I used to love hot and spicy food, but after trying one of the hottest hot sauces in the world my opinion has changed. I tried a hot sauce called The Last Dab, and believe me this hot sauce is no joke. The Last Dab measures around 2.4 million scoville units, that’s about 1200 times hotter than sriracha! Anyways, The Last Dab is meant to be dabbed on chicken wings, so I made wings.

Chicken Wings Ingredients:

  • Some chicken wings
  • 2 tbsp of baking powder
  • ¾ tsp of salt

Hot Sauce Ingredients:

  • 4 tbsp of melted unsalted butter
  • ½ cup of Frank’s Original Red Hot Sauce
  • 1 tbsp of brown sugar
  • ¼ tsp of salt

When I first looked at this recipe I thought it would be super easy, I was wrong. Start off by cutting the raw chicken wings and make sure to remove the tip of the wing. This is the hardest part of the recipe. I struggled with it, because I kept accidentally cutting through the bone instead of the joints and I kept seeing blood. It got to the point that I was so grossed out my roommate had to help me cut them.

After that traumatic incident, dump the wings into a large bowl and added 2 tbsp of baking powder and ¾ tsp of salt. Then toss the wings around in the bowl until they are completely coated with baking powder and salt.

Now preheat the oven to 250 degrees and then place a sheet of aluminum foil over a pan. Make sure to spray the aluminum foil with PAM so the wings won’t stick to the foil. Once the oven is preheated, slide the pan on to the lowest shelf in the oven and set a timer for 30 minutes.

After 30 minutes, crank the oven up to 425 degrees, slide the pan on to the highest shelf in the oven, and set a timer for 55 minutes. While the wings are cooking, toss all of the hot sauce ingredients into a bowl and mix it until it looks like hot sauce. Once the wings are done, throw them in the bowl with the hot sauce and toss them around until they are coated in hot sauce (just like the step with the baking powder and the salt).

These wings taste amazing, but once you add a dab of the The Last Dab they start to hurt. The Last Dab was so hot that it hurt to even breathe! If you want to see the video of me trying it for the first time then make sure to follow me on Instagram to see my reaction.

Due to popular demand, I have decided to attempt banana pudding. My friends have been begging me to make some banana pudding for the last month, and I’m really glad that I finally did. This is some of the best banana pudding I have had in a long time and it only takes about 5-10 minutes to prepare. I’m going to try and keep this recipe short and (especially) sweet!

Ingredients:

  • 4 cups of cold milk
  • 1 large package of banana cream flavored pudding
  • 1 large package of vanilla flavored pudding
  • 2-3 bananas
  • (optional, but highly recommended) Nilla wafers and whipped cream

Start off by throwing both packages of pudding mix into a large mixing bowl. Then pour 4 cups of cold milk into the bowl and mix it all together until it thickens.

Now, grab a sharp knife and slice those bananas up and toss them into the pudding. Use a mixer to spread those slices around and feel free to add some crushed up Nilla wafers into the mix.

That’s all you have to do to make some awesome banana pudding. I usually serve the pudding with Nilla wafers on top and then add a little whipped cream to make it slightly more a-peel-ing.

Let me know what you think of this recipe and make sure to follow me on instagram to see what I’ll be cooking next.

I absolutely love desserts, specifically cookies. I was recently introduced to this recipe, and I have to say these are the best cookies I have ever had. Doubletree cookies are basically just chocolate chip cookies, but a lot better. These are the perfect cookies to impress your friends or family. Let’s get started!

Ingredients:

  • 1/2 cup rolled oats
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup unsalted butter (two sticks), softened
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 large eggs
  • 3 cups semi-sweet miniature chocolate chips

IMG_4556The first thing to do is put the rolled oats into a food processor and grind the rolled oats up until it becomes a powder.

Next, throw the oats, flour, baking soda, salt and cinnamon into a mixing bowl and mix it all together.

With a different mixing bowl add the softened butter and both of the sugars. Mix those together, then add the lemon juice, eggs, and vanilla extract. Mix until it’s a smooth mixture.

Combine the dry mix with the wet mix and mix all of the ingredients together. Add the chocolate chips to the mix and spread them out evenly throughout the mix. I also recommend mixing two different types of chocolate chips, it just adds more chocolaty flavor to the cookies.

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Scoop the cookie dough and place the balls onto a pan and place them in the oven at 350 degrees for 13 minutes. You can also place all of the excess cookie dough in the freezer for later. IMG_4569

Let me know what you think and follow me on instagram to see what I’ll be cooking next.

 

So, I figured I would start this blog off with the most important meal of the day, breakfast! Woo! For this post I’ll be focusing on my adventure with scrambled eggs, because this meal is one of my breakfast favorites. So let’s get crackin’!

Preparation: First off, make sure you have all of the ingredients: some eggs, a splash of milk, and a slice of cheese. I also highly recommend using PAM Non-stick cooking spray on the pan so the eggs won’t stick.

Crack the eggs into a cup or bowl (I usually crack about 3-4 eggs for about 1-2 servings). To crack an egg, hit the egg against the edge of the bowl. It should have one big crack going down the center. Let the yolk fall out of the shell into the bowl and throw away the shell. The hardest part of this is applying enough pressure to crack it yet not applying so much pressure that it shatters and gets bits of the shell everywhere. I suggest using your first egg as practice. When I did it, I cracked three eggs and managed to only have a little bit of shell mixed in, and honestly, I was very impressed with myself.

Cooking: Now that the eggs have been cracked, the hard part is over. Stir the eggs and pour them onto the pan and splash a little bit of milk in with the eggs (I’m pretty sure the milk just makes the eggs fluffier). Then rip up a slice of cheese into a bunch of little pieces and spread them out across the pan. After these steps, turn the stove on and begin cooking.

To set the temperature, I usually just turn the stove onto the highest setting so the eggs will cook faster. Some people prefer to let the eggs cook at a lower temperature so that they can make sure the eggs are cooked to perfection, but I’m not patient enough for that. In your endeavors, feel free to pick what temperature you think best suits your morning. Once the stove starts to heat up, start stirring the ingredients around with a spatula and make sure the eggs are constantly moving so they won’t get burnt. You’ll know the eggs are done when they become fully solid.

Final Touches: Throw those eggs on a plate, get some bacon sizzling in the microwave, toast a couple slices of bread, and you should be set for an amazing breakfast.

Let me know what you think and follow me on instagram to see what I’ll be cooking next.