Cheesecake Brownies and You

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At my last job, whenever it was someone’s birthday, the boss would order a cake of their choosing. Well, depending on how fast a person was, it was actually a cake of the operations manager’s choosing. With the speed of a cheetah, I raced to put in an order for an Oreo Cheesecake from the Cheesecake Factory. I did this for two reasons. First, this cheesecake is expensive and thus a very rare treat. Second, I knew cheesecake wasn’t popular around the office and I would end up taking home most of it.

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A Step Above Survival Cooking

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I admit, I stole this pic from site where I modified  this recipe from. Click on the pic and it will take you to the original. 🙂

The other day, I was thinking about my little brother and how , I instinctively assume his diet consist of cereal, pop tarts and, pizza pockets. I know that isn’t true, but hey, he’s my little brother. The only time I’ve ever seen him make a meal that didn’t involve small kitchen appliances was the time he spent a couple weeks subsidizing himself on cinnamon toast. To this day, he only eats cinnamon toast when he knows I’m going to make it.  Not to mention his Mac & Cheese phase. Ugh, he’s the only person I know who actually tired to freestyle Mac & Cheese from a box because he didn’t want to read the directions. Even though that was years ago, I still assume its his ongoing cooking habit. Which is a good thing because it brings up to the point of this post:  transition away from what I like to call “survival cooking.”

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Canseco Style Fruits and Vegetables

This post is about making juice, or a juice like subsistence for those of us who only have a blender. I’m going to be blunt with you, reader: juice can get ugly. I don’t know if this is the end result of me using a blender instead of an actual juicer or the by-product the lie that the juice industry has fed us, but homemade juice and juice-like substances can look like swamp water. Depending on the recipe used, I have been forced to scream out, “No, this is better than it looks!”

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Artichoke Pesto Pizza

Funny thing, I didn’t steal this recipe so much as repurpose a few of the main ingredients.

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Anyway, a few weeks ago I was experimenting with a sandwich recipe from Big Girls, Small Kitchen. (Remember that name because I’m ‘co-opted’ many of their recipes.) The sandwiches, which I thought were okay but my roommate seemed to love, called for the use of artichoke pesto and mozzarella cheese. A couple days after making those sandwiches, I realized that I needed to do something with the artichoke pesto before it went bad. Luckily at the time, I was on this crazed homemade pizza kick and had somehow managed to screw up the dough I had made. Don’t get me wrong, the dough tasted fine and everything, I just couldn’t get the yeast to stop doing its thing. I came home a day after making it to find the dough had expanded and popped the top while in the fridge. I’m no chemist or anything, but I’m pretty sure putting yeast in the fridge should stop the expansion process. So after doing a quick search, I realized that I could kill at two birds with one stone by simply making a pizza with the artichoke pesto as a spread.

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