Sophie’s Pecan Cinnamon Roll And Salted Caramel Macarons

A very difficult French dessert with two beautifully-flavored American fillings. Enjoy.

1 Cup Almond Flour

3 Cups Confectioners’ Sugar, Divided Use

3 Egg Whites

1/2 tsp Salt, Divided Use

1/2 tsp Cream Of Tartar

1 1/4 Cups Granulated Sugar, Divided Use

Gel Food Coloring Of Your Choice (optional)

1 1/4 Sticks Butter or Margarine, Softened, Divided Use

Ground Cinnamon, to taste

Pecans, Chopped

1/4 Cup Water

2 Tbsp Whole Milk or Half And Half or Heavy Cream

1/2 tsp Vanilla Extract

For the original macarons:

1. Preheat the oven to 300 degrees F.

2. In a medium bowl, sift together almond flour and 1 1/2 cups of Confectioners’ sugar.

3. In the bowl of an electric mixer, whip egg whites, 1/4 tsp of salt, and cream of tartar until frothy and foamy, slowly add 3/4 cup of granulated sugar and gel food coloring of your choice (if using), and continue until stiff peaks form.

4. Fold dry mixture into egg whites in three additions, deflating the batter slightly, until all of the dry mixture is incorporated, the batter falls off the rubber spatula in ribbons, and it has the consistency of lava.

5. Use a rubber spatula to scoop the macaron batter into a pastry bag fitted with any tip you would like.

6. Twist the bag, and gently squeeze it to pipe some of it inside each circle on a baking sheet lined with a macaron silicone baking mat.

7. Drop it on the counter a few times to release the air bubbles, and place on a rack to let dry until they do not stick to your finger when touched. This should take about 30 minutes.

8. Bake for 20 minutes.

9. Remove from oven, let cool, and set aside.

For the salted caramel:

1. In a saucepan, dissolve remaining granulated sugar in water, and bring to a boil, swirling occasionally until the mixture becomes dark amber in color.

2. Stir in whole milk, 1/4 stick of butter, cut into cubes, one cube at a time, remaining salt, and vanilla, bring back to a boil, stirring occasionally, so it thickens, and let cool.

For the cinnamon American buttercream frosting filling:

1. In the bowl of an electric mixer, cream together 1/2 stick of butter and 3/4 cup of Confectioners’ sugar on low speed until everything is thoroughly combined. Add ground cinnamon, and let the mixer go until everything is incorporated.

For the salted caramel American buttercream frosting filling:

1. In the bowl of an electric mixer, cream together remaining butter and remaining Confectioners’ sugar on low speed until everything is thoroughly combined. Slowly pour in salted caramel one spoonful at a time, and let the mixer go until everything is incorporated.

For the finished macarons:

1. Use a rubber spatula to scoop the cinnamon American buttercream frosting filling into another pastry bag fitted with any tip you would like.

2. Twist the bag, and gently squeeze it to pipe some of it on a quarter of the macarons. Top them with the other halves, and roll the sides into chopped pecans.

3. Use a rubber spatula to scoop the salted caramel American buttercream frosting filling into another pastry bag fitted with any tip you would like.

4. Twist the bag, and gently squeeze it to pipe some of it on half of the rest of the macarons. Top them with the other halves, and enjoy.

Yields: 5 pecan cinnamon roll macarons and 5 salted caramel macarons

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Sophie’s Surf And Turf Mushroom-Thyme Butter-Basted Steak Po’ Boys With Bleu Cheese Butter And Shrimp Remoulade

A Louisiana sandwich with my own fancy and flavorful spin. Enjoy.

3 Hoagie Rolls, Split

1 Bone-In Steak

Salt and Pepper, to taste

3/4 Stick, plus more Butter or Margarine, Softened

1 Cup Mushrooms, Washed And Chopped

4 Garlic Cloves, Peeled And Grated, Divided Use

Fresh Thyme Sprigs, Washed

Mayonnaise

Ketchup

Whole Grain Mustard

Worcestershire Sauce, to taste

White Balsamic Vinegar

2 Scallions, Washed And Thinly Sliced

Dill Pickles, Chopped

1 Tbsp Capers With The Brine, Chopped

Celery Seed, to taste

Fresh Parsley Leaves, Washed And Chopped

Sweet Chili Sauce

10 Frozen Jumbo Shrimp, Thawed, Peeled, And Deveined

Bleu Cheese, Crumbled

For the steak:

1. In a cast iron skillet, melt some butter, add 2 cloves of grated garlic, and sauté until slightly browned. Add mushrooms, let cook, and add fresh thyme sprigs.

2. Generously season the steak on both sides with salt and pepper, and sear it on both sides in the skillet, basting it with the butter as it cooks. Finish it off in the oven, making sure the inside cooks.

3. Remove from oven, and let rest. Remove the bone, and discard it. Cut the steak, and set aside.

For the shrimp remoulade:

1. Oil a pan, and add shrimp. Season with salt and pepper, and let cook. The shrimp should turn pink.

2. In the food processor, grind cooked shrimp until it forms a paste.

3. In a small bowl, combine mayo, ketchup, whole grain mustard, Worcestershire sauce, white balsamic vinegar, remaining grated garlic, thinly sliced scallions, chopped dill pickles, capers, celery seed, chopped fresh parsley leaves, sweet chili sauce, and shrimp paste.

For the bleu cheese butter:

1. In a small bowl, mash together butter and bleu cheese.

For the finished po’ boys:

1. Spread one third of the bleu cheese butter on each of the rolls.

2. Toast them, butter-side down, on a griddle or in a cast iron skillet until warm.

3. Spread shrimp remoulade on toasted rolls, top half with the steak and mushrooms, and flip the other halves onto them. Press the po’ boys down, so they stay together, and enjoy.

Yields: about 3 po’ boys

Sophie’s Hamantaschen

A classic Jewish cookie filled with jam or jelly eaten on the holiday of Purim. Enjoy.

2 Cups, plus more All Purpose Flour

3/4 Cup Granulated Sugar

1/4 tsp Salt

1/2 tsp Baking Soda

2 Sticks Butter or Margarine, Softened

3 Whole Eggs, Divided Use

1 tsp Vanilla Extract

Strawberry or Raspberry Jam

1. In the bowl of an electric mixer, cream together butter and granulated sugar until light and fluffy.

2. Add 2 eggs, one at a time, and vanilla.

3. In a medium bowl, combine 2 cups of flour, salt, and baking soda.

4. Pour in dry ingredients a little bit at a time, and let the mixer go until everything is incorporated.

5. Form the dough into a disk, wrap in plastic wrap, and chill overnight in the refrigerator.

6. The next day, preheat the oven to 350 degrees F, remove from refrigerator, and unwrap. Press down, and flatten out the dough on a clean work surface that has been sprinkled with some flour to prevent it from sticking. Roll it out, and use a round cookie cutter to cut out the cookies.

7. In a small bowl, beat remaining egg.

8. Place a spoonful of strawberry or raspberry jam in the center of each, and brush some of the beaten egg on the sides. Fold them over to form a triangle, pinching the corners together, making sure to leave some of the filling exposed, and brush the rest of the egg wash on the edges.

9. Place on two well greased baking sheets.

10. Bake for 15-20 minutes.

11. Remove for oven, and enjoy.

Yields: about 2 dozen cookies

Sophie’s Healthy Palmini Salad

A healthy salad for a nice late lunch with a fibrous good-for-you pasta substitute. Enjoy.

1/4 can Palmini Hearts Of Palm Linguine, Drained

Red Grape Tomatoes, Washed And Halved

1 Tbsp Capers

1 Scallion, Washed And Thinly Sliced

Olive Oil

White Balsamic Vinegar

Granulated Sugar, to taste

2 Garlic Cloves, Peeled And Grated

Salt and Pepper, to taste

1. In a small bowl, combine palmini, tomatoes, capers, and thinly sliced scallion, add olive oil, white balsamic vinegar, granulated sugar, and grated garlic, and season with salt and pepper. Toss to coat, and enjoy.

Yields: 1 serving

My Take On Desserts With Savory Ingredients

When you think of desserts with savory ingredients, what do you think of? My first thought is the classic carrot cake, which we all know is actually pretty sweet. There’s also a riff on that, zucchini cake, inspired by zucchini bread. This has also kind of inspired sweet breakfasts, including mash ups, such Sophie’s Spiced Carrot Cake Muffins With Sweet Potato Filling And Spiced Oat And Nut Streusel. That’s also an example of an item that, often sweet, can be made either sweet or savory. In addition to muffins, this also includes other common breakfast items that we all know of, such as pancakes and waffles, etc., plus things like biscuits, maybe scones, and even dessert pizzas are a thing. And, how about dessert imposter? They’re awesome desserts masquerading as savory dishes, and it’s the challenge that make Kids Baking Championship Kids Baking Championship. Now, I find that putting savory ingredients in desserts is a fun little trend, seemingly new, although I doubt it, common in Japanese cooking/baking (you’ll see more about that as you read on). For example, I saw on A Measured Life, Chickpea Blondies. Those sound good to me? Why? Because I saw Melissa D’Arabian make a red bean paste cake on Guy’s Grocery Games, and I like beans. They’re a good source of protein, chickpeas especially. I mean, hummus is not my favorite, but it’s pretty good, and I use chickpeas in lots of other things, too, whether they’re there to add a crispy textural element to the dish or whatever. Anyway, they’re still sweet, they still have sugar in them, even though they have chickpeas in them, but it adds something. Like in this Chocolate Beet Cake that I saw on Holiday Baking Championship. The beets are there to add moisture to the cake, and the chocolate for the typical flavor that you want. The sweetness of the chocolate probably overpowers the beet flavor so that all you’re getting is a nice, moist chocolate cake. Avocado mousse is a common one, too. I hate avocado, but regardless, this dish is still a good example. It often has chocolate in it, and the avocado is there to add this different note of creaminess that you’re looking for in a mousse. I like this idea/philosophy/concept/whatever you want to call it. There’s also mash ups like I mentioned earlier, especially in things like cupcakes, cream puffs, and eclairs, even some doughnuts. The combination of maple and bacon goes great in cupcakes and doughnuts, and then, you have something like churro cupcakes, that pretty much combines two of those desserts that I mentioned, except being that they’re churros and not eclairs, it doesn’t, but still. They’re both made from the same dough, plus [the] cream puffs. Then, there are little ways to incorporate savory flavors into dessert, such as savory spices and fresh herbs and pairing them with flavors that you know go well with them, just like you would do in savory cooking. For example, tomato tart, but that’s more savory on a baked pastry crust that’s not actually very sweet, although tomatoes are somewhat acidic and often benefit from some sweetness when put into savory dishes, including sauces and such. There’s also something like Chinese five-spice, a combination of five sweet and savory spices (Szechuan peppercorns, ginger, cinnamon, cloves, and star anise, I think, but I read that it commonly includes fennel seed, with ginger as an optional add-in, Sichuan peppercorns instead of Szechuan peppercorns (I feel like they’re the same because their spelling look the same, so the probably are, but whatever; I spell it how I spell it) and Chinese cinnamon instead of regular cinnamon (I don’t know the difference, but there’s definitely a difference because one’s Chinese, and one’s not)) often used as a rub for meat or a seasoning in a flavorful sauce, soup, or stew. However, what I think of more with this is lemon-thyme/basil, such as in ice cream or cookies, or black pepper or ginger in a cake. But, that red bean paste cake that I mentioned earlier is really what kind of inspired this post. I want to use that idea in my desserts, such as in a miso paste or black bean paste cake, not a big cake, though: more of a petit-four sort of thing, like basically mini cakes that’s aren’t cupcakes. Instead, they’re shaped in silicone molds and usually have some kind of glaze poured over them, such as poured fondant. I was going to just top them with fruits, whether sliced up in their natural form or in some kind of sauce, or something to bring out the flavor of whatever “secret ingredient” I choose to put in it. I think that it could either add an unexpected not salty but umami flavor to the dish by offsetting the sweetness of the sugar that would still be put in the cakes, or it could bring out the sweetness as flavors that pair with it often do. I mean, think about it: why do we add salt to desserts? Because it’s supposed to take away from some of that sweetness, so it’s not too sweet, but, even then, you never really taste salt in desserts, only sweetness, which is why this is very interesting to me because then, when you add something salty to sort of act as the star flavor, it changes everything. At the same time, though, there’s a difference between the flavors of salty and umami, but even umami adds a different flavor. But, I also think that no matter what flavors are present in the cakes, I have confidence that whenever I make them, they’re going to taste awesome, and I’m excited that I’m going to get to make something daring, and experience new flavors that I’ve never tried before!!!!!

Sophie’s Galentine’s Day German Chocolate Drip Layer Cake With Vanilla-Coconut-Pecan Pastry Cream Filling, Double Chocolate Swiss Meringue Buttercream Frosting, Red Coating Chocolate Drips, And Cherries

A stunning two-layer cake perfect for my galentines. Enjoy.

4 Cups All Purpose Flour

5 1/2 Cups, plus 2/3 Cup Granulated Sugar, Divided Use

1 1/2 tsp Salt, Divided Use

2 tsp Baking Soda

9 Sticks Butter or Margarine, Softened, Divided Use

8 Egg Yolks, Divided Use

2 Cups, plus more Whole Milk or Half And Half or Heavy Cream, Divided Use

1 Tbsp Vanilla Extract, Divided Use

12 Egg Whites, Divided Use

2 tsp Cream Of Tartar, Divided Use

3 1/2 oz Sweet Baking Chocolate, Melted

Red Food Coloring

1 Cup Water

1 Cup Evaporated Milk

1/2 Cup Brown Sugar, Divided Use

1/4 Cup Cornstarch

Sweetened Coconut

Pecans, Toasted and Crushed

1 Cup Semisweet or Dark or Milk Chocolate or Chocolate Chips

1/2 Cup Sweetened Condensed Milk

1/2 Cup Dark Unsweetened Cocoa Powder

Red Coating Chocolate

Cherries, Pitted And Stems Removed

For the original cake:

1. Preheat the oven to 350 degrees F.

2. In the bowl of an electric mixer, cream together 4 sticks of butter and 2 2/3 cups of granulated sugar until light and fluffy.

3. Add 4 eggs yolks, one at a time, 2 tsp of vanilla, and red food coloring.

4. In a medium bowl, combine flour, 1/2 tsp of salt, and baking soda.

5. Alternate adding the dry ingredients and 1 cup of whole milk into the batter, starting and ending with the dry ingredients.

6. In the bowl of an electric mixer, whip 6 egg whites, 1/2 tsp of salt, and 1 tsp of cream of tartar until frothy and foamy, slowly add 1 1/2 cups of granulated sugar and melted sweet baking chocolate, and continue until stiff peaks form.

7. Fold it into mixture in three additions.

8. Pour the cake into two well greased heart cake pans.

9. Bake for about 25 minutes. Toothpicks inserted into the centers should come out clean when the cakes are done.

10. Remove from oven, and let cool. Run a serrated knife around the edges of the cakes to loosen them, and remove from pans.

For the vanilla-coconut-pecan pastry cream:

1. In a saucepan, combine evaporated milk and 1/4 cup of brown sugar, and bring to a boil.

2. In a small bowl, beat remaining egg yolks, remaining brown sugar, and cornstarch until thick and pale yellow in color.

3. Pour some of the hot milk into the egg mixture to temper them, and add the milk-egg mixture to the rest of the hot milk mixture so that the eggs do not scramble, stirring the mixture until everything is incorporated.

4. Cook slowly, stirring constantly, until thick, and it reaches a temperature of 160 degrees F, turn off the heat, and stir in 1/2 stick of butter, remaining vanilla, sweetened coconut, and crushed pecans. Let cool, and pour into a bowl. Cover with plastic wrap, pressing it directly over the surface of the pastry cream to prevent a skin from forming, and chill in the refrigerator until cold.

5. Remove from refrigerator, unwrap, and set aside.

For the double chocolate ganache:

1. In a saucepan, heat 1 cup of whole milk, sweetened condensed milk, and 1/2 stick of butter, and stir in cocoa powder. Once dissolved, turn off the heat, and pour over chocolate. Stir to melt, and let cool.

For the double chocolate Swiss meringue buttercream frosting:

1. Set up a double boiler to kill the salmonella in the meringue. On the bottom, place a saucepan filled with water over the stove. On the top, place the bowl of an electric mixer filled with remaining egg whites, 1 1/2 cups of granulated sugar, remaining salt, and remaining cream of tartar.

2. Cook slowly, stirring constantly, until the sugar dissolves, and it reaches a temperature of 160 degrees F.

3. Transfer the bowl with the cooked meringue to the mixer, and whip it until stiff peaks form.

4. In the same bowl with the mixer, cream together Swiss meringue and remaining butter, adding one cube at a time, on medium-low speed until everything is incorporated, and the frosting is light and fluffy. Slowly pour in double chocolate ganache one spoonful at a time, and let the mixer go until everything is thoroughly combined.

For the simple syrup:

1. In a saucepan, dissolve remaining granulated sugar in water, and bring to a boil. Bring the simple syrup to a simmer, and set aside.

For the red coating chocolate ganache:

1. Set up a double boiler to create a red coating chocolate ganache for the drips. On the bottom, place a saucepan filled with water over the stove. On the top, place a small bowl filled with red coating chocolate and some whole milk.

2. Melt the chocolate, stirring occasionally, and turn off the heat. It should be pourable but thick.

For the finished cake:

1. Cut the domed tops off of the cake layers, and discard them. Place one layer on a cake stand lined with parchment paper, brush half of the simple syrup on it.

2. Use a rubber spatula to scoop some of the double chocolate Swiss meringue buttercream frosting into a pastry bag fitted with any tip you would like.

3. Twist the bag, and gently squeeze it to pipe some of the frosting around the border. Spread the vanilla-coconut-pecan pastry cream inside the border, and top with the other layer, making sure to put it on upside down so the top is nice and flat. Brush the rest of the simple syrup on it, and spread the rest of the frosting all over it including the top and the sides, smoothing it out as you go. Spoon the ganache around the cake (they will drip down the sides, which is what you want), and drizzle the extra in lines on top Place cherries around the border for decoration, and slide parchment paper out from under the cake. Cut, and enjoy.

Yields: 1 Galentine’s Day German chocolate drip layer cake with vanilla-coconut-pecan pastry cream filling, double chocolate Swiss meringue buttercream frosting, red coating chocolate drips, and cherries

Sophie’s Twice-Baked Potatoes

A classic potato side dish, perfect for game day. Enjoy.

5 Russet Potatoes, Washed

1 Cup Mayonnaise

2 Cups Greek Yogurt or Sour Cream

2 Garlic Cloves, Peeled And Grated

1 tsp Lemon Juice or White Balsamic Vinegar

Salt and Pepper, to taste

Fresh Parsley Leaves, Washed And Chopped

Fresh Dill Weed, Washed And Chopped

Fresh Chives, Washed And Chopped

1/4 Cup Whole Milk or Half And Half or Heavy Cream

2 Scallions, Washed And Thinly Sliced

Bacon, Cut Into Pieces

1/4 Stick Butter or Margarine, Softened

Sharp Cheddar Cheese, Grated

For the original twice-baked potatoes:

1. Poke holes in the potatoes with a fork, and microwave for 5 minutes.

2. Remove from microwave, and let cool. Halve lengthwise, and scoop the flesh into a bowl, reserving the skins. If not, preheat the oven to 375 degrees F, poke the holes, and bake for 45 minutes.

3. Remove from oven, and let cool.

For the ranch dressing:

1. In a small bowl, combine mayo, Greek yogurt, grated garlic, lemon juice, lemon zest, salt and pepper, chopped fresh parsley leaves, chopped fresh dill weed, and chopped fresh chives.

For the bacon:

1. Oil a pan, cook the bacon over low heat until it is nice and crisp, drain on a paper towel, and chop it up.

For the finished twice-baked potatoes:

1. Preheat the oven to 350 degrees F.

2. Stir ranch dressing, whole milk, thinly sliced scallions, chopped cooked bacon, butter, some grated sharp cheddar cheese, and salt and pepper into the bowl with the flesh, scoop the mixture back into the skins, and sprinkle on some more grated sharp cheddar cheese.

3. Bake until warm, and the grated cheese on the tops are melted.

4. Remove from oven, let cool, and enjoy.

Yields: 10 twice-baked potatoes

Sophie’s Loaded Chicken Chicharrón Nachos

A classic game day appetizer taken to a whole new level. Enjoy.

Chicken Skin, Sliced Into Chips

Salt and Pepper, to taste

Onion Powder, to taste

Garlic Powder, to taste

Sazón, to taste

1 can Pinto Beans, Drained

1/2 Onion, Peeled And Diced

8 Garlic Cloves, Peeled, Divided Use

2 tsp Lemon Juice or White Balsamic Vinegar, Divided Use

Italian Seasoning, to taste

Olive Oil

Sharp Cheddar Cheese, Grated

1/2 package Sweet Italian Sausage Meat

2 Scallions, Washed And Thinly Sliced

5 Sweet Peppers, Washed, Seeded, And Diced

1 Tbsp Capers, Chopped

1 package Bacon, Diced

4 Tomatillos, Husked, Washed, And Quartered

Green Sweet Peppers, Washed

1/2 Red Onion, Peeled And Cut Into Wedges

Lime Juice

Granulated Sugar, to taste

Fresh Cilantro Leaves, Washed

1 Cup Mayonnaise

2 Cups Greek Yogurt or Sour Cream

Lemon Zest

Fresh Parsley Leaves, Washed And Chopped

Fresh Dill Weed, Washed And Chopped

Fresh Chives, Washed And Chopped

For the bacon:

1. Oil a pan, cook the bacon over low heat until it is nice and crisp, and drain on a paper towel.

For the chicken chicharrones:

1. In a small bowl, combine salt and pepper, onion powder, garlic powder, and sazón, and season the chicharrónes with the mixture.

2. Put in a few of the seasoned chicharrónes in the same pan you cooked the bacon in, and place another pan over the chicharrónes in the original pan to use as a weight to keep them crispy as they cook. Cook them slowly over low heat until golden and crispy, and remove from pan. Drain on a paper towel, and repeat with the rest of the chicharrónes.

For the pinto bean dip:

1. Smash 2 cloves of garlic, in a food processor, grind together pinto beans, onion, smashed garlic, 1 tsp of lemon juice, salt and pepper, and Italian seasoning, and with the machine running, slowly stream in olive oil until it is a smooth sauce.

For the sausage, scallions, peppers, and capers:

1. In the same pan, crumble the sausage meat, brown it, and drain on a paper towel.

2. Add scallions and peppers, and sauté, stirring occasionally, until fully cooked. Stir in browned sausage and capers, and set aside.

For the roasted tomatillo salsa verde:

1. Preheat the oven to 450 degrees F on broil.

2. Spread quartered tomatillos, green sweet peppers, red onion wedges, and 4 peeled garlic cloves onto a baking sheet, drizzle on olive oil, and season with salt and pepper.

3. Bake on the top rack until the tomatillo quarters and peppers are charred on all sides, and everything is soft, opening the oven to flip everything and or rotate the baking sheet when necessary in order to guarantee even cooking.

4. Remove from oven, and let cool. Use a knife to cut open the peppers (if you do not want a lot of charred flavor in the roasted tomatillo salsa verde, you can scrape off some of the charred skin of the peppers and the tomatillo quarters, and discard it), scrape out the seeds, and discard them. Slice the peppers, smash the roasted garlic, and place in the food processor along with roasted tomatillo quarters, roasted red onion quarters, lime juice, granulated sugar, and fresh cilantro leaves.

5. Season with salt and pepper, and pulse until it becomes a smooth sauce.

For the ranch dressing:

1. Grate remaining garlic, and in a small bowl, combine mayo, Greek yogurt, remaining grated garlic, remaining lemon juice, lemon zest, salt and pepper, chopped fresh parsley leaves, chopped fresh dill weed, and chopped fresh chives.

For the finished nachos:

1. Preheat the oven to 450 degrees F on broil.

2. Layer the chicken chicharrónes, the pinto bean dip, and some grated sharp cheddar cheese on a pie plate as many times as you want.

3. Bake until the layers of cheese are melted.

4. Remove from oven, top with sausage, scallion, pepper, and caper mixture, and drizzle on roasted tomatillo salsa verde. Spoon on ranch dressing, sprinkle on bacon, and enjoy.

Yields: 1 platter of loaded chicken chicharrón nachos

Diner Favorites Inspired By The Kitchen

Today’s new episode of The Kitchen was their diner favorites show. Jeff made The Greatest American Patty Melt in the Country, next was the Kitchen Helpline with Sunny’s 1-2-3 Hollandaise Sauce and Katie’s Crispy Hash Browns answering people’s questions, then was Geoffrey’s Lemon Meringue Pie, then Sunny’s Loaded Disco Fries and Jeff’s Tangy and Sweet Diner Slaw answered more of people’s questions on how to recreate their favorite diner food at home. Finally, Katie changed Sunny’s disco fries into Pizza Disco Fries, and Sunny made her Chocolate PB and J Shake. This all not only made me hungry, but it also reminded me of how much I used to love diner food as a kid. There’s this diner right by my house called the On Parade Diner, and on occasion, my family and I would go there for lunch, and being that I love brunch food, I’m not surprised that I like the food there. I don’t really remember what I would order, but I know that the food was good. What are your favorite diner foods? Feel free to respond in the Comment section.

Sophie’s Shrimp Toasts With Thai Sweet Chili Sauce

Another Chinese restaurant favorite served with a Thai sweet and spicy sauce. Enjoy.

4 Egg Roll Wrappers

10 Frozen Jumbo Shrimp, Thawed, Peeled, And Deveined

2 Scallions, Washed And Thinly Sliced

4 Garlic Cloves, Peeled And Minced, Divided Use

Fresh Ginger Root, Peeled And Grated, to taste

2 Whole Eggs, Beaten, Divided Use

Breadcrumbs

Sweet Chili Sauce

Fish Sauce, to taste

Sesame Oil, to taste

Rice Vinegar, to taste

Packed Dark Brown Sugar, to taste

For the original toasts:

1. In the food processor, grind together shrimp, thinly sliced scallions, 2 cloves of minced garlic, and some grated fresh ginger root until it forms a paste, pour into a bowl, and stir in remaining beaten egg and breadcrumbs.

2. Make the toasts. Use your finger or a pastry brush to spread some of the beaten egg around the edges, spoon some of the shrimp mixture in the middle of it, and fold it in half diagonally so it looks like a triangle. Repeat with the rest of the wonton wrappers and the rest of the shrimp mixture.

3. Once all of the toasts are made, heat oil in a saucepan, add one of the toasts, and deep-fry until golden brown.

4. Remove from saucepan, drain on a paper towel, and repeat with the rest of the toasts.

For the Thai sweet chili sauce:

1. In a small bowl, combine sweet chili sauce, fish sauce, sesame oil, rice vinegar, grated garlic, brown sugar, and some more grated fresh ginger root.

For the finished toasts:

1. Pour toasts into container, refrigerate until further use, and heat up in an oiled pan on high heat before serving, making sure they do not burn. Pour the sauce into container, and refrigerate until further use. If not, serve with the Thai sweet chili sauce, and enjoy.

Yields: 4 shrimp toasts with Thai sweet chili sauce