I wish I had attempted this naughty treat back during Valentine’s Day, because this is the kind of stuff that makes men beg for more. (Case in point: Clisair!) White Day has come and gone, and even though I’m not really a designer purses or jewelry kind of person, seeing him going after the leftover frosting was enough for me.
So without anymore ballyhoo, here we go, bringing in the best of Southern American agricultural innovation together with the world’s favourite bar cookie, and few little crunchy surprises.
2 squares semi-sweet chocolate.
1/3 cup shortening
1 cup sugar
1 tsp vanilla extract
3/4 cup flour
16 mini peanut butter cup candies
Preheat oven to 350
Melt chocolate and shortening together in a double boiler. Add sugar, mix, then eggs, mix, then vanilla extract, mix, then flour. Blend well till all flour is well mixed. Pour into a greased 9 x 9 pan, and place the candies into the mix, evenly apart. Bake for 25 minutes. Read more...(249 words, 2 images, estimated 1:0 mins reading time)
Mozzalastics (maht suh las’ tiks) – n. Large deposits of cheese that stick to the top of the pizza box.
There’s nothing quite as good as a delivery pizza on the weekend, no matter what time of year it is, but for some reason, no matter how sturdy those cardboard pizza boxes are, they still cannot seem to get the pizza from the shop to your house without mozzalastics from forming. Sometimes, it’s not such a bad thing, because it might hold that pile of topping that fall off the pizza in the middle of the box together, thus making it easier to left out and get an extra little helping of cheese and those other bits of goodies, or “goop”, as some people call them. There may be a purpose for mozzlastics, but no one can really think of one. So, are they just stretchy bit of Italian cheeses clinging to the box for dear life? Are they protecting the other toppings from getting stuck to the top of the box, too? It’s a mystery about mozzalastics, but if you are lucky enough to get a pizza delivered to your home or business, and there are no mozzalastics, then go hit the dog track or the C-store for a lotto ticket immediately. If the pizza gods are favouring you, then the other ones might be, too.
Eggrito – a cross between an egg roll and a burrito.
So, what’s for dinner? Chinese? Mexican? How about both? It does sounds strange, but you can have the best of Cancun and Shanghai in one tasty roll-up, if you know how to make one. Put some rice in the steamer with some Asian spices, and add some miso soup mix for a little Japanese flair. Cook up your meat fillings spicy and hot with ancho pepper and cumin, add some shredded cabbage and carrots, stir-fry them, then wrap them up in a hot flour tortilla. Serve with ranch sauce, engulf and devour! With the Thanksgiving holidays coming around, eggritos might be just what you need to take care of those turkey leftovers, and you could even flip it around and use burrito filling in an egg roll wrap. Sort of a Chinese chimichanga, but if east and west can get together in such a delicious way, then the eggrito is the way to do it. So heat up those tortillas, and fill them any way you want. Holiday leftovers never tasted so good. Of course, there are never any pumpkin or pecan pie leftovers. Why screw with that tradition? Read more...(216 words, 1 image, estimated 52 secs reading time)
4 cups bread flour
1/2 can pumpkin
4 tbsp sugar
2 tbsp cooking oil
2 1.4 tsp yeast
1/2 tsp salt
1 cup hot water
1/4 tsp pumpkin pie spice
1/2 tsp nutmeg
1/2 tsp ginger
Dissolve yeast into flour, and let it activate 10-15 minutes. Mix all ingredients together, then knead dough on a floured surface, about 10 minutes. Place in a greased bowl, and cover. Let rise for 30 minutes. Punch down dough, and let rise under upside-down turn bowl for 15 minutes. Shape into loaf, and set in greased and floured load pan. Cover, and let rise for 30 minutes. Using a very sharp, straight knife, slit the loaf in three diagonal cuts across the loaf. Bake at 375 for 30 minutes. Cool on cooling racks. Read more...(237 words, 1 image, estimated 57 secs reading time)
fridgescum (fridge-scum): the gooey mess on the shelf in the refrigerator that holds the condiments.
It might be mayo, ketchup, mustard…. could be cocktail sauce, horseradish, sweet and sour sauce, a mix of all six? No matter what its base components are, the result is fridgescum. Somehow, a little bit of salsa, chutney, or whatever might be sitting on that one shelf in the door gets loose, or not capped properly, and that’s where the fridgescum starts. Some other little bottles or jars with loose lids find their way to the same shelf, and before you know it, you got a slimy mess of goo that can only be cleaned with something chemically and lemon-scented. No matter how careful you might be to prevent fridgescum from growing, somehow, it will find a way to grow, usually with the help of other household member who are not quite as careful or coordinated as those cleaning the fridge or putting up the groceries. Just check back occasionally to make sure the lids are secure, and this can be avoided. Get everything from applesauce to salsa in order, and toss out anything that is expired. This will slow the growth of fridgescum. This is also a good way to prevent food poisoning, just to be sure. Read more...(228 words, 1 image, estimated 55 secs reading time)