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Flourless Chocolate Cake
This is one of our favorite quick and easy desserts! It gets bonus points because it is gluten free! Ingredients Cake: Ganache Instructions Note: This is a very rich cake, so you can serve thin slices. An 8 inch cake could probably serve 12 people modestly. While this cake stands up for itself on its own, I love to serve it with whipped cream and berries, or caramel sauce (which you can find HERE). Enjoy!
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Pulled Pork
Hello CC moms! I just wanted to make sure to get this recipe to you all quickly, so I’m sorry it will look a bit naked without some glamorous food photos. But I figured, since you all have sampled the food I won’t have to convince you with pretty pictures! Ingredients Instructions I love to make a little extra spice rub to sprinkle while we eat. This pulled pork is so versatile! We have used it for sandwiches, tacos, breakfast bowls, on top of Mac and cheese….the possibilities are endless! It also freezes really well, I just recommend pouring in a little of the extra fat before you freeze it.…
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The Bread Trilogy
Most of the time my recipes come from a desire to avoid a store bought food item. Usually it ends up saving money, gives better flavor, and gets rid of all the extra ingredients that companies use for things like texture and freshness. We recently moved to Japan and bread at the American commissary is much more expensive and the quality is lacking. While I do love the bread at the local grocery stores, the situation pushed me to come up with a sandwich bread recipe we enjoy. Now to be honest, if you are looking for a recipe that will perfectly replicate commercial bread, this just won’t happen. Some…
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Classic White Sandwich Bread
This recipe will make two loaves of bread. Ingredients 6 cups of all purpose flour 1 cup of whole milk 1 1/3 cups of warm water 8 tablespoons butter – melted 1/4 cup of sugar 1 1/2 teaspoons salt 4 teaspoons active dry yeast Instructions First pour 6 cups of flour into a large mixing bowl, and remove 6 tablespoons of that flour and put it in a saucepan. Measure your water and take out about 1 cup of the water and pour it in with the 6TBS flour. (this is the start of the Tangzhong method). Cook the flour and water mixture over medium high heat, whisking the whole…
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Cinnamon Raisin Swirl Bread
This recipe will still use the base recipe that I use for the white bread, we are just going to add in the raisins and swirl! This recipe will make two loaves. Ingredients 6 cups of all purpose flour 1 cup of whole milk 1 1/3 cups of warm water 8 tablespoons butter – melted 1/4 cup of sugar 1 1/2 teaspoons salt 4 teaspoons active dry yeast 2/3 cup raisins 2 bowls of cinnamon sugar – 1/4 cup sugar and 1 tablespoon cinnamon per bowl. splash of milk Instructions First put the raisins in a bowl and cover with boiling water and let them soak. Pour 6 cups of…
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The Bread Trilogy
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Wheat Bread
This is not 100% whole wheat, it incorporates whole wheat, but keeps enough all purpose flour to keep the texture soft and fluffy. This recipe will make 2 loaves. Ingredients 4 cups of all purpose flour 2 cups of whole wheat flour 1 cup of whole milk 1 1/3 cups of warm water 8 tablespoons butter – melted 1/4 cup of sugar 1 1/2 teaspoons salt 4 teaspoons active dry yeast Instructions First pour the all purpose and wheat flour into a large mixing bowl, and remove 6 tablespoons of that flour and put it in a saucepan. Measure your water and take out about 1 cup of the water…
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The Bread Trilogy
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Buttermilk Pancake
If you google “pancake recipe” you will end up with endless results. Pages and pages and pages, promising the fluffiest pancakes. It seems like people keep trying to make pancakes bigger and fluffier. Have you seen the giant Japanese pancakes?? The enormity of pancakes is actually why I stopped eating them. Waking up and eating such a heavy breakfast just made it feel like I ate a brick of sugar, not great. I started testing recipes to try and make something that was light and tender. So here it is, just another pancake recipe to post online to add to the millions. Below the recipe I’ll post a few tips…
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Japenese Style Curry with Chicken Katsu
This is probably my husband’s favorite meal that I make, and possibly my kids’ also! My husband was stationed in Okinawa, Japan for a few years and he loved the curry there. When he came back he would go to CoCos Ichibanya for their curry. Eventually we moved away from any CoCos, so I had to figure out how to make it at home! Now, I do use a specific brand of Curry base, you might ask, “well can I use a different brand??” Good question, other brands will taste different, they might need different amounts of ingredients, so it would change the recipe. I would say, once you have…
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Chicken Katsu (fried chicken cutlet)
Okay like I start all of my posts like this, this is NOT an amazing authentic Japanese recipe! I started out following a more traditional recipe and eventually made it my own. This is the recipe I use for when we make Japanese style curry. But these cutlets have so many uses! I share how we use them down below! Also, I wanted to share pictures of my whole process, but I can’t find them to save my life, so I will add them later! For now, a picture of the end result will have to do. READ THIS BEFORE YOU BEGIN!!! There won’t be exact measurements because it all…
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Corned Beef (From Scratch!)
Disclaimer #1: Okay, I know it’s already March 3rd…I’m really pressing you on the timeline, but if you need the ingredients quick, Amazon Prime it. All of these spices and the Pink Curing Salt can be found on Amazon! I know, I know, not great…but blame the military. They called us and said “you are moving in 2 weeks!” so my plan of getting this done in February went out the window. Disclaimer #2: Yes there are spices and ingredients you probably won’t have. But I encourage you to buy them and then look for more ways to use those spices! Also you might not have the 2 gallon ziploc…
