Oreo Nutella S'More Brownies

I have been telling myself that I will bake every day for about two weeks. Monday night I finally did, but only because I already had all of the ingredients at home. I knew I was starting to get a cold over the weekend, but just how bad this cold was going to get was unbeknownst to me. I can't breathe, I can't lay down flat, and I can barely taste anything, including these brownies.

I also have a secret. I've never had Nutella before...

Well, that's not entirely true. If you've ever had a Ferrero Rocher truffle, you've had Nutella, and I have eaten many of those. I've just never bought or had Nutella from the jar. I bought some last week at the store so I could try some. I didn't notice the flavor in the brownies, but then again, I'm not tasting much currently...

I also had to steal part of one of Dan's Christmas presents for this...

 

 

Yes, my mom got him a 10-pack box of Oreos for Christmas...

Oreo Nutella S'More Brownies
from Dessert Daze

3 oz. semisweet or unsweetened chocolate
1 stick unsalted butter
1/3 cup Nutella
2 large eggs
1 cup sugar
1/2 cup flour
16 Oreos
mini marshmallows or big marshmallows cut in half
chocolate chips

1. Preheat oven to 400 and grease a 8x8 baking dish.
2. In a medium sauce pan, melt the chocolate, butter and nutella and mix together.
3. Remove from heat and quickly mix in eggs, sugar and flour.
4. Pour 1/3 of the batter into the baking dish. Top with the Oreos and cover with remaining batter. Bake for 15 minutes.
5. Sprinkle marshmallows on top and bake for 5 more minutes until marshmallows puff and become golden and toasted.
6. Sprinkle with chocolate chips while still warm and then let cool. Cut and serve.

*** Note: Marshmallow is hard to cut through once everything cools. Good luck. Mine got messy!

They are good though, but I found that my brownies broke apart in the middle where the Oreo was. When I cut them and tried to take them out of the pan, the top would come off leaving half the Oreo and the bottom in the pan.

Maple-Dijon Pork Tenderloin

Today marks an important event in history.

I finally got to use a recipe where the skillet went from the stove top straight into the oven!

Thanks to my wonderful Christmas gift of a stainless steel cookware set, I have pans that can go in the oven, a first for me!

Not only did I get to do the whole stove top/oven ordeal, I got to de-glaze the pan. Whenever I had to de-glaze my old pans it never worked, everything just sort of stuck. Things didn't cook evenly in my old pans, and the non-stick coating would start to scrape off. So glad those are boxed up and out of my cabinets!

I didn't go fancy on the sides for this, just a steamer bag of a pasta and veggie mix I had in the freezer. My next plan is to start using up all of the marinades and dinner kits I have in my cabinets that I never use. Maybe I'll do some blogging about "off the box" recipes (that means recipes that come on a package).

You know what's great about this recipe? It's from Eating Well, which is all about healthy recipes. I also made it even healthier because I used sugar-free maple syrup. Not on purpose, it's just what I have in the fridge.

Maple-Dijon Pork Tenderloin
adapted from Eating Well

1 lb. pork tenderloin, trimmed
3 tbsp. Dijon mustard, divided
kosher salt
fresh ground pepper
2 tsp. canola oil
1/4 cup apple cider vinegar
2 tbsp. maple syrup

1. Preheat oven to 425.
2. In a small bowl, combine 1 tablespoon of Dijon with a pinch of kosher salt and a pinch of fresh ground black pepper. Rub over the tenderloin.
3. Heat canola oil in a skillet over medium-high heat. Brown the tenderloin on all sides, about 3-5 minutes.
4. Place the skillet in the preheated oven and cook for 15-10 minutes until a thermometer reads about 145 degrees and pork is cooked through (took me about 24 minutes as part of the tenderloin was thicker).
5. Let the pork rest on a cutting board and return the skillet to the stove on medium-high heat.
6. Add in the cider vinegar and de-glaze the pan, making sure to use a wooden (or silicone) spoon to scrape up the burnt bits. Bring to a boil then reduce the heat to a simmer.
7. Whisk in the 2 tablespoons of mustard and maple syrup.
8. Pour sauce over the roast and cut and serve.

** My roast needed a quick sear (I sliced it before pouring the sauce on it, since I was skeptical about it being cooked in the thick parts). I sliced it and the pieces that needed a sear I put in the skillet with the sauce and let cook for 1-2 minutes making sure it was thoroughly cooked. The rest I coated in sauce and served!

20-Minute Chili

Grocery shopping used to be something I enjoyed. I found it somewhat peaceful and would always find new things and try and build them into my recipes. The reason it was peaceful was because I would shop at Shaws, which was quieter and less chaotic than my local Market Basket. Shaws is also much more expensive. I always said I would pay the extra price to not have to deal with absolute disaster that Market Basket always was.

Then, my town got a super Market Basket, which is the size of Shaws and finally had better food, especially better produce than the old Market Basket. It was built in a new plaza in town, where the planner clearly did not thoroughly think through the plans for parking. I've been there three times, and the store hasn't been so bad. It's busy, but it's a bigger store so people aren't always so crammed together.

Today (and I know..I went shopping on a Sunday afternoon), it was super busy. Not only was there tons of people, but they had employees stocking shelves in every row with giant carts that take up most of the space. They had almost nothing left in their meat section and almost no fresh herbs.

Today, I needed fresh herbs. I almost never buy fresh herbs, but today I needed basil, cilantro and parsley. I finally found cilantro, but in a gigantic bunch that will never get used up. My chili for tonight was supposed to have ground turkey, but they ran out. I ended up buying 93% lean ground beef (which of course cost more).

Once I got everything I needed, I kept telling myself that maybe I should go back to Shaws where it was quieter and grocery shopping didn't make me want to tear my hair out. But then when I saw the total cost of my trip, I remembered why I'm sticking to Market Basket...I spent $40-$50 less than I would have at Shaws.

Ok, end rant.

20-Minute Chili
adapted from Not Enough Cinnamon

1 lb. ground beef (or ground turkey, which is what I wanted to use)
1 large onion, diced
2 cloves garlic, minced
olive oil for cooking
1 (14.5 oz) can corn kernels
1 (14.5 oz) can black beans, rinsed and drained
1 (14.5 oz) diced tomatoes
2 tbsp. tomato paste
salt and pepper
pinch of red pepper flakes
1 tsp. chipotle seasoning (or any mexican style season you want)
shredded cheddar cheese (optional)
sour cream (optional)

1. Heat skillet over medium heat.
2. Add oil, garlic and onions and saute 3 minutes.
3. Add beef or turkey and break into pieces. Brown the meat for about 5 minutes.
4. Add the tomatoes, corn, beans, and tomato paste. Stir. Add in the red pepper, salt and pepper and chipotle seasoning.
5. Cover and cook for 10-15 minutes, stirring occasionally.
6. Top with shredded cheese and sour cream if desired.

I forgot to take a picture while I was cooking. I only remembered to once the leftovers were packed into tupperware, so I apologize in advance for the terrible picture below.

Sweet and Sour Scallop Stir Fry

I can't believe I haven't posted about my Christmas bounty yet.

For starters, my big gift this year from my parents was a new pots and pans set. I have entered the world of stainless steel my friends! I got a Cuisinart set that cooks beautifully!!!

I also got a boatload of cupcake supplies, such as a carrier, a corer, liners, sprinkles, an individual cupcake holder, treat bags and a giant cupcake pan. My mom also got me an apron with cupcakes on it, a customized shirt that says "Crocker's Gourmet Creations" and she got Dan a shirt that says "Real Men Eat Cupcakes". I think she's trying to tell me that she fully supports me quitting my job to become a full time baker.

I also got an immersion blender. I think for kitchen stuff that covers it.

I got a bunch of smaller great stuff from my family, a beautiful tanzanite and emerald necklace from Dan, and the big surprise gift...

Dan made me an entertainment stand and DVD shelf. It's a beautiful oak set that finally makes our apartment more like a home and less of a dorm room (which it did before with our old TV stand and wire DVD racks that I had in my college dorm room).

All in all, it was a great Christmas.

Now that the new year has started and I have new cookware, my resolution is to make at least 3 fully homemade meals a week. I think for the last almost 2 months Dan and I have subsisted on eating out and eating frozen crap that we kept in the freezer. Our schedule is a little more settled now with Dan having a consistent work schedule at night and me not coaching at the moment. I finally have time to spend in the kitchen and no excuse not to.

So, onto tonight's recipe. I'm trying to plan healthier meals for myself. Step one is no more Dunkin Donuts in the morning. I got a whole bunch of K-cups from Amazon over the winter break and grabbed some easy breakfast items at the store today, so I won't be getting coffee and flat bread sandwiches in the morning. Step two is planning better snacks and lunches, which isn't hard. Whatever I have at work is what I have to eat, so if I bring healthy lunches and snacks that's what I have. The last step is cooking healthier dinners and mainly watching my portion control (probably my biggest downfall). With healthier food during the day and portion control, that's a great start to getting back into a healthier lifestyle.

Saturdays for Dan and I are crazy usually and I don't cook, so I gave myself a free day. I can eat what I want (in moderation), but beat myself up over calories, fat, etc. I tend to go out to eat on Saturdays with friends while Dan is working.

I started my healthy dinners with tonight's meal. Not the healthiest, but better than anything I've eaten in about a month. I'm not trying to focus on low-cal, low-carb, low-fat or anything like that. I'm just trying to make sure I have veggies, proteins and the right portion. A stir-fry is a great way to get in veggies. I did serve it over some noodles (I really really suck at giving up carbs), but it's in the right direction.

Sweet and Sour Scallop Stir Fry
from me and the sauce is from All-Recipes

For the sauce:
1/2 cup sugar
1/4 cup white vinegar
1/2 cup water
3 tbsp. soy sauce
2 tsp. ketchup
1 tbsp and 1.5 tsp. cornstarch

For the stir-fry:
1 orange pepper cut into chunks
1 yellow pepper cut into chunks
handful of snow peas
1 small package button mushrooms cut in half
1 clove garlic, sliced
1/2 lb. sea scallops, tough muscle cut off, and cut in half
fresh noodles (any oriental noodles will do!)

1. Mix all of the sauce ingredients together in a small bowl and set aside.
2. Heat a skillet or wok over high heat and add oil. (For stainless steel pans like I have, just over medium heat will do). Add 2 tbsp canola oil and swirl the pan to coat.
3. Add in the veggies and garlic and stir to coat with oil. Fry, stirring frequently, until veggies soften a bit but are still tender.
4. As veggies cook, prepare noodles according to package.
5. Add the sauce to the veggies and stir. Bring to a slight boil so sauce can thicken.
6. Add scallops, stirring frequently, and cook for 3 minutes until scallops are just cooked through. (They can get tough if you overcook them).
7. Add drained noodles and toss to coat.
8. Serve.

You can add any veggies or protein you want. I was going to use shrimp, but the fresh scallops just looked too good today. The sauce is perfect. I've tried so many homemade stir fry sauces that end up being too salty or too thin. This one thickens up perfectly and has the perfect sweet and sour flavor.

Check out that beautiful pan....

One-Minute Chocolate Chip Cookie

I've had about 12 days of vacation, and my one goal was to bake.

I didn't.

Until tonight.

All because of Pinterest, which has inspired me while completely brainwashing me and taking up all of my free time.

Seriously though. I stumbled across this while I was trolling around Pinterest. Check this link out, it has a whole bunch of single-serve microwave desserts.

One-Minute Chocolate Chip Cookie

1 tbsp butter, melted
1 tbsp sugar
1 tbsp brown sugar
3 drops of vanilla
1 egg yolk
pinch of salt
1/4 cup flour
2 tbsp chocolate chips

In a small bowl combine the butter, sugars and vanilla.
Add the yolk and salt and mix.
Add in the flour and chocolate chips.
Transfer to a ramekin or coffee mug and microwave for one minute.

Pumpkin Cheesecake

My cousin Billy, who is in the Army, is currently stationed in Hawaii. He was able to come home for Christmas. He arrived yesterday for a 2-week stay! He told us that Thanksgiving is his favorite, and he was sad to have missed Thanksgiving and his birthday, so we held our second Thanksgiving last night for his arrival home.

I, of course, had to make cheesy potatoes, by popular (and menacing) demand of my family. I was also asked to make a cheesecake. I haven't made a cheesecake since I made my Chocolate Strawberry Cheesecake back in April. I was actually surprised that it has been that long, since I love making cheesecakes. I did get a little lazy with this one though. I was all set to set it in the water bath to prevent it from cracking, but at the last minute I decided I'd just bake it and if it had cracks then it had cracks. I reasoned with myself that it would look very homemade that way.

Turns out, the cracks did bother me. Especially since this cheesecake is only covered with a chocolate drizzled, and not topped with something to cover the cracks. Oh well. It was delicious either way.

Pumpkin Cheesecake with Double Chocolate Drizzle
adapted from Cooking Classy

For the crust:
1 and 3/4 cups graham cracker crumbs
1/3 cup packed light brown sugar
6 tbsp. butter, melted

For the cheesecake:
3 (8oz) packages cream cheese, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
3 tbsp. flour
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp. ginger
1 and 1/2 cups pumpkin puree
1 and 1/2 tsp vanilla
2 large eggs
3 large egg yolks

For the chocolate drizzle:
1 bar Ghirardelli white chocolate baking chocolate
1 bar Ghirardelli milk chocolate baking chocolate
(you can use any brand of melting chocolate, they just happened to be on sale)

To make the crust:
1. Preheat oven to 350.
2. Combine graham cracker crumbs and brown sugar in a food processor and pulse until mixed. Add in the melted butter and mix until combined.
3. Press into a springform pan, covering the bottom and up the sides, about an inch from the top.
4. Bake for 8-9 minutes until golden and let cool.

To make the cheesecake filling:
1. Lower oven temp to 325.
2. In the bowl of a stand mixer, combined the cream cheese, brown sugar and granulated sugar until combined and smooth.
3. Add the flour, cinnamon, nutmeg and ginger and mix.
4. Add in the pumpkin and vanilla and mix on low speed until combined.
5. Add the whole eggs, one at a time, until combined. Scrape down the sides if needed.
6. Add in the egg yolks and mix just until combined.
7. Pour on top of the cooked and cooled crust.
8. Bake over a water bath (see note) for 1 hour. Turn off the oven and let it sit in the oven for an additional 30 minutes (don't open the door and peek at it!).
9. Remove from oven. Let cool a bit, then cover and chill for at least 5 hours in the refrigerator.

To top the cheesecake:
1. Melt the white chocolate and milk chocolate in two small separate bowls. I microwaved mine in 30 second increments until melted and smooth.
2. Place each chocolate into a small ziplock bag and seal, making sure there is no air trapped in. Cut off a tiny tip of a bottom corner of each bag and use them to pipe to chocolate over the cheesecake.

** Waterbath note.
If you want to prevent cracks when making a cheesecake, most people will use a waterbath. Here is how I do mine.
1. Wrap your srpingform pan in foil so that it covers the bottom and comes up the sides, making sure no water could get into the bottom of the pan.
2. Place your wrapped cheesecake into a roasting pan or a pan that is deep enough to hold an inch or two of water and big enough to sit the springform pan in.
3. Pour warm/hot water into the roasting pan.
4. Put the whole contraption into the oven and bake according to directions.

I've seen people do it several ways, including this way, but I've also seen people heat the water bath while the oven is preheating, and then bake the cheesecake on a rack above the water bath. A little less prep for this way I guess. I've never tried it. I will have to experiment sometime.

Triple Layer Delight

Two Yankee Swap parties in one day is pretty draining. The first one is an annual ladies Yankee swap we have every year. This year 56 women participated. Yes, 56. It takes about two hours to go through everyone. I was going to make a trifle, but then happened to stumble upon a recipe that looked good on Pinterest. For the night swap party, I made my shepherd's pie, but mixed the gravy in with the meat before baking it. Everyone loved it, but I think it's better with the gravy on top, it didn't have as strong a taste when mixed in with the meat. Yesterday was a good day for cooking, and a good day for a midday nap, which I fully took advantage of.

I just finished making my shrimp and corn chowder for dinner tonight. I really should re-post the recipe sometime. The one I originally posted (follow that link!), is for one that I made with chicken and shrimp, and only made a quick reference to adding in the shrimp. I've modified and adapted this recipe a few times, between the veggies I've used, the spices I've used, and today I swapped out the veggie broth for chicken broth. Not to experiment, but because I forgot to buy veggie broth. I think it came out pretty good. It adds another bit of flavor that veggie broth tends to leave out. I find veggie broth to be pretty bland most of the time.

Before you attempt to make today's featured recipe, make sure you pay attention to the size package of pudding you need. I point that out because I didn't pay attention. I had planned on making two of these dishes, but then realized I bought the smaller packages. Luckily my mum came to the rescue with extra pudding, but then as I kept re-reading the recipe, I realized I was going to need the double batch ingredients for one batch. So annoying! Hence me making a shepherd's pie this weekend also. I used a 9 x 13 dish, so the recipe that follows is the recipe I used. I even think that more is needed, the layers were somewhat thin. If you want thicker layers of pudding, double what I used, other than the cheesecake layer, I already doubled that. The original recipe calls this chocolate delight, but it's a layer of cheesecake filling, vanilla pudding, chocolate pudding and cool whip. The chocolate is only one-third of the dish. So, I took upon myself to rename it.

Triple Layer Delight
Adapted from Little B Cooks

For the crust:
1.5 cups graham cracker crumbs
4 tbsp. sugar
1/2 cup flour
1/2 cup butter, melted

For the layers:
1 (3.4 oz) package instant vanilla pudding
1 (3.4 oz) package instant chocolate pudding
4 cups of milk for making the pudding
2 (8 oz) packages cream cheese, softened
2 cups powdered sugar
2 packages of cool whip (you will need 2 cups for the cheesecake and 1 pkg for the top)

1. Preheat oven to 350.
2. Mix graham cracker crumbs, sugar, flour and butter together until combined (to really mix them well, throw everything into a food processor) and press into the bottom of a greased 9 x 13" glass baking dish. Bake for 20 minutes and let cool.
3. Prepare the puddings according to the package directions and keep in the fridge until ready to use.
4. Once the crust is completely cooled, prepare the cheesecake filling.
5. In the bowl of a stand mixer, combine the cream cheese and powdered sugar until combined and smooth on medium speed. Add in the cool whip on low speed and mix until combined.
6. To assemble, spread the cheesecake over the graham cracker crust. Then, spread the vanilla pudding over the cheesecake. Next, spread the chocolate pudding on top. Last, layer 1 package of cool whip on top. I also topped mine with crushed candy canes

** Remember, for thicker layers, double the pudding recipes, not the cheesecake recipe!

I forgot to take a picture when it was finished and pretty. Here's a low-quality picture of it half eaten with the candy canes melting into the cool whip...lovely, I know.