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Kitchen Adventures: Using Google, kitchen staples to create own adventure

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Food column by Becca Owsley

By Becca Owsley

Many television cooking shows present contestants with certain ingredients and challenge them to come up with something.

I do my own little cooking challenges sometimes. Today’s adventure is one of those.

Sometimes I challenge myself to try a new recipe based on the ingredients in my cabinet and refrigerator.

You may say this is less of a challenge and more a case of forgetting to look for a recipe before going to the grocery store. And you may be right. But it’s still fun.

After making a list of some basic ingredients, I went to Google and typed in the information to see what recipes popped up.

Because cocoa was one of the items on the shelf, most of the recipes that appeared were of the chocolate variety. Why argue with Google? I just looked through the list to choose one of the yummy chocolate treats.

Many cookies, brownies, cobblers and even some chocolate pancakes were listed. All good choices but some of them required ingredients I didn’t have on hand. Since this started out as a challenge, I decided to stick with what I already had and not make a quick run to the store.

In the search something caught my eye, cocoa buttermilk breakfast biscuits. I like biscuits and I like chocolate so this recipe sounded like a winner.

Because I needed to restock on flour, I had to half the recipe which was fine because my waistline really didn’t need 15 chocolate biscuits.

Everything was easy to make and the biscuits rose to a great size.

Brown sugar cinnamon butter adds a great taste. Because I had a little heavy whipping cream in the fridge, I also made some fresh whipped cream to eat on top of the biscuit.

My creation turned into more of a dessert than a breakfast item.

I did think the biscuits were a little too done even after leaving them in the oven for only 12 minutes. If your oven cooks hot, you might want to set a little lower temperature or leave the biscuits in for a shorter time so they don’t turn out slightly scorched on the top or bottom.

But even slightly too done, they were still yummy.

There are a variety of things you can do with the finished product. Take them warm out of the oven and slap a scoop of vanilla ice cream on top and cover with chocolate or caramel syrup.

The chocolate biscuit also can be the base of a chocolate strawberry shortcake. Cut the biscuit in half and add strawberries and whipped cream and then put the top back on and add strawberries and whipped cream again.

If I’d had strawberries on hand this would have been how I would have served mine in the end.

Next time you are looking for something new to make and really don’t want to go to the grocery, try this little challenge yourself. You might wind up with a tasty surprise.

Becca Owsley can be reached at 270-505-1741 or bowsley@thenewsenterprise.com.