Sometimes, a recipe looks good in theory and even executes well, but just isn’t worth repeating. I’ve had a few of those recipes recently. The first was a garlic bread recipe from America’s Test Kitchen. I watched the video, and it looked delicious. Nothing too crazy if it actually worked as well as it said. Well, it ended up being fussier than I would like for garlic bread that tasted worse than what I usually make. Soooo, that was definitely not a keeper. I thought about trying it again, but I really don’t think it would matter.
You may know that I don’t often drink alcohol…and by not often, it’s pretty much never. I was going to have some of the champagne at our wedding during the toast…but when it was time to take a sip, there was a fly in my glass! Eek! So, yeah, not even then. But, this doesn’t mean that I don’t like to use it. We always have alcohol around, whether it is for making ice cream or vanilla extract, for stews, or even desserts, I enjoy using it. I came across two recipes that both used dark beer, and they were perfect to make in the same day to make the most of a large bottle of beer. (One difficulty I run into is buying a single beer at a store. It’s hard to find ones that aren’t ginormous.)
For Christmas, I received two new cookbooks from my Dad and M. One was the new Dorie Greenspan cookie book and the other was a book from Ina Garten. The Dorie one has been awesome since I rarely have problems following her recipes, and they always turn out tasty. The Ina one has some good-sounding recipes but so far I’ve only made one, which I will share below. Both of these recipes today are okay…they tasted fine, but there are reasons I will be unlikely to make them again. If you have these cookbooks and were thinking of making these, well, read ahead and see if you still want to. You just might, or you might hold off and make something else (like these brownies).
Let’s start with the cute…the Fudgelet attempting to help me line the cupcake tray. He struggled with separating them and mostly would give me a stack of 5-10 in each. Oops.
Often, I try to make new dishes, but sometimes I like to make something repeatedly, or tweak a dish. I’ve tried to make brussel sprouts for K since we started dating. But nothing ever worked. Not cooking them my favorite way (steamed with a little butter to serve), not roasting them with bacon, not sauteing them…not even eating them at restaurants where professionals could try to sway him. I gave up. But, I haven’t given up on making the Fudgelet eat everything. I even have him eat food I don’t like, just so that he can be better than both of us! He enjoys brussel sprouts, but prefers them cooked crispy on the outside and soft on the inside. Roasting is the best for that.
Are you shocked that I voluntarily made a peach dessert? I am. We hosted a summer get-together with K’s side of our friend family. I decided to make this peach dessert because it seemed both easy, simple in ingredients (what you always want for a fruit dessert so that the main ingredient shines through), and something that was better made ahead. It was also easy to serve for a crowd since I could make pieces smaller for people to eat as much or as little as desired.