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Busy Bee

25 Nov

The past few months have literally kept me at my busiest.  I don’t think I’ve ever had to keep track of so many things at once- classes, my job, my club, my money, my social life- the list could go on forever.  This past semester I guess you could say I took a mini-break from Soph’s Kitchen… but that doesn’t mean I took a break from cooking!  Here’s a glimpse at what I’ve created in my last few weeks at home, as well as in my “big” [ehm- bigger than last year] kitchen in my dorm!

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One of my best friends came to visit me in July for the weekend.  This ice cream is only a fraction of what we indulged in…

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I made anginettes one evening.  Needless to say- they didn’t last very long.

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I wish I got a better picture of this banana pudding, but it was gone so quickly at the family reunion that I didn’t get the chance to snap another picture!  According to my relatives- I got it just right!  Such a compliment.

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While in Illinois, we went to this amazing chocolate shop (perhaps a little too fancy for the small town??) and I got a caramel inferno truffle.  It was topped with ghost chili powder. So delicious!!

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Back to school now- my roommate and a few friends went apple picking!  It was a gorgeous day and despite going late in the season, we saw this happy camper hanging on one of the trees.

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The most drool-worthy homemade poptarts I’ve ever sunk my teeth into.

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The poptarts and this pulled pork sandwich are from Ted’s Bulletin, in Eastern Market.  My foodie friend and I went for brunch.  Such a good idea.

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Birthday cupcakes from my cousin’s family!  I think I actually ate all of them…

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Yet another foodie experience with my foodie friend.  This time, for my birthday, we indulged in the Tackle Box.  Now, I’m usually a seafood snob and don’t get seafood while I’m in DC.  I do, however, make an exception for the Tackle Box-  maybe it’s because they cheat and get their seafood from Maine! 😉

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A special birthday cupcake from the 9:30 Club!  Love being friends with benefits.

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Aren’t I just the most wonderful God-Big? My dove love drawing skills are clearly superb. Go SK!

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What’s better than brunching at Bread and Chocolate before studying for Organic Chemistry for hours on end?  Maybe some free coffee with the brunch… 😉

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Gospel Brunch anyone? Talk about Southern Comfort…

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Maybe the most exciting eating experience this semester… my friend and I waited a whole two weeks for our reservation at Toki Underground, a ramen restaurant in Northeast DC.  We got dumplings AND ramen because we were just that into it.

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Best. Ramen. Ever.

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Butterscotch Bars

2 Jul

Butterscotch bars are a favorite of Grandpa Bernie.  I made these to see what the big deal was about them, because while I do enjoy the occasional butterscotch morsel or bite, I typically won’t go looking for it.  However, I definitely understood the amazingness of these decadent bars (and it shows, because I made them two days in a row…).  Also known as a 7 layer bar, Grandma Judy’s Butterscotch Bar was a great way to indulge after a long day at work, or in my case, in the lab.  These bars are so rich and so tasty- after just one measly little square, you’re completely satisfied.  ImageThe graham cracker crust bottom holds together a gooey mix of peanut butter, butterscotch morsels, coconut, walnuts (or in my second batch, pecans) and other flavorful goodness (including -ehm- marshmallows). ImageNo need to resist the urge to have more, because the urge will have definitely been fulfilled.  Butterscotch bars will, of course, be added to the Family Reunion Dessert Menu.ImageImage

 

The final product.  Obviously picstitched and instagrammed to perfection… 😉

Toffee Squares

25 Jun

I’ve been quite busy starting my new summer gig- I’m a research lab assistant at a hospital in Boston! Very excited to tap into my inner geek/mad scientist. Since Fridays are my days off (and I’m on vacation this week), I’ve decided to start a weekly baking session from the recipes in my Grandma Judy’s cookbook. There’s something so appealing about old-fashioned sweet treats. The simple yet mouth-watering flavors are hard to come by now that everything is processed and artificial (we’re basically eating plastic now, right?). I started off the project with toffee squares. A very simple and tasty bite-sized dessert definitely meant for sharing.

One interesting thing that I’ve come across in these hand-written recipes are discrepancies in ingredients or cook-times. The toffee square recipe called for dates, but the instructions magically reference nuts. I decided to try both!
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What’s your preference?  I was torn between the two!

 
My dad, one of the Mastah Grillaz, took in both versions of the toffee squares to work for distribution- both were gone almost instantly and were tied in popularity.

I’m excited for the next recipe to try- butterscotch bars!

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I got impatient waiting for the molten chocolate to cool down so I stuck it in the fridge to speed up the process and to let me indulge sooner. 😉

 

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Back to Basics

26 Apr

So it’s been a while. School has kept me quite busy. I found a babysitting gig and the kiddos are über cute. The girls and I decided to make some good old fashioned chocolate chip cookies to pass the time. As a kid, I always loved being the lead baker in a cooking endeavor. Nervously,I let kids take over my key role in the kitchen. There were no fires, no explosions, no tears, and no injuries. On top of all that the cookies were fantastic!

We enjoyed the cookies as my duty as babysitter came to an end for the day. Job well done girls!

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