I was in the mood for something sweet, but I didn’t want to commit to making a whole lot of something. So when I found the recipe for a 2-minute chocolate chip cookie for one from Zoom Yummy after searching through my tasty treats board on Pinterest!
The recipe looked pretty simple, the ingredients you need are as follows:
- 2 tbsp (3O grams) unsalted butter,softened
- 1 1/2 tbsp (2O grams) white granulated sugar.
- 1 1/2 tbsp (2O grams) brown sugar.
- 2 tbsp (3Oml) beaten egg
- 1/4 tsp vanilla extract
- 5 tbsp (60 grams) all purpose flour
- 1/4 tsp baking soda
- pinch salt
- 1/4 cup (40 grams) chocolate chips
I started by mixing the butter, white sugar, and brown sugar together in a cereal bowl.
After mixing those together I added the egg and vanilla and stirred everything together.
Next comes the flour, baking soda, and the salt. Mixing these together with a whisk was pretty difficult, because the mixture kept clumping inside. Maybe try using something other than a whisk to mix these together.
You add the chocolate chips and mix everything together!
The final step is to put the bowl in the microwave for 2 minutes, and then enjoy
In my opinion, this was completely disgusting. I was so disappointed in how this turned out. Mine had the consistency of a biscuit cookie, and was very hard and crunchy. It definitely doesn’t compare to a real cookie at all, and I don’t plan on ever making this again. Be wary if you’re ever wanting to make this, I wouldn’t recommend it.
I have always loved potatoes. I will eat them baked, fried, mashed, roasted…you name it I’ll eat it. When I found this recipe for the perfect baked potato on Pinterest I was intrigued, and immediately pinned it to my side dishes board. This recipe was so easy, I couldn’t believe it.
Russet Potato (I used 2), Extra Virgin Olive Oil, and Sea Salt.
I first started out by preheating my oven to 400 degrees. The I began scrubbing the potatoes in the sink to make sure they were perfectly clean. Then with a fork I poked holes several times all around the potatoes.
Once I finished poking holes in the potatoes, I drizzled olive oil all over the potatoes. According to the blog this recipe came from, it’ll make the potato skin even better. After drizzling the olive oil, I rubbed it all over the potatoes to make sure they were completely covered. Then after this I lightly sprinkled sea salt over each side.
Now it comes time to bake them. You set your potatoes right on the rack, and I put a pan underneath to catch any excess olive oil. You bake them for an hour, and after 30 minutes you flip them over.
These. Were. Amazing. We could not stop raving about how perfectly fluffy and crisp these potatoes were. I am no longer going to cook baked potatoes in the microwave, because these taste way better. I made mine up with butter, sour cream, and shredded cheese, it was perfect. I would not change a thing, and I will be making these again.
I have been feeling under the weather all week long, which is why its taken a week for me to post this. For Superbowl Sunday I went to a Superbowl party, and wanted to make something delicious and easy to take with me. So I looked under my appetizer board on Pinterest, and saw this awesome looking spinach and artichoke dip recipe from Natasha’s Kitchen that I knew I just had to make.
The whole process was relatively easy, all I needed for ingredients were:
- 8oz cream cheese (reduced fat is ok)
- 16 oz light sour cream
- 1 stick (8 tbsp) unsalted butter
- 1½ – 2 cups shredded Parmesan cheese
- 14 oz quartered artichoke hearts, drained and coarsely chopped
- 10 oz frozen spinach (thawed and drained)
- 2-3 garlic cloves, pressed
Her recipe called for jalapenos, but I decided against using them.
I started the process by melting together the cream cheese, sour cream, butter, and parmesan cheese. I kept stirring till everything was melted together, and making sure to get all the lumps out.
Next I stirred in the chopped artichokes, spinach, and the garlic. I stirred till I made sure everything was mixed together, and did a taste test. The dip tasted too much like sour cream, and I felt that the sour cream taste over powered any of the other flavors. So I decided to add a pinch of sugar, a pinch of salt and pepper, and finally some garlic powder. This really improved the taste and made the strong sour cream flavor disappear.
I served the dip with tortilla chips and pretzel chips, and had salsa on hand incase anyone wanted to mix the dip with salsa (its a pretty good combination). It ended up being a big hit with the crowd, and everyone kept asking me for my recipe.
In my opinion I would stick with the ingredients, but add less sour cream next time. Other than that, I would definitely make this dish again.
For my first “official” post I figured I’d make something from my crockpot board on Pinterest. I received a Crockpot for Christmas, and had been eyeing this recipe for a while, so I finally wanted to make it. I pinned the Italian Cream Cheese Chicken from the Recipe Critic, and with only 4 ingredients it looked really simple to make.
The recipe called for: 4 chicken breasts, 1 packet Italian dressing seasoning, 1 8 oz. cream cheese (softened), and 1 can cream of chicken soup.
I started the process at 1:45pm by first turning my Crockpot on low and putting in the cream of chicken soup, followed by the cream cheese, then the italian dressing seasonings, and finally the 2 frozen chicken breasts. I ended up using 2 chicken breasts instead of 4, because I have a smaller Crockpot, also because I was making this dish for 2 people.
I cooked everything on low for 5 1/2 hours, and made sure to stir every hour or so. By almost 7pm I took the chicken breasts out, and shredded the chicken with two forks. The chicken was so tender it completely fell off of the fork when I took it out of the Crockpot. I did a taste test and it tasted WAY too thick, so I added enough water to thin the recipe out.
Finally I cooked spaghetti noodles, chopped up some cherry tomatoes, mixed the italian cream cheese chicken with the noodles and tomatoes, and finally I added some parmesan cheese on top.
My review: Overall, I found the recipe to be pretty tasty. I was disappointed with how strong the cream cheese flavor was at first, but when I added the parmesan and tomatoes it definitely helped. If I made the recipe again in the future I would definitely use less cream cheese, other than that the recipe was quite tasty!
My name is Morgan, and I am a 20-year-old Pinterest addict.
Wow, I’m glad I got that out in the open. If they had Pinterest Anonymous, I would be a definite regular. I’ve only been on Pinterest for 2 years now, and I’ve pinned close to 6000 pins on over 49 boards!!!
Before you say anything let me clarify, all of my boards are organized…organized by mostly food. Yes, I said it. My Pinterest is majority about food. Sadly enough, I have only made 2 or 3 things out of all of the different recipes i’ve saved. Thats where this blog comes in!
I will be making some of the recipes that i’ve found on Pinterest, sharing how its done, and then finally giving you, the reader, a review on the process and how the food actually tasted. Sound good?
Over the course of this #FDOM (Fundamentals of Digital and Online Media) blog project, I would love to be able to increase my culinary knowledge, as well as show some fellow foodies some fun yummy recipes, and show the ones to avoid!
Cheers and Bon Appétit!