Our Kitchen Adventures

Hipster foodies.

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Garlic potato heaven. Cheesy heaven. Really good. Use leftover potatoes if possible. Bethany loves these.

You will need:

  • 1 bulb garlic
  • 1 tablespoon butter
  • 1 teaspoon lemon juice
  • kosher salt
  • 2 cups leftover stiff mashed potatoes, at room temperature
  • 2/3 cup freshly shredded Gruyere cheese
  • 3 eggs
  • 1/2 – 1 cup plain bread crumbs
  • 1/2 – 1 cup panko bread crumbs
  • oil for frying
  1. Preheat oven to 400 degrees.
  2. Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.
  3. Place mashed potatoes in a bowl. Once garlic has cooled use a fork to remove cloves. Add roasted garlic cloves to mashed potatoes. Stir in Gruyere cheese.
  4. Using about a tablespoon of the mixture. Roll into balls.
  5. In one bowl beat the eggs. In another bowl combine equal parts plain bread crumbs and panko bread crumbs.
  6. Dip each ball into egg, then coat in bread crumbs. Then dip in egg and bread crumbs again to double coat. Repeat with remaining potato balls.
  7. Heat 2 inches of oil in a large pan or pot. Once oil starts to shimmer sprinkle in a few bread crumbs, if it sizzles the oil is ready. Fry potato balls in batches until golden brown, about 3-4 minutes.
  8. Using a slotted spoon transfer to a paper towel lined plate. Sprinkle with kosher salt, allow to cool for a couple of minutes.

Filed under cheese Garlic potato recipe food melty cheese leftovers bigger on the inside fried fry yay

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 CUPCAKE FILLED CHOCOLATE COVERED STRAWBERRIES

YUM.

Here is what you need:

-cake 

get a box of cake mix. make it.

-frosting

find a recipe for frosting. make it.

-large strawberries

go to the store. make it.

-chocolate, or candy melts

melt it.

First make your cake batter.

             Pour cake batter into a pan for cakes or pie or casserole. A pan… like, a pan for baking. Bake it. Bake the crap out of it.

Make your frosting. Find a recipe online, like we did. Or just buy it at the store.

Mix enough frosting into your cake so that it is slightly sticky. It’s like half a cup…ish.

If you have made cake pops before, it should be a little more frosting than that.

Grab a knife and a cutting board. You now need your strawberries. If you can find very large ones, it will be easier for you to stuff.

Cut a hole out of the bottom of the strawberry

Cut out a triangle on the bottom tip. Sometimes I (Tim) even insert my pinky inside of the hole and carefully turn it around to make more room inside. It grosses Bethany out.

The more space for the cakiness, the better.

Now take some more of the cake mixture and pat it around the entire bottom of the strawberry. Make sure it sticks firmly.

Place you strawberries on a plate or tray, lined in wax paper.

Pop them into the freezer (or fridge) until firm, or else Bethany will freak out, and call them ugly.

Now in order to melt the chocolate. Double boilers are the way to go. So double boil that chocolate. Double boil the crap out of it.

Chocolate should be melted but not super hot.

Place your chocolate inside of the bowl. Wait for it to melt, then remove your strawberries from the freezer. 

Dip it in the chocolate. Make sure the chocolate goes all the way up to the strawberry so it doesn’t tear off the cake or Bethany will freak out and call it ugly.

Don’t hold the stem part because your strawberry will be heavy and rip off and Bethany will freak out and call it ugly. Hold the entire top of the strawberry.

You can put sprinkles on them to make them pretty if you want. This makes Bethany happy.

Place strawberry on a piece of wax paper to cool in the freezer, or refrigerator or ice box.

Filed under tasty treat chocolate strawberries bigger on the inside dipping chocolate covered strawberries strawberry sprinkles cupcakes cake good food recipe

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Homemade Soft Pretzel Bites

So you can put some cinnamon sugar on, and also we made some with Gruyere cheese. Once you’ve made the dough just roll them around in cinnamon sugar or sprinkle some cheese on. Really really good, honestly.

From here on out, our own pictures!

Soft Pretzel Bites:

1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching.  Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce, recipe below.

For the cheese sauce:

Melt some cheese. Add some milk.

Filed under pretzels cheese cinnamon sugar tasty treat snack food snack recipe food dough

2 notes


Asparagus and Gruyere Tart

(makes 4 servings)
Absolutely delightful. Be sure that you put lots of cheese all around because it makes it taste better. It’s honestly just as good if you let it cool off as if it’s fresh out of the oven. We made this on Good Friday and Easter. Test run and then finally presentation. Everyone loved it. Enjoy as you feel slightly healthy with your asparagus, and then realize there is lots of cheese cheese.Ingredients:1 sheet puff pastry (thawed according to the packages directions)2 tablespoons honey dijon mustard2 cups gruyere (grated)1 pound asparagus (cleaned and trimmed)salt and pepper to taste1 tablespoon olive oilDirections:1. Roll the puff pastry out to a 16x10 inch rectangle.2. Score a line around the puff pastry 1 inch from the edge.3. Brush the mustard around the inside of the cut.4. Sprinkle the cheese over the mustard.5. Arrange the asparagus in a single layer over the cheese.6. Season with salt and pepper.7. Brush the outside inch of the pastry with the oil.8. Bake in a preheated 400F oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes.

Asparagus and Gruyere Tart

(makes 4 servings)

Absolutely delightful. Be sure that you put lots of cheese all around because it makes it taste better. It’s honestly just as good if you let it cool off as if it’s fresh out of the oven. We made this on Good Friday and Easter. Test run and then finally presentation. Everyone loved it. Enjoy as you feel slightly healthy with your asparagus, and then realize there is lots of cheese cheese.

Ingredients:
1 sheet puff pastry (thawed according to the packages directions)
2 tablespoons honey dijon mustard
2 cups gruyere (grated)
1 pound asparagus (cleaned and trimmed)
salt and pepper to taste
1 tablespoon olive oil

Directions:
1. Roll the puff pastry out to a 16x10 inch rectangle.
2. Score a line around the puff pastry 1 inch from the edge.
3. Brush the mustard around the inside of the cut.
4. Sprinkle the cheese over the mustard.
5. Arrange the asparagus in a single layer over the cheese.
6. Season with salt and pepper.
7. Brush the outside inch of the pastry with the oil.
8. Bake in a preheated 400F oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes.

Filed under asparagus tart recipe cheese food tasty treat gruyere cheese asparagus and gruyere tart

3 notes

 
These are a tasty treat, but if you have your own pie crust recipe use that instead. This pie crust is tasty, but it tends to be on the thicker side. Also remember that you don’t have to just put apples inside, berries, peaches, and all other types of pies can be created.
Mini Apple PiesThis recipe makes approximately 6 mini pies the size of medium-sized muffins
For the crust:
1 cup white all-purpose flour
6 Tbsp. butter
2 Tbsp. cold water
For the filling:
2 large baking apples, peeled and sliced into small pieces
1/3 cup sugar
1/8 cup white all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
dash of salt
In a medium-sized bowl put 1 cup of flour. Cut in the butter with a fork or pastry blender/cutter until the mixture has small lumps. Sprinkle the cold water over the flour and butter and stir together until the dough pulls together and away from the sides of the bowl. If the mixture doesn’t seem to be doing this you can add another tablespoon of water. Roll the dough into a ball, wrap it in plastic wrap, then place it in the refrigerator for 20 or 30 minutes so it becomes firm. This will make it easier to work with.
Mix together all of the filling ingredients except for the peeled and sliced apples. After they have been mixed add in the apples (or vice versa depending on your bowl situation) and stir until the dry ingredients have been well incorporated with your apples. Set aside.
Preheat your oven to 345 degrees Fahrenheit.
Take your dough out of the refrigerator and split into two. On a floured surface roll out the dough until it is thin (not too thin otherwise it will tear).
Use a small bowl as a guide and slice around the bowl.
Then take the circle of dough and press it into your muffin pan: Score the bottom of the dough with a fork a few times. Fill the dough with the apple mixture so that it comes over the top of the pan (when the apples are baking they will loose a lot of their water and sink down).
Cut the excess dough.
Now cut a smaller circle of dough and put it on top of your pie. Pinch the top dough together with the bottom dough (the centimeter part). Score the top with a knife. If you get really creative you can cut little leaves out of your scraps of dough and place those on top. They may fall off, though, so you’ll need to make sure they are secure (gently mashing the ends into the top pie dough).
Continue doing this process until you’ve run out of enough dough or apple filling. There is bound to be leftovers of both so you can just bake the remaining apples in a separate pan, make a pie with no top pie crust, or make a small apple crisp after all.
Place the muffin pan in the oven, and place a sheet of aluminum foil on the rack below to catch any liquid that may fall from the pan. Bake for about 35 minutes, and check to make sure the apple pies are done.
Once they are done take them out of the oven and let them sit for about 15 or 20 minutes so they get cool enough to handle. It’s not easy taking these little pies out of the pan so you may have to be careful while coaxing them out with a knife.

These are a tasty treat, but if you have your own pie crust recipe use that instead. This pie crust is tasty, but it tends to be on the thicker side. Also remember that you don’t have to just put apples inside, berries, peaches, and all other types of pies can be created.

Mini Apple Pies
This recipe makes approximately 6 mini pies the size of medium-sized muffins

For the crust:

  • 1 cup white all-purpose flour
  • 6 Tbsp. butter
  • 2 Tbsp. cold water

For the filling:

  • 2 large baking apples, peeled and sliced into small pieces
  • 1/3 cup sugar
  • 1/8 cup white all-purpose flour
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • dash of salt

In a medium-sized bowl put 1 cup of flour. Cut in the butter with a fork or pastry blender/cutter until the mixture has small lumps. Sprinkle the cold water over the flour and butter and stir together until the dough pulls together and away from the sides of the bowl. If the mixture doesn’t seem to be doing this you can add another tablespoon of water. Roll the dough into a ball, wrap it in plastic wrap, then place it in the refrigerator for 20 or 30 minutes so it becomes firm. This will make it easier to work with.

Mix together all of the filling ingredients except for the peeled and sliced apples. After they have been mixed add in the apples (or vice versa depending on your bowl situation) and stir until the dry ingredients have been well incorporated with your apples. Set aside.

Preheat your oven to 345 degrees Fahrenheit.

Take your dough out of the refrigerator and split into two. On a floured surface roll out the dough until it is thin (not too thin otherwise it will tear).

Use a small bowl as a guide and slice around the bowl.

Then take the circle of dough and press it into your muffin pan: Score the bottom of the dough with a fork a few times. Fill the dough with the apple mixture so that it comes over the top of the pan (when the apples are baking they will loose a lot of their water and sink down).

Cut the excess dough.

Now cut a smaller circle of dough and put it on top of your pie. Pinch the top dough together with the bottom dough (the centimeter part). Score the top with a knife. If you get really creative you can cut little leaves out of your scraps of dough and place those on top. They may fall off, though, so you’ll need to make sure they are secure (gently mashing the ends into the top pie dough).

Continue doing this process until you’ve run out of enough dough or apple filling. There is bound to be leftovers of both so you can just bake the remaining apples in a separate pan, make a pie with no top pie crust, or make a small apple crisp after all.

Place the muffin pan in the oven, and place a sheet of aluminum foil on the rack below to catch any liquid that may fall from the pan. Bake for about 35 minutes, and check to make sure the apple pies are done.

Once they are done take them out of the oven and let them sit for about 15 or 20 minutes so they get cool enough to handle. It’s not easy taking these little pies out of the pan so you may have to be careful while coaxing them out with a knife.

Filed under pie apple pie tasty treat food

78 notes

 
Oreo Stuffed Chocolate Chip Cookies
Honestly, let them cool more and you can taste more Oreo. Or eat them hot and burn your tongue.

2 sticks softened butter3/4 cup packed light brown sugar1 cup granulated sugar2 large eggs1 tablespoon pure vanilla3 1/2 cups flour1 teaspoon salt1 teaspoon baking soda10 oz bag chocolate chips1 pkg. Oreo cookies
Preheat oven to 350 degrees.  Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.
In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo cookie.  Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 (slash 30 if you accidentally turn of the oven) minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
These are very yummy. the longer you let them cool the more oreo goodness you can taste.

Oreo Stuffed Chocolate Chip Cookies

Honestly, let them cool more and you can taste more Oreo. Or eat them hot and burn your tongue.

2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies

Preheat oven to 350 degrees.  Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo cookie.  Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 (slash 30 if you accidentally turn of the oven) minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

These are very yummy. the longer you let them cool the more oreo goodness you can taste.

Filed under cookies bigger on the inside tasty treat food recipe oreo chocolate

12 notes

 
Jalapeño Popper Grilled Cheese Sandwich
Absolutely delightful, if you don’t like it too spicy you can take the peppers out after grilling. It will leave the flavor but not as much of the heat. Enjoy!
Servings: makes 1 sandwichPrep Time:  34 minutesCook Time:  6 minutesTotal Time: 40 minutes
Ingredients
2 jalapeño peppers, cut in half lengthwise and seeded
2 slices sour dough bread
1 tablespoon butter, room temperature
1 tablespoon cream cheese, room temperature
1/4 cup jack and cheddar cheese, shredded
Directions
Place the peppers on a baking sheet with the cut side facing down.
Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
Remove the skins from the peppers. The skins should easily “pinch” off.
Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Jalapeño Popper Grilled Cheese Sandwich

Absolutely delightful, if you don’t like it too spicy you can take the peppers out after grilling. It will leave the flavor but not as much of the heat. Enjoy!


Servings: makes 1 sandwich

Prep Time:  34 minutes
Cook Time:  6 minutes
Total Time: 40 minutes

Ingredients

  • 2 jalapeño peppers, cut in half lengthwise and seeded
  • 2 slices sour dough bread
  • 1 tablespoon butter, room temperature
  • 1 tablespoon cream cheese, room temperature
  • 1/4 cup jack and cheddar cheese, shredded
Directions
  1. Place the peppers on a baking sheet with the cut side facing down.
  2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
  3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
  4. Remove the skins from the peppers. The skins should easily “pinch” off.
  5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Filed under tasty treat jalepeño party food poppers food recipe spicy delicious