Friday, July 31, 2020
cauliflower that often. I had to look up how to cut it up. So you trim off the leaves, cut it quarters, cut out the core and break it up in flowerets. It was actually quite easy and not as messy as cutting up the broccoli. You could see all the the bits from the broccoli I cut up earlier.
Sunday, July 26, 2020
It came up in a conversation with family of members. We had plenty of Sprite and was low on milk.
We discussed about how it would turn out making waffles using Sprite. Most recipes include:
2 Cups of pancake mix
1/2 cup oil
1 cup club soda
What I did was that I can up with a recipe that includes:
2 cups flour
1tablespoon baking powder
1/2 cup oil
one 12 ounce can of Sprite or similar product
Combine all the ingredients and make in the waffle maker
It turned out sweet, light, and crispy. The one thing I did not do with these waffles that I normally do when I make waffles is separate the eggs and beat the egg white. The soda made these waffles crispy and light. It also turned out tasty, so it is likely I will make these again.
Saturday, July 18, 2020
It had been a while since I did a tasty eats post. To be honest, it usually means I have an accumulation of food photos that I mean to make a post on its own and I have fallen behind and just combined these photos in one post.
This one you might of seen on TikTok. It is the Cheesy Egg Sandwich. I have tried making this twice and I had failed making it twice. I am not sure if I will try this again. I just thought it was o.k.
This next one is a croquette. I have never heard of a croquette until my son mentioned it to me. He saw it in a Pokémon cartoon and suggested that we make one. I had to do a little research on how to make them. There are many different kinds. I ended up making mine with a combination of mashed potatoes, chicken, shredded carrot, seasonings and an egg to bind it all together. I formed them into patties and refrigerated it for a few hours. When I was ready to cook them, I dipped the croquettes in flour, egg, and seasoned bread crumbs. You could fry them, but I baked them. I had a coat of olive oil on the sheet pan and I lightly brushed the tops with olive oil. I had seen that if you bake something that is usually fried, you need to lightly coat with oil. I have seen others use cooking spray. Anyway I can say that it works. After cooking them for about 30 minutes, the exterior was defiantly crunchy.
My husband made crepes for breakfast one day.
The next one are cinnamon rolls. While they were baking, my husband suggested that I crush up some Butterfinger and put in one top. A tasty decision.
Finally we have cheese soup. So good! The recipe comes from More of America's Most Wanted Recipes. I have had this cook book for a while. I have not used any recipes form this book until now. The recipe is Canadian Cheese Soup (found on page 127). I don't know what makes it Canadian. It has Velveeta. I love Velveeta, so that is why I was drawn to this recipe. The only thing it that it ended up being too thin . I get it, it's soup. If I make it again I will use less half-and-half and chicken broth. So other than a 2 pound block of Velveeta, it has carrots, onion, celery, one stick of butter, flour, half and half, and chicken broth.
Friday, July 10, 2020
I wanted to make a Peach Upside-Down Cake. I followed a similar recipe for pineapple upside-down cake substituting peaches. As you see in the photo, the flip did not work out well. Some of it stuck to the pan. If anyone out there has suggestions on how to prevent this, let me know.
For the the topping you will need:
For the the topping you will need:
2 Tablespoons butter
1/3 cup brown sugar
small can of sliced peaches
1 Tablespoon of water
*2 Tablespoon of toasted coconut - I did not have coconut, but I wish I did.
Melt butter in 9 inch round baking pan. Stir in brown sugar and water (add the coconut if you have it). Arrange the peaches in pan.
Make the cake batter. You will need:
1 1/3 cups flour
2/3 cup sugar
2 teaspoons baking powder
2/3 cup milk
1/4 cup softened butter
1 teaspoon vanilla
Combine flour, sugar, and baking powder. Add milk, butter, egg, and vanilla. Beat with an electric mixer on low until well combined. Beat on medium speed for 1 minute.
Spoon the cake batter on top of the peaches. Bake at 350 degrees Fahrenheit for about 30 minutes or until the cake is done.
Let cool for 5 minute on a wire rack. Loosen up the sides and invert onto a plate. It is best to serve warm.
So hopefully when you invert your cake, it won't stick to the pan.
Saturday, July 04, 2020
I got the idea after watching a You Tube Video. This is not the first time a tried combing a chocolate dessert with a peanut butter dessert. I had done a chocolate cookie over a peanut butter cookie. This time my plan it is make a brownie recipe and a peanut butter cookies recipe.
So instead of going to a cookbook to find a peanut butter, I had a recipe written in a journal and decided to go with that. I realize it might of been a gluten free recipe or it was flawed. I made it and did add some butter and flour to what I had written down. For some reason I did not have any flour or butter in my recipe. I also had the ingredients in grams. I realize that this could be an issue because not everyone has a scale to use. I had to Google the weight conversions to cups.
So here is the peanut butter part of these brownies.
134 grams of peanut butter - about 1/2 cup
60 grams of white sugar - about 1/3 cup
60 grams of brown sugar - about 1/3 cup
1/2 t salt
1/4 cup butter
Combine all the ingredients and set aside.
Make the brownies. I used the Chocolate Malt-O-Meal Brownies as a basis, except I did add any Chocolate Malt-O-Meal.
1/2 cup butter
10 ounces of chocolate, divided in half (this a bag of Trader Joe's Semi-Sweet Chocolate Chunks)
1 cup sugar
1/2 cup flour
1/2 cup cocoa
1 t vanilla
1/2 t baking powder
Preheat Oven 350 degrees F
Melt butter and 5 ounces of chocolate (original recipe calls for 1 ounce) in saucepan. Add the remaining ingredients ( careful about adding eggs to a hot batter, we don't want scrambled eggs) Add the brownie batter to 9 inch square pan. Add peanut butter batter on top. I ended adding flat dollops of the soft peanut butter batter on top of the brownie batter. Bake about 25 minutes until done.
This is my first version of this. The brownie batter very chocolatey, probably because I used a whole bag of chocolate chunks. Not a bad thing .
Overall, very tasty. I might tweak the peanut butter part of the recipe.