This pretzel-crusted chicken is a no-fuss recipe any college student could use in his/her cooking repertoire. (Also a great dish for family meals!) In fact, there’s no cooking involved. All you do is get some chicken, season with salt & pepper, crush up some pretzels, dip the chicken strips, coat with pretzel, and pop inContinue reading “Pretzel-Crusted Chicken”
Author Archives: monicacheng
Chilled Cucumber Soup
A collaboration with Northwestern’s Spoon University Magazine.
Buckeye Brownies
You guys, I finished taking the MCAT! And to celebrate, I’ve made a brownie to celebrate. Buckeye Brownies, to be exact. The buckeye to these brownies came from a homemade peanut butter sauce I made using Planters peanuts (I used the salted caramel flavor). Amazing! If you haven’t tried making your own homemade peanut butterContinue reading “Buckeye Brownies”
Banana Cream Cake
This cake in many ways is an inspiration cake. This past summer, at a friend’s dinner party in Evanston, I had my first taste of Magnolia Bakery’s famous banana pudding, which was just simply amazing. I knew I had to go back to the bakery for more of this pudding (which is totally surprising becauseContinue reading “Banana Cream Cake”
Mini Chocolate Cake Bites {Flourless}
You know it’s November in Chicago when the temperature drops precipitously from the 50s and 60s down to the 30s almost overnight. In fact, we saw all kinds of interesting weather phenomena in Evanston a couple days ago on Halloween — rain, snow, sleet. Oh, and the Chicago wind. Can you imagine walking through aContinue reading “Mini Chocolate Cake Bites {Flourless}”
Monica Cheng 