Divinity

With the pandemic dashing all hopes of having a Bakeathon at my house with Caroline and Sarah this year, I decided to use the opportunity to try some treats I had been curious about for a long time but were too complicated to work into a day when we were making 7-10 different things, or that the others were not interested in. Divinity is a popular treat in the southern US for Christmas. Being from the upper Midwest I had not ever had any but knew about it, and plenty of stories about attempts that didn't go quite right, because apparently candy is hard to make or something. My very good friend recently mentioned that an acquaintance shared some divinity with her once and she loved it. I figured I'd been mostly successful with attempts at candies, and I only had myself to please (but also wanted to surprise my friend with some), so this was finally the time to try!

I shared my divinity with another friend who grew up in the South (he is from Tennessee) and he said it was even better than his grandma's. And here I was worried about whether it would taste like it was supposed to. I don't think I could get a better endorsement than that!

cooking the sugar syrup

whipped egg whites

three different kinds

Notes:

• The recipe says it makes 20 pieces. It is a dirty liar, unless you make your pieces of divinity HUGE. I used a ~3 tbsp volume cookie dough scoop (which I felt were kind of big given how rich and sugary this candy is) and got approximately 60 pieces.
  
• The recipe says you can leave it plain, press whole pecans on top, or mixed crushed pecans in. I tried all three, and I vastly preferred it with nuts for some fat and salt to cut the super sugary sweetness. I slightly prefer the version with crushed nuts because it was more evenly distributed. The ones with the whole nut on top are the prettiest, but after the candy mixture cools too much it won't be smooth and the pecans won't stick to the top, so you have to work fast or have someone else help you if you want them all to look smooth. The cloudy look is kind of cute too, though.

Verdict: It tastes like eating a big ball of buttercream frosting, in the best way possible. I was a little shocked at how sugary this is, but in a way it's good because I physically cannot eat more than 2 of them before I don't want any more. I would absolutely make these again, but maybe in a smaller quantity unless I planned on sharing a lot of them.

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RECIPE: Old-Fashioned Divinity Candy (Number 2 Pencil)

Sweet Potato and Corn Chowder

I tried this recipe because I wanted something warming and I was looking for ways to use up ingredients in my pantry (I sent my partner to the store for Thanksgiving dinner ingredients, and the only size of heavy cream at the store was an entire QUART, lol) and this checked all the boxes.

Verdict: This tasted OK. The soup itself was not particularly interesting flavor-wise. The crispy bacon on the top was probably my favorite part. I do like how colorful it is. I wouldn't go out of my way to make it again, but I would eat it again and I'm glad I tried it.

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RECIPE: Sweet Potato and Corn Chowder (Geoffrey Zakarian, Food Network)

Scalloped Potatoes with Ham

Made because we had leftover ham still kicking around from Thanksgiving and a bunch of potatoes to use up. My mom sometimes made this dish when I was a kid, but I did not like hers because there was cream of mushroom soup in it. I went looking for one that was more my style and found one with a homemade white sauce and Cheddar cheese.

Verdict: This tasted fine, but it took a pretty long time to make. I don't think I'd go out of my way to make it again unless someone really wanted me to, but it was good to use things up.

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RECIPE: Scalloped Potatoes with Ham (Food Network)

Roasted Squash and Tofu with Ginger

This recipe drew my attention because I had all the ingredients already, and one of my favorite Thai dishes combines squash and tofu, so I really wanted to give this a try. We served it with rice.

Notes:

• I used dried powdered ginger (about 1/2 tsp) instead of fresh, and black sesame seeds instead of white, because it's what I had.
• Next time I want to make this with buttercup/kabocha squash (my favorite winter squash).
  

Verdict: The sauce burned a little (honey always seems to do this) and was a little difficult to clean up because it ran off my foil, but this tasted really good! I would definitely make this again.

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RECIPE: Roasted Squash and Tofu with Ginger (Smitten Kitchen)

Corn Pudding

This is the first year that neither my partner nor I have been severely ill over Thanksgiving in 4 years (! an unexpected silver lining of having to stay away from other people I suppose) so I cooked a fancy dinner. I saw this recipe and got very excited to include it in our meal because I wanted corn and I'd had something like this before, but felt better about this recipe because it didn't use any boxed mixes. My partner was very skeptical because of the name, but because I made it he said he would try it. I assured him it was going to be more like bread than what he would typically think of as pudding.

I made it as written, didn't change a thing, and used the honey butter. I even had the same dish as the one the author photographed it in (and promptly broke while washing it after cooking this in it, sad face).

this year's feast. pies are just out of view :)

Verdict: We both loved it. It was served with ham, cheesy potatoes, steamed green beans, and kale and apple salad. I would love to make it again.

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RECIPE: Corn Pudding (Smitten Kitchen)

Dutch Apple Pie

I have been wanting to try my hand at a Dutch apple pie ever since a postdoc at my work (who is originally from the Netherlands) baked a very tasty one and brought it in to share for his birthday, and Thanksgiving at home with my partner seemed as good a time as any to try it out. (It's been really nice to just make whatever new and exciting things I want for holidays at home, instead of what needs to be made to please family members who have very specific tastes in their holiday dinner.) I made it exactly as written.

Verdict: I LOVED it. My partner is not really into pie but tried it because I made it (I will never get over how sweet that is) and he told me he genuinely enjoyed this, and he thinks it's because the crust is sweeter and more like a cookie than a traditional pie crust. It's kind of a lot of work, but not any more than a regular apple pie, and worth it. I would absolutely make this again.

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RECIPE: Dutch Apple Pie (Smitten Kitchen)

Cilantro Lime Rice

Chipotle is a go-to place for burritos when my partner and I don't feel like cooking. I decided to try making rice like theirs at home for a Mexican style meal.

Verdict: It's not *exactly* like Chipotle's, but it's tasty! I would definitely make it again.

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RECIPE: Chipotle Style Cilantro-Lime Rice (Epicurious)

Roasted Yams and Chickpeas with Yogurt

I saw this recipe scroll by on the Smitten Kitchen Instagram and noticed that I had everything to make it, so I decided to give it a try.

Verdict: It felt like sort of a lot of work with the sweet potatoes, and the honey burned a little bit, but it tasted really good. The balance of different flavors and textures was nice. I would consider making it again.

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RECIPE: Roasted Yams and Chickpeas with Yogurt (Smitten Kitchen)

Mushroom Marsala Pasta Bake

Something about this sounded really good to me when it scrolled by on the Smitten Kitchen Instagram, so I made a trip to the store to get the ingredients.

Verdict: I love it, and so does my partner! It's not difficult to make and is pretty simple and satisfying to make, with a healthy ratio of vegetables to other ingredients.

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RECIPE: Mushroom Marsala Pasta Bake (Smitten Kitchen)

Candy Apples

Candy apples were something I never had until I was an adult, but heard about from old cartoons. Caramel covered apples are more common where I live, but no bright red candy apples. Until I made them for myself for Halloween in maybe 2008 or 2010. I really enjoyed them. Fast forward to 2020, where I was looking for ~a e s t h e t i c~ treats to make myself for a Halloween tea party, and decided I wanted to make these again.

Please, please cut them before you try to eat them or you'll have a bad time.

Notes:

• Use smaller apples because they'll be easier to handle and coat.
• I used Honeycrisp apples because I like how they taste fresh. Any apple you like to eat fresh that's more on the sour side will work great.
  
• If you can get freshly picked apples from your local orchard or farm market for this, I highly recommend it. You will definitely be able to taste the difference.
  
• Try not to have too much candy coating pool on the bottom, because it's hard and difficult to bite through.
  
• These are best consumed the day they are made, or possibly the next day. They do not keep well.
  
• To eat them, DO NOT try to eat them by biting into the side of a whole one. Cut them into pieces with a knife first.
  

Verdict: I remember these being way more delicious the first time I made them. Maybe I have grown out of them but honestly, I think I'd rather just have a plain apple. They're pretty and look impressive, and are an iconic traditional Halloween treat, but from now on I think I'll stick to other apple desserts I know I like better. But if you like hard candy and sugary treats, or are just nostalgic for an old fashioned treat, these will do the trick nicely.

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RECIPE: Candy Apples (Just a Taste)

Pumpkin Cheesecake Swirl Brownies

I wanted a Halloween-y dessert with pumpkin, and also brownies, and was inspired by a friend's post of pumpkin cheesecake bars decorated with chocolate. Why not make both? At the SAME TIME?

Notes:

• I doubled the recipe and made it in a 9 x 13 inch pan.
  
• I reduced the sugar in the brownie part significantly, from 1 1/4 cups to 3/4 cup because it seemed like a LOT for an 8x8 pan, and I wanted the brownie part to taste like chocolate and not just sugar.
• I omitted the cinnamon from the brownie portion because I don't like the combination of cinnamon and chocolate.
• These freeze really well!
  

Verdict: I thought these looked really pretty and tasted fine (so glad I reduced the sugar!) but I just don't think pumpkin + chocolate is my thing. I would make them if someone asked me to, but I don't think I'll go out of my way to make them again.

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RECIPE: Pumpkin Cheesecake Brownies (The Recipe Critic)

Kabocha Squash Soup

Every time I make this soup I end up making it a different way because I can't remember which recipe I used. This time I went with the one from Just One Cookbook because I have liked pretty much every recipe of theirs that I've tried.

Notes:

• I felt like removing and roasting the seeds from the squash to garnish the soup. Remove as much of the pulp as you can from them (some rinses in water and rubbing with dry paper towels seems to help), then place on a foil lined baking sheet in a single layer, sprinkle salt on top, and roast for about 25-30 minutes, stirring once midway through cooking.
• You can make this soup vegetarian by using vegetable stock instead of chicken stock.
  

Verdict: While this was good, I think I prefer squash soup without milk and cream. The texture of kabocha/buttercup squash works nicely to make a creamy textured soup all on its own. That said, I do like the really clean and simple flavor. Leave it to a Japanese style recipe for that :)

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RECIPE: Kabocha Squash Soup

Peanut Butter Cake with Chocolate Cookie Crumbles

I dreamed up this cake for my partner's birthday. He is a peanut butter fiend and I have made peanut butter cakes for him in the past, but this time I wanted to pair it with chocolate. I packaged up a bunch of the slices and delivered them to all of the band members and their partners so they could celebrate with us in some way.

I have made two of the components of this cake before, but I really liked the look of this cake from Sweetest Menu and decided to riff on that.

Notes:

• I added a pinch of salt to the cookie crumble mixture before baking it.

Verdict: The layers kind of came apart as it was cut (because the cookie crumbles were dry and I didn't use a lot of frosting because I think I might have needed more), and I'd like to make the cake part a bit less dry next time. It could have been the peanut butter I used. But it was very peanut buttery, and not too sweet. And this frosting is still A+ incredible.

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RECIPES:
Cake: Peanut Butter Cake (from Sally's Baking Addiction, doubled)
Frosting: Peanut Butter Frosting (from Eat, Live, Run)
Cookie crumbles: Chocolate Cookie Crumbs (Sweetest Menu)

Chicken Paprikash

 

I made this as a way to keep using the fresh paprika I bought for the vegetarian stew from Sophie. This dish is actually quite similar to hers but it has chicken in it.

Notes:

• I used fresh paprika (Edes Anna) because I had it. I used the same amount as dried but I really think I should have used more. I also really liked the addition of smoked paprika that I sprinkled on the bowls of leftovers.
• I used 6 bone-in, skin-on chicken thighs.
  
• Don't skip the sour cream! In my final bowl of it before it was gone I mixed in some plain yogurt, and it majorly improved the final flavor of the dish.
  
• I wasn't a huge fan of the final texture of the chicken skin (for me, if it's not crispy I don't really want it) so I removed it before serving. I also removed the bones from the chicken while I was at it, for easier eating.
  
• I left the tomato out and didn't miss it.
  

Verdict: I want to make it again now that I know a little better how I like it. Husband really liked it, too.

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RECIPE: Chicken Paprikash (New York Times)

Lemon Poppy Seed Muffins

Another thing I like to make periodically but never remember which recipe I used. Dear future me: you liked this recipe.

Verdict: I liked these a lot! The glaze unfortunately melted into them after I covered them, but I liked their texture a lot.

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RECIPE: Lemon Poppy Seed Muffins (Two Peas and Their Pod)

Japanese Beef Curry

I am perfectly happy with the boxed version of Japanese curry but because we're trying to limit trips to the store lately, I decided to try making the roux from scratch! Because of this, I also just made do with a bunch of things I already had than going out to buy everything the recipe asked for.

Notes:

• I made the roux from the Just One Cookbook recipe.
• I sliced my beef really thin and added it right at the end rather than browning it at the beginning. 
• I used 1/4 tsp powdered ginger instead of fresh.
  
• I omitted the mushrooms because I didn't have any and don't like them in this style of curry.
  
• I didn't have tomato paste and don't like using ketchup in cooking, so I chopped a fresh tomato and cooked it down in the pot instead.
• Instead of beef broth, I used vegetable stock and water, and added a beef bouillon cube (again, because this is what I had in my house at the time).
  

Verdict: I wish it were a little bit thicker, but I really enjoyed that the spices were more flavorful in this version and feel good that there's no palm oil in my homemade version. I would definitely consider making it again.

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RECIPE: Japanese Beef Curry (Just One Cookbook)

Apple Crisp

What do you make when you want apple pie but don't want the work of an apple pie? Apple crisp! I have used a number of recipes in the past, but keep coming back to this one. It's got oatmeal in the topping and the topping is not too thick.

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RECIPE: Apple Crisp (Simply Recipes)

Acorn Squash with Herbs and Parmesan

I was recently introduced to Carnival squash, which is a lot like acorn squash but is a little sweeter and colored differently on the outside. But since I haven't eaten acorn squash much either, I went looking for recipes to make with it, and settled on this.

Notes:

• I used olive oil instead of ghee/butter.
  
• The second time I made it, the skin took on a really unappetizing texture (might depend on how fresh/large your squash is; this one was kind of big and had a more stringy texture compared to the one I used the first time). I peeled the cooked slices, threw away the skins and mashed the flesh to eat instead. Yum.
  

Verdict: I loved it and would absolutely make it again.

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RECIPE: Herb-Roasted Parmesan Acorn Squash

Lentil Soup

I was never all that interested in eating lentils for most of my life, but one day we had a bunch of leftover lentil soup at the restaurant I once worked at, and they were asking around if anyone wanted to take it home so they didn't have to throw it away. I decided to take some and try it, and to my surprise, I really liked it. I have used a couple of different recipes since then to make it at home, but lost those, so I decided to try this one.

Notes:

• I don't like greens in soup so I left them out.
• I don't blend a portion of the soup because I like the texture as it is.
  

Verdict: I've made this several times since the original post, so you could say I really like it. Healthy, hearty, warm, and filling.

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RECIPE: Lentil Soup (Cookie and Kate)

Seafoam Cupcakes with Chocolate Seashells

I made these for my spread for a marine themed virtual tea party. They are yellow cupcakes with blue-tinted vanilla buttercream frosting, decorated with pearl sprinkles and white chocolate seashells. I made these yellow cupcakes once on a whim about four years ago and they made quite the impression on me (and apparently everyone else at the housewarming party I brought them to -- they were gone by the time one of the hosts went to grab one!). I am normally pretty skeptical of recipes with superlatives in the title but they are truly delicious. Unfortunately I filled the cups a little too full and they overflowed and stuck together so the edges are ragged, but they were for myself and they tasted really good, so meh. I got the more important part right. Plus it kind of works if you think of the cake as sand :)

I tinted the frosting a very light blue (about 5-6 drops) and piped it on the cupcakes to visually simulate crashing waves. I melted white chocolate chips, swirled in a couple of drops of blue food coloring, filled seashell shaped silicone molds with the chocolate, and put them in the refrigerator to harden. I used these and some pearl sprinkles to decorate the tops of the cupcakes.

Verdict: They are simple and definitely on the sugary side for me (whee piles of frosting), but I enjoyed them a lot. I shared them with my partner and gave some to a couple of friends, and everyone else really enjoyed the cupcakes too. Definitely have some go-to recipes now. :D

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RECIPES:
Cake: The Perfect Yellow Cupcake (Food Network)
Frosting: Buttercream Frosting (Savory Sweet Life)

Ultimate Banana Bread

I have been eating banana bread ever since I was a kid. However, I do not have the church cookbook recipe my mom used when I was little, and I have a feeling it would have a bit too much sugar for me these days anyway.

I mostly tried this one because it had LOTS of banana and I had lots of banana to use up.

Notes:

• I made this in muffin cups because I prefer that to a loaf. It made 17 muffins. I baked them for about 23-25 minutes.
  
• I omitted the raw/turbinado sugar on top because I didn't have any.
  

Verdict: I loved it! It was sweet without being too sugary or cloying, and the texture was nice. I shared some with a friend and she really liked them too.

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RECIPE: Ultimate Banana Bread (Smitten Kitchen)

Refrigerator Garlic Dill Pickles

 

I only remember going down there once as a kid, but in my grandma's basement there were shelves lined with jars full of pickles, and whenever we came to visit (usually once a year) she would send us home with a few. They were my favorite pickles, and I was always sad when they were gone. I was always a little weirded out by the spidery looking heads of dill in the jars, but I knew that was what made the pickles taste good.

Fast forward to being an adult and developing a taste for the refrigerated, non-shelf-stable kind (because it's the only thing that came close to tasting like the ones my grandma made), and then finding myself with an overabundance of cucumbers in the summer (not sure what possessed me to buy an entire ice cream pail full of pickling cucumbers at the farmer's market, but I did). I was really excited when I found out I could make pickles without having to can them, and they were the kind I liked the most!

It feels good to pick up and carry the pickle torch forward into the future (ha).

Notes:

• You want to pack the jars tightly enough that the cucumbers don't move around much (they will float if they're not packed tightly), but not so tightly that there's not enough brine in the jar to flavor them.
• I don't leave them at room temperature for a couple of days like the recipe instructs; I wait until they cool to room temperature, then transfer directly to the fridge. They still taste great.
  
• Sometimes the garlic will turn blue in the brine as it sits in the fridge, but this is harmless!
  

Verdict: I love them. This is my first time posting about them, but I've made this recipe for quite a few years and it has become my go-to when I'm not in the mood for sweet pickles.

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RECIPE: Refrigerator Garlic Dill Pickles (The Creekside Cook)

Zucchini Fritters

finished fritters

I used to make these a lot, and then stopped because my household (= my partner) was getting sick of zucchini. This summer, though, I have been craving them again and couldn't find my original recipe, so I used this one instead.

fritter batter before frying

Notes:

• Make sure you squeeze enough water out of the zucchini before mixing in, otherwise the patties will not stick together.
  

Verdict: Just as delicious as I remember. A great way to use up a lot of zucchini, and they are pretty healthy, too. I like serving them with something acidic (fresh tomato, plain yogurt, a squeeze of lemon juice). They also make a great filling for a pita sandwich with the aforementioned acidic ingredients.

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RECIPE: Easy Zucchini Fritters (Natasha's Kitchen)

Greek Salad Dressing

This is another thing I make so infrequently that I always forget which recipe I used the last time I made it. I didn't take a photo of it but wanted to record that I tried this one.

Verdict: I must have liked it if I had it saved on my phone for this long!

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RECIPE: Greek Salad Dressing (food.com)

Painkiller Cocktail

I tried this because I wanted something with similar flavors to the Vacation Juice, but without needing a blender. I wanted to be able to bring it with us to a patio hangout with some friends that live across town.

Notes:

• I used Bacardi Black for the dark rum.
• I made my own cream of coconut using this recipe. 
• It's really easy to mix up a bunch of it to bring to a party. Mix everything but the ice together, and keep it in the fridge. When ready to serve, pour into glasses over ice. Four servings fit into a quart sized glass jar.
  

Verdict: It is on the heavy side because of the fruit juices and cream of coconut, and I think the black rum makes the alcoholic nature of it quite pronounced, but it is not especially sweet, and it's fruity and tasty. I would consider making it again if I was in the mood for a tropical drink without a bunch of sugar or artificial colors.

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RECIPE: Painkiller Cocktail

Coffee Jelly

With my skittishness about gelatinous textures and unusual things mixed in (at least from an American standpoint), coffee jelly was one of those things I saw a lot in Japan when it was hot out but I never really got up the courage to try. Then a friend of mine kept going on about how good it was, so I have really been wanting to try it. But in the US, at least if you're not in a major city with Japanese or other Asian dessert options readily available, it's something that you'll have to make yourself if you want it.

Verdict: This recipe set too hard for my liking (the texture was dense) and didn't taste enough like coffee for my liking either. I want to try again with a different recipe, because I really want to like this stuff and I do believe that there are versions of it that I would like. (I also want to make an iced latte with coffee jelly in the bottom sometime. *heart eyes* Or if you really want to go ham, put it in Dalgona/whipped coffee.) Here are some others I could try:

• Coffee Jelly (Just One Cookbook)
• Coffee Jelly (The Spruce Eats)
• Coffee Jelly (Binging with Babish)
  

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RECIPE: Coffee Jelly (Japanese Cooking 101)

Bourbon Peach Smash

My neighbor generously gave me a bag full of nice peaches recently, and this is one of the things I decided to make with them.

Verdict: It was pleasant, and I even like shrub type drinks, but I wouldn't go out of my way to make it again. I like fruity drinks, but if there's actual fruit in the drink I like to consume it, and it was hard to eat the fruit out of this one.

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RECIPE: Bourbon Peach Smash (Smitten Kitchen)

Thai Beef Salad

I have always loved getting this from Thai restaurants. I don't normally have the right kind of beef for this in the house, but today I did, as well as enough other fresh vegetables to make it work. Spoon Fork Heart has some nice Thai cooking videos. The video for this recipe is here.

Notes:

• I used brown sugar instead of palm sugar.
  
• I made a number of substitutions in the vegetables to use up what I had (ugh pandemic). Probably not very authentic, but still tasty.
  

Verdict: I loved it and would definitely make it again, especially with the proper ingredients. The dressing is super good.

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RECIPE: Thai Beef Salad, Bangkok Style (Spoon Fork Heart)

Strawberry Shortcake Biscuits

Strawberry shortcake was a popular summer dessert in our house because my mom likes to pick strawberries (mid-late June where we live). You can make it with cake or with biscuits. My family is on Team Biscuit. (Though I won't turn away a cake-based one. :)) I used to eat it without the strawberries. I still remember the giant biscuits my mom made in a 9" round pan when I was little, but after I was a bit older she started making drop biscuits. One of the first things I learned to bake were strawberry shortcake biscuits with Bisquick mix. I have been hunting for a good recipe that doesn't use that but is still quick and easy.

Verdict: This is still not QUITE what I am after but it is quite good for the amount of time and effort I'm willing to put in. These are best the day they're made, or the next day after.

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RECIPE: Biscuit Strawberry Shortcake (Taste of Home)

Vacation Juice

Like many people, I too have turned to Animal Crossing to help me get through the weeks upon weeks of social isolation. I was resistant at first but eventually caved, and it turns out it's a fun way to visit people you can't normally hang out with.

Notes:

• I recommend drinking it with a long spoon; the frozen part tends to float to the top and you may need to mix it back in occasionally so you're not sipping either all ice or completely melted drink.
  
• The video description gives the incorrect amount of pineapple juice so I have written the recipe below with the proper amount. (If you don't use enough, it won't taste quite right.)
  
• If you don't want to try the float with the blue portion of the drink (it's entirely for looks) or if you fail at making it float on top, just pour it into the glass -- it starts off with this cool ice blue and pale yellow marbled look but it will eventually mix and turn green. OR if you're feeling lazy, just put the blue curaçao into the bottom of your glass instead of blending it into a portion of the drink. It will mix in as you drink.
  
• We really liked adding a small amount of key lime juice to it (1/2 oz total per drink) to enhance the sour flavors. Regular lime juice would work too.
• I made my own cream of coconut using Steve the Bartender's recipe (400 ml coconut milk, 375 g sugar, pinch of salt, heat on the stove until the sugar is dissolved).
• You want to use enough ice to double the volume of the drink. There is about 8 fl oz (1 cup) of liquid so you will need about 7-8 ice cubes.
  

Verdict: I like it! It's fruity, cool, and sweet but not overwhelmingly so.

Edit 10/29/20: I have made this at least 4-5 more times over the summer, but with some slight tweaks (as described above) because I am lazy. Still not sick of it.

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Vacation Juice
adapted from How to Drink, originally posted June 20, 2020
Serves 2, or 1 very generously

3.75 fl oz (98 ml) pineapple juice
0.75 fl oz (22 ml) orange juice
0.5 fl oz (14 ml) lime juice (optional, but recommended if you like yours more sour)
1.5 fl oz (45 ml) cream of coconut
2 fl oz (60 ml) white rum
0.5 fl oz (14 ml) blue curaçao
7-8 ice cube, about 1 cup total volume
Optional garnishes: lime wheels, foam plumeria flowers, maraschino cherries

Measure juices, cream of coconut, and rum into the blender jar. Add ice. Blend to a frappe (ice will be finely ground). Pour 3/4 of it into glass(es). Add blue curaçao to the remainder of the drink in the blender, and pulse a few times until it is incorporated. Slowly pour the rest of the blender contents over the back of a wide spoon into the glass so that it floats on the top of the drink. Garnish (if desired) and drink through a colorful straw.

French Toast Casserole

I watched this Basics With Babish video recently and got really hungry for French toast, plus realized I'd never had French toast bake before. We were also needing to get groceries, so we got all the ingredients to make it the very next day.

Notes:

• I used a mix of 2% milk and half-and-half instead of whole milk in the custard.
  

Verdict: Absolutely loved it. It's not the healthiest breakfast in the world, but my goodness it is magical, and smells as good as it tastes. Any morning you'd make this would feel like Christmas morning, presents or not.

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RECIPE: French Toast Casserole (Binging With Babish)

Spaghetti Carbonara with Kale

I've had spaghetti with kale and eggs before, but didn't really care for how dry the finished dish was and wanted to try something else, so I settled on this.

Notes:

• I used ham instead of bacon because it's what I had. Bonus: I didn't need to cook the ham first.
  

Verdict: Liked it a lot! I would definitely make it again.

 

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RECIPE: Kale Carbonara (Primavera Kitchen)

Barbecue Beans

I liked baked beans a lot as a child, but didn't really care for the homemade type (they remind me a lot of graduation parties somehow, because that was really the only place I ever saw them). Now I don't like them straight from the can because they're much too sweet, but I'd love to try more homemade versions to find one that suits my grown up tastes. The one my family has is fine, but a bit bland.

 

Verdict: Made a number of substitutions and they were still quite good. They were a little too ketchup-y for my taste but perhaps the apple ingredients would have tamed it if I'd had them. They were about as spicy as I would want them to be (mild end of medium). Would like to try again with the proper ingredients.

 

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RECIPE: Quick Barbecue Beans (Serious Eats)

Vanilla Cardamom Stewed Rhubarb

I've been looking for ways to eat the rhubarb I grow for a while, and this was on my list of things to try for a long time because it mixed it with vanilla and cardamom (these three things together taste wonderful to me). I was trimming my rhubarb plants and decided to use the stalks to make this. I ate it with yogurt.

Verdict: I really enjoyed this! It was tart and tangy, and just sweet enough. Easy to make. I would definitely make it again.

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RECIPE: Vanilla Cardamom Stewed Rhubarb (Fare Isle)

Blue Jasmine Gin and Tonic

I've been fascinated with teas that contain butterfly pea flowers because of both the pretty blue color and the fact that they'll change to purple or pink with the addition of acidic ingredients -- the pigment that makes the flowers blue reacts to changes in pH. I also love jasmine tea and when I found that Rishi had combined the two, I was excited to try it. I did not have their exact blend, but I had their plain jasmine tea and plain butterfly pea flowers at home, and seeing as those are the only two ingredients in their blend, I added butterfly pea flowers to the jasmine tea until it looked visually similar to their picture. I brewed some first to taste it and I liked it, so my next trial was to make their Gin Blossom drink with the tea I blended. It involves steeping the tea overnight in the gin, something that was new to me but seems safer than infusing liquor with fresh fruit at room temperature for weeks.

I only made half a batch of the infused gin because I wasn't sure if it'd be worth the extra work but I LOVE it. The finished drink was surprisingly complex and nicely balanced. It started out tasting lightly fruity and sweet, almost like a grape popsicle, and then as I sipped and the ice melted I started to get more of the bitterness and floral flavors from the tea.

Notes:

• I used a neutral flavored gin (New Amsterdam) and liked the result, but I could see an herbal or floral tasting one working nicely too.
• The color of the finished drink was less vivid pink than their photo but was still delightfully pretty.
• Don't skip the lemon peel! It helps balance all the flavors and also smells nice while you drink.

Verdict: This was unusual and lovely, and not particularly hard to make, though it takes some more planning than a regular gin and tonic. I would definitely make it again, especially for a fancy event or special occasion.

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RECIPE:

Blue Jasmine Gin and Tonic

adapted from Rishi Tea

Per 1 drink:

2 oz tea infused gin (recipe follows)

5 oz tonic water

Ice

Lemon peel

Tea infused gin (makes enough for 5 drink servings)

5 g dried jasmine green tea

3 g dried butterfly pea flowers

10 oz (about 300 ml) neutral flavored gin

To infuse gin: combine all ingredients in a glass jar with secure lid and let stand overnight (~8 hours) at room temperature. Strain out tea leaves.

To make the drink: Fill a rocks or highball glass with ice. Pour gin over the ice, then top with tonic water. Stir gently to combine. Garnish with the lemon peel. Serve immediately.

Banana Pancakes

I had old bananas and wanted to use them up but wanted something that wasn't banana bread. I've had banana pancakes before and hadn't made them in a long time, so I decided to give them another try. I made them exactly as written, so no notes this time, other than that they behave a little differently than plain pancakes and don't get bubbly on the top as quickly, so it's not as reliable an indicator for when to flip them.

Verdict: It's a solid recipe. They're sweet and smell nice, and were pretty easy to make.

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RECIPE: Banana Pancakes (Alicia Skousen, via Lil' Luna)

Lemon Lavender Pound Cake

A friend of mine made something like this for her birthday. I love this flavor combination, and her decorations of dried pressed flowers and pearl sprinkles were so pretty I wanted to make something similar for myself. I made it last minute so I didn't have time to go shopping for really fancy decorations but the dried lavender buds and gold pearl sprinkles worked pretty nicely.

Verdict: It's really nice! I like to try lots of different kinds of cake so I might not make it a lot, but this was a solid tasting recipe and not difficult to make.

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RECIPE: Lemon Lavender Pound Cake (Bon Appetit)

Cucumber Tea Sandwiches

In preparing for International Lolita Day this summer I decided I wanted to make something traditionally served at high tea for an online meetup. For my last in-person tea party I made a Korean inspired sandwich with cucumber in it but today I was more interested in the traditional kind. However, because they're so simple and delicately flavored, it's easy to make them really boring or unappealing. I wanted, in the words of my friend, "a cucumber sandwich that doesn't suck."

I happened upon a missive by Felicity Cloake on the subject, and it was an interesting read, not having grown up around tea culture of any kind. If you'd like to read it, feel free to check out this link. But I'm just here to tell you how to make the version she settled on.

Notes:

• Admittedly I made my sandwich with brown bread because it was all I had. I liked it, though I think a white bread (but not Wonder Bread style white bread) is really what you want here.
• I tried cutting my sandwich into 6 pieces and it started falling apart. I'd stick with dividing the sandwich into 4 pieces max. I think a bread knife or a sharp chef's knife works best.

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RECIPE:

Cucumber Tea Sandwiches

from Felicity Cloake

Serves 3-4

1/2 large cucumber, peeled (seeds removed if there are large seeds)

1/8-1/4 tsp salt

6 slices of good, fresh white bread

4-5 tbsp unsalted butter, room temperature

Ground white pepper

Slice cucumber very thinly. Place in a sieve over the sink. Salt the slices lightly and toss to coat. Let stand for 20 minutes. Taste one, and if it is very salty, you can rinse the cucumbers to remove some of the salt. Place cucumber slices in a single layer on paper towels and pat dry with more paper towels to remove excess moisture.

Butter each slice of bread generously on one side. Arrange cucumber slices to cover 3 of the slices of bread, overlapping the slices as needed, then sprinkle white pepper on top. Top with the remaining bread slices.

Using gentle but firm pressure, place your hand on top of each sandwich and cut off the crusts with a sharp knife, then cut into 3 equal fingers, 4 squares, or 4 triangles. Serve immediately, preferably alongside a cup of good tea.

Chinese Style Fried Chicken

This recipe scrolled by on one of my social media feeds a few years ago, and it caught my eye because it sounded really similar to a dish I like to get at one of my favorite local Asian fusion restaurants: crispy grilled chicken with ginger-scallion chutney. I was putting away chicken thighs this morning and remembered that I had this recipe, and realized I had everything I needed to try it out.

Notes:

• I served this with jasmine rice.
• I marinated the chicken for longer than directed, about 3 hours.
• I did not have a fresh chili pepper on hand so I used red pepper flakes to taste. If you don't want or can't have it spicy you can leave this out.
• I used fresh baby spinach instead of mizuna because it was what I had on hand, but any salad green would taste good here, especially a slightly peppery one like arugula.

Verdict: It's not exactly the same as the restaurant dish but it is close, and quite delicious! It was relatively easy to make and I was pleasantly surprised that the skin actually got crispy. I would definitely make this again.

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RECIPE:

Chinese Style Fried Chicken

adapted from Tasty Japan

Serves 2

2 chicken thighs, skin on

Marinade

1 tsp grated fresh ginger

1 tsp minced garlic

1 tsp salt

2 tsp sake

Sauce

2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp granulated sugar

1 tsp grated fresh ginger

1 tsp minced garlic

1 small scallion, minced

1 birdseye or Thai chili pepper, thinly sliced

4 tbsp canola oil

3 tbsp corn starch or potato starch

4 oz (1/4 lb) mizuna or arugula, or salad greens

12 cherry tomatoes, halved

On a cutting board, de-bone the chicken thighs if they have bones, then either score the skin with a knife or prick the skin all over with a fork. Place marinade ingredients in a quart sized plastic bag, then add chicken. Close the bag and move the chicken around inside it until marinade ingredients are mixed and chicken is fully coated in the marinade. Place in the refrigerator and let marinate for at least 30 minutes, and up to 4 hours.

Meanwhile, prepare sauce. Place all ingredients in a small bowl and stir until sugar has dissolved. Set aside.

When you're ready to cook the chicken, heat the canola oil on medium-high heat in a shallow frying pan on the stove. Spread cornstarch on a shallow plate. Remove chicken thighs from bag and discard marinade. Gently press each side of the chicken into the cornstarch to coat the entire surface, and shake off any excess. When oil is shimmering, place chicken in the pan skin side down and cook until the skin is golden brown and crisp, about 5-6 minutes. Flip each chicken thigh and cook for 2-3 more minutes or until chicken is cooked through.

To serve, let chicken rest for a few minutes, then slice. Place greens on a plate and place sliced chicken on top. Arrange cherry tomatoes around the chicken, then pour sauce over the top.