I’ve been branching out and trying new ways to make my popcorn. It’s always made in a pot on the gas stove, but what goes in the pot is another story.
Tonight was Frank’s Red Hot Sauce, garlic, salt, black pepper and butter. I waited for it to bubble up and then I added in some extra virgin olive oil and some yellow popcorn kernels.
I swirled the pot around a few times. And then patiently waited for the kernels to hit the top of the lid as it quickly turned into a cloud of corn!!!
The taste was delicious, it was spicy and peppery and just plain scrumptious and I am so glad I tried it. It was definitely a hit!
Next time some salt and brown sugar and then I’ll toss in some walnuts, then pop the corn and lastly add in some chocolate chips or caramel chips and voila!!!! The sweet version!!!!
Happy popping corn!!!!!
We grilled some steak last night for Will’s birthday and there were two whole steaks leftover. So I decided to slice up some onion and garlic and stir fry the steak with some garlic broccoli.
I steamed some rice to serve alongside it. It was a nice hot bowl of leftovers on a crisp Sunday evening.
with rainbow 🌈 sprinkles of course! Chocolate Cake with Chocolate frosting and why not on the rainbow sprinkles…I thought about a layer of fudge before the sprinkles but figured that might throw someone completely over the edge.
What you need:
- 1¾ cup Flour
- 1¾ cup Sugar
- ¾ cup Cocoa (high quality)
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- ½ cup Oil (canola or coconut oil)
- 2 Eggs
- 1 cup Buttermilk
- 1½ teaspoons Vanilla
- 1 cup Hot Water
- 1½ cups Butter, softened
- 1 cup Cocoa
- 5 cups Powdered Sugar
- ⅓ cup Cream, Half n Half or Milk
- Preheat oven to 350 degrees.
- In large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.
- In mixing bowl, beat oil, eggs, buttermilk and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together.
- Spray two 8 or 9 inch cake pans with non-stick cooking spray. You can also use three 8 inch cake pans for this recipe. Pour batter evenly into each pan. Bake at 22-27 minutes. Place toothpick or cake tester in the center of cake to check if it comes out clean.
- Let cool before frosting.
- To make Chocolate Buttercream Frosting:
- In mixing bowl, cream together Butter, Cocoa, Powdered Sugar, and Cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once cake has cooled and has been removed from pans, frost each layer with frosting.
- Top with rainbow sprinkles!!!!
I made a variety of cookies this past Christmas that required different types of “chocolate chips”. M&Ms and SnoCaps and actual chocolate chips adorned my cookies this year.
With that being said there leftover bags….so what do you?
Make a cookie base and dump in all of the leftover chocolate pieces.
It’s totally worth cleaning out the pantry for. Pour a glass of vanilla almond milk and have some fresh out of the oven cookies!!!!
🍜 it’s what’s for dinner….at least tonight
Chicken broth seasoned with soybean paste and gochujang for some spice…sliced onions…carrots…red bell pepper baby carrots and bamboo shoots…in its neighboring pan some garlic sautéed broccoli 🥦
To the soup I add some shrimp 🍤 and some spinach too right before I’m about to serve it….and some noodles (whatever I have in the house)
It’s these types of dinner that warm your heart and soul and be thankful for what you have on a cool night after a long day at the office 😊😊
I was re reading my Martha Stewart mag and found this picture that I must have blacked out and missed lol.
Cheesy grits with brisket and eggs and Jalapeños and sautéed veggies!!!! Omg why not!!!
Last year I made gumbo, comfort food in a bowl but will fill you just enough so you can still stand up and down and cheer and not want to barf 🤢.
I love grits too, and I mean love them! And with all those accoutrements why the heck not!!!
Happy Sunday football 🏈 day indeed!!!
I made an eggplant Parmesan tonight for my friend’s birthday dinner and since her and her hubby are vegetarians, it was a great choice.
I peeled and thinly sliced 3 eggplants 🍆 and then coated them in bread crumbs. I layered them in a 9×13 with mushroom marinara and Parmesan cheese, mozzarella cheese and thinly sliced ( mandoline thin) yellow onions, salt and pepper and oregano!!!
I baked it for an hour at 400 degrees (so they get just soft enough but not mushy).
The dish turned out perfect and scrumptious!!!!