Posts Tagged ‘cooking’

Recipes: Easy Chili and Candy Corn Cake

FFD chilli helperWhen I called on my friends on Facebook for an easy chili recipe I could do in the crockpot I got 95 amazing answers! One of them came from my mother-in-law. She sent a SUPER easy recipe where everything is in twos. I tried it and happy to report there wasn’t a bowl left!  I also took it upon myself to try to make a Mummified Candy Corn Cake. Below is how it turned out along with the recipe which has a few steps but was easy to follow. Why the cooking and baking?  It was part of our Family FFD chili parentsFun Day we were planning!  It included making our own campfire, smores mix , games and wrapping up with a classic- The Great Pumpkin Charlie Brown!

Easy Chili Everything Is In Twos Recipe:
2 lbs ground beef
2 medium onions (chopped)
2 cans tomato soup

2 cans kidney beans (undrained)
2 tablespoons chili powder
Brown meat and onions. Combine all ingredients. Either cook for 30 min on top of stove or put in crock pot for several hours. I did 4 hours on high.

Mummifed Candy Corn Cake (it’s not actually candy corn flavored)
3 1/4 cups cake flourFFD Cake
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 cup plus 2 Tbsp. whole milk
2 teaspoons vanilla extract
14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
5 large egg whites
2 1/2 teaspoons yellow gel food coloring (such as Betty Crocker)
1/4 teaspoon red gel food coloring
2 16-oz. cans vanilla frosting
1/4 10-oz. bag large marshmallowsFFD cake2

1. Preheat oven to 350°F. Coat 3 8-inch round cake pans with cooking spray. Line bottoms with parchment; mist again with cooking spray.
2. Make batter: In a medium bowl, whisk together flour, baking powder and salt. Combine milk and vanilla in a measuring cup. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light and fluffy, scraping down sides of bowl.
3. Reduce speed to low and alternate adding flour and milk mixtures to butter (begin and end with flour), until just combined. In a clean medium bowl with clean beaters, beFFD Fire1at egg whites on medium speed until stiff peaks form, about 3 minutes. Using a rubber spatula, fold egg whites into batter in 3 additions.
4. Create layers: Divide batter in 3 medium bowls (2 cups each). Add 1 1/2 tsp. yellow coloring to 1 bowl; stir. Add red coloring and 1 tsp. yellow coloring to second bowl; stir. Leave third bowl white. Spread batter into pans. Bake until a toothpick inserted into center comes out clean, about 25 minutes. Cool in pans on a wire rack for 5 minutes, then remove to rack to cool completely.
5. Level tops of cake layers with a serrated knife, if necessary. Dab small amount of frosting in center of cake stand FFD Smoresand top with orange layer. Spread 1 cup frosting on top; add yellow layer and align sides. Spread 1 cup frosting over yellow layer, then top with white layer and align. Spread remaining frosting around sides, then over top. Smooth with a knife or spatula.
6. In a microwave-safe bowl, microwave marshmallows on high for 30 seconds. I found I didn’t need the whole bag.. but it’s up to you! Stir until smooth and just warm to the touch. Pull off a piece about the size of 1 marshmallow and stretch between thumb and forefinger of both hands until thin. Drape strand over and around cake. Repeat until you reach desired “mummy” effect. Refrigerate for at least 2 hours before  serving.
7. Toppers: I used cake pop sticks and pre cut paper bats to make the topper!FFD Masks

Make Your Own Campfire & Smores Mix:
Twist brown paper or paper bags to make the logs (3-4)
Put flashlight in middle and cover with red and orange tissue paper. Then throw Golden Grahams cereal, marshmallows and baby chocolate chips in a baggie and you’ve got your Smores! Don’t forget your Charlie Brown!

Keep kids occupied with fun crafts and games. Got this tic tac toe at Michael’s and found these fun make your own masks at Target.FFD TicTacToe

Turkey day prep

This Thanksgiving Dinner thing is stressing me out.

It’s no secret.. I don’t cook. But this Thanksgiving I’m gonna try. I’m gonna make one dish– macaroni ‘n’ cheese. My friend Luanne gave me a recipe and was kind enough to answer my last minute emergency texts form the store… what kind of pasta.. what kind of cheese?!?!? The biggest reaction I got was from the guy at Whole Foods after I asked… where can I find butter? Following his laugh.. I had to follow up… “I don’t cook much.” So wish me luck…. and to everyone out there scrambling to get it all done before Turkey day .. have a Happy one!


Cooking with baby

I’m cooking again.. well kind of. I admit I bought the Sweet Potato Pie in the box but I hope I can get credit for trying. Everyone keeps telling me now that I have a child I need to learn how to cook. I figured I’d start with something I know Adora would like: something sweet and something potato. I wasn’t surprised when I asked for her assistance and she decided to try it before the baking even began.

Making Korean Spicy Tofu

Yes.. it’s me again in the kitchen!

This time I shared a recipe for a childhood favorite- spicy Korean tofu. Before you gag thinking about tofu – hear me out. It is delicious if prepared with the right seasoning and spices. I had a great time cooking this great Korean dish with the help of photographer Jeff Piper. You can watch the cooking segment on NBC Washington’s NonStop Channel. My mom Chin even makes an appearance. You can find it on Comcast 208,VZ FIOS 460 or COX 803. I’ve included the recipe below. Enjoy!

Spiced Korean Tofu
You need a half package of firm tofu (about 10 oz: 280 grams), light soy sauce, splenda, green onion, sesame oil, roasted sesame seeds, hot pepper flakes, vegetable or canola oil.

  • Slice the tofu into bite size pieces (¼ inch thick rectangles). You should get 10 pieces. Towel off each piece with a paper towel.
  • Heat a pan with 1 to 2 tbs of vegetable or canola oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.
  • When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes.
  • Transfer the cooked tofu to a serving plate.
  • Make your sauce in a small bowl by mixing these ingredients: 1 chopped green onion, 1 ts hot pepper flakes, 1 ts splenda, 2 tbs low sodium soy sauce, and 2 ts sesame oil, you can ad a clove of garlic for extra flavor too

Generously spoon the sauce evenly over the tofu decorating the top with scallions. Then sprinkle some roasted sesame seeds just before serving. Serve with rice with any traditional Korean side dish

My first pot roast

It’s no secret I don’t spend much time in my kitchen. I wish I could lie and tell you I’ve gotten great use out of all the appliances and utensils I got for my wedding back in 2008.  The truth is.. I’m no cook.  If you’re friends with me on Facebook you saw my latest attempt to make my poor daughter a grilled cheese.

But they say when you fail (or fry), get up again right? So with the encouragement of a co-worker (Luanne) and a recipe she kindly shared with me I decided that I would make Christmas Eve dinner as a gift to my family.

I admit I didn’t try to overachieve. The key here was to keep it simple, so I took on my first pot roast.I waited last minute to buy the ingredients so the day before Christmas Eve I was in Whole Foods cursing the place out loud angry that “this place has NO processed food!” I couldn’t find the beef bouillon cubes, vegetable oil yada yada. Note: Whole Foods is not the best place for a Paula Deen recipe!

In the end everything turned out edible.. which for me was a win. The biggest mistake I made was actually not preparing it til 2pm. With 8 hours of slow cooking ahead.. it made for a late night dinner. I tried to expedite the process by turning the low level to high. Took it out by 8PM and some pieces were fall-apart tender.. .others.. well.. as my husband says it.. “I like my meat chewy.” (Recipe is below)

•    1 (3-pound) boneless chuck roast
•    1 1/2 teaspoons House seasoning, recipe follows
•    1/4 cup vegetable oil
•    1 onion, thinly sliced
•    3 bay leaves
•    3 or 4 beef bouillon cubes, crushed
•    2 garlic cloves, crushed
•    1 (10 3/4-ounce) can condensed cream of mushroom soup
•    1/2 cup Chardonnay

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
House Seasoning:
•    1 cup salt
•    1/4 cup black pepper
•    1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months



Sundays can be fun days. Check out our breakfast potluck at NBC4 this morning. There’s nothing better to get you going early on a weekend morning then some egg sausage casserole and cinnamon rolls. Enjoy the rest of your weekend everybody!

Elaine Reyes and John Schriffen show how they roll

Charlitta’s winning casserole

Getting gub with John and producer Andy

Goff Can't Cook: Beer Chicken Bomb

Riding to brunch with my little sister I told her how our dad, Ren was planning on cooking a chicken with a beer can.  Jenny exclaimed “Ang, NO! Don’t let him do it. It’s going ot explode.”

After our brunch date we soon found out it was too late.

That’s one hot chicken.

Angie Cooking with Cakelove's Warren Brown

I’m in the kitchen with Cakelove’s Warren Brown chatting about his new book United Cakes of America The book has his own personal recipes for cakes and treats from every state, DC and Puerto Rico. We did a live segment where he showed me how to make Sweet Potato cake (Louisiana, recipe below) and revealed the juicy ingredient he puts in his creamcheese frosting! The book will be available in May.. but you can catch him and get an autograph copy at his book launch this Sunday at Politics and Prose on Connecticut at 3:30PM.

Recipe: Sweet Potato Cake by Warren Brown

Cooking Comfort Food with BRIO

WASHINGTON, DC (WUSA)– Angie Goff is in the kitchen cooking up some great Italian comfort food with Erik Madsen, Executive Chef of Brio: Tuscan Grille.  BRIO: Tuscan Grille is located at 7854 L Tysons Corner Center, McLean, Virginia 22102

9NEWS Cooking: Making Sushi in 3 Minutes

VIDEO: Angie makes sushi in 3 minutes

I’m in the 9NEWS NOW kitchen with Chef Mogi from Benihana in Dulles! See how we roll!

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