Whooparoon

What is a whooparoon you may ask? Well it is this delicious little bite of a whoopie pie that is so cute and small it looks almost like a cute french macaroon. My BEAUTIFUL partner in crime Sami helped me make this delicious dish thats so good and so dang cute you’ll want to eat everything.  Also its so easy to make and can make a whole lot!

Ingredients:

  • box yellow cake mix, and the components listed on the box
  • orange
  • cream cheese
  • powdered sugar
  • maraschino cherries
  • nutella

how to:

  1. make the batter to box directions then add half an orange worth of zest (less if you like a milder flavor) and about 1/4 of that amount of juice.  if you want a more orange flavor add zest not juice!
  2. then on a well grease baking sheet use a teaspoon to scoop out little bits of batter. about as big as a golden dollar, maybe a little bigger or smaller. with the oven set to 350 put the pans in and monitor closely it takes less than 10 minutes to cook and they cook really quick so when they’re just getting brown around the edges pull them out and place on a wire rack to cool
  3. one box will make a lot of the little baby whooparoons, so keep that in mind.
  4. let these cool completely before filling them.
  5. for the filling use a block of cream cheese and about 1/2 cup of powdered sugar.  Make sure the cream cheese is soft when you do this.
  6. blend with an electric mixer for a few minutes, adding sugar as needed.  then chop up some cherries into tiny pieces and put them in with just a dash of juice as well.
  7. Then mix some more adding more sugar as needed until you have a smooth but not liquidy cream cheese frosting.
  8. then dollop some of the frosting on one side, and drizzle just a bit of nutella
  9. these are really good and really easy, and they can be adapted to all sorts of flavors and even be made on a bigger scale! They’re great for a valentines sweet for your sweety!

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Jalapeño Heaven

So I want to start this off right with a SUPER big shout out to my big, Hayley, when she served me this delicious take on jalapeño poppers I knew it would soon become one of my favorite things and she would soon become one of my favorite people :D.  And I was right about both, I have been dreaming about these things since I had them so when I saw jalapeños at hay market I knew I had to buy them.  I took her appetizer and turned it into a more filling dinner.  This is the recipe to use for up coming Super Bowl or for times to come for a quick dinner.  Also if you love Chile Rellenos like I do try this recipe, it is maybe not just as good but pretty close!

For the Jalapeños:

Ingredients:

  • fresh jalapeños, whole
  • cream cheese 
  • cheese (I used shredded cheddar and colby jack)
  • refried beans, optional (this will make a more filling dinner) 

How to:

  1. wash the jalapeños. then slice off the tops and slice them in half down the center.
  2. using a spoon scooped out the seeds and veins
  3. place them in a boiling pot of water and cook for about 10- 15 minutes, until tender, if you want them more spicy, cook them less, less spicy, cook them longer. (I cooked them for about 13 minutes and they aren’t spicy at all)
  4. make a mixture of cream cheese and the shredded cheese.  Then place your cooked halved jalapeños on a lightly greased pan and fill them with the cream cheese mixture.
  5. if you use the refried beans you can use less or none of the cream cheese the beans already have a smooth creamy texture so I just put a put some shredded cheese on top.
  6. then in a 375 oven cook until the cheese is melty and bubbly about 10 minutes.
  7. then eat while hot! these are so fabulously good, you will not be disappointed!!

For the black beans and rice:

Ingredients:

  • rice 
  • black beans
  • dried garlic and onion
  • lemon
  • cumin 
  • chile powder

how to:

  1. In a sauce pan place the black beans then give a heavy dash of cumin and chile powder and let cook for a few minutes on medium
  2. then add the minced garlic and onion and continue to cook for a few minutes
  3. after a few minutes squeeze some fresh lime and add a splash of water, then add the cooked rice.  You want to add the water before you put in the rice because other wise the rice will just get crunchy and dry.  
  4. let this all cook together for a bit and bam! protein packed side and perfect to eat with the jalapeños!

 

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Cauliflower Pizza Kitchen

This creative play on words has more meaning than just me being puny.  All I have seen on pintrest is these cauliflower bread stick things.  Well not gonna lie, first time I tried it, it was not good.  But I came back with a vengeance  and with attempt number two, this recipe is now worth posting.  This is a disclaimer, this pizza WILL NOT satisfy pizza cravings that usually develop around 1 am on friday or saturday.  But if you want pizza on a wednesday but realize you probably shouldn’t really be eating that, this is the recipe for you.  New year new you and this is a recipe to keep in mind when trying to stay healthy.

Ingredients:

  • cauliflower
  • egg
  • cheese
  • minced garlic
  • pepper
  • pizza toppings

How to:

  1. begin by putting the cauliflower in a food processor. You can chop it up, but it isn’t as uniform and tiny.  So process it until it is small pellets.
  2. then in a large bowl mix the cauliflower with one egg a handful of cheese ( I used a mix of grated cheddar and parmesan), pepper and minced garlic (either used dried or lightly cook before adding to the mixture)
  3. on a baking sheet layer with wax paper and cooking spray
  4. layer the cauliflower layer thin on the baking sheet. it should be about a centimeter or less thin, otherwise it will take too long to cook.
  5. in a 400 degree oven, cook for about 15- 20 minutes until it starts to get golden.  Flip it over an add your toppings.  I went with cheese, fresh tomato and basil. but it could hold any flavor your put on top of it.
  6. bake for another 10-15 minutes so the cheese is melted and any toppings that need to cook have.
  7. then slice and enjoy!!


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Pesto Eggplant Napoleon

Okay so with my recent trip to Haymarket I ended up walking away with two eggplants, one of which was very ripe which brought me to having to cook them for lunch today.  I really wasn’t sure what I was going to do to cook it.  Then I saw a recipe on pintrest for something with pesto and I knew what I wanted to do.  This recipe is so flavorful and delicious and hot and comforting.  I would suggest it to anyone with the few ingredients I have.  It would be delicious to bring to a pot luck or any sort of gathering, sure to be a hit!

Ingredients:

  • eggplant, thinly sliced (you can leave the skin on, personal preference)
  • tomato
  • pesto
  • cheese, provolone or mozzarella, and parmesan 
  • salt and pepper

How to:

  1. I used a small ramekin to cook this is so it was single portion for just me.  Then I sprayed this with pan spray. 
  2. so I began with a layer of eggplant, then spread some pesto on that.
  3. then it was a layer of tomato, then eggplant then cheese then pesto.  Where you put the pesto put the parmesan, and don’t use it for the layers you use the provolone
  4. and you keep doing this for as much as you need. You can skip layers of cheese as you see fit, because too many layers with cheese will make it be like glued together. 
  5. just keep layering until the top layer which is pesto, chopped tomato (use sliced for the other layers) cheese, and top with parmesan.  
  6. bake in the oven for about 30 minutes at 375.  Until the cheese is golden and bubbly.  Make sure to slice the eggplant thin and uniform so it cooks evenly.
  7. Eat while hot! This is a great casserole 

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Green Bean Fighting Machine

I do apologize for the lull in postes lately, being at home with my loving parents to make dinner, it was easy to not cook or post for a while.  My deepest apologies.  And this week seems to be that I am getting sick so the posting will probably be disappointing, although I will probably be posting some super vitamin C recipes.  But none the less being sick still means I have to eat, I’m usually just too tired to do it. So this recipe for green beans as a side is super quick and easy and well not going to lie, delicious.  Its the perfect side for anything, and it is a great healthy alternative.  So although this recipe doesn’t have a picture, trust me, its really easy and really good.  Once I kick this what ever it is I have I promise to produce some killer recipes! 

 

Ingredients:

  • frozen green beans
  • butter
  • montreal steak seasoning or dried garlic, salt, and pepper
  • jalapeño tabasco sauce, also called green pepper sauce (this is totally optional!) 

how to:

  1. if you have a steamer, steam your veggies.  If not, place the green beans in a sauté pan, and fill till there just almost covered in water. Place on medium high heat and cover.
  2. let them cook for about 10 minutes until the green beans are tender then drain them
  3. in the pan place a little bit of olive oil then sprinkle in the dried garlic, let it cook for just a second or two before putting in the green beans as well.  then cover in a healthy dose of salt and a lot of pepper.  
  4. let cook for a bit, stirring occasionally, and adding the spices as deemed necessary.  Just about before there done dash in the hot sauce(if you want to), then stir some more, before adding the butter(very little) and finish them off for a few more minutes.
  5. then viola there done!  They will make you whole house smell good! And if you’ve had boston market green beans this recipe is there twin! There easy and delicious! enjoy!!