Culinary Goods

So, I am not even going to bother to type this recipe, because I will not make it again. My friend found it on pinterest, and I tracked down the original, so If you want to view the entire thing, you can by clicking the original recipe here:  http://www.averiecooks.com/2013/06/softbatch-cream-cheese-chocolate-chip-cookies.html/print/ These looked good, and they weren’t terrible, but there are too many good chocolate chip cookie recipes out there to use this one again. I think the idea of substituting cream cheese was good, but I just think that chocolate chip cookies need oat flour or oatmeal. Or, they need to be flat and chewy, and these were not chewy or flat. They were tall and crumbly. Not my favorite.

This lacked a bit of flavor, but I will hang onto this recipe because I'll add Italian sausage to it and I think it will be fantastic. Jared gave it a 6 and I gave it a 6.5. Once I make it again with sausage, I'll let you all know how it turns out. I got the recipe from melskitchencafe.com. Ziti INGREDIENTS 1 pound 1% cottage cheese 2 large eggs, lightly beaten 3 ounces grated parmesan cheese (about 1 1/2 cups) 1 pound ziti or other similar pasta (like penne) 2 tablespoons olive oil 5 medium garlic cloves, finely minced (about 5 teaspoons) 1 (28-ounce) can tomato sauce 1 (14.5 ounce) can diced tomatoes 1 teaspoon dried oregano 1 tablespoon dried basil (use 1/2 cup fresh basil if you have it but add it to the sauce after it has simmered and you take it off the heat) 1 teaspoon sugar I didn't add this Black pepper 3/4 teaspoon cornstarch 1 cup heavy cream (or substitute whole milk but increase the amount of cornstarch to 2 teaspoons and the cooking time

So, I made this cake up for the most part. Emma kept sending me pictures of peppermint cake in emails and saying she wanted me to make her one. So, I did. And it was awesome. It gets a 9, if not a bit higher. This is probably one of the best cakes I make. The official name should be chocolate cake with white chocolate peppermint mousse layers and peppermint ganache, but that is a ridiculous name, so I have shortened it. So, here is what I did. First, use the Devil’s Food Cake recipe from Fine Cooking magazine that I blogged a few minutes ago. Put it in 2 9” cake pans (I baked mine for about 20 minutes), cool, and then you will cut each of those in half so you have a total of 4 layers of cake. In between the layers, you put white chocolate peppermint mouse, which I blogged a few minutes ago as well. I had a bit left over, and you only have 3 layers of mousse since the top of the cake just gets decorated, but I used probably about 80% of the mousse recipe as filling. Anyway, you put

Well, this recipe is hard to replicate because I didn’t write it down and I made it up so now I am trying to re-create it after the fact, which is always tenuous. But, that being said, this is good. I made it as a mousse, and put it in my candy cane cake as a layer, so it has dual uses. This is probably an 8.8. And, it is EASY. But, the method is important to note, because I screwed the first batch up. 11 oz. white chocolate (I use Guittard vanilla A’Peels) 1/2 tsp. peppermint extract 1 1/2 cups heavy cream So, you  melt the white chocolate in a stainless steel bowl over boiling water, and stir constantly so it doesn’t burn. From there, you whisk in the extract. Keep the sides of the bowl scraped with a spatula or it will harden. Then, put the cream in your mixer and start mixing for a few seconds until it gets a bit frothy (you will see a few bubbles form on the side). Then, SLOWLY pour in the melted white chocolate as you keep the mixer going at medium. With a bit of luck, your

So, this cake got mixed reviews. The recipe came from my Fine Cooking magazine, and the recipe itself is sound. This is an impressive cake and the ganache is amazing. However, you must really be a fan of bananas to like this cake. I give it an 8.5, although John didn’t care for it at all (although he said that cream or ice cream with it would have made him a fan of the cake). That being said, the brown-butter is amazing. So yum. And, if you like bananas, this might be a good pick for you. Also, the cinnamon makes it kind of a spice cake, and I am honestly not sure whether I love it or hate it in the cake. I didn’t make any changes, which is why I didn’t put anything in bold. However, I will put what I might do next time in bold. Browned-Butter Banana Cake with Salted Dark Chocolate Ganache by Samantha Seneviratne from Fine Cooking Issue 131 Read more: http://www.finecooking.com/recipes/browned-butter-banana-cake-chocolate-ganache.aspx#ixzz3MfmYLkKH For the cake 12 oz. (1-1/2 cu

So, this cake it awesome. I think the taste is as good as my original chocolate cake recipe, but this texture is better. I give this a 9. Just click the link and see what it should look like. I got this from the Fine Cooking magazine, and I have included my changes below in bold. Southern Devil’s Food Cake by David Guas from Fine Cooking Issue 103 Read more: http://www.finecooking.com/recipes/southern-devils-food-cake.aspx#ixzz3MflGYnRp For the Ganache 1 lb. semisweet chocolate (preferably 58% cacao), finely chopped 2 cups heavy cream 1 oz. (2 Tbs.) unsalted butter, softened I add an additional 2 Tbs. of butter to my ganache, as well as a pinch of salt. For the Cake 6 oz. (3/4 cup) unsalted butter, softened; more for the pans 8 oz. (1-3/4 cups) all-purpose flour; more for the pans 2 cups packed dark brown sugar I cut this down to 1 1/2 cups 2 tsp. pure vanilla extract 3 large eggs, at room temperature 2-1/4 oz. (3/4 cup) unsweetened Dutch-processed cocoa powder 1-1/4

So this picture kind of looks like a face, which wasn't intentional, but at least it's a happy face. These were lovely and I thought they had fantastic flavor. Jared and I both gave them an 8. I got the recipe from cookingclassy.com. Lemon Ricotta Pancakes 1 1/2 cups all-purpose flour 3 1/2 Tbsp granulated sugar I used 2 TBS 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 cup milk 3/4 cup ricotta I used 1 C. 3 large eggs 1/2 tsp vanilla extract 1 Tbsp lemon zest (from about 2 lemons) 1/4 cup fresh lemon juice 2 Tbsp butter, melted Preheat an electric griddle to moderately-high heat (I just used a non-stick skillet for these and cooked over medium heat on the stove top, so either will work). In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 30 seconds. Make a well in center of flour mixture and set aside. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended

The name is lame because I made it up, but I made the recipe up, so I get to name it whatever I want. This was awesome (if you like cheesecake), It gets a 9. I used the typical cheesecake base, and then altered it a bit and added things in that sounded good. It was a success. Next time, I think I am actually going to make a half cheesecake filling recipe and do a white chocolate mousse on top instead. Anyway, here is what I did: Oreo Crust: For the crust, pulverize oreos (about 24) and mix with 1/4 c.-ish of butter to make the crust. Press in 9" springform and bake at 350 for 5 minutes to crust-i-fy. On top of the crust, chop up macadamia nut clusters from Costco (they are sold by the nuts that are in plastic containers, such as cashews, chocolate almonds, etc.). I used about half of a container. On top of the candy, pour the filling. Cheesecake filling 4 (8 ounce) packages cream cheese, room temp 1/2 cup white sugar 2 T. milk 4 eggs 1 cup sour cream (I used a scant cup) 1 t

I thought these were rather tasty. I didn't add the raisins since I think raisins are a cooking abomination, but added everything else. Scout said they were "delicious", so that must mean they're semi decent. I gave them a 7 and Jared gave them a 7.4. I will definitely make these again. Oatmeal Cookie Pancakes 1 cup flour 1/2 cup quick cooking oats 1/2 tsp salt 2 tsp baking powder 3 tbs brown sugar 1 tsp cinnamon 1/2 tsp nutmeg 1 egg 1 1/4 cup milk (use coconut milk for dairy free, this is what I used) 1 tsp vanilla extract 1/3 cup raisins (plus more for garnish) Instructions In a bowl add the flour, oats, salt, brown sugar, baking powder, brown sugar, cinnamon, and nutmeg, mix until well combined. Make a well in the dry ingredients, add the milk, egg and vanilla, stir until just combined. Add the raisins and stir. Heat a griddle or skillet over medium heat, coat with cooking spray. Drop about 1/4 cup of batter on the hot griddle

These are the best chicken fajitas I have ever had in my whole life. Maybe because I’m sick I’m being overly generous with my ratings, but I’m giving these a 9. They are awesome! John made this recipe up by the way, which makes him so awesome. Anyway, here is what he did, and if it doesn’t end up being a 9 for you, it’s because he didn’t measure anything and we might never be able to replicate this again. 2 chicken breasts 1 1/2 yellow onions 3 bell peppers (we used yellow, orange, and red) First, make the sauce by blending the following ingredients with a hand stick blender: juice from 4 limes 3 cloves garlic 1 big handful cilantro 1/4 cup chicken broth 1/4 cup sour cream 1/4 tsp. coriander 1/4 tsp. cumin scant Tbs. honey Next, cut chicken into chunks, and then slice onions and peppers. Juice another lime over the chicken and throw it into a cast iron skillet (I think this is a must because it gives it such a good flavor. It probably didn’t hurt that we recently made

My friend Misty brought us dinner because I’m sick (and because she’s super awesome) and I loved this soup. Like John, she cooks without recipes, which makes me a bit crazy as someone who compulsively measures everything. However, she typed this out, so this is as good as it will get. Anyway, I give this an 8 and the only changes is that I will add a ton more veggies because I’m psycho like that. Okay chop a small onion Chop two or three celery stalks Chop carrots I would use two handfuls maybe 20 little carrots A cup of brown basmati rice Two or three chicken breasts cooked and shredded. I put them frozen in my crock pot and cook slowly for a few hours. I put sea salt and pepper and sometimes I will put a little smoked paprika in to season the meat but I didn't with yours. Put a half cup of corn in or however much you want. I then add two cups of water and then fill up the rest of the pot with chicken stock. Usually a box or two will do it but I should of added more. I then add

So this was an embarrassing cooking fail on my end. I got the recipe from my mother-in-law and really wanted to try it since the only beef stroganoff I had growing up was the Hamburger Helper brand. So I've never cooked with bullion before since I use beef or chicken broth in most of my recipes. I bought a jar of the concentrated kind at the store and didn't know you had to add it to water. This recipe calls for 1 cup of bullion, and luckily Jared walked into the kitchen as I was dumping out the entire jar into a 1 Cup measuring cup and stopped all of us from dying from sodium overdose. All I needed was 1 teaspoon. Unfortunately, he didn't further tell me that I needed to add it to 1 cup of water, so I threw it in the skillet with everything else. As a result, it was really thick and cooked much faster than it should have and the flavor was a big strong. Boo. With as much cooking as I've done in my life, I shouldn't have made such a rookie mistake. As it was, we

I liked these; they tasted like a variation of lemon bars. I would give them a 7. I got the recipe off of whatmegansmaking.com. Lemon Drop Cookies ingredients: Cookies : 1 1/4 c. flour 1/4 tsp baking powder 1/8 tsp salt 1/2 c. unsalted butter, at room temperature 1/4 c. powdered sugar 2 Tbsp granulated sugar Zest of 1 large lemon (2 if they are small) Juice of 1/2 lemon (about 2 Tbsp) Glaze : 1/2 c. powdered sugar Juice of 1/2 lemon (or more, depending on the consistency of the glaze) directions: Preheat the oven to 375 degrees F. In a medium mixing bowl, whisk together flour, baking powder, and salt and set aside. In bowl of stand mixer, cream the butter and powdered sugar on medium. In a small bowl, rub the sugar and lemon zest together. Add to the butter mixture. Blend until smooth. Add the lemon juice and beat until well combined. Turn mixer to low, and slowly add in the dry ingredients. Turn the mixer up to medium and mix until flour mixture is combined. Ch

I got this recipe from my sister-in-law, Heather and love these so much more than the traditional yams my family always made at Thanksgiving. Sweet Potatoes 3 C. sweet potatoes, cooked, cooled and mashed- I used 4 cups 1/2 C. sugar - I left this out 2 eggs, beaten 1 tsp. vanilla 1./2 C. melted butter 1/3 C. milk dash of nutmeg Adda all ingredients to sweet potatoes and mix together well. Place in 9x13 pan . Crumb topping 1/3 C. cold butter 1/3 C. brown sugar 1/2 C. flour 1/2 C. chopped pecans Blend topping ingredients together ( I used a pastry cutter. ) Sprinkle over sweet potatoes and bake at 350 for 25 minutes. This can be made ahead and baked when ready.

I didn't get a picture of this because I made it on Thanksgiving and wasn't thinking about it, but it looks like stuffing. I got this from my brother-in-law who got it from all recipes.com. I love this and would give it an 8. Sausage, Apple and Cranberry Stuffing 1 1/2 cups   cubed whole wheat bread 3 3/4 cups   cubed white bread 1 pound   ground sage pork sausage 1 cup   chopped onion 3/4 cup   chopped celery 2 1/2 teaspoons   dried sage 1 1/2 teaspoons   dried rosemary 1/2 teaspoon   dried thyme 1   Golden Delicious apple, cored and chopped 1/3 cup   minced fresh parsley 3/4 cup  chicken  stock 4 tablespoons   unsalted butter, melted Directions Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the saus

First, let me say that I have never been so frustrated in my life as when I was trying to make this caramel. Fortunately, after 8 failed batches, I know what to do now. Follow my directions exactly. You will notice that the color on top of the cheesecake is different than the picture below. That is because my first successful batch was only a mediocre success, so I saved it and ended up having to use it . . . more on that later. Caramel In a bowl, mix together with a fork: 1 1/2 cups sugar 1/4 cup water Now, pour this carefully right in the middle of a large saucepan. Do NOT get any on the sides. Now, put the heat on high, like around 8. Don’t touch anything. It will start to boil. And it will keep boiling, and it might look a bit like crusty sugar on the top. Don’t touch it. Gradually, it will start to turn color. Now, very carefully, take a fork and kind of move it about (I actually took some of the hard sugar from the sides and kind of moved it to the center). Now, it will tur

  So. I made this for the ward Christmas party, and I did not taste it. However, a lady texted me and said it was heaven, so I guess that gives it a 9 rating. The chocolate filling tasted good when I licked it off the spatula. I didn’t get a picture because they ate the whole thing, but it looked like the original, which chocolate filling on the bottom. Chocolate peanut butter cheesecake Crust: 24 Oreos, powder these in a food processor 1/4 cup butter Put this in the bottom of a 9 or 10 inch springform pan and bake at 350 for 5 minutes. Then, add your chocolate cheesecake filling: 2 (8 ounce) packages cream cheese, room temp 1/2 cup white sugar 1 T. milk 2 eggs 1/2 cup sour cream 1 1/2 tsp. vanilla 1 1/2 Tbs. flour 2 T. cocoa 3/4 cup melted, high quality, semisweet chocolate MIx cream cheese and sugar until there are no lumps. Add milk and stir to combine. Add eggs one at a time. Add sour cream, vanilla, cocoa, and flour, and stir until smooth. Fold in

So, this gets a 9. I was surprised that I liked it this well, but it was good. First, the crust. I took the crust recipe below, and then 1 1/2 times it. I would almost even double it. It needs a thick crust. Crust: For the crust, pulverize oreos (about 24) and mix with 1/4 c.-ish (3 T.) of butter to make the crust. Press in 9" springform and bake at 350 for 5 minutes to crust-i-fy. Filling 4 (8 ounce) packages cream cheese, room temp 1 cup brown sugar 3/4 cup milk 4 eggs 1 cup peanut butter 1 tablespoon vanilla extract 1/4 cup all-purpose flour 24 mini peanut butter cups, chopped in 1/4ths, added to the batter. More for the top before you serve it. MIx cream cheese and sugar until there are no lumps. Add milk and stir to combine. Add eggs one at a time. Add peanut butter, vanilla and flour-- stir until smooth. Fold in peanut butter cups. Bake at 350 for 1 hour, turn off oven and leave in for 2 more hours. Cool completely and chill for 8 hours. Doesn’t rise much, so you can