Sunday, July 15, 2012

Recipe: Cookie in a Cup

I've fallen a little behind on my blog posts this past week! Between my new work schedule, reading my new book, "The Dud Avocado," and cooking up a storm in the kitchen, I haven't had much time to sit down at my own computer. But as the weekend winds down, I want to share with you a little bitty recipe to "treat yo self!" before we all go back to the grind tomorrow.


This little treat is great for a ton reasons. First of all, it only takes 60 seconds in the microwave. Second, it's a single serving dessert that removes the temptation of over indulgence. And most importantly, it is one of the most delicious cookies you'll ever have. Seriously...Randall has literally asked me everyday for a week to make him one. Thankfully it doesn't take long at all AND there's hardly a mess to clean up after.

What You'll Need:
 2 tbsp. Chocolate Chips
1 tbsp. Brown Sugar
1 tbsp. White Sugar
1/4 cup of Flour
1 tbsp. Butter
1 Egg Yolk
Pinch of Salt
A couple drops of vanilla
Step 1
Melt butter and whisk it together with brown sugar, white sugar, egg yolk, and vanilla.

Step 2
 Add flour and salt, and mix together until well blended.

Step 3
 Stir in chocolate chips and pour mixture into a small bowl, mug or ramekin. Microwave for 60 seconds, and remove carefully because it will be hot!
*Note: Save a few chocolate chips to stick on top for a prettier cookie.*

Final Product

WARNING: Be prepared to make this over and over not only for others, but for yourself as well!

Tuesday, July 10, 2012

"Macon" My Way Into the Week

Happy Tuesday! I hope you all started the week off right!

I know this is a little late for a weekend update post, but I wanted to share my little "adventures" with you none the less. 

In my ever growing culinary world, I made my first single serving cookie in the microwave. Randall said it was best chocolate chip cookie he has ever had. (And he's been bothering me relentlessly to make him one every night since.) It's incredibly easy to make (only 60 seconds in the microwave), and perfect when you want a sweet snack without the temptation of scarfing done a dozen. I'll be sharing the recipe soon!

I also had the pleasure of dining with one of my best friends, Katherine Whitfield, at a great local, Mexican restaurant, El Toro Loco. I'm so behind on my local restaurant reviews, but I've been doing great supporting these fantastic Memphis joints. I highly encourage my fellow Memphians to dump the chains and eat local! You're missing out on one of a kind foods, charming atmospheres, and passionate customer service.

Along with my microwave cookie recipe, I will also be sharing my El Toro Loco review sometime this week! In a nutshell, the food was delicious! It definitely made it into my top 3 favorite Mexican restaurants. The whole experience was made even better by being able to catch up with one of the most amazing ladies I know. I have been missing Katherine ever since she left the bookstore to focus on her ever growing successful career at Le Bonheur. She recently just finished writing a book full of a compilation of amazing stories from patients and their families called "Once Upon a Heart." You can find it on sale now at The Booksellers at Laurelwood and all proceeds are donated to the children's hospital!

One of my favorite pictures of Katherine in a Chugginton conductor hat. She's adorbs!
Katherine, thank you so much for a wonderful Sunday evening dinner. I've missed your face, humor, and overall sweetness! Thank you for your advice and being so wonderful!  

This past weekend was also the last that Randall and I had to take care of the cutest, smartest, sweetest, calmest dog in the world. I've always been a BIG dog girl myself, but I've fallen in love with Shelties and am determined to own one very soon. I already have names picked out (so sad), Fox (like Fantastic Mr. Fox) for a boy and Foxy for a girl. 

But before we can get a dog, the papers for the freakin' condo have to be processed. I know it's not uncommon for these things to be severely delayed, but it's driving me crazy! More than half of summer is gone and NOTHING has been done to place. I'm sure we'll be working on this well into Fall...

Even though we're still waiting, Randall took me out shopping on Saturday. We were supposed to go to HomeGoods in Cordova because I had been told they finally opened, but they're not! So instead of sulking, we walked over to Marshalls to look at their home items instead and discovered some cute finds that we both really liked. I finally have Randall convinced to incorporate my beloved blue/turquoise somewhere in the color scheme! Now I just have to work on getting him to let me paint stripes.

Below are some of pics of the look we want to go for when everything is all said and done (who knows when that will ever be!)

I wish all of my major kitchen appliances could be Tiffany blue! But I'd rather everything match nicely, so I'll just continue to dream.

Loved everything about these chairs! And the cream pillow looks great with them.

I can't believe Randall actually approved of this pillow!

One of the softest blankets! And cute color pattern too.

We both really loved the color of this lamp. I thought I'd never see the day I would get Randall to like something like this!

Future champagne chew toy for Mr. Fox or Miss Foxy.

A "douche" shower caddy. hahaha Yes, we're 10 year olds.

Blue/gray storage ottoman. I'd love to see this at the end of the bed!

Guess how much this mens shirt cost before it was marked down?

Say what?!

I hope you all have a great week! Recipes, reviews, and a new movie review guest blog coming soon!

Wednesday, July 4, 2012

4th of July Treats: Cheesecake Cookies

Happy 4th of July!

Tonight, Randall and I are going to a cookout with some friends before we head out to watch the fireworks. These cheesecake cookies are delicious for any occasion, but their red, white, and blue colors make them perfect of Independence Day.

What You'll Need
3 1/2 cups Flour
2 tsp. Baking Powder
1 tsp. Salt
2 8 oz. packages of softened Cream Cheese
2 1/2 sticks of softened Butter
1 1/2 cup Sugar
2 large Eggs
2 tsp. Vanilla Extract
Graham Cracker Crumbs
2 cans of your choice of pie filling (I used Strawberry and Blueberry)

Step 1
 Whisk flour, baking powder, and salt together.

Step 2
  In a separate bowl, cream together butter, cream cheese, and sugar for about 2 minutes.

Step 3
 Add eggs and vanilla extract and mix until well combined.

Step 4
Slowly add dry ingredients and mix together on a reduced speed until all ingredients are incorporated. Let batter sit in the refrigerator for 30 minutes or until firm. Add graham cracker crumbs to a shallow bowl and set oven to 350.

Step 5
Roll dough into 1 inch balls and coat them evenly in the crumbs. Space the balls about two inches away from each other on a cookie sheet lined with parchment paper.

Step 6
Using the bottom of a tablespoon, press an indention into the center of each ball.

Step 7
Spoon pie filling into the center of the cookies and bake for 12-14 minutes.

Finished Product

Cookies just for Randall.

Monday, July 2, 2012

4th of July Treats: Rice Krispies

When I asked Randall what kind of dessert I should make for the 4th of July, I was pretty surprised by his answer. Out of all the cookies, cakes, pies, etc. that I can cook, he wanted...rice krispie treats. One of the simplest and easiest desserts you can make! I didn't understand until I bit into one after I was done. I had forgotten just how delicious this things were!

Of course, I needed to spruce them up with a little patriotic flare. I considered red, white, and blue layers made with food coloring, but I was worried the colors wouldn't come out vibrant.

Cute version from

Not so cute version from someone else

Instead of gambling with colors, I opted for some red, white, and blue sprinkles, and I think they look great! It's amazing how something so simple can turn an ordinary treat into a theme! I'm sure a lot of you already know how to make these, but below is the recipe I used with a little extra added ingredient.

What You'll Need
10 oz bag of Marshmallows
1/4 cup of Butter
6 cups of Rice Krispies Cereal
Sprinkles (optional)


1 tsp. Vanilla Extract

Step 1
On a low heat, melt butter in a large sauce pan.

Step 2
Once the butter has melted, add marshmallows and stir to coat them with the butter. Allow them to melt down until mixture is smooth.

Step 3
In the meantime, grease a 9x13 pan, or line with wax paper. I prefer using wax paper because it prevents you from struggling to get that first piece out. Instead, all you have to do is lift and everything comes out easy for cutting.

Step 4
 Once the marshmallows have melted down, remove from heat and stir in vanilla extract.

Step 5
Immediately add your cereal and stir to coat evenly.

Step 6
 Scrape mixture into pan. Using a buttered spatula, smooth and press down until rice kripies are firm. Add sprinkles

I left half without sprinkles just for Randall!

Step 7
Allow to cool and cut into squares. 

Finished Product

Tomorrow I'll be making smores pops! Yum!