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I made a thing

Continuing through my beerfest box and tried this peanut butter French toast one. Unsurprisingly it was way to sweet for me but I immediately thought it would be good in a cake, something like a chocolate stout cake but uh, not.

I used this recipe as a base. I used this beer instead of a stout, added 1tbs of peanut butter instead of the cocoa powder, skipped the chocolate chips and didn't do any frosting. I also used greek yogurt instead of sour cream but I've been doing that for years so it's not unique to this recipe.

It's pretty good! Definitely too dense/moist, removing the cocoa powder without adding another dry ingredient in its place was dumb. I probably should have skipped the sour cream/yogurt too since I was adding peanut butter. But I'm pretty pleased with myself for riffing off another recipe on the fly and just for making something on a Friday evening after a full week of work. Satisfied!
 

Tegan

dirtbag lesbian
(She/Her)
I made French onion soup last night and it was terrific; my arm's still tired from stirring those onions until they caramelized.



but fuck that noise, leftover baguette means tiny adorable french toast for breakfaaaaaaaast



Best french toast I've ever made; never going back to making non-tiny toasts.
 

Kirin

Summon for hire
(he/him)
Made roasted fingerling potatoes over a campfire this weekend! They came out delicious! Also veggie burgers, scrambled eggs, toast, and of course s'mores. Managed not to burn anything horribly!
 

Kirin

Summon for hire
(he/him)
Over Easter weekend we made cheesecake and it came out delicious despite having to do some substitutions (the recipe we were using called for malt powder which we couldn't find so we subbed a mix of Ovaltine and powdered milk). We also fine-diced chocolate into it. Yum.

We also made Easter-dyed deviled eggs, which came out gorgeous.



 

Kirin

Summon for hire
(he/him)
So if people are interested in trying it - this is probably obvious, but the dye doesn't go through shells or anything. The process for these is hard boil them, shell them, cut them in half and scoop out the yolks (like you would for any deviled egg recipe) then dye the whites. What we did is buy some ultra-concentrated icing color dye (the brand was Wilton) and then put just like a drop into a cup of water for each color, and soak the egg halves in the water for like 15 minutes each.
 

JBear

Internet's foremost Bertolli cosplayer
(He/Him)
The SO and I usually take pictures of the things that we make, and last night was one of the rare occasions where the picture actually makes it look as tasty as it was (we are not camera people), so I'm sharing it. It' s a kale salad with beyond meat and bell peppers, topped with a sriracha/mayo mix:



Also, while I'm at it, here's a bunch of pics from our recipe photo directory from the past 6 months or so that also turned out nice-looking:







 

Kirin

Summon for hire
(he/him)
Those are gorgeous JBear!

Over the weekend my partner and I went on a mini-vacation and we bought a fondue pot and made fondue! First we did a cheese fondue with a pound of Gruyere and a pound of cheddar and also Belgian beer and bourbon in, and it came out great and was freakin delicious. Then I attempted a chocolate one, and screwed it up - the chocolate seized up and separated completely into cocoa globs in a sea of cocoa butter, which is evidently a thing that's easy to do if you add anything after the chocolate is melted (or can just happen in general because melted chocolate is hella temperamental). We still ate some of it and it was pretty tasty but obviously the texture was all wrong. I'll give it another go some other time and try to be more careful, and not add anything else after the chocolate.
 
Ooh, the falafel/couscous one looks lovely. And the fondue sounds amazing although I could probably only handle like four items, two pounds of cheese is impressive!
 

Kirin

Summon for hire
(he/him)
Heh, we really should've halved the recipe for the cheese fondue, yeah, it made a ton. We had some left over and poured it into a container and put it in the fridge where it solidified... it remains to be seen whether it will just re-melt properly in the fondue pot later.
 

Kirin

Summon for hire
(he/him)
More fondue was accomplished! This weekend we did a broth one (which is basically hot pot or what have you) and did veggies and shrimp in it and it worked great and was delicious (the broth had wine, onions, and baked garlic in so it gave everything a great base flavor and then we got out dipping sauces too). Then I did chocolate again and made it work right this time! Woo. Accomplishment.

(There was some chocolate left over so I put it in a container and in the fridge. I have no idea whether I'll be able to successfully re-melt it. We'll see. Or maybe it'll just be a tasty chocolate snack who knows.)
 
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