Sunday, June 12, 2011

Happy Summer!!!

HAPPY SUMMER EVERYONE!!!! So I know it has been FAR too long! Let's just say that a little thing called college took over my life. For some reason this past semester was a killer but I made it! Thanks for sticking with me even though it has been months since I have posted but I still have been cooking. In fact, the other week I wanted to make from scratch one of my favorite burgers. It is called the Texan burger and it is from one of my favorite restaurants and just happens to be the place I work, Pappas Burgers. Now this burger is off the menu but I was introduced to it during my training. Let's just say I met my match! So I made my patties, guacamole, homemade onion strings (to die for), pepper jack cheese, maple bacon and lettuce. Oh and did I mention I stuffed the patties with pepper jack cheese too?! These burgers were to die for. So while I did not take step by step pictures I do have one of the final product.....If you want to know more about how to make this burger please leave a comment and I would be glad to answer :) Also I will attach the recipe for the onion strings. Until next time eat up from the Splendid Kitchen!

Oh did I forget to mention that I have a dessert for you?? Well I was at the beach with my church, Second Baptist, this past week as a leader. There were 2,000 high school students and God did incredible things. I had 6 sweet girls in my condo and one day we were making cookies. As we were making them I noticed the Oreos out of the corner of my eye. Then it hit me...I have wanted to make chocolate chip cookies stuffed with Oreos for so long! What a perfect opportunity! So we went for it and all I have to say is WOW....Here is a pic for you to salivate over. Ok for real, until next time, satisfy your sweet tooth from the Splendid Kitchen enjoy!

Friday, February 4, 2011

Best Homemade Mexican Rice

Hey everyone! I am blogging in the midst of the Houston ice storm... I know I know many of you experience things a lot worse but you should see the news here...freeways closing...the whole enchilada...speaking of enchiladas the side dish I have for yall today is definitely a keeper. My mom has always said that she couldn't find a recipe that tastes like "restaurant mexican rice." That is until I found this one :) I found it on Annies Eats and have made it on multiple occasions since. Did I mention that it is easy?! Enough of my rambling, let's get along with the recipe. Tasty cooking from the Splendid Kitchen!

2 Ripe Tomatoes, cored and quartered
1 medium White Onion, peeled, trimmed and quartered
2 cups Long Grain White Rice
⅓ cup Canola Oil
4 Cloves Garlic, minced or pressed through a garlic press
3 medium Jalapenos, ribbed, seeded and minced
2 cups Low-Sodium Chicken Broth
1 Tbsp Tomato Paste
1 ½ tsp Salt
½ cup Minced Fresh Cilantro (Optional)
1 Lime, cut into wedges for serving

Begin by pre-heating your oven to 350 degrees and be sure to move the rack to the middle. Now grab your blender and put the tomatoes and onions and process until it becomes a liquid. It will take a minute but if you give it a few shakes it will all mix together. Here is what is weird, this mixture will now look like a smoothie but trust me...if you smell it you will quickly KNOW that it is not a smoothie. Also when it is all mixed together pour it into a measuring cup and it should equal 2 cups, if not just add water until it reaches it.

In a large pot heat up oil on high for about 1-2 minutes. Then add the rice and cook about 6-8 minutes until it is golden brown.

Reduce the heat to medium and add the garlic and minced jalapenos. Cook stirring constantly for about a minute and a half.

Time to add your "smoothie mixture", chicken broth, tomato paste, and salt. At this time bring your heat to medium-high, bring to a boil and cover.

At this point you can transfer the rice to an oven safe dish if your pot is not. Once transferred, cook in oven for 30-35 minutes. Stir after 15 minutes. When it is all done add cilantro if you like and limes (I didnt use limes but it is totally up to you)

And that is all there is to it! Make this and let me know what you think. So far I have only gotten rave reviews. Until next time, from the Splendid Kitchen Enjoy!!!!

Printable Directions:
Preheat the oven to 350 degrees F and move a rack to the middle position. Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary. Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).
Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes. Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes. Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 ½ minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil. Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
Stir in cilantro (if desired) and serve with lime wedges.

Wednesday, January 5, 2011

Famous Cinnamon Roll Cookies

Hey everyone! I hope that yall all had a very Merry Christmas and a Happy New Year! So even though I am on break things have been super busy but in a fun/relaxing way. Now on to the good stuff and I mean REALLY good stuff. I was looking through some other blogs for a new desert that I could make for my sorority Christmas party when I came upon this cookie recipe on What Megan's Making. I thought that they looked good but little did I know that these would taste like you were eating a Cinnabon! I am not joking either...I have made them 3 times within the last month and lets just say they are a bit addicting. Did I mention not bad for you.....just kidding but you just need to tell yourself that there is absolutely no sugar or butter before you eat them. It will make you feel better. Buttery times from the Splendid kitchen enjoy!

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
softened butter
brown sugar
ground cinnamon

1 cup Powdered Sugar
½ teaspoons Cinnamon
2 teaspoons Corn Syrup
1 teaspoon Vanilla
Heavy Cream (Enough To Let Icing Reach Consistency Of Honey)

This first step I recommend either doing the day before you want to make the cookies or the morning of because the dough needs to chill at LEAST 2 hours, but I have found it works better letting it set over night.
So begin by creaming the sugar and butter.

Next add the eggs, vanilla and sour cream. Mix until well combined.

Add in baking powder, baking soda, and salt.

Time to add in flour and lots of it!

Notice how it gets nice and thick!

Grab 2 pieces of Saran Wrap. Dish half of the dough onto one and the other half on the other. Now I used pink wrap so it looks a bit different :). Then proceed to wrap them both up and stick them in your fridge.

Once your dough has chilled take out just one. This is just because you want to keep the one that you are not ready for cold. Take a cutting board and sprinkle with some flour to prevent sticking.

At this point you can either do this 2 different ways. I have done both and like the second way; however, I do not have pictures of the second way so I am going to first tell you one way with the pics and a second way, the one I like, but without pictures.

Option #1:
Roll out one piece of dough and cut into 3. Roll each up into little balls and them flatten.

Option #2:
Take one of the wrapped doughs. Unwrap and cut into 3 pieces, then with you hands work it into an oblong shape.

So once you get to this point take your butter and slather it on, then grab the brown sugar and pat it on and lastly dust it with cinnamon.

Roll into a log and cut into about 1 inch pieces and place on a greased baking sheet. It is really up to you. Bake for about 9 min. and begin working on another set so that when the first set is done you can pop another set in. This will speed up the process. You will have a total of 6 different sets. When each is done put them on a cooling rack and I would recommend putting a paper bag under them for when you ice them.

Onto the icing which is super easy! Simply mix all 5 ingredients and add heavy whipping cream, stirring until you reach a honey type consistency.

Drizzle over warm cookies. Prepare to drool....

And that's it! These cookies are so incredibly moist and yummy! Not to mention it makes a lot so if you wanted to you could share and people will tell you that you and your cookies are the best thing since sliced bread. Until next time happy indulging from The Splendid Kitchen!

Printable Recipe:

Friday, December 24, 2010

Merry Christmas!!!

Merry Christmas my Splendid Kitchen loves! I just wanted to take a quick moment to wish you all a very Merry Christmas. I hope that yall have a wonderful time with loved ones and just enjoy time off from work, school or whatever it may be. I also wanted to briefly tell yall about the Pioneer Woman's Cinnamon Rolls which are to die for. After talking about making these for a year (literally) my amazing, wonderful friend whom I call Simo (its short for her last name :) and I finally made them this past saturday. Let me say people these cinnamon rolls are worth every ounce or pound ;) of butter. Enjoy the pics and make these asap... even better is that it makes multiple pans, so if you happened to run out of time during the holiday rush to give someone something, trust me these will make up for it!!! Or you could say they are special New Years cinnamon rolls. :) Remembering what Christmas is truly about...HE is the reason for the season. From the Splendid Kitchen Merry Christmas!


I can smell the maple icing as im typing this...

Link to the recipe:

Special Notes on the cinnamon rolls:

Monday, December 20, 2010

Claire's Cinnamon Sugar Muffins

Hello all! Yes, I know it has been a while but I am finally on break which means I can update yall on some delicious things for yall to bake over the holidays. What I am sharing with yall today is a recipe that a friend of mine named Claire made for me and her family while we were in Colorado this summer. Let me just say she is a GREAT baker and she is a third grader...very impressive. Anyway let's just say that these were made and gone in the same morning. Instead of typing out the recipe I simply took a picture straight from the cookbook which will make it very easy. Oh and these would be so good to whip up on Christmas morning and an even greater deal is that this is a kid recipe from a kid cookbook, so you can get the whole family involved! Just a thought....I hope sugar plums dance in your head this Christmas. From the Splendid Kitchen enjoy!

Begin by spraying your muffin tins and pre-heating your oven to 350 degrees.

Next up add the first 1/2 cup sugar, milk, and vegetable oil in a medium sized bowl. Then proceed to add the one egg. Whisk together.

Now add the nutmeg, flour, baking powder and salt to the sugar mixture. Mix fairly well, making sure everything is incorporated; however, the batter should be a tad clumpy. You do not want it to be smooth.
and whala! The batter is done! Time to scoop it into the muffin tins, filling only about 2/3 full. Place in oven and bake for about 20-25 min.

While they are baking take the rest of your sugar and mix it in a bowl with the cinnamon. Also place your butter in the microwave until melted.
When the muffins are ready they should look like this and be sure and kind of pop them out so that they begin to cool.

Now for the best part! You are going to dunk the muffin in the butter (oh yes) and then roll it in the cinnamon sugar mixture.

And there you have it. So these are delicious and definitely a hit whether children or adults are eating them.

Remembering that HE is the reason for the Christmas season. I pray that you have a sweet time with family and friends and that your cup will runeth over with blessings! Merry Christmas from the Splendid Kitchen.

P.S. Here is a picture of the directions

Thursday, November 25, 2010

Delicious, Rich layered Brownies

Happy Thanksgiving everyone!!! Whew! Life has been hectic but in a good way! I unfortunately have not gotten to cook or post for that matter as much but I do have a recipe that I made this past summer (I know it was awhile ago). I saw these brownies on the adorable blog I saw them and immediately knew I had to try them and boy were they worth it. My friend Shannon happened to be over the day that I made them and was happy to lick the bowl :) Lets just say she did not get to taste the final product but loved the batter! So if your looking for a yummy holiday treat you have found it! From the Splendid Kitchen Enjoy!!!


1 c butter, melted
2 c sugar
4 eggs
3/4 cup Hershey's cocoa
1 c flour
1/2 tsp baking powder
2 tsp vanilla
1/4 tsp salt

Cream Cheese Frosting:
1 lb powdered sugar
1 stick butter/margarine at room temperature
1 package cream cheese (8 oz) at room temperature
1 tsp vanilla

Chocolate Glaze:
1 cup powdered sugar
1/2 stick butter or margarine, melted
2-4 Tbsp evaporated milk
1 oz semi-sweet chocolate, melted

First off pre-heat your oven to 325-350 degrees and grease a 13X9 baking pan.
Combine butter, sugar, and vanilla.

Add eggs one at a time, beating thoroughly.

Time to add the most important ingredient: cocoa! oh and flour, baking powder, and salt. I went ahead and combined the last 3 so that it would be easy to slowly add to the cocoa mixture.

When completely combined it should look like mouth is watering just looking at it.

Pour into pan and cook for about 30-35 min. or until you insert a toothpick in the center and it comes out clean. When done let cool completely.

And the licking of the bowl begins.....

She's so happy :)

While the brownies are baking you can go ahead and make your icing.
Mix together butter, cream cheese, and vanilla.

Add powdered sugar slowly, mixing until smooth. At this point your brownies will most likely not be completely cool so you can just pop the icing in the refrigerator.


Spread over cooled brownies and let chill.

And for the last step....Melt chocolate and butter in double broiler. Next, mix with powdered sugar and add milk one tbsp at a time. Be sure and make sure this glaze does not become too wet. It is definitely a science but trust me you can do it! When it is ready pour on top of cream cheese mixture and spread out. You can either chill again so that the chocolate sets or just let it stay is up to you. :)

All done now just time to eat up!!!

I hope you enjoyed this post of delicious brownies. Be sure and check back as I WILL be posting recipes during the holidays and I hope to be cooking more! Thank you for continuing to follow me even though the posts have been few and far between! From the Splendid Kitchen "Give thanks with a grateful heart."

Printable Directions: