Chocolate Chip Cookies Stuffed with Tim Tams

It’s a Wednesday night (well, Thursday morning). It’s past midnight. Why am I not in bed? I’ll tell you why – I’m headed out to my alma mater tomorrow for a recruiting trip! I’m sooooo excited! Traveling tomorrow, career fair on Friday, then chillin’ for the weekend with old friends!

This week has felt so long… and it’s only Wednesday. Had family group tonight, studied Romans 7… always an interesting passage to read.

I’m actually really tired, so I’m going to wrap this up. I came across this recipe in my routine browse through Tastespotting and Foodgawker and it made me think of a friend here who’s from Australia, so I showed it to him. He hooked me up with some Tim Tams so I decided I had to try the recipe.

A few notes:
– I only use 10 Tim Tams, so 20 cookies. All the other ingredient amounts were the same. I only had 11 to begin with (they come in packs of 11) but I ate one because I’d never had one before. They’re quite good by themselves too.
– Because of the first note, I thought the cookie-to-Tim-Tam ratio was a little too high. The mix of the cookie and Tim Tam together is really good, but you have to eat too much plain cookie to get to it.
– There was no temperature listed, so I ended up baking at 375 degrees for around 12-15 minutes.
– They were delicious, but there was also ice cream, red velvet cake and apple pie at family group today, so I have leftovers. College friends (if you’re reading this), I’m bringing a bunch of these with me tomorrow. Find me!

Not going to repost the recipe. Just follow the directions from The Cherry on Top.


Slow Cooker Shredded Korean Beef Burritos

I love the idea of fusion food. It goes along with my whole theory that everything that tastes good paired with carbs (rice/noodles/bread/etc) would taste good wrapped in a wonton and deep-fried. So far this theory has not been proven wrong yet, but I have yet to try some of my crazier ideas.

This time I decided to go the other way. Asian food in a tortilla. Not totally original though. I think there’s some ridiculously popular food truck in LA or something that makes Korean/Mexican fusion. I’ve never had it, but I think the truck has a pretty substantial Twitter following or something.

Anyway, this time I got approval from not one, but TWO Korean friends, so I’m going to say this recipe is a winner! Also, I know I’ve said it before, but I’ll say it again: I loooove my slow cooker. Slow cookers are amaaazing. You put meat and marinade in and surprise! 8-12 hours later you have delicious, tender, flavorful meat! I either put stuff in before I got to bed or before I leave for work… I wonder if the people on my floor ever wonder why the hallway smells like beef at 5am in the morning.

The parts of this creation came from various places. I took some tips on how to assemble the burrito from New Asian Cuisine, adapted the beef from Stephanie O’Dea’s A Year of Slow Cooking, the kimchi fried rice from Serious Eats, the sauce from my Korean lawyer (well, law student) friend who would probably sue me if I didn’t cite her here, and I served the burritos with some baked wonton chips from Sweetnicks. Phew! I think that’s it.

4.2 lb chuck roast
3/4 cup brown sugar
2/3 cup soy sauce
10-11 whole cloves of garlic
1 sweet onion, sliced thin
2 tablespoons seasoned rice wine vinegar
2 tablespoons sesame oil
kimchi fried rice
romaine lettuce (~8 large leaves), cut in half
1 cucumber, sliced thinly
sesame oil
garlic powder
8 large flour tortillas
1/2 package wonton skins, cut in half into triangles
olive oil
salsa or guacamole to serve with the chips

To make the burritos
Put the first 7 ingredients (up to “2 tablespoons sesame oil”) in the slow cooker and cook on low for 8-12 hours. Shred with a fork.

Make kimchi fried rice and set aside.

Mix gochujang, sesame oil, and garlic powder. I used about 3 parts gochujang, 2 parts sesame oil and a liberal sprinkling of garlic powder. It’s really just a matter of mixing the three things together, tasting and adjusting until desired taste is achieved.

To assemble, put rice, lettuce, cucumber, beef and gochujang sauce on the tortilla and roll. I’m really not an expert at rolling burritos, but these step by step instructions are pretty good.

To make the chips
Spray a cooking sheet with olive oil. Place wonton skins on, making sure they don’t touch. Spray tops with more olive oil. Sprinkle with salt. Bake at 375 degrees (F) for 5-7 minutes or until brown. Serve with salsa and/or guacamole.

Kimchi Fried Rice and Bulgogi

Weekends always pass too quickly. It’s hard to believe that it’s already Sunday afternoon.

Not a lot has been going on here for me. Work has been pretty standard, the IV group I volunteer with just started up again for the school year, and my church is in fall outreach mode. So things have been busy, but nothing out of the ordinary to report on. I think the big news of the month is that I’m going back to my alma mater at the end of the month to attend the career fair. Yay! I’m excited to go back for a visit and see some old friends.

Anyway, this weekend marked my first attempt at making Korean food! Interestingly enough, the first time I had Korean food was my freshman year of COLLEGE when I was visiting my brother in NYC and he took me to a Korean restaurant. I didn’t even really like it that much back then. I’ve been noticing that my tastes have been changing a lot over the past years. On the list of things I never used to eat that I kind of like now: kimchi, eggs (sort of), mushrooms, zucchini, cabbage and asparagus. My mom would be so surprised if she knew I ate these things now cuz I never liked any of them when I was a kid.

So last night I tried my hand at kimchi fried rice and bulgogi (korean beef). Honestly I have never had kimchi fried rice before, so I’m not sure if it was “authentic” but I thought it tasted good. I got the approval of a friend who’s half-korean, so good enough for me. Haha. And I’m not sure about the bulgogi either because I’m not a huge fan of flank steak, so whenever I have bulgogi I always think it’s ok (I like the flavor but I find it too chewy), but not amazing. But I got the approval of a friend who doesn’t eat beef, so again, good enough for me!

On a side note, my friend helped me with the fried eggs because when it comes to cooking eggs, I’m kind of a newbie. I never used to eat eggs, so I never really learned how to cook them. Last weekend I was making hardboiled eggs and I actually had to look up “how to hardboil an egg” on the internet. After getting home last night I found this article about how to fry eggs. I’ll have to try it next time.

Ok, I’m done. Now on to the recipes.

Recipes adapted from and Serious Eats

Ingredients for bulgogi
2 lbs flank steak
soy sauce
sesame oil
6-7 cloves garlic, minced
5 tbsp white sugar
3 stalks green onions, chopped finely
ground black pepper

Mix all ingredients together in a bowl/container. I didn’t really measure the soy sauce, sesame oil, or pepper though. For the soy sauce I just poured until the beef stopped soaking it up, for the sesame oil I poured for maybe 2-3 seconds, and for the pepper, I added about 1-2 teaspoons.

Let the beef marinate for at least an hour, but it’s best if you let it marinate overnight.

Cook on high (marinade and all – I literally dumped all the contents of the pot I was marinating the beef in into the pan) in a frying pan until meat is cooked through. (Be careful not to overcook!)

Ingredients for kimchi fried rice
2 cups kimchi (plus juices)
1/2 onion, cut into pieces no bigger than 1/2″
1 tbsp butter
1 green onion stalk, chopped finely
1 tbsp sesame oil
1 tbsp gochujang
5 cups cooked rice
1 egg for each person, fried
oil (I used canola)

In a frying pan, heat canola oil. Add the kimchi and onion and cook until the onions have softened. Add butter, green onions, sesame oil, and gochujang and cook until the butter is melted and mixed in well.

Add rice and mix thoroughly. Let sit on medium heat to make the rice a little crispy. Serve with a fried egg on top.

Slow Cooker Pot Roast

Slow cookers are amazing. I love that I can dump a bunch of ingredients into it in the morning and when I get home from work, I have food waiting for me! The only thing that is I’m new at this, so I still worry that if I leave it on all day while I’m at work I’m going to burn the apartment down or something. Didn’t set anything on fire this time, whew! 😉

I don’t really have a whole lot else to say… after all I did just post a recipe two days ago. Not a whole lot has changed in the last two days. So I guess I’ll just comment on the recipe. I was skeptical at first because the recipe called for a packet of dry onion soup mix. Seemed like a weird thing to put in a pot roast. But 4.5 stars on with over 1,000 reviews is pretty darn impressive, so I just had to give it a try. (Incidentally that reminded me of this xkcd comic. Haha, it’s definitely true!)

I made some modifications based off of a couple different reviews and it turned out really well! I unexpectedly had 6 people (including me) for dinner, so I wish I had gotten the 4 lb roast like the recipe called for… but I was really impressed by the tenderness of the meat. It literally just fell apart when I poked at it with a fork! I am happy to at least have enough leftovers for another day or two.

A couple other notes: next time I would put more carrots and use a bigger piece of beef. Also, it’s hard to make pot roast look pretty…

Anyway, it’s getting late and I’m getting old so I’m absurdly tired. Onward to the recipe then off to bed!

Recipe adapted from

2.7 lb chuck roast
1 packet dry onion soup mix
3 large carrots, chopped into 1/2″ pieces
1 sweet onion, chopped into 8 evenly sized wedges
6 large white mushrooms, sliced
4 medium red potatoes, diced
6 cloves of garlic
garlic powder
1 can beef broth
2 cups water
olive oil

Coarsely chop 2 cloves of garlic. Place in a bowl and cover with olive oil. Microwave in increments of 10-15 seconds until fragrant. Let cool. Rub the roast with the olive oil/garlic, salt, pepper, paprika and garlic powder. Let marinate for 15-30 minutes.

Brown on high heat, about 2-3 minutes on each side. Cut 4 slits (2 on the top, 2 on the bottom) of the roast and insert the remaining cloves of garlic.

Place the roast in the slow cooker. Sprinkle the onion soup mix on, add the vegetables, then pour in the broth and water. Cook on low for 8-10 hours. Serve over rice (or I hear mashed potatoes are good too).

Knock You Nakeds

It’s weird to think that it’s September. I still feel like I’m “new” to this place (as in it still doesn’t quite feel like “home”) but I’ve been here for over a year now. Part of the whole not feeling like I’m from here is the occasional bouts of Williams nostalgia. It’s about that time of the year where students are heading back to school, and I start to miss the whole student ritual of starting a new semester. It’s even weirder to think that the kiddies who were wee l’il freshmen when I was a senior are now about to start their junior year. It’s crazy how time passes so quickly. I feel old.

Labor day weekend is drawing to a close, and as much as I wanted to get away for bit, I had a really good, relaxing weekend right here in Madison. Had drinks with a few friends, did a little shopping, played some cards (nerts!), tried some Ethiopian food, did some baking, and had some really good conversations. Sadly it is Monday night, which means the long weekend is over and it’s time to go back to work.

And now, on to the recipe. As I mentioned earlier, I sort of have these moments when I miss certain things about Williams. This time it was knock you nakeds. I remember the first time I had one was the first night of my WOOLF trip (Williams Outdoor Orientation for Living as First-years). I remember thinking they were the most delicious things ever. Gooey, chocolate-y and crunchy all rolled into one dessert. So. Good. My friend/roommate senior year worked in the bakeshop on campus for the four years we were in school together and she had this recipe. She sent it to me a while back, but I didn’t get around to trying it until now. I made it for a labor day barbecue at my pastor’s house and they were quite a hit. Note: the method I used to make caramel took 8 hours, but there are faster ways. Also, they turned out thicker than I expected. Next time I would think about using a large pan.

Warning: this recipe is not for the faint of heart or for anyone who claims to be on a diet or watching their weight. Eating more than a cubic inch at a time may cause sugar highs, artery clogs, and in some serious cases, death. (Probably not, but you should be careful.) Continue, if you dare to the recipe below!

2 lbs 7 oz devil’s food cake mix (~2.5 boxes)
13 oz melted butter
2.5 cans (14 oz) sweetened condensed milk
2 cups chocolate chips

Make caramel from 2 cans of sweetened condensed milk (it’s actually more like dulce de leche, but in essence they’re the same) using some method from this wikihow. I used the slow cooker method which worked really well. If using the slow cooker method, make sure to peel off the can labels. I also opened the cans and covered them with aluminum foil. After 8 hours or so, remove the cans (I used tongs) and spoon the dulce de leche into a bowl and whisk to get a smooth consistency.

Mix the devil’s food cake mix, the butter, and 1/2 cup + 2 tablespoons of sweetened condensed milk. Press half the mixture into a 9×13 pan and bake at 350 for 8 minutes.

Let cool and spread the dulce de leche over and sprinkle the chocolate chips.

Crumble the rest of the cake mixture on top. (My friend suggested pressing it through a metal cooling rack to make a fine crumble, but I don’t own one, so I just did it by hand, which worked ok.) Bake at 350 for 18 minutes.

Enjoy! (And try not to think about how many calories you’re probably ingesting!)