Showing posts with label Favorite Recipe. Show all posts
Showing posts with label Favorite Recipe. Show all posts

Friday, May 8, 2020

Favorite Recipe: Dark Chocolate Sour Cream Cake

Late in March, I was making a birthday cake for a relative. The flavor, by request, was supposed to be Black Forest, and the base to that is typically chocolate, cherry, and vanilla. Since I didn’t have a tried-and-true recipe for that type of cake, I tried something new. [Note: all pictures used in this post are ones I took myself.]

One of my favorite types of cake and doughnut is sour cream. I love the difference in the texture of the crumb. And this Dark Chocolate Sour Cream Cake recipe from allrecipes proved to be a perfect fit. Here are the results.

The standard size of cake I make is determined by the pans I’m using. The recipe called for three nine-inch pans. However, I used two ten-inch round metal pans instead. The recipe made enough batter for two good sized layers without having to make any additional batches.

This cake was super simple to make. One interesting part of this recipe was how the cocoa powder and boiling water were mixed and cooled before being added to the cake. It had a consistency like pudding.

[Note: I had to bake the cakes for about 10 extra minutes. It depends on your oven so follow the recipe, and check the center to make sure it’s done before adding any extra time. Also I put parchment on the bottom of each pan, and that’s just to keep the cake from sticking.]

So how did it taste?

It tasted kind of like an Oreo cookie. It had a strong dark chocolate flavor, and didn’t taste too sweet which I liked. I was surprised at the depth of flavor, considering that there was no coffee in the recipe. The cake proved to be a great combination with the cherry pie filling and cream cheese buttercream frosting that we added later. I’m not sharing any pictures of the final cake, because it was for a birthday. However, I did snap a few pictures with the crumb-coat on it, as well as how the inside looked after it was cut.

Between the texture and the flavor, I will likely use this recipe again in the future. Have you done any baking recently? If so, what was your favorite dish or dessert you made?

Friday, February 21, 2020

Favorite Recipe: Pie Crust + Pumpkin Cheesecake Pie

During our break from blogging, Adri and I did some baking, and we wanted to share two of the new recipes we tried out.

The first was this All Butter Flaky Pie Crust from Modern Honey. We had some leftovers of a chicken dish from the night before, and we wanted to make it into a chicken-pot-pie (not pictured). During the whole process, we ended up trying this recipe for the crust. We had never made this particular kind of pie crust before and were looking forward to seeing if it was something we would use again in the future.

Adri: When we put the dough together and we went to form it into the ball, the texture before baking was amazing. I can’t even describe it.

Breana: That’s true. I’ve made standard pie crust before, and I did notice the difference in texture. The main difference—in ingredients—between this recipe and others was the buttermilk and vinegar, instead of just butter and cold water.

Adri: When it cooked, it had a light, flaky, and buttery taste that I hardly ever get from store-bought crust.

Breana: I agree with everything you said, Adri. One of the things I was worried about was if the vinegar flavor would be too strong, but there was nothing to fear. The flavor of the butter really came through. As the recipe says, remember to put the pie shields or foil to keep the exposed crust from overbaking.

After we made the chicken-pot-pie, we had some crust left over, and we decided to put it to good use. We also had some leftover pumpkin puree and half of an eight ounce block of cream cheese, and those were also going to be put to good use. The second recipe we tried was the Pumpkin Cheesecake Pie from Will Cook For Smiles; although, we cut the amount in half + used half-and-half instead of cream (because that’s all we had enough for, but we’ll likely make the full recipe when we try this one again).

Breana: I was happy with how it came out. Overall it was just good, and I got enough of the pumpkin and cream cheese flavors.

Adri: It was delicious. There’s nothing else to say except for: go try it out for yourself.

What recipes did you make this holiday season? If you have any recommendations, leave them in the comments down below.

Saturday, September 14, 2019

Favorite Recipes... Waffle Cones/Bowls

After checking , I realized that our last favorite recipe post was in December... of 2017! And, I thought it would be a perfect time to do another one since we recently got a Koji Waffle Cone Maker.

The first recipe I made was the Waffle Cone Recipe from William Sonoma. For some reason, I thought that my first try was going to turn out horrible, but they were relatively easy. Just a little trial and error. The first four bowls I made came out thick. I wanted thinner batter and decided to add more milk. I did read on different recipe (from Barbara Bakes) that adding more butter is a way to thin it out. Unfortunately, I found this out after I made them.


Eventually, Breana suggested we should try chocolate ones, and I am glad I did. The second recipe I partially used was Homemade Chocolate Waffle Cones from Our Best Bites. I didn’t actually use the full recipe this time. The only thing I did was add the amount of chocolate to the first recipe. The bowls came out absolutely delicious. I did think about adding more chocolate; however, after having ice cream I found that the flavor was perfect, and that it would over power the ice cream.

And finally, I really wanted to try the recipe from Our Best Bites on its own. I found that the cones from Our Best Bites were more light and crispy than the other ones I made.

During the process of making cones/bowls three times, I discovered that the order of ingredients is important in terms of texture. Particularly in terms of mixing the egg and sugar.The first time around I kind of threw everything in at once. I felt like this resulted in a fluffy texture. It still tasted good, but that wasn't what I was going for. Additionally, when trying to roll cones I found that it was important to have something under it. I tried rolling it on a plate, but it made it cool too fast. In a lot of videos I watched, people used towels; I found it slightly easier with a paper towel.

Thanks for Reading.

Have you made waffle cones/bowls before?

*FTC: All products mentioned in this post were purchased.* 

Wednesday, December 20, 2017

Holiday Treats: Chocolate Chip Cookies

The December festivities finally crept its way to the food corner of the blog. No, I'm just kidding. Holiday Treats was a minor part of the plans I made in November—I even had the post graphic ready—but once December started, I originally I thought I would skip it altogether because WIP December was taking longer to finish than I originally thought. Then I did some baking and everything changed.

Making something sweet and festive is simple even if you onky have the basic ingredients. It doesn’t have to be elaborate. It can have classic flavors with fun shapes or simply a variation in color. And sometimes, it’s as simple as making a few alterations to a basic chocolate chip cookie recipe.

I chose cookies because they’re easy to make and it’s kind of simple to mix and match flavors and add extra ingredients like sprinkles, dried cranberries, etc.. Time is always a factor, and simply put, cookies aren't as time consuming as my favorite rough-puff-pastry recipe, which requires chill time and a few tedious little steps—but the end result is worth the effort.

I used Hershey’s Chocolate Chip Cookie recipe and dressed it up to make them more festive. I replaced vanilla extract with almond extract, and added around a ¼ cup of Christmas tree sprinkles for the whole batch. That’s it. The almond extract alters the taste, and the sprinkles give the cookies little pockets of texture—a light crunch that’s similar to the edges.

Of course, almond extract isn’t the only option. There are other choices like mint—which always pairs well with chocolate—strawberry, lemon, hazelnut, and even cinnamon. Yes, cinnamon extract. And sprinkles are always an option. In my opinion, cookies are better with sprinkles.


What are you cooking this holiday season?

Monday, September 18, 2017

Favorite Recipe: Eggless Sugar Cookies

What do you do when you don’t have vanilla extract? Obviously, you make eggless sugar cookies...

Today, I’m here to talk about another one of my favorite recipes to use. And let me tell, this is a versatile recipe—more on that later. So, what are eggless cookies? Obviously, cookies that don’t use egg but are still delicious anyway. I’ve had my fair share of hit and misses, but I’ve narrowed my collection down to a few recipes that work the best for me. The one I’m talking about today is: Fluffy Eggless Sugar Cookies (Breathtaking Delicacies).

Since this is kind of a smaller batch of cookies, I typically double the recipe. It’s also incredibly easy to make, which is great because I love making food—particularly breads and desserts—that don’t require too much time. Hence, this recipe will always be one of my favorites.

I’ve made it a bunch of ways including substituting the butter for margarine or Crisco, and adding things like chocolate chips, raisins, and chopped nuts—sometimes all three at once. I also use the milk interchangeably with just regular old water. The most recent batch I made didn’t actually involve any vanilla extractor butter, because, as it just so happened, we were out of those two ingriedients. So, I went ahead and made the cookies anyway using margarine, extra water to make up for the lack of vanilla, 1 tsp of cinnamon, and 1/2 tsp of nutmeg to give the cookies some flavor. They turned out just fine. The edges were crisp, the top was crinkled with cracks, while the inside was light and fluffy. Honestly, I didn’t even miss the vanilla extract since the flavor was vaguely cinnamon roll-ish. It was the best result I could have hoped for, because you never know what the outcome will be once you start tinkering with a recipe.

Monday, August 21, 2017

Favorite Recipe: The Best Brownies

Oh yes, it’s time for another Favorite Recipe. This time, it’s brownies. Yes, rich, chocolatey brownies. Just a quick note: the pictures for this post were collected over time thus the plates don't match. I’ve made brownies all sorts of ways including from the box. I've also made them from scratch using a different recipe than the one I’m going to talk about today. I’ve had all kinds of results, including one unfortunate batch that was too much like particularly dry chocolate cake, i.e. not like a brownie at all. So, I have been on that quest to find the perfect brownie recipe, and to date I think this one is the best I’ve tried. The recipe I’m talking about is this one: Mmm-Mmm Better Brownies. (Pictured to the right is a double batch in a 9x13 inch pan before baking.)

When I say I love this recipe, I’m not kidding. It’s a huge hit in my house. There is nothing cakey about these brownies. They’re perfectly moist and fudgy, and the top and edges form this crispy layer. Don’t get me wrong, this isn’t the kind of dreaded crispiness you get from burning the brownies. No, this is the kind of crispy layer that you actually want on your brownie—hence, why I always go for one of the corner pieces. But it’s not just the texture that I’m a fan of, the flavor is just as good. It’s really chocolatey! The flavor reminds me more of dark chocolate—so, sweet, but with just a hint of bitterness. That’s what I like about dark chocolate anyway, so the flavor is right up my alley. (Pictured to the left is the double batch in the 9x13 inch pan after baking.)

Speaking of flavor, I can’t forget to talk about the extra things I’ve added into the batter. Per the recipe, walnuts are optional, but I actually prefer these brownies with them. However, leave them out if you have a nut allergy. Pictured below is the result I got when adding chopped walnuts and white chocolate chips to the batter before baking. I prefer to mix the extra ingredients into the batter rather than sprinkling them on top, because I feel like it’s evenly distributed throughout the entire batch of brownies. Of course, you could really add anything you want into it, like M&Ms, things like that.

My only other recommendation is: double the recipe (which makes enough for a 9x13 inch pan instead of just a 9x9 inch pan), especially if you’re making these brownies for more than just yourself. (Pictured to the left is a closeup of a piece of walnut and white chocolate chip brownie.)

What about you? What’s your go-to brownie recipe?

Monday, July 17, 2017

Favorite Recipe: Baking Powder Pizza Crust

Typically I share recipes I’ve recently tried whenever I have a new Weekend Tidbits post for the blog. However, I’ve decided to try a different approach by dedicating an entire post to whatever recipe I want to talk about, instead of just mentioning it. In light of that, today I’m here to talk about one of the best recipes I’ve come across online: Baking Powder Pizza Crust. The recipe I use (with some minor adjustments) is The Bake-Off Flunkie’s Baking Powder Pizza Crust. It’s my go-to recipe for baking powder pizza crusts.

Now, before I get more into all the little changes I’ve made, I just want to mention that you shouldn’t approach this crust and expect it to be a carbon copy of a yeast crust. If that’s what you’re expecting, you’re essentially setting yourself up for failure. Baking powder isn’t the same as yeast, and I don’t expect it to behave the same. I appreciate this recipe for its easiness, texture, and flavor. I just consider it to be its own thing rather than trying to compare it to the traditional method. If you’ve made a yeast pizza crust before like I have, then you know it takes some time for it to rise and all that. I don’t mind doing that, but sometimes I don’t feel like having to wait as long. And that’s where this recipe comes into play. It takes less than half the time to rise. Trust me when I say that this is actually a very simple recipe to make. I’m not going to talk about toppings because that’s one of the more subjective parts about pizza. You make it how you personally want it to taste, with your favorite toppings. (pictured below is just cheese (right) and a ground turkey & pepperoni pizza (left))

Adjustments I’ve made…

The adjustments I make start with the dough. I don’t double the recipe but I one and a half it, which is the perfect amount of dough for the two rectangle cookie pans that I always use because they fit in my oven side-by-side. (Pictured to the left) I also add seasoning into the crust, rather than brushing it on with more oil. One of my recent favorite combinations is 2 tsp of minced garlic & 1 tsp of thyme. Another major adjustment is that I cook the pizzas for a little bit longer. So, instead of 6-8 minutes, I normally set the timer for around 10-13 instead. I think it has more to do with my oven, and I recommend sticking to the recipe and adjusting the cook time as you see fit. But remember to check the bottom and if it's lightly browned then it’s definitely done. I personally like to cook the pizzas until the cheese is a little crispy.

What do you think? Is this a recipe that you would be willing to try? Also, do you add different flavors to your pizza crust?
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