Culinary Goods

These were fine, but not great. I think part of it is that I changed things too much. I put my changes below in bold, and my version was a 6. The original would get a 7.5. These originally were given to me by my neighbor, Roxanne, and hers tasted like oatmeal cookie dough. I think I cut the molasses too much. The recipe came from Pinterest, and if you make them like you’re supposed to, they are very good. Gingerbread bites · 2 cups old fashioned oats · 3/4 cup creamy cashew butter (I use Simply Balanced) · 1/3-1/4 cup coconut oil, melted I forgot this, but next time I would add 1-2 Tbs. · 2 scoops vanilla whey protein   I left this out and just added 1 tsp. vanilla · 1/3 cup molasses I added 2 Tbs., and next time I would add at least another Tbs. · 1/3 cup honey I left this out · 1 tsp ground cinnamon · 1 tsp ground ginger · 1/8 tsp salt · 1/8 tsp ground cloves · 1/2 tsp pure vanilla extract https://www.cleaneatsandtreats.com/yummythings/oh-snap-powerballs/

I have blogged so many of these versions, and this is the best one, hands down (the chocolate cake recipe itself could be swapped out because there are so many good ones, but this version gives you the perfect raspberry, chocolate ratio). This gets a solid 9.5. So, I often use this chocolate cake recipe for trifle, and it just turns out awesome. I tried it in 3 8-inch pans today, and it was great, but it dried out more  than I would like. I think part of the problem is that they sat out all day. I think you need to wrap them as soon as they are cool and then leave them at room temp for a day because the 9x13 pan version is so crazy moist that it’s not the recipe but some other factor. Chocolate Raspberry Cake Chocolate Cake 1 cup cocoa I use dutch process 2 cups boiling water 2 3/4 cup sifted flour I sift this first, then measure 2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 cup butter I think you need 2/3 butter and 1/3 canola oil, by ratio, and it could

My friend Lisa made this, and it was really good. She found this on Pinterest, and it came from therecipecritic.com. It probably gets between an 8, and I would absolutely put this in a regular recipe rotation. It’s easy and tasty. I put Lisa’s changes and my comments in bold. Oh, and I tried this and experimented and her version was way better, so stick with what is here CREAMY TUSCAN GARLIC TORTELLINI SOUP 2 Tablespoons butter 1 small white onion, diced 3 cloves garlic, minced I would increase this 4 cups chicken broth Lisa added 6 cups 28 ounce can diced tomatoes 1 15 ounce can white beans, drained and rinsed Lisa doubled this 1 cup heavy cream ¼ cup grated parmesan cheese 1 Tablespoon italian seasoning She also added 1/2 tsp. crushed red pepper flakes 1 teaspoon salt ¼ teaspoon pepper 2 cups cooked and shredded chicken (I used rotisserie) 9 ounce refrigerated tortellini 2 cups spinach Lisa doubled this https://therecipecritic.com/2016/10/creamy-tuscan

Ignore the ugly picture that looks like a dry, nasty biscuit. These were good, and I would make them again—the kids liked them, and gave them a 7.5. I definitely think they need macadamia nuts though. I found the recipe on pinterest. Coconut Cream Cheese  Cookies adapted from America’s Test Kitchen 2 cups plus 3 Tbsp all-purpose flour I might decrease this by 1-2 Tbs. because they were a bit too tall for my liking 1/2 tsp baking soda 1/2 tsp salt 12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until room temp 5-6 oz. cream cheese softened I did 8 oz. 1 cup brown sugar, packed I cut this down a bit 1/2 cup granulated sugar 2 tsp vanilla extract 2 cups coconut toasted We also added macadamia nuts Recipe retrieved from: https://bakingblonde.wordpress.com/2009/01/11/coconut-cream-cheese-cookies/ Basically you cream fats and sugar, then add dry ingredients and toasted coconut. Add nuts. Bake at 350 for about 12 minutes. Don’t overbake! The bottoms should be barely

So, this was good, and I would absolutely make it again (it’s probably like a 8). It’s also fancy enough for company. I have noted my changes below, and I found this recipe on pinterest (it came from a blog/website called cafedelites.com) Creamy Garlic Butter Tuscan Salmon 4 salmon fillets, skin off (or Trout or any white fish) We used 8 fillets of salmon, and it was a bit crowded Salt and pepper, to season 2 teaspoons olive oil 2 tablespoons butter 6 cloves garlic, finely diced I used 8 cloves 1 small yellow onion, diced 1/3 cup dry white wine (OPTIONAL) -- (do not use a sweet white wine) We used this 5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil I left this out 1 3/4 cups half and half *SEE NOTES We did half and half Salt and pepper, to taste 3 cups baby spinach leaves I might have added a bit more than this 1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option) 1 teaspoon cornstarch (cornflour) mixed with 1 tablespo

This was good, but not amazing. I actually didn’t like it enough to finish the whole piece, but it’s super fun and looks cute. It’s basically a recipe I got from the book “Layered” by Tessa Huff. You get to use a kitchen torch to brown the meringue, super fun. Cinnamon Buttermilk Cake 3 cups cake flour (390 grams) 2 tsp. baking powder 2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. baking soda 1/2 tsp. salt 1 cup butter, room temp 1 1/4 cups granulated sugar I only used 1 cup 1/2 cup brown sugar 2 tsp. vanilla 3 large eggs 2 large egg yolks 1 1/4 cups buttermilk Make it like a cake. Cream butter, sugar, add eggs one at a time and slowly. Alternate dry and wet, ending with dry. Bake in 3 8-inch cake pans at 350 for about 20 minutes. Milk Chocolate Fudge Frosting 1/2 cup butter 2 cups powdered sugar 3 Tbs. cocoa 1/8 tsp. salt 1/2 tsp. vanilla 2 Tbs. whole milk or cream 6 oz. chocolate, melted You make the frosting, then stream in the melted choco

So, this was awesome. I would give it an 8. I made it up, but it’s easy to replicate. Here is what I did: I used the pizza crust from Peter Reinhart in Fine Cooking Magazine Issue # 92 page 68. A double batch made 3 full-size pizzas, and you need to make this the night before and then bring it up to room temp about 1 hour before you want to roll it. You can find a link to the recipe I used here: http://www.finecooking.com/recipe/pizza-dough You also need to roll this really thin if you want thin crust. Like, probably till you can almost see through it. We put it on these pizza pans with holes in the bottom that Curtis Blair brought us back from Italy (brush olive oil on the pan first), and then put that directly on a pizza stone that has been preheating in an oven set to about 475. Anyway, we spread the following on top of the dough. Pesto (we used the premade kind from Costco) Grilled Chicken, cut into chunks Pistachio nuts Diced tomatoes Mozzarella cheese It’s super

This cake was a big disappointment, although some people loved it. I would give it a 7 personally, but I don’t like cake that has hard edges, and that unfortunately is the reality of a bundt cake. The flavor was good if you like caramel though. I got the recipe from Fine Cooking magazine. Triple Caramel Cake By Johanne Killeen , George Germon Fine Cooking Issue 24 3 cups heavy cream 2 1/2 cups granulated sugar 6 oz. (12 Tbs.) unsalted butter, softened 4 large eggs, at room temperature 2 cups all-purpose flour 1 1/2 tsp. baking powder Pinch salt Recipe and directions can be found at link below: http://www.finecooking.com/recipe/triple-caramel-cake So, you make caramel by putting 1 cup of sugar in a pan and cooking it on medium until it turns dark amber. I slowly move it with a fork so it doesn’t burn. Then you dump in 2 cups of warm cream and stir stir stir. I added vanilla and a pinch of salt as well. You put it back on the heat and boil it for 5 minutes, a

So, this is a recipe courtesy of Me. You’re welcome. I like these a lot, but I love muffins (I give them an 8). These can be a bit like a biscuit texture depending on the flour moisture, etc.  I prefer that. Anyway, I have my original and some of my changes in parentheses. Cranberry Orange Muffins 1/3 cup canola oil 1/3 cup sugar (I cut this down to 1/4 cup) 1/3 cup fresh squeezed orange juice 1/3 cup buttermilk zest of 1 orange 2 eggs 1/2 tsp, salt 1 tsp. baking soda 2 tsp. baking powder 1 tsp. vanilla 2 cups flour (I use half almond flour) 1 cup cranberries (I use 1 1/2 cups in mine) Almond streusel, optional So, you put the wet ingredients together and add dry. Right before it is all stirred together *use a wooden spoon, btw* I add the orange zest and cranberries so they distribute evenly right as the batter is done mixing. Don’t overmix. Bake at 400 for 12-20 minutes. This makes 12 small or 6 large muffins, and I often use the almond streusel from the blueberry

I love me a good enchilada and these didn't disappoint. They get a 7 and the recipe came from melskitchencafe.com. 1 medium onion, chopped fine 1 jalapeño, seeded and chopped fine 1 teaspoon canola oil 3 medium cloves garlic, minced 2 tablespoons chili powder 2 teaspoons ground cumin 3 teaspoons sugar I left this out 2 (8-oz) cans tomato sauce 1 cup water 1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts) 1 cup shredded sharp cheddar cheese 1 cup shredded Monterey jack cheese 1/2 cup minced fresh cilantro 12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas) cooking spray salt and ground black pepper 2 cans black beans Here's the link:  https://www.melskitchencafe.com/red-chile-sauce-chicken-enchiladas/

Carol always made these for Christmas, and I finally decided to make them. They're a Hungarian Christmas cookie, and I love the combination of apricot and cheddar cheese. The recipe was not very specific, so I've added my additions in bold. They get a 7, and she clipped the recipe out of the newspaper years ago. 1 1/3 cups all purpose flour ½ teaspoon salt 1 C. sharp American cheese, grated 1/2 cup unsalted butter, softened ½ cup butter For the apricot filling: 1 cup dried apricots I used 12 ounces, so am not sure how close that is to 1 C. 1 cup sugar I used 3/4 C., but will try 1/2 C. next year.  Cream the butter and cheese until light, then blend flour into cheese and butter mixture. Add water and mix well. Chill 4-5 hours. Meanwhile, put apricots in saucepan and add water until it just covers the apricots. Boil until the apricots are soft. Add sugar and continue to cook until thick. Blend until smooth with an immersion blender.  Divide chilled dou

I didn't get a picture of this, but I made it for Christmas and loved it. Jared's niece always makes it at Christmastime, and it's so tasty and pretty. It gets an 8 and the recipe came from thestayathomechef.com. 12 oz cranberries ¼ cup sliced green onions 2 jalapeños, minced ¼ cup fresh cilantro leaves, minced 2 tablespoons finely grated fresh ginger I left this out 2 tablespoons lemon juice ½ cup sugar I used 1/4 C and it was plenty sweet Salt 2 8-ounce blocks of cream cheese Here's the link:  https://thestayathomechef.com/cranberry-salsa/