Culinary Goods

This was awesome and gets a 9. I actually thought I had messed this up because I used half and half instead of cream in the ganache, so when I poured it over the cake, it looked like it had been doused with chocolate milk. Ganache definitely needs more fat in it to hold any type of texture, so that was my bad. Despite that, it still tasted lovely. The recipe came from glorioustreats.com. Also, I doubled this and made it in 2 round 9-inch cake pans and then just turned it into a 4-layer cake. My changes below are for just one recipe, though, since I figured it would be too confusing to write my changes that I used for a double recipe. Chocolate Cake 1 cup sugar I used 2/3 C. 3/4 cup PLUS 2 Tablespoons flour 6 Tablespoons unsweetened cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 egg 1/2 cup milk 1/4 cup vegetable oil 1 teaspoon vanilla extract 1/4 tsp. orange extract 1/2 cup hot water or hot coffee I used coffee 2

This was tasty and gets a 7.5. I was surprised to see turmeric in it, but it gave it an awesome flavor, almost like Indian food. The recipe came from the cafesucrefarine.com. Ingredients for the soup: 8 cups chicken stock 2 large bone-in, skin-on chicken breasts 3 cloves garlic, finely minced ½ medium onion, finely diced 1 pound carrots, peeled,and thinly sliced This is about 7 medium carrots 4 medium stalks celery, diced small 2 tablespoons rosemary 2 medium bay leaves 1 teaspoon turmeric 1 teaspoon kosher salt, more to taste ½ teaspoon freshly ground black pepper Ingredients for finishing: 1 cup uncooked orzo pasta finely grated zest of one medium size lemon Juice of 1 medium size lemon 2 tablespoons fresh thyme leaves I used 1/2 tsp. dried thyme Here's the link to the instructions: http://thecafesucrefarine.com/2016/02/slow-cooker-lemon-orzo-chicken-soup/

This was kind of a fun change from traditional fried rice. I would give this a 7, and it came from cookingclassy.com. Quinoa Shrimp “Fried Rice” 1 cup white quinoa 12 oz medium (51-60) shrimp, peeled and deveined I did probably half of this 6 tsp olive oil, divided Salt 1 1/2 cups frozen peas and carrots blend I did 1 cup of each and used fresh carrots 1/2 cup shelled edamame 3/4 cup chopped green onions (about 4 stalks) I also did the scallion part 3 cloves garlic, minced I did more than this 2 tsp peeled and finely minced ginger we used ginger paste 4 large eggs 2 Tbsp soy sauce, or to taste we doubled this and also added soy to the eggs 2 Tbsp mirin 2 tsp sesame oil 1/4 cup chopped cilantro   instructions and directions can be found at link below:   http://www.cookingclassy.com/quinoa-shrimp-fried-rice/

This cake was so awesome, and it took me by surprise. I thought it would be fine, but it was outstanding. This will go in my permanent recipe box. John gave it a 9.5, so we will stick with that rating. Anyway, the recipe came from Fine Cooking magazine, and I will put my note below in bold. Orange and Brown-Sugar-Glazed Cake with Orange-Flecked Whipped Cream by Jamie Schler from Fine Cooking Issue 145   For the cake 8 oz. (1 cup) unsalted butter, softened; more for the pan 12 oz. (scant 3 cups) unbleached cake flour I measured mine by oz. 2-1/2 tsp. baking powder 3/4 tsp. table salt 2 oranges (about 9 oz. each) You are taking 1 Tbs. of zest off of these (I packed my zest), and then you juice the rest for the cake and glaze 1-1/2 cups granulated sugar I cut this down by 1/4 cup 1 tsp. finely grated lemon zest (from 1lemon) I just used the whole lemon’s worth of zest 3 large eggs 1/4 tsp. pure vanilla extract I doubled this 1/2  cup milk 1/3 cup fresh orange juice For

These had awesome flavor and get an 8. I didn't think I'd be able to find the gochujang sauce at the grocery store, but luckily Smith's had it. The recipe came from myrecipes.com.  2 1/2 tablespoons   lower-sodium soy sauce  2 tablespoons   dark brown sugar  1 1/2 tablespoons   dark sesame oil  1 tablespoon   gochujang sauce (such as Annie Chun's)  1 tablespoon   minced fresh garlic  1/4 teaspoon   black pepper  1 pound   skinless, boneless chicken breast halves, thinly sliced  1 cup   uncooked long-grain brown rice  I left this out 2 teaspoons   canola oil  1 teaspoon   toasted sesame seeds  12   Bibb lettuce leaves  24   English cucumber slices  4   green onions, diagonally sliced Here's the link:  http://www.myrecipes.com/m/recipe/korean-chicken-lettuce-wraps

This has great potential, but needs a bit more oomph. Part of the problem is that the sauce didn't thicken after I added the cornstarch, so of course it didn't bind to the noodles and chicken. I think that if it had, these would have been better. As it was, it got a 6, but it would have gotten a 7 if the sauce had been thicker. The recipe came from lifemadesweeter.com. 1 pound boneless, skinless chicken thighs or breasts Salt and black pepper to taste SAUCE 2/3 cup low sodium chicken broth 3 tablespoons oyster sauce 2 tablespoons low sodium soy sauce 3 teaspoons hoisin sauce 2 teaspoons honey 2 garlic cloves, minced ½ tablespoon minced fresh ginger 1/2 teaspoon red chili pepper flakes, optional 2 cups fresh lo mein noodles or cooked spaghetti noodles 2 cups baby bok choy, washed and sliced 1 red bell pepper, seeded, thinly sliced ½ cup matchstick carrots 2 tablespoons corn starch + 3 tablespoons cold water Sesame seeds, for garnish, optio

Scout loves broccoli soup and she's such a picky eater that I was desperate to make something she would actually eat (our dinner table often feels like a war-zone). She and Stella loved it, and I liked that it was a slow cooker meal. It wasn't fantastic, but I didn't care. This gets a 6 and it came from cookingclassy.com. 1/3 cup butter, sliced 1 1/2 cups chopped yellow onion 2 cloves garlic, minced 6 Tbsp all-purpose flour Salt and freshly ground black pepper 2 (12 oz) cans evaporated milk 5 cups low-sodium chicken broth 5 cups small diced broccoli florets* 1/8 tsp dried thyme 1/2 cup heavy cream I used half and half  12 oz sharp cheddar cheese, freshly shredded (or more to taste) I used 8 oz. 2 oz parmesan cheese, freshly & finely shredded Here's the link:  http://www.cookingclassy.com/slow-cooker-broccoli-cheese-soup/?utm_content=buffere62e6&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

Jared made this last weekend and I forgot to take a picture. Anyway, it was a good weeknight soup that was filling and had good flavor. I had never had butter beans before, and they were rather large, but grew on me. It gets a 7 and came from Fine Cooking. 3 Tbs. extra-virgin olive oil 4 large cloves garlic, finely chopped 2 ribs celery, finely chopped 1 medium onion, finely chopped Kosher salt and freshly ground black pepper 5 cups lower-salt chicken broth 1 28-oz. can crushed tomatoes 4 to 5 large basil leaves, coarsely torn; more small leaves for garnish (optional) 1 bay leaf 2 15-oz. cans butter beans, drained and rinsed 1 cup ditalini pasta 1/3 oz. Grana Padano or Parmigiano-Reggiano, finely grated (about 1/3 cup) Here's the link:  http://www.finecooking.com/recipes/pasta-e-fagioli.aspx

These were a fine, easy treat and my kids loved them. The recipe calls for mashing the bananas, but I blended mine in the food processor because the texture of bananas reminds me of snot. Also, I used half the amount of sugar that it calls for and they were plenty sweet. They get a 7 and the recipe came from cantstayoutofthekitchen.com. 1 1/2   c ups mashed bananas I didn't measure this and just used 3 bananas 1/3   cup canola oil 1   large egg 1   cup sugar I used 1/2 cup 1 1/2   cups   unbleached  flour 1/4   cup  cocoa 1   tsp.  baking soda 1/4   tsp. baking powder 1   cup miniature chocolate chips I used regular size miniature chocolate chips for the top sugar   for sprinkling on top I left this off Here's the link:  http://cantstayoutofthekitchen.com/2015/07/03/double-chocolate-banana-muffins/

So, I actually liked this better 2nd day, but it was good and I would make it again (I give this a 7.5). The recipe came from carlsbadcravings.com. So, this is very creamy and savory, and I looked at a few different recipes. There was another butternut squash recipe in the most recent Fine Cooking magazine that called for dry white whine that you cook down as part of the liquid, so if you want, you could substitute some of that for the chicken broth, or whatever. Anyway, here are my changes below in bold:   Baked Butternut Squash Risotto with Pine   2 tablespoons butter 1 tablespoon olive oil 8 oz cremini mushrooms diced I just used most of a big pack of mushrooms from Costco, and cut them in little rectangle or square shapes 2 shallots minced I used a few Tbs. of yellow onion 2 cloves garlic minced 1 1/2 cups Arborio rice 5 cups warmed chicken stock divided I only used 4 1/2 cups 4 cups butternut squash (1/2-1” pieces), peeled and chopped  I cut mine small and just used a w

This was good—it’s not amazing, but it was a fine weeknight meal. It probably gets a 7. The recipe came from Fine Cooking magazine, and I put my changes below in bold. Broiled Shrimp & Broccoli with Spicy Peanut Sauce by Molly Gilbert from Fine Cooking Issue 137 Cooking spray 3 Tbs. creamy peanut butter,preferably natural 2 Tbs. reduced-sodium soy sauce 1-1/2 tsp. packed dark brown sugar 1-1/2 tsp. Asian sesame oil 1-1/2 tsp. Sriracha; more to taste 1-1/2 tsp. plain rice vinegar 1-1/2 tsp. freshly squeezed lime juice 1-1/4 lb. extra-large shrimp(26 to 30 per lb.), peeled and deveined I bought frozen, pre-cooked shrimp at Costco 1 lb. 1-inch broccoli florets(about 4 cups) 1 Tbs. olive oil Kosher salt and freshly ground black pepper Instructions and recipe found at link below: http://www.finecooking.com/recipes/broiled-shrimp-broccoli-spicy-peanut-sauce.aspx Essentially, you roast the broccoli at high heat, like 400 for like 10 minutes, until it

  So, this was good. I would give it a 7. It’s vegetable soup with lentils, but for what it is, it tastes good. I found the recipe from cookingclassy.com.  I have included my changes below in bold. Italian Vegetable Lentil Soup 2 Tbsp olive oil 1 1/2 cups diced carrots (3 medium) I did more than this and I also added celery 1 1/2 cups diced yellow onions (1 medium) 1 1/2 Tbsp minced garlic (4 cloves) 4 (14.5 oz) cans vegetable broth 2 (14.5 oz) cans diced tomatoes 1 1/4 cups dried brown lentils, rinsed and picked over We used green lentils 1 1/2 tsp dried basil I increased this by 1/2 tsp. 1/2 tsp dried oregano I doubled this and also added 1 Tbs. dry parsley 1/2 tsp dried thyme Salt and freshly ground black pepper 1 1/2 cups diced zucchini (1 medium) I also added a large yellow squash   2 cups packed chopped kale or spinach 1 Tbsp fresh lemon juice Parmesan cheese, for serving (optional)     recipe and instructions found at link below:   http://www.cookingc

So, while reading my  new issue of Fine Cooking magazine, I had an epiphany that I could roast green beans (yah, I’m kind of slow). I liked the method, but not the flavors I chose (this version would get a 6). Anyway,  here is what you do. Take a bunch of green beans and coat them with a couple of Tbs. of oil and then some salt and pepper. Put them in a 425 degree oven for about 15-20 minutes, or until they are brown. Stir them briefly throughout. I added lemon zest and parmesan cheese to mine, and I would leave out the lemon zest, add a stronger salt like seasoned salt or dill salt when you roast them, and then just garnish with parmesan cheese or toasted almonds.

I give my personal chili recipe an 8.5. It tasted like a stinky 4 until I added a secret spice of the gods that I never would think to add in chili because I wanted to experiment: ginger. The ginger adds this subtle, smooth sweetness that makes me want to eat this whole pot of chili and then obviously throw up because I ate too much food. This chili is hearty, healthy, vegetarian, and made by me so it's obviously the best. I'm eating this now - at this VERY MOMENT - so you're getting the most updated information about how this chili makes me feel.  Sidenote: I used to hate kidney beans as a kid. I mean, they were just the worst. Like gross, nutty beans with red skins. Eww. I haven't eaten them in a long while but I tried them here and now I LUV them.  The ginger and the fresh cilantro really make this recipe come alive (IT'S ALIVE!). Don't cut those corners. Cojita cheese wouldn't have tasted the best but I didn't have any so I used a small bit

This cake was great. It’s a browned butter spice cake, with eggnog buttercream. How could it be bad? I would give this an 8.5. I found this recipe from thecakeblog.com, and it’s a recipe by Tessa Huff. Eggnog Cake 3 cups cakes flour 1 tablespoon baking powder 1/2 teaspoon salt 2 teaspoons cinnamon I was generous 1 teaspoon ginger I was generous 1/2 teaspoon nutmeg I was generous 1/4 teaspoon cloves I was generous 1 cup browned butter, made ahead and softened 1 1/2 cups granulated sugar I decreased this by a few Tbs. 1/4 cup brown sugar 4 eggs 2 teaspoons vanilla extract 1 1/4 cup whole milk I used buttermilk instead For the Eggnog Buttercream Filling: 3 ounces cream cheese, softened 1/2 cup unsalted butter, softened 3 cups confectioner’s sugar 3 tablespoons eggnog I increased this 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1 teaspoon vanilla extract For the Vanilla Swiss Meringue Buttercream: 4 ounces egg whites 1 1/3 cup granulated sugar 2 cups unsalted butter 2 teaspoons vani

This recipe came from melskitchencafe.com, and it was great. Keep in mind I had a singe bite just to give it a rating, but I think it’s a keeper—I would give it an 8. Here a re couple of things to keep in mind: Just buy red and white starlight mints. I bought red, white, and green mints, and it made the cheesecake look like a fruitcake. Uncool. I garnished mine with peppermint bark. I also suggest putting some tinfoil under the pan to catch butter.   Peppermint Bark White Chocolate Mousse Cheesecake Crust: 20 Oreo or other chocolate sandwich cookies (about 10 ounces), finely crushed (no need to remove cream from the middle) 3 tablespoons butter, melted 1 egg yolk (optional, but makes the crust smooth and rich) I added this Cheesecake: 6 ounces white chocolate (not white chocolate chips or almond bark - see note above for details) I used Guittard Vanilla A’Peels, and I used a bit more than this 1/4 cup heavy whipping cream 3 (8-ounces each) cream cheese, softened to room temp

John made these, and they were really good—they get an 8. It was a fun change. Here is the recipe he used, which he sort of just made up based off of his original.   Chocolate Crepes 6 eggs 1 cups flour 1/2 cup cocoa 1/4 cup oil 1/4 tsp. salt 2 Tbs. sugar 1 Tbs. baking powder 1 Tbs. vanilla 1 1/2 cups milk