baked goodies and moroccon chicken goodness.

this week i realized how much food is apart of my life, and my passion for baking, cooking (and eating). i knew i always enjoyed doing it, but something really hit me this week, where i realized that this is what i love doing. i made use of the several times this week, and thought i was about to break my hand mixer (seeing that it’s my mom’s which she had since her wedding. 30 years old!) it’s probably time to invest in a good mixer, preferably the god of all mixers:

Someday :) Anyways. Here’s what went down in the kitchen this past week: better-than-brownies chocolate cookies. i found the recipe off on The Brown Eyed Baker’s blog, and they looked sooo good and chocolately and fudgey delicious that i had to try them. i did enjoy them, but they were a little too rich for my taste, since it was made with bittersweet and semi-sweet chocolate, the chocolate flavor was intense. if i were to make them again, i would substitute some of the bittersweet chocolate with milk, just to lighten it up. but i do enjoy my share of dark chocolate every now and then :)

Better-than-Brownies Chocolate Cookies, recipe here

drench it in a glass of milk and it’s even better! milk is required to eat this cookies, they are far too rich to eat without!

next up: bread baking 101. I have Tosca Reno’s Eat Clean Diet Cookbook, which has a bunch of yummy looking healthy recipes, and the one I chose this week was just a simple Whole Wheat Bread. It turned out pretty decent, soft, whole wheaty, bready. I had a slice with nutella and oh my, nutella makes everything so freakin good.


serve atop with some fruit preserves, nutella, butter, peanut butter, or even make a turkey or vegetable sandwich with it. the good thing about it, its versatile.

then we have my first ever cheesecake, made specifically for National Cheesecake day which was yesterday, but I didn’t really get to enjoy it until today because I wanted to let it chill overnight, and I started baking it pretty late. instead of a simple new york cheesecake, I opted for something more, but not too crazy: banana cream cheesecake. i was going through my bookmark of blogs, searching each for the perfect cheesecake recipe when i found it. it was so simple, yet so good. who doesn’t love banana cream pie? and then cheesecake! well honestly, i’m not a hugeee cheesecake fan, but i do enjoy it every once in a while. my favorite being tony’s mother’s cheesecake, which is just so soft and cheesecakey goodness. yum! topped with strawberry preserves oooh yeah. well anyways, i attempted to bake my first cheesecake, this is where i thought my hand mixer was going to give out. it was overheating and it’s not as powerful as one would hope to blend together 4 boxes of cream cheese. yikes. but it definitely turned out good for being my first cheesecake. i know that in the future when i have made many more cheesecakes, they will just get better :)

unfortunately i didn’t have a springform pan to make the cheesecake with, and i didn’t want to purchase pie pans, so i just used a 9inch cake pan, which turned out to work just fine. i didn’t want to over fill the pan, and so i ended up having leftover crust pieces [made of nilla wafers! so good] and a good amount of extra batter. so i filled out 8 cupcake slots, and made cheesecake cupcakes too!

Banana Cream Cheesecake. recipe here


this picture does no justice to how it tastes.


how cute! topped with a nilla wafer and whipped cream, deelish!

lastly, is a recipe from August’s edition of the Rachael Ray magazine. there are a bunch of recipes in this issue that i want to try, but seeing that i had almost all of the ingredients for this dish was perfect. it’s a Moroccan Skillet Chicken with Pine Nut Couscous. and yes it tastes as good as it sounds:

i just love couscous. with pine nuts especially! the two just pair together perfectly, and it goes so well with this moroccan dish. it uses so many flavorful spices; sweet paprika, turmeric, coriander, cumin, and cinnamon! yum! and anything that adds green olives is okay in my book. and the lemon slices and lemon juice add a citrus-like and almost refreshing taste to it. i would definitely make it again in the future, especially since all you really need is the spices and you are set!

i don’t know if i am going to cook anything up today, but i’m probably going to take a pause from baking, seeing that my refrigerator is getting full!

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  1. So glad you enjoyed the chocolate cookies, and I like your idea of adding some milk chocolate to lighten them up for those that think they may be too rich. The rest of your food looks incredible – love that cheesecake!

    • Natalie
    • August 17th, 2009

    whyyyy does that look so good? You are a pro with the cooking.

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