Monthly Archives: June 2013

Difference between: Swiss cheese and baby Swiss

I have a new blog category I want to try out: difference between. How many times have I been in the grocery store and thought, what the heck is the difference between a yam and a sweet potato? Heavy cream and whipping cream? Thousand Island dressing and Russian dressing? (Note to self: future post ideas.)

That is not to say this category will always be about food, though. I mean, it probably will, but I reserve the right to explore differences between other inanimate objects.

My latest grocery store, “what is the difference between” moment was with Swiss cheese and baby Swiss cheese. After doing some research, I am ready to report the findings. Inevitably, I couldn’t help additionally delving into why Swiss cheese has holes.

I derived the following information from:,,,, and

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Chicken fajitas

I got the idea for dinner tonight by looking at The Taste of Home Cookbook, the 2006 edition’s steak fajita recipe. I ended up doing my own thing, though.


  • 2 small boneless, skinless, chicken breasts
  • taco seasoning (I make my own, that recipe is here*); you could also used store-bought taco or fajita seasoning packets
  • 1 to 2 tbsp oil, plus more if needed
  • 1 large green bell pepper
  • 1 medium red bell pepper
  • 1/8 to 1/4 white onion
  • 4 to 6 tortilla wraps (I used the smaller 6 inch ones; 8 would also work)
  • shredded Cheddar cheese (optional)
  • sour cream (optional)

*Side note: the Cajun seasoning recipe I use is here.)

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Tangy turkey and Swiss sandwiches

A nod to for this recipe, which I have altered slightly.

I tried this for the first time about five years ago, and have made it every once in awhile since then. The important thing with this recipe is to use a hardy bread, otherwise the bread falls apart. I did not have the right kind of bread today, and worked around it, so it can be done, but. . .use a hardy bread.


  • 2 tbsp chopped onion
  • 1 1/2 tsp dried thyme
  • 1/4 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 4 slices hardy bread
  • 3 tbsp butter, softened
  • 1/4 pound deli sliced oven roasted turkey
  • tomato slices (2 to 4 per sandwich, depending on size and preference)
  • Swiss cheese slices (1 or 2 per sandwich, depending on preference)

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The best chocolate chip cookies

While I was making these cookies, I also prepared the dough for this recipe, as it has to sit for 24 to 36 hours (and the original recipe, which is here by the way, maintains that the dough can keep in the fridge for up to 72 hours).

These chocolate chip cookies were nothing short of wonderful.


  • 2 cups minus 2 tbsp cake flour*
  • 1 2/3 cups bread flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 1/4 cups unsalted butter
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tbsp granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract**
  • 8 oz semi-sweet chocolate, chopped into chunks
  • 4 oz unsweetened chocolate, grated
  • 8 oz semi-sweet chocolate chips

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Oreo cream cheese cookies

Let me start this post off by saying that I am a cooker, not a baker. I have literally never tried to make cookies before, aside from helping my mom with Christmas cookies as a kid.

I found this cookie recipe on here, and I gave it a shot. They came out quite well. Okay, the second batch did.

Also, crushing Oreos can be really therapeutic.


  • 1 cup, unsalted butter, softened
  • 6 oz cream cheese, room temperature
  • 2 cups granulated sugar
  • 2 tsp vanilla
  • 2 cups all-purpose flour
  • 1 cup dark mini chocolate chips
  • 2 cups Oreo crumbles

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