Lovin' From the Oven

Chicken, Green Beans & Rice

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Does that even look appetizing? I promise that it was. I figured out that baking is much more convenient than cooking for a blog because by the time dinner’s done, there’s no light out to take decent pictures. With baking, I can take pictures right away if I bake in the morning or wait until the next day for the sun to come around again.

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At first, the sauce looks like it won’t thicken once you add it in, but it will with time. Just keep the heat on medium and stir until it all comes together.

My DB ate this, not knowing that it was made with cream of mushroom.. another success (minus the fact he ate around all the green beans)!

  • 2 chicken breasts, cooked and shredded
  • 1 can of cream of mushroom soup
  • 1/2-3/4 cup of milk, depending on how thick of a sauce you want
  • a handful and a half of frozen green beans (like my measurement there?)
  • salt and pepper to taste

  1. Thoroughly cook your chicken and shred (I just boiled it since it’s pretty low maintenance).
  2. Put your cooked chicken in a pan over medium heat with the cream of mushroom, milk, salt, and pepper. 
  3. Let the sauce thicken, making sure to stir every now and then.
  4. Add in the green beans and cook for an additional five minutes. Keep stirring!
  5. Serve over rice.
P.S. Writing directions for cooking is completely different from baking directions. I’m working on it.

Baked Cinnamon Breakfast Bites

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This was the first thing that I baked at my new apartment. Can you tell that I wasn’t used to my oven yet? My oven here in Berkeley bakes at lightning speed and I wasn’t prepared to have things done 10 minutes ahead of time. This means my batch of baked cinnamon breakfast bites didn’t turn out as planned. The bottom of the bites burnt and they came out a bit dry. Totally my fault, I should have paid more attention.

I subbed whole wheat flour for the AP flour in the recipe, which I definitely would NOT recommend doing. Stick to the AP flour. I would also add more than 2 tablespoons sugar into the dough next time I make these since they weren’t nearly sweet enough for me. Slightly adapted from Oh My! Sugar High.

  • 1-1/3 cups all-purpose flour
  • 1 cup crisp rice cereal, coarsely crushed
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, cubed
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted
  1. Mix together the flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl.
  2. Cut in the butter with a fork until it’s crumbly.
  3. Gradually add in the milk until just moistened.
  4. Roll the dough into approximately 1 inch balls.
  5. Mix the 1/2 cup sugar and 1 tsp ground cinnamon in a separate bowl. Drop balls into melted butter and roll in cinnamon sugar mixture.
  6. Place balls onto a lined cookie sheet.
  7. Bake at 425 degrees for 15 minutes or until inserted toothpick comes out clean.

Chewy Graham Cookies

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I loved all your responses in my last post! Apparently one of my blog readers even tags bathroom stalls with my blog URL. I wonder what truth there is to that comment… Actually, I’m even more curious as to who came to my blog from a bathroom stall display. Anyone? Anyone? Didn’t think so.

I just noticed today while cleaning the kitchen that I had a drawer underneath my stove. You can imagine how ecstatic I was to learn that I had MORE kitchen space! I don’t know how I missed it the first time around. I guess I’m not used to electric stovetops with drawers built in.

These cookies didn’t really taste like graham cookies at all. They tasted more like a softer snickerdoodle with a hint of honey. I was bummed that they weren’t what I was going for, but everyone else devoured them thinking that they were snickerdoodles, anyways. As long as you don’t bake these with the expectation of making a s’more, you’ll be pleased.

From My Kitchen Addiction

For the cookie dough:

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/4 cup honey
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 1/2 cups all purpose flour

For the cinnamon sugar coating:

  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  1. Preheat the oven to 375°F
  2. Cream together butter, both sugars, and honey. Mix in the egg and vanilla.
  3. Add baking powder, cinnamon, baking soda, salt, and flour.
  4. In a separate bowl, stir together the sugar and cinnamon for the coating.
  5. Shape the dough into 1 tablespoon balls and roll in the cinnamon sugar coating.
  6. Place on cookie sheet, at least two inches apart, and bake for 9-10 minutes, until slightly golden.
  7. Let cool on sheet for 5 minutes before moving to a cooling sheet.

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