Sunday, September 27, 2020
Sunday, September 20, 2020
Here is another soup recipe that my son created. It is similar to the last soup recipe he did. This one uses ground beef, mushrooms, and a box of instant wild rice.
This soup has:
Saturday, September 12, 2020
Today is Chocolate Milkshake Day.
So I search through my photos to find milkshake photos. The closest photos come from March 2018.
Both of these photos are from the cruise we took. The first photo is likely dessert in shot glasses, but it does look like a milkshake
This is an actual milkshake it might even be chocolate, but it looks like a vanilla milkshake.
Monday, September 07, 2020
I just noticed this mural for the first time.
He informs me that he has seen it for years now.
It is amazing what you miss what is right in front of you. This mural is the back side of the Gallery 9. One of the few art galleries in Downtown Lincoln.
Sunday, August 30, 2020
Sunday, August 23, 2020
The first time I did was back in 2013 (link here) I thought it was time to do this again.
The first change this time around is the peaches. I used fresh 3 large peaches thickened with a 1/4 cup of water, 1/4 of sugar, and a 2 T of cornstarch.
At the suggestion of my husband, I added a glaze. Definitely not necessary
I think I had this problem the first time around, the cake fell apart after trying to take a piece out. This maybe because it was still hot out of the oven, or it could be making the peaches into a pie filling consistency made it too moist. It could just be that it needed a little longer to cook
It did eventually set up more once it cooled.
After looking over the original post, I forgot to mention one important thing. I forgot to mention how yummy it was. The cake was very moist (maybe too much). The cinnamon and nutmeg complimented the peaches. If there is a 3.0 version of this coffee cake, I might try this out with a different fruit. I bet apples would be nice.
1/4 cup sugar
1/4 cup water
1 1/4 cup flour
In a saucepan combine peaches sugar and water, bring to a boil. Add the cornstarch and cook until it is thick. Set aside. *Note: this is what I did this time around. The first time around I had canned peaches and just laid the fruit (drained) on top of the batter.
Combine flour, brown sugar, and salt. Cut in butter until it is crumbly. Set aside 1/4 cup of the crumb mixture. To the remaining crumb mixture add baking powder, baking soda, cinnamon, and nutmeg. Mix well and add the buttermilk and the egg. Spread the batter in greased 8 X 8 inch pan. Layer peaches on top of batter Stir together reserved crumbs and nuts and sprinkle on top. Bake in 350 degree oven for 30-35 minutes or until done.
Monday, August 10, 2020
Sunday, August 09, 2020
Sunday, August 02, 2020
Friday, July 31, 2020
cauliflower that often. I had to look up how to cut it up. So you trim off the leaves, cut it quarters, cut out the core and break it up in flowerets. It was actually quite easy and not as messy as cutting up the broccoli. You could see all the the bits from the broccoli I cut up earlier.
Sunday, July 26, 2020
Saturday, July 18, 2020
Friday, July 10, 2020
For the the topping you will need:
Saturday, July 04, 2020
Sunday, June 28, 2020
Tuesday, June 23, 2020
Sunday, June 14, 2020
Saturday, June 13, 2020
annies home: Answering Those Doughnut Questions and Offering a ...: Ancient Romans have been credited for creating many food items that we enjoy today. Romans even enjoyed dough fried in oil which may have be...
Friday, June 12, 2020
I did have to make a few changes because I did not have all the ingredients to make the recipe. I did not have almond butter so I used peanut butter. I also did not have the monk fruit sweetener, so I used brown sugar. I also forgot the salt. This recipe has all the potential to be vegan and I dare say paleo. also gluten-free. It would of been sugar free if I had the sugar free option. Overall I like it, however my son thought that it was weird and was not a fan. Probably did not like the texture and could make out the chickpeas. It also is oily from the peanut butter. I am not sure if almond butter would of given it a different result. Right not I am storing my blondies in the freezer. I think what I made is better coming from the freezer.
So if I was going to make chickpea blondies again I might go back to my first recipe I tried. I liked the texture better with the flour and egg in the recipe, but if you are vegan you will have to use the Clean and Delicious recipe.
Will there be more chickpea baking in the future? I am thinking brownies.
Sunday, June 07, 2020
Here is the recipe I tried from My Fitness Pal
Sunday, May 31, 2020
Buttermilk Peanut Butter Chocolate Chip Muffins. At this point it is the next day after I made the mac and cheese and still had buttermilk left. I did not care anymore if I made a sweet item. Unlike the mac and cheese, I like how these muffins turned out. What is there not to love about chocolate and peanut butter. This recipe does make 24 cupcake size muffins, which was a concern as there is only 3 people in the household. I will make these again if I find myself with extra buttermilk again.
Saturday, May 23, 2020
Saturday, May 16, 2020