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Travel/Food

Recipe review: Rosa Pasta Sauce

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By: Austin Bailey-Zimmerman

Ingredients:

  • 1 tbls of olive oil
  • 1 onion (diced)
  • 6 cloves of minced garlic
  • 2 tsp of dried oregano
  • 24 oz. of your preferred tomato pasta sauce
  • ¾ cups of heavy cream
  • pepper and salt
  • 16 oz of penne pasta, cooked al dente
  • Optional: garlic bread

Instructions:

  1. Cook your pasta until al dente, drizzle with olive oil and season with a pinch of salt and pepper (or to taste) and set aside.
  2. Heat oil in a large pan over medium heat.
  3. Add diced onion along with a couple pinches of salt and pepper, and cook for 4 minutes (stir frequently).
  4. Add in the garlic and oregano and cook for 1 minute (stir frequently).
  5. Add preferred pasta sauce and stir till combined.
  6. Cook for 3-4 minutes (stirring frequently) until pasta sauce is heated all the way through.
  7. Remove the pan from heat and stir in heavy cream.
  8. Season to taste with salt and pepper.
  9. Add pasta and toss to coat evenly.
  10. Optional: add garlic bread.
  11. Enjoy!

Review:

This recipe was absolutely delicious. I made it for my family for dinner, and they all loved it! We all went back for seconds because we enjoyed it so much.

The sauce is altogether so creamy and enjoyable to eat. The sauce also has a lot of flavor to it from the warm tomato flavor to the savory onion and sweet cream. I like how you can also make this recipe your own by using whatever base sauce you want and adding things to your specific taste.

I got this recipe from https://midwestfoodieblog.com/penne-rosa by Kylie. She has created this recipe to be so easy and affordable, and it doesn’t take a lot of time to have a full dinner for your family!

The sauce has the perfect ratio of flavor and paired with the noodles, it is an amazing, filling and healthy dinner!

Try this recipe out for a great dinner! I know I will for sure be making this again! Enjoy!

Travel/Food

Recipe baking review: Crumble Chocolate Chip Cookies

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By: Austin Bailey-Zimmerman

Ingredients:

  • 1 ½ cups of butter (3 sticks)
  • ¾ cup of granulated sugar
  • 1 ½ cups of packed brown sugar
  • 2 eggs
  •  1 ½ tablespoons of vanilla extract
  • 4 ¼ cups of all purpose flour
  • 2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 cups of milk chocolate chunks (or 1 cup of milk and 1 cup of dark chocolate chunks)

Instructions:

  1. Gather together all of your ingredients.
  2. Preheat the oven to 375ºF.
  3. Get a large bowl and cream together the butter, sugar, and brown sugar.
  4. Then you can add in the eggs and vanilla.
  5. In a separate bowl, mix together the flour, baking powder, and soda, and salt until fully combined.
  6. Add the dry ingredients into the wet and stir until combined.
  7. Stir the chocolate chunks into the dough.
  8. Take a ¼ cup and scoop out the balls of dough (or if you want them to be the regular crumble size, use a ⅓ cup) and lay them out on a parchment paper lined baking sheet.
  9. Bake for 12-15 minutes, or until they are golden brown.
  10. Take them out and let them cool.
  11. Enjoy!

Review:

If you have never tried Crumble before, it is a very high quality bakery with new flavors of cookies every week, but one thing stays the same, the original Chocolate Chunk Cookie. It is my personal favorite, and that is why I decided to find the perfect recipe to make because this recipe tastes exactly like a Crumble cookie.

I absolutely love the Crumble cookie flavors and types, but they are all so big and each cookie is 5 dollars, but with this recipe, you can make two dozen cookies at a much more reasonable size.

The cookie itself is the perfect balance of a crunchy browned outside, and the most delicious soft, gooey inside with chocolate chunks that melt in your mouth. Believe it or not the cookie isn’t too sweet, the salt balances out the flavor so as to not feel sick after. The cookies pair perfectly with a glass of cold milk before bed.

I got this recipe off of TikTok, but it is from the Crumble franchise. I had my friends and brother try the cookies, and they said they couldn’t tell the difference between the Crumble cookies or the homemade! They even went back for seconds as they were so good.

Try this recipe and see for yourself! I know I will be making this again!

Travel/Food

Red Velvet Chocolate Chip Cookie review by: Sallys Baking Addiction

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By: Alice Rapacz

Ingredients:

  • 1 and ⅔ cups all purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • ¾ teaspoons red food coloring (more if you want them brighter)
  • 1 cup white or semi-sweet chocolate chips

Instructions:

  1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  2. Using a hand held mixer or stand mixer, on medium speed cream together your butter, brown sugar, and granulated sugar until creamy. Scrape down the sides of the bowl. Add the egg and vanilla extract and combine on high speed.
  3. Add the dry ingredients into the wet and add in the milk and food coloring. Mix on low speed until combined. Add the chocolate chips and mix on low speed.
  4. Cover the dough and chill for at least 1 hour or up to 3 days. If you chill the dough for longer than 2 hours allow the dough to sit out at room temperature for at least 15 min before rolling out the dough.
  5. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper or a silicone baking mat.
  6. Scoop and roll each cookie to about 1 ½ tablespoons. Arrange on the baking sheet 3 inches apart from each other and bake for 11-13 minutes.
  7. Cool for 5 minutes on the baking sheet before transferring to a wire rack to let them cool completely.
  8. Enjoy the cookies now and with any extra cover and store at room temperature for up to 1 week.

Review:

I thought this recipe from Sallys Baking Addiction was great and easy to follow. I started by getting all my ingredients measured out and ready to use, which made the process very smooth.

The dough came together really well. I was able to follow the instructions with ease and just combined all the ingredients together. One extra thing I did was when adding the dry ingredients to the wet, I did them in batches. This made it easy not to have the bowl overflow with all the ingredients when I turned on the mixer.

I let the dough chill for around 4 hours so when I went to roll it out, even after 15 minutes it was still very hard. I had to let it sit out for an additional 15 minutes before it became soft enough to roll into balls.

I baked my batches for 11 minutes because I like my cookies soft, that time seemed perfect. They came out of the oven with a soft interior and they had a slight crunch to the exterior.

Flavor wise I thought they tasted pretty good. The chocolate chips added a needed bit of chocolate flavor, because although there was cocoa powder in the cookie, I felt it wasn’t chocolatey enough on its own. Besides that, they were the perfect sweet treat for the night. I added white chocolate chips and semi-sweet chocolate chips, the two paired well with the cookie, and while warm and gooey they coated your tongue and they were very delicious.

This recipe, I have made before for my neighbors and let’s just say, I didn’t even get to eat one because they were gone that fast. Nonetheless, this is a great and easy recipe that is a crowd favorite and I think you should give it a try the next time you are craving something sweet.

Travel/Food

Pumpkin bread recipe review

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By: Norah Hoglund and Max Cahoon

Pumpkin bread is a great option for breakfast; it isn’t too hard to make and lasts throughout the week. This recipe is healthy and delicious. We tried out this recipe because we both love to bake things, we both love bread, and to see if it’s good enough to recommend to anyone. This recipe is from my mom, and we already know it tastes good because she makes it a lot.

Review

Taste

This bread has really good and savory flavors; you can taste the fresh pumpkin flavor and the hint of cinnamon in it from the first bite. The chocolate chips add a great texture, color, and taste to the bread allowing people who want it as a treat to enjoy it too.

The texture of the bread itself is crispy and flakey on the top but once you bite inside you feel the softness of the bread and the melted chocolate chips slice through your teeth like butter.

We know a lot of people that don’t enjoy the flavor of pumpkin but this recipe has a great pumpkin flavor mixed with all of its other ingredients which makes it even more delicious.

Also, for anyone worried about how unhealthy it may be and the calories, this recipe has 1 scoop of protein powder making it gym rat friendly and can help maximize your gains in the gym.

From the sweet but salty flavor and the crispy but soft texture, we rate this recipe a 9/10. Easily one of the best loafs of bread we have ever tried and highly recommend it to anyone that loves a sweet and salty treat or breakfast item.

Baking

This recipe is very forgiving and easy to make. It doesn’t matter what order you put the ingredients in, so you don’t have to worry about it. It takes less than 10 minutes to mix up, and you just have to let it bake for an hour. It is a very quick and easy recipe for the wintertime to have as a snack or breakfast or to have it anytime you want.

Some tips for this recipe would be if you like your bread soft all around we would recommend 55 minutes inside the oven, if you like a perfect in between we’d recommend 1 hour and 5 minutes, and if you like it very crispy we’d recommend 1 hour and 10 minutes.

Overall

This recipe is overall very very tasty and a really good recipe for pumpkin bread. It is easy to make and has healthy ingredients, especially as compared to some other recipes with a lot of sugar. We rate this recipe a 10/10.

Recipe

Ingredients

  • 1 stick butter, soft
  • 3 eggs
  • 1 cup pumpkin puree
  • 1 C coconut sugar
  • 1/2 C almond flour
  • 1 + 3/4 C flour
  • 1 t baking soda
  • 1/2 t salt
  • 1 scoop protein powder (we use Equip, unflavored)
  • 1-2 t pumpkin pie spice or cinnamon
  • 1/2 C chocolate chips, nuts, or raisins

Instructions

Blend all ingredients together, in any order. Stir in chocolate chips, nuts, and/or raisins. (We decided to use just chocolate chips; it’s completely up to you!)

Pour into a parchment-lined large loaf pan. Bake at 350 for 1 hour (see notes above about other baking times).

Test with a toothpick – may need 5 more minutes. Let cool and enjoy!

Notes

This recipe also makes an EXCELLENT banana bread – just omit the pumpkin and add 3 soft, overripe bananas. We use 1 tsp vanilla instead of the pie spice, but many people like to keep the spice in – totally up to you!