A coworker shared with me these hysterical videos on Youtube called My Drunk Kitchen. I was not only cracking up laughing at these, but also semi-frightened how these sound a little like me after a few glasses of wine in the kitchen. But anyway, I loved how she said she doesn’t care to read through paragraphs and paragraphs to get to the recipe. Ya know what? I couldn’t agree more. Sure, a brief note before the recipe, maybe a comical story…but I cannot stand when I have to scroll and scroll to get through rambling wordiness before I can get to the recipe. So, without further delay, here is the Oreo Truffle. Go make these now.
-1 package Oreo cookies
-1 8-oz package cream cheese (I used reduced fat)
-1 bag white chocolate morsels
1. Pulse all Oreo cookies in food processor until they are fine and there are no large pieces. Combine with cream cheese in a large bowl and stir to combine to form a dough. I eventually had to mix by hand and kneed as if it were fondant.
2. Form small truffles and place in freezer for 10 minutes. While freezing, melt morsels over a double boiler. When truffles are removed from freezer, use a whisk and swirl in melted chocolate, and then swirl over truffles for a drizzled effect. Keep refrigerated.
Source: Two Peas
Yea, I’m a complete and total slacker this month. Since Alex still isn’t home from training, I’ve have zero motivation to do anything in the kitchen, and I’ve pretty much been living on buffalo chicken dip and wine. Thankfully, he comes home on Sunday and we’ll be able to get back into a routine, and back into a cooking routine as well!
As part of another recipe swap I participated in, I received the blog So Tasty So Yummy! I spent some time browsing her recipes, before I settled on the Lemon Mousse. I’ve frequently professed my love to lemon, so I figured this would be another way to enjoy one of my most favorite flavors. The verdict? I could even use more lemon flavor! I thought I tasted the butter a little too much, but overall I liked the raspberry and lemon combination. I’ll stress though, which I don’t think I followed very well in her original recipe, make sure the lemon mixture is completely smooth before you get to the step of mixing it with the whipped cream! Enjoy!
-3 large egg yolks + 1 egg
-Zest of 1/2 lemon
-1/4 cup freshly squeezed lemon juice, (2 lemons)
-1/2 cup sugar
-4 tablespoons unsalted butter, cold and cut into pieces
-1/2 cup heavy cream, whipped
1. Combine eggs, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium-low heat, stir constantly. Cook 5 to 7 minutes.
2. Remove from heat an add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth. Make sure it gets completely smooth!!
3. Pour into a bowl and refrigerate covered with plastic wrap chilled, at least 1 hour.
I made the unfortunate mistake of Google Image searching pictures of baby otters. Yes, I like to look at adorable photos of baby animals, probably why I like cuteoverload.com so much. I’d like to share with you a few of my favorite otter pics:
I had some ground beef and wanted to create a Mexican meatball. I did this pretty simply, by mixing in taco mix along with some other seasonings, and then topping it with a cooling enchilada sour cream sauce. I couldn’t get enough of these! I’m glad I made enough for leftovers for lunch tomorrow. The zesty taco mix pairs perfectly with the cool sour cream, mix it all together with some white rice and enjoy!
Does anyone know where the summer went? There’s no way it’s really September already. But as I’ve been saying for the past few weeks, I’m ready for Fall! Fall means: cooler weather, pumpkin recipes, Pumpkin Spice Yankee Candle, my birthday, football, Thanksgiving, and shrimping.
Before my husband left for training for Myrtle Beach, we went out to brunch where I had a delicious stuffed French Toast. The cream cheese was flavored with Grand Marnier and it was absolutely amazing! I was making pancakes for myself this morning and wanted to make a Stuffed Pancake, since I didn’t have bread for French Toast. I had a bottle of Cointreau that I never use, I really don’t even know why I have it. I whipped up a sweetened cream cheese and added cinnamon and Cointreau to make a savory orange filling for the pancakes. Topped with some lite syrup and served warm, you must make these for your next weekend breakfast! I took a short cut and used Bisquick Shake n’ Pour pancakes since I didn’t feel like making them from scratch. Don’t you dare judge me.
Sometimes Sous Chef Bailey can get a little arrogant. He likes to sit up in his lair on top of the cabinets and supervise my work. He also can be overly critical of the selection of food I have for him.
It was my father-in-laws birthday and I was asked to make a cake for the occasion. Normally, this would be all fine and dandy, except for one little hurdle in this instance: the birthday party was in Pennsylvania. This meant the cake needed to take a little airplane ride with my husband, since my husband was flying up for the party. I as really nervous, being that anytime I’ve mad a cake thus far it’s only sat on counter tops. To take extra precaution, I double-side taped the cake board to the carrier. I had the boxing glove images printed on a sugar sheet, and used vodka to adhere them to the cake. Overall, it was a hit at the party!