So, in this new year of blogging I have now worked with a new-to-me ingredient: short ribs! I wasn’t sure how tricky they would be, but this recipe does a great job tenderizing the meat so that it falls off of the bone. Super easy and really delicious for tacos. Or, you know, a taco “salad”. There is no lettuce in this salad, but feel free to add it.
Posted in Asian, Beef, Entree, Vegetables
- Tagged beef short ribs, carrot, crockpot, dinner, easy, fudging ahead, fudgingahead, pineapple, salsa, slow-cooker, strawberries
I surprised K with a fancy cake that had absolutely no chocolate in it. I made it kind of on a whim. I was in the mood for a strawberry cake, and this cake basically tastes like strawberry shortcake. Besides wanting to enjoy the strawberries, I also wanted to try out some meringue powder I had bought. I ended up only using about 4 egg whites, and the rest of the egg whites in the buttercream came from the meringue powder.
Posted in Cakes, Desserts, Fruit
- Tagged america's test kitchen, buttercream, buttery vanilla cake, cake, egg whites, fudgignahead, fudging ahead, meringue powder, strawberries, strawberry curd, substitute, vanilla
I have made fake chocolate truffles before and thought I was super awesome. This time around, I wanted to make something special for my husband, so it needed to be the real deal.
Chocolate truffles coated with tempered chocolate…without losing your temper. Once you learn how to temper chocolate, you can use it to coat other things, too. Tempering is nice because it is what gives your candies a snap when you bite into them, it keeps longer at room temperature, it looks prettier (shiny and smooth!), and it’s not super hard. I recommend it when you are making candies. I don’t think you need to do it all of the time with chocolate, but it’s great for truffles.