Friday Night Shennanigans, 3 C's Style

Kevin and Chelsie carving pumpkins

Sam making pumpkin cinnamon rolls. She didn't know this was going on the interweb. Heh.

I made pasta. Please excuse the crazed look, I'd just woken up from a nap, as per usual.


Why do we never use this blog anymore? Look how cute we are!

Brussel sprouts aren't actually gross.

Who knew, eh?

So as you know, when you get a lovely bountiful basket filled with delicious fruits and veggies you occasionally end up with weird melons you've never heard of or vegetables you haven't actually ever eaten in your life and could possibly be allergic to... Nevertheless, as a recipient of some fine looking Brussels sprouts I considered them a challenge! So I found this recipe, followed it, and discovered that Brussels sprouts aren't as gross as you've always heard (unless overcooked, then they are yucky).

Take it away Martha Stewart...

Sauteed Brussels Sprouts

This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, make the dish just before serving.

Everyday Food, November 2009

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 pints brussels sprouts (2 pounds total), trimmed and halved lengthwise
• Coarse salt and ground pepper
• 2 tablespoons fresh lemon juice

Directions

1. In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.

DEEP. DARK. Chocolate cookies.

Well, I guess you could say me and Todd are pretty domestic. These are gluten and dairy-free, which means I can eat them. For those of you who don't  know yet, I've been "diagnosed" with a dairy and a gluten allergy. For those of you who also don't know yet, Todd is an eligible bachelor and very domestic. Anyways, we haven't actually eaten the baked ones yet cause they're not done, but the batter is really really X1209578709856382 delicious.

And we got the recipe from pinterest who got it from  http://www.divine-baking.com/2011/04/deep-dark-chocolate-cookies.html#more .

Deep Dark Chocolate Cookies

Adapted From Epicurious

Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided 
3 large egg whites, room temperature 
2 1/2 cups powdered sugar, divided (I used 2 cups)
1/2 cup unsweetened cocoa powder 
1 tablespoon cornstarch 
1/4 teaspoon salt

Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme.

Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. 

Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.

Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Yield: Makes about 18

** Update: We just ate them. And I think this allergy is going to be alright. Need I say more?

T-Shirt Headband

A few weeks ago Alena and I went to another Thrice concert (on their farewell tour...how sad...), and the shirt I was wearing got a hole in it, as well as a giant stain on it from standing in the front row next to the gates that kept me from storming the stage (which also gave me a really cool bruise on my rib cage). Anyway, I couldn't just part with this shirt--it had so much meaning. Obviously.

So I made it into a head band. I know, I'm getting craftier and craftier by the hour.

Here it is on my head

I guess you can't see it very well, but it's doing its job at holding back my hair, and that's what matters.

1.  I cut the shirt up into strips. All the internet things told me to make the strips the same width and blah blah blah, I don't own a ruler. I just cut. They were really jagged and different widths and uneven, but whatevs. It worked. I also cut them so they weren't in a circle anymore. 
2. I pulled on the strips until they curled into themselves.
3. Then I took five of the strips and decided I was going to braid them. I didn't actually know how to do that, so I turned to the trusty interwebz and they told me how to here.
4. I tied one end of the strips together and because I didn't have any tape, I shut the tied end knot into a drawer and it worked just fine. 
5. Then I braided.
6. And I braided.
7. And I braided until I looked at it and thought "that's about the size of my head methinks."
8. So I took it out of the drawer and wrapped it around my head in a headband like fashion, and tied it.
9. Then I cut off the lose ended (but still leave enough to tie and untie it later--it's going to stretch and it'd be a shame to have all that braiding go to waste. Oh, and don't cut your hair on accident). 
10. And then I picked Shane up from work and he was S-O impressed with my crafty, crafty skills. 

I like the way the braid looks a lot. That's also a big tupperware filled with the kitchen stuff I never got to unpack because my current roommates have so much, and most of it I'm told doesn't even belong to anyone. So Sam and Chels, when you come back to me, we're cleaning. And we're cleaning good. 

And that, my ladies, is how it is done. 

Necklace & Earring Holders

I was in desperate need of somewhere to hang all of my jewelry in my new apartment. I didnt want them to look too cluttered. I tried and tried to think of something cute to do, when I finally got a genius idea. I bought two old frames from the D.I., picked out the color of spray paint I wanted for the frame and the background, picked out some knobs, and what do you know....It actually worked!!!

Here is my finished product! 

I also made an earring holder, because I figured while I was at it I might as well. I found this frame and it already had the mesh with it. But it would be super easy to get something similar and attach it. 

It fits perfectly on my closet door!!! LOVE THEM!!

Mashed Potatoes with Bacon & Cheddar

Ok so these are some of my favorite potatoes ever!!! I found the recipe on Pinterest about a month ago, made them, and Greg and I loved them!!! 

Description

Reminiscent of twice baked potatoes, this take on mashed potatoes includes bacon and cheddar.

Prep time: 1 hour

Yield:1 (Servings)

Ingredients:

• 5 lb russet potatoes
• 10 sli bacon
• 8 oz cream cheese, room temperature
• 0.5 c unsalted butter, melted
• 1 c sour cream
• 0.25 c chives, minced
• 2.5 c cheddar cheese, grated
• 2 t kosher salt
• 0.5 t pepper

Directions

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.

2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.

3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.

4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Rosemary Red Potatoes

I got this recipe out of my Harry Potter Cookbook. I improvised a little bit because my Idahoan heritage told me to.
Ingredients:
6 red potatoes, washed and cut into bite sized cubes
1/4 cup of olive oil
1 teaspoon salt
1 teaspoon dried rosemary leaves
2 cloves of garlic, minced
Freshly ground black pepper

I didn't use nearly that much salt because, well, ew. And I used garlic powder instead of garlic cloves. And I added cheese because cheese is good.

Set the oven to 400. Combine all the ingredients and coat the potatoes really well. Spread into a shallow baking pan. Pro tip: line it with tin foil because it will make cleaning up so much easier. Roast for about 20 minutes. Take them out of the oven and turn them and shake them around. Cook for another 20 minutes. Add some cheese. Cook for about 5 more minutes or until the potatoes are slightly crisp on the edges, but soft enough to push a fork through without resistance.

They are delicious! I think they'd taste good with some bacon bits in them.