Saturday, February 26, 2011
Tuesday, February 22, 2011
(I made a lot because I was visiting family in Utah.)
So, what did we think? Well, I got rave reviews from all my family, even the one who doesn't really like squash, and the one who doesn't like sausage. But... I didn't really like it. I guess I was expecting it to taste more like butternut squash, which is sweet. It didn't. My mom described it as an "earthy" taste, which I guess is pretty accurate, but I wanted a sweet contrast to the stuffing. So I tried it again after Christmas using butternut squash. Definitely tastier, although not nearly as cute. I do like that the acorn squash makes a perfect individual serving, which you don't get with the butternut.
Sunday, February 13, 2011
I couldn't actually find the recipe on the food network website but this is the episode when the crew was "snowed in" and had to do what they could during that time. Here is the link to utube for the episode.
Here's the recipe:
1 lb Roasted Turkey meat
1/2 c mayonnaise
1/2 small lemon freshly squeezed
2 stalks celery, thinly sliced
1/2 small red onion, finely chopped
1/2 c pecans, toasted and roughly chopped
1/4 c dried cranberries, roughly chopped
2 TBSP fresh sage, chiffonade
1/4 tsp kosher salt
black pepper, to taste
Combine everything in a large airtight container. Refrigerate for 1 hour before serving. Store in the fridge for 3 days.
I normally don't like fruit mixed with my meat. But this was great. I think the fresh sage really added a lot to this salad.
It is on page 163 if you have the book.
Saturday, February 12, 2011
Sunday, February 6, 2011
I was super excited to make these! Then, I was super disappointed with the results. Like Danielle, my centers didn't have any gooey lava. I think the reason was because I added too much flour. I was following the recipe from the book when I made it, and the book only gives measurements for the flour and sugar in weight, not volume. Since I don't own a food scale (it's on the wish list, but the wish list is long so I don't know when I'll actually ever get one), I did my best to estimate based on an online weight to volume conversion tool. My conversion came out to about 1/3 cup for 1 1/2 oz. of flour. I halved the recipe, so I used about 1/6 cup. Again, this was an estimate since the smallest measuring cup I have is 1/4. Anyway, after I made them I happened to look at the online recipe and saw that the ingredients were listed by volume rather than weight, and I should have only used 1 1/2 Tbsp. (since I halved it) rather than 1/6 cup. Big difference!
So, my muffins turned out pretty dense. They were still pretty good, especially served with lots of vanilla ice cream (first I served it with the sauce, but then decided I preferred the cold ice cream) but I wanted to see a lava center. I used 70% cacao dark chocolate, and I think it was a little too rich for me. If I were to try again, I'd just use regular semi-sweet chocolate chips or maybe even some milk chocolate. I have another recipe I'd like to try that calls for putting a chocolate chip cookie on the bottom of the muffin tin, then you invert the muffin to eat it and you have a cookie on the top!
Tuesday, February 1, 2011
I saw this episode and really wanted to try the lava muffins. They looked so easy, and they were. They were a piece of cake to throw together, and they cook VERY quickly. And they were delicious.
But there was no lava flowing from our muffins... I made a half batch (six muffins), but I should've filled only four muffin cups. Each muffin was really small and cooked faster than I anticipated. If you do divide them as the recipe says, you might want to cook them for a little less time -- or just watch them closely.