so you know what’s a genius idea??

deciding to join a pass the cookbook club and then taking a blogcation.

because nothing makes more sense than deciding to commit yourself to cooking something and sharing it when you’re simultaneously deciding to take time off from doing that.

genius here.

well needless to say, i didn’t participate in the may recipe share but i decided to get on the ball for june. and it could not have been more perfect timing… june meant burgers and i am on a completely burger kick at the moment! as in they are part of my meal plan every week. i’m not sure how long this kick is going to last but i’m good with.

but back to the cookbook club…. kita decided that june’s recipes would come bobby flay’s burgers, fries and shakes cookbook. i took the rather boring route and went for the crunchburger (aka signature burger). honestly it was more because the other choices (a greek burger and a tuna burger) didn’t strike my fancy than anything else. a good old fashioned burger i can totally get behind. the twist on this is the potato chips.


you heard me right.

potato chips on top of the burger. just like you’d do with lettuce and tomato.

and let’s all be honest with ourselves. any sandwich is made better by adding some potato chips.

(p.s. if you never did that, you’re totally missing out.)

but the truth is…. i could do without the chips.

i also felt the horseradish mayo was slightly over hyped.


this burger was still fantastic. and i really attribute that to having quality meat. the burger itself is simply ground meat patties seasoned with some salt and pepper. that’s it. it was almost revolutionary to me. it was ground beef heaven. no lie.

and let’s be honest…. burgers and july 4th are totally meant to be.

a couple things:

  1. bobby specifies american cheese. while i will agree that it is the meltiest and makes the best grilled cheese (assuming we’re not counting pimento cheese in the argument), i prefer other cheese on my burgers. i like to mix it up and my local whole foods has had this cheese out for sampling and it is like BUTTAH so that’s what i went with. use your preference.
  2. i happen to really like horseradish and the heat from something like creole mustard. needless to say, i upped the horseradish in my spread and used a whole grain dijon. next time, i will up the horseradish more and use true creole mustard. if you are not a fan, use less horseradish and traditional dijon.
  3. i tend to keep the fat at a minimal when i use ground beef. that being said, if you want to make juicy, delicious burgers you need some fat. i went with 50% ground sirloin (95/5 lean/fat ration) and 50% ground chuck (85/15 lean/fat ration).
  4. i also like my beef medium rare, including ground beef. this freaks some people out. i like to live dangerously what can i say?

crunchburgercrunchburger (aka signature burger)

  • 3/4 lb ground sirloin (95/5 lean/fat ratio)
  • 3/4 lb ground chuck (85/15 lean/fat ratio)
  • garlic salt and pepper
  • 8 slices cheese, each 1/4″ thick – mine was more like 12 slices but that’s because the block of cheese was about 1″ wide there were 3 slices per burger
  • 4 buns, split and toasted
  • Horseradish Mustard Mayo, recipe below
  • 4 handfuls potato chips – i used bbq, but use whatever you have / prefer
  • additional toppings (lettuce, tomato, onion) as desired
  1. gently mix together your meat; divide  into 4 equal portions. gently form each portion into a patty approximately 3/4″ thick; press a deep indention into the center of the patty to help prevent the patty from shrinking too much. season both sides with garlic salt and pepper; set aside to heat a cast iron skillet (or another heavy bottom skillet).
  2. heat the cast iron skillet over medium heat with a small amount of canola oil in it. cook the burgers 3 min per side (for medium rare), topping with cheese the last min or so of cooking.
  3. spread horseradish mayo on both sides of the buns; place burgers on the buns and top with toppings as desired. pile the potato chips on the burgers and top with bun. serve with some fries and a cold beer.

horseradish mayo

  • 1/4 c mayo
  • 1 tbs Dijon mustard
  • 1 tbs whole grain Dijon mustard
  • 3 tbs drained prepared horseradish
  • salt and pepper
  1. mix together the mayo, mustards and horseradish. season with salt and pepper to taste. let mixture sit in the fridge for at least 30 min for the flavors to meld together.

check out what some other fantastic people made:


recipe adapted from: bobby flay’s burgers, fries and shakes cookbook

this post is linked up to these fun link parties: what’s cookin’ wednesdays and what’s in your kitchen wednesdays


brownie cookies

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can i be serious for a moment? i mean like a real quick moment because i need to celebrate…

(i know you’re sitting there saying um serious and celebration in the same sentence? that normally isn’t the mood of celebrations….)

but for reals.

i’ve been dealing with some health issues (nothing serious) and have been going to the doctor AT LEAST once a month since march 1. i can’t even begin to tell y’all how tired i am of seeing the inside of a doctor’s office. truth. but when i went last week, he said i don’t have to come back for THREE WHOLE MONTHS!! can i even tell y’all how exciting that is?!?

so needless to say i’m celebrating.

and i’m bringing cookies to the celebration. not just any cookies. chocolately melty deliciousness cookies.

when i first saw these cookies on averie’s site, i knew they needed to be made. i mean they combine two of my favorite things ever…. brownies and cookies. averie describes them as having “the taste and texture of perfect brownies” but they were so much more than that. when it comes to brownies, i tend to lean toward the thick, fudgy kind. these cookies weren’t thick but they were definitely chocolately and melty. the centers stayed like melted chocolate for days and the edges had that bit of chewiness you come to expect from brownie edges. they are definitely among the best chocolate cookies, i’ve ever had in my life. and i deeply mean that.

brownie cookiesbrownie cookies

  • 12 oz dark chocolate, divided into 7 oz and 5 oz, chopped
  • 3 tbs unsalted butter
  • 2 eggs, room temp
  • 2/3 c sugar
  • 1 tsp vanilla
  • 1/4 c flour
  • 1/4 tsp baking powder
  1. in a heatproof bowl set over a pot of simmering water, melt together the 7 oz of chocolate and butter until smooth. set aside to cool briefly.
  2. beat together the eggs, sugar and vanilla until pale and creamy, approximately 5 – 8 min. add the flour, melted chocolate mixture and remaining 5 oz of chocolate; mix until just combined, about 1 min. cover with plastic wrap and let sit at room temp until the batter firms up, any where from 10 min – 1 hr; you want the dough to be firm enough to scoop from and hold it’s shape.
  3. line your cookie sheets with a silpat or parchment paper. once your dough is firm enough to hold its shape when scooped, use a cookie scoop to scoop out your dough to your lined cookie sheets. let the dough rest for another hour to firm up so it doesn’t spread too much.
  4. preheat your oven to 350F. bake cookies 8-10 min until the tops are puffy and cracked. allow to cool on the cookie sheet while the next tray is baking (8-10 min) before removing to a cooling rack to cool completely. store in an airtight container.

one hint… i used chocolate bars (hershey’s special dark and cadbury dark chocolate) found on the candy aisle in my grocery store instead of “baking chocolate”. this allowed me to buy a couple of dark chocolate bars in the perfect amount of oz without spending more money on the baking chocolate.


recipe from: averie cooks

this post is linked up to these fun link parties: what’s cookin’ wednesdays and what’s in your kitchen wednesdays

triple b brownies


you may remember that i took a little bit of time off….

ok it’s been more like a month but hey… who’s counting.

honestly, it was time much needed. like i mentioned, trying to keep up with a blog while working full time and living, ya know, life was starting to stress me out. and it was because i was trying to keep up with the joneses. it has just become too much to try to stick to a schedule so i’m back with some changes…

biggest change of all… i’m not sticking to a strict schedule. so no more t/th posts each week. i’ll probably post weekly and it will most likely be published on thursdays because wednesdays are typically my day off from going to the gym after work so i can come home and get some blog writing and photoediting done. so holla!!

but that’s not what you come here for right?

how about i make up for taking a month off with some brownies? how about some boozy brownies? how about some boozy brownies that have browned butter?

i thought so.

i don’t know what to tell you about these brownies other than you need to get to your kitchen and make them. like for reals. these brownies are fudgy brownies, which if you ask the majority of the world, they would agree that really those are the only kind of brownie that should exist. plus these have booze baked directly in them. the original recipe calls for kahlua but i switched that out for some bailey’s. and then they get topped with some bailey’s spiked browned butter “icing”…. i don’t know if it’s really an “icing” but it’s thicker than a glaze and thinner than a buttercream so we’ll go with icing. and we know how i feel about browned butter.

so run to your kitchen and make these.

triple b brownies

triple b brownies

  • 1 c (2 sticks) unsalted butter
  • 1 c semisweet chocolate chips
  • 1 c dark chocolate chips
  • 2-1/2 c flour
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1-1/2 c light brown sugar, packed
  • 2 eggs
  • 1/2 c bailey’s, or another irish cream liqueur
  • browned butter bailey’s icing (recipe below)
  1. preheat oven to 350F. line a 9×9 pan with foil and spray with nonstick cooking spray.
  2. in the boil of a double boiler, melt together the chocolate chips and butter, stirring often. remove from heat and let cool slightly.
  3. while the chocolate is cooling, whisk together the flour, baking powder and salt in a medium bowl; set aside. in a large bowl, mix together the sugar, eggs and bailey’s. beat in the melted chocolate mixture until well mixed. add in the dry ingredients; mixing until it is just combined.
  4. pour the brownie mixture in the prepared pan; bake 40-50 min or until the top cracks and a toothpick inserted into the center comes out mostly clean. remove from the oven and let cool completely.
  5. prepare icing. once icing is prepared, pour over the brownies and spread in an even layer. put in the fridge for the icing to set. use a sharp knife to cut chilled brownies.

browned butter bailey’s icing

  • 1/4 c (1/2 stick) unsalted butter
  • 2 tbs bailey’s
  • 1 tbs heavy cream
  • 2 – 2-1/4 c powdered sugar, sifted
  1. put butter in a saucepan and heat until lightly browned. remove from heat and add in the bailey’s and heavy cream. whisk in the powdered sugar until you have a pourable, spreadable consistency; it will be slightly thick but you want to be able to pour and spread it easily.

friends again?



recipe lightly adapted from: recipe girl

this post is linked up to these fun link parties! what’s cooking wednesday, what’s in your kitchen wednesday