Everytime I think I’ve found a winner taco meat recipe I find a new one I like more. Right now, this is a current favorite. Not only is it mostly hands off, but you can make the meat ahead of time and warm it so that it still is moist! I was amazed!
I might have enjoyed these the most out of the people who shared them with me, but that’s ok. I enjoy oats in baked goods (even if I don’t enjoy them as oatmeal) and I know some people don’t. These bars can be made with lots of kinds of fruit, but at the time I made them, strawberries were amazing and perfect. You can even use jam if you want. I think next time I might try adding more fruit to see how it goes since there was a lot of dough in the dough to fruit ratio (for me).
Here I am, not at home yet when I’m writing this, but getting excited to do cooking when I go back. I am probably remaking some recipes (like my lasagna!) but also some new ones. The risks of making new recipes are always high. Sometimes the recipes are just okay but sometimes they can turn out almost awful. Today I am sharing mostly fails…
After much ado, the Fudgelet’s 5th Birthday Party was here and it ended up better than I expected. I was worried with so many people coming, and so many activities, that maybe a lot could go wrong. Everyone made it who said they were coming, and the activities went well, too. Here is a little peek into what we did…
Here is an easy meal you could make for any time of day. K and I like risotto, although it took some time to convince him. Risotto is tricky since it is similar to his childhood dish of congee but it is different enough that he wanted it to be more like congee. Finally we have figured out his ideal texture for it. I’m still trying to convince the Fudgelet to like it more. He eats it as he eats everything, but I want him to like it as much as we do. This was the first time he was more on board with it.
So here is the cake we had to celebrate 8 years of marriage. I ended up making a cake that everyone in the family could eat, and wow this chocolate frosting was amazing. I was disappointed in the store-bought chocolate frosting I used recently (since it doesn’t have dairy) so this is an easy recipe that has an amazing flavor. You don’t miss the dairy at all.
Today’s recipe is complete but if you want to see the final cake fully, you will need to stay tuned for Wednesday’s post. I’ve been leery of making random cake recipes since I normally prefer my books from Tessa Huff. But this time I decided to try a different baker’s recipe because this was from the originator of the reverse creaming method. If you haven’t tried the method before, you really should. It is easy and it makes a delicious fluffy cake that is still buttery and rich tasting.