Culinary Goods

While these had awesome flavor, they were a tad dry. Next time I'll either cut down on the cooking time or decrease the flour. They get a 7 and the recipe came from thefoodcharlatan.com. 1 cup unsalted butter, softened (2 sticks) I used 1 stick butter and 1/2 C. oil 1 cup brown sugar, packed I used 2/3 C. 1/4 cup molasses 2 eggs 2 teaspoons vanilla extract 2 teaspoons ground ginger 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ground cloves 3 1/2 cups all purpose flour, spooned and leveled 2 tablespoons cornstarch 1 1/2 teaspoons baking soda 1/4 teaspoon salt 11.5 ounces semi-sweet chocolate chunks (about 2 cups) Here's the link to the instructions:  http://thefoodcharlatan.com/2013/12/18/chocolate-chunk-gingerbread-cookies/

Jared made this last weekend and they had great flavor. The pork was a bit dry, but the beans were awesome. They get a 7.5 and the recipe came from Fine Cooking. 2 15-oz. cans pinto beans, drained and rinsed 1 15-oz. can white beans, drained and rinsed 1 medium Cubanelle pepper, stemmed, seeded, and chopped 1 medium yellow onion, chopped 1/4 cup tomato paste 1/4 cup bourbon 3 Tbs. molasses 2 Tbs. apple cider vinegar 1 Tbs. packed light brown sugar 1 Tbs. Worcestershire sauce 2 tsp. ground cumin 1-1/2 tsp. dried oregano 1 tsp. dry mustard Kosher salt and freshly ground black pepper 2 1-lb. pork tenderloins 1/4 cup chopped fresh cilantro Here's the ink to the instructions:  http://www.finecooking.com/recipes/slow-cooker-pork-tenderloin-bourbon-baked-beans.aspx

This was pretty good, but could benefit from some changes. It definitely needed more sesame oil, and I may add a TBS of brown sugar next time. As is, it get s 6.8 and the recipe came from cookingclassy.com. Dressing and Marinade 1/4 c low-sodium soy sauce 2 Tbsp finely minced ginger I used dried ginger 3 Tbsp canola oil 2 Tbsp hoisin sauce 1 Tbsp toasted sesame oil (I used regular un-toasted since it's all I had) 1 tsp Sriracha (I didn't even notice it, so if you like heat add a little more) 1/2 tsp salt, then more to taste as desired 1/4 cup red wine vinegar 1/4 cup chopped green onions, green and white parts Salad 2 (9 oz) boneless skinless chicken breasts 1 lb napa cabbage, halved lengthwise and thinly sliced crosswise 1 1/2 - 2 cups matchstick carrots, or 2 medium carrots cut into matchsticks 2/3 cup slivered or sliced almonds, toasted I left these out 1/2 cup cilantro leaves, chopped 3 chopped green onions, green and white parts 1 tsp white sesame

So, I am not the world’s biggest fan of cheesecake, so I thought this was fine. John gave it a 10 (and my picky dad said it was near perfection), so I would think it would average out around a 9? Anyway, the recipe came from Rebecca, but I tweaked it on a few ingredients, and below is what I did. I also put a cinnamon ginger cream on half of this, and a maple cream on the other. We put salted caramel and candied pecans on it as well. And by “we” I mean me, of course.   Crust: 12 oz. gingersnaps, crushed 8 Tbs. butter Filling: 4 packages of 8 oz. cream cheese (it must be Philadelphia and full fat) 1 1/2 cup brown sugar 4 eggs 1 1/8 cup pumpkin (I was generous with this) 1/2 cup evaporated milk 2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. cloves 1/4 tsp. allspice 1/2 cup sour cream 1 Tbs. vanilla 4 Tbs. flour   Put the crust in at 350 for about 5 minutes and then pour in the filling. Bake it at 350 for 1 hour, and then leave it in the oven for 2 more hour

So, this recipe came from a cookbook called “Bouchon Bakery” by Thomas Keller and Sebastien Rouxel. I think this is a solid recipe that is more time consuming, but very good—I would give these an 8 with full fat and sugar, and a slight bit less with my modifications. I put my changes below in bold, and I would absolutely make these again. If you followed the recipe exactly, they would be that much better.   Blueberry Muffins This makes 12 normal size  muffins, or 6 jumbo size muffins   3/4 cup + 3 Tbs.Frozen blueberries 1 Tbs. all purpose flour Muffins 1/2 cup + 2 Tbs. all purpose flour (86 grams) 3/4 cup + 1 1/2 Tbs. cake flour (109 grams) 1/2 +1/8 tsp. baking powder 1/2 +1/8 tsp. baking soda 3/4 tsp. salt 3.4 oz. room temp butter (I did half butter and half canola oil. I put about 4 Tbs. of butter in a bowl and then poured canola oil in until it reached 96 grams, complicated I know, you could probably  just do 4 Tbs. of each) 1/2 cup sugar I cut this down to 1/3 cup 2

I really, really liked these. I think it’s because they feel like dessert without being terrible for you. They taste a bit like a brownie, and I will make these again for sure (they were fantastic with cream and berries). I give them a 7.5, and the recipe came from annies-eats.com, although I think she originally got it from Alton Brown. I put them as the “best of” category because I am done searching for a chocolate waffle recipe. If you put the butter in instead of oil, I don’t see how they would be much better with another recipe. Chocolate Waffles INGREDIENTS 1½ cups (7 oz.) all-purpose flour 3 tbsp. (1¾ oz.) sugar I used brown sugar instead and you could cut this down slightly, but don’t leave it out and don’t cut it down too much ½ cup (1½ oz.) cocoa powder I used the Callebaut Dutch Process cocoa, and I highly recommend this 1 tsp. baking powder 1 tsp. salt ½ tsp. baking soda 3 large eggs, beaten 4 tbsp. butter, melted and slightly cooled I used olive oil instead 1 tsp. van

This recipe came from Tarteletteblog.com. So, this was good, but not amazing (I did like the cinnamon and cardamom though). It’s a solid 8, but nothing so good that you can’t stop yourself from eating the whole thing. I have noted my changes below in bold. First though, we have our friends, the Blairs, over each Sunday night for dessert, and Lisa always puts bunny ears on the dessert pics. I threatened to put one of them on the blog, so here you go . . . it make the dessert look just that much better!   Flourless Chocolate Cake 6 tablespoons unsalted butter 8 ounces bittersweet chocolate 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamon I cut this in half 1/8 teaspoon freshly ground black pepper I left this out 1/2 teaspoon vanilla extract 6 large eggs separated 1/2 cup granulated sugar   Essentially you melt the chocolate and butter together, and then stir in the remaining ingredients (minus egg whites, which you whip and then fold in). You bake it in a springform pan a

Jared made these last weekend and they were good. The meat was a bit tough, but they had lovely flavor. They get a 7.5 and the recipe came from carlsbadcravings.com. 3   lb   beef chuck roast   trimmed of excess fat* 1   tablespoon   olive oil 6   French rolls or hoagie buns 12   slices   provolone cheese Slow Cooker 1/3   cup   reduced sodium soy sauce 1   cup   Coke   NOT diet 2   cans beef consommé   10.5 oz. cans** 1/4   cup   dry minced onions 1   tablespoon   beef bouillon 1   teaspoon   garlic powder 1/2   teaspoon   onion powder 1/2   teaspoon   dried oregano 1/2   teaspoon   salt 1/4   teaspoon   pepper 1/4   teaspoon   dried thyme 1   bay leaf Here's the link to the instructions:  http://www.carlsbadcravings.com/best-slow-cooker-french-dip-sandwiches/

This was pretty good and gets a 7. It was kind of weird to add beans to a lasagna soup, but they tasted fine in it. The recipe came from carlsbadcravings.com. 1   pound   boneless skinless chicken breasts   chopped  I left this out 3   tablespoons   olive oil   divided 3   tablespoons   butter I used 1 TBS 1   large onion   chopped 2   carrots   peeled and sliced 1   green bell pepper   chopped 4-6   cloves   garlic   minced 1/3   cup   flour 9-11   cups   low sodium chicken broth   divided 3   tablespoons   cornstarch 15   oz   can canneli beans   rinsed and rained 1   tablespoon   chicken bouillon 1   teaspoon   dried parsley 1   teaspoon   dried basil 1/2   teaspoon   dried oregano 1/2   teaspoon   dried thyme 1/2   teaspoon   salt 1/2   teaspoon   pepper 2   bay leaves teaspoon   Dash - 1/4 red pepper flakes   optional  I left this out 10   uncooked lasagna noodles   broken into approx. 1-2 inch pieces* 2-3   cups   half and half 1/2   cup   heavy cre