Double Fudge Double Stuffed Oreo Cookies
Let me start by saying Oreos might be one of the most addicting things in the world. When I was younger my family use to get the 10 sleeve packs from Costco, and I would demolish them in one sitting every time. It is basically next to impossible for something to have Oreos in it and taste bad. These cookies were of the double stuffed variety and I added marshmallows for extra gooeyness! When I got one taste of the batter I knew these were going to be irresistible.
Now that I’ve hyped these up enough lets get to the cooking. I adapted this recipe from How Sweet it Is, and I must say hers are much more aesthetically pleasing, but it’s what’s inside that counts right! After cooking these, I learned why cookie dough should be refrigerated sometimes, what folding things into batter means, and how to properly cream butter. I didn’t do a single one of these when I made them. I generally look at what a recipe asks for, add or subtract stuff and do my own thing. I mean I’m a man, we don’t ask for directions right?
Source: How Sweet It Is
- 1 cup butter (room temperature)
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup cocoa powder
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup crushed Double Stuffed Oreo cookies
- 3/4 cup small marshmallows
In a large bowl, cream the butter, sugar, eggs and vanilla together until light and fluffy. Next, mix in the cocoa powder, flour, salt and baking soda until combined. Once all the ingredients are combined, fold the Oreos, chocolate chips and marshmallows into the batter. (I had no idea what fold meant so I just mixed them all together and that’s probably why mine don’t look quite as tasty.) Refrigerate the batter for 2-4 hours. Preheat oven to 350 F, roll batter into balls (or use an ice cream scooper) and place on a baking sheet. Bake for 11 minutes, let cool, serve and enjoy!
Some great house from Grum.
Maple Syrup Pulled Chicken
I have always associated maple syrup with fall and winter, probably because of all the maple leaves falling down in my yard. But it may be because my uncle has sent us a breakfast package every Christmas with pure vermont maple syrup. Each Christmas morning, my dad makes waffles, pancakes or french toast using ingredients from the breakfast package. This maple syrup was the secret ingredient to making this pulled chicken so delicious.
I have been experimenting with the crock pot the last few weeks to no real great success. Most of the time the meat was too moist, with what seemed like little to no texture. After looking back at the recipes, I figured out I had been using too much beer, various sodas, and various sauces in proportion to meat. I changed this with this recipe by not adding any liquid besides the maple syrup and a tiny bit of vegetable oil. The texture and taste was excellent this time around.
4 lb boneless skinless chicken breast or tenderloins
1.5 cups maple syrup
3 tbsp vegetable oil
4 tbsp Sweet Mesquite Seasoning
This is about as basic as it gets. Pour maple syrup and vegetable oil on the bottom of the crock pot. Put the chicken in and season the top of it. Cook on high heat for 2 to 2 1/2 hours and every 45 minutes mix the chicken around so the syrup evenly coats all the chicken. Shred chicken with a fork. Serve and enjoy.
Chicken Pesto Pizza
I clearly love Pesto, this is my third post involving the delicious sauce out of 13. I’ll try and post some more variety in the coming posts since it is the spice of life. Anyways, my family has always had Bisquick mix on hand ever since I can remember and it can make cooking so much more convenient in a pinch. It worked great for the crust, since I didn’t have any yeast to make a good crust from scratch. One of the best things about pizza is how easy they are to make and how customizable they are, oh and they taste amazing. This pizza only took about 20 minutes to make and cook. It looks like there are a lot of ingredients but that’s because I like to season the crust which is completely optional.
- 3 cups Original Bisquick Mix
- 2/3 cup of very hot water
- 1 lb Chicken
- 1 cup shredded Mozzarella cheese
- 1/2 cup of Pesto Sauce
- 1 teaspoon Garlic powder
- 1/4 teaspoon Basil
- 1/4 teaspoon Oregano
- 1/4 teaspoon marjoram
- 1/4 teaspoon rosemary
- 1/3 teaspoon red pepper flakes
- 1 tablespoon poultry seasoning
Preheat the oven to 450 F. Cut chicken into 1 inch pieces and sprinkle poultry seasoning over them until they are well coated. Fry them on medium heat for 5-6 minutes. While the oven is preheating and the chicken is cooking get your crust ready.
Place bisquick, hot water, garlic powder, pepper, oregano, basil, marjoram and rosemary into a bowl and stir about 20 times. Knead dough with your hands until the dough becomes a ball. Place dough on a clean countertop and roll into a circle or square. Fold the edges in 1/2 inch to 1 inch depending on how much crust you like. Spray a pizza pan or stone with cooking spray so that the dough doesn’t stick. Move the dough to the pan and evenly spread the pesto sauce around the dough. Do the same with the cheese. Once the chicken is done cooking place them on top and pop the pizza in the oven for 7-10 minutes or until the crust is golden brown. Remove, cut, serve and enjoy.
Matt Fax’s year-end mix is awesome and it took me on a ride of some of my favorite songs from 2013! Enjoy the 60 songs he crammed into 1 hour.
This past week has been a good one! I finally started my first full time job and I couldn’t be more excited. I am working in the marketing department for a technology company. To top it off, the Washington State Cougar football team is going to their first bowl game in a decade, albeit the New Mexico Bowl in Albuquerque. The cheapest flights from Seattle are more than $600, a little out of my price range. Not that I’m complaining, I’m elated we’re in a bowl after expecting 3-4 wins to start the season. It has also been a great week in music, the Above & Beyond Group Therapy mix on Friday was phenomenal due to Juventa’s guest mix and Matt Fax released a year-end mix of his 60 favorite songs crammed into 1 hour. I am posting the Matt Fax mix in my next post Chicken Pesto Pizza. It truly is a happy holidays around my neck of the woods and I hope everyone is having an equally great holiday season.
Naan with Chicken and Hummus
The other day I bought some Naan, because I thought it would pair great with other Middle Eastern ingredients for a quick snack or meal. I kept the Middle Eastern theme going by incorporating spices such as cinnamon, cumin, coriander, and hummus. This recipe is super easy and takes only 20 minutes. The first batch had an earthy/spicy taste to them and the second, kept those flavors with a hint of sweetness, by sprinkling cinnamon sugar on top of the hummus.
- Naan flatbread
- 1 lb chicken tenderloins
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- 1/2 tsp Coriander
- 1/2 tsp Garlic powder
- 1/2 tsp Red pepper flakes
- 1/4 tsp black pepper
- Shredded cheese
- Baby spinach
- Hummus (I like plain, but roasted red pepper work great.)
First, preheat the oven to 400 F, or pan fry them which takes a little less time. Line a cookie sheet with aluminium foil. Put the paprika, cumin, coriander, garlic powder, red pepper flakes and pepper into a bowl and mix together. Place each tenderloin in the mixture and coat both sides, place on the cookie sheet. Repeat until all the chicken is seasoned. Put the chicken in the oven for 13-15 minutes or pan fry them on medium, 5 minutes each side. With about 2 minutes left for the chicken to cook. Put naan in the toaster on medium. When the naan pops out, immediately spread with hummus. Now if you would like a sweeter dish you can sprinkle a mixture of 50/50 cinnamon sugar on top of the hummus. If you don’t have an actual container of this use 1/4 tsp of sugar and 1/4 tsp of cinnamon. Place a few baby spinach leaves on top of the hummus and stack a cooked chicken tenderloin on top of the spinach. Sprinkle cheese on top of the chicken and place back in the oven for 1-2 minutes or until cheese starts to melt. Serve and enjoy.
This Gabriel and Dresden mix is from a live show in Seattle about a month ago. The mashups are nasty!!!
Teriyaki Chicken Burger
Ever since I backpacked throughout southeast Asia I have loved pineapple. I remember laying on a beach in Koh Tao, a southern island in Thailand, and a local offered us fresh pineapple. He proceeded to spiral cut a whole pineapple and in less than 5 minutes my friend and I had mouth watering pineapple skewers.
Pineapple dishes now catch my eye whenever I eat out, especially when incorporated into burgers, pizzas, stir-frys, and drinks (Caribou Lou I see you). So I wanted to try my own take on a teriyaki chicken burger. What could go wrong? I only like lettuce or avocados on my burgers and none on teriyaki burgers so add your veggies as you please to the ingredients.
Source : Adapted from Top Secret Recipes
- 2 Pineapple Slices
- 1 small chicken breast or 2 tenderloins
- Cheese slices (I only had a cheddar mix but I wish I had swiss)
- 1/2 cup soy sauce
- 1/2 cup of brown sugar
- 9/10s cup of water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 teaspoon ginger powder
Bring all of the teriyaki sauce to a boil in a small saucepan. Reduce heat to medium low or a simmer and cook for 10 minutes or until sauce thickens. Pour into a serving cup, cover and refrigerate for at least 30 minutes.
You can create a circular chicken patty by covering the chicken breast with plastic wrap and pounding it out until it is about 1/2 inch thick and slightly wider than the bun. That was too much work and I was working with small chicken tenderloins so that was unnecessary. You can marinade the chicken with the teriyaki sauce for about 4-8 hours by placing the chicken in a bag and pouring enough sauce to slightly cover it, same for the pineapple. I was hungry and I didn’t want to wait so I skipped these steps. Lets get to the cooking!
If it is still warm enough where you live, grill the chicken patty or tenderloins on a medium flame, otherwise you can fry them on medium heat for 4-5 minutes per side. Pour some teriyaki sauce on the chicken. When the chicken has about 2 minutes left to cook put your fancied cheese on top. At the same time you add the cheese add the pineapple slices to the grill or pan and cook for 2-3 minutes, and then place them on top of the chicken. Put your stacked chicken, pineapple and cheese burger on a bun, add a desired amount of teriyaki sauce on top of the pineapple, serve and enjoy.
P.S. That is the cooked pineapple on top of the teriyaki chicken burger.
In honor of Throwback Thursday here is J Lo – Waiting for Tonight. I’ll never forget those green lasers!
Mashed Sweet Potatoes with Herb Cream and Chives
Who doesn’t love mashed potatoes? I grew up as a meat and potatoes guy, so when I was asked to make mashed potatoes for Thanksgiving how could I say no. I was given this Williams & Sonoma recipe which only called for russet potatoes but I adapted it by splitting it with half yams (sweet potatoes work great to). In the last two years I have been slowly convincing my family to make the switch from russet to sweet potatoes and yams for their superior health benefits. Sweet potatoes and yams are high in fiber, Vitamin A, potassium and other antioxidants while tasting better (IMO). My family really liked this recipe with the addition of the yams giving it a slightly sweeter taste.
Source: adapted from Williams & Sonoma
- 1 lb yams or sweet potatoes
- 1 lb russet potatoes
- 2 tbsp Chives chopped
- Pepper to taste
- 3/4 cup Cream
- 1 Shallot thinly sliced
- 1 small Thyme sprig
- 1 small Rosemary sprig
- 1 Bay leaf
- 1/2 tsp Peppercorns
- 1/2 tsp Garlic minced
- 4 tbsp Butter diced
Skin each of the potatoes, then cut them into 2 inch pieces and place them into a pot. Fill the pot with water until 2-3 inches of water are covering the potatoes and add a liberal amount of salt. Bring the water to a boil, reduce to medium low and cook for about 15 minutes or until tender. Put the potatoes in a colander to drain water and then return them to the pot. Mash the potatoes.
While the potatoes are cooking add the cream, butter, rosemary, thyme, garlic, bay leaf, peppercorns and shallot to a small saucepan. Bring to a simmer on medium high, once the cream starts to simmer reduce to medium and cook for about 10 minutes.
Add the cream and chopped chives to the mashed potatoes in small doses and stir continuously until there is no more cream and the potatoes are smooth and creamy. Transfer the potatoes to a serving bowl and enjoy.