Category: Bun Appétit

Comfort food, edible coping, crisis cookies, and whatever I’m burning in the kitchen this month.

Posted in Bun Appétit, Monthly Muses

Watergate Cake

Posted on by Eryn 🐰
Advertisements

Happy Blogmas Day 9!

I’m excited that my classes are wrapping up, which means it’s time for potlucks! Each class hosts a potluck on the last days of class; at least my professors do.

I’m making churro cupcakes for my intercultural class because they would be a fun way to share my Americanized twist on Hispanic culture.

One of my professors is a self-proclaimed lover of sweets, particularly chocolate, so I will make my brownie bites again for my English class. 

In my history class, we’re wrapping up with a focus on Nixon and the 1970s, and I’ve decided to make Watergate cake — I mean, what a fitting name, right? I might also whip up a version without pecans, just in case! You might be thinking, “I’ve never had Watergate cake; I only know Watergate salad!” or you might be saying, “What on earth are either of those?” I really enjoy Watergate salad too; it’s a lot like ambrosia salad, which is basically just whipped cream mixed with a bunch of fruit! As for Watergate cake, it’s a delightful vanilla cake made with pistachio pudding, coconut, and pecans.

The best part is that all these recipes use a box mix; with just a little tweaking, they won’t taste artificial! It’s a fun and easy way to make delicious treats!

For a tired and true Watergate Cake recipe

For the cake:

  • 1 (16.25-ounce) box white cake mix
  • 1 (3.4-ounce) box instant pistachio pudding mix
  • 3 large eggs
  • 1 cup Vegetable oil
  • 1 cup club soda
  • 1/2 cup finely chopped pecans
  • Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
  • Using an electric mixer, beat cake mix, 1 box of pistachio pudding, eggs, vegetable oil, and club soda for 2 minutes. Stir in pecans.
  • Pour batter into prepared pan and bake for 50 to 55 minutes.

For the frosting:

  • 1½ cups cold milk
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 1 carton (8 oz) whipped topping,thawed
  • ¼ cup chopped pistachios and pecans
  • Maraschino cherries
  •  place the milk and the remaining package of pudding mix in a large bowl. Whisk until smooth. Let sit for 5 minutes (the pudding will firm up a bit). Then, fold in the whipped topping.
  • Spread the frosting on top of the cake. Sprinkle with chopped nuts and Maraschino cherries. Refrigerate for at least 30 minutes before serving to allow the frosting to firm up slightly.

I really love the recipe I’ve always used since it’s what I grew up with, but I’m excited to give this coconut version a try tonight! It seems like a fun twist on the classic! Watergate Cake Recipe

Posted in Bun Appétit

Game Day Hand Pies!

Posted on by Eryn 🐰
Advertisements

Let’s go!

Wow, can you believe it? The 49ers have made it to the Super Bowl! I was so sure that the Lions and the Ravens were going to face off in 2024’s biggest game, but the 49ers have defied all odds and made it to the top. 

Unfortunately, I have to work today, but that won’t stop me from bringing the hype to my job! I’m ready to support the 49ers and make this a Super Bowl celebration to remember!

I still get to enjoy the best part of the Super Bowl: food. My coworkers and I have planned pizza, wings, and dessert. Initially, I would make a delicious gooseberry and raspberry crumble pie, but I wanted something even better – something everyone could grab and enjoy! That’s why I’m making empanadas – they’re the perfect addition to our Super Bowl feast! And they look like footballs! Win-Win in my book. 

Today’s game has a red theme. I read online that it’s between “Red” and “Red (Taylor’s Version)”, which I agree with. However, I also heard that the Kansas City Chiefs are wearing red uniforms, which means that the San Francisco 49ers have to wear their white uniforms. So, it’s not going to be a red versus red game. But one can dream. 

Ingredients

  • Premade pie crust – I use Pillsbury
  • ½ cup fresh strawberries diced or strawberry jam
  • ¾ cup chocolate chips.
  • Egg wash- 1 egg
  • sugar and cinnamon in a bowl

Instructions

  • Preheat oven to 375 degrees. Line the baking sheet with parchment paper and set aside.
  • Roll out pie crust on a lightly floured surface.
  • Using a 2-inch circle cookie cutter, cut ten circles.
  • Brush egg wash around the edge of each circle
  • Place one teaspoon of strawberries on each circle.
  • Top with mini chocolate chips.
  • Fold over half the pastry and press down the edges with a fork, or use an empanada press like I did. 
  • Brush the egg, wash over the crust, and roll in cinnamon sugar.  
  • Place on the baking sheet and bake for 10- 20 minutes.

 

Posted in Bun Appétit

Chicken jalapeño Dip

Posted on by Eryn 🐰
Advertisements

A go-to cheese dip recipe is always helpful, and this jalapeno popper dip is perfect! I haven’t made it in years, but I almost forgot how delicious it is.

Typically, I only make one specific dish for the Super Bowl, a savory and spicy recipe I’ve perfected over the years. However, I last had the chance to host a Super Bowl party in 2019. But this year, I’m determined to change that and bring back the excitement of the big game.

Although I’m not necessarily a huge football fan, I did catch quite a few games this season, especially those featuring the 49ers. I’m really looking forward to watching the Super Bowl this year, even though I usually tune in for the halftime show. There’s just something about the hype and excitement of the event that I can’t resist, not to mention the delicious food that comes with it. From hot wings to nachos, I’m eager to indulge in all the classic Super Bowl snacks and treats. This year, I’m ready to embrace all the excitement and hopefully cheer my team on to victory!

Get ready to take your Super Bowl party to the next level with this incredible dip that’s a must-have for any gathering! It’s spicy, creamy, absolutely delicious, and the best part? It’s super easy to make! Whether you’re a seasoned chef or a beginner in the kitchen, you can whip this up in no time. So go ahead, throw it together, and watch as your guests are blown away by its bold and unexpected flavors. Whether you pair it with tortilla chips, crackers, raw veggies, or toasted French bread, this dip will surely be a crowd-pleaser that leaves everyone wanting more!

Ingredients

• 2 (8oz) blocks of cream cheese, softened

• 1 cup sour cream

• 1/2 cup of mayonnaise

• 1 cup of shredded sharp cheddar cheese

• 1 1/2 Cups panko bread crumbs

• 2 Tablespoons

• 3-4 jalapenos

• 1 Cup diced onion

• 2 Tablespoons butter

• 2 cups cooked chicken shredded

Instructions

1. Preheat the oven to 350 F.

2. Combine cream cheese, sour cream, and mayonnaise in a bowl. Then add the shredded cheese and gently incorporate. Set aside.

3. In a skillet, gently toast the panko bread crumbs with the butter. Set aside.

4. Slice the stems off the jalapenos, then slice them again in half, lengthwise. Remove seeds. Dice the two jalapenos.

5. In a 12″ cast iron skillet, melt the butter. Saute the chopped onion on medium-low. Stir occasionally.

6. When the onions are translucent, add the diced jalapenos. Warm the peppers until they are a vibrant green color, approximately 2 minutes.

7. Add the chicken and cream cheese mix.

8. Lightly cover with the toasted panko bread crumbs.

9. Bake for 30 minutes or until bread crumbs are golden brown and the dip is bubbly.

Posted in Bun Appétit

Wookie Cookies

Posted on by Eryn 🐰
Advertisements

Happy May the Fourth!!!

I love science fiction and fantasy. I grew up watching Star Trek with my parents and later fell into Dr. Who and Star Wars. 

Now I’m not into it enough to get a tattoo for star wars, but it has a special place in my heart. 

I’d love to make an elaborate party and have everyone dress up in costumes. I would love to do a couple-costume with my partner. We would be the perfect R2-D2 and C-3PO. 

These cookies would be perfect for any Star Wars themed party or a Star Wars fan in your house. 

The Wookie Cookie is not a new idea. I’ve seen so many versions of this, and each one is so perfect. 

I started with a simple chocolate cookie recipe.

Ingredients

  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon vanilla 
  • 2 1/2 cup flour
  • 1/2 cup cocoa powder
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • Chocolate frosting 
  • Sprinkles

Directions

  1. Preheat oven to 350°F
  2. Beat butter and sugar until creamy. Mix in the egg and vanilla
  3. Combine flour, cocoa, baking powder, and salt in a separate bowl. 
  4. Add dry ingredients to wet and mix until well combined.
  5. Place dough onto a lightly floured parchment paper or baking mat. Roll the dough out to 1/4-inch thickness with a lightly floured rolling pin. 
  6. Use a cookie cutter to cut dough and press with a fork to make the fur.
  7. Bake for 7-10 minutes. Remove from oven and allow to rest for 10 minutes before decorating. 
  8. Once cookies are cooled, decorate as desired. I used a piping bag without a tip to pipe Chewbacca’s sash and then added sprinkles. 
Posted in Bun Appétit

Mermaid Fudge

Posted on by Eryn 🐰
Advertisements

I’m so excited to watch THE LITTLE MERMAID!!!!!

Im a huge Disney fan and I think Halle Bailey will do an amazing job with the role of Ariel. I’m glad little girls will be able to look up to her and see someone who looks like them.

I’m sure I’m not going to like ever thing about the movie and that’s fine it’s not my childhood anymore. I had the original movies and the tv show. Sometimes change is what we need.

In anticipation for the movie coming out I made mermaid fudge.

  • 3 1/2 cups white chocolate chips
  • 1 14oz can sweetened condensed milk.
  • 3 tablespoons salted butter
  • 1/2 cup mini marshmallows
  • Pink, purple and teal food coloring.
  1. Line a 8×8 inch baking pan with parchment paper
  2. Over medium heat, add the chocolate chips, milk and butter to a small saucepan. Stirring often until the chocolate melts completely, usually about 4-5 minutes.
  3. Remove from heart and pour batter into 2 bowls.
  4. Stir in desired amount of each of food coloring into each bowl.
  5. Gently create a swirl in the fudge and top with sprinkles and marshamallows.
  6. Refrigerate for 2-3 hours or until the fudge is set completely.

Now my niece said it wasn’t exactly Ariel since used pink instead of red. As if I didn’t know her hair was supposed to be red.

Literally how I feel when she tries to correct me on Disney trivia.

I didn’t use red because it looks less cutesy and more like a murder scene.

Posted in Bun Appétit

Bittersweet BBQ

Posted on by Eryn 🐰
Advertisements

I took a little break from the blog and California and ran to Vegas. This was a planned trip, and it came at the perfect time. I really needed to see my family and get away from life for a minute.

It was nice seeing my family, my brother and my nephew especially. I plan on going back out there in about three months.

You’re probably like, “Eryn, why are you going back out there in three months?” Well, my brother left to go to Boot Camp. It was no surprise that he joined a military branch. He was an ROTC in high school. He was ready to go to Boot Camp last year when he graduated high school in May, but something happened. Now he’s finally been able to go. 

I don’t know how his Boot Camp will be -the only understanding I have with any military training is from Mulan.

I very much doubt that’s what he’s going through. So he will be training to be a marine, and I’ve learned their Boot Camp is 13 weeks or something like that. All that time with no phone I would cry.

He requested that for his going away meal, my mom makes barbecue. I have been dying to learn how my mom makes her bbq sauce, so this was perfect. This sauce is so good; I’d put it on everything if I could.

She makes her brisket, spare ribs, and baby back ribs, all with the same sauce and rub.

I think I’ve mentioned a few times my mom doesn’t measure. So when I write down her recipes, it’s best to measure how you usually would.

My Mom’s Baby Back Ribs

The Rub

  • Salt and pepper
  • Garlic powder
  • Onion powder
  • Paprika
  • Cumin
  • Red chili flakes
  • Chili powder
  • Two tablespoons of instant coffee (literally the only thing she measured)

The Sauce

  • One tablespoon of unsalted butter
  • 1/2 cup diced onion
  • one tablespoon of minced garlic
  • one cup ketchup
  • 1/2 cup water
  • One tablespoon of yellow mustard or, as my mom said, a hint of mustard. 
  • Two tablespoons of the rub seasoning 
  • Brown sugar
  • Juice from the meat

Directions

  1. Preheat oven to 350 degrees Fahrenheit 
  2. Season the ribs with the rub before placing them in a baking dish, meat side down
  1. Wrap the dish with aluminum foil and bake for two hours until tender.
  2. Remove the foil, take the juice from the meat and ingredients for the barbecue sauce in a saucepan, and simmer for ten minutes until thickened.
  3. Pour sauce on the meat and place the meat back in the oven for thirty minutes.
  4. Rest for 10 minutes before slicing.
  5. Enjoy!!
I didn’t get the best picture of them finished. I was trying not to lose a hand to the hungry mob behind me.
Posted in Bun Appétit, Monthly Muses

The Fudging Best

Posted on by Eryn 🐰
Advertisements

Guess who finally learned what fudge is?

That’s right it’s me.

After years of watching How The Grinch Stole Christmas and the holiday cheermeister scene and the Whos shoving different foods down the Grinch’s throat I finally stopped and said what is fudge?

The fact that fudge is a cream candy made of butter, sugar, milk, and usually chocolate. It’s so easy to make.

I had to make some. Luckily a friend of mine had a recipe and was willing to share. Of course she was confused how I never had fudge before.

I’m sure I did as a kid but I didn’t remember.

So we made fudge and watched the Grinch.

And of course I have the recipe.

Ingredients

  • 3 cups dark chocolate chips,
  • 1 14- oz can Sweetened Condensed Milk
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • 2 tbsp caramel topping

Directions

  1. Line an 8×8-inch square baking pan with parchment paper, leaving the ends hanging over the sides. Be sure to press it down.
  2. In a microwave safe bowl, combine the chocolate chips and condensed milk. Microwave on high for 1 1/2 minutes. Stir. Return to the microwave and heat for an addition 1 to 1 1/2 minutes, until smooth when stirred.
  3. Stir in the vanilla extract and half the walnuts. Pour the mixture into the prepared pan and spread into a single, even layer. Sprinkle with the remaining walnuts.
  4. Warm the caramel sauce until its of spreading consistency. Drizzle over the fudge. Cover with foil and chill at least 2 hours or until Fudge sets completely.
  5. When the fudge has set, remove the dish from the refrigerator. Carefully run a butter knife around the edges of the pan to loosen any fudge that is touching the side of the dish. Use the ends of the parchment paper to lift the fudge and place it on a cutting board.
  6. Cut the fudge into your desired size.
Posted in Bun Appétit, Monthly Muses

Santa Cookies

Posted on by Eryn 🐰
Advertisements

I know im late with this post but I had to see a woman about a cookie.

I confused a few people when I said I wanted Santa cookies instead of Christmas cookies a couple of days ago.

No they aren’t cookies that look like Santa.

These are called Santa cookies because they are Santa’s favorite cookies. I know you think your grandma’s recipe for chocolate chip cookies are his favorite, but they aren’t.

I would love to take credit for these, but they are a friend’s cookie recipe. 

My friend and her mom make these during the holiday season. 

While my family and I make dozens of tamales, my friend makes dozens of cookies. 

Now you can make these all year round, but they like to make them at Christmas time just cause it makes it more unique and gives us something to look forward to.

Now my friend hasn’t made the cookies yet. And I’m fiending for them. I can eat my body weight in these. So I begged for the recipe. The original recipe, not the version they currently use, makes 100 cookies at a time.

Luckily my friend’s mom took pity on me and gave me the recipe. And she even gave me permission to share it. I’m so excited i plan on making them tomorrow.

They did preface by saying it is not a unique cookie recipe and that they don’t know if the grandmother made this up or found it in a magazine. So humble of them to downplay it.

They make two types of cookies. The cookie base is the same for both Christmas and traditional versions. I love the classic cookie better. But maybe you prefer a more festive cookie. 

Ingredients

  • 2 cups all-purpose flour
  • 2 cups rolled oats
  • 1 cup shortening 
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed lightly
  • Two eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tbsp cinnamon
  • 6 oz chocolate chips

Directions 

  1. Preheat oven to 350°F
  2. In a large mixing bowl, beat shortening on medium speed for one minute until smooth and creamy. 
  3. Gradually add in both sugars, vanilla, and eggs. Add eggs one at a time, beating for 30 seconds after each.
  4. Sift flour, baking soda, baking powder, cinnamon, and salt into the wet ingredients and combine well. 
  5. Add chocolate chips and oats to the batter. (For the Christmas version, add half a cup of chopped walnuts or pecans and half a cup of shredded coconut, and replace half the amount of chocolate chips with festive M&Ms.)
  6. Shape the batter into small balls using your hands and place them on a greased baking sheet. Leave a few inches between cookies for them to spread.
  7. Bake for 13 to 18 minutes or until edges are lightly browned. Let cookies cool on the tray for 3-4 minutes before moving them to a wire cooling rack.

Do you prefer to eat traditional cookies or something with an added festive flair? Either way, you’re going to love these cookies!

Posted in Bun Appétit

Chipotle Pumpkin Pasta

Posted on by Eryn 🐰
Advertisements

Of course, I wanted all my fall cravings when it was impossible to find them.

I usually always make a meal with pumpkin or butternut squash. I just couldn’t think of a fun recipe this year until now. And Trader Joe’s sells a pumpkin pasta sauce that I love, but once October is over, everything pumpkin-related gets swiped off the counters.

Literally try this next October. It’s amazing.

So for my Friendsgiving dinner on Monday, I decided to experiment. I wanted something significantly fall. I wanted that pasta sauce, but I couldn’t have that. So I decided to try to make my own sauce. A better sauce; something a little savory and a little spicy.

Ingredients

  • 3 TBS butter
  • salt and pepper
  • Italian seasoning
  • Minced garlic
  • onion powder
  • 1 onion finely chopped
  • 1 cup pumpkin purée
  • 1 cup crushed tomatoes
  • 1 cup heavy whipping cream
  • 1 can chipotle peppers 

I recently noticed I stopped measuring seasonings and measured by a bit of this and a bit of that. I literally hate that about myself.

Instructions

  1. Heat a pot over medium heat, and add butter. Dice the onion and mince the garlic. Sauté both in a skillet with the olive oil over medium heat, until the onion is soft and transparent.
  2. Add pumpkin puree, crushed tomatoes, and chipotle peppers, and seasonings. Stir until the ingredients are combined and smooth.
  3. Turn the heat down to medium-low and allow the sauce to simmer for 15 minutes.
  4. Turn the heat down to low Add the heavy whipping cream and cook for a few more minutes to allow the flavors to marry.
  5. Cook your favorite pasta according to package directions, and serve with pumpkin sauce on top.  

I added spicy sausage to this, but you could also use chicken. For a little extra step I recommend adding a little grated Parmesan and a little cracked pepper, when you serve.

When I told everyone pumpkin was in the pasta, everyone kept expecting some sweet pumpkin-spiced mess. And I was like, guys; pumpkin is in the squash family.

The pumpkin and crushed tomatoes blend nicely with fresh herbs, then topped with heavy cream for the perfect creamy texture!

Posted in Bun Appétit

Today Deserves an Apple-ause

Posted on by Eryn 🐰
Advertisements

Happy Turkey Day!!!!

Now that I’m starting to recover from my food coma, I can finally type.

The Theme was apple. It was entirely by accident that almost every meal had apples in it.

My friend’s turkey recipe, which is to die, a recipe her mom used to make, covers the turkey in seasoning, chopped apples, onions, and celery. And I learned how to baste a turkey for the first time in my 25 years on earth.

The stuffing a friend made also had apples in it. It sounded bizarre at first, but honestly, it was delicious.

We had a salad full of apples and Asian pears. It was amazing. I never had Asian pears before and now I only want to eat them.

My contributions to dinner were a caramel apple cheesecake and a drink I made up that was supposed to taste like fall in your mouth. I had to make a perfect fall drink, which was a little tricky. I didn’t want too much pumpkin or apple, just the right amount of pumapple- or at least that’s what my friend called it after drinking some.

I love playing bartender when Hector isn’t available to be the personal bartender.

I made the drink base since I knew there would be kiddos and people who don’t drink.

  • 4 cups of apple cider
  • 8 oz of orange juice
  • 6 oz of lime or Lemon juice
  • 1/2 cup of pumpkin puree
  • 2 tbsp of pumpkin pie spice

For the nonalcoholic version, I used Cock and Bull ginger beer. Three ounces of ginger beer per glass. I recommend using a different drink, maybe pear juice, if you don’t like how spicy ginger beer is.

And for the alcoholic version, i was going for a margarita vibe. I used tequila- also three ounces per glass. Any tequila works; my personal choice of tequila is La Gritona. You can also replace the orange juice with an orange liqueur.

Since I’m extra, I like to garnish my drinks. I rimmed the glass with caramel and a cinnamon sugar mixture for both versions. Add ice and serve. This made about 8 cups.

Each cup is about 1/2 a cup of apple cider, so increase or decrease how much you would like to make based on that.