You’re Da Bomb Favors

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So I’m a dumbass and forgot to take a picture of my final product but this is what inspired me to make my You’re Da Bomb favors for all of our new pledges for Initiation.

We have this tradition where we set out little goodie bags and throughout our I-Week, the older members put all sorts of cute little goodies in there for all of the girls. It ranges from candy to notes to mixed-tape style cd’s, you name it. Here’s what I did:

I guess I’m not the only dumbass because I just noticed that the ones I was inspired by isn’t even grammatically correct. (Your the bomb) haha.

Strawberry Shortcake Kabobs

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Angelfood cake, strawberries, wooden skewers, and drizzled chocolate. Couldn’t be more simple, but looks elegant.

Inspired by Introdekatelyn. She’s my little sister! Check out the other little sister’s too [Zeejenneration]. Chrissy’s is still under construction. Have a wonderful night!

-Sam

 

Umami

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Mushroom and Goat Cheese Bruschetta From A Couple Cooks

Serves about 4 as an appetizer

What You Need :

Good crusty bread

Goat cheese
4 ounces mushrooms (we used baby bellas and shiitakes)
A few handfuls fresh thyme and oregano
One clove garlic
Lemon juice
Olive oil
Kosher salt
Fresh ground pepper

What To Do

Prepare the bread: Cut the bread into slices, and brush each side with olive oil. Then:
-Cook on a preheated grill until golden brown, a few minutes per side (be careful that it doesn’t burn!) OR
-Cook on a griddle on the stovetop, about 1 minute per side OR
-Preheat an oven to 450°F. Place the oiled bread on a baking sheet and toast until golden, around 5 to 6 minutes.

2 Prepare the mushrooms: Wipe any dirt off of the mushrooms and slice them. Wash the thyme and oregano and remove the leaves; coarsely chop them if necessary. In a saucepan, drizzle about 1 tablespoon of olive oil. Throw in the mushrooms, herbs, kosher salt, and fresh ground pepper, and saute until tender, about 4 minutes. Turn off the heat, and add a few squeezes of lemon juice.

3 Assemble the bruschetta: Peel and cut off the end of a garlic clove. Rub the cut end of the garlic on the top of each bread slice. Spread some goat cheese over each slice, and top with the mushrooms.

Get along little doggie, get along

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So I really want to get a dog. If I weren’t so broke right now I would like this week. One of my friends up at school just got another dog and I’m so jealous. Being home and hangin out with my family’s dog has made me really want one!

My family’s dog, Brie.

I wonder if the house I’m living at this year allows dogs? I just want to make this cute dog collar:

Martha Stewart’s How-To:
1.Use an upholstery needle and thimble to stitch half of a snap to the collar.

2.Stitch the other half of the snap to the base of a fabric flower. Those with a flat fabric bottom are easiest to work with. If your flower has a plastic base, just sew through a petal or two as close as possible to the base.

When I get a dog, it’s definitely going to be a German Shepard. I love big and intelligent dogs. I’m not a little-dog type person. I feel like I’d accidentally step on it. I think I’ll get it from a humane society. Brie is from the Milwaukee Humane Society, and we’ve never had any problems with her.

Martha Stewart’s Homemade Dog Biscuits

Makes About 5 Dozen
1 cup all-purpose flour
1/4 cup wheat germ
1/4 cup brewer’s yeast
1 teaspoon salt
1 1/2 tablespoons canola oil
1/2 cup low-sodium canned chicken stock, plus more for brushing

Directions
1. Preheat oven to 400 degrees. In a medium bowl, whisk together flour, wheat germ, yeast, and salt; set aside

2. Place oil in a large bowl. Add stock and flour mixture in three alternating batches, beginning and ending with stock. Mix well.

3. On a lightly floured work surface, roll out dough to about 3/8-inch thick. Shape biscuits using a dog-bone-shaped cookie cutter or by cutting around a store-bought dog bone with a butter knife.(Make biscuits that are appropriate for your dog’s size.)

4. If desired, you can spell out your dog’s name or a holiday message in the dough with a toothpick (wet the toothpick first so it won’t stick).

5. Transfer to parchment-lined baking sheets. Repeat with remaining dough.

6. Bake biscuits 10 minutes. Brush with stock; rotate baking sheets, and bake 10 minutes more. Turn off oven, leaving door closed. Let dog biscuits stand in oven to dry completely, about 1 1/2 hours. Wrap as a gift, or store in an airtight container at room temperature.

I think that this is a pretty fricken cool idea and I think it’d be kindof cool to make these bags for something other than dog poop as well haha. I’m not sure what though.

Martha Stewart’s Dog-Cleanup Bags

Makes About 5 Dozen
1 cup all-purpose flour
1/4 cup wheat germ
1/4 cup brewer’s yeast
1 teaspoon salt
1 1/2 tablespoons canola oil
1/2 cup low-sodium canned chicken stock, plus more for brushing

Directions
1. Preheat oven to 400 degrees. In a medium bowl, whisk together flour, wheat germ, yeast, and salt; set aside

2. Place oil in a large bowl. Add stock and flour mixture in three alternating batches, beginning and ending with stock. Mix well.

3. On a lightly floured work surface, roll out dough to about 3/8-inch thick. Shape biscuits using a dog-bone-shaped cookie cutter or by cutting around a store-bought dog bone with a butter knife.(Make biscuits that are appropriate for your dog’s size.)

4. If desired, you can spell out your dog’s name or a holiday message in the dough with a toothpick (wet the toothpick first so it won’t stick).

5. Transfer to parchment-lined baking sheets. Repeat with remaining dough.

6. Bake biscuits 10 minutes. Brush with stock; rotate baking sheets, and bake 10 minutes more. Turn off oven, leaving door closed. Let dog biscuits stand in oven to dry completely, about 1 1/2 hours. Wrap as a gift, or store in an airtight container at room temperature.

-Sam

S’mores!

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Everyone knows summer comes with camp fires and camp fires obviously come with s’mores! I’m actually a huge fan of chocolate, graham crackers, and marshmallows, but for some reason I don’t like them together in the typical s’mores fashion! So I’ve been looking different for ways to combine them.

I love this tablescape! From http://blog.amyatlas.com/2011/02/smores-magazine-shoot/
Martha Stewart’s S’mores Cookies

Ingredients

  • 1/2 cup old-fashioned rolled oats
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1 cup whole-wheat flour (spooned and leveled)
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup light-brown sugar
  • 1 large egg
  • 8 ounces bittersweet or semisweet chocolate, cut into 30 squares
  • 15 large marshmallows, halved horizontally

Directions

  1. Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.
  2. Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool. 

S’mores Martini from My Daily Find

2 Ounces Chocolate Vodka
2 Ounces Bailey’s Irish Cream
2 Ounces Cream de Cacao
2 Ounces Vanilla Vodka
2 Ounces Heavy Cream
Graham Crackers, Crushed
Chocolate Syrup
12 toasted mini marshmallows or 4 large marshmallows

Dip the rim of 4 martini glasses in the chocolate syrup and then into the crushed graham crackers. Chill glasses in the freezer. Pour all the remaining ingredients except the marshmallows into a martini shaker filled with ice and shake until well blended. Skewer your marshmallows on a cocktail stick and place in the chilled glasses. Strain the drinks into the 4 glasses.

http://www.mydailyfind.com/tag/smores-martini-recipe

S’mores Chocolate Bark from Baking Down By The Bay

6 ounces of dark chocolate
6 ounces of semi sweet chocolate
4 graham crackers broken into rough pieces
1 cup miniature marshmallows

place a sheet of parchment paper over a cookie sheet. Roughly chop the chocolate and place it in a double boiler or a glass bowl over a pot of water. Bring the water the a low boil and stir the chocolate until completely melted. pour the melted chocolate over the parchment paper in a rough rectangle. sprinkle the graham cracker pieces over the chocolate making sure to give each piece a little press. Do the same with the marshmallows and then leave the bark to set for at least two hours.

http://hippie-hippie-bakes.blogspot.com/2010/08/smores-chcolate-bark.html

Hahahah cuuuute!

Spicy Ballpark Soup

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One of the fun parts of being a broke college kid in the kitchen is experimenting. You get really good at seeing what flavors work together and what don’t. Here is my latest creation, it’s sooo good!

-Sam

Spicy Ballpark Soup

Ingredients

  • 2 hotdogs
  • 1 package of fresh mushrooms
  • butter
  • 1 can of baked beans, any flavor
  • 1/2 packet of taco seasoning
  • 2 cups of shredded cheese, any flavor
  • 3 tbs ranch dressing
  • 1 tbs bacon bits
  • paprika to taste
  • crushed red pepper to taste
  • minced garlic to taste
  • basil to taste
  • salt and pepper to taste
Directions
  1. Dice and fry up the mushrooms in a pan with butter, garlic, and paprika.
  2. Microwave, boil, or grill hotdogs. Cut into small pieces.
  3. Bring baked beans and half the can of water to a slow boil in a medium pot. Reduce head to medium-high once it hits a boil.
  4. Add everything but the cheese and cook for 5-6 minutes
  5. Slowly add handfuls of cheese to avoid clumping.
  6. When soup has thickened, it’s ready!
Makes about 6 servings.

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