Tag Archives: cocoa

More Recipes for Summer 2021

More Recipes for Summer 2021

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NOTE: We may be repeating some of these recipes,
we know most are new, and we aren’t too sorry about duplicates,
because we know they are good ones to use.
Please check out our previous recipe Blog Posts, there are a few.
Use the pages in the sidebar, or search “recipes” in the SEARCH BOX.


SALAD?
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1/2 head of Romaine lettuce (trimmed)
slice of tomato
slice of onion (sweet, white, or red)
garbanzo bean
salad dressing of choice


Vegetable Creation:
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Rainbow Fruit Plate
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Raspberries,
Strawberries (or watermelon),
Mango (or orange),
Pineapple (or banana),
Kiwi or (honeydew melon
or green grapes),
Blueberries,
Red Grapes,
Blackberries

 



Gazpacho (cold soup)
gaspacho


Falafel
falafel


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Toad-In-A-Hole (Stuffed Puffed Pastry)
toads-in-a-hole


Q.G. CHoNG’S MONGOLIAN BEEF
Copycat recipe for P.F. Chang’s Mongolian Beef

Sliced flank steak and green onions in a sweet and savory sauce 
served with steamed rice and steamed broccoli. 

Prep Time: 15 minutes – Cook Time: 15 minutes
Makes 3 – 4 servings

Ingredients:
1 pound of flank steak
1/4 cup cornstarch
vegetable oil, for serving and sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
vegetable oil, for frying

2 large green onions, sliced on the diagonal into one-inch lengths
cooked rice, for serving
steamed broccoli, for serving

Instructions:

  1. Slice the flank steak against the grain into 1/4″ thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.

  2. Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.

  3. Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer – the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.

  4. Add 1/2 to 3/4-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak – it should sizzle and start cooking immediately.

  5. Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.

  6. Let oil cool down – then drain off.

  7. Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 – 3 minutes, stirring to coat the meat all over with the sauce.

  8. Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.

cut the sugar to 1/3 c. and increase the ginger to a tsp. I also don’t fry the meat in that much oil. I just use a couple TBSP, like a stir fry. Instead of adding the scallions with it, I cut a medium onion into eight wedges and fry that after the beef, then toss it all together in the sauce. The scallions go on top raw, as garnish.


Cheewits (from the original Renaissance Faire)
cheezewits recipe


Hotel Grilled Cheese Sandwich

Ingredients:
2 Slices of Bread (butter optional)
2 Slices of Cheese
Optional: add other ingredients like sandwich meat, onions, etc.
Directions:
Tinfoil – make a cheese sandwich, wrap it in tinfoil
Heat the Hotel iron provided in your room to high heat.
Use the hot hotel iron to “grill” the sandwich.
Do not use uncooked meats! If using butter, use it lightly.
Do not use the ironing board or any flammable surface for “grilling”
CAUTION: Make sure you have ventilation, or are using the bathroom fan,
and avoid burning the sandwich. Do not trigger the SMOKE/FIRE ALARM! 
Be sure to unplug and let the iron cool completely before storing it away.
NOTE: The hot iron will toast the bread and melt the cheese,
but will not be hot enough to cook uncooked meats.
Use extreme caution when using an iron in a Hotel/Motel room!


Tomato Sauce
tomato sauce


Stacie’s Tart Rhubarb Apple Sauce  

Ingredients:
2-4 apples (depending on the size of the apples)
Use your favorite type of apple (with sweeter apples, don’t add sugar)  
2-4 ripe pears
4 cups rhubarb
3-4 bananas
Container of strawberries (cleaned, cored, and sliced)
Tablespoon of vanilla extract
Teaspoon of cinnamon (powder)
1/4-1/2 teaspoon of nutmeg and cloves
3-4 cups of water

Directions:
Peel and cut apples and pears. 
Want a smooth sauce? Peel the apples and pears.
Cook about 20 minutes with spices
before adding in the rest of ingredients
Simmer until ready to blend
Blend (or mash by hand for a chunkier texture)
Serve warm, or chilled.


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Beef Pies
Beef Pyesbeef pye pastry


Chicken Pyes with Mushroom Gravy
chicken pyesChicken pye pastry mushroom gravy


Hot Potato Pyes
potato pyes


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EggNests!
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Homemade Pita Bread

Ingredients:
4 Tbsp active dry yeast
4 cups (1liter) warm water
2 Tbsp sugar
5 pounds (2.25 kg) flour
2 Tbsp sea salt
2/3 cup (150 ml) neutral tasting oil, such as safflower oil 

Directions:
In a large bowl, combine the yeast with the 2 tablespoons of sugar and the warm water. Cover the bowl and allow the mixture to start activating. Yeast activation should take about 10 minutes; it will be bubbling and foamy.

Set 1 cup (125 g) of flour aside. Sift the remaining flour, and salt into the bowl. With a spatula, combine the ingredients. Once the ingredients come together as dough, it is time to knead. At this point, you can remove the dough from the bowl and knead on the kitchen counter if it’s easier for you, or directly in the bowl.

To knead the dough: Grab the side of the dough furthest away from you and fold it toward yourself. Fold the dough in half and use your body weight to push the dough into itself. If you find that the dough is sticking too much to the surface and preventing you from kneading properly, dust some flour on the dough. Give the dough a quarter turn (90 degrees). Grab the other side and fold it in half. Again, with a lot of weight behind it, push the newly folded half into itself. Repeat this process for 10-15 minutes or until the dough is smooth, silky, elastic, and does not stick to the surface.

After the dough is thoroughly prepared, grease the large bowl with a fine layer of oil, turning the dough in the oil several times so that the dough is greased lightly on all sides. 

Cover the bowl with a large plastic garbage bag or kitchen towel and allow it to rise for 40 minutes. 

Knead the dough again for a few more minutes and then divide the dough into 30 balls. Use the remaining flour, for the surface area and hands to prevent sticking. Roll each piece into a 6-inch (15 centimeters) pancake. Cover with kitchen towel and let them rise again in a warm place for 20 minutes.

Preheat the oven to 500°F with a cookie sheet on the oven’s bottom rack.
The hot cookie sheet will facilitate the pita baking process. 

Place approximately six pitas on the hot cookie sheet, separating each pita by 2 inches (5 centimeters). Bake on the bottom rack for 3-4 minutes, flip over and then bake for another 2 minutes. You want the pitas puffed and lightly colored, not browned. Continue this process in batches until all pitas are baked.

If the pita puffs up once out of the oven, gently pierce it with a fork. Wrap the pitas in a towel till they are cool, then store in plastic bags until ready for use. You can store in the freezer for up to 2 months to retain freshness.


Carrot Poppy Seed Bread
carrot poppy seed bread


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Cinnamon Buns! (aka Cinnamon Smyles)
cinnamon buns



PIE? – My, oh my, how ’bout these pies?
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Libby’s Famous Pumpkin Pie
(with Crunchy Pecan Topping)
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Fudge and Panocha
vintage-christmas-candy


Ultimate Chocolate Chip Cookies

Prep Time: 10 minutes – Cook Time: 15 minutes
Makes ~24 cookies

Ingredients:

1-1/2 cups (6.6 ounces) all-purpose flour
1-1/4 cups (5.6 ounces) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1-1/4 cups packed brown sugar
2 teaspoons vanilla
2 large eggs plus 1 egg yolk, at room temperature
2 cups semi sweet chocolate chips

Directions:

Preheat oven to 350ºF.
Line baking sheets with nonstick baking mats or parchment paper.

In a medium bowl combine the flour, baking soda, baking powder, and salt.

Use an electric mixer.
Beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
Add eggs (one at a time) beating well after each addition.
Add the vanilla
Gradually beat in the flour mixture.
Stir in the chocolate chips.
Wrap dough in plastic wrap, refrigerate for at least 24 hours but no more than 72 hours.

Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until golden brown.
Cool for 2 minutes before removing to wire racks to cool completely.


Coconut Almond Spice Cake
coconut spice cake



Cocoa Brownies 

Ingredients:

4 large eggs
7 ounces granulated sugar
6 ounces light brown sugar
5 3/4 ounces natural cocoa powder (not Dutch process)
2 1/2 ounces all-purpose flour
1/2 teaspoon kosher salt
8 ounces unsalted butter, melted
2 teaspoons vanilla extract

Directions:

Preheat the oven to 300 degrees F.
Grease an 8-inch square baking pan with non-stick spray.
Trim a piece of parchment paper so that it fits just inside the baking dish
with overhang on two sides and place it inside the pan.
Beat eggs with stand mixer fitted w/paddle attachment at medium speed until fluffy and light yellow, 2 to 3 minutes.
In a separate bowl, combine the granulated sugar, brown sugar, cocoa powder, flour and salt.
Drop the mixer speed to low and slowly introduce the sugar mixture.
Follow with the butter and vanilla. Continue mixing until you’ve got a nice, smooth goo.
Pour the batter into the prepared pan.
Bake the brownies for 15 minutes, then remove them from the oven for 15 minutes.
Put them back in the oven until an instant-read thermometer inserted into the middle of the brownie, reads 195 degrees F (about 30 minutes).
Cool in the pan for 3 minutes, then lift the brownie out using the parchment paper as a sling.
Cut the brownies into 9 pieces using a pizza wheel and move to a rack to cool completely.


Haschich Fudge
from The Alice B. Toklas Cook Book published in 1954

Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverised in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of cannabis sativa can be pulverised. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into pieces or made into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient.

Obtaining the cannabis may present certain difficulties, but the variety known as cannabis sativa grows as a common weed, often unrecognized, everywhere in Europe, Asia and parts of Africa; besides being cultivated as a crop for the manufacture of rope. In the Americas, while often discouraged, its cousin, called cannabis indica, has been observed even in city window boxes. It should be picked and dried as soon as it has gone to seed and while the plant is still green.


Chocolate Cake with vanilla ice cream,
chocolate syrup, and whipped cream:
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A slice of chocolate cake
A scoop of vanilla ice cream
Drizzle the chocolate syrup on the ice cream
Top with whipped cream (to taste)
Optional: (get creative!)
add sliced banana, chopped nuts, and a cherry 
or top with sliced strawberries, raspberries. or other fruit  
and/or substitute another flavor drizzle of your choice


John Pemberton’s 1886 Coca-Cola Recipe 

Recipe from a diary owned by Coca-Cola inventor, John Pemberton. 
Revealed just before his death in 1888. – Don’t try this at home.

Ingredients: (US measures)

  • 1 oz (28 g) caffeine citrate
  • 3 oz (85 g) citric acid
  • 1 US fl oz (30 ml) vanilla extract
  • 1 US qt (946 ml) lime juice
  • 2.5 oz (71 g) “flavoring,” i.e., “Merchandise 7X”
  • 30 lb (14 kg) sugar
  • 4 US fl oz (118.3 ml) fluid extract of coca leaves (decocainized flavor essence of the coca leaf).
  • 2.5 US gal (9.5 l; 2.1 imp gal) water
  • Caramel sufficient to give color
  • “Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool.”
  • Flavoring (Merchandise 7X):
  • 1 qrt alcohol
  • 80 oil orange
  • 40 oil cinnamon
  • 120 oil lemon
  • 20 oil coriander
  • 40 oil nutmeg
  • 40 oil neroli
  • “Let stand 24 hours.”

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Thanksgiving Desserts 2017

 


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Updated September 6, 2021: Recipes from a 1956 Chinese Cookbook!
“The Art of Chinese Cooking”

 

 

 

 

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JoshWillTravel’s Collected Recipes for Summer 2021

JoshWillTravel’s Collected Recipes for Summer 2021
Eatin‘ good in the neighborhood!”

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WELCOME TO JOSHWILLTRAVEL!
We are getting a lot of traffic from Pinterest.
Please enjoy this page and these recipes
and then check out the rest of our Blog!
(use the links at the bottom of the page
or the SEARCH BOX at the top^^^^^)

CHECK OUT OUR LINKS TO PREVIOUS BLOG POSTS
AT THE BOTTOM OF THE PAGE FOR MORE RECIPES!

Eu1aA63XEAA8Ohd
“I will gladly pay you Tuesday for a hamburger today.”


Mullah’s Chai Recipe!
yes this is it, and you make it to taste
(from the “Buck & Mug” with Don Brown’s blessings)
from the Teahouse of Mullah Nezzuradin’s Donkey

Ingredients:
Black Tea
Fresh Cardamom
Fresh Ginger (grated or sliced)
Fresh Mint
Honey (optional)
Milk/Cream (optional)
Lemon (optional)
Sugar (optional)

Directions:
In first pot, boil fresh cardamom and sliced fresh ginger for a few minutes.
Drain the seasoned hot water into large teapot.
In a second pot, boil water, remove from flame,
Steep black tea and mint for 3 minutes.
Combine in teapot, serve, and finish off with honey and milk or cream.
Lemon and sugar are optional. Enjoy it!

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Teahouse of the Mullah Nezzuradin’s Donkey, Agoura 1984


Carnation Cafe and Ice Cream Parlor’s Fiesta Salad

Ingredients:
Lettuce, Diced Roast Beef, Fritos Corn Chips, Kidney Beans, Grated Cheese,
Diced Tomatoes, Sliced Avocado, and Choice Of Dressing.


Chinese Chicken Salad (just add chicken)
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Old Fashioned Beef Stew

beef stew


Spaghetti Pie

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How to Butcher a Kangaroo:

NOTE: Kangaroo meat is very lean and high in protein, essential B vitamins,
iron, zinc, omega-3 (an essential nutrient associated with fish),
and omega-6 fatty acids, and is very low in fat (only about 2%)
But the meat also has a high concentration of conjugated linoleic acid (CLA)
which has been associated with the build-up of arterial plaque,
and can lead to cardiovascular disease, heart attacks and strokes.
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Kangaroo was always eaten by the aboriginal Australians, and the
meaty tail, roasted in a pit of hot embers, is considered a delicacy down under.

Kangaroo Meat is illegal in the state of California!

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Stuffed Camel (Don’t try this at home!)

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(seriously, DO NOT TRY THIS AT HOME!)


Don’t Eat Horse Meat! 
Horse meat is illegal in the states of California and Illinois.

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Fried Rice with Minced Beef

Ingredients:
1/2 pound minced beef
iceberg lettuce, shredded
2 eggs, lightly beaten
2 spring onions, finely chopped
2 bowls white rice, preferably leftover and reheated
2 tsp light soy sauce
salt, to taste
sugar, to taste

Marinade:
1 Tbsp light soy sauce
1 tsp cornflour
1/4 tsp chicken powder
2/3 tsp sugar
1 tsp water
1/2 tsp vegetable oil
1/2 tsp shaoxing wine
a pinch of pepper

Method:
Marinate minced beef with marinade for 15 minutes.
Heat oil over medium. Cook beef until 80% done. Set aside.
Add some oil again. Stir in beaten egg. Stir constantly until 60% done. Add rice, preferably reheated beforehand as it’d shorter the cooking time. Quickly stir fry evenly. Sprinkle salt and sugar to taste. When the rice is really hot thoroughly, add light soy sauce.
Toss in beef. Continue to cook and combine well. Add shredded lettuce and spring onion until softens. If you’d like to taste the crunchy veggie, then don’t fry too long. Serve hot.

Combination Fried Rice:
First, when it comes to fry rice, we have to use leftover rice because you don’t want any soggy rice. Mixing with all the other vegetables and meat, the rice would be just right, not so dry or soggy.
Second, use as many favorite ingredients as you like. There’s no only one rule to combine ingredients for fried rice. So, be creative and enjoy whatever you like.
Third, the right order is to pan fry eggs, then followed by rice. Many people make the mistake to put in rice first, then pour in whisked eggs. This would make the rice soggy and mushy by absorbing the egg mixture.
Last but not least, don’t stir fry all ingredients with rice in the first place.You have to sauté the meat and vegetables separately. Then combine with the fried rice when it’s nearly done. Simple and easy

Ingredients :
3 bowls leftover rice
1 onion
1 sausage (I used Continental Frankfurt this time)
1 slice ham
6 mushrooms
1/2 cup green peas
3 eggs, whisked

Seasoning:
1 tablespoon light soy sauce
A pinch of black pepper, to your taste
salt, to your taste
sugar, to your taste

Method:
Blanch green peas in boiling water for 2 to 3 minutes. Drain and set aside.
Cut onion, sausage and ham into small cubes. Slice mushrooms.
Heat 2 tablespoons of cooking oil and sauté onion on medium-heat pan, add in mushrooms until tender. Put in green peas and sauté for 2 minutes. Set aside.
Heat pan on medium heat, sauté sausage and ham until light brown. Dish up.
Clean the pan with a piece of kitchen towel. Add 2 tablespoons of oil, pour in whisked eggs. When the egg mixture is half-way cooked through, add in leftover rice. Stir well for about 10 minutes on high heat. When all rice is evenly heated up and mixed well with the eggs, add in onion, green peas and mix well. At last, add the sausage and ham. While stirring all ingredients together, generously sprinkle salt, sugar and black pepper. Drizzle the soy sauce all around the rice and toss. Taste it by yourself. When you’re satisfied, it’s done.

Tips:
You can use whatever greens you like, for example capsicum, celery. Other meat, like chicken, shrimp, beef or BBQ pork can be good choice too.
If you preheat the chilled leftover rice in a microwave beforehand, it would shorten the cooking time. Save your energy~
Enjoy your fried rice!


Old Fashioned Chicken Pie

vintage-recipes-1964-meats-poultry-fish-5

chickenpotpie


Edible Flowers
Chrysanthemum, Dahlia, Dandelion, Elderflower, Hibiscus, Lavender,
Lilac, Marigold, Pansy, Peony, Snapdragon, and Sunflower
(and read our previous Blog Post “Dandelion”)

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Coffee Break!
(read our previous Blog Posts about “Coffee”)


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Thanksgiving 2015 – Baking (the night before)


Soft Oatmeal Cookies – Makes 2 dozen

Prep Time:15 minutes (then chill dough for at least one hour)
Bake Time 10 minutes
Total Time: ~2 hours
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour 
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats
Option: add a cup of raisins or nuts

Directions:
In a medium bowl, cream together butter, white sugar, and brown sugar.
Beat in eggs one at a time, then stir in vanilla.
Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture.
Mix in oats. Cover, and chill dough for at least one hour.
Preheat oven to 375 degrees F
Grease the cookie sheets with vegetable oil or shortening
Roll the dough into 1″ balls, and place 2 inches apart on cookie sheets.
Flatten each cookie with a fork dipped in sugar.
Bake for 8 to 10 minutes.
Allow cookies to cool on baking sheet for 5 minutes
before transferring to a wire rack to cool completely.


800px-BakersCocoa


Sugar Cookies!

Ingredients:
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F.
In a small bowl, mix flour, baking soda, and baking powder. Set aside.
In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla.
Add the dry ingredients (flour, baking soda, and baking powder) and mix well.
Roll dough into teaspoon sized balls, and place them on ungreased cookie sheets.
Bake 8 to 10 minutes (or until golden).
Let stand two minutes before moving the cookies to a wire rack to cool.
Decorate with candies or icing or crystalline sugar if desired.


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Candied Orange Peel
Strips of orange peel cooked in sugar syrup until they are soft and chewy.
They can be sugar coated or dipped in chocolate for extra fun.

Ingredients:
3 Oranges – navel or Valencia
2-1/4 Cups Sugar (granulated)
1-1/8 Water
Sugar for coating and/or Chocolate for dipping (optional)

Directions:
Prep and Blanche the Peel:
Rinse  and clean three navel or Valencia oranges.
Cut the top and bottom off each orange. Score the skin into quarters.
Remove the skin (both peel and pith). Cut into strips about ¼” wide.
(eat or save the peeled oranges for other use)
In a medium saucepan, place the strips of peel and cover with cold water.
Blanch the peels: Bring the water to a boil. When the water boils, drain the water from the orange peel strips. Rinse in fresh cold water. Repeat at least two more times.
Blanching removes any bitter flavor in the orange peel. (TIP: Blanch the peels 4-5 times).
Drain the water and place the peels in a bowl.

Sugar Syrup:
Use the same saucepan, and whisk together 2-¼ cups sugar and 1-⅛ cups water.
Bring the mixture to a simmer over a low heat.
Cook 8-9 minutes at a constant simmer, adjust the heat, and make sure it doesn’t boil.
Add the orange peel. Cook about 45 minutes to 1 hour on medium-low heat, until the white pith is translucent (not white), adjust heat as needed – maintain the simmer, keep from boiling.
Swirl the pan occasionally to make sure that all of the peels get covered with syrup.
DO NOT STIR, this will cause crystallation.
Drain the cooked syrup from the orange peels – (set aside and save for another recipe).
Toss the peels in a bowl of sugar to coat, or dip in melted chocolate and let set. (optional),
Transfer to a drying rack. When they are dry, store them in an airtight container.


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White Chocolate Lemon Truffles

whitechoclemon


Easy Chocolate Truffles

Ingredients:
1 can of Sweetened Condensed Milk (8 oz)
1/2 cup Cocoa Powder
Cocoa Powder for dusting
(optional: add powdered sugar to cocoa powder for dusting)

Directions:
Warm the condensed milk in saucepan over low heat
(WARNING: it will burn if the heat is too high)
Remove from heat and add cocoa powder (sift to remove clumps)
Mix well until firm (like frosting)
Place in a plastic wrap lined pan, cover, and form into desired thickness
Refrigerate for 2-3 hours (wrapped in plastic wrap)
Spread cocoa powder on cutting board
Place unwrapped chocolate on cocoa powder
Dust the top with cocoa powder
Cut into squares, and round the edges (or form them into shapes)
Finish with cocoa powder and serve
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Easy Chocolate Fudge

Ingredients:
1 can of Sweetened Condensed Milk (8 oz)
1 bag of Chocolate Chips
(substitute semi-sweet, milk chocolate, or white chocolate chips as desired)
(optional: add chips, nuts, caramel, peanut butter, marshmallows, other flavors
and spices – mint, cayenne, etc., or candy – M&Ms or cut up candy bars as desired)

Directions:
Melt the Chocolate Chips in a double boiler over low heat
Add the Sweetened Condensed Milk and mix well
(WARNING: it will burn if the heat is too high)
Remove from heat
(add additional ingredients as desired and mix well)
Pour into a tin-foil pan or plastic wrap lined dish and refrigerate until solid
Cut into squares and serve


“Jailhouse Pie”
(from Lifetime’s “Cellmate Secrets”)

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Ingredients:
Non-dairy powdered creamer
Packet of Kool-Aid (choose your flavor)
Oreo Cookies or other filled sandwich cookie
(use the center filling in the pie mix, save the cookie pieces for the crust)
Sprite or 7-Up (or any other liquid beverage that pairs with the Kool-Aid)

Directions:
Combine creamer, Kool-Aid, and cookie filling in a large bowl
Add liquid in small amounts and mix well until viscous
Pour into small bowls, lined with the sides with the cookie pieces
Refrigerate until firm and serve
(Optional: Top with whipped cream or Cool Whip)


Frozen Banana with Chocolate Sauce
(so simple, and so good)

Ingredients:
Banana (frozen)
Chocolate Sauce

Directions:
Remove frozen banana from the freezer, let thaw 15 mins
Peel the banana (you may have to use a knife to remove it all)
Slice frozen banana into 1″ thick pieces and place in small bowl
Top with chocolate sauce and serve immediately

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NOTE: Bananas should be put in the freezer just as they ripen,
for best dessert results. Even a banana that is a little green is okay.
(freeze a number 5-9 banana on the picture chart)

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Tip: To prevent bananas from turning brown too fast,
wrap a piece of tinfoil around the top of the bunch.


S’mores, S’Mores in a Cone, and “The Cookie Monster”
(you don’t have to just use graham crackers for a great dessert!)

Ingredients:
Chocolate (Hershey milk chocolate bars)
Graham Crackers – two pieces, top and bottom
Marshmallows (large puffed)

Directions:
Place chocolate on bottom piece of graham cracker (open face)
Roast marshmallow over open flame until warm/hot
Place marshmallow on top of chocolate
Sandwich with the top piece of graham cracker and serve

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S’Mores in a Cone:
substitute a waffle or sugar cone for graham crackers
“The Cookie Monster”:
substitute chocolate chip cookies for graham crackers
(or try other flavor cookies, like peanut butter, oatmeal, or sugar)


Custard Pie, Coconut Custard Pie, Pumpkin Pie, and Honey Tarts219076528_10226283738741645_6870244581446040681_n


“My Oh My, I Like Pie!”

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HOLISTIC AND HERBAL HEALTH STUFF:

Drink One Cup and it will clear up mucus and phlegm
in the sinuses, chest and lungs:
Screen Shot 2021-04-15 at 03.10.39

Drink One Cup and it will clear the lungs and respiratory tract:

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NOTE: This Blog Post is still UNDER CONSTRUCTION.
We will continue to add new recipes here until the end of August 2021


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Use the links below to FOLLOW and LIKE us on other social media!
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NOTE: Periscope is done as of March 31st, 2021. And they killed themselves. SAD.

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CHECK OUT OUR LINKS TO PREVIOUS BLOG POSTS FOR MORE RECIPES!

https://joshwilltravel.wordpress.com/2017/01/15/disneys-recipes/

https://joshwilltravel.wordpress.com/fun-cooking-recipes/

https://joshwilltravel.wordpress.com/2017/01/16/more-fun-recipes/

https://joshwilltravel.wordpress.com/2017/01/30/even-more-fun-cooking-recipes/

https://joshwilltravel.wordpress.com/2017/04/06/even-more-fun-cooking-recipes-2/

https://joshwilltravel.wordpress.com/2018/11/21/and-more-and-more-recipes/

https://joshwilltravel.wordpress.com/2017/01/14/cooking-with-kenny-rogers/

https://joshwilltravel.wordpress.com/2020/03/09/new-recipes-for-2020/

https://joshwilltravel.wordpress.com/2020/12/17/new-recipes-for-2020-2/

https://joshwilltravel.wordpress.com/2021/04/10/new-recipes-for-spring-2021/

https://joshwilltravel.wordpress.com/2016/06/27/sloppy-joes-slop-sloppy-joes/

https://joshwilltravel.wordpress.com/2016/04/05/feel-awful-have-a-falafel-heres-a-falafel-recipe/

https://joshwilltravel.wordpress.com/2016/08/08/konstantins-piroshki-recipe/

https://joshwilltravel.wordpress.com/2016/08/26/kentucky-fried-chickens-secret-recipe/

https://joshwilltravel.wordpress.com/2015/07/31/chocolate-almond-eclairs-cream-puffs-recipe/

https://joshwilltravel.wordpress.com/2015/09/17/no-bake-chocolate-covered-peanut-butter-balls/

https://joshwilltravel.wordpress.com/2015/12/23/festivus-chocolate-chocolate-chip-cookies-recipe/

https://joshwilltravel.wordpress.com/2015/10/01/candybar-partypups-ripped-this-recipe/

https://joshwilltravel.wordpress.com/2021/06/11/june-11th-is-national-german-chocolate-cake-day/

Bon Appetit!

It’s an exclamation!

A salutation for someone about to eat!

It means GOOD APPETITE in French.

ENJOY YOUR MEAL!

Listen and learn how to say Bon Appétit correctly:

NOTE: you shouldn’t be wishing guests “Bon Appétit”…..
the French phrase is actually highly impolite.

Merci! (Thank you in French) Bon Appetit!

julia-child-quote-1

https://joshwilltravel.wordpress.com/2021/07/26/professional-cooking-tips/




June 11th is National German Chocolate Cake Day!

June 11th is National German Chocolate Cake Day!

German-Chocolate-Cake-LR-04-square-Culinary-Hill

It’s NOT from Germany, it’s 100% American!
In 1852, American Samuel German created a dark baking chocolate (with a higher sugar content than previous baking chocolate) for the Baker Chocolate Company.
Baker’s “German’s Sweet Chocolate’s” brand was named for him.
In 1957, “German’s Chocolate Cake” recipe was published in the Dallas Morning Star as the Recipe of the Day created by Mrs. George Clay, using Baker’s German’s Sweet Chocolate.

The company was originally named Walter Baker & Company in 1780.
Baker’s Chocolate was owned by the Baker family for 115 years until 1895.
Baker’s Chocolate Company was bought by the Forbes Syndicate in 1896 and sold to the Postum Cereal Company in 1927. Postum changed their name to General Foods, which was acquired by Kraft Foods in 1989. On March 25, 2015, Kraft announced its merger with Heinz. Baker’s Chocolate is now owned by Kraft Heinz, the fifth largest food company in the world.  Their products include a variety of bulk chocolates (including white and unsweetened) and sweetened coconut flakes.

800px-BakersCocoa

German Chocolate Cake
(with coconut pecan and chocolate frosting)

Ingredients:

Chocolate Cake:
2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water

Coconut Frosting:
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut

Chocolate Frosting:
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract

Instructions:

Chocolate cake:
Combine sugar, flour, cocoa, baking powder, baking soda, and salt.
Combine eggs, buttermilk, oil, and vanilla.
Mix dry and wet ingredients together and stir in the boiling water. (will be very thin)
Pour batter into greased 8 or 9-inch round baking pans
(optional: use a round piece of wax or parchment paper for bottom of pan)
TIP: Use room temperature ingredients.
Run warm water over the eggs to bring them to room temperature.
Warm the buttermilk for just a few seconds. It makes a difference in the chemistry.
When baking at high altitude add 3 more tablespoons of flour.

Pre-Heat Oven and Bake at 375°F
Bake for 25 – 35 minutes (depending on cake pan size = a 9” pan takes less time)
Insert a toothpick in the center to test: the cake is done when it comes out clean.
Cool the cakes 5 minutes in the pans and then invert onto wire rack to finish cooling.

German Chocolate Frosting:
Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk
in a saucepan and bring to a low boil over a medium heat.
Stir constantly until thick.
Remove from heat, stir in vanilla, nuts and coconut.
Cool completely before spreading it on the cake.

Chocolate Frosting:
Melt butter and stir in cocoa powder,
Add powdered sugar and milk slowly, and beat the mixture to a consistency that will spread.
Add in a small amount of milk or a little extra powder, if needed to thin or thicken the frosting.
Stir in the vanilla.

Assembly:
Place a cake round on a plate.
Spread a thin layer of chocolate frosting on the the cake.
Spoon half of the coconut frosting on top, and spread a smooth layer.
Leave ~1/2 inch between filling and edge of cake.
Place the second cake round on top.
Spread the chocolate frosting over the entire cake (top and sides).
Spoon and spread the remaining coconut frosting on top of the cake.

Decorate:
Use a piping bag and special tips to create the swirls on top of this cake.

Make Ahead:
Both frostings (coconut and chocolate) can be made ahead and refrigerated. Coconut frosting will keep 1-2 weeks (depends on the ingredients used) and Chocolate frosting will keep 2-3 weeks. Remove from fridge an hour before frosting the cake, and spread at room temperature.

Freeze and Store:
Bake the cake layers, allow them to cool completely.
Wrap separately in plastic wrap and then pace each one in a ziplock freezer bag.
Freeze for up to three months. TIP: Frost the cake when frozen, it’s much easier to frost!
The assembled cake can be frozen. Cover it well and it will keep for 2-3 months (slice the cake, wrap each slice in plastic wrap, and store in a freezer-safe container).
Defrost and bring to room temperature before serving.

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Please FOLLOW us on Twitter if you haven’t yet.
LIKE us on 
Facebook. Subscribe to our YouTube page.

READ OUR PREVIOUS BLOG POSTS!
THEY ARE FUN AND YOU MIGHT LEARN SOMETHING!

Use the links below to FOLLOW and LIKE us on other social media!
RIGHT CLICK and “OPEN IN NEW WINDOW” TO VIEW LINKS>

RETURN TO HOMEPAGE> http://www.joshwilltravel.wordpress.com
LIKE & FRIEND us on Facebook> http://www.facebook.com/joshwilltravel
FOLLOW us on Twitter> http://www.twitter.com/joshwilltravel
NOTE: Periscope is done as of March 31st, 2021. And they killed themselves. SAD.

Have you seen my IMDB? http://www.imdb.com/name/nm0918756/

RIGHT CLICK AND “OPEN IN NEW WINDOW” TO VIEW OUR YOUTUBE PAGE!>
The “JoshWillTravel AdventureScope” is now available on Youtube!
https://www.youtube.com/channel/UCoP3QQfRTfD-2eABWVd-JwQ

72746514_3150068151686396_2547367651835904000_o

More Cake!
Screen Shot 2021-05-04 at 13.39.45

Bake your cake and eat it too!




Cocoa Brownies 2.0 – with optional Alice B. Toklas substitution

Cocoa Brownies 2.0

Chocolate Brownies!

Chocolate Brownies!

Ingredients:
4 large eggs
7 ounces granulated sugar
6 ounces light brown sugar
5 3/4 ounces natural cocoa powder (not Dutch process)
2 1/2 ounces all-purpose flour
1/2 teaspoon kosher salt
8 ounces unsalted butter, melted
2 teaspoons vanilla extract

Instructions:
Pre-heat oven to 300 degrees Farenheit.
Prepare an 8-inch square baking pan with vegetable oil or non-stick spray. Trim a piece of parchment paper so that it fits just inside the baking dish with overhang on two sides and place it inside the pan.
Beat the eggs until fluffy and light yellow.
In a separate bowl, combine the granulated sugar, brown sugar, cocoa powder, flour and salt. Mix slowly and introduce the sugar mixture. Follow with the melted butter and vanilla. Continue mixing until nice and smooth. Pour the batter into the prepared pan.
Bake the brownies for 15 minutes, then remove them from the oven for 15 minutes.
Put them back in the oven and bake for 30 minutes.
Cool in the pan for 3 minutes, then lift the brownie out using the parchment paper as a sling. Cut the brownies into 4 large pieces and move to a rack to cool completely.

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I Love You Alice B. Toklas with Peter Sellers

“I Love You Alice B. Toklas” with Peter Sellers

OPTIONAL SUBSTITUTION TO MAKE ALICE B. TOKLAS BROWNIES:

Cannabutter

Recipe makes 1 pound

Ingredients: 

1 pound of unsalted butter
1 ounce of cannabis – good to excellent grade is recommended

large saucepan

cheesecloth
spoon
Tupperware container with a lid
rubber band that will fit around the Tupperware

Instructions: 

• Pour 2 inches of water into the saucepan and boil.

• Once boiling, add the butter into the saucepan, being careful that the butter does not burn. Once melted, turn the heat to low.

• Stir the cannabis into the butter, and simmer on low heat. Let simmer for at least 3 hours. The longer the simmer, the higher the potency. Make sure to stir often.
Strap 2 sheets of cheesecloth overtop the Tupperware bowl using the rubber band.

• Slowly pour the cannabis butter through the cheesecloth and into the Tupperware.

• Remove the cheesecloth, and ring-out any extra butter stuck in the cloth into the Tupperware.

Put the lid on the Tupperware and put it in the fridge until the water and butter separate. Carefully pour out the water—the remaining block is cannabutter.

Cannabutter, ready for cooking.

Cannabutter, ready for cooking.

View our previous Blog – Mrs. Hochmeyer’s Banana Bread: http://wp.me/p3dhVM-1DR

View our previous Blog – George Formby, “The Emperor of Lancashire”: http://wp.me/p3dhVM-1fb with a link to a clip of Peter Sellers playing the ukulele.