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MsAlyM

Snack Time: Handi-Snacks, Revisited

Loved these so much. Partly because they remind me of my first cat who loved the cheese in these. We would let her lick them when we finished.

Parfait in Seattle Isn't Just a Scoop Shop, It's an 'Ice Cream Patisserie'

When I tried their ice cream at their food truck a while back I wasn't impressed. Not sure if I would bother going to the storefront to pay $$$ when I liked my homemade ice cream better.

7 Places to Find Great Fried Chicken in Seattle

What about Pomegranate Bistro's fried chicken?

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

The Best Way to Store Ice Cream in Your Freezer

What about glass versus plastic containers?

Win 2 Tickets to Sweetlife: A Music + Food Festival!

Another crab lover here!

Meyer Lemon Mascarpone Cake

It looks really pretty and perfect for spring!

Cook the Book: 'Classic Snacks Made from Scratch'

Goldfish crackers!

Bake the Book: Bouchon Bakery

Croissants! :)

Holiday Giveaway: The Amazing Thermapen Thermometer

Ice cream (the custard base) to make sure the eggs were cooked properly :)

Herb-Roasted Turkey Breast And Stuffing (Thanksgiving For a Small Crowd)

Would using a disposable aluminum roasting pan also work? I might try this at my in-laws', and they don't have a roasting pan (and I can't fit mine in my luggage easily, hehe).

DIY Garlic Powder

Does this mean you don't need a dehydrator, but can just use a regular oven?

Chocoholic: Chocolate Blancmange

@SaquibSaab, I don't think she "likes" using stabilizers as much as certain recipes call for them. And, there is no gelatin in this dessert. That's why she was saying it's different from panna cotta which does use it. It's not something she's inventing, just the traditional way they're made.

Please Stop Ordering Iced Cappuccinos

At the local place where I ordered iced cappuccinos, they didn't do foam but would do whipped cream...so I guess they didn't make it the standard way, but that's what I grew up knowing.

Let Them Eat: Strawberry Buttercream Birthday Cake

My husband's birthday is also the end of this month (tomorrow, actually) and I made him a strawberry buttercream on top of strawberry cake. Of course, I had to sneakily make it in the middle of the night so that he didn't know about it. :)

Gullah Biscuits

Interesting! Cold butter biscuits during summer is definitely a challenge!

Chichi's Chinese: Stir-Fried Tomato with Eggs

My husband likes to make it often, and he also does ketchup! He uses ginger and green onions, too.

Strawberry Sorbet

I've only ever made sorbet this way. Have you tried the ones that have you make a syrup with the sugar? I was wondering how they differed.

Baltimore: Crabcake-Topped Burger at Oriole Park at Camden Yards

It's fairly common in the Baltimore area to put crab or crabcakes on top of anything, so I'm down.

Bake the Book: 'Sinfully Easy Delicious Desserts'

Chocolate fudge--just 4 ingredients, one saucepan, and then a couple hours to harden. Love!

Why You Should Buy Fair Trade Coffee

I don't drink coffee, but I am a person who believes in the fair trade stuff. I have tried to start buying Fair Trade chocolate, but it's hard because it's challenging to find (especially unsweetened!).

Snapshots from the Sweetlife Food and Music Festival

You had to go do a fun festival in Maryland after I leave there? :(

Share Your Sweets: Scones

This is perfect timing! My dad requested scones for when he visits in a couple weeks :)

YELP NO!

I think Yelp works best in certain places where more people post. That way, you get an averaging out situation--fewer odd reviews. You do need to read reviews, and not just go off the stars. Some people are pickier/stingier with their stars. But, to me, that's the same as if I asked a person I know. Some people might say they didn't enjoy a place as much--but maybe there weren't enough vegetarian dishes or something for them. You have to read the reviews for yourself.

Bake the Book: 'Marshmallow Madness'

I would also be interested in the filled ones. Once I learn how to do the chocolate, I could expand to other fillings like fruit or alcohol-flavored ones! :)

How long to churn ice cream?

Ice cream recipes always say to follow the manufacturer's directions which just say to churn until desired consistency. But, if I haven't made ice cream before, I don't know my desired consistency. How do you know when it is long enough? Does it even matter since you have to freeze it afterwards anyway? (FYI, I am using the Kitchenaid Mixer attachment)

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