Updates & Such.

I am so disappointed in myself for not keeping up with this blog. I have notes written down and pictures in my camera for the blog, but I never got around to updating it.  I am currently getting ready for a 2 1/2 week road trip for my upcoming birthday, but after that I will be updating this website regularly.  I am trying to word press and making more sections so I can throw random posts that might not be directly food related at all times!

I am excited!! I will have a first post in about a month. :] 

I love chicken tortilla soup,honestly I just really like soup!, I really don’t remember when I first had it but I have always thought it was amazing.  I am scared to make things because I always think everything is SO complicated, Marilla posted a recipe for her version of the soup but for some reason it still intimidated me.  I found another version while reading Katie Cupcake’s adorable site and it sang to me, ceeeeeeceeeeeee make meeeeeeeeeeee.  Anyways, I tried and and I am SO happy that I did.  It was DE FREAKIN’ LICIOUS!  

On a site note, sorry that I have been MIA.  I went on spring break with my amazing Mother, little bro and grandma a couple of days after my last post and have just been trying to catch up on school work and a bunch of other things.  I promise, the posts will be rolling again.  If you are reading this, thank you. :)

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Best French Onion Soup

What did you guys do Saturday night?  I got to slave over the stove for 4.5 hours making French Onion soup.  :(  Okay seriously, I had so much fun over my friend’s house, we had french onion soup, oven “fried” chicken tenders and salad. It was all so yummy but I can only take credit for making the french onion soup, it did take 4.5 hours but it was worth it!  This sounds silly but this recipe excited/inspired me to try cooking different dishes myself that are more complex than my normal fare. With good textbook like instructions along with pictures and sometimes even videos that I can find on Cook’s Illustrated online and various other websites I easily have guidelines to follow in order to have a decent and maybe great outcome.

Onions.. onions…onions.  Seriously, french onion soup is all about the onions, not only did they have to cook down for 2.5 hours in the oven, I brought them to the stove top for about another 1 hour process that involved a lot of reducing & caramelizing.  With all of that said, it was worth it and I will do it all over again. I don’t really know when I first fell in love with French Onion Soup, I worked at a very upscale french bistro/bakery when I was in high school making people latte’s and serving them fancy desserts.  I still remember assembling the french onion soup containers for the next morning but I never really tried it for myself.  I think I might have ordered it at Applebee’s out of curiosity and have been eating mediocre french onion soup since.  This was delicious, I am looking forward to making it all over again but next time I am making my own chicken and beef stock, I have a feeling it will give it a richer flavor.

I wish I would have taken more pictures during the process but I was too busy socializing yet again and totally spaced.

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Banana Bread

For those of you reading this who don’t live in my house I have been reading Baking Illustrated since it got here.  I am more interested in how they explains why things work and do not work more than the actual recipes. =X  At first I thought of just baking my way through the book one recipe at a time, but after discussing that idea with Scott we both figured I would be baking a lot of the same thing and as scatterbrained as I am, it would have gotten old quick.  So…. for now I am going to try to bake one recipe out of each section and keep that rotating until I go through a good portion of them.  I could go on about this book for hours, but I think this will be a great way for me to learn how different ingredients work with each other, what tools I need on hand and what techniques I need to use in order to obtain the desired results since this book does a good job at explaining it all.

The first section of the book deals with Quick breads, muffins, biscuits, and scones. I decided to go with the first recipe of Banana Bread because it seems easy and a couple of the guys have shown interest in having it. :)

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NaNa’s Old Fashioned Cobbler

So, here is my second attempt at making an entry for the website!  I apologize for it taking so long, school has been insane and I’ve been sick with who knows what virus. I PROMISE that there will be more frequent posts with better recipes. I got my copy of Baking Illustrated yesterday and it is amazing, I read through the first 24 pages and have decided I am going to bake my way through the book starting with banana bread. I really recommend this book for any beginning bakers like myself and it might be a good tool for any baker, it explains the recipes and the reason for the directions they give you along with the mistakes they made and what different methods yield. The cookbook reminds me of a science textbook so it really appeals to me, you can find it on Amazon for a very good price. I would put up a link but for some reason it’s not working! >.< Sometime in between I will be throwing up Julia Child’s French Onion Soup & Boeuff Bourguignon. 

I have a cookbook that was given to Scott by the Woodbury Methodist Church titled Recipes to Remember.  It is a compilation of recipes from the members of the church along with tips and tricks on how to cook, spices and even how to fold napkins, I love it.  A number of recipes in the book are things that Scott grew up eating, one of them that he will not stop talking about is the Blueberry Cobbler. The recipe is SO easy and requires a minimal amount of ingredients but even I thought it was really good.  This might seem odd but, even though I love to bake I don’t eat cakes, frosting and a plethora of other things that I bake.  Following the cut is the recipe & some pictures along with some cameo’s by the rockstars that live in my kitchen.

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(Semi-Homemade)Chicken Pot Pie IX

Pot pie is something that I grew up eating out of the freezer section.  I have always wanted to try it from scratch but was pretty intimidated by it.  My friend Amanda shared this recipe with me and I must say it is delicious!  It is very easy to make and I usually have enough to feed four, I have 2 friends that are automatically invited because they love it.  Anyways, Kensey requested it for her birthday today so I made it.  I wanted to take step by step pictures but I was too busy entertaining.

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Dear Internet,

Hello, I have arrived.  I will start off by apologizing for the text in my posts.  I am in NO way a writer so I am going to be writing these entries like I would a diary.

So diary, I mean internet, you might be wondering what exactly bakeasaurus.com is all about, well I like to bake & I think dinosaurs are pretty cool.  Oh, I guess the purpose of the website would also help.  About two or more years ago I realized that I actually enjoy to bake and sometimes cook more than I thought.  Sadly, I am not very good at either.  I didn’t cook much growing up and my mom wasn’t the biggest cook, she has her signature dishes and a drink or two but nothing extravagant.  So obviously, this is going to be mostly a food diary.  This website will be a record of all of my baking failures and some successes.

I recently also become more interested in learning how to cook properly after watching the movie Julia & Julie.  This movie was cute and some may have found it to be pure entertainment but it inspired me to collect some old cookbooks from my dear mom and start reading on techniques.  I obtained a copy of Mastering the Art of French Cooking by Julia Childs and as cliche as it is I want to start this blog with a recipe.  I was going to start with the oh so famous Boeuf Bourguignon but I have yet to collect all of the supplies I need for it.  I will most likely start with her french onion soup.

In a nutshell, this website will have tales of baking, cooking, cursing, beating my stove with wooden spoons and watching my poor friends pretend they love the last thing I dished out to them.  My goal is to become a better baker & cook and maybe inspire a person or two to give it a shot and maybe learn something from my mistakes.

And who am I?  A 29 year old nursing student that loves purses, fuschia/hotpink, black, planet earth, Hello Kitty, Tokidoki, technology, all things Darth Vader & Star Wars related :P, photography, reading,knitting, sewing, video games.  Basically all things cute and a slew of other things.

My first post will hopefully be up by this weekend!  Time to stop procrastinating & finish an assignment that is due tomorrow morning.

Love, C.

HUGE P.S.

This website would not be possible without the letter C, and TWO very awesome people that both happen to live in the fabulous city of New York, New York.  A huge thank you to Drareg, :P, for putting up with my pain in the ass ways and fixing the layout for me and Marilla from www.cupcakerehab.com who drew the amazing Bakeasaurus.  She is not only a talented artist is, she is an amazing baker/cook with a way with words.  Check out her website, I bet you money you will find recipes you want to run and try.

THANK YOU GUYS!! <333333333