Where Have I Been? Recipes and New Cooking Ventures

The last blog (aside) that I wrote was nearly two weeks ago. Instead of blogging, I have been using some time to get some things done, but most of all, I have been cooking more!!!! I have made scones from scratch, biscuits, dinners, a peach cobbler with fresh sliced peaches, cakes, and interesting drinks! I have a few pictures of them prepared items and will try my best to share the recipes. (Some are from an app on my phone, so I’m not sure if you all will be able to access the same recipes I have used.) (Actually, the app is powered by allthecooks.com) Although I use recipes, I also get creative and add my own ingredients to it to give the dishes originality. So the way they come out will be a tad different from the ways your may if you do follow the directions very closely. Let me know if you are interested in anything else I have listed. I plan on doing a smoothie blog full of recipes and drink ideas I frequently use. Enjoy the 4 or 5 recipes!!!

  • Fun smoothies (like Green tea, mango, orange juice and lime an original- Heavenly!!!) and classic ones, like mango strawberry yogurt smoothies.
  • As of late, I have made three cakes from scratch (green tea and coconut with a glaze, and a pink grapefruit yogurt cake, which I covered previously, and layered  carrot cake with a cream cheese icing), however I decided to make a box cake. This is a French Vanilla Box cake, (with a homemade buttercream icing), but baked in as a layer cake, adding fresh strawberries (which I soaked in sugar and vanilla extract for 2 days). I then assembled the berried in between the layers, and frosted the cake, adding fresh sliced strawberries atop the cake for a pretty garnish. The cake was great, but the recipe I used for the buttercream icing was too sweet!  I will NOT use that recipe again! There is no other recipe to link, so I will just post a pic, and say that you can make layered cakes from the box, and add whatever flavoring, fruits, or icing you want to make it more creative. So think of this as more if an idea, not a recipe.
  • The lovely inside. See the itty, bitty berries?

French vanilla layered cake with homemade buttercream icing and fresh strawberries.

  • Tropical French Toast with bananas and coconut (with a hint of rum which I incorporated in the french toast egg/milk wash) This recipe calls for flour to be used, which makes the french toast more decadent. I also added approx.1 teaspoon of vanilla pudding mix to made the toast more creamy (which I got from another recipe) I did not have any thick bread on hand, so I used plain old wheat. http://allrecipes.com/Recipe/fluffy-french-toast/Detail.aspx For the fruit, I simply took some banana pieces, added butter, sugar, cinnamon, nutmeg, and cook it until it got soft to my preferred desire. I then took some shredded coconuts, and sprinkled it over the banana.

Tropical French Toast with slightly caramelized bananas. They weren't super ripe, and I probably didn't use enough brown sugar. Still good,though.

  • Peach Cobbler with fresh peaches, and a “special ingredient” not listed. I again made it my own by using 3/4 cup of vanilla soy milk, less than 1/4 cup of half and half (to make it a tad fluffy), water (I do that sometimes) and 1 service which is a teaspoon of french vanilla creamer. I added an ingredient that gave the sweet peaches depth, and also some apple pie spice to round the spicy and sweet flavors out. The crust was a bit more dense that other cobblers I have had, and slightly cakey, but I actually liked its richness.

Goodness this was divine!

Cobbler before I tore into it like an animal.

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Buttermilk Biscuits From Scratch!!! Recipe and Review!

I have heard from biscuit enthusiasts that biscuit making was no joke. From the wide variety of methods to the variety of styles, biscuits are diverse, yet timeless. This essential food is one I often crave, and have been contemplating making. I searched from a biscuit recipe that I was not familiar with, offering my a sense of culinary innovation and a dash of a challenge/risk element. Would I even like these biscuits? Would this uncommon ingredients used in this recipe pay off, or disappoint?  Plus, it’s somewhat sweet! The recipe is adapted from P4  on food.com.  The link to the recipe will be available upon clicking on the 2nd biscuit photo below. I hope you enjoy it!

My biscuits. Not the best photo as it was taken on my phone. Sadly,I am *not* a phone photographer.

I made the biscuits today, and they came out fluffy, moist and provided my taste buds with an underlying richness that is not typical is the biscuits I have tried previously. They were slightly sweet as the recipe called for 2 tablespoons of sugar. (I suggest toning it down to one if you’d like to have a less sweet aftertaste)

Biscuits pictured on the site. Click photo for the recipe!

I also occasionally have an issue with the bottom of my stuff getting burnt, so I slapped some a thin layer of butter on the cookie sheet, and turned the oven down to 375 degrees, compared to the 400 degrees that the recipe called for. I’m not sure if you have that issue, but if you do, I recommend doing the same. Only thing is the baking time will change, (from 8-10 minutes, to almost 20!) but the inside will be done,baking evenly and the bottom a little darker than the top, but not burnt. More so of an average brown color. I also added some butter atop the hot biscuits, adding more flavor as it melted into the biscuits nooks and crannies.

Also, if you don’t have a jumbo size egg, I read you can substitute that with a regular sized egg and a tsp. of milk.  You can click the picture which should direct you to the site. Granted, mine don’t look as smooth, but the texture if fluffy and soft (and the darn things were delish!). Also, I’m not sure how much of a difference having a bicsuit cutter makes visually, but I didn’t have one. The glass I used was good enough, though. =)

I give these biscuits 4 tongues and a taste bud (4.5 out of 5) just because I’m not so used to sweet biscuits, however, the sweetness would make an excellent compliment to a savory dish. {TIP} Pair these beauties with savory meats like

  • sausage
  •  bacon
  •  turkey
  •  chicken
  • seafood based breakfast items (seafood grits,ect)
  • Savory seasoned eggs (like Southwest types) to balance the sweet undertone, giving the dish a nice balance.

Also, you can get creative and make a unique butter/spread for these biscuits. From Almond butters, to Honey butters (even with vanilla!) to garlic butters (which may be unflattering with this biscuit), or even a spicy cinnamon butter may be a nice touch! Even your tangy fruit, like blood orange jam, or cranberry relishes may bring out that depth you may want!