That Girl Mel

Happy Valentines Day!

2012-02-14T11:57:00.000-05:00

Just some of the yummies we will be enjoying today!

Happy Valentines Day to all!

Congratulations Giants!

2012-02-06T16:34:00.000-05:00

Made these yesterday for superbowl!

Congrats Giants on your win!

Bruschetta

2012-01-22T13:12:00.000-05:00

Bruschetta. Oh my sweet baby Jesus, Bruschetta.

Nothing in this world is better then bruschetta. Nothing Nothing NOTHING.

I lose my mind for it. Die for it. Live for it.

I love it for breakfast lunch and dinner, everyday. Well not really. But I would

if it was ok with the world. Which its probably not. So I can't. Ignore me.

So easy. So easy, teach your kids to make it and make them cater to you.

THE GOODS:

Cherry Tomatoes

Half an onion

A few garlic cloves

Tablespoon of Olive Oil

Teaspoon of Balsamic Vinegar

Bread: French Baguette is the best to use.

Salt, Pepper, Basil leaves

These my friends, are the bootleg french baguette slices I will be using for you all tonight.

It was a snowy Saturday night at 9pm, and everyone was out of fresh bread. Go figure.

There will be a lot of bootlegness in this post, but I will guide you right I promise.

All jokes aside, these actually worked out really well, and they were really GOOD!

I think the hardest thing about this post is making sure you have all of the ingredients. Ready?

Take your cherry tomatoes, cut them in half, cut the halves in half, then the halves of the halves in half.

Basically.. chop them up. Do the same for your garlic and your onion. NOW.. pictured above

is WAY to much onion for a normal person to use. But I'm not normal so its ok. Just make sure

to sparingly use onion or people will spit it in your face. Promise.

Once everything is chopped up toss it all in a bowl.

Sprinkle on some salt...

Sprinkle on some pepper..

Drizzle in your tablespoon of olive oil..

And give it a good mix.

Now drizzle in your teaspoon of balsamic vinegar. You may want to use half a teaspoon, but

remember I'm not normal.

Then give it another good mix being sure all ingredients combined.

NOW.. don't be me and do the unthinkable. Don't do what probably has my Italian grandmother rolling in her grave. But it wasn't my fault. Did I mention my grocery store was out of EVERYTHING? Why is that? Why whenever a little coating (ok 7 inches) of snow falls down everyone rushes out and cleans the shelves? I don't get it. This isn't armageddon. But I digress.

I had to use dry basil leaves. Terrible. Don't do it. Use fresh.

Even though it does taste the same.

Sprinkle on a bunch of fresh (dry) basil leaves and sniff up the yummy aromas.

Now the fun yummy fattening but who cares part. Melt a chunk of butter (about a quarter of a stick)

on a sauce pan over medium heat. If you're using fresh bread like you should be, I would say use half a stick. This will give your bread a beautiful brown coating and a delicious flavor.

Since my bootleg bread is already pre toasted, we're just doing this to warm them up.

melt..melt...melt..melt

Melttttttttttttt

Once melted, place down your baguettes and let them soak it up. Again if you're using fresh, they are done when they have a nice golden-ish brown coating. Of course this step is totally optional, and you're free to use cold, dry, boring bread.

Place your baguettes on a pretty dish

And pile it on BABY. Oh yes.

Oh oh pile it right on.

Give it a final sprinkle of basil (or even parsley) and make all your friends jealous.

You now have permission to die happy.

Try it out.

Twice Baked Potatoes

2011-10-28T12:16:00.001-04:00

I want to start this post by apologizing about the photo quality. It was late,

the lighting was bad, and I completely forgot to edit them. Do you know how

long it takes to import pictures to blogger to then realize you completely

forgot to edit them? Who am I? What were we talking about again?

Oh right the POTATO. Well actually, we were talking about my pictures, but lets

just pretend we were talking about potatoes the entire time. Sound good? Great. I'll stop now.

Twice baked potatoes are Gods gift to earth for us starch lovers. They are so beautiful,

delicate, and amazing. You will divorce your husband for them. All types of magical things

happen when you try one for the first time. Stretch marks disappear, husbands do the dishes,

and a choir full of angels sing a song.

Ok not really, but you definitely still might consider divorcing your husband for them.

The Goods:

Potatoes

Butter

Salt

Pepper

Parsley

Start by washing, scrubbing, and squeaking your potatoes clean. Then pierce some holes

in them with a fork, and place them on a cookie sheet. Pop them into a oven heated at 350 for

ONE HOUR, or until you can cut through the potato with no resistance.

After one hour, clamp a potato in your hand lined with a towel/paper. Have you ever

experienced holding an extremely hot potato with no hand protection? Its painful. Terrible.

Probably worse then child birth. Ok not.

Slice the potato in half from top to bottom.

Now, this is important. Take one of the halves and scoop all of the potato out and into a bowl.

ALL OF IT.

With the other half of each potato, only scoop out the very first layer so you're left with a canoe

looking typeish thing.

Add salt, pepper, and parsley to your potatoes. I like parsley in my mashed potatoes.

Now scoop in a totally inappropriate amount of butter. It has to be inappropriate or else it won't

taste as good.

Now viciously mash them up. The butter will melt on its own from the heat of the

hot potato.

Do you have a potato masher? You need one.

Now put a little butter on the potato halves, little as in a lot, and let it melt in a little bit.

NOW this is where magic happens. Take a big spoonful of your mashed potatoes and place

it on top of your potato boats. Potato boats. How cute. I just made that up now.

YUM. Stuffed Potatoes. Brilliant.

You can add bacon if you wish, or even some cheddar cheese. Whatever extra calories

you'd like to add, be my guest!

Now back in the oven they go for 15-20 minutes!

Shh. Did you hear that?

The angels have sung.

Chicken Cutlet Piccata

2011-10-23T19:00:00.000-04:00

Why does everything taste better with lemon? Seriously, everything.

It is the bacon of the fruit family.

I absolutely love lemon paired with chicken. It brings out so much

flavor and is the perfect thing to eat for breakfast, lunch and dinner every night of the week.

I kid.

This is my twist on Chicken Piccata.

Chicken Piccata is traditionally un-breaded, and is just usually tossed

in some egg and flour. I wanted to make chicken cutlets one night, so I

decided to make Chicken Cutlet Piccata. I was completely blind going in

and had no clue if it would work.. but my sweet baby Jesus. It was delicious.

The Goods:

Boneless Chicken Breast

1 Egg

Breadcrumbs

Lots of Lemons

Butter

White Wine

Olive Oil

Preheat your oven to 350.

Start out by cleaning, slicing, and cutting your boneless chicken breasts. Then pour out some

breadcrumbs onto a plate, and beat an egg.

If you already know how to make chicken cutlet,

then those are the basic steps you're going to follow at first.

Coat the boneless chicken breast in some egg.

Then toss is around in the breadcrumbs to completely coat it. Set aside. Repeat for all your chicken.

Now heat up a pan with some olive oil.

Place in your chicken breasts

and cook for 3-5 minutes.

Then turn over and cook for an additional 3-4 minutes.

Place your cutlets on a paper towel lined plate to soak up any excess oil.

While your cutlets are soaking, squeeze the juice from half a lemon on the bottom of

a baking/casserole dish.

Then squeeze the other half onto the chicken. I had double the amount of chicken then what is

shown, so I cut up an additional lemon and used it as well.

Place the cutlets into your lemon lined dish, and bake for 10 minutes.

While the cutlets are in the oven, start to make your lemon sauce.

Melt 2 tablespoons of butter on high heat in a sauce pan.

Squeeze in the juice of 1 lemon into the pan

Pour in some white wine

And throw in some lemon halves. However many you use is up to you. I used 6.

Swirl it around and let it simmer for a few minutes.

After 10 minutes, take out your cutlets

Remove lemon sauce from heat and whisk in another tablespoon of butter.

Pour sauce onto the chicken, and smile because it smells so d*mn good.

Its amazing I PROMISE!

Finish off by topping it with thin lemon slices and parsley flakes.

Take a bite and die.

Your sudden death will be totally worth it.

Oh My.. Apple Pie

2011-10-18T14:31:00.001-04:00

This is my most favorite time of year for the kitchen. Most people dig summer for all

the fresh herbs they grow in their gardens, but I'd take comfort food over fresh

basil leaves any day.

I like to call this my "famous apple pie". I make it every year, at least 3 times, and every

year people ask me for the recipe. Therefore, I now crowned it famous.

The Goods:

6-7 Apples

1 Cup of Sugar

Nutmeg

Cinnamon

Salt

Cornstarch

Lemon/Lime Juice

Butter

1 Egg

Pie Crust (I use Pillsbury)

P.S Sorry for the crummy lighting in this post. Made this at night!

Grab some apples. Peel, cut, and slice them into quarters.

They say the key to a great apple pie is using 4 different types of apples.

ex. Fuji, Red Delicious, etc.. so don't be afraid to browse the entire market.

Squeeze on some lemon or lime juice. I prefer lemon juice, but I didn't have any on hand so I

settled for leftover lime juice we had from last weekends margaritas.

Mix it up good, then

add your 1 cup of sugar. You goes know I'm not a precise measurer, but I recommend sticking

to exactly 1 cup.

Sprinkle on a pinch of nutmeg

Some cinnamon

and a litttttttle bit of salt.

Mix it up really well until all the ingredients look absorbed and your apples look "wet".

The sugar we added is really going to bring out the natural juices of your apples. So delicious.

When your apples are wet, your kitchen is filled with amazing aromas, and you just can't seem to

control yourself from taking a bite.. its time for your cornstarch. 3 Tablespoons.

One

Two

Three

Mix.

Until the cornstarch disappears.

Now take your pie pan. I'm using a 9in, but the deeper the better. Just make sure your pie crust

is big enough.

You can make a homemade pie crust, but store bought is so much easier and is equally tasty.

I've been using the Pillsbury Pie Crust for years and it always taste as good as the first time.

Carefully roll it out in your pie pan. If you had it in the freezer, made sure you have it out in room temperature for at least and hour for it to thaw out. To avoid this, just leave it in the frig when you buy it.

Dump your apple mixture in it, and smile. It looks so yummy.

Take some butter slices and dot around your pie.

The top crust is the trickiest, and it took me a few times to perfect it without ripping a whole through it.

Just carefully roll it out and plop it on top of your pie.

Then go around the entire pie sorta pinching the two pie layers together. You want to make sure there

are no openings.

To make your classic pie mark, make an X in the center with a knife.

Then any other funky line design you want. Find your inner tattoo artist, and just go for it.

I made a sad looking star thing. Did I mention I failed art class in high school?

Grab a cookie sheet and line it with foil. You want your pie pan to rest on this as theres chance your apple mixture can break through and then bubble over. Then you're gonna have to convince your guy how he does nothing around the house and has to clean to oven. It just won't go down well.

Quickly beat an egg, and brush it over the top of your crust .This will help it brown. You can also

add a sprinkle or two of sugar if you're feeling extra frisky.

Now in the oven it goes at 375 degrees for ONE HOUR. It will be the longest hour of your life, so

make sure you occupy yourself with reading some more of my recipes.

TADA! Fastest hour ever.

I can't even begin to tell you how amazing freshly baked apple pie tastes, so you're just gonna have

to try it out for yourself.

Try it out!

English Muffin Pizza

2011-10-15T13:18:00.000-04:00

If your kids and/or whiney husbands don't love you after this one, then there really is no hope.

Ever have a craving for pizza but just don't want to go get it? Or have to make

a full pizza from scratch? I know & feel your pain. Its terrible. How could one

NOT want pizza???

These bring me way back to childhood when my grandmother used

to make these all the time. It would be mine & my brothers chance to be able to help

out in the kitchen, and boy was it simple. So simple it shouldn't even need a

recipe.

The Goods:

English Muffins

Tomato/Pizza Sauce

Shredded Mozzarella Cheese

Topping *optional*

Preheat your oven to 400 degrees.

Grab some English Muffins, and slice them in half. You can use as many as you'd like. You'll

get two pizzas per muffin. ie: 1 muffin = 2 pizzas 2 muffins = 4 pizzas etc.

Grab some yummies Marinara sauce. The jarred stuff works fine for this, but if you have fresh sauce,

more power to ya!

Put some in the center of each muffin, then spread it out to the ends. I like to add a lot of sauce. Its just

so good. I love it I love it I love it. I really do.

Now take some shredded mozzarella (You can shred your own if you have a block of it)

And sprinkle some into the centers. I don't ever use much cheese, just because I'm not a huge cheese

person, BUT you are free to sprinkle on a calorie load if you'd like. However, you don't want to add too much because the cheese can bubble over. No bueno overload.

If you plan to use any toppings such as bacon or pepperoni (or even chicken if you're feeling extra frisky), now would be the time to slice it up and place it on each muffin.

Now pop these glorious artworks into the oven for 10-15 minutes.

When they come out, the edges will be nice and crispy, and the cheese will have spread out.

Am I the only one who prefers the bottom half of the english muffins?? Can I get an Amen?

Add some pepper, red pepper, basil, or whatever else you like on your pizza.

Perfect snack for the weekends! Try it out and let me know how it goes!

Not-So-Healthy Guy Approved Salad

2011-09-16T13:13:00.001-04:00

This is my guys favorite salad. So much that he let me take pictures of

him making it yesterday. Thats love!

He isn't what you would call picky. Just particular. Like most guys. They don't

want to eat fruity tuttie salads. They want lean mean hormonal making machine salads!

Make this for your guy and he'll probably buy you something shiny.

You'll need..

A head of lettuce

1 Onion

Half of a green or red bell pepper

1 Carrot

Scallions

Grilled or Chicken cutlet

Bacon

Salt, Pepper, Garlic Powder

Lime Juice

Dressing of choice

He recommends only sticking to, either: Italian, Balsamic, or Oil & Vinegar.

He also usually adds cucumber, but didn't have it on hand. *mental note*

Start by chopping up a head of lettuce.

Generously add salt and pepper, then set aside in a bowl.

Dice up your onion

And set aside with lettuce

Slice up carrot

And set aside with the lettuce and onion

Chop up your scallions ( I LIVE FOR SCALLIONS )

And set aside with your other ingredients. Repeat this process for the rest of your vegetables.

Now dump it all back onto your cutting board.

Add diced up pieces of bacon

Garlic powder..

And lime juice. Then place back into your bowl.

Now cut up your pieces of chicken. The chicken cutlet works well, but use grilled for a more healthier approach. The word healthy isn't in my guys vocabulary.

Add your chicken to the salad, then

Pour on your dressing. He used a homemade Italian dressing.

Maybe one day I'll share my secret with you.

Place a bowl of the same size over your salad bowl.... AND

Shake watcha momma gave ya

Work out those arms ladies!

Take off plate and add more dressing

Then shake it up again!

Empty it out into your pretty serving plate and toss around.

Then cut up a tomato into pretty circles and then in halves

Salt em'

And then outline your pretty salad with your pretty tomato frame.

Simple as pie. Except, not as fattening! Ok.. it probably is.

Try it out!

Garlic Bread

2011-09-15T19:02:00.000-04:00

You're probably gonna love me after this post. Cue the choir.

This my friends is Garlic Bread. The most amazing thing that will ever

touch your lips. AND you can make it in between commercial breaks of Law & Order SVU.

Its THAT easy.

You most likely have had garlic bread at a restaurant before, or maybe you've been

lucky enough to have it homemade. Or maybe not. And thats why you're reading this.

You'll need....

A loaf of bread...

A few garlic cloves...

Lots & Lots of butter... or not. Depends on what your sucky diet allows you.

Garlic Powder, Basil...

...and olive oil! I bet you 10 cupcakes you already have ALL of this inside your pantry.

Start out by cutting your loaf of bread open. You don't want to completely cut it in half.

Just open it up.

Chop up some amazing beautiful pieces of garlic. Did I ever reveal my talent for eating raw garlic?

Now spread some butter on your bread. You want to cover the whole thing end to end.

Tap on some garlic powder, or a lot

Then sprinkle on your chopped up pieces of garlic. Evenly distribute.

Now throw on some basil leaves. A lot of people will tell you to use parsley. Basil my friends. Basil.

Lastly, pour on your olive oil.

Plop this God send on a cookie sheet and broil him in the oven for 10 minutes.

You can also just put the bread in your toaster oven for 5-7 minutes.

Thats how I do it most of the time.

This particular loaf of bread was to big to fit, however.

But that just means more for me.. right?

Now get back to your show! Elliot is probably worrying about the well being of 1 of his daughters.

Who wants to miss that???

On the next commercial break, your kitchen will smell like garlic and your eyes will start crying of happiness.

Fold it back up and cut into pieces.

Then separate each of the halves

Viola! Delicious!

It may just be the most perfect thing to pair with pasta and or a bottle of wine.

Try it out!

Do More. Live More. Be More

2011-09-14T11:01:00.001-04:00

Oh hey. Wanna hear something really cool?

I was chosen to be TaskRabbits NYC Spokeslady. Kinda awesome right?

I am more than excited to be a part of TaskRabbits new Do More. Live More. Be More.

campaign. When I was first approached, I was immediately intrigued by the positivity

surrounding it. Do More. Live More. Be More. is all about taking back time for yourself to do

what you love to do. Grocery shopping, cleaning your room, or even doing your laundry

shouldn't stop you from getting out there and living your life. Thats where TaskRabbit comes in.

They're here to do all the dirty work for you, and allow you to go see that movie you've been

wanting to see, or go out with that cute guy from work that you've been wanting to date.

We're asking YOU to ask 1 simple question to yourself.

What would you promise to do for yourself, if you had more time to do it?

No really. Think about it. Then submit it here. You can win awesome prizes & stuff.

I'm going to be promising myself to be there more for my family and friends.

I have such a busy schedule, and sometime I feel like I'm letting my loved ones down by not being there.

I want to clear up my schedule so that they can rely on me more for help! I also promise
to exercise more, read at least two new books, and organize my closet better!

What are you gonna promise?? You can submit it on TaskRabbits website and be entered to
win some fun stuff from Apple, Sephora, etc twice a week! Pretttttty sweet.

Look at that adorable scary headshot of me! Isn't it lovely?? It can distract you from my not

so food post. You can see my face bigger, and watch my announcement video under the video tab

here.

Let go of the wheel, and make a promise to yourself for yourself.

~ This post is not being sponsored by Task Rabbit.

10 Minute Pasta

2011-09-01T17:47:00.001-04:00

Lets face it. We're all way to busy to think about a gourmet meal for dinner.

Work, boyfriends, husbands, kids, blogs, weird fetishes - they all get put 1st.

I make this pasta a lot, probably way to often, and my guy is probably sick of it but thats ok.

Its really quick, and I mean REALLY quick. Hang something shiny in front of your

guy for 10 minutes and this dish will be ready!

The Goods:

Pasta

Olive Oil

Butter

Salt/Pepper

Parsley

Red Pepper

Full up a nice pretty pot with warm water and put it on a high flame to boil.

Be sure to sprinkle in some salt!

Only fill it up with enough water to cover your pasta. This will cut boiling time a lot! 5-7 minutes.

Cook the pasta to your liking. You can use any pasta you have

in the pantry. It ultimately works with anything.

Strain it out and put it on a pretty plate.

Now I swear I took pictures, but my camera says I didn't. Heat up a skillet with some olive oil

and butter. How much you use will depend on how naughty you are. I wasn't feeling that naughty

so I didn't use much. Just a drizzle of oil and a scoop of butter. OK maybe a big scoop.

Once butter is completely melted, remove from heat and pour it onto your pasta.

Sprinkle on your salt, pepper, and some parsley.

Add some crushed red pepper for a little kick and extra flavor.

Now just stare at the pasta.

H Y P N O T I Z I N G

Try it out!

Spicy Asian Broccoli

2011-07-29T10:35:00.000-04:00

Hi. Lets just all ignore that fact that its been just shy of a month since I posted on here.

I don't even know who I am anymore. What kind of person does this??

Lets also please acknowledge that my header photo for todays post is credited from

a google image search I did. Reasons being because I didn't get a pretty fancy picture

of my finished project. I couldn't just pop up out of nowhere with a post after a month

and then NOT have a header photo?? I'm like a new person. I hate it.

No I'm totally kidding, but I did get the photo off google.

Anywho, have I ever confessed my love of broccoli to you all? Its a serious love affair.

I'm so obsessed its disgusting. I'm disgusted with myself at how much I love

broccoli. It shouldn't be legal. There is just no wrong way to eat, cook, and especially side dish it.

This is one of my absolute favorite ways to prepare broccoli. It contains savory tastes

and is such a quick thing to whip up during the busy work week. Its a great addition to your meat

dishes, or just a simple snack.

The Goods:

Broccoli Florets

Sesame Oil

Vegetable Oil

Soy Sauce

Salt/Pepper/Red Pepper Flakes

White Rice (optional)

Aren't you so relieved to see these red pots in your life again? I know you missed them.

Bring some water to a boil and plop in your broccoli florets. We're just gonna steam them for 3-4

minutes tops, since they'll continue to cook in the oil.

In the meantime, heat up some sesame oil in a wok or skillet. I love cooking with sesame oil.

It has such great flavor. I don't use it often enough.

Drain your florets from the boiling water...

I'd like to meet the person who knows how to take a picture of fuming hot food and NOT

get the steam to screw up the shot.

..and then put them in your hot sesame oil filled skillet.

Isn't that just so beautiful??? I love broccoli. I really do. Okay I'll stop now.

Season your sweeties with a dash of salt, pepper, and pile on those red pepper flakes.

Now really all you do is wait.

Mix and wait..

Until your tops start to brown in color a little bit. About 10-12 minutes.

Get your soy sauce out. How much you use will depend on how naughty you are.

I just spread open the middle and pour. The picture looks like a lot more then I actually put.

I'm not that naughty.

Toss it around a bit, and remove from heat. You can strain some of the extra oil out

if you'd like. This would be the healthier way of doing it.

Now this is when the real unprofessional pictures begin. Mainly because I was way

to hungry to remember common sense, and all I got was a half eaten bowl of amazingness.

Serve it over rice and you just made your own chinese take out!

Burger Cupcakes

2011-06-30T16:31:00.001-04:00

Wow, hi, hey. Where the hell have IIII been? I'm completely aware its been about

7 years since I posted a recipe here, but I am back in the swing of things! The month

of June was a nutty one for me. So many birthdays, bbq's, and vacation planning.

Speaking of BBQ's, I made these little numbers for a recent one that we went too last week.

I sometimes feel like I need to bring the best dessert, and all other desserts must be less astonishing

as mine. Yes this is what goes through my head at night. Its probably a sickness, but I like my dessert

too be the showstoppa. So, I took to the internet and looked for some ideas. I saw a picture of

little cakes that looked like burgers and was immediately intrigued. I just had to make them.

The Goods:

Cake Mix (Box or handmade)

All ingredients listed on box - eggs, oil, water, etc

3 Cans of frosting (can you tell I really wasn't into making the handmade stuff?)

3 Decorating bags

1 Leaf tip

Paper liners

Food Coloring

Poppy/Sesame seeds

Bake yourself up a batch of cupcakes. You can make them really thin so that you don't have to cut them in half, or you can make mondo ones and slice them. I prefer mondo. Be sure to make some chocolate ones as well for the "meat". You can just add cocoa powder to the left over white mix.

Once fully baked and cooled, remove wrappers. I suggest putting them in the frig to make sure they are extra cool. You don't want them to break apart when you remove the liner.

Take a chocolate cupcake, and slice it in half. These will be your "burger". Cut up as many as you need.

You can also start to cut up your mondo "buns" at this point.

Prepare your icing, or use the canned stuff. Color 1 part green, 1 part red, and 1 part yellow. I actually didn't have red coloring on hand. I know, shocking. So I just used pink and yelled at all the people who made fun of me.

The green will be your lettuce. The red, your ketchup - and the yellow, your mustard.

You won't need a tip for the red & yellow. Just snip the end. For the "lettuce", you're gonna wanna use a leaf tip to get the right effect.

Dollop some frosting onto 1 slice of a cut cupcake, and stick your chocolate burger right on. Make sure it is secure.

Using your leaf tip, wiggle around in a circle to give it that rigid lettuce look.

Continue with your "ketchup" and "mustard" going around in a circle on top of your lettuce.

Of course you can go in any order you like, this is just what I felt like doing.

Pop on another half of the cupcake, or a small thin one. Wet your finger with some water and sprinkle on a few seeds for a more realistic feel.

Place them on a pan, cutting board, or any flat surface and refrigerate them for a few hour. Over night is best.

How cute are they???? Sure to be the life of your next BBQ! Show off your skillz, and make

all your friends jealous!

Farfalle Pasta & Vegetable "Salad"

2011-06-03T12:24:00.001-04:00

Farfalle, more commonly known as Bow-Tie pasta, has always been a favorite of mine.

Even way back when I was putting them in my dollies hair and getting yelled at by Grandma for

using all the pasta. I was such a rebel.

These little babies are also often used in Pasta Salads. The kind you find at picnics but don't touch

because "Who knows where its been?" So I figured these would be the perfect choice to throw into

my "Summer Pasta with Vegetables Salad." Please know that this isn't

your traditional pasta salad. Its not served cold, and there is no creamy type of fancy cheese in it.

Its actually just pasta, with a ton of veggies and some light marinara sauce to give it some life.

When I think of the word "salad", I immediately think of the word"tossed". Which is exactly

what this is. Just a whole bunch of stuff, tossed together.

This dish also involves an inappropriate amount of peppers. I love peppers. So much. I like to eat

them everyday. I once read something that they help you lose weight. Its probably a lie.

I still love them. Everyday.

I actually always cook this with a garlic and oil sauce rather then marinara, but I was short

on olive oil and didn't have enough for the whole thing. Shameful. I know. But it

tasted just as good with sauce, so by all means, do whatever you feel is best!

The Goods:

Farfalle (bowtie) Pasta

Olive Oil

Marinara Sauce

Red Wine

1 Red Pepper

1 Green Pepper

1 Yellow Pepper

1 Orange Pepper

Carrots

Garlic

Onions

Broccoli

Salt, Pepper, Garlic Powder, any seasoning you like!

Parsley

Start off by putting a pot of water on a medium - high flame.

While you wait for the water to boil, start to chop up your vegetables.

This picture makes me smile. I love colorful vegetables near each other.

Of course, you can use whatever vegetables you'd like. Throw in some asparagus, scallions, snow peas, anything that makes you make a funny face when you bite into it. I just used what I had on hand.

If you noticed, there is no broccoli shown here. I actually have some frozen broccoli that I use, and only requires some defrosting in the microwave before I need to use it. If you have a similar situation going on, I'll let you know when the time is to get it in there.

After everything is chopped, minced, and cut into tiny pieces, heat a large pan of olive oil on medium heat. I used a wok. You don't have to. This just gave me the excuse to pull out the wok.

By now your water should be boiled, and its time to put on the pasta!

While your oil is heating, put on a pot on some marinara sauce. I really suggest making a whole bunch, and freezing the extra for times like these. It feels so good to just pull it out and have it ready. All it takes is heating up in a pan. Its lovely. Mix it around with a spoon while your pasta cooks.

Season your vegetables with some salt and pepper and dump them into your pan.

Now is the time to get your frozen broccoli in the microwave. You can, however, dump it right into the pan with all the other veggies. By doing this though, it will leave the others with a cold frost that will take some extra time to cook out.

Mix it all up making sure the olive oil coats the veggies.

This is making me so hungry just looking at it.

Now for some kicks, add a little bit of red wine to the mix. This is completely optional. I may or may not have had a couple of glasses of it before I decided this was a good idea.

Heres the one I used. Luna Di Luna Merlot/Cabernet mix. So.Good.

Toss in your defrosted broccoli and mix it into the others.

Let that cook and simmer for a few minutes.

When your pasta reaches Al dente, drain it, put it back in the pot, and pour some marinara sauce on.

Turn off your veggies, and pour some into the pasta. Mix it all up making sure you extract them evenly.

P.S- A smoking pot is a food bloggers worst nightmare. I apologize for all the foggy pictures.

Throw on some extra salt and pepper and get ready to serve.

How many times can I say yum in this post?

Yum.

Pour a glass of wine and dig in!!

Roasted Potato Slices

2011-06-01T12:04:00.000-04:00

I love potatoes in the morning

I love potatoes for lunch

I love potatoes for dinner

and did I mention brunch?

I was tempted to call this recipe "Homemade French Fries",

but I'd feel like I was lying. Not only are these not fried like traditional fries, they aren't

even french. Not even made by a French person. So how could I dare??! I might be kidding. Its late.

These were a big side dish favorite of mine when I was a kid. I remember always eating

them with chicken cutlets. Probably the best combo of food ever created. Right next too chocolate

cake with a side of tostito chips. Can I get an amen?

The recipe for these are really simple. They are meant to be made while you're cooking other

things, so there isn't much too em'. Or, you could be like me and just make these at

11:30pm to eat while watching the basketball finals. Whatever works for you.

The Goods:

4 Whole potatoes

2 Garlic cloves

Olive Oil

Salt & Pepper

Basil Leaves

Paprika

Cajun Seasoning

Start out by rinsing and drying your potatoes. I used 4, but you can use as many as you'd like. 4 is just enough for us, though.

Cut them in half..

And then cut each half into 4's. Depending on how thin or thick you cut them, you may get 3 slices or you can even get 5.

Put your potato slices into a bowl

Pour on enough olive oil to coat your potatoes, as well as some minced up garlic. I used 2 cloves, but if your a garlic freak like me, you should probably use 3-156.

Add salt, pepper, garlic powder, paprika, and any other seasoning you may enjoy.

Be generous with this! After all, you want to bloat like crazy after eating these. What summer?

Mix it all up.

Place your coated and seasoned potatoes onto a cookie sheet in a single layer making sure none are covering the other. Roast in a 450 degree oven for 15 minutes.

Take them out of the oven and shake the cookie sheet flipping each potato. You can also use a spatula if you're not skilled, like me. Whatta loser.

Place your potatoes back in the oven for an additional 20 minutes. Just enough time to clean all the dishes and then complain to your guy about how he never helps you around the house.

After the 20 minutes, take out the cookie sheet and immediately do this to it...

COVER them in basil leaves and cajun spice. Ok. You don't have to cover them as much as me, but make sure you add a generous amount. I like a lot of spice, so I make sure I pile it all on!

This is an ideal potato to me. Its perfect. I want to marry it. We can be happy together. Until I eat him.

Arrange your potatoes on a pretty plate and try to get a picture of it before you can't control your fingers any longer and instinct takes over.

YUMM-O!

Pile em high and serve on the side! Or not. Whatever floats your boat!

Happy Birthday..Happy Birthday Rose Cake

2011-05-28T16:02:00.001-04:00

Oh boy, another year down and another birthday to celebrate. Which of course just means..

another cake to bake.

I've had some people ask me "Why would you bake your own Birthday Cake? Shouldn't your

beloved boyfriend who cares so much about this day, make it? " My answer is easy.

I was just really dying to make a "Rose Cake".

I figured it had to be colorful and it had to be sweet. So I just went with a traditional white cake, colored too look like a big mesh of rainbow. Originally, I was going to do a 6 layer rainbow cake, a layer for each color, but I decided against it when this cake only needed to feed 5-6 people. And who likes to waste cake??

That will be for another day, and another blog post. Soon.

I gave the layers a crumb coat and left it in the refrigerator over night.

Crumb coating is just giving your cake a quick, messy, coating to make the finish product look nice and smooth. Its a good way to conceal the actual cake part, or if you'll be using fondant.

This morning I filled an icing bag with plain ol vanilla frosting and used a 1M tip to make the roses.

Start on the sides, and use your 1M tip (or any swirl/star tip) to make your roses. Start in the middle and circle around it. Trust me, its easier then it looks. You can do it while you're wasted. I mean...

When you have the entire perimeter of the cake covered in roses, start on your top.

Silly me didn't have enough frosting to cover the entire top like I wanted, so I just did the outside and 1 in the middle. My frosting was also melting since for some reason its basically 115 degrees in the Spring.

By the time I took this picture, my roses already started to "wilt" from the hot weather. I know, you're disappointed in me. I promise to regain back the respect. Amen.

P.S - Never let a guy light the candles. It turns into a waxy mess.

Thank you all for the wonderful Birthday Wishes!

Hope you're all having a good Memorial Day Weekend!

Spaghetti Squash w/ Peppers & Garlic

2011-05-24T18:22:00.003-04:00

Introducing: The Spaghetti Squash.

Not quite spaghetti, but not quite traditional squash. Trippy right?

For a long time, I walked cluelessly passed the Spaghetti Squash in the supermarket. I didn't really

understand its purpose on this earth, and just couldn't grasp the concept. You mustn't be fooled

into thinking that this will taste like spaghetti, like I was. My first experience with "the squash"

wasn't a good one since I jumped in with odd Italian girl expectations. Pasta that lives in a squash?

Its like magic. Unfortunately, or fortunately depending on how you look at it, it still is just squash.

And thats what it will taste like.

Plus, it'll probably be one of the easiest dishes you'll ever concoct.

The Goods:

Spaghetti Squash

Olive Oil

Haf a tsp of Butter

Half a Green Pepper

2 Garlic Cloves

Basil Leaves

Salt & Pepper as needed.

Alright, get ready for the REALLY hard instructions. You might want to grab a pen and paper to take down some notes.

Ok. Go get a cookie sheet. Got it? Alright. Place your squash on it, and put it in a oven preheated at 375.

Thats it. No really. I swear. How simple right?? No cutting into it. No poking holes, nothing! Its great.

Now leave it in for about an hour. Watch an episode of Law & Order and you're good.

In the meantime, cut up half of a green pepper and set aside.

After your L&O episode, the timer will have gone off. Take out the squash a put a sharp kitchen knife through it. There shouldn't be any resistance on the knife. If there is, put it back in the oven for a few more minutes.

Set it on a separate plate and let cool for 10 minutes.

Heat up some olive oil in a sauce pan and drop in your peppers.

Then your butter.

Then your garlic.

Let this simmer and mix for a few minutes, or until your garlic starts to brown.

After your squash is cool, cut it into half. Look at all that squashy goodness!

Use a spoon to take out all of the seeds and yuckiness surrounding your "pasta strands"

Take a fork, and start scraping at the sides of your squash shell. They will naturally start to fall apart into what looks like spaghetti. Isn't it magical??

Place your serving onto a white plate. I say white plate because the yellow color of the squash will pop like no other. Just a little hostess tip.

Pour on your oil/butter/garlic/pepper mixture and mix around. Sprinkle with some salt, pepper, and dry basil leaves.

Not only is it delicious, it can also most certainly be used as a spaghetti substitution if you're watching your weight.

Looooook you can even swirl it up onto your fork like real spaghetti!

Bon appetit!

April showers bring May flowers

2011-05-22T12:48:00.002-04:00

Yesterday was my aunts birthday, so of course I had to make cupcakes. Lately, I'm finding any

little excuse to whip up a batch and let my creative flow. Its sunny out? I guess we need cupcakes.

Its raining out? I guess we need cupcakes. End of the world? Looks like we need cupcakes.

But - not only was it a special occasion - one of my amazing followers, Lauren, whom I've adopted

as my Internet Mommy, sent me the cuuutest baking cups.

Flower petals + cupcakes? Really? How didn't I think of such an amazing concept. Its genius.

I loved them from the moment I opened the box, so I just haaaaad to use them right away.

I whipped up some green buttercream frosting and piped away.

(Piping tutorial: HERE)

I had these gorgeous sugar flowers left over from a previous project and knew I had to use them on top.

Aren't they freakin' adorable??? I can't.

The only annoying part is actually filling the cups. You have to make sure you hit dead center, so nothing drips down the side. As you can see, it happened to me a few times. And as you can see, parts of the paper burnt. But - I have learned my lesson and will try these again.

Ok.. just stare at them with me some more.

Alright, I'm done here.

Strawberry "Cheesecake" Popsicles

2011-05-20T10:17:00.001-04:00

One of the most refreshing things in this world is a nice cold popsicle. A freshly frozen popsicle that is.

The morning after you put a batch of sicles in the freezer is like waking up on Christmas morning

when you're 6 years old. Seeing how they came out is like opening a gift!

I saw a similar popsicle recipe online a while ago and was determined to make it.

I changed it a little bit, but only to make it my own!

Not only are these delicious, they're good for you, too! Check out the ingredients.

The Goods:

Vanilla Yogurt

Fresh Strawberries

Paper Cups

Lollipop Sticks

Nilla Wafers

Start by opening up a new container of vanilla yogurt. Take your paper cups (I got mine from Michaels, but you can use the ones you have in your bathroom to rinse your mouth), and line the bottom with a layer of vanilla yogurt.

Put in your lollipop sticks. You'll most likely need extra support since the yogurt is still flexible. Just have additional lollipop sticks on hand to balance them, or, use pencils.

Place these in the freezer for about an hour.

Take out your strawberries. This is the perfect time of the year to use strawberries in your dishes! They are so sweet and ripe! Yum!

Take a strawberry and mash it up with a potato masher. You caaan use a blender, but I figured I'd give you the extra arm workout seeing as summer is right around the corner.

Plus, mashing them will leave you with some bigger chunks to freeze instead of just juices! Not that theres anything wrong with just strawberry juice.

Take a spoonful of strawberry and create a new layer on top of your popsicles.

Now - I'm gonna give you 2 ways to do your final layer.

Both ways I have tried in the past, and both ways have come out great.

Get out your Nilla wafers and dump them into a ziploc.

Crush them using a rolling pin, or just use your good ol' hands.

Pour some crumbs on top of the strawberries to create your final layer. You really want to pack this mixture down so that the crumbs freeze along with the strawberries. Get it? This will act as the "cheesecake" bottom.

Let freeze over night.

The second way, is to mix some of the wafer crumbs in with some more vanilla yogurt.

Pour it on top, and let freeze over night.

The next morning, peel off your paper cups and look at your beautiful creation!

And at last, I'll end this post with saying that if you don't try these, you are a happy hater.

How to use an Icing/Piping Bag

2011-05-19T15:26:00.000-04:00

When I first started baking, I was terrified of the decorating bag. I had a Pampered Chef icing

gun, and thought I was the ish. It came with a whole bunch of tips and I thought it

was the greatest thing that ever happened too me.

Over time, I realized how annoying it was constantly having to clean it whenever I wanted

to change frosting colors. So.. I did the logical thing.

I went out and bought 3 more. Don't judge me.

I had a little frosting gun intervention one day when decorating bags were on sale at Michaels.

I bought a pack, bought some tips and couples and got to WORK!

Today, I'm here to show you not to be afraid either!

What you'll need:

When you buy a coupler, it will be in 2 parts. One part that goes in the bag, the other that gets screwed on top.

Your first step, is to unscrew the coupler and put the larger part in the bag. Press it down as far down as you can without the bag ripping.

Take a marker, and mark off the spot where the first ridge on the coupler is.

Remove it, and cut across your line.

Put the coupler back it, and let the tip peek out.

Place on your tip..

And put the second part of your coupler over it. Screw it back on.

This will secure that your tip doesn't get pushed out along with the icing.

P.S I'm using a Wilton 1M. I use this tip majority of the time.

Hold the bag in your hand and fold over the sides to cover your fingers. (Don't you just love my green food coloring stained thumb?) You can also use a tall glass. Just place the bag inside, and fold the edges over the rim of it.

Using a spoon, fill up your bag with your frosting. Unfold the sides and squeeze the icing down to the tip.

Use either a twist tie or rubber band to secure the end.

To use, hold the bag in between your thumb and other four fingers. Squeeze with the palm of your right hand, and guide the tip with your left.

Like how I blurred out my chipped nail polish? I desperately need to get out of the kitchen and to the nail salon.

Annnnnnd thats it. You'll never use an icing gun again!

Homemade Popcorn

2011-05-18T12:07:00.002-04:00

When I think of America, popcorn is one food that first pops into mind (no pun intended). Along with

pizza, cheeseburgers, and good ol' chinese takeout. Wait, thats not American.. right?

As a kid, I spent my weekends inside watching Saturday nights Disney movie with a big bowl of popcorn.

This was before all kids ate were organic carrots and low fat hummus. To us, it was just good

old fashion popcorn.

The Goods:

Popcorn Kernels

Peanut/Canola Oil

Butter

Salt

Cinnamon

Pinch of Sugar

Measure out 1/2 a cup of popcorn kernels. Trust me this will get you a lot. I used Orville Redenbacher.

In a large pot, pour in 3 tablespoons of oil. I prefer you use peanut oil, but canola/vegetable is fine.

Pour in the kernels..

And then about half a tablespoon of salt.

Have your flame on high, and cover the pot.

Now.. you just wait. Go on twitter or file your nails. This will take about 5 minutes.

See it popping! ^ No? Well I can!

Mmm after 5 minutes, or when the kernels stop popping, remove from heat.

Melt some butter (amount of your preference) and pour it on.

Then sprinkle on a teaspoon of cinnamon.. just for some kicks!

Place popcorn in a ziploc bag. Throw in a pinch of sugar, and a little more salt. Just eyeball it.

Now shake it up.

SO GOOD. Theres nothing better then homemade popcorn! Plus, you can choose not to add anything too it to shave off some calories.

Rent a movie, and pop some corn!

Try it out.

Chocolate Coconut Treats

2011-05-16T15:59:00.000-04:00

I seriously love coconut. I breathe it. I can live off of it.

And well it wouldn't quite be a thatgirlmel post if I didn't say that I'd die for it. Which I would.

These are suuuuper easy, and really just contain a whole lotta waiting. I have about the same amount

of patience as a hyper 3 year old, so I don't make these as often as I'd like.

You'll need coconut dough, which can be tricky to find if you don't have a baking supply store nearby.

I get mine from cakeart.com. Its the best value I've found. 18oz for $4.99. Pretty good.

Also, I normally make these with coconut flakes as the garnish, but I ran out so I improvised.

The Goods:

Coconut Dough

Chocolate Chips

Sprinkles/Coconut Flakes

Cling Wrap

Start by taking a tablespoon of the coconut dough and roll it up into a ball with your palm.

You can make as many as you'd like. There really isn't a limit here.

Place your coconut balls onto a plate wrapped in cling wrap. You can use wax or parchment paper, but most people already have cling wrap handy.

Refrigerate these for 10 minutes to firm them up.

Melt your chocolate chips. Using a spoon, dip a coconut ball into the chocolate. Toss is around until

the entire thing is covered.

Place them on the plate. Don't worry if they're messy. This is just a "crumb coat" for instance. We're just getting the coconut covered with a hard shell so we can easily decorate them later.

Let these refrigerate for about 25 minutes, or until outer shell has hardened.

After 25-30 minutes, melt some more chocolate.

Dip in the balls (I feel so naughty typing this), and cover it with its final coating.

Immediately toss them into or sprinkle them with anything you'd like. Like I said in the beginning, I usually just use coconut flakes, which I'd recommend the most for this. In this case, I just used these fun peanut butter and crushed oreo sprinkles I got at the supermarket.

Transfer them to another cling wrapped cover plate and let refrigerate for an additional 30 minutes.

... and they are ready to eat!

Mmmm, now take a bite! Delicious and easy! What more can we ask for??

Try it out.

Rigatoni w/ Red Peppers & Sauteed Onions

2011-05-13T17:22:00.001-04:00

Have you ever tried something for the first time and said "Wow, thats so good I think I'm gonna die?"

No.. ? Oh. Well I do it all the time. Like the first time I put this concoction together.

A while ago when I desperately needed to go food shopping, all I really had in my pantry was

pasta, peppers, onions, and some left over marinara sauce from the night before. Seriously this

is a true story. Why one would have just those 4 ingredients handy is beyond me.

My guy was kicking and screaming like a mean 4 year old about how hungry he was, so I winged it.

It turned out to be one of the best things I have ever tasted, and

I still continue to use it to this day.

The Goods:

2 boxes of Rigatoni (or any pasta you prefer)

1 Whole Red Pepper

Half of a white onion

Marinara sauce

Olive oil

Dry basil leaves

Fresh Basil

Boil up a pot of water. Once boiled throw in your rigatoni, or whatever pasta you choose to use. I like rigatoni for this recipe and recommend using it. But if you're stubborn and must use your preference, go right ahead big baby.

Then grab yourself a nice red pepper and onion.

While your pasta is cooking, cut your pepper in halves and maaake suuureee you take out the seeds. Chop up your halves into chunks and set aside.

Then, cut your onion in half and wrap one up for a rainy day. Chop up the other half and then peel apart the layers. You'll know what I mean when you're at this point.

Simmer some olive oil on a low flame and warm up. Oooo you can see my ceiling and cabinets. Cooool

Toss in your peppers and onions and throw on a generous handful of dry basil leaves.

You can also add any other additive you want like pepper, salt, garlic powder, etc.

I just stuck to some pepper.

Mmmm its looking good. Mix it all up until it all looks evenly coated.

When then onions turn a little yellowish brown, they're done! Turn off the flame and pour a teaspoon of cold water in the mix. This will stop the browning process and will enable you to leave the peppers and onions in the hot pan while you continue cooking.

In the meantime, heat up or cook your marinara sauce. I guess you can use the jarred stuff if you don't mind being shunned by society.

By now your pasta should be cooked. Cooking time will really depend on how you prefer your pasta. I prefer it al dente, so I kept it in for about 15 minutes. But again, it also depends on how much pasta you're cooking. Just stand by and try it every 5 minutes or so.

Strain your pasta and put it back into the same pot. Dump on a generous amount of your sauce and mix it all up. Add more as you need it. I always end up using the full amount of sauce, just over a few mixes.

Strain your peppers and onions out of the olive oil, by now they soaked up a good amount, and add them to your pasta.

To add a nice final touch, rip off some fresh basil leaves and place on top.

You're seriously gonna love the pepper flavor in this dish.

O M G. So good. I could die.

I feel like I say that way to often on here? . . .

Try it out.

S'more Pops

2011-05-10T13:13:00.002-04:00

S'mores are back in tooooown!

To me, Summer = S'mores. Summer = campfires on breezy nights with a s'more in hand.

Too bad I live in NYC and the only campfire I get is when I accidentally leave a pot of water boiling on the

stove unattended. Theres fire. Sparks. Lots of sparks. And the occasional glass of water to put it out.

This suuuuper quick recipe is fun and totally easy to make. It will take you all of 5 minutes to make, and all

of 3 seconds to eat. Have your kids or kitchen challenged husbands help you!

So, if you're lucky enough to live in an enchanted forest and get to have campfires on the reg, or like

me - on the stove - this ones for you!

The Goods:

Marshmallows

Chocolate (meltable)

Graham Crackers

Lollipop Sticks

Styrofoam block to dry.

Start out by sticking a lollipop stick into your marshmallows. I found these pink and white ones at the supermarket which I thought were cute, but any ol' marshmallows you have is fine.

Set aside.

Take your graham crackers (I used Keebler), and crush them up. You can either cut them up finely on a cutting board, or grind them up in a blender/food processor. Or, you can be like me and put them in a ziploc bag, then go outside, and beat the living crap out of it on your front steps. Cooking is all about getting your frustrations out, right?

Melt up your chocolatttttte. I like saying chocolate like that. Choc-o-latte. Its the little things.

I have no clue how much I used, but I did put it in the microwave for 1 minute and it was perfect.

Set aside.

Time for the fun part. Put on a flame from your stove, and carefully hold the marshmallow over it.

You want to make sure its toasting, but not melting. You want to just get it nice and soft.

Dip the tip of your pop into the melted chocolate. Go easy so it doesn't fall right off.

Then roll it around in your crushed up graham crackers. Yuuuum-o

Now I'll just show you a ton of pictures of them.

Stick them into your styrofoam block to dry, or be an animal and just eat them now.

Annnnnnnd, you're done. So effing delicious I can't take it.

Try it out.

Chocolate Covered Strawberry Cupcakes

2011-05-05T20:45:00.000-04:00

What do you get when you mix chocolate, cupcakes, and strawberries? In my case - breakfast, lunch,

and dinner. But in the normal world, you get a delectable dessert that everybody will enjoy.

I woke up today and thought: I should make something mexican in honor of Cinco De Mayo.

Somewhere along the lines of tequila and margaritas (and maybe a few) I somehow decided

upon cupcakes having absolutely nothing to do with Mexican culture.

My mind really works in interesting ways.

The Goods:

Strawberry Cake Mix. (YES BOX!)

^ And all its ingredients.

Chocolate frosting (can or homemade)

Cupcake Liners

Candy Melts (optional)

Fresh Strawberries

A sweet tooth.

Take your box mix and pour it into a nice big shiny bowl. I often get asked why I always use box mix instead of whipping up my own batch. We'll I could use the ol' excuse "My kids are hungry, I need to help them with homework. Theres laundry piling up, and I haven't vacuumed in over a month."

I could use that excuse. Except - I have no kids, theres no homework to be done, and I've already trained my guy to do the laundry. The vacuum part is true, though. I can't stand doing it. Wait.. what are we talking about again?

Oh right.. cupcakes. Once you get all your ingredients in, mix it up with a hand mixer. You could of course just use a spoon, but you'll need a llllllllllllllllllot of elbow grease.

Line your cupcake tin and fill those suckers up a little more then 1/2 way.

I think the only reason I chose to make these cupcakes today, was because I've been dying to use my

pretty little brown liners I bought on Etsy. I have no clue who the seller was - but they are amazing and I cherish them every day of my life.

Now this part is totally optionally, and when I say optionally, I really mean - your cupcakes won't taste as good as mine if you skip this step. But no pressure.

Place a melt ( I used pink to match ) in the center of your cupcake.

Now I'm highly aware these came out looking like sunburnt boobies. Please don't remind me

like everyone else in my existence who saw these at my house.

Ok.. you can laugh at me. I probably deserve it.

Pop em in the oven at 350 for around 20 minutes. Check at the 18 minute mark just to make sure.

Now you should know by now if you follow my recipes that we ALWAYS have left over cake mix.

Which of course means - another little project. Put the remaining mix into a pan and cook it up.

Store that cake in plastic wrap for a rainy day.

Is it just me or does the sight of freshly baked cupcakes instantly make you feel happy?

I'm gonna be using this handy little guy today. Compliments of my dearest boyfriend who saw this at PathMark and thought I'd might enjoy it. How did he know chocolate frosting with an extremely convenient tip was the way into my heart??? Train them to do the laundry and they suddenly know everything.

Again - this part is optional, but we all know what that means.

You can totally use a fancy insert tip on a piping gun/bag. I figured if I didn't have to dirty

my icing gun, I wouldn't. So I just stuck the tip of this guy right in the center of my cupcake.

Puncture a whole, and squeeze some chocolate frosting in the center. In the end I realized I really didn't go down deep enough, and you were barely able to tell anything was in the middle.

Don't be me, and get down and dirty in there.

- Ok, now they look like tan boobies -

Get your strawberries out. Remember a clean strawberry is a happy strawberry.

I'm not gonna lie I was totally nervous to try this thing out. Something about pre-tipped frosting cans

freak me out, and I wasn't ready to let go of my wilton icing gun.

So I started..

And I started.. and started.. and swirled

And.. wow.. they look pretty good.

Not bad for $4.

Cut up your strawberries in half, and then in another half resulting in 4's.

Place a slice on top of your cuppy cake in any position you'd like. You can kinda get creative here

and just go nutso.

A slice here, slice there. They're AA-LOOKIN good!

So this is what my day looked like -

I think I'll end it with a nice bite.

Try it out.

-------------------------------------------------

Don't forget to send your thatgirlmel recreations to thatgirlmelcreations@yahoo.com to automatically be

entered into an upcoming contest!

Baking Supply Goodies

2011-05-03T19:51:00.001-04:00

Oh.my.goodness. I can die. No really I could die right now.

So cute. So so so cute. I have a serious obsession and love for sugar flowers.

It's bad. Like.. consumes my life bad. Is it legal to love a sugar creation this much? It shouldn't be.

I recently picked up some new items for some upcoming posts at www.cakeart.com. Its like I

stumbled upon heaven. A heaven full of supplies. I love it.

I got some gorgeous handmade sugar flowers and a new cookie pan.

Beautiful. I can't take it. I'm looking forward to using these. And of course, there will be a blog post.

And this cookie pan. Oh this cookie pan. I can't wait to make flower cookie pops.

Just look how happy Mr.Flower is that I bought him. I think I'll need 3 more of these.

I love supply shopping. Almost as much as I love actually using them. Something takes over my body

and convinces me I need everything in sight. Sprinkles, lots of em! Pans pan and more pans. Piping tips? Sure I'll take some more. You can never have enough different colored cupcake wrappers.. right?

I'm gonna need a few more shelves.

Confetti Fun Cake Pops - Mel's Birthday Month

2011-05-01T15:13:00.002-04:00

How freaking cute are these?? I almost can't take it.

But then again I'm a sucker for anything colorful, pretty, or shiny.

Cake Pops are often thought to be a really hard treat to make. Cake crumbs, frosting,

lollipop sticks??? OH MY

Truth is, they are totally easy peasy and work as a wonderful crowd pleaser.

The Goods:

Completely cooked/cooled Cake

1 Can of Frosting

Lollipop Sticks

Candy Melts (chocolate)

Sprinkles or decorations

Styrofoam block

Remember that left over cake we stored when making our Lemon Tart Cupcakes? Pull that sucker out.

I totally just felt like a cruel elementary school teacher shocking you with a pop quiz.

Take that cake and crumble it up into crumbs in a large bowl. Really work your arms into it.

Summers coming, so take it as an extra workout.

Open up your frosting (we used rainbow chip because it taste like s*x in your mouth), and plop

a few spoonfuls into your crumbs. You may not need the entire can, so don't dump it all in just yet.

Mix in the frosting until it is firm enough to form shape. This will only take a few minutes tops, unless you have a hungry man at home whose annoying you - like I did.

Scoop up some of that mixture and roll it around into your palm to form a ball.

If the mixture it still is kinda crummy, add a tiny bit more frosting and mix up.

The amount of cake balls you get will depend on how big of a cake you use. I got 25 out of mine, but

I have no clue how big my cake was. I'm such a good blogger.

Place the cake balls into the freezer for 10-15 minutes. This will firm them up even more, and make

it easier to insert the lollipop sticks.

After 10-15 minutes, and a cute pedicure later, take them out and place your lollipop sticks in no more then half way.

Put your pops back into the freezer for another 10-15 minutes, and move on to your manicure.

A pedicure and manicure down later, take your firmed up pops out of the freezer.

Put some candy melts into a deep bowl. I used a coffee cup. Just my little trick. Don't say I never taught you anything.

Melt this in 40 second bursts. Usually I'd say 30, but I really have no patience and the attention span of an eggplant.

Hold onto the end of your lollipop stick and carefully dip your pop into the melted chocolate.

You want to go kinda quick to get it in one motion. Think of ripping off a bandaid.

Get your sprinkles ready and go CRAY CRAY

Place them into your styrofoam block and let dry.

Then pretend like you don't see that vacuum cleaner in the corner of this picture.

Dress them up in all sorts of fancy sprinkles and colors. Show off yo skillz.

Place them in the fridge next to the coffee mate, and let them harden up for 15 minutes.

Take one out. Eat it up. Then pat yourself on the back.

After all, you got cake pops, a manicure, AND a pedicure out of this.

Try it out.

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Noticed "Mel's Birthday Month" in the title??

Its not just a self promotion to let everyone know the most important day of the year is coming (Sorry Jesus, I think I won the race this time) - its the start of some AWESOME baking recipes coming to my blog. For the entire month of May I will be featuring some really fun celebration cakes, cupcakes, cake pops, desserts, you name it.

I also want to feature some of YOUR creative work!

Send pictures recreating one of your favorite recipes on my blog

(baking or cooking) to thatgirlmelcreations@yahoo.com

Your picture could end up in a post, AND will automatically be entered into

a sweet little giveaway I have up my sleeve.

This will be a fun month! I can't wait :-)

Lemon Garlic White Rice

2011-04-29T14:16:00.002-04:00

So I've come to the conclusion that about half of the recipes I've posted on this blog involve lemon.

I should probably stop that.

This side dish is so easy to make, and is just a little quick play on your traditional white rice.

Have this for breakfast, lunch, and dinner! Your tummy will thank you!

The Goods:

White Rice: 2 Cups

Olive Oil

Lemons - OF COURSE

Garlic

Butter

Water

Start by measuring out your rice.

I'm highly aware this picture only shows 1 cup measured.

Its all I had!

Then, mince up some garlic. About 1-2 cloves will do.

Heat some olive oil up in your pot. Throw in your rice, mix it up, and then throw in your garlic.

After about 2 minutes, dump in 2-4 cups of water. You'll be able to eye how much works for you.

I believe I used 3. But that can be completely wrong. In fact, it is. I used 2.

After about 25 minutes, your rice will have soaked up most of that water.

Take a slab of butter and pop it in the rice. Mix it up.

Add a decent amount of garlic powder to your rice to bring out that flavor.

I didn't get a picture of that part. Did I mention you shouldn't cook late at night?

Take half of a lemon and squeeze the motha out of it. Get it for all its got!

Take another half, and do the same.

You really want that lemon to stand out.

Finally, garnish with a lemon slice and serve immediately.

Tastes wonderfully as a side for a chicken dish.

Try it out!

Lemon Tart Cupcakes

2011-04-28T13:00:00.001-04:00

Mmmmm .. these are seriously a wonderful treat. Great to whip up on the weekends.

Or weekdays. Or everyday of you life.

They are very homeschool - and there isn't much to them.

They'll probably be the easiest cupcakes you'll ever make.

If you're not good with a piping gun, these are for you!

The Goods:

White or French Vanilla Cake Mix

Lemon Frosting (either store bought or homemade)

1-2 Lemons

Eggs

Vegetable Oil

Cupcake Liners

Yellow Sprinkles

Throw your cake ingredients into a bowl. Literally throw them. Get your aggressions out!

Follow the directions on your box and use an electric mixer to tie them all together.

Here comes the hard part!

Take a lemon...cut it up..and SQUEEEEEZE

Seriously..thats it. Told you it was super easy.

You can use up to 2 whole lemons if you're into sour faces, but I just went with 1 lemon.

It lets you know the lemon is there, without you having to need a glass of water.

Now this part matters.. A LOT! So pay attention.

Grab a spoon and dip it into your mix.

Then take a lick. Perfect.

Pour your mix into the cupcake liners only half way threw. You'll have a lot of leftover cake mix, but no worries. We have a project for it.

Can you tell I need a new cupcake pan? I don't want to part with this one. It was my first.

And you never forget your first.

Pour your extra cake mix into any ol' pan you have lying around. Bake it and store it somewhere

where husbands or kids can't reach. We'll use it in another recipe coming it. You can also freeze it!

Cook your cups for about 20 minutes. Don't be me and leave them in for 25 minutes.

Who knew cupcakes can burn in ovens?

We're gonna be using Betty Crocker Lemon frosting. Ay yi yi, I can eat this stuff for dinner.

Frost them old school. Like how you would to bring cupcakes into your class on your birthday.

These cupcakes really aren't about the frosting. Its about the cake. But frosting is always good.

Now sprinkle some yellow sprinkles you may have on hand. I like the sugar crystal ones for these.

Kind of reminds me of lemon zest. WHICH BY THE WAY - would look adorable on these.

My brain doesn't work right when I bake at night.

They're delicious!

Try it out.

Garlic Mash Potato Croquettes

2011-04-27T11:44:00.005-04:00

I was recently on the hunt for New York's greatest Potato Croquette.

What is a Potato Croquette you ask? *blasphemy!* You should just leave my blog.

Ok, maybe you can stay..but really? What is a Potato Croquette?? Its only God's gift to this earth

disguised as the best thing you'll ever taste in your life that involves a potato. No really. I think it's in

the Bible or something. Its not? Oh.. Well it should be.

I was finding that every Potato Croquette I would try, with the exception of a few, were tasteless and

didn't have that extra croquette pizzaz I was looking for. When I say pizzaz,

of course I just mean flavor and lots of salt.

So, I decided to take it to the kitchen, and see if I can come up with New York's BEST Potato Croquette.

Along with some trial and error, you stand before me ladies & gentlemen with what I believe to be ONE

of the best croquettes I've ever had! I went with Garlic mash potatoes instead of traditional

mash because, well..,

because garlic makes everything better.

Now you can make them too:

Potatoes (whole)

Half a stick of butter (4 tablespoons)

2 cloves of garlic

Garlic Powder

1 Cup of milk or cream

Oil (Vegetable, corn, canola)

1 Egg

Breadcrumbs

Start off by picking out your potatoes, rinsing them with water, and then placing them on a plate.

Of course you can use the traditional way of making mash potatoes (boiling them with water), but if its one thing you know about my blog, its that I like FAST recipes! So we're just gonna use the microwave.

Poke wholes with a fork or knife into your potatoes to prevent bursting while they cook up.

Place them in the microwave and set to 10 minutes. If you have more then 3 potatoes, you might want

to experiment with how long to set your microwave for. I find that 10 minutes is usually good for 3-5

potatoes. I would have made more, but I only had 3 on hand. Can you tell I prepared?

In the meantime, start to mince up your garlic. However many you use is personal preference,

but I recommend 2-3 cloves at most.

After half of the time is up, take them out and cut in halves. Place them back in and cook for the remaining

time.

While your potatoes are microwaving, or lazily roasting as I like to say, its time to melt your butter.

Take your half stick of butter and place it into a pan on medium heat.

Now I realize this is a lot of butter, so just make sure your making these on your "fat day".

Once your butter is all melted up, add your chopped up garlic. I didn't mince mine up as small as you

should (only because I was in a super rush).

After 2 minutes, add your milk or cream. I used milk because I personally like the way the texture

comes out much better then when I use cream. But whatever sparks your fancy.

Let this heat up in the pan for about 5 minutes. Make sure to standby and stir it up ever so often.

You don't want it to sit there for too long without being mixed, since the milk will eventually boil over.

Turn the heat off of the milk mixture, and start to mash up your potatoes. If you boiled them, you already

removed the skin. If you microwaved them, removing the skin will be kind of tricky. Hold the potato in

one hand and spoon in the other. Slowly scoop out all of the potato from the skin. Be careful because these suckers will be HOT! I learned the hard way. If you do get some skin in the mash up, no worries. Just go back in and try your hardest to peel it out.

Start adding your milk mixture to the mashed potatoes. Add in small increments, and stir/mash up

with a whisk. If you need more milk, go back in and add more. Mash up. Add more. Mash up. Get it?

Heat up some oil on medium.

Set your mash potatoes in the fridge for 10 minutes to chill. By chilling the potatoes, it will be

easier to shape them into whatever shape your please.

Potato Croquettes can be found in many different styles. Some are shaped flat & round, some are round & fat. Some are shaped as logs, while others can be as big as patties. It really is just personal preference.

Anyway anyway, crack an egg (on your head, let the oak drip down, let the oak drip down, let the oak drip down. Anyone remember that hand game? Moving on..)

Beat it in a bowl, and lay out a plate of breadcrumbs.

Take your potatoes out of the fridge and shape them anyway you'd like. I went with roundish balls.

Probably the most annoying way to cook them, but this is what I do for you all. Aren't I sweet?

Dip your croquette into some egg, and then transfer it to the breadcrumbs. Roll it around and get it nice

and coated. Repeat this for the others.

Place your croquettes into the saucepan and watch them turn golden brown.

The reason why making them round is annoying, is because you'll need to turn them

onto every side to cook it evenly. If you make them flat, you only have to turn them over once or twice.

By making them round, you need to make sure every inch of the ball has had its fair share of frying.

It's more time consuming, but to me - they taste better round. It's an OCD thing.

Sprinkle some garlic powder over them as they cook. Trust me. It will bring out that garlic

flavor like a motha.

Turn them over, cooking them evenly. When all sides are golden brown - they're done!

Place them onto a plate lined with paper towel and dab them of any excess oil.

And they are ready to be eaten!

Soooo good. My mouth is watering just looking at these pictures. I cooked these up last night for my

guy and he LOVED them. He's already bugging me to make some more.

Try it out.