Double Fudge Double Stuffed Oreo Cookies

Double Fudge Double Stuffed Oreo Cookies

Double Stuffed Oreo Marshmallow 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.

Double Fudge Double Stuffed Oreo Cookies

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?

Ingredients

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
Instructions

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!

Double Fudge Double Stuffed Oreo Cookies

Beats

Some great house from Grum.

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Chicken Pesto Pizza

Chicken Pesto Pizza

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.

Bisquick Pizza Crust

Ingredients
  • 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

Bisquick Pizza crust with Pesto

Instructions

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.

Chicken Pesto Pizza

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.

Chicken Pesto Pizza

Beats

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.

Teriyaki Chicken Burger

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. Spiral 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.

Teriyaki Chicken Burger

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)
  • Buns

Teriyaki Sauce

  • 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

Teriyaki Chicken Burger

Instructions

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.

Optional:

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.

Teriyaki Chicken Burger

Beats

In honor of Throwback Thursday here is J Lo – Waiting for Tonight. I’ll never forget those green lasers!

Orange Balsamic Chicken

Orange Balsamic Chicken

Orange Balsamic Chicken

I have never been the biggest fan of deep fried orange chicken. Something about it to me feels too processed and fake. I like my chicken juicy and savory, where it doesn’t make me feel terrible after I’ve eaten it. Maybe this all comes from having food poisoning each of the three times I’ve had Panda Express. Ever since, I have mostly stayed away from American Chinese fast food restaurants and I have been looking to make more authentic Asian dishes. I don’t have much experience cooking these kind of meals and I thought this would be a good place to start. What I really liked about this version of orange chicken which I adapted (out of necessity) from Rachel Ray, was that the cinnamon, orange and balsamic really blended well and neither overpowered the other.

Orange Balsamic Chicken

Ingredients

Marinade

  • 2 lbs. Boneless skinless chicken breasts (cut into 2 inch pieces)
  •  1 tsp Cinnamon (ginger substitute)
  • 1 tbsp White wine (sake substitute)
  • 1 tbsp Poultry seasoning
  • 1 tbsp Soy sauce
  • 1/2 tsp Black pepper

Orange Balsamic Sauce

  • 1/3 cup Orange marmalade
  • 1/4 cup Balsamic vinegar
  • 1/4 cup Chicken stock
  • 1/4 cup Orange juice

Cooking/other

  • 2 tbsp Olive oil
  • 2 small sweet chili peppers diced
  • 1 medium saucepan
  • 2 Pots (for mixing)

Orange Balsamic Chicken

Instructions

First, cut the chicken into small 2 inch pieces and place them in a bowl. Then add all of the Marinade ingredients to the bowl, mix them up and set aside for 15-30 minutes. Dice the sweet chili peppers into small pieces. I was cooking at my girlfriend’s house and her household did not have sake or ginger, (they clearly don’t love sake-bombs) so I improvised with some white wine and cinnamon.

In a small bowl mix all of the orange balsamic sauce ingredients and set aside. The color of this sauce will be more brown than orange and that is due to the balsamic vinegar.

Set a medium frying fan to medium high and cook the chicken for 5-10 minutes or until the chicken is tender. Add the sweet chili peppers to the pan and cook for 5 minutes with the chicken. Remove them from the pan once done. Pour the orange balsamic sauce over the chicken and cook for 2-3 minutes or until the sauce thickens. Add the diced peppers to the chicken, serve with rice and enjoy.

Orange Balsamic Chicken

I saw the legendary BT last night and he did not disappoint. From the classic ‘Calling your name’ to ‘Surrounded’ it was quite the set the brought back some memories.

The 2013 remix with Emma Hewitt & Tritonal.

Coconut Shrimp with Tangy Dipping Sauce

Coconut Shrimp with Tangy Dipping Sauce

Coconut Shrimp

Even though I grew a picky eater, I have always loved seafood, I guess that’s just my Seattle roots. From scallops to salmon to sashimi I pretty much love it all. When fall and winter roll around seafood seems to go out the door in favor of comfort food, and I always miss it. I thank the four maybe five months of grilling weather here for that. With Thanksgiving this Thursday and since everyone is probably posting recipes for that, I’ll change it up with coconut shrimp and orange chicken leading up to turkey day.

Coconut Shrimp

Shrimp cocktails have never set my world ablaze, I think it’s because they’re cold, wet and kind of slimy and then they are dipped in cold cocktail sauce. I will eat them if I’m hungry enough, which I usually am, but any other form of shrimp and I won’t hesitate to devour them all. Coconut shrimp has the perfect blend of taste, texture and temperature, especially when it’s not an overpowering coconut flavor. What’s awesome about this recipe which I adapted from Tracey’s Culinary Adventures, is how simple it is. The tangy dipping sauce, which is from the Food Network is even easier. Regardless of how simple it seemed, I was pumped about how well they turned out on my first attempt and I will definitely be making these again, maybe even as a Thanksgiving appetizer. Wait who said I was changing it up?

Raw Coconut Shrimp

Ingredients

I adapted this recipe by using italian bread crumbs instead of panko bread crumbs, using chili powder instead of paprika and adding garlic powder and red pepper flakes.

  • 1 cup Italian bread crumbs
  • 1 cup Shredded unsweetened coconut
  • 1 cup Flour
  • 1 lb. large shrimp (about 20-25)
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp. Chili powder
  • 1/4 tsp. Red pepper flakes
  • 1/2 tsp. Crushed peppercorns or black pepper
  • 1/4 tsp. Sugar
  • 1/4 tsp. Salt
  • 2 large Eggs
  • 1 tbsp. Water
  • 1/4 tsp. Garlic powder
  • 3 Pie plates or shallow bowls
  • Wire rack
  • Cookie sheet
  • 1 medium – large pot
  • 3 cups vegetable oil (for frying)

Coconut Shrimp and Tangy Dipping Sauce

Dipping Sauce

  • 1/2 cup Orange marmalade
  • 4 tsp. Rice wine vinegar (same as rice vinegar)
  • 1/2 tsp. Red pepper flakes

Instructions

In the first pie plate, combine and mix the flour and all the spices. In the second pie plate, whisk together the water and eggs. In the third, combine the Italian bread crumbs and coconut. Place paper towels in the cookie sheet and then place the wire rack on top of the paper towels. Bring the pot of oil to a temperature of 350 F. Be sure to keep it at this temperature, use a candy or oil thermometer to check.

Take a shrimp and place it in the flour pie plate and roll it until it is covered. Shake off excess flour and move to the egg pie plate and roll until covered in egg. Allow excess egg to drip off and move to the coconut/bread crumbs pie plate and roll until covered. Place on wire rack and repeat until all shrimp are coated. Place 4-6 shrimp in pot and cook for 1-2 minutes until golden brown. Be sure to flip the shrimp while frying. Remove and place back on the wire rack and repeat until all shrimp are finished.

For the dipping sauce, take the marmalade, rice wine vinegar, red pepper flakes and mix in a saucepan. Cook for about 6-8 minutes on medium-high or until the sauce starts to bubble and turn syrupy. Empty into a dipping container, serve and enjoy.

Coconut Shrimp

Beats

I have been waiting to hear back from some companies after a few interviews, cooking and music has done a great job keeping me busy while waiting to hear back. ‘Take your mind off it’ by Kaskade does exactly what it sounds like.

Cinnamon Apple Chocolate Chip Scones

Cinnamon Apple Chocolate Chip Scones

Cinnamon Apple Chocolate Chips

I have never been much of a baker except for buying pre-made cookie or brownie dough, mixing in water and putting it in the oven. I thought I would get seasonal and ambitious with cinnamon apple scones and chocolate chips to feed my the chocoholic in me. Cinnamon is in my top 3 favorite spices. I put it on tons of random stuff (chicken?!?) but I especially love it in breakfast dishes and pastries.

Apple Cinnamon Chocolate Chip Scones

The scones turned out pretty good for my first attempt at actual baking. I grated the apple so that it would have a subtler taste. (If you like a stronger apple flavor, dice them into small cubes and fry them on low-medium heat for 4 minutes or grate 2 apples instead of just 1.)

Grated Apple

Ingredients

  • 1 Apple
  • 2.5 cups Flour
  • 1/4 cup + 1 tbsp. Sugar
  • 1 cup Buttermilk
  • 1/4 cup of Chocolate chips
  • 1/4 cup of French Vanilla
  • 6 tbsp. Butter (frozen)
  • 1 tbsp. Cinnamon
  • 2 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1 tsp. Vanilla
  • 1/4 tsp. Nutmeg
  • 1/2 tsp. Salt
  • 1 egg
  • Large cookie sheet
  • Parchment paper

Grated butter

Instructions

Preheat oven to 450 F. Combine the flour, baking powder & soda, cinnamon, nutmeg, salt and sugar in a large bowl and whisk until mixture is even. In a separate bowl whisk together egg, french vanilla, vanilla, buttermilk. Grate the cold butter using the large holes of a grater and whisk into the dry mixture. Grate apple and place into dry mixture. Pour the wet mixture into the dry one, add the chocolate chips and whisk until everything is evenly combined. (I added the chocolate chips into the mixture after I had placed about 50% of the dough on the cookie sheet. This way I could see if I liked them with or without chocolate chips better. I have to say they were equally good.)

Line a large cookie sheet with parchment paper. Lightly flour the parchment paper and using a rubber spatula place 4 inch pieces about 1/2 inch apart until there is no more dough. (My mixture was very sticky, next time I would try and roll and knead dough until it was less sticky and I could form it into a circle. Then I would cut the dough into wedges. Just a thought!)  Bake 12-14 minutes. Remove and let cool on wire racks.

Apple Cinnamon Chocolate Chip Scone

Optional: Chocolate sauce topping.

I melted some butter and extra chocolate chips in the microwave and using a spoon drizzled chocolate sauce over the cooling scones to give it a finishing touch.

Cinnamon Apple Chocolate Chip Scones

Beats

“Dancin” used to be one of my favorite dance tracks back in 06-07, this remix by Krono is pretty sweet.

Sautéed Kielbasa with Tomato Pesto Penne

Sautéed Kielbasa with Tomato Pesto Penne

Sautéed Kielbasa Tomato Pesto Penne

PASTA! It is probably one of the easiest, most diverse, and best tasting meals that can be made. It took me awhile to realize this as I grew up eating plain pasta, aka no sauce, just butter and lots of parmesan cheese. Since then I’ve expanded my horizons significantly. There is a restaurant near my house that makes a killer italian sausage pasta dish, and ever since I had it I’ve been wanting to diversify the meats that I use in pasta dishes. I saw this recipe for a grilled kielbasa pesto penne dish and since I’ve never had kielbasa I instantly wanted to make it. The problem was I only had about 2 tablespoons of pesto… So I decided to add some tomato paste and see how it would turn out. WOW, this was so easy and sooo good. The kielbasa and red pepper flakes added a slight hint of spiciness and the pesto and tomato sauce worked perfectly with the pasta and kielbasa.

Sautéed Kielbasa Tomato Pesto Penne

I adapted this recipe from HowTo: Simplify by using less pesto, adding tomato paste and red pepper flakes.

Ingredients

  • 1 lb. Penne Pasta
  • 1 lb. Kielbasa
  • 2 tbsp. Pesto
  • 4 oz. Tomato paste
  • 1 tsp. Garlic powder
  • 1 tsp. dried Basil
  • 1/4 tsp. dried Oregano
  • Pinch of Red Pepper Flakes
  • Salt & Pepper to taste
  • Shredded Parmesan

Tomato Pesto Sauce

Instructions

Bring a pot of water to boil. Combine pesto and tomato paste in a small bowl and blend together. Add the dry ingredients to the sauce and mix until everything is blended evenly. Cut the kielbasa into 1/2 inch or 1 inch slices and sauté it until it browns and starts to have grill marks. Cook pasta according to instructions.  Drain pasta and return to pot. Add the tomato pesto sauce, kielbasa and parmesan. Toss it all together and serve.

Sautéed Kielbasa

Beats

Ilan Bluestone is tearing it up lately, from Under My Skin to Fade Into You and his remix of Fire Fire Fire below is another fantastic addition to his growing work.