What did you cook or eat today (November 2024)

TastyReuben said:
I personally think it’s the best peanut butter fudge I’ve ever had,
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Over here, I'm reminded of a very old song: Yes! We have no bananas which I would have to modify and say "Yes! We have no vanilla cake frosting!", because it simply doesn't exist.
PB fudge sounds like my perfect go to sweet, so I'll probably have to look for a recipe now!
 
karadekoolaid said:
Over here, I'm reminded of a very old song: Yes! We have no bananas which I would have to modify and say "Yes! We have no vanilla cake frosting!", because it simply doesn't exist.
PB fudge sounds like my perfect go to sweet, so I'll probably have to look for a recipe now!
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Guess what? You can also use melted almond bark or even cream cheese instead of that tub o’ frosting.
 
SatNavSaysStraightOn said:
What is almond bark?
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This stuff, it’s made for dipping things in and making candy, that sort of thing:

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Looks like white chocolate, but it’s not:

Almond bark - Wikipedia
 
TastyReuben said:
This stuff, it’s made for dipping things in and making candy, that sort of thing:

View attachment 120556


Looks like white chocolate, but it’s not:

Almond bark - Wikipedia
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Yeah I have some of that stuff in my cabinet. Maybe I will make PB fudge for some of my hard-to-shop-for family members this Christmas! I personally like peppermint bark the best, though.
 
Morning Glory said:
Did you find the avocado quiche as disappointing as I did? Not one of my finest recipes.. although the avocado pastry itself is quite interesting.
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I added extra to it based on your observation and by tasting it before cooking. There's been garlic, ½ onion and a green chilli pepper in there to add life to it which worked really well, along with 2 leaves of kale which added a bit of a peppery taste and 1 tsp tamari which helped a lot but gave that slightly brown look.

I did find the pastry disappointing, but I think a lot of the issues I had were based on no weights for the avocado. My small avocado flesh came in just shy of 190g to 200g of plain flour. Needless to say, no water was required. I think it needed self raising flour and probably baking covered for 10 minutes and then blind for 10 minutes. It has that uncooked feel to it where it meets the filling.

I also couldn't pour the filling out, but had to spoon it and flatten it with a spatula. It was solid, thicker than double cream whipped and that was despite adding ½ large onion to the mixture to thin the egg and avocado mixture. Needs a little work yet I think was the summary!
 
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