Culinary Goods

So, this was good but not amazing. I would go with a tunnel of fudge cake instead. I got the recipe from Cooks Illustrated, but here is a link to a similar one: Chocolate Fudge Sour Cream Bundt Cake (melskitchencafe.com)

So, I got this base recipe from melskitchencafe.com, and it was really good. I prefer berry pies, but this was a fun change.  Cherry Pie 5   cups   ( 794 to 850  )   pitted sweet, dark cherries – you'll start with around 2 pounds whole fruit (see note for sour pie cherries) 2   tablespoons   fresh lemon juice ,  from 1-2 medium lemons ¼   teaspoon   almond extract ¾   cup   ( 163   g )   granulated sugar I reduced this to 1/4 cup  ½   teaspoon   coarse ,  kosher salt (use 1/4 teaspoon for table salt) ⅓   cup   ( 43   g )   tapioca starch/flour (see note) I did 2 T. of ultragel and I would double this if you have remotely juicy cherries. I made another one the next day with more sugar and it wasn't enough ultragel 1   tablespoon   cornstarch I left this out 1   tablespoon   butter Recipe retrieved from  My Favorite Cherry Pie in the History of Ever - Mel'...

I know that neither my title nor the picture is making these look very appetizing, but I love these. It's like a granola bar that isn't too sugary and actually tastes good. It's a very paired down version of no bake cooking.  No Bake Blobs 2 T. butter 2 T. olive oi (I use the extra virgin kind) 2 T. sugar scant 1 cup milk 1 T. vanilla few shakes salt 1/3 cup cocoa Boil this for 1 minute, tops. Then, stir in: 1 cup peanut butter (we use Skippy) 3 cups rolled oats I get 19 blobs out of this recipe, and it's better if you get more chocolate base, so don't put too many oats in. You drop them onto a piece of parchment paper and then I store them in the fridge.

This recipe came from melskitchencafe.com, and it's fantastic. I didn't eat them b/c you know, sugar, but they smelled really good and everyone had great things to say. CHEWY MALTED CHOCOLATE CHIP COOKIE BARS ¾   cup   ( 170   g )   salted butter ,  melted and cooled slightly 1 ½   cups   ( 318   g )   dark brown sugar (see note) 2   large eggs 2   teaspoons   vanilla extract 2   cups   ( 284   g )   all-purpose flour ¼   cup   ( 43   g )   malted milk powder We double this ½   teaspoon   baking soda ½   teaspoon   salt 1 – 1 ½   cups   coarsely chopped malted milk balls (like Whoppers) I didn't have these so I did 2 cups of chocolate chips 1 – 1 ½   cups   ( 170-255   g )   chocolate chips (I use semisweet) Preheat to 325, Whisk the butter, sugar, eggs, and vanilla. Fold in dry until just combined. Add chocolate. Put into 9x13 pan, and ba...

I survived on these things post-surgery. They are heartier than normal cookies, and I love them. Lisa's Whole Wheat Chocolate Chip Cookies 1 cube butter 1/2 cup shortening 1/2 cup sugar 1/2 cup brown sugar Add  2 eggs 1 tsp vanilla Stir, add 2 1/2 cups wheat flour 1 tsp. baking soda 1/2 tsp salt. Stir, add: 2 cups oatmeal 1 1/2 cups Ghirardelli chocolate chunks Cook for 10 minutes at 375

The picture is of fondue night instead of the actual fondue, but it was a great texture.  We've finally found our favorite fondue recipe.  Cheese fondue (our favorite) Boil the following together: 1 1/2 cups white wine 1 sprig fresh rosemary, chopped fine 3 cloves garlic Then, coat the following cheese in 1 T. cornstarch--we did about 3 1/2 cups total. I had almost 1 lb. between the Emmental and gouda b.c I just used a pre-sliced Sam's variety that came in a cheese multipack and I had used 2 pieces of each for a charcuterie tray earlier and then just used all the rest in the fondue. John thought the pepper jack quantity was about equal to the other two cheeses combined. pepper jack 50% Emmental cheese 25% gouda cheese 25%  Then, I added:  about 1 onion worth of caramelized onion.  I put 2 onions in the pressure cooker with some butter and oil and then I added probably WAY too much water (I would go with like 3 T. next time) and then pressure cooked it for 20 min...

These are good. I didn't have very good ratios from John's brother when I made them, so I altered the recipe a bit to come up with this. Deviled Eggs Makes 24 egg halves 13 eggs, peeled (I pressure cook mine for 5 minutes, let them rest for 5 minutes, and then put them in ice water for 5 minutes and they peel like a dream--I also recommend doing an extra egg b/c we had 3 break this last time while cooking) You take the yolks out, and put them in the food processor with the following: Pickle juice, I would do 1-2 T. Dill pickles I would do 2 full pickles 1/4 tsp. salt dash Worcestershire sauce Fresh dill, probably 1/2 tsp. dry 6 T. mayo  2 tsp. yellow mustard 1 tsp. dijon mustard You process this, then pipe it back into the eggs and sprinkle with paprika, dry dill, and green onions. Paprika