Culinary Goods

  I really love pepper jelly, and since I had a surplus of jalapeños in my garden, this seemed like a good option. I hate traditional canning with a fiery passion since I just don't have the time or patience for it, so found this freezer pepper jelly recipe instead. This was supposed to make 5 half pints, so I tried to cut down the sugar, but then my recipe only made 4 half-pints, so don't know what happened there. Anyway, I'll play around with the sugar in doing years. It gets a 7 and the recipe came from gritsandgouda.com. 12   large   jalapeno peppers   (enough for 2 cups minced) 1   large   red bell pepper   (enough for 1 cup minced) 3/4   cup   apple cider vinegar 5   cups   granulated sugar I used 4 C. 1   (1.75-ounce)   package powdered Sure-Jell pectin  (not MCP pectin) 3/4   cup   water 2   drops   red or green food coloring (optional) I didn't use this because why would I? https://gritsa...

 I forgot to take a picture of this, but it was a relatively good, easy cheesecake (since it's no-bake). Nothing really beats a baked cheesecake, though, but this is a nice alternative if you're short on time. It gets a 7, and the recipe came from melskitchencafe.com. Crust: 3   cups   ( 280   g )   graham cracker crumbs 2-3   tablespoons   granulated sugar ¾   cup   ( 170   g )   butter, melted Creamy Filling: 1 ½   cups   ( 171   g )   powdered sugar I used 1 1/4 C. 8   ounces   ( 227   g )   cream cheese, softened to room temperature ½   teaspoon   vanilla extract 2   cups   cold heavy whipping cream (see note) 5-6   medium   fresh peaches, peeled, pitted and sliced thinly (see note) https://www.melskitchencafe.com/peaches-and-cream-sensation/

   Scout made these with me, and while they were good, they needed more ginger. I actually chopped up some crystallized ginger and sprinkled it on the chocolate part, which gave it more of that kick I was looking for. So I would recommend either adding fresh ginger or crystallized ginger to the dough if you're a ginger fan like me. As is, they get a 6.5, and the recipe came from crazyforcrust.com 1/2   cup   unsalted butter   softened 1/3   cup   powdered sugar 1   teaspoon   vanilla extract 1 1/4   cups   all-purpose flour 1/4   teaspoon   salt 2   teaspoons   lightly dried ginger 3   ounces   bittersweet chocolate https://www.crazyforcrust.com/chocolate-dipped-ginger-shortbread-cookies/#wprm-recipe-container-42234

This recipe came from melskitchencafe.com, and it was really good. It's probably one of my favorite grilled chicken recipes ever. I doubled this for about 2.75 lbs. of chicken, and that was a great amount. GRILLED ROSEMARY RANCH CHICKEN ¼   cup   olive oil I did canola oil ½   cup   ranch salad dressing (see note) ¼   cup   Worcestershire sauce 2   tablespoons   fresh lemon juice or red wine vinegar I did mostly lemon juice, some vinegar 1   tablespoon   finely chopped fresh rosemary I think it needs more than this 1   teaspoon   salt ¼   teaspoon   black pepper 1 ½   – 2 pounds chicken breasts (see note)  So. she had this marinating for 8-12 hours, but mine was more like 4 and it was still really good.

These were good, and I would make them again. I might do 50% almond flour next time, but they were good! Orange Chocolate Raspberry Muffins 2 cups raspberries zest from an orange 1/2 cup dark chocolate, coarsely chopped. 1 1/8 cups sugar  I did a generous 1/3 cup of sugar 3 3/4 cups flour or 18.75 ounces 3 3/4 tsp. baking powder 1 1/2  tsp. salt 3 eggs 4 T. melted butter 8 T. oil 1 1/4 cup buttermilk 1/4 cup orange juice 2 1/2 tsp. vanilla extract. You combine wet, combine dry, then fold in the dry and the berries. These made about 21 muffins, and they bake at 425 for about 17 minutes.

We added peaches to these, which I would not do again. Otherwise, they are a solid recipe.      Cook's Illustrated Blueberry Muffins 2 cups blueberries 1 1/8 cups sugar I did 1/3 cup of sugar 2 1/2 cups flour or 12.5 ounces 2 1/2 tsp. baking powder 1 tsp. salt 2 eggs 4 T. melted butter 4 T. oil 1 cup buttermilk 1 1/2 tsp. vanilla extract. You combine wet, combine dry, then fold in the dry and the berries. These made about 12-15 muffins, and they bake at 425 for about 17 minutes.

So, I found this recipe on smittenkitchen.com, and they were good. These are more scone/biscuit like than cake like, which is how I prefer muffins.  I would make these again--they are perfectly good. Perfect Blueberry Muffins--Makes 9 muffins 5 tablespoons (70 grams) unsalted butter, cold is fine 1/2 cup (3 1/2 ounces or 100 grams) sugar I did 1/3 cup Finely grated zest from 1/2 a lemon (previously: 1/2 teaspoon zest) I left this out 3/4 cup plain unsweetened yogurt or sour cream I did sour cream 1 large egg 1 1/2 teaspoons (7 grams) baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea or table salt 1 1/2 cups (195 grams) all-purpose flour 1 1/4 to 1 1/2 cups (215 to 255 grams) blueberries, fresh or frozen (no need to defrost) (previously: 3/4 cup, see note up top)  3 tablespoons turbinado (sugar in the raw) sugar perfect blueberry muffins – smitten kitchen Basically, you melt the butter and whisk the wet ingredients together. Add the dry ingredients, sans flour. Then,...