Golden Bombshell Stuffed Blondies

When I had to decide which pictures to use, I started singing. I instantly became happy and my life was once again made anew... good food will do it every time. These Golden Bombshell Stuffed Blondies are the reason why I'll be pregnant before next year. A man is going to eat these, decide that I'm the woman for him and have his way with me... COTDAMNIT these are the fucking best. I'm being really vulgar and I don't give a shit because they are that good. I cursed while thinking of all the naughty things these blondies could have me doing.

I win! These are so buttery, decadent, life changing, delicious... My God! These blondies have a sugar cookie bottom, golden Oreo center and a white chocolate chip brownie topping It's the trifecta and possible holy grail of desserts. 

It's 12:30 am and I'm contemplating walking into the kitchen to make a batch. It doesn't take much to make and all you need is a little "elbow grease" to get the job done. I used 2 bowls and 1 spatula; partly because my little brother was at my house volunteering to clean for me and partly because I knew even his best clean was still horrible. 

I wonder if I can pay people in Blondies?!? Try them yourself and tell me if you think they are delish... I know they are, but you can tell me anyway.

THE RECIPE

For the Sugar Cookie Layer

  • 1 ½ c. All Purpose Flour
  • ¾ c. Light Brown Sugar
  • ¼ c. White Sugar
  • ½ c. Butter, salted
  • 1 Egg
  • 2 tsp. Vanilla Extract
  • ½ tsp. Cornstarch
  • ½ tsp. Baking Powder
  • ½ tsp. Baking Soda
  1. Cream the butter & sugar together.
  2. Add vanilla & egg then mix well.
  3. Add the baking powder, soda & cornstarch. Mix.
  4. Incorporate the flour slowly.
  5. Set aside.

For the Brownie Layer

  • 1 c. All Purpose Flour
  • 1 c. Dark Brown Sugar
  • ½ c. White Chocolate, chopped
  • ½ c. Butter, salted & melted
  • 1 Egg
  • 2 tsp. Vanilla Extract
  • ¼ tsp. Baking Powder
  • ½ tsp. Baking Soda
  1. Stir the brown sugar into the melted butter.
  2. Add vanilla & egg then mix well.
  3. In a separate bowl, mix the flour, baking powder and baking soda together, then slowly add to the wet ingredients until fully combined.
  4. Set aside.

For the Oreo Layer

  • 18-24 Golden Oreos

Okay, I know there are so many steps to this, but I promise it's worth it. The assembly is the best part because if you are greedy (like me), you'll be licking the spatula and dipping your finger in the bowls at the end.

  1. Preheat oven to 325 degrees.
  2. Line your baking dish with parchment paper, a silicone mat or some aluminum foil.
  3. Place an even layer of the cookie dough on the bottom. 
  4. Add the oreos in a single layer on top of the cookie dough.
  5. Place an even layer of the brownie dough on the top.
  6. Bake for 45 minutes if you're the person that loves your cookies "well done" and 40 minutes if you're like me and love a soft, chewy ass cookie. You'll know the blondie is done if it passes the knife test.
  7. Rest for at least 30-40 minutes before cutting. I know it's hard but resist, otherwise, you'll blondies will fall apart and you'll end up with some type of blessed crumble.
  8. Enjoy!

Cheesesteak Wontons

Freshman Year in college I met this tall, chocolate guy in Algebra I class and we ended up cheating off each other the entire semester. After college, he became a fancy ass pilot for a major airline company that gets to travel the world... long story short, he was eating a cheesesteak a few weeks ago and it looked delicious. I mean, my mouth was watering just looking at it. I haven't had a great cheesesteak since college (shoutout to Delaware State University) so I decided to make a batch of Cheesesteak Wontons and relive my college days by merging Fried Wontons and Cheesesteaks together.

It's not hard to do... you can do it! It takes about 25 minutes from start to finish if you don't snapchat every moment of it like me. It's now a new favorite of mine. I think when my pilot friend flies to Dallas, I'll make him a few to say thanks for the inspiration.  

I ended up making these fantastic little wontons 2 ways because I wanted to see if the baked version was as tasty as the fried and it is. Now, let me just say that the mushrooms and the bell peppers take me to another dimension. They are fucking fantastic. I don't like veggies, but I eat them and these were a hit. My dog loved the bell peppers... he kept begging for more.

Slice your bell peppers in strips of equal size (also known as a Julienne cut) and cut your mushrooms into cubes. For all intents and purposes, you could cut your mushrooms in slices as well. I tried them both ways, and the diced mushrooms seemed to cook better with everything.

This cut is a New York Strip... It came to be a little over a pound but once I cooked it and removed the fat, it was exactly 1 pound of fabulous seasoned with salt and pepper.

I threw in the other photos as well so you guys could see what was going on... I photographed all this on a cloudy day (Food Bloggers HATE cloudy days, they fuck everything up). As always, the recipe is below. I hope you enjoy!

THE RECIPE

  • 1 lb. New York Strip Steak
  • 30 Wonton Wrappers
  • 1 Orange Bell Pepper, sliced
  • 1 Yellow Bell Pepper, sliced
  • 4 oz. Mushrooms, chopped
  • 6 oz. Cream Cheese
  • 6 slices White Cheddar Cheese
  • 6 slices Provolone Cheese
  • 2 eggs, mixed for egg wash
  • 2 tsp. salt
  • 2 tsp. pepper
  1. Preheat canola oil to 350 degrees.
  2. Cook steak until it's done enough for you then chop and shred. I prefer medium, but some of y'all like a burnt, dry ass well done steak.
  3. Cut white cheddar and provolone cheese into 30 small slices.
  4. In a pan, saute mushrooms and bell peppers until they are softened but not soggy.
  5. Mix steak, veggies, cream cheese, salt and pepper.
  6. Divide the mixture into equal amounts (about 1 tbsp) and place in the center of each wonton wrapper & top with cheddar and provolone cheese.
  7. Wash the outer edges of each wonton wrapper with egg wash.
  8. Fold the wontons, corner to corner, and make a triangle. Press the edges together the wrap around your finger and press once more.
  9. Fry for 2-3 minutes until crispy.

For all you "I don't eat anything fried" people, preheat your oven to 425 degrees, follow steps 2-6 above then:

  1. Spray a muffin tin with cooking spray.
  2. Place the wonton wrapper in each tin.
  3. Add a spoonful of the mixture into the wonton and top with cheese.
  4. Bake for 6-8 minutes and let cool before stuffing them in your mouth.

Basic Pizza Dough

I'm constantly making pizza... I'm at a point in my life where I want what I want when I want it. I make at least one pizza a week (judge me). I make fruit pizzas, breakfast pizzas, dessert pizzas and pizzas loaded with meat & veggies. IDGAF as long as it's pizza.

So, in my quest to make pizza, I've finally figured out my own pizza dough. It's mine. You can use it, make it at home but if you blog, you better give me credit (if you don't I'll talk shit about you on Twitter & Snapchat).

Pizza dough is fairly easy to make. You toss the ingredients in a bowl, mix and let the yeast do it's job... really, that's it.

Of course, you have to shape it too...

And let it sit so it can double in size.

Like this one.

THE RECIPE

  • 2 c. all-purpose flour + about ¾ c. for kneading
  • ¾ c. warm water, 105-110 degrees
  • 1 tsp. active dry yeast
  • 1 tsp. salt 
  • 1 tsp. sugar
  • Olive Oil, to prevent sticking
  1. Sprinkle active dry yeast and sugar over the warm water and let it sit until yeast becomes foamy, about 5-7 minutes. Stir until yeast dissolves.
  2. In a separate bowl, combine flour and salt (no sifting required).
  3. Add the yeast mixture and stir until soft dough begins to form.
  4. Turn the dough onto a floured surface (I use my countertop) and knead. You'll need to add that additional flour as necessary until the dough becomes smooth and elastic. You'll know it's ready when you can stretch it and it doesn't tear off easily. It takes about 10 minutes.
  5. Coat another bowl with oil and place the dough in the bowl.
  6. Cover with a warm towel or plastic wrap and place in warm place for 90 minutes or until the dough doubles in size. I turn my oven on 250 and sit the bowl on top.
  7. Uncover the dough and punch out the air. Cut into 2 equal pieces and shape into balls. If you nee more flour, that's fine... add it.
  8. Cover both dough balls with plastic wrap and allow to double (about an hour).
  9. Roll out and top with something delicious.

Fried Mozzarella Sticks

Life... what is it? Really. What is life? I can't answer that question for you, but I can tell you that life gets better with time and cheese. I don't want to hear your excuses about your lactose-intolerance or how you don't want cow's milk. Save it. I love cheese and I'll literally risk being constipated to enjoy cheese

Theses little fried mozzarella sticks bring me joy (insert Anita Baker's You Bring Me Joy here). I dead-ass danced in my undies while I was frying these because my fat ass was so excited to eat. It's amazing what happens when I'm home alone.

These are easy to make. They are not to be overcomplicated with extra shit. You don't need to have any culinary skills to make these. Just coat them, fry them and be great.

THE RECIPE

  • 1 lb. Mozzarella String Cheese
  • ¾ c. Panko Breadcrumbs
  • ½ c. All-Purpose Flour
  • 3 eggs
  • 2 tsp. Cayenne Pepper
  • 1 tsp. Garlic Powder
  • 1 tsp. Dried Basil
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Parsley
  • 1 tsp. Dried Thyme
  • 1 tsp. Salt
  1. Preheat oil to 350 degrees.
  2. Cut string cheese in half.
  3. Beat eggs until smooth.
  4. Mix Panko Breadcrumbs with cayenne pepper, garlic powder, basil, oregano, parsley, thyme and salt. No, you are not allowed to buy the Italian Panko Breadcrumbs. That's forbidden!
  5. Toss mozzarella into the flour and shake off the extra.
  6. Dip in the beaten eggs and roll in the Panko mixture. 
  7. Repeat steps 5 and 6 for crispy mozzarella sticks.
  8. Transfer to a plate and place in the freezer for 5-10 minutes.
  9. Fry mozzarella sticks for 2-3 minutes. Enjoy!

White Chocolate Chip Cake Batter Cookies

This all started because I was drunk. I took a few shots of cognac with a pineapple juice chaser & one thing led to the next and I was in bed mumbling about cake, cookies and chocolate. If you know me, you know I have a weakness for cookies. I eventually fell asleep and dreamed of cakes and cookies the entire night.

Judge me, I don't care because from that dream, I awoke thinking that I could somehow merge the two... and that's what I did here. 

This White Chocolate Chip Cake Batter Cookie is one of a kind. It's the best of the all three worlds because you get all the flavors. I usually make my own cake batter, but I wanted what I wanted immediately and the nice lady in the grocery store told me the Pillsbury Moist Supreme was better than Duncan Hines (her opinion, I don't know because I don't do box cakes). At any rate, I grabbed the box below and scurried home to start a new creation.

I want to scream expletives right now because the cookie came out perfect. It was soft, gooey, butter, cakey... it was absolutely everything. I really hope you enjoy this cookie as much as me. If you watched me on snapchat, you know I really loved the batter!

After mixing the cake batter/dough, you'll need to use a cookie scoop or a spoon to make cookie dough balls then refrigerate them. The dough is extremely soft & sticky and if you put it in the oven immediately after mixing, the cookie will be thin as paper. So make sure you put them in the refrigerator for at least 30 minutes.

This recipe makes between 28-32 cookies (depending on size) so if you have any extra cookie dough balls, throw them in a ziploc bag and put it in the freezer. It should last at least a month. The best part... you don't have to "thaw" them, they can go straight from the freezer to the oven.

THE RECIPE

  • 1 ½ c. all-purpose flour 
  • 1 ½ c. boxed white cake mix 
  • ¾ c. white chocolate chips
  • ¾ c. butter, softened
  • ¾ c. packed light brown sugar
  • ½ c. granulated sugar
  • ½ tsp. baking soda
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  1. Sift the flour, cake mix and baking soda together and set aside.
  2. Using a mixer, cream the butter and sugars (brown & white) together until smooth.
  3. Add the egg, then the egg yolk until combined. Scrape the sides and add the vanilla.
  4. Slowly add the flour/cake mix to the "wet"ingredients (butter/sugar/egg) until combined. Scrape the sides as needed.
  5. Add white chocolate chips and mix until the chips are fully incorporated.
  6. Using a cookie scoop or spoon, make dough balls of equal size and refrigerate for at least 30 minutes. When the dough has harden, preheat the oven to 375 degrees.
  7. Bake cookies for approximately 12 minutes until the edge of the cookies have begun to turn brown. Remove from oven and allow to cool off the pan for 3-5 minutes. 
  8. Serve with milk and enjoy!