Tag: New Recipes

Foul Proof Recipe For Your Next Gathering

Are you looking for a foul proof recipe for your next gathering that’ll be a flipping crowd pleaser? I don’t usually participate in skipping pages of a story to get to the good part but I can’t help it, today’s recipe IS your foul proof recipe for your next gathering.

A few weeks ago my MIL surprised me with a recipe book from Balboa Island’s art festival and it was filled with family recipes…so of course I flipped thorough it IMMEDIATELY. (I love recipe books, it’s my guilty pleasure, anyone else?)

This week’s recipe is called Grandmother Ruth’s Apple Goodie by Christy Hardison Ward, and it’s a good. Full disclosure: I’m not a huge warm apple fan. I don’t know why…I love hot apple cider. Anyways, my Hubs is happy to eat all of my warm apple recipes.

Scroll for the recipe, my baking hacks for this recipe, my Hubs’ review, and if this bake makes it into the I’ll make this more than once recipe book.

The Recipe:

Apple Filling 

  • 3/4 c. sugar
  • 1 T. flour
  • 1/8 tsp. salt
  • 1/2 tsp. cinnamon
  • 2 c. sliced apples

Topping

  • 1/2 c. oatmeal
  • 1/2 c. brown sugar
  • 1/2 c. flour
  • 1/8 tsp. baking soda
  • 1/8 tsp. baking powder
  • 1/4 c. butter, room temp.
  1. Preheat oven to 375.
  2. Sift flour, sugar, salt, and cinnamon together. Combine apple slices and place in the bottom of greased casserole.
  3. Combine oatmeal, brown sugar, flour, baking soda and baking powder. Mix butter into coarse crumbs. Sprinkle crumbs over apples.
  4. Bake for 35-40 minutes or until apples are tender. Serve hot or cold.

Baking Hacks:

  1. I translated 2 cups of apples into 2 apples, not because I Googled it to double check but because I wasn’t going to go back out and get any more apples. LOL
  2. When recipes call for x to y minutes I always set it for whatever is the middle between x and y. For example, between 35 – 40 minutes translated to 37 minutes and ended up being the magic number.
  3. YOU CAN’T MESS THIS UP

Stuff My Wife Makes:

Ps: Hell to the yes I would make these again, it was quick and easy for the most part (if you have the Pampered Chef apple peeler, corer and slicer, I bet it would make it WAY more easy) and my Hubs loved it.

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Lemon Berry Napoleon – Is It Good, Why Is It Called Napoleon?

Who here has tried to make three-tiered deserts, cakes included…it’s a little hairy at points, amiright? This week’s recipe by Home.Made.Interest was my first attempt at a three-tier dessert that WASN’T a cake…spoiler alert: I opted to make it two because #scarycustard.

This week’s recipe to try is a Lemon Berry Napoleon. Is it good and why is it called Napoleon? Keep scrolling for the recipe, some helpful first-time bake hacks, and if it makes the cut for recipes I make more than once. Oh, and what will the Hubs say? His review is down near the bottom, too!

The Recipe:

  • 2 sheets Puff Pastry
  • 2 1/4 tsp Powdered gelatin, , unflavored
  • ¼ c Warm water
  • 2 c Heavy Cream
  • 4 Tbsp Powdered sugar
  • 10 oz Lemon Curd
  • 1 c Strawberries
  • 1 c Blueberries
  • 1 c Blackberries
  • 1 c Raspberries
  1. Preheat oven to 425F.
  2. Lay thawed puff pastry sheet on a floured surface and roll it out into a 12x 12 inch square.
  3. Cut the square into three 12 inch x 4 inch strips and prick them all over with a fork.
  4. Place the puff pastry strips on a parchment paper lined baking sheet.
  5. Repeat for second puff pastry sheet.
  6. Cover dough with plastic wrap and place back in refrigerator to chill for at least 20 minutes.
  7. Once chilled remove baking sheets from refrigerator and place in over.
  8. Bake for 10 minutes until the dough begins to turn golden brown then place another baking sheet directly on top of the dough and continue baking for another 6-7 minutes.
  9. Remove the top baking sheet and finish baking for 6-7 minutes or until pastry is golden brown.
  10. Remove the puff pastry sheets from the oven and while they are still warm trim the edges of the puff pastry and cut the strips in half making each one 6 inches x 4 inches (approximately).
  11. Cool completely.

LEMON MOUSSE

  1. While the puff pastry cools make the lemon mousse.
  2. Fill a small bowl with the warm water and sprinkle the gelatin over it letting it dissolve.
  3. Whip the heavy cream until it forms soft peaks then add the powdered sugar and the gelatin.
  4. Continue to whip until it forms stiff peaks.
  5. Gently fold in the lemon curd mixing until it is fully incorporated.

ASSEMBLY

  1. You will use 3 puff pastry pieces for each Napoleon.
  2. Spread lemon mousse over the bottom piece making it about 1/2 inch thick. Top with the next piece and repeat.
  3. Top the third layer of puff pastry with lemon mousse and place on a baking sheet.
  4. Do this for all of the puff pastry and then place your 4 Napoleons in the refrigerator to firm up.
  5. Before serving top with fresh berries.
  6. Enjoy!

Baking Hacks:

  1. If your custard feels unreliable maybe knock down your layers to two instead of three, there’s no shame in modifying. Also, if you give zero shits about if it holds all three puff pastry layers then go for it! I had to bring this to a party and have it sit outside of the fridge for an hour or two so I was suspicious of the third layer.
  2. I cut the 6×4 inch puff pastry rectangles in half to make it a more manageable bite. The shape ended up being more square.
  3. Folding in the lemon curd knocked a bit of air out of the whipped cream, and I think it’s because the curd was stiff coming out of the jar. If I were to make it again I think I would scoop all of the curd out of the jar and into a separate bowl, stir the curd up so it gets fluffed (?) up and then fold into the whipping cream to keep it airy. If you try this idea, let me know if it makes a difference, I’m hopeful!
  4. If you’ve never decorated the tops of flimsy puff pastry layers with multiple pieces of fruit, give yourself grace. It’s not going to look IG cute your first go, and it’s okay 😉

Is It Good?

And would I make it again? Not unless it was requested. No offense to the puff pastry but it’s a damn mess and a pain in the ass to assemble, lol.

Wait, why is it called Napoleon?

Per usual it depends on who you ask, but according to most it has nothing to do with the French conquerer. Instead, “Napoleon translates into “thousand leaves” for its many flaky layers of pastry surrounding its custard cream,” and you can read more about it here if you’re curious.

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Do Slutty Brownie Cups Live Up To The Hype?

Fridays are my favorite not only because it means the weekend is one work day away, but also because that means it’s time for another rendition of Try Stuff My Wife Makes with my Hubs.

I make, he tries. This week’s recipe is by Delish, so do you think the Slutty Brownie Cups live up to the hype? Keep scrolling for the recipe, some helpful first-time bake hacks, and if it makes the cut for recipes I make more than once.

The Recipe:

  • 1 box brownie mix (plus ingredients box calls for)
  • 24 oreos
  • 1 1/2 logs store-bought cookie dough
  • 1 1/2 c. semisweet chocolate chips
  • 3/4 c. hot heavy cream
  1. Preheat oven to 350º and line a 12-cup muffin tin with cupcake liners.
  2. Prepare brownie batter according to box instructions. In each cupcake liner, add an Oreo. Top with a tablespoon-size ball of cookie dough and top with another Oreo.
  3. Pour over brownie batter mix until each is almost full, fully covering the top Oreo.
  4. Bake until a toothpick inserted in the center of the brownie cup comes out almost clean, 20 to 22 minutes.
  5. Let cool, then make ganache: In a small heatproof bowl, add chocolate chips. Pour over hot heavy cream and let stand 3 minutes, then whisk until smooth and no clumps remain.
  6. Spoon ganache over each cupcake and serve.

Baking Hacks:

  1. Unless you have ginormous cupcake tin pans, the double Oreo sandwiching the cookie dough ball takes up a lot of room in the regular cupcake tin, so opt for 1.5 Oreos. One full Oreo on the bottom and then one half of an Oreo on top of the cookie dough.
  2. My grocery store didn’t have logs of cookie dough so I bought two packs of Nestle’s cookie dough (only ended up using one pack) and cut each precut squares in half, so the 12 pack turned into a 24 pack and it was plenty!

Did It Live Up To The Hype?

 

Ps: Hell to the yes I would make these again, they’re easy as FUH and were a huge hit with everyone in the office and at home. The texture differences were raved about and I couldn’t get over how easy it was because everything was store bought and simply assembled.

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Taste Testing Molten Cinnamon Rolls by Tasty

It’s Friday and time for another recipe you might want to try out this weekend…anything with molten in the title has to be good, right?

But first, a quick reminder I’m not a food blogger. There will be no flour-dusted cutting board photos in-between hefty paragraphs filled with adjectives. The word foodie sends an awful noise of nails on a chalkboard down my spine.

I only want to share the recipe and what I learned when baking or cooking it for the first time. The act of making food for others is how I show love, and it’s my fun time. Trying to make something for the first time is always exciting for me because you either nail it or you don’t.

Here we go:

THE RECIPE:

for 6 rolls

  • cinnamon roll dough, with icing
  • 8 oz

    cream cheese

  • ¼ cup

    granulated sugar

  • ½ teaspoon

    vanilla extract

  • ½ cup

    milk

  1. Preheat oven to 400°F (200°C)
  2. Take two cinnamon roll dough packs and press them flat into circles.
  3. For the filling: In a medium bowl, mix together the cream cheese, sugar, and vanilla, stirring until smooth.
  4. Add the milk and stir until there are no lumps.
  5. Freeze cream cheese mixture for about 1 hour until it sets and is frozen but not too hard.
  6. Scoop out a large spoonful of the mixture and place it in the center of one of the cinnamon roll dough circles. Fold the edges of the dough up the sides of the cream cheese scoop.
  7. Place the other flattened dough circle on top, using a spoon to tuck the edges underneath. Repeat with the remaining dough and cream cheese.
  8. Place the sealed dough balls upside down in a 9×9 (23×23) cake pan with the seams facing upwards.
  9. Bake for 20–25 minutes until the rolls are golden brown and puffed. Drizzle the reserved icing on top of the rolls, and serve while warm.
  10. Enjoy!

MY FINDINGS:

  1. Don’t substitute almond milk for regular milk. It doesn’t mess with the taste of the cream cheese mixture but it does screw with the consistancy which makes it harder to handle when spreading it between the rolls.
  2. The tuck rule in step 7 is important. I forgot, and really wished I wouldn’t have…
  3. I used Philadelphia cream cheese, McCormick vanilla, Pillsbury (of course) cinnamon rolls, and Kroger sugar.

WOULD I MAKE IT AGAIN?

YES. The HUBS and everyone in the office who had the leftovers raved for more.

bb724de1-ba2b-4862-bf26-bf82556cc12a_dvd.original-1

Have you tried this recipe, too? What did you think about it? Tell in the comments, belowwwwwwww.

PSS: THE ORIGINAL RECIPE CAN BE FOUND HERE.
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Halibut Poached in Duck Fat

Do you like mild fish? Then this recipe is right up your alley. It is packed with flavor thanks to its duck friend and SUPER simple to make, albeit a little pricy.

But first, a quick reminder I’m not a food blogger. There will be no flour-dusted cutting board photos in-between hefty paragraphs filled with adjectives. The word foodie sends an awful noise of nails on a chalkboard down my spine.

I only want to share the recipe and what I learned when baking or cooking it for the first time. The act of making food for others is how I show love, and it’s my fun time. Trying to make something for the first time is always exciting for me because you either nail it or you don’t.

Today’s Taste Test recipe is from Anthony Bourdain’s Appetites cookbook. Here we go!

THE RECIPE:

1 lemon

1 tablespoon canola or other neutral oil

1 tablespoon fennel seeds

Seeds from 2 cardamom pods

1 bay leaf

4 garlic cloves, peeled and sliced

2 halibut fillets (about 12 ounces each; ask your fishmonger to remove the white belly skin but to leave the dark dorsal skin attached)

Salt and freshly ground black pepper to taste

1 quart rendered duck fat (available at various
gourmet retailers and some butcher shops)

Serve with mashed potatoes

  1. ⁣Using the microplane grater, finely grate the lemon zest into a small mixing bowl and add the oil, fennel and cardamom seeds, bay leaf, and garlic, mixing well. Rub the fish on all sides with the mixture and refrigerate in a casserole or zip-sealed plastic bag for at least 2 hours and up to 24. 
  2. Remove the fish from the refrigerator about 15 minutes before you’re ready to poach it. Brush off the excess garlic and seeds. Season it on all sides with salt and pepper.
  3. In a large, heavy-bottom pot, heat the duck fat over medium heat until it reaches 150°F, monitoring the temperature with the instant-read thermometer. Slip the fish into the pot and ladle the fat over so it is submerged. Let cook for 5 minutes, then remove from the heat, cover, and let sit for 10 to 15 minutes, until the fish has an internal temperature of 150°F. 
  4. Carefully remove the fish from the pot with a slotted
    spoon or fish spatula, adjust seasoning if necessary, and serve with mashed potatoes.
  5. Serves 4

MY FINDINGS:

  1. The temperature of the duck fat is VERY important. Pay attention and monitor it.
  2. It took a little longer for me to poach the fish because the halibut wasn’t submerged completely in the fat, if I were to make it next time I would make sure it’s better covered.
  3. Tons of flavor. The best tasting halibut I’ve ever tasted.

WOULD I MAKE IT AGAIN?

No. I love Bourdain but there are plenty of other fish in the sea I’d rather eat. I’d say making it once to impress and check it off your list. Unless you don’t like strong tasting fish than this might be the next best thing since sliced bread!

If you make them this weekend, share your pictures in the comments or tag me in your post if you share on Instagram @sjrandol.

Anthony Bourdain quote for halibut poached in duck fat

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Julia Child’s Poulets Grilles A La Diable

It’s Friday again, so that means we have a new recipe to try for the weekend! Two weeks ago I shared a tuna recipe from Child, this week I’m sharing a broiled chicken recipe I made for me and the in-laws.

But first, let’s recap in case you don’t know my rules…

I’m not a food blogger. I share recipes I’ve tried and if I’d make them again. I hate the word foodie and hefty paragraphs filled with adjectives about the recipe, and photographs that have dusted flour and cutting boards.

You can expect the recipe I used, helpful tricks or what not to do and a couple (probably one) real shots of what it looked like when my bake came out of the oven.

The Recipe:

2 ready-to-cook, 2 1/2 lb. broilers (chicken), halved or quartered.
A saucepan containing 6Tb melted butter and 2 Tb oil.
A pastry brush
Broiling pan minus the rack
salt
6Tb prepared mustard if the strong Dijon type
3 Tb finely minced shallots or green onions
1/2 tsp thyme, basil or tarragon
1/8tsp pepper
pinch of cayenne pepper

4 cups fresh, white crumbs from the home-made type of bread (make the crumbs in an electric blender, 3 or 4 slices of bread at a time)

Broiling pan with a rack, the rest of the basting fat

  1. Preheat oven broiler to moderately hot.
  2. Dry the chicken thoroughly, paint it with butter and oil, and arrange it skin-side down in the bottom of the broiling pan. Place it so that the surface of the chicken is 5 to 6 inches from the hot broiling element and broil 10 minutes on each side, basting every 5 minutes. The chicken should be very lightly browned. Salt it lightly.
  3. Blend the mustard with the shallots or onions, herbs, and seasonings in a bowl. Drop by drop, beat in half the basting fat to make a mayonnaise-like cream. Reserve the rest of the basting fat for later. Paint the chicken pieces with the mustard mixture.
  4. Pour the crumbs into a big plate, then roll the chicken in the crumbs, patting them on so they will adhere.
  5. Arrange the chicken pieces skin-side down on the rack in the broiling pan and dribble half the remaining basting fat over them. Brown slowly for 10 minutes under mod. hot broiler. Turn, baste with the last of the fat, and brown 10 minutes more on the other side. The chicken is done when the thickest part of the drumstick is tender, and, when the meat is pricked with a fork, the juices run clear yellow.

Transfer to a hot platter and serve.

My Findings:

  • Reserve ALL the basting fat. I had to be skimpy because I got frustrated trying to bast up the juices, so get it all out.
  • I got my chicken from WholeFoods already cut into halves which makes it SO much easier.
  • This was a ‘simpler’ recipe than the tuna, so if that’s something important to you start here.

Ps: I made this with roasted potatoes and asparagus rolled in oil, parmesan and garlic salt. Don’t think you can leave the asparagus in the oven to save counter space (and keep warmer for longer) while preparing the chicken. Apparently, the oven still heats whatever is in it when the broiler is on and WILL burn your wonderfully prepared asparagus.

Julia suggests another chilled rose, but I went for the vodka sodas with lime instead.

Would I Make It Again?

Julia child recipe for broiled chicken with mustard

… no, I wouldn’t. It was good don’t get me wrong! But it didn’t get me as excited as the fish recipe. I would make it again if requested, and possibly quarter the chicken to get it EXTRA crispy because I love crisp (but not like the asparagus crisp…).

Julia Child quote for recipe

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Jiggly Japanese Cheesecake by McCormick

Another Friday, another opportunity to bake something new this weekend. Last weekend I made an attempt to make the jiggle cheesecake GIFs were made for…but let’s recap last weeks post about cannolis just in case you weren’t here.

I’m not a food blogger. I share recipes I’ve tried and if I’d make them again. I hate the word foodie and hefty paragraphs filled with adjectives about the recipe, and photographs that have dusted flour and cutting boards.

You can expect the recipe I used, helpful tricks or what not to do and a couple (probably one) real shots of what it looked like when my bake came out of the oven.

Here’s the recipe I tried by McCormick:

The Recipe:

8 Servings
  • 8 large egg yolks
  • 1 package (8 ounces) cream cheese
  • 1/2 cup (1 stick) butter
  • 1/2 cup milk
  • 2 tablespoons pure vanilla extract
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 12 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar

  1. Preheat oven to 320°F. Line bottom of 9×3-inch round cake pan with parchment paper. Line sides of pan with a 4-inch wide strip of parchment. (You should have about 1 inch of paper extending above the top of the pan.) Set aside.

  2. Test Kitchen Tip: To prepare using a 9-inch springform pan, line with parchment as directed in Step 1. Place pan in center of large sheet of heavy-duty foil. Wrap, making sure bottom and sides are completely covered, to keep water from soaking into cake batter.

  3. Beat egg yolks in large bowl with wire whisk; set aside. Mix cream cheese, butter and milk in small saucepan on medium heat until melted and smooth; remove from heat. Gradually add cream cheese mixture to egg yolks, stirring constantly with wire whisk. Stir in extract until completely smooth.

  4. Sift flour and cornstarch into batter mixture, stirring constantly with wire whisk until well blended.

  5. Beat egg whites and cream of tartar in separate large bowl with electric mixer on medium speed until soft peaks form. (If using a freestanding mixer, use wire whisk attachment.) Increase speed to medium-high. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.

  6. Gently stir in 1/4 of the egg white mixture into the batter mixture; repeat until fully incorporated. Pour batter into prepared pan and gently tap pan on the counter to remove any large air bubbles.

  7. Place pan in large roasting pan or dish. Pour enough hot water into roasting pan to cover about 1 inch from bottom of cake pan. Bake 25 minutes. Reduce heat to 280°F. Bake 55 minutes longer or until cake has risen and the top is golden brown.

  8. Remove from oven. Let stand in water bath until cool enough to handle. Remove from water bath. Invert cake onto large plate or cutting board to remove parchment paper. Carefully flip cake onto serving platter. Sprinkle top with powdered sugar and serve warm with fresh berries and whipped cream, if desired.

  9.  

My Findings:

  1. I think a Slow Cooker Liner by Reynolds wrap would work better than aluminum foil. I didn’t have any on hand so I used foil but remember hearing this trick from a friend.
  2. My cake rose quite a bit, and I think it’s because I overwhipped the egg whites…maybe. So be careful you don’t overwhip, it’s easy to do in a freestanding mixer.
  3. I did use the McCormick pure vanilla extract and I think it really did make a difference in taste (especially since I didn’t have any whipped cream or berries during my taste test.

Would I Make It Again?

Only if someone requested the jiggle. The cheesecake was good, but my taste prefers the good old dense New York style cheesecake. I missed having crust, but spending 10-minutes jiggle testing it was fun.

McCormick Jiggly Japanese Cheesecake

PS: I didn’t have a roasting pan or pyrex dish big enough to dunk my springform pan in so I used my cast iron skillet and kept my oven temp a little hotter than suggested.

Cheesecake Recipe quote
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