The return of Farina!
1/3 cup Farina
1/3 cup water
1/3 cup milk
Pinch of salt
Boil water. Mix in Farina. Mix in salt & milk.
Eat with nostalgia.
We also went for cannolis, and discovered some shockingly, mouth-wateringly enormous and swirly peanut butter cups.
Kars bought me one, even though I told her not to, because she is a kind janitor. ❤
Found in Boston: What a delicious snack! Nasty black olives in a fruit cup! Just what every eight-year-old wants in their lunchbox.
Cinnamon rolls! I missed my flight.
Cinnamon rolls! I hope my friends forgive me for serving breakfast at 11. (Also for missing my flight.)
At least the icing didn’t look like sickly nose mucus this time.
“This is the sugariest thing I’ve ever given you”
– Debbie, to Piper
“I beat my children”
Quick 45-Minute Cinnamon Rolls from the Recipe Critic
How we spent the rest of the day
We relaxed after all our hard work, and extensively discussed farts.
The past seven days have been a quest to use up a tupperware of 24 egg yolks before they went bad. I did it. Here’s the last thing I made:
3 egg yolks
1/4 c sugar
1/2 c milk
1/4 c low-fat cream cheese
3 oz chocolate
1 tbsp corn starch (if you need it)
1 tsp vanilla extract
Beat the yolks, sugar, and milk really well. Put it over low heat and keep stirring. (Do not stop stirring or you’ll get an omelette.)
When it gets pretty warm, add the cream cheese and let it melt (keep stirring). Add the chocolate in small chunks, a few at a time, stirring until it melts. Keep stirring until the mixture has started to thicken a little bit. If you need it, you can add some corn starch – it’s better to take it off the heat before it’s completely thickened than risk getting scrambled eggs.
When it’s cooled a bit, add the vanilla.
Other things I made with 24 egg yolks:
It has arrived.
Remember when I said that I had big plans for Sunday’s brownies? Well, this was my plan.
400g coconut milk
1/3 cup soy milk
4 egg yolks
1/2 cup sugar
2 tsp vanilla extract
1/2 tray of brownies, cut into small cubes and frozen overnight
Coconut milk and soy milk go into a double boiler.
Eggs are whisked and tempered with hot coco-milk.
Add sugar and whisky whisky.
Aww, look how cute they are. Maybe I will keep them.
Add vanilla once the ice cream base has cooled a bit. Let it chill in the fridge until it’s really cold.
After churning in the machine, ice cream will be at soft-serve consistency. At this stage, frozen brownie cubes were added to the ice cream and it was put in the freezer to harden.
And the final result…
Eaten while watching Game of Thrones. What new adventures will my pink ice cream machine bring next?!
When one of your diners suddenly has dietary restrictions, new ingredients offer a unique excuse to bake more often. “Got to try out this recipe before I make it for anyone else.”
You’ll need to make every new thing at least twice…three times if it was really good.
Baked goods up the wazoo. Today’s dish is a pan of gluten-free brownies, made with rice flour and adapted from this cookie recipe.
“Chocosensational…they are nice and makes you fuzzy”
1/4 c butter, melted
100 g semisweet chocolate, melted
2 tbsp plain yogurt
1 tsp vanilla extract
2 tbsp espresso or strong coffee
1/3 c brown sugar
2/3 cup granulated sugar
1/2 tsp salt
1/2 c cocoa powder
1/2 c rice flour
2 tbsp corn starch
Such silky batter. I knew at this point that the brownies weren’t going to turn out quite right, because brownie batter is not supposed to look like frosting.
Baked for 27 minutes on “medium.”
Very fudgy, though.
Not bad. I’ve got big plans for the rest of this pan of brownies. Stay tuned…
Adapted from Minimalist Baker.
I made the original chocolate version later, but forgot to take pics. I’ll give you both recipes.
“I don’t like it…I’m sorry”
1 1/4 cups soy milk
1/3 cup chia seeds
1 1/2 tbsp honey (my soy milk was sweetened…you might need more sweetener than I did)
1/2 tsp vanilla
1 tsp cinnamon
1 1/2 tbsp raisins
Blend everything together and let it run for a few minutes until it’s all smooth. Pour it into cute little jars and let it sit in the fridge for a few hours to set. (Just like real pudding.)
Chocolate (no pics, but it pretty much looks like chocolate pudding)
1 1/2 cups soy milk
1/3 cup chia seeds
2 tbsp brown sugar (my soy milk was sweetened…you might need more sweetener than I did)
1 tsp vanilla
pinch of salt
1/4 cup cocoa powder
Procedure is the same as above.
More cinnamon raisin money shots: