Sunday, September 19

Oreo Truffles!

I present to you...

Oreo Truffles.
Start with one box of Oreos.
One bar of cream cheese, softened.
Two tubs of Baker's Dipping Chocolate.
Grind up entire box of Oreos in food processor.
Reserve a few crumbs for on top.
Combine softened cream cheese with Oreo crumbs.
Form small, bite-sized balls, and cover with the chocolate.
Sprinkle Oreo crumbs on top.
Leave in the fridge until chocolate hardens, approx. 20-30 minutes.
Eat as many as you want too!

Sunday, September 12

Mushroom Risotto

So I'm not quite sure why but all of a sudden, today I decided I was going to make risotto. If you know me IRL, I watch a ridiculous amount of Food Network and don't really act upon it. Today though, it all changed! I present to you, Tyler Florence's Mushroom Risotto:


  • 8 cups chicken broth, low sodium
  • 3 tablespoons olive oil, divided
  • 1 onion, diced, divided
  • 2 garlic cloves, minced, divided
  • 1 pound fresh portobello and crimini mushrooms, sliced (I used baby bella and button mushrooms.)
  • 2 bay leaves
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 tablespoons butter
  • Salt and pepper
  • 1 tablespoon truffle oil (Omitted b/c Lowe's didn't have it, nor was I going to pay for what it probably would have cost.)
  • 1-ounce dried porcini mushrooms, wiped of grit (I used dried shiitake, again because that's what Lowe's had.)
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup fresh Parmesan cheese, grated
  • Fresh Italian parsley, for garnish


Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.

Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

Saturday, September 11


It's a great day to be a Gamecock! We beat UGA 17-6!
Sir Big Spur
My new boyfriend-Marcus Lattimore.  I will be ordering this jersey asap.

Thursday, September 2


Today kicks off the 2010 College Football season!

Again, South Carolina is the season opener tonight!

I wish I could be at Williams Brice Stadium with all my friends tonight!