You are in luck this morning; I have to get the little boy up and out early for a routine doctor’s appointment therefore I do not have a lot of time to rehash my love for the chocolate fudge cookie dough layer cake or discuss with you how I am still thinking about it, talking about it and conjuring up variations for when I bake it next.
Allow me just one more picture so we can look at the fudginess. Why doesn’t spellcheck know what fudginess is? How sad is that?
Really, all of this cake discussion is completely unfair to the meal which preceded dessert on Friday- I really can cook something besides cakes and cookies you know.
The little boy and I toyed with various dinner recipes and ideas until it occurred to me that all of that added thought and work just wasn’t necessary.
I think stressing recipes and feeling the need to get creative is what scares people away from cooking altogether.
- Skirt Steak with sautéed onions
- Roasted vegetables – rainbow carrots, broccoli, Brussels sprouts, cauliflower and sweet potatoes
- Loaded Potato “Chunks”
- Meatless Meatloaf Bites
Skirt steak is always a crowd pleaser. That is unless you have a room full of vegetarians.
All you have to do is marinate the meat in your favorite marinade (I use Trader Joe’s Carolina BBQ sauce), throw it on a grill pan and it cooks quickly with little effort on your part. I also add a ton of chopped onion to the pan to cook in with the steak.
Since I don’t eat steak, it gave me an excuse to make another batch of the cute little meatless meatloaf bites.
I have made a few different variations since posting the original recipe. I will share the new recipes in the next week or so.
If you come to my house for a meal, you are guaranteed to consume a week’s worth of your vegetable requirement.
I roasted up the rainbow carrots, sweet potatoes, broccoli, cauliflower and Brussels sprouts- no crazy and detailed recipe involved.
Simply slice up your veggies, spread on lighted greased cookie sheet, drizzle either olive oil, coconut oil, or, like I do, spray with coconut oil cooking spray and then shake on some seasonings.
Roast in the oven at 450 degrees for a good hour (less is OK and more can be fine too – just watch them as all ovens are different).
The little boy wanted to contribute his own addition to the dinner table as well.
He wanted to make potato skins. He didn’t want to follow a recipe or listen to me (surprise, surprise) so his “skins” were more like loaded potato “chunks”.
Loaded Potato Chunks:
- Slice up a potato into chunks or wedges.
- Roast in a 450 degree oven until potato chunks are soft and tops are starting to brown and crisp.
- Top with shredded cheese and bacon (we used crumbled turkey bacon).
- Broil until cheese is bubbly.
Truth is, appearance doesn’t always matter – his recipe came out terrific and he did it basically all by himself.
Speaking of appearance not mattering, my attempt at Averie’s recipe for Macaroni And Cheese Baked Cheese Balls didn’t quite work the way I envisioned.
Doesn’t look quite like balls, does it? I followed the recipe but my mac and cheese did not stick together as planned.
You know how day-old mac and cheese clumps together? That’s the key to making this recipe work but mine was still “fresh” 24 hours after being stored in the refrigerator.
While it lacked in the appearance department, the taste was spot-on therefore I do advise that you attempt this recipe – just make sure you have sticky mac and cheese to work with.
I have to say – as 2013 comes to a close, I am feeling all cooked out. I love to cook and bake, don’t get me wrong, but I just decided I fulfilled my cooking quota for the year and need a break for the next few days.
What I don’t need a break from is running though. I am going to go try to squeeze in a short run somewhere between everything we have going on today.
I swear by my 30 minutes a day.
Have a great Monday!
I NEED TO KNOW:
What was the last thing you cooked or baked?
Ever try making mac and cheese balls?
Last recipe that didn’t come out looking right but tasted good?