Explore CSTAT: Razzoo’s Cajun Cafe

Razzoo’s Cajun Cafe was started in the Dallas/Fort Worth area in 1991, and has since expanded all over Texas, including to College Station! I don’t recall it seeing it before leaving for Austin last fall (or maybe it was already there…), so this summer was the first time that my parents and I went together (they’d gone a few times earlier this year).

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WTF: Where’s the Food (Semesters 3 & 4)

It’s been a whole school year since I last posted, which means it’s been a whole year since I’ve had to publicly admit to eating out wayyy too many times than my credit card should have allowed… Anyways, here’s WTF: Where’s the Food for semesters 3 & 4 (otherwise known as WTF: Why’d you spend so much money on food, Annie??)

The Pizza Press

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Sweet Tooth: Cookies ‘N Cream Ice Cream Bread

Alright, so my obsession with Tasty videos continue. This one, though, seemed simple enough to make in my free time, and only required two ingredients! (Though I did add some additional goodies to create my own twist.)

I never thought ice cream and bread would ever go together in a same sentence, much less be a part of the same food item, but it turned out to be some really delicious, not-too-sweet soft bread with a hint of cookies.

To make the bread:
* 1 pint (2 cups) melted ice cream (any ice-cream flavor will do, but do note that low-fat doesn't taste as good!) 
* 1¼ cup self-rising flour

I added (for fun, and for more yumminess):
* 2 tbsp cookie butter
* 12 dark chocolate Hershey Kisses

1. Preheat your oven to 350˚F.
2. Combine melted ice cream and self rising flour. Mix well, and add additional ingredients to the batter.
3. Grease a loaf pan and spread evenly (I used a round cake pan, so I had to thin out my batter, which then meant I had to lower the baking time to 23 minutes.)
6. Bake for 35-40 minutes if you’re using the regular loaf pan.
7. Allow to cool fully before cutting.

Recipe adapted from Tasty.

Simple&Delicious: Inari Sushi

The food section has been brought to life again! Since I’m home these couple of days, my mom and I have been trying our knowledge in the kitchen, so yesterday, we made some inari sushi. 🙂

Inarizushi (inari sushi) is a kind of sushi ball where the sushi rice is stuffed into Aburaage tofu pockets (which you can get for pretty cheap right here). They’re super easy to make, and even easier to eat, so I’d definitely say they’re the perfect finger food! This recipe below, adapted from Japanese Cooking 101, can make you eight pieces of sushi.



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Sweet Tooth: Chocolate Bourbon Pecan Pie Cupcakes

What do you do when you realize you have nothing to do for the summer (except for college apps, LOL)? You make these bourbon pecan pie cupcakes!

1 cup bourbon
1 cup canola oil
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
1 cups sugar
3/4 tsp salt
1.5 tsp baking soda
2 eggs
2/3 cup greek yogurt
1/2 stick of butter
2/3 cup heavy cream
1 cup + 2 tbsp of  brown sugar
3 cups powdered sugar
1 tbsp + 1 tsp vanilla extract
2 tbsp bourbon
1/4 tsp cinnamon
1 1/2 cup chopped raw pecans
(photo from cruisefashion.com)

(photo from cruisefashion.com)

1. Preheat oven to 350 F as you line 2 standard cupcake pans with 18 liners.
2. Whisk together the bourbon, canola oil and cocoa powder until smooth and creamy. In a separate bowl, beat the eggs and greek yogurt with an electric mixer. Slowly add bourbon and cocoa mixture. When mixture is smooth, add the sugar.
3. Slowly add flour, salt and baking soda while mixing on low speed.
4. Fill baking cups three-fourths full. Bake for about 18-22 minutes and let cool before frosting.
5. To make the frosting, preheat oven to 350 F and line a baking sheet with foil.
6. Melt together butter, cream and brown sugar. Boil for one minute and then remove from the heat. Pour into a bowl and place in the freezer for roughly 20 minutes.
7. Whisk together the bourbon, 1 tbsp vanilla, 2 tbsp brown sugar and cinnamon. Add pecans until mixture is even. Toast pecans in oven for ~ 10 minutes.
8. Mix everything together evenly and freeze again. When frosting is stiff, you can now frost your cupcakes. Enjoy!

Recipe adapted from Half Baked Harvest.

Sweet Tooth: Churro Cupcakes

Let’s not just limit ourselves to mugs! Here’s to the newest installment of our Food series, where sweet tooth meets sweet life. First up, churro cupcakes!

  • 1 box of golden vanilla cake mix and all its accompanying ingredients (egg, water, butter, etc.)
    1 small box of sugar-free vanilla pudding mix
    1 tbsp cinnamon
    ¾ cup butter
    1 tbsp vanilla extract
    1.5 tsp cinnamon
    2 tbsp milk
    3 cups of powdered sugar
    Small, chopped up pieces of churros
    Cinnamon sugar
(from thedomesticrebel.com)

(from thedomesticrebel.com)

  1. Preheat oven to 350 degrees, and line two muffin tins with about 16 paper liners.
  2. In a large bowl, prepare the cake mix according to instructions on back. Stir the pudding mix and cinnamon into the batter. Pour batter into muffin tins and bake for 15 minutes (check to make sure cupcakes are moist and edible). Let cool.
  3. Using a hand mixer, beat tthe butter, vanilla and cinnamon until creamy while gradually adding the powdered sugar in. If necessary, use the milk to thin out the frosting.
  4. Frost the cooled cupcakes and add a freshly baked churro piece. For special effects, sprinkle cinammon sugar. Enjoy!

Recipe adapted from The Domestic Rebel.

Simple&Delicious: Hershey’s Kisses Pie

Two ingredients get you about 15 cute and sweet pies to take to any gathering.

1 thawed pie crust
14 Hershey Kisses (any kind works)
1 egg white whisked with a tad bit of water
Granulated sugar

kiss pies1.  Preheat oven to 350F.  Roll out pie dough (sprinkle with some flour first!)
2. Place 10 kisses around the edges of pie dough, about 2.5 inches apart. Take a knife and cut a 2.5 inch circle around each kiss.
3. Fold half of pie dough around top of dough and pinch edge around top of kiss.  Fold up both sides of remaining dough up to the tip of the kiss pinching edge and press edges together to form the “criss-cross.”
4. Continue with each kiss, and then brush all pies with an egg white/granulated sugar wash. At 350 degrees, bake for 20-28 minutes.
5. Remove and cool for a few minutes before serving. Enjoy!

Recipe adapted from Picky-Palate.

Mugs: Chocolate Cake

We’ve tried quite a few mug cakes with chocolate, but never the original..so here you go, for you and a friend to share a nice, classic chocolate mug.

1 egg
1/4 cup granulated sugar
Pinch of salt
2 tbsp cocoa powder
2 tbsp butter
1 tbsp vegetable oil
1/8 tsp vanilla extract
1 tbsp coconut shreds
1 tbsp mini chocolate chips
3 tbsp milk
1/4 cup all-purpose flour
1/4 tsp baking powder

(Photo from gracessweetlife.com)

1. Whisk egg, sugar, salt, cocoa powder, butter, vegetable oil and vanilla extract into a bowl the mixture is smooth, and then add coconut, chocolate chips and milk.
2. Place flour into a small bowl and stir baking powder into flour. Pour flour mixture over batter and whisk.
3. Divide batter evenly between 2 coffee cups, and microwave each cup for 1 to 2 minutes.
4. Top with some fresh fruit. Share and enjoy with your roomie! 🙂

Recipe adapted from stltoday.

Simple&Delicious: Tomato & Cucumber Couscous Salad

Couscous…simple, delicious and healthy! Great way to kick start the healthy summer lifestyle, so step up that salad game! (even though it’s mid June already…but hey, better late than never.)

  • 1.5 cups of sliced cherry tomatoes
    1 diced cucumber
    squeezed lemon juice (from 1/2 a lemon)
    1.5 tsp salt
    1/4 cup fresh mint
    1/4 cup fresh parsley
    3/4 cup dry couscous
    1 cup water
    1 large strip of lemon zest
    1.5 tbsp extra virgin olive oil
    pinch of cayenne
    1 chopped scallion

(Photo from thetolerantvegan.com)

  1. Toss together the cherry tomatoes, cucumber, lemon juice and 1 teaspoon of salt, and set aside while you separate the mint and parsley leaves from the stem. 
  2. Peel one large strip of lemon zest from the lemon that you used for juice, and pour the dry couscous in another bowl.
  3. In a small pot, bring the water, mint and parsley stems, lemon zest, olive oil, 1/2 teaspoon of salt and the cayenne to a boil.
  4. When the water begins to boil, remove and pour over the couscous.
  5. Cover the couscous and let sit for 5 minutes. Afterwards, remove the stems and lemon zest.
  6. Stir the couscous with a fork and add the mint and parsley leaves and the chopped scallion.
  7. Stir in the tomato mixture and enjoy!

Recipe adapted from The Tolerant Vegan.