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Travel/Food

Reviewing a hot chocolate recipe from Instagram

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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

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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

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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

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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

Fudge recipe review

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By: Norah Hoglund

In my opinion, fudge is one of the best treats to make during the holidays. Almost everyone loves fudge and it’s great to share with friends and family.

I reviewed a fudge recipe from allrecipes.com.

Review

The taste of this fudge is really great. I would compare it to really creamy milk chocolate with a touch of marshmallow flavor. It is perfectly sweet and has a great balance of flavors.

The texture of this fudge is perfect. It’s very smooth and creamy. It melts in your mouth; it’s soft enough that you can either bite it or lick it. It will even start to melt in your hand. It is not grainy, like fudge tends to be a lot of the time if you mess it up.

The process of making the fudge is really not very strenuous. All you really need is one pot to mix it in, and that’s the only thing you have to watch. The process is just melting a bunch of ingredients together in a pot, which makes your kitchen smell amazing, and pouring it into containers.

Overall, I think that this is a great fudge recipe. It will impress everyone that you share it with and everyone will want more (It’s very addicting). I rate this recipe a 10/10!

Ingredients

  • 1 ½ cups white sugar
  • 1 (7 ounce) jar marshmallow creme
  • 2/3 cup evaporated milk
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 2 cups milk chocolate chips
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped nuts
  • 1 teaspoon vanilla extract

Instructions

  1. Gather all ingredients. Line an 8-inch square pan with aluminum foil; set aside.
  1. Combine sugar, marshmallow cream, evaporated milk, butter, and salt together in a large saucepan over medium heat; bring to a full boil and cook for 5 minutes, stirring constantly.
  1. Remove from heat and add milk chocolate chips and semisweet chocolate chips; stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla.
  1. Pour into prepared pan; chill in refrigerator for 2 hours, or until firm.
Travel/Food

Pizza recipe and review

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By: Nils Hilleson

This recipe will make 4 full crusts.

Ingredients:

  • 1 tsp yeast
  • 1 tsp sugar
  • 1/4 cup warm water
  • 2 cups warm water
  • 1 tb sugar
  • 1 tb salt
  • 1/4 cup olive oil
  • 830 grams bread flour

Steps for dough:

Add 1 tsp yeast, 1 tsp sugar and 1/4 cup warm water into a bowl and let sit 5 mins for the yeast to bloom.

Then add 830 grams of bread flour, 1 tb sugar, 1 tb salt, 1/4 cup olive oil and 2 cups of warm water.

Knead in mixer until slightly sticky, add more flour if needed.

Dough is ready if it can be stretched to see light through.

Cut into 4 balls (they last for up to 7 days in the fridge).

When you are ready to use the dough, put them in olive oil coated bowls; let rise for at least an hour.

Steps for making pizza:

Preheat oven (for an hour) to its hottest temperature (550) with a pizza stone inside.

Take a dough and stretch it into a circle.

Put sparse amounts of flour on the surface you’re working on. This way the dough will slide onto the pizza stone.

You can add toppings like: tomato sauce, mozzarella, parmesan, goat cheese, other cheeses, pepperoni, garlic sauce, and really anything that goes on pizza.

Review:

I thought the pizza turned out pretty good. I made a regular pizza with fake pepperoni and goat cheese, and a garlic cheese bread pizza. Both turned out pretty good but I preferred the garlic one since I’m not a big fan of the pepperoni or the goat cheese.

Getting the dough ready was the hardest part for me because I couldn’t really understand how to properly shape it. I think the crust was a little thick on the garlic one so I should’ve stretched the dough more while prepping the pizza.

It doesn’t taste as good as pizza from most actual pizza places but it’s still pretty good. The crust was thicker and the toppings weren’t distributed as well as I would have wanted. If you like Pizza Luce you may want to give this recipe a try. The garlic bread pizza was similar to one I get from there.

Travel/Food

Krumkake recipe and review

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By: Nils Hilleson

Ingredients:

  • 4 eggs
  • 1 c sugar
  • 1 1/2 c flour
  • 2 tbsp cornstarch
  • 1 stick of butter melted
  • 1 tbsp vanilla
  • 1 tbsp cinnamon

Equipment:

  • Krumkake iron
  • Dowel

Steps:

  • Beat 4 eggs in a bowl
  • Add 1 cup sugar, mix
  • Add 1 1/2 c flour & 2 tbsp cornstarch, mix
  • Retrieve melted butter and add vanilla & cinnamon, mix
  • Add butter to bowl and whisk to combine.
  • Scoop out an acceptable amount of batter (about a teaspoon) and place on the iron
  • Wait for the iron light to turn off
  • Quickly retrieve the krumkake from the iron and roll it into a tube with the dowel
  • Let the krumkake cool until completely cool

This recipe makes around 30 krumkake

I really like krumkake, they taste sweet and vaguely cinnamon. My mom makes some every year around winter as a tradition. Krumkake is a Norwegian cookie.

Due to how many are made there plenty to give away to friends or family. They take awhile to make not because they’re hard to but just because of the fact you have to wait for them to cook for awhile, but it’s worth it since they’re so good.

Personally, I don’t normally do this, but since they’re tube shaped you can fill them with stuff like whipped cream. I find they can be a tad bit awkward to eat due to their shape.

Rolling the krumkake can be a little stressful since you have to do it quickly so they don’t harden before you can roll them properly.

This was based on my grandma’s recipe, but it really only had the ingredients, and directions on how to make the batter. I had to write out the rest of the steps.

Travel/Food

Recipe review: Everything cookies (Family recipe)

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By: Austin Bailey-Zimmerman

Ingredients:

  • 2 sticks butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 cups QUICK oats
  • 1 bag chocolate chips
  • 1 bag white chocolate chips
  • 1 cup raisins
  • 1 cup chopped pecans or sunflower seeds

Instructions:

  1. Preheat the oven to 350ºF.
  2. Soften butter and in a medium mixing bowl, mix the butter, sugars, eggs, and vanilla until combined.
  3. In a separate bowl, mix all of the dry ingredients together.
  4. Combine both bowls into one.
  5. Fold in the chocolate chips, raisins, and pecans/sunflower seeds.
  6. Roll batter into golf ball sized balls and set on a baking sheet.
  7. Bake for 8-10 mins or until golden brown.
  8. Take out and let cool.
  9. Enjoy!

Review:

Have you ever tried to find the perfect cookie to bake? For me, this recipe is it. My family and I made this recipe and decided to name these cookies “everything cookies” because they have everything you could think of for a cookie.

I associate these cookies with my mother because I have always made these cookies with my mom and older brother ever since I was a little kid. Whenever we would make everything cookies we would always have extra so we would share them with our neighbors, my grandma, and I would bring a bag to school and share with my friends at lunch. I think these cookies really made me feel connected to the people around me, especially my mom.

I have a lot of great memories making these cookies with my family. When we put them in the oven, the whole house would fill with the sweet warm smell of cookies and it would stay for the rest of the day. When we finally took the cookies out, we would always put on a movie or show and sit down in the living room with a glass of cold milk and the cookies still warm. They were always perfectly gooey on the inside, but golden around the edge.

Sometimes the ingredients change. Sometimes we add new things or take away something, but they always taste nostalgic. These have always been my favorite dessert, and maybe they’ll be yours too! Try these out! Enjoy!

Travel/Food

Review of copycat Crumbl red velvet white chocolate chip cookies

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By: Grace Wright

Recipe-

Ingredients

▢ 1 1/2 cup butter, softened

▢ 1/2 cup granulated sugar

▢ 1 1/2 cup brown sugar

▢ 2 egg

▢ 1 1/2 tbsp vanilla extract

▢ 4 cups all purpose flour

▢ 1/2 cup cocoa powder

▢ 2 tsp baking soda

▢ 1 tsp salt

▢ red food coloring

▢ 2 cup white chocolate chips

Instructions-

Preheat the oven to 350°.

Cream together the butter, granulated sugar and brown sugar.

Add the egg and vanilla. Mix until light in color and creamy.

Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.

Mix in the red food coloring (add until it looks like the desired color), then fold in the white chocolate chips.

Use a 1/2 cup measuring cup to portion out the dough. Roll the dough and flatten them slightly. Arrange 6 cookies per cookie sheet. This will make 12 cookies.

Bake at 350° for 15-17 minutes – the cookies should spread slightly, crackle a little bit and the centers should not look shiny and wet anymore.

Allow the cookies to cool for at least 10 minutes on the pan before serving. Serve warm.

These cookies were pretty easy to make but there would be some modifications I would make. One, I would change when you add the food coloring. The dough is a thicker kind so when it said to add the food coloring last, I struggled. I couldn’t mix the coloring evenly throughout the dough, so it ended up streaky and not really red velvet. I would recommend adding the food coloring when you are mixing all the wet ingredients. This makes sure the food coloring mixes nicely and you can add some more in the middle of mixing the dry ingredients in if you want it more red.

I would also recommend mixing the chocolate chips by hand. Once again, because the dough is thicker my stand mixer struggled getting the mix evenly throughout the dough. This made some of my cookies to have no chocolate chips or some to have a lot.

Finally, I would recommend that if you don’t like huge cookies to make them smaller. I think they are good this big but for my family we just like smaller cookies so then you don’t have to break them apart if you don’t want that big of a cookie. My parents agreed that they would have enjoyed them more if they were smaller.

I would say these are pretty close to the ones from Crumbl, but Crumbl’s have a better texture and are more flavorfull. Overall, I really liked making these cookies and they were tasty. I think most people can bake them with ease with just a few adjustments.

Here is the link to the recipe I used:

Travel/Food

Recipe review: Peanut butter protein balls

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By: Austin Bailey Zimmerman

Ingredients:

  • 2 cups rolled oats
  • 1 cup natural peanut butter or other nut butter
  • ½ cup honey
  • ¼ cup mini chocolate chips
  • ¼ cup unsweetened shredded coconut

Instructions:

  1. Combine oats, peanut butter (or other nut butter), honey, chocolate chips and coconut in a medium bowl.
  2. Using a 1-tablespoon measure, roll the mixture into balls.
  3. Put balls in the fridge (or freezer) to harden.
  4. Enjoy!

Review:

This recipe was great to make. It took me less than 10 minutes to make the balls, and it was so easy. There aren’t many ingredients at all and only 3 steps! The balls themselves tasted amazing, the peanut butter was very savory so the sweet honey really balanced it out. The chocolate chips and oats gave it a bit of a crunch and great texture. Sometimes I like to dip them in melted chocolate and freeze them to make them into more of a dessert.

I absolutely love eating these before going to the gym or going on a run. They give me lots of energy and protein, just without the unnecessary additives like a protein bar has. It has all very natural ingredients and is so healthy. I also eat them just for a snack because they are very satisfying and filling.

I got this recipe from Eating Well (https://www.eatingwell.com/recipe/275207/peanut-butter-energy-balls/) by Lisa Valente. She made this recipe so easy to follow and the website is very easy to navigate. The peanut butter balls were so good and so healthy, and she balanced health and a treat perfectly.

I have made these many times now, and each time they are gone very quickly because my brother likes to eat them before a workout as well. I really enjoy them, and I think you would too! Try this easy recipe out!