Vegan, Gluten-Free Chickpea Thumbprint Cookies – The Colorful Kitchen September 20, 2014
Chocolate Me Stories!: Misty May 18, 2014
Jello Shot Cake May 3, 2013
3 cups very cold rum or vodka, flavored is okay (I put mine in the freezer for a couple hours)
6 teaspoons plain unflavored gelatin
6 3-oz packages of jell-o, we used grape, berry blue, lime, pineapple, orange, and cherry
1 1/8 cup vanilla yogurt
Lightly spray bundt pan with cooking spray, wipe out excess. Place 3/4 cup water in saucepan, sprinkle one teaspoon unflavored gelatin over it, let sit for a minute or two, heat on medium-low stirring constantly with whisk until dissolved, about 5 minutes. Add first package jell-o, whisk in until thoroughly dissolved, about 2 minutes, remove from heat, stir in 1/2 cup cold alcohol, pour 3/4 cup jell-o mixture into mold, place mold in refrigerator. After 10-15 minutes place rest of jell-o mixture into bowl, place in refrigerator 5 minutes. Take bowl out, add 3 tablespoons vanilla yogurt and whisk thoroughly, gently add to bundt pan, place back in refrigerator.
Wash all your utensils and start over with next flavor, as the pan chills more and the layers get thinner it will go faster to add next layer, if it feels slightly tacky to the touch it is ready. If it’s not set enough the layers will “bleed” through, if it sits too long the layers will come apart. When you add the last layer refrigerate at least overnight, with clean hands pull jell-o away from the edges of the pan, dip almost to top into a container or sink of warm, not hot, water for 10 seconds, remove and jiggle pan, if it looks like it’s coming away from the edges it’s ready, if not, dip again for a few seconds. Place serving plate upside down over top, invert, and voila. A beautiful, delicious, impressive dessert!
*I think this looks really yucky yet really cool and at the same time. (Not to mention it’d be great for a Pride Day party) I’m not much of a drinker, though and the one and only time I had vodka it didn’t thrill me, so I don’t think I’d ever go through this much effort just to get tipsy. I’d probably just get a bottle and a straw.
‘Cuz that’s the kind of classy broad I am.
My bologna has a first name … February 26, 2013
I was looking at my favorite recipe site for an applesauce recipe and saw a link to this in the sidebar. I thought: “who the heck needs a recipe for a bologna sandwich?!”, so I had to click and see if it was just, some out there complicated culinary enterprise. But nope – just a standard, yet detailed, “recipe” on making a bologna sandwich, eating it, and cleaning up afterwards.
Then I scrolled down to see the comments. All in all pretty funny stuff.
Ooops, I did it again! February 15, 2013
Had a hankering for another pumpkin orgasm tonight. It was tasty, but I think I used too much pumpkin. The top of it was cakey-crunchy but underneath it was pure pumpkin pieness. Not a speck of cakiness in sight.
Now that’s not a bad thing, but it just seemed like a waste of the cake mix; like any effect it had was minimal, at best. Think I’ll play around with it to come up with some more ideas to adapt the texture to other cooking avenues.
I was actually more jazzed by the beautiful hills and valleys and texture of the dish. Almost like some strange crackly orange lava bed planet surface.
Or some weird funky food stylist, caterer decorative carrot rose
And I wasn’t even trying to make it look nice. All I did was pour it into the dish and bake.
Brining – part 2 February 3, 2013
Since I let you in on my little brining secret yesterday, I figured I might as well show you the results. Since this 2nd brining-related post was kind of an afterthought I don’t have a picture of the chicken draining after I dumped it out of the brine (Sorry).
But anyway – after I drained it from the brine, I rinsed it off. It wasn’t a deep cleansing, wipe-off-all-traces-of-everything-that-came-before-it rinse. I just ran the water over the chicken in a colander, shook off the excess and dumped it in a roomy bowl in prep for the oven.
On to the olive oil rub down, and then the spice rub:
This is basically what I throw on everything, in greater or lesser amounts depending on my mood that day. For this chicken the largest concentration tends to be paprika (trust me – it’s not just for looking pretty on potato salad and deviled eggs)
Then into the pans (Don’t want to crowd anyone):
Set oven between 325 and 350, Bake/roast/apply heat for an hour or so, depending on the thickness of your pieces. Check for doneness then remove and marvel at the color and lovely crispy skin:
The result? Crispy, moist, juicy, tasty, super flavor-packed chicken thighs. A yummy nom-nom time was had by, well … me!