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Whew. Okay. The glaze experiment is prepped for tomorrow. I put the pulp through the processor, added another cup of brown sugar, half a cup of water, and some spices, and warmed it up. It. Smells. Divine. I'm hoping it'll work nice as a sort of candied cranberry orange glaze for the ham. I guess I coulda looked up a recipe, but I have way too much fun throwing my pantry in the pot on instinct :3
(via https://www.youtube.com/watch?v=vUgzTzSS208) It is Does This Recipe Work time (DTRW)! #dtrw #doesthisrecipework#testrecipe #testkitchen #testtaster #easyrecipe #socialmediarecipes
(via https://www.youtube.com/watch?v=OkH1v0CfY4g) I did a test run of Laura's chili recipe from her new cookbook! Did her recipe pass our test???
(via https://www.youtube.com/watch?v=xIqKJ64-nxo) Cheesist Ever Broccoli Mac & Cheese Bake by Laura Vitale! This is the best mac n cheese meal!! Keith and I cooked this one together!! #testrecipe #LauraVitale #laurainthekitchen #favoritecookbook #macncheese #broccoli #lovingcooking
Test Recipe! [ Katie & Kana ]
Konohana, that’s what this place was called, right? Katie sighed. She was on vacation for the first time in a while but she was also here to learn new recipes from the local cafe yet she wasn’t even sure if she was in the right place. Well, she was sure, she just wasn’t sure if she was saying the village name correctly. Glancing at the map she had in her hand, she made her way to the cafe only to see it was closed. She pouted as she was told to check the mission board for those who needed help. Reading over some of the posted letters, she saw a few recipes hung up. She grabbed them then nodded, “Okay, animal treat recipes..... But, where could I make them?”
She looked back at her map, balancing tons of papers in her hands now. There was a pet shop near by, maybe they would let her bake and test the treats on their animals. The orange haired girl began to make her way to the pet shop, knocking on the door once she got there. “Excuse me?” She called out, not wanting to just walk it in case they were closed as well.
ReWritten Recipe
NOTE: This recipe hasn't been tested as of yet. I expect to do so tomorrow. Putting it here because I'm going to forget what I did with it....
Jalapeno Popper Dip
1/2 small onion, diced
1 tsp olive oil
3 oz (1/3 cup) low fat/-1/3 fat cream cheese at room temperature
1/2 cup plain low fat/no fat greek yogurt (whichever brand you prefer)
4 - 6 fresh jalapenos (depending on heat/spice tolerance)
salt and pepper to taste
1/2 tsp oregano
1/2 tsp cumin
*_*_*_*_*_*_*_*_*
In a small saute pan, heat olive oil. Add onion and cook over low - medium low flame until onions caramelize, stirring often. About 5 - 8 minutes (depending on temp)
Remove onions from pan and set aside.
Place cream cheese in bowl, and with fork, whisk (if you're feeling froggy), or a hand mixer, whip it until fluffy-ish.
Add yogurt and mix by hand (trust me, it WILL splatter if you use the beaters)
Mix in cooled caramelized onions, salt, pepper, oregano and cumin, set the whole thing aside.
Turn the broiler on high and perhaps the exhaust. Or at least open a window.
Place jalapenos on a baking sheet. Chuck said baking sheet into the oven and get the peppers nice and roasted, turning to ensure all sides get charred.
Remove pan from oven and either cover with aluminum foil, sealing tightly (use oven mitts, please!) or place peppers in a bowl and seal with plastic wrap or chuck them into a plastic bag and seal. Wait 10 minutes (give or take) and then, when peppers are cool enough to handle, remove charred skin. Don't worry about getting it all off, it won't kill you. Just get most of it.
Now here's where you adjust it to your liking even more. If you're looking for less heat, remove the seeds and stems from the peppers, then chop them up as fine as you can manage. The more seeds you leave in, the hotter it will be.
Add the finely chopped jalapenos to the cream cheese mixture and mix by hand. Taste and adjust seasonings as needed.
Tip: If it's too hot, add a bit more cream cheese or yogurt, or even a splash of low fat milk. Not too much if adding milk though!!! It'll really make your dip runny.
Pop in the fridge for at least half an hour and let the flavors mingle.
Notes: (better known as things Jo needs to figure out)
Where's the cheddar? Can a sauce type thing be used to mix in? Shreds would work but the texture might be off.
Ratio of yogurt to cream cheese? Okay like this or should it be a 50/50 split?
Get nutrition breakdown from packages
Nutrition breakdown between this version and original recipe.
Here’s a quick recipe that your favorite FYY tried out. I got the recipe from an online sourced and tried it out. The picture above it my result. Not bad, huh?
It was a super easy and tasty recipe and I’ve made it twice so far. Each time was equally delicious!
I found with this recipe I had extra of the cream cheese mixture. Since my mother is allergic to berries I simply crushed some Oreo and melted some butter making a makeshift crumb crust. She enjoyed it like that and therefore was not excluded from the yumminess.
As an extra added note, I actually whipped the mix longer than the two minutes making it very fluffy.
Without further delay, enjoy today’s featured recipe as made by Cena at Fatty Yum Yum!
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Cream Cheese Stuffed Strawberries
Click on the link to go to the creator’s webpage. All rights reserved to them.
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INGREDIENTS:
1 lb. fresh strawberries, rinsed and pat dry
8 oz. cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Graham cracker crumbs, optional
DIRECTIONS:
With a paring knife, cut off the strawberry stems. Cut around the inside of the strawberry, hollowing out slightly and creating a well for the cheesecake. (You can also do this with a small melon baller). Cut off a small portion of the pointy strawberry tip, so that each strawberry can stand. Place each on a large baking sheet.
In a medium bowl, with a standing or handheld electric mixer, beat cream cheese, sugar, and vanilla until fluffy, about 2 minutes on medium speed. Place mixture in a pastry bag and pipe into each strawberry, adding a little extra to the top. Refrigerate until thoroughly chilled.
Optionally, sprinkle graham cracker crumbs on top of each stuffed strawberry.
Enjoy!
TIP: Don’t make more than 5 hours in advance, or your strawberries will sweat and may become a bit soggy.
today I acquired a fancy cooking pumpkin (for science) and figured out how to steam it in the rice cooker which is fuckin A++ lemme tell you
I'm gonna get a carving pumpkin and see if there's any notable difference in flavor or usefulness so expect recipes?? about pumpkins??? the soup was actually really good, I was kind of surprised. and apparently there's something called pumpkin rice which seems like it'd be great with kabocha but we'll start with pumpkin
since that is what I got
fuckin costly hippie pumpkin better live up to its rep
