T-rex. He has tiny arms ;)
We make something like this in mini-muffin pans with Nathan's hot dogs for a healthier (not deep-fried) corn dog option.
My new favorite add-in is Biscoff, but only on weekends, can't do that every day!
I don't drink coffee, but coffeemate is good for other things, like adding variety to hot chocolate or for flavoring/sweetening oatmeal. My favorite is the hazelnut ;)
I love whole wheat bread
Muffins are just ugly cupcakes
Chopped is more fun with bingo!
Target's Market Pantry is my favorite. It's firm and stringy with good flavor.
I was always curious about the frobscottle in the BFG, a fizzy drink with bubbles that traveled down instead of up, causing Whizzpoppers (toots!)
This milk would be better used by a milk bank for babies with mothers with lactating difficulty, rather than a "shocking" ice cream.
I'm not very familiar with Korean cooking, but I'd love to know more!
My mom makes a chile relleno casserole that is really yummy and has no canned soup in it.
chocolate decadence cake
What about cheeses to pair with non-alcoholic drinks for us that don't drink?
chocolate decadence cake
I have a sourdough question. If you move and take the starter with you, with its flavor change? Will it grow new, local yeasts, or will it retain the flavor of the yeasts from where it originated?
Could you add a diet round? It would be interesting to see how things line up there.
I love gummy tummies from TJs. Especially the seasonal ones.
There are pumpkin PopTarts this year too. We got a box just to see, and they are super sweet but do taste like pumpkin pie (with inferior crust, of course)
The recipe for the butternut squash and sausage bake sounds yummy, but step 5 is missing. Does anyone know what is should say? How do I prep the squash for the casserole?
For me, it depends what I'm making. If it's custard then it has to be real vanilla paste, same for ice cream. If I'm baking a really light vanilla flavored cake, real vanilla it is, same for caramels and caramel sauce. But if the main flavor isn't vanilla, or if there are other stronger flavors in the product, imitation is good enough for me. I use it in chocolate cake, chocolate chip cookies, and other cookie recipes.
My mom had a review she wrote disappear from the main forum but she can still see it on her profile page, which is disappointing. It was a positive review about her experience purchasing my sister's wedding cake. I hope the star rating for the bakery didn't go down when her good review did.
I was cooking at my mother's house and both of her big saute pans have raised middles, so there's less liquid in the middle of the pan directly over the burner and more in a ring around the outside where the pan is cooler, making cooking the liquid off chicken (cooked from frozen) without burning the chicken in the middle of the pan really difficult.
My question is, what would be the advantage of this design versus a flat bottomed large saute pan?
I have about 12 lbs of baked potatoes in my fridge and no idea what to do with them all. I've already made soup and hash browns and bubble and squeak, but can't think what to do with the rest. Any ideas or recipes?
Does anyone know what kind of chrysanthemum leaves are used in Japanese tempura, where to find them, or if they can be grown at home? I've eaten them here in California, as well as abroad, but haven't seen them for sale. Our family always has an elaborate meal of Japanese favorites for New Year's Eve and I know my dad would love them. (and I realize I can't grow them before then, but maybe for next year?)
I'm attending a pastry school that lets us bring home what we make, which is great. The problem is that so many things have apricot glaze and we have some apricot allergies in our family. I was wondering if anyone knew of a suitable substitute. I would like to be able to ask my chef for a specific recipe change rather than ask him what to change it with. (He'll respond better if I already know what I want to do)
Has anyone made an Italian-style buttercream with cream cheese instead of butter beat in at the end? I'm looking for a fluffy cream cheese icing and don't really like the traditional cream cheese/butter/powdered sugar varieties.
Thanks for your help/ideas about the coconut ice cream. I'm going to try it tomorrow, but realized I will have a bunch of egg whites left over. If I make my standard Bittersweet Chocolate Mousse, could I freeze it and serve it with the coconut ice cream? I know I've seen recipes for frozen mousses, but can any mousse be frozen? Should it be frozen in molds?
I'm considering enrolling in the baking/pastry program at PCI in the San Jose, CA area. Does anyone know anything about the program/school? Know anyone who's completed it? There are a few other places in the area, but this one is closest and offers a baking/pastry program. Any recommendations?
I had a deliciously creamy coconut ice cream a couple of years ago and have a new countertop ice cream maker and am looking to recreate it. I'm guessing they replaced some or all of the milk/cream with coconut milk, but they probably left out some of the sugar called for in a standard ice cream recipe. Any ideas about how much milk and sugar to replace with coconut milk?
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I had a roommate in college that cooked salmon on a George Foreman grill in the bedroom. I didn't share her bedroom, but we shared a walk-through closet. My clothes smelled like fish for days.
I also had a couple of roommates that thought cooking hot dogs in the toaster would be a good idea. Turns out it wasn't. Grease dripped into the bottom and a couple of days later she had flaming toast at breakfast.
This isn't mine, but my grandmother's. She had a roommate from a rural community when she was in college in 1937, that hung a side of smoked pork in the closet, with their clothes. Grandma Ann said her clothes always smelled like meat, but the boys loved it!