hrrrthrrr

Unkempt Broad

  1. Photo

    by Heather Peterson

    So my goal for 2012 is to learn to cook. (Probably something I should have learned by now.) Considering I used to eat that microwavable Easy Mac and considered any other macaroni to be “hard mac” I figured this was a good recipe to start off with. It’s definitely a tasty treat and perfect for Super Bowl Sunday snacking.  Mini Mac and Cheese Pies (makes 8) Ingredients 1 1/2 cups Ritz crackers, crushed (I threw mine in a food processor) 2 cups white cheddar cheese, grated and divided 4 tablespoons unsalted butter, melted 4 1/2 cups cooked elbow macaroni (about 8 ounces uncooked) One 5.2-ounce container of Boursin Garlic and Herb cheese 2 tablespoons unsalted butter, cold 2 large eggs 1/2 cup milk 1/4 cup sour cream 1/4 teaspoon salt Parsley, for garnish, optional Directions Preheat the oven to 350 degrees. Generously spray 8 cups of your muffin pan with cooking spray. In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand. Divide the mixture among the 8 muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin cup. In another large bowl, combine the cooked (and still hot!) macaroni with 1/2 cup of the shredded white cheddar, the Boursin cheese, and the butter, mixing well. In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well.  Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth. Place about 2-3 tablespoons of the macaroni mixture into each muffin cup (you will probably have a little leftover macaroni). Top each muffin cup with the remaining white cheddar.  Bake the mac and cheese pies until lightly golden on top, about 20-25 minutes. Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.

    So my goal for 2012 is to learn to cook. (Probably something I should have learned by now.) Considering I used to eat that microwavable Easy Mac and considered any other macaroni to be “hard mac” I figured this was a good recipe to start off with. It’s definitely a tasty treat and perfect for Super Bowl Sunday snacking. 

    Mini Mac and Cheese Pies (makes 8)

    Ingredients

    1 1/2 cups Ritz crackers, crushed (I threw mine in a food processor)

    2 cups white cheddar cheese, grated and divided

    4 tablespoons unsalted butter, melted

    4 1/2 cups cooked elbow macaroni (about 8 ounces uncooked)

    One 5.2-ounce container of Boursin Garlic and Herb cheese

    2 tablespoons unsalted butter, cold

    2 large eggs

    1/2 cup milk

    1/4 cup sour cream

    1/4 teaspoon salt

    Parsley, for garnish, optional

    Directions

    Preheat the oven to 350 degrees. Generously spray 8 cups of your muffin pan with cooking spray.

    In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand. Divide the mixture among the 8 muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin cup.

    In another large bowl, combine the cooked (and still hot!) macaroni with 1/2 cup of the shredded white cheddar, the Boursin cheese, and the butter, mixing well.

    In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well.  Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth.

    Place about 2-3 tablespoons of the macaroni mixture into each muffin cup (you will probably have a little leftover macaroni). Top each muffin cup with the remaining white cheddar.  Bake the mac and cheese pies until lightly golden on top, about 20-25 minutes.

    Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.

  5. Photo

    by Heather Peterson

    Holy stickers!!  Check out this amazing installation for the Queensland Gallery of Modern Art by artist Yayoi Kusama.  She gathered used furniture, recreated a typical Australian home all in white and then gave kids tons and tons of stickers to cover it in colorful polka dots over the course of two weeks. The show runs through March 11, 2012.

    Holy stickers!! 

    Check out this amazing installation for the Queensland Gallery of Modern Art by artist Yayoi Kusama.  She gathered used furniture, recreated a typical Australian home all in white and then gave kids tons and tons of stickers to cover it in colorful polka dots over the course of two weeks. The show runs through March 11, 2012.

  9. Photo

    by Heather Peterson

    And since that cookie recipe makes a million, it’s the perfect recipe for sharing with friends. Plus who doesn’t like getting a package in the mail? I found the boxes and patterned wax paper at Michaels, tied them up with ribbon and sent them off.  Pretty sweet, huh?

    And since that cookie recipe makes a million, it’s the perfect recipe for sharing with friends. Plus who doesn’t like getting a package in the mail? I found the boxes and patterned wax paper at Michaels, tied them up with ribbon and sent them off. 

    Pretty sweet, huh?

  10. Photo

    by Heather Peterson

    This is supposedly one of the best chocolate chip cookie recipes out there. I’ll vouch for that claim. They are SO GOOD.  A few notes: Don’t skip the two different kinds of flour — it won’t be the same. If you can hold out, let the dough sit in the refrigerator for 24 hours. Also, the original recipe calls for bittersweet chocolate which I tried and liked, but semi-sweet tastes just as good and is my preference. Lastly, this makes a ton of cookies so get ready! Jacques Torres’ (not so) Secret Chocolate Chip Cookie Recipe Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies Ingredients 1 pound unsalted butter 1 3/4 cups granulated sugar 2 1/4 cups packed light-brown sugar 4 large eggs 3 cups plus 2 tablespoons pastry flour 3 cups bread flour 1 tablespoon salt 2 teaspoons baking powder 2 teaspoons baking soda 1 tablespoon pure vanilla extract 2 pounds chocolate, coarsely chopped Directions Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. In the bowl, cream together butter and sugars.  Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.  Cool slightly on baking sheets before transferring to a wire rack to cool completely.

    This is supposedly one of the best chocolate chip cookie recipes out there. I’ll vouch for that claim. They are SO GOOD. 

    A few notes: Don’t skip the two different kinds of flour — it won’t be the same. If you can hold out, let the dough sit in the refrigerator for 24 hours. Also, the original recipe calls for bittersweet chocolate which I tried and liked, but semi-sweet tastes just as good and is my preference. Lastly, this makes a ton of cookies so get ready!

    Jacques Torres’ (not so) Secret Chocolate Chip Cookie Recipe

    Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

    Ingredients
    1 pound unsalted butter
    1 3/4 cups granulated sugar
    2 1/4 cups packed light-brown sugar
    4 large eggs
    3 cups plus 2 tablespoons pastry flour
    3 cups bread flour
    1 tablespoon salt
    2 teaspoons baking powder
    2 teaspoons baking soda
    1 tablespoon pure vanilla extract
    2 pounds chocolate, coarsely chopped

    Directions
    Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

    In the bowl, cream together butter and sugars.  Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

    Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.

    Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.  Cool slightly on baking sheets before transferring to a wire rack to cool completely.