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?


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!

Double Fudge Double Stuffed Oreo Cookies


Some great house from Grum.


Naan with Chicken and Hummus

Naan with Chicken and Hummus

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
  • Cinnamon
  • Sugar
  • Shredded cheese
  • Baby spinach
  • Hummus (I like plain, but roasted red pepper work great.)

Naan with Hummus and Spinach


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.

Naan with Chicken and Hummus


This Gabriel and Dresden mix is from a live show in Seattle about a month ago. The mashups are nasty!!!

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


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


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


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


  • 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


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


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

Chicken Pesto Pizza Rolls

Chicken Pesto Pizza Rolls

I was trying to figure out what to make for my first post and I thought that it should be dedicated to pizza in some way since it’s my favorite go to food. I was browsing pizza recipes and found this recipe for homemade pizza rolls from Carpe Season, which I adapted into chicken pesto pizza rolls.

I grew up on pizza and I remember coming home from school and looking for anything from Hot Pockets and Bagel Bites, to leftovers and frozen pizza. If it resembled pizza in any way I would probably eat it, well as long as there were no veggies involved. Chicken and pesto are one of my favorite combinations so I thought why not make it into a pizza roll. Convenience is usually associated with pizza rolls, pop them in the microwave and boom, 2 minutes later you have a snack. While the homemade version is not as convenient, it more than makes up for it with its taste and texture.

Wrapping and filling

This recipe only made 12 larger rolls and that’s because I used about 2 tablespoons to fill each roll.

I adapted this recipe by using pesto instead of tomato sauce and using chicken as my “pizza topping”. I didn’t have any thyme on hand so I substituted it for parsley.

  • 2 skinless boneless chicken breasts
  • 4 mini sweet chili peppers (minced)
  • 3 tbsp. of pesto
  • 3 garlic cloves (minced)
  • 1 tsp. of salt
  • 1 tsp. of pepper
  • 1 tsp. of oregano
  • 1 tsp. of basil
  • 2 tsp. of red pepper flakes
  • 2 dozen egg roll or wonton wrappers
  • 1/4 cup of fresh parsley (minced)
  • 1 cup of shredded cheese (I used colby-jack because that’s what I had on hand)
  • Vegetable or olive oil for frying
  • Total prep and cook time 45 – 60 minutes

Finished chicken pesto pizza rolls



Start by mincing the garlic cloves and sweet chili peppers as small as possible and put them in a small bowl to be added to the chicken later. Next, cut the chicken into pieces as small as possible and begin to fry them on medium heat. Season the chicken with the salt, pepper, oregano, basil and red pepper flakes. I like a hint of spiciness in almost everything and that’s the reason for the pepper flakes. While the chicken is cooking, continue to chop or break apart the chicken into smaller pieces. When the chicken is nearly done, add the minced garlic and chili peppers and cook for about two more minutes. Turn off the burner, add the pesto and cheese and mix with the chicken and peppers, the pan will still be hot enough to melt the cheese and warm the pesto.


Have a cutting board or plate ready to roll and place finished rolls on. Put a damp towel over the finished rolls and one over the egg roll wrappers to keep them from drying out. Fill a small cup or bowl of water, this will be used to seal the edges of the rolls. Start by placing a tablespoon of the filling (1 for smaller & 2 for larger rolls) in the center of the wrapper. Put your fingers in the water and moisten the edges of the roll. Fold the wrapper over the filling and tuck under the filling as far as possible, then continue to roll the wrapper until you can’t roll any more. Push any air out by gently pressing on the top of the roll and working towards either side of the roll and then seal the roll by pressing firmly on each side of the roll. Next, cut off extra wrapping and lightly moisten the edges again to ensure a secure seal. Continue to assemble pizza rolls until there is no more filling.

Final Cooking

Fill a pot with vegetable oil about 1.5 inches deep and heat to 375 F.  Place a few pizza rolls in the pot, (keep the temperature between 350 F and 375 F, this will depend on how many rolls you place in and how big your pot is of course. Flip the rolls until both sides brown evenly which takes about 30 seconds to 1 minutes. Make sure to use a spoon or utensil that has holes in it so that the hot oil drains before placing  the rolls on a plate with a dry paper towel. Repeat until all the rolls are fried.

Let the rolls cool a few minutes before serving and garnish your homemade chicken pesto pizza rolls with fresh parsley.


Mat Zo released his album Damage Control last week and WOW, I was blown away. The album ranges from soothing trance to upbeat house, some trap and everything in between. EDM has been highly criticised with producers using cookie cutters to create songs that are hard to tell one from another, that is certainly not the case with Damage Control. The diversity is what makes this album so special. It’s easy to tell that Mat Zo truly understands and loves making music.