Tada! I like to bake. And eat.
I follow a vegan blog and just this week she posted a roundup of 15 different vegan Super Bowl snacks/desserts! Here's the link: http://ohsheglows.com/2013/02/01/the-big-vegan-super-bowl-recipe-round-up/ Also check out her site for even more beautifully photographed (and delicious looking :o ) ideas.
OH MY GOODNESS! My family and I go there all the time! The kolaches are seriously SO GOOD!
I can't say I had any experiences with a food truck, but if I did, it would definitely be one with cupcakes!
Oh...I don't dare go there...but definitely crullers!
Frozen banana soft serve. It's always good to have a few extra frozen bananas on hand!
Oops. Don't know why that appeared twice. *blushing* Can you somehow delete comments?
If a plate were a river of sauce, I would row to dryer shores.
In other words, gravy just doesn't do it for me.
If my plate were a river of sauce, I would row to dry land.
Gravy, no matter the kind, just doesn't do it for me.
Hmm... you got me! I'm not familiar enough with the Tribe brand I guess. Maybe someone can clue us both in?
Angela (ohsheglows.com) has the best vegan blog ever!
Here are a few, oil free (but not fat free... hehe) recipes on her site:
http://ohsheglows.com/recipage/?recipe_id=6001730
http://ohsheglows.com/recipage/?recipe_id=6001701
http://ohsheglows.com/recipage/?recipe_id=6004229
http://ohsheglows.com/recipage/?recipe_id=6001700
http://ohsheglows.com/recipage/?recipe_id=6001703
I hope you find something that works out for you! Happy Birthday!
Stir-fried celery and cabbage with soy sauce. It did not turn out well...
Croissants. I always burn them to charcoal. Even if the layers are perfectly intact, I somehow or another always forget to turn the oven down after a few minutes at a high temperature, and the result is inedible. Sigh.
Chicken wings elude me too. I have never fried them, but the oven baked never get as crisp as they are supposed to.
We had an exchange student with us for three months who told us she was allergic to vegetables!
Yep, new parts are on the way. Thanks for all y'alls help, I'm just convinced my appliances are the most abused on earth...
Um, okay. I got the truffle out, surprisingly enough, it stayed in one piece after I chipped away. The blade was still stuck in the base for some reason, so I pried it off with a screwdriver, but it took the spindle/stick thing that is supposed to be attached to the base along with it, and so the stick is still inside the blade's hole.
Any other suggestions? I am trying the boiling water as I type. If nothing works, we'll just have to order a new part... :|
@cookiequiz: you can also peel them and divide them into segments before you freeze them to make it easier to bite or simply let them thaw a bit, but that takes away a lot of the fun/bragging rights/how-many-cuties-can-you-bite-into-in-a-minute contests!
@elangomatt: sounds like a recipe for future dental care...you can't pop frozen grapes 3 at a time into your mouth like m&m's!
Does anyone freeze cookie dough and eat it raw?
You have a juicer? I'm jealous... been wanting one for the longest time! What kind/brand/maker is yours?
I happen to have a loaf of very dense multigrain bread that did not turn out as I had hoped it would. What are some of your favorite uses and recipes? Outstanding bread pudding? Unrivaled stuffing/dressing? Amazing french toast casserole? Unbelievable egg strata?
Blow me away with what you've got...
Sooo... has anyone's food processor blade gotten stuck IN the bowl and refused to budge either up or down to get the bowl out from on top of the motor/base thingie? I mean, this is an everyday occurrence, right?
I think something got stuck (i.e. the "surprise chocolate truffle recipe that didn't work and turned first into a gooey mess and then hardened like a brick while it was IN the processor" mixture) between where the blade slides onto it's stick thing.(Wait, does everyone understand that?) Anyways, anyone have suggestions for how to get it out?
Does anyone else out there in the Serious Eats community freeze "cuties" and then eat them in their frigid state? We didn't until our frig accidentally broke and froze everything in the produce drawer, lol!
There is a trick to them, I have found, and that is to cut them in quarters and bite into them (really hard!) just like regular orange segments. They are just like creamsicles (or sometimes sourpatches depending on how ripe!) and healthy, so that means I can like, have 27 for lunch, right?
What are the weird things that you all consume in a frozen state?
I joined SE yesterday and was wondering about taking some quizzes, but I can never find the actual quiz even if I'm on, say, the "How much do you know about cranberries" page.
Do the quizzes ever become inaccessible, or do I need to look harder?
This recipe, a big doughnut muffin cake coated with caffeine, is a little peace offering. More
The cake is moist and tender, with the subtle tang from the buttermilk and just a hint of nutmeg. I soak the layers in a coffee syrup to add additional moisture and flavor, and then cover it with an espresso-flavored Swiss buttercream. More
Frozen berries are a great alternative to fresh for winter baking. Many people fret about whether they should thaw the fruit first, but you don't need to. With the exception of a slightly longer baking time, the results are no different from baking with fresh berries, and the crust actually holds its shape well with frozen berries inside. Feel free to adjust the sugar and cornstarch to your tastes for sweetness and texture; less cornstarch will yield a runny pie, more will give the filling a more jammy texture. More
I went home loaded with piles of ripe strawberries so incredibly fragrant my car was scented for at least two days afterward. Needless to say, I ate my weight in strawberries that weekend: eaten out of hand, piled onto still-warm shortcakes, smothered in liquor-laced whipped cream, and, of course, baked into this week's recipe. This sour cream coffee cake is rich, rich, rich, and, I'm warning you now, totally addictive. More
If you love Fluffernutters, you'll love this fudge, which packs plenty of peanut butter and marshmallow flavor into every bite. Traditional Soda Cracker Fudge recipes omit chocolate, but I say the addition of chocolate never hurt any dessert—especially not fudge. More
This is a perfect summer cake; light and fluffy and coated with a tangy Key lime icing. A layer of buttery cookie crumbs adds textural contrast. More
This is as fuss-free a babka as you can get. But you wouldn't know from the results— the dough bakes up into a buttery, cardamon and cinnamon scented loaf rolled around a chocolate filling. More
This is a four ingredient, ten minute, better-than-homemade-sweet-potato-pie dessert. Could you ask for anything more out of a recipe? More
These fun, adult-only cupcakes have all the flavors of a pina colada: coconut, pineapple, and rum. More
Funfetti cake mix. All. the. way. From 2 years old until I was about 10. I don't even remember the flavor! But, but...SPRINKLES! Even now, when I see those little pellets of modified corn starch, food coloring, and high fructose corn syrup in the baking isle at Walmart...*wipe a tear away* it's like I'm 4 again. MUST. EAT. SPRINKLES.