Culinary Goods

So, I used the following vanilla cake recipe, then layered in raspberry jam, and then did a vanilla mousse on the outside. It's awesome. It gets a 9. Vanilla Cake Cake Recipe from  http://www.cookingclassy.com/fresh-strawberry-cake/ Cake 3 cups (370g) cake flour I measured this by weight and just put 1/3 cup of cornstarch in the bowl and then dumped flour in until it reached the right number of grams 1 Tbsp baking powder 1/2 tsp salt 1 cup (8 oz) unsalted butter, softened 1 3/4 cup (390g) granulated sugar I only did 1 1/3 cups and it was plenty sweet 3 large eggs 2 large egg yolks 1 1/4 cups milk (anything but skim) I used 2% 2 tsp vanilla extract I increased this to 1 Tbs. So, you cream the butter and sugar with the paddle attachment, and add the eggs one at a time. Then the vanilla. Then mix. Sift the dry ingredients, and then alternate dry in 4ths with milk in 3rd, beginning and ending with flour. Put in 3 9-inch cake pans and bake at 350 for like 20 mi...

So, this recipe came from sallysbakingaddiction.com, and it was solid. I would give this a 9. It was not dry, which is my main complaint with bundt cakes. It was bright, and lovely, and we served it with vanilla mousse. Glazed Orange Bundt Cake 3 cups (300g) sifted cake flour * I did mine by weight 1 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 cup (230g) unsalted butter , softened to room temperature 1 and 2/3 cups (333g) granulated sugar I did 1 1/4 cups sugar and it was plenty 4 large eggs , at room temperature 2 teaspoons pure vanilla extract zest of 3 oranges (about 5–6 packed Tablespoons) I also added the zest of a medium sized CA lemon and then zest of 3 oranges juice from 2 oranges (about 1/2 cup fresh juice) 3/4 cup (180ml) buttermilk , room temperature* Easy Orange Glaze 1 and 1/4 cups (150g) sifted confectioners’ sugar I only did 1 cup 2–3 Tablespoons (30-45ml) fresh orange juice 1/2 teaspoon pure vanilla extract Recipe ...

This was good, and a nice way to spice a basic meal up for company. Basically, you grill chicken, melt mozzarella on top, add some pesto, and then a tomato relish. My 2 main suggestions would be to add fresh mozzarella and to not overcook the chicken. Grilled Chicken Margherita 4 boneless skinless chicken breasts, pounded to less than 1 inch thickness salt and pepper to taste 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon Italian seasoning (OR 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme) We used an Italian herb grinder 4 slices mozzarella cheese 1/2 cup basil pesto (try my Easy 5 Minute Pesto Recipe - it's the best!!) https://www.lecremedelacrumb.com/easy-5-minute-pesto-15-ways-to-use-it/ We use Kirkland brand 1/2 cup cherry tomatoes, halved 1 tablespoon fresh lemon juice I forgot this 1/2 cup packed basil leaves, very thinly sliced cracked black pepper https://www.lecremedelacrumb.com/grilled-chicken-margheri...

These were good, but far too sweet. I would cut the chocolate chips down by about 1/3 and also cut down the sugar even more next time. They essentially tasted like a big chocolate chip cookie. They get a 6.5, and the recipe came from bakerbynature.com. 2 and 2/3 cups all-purpose flour 1/2 teaspoon salt 3 teaspoons baking powder 1/2 cup light brown sugar, packed I used 1/3 C. 1 teaspoon ground cinnamon  1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces 1 large egg 3/4 cup heavy cream  1 teaspoon vanilla extract  12 ounce bag chocolate chips 1 cup pecans, chopped For the egg wash: I didn't add this because I'm lazy 1 large egg, beaten 1 teaspoon milk or water 2 tablespoons confectioners' sugar, for sprinkling Here's the link:  https://bakerbynature.com/chocolate-pecan-scones/

We keep eating this before I snap a picture, and to save Stefani the vomit-inducing tuna picture, you’ll just have to imagine an angel hair type pasta. Joh’s sister brought this recipe home from her mission, and then I added to it to the version we currently have. If you like fish, you will like this. 1 box angel hair pasta Heat the following on low/medium until it is fragrant, about 1-2 minutes. Be careful not to burn the garlic 3 Tbs. olive oil 4 cloves garlic 1/2 tsp. salt 1/4 tsp. crushed red  pepper flakes Add 1 Tbs. Italian seasoning Add 1 can drained salmon or tuna and mash it with a fork. Add some cracked pepper. Add 1 can of sliced black olives and 3 diced roma tomatoes. Pour over the cooked angel hair pasta, add more olive oil, and grated parmesan cheese (probably 1/2 cup). Stir, then serve.

So, I got this recipe originally I think from the Smitten Kitchen cookbook by Deb Perelman. I think these are good and would make them again, and my kids really liked them. I might like the other scones better (raspberry orange), but these were definitely good. They taste way better than the picture might suggest. Jam-Bellied Scones Ingredients Dough 1 1/2 cups + 2 tablespoons (195g) flour 1 1/2 cups (96g) wheat bran I used oat bran instead 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (106g) dark brown sugar I did a scant 1/4 cup and it was plenty sweet, it could probably go down another Tbs. 6 tablespoons (85g) cold unsalted butter 1/2 cup (113g) sour cream 1/2 cup (113g) heavy cream we did buttermilk instead Filling & topping 1 large egg, beaten with 1 teaspoon water, for brushing 1/4 to 1/2 cup (85g to 170g) jam or marmalade, of your choice we did fig jam and raspberry, and the raspberry one was the clear favorite 1 tablespoon coarse or turb...

My usual German pork roast that I make is heavy on the caraway seed, and while I like it, I wanted to try something new. This was a winner and will become my new default. While it's heavy on mustard, that wasn't the main favor, and instead just complemented all the other flavors. It gets a 8, and the recipe came from daringgourmet.com. 2 lb pork roast German mustard  I used regular dijon mustard  Oil for frying 1 large yellow onion, chopped 2 cloves garlic, minced 2 tablespoons butter I left this out ¼ cup dry white wine 1 bay leaf 1 teaspoon fresh chopped thyme 2 cups beef broth 2 carrots, cut in half I didn't throw these away after, and instead served them with gravy  For the flour slurry: 3 tablespoons flour whisked into additional ½ cup cool beef broth Here's the link:  https://www.daringgourmet.com/traditional-german-senfbraten-mustard-gravy-pork-roast/

This was good, and the best part is that it had only has 3 TBS of sugar in it. The ginger flavor wasn't very noticeable, so you could always add more if you really like ginger. Also, the pastry crust was good but not the best I've ever had, so it could be easily swapped out for a different crust recipe. It gets a 7.5, and the recipe came from bethdumham.ca. Filling: 2 pears, thinly sliced 3 tbsp unsalted butter, melted 3 tbsp brown sugar 1 tbsp crystallized ginger, very finely minced 1 tsp pure vanilla extract 1/4 tsp ground cinnamon 1/4 cup coarsely chopped walnuts Pastry crust:  1 1/4 cup all purpose flour 1/4 teaspoon salt 6 tablespoons ice cold butter, cut into small pieces 1 large egg- lightly beaten Here's the link:  http://bethdunham.ca/updatesnews/2016/1/20/ginger-pear-tart-with-walnuts

This was surprisingly good, which I should have known since it came from the ever fabulous melskitchencafe.com. I think it needs the caramel on top, or at the very least some fresh fruit on the cream. I loved this. I give it a 9. I had a piece and a half and then licked the serving utensils. I have no shame. Fallen Chocolate Cake 1/2 cup (1 stick, 4 ounces) butter, cut into tablespoon-size pieces 2 tablespoon vegetable, canola, avocado or grapeseed oil 10 ounces (about 1 2/3 cups) semisweet chocolate chips or chopped chocolate (see note) 6 large eggs 2 tablespoons natural unsweetened cocoa powder 3/4 cup + 2 tablespoons granulated sugar, divided (you'll use 1/4 cup in the batter, 1/2 cup in the egg whites and 2 tbsp on top of the batter) I didn’t add any to the top of the batter and cut the others down bvy 1 Tbs. each 1 teaspoon vanilla extract 1/4 teaspoon salt (I use coarse, kosher salt) Recipe retrieved from: https://www.melskitchencafe.com/fallen-chocolate-c...