Culinary Goods

First, this is the same cake, taken with a different camera. Isn't it interesting how different the color is? It was really dark, like the one on top. So, I know I have a problem with trying new chocolate cake recipes. I’m not sure this one is the best one, but it’s definitely good. I got the main cake recipe from the book “Bravetart” by Stella Parks. So, the method of making this cake was super easy. The cake itself was rich and dense, but not dry. My main problem is that it’s a lot of really rich ingredients for not much of an improvement in the cake. My original one doesn’t have dark chocolate or extra egg yolks or that much butter, and it’s perfectly fantastic. I would make this again, but I’m not convinced this is my go-to version. Her title is “One-Bowl Devil’s Food Layer Cake” on page 124 and here are the ingredients: 3 sticks butter 1 1/2 cups coffee 1 cup Dutch-process cocoa powder 1 1/4 cups/6 oz. dark chocolate 2 cups/16 oz . brown sugar I only did 12 oz.

So, I have a thing for oatmeal cookies. I heart these a lot. These are the best I’ve personally had, so I’m done looking (feel free to send me over new ones if you think I’m mistaken). These are a great blend of chocolate, cinnamon, nuts, and raisins. The texture is fantastic, and they are just really good. The molasses is a must, as is soaking the raisins. I kind of combined this recipe I found on Pinterest with the Bouchon Bakery one. I doubled the recipe and got 18 big, bakery-style cookies. I give these an 8.5. Big and Chewy Oatmeal Cookies 1/2 cup butter room temperature I did 50% canola oil 1/2 cup Golden Barrel Organic Brown Sugar   I did 1/2 cup for a double batch 1/4 cup white sugar   I did 1/3 cup for a double batch and this could probably go to 1/4 cup 1 egg 1 tbsp Golden Barrel Blackstap Molasses 3/4 cup flour 1 1/2 cup rolled oats 1 tsp cinnamon 1/2 tsp baking soda 1/2 tsp salt 2 tsp cornstarch 3/4 cup dried cherries   I left this out 1/2 cup chopped

So, I made this up for John’s birthday and it was a hit. It gets a 9.5. First, I made a gingersnap crust: Crust: 12 oz. gingersnaps, crushed 8 Tbs. butter, melted You push this on the bottom and up the sides of a 9 inch springform pan Bake at 350 for about 5-7 minutes Next, you add the filling: 4 8 oz. packages of cream cheese 1 cup sour cream 1 1/4 cup sugar 4 large eggs 1 Tbs. vanilla Zest of 3 lemons 1/2 cup lemon juice 1/4 cup flour pinch salt 1/4-1/2 tsp. lemon extract You blend the cream cheese and sugar, then add eggs one at a time. You add the lemon juice, sour cream, flour, and flavorings next, and t hen fold in the zest You pour this on the crust, and bake it at 450 for 10 minutes and then at 250 for 1 hour. I often leave the cheesecake in the oven for 2 more hours after it’s turned off. The inner third of the cheesecake was still jiggly, but it ended up doing just fine in the oven after it sat. Put it in the fridge, and then top with lemon cream

So, this was good but not amazing. It came from carlsbadcravings.com, and the recipe is great. It’s just not that much better than traditional coffee cake. So, I think the cream cheese layer was too much, I would definitely cut this in half if I made it again. I put my changes below in bold: Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake Cinnamon Walnut Streusel 1/2 cup walnuts 1/2 cup flour 1/2 cup brown sugar, packed 1/2 tablespoon cinnamon 4 tablespoons cold butter, cubed Banana Cake 2 1/4 cups all-purpose flour 1 1/4 teaspoons baking powder 1 1/4 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 cup butter, softened 1 1/2 cups sugar I cut this down to 1 cup 2 large eggs 1 cup mashed bananas (about 2 large ripe bananas) 1 tablespoon vanilla extract 1 1/4 cups sour ream (not nonfat) We used light 1/2 cup semi-sweet chocolate chips (optional) I would use Ghirardelli  big baking chips instead of chocolate chips 1/2 cup walnuts, chopp

So, this is awesome homemade vanilla ice cream and it’s ice cream, so it gets a 9. The recipe came from Fine Cooking Magazine. We doubled it, and it was perfect for our family. I put my changes below in bold. Vanilla Ice Cream By Abigail Johnson Dodge Fine Cooking Issue 71 1 cup whole milk 1 cup heavy cream 1 vanilla bean, split, or 1-1/2 tsp. pure vanilla extract I increased this to 2 tsp. per batch and I also added about 1/4 tsp lemon extract b/c this is what my Grandma Peterson used to do 6 large egg yolks We had medium eggs 1/3 cup granulated sugar I decreased this to 1/4 cup 1/8 teaspoon table salt http://www.finecooking.com/recipe/vanilla-ice-cream You whisk the eggs, salt, and sugar together for about 1 minute. Then, you put 1 cup of cream in a metal bowl that is inside a bigger metal bowl filled with ice water. You put the remaining milk and cream on the stove and heat it to barely a simmer. Then temper the eggs, put it back in to the pan, and cook until

The texture of this is just beautiful. It’s like butter, but not greasy. It’s light in color, and just a fabulous alternative to lemon curd (this has more butter than lemon curd, so it’s less like a pie filling and more like a cream texture—you could probably decrease the butter if you needed to). It is richer than lemon curd, but very tasty and we put it on top of the lemon cheesecake. I combined a couple of recipes and created this: 1/2-2/3 cup of sugar zest of 3 lemons 2/3-scant 3/4 cup lemon juice   3 whole large eggs 1 large egg yolk pinch salt 1 cup butter So, first you zest the lemons and mix them together with the sugar using your fingers. Then, you add the lemon juice and the eggs and whisk it. You set this mixture over a water bath of simmering water, and your stir is almost constantly so the sugar and eggs don’t screw up (I don’t remember the why, I just remember reading it). Anyway, it takes about 10 minutes, but eventually it gets to 180 degrees, and then you

So, this recipe came from the Bouchon Bakery cookbook. The recipe is solid. I screwed up the directions and they were heavy and terrible. However, if you just make them like normal muffins (or can pull of their instructions), I have no doubt these will be amazing. · 1 and 1/4 cups (161 g) Cake Flour · 1/2+1/8 tsp (3.4 g) Baking powder · 1/2 tsp (1.7 g) Kosher salt · 1 cup + 3 tbsp (234 g) Sugar I decreased this by about 25% · 1/2 cup + 3 tbsp (170 g) Eggs · 3/4 tsp (4.5 g) Vanilla paste · 6.8 ounces (194 g) Unsalted butter, melted and still warm · 1/4 cup (60 g) Fresh Lemon Juice · Generous 1 tbsp (6 g) Grated Lemon Zest · 1 and 1/2 tsp (4 g) Poppy Seeds from “Bouchon Bakery” by Thomas Keller and Sebastien Rouxel) So, they had you make this with an immersion blender, but next time I will combine sugar and butter, add eggs one at a time, and then alternate the dry ingredients with the lemon juice. You put these in the fridge overnight.  You preheat the oven to 425,

So, this was good, and I would make it again—it gets an 8. It came from the Tartine cookbook by Elisabeth M Prueitt and Chad Robertson, and I put my changes below in bold Cake 1/2 cup + 1 Tbs. almond paste (6 oz./170 grams) I would make sure to measure this, because I didn’t and I regretted it 1 cup + 2 Tbs. sugar (8 oz./225 grams) I cut this down to 2/3 cup 3/4 cup butter 1 1/2 cups + 2 Tbs. all purpose flour (7.5 oz./215 grams) I would consider using cake flour next time 1 1/2 tsp. baking powder 1/2 tsp. salt 3 large eggs I also added about 1/2 tsp. lf almond extract because I really like the flavor of it For the cake, you mix the almond paste with the sugar and beat until it’s creamy. Then add the butter and beat some more. Then, combine the dry ingredients and add those and the eggs to the mix at the same time. Mix until barely combined. Do not overmix. Put it an 8 or 9 inch dish and then put the fruit on top and the crumble topping Bake at 350 for about 4o minutes (m

After looking at various recipes online, I combined them to make this lovely version. I didn’t taste it directly because it’s meant as a baking ingredient, but it smelled good, and I would use this again. Almond Paste 1 1/2 cups almonds 1 1/2 cups powdered sugar 1/4 tsp. salt 1 egg white 2 tsp. almond extract So, you pulse the almonds in the food processor until they are like meal. Then you add the extract and pulse it. Then you add the remaining ingredients and it will all come together in a sticky ball, kind of like almond butter. Refrigerate. A half of a batch makes about 2/3 cup of almond paste.

So, I felt inspired by this recipe when I saw a picture on pinterest and then just made my own version. It was good, but for some reason I will always prefer plain fettucine alfredo. Weird. I would make this again though, and it gets a 7.5. So, first, I sauteed mushrooms in butter, oil, salt, and fresh garlic. Then, I used the same pan to sear the shrimp with oil, garlic, and 1/4 tsp. crushed red pepper. Then, you make a traditional alfredo sauce 1/4 cup butter I use half olive oil 3/4 cup cream I often use half milk, half cream 1 small clove garlic, pressed 1/8 tsp. pepper 1/4 cup chopped fresh parsley I use dried 1/2 cup parmesan cheese 1 Tbs. flour ¼ tsp. salt Melt butter over medium heat, add cream and spices until almost at boiling point. SLOWLY stir in cheese. You need to double this for a pound of pasta Then, I combined it all together.  We served it with asparagus.

This is a classic that John’s Dad taught him to make after serving a mission in Paris. If you have the right toppings, these can be a 9. If your toppings suck, don't blame me. John has tweaked it a bit, and I like it with a bit more almond than he does, but here is the basic recipe: Crepes 6 eggs 1 1/2 cups flour 1 1/2 cups milk 1 1/2 T. vanilla 1 T. sugar 1/4 cup oil 1/4 tsp. salt 1/2 tsp. almond extract John likes to mix it with a hand blender, but I prefer doing it in the BlendTec. You put this on about a 7 or 8 on the stove (medium-medium/high heat), and then use 1/3 cup to put it on a crepe pan as you swirl it cover the pan with the other hand.

I love pecan bars and they are so dang easy to make. While they're not as good as pecan pie, they are still just lovely. I actually don't know where this recipe originally came from, but I've made these for years. They get an 8. 2 C. flour 1/2 C. sugar I used 4 tsp. 1/8 tsp. salt 3/4 C. butter 1 C. brown sugar 1 C. corn syrup 1/2 C. butter 4 eggs, lightly beaten 2 1/2 C. pecans, finely chopped 1 tsp. vanilla Heat oven to 350. Combine flour, sugar and salt, cut in 3/4 C. butter until mixture resembles very fine crumbs. Press evenly into a greased 9 x 13 pan. Bake at 350 for 17-20 minutes or until lightly browned. Combine brown sugar, corn syrup, and 1/2 C. butter in saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir 1/4 of the hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling into crust. Bake at 350 for 35 minutes or until set. Cool completely in pan on wire rack. Cut into ba

These were way too sweet, and they were almost not enjoyable because of it. If the sugar was cut way down, I would think they were great. They get a 5, and the recipe came from metlskitchencafe.com. 1/2 cup (4 ounces, 1 stick) butter 1 cup (6 ounces) semisweet or bittersweet chocolate chips (or chopped chocolate) 3/4 cup (5.25 ounces) light brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup (5 ounces) all-purpose flour 1/3 cup (1.25 ounces) natural unsweetened cocoa powder 1/4 teaspoon salt 1/2 teaspoon baking soda 1/2 cup (3 ounces) chocolate chips Here's the link:  https://www.melskitchencafe.com/brownie-cookies/?epik=0jYouE_IWn15y

This was healthy and had decent flavor, but was a bit underwhelming. It could be spruced up with fresh garden tomatoes and grilled zucchini, but as is, it was just fine. It gets a 5, and the recipe came from pinchofyum.com. 1 medium spaghetti squash, halved and seeded olive oil kosher salt 2 cloves garlic, minced 2 teaspoons white wine vinegar 1/4 cup minced fresh parsley 2 tablespoons minced fresh basil (sage is also yummy) 3/4 cup shredded Gruyère cheese I used swiss cheese 1/2 cup pine nuts, toasted black pepper Here's the link:  https://pinchofyum.com/garlic-spaghetti-squash-with-herbs?epik=0v4ouE_IWn15y

This was tasty and had lovely flavor. You could lots of different vegetables in this, which is always nice. It gets a 7 and the recipe came from naturallyella.com. 1 tablespoon olive oil 1/2 bunch scallions 2 cloves garlic minced 2 tablespoons minced fresh ginger 2 cups low-sodium vegetable broth 2 cups water 1 head bok choy 4 ounces ramen noodles  Salt if desired Sesame Seeds for topping Red Pepper Flakes for topping Here's the link:   https://naturallyella.com/ginger-bok-choy-soup-with-noodles/

These were good but not great. I already have a great roll recipe, but wanted to try something new. I don't know that I'll make these again, but it was a nice change. They get a 6 and the recipe came from cookingclassy.com. 2 1/4   tsp   active dry yeast 1/2   cup   warm water   , 110 degrees 3   Tbsp   sugar   , divided 3/4   cup   milk   , warmed to about 80 degrees 1   large egg 3   Tbsp   unsalted butter   , softened 3 1/2   Tbsp   chopped fresh rosemary 1 1/2   tsp   salt 1   Tbsp   whisked egg   , for brushing rolls 3 1/2   cups   all-purpose flour   , then more as needed Good quality extra-virgin olive oil and freshly ground black pepper Her's the link:  https://www.cookingclassy.com/rosemary-dinner-rolls/

These were a good healthy snack, but the chocolate chips add a nice treat-like quality. My kids really liked these, so that's always a plus. They get a 6 and the recipe came from melskitchencafe.com. 2 1/4 cups rolled oats, finely ground in a blender or food processor (measure the oats before grinding) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 3 medium bananas 1 teaspoon vanilla extract 1/4 cup unsweetened applesauce 1/4 cup honey or agave nectar 1/3 cup chocolate chips (optional) Here's the link:  https://www.melskitchencafe.com/banana-bread-chocolate-chip-snack-bars/

This was supposed to be part of a meal with beans, rice, and fruit, but I only did it with the beans because it had been a long day. This actually had fantastic flavor and would be good in tacos. This gets a 7.5 and the recipe came from evseats.com. Chicken 3 Tbsp. vegetable oil 2 large chicken breasts, diced 2 Tbsp. ground cumin 1 Tbsp. chili powder 1 Tbsp. dried oregano salt and pepper to taste 4 garlic cloves Zest and juice of 1 orange Zest and juice of 1 lime Here's the link:   http://www.evseats.com/cuban-chicken-black-bean-rice-bowls/