My first step in working with jalapeños is getting my safety gear ready. That means my trusty chemical goggles, a pair of vinyl gloves & my chicken apron for inspiration. View attachment 2572108
Next I make sure I have all the ingredients the recipe calls for. (Good thing I did this because I was out of sugar and didn’t know it.) View attachment 2572109
Here I am chopping the jalapeños as per the directions in the recipe. View attachment 2572111
The next step is boiling the apple cider vinegar and spices to make a ‘syrup’. The jalapeños will briefly be added to the syrup before it all goes into the canning jars. View attachment 2572110
Here is my end result. I won’t be able to try these sweet & spicy little gems for at least a couple weeks, but I’ll be sure to let you know how they taste. View attachment 2572112
My first step in working with jalapeños is getting my safety gear ready. That means my trusty chemical goggles, a pair of vinyl gloves & my chicken apron for inspiration.
Next I make sure I have all the ingredients the recipe calls for. (Good thing I did this because I was out of sugar and didn’t know it.)
Here I am chopping the jalapeños as per the directions in the recipe.
The next step is boiling the apple cider vinegar and spices to make a ‘syrup’. The jalapeños will briefly be added to the syrup before it all goes into the canning jars.
Here is my end result. I won’t be able to try these sweet & spicy little gems for at least a couple weeks, but I’ll be sure to let you know how they taste.
Here are the final results for #2, It turned out to be lighter in tint that #131, because of the brown sugar in #131. Here's some final pics and pictures of what the batter looked like (before/after mixing). Also I decided to bake them today instead...and it was worth it! They are so delicious.
Here is the results of #131 which is also a peanut butter cookie. A picture of the final, batter, and ingredients. Tastes amazing as well. I decided to spilt both (#2 and #131) recipes in half. To get half one type and half the other. Here are the pics.
So here's my result for #329 Chicken and Mushroom Chili. I was eager to try this since I have my mother-in-law over the first Sunday of each month, and she's on a low sodium diet, so this seemed like the perfect thing to serve.
I did make the recipe as listed and eat it as is, but after everyone took their first bites hubby and I agreed we wanted more salt. So I met the challenge but as far as eating it for dinner, hubby and I each added an additional 1/8 tsp, scant, of salt (in case anyone wants to try the recipe and aren't on a low sodium diet).
Overall it was fine. The mushrooms were my favorite part since they got a nice chew after stewing. Otherwise it mostly tasted like the components - mushrooms, chicken, tomato, peppers, onion. So not bad at all, but my mother-in-law didn't ask for the recipe.
First, I had to gather fresh eggs so generously donated by our lovely girls.
Then mix the batter. I made a double batch since cookies don't last very long in my house!
Allow the cookies to cool after baking. (sampling a couple while still warm)
Mmmm. Yummy treat for tea time.
Edit: the recipe calls for M&M's. All I had were Christmas coloured ones and mini ones so mixed them and used both. The recipe did not specify what kind of M&M's so it should be legal.
And here is #115 5 Minute Chocolate Mug Cake. We're stuck at home due to snow so I figured now was a good a time as any to finally whip this up!
Ingredients (above) are really simple, I didn't have to buy anything for it and it only took a minute to gather things from pantry and fridge. And another minute to mix together. Then 3 minutes in microwave and it was done. So truly a 5 minute cake, as promised!
I've made quite a few mug cakes but this one was nicely moist and hit the craving for a bite of warm chocolatey cake (mug cakes get rubbery as they cool, so gotta eat it warm). I did includ the optional 3 Tbsp of chocolate chips (it didn't specify what type of chocolate chips, so I used half bittersweet, half semi-sweet) and would recommend doing so... they sink to the bottom so when you're eating it, you get a nice punch of chocolate with every generous spoonful, and then the rest of the cake has a warm cocoa flavor.
#222 super easy Indian Chapatis
Ingredients:
1 lb. tofu
1/2 c. butter
1 1/2 tsp. salt
3 c. flour
2 tbsp baking powder
Cooking Instructions. Mix in blender until smooth: Tofu, butter, salt and baking powder. Turn into a large bowl and add 3 cups of flour. Knead until the dough is smooth and elastic. Divide into 16 uniform balls. Roll each into an 8 inch circle on a floured surface. Bake on a griddle, greased or ungreased, as you prefer-at a medium to hot temperature until done. Stack on a plate and cover with a cloth to hold the warmth.
My first step in working with jalapeños is getting my safety gear ready. That means my trusty chemical goggles, a pair of vinyl gloves & my chicken apron for inspiration.
Next I make sure I have all the ingredients the recipe calls for. (Good thing I did this because I was out of sugar and didn’t know it.)
Here I am chopping the jalapeños as per the directions in the recipe.
The next step is boiling the apple cider vinegar and spices to make a ‘syrup’. The jalapeños will briefly be added to the syrup before it all goes into the canning jars.
Here is my end result. I won’t be able to try these sweet & spicy little gems for at least a couple weeks, but I’ll be sure to let you know how they taste.
