How to bake a spice cake on an induction cooktop

standard March 20, 2017 Leave a response
How to bake a spice cake on an induction cooktop

We’ve shown you how to make a muffin in a microwave, and now we want to show you how you don’t need an oven to bake a cake. Chef Vance recently made a spice cake on our Jenn-Air 30″ Induction Cooktop. Although the total bake time is longer than in the oven, it’s nice to know you have the choice. When you bake on an induction cooktop, you have multiple settings to choose from, like Simmer, Melt and numbered levels. The instructions below are based on the Jenn-Air settings. Refer to your user manual for equivalent settings. 

  1. Prepare a box of spice cake mix and follow the directions for mixing the batter;
  2. Use a 9-inch circular pot, with lid, that is about 2 inches deep. Lightly grease and flour the inside;
  3. Using the various settings (as seen below in red), follow the below timing for the cake:
    How to bake a spice cake on an induction cooktop

    • 15 min on the Simmer setting, uncovered;
    • 25 min, covered, with the cook temp at number 2, and then wipe condensation off the lid;
    • 25 min, covered, at same cook temp setting and then wipe the lid of the condensation;

      How to bake a spice cake on an induction cooktop

      Taking a peek at the cake after wiping the lid

    • 5 min, covered, on setting 2;
    • 20 min, covered, on cook setting 3, and then wipe condensation off lid; 
    • 10 min, covered, on setting 3;
    • Remove lid and allow cake to cool uncovered for 8-10 min.
  4. Cover pan with plate and flip to remove the cake from the pan. Ice the cake with desired icing (recipe below)
    How to bake a spice cake on an induction cooktop

How to bake a spice cake on an induction cooktop


  • 3 cups powder sugar
  • 1/3 cup softened unsalted butter
  • 1 ½ tsp. Vanilla extract
  • 2-4 Tbsp. whole milk (room temp.)
  1. Combine powder sugar and butter.
  2. One teaspoon at a time, add milk to the mix until desired consistency is reached.
  3. Once the consistency is where you want it, stir in the vanilla extract to fully incorporate.


Brussels Sprouts Four Ways

standard February 8, 2017 Leave a response
Brussel Sprouts Four Ways - Mrs G's Appliance Chef

There’s more than one method of preparing a Brussels sprout. This week, I made them four different ways: baked chips, sautéed, roasted and fried. 

Brussel Sprouts Four Ways - Mrs G's Appliance Chef

I’d like to start off by saying that I love Brussels sprouts. I grew up with a family that deemed it mandatory for everyone at the dinner table to eat ONE Brussels sprout during the holiday dinner.  As everyone except for my grandfather was cringing as they ate their Brussels, I somehow found delight in these little mini cabbages as I saw them.  My grandmother would prepare them with chopped peanuts and she roasted the Brussels sprout whole.

 Here is the breakdown of each Brussels sprout cooking method using the Jenn-Air 30″ Induction Cooktop and the 30″ Single Wall Oven with MultiMode® Convection System


Brussel Sprouts Four Ways - Mrs G's Appliance Chef

Pre-heat oven to 350. Fill your sink with about 5 inches of cold water. Take about a pound of fresh Brussels sprouts and cut the bottom root off of each one. This will allow for the leaves to start to separate and fall off, which is what you want. Take the biggest, whole medium/dark green outer leaves and add to the water. Gently agitate the water to shake any dirt from the Brussels sprout to the bottom of the sink. Remove all the leaves from the water and drain well. Pat dry lightly if needed. Once leaves are dry, toss them in a bowl with some oil of choice. Lay leaves on a baking sheet and try to not have any overlap. Sprinkle salt, pepper, and Cajun seasoning evenly over all the leaves. Bake for about 7-9 min looking for crispiness, not burned. Keep a close eye on them while they cook as burning the leaves can happen quickly. The Jenn Air wall oven has a nice feature that will allow you to set a timer to turn off or keep warm after cooking. This function will allow you to be in another room and not burn whatever is in your oven.  Eat chips when crispy and enjoy.



Brussel Sprouts Four Ways - Mrs G's Appliance Chef

Start with a package of fresh raw Brussels sprouts. Cut the root end off and then quarter the sprouts through the root. In a medium sauce pot, bring water to a boil and salt it so that it tastes like the ocean. Bring water to a boil and add the quartered sprouts. Once the water returns to a boil and the sprouts turn bright been, start timing for about 2 min. Get a bowl of ice water ready. Once the Brussels sprouts are no longer raw and are in a partial cooked state, quickly remove with a slotted spoon and put into the ice water. This will stop the cooking process. At this point the sprouts should have a crisp crunch to then and a bright green color to them. Drain the sprouts on a couple of paper towels for about 5 min, removing as much liquid as possible. Heat a pan up with oil of choice and add the drained sprouts cut side down. Once the sprouts are in the hot pan DO NOT touch them, leave them alone, let sprouts brown (about 2 minutes), then flip the to the other side. Season with salt and pepper. When both sides are golden brown, they are done. I added some dried cherries and toasted sunflower seeds in the sautéing process.



Brussel Sprouts Four Ways - Mrs G's Appliance Chef

Pre-heat your oven to 350 degrees. Cut the root end of the whole fresh Brussels sprouts and then cut each sprout in half thru the root. In a bowl, toss the sprouts with oil of choice, salt, pepper, garlic powder, onion powder, and some red chili flakes. Spread the seasoned sprouts evenly on a baking sheet with the cut side up. Roast for 20-25 min or until golden brown. Although I have the oven set to convection bake, roasting happens when you bake a solid structure (meats or vegetables). I use the convection bake to keep even heat through the oven. Serve and enjoy.



Brussel Sprouts Four Ways - Mrs G's Appliance Chef

For frying I used the Jenn Air induction cooktop. This is nice because I am able to control and maintain a certain temperature with ease and I can save time on cleaning by putting paper towels underneath my pot for any splatters that may happen during the cooking process. Induction cooking uses magnets to heat up the surface. This means that the magnetic pan (stainless steel) is the only thing to heat up, and the paper towel won’t burn.  Using the same prep as roasting, cut the root end of the fresh raw Brussels sprouts and cut in half through the root. In medium large sauce pot, heat about 4 inches of oil to 350 degrees. ***Caution*** The next step will cause your oil to fly out of the pot. When adding raw Brussels sprouts to hot oil, they with snap, crackle, and pop like rice krispies but on a slightly more dangerous scale. This popping happens for about 10 seconds. It takes about 2 min for the Brussels sprouts to be golden brown and done. FRY IN SMALL BATCHES. Once all have been fried, toss in a bowl with desired sauce and salt. I used Sweet Vidalia Onion Sirach Sauce by Big Green Egg. Serve and Enjoy.


Throughout my culinary experience I have had the opportunity to prepare all kinds of foods in various restaurants and environments. From these experience I am able to say that fried Brussels sprouts are the fan favorites.

WPST Chef Series: Big Game Party Food

standard January 25, 2017 1 response
94.5 PST Chef Series with Chris Rollins and Chef Vance


94.5 PST Chef Series with Mrs. G


94.5 PST Chef Series with Chris Rollins and Chef Vance

94.5 PST Chef Series with Chris Rollins and Chef Vance

94.5 PST Chef Series with Chris Rollins and Chef Vance

94.5 PST Chef Series with Chris Rollins and Chef Vance

On Wednesday, January 25th, we hosted our 2nd 94.5 WPST Chef Series with Chris Rollins, host of morning show Chris and the Crew. Ten lucky listeners win an opportunity to meet Chris as she and the guests learn from our Chef Vance Slocum. The theme from our first event in November was Italian cooking, and this month we made food for the Big Game coming up on Sunday. Below are Vance’s recipes that you can try for your own party plans. 

Bacon Wrapped Crescents


  • 1 can Pillsbury Crescent dough

  • 8-10 thin strips of bacon

  • 4-6 oz. cream cheese


  1. Bake at 375.

  2. Roll out dough and cut each crescent shape that is printed out in half.

  3. Place a piece of cream cheese on the widest side of each dough cut out.

  4. Roll the crescent wide end to the point.

  5. Wrap each dough with a strip of bacon.

  6. Spray a baking sheet with non-stick spray and bake according to doneness of the dough and bacon, about 10-12 min


Baked Corn Tortilla Chips


  • 1 Package of corn tortillas

  • Oil of choice for brushing

  • Flaky sea salt


  1. Pre-heat oven to 350

  2. Brush oil on one side of each tortilla.

  3. Cut each tortilla into 8 equal pieces.

  4. Line a baking sheet neatly with the tortillas.

  5. Sprinkle flaky sea salt over them.

  6. Bake for 9-12 min until golden around the edges.

  7. Cool and enjoy


Spinach Artichoke Dip


  • 1 cup chopped cooked spinach, drained

  • Olive Oil or Coconut oil

  • ¼ of a yellow or white onion, finely minced (approx. 2 heaping Tbsp.)

  • 2 ea. cloves of garlic, finely minced

  • 2 cups marinated artichoke hearts, drained and chopped

  • 2 Tbsp. fresh lemon juice

  • 8 oz. cream cheese, at room temp

  • ½ cup sour cream

  • ¼ cup mayonnaise

  • ¾ cup Parmesan cheese, grated

  • 1 tsp. Tabasco sauce

  • ½ tsp. red pepper flakes

  • ¼ tsp. ground nutmeg

  • TT salt and pepper


  1. Cook/drain/chop spinach and set aside.

  2. At a medium heat, add oil to cover bottom of the pan. When oil is hot, add onions and cook until translucent. Add garlic and continue to cook for 2-3 min.

  3. In a stand mixer, add onion mix, artichoke hearts, lemon juice, sour cream, cream cheese, mayonnaise, parmesan cheese, nutmeg, red pepper flakes, and tabasco sauce. Mix until creamy

  4. Stir in spinach. Add salt and pepper to taste.

  5. Spray baking dish with non-stick spray. Pour mixture into dish and bake at 350 degrees for 20 min. uncovered


The Best Game Day Wings


  • Party wings (medium – jumbo size)

  • TT Kosher salt

  • TT Ground pepper

  • TT Paprika

  • TT Garlic powder

  • TT Onion powder

  • TT Cajun seasoning

  • Frying Oil

  • Wing sauce – see below for recipe


  1. Pre-heat oven to 375 degrees.

  2. Rinse raw wings and pat dry. On a sheet tray lay wings flat. Season with salt, pepper, paprika, garlic powder, onion powder, and Cajun seasoning. Flip and season other side making sure all wings get seasoning.

  3. Bake wings for about 15 min in the oven.

  4. While wings are baking heat oil for frying to 350 degrees.

  5. Remove wings from oven and let cool slightly.

  6. Once slightly cooled, without over filling your frying vessel add baked wings to frying oil. Fry until Crispy. This stage may be done in batches to achieve the perfect golden brown crispy wings.

  7. Drain wings on a cooling rack for plain wings, toss in sauce for flavor.

For Wing sauce:

Mild: ½ cup franks red hot; 1/3 cup melted butter; 2 Tbsp. ranch dressing

Hot: add cayenne pepper, crushed red pepper flakes, and white vinegar

Whisk ingredients together and bring to boil, soon as bubbles form turn off and sauce is ready.



Buffalo Chicken Wontons


  • 1 Pack wonton wrappers

  • Cream cheese

  • Frank’s Red Hot

  • About 1 cup seasoned cooked chicken (preference: shredded, cubed, or ground)

  • ½ bunch of green onions  

  • 1 egg + 1 tsp. (water for egg wash)


  1. In a medium bowl, mix cream cheese with Frank’s Red Hot, chopped green onion, and the cooled cooked chicken.

  2. Combine egg and water for egg wash

  3. Scoop a portion of cream cheese mix onto corner of the wonton brushing all edges with egg wash. Roll the filled corner over until wonton is the only thing that is seen, egg wash bottom two corners of the now formed triangle. Pinch these corners together. Set aside to fry.

  4. Fry at 340 degrees until golden brown.

  5. Serve with choice of dipping sauce.

*** If desired add some Monterey jack or pepper jack cheese to the cream cheese mixture.

**** To prevent wontons from drying out cover with a damp towel.




Celebrate Hanukkah with Potato Latke

standard December 22, 2016 Leave a response
Hanukkah Recipe: Potato Latke | Mrs. G Appliance Chef

Potato latkes are shredded potato pancakes often associated with Hanukkah.  It’s tradition to eat fried food because of the significance of oil at during the holiday. As history states, around 2,000 years ago, the Jews were able to reclaim the Jewish temple from a tyrant king who was forcing them to worship Greek gods. To rededicate the temple, they needed oil to burn the menorah. There was only enough oil to burn for one day, yet miraculously it burned for 8 days. The 8-day celebration was declared to honor the miracle of the oil. 

Potato latkes are a fairly simple to prepare and leave room open for variations in the form of zucchini or carrot latkes.  Try the recipe, which was prepared on a Jenn-Air induction cooktop, below. 

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The Mrs. G Gingerbread House

video December 19, 2016 Leave a response

In honor of National Gingerbread House Day (Dec 12), Chef Vance created a replica of the new Mrs. G showroom out of gingerbread. Below is the recipe and his method in creating the masterpiece. Check out the time lapse of the assembly below. Make sure to like and subscribe to our channel so you will be alerted when new videos are added.

The Mrs. G Gingerbread House | Appliance Chef The Mrs. G Gingerbread House | Appliance Chef

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The Ultimate Holiday Cookie Challenge!

standard December 8, 2016 Leave a response
Holiday Cookie Challenge: Pecan Shortbread Cookies

Chef Vance can pretty much do it all, but how could he handle a holiday cookie baking challenge? Vance was given the task to see how many holiday cookies he could make in 4 hours spread over 2 days using two different ovens: Viking Turbo Chef and the Jenn-Air Speed Oven. He rose to the challenge and then some! Below are recipes and feedback from the experience. 

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The Same Turkey Cooked in 3 Different Speed Ovens

standard November 19, 2016 Leave a response
The Same Turkey Cooked in 3 Different Ovens

At Thanksgiving time, most people cook a turkey. That’s pretty standard. But what isn’t standard is the brand of oven in everyone’s home. That’s why I used a weekend leading up to the holiday to test out the same 7 LB turkey breast, seasoned the same way and at the same time, in 3 different ovens in the showroom: the Viking Turbo Chef, the GE Profile Series 30 in. Combination Double Wall Oven with Convection and Advantium® Technology, and the Jenn-Air® 27″ Built-In Microwave Oven with Speed-Cook.

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Turkey Squares with Cranberry Sauce

standard November 12, 2016 Leave a response
GE Advantium Turkey Squares with Cranberry Sauce | Mrs. G's Appliance Chef

We’re in the countdown to Thanksgiving and the showroom has been filled with the rich aromas of the holiday. This week’s recipe is an adaptation of one made especially for the GE Monogram Built-In Oven with Advantium® Speedcook Technology. This recipe is great to use with leftover cooked turkey from Thanksgiving, but I swapped in ground turkey to give it more of a meatloaf consistency. 

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Zesty Pork Loin with Bacon Jam and Rosemary Roasted Potatoes

gallery November 4, 2016 Leave a response

If you saw Chef Vance’s recent bacon jam recipe, you would have seen his recommendation to use it as a burger topper. This week, he incorporated it into a marinade for a zesty pork loin. As you start thinking about your Thanksgiving menu, consider serving pork as an alternative (or add-on) for those who don’t like turkey. This versatile meat can be slow roasted and sliced thin just as you would the turkey.  Keep reading for Vance’s method, his quick potato prep and feedback about baking it in the Sharp Super Steam Oven

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Bacon Jam!!

standard October 26, 2016 Leave a response
Bacon Jam | Mrs. G's Appliance Chef

Who couldn’t use some bacon jam in their life? If you thought you’ve seen all the bacon food products that were possible, you can now add spreadable bacon to the list. And there are many uses for it too: spread on some toasted bread, enjoy as a snack on apples, use as one of your burger toppings, or make a gourmet grilled cheese with brie and bacon jam. Using a recipe by Martha Stewart, Vance prepared the bacon jam on the Jenn-Air induction cook-top instead of the slow-cooker like the original calls for. 

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