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Tag: I Tried It

  • Joanna Gaines’ “Best-Ever” Fluffy Pancakes Live Up to the Name, Thanks to Her Easy Batter Trick

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    My perfect weekend morning starts with diner-style breakfast of fried eggs, crispy oven-baked bacon, and pancakes. It’s a tradition in our house, and we rarely miss out on pancake day. I’ve been mixing pancake batter on a weekly basis for over 20 years, yet I’m still discovering tips that I want to try. 

    For years I relied on a tip I learned from The Kitchn’s buttermilk pancake recipe. The key to those lofty pancakes was to fold egg whites into the finished batter. Then, The Kitchn’s executive editor, Lauren Miyashiro, shared her tried-and-true trick that involved adding an entirely different ingredient at the end, melted butter. But the tip that I’ve found that makes the biggest difference is also what makes Joanna Gaines’ fluffy pancakes the “best ever.” 

    How to Make Joanna Gaines’ Best-Ever Fluffy Pancakes

    To make Joanna Gaines’ “Best-Ever” Fluffy Pancakes start by whisking the dry ingredients together. For her recipe, that includes all-purpose flour, granulated sugar, kosher salt, and hefty doses of baking powder and baking soda. The liquid ingredients include buttermilk, fat, and eggs, which are mixed together in a separate bowl. Gaines calls for a generous amount of fat, 10 tablespoons, for a tender pancake texture and says you can use vegetable oil, melted bacon fat, or melted unsalted butter. 

    After you mix together the liquid ingredients and the dry ingredients separately, you’ll combine them. Then,  and this is the most important part, you set the batter aside for 20 to 30 minutes. Do not cook the batter off immediately. 

    Heat a griddle or skillet over medium-high heat, and add 1/4-cup portions of the batter. Cook until the pancakes are light brown on the underside and bubbles form on the top. Flip and cook until light brown on the second side. Remove to a plate and continue to cook the pancakes until all of the batter is used, then serve with butter and maple syrup. 

    My Honest Review of Joanna Gaines’ Best-Ever Fluffy Pancakes 

    Joanna Gaines’ go-to pancake recipe isn’t unlike many other buttermilk pancake recipes; the ingredients are the standard combination of flour, sugar, leavening, salt, buttermilk, and eggs. I appreciated how simple it is to make the pancakes, simply mixing the dry and wet ingredients separately before combining them. There’s no need to separate or whip the eggs and no gentle folding of airy ingredients. 

    Gaines does call for a hefty amount of leavening — 1 tablespoon of baking powder and 2 teaspoons of baking soda. This is more than many other buttermilk pancake recipes call for, which contributes to the light and fluffy texture of the pancakes. Adding too much leavening can leave a lingering metallic flavor, but I didn’t notice any undesirable flavor. 

    The technique that takes these pancakes over the top is resting the batter. This simple step is easy to overlook, but following the instructions can make a big difference when it comes to fluffiness and height of the pancakes. Resting the batter gives the flour time to hydrate, so you’ll notice the batter becoming thicker as it sets. The leaveners also start getting to work. Carbon dioxide gas bubbles form first when it comes in contact with liquid, and resting gives this reaction time to work. (Science!) The batter gets its second lift when it’s heated on the stovetop. 

    Overall, these pancakes are slightly sweet with a flavorful buttermilk tang. They are light, fluffy, and just what I’m looking for in a morning stack of pancakes. 

    If You’re Making Joanna Gaines’ Best-Ever Fluffy Pancakes, a Few Tips

    Patty Catalano

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  • I Tried the “Hushing the House” Decluttering Method on My Disastrous Cabinets, and Now I’m Doing It in Every Room

    Then, it inspired me to move on to the rest of the kitchen.
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    Rebecca Walden

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  • This 3-Ingredient Tomato Soup Is the 5-Minute Lunch Hack I’m Making on Repeat

    You’ll never guess the secret ingredient.
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    Alexandra Foster

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  • The 1-Ingredient “Magical” Spread I’m Eating for Breakfast, Lunch, and Dinner

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    I’ve always been delighted by magic shows (I love a good card trick!), but have never been able to master the mystery myself — that is, unless we’re talking about food. I can transform egg whites into clouds of pure white meringue, and granulated sugar into creamy caramel sauce. When I recently discovered a simple technique that turns a stick of butter into a light and airy brown butter spread, I knew I had to try it myself.

    See the technique: Whipped Brown Butter 

    How to Make Whipped Brown Butter

    To make this spread, start by browning the butter. Melt butter in a light-colored skillet over medium heat, swirling the pan occasionally so that the heat is evenly distributed. Watch as the melted butter foams and the color begins to change from buttery yellow to tan to golden-brown. The butter’s aroma will also change as it browns from a fresh buttery scent to toasted and nutty. 

    Pour the browned butter into a bowl set inside a second bowl filled with an ice bath. Whisk the browned butter to cool and incorporate air. Once the butter begins to solidify around the edges of the bowl, remove the bowl from the ice bath and continue to whip until the browned butter has lightened in color and is a spreadable consistency.

    My Honest Review of Whipped Brown Butter

    I have used brown butter in its melted form for recipes like this brown butter and Parmesan pasta, or after it has cooled for baking, as in these brown butter blondies. Yet, when I first made this nutty whipped spread I felt like a dang magician! Just a minute or two of hand-whisking transforms brown butter into a spread that is smooth and creamy. The light-as-air texture opens up the flavor of the browned butter and lets more of the nutty, caramelized flavors come through. 

    Making the whipped brown butter is actually quite easy, and it’s something that even beginner cooks should try. My best advice is to take it slowly and not rush. Brown the butter over medium or medium-low heat so that the butter doesn’t splatter and there’s less chance that the butter solids will burn. It’s easier to gauge the color change in a light-colored skillet than a dark-colored pan, so make sure to set yourself up for success with the right equipment.

    The fun starts once the butter has browned. The ice bath will help the melted browned butter cool down quickly, but if you keep the butter over the ice bath for too long, you may see some small lumps in the spread. It’s easy to gently melt the butter back on the stovetop, though, to try again.

    You can make as much or as little whipped brown butter as you want with this technique. Just remember that the time it takes to brown and whip the butter will be shorter for smaller amounts and longer for larger quantities.

    3 Tips for Making Whipped Brown Butter

    Patty Catalano

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  • I Went an Entire Week Without Grocery Shopping or Ordering Takeout — Here’s What Happened

    I saved $150!
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    Brittany Gibson

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  • My “Autumn Spritz” Is the Hit of Every Fall Gathering (It’s a Cocktail Everyone Loves)

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    The beauty of delicious, refreshing, summery libations is that with a few ingredient swaps, you can bring them right with you into fall. While scrolling, I came across a mesmerizing video of an autumn Aperol spritz. I unabashedly replayed the video over a dozen times. The drink weaves together all of the components of the classic cocktail, but leans on cider, apples, and a few warm spices to make it appropriate for this season. I decided to try it to see if it’s worth the hype.  

    How to Make an Autumn Aperol Spritz

    First, make the ice cubes. Add diced apples, cinnamon sticks, and star anise to a large ice tray. Then pour water into them to cover, and put the tray in the freezer.

    Garnish the rim of a cocktail glass with simple syrup, sugar, cinnamon, and edible glitter. To assemble the drink, add the spiced ice cube, then pour in Aperol and apple cider, and top it with Prosecco. 

    My Honest Review of the Autumn Aperol Spritz

    If you love a delicious and refreshingly crisp Aperol spritz, you should definitely try this recipe this fall. Because it uses such big cubes of ice, you don’t have to worry about them melting super quickly and watering down this drink. Instead, they slowly thaw, releasing hints of the star anise and cinnamon sticks (and the flavors of those spices aren’t overwhelming, either).

    The most prep you have to do for this recipe is to make the spiced ice cubes, which took me less than five minutes. I can’t wait to host a fall-themed party this year and serve these drinks. They’re ideal because you can make it in advance and even keep a pitcher of the spritz for easy-to-access refills. If you’re searching for a new trendy drink, it’s definitely worth a try. 

    Tips for Making an Autumn Aperol Spritz

    Ashia Aubourg

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  • Emily Blunt’s “Creamy” One-Pot Pasta Is So Unbelievably Good, I’m Making It Every Week of Fall

    Emily Blunt’s “Creamy” One-Pot Pasta Is So Unbelievably Good, I’m Making It Every Week of Fall

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    I’ve been making turkey bolognese for years. It’s my go-to comfort food when I want something hearty but not too heavy. So when I heard Ina Garten call Emily Blunt’s version “perfect,” my ears perked up. A new spin on one of my favorite dishes sounded great. What really piqued my interest was Blunt’s unique cooking method. The sauce begins on the stovetop and then finishes in the oven. The idea of a hands-off approach that lets the oven do all the work while I tackle my ever-growing to-do list was music to my ears. I couldn’t wait to see how this Hollywood twist on a classic would stack up against my tried-and-true recipes.

    How to Make Emily Blunt’s Turkey Bolognese

    Like any good bolognese recipe, Blunt’s begins with sautéeing some onions in olive oil and butter because, as we all know, “everything tastes better with butter.” The onions don’t spend a lot of time in the pot (just enough to begin to get some color). The recipe then calls for adding finely chopped carrots and celery, which she recommends to pulse in a food processor to save time and get them almost imperceptibly small. The method creates a finer texture that blends seamlessly into the sauce because Blunt says her kids are funny about vegetables. As someone who appreciates a good veggie-loaded pasta, I appreciated this step.

    Once all of the vegetables are mixed together, add the garlic and sauté for a minute or two before adding the ground turkey. Continue cooking until the meat begins to brown, then deglaze the pot with a full cup of white wine. White wine is essential, according to Garten, who says that if you use red, it tastes more like beef bourguignon. After it has reduced slightly, add the tomato paste, another cup of milk, two bay leaves, and a Parmesan rind and let everything come to a simmer. Add salt and pepper, then put a lid on the pot and transfer it to the oven.

    It cooks at 300°F for 45 minutes. This hands-off approach is the perfect remedy for busy cooks, parents, students, and anyone who values the ability to multitask. I only had to come back to cook the noodles. The final step involves stirring the cooked, draining noodles into the sauce, and adding some reserved pasta water back in, along with some grated parmesan and another knob of butter.

    As a lover of turkey bolognese and bolognese, in general, I already knew I was going to love this. The longer, slow cooking time in the oven gives it a rich, almost caramelized flavor that had everyone in my family going back for seconds. The turkey was tender and flavorful, and the vegetables melded perfectly into the sauce.

    That said, I did make a couple of minor tweaks. My kids prefer a saucier sauce, so I stirred in a bit of leftover tomato puree, seasoned liberally with salt and pepper, and finished the entire pot off with a splash of balsamic vinegar to brighten it up a bit. The verdict from my family? Two enthusiastic thumbs up. My kids happily devoured their portions, and my youngest even asked if we could have it again the next day!

    Tips and Substitutions for Emily Blunt’s Turkey Bolognese

    Kris Osborne

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  • Jennifer Garner’s Favorite Cobbler Is the Easiest Dessert I’ve Ever Made (My Family Can’t Get Enough!)

    Jennifer Garner’s Favorite Cobbler Is the Easiest Dessert I’ve Ever Made (My Family Can’t Get Enough!)

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    Jennifer Garner might be the most down-to-earth, relatable celebrity to have walked the red carpet. With the popularity of her Pretend Cooking Show on Instagram, the fact that she doesn’t take herself too seriously, and her genuine love and affection for her family, I’ve become a real fan. So when she and her mom, Pat, made their viral blackberry cobbler recipe on The Today Show, I was excited to try it.  What really convinced me, though, was when Pat said she’d already made it three times that week for several potlucks because “it’s easy and everyone loves it.” A dessert that promised to be both easy and crowd-pleasing? Sign me up!

    Get the recipe: Jennifer Garner’s Blackberry Cobbler

    How to Make Jennifer Garner’s Blackberry Cobbler

    While it’s now known as Jennifer’s cobbler, the original creator of this now-viral recipe is Mrs. Lantz, a neighbor and longtime friend of Pat. Here’s how to make it:

    Start by preheating your oven to 425°F and greasing a small baking dish. Add four cups of fresh blackberries to the pan. There’s no need to be precious about drying them, just give them a quick wash. Then drizzle a tablespoon of fresh lemon juice and a 1/4 teaspoon of almond extract over the berries for a little flavor boost, and toss everything to combine.

    In a medium bowl, mix together one cup each of sugar and flour with a quarter teaspoon of salt. Lightly whisk an egg and stir it into the flour mixture. Then, use your fingers to bring it together in clumps. The mixture will be somewhat moist with some smaller clumps of batter formed, but not all of the dry ingredients will be incorporated into the crumble, and that’s “no big deal,” according to Jen. Pinch off clumps of batter with your fingers and rustically scatter them over the blackberries. It’ll create a delicious, crumbly topping as it bakes. Finally, melt six tablespoons of unsalted butter and drizzle it over the entire dish. Pop the pan into the oven for about 25 minutes or until golden and bubbling. 

    I’ve got to hand it to Jennifer and her mom; this cobbler is a winner. The first time I made it, my kitchen filled with the most delicious aroma of warm berries and butter. When I pulled it out of the oven, golden and bubbling, I knew we were in for a treat. The blackberries cooked down into a tangy, sweet jam that perfectly balanced the buttery, lightly crisp topping. My whole family raved about it, even my husband, who usually passes on dessert.

    I also shared some with our neighbors and was told that their daughter’s eyes practically popped out of her head — it was that good. The following day, I was flooded with follow-up texts saying things like, “It’s very delicious … thanks again for bringing it over,” and “The best part was how crispy the top was. Best cobbler topping I’ve had!” and “If you have a link to the recipe, please send it!” Based on that, I’d say it was a huge success.

    Tips and Swaps for Making Jennifer Garner’s Blackberry Cobbler

    I can’t recommend making this cobbler enough. It’s the perfect combination of impressive and effortless — ideal for family dinners and potlucks. Plus, it’s endlessly customizable, so you’ll never get bored. Whether you’re a seasoned baker or a kitchen novice, this recipe is a surefire (easy) way to end any meal on a high note. 

    Get the recipe: Jennifer Garner’s Blackberry Cobbler

    Kris Osborne

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  • Cameron Diaz’s Cuban Burger Recipe Is So Much Better Than I Could Have Expected

    Cameron Diaz’s Cuban Burger Recipe Is So Much Better Than I Could Have Expected

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    Picture this: it’s a smash burger and a Cuban sandwich all wrapped in one. That’s right, the perfect two-in-one combination smash burger bursting with all kinds of flavor, topped with ham and cheese and pickles like a proper Cuban sandwich. Cameron Diaz shared this brilliant creation in partnership with William Sonoma at an event in Napa Valley, showing off her favorite Cuban smash burger sandwich that pairs well with a bottle of Avaline Rosé, from the wine company she co-founded. The recipe sounded intriguing enough to me, with ingredients that you wouldn’t normally see in a burger patty, so I had to give it a try. Here’s what I thought.

    Get the recipe: Cameron Diaz’s Cuban Smash Burger

    How to Make Cameron Diaz’s Cuban Smash Burger

    Slice red onion and avocado, and place in a small bowl. Pour the pickling juice from a jar of pickle chips into the bowl, then place it in the fridge to quick pickle.

    In another small bowl, mix together mayonnaise, yellow mustard, microbladed garlic, and sugar. Set aside.

    In a large mixing bowl, mix together lime zest, lemon zest, orange zest, granulated garlic, granulated onion, cumin, dried oregano, salt, and pepper. Add the ground beef and pork, and mix together until everything is evenly combined. Split the burger mixture into eight balls.

    Heat up a griddle or cast iron skillet to medium heat. Smash the burger patty on the hot pan and cook on each side for two to three minutes. When you flip, add a slice of Black Forest ham, Swiss cheese, and pickle chips to the top of each burger. Transfer the cooked burgers to a sheet pan, then cover with another sheet pan or tented aluminum foil to let the cheese melt and the burger to set.

    Spread the homemade aioli on brioche buns. Place the burgers on the buns, then top with the pickled onions and avocados. Serve with plantain chips and a glass of Avaline Rosé.

    Although this recipe is quite involved for a smash burger, I have to admit, it’s worth the effort. The extra taste that you get from the zest and the seasonings, the golden aioli, and the added layers of ham and cheese really do make a difference in turning this burger into a gourmet experience. My family was ooh-ing and ahh-ing at how tasty this burger was, and we’ve already set a plan to make them again in the future. The patty was bursting with flavor and the creamy aioli paired well with the tangy pickles and onions. The taste was surprising and certainly not something I would expect from a smash burger.

    After I finished my burger, I did walk away with two small edits, simply based on my own taste preferences. I don’t think the burger patties needed so much zest. Don’t get me wrong, I think the combination of the lime, lemon, and orange zest did add a unique flavor to these patties that I liked. But I think half the amount of zest would still give the burger that unique taste and not completely overpower the flavor.

    Second, I would say to use half the amount of garlic as well. The garlic in the aioli was also incredibly overpowering, and while I am a big fan of garlic (I’m Italian, after all), I actually think it was a bit much for this patty. Use only one clove instead of two, and I think it would help balance out the flavor.

    But all in all, this recipe was divine, and absolutely worth the extra effort.

    Tips for Making Cameron Diaz’s Cuban Smash Burger

    Kiersten Hickman

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  • Reese Witherspoon’s Watermelon Margarita Is So Delicious, I’m Definitely Making It for the Fourth of July

    Reese Witherspoon’s Watermelon Margarita Is So Delicious, I’m Definitely Making It for the Fourth of July

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    Reese Witherspoon is known for her acting chops, thriving online book club, and successful media company, but apparently the woman also knows her stuff when it comes to making a cocktail. Witherspoon shared on her Instagram a recipe for her favorite watermelon mint margarita, and it looks like the perfect refreshing cocktail we need this summer. So does it live up to the hype that this actress is giving this drink? We decided to give it a try and see if it’s worth pulling out the recipe for our summer barbecues this year.

    How to Make Reese Witherspoon’s Watermelon Mint Margarita

    Add cubed watermelon to a blender and blend until the fruit has been pureed.

    In a cocktail shaker, add the pureed watermelon with tequila, lime juice, agave nectar, and mint. Toss in ice cubes, then seal and shake the drink for at least 15 or 20 seconds, or until the cocktail shaker is very cold to touch on the outside.

    Fill a short drinking tumbler with ice. Strain the margarita into the glass, then garnish with a slice of watermelon and lime.

    This drink was exactly what I hoped for from a watermelon margarita recipe. It was refreshing, tasty, light, and the kind of thing I would want to sip on when it’s the summertime. The taste of this margarita is exactly what I would envision a bright summer day to taste like: fresh watermelon and mint with freshly squeezed lime juice. The tequila is not too overpowering, making this drink very drinkable. Perfect for summer happy hours or barbecues.

    However, while I did enjoy this margarita, I do have two small edits to the recipe that I think would very much enhance this dish. Because this is a margarita, I think adding in at least 1/2 ounce or 3/4 ounce of orange liqueur, like Triple Sec or Cointreau, would elevate this drink significantly. This would also mean decreasing the amount of agave nectar in each cocktail, given that the orange liqueur and the fresh fruit will help sweeten it enough already.

    Otherwise, I would highly recommend shaking up this drink this summer, and can whole-heartedly agree that Witherspoon knew what she was doing when dreaming up this one.

    Tips for Making Reese Witherspoon’s Watermelon Margarita

    Kiersten Hickman

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  • I Tried Victoria Beckham’s “Favorite” Brownies and They’re So Easy, I’ll Be Baking Them Every Week

    I Tried Victoria Beckham’s “Favorite” Brownies and They’re So Easy, I’ll Be Baking Them Every Week

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    Out of all the celebrities out there to have brownie recipes, I’ll be completely honest with you: I never would have expected someone like Victoria Beckham to have one. So when I came across her brownie recipe, which is apparently her “favorite brownies to make,” I honestly was curious. People reports that these brownies are “not too fudgy and definitely foolproof,” which sounds like my kind of easy recipe. But would it be good? Would this brownie recipe truly “spice up my life?” (Wink, wink.) I put it to the test to find out.

    Get the recipe: Victoria Beckham’s Easy Brownies

    How to Make Victoria Beckham’s Brownies

    Preheat the oven to 350 degrees. Beat together the sugar, cocoa powder, and melted butter. Crack in the eggs and mix in the vanilla extract, beating until smooth. Sprinkle in the flour, baking powder, and salt. Beat until the batter is combined.

    Grease a 13×9-inch pan with butter, then spread the batter with a rubber spatula into the pan. Bake in the oven for 20 to 25 minutes, or until a toothpick comes out clean. Let the brownies cool for about an hour before slicing and serving.

    You know it’s a very good sign these brownies are going to be great if you find yourself licking the spoon, and evidently the rest of the bowl, after scraping the brownie dough into your pan. I was transfixed by how delicious this brownie batter tasted despite being so simple to throw together, and honestly felt excited to bake these brownies and see what they tasted like once I had the finished baked good.

    I can happily report that People’s description of these brownies was actually correct. They aren’t too fudgy, yet they are incredibly easy to make. I’m a fan of a cakey brownie versus a super fudgy brownie (probably because I’m more of a cake person than a frosting person), so this dessert was perfect. My only critique is that I feel it needs a touch more salt to accent all of that cocoa powder in the batter, and maybe some added chocolate chips to get some gooey chocolate to level out the texture of the dessert. However, these things are very small and easily adjustable, so I feel I will be making this recipe again soon.

    Tips for Making Victoria Beckham‘s Brownies

    Kiersten Hickman

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  • Giada De Laurentiis’ Brilliant Trick Has Forever Changed How I Make French Toast

    Giada De Laurentiis’ Brilliant Trick Has Forever Changed How I Make French Toast

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    I love olive oil and basically never use any other cooking oil in my home. Replacing the traditional butter with extra-virgin olive oil took my brain to a place of whole-new French toast possibilities. I just had to try it for myself. Here’s how it went.

    How to Make Giada’s Olive Oil French Toast

    My Honest Review of Giada’s Olive Oil French Toast

    I’m a fan! While I was immediately intrigued by this little innovation, I must admit I was also skeptical. Butter is a pretty key ingredient in French toast. It brings richness and fat, and besides, what’s breakfast without butter? But olive oil is also pretty rich tasting, and though it doesn’t have the creamy flavor that dairy brings, a good quality olive oil brings its own robust, floral flavor to the party.

    I am a noted savory breakfast person who will take an egg over a pancake (or French toast) any day. Which is why this take on French toast worked so well for me. I associate olive oil with savory flavors, so while this French toast wasn’t specifically a savory version ( I used a traditional sweetened custard and challah bread, which is lightly sweet), it did walk the line between sweet and savory in a great way. 

    Using the olive oil as a replacement for maple syrup as the “finishing syrup” solidified the whole dish for me. You get the hit of sugar from the custard and the berries, but not the super sticky sweetness of maple syrup. Maple syrup and butter make great bedfellows, but my new breakfast flavor combo is berries and EVOO. Maybe I’ll try it on pancakes next …

    Tips for Making Giada’s Olive Oil French Toast

    Andrea Rivera Wawrzyn

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  • Ree Drummond’s “Top Secret” Baking Trick Makes Boxed Mix Taste 100x Better (It’s So Fluffy!)

    Ree Drummond’s “Top Secret” Baking Trick Makes Boxed Mix Taste 100x Better (It’s So Fluffy!)

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    Baking the perfect cake isn’t the easiest task in the world, but Ree Drummond has a special secret for making one of the best chocolate cakes you’ll ever have: Using a boxed mix.

    Yes, okay, that seems like cheating — but when you watch Ree bake this chocolate cake, you realize that it’s actually ingenious. Instead of worrying about the proper mixture of dried ingredients, Ree makes the process easy by doctoring a box of dark chocolate cake mix with ingredients you likely already have: whole milk, butter, eggs, vanilla extract, and chocolate chips. These additions promise a richer, moister cake.

    So is her “top secret” cake really that good? I decided to test this chocolate cake and see if it really can pass off as a homemade cake with a very big secret.

    Preheat the oven to 350°F. Grease a Bundt pan with cooking spray, then set aside.

    Next, ignore the instructions called for on the box. Instead, whisk together a box of dark chocolate cake mix, whole milk, melted butter, eggs, vanilla extract, and chocolate chips. Pour the batter into the prepared Bundt pan and bake for 40 minutes, or until a toothpick comes out clean.

    Let the cake cool in the pan for a few minutes, then remove the cake to a cooling rack and let it cool completely.

    Once the cake is cool, make a thick ganache by whisking together heavy cream and chocolate chips in a small saucepan. Once the chocolate is melted and the ganache is smooth, remove it from the heat and let it cool for a minute before drizzling onto the cake. Add sprinkles or other toppings if desired.

    I am pleasantly shocked at how delicious this cake is. Even before baking this cake, I had a feeling it was going to be good based on how light and fluffy the cake looked in the photos. Once baked, the cake came out clean and held a shape that had me positively in awe.

    I was delighted to discover that my assumptions were correct; the cake was, in fact, light and fluffy. The texture isn’t too moist or too dry, and the flavor is exactly what I look for in a chocolate cake. The chocolate chips mixed throughout create tiny pockets of melted chocolate, which give the whole thing molten lava cake vibes.

    The only thing I didn’t quite enjoy was the use of chocolate ganache here. Because the cake itself was already so chocolaty (thanks to those aforementioned chocolate chips), I felt the ganache made the chocolate a little overpowering (which is saying a lot for a chocolate enthusiast like myself). I think instead I would have preferred a vanilla drizzle on top to balance out the flavors, and let the chocolate cake really shine in comparison.

    Tips for Making “Top Secret” Chocolate Cake

    Kiersten Hickman

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  • Jennifer Aniston Just Taught Me Her Trick for Making Her Favorite Creamy Pasta — Without a Drop of Cream

    Jennifer Aniston Just Taught Me Her Trick for Making Her Favorite Creamy Pasta — Without a Drop of Cream

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    As self-proclaimed food people, we have our celebrity chefs we love to follow for recipe inspiration: Ina Garten, Giada De Laurentiis, Gordon Ramsay, Bobby Flay … the usual suspects. And then there are the celebs who take you by surprise, like Jennifer Aniston. Jen’s favorite salad to eat on the set of Friends blew up on TikTok last year, so when we stumbled across her recipe for carbonara, we couldn’t help but give this hidden gem a try. Is her pasta recipe just as good? Is Jen a secret culinary star who has yet to truly be discovered and appreciated? Let’s find out.

    Get the recipe: Jennifer Aniston’s Carbonara

    How to Make Jennifer Anniston’s Carbonara

    Bring a large pot of salted water to a boil. While you wait, cook slices of turkey bacon and a small red onion (both diced small) in a large skillet. Cook until the bacon and onions are crispy and caramelized, about 10-15 minutes. Add in minced garlic cloves and stir, cooking until the garlic is fragrant — another 1 to 2 minutes.

    While you cook, whisk together a large egg, low-fat milk, and grated Parmesan cheese in a small bowl. Set aside.

    When the water is boiling, cook 1 pound (16 ounces) of spaghetti. Boil according to the package instructions. Once cooked, reserve 3/4 cup of the pasta water before draining.

    Pour 1/2 cup of the hot pasta water slowly into the bowl with the egg mixture, whisking continuously so you don’t scramble the egg.

    Toss the hot pasta in the skillet with the cooked bacon and onion. Pour in the egg mixture, then turn the heat on low and toss the pasta until the sauce has thickened. If it seems too dry, add in the other 1/4 cup of pasta water.

    Season with salt, pepper, and extra grated Parmesan cheese.

    So is Jen a culinary star? For the average working adult who needs a quick, delicious pasta on a weeknight, I say yes. All in all, I did enjoy this recipe. Carbonara isn’t the easiest dish to make; it requires a careful hand and a lot of patience to get the sauce just right. Jen’s recipe turns a complicated dish into an easy weeknight meal, which I do appreciate.

    However, it’s also clear from the ingredients that this recipe was meant to be a lighter version of the classic carbonara by using turkey bacon instead of guanciale, and lightening up the amount of egg yolk and cheese by adding in low-fat milk. While these swaps did work for this recipe, I knew instantly that this recipe was missing a key ingredient for the cooking process: olive oil.

    Typically a fatty pork like guanciale, prosciutto, or bacon is used for a carbonara, so meat cooks in its own fat. However, turkey bacon doesn’t have as much fat to cook in, so cooking it by itself in the skillet without some kind of fat was not going to work. Plus, the onions need something to cook in, too! So I went ahead and added a tablespoon of olive oil to the skillet when cooking the bacon and the onion, which helped immensely.

    After that small tweak, cooking this recipe was an absolute breeze, and I absolutely plan on making it again for dinner soon. Maybe tonight!

    3 Tips for Making Jennifer Aniston’s Carbonara

    Kiersten Hickman

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  • I Tried the Viral 2-Ingredient “Crookie” That’s All Over TikTok and Yes, You Should Make It Immediately

    I Tried the Viral 2-Ingredient “Crookie” That’s All Over TikTok and Yes, You Should Make It Immediately

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    Paris is no stranger to a tasty treat. The City of Lights is renowned for its incredible bakeries and their seemingly endless supply of unique recipes like this almond croissant cookie. The best part is you don’t have to visit Paris to try one of the many bakery treats hailing from the city of romance. Macarons, éclairs and crêpes are just a few of the French-born recipes that are menu staples in countless bakeries across the US. 

    Lately, however, one Austrian-born flaky pastry has been having a serious renaissance in Paris. Thanks to the novel idea of combining a classic chocolate chip cookie with a freshly baked croissant, foodies everywhere have been chomping at the bit for a taste of this one-of-a-kind Parisian creation known as The Crookie. 

    Whether The Crookie is an ingenious idea or an over-the-top execution is still up for debate, however there is no denying the fact that the controversial treat has completely taken the internet by storm. I love cookies and I love croissants, but do they need to be together? I was eager to find out.

    Get the recipe: The Crookie 

    Starting with the croissant, you will have a couple of choices to consider before combining it with cookie dough. Using mini croissants will result in a smaller, more palatable bite as compared to using full-size croissants. Being that croissants already boast a rich flavor as is, the addition of chocolate chip cookie dough could put the sweetness factor over the top for some when using a full-size croissant. 

    Once you’ve acquired your croissants, go ahead and cut each of them in half from end to end and place them down on a baking sheet face up. Next, place a layer of chocolate chip cookie dough on the open face of one side of each croissant. You can use either a store bought cookie dough, or even better, make one from scratch. 

    After you’ve laid out the layer of cookie dough, close the other half of the croissant on top of the cookie dough and proceed to place another layer of cookie dough on the top side of the croissant. You can get creative with this step and use as much cookie dough as you like. Create small little dollops, or spread it out across the entire surface area of the croissant. 

    Place each croissant on a baking sheet lined with parchment paper, then place into an oven preheated to 350°F. Bake for about 14 minutes, or until the edges start to turn golden brown. When ready, remove the crookies from the oven and allow to cool on a wire rack for a few minutes before digging in and enjoying a bite of Parisian-inspired goodness.  

    My Honest Opinion of The Crookie

    Personally, I love the idea of this recipe. It combines two treats that I love indulging in and creates one very sweet and savory treat. I was impressed with how gooey the inside of the crookie became after biting into it, and each subsequent bite was just as flaky and food coma-inducing as the last. I can see why this recipe has been so popular as of recently and it has been a lot of fun to witness all of the creations that have spawned from it. 

    I will say that the next time I make crookies I am definitely using mini croissants. While I do love the flavor and texture, I found having to eat through an entire jumbo-sized crookie to be too much. I think this recipe is perfect as a bite-sized appetizer to be served when entertaining guests. The croissant would be less than half the size of a normal croissant and you could use way less cookie dough. Not only would it be smaller, but you would probably eat just as much due to them being so darn easy to eat. 

    2 Tips for Making The Crookie

    Nathan Hutsenpiller

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  • I Tried Chinese-Style “Silken Eggs” and They’re So Good, I Made Them Twice In One Day

    I Tried Chinese-Style “Silken Eggs” and They’re So Good, I Made Them Twice In One Day

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    Social media is an incredible tool for sparking inspiration in the kitchen, like with this viral mac and cheese, or this Trader Joe’s dumpling hack. When a new cooking trend goes viral, I can’t help but want to give it a try, and these Chinese Silken Eggs are currently taking over my TikTok feed.

    If you’re not familiar, Chinese silken eggs are a traditional Chinese dish found all over China. It’s a soft egg dish that has been steamed in a bowl, sliced, and served with sauce on top. (This method is also similar to making Korean-Style Steamed Eggs.) The videos online show fluffy, jiggly eggs that almost resemble a custard, but it’s actually meant to be a savory dish served for breakfast. So of course, being the breakfast lover that I am, I had to give this recipe a try.

    After watching a few videos of how to make Chinese Silken Eggs, I decided to go with Kylie Sakaida’s take on the viral recipe. She’s a registered dietitian who claims to regularly make this breakfast recipe, so I followed her lead for how to make these eggs and what to serve with them.

    Get the recipe: Chinese Silken Eggs

    How to Make Chinese Silken Eggs

    Whisk together 2 large eggs with 3/4 cup of water and a pinch of salt. Strain the egg mixture into a bowl with a fine mesh strainer. The bowl you choose should be able to handle heat, like for a microwave or oven.

    Wrap the bowl with plastic wrap, then place in a steamer. Steam the eggs for 12 minutes.

    Remove the bowl carefully from the steamer, then peel off the plastic wrap. Drizzle the top with soy sauce and sesame oil. Slice the egg into cubes to allow the sauce and oil to seep into the cooked eggs.

    Top with sliced scallions and serve with rice and kimchi, if desired.

    I’ve never steamed eggs before, so trying this was a new cooking experience for me, and it was surprisingly a very easy one. This method produces a light, fluffy egg that is delicate with each bite. Paired with the spicy kimchi and the rice, topped with sliced scallions, these silken eggs are full of flavor and absolutely a meal I would make again.

    I would make this for breakfast (maybe without the kimchi, because eating super spicy foods first thing in the morning is not my favorite), but I also found this to be a really filling and tasty lunch. I’m not against eating breakfast foods at all times of the day, so this meal is certainly one I will turn to if I need an easy meal to cook if I’m feeling stuck on what to make for breakfast or lunch.

    2 Tips for Making Chinese Silken Eggs

    Kiersten Hickman

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  • I Tried Selena Gomez’s Favorite Chicken Dinner from Her Nana, and I’ll Definitely Be Making It Again

    I Tried Selena Gomez’s Favorite Chicken Dinner from Her Nana, and I’ll Definitely Be Making It Again

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    Everyone has that one dish that is a comfort food staple. For me, it’s my grandma’s Italian meatballs. For Selena Gomez, it’s her Nana’s tortilla chip chicken casserole. Made with very simple ingredients, this casserole is a cheesy comforting dinner that is one of Gomez’s favorite childhood dishes. On her HBO Max show Selena + Chef back in 2020, she brings Nana herself on the show as the two of them demonstrate how to make her favorite meal. Watching her crinkle the tortilla chips and layer the casserole with thick slices of Velveeta cheese had my stomach growling, so of course, I had to give it a try myself.

    How to Make Selena Gomez’s Chicken Tortilla Chip Casserole

    Preheat the oven to 350 degrees.

    In an oven-safe casserole dish, cover the bottom with a layer of finely crushed tortilla chips. (Selena and her Nana seem to be using Doritos!)

    Add another layer of strips of cooked chicken. A rotisserie chicken works well here!

    Next, add a layer of chopped yellow onion and jalapeño. Then finish off this layer with slices of Velveeta cheese.

    Repeat the same process for a second layer; crushed tortilla chips, strips of chicken, onion and jalapeños. The jalapeños are technically optional for this second layer, so if you’re not big on spicy, feel free to skip it the second time.

    Pour 2 cups of chicken broth over the casserole dish. You may not need as much; you’ll know if it’s the right amount if your ingredients are soaked but not completely submerged.

    Finish it off with slices of Velveeta cheese. For the authentic “Selena-style” you can add more crushed tortilla chips, and of course, feel free to add more onions and jalapeños if you like.

    Bake the casserole for 20 minutes, then serve warm.

    This is the kind of comfort meal that reminds me of cold nights with my in-laws in the Midwest: comforting, tasty, cozy, and incredibly easy to make. It uses ingredients that you already have, and it doesn’t take long to throw together. The simplicity of this recipe alone has earned major brownie points in my eyes.

    Now typically with simple recipes like this, I tend to be skeptical. Can a comforting casserole really be good if the main source of carbohydrate is a bag of tortilla chips? Surprisingly enough, this recipe works. The chicken broth soaks the crushed tortilla chips enough that it creates a filling base that isn’t soggy or bland. The combination with the melted Velveeta cheese and the chicken and the potent jalapeños mixes well, and I may just find myself adding this to my weekly meal rotation. Especially knowing how easy it is to throw together!

    Also, for not having any seasonings (even salt and pepper!) this casserole still had a lot of flavor. I think the saltiness from the chips and the spice from the vegetables gives it enough where you don’t have to worry about adding in a ton of seasoning, which I was pleased with after being skeptical with the ingredient list.

    However, I will be making one edit the next time I make it. I don’t think adding raw vegetables to this casserole works — I still felt like I was chewing on raw onions and jalapeños even after this casserole was cooked in the oven. Instead, I think I might sauté the vegetables before adding it in. Sure, it adds another step, but I think it will elevate the taste and texture of this dish.

    3 Tips for Making Selena Gomez’s Chicken Tortilla Chip Casserole

    Kiersten Hickman

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  • I Tried Dolly Parton’s Famous Southern Cinnamon Bread and It’s So Good, I Could Eat the Entire Pan

    I Tried Dolly Parton’s Famous Southern Cinnamon Bread and It’s So Good, I Could Eat the Entire Pan

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    A top queen of country music, Dolly Parton has a few other major career achievements on her list. One of those is having a theme park in Tennessee named after her — Dollywood. Located under an hour from where Dolly Parton is from, the park offers a range of rides, attractions, and delicious dining options. And while you can certainly enjoy a day of fun and then sit down for a savory meal of fried chicken or a pit ham dinner, there’s one stop on the Dollywood map that’s a can’t-miss for curbing a sweet tooth.

    The Grist Mill honors the state’s first mill to grind wheat and corn with the power of a water wheel. Cinnamon bread is made on-site, and rumor has it, there’s a constant long line to get your hands on a loaf. With that popularity, we knew we had to put Dolly Parton’s cinnamon bread recipe to the test to see just how delicious it really is. It takes a few steps and a bit of patience, but it certainly is well worth the wait.

    Get the recipe: Dolly Parton’s Cinnamon Bread

    How to Make Dolly Parton’s Cinnamon Bread

    This recipe requires quite a few steps, but each uses simple ingredients.

    My Honest Review of Dolly Parton’s Cinnamon Bread

    I actually made this recipe twice and ended up scrapping the loaves on the first try. There is very little yeast and water in this bread recipe, and it requires warmth in order to thrive. I simply didn’t have the dough rising in a warm enough space (it is winter, after all) in order for it to achieve the proper texture. The second time, however, I left it closer to a heat source which helped. This recipe produces two small loaves, similar to how you would get them at Dollywood. It’s not your typical large, fluffy loaf of cinnamon pull-apart bread. Next time I might consider scoring, topping, and baking the whole loaf as one.

    While I do wish they were a bit bigger and puffier, the flavor of these little loaves made up for everything else. It was just like what you would expect from a theme park treat. Every bite is so incredibly flavorful, without being overwhelmingly sweet. The topping makes for a slightly crunchy, chewy exterior — it’s just like the loaf had been deep-fried and then doused in cinnamon sugar, without ever going into a fryer.

    Three Tips for Making Dolly Parton’s Cinnamon Bread

    Molly Allen

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  • I Tried the Viral 3-Ingredient “Pancake Bowl” and It’s So Much Easier Than Making Actual Pancakes

    I Tried the Viral 3-Ingredient “Pancake Bowl” and It’s So Much Easier Than Making Actual Pancakes

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    Pancakes are undoubtedly one of my favorite breakfast foods, but they’re rarely on the weekly lineup. Like most, mornings are a bit rushed in my household. With lots to do and little time, my breakfast needs to come together fast and it needs to be filling enough to last me until lunch.

    While pancakes are fairly easy to make, traditional pancakes require time. There’s a lot of babysitting the griddle (you’ve got to get that perfect flip!) and quite a few dirty dishes. During the weekdays, grab-and-go breakfasts with minimal cleanup are a must. That’s why Brynley Joyner’s “lazy girl pancake bowl” recipe on TikTok caught my attention — and that of a million others. In the recent viral video, Joyner shares how she makes protein-packed pancakes in the microwave in under five minutes. Need I say more?

    As a trained chef, I’m admittedly a bit skeptical about pancakes prepared in the microwave. However, since the recipe is getting thousands of rave reviews and I would be thrilled to finally be able to enjoy homemade pancakes during the week, I figured I have to see for myself!

    How to Make the Viral Pancake Bowl

    While Joyner doesn’t give exact measurements for the pancake bowl, I was able to find a recipe online by Basics with Bails. Here’s what you’ll need to get started: ½ cup of pancake mix, ½ cup of egg whites, and half a banana. According to Joyner, any pancake mix works, but I noticed she and several other TikTokers used Birch Benders Pancake and Waffle Mix, so that’s what I bought. 

    While Joyner dubbed this recipe the “lazy girl pancake bowl,” she actually prepared her pancake in a rectangular glass dish, as did most other creators. In a microwave-safe bowl or dish, mash half a banana, mix in ½ cup of pancake mix, ½ cup of egg whites, and a scoop of protein powder, if desired. While most pancake recipes call for water as the liquid, Joyner recommends using egg whites for added protein and fluffiness. 

    Once the batter is completely mixed, loosely cover and set in the microwave. Joyner says to cook for about two minutes, but I noticed other TikToks said it could take anywhere from a minute to three minutes. 

    When it’s puffed up and there’s no more liquid, it’s ready. Throw on whatever toppings you have on-hand. In Joyner’s video, she enjoyed with a dollop of coconut yogurt, frozen berries, chocolate granola, almond butter, cacao nibs, bee pollen, and a drizzle of date syrup. 

    My Honest Opinion of the Viral Lazy Girl Pancake Bowl

    After making the viral lazy girl pancake, I get why it’s trending. The breakfast came together so quickly, was very filling, and felt indulgent. There wasn’t any clean up because it’s a one-bowl recipe — no kitchen utensils, pans, or griddle. With minimal effort, breakfast was on the table in under five minutes. 

    That being said, I do find that calling this a “pancake” is a bit of false advertising. It certainly isn’t a replacement for the comforting, fluffy pancakes we know and love. The texture is a bit more dense and, given there was so much egg in the batter, it wasn’t great on its own — toppings are a definite must! 

    3 Expert Tips for Making the TikTok Pancake Bowl

    Sam Schwab

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  • I Tried “Texas Trash Dip” and It’s So Easy I’m Definitely Making It for My Super Bowl Party

    I Tried “Texas Trash Dip” and It’s So Easy I’m Definitely Making It for My Super Bowl Party


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    I may be a born and bred New England girl, but honestly? Texas knows how to create a recipe. Between their meaty bowls of chili to their taste in pie and other delicious desserts, the good people of the Lone Star State know what it means to eat. Needless to say, when I come across any recipe that has Texas in the name — especially something as outlandish as “Texas Trash” like this pie — I have to give it a try.

    Despite Texans insistence on not adding beans to their chili, their dips seem to be a different story. Texas Trash Dip (also known as Mexican Bean Dip) is a cheesy refried bean-based dip perfect for any large gathering, like watching the big game. While there are plenty of renditions of this popular recipe online, I decided to use one from the blogger Foodie Crush.

    So grab your bag of tortilla chips, and let’s give this trashy dip a try.

    Get the recipe: Cheesy Texas Trash Dip

    How to Make “Texas Trash Dip”

    Preheat the oven to 350 degrees.

    In a large microwave-safe bowl, melt 1 package of cream cheese (8 tablespoons) and 1 cup of sour cream on high for one minute.

    Mix in 2 (16-ounce) cans of refried beans, a 7-ounce can of chopped green chiles, 1 package of taco seasoning mix, and 2 cups of shredded Mexican cheese.

    Spray a 9×13-inch casserole dish with a non-stick cooking spray. Spread the bean mixture into the pan, then sprinkle the top with 2 more cups of shredded Mexican cheese.

    Bake in the oven for 25 minutes, then garnish however you would like! Sliced black olives, green onions, dollops of sour cream… it all works.

    This is the kind of dip you could just mindlessly eat and not realize how much you’ve consumed, because it’s that good. It’s creamy, cheesy, salty, zesty; basically everything you want from a Mexican bean dip.

    If I’m being honest, though, I do feel like this dip could have used a little more spice. Doubling the amount of seasoning I think would have really added to the flavor of this dish, as well as the number of green chiles. I also think adding spicy peppers or even a hot sauce could help.

    All in all, I would say this is a bean dip I would absolutely make again. I like it way more than a classic seven-layer dip (given that it’s warm and not cold), but you can still add all kinds of cold toppings to give it that little extra oomph of flavor — like fresh salsa or avocado.

    4 Tips for Making “Texas Trash Dip”





    Kiersten Hickman

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