Are you sick of all my Oreo recipes yet? No? Good, me either!! 😉 I’m telling you, there isn’t a dessert out there that couldn’t be improved with Oreos! Now, when it comes to brownies, I’d like to think of myself as a purist. I don’t want nuts or any other add-ins (usually); I just prefer a warm brownie with a cold glass of milk (soy, of course…bleh). But I had an unopened package of Oreos staring at me and a serious craving for brownies, so I decided to just throw some in! These were GOOD! The Oreos get a little soft during the baking process so they’re nice and chewy inside the gooey brownies. I used my favorite brownie recipe and couldn’t have been more pleased with how they turned out! A new favorite!
Oreo-Stuffed Brownies
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups flour
1 cup chocolate chips
1 package Oreos (Double Stuff is best!)
Preheat the oven to 350 degrees. Lightly grease a 9×13 pan.
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
While the sugar heats a second time, beat the eggs, cocoa, salt, baking powder, espresso powder, and vanilla until smooth. Add the hot butter/sugar mixture, stirring until smooth.
Add the flour and chips, again stirring until smooth.
Spoon half of the batter into the greased pan. Place the Oreos in even rows across the batter (as many as you can fit). Pour the remaining batter over the Oreos and gently spread to the edges of the pan. Bake for about 35-40 minutes, until a cake tester inserted into the center comes out clean. Cool the brownies for at least 10 minutes before serving.
Recipe source: brownie recipe from King Arthur Flour; the “Oreo-Stuffed” part is my idea (though I’m sure it’s not exactly a new concept)
Hi there! Sorry it’s been so long, but thanks for sticking by me and being so patient! Today is the first day I’ve felt like even turning on my laptop in weeks! Hopefully all this yucky sickness will pass soon and I can get back to doing what I love: EATING! For those of you who are interested, I’m at 8 1/2 weeks and the baby is the size of a raspberry! How cute!
Anyway, I’ve wanted to post this pasta salad for weeks now because it’s SO good! It’s my mom’s recipe and she usually makes it in the summer. We had this on our Memorial Day menu along with barbecued chicken, grilled pineapple, baked beans and fresh strawberry pie (I could really go for some of that pie right about now!). Despite having mayo, it’s still really light and definitely not gloppy. The olives are my favorite part, but I also love the crunch of the celery and green peppers- really, every single aspect of it is delicious and you just can’t go wrong with this salad! Try it at your next cookout! You’ll love it!
My Mom’s Pasta Salad
1 16-ounce package spaghetti, cooked and drained
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4 tablespoons olive oil
4 ounces chopped pimento
2 cups celery, chopped
1/2 cup bell pepper, chopped
3 green onions, chopped
1/2 cup green olives, chopped
1/2 cup black olives, chopped
1 1/2 cups mayonnaise
2 tablespoon lemon juice
Toss the cooked spaghetti with the oil and mayonnaise then stir in all other ingredients. Chill for at least 2 hours before serving.
Recipe source: my mom
Wow, sorry about that. It’s been like, FOREVER since I posted anything! How sad! But I swear I have a good reason! At first it was because I was so busy with the operas (they went great, by the way!), but then I became preoccupied with other things…things like saltine crackers, ginger ale and 24 hour sickness. No, I don’t have a cold- I’ve been very busy baking up something VERY special:
WE’RE HAVING A BABY!!!!
Yep, that’s right! Joel and I are having a baby and I just couldn’t WAIT to share the news with you! This is our first (well, if you don’t count Izzy) and I’m so excited that we get to share the experience with all of you! My readers are so special to me and I’m just thrilled to be able to keep you updated through every step! Right now I’m at about 7 weeks along and my due date is January 25 (I missed Mozart’s birthday by 2 days! Shucks!). We had our first doctor’s appointment Wednesday and we got to see the baby’s heartbeat! Very awesome! Please be patient with me throughout these next couple of weeks- I’m as sick as a dog and food is definitely NOT my friend right now. I’m going to do my very best to post often, but when the sight of pasta salad sends me running to the bathroom, it makes it just a teensy bit difficult (jeez, I can barely type pasta salad without wanting to puke).
Bear with me, friends! And pray for me- this is going to be SO new and SO different! And most of all- thanks for sticking with me! 🙂
I’ve been trying to broaden my horizons a bit in the kitchen lately. Ever since I made that delicious fish curry, I’ve wanted to delve deeper into curries and other ethnic flavors. That’s when my opera friend Meredith told me about one of her simple weeknight recipes she makes often that uses Thai red curry paste. I was totally intrigued, not only by the simplicity of the dish, but by how totally yummy it sounded. I’ve been waiting weeks for a free night to make this! Not only was it easy (and QUICK! It took less than 10 minutes!), it rocked!!! If you’ve never cooked with Thai red curry paste (or made your own), you’re missing out! If you’re looking for something different and simple for your weeknight dinner rotation, try this! You’ll love it!
Easy Weeknight Thai Stir Fry
1 package frozen stir fry vegetables (I used one with broccoli, cauliflower, carrots, snow peas, water chestnuts and red peppers but you can use anything you want. Fresh veggies would be ideal, obviously, but when you’re short on time, this is too easy!)
1 package vermicelli or rice noodles (rice also works great)
1-2 tablespoons Thai red curry paste (depending on how hot you like it)
3/4 cup coconut milk
1/4 cup water
Cook the noodles according to the package. In a large skillet over medium-high heat, cook the frozen vegetables in a little olive oil until thawed and hot. Whisk together the curry paste, coconut milk and water and pour over the vegetables. Add the cooked noodles and toss to coat.
Serves 2-4.
Recipe source: my friend Meredith
Phew! Thanks for bearing with me, y’all! Now that my site’s up and running again (*ahem* 3 days later…), I’ll share a delicious treat with you! A delicious Oreo-studded treat! Yeah, I’ll admit it. I’m an Oreo-holic. Most times, I’ll pick up a package of Oreos with the hopes of using them in some brilliant baked treat, but they never make it to the oven. I can’t resist. I’ll eat every last one of them before even getting anywhere close to baking with them. It’s a sickness.
I’ve seen these cookies floating around lately and have been meaning to try them for weeks now but….well, you know my situation (see above). Finally, I gathered up enough will power to resist eating them long enough to bake these amazing cookies. OMG, I’m in love! I used my beloved King Arthur Flour drop cookies recipe and simply stirred in a hearty amount of chopped Oreos….you MUST make these. Chewy like a sugar cookie, but filled with crunchy bits of Oreos- these are heavenly. I can’t wait to make them again. If I can keep my hands off the Oreos long enough……
Cookies and Cream Cookies
1/2 cup butter
1/3 cup + 1 tablespoon granulated sugar
1/3 cup brown sugar, packed
1/2 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 large egg
1 1/2 cups flour
2 tablespoons milk
1 1/2 cups Oreos, chopped
Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment. Beat together the butter, sugars, salt, vanilla, baking soda, and baking powder until well combined. Add the egg, beating until smooth. Scrape the sides of the bowl, and beat again until smooth.
Add the flour, mixing it in completely. Stir in the milk, then carefully stir in the Oreos.
Drop the cookies by rounded spoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. A cookie scoop works well here.
Bake the cookies for 11 to 15 minutes, until they’re a light golden brown, and a bit darker around the edges.
Remove from the oven, and cool right on the baking sheets.
Recipe source: inspired by Culinary Concoctions by Peabody, drop cookie recipe from King Arthur Flour
This is the time of year I crave simple, light, quick dishes that aren’t overly heavy and take hardly any time to prepare. Hence, my love for this dish. I had an abundance of fresh mushrooms and a couple of leftover grilled chicken breasts the other night, so I threw together my favorite pasta. Nothing fancy, just angel hair tossed with a little butter and olive oil and topped with grilled chicken and sauteed mushrooms. Ahhhh. I could seriously eat this every night. I know it sounds almost too simple, but it hits the spot every time! The next time you’ve had a busy, long day and need a quick, satisfying dinner- try this!
Pasta with Mushrooms and Grilled Chicken
1/2 pound angel hair pasta
2 boneless chicken breasts
7-8 baby portabella mushrooms, sliced (as much as you like, really)
olive oil
butter
salt and pepper
fresh parsley, chopped (optional)
Cook the pasta according to the package instructions and drain. Season chicken with olive oil, salt and pepper and grill on medium-high heat for about 6 minutes on each side until cooked through. Slice the chicken into thin slices.
In a skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat and saute the sliced mushrooms for about 5 minutes, until soft. Season with salt and pepper.
Toss the pasta with a few tablespoons of olive oil and butter (again, as much as you like- you don’t want to drown it in oil, just enough to give it some flavor), salt and pepper.
Divide the pasta between two plates and top with the mushrooms and chicken. Sprinkle with parsley. Serves 2.
Recipe source: Sing For Your Supper original (however, I’m sure I’m not the first person to think up pasta topped with chicken 😉 )
I realize it’s been a slow week here at Sing For Your Supper, but I have good reason. You see, I’ve been busy with this…………
Charming, isn’t it? (I feel a little like Eddie Munster…). This is my costume for our production of The Mikado. These past couple of weeks have been filled with non-stop hip hop dancing, booty shaking, high note singing, EXHAUSTING, yet FUN, hard work. And tomorrow night we open. I’m expecting an extremely positive audience reaction- it’s hilarious. Any of you DFW-ers out there should definitely try to make one of the performances, I guarantee you’ll have a great time. 🙂
This will all be over in a couple of weeks and I’ll be back to posting 3 times a week again, I promise. For now, just bear with me…and wish me luck! 😉
Warning: this snack is highly addictive and could cause awesomeness overload- a rare, but critical side effect to snack awesomeness. Munch with caution.
Remember when I made Bridget’s Bunny Bait? Well, I happened to have leftover popcorn and white chocolate candy coating, then I looked over and saw a half-eaten package of Springtime Oreos (you know, the kind with the pretty yellow cream?)….a legend was born and a monster was created – I couldn’t stop eating the stuff! This couldn’t be easier to make and couldn’t be more delicious. If you love Oreos as much as Joel and I do, this is right up your alley! Make it! Make it today!
Cookies and Cream Popcorn
1 bag popcorn, popped (I used the Fluffy White variety)
6 ounces white chocolate candy coating
10-15 Oreos, crushed or roughly chopped (I used the Springtime Oreos with yellow cream, which is why my popcorn has a bumble bee-type look) 🙂
Place the popped popcorn and Oreos in a large bowl. Heat the white chocolate candy coating in the microwave in 30 second intervals, stirring in between until melted and smooth.
Drizzle the white chocolate bark over the popcorn/Oreo mixture and stir to coat. Dump out on a large sheet of wax paper and spread into a single layer. Let cool and harden. Break into small pieces and serve.
Recipe source: Sing For Your Supper original
**I still get questions about this, so I’ll clarify: white chocolate candy coating (or almond bark) can be found on the baking aisle next to the chocolate chips and nuts. It comes in 12 ounce packages, usually in 1 large block (it sort of resembles a large ice tray). You can use regular chocolate chips, but you’ll have to refrigerate it to harden it before serving.
WAIT!! Before you stomp out of here thinking, “eww! That doesn’t sound appetizing at all!”, just hang on! Fish curry is delicious, I promise! Don’t be afraid of the title- all it is is fresh, beautiful catfish filets simmered in a rich, thick sauce of coconut milk, chicken broth and warm Indian spices. Sounds pretty good after all, huh? My coworker, friend, pianist extraordinaire, and awesome home cook, Janna introduced us to fish curry. She served it to Joel at a Christmas party and he hasn’t shut up about it since. So, being the sweetheart that I am, I emailed Janna and asked her for her recipe so I could recreate it for Joel as a surprise. Believe it or not, this was my very first attempt at Indian food. And I have to admit I was pretty proud of myself after this one. I nailed it.
Joel was SO impressed with this dish- he said I could certainly make this as often as I wanted! Yay me! Yay Janna! 🙂 If you’ve never really tried curries or Indian cooking, I strongly encourage you to step out of your comfort zone and give this a try. Not only is it ridiculously easy, it’s extremely delicious. I can’t wait to make this again and again!
Fish Curry
2-3 fish filets (I used catfish but flounder, tilapia, or any other white fish will do), cut into 2-inch pieces
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 cups chicken broth
1/2 teaspoon cayenne pepper
salt and pepper
1 teaspoon turmeric
1 1/2 teaspoons garam masala powder
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 cup coconut milk
squeeze of fresh lemon juice
1 tablespoon tamarind paste (if you can’t find this, just omit)
fresh cilantro, chopped
Heat the oil in a large pot over medium heat; saute the onion for about 5-7 minutes, until softened then add the garlic and saute for a few seconds more. Add the salt, pepper, cayenne pepper, turmeric, garam masala, curry powder, and cumin, chicken broth, coconut milk, lemon juice, tamarind paste and cilantro.
Bring to a simmer then reduce heat to low and add the fish, being careful not to over-stir (the fish will break apart). Cook for 10-15 minutes, stirring occasionally (very carefully) until the fish is cooked through. Serve over basmati rice. Serves 4.
Recipe source: adapted from my friend Janna
Opera rehearsals have been taking their toll lately, and I feel like I’ve barely seen Joel at all these past 3 weeks. However, I was lucky enough to have a couple of my rehearsals cancelled this weekend, so Joel and I made plans for a little celebration at home. 🙂 We went to the store and got all the stuff to make a huge Mexican feast! We grilled spicy, citrus-y fish, made homemade salsa and guacamole and drank these delicious sunrise margaritas- what a way to spend Saturday night! I just couldn’t wait to share these margaritas with you, especially with Cinco de Mayo being only 3 days away! I think you’ll really love them!
Sunrise Margaritas
2 mangos, peeled and chopped
1 cup fresh lime juice (I ended up using about 8 very juicy limes)
juice from one orange (I used a Cara Cara orange, but blood oranges would be great too)
3/4 cup Kern’s peach nectar
1/2 – 3/4 cup powdered sugar (depending on how sweet you like it), sifted
1 cup tequila
1 cup triple sec (or any orange liqueur)
Place the chopped mango in a blender with the peach nectar and blend until totally pureed and smooth. Pour through a strainer to get all the little fibers out.
Place all the ingredients in a large pitcher and stir to combine. Serve over ice. Serves 4 (or 2 very thirsty people) 😉
Recipe source: Sing For Your Supper original
