Jan 8, 2020
I put my puff pastry through my pasta roller, and now it’s EPIC puff. I made a cheese and broccoli parcel and it got huge.
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I put my puff pastry through my pasta roller, and now it’s EPIC puff. I made a cheese and broccoli parcel and it got huge.
Cranberry Sparkle
This recipe is a blend of my Nana’s original Cranberry Sparkle recipe and my mom’s “Cranberry Goo” recipe. It is the best of both worlds, in my opinion.
Ingredients 1 bag fresh cranberries 1/2 c light brown sugar
1 6oz package of raspberry Jello 1 c boiling water 1/2 c juice from pineapple and mandarin oranges
1/2 a 20 oz can of crushed pineapple, juice reserved (Dole is best) (this ends up being about a cup) about 10 oz of mandarin oranges, juice reserved (again, use Dole) 1/3 c pecans, finely chopped 1/2 c celery very finely chopped
Directions First. Put 1 bag fresh cranberries in a saucepan over med-high heat with 1/2 c light brown sugar. Watch as it comes to a boil and stir frequently. It is done when the cranberries have popped and split, and you can see clumps of cranberry juice sticking together-- it should look like jelly/jam. Pour it into a heat-safe container and set aside to cool, then refrigerate.
Second. Put Jello in a heat-safe bowl. Add the boiling water and stir to dissolve. Once dissolved, fold in the cranberry mixture, the mandarin orange sections and add the 1/2 cup juice. Refrigerate until thickened.
Add pineapple, pecans, and celery, and stir to combine. Refrigerate until firm. This may be made up to one day ahead.
Making puff pastry, filled chocolates, a cheesecake, and rice pudding, all at the same time. Hohoho.
I just made a big pot of apple pie filling, and now my apartment smells freaking amazing. After I use what I want for my dessert recipe, I’ll buzz the rest up into apple sauce.
Mmmmn, time to put my slow cooker to work to make pulled pork. Gonna go low and slow for about eight hours.
I totally fucked up dinner tonight. And every single attempt to salvage it just made it worse.
It started when I didn't check to make sure I actually had sauce before starting to make a SpagBol. Okay, no problem. I can do something with some browned ground beef and veggies. Mistake number two came when I decided not to just boil some potatoes to serve the meat and veg over. What I chose to do instead was make a sort of 'cheeseburger mac' thing. I make a really tasty baked macaroni, it would oooobviously be the same method to make an unbaked version. Oh god! Too much flour! Use more milk. No, more milk. MORE. I have created vaguely meat flavoured yellow paste. What do what do what do?? Wait! I like ketchup in my KD(Kraft boxed macaroni and cheese, for non-canucks). I'll just add some. Huh. I have now created slightly sweet, vaguely meat flavoured orange paste. All of the previously lovely flavours and aromas from the herbs and garlic and onion have become lost in the blandness of the Paste. All that remains are background notes of French's ketchup and disappointment.
I have decided to call it Glorp, because that is the sound it made when I put it in the bowl. I ate approximately 1/10 of it.
I don’t know if my cheesecake is going to set. I checked it, and it’s still quite jiggly after almost four hours. Thankfully, I have almost all the ingredients left to make a second one, if I have to. I just need to get another pack of cookies for the crust
I forgot sweet potatoes go from zero to charcoal in like three seconds.