I probably need my head examined
I think it's probably clear to most that I love to cook. What I might not have made so plain is that I love kitchen gadgets. Besides the requisite pots and pans and a good sharp chef's knife I have the rather ordinary blender and toaster. I also have a stick blender, a food processor, a pressure cooker, a mini food processor that I got when my old one broke and I couldn't afford a bigger one, two coffee grinders (one for herbs and one for nuts and seeds), a crock pot, a tajine, a wok, an inexpensive stand mixer that I mostly just use as a hand mixer, an ice cream maker, a small deep fryer, a small, inexpensive waffle maker and a small panini press.
Have I mentioned that I have a small kitchen? A very small kitchen with practically no cabinet space? That's why I had to buy a 5 shelf baker's rack, to store all of my pretties.
Yesterday I did something I very rarely do - I just went shopping. I went by Nature's Pantry and picked up some herbs, grains, beans and nuts. I went to World Market and bought some good vanilla extract, a tiny little salt/pepper shaker to add to my lunch kit, and a thing that looks like a huge, plastic hypodermic needle with frosting decorating tips and a sharp spike for injecting filling into pastries. Why did I get that last? Because just before World Market I went into a big sale at Bed Bath and Beyond next door and bought a (unfortunate) bright baby pink Babycakes Cupcake Maker. What? It was a good price! $17.99 down from $29.99. Besides, I have to make small portions of things like muffins and cupcakes so that when I eat the whole batch, I won't have eaten that much. (Even with low(er) carb treats that adds up.)
I made cornbread muffins to go with my beans last night. Eight little 2-bite muffins (they were fairly thin) in less than half the time it would take to bake them in the oven. They were done in about 6 min and I loved the crunchy crust to tender insides ratio. I'm all about the crunchy bottom.
I can make cupcakes, muffins, tiny little cheesecakes, appetizers, little phyllo or toast cups to be filled, drop biscuits - so much I never even thought about.
I looked at the bigger cookbook at the store and really liked it because it included a lot of savory recipes, too. I decided to wait and see what I could find on the internet, but nothing even close to this. I'll see if the library has it before I break down and buy it. I may anyway. I'll pick up a couple of things while I'm out tomorrow. Tonight though I think I have the ingredients to make the sour cream vanilla cupcakes in the booklet that came with it and make some chocolate cream cheese frosting for them. I'll report later!
Right now I have to finish the pot of black bean soup with big chunks of pork, onions, peppers, a little tomato and spices that I started in my pressure cooker this morning.
Have I mentioned that I have a small kitchen? A very small kitchen with practically no cabinet space? That's why I had to buy a 5 shelf baker's rack, to store all of my pretties.
Yesterday I did something I very rarely do - I just went shopping. I went by Nature's Pantry and picked up some herbs, grains, beans and nuts. I went to World Market and bought some good vanilla extract, a tiny little salt/pepper shaker to add to my lunch kit, and a thing that looks like a huge, plastic hypodermic needle with frosting decorating tips and a sharp spike for injecting filling into pastries. Why did I get that last? Because just before World Market I went into a big sale at Bed Bath and Beyond next door and bought a (unfortunate) bright baby pink Babycakes Cupcake Maker. What? It was a good price! $17.99 down from $29.99. Besides, I have to make small portions of things like muffins and cupcakes so that when I eat the whole batch, I won't have eaten that much. (Even with low(er) carb treats that adds up.)
I made cornbread muffins to go with my beans last night. Eight little 2-bite muffins (they were fairly thin) in less than half the time it would take to bake them in the oven. They were done in about 6 min and I loved the crunchy crust to tender insides ratio. I'm all about the crunchy bottom.
I can make cupcakes, muffins, tiny little cheesecakes, appetizers, little phyllo or toast cups to be filled, drop biscuits - so much I never even thought about.
I looked at the bigger cookbook at the store and really liked it because it included a lot of savory recipes, too. I decided to wait and see what I could find on the internet, but nothing even close to this. I'll see if the library has it before I break down and buy it. I may anyway. I'll pick up a couple of things while I'm out tomorrow. Tonight though I think I have the ingredients to make the sour cream vanilla cupcakes in the booklet that came with it and make some chocolate cream cheese frosting for them. I'll report later!
Right now I have to finish the pot of black bean soup with big chunks of pork, onions, peppers, a little tomato and spices that I started in my pressure cooker this morning.