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Posts Tagged ‘recipe’

Sandra’s Cake Mix Cookies

In by Amy, Cooking for N00bs, Dessert First, This is Why John's Fat. on September 28 at 8:51 am

Cooking time: <15 minutes | Originally enjoyed on: 9/28/2009

Cake mix cookies, yum! (This picture is from another blog, found on Google images.)

Cake mix cookies, yum! (This picture is from another blog, found on Google images.)

If you’re looking for a pick-me-up in < 15 minutes, look no further. Sandra, 205’s baking wizard, introduced us to the loveliness of Cake Mix Cookies during a late-night study session.

Combine 1 box cake mix with 2 eggs, 1/3 cup of oil (you can use 1/2 cup if you’d like), and a handful of chocolate chips.

Mix, spoon onto a cookie sheet, and bake for 10 minutes at 325 degrees. Keep watch for cookie monsters that may be lurking around.

The Ultimate Carrot Cake (We’re Not Kidding)

In by Katherine, Dessert First, The Everyday Foodie on August 5 at 10:16 am

If you’re not a fan of carrot cake, you’ve obviously never had this glorious rendition.

Ultimate Carrot Cake

The applesauce and pineapple in the recipe keep the cake deliciously moist, and cream cheese frosting provides the perfect tangy counterbalance.  Plus, no garish orange-and-green carrots piped atop each individual slice!  Just tasty tasty walnuts.  So, bonus.

A few of you might remember this recipe from exploring berkeley back in the day.  We’ve brought it back to the future because, as it turns out, it makes great cupcakes as well:

Ultimate Carrot Cake

Beat together:
4 eggs
3/4 c vegetable oil
1 c brown sugar
1 c white sugar
3 tsp vanilla extract

Then mix in:
2 c flour
2 tsp baking soda
2 tsp baking powder
0.5 tsp salt
3 tsp ground cinnamon
0.25 tsp nutmeg

Then fold in:
3 c grated carrots
20 oz canned pineapple, chopped/crushed and drained (optional)
0.5 c applesauce (optional)
1 c chopped walnuts or pecans (optional)

Bake at 350 degrees in a greased 9X13 baking pan. Bake for 40 to 50 minutes. Let cool before frosting.


Beat together:
0.5 c butter, softened
8 oz cream cheese, softened
3.5 c powdered sugar
1 tsp vanilla extract

Frost cooled cake and sprinkle on:
1 c chopped nuts

Turkish Breakfast

In by Katherine, The Everyday Foodie on August 3 at 2:32 am

This delicious weekend brunch brings together fresh bread, goat’s milk feta cheese, smoked salmon, capers, soft-boiled eggs, and kalamata olives.
Turkish Breakfast

Dash’s family was inspired years ago to make this brunch when eating at the house of their family friends from Turkey.  Over the years, they’ve added more ingredients and flavors, including these eye-catching roasted vegetables:

Roasted tomatoes, yellow bell peppers, red onions, and garlic

The recipe is easy — slice tomatoes, yellow bell peppers, and red onions, and season with fresh garlic, salt, and pepper to taste.  Broil in the oven until softened (and delicious), approximately 5-7 minutes.

To make perfect soft-boiled eggs, I like to bring a pot of water to boil, then turn off the burner and carefully place the eggs in the hot water.  The water will cook the eggs, but will cool before quite hard-boiling them.

This breakfast is very tasty and easy to assemble, requiring only a trip to Berkeley Bowl and the perfect lazy morning.

Red Snapper in White Wine Sauce

In by Katherine, The Everyday Foodie on August 1 at 1:44 pm

This was a light summer meal of pan-fried red snapper in white wine sauce, accompanied by roasted asparagus, caprese, and ciabatta from Semifreddi’s.

Red snapper in white wine sauce with roasted asparagus and caprese

Caprese is a simple Italian salad made from mozzarella, tomato slices, and fresh basil, seasoned with olive oil, salt, and pepper.  It makes a wonderful party appetizer because it’s easy to assemble but packs a visual punch.

Roasted asparagus can be delicious if it’s done correctly.  Here’s the recipe we like to use from Amy’s beloved copy of Joy of Cooking:

Roasted Apsaragus

Preheat the oven to 500 F.

Snap off the stem ends from 1 pound asparagus, rinsed.

Arrange the spears in a single layer in a shallow baking sheet.  Drizzle very lightly with extra-virgin olive oil.

Toss the spears to coat lightly.  Roast until just tender, 6 to 8 minutes.  Sprinkle with extra-virgin olive oil and salt and black pepper to taste.  Serve hot or at room temperature, garnished with lemon wedges.  Makes 3 to 4 servings.

Pan-fried red snapper with roasted asparagus, caprese, and ciabatta

Pumpkin Ravioli

In by Katherine, Foodie Fridays on August 1 at 12:54 pm

Last night we made pumpkin ravioli with sage-brown butter sauce.

Butternut Squash Pumpkin Ravioli with Sage-Brown Butter Sauce

It was delicious.

We adapted this recipe, with a few key time-saving shortcuts.

Instead of roasting and seeding our own butternut squash, we used Libby’s canned pumpkin puree, and added extra parmesan.  And, as the recipe itself suggests, instead of rolling our own pasta dough, we used Chinese wonton wrappers, pressing two together with egg whites.  It worked wonderfully, and the ravioli were fun to make in a group.

We crisped the fresh sage in a pan with butter to make the sauce, which gave the dish a delightful crunch and kept the texture interesting, but poppy seeds or even finely chopped nuts would work just as well.

We’d like to try this again sometime with spinach and goat cheese, or peas and mint.  Endless possibilities, really.