Fact: I Love Awards Shows.

Fun fact about me: I love award shows. I pretty much love all of them (except the Grammys…that’s not my jam). And guess what was just on?!…The Golden Globes. Of all the award shows the Golden Globes are my fave…it combines everyone worth seeing. TV stars: check. Movie stars: check check. Random musicians: they got’em (I’m looking at you TSwift).

I love the red carpet,

Those ladies, those dresses…THAT FACE! I LOVE IT!

I love the celebrities,

This is definitely one of the greatest moments of any awards show ever

I love the audience reaction shots

Goop is NOT entertained you guys….

…I love all of it.

So obviously I needed to gather than gang to watch this biz last weekend. Plus, its Tina and Amy; how can you NOT watch when they’re hosting?

I decided to make some golden globes for the golden globes….do you see what I did there?…such a clever girl. I decided to whip up some home made cream puffs…also some chips and dip and sangria because…well every party needs a beverage.

Party Punch!

Party Punch! check out this super simple recipe!

But back to the cream puffs. So for Christmas my Gram got me an electric cookie press (poorly named because it does soooo much more than make cookies). Said cookie press makes things like cheese crackers, cream puff, cookies, it frosts cupcakes and fills cream puffs…that kind of thing.

This beast is so much more than a cookie press....

This beast is so much more than a cookie press….

I’ll be honest, it did not go smoothly. Making the puffs themselves is actually pretty simple…except I messed it all up almost immediately. I misread the recipe and like tripled the flour…which incidentally was exactly how much flour I had at the time, meaning I had to RUN to the store for more and restart the dough.

The press came with a little recipe booklet with some decent recipes in it…which is where I got the recipe for the puffs.

Combine 4 Tbs butter and 1/2 c. water in a pan.  Take off heat and add 1/2 c flour. Mix it up until it cools. Beat in 2 eggs one at a time until smooth (like a thick cake batter).

Combine 4 Tbs butter and 1/2 c. water in a pan. Take off heat and add 1/2 c flour. Mix it up until it cools. Beat in 2 eggs one at a time until smooth (like a thick cake batter). Use the press (or spoons) to make 2 inch-ish blobs on your parchment paper lined cookie sheet.  

I had a few issues. The recipe have the wrong baking temperature…so my puffs deflated a bit (womp womp). You need to preheat the oven to 500F, then turn the heat OFF and put the puffs into the hot over for 10 mins. Then turn the heat up to 375 for about another 20 mins.

The primary issue I had was with the press itself. The design of this thing is ridiculous. It’s VERY difficult to fill the press with only yourself…1. it leaks out the tip 2. you have to either put the press in between your legs or (as my gram suggested) use a cup to hold it while you fill it. To me, this is a MAJOR flaw because the time and frustration it took for me to get the first batch of puffs in the over was insane. Ain’t nobody got time fo’ this sh**.

See what a mess this is?! You can see how much leaks out the bottom.

See what a mess this is?! You can see how much leaks out the bottom.

I swear I called my gram no less than 3 times that fateful Sunday when I undertook these globes. I want to love this press but we’re going to have to get to know each other better before I attempt to make anything again.

To make the filling I simply used a box of vanilla instant pudding (made with 1/2 c less milk) mixed with some homemade whipped cream.

To make the filling I simply used a box of vanilla instant pudding (made with 1/2 c less milk) mixed with some homemade whipped cream.

Golden GlobesAll the stress and frustration paid off though, because they tasted like actual cream puffs. And we were able to have our very own golden globes while watching the Golden Globes 🙂

See ya next year ladies.

And I’m Back! with new treats and everything

So it’s been about a month since my last post. Sorry about that folks…that was lame of me. I had a bit of a hectic month in February. But fear not…I’m back. And I have sooooo much to tell you!

First off….the winter has been so blah. Not so much blah as in boring (which is also true) but more like BLAH why-is-it-still-winter-I-forget-what-warmth-feels-like. I was EXTRA feeling it in early February….so my best gal and I decided to take a super spontaneous weekend trip to Cancun Mexico. Long story short…it was AMAZING and totally worth it. As it happens, we timed it PERFECTLY so we were lounging in the sun doing some restful day-drinking while back home they were getting blasted by the biggest snowstorm we’ve had in like 50 years. So win-win.

Paradise

Paradise

Livin' the Life

Livin’ the Life

But I won’t rub my awesome vaca in your face. Moving on.

February also contains some other landmark occasions: Valentine’s Day and MY BIRTHDAY (which, as it happens, is the day before Valentine’s lol).

I won’t bore you with tails of my Birthday…it was a bit of a mess this year. But my Valentine’s Day was pretty rad. To start I got a beautiful bouquet of tulips from the BF with a adorable teddy bear and box o’chocolates (that came with a picture guide so you don’t accidently bite into that nasty raspberry that is ALWAYS there waiting for you to mistake it for a caramel).

Valentine's Day Surprise for Me :)

Valentine’s Day Surprise for Me 🙂

So I wanted a fairly low-key Valentine’s Day, so the BF and I decided to just make dinner and hang out. So we decided to make a steak dinner. BOOM. Cause that’s what winners do. (ALSO this presented the PERFECT opportunity for me to finally buy a cast iron skillet…thanks Amazon!).

Cast Iron Beast...LOVE IT

Cast Iron Beast…LOVE IT

So the steak was actually SUPER SUPER Easy…You start by heating the skillet in the over set to 500 degrees. While that guy is heating up, you can coat your steak with a little oil and season it up with salt and pepper (or any other spices you’re in the mood for). When the pan is ready (probs like 10 mins later) then immediately move it to your stove top set on high. Place the steak in the pan and let sear for about 30 seconds. Then flip that guy over (tongs work best for this, but I’m certain you can improvise…I certainly did) and sear for another 30 seconds on the other side.

To finish it up, pop the WHOLE PAN back into the oven for 3 mins….flip it over…3 mins. Then BOOM you’re done! You’ve successfully cooked yourself a nice steak (cooked medium).  Stupid easy right?

Look at this guy...

Look at this guy…

So nice and pink!

So nice and pink!

You can adjust the time in the oven to suit how you like your steak…less time for more rare…more time for less pink. The cast iron allows you to get that yummy searing outside and allow it to cook inside as well. NOM NOM.

Steak, Corn, Mashed Potatoes, and Champagne. Feast of Champions.

Steak, Corn, Mashed Potatoes, and Champagne. Feast of Champions.

I whipped us up some mashed potatoes and opened up a can of corn to go with the steak. We popped some bubbly and had a tasty feast.