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 tag “food”

Crock Pot Cheesecake

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I won’t lie, I made this mostly for the “the fuck? You can do that?” factor.

And yes, indeed you can. If you have patience. And maybe a smaller pan.

The trick to the whole thing is a pan that fits INSIDE of your crock pot, and then creating a double boiler from that. The smallest I had was an almost fit, so I decided to just go for it.

This made the actual cooking process longer, like a solid hour longer. The instructions are to cook “until the center of the cheesecake is no longer watery when you stick a thin knife into the center of it.”.

It all seemed watery, but my roommate said it was fine, so I moved onto the part where you leave it in a turned off crock pot for an hour. This was where I forgot it was in there because my roommates and I were too busy trying to film an episode of our webseries (That’s a whole other thing entirely).

Then when I remembered it was in there, I took it out, and put it in the fridge where it’s supposed to set for an hour.

I fell asleep.

The next day I had work and rehearsal so I didn’t even get the chance to try it until almost a full 24 hours later.

And the verdict?

It’s not bad! Not the best cheesecake I’ve ever had, but it was definitely cheesecake. And it was definitely made in a crock pot.

Recipe: https://crockpotladies.com/recipe/crockpot-cheesecake/

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Olive Oil, Garlic, Chives, and Romano Cheese Mashed Potatoes

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I’m sure I’ve mentioned this a few times, but I am quite a big fan of mashed potatoes. Like, I have a process to make a quick bowl out of 2-3 potatoes in the microwave. But these sounded fancy so I figured why not?

Two things about the ingredients. It says 2 lbs of potatoes/3 large potatoes. I had a 5lb bag in my pantry, and I ended up using 4 medium potatoes and 1 small one, I think my estimation skills ended up being right. Also, I didn’t know that romano cheese smelled? The taste was basically a very sharp parmesan, but my roommate was like “that cheese smells like vomit.” So, off to a good start. I also spent 10 minutes grating a block of romano because the block was cheaper than the pre-shredded.

The recipe itself is a standard mashed potato recipe, I had them done in about 20-25 minutes. I had freeze dried chives, so I did 1 tbsp instead of 2.

And they were really quite good! But I’m not going to lie, about 2.5 seconds after taking this picture, I added butter and sour cream to them. Because why the hell not.

Lastly, it says this serves 3-4 people. Lol I ate the whole thing by myself.

Recipe: https://goddessofscrumptiousness.tumblr.com/post/13544053231/olive-oil-garlic-chives-and-romano-cheese-mashed#disqus_thread

Crab Hushpuppies

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Guys, not going to lie. I’m pretty damn proud of these.

It was definitely an adventure, but they turned out pretty good! My roommate loved them.

The crabmeat at the store only came in 6 oz cans, and there are 8oz in a cup (the recipe requirement) So I just got two cans and said screw it, there will just be a lot of crab.

And honestly? I wouldn’t have hated more. I’m also a pretty big fan of shellfish.

Also, had an accomplishment with frying. It didn’t go terribly and I didn’t burn myself!

Overall, these are probably fattening as hell, but at least they’re tasty!

Recipe: http://www.pauladeen.com/crab-hushpuppies

Pepperoni Pizza Quesadillas

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I’ll be honest, this is the laziest I’ve probably ever been with a recipe. I read it once, said “cool” and just went from there.

Firstly, I had 6 tortillas, so I grabbed some more at the store, got back, realized I bought burrito size instead of regular fajita size. So, I decided I was only making 6 quesadillas.

Then, I didn’t fry the pepperoni. I didn’t understand the point of that, so I just skipped that step.

Everything else, I did as the recipe suggested.

Until the cooking time.

I put the first one in on medium heat for 3 minutes. (The recipe says 3-5). When I went to flip it, it was burnt to a fucking crisp. Completely unsalvageable. So I unfortunately had to toss that one out.

I cooked the remaining quesadillas on low heat for about 2-3 minutes, which seemed to do the trick. So, that’s my recommendation for that.

Once they were done, they weren’t too bad. A good idea for a quick dinner.

Recipe: https://www.snixykitchen.com/2012/04/20/pepperoni-pizza-quesadillas/

Frozen Strawberries and Cream

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So, this was an interesting recipe. Now that I’ve made it and everything, I still don’t quite know how to describe it? Maybe like one of those strawberry crunch ice cream bars we had has kids? But a little lighter than that.

It even started with making the crust/topping. It was a pretty basic pie crust recipe, but the recipe kept describing it as “crumbs” Mine was most definitely not crumbly. It stuck together. Then they came out harder/baked. And then the recipe said to press them in. Which would have been easier if I hadn’t of baked it? It was a all a tad confusing.

Making the filling on the inside was a little more successful. It was really light, (almost a little too light, I would have liked a little bit more flavor to it.)

So, I put it in the freezer, for which the recipe says to do for a minimum of 3 hours. I literally forgot about it.

I was sitting on the couch watching Game of Thrones (I know I’m only on Season 3) probably 4 and a half hours later and my roommate was like “is that cake thing done yet?” To which I ran to grab it.

I think I over-froze it. The strawberries were like little popsicles inside the cream center, like a minefield of coldness. The consistency of everything else was pretty good.

I put it in the fridge after the fact. I’m hoping that will thaw the strawberries out a bit.

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Overall, a little bit too much effort for something that was just fine tasting.

Recipe: http://www.pipandebby.com/pip-ebby/2012/4/17/frozen-strawberries-and-cream-dessert.html

Caramel Cheesecake Dip

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Pictured in the background: Great British Bake Off.

Not pictured: Half the bottle of wine I drank.

Anyway. The original blogger wasn’t kidding when she said three ingredients, three minutes.

It was more like 5 for me, but still. This was ridiculously easy. For graham cracker crumbs, I’m using a crust from now on. It makes a decent amount and I didn’t even do the “put in a bag and smash” trick. I just took my pastry cutter and smashed it all in the foil pan the crust came in.

The recipe said just to put the crumbs on the side, but I made a small layer on top as well because why not?

This isn’t a mind blowing recipe by any means, but it would definitely work in a pinch.

Recipe: https://www.cookingclassy.com/caramel-cheesecake-apple-dip-3-ingredient-3-minute-recipe/

Cheesy Potato Fries

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So, I know I’ve made cheese fries before, but those were supposed to be healthy (even though I didn’t make them that way), and these were a different recipe sooooo…

Anyway, these were pretty straightforward. Cut the potatoes, bake them, put the stuff on them.

I liked the sour cream/ranch/milk mix, it was pretty good! I didn’t put the sour cream mixture on the bottom of the fries though because I didn’t quite get why to do that. I just heaped it all on top. I also skipped out on the bacon bits as a topping because it’s not real bacon.

The only thing that was a disappointment was that the fries completely stuck to the foil they were baked on, which I was surprised about.

But other than that, these turned out great!

Recipe: http://yummy-recipezz.blogspot.com/2012/10/cheesy-potato-fries.html

Strawberry Glazed Doughnuts

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So, I’ve been seeing doughnut recipes on Pinterest for awhile now, and I’ve always passed them up because I didn’t have doughnut pans. Recently, I said fuck it and ordered some doughnut pans off of Amazon, and said lets make some doughnuts. Plus these are baked so their healthy(ish/er)

The first step with these guys is making a puree out of strawberries and strawberry jam. As we all know, I don’t own anything to do this. (one day….). Turns out you can make a puree with a hand mixer, a vegetable cutter, and some patience. So. I was pretty proud of myself for that.

Making the dough was easy enough. When combining the ingredients, you don’t want it too dry or too runny. That was the tricky part. I stopped adding the puree, worried it would be too much and there’s no going back. Ultimately, I could have added a bit more, but they still turned out pretty good.

The recipe then recommends piping the batter into the pan. But it was batter instead of frosting, so it was really difficult to pipe. So I just spooned it in and wiped off the center part. I assumed the dough would rise, so I only filled the molds about 3/4 full. I definitely could have filled them all the way to the top. But that’s something to know for next time!

The glaze part of the recipe makes way too much, I would half it. Or double the amount of doughnuts. I got 12 out of this recipe.

I had a movie night last night and people loved them! So I’ll definitely be making these again.

Recipe:

http://www.maryquitecontrarybakes.com/2011/05/strawberry-glazed-doughnuts.html

Summer Potato Salad

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So the roommates and I had a family dinner on Sunday night, and this was my contribution! It was a big hit.

It is a little bit more “mashed” than I think potato salad is meant to be, but it still tasted really good. I think it’s because I cubed the potatoes really small. But, I was really proud of myself, I was able to multitask the boiling of the potatoes, boiling of the eggs, and making the sauce stuff. Boom.

The recipe says to refrigerate at least two hours. We did two and a half and I still would have liked it to be a little colder.

My recommendation? Make this the day before something and refrigerate it overnight. Also, this served 4-6 peopleish. So if you’re going to an event, double it.

But overall, this is a great recipe for your next barbecue!

Recipe: http://trickschefs.com/showthread.php?tid=1385

Shrimp Linguine

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So, the first thing I have to say: Why is shrimp so fucking expensive? Seriously, I could buy two lobster tails cheaper than a pound of shrimp. Woof.

So, the recipe calls for 1.5 lbs of shrimp.  So, because I’m a cheap 20 something, I only bought a pound. Oh well.

Overall, this is a pretty solid recipe. The sauce is easy enough to make, but I would double it, or only use half the box of pasta. There wasn’t quite enough for me to fully cover all the pasta. Admittedly, this may be a personal preference, but that’s my suggestion.

So, even though the shrimp is expensive, I would definitely make this again, maybe for a special occasion!

Recipe: http://trickschefs.com/showthread.php?tid=964

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