Tales from a 20-Something's Kitchen.

One girl's mission to take on Pinterest. And win. And eat some great food in the process.

Archive for the month “March, 2014”

Chocolate Chip Cookie Dough Cheesecake Bars


This was interesting. It sounded so good, but it never really came out exactly right. Partially my fault.

The graham cracker crust should have been the easiest part. I did everything right, but for some reason, the crust never really set, creating this lovely mess:


And also, the crust falls off of the bars a little bit.

For the cookie dough, we ran out of brown sugar, and I still needed 1/4 of a cup, so I did white sugar instead. And the recipe said it’s supposed to be drier, and crumble, it didn’t do that.

For the cheesecake, I didn’t have quite enough cream cheese, but eh whatever.

So, this is supposed to be layered. But when I tried to spread out the cookie dough, it started mixing with the cheesecake layer. So, I said fuck it and swirled the two layers, producing the finished product

All in all, I would maybe give this one a go again, maybe find a different version of it? If you’ve tried it, let me know what you think!




Avocado, Cream Cheese, and Salsa Stuffed Puff Pastries

I’ve never used puff pastry before, so this was an experiment. I also didn’t know if those particular things (avocado, cream cheese, and salsa) would taste good together. But I decided, eh, fuck it let’s do this.

So. everything was going well, until I was informed that our rolling pin had broke. I had to improvise.

It worked well enough.

So. I did one of two things wrong. I either rolled the pastry out too big or I didn’t put enough filling in the middle. I’m leaning more towards the second one. But one of those reasons is why there is so much excess pastry around the filling (you can see it in the first picture). Something my mom suggested was maybe putting a smaller square of pastry in a muffin tin and do it that way? Which I think could actually work.

As for the three things tasting good together? They totally do.

But I think if I make them the muffin tin way, they could make cute little hors d’oeuvres or something. (and yeah I totally looked up how to spell that.)



Spinach and Artichoke Baked Pasta


Spin Dip is one of my absolute favorite appetizers. So of course I would want to turn it into a pasta dish. And this recipe is so. good. It’s also fairly simple, nothing too crazy.

What was great about this was that it was good even before I baked it. I ate some of the pasta right out of the pot and I could’ve just done that. Baking it with the extra cheese on top just makes it that much better. Speaking of extra cheese…you’re supposed to put 1/2 a cup on top…I did that plus another cup. Oops.

Anyway, this is delicious, make it if you have the chance.



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