Double Chocolate Oreo Bark

There is nothing quite like chocolate. No other food evokes such intense reactions as does cacao-derived fare. Whether we are talking dark chocolate, milk chocolate, semisweet or white, and whether it ends up as a cookie, cake, candy, brownie, pie or drink, the passion for this incredible food extends beyond its flavor. For me, it is a way of life and I have to have at least a little bit everyday.

While perusing my usual food blogs, I came upon a recipe for "Triple Chocolate Oreo Bark." It was a layer of dark chocolate, a layer of milk chocolate, a layer of white chocolate, and a final layer of chopped up Oreo cookie pieces. I cannot believe I am saying this, but I felt like that was just a tad bit too much. So I made a slightly different variation, by eliminating the middle layer. Who needs milk chocolate anyway? Its just plain boring.

Here is what you will need:

• Heavy sauce pan with boiling water
• Glass bowl
• 9x13 inch baking dish
• 1 package dark chocolate chips
• 1 package white chocolate chips
• 1 package Oreo cookies

Here is what to do:

• Lightly grease 9x13 inch pan
• Melt dark chocolate chips in double boiler, stirring constantly
• Pour melted dark chocolate into pan, place in freezer for 15 minutes
• Melt white chocolate chips in double boiler, stirring constantly
• Pour melted white chocolate over dark chocolate layer
• Chop Oreo cookies, and generously sprinkle them on top of white chocolate layer
• Place in freezer until set

This is a dangerously delicious treat. The dark and white chocolates pair nicely with the cookies and cream Oreos, and I love the crunchy and creamy combo! Try it, you will love it! Break up the pieces, place in a decorated bag, and you have a great little gift!

Peanut Butter Cup Rice Krispie Treats

In brainstorming for the weekly gift to whip up for Callie's secret buddy at work, Rice Krispies Treats came to mind. One pot, no bake, no stress. I am not talkin' your typical plain Rice Krispies Treat. I'm talkin' doctored up, chocolatey, peanut butterey goodness. This is what I came up with...

Chocolate Peanut Butter Cup Rice Krispies Treats


What You Will Need:

3 Tablespoons butte
4 cups mini marshmallows
6 cups Rice Krispies
2 tablespoons creamy peanut butter
1 bag of semi-sweet chocolate chips, melted
1 bag of mini Reese's Peanut Butter Cups, chopped
Non-stick spray

What To Do:

• Spray a 13x9 inch baking dish with non-stick spray
• Melt butter in large pot on the stove
• Add marshmallows, melt completely, add creamy peanut butter and stir
• When marshmallows are all melted, remove from heat and stir in Rice Krispies cereal
• Transfer to the 13x9 in pan
• Pat down with metal utensil
• Melt chocolate in microwave safe bowl, in 30-45 second intervals stirring each time
• Pour melted chocolate over Rice Krispies Treats and spread evenly
• Sprinkle chopped Reese's on top while chocolate is still soft
• Let set, then DIG IN and ENJOY!!!

I had forgotten how gooey and delicious Rice Krispies Treats are! But these? These are somethin else. If you are as big a fan of peanut butter, chocolate, and marshmallow as I am, you are in for a treat. Make them and you will be very happy. I guarantee it!

Enjoy!

Butternut Chicken Foil Pack

I am a little embarrassed to say that Food Network is the first channel I go to when the TV is turned on. It is great background TV, its mindless, and does not require a lot of brainpower to follow what is going on. Plus, everything looks so delicious! It was just recently that I was introduced to Lisa "Hungry Girl" Lillien, who shares delicious low calorie recipes with genius substitutions. Everything she makes is a healthy spin on all things delicious, but guilt-free. So, I had to buy her cookbook "300 under 300." I think you should too!

Roaming through the great collection of healthy recipes, I came upon the chapter "Return of the foil packs." Foil pack? Never made that before. Time to try something new! I suppose I have baked fish in foil, but never a whole dinner! Callie and I made "Dreamy Butternut Chicken Foil Pack" and I was pleasantly surprised by this super creamy and decadent recipe. Pay attention...

Not a fan of cutting raw meat

Ingredients: makes 2 servings

• 1/2 cup canned 98% fat-free cream of chicken condensed soup
• 1/4 cup fat-free sour cream
• 1 teaspoon chopped garlic
• 2 cups peeled and sliced butternut squash
• 1 1/2 cups chopped cauliflower
• 3/4 cup chopped onion
• 8 ounces raw boneless skinless lean chicken breast, cut into bite-sized pieces
• 1/8 teaspoon salt, or more to taste
• 1/8 teaspoon black pepper, or more to taste

Directions:

• Preheat oven to 375 degrees
• In a large bowl, combine condensed soup, sour cream, and garlic. Mix well. Add squash, cauliflower, and onion, and stir to coat. Set aside.
• Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Lay veggie mixture on the foil sheet and set aside.
• Season chicken with salt and pepper, and place it on top of the veggie mixture.
• Place another large piece of foil on top. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
• Place baking sheet in the oven and bake for about 35 minutes, until chicken is cooked through and veggies are tender.
• Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely.
• Mix well and serve it up! 

Per serving, this recipe only has 3g of fat and 292 calories. It really seems too delicious to be true, but I do not lie! Enjoy!

Cookie Dough Dip

So, I have been a little naughty this past week. I have been choosing the indulgent and decadent over  the healthy and balanced. I suppose it happens. Here is a little taste of what I have been up to...

My new friend Rebecca and I were needing a relaxing wid-week night in. After having dinner, we quickly whipped up some cookie dough dip to scoop up with square pretzels. It was the perfect accompaniment to re-viewing Season 1 of the not-so-forgotten OC. I love Seth Cohen.

The ingredients:

• 1/2 cup butter
• 1/3 cup brown sugar
• 8 oz cream cheese (regular or 1/3 reduced fat, not fat free!)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 3/4 cup mini chocolate chips (or more

Heat the butter and brown sugar on stove top until bubbling. Cream together cream cheese and powdered sugar, then add the vanilla. Pour in butter/brown sugar mixture and stir well. Stir in some chocolate chips for melty chocolatey goodness, cool the dip in the refrigerator, and add the rest of chocolate chips. Serve with pretzels, apples, graham crackers, animal crackers, whatever!

This dip is fantastic. It is creamy, crunchy, and oh so addicting! It is rich, but not overpowering; sweet but won't make your teeth ring; and gives you the power to take as much or as little as you want in every bite.

Pull out your Kitchen Aid and try it! This cookie dough dip is great for a dessert, a sweet snack, or your contribution to a picnic or dinner party. It is a great finger food that is easy to make and pleasing to all! Enjoy! 

-Austen

White Dog Cafe

Just read this menu item, visualize, and drool....


Bananas Foster Stuffed French Toast

Caramelized Flambèed Bananas, Philly Cream Cheese, Pastry Cream, Wet Walnuts

Did you picture this??? 

At White Dog Cafe, conveniently and dangerously located just down the street from me in University City, they are committed to serving local, seasonal ingredients from farms that practice sustainability. Not only do they use organic and fresh ingredients, but they cook from the heart and create deliciously decadent cuisine. This french toast was phenomenal, and the best I have ever had...

The bread had a slight crunch on the outside, encrusting the doughy and soft brioche slices. Two pieces were sandwiched together encasing perfectly melting cream cheese and caramelized bananas. On top, they drizzled real maple syrup, and generously sprinkled enough candied walnuts for each and every delectable bite. You want melt-in-your-mouth-die-and-go-to-heaven french toast? GO HERE if ever in Philadelphia. Great service, cute outside dining area, amazing food, reasonable prices. 

Rebecca and I did it right....we split the sweet french toast and the savory biscuits and gravy. Slightly odd combination, but great balance in taste. I realized that splitting meals is the best, because then you get to try two instead of one! Plus, I always seem to get jealous of what my meal partner orders, so its just better to split two and share. 

Tuna Steaks with Pesto

They say to eat fish a couple times a week. But, I tire of eating the same ones over and over. It is always salmon, halibut, or cod. I was looking for something a little more interesting last week, and I found the answer in the frozen aisles of Trader Joe's.

Tuna steaks! I had never made them before. Looking to see what was in my pantry, I decided tuna might go well with a warm pesto sauce drizzled on top. Maybe with a side of mashed sweet potatoes and asparagus? Sounded tasty and healthy to me!

The hardest part about cooking is timing everything right: making sure everything is finished cooking at about the same time and it is all warm when served. Start with cutting up the sweet potatoes (2 for 2 people). I kept the skin on to add some texture to the mash. Put them in hot water and let them boil until soft. Then, season the fish with salt and pepper and put them in a hot oiled pan to start searing over high heat. While one side is cooking, drain the potatoes, put them back in the pot, and started mashing them with some cinnamon salt and pepper. Then flip the tuna, only searing for 1-2 minutes on each side depending on how rare you like it. Meanwhile, pop some asparagus in the microwave for 3-4 minutes, heat up some pesto sauce, and dinner is served!

I was very happy with the final product. The tuna was not overly seasoned, so the pesto sauce added the perfect lemony tang and garlicky bite. It kept the fish moist, as I find fish can be dry without a sauce to soak up. The mashed sweet potatoes were a colorful side dish, fluffy and cinnamon sweet. And the asparagus... well was just the healthy green veggie that made it a balanced meal. As the least interesting part of the meal, it was the first thing eaten off my plate so I could enjoy the and savor the rest.

Healthy(er) Oatmeal Cookies

Have you ever used the cookie recipe on the inside top of your oatmeal carton? They are pretty good, and live up to their name of "vanishing oatmeal cookies." They are so good, it is too easy to eat 2, 3, 4 cookies in one sitting. Many times, I have little self control so this becomes a problem. A solution? Making a slightly healthier version...

For some time now, Callie and I have perfected our oatmeal cookie recipe. Our tricks have been under wraps for a while, but I think it is time to share the secrets (which probably are not so secret, but we like to feel creative).

Your Quaker Oats call for:

• 1/2 cup (1 stick) plus 6 tablespoons butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1-1/2 cups all-purpose flour
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt (optional)
• 3 cups Quaker Oats (quick or old fashioned, uncooked)
• 1 cup raisins

Our Healthy(er) Oatmeal Cookies call for:

• 8 oz mashed up banana or plain applesauce
• 3/4 cups brown sugar
• 1/2 cup granulated sugar
• 1-1/2 cups whole wheat flour
• 1/2 cup egg beaters
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 3 cups old fashioned Quaker Oats 
• 1 cup peanut butter chips
• 1 cup chocolate chips
• A splash of milk if it needs moisture
• Coconut (optional)
• Salt (optional)
• Other mix-in variations: ground coffee and heath bar bits, white chocolate and dried cranberries, walnuts and chocolate, trail-mix, be creative because the possibilities are endless!

For both recipes:

Heat oven to 350 degrees. In a large bowl, beat the banana or applesauce, egg beaters, and vanilla. Add dry ingredients. Mix well. Add mix-ins and milk if the dough looks too dry.

Drop dough by heaping spoonfuls onto a greased cookie sheet (or sprayed with Pam).

Bake 8-10 minutes or until light golden brown along the edges. Cool almost completely, because the best kind of cookie is warm and just out of the oven!

Making the simple substitutions of banana or applesauce, egg beaters, and whole wheat flour make these cookies a bit healthier, and just as tasty. They are soft, moist, and filling! Did I mention, most definitely VANISHING! 

Enjoy! 

Pancake Paradise

If there was a food heaven, Sabrina's little cafe near Fairmount Park in Philadelphia would be the gatekeeper. Expect to wait 30-45 minutes for a large and indulgent Sunday brunch, but it is well worth the time and calories.

Are you a french toast person? They are famous for their stuffed challah french toast with farmer's cream cheese, and topped with bananas and vanilla bean syrup. It looked fantastic, and will be my next order there.

Do you prefer eggs? The huevos rancheros are supposed to be amazing as well: 2 blue corn tortillas topped with smoky chorizo sausage sauce, lime sour cream and spicy red pepper guacamole, 2 fried eggs, and finished with fried jalapeno peppers on top. Ummm YUM!?

Or are you like Callie and I and go for pancakes? Callie went with her usual, whole wheat blueberry pancakes. Um I guess that is tasty, but all too healthy for this place. I was mentally prepared to indulge a bit more and ordered the pancake special: "Down for the Count Cakes." Listen to this and just imagine what it tastes like...

Three buttermilk pancakes topped with a mixture of orange-ricotta pound cake crumbles, anise cookie pieces, white chocolate chips and dried berries, drizzled with strawberry-orange syrup and strawberry almond butter....

I don't know about you, but I would call that heaven. The pancakes were light and fluffy, the orange and strawberry had a nice balance of tart and sweet, and the white chocolate chips and pound cake added texture. It was seriously a party in my mouth. If you can handle some sweetness in late morning, this is the way to go!

Sabrina's has something for everyone. No matter what your taste is (sweet or savory, eggs or griddle), this place caters to them all. The food looks, smells, and tastes spectacular. They keep the classics around, but weekly update the menu for new and exciting things. This place is a MUST when in Philly. I can't wait to go back!

PS- Callie and I finished our entire plates...

Keep it easy with mini frittatas

At 6:30pm after a long day at work, looking in our refrigerator was frustrating and intimidating. Nothing  looked appetizing, and I wanted a quick yummy dinner. But, not chicken AGAIN, or fish, or pasta. What is left? Eggs! It is always an easy and healthy go-to.

Initially Callie and I figured we would make omelets. We had the eggs, milk, herbs, cheese, and veggies. But then I remembered a Food Network episode I had seen where Giada DeLaurentiis made mini baked frittatas as an appetizer. Why not make it an entree! Even better, Callie and I could make our own kinds! In 10 minutes, we had savory mini frittatas coming out of the oven ready to devour. Callie put roasted red peppers, mozzarella, parsley, and onion in hers. I went with feta, roasted peppers, onion, and spinach. With a veggie on the side, it was the perfect mid week meal to lighten up our meat-dependent diet.

What you will need for 3 mini frittatas:

• 3 eggs (lower the cholesterol by using only 1 egg yolk)
• Milk
• Roasted peppers
• Onion
• Other veggies (spinach, tomato, mushroom, whatever you feel like!)
• Cheese
• Herbs (basil or parsley)
• Olive oil spray
• Muffin Tin

Preheat oven to 375 degrees. Spray muffin tin with nonstick spray. Whisk eggs, milk, salt, and pepper in a bowl. Stir in the veggies and cheese. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs, and is just set in the center, about 8-10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide them onto your plate. Dig in!

First Time Philly Cheesesteak

When in Philadelphia, having a cheesesteak should make the top of the bucket list. It sounds easy, since you can find one on any street corner. But that's just it, how do you pick where to go? Since I am into researching restaurants and finding the best out there, I asked coworkers and Philadelphia natives where to get the BEST Philly Cheesesteak in town. Jim's Steaks won the contest.

Head down the eclectic South Street and you will find Jim's modest steakhouse on the corner. This Philadelphia institution is considered a front-runner in the great cheesesteak debate. Stray away from the well known Pat's or Geno's, because Jim's steaks ooze grease that seeps into the soft baked roll and makes the entire sandwich a delicious experience. Required toppings include fried onions and sweet peppers. As for the cheese, I opted for the more fancy provolone cheese, but Jim's famous cheez wiz would be perfectly fine (and more authentic).

I did not think steak, cheese, onions, and peppers on a white roll would be that special. But it was a must-do when I got here. And I was pleasantly surprised at how yummy and satisfying it was. Washed it down with a cold Diet Coke and joined the Clean Plate Club!

An Introduction

I often associated a spatula with a fly swatter and a turkey baster with the eye dropper I used in chemistry class. But, over the last couple of years I have developed a much more meaningful relationship with these funny looking kitchen utensils. In developing my love of food and cooking, they have become helpful companions. 

Before heading off to college, I did not know how to cook at all. When my mom and dad left me in charge of making dinner for myself and my sister Callie, I resorted to boiling water for pasta or microwaving frozen mac and cheese. It was basic and bland. Experiencing the dining hall food of freshman year brought basic and bland (plus unhealthy) to an all time low. It was time to explore the world of cooking.

I became sous-chef when I went home for vacation breaks. I helped my mom cook dinner, watched what she did, wrote down recipes to replicate, and thought of healthy and balanced meals to make each night. Once my bag of cooking tricks started growing, I had a new appreciation for food. I found an even deeper love of food while studying abroad in Spain. I was introduced to gastronomy for the first time, spending my weekend afternoons and evenings indulging in artful pastries, extravagant tapas, and rich desserts. Most of what I wrote about in email updates recounted my European culinary adventures, without even realizing it. I came home a legitimate foodie.

Ever since, cooking and baking have been two of my favorite hobbies. Not only do they result in delicious comestibles, but they also provide happiness, stress relief, and a creative outlet. My meaningful relationship with cooking and baking has rubbed off on Callie, and we now love doing it together. We are living in Philadelphia for the summer, and are looking forward to cooking dinners, baking, and exploring the Philly food scene together. As we continue to try new things and expand our repertoire of recipes and culinary skills, we hope to share what we learn with you. Check back often for recipes, quick and easy meal ideas, and reviews on Philly's (budget-conscious) finest!