Un-WAFFLE Detainer

Good Morning! I have a recipe for you that will make it a GREAT morning! If you extra time this morning, I suggest you use it wisely and make these absolutely delicious waffles. These waffles have crispy outsides but wonderfully buttery insides. My boyfriend's mother made these for me and I HAD to have the recipe. Luckily, she was nice enough to share :) Try these out!

Crisp Waffles
by Mrs. Costantino

What you'll need:
- 2 cups cake flour
- 1 1/4 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 1 cup milk
- 1/2 cup cream
- 2 eggs, separated
- 2/3 cup melted butter

How you make it:

Start by sifting together the flour, baking powder, salt and sugar into a mixing bowl. Do this twice. Next, combine the milk and cream and stir into the flor mixture. Then, in a separate bowl, beat the egg yolks until pale yellow. Stir the eggs yolks into the batter with the melted butter. Then set this mixture aside for an hour. Then beat the egg whites until still and gently fold them into the batter. Lastly, fill a hot lightly oiled waffle iron two-thirds full with batter and cook until steam no longer appears.

P.S. This recipe makes about 4-6 servings, depending on how hungry you are!

Temporary In-JUNK-tion FOOD -- But, you won't be able to stop nom-ing

HELLO! This post is a little different than my usual posts. Thanks to some help from my friends, this post is a collection of 3 delicious Super Bowl junk food recipes. Below are recipes for wings, dip and nachos. Katie made the wings, Emily made the garlic artichoke dip, and Cavan and I made the nachos. All three are absolutely delicious and I highly recommend you try each one!

Brown Sugar and Teriyaki Chicken Wings:
by Katie Leary

What you'll need:

- 1 pound of chicken wings
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 bottle of teriyaki sauce

How you make it:

Simple! Just mix the ingredients together and let it all marinate for at least 4 hours. Then bake at 325 degrees F for 1 1/2 hours, flipping them after 45minutes. Make sure to use a pan with a lip, otherwise the juices will spill over and make a mess in your oven! Enjoy :)

Warm Garlic Artichoke Dip:
by Emily Whitaker

What you'll need: 

- 1-14 oz can artichoke hearts, drained
- 1 cup plus 1 T parmesan cheese
- 1/4 cup reduced fat mayo
- 1 clove garlic, minced
- 1 tsp grated lemon zest or a 1/2 tsp lemon juice
- Dash cayenne pepper
- Salt & pepper to taste

How you make it:

Finely chop artichoke hearts and mix them in with the other ingredients except for one teaspoon of parmesan.  You can chop & mix this in a food processor or by hand.  Sprinkle the remaining teaspoon of parmesan on top. Next, place the mixture in pie plate or shallow casserole dish and bake at 375 for 20 to 25 minutes, or until bubbly but not brown on top. Then enjoy with crackers or by the delish, garlic-y spoonful!! SO GOOD! Thank you Emily!

Doritos Taco Nachos:
by Cavan Costantino and Nicole Ozeran

What you'll need:

- 1 large bag of Doritos chips (You could also use traditional tortilla chips)
- 1 small onion, chopped
- 2 roma tomatoes, chopped
- sour cream, to taste
- 1 pound of chicken
- taco seasoning, to taste
- 1 can of refried beans
- handful of cilantro, chopped
- 2 tablespoons of canned jalapenos, chopped
- 1/2 cup of sliced black olives
-  1 can of Rotel
- 1 pound of Velveeta cheese
- salsa

How you make it:

Start by pouring taco seasoning over your chicken and cooking the chicken in a pan until fully cooked. Chop the chicken into bite-sized pieces and set aside. Empty the entire bag of chips onto a large dish or onto a baking sheet. Make sure the chip create a solid layer across. Warm the beans in a microwave dish, then spread across the chips. Next, distribute the pieces of chicken across the chips and beans.
Then, heat the Velveeta and Rotel until completely smooth. Ladle the queso mixture over the top of the nachos. Lastly, sprinkle the onion, jalapenos, tomato, olives, and cilantro across the yummy cheesy nachos. Finish with some spoonfuls of salsa and sour cream. Serve and enjoy! NOM NOM NOM

Cheesecake Chocolate Peppermint TrufFILED MOTION

Happy Holidays!! I think don't that I have ever loved Christmas as much as I do now that I am in law school--mainly because Christmas holidays means escape from law school! Finals are over, and it's time to sit on the couch and eat delicious food. If you're looking for some fun, festive and easy treats to stuff your face with, check out these little morsels! So simple, so elegant, and SO DELICIOUS!

What you will need:
- 1 cup powdered sugar
- 1 cup chocolate chips
- 4 oz. cream cheese, room temperature
- 1/2 cup crushed candy canes

How you make it:
Cream the cream cheese and the powdered sugar together. Melt the chocolate chips in the microwave, being careful not to burn them and add to the cream cheese mixture. Refrigerate for 20 minutes. Then mold spoonfuls of the batter into round balls using your hands. Roll the truffles in crushed candy canes and viola -- Homemade truffles! (I also used cocoa powder and powdered sugar to dust these for a different flavor) Enjoy!

Happy Holidays and Happy New Year!

LINKS! What does it mean to "file a motion"? http://legal-dictionary.thefreedictionary.com/filed

Lemon Ricott-IFICATION Pancakes with Blueberry Sauce

I'll admit that I am not the biggest fan of sweet breakfast foods. My favorite breakfast is a bagel, lox, cream cheese, tomato, and onion sandwich. YUMMMMM! I like a bite or two of a pancake or french toast, but the sweetness usually gets to me and I can't go on past that. This recipe, however, has changed my world. I could eat a whole stack! The lemon cuts through the sweetness and makes you want more and more. Check it out, friend! NOM NOM NOM NOM NOM

What you'll need for...

the pancakes:
- 1 1/4 cups flour
- 3 tbsp sugar
- 2 teaspoons lemon zest
-  3/4 cup lemon juice
- 2 egg whites
- 1 tsp salt
- 1 egg
- 1 tbsp oil
- 1 cup ricotta (DON'T use fat free, it's flavorless)
- 1/2 tsp baking soda
- 2 tsp baking powder

the blueberry sauce:
- 2 cups blueberries (I used frozen)
- 2 tbsp lemon juice
- 2 tbsp sugar
- 2 tbsp flour
- 2 tbsp water (if NOT using frozen)

How you make it:

Start by heating your over to 200 degrees. You'll put the cooked pancakes of a baking dish and keep them in the oven while you cook the rest. This will keep all your pancakes warm and delicious. Let's be honest -- a cold hard pancake is not nearly as delicious as a warm fluffy one.

In a medium saucepan, combine all of the ingredients for the blueberry sauce. Stir, bring to a boil, reduce heat, and let simmer. Stir occasionally until the sauce has thickened.

Meanwhile, in a bowl, whisk together the ricotta, oil, egg, egg whites, lemon juice, and lemon zest. Slowly add in all of the dry ingredients and mix well.

On medium heat, butter a large pan. Pour desired batter amount into the pan. I did about a ladle's worth for each pancake, but they were on the smaller side. When bubbles appear on top and the bottom is nicely golden, flip over!  When done, place them in the oven to keep warm as you cook up the remaining batter.

When all ready, top the pancakes with the deliciously warm and sweet blueberry sauce. Serve and enjoy! YUM! But just a warming -- the blueberry sauce will make your mouth temporarily blue! Small price to pay for deliciousness.

LINKS! What's CODIFICATION??

Title of OwnerSHRIMP

SHRIMP SHRIMP SHRIMP!!! Lately, most of my posts have been sweet. I thought it was about time to mix it up and make a savory post. I find it hard to post savory recipes, however. I honestly believe that you have to gauge the right amount of spices in the moment. Sometimes, following a recipe exactly isn't always the best course of action. Here are my best approximations of the making for an amazing dish! Eat up, friends, but take a chance and make some in-the-moment-changes!

What you'll need:

- 1lb large shrimp, cleaned and split

- 3 cloves garlic, chopped

- 1/2 tbsp paprika 

- handful of dill or parsley

- 1/4 cup of margarita mix

- 1/4 cup dry white wine

- salt and pepper to taste

- 2 tbsp olive oil

How you make it:

Start by warming the garlic, paprika, pepper and salt in the olive oil. Once warmed through and aromatic, make sure your pan is VERY hot and toss in your shrimp. Saute until pink and almost completely cooked through. Then pick out the shrimp. Pour the margarita mix and white wine into the pan and warm through. Once bubbling (1 or 2 mins), add in the shrimp, add the chopped dill or parsley, and finish cooking. Remove from heat when fully cooked (another 1-2 mins). Make sure not to over cook your shrimp or else they will be chewy! Serve with pasta or crusty bread! NOM NOM NOM

Terms!

Title of Ownership: http://en.wikipedia.org/wiki/Title_(property)

EXPRESS-o CONSENT & Chocolate Chip Bread Pudding with Pumpkin Caramel Sauce

It's not implied, it's EXPRESS-o CONSENT Chocolate chip Bread Pudding!

In the spirit of Halloween, I have made an espresso chocolate chip bread pudding with pumpkin caramel sauce! In my head, I imagined the bread pudding coming out a lot darker and the pumpkin sauce being a lot more orange, but regardless, I think it turned out devilishly good! I typically don't like to "toot my own horn," but I HAVE to brag just a little bit about this recipe. Here's why -- I have never made bread pudding before, I came up with this recipe on my own (I modeled it after a basic bread pudding and made proper adjustments), and I don't think I'd change a thing about it (which is unheard of for me after making something for the first time)!  ...okay, maybe I'd add black food coloring to the bread mixture if i REALLY wanted to get into the Halloween theme next time. 

I know the recipe takes a solid amount of time and quite a few ingredients, but it's well worth it! SO DELICIOUS! 

What you'll need for...

the Bread Pudding:
- 1 large loaf of crusty loaf (cubed, approx. 1/2 inch thick)
- 1 cup bittersweet chocolate chips
- 6 large eggs
- 1 cup half and half
- 1/2 white sugar
- 1 tblsp vanilla extract
- 1/2 cup fresh brewed coffee or 3 shots espresso [COLD!]
- 3/4 cup brown sugar
- 1/4 cup rum, coffee liqueur, or triple sec (optional) [I used Triple Sec]

the Pumpkin Caramel Sauce
- 1/3 cup unsalted butter
- 2/3 cup sugar
- 1 cup half and half
- 2/3 cup canned pure pumpkin
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp nutmeg
- 1/2 tsp clove

How you make the....

Bread Pudding:

In a buttered pan, lay out a layer of bread cubes and sprinkle the chocolate chips over the bread. Next, make a second layer of bread and set aside. Now mix together the eggs, whipping cream, white sugar, vanilla, and coffee.

Pour the mixture over the bread and chocolate layers. Place this entire thing in the fridge for at least 4 hours (and up to 24hrs).

Sprinkle the brown sugar across the top, then the liqueur. I also had extra coffee which I poured over the top to make it extra espresso-y! Place the pan with the mixture into a larger pan with hot water. The water should reached about 2/3 of the way up the side of the pan that is filled with the mixture. Bake uncovered at 350 degrees for 35-40 minutes.

Pumpkin Caramel Sauce:

Start by melting the butter over medium heat. Next, slowly add the sugar, making sure to stir constantly until the mixture is well incorporated and it has turned a deeps gold. Make sure you don't burn the caramel!

Then, slowly add in the half and half and spices (optional) and continue to stir constantly until the caramel becomes thick and smooth. Add in the pumpkin and heat through. At this point, if the caramel looks too thick, add some extra half and half.

Allow to cool and then pour over the bread pudding (or anything else!).

ENJOY!!

Links! What does EXPRESS CONSENT mean?!

PUMPKIN DIPidends -- A Delicious Payout

I love fall because of hot coffees, cold noses, and big scarves; but most of all, I love glorious amounts of delicious comfort food. I wait all year for this time of year just to get my pumpkin pie fix. Baking a pie is too much work to fill random cravings, however. This recipe is a solid substitute and it can be whipped up in a matter of minutes! Check it out in the Lobby today! DIP away, my friends. DIP AWAY!

What you'll need:
- 2 packages of Cream Cheese (8oz each)
- 1 can of Pure Pumpkin (15oz)
- 2 cups sifted Powdered Sugar
- 1.5 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- .5 tsp all spice (optional)

How you make it:

Beat the cream cheese and pumpkin together in a larger mixer bowl until smooth. Add in the remaining ingredients and mix well. Cover and refridgerate for 1 hours. Serve with graham crackers, gingersnaps, shortbread cookies or fresh fruit! NOM NOM NOM

Links:

What are dividends?! http://en.wikipedia.org/wiki/Dividend