Culinary Goods

This was kind of a fun change on cowboy cookies. It came from melskitchencafe.com, and it was tasty.   Cowboy Cookies 1   cup   ( 227   g )   butter, softened (I use salted butter) 1   cup   ( 212   g )   granulated sugar I did 3/4 cup 1   cup   ( 212   g )   packed light brown sugar I did 3/4 cup 1   teaspoon   baking soda 1   teaspoon   baking powder 1   teaspoon   ground cinnamon ¾   teaspoon   salt 2   large   eggs (100 g out of shell) 1   teaspoon   vanilla extract 2 ¼   cups   ( 320   g )   all-purpose flour I would try and decrease this by 20 grams 2   cups   ( 200   g )   old-fashioned rolled oats (see note for quick oats) 1 ½   cups   ( 128   g )   sweetened coconut flakes I think this could go way down 2   cups   ( 340   g )   semisweet chocolate chips 1 to 1 ½   cu...

This picture does a good job of showing the texture on this and how it is not terribly thick.  This was awesome. It's not too thick, so you can pour it on something and have it run over the sides. Even in the fridge, you could stir it. This made a TON, like a quart. NYTImes hot fudge   INGREDIENTS 2   cups heavy cream I used half and half instead. 4   tablespoons unsalted butter ½   cup light brown sugar I cut this down to 1/3 cup ¾   cup granulated sugar I cut this down to 1/3 cup ¼   teaspoon fine sea salt 2   ounces bittersweet chocolate in small pieces 1 ¼   cups sifted high-fat Dutch-process cocoa like Valrhona, Pernigotti or Droste (sift, then measure) ½   teaspoon vanilla extract I probably increased this a bit You combine the butter, sugar, half and half, and salt and bring it to a simmer. Simmer 45 seconds, then add chocolate and whisk. Remove from heat and add cocoa and whisk. Then,  put it back...

 I heard this was fantastic, but cheesecake isn't my most favorite.   Crust: 24 Oreos, powder these in a food processor 1/4 cup butter Put this in the bottom of a 9 or 10 inch springform pan and bake at 350 for 5 minutes. Then add the filling. Caramel Layer: I used my homemade caramel from the NY Times that I have blogged and mixed it with pecans. I had to make like two batches because I had to get enough to cover the crust.   Filling: 4 8-oz. packages Philadelphia cream cheese, softened 1 cup brown sugar                                                            3 Tbs. flour 4 eggs                                                                      ...

  This had lovely flavor and it was a nice change from the regular fettuccine alfredo I made. I give it a 7 and it came from closetcooking.com. 1/2 pound boneless and skinless chicken breast salt and pepper to taste 1 pound asparagus, washed and trimmed salt and pepper to taste 1 tablespoon oil 8 ounce fettuccine (gluten-free for gluten-free) I used 1 lb. 1 tablespoon butter 2 cloves garlic, chopped 4 ounces cream cheese (reduced fat), room temperature, cubed I used 3 oz. 1/2 cup parmigiano reggiano (parmesan), grated 1 cup milk (or broth or pasta water) 1 (14 ounce) can artichoke hearts, coarsely chopped 1 lemon, juice and zest 2 tablespoons parsley, chopped I left this out salt and pepper to taste https://www.closetcooking.com/creamy-lemon-grilled-chicken-and/

  I really liked this. It's healthy and has great flavor, and even my 7 year-liked it (although she likes most things). I give it a 7.5 and it came from mygoodnesskitchen.com. I served it with brown rice.  1   tablespoon   coconut oil I used olive oil ▢  1   large onion or 2 regular (optional for a thicker sauce)   finely diced ▢  3   garlic cloves, minced ▢  400   grams   cherry tomatoes, halved   ▢  1   teaspoon   garam masala ▢  1   teaspoon   curry powder ▢  ½   teaspoon   turmeric ▢  ½   teaspoon   ground cinnamon ▢  ¼   teaspoon   ground cardamom ▢  ½   teaspoon   ground cumin ▢  ½   teaspoon   sea salt plus more to taste ▢  ½   teaspoon   grated ginger I used 1/4 tsp. ground ginger ▢  1   tablespoon   tomato paste ▢  480   grams   cooked chickpeas   cooked or 2 ...