Chocolate Cream Cupcakes

Prep Time: 20 minutes
Bake Time: 18-22 minutes
Filling Prep Time: 10 minutes
Chill Time: 30 minutes
Frost/Assemble Time: 20 minutes

Grade: A

Make Again: Maybe

Recipe Source: Cook's Country (February 2010)

These were very good, and fun to make. But cake is not my favorite dessert so I probably won't make again. I would if someone wanted me to though. They were not too difficult. Definitely more steps than a normal cake since you have to fill the cupcakes and decorate the top, but it wasn't too bad.

Actually I already have made them twice, the first time about 4 months ago. Unfortunately, the first time I forgot to add sugar to the batter, making them inedible. So I really wanted to make again to see if they actually good, and they were.

The filling is made with butter, gelatin and marshmallow fluff and turns out pretty good. You use it to decorate the top as well.

Overall, these are a better tasting reproduction of Hostess cupcakes.

Fresh Apple Cinnamon Scones

Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 20 minutes

Grade: A-

Make Again: Maybe

Recipe Source: King Arthur Flour 

I had an open bag of cinnamon chips that has been open since last fall, and I've been wanting to use them up. So I searched KAF's website for cinnamon and found this recipe. They were very good. Not sure I'll make again, just because next time I might find a different recipe to try. But I do like these. There are bites of apple in them and combined with the cinnamon chips it is a nice combination. Probably more appropriate in the Fall than Spring, but I still liked the flavors.

The only dairy in the recipe is butter, because it uses applesauce and eggs for the wet ingredients. That is different than most quick breads I've tried. I guess that would make it easy for someone who is lactose intolerant to make these with margarine instead.

Cooks Illustrated - May Favorites

May is almost over, but I still have one day to post my favorites.

These are the Cook's Illustrated recipes that I really like and make more than once.

Recipes I've reviewed: 

• Best Blueberry Muffins (2009) - a very nice version of a blueberry muffin
• Perfect Chocolate Chip Cookies (2009)  - Made with browned butter so a tiny bit more effort, but the flavor of these is really "perfect"
• Oatmeal Snack Cake (2008) - really good with a coconut frosting 
• Indian-Style Curry with Potatoes, Cauliflower, Peas and Chickpeas (2007) - A bit of work, but a delicious vegetarian meal. 
• Strawberry Cream Cake (2006) - I've only made this once because it was a bit of work, the cake is huge, and strawberry season is so short, but I remember this as something I really want to make again someday. 
• Ultimate Turtle Brownies (2006) - I need to make these again now that I know how to make a proper caramel. 
• Classic Macaroni and Cheese (2004) - they have many versions, but this is the best. But I do change ratio of pasta to sauce, because I think their version is too 'saucy'.
• Curried Brown  Rice with Tomatoes and Peas (2004) - This recipe or my own variations of this recipe are a mainstay in my repertoire. 
• Quick Cheese Bread (2003)  - simple quick bread recipe. 
• Chicken Enchiladas with Red Chile Sauce (2003) - It's been a couple years since I made this and I need to change that fact soon. 
• Lemon Cheesecake (2003) - Another winner dessert recipe that I don't have a chance to make very often, but would like to make again. 
• Chocolate Cream Pie (2001) - Ditto. 
• Spicy Sichuan Noodles - Dan Dan Mian (2001)  - Fast, simple and tasty. The only reason I don't make it more is because I forgot about it. (The reason for these posts!)

Recipes I love, but haven't reviewed: 

• Chewy, Fudgy, Triple Chocolate Brownies (2000) - (much better than the newer chewy recipe) 
• Ultimate Hummus (2008)- the best  
• Sweet and Tangy Oven-Barbecued Chicken (2004) 

And once again there is a huge list of May recipes that I would love to try, but haven't found the time for yet.

Chocolate Sandwich Cookies

Prep Time: 15 minutes
Chill Time: 60 minutes  
Bake Time: 12 minutes
Cool Time: 30 minutes
Filling Time: 10 minutes

Grade: A

Make Again: Yes

Recipe Source: D.I.Y. Cookbook

This is ATK's take on Oreo cookies. Oreos are the only store bought cookies I really like, so I was excited to try this recipe. It really isn't hard, but it takes time because of the chilling of the dough, and assembling the cookies. But less than 30 minutes of work total.

The one unusual ingredient is Black cocoa (which you can get at kingarthurflour.com). You also need Dutch processed cocoa (which is not unusual.) The black cocoa is what makes them really dark. I did purchase the cocoa, but the recipe only uses 1/4 cup, so I will have to make more of these.

These really do taste like oreo's but better. The filling was a bit different, definitely in consistency, but the cookie part was right on in flavor. I really enjoyed these.

Mine are not all that pretty. Cutting them evening wasn't too easy, and I was sloppy with the filling. But they ended up fine and of course, the taste was not altered in any way.

Note: There is different chocolate sandwich cookie recipe available on http://www.americastestkitchenfeed.com/ but that is a different recipe than the one in the book. I will probably try that one sometime as well.

Gemelli with Caramelized Onions, Kale and Bacon

Total Time: 50 minutes

Grade: C+

Make Again: No

Recipe Source: Pasta Revolution

This was fine. It tasted good, but was more work than I wanted, because caramelizing onions takes a long time! Also, my bacon was really lean and didn't render much fat, so I ended up having to add lots of water during the process.

I think if I want pasta and kale, I will make this recipe from Everyday food instead. It is simpler and just as good.

The recipe comes from the Pasta Revolution book, which has a Pasta plus Five chapter. This is one of those recipes. I would want a 5 ingredient pasta recipe to be quicker. It wasn't 50 minutes of work, but you couldn't really leave the kitchen during the time.

Meatballs for a Crowd (or your freezer)

Prep Time: 50 minutes
Cook Time: 60 minutes

Grade: A+

Make Again: Yes

Recipe Source: Cook's Illustrated (November 2010)
Recipe Source: ATK TV (Season 12)
Recipe Source: Pasta Revolution

These are possibly the best meatballs I have ever had. They are a bit of work, but the recipe makes a huge amount of sauce and meatballs. I got 39 medium sized (less than 2") meatballs from the recipe.

I came very close to making these just ok meatballs, when I almost didn't add the proscuitto. I had to go to Trader Joe's to buy it and I didn't want to. But decided if I didn't, the salt would be off, and I didn't want to mess with the original recipe that much. I'm so glad I got it, because it really added a lot to the recipe.

My least favorite part of making these was grating the onion (1.25 cups). I might use the food processor for that next time. The tears were pouring out of me.

The meatballs are baked instead of pan-fried which is nice, because a lot of the fat renders out and it is a bit easier with so many. The sauce and meatballs are finished in the oven. They use 6 cups of tomato juice because supposedly the sauce cooks down. I only used 4 cups, and even took the cover off the last half hour, but still felt the sauce was a little thin. I would use less next time. but I like a thick sauce.

As I said, this made a lot. I have a lot of leftovers in the freezer, which makes me very happy. I will definitely use this recipe again, but not that often, since it makes so much. !

Whole Wheat Sandwich Bread

Prep Time: 5 minutes
Rest Time: 8+ hours
Prep Time: 15 minutes
Rise Time: 90 minutes
2nd Rise: 60-90 minutes
Bake Time: 40-50 minutes
Cool Time: 2 hours

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (March 2011)
Recipe Source: ATK TV (Season 12)

(There is a video on the TV website for this one.)

I never have good luck with making sandwich bread. Wheat or white. It smells good, but I never love the flavor. Until now. This one had amazing flavor. It may have something to do with the butter, whole milk, and honey. Although, to be fair, the amounts were not huge considering this makes two loaves. The wheat germ probably helps the wheat flavor as well.

This recipe takes some forethought and planning because you have to start the night before, and there are many steps. But none are hard, and the results are worth it I believe.

Skillet Baked Tex-Mex Macaroni

Prep Time: 20 minutes
Cook Time: 20-25 minutes

Grade: B+

Make Again: Yes

Recipe Source: Pasta Revolution

This was a nice quick weeknight meal. My picky eater said it was good, but he complained about the chilies. I will have to mash them up more next time. I used a lighter cheese and very lean beef. Next time I would just use less of regular cheese.

Potato Galette

Prep time: 25 minutes
Cook Time: 40-50 minutes

Grade: A

Make again: Yes for a nice meal.

Recipe Source: Cook's Illustrated (March 2010)
Recipe Source: ATK TV (Season 12)

There is a video at the TV website now, which is helpful to watch before trying this recipe.

I really liked this one. It was a bit of work, but not too much. It makes a nice presentation for a serving to others. However, as you can see from my photo, I did burn the edges a bit. It was still really good though. the hardest part is cutting the potatoes. Even with a mandoline. I wouldn't try it without!

Chicago Style Pizza

Dough Time: 10 minutes
Rise Time: 60 minutes
Sauce Prep: 20 minutes
Sauce Cook: 30 minutes
Laminate: 10 minutes
Rise Time: 40-50 minutes
Assemble: 10 minutes
Bake: 20-30 minutes
Rest: 10 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (January 2010) 
I have always lived in Chicago-land area (and for a while in the city) so I do know Chicago pizza. I'm not partial to this style of pizza though, I like all kinds really. The one thing I would say about the style is that it has a buttery crust. Some of them seem like they have cornmeal in them, but I've heard that is not really true. I am not a purist though so I just wanted to try it and see if it was good.

It was good. Very good actually. Maybe not a true replication of any specific restaurant around here but close enough. The crust seemed closest to Lou Malnati's I thought, because of the buttery flavor.

It is a bit more work than a regular pizza, but it made two pies. I wrapped one pan in foil and froze, then baked a few weeks later. That one was as good as the first.

I thought the sauce was a little too sweet so I would skip the sugar next time or use less. Otherwise it was a very good recipe.

Whole-Wheat Spaghetti with Italian Sausage and Fennel

Time: 27 minutes

Grade: A

Make again: Yes

Recipe Source: Cooks Illustrated (March 2010)
Recipe Source: Pasta Revolution

This was really good and simple. I lightened it up a bit using turkey sausage and 1/2 the oil and it was still pretty rich and filling. I used Ronzoni 100% whole wheat pasta and it was good. I thought I had bought the blend pasta which is not 100% whole wheat and that I've used often.

I will definitely make again because the sauce and turkey is made in the time it takes the water to boil and pasta to cook, so this is a keeper recipe.

This recipe is also featured (cut in half, for two people) in the ATK's Pasta Revolution cookbook, which I have out now from the library.

Favorite Chili

Prep Time: 70 minutes
Cook Time: 90-120 minutes

Grade: B-

Make Again: No

Recipe Source: Cook's Illustrated (January 2011)
Recipe Source: America's Test Kitchen TV Season 12

You can get recipe (and video) with free subscription at ATK website for the next year.

This was not as good as I hoped. And it was more work than I wanted. The flavor was not quite what I expected. That may be because I used slightly less chili's - I'm not sure. The meat was good and the beans were good, but the overall flavor just wasn't great enough to warrant 70 minutes of work. I could probably do it faster, but it would still take a while, so I probably won't do this one again.

I wouldn't say that other people shouldn't try this recipe though. The flavors may appeal more to others.

Cook's Illustrated Favorites - March

It is a new month and time for my favorites again. These are the Cook's Illustrated recipes that I really like and make more than once. (Or at least I want to make again - it is amazing how many recipes I've only made once, that I really loved.) 

Recipes I've reviewed: 

• Pan Seared Chicken Breasts - this is good and simple. It isn't 'quick' but the breasts start in the oven at a low heat, and it isn't a lot of effort. I've made this one a lot. 
• Banana Bread - there has been a new version of this banana bread since this one was published. But this version is easier and just as good as the newer one. 
• Thai-Style Curried Chicken Fried rice - I have made this one a lot, although not in a while, because a picky eater entered my life. But I will make it again with leftovers sometime soon, now that I'm thinking about it again. 
• Glazed Lemon Cookies - or lemonade cookies as my nephews once called them. These are good. 
• Simple Chili - technically this may be a "January" recipe, but they published it twice. Once with beef and once with Turkey. I like it both ways. 
• Wilted Spinach Salad - I lightened the recipe up a bit, and it still very good. 
• Classic Brownies - I like this version better than their new brownies. 
• Brown Sugar Cookies - this is one of those recipes I've only made once or twice, but that I really loved. I just don't 'need' to make cookies that often and have so many good recipes. 
• Garlic Potato Soup - another I've only made once, but want to make again

Recipes I love, but haven't reviewed: 

• Brown Rice with Peas and Feta (and mint, but I use oregano). 
• Double Chocolate Pudding - very good, but I usually make a 'lighter' version from Cook's Country
• Lemon Pound Cake - I used to make this a lot, but haven't made it in a while. 

Making this list made me aware again of all the recipes that I want to try but haven't tried yet from March. So there may be some more added to this list soon. 

Actually I did make the Potato Galette last weekend and really liked it, so that one will be added soon hopefully. 

Peanut Butter Sandwich Cookies

Prep Time:  17 minutes
Cook Time: 15 minutes per 2 pans
Cool Time: 30 minutes
Filling Time: 5 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (March 2012)
Recipe Source: America's Test Kitchen TV
Recipe Source: D.I.Y. Cookbook

The recipe and video available for free on TV website right now.

I only made a half recipe, since these cookies are big, so the time will take longer for a full recipe with 24 sandwich cookies, but probably not too much longer.

These are fairly simple to make. The hardest part is processing the chopped nuts, and that isn't really hard. They are nice, but a little dry (filling excepted of course), so not my favorite type of cookie. But they were fun to make. I might make again, but since I have a niece and a nephew with a peanut allergy and they are who I like to make cookies for, I may not.

Morning Glory Muffins

Prep Time: 35 minutes
Cook Time: 25 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Country (April 2011)
Recipe Source: Cook's Country TV (same link)

I was starting to write my review in my head while I was baking these, assuming they would get a grade lower than an A. The prep on these muffins takes quite a while. Grating carrots, peeling grating an apple, squeezing liquid from the apple and pineapple, toasting the walnuts and coconut, then processing in food processor! That is a lot for a muffin. And because I always try to multi-task I burned some of the coconut when toasting. I tried taking the burned pieces out and toasted a bit more. There was a burned coffee smell in my kitchen and I was sure these wouldn't taste good.

But I was really happy when I tasted one. The texture was perfect. One of the best I've ever made. These are not super sweet, so really a good muffin for breakfast. I have never tried to make these muffins before because all recipes I saw had walnuts and raisins which I don't like. But since these walnuts are ground up, I thought it would be ok, and it was. I think they added nice flavor to the muffin.

These are definitely some work, but I think they are worth it to have in the freezer for a quick breakfast that is a little less sweet than most muffins, but still very tasty.

The only change I made to the recipe was to replace 1 cup of the all-purpose flour with 1 cup of white wheat. I still used 1 1/4 of regular flour. It worked well.

This recipe is currently available for free on Cook's Country website since it was feature during the current season of Cook's Country TV, so grab it now if you are interested.

Graham Crackers

Prep Time: 33 minutes
Cook Time: 15 minutes per pan

Grade: A

Make Again: Yes

Recipe Source: D.I.Y. Cookbook

I wasn't too interested in this cookbook when I saw it announced by ATK, but I saw it at the library and decided to check it out. I actually really like the book, and am considering purchasing it. Their new layout of cookbooks is much improved over earlier cookbooks, which I hated for many reasons. Also it is a fun read.

Many of the DIY recipes are on the ATK Feed website but the graham crackers are not. These are delicious. Much better than store bought. And very easy to make. The 33 minutes of prep was mostly taken up by the rolling out of the crackers, cutting (or scoring them) and docking them with a fork. I started baking the first pan while still having more to roll out, and it worked fine. I was done with the full recipes in under an hour.

The flavor comes from graham flour, which I found at my store with the Bob Mill's flours. It used 1 1/2 c. of the flour, so I have enough to make the recipe probably 2 more times. Considering graham crackers are so expensive, it may be cheaper to make your own. But really, they taste so much better, I don't think I would want to buy them again. Even for making them just to break up into a crust. (Although if I was going to that, I would skip the scoring step.)

I haven't tried anything else from the book yet, but I will definitely be trying at least a few more recipes. I also would like to try the cinnamon graham cracker recipe as well.

Sour Cream Muffins

Prep Time: 12 minutes
Chill Time: 1 hour
Cook Time: 23-26 minutes

Grade: B+

Make Again: Yes

Recipe Source: Whole Grain Baking

This is not my favorite blueberry or muffin recipe, but it does use white whole wheat flour and tastes pretty good. The reason I will make these again is that it uses up 1 c. of sour cream. I have a tendency to throw away sour cream because I don't use it enough. This is a good recipe to use it up. Also, the batter can be made up to 4 days in advance, so if you want to have fresh muffins in the morning, this is a good one to use.

January/February Everyday Food Favorites

I posted this list of Favorites from January/February last year, but I'm posting again because I wanted to bring up again and try to remind myself to review some of these recipes in more detail this month. I'm using my favorites list to create meal plans for the month, and it is good for me to use recipes that I've already tried and are successful!

I've reviewed these recipes:

• Pork Bulgogi
• Brownie Hearts - A good choice if you would like to cut out shapes of brownies. The leftover pieces can be used to make "truffles" as well.
• Sausage and Kale Soup
• Spicy Black Bean Soup (not as good as CI's recipe, but a little simpler and still good)
• Mini Mocha Cheese Cakes - Nice for a "lighter" dessert
• Triple Chocolate Lighter Brownies - one of those "black bean" brownies (just a little) that is pretty good 

Not reviewed yet:

• Apple Pie Cake - I really need to review this recipe. It is unique and good.
• Pork and Apple Stew
• Sweet Potato Wedges - This recipe introduced a new favorite food to me. I had never liked those mushy overly-sweet holiday recipes for sweet potatoes, but made this way, I found out I loved them. I make this often all fall and winter long and have for the past 8 years.
• Valentines Day Cookies
• Pot Roast Hash - I only made this once, because I rarely make pot roast, but remembering this recipe makes me want to try it again.
• Lentil and Brown Rice Pilaf - This takes a while to carmelize the onions, but it makes very plain ingredients yummy.

Want to try still:

• Heart-Glazed Cornmeal Cookies
• Cheddar Biscuits
• Denver Omelet Cups

Gooey Cinnamon Squares

Prep Time: 30 minutes
Cook Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: Smitten Kitchen Cookbook

I don't post recipes from cookbooks here, for various reasons, but you can find this recipe on-line at David Lebovitz's blog.

After not liking the first recipe I tried from the cookbook, it has redeemed itself. This recipe is Deb's take on Snickerdoodles + Gooey Butter Cake. It was listed in the cookie section of the cookbook, but for me it seemed more like a cake.

I had a very tough cooking day on Sunday, making two things I had made before and messing both of them up (one in a small way, and the other in a huge way, rendering it unfit to eat!)

Dinner, which I was hoping would be great, was a bust. I felt the need to try something fairly simple with a high probability of success. My picky eater likes cinnamon, and this sounded good. As long as I didn't forget any ingredients, I thought it would be good.

It probably would take less than 30 minutes to prepare, but I had two things going against me: 1) I was re-reading the directions multiple times to make sure I didn't miss anything and 2) the picky eater was supervising, also making sure I didn't mess up. It probably could be put together in 20-25 minutes for sure.

Anyway, this recipe was a total success. I have never made a gooey butter cake, and it seemed weird putting it together. The bottom layer looked very similar to the gooey layer, and I wondered how it would work. But it worked great. The top of the cake was gooey, but not too gooey. The cinnamon sugar on top was awesome.  This one definitely gets a thumbs up from me and the picky eater!

Classic Gingerbread Cake

Prep Time: 18 minutes
Cook Time: 35-45 minutes

Grade: A-

Make Again: Maybe

Recipe Source: Cook's Illustrated (May 2011)
Recipe Source: America's Test Kitchen (Season 12)

Note: Video and recipe available at 2nd link without subscription, probably for the rest of the year.

I have always been disappointed with gingerbread cakes. They are always too moist and gummy and the flavor isn't what I was looking for. This one was the best I have ever tried. It does have quite a kick though, and my picky eater didn't care for it. I liked the texture however. If I do make again it will be with a tiny bit less ginger. I'm not sure I will make again though, since I was the only what that liked it.

Speaking of the ginger, I came very close to forgetting the dried ginger. (There is also some fresh in the recipe.) I had my 2T measured out, but never mixed it in with the dry ingredients. Instead, after I put the cake in the oven, and started cleaning up, I noticed the ginger on the counter! Thankfully it was in time, and I tried to sprinkle it somewhat evenly over the cake, and then I whisked it in the pan. Because the batter was so thin, I was able to do this and avoid a disaster.

Unfortunately, this forgetting of ingredients is becoming a habit of mine. One I need to break. I made some cupcakes a few months ago with no sugar. Today I made rolls and forgot both the sugar and the salt. They were horrible. I also forgot the salt when I made gnochhi. (Notice none of these recipes have been reviewed yet, because I made such bad mistakes.)

I need to work on better prep, so I don't forget things anymore. It is such a bummer when you put all this effort into something and then realize you messed up too late!

Popcorn Cookies (from Smitten Kitchen)

Prep Time: 24 minutes
Cook Time: 10-12 minutes

Grade: C

Make Again: No

Recipe Source: Smitten Kitchen Cookbook

I only read one blog, and that is Smitten Kitchen. I enjoy her writing and the food looks good. But I have never really tried a lot of her recipes before. So I decided to get the book from the library before I buy.

The first recipe I wanted to try was popcorn cookies. Such a clever idea and part of the reason I enjoy reading her blog. She is a creative cook, but not overly fussy.

These take a bit longer because you need to make the popcorn first. But it is otherwise a simple recipe.

The first cookie I ate (still quite warm) was good. Not amazing or anything, but good. The soft dough with the popcorn was good, and slightly reminded me of caramel corn. But the cooled cookies were not as good. I ended up not liking the texture of the popcorn with the cookie. I tried some again today, and my feelings are still lukewarm on them. No need to eat a cookie if doesn't taste great I think.

I am not ruling out the cookbook based on one recipe. I will definitely be trying some more before I fully judge. Regardless, it is an enjoyable easy read. (If you like reading cookbooks!)

Twice Baked Potatoes with Cheddar and Scallions

Prep Time: 2 minutes
Cook Time: 60 minutes
Cool Time: 10 minutes
Prep Time: 10 minutes (while shells bake)
Cook Time: 10-15 minutes
Cool Time: 10 minutes

Grade: B-

Make Again: Maybe, with more seasoning

Recipe Source: Cook's Illustrated (January 1999)

These are not hard to make, but take a lot of time. I did shortcut the cooking time a bit by using the microwave to kick-start the potatoes.

The mixture tasted very delicious before I baked the potatoes the second time. But the final product tasted a bit bland for some reason, like it was under-seasoned. I was a little disappointed after the work. They weren't bad at all, but I'm not sure the effort is worth it. I might just prefer adding all the good stuff to a regular baked potato.

Glazed All-Beef Meatloaf

Prep Time: 34 minutes
Cook Time: 55 minutes
Glaze Time: 10 minutes
Rest Time: 20 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (January 2006)

Any previous meatloaf recipe from CI called for Meatloaf mix (pork, veal and beef). I never used it, and always just used beef. This recipe was specifically created to only using beef. I would say it is better than their regular version (if you only use beef, that is.) However, it does call for two types of beef - a pound of ground sirloin and a pound of ground chuck.

It also calls for quite a lot of other ingredients: gelatin (to replace missing quality from veal), crushed saltines, paprika, celery, onion, soy sauce, tomato juice and more. Then there is a tasty glaze on top.

It was really a little bit more work than I want to do for a meatloaf, however, the flavor and texture was very good. Since it wasn't a terrible amount of work, I probably will make this version again.

Pasta with Sun-Dried Tomatoes, Cauliflower and Cream

Total Time: 33 minutes

Grade: A

Make Again: Maybe

Recipe Source: Cook's Illustrated (January 2004)


This was pretty good, but has a lot of fat for a quick weekday dinner. I made a significant change to the recipe which calls for 2 cups heavy cream and replace 1.5 cups of it with chicken stock. It worked well. I'm sure it would be even better with all the cream, but I just have no desire to eat something that heavy, because I will only need a tiny serving to fill me up.

The sauce also include sun-dried tomatoes, thyme (I used dried), dry wine (I used vermouth) and a splash of balsamic vinegar. It was a good sauce with a touch a creaminess from 1/2 c. cream. 

I did my usual mistake of prepping during cooking, instead of prepping before, which made some of the work a little stressful, trying to get things ready in time. I really should prep more before I start.

Cook's Illustrated Favorites - January

I started this blog to help me keep track of recipes and to organize my cooking. It has helped with that, but it could be better. Last year I did some "Favorites" posts for Everyday Food magazine which reminded me about some really good recipes. I want to keep that up and include Cook's Illustrated now because I truly forget to re-use some really great recipes.

I am hoping to ultimately have Favorites lists for every month so I can always find a tried and true favorite any time of the year. 

My Cook's Illustrated January/February Favorites 

(Note: the links are to my blog posts, not the recipes. The posts have links to the recipes (but sometimes behind a ATK paywall)

• January 1999 - Spicy Stir-Fried Green Beans and Scallions (I liked my first CI magazine so much I bought some old issues in book form. I love this quick vegetable recipe with rice.) 
• January 1999 - Cream Cheese Brownies 
• January 2001 - Crisp Think-Crust Pizza (The very first Cook's Illustrated recipe I ever tried. I still like this better than their newer thin crust pizza, from January 2011. I can get a super thin crust with this one, probably because of the overnight rise and plastic wrap roll-out.) 
• January 2002 - Soft and Chewy Molasses Spice Cookies (Yum!) 
• January 2004 - Oven Fries (Not exactly low-fat, but easier than frying and probably less fat.)
• January 2005 - Black Bean Soup (My favorite version of the soup. I need to make this again soon.) 
• January 2006 - Flaky Buttermilk Biscuits (So fun to eat with the flakes, and delicious) 
• January 2007 - French Onion and Bacon Tart (rich and delicious. I need an occasion to make this again.) 
• January 2008 - Almost No-Knead Bread (CI/ATK's take on the no-knead bread.)  
• January 2009 - Quick and Hearty Chicken Noodle Soup (The entire recipe is done in 2 hours, including the homemade stock. The trick is ground chicken.) 
• January 2009 - Chewy Chocolate Cookies (I only made once, but they were very good.) 
• January 2010 - Best Beef Stew (I have a lot of stew recipes I like, and this is one of them.) 
• January 2010 - Spaghetti with Pecorino Romano and Black Pepper 
• January 2010 - Red Beans and Rice (Very tasty, and fairly simple to make, but not quick)
• January 2011 - Nut Crusted Chicken Cutlets (This is close to becoming a staple recipe for me. I love the leftovers in a salad. The crust stays on it even after being refrigerated.) 

I also really liked but haven't blogged on 

• Twice-Baked Potatoes - January 1999
• Pasta with Sun-Dried Tomatoes, Cauliflower and Thyme-Infused Cream - January 2004 
• Hearty Lentil Soup - January 2004 
• Chocolate Sour Cream Bundt Cake - January 2004 

I was thinking about adding all the January magazine recipes from Cook's Illustrated that I still want to try, but that list is about 30 recipes long, so I will not add them here until they are tried and become favorites. I wish I could try them all this winter, but it probably won't happen. That list includes: 

• French Toast
• Chicago Style Deep Dish Pizza
• Apple Turnovers
• All Beef Meatloaf 
• Gingerbread
• Crossaints (someday!!) 
• and lots more 

Chewy Oatmeal Raisin Cookies

Prep Time: 10 minutes
Cook Time: 12 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (September 2008)

I am not a fan of raisins, but I had some dried blueberries that are about to get too old, so I tried those and that was a delicious combination. I am now interested in the idea of substituting these blueberries in anything that calls for raisins.

I should have used parchment paper, the bottoms were getting too dark, before they were cooked through. (When will I learn.)

They ended up a little flat, even though I did not forget the baking soda. They were still delicious and very chewy. Overall, these are just as good as the other Oatmeal cookie recipes that I love. The King Arthur Flour recipe and the recipe from the Best Light Recipe.

Sweet Potato Biscuits

Prep Time: 40 minutes (sweet potato mash - can be done ahead)
Prep Time: 22 minutes
Bake Time: 18-24 minutes

Grade: A+

Make Again: Yes

Recipe Source: Everyday Food (November 2003) 

I have made these biscuits many times and they always turn out good. They are a little more work because you have to cook the sweet potato first.

I usually get 11-12 biscuits out of these instead of 8 by making a little smaller. My picture isn't great, but they looked good.

Crescent Rolls

Prep Time: 19 minutes
Rise Time: 3 hours
Chill Time: Overnight
Shape Time: 15 minutes
Chill Time: 2 hours or more
Rise Time: 1 hour
Bake Time: 22-26 minutes

Grade: A

Make Again: Yes


Recipe Source: Cook's Illustrated (November 2001) Note: If you don't subscribe online to Cook's Illustrated, you can find the recipe with Google fairly easily.

I brought these to Thanksgiving dinner that someone else was cooking, and finished up the rolls while the turkey was resting. It worked out great.

This recipe is quite old. It was from 2001 – the year I discovered Cook's Illustrated – and I've wanted to try this recipe ever since then. The instructions are fine, but I would have liked a little bit more detail on the shaping and how the dough should feel. Maybe if I read the original article, I would get more info. I think I have really become used to having videos from ATK PBS show or Everyday food, and I missed that with this one.

The dough rises initially with a 3 hour rise, then chilling overnight, then shaping, then chilling some more. Finally you set them out to warm for 1 hour before you can bake. That may sound complicated, however, you can leave the dough in the refrigerator for long periods of time (up to 3 days), and you can even par-bake the dough, allowing you to finish them with shorter bake time after freezing.

So, despite the long time these take overall to make, the recipe is quite flexible to fit into your schedule, if you give yourself enough time for all the steps. They are really fairly simple and worth the effort. I did try the par-bake method, and it worked out well. I was able to bake them while the turkey was resting at 350, and the timing was perfect. To try to bake them fully with one oven for a holiday meal with a turkey or roast might be difficult because they start at 450 and you need a preheated pan in the oven where you can add hot water.

Next time I make these, I will try to shape my initial rectangle better before first the chill. It would have made rolling out into a larger rectangle easier. I had lots of scraps from trimming because my rectangle was not great. I decided to use them to make "practice" rolls so I could try them before serving to larger group. That was fine. The 16 real rolls were still large, and I had 4 rolls from practicing.

Overall, this recipe is a winner, and I will use again.

Pepperoni Pasta Bake

Prep Time: 27 minutes
Cook Time: 30 minutes

Grade: A-

Make Again: Yes
  
Recipe Source: Everyday Food (October 2012)

I liked this recipe because I made it ahead and then was able to put in the oven later. Also, I happened to have some leftover pepperoni and ricotta that needed to be used up, so this was perfect.

It was relatively simple to make considering I thought filling the shells would be a pain. I could probably make this quicker if I started boiling water sooner.

I used only 15oz ricotta which was plenty to fill the shells. I also used frozen spinach instead of the zucchini. It all worked well. I didn't have fresh basil, which would have been nice.

It got a thumbs up from my picky eater. He didn't realize that there was spinach in the shell filling.

Blueberry-Orange Cornmeal Muffins

Prep Time: 13 minutes
Cook Time: 20 minutes
Grade: A-

Make Again: Yes
  
Recipe Source: Everyday Food  (Video with recipe)

I tried a "healthy" blueberry muffin recipe from Everyday Food a month or two ago and was underwhelmed. But this seemed quite different, so I tried it and really liked them. I used lemon instead of orange because I didn't have an orange. Not surprisingly, that worked fine.

The mixture is quite thick, but I was warned in the video (from link) that this would be the case, so I didn't worry. I did skip adding the flour to the blueberries for that reason though.

These have a nice little glaze on top and a slightly crunchy texture. These are not the "best" blueberry muffin, but good if you want something different and like cornmeal.

Summer Beef and Rice Casserole

Prep Time: 10 minutes
Cook Time: 20 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (September 2012) video at link
 
The prep time on this is based on having the sauce already made. It uses this Quick Meat Sauce which is nothing special, but fine for a "quick" sauce with meat. The nice thing about it is that it makes enough for two recipes, the original, and this one.

I had one small problem with this recipe and that was that the rice was a tiny bit crunchy still. Next time I will pour the rice in while I am heating up the sauce, so it gets a head start.

Other than that, it was delicious and very easy.  I will make again. I love meals that include the veggies in the main dish like this.

Harvest Pumpkin Scones

Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 22-25 minutes

Grade: A

Make Again: Yes

Recipe Source: King Arthur Flour

These are good. Really good.

I have struggled making scones, which is a seemingly simple thing to make. I always have trouble getting the dough together. It is either too wet or too dry. This time it was leaning towards too dry. I decided to get my hands dirty and just try to knead it all together until it wasn't dry anymore. I worried that it would make too much gluten develop and make tough scones, but that did not happen.

I used cinnamon chips in these, which thankfully I have seen recently at the grocery store. Perhaps because it is Fall? Not sure why, but I should go buy some more, because they are hard to find. I only used 1/2 c. though so I have still have some left for something else.

There is only 2/3 c. of pumpkin in these, so the pumpkin flavor is subtle, especially with the other spices and cinnamon chips. They tasted perfect to me.

Glazed Citrus Doodles

Prep Time: 15-20 minutes
Cook Time: 12 minutes
Glaze Time: 5 minutes

Grade: A

Make Again: Yes
  
Recipe Source: Everyday Food (May 2012)

These are nice cookies that are a take-off on snickerdoodles, which I have never made. I liked them. They are a tiny bit of work because of glazing, but not too bad.

The recipe had a video, which is helpful to watch first. I am enjoying the daily videos from Everyday food.

Healthy Banana Blueberry Muffins

Prep Time: 18 minutes
Cook Time: 20 minutes

Grade: C

Make Again:No

Recipe Source: Everyday Food (January 2008)

It is pretty rare that I don't like a baking recipe from Everyday Food. But the times I don't are usually from the January issue! The reviews on the website were good, so I was hoping to like it.

But these just didn't have much flavor. I thought they would. I like all the ingredients, but there was something about them that was just bland. And they seemed a little dense and heavy. Maybe I messed up something, but I don't know what that would be.

They are edible and fine, but nothing special, so I won't make again. 

Chipotle Chicken and Rice

Prep Time: 20 minutes
Cook Time: 25 minutes

Grade: B+

Make Again: Yes
  
Recipe Source: Everyday Food (July 2009)

Crazy summer for me so far, and very little cooking. This fall is going to be crazy as well, and after that I am hoping going to get my life back and not be so busy anymore. But I need to eat real food, so I am going to try to cook once or twice a week and make enough to freeze my leftovers.

Last summer I got re-inspired to cook from the iPad version of Everyday Food. I did not renew my subscription, but I may do that again later. For now, I'm getting inspiration to cook from their daily video, where they do one recipe from the magazine (new and old) in a 3-4 minute video. I'm really enjoying them.

This was a nice recipe. Very simple and it tasted good. My favorite part was it fit into my plans to freeze extras very well. I shredded some cheese up, cut the chicken into small bite side pieces, and made burritos from the leftovers. I got 10 (in 8" tortillas) wrapped up and frozen for future meals.

I used boneless chicken breasts and only cooked the chicken for the 25 minutes with the rice, so it was faster than their times.

I will probably do this again when I run out of the leftovers, because it was so easy.

Pretzel Sandwich Buns

Prep Time: 10 minutes
Rise Time: 45 minutes 
Roll/Water Time: 10 minutes
Rise Time: 30 minutes
Bake Time: 15 minutes

Grade: A

Make Again: Yes

Recipe Source: King Arthur Flour Website


These were simple and quite nice. Don't let the bad reviews on the website deter you. I guess there were some errors in the original recipe on the web, which have since been fixed. These were not really pretzels, but a very nice sandwich roll, with a bit of pretzel flavor and nice soft buttery interior.

It is helpful to click on the Blog link and see how the rolls should be shaped. You basically make a pretzel roll with lots of overhang, and keep the overhang going around the pretzel until the two ends meet in the middle. They turned out perfectly.

Oatmeal Cookies

Prep Time: 10 minutes
Bake Time: 12-14 minutes

Grade: A

Make Again: Yes

Recipe Source: King Arthur Flour (Website)

This recipe is pretty similar to the one you will find on Quaker Oats containers. The main differences are replacing half of the butter with shortening, more cinnamon and 1t of vinegar added. These are really good. They are different than my other favorite oatmeal cookie from the Best Light Recipe, which have a butterscotch flavor to them. The texture on these is really good. They are crispy on the outside and chewy on the inside. I've already made these a few times over the past two years, and I will continue to make them again.

This last time I tried an experiment of one pan with parchment and one without. There was a huge difference! The pan without the parchment, although lighter, ended up almost burning the bottoms of my cookies. From now on, if it tells me to use the paper, I will.

Chocolate Chip Cookies

Prep Time: 12 minutes
Bake Time: 12 minutes

Grade: A

Make Again: Yes

Recipe Source: King Arthur Flour

I haven't made chocolate chip cookies in a long time, and this recipe was highlighted as a favorite on the KA's Baker's Banter Blog so I decided to try it. They were quite good, but I felt a little disappointed in their looks, since they didn't spread much. Probably because of the way I measured my flour, which is always different than KA's method, and results in too much. (I forgot this fact when I made these.)

But they still tasted great. A nice crispy crust with soft interior. I think that is because they use shortening and butter, instead of just butter.

Who knows if/when I will make again, because there are too many good cookie recipes, but the recipe is definitely one to keep.

Nut-Crusted Chicken Cutlets

Prep Time: 38 minutes
Cook Time: 20 -25 minutes

Grade: A

Make Again: Yes


Recipe Source: America's Test Kitchen TV Show (Season 12) 
Recipe Source: Cook's Illustrated (January 2011)

There is a video of the recipe available for free at the ATK link above, and it was helpful to watch the video before making the recipe. The tv version is with almonds and lemon and thyme. The CI version I linked to uses chipotle and southwestern spices.

This recipe is definitely a winner. It took a little longer than I wanted, but that was partly because I had a lot of chicken trimming to do this time. I could probably get it done in 30 minutes if I make this a few more times.

It is a baked dish (on top of a wire rack in jelly roll pan). To get flavorful crust you toast the finely chopped nuts and panko breadcrumbs in browned butter for the coating instead of pan frying. I love that aspect of the recipe. It is less messy, and you don't mess up the breading when you flip the meat in the pan. Also, it is nice to have the dish finish in the over, so you can clean up while it is cooking.

The breading really adhered to the chicken, really better than any other breaded meat recipe I've ever tried. I had leftovers tonight (cold) and it was still really sticking to the chicken. The leftovers were also delicious. They would make a really nice spinach salad.

The only possible problem with the recipe was that the chicken was close to being too salty. It wasn't, but I felt it was on the edge. I should have used a little less salt on each breast I think. It was probably because the kosher salt I was using was Morton's which is not as "fluffy" as others.

I made 3/4 of the recipe since I had 3 breasts. I cut the breading by 3/4, and I still had lots left over.

Braised Spanish Lentils and Sausage

Prep Time: 25 minutes
Cook Time: 45 minutes

Grade: B+

Make Again: Yes

Recipe Source: Cover & Bake (There is no on-line version of the recipe) 

It has been a while since I've posted. Life has been busy, but also, all the new recipes I tried were not worth blogging about. There was also one disaster with a coffee cake recipe I tried from America's Test Kitchen TV show. It was totally my fault, so I want to try it again, to see if I can do better. 

I made this a long time ago (pre-blog) and really liked this. It didn't turn out quite as tasty this time, probably because of my substitutions with what I had on hand.) But it was still decent. This took me longer to make that it probably should have. I used regular lentils not the small green ones, so that made it longer. But it was fairly easy prep with some of the 25 minutes hands-off.

I also used Turkey smoked sausage instead of lentils, to make the dish a little lighter. I used regular paprika instead of smoked, but I bet smoked is better.

Overall, a decent simple recipe.

Slow-Cooker Turkey Chili

Prep Time: 35 minutes
Cook Time: 4 hours

Grade: A-

Make Again: Yes

Recipe Source: Cook's Country (February 2011)

This recipe is featured on the Cook's Country website right now, so if you are interested, now is the time to print it out or save it.

I'm perfectly happy with the Cook's Illustrated Simple chili recipe but I guess I always am willing to try something new. The fact that the recipe was developed for a slow cooker appealed to me. 

This tasted great, but it was more work than the Simple Chili recipe. And it created another problem. It didn't fit in my slow cooker. I should have known. Most of their recipes are for the large crock-pot, and I have a smaller one. I should have cut the recipe in half.  (Although I'm happy to have lots of leftovers to freeze now.) 

I ended up just using the dutch oven I did all the prep cooking in, and cooked on low for 3 hours, although it would have been fine at 2 hours. 

I might make again, but most likely I'll stick with the Simple chili which takes just 20 minutes of prep and requires less cleanup. 

Simple Italian-Style Meat Sauce

 Prep Time: 30 minutes
Cook Time: 40 minutes

Grade:B-

Make Again: No

Recipe Source: Cook's Illustrated (March 2008)
Recipe Source: Best of ATK 2009


This was a fairly simple recipe but it did involve getting out the food processor to chop some mushrooms, which are there to add meatiness. I don't like mushrooms, but can handle them when processed this way. I don't mind their flavor, just the texture. The sauce was fine, but just not incredible, so I probably won't make again. I think if I want meat with my sauce, I'd like some meatballs instead. I am coming to the conclusion that I just don't love pasta sauces with ground meat.


I will not make this again, but if you like ground meat sauces, you might still want to try this one. It is more a personal taste issue for me, not that the recipe is bad.

Pork and Potato Meatloaf

Prep Time: 17 minutes
Cook Time: 60 minutes
Rest Time: 10 minutes

Grade: A-

Make Again: Yes

Recipe Source: Everyday Food (January 2012)

This is a simple meatloaf recipe that uses 2c. frozen hashbrown potatos (plain, just shredded potatoes) in place of breadcrumbs. It stretches the meat a bit. I used a mixture of meatloaf mix and a little ground sirloin, because I didn't want to use all pork. I thought it was really good and I enjoyed the potatoes inside the meatloaf.

I served this with roasted carrots and potatoes and reheated Parker House rolls from the freezer.  Overall, a very nice, simple winter meal.

Triple Chocolate Brownies (Lighter)

Prep Time: 20 minutes
Cook Time: 25 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (January 2012)

The annual "light" issue always includes lighter desserts. I'm not a big fan of those.  I think I'm better off eating less desserts but enjoying them in full. However, the idea of using black beans in brownies has been around for a while now and I've always wanted to try it.

These are really good. They are extremely moist and fudgy which is the way I like my brownies. The recipe only used 1/4 of black beans, so they are definitely hidden. It allows you to only use 1/2 stick of butter for the recipe.

I would definitely make these again. The only issue is using only 1/4 c. of black beans. I can use up the rest of the can, but that is still a tiny bit of a downside in my mind.

Creamless Creamy Tomato Soup

Total Time: < 30 minutes 

Grade: A+ 

Make Again: Yes 

Recipe Source: Cook's Illustrated (Sept 2008)
Recipe Source: Best of ATK 2010

I love this recipe. I made it when the recipe first came out and knew I would make it again. I waited to blog about it until the second time, which didn't happen until this week. It won't be 3 years before I make this again.

This recipe is quite simple and very healthy. It has the feeling of Campbell's tomato soup, but probably tastes different. (It has been so long since I had that.) Basically it is canned whole tomatoes, some bread (which provides the creaminess without the cream) and onions, garlic and oil, plus some chicken broth. Using a blender makes it smooth. That is the only somewhat complicated step - transferring the soup between blender and pan.

I made a half recipe which only gave 3 servings. I had the leftovers tonight. I wished I had made a bigger batch. I think this would freeze well without any dairy in the recipe.

I'll post my simplified version here (full recipe amounts) because the recipe is so simple.

Ingredients:

• 1-2 T. extra virgin olive oil 
• 1medium onion , chopped medium
• 3 medium garlic cloves , minced
• pinch hot red pepper flakes (optional)
• 1 bay leaf
• 2 (28-ounce) cans whole tomatoes packed in juice
• 1 tablespoon brown sugar
• 3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
• 2cups low-sodium chicken broth
• Salt and ground black pepper

(They add brandy as a suggested optional ingredient. And chopped chives. I have not tried either.) 

1. Saute onion, garlic and pepper in 1 T of oil (they suggest 2T)  till softened.
2. Add tomatoes and crush with potato masher. Add brown sugar and bay leaf and bread. Bring to a boil and simmer for 5 minutes until bread breaks down. 
3. Remove bay leaf and transfer half of soup to a blender. They suggest adding more oil now but I didn't and I don't think it needs it. Blend for 2-3 minutes until smooth and creamy. 
4. Pour into bowl. Repeat with second batch. 
5. Rinse pot and return soup to reheat and add chicken broth. Season to taste. Add optional brandy and chives.

The original recipe can be found at the link if you subscribe. My version uses less oil and none of the extras. I still loved it, but you might prefer it their way.

Tuna Casserole

Prep Time: 30 minutes
Cook Time: 15 minutes
Cool Time: 10 minutes


Grade: B+/A-

Make Again: Maybe

Recipe Source: Everyday Food (October 2011)  

This recipe was from a lightened up comfort foods article. The sauce replaces a lot of the whole milk with broth. I think that adds flavor and is a good idea. It also uses a tiny bit of parm in the topping with panko. I felt like there should be more cheese in the topping. I used less oil for the onions and white sauce, and that was fine, so next time I would add more cheese.

The amount of tuna in this was kind of small. I think I would use more next time. The panko makes a much better topping than regular bread crumbs (although fresh toasted would be great also, if you don't have panko.) I didn't have enough peas, so I threw in some chopped fresh spinach for added green and more veggies. I thought the spinach and peas might clash, but I barely tasted the spinach.

I'm not sure which tuna casserole is my favorite. I think that Cook's Country version probably tastes the best, but it is also pretty high calorie since it is made with heavy cream. It is a quick and easy recipe however, so that goes in it's favor. The other Mediterranean Tuna Casserole from EF is nice and a bit different. I don't make tuna casserole very often, and I'm not sure which one I would do again. Really, any of them are fine, I think.

January/February Everyday Food Favorites

I've only reviewed the first five of these recipes in this blog. Many of the favorites come from the very first issue of Everyday Food which I somehow received free in the mail. It was enough to make me want to subscribe for 4 years.

I cancelled after that because there was quite a bit of repetition, and not as many of the fun unique recipes they had early on. I recently resubscribed to the iPad version, however. It is full of videos and nice interactions, so I am enjoying my subscription again. If you have an iPad, I recommend checking it out.  The first issue from last January is free.

• Pork Bulgogi
• Brownie Hearts - A good choice if you would like to cut out shapes of brownies. The leftover pieces can be used to make "truffles" as well.
• Sausage and Kale Soup
• Spicy Black Bean Soup (not as good as CI's recipe, but a little simpler and still good)
• Mini Mocha Cheese Cakes - Nice for a "lighter" dessert

• Apple Pie Cake - I really need to review this recipe. It is unique and good.
• Pork and Apple Stew
• Sweet Potato Wedges - This recipe introduced a new favorite food to me. I had never liked those mushy overly-sweet holiday recipes for sweet potatoes, but made this way, I found out I loved them. I make this often all fall and winter long and have for the past 8 years.
• Valentines Day Cookies
• Pot Roast Hash - I only made this once, because I rarely make pot roast, but remembering this recipe makes me want to try it again.
• Lentil and Brown Rice Pilaf - This takes a while to carmelize the onions, but it makes very plain ingredients yummy.

I haven't tried these yet, but they look interesting so I hope to try them this month:

• Heart-Glazed Cornmeal Cookies
• Flank Steak with Onions, Peppers and Beans

Chocolate Peppermint Thumbprint Cookies

Prep Time: 15 min
Bake Time: 9 minutes
Frost Time: 5 minutes

Grade: ??
Make Again: ??
Recipe Source: Everyday Food (December 2011)

The online version of the recipe is not available yet.

These are not bad cookies, but I felt they were a little dry, and my first thought was I wouldn't make them again. I really love chocolate mint so like the taste of them overall, but I didn't love the texture. Everyday Food has come up with lots of great mint recipes so this doesn't really fill a gap in the recipe collection.

However, the picky eater did really like them and gave them an A+. This was after they were frozen and defrosted. I liked them when I ate them later also, so I may end up using this recipe again after all. 

The Espresso Snowcaps recipe that I reviewed a few years ago is a similar chocolate cookie for the holidays, and I really love that one, so that might be my first choice most years, but this one may come into rotation again in the future.