Anything cake is good

The holidays get me in the baking spirit... Or maybe it's the fact that I'm too cold to go outside and would rather be cooped up by a stove. Regardless, I have found the best bark. I know a lot of people are into peppermint chocolate bark, but peppermint ain't everyone's thing. HOWEVER I know what IS everyone's thing-- cake.

The author of "How Sweet Eats" posted a recipe that had me drooling instantly... And feeling alright that my birthday isn't until June. Cake batter bark is the answer to all of the world's problems, at least my own.



For one batch of bark (enough to fill 4-5 nice sized gift bags) you'll need:
2 bags of white chocolate chips (I used Ghiradelli)
1 bag of dark chocolate chips (at least 70% cacao, preferably)
1 tsp. yellow or white cake mix
Sprinkles to top

(You can also use chocolate bars, but in my case, finding white chocolate bars in Moscow, Idaho is more difficult than you'd think.)

*Line a baking sheet with wax paper.
*Melt dark chocolate in a double boiler or microwave. If you choose to microwave, be cautious as it can burn easily. Put the chocolate in for 60 second intervals, stirring after each time. Stirring will also help move the heat around and expedite the melting process.
*Pour the melted dark chocolate onto the wax paper and smooth it out.
*Freeze for 20 minutes
*While the dark chocolate is freezing, melt the white chocolate.
*Mix in 1 tbs. of cake mix to the white chocolate... And then stop worrying about what you'll do with the opened box of cake mix. 1 tbs. (even 2 or 3) will not affect a cake. But, if you're so worried, you can always add in flour to make up the difference. Or, you can make cookies out of the mix and not need all of the package, anyway. Are you so worried, though? You're about to have great bark, come on!
*Take the dark chocolate out of the freezer, pour the white chocolate on top and shake sprinkles all over. You can't have enough sprinkles, so go crazy. Just make sure you do it before the white chocolate starts to harden.
*Freeze the bark for another 20 minutes. When it's ready, break that bad boy into a million little pieces and have at it. Or, get candy baggies and make gifts for people; the choice is yours.

It's the season for giving, but it's also the season of weight gain... So make sure there's enough for you.

Happy holidays!

For more recipes from How Sweet, visit
www.howsweeteats.com

As the semester simmers...

I promise I will write a new blog entry this weekend.
I promise I will write a new blog entry this weekend.
I promise I will write a new blog entry this weekend.

I can't believe I haven't written on here since September. I think about this blog weekly and know I should, but then I look at the clock, realize it's time for bed and think:
I promise I will write a new blog entry this weekend.
I promise I will write a new blog entry this weekend.
I promise I will write a new blog entry this weekend.

My absence boils down to the fact that I'm trying my hardest to get a 4.0 this semester. Getting straight A's is hard work and time consuming (forgive me for my lack of awareness, I'm a rookie to the "cry when I get a 'B'" thing). I'm not really sure how close I'll get to my goal or even why I'm so motivated to do this now-- now that I'm out of chances to receive a scholarship or really boost my GPA. Regardless, I'm going for it!
But this weekend is THE weekend. I've got a recipe you can all add to your gift baskets for the holiday; I sure did... and gave them to teachers that can perhaps aid in my 4.0.
Oh yeah, I'm that student.

Cilantro reminds me of Chipotle

The other night, I made cilantro and lime shrimp burritos. While the burritos were delicious, I was left with about as much cilantro as I started with. Who knew bundles of the herb would seem so infinite? However, I am not a food waster. In fact, I was the daughter that would not only clear my plate before I left the dinner table, but the plates of my sisters, too. No, "not eating food" isn't really in my vocabulary; this cilantro was destined to be used.

With my Southern friends being such an inspiration in my daily life, barbecue anything has sounded good lately... like, really good...

With no further ado, in a happy marriage of southern inspiration and green-in-your-teeth goodness, I present to you:
Barbecue turkey burgers.

Or, as this photo highlights, what remained of Nick's burger.

To make two burgers, you'll need:
1/2 pound ground turkey (I used 99% fat free)
1/4 cup BBQ sauce (varies depending on sauce's heat or sweetness)
1/4 cup chopped cilantro
1/4 cup chopped red onion
Salt and pepper to taste
2 slices of cheese (colby jack and cheddar are our favorites)
A few slices of red onion
Whole wheat buns

-Combine the first five ingredients (come on, don't be afraid to get your hands dirty.)
-Separate mix into two patties
-Cook patties on a hot, well-oiled pan
*Cooking times will vary depending on thickness of the patties, but four minutes each side should do it.
-While the patties are cooking, add in a few red onion slices to the pan to soften them up.
-When the meat is just about finished cooking, place a slice of cheese on each patty and let it melt down.
-Spread a thin amount of barbecue sauce on one side of each bun. Put your patties and red onion slices on top of the other sides, close them shut and eat up!

We also made some easy baked fries to go along with our burgers. For that you'll need:
1 potato
Olive oil
Salt (or garlic salt)
Grated parmesan (optional)
Cooking spray (I used PAM)

-With a damp paper towel, gently remove the dirt on the potato.
-Cut the potato into thin, even-sized wedges.
*Cutting food into equal sizes helps ensure that the cooking time is consistent throughout
-Line a baking pan with aluminum foil and spray the foil with cooking spray.
-Lay the potato wedges on the foil and drizzle olive oil on top.
-Rub the potatoes around in the oil and sprinkle generously with salt, pepper and parmesan if you choose to use it.
-Bake at 425 for about approximately 40 minutes.

Now, what else can I make with my barbecue sauce...

Fizzy fantastic

It was a success.

I'm not one to dabble with science experiments in the kitchen. Until I have children whose teachers are sending them home with assignments to produce green gak and erupting volcanoes, the most experimenting my kitchen will see is applesauce replacing butter in a muffin. However, I was feeling adventurous last week. The wind had taken over our original plans to play tennis, so baking was the obvious substitution. Down the street from where we were going to buy rackets is a market. We were craving lemon cake, I was craving something new. I remembered multiple blogs writing about this soda in cake substitution, so I thought, "why not? If this doesn't work out, it's a sign from the health gods that I wasn't meant to compensate exercise with baked goods."

I slowly combined a 10 oz. sprite with boxed cake mix. All of the other ingredients listed on the box are omitted but the recommended cooking temperature and time remains the same. Because this wasn't a normal cake, I took the chance to not use normal frosting. I don't know if I was expecting the final product to be some type of carbonated, floating dessert, but the thought of it being so made me want a really light topping. I mixed a tub of fat-free cool whip with a packet of cheesecake instant pudding.

It was a success.
When the timer went off and I saw my cake, I was surprised. The real test was in the taste, though. As the blogs promised, you could not tell a real difference using this substitution. Because we didn't use sugar-free soda (we probably will if we make it again), I'm thinking that the added sugars contributed to a little bit of a stickier cake than usual. The stickiness wasn't significant; it was just on the top, anyway. We put a dollop of the whipped cream mixture on each slice and had at it.
*For white cakes, use clear colored drinks. For chocolate, darker drinks will work great. A chocolate cake with a cherry Pepsi drink might add a subtle cherry flavor. Try it!

Boise is not a state

This was the last first week of school I will ever have-- unless I choose to go to graduate school-- and I savored every second of it. I have reaffirmed my love for Moscow and being a Vandal. I'm sitting in the front of my classes, taking notes and am even reading the optional assignments. My goal this year is to get [almost] all As and stay on the Dean's List, totally obtainable.

My apartment is like a little cabin; the whole unit is made of wood. And even though I get a little frightened when I broil fish or light a candle, I think I live in Moscow's hidden gem. I live with one of mine and Nick's closest friends here, Tara. She plays Eminem on repeat and doesn't really know how to use any sort of "inside voice," but that's okay... At least until school gets harder, and then I'll have to remind her I'm not hearing impaired and can, in fact, hear her when she's not screaming her stories.

As I expected, my favorite class is nutrition. My professor is the real version of the Eat. Pray. Love character. She traveled around, learning and eating, and I can't get enough of her adventures. I'm still very much into my PR courses as well, though. I got a job doing PR for a local coffee shop, Red Star Coffee Co. I'm doubling that job with a semester long project I have in a PR class- to do various assignments for a chosen client. I can't believe my luck with the opportunities I've been given. I thank my lucky stars each day and then, of course, pray for an employer to notice me next spring when I apply for jobs.

So, until my next post (which will include a recipe), I'll leave you with this: stick to leafy greens and abandon your romaine. The greener the vegetable the better, although orange is pretty darn good, too-- compliments of Nutrition 205.

Crunchwrap Supremer

I can't tell you the last time I ate fast-food. I've watched one too many documentaries about what might be in the deep fryers and ovens of America's beloved fast-food chains, to forever defer me from my nearest drive-thru. That, and I have this "thing" about knowing exactly what is in my food. The nutrition charts many chain-restaurants provide show only the disturbing amount of calories in their meals, not ingredients.

But lets be honest, there are no fries that have quite that addicting taste like McDonald's do. And when it comes to totally non-traditional, yet strangely satisfying Mexican food, Taco Bell really hits the spot.

Which leads me to my fast-food vice-- the Crunchwrap Supreme. For some reason, I think the crunchy and soft meal is completely wonderful. But since my health kick began and I became more creative in the kitchen, I knew that if I wanted a Crunchwrap, I'd have to make it myself.



And boy, did I.

Ingredients:
1 extra large tortilla (used wheat)
1 tostada shell (substituted with three crushed chips)
1/2 small chicken breast
1/4 cup salsa
1/2 lime juice
1/4 cup tomato
1/4 cup lettuce
2 tbs. sour cream (used fat-free)
2-3 tbs. grated cheese (used 2% milk, reduced fat cheese)

-In a skillet on medium heat, cook chicken for two minutes. Add salsa and lime juice and cover with lid.
-When chicken is finished cooking, shred with two forks on a cutting board.
-Lay out tortilla and spread sour cream in the center-- the width of the tostada.
-Place diced tomatoes and chopped lettuce on top of that.
-Place tostada shell (or chips) on top of veggies.
-Put chicken and then cheese on top of shell.
-Fold over tortilla six times. Each flap should over lap the next.
-Place crunchwrap on a skillet on medium-high heat. Press down firmly with spatula to add weight. Flip when the first side is golden to your liking.

For a vegetarian option, substitute the chicken for black beans.
Ingredients:
1 can black beans
1 clove garlic
1/2 lime juice
3 tbs. salsa
Pinch of salt

Blend all ingredients together using a mixer (I use my blender) then heat in a pot over medium heat.

Enjoy! I served it with blue corn tortilla chips and roasted red pepper salsa, yum.

Good, better, best

I have made some changes these last couple weeks. I have stopped working at Seattle Children's Theatre. What I wanted out of an internship wasn't what they wanted from an intern. It wasn't a hard good-bye, rather something both SCT and I knew needed to be done. I came to Seattle and put my life on hold to apply my skills and gain PR work experience. After my departure from SCT, I didn't waste any time trying to find a company that would meet my expectations. Lucky for me, I found one that has exceeded them.

This time around, I found a business that is more closely related to what I now know I want to pursue, something in the culinary industry. I am the PR intern for Dish it up!, a cooking school, wine, kitchenware and counter design store, and I couldn't be happier. I'm thrilled to work for Dish it up!. I'm doing work I love in a fantastic environment. I get to walk through cupcake liners when I need a pen; I sit at a kitchen counter where blueberry pies were made the night before. The staff is warm and the work is applicable to my PR degree.

SCT started my summer in a direction I didn't want to go, but my new internship has completely changed its course. I have learned what I don't want in a job and what I do. I don't, in any way, think that makes this experience lackluster. Dish it up! came along and put a lot into perspective-- better late than never, right?

I am also helping my long-time friend, Liz Bateman, doing PR for her sister's wedding cake company, Cake Couture. Their cakes are incredible and I am honored to help her family in any way I can.

Life is good.



New recipe to come.. soon. :)

www.dish-it-up.com

Mamma, Mia

Nick and I celebrated a year and a half of lovin' yesterday. Because he insists on taking me out on our big, year-averseries, I decided that I'd wear the pants on our half-years and take him on a date to celebrate.

Nick loves Italian food, so Italian food we got. We went to Mamma Melina, a restaurant that a few locals told us is incredible and authentic.

When we first walked in, we admired the unique interior design. The furniture and linens are all white, the walls are gray and oil paintings are tacked to the ceilings. It was comfortable, "smart casual," as their website calls it. I'm not sure how smart the guy in basketball shorts and a Fubu shirt was, but hey, if anyone there got the memo for the casual part, it was him. We got there around 6 pm. I made a reservation so we were seated immediately, but there wasn't much of a wait, anyway. The place was fairly full, though, with a steady flow of people coming in. As we got closer to our table, we noticed a few things that just didn't quite fit. The chairs were plastic and had an outdoor, pool-side feel. When Nick pulled out my chair for me, he could have easily lifted it up and brought it to the nearest recreation center. The salt and pepper shakers were also plastic and so clearly could have been from any market nearby. It was close, Mamma was on the right track, but putting the salt and pepper in a different container would have made all the difference. The same goes for the table linen. While it was white and clean, it needed to be ironed. The pleats in it came up and looked like it had been crumpled in a bag for weeks. Two brothers own the restaurant, but I know Mamma Melina must have taught them to iron. Come on, guys, you could even put them in the de-wrinkle cycle in a dryer-- the ultimate bachelor trick.

But, it's all about the food, right? We ordered the prosciutto, caprino e rughetta pizza and gnocchi di patate con pomodoro e mozzarella. The pizza had a thin, wood-fired crust and was topped with tomato, goat cheese, rucola and prosciutto. The potato gnocchi was topped with sauce (organic tomato), mozzarella cheese and parmigiano. The pizza was great, no complaints there at all. For 12 dollars we each had a generous half. It was light and full of flavor. Thankfully, that flavor wasn't from just cheese or just sauce; both of which were surprisingly light, letting other flavors come through like the strong rucola and salty prosciutto. The gnocchi, however, well, it wasn't as great as the locals talked it up to be. I lost the taste of the cheese in the heavy marinara sauce it was filled with. The dish was just alright. It was gnocchi, and that's about that. Not worth the 13 dollars for the taste or portion, that's for sure.

I think we'll go back, though. The couple next to us got a great spinach fettuccine dish I'd like to try, and I could go for a variety of their other pizzas anytime. I've learned to take care of my pizza cravings the second they come. Otherwise, I'll eat a whole box, literally, again.

http://www.mammamelina.com/

Twice as nice?

I'm trying to bring back the lost art of letter writing, more specifically, package sending. Bonnie mailed me mint brownies and cookies on my birthday. There were a few crumbs, but the food stayed surprisingly well. This of course meant I could eat all of the brownies and all of the cookies within the first few minutes of opening the package-- at 9 am.

So, it's my turn to return the favor. Tonight I made cookies for Bonnie and Lauren. Ok, well, tonight I started to make cookies for Bonnie and Lauren.

When I bake, I usually substitute the butter or other fat (like oil) with something healthier. This can be mashed banana, pumpkin puree, yogurt or applesauce. I had just the right amount of applesauce to finish off the jar, so I used that. Usually, the ratio for the substitute will be the same, but it's a matter of preference. Some people prefer to use 1/2 the required amount of fat with 1/2 substitute. The consistency is a little different when you substitute the fat, though. Cookies turn out more cake like, cakes are more moist. This doesn't work with everything so you have to toy around. Using eggs in recipes can also be altered. If a recipe calls for one whole egg, you can use two egg whites (keeping with a 1:2 ratio). Or, if more than one egg is required, you can use both whole egg(s) and substitute egg(s) with egg whites. For all of these changes, cooking times will vary. Until you get the hang of it, you'll have to check the oven frequently. Most times, the flavor doesn't change too much, but be cautious. Sweetened applesauce will make a bigger difference than unsweetened, etc.

Tonight I made sugar "cookies" (more like cake-cookies) with m&m's mixed in. Because they were so light, I figured I could have another.. then another.. then another.. Eight cookies later, here I am, full and ashamed. Bonnie and Lauren's boxes to be mailed remain empty, while I waddle around, sickeningly full. I'll do better next time!

What college doesn't teach you

As I sit in my room, Pandora playing, gnats flying around me, staring at a television I wish would work, I reflect on a few things I've realized since I came here:
1. No matter how clean a place is, if you live in a basement, there will be bugs. Back in my vegetarian days, I would have let the critters prosper and call this home their own-- thank goodness that's over. I've stomped and smashed more gnats since mid-May than the average person will in their whole life. I've actually gotten pretty precise in it.
2. It is possible to get rashes later on in life. I think they're from stress, but they itch like crazy.
3. It is possible to miss a small, quiet town that has less to do than one block in a busy city. Oh Moscow, your simplicity is but a pleasant memory and the bulk section of your market, something I can just dream about.
4. By the end of a 9-5 shift, I'm over people and want to crawl into bed. This will sound bad, but being social after work sounds awful. I find myself talking to the same handful of people often and old friends sporadically, and that being good enough. Don't get me wrong, Nick and I would love to make a great group of friends here and have tried, but there is some disconnect with personalities. We're going to continue to try but until then, I'm so grateful for the great people I do know. Now, to just get us all together in a place we all love...
5. I don't want to do PR for a theatre or performance organization. For many reasons, it just is not my place. In my ideal world, I'll find a job that combines food and writing and/or marketing/PR. I'm going to really try for that and be happy. I'm very grateful for this summer opportunity and in some ways, it not "working out" is great. I now know what I don't want to do and have shaped my hobbies and interest that I have gained over the last several years into something I can see myself utilizing in my career.

This past week at SCT was difficult, but I'm sure the next several weeks will just get better. My mom is coming to visit for a weekend in mid-July! Some familiarity will be incredible. Nick made my birthday one I'll never forget. It was both relaxing and action-packed, casual and formal-- what more could I ask for? Probably not to have gotten sick at the concert, I probably would have asked for that, but, really, my 21st was amazing. I'm really lucky he was here and so grateful for the people that thought of me on my day... Thanks, Facebook, for reminding so many that I can now legally drink wine.

Squash me

I didn't want to turn this into a cooking blog, but I can't resist. We just got a table to eat our meals at. As nice as the oriental/homeless feel the floor was, the table adds an element of cleanliness and just plain goodness. Tonight I made acorn squash stuffed with cous cous and a chocolate fudge and peanut butter pie (guess which dish I chose to make and which one Nick requested). I really like to cook. So much so that, if given a time machine, I can't say I wouldn't re-consider college and scope out a culinary institute instead. But, I'm not above selling cookies out of of the trunk of my car, either.

Five pound maximum

Overwhelming doesn't begin to describe our time in Seattle thus far. Within the first day, we unpacked all of our things into our 4x4 room and had a mental breakdown when it took 45 minutes to find a parking spot on the street. Who knew we lived on Greek row? But now, a few days later, we have a better handle on public transportation and are learning to enjoy the "coziness" of such a small room. We've done some tourist-y things: checked out Pike's place and downtown shops and frequent the University Village. Unfortunately, Nick's internship didn't work out, but a job at the Space Needle is looking promising. I've joined a gym and have found myself being the cooking and cleaning, domestic lady of the house. I can't say I have a problem with that, mainly because, lets be honest, it's just adorable and Nick is such a good help when I ask. As for the weather, it isn't nearly as bad as everyone warned me it would be. It has rained a few times, sure, but it's brief and not some buckets-of-water-falling-from-the-sky experience, as some people made it out to be. We're still in America, folks. It's summer here too and the sun is a'shinin.

I think this once-city-girl has realized I don't love the city as much as I once did. The week before our move to Seattle, when we were at Nick's family's cabin, I was much more relaxed and at peace. The homeless people are a real downer in big cities and, lets not forget, we are but poor college students and do not have six dollars to spend on a pair of scissors, Seattle! I just needed to open a box! But, really, things are looking up. Meghan Miller has been a great help for us here; we really appreciate her. Tonight we are going to temple, tomorrow Nick's friend from high school is coming to visit and Sunday we are going to church. As for right now, BBC is on, we're getting ready to go to Urban Outfitters, and all is well.

Wild Wild Washington

In an effort to remain as creepy as ever, I hid for Nick to find me when he arrived from the airport from Spain. Ok, what really happened is this: a month prior to his return, Nick's mom invited me to be with the family at the airport to pick him upon his arrival. We figured he might have been expecting me to be there, though, so instead, I waited for him back at their house while his parents got him. When he finally saw me, he took a few steps back in surprise. I was running toward him with open arms, and there he was, walking away. So, all in all, success.

Since then, we've packed up my apartment, said our good-byes, and have been in Kennewick with his family, Moscow with our friends, Mazama with his parents, Spokane with his brother... And are really tired. I wish I could have found a weekend to see my family as well, but there is still time during the summer to, hopefully, work that out. I've been eating crap and a ton of it. Sweets taste better with your best friend eating them with you. My diet starts the day we get to Seattle. We're finding a gym a.s.a.p, too. It's summer time and I have the same aspirations that any stupid girl does-- to be tan, skinny and bomb. And speaking of Seattle, that happens on Monday. Time is flying!

Nick's mom and I went for a jog while Nick and his dad went for a bike ride. The jog got me all hot and bothered; I had no choice but to tank-top it, ok?

Timchalk cabin in Mazama, Washington

Mother's Day Brunch in Kennewick with Nick's fam

A special appearance from the dog

Oh, Vickz

Today in my reporting class, my professor asked how many people had a blog. Surprisingly, only about two people raised their hand. I looked around at the girls in the class, though, and I know more have a blog. My professor said blogs can be great and she almost required us to have one. She then made a disgusted-looking face and said, "but I don't want to read about all of you."
But, maybe you do.

This is my last week of my junior year in college. After next year, I'll be pushed out into the real world, probably working as a barista. Until then, summer. I got an internship as the PR/marketing intern for Seattle Children's Theatre. I am so excited.... I'm coming for you, Seattle, with my best friend/boyfriend Nick Timchalk in tow.