I wanted to share some other fun things I have done while I was MIA. Another place I tried when in Houston was this place called Bombay Pizza. Ironically the hubby heard about this place while we lived in Houston but we were under the impression it was in the underground tunnels which are open Monday thru Friday from 9am-5pm. But we were wrong apparently :/ Being absurdly Sri Lankan, I love all things with curry, tandori, tikka, paneer, etc. :) Hahaha...what type of Sri Lankan, generally brown person, would I be if I did not?!? Well I told my cousin about this place when they moved here. And apparently they were interested enough to have gone...several times!
So when I went down to Houston, they took me there. I was sad because the hubby had wanted to go but he was not down visiting me that night. BUT no worries, I brought him my half of what I got...that way we could share in the experience! I know...corny...bu I love him so much! I ordered a pizza (they have rolls, pasta, etc.). For my toppings I chose tandoori chicken, tandoori panner (it's a cheese), and bombay sauce (a spicy curry type sauce) with mushrooms. I could have easily eaten an 8 inch pizza all by myself. Bombay Pizza was featured on Food Network's Best Thing I Ever Ate, how cool, right?!? And I know why...it was DELICIOUS! And it inspired me. I see me making an Indian pizza in the near future. I love cool twists and creation of fusion foods! First Fat Bao and now this!
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| The lighting was awful, so I'm sorry for the picture. |
This was one of my more favorite recipes that I made. It had all the things that I love: Oreo, Chocolate and Mint! The hubby doesn't like mint, especially mint + chocolate (not sure if I've already told you guys). I think its weird...and I may have called him a weirdo. Okay, I love him, but I can still call him weirdo, right? Well the cookie was a soft chocolate pudding cookie, with a perfect mint Oreo crunch and then melted chunks of Andes in it. It's like the ultimate mint chocolate treat!
Preheat Oven to 350F Degrees
2 c. of flour
1/3 c. cocoa powder (Hershey's Special Dark)
3.4-3.9 oz. chocolate pudding mix (dry)
2 tsp. baking soda
1 1/2 stick of butter, softened
3/4 c. packed brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla
12-15 mint Oreos, quartered
4.67 oz package of Andes, chopped (or Andes baking chips)
In a medium bowl, whisk together flour, cocoa powder, chocolate pudding mix and baking soda. Set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream together butter and sugars until fluffy, approximately 5-8 minutes. Next, mix in eggs, one at a time, followed by the vanilla. Then, add dry ingredients to wet ingredients, slowly mixing until just incorporated. Remove from stand mixer and gently fold in Oreos and Andes.
Line baking sheet with a baking mat, aluminum foil, parchment paper, or wax paper. Using a cookie scoop (or large spoon)- scoop out 1 1/12 inch cookie dough balls onto sheet (roll between between palms of your hands for a nice round shape). Space the cookies 2 inches apart on the lined baking sheet. Press down on each cookie to flatten, these cookies do not spread at all- so make sure to press down. Bake 8-10 minutes and let cool before serving (but not too much, melted Andes chocolate is delicious ;).
Enjoy,
Chika
CHOCOLATE OREO MINT CRUNCH COOKIES
Inspired by Baker Girl
INGREDIENTS
Preheat Oven to 350F Degrees
2 c. of flour
1/3 c. cocoa powder (Hershey's Special Dark)
3.4-3.9 oz. chocolate pudding mix (dry)
2 tsp. baking soda
1 1/2 stick of butter, softened
3/4 c. packed brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla
12-15 mint Oreos, quartered
4.67 oz package of Andes, chopped (or Andes baking chips)
DIRECTIONS
In a medium bowl, whisk together flour, cocoa powder, chocolate pudding mix and baking soda. Set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream together butter and sugars until fluffy, approximately 5-8 minutes. Next, mix in eggs, one at a time, followed by the vanilla. Then, add dry ingredients to wet ingredients, slowly mixing until just incorporated. Remove from stand mixer and gently fold in Oreos and Andes.
Line baking sheet with a baking mat, aluminum foil, parchment paper, or wax paper. Using a cookie scoop (or large spoon)- scoop out 1 1/12 inch cookie dough balls onto sheet (roll between between palms of your hands for a nice round shape). Space the cookies 2 inches apart on the lined baking sheet. Press down on each cookie to flatten, these cookies do not spread at all- so make sure to press down. Bake 8-10 minutes and let cool before serving (but not too much, melted Andes chocolate is delicious ;).
Enjoy,
Chika
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