I sent her a pic of these awesome cake ball cones as a challenge. She accepted. She used google pic search to find the recipe. They used fluff to stick the crumbs together. Prob is fluff has so little flavor. They were mediocre at best, but looked great. It was a fun project though.

The fluff just added no flavor to the balls. The Bark is meh as well. They looked cool, but eating one was not something one would do on purpose. They looked cool as hell though.

Picked up some silicone molds and tried a few mixes. The ones with the greek yogurt are so creamy. Mixing in jello makes them softer. I have only had a couple of them, but I will be making lots more.

Serious eats mentioned these Wilton brownie cup pans and we so knew we had to get them. The all edge brownie pans are pricey and we have the cheap one they sell on TV, and it sucks really bad. These pans were cheap and seemed like they would work well. Theresa makes some insanely awesome brownies and we tested the pans out last night. She used a disher to measure and some got 2 scoops and the others got 3. They came out amazing. it is like an all edge brownie. The rim of the cup was almost like a cookie and was firm.

below is the recipe and procedure.

Brownies

3/4 cup sugar
1/2 cup butter
2 tablespoon water
10-12 oz chocolate chips
2 large eggs
2 teaspoon vanilla extract
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts ( optional )

Preheat oven to 350. Lightly grease a cake pan.
In a sauce pan heat sugar, butter and water over medium heat until it just comes to a boil. Remove from heat and mix in chocolate chips until melted. Add eggs one at a time until blended. Add flour, baking soda and salt stir until mixed. Add vanilla extract. Pour batter into prepared pan and bake 18 to 20 min or until toothpick inserted 1 inch from edge comes out slightly dirty.

Shoot the cap gun as a warning to the brownies to taste good
*sniffs smoke*

If for some reason you do not buy the awesome brownie cup pans, yo can line your pan with parchment paper and lift it out of the pan with a friend to cool on the rack and make cutting them up really easy.

I dare you

After 5 seconds you have seen it all. It was my failed attempt at making caramels.

As usual I bring only quality content to the internets

I usually use greek yogurt to make frozy treats, but they were out. So I strained a vat O yogurt for the nummy. I could not believe how much liquid strained out. I thought I had some frozen fruit, but ended up scraping 3 vanilla beans for their innards and made a thick goop. I hope the vanilla sets in with its flavor. Right now it is a tangy sweet frozen cream.

We have done cake balls a bunch before. The biggest problem was the moist cake recipe was too soft and when mixed with the cream cheese frosting they compacted. Theresa used a stiffer yellow cake recipe and only used enough frosting to just get it to form loose balls. Freeze, dip, and decorate and they absolutely rule.

Will work on gettng a recipe if any of ya are interested.

That is some powerful yogurt. I used the greek yogurt and drained all the moisture I could. The blackberries blended into a much bigger volume than I expected. Was really rich and froze pretty much solid.

Theresa made some spongecake which went nicely with the strawberries from our patch out back. We are getting tons of strawberries. Ended up freezing a bunch and we are maybe 1/3 of the way into the harvest.

I was looking to an alternative to fatty ice cream and looked around for some frozen yogurt recipes. Some say drain the yogurt overnight or just get the greek style. Found this recipe and went for it.

3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)

I only used 1/2 cup of sugar and blended up some frozen strawberries to add to the mix.

The tangy taste overpowers and it seems so fat filled and rich. Oh man is it good. Got pretty solid after being in the freezer for a while, but still amazing.

Not sure how we got to talking about eating the apple fritters at Alice’s when we were little kids, but we knew we had to make them. Theresa found a recipe and I hit the store for some apple butter and apples. They were awesome. She added some cinnamon and we liked it, but would only use 1/2 a teaspoon next time.

Theresa’s family wanted the peppercorn steaks for dinner this year so we headed to Sams to get a beef tenderloin PSMO select grade. I am getting really good at cutting these up.

ended up with a nice side roast and a huge tenderloin which I tucked the little ends under and secured with toothpicks.

The scooby snack (chain meat) was cut up later for a rocking cheesesteak and hot roast beef sammiches.

Added a light coating of coarsely cracked pepper. Seemed like a lot of pepper, but it was a lot of meat so I figured I was OK.

Seared the sides and let it rest for the trip over to the in-laws house to finish off the oven part there. I doubled up the sauce and lots of the pepper bits were stuck in the pan. I did not taste it, but it looked nummy.

Oh man did the pepper burn. There was so much pepper on that log of meat. It was spicy. The sauce was really peppery too. Folks ate it, but looked for the jello salad to ease the burn.

Theresa made some pumpkin and tried a new peanut butter pie.

She got the recipe from here for the PB pie
The fudge layer was a solid chunk and a bit thicker than planned. The whipped PB fluff was awesome. For my parents dinner she eliminated the fudge layer and used an oreo crust.

nom