No. 11 – There’s a Rumbly in my Tumbly

I promise, I can talk about more than food and crafts. In fact, you’ll usually find me babbling about things like my dog, the latest book-to-movie I’m excited about (yay! Hunger Games!), and various TV shows I’m watching (there are too many to count; thankfully, I can multi-task). But, it’s been a while since I posted anything, and since I’m waiting on pictures to post about a hike I took a few weeks ago (we’re worried my roommate’s phone ate them!), I guess we’ll all have to settle for some recipes. I know, I know, it’s a tough life we live. :)

First, let’s go back to that coconut shrimp recipe from Weight Watchers I tried. It was great! The only thing I’d say, is that I really need to stock up on some plain bread crumbs or the cornflake crumbs. All I had were panko breadcrumbs, which are great, but didn’t quite coat the whole shrimp. Otherwise, it was nice having a sweet and crispy shrimp recipe that wasn’t fried! I wish I had had apricot preserves to make some dipping sauce. All I had on hand was some Thai sweet chili sauce, which worked fairly well.

Weight Watchers Coconut Shrimp

1/4 cup(s) fat-free skim milk
3 Tbsp all-purpose flour
24 medium uncooked shrimp, peeled and deveined, tails left on
1/2 cup(s) sweetened coconut flakes, chopped
1/4 cup(s) cornflake crumbs

1. Preheat the oven to 450°F. Spray a 10 x 15-inch jelly-roll pan with nonstick spray.

2. Whisk together the milk and flour in a large bowl. Add the shrimp; toss to coat.

3. Place the coconut and cornflake crumbs in a large zip-close plastic bag. Add the shrimp, a few pieces at a time, and shake to coat. Place the shrimp in the jelly-roll pan in one layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, about 5 minutes on each side. Yields 3 shrimp per serving.

Recently, I’ve been indulging in a few of my classic comfort foods. Mostly sweets. lol. I have a weakness for midnight baking sessions. I have a craving, and next thing I know, it’s somewhere between eight and ten pm, and I’m up until at least midnight, baking cookies or bread. So without further adieu, here’s what I’ve been up to, at midnight.

Chocolate Chip Cookies

Notes: Okay, I know everyone has a chocolate chip cookie recipe they swear by, and this is mine. It was my first quarter at the Art Institute (but my fourth year in college), and a few of my dorm neighbors made these cookies and brought them around, to say hello. Kind of like the college version of the neighborhood welcoming committee. Anyhow, these girls were very sweet, and when I asked, they handed over the recipe, and it’s been taped up on my fridge door every since. I hope you enjoy.

1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips

1. Preheat oven to 375º. Mix sugars, egg and butter. Add in the flour, soda and salt until mixed thoroughly. Stir in the chips. Drop the cookies on an ungreased cookie sheet and bake for 10-12 minutes.

Banana Walnut Bread

Notes: I don’t ever remember where I got this recipe, but I love it. It makes really moist bread, and after a day of rest, there’s that nice, almost sticky glaze on top. You know, the kind you usually see on a thick slice from Starbucks or the bakery. If you’re looking for a bit of a healthier version, substitute the oil for plain applesauce. I found it took about an hour for it to cook all the way through, but that could just be the oven in my new apartment. It always takes an adjustment period to figure out how a new appliance works. I’ve found that my cupcakes always burn on the bottom, regardless of what rack I put them on, and yet, my cookies are always fine. Curious.

1 cup white sugar
1/2 cup oil
1 egg
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
3 bananas, mashed
1/4 cup chopped walnuts

1. Preheat oven to 350º. Mix together sugar, oil and egg until blended. Stir in bananas. Add flour, salt and baking soda and stir until combined. Stir in walnuts.
2. Pour batter into a greased loaf pan (or lined muffin tins) and bake for 30-40 minutes, or until toothpick comes out of the middle clean.

Cinnamon Sugar Pull-Apart Bread

Notes: I love Joy the Baker. I’ve hardly touched most of the recipes on her site (but I LOVE her peanut butter chocolate chip cookies, which work well for plain peanut butter cookies as well), but all I have to say about this recipe is look at the picture:

Image courtesy of Joy the Baker.

I mean, how could you NOT want that. It bakes up in the scrumptious doughy slices that taste just like a cinnamon roll! The crust is nice and sweet-crisp. It’s amazing. I can’t wait to make more when there’s more than just me eating it. Really. I almost ate the whole thing right away. It was torture waiting for the dough to rise a couple times then bake. TORTURE. Try this one. Really. Then go thank Joy for coming up with this one.

Well, I hope I’ve sufficiently made you love and hate me at the same time. Let me know if you try any of these. I really need to break out a decent camera when I’m baking and get some good pics.

Happy baking!