In the spirit of decluttering, I found a way to avoid buying a cookie stamp.
As you may know, I’m going through my house like a crazy woman tossing everything unloved, unused, forgotten, replaceable, and nonfunctioning. And
This is my go-to recipe for pot pie, or cherry pie, or no pie at all. Yes. I would eat this with no filling in sight.
Grated butterAnd more grated butter
All that butter mixed (lightly) into the flour
Rolling out on my pizza stone
The rolling pin helps move the crust to the pan
Crimping the edge
Adding a few vent holes
Brushing with egg white
This recipe takes little time and few ingredients. What’s not to love about that?
If you’ve never bought raw Spanish peanuts before, here’s what they look like. It’s important that they be raw, because you’re going to cook them in the brittle mixture, and if you start with roasted peanuts, they’ll taste burnt.Here’s what the brittle looks like when it reaches the “golden brown” stage.
And this is what it looks like when you’ve added the baking soda:
It looks pale and less appealing than it did before, but just wait. Once it hardens and cools, you’ll be happy.
I wanted to leave room for my two heart molds, so I put half the brittle on my silicone sheet and half on a foil-lined pan.
These are the pancake molds I used. They have a handle on one side that makes removing them very easy.
Once they’ve cooled enough to hold their shape, you can remove the mold.
My heart is in your hand. Well, technically, your heart is in my hand.
If you don’t want to make these in a heart shape but you do want to give them for Valentine’s Day, just break, bag, and label with a Valentine’s message.
I made these for the first time this year, and it made my family swoon. Really. My son asked for them again the following week. They came up in conversation later that month, and heads nodded at the memory. What more can you ask of a humble cupcake?
These are very, very decadent. Except for my niece’s boyfriend, who managed to eat about four, I don’t know anyone else who could eat more than one. Or two. 😀
I’ve been cooking with wine pretty much all my cooking life, and I’ve made other cakes with Guinness. I don’t have a problem with this, because I know that the alcohol cooks off in the process. But because the frosting in this recipe is not cooked, and because I know some people do not cook with alcohol, I’ve included suggestions for some non-alcoholic substitutes.
Last week, we had some friends over for our first barbecue of the year. That only sounds odd if you’re not from the Pacific Northwest. Everyone here knows that last week was our first barbecue-weather. Up till then it had felt a lot like winter around here. Anyway, I wanted to make something summery and barbecue-ish for dessert, but I had to keep in mind our new diet restrictions. So I played around with a few recipes I found online and some good-for-you ingredients, and this is the result. (Did you not know that mini chocolate chips are good for you? I thought that was common knowledge … 🙂
For several days after the barbecue, my friends kept referring to “those strawberries.” So that’s what I’m calling them.
Wash the strawberries and cut into each one, removing stem and making a nice-sized hole for the filling. You can save the fillings for another purpose if you can think of one. Combine the filling ingredients and place in a large gallon Ziploc baggie (you can use a pastry bag if you have it, but this was what I had on hand).
When the strawberries are ready, snip a small corner of the bag. I do really mean small. You can always snip a little more if you need to, but you can’t unsnip if you go crazy right at the beginning. Fill each strawberry with cream mixture, then roll the tops in mini chocolate chips. Keep chilled until ready to serve.
If you have any filling left, it freezes nicely.
Enjoy! And now … we’re off to Tahoe. 🙂