Browned Butter Rice Krispie Treats

Whenever I’m feeling a little down, I always go into the kitchen and hunt for marshmallows and grab a box of rice krispies. Something about the marshmallowey-goodness, never fails to put me in a good mood. This is basically your normal rice krispie recipe except, the butter is browned to give it a nutty flavor.



  • 8 Tbsp butter
  • 1 (10.5oz) pkg. marshmallows
  • 6 cup crisp rice cereal


In a sauce pan, put in your butter. After it melts, you’re going to let it cook a little bit longer, about 3 minutes, or until it starts to brown.

Then, add in the marshmallows, remember to turn off your heat.

When the marshmallows are melted, gradually pour in the cereal, mixing until all of it is coated with the marshmallows.

Spread the rice krispies into a baking dish and allow to cool before cutting.


Or, you can eat it straight from the pan, which is what I like to do  :)



August 15, 2012 at 7:45 PM Leave a comment

Oreo Cheesecake Cupcakes

I love Oreos. They’re not only milk’s favorite cookie, but they’re mine also. And, since I was having a craving for cheesecake, I decided to why not combine the two. And trust me, the result was so delicious, I was tempted to eat all of them.


  • 22 Oreos: 16 left whole, and 6 coarsely chopped
  • 2 8-oz packages cream cheese,  room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • Pinch of salt



Preheat your oven to 275 F.

Line a muffin tin with paper liners. This recipe makes about 12-16 cupcakes.

Place a whole oreo in the bottom of the paper liner. This will serve as the “crust.”

Then, beat the cream cheese until smooth. Add the sugar and and vanilla.

Slowly add the two eggs, beating until completely combined.

Then stir in the sour cream and salt. Finally slowly mix in the crushed oreos by hand. ( I decided to not add crushed oreos, because I wanted a complete cheesecake taste, and only and oreo crust. )

Finally, pour the cream cheese mixture into the muffin tin, filling almost until the top.

Bake for about 20-25 minutes, depending on your oven. Cool the pan, then refrigerate for about 4 hours, or until completely chilled.

August 13, 2012 at 8:22 PM 1 comment

Iced Mocha

I’m one of those people that spends a ridiculous amount of money on those frilly coffee drinks.  But sometimes, I really don’t feel like spending 5 bucks to get a cup of coffee. So, I decided to try and make my own, and I can honestly say: no more 5 dollar cups of coffee.



  • 1 cup of brewed coffee, hot
  • 2 teaspoon sugar
  • 1/2 cup milk or half-and-half
  • 2 tablespoons chocolate syrup
  • Ice, crushed or not, it doesn’t matter
  • Whipped topping (optional)



Sweeten the coffee with sugar, then add the chocolate syrup, and mix until dissolved.

In a glass, put the crushed ice or regular ice, fill it  with milk.

Once the coffee is cold, pour it into over ice. Top with whipped cream, and that’s it.


Yum :D

August 6, 2012 at 8:32 PM 1 comment

Grilled Cheese with a Twist

I’ve been feeling a bit under the weather, which explains my lack of posts. But when I woke up today, I was craving something cheesy, and oozy. And I wasn’t really in the mood to cook something extravagant, so I settled on grilled cheese.


  • 2 slices of bread
  • 2 slices provolone cheese
  • 2 slices American cheese
  • 4 slices of turkey pastrami
  • Fresh basil
  • Butter
  • Canola oil



In a frying pan, coat the pan with a little canola oil. Fry the pastrami slices for a little bit, about 2 minutes. I don’t like when the meat is cold, but if you do, then you can skip this step. Butter one side of the pieces of bread.

Once the pastrami is done, place one slice of bread–butter side down–on the pan. Place a slice of American cheese and a slice of provolone on the bread. Add the pastrami, then place the remaining two slices of cheese on top. Sprinkle some fresh basil in between too. Place the other bread slice on top, butter side up. Cook for about 2-4 minutes on each side. And there you go!


August 2, 2012 at 3:59 PM 1 comment

Mini Spinach Frittata

I wanted a little something for breakfast, but not something to heavy. I can never really eat a full breakfast, it’s like my stomach has fully waken up. So, seeing as I had a package of baby spinach I needed to use, and 2 1/2 dozen eggs in the fridge,  I decided to try and make a frittata.


Olive oil for the pan
1/4 cup onion, diced
6 oz Dole Baby Spinach or 3/4 cup spinach, chopped
4 whole eggs
4 egg whites
1/2 cup mozzarella
1/4 cup parmasean
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


Preheat your oven to 350 degrees F.

Line a cupcake or muffin tin with paper liners, spray with vegetable oil cooking spray, set aside.

Heat olive oil in a pan and add you onions, cook until soft, and then add your spinach. Cook for about 3 to 5 minutes or until spinach has wilted. Remove from heat and set aside.

In a bowl, crack the eggs and egg whites. Whisk until the yolks have broken up. Add the mozzarella, parmasean, salt, pepper, and basil. Add the cool spinach mixture to the egg mixture. Stir together.

Spoon the egg mixture into cupcake tins. Bake until firm, or golden brown in the oven for about 10- 15 minutes.


July 26, 2012 at 3:38 PM 1 comment

Parmesan Garlic Knots

I’ve seen these garlic knots done hundreds of times, but never got around to actually making them. I was feeling a little peckish (hungry) but didn’t feel like making a huge meal, and I wanted something easy, so I decided to give it a try)


  • 1 Packet of Fresh Pizza Dough (Or you can make some of your own pizza dough, like I did)
  • 2 tablespoons garlic powder (or crushed garlic cloves)
  • 1 teaspoon dry basil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1/3 cup butter
  • 1/2 cup parmesan


Preheat your oven to 350 degree F.

Roll out the pizza dough until it’s about 1/4 inch think. Then cut those into 1 inch wide strips.

Now, you’re going to tie a knot with the dough, and tuck in the ends. One of the ends goes on top, the other side on the bottom. Do this to the rest of the dough.

Line them on a baking sheet, and pop in the oven for about 15 minutes.  Before the knots are completely cooked, take them out and sprinkle them with a little parmesan.

In a small dish, put the butter, olive oil, garlic powder, black pepper and salt, then heat in a microwave.

Take the knots out the oven, and brush with the garlic-olive oil combination, until it soaks up all the yumminess :)

July 21, 2012 at 9:07 PM Leave a comment

Amazing Bread Pudding

When I say amazing, I mean it.

Like absolutely to die for amazing.

Amazing as in I’m pretty sure this should be illegal in all 50 states and U.S territories. There’s really no words for how delicious this is, so here’s the recipe.


  • Day old bread, stale bread, whatever you have (I used about 5 pieces of sliced Arnold’s Whole Wheat White)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 2 cups milk
  • 1 teaspoon vanilla


Preheat your oven to 350 degrees F.

Cube the slices of bread, or break apart whatever bread you’re using into bits. Place the bread into either individual baking dishes or one big one.

Next, in a bowl, mix together the cinnamon, nutmeg, eggs, milk and vanilla. Pour the mixture over the bread (yes it’s really this easy)

Let the bread soak in the milk mixture for about 15 minutes. Then place in the oven and cook for about 35-50 minutes, depending on your oven. The top should be golden brown, but once you get to the middle, it should be…well, pudding-like.

I topped it off with ice cream and chocolate sauce though I pretty sure it would have tasted amazing without it. And once the ice cream melted…

July 17, 2012 at 8:12 PM Leave a comment

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