Tag: taste testers

Taste Test: Molten Churro Bombs

This week’s #TasteTest recipe is molten churro bombs which is code for fried drops of heaven filled with chocolate. Apparently, once you click on one recipe by Tasty you will be FLOODED with recipes on your timeline. The name alone would make anyone stop the scroll…

Do you think it’ll make the cut? Scroll to find out!

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:

    • 1 cup water
    • 4 tablespoons unsalted butter, 1/2 stick
    • ½ cup sugar, plus 2 tablespoons, divided
    • ½ teaspoon salt
    • 1 cup all-purpose flour
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 18 milk chocolate truffles
    • oil, for frying

  • CINNAMON SUGAR COATING

    • ½ cup sugar
    • 2 tablespoons cinnamon
  • SPECIAL EQUIPMENT
    • 1 piping bag, with a small closed star tip
  1. In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.
  2. As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
  3. Remove the pan from the heat and let cool for 5 minutes before proceeding to avoid accidentally cooking the eggs.
  4. Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next. Then add the vanilla.
  5. Line a baking sheet with parchment paper.
  6. Transfer the dough to a piping bag fitted with a closed star tip.
  7. Pipe 18 1½-inch (3 cm) spiral rounds onto the baking sheet. Top each with a milk chocolate truffle. Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate. Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.
  8. Heat the oil in a deep pot until it reaches 350˚F (180˚C).
  9. Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly. Drain on a cooling rack, or paper towel-lined plate and dab off any excess oil.
  10. Combine the remaining ½ cup sugar (100 G) and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.

MY FINDINGS:

  1. No piping bag, per usual. A good ‘ol Ziploc freezer bag with the end cut worked just as well.
  2. When you mix the eggs in one by one it takes a while for them to mix in with the dough, don’t panic, just keep stirring. *in my Dory voice
  3. The recipe mentions 3 minutes at 350, but mine took closer to 4 minutes to get a golden brown look. A good tell was when they began to float, mine would float a little past 3 minutes and then I’d leave them in its oil bath for 30 more seconds.
  4. Also, don’t wait until they’re completely cool to dunk them in cinnamon sugar, the coating won’t stick as well if they don’t have a little hot oil still on them.

WOULD I MAKE IT AGAIN?

 

The Hubs didn’t feel the same way….here’s his review.

Yes! The melty chocolate makes for a good dipping sauce. Who wouldn’t like to dip fried cinnamon sugar bread into gooey chocolate? Hellooooo. I also feel obligated to say Hubs did not appreciate the chocolate, he’s a purist who believes the original recipe shouldn’t be messed with…but that if the chocolate was solid he might get on board. You can’t see me but my eyes are rolling, again because they rolled when he said it, too. Haha.

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

ps: The original recipe can be found here.

Everything you have ever wanted, is sitting on the other side of fear.-16

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Cheesy French Onion Chicken

This week’s taste test recipe is a cheesy French onion chicken recipe I found on Tasty. This recipe has minimal steps AND ingredients, it can all be done in one SINGLE  pan. If I could insert an Oprah gif (the one where she’s telling everyone they get a car) I would put it right here because one pan clean ups are my FAVORITE kinds of recipes…but will it make the cut?

In the honor of full disclosure I will tell you I’ve never been a fan of French onion soup…but my Hubs loves French onion so I made it knowing if I hated it he’d probably love it and would devour the leftovers.

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:

6 boneless, skinless chicken thighs

salt, to taste

pepper, to taste

1 tablespoon garlic, minced

1 tablespoon dried parsley

1 tablespoon butter

6 large onions, thinly sliced

1 tablespoon fresh thyme

1 cup beef stock

2 cups gruyère cheese, shredded

bread, sliced and toasted, to serve
  1. In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.
  2. Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.
  3. Preheat oven to broil.
  4. Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.
  5. Add thyme and beef broth and bring the mixture to a simmer.
  6. Add the chicken on top of the onions, and sprinkle with Gruyère cheese.
  7. Broil for 5 minutes, until the cheese is melted and golden brown.
  8. Serve over bread.

MY FINDINGS:

  1. I didn’t have the time frame to reduce the onions down for an hour, it ended up being 30-ish minutes instead which was still flipping awesome.
  2. No parsley or thyme in my cabinet like I thought (wasn’t going back to the grocery store, again) so I found a spice blend floating around the pantry called “Pasta Sprinkle” and used it instead. It contained Mediterranean oregano, California basil, and minced garlic.
  3. If you’re curious about how much cheese I used, it was the e.n.t.i.r.e. block for good measure 🙂 My Hubs says you can never use enough cheese, haha.

WOULD I MAKE IT AGAIN?

 

HELL TO THE YES, IT WAS BOMB-DIGGITY! It is easy to make and packed full of flavor. It’s going in my rotation for dinners, for sure. Fun Fact: if you ditch the bread it’s Keto and/or low carb.

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

ps: The original recipe can be found here.

Everything you have ever wanted, is sitting on the other side of fear.-14

COME BE MY FRIEND ON INSTAGRAM. I’M HILARIOUS.
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BE MY PENPAL/DEAR DIARY SERIES 👇👇 & SIGN UP VIA THE LINK

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