Category Archives: Travel/Food

Ranking niche fast food restaurants

By: Brayden Marsh and Dahlia Man

Nashville Coop – 5.5/10

Ever wondered what the origins of the Nashville Coop seasoning was? It’s a blend of Southern, Jamaican, and Ethiopian flavors- how unique! Nashville Coop specializes in their chicken which is fresh, tender, and juicy. Aside from the chicken, the fries are always crisp and warm. As every other restaurant that is strongly rooted in chicken, the prices are similar ranging from $10-$16 for a single meal.

We personally found their meals to be appetizing, but nothing typically special. As you go higher on the spice scale, the chicken begins to lose flavor and commences a taste of a powder seasoning that doesn’t blend well with each other. The spice is present, but the flavor doesn’t hit the satisfaction. This is why we rated this restaurant a 5.5/10.

My Burger – 6/10

My Burger is a great local alternative to regular fast food burgers. They are less processed and we personally would rather go here than a McDonald’s or Wendy’s. Their prices aren’t anything special that sets them apart from a regular fast food restaurant, but we’ve also never been disappointed by a meal here, which can’t be said about most fast food chains. They also serve their fries and burger with their garlic or spicy mayo, which is a great addition to the food.

We give My Burger a 6/10 because it’s better than most fast food chains, but it isn’t anything super special that sets it apart from a regular burger.

Hook Fish & Chicken – 7/10

If you love lemon pepper seasoning, Hook Fish & Chicken is the place to go. Hook Fish & Chicken specializes in their signature seasoning coated in their freshly cooked meals. They have a wide variety of seafoods starting from cod dinners to oysters. As for their chicken, they have the classics of tenders, wings, and nuggets.

Although their prices may seem unreasonable, each meal comes in a large portion that could even be split for two. We rate this a 7/10 because they serve fresh foods with flavors that exceed our own tastebuds, but it is easy to become accustomed to. There are great options to get seafood and chicken, and Hook is a great place to start.

Dino’s Gyros – 7/10

Dino’s Gyros is a distinct fast food restaurant in comparison to our well known restaurants- they serve  unique ethnic foods originating from Greece; specializing in gyros. At Dino’s, you build your own gyro; a choice of protein, sauce, and toppings. On their menu, there is a wide selection of different meals you can choose from, such as soups, salads, sandwiches, burgers, plates, bowls, and desserts. They serve fresh, high-quality, and flavorful Greek foods that peaks the interests of people who explore different ethnic foods.

We rate this restaurant a 7/10 because the food itself is very delicious and a step away from the usual fast food stereotype, however the portions could be improved for the price you pay, which is why we give it a 7/10.

Davanni’s Pizza and Hot Hoagies – 8/10

Davanni’s is a very versatile restaurant because they have so many different foods. They may be a little more expensive than most fast food, however the food makes up for it. They serve an assortment of delicious foods that most fast food chains wouldn’t be able to pull off.

We think Davanni’s is a great option because it’s almost like a dine-in, formal restaurant with the quality of the food they present. They also have very large portions just for a couple more dollars than other fast food, so you’re still getting your money’s worth. Davanni’s food is great, but it’s just slightly pricey which is why we think they deserve an 8/10.

Naf Naf Grill – 8/10 

We think the reason Naf Naf Grill isn’t more popular is likely because most of the time it’s overshadowed by the other fast food restaurants nearby since most of their locations are in malls or shopping centers. However, for the same price as all of these other restaurants, you can get a delicious chicken shawarma wrap that’s put together to your liking. They have an assembly line style menu, so you get to choose exactly what you get and try a variety of options.

This restaurant is great if you want to try something new, however there isn’t anything particularly special about them that would put them above other chicken shawarma restaurants, which is why we give it an 8/10.

Punch Pizza – 10/10

Punch Pizza could be argued as one of the best fast food restaurants in the Twin Cities. Their menu ranges from a price of $10-$16, and for that price you get a freshly oven baked pizza made out of high quality ingredients. We’ve also never had a bad experience at Punch Pizza, and the pizzas always taste better than what you paid for them.

For the price they offer, you could go to any big fast food restaurant and only get a mystery meat burger that sat out for a week prior and fries drenched in oil that’s been sitting in the deep fryer for a month. The food quality and taste for the price at Punch Pizza is ridiculous, which is overall why we gave it a 10/10.

Protein coffee review

By: Norah Hoglund

I am definitely the type of person who wakes up in the morning and isn’t hungry. I rarely eat food in the morning because right when I wake up it always sounds so unappetizing. Even so, it’s important that I consume protein in the morning to give me energy for the day. That’s why I tried this protein coffee.

The brand I tried is called Javvy. I got it at Target and they have a ton of different flavors to choose from. I tried the French vanilla and the mocha.

The brand stuck out to me because it has natural ingredients and uses stevia as a sweetener, which is a really good and healthy alternative to sugar. The coffee has no added sugar and it has 10g of protein per scoop.

Review

This coffee is super easy to make. I filled up a cup with half water and half whole milk, added a scoop of the coffee, and used a frother to mix it. If you don’t have a frother you can put it in a bottle and shake it up, it works just as well.

When I tried this coffee, I was actually very surprised at how good it tasted. It tasted pretty much like how you would expect a normal latte to taste. It is the perfect amount of sweetness, in my opinion, without having the weird flavor that sometimes accompanies an alternative sweetener to sugar. The coffee flavor is not particularly prominent, but I like that because I don’t like strong coffee flavors.

Overall, I think that this is a great product and I would definitely recommend it to anybody. I love lattes and this gives me that without the unnecessary sugar and with extra protein added. I now drink it every morning! I rate this product a 10/10.

Crumpets recipe and review

By: Nils Hilleson

Ingredients:

  • 1/2 cup whole milk
  • 2 1/2 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 2 1/2 cups all purpose flour
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons baking powder
  • Unsalted butter for greasing the pans and rings

Equipment:

  • 4 (3 1/2 inch) crumpet rings
  • Pans/skillet/griddle

Steps:
Microwave milk in a bowl until warm to the touch (around 30 seconds).

Gently whisk yeast, flour and sugar into the milk.

Set aside until slightly bubbling with a layer of foam (5-10 minutes).

Combine flour, salt and baking powder in a large bowl, or the bowl of a stand mixer with the paddle attachment.

With a whisk, or mixer at medium-low speed, gradually add 1 1/2 cups warm water and the milk mixture.

Occasionally scrape the sides to remove stuck ingredients.

Mix until a runny, sticky batter has formed with small lumps (around 1 minute).

Cover bowl with clean dish towel and let the dough rest in a warm place until dough is filled with bubbles and doubled in size (1 to 1 1/2 hours).

Brush the pan with butter and grease the insides of the crumpet rings with butter.

Place the rings in the pan and place the pan over medium-high heat until hot (around 1 minute).

In batches, scoop batter into the rings (the batter should go to about half of the ring) cook for around 2 minutes (unless the pan begins to smoke) then lower the heat to medium.

Cook until the top of the crumpet is covered in bubbles (4-6 minutes).

Carefully remove crumpet rings with tongs then flip the crumpets and cook for 30 seconds to 1 minute or until tops are lightly browned.

Transfer cooked crumpets to wire rack to cool.

Repeat the above steps to use the rest of the batter.

This recipe makes 10-12 crumpets and they can be refrigerated for up to 3 days.

Review:
Crumpets honestly weren’t what I was expecting because I had no idea what they were. I thought crumpets were thin and crunchy but they’re pretty thick and certainly aren’t crunchy. Crumpets ended up being basically smaller, taller pancakes. Even though I didn’t have any with maple syrup I’m sure it’d taste just like a pancake if I did.

My dad has made crumpets before but this was my first time making them and I thought it was alright. Making them involved a lot less waiting than other recipients I’ve made this year and I personally liked that.

Since I had made these before Christmas I had an advent calendar and the advent calendar I had was full of tiny bottles of jelly so I was able to
use about one bottle for one crumpet which was nice.

Crumpets ended up being pretty good though I don’t like having to many in a row; I eat two maximum personally.

Overall, I like crumpets; they taste good and they’re easy enough to make even if I made a few mistakes cooking them.

This recipe is a modified version of a ‘New York Times’ recipe.

Peanut Butter Blossom recipe review

By: Norah Hoglund

Peanut butter blossom cookies are one of my favorite types of cookies. I really like the taste and I also think they are super cute! I am going to be reviewing a recipe from preppy kitchen.com

Here is the link to the recipe: link

Review

Taste

The combination of peanut butter and chocolate is perfect in these cookies. Peanut butter adds saltiness and the chocolate adds the perfect flavor to complement it. It is one of my favorite flavor combinations. I find it best to eat these cookies fresh out of the oven so that the chocolate is still melted. I also like how these cookies are rolled in sugar because it adds a nice texture on the outside. I would rate the taste a 10/10.

Baking Process

These cookies were quick to make and they didn’t have to bake for very long. You can also fit quite a few of them on a pan since they are small and they don’t expand too much. The only tricky part is that you have to have all the Hershey Kisses you need unwrapped so that you can put them on the cookies right after they come out of the oven. I would rate the process an 8/10

Overall, I would rate this recipe a 9/10 and would definitely make these cookies again.

Recipe

Ingredients

  • ¾ cup creamy peanut butter (188g)
  • ½ cup unsalted butter softened (113g)
  • ½ cup granulated sugar plus more for rolling (100g)
  • ½ cup packed light brown sugar (110g)
  • ¼ teaspoon salt
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour (180g)
  • ½ teaspoon baking soda
  • 36 Hersey’s Chocolate Kisses unwrapped

Instructions

  1. Preheat the oven to 375°F. Line cookie sheets with parchment paper.
  2. In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, unsalted butter, sugars and salt. Cream together by beating on medium speed until well combined. Add the egg and vanilla. Beat until well combined. Scrape down the bowl. Add the flour and baking soda and beat on low speed just until combined.
  3. Scoop the dough and roll into 1-inch balls. Coat in additional granulated sugar if desired. Place on the prepared baking sheet 2 inches apart.
  4. Bake for 8 to 10 minutes or until the cookies look puffy and cracked and the bottom just start to turn brown. Immediately press a chocolate kiss into the center of each cookie. (The cookies will crack and that’s okay!) Allow the cookies to cool completely on the pan, until the chocolate is set. Serve or store in an airtight container for up to 1 week.

Reviewing a hot chocolate recipe from Instagram

By: Norah Hoglund

One of the best parts of wintertime is drinking hot chocolate. I decided to review a recipe for French hot chocolate that I saw on Instagram. I got the recipe from cookingwithkian.

Here is the link to the video: https://www.instagram.com/reel/DGofH9MyoFp/?igsh=MWltaXhia3dzZXdwbQ==

Review

Process:

This recipe makes a more gourmet and rich hot chocolate, so it takes a little bit of extra effort to make. The 2 elements are the whipped cream and the hot chocolate, which are both pretty easy to make within themselves. Heating and mixing the milk and cream and sugar is quite easy, as long as you mix it. Making the whipped cream took a few minutes, because you have to use a hand mixer to make the heavy cream into whipped cream. The recipe makes enough to store in the fridge, which is good because it lasts a few days.

Taste:

This hot chocolate was so chocolatey and rich. It was a lot thicker than most hot chocolate because of the heavy cream. A few changes that I made to the recipe were adding a little bit of cocoa powder, because I didn’t have dark chocolate, and adding vanilla extract to the hot chocolate. Adding the vanilla adds extra flavor and adding the chocolate adds extra depth to the flavor. I also really enjoyed the whipped cream on top.

Overall:

Overall, I think this recipe is really fancy and tasty and a good treat to make in the winter. It is so rich that you can dilute it with milk and it still tastes very good. I rate the recipe a 9/10.

Recipe

Ingredients

Hot chocolate

  • 9oz 70% dark chocolate, chopped
  • 1½ cup whole milk
  • ½ cup heavy cream
  • 1½ Tbsp granulated sugar
  • Very small pinch of salt

Vanilla Cream

  • 2 cups cream
  • 1-2 vanilla beans or 1 tsp vanilla extract
  • 2 Tbsp granulated sugar

Serve with croissants (optional)

For the Vanilla cream, in a Large bowl add, heavy cream, granulated sugar and vanilla. Mix with a hand mixer or whisk until stiff peaks form. Add to a piping bag fitted with a star tip and set aside.

For the hot chocolate, heat a medium pot over medium low heat, add whole milk, heavy cream and sugar. Whisk well, heat until steamy hot, turn off the heat, then add the chopped chocolate and salt. Whisk until the chocolate melts. Keep warm. In a small bowl pipe the whipped cream into a large mound.

Serve with the hot chocolate and croissants.

Dampfnudel recipe and review

By: Nils Hilleson

Ingredients:

Dough:

  • 3 C flour
  • 1/4 C sugar
  • 3 tsp dry yeast
  • 1 tsp salt
  • 1 C warm milk
  • 2 eggs
  • 1/4 C butter, softened

Poaching liquid:

  • 3 tbs butter
  • 1/4 C sugar
  • 1 C milk

Steps:

  • Blend 3 C flour, 1/4 C sugar, yeast and salt in a stand mixer
  • Add warm milk, 2 eggs and 1/4 C softened butter into stand mixer and mix until dough forms a ball
  • Transfer to a bowl and let rise for 1 hour
  • Knead dough, cut into 8 pieces and allow 30 minutes to rise
  • Melt 3 tbs butter in a heavy pot over medium heat
  • Add 1/4 C of sugar until browned (about 5 minutes)
  • Add 1 C milk
  • Arrange dough into the pot
  • Cover and cook at low heat for 10-15 minutes
  • Add sauces of your choice

My dad makes Dampfnudel around December most years so I thought it’d be good to learn how to make it. I also made a vanilla and caramel sauce to add to the Dampfnudel but people add different things to it; I did see multiple other Dampfnudel recipes that use vanilla sauce though.

Dampfnudel isn’t always sweet and can be made savory but I’ve never had a savory Dampfnudel. I didn’t realize how much waiting is involved in making Dampfnudel. I really like Dampfnudel because of how sweet I make it and how soft it is.

I decided to do this since, to my knowledge, Dampfnudel seems relatively unknown and I really like it so I think more people should know about it.

This is a modified recipe from my parents recipe.

Recipe for gingerbread cookies

By: Karl Salkowski

Image created with Copilot

Gingerbread cookies have been synonymous with the holiday season for centuries, but somehow, they have always left something to be desired. Often too dry, hard, or flavorless, gingerbread has never been my favorite, until I found this recipe. These cookies are soft, addicting, and they melt in your mouth. This recipe from “Sally’s Baking Addiction” completely changed my perspective on this staple holiday treat.

Ingredient List:

  • 10 Tbsp butter, room temperature
  • ¾ cup brown sugar
  • ⅔ cup unsulphured molasses
  • 1 egg
  • 1 Tsp vanilla
  • 3½ cups flour
  • 1 Tsp baking soda
  • ½ Tsp salt
  • 1 Tbsp ground ginger
  • 1 Tbsp cinnamon
  • ½ Tsp ground allspice
  • ½ Tsp ground cloves

Instructions:

  1. Beat butter until creamy, then add brown sugar and molasses.
  2. Once thoroughly mixed add egg and vanilla, beat on high for 2 minutes.
  3. Mix dry ingredients in a separate bowl.
  4. Slowly add dry ingredients to wet ingredients.
  5. Chill for at least 3 hours.
  6. Roll out with flour, ¼ Inches thick onto a baking sheet.
  7. Bake for 9-10 minutes at 350º Fahrenheit.

Make sure to bake until the edges are crispy but the cookie is still uniform in color. This prevents the cookies from hardening up, giving them their soft texture instead. The spice profile of these cookies is very specific as well, using a whole tablespoon of ground ginger elevates them to another level. All of these factors combined make these cookies my go to holiday treat.

This recipe is a family favorite, having become a tradition each holiday season. I very much recommend this recipe, as it is a different take on this winter staple. I definitely prefer the texture and relaxed flavor to other recipes, making this my personal favorite. If I were to give this recipe a rating out of ten, I would give it a 10. It is one of my favorite recipes of all time and a must-try for any cookie enthusiast.

Shortbread cookie recipe and review

By: Nils Hilleson

Ingredients:

  • Two sticks of butter
  • 207 grams sugar
  • 1 teaspoon salt
  • 2 egg yolks
  • 320 grams flour
  • 1 egg white
  • Decorative sugar

Steps:

– Add butter, sugar and salt Into a stand mixer

– Beat at low speed until the ingredients are incorporated and smooth, around 3 minutes

– Add egg yolk and mix until combined

– Add all the flour into the bowl and mix at low speed, after roughly 30 seconds the dough will be in large clumps

– Remove dough from bowl and form into two 9 inch logs (doesn’t need to be exact)

– Wrap the logs separately in parchment paper and twist the ends closed

– Refrigerate for at least 30 minutes

– Heat oven to 350, line baking sheet with parchment paper

– Brush the surface of the logs with egg white and apply a lot of decorative sugar

– Slice the logs into 1/2 inch cookies

– Lay the cookies on the baking sheet and space them 1/2 inch apart

– Bake until the cookies are golden at the bottom edges, or 18 to 22 minutes, rotate the baking sheet halfway though baking

– Move cookies to a wire rack to cool completely

Cookies last for up to 3 days

Making these cookies was pretty simple since it’s mostly butter and flour but they taste really good, they’re very buttery and sweet just over all delicious.

I made one set with red decorative sugar and one with green decorative sugar. Getting the decorative sprinkles on the dough was a little tedious. Cutting the dough into cookies was also a little tedious but also didn’t take the longest. I think the red ones may have come out a little undercooked since they were a little chewy but still delicious.

I was able to make a lot of cookies with this recipe. Making these cookies was pretty simple so I’d be interested in making more cookie some time. Once the cookies cooled down they were pretty crunchy and had a good texture for a cookie.

Me and my family all really like the cookies. I took these cookies to Thanksgiving and the rest of my family liked them quite a bit.

I might have to make these again sometime.

This is a rewritten New York Times recipe