Nikoli’s Kitchen

Bourbon Cherry Maple Syrup... Playing with FIRE!

Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! This week, a photo from my memories pops up and reminds me how precious time is, and how important living every day to the fullest is. Then on the back half of that, I play with fire, literally, as I cook down some cherries in bourbon to make a decadent syrup. 
 
Check out the YouTube short showing me making this syrup at https://www.youtube.com/watch?v=o3Qf5pO9l1k!
 
Featured Recipe for this Episode
2 c cherries, pitted1 c bourbon1 c water1/4 c sugar1/2 c 100% maple syrup
Add your bourbon and cherries into a medium saucepan.
~| NOTE: Only do this next step in a safe area- outdoors or with a large enough ceiling and ventilation system. I did mine on my grill's side burner. |~
Heat the bourbon & cherries over mid-high heat. Tip the pan to the flame to burn off the alcohol.Reduce until the bourbon is thick and syrupy and mostly cooked off.Add water and sugar (sugar can be omitted, this would be especially great with tart/sour cherries too). Cook down for 7-10 minutes, or until the syrup begins to "foam." You will note a clear change in the cooking process from simmering/boiling to it starting to foam up. This means your liquid is getting saturated with the sugars and you don't want it to burn.Add maple syrup and cook for another minute. Remove from the heat and strain through a mesh sieve (I have an old wine decanter top for this). Bottle and refrigerate.
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
 
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Midnight Swing" by Jules Gaia."Like a Midnight Song," "Reverie Finale," "In a Distant Future," and "Rose-Colored Faith" by Rand Aldo.

Season Premiere - Strawberry Rhubarb Pie Fail!

Welcome back everyone to SEASON FOUR of Nikoli's Kitchen! This week we're talking about under-baked strawberry rhubarb pie and about beating myself up a lot in the preceding weeks. The journey continues. Growth never ends. Stop the cycle of negativity and stop beating yourself up for not achieving 100% of everything every single day. And thank you so much for listening!
 
Featured Recipe for this Episode
Crust (makes two)
3 c all-purpose flour1/3 c shortening, cut into small cubes and frozen10 T butter, cut into small cubes and frozen1-1/2 t salt1/2 c ice water
~| The key to a great, flaky pie crust is not to touch it with your hands as much as possible. Your fat should be as cold as possible/frozen and put ice cubes in your water so it is ICE cold- and then don't let the heat from your hands warm it up! |~
Cut the shortening and butter into small cubes and freeze them.Add flour and salt to a food processor.Add the shortening and butter cubes and pulse until your dough is nice and crumbly.Dribble in your ice water a little at a time, pulsing as you go until the dough clumps. Do not add more water than you need to or you'll need to correct with flour.Transfer dough to floured surface and form into a ball. Separate the dough into two balls. Flatten into 1" discs.Wrap the discs tightly in plastic wrap and refrigerate for a couple of hours (you can also freeze them for later use if you don't need the second one now). 
Pie Filling
5 c strawberries, quartered3 c rhubarb, chopped2 T light brown sugar (can be omitted)1/4 t salt3 T cornstarch
Combine all of the ingredients in a bowl and stir to coat the strawberries and rhubarb well.
Almond Streusel Topping
1/2 c light brown sugar1 c almond flour1/2 c unsalted butter, cut into small cubes and frozen1/4 t salt
Add all ingredients to a food processor and pulse until crumbly.
Making The Pie
Preheat oven to 450°.Remove dough from the fridge and roll out on a floured surface, working out from the center as you go around. Press the dough into a 9" deep-dish pie pan.Add a few crumbles of the sugar crumb topping into your pie pan.Add your strawberry rhubarb filling to the pie pan. Top with the remainder of the crumb topping.Bake at 450° for 10 minutes; reduce heat to 350° and bake for an additional 45-50 minutes.Remove and allow to cool before serving.
~| In the episode I noted that my pie was noticeably underdone in the center; the rhubarb hadn't broken down all the way and was still fibrous and a bit crunchy. It definitely needed more bake time which I believe would have resolved any issues with excess liquid as well. |~
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
 
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Langholmen" by Gustav Lundgren."Lost Thoughts," "Soft Symphony," and "Letting Go of the Day" by Hanna Lindgren.

Quick Bites - Orange Sweet Chili Sauce

Hello everyone and welcome to another new Quick Bite from Nikoli's Kitchen! Today we're talking about this beautiful orange sweet chili sauce that will light up any Asian dish with a citrusy umami blast of flavor. While I didn't make it as well as I'd hoped, I'm definitely still learning and growing. Thank you so much for listening!
 
Season four begins July 6th! I am really excited to kick off the next full season of Nikoli's Kitchen, and especially excited now that (with big thanks to Brendan of Unchefed) I feel like I've cracked the code on the food segments of the show. The show won't be changing substantially, but more than anything I want to welcome you to my table and sit down and eat these meals with you so I can describe them to you in the moment. Thank you so much for choosing Nikoli's Kitchen. Thank you so much for coming on this journey with me.
 
Featured Recipe for this Episode
1/2 c orange juiceZest of 2 oranges1/3 c dark brown sugar1/4 c cold water (for slurry)2 T fresh ginger, finely minced2 T fresh garlic, finely minced1/4 c soy sauce1/2 c rice vinegar2 t cornstarch1 T gochujang1 T cooking sherry or rice wine
Combine your water and cornstarch in a bowl and set aside.Combine the remaining ingredients in a saucepan and bring to a boil over mid heat. Cook for a few minutes to bring everything together.Strain this through a fine mesh colander. Don't skip this step, or the sauce won't have quite the texture it should.Return to the pot and add your slurry.Use an immersion blender to bring everything together in the sauce.Bring back to a boil; it will immediately start to thicken. Cook for an additional few minutes and remove from the heat.
Yield: 2 cups (approx).Calories/Serving: 82 per 2 tablespoons.
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
 
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Quick Bites - Chocolate Peanut Butter Protein Bites

Hello everyone and welcome back to another quick bite here from Nikoli's Kitchen! Today I decided to throw together some chocolate protein bites with quick oats as a quick calorie- and protein-dense snack. We'll also jump into a small positivity segment and reset ourselves for the day.
 
Season four begins July 6th! I am really excited to kick off the next full season of Nikoli's Kitchen, and especially excited now that (with big thanks to Brendan of Unchefed) I feel like I've cracked the code on the food segments of the show. The show won't be changing substantially, but more than anything I want to welcome you to my table and sit down and eat these meals with you so I can describe them to you in the moment. Thank you so much for choosing Nikoli's Kitchen. Thank you so much for coming on this journey with me.
 
Featured Recipe for this Episode
2 c quick oats1 c peanut butter4 scoops chocolate protein powder2 T honey2 t dark chocolate cocoa powder2 c Almond milk
Combine all ingredients into a bowl.Microwave for 60 seconds.Mix until well combined.Scoop into 12 cupcake liners.Store in the fridge.
10 g protein and 222 calories per serving.
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
 
Credits
Intro "Midnight in Carmel" and "Good Night Waltz" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
 

Quick Bites - Tomato Zucchini Salad w/ Mozzarella Pearls

CW/TW: In this episode I talk about suicide and death. If you're struggling right now, I promise you, you're not alone. Please reach out and talk to someone today. In the United States, you can call the National Suicide Prevention Lifeline at 800-273-8255. If you're not in the U.S., there are resources in your country that can help you. Please don't ever give up, no matter what. You are not alone. 
This month's patreon donation (with a match from me) was made to the American Foundation for Suicide Prevention. Learn more about AFSP and make a donation yourself at https://afsp.org/. The donation was made in Richard Nadolny's name. Richard was the narrator of the Oz 9 podcast which I am a huge fan of. Please check out the show and start listening today at https://oz-9.com/.
 
Welcome back everyone to the first Quick Bite in quite a long time! In this week's episode I'm finally getting a chance to tell you about this beautiful tomato zucchini salad I concepted months and months ago to pair with a crispy panko-crusted salmon dish. This one's super easy to throw together with not many ingredients, and it's super calorie-friendly too. Give it a try and thank you so much for listening!
 
Featured Recipe for this Episode
4 cloves of garlic, mincedFresh dill, chopped (optional)1 T lemon juice1 T cracked black pepper for salad1 t salt for salad1 T olive oil2 c green zucchini, quartered32 oz container of mozzarella pearls (optional)2 c sweet cherry tomatoes, halved or quartered
Preheat your oven to 400°.Place your zucchini in a large bowl and drizzle over your olive oil and add some salt and pepper- NOT the S&P you've reserved for the salad itself. Roast them on an elevated rack on a baking tray in the center of the oven for 10-12 minutes.Place them on the top oven rack and turn the broiler on high.Broil until they start to blister and caramelize, then remove from the oven. Allow them to cool. Chop your zucchini and tomatoes to be the same size as the mozzarella pearls, if you're using them. Keep your chopping consistent so your bite is consistent.Add the garlic, dill, lemon juice, salt, and pepper.Toss everything together until well-coated and serve immediately.
Yield: 4 cupsCalories per Serving: 102 per 1/2 cup- omitting the mozzarella from the recipe makes it only 32 per serving.
Variations:
Replace the dill with basil and drizzle a balsamic reduction over this for an elevated caprese-style salad.Replace the lemon and dill with lime and cilantro and add in a teaspoon of chili powder or cayenne pepper for a fresh salad with a little kick.Grill your zucchini instead!
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
 
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Glazed Donuts FROM SCRATCH and Life Needs Editing

Hi everyone and welcome back to Nikoli's Kitchen! This week is your first mid-season episode, and though I fully intended it to be shorter, I just missed being on the mic so much and I had some things to get out. In the first half of the show I'll talk about being on a plateau and overwhelming myself too much, and then in the back half we talk about the glazed donuts I made live on the air during this year's Livestream for the Cure. A special thanks to all of my listeners and supporters for coming out and supporting the event! We smashed our goal once again and ended up raising over $23,000 for the Cancer Research Institute. From the bottom of my heart, thank you.
 
Featured Recipe for this Episode
I followed the recipe pretty much to the letter from Bless This Mess for donuts, so I'll just link it here!
https://www.blessthismessplease.com/pioneer-womans-glazed-donuts/
Donut Glaze2 c powdered sugar1 t vanilla2 T heavy cream2 T milk
Combine all ingredients in a bowl and whisk together until combined (dribble in a bit more milk if this is too thick, it shouldn't be thick like batter but be a bit thinner).When the donuts are hot out of the oil, place in the glaze and then flip to coat it all over and then remove.
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
 
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Etude for Dreamers" by Infinity Ripple."Five Floors," "Returning Memories," and "Never Look Back" by Erasmus Talbot."Glitz at the Ritz" by Jules Gaia.

Blackened Fish Tacos & A Letter to Myself

Hello everyone and welcome back to Nikoli's Kitchen- the season three FINALE!! I can't believe we've come this far, and I'm so grateful to all of my amazing listeners for your support. This week on the show I'm talking about blackened fish tacos made with salmon and topped with a delicious pico de gallo... and reading a letter I've written to myself. Thank you all so much for your amazing support. Season 4 should kick off sometime in June, but stay tuned to the feed for plenty of quick bites and short episodes ahead of the premiere. 
 
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
 
Featured Recipe for this Episode
Blackening Seasoning:
2.5 lb Salmon (skin on), portioned2 T smoked paprika2 T dark brown sugar2 T chili powder1 T chipotle chili powder2 T salt2 T black pepper2 T garlic powder
Combine all ingredients in a large bowl and whisk together. Liberally spread half of the seasoning over the flesh of the salmon.Grill at 375° skin-side down for 8-10 minutes or until your filets release easily from the grill.Flip the salmon over and remove the skin (it should come off very easily).Add the remainder of your seasoning.Grill for an additional 8-10 minutes. Flip again to blacken the seasoning, 1-2 minutes (your salmon should only need 20 minutes tops on the grill unless it is REALLY thick- mine was about 1" thick at its thickest part).Remove the salmon and allow it to rest.
Tortillas:
~| This recipe is adapted from https://www.gimmesomeoven.com/homemade-corn-tortillas |~
2 c corn flour (masa harina)1-1/2 to 2 c hot waterZest of 2 limes1 T chili powder1 t salt
Add your corn flour and sea salt to a large bowl and whisk to combine.Add 1 c of hot water and begin stirring together. Dribble in additional water and stir until your dough comes together and forms a ball; it will have roughly the consistently of clay or play dough.Cover the bowl with a damp paper towel and rest for 10 minutes.Flatten your dough into a rough rectangle on your countertop about 1" thick.Using a knife or dough cutter, cut into 9 equal pieces and cover with a damp table cloth.Heat a cast iron skillet over mid-high heat.Roll out your dough between pieces of parchment paper, or use a tortilla press to press them out.Cook for 45-60 seconds per side in the skillet and remove from the heat. 
Pico de Gallo:
1 large onion, finely diced10 cloves of garlic, minced1 c cilantro, chopped6 roma tomatoes, finely dicedZest of 2 limes2 T lime juiceSalt and pepper to taste
Build your tacos with romaine lettuce, topped with basmati rice (I made mine with coconut milk & water, zest of 2 limes, and 1/2 c chopped cilantro). Top that with the salmon and top that with pico de gallo. Serve with a lime wedge.
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
 
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"When Worlds Collide," and "Within its Own Silent Shell" by Hampus Naeselius."Take me With" by Trevor Kowalski."Langholmen" by Gustav Lundgren.

Angel Food Cake with Lemon Icing!

Hello everyone and welcome back to another episode of Nikoli's Kitchen, with massive apologies for the delay in getting this into your ears- prep for the Livestream for the Cure has overwhelmed me of late. This week on the show, I talk about letting go of anger and trying to work to make the world a better place, and then I talk about the wins (and failures) I experienced trying to make angel food cake from scratch. Pro tip: Buy a tube pan. Thank you all so much for listening!
 
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
 
~| In this week's episode I talk about my failures to make the recipe adapted from Cake by Courtney. I believe that was because I still followed the baking instructions for the tube pan instead of instructions more meant for loaf pans. The first time I made angel food cake was from a recipe adapted from https://www.chocolatemoosey.com/angel-food-cake-in-a-loaf-pan/. For the recipe listed below I tried to adapt the instructions from this recipe for loaf pans, which will yield a much better result. |~
 
Featured Recipe for this Episode
~| This recipe is largely based on the recipe from Cake by Courtney found at https://cakebycourtney.com/angel-food-cake/. |~
1 c all-purpose flour &2 T cornstarch OR1 c + 2 T cake flour1-3/4 c sugar1/4 t salt1-1/2 t cream of tartarzest of 3 lemons OR 2 oranges13 egg whites
Preheat oven to 325°.Combine 1 c of your sugar, the flour & cornstarch, and salt in a bowl and whisk to combine.Sift them through a mesh strainer four times.Add your egg whites to a large bowl or the bowl of a stand mixer.Whisk or beat the egg whites on mid-high. When they start to foam, add your cream of tartar and zest. Slowly add the remaining 3/4 c of sugar while the egg whites continue to beat.Stop beating the egg whites when you reach soft peaks- they should form a peak as you pull the whisk/beaters out of the bowl, and then the peak will fall. Sift your dry ingredients into the egg whites in four batches, folding them in gently between batches (literally JUST until mixed).Pour the batter into two ungreased 9x5" loaf pans and place them onto a large baking tray together.Bake for 45 to 55 minutes at 325° or until brown and no longer sticky on top. Don't open the oven until you're sure it's done. Make sure your batter is set by shaking the pans slightly to see if they still have a liquidy jiggle in the middle. Remove from the oven and turn the loaf pans upside down and rest the handles on two things of equal height (I used cans of beans!) to allow air to cool the cake but so it doesn't collapse. Let it cool for an hour before removing from the pan to serve.
Lemon Icing
1 c powdered sugarzest of 1 lemon1 T lemon juice1 T heavy creamyellow food coloring (for extra yellow hue)
Combine all of the ingredients in a large bowl and whisk together vigorously until smooth. 
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
 
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
"Almost in F" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"The Way to the Sky" by Hampus Naeselius.

Nashville Hot Chicken is AMAZING! (And SO ARE YOU!!!)

Hello one and all and welcome to a brand new Nikoli's Kitchen! This week, I take on Nashville Hot Chicken, something I never knew existed and I'm so thrilled to have found it! I also talk about some things that were stirred up on Twitter lately. How do you deal with detractors? Thank you so much for listening!
 
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
 
Featured Recipe for this Episode
Spice Rub
3 T salt1-1/2 T smoked paprika1 T onion powder1 T garlic powder2 T black pepper2 t Turmeric1 t ginger2 t ground red cayenne pepper1/4 t allspice
Combine all ingredients in a bowl and whisk together.Reserve out 2 T, one for the marinade, one for the hot sauce mix- the rest goes into the dredge.
Marinade
2 c buttermilk1/4 c hot sauce1 T spice rub1 whole roasting chicken
Combine all ingredents in a large bowl and whisk together.This was enough for 1 large roasting chicken, broken down into quarters (wings removed).Marinate for 24-48 hours.
Dredge
1-1/2 c flour1/2 c cornstarchRemaining Spice mix
Combine all ingredients in a bowl and whisk together.Remove your chicken and place on a rack above a baking tray, allowing the excess marinade to drip off.Dredge the chicken in the flour mixture and return to the rack, allowing it to rest for 10 minutes.Dunk back in the buttermilk, then dredge again and return it to the rack, letting it rest another 10-15 minutes before frying.
Making your chicken!
Preheat your oven to 400°.Heat your oil to 375°.Fry your chicken for 5-7 minutes, or until the coating is a beautiful golden brown color. You may need to do this in batches.While your chicken is frying, clean the rack and baking tray you used during dredging, then line the tray with foil.Transfer the chicken to the baking tray and place into the oven for 25-35 minutes (this will highly depend on the size of your chicken, mine took about 35 minutes in the oven after frying).Remove the chicken from the oven and place on a paper towel-lined tray to rest.
Hot oil mix
1 T spice mix2 T brown sugar1 T smoked paprika1 t cayenne1 T garlic powder1 c oil from frying
While your chicken is resting, prepare your hot oil mix.Combine all of the dry spices in a bowl and whisk together.Place them in a small skillet over mid heat and warm them for a few minutes, allowing them to release some of their oils. Remove from the heat.Add the 1 c oil from frying and mix together well. Brush the oil over the finished chicken and serve.
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
 
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Breathe it in Deep," "Close to the Edge," "Where Heroes Come to Die," "The Way to the Sky," and "Deyja" by Hampus Naeselius.

Berry Pancake Breakfast with a Potato Apple Hash!

Hello everyone and welcome to a brand new episode of Nikoli's Kitchen! Today we're resurrecting an old recipe from the RestauRant days as I give my almond flour berry pancake recipe a bit of an upgrade, and decided to pair it with a beautiful breakfast hash made with sausage, potatoes, and honeycrisp apples! Thank you so much for listening!
 
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need. 
 
Featured Recipe for this Episode
Homemade Almond Berry Pancakes
1 c all-purpose flour1 c almond flour1/4 c powdered sugar1 egg- separate the white and yolk1/2 t vanilla1-1/2 t baking powder1/2 t salt4 T butter, cut into cubes and softened to room temperature1 cup preferred berries1-1/2 c almond milk
Sift together the dry ingredients into a large bowl.In a separate bowl, combine your egg yolk, berries, milk, and vanilla.Whip your egg whites with an electric mixer until they reach soft peaks.Mix your butter into your dry ingredients, so you get some crumbly bits and small bits of butter throughout the flour mixture.Mix your milk & berry mixture into the flour mixture JUST until combined- don't over-mix.Fold your egg whites into the batter just until combined.Pour your batter onto a heated non-stick skillet and cook for 3-4 minutes, flipping once when bubbles start coming up through the middle of the batter.
Berry Compote
16 oz (1 lb) Preferred berries1/4 c sugar2 c water
Combine ingredients in a saucepan and reduce by 2/3 over medium-high heat.You can strain the berry pulp out to truly make this syrup-like instead of a compote.
4 large russett potatoes, cubed2 honeycrisp apples, cubed2 shallots, diced1 c preferred sausage, grilled and chopped1 T fresh rosemary, finely chopped1 T fresh sage, finely chopped1/2 c white wineEggs (as many as you want served over it)Wing Sauce (optional)Salt, pepper, nutmeg, cinnamon (to taste)
~| Remember when preparing your ingredients you want everything chopped uniformly! |~
Prepare your potatoes ahead of time and boil them in salt water until they are soft around the edges with just a bit of bite to the middle (you want them to be about half done). Remove from the boiling water and rinse in cold water to stop them cooking and store until ready to use.Add a drizzle of your preferred oil/fat to a VERY large skillet over mid heat (seriously, this makes a lot).Add your shallots and begin cooking them, adding a sprinkle of salt to start sweating them down. Once they get transulent and start to brown, add your white wine. Continue to cook until most of your liquid is gone.Add your sage and rosemary and stir, cooking for about a minute to bring out some of those oils. Add more of the oil/fat you're using here and heat it, then add your potatoes.Season with salt and pepper and cook your potatoes until they are nicely browned on all sides.Add the apples and sausage, then season with nutmeg and cinnamon (a little of both goes a long way since it's a savory dish). Toss everything together very well until everything is evenly distributed and coated. Continue cooking the hash until the apples have started to soften- I wanted the apples to still have a bit of bite to them, so I only let them cook halfway.Serve topped with a fried egg (or few) and a dollop of your favorite wing sauce.
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
 
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
"Dewdrop Fantasy" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Gai Yang Chicken & Believing in Yourself

Hi everyone and welcome back to a brand new Nikoli's Kitchen! This week I'm giving a swing at something I've never done in the name of Gai Yang Chicken, which is Thai BBQ chicken typically spatchcocked and cooked over coals in the streets of Thailand. Also this week, I continue on last week's thoughts about celebrating all of the little wins in your life, and how to continue to believe in yourself even when you fail or are set back. Thank you so much for listening!
 
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need. 
 
Featured Recipe for this Episode
Gai Yang Marinade
1 whole chicken2 T lemongrass, white part only, thinly sliced OR1 T lemon zest & 1 T fresh ginger1 t white pepper1 t black pepper10 cloves of garlic, roughly chopped10 stalks of cilantro1 shallot, roughly chopped1 t coriander2 T fish sauce2 T palm sugar, roughly chopped1 red chili, roughly chopped2 T soy sauce2 T dark soy sauce1 t Turmeric2 T vegetable oil
Nam Jim Jaew (dipping sauce)
1 T cilantro, finely chopped1 T lime juice1 T toasted sticky rice, finely ground1 T red pepper, finely diced1 T fish sauce2 T tamarind paste2 T palm sugar, finely chopped1 T hot water1 T scallions, finely diced1 T shallots, finely diced1 t dark soy sauce
~| Note: I broke down a whole chicken for this and this was more than enough marinade for two split breasts and two leg quarters, including enough to baste it on the grill several times. If you're making more than four pieces or so of chicken, you may want to double the marinade recipe. |~
Break down your chicken into split breasts and leg quarters. Save your wings, the spine, and any other parts for future chicken stock. Combine all of the marinade ingredients in a food processor and blend until combined.Pour the marinade over your chicken and marinate for up to 48 hours.Set up your charcoal grill so most of your coals are on half of it, creating a "warm" and a "cool" side where the chicken won't receive much direct heat on the "cool" side.Grill the chicken skin-side up on the cool side for 35-45 minutes (depends on the size of your chicken). Baste your chicken every 10-15 minutes with the leftover marinade (I had enough to do this twice).Flip the chicken over and place it skin-side down on the "warm" side for just a few minutes until the skin crisps up. Babysit the chicken at this phase- you don't want the skin to burn!Remove your chicken and let it rest; while it does, prepare your dipping sauce.
For the Nam Jim Jaew, combine all of your ingredients into a bowl and stir. You want to make sure you get small cuts on everything so there aren't big chunks of anything.Serve in a small dipping cup with your chicken.
My first attempt at this was served with basmati rice, made as directed replacing half of the water with coconut milk and adding 2 T cilantro and 2 T lime zest with some salt. 
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
 
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"The Sanctuary Within," "The Dust Settles," "Never Look Back," "To Witness in Silence," and "Returning Memories" by Erasmus Talbot.

Making Brownies with BEER & Celebrating 50 Episodes!

Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week with episode 50 rolling around, I wanted to take the opportunity to celebrate by going back to the very first episode of the show and taking another look at the brownies I made. Instead of making them with red wine syrup and ganache, I made them with an Imperial stout and caramel! The results didn't turn out exactly how I wanted, but they still had great flavor.
Also this week, I answer your questions and continue on the thread from last week's positivity segment, talking about self-awareness and celebrating the little things in life. Thank you all so much for listening and for your amazing support that has taken me to 50 episodes. Here's to the next 50 and beyond! Thank you so much for coming on this journey with me.
 
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need. 
 
Featured Recipe for this Episode
Brownies:
1 12-oz bottle of Imperial Stout1/3 cup white sugar2 sticks butter10 oz chocolate (good quality chocolate/baking chocolate, get it as dark or semi-sweet as you like, minding the sugar)2/3 cup dark brown sugar2 t vanilla5 large eggs3/4 c flour1 t salt
Imperial Stout Caramel:
1 12-oz bottle of Imperial Stout1 c white sugar6 T unsalted butter1/2 c heavy cream1 t salt
~| Original caramel recipe is from https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/ |~
Brownie Directions:
Preheat oven to 350°.Add beer and white sugar to a large saucepan and cook, over medium heat, until the liquid is mostly gone- you'll notice a distinctive change in the liquid state from a simmer to a foaming or frothing as the liquid evaporates. Stir this and don't let it burn. Remove from heat and let it cool. Add two sticks of butter (1 cup) and the chocolate to a large glass or metal bowl.Fill a saucepan with 2 inches of water.Place bowl over top of the saucepan and turn it to high; the steam from the boiling water will melt the chocolate and butter. Stir frequently to combine.Remove from heat once melted and allow to cool (it should just be warm to the touch, then you're ready). Once this is cooled and your beer syrup is cooled, add it into your chocolate mix.Add brown sugar, salt, and vanilla and stir to combine. Add one egg at a time, stirring until it is incorporated. Note- if you want to whisk these in quite a bit you're going to add a lot of air that will make your brownies more on the cake-y side. If this is something you like, by all means, whisk each egg as it goes in.Sift 3/4 c flour into the bowl and stir together just until it is incorporated. Grease or spray a 9x13" or an 8x8" baking dish. Your brownies will obviously come out thicker in the 8x8" pan and not being as thin you won't get that kind of "crunchy" brownie edge like you do with a thinner 9x13" brownie. Spread batter out into the baking dish and bake for 25-30 minutes (9x13") or 30-40 minutes (8x8"). This depends largely on what consistency you want. To get them rich and fudge-y in the middle you want a fork/toothpick inserted into the center to come out with brownie on it, but it shouldn't be liquidy or drip off it. Remove and allow to cool.
Caramel Directions:
Add your beer and sugar to a large saucepan and cook over medium heat until the liquid is mostly gone (you can follow the same process as for the brownies- you can also make both at the same time in the same pot and then split it into the brownies and caramel). Once your beer syrup is reduced, immediately stir in the butter until melted and combined.After the butter has melted and combined with your beer syrup, cook for 1 minute without stirring (I covered it during this stage as well to wash down the sides of the pot, so as to avoid crystallization). Very slowly stir in the heavy cream- the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute (I also covered it during this stage).Remove from the heat and add the salt, stirring to combine.Allow to cool before use. 
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
 
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
"Deep Relaxation" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"At Dawn," "Cessura," "Gray," and "Progress" by Ever So Blue."Leverage" by Infinity Ripple.