Monthly Archives

June 2020

Chocolate Chip Cookies Review – Magnolia Table

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Chocolate Chip cookies are a staple in our house. I mean they are iconic in general, but seriously I think it’s the only cookie my husband actually likes. Of all the cookies that I have made, these cookies are always a safe bet. I love this particular recipe because they are just slightly different than your average chocolate chip cookie. Between no regular sugar and sea salt instead of table salt, the taste of these cookies is sweeter and honestly just so much better! Joanna’s instructions are clear and concise making it easier to bake and get to the end result!

Another thing I loved about these cookies is that each one came out the same, each one tasted great and the batch made quite a few cookies. I’ve tried quite a few recipes where ingredients didn’t mix well or the batches turned out different. This one was very consistent and each cookie was great! Out of all the chocolate chip cookies I’ve made, so far this is my favorite version! Easy to do and the taste is incredible! These are the perfect addition to any family dinner, group gathering, or just a treat for Saturday night. Overall, I would give these a solid rating and would highly suggest getting her book and trying them out! You can get her book at this link: Magnolia Table by Joanna Gaines.

Overall Review: 5/5

Chocolate Chip Cookies

From Magnolia Table by Joanna Gaines

Equipment

  • Baking Sheet
  • Mixing Bowl

Ingredients
  

  • 2 1/2 cups Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 8 tbsp Butter ie. 1 stick
  • 2 cups Light Brown Sugar
  • 2 Eggs
  • 1 1/2 tsp Vanilla Extract
  • 1 1/2 cups Chocolate Chips

Instructions
 

  • Preheat oven to 350 degrees
  • Mix flour, baking sode and sea salt together in a small bowl
  • Mix butter and brown sugar together. I'd recommend remembering to sit it out and let it get to room temperature. I was too impatient and it took forever to mix together correctly! WAIT!
  • Using a hand mixer, add in eggs one at a time.
  • Mix in vanilla extract
  • Toss the dry flour mixture into the liquid mixture and combine.
  • Once thoroughly combined add the chocoalte chips. I only do about a cup to a cup and a half because I don't like a ton of chocoalte in the cookies.
  • Scoop into spoonfuls, stick on a baking sheet and cook for 10 minutes
  • I prefer to serve them warm out of the oven with a glass of cold milk! Enjoy!

Mina’s Lemon Bars Review – Magnolia Table

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Y’all, my husband LOVES lemon bars. He’d rather have lemon bars over cookies, cake, any other dessert. And to be honest, he loves the kind that comes out of a box. but I wanted a good homemade recipe instead. Today, we tested out the Magnolia Table Lemon Bar Recipe and oh my word was it amazing! The crust is, in a word, so flaky and crumbly that it melts in your mouth. And to be honest, I did not use fresh lemon juice. Mainly because I didn’t have it, but I did have the lemon juice that’s in a bottle and the lemon middle was so good I didn’t even notice it wasn’t fresh lemon juice.

This recipe is by the one, the only, Joanna Gaines. Which means I was expecting the best lemon bars I’ve ever had. I can tell you with confidence that these lived up to that standard. I highly highly recommend that you get her book and start making these recipes! So far I’m very impressed with how easy the recipes are and how good they taste.

Overall Review: 5/5

Mina’s Lemon Bar Recipe

From Magnolia Table by Joanna Gaines

Equipment

  • Glass Pan
  • Hand Mixer

Ingredients
  

  • 2 Cups Flour
  • 1/2 Pound Butter ie. 2 sticks
  • 1/4 Cup Powdered Sugar
  • 1/4 tsp Sea Salt
  • 2 Cups Granulated Sugar
  • 4 Eggs Slightly Beaten
  • 5 tbsp Lemon Juice

Instructions
 

  • Oven Preheated to 350 degrees
  • I only have one set of glass bakeware, so technically I probably was not using the right size. But considering she was very clear in her recipe that we need glass to bake lemon bars–glass it was!
  • Melted the butter and added it to the flour, powdered sugar and salt. Combine
  • Once combined it pretty much fell right out of the bowl and into the glass bakeware making it easy to spread to the bottom of the pan. Stick in oven for 20 minutes
  • In a new bowl, combine sugar, eggs and lemon. Whisk and add to crust you just baked
  • Bake this for 15 minutes. Then cover with foil and bake for 15 more.
  • Sprinkle (I heavily sprinkle) and then let cool. I swear cooling takes forever but worth it to get the good taste and easier cutting.
  • I stick the lemon bars in the fridge for a bit so that way the center and crust are nice and cool. Serve cool.

Spicy Sausage Stuffed Mushrooms

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Every once in a while I get in the mood for some stuffed mushrooms. Personally, I love stuffed mushrooms that have cheese in them, always a crowd-pleaser! But for those like my husband who can’t handle cheese or just don’t like cheese; this is the stuffed mushroom recipe to go to! This recipe is super easy and doesn’t take long to do! It is best utilized as an appetizer but it’s great for dinner as well! If you try the recipe let me know your thoughts below!

Spicy Sausage Stuffed Mushrooms

Quick and Easy Stuffed Mushrooms. Perfect for those with dairy allergies as there is no cheese in this recipe!

Ingredients
  

  • 1/2 Jalapeno
  • 1/2 Medium Yellow Onion
  • 2 Celery Stalks
  • 1/2 pkg Hot & Spicy Ground Sausage
  • 2 pkg Baby Mushrooms
  • 2-3 tbsp Olive Oil
  • 1 tsp Oregano
  • 1 tsp Black Pepper
  • 1 tsp salt

Instructions
 

  • Preheat the oven to 350 degrees
  • Finely chop onion, jalapeno, and celery stalks and combine in a bowl
  • Using a small pan on medium heat add 1 tbsp of olive oil and cook the sausage
  • Once the sausage is cooked combine with the veggies in the bowl and transfer back to the small pan
  • Let the ingredients simmer on low heat for 5 minutes
  • On a large baking sheet — place all the mushrooms (stems gone) with distance between them
  • Take 1-2 tbsps of olive oil and lightly coat the mushrooms
  • Using a spoon, take your sausage mixture and stuff the mushrooms. I normally have fallout and I let that cook regardless. Always good to have more mix!
  • Place in oven for about 10 minutes or until tops of mushrooms look wrinkly
  • Remove and serve!

Granny’s Monkey Bread Review

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Monkey see — Monkey do! I have always always always loved monkey bread. I remember having this as a special treat on Christmas morning and it was always the perfect breakfast. So for our 5-year anniversary this year I decided to make this breakfast for my husband and I! I thought this Granny’s Monkey Bread from Self Proclaimed Foodie sounded amazing! So today is my review of this recipe. Please note the original recipe is linked below for your reference.

Overall Review: 3/5

Before I get to the ingredients and instructions based on my experience, I did want to go over my review of this recipe. I personally think this turns out a bit more ‘buttery’ than I would like. It was still really good and tasty, especially right out of the oven. But the butter taste is pretty overwhelming. I did post all the pictures from my experience so you can see the steps and how everything turned out. I definitely will try another monkey bread recipe in the future! If you have a good Monkey Bread recipe I should try let me know if the comments!

Granny’s Monkey Bread Review

My review of Granny's Monkey Bread from Self Proclaimed Foodie

Ingredients
  

  • 24 ounces Buttermilk Biscuits
  • 1 cup Sugar
  • 2 tsps Cinnamon
  • 1 cup Butter
  • 1/2 cup Brown Sugar

Instructions
 

  • Preheat the oven to 350 degrees
  • Cut the biscuits into sections of 4. Kitchen scissors are easier to cut if you have them!
  • Combine one cup of sugar and 2 tsps cinnamon in a bowl
  • Toss the cut biscuits in the sugar/cinnamon mixture — I had to do them in small groups to make sure they all got an even coating.
  • Once you have the pieces coated in the sugar/cinnamon mixture– carefully place them in the bundt pan
  • In a small saucepan place the remaining sugar/cinnamon mixture. Its supposed to be about a cup, if it doesn't fill a full cup I would personally add more to make sure you have a full cup
  • Add 1 cup(2 sticks) of butter to the saucepan
  • Let the ingredients melt together — I whisked them to get it to the right consistency
  • Pour this on top of the biscuits in the bundt pan. Try to make it as even as possible
  • Place in the oven for about 12-14 minutes until golden brown and no doughy butter comes out when you put a knife in it.
  • Flip the bundt pan on a plate and serve!

Notes

To see the full recipe from Self Proclaimed Foodie go to https://selfproclaimedfoodie.com/grannys-monkey-bread/.
 
 

Baja Grilled Flank Steak Salad Review & Recipe

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It FINALLY feels like summer in Pittsburgh(or every other day does)! There is some heat again and that makes me crave summer foods! This Baja Grilled Flank Steak Salad sounded amazing so I decided to give it a shot! It’s super easy to make and takes very little time and effort. Perfect for the warm summer days ahead!

Overall Review: 4.2/5

The salad is easy to make and the steak seasoning is really good. I would go light on the romaine lettuce and add as necessary. The biggest suggestion I have with salads like this is to make sure that you get a bunch of ingredients in every bite. It makes the salad taste great and helps you avoid that bland lettuce taste! Its absolutely worth a shot and would be great for those days when you don’t want to spend hours cooking.

Baja Grilled Flank Steak Salad

Our review of this recipe from SkinnyTaste!
Prep Time 10 mins
Cook Time 25 mins

Ingredients
  

  • Cumin
  • Chipotle Chile Powder
  • Salt
  • Garlic Powder
  • Paprika
  • Flank Steak
  • Lemon Juice
  • Scallions
  • Cilantro
  • Black Pepper
  • Corn
  • Romaine Wedges
  • Avocado
  • Cherry Tomatoes
  • Cotija Cheese

Instructions
 

  • Add cumin, chile powder, paprika, cumin, garlic powder, and salt in a bowl.
  • Mix spices and rub onto steak
  • Add lemon juice, lime juice, olive oil, cilantro and black pepper to a bowl and whisk to create your dressing.
  • Let your steak sit for 10-15 minutes with the rub on it
  • Put the steak on a medium-hot grill. I put it on for about 10 minutes and it was nice and pink.
  • Once the steak is done, set it aside. Letting it rest is important so don't skip this step!
  • Add romaine lettuce, cherry tomatoes, cheese, avacado and corn to the lettuce.
  • Cut your steak into bite size pieces and add to salad
  • Finally add the dressing and toss!
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My Experience Trying to Make a Chocolate Souffle

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Hi everyone! For some reason I have always wanted to make a chocolate souffle. Probably because in one of my favorite movies, Because I Said So, she makes chocolate souffles that look amazing! So when I went out to HomeGoods this weekend I bought some ramekins and the materials needed so I could give it a shot!

My first shot making this was a bit rough! Took me way too long and I definitely made some mistakes! I mean it still tasted good but was nowhere near correct. So today I had enough ingredients and decided to try it again! Definitely turned out a bit better but not perfect by any stretch! If you want to watch, I included the video below!

Overall Review: 4/5

This was an easy recipe to follow along with but there are definitely a lot of ways to screw it up. I think its one of those desserts that comes with time and practice. Especially to get it to rise correctly as mine keep rising crooked. I’ll continue to try recipes until I get one that works the best! There’s a Gordon Ramsey Raspberry one that I would love to try next.

Recipe is Chef Johns Chocolate Souffle from All Recipes. I included the link to the recipe here. If you try it let me know what you think!

Back to the Kitchen – Thai Chicken Curry Soup

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Apparently, I was in a soup mood this week as Thai Chicken Curry Soup was also on the menu! I went to a different cookbook today, one that I’ve used for other recipes in the past and has always been good. This recipe comes from Freddie Prince Jr.’s Back to the Kitchen cookbook. There are several recipes I LOVE from this cookbook and highly recommend you buy it! Click here for the Back to the Kitchen Cookbook.

Ingredients you will need:

  • 3 Tablespoons Olive Oil
  • 1 Medium Yellow Onion, Halved, Thinly sliced
  • 1 Red Bell Pepper, Thinly sliced
  • 4 cups chicken stock
  • 1 can unsweetened coconut milk
  • 2-4 Tablespoons Thai Red Curry Paste
  • 1 Pound Boneless chicken chicken breast (thinly sliced)
  • 2 tablespoons lime juice
  • 4 ounces pad Thai-style rice vermicelli noodles
  • 1/4 cup green onions
  • 1 jalapeno chile slivered

Butternut Squash Soup with Prosciutto Crisps

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Comfort food at its finest! Any kind of squash soup is seriously the perfect comfort food. And while it is getting warmer out there, with everything going on in the world, sometimes you need some good comfort food. Today we are cracking open Chrissy Teigen’s Cravings cookbook again and trying her Butternut Squash Soup!

Ingredients you will need:

  • 1 large butternut squash – Peeled, seeded and cut into 1-inch cubes
  • 5 Tablespoons extra-virgin olive oil
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 4 cups low-sodium chicken broth
  • 16 sage leaves
  • 1 medium onion – chopped
  • 1 tablespoon minced garlic
  • 3/4 cup heavy cream
  • 6 Prosciutto Crisps

Let’s start with the butternut squash, it needed to be cut, peeled and seeded. I have NEVER done this before. Seriously, was not entirely sure how to do it so I googled how to do it like anyone else. Gimme Some Oven has a great step by step tutorial that you can access here: How to Cut Butternut Squash. Definitely soften the squash because otherwise it is a giant pain to cut and peel!

After you get the squash peeled and cut into cubes place it into a mixing bowl and put one tablespoon olive oil, and your salt and pepper into the bowl. Mix until all the pieces have the mixture on them. Heat 2 tablespoons of olive oil in large pot and put it on medium heat. Then place half of your squash in the pot and make sure they are in a single layer, they should not be overlapping or in two rows. Don’t move the squash for 7 minutes while the bottoms get soft and browned. Flip the squash and pull up any brown bits, let sit for another 5 minutes and then add a splash of chicken broth to get the remaining brown bits. Transfer to a mixing bowl and repeat the process with the second batch of squash. Only difference is the second batch stays in the pot.

While the second batch of squash is cooking get your other ingredients prepared. Grab 4 sage leaves and finely chop them. Then take a medium onion and chop that into small pieces. Once your second batch of squash is cooked, take your onion, sage and garlic and add them to the mixture. Let this sit for 8-9 minutes while the onion cooks and becomes translucent. After that, add the rest of the chicken broth and let it simmer for 25 minutes so the squash gets soft and starts to come apart.

While the squash is simmering, work on your crisp sage leaves and prosciutto. Bring about 1/2 inch of olive oil to a hot simmer. Then add batches of sage leaves, I recommend 3 at a time so its easy to manage, to the oil. They will quickly cook, it only takes about 10 second. Then pull them out onto a paper towel so the excess oil gets soaked up. For the prosciutto, line a baking sheet with parchment or foil. Then layer the prosciutto in a single line so nothing is overlapping. Put in the oven at 400 degrees for about 12 minutes. They will come out nice and crispy. Both the sage leaves and prosciutto need set aside until the end.

Once you have your cooked squash, transfer to a blender. Mine fit in one batch but you may need two depending on your blender. Blend the mix for a few minutes until the pieces are mixed together. This only took 2-3 minutes at the most.

Pour your blended mixture back into the pot and add your heavy cream and mix. Then put the pot on low and let the cream and soup blend and heat up to a nice temperature. Move your soup to individual bowls. Once in individual bowls add a small spoonful of heavy cream to the top. Then add the crispy prosciutto and two crisp sage leaves. You are then good to serve!

Overall Review Score: 4/5

All in all, I would say this was a fantastic recipe. It definitely took some time, but the flavors in the soup are fantastic! For those who love squash this is definitely the recipe for you! If you try the recipe let me know what you think below!

xoxo- Kayla