Onion Rings

So you know when you bite into something really delicious and you just kind of sit there for a second with it in you mouth and think about how life doesn't get much better? And your tastebuds are in overdrive and you are just using every sensation you have in your mouth to drain every bit of goodness from said delicious thing?

Yah, these guys will make that happen. Trust me. Or don't trust me, go make them. Then you will see that I never lie.

In the wake of yet ANOTHER snowstorm here in New York (which I must say I'm still all atwitter about but I swear I can hear the rest of the city mumbling curse words under their breath), I decided some fried deliciousness was in order. Since I mde doughnuts on the last snow day, I thought I should keep with the theme.  And I remembered some over the top amazing looking onion rings over at The Brown Eyed Baker, and new I was destined for a delicious dinner.

These are so easy to make and I am just so impressed with myself for making them and prolonging my frequent visit to Outback Steakhouse for their bloomin' onion appetizer (yes, I usually eat the whole thing). The dipping sauce is perfectly tangy to complement the fried love, or at least that's what I'm calling these.



Onion Rings with Dipping Sauce from The Brown Eyed Baker

• 2 medium sweet onions


• 1/4 cup all-purpose flour


• 1/2 teaspoon salt


• 1/4 teaspoon ground black pepper


• 1/4 teaspoon cayenne pepper


• 1/2 cup buttermilk


• 1 egg


• 1/4 cup plus 1 tablespoon all-purpose flour


• 1 1/2 cups crushed potato chips


• 3 tablespoons vegetable oil

Preheat oven to 450 degrees F.

Combine ¼ cup flour, salt, black pepper and cayenne in a bowl.

In another bowl combine the buttermilk, egg and additional flour, whisking until a smooth batter is formed.

In a third bowl, place the crushed potato chips.

Prepare the onion rings by first dipping a ring into the seasoned flour, then into the batter (let the excess batter drip off), and then coat with the crushed potato chips. As you finish the rings, place them on a large plate. Repeat with all rings.

Cover a baking sheet with a piece of parchment paper. Drizzle the vegetable oil on the parchment-lined sheet and place in the oven for 8 minutes. Carefully remove the sheet from the oven and tilt to evenly coat with oil.

Working quickly, place your onion rings on the baking sheet and return to oven. Bake for 8 minutes, then flip onion rings and bake for an additional 6-8 minutes, or until golden brown.

Dipping Sauce

• 1/2 cup mayonnaise


• 2 teaspoons ketchup


• 2 tablespoons horseradish


• 1/4 tablespoons paprika


• 1/4 teaspoon salt


• 1/8 teaspoon garlic powder


• 1/8 teaspoon dried oregano


• Dash ground black pepper


• Dash cayenne pepper

Combine all ingredients and refrigerate.

Coffee Ice Cream

EVERYONE and their mother has been talking about coffee ice cream lately. This is entirely unfair. Allow me to explain:

I am addicted to coffee. Nevermind that I love the stuff. But I literally CANNOT leave the house in the morning without a cup of coffee already in my belly. This means that even if I am meeting someone for coffee before work, if I am getting picked up to go skiing at 5am or even if I am going to board a 6 hour plane flight home where I should just be sleeping the entire time. To emphasize my point, I have an obsession. 

So I was happily enjoying my winter here in New York. You know, watching the snow fall, laughing at the suckers who have to shovel it, eating my warm cookies. And then, BAM! Everyone is telling me how much they love coffee ice cream! I immediately started salivating, sweating and acting like the world was falling down. I knew what the problem was: I NEEDED coffee ice cream!

La de da da da...I skipped home with my milk and instant coffee in my grocery sack, knowing what lay in store for me back at the apartment. 30 minutes later I was happy once again, but only after devouring an entire recipe of coffee ice cream. The world is a better place now. Thank you for tuning in. =)

Coffee Chip Ice Cream Adapted from Ben and Jerry's

• 2 eggs


• 2 cup half and half


• 1 cup whole milk


• 3/4 cup sugar


• 3 tablespoons instant decaf coffee


• 1 bag mini chocolate chips

Whisk the eggs until fluffy. Add the half and half, milk and sugar and whisk. Add the decaf coffee and whisk until combined. Freeze according to manufacturer's instructions. During last 10 minutes, add the chocolate chips.

Vegetable Minestrone

Tah dah! I bring you real food!

Although we ALL know sugar is waaaaay more fun!

At least it is for me. But sometimes I need to take the measuring cup out of the sugar bag, stick the butter back in the fridge and cut up some veggies.

I found this recipe on What a Dish's site, and knew immediately it was going to be my dinner for the week. I made a huge batch of it on Sunday and let it simmer on the stove for most of the afternoon. It was perfect and I have been enjoying it thoroughly all week. I think I may turn into a Minestrone.

Whatever that is...

I left out the pasta this time around, just for kicks.

Vegetable Minestrone adapted from What a Dish!

3 tablespoons olive oil
3 cloves garlic, chopped
1 large onion, chopped
2 cups chopped celery
3 carrots, sliced
2 cups veggie broth
2 cups water
4 cups tomato sauce
1 (15 ounce) can kidney beans, drained
1 cup fresh green beans, rinsed and chopped into 1-inch pieces
2 cups baby spinach, rinsed
2 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
2 tablespoons chopped fresh basil, or 1 teaspoon dried
salt and pepper to taste

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

Add veggie broth, water and tomato sauce, bring to boil, stirring frequently.  Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.  (If the liquid level goes down too much, you may need to add extra broth or water).

Double Chocolate Brownies

Martha Stewart failed me this weekend.

I didn't think I would ever say that. Martha has always been my baking constant.

But don't worry, there's a happy ending!

I am voraciously making my way through her Cookie book and this weekend I decided on these Pistachio Lemon Drop Cookies. The first time I started laughing was when the mixer wouldn't mix just one egg white. Then I started doing it myself with a whisk and it wasn't so funny anymore. Then I ended up with about 1 cup of "cookie dough", which translated into 8 cookies. And by the time I took them out of the oven, they had completely flattened into eachother and were rocks on my cookie sheet. I burst out laughing and decided to go to the gym.

Immediately upon my return, I decided brownies would more than make up for the epic failure of the morning. And boy, did they restore my faith in Martha! These brownies are super duper fudgy and have a shiny, crumbly crust on the top.

Double Chocolate Brownies from Martha Sewart's Cookie Book

6 tablespoons unsalted butter, plus more for pan

6 ounces coarsely chopped good-quality semisweet chocolate

1/4 cup unsweetened cocoa powder (not Dutch-process)

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

2 large eggs

2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.

Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

Chocolate Mint Cookies

Chocolate mint would be perfection.

Did you ever see that episode of Friends where Chandler is stuck in an ATM vestibule with Jill Goodacre? She asks if he would like some gum and after thinking about it, Chandler responds "Gum would be perfection".

Bwahaha! What a goober! And if you didn't watch Friends come find me because I got all ten seasons for Christmas and will do pretty much anything to have people watch that show with me (as long as you don't mind me quoting every line).

Anywhoo, I love the combo of mint and chocolate. Mint chocolate chip IS my favorite flavor of ice cream, after all. But this time its cookies. And delicious cookies, mind you. Spice doesn't like mint and chocolate together so I got the fortunate (unfortunate) pleasure of eating all of these. My midsection thanks her.

These are a great cookie. Very chocolatey and chewy, but slightly crunchy. And the mint on top is divoon. Good day.

Chocolate Mint Cookies from All Recipes

3/4 cup butter

1 1/2 cups packed brown sugar

2 tablespoons water

2 cups semisweet chocolate chips

2 eggs

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

36 chocolate mint wafer candies (like Andes)

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.

At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.