Snickerdoodles

This recipe was one that my late father created; according to my mom, he took a bunch of recipes for snickerdoodles and combined them to arrive at this one :)

Ingredients:
2 3/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cream of tartar
1 c. butter flavored Crisco
1 1/2 c. sugar
2 medium eggs (if you have large, just add all but a little bit of the white of each one)

sugar and cinnamon blend for dusting/coating

Instructions:
1. Preheat oven to 350°F.
2. Combine all dry ingredients in a separate bowl.
3. Place Crisco and sugar in bowl for electric mixer and cream together:

4. Add eggs and mix on medium until well-combined:

5. With mixer on low, slowly add dry ingredients mixture as mixer continues running:

6. Combine sugar and cinnamon in a small bowl (sorry, do not know exact or even estimate amounts--I just know it looks like light colored sand when they are properly mixed).
7. Form small balls and roll in cinnamon-sugar mixture to coat all over:

8. Place balls on cookie sheet (I used non-stick):

9. Bake for 9 to 11 minutes.  Cool on sheet for around a 1-2 minutes after removing from oven, then transfer to cooling rack:

10. Enjoy!

Devil's Food Triple Chip Cookies

Not sure of the origin, but most cooks who bake with cake mixes know how easy it is to make cookies from them.  I love doing this and typically make just the mix cookie, frost it with my homemade frosting, and then make it into a whoopie pie/sandwich style cookie.  This time I wanted something a little different and decided to throw some chocolate chips in with it...oh, such a great decision:

These have the added bonus of being easy to make and addictive...be sure to have milk on hand to have with them ;)

Ingredients:
1 box Devil's Food cake mix
1/2 c. vegetable oil
2 eggs
approximately (I did not measure these):
1/3 c. white/vanilla chips
1/3 c. milk chocolate chips
1/3 c. dark chocolate chips

Instructions:
1. Preheat oven to 350°F.
2. Stir together cake mix, oil, and eggs in a bowl until well combined, like this (batter will be greasy to touch):

3. Stir in all the morsels:

4. Form small balls by hand and place on ungreased cookie sheet (I used non-stick):

5. Bake at 350°F for 9-10 minutes.  Cookies will be a little puffy when done.
6. Allow to cool on pan for a few minutes before moving to cooling rack:

7. Get some milk and enjoy together!

Strawberry Chocolate Chip Pound Cake

Last week I was browsing recipes once again and came across this one.  Decided I'd make it as soon as I had the opportunity and strawberries were on sale.  Yesterday, I spotted some strawberries in one of the weekly grocery store ads and the craving to try this recipe overwhelmed me--I simply had to make it!

I followed this recipe very closely, apart from the name brand products and the fact that they show strawberries on the cake in the picture, but not listed in recipe's ingredients: http://www.duncanhines.com/recipes/cakes/Duncan%20Hines%C2%AE/strawberry-pound-cake/

Ingredients:
1 box strawberry cake mix (I used Pillsbury, simply because I could not find the Duncan Hines version at the stores I visited this shopping trip)
1 package (3.4 oz) vanilla instant pudding mix
4 large eggs
1 c. water
1/3 c. vegetable oil
1 c. mini semi-sweet chocolate morsels/chips
3/4 c. vanilla frosting (I'm not sure which brand I used for this; I'd normally make my own frosting, but I didn't want to do extra cleanup this time :))
(optional) 3 fresh strawberries, sliced

Instructions:
1. Preheat oven to 350°F.  Grease and flour a Bundt or tube pan. (I used a tube pan this time, but I think I'll go with a Bundt next time; it was not easy to flour it and the cake stuck a little).

2. Blend cake mix, pudding mix, eggs, water, and oil with electric mixer on medium for 2 minutes:

3. Stir in chocolate chips:

4. Bake at 350°F for 45 minutes.  Cake is done when toothpick or fork inserted in middle comes out clean. (Sorry, forgot to snap a photo for this part!)

5. Cool cake on a wire rack for at least 25 minutes.  Remove cake from pan and let cool completely before next step.

6. Microwave (on high) the 3/4 c. frosting for around 15 seconds.  Remove from microwave, stir, and then drizzle over top of cake:

(I spread it out over the top as well so that the entire top was covered)

7. Add sliced strawberries to top:

8. Cut a slice and enjoy!

Strawberry Shortcakes With Cocoa (from scratch)

Whew--got pretty busy there for a few weeks and wasn't able to post!  I still managed to cook occasionally, so now it's time to start catching up and posting regularly again :D

With spring upon us, it's time for strawberries, of course!  Decided to try a recipe from the "Easy Everyday Cooking" card collection that I've had for...yeah, let's not count how many years lol.  Anyway, it's a pretty easy and tasty; I plan to make it again at least a few times while strawberries are at peak.

Ingredients:
1 1/2 c. all-purpose flour
2/3 c. sugar
1 T. baking powder
3 T. unsweetened cocoa powder
1/4 tsp. salt
3/4 light cream or half-and-half (I used the latter)

Sliced fresh strawberries

Whipped cream/topping

Instructions:
1. Preheat oven to 425°F.

2. Combine flour, sugar, baking powder, cocoa, and salt in a bowl:

3. Gradually add cream, mixing with a wooden spoon until mixture clings together:

4. Knead dough on a lightly floured surface for about 1 minute.  Pat dough into a 3/4 inch thick rectangle:

5. Cut pastry dough into 6 rounds using a 3 inch biscuit cutter.  Arrange dough rounds on a greased baking sheet:

6. Bake for about 15 minutes.  Place on a wire rack to cool:

7. Split the shortcakes in half:

8. Top one half with strawberries (I put sugar on mine first to make them syrupy, but that's just a preference):

9. Top the strawberries with some whipped cream/topping (I used heavy cream to make whipped cream this time):

10. Place other half of shortcake on top of whipped cream:

11.  I decided to top mine with a dusting of powdered sugar as well:

Enjoy!

Bourbon Salmon

I don't eat much fish, but this recipe--I could eat it quite frequently, just so very tasty and easy!  The last time I made this, I had my family help by doing the prep work while I was out working, so there are no pictures for that part currently; I'll add those next time :)

This is the recipe I use, with slight modifications:
http://www.myrecipes.com/recipe/bourbon-glazed-salmon-0
Because the sauce is entirely delicious, I typically double it.  The amounts below reflect a doubled version of the original from the linked page:

Ingredients
6 T. brown sugar
6 T. bourbon whiskey
4 T. low-sodium soy sauce
2 T. fresh grated ginger root
2 T. bottled minced garlic
1/2 tsp. coarse ground pepper
4 skinless salmon fillets, approximately 6 oz. each
Cooking spray
toasted sesame seeds

Instructions:
1. Combine the first 7 ingredients in a large zip-top plastic bag or covered glass dish (I typically use the latter), then add the salmon.
2. Place in refrigerator to marinate for at least 1 hour, ideally 2 or more, turning occasionally.
3. Heat a large non-stick skillet over med-high heat.  Coat pan with cooking spray.
4. Add fish and marinade to pan:

5. Cook fish 4 minutes on each side, until it flakes easily and the marinade is bubbly:

As you can see, mine broke up into pieces because I really don't care about the fillets staying in exact shape.

6. Place one fillet (or equivalent) on a plate and drizzle with some of the pan sauce.  Sprinkle with sesame seeds and enjoy!  I like serving mine with plain basmati rice:

French Silk Pie

Post updated on 15 May 2021 (original date: 17 March 2015)

Disclaimer: This recipe contains RAW EGGS. While this is considered safe for most individuals, please do NOT serve to the elderly, pregnant, infants, or immunocompromised.

Attention all chocolate lovers: this is actually a rather easy recipe to make and very heavenly.  Consider your waistlines warned! 10+/10, I have made this many times, it's awesome!

Link to my YouTube video of making this recipe: https://youtu.be/3pyspU6uSI0

Original recipe can be found here: http://www.gimmesomeoven.com/french-silk-pie-chocolate-pie/

Ingredients:

Pie Crust-- note *you can use store-bought if desired; the recipe I am using used to be on Crisco's website, but no longer exists there (they have changed the recipe; this is the original)*

8.5 oz. (2 cups) all-purpose flour

1/2 tsp. salt

2/3 c. Butter-Flavored Crisco, chilled in freezer for 20-30 min

ice water (amount varies, see video)

additional flour to dust counter for rolling

Filling--

4 oz. bittersweet or semisweet chocolate (I used Ghirardelli bittersweet 60%)
1 c. (2 sticks) salted butter, softened/room temp (I have used unsalted and added 1/2 tsp. salt, which works fine)
1 1/2 c. granulated sugar
1 tsp. vanilla extract
4 eggs, room temperature

Topping--
8 oz. (1 c.) heavy cream
2 1/2 T. granulated sugar
1/2 T. vanilla bean sugar (or substitute granulated sugar plus vanilla extract or seeds from 1 vanilla bean)
Chocolate bar (for shavings)

Directions:

For pie crust--

1. Combine flour and salt in a medium bowl. Add the Butter Flavored Crisco and cut in using a pastry blender (or 2 knives), until texture resembles coarse crumbs.

2. Pour in a small amount of ice water and use a fork to combine. Keep adding and mixing a little at a time until dough begins to form cohesively. You should be able to pat it into a ball without it cracking (cracks mean not enough moisture), but should not be sticky to touch.

3. Wrap in plastic wrap and place in fridge for 30 minutes.

4. Spread some flour on countertop. Unwrap dough and flatten gently to a disc shape. Place atop the flour and roll out to around 1/8" thickness.

5. Place pie crust dough in pie plate (I used a glass one, actually 9.5 inches) and prick with fork all over.  Bake in lower third of oven at 425°F for around 10 minutes; remove and let cool.

For the filling--

6. Heat the chocolate in microwave safe bowl in 20 second intervals, stirring well after each interval.  Set aside and let cool for around 10 minutes.

7. Meanwhile, in the bowl of a stand mixer, cream butter and sugar until fluffy.

8. Mix in the vanilla extract. When the chocolate has finished cooling, gradually add with mixer running on low speed, until well combined.

9. Switch to the whisk attachment.  Add one egg and beat for 5 minutes on medium speed.

10. Repeat with each additional egg (5 minutes each).  It should look something like this at the end:

11. Pour mixture into cooled, pre-baked pie crust shell.  Spread out top with spatula.

For the topping--

12.  Pour whipping cream into a medium mixing bowl and add sugars.  Beat with mixer until cream is stiff and fluffy. (I use a whisk attachment on my hand mixer)

13.  Spread the whipped cream over top of chocolate filling.  I use a dessert decorator similar to the one here to create these sort of fluffy cloud looking shapes:

14. Use a vegetable peeler to "shave" desired amount of chocolate curls over top of the whipped cream.

15. Chill in refrigerator for at least 2 hours to set before serving.

16. Cut a slice and enter chocolate heaven :)

Filet Mignon with Porcini Mushroom Compound Butter

When I get a craving for steak--which, thankfully, isn't terribly frequent--I nearly always pick filet mignon to satisfy me.  Why?  It's a small cut and oh-so-wonderfully tender when cooked properly--just right for my appetite!  I was in the mood to find something different to do instead of my usual go-to, the red wine reduction sauce.  After playing around on Google a bit, I came across this recipe and so very glad I did!

Original recipe is in this blog entry:
http://www.foodiecrush.com/2014/03/filet-mignon-with-porcini-mushroom-compound-butter/
This recipe uses another of my favorite ingredients: porcini mushrooms.  I buy them dried, in bulk because I like them so much and they are a tad costly otherwise.

The original recipe was done for 2 steaks; in my pictures, you will see 4 steaks, which were like 2 larger/thicker ones cut in halves.  Because I was making more portions, I used twice the amounts in the original recipe for the steaks part.

Ingredients
For the porcini butter:
1/2 oz. dried porcini mushrooms, divided
1 c. boiling water
1/2 c. (1 stick) salted butter, softened/room temp
1 tsp. kosher salt

For the steaks:
2 filet mignon steaks
2 tsp. bottled minced garlic
12 sprigs fresh thyme
kosher salt and coarse ground pepper
2 tsp. olive oil
2 tsp. butter

Instructions
For the porcini butter:
1.  Measure boiling water in a bowl and add 8 to 10 whole dried mushrooms to the water.  Cover and allow mushrooms to soak for at least 15 minutes.  (I usually just microwave the water in a covered glass dish to boil it and this time, since I only had small pieces of mushrooms, put in my best guess for an amount of mushrooms, and I am also guessing on the water amount):

2. Remove the mushrooms from the soaking water, gently squeezing the water from the mushrooms when doing so.  Reserve the mushroom water if desired for later use in gravies, etc.  The original recipe calls for chopping the mushrooms, but I had no need for that since mine were already in pieces.

3. Place remaining mushrooms in spice/coffee grinder and grind to fine powder.  The original recipe measured this part; I did not.

4. Cut up butter in smaller chunks and place in food processor (use metal blade for processing):

5. Add the ground mushrooms, half of the reconstituted mushrooms, and salt to the food processor.  Process until well mixed and butter is smooth:

6. The original recipe indicates to roll the butter into a log shape.  Mine was too soft for such a proposition, and the only reason that would be necessary is for appearance.  Since I didn't care about that, I just formed mine into a slab shape.  The remaining reconstituted mushrooms go on top, then cover with plastic wrap and place in fridge for at least 30 minutes.  My compound butter came out looking like this, which I thought was just fine:

For the steaks:
Preheat oven broiler on HI.
1. Season the steaks with salt and pepper to taste.  Heat a cast iron pan on stovetop over medium high heat.  Add butter and olive oil, melt and stir together to coat pan, then add steaks:

(after this, I did it a bit differently from the original recipe on the preparation)

2. Cook steaks about 2 minutes per side, then add sprigs of thyme and some garlic to go underneath each steak:

3. Cook steaks until just under desired doneness.  Top with generous pats of porcini compound butter and place in oven; broil for a couple of minutes--just until butter has melted over (watch attentively!).  Remove steaks and serve immediately:

In the picture at the beginning of the entry, the steak is served with rosemary potatoes; I shall post the recipe for those soon!  I ended up with plenty of butter leftover, too, which meant I had to make this a second time (oh, darn lol).  Enjoy!