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Chocolate Chip Cookie in a Mug

February 21, 2013 in Cooking and Recipes

It’s snowing in St. Louis. Do you know what that means? Time for this girl to make some cozy comfort food! How about a Chocolate Chip Cookie in a Mug?!

Chocolate Chip Cookie in a Mug from No. 2 Pencil

Was it easy? You betchur ramekin it was!

How easy? How about THIS easy:

iI_m48 on Make A Gif, Animated Gifs

Yeah… THAT easy. I made mine in a ramekin rather than a mug. I think this would be PERFECT for serving with a scoop of ice cream. Oh man that’d be DE-LISH. I didn’t have ice cream though… so milk it is.

Chocolate Chip Cookie in a Mug

I’d love for you to visit No. 2 for the full recipe, but I’ll give you my insider scoop.

My bottle of vanilla doesn’t do drops so I just opted for a quick splash. It was probably a hair too much, but that’s okay… I like vanilla.
My definition of scant might be a touch off. I’d recommend adding your flour a bit at a time to avoid putting too much in. I think my cookie would have been ROCKIN’ with just a little less flour. It was still good though!
I cooked mine for the full 60 seconds, but next time I think I’ll snag it from the microwave at 50 seconds.

All in all, this is a GREAT go-to for when the cravings hit and you’re hunting for a cookie. I think it’s safe to say I can’t be trusted with an entire batch!

I’m currently counting down the minutes until my Slow Cooker Chicken Taco Soup from That’s What Che Said is finished. I haven’t made it before – Can’t wait to see how it turns out!

Looking for new recipes? Check out my Pinterest Foods Board for some ideas to get your creative juices (and appetite!) going.

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{Recipe} How to Make Beer Bread – aka Eat your Alcohol

November 13, 2012 in Cooking and Recipes

Ummm YUM.

I’m about to share one of my favorite, easiest, tastiest recipes with you. I can’t lay claim on all this deliciousness though… I was bestowed this recipe by a horse-loving mentor named Marnie! She was kind enough to let me ride/compete her horses one summer in college… and one evening she served this recipe to me along with vegetable soup.

SHUT THE FRONT DOOR.

okay, back then it was probably more like SHUT THE BARN DOOR… or the stall door… but stay with me here…

Get excited ladies and gents….

I’m ’bout to lurn u sumtin…

That’s right… today I’m showing you…

How to Make Beer Bread

Gather your shtuff:

1 STICK BUTTER
3 CUPS SELF-RISING FLOUR
3 TABLESPOONS SUGAR
1 CAN ROOM-TEMP BEER

Then follow these very difficult instructions that will test your culinary prowess (note the sarcasm):

Spray loaf pan with nonstick spray
Melt the stick of butter and pour HALF into loaf pan. Swish around. Yes, swish is my highly-technical term.
Combine all other ingredients in bowl and mix. Note… I’d pour the beer in slowly. Less foam is a good thing.
Pour batter into pan.
Pour last half of butter over batter.
Bake at 350 for 1 hour.

Yup…. It’s that easy! Seriously. Most days I flail about in the kitchen… but this. THIS I can make.

The best part is the way your house will smell – freshly baked bread with a hint of beer. …and in my book. That’s just fine by me.

Give it a go! This recipe is just in time for chili season and good ol’ fashioned vegetable soup. I think I just felt my heart smile.

Enjoy! Would love to hear from you if you give it a shot. Leave a comment here or drop me a line on Facebook!

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Thank me later… {Crock Pot Buffalo Chicken}

June 15, 2012 in Cooking and Recipes

So I teased you last weekend on Facebook… and I’m finally ponying up. This recipe had me at hello.

I searched online after seeing Crock Pot Buffalo Chicken mentioned on a social media site. Oh man – just the sound of it makes me hungry! I found SO many variations, but decided to give this one a whirl.

Crock Pot Buffalo Chicken

Ingredients:

3 lb. bag of frozen chicken breasts
1 bottle Frank’s Wings Buffalo Sauce
1 packet Ranch Dip Mix
2 TBSP butter

Instructions:

Put chicken, buffalo sauce, and ranch dip mix into crock pot.
Cook on low at least 5 to 7 hours (cooking time will vary depending on fresh vs. frozen chicken).
Using mixer or two forks, pull chicken apart (or shred) and return to slow cooker.
Add butter.
Cook on low for an additional hour.

I documented my first efforts for you. Don’t act shocked. I take pictures of everything! Just today, my coworker Cory mentioned he had 100+ photos on his phone. I laughed and told him I had 664…. and I’m already at 665 as I write this. (…and yes, I DO clean them out often!)

Gather all of your ingredients!
Toss yo’ chicken in the pot (I used 1.5 pounds)
Dump in the buffalo sauce (I used 1/2 a bottle) and dry ranch dressing mix (again… 1/2 a packet)
Chicken shown after cooking 4 hours (mine was falling apart after just 4 hours!)
I dropped my chicken in my KitchenAid mixer, turned it on for about 20 seconds…
Voila! Shredded chicken!
Tossed it back in the pot with the butter for another hour to soak up lots mo’ buffalo sauce.

I’m not kidding, this will MELT in your mouth! Oh so delightful. I had a buffalo chicken wrap one day, but then I started making nachos and it was happily ever after. For leftovers, I liked to drizzle a little more buffalo sauce on the top. Mmmmm good. You’ll seen in the photos below that I also added a touch of ranch. Heavenly!

If you give this recipe a try, please let me know what you think! I hope you love it as much as I did!

Have a great weekend everyone!