DONUTS!

This is quite possibly the easiest, fastest dessert ever. I found the recipe on pinterest a while ago and have been itching to make it. I chose not to dunk the donuts in butter as suggested in the recipe, it just didn't seem necessary.  I tossed them in cinnamon-sugar straight outta the fryer.

You take canned biscuits (we had some leftover from breakfast for dinner night) then use a soda cap to cut the hole because as much as I'd love to I do not own a set of biscuit cutters.

Fry em up for about a minute on each side, roll them in cinnamon and sugar, and voila! 

Deliciousness! I seriously suggest you take a few minutes out of your day to whip up these babies.

Breakfast for Dinner

I got this super bad-ass injury playing volleyball last week, but decided I was still able to cook some minimalist dinners.

So I give you... breakfast for dinner!  I chopped and peeled a bunch of potatoes and an onion to make my own hash browns because apparently  I thought that purple sausage of a finger needed some exercise.  I seasoned the potatoes with creole rub and I must say they were seasoned to perfection.

I served the potatoes alongside bacon egg and cheese sandwiches on biscuits. Mmmmmmm I need this meal  in my belly again... FYI it's probably going to happen tomorrow.

Happy 2 Year Blogiversary!

What better way to celebrate this event than with ooey gooey melty cheese!  I have always dreamed of making a brie en croute; you know how much I like foods with fancy names.

I topped the brie with apricot preserves and chopped walnuts, wrapped it in puff pastry, brushed some egg on top, and of course lit a birthday candle.

What could be inside this glorious package?

Gooey melty wonderful cheese that's what!

You can eat this on top of crackers, but if you get a nice hunk of puff pastry that will serve as an excellent cheese vessel. Or perhaps you want to take the whole thing and eat it like a sandwich....if only....

Here's to many more years of gluttony! 

Pumpkin Bars

My original title for these bars was far to long to make it into a headline: oatmeal pumpkin peanut butter chocolate chip bars. Now come on, I know that has you drooling.

I used this recipe and added in the chocolate chips on my own accord.  It's vegan and gluten free which makes this post super trendy.  I already have thick dark-rimmed glasses on; should I also put a plaid scarf on while I type this?

I also busted out my super cool, Alton Brown measuring cup! I am a serious official baker.

I was very unsure how to know if these were done cooking, but since there was no egg or flour or oil involved it didn't really need to be "cooked."  It really just kind of sets up and stays super-moist.

Yeaaaaa daylight photographs rule!

I will say I feel the chocolate chip addition really kicked these babies up a few notches. So tasty and possibly good for you too?

Vegetable Rice Soup

I am far too proud of myself for this one because I did not use any sort of recipe.  I searched the web for vegetable rice soups, but was dissatisfied with the outcome (mainly because they all requested ingredients I did not have on hand).

I sauteed up some garlic and onions in olive oil.  Then used vegetable broth as the base and added in a can of tomato sauce for extra flavor and color.  I dumped in a bag of frozen mixed vegetables, some leftover broccoli, and white rice.  The rice cooks right in the the soup pot (hooray 1 pot meals!).

I wish soup was more interesting to take pictures of.  I will say I had some very satisfied customers at restaurant 350 (this is what I've decided to call my kitchen) that evening.

Brussel Sprout Pecan Ravioli

We have an over abundance of ravioli at my house at the moment due to a soda/frozen pasta trade that has been moving too fast for us to keep up with. That being said it was Sunday and I was itching to cook a meal and make some space in the freezer.

And so I give you ravioli with brussel sprouts and pecans!

I used this recipe as a reference and eliminated the bacon and substituted balsamic vinegar for the white wine vinegar because everything's better with a little balsamic.

It went very nicely with my Long Trail IPA.

Sweet Potato Turnovers

We had some pie crust lying around just waiting to be useful and I have had this recipe in my mind since I had a  Real Simple subscription years ago.

Took the basic idea of this recipe and made some adjustments using what I had on hand.  I used provolone cheese instead of Gruyere and spinach instead of Swiss chard.  And fresh thyme? Get real.

Grating a sweet potato is no easy task, but it was worth it.

These were so beautiful and tasty.

I served them up with some roasted asparagus.

Ain't she a beauty?

I am totally ready to make these again... like now.

Best. Enchiladas. Ever.

OK, these may not be the best ever,  but they are the best I have ever made.

For the filling I sauteed zucchini, corn, spinach, and sweet potatoes with chipotles in adobo.

This was the first time I decided to make things easy on myself while making enchiladas.  I made it in lasagna form (layering the tortillas, sauce, filling, and cheese), rather than roll individual ones.  I must say after making it this way, I'll never go back to the rolls and you shouldn't either.  All that work for nothing!

All gooey and melty and cheesy deliciousness.

The best I tell you, the best!