Culinary Goods

So, I loved these. I give them a 9. I realize I am a peanut butter fiend, but still. And, I made the chocolate cookie recipe up originally, so I always feel awesome about that.  I always do a double batch and I get 60 small cookies out of a double batch. Also, I love the originals, but side by side, I don't think I would ever choose an original after I ate a peanut butter one. Chocolate Cookie--single batch, 30 small cookies 1/2 cup butter, softened 1/2 cup olive oil 2/3 cup cocoa I use Callebaut Dutch-process 2/3 cup brown sugar I did scant 1/4 cup white sugar 2 eggs 2 tsp. vanilla 1 tsp. baking soda 1 tsp. salt 2 cups flour, scant (I do 3 3/4 cups for a double batch) You put them on the sheet (15 to a sheet for the small ones), flatten them slightly (not too much), and bake at 350 for 7 1/2- 8 minutes. Do not bake them longer than 8 minutes. Trust me. They won't look done sometimes, but they are, even when I have 2 pans in at a time. The following frosting recipe is enough fo...

So, this tastes like a barely sweet Italian biscotti, so I like it. It's a great first effort, and I would absolutely  make this again. I combined the recipe from my "Cook's Illustrated Baking Book" cookbook with some tips I read on sallysbakingaddiction.com. If I made them for company, I would at least 3/4 cup of sugar.  Almond Biscotti 1 1/4 cups (6 25. oz) whole almonds, lightly toasted 1 3/4 cups (8.75 ounces) flour 2 tsp. baking powder 1/4 tsp salt I also did 1 tsp. of anise seed, ground and next time I would do at least 1 1/2 tsp. 2 eggs, plus 1 egg white for glazing that is beaten and mixed with pinch of salt 1 cup sugar I did 1/2 cup, 50% brown, 50% white, and I would do all white next time 4 T. butter, melted and cooled I did 3 T butter and 1 T canola oil 1 1/2 tsp. almond extract I would go generous 1/2 tsp. vanilla I would go generous So, you toast the almonds in a 300 degree oven for about 11 minutes. They will barely be toasted. Take them out and reserve ...

  So, I didn't include an actual picture because Stefani HATES this and I didn't want her to throw up on her keyboard. This is tuna noodle casserole. It isn't spectacular or amazing, but every so often, I make it. It's definitely better from scratch, so if you ever need to make it, here you go. I'm going to figure out how to transition this to a pressure cooker version at some point, but for know, this will work. This version came from ourbestbites.com  Tuna Noodle Casserole   8 ounces medium shell pasta, cooked al dente according to package directions (I used egg noodles) 4 tablespoons butter, divided 1 medium stalk celery, thinly sliced or diced I used 3 stalks ¼ cup diced onion I did a whole onion 8 ounces mushrooms, sliced or diced olive oil, as needed 4 tbs flour 1 14.5 ounce can chicken broth (just under 2 cups), warmed 1 cup milk, warmed ¼ teaspoon kosher salt 1/4 teaspoon black pepper ⅛ teaspoon dill 2 tsp fresh lemon juice, more if desired (I ...

  I finally made Julia Child's Beef Bourguignon because I'm old enough to not mess it up by cutting corners and not paying attention. I started early since it needs at least six hours in the crockpot. The red wine really gives it a deep taste. Once you get done with the half hour or so of prep and cooking before it all goes into the crock pot, it's pretty easy. I paired it with squash and steamed spinach because I'm amazing. I also used mashed potatoes as the bottom portion (you basically pour the bourguignon on top of the potatoes). Overall, it was pretty tasty. I give it an 8. I got the recipe here and they show a helpful video as well: https://cafedelites.com/beef-bourguignon/ A few notes: It needs a bit more salt. A better red wine will make this sing. When you mix in the flour as a thickener, make sure to mix the flour first with a tiny bit of water or wine. Then, dump it into your pot. I also had to double the thickener and it still wasn't thick enough. Maybe ...

This was good. Emma loved it, and it was healthy and filling and I would absolutely make these again. I looked online and then did my own thing.   Salmon Buddha Bowl We used honey garlic glazed salmon, put this on top of rice, and then added: Sautéed mushrooms sliced cucumbers julienned carrots red onions cilantro edamame avocado Dressing 1 Tbs. gochujan sauce 3 T. rice vinegar 1/4 cup oil 1 tsp. salt 1 clove garlic, minced 1 T. soy sauce squirt of fresh ginger paste

I looked online and combined some ideas and made this up  Honey Garlic Glazed Salmon In a big cast iron skillet, add: 1 T. butter 1 T. olive oil Heat in skillet and then add 6 cloves garlic, minced 4 T. soy sauce 4 T. honey 2 T. water 2 T. Olive Garden dressing Warm this, and then put salmon ( we did 3 pieces) in pan. Spoon sauce over salmon periodically. After about 6 minutes on medium, put it under the low broiler for about 4-5 minutes (watch carefully!)

 So, this was better than I thought it would be. It really did taste like an old fashioned donut. I would absolutely make this again, and I think it would actually be a good breakfast cake because it is not overly sweet. This is a simple cake, so we served it with cream and caramel, and next time, I am not even sure I would do the butter and cinnamon/sugar crust. This is like a cake version of shortbread, so if you don't like simple (good, but not bold) flavors, you likely won't enjoy this. Doughnut  Bundt Cake 1   cup/225 grams unsalted butter, at room temperature, plus 1/2 cup/115 grams, melted, for finishing I did 50% high quality olive oil in the cake, and then 1/4 cup of butter for the glaze part. I would do 100% olive oil 1 ½   cups/300 grams plus 2/3 cup/135 grams granulated sugar I did a scant cup of sugar in the batter and then maybe 1/3 cup of sugar in the cinnamon sugar part. This could easily go down to a scant 3/4 cup of sugar 4 ...