Author Archives: Colleen Bierstine

Hot Pan-Fried Brussels Sprouts with Bacon & Eggs

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I would argue that most people who dislike Brussels sprouts just haven’t had them prepared the right way. Me, I could eat them prepared any way, but I understand how you could easily be turned off by plain, whole boiled sprouts. Developing a love for Brussels sprouts is like any other relationship; you’ve got to ease yourself into it. I’m not going to plop a pile of steamed sprouts on your plate and expect you to be enchanted. Instead, I’m going to introduce you to sprouts the right way: by making them with love and loading them with flavor.

And to those of you already deeply infatuated with Brussels sprouts, sit back and enjoy the deliciousness.

My Hot Pan-Fried Brussels Sprouts with Eggs and Bacon will make a Brussels sprout believer out of you. This is a quick and simple recipe, an easy way to get one stellar meal on the table. I whipped this up for Mother Cookie to eat for dinner one night, and she raved. One forkful and you’ll understand why.

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Oven-Baked Avocado Bites + How-To Video

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If you breaded and fried a boot, I’d eat it.

I don’t know why that crispy layer of breading makes such a difference, but it really does. For example, mozzarella cheese is awesome, but mozzarella cheese breaded and fried is amazing. And for further proof, just check out toasted ravioli or onion rings. Breading + frying = guaranteed deliciousness; it’s simple math, my friends. Certainly you learned that formula in middle school.

The only problem with most breaded delicacies is that they’re are all horrible for you. Yes, they taste like crunchtastic heaven, but they have unholy amounts of fat and calories. It’s really quite tragic.

Well, friends, it’s not all bad, because I have a delectable breaded snack that rivals any mozzarella stick or onion ring out there, but it’s about a hundred times better for you: Oven-Baked Avocado Bites.

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The Weekender: Anxiety, Avocados, & Facebook

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One word to describe this week: hectic. It’s the end of the semester, the most dreaded, anxiety-riddled time of every college kid’s life when there’s so much work that you just don’t do anything because success is impossible. There’s no sleep, no food, and no showers. Lucky for you, you don’t have to look at or smell me.

On top of that, my family is preparing for a move to New Jersey that is happening literally the day after my last final. I feel like I’m being pulled in a million different directions; College is tugging on my right arm, New Jersey is tugging on my left arm, this Blog has my left leg, and Personal Health and Hygiene have my right one. Do you see how this is a problem? At some point, something has got to give.

On a happier note, let’s talk about food, the greatest solace I know. This was an excellent week for comfort foods. From grilled cheese to adorable penguin-shaped cookies, we covered all the heart-warming, soul-feeding essentials.

Let’s review, shall we?

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Double Chocolate Penguin Cookies

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Not many people are as lucky as me to absolutely love their co-workers. Most people can’t stand the people they work with; or at most, they tolerate them. I, however, found a sort of family at my job. But when new interns came in during the fall, I was concerned we wouldn’t get along, and my comfortableness at the office would be ruined. Turns out, I would up making two great friends, and it’s almost ridiculous how well we get along.

Perhaps the greatest moment of our relationship was when we discovered we all have a love for penguins. Picture this epic scene: one of us divulges that she adores penguin, then another chimes in, and the third agrees, resulting in a resounding, synonymous squeal of glee. That’s a true bond right there. And when one of my penguin pal’s birthday rolled around, it wasn’t hard for me to figure out that I needed to bake her something penguin-related. These Double Chocolate Penguin Cookies fit the bill.

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Chunky Monkey Poke Cake

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Year after year, I am unable to see my sister on her birthday because it just happens to fall around the same time as finals (I swear, college has it out for me). Naturally, this upsets Sister Cookie as well, but I think that’s more because I’m not there to bake her anything than because she misses me. Well, lucky for her this year, I was able to be there in spirit by having Mother Cookie deliver a birthday cake to her when she went to visit this week.

My sister, being the indecisive creature that she is, had a painful time deciding what kind of cake she wanted. After a good amount of brainstorming that felt much like pulling teeth, I had a mouthwatering idea: Chunky Monkey Poke Cake.

Sister Cookie was right on board.

Like all Chunky Monkey-flavored treats, this cake showcases a trio of perfectly paired flavors: peanut butter, chocolate, and banana. What triple threat could be more tantalizing than that?

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Guacamole Double Grilled Cheese

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You know that classic little grilled cheese sandwich your mom used to make you as a kid, the one with thin slices of white bread and American cheese?

This ain’t it.

My Guacamole Double Grilled Cheese is a sandwich of epic proportions, and it is going to rock your silly childhood sandwich’s world. Step aside, petty children, and let the expert take it from here. I’m the Smart Cookie Cook, and my grilled cheeses are always a force to be reckoned with.

We’ve got buttery slices of thick, tangy sourdough cradling an endless river of molten, oozing sharp cheddar and spicy pepper jack cheeses. That alone makes for a good grilled cheese, but we’re amping this baby up to monster level with a layer of creamy, rich homemade guacamole sandwiched within all the cheesy goodness for the ultimate flavor impact.

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Smart Cookie’s Simple Chunky Guacamole

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I have a vivid memory of trying guacamole as a kid and feeling completely indifferent to it. I wouldn’t say I was as utterly repulsed by it like I am by cream cheese, but I had no desire to try it again. Life went on, avocado-less.

For whatever reason, I wound up giving avocados another go about a year ago, fell in love, and a lust for guacamole naturally followed in suit. Nowadays, I can’t imagine how I ever didn’t love guacamole. It’s just so creamy and addicting.

It’s funny how our tastes change so drastically over time. I used to have such a limited palate, my tastes mainly for French fries, Cheese Wiz, and Hot Pockets. I wouldn’t touch 2/3 of that stuff with a 10-foot pole now (French fries are still a staple in in my diet). I guess, like with many other aspects of our being, our palates mature over time. And I’m glad they do, because it allows us the opportunity to experience and enjoy new foods; it’s like a second chance. Do you have any foods that you used to dislike but your taste buds evolved to love?

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The Weekender: Manic May, Grilled Cheese, & Your Cat Fix

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Well folks, we made it through another week, and we’re just about to cross the threshold into May. Can you believe it? I like to call it Manic May because it’s the end of the semester, I have finals, and everyone I know decided to be born at once, so I have a million birthdays to celebrate AND Mother’s Day to prepare for. Deep breaths; we can do this.

Nothing is better for stress reduction than food. Thank goodness I know a thing or two about that. This week, we indulged, we ate healthy, and we celebrate spring with a recipe round-up.

Let’s review, shall we?

  1. 4-Cheese Sun-Dried Tomato Mac & CheeseDSC_5287
  2. Double Milky Way Cake BarsDSC_5443-2
  3. Smart Cookie Shopping: Bruschetta, Carrot Cake Treats, & More
    Psst…Have you checked out Smart Cookie Shopping yet? It’s my NEW bi-weekly features where check out all the best new products at the grocery store that I’m loving.Smart Cookie Shopping 4-10-131
  4. Spring Veggie Medley SoupDSC_5667
  5. Spring Recipe Round-Up!spring recipes-2

Which recipe are you drooling over? It’s kind of hard to pick between those Double Milky Way Cake Bars and the 4-Cheese Sun-Dried Tomato Mac. And if photos aren’t mouth-watering enough, join me for my latest video to see just how that indulgent mac & cheese is made.

Now, I apologize for being so cryptic in last week’s Weekender, but I promise I will elaborate soon. Bear with me for just a little bit longer, okay? In the meantime, enjoy some adorable pictures of Mr. Poe & Mina:

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There, don’t you feel better now?

So what’s in the line-up for next week? Be on the lookout for a BEHEMOTH of a grilled cheese, along with the world’s cutest cookies, and of course, a brand new video.

How is everyone liking the new look? I’ve sorted out the majority of the kinks, and I think things are looking great.

Listen, you guys are lacking in the Facebook department. Be sure to like Smart Cookie on Facebook so you never miss a single bite! Also follow on Twitter & Pinterest. Tell your friends!sccfb-2

How was your week? What good stuff did you eat? Tell me all about it!

 

Spring Recipe Round-Up!

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We as humans may not hibernate per say, but it sure does feel like it. When March rolls around, we slowly start to come out of our late-winter slump, opening our zombie eyes and feeling a slight hint of hope. Then, with April’s arrival, something warm really begins to awaken within us, and we feel differently then we have in a while. Is that sun I see? Are those birds I hear? Alas, we can finally shed some layers and spend extended amounts of time outdoors!

Spring has been a long time coming this year, but better late than never, right? I know no better way to commemorate Spring’s long-awaited arrival than without some festive, seasonal food. You can’t have a celebration with good eats and treats! So let’s rejoice at the sight of luminous sunlight and raise our hands to the mild and warm air; or, if you live in perpetually cloudy CNY like me, just pretend for a minute.

It’s time for Spring, and that means it’s time for spring cuisine. Without further ado, here is my best Spring recipe round-up:

(The number correlate with the photo above)
1. Chocolate Coconut Mousse Cups
2. Ma’s Baked Corn Pudding
3. White Chocolate Tiramisu
4. Brown Butter Blueberry Cookies w/ Vanilla Glaze
5. 3-Cheese Brussels Sprout Stove-Top Mac & Cheese
6. Mini Cauliflower Crust Broccoli Quiches
7. Chewy Red Velvet Bars with Whipped Cream Frosting
8. Four-Cheese Sun-Dried Tomato Mac & Cheese
9. Strawberry Coconut Poke Cake
10. Spinach Nut Pesto w/ Rotini & Roasted Tomatoes
11. Creamy Creamless Vegetable Soup
12. Classic Buttery Pound Cake
13. Roasted Brown Butter Pee Wee Potatoes & Brussels Sprouts
14. Babci’s Carrot Cake
15. Spinach-Artichoke Veggie Burgers
16. Homemade Pesto Croutons
17. Mini Strawberry Mousse Pies w/ Golden Oreo Crusts
18. Vegetable Lasagna with Blush Sauce
19. Brussels Sprout Gratin
20. Spring Veggie Medley Soup

Which recipes are you dying to try this spring? Do you have a favorite recipe you whip out every year around this time?

Healthy Cookie: Spring Veggie Medley Soup

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Soup in spring isn’t as strange as it sounds. I’m a big believe that it’s silly to limit a food to a season merely because of its temperature. Ice cream ain’t just for the summer, and soup ain’t just for winter, and I’ve got just the thing to prove that to you, my Spring Veggie Medley Soup.

This soup is simple but invigorating. Every spoonful that’s loaded with fresh spring veggies says, “Spring is here!” It’s an incredibly flavorful experience, but so warm and comforting. You’ll feel like you’re bathing in spring sunshine every time you inhale its intoxicating aroma or sip some of that savory broth.

I brought a cornucopia of delightful spring veggies to the stage here: tender potatoes, fresh asparagus, sweet snap peas, and snappy matchstick carrots, all of which are enhanced by the flavors from fresh garlic and leeks. Man, do I love me some leeks in the spring.

The perfect way to finish off this light spring soup is with a sprinkling of a four-cheese blend: asiago, Fontina, parmesan, and romano (as described in the latest edition of Smart Cookie Shopping). It’s just enough indulgence to take this thing home, but not so much that it takes away from the soup’s refreshing spring quality. That’s what I love most about this soup; it’s healthy, not too heavy, low-fat, and low-calorie, but it sticks to your ribs and fills you up good.

Why don’t you whip some up for dinner tonight and celebrate spring with me?DSC_5631

A Few Tips Before You Get Cooking:
1. If you don’t like any of the veggies I chose, feel free to sub in ones you do. Cauliflower, peas, green beans, corn, and broccoli are all great spring produce.
2. Can’t find the cheese blend I used? Straight parmesan or asiago is fine.
3. If you want some protein in here, try some cannellini beans.
4. Since this is so easy, it’s a great weeknight meal. Make it even better with some crusty bread on the side.DSC_5567
Spring Veggie Medley Soup
By The Smart Cookie Cook

Yield – 4 servings

Ingredients:
• 2 cups chicken stock
• 2 cups vegetable stock
• 1 cup water
• 1 leek, sliced and washed
• 2 cloves fresh garlic, minced
• 1 lb. Baby Yukon gold potatoes
• 1 cup fresh chopped asparagus (about 1 bunch)
• 1 cup snap peas
• 1 ¼ cup matchstick carrots
• ½ tsp. kosher salt
• ¼ tsp. black pepper
• ½ cup 4-cheese blend (asiago, fontina, parmesan, & romano)
Directions:
1. Pour the chicken stock, veggie stock, and water in a large pot over medium heat. Let it get nice and warm for about 10 minutes then add the garlic and leek. Cover and let simmer for 10 minutes.
2. Meanwhile, place the potatoes in a medium casserole dish and cover with water. Place a lid on top and cook in microwave on high for 3 5-minute intervals, stirring in between, for a total of 15 minutes or until fork tender. Drain.
3. Add the asparagus, peas, and carrots to the broth and Let simmer for 15 minutes. Add the potatoes, salt, and pepper and simmer for another 5-10 minutes, or until everything is tender. Remove from heat and sprinkle with cheese. Enjoy.DSC_5639