Fatty Bear’s Delights

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I don’t wanna work… September 26, 2010

Filed under: Sweets — fattybear @ 7:05 pm

Baking is the best form of procrastination one can pursue. Why?? 1) You get to be creative and 2) The outcomes is a sweet heavenly reward. While I have neglected grocery shopping recently, being the fatty bear that I am, I always have baking supplies on hand 🙂 So I kicked my ginormous study binder aside and plugged in the kitchenaid!

Ordinarily, when I have bananas going to the other side I have the tendency to make banana bread, but what do you do when you only have 1 banana??? Not nearly enough to make the delicious banana bread, but never fear I gave a twist to an all time favorite cookie putting that banana to good use…Banana Chocolate Chip Cookies!! And the super plus, I like to tell myself they are more healthy because you use less egg by putting in the banana (we’ll ignore the fact there is still 2 sticks of butter in there 😛 ) So without further ado, kick aside whatever task you’ve been busting your butt working on and take a little break by baking up a batch of these. Enjoy!

Teagasaur’s Ba-Na-Na Chocolate Chip Cookies

MAKES ABOUT 5 dozen cookies


2 1/4 flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

2 sticks butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar

1 tsp vanilla

1 egg

1 banana

1 12oz bag mini chocolate chips

1 cup chopped walnuts


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a medium bowl combine flour, baking soda, salt, and cinnamon, set aside.
  3. In mixing bowl, mix butter, sugars, and vanilla. Mix until smooth.
  4. Add egg and banana, mix until combined.
  5. Slowly add flour mixture until fully incorporated
  6. Stir in mini chocolate chips and nuts.
  7. Place 1 inch scoops of dough about 2in apart on cookie sheet. Bake for 9-11 minutes. Cool on sheet for 2 minutes, move to wire rack.

Triple Whammy! September 15, 2010

Filed under: Sweets,Uncategorized — fattybear @ 8:21 pm

So this recipe came to me from biting into a york peppermint patty. Yes, food truly is that inspirational to me. Bite and BAM! lightening strikes. As you will see I actually decided to do a variation on the york peppermint patty lightening strike because I was having a more peanut buttery chocolate craving. Anyways for those of you who have always wanted a way to eat cookie, candy and brownie at once here is the opportunity! With the stores thinking it’s Halloween you can find those fantastic candy combo bags for a decent price! Enjoy!!

Because One Just Isn’t Enough Cup

Makes about 15 cups


1 box of brownie mix (oil, water, eggs)

15 oreo cookies or mini-chocolate chip cookies

miniature candy of choice (peanut butter cup and peppermint patty, rollo, heath, snickers, milky way…i think you get the idea)

1) Preheat oven to 350 degrees Fahrenheit.
2) Grease regular sized cupcake pan (if you get the mini cookies you might be able to fit them into the bite size brownie pan, if you want something a little smaller, meaning more little brownies to eat)

3) Make the brownie batter according to box directions. Place spoon full of brownie mix on bottom of cupcake pan, place cookie and then candy on top in.  Then pour brownie mix over cookie/candy. You don’t need to completely cover the candy fill to about 2/3 up the side of the candy.

4) Bake for 28-32 minutes. They are going to be really gooey if you try to prick them with toothpick so look for them pulling away from the sides of the pan, that’s a pretty good indicator they are done.

5) Have the patience to let them cool before you sink your teeth in. (This is the hardest part for me)


Sunday Sweet #5 February 21, 2010

Filed under: Beverage — fattybear @ 9:15 pm
Tags: ,

I know most people begin their weekend with a drink, but I have a tendency to like to end it with a drink. I think it’s the ultimate way to wind down and end the weekend on a soothing note.

So enjoy the last vestiges of the weekend and kick back with a little something sweet.



1 shot coconut rum

1/2 shot Rose’s Lime Juice

1/2 shot Triple Sec

1 cup cranberry juice

lime slices


If you want to be fancy you can put all the ingredients in a shaker with ice and give it a good mixing, Strain out into a glass. Garnish with lime.

Lazy person way. Pour all into a glass give a stir, toss in an ice cube or two and garnish with lime.

VOLIA! Tropically sweet. Enjoy!


Wonderful Wednesday! February 17, 2010

Filed under: Breakfast — fattybear @ 10:57 am
Tags: , ,

I know the middle of the week can be difficult for people, the previous weekend feels much too far away and the weekend to come seems like it might never arrive. So as a pick me up I give to you this week’s sweet! It can be like a 10 minute vacation, well at least that is how I feel when I eat this, and really anything else…

The idea for this recipe came from Starbucks. They have this really delicious dark cherry parfait, but you buy the parfait, you buy a beverage, and you are forking over 7 bucks for breakfast which is fine every once and awhile, but really not reasonable everyday. Especially if you are a miserly person like me who likes to find cheaper ways to eat her favorite foods 🙂

Sticking with my Do It Yourself theme I decided that this would be a good opportunity to make granola at home. It is super easy to do, and if you made the trail mix recipe I posted previously you pretty much have the ingredients on hand. I like having multiple uses for ingredients 🙂

So obviously my recipe is for cherry, but I find all fruits are delicious so have fun throw in peaches and raspberries, blueberries, strawberries, or chocolate covered raisins.

Fatty Bear’s Cherry Parfait

My camera battery died for the photo shoot....


1/3 cup sweet cheeries, chopped (I buy the frozen ones that way you have them any time of the year. Let them defrost for about 15 minutes and chop away)

1/3 cup yogurt, (greek yogurt is wonderfully delicious)

1/3 cup granola (The link goes to the original recipe I used but I cut it in half, my dried fruits of choice were pineapple and cherry.)


1 1/2 cups rolled oats

1/2 cup almonds

1/4 sunflower seeds

1/4 pumpkin seeds

1 teaspoon wheat germ

1 teaspoon cinnamon

pinch salt

1 tablespoon vegetable oil

1/4 cup pure maple syrup

1/2 cup dried fruit of choice


Heat oven to 325 degrees Fahrenheit. Line pan with parchment paper. Mix oatmeal, almonds, sunflower seeds, pumpkin seeds, wheat germ, cinnamon, and salt. In a measuring cup stir the syrup and oil together and pour over dried mixture. Bake in the oven for 30-45 minutes stirring occasionally so things don’t overbrown on one side. Let it cool completely. Toss in dried fruit. Store in air tight container/bag. Makes about 2 1/2 cups.


Layer in a glass or bowl, fruit, granola, yogurt, until you reach the top. Simple, but beautiful.

This makes a really pretty dessert, too. Or you can set it out at a brunch 🙂 Enjoy!


Savory Sunday! February 14, 2010

Filed under: Main Course — fattybear @ 9:15 pm
Tags: , ,

So since DC has been buried in snow I have not have the means to go grocery shopping meaning no new exciting recipes to post about soooo I took a vacation, but I am back!

I know that I typically reserve Sunday for something sweet, but this since I haven’t been to the grocery store I had no items to make this week’s sweet until this afternoon and it’s a breakfast treat again this week.  So check back later this week for the sweet 🙂

Now if I had to pick a favorite ethnic cuisine I would have to say Indian food, especially the vegetarian recipes, especially anything with potatoes. Indian food has the best spices and it just fills the air with a nice warm aroma. It’s 31 degrees F outside it felt like a balmy 80 in my apartment, which is perfect to keep me warm since my Valentine is not around to keep me warm tonight.

So I’ll stop blabbing now and give the recipe. It’s a modification of Emeril Lagasse’s recipe, I didn’t really like how he make it all mush so I kept my potatoes in chunks and crisped them up. I’ll give you another variation I’ve done on this as well in case you don’t like the thick texture of the spinach portion.

SAAG ALOO or ALOO PALAK ( I just call it Yummy)

Escape to India

1 large potato

1 medium onion, chopped

2 tsp garlic, minced

1 tsp ginger, grated

1 jalapeno, stem and seeds removed, chopped

1/2 lb spinach, chopped

1/2 tsp salt

1/4 turmeric

1/2 tsp garam masala

1/4 tsp ground cumin

1/4 tsp cayenne pepper

1/4 cup heavy cream

vegetable oil


1) Parboil potatoes for 10 minutes in water with salt and turmeric added. Drain potatoes and dice into 1/2 inch cubes

2) In 1 1/2 tablespoons oil cook onion, garlic, ginger and jalapeno pepper; cook until onions are soft. Add spinach in batches and wilt down. Once all spinach is wilted. Put in a food processor and puree* OR add potato chunks to spinach now. Add garam masala, cumin, and cayenne pepper. Cook until crisp. Stir in heavy cream and serve.

*3) Saute potatoes in skillet where spinach mixture was cooked. Add all the seasonings (garam masala, cumin, and cayenne pepper) now. Add a bit of oil to help the potatoes crisp up. When potatoes are crisp add puree spinach mixture and heavy cream. Give it a good stir.

If you go to the link to the Emeril recipe there is a tasty spicy chickpea recipe. I didn’t make any changes to it so just eat it as is! Also, get some naan to get with this. It tastes great wrapped up in a warm piece of garlic naan. You can find pre-made naan at the grocery store I always get mine from Whole Foods.


Pass the Butter Mint Please…. February 6, 2010

Filed under: Uncategorized — fattybear @ 7:05 pm

Fact: I love garlic.

So when I see a recipe that calls for garlic I automatically decide I must make it immediately and well usually think the amount of garlic called for is never enough so I double it. The sauce for both the recipes below comes from the back of a San Giorgio pasta box. I find that some of my favorite recipes come from the back of a box.

Anyways the recipes below are definitely not good for say date meals because it does not help for setting the mood later… even if you try to argue you both ate garlic so it shouldn’t matter. But that aside garlic is amazing. So get over the fact that these dishes will give you bad breath (perhaps one day a toothpaste will be invented to help with this problem) and just dig in and enjoy the sweet garlicky heavenliness of these dishes.

Pasta Florentine


1 box pasta

1 box frozen chopped spinach

1 tomato, chopped

garlic sauce, recipe at the end

The instructions for this are pretty lame…

Cook pasta according to box. Cook spinach according to box. When cooking is complete. Toss pasta, spinach, chopped tomato and sauce together. Or if you are going to plate individually you can do as I did in the photo. Toss pasta and sauce, serve on plate, layer with spinach and sprinkle with chopped tomato. The recipe as written will serve 6-8 people.

This recipe is fantastically easy, but looks elegant and taste delicious!

Garlic Shrimp Pasta


1 box of pasta

1 lb medium shrimp, deveined and peeled

garlic sauce

Make sure you have your shrimp ready first you can leave the tails on or take them off. In the water you are preparing to boil for the pasta once it has reached a boil cook the shrimp first. Shrimp are done when they turn pretty pink and their tails curl so they are “C” shaped.  Take them out of the water with a slotted spoon and set aside. You can also cook them in a skillet with some oil and garlic as well. I was going for simplicity. Once the shrimp are prepared cook the pasta.

Toss cooked pasta in garlic sauce, reserve some of the sauce to pour over the shrimp you will place on top of the dish. Or you can just toss it all together especially if you took the tails off already.

To add a bit of green to this dish I served it with a side of roasted asparagus and almonds. Toss the asparagus with a bit of olive oil. Bake in the oven at 400 degrees Fahrenheit for 10 minutes. Toss a handful of almonds on top. Bake for 5 minutes more. Delicious!

The glue that brings these recipes together



2 tablespoon butter

4 tablespoons garlic

2 table spoon

3/4 cup milk

3/4 cup broth of choice ( I usually use vegetable, the original recipe calls for chicken, i have done just regular water and seasoned up a bit more with oregano, basil, parsley, and crushed red pepper)

1/4 cup fresh parsley

1/3 cup parmesan cheese

salt and pepper to taste.

On medium high heat melt the butter. Add the garlic and cook about 30 seconds until fragrant. Then stir in the flour, it should be smooth except for the garlic chunks. Add the milk and broth, bring to a boil. Stir occasionally. It will become a bit thicker in texture. Add the parmesan cheese to really thicken it up. Lastly stir in the parsley. Now I know I said I add the seasonings when I do the water instead of broth, but really, I do it no matter what. I like flavor and to skip on adding extra salt I just add other herbs.



Sunday Sweet #4 January 31, 2010

Filed under: Breakfast — fattybear @ 5:02 pm
Tags: , , ,

If your Valentine’s day sweetheart is a pancake addict like me this recipe is certain to have them swooning at the breakfast table or in bed (breakfast in bed, oh so cozy, makes you wish all activities could be brought to bed). These pancakes are super rich and decadant so make sure you serve up a big glass of milk to go with them.

The recipe for these pancakes came to me in my sleep. Some people solve math problems in their sleep, I solve problems of wanting more delicious food to eat.  And I’m not alone in this whole solving problems in my sleep, no matter how bizarre it sounds, check out this article. I also find the shower to be a good place of inspiration, but I may be alone on this one 😉 Anyways, prior to going to sleep my foody consultant and muse Sir Awesome, also an amazing cook/baker, mentioned his triple chocolate orange cookies to me and furthermore there was discussion of pancakes. So it is no wonder that when I woke up this morning I instantly had a recipe in my head for Triple Chocolate Orange Pecan Pancakes. I figure if you can’t have the cookie instantly why not make it a pancake! So without further ado I give to you…


Nothing says "I love you" like a pancake


1 cup pancake mix

1/2 cup vanilla soymilk or regular milk

1 egg

2 teaspoons orange zest

1 teaspoon orange extract

1/4 cup chopped pecans

1/4 cup milk chocolate chips

1/4 cup semi-sweet chocolate chips

1/4 cup white chocolate chips


Whisk together pancake mix, egg, milk, orange extract, and orange zest. Stir in chocolate chips and pecans.

Butter your griddle. I’m not going to tell you how large to make your pancakes, but if you make them about 1/3 cup size you will get 6 from this mix. To cook your pancakes cook it until the edges look firm and there are little bubbles starting to form in the center. Flip and finish cooking the other side.

To serve, I recommend butter and powdered sugar OR you can look back at the ricotta pancakes recipe and make that delicious honey syrup. To enhance the orangeiness add some orange zest to that as well. Don’t let that orange you use go to waste; peel it and use it as a side of fruit with your pancakes 🙂 Enjoy!