Saturday, May 26, 2012

Kaleidoscope Cookies

A couple weeks back I was at home alone and got a craving for something sweet. I originally was going to pour myself a bowl of my boyfriend's sugar cereal and found the following recipe on the back of the box. It sounded like a much more delicious use for store brand Fruity Pebbles.

It appealed to my inner child for a multitude of reasons. The main reason was, of course, that they were colorful. They were chewy and crisp at the same time, like a perfect oatmeal cookie. Except unlike an oatmeal cookie, there was none of that pesky fiber. They even have that great, somewhat artificial fruit taste that that type of cereal always has. I'm ashamed that this cookie is as great as it is.

Kaleidoscope Cookies

  • ½ cup butter or margarine, softened
  • ¾ cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking powder
  • 2 cups fruity pebbles cereal

  1. Cream together butter and sugar until fluffy. Add egg and vanilla.
  2. Add in flour and baking powder and mix until incorporated. Fold in fruity pebbles cereal.
  3. Scoop cookies onto prepared baking sheet and bake for 12 minutes at 325 or until lightly browned around the edges.

Thursday, May 24, 2012

Whole Wheat Spinach Bread

I found a recipe for this bread a couple weeks ago. It wasn't an artisan loaf like I usually make. Instead, it was a soft squishy sandwich loaf. It looks a little like rye bread and doesn't have a very strong spinach taste. It's more of a wholesome wheat bread flavor with a slight vegetable aftertaste. It's a pretty tasty all purpose bread.

This recipe has been submitted to Yeastspotting

Whole Wheat Spinach Bread


  • 10 oz frozen spinach, thawed
  • 2 cups warm water
  • 1 Tbsp + 1 tsp yeast
  • 1 Tbsp sugar
  • 2 tsp salt
  • 3 Tbsp olive oil
  • 1 tsp garlic powder
  • 2 ½ cups whole wheat flour
  • 3 cups all purpose flour

  1. Proof yeast in water with a pinch of sugar.
  2. Mix drained spinach, water, yeast, salt, sugar, oil, onion powder and whole wheat flour in mixer for 5 minutes
  3. Add all purpose flour half a cup at a time until the dough pulls away for the sides of the bowl. Knead for 5 minutes
  4. Knead outside the bowl until it’s smooth. Let rise for 45 minutes
  5. Divide dough into two pieces. Shape into round or batards and let rise another hour.
  6. Preheat oven to 425 degrees. Slash loaves and bake with steam for 40 minutes. Turn off oven and leave bread inside another 10 minutes.Whole Wheat Spinach Bread

Monday, May 21, 2012

Bayou Bakery - A Restaurant Review

Bayou Bakery
1515 N. Courthouse Road, Arlington VA 22201
(703) 243-2410

I first learned about Bayou Bakery on an episode of Unique Sweets on the cooking channel about a month ago. A bakery I frequent was going to be featured on the middle segment of the show, but Bayou Bakery also caught my eye and I knew I had to try their delicious looking beignets.

I tried the grilled pimento cheese sandwich first because it sounded delicious. Pimento cheese is one of those great Southern foods I've grown to love since moving to Virginia. It's pretty disgusting when you actually think about what's in it. It's a lot of American cheese and mayonaise turned into a spread with pimento peppers.

This sandwich tasted like a southern childhood I never had. It's just pimento cheese spread on fluffy buttered white toast. I would have loved this sandwich a lot more if I'd been 5 years old, but even now it was pretty tasty and simple.

Not feeling satiated, I got an order of beignets as well, because that was the item featured on the show that seemed to be the most popular.

They were light, fluffy, and covered with a mountain of powdered sugar. They didn't have a crunch on the exterior like I'm used to my beignets having. Maybe that's not a real beignet, but that's how I've always liked them. I've always liked them to have a little bit more to them. Everything was tasty but nothing was truly standout. The place had a nice atmosphere and is the kind of place I would go again if I lived in the neighborhood. But given where I live, I'm just a mile or so too far to frequent this place.

Friday, May 11, 2012

Shrimp Scampi

When I cook for someone else in my household, meals are delicious and balanced. They involve protein, starch and vegetables. However, when my boyfriend is out of town for work and I am by myself for a few days, my meals are not balanced. On those days, my meals consist of celery and peanut butter, or a pound of shellfish and half a bottle of wine. My favorite option is shrimp scampi. There is no easier recipe

Shrimp Scampi


  • 1 lb shrimp, peeled in de-veined
  • 4 cloves garlic
  • 2 Tbsp unsalted butter
  • chopped parsley
  • salt and pepper
  • zest and juice of one lemon
  • splash of white wine


  1. Sautee garlic in butter. Add peeled shrimp and season as desired
  2. Add lemon and white wine until it’s cooked off. Add parsley at the very end and cook until just barely done.
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