Foodie Factoid: By the time the Roman Empire rolled around, cheese was already a widespread product. No one is quite sure where it originated from, but there are mentions of cheese in Greek mythology as well as on 4000 year old Ancient Egyptian tomb paintings!
That may be the best alliterative recipe I’ve ever made. Also, why have boring chocolate chip cookies when you can add an extra flavor element to them? Let me translate that to Rebecca-speak: I had a block of cream cheese in my refrigerator that I needed to do something with…I like my first pitch better.
In other news, I’m finally on spring break! WOOHOO!!!! Can we talk about how Brandeis has the absolute latest spring break ever and how they should be ashamed of making us wait this long to go on break? (Even though my dad likes to complain that he’s paying all this money for me to be on break more than I’m actually in class…oops?) Continue reading
Foodie Factoid: According to one story, brownies were first invented and eaten when a wealthy socialite asked for a dessert that could be packed into a box lunch for ladies to eat while attending an exposition that took place in 1893. The result was the Palmer house brownie, which is still served at the Palmer House Hilton in Chicago.
This is the brownie recipe I grew up with–sans the nuts (ok I may still be a little bit crazy haha) and I’ve made a few tweaks of my own since then. When my sisters and I were kids the rule for food in our house was the plainer the better. We were all weird and picky eaters. I have two younger sisters who I will refer to as ‘the middle one’ and ‘the little one’. The middle one refused to eat food that was touching anything else on her plate. Everything had to be separate, or it would lead to a meltdown. I’m pretty sure that for a while she would actually have to eat everything on a separate plate, which drove my parents insane. The little one would eat just about anything until she got a little bit older and the middle one started to influence her. For a while she would only eat what the middle one would eat and they were both crazy picky. Can you say marinara sauce without any chunks of tomato? Continue reading
These cookies are so easy you might think they’re an April Fool’s trick. Nope. They really are only three ingredients, which feels like a kind of cheat to put on my blog, but hey c’est la vie. I was pleasantly surprised when I made these and figured out how delicious they are. I only ate them right out of the oven so I have no idea what they taste like after they’ve cooled down all the way…um…yea. (Rebecca is a no good, very bad food blogger haha.) To remedy this I suggest you put them for a quick spin into the toaster oven or microwave if you plan to eat them later! So at this point you must be thinking, hey so Rebecca must have eaten an entire batch of these cookies all by herself…I’ll let you in on a little secret: I always halve the recipes when I make them for the blog since as I’ve mentioned I’m in a bit of a fiscal deficit and don’t feel like sharing with other people on my hall. Look at me being antisocial haha. Continue reading
Sometimes I like to pretend that I’m not a poor college student. In fact, yesterday at dinner, my friend Mexi and I decided that she was somehow magically going to get uber rich and let me totally live off her fortune in exchange for baking her cookies. I like this plan. Sadly, it’s about as probable as me turning into a fairy princess. (Don’t worry 5 year old Rebecca, we are totally going to make that happen!) Haha. Anyway because I am poor, I only own one mug and I am embarrassed by the mug (it may or may not be a mug I stole from Boyfriend that has anime girls all over it…). I didn’t want to have to take pictures of said mug and post it all over the internet so I decided to do the next best thing and use a bowl. By all means use a mug, but for the authentic Dorm Room Baker experience feel free to use a bowl as well ;). Continue reading
I can’t actually remember the first time I made these cookies. My sisters and I really wanted to bake something, but there wasn’t a trace of butter to be found. After we begged our mom to get us some from the supermarket, she told us to be creative and find something else to make. We pulled out our massive copy of the Joy of Cooking and scoured the desserts section for butterless recipes. These Sugar Oil Drop cookies popped out at us for whatever reason, so we figured we’d try them out even though at the age of around 12 or so making cookies with oil sounds insane. For a while these became the go-to cookie recipe in the house. I’m not sure if it’s because we never had butter around or because my sisters and I liked how easy they are to make. Of course there’s always the delicious factor to take into account. However, now that I’m older and becoming more and more of a food blogger I knew I had to make a few minor alterations. I can’t help myself sometimes! I like to blame it on my rabid addiction to cinnamon–if a recipe calls for a certain amount I’ll almost always add more!
These cupcakes were inevitable. I am not proud of these cupcakes. I only share them because they are delicious and even though I’m ashamed, my readers deserve the chance to try them for themselves. Basically, these are what happens when every single crummy artificial food gets together and decides to have a giant orgy–resulting in these cupcakes. The main offenders? Devil’s food cake mix, Oreos, and um well this is embarrassing…ginger ale. Could I have left it at those three ingredients and still have had them be delicious? Yes. Could I have added in pretzels or something and made them even better? Probably. I’ll leave those options up to you! At this point I’m sure my mother is going to have a heart attack. I promise I have a REALLY good excuse for these cupcakes and I promise it isn’t the lazy excuse again. Bear with me. Continue reading
Hey Rebecca are you sure those aren’t lemon squares? I’m sure. Wait actually? Yep. Ok, I acknowledge that these could easily be mistaken for lemon squares and the misconception could probably also carry over after you take a bite although if you taste carefully you’ll notice that there isn’t the same level of acidity that you would find in a traditional lemon square. So why an orange square then? Did you get too lazy to go buy a lemon or something? Hush. I would never do that. What kind of baker do I look like to you? Don’t answer that. Continue reading