ladysophiekitty: (Donna/Doctor alcoholic beverages)
59. Oatmeal Chocolate Chip Cookies
Recipe here

I absolutely love oatmeal chocolate chip cookies, and these were pretty good. Browning the butter, while an extra step, really gives a nice flavor. My little adventure was that I couldn't find the electric mixer, but I found non-electric hand mixer so I used that instead which made me feel very oldschool. Other than that, pretty simple. I didn't add the pecans or the coconut since I didn't have them, but I might have to try them next time!

60. Spinach, Mushroom, and Feta Mushroom Quiche
Recipe here

This was really delicious. A bit watery, but that was my fault since I didn't drain the spinach enough. My only adjustment was that I didn't add Parmesan cheese, as I thought the feta and the mozzarella plenty.

61. Green Beans with Pecans, Red Peppers, and Onions
Recipe here

I adjusted this recipe a little bit to make it healthier. I used oil instead of butter to saute the peppers and the onions, and I skipped the white sugar. I liked it, and it went very well with the quiche.
ladysophiekitty: (Amy museum)
It's been a while since I've posted this and I have quite a few to post. So I will be doing several!

54. Baked Spaghetti Squash with Spinach and Cheese

recipe here

A bunch of friends came over and made dinner with me. This was a rich dish, like most dishes with spaghetti squash are. Unfortunately my friends didn't mix everything together once it was in the pan, but it was still really delicious and easy to make. In fact, cutting the spaghetti squash was really the hardest part. It is a bit time consuming as the squash has to cook for an hour before you can shred it, so that plus preparation plus baking the actual dish probably took about 2 hours.

55. Skinny Chicken Enchiladas
recipe here

So, I say I used that recipe but I kind of didn't. What happened was that I realized that I had bought EVERYTHING for the enchiladas except the tomato sauce to make the actual enchilada sauce with. None of my friends had tomato sauce, but I found a recipe that was like, Italian style enchiladas that used spaghetti sauce instead. But because I used spaghetti sauce, I had to chance the recipe quite a bit. Like, I couldn't use a lot of the spices because the flavors would clash. And then for some reason the oven wouldn't melt the cheese, so it was a bit of a disastrous experience all around. Next time, I will definitely make it like the recipe says AND remember the tomato sauce.

56. Spiced Pumpkin Muffins
recipe here
Delicious and easy. I did the option that used extra pumpkin which made it a pretty rich muffin. I didn't have pumpkin pie spice or nutmeg/ginger/clove/allspice so I just used cinnamon and sugar for the topping.

57. Sour Cream Apple Pie with Streusel Topping
recipe here
I got invited to some people's house for Thanksgiving, so I decided to do a test run with some friends of apple pie before making it for guests as I have never made a pie before.

First, we got the kind of dough that you have to roll, which ended up being kind of hard. Fortunately there was enough dough for TWO crusts and this pie doesn't require a crust on top. The first one we baked too long and it burned a bit, so we ended up using the second one, which wasn't quite high enough on the pan but worked well enough.

The filling itself was pretty easy to make. The topping was sprinkled on a bit unevenly. Due to it being our first attempt, very ugly pie but VERY delicious. Would definitely make again, but maybe with dough already on the pie pan that has been frozen to avoid the complications of rolling it and putting it on the pan just right.

58. Pumpkin Snickerdoodle Cookies
recipe here
A pretty straightforward cookie to make! It needed a bit longer of a chill time for me. Used every ingredient except for the ginger, the house I was making it at did not have any.

The pumpkin made this cookie very soft, almost more of a bread texture than a cookie. It did solidify a bit more when I left the cookies in the fridge overnight, but still not really a cookie texture. Either way, it was good!
ladysophiekitty: (Morgana flowers)
Apple pie muffins here

So, a bit of back story. I used to be ABSOLUTELY terrified of peeling and cutting apples. The way my stepmom showed me how to didn't help at all, where we used a knife to peel. One of my housemates gave me her apples and I'm also not really a fan of just eating them, I need to cut and peel them first. This time I cut and cored the apples first, then used a vegetable peeler. This housemate then asked if I'd make some apple muffins, so I looked up recipes which ended up being a bit complicated as I currently have no mixer and also not some of the ingredients a lot of them asked for. Then I found these!

Basically I just had to make the buttermilk, which I did by putting some lemon juice in milk and letting it sit for a couple minutes. Other than that, had everything! I was distracted to I accidentally put the dry ingredients directly in the wet ones instead of stirring them separately and then combining, but I figured it was no big deal. I also didn't have a sifter, so couldn't sift the flour etc. I also added a bit of baking powder as well as baking soda. Also, the topping wasn't coming out crumbly, more kind of like batter, so I ended up just spooning some on top. BUT THESE CAME OUT REALLY GOOD. My housemate even had 3 when they were just from the oven :D

And yay, I know I can use apples now! My fear of cutting them is over ;)
ladysophiekitty: (Lady Mary walk)

Originally I was planning to make pumpkin chocolate chip muffins, but I had a lemon around for a recipe that I didn't end up making and wanted to use it up before it went bad. I had this lemon recipe saved on pinterest and figured I'd try it.

glazed lemon muffins recipe

I didn't have a lemon zester, however, so I ended up having to use a vegetable peeler to get the lemon zest, then chop up the pieces using a knife. A bit more time consuming than the zester would have been but it worked out fine.

Other than that, this recipe was pretty easy to put together. I picked it because I don't currently have things like a beater. I used 1 cup of all-purpose flour since I didn't have whole wheat to do half-and-half. The batter seemed really thin compared to most of the muffin batter I use so I was a bit worried that it wasn't thicker, but it ended up being fine. The glaze was also super easy to put together.

These actually made me 12 muffins, but they were a bit on the smaller side since I thought they would rise more than they actually did. They were great! A lot lighter than most muffins, almost tasted like a lemon pancake. The first reaction is LEMON SURPRISE LEMON before it like, the bread part comes in and you can taste it. Would make again!
ladysophiekitty: (Oswin corner)
Soft Snickerdoodle Cookies recipe

I'm moving into a new apartment in a few days with 3 other girls. One I know pretty well, one I've only met once, and one I've never met before. I decided to bake some cookies as a welcome gift with some extras to give to old friends as they return. I decided on snickerdoodles, since I have all the ingredients.

These were an adventure, considering how easy they were. I think the butter was too soft because first of all it was hard to form them into balls (and at that point I should have realized and stuck them in the fridge or freezer or something but I didn't think of it) and then the cookies ended up being pretty flat and all clumped together even though the amount I used was TINY and they were far apart. I experimented with size and cooking time for the batches and ended up taking pictures. Since each batch had fewer than I normally would for regular dough, it took more batches. Improvement each time, though, so it was worth it!

They were soft and delicious, but I would like to try them again sometime with the dough being a lot better. I'm curious how it would be if not quite as thin. The butter was my fault, as I had skipped over the egg part so when I creamed the butter and sugar, it was hard to do. I heated the butter up a bit more before realizing that ooops, no eggs which I then added. If I had added them originally, I think it would have been the right texture and I wouldn't have decided to melt the butter further.
pictures of each batch )
ladysophiekitty: (Morgana white dress)
Cinnamon Sugar Muffins
I've been in the mood for muffins lately and was planning to make some glazed lemon muffins using lemons from the back yard. Only, the lemon tree had another idea as there were none ready to pick! So I decided to make these instead.

I'd made these muffins before, but that was back when I was first learning how to bake. In fact, I'm pretty sure this was the first thing I had ever baked by myself. So I decided to try it again now that I have a bit more experience. The mix was SUPER easy to make, only took me about 7 minutes to put together. In all it took about 25 minutes from start to finish.

So, some changes: I used vanilla yogurt instead of plain yogurt, as it was what I had and I figured it wouldn't make too much of a difference.
I added some cinnamon to the batter which was an AMAZING CHOICE!
I also accidentally messed up on the topping. I wasn't paying too much attention when melting the butter and, instead of putting the cinnamon and sugar in a separate bowl, I mixed them in with the butter. I tried one without the topping and then put it on the rest, sprinkling a bit of extra cinnamon-sugar on top after. I found without a bit better than with but both were good. Without I could taste the cinnamon in the batter a bit better, with it was much sweeter and the cinnamon was a bit more subtle.

Definitely a keeper recipe!
ladysophiekitty: (Stock cupcakes)
A friend of mine came over today to bake with me and she wanted to make these sugar cookie bars.

39. sugar cookie bars

We followed the recipe as is. The bars themselves came out pretty OK but the frosting made WAY too much (we probably used only 1/3 of the amount that the recipe made) and way too sweet. In fact, they were so sweet that we both said that we wished we had made another recipe instead. If I ever made the recipe again I would use a different frosting recipe. We also didn't have any food dye so the frosting was just white.

We put parchment paper inside of the pan to put the batter on top of which made it so that there was no mess on the pan. This made the cleanup SO easy.

40. chocolate chip cookies
I made this a couple months ago (I guess I forgot to post about it) as a thank you present for some girls in my hall. They came out extremely soft and chewy and extremely delicious. One of the girls even asked me if I had some secret ingredient that I used. I think that using both white and brown sugar adds a nice flavor to it.

The only real change was that the dough as directed didn't seem quite right so I had to add a bit more milk. Here's what it looked like at first:

They also looked a bit undercooked fresh from the oven so I had to cook them a bit extra:
ladysophiekitty: (C/A Waffles)
rolled sugar cookies

These turned out really great! My friend and I made a much smaller batch than listed, 14 cookies. We also pretty much just checked to make sure I had all the ingredients and didn't read all of the steps, so it turned out that we had to let the dough chill overnight. But in my opinion one major thing about cooking and baking is being able to improvise a bit because I tend to make minor mistakes. We put it in the freezer for about half an hour which seemed to work well. We also made our own frosting using confectioners sugar and water and just stirring until it thickened. No food coloring, so it was just white frosting. These were so good, we both agreed that we thought it was like something we'd get at a bakery.

hot cocoa cookies

I made these with another friend! We pretty much managed to follow as is without any major mistakes until the end, when we had put the dough balls on the first pan and realized that we forgot to mix in the chocolate chips and decided to put extra mallow bits on top along with the ones mixed in. After that we mixed in dark chocolate chips and forgot to put the extra mallow bits on top, though they were still pretty marshmallowy. I tried one of each and surprisingly liked the ones without better. The ones with were slightly harder and the chips made it so that it was hard to taste the flavor of the actual cookie. The one without was really nice and soft and fluffy and had a really nice flavor. Definitely making these again WITHOUT chocolate chips.
ladysophiekitty: (Stock cupcakes)
I've been at college for several months now and I did manage to make a few things before I left and then I baked quite a bit during this vacation so I do have a lot to post today! And possibly more after this weekend as a few of my friends want to bake with me.

32. pumpkin nut muffins
Last week I went to San Francisco for a few days and wanted to make some muffins to eat for easy breakfasts while there. We also didn't have any butter so I wanted a muffin recipe that used oil instead. These were a success! At first I thought they were a bit bland when I tried one after it had cooled for half an hour or so, but I changed my mind after that. I might add a few more spices next time but it was fine. And I added walnuts instead of pecans, as we had no pecans in the house. But the walnuts were great, too.

33. oatmeal chocolate chip cookies

I LOVE oatmeal chocolate chip cookies, so this recipe looked great for me and I decided to make it before heading off to college. Unfortunately, I discovered that I do not like applesauce as a big substitute. I thought it tasted strong of apples and gave it sort of an odd texture. I also did not have dark chocolate chips so I used milk chocolate instead.

34. zucchini and feta balls
I love zucchini and I love feta, and these were delicious! I'd never really fried anything before so that was an interesting experience. I used fresh mint from my garden and dried dill for the spices suggested. I also thought the peanut oil was quite strong in the flavor it gave the balls. I might have to experiment with different kinds of oils. Definitely eat this fast! An hour and a half later I had a few left and they had gotten a bit soggy by then, though they were still very good.

35. good morning muffins

I didn't like these at all. It was a bit time consuming to make although not very difficult, but the main problem was that I didn't like it with orange juice and orange marmalade. That was mostly my fault, though. I don't mind orange jelly but I had forgotten that I disliked orange marmalade as I hadn't had it in a while. Fortunately my sister's friend liked it so I was able to give the batch to her.

36. snickerdoodle chocolate chip cookies

These were so good! I love snickerdoodle cookies and I love chocolate chip cookies, so when I got home after months of not baking I thought why not make a recipe that combined both? Again, I did make some very minor changes. The first was that I did not have toffee chips and I don't like them very much, so I just added a few extra chocolate chips. The second is that my oven might not be as strong as hers, so I ended up having to bake them an extra 10 minutes or so. I only made a half batch, too, as I had just enough butter for that. I think I ate all 8 cookies in less than 24 hours! And then I used the extra cinnamon sugar to make cinnamon toast.
ladysophiekitty: (Oswin Oswald)
chocolate chip cookie dough mug cake

Usually when I read a recipe online, I do 2 things. The first is that I read several of the reviews to see what people think or advice they have. The second is that I look at the list of the ingredients and figure out what I want to add, if anything, to make it more suitable to my tastes. For some reason, I did neither of these things this time. I think because I've come to expect that a blog's comments are usually made by people who want to make a recipe but haven't actually tried that, instead of sites like Epicurious where all the comments are reviews. Turns out that for once, most of the comments WERE reviews.  Then, instead of having them all listed out, it was written out in steps that took you to a different page.

This recipe was awful, in my opinion. I took it out of the microwave and it didn't look or smell great, but I just shrugged and figured it might still taste fine. It did not. It was too eggy and rubbery, really dense, a bit flavorless, and dry. I even checked to make sure I followed the recipe exactly, and I did.

Ways I would make it better:
1. Add vanilla and salt.  have NEVER baked anything without vanilla before, especially not something sweet!
2. Cut it down to half an egg if I use an egg at all. I've made a vegan mug cake before and it tasted fine without an egg.
3. Add some milk
4. Cut down the microwave time. I find usually 40 seconds is good, and you can always stick it in for a bit more if needed.

I'm not looking for a gourmet dessert by any means, since it IS a microwave cake that only takes a few minutes to make. But I've made a few others that were delicious, so I don't even think that's a good excuse. If you want a good mug cake, I suggest 5 minute chocolate fudge smore mug cake by how sweet eats

and one minute chocolate cake by chocolate covered katie (vegan) which needs a little bit of extra milk and sugar, but once you add that tastes fine. I'm not even a big fan of her blog anymore, minus a few good recipes which require some changing on my part, but I like this.
ladysophiekitty: (Doctor/Rose dreaming of the future)
recipe here

It was my sister's friend's birthday recently, and since she is like another big sis to me, I asked her what she wanted me to bake her for her birthday. She said something lemony, so I went through the recipes I had saved and tried to find something that sounded good AND I had all the ingredients for. This one met both.

I LOVE lemony treats but I had never made one before, so it took me a minute to figure out that grated lemon zest was the skin and that no, I shouldn't grate the whole thing. Ooops. But I was able to salvage that mistake easily (and fortunately we have plenty of lemons from our lemon tree) and do it properly the next time. This was a fairly straightforward recipe. I was a bit skeptical about how dry it would be considering it didn't use milk, melted butter (just creamed butter), or eggs, but the lemon juice seemed to do the trick. This made me 14 cookies, but I tend to like my homemade cookies a bit smaller than most other people do.

Notes about this cookie: IT REALLY IS CHEWY (hey, it's in the name!), but there's this especially lemony bit in the center that's not quite cooked all the way through, which makes it sound awful but it's so good. It's almost like a lemon bar in that way, which is what the recipe said. I ate 2 as soon as they were out of the oven, so I suppose where everybody else is concerned, it made a dozen :P In other words, I thought it was delicious.

I hope my sister's friend enjoys them!
ladysophiekitty: (Doctor/Rose full moon)
Today my friend came over and we made a huge brunch type spread. So 2 of these are recipes we've followed, and one of them is my own recipe (for scrambled eggs, which I have perfected by now)

french toast sticks

These turned out REALLY badly. I don't think it was the recipe so much as it was us. We planned out the meal yesterday and so I had only gotten to the store yesterday, and I bought a banana as I didn't have any. It was pretty much the only one not green and the recipe called for a really ripe banana. Also the recipe suggested cinnamon raisin bread, which we got, but it was a bit on the thin side and the batter didn't really stick to the bread at all and it cooked weirdly and blegh. I didn't even try it because my friend took a bite of hers and told me to not even bother. Recipe fail!

apple pie muffins

These were pretty good. The apples didn't really shine through though, like, you couldn't really taste them at all. I'm not sure what kind of apples they were (my friend is the one who brought them over) but the recipe didn't specify, so. The brown sugar crunchy top was amazing, however! In fact, the muffins tasted more like brown sugar than apple. I only had one, so maybe they'll improve with further tastings, sometimes I will feel meh about something only to really enjoy it later on.

Now I'm off to the gym to work off all that plus the sausage we consumed for breakfast.

And then Scrambled Eggs.

Usually when I make them, I make them just for me so I use 2 eggs. Since there were 2 of us today, I used 4.
I either mince 1 clove of garlic and then mince some red onion and put them, along with a little bit of salt, in a bowl of whisked eggs and mix them together. Sometimes I will grate the garlic and melt it with the butter (I only do the previous if I decide to use oil instead of butter for the pan) and then put the onion/egg combination in. Occasionally I'll put in a very small dab of cream cheese to make it creamier. Today my friend wanted cheese, so I grated some sharp white cheddar.

Then I put it on the pan and put it on medium low, and constantly stir the eggs, maybe for about 5-7 minutes.
Today I just minced and mixed everything, even though I used butter for the pan.

ladysophiekitty: (LotS Cara/Kahlan I never could go back)
recipe here

With 4 people in the house and only 6 muffins from my last batch, they went FAST! I was in the mood for more muffins (they make the perfect lazy breakfast! All I have to do is stick one in the toaster oven, make myself some tea, and ready!) and decided to make these.

Fairly straightforward, probably took me 12 minutes to put everything together and then stick it in the oven (no raw sugar to put on top, though!), and put it in for 17 minutes. I like oatmeal chocolate chip cookies, so I was sure I'd like them as a muffin too. I did! Nice and moist, not too dry like some muffins can be.

Coming up next: baked zucchini sticks (probably tomorrow, as I've been on a real baking and cooking kick lately)
ladysophiekitty: (Lady Mary doors)
recipe here

If you can't tell, I've been a bit recipe crazy these past few days. It helps that there's a bunch of stuff in the house that needs to be eaten. We were gone for a few days and when we came back we had these GIANT zucchinis. My contribution today were these zucchini bites, which according to the site is something like a mini quiche and a muffin. Personally I think they're more like a min quiche, or maybe an omelet.

The original recipe said it would make 24 mini muffins, but my eyes must have skipped the mini part. I decided to halve the recipe because 12 would be just fine for me. I took out a regular muffin pan and it filled about 6 of those maybe a little over half. I also didn't have fresh parsley in the house but I'm not a fan so I was fine going without.

I used slightly sharp white cheddar. The recipe was really simple, just a lot of peeling, grating, cutting, and stirring.

They were OK. Light and fluffy, and the cheese I chose wasn't too strong or overpowering. Next time I might add some salt or pepper, just to give it a little oomph, because they were a bit on the bland side.

Had these for lunch, along with some of my leftover cashew chicken, and it was a good meal.
ladysophiekitty: (Morgana damn the consequences)
recipe here

Remember those pumpkin cakes I made a while ago? Well, I had some leftover pumpkin puree in a container that I had been using here and there for other recipes but needed to use up. Pumpkin muffins sounded like a good idea, and it's something I enjoy eating.

We only had about half a cup of pumpkin left at this point, though, so I had to halve the recipe and make only 6 muffins. I used regular milk instead of evaporated milk (and forgot to halve it but it turned out well despite the fact I used too much milk). I also forgot to add spices to the top to add a bit of extra crunch beneath the cream cheese, but that wasn't a problem.

This recipe turned out really good, in my opinion. I sort of guessed at the amounts for the frosting and adjusted as needed. I don't usually put much frosting on, anyway, so I was able to figure out how much was good for ME.

My only complaint (which might be my fault, I did cut up the butter well but maybe not well enough) was that it was really buttery. I don't have a pastry cutter so I just used a knife and did the best I could. I added raisins, too, which was a great addition. Pumpkin and golden raisins are a good combination in muffins.

So next time I will make the full dozen muffins, remember the spice on the top of the muffin, and try to find a way to make it not so buttery. Definitely a keeper, though!
ladysophiekitty: (Doctor/Rose stuff of legend)
recipe here

I have to admit that I do like pumpkin in things, although I'm not the biggest fan of pumpkin pie. I will have a slice and enjoy it, but I won't go out of my way to seek it. Pumpkin cookies, though? Yum.

This recipe looked good and it came from a blog I like, so I thought I'd give it a try. Holy shit it was amazing, especially with the glaze on top. And it was SO EASY TO MAKE. I did have to sub for a few things (pumpkin spice and pastry flour, mostly, but those were also easy to substitute, even if I had to do some guessing on my part) but other than that I followed the recipe completely and didn't add anything.

It was a bit too sweet for breakfast, though. I know, it says CAKE which is usually sweet, but sometimes blogs come up with fancy names. I'll just say it was for a special occasion for my graduation and then save it for future special occasions. Like hey, my birthday in November!

ladysophiekitty: (Donna/Doctor cheers)

I'm someone who believes in rewarding themselves for working extremely hard. It's also been super hot lately which means that I like cooling myself off with cold drinks. A few days ago I tried making the frozen hot chocolate recipe again with amazing results, and today I thought I'd try something else. Unfortunately the only fruit we have at the momentare bananas, and while I don't mind them IN stuff as long as I can't taste it (the only exception being banana bread which I like) but I hate things that actually taste like banana.

So I thought I'd try a new recipe for sugar cookie milkshake at my favorite vegan blog here and since I didn't have any sugar cookies I also made the recipe she posted here

The cookies probably took about 15 minutes to make including the baking time, made 5 medium sized cookies, and tasted just OK fresh from the oven. It was undercooked so I would suggest baking it a bit longer. At first I liked this recipe a lot but then I tried other sugar cookies and realized how bad this one was in comparison. Mine weren't completely vegan as I did use a little milk. Haven't had the chance to buy almond milk yet.

The shake? Too banana-y for me. I've noticed that her milkshake recipes (or really, her recipes in general) tend to have fancy names that taste nothing like they suggest.

ladysophiekitty: (Lady Mary drink)
I think I've been really craving cinnamon rolls lately. It's probably been 9 years since I've had one, and on pinterest I keep adding things having to do with it. No yeast cinnamon rolls, cinnamon roll pancakes, cinnamon roll oatmeal, etc. The oatmeal seemed like the healthier and easier option.

recipe here

I enjoyed the recipe! The "frosting" topping was really delicious. I didn't make any changes, although I might add pecans next time. I was thinking about it this time but the pecans we have right now are the sweet&spicy kind and I thought it would change the taste too much, and not in a good way. All together it probably took a little less than 10 minutes to make. It's the end of the semester, so I especially appreciate the short amount of time.
ladysophiekitty: (Donna smile)
I love English muffins (though I haven't had them in a long time!) and was curious what homemade ones would taste like. However, I heard that making English Muffin Bread was easier and less time consuming, so I thought I'd give that a try.

recipe here

I didn't want to make 2 loaves of bread, so I halved everything. In some cases, this led to estimation for the measurements. I made a mistake too by forgetting to halve the water amount, though I drained as much as I could.

VERDICT: Good! A little watery in taste, but that's my fault.

Would I make it again: Yes, although probably not for a while because it is a lot of bread for one person

Changes I'll make next time: I might try it with some raisins or the other additions they mentioned! It's a bit bland, which could be because of the extra water.
ladysophiekitty: (Stock cupcakes)
I love making muffins, I really do. But the problem I have is that whatever I make, I'm in charge of eating practically the whole thing. My family has a couple but they're not big on baked goods so I might have to eat 8 or 9 muffins out of 12.

So as soon as I saw the single serving muffin (chocolate chip, no less!) I knew I had to make it.

recipe here

This was super easy to make AND clean up. The texture was different than usual, I think because there was no egg.

Changes I made: regular sugar instead of splenda, and whole milk.

Would I make it again: Yes

Things I will do differently next time: I will put in 1 tbsp of chocolate chips instead of 2.


ladysophiekitty: (Default)

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