First of all – I hate marshmallows. That is to say, I hate marshmallows from the store. They feel funny, they taste funny and I don’t know what is in them.
Curiously enough, the first thing I wanted to make in my new stand blender was marshmallows. The recipe is simple enough – other than the sticky mess it produces , it’s practically foolproof. » Read more: Homemade Marshmallows
A touch of tabasco, lemon and parmesan cheese, make this a special treat on cold days. » Read more: Cream of Artichoke Soup
My very first crack at candy making. I discovered with these that varying the peak temperature and boil time you can affect the overall chewiness. Huh, who knew.
The first batch I cooked fast and at a higher temperature 
. The result was almost toffee-like. The second batch I brought up to temperature gradually and it had a firm chewy texture. The third I brought up slowly, but not quite up to temp and they were soft.
CANDYMAKER TIP: To get the caramel consistency you want, test by dropping a spoonful of caramel into a bowl of cold water. It will form a ball, which you can test with your fingers. Stop cooking when the ball is the consistency that you want.
The idea I had in mind when I started making fudge over the weekend was to emulate peanut butter cups. A pretty lofty goal for someone who’d never done this before.
The first batch I made failed miserably. As I was mixing the slurry with the confectioners sugar, the whole mess crystalized and I was left with a bowl full of pea-sized clumps.Luckily I have teenage boys who care more about filling their stomachs than food texture.
I adjusted the measurements for the next batch and it came out as I had hoped. » Read more: Peanut Butter Fudge
This is the second recipe I used for fudge. It requires far less precision and time.
It’s got a nice creamy texture and a good flavor. It isn’t quite as satisfying as controlling the crystaline structure of the sugars myself – but it will do in a pinch.
Update: turns out you there are chops other than chocolate. Can’t wait to try out cinnamon, butterscotch, peanut butter and white chocolate fudge. » Read more: Chocolate fudge (Quick Version)
This weekend we got some snow. Approximately 2 feet of snow – enough to collapse the Metrodome and cause a media sensation.
Needless to say, I wasn’t going anywhere soon. So out of boredom, I thought I’d break out the candy thermometer and boil up some sugar. I’ve never made candy before so I really had nothing to lose.
I made three batches of fudge (four if you count the dismal failure of the the first peanut butter fudge). This recipe came from Alton Brown. I adjusted the times and temps to what was more accurate to how I did it.
Whole-grain, gluten-free cookies that are still utterly delicious – sound too good to be true? Believe it! Of course, these still have plenty of butter, sugar, and peanut butter. But for any of you with wheat allergies these cookies are genuinely gluten-free and a bona fide addictive treat.
The traditional way to make these cookies is with big, fat chocolate candies like M&Ms, but we often substitute other mix-ins, like chocolate chunks, nuts, or dried berries.
Makes about 3 dozen cookies » Read more: Peanut Butter Oatmeal Monster Cookies
Fall is in the air and I’m already starting to crave pumpkin pie. This isn’t exactly pie, but it’s certainly more portable.
I’m on the hunt for more recipes containing Thanksgiving ingredients – especially pumpkin and cranberry.
I have an irrational love for bacon and for melons. Now that we’re in the dog days of summer, minimal cooking and cool melon are just what the doctor ordered.
If you measure the olive oil first, and the honey second, the measuring spoon will be coated with oil and the honey will slide right out. While the hot bacon and cool melon are nice contrasts, this salad is equally good when all ingredients are at room temperature.
From Cooking Light.
Lighten up a hearty sausage soup recipe with turkey Italian sausage and add flavor with canned tomatoes, fresh basil and Parmesan cheese.
Sounds like just what I’m looking for to help with the diet.
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