Finest Foodie Fridays!!!!

Okay, I know I am a big fat dork, but when I got an email this morning that I was going to be featured on Finest Foodie Fridays, I about wet my pants! I know, you needed to know that.

So, no recipe today - sorry for the lack of posts. I just got back from vacation and now I have an awful cold, but I am hoping to be back next week in full force!

In case you didn't see it, here is the link to Finest Foodie Fridays: http://www.foodieblogroll.com/finestfoodiesfriday/finest-foodies-friday-picks-for-may-1-2009

Yay! This is so exciting!!!!!!

Peanut Butter & Chocolate Mini Cheesecakes

Oy! I see how everybody gets behind on their blogging! Man have I been busy! So, last week was our monthly cooking contest at work. The theme was party food - in honor of March Madness. I had originally planned on making fried pickles. However, my bosses switched the day and we found out at 3pm the day before. So, no time to go to the store. That meant I had to make do with ingredients I had on hand. I happened to have two blocks of cream cheese, and mini cheesecakes seemed like a good idea. So, I went on a mission to find a recipe. Now let me tell you - this recipe lies. It said 15 minute prep time. If I had known it was a lie, I would've found a different recipe. The total time for this was supposed to be 40 minutes. Now, maybe I'm retarded, but this took me 2 freaking hours. That does not make for a happy baker!

So, I didn't win. The little cheesecakes weren't bad. I only brought home 3 out of the 50 or so I made, so I think that's a good sign. By the time I was done making them though, I didn't even want to think about cheesecake, much less eat any. Here ya go:

Ingredients:
1 c. chocolate graham crackers, finely crushed
1 8 oz. package cream cheese, softened
1 3 oz. package cream cheese, softened
1/2 c. sugar
1 tsp. vanilla extract
1/2 c. milk
2 eggs
1/3 c. creamy peanut butter
1/2 c. semi-sweet chocolate chips, melted and slightly cooled

Directions:
Preheat oven to 325.

Line 12 muffin cups with liners, or 48 mini muffin cups.

Spoon graham cracker crumbs into each cup and press to form crust. Set aside.

Place cream cheese in mixer. Beat until smooth - about 2 minutes. Add sugar and vanilla. Beat until smooth and fluffy, about 1 minute. Gradually add milk, then eggs one at a time. Beat for 30 seconds.

Transfer half of batter to another bowl.

Add peanut butter to mixer bowl. Beat until well blended, about 1 minute. Divide mixture among muffin cups.

Return reserved batter to mixer bowl (don't bother to clean bowl or beaters - I liked this part!) and added melted chocolate. Beat until well blended - about 1 minute. Divide mixture among muffin cups, spreading to cover peanut butter batter.

Bake for 20-25 minutes, or until centers are almost set. Cool completely on wire racks. Store covered in refrigerator.

Yield: 12 standard muffin cup sized cheesecakes, or 48 mini cheesecakes

Source: RecipeZaar

Cocoa Says What?

"Why in the hell do I have a Goldilocks wig on? This is so embarrassing."

This is actually a picture from a few years ago. She was not nearly as compliant as she looks.

Valentine's Day Cupcakes

Woohoo! I can download pictures again! I had to buy an adapter thingamajigger to make it work. Best $15 I ever spent! So, I actually made these on Thursday night, so I could take them to work on Friday. No actual recipe. I was just proud of myself because not only were they very yummy, they actually turned out pretty!

So, basically, just go to the store. Buy a box of devils food cake mix, cream cheese frosting and a jar of maraschino cherries. Make cupcakes according to box. FYI, I don't know why it took me so long to figure this out, BUT, whenever I make cupcakes, they are always tiny. The tops don't even reach the top of the little cupcake cakes. Well, in case you didn't know - you don't have to make 24 cupcakes like the box says. You can just make 18, or however many. Yes, it took me 26 years to figure this out. Don't laugh.

Okay, so back to the recipe. After cupcakes have cooled, mix some cherry juice into the cream cheese frosting. I really just wanted pink frosting, but I didn't have any food coloring. So I used cherry juice. The subtle cherry flavor turned out pretty good though. Frost cupcakes. Done. :)

You should all know - I am very excited. I ordered a really cute apron on Amazon and I am so psyched to start wearing it! I was afraid that it would look stupid on me or be too big, since I am practically a midget. But it is perfect! I know. I'm a complete dork.

Cocoa Says What?

Cocoa is already in bed. It is only 5:10. When I noticed the lump, I peaked under the covers and she gave me "The Look" - she doesn't like to be disturbed when she's sleeping. Spoiled much!

Asian Chicken Wings

Here's the thing. Every month at work, we have a cooking contest. The theme this month is chicken wings. I try to participate every month. If I have a tried and true recipe, I use that. If it is something I've never made before, then it gives me the chance to try something new - kind of like everyone out there who is in Daring Bakers or Tuesdays with Dorie. I know - y'all must think that I work at some insane place. I mean, seriously, what business has cooking contests!? I actually have an awesome employer - we are one of the premier small pre-employment screening companies. Trust me, we are good at what we do. If you work somewhere that doesn't do background checks, or if you aren't happy with who you use, let me know! We truly are one of the best! Okay, so I'll stop sucking up to my boss! On to the chicken wings!

Since I have never made wings before, I wanted to make them the night before. I am also terrified of using a deep fryer (and I don't have one anyway), so I settled on a recipe that called for baking the wings. I probably will not make these again. After they came out of the oven, they didn't taste very good. The only thing that saved them was basting them with some Lawry's Teriyaki Marinade and sticking them back in the oven for a bit. They are supposed to be teriyaki flavor, but quite honestly, they don't taste teriyaki-y to me at all. They taste like soy sauce wings. So, use this recipe at your own discretion!

Ingredients:
3 lb. chicken wings
1/2 c. orange juice
1/4 c. soy sauce
2 tbsp. ground ginger
1 tbsp. fresh lemon juice
1/2 tsp. course salt
5 drops hot pepper sauce
1 clove garlic, minced

Directions:
In a bowl, combine everything except the wings.

Place wings in sauce, cover and marinate in the refrigerator overnight. I just used a giant Ziploc bag.

Preheat oven to 350.

Remove from marinade - reserve for basting.

Bake 1 hour, basting with reserve marinade.

Source: http://www.wildforwings.com/

Cocoa Says What?

First of all, I want to apologize for the lack of posts. Last week I had the unfortunate experience of passing a kidney stone. So, I wasn't cooking AT ALL. Now, my parents have been at Disney World all week, so I am dog sitting. Everything should go back to normal next week, since I will be back to my own house tomorrow! Woohoo!

So, moving on. I have an unnatural obsession with my puppy. She is like a little kid to me and I treat her like a baby. She is the most spoiled dog you could ever imagine - she has too many toys, she sleeps in the bed (under the covers with her head on the pillow) and she comes to my mom's everyday instead of staying home alone. This picture is one of the first pictures of her - this is 4 years ago now! But, it is one of my favorite pictures.

My plan is to add a little post about Cocoa every now and then. We'll see how it goes. I apologize in advance for the pictures - she isn't photogenic at all. She moves too fast! :) And unfortunately, Cocoa hates it when I cook. I don't know why, but she always just shivers and goes to hide in the bed. Don't know what that's about!

More to come later this week!

Hello World!

It is finally time - I am jumping on the blog train!

So, a little bit about me. I am 26. I work for a pre-employment screening company as the Finance Assistant - I have been there for 2.5 years. I have a degree in history (yes, I know that is a completely useless field!). I have been blessed with amazing friends and family, the best puppy in the world and the man of my dreams.

I love to cook and try new recipes, but between work and spending time with my family and boyfriend, I don't have time to slave over a hot stove. Plus, I get overwhelmed by any recipe that has more than 8 ingredients.

I am still adjusting to feeding my boyfriend - I am satisfied with a half a sandwich (or something equally small) so it is a big change to need to make actual MEALS that can fill up a normal person! So, I will do my best to remember to take pictures, at least of the finished product. You can always count on my recipes being easy. They may not always turn out good, but they WILL be easy!!