Culinary Goods

John’s Dad loves this cake, and I don’t normally do 3 types of chocolate because I like raspberries and vanilla mousse, but here you go. I would give this a 9.5: Chocolate Cake 1 cup cocoa I use dutch process 2 cups boiling water 2 3/4 cup sifted flour I just sift flour to 350 grams 2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 cup butter I do 50& butter and 50% canola oil to keep it moist 2 1/2 cups sugar I do 1 1/2 cups sugar 4 eggs 1 1/2 tsp. vanilla I increase this to 2 tsp. Make the chocolate water and cool it. You cream the fat and the sugar for about 4 minutes, then add the vanilla. Add eggs one at a time. Add dry, alternating with chocolate water in 3rds, ending with flour. Flour, water, flour, water, etc. I fold in 2 Tbs. of mayo at the end. Bake at 350 for about 18 minutes. 3 9-inch pans. I think making this a day in advance would be a good idea. Don’t overbake them or it will be dry. Chocolate  Mousse Layer 8 oz. cream cheese 2 Tbs. milk 1/4 cup p...

I love this ice cream. I give it a 9. Keep in mind, I have an unusual love for peanut butter. We had this at my friend Lisa’s house, so here is the recipe she used: 5 cups creamy liquid (3 cream, 2 cups milk) 2 eggs 1 tsp. vanilla 1 cup sugar 1 cup peanut butter dark chocolate peanut butter cups (Trader Joe's brand) She beats the eggs and sugar, added the peanut butter, and then the cream, milk, and vanilla. So, here is what I will do 3 cups half and half 1/2 -1 cup cream 3 T. sugar 6 medium egg yolks 1/4 tsp. salt 1 cup peanut butter 2 tsp. vanilla dark chocolate peanut butter cups You warm the milk with the salt and sugar, and then temper with the eggs and put back in the pan and cook until it’s about 160 degrees (it will coat the back of the spoon). If you are using part milk part cream, just heat the milk up during this part and add the cream afterward. So, strain this into a bowl, and add the peanut butter. Freeze it, then mix in the chocolate.

This was my favorite dinner when I was a kid, but I only got it 1-2 times a year, so it was always a special treat. My parents didn't bread the chicken and just cooked it in a dutch oven, so I can't tell you how much I loved being introduced to this by Jared when we were first married. This is Carol's recipe, and I haven't found a better one. We've made slight changes, but not a lot. We also double the sauce, which makes it nice and flavorful, and this gets a 10 rating. Here's what we do: 4 chicken breasts 1/2 tsp. garlic powder 1/2 C. cornstarch 1/2 C. flour 1/2 tsp, kosher salt 1/4 C. evaporated milk 3 eggs Vigorously beat egg and canned milk together. In another bowl, combine 1/2 C. cornstarch, 1/2 C. flour, 1/2 tsp. kosher salt, and 1/2 tsp. garlic powder. Cut chicken into strips, dip it in the egg mixture and then the cornstarch mixture. Place on a cookie sheet so that they're not touching each other. Brown in a frying pan (don't cook c...

This is fry bread, though if you're a weird Utahn, you'll call it a scone. I can't tell you how confused I was the first time I ordered what I thought was a scone in a Starbucks later as an adult. Anyway, these are great as Navajo tacos with taco fixings on them or with honey butter and cinnamon as a dessert. They are just the best and there's nothing to not like about them. Melissa's going to have to remind me where this recipe came from. I know we got a fry bread recipe from a native Navajo woman in our old ward in AF (Maeda Beck), but I don't know if this is her exact recipe. Anyway, they get a 10 because they're fantastic. 2 C. warm buttermilk 2 TBS yeast dissolved in 1/4 C. water 3 tsp. baking powder 6 TBS canola oil 2 eggs 1 tsp. salt 1/2 tsp. soda 2 TBS sugar 6 C. flour Knead together well, keeping dough soft. let rise about 1 1/2 hours, then roll out and cut into 2" by 3" pieces. Deep fry in canola oil.

This was super rich and creamy and gets an 8.5. It calls for 8 egg yolks, so you know it's going to be good and custardy. I only had 5 ounces of milk chocolate, so I supplemented with 2 ounces of dark chocolate. I added some Andes mint chips at the end of the freezing process, so it was a nice mint chocolate chip ice cream. It came from Fine Cooking. 1-1/2 cups whole milk 1-1/2 cups heavy cream 1 Tbs. natural cocoa powder 1/3 cup granulated sugar 7 oz. good-quality milk chocolate, finely chopped 8 egg yolks Here's the link:  https://www.finecooking.com/recipe/milk-chocolate-ice-cream

This was SO good (I usually do air popped, which is kind of rubbery). This tastes awesome, and it’s more work, but the texture is also great. I used this recipe as a basis: https://dontmesswithmama.com/instant-pot-popcorn/ I had to use my big one for this to work, but basically, you turn the instant pot onto saute and hit adjust until it is high (I just hit my saute button more than once and it changes the heat). Then, you let it sit for about 5 minutes to heat up. Then, you add 2 Tbs of oil, I did canola, and it should be shimmery hot. Then, you add 1/2 cup of kernels, and push them around with a spatula for about 30 seconds.  Then you put a clear lid on and wait about 2 minutes. Then, it starts to pop. And it takes about 4 minutes to get most of it popped (you kind of have to glance through the lid). Then, you turn the heat off, let it sit 30 seconds, and enjoy.

This was surprisingly good. I wasn’t even expect it to be tempting at all, but it’s like a less soggy form of bread pudding. I would make this again, and it would be awesome with fresh fruit and cream. I got the original inspiration off of everydayannie, and then I tweaked it so much I'm not even sure why I included it here, but you know, it's the basis. 4 large eggs I did a 5 or 6 egg batch, and I used farm eggs 1 cup half-and-half (or milk) I did 1/2 cups of half and half ¼ cup maple syrup instead of this I did 1/4 cup of brown sugar and 1/4 cup of white sugar, I think, or maybe just 2 T. of each, which would be PLENTY. I think 1 1/2 Tbs. of each would even work great 1 tbsp. vanilla extract I also added about 1/4 tsp. salt 1 vanilla bean, split lengthwise (optional) I didn’t have this at all 1 tsp. ground cinnamon I might have done less than this, but this would be a good measurement Dash grated nutmeg I left this out but it would be good 1 small French baguette*, cut ...