Parmesan and Garlic Monkey Bread

If you remember my monkey bread (both the chocolate and the cinnamon sugar), I decided to take it from something sweet to something savory.

Basically, you follow the steps to the cinnamon/chocolate monkey bread, you just change the seasonings. So let’s get started!

Ingredients:

-2 cans of Pillsbury Grands! Homestyle refrigerated biscuits
-3/4 cup of butter (melted)
-1 cup grated parmesan
-1 tbsp oregano
-1 tbsp basil
-1 tbsp paprika
-1 tbsp onion powder
-1 tbsp powdered garlic

Directions:

  1. Preheat the oven to 350 degrees and spray a bundt pan with non-stick spray.
  2. Mix the spices and parmesan in a bowl. Melt the butter and  set aside. Remove the biscuits from the can and separate them into individual biscuits. Cut or tear each of the biscuits into four pieces.
  3. Roll the biscuit pieces into the spice mixture until fully coated. Place the pieces scattered around the bottom of the bundt pan (I usually make 1 can= 1 layer). If there is room between the biscuit pieces, don’t worry. They will swell. Pour half the melted butter over the first layer and then add another layer.
  4. Sprinkle with the remaining parmesan mixture and bake in the oven for  35-40 minutes or until golden brown.

Enjoy! I was going to add marina sauce for dipping, but it tasted just fine without it. In fact it tasted like bite size pieces of garlic  bread. It was delicious! Have fun!

Hugs and puppies!

Mimi

HURRICANE SANDY!

She’s coming!

So I made Halloween cookies: chocolate and sugar/butter cookies and then I made pumpkin cookies, but they came out looking like and tasting like scones. Of course, I frosted them using Alton Brown’s Royal icing.

For the sugar/butter cookies, I used this recipe and to make the chocolate cookie, I substituted 1/2 a cup of cocoa powder for 1/2 cup of flour.

The pumpkin scones, I used this recipe

 

Afterwards, I frosted the chocolate cats and the bats by giving them eyes.

And the sugar cookies became Jack Skellington

 

I apologize for the influx of terrible photos, but that’s really all I have 🙂

Have a wonderful Halloween and if any of you are in NYC please stay safe! I’m packed and ready in case of evacuation, but hopefully that won’t happen.

Hugs and Puppies!

Mimi

 

HALLOWEEN WEEKEND!

It’s the friday before Halloween weekend. Kind of.

I just spent 5 hours straight in the kitchen making 3 dozen cookies, 3 dozen scones and a GIANT garlic-parmesan monkey bread.

I will post individual posts on all of them soon. Right now I gotta go to a Halloween Party at my friend’s dorm!  In the meantime here’s a photo of my kitchen after the 5 hours :p

 

HAVE A GREAT WEEKEND! I’ll see you soon!

 

Hugs and puppies!

Mimi

Vegan Avocado Brownies

So today I really went out on a limb and decided to make something I had never really made before. Vegan brownies. Now you’re probably thinking, Mimi. Avocados in brownies? ughhhhhh. Well to tell you the truth, I was a little skeptical as well. To me avocados are best in guacamole or plain with a little sprinkle of salt, but I thought it’s about time I started including different diets into my baking system and plus, I heard avocado brownies can be pretty healthy. So I went to the grocery store, bought some avocados and decided to make them. I was definitely more open to making them after befriending a few vegans in my creative writing class. In fact, these brownies are for my creative writing class and hopefully they’ll enjoy them! I used this recipe by Ashley Adams and tweaked a few things, but basically I followed Ashley’s steps.

So what are you waiting for? Let’s get started!

Ingredients: I italicized what I changed

-2 cups AP flour
-2 cups white sugar I used a little less sugar about 1 and 3/4 cup of sugar because I didn’t want it to be overwhelmingly sweet
-3/4 cup unsweetened cocoa powder
-1 tsp baking powder
-1 tsp salt
-1 cup mashed avocado
-1/2 cup vanilla or plain soy milk I used about 1 cup of almond milk
-1/3 cup water
-1 tsp vanilla extract
-a dash of nutmeg and ginger 

Directions:

  1. Preheat the oven to 350 degrees Celsius. Prepare a 9 by 9 inch cake pan with non-stick spray or parchment paper.
  2. Chop up the avocado and make sure that it’s smooth and creamy. I used an emulsion blender for this, but I’m sure you could use a avocado masher/fork/blender/food processor. Mix together the blended avocado with the almond milk, water, and vanilla extract.
  3. Add in the flour, sugar, baking powder, cocoa powder and the spices. Mix until well combined, it might take a while and you might think that it’s a very thick brownie batter, but as you incorporate the ingredients into the wet ingredients it’ll get to look more like brownie batter.
  4. Once fully incorporated, pour the batter into the cake pan and bake for 30 to 35 minutes. An inserted toothpick should come out pretty clean with a few crumbs.
  5. Let the brownies cool and sift powdered sugar on top.

These brownies were really delicious. You could hardly taste the avocado and my creative writing class (and a few other friends) loved them. I think the avocado gives them a nice fudge-y texture that makes it feel like you’re eating fudge brownies. Plus the avocado makes these treats a little healthier than the real deal 🙂 I definitely had a lot of fun making vegan baked goods and I can’t wait to try out more recipes. Stay tuned!

Hugs and puppies!

Mimi

p.s sorry for the lack of photos! I’ll upload them soon!

Frosting Fun!

So I was making Lemon Bars at Pat’s apartment during the weekend. Unfortunately, Trader Joe’s only had wheat flour so I substituted regular AP flour with wheat flour. It came out a little more nutty and they didn’t look anything like Lemon Bars (I think the color of the wheat flour made it darker and it looked less yellow). ANyway, because we bought the wheat flour, I now have a ton of wheat flour in my kitchen and I had absolutely no clue how to use it up. Until I stumbled across this little recipe, Cooking Melangery’s Whole Wheat Maple Graham cookies. Now I did tweak it a little (just added different spices) and I had tons of fun frosting them with Alton Brown’s Royal Icing recipe.

So let’s get started!

Ingredients (the italicized ones are the ones that I added/tweaked):

  • 2 1/4 cups whole wheat flour
  • 1/3 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 3 Tbsp. honey
  • 1/4 cup water
  • 1/2 tsp pure vanilla extract
  • 1/2 cup butter, melted (or you can use 1/2 cup coconut oil) [I used 1 cup of melted butter]

Directions:

  1. Preheat the oven to 350 degrees
  2. Mix together the dry ingredients in a large mixing bowl. Once they’re all blended, add in the wet ingredients and mix until everything comes together. You may have to add more melted butter or water if the dough doesn’t come together.
  3. Roll out the dough an a floured surface until it’s about 1/4 inch thick and cut them into your desired shape with cookie cutters. place on a parchment lined baking sheet and bake for 10-12 minutes.
  4. Once the cookies are cool, you can frost them with the royal icing.

These were pretty fun to frost! Especially the broom cookies. I know I’ll be making frosted cookies again very soon and hopefully they’ll all be Halloween style! Oh and my interview at Sweet Revenge went pretty well 🙂 Hopefully they’ll have an opening for me in the summer and I can have an internship working under their head chef Risa!

Hugs and puppies!

Mimi

Sweet Revenge

So a few days ago, the owner of Sweet Revenge  came to the NYU Stern building to talk to future entrepreneurs about building your own company. I decided to go because Pat texted me and told me that this woman who paired cupcakes with wine was talking. And she was BRILLIANT. Marlo Scott opened Sweet Revenge, NYC’s only bar that serves cupcakes with your beer&wine. Tomorrow, she’s participating in THE Food & Wine Festival (Godiva presents SWEET Event). The one with the Food Network. THE Food&Wine Festival that Giada De Laurentiss, Guy Fieri, Bobby Flay and all those amazing Food Network people will be. How amazing and brilliant and super awesome is that? Anyway she came to NYU and talked about how to make it in the cutthroat entrepreneurship world. She really inspired me. Truly.

Some of her words that I will always keep in mind are:

-When you’re authentic, people are more willing to help

-Don’t be afraid to try things

-Embrace the fear of failure, because it’s not failure. It’s learning

-You will get there eventually, through perseverance and patience

Oh and most importantly

-If you’re not willing to do the homework before, you will still have to deal with it. So have a business plan

And what’s amazing is that yours truly, yup that’s me, has an interview with her and her top chef this coming tuesday. After the talk (I had to run because I was late for babysitting), Pat went up to Marlo and asked her about food photography opportunities. He then mentioned that I love to bake (I also asked him to do this) and well she was interested in seeing my resume. I sent it in and now I have an interview. Hopefully I can line an internship up with Sweet Revenge for this summer or whenever. I’m just so excited to be able to talk to these amazing people. Sometimes life works out perfectly for you, it really does and I am one helluva lucky girl 🙂

Wish me luck! Hugs and puppies!

Mimi

Chocolate Monkey Bread

Hey everyone! It’s almost Fall Break for us NYU students and what better way to kind of kick off the break with something sweet! If you remember, I made regular monkey bread a while back. Well my room mate isn’t a huge fan of cinnamon and she was craving something sweet. Seeing as she loves chocolate, she gave me the inspiration to create my own version of chocolate monkey bread. Plus she had brought home a bundt pan so now I can really make monkey bread with it! This is definitely an easy dessert to make if you don’t want to worry about multiple steps, plus a majority of the time is spend baking it. As long as you don’t forget that it’s in the oven, it’s a piece of cake!

So let’s get started!

Ingredients:

-1/2 cup granulated sugar
-2 tbspn Dutch processed cocoa powder
-2 cans of Pillsbury Grands! Homestyle refrigerated biscuits
-1 cup brown sugar (firmly packed)
-3/4 cup of butter (melted)
-1 cup of chocolate chips

Directions:

  1. Preheat the oven to 350 degrees and spray a bundt pan with non-stick spray.
  2. Mix the granulated sugar and the cocoa powder in a bowl. Melt the butter and combine with the brown sugar. Set aside. Remove the biscuits from the can and separate them into individual biscuits. Cut or tear each of the biscuits into four pieces.
  3. Roll the biscuit pieces into the cocoa-sugar mixture until fully coated. Place half the pieces scattered around the bottom of the bundt pan. If there is room between the biscuit pieces, don’t worry. They will swell. Sprinkle the layer with chocolate chips and add the remaining biscuit pieces. Sprinkle with more chocolate chips. 
  4. Pour the brown sugar and the butter mixture over the pieces. Bake in the oven for  35-40 minutes or until golden brown.
  5. Remove the bundt pan from the oven and upend the pan on a plate.
  6. Pinch off pieces with your fingers or a fork and enjoy!

Next time I make this version though, I think I’ll roll some chocolate chips into the biscuit pieces so that you can bit into the monkey bread and have a nice chocolate-y center. I will definitely be making monkey bread again with different variations, so stay tuned!

Hugs and puppies!

Mimi

p.s apologies for the terrible photo qualities. I took these with my iphone and they looked okay on the phone (but not so great on the computer :/). I am going to have to get a better quality camera soon!