Tag: taste testing

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.

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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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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

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