food isn't any good unless you have some fun!

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Monday, April 14, 2014

Homemade "Magic Shell"

Hello again!

This is a super-simple use-on-anything sweet-and-frozen trick, more than it is a recipe. You can find this same "recipe" in several different places on the internet, so I'm not claiming I came up with it, but I don't know of an original source either.

Here are your two ingredients: chocolate chips and vegetable oil.
Melt your chocolate chips, then stir in the oil very well. Done!


"Magic Shell"
-1 cup chocolate chips
-2 tablespoons vegetable oil
Melt chocolate chips in microwave until smooth. Quickly stir in the vegetable oil.
And now go put it on top of ice cream or anything else frozen you can think of!

Just keep it in the fridge and melt it to use again.


Drizzle your "Magic Shell" on ice cream or whatever else you can think of- it's exactly the same, delicious, and so much cheaper!

Savor it!
love, rue

Monday, April 7, 2014

Nora/Mom guest post: Oatmeal Yogurt Pancakes

Here's a great guest post from my mom, Nora. Take it away, Mom!
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I like to have pancakes for dinner on the weekend. It's an easy, warm, fragrant dinner. Using a recipe that has less white flour and fat reduces the guilt to practically nothing. Add some fruit and this is a world-beater. You can also shred and add a small zucchini ... adds moisture and you won't taste it at all.

Ingredients!
Gorgeous strawberries- use whatever's in season and whatever's your favorite!
Blend up your batter then stir in the strawberries.
Make sure to use a little bit of butter on your griddle/pan/comal- so worth it!
The pancakes cooking on the comal.


Oatmeal Yogurt Pancakes
-1 egg
-1 C plain yogurt
-2 T butter
-1/4 C flour (I use whole wheat)
-3/4 C oatmeal
-2 t brown sugar
-1/2 t baking powder
-1/4  t baking soda
-1/4 t salt
-fruit (chopped strawberries, blueberries, etc)
Put all ingredients in blender and blend till mixed. Pour into a bowl, stir in chopped fruit.
Preheat the pan or comal (so handy! every stove should have one). Slip a little bit of butter onto your grill. This is so worth it for taste! Turn pancakes when they get dry around the edges/ show bubbles.


Your finished pancakes, and some beautiful Mexican flowers and tile work as background!

Delicious. Great without any syrup at all! I think I will go eat the leftovers now.
Nora/Mom
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Thanks, Mom! And to everyone who doesn't know- a comal is a flat griddle-like cooking surface that we've encountered everywhere we've been in Mexico- all the stoves have them in the middle- ideal for tortillas etc.- google it if you want more info!

Savor it!
love, rue

Monday, March 31, 2014

Maple Bacon Cupcakes

Hey everyone!

For The BF's birthday, I had him pick out a cake recipe for me to make for him for the celebration with his friends. He picked a recipe very similar to this, and I just took the idea and changed the method a bit to make it more user-friendly and simpler to follow. These cupcakes got rave reviews- they're delish. Below are the results!

Cream your fats, then add in the sugars. 
Beat in the egg and vanilla.
Add your dry ingredients and the milk, alternating halves (see recipe).
Fold in your bacon (I used at least 1/3 cup or more, not 1/4 cup- however you want it!).
Your beautiful finished batter.
Spoon into about 9 greased cupcake liners.


Maple Bacon Cupcakes
-4 1/2 tablespoons butter, softened
-1/2-1 tablespoon solidified bacon drippings/fat
-5 tablespoons brown sugar
-1/4 cup maple syrup
-1 egg
-1 teaspoon vanilla
-1 1/4 cups flour
-1 teaspoon baking soda
-2 teaspoons baking powder
-1/4 teaspoon salt
-1/4 cup milk
-1/4 cup crispy fried minced bacon + more for topping (I used 8-10 strips total)
Cream the butter and bacon fat, then cream in the sugar and syrup. Beat in the egg and vanilla.
Add the dry ingredients and the milk, alternating (add 1/2 the dry ingredients, then mix, then 1/2 the milk, then mix, then the other 1/2 etc.).
Fold in the minced bacon.
Spoon into greased cupcake liners/muffin tin, about 2/3 full. Makes about 9 cupcakes.
Bake at 350 F for 18-22 minutes, or until a tester comes out clean. Rotate the pan after 10 minutes.

Maple Icing
-1 tablespoon butter, softened
-approximately 1 cup powdered/confectioner's sugar
-1 tablespoon+ maple syrup
Cream together ingredients, adding more syrup or sugar until it is a spreadable consistency.

Ice the cupcakes fairly thinly- it's sweet icing. Then sprinkle or press more minced crispy bacon into the icing while still wet so that it sets in place when it dries.


Your baked cupcakes, finished icing (usual icing making process, I did not feel it needed pictures- just see another one of my posts with icing- all confectioner's sugar icings are pretty similar), and minced bacon.
Your finished cupcakes- YUM! Everyone loved these- go make them soon!

Savor it!
love, rue

Monday, March 24, 2014

Cookie Butter Cheesecake Bars

Hey everyone, this is an amazing recipe.

Have you ever had cookie butter? I hadn't until just a few months ago, and I just recently purchased my first jar, and it is amazing. Basically it's a spread made out of cookies, yumm. Biscoff makes a really good one, and that's the one I have. This recipe looks a little long and maybe even complicated but I promise that it's really actually very simple, a breeze to prepare, and the hardest part is waiting for them to cool and refrigerate so you can eat them! Let's get started.

Mix up your crust and press into the bottom of the pan, then bake it real quick.
Dump all cheesecake layer ingredients into a big bowl or your mixer bowl.
Once it's all creamed well, gently spoon and spread the cheesecake over the crust.
Cream the cream cheese and cookie butter, then mix in the sugar and egg for the swirl.
Here's the finished cookie-butter-swirl, and the cookie butter I used.
Dollop the swirl mixture onto the cheesecake layer, this is what we tried.
Then run a sharp knife up and down through the cookie butter mixture to make (hopefully) a pretty pattern- or take your own approach- it'll always taste good.


Cookie Butter Cheesecake Bars
Crust
-1 1/4 cup graham cracker crumbs (or other cookie crumbs)
-3 tablespoons white sugar
-5 tablespoons melted butter
Cheesecake
-14 oz. cream cheese, softened to room temperature
-1 teaspoon vanilla
-1/4 teaspoon salt
-1/4 cup + 2 tablespoons white sugar
-1/2 cup sour cream
-1 egg + 1 egg yolk
-1 tablespoon flour
Swirl
-3 oz. cookie butter (Biscoff makes a great one)
-2 oz. cream cheese, softened to room temperature
-2 tablespoons sugar
-1 egg, less 1-2 tablespoons
Mix Crust ingredients together, press into a greased and parchment-lined 7x11'' pan. Bake at 325 F for 8 minutes, let cool.
Cream all Cheesecake ingredients well. Gently spoon/spread evenly over the graham cracker crust.
Cream together all of the ingredients for the cookie butter Swirl, then spoon over the cheesecake, then drag a knife through the swirl to make it pretty- see my pics, or try your own method.
Bake at 325 F for 45-55 minutes, until a tester comes out pretty clean.
Let cool, then refrigerate for a few hours (2-3 at least).
Lift out by the parchment paper, and you can cut the bars cleanly on a cutting board, wiping the knife clean between cuts.


Here are the bars just out of the oven- just starting to brown at the edges.
And here is your final product, post cooling and waiting- delicious and beautiful cheesecake bars with an awesome twist- cookie butter. Yum!

Savor it!
love, rue

Monday, March 17, 2014

Basic Baked Brie

Hi there!

This is a super easy recipe, and it doesn't have too many pictures as a result of that- pretty much one-step assembly, then bake and eat. Delish. I've been eating this pretty much my whole life but hadn't made it in a while as brie is on the expensive side. But I was able to get some super on sale, so Jordan and I made baked brie- let's go!

Put your brie in a dish, and put your toppings, well, on top!


Basic Baked Brie
-brie
-brown sugar
-chopped pecans or other nut of your choosing
-optional: dried fruit of your choosing, chopped if it is larger than raisins
Put the brie in an oven safe dish, cover with toppings (as much or as little as you like) and bake at 325-350 for 8-10 minutes.
To be a little more advanced, you can cut the brie in half so that you can layer toppings in like filling between the layers of a cake.
This is perfect for eating on apple slices, but equally as good on a crusty bread.


Bake your brie and it will come out warm and gooey and cheesy and sweet and nutty and is PERFECT on apples or some nice crusty bread.

Savor it!
love, rue