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Monthly Archives: August 2012

Ice Cream Sundae Brownies

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Yeah, I thought it was about time for something sweet 🙂

This recipe is super easy because it uses – shhh – a box mix. Yeah, yeah. I know. “But, Arya, didn’t you say that you wanted to make things from scratch? Learn how to be self sufficient in the kitchen – remember? You know, the whole point of your blog?”

Shh. We’re forgetting that part momentarily…

Because while I was spending the usual hours (and I do mean hours…those food sites are addicting. Seriously. I need a support group or something – Hi, I’m Arya and I’m addicted to food blogs…) browsing various sites, I stumbled upon this recipe from Picky Palate (a fantastic site!), and I had to try it.

I mean, seriously. It combines two of my favorite desserts (well, actually, every dessert I’ve tried so far is my favorite dessert. But, hey, why leave one out? This way they’re all included in my ever-hungry stomach!)  – ice cream and brownies!

I overbaked mine a tad (lesson learned – don’t do that!), but it was still quite good. This was a dense, sweet brownie 🙂 I didn’t really taste the ice cream at all, but the brownie tasted sweeter, so I suppose that’s where it’s from. The chocolate melted and made pleasant pools of gooey chocolate scattered throughout.

Oh, and in case you’re status is still bad. Sigh. Only I could completely break a camera in the first couple of days. So, looks like it’ll be iPad pictures until I get around to getting it fixed (sorry!).

Recipe fits a 9×13 pan.

Rating – 6.8/10

Difficulty Level – Easy

Total Time: 50 min (Prep Time=10 min, Cook Time=40 min)


  • 1 box Brownie Mix
  • 2 eggs
  • 1/2 Cup canola or vegetable oil
  • Heaping 1/2 Cup of your favorite Ice Cream (I used Haagen Dazs vanilla)
  • 1 1/2 Cups chocolate chips OR 9 squares of chocolate/2 bars of chocolate (i.e., Hershey)
  • 1/4 Cup chilled hot fudge topping


1) Preheat oven to 350˚F

2) In a large bowl, mix the brownie mix, eggs, and oil (no water).

3) Scoop in ice cream, chocolate chips/chocolate chunks and hot fudge; mix until combined.

4) Pour into greased 9×13 baking dish

5) Bake for 40-50 minutes or until toothpick comes clean from center. (don’t overbake, though!)

Enjoy! Optional: put some homemade rice krispies on top! It makes the brownie that much better!


Creamy Garlic Chicken Pasta

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So, earlier today I walked (as usual) to the pantry, searching for stuff to eat. I hadn’t gone to the supermarket in a while; thus, my pantry was barren. Not even a jar of tomato sauce nor bread. Nothing. Nada. Zippo.

However, after rummaging a bit in the dark recesses of the pantry, I found a box of (still good!) rotini pasta. When I went to my fridge, I found some milk, cream cheese, grated parmesan cheese, and leftover chicken from yesterday’s chicken tenders. So, off to google I went, searching for a suitable recipe. After clicking on several links, I finally settled on a mixture of a couple of recipes. Thinking of my last alfredo experience, I decided to add some color (in the form of vegetables). Of course, there was not a broccoli to be seen. But I did have some carrots! So I decided to add that. It was a bit odd (broccoli would have been better), but still yummy!

This recipe is very garlicy, though. Seriously. You will not smell nice. But, personally I like garlic – so it was a nice touch to what would have been an otherwise-bland dish! 🙂 Overall, it was a success. I quite enjoyed it 😀

Recipe adapted from All Recipes.

Rating – 7.5/10

Difficulty Level – Easy

Total Time: 20 min (Prep Time=8 min, Cook Time=12 min)


  • 1/2 cup butter
  • 1 (8 ounce) package cream cheese
  • 3 garlic cloves (finely minced)
  • 2 cups milk
  • 6 ounces grated Parmesan cheese (around 2 cups)
  • Black pepper to taste
  • 3 carrots, sliced
  • 2 sliced + cooked chicken breasts
  • 1 box (16 oz) pasta of choice (I chose rotini)


1) Cook pasta according to directions (add carrots into boiling water while pasta cooks)

2) While pasta is cooking, melt butter in a medium, non-stick saucepan over medium heat. Add minced garlic.

3) Add cream cheese, stirring with wire whisk until smooth.

4) Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Add the chicken and stir until fully coated with sauce.

5) Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Crunchy Corn Flake Chicken Tenders

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So, my camera’s decided that it’s done being a camera. Or, at least the memory card has. Sigh. And this is after less than a week…so, for now it’s back to the ‘ol iPad.

On a trip to Trader Joe’s, I picked up some chicken tenders (and some chocolate – but that was more of an impulse buy…yes, that happens to me every time I go there. It’s their fault for putting the chocolate right next to the checkout counter!). I’d always wanted to try and make some chicken tenders. Mm…so many possibilites. Of course, I got so caught up with images of crispy, golden-brown morsels that I completely forgot to buy breadcrumbs.

At this point, I feel like my mind just hates me. This is the third recipe that required breadcrumbs that I did not have. Sigh. So, I just crushed up some corn flakes. However, they didn’t really want to stick to the chicken, resulting in a patchy appearance with whole areas of white chicken showing through. The taste was a little bland (although, again, this should be easily remedied by actually using the breadcrumbs) and the bottom was soggy (should be easily fixed by using a wire rack on top of the pan. I don’t have one, so that’s why I didn’t use it), but otherwise it was alright. Nothing special, but definitely edible. Next time I would add a bit more cheese.

Rating – 6/10

Difficulty Level – Easy

Total Time: 20 min (Prep Time=5 min, Cook Time=15 min)

Yields 4 servings.

Recipe adapted from Rachael Ray.


  • 1 1/2 pounds chicken tenders
  • 1 cup flour
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1 cup corn flakes
  • 1 cup panko bread crumbs
  • Salt and black pepper
  • 1/2 cup grated Parmesan


1)Preheat oven to 375°F.

2) Season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs and crushed corn flakes.

3) Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the crushed corn flakes.

4) Place the breaded chicken tenders onto a wire rack placed above a baking sheet and bake in the oven for 12-15 minutes, until golden brown.