A Sweet for this Week

I haven’t baked in awhile, and while my waistline certainly does NOT reflect my lack of in-home sweet consumption, I caught the bug bad this past weekend.  I closed my eyes and picked from my “baking” folder on my bookmarks bar and went to town on Pinch Of Yum‘s Raspberry Cream Cheese Coffee Cake.

I wasn’t thrilled with the idea of it at first, but I was pleased with the fact that we had ALL of the ingredients in the house which would not add on to our already limited grocery bill.  Game on.

This is a dense vanilla cake with a thin cheesecake layer topped with streusel, making it feel breakfast-y and appropriate for any hour of the day as seen below.

I will neither confirm nor deny that this was our pan only 17 hours after this cake came out of the oven.  I suggest you hold off on making this until you have house guests or any situation that would include multiple people consuming the entirety of it in one night so that one is limited to one or two pieces only 🙂

One disclosure I’d like to include is that when I made this I only had a half a block of cream cheese (4 oz vs. the 8 oz the recipe calls for) so I just added all I had left and this is reflected in the nutrition facts beneath the recipe.  I also used light sour cream.  If you’re not worried about extra calories and only want more deliciousness, use the full 8oz of cream cheese you will have a thicker cheesecake type layer and it will surely be delightful.  Also, pay attention to the “serving size” which is only 1/12th of the cake.   Take a look at that pan and tell me if you would only want 1/12th of that.

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New & Improved (and still cheap).

I feel like I never write a post on Wednesdays.  If you know me by now, then you know that I cook huge meals that last for days on end, which is probably why I have nothing to show for myself on this midweek day.  My meal plan was a bit different this week, as I put three recipes on the list; I usually do two and then free for all fridays/saturdays which means spending $$, and spending money is back to being NO MORE in this household.  Hint- it is because we have saved up our whole lives to buy a house and are slowing kissing every dollar goodbye as we see it being squandered for inspections, appraisals, re-inspections, pest inspections, legal fees, everything you can think of.  The joys of life.

Please tell me what is making you happy this Wednesday. I am happy about discovering this new Black Bean/Rice recipe came on my radar last week. It is definitely a more complex version of a simple black beans and rice and has those polarizing ingredients that people either love or HATE WITH A PASSION (cilantro, avocado). I had gone back and forth with trying this, as being poor in college and in real life, I could have turned into a bowl of black beans and rice at one point I was consuming it so much. But I gave this one a chance and am never looking back..

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I never need to get takeout again.

Real talk.

Every recipe introduction and blog post that I have read which made WILD CLAIMS such as this I immediately dismissed. That is until I went on my Asian streak in the past 3 weeks and found this fantastic stroke of luck of discovering 3 “take out” recipes in a row that were so delicious and satisfying, not to mention cheaper and healthier too.

I am having a great week.

I figured out how to make crunchy chicken without deep frying, I got a new wireless mouse in the mail (my other one was the first wireless mouse ever manufactured), and a small minor detail I have seemed to left out until now: we bought a house.

It was a fairy tale story of us losing a perfect home, then in the least expected moment getting that call that our backup offer was accepted because the first offer fell through.  But enough about that- my husband is already packing and we aren’t even 30 days out from closing yet and financing this thing is giving me agita up the you know what, as expected.

BUT THIS BLOG ENTRY ISN’T ABOUT THAT.  IT’S ABOUT GLORIOUS CHINESE FOOD.

I used to yell at my dad for being so cocky and bragging and raving about food he cooked, and here I am, some 10 years later being overly impressed with my efforts.  Except I didn’t  create this recipe and my dad created all of the recipes he’s ever fawned over.

Okay okay, here is the recipe.  My computer’s graphic card just turned my screen a lovely shade of sky blue so if the photo is wonky (I can’t really edit it or even see it), you will know why.  Not that my photos are ever appetizing.

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