Honestly… it was OKAY. I kept reading about how amazing it is, but I personally cannot get past the slimey texture. Maybe I didn’t whip it enough… who knows! But I still ate it because I love the taste of bananas. It’s delicious enough to eat, but not anywhere near as great as frozen yogurt. Or freakin’ ice-cream for that matter. I. LOVE. ICE. CREAM. My room gets really hot in the morning, so eating this for breakfast cools me down and saves me the excess sugar/cals of actual frozen goodies like ice cream and otter pops. So this is pretty easy to make and cheap. Alls you need are some bananas and a food processor.

-Frozen bananas ~2 medium sized. (cut up, frozen in a zip loc or tupperware)
-Food Processor

Put the frozen chunks of banaynays into the food processor and whip it up. After a few seconds it will turn into a frozen yogurt like consistency. Scoop into a bowl and enjoy!

Next time I’m going to try putting some chocolate syrup or granola on top .

“PFF! I know how to make a stupid sandwich!” Yes, I can hear you all saying that right now. Truth is, everyone knows how to make a good sandwich but great sandwiches take a little more effort. This, in my humble opinion, is the building block of one of the best sandwiches you will ever eat. I always despised myself whenever I hit up a sandwich shop for lunch because it’s so cheap and easy to make my own gourmet style sandwich. There’s this one particular place in Chico that I’m OBSESSED with called Kona’s. I like going there for their homemade fresh bread, unsparingly great mayo-mustard-food proportion, super cheap prices, and the fact that they cut the deli meat in front of your face fresh per sandwich. I can’t bring home a giant deli slicer to my house, but I mimicked my sandwich building technique off of theirs. So kudos and big thanks to my favorite local sandwich shop! If anyone is in Chico, California take a stop at this simple yet delicious sandwich joint. Sandwich “secrets” behind the link!

1. Choose good ingredients- bread, meat, cheese, veggies.
The ingredients should be as fresh and tasty as possible! Pick your favorite bread. Go to a local bakery if you can, the freshest bread always tastes the best. Get good quality meat! Ew ew ew ew. I get so grossed out by most deli meats… especially when they are gross and slimey. Ewwww. I choose brands like Colombus San Francisco deli meat. Real turkey and my roommate & I go for the costco 3lb. box. Cheese… do not gimp yourself on lowfat cheese. What the hell? No, no, no. If you are even trying to reduce your cheese fat, just don’t even eat it. Finally, grab all your veggies from local produce & farmer’s market. Go for organic! It’s not bullshit… it really makes a difference in the taste. Vegetables actually taste the way they are supposed to.

2. Condiments & Spice- Fresh ground black pepper, red wine vinegar, extra virgin olive oil, mustard, mayo.
Some people don’t like mayo. That’s okay! Or mustard… but trust me… red wine vinegar and olive oil will do you wonders for your sandwich’s moisture if you leave both of those out. RWV adds a tangy bite to your sandwich, and the black pepper just gives it a little flavor pep! Bobby Flay himself said once that if he were deserted on an island and had only 1 spice with him, it would be black pepper.

3. Thin Slices.
Don’t overpower with your veggies by cutting bigass chunks! I loooove onions but hate biting into a sandwich and tasting onions only. I noticed that most fast-sandwich joints have thinly sliced veggies that I love. It helps save money and time to them, but to me it really helps me 1. fit the sandwich in my mouth, and 2. not be overwhelmed by produce, cheese, or meat.

4. Building it.
I believe in the Kona’s way. They do it by building on two separate slices of bread and then putting them together for an ultimate effect. I may be exaggerating or delusional, but for some reason the way this is put together has all the sauces dripping onto the dry parts making the sandwich self-smothering in extra deliciousness. Start with one slice of bread with cheese ontop. Then you add (evenly) your sandwich meat. Ontop of that you pile in this order- onions, tomato, other produce (sprouts, avocado), and shredded lettuce. Yep, shredded or julienned. I like this because it doesn’t block off the sauces I mentioned above. After the lettuce you drip on your red wine vinegar and olive oil, and crack your black pepper to taste.

Now we take the second piece of bread, put on the mayo. On top of the mayo goes the mustard (so that mustard doesn’t seep into the bread… It seems to soak in more than mayo does and then it overpowers you with mustardy bread.). Then you stick that piece ontop of the lettuce, cut in half, and voila! Sandwich of goodness.

Adapt this method as you will, because of course this is only my opinion. Hopefully I’ve inspired you and spread the sandwich love!

WOW. Nearly three months and I have been missing in action. Well, I really apologize for the neglect I’ve put this blog through. It was not on purpose… I just lost a lot of motivation after school started to pick up. I also lost the charger for my camera, but I found it again! Though, I am cheating a bit because this is a really old recipe/photo that I am using. I have a ton of dishes I’ve made that I never put on the website. This is one of them… and I apologize again for never putting it on here! I made these for my friend Katie for Graduation last year. Umm… well, I went out of town for the weekend and all my roommates ate everything except a few pieces so it wasn’t really the best graduation gift. HAHA! I don’t blame ‘em at all though. THESE ARE SO BOMB. Thanks Baking Blonde!!! Recipe after the cut

OREO FUDGE BARS
1 16oz. package of Oreo cookies
1 stick butter, melted
1/4 tsp satl
1 (14 ounce) can sweetened condensed milk (I used Fat Free)
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (could use another 1/2 cup semi-sweet chips if you like)
1/2 cup mini chocolate chips

1. Preheat the oven to 325.

2. Line a 9×13 pan with foil and lightly spray with PAM. Set aside 6 Oreo cookies for the toppings.

3. In a small food processor grind the rest of the cookies. (*I just threw them in my kitchenaid and attacked it with the wire whisk. I probably shouldn’t have done that but I was damn lazy. You could put them in a plastic ziploc and pound it with a rolling pin too.) Add the salt to the crumbs and stir to combine.

4. Melt butter and gently stir together with the cookie crumb mixutre.

5. Press firmly into the bottom of the prepared pan.

6. Coarsely chop the remaining cookies into chunks and set aside.

7. Over a double boiler or in the microwave, melt 3/4 cup semi-sweet and 1/2 cup milk chocoalte chips together with the condensed milk and vanilla.

8. Stir frequently until smooth. Spread evenly over the prepared cookie crust. Sprinkle the mini chocolate chips and the Oreo cookies chunks over the top of the filling. Press down gently into the chocolate topping.

9. Bake for 20-22 minutes oven.

10. Allow to cool on counter for 1 hour. Chill in fridge until completely cold and set before cutting into bars or it will make a big mess. ***THEY TASTE AMAZING COLD!

oh yeah bebe. my roommate wendy gave me these awesome flavor-infused skewers so i thought i would try them out! i used the ‘expired’ garlic & herb ones (i really doubt the expiration mattered) and skewered up some chicken breast, red bell pepper, and onion. i marinated the chicken in bbq rub, honey, & beer- a recipe i saw on cook to bang. then i grilled ‘em up at posey’s house… kinda forgot about some … they burnt a little bit but they were still yummy! step-by-step under the cut…

ingredients!

cut your chicken into skewer-able chunks. make ‘em as even as you can.

rub ‘em in any spice you like. i used bbq rub.

douse them in honey.

drench them in brewski.

marinate in the fridge for 30 or so minutes!

(sorry i ran out of photos here, i spaced out!)

chop up your bell peppers & onions into chunks. skewer them in sequential order. i did onion, bell pepper, chicken, repeat! my skewers didn’t need to be soaked but if you’re using the regular ones, soak them in water for a few minutes to keep them from burning on the grill.

grill ‘em up until they have a nice crisp. try about 8 minutes a side, but i really don’t know because i’m stupid and wandered away. you can probably tell i burned some but… i STILL ATE EM. mwahahah.

WOH. This was the first time I ever made beer can chicken and it is RIDICULOUSLY AMAZING. The crust was perfect and flavorful as well as the inside meat. It was so moist, juicy, and PERFECT. Posey & I demolished this whole chicken to ourselves. We pretty much had scraps for leftovers which we used to make the yummiest sandwiches the next day. It was so easy, too, because my mom bought me this beer can chicken stand that holds up the bird & beer. It’s not necessary to have it, but it helps! All you need is a can of beer, some good ol’ chicken rub, and optional BBQ sauce.

Click the link for directions!

BEER CAN CHICKEN a.k.a. the easiest & most delicious chicken you will ever eat.
-A 5-7lb. whole chicken
-Chicken Rub (mine was store bought but it was basically garlic powder, onion powder, pepper, salt, corn starch)
-1 can of beer
-BBQ Sauce, Optional.

1. Start up your grill.
2. Remove the giblets from the bird, rinse, & pat dry.
3. Generously rub 3-5 tablespoons on the outside of the chicken, as well as the inside.
4. Open your beer & pour out 1/3 of the can. (I made Posey drink it! Do not waste beer! >:O)
5. Stick the chicken on top of the standing beer can & then place on the grill.
6. Cover & cook for about 1 1/2-2 hours depending on the size of your bird. Ours was about 5 lbs. & we cooked it for 1 hr. 45 mins.
7. Optional: 15 minutes before it’s ready, baste the bird on the grill with your choice of BBQ sauce & let it seep into the chicken before you take it off. This makes a yummy & flavorful crust. We used a combo of Sweet Baby Ray’s Sweet n’ Spicy BBQ Sauce and Bullseye BBQ Sauce. It was NOM.

MMMMMMM!!!!! summer = potato salad. it tastes so amazing in this heat when it’s nice and chilled. i work at a care home for developmentally disabled adults where i prepare dinner for 6. they all requested me to make potato salad for dinner’s side dish so i did what i could with whatever was in the fridge. it turned out pretty bomb! sandra, one of the clients, would not stop raving about it. recipe & a cute picture of my clients after the jump!

CAFE NOM POTATO SALAD:
I wasn’t really sure of my measurements but it is best done to taste!
-1 lb. of small potatoes, peeled. (get the ones with smooth skin, they are the “waxy” kind that won’t fall apart!)
-1/2 of a small red onion, grated.
-1/2 of a red bell pepper, diced.
-3/4 c. mayonnaise
-1 heaping TBSP. yellow or dijon mustard (more if you like mustard)
-1 hard boiled egg, grated.
-1 tsp. apple cider vinegar
-couple pinches garlic powder or salt if you like salt
-1 TBSP. sugar (i used brown, there wasn’t any granulated)
-salt & pepper to taste

1. place potatoes & egg carefully in a pot. fill with water & bring to a boil.
2. remove the egg after about 15 minutes & continue the potatoes.
3. cook the potatoes until fork tender. they are tough enough not to quickly fall apart when you stick a fork in ‘em, but squishy enough for the fork to easily go in. it will be about 15-20 more minutes.
4. while the ‘tatoes are cooking, cool the hard boiled egg. peel & grate to prepare for the mixture.
5. drain the potatoes & cool so they can be touched without burning. when cooled, chop them into chunks to your preference & place in a bowl.
6. dump the rest of the ingredients on top of the potatoes & mix them until well mixed. season to taste and feel free to add more of any other ingredients if your taste buds call for it.

i asked the clients if i could take a photo for my blog and they said yes!

they are awesome! clockwise left-right: david, sandra, helen, & janette. eric was still in his room and holly was out of town.

OOOMMMG. i love the combo of chocolate and peanut butter… it always reminds me of family guy, too. haha. my favorite cousin patrick graduated from high school on thursday!! i really really really wanted to make him a seriously great cake because he deserves it. voila- three layers of sour cream chocolate cake with peanut butter cream cheese frosting and a chocolate glaze. i got the amazing recipe from smitten kitchen. the only thing i changed was the chocolate glaze. i didn’t have corn syrup so i omitted it completely, eyeballed the ingredients… added a lot more peanut butter, and only used a few tablespoons of heavy cream instead of half & half. when i added the cream, the chocolate totally seized up on me! woops! i should’ve microwaved the cream so it wasn’t so cold when it was added… i just threw it back onto the double broiler.

oh! and i added chopped reeses cups to the side of the cake. i didn’t want to overwhelm my family, so i only put a little bit on there.

this is the first time i’ve ever really made a layered cake!!! i’m so happy how it turned out. i had about 20 minutes to put it together because i was running late to dinner & i decided to watch daniel tosh’s new tv show instead of putting in effort… haha. my family is more about taste than presentation anyway.

muahaha… the results were FANTASTIC. wendy already asked for it for her birthday cake.
check out the link cut for the recipe & more photos!!

Chocolate Peanut Butter Cake
recipe from Smitten Kitchen! <3

Makes an 8-inch triple-layer cake

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

NOTE** this cake tastes AMAZING really cold & solid.

Good-Bye Loretto High School! On May 21, 2009 my high school had it’s very last graduation ceremony. Long story short, I went to a private High School that’s now closing. My best friend’s Taline’s little sister Tamar was in the graduating class, so I went to the graduation. I brought her some cookies & I made them in the school’s colors: Blue + White. They came out kind of greenish-blue, but were more blue when you bit into the center. They came out super nom! Go Lions !! Cookie recipe behind the link…

Blue-White Chocolate Macadamia Nut Cookies
Recipe adapted from The Crepes of Wrath. Mmm! One of my favorite websites.

Basically the only differences are that I made my cookies big and poofy, added blue food coloring, and did not melt the butter.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1 1/2 cups (chopped, if needed) macadamia nuts
2 cups white chocolate chips

Preheat the oven to 325 degrees F.

1. Combine the flour, baking soda, and salt in a bowl & set aside.
2. Beat butter & sugars together until light & fluffy.
3. Add egg, yolk, & then vanilla beating well after each addition.
4. Gradually add the flour mixture to the sugar mixture until just moistened. If adding food coloring, do so here until desired richness of color!
5. Stir in the macadamia nuts and white chocolate chips by hand.
6. Roll into balls or drop by spoonfuls onto a greased and/or lined baking sheet. I forgot to grease mine, oops! I used aluminum & it came out fine. (I always forget something when I bake.)
7. Bake for 12-15 minutes or until the edges look golden brown. Cool for a few minutes on the cookie sheet & then transfer to a cooling rack or plate. They usually don’t look “done”. I found that the trick with cookies is to pull them out a little early so they can continue cooking a tiny bit on the hot cookie sheet while they ‘cool’. No burnt cookies club!!!

Makes about 15-20 cookies.

Welcome to Cafe Nom. I’ve been wanting to start a food blog for quite some time now and finally got around to it. My name is Rean (Ree-anne) and I am a Nutrition major at Chico State! Um, don’t let that fool you… I love saturated fat & junky food as much as anyone else that has taste buds. I also love to cook, so I thought I would share the nom with the world. Why Cafe Nom?

ca⋅fé

nom

So there you have it. I think the definitions speak for themselves! K. Get ready to nurse some food babies!! Nothing but deliciousness from this point on. xox