Archive for category Sweet Southern Desserts
If you’re freaked out on making foods for thanksgiving Thursday, offer to bring the sauce, not sodas. Easily, the easiest foodstuff to make. Water, sugar, bag of berries and tada! Tweak it as you wish, liqueur, cinnamon, nutmeg, orange juice, zest, nuts, etc.
1 c water
1 c sugar
12 oz cranberries
Bring sugar & water to a boil. Add cranberries (frozen or not but don’t thaw frozen berries) bring back to a boil. Lower to simmer and cover. Cook 10 minutes until berries pop. Cool & store up to a week.
Feel free to mix it up with the aforementioned add-ins. Have a happy Thanksgiving too!
Its getting nippy down here (lows in the 20s) in Texas so it’s time for chilis, stews, soups, & comfort food.
Next week I’ll post my chunky Texasy chili, but this week is question time:
What is your go to winter liquid meal fix?
Who finished singing that verse? 🙂 it happens. It may not seem very applicable on Tasty Tuesday, but hold on, it’ll make sense soon.
All you need is candy melts & Top Secret’s recipe for Reese Peanut Butter (here: http://www.topsecretrecipes.com/Reeses-Peanut-Butter-Cups-Recipe.html)
FYI: If you buy white melts and want to dye them specific colors (like I did for the eyes and beaks) make sure to add shortening because the dyes like Wilton’s cake dyes, will dry them out. Follow the heating instructions, and paint each layer separate and freeze for about 5-10 minutes inbetween layers. You can see through the following photos my layering process. Welcome to my duckies! I made three batches. The candies are completely reheatable through out the process. Use a food safe paintbrush as needed.
I will say that it helps to warm the peanut butter so that it spreads evenly in the shell. I used a plastic bag with a tip cut off, and if I didn’t push the peanut butter to the hole, it wouldn’t ooze out in the microwave.
Trim off the edging for prettier duckies!
I found a new recipe that I like that involves using liquor in the dough, new, and unusual for me! I have never used vodka to make crust crustier. But it got me thinking, how many recipes have I done that required me to buy alcohol? I could count on both hands the recipes I have gone and bought itty bitty ridiculous bottles of liquor.
This raises the question: What recipes have you had to go buy your bottles of liquor for? Tequila, bourbon, brandy, whiskey, vodka…?
Got asked to go attend a good truck fun night at a local elementary school. I could not pass up the chance.
Specialty grilled cheeses & specialty hot dogs.
We ordered the Turkey Trot grilled cheese & the Maui Wowi Hot dog.
Things are definitely changing in the fancy food truck world!
Have you ever eaten from a food truck? Favorite truck?
Some people are whiter than rice, which is easier when it is brown rice than well, white rice. Like these people, some of my favorite white people ever. Speaking of which, their show is back on 10/10. WHOOHOO second season.
But while we are still discussing white rice and not some of my favorite white people ever I should post the How-To. Oooh, Robertsons’…
White Long Grain Rice
1 c white rice
1 1/2 cup water
fine mesh strainer
Rinse rice off in a strainer, until runoff is no longer off color. Add water and rice in a pot and bring to a boil without covering at medium high. Once at a boil, cover partially and turn down on low. Cook for 2-4 minutes. You will see cavities forming where water has cooked down. Simmer on low for 15 minutes. Fluff n’ serve.
Now, a few more aetv.com photos of my favorite white people…