Twix White Chocolate Brownies

Hello everyone! Happy hump day 🙂

So I have exciting news! Today is the last day of classes for my fourth year at Queen’s University. I am absolutely excited and a little bit scared to be done but it’s about time. My time at Queen’s was amazing and I would not trade it for anything. I have had amazing moments and important life lessons learned over the past four years.

Anyways, so I came home early from one of my classes today and had a massive headache but I also wanted to celebrate my last day of classes. I won’t be able to celebrate tonight because I’m performing a show so this is the only time I can unwind. I heard somewhere that chocolate helps your headaches so I thought “why not kill two birds with one stone?” So I decided to make a celebration treat that also contained chocolate for that headache of mine. I bought some white chocolate bars a few weeks back and haven’t eaten them and had twix bars so I knew what I HAD to do. BAKE!

Luckily, I found graham cracker crumbs just sitting on top of my fridge (I feel like they have been there forever). Tis the life of a food lover/ food blogger.

Anyways, I got to mixing the butter and graham crackers and topped that off with broken off twix bars. It was hard not to eat these while placing them. IMG_2465

 

The rest is history! They turned out super yummy. I guess these are more like blondies rather than brownies. But they are moist on the inside. You can eat them warm or wait for them to cool down. There’s a lot of melty caramel from the twix bars. Enjoy!

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Here’s the recipe:

Ingredients
1.5 cups graham crackers crumbs
½ cup unsalted butter, melted
½ cup unsalted butter, chopped
200 gram white chocolate, pieces
150 gram Twix bars

1 ¼ cups brown sugar
1 teaspoon vanilla extract
2 large eggs
2/3 cup plain flour

Method:

  1. Line a square baking pan with parchment paper with a bit of an overhang.
  2. Mix in the melted butter with the graham crumbs in a bowl until sticky. Place this mixture into the baking pan and press until you have an even layer. Place in fridge
  3. Place chopped butter in a heatproof bowl with the white chocolate and place bowl over a medium saucepan with water. Don’t let the bowl touch the water. Place the saucepan on the stove over medium heat and stir the butter and chocolate. When completely melted, remove the bowl from heat and leave to cool.
  4. While the chocolate is cooling, pull out the crust from the fridge and line the Twix bars on top of the crust then put it back in the fridge
  5. Preheat oven to 320F (160C).
  6. Add sugar and vanilla to the chocolate mixture and beat till combined. Add in the eggs one at a time and beat. When even, add in the flour and mix till it’s smooth. Pour this mixture over the Twix bars and crust. Bake for 1 hour

Asparagus Salad Recipe Review

I found this awesome recipe for a healthy, filling salad and wanted to share it: 

Here’s the link

  
So that’s what mine looked like and theirs looked pretty much the same. 

The only tip I would suggest if you use this recipe is to toast your walnuts before. I forgot to do that and when it came time to put the nuts in, I had to spend a few minutes toasting them. 

Also, DO NOT SMELL THE VINEGAR WHILE IT’S BOILING. I feel like this is common sense but maybe not because I put my nose directly over the steam and inhaled. I had to sit for a few minutes. 

#cookingwithyve amirite? 

Anyways, enjoy the recipe! Let the owner know you tried it and what you liked about it 🙂 

Happy Tuesday! 

Pizza Margherita Grilled Cheese

Happy beginning of the long- weekend!!!! 🙂

So the first time I heard of Pizza Margherita was literally this past December in Cancun. I thought I just ordered a regular pizza with a margarita. Boy, was I wrong. I mean, I got my margarita after so everything worked out fine.

I guess pizza margherita is basically basil, mozzarella, oil, salt, pepper, tomatoes and a little bit of sugar all mixed together smartly onto pizza dough. So I recreated the same thing in grilled cheese form!

*Please note I am a struggling student so I did not use fancy mozzarella. But if you can, I feel like this recipe will be even better than it already is. But trust me, selection brand singles still make this an A+ dinner but I mean if you’re an A++ person, then go buy some fancy mozzarella*

Ok, now that I’ve gone through that disclaimer, let me show you what I made and teach you how you can make it too!

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Just look at that goo-ey, tomato-ey, basil-ey goodness! So from top to bottom it’s sourdough bread, margherita tomato sauce (which is included in the recipe), basil, mozzarella, margherita sauce again and the second piece of sourdough bread.

I know right? Is your mouth watering? It really should be because I can’t get enough of this grilled cheese sandwich. And I’m not even a big fan of grilled cheese…

Anyways, here’s the recipe! Let me know if you tried it out or if you have any questions for substitutes in the comments below. See you there 🙂

Ingredients:

  • 1/2 teaspoon vegetable oil
  • 1/2 garlic clove, thinly diced
  • 1 cups canned tomatoes
  • 1/8 teaspoons salt
  • 1/2 tablespoon sugar
  • 4 slices of mozzarella singles cheese
  • 1/2 cup fresh basil leaves
  • 4 slices sourdough bread
  • Butter to spread

 

Method:

  1. In a small sauce pan, heat vegetable oil and garlic over a medium heat. Sauté. Add tomatoes, salt and sugar. Simmer for 7 minutes. Set aside.
  2. Heat a large cast-iron skillet or griddle to a medium heat.
  3. Spread about 2 tablespoons of sauce on each slice of bread. Top with 2 slices of cheese on two slices of bread. Top with leaves of basil and drizzle some vegetable oil over it. Season with salt and pepper
  4. Place second slice of bread, sauce side down on cheese and basil to make a sandwich. Brush tops with butter.
  5. Place sandwich butter side down in heated skillet (work in batches if needed), brush other side with butter. Cook until golden brown and crispy on each side and the cheese is melted. (If you are having a hard time getting the cheese to melt, pop into a 350 degree oven for a few minutes).

Tip: If you use the very top or bottom of the loaf, you may have to use your hands instead of a spatula to keep the sandwich together. I guess you could use a fork but your hand works better. Goodluck and don’t burn yourself.

~This recipe is not child friendly.

Sushi Burrito!!

Happy Monday!! I hate Mondays as much as the next person and on top of that, I have a huge midterm to study for tomorrow and it’s very gloomy out. So I decided I need to get out of the Monday blues funk I’m in and also give myself a bit of a study break.

I decided that making sushi burritos was the only logical thing to help my Monday blues! This recipe only takes 15 minutes (minus cooking the rice). While the rice was cooking, I was studying still so my break did not technically start then. The prep work and everything else was a breeze after the rice was done.

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My phone camera is probably the worst thing in this world but that’s ok. As you can (kind of) see, I used selection brand cider vinegar and just regular table salt. Nothing too fancy. The ingredients all together were really cheap and this makes for a great meal!

I also cut up too much cucumbers and carrots and did not use them all (well, I snacked on them while I made the sushi burrito).

The sushi rice is obviously very sticky but it’s not hard to work with at all as long as you keep dipping your fingers in the warm water. I layered the toppings on each other a little bit just so it was easier to wrap. The wrapping was probably the toughest part.

I felt such a sense of accomplishment after I made this! It looked so pretty and tasted soooooooooo good. I’m contemplating making another as I’m typing this up. It doesn’t take long to make also.

OMG…I just put more rice on the stove to boil after that last sentence.

Well… here’s the recipe!

Ingredients:

1 nori sheet
1/4 cup cooked rice
1/4 avocado
smoked salmon
1/4 cup cucumber
1/4 cup carrots
1 splash cider vinegar
1 teaspoon sugar
1 pinch salt
1 small bowl warm water

 

Method:

  1. Mix the rice, cider vinegar, sugar and salt (this makes sushi rice)
  2. Slice the avocado, cucumber and carrots thinly and set them aside
  3. Place nori sheet onto a sushi roller
  4. Spread the sushi rice on the nori sheet. Dip your fingers in warm water periodically for easier spreading. Leave a little bit of the seaweed on both ends free of any rice.
  5. Add toppings to one side of the nori sheet about an inch away from the bottom
  6. Roll the sheet. Apply a lot of pressure while doing this.

Lemon Cake

So I decided to try something new! I made lemon cake without eggs or lemon zest! The cake turned out very soft and sweet but still quite tangy.

So if you’re not vegan, you’re probably like “cake without eggs?” Well yes, my friends! I am not vegan but I crossover in my recipes to accommodate everyone and contrary to popular belief, vegan food isn’t that different or less yummy. Obviously, you can still make this cake with eggs and you can ask me for a recipe for that and I will be more than happy to send you one (or make a new cake, because why not?!).

Now, this cake does not contain eggs but it does contain butter and sour cream so it is not all the way vegan! (I can also make a vegan lemon cake and send you that recipe!)

The batter is very jiggly. Almost like flour mixed in with jello. LOL. It’s thick and almost stretchy.

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Well as unpleasant as that looks, here’s what it comes out to:
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lemon cake

When you get to the glaze, it should turn out like this:

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It’s a bit hard to mess up the glaze as it’s literally two ingredients.

Anyways, get to baking! Let me know how this turns out for you 🙂

Recipe:

For the Cake:
All-purpose flour– 1 ¾ cups
Baking soda – 1 teaspoon
Baking powder – 2 teaspoons
Butter – ½ cup
White Granulated sugar – ½ cup
Sour cream- ½ cup

Water- 1/2 cup

Fresh Lemon juice – 5 tablespoons

  • For the Icing:
    Powdered sugar (Confectioner’s sugar or icing sugar) – 1 cup
    Fresh lemon juice – 2 tablespoons

Method:

1) Preheat the oven to 350 degree F or 175 degree C

2) Lightly butter a cake pan and keep it aside. Alternately you can spray it with non-stick cooking spray.

3) Mix all-purpose flour, baking soda and baking powder in a bowl.

  1. In another bowl, put in softened butter and mix till it is smooth then add in the sugar and keep mixing.
  2. In a different bowl, mix in the sour cream and water and pour this mixture into the butter mixture.

6) Add in lemon juice and mix till evenly combined

  1. Add half of the flour mixture and beat till it’s even then add the rest of the flour mixture and mix well.

8) Pour batter in prepared cake pan

9) Bake in preheated oven for 30 minutes or a toothpick inserted in middle of cake will come out clean.

10) While the cake is cooling, make the icing. Sift powdered sugar in a bowl.
11) Add 2 tablespoons of lemon juice and stir until you get thick and smooth glaze.

12) When you drop glaze from spoon it should be smooth and runny. Add more lemon juice or sugar as needed.

13) Pour icing over top of cake and spread with butter knife or spoon and let it drip down the sides