Cooking Exceptionally With Gin Lee

I tried Martha Stewart's slow-cooker triple chocolate brownies recipe- this is how they turned out There's one lady on this earth (besides mom) that I have always simply adored; Martha Stewart. Anyone who knows me knows that Martha has been my lifelong hero since I was a teenager. She's witty, beautiful, and exceptionally talented in so many various ways. Such as DIY home and land renovations to whipping up any tantalizing masterpiece in her kitchen.  Even though I have a multitude of recipes, I had never made  slow-cooker triple chocolate brownies  before. That's until I came across Martha Stewart's recipe for this delightfully delicious, gooey chocolate treat. I followed Martha's techniques and her recipe to the tee, and ooh-la-lah! Her slow-cooker triple chocolate brownies are sinfully exquisite. They are a chocolate lover's dream come true. Martha's slow-cooker brownie recipe takes 3-1/2 hours to bake. While some people may think that is too long to ...

Posted: 07 Aug 2021 01:21 PM PDT Pulled Pork Pulled pork can be made from a pork shoulder roast or a Boston butt. Both cuts of meat come from the shoulder of the front legs of a hog. The pork shoulder (picnic roast) is the cut lower on the shoulder, and it includes the shank, whereas the Boston butt is the uppercut of the hog's shoulder.  If you caught my last article about dry rub seasoning a bone-in pork shoulder roast, this pulled pork is from that particular pork shoulder. I will add my list of spice ingredients again in this article for future reference. After applying the dry spices and marinating the pork shoulder for two hours, I then placed it in a large cast-iron skillet and slow-roasted it for one hour; before placing the pork shoulder in the crockpot.  The pork shoulder slowly cooked all night in the crockpot. Then early this morning I pulled the pork apart with two forks. The bone fell off the meat without any work. After the pork is shredded,...

Posted: 07 Aug 2021 01:24 PM PDT Dry-seasoning a bone-in pork shoulder There's a certain way of seasoning a pork shoulder that truly makes a big difference in the flavor outcome of a bone-in pork shoulder once it is cooked. And today, I will be sharing how I do a dry rub, to season a bone-in pork shoulder picnic roast. Since pork shoulder already has a large amount of fat, and thick white skin, it doesn't require a long time to brine. Nor does it require a lot of salt. What is a bone-in pork shoulder picnic roast? First, I would like to explain that a bone-in pork shoulder (picnic roast) is not a ham. Ham is carved from the hind legs of the hog whereas the pork shoulder is cut from the front legs of the hogs. Hams are much bigger than pork shoulders, and they take a lot longer to cure. Hence, the reason why hams are a lot more expensive. The price of a bone-in pork shoulder (picnic roast) is relatively an inexpensive cut of meat. A shoulder picnic roast is another n...

Kooky cake The Wacky Cake, also known as the War Cake, originated during the World War 2 era. This was a time of food rationing for the war effort. During this period, each person was only allowed  one egg  per week. Many food products were scarce. So, many recipes had to be altered, and families had to adapt with the time. The Kooky Cake is my alternative for the World War 2 dessert, which was known as the Wacky Cake. Back in the day, this cake wasn't made with Splenda; instead, it was made with granulated white sugar. There is no butter, milk, or eggs in the actual cake itself. However, I do use butter in my homemade sugar-free chocolate frosting. If you don't know how to make homemade sugar-free powdered sugar, keep reading because I will be including my recipe for it, as well as my sugar-free chocolate frosting recipe. Kooky Cake Ingredients: 1 ½  cups of self-rising flour 4 tablespoons of cocoa powder 1 cup granulated Splenda 1 ½  teaspoon of pure va...

Posted: 07 Aug 2021 01:29 PM PDT Melt in your mouth chocolate chip cookies  Who wants cookies? Okay, so the Cookie Monster from Sesame Street just popped into my head! Oh, those sweet childhood memories. Growing up, I think that soft-batch chocolate chip cookies were my favorite. Today, I still love them. However, I like making them healthier, with fewer calories nowadays.  This recipe will make 3 dozen medium-sized chocolate chip cookies or 2 dozen large chocolate chip cookies. I hope that you will enjoy them! Ingredients: 1 cup, and 2 tablespoons of butter (or use ½ cup of butter and a ½ of shortening) 1 cup of  Splenda Brown Sugar Blend ½ cup of granulated Splenda 2 eggs 1 teaspoon of pure vanilla 2 ½ cups of self-rising flour 1 16 ounces package of semisweet chocolate chips Optional: 1 ½ cups of chopped nuts (whichever nuts are your favorite) Instructions: First, in a large mixing bowl, beat the butter with a mixer on medium speed for 30 seconds, unti...

Posted: 07 Aug 2021 01:31 PM PDT Country sirloin pork cutlets The breading in this recipe is not simply made of flour. Instead, I use a homemade dry pancake/waffle mix, with seasonings. That's what makes the cutlets have a great crispy texture once they are cooked. The sirloin cutlets are a nice country selection to serve with eggs and waffles at breakfast or to have as a side dish with new potatoes, greens, and homemade mac-n-cheese for dinner. For lunch, the sirloin cutlets are tasty served on a bun, with lettuce, and topped with a slice of tomato.  If you prefer to use a store-purchased pancake and waffle mix it works pleasingly well too.  Ingredients: 1 package of sirloin pork cutlets (I don't use the tenderized cutlets for this recipe but those would work fine too.) About a cup of dry pancake or waffle mix 1 tablespoon of fresh ground black pepper 1 ½ teaspoon of soul seasoning  Enough canola oil to coat the bottom of the skillet Optional: 1/2 teaspoon of ground...

Old fashioned peach cake This is a revived, classic World War II recipe that uses canned peaches. This recipe is not fancy, although it is peachy-delicious. It's very similar to a peach cobbler but even better. When the classic peach cake is completely cooled, sugar-free powdered Splenda (substitute) is sprinkled over the top of the cake. Ingredients: 1 large can of (no sugar added) halved peaches, and the peach juice (sliced peaches can also be used) 1/3 cup shortening 3/4 cup Splenda 2 eggs, beaten well 1 ½ cups of self-rising flour 1/2 cup of milk (Vanilla flavored oat milk works great in this recipe.) 1 teaspoon of pure vanilla Powdered Splenda (or powdered sugar, for dusting the cake) Instructions: First, start by preheating the oven to 350ºF. Then butter a square cake pan generously. Add the peaches and the peach juice to a saucepan, and heat for two minutes; just until the peach juice starts getting bubbly.  Next, use a large spoon to spread the peaches and the j...