Cedar Planked Wings

These should be called Fire Cedar Planked Wings, to be honest--quite warm! Needed salt, would add to part where they are tossed in the sauce at end. Also did not bother with doing the "indirect" side of grill thing, just melted it in microwave and stirred together.  It doesn't say to, but I tossed them in the sauce at the end, might be the fire content! I also left the lid "cracked" open to make sure the fire stayed very hot until the last 5 min.

Link to original recipe: https://www.weber.com/US/en/blog/grilling-inspiration/cedar-planked-wings/weber-30752.html

Ingredients:

2 oz. tequila

3/4 c. olive oil

4 tsp. ancho chili powder, divided

2 lbs. chicken wings (or drumettes)

1/3 c. butter

1/2 c. hot sauce

1 cedar plank, soaked in water for at least an hour.

Directions:

1. In a small bowl, combine the tequila, olive oil, and 2 tsp. of the ancho chili powder. Toss the chicken wings in this mixture, coating well. Cover and place in fridge to marinate for at least 1 hour.

2. Heat your grill (if using one with a temperature setting, 350-450°F). Take wings from marinade and arrange on the soaked plank. Once the grill has heated, place the plank directly over the coals.

3. Meanwhile, in a small bowl or pan, melt the butter (I used a bowl/microwave, as stated above). Stir in the hot sauce and the remaining 2 tsp. ancho powder.

4. After 20 min, turn the wings over on the plank. Baste with the butter sauce. Let grill for 5 more minutes, then turn back to other side. Grill for 5 additional min.

5. If desired, toss in the sauce again after finishing on the grill. Enjoy!

Frozmopolitan

This is really tasty! Have made this twice now with my mom. We halved the recipe, as we only have a normal sized blender and didn't need so many servings. Highly recommend using the Grand Marnier; we tried Triple Sec instead and it isn't as nice. Also, about that ingredient--in the original recipe, 1/4 c. is a misprint, as 1/4 c. does NOT equal 4 oz. We found that 4 oz (halved to 2 oz) is the right flavor. Lastly, we also added a bit more simple syrup to make it a little sweeter.

Original recipe credit: https://www.foodandwine.com/recipes/frozmopolitan

Recipe below contains my modifications, amounts are for a regular-sized blender.

Ingredients:

for the simple syrup--

1/2 c. sugar

1/2 c. water

for the drink--

4 c. ice cubes

3 oz. cranberry juice cocktail

~3 oz. simple syrup (depending on how sweet you prefer)

2 oz. Absolut Citron

8 tsp. fresh lime juice

2 oz. Grand Marnier

2 T. fresh lemon juice

2 T. fresh orange juice

Directions:

1. For the simple syrup: Stir together the sugar and water in a small saucepan. Heat over medium-high heat, stirring constantly, until sugar dissolves (around 2 min). Let cool completely (around 30 min).

2. For the drink: Place all drink ingredients in a blender. Blend until completely smooth/slushy (will be a bit thick/can hold small amount of shape). Pour into cocktail glass and enjoy!

Snickerdoodle Cupcakes

Oh yeahhhhh. My hubby is not a big cupcake person, yet he has declared these are the best cupcakes ever and wants me to make them for his birthday next year! So yes, these are a 10+/10 :)

Link to original recipe: https://www.goldmedalflour.com/recipes/snickerdoodle-cupcakes/c9ad9635-e710-45bb-a795-5a5ae0060ee8

I halved this recipe when I made it; to achieve half of 5 egg whites, I measured them by weight, then halved. Also had to bake mine a couple min longer than called for, as the batter filled the cups pretty full.

Amounts below are for full recipe. Recipe below contains my modifications.

Ingredients:

for the cupcake batter--

330g  (2 3/4 c.) all-purpose flour

1 T. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

3/4 c. butter-flavored Crisco

1 2/3 c. sugar

5 egg whites

2 1/2 tsp. vanilla extract

1 1/4 c. milk

for the frosting--

6 c. powdered sugar

2 tsp. ground cinnamon

2/3 c. butter, softened

1 T. vanilla extract

2-4 T. milk

for the topping--

2 tsp. sugar

1/2 tsp. ground cinnamon

Directions:

1. Heat oven to 350°F. Line 24-cup cupcake/muffin tins with cupcake paper liners.

2. For the cupcake batter: In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.

3. In the bowl of a stand mixer, beat the Crisco on medium speed for 30 sec.

4. Gradually mix in the sugar, around a 1/3 c. at a time, beating well after each addition. Beat 2 min. after the final addition, then beat in the vanilla.

5. On low speed, alternately add some of the flour mixture, then some of the milk, and continue until all of both are mixed in and well combined.

6. Divide batter as evenly as possible among the 24 lined cupcake cavities (around 2/3 full each).

7. Bake 18-20 min, or until toothpick inserted in center comes out clean. Cool 5 min in pan before removing to wire rack to cool completely.

8. For the frosting: In the bowl of a stand mixer, mix together powdered sugar, cinnamon, and butter on low speed. Beat in the vanilla and 2 T. of the milk. Beat in additional milk until spreadable consistency is reached.

9. For the topping: combine the sugar and cinnamon in a small bowl. Frost the cupcakes, then sprinkle with the topping. Enjoy!

Easy Mini Chocolate Almond Tarts

These are incredibly good! Made them as part of the Christmas Goodies Countdown 2023, will be making again for sure, as they stay fresh for a long time, doesn't make a huge batch. Was my first time making a ganache with almond milk, was pleasantly surprised at how great it was!

Link to my YouTube short of preparation: https://youtube.com/shorts/f_SD9od-Wwg

Original recipe credit: https://www.imperialsugar.com/recipes/chocolate-almond-tarts

Recipe below contains my modifications.

Ingredients:

for the crust--

1 c. lightly salted almonds

60g (1/2 c.) all-purpose flour

1 T. superfine sugar

4 T. unsalted butter, melted

for the ganache--

1/3 c. chocolate almond milk

6 oz. semi-sweet chocolate (I used Ghirardelli Semisweet Baking Chocolate Bars), finely chopped

Directions:

1. for the crust-- Heat oven to 350°F. Line a cupcake/muffin pan with 12 paper liners and set aside.

2. Add the almonds, flour, and sugar to the bowl of a food processor. Pulse until almonds are very finely chopped.

3. Pour in melted butter and pulse until well blended. (I think I accidentally added this is previous step in the video--still worked out just fine!)

4. Divide mixture as evenly as possible amongst the 12 paper liners in the pan (around 1.5 T. each). Press mixture to flatten/even out in each liner.

5. Bake for 8-10 min, or until fragrant and edges starting to turn golden. Let cool in pan for 30 min.

6. for the ganache-- Using a clean food processor bowl, process chopped chocolate until fine crumbs are obtained.

7. Heat the chocolate almond milk in a small saucepan over medium-low to medium heat, until it just comes to simmer (bubbles start to form).

8. Immediately pour the hot milk all over chocolate in the food processor. Place lid on the bowl/lock in place, let sit for 1 min.

9. Process for 3 seconds. Scrape down sides and bottom of bowl. Place lid back on and process for 2 more seconds.

10. Spoon ganache, dividing as evenly as possible, into the 12 prepared almond crusts.

11. Lay a long paper towel over the paper liners (should not touch ganache!). Let sit on counter at room temp for 6-8 hrs, or until filling is set. Enjoy! (note: I topped with a maraschino cherry in the video for appearance; this is not necessary, they are fabulous on their own)

Sliced Cinnamon Crisps

These are soooo good! They stay fresh for a long time, too. Made these as a short in the 2023 Christmas countdown.

Link to my YouTube short of preparation: https://youtube.com/shorts/unE1-pPd3m8

Original recipe credit: https://www.landolakes.com/recipe/9289/slice-bake-cinnamon-crisps/

notes: used salted butter (not land o lakes), baked for 10 min, let rest on sheet for 3-5 before plunging in the cinn sugar, makes about 40

Ingredients:

1 c. salted butter, softened

1/2 c. brown sugar (packed)

1 tsp. vanilla extract

2 1/4 c. all-purpose flour

1/2 c. sugar

1 tsp. cinnamon

Directions:

1. In the bowl of a stand mixer, cream together butter, brown sugar, and vanilla extract, until light and fluffy.

2. Add flour and mix in on low speed, until just combined/dough is formed.

3. Divide dough in four equal parts. Shape each part into a 4" log with 1 1/2" diameter. Wrap each log in plastic wrap and chill for at least 1 hour.

4. Heat oven to 375°F.

5. Slice logs into 1/4" slices using sharp knife. Place slices on baking sheet, spacing 1" apart. Bake for 7-9 min, or until lightly browned at edges.

6. Let rest on baking sheet for 3-5 min. Meanwhile, combine the sugar and cinnamon in a small bowl.

7. While still warm (just after the 3-5 min resting period), gently toss the cookies in the sugar-cinnamon mixture to coat. Place on rack to finish cooling completely. Enjoy!

White Chocolate Walnut Snowballs

Not sure about how good these are, as our walnuts turned out to be too far past date. I will rate when I have made them again sometime, as they do seem like they would be very tasty.

Link to my YouTube short of preparation: https://youtube.com/shorts/Y0_OwKp8EH0

Link to original recipe: https://www.imperialsugar.com/recipes/white-chocolate-truffles

Recipe below contains my modifications.

Ingredients:

1/4 c. heavy cream

2 T. Kirsch

6 oz. white chocolate, finely chopped

4 T. butter, softened

6 oz. walnuts, finely chopped

3/4 c. powdered sugar

Directions:

1. In a small saucepan over med-high heat, bring cream to a boil. Keep boiling until reduced by half, then remove from heat.

2. Stir in the Kirsch and white chocolate. Place over low heat and cook, stirring until white chocolate has melted.

3. Whisk in the butter until smooth, then stir in the walnuts.

4. Pour mixture into a shallow pan (I used an 11" x 7" pan, seemed to be a good size). Chill mixture for 40 min or until firm.

5. Use a teaspoon to scoop mixture and shape into balls. Working as quickly as possible, roll balls in powdered sugar, then place on a plate. Transfer plate to refrigerator to chill balls.

6. Let snowballs stand at room temp for 20 min. before serving. Enjoy!

Mongolian Beef with Mushrooms

This. Is. YUMMY. Absolutely 10+, will make again and again!

Link to my YouTube "making of" short: https://youtube.com/shorts/VbiJ8_J8jb0

Link to original recipe: https://www.cuisineathome.com/recipes/lunch-dinner/mongolian-beef-with-mushrooms/

Ingredients:

1/3 c. dry sherry

1/4 c. reduced sodium beef broth

3 T. reduced sodium soy sauce

2 T. hoisin sauce

1 T. cornstarch

1/2 T. kosher salt

1 lb. flank steak, sliced in 1/4" slices (against grain)

3 T. peanut oil, divided

1 lb. white button mushrooms, sliced (I used my food processor, recommend this)

1/4 tsp. ginger (powdered; or you can use 1 T. minced fresh ginger)

1 T. bottled minced garlic

pinch red pepper flakes (or more if you like it spicier)

toasted sesame seeds (for garnish)

sliced green onions (for garnish)

Directions:

1. In a medium bowl, combine sherry, broth, soy sauce, hoisin, cornstarch, and kosher salt. Add steak and toss to coat. Let sit for 15 min. Once 15 min. have passed, strain the steak from the marinade, reserving marinade separately.

2. Preheat a wok (or large sauté pan) over medium-high heat. Add 2 T. of the peanut oil. Remove steak from marinade and add to pan (save the marinade). Stir fry for 2-3 min, until starting to brown. Transfer steak and cooking juices to a plate.

3. Add remaining 1 T. of peanut oil to the wok. Once heated, add mushrooms, followed by ginger, garlic, and red pepper flakes. Stir fry for 2-3 minutes, until mushrooms have softened and given up their liquid. 

4. Return steak and its juices to the wok, followed by the saved marinade. Cook for 2 minutes, or until sauce has thickened and is bubbly. Garnish with sesame seeds and green onions. Serve with desired side (I chose basmati rice). Enjoy!