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Cheese Bowls

To keep up with munchies week, we’re adding in these wonderful bowls made of cheese.

When you’re eating anything from pasta to salad, what would make it better? I bet you were just thinking: a BOWL MADE OF CHEESE. And you’d be right. These bowls are made out of shredded Parmesan cheese that are baked for a short amount of time in the oven and then molded to be in the shape of a bowl.

Sounds like a process, right? It’s actually really easy! I don’t even need to fill out a recipe post to let you know how to make these!

Step 1: Preheat your oven to 350F. While it’s heating up, prepare a baking sheet or two with parchment paper or silpats.

Step 2: Figure out which bowl you want your cheese bowl to look like. Flip that bowl upside down and made an outline around it with some of the cheese.

Step 3: lift the bowl and fill in the center with more cheese. There can be holes, but I wouldn’t recommend it.

Step 4: Bake the cheese for 5-10 minutes or until cheese has begun to brown a bit. Remove from the oven and let cool for two minutes.

Step 5: Using your bowl and a spatula, flip the cheese onto the bowl so it can set.

Step 6: Press the cheese down so it molds with the bowl. Blot off some of the grease with a paper towel. Let set for a minimum of 10 minutes.

Step 7: Remove the bowl from the mold, and fill with whatever you desire… or just eat the bowl. I don’t know your life.

April 18, 2019
Zoe’s Chocolaty Bacon Eclairs

Eclairs are an amazing dessert. When I was young I used cannoli and eclair interchangeably. Yes yes I know that’s basically sacrilege, but I’m really into desserts and I was too young to know the difference.

But these are all eclair. I won’t be providing you with the recipe because I will be doing a whole segment on desserts later this year, so if you’re really into it, stay tuned for that.

These eclairs are the perfect munchie. Rich chocolate mixes with espresso and a touch of chili pepper, a slightly crunchy pate au choux, and delicious bacon jam with caramelized onions. Sweet, savory and umani in all the best ways.

(and they’re really easy to make into an edible… )

It’s important to note that eclairs are incredibly time consuming to make if you’ve never made them before.

BUT! If you’re not about making your own, you could always buy some and add your own bacon mixture to the top of it!

April 16, 2019
Chicken Bacon Ranch Manicotti

Hopefully you’ve seen the video and you already know… IT’S MUNCHIES WEEK! Whether or not you take part in marijuana, these munchies are perfect for any stoner or really anyone who loves cheese and chocolate. Believe me when I say, a food high is definitely a thing.

We’re starting off our week of munchies with a whole mixture of food that is delicious when under the influence. Bacon, pasta, cheese and ranch dressing. Oh, and did I forget, the whole mess is topped off with crushed doritos.

While you can truly make this in any way you want, you can find my recipe for it here. I hope you enjoy munchies week!

April 15, 2019
Bacon and Guacamole Grilled Cheese

Nothing is better than a lovely grilled cheese sandwich. Breakfast, lunch or dinner, it doesn’t matter what time you have it.

Two days ago we reviewed what was basically a grilled cheese with a ton of roasted vegetables and not one, but two types of cheese. Before this, we’ve had tomato soup with grilled cheese croutons and even grilled cheese with pears in it. There are so many combinations it’s hard to fathom sometimes.

So we decided to shove some bacon and guacamole into a classic grilled cheese sandwich. First make some guacamole (you can find our recipe here). Make some bacon and toss them in.

I definitely recommend using a mixture of cheddar cheese and mozzarella cheese with the guacamole and bacon. Oh, and if you can find a nice sourdough? Use that. Definitely, use that.

April 12, 2019
Zoe’s Cinnamon Rolls

I absolutely enjoy making cinnamon rolls. Although they can be time consuming to make if you’ve never made them before, they’re a breeze after making them a few times.

When we first started this blog, I posted a caramel pecan cinnamon roll recipe that you can find here. That recipe is simply decedent and sweet as hell. While I don’t eat any of these cinnamon rolls I make, I do get a lot of happiness giving them to other people. Also, if they look and taste amazing, that’s a plus too.

Well, these cinnamon rolls I made recently are my more basic recipe, more classic, with the added effect of bacon, both in the dough and sprinkled on top.

While I won’t be posting the recipe here, you can get the recipe by subscribing to our email list, where we send our exclusive recipes.

April 10, 2019
Tuscan Portobello Melt: Cookbook Review

Zoe’s Take:
8.5/10

Oh, this is really good. If you like vegetables and you like grilled cheese, this sandwich is definitely for you. It has everything, melty cheese, roasted vegetables and lots and lots of butter. What’s not to like?

Eric’s Take:
9/10

I knew this recipe was going to start off good when it called for roasting the veggies. Then, it had me toast the inside of the bread before building the sandwich….um..yes! The combination of herbs and mustard was a surprise, but it all worked really well. My only complaint is that the veggie mixture is very messy before the cheese gets a chance to melt. That caused a lot of spillage in the pan. The little bit of balsamic started to burn a bit and it added a bitter bite or two. Overall loved this recipe!

April 9, 2019
Happy Burrito Day!

Hey everyone! It’s National Burrito Day!

We’re celebrating at the new Chipotle Mexican Grill in Worcester, MA. I prefer my burrito traditional, wrapped in a flour tortilla. But you can also opt in for a burrito bowl, which has become more popular over the years. We can promise you this…whether white or brown rice, black or pinto bean, or steak, chicken or something else…there’s no wrong way to celebrate!

April 4, 2019
Greek Pasta Salad: Cheeselovers Cookbook Review

This month we are reviewing a cookbook where every single recipe includes CHEESE!

Zoe’s Take:
8/10

The pasta salad is really good. I definitely recommend using tri-colored rotini because it really adds that something extra. I do wish there had been more seasonings, I pretty much found the dressing overly oily. But otherwise, this is a very tasty pasta salad.

Eric’s Take:
8/10

This pasta salad was very good, filled with classic greek flavor. I’m a big fan of dill, but this recipe could have done without. I agree with Zoe that some other herbs may have brought this to life a bit more. My major complaint was that the proportions in the dressing seemed off. I too felt there was too much oil. I had extra pasta though, and added it in to balance out. This was definitely a solid start to a cookbook I have high hopes for!

April 3, 2019
Happy National Peanut Butter Day!

Today is Peanut Butter Day! We started thinking…what’s better than a peanut butter and fluff sandwich (Fluffernutter, as said in New England)? A fluffernutter on french toast! Then we thought…who doesn’t love Nutella!? THEN with strawberries coming into season in warmer climates…why not that too! That’s how we came up with this French Toast Strawberry Nutella Fluffernutter Club! How will you celebrate today?

April 2, 2019
Beef Tartare with Harissa: Final Cookbook Review

Zoe’s Take
8.5/10

I really liked this recipe, it’s not perfect, but it’s still pretty great. The sirloin is incredibly tender, and when mixed with the harissa and the other ingredients, it’s absolutely lovely. When on a crostini, it’s even better. I added extra harissa and extra garlic to mine because that’s just how I roll.

Eric’s Take
9/10

This recipe was darn near perfect. I don’t typically like tartare’s, and don’t recommend eating any meats raw. I went all out and used a filet for this recipe. It’s much more tender and has less fat marbled through. The only note I have on this recipe was that there needed to be some tweaks. I felt there was too many capers and not enough hairssa. Overall there was a great balance of sour, spice, and saltiness. A great end to this cookbook!

March 28, 2019