Culinary Goods

This was good. It was easy and fancy and I still like pumpkin pie better, but it was a nice change. I give it an 8.5, and the recipe came from Fine Cooking magazine. Double-Ginger Pumpkin Tart By Abigail Johnson Dodge Fine Cooking Issue 68 6 oz. cream cheese, at room temperature 3/4 cup very firmly packed light  brown sugar I did 2/3 cup 3/4 cup solid-pack pumpkin purée  (not seasoned pumpkin pie filling) 1-1/4 tsp. ground cinnamon 1/2 tsp. ground ginger I was generous with this and I also added 1/4 tsp. of both nutmeg and cloves 1/4 tsp. table salt 1 large egg yolk 1 large egg 3/4 tsp. pure vanilla extract 1 Tbs. finely chopped crystallized ginger; more for garnish I left this out because I did a gingersnap crust You beat cream cheese and sugar until smooth, add pumpkin and spices. Then add the eggs and vanilla, and scrape intro crust. So, she gives a recipe for a cookie crust, and I chose to do gingersnaps instead of what she suggested. I wou...

My Dad made these growing up, and I loved them. It’s hard to re-create something when people don’t have a recipe, so these didn't taste as good as his. So, I need to keep working. These were a 7. He said essentially to put whatever vegetables you want (onions and peppers in my case) in oil and saute them. Salt and pepper are essential. Then, you add cubed baked potatoes and coat them in the oil and warm them through for about 5 minutes, trying to not stir them too much. This vagueness was not enough. Here are some things to keep in mind: 1. The potatoes need to be uniform size, and not massive chunks (my mistake) 2. You need more oil than you would think 3. Don’t crowd the pan or they won’t brown properly (my mistake) 4. Coat them in oil 5. Don’t cook your onions too hot or they will get too brown by the time the potatoes are done I took my vegetables out to leave more room in the pan, and I’m not sure whether that was good or bad. I might need a larger pan, but they w...

This picture is terrible (and the doughnuts were day-old, so don't judge them by the picture). This recipe and tradition came from my old piano teacher, Suzanne Price. When John was growing up, she would fry doughnuts all day and everyone would come to her house and get a doughnut. I only make these for friends because it’s just so much work as it is. These are delicious—I give them a 9. Doughnuts 2 cups evaporated milk 2 cups water 6 Tbs. yeast 1 cup shortening It has to be shortening 1 1/2 cup sugar I only use 1 cup 6 beaten eggs, room temperature 1 Tbs. salt I am generous with this measurement 1 tsp. nutmeg 1/2 tsp. mace 1 1/2 tsp. lemon flavoring 1 Tbs. vanilla 10-12 cups flour Mine uses at least 12 cups So, in a pan you heat 1 cup of the water, add the shortening, salt and sugar, and heat until the shortening dissolves. Put some flour in the Bosch, then take the other cup of water and add the 6 Tbs. of yeast to it. Once it starts to bubble, add it to the f...

Apples hold a special place in my heart since my grandfather was an apple farmer (among other things). I have very distinct memories of watching my grandmother peel and core apples for various things in her kitchen, so having my girls help me core and peel apples for this this just felt nice and familiar. I got this recipe from my dad, but he doesn't remember where he got it from. This is good on toast, waffles, and pancakes (really anything you would put jam on). 24 apples (I used a variety) 2 C. water 1 1/2 tsp. cinnamon 1 1/2 tsp. cloves 1/2 tsp. nutmeg 3 (!) C. sugar I use 1 C. only (1/2 brown sugar and 1/2 C. white sugar) and it's just right for me. If you like things a bit sweeter, you could add 1/2 C. more Peel and core apples, then put them in a big stock pot with the water. Simmer until they're soft, about 40 minutes. Drain them, then puree in a blender. Put apple puree back in the stock pot and add sugar, cinnamon, cloves, and nutmeg, and simmer until ...

These cookies represent much effort on my and Melissa's part to make the best chocolate chip cookies. My mom made these all the time when we were kids, and while they were good, we wanted to make them better. So here you go- the best version of oatmeal chocolate chip cookies I've personally ever tried. Seriously. I get compliments whenever I feed these to someone, and I've been asked for the recipe many times. Aren't you all lucky. 2 C. Oatmeal 1 3/4 C. flour 1/2 C. sugar 1/2 C. brown sugar 1 cube butter 1/2 C. olive oil 2 eggs 1 tsp. baking powder 1 tsp. salt 1 tsp. baking soda  2 tsp. vanilla 1 1/3 C. chocolate chips 1/2 C. chopped walnuts Mix all ingredients and place on ungreased cookie sheet. Bake at 350 for 11-13 minutes. I cook mine for 11 minutes, so watch them to make sure they don't over-bake. 11 minutes is when they start slightly browning around the edges in my oven.

I know I’ve blogged about 1,000 versions of this cake, but I think I’ve found the winner. Here is what I did and what would make it better is to add fresh raspberries on top of the mousse in the layers. It needed more raspberry flavor, and then this would be almost a 10. Chocolate Cake (this is the version I like and use but I’m not convinced there’s not a better one out there, but this one is solid). Devil’s Food Cake recipe that I blogged forever ago. Devil’s Food Cake from December 2014 You need to use 9 inch cake pans. Chocolate Cheesecake Mousse from the recipe Chocolate Cheesecake Pie Essentially, it’s 1 brick cream cheese 1/3 cup sugar 2 Tbs. milk shake salt 1 tsp. vanilla Beat this together, and then add 8 oz. melted bittersweet chocolate. Whip this and then add 1 3/4 cup unwhipped cream and whip until it thickens. Don’t whip too thick because it thickens as it gets cold. Raspberry Mousse 1 brick cream cheese 1/2-2/3 cup powdered sugar shake salt ...

Well, this recipe is a winner—probably a 9.5. It’s also a massive pain in the butt if you mess is up like a million times like I did. Fortunately, I’m here for you and will tell you the secrets. This recipe came from thecakeblog.com, and here are my changes: GINGERBREAD LATTE CAKE a recipe by Tessa Huff 3 cups all purpose flour Don’t use cake flour 2 teaspoons ground ginger I used a heaping 5 tsp. and FullCircle Organic brand is the best 2 teaspoon cinnamon 1 1/2 teaspoons salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup unsalted butter, softened 1 cup brown sugar, packed 2 large eggs 1 cup molasses 1 tablespoon freshly grated ginger I left this out, but did add 1/2 tsp. cloves, 1 tsp. cocoa, and a few grinds of black pepper 1 1/4 cups milk http://thecakeblog.com/2013/12/recipe-gingerbread-latte-cake.html#at_pco=smlrebh-1.0&at_si=57f12d92dda26fda&at_ab=per-2&at_pos=2&at_tot=4 Sift dry ingredients together. Cream butter, sugar, and then add the eggs a...