18 Jan

I just read a few articles about the whole SOPA/PIPA thing going on. It may be my young, confused mind that doesn’t fully grasp the concept of it. Though based off of what I do understand, it sounds like the stupidest thing ever. Not even exaggerating. There is no need for us to worry about the end of the world or zombies taking over, we have the government taking over our lives (personally I think that’s worse). Imagine how dead the internet would be if the bill became true. How would I be able to learn new things? Even though this isn’t a pin I tried on Pinterest, the SOPA/PIPA bill could prevent me from doing any of that or this. So many people’s joy could be taken away. Say no and STOP SOPA/PIPA.


Lasagna Cups – Day #3

14 Jan

Why must everything on Pinterest always look so amazing? I decided to have a go at these lasagna cups from Lauren’s Latest soon after I repinned the pin. There was the struggle when making them of having muffin tins too small and in my family we wondered ‘how am I supposed to eat this’ and the top was crunchier than our preference, but other than that I think it turned out well.

So enjoy this recipe (taken straight from Lauren’s Latest)!

Lasagna Cups
yield: 12
Print This Recipe Print This Recipe

for the sauce-
2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste

for the cheese filling-
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg

21 lasagne pasta sheets

I totally forgot about the actually lasagna noodles when I took the picture. The most important ingredient!

For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.

For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.

For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don’t stay in on their

own, that’s ok–the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.

 Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.

Chocolate Chip Cookie Dough Cheesecake Bars – Day #2

14 Jan

Of course I’m behind on posting, because I’m a huge procrastinator and my teachers never fail to give me loads of homework.

Thus the reason of multiple posts on one day. Also my picture doesn’t look half as appetizing as the post from Brandy’s Baking. As soon as I saw the mouth-watering picture on Pinterest (here’s the pin), I knew that was someone I would have to eat. And the only way I would get it was if I made it. So I decided that I was going to make it, but didn’t have enough cream cheese. My parents were unwilling to go to the grocery store, but it’s all good when you have friends that are willing to share. I invited my friends to sleepover, and one had the cream cheese I needed. At first I was unsure when I’d have time to make the dessert, but the perfect opportunity hit when they attempted to learn to use chopsticks. I made it around 7, and by 9 we each had a piece. The next day when I got home from the movies, it was devoured. Oh how I wish I had more.

So go getchu the ingredients, and enjoy this recipe (directions straight from Brandy’s Baking post)!

Chocolate Chip Cookie Dough Cheesecake Bars
Source:  very slightly adapted from My Baking Addiction
(get the printable recipe here)

1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips

Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

1. Preheat the oven to 325 F. Line an 8″ square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.

Lemon Water – Day #1

14 Jan

Does it really help with health?

When I was on Pinterest browsing through pins in the Fitness category, I came across the pin of 5 reasons to drink lemon water in the morning from New Nostalgia. Right after I read her post on her blog, I was like I have to do that. I want good skin, I want to lose weight, and it would be cool to balance my body’s pH levels. So the next morning before school when I was making my lunch, I cut a lemon in half, squeezed it, and drank it through a straw. Oh gosh, it was just as bad as drinking water with lemons at a restaurant. But I was determined to be healthy, so I continued to drink it for a few more days. Honestly my skin hasn’t gotten more moisturized, I’m still the exact same weight (even with working out), and nothing has changed. I still don’t care about how purified my urine is, I’m still not addicted to coffee, and I still don’t drink soda often. I don’t think this exactly worked and probably wouldn’t recommend it to anyone. It didn’t help me whatsoever, but maybe when I’m a mom it will help me? Not so sure. Definitely not a try-worthy pin.

2012 – Resolutions

31 Dec

In no specific order at all, here are some of my New Year’s Resolutions for 2012:

  • to complete this one year project without a day missed (or make sure to post what I miss)
  • to spend more time with family & friends
  • to keep a journal for the whole year
  • to learn something new all the time
  • to be an optimistic person
  • to get fit instead of get fat
  • to help others everyday
  • to not dwell on the past
  • to be less scared

Project 365 – Intro

30 Dec

When I was first thinking about the general idea of Project 365, I was a little hesitant. Blogging about the same thing for a whole entire year? I could barely blog about every day of my life. Besides nothing would be interesting enough to anyone else. Macro photography? That would probably only be fascinating to myself and possibly other photographers. Even they would probably be too proud looking at their own work. I could copy someone and cook every day, then blog about that. Maybe. But cooking and baking is time-consuming. Then having to take time to upload pictures and blog about it? My school work is shaking its head. Finally I go the idea of trying a different pin from Pinterest every single day of the year. Something fun, doable, and useful. Though it is still time-consuming, it is more flexible to my schedule. So for 365 days I will be doing different pins from Pinterest and creating a blog post about it. I’ve found everything from reconstructing clothes, hairstyles, spa-like things, food, fitness, gifts, and so much more. So let’s kick into a year of fun together!



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