Culinary Goods

So, I failed to get a picture of this because I just had it at a ward function and snagged the recipe from Cynthia Ludlow. This is a great side dish. It kept its shape and had great flavor. I loved it, and would give it a 7.5. Roasted Butternut Squash 4 Tbs. butter Garlic Butternut squash, cut into the shape of an upside-down U, probably about 1/2-1" thick. Cut squash. Brush squash with this garlic butter mixture and then sprinkle panko and parm cheese mixture (60,40) on top of the squash. Bake at 375 for about an hour, uncovered, and then move up to 425 to crisp up. Sprinkle with parsley. You lay them kind of overlapping.

I like Brussel sprouts, so I would give these a 7. I looked around online and settled on the following: 1 lb. brussel sprouts I buy the frozen ones from Costco that are small olive oil kosher salt fresh garlic You take the sprouts and rub the oil on them, then add the salt. I added about 1 clove of fresh garlic as well, and that was fun. You put them in a 400 degree oven for about 20 minutes, shaking the pan every so often.

These were fine, but not great. I think part of it is that I changed things too much. I put my changes below in bold, and my version was a 6. The original would get a 7.5. These originally were given to me by my neighbor, Roxanne, and hers tasted like oatmeal cookie dough. I think I cut the molasses too much. The recipe came from Pinterest, and if you make them like you’re supposed to, they are very good. Gingerbread bites · 2 cups old fashioned oats · 3/4 cup creamy cashew butter (I use Simply Balanced) · 1/3-1/4 cup coconut oil, melted I forgot this, but next time I would add 1-2 Tbs. · 2 scoops vanilla whey protein   I left this out and just added 1 tsp. vanilla · 1/3 cup molasses I added 2 Tbs., and next time I would add at least another Tbs. · 1/3 cup honey I left this out · 1 tsp ground cinnamon · 1 tsp ground ginger · 1/8 tsp salt · 1/8 tsp ground cloves · 1/2 tsp pure vanilla extract https://www.cleaneatsandtreats.com/yummythings/oh-snap-powerballs/ ...

I have blogged so many of these versions, and this is the best one, hands down (the chocolate cake recipe itself could be swapped out because there are so many good ones, but this version gives you the perfect raspberry, chocolate ratio). This gets a solid 9.5. So, I often use this chocolate cake recipe for trifle, and it just turns out awesome. I tried it in 3 8-inch pans today, and it was great, but it dried out more  than I would like. I think part of the problem is that they sat out all day. I think you need to wrap them as soon as they are cool and then leave them at room temp for a day because the 9x13 pan version is so crazy moist that it’s not the recipe but some other factor. Chocolate Raspberry Cake Chocolate Cake 1 cup cocoa I use dutch process 2 cups boiling water 2 3/4 cup sifted flour I sift this first, then measure 2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 cup butter I think you need 2/3 butter and 1/3 canola oil, by ratio, and it co...

My friend Lisa made this, and it was really good. She found this on Pinterest, and it came from therecipecritic.com. It probably gets between an 8, and I would absolutely put this in a regular recipe rotation. It’s easy and tasty. I put Lisa’s changes and my comments in bold. Oh, and I tried this and experimented and her version was way better, so stick with what is here CREAMY TUSCAN GARLIC TORTELLINI SOUP 2 Tablespoons butter 1 small white onion, diced 3 cloves garlic, minced I would increase this 4 cups chicken broth Lisa added 6 cups 28 ounce can diced tomatoes 1 15 ounce can white beans, drained and rinsed Lisa doubled this 1 cup heavy cream ¼ cup grated parmesan cheese 1 Tablespoon italian seasoning She also added 1/2 tsp. crushed red pepper flakes 1 teaspoon salt ¼ teaspoon pepper 2 cups cooked and shredded chicken (I used rotisserie) 9 ounce refrigerated tortellini 2 cups spinach Lisa doubled this https://therecipecritic.com/2016/10/creamy-tuscan...

Ignore the ugly picture that looks like a dry, nasty biscuit. These were good, and I would make them again—the kids liked them, and gave them a 7.5. I definitely think they need macadamia nuts though. I found the recipe on pinterest. Coconut Cream Cheese  Cookies adapted from America’s Test Kitchen 2 cups plus 3 Tbsp all-purpose flour I might decrease this by 1-2 Tbs. because they were a bit too tall for my liking 1/2 tsp baking soda 1/2 tsp salt 12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until room temp 5-6 oz. cream cheese softened I did 8 oz. 1 cup brown sugar, packed I cut this down a bit 1/2 cup granulated sugar 2 tsp vanilla extract 2 cups coconut toasted We also added macadamia nuts Recipe retrieved from: https://bakingblonde.wordpress.com/2009/01/11/coconut-cream-cheese-cookies/ Basically you cream fats and sugar, then add dry ingredients and toasted coconut. Add nuts. Bake at 350 for about 12 minutes. Don’t overbake! The bottoms should be bar...

So, this was good, and I would absolutely make it again (it’s probably like a 8). It’s also fancy enough for company. I have noted my changes below, and I found this recipe on pinterest (it came from a blog/website called cafedelites.com) Creamy Garlic Butter Tuscan Salmon 4 salmon fillets, skin off (or Trout or any white fish) We used 8 fillets of salmon, and it was a bit crowded Salt and pepper, to season 2 teaspoons olive oil 2 tablespoons butter 6 cloves garlic, finely diced I used 8 cloves 1 small yellow onion, diced 1/3 cup dry white wine (OPTIONAL) -- (do not use a sweet white wine) We used this 5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil I left this out 1 3/4 cups half and half *SEE NOTES We did half and half Salt and pepper, to taste 3 cups baby spinach leaves I might have added a bit more than this 1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option) 1 teaspoon cornstarch (cornflour) mixed with 1 tablespo...