Loving Linguine

My family has never been into pasta. I, on the other hand, have always been into pasta. Pasta and I have a long, beautiful history filled with different kinds of sauces, a ton of cheese (I am from the Midwest after all), and every kind of dipping bread imaginable on the side. But as much as I've always loved it, I've only just started making it for myself. And I must admit: preparing a good bowl of pasta takes time, and a lot of perfecting.I'm not totally there yet, but at least I've learned that once you've got the water boiling, you TURN DOWN THE STOVE. (I learned that the hard way, and how fast it takes for water to boil up, and then OVER a pot.) Last night, after two hours (when I thought it would only take maybe one, tops) I enjoyed my third attempt at a complicated pasta dish. The first two were both Pasta Carbonara. The first try I had help, the second, I accomplished all on my own. Both successes, and last night, I can proudly say, was another great and delicious...SUCCESS.

The audience I had the pleasure of cooking for (i.e. my parents) requested meat with their linguine; something that wasn't included in the recipe. So I bought a few pieces of chicken breast, cubed them, seasoned them, then sauteed them on the stove for 15 minutes total. Meat covered.

Then onto the main dish...

THIS, ladies and gentleman, is the most fragrant bowl of pasta to date. Lemon juice, lemon zest, olive oil, FRESHLY GRATED parmesan cheese, a dash or two of heavy whipping cream, and a few fresh sprigs of basil. Drizzle a little more olive oil on top, grate some more cheese (HONESTLY, IS THERE EVER ENOUGH CHEESE? The answer is "no."), and you've got yourself a yummy pasta dish!

Not a tummy was empty last night, and I WILL be making this again.

What You'll Need:

• 1 pound spaghetti or linguine
• Salt
• 3 lemons
• 1/4 cup extra virgin olive oil , plus additional for serving
• 1/4 cup heavy cream
• 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus additional for serving
• Ground black pepper
• Small handful fresh basil or arugula (what I used, deliciously, in a pinch) leaves, shredded

Find the recipe here!

HAPPY COOKING!

Chicken Parm!

I am, it must be said, a baker by nature. BUT I"M TRYING TO CHANGE! I'm trying to become more versatile, I'm trying to become...the ultimate home chef... And I need some practice yet, but I'm getting there you guys, I'm getting there.

This week has been all about cooking, and it's going well so far! The one thing I've always loved about break: more time to do the things you wish you could, but you choose sleep over instead.  This Monday, I made DELICIOUS (Not to toot my own horn but...) Chicken Parmesan with lemon on the side!

I hate meat. Don't get me wrong, it's not in the way that you think; I just really hate handling raw meat. One day, I'll be smart enough to remember to buy gloves so that handling raw food isn't an issue. But until that day comes, handling meat will be considered the worst.

It is absolutely INSANE how easy it is to make these tasty little cutlets! The recipe called for three small chicken breasts, but we couldn't find any. instead, we bought breast strips and I gotta tell ya: it worked so much better! It was easier to dip these in the individual ingredients, and  the cooking time was cut in half! Something interesting to note about this recipe: it called for Panko (Japanese breadcrumbs), which added a little extra crunchiness.Cooking time including preparation was probably about an hour total, and it was SO GOOD.

These parmesan chicken cutlets were PERFECT for a quick dinner, and so easy to make. And if you're like me, you'll appreciate that these babies can be breaded up to 3 months in advance.

What You'll Need:

• 3/4 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups panko (Japanese breadcrumbs)
• 1/4 cup grated Parmesan
• 1 tablespoon mustard powder
• Kosher salt, freshly ground pepper
• 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4-inch thickness
• 8 tablespoons olive oil, divided
• 1 lemon, halved

Find the recipe here!

HAPPY COOKING!

Home Again.

Forgive me. I just, literally JUST got into Instagram, and now I'm practically documenting my entire life through pictures. TRY TO STOP ME, WORLD!

Double forgive me; I just slept for many, many hours and I'm re-adjusting to the world of the awake.

Guys, this week has been the absolute WORST. Midterms week is like that, but this has been the busiest one in recent memory. I'm a senior, and really, I should have taken it kind of easy, what with this being my very last semester EVER and all, but there were classes I just couldn't give up taking. (One of them is a Jane Austen class where there are exactly TWO BOYS and they sit in the corner the whole time while the girls sigh a lot and swoon. It's...pretty hilarious.) I actually pulled my first legitimate all-nighter  ever which involved drinking TWO Red Bulls in the span of a few hours, and crawling into bed for a whopping full night's sleep of 45 minutes. I got to take a two-hour nap the next day, but I still wasn't feeling 100%. That, of course, did not stop me from going out to celebrate for a little while, and enjoying some yummy Pasta Carbonara with chicken from The Cheesecake Factory, and drinking a beer while doing lots of trivia at a neighborhood bar near my school. (I prefer a quiet evening out every time. I like actually HEARING what my friends are saying, not guessing while I run from a huge sub-woofer.)

Then last night I hopped on a plane back to Wisconsin, where I currently rest, chasing the cutest miniature schnauzer on this planet, and eating my parents out of house and home. But that's no biggie. Being home means I cook for my parents, and cooking means blogging. I love blogging, and I love you guys.

Most importantly, however, I love sleeping. It had to be said again.

The Making of a Monster (Cookie)

Sometimes, when you're looking for something to make, you just have to go classic. I found a recipe last week for something called a "monster cookie," which looked just like what we midwesterners would call a "ranger cookie" because of the M&Ms.

Whatever you call them, they're delicious, and I decided that that was my project for last weekend.

What's really great about these cookies is that, no matter what, monster cookies are always GIANT. And the secret to getting such a huge cookie, so big that you have to split it in half just to eat it? AN ICE CREAM SCOOP. Genius! (By the way, it should be noted that not only do I actually use ice cream scoops for cookies, I also use them to distribute cupcake and muffin batter. It makes life a little less hectic.)

These cookies didn't last long at my house, and I can't wait to make them again! They made for a great snack while I stayed up late this past week finishing two papers and four presentations with write-ups. College can be so exciting sometimes! (It was awful.)

Anyway, here was the result:

All in all, it probably took me about an hour and a half to make twelve huge, yummy, chocolaty cookies. (And like, three seconds to shove the whole thing in my mouth like no one was watching.)

What You'll Need:

• 1 and 1/4 cups (6 1/4 ounces) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter, softened to room temperature
• 1/2 cup (about 4 1/2 ounces) dark brown sugar, firmly packed
• 1/4 cup (about 1 3/4 ounces) sugar
• 3/4 cup creamy peanut butter
• 2 large eggs lightly beaten
• 2 teaspoons vanilla extract
• 1/2 cup quick oats
• 1 cup M&Ms (I used dark chocolate M&Ms, because dark chocolate is all I have a taste for these days.)
• 1/2 cup semi-sweet chocolate chips

Get the full recipe here!

HAPPY BAKING!

Popcorn Delight

THIS POST IS SO LATE. So, two weeks ago, my roommate had her 22nd birthday. And as a present to her, I decided that for the party I would make little party favors. As of late, my Facebook Newsfeed is clogged with at least 20 recipes everyday (I LOVE IT.) and stumbled across one that was perfect....ready?

This is going to be amazing, so you have to make sure that you're ready.

SUPER READY?

SALTED DARK CHOCOLATE POPCORN.

YEP. IT WAS JUST AS AMAZING AS YOU WOULD THINK.

And it was perfect for the party! I decided that the best way to make it last since there would be at least 30 people attending, was to double the recipe, then distribute it into little baggies. AND IT WAS A HUGE HIT! Not a bag was left by the end of the night, and no germs were spread by people just sticking their hands into a huge bowl of popcorn (I really hate when people do that). I think I'm going to make it again very soon because not only is it great for parties, it's also great for a night in with your roommates. PERFECT.

What You'll Need (Double for a party. Regular recipe serves about four)

• 1 tablespoon grapeseed or other neutral oil (I used vegetable oil)
• 1/3 cup popcorn kernels (I used white kernels)
• 4 ounces good-quality dark chocolate, chopped
• 3/4 teaspoon fine sea salt, divided

Find the recipe here!

HAPPY POPCORN POPPING!

Sleepy Sunday

I'm actually exhausted. But instead of curling up and watching Gossip Girl, yours truly is diligently working on every assignment imaginable. It's alright though. I have freshly baked cookies, (more details later. I  give myself breaks as a reward. You guys are my reward) a cranberry candle burning, and Christmas lights.

Settin' the mood to get stuff done!

I can't see anything with the lights so dim.

I guess I have to turn more on...

Another Storm's A'brewin'

This winter has been fun, you guys!  

Just kidding.

I mean, it has been fun, but also bone-chillingly cold and stressful as all get out.

ANYWAY.

So, apparently we're getting more snow. MORE SNOW. For what feels like the third weekend in a row, but is actually just the second week that we have been free from the grips of Nemo (with 1-3 inches sprinkled in for good measure), we have another winter storm advisory. It's nothing like Nemo, but STILL. There's leftover snow on the ground as I type this, and we may get more. Or, it'll turn into rain. Who knows. Either way, it's coming. And do you know what I'll be doing as the snow flakes (or heavy rain drops) fall and Boston turns into a winter wonderland (or wetland) once again? Writing to you guys and swimming out of piles of homework. I will bake, I will post, and I will forget about having to go out in the snow Sunday and Monday morning to continue on with my life.

Stay tuned, and stay fabulous.

Blueberry Muffin Baby

When I wasn't totally winning in epic snowball battles today, I was spending some time in my favorite apron, whipping up some coffeehouse-worthy treats. Observe:

This recipe called for two cups of fresh blueberries, but they're out of season.  Never fear, for frozen works just as well, my friends! Look at all those berries!

These muffins are full of antioxidants...and you know, lots of sugar and butter and flour. Whatever.

Moving on...

Here's the mix post-berries. ISN'T IT GORGEOUS? It smelled so good as well.

To me, a great muffin has never, ever reached its full potential unless it has that buttery, sugary, sprinkled topping. And it's so easy to make! All you need is flour, sugar, butter, and clean fingers to combine and sprinkle!

Fresh out of the oven and almost ready to eat! (My friends were lurking quite close to me as I took this. But it just wouldn't be a good food post if I didn't take better pictures, now would it?)

RIGHT after this photo was taken, we had two each and started dreaming about breakfast so we could eat them again.

It'll be super sad when these babies are gone.

What You'll Need:

• 7 Tablespoons unsalted butter
• 1/3 cup whole milk
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 cups fresh blueberries

FOR THE TOPPING:

• 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
• 1/2 cup all-purpose flour
• 3 1/2 tablespoons sugar

Find the recipe here!

HAPPY BAKING!

Blizzard: In Pictures

TODAY WAS THE MOST FUN.

We were getting a little stir-crazy in the house, so we decided to head out. These are my friends, right before we started a very epic battle.

Everything was BURIED in snow. This was a car.

Public transportation is down until Monday. To put things in perspective: this is usually a train track, and those railings are usually very high.

Even though I haven't gone far from home for two days, the snow is beautiful, and we've had a BLAST.

I've run around outside more than I have in absolute ages.

Returning to the Real World on Monday is going to be tough. 

BLIZZARD!

I'm a New Englander for most of the year, and we are getting hit with a TON of snow! I know it should be terrible that we can't even look out of our windows because there's over a foot of snow already, but it's actually the best.

A few hours ago my roommates and I went outside to an empty street where everywhere you turned, there was a snowball fight waiting for you. (Needless to say, we were always ready, and usually the dominating team.)

After we were too wet and cold to continue, we came inside and had possibly the BEST hot chocolate in the world (Swiss Miss is underrated if you ask me), watched Something Borrowed/New on TLC, then attempted to have a movie marathon. We couldn't keep our eyes open, but there's always tomorrow.

The snow is still coming down, and I've got nowhere to go. And what does a baker do to pass the time? BAKE, of course! Tonight I made a second helping of my sweet potato pie and tomorrow I make Brown-Butter BLUEBERRY MUFFINS!

Snowball fight and muffin pictures to come tomorrow!