The Adventures of Kitchen Girl

Shoyu Tamago Ingredients: 12 large eggs 2 cup low sodium soy sauce 1 cup mirin 2 Tablespoons grated ginger 1 clove garlic, minced 2 small hot red chili peppers, minced Method: 1: Bring a large pot of water to a boil. Carefully lower eggs into boiling water and stir gently for the first 2 minutes of boiling to distribute yolks to the center of the egg. Boil eggs for exactly 7 minutes. 2: Once eggs are done boiling, transfer to an ice bath and allow to cool to a comfortable handling temperature. 3: While eggs are cooling prepare marinade in a large ziplock bag or container that has a tight fitting cover by combining soy sauce, mirin, ginger, garlic and minced chili peppers. 4: When eggs are cool enough to handle, peel them and add the whole eggs to the marinade. Be sure the eggs are submerged completely. Seal container. 5: Place in refrigerator for at least 2 hours but for as long as 8 hours. The longer the eggs stay in the marinade, the deeper color and ...

The teenager was in the kitchen again this last week. This time with these sinfully delicious truffles. I'm not sure where he found the recipe for them, but when doing a little research of my own, I found variations on these all over the internet. They are so simple and tasty that I'm surprised I'd never heard of or tasted them before. He made up a test batch to see if we liked them enough to add them to holiday treat trays that we'll be making up in December to gift friends and loved ones with. Considering that entire batch was gone within a day between 6 people... I would say it was a resounding YES! Cookies and Cream Truffles Ingredients: 14.3 oz package chocolate sandwich cookies (Oreos work best) 8 oz package cream cheese, softened 24 oz package semi sweet chocolate chips Garnishes: Sprinkles, jimmies, colored sugar, crushed peppermints, cookie crumbs, nonpareils Method: 1: Crush sandwich cookies in a food processor until a fine crumble cons...

Ingredients: For Cookie Dough: 1 Cup softened butter 1 Cup powdered sugar 1 1/2 teaspoons peppermint extract 2 egg yolks 10-15 drops green food coloring 2 1/4 Cups AP flour 1/2 teaspoon baking powder 1/4 teaspoon salt For Cookie Topping: 1 cup dark chocolate chips 3 Tablespoons heavy whipping cream 3 Tablespoons butter 25 Andes Crème de Menthe candies, chopped coarsely Method: 1: Preheat oven to 350* F. 2: Beat 1 cup butter ans powdered sugar in a stand mixer on medium until light and fluffy. Add in peppermint extract, egg yolks and food coloring until well blended. 3: On low speed slowly add in flour, baking powder and salt until well combined. 4: Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Press a deep well into the center each cookie with your thumb. 5: Bake 10-12 minutes until set. Reshape wells if needed. Cool 5 minutes before transferring to wire racks. Allow cookies to cool completely before moving to steps ...

Ingredients: 14 oz chopped frozen spinach 1- 14 oz can Artichoke hearts 8 oz brick cream cheese 1/4 cup sour cream 1/4 cup mayonnaise 1 teaspoon finely minced garlic 1/2 cup grated Parmesan cheese 1/2 teaspoon red pepper flakes 1/4 teaspoon salt Method: 1: Prepare frozen spinach according to package directions. Once cooled enough to handle, squeeze out excess liquid so that you have moist but not dripping spinach. Set aside. 2: Drain and rinse artichoke hearts. Rough chop into bite sized pieces. Combine with spinach. Set aside. 3: Place cream cheese in a microwave bowl and put into the microwave for 1 minute on high to soften. 4: Add sour cream, mayonnaise, garlic, Parmesan cheese, red pepper flakes and salt to cream cheese. Stir well. 5: Stir spinach and artichokes into the cream cheese mixture. 6: At this point you can either refrigerate until you are ready to serve and heat it later or heat, covered, in the microwave on high for 3 to 5 minutes until hot and ...

Ingredients: 4 very ripe bananas, mashed 1/2 cup creamy peanut butter 3/4 cup sugar 1 egg, beaten 1 teaspoon vanilla 1 teaspoon cinnamon 1 teaspoon baking soda Pinch of salt 1 1/2 cups of all-purpose flour Method: Preheat the oven to 350°F. Mash bananas in a large mixing bowl with a fork until fairly smooth. Add in the peanut butter, sugar, egg, and vanilla and combine well. Add in the cinnamon, baking soda and salt and mix again. Lastly add the flour, mix well. Pour the mixture into a buttered 4x8 inch loaf pan. Bake for about 1 hour. When a toothpick inserted into the center of the bread comes out clean, the bread is done. Cool on a rack. Remove from pan and serve! Makes one loaf. Kitchen Notes: If you don't like peanut butter, you can make this into a more traditional banana bread by substituting 1/3 cup melted butter, margarine or applesauce (keeps the bread moist without the added fat) for the PB. Variations my family likes: 1/2 cup of shredded coconut. 3/...

Ingredients: 1/2 cup margarine 1/2 cup Natural Peanut Butter 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla 1-3/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1 bag chocolate "kisses" - unwrapped Method: In a large mixer bowl, beat margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add the sugars and beat until fluffy. Add egg, milk, and vanilla. Beat well. In a mixing bowl, stir together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about one hour for easier handling. Preheat oven to 375° F. Shape dough into one-inch balls. Roll in additional granulated sugar. Place about two inches apart on ungreased cookie sheets. Bake about 10 to 12 minutes, or until edges are firm. Immediately press a chocolate ...