Category Archives: Comfort Food

Subarashi Chocolate Chip Cookies

22 Sunday Sep 2024

Posted by in Chocolate, Comfort Food, Cookies, Uncategorized

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1 ½ cups butter, softened
1 ¼ cups white granulated sugar
1 ¼ cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
4 teaspoons cornstarch
2 teaspoons baking soda
½ teaspoon salt
24 ounces chocolate chips

Heat oven to 350 degrees. In a large bowl, beat butter, sugars, vanilla and eggs on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt. Dough will be stiff. Stir in chocolate chips.

On an ungreased cookie sheet (I line mine with baking paper), drop dough by tablespoonfuls 2 inches apart.

Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

Makes about 60 cookies-Not really because I tend to make huge cookies, but it does make a lot. 

Note- I have had a problem with these spreading recently. In my research I have learned that if the butter is too soft they will spread. The butter needs to still feel cool and mostly firm to the touch and you should be able to made a slight impression if you press your finger on it. I also added 4 teaspoons of corn starch to the flour. The last batch I made turned out really well.

Buttermilk Biscuits

12 Friday Jun 2020

Posted by in Breads, Breakfast, Comfort Food

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I found this biscuit recipe on Food 52 and am posting it here so that I can find it again when I am ready to try baking these.

Ingredients-

  • 8 tablespoons (4 ounces) unsalted butter, frozen, plus more, for the pan
  • 2 1/2 cups (310g) all-purpose flour, plus more for shaping the biscuits
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons vegetable shortening, at room temperature
  • 1 1/2 cups whole-milk buttermilk, cold
  1. Butter a half-sheet pan.
  2. Mix flour, baking powder, sugar, salt, and baking soda in a large bowl using your fingers. Add the shortening and use your fingertips to rub it completely into the flour until the mixture resembles coarse crumbs. If you feel any lumps of shortening, rub the flour through the palms of your hands to work it all in.
  3. Roll your frozen butter in the dry ingredients to make it easier to handle. Using a box grater, grate the frozen butter on the large holes into the flour. Anytime the butter warms up and gets slippery, roll it in the flour again. As you go, shake the grated butter into the flour once or twice and toss to coat it evenly. When you’re done grating, make sure all pieces are coated with flour, then quickly and lightly pinch them into the flour. Make a well in the center of your flour, add most of the buttermilk to the flour mixture, and fold using a rubber spatula, running the flat edge of it through the center of the mixture like a hash mark and then around the edge while you rotate the bowl. Keep at it, while being as gentle as possible, until the dry ingredients are evenly moistened—it will look wetter than you think it should. If there are still dry crumbly bits, stir in the rest of the buttermilk.
  4. Lightly coat your work surface with neutral oil or nonstick cooking spray, then flour. (The spray keeps the flour in place.) Sprinkle a little more flour in the center of the board.
  5. Turn the dough out onto the prepared surface and gently toss it around like a cat playing with a ball of yarn, until the sticky ball of dough is covered in a thin layer of flour. Pat into a 1/2-inch-thick rectangle. Sprinkle the dough with flour, then fold it in thirds like a letter. Repeat the patting, sprinkling and folding twice, rotating the dough 90° each time. Pat the dough into 3/4-inch thickness. It should no longer be sticky.
  6. Flour a 2-inch-round biscuit cutter (or clean, hollowed out can) and press it straight down to cut the dough, then twist to remove the biscuit. Transfer the round to the buttered pan, placing the bottom side up. Repeat, cutting the rounds as close together as possible, and spacing them 1 inch apart on the pan. Gather the scraps, smoosh them between your palms to 3/4-inch thickness, lay the dough flat, and cut again. Refrigerate the rounds until cold, at least 15 minutes.
  7. Heat the oven to 450°F.
  8. Bake the biscuits until the tops are golden brown and crisp, about 16 minutes. Let cool for 5 minutes on the pan before serving hot.
  9. To make ahead: You can let the biscuits cool completely, then freeze them for up to 2 months. To serve, thaw them and then bake in a 350°F oven until toasted and warm.

Japanese Curry

02 Saturday May 2020

Posted by in Comfort Food, Main Dishes, Rice, Sauces

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I met my friend Rachel when we lived in Tokyo. Actually, we met her husband Nate first. It was our first Sunday in Tokyo and it was Nate’s, too. A senior missionary couple, the Snow’s, invited us all for dinner. Rachel came awhile later. I do feel that I have gotten to know Rachel a bit better since leaving Japan. She has a blog Lafujimama.com, but mostly I see her on Instagram. She shares many Japanese recipes and I love her recipe for Japanese Curry. It is a favorite comfort food. You might be thinking why would you need a recipe, can’t you just buy the curry block at the store? My answer is usually, I can buy a brand that doesn’t have much flavor at my favorite grocery store or I can drive across town and buy the one we do like at a different store. Right now, with the Covid 19 stay home in place neither of my stores have curry blocks on their websites for curbside pick up. That doesn’t mean they don’t have it, but I am not going in to find out. Also, Ally hasn’t found them in Montreal at all. Another reason for making your own is to avoid preservatives and gluten.  This is my adaptation of Rachel’s Vegan Japanese Curry Rice. If you want to see her original recipe go here.

Ingredients-

2-3 cooked chicken breasts, chopped (depends on how much meat you want)
1-2 large onion, chopped
4 garlic cloves, minced
1 tablespoon freshly grated ginger (See my tip on fresh ginger below)
2 to 4 tablespoons curry powder-I tried S&B this time (Start with 2-add more to taste)
1 teaspoon salt (add more to taste at the end of cooking if needed)
4 carrots cut into chunks
2 large potatoes cut into chunks
1 cup green beans or frozen peas (add at the end of cooking)
2 tablespoons tomato paste
2 tablespoons apricot or peach jam (I didn’t have either and used fig preserves instead)
1 tablespoon rice wine vinegar (I love rice vinegar, but use white or apple cider as a sub)
2 cups chicken stock (I make mine from bouillon cubes so I can control the strength)
1-2 cups water (start with 1 and increase it until you get the consistency that you like)
1/3 cup cornstarch
Hot steamed rice for serving

Method-

Heat a large non-stick pan or wok over medium high heat and add the onions to sauté until wilted. If they start to stick add a little water. Next add the garlic and ginger and sprinkle the curry powder and salt over everything and stir.

Add 1/2 cup chicken stock, tomato paste, jam, and vinegar and stir to combine. Add the carrots, potatoes and rest of the chicken stock and the water. Bring to a boil, then reduce heat to medium.

Add the cooked chicken and peas or green beans. Simmer until the potatoes and carrots are cooked.

Put the cornstarch in a bowl and spoon some of the hot curry sauce over it. Whisk it to make a paste. Add to the pan and stir until the curry has thickened. If it is too thick add water a little at a time. Sample and add more curry powder or salt to taste. Serve over hot rice. Makes 6 servings.

Tips-
You can use any kind of vegetable you have on hand.

Ginger- Did you know that you can freeze fresh ginger? I bought a piece at the store and just popped it in a freezer bag. When a recipe calls for ginger I pull it out and grate the frozen ginger on my microplane. I don’t even peel it. The peel is not noticeable at all in whatever I am cooking. I was so glad to discover this, no more wasted fresh ginger!

Fanny Farmer’s Raised Waffles

03 Friday Apr 2020

Posted by in Breads, Breakfast, Comfort Food

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Makes 8-10 waffles 8-10 waffles.

1 (1/4-ounce) envelope active dry yeast or 1 1/2 teaspoons
2 cups milk, warmed
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 large eggs
1/4 teaspoon baking soda

Add the milk, butter, salt, sugar, yeast and flour mixing bowl and whisk until smooth and blended. Cover the bowl with plastic wrap and let stand overnight at room temperature.

Heat a nonstick waffle iron. Whisk eggs and baking soda into batter. Pour about 1/2 to 3/4 cup batter into waffle iron. Bake until they are golden and crisp.

The Best Biscuits

15 Saturday Feb 2020

Posted by in Breads, Breakfast, Comfort Food, Uncategorized

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I have been on a search for the best biscuit recipe. This one is close I just wish they were a little taller.

Ingredients-

3 cups flour
3 T sugar
1/2 t salt
4 t baking powder
1/2 t cream of tartar
3/4 cup cold butter
1 egg
1 cup whole milk

Method-

  1. Preheat oven to 450 degrees
  2. I’ve heard that the secret to excellent biscuits is cold butter. I actually took mine out of the freezer and grated it on the big holes of my cheese grater. This was an excellent idea minus the incredibly frozen fingers I ended up with.
  3. Mix the dry ingredients in a bowl.
  4. Since my butter was grated I just mixed it into the dry ingredients with a large spoon and broke up larger chunks quickly with my fingers. You don’t want to mix so much that your butter gets too soft.
  5. I took the milk and egg straight from the refrigerator. Add to the dry ingredient and butter mixture and mix just until everything is well combined.
  6. Turn the dough out onto a floured surface and knead it just a few times then shape into a round.
  7. I used a floured rolling pin to roll it out to a 1 inch thickness. Then cut with a biscuit cutter and place on a parchment lined baking sheet.
  8. Bake for 10-15 minutes or until lightly browned on the top.
  9. Brush the tops with melted butter. The recipe says it makes 12, I got 9.

 

The BEST Sugar Cookies

29 Wednesday Jan 2020

Posted by in Comfort Food, Cookies, Nostalgia

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At Christmas time I decided to make several different sugar cookie recipes in a quest to find my favorite. Kristina recommended this recipe  

Sally’s Baking Addiction has a lot of great recipes you should check out. The thing I love most about this recipe is that the cookies hold their shape and do not spread too much. They are also sturdy and don’t crumble when toddler hands are frosting them. Best of all they are seriously tasty.

Peanut Sauce

27 Monday Jan 2020

Posted by in Comfort Food, Quick and Easy, Salads, Sauces, Talking Food

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This peanut sauce is so delicious on Asian style salads, chicken or eaten out of the jar with a spoon. I don’t always have everything called for, but no matter what combination of ingredients I use it is always so good. I usually use fresh garlic and ginger in recipes, but by adding garlic powder and ginger powder this keeps in my refrigerator much longer.

  • 1/2 cup creamy peanut butter
  • 1/4 to 1/2 tsp ginger powder
  • 1/4 to 1/2 tsp garlic powder
  • 1 1/2 Tbsp fresh lime juice
  • 1 1/2 Tbsp low-sodium soy sauce (or regular)
  • 2 tsp sriracha or Thai sweet chili sauce
  • 1 1/2 Tbsp packed light-brown sugar
  • 1 1/2 Tbsp honey
  • 1 Tbsp sesame oil
  • 4 – 6 Tbsp hot water (just enough for the consistency desired)

Blend everything in a blender or with a stick blender until smooth. I store it in jar in the refrigerator until needed. Can be served cold or slightly warm.

Texas Sheet Cake

04 Monday Feb 2019

Posted by in Brownies, Cakes, Chocolate, Comfort Food

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I thought a search for the perfect Texas sheet cake would be easy. Not so! There are a million recipes out there. I combined a few and this is what I made yesterday. I think it’s still a work in progress. I have noted some possible revisions.

2 cups (8.8 ounces) all-purpose flour

2 cups (14 ounces) granulated sugar

1/2 teaspoon salt

1 cup (8 ounces) unsalted butter

1 cup water

1/4 cup (1 ounce) * natural unsweetened cocoa powder

1/2 cup buttermilk

2 large eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

  • Preheat the oven to 350°F. Spray or butter a half-sheet pan (13×18 inches) and line the bottom with parchment.
  • Combine the dry ingredients: Whisk the flour, sugar, and salt together in a large mixing bowl.
  • Make the batter: In a saucepan over medium-low heat, combine the butter, water, and cocoa powder. Whisk until melted and smooth, and then bring to a simmer. Once simmering, remove from the heat. Using a whisk or electric mixer, beat the hot cocoa mixture into the dry ingredients until combined. Beat in the buttermilk, eggs, and vanilla, followed by the baking soda, until combined.
  • Bake the cake: Spread the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and set the pan on a wire rack to cool briefly, about 5 to 10 minutes, while you make the frosting.

Chocolate Marshmallow Frosting

1 cup butter (2 sticks)

3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)

1/2 cup cocoa powder

2 tsp vanilla

32 oz bag of powdered sugar (about 8 cups)

5-6 cups marshmallows or 1 1/2 cups chopped pecans

• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.

• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.

• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an electric mixer till smooth.

• Pour in the marshmallows and mix in with a spatula. If you are using the pecans you can mix them into the frosting or sprinkle on after pouring the frosting on the cake. So many people have nut allergies so the marshmallow option I what I use the most.

  • Then pour the warm frosting over the cake after it has cooled 5 minutes.  It’s best to frost while the cake is warm, so the marshmallows puff up a little. Do your best to spread the frosting evenly around.

Chocolate Marshmallow Texas Sheet Cake

05 Thursday Apr 2018

Posted by in Cakes, Chocolate, Comfort Food, Desserts, Feeding the Masses, Frosting, Institute Treats, Nostalgia, Quick and Easy, Talking Food

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A few months ago Sister Tucker made a version of this for our Pathway class. It was so good. I thanked her and said, “It tastes like home.” She told me that was the best compliment.

Makes 24-30 pieces

1 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt

1 cup buttermilk (or mix 1 cup of milk with 1 Tbl vinegar)*
2 eggs
1/2 cup oil
1 tsp vanilla

1 cup boiling water

• Heat the oven to 350 degrees.
• Grease a large jelly roll pan or cookie baking sheet.
• Bring 1 cup of water to boil in a small pan, or microwave it for about 3 minutes.
• In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the buttermilk, eggs, oil, and vanilla and beat with an electric mixer for 30 seconds.
• Add 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
• Pour the batter into the prepared baking sheet and bake at 350 degrees for about 25 minutes, or until a toothpick comes clean from the center. Don’t under bake the cake! I’ve done it. It’s not as good as you’d think it would be.

While the cake is baking, prepare the frosting…

Chocolate Marshmallow Frosting

1 cup butter (2 sticks)
3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)*
1/2 cup cocoa powder
2 tsp vanilla
32 oz bag of powdered sugar (about 8 cups)
5-6 cups marshmallows

• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.
• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.
• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an electric mixer till smooth.
• Pour in the marshmallows and mix in with a spatula.
• Then pour the warm frosting over the hot cake when it comes out. THIS IS KEY. It’s best to frost while the cake is hot, so the marshmallows puff up slightly and become nice and gooey soft.

* I often use the milk and vinegar trick because who always keeps buttermilk in the refrigerator. It will turn out fine, but I think buttermilk just makes the cake and frosting so much better. It’s worth the trip to the store to get a quart!

 

 

5 Minute Homemade Hot Fudge

23 Tuesday Aug 2016

Posted by in Chocolate, Comfort Food, Desserts, Toppings

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This recipe is as easy as can be and so good on Brownie Sundaes.

1 stick of butter
8 T cocoa powder (I like dark)
1 1/3 cup sugar
1 cup evaporated milk
1 t vanilla

Bring butter and milk to a slow boil and then add in dry ingredients. Cook on low until it coats the back of a spoon (3 or 4 minutes). Add vanilla last. It stays good in the fridge for like, forever. Seriously. When everything else has spoiled this fudge sauce will still be good! Just pop it in the microwave for about 30 seconds.