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..And here's what will go into the bottom. With the screw-ends it's a damn tight fit. I think I'll end up using small .1" lexan brackets to hold the various components in place like my last scratch case.
People. I made homemade marshmallows! And they taste amazing.
Blogged: www.boastfulbaker.com/2012/01/30/making-marshmallows-is-m...
Taken for "our daily challenge" - center of attention
So, I've been on a cooking expedition for the past few weeks in order to eat healthier...specifically, I'm trying to avoid preservatives. Besides that, knowing how to cook more than just mac and cheese isn't a bad consequence.
Last week was my first experience with bread, and I started with white...it was ok, but a little dense. I hadn't yet come to understand the importance of giving the bread dough plenty of time to rise.
This week I thought it would be fun to make cinnamon bread, but with no raisins because I find their texture to be a little gross. It was a lot more involved than the white bread, and it didn't help that I completely ruined my first dough by killing the yeast.
After 6 hours of stirring, kneading, pacing and waiting, I finally got to cut into it. Not too shabby, if I do say so myself, although I will probably make this into a holiday bread...it's way too involved to make on a semi-regular basis.
Needless to say, this stupid loaf of bread was the center of my attention for a long, long time.
Also, my apologies for being semi-absent. I started working at a new company and they are rocking my world.
My house is based on the template by savvy-cafe, though I made it a smidge smaller and Christmas-themed. The roof is tiled with Golden Grahams and Cheerios, and the snowy bushes are meringue cookies. I skipped the royal icing and just went with plain old powdered sugar and water.
My delicious baby cake gloriously iced up & ready for the eating. Yum-o!!
www.wellfed.net/sugarsavvy/sugarsavvy.php/2006/07/06/ayun...
Coronavirus baking. This week's @52Frames project was "Soft". These brownies, baked from scratch, were not only soft and sweet, they were delicious. This is my 2nd attempt (lifetime) of baking brownies from scratch, and first time photographing the outcome.
Only had ham & cheese on hand but I was experimenting with flour/water (per the Amateur Gourmet's post about dumplings*) and didn't really expect it to work. Guess what? It worked! Only 3, but they were great.
with coffee, molasses, and chocolate flavorings! mm mmm..it's making great sandwiches with our st. patrick's day leftovers.
My own version of chicken piccata. Here's the recipe.. enjoy!
INGREDIENTS:
- 4 skinless, boneless chicken breasts
- 1-2 eggs
- 3 tbs. lemon juice (or more if you desire more of a lemony taste)
- 1/4 c. flour
- 1/8 tsp. garlic powder
- 1/8 tsp. paprika
- 1/4 c. butter
- 1/2 c. boiling water
- 3/4 c. chicken broth or stock
- mushrooms
- 1/4 c. vegetable oil
- 2 tsp. margarine/butter
- angel hair pasta
FOR SAUCE:
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 3 tablespoons white flour
- 1 (14 1/2 ounce) can clear chicken broth
- 1-2 tablespoon lemon juice
FOR CHICKEN:
1. In a bowl, beat the egg(s) together with the lemon juice. Set aside.
2. In a seperate bowl, mix the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
3. In a large skillet, pour the vegetable oil and melt the butter/margarine and brown the chicken.
4. Pour the water as the chicken browns. Turn the chicken as it browns and let it simmer for 20 minutes.
Make sure the chicken doesn't burn as you need to set it aside and you'll be brining it back on the skillet for the sauce.
I like mushrooms with my dish so I added that in once the chicken became tender. I also added more lemon juice once I tried the chicken. The original recipe didn't give it the "lemony" flavor I desired, so I added more lemon juice.
The chicken recipe didn't include the piccata sauce, so I found one that gave my meal that extra kick.
FOR SAUCE:
Once I finished making the sauce, I brought the chicken back to the skillet and poured the sauce over.
Of course you can adjust the measurements as needed, but this is what I used. It goes great with angel hair pasta or a bed of rice!
Here in Massachusetts it is illegal to sell Raw Milk outside of a farm. Lucky for me Eastleigh Farm is not far from my house. They sell their raw milk at their farm via their farm store as well as a milk CSA. They also sell a variety of cheeses (some made from their milk), yogurt, eggs, butter, and a few other products.
I picked up a 1/2 gallon of milk for my first attempt at making yogurt.
Today started well enough; a positive and fun meeting to kick things off. From there I found my Ge2Sb2Te7 sample still contained methanol, which killed my experiment for the day, at least. After some relaxing lunchtime yoga and a few necessary emails, I took off at 3:00 and came home to make this pie.
Everything from scratch, just to prove to the world that yes, I can do something right. It's in the oven now. Suck it, world! I can make stuff!
Combine room temperature yogurt culture with milk at a ratio of 1 tablespoon per quart of milk. Once yogurt culture is combined return milk to bowl of remaining milk.
If there was ever a time to make candy that boosts your immunity, now is the time! FYI you do not need a MagicalButter machine to make these gummies: www.suziethefoodie.com/how-to-make-your-own-candy-diy-imm...
My house is based on the template by savvy-cafe, though I made it a smidge smaller and Christmas-themed. The roof is tiled with Golden Grahams and Cheerios, and the snowy bushes are meringue cookies. I skipped the royal icing and just went with plain old powdered sugar and water.
Depending on which calendar you want to believe, either today July 16 or Sunday July 21st is National Ice Cream Day. Either way, I'm prepared with this sundae with my homemade raspberry ice cream (its coconut milk based) with mango syrup and blackberry syrup oh and of course whipped cream, fruity pebbles and topped with a cherry. Oh and you can check out more of my ice cream and frozen treat recipes at my blog itstimefordinner.com/wordpress/category/frozentreats/
Wow it was a crazy prolific Valentine's season with whoopie pies, handmade chocolates, custom fortune cookies and of course decorated sugar cookies.
I cut the circular shape with a giant 7-litre tupperware bowl.
Started with some flour, water and yeast, and ended up with mouth-wateringly tasty pizza.
4301SpamPizza
Philip had some friends over for "make your own pizza" night, thoroughly filled bellies ensued.
My wacky topping was Spam browned in bacon grease with portobello mushrooms.
Update: #2 result on Google search for "heart stopping pizza" LOL!
Strobist:
Single light: SB-28 into reflective umbrella 45degrees camera right, pointing slightly down, just out of frame. Gelled with 3/4 CTO.
If there was ever a time to make candy that boosts your immunity, now is the time! FYI you do not need a MagicalButter machine to make these gummies: www.suziethefoodie.com/how-to-make-your-own-candy-diy-imm...
check out www.sugarsavvy.net for the recipes : www.wellfed.net/sugarsavvy/sugarsavvy.php/2006/07/23/quic...
My house is based on the template by savvy-cafe, though I made it a smidge smaller and Christmas-themed. The roof is tiled with Golden Grahams and Cheerios, and the snowy bushes are meringue cookies. I skipped the royal icing and just went with plain old powdered sugar and water.