Wednesday, August 8, 2012

Hawaiian Burger

Sorry I haven't posted anything in a little while, I was busy last week taking some classes to learn how to ride a motorcycle! I didn't fall over or run into anyone, so I think I did pretty well. Anyway, I'm back with a not dessert food like I promised!

The Hawaiian Burger makes a great summer time meal for the grill.When I came across the recipe for this sauce, I thought that it looked interesting. I pretty much want to try anything that incorporates fruit into a meal, so I decided to give it a go. I'll be honest though, while I thought it looked interesting, I didn't think I would I would like it as much as I did. This burger was fantastic. It easily shot up the ranks to be one of my favorites. The combination of all the parts of the burger, the pineapple, the cheese, the beef, and the teriyaki sauce melded together so well to create just the right amounts of sweet, salty, and savory.

Here's how you make it:

Teriyaki sauce:
- 1/2 cup Kikkoman Teriyaki Sauce
- 1/2 cup Water
- 1/4 cup White Sugar
- 1/4 cup Brown Sugar
- Juice of 1/4 Fresh Orange
- 1 1/2 Tbsp Cornstarch; dissolved in 1 Tbsp Water
- Dash of Ground Ginger

- 2 lbs Ground Beef
- 1 can Pineapple; Sliced and Drained
- Havarti Cheese
- Sesame Buns
- Salt and Pepper to taste

1. Season ground beef with salt and pepper.
2. Shape ground beef into thick patties and set aside at room temp.
3. In a medium saucepan, whisk together all ingredients for teriyaki sauce.
4. Cook on medium heat, stirring continuously, until it just starts to boil.
5. Remove sauce from the heat and set aside.
6. Grill the beef patties.
7. When the patties are almost done, grill the pineapple slices until nice grill marks appear.
8. Assemble the burger. Be sure to use enough sauce, it's what makes this burger great!

Friday, July 27, 2012

Angel Food French Toast

One word to describe this dish: Heavenly! ... I'm sorry, that was bad... Angel Food French Toast is pretty tasty though. You're probably thinking, "how do you make the french toast taste like angel food cake?" This is accomplished by using angel food cake. That's right, this is made by using actual angel food cake instead of bread slices! Now you're probably asking, "do you eat this for breakfast or dessert?" The answer that I'm hoping all of you are looking for is: BOTH! This dish works well for both meals. It brings the best of both worlds together.

It's not too complicated, but here's how you make it:

Angel Food Cake, Sliced (You can make it yourself or use store bought loaves)
2 Eggs
3/4 cup Milk
2 tsp Vanilla
Strawberry Syrup (You can use whatever kind of syrup you like, I just prefer strawberry)
Whipped Cream
Strawberries (or any other fruit)

1. Preheat a nonstick skillet or a nonstick griddle over medium heat.
2. Slice the angel food cake into 1-inch thick wedges.
3. In a shallow dish combine the eggs, milk, and vanilla.
4. Dredge the cake wedges in the egg mixture making sure to rotate and soak all sides of the cake.
5. Spray pan with cooking spray and cook wedges 1-2 minutes on each side, or until golden brown.
6. Drizzle with syrup, add whipped cream and fruit. Serve immediately.

I've posted several sweet dessert related dishes now (it's my weakness), but I will be bringing you different meal time foods soon! I promise!

Tuesday, July 24, 2012

Flour-less Peanut Butter Cookies

When I came across this recipe, it was introduced as a Three Ingredient Peanut Butter Cookie. That intrigued me quite a bit. I didn't quite understand how Peanut Butter, Sugar, and an Egg would make a cookie. It was getting pretty good reviews from quite a few people, so right then I decided I needed to try it for myself. There were a couple variations that other people had posted and claimed to be better than the original. I'm always up for a fun and tasty experiment, so I made a half batch of all of them to see for myself which was best! All cookies may enter, but only one will have the possibility of being made again!

The First Contender:
The first cookie recipe was the original (the cookie in the front of the picture). I didn't think it would hold up at all. I thought the peanut butter would melt and you'd just have a runny gooey mess. I was wrong though, they held their form very well. They will be a little mushy when you first pull them out of the oven, so let them cool down a bit first before moving them to a cooling rack.

1 cup Peanut Butter
1 cup Sugar
1 Egg

1. Preheat oven to 350 degrees F.
2. Combine the ingredients in a mixing bowl.
3. Spoon the dough out onto a cookie sheet and flatten the dough with a fork to make the cross-hatches. (How else would any know that it's a peanut butter cookie?)
4. Bake for 8 minutes.
5. Let cool and serve.

The cookie looked like any other peanut butter cookie you would make, I was impressed. The texture of the cookie was a bit crumbly, not exactly like a regular cookie, but not a deal breaker. The flavor felt like it was missing something. Not that it was bad, just that it could have been better.

The Second Contender:
The second cookie was the first variation that was suggested (the darker cookies on the right side of the picture). There was only one small change with the second cookie, and that was with the kind of sugar you use.

1 cup Peanut Butter
1 cup Brown Sugar
1 Egg

Same as The First Contender.

This second cookie turned out darker than the first batch because of the brown sugar. The texture was essentially the same as the first cookie in that it was a bit crumbly. The flavor though was an improvement over the first. The brown sugar added that missing element that the white sugar couldn't bring to the table.

The Third Contender:
The third cookie isn't a 3-Ingredient cookie like the other two, but it is still flour-less (the far back cookies in the picture). Unlike the first two cookies, this one did exactly what I was expecting of them and just melted. I don't know why, I can only think that I potentially miss-measured something. I'll have to try making these at a later time to double check.

1 cup Peanut Butter
1 cup Brown Sugar
1 Egg
1 tsp Salt
1 tsp Baking Soda
1 tsp Vanilla Extract

Same as The First Contender.

The third cookie came out extremely flat. It didn't hold it's shape at all. The texture was very different from the first two (probably because of the melting) in that it was chewy. The flavor was once again an improvement over the previous cookies. It just added more of that cookie flavor that people expect when you bit into a cookie.

With everything taken into consideration, I declare The Third Contender as the winner of the Flour-less Peanut Butter Cookie Battle Royale! I didn't care for how crumbly the first two cookies were and surprisingly, the chewiness of the third cookie was very pleasant. The flavor beat out the first two by a long shot as well. It tasted like a cookie should taste. Even though I don't think the cookie turned out the way it was supposed to, it ended up to be the best. That just goes to show you that even if you make mistakes, they can still be delicious!

If you decide to make these, make sure you let me know which one is your winner!

Thursday, July 19, 2012

Chocolate Cake Batter Milkshake

My favorite part about making a cake is licking the bowl clean. If you are one of my cake batter craving comrades, then I have one of the greatest treats to grace your taste buds! I give you the Chocolate Cake Batter Milkshake!

When I found this idea, there was no hesitation in deciding that I needed to make this. I couldn't wait to get off of work and go to the store to pick up the ingredients so I could make this great dessert. I won't lie to you; I was slightly afraid that this beverage wouldn't live up to the expectations of how delicious I thought it was going to be, but my fears were unfounded. This has become my new favorite dessert drink. It's everything you'd expect from it's namesake.

Here's how to do it:

- 1 cup Milk (I used 2%)
- 1 large scoop Ice Cream (You can use whatever flavor you'd like. I used chocolate chip cookie dough.)
- 1/2 cup Boxed Devil's Food Cake Mix
- 2 Tbsp Chocolate Syrup
- 1/2 tsp Vanilla Extract
- Whipped Topping (Optional)
- Chocolate Sprinkles for garnish (Optional)

Combine milk, ice cream, cake mix, chocolate syrup, and vanilla in a high-speed blender and blend until smooth and creamy.

Optionally, before serving, garnish the milkshake with whipped topping, sprinkles, a drizzle of chocolate syrup or peanut butter as desired. Serve immediately.

Back and Better

I'm back with a new name and a new look!

I haven't posted in a while, but that is about to change. I have compiled a list of new dishes that I am going to be making and posting, and that list is only growing larger. There will be lots of tasty appetizers, savory meals, delicious sides, sweet desserts, and refreshing drinks to come in the times ahead. So stay tuned!