This is another one of my let’s-clean-out-my-fridge-before-I-move-out recipes, and conveniently happened to fall in time to celebrate a friend’s birthday. :D Recipe adapted from here! I made this about 1.5 months ago, but it feels like it’s been several decades. Funny what a life of studying and
nothing (no need to get dramatic here, Farrah!) little else will do to you! :O
Apple Butter Yogurt Cheesecake
-1 package light cream cheese at room temperature (you need it at room temp to have the right consistency!)
-2 tbsp unsweetened vanilla almond milk
-1 tsp vanilla extract
-2/3 cup 0% Fage Greek yogurt
1/4 cup apple butter
-12 vanilla wafer cookies
-crumbled coconut bars
1) Put cream cheese, milk and vanilla in a blender and blend/beat until very smooth. Add yogurt and apple butter and blend/beat until smooth.
2) Put vanilla cookies into a food processor/high power blender and process until they’re fine crumbs. (If you have a lot of anger in you/no food processor, you can stuff em’ in a ziplock bag and beat them with a rolling pin.)
3) Pour cookie crumbs onto 8″ pan and spread evenly over the bottom.
4) Top the cookie crumbs with even portions of the cheesecake filling and smooth it over with the back of a spoon.
5) Sprinkle crumbled coconut bars over the top and let chill in the refrigerator for at least 2 hours. (I kinda wanted to stick it in the freezer for an hour to see how it’d turn out, but there was no space. If anyone tries that, please let me know how it goes!)
And lately, because no post is complete without some kind of randomness. Here’s one of my daily pop quizzes from my friend! She usually writes them on my whiteboard, but was out of town to take her exam, so she emailed it to me instead, telling me to be sure to answer it before 10:30 a.m. As it turned out, we weren’t allowed in the building because the fire alarm went off (thanks, we really needed that ;_; ), and I am slightly ashamed to admit that I was so intent on getting back into the catacombs to study that I completely tuned out and didn’t even realize the fire alarm was going off. -1 for survival skills. :[
- Carpal tunnel syndrome, effed up median nerve, Phalen’s & Tinnel’s (or nerve conduction study)! If it’s not treated, more pain/numbness/tingling down lateral side of forearm/hand, atrophy of the thenar eminence, possibly double crush if shit really goes down.
- Large intestine stuffs, small intestine(?), and I’m sure I’m forgetting one of the sexy-time parts but I haven’t gone over the levels since the OPP final. :x will look at it today! Dry and ropy would be chronic, but if there’s edema and erythema at L2, I’d go with acute and more large intestine-y or prostate-y stuffs.
- Pons houses CN 5, 6, 7 and 8, so you’d have effed up sensation to the face, facial expressions, loss of taste to anterior 2/3 of tongue, maybe some vertigo and hearing issues.
I WOULD STILL STUDY BECAUSE ‘TIS MERELY A FLESH WOUND; I must fight on!
The internet is being shitty, so I’m waiting for the meme to load still.
Have a safe trip, an awesomely relaxing day, and you shall kick all the butts tomorrow!!! <3!
It was my birthday last week, which is slightly bittersweet because it means that I now officially have to pay for my own health insurance (nooooo!!!). Parting is such sweet sorrow. :[! However, I have pretty much the coolest friends ever, so…three birthday celebrations later, I am finally actually writing about it. :O
On the actual day of, we had plans to go to the Chinese buffet in town because it was right after Easter and my friend was craving General Tso’s chicken (she gave up meat for Lent). Monika and Hira were about two steps from getting me a gift card to Kroger for my birthday (yes, such is my love for food and grocery-shopping), but decided instead to get me a curling iron for my “future cosmetic endeavors.” (They reasoned that I was much more likely to buy myself food vs. a curling iron, and they are indeed correct.) Mayhaps I can finally start learning how to do all of these hairstyles! <3 It’d be a great improvement from my current state (…I rarely comb my hair).
On Friday, the gang (our band) and I were going to head to Stardust Cafe, a farm to table restaurant that’s probably one of my favorite eateries here…but we neglected to remember that it was Friday and that reservations might have been a good idea. (Oops.) We tried Food & Friends, but the wait was equally as long and we were all hungry, so I suggested we go to When Pigs Fly, which was not downtown and thus, less likely to not have a wait. It’s another one of my favorite restaurants in town because the owners are super friendly and welcoming, and they have awesome portions. And pulled chicken. PULLED CHICKEN. <3 (Every other place on earth seems to serve just pulled pork, which I cannot consume, hence my enthusiasm.) When they heard that we were out to celebrate my birthday, they asked if I wanted them to sing for me, while including as an aside that I probably would not want to hear it because they couldn’t sing very well.
: How ’bout this? Why don’t we give you free ice cream instead? That’ll be better for your ears anyway.
F: Deal! :O!
(They have homemade ice cream that I’ve been meaning to try.) It was hard to decide on a flavor. I sampled the black raspberry, blueberry pomegranate, orange cream and strawberry cheesecake and they were all equally amazing. *-* After dinner, we went back to our respective study hovels and I eventually returned to what I refer to as my crazy kids (aka the 80-ish cats at the shelter). I completely embrace the term, “crazy cat lady.” I’m fast headed in that direction and very much love it here. :]
The next morning, I got in some studying before running off to church. (I’m the pianist about 50% of the time.)
I disappeared back into the catacombs to stuff in 5 lectures so that I could actually enjoy myself later on. My pastor invited a bunch of people over to his place to have a birthday party for me. :O!
Jennifer made me an amazingly delicious chocolate cake with shredded coconut and pecans. We ate it with sliced bananas. <3
I hadn’t played Settlers since grad school. We used to gather every weekend at someone’s house and play until we hated each other (for serious, this game gets pretty personal and breaks up friendships like no other–except Munchkin, which may well be the ultimate game of backstabbery). In spring semester, it got to the point where we actually brought the game to school to play during our study breaks.
I managed to win, but just barely! If Jennifer had not traded a card with me, she would’ve won right after my turn.
I made it healthier! I’m probably going to make a vegan version next week for reasons I will get to shortly.
My friend Kosina’s birthday always seems to fall on a test day. (Last year, we had a final and this year, we had a quiz.) We felt that this was no reason to not surprise her with something for her birthday, and she really likes the practically sugar-less cakes I make, so I dragged my rice cooker to school and baked her one in the catacombs while I studied. The neighboring study rooms (luckily, we’re all friends) were all super sad because this smelled amazing, and I couldn’t offer any of it to them. (That’s why I’m probably making another one next week. It’s vegan though because my other friend never gets to try em’. :O )
I ran it over to her place at around 10:30 because Andrea (who lives above her) said she was going to be sleeping soon. Sadly, we scared the crud out of her because everyone else decided to pound on the door (I had no part in this because I was holding the cake). She wouldn’t come open it, so we went in. (Swathi thought it was locked when she tried to open it the first time around.)
Rice Cooker Muffin Cake (v2.0!)
-1 cup whole wheat flour
-1 cup rolled oats
~2 1/2 tsp baking powder
~1/4 tsp salt
-2 tsp hemp seeds
-2 tsp chia seeds
-1 sprinkle light brown sugar
-1 cup vanilla soy milk
-1/4 cup EVOO
~1 1/2 tsp vanilla extract
~1 1/2 tsp cinnamon
-handful dried cranberries
-handful of raisins
-1 banana, mashed
1) Combine all dry ingredients in the rice cooker.
2) Add all wet ingredients and mix until combined.
3) Put rice cooker setting onto the “cake” function and bake for 65 minutes.
My friend texted me late Saturday night to ask if I could come out to a going-away picnic that we were throwing for one of our friends, since she’s going back to DC soon (she’s a second year, so she’s taking her boards back there). Since I’m not exactly one to miss out on fooding awesomeness and the like, I of course answered, “Sure!”
Well, it was a lie.
The “going away party” was actually for my birthday. :O It’s a reallyyy good thing that I didn’t end up texting the girl in question about it, because she wasn’t there. :x
I sent a picture of me with all of the food above to my brother, and my mom happened to see it, so she sent me a text to tell me that I looked like I’d gotten fatter, so I should stop eating so much. Thanks, mom! I feel the love. :O
It was our friend’s birthday and we managed to glean the fact that she loved carrot cake (especially with cream cheese frosting), so we gathered around in the middle of a blizzard to make this for her on the last day of spring break (amidst games of Big 2 and shoveling lots of food at me; my taste buds were very happy).
For the record, grating baby carrots by hand with a tiny grater sucks. ;_; The food kept me going though, haha. The recipe was adapted from allrecipes.
Carrot Cake with Cream Cheese Frosting
-1/2 cup + 2 tbsp vegetable oil
-1 cup all-purpose flour
-1 cup white sugar
-1 tsp baking soda
-1 tsp baking powder
-1/4 tsp salt
-1 tsp ground cinnamon
-1 1/2 cups carrots, grated
-1/2 cup walnuts, chopped
(Cream Cheese Frosting)
-4 oz. cream cheese, softened
-2 cups confectioners’ sugar
-1/2 tsp vanilla extract
-1/2 cup walnuts, chopped
1) Preheat oven to 350 degrees.
2) In a large bowl, beat together eggs, oil, white sugar + vanilla extract. Mix in flour, baking soda, baking powder, salt + cinnamon. Stir in carrots. Fold in walnuts. Pour into pan.
3) Bake in oven for 40-50 minutes, or until it passes the toothpick test. Let cool.
4) (Frosting) In a medium bowl, combine butter, cream cheese, confectioners’ sugar + vanilla extract. Beat until mixture is smooth + creamy. Stir in chopped walnuts and frost the cooled cake.