Category Archives: College Food

Tasty and cheap college meals during my college years!

Expresso Cupcakes, Caramel Ganache, and Irish Cream Frosting!

Today is my good friend, Josh’s birthday.  He had taken some really great pictures of my creations for the blog.  To celebrate his birthday I made him some cupcakes!

Expresso Cupcakes

The cake recipe came from: Confessions of A Faux Gourmet

  • I used at chocolate fudge cake mix
  • I used 3/4 cup espresso and then a little under 1/4 cup water

The filling recipe came from: The Secrets of Baking: Simple Techniques for Sophisticated Desserts on Pg. 23

The frosting recipe came from: Brown Eyed Baker

  • I have made her Irish Car Bomb cupcakes before, and knew the frosting was exactly what I wanted for these cupcakes.
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St. Patrick’s Day – Fun Foods

St. Patrick’s Day is tomorrow!  I love this holiday for all the fun foods!  I have been browsing pinterest and food blogs for fun green food ideas as well as other festive ideas.  Here are some of my favorites; click the picture to go to the recipe!

1. Crab Stuffed Baked Avocado – Domestic Fits

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2.Cucumber Cups Stuffed with Spicy Crab – Domestic Fits

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3. Lucky Leprechaun Hats – Betty Crocker

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4. Ligurian Pesto with Spaghetti – Bon Appétit

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5. Cheddar Biscuits – Kraft Foods

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6. Irish Cheesecake – Kraft Foods

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7. Irish Car Bomb Cupcakes – Brown Eyed Baker

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8. Grilled Corned Beef and Fontina Sandwiches – Bon Appétit

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9.Green Eggs and Ham – Martha Stewart

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10.Vegetarian Split Pea Soup – The Curvy Carrot

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11. Monster Veggie Burger – Shape Magazine: Healthy Eating

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12. No Bake Mini Grasshopper Pies – A Pretty Life In The Suburbs

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13. Mrs. O’Callaghan’s Soda Bread – Bon Appétit

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Hope these pictures and recipes gave you some ideas for your St. Patrick’s Day food festivities!

Pi Day – Mint Chocolate Ice Cream Pie

Happy Pi day! Or is it Pie day?  I remember in high school that on Pi day (cause it was math class), if you brought in a pie could get extra credit.  Too bad I don’t have any classes that I can get extra credit in now-a-days for bringing in a pie.

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To honor pie day and St. Patrick’s Day which is just a few days away I made a Mint Chocolate Ice Cream Pie.  I believe this recipe came from the Bon Appetite Magazine or Family Circus Magazine many years ago.  I had clipped this recipe, and didn’t write where it came from.

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Ingredients:

32 Mint creme-filled chocolate sandwich cookies

1/4 Cup + 2 Tablespoons of Chocolate Ice Cream Syrup Topping

8 Cups (1/2 Gallon) Mint Chocolate Chip Ice Cream

Non-Stick Cooking Spray

Directions:

1. Spray a 9-Inch pie pan with the cooking spray.

2. For the crust pulse (in a food processor) or crush 16 cookie sandwiches until fine crumbs appear.  Add the 1/4 cup chocolate ice cream syrup topping to the crumbs and mix until moistened.

3. Press crumb mixture into  sides and bottom of the pie pan. Freeze for 30 minutes.

4. Cut 8 cookie sandwiches in half. Scoop half the ice cream into the pie pan. Place scoops close together so that no crust shows.

5. Scatter the cookie halves on top of the ice cream in the pie pan. Press them lightly into the ice cream.

6. Freeze for 1 hour.

7. Scoop the remaining ice cream on top.  Cut the remaining cookies into quarters and sprinkle on top of ice cream.

8. With the remaining chocolate syrup topping drizzle it over the pie.

9. Freeze for 3 hours or until firm.

10. Serve and Enjoy!

On-The-Go Breakfast Burritos – Family Sharing

My mom always makes these tasty breakfast burritos! I usually take a couple with me back to school. They are easy to re-heat and eat on my way to class. They are the perfect burrito to eat on-the-go!!  Since I came down from college this weekend, we thought it would be an opportune time for me to learn how to make them and share them with you all!

Ingredients

The best thing about these burritos is their versatility!  You can mix and match the ingredients to fit your mood or taste.  My mom typically sticks with the ingredients shown above.  In the past she has switched up the ingredients and used lesser quality ingredients but it makes the burritos not as flavorful.  So keep in mind the BEST burritos come from using the best ingredients!

Tater Tots

Start by cooking the tater tots to the package instructions.  My mom has found that using tater tots as the potato filling instead of hash browns is easier, they have a better consistency, and taste delicious!

Cooked Sausage

The next step is to cook and brown the breakfast sausage.  My mom loves to use her cast iron skillet to cook the sausage.  We personally prefer to use Boulder Sausage instead of sausage links. (Shout out to my fellow Coloradans!)  My mom has also used their Chorizo but found that it was little too spicy for her first thing in the morning  It was tasty, but was a better choice for later in the day.  Once the sausage is cooked put it in a bowl and set aside.

A Dozen Eggs

Use all dozen eggs! My mom likes to use Egg-land’s Best Eggs because she thinks they taste the best!  Whisk the eggs together with 1 cup of milk.

Cooking Eggs

This next step is KEY!  Cook the eggs in the same skillet that you cooked the sausage.  Do not clean your skillet before you use it to cook the eggs.  By cooking it in the same pan with the left over brown bits from the sausage the eggs gain even more flavor!  Cook the eggs to your desired consistency.  For those food perfectionists out there, don’t worry if the eggs do not look pretty with the browned bits, they are going to be hidden in the burrito!

Preparing for Assembly

Once your eggs are done, your tater tots should be coming out of the oven.  You might be tempted to snack on a few, try to refrain.  Although one or two won’t be missed, right?  Now it is time to start assembling the burritos.

Damp Towel Covered Tortillas

For easier assembly, warm-up half of your tortillas in the microwave.  My mom’s secret to pliable tortillas is to cover them with a damp paper towel and cook them for 1 minute. Also, my mom uses the smaller tortillas.  They are a more manageable portion, plus then you get more burritos!  While you are assembling keep the damp paper towel over the tortillas as it will help to keep them soft.  Tear medium foil squares to equal the number of tortillas. These are what you will use to wrap up each burrito.  By having the foil squares all ready to go it allows you to just keep making burritos instead of stopping after each one to cut another square of foil.

Filled Burrito

Now that we are all prepped to assemble – let’s get going.  Spray a little cooking spray onto your foil square.  This will help keep the burrito from sticking to the foil when re-heating.  Put a large spoonful of egg on first, then the sausage, then the green chile. We like to use 505 Southwestern Green Chile.  Add about three tater tots and sprinkle with cheese.  It might take a couple of times to find the right ratio of ingredients to keep the burrito from being too full.

Wrapped burritos

After all the burritos are assembled put them in the freezer.  Now you have tasty on-the-go breakfast burritos!  There are two ways to re-heat the burritos.  You can use a toaster oven/conventional oven or a microwave.  My mom prefers to warm up her burritos using the toaster oven for 30-40 minutes at 400 degrees.  She just sticks the burrito in the toaster oven when she wakes up, then she gets ready for work.  By the time she is ready to leave, the burrito is heated-up and ready to be eaten.  I prefer to heat mine up in the microwave.  Heat it at 50% power for 3-4 minutes, then flip the burrito, and cook it at 100% power for 1 minute.  They are so good!

On-The-Go Breakfast Burrito Recipe

Makes 20 Smaller Tortilla Burritos

Ingredients:

1 Pound of Boulder Breakfast Sausage

12 Dozen Egg-land’s Best Eggs

1 Cup of Milk

2 Pound Package of Tater Tots (You might have a few left over to snack on)

16 Ounces of 505 Southwestern Green Chile

1 Pound Bag of Monterey Jack Shredded Cheese

20 Soft Flour Tortillas (8 Inches In Diameter)

Foil (Cut Into Medium Squares)

Cooking Spray

Directions:

1. Cook tater tots according to package directions.

2. Cook and brown the sausage.  Once cooked, put in a bowl and set aside.

3. Whisk together all the eggs (12) and 1 Cup of milk.  Cook the eggs in the same skillet you cooked the sausage. (Do not clean the skillet before cooking the eggs).

4. Cut the foil squares.  Warm-up about 5 tortillas in the microwave with a damp paper towel covering them for 1 minute on high.

5. Lightly spray each foil square before assembling each burrito with the cooking spray.  Put the tortilla on the sprayed foil square.  Add some egg, sausage, cheese, green chile, and about three tater tots.  Wrap up the burrito and then wrap in the foil.

6. Put the burritos in the freezer.

7. Re-heat 1 burrito using your preferred method and then enjoy!

Chocolate Peanut Butter Cupcakes

Happy National Peanut Butter Day!

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Peanut Butter; one of my favorite things!  When I saw that it was peanut butter day, I knew I HAD to make something!

Chocolate Peanut Butter Cupcakes

Ingredients:

Chocolate Cupcakes (Recipe From: Cupcakes by Susannah Blake):

8 Tablespoons Unsalted Butter

1/2 Cup Sugar

2 Eggs

1 Cup All-Purpose Flour

2 Tablespoons Milk

1 Teaspoon Pure Vanilla Extract

2 Tablespoons Cocoa Powder

Peanut Butter Frosting:

8 Tablespoons Unsalted Butter

1 Cup Peanut Butter

2 Cups Powdered Sugar

3 Tablespoons Milk

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Directions:

Chocolate Cupcakes:

1. Pre-heat the oven to 350 degrees.

2. Soften the butter in the microwave for 30 seconds on high.  Mix together the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time.

4. Mix in the flour and the milk until creamy.  Beat in the cocoa powder and the vanilla extract.

5. Spoon the batter into cupcake liners.  Only fill the liners 2/3 full of batter.

6. Bake for 17 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.

7. Remove the cupcakes from the oven.  Let the cupcakes cool completely!

Peanut Butter Frosting:

1. In a bowl melt the butter in a microwave for 30 seconds on high.

2. Mix the peanut butter in with the butter.

3. Beat in the powdered sugar.

4. Gradually beat in the milk, one tablespoon at a time.

5. Beat until smooth and creamy.

6. Pipe onto completely cooled cupcakes!

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