Surprise!

If you've visited my blog before, you may have noticed that the current site description is different from the one I had originally posted. That's because I had to get rid of that lengthy statement that said I was an unemployed 23year old nurse. 

Why did I have to delete that?

I'm glad you asked! It's because I now have a job! YAY!

I am now a full time nurse and today was my first day of orientation. Exciting news, huh?

Where does this leave my baking? Well, I've already been slacking so that's not so good. But, once I get a better grasp on this 'I'm an adult now. I have a job.' thing, I can start baking again. Until then, I need to get used to this transition.

Wish me luck!

The happiest hour of them all

My baking drought continues. Hopefully that changes sometime soon, after all I have to test out a recipe I plan on using for Easter. For those of you that I will be spending Easter with, here's my hint: it involves fruit.

But until that day, I will just have to update you on other things.

On Friday, I went to Mermaid Oyster Bar during happy hour. Best decision ever. This entry isn't devoted to the cheap drinks but it's all about the cheap food. The main reason I was drawn to this place was the $1 oysters. I could easily down a dozen. I did. I loved every second of it! =) Overall, their happy hour menu is pretty awesome. I enjoyed every bite of the mini fish tacos and lobster sliders. Yumm! Now let me prove how much I liked it there:

Half devoured

[about 5mins later there wasn't a single crumb left]

I got so distracted being in  food heaven that I forgot to take a picture when our first serving came out. Then remembering halfway through our second serving, I decided any picture is better than no picture. Okay, there is no evidence of fish tacos, except for that empty plate at the top (middle) of the picture. What can I say, but when there's food in front of my face everything else is practically forgotten. 

To top things off they give you free chocolate pudding and a fish fortune teller thingamajig. I consider this a fun evening. Even if the fortune said I was a fickle person. Whatever. I left a happy camper.

Now, when do I get to go again?

Feed Me

Hi People,

I can say that now since more than two people have tuned into my blog. Thanks for stopping by.

For those of you that read my first ever entry, you know that this blog isn't solely about baking. Along with recipes, I also wanted to share random things with you. One of those things being places I like to go to eat.
Lucky for me Google Offers had two amazing deals! Yay! One is to Clinton Street Baking Company and the other is to Bao Noodles. I love both places! I'm excited just thinking about it.

Now I'm hungry. Thank you Google Offers for making me a happy camper.

Final Round

Now that I have filled you in on my cake pops and my peanut buttery PB&C Bars it is time to conclude my baking recap.

The last recipe I had told you about in my 'Welcome Back' post had been the Raspberry Thumbprint Cookies. These thumbprints are the same as the Valentine's Day themed cookies I told you about, but with a twist.

• Create the shortbread dough. If you need a refresher, click the link 'above.'
  [For other recipes, click the underlined for links]
• Mix everything together. Refrigerate. Take out 1 hour later.
• Here is the twist I told you about. Instead of spending all that time rolling out the dough, you're just going to form them into little balls.
• Take about a tablespoon and a half of dough and roll into a ball.
• Place it on a lined baking sheet.
• Put your thumb in the middle of the ball and gently press down. You want to create a little indent, you do NOT want to push through & touch the pan.
• Take half a teaspoon of raspberry jam and place in the little indent you had created. Do not go overboard with the jam or else it will ooze down the sides of your cookie (it'll look less cute and more murdered cookie). And yes, you will bake the cookie with the jam.
• Bake at 350degrees Fahrenheit for approx. 10 minutes or until the bottom edges of the cookie are a golden brown. 
• While you are waiting for the cookies to cool, melt some chocolate. I used milk chocolate. Let the chocolate cool for several minutes. Then drizzle it over the cookies.

  

And that's it! Not too bad, right?

I am finally up to date on my baking adventures! Hopefully, I'll get to bring you a new recipe soon. 

Enjoy!

Let's continue recapping

Now that I have apologized for my absence and filled you in on my cake pop [click for link] adventure, let's continue.

In my last post, I had mentioned that I made PB & C Bars. That would be peanut butter and chocolate chip bars. I love peanut butter! I could eat peanut butter straight from the jar and as a matter of fact I had a heaping teaspoon of it just yesterday. So, these PB&C bars are perfect for those peanut butter lovers out there. Which is why I made them for my wifey's birthday. Oh to clear things up, wifey isn't actually my spouse. We never had a civil service declaring our love, there is no document proving to the world we are married. I almost forgot to mention we're both straight and dating other people. Other than those minor details, we've been friends for 10 years (maybe a little less, kind of thought she was a biotch when I first met her haha). Wifey, if you happen to be reading this ... Hi and Happy Birthday (again).

Back to baking ...

These bars are quick, simple, and just plain yummy.

INGREDIENTS

5 Tablespoons unsalted butter (room temperature)

2/3 cup chunky peanut butter

1/4 cup creamy peanut butter

3/4 cup granulated sugar

1/4 cup brown sugar

2 eggs

1 tsp vanilla

1 cup all purpose flour (sifted)

1/4 teaspoon salt

1 tsp baking powder

1/4 cup semi sweet chocolate chips

1/4 cup milk chocolate chips

• Line a 9x9in pan with parchment paper. Preheat oven to 350degrees Fahrenheit.
• In a separate bowl, sift together flour, salt, and baking powder. Set aside.
• Cream butter and both peanut butters. Once blended together, beat in both sugars until combined and mixture is smooth.
• Add the eggs one at a time. Then the vanilla.
• Slowly incorporate dry ingredients, adding it in thirds. Scrape the sides and bottom of the bowl to ensure the dry ingredients are mixed in before adding more of the flour mix.
• After batter is completely mixed together, stir in the chocolate chips.
• Pour batter into the pan and bake for 25-30 minutes or until the middle has just set. (When in doubt, toothpick test!)
• Let it cool. Cut it into slices. Eat

Chewy. Gooey. And just a bit crunchy. YUM!