Culinary Goods

I like these- I would give them a 7. I actually used strawberries instead of raspberries, but they still tasted great. I got the recipe off of annieseats.com. Raspberry Swirl Cheesecake Cupcakes INGREDIENTS For the crust: 1½ cups graham cracker crumbs 4 tbsp. unsalted butter, melted 3 tbsp. sugar For the raspberry swirl: 6 oz. fresh raspberries 2 tbsp. sugar I used 1 TBS. For the filling: 2 lbs. cream cheese, at room temperature 1 1/2 C. sugar I used 1 1/4 C. Pinch of salt 1 tsp. vanilla extract 4 large eggs, at room temperature DIRECTIONS Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, 5 minutes.  Transfer to a cooling rack. To make the raspbe...

These were a disappointing 4. However, with that being said, keep in mind that I am not a fan of snickerdoodles or sugar cookies in general because I find them bland and flavorless. I tried these because I saw that they had pumpkin in them, which I am a fan of. I could barely taste the pumpkin, though, so they just ended up tasting like snickerdoodles. If you like snickerdoodles, you would probably enjoy these. I got the recipe off of cookingclassy.com Pumpkin Snickerdoodles Ingredients 3 1/4 cups all-purpose flour  3 1/2 tsp cornstarch 1 tsp cream of tartar I didn't have this, so just put in 1 tsp. baking powder, total 1 tsp baking soda 1/2 tsp baking powder 1/2 + 1/8 tsp salt 3/4 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground allspice 1 cup granulated sugar I put in 3/4 C. 3/4 cup packed light brown sugar I put in 2/3 C. 1 cup unsalted butter, softened 1 large egg yolk 3/4 cup canned pumpkin puree 1 1/2 tsp vanilla extract ...

I actually made these a few years ago, but thought about them when I made another coconut cupcake recipe a few days ago. These were really good, but the cupcake itself came from a cake mix and tasted very cake mix-y. Next time I'll use the cupcake recipe from the Coconut Cupcake recipe I just posted and still add the lime to it. I would give these an 8. The recipe came from ourbestbites.com Coconut-Lime Cupcakes Recipe by Our Best Bites 1 yellow or white cake mix (we’re hopelessly devoted to Duncan Hines) 3 large eggs 1/2 cup vegetable oil 1 cup sour cream 1/2 teaspoon vanilla extract 2 teaspoons coconut extract Zest of 1 medium lime 1 cup coconut Coconut-Lime Cream Cheese Frosting: 3 8-ounce packages full-fat cream cheese, softened (normally I’d say low-fat is fine, but in this case, it would be too runny) 3/4 cup butter, softened 3 cups powdered sugar Juice of 1 medium lime 2 teaspoons coconut extract Garnish: Sweetened coconut Lime zest Instructions: Preheat oven ...

These were good- I gave them a 7. I really need to invest in frosting tips so I can pipe the frosting onto my cupcakes and have them look all pretty, but the frosting was still good despite that. The cupcakes themselves were good but didn't taste as coconutty as the frosting did. These would be fantastic if this recipe was combined with the coconut lime cupcakes from ourbestbites.com, which I will post shortly. That recipe uses a cake mix and you could tell, so they would be good with this cupcake recipe. I got this recipe off of cookingclassy.com. Coconut Cupcakes with Coconut Frosting Ingredients ½ cup packed sweetened shredded coconut 1 ¾ cup all-purpose flour or cake flour (for a lighter cupcake) 2 tsp baking powder ½ tsp salt ¾ cup butter, softened (1 1/2 sticks) 1 1/3 cups granulated sugar 2 large whole eggs, at room temperature 2 large egg whites, at room temperature 1 ½ tsp vanilla extract ¾ cup unsweetened coconut milk 1 recipe Coconut Bu...

I thought this would be much better than it was; it was a bit blah. I got the recipe off of cookingclassy.com. I would give it a 6. Creamy Spinach Tomato Tortellini Ingredients 1 (20 oz) pkg three cheese tortellini (preferably the refrigerated kind) 2 Tbsp butter 2 cloves garlic, minced 3 Tbsp all-purpose flour 1 tsp onion powder 1 1/4 cups milk 1/2 cup heavy cream I used half and half 1 (14.5 oz) can petite diced tomatoes (undrained) 1 1/2 cups (packed) chopped fresh spinach 3 Tbsp chopped fresh basil I used dried basil 2 tsp chopped fresh oregano (or 1/2 tsp dry) Salt and freshly ground black pepper 6 Tbsp finely shredded parmesan, plus more for serving Red pepper flakes, for serving (optional) Directions Cook tortellini according to directions listed on package. Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While...

  I got this recipe from annies-eats.com, and it was really quite good. This is a keeper and a great weeknight meal. It probably gets about a 7.8. I have noted my changes below in bold. Salmon Salad with Honey Mustard Vinaigrette Yield: about 4 servings Ingredients For the salmon: · 4 (6 oz.) salmon fillets, deboned · Olive oil · Salt and pepper I used a mustard honey glaze on my salmon, and it was awesome. I took 3 T. spicy brown mustard, 1 1/2 T. honey, 2 cloves minced garlic and salt and made a paste and then put that on the salmon before I cooked it. For the dressing: · ¼ cup olive oil · ¼ cup white wine vinegar I decreased this by 1 Tb. · 2 tbsp. low fat Greek yogurt I used buttermilk instead · 1 tbsp. honey · 1½ tbsp. Dijon mustard I used spicy brown, but dijon would be super good. · Salt and pepper, to taste For the salad: · Mixed salad greens and/or lettuce (about 16 oz.) · 4 hardboiled eggs, peeled · 1-2 ripe avocados · Thinly sliced red onion ·...

I found this recipe on Annies-Eats.com, and it did not disappoint. These get a 7.7. To make them lower carb, you could really make the slaw a salad and then put the burger on top. John made these, but I asked him for changes, and he said he made none besides switching out the buns. Thai Veggie Burgers with Peanut Sauce Yield: 6-8 servings Ingredients For the burgers: ½ cup uncooked quinoa 2 tsp. olive oil, divided, plus more for pan 1 cup water or veggie broth 1 (15 oz) can chickpeas (or 1½ cup cooked chickpeas) ¾ cup old fashioned oats ½ cup yellow cornmeal 1 tsp. kosher salt ¼ tsp. smoked paprika 2 cloves garlic, minced 1 tsp. sesame oil 1 large egg 1/3 cup diced red bell pepper 1/3 cup diced red onion For the slaw: 1 cup thinly sliced red cabbage 1 cup thinly sliced green cabbage 1 cup shredded carrot 1/2 cup coarsely chopped cilantro For the peanut sauce: ¼ cup creamy peanut butter 2 tbsp. honey 1 tbsp. soy sauce 1 tsp. grated fresh ginger ½ tsp. c...