Culinary Goods

So, I used the following vanilla cake recipe, then layered in raspberry jam, and then did a vanilla mousse on the outside. It's awesome. It gets a 9. Vanilla Cake Cake Recipe from  http://www.cookingclassy.com/fresh-strawberry-cake/ Cake 3 cups (370g) cake flour I measured this by weight and just put 1/3 cup of cornstarch in the bowl and then dumped flour in until it reached the right number of grams 1 Tbsp baking powder 1/2 tsp salt 1 cup (8 oz) unsalted butter, softened 1 3/4 cup (390g) granulated sugar I only did 1 1/3 cups and it was plenty sweet 3 large eggs 2 large egg yolks 1 1/4 cups milk (anything but skim) I used 2% 2 tsp vanilla extract I increased this to 1 Tbs. So, you cream the butter and sugar with the paddle attachment, and add the eggs one at a time. Then the vanilla. Then mix. Sift the dry ingredients, and then alternate dry in 4ths with milk in 3rd, beginning and ending with flour. Put in 3 9-inch cake pans and bake at 350 for like 20 mi...

So, this recipe came from sallysbakingaddiction.com, and it was solid. I would give this a 9. It was not dry, which is my main complaint with bundt cakes. It was bright, and lovely, and we served it with vanilla mousse. Glazed Orange Bundt Cake 3 cups (300g) sifted cake flour * I did mine by weight 1 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 cup (230g) unsalted butter , softened to room temperature 1 and 2/3 cups (333g) granulated sugar I did 1 1/4 cups sugar and it was plenty 4 large eggs , at room temperature 2 teaspoons pure vanilla extract zest of 3 oranges (about 5–6 packed Tablespoons) I also added the zest of a medium sized CA lemon and then zest of 3 oranges juice from 2 oranges (about 1/2 cup fresh juice) 3/4 cup (180ml) buttermilk , room temperature* Easy Orange Glaze 1 and 1/4 cups (150g) sifted confectioners’ sugar I only did 1 cup 2–3 Tablespoons (30-45ml) fresh orange juice 1/2 teaspoon pure vanilla extract Recipe ...

This was good, and a nice way to spice a basic meal up for company. Basically, you grill chicken, melt mozzarella on top, add some pesto, and then a tomato relish. My 2 main suggestions would be to add fresh mozzarella and to not overcook the chicken. Grilled Chicken Margherita 4 boneless skinless chicken breasts, pounded to less than 1 inch thickness salt and pepper to taste 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon Italian seasoning (OR 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme) We used an Italian herb grinder 4 slices mozzarella cheese 1/2 cup basil pesto (try my Easy 5 Minute Pesto Recipe - it's the best!!) https://www.lecremedelacrumb.com/easy-5-minute-pesto-15-ways-to-use-it/ We use Kirkland brand 1/2 cup cherry tomatoes, halved 1 tablespoon fresh lemon juice I forgot this 1/2 cup packed basil leaves, very thinly sliced cracked black pepper https://www.lecremedelacrumb.com/grilled-chicken-margheri...

These were good, but far too sweet. I would cut the chocolate chips down by about 1/3 and also cut down the sugar even more next time. They essentially tasted like a big chocolate chip cookie. They get a 6.5, and the recipe came from bakerbynature.com. 2 and 2/3 cups all-purpose flour 1/2 teaspoon salt 3 teaspoons baking powder 1/2 cup light brown sugar, packed I used 1/3 C. 1 teaspoon ground cinnamon  1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces 1 large egg 3/4 cup heavy cream  1 teaspoon vanilla extract  12 ounce bag chocolate chips 1 cup pecans, chopped For the egg wash: I didn't add this because I'm lazy 1 large egg, beaten 1 teaspoon milk or water 2 tablespoons confectioners' sugar, for sprinkling Here's the link:  https://bakerbynature.com/chocolate-pecan-scones/

We keep eating this before I snap a picture, and to save Stefani the vomit-inducing tuna picture, you’ll just have to imagine an angel hair type pasta. Joh’s sister brought this recipe home from her mission, and then I added to it to the version we currently have. If you like fish, you will like this. 1 box angel hair pasta Heat the following on low/medium until it is fragrant, about 1-2 minutes. Be careful not to burn the garlic 3 Tbs. olive oil 4 cloves garlic 1/2 tsp. salt 1/4 tsp. crushed red  pepper flakes Add 1 Tbs. Italian seasoning Add 1 can drained salmon or tuna and mash it with a fork. Add some cracked pepper. Add 1 can of sliced black olives and 3 diced roma tomatoes. Pour over the cooked angel hair pasta, add more olive oil, and grated parmesan cheese (probably 1/2 cup). Stir, then serve.

So, I got this recipe originally I think from the Smitten Kitchen cookbook by Deb Perelman. I think these are good and would make them again, and my kids really liked them. I might like the other scones better (raspberry orange), but these were definitely good. They taste way better than the picture might suggest. Jam-Bellied Scones Ingredients Dough 1 1/2 cups + 2 tablespoons (195g) flour 1 1/2 cups (96g) wheat bran I used oat bran instead 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (106g) dark brown sugar I did a scant 1/4 cup and it was plenty sweet, it could probably go down another Tbs. 6 tablespoons (85g) cold unsalted butter 1/2 cup (113g) sour cream 1/2 cup (113g) heavy cream we did buttermilk instead Filling & topping 1 large egg, beaten with 1 teaspoon water, for brushing 1/4 to 1/2 cup (85g to 170g) jam or marmalade, of your choice we did fig jam and raspberry, and the raspberry one was the clear favorite 1 tablespoon coarse or turb...

My usual German pork roast that I make is heavy on the caraway seed, and while I like it, I wanted to try something new. This was a winner and will become my new default. While it's heavy on mustard, that wasn't the main favor, and instead just complemented all the other flavors. It gets a 8, and the recipe came from daringgourmet.com. 2 lb pork roast German mustard  I used regular dijon mustard  Oil for frying 1 large yellow onion, chopped 2 cloves garlic, minced 2 tablespoons butter I left this out ¼ cup dry white wine 1 bay leaf 1 teaspoon fresh chopped thyme 2 cups beef broth 2 carrots, cut in half I didn't throw these away after, and instead served them with gravy  For the flour slurry: 3 tablespoons flour whisked into additional ½ cup cool beef broth Here's the link:  https://www.daringgourmet.com/traditional-german-senfbraten-mustard-gravy-pork-roast/