RWood

A little messy, and I think I put tops with tops on the buns 😊🤷‍♀️, Chipotle pork burgers with home made guacamole and slaw with margaritas.

I really like magic line, but Fat Daddio's are nice as well. I have both, only because I have found a lot of FD for really good prices. I think Wilton are to thin. Magic line are heavy and sturdy. Their square pans are great for sharp corners.

Ribolitta soup without the stale bread. We prefer it without. Sprinkled with parm, Olive oil and Meyer lemon. Tasty!

Chile Verde nachos, margaritas, and getting ready to live stream 3 Doors Down 😊

French onion soup, garlic crouton and gruyere. Caramelizing 6 onions took awhile, started at 3:00 so we could eat by 5:30.

Thanks! This is my mom's husband's version. He worked on it over the years too get it the way we like it. When he was younger, he had taught some Greek cooking classes. And he and his brother had a Greek Taverna years ago in Berkeley, so they cooked a lot there. He always liked for me to handle the phyllo because I was a lot faster than he was. Since he passed away, we've made it a few times and it's nice to remember 😊.

I've never attempted a low calorie cheesecake. But, I would try some of the new powdered low calorie ones out there. Swerve and Besti make powdered sugar that doesn't taste terrible. The powdered would probably blend better. It might work, along with the lower fat cream cheese. Check the sugar substitutes website that you use, they might have some ideas that would help.

Spanakopeta before and after. No photos, but also made pork souvlaki, tzatziki, and Greek lemon potatoes.

Baked potato soup with cheddar and bacon... and a couple of margaritas 😁

I’ve only made bars once, and I infused cocoa butter with the cannabis by sous vide. Then I added it to the chocolate and tempered it, then added a black raspberry flavored oil made for chocolate. I was attempting to make something like the Keva bars. It worked pretty well from what I was told.

Yes, my mother has the same problem. That's why I let her put her obscene amount on for herself 😁.

Haven't made banana pudding in years. My grandmother always made it with meringue, which neither my mother nor I like. So, whipped cream for us.

Never tried it, but the bag of Swerve says it will caramelize. Even shows a picture of a creme brulee.

This year’s olive crop 😕. Half of last year. These were big this time and I got 2 cups, last year I had a quart, but they were smaller. I think we traumatized the tree when we cut some branches off. These came out mighty tasty though. They took about two months in the salt solution, then for a week in vinegar and herbs.

While I like trying new flavors, I'm afraid duck isn't one of them 🤷‍♀️😁. The raspberry Pinot came from a cake I make. I used the syrup in the chocolates, but I like that stuff so much, I'll put it in anything😊

Here's a few of my Christmas chocolates. Orange Cardamom, Hazelnut Gianduja with Caramelized Pear and Rosemary, Olallieberry, Gold Chocolate with Tahini and Sesame Brittle, Roasted Dulcey with pecan praline paste and roasted pecans, and Raspberry Pinot Noir. Also, finally got my new airbrush and compressor put together. Whole new world there 😎.

I'm gonna attempt some this weekend. Since I've got chocolates going anyway, why not? I send my dad marshmallows and my hot chocolate mix in his Christmas box, so I thought these might be something different.

Good to know. I have a couple of friends that are diabetic and keep asking me to make sugar free bon bons. I had looked at Felchlin and was considering it.

Thanks! This is the original recipe but I modified the spices and it worked in a regular tart pan instead of a springform. Pumpkin Tart

Pumpkin Caramel Tart with hazelnut crust and candied hazelnuts. Not that into pumpkin pie, but this was pretty good. Something different.

The Meyer lemon concentrate is very strong and very sour. It would definitely need to be diluted. I've only made sorbet with it, so I'm not sure how it would work in a bon bon. I do use the PP passion fruit concentrate in my bon bons, and I just use it straight. I feel like it gives a better and stronger flavor undiluted.

I'm a pecan girl too. Growing up in GA, we had some of the best. We even have my mom's sister's send us bags. We just get handfuls and eat them, more than putting them in stuff. The ones here is CA are the pits compared to those. But I love black walnuts, hickory nuts, any nut really. I looked for hickory nuts online and a 1 lb bag shelled was about $30. I believe it, because me and a hammer have tried cracking them lots 🤪. I have a friend that does tons of preserving and canning. She had gotten some green walnuts and made Nocino with it. I wished I still lived in her area, because I wanted to try it :).

Right now I'm leaning toward a cheesecake ganache, with a little orange and maybe bourbon with the chopped black walnuts in a dark shell. We'll see when I narrow down my list of what I'll make.

I happen to love black walnuts, but I know they can be an acquired taste for some. I have some in my freezer and am working on my ideas for some bon bons for Christmas. I'm having issues pairing the flavor. I know See's has the buttercream type filling but that's not what I'm looking for. I'm thinking about orange, caramel, bourbon? I always loved black walnut cake when I was little. It had cream cheese frosting, so maybe a cheesecake filling? Any other ideas?

Chef Rubber does sell a cherry fruit powder, but I have no idea what it's like.