And More and More Recipes!

And More and More Recipes!

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Open 24 Hours!

Here are more recipes! There are already a lot of recipes available on our Blog.
Some are in the Sidebar>>>> Others are in previous Blog Posts (use the Search Box^^^^^)
OR FOLLOW the links at the bottom of this page (see belowvvvvvv)

NOTE: This Blog Post is still UNDER CONSTRUCTION! We are posting it now because it’s the day before Thanksgiving, but we will continue to add recipes for a while.

Hor d’oeuvre?
Bacon Wrapped Cocktail Weenies! (“on a stick”)


Ahi Tuna Poke (Makes 4 Servings)

Ingredients:
1lb. Sashimi Tuna (use sushi-grade fish, not just store-bought tuna)
2 Ea. Avocado, Cubed
1 Ea. Vine Ripened Tomato
¼ Cup Cucumber, diced
¼ Cup Sweet Onion
1 tsp. Inamona, heaping
6 Ea. Scallions
¾ Cup Light Soy Sauce
¼ Cup Water
1 tsp. Rayu
Truffle Oil To Taste

~ Cooked Rice
~ Tortilla Chips

Procedure: Dice Ahi Tuna into ¼ inch cubes and set aside. Dice the tomato and onion into a fine dice. Cut the scallions into thin rings. In a mixing bowl, combine the tuna, sweet onion, tomatoes, scallions, cucumbers and inamona. Mix lightly. Next, add the soy sauce, water, rayu, and truffle oil to the mixture, again tossing lightly.


Sticky Chicken
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Sticky Chicken Dry Rub Ingredients:
4tsp salt
2tsp paprika
1tsp cayenne
1tsp onion powder
1tsp thyme,
1tsp white pepper
1/2tsp garlic powder
1/2tsp black pepper
1-2 large onions cut into quarters.

Directions: Combine all ingredients except onions. Coat chicken, insert onions into chicken. They call it sticky. We use minced onion instead of onion powder.
Bake for 4 hours at 300 degrees. We recommend cooking it breast side down for 2 hours, then flip it over. Also, you should baste it in the juice every half hour or so and add carrots if desired after 2 hours. Use the juice for gravy if you like. (tsp=teaspoon)


Potato Latkes (Pancakes) – Happy Hannukah!

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Potato Latkes (pancakes) – Happy Hannukah!

How to make Potato Latkes (potato pancakes):
3 potatoes (peeled and grated), small onion (1/2 grated, 1/2 finely chopped). Add 2 eggs (beaten), 1 tsp salt, 1/2 tsp black pepper, 1/2 cup flour and 1/2 tsp baking powder. Mix ingredients well. Heat cooking oil to med high in large frying pan. Spoon 1 large tablespoon at a time into oil. Cook until crispy golden brown on each side. Drain and pat dry on paper towel and serve warm with applesauce (or grated apple) and sour cream.


Quick Biscuit Chicken Pot Pie
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chickenpotpie


Mrs. Frank Sinatra’s Spaghetti and Meat Balls

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Ingredients:
Meat Balls
1 lb chopped/ground meat (1/2 beef, 1/2 pork)
1 clove garlic (chopped fine)
1 cup bread crumbs
2 eggs
1/2 cup grated Italian cheese
1 tsp finely chopped parsley
salt and pepper to taste
Mix all well, form into balls, brown in oil and put aside until sauce is done.

Sauce
1 large can Italian style tomatoes
1 can tomato paste
1 small onion
1 clove garlic
1 tsp ground parsley
1/2 cup olive oil
thyme
salt and black pepper

Directions:
Brown chopped up onion and garlic in oil used to brown the meat balls. Strain tomatoes, add paste to the juice. Add the oil in used to brown the onion and garlic, but remove all sautéed ingredients. Season with salt, pepper, thyme and parsley. Cook the sauce (covered) for 1 hour, with meatballs added, over a slow fire. Boil spaghetti in water, salted to taste. Remove spaghetti, drain. Serve it on a platter over which you have poured the sauce and meat balls. Add layer of cheesed another layer of sauce. Serve piping hot.


Swedish Meatballs
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The Alpine Village Inn’s famous CHICKEN SUPREME SOUP recipe
(from the Las Vegas Review Journal after the restaurant closed in March 1997)
Ingredients:
2 quarts water
2 teaspoons celery salt
2 teaspoons Accent (monosodium glutamate) 
1 pound ground chicken (cooked)
1 medium onion, ground
Yellow food coloring (optional)
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 to 3 carrots (ground)
Roux:
1/2 cup oil
1 cup flour

Cook:
Boil the soup ingredients for 30 minutes.
Cool: Remove the pot from the heat and allowed to cool slightly.
Blend: Ladle the mixture into a blender, about 2 to 3 cups at a time, and blend until almost smooth. Be careful during this process, hot soup in a blender can shoot everywhere even with a lid on. The blender process gives the soup a creamier texture.
Thicken: To prepare the roux, heat oil add flour slowly and stir with a wire whisk. It should be the consistency of mashed potatoes. Don’t burn the roux.
Pour the blended mixture back into a large pot and add the cooked roux and continue to cook until the soup thickened.
Note: when adding the roux, use small amounts and watch the consistency (try not to over thicken-you may not need it all), it should look like a thick gravy.

SEASONED COTTAGE CHEESE (Serve as a condiment or a dip)
2 pounds cottage cheese, small curd
1/2 teaspoon caraway
1 1/2 teaspoons sugar
1 teaspoon Accent (monosodium glutamate)
1/2 teaspoons white pepper
1 tablespoon dried chives
1/2 teaspoon celery salt

Mix all ingredients together and chill for several hours or overnight.

 


Corn, Cheese & Chili Pie

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JOSHWILLTRAVEL’S QUICK CHILI (No Beans)
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Ingredients:
1/2lb pork sausage, 1/2lb ground beef, 1/2 chopped onion, can of stewed tomatoes, half of a small can of tomato sauce, half of a small tomato – chopped, chili powder, red pepper, cumin, garlic, black pepper, and salt.

Directions:
Brown the meat and onions, add to pot with tomatoes and sauce, add spices to taste, simmer for awhile and let sit for a bit before serving. Add beans, peppers, other spices, whatever you like. Serve with toppings: grated cheese, chopped onions, crushed nacho cheese tortilla chips, sour cream and/or creme fraisch, etc.


Amy Chen Lozano’s Thai Lettuce Cups
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Directions: (non-traditional)
Sauté minced shallots, ground pork, ground chicken, minced shrimp.
Season with black pepper and fish sauce.
Turn off heat and toss with lime juice and mint.
Serve in fresh, crisp Romaine lettuce leaves (with chopped nuts if desired)*

*this line added by JoshWillTravel


Runzas! (Dough filled with ground beef and cabbage)
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Constance Hall’s Cogs Biscuits (from the Folger Shakespeare Library)

Around 1672, Constance Hall recorded a dish called “Cogs Biskett”, a recipe for savory biscuits seasoned with caraway seeds and saffron. And here it is slightly adapted for your 21st-century kitchen:

“To make Cogs Biskett
Take 3 pound of fine flower well dry’d a Ounce of Carraway seeds 6 spoonefull of suger Double Refin’d 6 spoonefull of Ale 6 Eggs the whites of Two and wett it with warm Milk 2 peny worth of safforn lett it Lye to Rise”

Ingredients:
5 cups of unrefined, white flour
3 tbsp sugar
3 tsp.caraway seeds
1 generous pinch of saffron
1 tsp.salt (or to taste)
3 tbsp beer (use a beer with yeast in the bottle; look for the phrase ‘on lees’)
4 eggs
About 1 ½ cups of whole milk
Optional: Additional sea salt for sprinkling

Directions:
Thoroughly mix the flour, sugar, caraway seeds, saffron, and 1 teaspoon of salt. To the dry mixture, add beer, 3 eggs, and 1 egg white; save the yolk. Stir the mixture as you slowly and sparingly add the milk, adding just enough milk that you are able to work the flour into dough. Put the dough on a floured surface and knead, drawing in flour if the dough is still sticky. Knead until the dough is smooth and bounces back when poked. Cover the dough with a dish towel and leave it to rise for 30 minutes.

Heat the oven to 390F. Grease one or more mini-muffin pans with butter. Pull or cut away portions of the dough, roll each into a ball that is 1 inch across, and place it in the tray. Beat the remaining egg yolk with a little water, and use a pastry brush to brush it onto the tops of the biscuits. Finally, sprinkle the biscuits with sea salt. Bake for about 20 minutes and remove the biscuits from the oven when they are slightly browned on top. This recipe will make approximately 36 mini-muffin-size biscuits.

Alternatives:
The biscuits can also be prepared in any size on a cookie sheet (perhaps as 18 biscuits in a larger size) or as a single loaf in a loaf pan. This will affect how long it takes to cook them, however. Watch closely to avoid over- or undercooking them.
NOTE: If you cannot locate beer with yeast in the bottle, you can try a filtered beer, but you might want to add a bit of yeast. (see the section below)

Modernizing the recipe and cook’s notes:
Converting a period recipe to modern methods can be a challenge. In this case, the most accessible ingredient for a 17th-century household is actually the least accessible for us. The original text implies that the ale in Cogs Biscuits was used as a leavening agent, which means that the beer had to have active yeast in it. Most modern beers are pasteurized and filtered—processes that kill yeast—whereas early modern brews would have been quite alive and active. Our solution was to use a beer with yeast in the bottle (look for the phrase “on lees”); we used a beer by the Unibroue company of Québec, available from Trader Joe’s. The lack of availability of living, yeasty ale is a reminder of how much the brewing industry has changed since the 17th century.
As modern cooks, the original recipe gave us pause. There is no added fat (butter or oil) in the biscuits. No mention is made of salt, and the recipe calls for a large amount of flour with relatively little sugar.  It asks the cook to “wet”’ the mixture with milk (requiring quite a lot of milk), after adding only a dash of ale. The recipe also gives no instructions as to how to actually cook the biscuits—it assumes you’d already know how! It was not even clear if we were supposed to knead the dough. However, in the process of cooking the Cogs Biscuits, we found that the recipe worked just fine. The milk and eggs added enough moisture and fat to give a nice texture. We opted to knead the dough to help it rise, and we cooked the biscuits at 390F until they were lightly browned on top.
We also discovered that the basic Cogs Biscuits recipe easily lends itself to improvement and variation. We recommend being generous with the caraway and saffron. We tried the biscuits in a variety of sizes and chose tiny muffin-like poppers, baked in a mini-muffin pan, our version of a “cog.” But we also tried making a big loaf. Every size turned out well; the sliced loaf was lovely with some cheddar. You can also roll the dough into whatever shape you like.


QUICK BREADS:

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Granny’s Crescent Rolls


Pan Pizza Dough

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Tonga Toast – Serves 4
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Sugar-Cinnamon Ingredients:
3/4 cup granulated sugar & 2 teaspoons cinnamon
Batter Ingredients:
4 large eggs
1 1/3 cup whole milk
1/4 teaspoon cinnamon
1 tablespoon granulated sugar
Tonga Toast Ingredients:
1 quart canola oil, for frying
1 loaf sourdough bread (uncut, 12 inches long)
2 large bananas, peeled

Instructions:

1. Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.
2. Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.
3. Preheat oil to 350 degrees F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
4. Slice the bread into four three-inch-thick slices.
5. Cut each banana in half crosswise, then each piece lengthwise.
6. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.
7. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
8. Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
9. Roll toast in cinnamon-sugar. Repeat for each piece of toast.


 

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Just pour off juice/syrup from a can of sliced pineapple. Replace with Jello made with half the water in the direction. Chill and let set!

 


Cannoli Cream Puffs

Ingredients
Pastry Puffs:
1 cup hot water
1/2 cup unsalted butter
1 Tbsp. white sugar
1/2 tsp. salt (reduce to 1/4 tsp.if using salted butter)
1 cup all-purpose flour
4 large eggs

Cannoli Cream Filling: 3 parts cheese, 1 part sugar
1 1/4 cup whole milk ricotta cheese (Don’t use low-fat, use whole milk)
or 1 1/4 cup mascarpone cheese
1/2 cup confectioners sugar (use more or less to taste)
1/4 tsp cinnamon oil (USE CAUTION!)
1/2 tsp vanilla
chocolate chips (milk chocolate or cocoa drops, not semi-sweet or bittersweet)

Mix all cream filling ingredients to a creamy consistency and fill cannoli shells/pastry puffs using a pastry/plastic bag or spoon.
Garnish with chopped pistachio, chocolate chips and confectioners sugar.


Chocolate Red Velvet Chocolate Chip Cupcakes
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These were made without food coloring and almond extract (instead increase to tablespoon of vanilla extract). Also substituted plain white vinegar, mini chocolate chips, and reduced the sugar to 3/4 cup. They were delicious!


Long John Donuts

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Ingredients:
1 pkg. (1/4 oz.) active dry yeast
1/4 C. warm water (110° to 115°)
1 C. warm milk (110° to 115°)
1/4 C. butter, softened
1/4 C. sugar
1/2 tsp. salt
1 egg
3-1/4 to 3-3/4 C. all-purpose flour
Oil for deep-fat frying
Glaze:
1-1/4 C. confectioners’ sugar
1 Tbsp. brown sugar
1 Tbsp. water
1/2 tsp. vanilla extract
1/8 tsp. salt

Directions:
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt and egg and 2 cups flour. Beat until smooth. Stir in enough flour to form a soft dough.
Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll into a 12-in. x 8-in. rectangle. Cut into 3-in. x 1-in. rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
In an electric skillet or deep-fat fryer, heat oil to 400°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine glaze ingredients. Dip tops in glaze while warm.


Manny’s Churros (makes 18-20)
Manny G. Suarez RIP

Ingredients:
Vegetable Oil
2 1/4 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs
2/3 cup granulated sugar
3/4 cup milk
2 tblsp butter (melted)
1/2 tsp vanilla
Powdered sugar

Directions:
1. Heat oil (1-1/2 to 2 inches) to 375 degrees in a 12-inch skillet or fry pan
2. Mix flour, baking powder, salt, cinnamon and nutmeg. Beat eggs until thick and lemon-colored, about 5 minutes. Beat in granulated sugar gradually. Beat in flour mixture alternately with milk. Stir in butter and vanilla.
3. Fit a pastry tube with a large star tip.* Fill with dough. Squeeze dough into hot oil in 6-8 inch lengths, cutting off ends with a knife. Fry until golden brown, about 1-1/2 to 2 minutes on each side. Drain on paper towels; keep war. Repeat with remaining dough. Sprinkle with powdered sugar.
*Tip: A cookie press with the star plate can be used in place of the pastry tube.

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Orange Cake and Orange Cookies

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$100 Mayonnaise Cake and Peanut Butter Frosting

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Peanut Butter Frosting
Ingredients:
6 Tablespoons softened Butter
2/3 cups Peanut Butter
1 cup packed Dark Brown Sugar
¼ cup Milk
2/3 cups chopped peanuts (optional)
Directions:
Cream together butter, sugar, and peanut butter in a large bowl. Add milk and stir well. Add nuts (optional). Spread over warm cake. Place frosted cake under broiler about 4 inches from heat source. Broil just a few seconds, or until it starts to bubble. Do Not Scorch!! Let cool at least 30 minutes before serving.


Los Angeles City Schools Old Fashioned Crumb Cake

Ingredients:
2-1/2 cups flour
1 cup brown sugar
1 cup white sugar
1 tsp salt
1 tsp nutmeg
3/4 cup oil
2 tsp cinnamon
1 tsp baking soda
1 egg
1 cup buttermilk
Directions:
1. combine flour, brown sugar, white sugar, salt, nutmeg, and oil.
remove 1/2 cup of mixture from bowl.
add 1 tsp cinnamon and set aside for topping.
2. combine remaining 1 tsp cinnamon, baking soda, egg and buttermilk. blend well.
add to flour mixture. do not over mix.
3. spoon butter into greased 13 x 9 inch baking pan.
sprinkle with 1/2 cup reserved topping.
Bake at 375 degrees30-40 minutes.
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Cornbread & Cornbread Muffins (with optional  BACON, cheese and jalapeño!)

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Ingredients:
1/2 Cup Corn Meal
1-1/2 Cups Flour
1/2 Cup Sugar
1/2 Tsp Salt
1 Tbsp Baking Powder
2 Eggs (beaten)
3 Tbsp Butter (melted)
1/3 Cup Vegetable Oil
1-1/4 Cup Milk
Optional: Add 1/4 Cup of Honey to the batter mix

Directions:
Combine dry ingredients in large bowl.
Combine wet ingredients in medium bowl.
Add wet ingredients to dry ingredients and mix well
Preheat oven to 350 degrees.
Grease muffin pan and/or baking dish with more vegetable oil
Use a ~1/4 cup of batter for each muffin (fill each ~2/3 full)
Bake for ~18-20 mins or until they pass the toothpick test
Let cool and enjoy.

NOTE: This is basically the recipe on the Corn Meal box, so make adjustments for taste, time and temperature as necessary. We also like to add stuff before baking.
And the pictures show the product of a Doubled Recipe, so there will be fewer muffins.

Cornbread with BACON, cheese and jalapeño!
6 strips of Bacon (cooked and diced into very small pieces)
2/3 small block Colby Jack Cheese (diced into very small pieces)
1/2 small can of Diced Jalapeños (diced again into very small pieces)
Add Bacon, cheese and jalapeño to the batter mix and bake!
Adjust baking time as necessary, usually a little longer.

TIP: Bake in advance and freeze.
Let muffins cool completely and FREEZE them.
Then thaw them out and warm them before serving on the day of the party.


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Drop Scones

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Grandma’s Cherry Cheesecake
(for a small spring-lock baking pan)

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Grandma’s Cherry Cheesecake 2015

Graham Cracker Crust Ingredients:
2 ½ cups Graham Cracker Crumbs
1 cup butter (melted)
4 tablespoons Brown Sugar
2 tablespoons White Sugar
½ teaspoon Cinnamon

Directions:
Grease spring-lock cake pan all around with a stick of butter. Mix ingredients in large bowl and press on bottom and sides of spring-lock pan to form crust. (avoid loose crumbs if possible)

Cheesecake Filling Ingredients:
4 ¾ packs of Philadelphia Cream Cheese (8oz. each)
1 small carton of Knudsen’s Sour Cream (8 oz. or ½ of a large carton, use other half for topping)
½ small carton of Half-and-Half
4 Eggs
1 cup White Sugar
Punch of Salt
1 teaspoon Vanilla extract
Juice from a small lemon
½ Can of Comstock Cherries (use other ½ for topping)

Directions:
Blend all ingredients except cherries (or mix by hand for thicker texture). Pour into crust. Spoon in cherries at various locations and depths. Bake in preheated oven at 300 degrees for 1 ½ hours. Cool. Note: butter in the crust will cook off, so make sure to use a drip pan, cookie sheet or tin foil to catch the melted butter.
Topping:
1 small carton of Knudsen’s Sour Cream (8oz. or other ½ of large carton)
½ cup of sifted Powdered Sugar
½ Can of Comstock Cherries
Beat together and top cake (once it is cool). Decorate with remaining cherries around the top of cake. Heat oven to 450 degrees and put topped cake in for 3 minutes only. Chill and serve when ready.


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Strawberry Santas!
1 lb large strawberries
1 (8 ounce) package cream cheese, softened
3-4 Tablespoons powdered sugar (or sugar substitute – to taste)
1 teaspoon vanilla extract

Instructions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top, (enough for a hat). Clean out the whole strawberry with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
3. Once strawberries are filled, top with the ‘hats.’ Decorate according to photo.
4. If not serving immediately, refrigerate until serving.


LADYFINGERS RECIPE
(from “The Joy of Cooking”)
*for the Feast of St. Stephen and to celebrate Boxing Day*
Makes about 30 Small Cakes
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“Saint Stephen with a rose
In and out of the garden he goes
Country garland in the wind and the rain
Wherever he goes the people all complain”

Preheat oven to 375 degrees.
Have ingredients at about 75 degrees.

Sift: 1/3 cup confectioners’ sugar
Sift before measuring: 1/3 cup cake flour and Resift 3 times!

1 whole egg
2 egg yolks
Beat until thick and lemon colored

2 egg whites
Whip until stiff, but not dry

Add and Fold the sifted sugar gradually into the whipped egg whites.
Beat the mixture until it thickens again.
Add and Fold in the egg yolk mixture and:
Add 1/4 teaspoon vanilla
Add and Fold in the sifted cake flour.

Shape the dough into oblongs with a paper tube
Place the dough on ungreased paper on a baking sheet;
or pour into greased ladyfinger molds.

Bake about 12 minutes at 375 degrees.

Remove the baking sheet from oven.
Immediately slide the parchment paper (with the ladyfingers) onto a wire rack.
Let cool for just a minute and remove them from the paper using a flat spatula or knife.
Cool completely on wire rack. (If they cool before removing them, they may stick and are hard to remove without breaking)

Ladyfingers are best fresh on the day they are made. To freeze, place in a plastic bag between layers of wax or parchment paper and store frozen for up to one month.

Ladyfingers are long, thin sponge cakes shaped like a large finger. Also known as Boudoir biscuits, sponge biscuits, sponge fingers, Naples biscuits, Savoy biscuits and biscuits la cuiller. They can be served with desserts like ice creams, custards and coffees, and they are used as a component in other desserts. Ladyfingers can be either soft and cakey or dry and crispy, but they always have a sponge-like texture. Their texture makes them a perfect choice for soaking up flavors, which is why they are frequently used in other desserts. Ladyfingers are usually plain with a neutral taste, but can be flavored with any extract, a bit of citrus zest, cocoa or spice to give them a flavor that stands out.


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Festivus Chocolate Chocolate Chip Cookies
Get Baked for Festivus! Sharing my recipe.
https://joshwilltravel.wordpress.com/2015/12/23/festivus-chocolate-chocolate-chip-cookies-recipe/

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Festivus Chocolate Chocolate Chip Cookies

Happy Holiday Month of December!

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Get Baked for Festivus!

Get Baked for Festivus! It’s National Cookie Day!

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JoshWillTravel’s Festivus Chocolate Chocolate Chip Cookies

Our Festivus Chocolate Chocolate Chip Cookie recipe is entered in the
LA Times Holiday Cookie Bakeoff.
There is no prize, just recognition for the cookie.

Please check out the recipe and vote for me!
You can vote once every 24 hours! Thanks!

VOTE FOR Voting has ended.
VIEW OUR RECIPE HERE>  https://joshwilltravel.wordpress.com/2015/12/23/festivus-chocolate-chocolate-chip-cookies-recipe/

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JoshWillTravel’s Festivus Chocolate Chocolate Chip Cookies

Use the links below to FOLLOW and LIKE us on other social media!
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RETURN TO HOMEPAGE> http://www.joshwilltravel.wordpress.com
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Festivus chocolate chocolate chip cookies with double vanilla ice cream sandwich!

 

More Fun Recipes!

More Fun Recipes (and Food Infographics)!

pnutscb1970

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Here are collected recipes from my hard drive.

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———————————————————-
Gazpacho (makes 6 servings – about 1 1/4 cups each)

Ingredients:
1 cup finely chopped unpared cucumber
1 avocado, peeled, cut into 1/2 inch cubes
1/2 cup thinly sliced green onion
3/4 tsp salt
1/2 tsp dried oregano leaves
2 tblsp red wine vinegar
1 quart tomato juice
2 tblsp olive oil
Sour Cream

Directions:
1. Place cucumber, avocado, onion, salt, oregano and vinegar in large pitcher or serving bowl. Pour tomato juice over vegetable mixture; stir gently. Cover; refrigerate 2 to 3 hours.
2. Stir olive oil into juice mixture just before serving. Top with a dollop of sour cream.

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Chipotle’s Guacamole Recipe:

chipotle-guacamole-recipe


JoshWillTravel’s Easy Fresh Made Guacamole

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JoshWillTravel’s Easy Fresh Made Guacamole

Ingredients:
1 large or 2 small ripe avocados. Skined and deseeded. (Save the pit!)
finely chopped onion (white, yellow or red, a thin slice diced)
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp garlic powder (or 2 chrushed/chopped garlic cloves)
1/2 tsp ground cumin (adjust amount to taste)
1/2 tsp cayenne power (adjust amount to taste)
dash of red pepper flakes (to taste)
2 dashes of lime juice (fresh or bottled, to taste)

Optional Ingredients:
small amount of finely chopped jalapeño pepper (fresh or canned, to taste)
small amount of finely chopped fresh cilantro or dried cilantro flakes (to taste)

NOTE: Adjust the amount of spices depending on the size/ripeness of the avocado, the amount of “HEAT” you like in your guacamole and the food you are serving it with.
Don’t hide the flavor of the avocado! And if you over-spice, just add more avocado.
We do not like a lot of cilantro! (and sometimes we don’t want any at all)
Use other spices to add “Heat” instead of cilantro if you agree.

Directions: Combine all ingredients in a small-medium size bowl.
Use the back side of a fork to crush and mix the avocado, onion and spices.
DO NOT OVER MIX! Guacamole should be slightly lumpy.
Chill in the refrigerator for 10-20 minutes, serve in small bowls or as a garnish.
(to prevent “browning” place the unwashed pit in the bowl with the guacamole)

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JoshWillTravel’s Easy Fresh Made Guacamole (ingredients)

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VINTAGE RECIPES:

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OTHER RECIPES:

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Manny’s Artichoke Recipe

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Manny’s Artichoke Recipe (from Manny’s Bistro in Westwood and the Renaissance Faire)

Manny’s Churros (makes 18-20)

Ingredients:
Vegetable Oil
2 1/4 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs
2/3 cup granulated sugar
3/4 cup milk
2 tblsp butter (melted)
1/2 tsp vanilla
Powdered sugar

Directions:
1. Heat oil (1-1/2 to 2 inches) to 375 degrees in a 12-inch skillet or fry pan
2. Mix flour, baking powder, salt, cinnamon and nutmeg. Beat eggs until thick and lemon-colored, about 5 minutes. Beat in granulated sugar gradually. Beat in flour mixture alternately with milk. Stir in butter and vanilla.
3. Fit a pastry tube with a large star tip.* Fill with dough. Squeeze dough into hot oil in 6-8 inch lengths, cutting off ends with a knife. Fry until golden brown, about 1-1/2 to 2 minutes on each side. Drain on paper towels; keep war. Repeat with remaining dough. Sprinkle with powdered sugar.
*Tip: A cookie press with the star plate can be used in place of the pastry tube.


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Steak-On-A-Stake (makes 6 servings)
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Steak-On-A-Stake (makes 6 servings)

Ingredients:
1-1/2 pounds of beef loin sirloin steak, boneless, 3/4″ thick
1/2 cup soy sauce
2 tblsp honey
1/2 tsp ground ginger
1 clove garlic, crushed
2 tsp sesame or vegetable oil
2 tblsp dry sherry
Pineapple chunks
Black olives

Directions:
1.  Cut meat into strips about 3/4 inch wide and 2 inches long; place in shallow baking dish. Mix remaining ingredients except pineapple and olives; pour over meat. Cover; refrigerate  and marinade 1 to 2 hours, (turn meat over in marinade at the 1/2 way point).

2. Remove beef strips from marinade. Thread on a 9 or 10 inch bamboo (or metal) skewers, using about 5 pieces of meat for each. Grill 4 inches from medium-hot coals until meat is browned, 3 to 5 minutes on each side (or broil in oven 3-4 minutes on each side)

If desired, baste with separate marinade mix (do not use marinade used for raw beef). Garnish with pineapple chunks and black olives.

TIP: Soak the bamboo skewers in water for at least 30 minutes before prepping the meat to prevent them from burning.

NOTE: We used a London Broil, cut it into chunks and broiled the meat 3-4 mins on each side instead of grilling for these pics.


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“Sticky Chicken” Dry Rub and Directions for Baked Chicken
(add flour and egg wash for a Baked “Fried Chicken”):

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Citrus Cuban Garlic Chicken (just like Versailles Restaurant’s)

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Baked Buffalo Wings
Bake at 400 degrees for 45 mins, dip in butter & sauce, bake another 45 mins
(use Frank’s Red Hot Sauce or your preferred brand):

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Orange Fruit Ice (makes about 3 pints before freezing)
or Strawberry, Lemon or any fruit flavor you wish!

Ingredients:
1/2 cup sugar
1/2 cup boiling water (CAUTION!)
3 cups orange juice (fresh squeezed is recommended)
1/4 cup fresh lemon juice
2 tsp grated orange peel
Mint sprigs

Directions:
Dissolve sugar in water; cool. Stir in juices and grated peel. Pour mixture into freezer container or ice cream maker. Freeze until firm, stirring frequently. Serve in hollowed-out orange shell if desired.* Garnish with mint sprigs.
*Tip: The juice from the fresh oranges can be used as the juice in the recipe.
NOTE: For other fruits, use a blender/juicer/food processor and adjust the amount of sugar as necessary (less for berries, more for lemon).

Lemon Fruit Ice (makes about 3 pints before freezing)

Ingredients:
1-1/2 cups sugar
4 cups boiling water (CAUTION)
3/4 cup fresh lemon juice
2 tsp grated lemon peel
Mint sprigs

Directions:
As above, use hollowed-out lemon shells if desired.


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“Fiesta” Ice Pops (makes 4 popsicles)

Ingredients:
1/4 cup fresh squeezed lemon/lime juice
2-inch knob of ginger, peeled and grated
Zest of 1 lime
1/2 cup honey-ginger simple syrup (recipe below)
1/2 cup water

Directions:
Combine all ingredients in a small bowl, stirring to combine.
Pour the mixture into ice pop molds and freeze.

Honey-Ginger Simple Syrup (makes about 2 cups)

Ingredients:
2 cups water
1 cup honey (or agave syrup)
6-inch knob of ginger, chopped

Directions:
In a small saucepan, combine water and honey (or agave syrup) on medium heat until the honey dissolves.  Add chopped ginger and simmer on very low heat for 20 minutes.  Remove and allow to cool slightly.  Strain and let cool completely to room temperature.
There will be usually be some syrup leftover. Cover and refrigerate for up to one week.

Homemade Ginger Ale

Ingredients:
1 cup club soda
3 Tbsp honey-ginger syrup
Ice

Directions:
Combine ingredients. Squeeze a lime over the top and enjoy!


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Marge’s CHOCOLATE CHIP PIE
(my friend Mark Teich’s Mom, pics below by Mark)

1. mix 1 cup sugar and 1/2 cup flour
2. add 1 stick butter (melted and cooled a bit), 2 slightly beaten eggs,
1 cup semi -sweet chocolate chips and 1 tsp vanilla
3. pour into a unbaked pie shell
4. bake 1 hour at 325 (test with toothpick when done)
5. serve with whipped cream or cool whip (my fave)


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FOOD INFOGRAPHICS:

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Margaret’s Green Goddess Dressing:

Use equal parts of mayo and light sour cream, (about 1/3 cup each), add a few tablespoons of buttermilk, a TBLSP of lemon, 2 anchovies, 2 small garlic cloves, salt, pepper, about a TBLSP of parsley, it calls for a tsp of tarragon but Margaret prefers a tsp of dill. Mix it all in a food processor or blender, refrigerate and let chill for a couple of hrs to let flavors marry.


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Disney’s Secret Recipes
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Cooking With Kenny Rogers – DOLE Cookbook Recipes
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FUN COOKING RECIPES
https://joshwilltravel.wordpress.com/fun-cooking-recipes/

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https://joshwilltravel.wordpress.com/cocktails/

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Happy Thanksgiving 2016!

Happy Thanksgiving 2016! “Tradition!”

Home for the Holiday!
Family Feast at Four O’Clock! 20 Guests for Dinner!

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Happy Thanksgiving! Still Crazy After All These Years!

Three days of preparation, many hours of cooking and finally it’s time to eat!

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THE FANTASTIC 2016 THANKSGIVING FEAST!

On The Menu: 2 big turkeys, 3 dressings (1 plain, 1 with fruit, 1 with fruit & nuts), cranberry sauce, gravy, home baked challah bread, asparagus, creamed spinach, creamed vegetables, sweet potato puree, garlic mashed potatoes, corn pudding, and then dessert… apple, pumpkin, pecan, lemon meringue and peanut butter pies, chocolate chip cookies and “blondies”, chocolate fudge and peanut butter rice krispies marshmallow crunch. And just a little liquor: red and white wine, single malt scotch and some Don Julio tequila.

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FABULOUS DESSERTS!

We’ve been trying to lose weight and have been successful in dropping 20 pounds since August (call it the “Puppy Diet”). Our Thanksgiving is one of the best meals of the year, so we allow for a little holiday indulgence. We only had one plate of food, didn’t drink alcohol, and had a coke with dinner and a couple cookies for dessert. And later, just a little leftover pumpkin and lemon meringue late night pie after midnight.

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Pumpkin, Pecan & Lemon Meringue Pies (Apple & Peanut Butter not shown)

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A Little Liquor: Red Wines, Single Malt Scotch & Tequila (Don’t Drink and Drive!)

NOTE: The Thanksgiving Food Party is annual tradition on the JoshWillTravel Blog!
SEARCH “Thanksgiving” in the box at the Top of the Page to find the other Blogs^^^^^

Thanksgiving dinner,
Our annual food orgy,
A friendly feast!

Thanksgiving (All-Day) NFL Football Tradition!

In addition to The Macy’s Thanksgiving Day Parade on NBC (both of which we are boycotting and you should be boycotting Macy’s and NBC too!) and the big National Dog Show, there were THREE NFL FOOTBALL games on television today!

detDetroit Lions 16 – Minnesota Vikings 13min

dalDallas Cowboys 31 – Washington Redskins 26was

pitPittsburgh Steelers 28 – Indianapolis Colts 7ind

denGO BRONCOS! Sunday Night’s NFL Game in Denver vs Kansas City!kan

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Flashback Friday! Last year I made Grandma’s Cherry Cheesecake for Thanksgiving. This year I didn’t. So everyone asked about cheesecake and was disappointed… and I got some good Jewish guilt for the holiday.

Here’s the link to the recipe if you’re interested> http://wp.me/p3dhVM-1SV

All photos copyright 2016 JoshWillTravel

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PEACE! LOVE! HAPPY THANKSGIVING! 

DON’T DRINK AND DRIVE – STAY ALIVE!

The Arlo Guthrie “Alice’s Restaurant” Tradition:

This year is the 51st anniversary of the story of how Arlo Guthrie and his friends “took out the garbage” on Thanksgiving.

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Gia, a Greyhound won “Best in Show” at the National Dog Show, a Thanksgiving Tradition (photo by Bill McCay/NBC)

The 15th annual National Dog Show, presented by the Kennel Club of Philadelphia. was held on November 19 & 20 at the Greater Philadelphia Expo Center and pretaped for NBC.

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The Big Dog Barking at Me (and the two little girls wonder why…)

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Happy Thanksgiving!

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Friday Night Dinner: Leftovers! Open face turkey sandwich, dressing and gravy on challah bread, cranberry sauce, dill pickle and a coke (and then probably another nap)

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Dinner at Lum Ka Naad Thai Restaurant & Dessert at Sweet Lady Jane Bakery

Dinner at Lum Ka Naad Thai Restaurant
and Dessert at Sweet Lady Jane Bakery in Encino

Saturday night! Where should we go to eat at 7pm?

We had tried Take Out from Lum Ka Naad Thai Restaurant not long after they opened and it wasn’t good. Someone told someone that the food was good and that led to someone’s suggesting we try the restaurant again, this time on premises to find out.

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Dinner at Lum Ka Naad Thai Restaurant in Encino

Located at Ventura Blvd and White Oak Ave in Encino, in the San Fernando Valley, they are well reviewed by LA Weekly (because you automatically get a good review if you advertise). There is easy free parking and the restaurant is clean, bright and colorfully decorated.

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Dinner at Lum Ka Naad Thai Restaurant in Encino

There is a waiting area by the entrance, an outdoor patio on the parking lot and a service bar in the back with the mandatory Thai altar. They serve beer, wine & Coca Cola products.

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Service Bar at Lum Ka Naad Thai Restaurant in Encino

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Thai Altar at Lum Ka Naad Thai Restaurant in Encino

The menu is massive! There are well over a hundred different Thai dishes to choose from!

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We decided to try a few different simple entrees that we usually order at other Thai restaurants so we could compare them.

On the Menu: Chicken satay with peanut sauce and cucumber salad, pad Thai noodles with chicken, chicken panang curry, honey BBQ ribs, a larb salad with duck meat, steamed rice and a Thai iced tea (no cream)

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chicken satay with peanut sauce and cucumber salad

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larb salad with duck meat

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chicken panang curry (with bell pepper)

NOTE: I ordered the chicken panang because all the other curries had bell pepper listed in the description of the dishes on the menu and it didn’t. I don’t like bell pepper!

When the dish came it had bell pepper in the curry. VERY DISAPPOINTED!

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pad Thai noodles

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Asian honey BBQ ribs

Well, guess what? The food wasn’t good. 

The pictures came out good, but the food wasn’t. The key to good Thai food is the seasonings, spices and sauces. Nothing  we tried was as good as the food at Thai’N’I, Krua Thai, Chan Dara or Sri Siam Cafe (see previous Blogs). Also, the service wasn’t very good. And it wasn’t cheap!

I really don’t want to go into detail about the food, so I’ll just say there are a lot of other Thai restaurants, or Indian restaurants, or Chinese restaurants that are better than this.

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And then we went for Dessert at Sweet Lady Jane Bakery (there’s a discount after 8pm!) at Ventura Blvd and Hayvenhurst Ave, also in Encino.

The space is clean and bright. Inside, there are tables and chairs, a open baking prep area and the glass dessert cases filled with treats.

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Sweet Lady Jane Bakery in Encino

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Sweet Lady Jane Bakery in Encino

They are open for Breakfast & Lunch, and then open late everyday!
Sun-Thur 6:30am-10pm and Fri-Sat 6:30am-11pm

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Sweet Lady Jane Bakery in Encino

They have wonderful and expensive pastries, cookies, cakes, cheesecakes, tarts, pies, brownies, breads, and even Oreo or English trifle to choose from.

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Sweet Lady Jane Bakery in Encino

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Sweet Lady Jane Bakery in Encino

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Sweet Lady Jane Bakery in Encino

We only got a couple discounted cookies and a double chocolate cupcake “to go” and they were all very good. So good,in fact, that there are no pictures.

Everything I’ve tried from Sweet Lady Jane Bakery is very good (but kind of expensive too).

 

All photos copyright 2016 JoshWillTravel

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Festivus Chocolate Chocolate Chip Cookies Recipe

Festivus Chocolate Chocolate Chip Cookies Recipe

Getting BAKED for Festivus! Happy Festivus! (“the festival for the rest of us”)
We shall begin with the Airing of Grievances…

“I’ve got a lot of problems with you people, and now you’re going to hear about it!”

Festivus Chocolate Chocolate Chip Cookies

Festivus Chocolate Chocolate Chip Cookies

Ingredients:
Cooking Spray
2 1/2 cups all-purpose flour
3 squares unsweetened baker’s chocolate (shaved, not chipped)
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks butter (softened)
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1-1/2 teaspoon vanilla extract
1-1/2 cup (semi-sweet) chocolate chips

Directions:

Preheat oven to 350 degrees. Lightly coat baking sheet with cooking spray.

Mix flour, baker’s chocolate, baking soda and salt in medium bowl and set aside.

Mix (cream) the butter and both sugars until smooth. Add eggs and vanilla, mix well.

Add the dry mixture to the butter mixture and mix well. Add the chocolate chips.
(substitute or add other flavored chips, nuts, M&Ms or other candy pieces if desired)

Roll the dough into 1-1/2 inch balls and place on cookie sheets. Press the dough down to about an inch thick with space between.

Bake 18 minutes or until they are not glossy. Cool and enjoy! Makes about 2 dozen.

 

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Festivus Chocolate Chocolate Chip Cookies

Festivus Chocolate Chocolate Chip Cookies

Festivus Chocolate Chocolate Chip Cookies

Festivus Chocolate Chocolate Chip Cookies

tenor

Cooooooookieeeeeee!

Homemade chocolate chocolate chip cookies with double vanilla ice cream sandwich

Homemade chocolate chocolate chip cookies with double vanilla ice cream sandwich!

 

Happy Thanksgiving, Let’s Feast! What’s on the menu?

Happy Thanksgiving, Let’s Feast! What’s on the menu?

WISHING YOU AND YOURS A VERY HAPPY THANKSGIVING! CELEBRATE GRATITUDE!

It’s that time again. It’s TurkeyTime! This year we’re having 30 people for our traditional Thanksgiving dinner feast and then I’m invited to another smaller dinner party after that. It’s a fine time to be a foodie.

Pictures and the menu from last year’s feast: (see more in the previous Blog, link below)

Thanksgiving dinner menu: Roast turkey with gravy, cranberry sauce, garlic mashed potato, corn pudding, candied yams, carrot & yam puree, 2 kinds of stuffing, asparagus, brussel sprouts, creamed spinach and home baked challah bread. Red wine, white wine, coke, cherry coke and coffee to drink.

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving Dessert menu: Apple-Pecan torte, Lemon cheesecake, Chocolate-mocha Parisian cake from Bea’s, Pumpkin cheesecake, 2 kinds of cookies, 2 kinds of fudge, and my sister’s Chocolate-Cherry bread pudding served with fresh made whipped cream.

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

That’s our traditional menu, give or take a dish or dessert or two. I’ll be making Grandma’s Cherry Cheesecake and (maybe) cornbread muffins this year:

Grandma's Cherry Cheesecake!

Grandma’s Cherry Cheesecake!

Grandma's Cherry Cheesecake ingredients!

Grandma’s Cherry Cheesecake ingredients!

RIGHT CLICK AND “OPEN IN NEW WINDOW” to view previous Blogs:
Grandma’s Cherry Cheesecake Recipe – Read the Blog> http://wp.me/p3dhVM-1SV
Read last year’s Thanksgiving 2014 Blog> http://wp.me/p3dhVM-1mW

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p.s. I’m picking Detroit, Carolina and Green Bay to win. Have a great day!



 

Monty Python’s “Spamalot” and “A Midsummer Night” at the Hollywood Bowl

Monty Python’s “Spamalot” at the Hollywood Bowl

Saturday night performance at the Hollywood Bowl on a beautiful, warm, summer night in August! And what a great show! The celebrity cast was awesome! It was so much fun!

Spamalot at the Hollywood Bowl

“Spamalot” at the Hollywood Bowl – A Beautiful and Warm Summer Night!

Spamalot at the Hollywood Bowl

Spamalot at the Hollywood Bowl

Spamalot at the Hollywood Bowl

“Spamalot” at the Hollywood Bowl

Picnic on the bench:

Picnic at the Hollywood Bowl

“Spamalot” Picnic at the Hollywood Bowl – No ham, jam or spam. (there was bacon)

On the Menu: steak & bacon sandwich, potato chips, celery, carrots, cucumber, dill pickle, pineapple juice, Heineken, and chocolate chip cookies for dessert.

NOTE: Our bench seats were in section K2, which is high up and way off to one side. The wood benches are really uncomfortable, even with seat cushions. I prefer the Box Seats!

FINGER OF SHAME! This couple insisted on using bench space for their bag! And when asked if they would make more room, they refused and copped an attitude! This is a picture of their shame after being TOTAL A**HOLES in a fun place!

Look at their facial expression and body language!

FINGER OF SHAME

FINGER OF SHAME! – They know they’re being Total A**holes!

Well the show must go on! And the a*ssholes were ignored.

"Spamalot" at the Hollywood Bowl - Sunset!

“Spamalot” at the Hollywood Bowl – Sunset!

It was great from the opening national anthem, when the orchestra began with “Hail Brittania” before being interrupted and playing the Star Spangled Banner, to the “England” introduction by Eric Idle as The Historian, and the opening number celebrating Finland with the Fish Slapping Dance!

"Spamalot" at the Hollywood Bowl press photo

“Spamalot” at the Hollywood Bowl press photo

The Historian: “I SAID ENGLAND!”

"Spamalot" at the Hollywood Bowl

“Spamalot” at the Hollywood Bowl – “What happens in Camelot, stays in Camelot!”

Loosely based on Monty Python and the Holy Grail there were great bits from the film: “He must be a king”, debating the airspeed of the European swallow, taunting by the French, “large tracts of land” and storming the castle, the Trojan Rabbit, the Ballad of Sir Robin, the Knights who say Nee, Tim the Enchanter, the Vorpal Bunny and of course Camelot!

Warwick Davis gave a fantastic performance as Patsy, King Arthur’s squire complete with coconut shells and amazing facial expressions! He is such a gifted actor.

"Spamalot" at the Hollywood Bowl press photo

“Spamalot” at the Hollywood Bowl

Tom Deckman was hilarious as Not Dead Fred, Prince Herbert and the French Guard. Merle Dandridge was dazzling as the Lady of the Lake and her musical numbers were mesmerizing!

"Spamalot" at the Hollywood Bowl press photo

“Spamalot” at the Hollywood Bowl

Kevin Chamberlin, Jesse Tyler Ferguson, Rick Holmes and Christian Slater were just terrific as Arthur’s Knights (and the many other minor roles they alternately played). And Craig Robinson was a very entertaining King Arthur, smiling and “tap dancing” his way through the whole thing.

"Spamalot" at the Hollywood Bowl press photo

“Spamalot” at the Hollywood Bowl – King Arthur & his Knights on a Quest for the Holy Grail

There were wonderfully entertaining musical numbers with inspired dance and fun choreography. And a number of jokes were tailored to the Hollywood Bowl audience including a jab at “overpriced dinner in the Pool Circle” and a little “Uptown Funk”.

Spamalot at the Hollywood Bowl

“Spamalot” at the Hollywood Bowl – “The Ballad of Sir Robin” on the big video screen

Wonderful performances by the entire cast! You could tell they were having a great time performing. I was really impressed by how great they all were!

And big kudos to the Hollywood Bowl for their live video on the big screens, as well as the costumes, sets, sound, lighting and projections which really make the musical productions special.

Hollywood Bowl

“Spamalot” at the Hollywood Bowl

The Grand Finale with the entire cast and chorus was an audience sing along to Eric Idle’s

“Always Look On The Bright Side of Life”

Some things in life are bad…They can really make you mad.
Other things just make you swear and curse.
When you’re chewing on life’s gristle, don’t grumble, give a whistle,
And this’ll help things turn out for the best……….
And, always look on the bright side of life…(Whistle)

Always look on the light side of life…(Whistle)

If life seems jolly rotten, there’s something you’ve forgotten!
And that’s to laugh and smile and dance and sing!
When you’re feeling in the dumps don’t be silly chumps,
Just purse your lips and whistle, that’s the thing.
And…always look on the bright side of life! (Whistle)

Come on. Always look on the right side of life! (Whistle)

For life is quite absurd and death’s the final word.
You must always face the curtain with a bow.
Forget about your sin, give the audience a grin!
Enjoy it! It’s your last chance anyhow.

So always look on the bright side of death. (Whistle) 

Just before you draw your terminal breath. (Whistle)

Life’s a piece of shit, when you look at it.
Life’s a laugh and death’s a joke, it’s true.
You’ll see its all a show, keep ’em laughin’ as you go,
Just remember that the last laugh is on you!

And…Always look on the bright side of life…(Whistle) Always look on the right side of life…

I mean – what have you got to lose? You know, you come from nothin’.

You’re going back to nothing. What have you lost? Nothing.

Always look on the right side of life…

Nothing will come from nothing ya know what they say?
Cheer up ya old bugga c’mon give us a grin! There ya go, see!

"Spamalot" at the Hollywood Bowl

“Spamalot” at the Hollywood Bowl – Finale sing along “Always Look On The Bright Side of Life”

Everyone knows the words! Whistle and sing along! A good time was had by all! The full Blue Moon was shining brightly overhead as the large crowd exited the Bowl at 10:30pm. It was packed and we were on the far side, so I sat and waited for the audience to disperse a little and then cut through the seats directly to the exit. I went right when I should have gone left and ended up half-stepping down the hill with the crowd to the escalator and made it back to the car in about 15 minutes.

"Spamalot" at the Hollywood Bowl

“Spamalot” at the Hollywood Bowl – Full Blue Moon over the departing audience

It was warm and humid all night, so by the time we got back to our parking space I was really looking forward to going home and taking a shower. (and yes, my shower was really refreshing later after midnight…)

"Spamalot" at the Hollywood Bowl

“Spamalot” at the Hollywood Bowl

They stacked parked the cars (unnecessarily) for this performance, so it required a little maneuvering to exit the lot. Traffic is always tough after a full house, but we were able to get back to the freeway and headed home in a reasonable amount of time without too much trouble. A wonderful evening, a nice picnic and a great show. Huzzah!


And the week before we went to

“A Midsummer Night” at the Hollywood Bowl

Tuesday night and we had great Box Seats with Gustavo Dudamel and the Los Angeles Philharmonic Orchestra playing Mendelssohn on a warm summer night in July!

Hollywood Bowl

Hollywood Bowl – Midsummer Night’s Dream with Dudamel & the Los Angeles Philharmonic

Terrible traffic on the 101 freeway from the San Fernando Valley to Hollywood. The price of Parking at the Hollywood Bowl has increased $2 this year from $18 to $20 per car.

TIP: GO EARLY! Traffic is always unpredictable, but you can bet it will take at least 20 minutes to get past the light coming off the 101 freeway at Cahuenga and Highland. Provide extra travel time for walking uphill, bag check, ticket turn stalls, refreshments, restrooms and managing your picnic dinner.

NOTE: It is really bad form to arrive 5 minutes AFTER the performance begins and then start your meal! Finish eating before the Star Spangled Banner (snacks and beverages are acceptable during, but avoid any packaging that makes noise. Wait for intermission if you need to have that dessert! And please don’t set up your picnic blanket in front of the restrooms (seriously, they were sitting on the concrete in front of the restroom doors!).

Midsummer Night's Dream at the Hollywood Bowl

Midsummer Night’s Dream at the Hollywood Bowl

Midsummer Night's Dream at the Hollywood Bowl

Midsummer Night’s Dream at the Hollywood Bowl

Dinner in the Box Seats is great because they provide removable folding tables, trash service and if you choose, expensive catered food delivered directly to your Box.

We ordered from Amer’s Mediterranean restaurant in Encino and picked up our “to go” food on the way. They recently changed ownership again, and the menu changed too. We also packed in our own beverages (advisable at events when they’re permitted) and also brought dessert and ice. The only refreshments we bought were a couple bad cups of coffee at intermission.

Picnic at the Hollywood Bowl - Middle Eastern food: the wrong order!

Picnic at the Hollywood Bowl – Middle Eastern: the wrong order!

Picnic at the Hollywood Bowl - Cheesecake for dessert!

Picnic at the Hollywood Bowl – Cheesecake for dessert!

On the Menu: Middle eastern food, it was supposed to be an “Amer’s Special” shwarma meat with hummus, tabouli, rice, falafel and pita bread. They screwed up the order. I hate beets. They gave us a “mixed grill” with chicken and ground beef kebabs. And they forgot the rice and falafel. At least there was good cheesecake for dessert.

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Midsummer Night’s Dream at the Hollywood Bowl

The first act was Mendelssohn’s Violin Concerto in E minor with an exceptional performance by Gil Shaham on violin. The second act was “Midsummer Night’s Dream” accompanied by dramatic Shakespearean readings by Bryce Dallas Howard, and guest vocal performances by Deanna Breiwick and Jennifer Holloway with the Women of Los Angeles Master Chorale. It was beautiful.

Hollywood Bowl

Midsummer Night’s Dream at the Hollywood Bowl

The lighting and inspired projections enhanced the wonderful musical performance. The first act was better than the second, and I thought it was a little weird to hear the wedding march played as a classical piece in concert. There was also a lot of noticeable cricket noise during the quiet parts of the show, which I found distracting during the second act.

I thoroughly enjoyed the show! What’s not to like about Tuesday night at the Bowl with Dudamel and the LA Phil? It was a real good time.

Our box was positioned close to the exit, so we were out of there fast. We quickly traveled the long walk to the car and made a fast getaway from the parking lot and onto the 101 freeway home.

The Hollywood Bowl is a great venue! And once you know the “procedure” and tricks to traffic, parking and picnicking it’s a very pleasant experience. I’m looking forward to seeing more shows at the Bowl this summer.

Hollywood Bowl - Parking Lot after the show

Hollywood Bowl – Parking Lot after the show

All Photos copyright 2015 JoshWillTravel (except the Cast Press Photos)

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Happy Thanksgiving! Pictures From The Feast!

Happy Thanksgiving 2014!

NOTE: I’m posting this Blog on 12-14-14 and will reference it in my next Blog “12-13-14”

All Day Holiday Entertainment! NFL Football on Thanksgiving! 3 Games on Thursday! DETROIT LIONS v. Chicago Bears, Dallas Cowboys v. PHILADELPHIA EAGLES, and SEATTLE SEAHAWKS v. San Francisco 49ers. (Winners are capitalized) There was also a Great Halftime show in Dallas with Pitbull, Neo and the Dallas Cowboy Cheerleaders!

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Pitbull & Neo rock Dallas at Halftime with the Cowboy Cheerleaders!

Pictures from the Thanksgiving Feast! WARNING: The following pics of Good Food may cause you to salivate, drool and/or develop mild to severe hunger pains. You’ve been warned. Enjoy!

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! The Dining Room Table is Set and Ready (copyright 2014 JoshWillTravel)

Thanksgiving dinner menu: Roast turkey with gravy, cranberry sauce, garlic mashed potato, corn pudding, candied yams, carrot & yam puree, 2 kinds of stuffing, asparagus, brussel sprouts, creamed spinach and home baked challah bread. Red wine, white wine, coke, cherry coke and coffee to drink.

Here are some pics of great holiday food:

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! The Feast! Dinner is Served! (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! 25 Pound Turkey “Before” (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! 25 Pound Turkey – “After” (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! White Meat covered with seasoned skin (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Dark Meat (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Stuffing #1 (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Stuffing #2 (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Cranberries and Gravy (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Garlic Mashed Potato (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Candied Yams with pineapple topping (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Sweet Potato and Carrot Puree (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Corn Pudding (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Creamed Spinach (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Asparagus and Brussel Sprouts (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Home Baked Challah Bread (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Soda pop and Wine on both tables (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! The Feast! My Dinner Plate! (copyright 2014 JoshWillTravel)

Thanksgiving Dessert menu: Apple-Pecan torte, Lemon cheesecake, Chocolate-mocha Parisian cake from Bea’s, Pumpkin cheesecake, 2 kinds of cookies, 2 kinds of fudge, and my sister’s Chocolate-Cherry bread pudding served with fresh made whipped cream.

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! The Desserts! (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! The Desserts! (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! 2 kinds of cookies, 2 kinds of fudge (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Pumpkin Cheesecake (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Upside Down Apple-Pecan Torte (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Lemon Cheesecake (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Chocolate Mocha Parisian Cake from Bea’s (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Chocolate-Cherry Bread Pudding (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! My Dessert Plate – Sweet! (copyright 2014 JoshWillTravel)

NOTE: I was going to bake a cherry cheesecake, but because I knew there would be enough dessert and due to a lack of “baking enthusiasm”, it did not happen.

I hope you enjoyed seeing this meal as much as I did eating it! And there were leftovers…

And then the “TURKEY COMA” followed by a nice nap. I was invited to another party, but had to send my regrets. Too full, too tired and too late. It was a wonderful day.

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