Walking through the frozen food aisle during this pandemic, we saw this fun little meal. We usually buy one frozen meal whenever we travel to the store because everyone has a day when they don’t want to cook. When we were split between frozen pizza, frozen burgers, and frozen chicken, Josh chose this and we ate it later that night.
The chicken did burst, however the cheese volcano far from emptied these stuffed chicken breasts. The chicken was deliciously juicy and the breading was very tasty. The cheese was a full sauce that wasn’t too thin or too thick. The ham was tasty, thick, and needing a knife to cut it. These chickens were very small though. These were small potatoes, and the chicken was nearly the same size. Each chicken was only about 4 inches long and 2 inches wide.
I didn’t follow the recipe to a T, because I don’t have cornmeal on hand. I also may have rolled out the dough longer than instructed, because my loafs were long but smaller than I was expecting. I didn’t add sugar to this recipe. I also didn’t brush with butter at the end. My dough also took a while to rise, so I gave an extra 15 minutes to each time estimate.
This bread smelled amazing, and the texture was amazing. It is a crumby bread, with a hard crust but soft and light inside. This bread isn’t sweet or too salty without sugar. This is also a bread that is versatile, and can easily be used for sandwiches, garlic bread, or pizza.
I found this video on YouTube for donuts. I love Krispy Kreme donuts and I haven’t tried making donuts yet, so I decided to try this recipe. She didn’t include a write up of her recipe, so I will add that below, however, this is her recipe. This is not my recipe. Below I have attached her video.
I didn’t add salt to my recipe, just because I usually never add salt to my recipes, so if that effects something, I’m sorry in advance. The dough was rather straight forward. I didn’t know at what point to stop kneading. I ran the dough in my mixer for 5-6 minutes, then I kneaded it for 10 minutes and saw no significant difference. If I didn’t have to knead if I used a mixer, that would make sense. The dough had risen for me after 1.5 hours. I then used a cookie cutter and the cap to my canola oil to make the donut’s shape. The thickness of your dough will determine how thick your final doughnuts will be. Thinner dough means smaller doughnuts, thicker dough means monster doughnuts. I also decided to make 2 fried dough squares with my extra dough. The oil temp matters some, but not too much. When I initially started my first 3 doughnuts, the oil was in the 370-380 F range. They fried very quickly, 30 seconds each side, and came out dark, but the flavor was just the same and they were completely cooked. I cooked the rest of the doughnuts in the 300-320 F range. They puff up a bit in the oil, but not too much. I also started by cutting squares in the wax paper, but I found it splashed a bit too much. If you pick them up toward the bottom with a very light touch, you can easily transfer them into the oil without any damage to your doughnuts. The nutmeg adds a slight hint of flavor to these doughnuts, but my biggest praise is the vanilla in the icing. It makes the icing so tasty! I also used 4 Tbsp of milk when I made it, and it left a decent layer of glaze, the perfect amount in my opinion. I enjoyed the extra glaze after I covered them all. The original creator was able to make 15 uniform doughnuts. My doughnuts were far from uniform, but I managed to make 18 doughnuts and 2 large dough squares.
Mix 2 cups and 3 Tbsp of flour, 1/4 tsp nutmeg, 3 Tbsp sugar, 1/2 tsp salt. In another container combine 1/2 cup warm whole milk, 1 egg, 1/3 stick melted butter, and 1 packet of yeast.
Add the wet ingredients to the dry. Mix with a mixer on high for 3 minutes, or by hand. Dough will be very sticky.
Oil a clean work surface and your hands. Turn out dough and kneed for 10-15 minutes until it is smooth, soft, elastic, and sticky. Lightly grease a bowl. Transfer the dough into the bowl, cover with saran wrap or a damp towel, and let rise 1.5-2 hours till doubled in size.
Flour your work space. Turn out dough. Punch down dough. Flour the top of the dough, and roll out to 1/2 inch thickness. Cut out your doughnuts, transfer to wax paper, and let rise for another 20-30 minutes. (You can re-roll the dough for more donuts)
Heat your oil to 320-330 F. Once hot, cut wax paper into squares to easily transfer donuts to oil without deflating them or deforming them. Fry the donuts with a gently boil until golden on each side. Set on wire rack.
Glaze: Melt 2/3 stick of butter, add 2 cups powdered sugar, 1 tsp vanilla extract, and 3-5 Tbsp milk depending on how thin you want it (more milk will make it thinner). Mix until smooth.
Drop your donuts into the glaze. Flip then remove and place on a wire rack over a plate.
Everyone seemed to really enjoy the last time I made a review post. So, today I made 2 dessert bars. I admit I did mess with the recipe for the orange dream bars, but you’ll see when you get there! Enjoy!
These bars were delicious! The cherries added a light flavor that made these bars so much fancier than just normal chocolate chip bars. I cooked these bars for the recommended 27 minutes, and they were very good, but after cutting them open noticed they were still a bit doughy in the thicker parts. I also like cookies that way though. So, if you want them completely cooked, give them the extra 5 minutes. I highly recommend these if you like chocolate chip cookies and are looking for a twist! I used left over strained maraschino cherries from Christmas and they worked perfectly.
Don’t let it’s appearance fool you! This is a DELICIOUS orange bar, and the only reason it turned out so weird is because I chose not to follow directions (my bad). The ingredients for the custard are absolutely perfect and the refreshing flavor of orange made me feel like it was summer. For this recipe, I also used up our left over oranges from Christmas, and so it was perfect! I halved 3 oranges and that was more than enough orange juice and zest for the recipe.
How I messed up the recipe: So, I don’t really like crusts on things. I find pie crusts and the like, rather bland and the texture unappealing. So, whenever I make a dessert recipe with a crust, I like to try and substitute in a graham cracker crust. So, for this recipe, I made a graham cracker crust by mixing 1 1/2 cups of graham cracker crumbs with 1/2 cup of butter (1 stick) mixed it, then patted it into the foil lined 9×13 pan. I then poured the orange custard over top and baked it for an extra 3 minutes (26 minutes total). This came out perfect! And though the “crust” was no longer existent, the flavors were amazing! Graham crackers, butter, and orange taste so good together! So, I would make this recipe again, but next time, I would cook the custard first till it is cooked fully, let it cool, then cover it with the graham cracker crust and make it an Upside-Down Orange Dream Bar!
Thurday I did something new and decided to bake up a storm. I made 2 types of apple bread and an apple cake. Not only did I have apples I wanted to get rid of, but I thought it would be fun to try and re-create others’ recipes and to see how they go. Warning! I made many mistakes, and I’m not very good at baking. I much prefer cooking of the two!
I didn’t have caramel sauce to make the caramel icing, nor do I keep powdered sugar on hand, so I didn’t make any icing for this bread. This recipe also took about 80 minutes to bake. The bread is a sweet loaf, but it would be every good either with the icing or with the honey butter found with the cake recipe below. This is also a very dense bread, and doesn’t crumble apart as easily as the next loaf.
This was an incredibly delicious recipe. The bread did take over 70 minutes to bake in my oven though. Also not very structurally sound and very crumbly, however it is a very tasty bread with lots of flavor and textures.
By this point, I was pretty tired of peeling, coring, and dicing apples. I also read this simple recipe wrong and forgot to add the topping before baking, so my bad on that one! Otherwise, this recipe was straight forward and simple. I really like to format that she did for writing out the steps. Also, this was the only recipe that took as long to cook as it said it would! It was a delicious moist cake that reminded me a bit of banana/pumpkin bread while eating it. It wasn’t overly sweet, however her honey butter topping was also delicious.