For The Love of Food and Making Great Memories
Yes, it’s that good. I’m also sharing a version of my guacamole recipe, for those that understand the addiction. (NOT sorry, just so you know.) This is a dip, yes…but no one is looking right now… Easiest thing in the world to make, and it takes no time at all. Blah-blah-blah, let’s do this!!!
This stuff makes me so happy. Simple, savory, healthy, and so yum. Bulgar wheat can be found raw or processed. Raw takes longer, obviously, so plan for that if you decide to use it. Otherwise, there isn’t a whole lot to say about this one, other than have fun with it!!! Great as a side dish, like the picture, or as lunch, which is my choice!!!! C’mon, let’s eat.
I…must admit defeat. This recipe came to me hand-written, and lovingly notated throughout. The crust recipe portion is now the new bane of my existence, and I am sad. Rarely has a crust triumphed over my stubbornness, but the lovely CandiAnne had to pull my tail out of the fire with this one. Her crust recipe is pretty epic, and I’m happy to share it. Ok, aside from the colossal crust crisis, this is a super yum, and easy, recipe to make. The seasonings are lightly, so please play with what your palette craves. I’m hooked on smoked paprika, so …
An amazing treat, this dish. Totally transparent when I say that this took me a few tries to get it. I love making sauces, and have no issue doing so. The base for this was tricky for me, but I won in the end!!! Parfait is somewhat misleading, as this is more of an ice cream of sorts. The key to making this is to NOT mix the yolk and gelatin over active heat. Pull the pot from the heat, and return it as needed, or you’ll scramble them every single time. Be patient, and I promise it’s worth it! …
Oh, the flavors in this dish!! Linguica isn’t found up here in northern Michigan, so I used hot chorizo instead. Please, please hunt linguica if you can, otherwise you can sub a good quality, savory sausage for this recipe. My diet doesn’t include 90% of most meats, but I did taste this before serving. My mouth was quite pleased with the results, and I encourage you to delve into the culture behind this creation and play with the spices you find. I also made a sweet cornbread to go alongside this, because I’m a Southern woman, and…beans!!! Would I be …
Custard. Man, I wish I liked it, but you know that saying about kids either loving or hating what they had in utero? Yeahhhh…BUT, I can make a mean one!!! This one honestly was super fun to make, really easy, and smelled epic once done. Custard lovers will not be disappointed by this rather divine creation, and all it takes is a bit of patience. You ready??? Let’s do this!!!
Yes, fluff. Honestly, I haven’t a clue as to what this is supposed to look like, but I essentially made a marshmallow maple fluff. It’s hyper-sweet, thick, and would be amazing with a dark chocolate addition. The original recipe is super simple, so I left it as is. If you are familiar with this nifty concoction, please tell me what it’s supposed to look like!!! Otherwise, have fun.
This was SO much fun to make!!! *full disclosure: I’ve made candy once before this* Ok, maple popcorn. If you like caramel corn, you’re going to be super pleased with this. The original recipe calls for a quart of popcorn crumbs, but this is really up to you. First batch was by the book, and it was beautiful; perfect for shaping into a sheet for cutting, but I’m fancy! More crumbs means less viscosity, and you have maple crumble corn!!! Less popcorn means more tack, which is equally yum, so pick your poison and let’s do this!
These maple kisses have an almost crunch texture to the candy but a smoothness thanks to the butter and are an awesome holiday gift jarred up or put into a holiday can.
I’m a sucker for a good bread pudding, let’s start there. It’s the European in me, and some things are worth it. This had to be revamped bit, so it’s an actual bread pudding, and it came out…well, you be the judge!!! I doubled the recipe, and let the bread get a bit stale before I started, which made a huge difference. Ok, let’s do this!