Kitchen redemption

Abbie and I finally made up for the grease fire we started while trying to make churros a few months back, and we did it with the help of these delicious pierogies . . .

Photo from momofukufor2.com

Okay, ours looked more like this . . .

Not as pretty but still, I was impressed with us. They took longer than we thought they would, but they weren't overly work intensive so there's a good chance I'll be making them again. Plus, it doesn't require a lot of ingredients and most of them we already had on hand. Oh and did I mention this recipe makes about 40 of them? Take a look at the original recipe at momofukufor2, and check out our modified version of the recipe after the jump.

¡Qué rico!

I love Mexican food. I could honestly eat it for all three meals every day of the week. And ever since I moved back to Akron I've been on the hunt for the Mexican restaurant that can live up to El Zarape in Bowling Green. I'm still searching. But the other day I stumbled upon a recipe to make these . . .

Women's Health Magazine had them as a teaser on their homepage. They're beef empanadas and they're also one of five healthy and simple Mexican recipes on the magazine's site. I'm really excited to make them for dinner tonight (along with some yellow rice and guacamole) - they use very simple ingredients you probably already have on hand and they only take about a half hour to make from start to finish. ¡Qué rico!

Update: These were really easy and quick to make - and absolutely delicious! Definitely a keeper!

(Check out the recipe after the jump . . .)

Snack on this

I recently discovered the food blog A Cozy Kitchen and now I can't get enough. I'm not the most skilled in the kitchen, but I'm trying and I'm learning a lot. So when I saw a recipe on A Cozy Kitchen for super simple almond butter, I thought hey why not. It was super simple and super tasty, so here you go . . .

All you need for this at-home almond butter is a food processor, some almonds, a little bit of salt and some honey if you'd like. Pour as many almonds as you want in the food processor and start up the processor. It does take a while to get the consistency right and you will have to stop to scrape the sides here and there. When you get it creamy (it took me about 15 minutes) add in a bit of salt and some honey if you feel like it and then continue blending for a few more minutes. All in all, I think it took me about 20 minutes to come out with my finished product. I simply scooped it into a Tupperware dish and stuck it in the fridge when it was done.

I can't wait to spread this on some toast for breakfast!

-Alissa

Stuff to snack on

My roommates spoiled me. I had to face a lot of harsh realizations entering the real world without them - the harshest one of all may have been that not all guacamole tastes as good as Danielle's. She always made us fresh guacamole so I never knew anything else . . . until I didn't have Danielle in my apartment and I was craving guacamole. So I learned how to make it for myself (with her text message recipe) and trust me, if I can do it so can you. Especially since I'm giving you a recipe and all my helpful hints after the jump . . .

TGIF

Photo from thekitchn



 My oldest and dearest friend Abbie is back in town. She's pretty awesome in the kitchen and I aked if she would make these with me when she got back. Yes, they are Lucky Charms ice cream sandwiches. After our (mostly my) failed attempt to make churros last weekend, we need something fantastic to make up for it. I think these may be it.

I can't think of a sweeter way to end the summer! Have a great weekend - make some of these scrumptious treats and let us know how it goes!

-Alissa