Sunday, January 18, 2015

Crockpot Mulled Wine

Okay, so technically, the holiday season is over, and all things spiced and fragrant are considered passe. However, it is freezing here in Chicago, which means to me that warm drink season is still in full swing.

I love to make crockpot mulled wine for dinner parties because you can just throw all the ingredients into the slow cooker and forget about it while you are busy preparing everything else. The longer you cook it, the better it gets, so it is basically a foolproof recipe!

This mulled wine is also a very economical way to entertain for a crowd because you can use the cheapest wine you can find, and it will still taste amazing. I used some Three Buck Chuck from Trader Joe's. Just make sure you have a dry red wine, and you're set!

The wine was so popular that I didn't even get a chance to take a picture of it, so you'll have to trust me when I say that it looks very impressive and welcoming!

Crockpot Mulled Wine

Science & Cupcakes Original

Makes approximately 20 servings

3 750 mL bottles of dry red wine (I used Charles Shaw's finest Cabernet Sauvignon)
1 large navel orange, cut into quarters
16-18 whole cloves
4 pieces star anise
6 cinnamon sticks (about 3 or 4 inches long)
1/2 cup brandy
1/4 cup honey
1/4 cup brown sugar, packed
1/4 cup orange juice

Using a knife, make small holes in the peel of the orange. Stick the cloves into the holes. This technique makes it easier to keep track of all of the cloves so that you don't have to fish them out of the wine later.

Add all ingredients to a large crockpot. Cover and cook on high for 4 hours or until ready to serve, stirring occasionally until the honey and brown sugar are dissolved. Drink and be merry.

Tip: If you have cheesecloth, you can also make a little sachet with all of the spices in it. I didn't have this, but it still worked out fine!

Sunday, January 4, 2015

I'm back!

Hello, friends!

It has been entirely too long since I've posted. This past quarter has been CRAZY. Between TAing, lab work, writing papers, etc., I've barely had any time for myself. However, the best thing to happen over the past few months was this:

(Photo credit: Adrienne Matz Photography)

Andy and I are married! We couldn't have asked for a better day. Everything went smoothly, and everyone seemed to have a great time, as is summed up in this picture.

(Photo credit: Adrienne Matz Photography)

I promise that I have lots of recipes coming up in future posts in addition to more grad school wisdom as I get closer to thesis super funtime (!) in the next months. Ahhh! Thanks for sticking with me during my lengthy absence, faithful S&C readers! Love you all. 

Tuesday, August 26, 2014

Bridal Shower!

I'm a little late on this one, but I would be remiss if I didn't mention the AMAZING bridal shower that my bridesmaids and family hosted for me on the 16th of August. I went into the shower not knowing anything about the day, but I think that made it all the more awesome because everything was a surprise. 

The best surprise was the cookbook that all the attendees compiled for me with family recipes and the special stories behind them. I can't wait to make all the recipes and share in the memories of the recipes. :)

All photos are courtesy of Dad, who is officially a shutterbug ever since he got his new camera.

Wearing my snazzy bow hat that Jess made for me.

Carmeline's handmade favors.

The bridal party!


Andy joined the party after the ladies had all the fun.

Andy's mom made cookies (including the lovely Lola cookie in the middle)!

I <3 sunflower decorations.

It was a wonderful day, and I felt so loved. I can't believe it's only 46 days until the wedding!!

Monday, August 11, 2014

I'm back! (and lavender simple syrup)

Friends, friends, friends. I am back from the depths of conferences and wedding planning to bring you a recipe that is entirely summer: simple and fresh. Things have been super crazy here at S&C, as I've gone to two conferences, spent a weekend back in PA, gone on a mini-vacation to Portland and run two 10Ks and an 8K. Phew! This weekend was very low-key, and I'm grateful for the chance to take it easy!

One of my favorite parts of summer is growing herbs on our back porch. Andy and I are really lucky that we are able to have a little bit of our own outdoor space in the middle of a city. We can eat outside at our patio table and enjoy our garden and a nice breeze.

This year, we are growing cherry tomatoes (bruschetta!), basil (pesto!), peppermint (flavored water!), Thai basil (stir frys!), rosemary (everything!), lemon thyme (cake!), and lavender (?!). Lavender is totally new to me, but I figured it would be a fun challenge to use it in my cooking. So far, I have made lemon-lavender tea cakes that were devoured by my labmates as well as lavender simple syrup, which I am going to share with you.

Why was I not aware that simple syrups are so...simple? And that you can flavor them with WHATEVER you want! We have a SodaStream, and I can't wait to make my own lavender soda. And lavender lemonade. And lavender everything.

Lavender Simple Syrup

Science & Cupcakes Original

Makes 1.5 cups


1 cup granulated sugar
1 cup water
1.5 tablespoon fresh lavender flowers/buds (you could also use dried lavender if you don't have fresh)


Combine water, sugar, and lavender in a small saucepan. Bring mixture to a boil. Lower heat and let simmer for 5 minutes. Remove from heat, and let cool slightly. Using a fine strainer, remove the lavender leaves from the syrup. Let syrup cool completely, and store in an airtight vessel.

Tuesday, May 6, 2014

Less Than 1 Week to My 10K Race!

I don't think I have talked about this at all on my blog, but over the past few months, I've been following a 10K training plan. I have run two official 5Ks in my life, and I wanted to up my game to a challenging but doable new level. When I started my training for the 10K, I had no expectations and didn't even sign up for a race. I have never run more than 3.5 miles at a time in my entire life. I didn't know how my body was going to respond to the increased mileage, so I didn't want to set an unreasonable goal until I knew a bit more about my capabilities. I didn't really start running at all until graduate school when I really decided to take control of my fitness and wanted something where I could easily measure my progress and set goals. Running fit the bill.

At first, I hated running. It was painful, and I couldn't even run for more than a few minutes without getting winded. I completed the Couch to 5K program to run my first 5K in summer of 2011. I followed the program again during summer 2013 to run my second 5K. At this point, I didn't feel like I wanted to die after the race and was even starting to enjoy running. Thus, I challenged myself to a 10K. I need structure, so having a plan to follow was key. I found one that matched my abilities and went to town.

Our Graduate Student Association at Northwestern does a 5K/10K every year, and the timing fortuitously lined up with my training schedule. The race is this Saturday (eep!). I'm feeling mostly ready. A bunch of MatScis are signed up for the race, so I'll be in good company. I even convinced my friend Ricardo to do the 5K, which will be his first race. Also, Andy will be running with me, so I'll have someone to cheer me on/make me keep running. :)

The plan I'm following started with a 1.5 mile run. The plan is nominally 8 weeks, but I have been following it more casually, so it has taken me a little bit longer. I completed a 5 mile run last week and felt awesome afterward. I even took a gym selfie to mark the occasion.

I probably looked like a weirdo in the gym, but whatev.

This week is my tapering week, so I'm only doing a 3 mile and a 2 mile run in addition to IM soccer and some stationary bike cross training. I'm really excited for the race on Saturday. I think it's safe to say that I (gasp) even enjoy running now. It clears my head and gives me some time all to myself without distraction. When the weather is nice, running is a great way to see new parts of Chicago. I think that it's true what they say about runner's high. After pushing through one race and vowing never to do it again, you just go right back and sign up for your next race. :)

Tuesday, April 29, 2014

Coffee Hour: Department Domination Edition

If you've read my blog at all, you know that I go all out for my department's coffee hour when it is my group's turn to host. There is sort of an unofficial ranking of the best coffee hours in the department. The Barnett Group/Bedzyk/Chung coffee hour is usually somewhere near the top. However, it is generally accepted that Mason/Faber is one of the best. 

However, the Mason/Faber contingent is disbanding.

Professors are moving and retiring, and the Mason/Faber coffee hour will be no more. That leaves room for a new reigning coffee hour champion.

Enter: Barnett

The normal recipe: hummingbird cupcakes pre-cream cheese frosting

My labmate Ann and I decided that we were going to pour all of our confectionery efforts into totally bringing it this past coffee hour. I had a normal recipe in mind (these delicious and somewhat healthy hummingbird cupcakes). However, I also wanted to find the most insane recipe I could find to put our coffee hour over-the-top.

I present to you: Man-Whore Bars.

These bars are so intense that they put their predecessor of Slutty Brownies to shame. They look fairly innocuous when you look at them from the top view. But then you look at them from the side...

Holy moly.

I had to take a picture of the cross-section of these beauties because it is just so insane. And then you cut into them....

Edible geology!

I was actually laughing hysterically as I cut these bars because I had to put my entire weight on top of the knife to get it to cut through.

We said we were going to bring it this coffee hour, and ooohhhh, boy did we bring it.

Man-Whore Bars

From Baker's Royale


1 16oz. package of ready made cookie dough, or one batch of homemade (I made the cookie recipe on the back of the Nestle morsels bag, which is the best, duh)
1 batch of chocolate ganache (recipe below)
16 regular size Reese's Peanut Butter Cups
16 Oreos
10 oz bag marshmallows (mini ones work best)
5 cups Rice Krispies cereal
3 tablespoons butter


  1. Create a foil sling by lining a 9x9 pan with foil with a two inch overhang on each side, using two criss crossed foil pieces. Spray sling with non-stick bake spray.
  2. Spread cookie dough evenly in the bottom of the pan so that it is about 1/4 to 1/2 inch thick (this will use about 2/3 of the cookie dough). Place pan in oven and bake for approximately 15-20 minutes or until golden brown. Remove from oven and set aside to cool.
  3. Place excess cookie dough on a cookie sheet and bake according to recipe directions. (I actually made more cookies and chose a few of them to break up for the topping.) Remove from oven and set aside to cool. Once cooled, crush 1-2 cookies to a fine crumb and set aside.
  4. Once cookie crust in pan has cooled, spread half of ganache on top.
  5. Melt butter in a large pot over low heat. Add marshmallows, and stir until completely melted. Add in Rice Krispies, and stir until well-combined. Spread half of the Rice Krispies mixture over ganache.
  6. Place a layer of Reese's Peanut Butter Cups on top of Rice Krispies layer. Next, place an Oreo on top of each Reese's cup. From there, spread remaining Rice Krispies mixture on top.
  7. Spread remaining ganache on top, and sprinkle with crushed cookies.

Chocolate Ganache
8 oz. bittersweet chocolate, chopped
3/4 cup heavy cream
2 tablespoons butter

Place chocolate in a heatproof bowl. Place cream in a small saucepan over medium heat and bring to a boil. Pour boiling cream over chocolate. Gently stir until chocolate is completely melted and shiny, about 2 minutes. Set aside to cool and thicken at room temperature about 1-2 hours.

Monday, March 17, 2014

Happy St. Patrick's Day!

I hope everyone had a great St. Patrick's Day weekend and is out there wearing green today! I celebrated by going to a potluck brunch with friends and then heading downtown to see the Chicago River in all of its green glory. The river is really as neon green as it appears in the photos (check out this nifty time lapse of the river being dyed green if you don't believe me).

I went a little nuts with the St. Patty's Day baked goods this weekend, but I think my favorite recipe out of all of them was this one for Bailey's Chocolate Chip Cookies. Unlike some recipes that say they contain an ingredient but don't actually taste anything like said ingredient, these cookies are chock full o' Irish creamy goodness. The smell of Bailey's will absolutely permeate your house while the cookies are baking. I hope you enjoy them as much as I did!

Bailey's Chocolate Chip Cookies

From Gimme Some Oven

Makes about 6 dozen cookies


1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs, beaten
1 tsp vanilla extract
2 2/3 cups flour (I used 2 cups all purpose and 2/3 cup whole wheat)
1/2 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
8 Tbsp. Bailey's Irish Cream
1 cup white chocolate chips

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
3. Using an electric mixer, cream together butter, sugar, eggs, and vanilla until fluffy. Add in the Bailey's one tablespoon at a time, scraping down the sides of the bowl to be sure that everything is well combined.
4. Gradually add the dry ingredient mixture, scraping down the sides of the bowl as needed, and continue mixing until well-mixed. Fold in white chocolate chips.
5. Drop the dough by the tablespoon onto a greased baking sheet, spacing the cookies 2 inches apart. Bake for 8-10 minutes (center will still be slightly soft but will set as the cookies cool). Let sit 3 minutes on cookie sheet before transferring to a cooling rack.

I enjoyed them so much that I could barely keep it together for the photo shoot.