Darienne

We did one spread made by Peanut Butter & Co, http://ilovepeanutbutter.com/ called Dark Chocolate Dreams which I really liked. Really, really liked. We don't buy it...because I would simply eat it. You might try that...considering that DH and I don't like Nutella but love Gianduja.

Forgot to add that I tried the holes in the muffins and brush on the syrup. Was not worth the attempt. You'd have to somehow permeate the entire muffin to make any real difference. Have now cut the muffins into chunks and will next make a 'bread' type pudding from them. Found a recipe of sorts.

My attempt at making my orange syrup into sugar is at a standstill. I cooked it and cooked it and it never reached the hardball stage in that I was sure it was going to simply burn before it got there. Would that be because the sugar syrup was too 'liquid', as in not enough sugar in it to make a proper mixture? I poured it out and it's sitting there, a more or less solidified chewy taffy. The bottom of the pot was definitely on its way to burnt. Perhaps my heat was too high? Perhaps I can still work with it, but how? Thanks.

Great fun re-reading this topic. And I have just used some orange syrup made over a year ago in a way I would never have thought of. I made this banana-peanut butter recipe a few days ago and the muffins were both dry and not exactly winners. What to do? Found a tip online to poke holes in the muffin tops and brush them repeatedly with a simple syrup (or in my case, an orange syrup). So pleased. And now that I have re-found Andie's wonderful suggestion about flavored sugar, I think that's what I shall do right now. Thanks as always, Andie.

:laugh:

I am going to try this one. Thanks.

OK. I don't understand the love of Nutella. I love Gianduja. Even in Milk Chocolate. Like many others who have confessed...I shaved it off the block to eat. I love nuts and chocolate together. But Nutella? DH and I tried it a couple of years ago and gave it away right away. I think it tastes pretty awful. Sorry. Is there anyone else out there who doesn't like the taste?

I was raised on Miracle Whip and never tasted mayonnaise until I was married. But then I was also raised on Heinz Chili Sauce and never had ketchup either. My Mother hated cooking. Period. So did I until about 4 years ago. Live with a Mayonnaise DH, but I'm not really enchanted with the entire Miracle Whip/mayonnaise thingy anyhow. Much prefer olive oil/lemon juice for dressings.

I really got stuck on 'with their liquid'...as you knew some would. I don't understand. "Open a can of chickpeas...rinse the liquid off big time. personally like the taste? Should I really try this idea? I would first think of tahini (Middle East) and, if not, then olive oil, etc. We host our Annual Dog Weekend in August and I'm always looking for new Hispanic stuff to serve...all dog owners being lovers of Mexican food...especially Margaritas.

Oh my. How lovely, Steve.

Yes, I am green with jealousy. But, good for you, Anna.

Sounds good. Now all I would have to do is to add black beans and niblets.

I can't access the NYT recipe through your URL but I did find one for Sweet Potato Salad with Lime Pickle. We have a family favorite recipe for roasted sweet potatoes and I printed out the recipe without its provenance and now can't fine where it came from. I looked up a number of recipes for Black Bean and Sweet Potato and they were all pretty much in the same league: roast potatoes, add black beans, onions, bell pepper, lime juice, etc. To ours I have added roasted Poblano rajas and canned or frozen niblets. A whole meal and then some. Love it! :wub: Will PM the recipe if wanted.

It's been terrific and a lot of fun. (I'd love one of the cotton candy toys also.)

Trying to track down "bakeshop" muffins and can't find a definitive answer. It appears that the "bakeshop" designation means those overfilled muffin cups which spread over the top into huge muffin tops. Kerry: are your muffins simply tops with no bottoms?

1. Keep all extra slow cookers. I have 4 and could use another or two. They are so good for keeping things warm at a gathering. 2. Never heard if this freeze-dried corn but will try to find it in Peterpatch. 3. Don't start cooking with your DH. You might well live to regret it as it will turn out to be one more area of life in which the partner feels free to interfere. (This could have a personal element in it. )

I didn't. But thank you so much for finding it for me. The reality is that a few days ago our dishwasher decided that it was time to exit the working world and somethings simply have to come first. I have a big machine. I have a hand mixer. I'll just do with that for now. Thanks again for all your help.

When I have extra whipping cream, first of all I freeze it for future use (not whipping, of course), but I would rather use such cream in its most luxurious way. Why not make strawberry (or other berry) shortcake (with or without whipping cream in the batter) and then top the fruit with whipped cream? I led a sadly deprived war-time childhood and can't ever get enough of these kinds of things.

We drink McDonald's coffee on the road when we can't find a Starbucks. I 40 and I 70 are both sort of wastelands. Still McDonald's coffee is much improved over the last couple of years.

Heidi and Kerry. You are talking about those crunchy corn snack things which come in little paper packets and one finds in convenience stores?

I am so impressed with your doings! This last one is amazing. And I never thought of putting cane or palm sugar into the grinder. Another useful tip to add to the list. Thanks.

I can't speak for pizza chains...the only commercial pizza we ever eat, and it's stored in the freezer and is for unexpected young men basically, is Kraft Delicioso Supreme...but we do eat at McDonald's (salads) and Taco Bell (and salads) at interstate pull-offs on our way across the USA and back, and I can state there is definitely a difference between the various outlets, particularly the Taco Bells. And we're talking about salads only. All the pizzas we have eaten at chains have been pretty awful in the last couple of decades.

Thank you Tikidoc for your great answer. Especially thanks for the kijiji entry.

Morning comes early... Thanks for all the replies. * The Sunbeam is 350 watts (the important spec) with no bowl size given (frustrating) * The Kitchen Aid is 4.5 quart bowl with a meager 250 watts...nope not powerful enough. * The Bosch Compact is 400 watts (much better) with 4 quarts (good)...but we have never seen one where we live. * I already have a hand mixer which is adequate. I have hand and wrist issues...that's the other part of the equation. I'm still looking. Thanks all.

My DH, the most generous and wonderful of men, bought me the largest stand mixer he could find, a honking 7 quart Cuisinart. It's just too big and I don't like to use it for most things. The bowl is huge and a pain to get on and off the base. It scarcely fits into my sink. It's got more gizmos than I want. You have to press buttons and levers to do everything. Yes, I am looking a gift horse in the mouth, ingrate that I am. What I really want is the smallest real stand mixer...not one of those convertible hand mixers than can be mounted on a stand...like my ancient Sunbeam Mix-master which I stupidly disposed of in my long non-cooking years. Something which will make one batch of muffins or cookies. I can't seem to zero in on what I am looking for and I'm drowning in a sea of useless information. Can someone just point me in the correct direction please? Thank you.