Happy Belated Birthday Sarah!: Inception Pops (Pie-Cake-Ice-Cream Pops)

OKAY! These are Inception Pie-Cake-Ice-Cream-Pops! That is, pumpkin pie, within german chocolate cake, within cookie dough ice cream. They are a dream, within a dream, within a dream. 

Get it? 

They were not supposed to be what I posted on today. At all. That was supposed to be cupcakes. For Sarah's birthday. Not an homage to Inception. Clearly, this is not what happened. Let's start from the beginning. 

So, for those of you who live in DC, you listen to the KANE show.

If you don't, I judge you. It's on 99.5 FM in the mornings and makes my work drive cheerful. It's on iheartradio too if you guys who don't live in the area want to listen with the cool kids. 

Anyway. So for those of you who listened today, you know that besides the usual news and general shenanigans the KANE show team discusses, it was a bit of a celebration. Or at least, it was mentioned with many positive comments and cheers every few moments. 

It was Sarah's birthday.

Now, I may not KNOW Sara but, I had really wanted to make her some cupcakes for her birthday. That had been the goal of today on top of some other plans and agendas. I guess it may not make sense to some people, making cupcakes in honor of a stranger... but these guys are so much more than that. I suppose no public figures are really strangers but, Sammy, Sarah, and Kane really do make my morning drives better. I am more awake listening to their fun and energy. Or at least, happier to be awake so I can be entertained by them, with them, for that window of time.

A lot of KANE fans can surely relate. I listen on my drive, park my car, time it for a commercial, and practically run to my cube to plug my headphones into iheartradio before they come back from commercial, and am in my cube until 10 when they are off air.

Or maybe that's just me. 

I highly doubt it though. The show is instant entertainment and cheer in the mornings. You just want to grab a cup of coffee with them and continue to be charmed.

Well, anyway. So I clearly am a BIG fan. And as I had said, I had wanted to make cupcakes in honor of Sarah's big 3O. She had talked recently about Pinterest and how she is threatened by what some people whip up and I wanted to make something easy in honor of her that she could make whenever. From one kitchen clutz to another. I love Pinterest, I really REALLY do, but I knew what she meant. A lot of these people just HAVE to have a background in cooking. Or I am lacking a gene somewhere. So the goal was also something simple but, pin worthy. And that had been the plan this morning.

But, then again, a lot of things had been the plan this morning.

Girl Scout Brownies

Once upon a time, I had a box of brownie mix, 3 boxes of girl scout cookies, and a dream. Below, you'll see the results of that dream.

Meet my Tag-along brownie cups. Baked in a cupcake pan, I simply poured some brownie batter (boxed, as I was pressed for time/lame), put a tag-along in, and then topped it with more batter.

Then, being truly sinful, I swirled it with peanut butter. 

Yes, it is indeed as delicious as you'd imagine. 

Here we have the Samoa version. Same idea, just this time I topped the combined cups with not peanut butter swirls but rather, coconut and caramel.

I know, I'm pure evil sometimes. But you know it's so so tempting...

This is a deconstructed Samoa brownie cup. Because  I couldn't help myself.

And then, finally, there were my favorites. The Thin Mint brownie cups. 

I didn't top these with anything but powdered sugar, and I did that after they were done baking.

But oh my gosh, so good. The minty crunch held within cakey brownie. You need to make these now.

Make any of these now. I promise you, you'll thank me. As the girl scout cookie orders start rolling in, you're going to want to keep this in mind :)

In A Rut- Help Me, Guys?

Hey, it is TOTALLY February! 


When the heck did THAT happen? 


So, fact. I haven't posted since my Mom's birthday. 

(Love you, Mom. Sorry again the recipe isn't up yet...)

Which, as I forgot to put up the accurate recipe of blueberry pizza, even that needs to be updated. Not a great showing for Team Meaghan. 


I have been focusing a lot this past month on myself and me time which, has been very helpful. New Years resolutions include getting myself more involved with the city of DC, getting my body more in line with the streamlined diva I feel I am inside my slightly more curved (don't be shocked, this is a cooking blog!) diva shell, and connecting with all my loved ones so I stay balanced on all sides... 


But perhaps most importantly: my resolution is to NOT lose my creative edge. Which, hey, I have been. 

Blueberry Pizza: Happy Birthday, Mom!

This is like.... fruit tart made better. Or at least, made to optimize blueberry love. It's a sugar cookie-like crust with a thick cream filling, topped with blueberry pie filling. 

It usually looks awesome. And tastes awesome. I did it wrong tho, ha. It's supposed to have the blueberry pie filling on top, looking lovely and glistening on top. Mine got smeared. So then, I decided to make the best of it and smeared it all.

Ha, which makes it look like a blueberry hurricane. 

This whole round of making this had been a disaster. My crust, as you can see, is overcooked. It's crumbling apart too much, when I cut it the sides were becoming too jagged, and the outside was too browned. 

My filling was too lumpy so I overwhipped it. *Sigh* I was three for three with mucking up this recipe and so stressed I wanted to pull my hair out because there was no WAY people would like this for my work pot luck. So, I did what any good cook would do.

I called my mom. 

My mom is the best cook I know. This is probably due to the fact that, unlike me, she isn't a clumsy human being. She is efficient and follows the recipe precisely and really KNOWS food. If something is burning, she knows how to curb it or save it. Oversalted? Underspiced? Raw in the middle, burnt on the edges? 

Katie knows how to fix them all. She's a kitchen super hero. Or wizard. 

Both.

So when I called her in utter devastation over my sub-par baked good, I just knew she'd have a solution. I told her of my failures and she paused for a moment and then said "I know you think it stinks but, they'll probably love it". I told her that was crazy, NO ONE would love it, and she told me that I was getting too good at cooking.

Shocked me too.

"You are good at this, you can tell what's too burnt, too whipped, and doesn't look exactly right. As long as it tastes OK, and of course it does, you can bet people will like it. In fact, you'll probably get a reputation for being the girl who makes good desserts for the work potlucks." 

I pretty much told her, thanks for trying to make me feel better, but no way. We then chatted some more and I succumbed to feeling better instead of pouting, (I don't know about you guys but, my mom has that affect on me), and packed up my failed treat for work the next day.

Fast forward to the pot luck. Guess what?

People LOVED it. It got cleaned out. Every single bite! I was amazed. And people were asking me for the recipe, asking for the link to my blog, asking what I was going to bring to the Christmas potluck.

I texted my mom right then and there telling her she was right. Her response?

"Of course!"

Haha, to all you mom's out there, you are amazing! Your kids are amazed by you and your mom super powers, I promise. Mine had a birthday yesterday (when I originally wanted to post) but we are celebrating today now that I got into town so, HAPPY BIRTHDAY MOM!

You are, along with our whole family, my biggest blessing.

Roast Chicken: My Most Request Recipe, My Easiest Recipe, and My Favorite DC Dinners

Roast chicken is probably the easiest thing in the world to make. 

Seriously. It's so simple, it almost embarrasses me that people are so impressed with my roast chicken. It's not impressive. It's chicken.

The best chicken you'll ever eat, and I am being 100% honest there. But still, just chicken.

I came across this article online that was talking about how America is taught we are too stupid to cook. Which, hey, true. We are taught that. Even I- clutz in the kitchen- can cook. And it's just because I try. I never thought I could growing up because I was pretty much told I couldn't by marketing of food companies wanting to promote mixes, meals made fast, faster, fastest, and microwavable dinners.

Don't get me wrong, I love love love a good short cut/cake mix/simple fix. But some of these things are discounting the real simplicity of recipes. Like roast chicken. Recipe below.

This is taken as an excerpt from the very interesting article found here:

"The World’s Most Difficult Roasted Chicken Recipe

Turn your oven on high (450 if you have ventilation, 425 if not).  Coat a 3- or 4-pound chicken with coarse kosher salt so that you have an appealing crust of salt (a tablespoon or so).  Put the chicken in a pan, stick a lemon or some onion or any fruit or vegetable you have on hand into the cavity.  Put the chickn in the oven.  Go away for an hour.  Watch some TV, play with the kids, read, have a cocktail, have sex.  When an hour has passed, take the chicken out of the oven and put it on the stove top or on a trivet for 15 more minutes.  Finito.

(But be careful, you might find this so boring that you’ll start thinking about making stock next.  Don’t. Too hard.  Takes too long.  You’ll have to clean the pot.  I’m telling you now.  Don’t risk it.  Consider yourself warned.  Don’t blame me if you wind up with something delicious on your hands.)"

Ha, and that's all there really is to it! I always use a lemon because I am a sucker for lemon chicken. I also always ALWAYS poke holes all over the surface of said lemon/fruit/garlic. That way, the juices steam out and seep into the bird. Yum. If the chicken is big enough, I do combinations like that, lemon and garlic, lemon and lime, lemon and apple, lemon and onion, etc. Usually though, I'll just do one lemon or two if I am working with a big bird. 

Just envisioned working with Big Bird. Totally not what I meant.

I coat my chickens with just the salt I have (not necessarily sea salt) and then I go a step further and always smother the SOB in spices. SMOTHER. I love seasoned chicken and spices add kick, flavor, and a crust. Yum. My favorite combinations: Rosemary Infused Salt/Lemon Herb and Oregano; Lemon Infused Salt/Cajun Seasonings; Salt/ Lemon Herb & Cajun Seasonings; Salt/ Lemon Herb, Packet of Italian Dressing Mix; Rosemary Infused Salt/ Oregano, Basil, Thyme, and Rosemary. 

I also always squeeze the roasted lemon so the juices pour all over my chicken once it's done resting for 15 minutes. Guh, it's life changing. 

Make this chicken. It's spectacular, simple, and pretty healthful. Your family and friends will be amazed and you alone will know how easy it was :)

Garbage Omelet Casserole

My family has a lake house on this little lake in a little town in Wisconsin that has a little local diner that is packed with GIANT flavors. 

One particular favorite of my family is their Garbage Omelet. 

Let me break this down for you. It's an omelet filled with what veggies and breakfast meats are in the kitchen, stuffed with cheddar cheese, and then (and this is the beautiful part) topped with chili.

Topped.

With.

Chili. 

Oh. Yeah.

For Thanksgiving parade time/brunch, I decided to try and recreate this legendary omelet in a casserole form for my family. I searched the web for a recipe that was veggie and meat heavy that I could adapt with the flavors I wanted and could amp up by topping with chili. Below you will find my adapted recipe. I've gotta say, this is now a family favorite and I think it'll be showing up in DC for my roommates pretty soon too. It makes two 9X13 pans worth so, you could make one and save one. That lends itself to a lot of flavor joy.

I mean look at that. 

Just. Yeah. Yum doesn't begin to describe the savory flavors packed here.

Make it and enjoy :)

Ingredients:

-1 lb breakfast sausage, browned and drained

-1/2 lb diced ham, cooked

-2 packages pre-cooked bacon, chopped

-2 cups shredded sharp cheddar cheese

-12 slices of bread, crustless and torn into cubes

-2 cups chopped veggies (I used spinach, red peppers, onions, and mushrooms)

-12 eggs

-4 cups milk

-3 tsp Mrs. Dash seasoning/spices to taste

-1 to 2 cans microwavable chili (heated to desired warmth at time of serving)

In a large mixing bowl, combine meats, cheese, bread, and veggies. In a separate bowl, beat together eggs, milk, and seasoning. Pour the egg mixture over the veggie/meat/bread mixture to combine. Pour into TWO 9 X 13 inch pans, or one extra large casserole dish, and let set for at least an hour or cover and refrigerate overnight. Bake at 350 for 45 minutes, serve with some chili spooned on top. 

Thanksgiving Post 3: Pumpkin Cake

This was my favorite Thanksgiving recipe of all this year. 

Pumpkin Dump Cake. 

I don't know if I would even call it a cake. It was like... pudding pumpkin pie bars. Yet cakey. And with a crumble. It's dessert of joy. It's the crack of pumpkin. 

Look at this. 

What is it about pumpkin that can make me swoon?

And this? This was seriously the best pumpkin thing I have ever tasted. 

I have seen variations of this but, I honestly think this one is the best. Check it out:

http://bugaboominimrme.blogspot.com/2011/10/best-pumpkin-dessert-ever-bar-none-none.html

I used a can of pumpkin and then added a teaspoon of cinnamon instead of pumpkin pie filling.

But I am weird like that.

We liked it anyway. I mean, clearly. We aren't dessert people. I should say:
We didn't like this one either, ha.

 Happy Thanksgiving, a week late :)

Thanksgiving Post 2: Two Ingredient Pumpkin Cake with a Nutella-Chocolate-Swirl

The other recipe I made this Thanksgiving was for my brother for his birthday. 

I WAS going to make him the traditional yellow cake with chocolate icing that he always is so keen on.

But my mom called dibs and made it herself! Upsetting, ha. I already had a cake mix and some of the ingredients and wasn't sure where to go from there.

And then I remembered a pin of mine. 

A cake made with just two ingredients. 

Could it be possible? 

When I had both in my pantry and was flush out of ideas?

Oh yeah. It's possible. 

Check it out: http://pinterest.com/pin/307299764/

I adapted it slightly. I swirled nutella and fudge into the top instead of dealing with icing the cake. I also added a bit of cinnamon to the cake batter for flavor and a bit of gingerale into the batter to make it fluff up. 

Worked like a charm.

We didn't like it at all, ha

Best try and make a better version yourselves and let me know what to do next. 

Thanksgiving Post 1: Twice Baked Sweet Potatoes

So, Thanksgiving! I made 3 recipes I found online. This is the first:

Twice baked sweet potatoes. They are crunchy, sweet, and phenomenal.

I really, really can't recommend them enough. My family had the following comments:

"This is the first time I've liked sweet potatoes!" -My lovely sister

"We should do this as a casserole for Christmas! So yummy!" -My super mom

"I gotta be honest... a little too sweet for me" -My honest brother, ha

If you agree with him, perhaps you could take the sugar out of the inside, or reduce it, and keep it just as a crumble on top. 

I enjoyed the sweetness but I only ate half of one, the others had whole potatoes. 

Maybe the awesome was just too overwhelming, ha. 

Make these! Now. Recipe can be found here:

http://www.laurenslatest.com/twice-baked-sweet-potatoes-with-walnut-streusel/

Halloween's Finale Recipes: Heart Attack Hotdogs and Devilish Cupcakes

Halloween is, funnily enough, a holiday my family friggin' loves.

We eat it up. Seriously. The costumes, the kids strolling through our neighborhood, the candy... the entire silliness and scariness of this spooky holiday charms my family completely.

And as if the candy wasn't enough, there is a Luby tradition to make Halloween Hotdogs that is done each and every year.

And they are so scary good, so ghoulishly packed with cholesterol, you may need to try these bad boys as a part of your own Halloween tradition. Or you know, your next Monday night.

What we have here, ladies and gentleman, is a Heart Attack Hotdog. Mouth is watering just thinking about it... 

What that means is, this is an all beef hotdog, sliced open and stuffed with american cheese, wrapped in bacon, and baked into delicious submission.

Yep. Yeppppppppp. Phenomenal. 

Exact recipe directions:

Preheat oven to 350, line a 9 by 13 pan with foil. Slice open each hot dog to the middle (not all the way through the dog, part way.) Stuff with american singles to liking (I usually use half a piece of cheese per hotdog but, I know other family members use a whole slice for optimum cheese gooiness). Wrap in a piece of UNCOOKED bacon. Place in lined pan, bake 45 minutes or until bacon is cooked (red/crackling). 

Allow to cool slightly so you aren't biting into hot grease. Place on toasted bun and top with confiments. I always do mustard, ketchup, relish if I have all 3. Tomatoes, onions, and pickles couldn't hurt.

Yum. Nothing could really. These guys are so rich, such a shock to the system, that once a year is more than enough to make them. I do think they are well worth a try though.

And now, devilish cupakes!

I adore how they look like little murder victims :)

Lots of you were wondering how I made the knives. I wish I could say I did but, I didn't. I bought them in a package at AC Moore. They were sugary and delicious and I am SURE we could replicate them with fondant ourselves. Pretty simple design! 

We COULD make them... but we could also buy them. Which is easier/cheaper, ha. And just as cute.

I used this recipe with chocolate cake/chocolate pudding for the cupcakes and they were a smash! Poor little murder victim cupcakes were also eaten, brutally, on Halloween night. 

I know we have 11 months but, cannot wait for next years Halloween already! 

Luckily, I have far more cheerful holidays to keep me occupied this month :)