Wednesday, September 26, 2012
Wednesday, September 19, 2012
French Toast!
This week we made french toast. The recipe was for a make ahead french toast that sits in the pan for 8 hours than you bake it. I was a wee bit nervous this would make for soggy bread (which is something I direly dislike). When I read a few reviews this morning my fears were all confirmed. I got home from work and stoically mixed up the egg/milk/cinnamon stuff and thought-well perhaps if I don't let it sit (which I did not have time to do anyways) it will be OK. If not-well, I halved the recipe so it was not a terrible waste. L was over (actually she did the mixing whilst I stood around deliberating) and she said-"Just make it like regular french toast". So, I did. We had very low expectations. I love french toast, but restaurant french toast is always better. I started getting into it though and made some white syrup (next time I'll go with buttermilk syrup as this was a bit rich), breakfast potatoes, and O made his microwave bacon. All in all it was.... fabulous! It was as good as if not better than in a restaurant!
L (who ALWAYS orders french toast) confirmed this. O not only ate it, he ate several pieces and said it was "extremely tasty" (I don't think he has ever said that before, but then, he also complimented his bacon a bunch so maybe he was in an ebullient mood).
All in all-with the modifications, which were somewhat extreme, this was an incredible french toast recipe! The secret must lie in both the bread and the batter. The dry french bread (I did not toast it, just used a loaf of french bread that was a few days old) was perfect-not soggy, and the egg mix had a nice amount of sugar, cinnamon, and nutmeg.
I will use this recipe again!
L (who ALWAYS orders french toast) confirmed this. O not only ate it, he ate several pieces and said it was "extremely tasty" (I don't think he has ever said that before, but then, he also complimented his bacon a bunch so maybe he was in an ebullient mood).
All in all-with the modifications, which were somewhat extreme, this was an incredible french toast recipe! The secret must lie in both the bread and the batter. The dry french bread (I did not toast it, just used a loaf of french bread that was a few days old) was perfect-not soggy, and the egg mix had a nice amount of sugar, cinnamon, and nutmeg.
I will use this recipe again!
Wednesday, September 12, 2012
Deep Dish Pizza
This week our recipe was deep dish pizza and it was fabulous!
I am a pizza lover! I make pizza at least once a week, have tried a hundred different recipes. and this is a good one. Its also fast and easy!
(I should have taken it more from the side so you could check out the awesome deep dish crust!)
I have made this recipe a few times before and so I made a few modifications-not as much oil, less cheese. My main recommendation is make their sauce-it is hands down the best sauce I have tried (but I add a few Tbsp of sugar and some red pepper flakes).
My other two tasters loved it. O actually ate it (he generally goes for pizza) and L said, while not as good as the regular pizza recipe in the book, it was great.
Check out the recipe and other reviews!
I am a pizza lover! I make pizza at least once a week, have tried a hundred different recipes. and this is a good one. Its also fast and easy!
I have made this recipe a few times before and so I made a few modifications-not as much oil, less cheese. My main recommendation is make their sauce-it is hands down the best sauce I have tried (but I add a few Tbsp of sugar and some red pepper flakes).
My other two tasters loved it. O actually ate it (he generally goes for pizza) and L said, while not as good as the regular pizza recipe in the book, it was great.
Check out the recipe and other reviews!
Wednesday, August 29, 2012
Crunchy Granola Bars
This week we made crunchy granola bars
The results were mixed.
First off, it was an easy recipe, and I literally made granola bars!
However, I'm not sure Nature Valley should be worried...
I thought they were a little burned (but that might have been my own fault), a little dry (I was 1/4 cup short on the honey), a little boring (I only had half the needed amount of nuts), and a little overly sweet (now that was not my fault). But, they were not terrible, I might try them again with (a) the proper ingredients and (b) some additional things like maybe craisins!
Totally mixed reviews though-my sister said they almost killed there they were so sweet, O thought they were horrid (typical), my cousin was quite interested, and a new taste panel-my two older brothers totally loved them! They might be my new testers, they ate almost the entire pan and thought they were wonderful. Who would have guessed!
check out the recipe and other reviews!
First off, it was an easy recipe, and I literally made granola bars!
However, I'm not sure Nature Valley should be worried...
I thought they were a little burned (but that might have been my own fault), a little dry (I was 1/4 cup short on the honey), a little boring (I only had half the needed amount of nuts), and a little overly sweet (now that was not my fault). But, they were not terrible, I might try them again with (a) the proper ingredients and (b) some additional things like maybe craisins!
Totally mixed reviews though-my sister said they almost killed there they were so sweet, O thought they were horrid (typical), my cousin was quite interested, and a new taste panel-my two older brothers totally loved them! They might be my new testers, they ate almost the entire pan and thought they were wonderful. Who would have guessed!
check out the recipe and other reviews!
Wednesday, August 22, 2012
Glazed Lemon Cookies
These were a hit! I liked them, they were super easy and fast. I loved that they were almost as good as my lemon sugar cookies but took way less time. I thought the lemon was a bit strong and I would use a more traditional cream cheese frosting-this glaze was too sweet. All in all though, this was a recipe to keep!
check out what everyone else thought and get the recipe here:
Wednesday, August 15, 2012
Raspberry Strudel Bars
This week we made Raspberry Strudel Bars
They were a huge hit, everyone loved them (even me and I normally am not into cooked fruit!)
Success-They were quick, they were easy, they were delish-I would recommend these to everyone.
Check out the other bloggers and the recipe!
They were a huge hit, everyone loved them (even me and I normally am not into cooked fruit!)
Success-They were quick, they were easy, they were delish-I would recommend these to everyone.
Wednesday, August 8, 2012
Cheddar Cheese Bread
I chose this recipe because it was so fast looking and because we have been eating a lot of (and loving) the Asiago cheese bread from Kneaders. I hoped this would be just as good.
Well, it was interesting-It had a different texture than I expected, sort of like cornbread and I think that threw me off. Also, I have made most of the artisan breads in this book and they are beyond fabulous so I had high expectations.
Pros: It was super fast and easy-only took about 10 minutes to throw together, no rising time, and then 45 min to cook so I'll have to try it again with soup sometime. After my fam tries this tomorrow, I'll post their reviews-they are generally pretty positive :)
All in all, I'd say it was interesting, something to keep on the radar, but I'm not fully convinced just yet.
Recipe:
3 ounces Parmesan cheese grated on the large holes of a grater (1 cup)
2 1/2 c flour
1 Tbsp baking powder
1 tsp salt
1/8 tsp black pepper
1/8 tsp cayenne pepper
4 ounces (1 c) sharp cheddar in 1/2 inch cubes
1 c whole milk
1/2 c sour cream
3 Tbsp melted butter
1 egg
1. Heat oven to 350 degrees. Grease a loaf pan and sprinkle 1/2 c Parmesan on the bottom.
2. Mix dry ingredients and toss in cheddar and coat with the flour. Mix wet ingredients in another bowl, then combine with dry ingredients with a spatula.
3. Scrape batter into pan, sprinkle remaining Parmesan cheese. Bake until golden, 45-50 min. Let cool in pan for 10 min and then on a rack for one hour.
one funny thing I noticed from the other reviewers-some people did not like or did not seem to use sharp cheddar-the only cheddar I ever use :)
Check out other reviews here:
Well, it was interesting-It had a different texture than I expected, sort of like cornbread and I think that threw me off. Also, I have made most of the artisan breads in this book and they are beyond fabulous so I had high expectations.
Pros: It was super fast and easy-only took about 10 minutes to throw together, no rising time, and then 45 min to cook so I'll have to try it again with soup sometime. After my fam tries this tomorrow, I'll post their reviews-they are generally pretty positive :)
All in all, I'd say it was interesting, something to keep on the radar, but I'm not fully convinced just yet.
Recipe:
3 ounces Parmesan cheese grated on the large holes of a grater (1 cup)
2 1/2 c flour
1 Tbsp baking powder
1 tsp salt
1/8 tsp black pepper
1/8 tsp cayenne pepper
4 ounces (1 c) sharp cheddar in 1/2 inch cubes
1 c whole milk
1/2 c sour cream
3 Tbsp melted butter
1 egg
1. Heat oven to 350 degrees. Grease a loaf pan and sprinkle 1/2 c Parmesan on the bottom.
2. Mix dry ingredients and toss in cheddar and coat with the flour. Mix wet ingredients in another bowl, then combine with dry ingredients with a spatula.
3. Scrape batter into pan, sprinkle remaining Parmesan cheese. Bake until golden, 45-50 min. Let cool in pan for 10 min and then on a rack for one hour.
one funny thing I noticed from the other reviewers-some people did not like or did not seem to use sharp cheddar-the only cheddar I ever use :)
Check out other reviews here:
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