Chocolate Chip Cookie Dough Cupcakes!

Image

Apologies for my lapse in updates…it’s been a busy last couple of weeks! I’m in an upcoming wedding (congrats Meg and James!) so I’ve been shuttling between New York and Boston for various nuptial preps. Plus WordPress didn’t autosave and subsequently ruined a 900+ word post that I wrote last week so I’ve been passive-aggressively not blogging. You know, just to show it who’s boss. Obviously that was really effective.

My roommate and BFF recently had a birthday. I racked my brain for something to get her that would be unique, appreciated, and cost-effective. Something that could really outdo the Mason jar full of air that I got her last year. The thought came to me suddenly and deliciously: I’d make her cupcakes! But I wanted these cupcakes to be super sweet and universally enjoyable, because I knew BFF wouldn’t be able to finish all those cupcakes by herself.

Thus, the chocolate chip cookie dough cupcake was conceived.

Read the rest of this entry »

Advertisements

Make a Pumpkin Spice Frappuccino at Home

Fall is my favorite, favorite, FAVORITE of all the seasons. I love the apple-crisp bite that begins to sneak into the air, just a little at a time, and I love adding layers to my outfits, socks and tights and scarves, the occasional sweater or blazer. Most of all, I love fall flavors – and pumpkin spice drinks from Starbucks are my absolute downfall. But sadly I can’t afford $6 espresso beverages every day (nor can my body bear the calorie expenditure), so what’s a budget-conscious pumpkin-fiend to do? Make it at home, of course! Read the rest of this entry »


Bite-sized Breakfast: Bacon and Egg Cups

Here’s a quick and easy Sunday morning How-To! Delicious bacon and egg cups.

Image

How-To:

1. Heat your oven to 325°.

2. Line silicone baking cups or muffin tins with bacon.

3. Beat up 4-6 eggs, depending on how many cups you want to make. Factor one egg per cup.

4. Fill cups halfway with egg. Sprinkle some cheese, salt, and pepper on top. You can also add chives, rosemary, or other herbs.

5. Bake for 20-25 minutes or until egg is set.

And there you have it! Awesome bite-sized treats that you can refrigerate for breakfast all week!


Eggplant Rollatini

IMG 2740

Sorry, you got spoiled from the gorgeous pictures in my last recipe post because my boyfriend let me borrow his DSLR. Welcome back to crappy iPhone food porn! Hey, crappy iPhone food porn is better than no food porn. Why, back in my day, we used to have to buy Gourmet magazine to get any food porn at all! Now it’s available FOR FREE, anytime, on the world wide internets.

So…eggplant is in season. And you know what that means! It means you’ve got bushels of those delicious, oblong suckers lying all around the house that you have no idea what to do with! Well, if you don’t, run down to the local farmer’s stand and pick up an aubergine or two, because I have a recipe for eggplant rollatini that is both vegetarian and gluten-free (if you are so inclined) and just plain GOOD (for those who are not so inclined).

I, myself, am making a concerted effort to eat less gluten, so expect more gluten-free-friendly recipes in the near future! 

Read the rest of this entry »


Sin and Spin(ach): Spinach and Artichoke Mac ‘N Cheese

DSC 0035

Do you love spinach and artichoke dip more than one of more of your parents? Does the search for the ideal macaroni and cheese haunt your dreams and nightmares with kind of awkward regularity? If you answered yes to either of these questions, read on. And maybe make a psych appointment. But mostly read on.

Recipe After the Jump