Culinary Goods

So, this was good. It's like a pound cake that tastes like almond. The texture was beautiful, even though I was afraid it would be stodgy b/c of how it looked. This recipe came from NY Times cooking, and it originally I think was from the Chez Panisse cookbook. I would make this again. It's not the best in the world, but it's definitely tasty. I honestly think it would be even better with cherries, but peaches were good, and I also put some cinnamon sugar on top.  Almond Cake with Peaches and Cream  Recipe by Lindsey Shere Adapted by Melissa Clark 1 ¼   cups/280 grams softened unsalted butter, plus more for the pan I did 1/4 cup oil and 1 cup butter 1   cup/128 grams all-purpose flour, plus more for the pan measure by weight 1   packed cup/125 grams almond flour or sliced, blanched almonds I did almond flour and measured by weight. 1   cup/125 grams confectioners’ sugar, plus more for serving I did 2/3 cup 6   large eggs plus 1 egg white, at room tempe...

I saw something similar on Pinterest, so I tried it out. This isn't amazing, but it's good enough and it's easy. I wouldn't hesitate to make it again. Here is what I did Instant Pot Honey Mustard Chicken 6 chicken thighs (bone-in with skin would be best) Saute in some butter and oil and salt and pepper until they brown a bit. I also added a chopped onion at this part. Then, pour the following over that to kind of deglaze the pan: 1/3 cup water 1 tsp. Better than Bouillion 2 T. honey 2 T. dijon mustard or mix of spicy brown mustard 1/2 tsp. garlic powder Add chopped potatoes, carrots, and green beans (I sprinkled this with lawry's seasoned salt). Pressure cooker for 8 minutes. Mine was watery, but I had twice as much honey and mustard and water before I adjusted the recipe to what I have above..

  I love this cobbler. It's something I've made for years, and it's great because you can add so many different fruits and flavor pairings. So it's very versatile. Peach cobbler growing up Mormon was cake mix, sprite and canned peaches in a dutch oven (wtf?), so it was nice to find an actual peach cobbler recipe. It came from Fine Cooking and gets a 9. https://www.finecooking.com/membership/pdf/18915/051086060.pdf

  This was the cornbread we were raised with, and it's just a good traditional recipe that everyone likes. I made up the honey butter recipe for the top, and it's a winner. I honestly have no idea where my parents got this recipe. 1/2 cup butter                                                                2 eggs 1/2 tsp. soda                                                             ...

So, this was awesome. It came from carlsbadcravings.com and it was very tender cake. Here are some thoughts: You do need room temperature ingredients. I don't know that the brown sugar in the glaze helps the texture at all--perhaps use all white. If I were to cut the sugar, I would not go under a cup because I am not sure how much that had to do with the awesome texture. Apparently this is better the next day.   Kentucky Butter Cake  CAKE 24   tablespoons (3 sticks)   unsalted butter   softened to room temperature 2   cups   granulated sugar I did 1 cup white sugar and 3/4 cup brown 5   large eggs   at room temperature 3   cups   all-purpose flour 1   teaspoon   salt 1   teaspoon   baking powder 1/2   teaspoon   baking soda 1   cup   buttermilk or sour milk*   see notes I did buttermilk 1   tablespoon   vanilla extract I also added 1 tsp. cinnamon BUTTER SAUCE/GLAZE 1   cup...

This was good-- I would recommend it. I sort of just created this myself after looking at a few different recipes, so all criticism can be sent directly my way. The picture is horrible because by the time I took it it was nearly gone.  Chocolate Zucchini Bread --Makes 2 loaves ·          3 C grated zucchini ·          2 C flour ·          2 t cinnamon ·          1/2 t salt ·          1 1/2 t baking soda ½ tsp. baking powder 1 cup cocoa (not Dutch processed, unless you want to switch the amount of soda and powder measurements) ·          2/3 cup olive  oil ·          3 /4 C brown sugar ·          3 eggs 1 egg yolk ·     ...

  I can't give this a proper rating because I forgot a few steps, but the texture was good and it makes for a nice presentation. Don't forget the last steps (with the glaze and the poking of water and sugar in after it's done baking) like me, because it just wasn't sweet enough. This is a Fine Cooking recipe.  For the dough 1/2 cup warm whole milk (110°F to 115°F) 1-1/2 tsp. active dry yeast 1/4 cup plus 1 tsp. granulated sugar 10 oz. (2-1/4 cups) all-purpose flour; more as needed 1/2 tsp. kosher salt 1 large egg plus 2 large egg yolks, at room temperature 2 oz. (4 Tbs.) unsalted butter, at room temperature, cut into 1/2-inch cubes; more as needed For the filling 3 Tbs. (1-1/2 oz.) butter 3 oz. semisweet chocolate, finely chopped 3 Tbs. granulated sugar 2 Tbs. cocoa powder (Dutch process or regular) 1 tsp. cinnamon 1/2 tsp. kosher salt For baking 1 large egg 1 Tbs. heavy cream 1/4 cup granulated sugar For the glaze 1/4 cup heavy cream 2 oz. semisweet chocolate, finely c...