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Category Archive

The following is a list of all entries from the Recipes category.

Easy-Peasy Homemade Ice Cream Cake for $10!

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Junkfood isn’t good for our health, nor is it high-end, but boy-oh-boy, it’s still considered a wonderful splurge sometimes isn’t it? My date and I had such a fantastic pig out night the other day, whoppers, nuggets and fries at Burger King, and then we trotted (yes, trotted) over to Baskin Robbins to buy an ice cream cake. After all, their website says “Cakes for Everyday Occasions” and splurge day is definitely an everyday occasion.

I let my date choose and he went for the Oreo cake, which is a layer of chocolate cake topped with Oreo ice cream and frosting. He was in love.

About a week later, my date was pining for another Baskin Robbins cake, but were trying to be financially responsible so I vetoed the idea. We did just go through a recession after all. After some calculations in my head, I realized that because I had eggs and sprinkles at home, I could make one for $9/$10. That’s around $20 cheaper than the store bought version. Off to the supermarket store I went.


Chocolate cake mix (White Rose brand $1.50)
Oreos ice cream (Breyer’s $3.99)
Cool Whip ($2.89)
Eggs ( I had at home)
Sprinkles optional (I had at home)
Saran Wrap (I had at home)
Oil or butter to grease pan ( had at home)

Now What?

Keep the Cool Whip and ice cream in the fridge so that it softens.

Since I didn’t need a whole cake, I only used 1/3 of the cake mix and baked according to the directions. You can use more if you want a thicker cake layer. The key here is to bake it in a springform cake pan. I used one that was around 9”. Also, since you are using less cake batter here, make sure to check on it every 10 minutes since it will cook faster than the time it says on the box.

After the cake part is baked and cooled, open up the pan and pop the cake (with the cake pan bottom on it still) out. Take the saran wrap and loop it under the bottom of the cake pan and then take another piece of saran wrap and loop it perpendicularly to the first one. You want the saran wrap to be long. The idea here is that when you pop the cake pan ring back on the cake pan bottom, the saran wrap will line the inside of the ring and then fall over the edges. This will allow the cake to 100% not stick to the sides of the pan.

After everything is popped into place, scoop the softened ice cream on top of the cake and smooth out so that it is an even layer. Then top the ice cream with the Cool Whip and smooth out as well. Sprinkle with sprinkles and pop into the freezer for 2 hours. When you take it out, pop the ring of the pan off and take off the saran wrap and voila! You have a $9 home made ice cream cake that is just as tasty as the store bought one.



A Simple Corn Chowder Recipe That’s So Homey.

These April showers have really been putting a damper on my mood. After working these 10 hour days I’m starting to feel a lot more lethargic than usual. Tonight I wanted something really homey to eat, but that didn’t take much effort. Luckily I found a can of sweet creamed corn in my cupboards and a potato. Corn chowder sounded about right. This is one of the easiest soup recipes that you will ever make, so easy that you will be able to commit it to your memory.


*Makes two bowls

1 can of sweet creamed corn

1 medium sized potato, peeled and diced

1 cup of milk or cream. I had half ‘n’ half in the fridge so that’s what I used.

A heavy pinch of salt

2 heavy pinches of fresh ground pepper

1 tbs. of unsalted butter

Now What?

Boil the potatoes until they are almost cooked all the way through. You’ll know when you can stab a piece with a fork or knife and instead of breaking in half, it will snugly stay on your utensil. You will finish cooking it off later.

Drain the potatoes and put aside.

I use the same pot I cooked the potatoes in because, well, it’s one less pot I have to wash. Just make sure to rinse it out with water because the potatoes will have made it all starchy.

Pour in the can of sweet creamed corn, milk, salt, pepper, butter and bring to a boil. After it starts boil, put in the potatoes, cover and simmer it for another 5-8 minutes. Don’t forget to stir and scrape the bottom of the pot every couple of minutes because the corn can stick.

Voila! You’re done. Eat just the way it is or garnish with fresh herbs like chives or scallions, stir in some cheese, add some bacon, clams, whatever you want. Think of it a base that you can use to make a variety of other soups.


Corn Chowder on Foodista

An Easy Monkey Bread Recipe That Tastes Like Cinnabon!

Monkey bread is soooooooooo good. It gets its name because you are essentially baking balls of dough together and when you are ready to eat it, you are picking or pulling it apart, just like a monkey. This dessert has been making its rounds through different countries for god knows how long. Nancy Reagin even served it in the White House and it has become a Christmas tradition in certain families. While, like any recipe, you can make everything from scratch, I’m going to teach you my short cut version that is quick, easy and oh-so delicious. It tastes just like a Cinnabon!


Can of biscuit dough (I buy whatever is on sale)

3/4 cup white sugar

Cinnamon (varies)

Nutmeg (varies)

1 stick of butter

1/3 cup of brown sugar

Container of cream cheese frosting

Traditionally a bundt cake pan is used, but since I don’t have one, I use any cake pan I have lying around. I actually prefer using a regular cake pan because each gets an equal amount of all the seasonings.

Now what?

Coat your pan in butter.

Melt the rest of the butter and brown sugar together and set aside.

Cut each piece of biscuit dough into 6 pieces.

Put the sugar in a paper bag or a container that you can cover. Put in cinnamon and nutmeg to taste to make cinnamon sugar. Simply add to your liking. Make sure it is mixed well.

Add a few pieces of biscuit at a time and shake in the cinnamon sugar. After each piece is coated well, place them in the pan next to each other. You don’t have to leave any space.

After you have laid down each piece, pour the melted butter and brown sugar over it. Bake according to the directions on the biscuit can. Take it out and let it cool.

When it has cooled down a little, melt the cream cheese frosting in the microwave till it melts, about a minute. Make sure that you take the foil off first! When it’s melted, pour it all over the baked dough and there you have it, yummy goodness. Serious yummy goodness! Eat it while it’s hot or after it cools down, either way it is fantastic. And don’t forget! You can make it a variety of different ways by adding raisins, nuts,  by not adding frosting, by changing the frosting, etc.



My New Favorite Drink: Malt Choco Coffee

Now I’ve been known to make some really crappy things in the kitchen. I can’t help it, I like experimenting. But my latest concoction has become my favorite after meal drink. For those who know me, this might be a shocker, but it’s not alcoholic! After staring at the cabinets and being torn between coffee and a malted chocolate milk, I thought to myself, why not combine the two? To make it a bit easier I used instant coffee instead of French pressing one. The end result is a delicious version of a café mocha,  with a slight kick because of the malt, and also because instant coffee is very strong. Even a friend of mine, who is a coffee fiend, downed his own mug of it. Now, when I watch bad reality TV and cuddle under a blanket, I sip on one of these and feel so comforted. Maybe it’s the caffeine. Who knows, but it feels nice.

What you need:

Boiling water

Instant coffee (1 tbs)

Chocolate malt power (3 tbs)

Half ‘n’ Half (3 splashes)

Put instant coffee and chocolate malt powder in a regular sized coffee mug, fill 3/4 of the way with boiling water. Stir till everything is dissolved and fill to the top with half ‘n’ half.

How easy is that? If you care to, I’m sure that it would taste yummy with some peppermint schnapps in there for a more grown up version.

To-Die-For Chocolate Chip Cookie Recipe

taken and posted by

I came across the site Savory Simple months ago and I’m hooked. The blog is about an “amateur foodie,” (her own words) who is becoming a “professional chef.” What I love about this site is that she is documenting her very tasty journey and shares recipes and gorgeous pictures while she is at it.

The other night I got a hankering for chocolate chip cookies, and while I usually use Alton Brown’s “The Chewy” recipe, I remembered that Savory Simply made some tasty looking ones and thought that I should try that instead. So you see the above picture? Yeah, that’s a stunning picture that Savory Simple took of perfect cookies that she made. However, when you don’t have patience and all the ingredients, they come out like the below. See my cookies that look like droopy pancakes? Don’t they look sad? They may look sad, but boy did they taste fantastic. Notice that I’m not a professional photographer and used my iphone to take the picture?

As any baker knows, follow the recipe if you can. My chocolate chip cookies turned out this way because:

1)    I ran out of white sugar.

2)    I didn’t have any vegetable shortening, so I used all butter.

3)    I didn’t wait for the dough to chill correctly because all I wanted was one damn cookie.

4)    I didn’t let the cookies cool off enough before I stacked them because I have no patience and I was running out of room in my kitchen.

In the end though, I must say, the cookies were fabulous after they cooled off. Eaten right out of the oven, they fell apart right in my hands because they were too soft. However, by the next day, they hardened up just right. Because of the insane amount of butter, they tasted like chocolate chip madelines, and I love me some madelines! The inside was chewy and cakey, and the edges were buttery and crisp. But if I were you, as amazing as these cookies taste, I would try the recipe the exact same way that Savory Simple writes because, after all, she is the professional! And if these cookies are so delicious and addicting when made the wrong way, I can’t even imagine what they will taste like when made the right way!

My Last Chili Dinner Till It Gets Cold Again (and a lovely side of baked crispy kale)

Starting today, whenever I make something tasty, I’m going to write the recipe down. I randomly throw things in pots and then when I try to replicate them, I can never figure out what ingredients I used and alas, my tastes buds never get to taste whatever they were craving. Woe is me.

I know the weather is getting warm now, so I wanted one last chili hurrah. I used whatever ingredients I had in the cupboards and out of the pot came a really satisfying chili that is reminiscent of Dinosaur BBQ’s version. Slighty sweet, with a hint of heat and smoky-ness. I was quite pleased with the results.


1 lb of beef chunks

1 lb of ground beef

1 can of corn

1 can of kidney beans

Garlic powder (half a capful)

Onion powder (half a capful)

Fresh Direct BBQ seasoning (3 capfuls)

Chili Powder (3 capfuls)

Red chili pepper flakes (half a capful)

Cayenne powder  (2 tsp)

Brown sugar (3 tbs)

Nutmeg (2 pinches)

1 large onion, chopped up

6 garlic cloves, minced

1 can of crushed tomatoes (I forget how many ounces)

Heat up oil in a pan and sear the beef chunks on all sides (feel free to cut up smaller if you wish). When they are nicely browned, throw in the ground meat. When the ground meat looks cooked, throw in the onions and garlic. After that’s been cooking for about 10 minutes, throw in all the spices, cook for another 10 minutes. Then, simply throw in everything else, stir well and then cover. Simmer on low heat for 1.5 hours-3 hours, occasionally go back to it and stir and taste, add seasonings to taste if needed.

One pot of this will serve 6 people, or 4 really hungry people.

Baked crispy kale

Heat oven to 350 degrees.

I wanted some side though, and since I didn’t have the ingredients for corn pudding, I figured crispy kale would add a nice crunch. Take however much kale you feel like eating, rinse and dry very well. Cut the rib of it out and toss. All you want is the leaves. Chop up the leaves into about 2 inch long pieces. Toss well with just a drizzle of olive oil. Spread across a  baking sheet so that the kale is just one layer. Pop into the oven for 12-15 minutes or until the Kale is crispy, as if you fried it. (This is a great alternative (and much healthier one) for fried spinach. Yummy! I could eat crispy kale all day long (and night!).

Blackout Cookies Will Surely Be On Your Best Cookie List

I know that I mainly do restaurant reviews on this blog, but I do love cooking. The other day, I discovered this blackout cookie recipe online that tastes so delicious and is so easy to make that I had to share it with you guys. As this recipe spreads on the internet, I bet that it appears on whatever best cookie ever lists that are out there.

I was at home on the weekend, broke and sickly so I decided to bake to kill time. I really wanted a blackout cake, but between making a cake, filling, frosting and cleaning up afterwards, it was just too much for me to put up with. So I thought to myself, I wonder if there is a blackout cookie recipe out there. Cookies are usually easier and faster to make. At the top of my google search was a recipe by Shana Schuman who won the Chicago Tribune’s Holiday Cookie Contest with it and I knew that I had to try it. The recipe can be found on

After I let them cool off and I was able to take  bite, what I had was a tasty, chewy brownie batter in cookie form. I’ve never had a cookie like this before. At first I couldn’t tell if I liked it or not. It didn’t really feel like a cookie texture wise, but after eating two more, I decided, that yes, I quite like them. I like them so much that I am munching on one right now as I right this post.

One note, I have no patience. My friends urge me to see a doctor because they think that I have ADD. So when the recipe says that you must refrigerate the cookies for at least 3 hours, I knew that there was no way I could wait that long. I wanted my cookies and I wanted them now. So I popped them into the freezer for about 25 minutes so that they were firm enough for me to form the balls. It was no surprise to me that the cookies came out a lot flatter than they were suppose to be, but they were still wonderful.

7.5 out of 10