Creamy Chicken and Rice Soup

Image

Source: Recipe Girl (who takes much better pictures of soup than I do…)
Changes:  I used frozen green beans instead of fresh, still chopping though.
Thoughts:  Awesome warm, hearty soup. Very flavorful.  I would make again, and I would consider putting in peas instead of chopped green beans, just for ease.

Advertisements

Homemade Everything Bagels

Image

Source:  Chow.com
Changes:  As mentioned in the comments, I used 2 tsp of salt rather than 2 tbsp of salt.  For the topping I used a mix of sesame seeds, poppy seeds, dried minced onion and kosher salt.
Thoughts:  These came out well for a first attempt at bagels.  I cooked them for the suggested cook time and they were a bit over done. Next time, I will make the dough into 8, rather than 12, bagels since they were smaller than I’d like and cooked too quick. Other than being a bit too crusty, they had a good flavor and weren’t too difficult.

Update (3/3/2013):  Made again, measuring the flour in cups rather then weighing it, as I suspected my dough was a bit too sticky with the first batch and that make have been the reason why.  I made the dough into 8 bagels and cooked for 2 minutes less after turning the pan. Perfect!

IMG_2231

Crusty Pizza Dough

ImageSource:  Food.com
Changes:  I just used this for the dough recipe.  I started with 2.5 cups of flour and then added more, as suggested.  Total was probably around 3 cups.  For me the recipe made one large pizza and a few breadsticks.  Both were cooked on pizza stones.  The pizza is tomato sauce sprinkles with basil, oregano and garlic powder, topped with mozzarella cheese, sweet peppers, mushrooms and pepperoni.  The breadsticks were sprinkled with the same spices and a little parmesan.  The cooking time was longer then expected, closer to 20 minutes than 12.
Thoughts:  Would make again.  Quick, easy and tasty using the dough hook.

Vanilla Bean Bundt Cake

ImageSource:  Sweetapolita
Changes:  2 tbsp ground vanilla in place of the beans. Skipped the glaze and dusted with powdered sugar (out of laziness). Attempted to make it funfetti with 1/3 cup of sprinkles (see thoughts). Cooked for 50 minutes rather than an hour.
Thoughts:  First, the funfetti. After having previously failed at funfetti in the past (the sprinkles sunk), I tossed them with the flour before adding the flour to the mixer.  When they hit the wet ingredients, the colors ran. Thankfully, I was using a Valentine’s Day mix, so it just became a pink cake.  This batter was thick, so I believe that if I added the sprinkles at the very end and just barely incorporated them, I would have been fine.  Secondly, the cake came out dry and I think it was over cooked. The recipe calls for an hour. At 50 minutes I tested it and it was done and my thinking is that it was overdone.  The flavor was still good and the dryness was fixed by ice cream, but if (when) I make it again I will start my cook time at 40 minutes (or less) and see how it goes.

White Chocolate Covered Oreos

ImageSource:  Looking at Nabisco’s version.
Changes:  What I did was melt 2 – 12 oz bags of white chocolate chips with 2 tsp of shortening, then dipped double stuffed Oreos, and sprinkled them with Valentine’s Day sprinkles. Cooled in the fridge until set.
Thoughts:  Awesome. Must make with different sprinkles for every change I get…