Hot Fudge Pudding Cakes

by Irene Lindvall

Hot fudge pudding cakes - need I say more? My first attempt at this recipe was on Thursday and since we each didn't need to eat one, I baked the second one on Friday. Thursday's attempt is the first photo and not pictured is the sugar/cocoa mixture that didn't quite set in. Three tablespoons was added and probably the equivalent of 1/2Tbsp did not bake into the cake. We ate around that, and otherwise, the cake was delicious and the molten had a delicious and powerful coffee flavor which Eric enjoyed. I forgot to buy vanilla ice cream to serve with it, but it was still tasty.

Friday's attempt came out much better. Eric would like to think it's because he poured the coffee over it before baking, and in retrospect I don't even know how it came to be that he was in the kitchen while I was baking this, but he was and he is taking credit for the cake that came out better because he didn't fill the ramekin all the way to the top with coffee. Unbelievable. I actually sprinkled the sugar/cocoa mixture a little bit differently, but I don't actually know why there was no overflow after bake (picture two) or why the the mixture fully baked in. Regardless, we both really enjoyed it, and this version had a much reduced coffee taste because it baked it more which we both enjoyed. Oh, I should give Eric credit for buying vanilla ice cream because this dessert really is best served as a combo.

Things I learned from this recipe:

I wish I knew what made the second attempt turn out flawless. I thought a slightly larger ramekin was necessary until the second one didn't have any crust falling over. The only thing I can think was there was more batter in the first than the second.

Would I make this recipe again?:

I think I'm going to have to...for Eric.

The recipe: This link will take you to a free trial subscription to America's Test Kitchen.

Cucumber Salad

by Irene Lindvall

Yet another delicious recipe from the America's Test Kitchen cookbook. I've been meaning to make this salad for a long time and for one reason or another have had to put it on the back burner. The recipe also has two variations which I can't wait to try. The slight tweak I made to this was not add olives (for Eric's sake). Other than that, I followed the recipe. Surprisingly, we both didn't care for the addition of almonds. The cucumbers have so much excellent flavor that the almonds really took away from the flavor and actually changed the overall taste for the worse rather than enhance it. 

Things I learned from this recipe:

I finally found a salad where I didn't want to add almonds.

Would I make this recipe again?:

Definitely

The recipe - please support America's Test Kitchen cookbooks. 

Salmon Scrambled Eggs

by Irene Lindvall

We had leftover salmon from the pitas yesterday and for some reason I wondered if there were any salmon scramble recipes out there. I didn't have any on hand so I looked online and of course there are many. We actually ate this for an early dinner and it was delicious. Eric loved it - like really loved it which surprised me but I enjoy whenever he loves a dish. Overall, a quick and easy hearty scramble that would be perfect for brunch (or dinner). 

Things I learned from this recipe:

Dried basil is fine substitute for dried dill.

Would I make this recipe again?:

Yes

The recipe

Orange-Blueberry Loaf

by Irene Lindvall

It's bowling Tuesday so that means I'm baking. I've baked three weeks in a row for bowling night and it seems like there is no end in sight. I pretty much do it to have people sample what I've made because I cannot be left alone with an abundance of baked goods. After some partially uncooked loaves using my LeCreuset loaf pan I tried a disposable tin pan and the loaf came out perfect. I initially cooked it for 60 minutes and the center was still not coming out clean so I put it back in for three minutes more and it was clean. A couple of things that came out a little off: it was more crumbly than I thought it should be - I think because the pan was not the size the recipe requested, and the overall taste of the loaf was nothing to write home about. I think it was a fine loaf, but not amazing. I think it tasted better with coffee or tea, but alone it doesn't have as much orange taste as you think it should. Some could argue that is a good thing so I will leave it at that.

Things I learned from this recipe:

The LeCreuset is pan will be finding a new home.

Would I make this recipe again?

Yes

The recipe

Grilled Salmon Avocado Pitas

by Irene Lindvall

Cold rainy fall night...what to eat? Grilled salmon pitas, right? Eric managed to get the salmon grilled in between rain drops and I managed to not get a photo. Oops. It tasted good and he grilled it they way the recipe called for - darker in the center. To me this means raw, so if you're not a fan of half-cooked salmon feel free to cook longer. Eric prefers it this way, and I prefer completely raw or completely cooked, but I thought it was fine. I added cucumbers for more veggies and used the last of my ripe tomatoes from the deck - delicious.

Things I learned from this recipe:

Mayonnaise + soy sauce + wasabi paste = interesting. I actually think this may have tasted better with Asian mayonnaise.

Would I make this recipe again?:

Maybe. It wasn't a great recipe, but it's definitely a way to eat leftover salmon.

The recipe