Category Archives: Travel/Food

Travel/Food

Crumpets recipe and review

Leave a comment

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.

Travel/Food

Peanut Butter Blossom recipe review

Leave a comment

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.
Travel/Food

Reviewing a hot chocolate recipe from Instagram

Leave a comment

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.

Travel/Food

Dampfnudel recipe and review

Leave a comment

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.

Travel/Food

Recipe for gingerbread cookies

Leave a comment

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.

Travel/Food

Shortbread cookie recipe and review

Leave a comment

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

Travel/Food

Top five Thanksgiving foods

Leave a comment

By: Alayanna Bouwens

Thanksgiving has some very unique and delicious foods. Let’s rank them all from most well known to least and break down why they may be so popular.

  1. Roast Turkey

What would Thanksgiving be without its classic roast turkey? After all when you think of Thanksgiving you think of turkeys; whether it’s a cartoon turkey, a president pardoning a turkey, or a cooked and sliced turkey. They are an obvious choice as they are big enough to feed large amounts of people, turkeys are relatively common and easy to raise, and turkey also goes with countless other dishes making it a good universal Thanksgiving food.

2. Stuffing

Of course what would the turkey be without its stuffing. What’s in the stuffing varies house to house but it traditionally has breadcrumbs, herbs, and diced vegetables. It offers a variety of flavor and fiber as well as comfort. The stuffing goes great with the turkey making it an obvious choice.

3. Pumpkin pie

When we think fall we think Thanksgiving and when we think Thanksgiving we think pumpkin pie. What would a Thanksgiving dinner be without delicious pumpkin pie for dessert? The pie is usually topped with whipped cream and nuts. Pumpkin pie offers a unique sweet taste as well as texture.

4. Baked macaroni and cheese

What would Thanksgiving be without its comfort food baked mac and cheese? It’s a fan favorite with its bread crumbs and carbs. Thanksgiving mac and cheese is typically baked in an oven till the top layer is a little bit crispy. No matter how you make it, mac and cheese goes with any other food and serves as an excellent side dish.

5. Cranberry sauce

What would all of the other foods be without cranberry sauce, bitter or sweet cranberry sauce goes with any and all Thanksgiving foods, you can dip your turkey in it, side it with any other food, or just eat it plain; anyway you serve the cranberry sauce it remains delicious.

It is important to remember that although all of these foods are delicious the true beauty of Thanksgiving is in taking a moment to be thankful and show gratitude to the small and big things. A great thing to be grateful for is the delicious Thanksgiving food or just food in general. Take some time to reflect on all the beautiful things that you are grateful for and find a way to show your appreciation to those things.

Note: All images created with Adobe AI

Travel/Food

Starbucks holiday drinks review

Leave a comment

By: Norah Hoglund

Starbucks has recently come out with their holiday drink selections for the year! They have quite a few options, so I decided to test them in order to give insight on which ones you should try this year.

The drinks I tried were the Carmel Brûlée latte, the Peppermint Mocha, the iced Sugar Cookie latte, and the iced Gingerbread Chai.

Review

Caramel Brûlée latte:

This drink was, in a word, unremarkable. I liked the drink, but there was nothing that stood out about it. I didn’t really taste a lot of caramel in the drink, though I did like the caramel bits on top of it. It just tastes like a normal latte because the flavor is so mild. I would rate this one a 6.5/10.

Peppermint Mocha latte:

This drink was very flavorful. It tastes exactly like how you would think a Peppermint Mocha should taste. You can distinctly taste the peppermint and the chocolate, which are equally balanced. There is also a good balance of coffee flavor, though if some people like a stronger coffee flavor they might want to get an extra shot of espresso in this. Overall, it’s a great drink, and I rate it 8.5/10.

Iced Sugar Cookie latte:

This drink was not very sweet. The sugar cookie flavor is there, but it’s not a very good flavor. It doesn’t really remind me of a sugar cookie and it kind of just tastes bland. It definitely tastes like coffee, and the syrup isn’t sweet enough to balance out the bitterness of the coffee. I rate it a 4/10.

Iced Gingerbread chai:

This drink was probably my favorite one that I tried. It has a distinct gingerbread flavor, and it is nice and sweet. The gingerbread flavor is very reminiscent of Christmas. It comes with cold foam on top, which always takes the drink up a step. I rate this drink a 9.5/10.