Living the Gourmet is pleased to present the TLC Kitchen cookbook, from Paragon Books.
TLC Kitchen is intended to provide busy families with recipes that are as simple as they are delicious, and reading through the selection shows that they have more than accomplished what they set out to do.
What sets TCL Kitchen apart; however, is the playful and star-studded manner in how the recipes are presented, with an assortment of TLC personalities each presenting their own take on classic dishes. Randy Fenoli from Say Yes to the Dress, for example, treats us to his take on Orange-Cranberry Scones while June Shannon from Here Comes Honey Boo Boo offers up a Pork-Chop Casserole.
TLC Kitchen also provides a range of desserts, for example – one of my personal favorites – a dark-chocolate peanut butter cake from Marissa Lopez, winner of season two of Next Great Baker. Recipes for desserts include such treats as a brown-sugar walnut loaf, a classic ice cream recipe, and cheesecakes among a variety of other such classics. However, since no dessert glossary is complete without a sampling of cupcakes (or so we believe here at LTG), the DC Cupcake duo Katherine Kallinis Berman and Sophie Kallinis LaMontagne bring us Vanilla Chocolate-Chip Cupcakes with butter cream. In closing my comments on dessert, I’ll note that Buddy Valastro, the Cake-Boss himself, also makes an appearance, adding a classic chocolate cake recipe as well as a Chocolate-and-Vanilla Ice Cream Cake.
All in all, Living the Gourmet can easily recommend TLC Kitchen for anyone’s cookbook collection. Whether you’re a fan of the stars who added to its more than one-hundred recipes, or are making the purchase on the merit of the recipes themselves, TLC Kitchen is a recipe collection that has something for everyone.
TLC Kitchen is available on Amazon.
**I was given this product for review. All opinions expressed are my own.
Adapted from Randy Fenoli
Prep Time: 10 minutes
Cook Time: 15 minutes
2 cups all-purpose flour
1 tablespoon baking powder
6 tablespoons sugar
½ teaspoon salt
1 tablespoon orange zest
5 tablespoons cold butter, cut into ¼-inch cubes
½ cup raisins, chopped
3/4 cup whole milk, plus more for brushing
Juice of 1 orange
Juice of 1 orange
Raw sugar, for sprinkling
Preheat oven to 400 degrees F.
In a large bowl stir in flour, baking powder, sugar, salt and orange zest. Combine 3/4 cup milk and juice of 1 orange.
Mix in butter with fingertips until the consistency of course meal with a few slightly larger butter lumps.
Stir in cranberries and milk and orange juice.
On a floured surface, form into a ball and pat into an 8-inch circle, about ¾-inch thick.
Brush top and sides with cream and sprinkle generously with raw sugar.
Cut into 8 triangles (like you would a pie).
Line a baking sheet with parchment paper. Bake for 12-15 minutes or until lightly golden.
Resist eating these immediately and let them rest about 10 minutes to firm up.
Enjoy with Love,
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Just A Pinch