Sunday, June 27, 2010

Eggplant Parm for one

Being the sexy single lady that I am sometimes it's hard to make things in a serving just for one. But this eggplant oh the eggplant! So fantastic!! I want to make this everyday!!!

Randazzo's had baby eggplant so super cheap I couldn't help myself. Ever since Steve's Mom made eggplant on Memorial Day I have been jonesin' for it!!

So here it is my easy eggplant parm for one.

What you will need:
1 baby eggplant
1/4 olive oil
2-3 eggs
1/3 skim milk
3-4 cups of Italian seasoned bread crumbs. qty depends on the size of your eggplant
1/3 of fresh shredded mozzarella

Peel and slice the eggplant. Medium thickness.
Mix eggs and milk
Put your bread crumbs on a plate

Now pour your olive oil in a skillet and heat till its just crackling

Quickly dip each slice of eggplant in your egg mixture. DO it quick because eggplant holds a lot of moisture and you don't want a soggy dinner.
Do this step twice to get a nice coating of bread crumbs on the eggplant.

Gently place in the hot oil for about 2-3 minutes per side depends on how dark or light you want them

While I was doing this I also made up a little pasta and quickie tomato sauce.

The tomato sauce was so simple. 1 can of tomato past and 1 can of diced tomatoes. Heat and season to taste.

Voila! Simple eggplant parm for one. Well one plus lunch the next day!

Keep on Making Stuff!

my yummy dinner! Oh! Don't forget the vino! It's essential!

Bad Ass Baking Barbie's Blueberry Buckle!

That's right I said it! AHAHA! This was sooooo goood. I brought it to work and it was gone about 30 minutes after I set it on the table! Good Sign I think.

Going to Eastern Market or any farmers type market will give you so many options for berries. This time I chose Blueberries and wooo they were perfect!!

Check it out!! You won't be sorry! YUMMM!!
Keep on Making Stuff


3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries or any berry you would like
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened


1.Preheat oven to 375F. Grease one 8x8 inch pan.
2.Cream together 3/4 cup sugar, shortening, and egg.
3.In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in berries. Pour into greased 8x8 inch pan.
4.To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
5.Bake at 375F 25-30 minutes.

and this is what happens in my office when you bake something yummy!
the end.....

Sunday, June 6, 2010

I never keep anything I bake in the house! Chewy Oatmeal Cookies

Sunday morning is my baking morning. Plus it has been one heck of a week my pretties so a little baking to decompress never hurt anyone.

I decided today was oatmeal cookie day. Chewy oatmeal butterscotch cookie day actually.

I think these could be spruced up a bajillion ways.Since I am making these for this really nice fellla i know, he made it pretty clear he likes oatmeal butterscotch. so that is what is on my agenda today I have also made them with craberries! Trust me ladies it's true a way to a mans heart is thru is stomach! *wink*

It's a rainy day today and my witty banter is taking a nap so here it is... my usual pictures and recipe!

Enjoy and Keep Making Stuff!


1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

3 cups quick cooking oats


1.In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture, Mix in oats. Don't forget to add a cup of your butterscotch chips or whatever you would like to mix in as well. . Cover, and chill dough for at least 30 mins.

2.Preheat the oven to 375F. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.

3.Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For a softer cookie you may want to take them just a minute or so before you think they are done. This will keep them nice and chewy.

Oh and on a sad note my most favorite measure cup had an unfortunate accident. I was very sad about this! RIP favorite measuring cup!