Archive for the ‘pure unadulterated awesomeness’ Category

I’M BACK!!!!!!!!!!! I suck at blogging, sorry guys. Please forgive me? I’ll attempt to make up for my lack of blogging (for YEARS btw) by offering this amazing cookie recipe. First thing’s first — what the FFFFFFFFFF is paleo?

The paleo dietary lifestyle is something I’ve been following since last summer. I only got somewhat serious about it last fall and have since been cooking up a paleo storm. It’s pretty simple to follow: NO grains, legumes, dairy, sugars or anything processed. LOTS of meat and veggies. Basically think of what our primal ancestors had to eat — that’s what I (try to) eat. Benefits are plentiful! Better digestion, better skin, better sleep, increased energy, improved awareness of body, mind, and food in general.. All in all, it’s something I really believe in (since I’ve seen the results firsthand) and I encourage everyone to give it a shot. Do some googling if you want more information since I’m not very articulate or anything.. I just expect you to trust me when I say it’s good. YOU GUYS JUST TRUST ME! It’s not necessarily a weight-loss sort of diet (although you will lose weight), it’s really more of a lifestyle. I’m a cheeseball (cheeseballs aren’t paleo btw).

Now you may be wondering.. did cavemen eat cookies? No. They did not. But bear with me*, after you’ve made these cookies, you’ll believe that they wish they had.

  • 2 cups of almond flour
  • 1/2 tsp of salt
  • 1-2 tbsp of pumpkin spice
  • 1/2 cup of pumpkin puree
  • 1 banana, mashed
  • 1/4-1/2 cup of maple syrup
  • 1-2 tbsp of vanilla extract
  • 1/3 cup of coconut oil (this stuff is hard when you buy it.. run it under some hot water until it’s liquified and then measure it out)
  • Cinnamon and nutmeg to taste
  • A few handfuls of dark chocolate chips (I used milk chocolate.. whoops, not paleo!) or carob chips
  • Some chopped walnuts wouldn’t be so bad either

Mix it all up and bake at 330 ON THE TOP RACK uncovered until the tops are hardened. Cover with foil and then bake for an additional 15ish minutes. They’ll come out moist and chewy.. oh my god amazing. And because there are no eggs in this cookie dough, you can eat it raw!

* so I just googled “bear with me or bare with me” because I wasn’t sure which was correct but apparently “bear with me” is correct because you’re asking someone to have patience with you, whereas “bare with me” is asking someone to get naked with you! #themoreyouknow


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I hosted Thanksgiving this year, for the first time ever.  I was pretty excited because I have been wanting to try making cheesy pumpkin dip for at least two years, but it’s not really something you can make and bring to someone else’s place.  This dip is pretty simple, but it is so ingenious (not to mention tasty) that everyone will be chattering about it all afternoon.

What you need:

  • A sugar pumpkin (or two, we had 9 people, double the following for two pumpkins)
  • Bread, any kind really, about 4 slices
  • Garlic, minced
  • Italian seasoning, just a pinch or two
  • Nutmeg, about a teaspoon
  • 1/3 cup heavy cream
  • 6 ounces cheese: I used cheddar cubes and grated romano
  • 1/4 cup breadcrumbs
  • Salt & pepper
  • crackers, crostini, etc for serving

What to do:

  1. Preheat oven to 350.
  2. Cut the top off the pumpkin and keep it.  Scoop out the seeds, but no need to worry about all the stringies as long as the seeds are gone.
  3. Cube bread and cheese.
  4. In a large bowl, mix the following together: bread, cheese, spices. garlic, breadcrumbs, basically everything but the cream.
  5. Add mixture into the pumpkin, and really pack it in as much as you can.
  6. Add heavy cream to pumpkin, put top back on pumpkin (I secured mine with toothpicks).
  7. Place pumpkin in a dutch oven, or pyrex dish that you don’t mind serving it in and bake for 60 – 90 minutes.
  8. After it’s done, stir up the dip, and scrape the inside of the pumpkin to get the pumpkin meat off.  Stir again, then serve!

Hope everyone had a great holiday!  Here are some more pictures of some of the other stuff I served.

Creamed corn w/ parmesan

Simple salad with home made croutons

Garlic red mashed potatoes

Green beans sauteed in bacon fat, topped with parmesan and bacon bits

honey glazed carrots


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If you didn’t already realize I love garlic, then you may not be a very good reader.  So here is my newest obsession to use up the huge bag of garlic I always buy at Costco.  The uses are probably endless, so let me know if you come up with any gems!

What you need:

  • 1 cup of butter, softened
  • 1 or 2 tablespoons of garlic
  • 1/4 cup parmesan cheese
  • 3/4 tablespoon salt
  • 2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Hungarian paprika

What to do:

  1. Put everything in a bowl and mix it together.  That’s it.  I used my kitchenaid stand mixer, which worked beautifully.  

What you can do with the garlic butter:

  • Make garlic bread: spread butter on top of french bread and bake for 10 minutes

    Before baking

  • Add some acid and use as a marinade
  • Spread on top of fish before baking (deliiiiiicious)
  • Put a few dollops on top of veggies before sauteing, roasting or steaming
  • Add some to rice before cooking
  • Eat it with a spoon, hah, kidding!

Here is the finished product of garlic butter tilapia and garlic butter roasted veggies

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Soooooo… I made a whole feast for Christmas, for the first time ever.  It was expensive, a lot of work, but totally delicious and worth it.

The prime rib I went to 4 stores to get

I swear to god this was the last prime rib in San Diego.  Apparently it was amazing ( I don’t eat beef).

Fried turkey wangs!

Creamed corn

The best part of this recipe is the real whipping cream!

Roasted brussell sprouts, onions & garlic with BACON

Everyone RAVED about this.  It was my first time making, and eating b-sprouts, as I like to call them.  I just roasted everything with a coating of olive oil, salt and pepper and chopped bacon.

The infamous holiday potatoes

These are called Holiday Potatoes, because they are so fattening and decadent, that you can only have them on holidays, unless you want to be on The Biggest Loser soon.  Got to use the new Cuisinart food processor to shred the potatoes and cheese!

homemade bleu cheese and chive biscuits

We also had tamales, salad, and lots of booze.  Oh and our very own Santa Claws:


Hope you all had a great holiday season!

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I love bacon and I love pancakes on the rare occasion that I am craving them.  I was inspired by a picture someone sent me of someone making pancakes with bacon in them.  The rest is self-explanatory.

First speciman

pretty simple, really...

happy face?

butter face


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Oh sweet heavens, this was uh-maze-zing!  You might think it sounds gross, but you, my friend, are mistaken.  Sweet and Savory, FOR THE WIN.  I have been wanting to make these for months, and I am so glad I finally did.

I originally got the idea from the Bacon Today blog: http://bacontoday.com/bacon-cinnamon-rolls-o/

So it was pretty simple.  Bought bacon, the pop out cinnamon rolls.  My cohort and I decided it would be best to cook the bacon just a little bit in the skillet first to make sure it would be nice and crispy.

just cooke the bacon a little bit first

just cook the bacon a little bit first

Then we discovered that the cinnamon rolls were already pre-rolled…so basically they looked like a pilsbury biscuit :/

I decided to just go for it and wrap some bacon around one of the rolls, before the sous chef came up with the great idea to just cut the the rolls ourselves.  This was easy and done with kitchen shears.


Here you can see the one I wrapped in bacon, the first successful cinnamon roll, and the cut and uncut versions.  After getting all the rolls assembled, we popped them into the oven, according to the directions for the rolls.  I believe it was 425 for about 15 minutes.

ready for the oven!

ready for the oven!

Once they were out of the oven, you just add the icing and you are good to go!

If you don’t think this is the best cinnamon roll ever, I will fight you.  That’s no lie.

finished product!

finished product!

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