Forgive me waistline, but there is something about the sweet and salty combination of chocolate, caramel, and salted peanuts that some days I just can’t deny. If you are a regular reader of my recipes you might find this as a bit of departure from the usual light and healthy fare that features of Finger, Fork & Knife, but hey, what’s life without a bit of unadulterated decadence once in a while?
A classic chocolate glazed éclair might be enough for some people, but when I eat sweet pastries like this I figure you might as well go all out. So, in place of the traditional fillings, I went for a dark chocolate glaze, sprinkled with crushed chocolate and salted peanuts, and a caramel and peanut butter cream filling – a homage to one of the greatest chocolate bars, the Snickers.
This recipe requires a bit of patience as there…
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For the Brownies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons cocoa, plus more for pan
1 teaspoon pure vanilla extract
3/4 cup flour
pinch of kosher salt
For the Ice Cream Sandwiches:
1 quart vanilla ice cream, slightly softened
2 pounds chocolate chips
1 teaspoon oil
Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.
With the mixer on low, add…
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4 cups of flour
1 tbs. baking powder
1 teaspoon salt
2 tbs. powdered milk
1 ½ cups warm water
1 cup shortening
Extra flour to flour your hands
Put flour in bowl, add baking powder, salt and powdered milk. Mix.
Mix in warm water to form dough.
Cover hands in flour.
Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.
Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.
Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.
This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients…
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To make Paneer is very easy and for my US friends, it is India’s cottage cheese but it reminds me of tofu.
You take milk unpasteurized bring to boil until the water is gone
add vinegar or lemon juice, a cap full or two, into warm water
then mix into the milk
the curdling will begin
remove from the heat and drain through a muslin or cheesecloth
let hang 15-20 minutes until all water is gone, squeeze excess water
and slice typically in squares
Paneer has really no flavor of its own but takes on the flavor of the ingredients and spices you use to
cook it with. In India, it is a dish for vegetarians but at times it is nice not to have a heavy meal
I’m not an expert on poetry, I can’t even claim to get immense pleasure from reading it regularly, but there are some poems that stick in my head. One such poem is “If” by Rudyard Kipling. Different lines from it seem appropriate at different times.
If you can meet with Triumph and Disaster
And treat those two impostors just the same;
That seems to be the part that resonates right now, and I wanted to say a heartfelt thank you to you all for your kind words of support and encouragement while Big Man and I deal with the highs of a wonderful year of hard work behind us, and the lows of the ill health of loved ones in the here and now.
However, life really does go on. We live, we laugh, we cry and of course, we cook and eat. Cooking soothes the soul, eating does too…
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