I finally did it

I used treacherous pore strips.

I’m just kidding. I mean, I did use them, but that’s not what I’m so excited about.

During the 15 minutes that I was supposed to leave said strip on my face, I decided to make peanut butter.

Let me pause to tell you about my food processor. It was a birthday present from my sister, and it is so incredibly awesome.

It has suction cups on the bottom so it doesn’t rattle around when I throw a bunch of peanuts in it.

Peanuts and oil. That’s it.

Well, I ended up adding a little honey and vanilla in it, but it really didn’t need it.

Luckily, I bottled it before things got too crazy. My brain drifted to the dark cocoa powder and cayenne in my pantry. Whatttt….

Go make this now.

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Peanut Butter-Strawberry-Dark Chocolate Scones

I have been on a strawberry kick lately. This morning, I put it in my cereal with my usual scoop of peanut butter. Yesterday, I had it as a side with my baked beans (what? I don’t know). I’ve also been craving strawberries scones.

With this, comes an ethical dilemma: I have such a love for a particular scone recipe, that it would just seem like a sin to bake anything else. So, I compromised.

Here’s what you’ll need:

Why, yes, those are packets of salt that you get from packs of plastic forks. I’m a college student. I don’t have salt shakers.

Though.. it would come in handy for tequila shots.

(I’m kidding.)

This killed my supply of dark chocolate chips. RIP.

A coffee cup was the only thing I had to put the strawberries in.

Also note that this cup has no handle. I’m clumsy. I take after my 3-year-old niece.

(Wait, .. that’s not the way it works?)

Omelet idea?

Now, here is when it starts getting good.

This also killed my honey supply. OMG look at that delicious golden deliciousness.

My mouth is watering at this point. But, I did not lick the measuring cup, if that’s what you are thinking.

(I totally did. And it was tasty.)

I REALLY need to go to the store.

Glad I decided against working on my arms this morning.

Try not to eat them as is. They’re better baked. I promise.

I don’t know WHAT is wrong with that little guy. It definitely doesn’t look like it because I at it, if that’s what you were thinking.

Adapted from The Peanut Butter Boy:

  • 1/2 c. (rounded) peanut butter (any kind)
  • 1 1/2 c. whole wheat pastry flour
  • 1/2 c. rolled oats
  • 3 T honey
  • 3 T brown sugar
  • 2 t. baking powder
  • 1/2 t. salt
  • 1 c. fresh strawberries, chopped
  • 2 eggs
  • 1/2 c. milk (I used Soy)
  • 1/3+ c. mini dark chocolate chips
  • 1 t. vanilla

1. Preheat the oven to 400 degrees.

2. Soak the oats in 1/4 c. milk and set aside.

3. In a large bowl, combine the flour, sugar, salt, baking soda, and chips together.

4. In a small bowl, lightly beat the eggs and milk together. After, add the strawberries.

5. Add the oats, honey, peanut butter, and vanilla to the flour mixture.  (mixture will be lumpy)

6. Combine all.

7. Scrape the dough onto a clean surface, and divide it into two equal batches. Form the dough into discs about 1 in. high. Cut each disc into 6th, and add to a greased baking sheet.

8. Bake for 20 minutes.

A Hard Day’s Work

One, restless night, I found myself watching a silly show called, Cupcake Wars.

On this show, cooks compete for who can make the best cupcake. It got me thinking, I can come up with my own cupcake, too!

It’s summer time, and my favorite drink would have to be a Strawberry Limeade from Sonic.

So decided to transform this into a cupcake. No recipes to go by, just my taste buds telling me how much or how little of things to add in.

First think I learned from this experience, would have to be: BUY A ZESTER. I didn’t have one, and was forced to zest limes with a grater. All of the zest got stuck in the grater, and it was a mess.

Two limes and a cup of Activia later, I had my batter:

After dumping it into cupcake tins, it was time to start on my icing.

Here is where I learned my second lesson: 16 oz. of strawberry puree is way too much for icing. Unfortunately, I dumped it all in my bowl and started adding my butter, sugar, and cream cheese. I was left with a big, soupy mess. No matter what I tried, even reducing the amount in my bowl, it would not thicken up. Thinking I had ruined my beautiful cupcakes,

the simple solution hit me: I would dunk my cupcakes in the icing, like a doughnut.

The whole time I was imagining my cupcakes, I pictured a beautiful swirl of icing on the top, but what I ended up with, I think, was just as good.

And, yes, they do taste like the drink.

Stir Fry Don’t Bother Me

There is something really depressing, to me, about frozen stir fry. I stumbled around AllRecipes and found this.

After adding a few more ingredients than it called for, it was time to add the corn starch. It was like magic! It thickened up the sauce and made it look like take out! I don’t know what I was expecting, but it was a great feeling to know I had made this concoction from fresh ingredients, not frozen.

If I was a proper cook, I would have served this with egg rolls or fried rice, but, incidentally, there’s been another recipe I’ve been dying to try.

You could say I am addicted to peanut butter. I put it in my cereal, on poptarts, on burgers, etc. I found a recipe for twice baked sweet potatoes with, of course, peanut butter in them. I just had to try it.

Served with a little bit of honey butter, and it was delicious.

When birthdays attack

May is quite the month for birthdays in my family.

My mother’s birthday was the 16th. I could have gotten her a sheet cake from Walmart, or even bought a box mix. But, 1. Where’s the fun in that? 2. My mother isn’t really the one for sweets. But what she does enjoy is bacon. So what does one do?

Why, I decided to make my mother some french toast cupcakes with a maple praline icing.

But, these aren’t normal cupcakes. While my cupcakes gently… weep? (ANYWAY) my dad is frying some bacon.

Giving me:

Bacon loaded cupcakes.

And as for my Gran’s birthday, I decided to be a bit more ambitious. So, I decided to bake a cake.

With my pans greased and floured,

and strawberries pureed,

it sounded like a piece of cake(see what I did there?), right? Wrong-o. Making a strawberry cake from scratch might be the most challenging think I’ve baked.

Through this strenuous, three hour process of baking, I learned a very important lesson. Said lesson: the importance of a flat cake. I never knew why food network cooks would cut off the tops of their cakes. But, I do now. Sadly I had to learn this lesson the hard way. Said way: when I tried to layer the cake, it cracked. I my second layer of cake in three pieces. Talk about a mess.

I had to step back, take a deep breath, and reassemble. Eventually giving me a beautiful (and delicious) strawberry cake.

It turned out to be worth it in the end. My mom had two pieces of cake. And, as I mentioned before, she doesn’t even like sweets. Or seconds.

Will I be making something for my own birthday? It’s probable.