Let me first say I apologize for inundating you with yet another hot wing sauce recipe. Most of what I see out there is simply Red Hot hot sauce and butter with some garlic and salt to taste. Mine is different. Let me show you.
The other night I found myself craving cream cheese frosting so I took to Pinterest to look for frosting recipes I’d saved (hurray for actually using saved pins!). After searching for a while I came across this recipe. It used heavy whipping cream and not very much sugar so it intrigued me. I’ve made an almond buttercream before and it used so much confectioner’s sugar. I wanted to avoid that if I could. Also, me being me, I had to figure out how to add white chocolate to it. Well I decided to substitute the granulated sugar for confectioner’s sugar. Somehow I thought that would make the whipped frosting thicker (I don’t like the texture of whipped frosting) but nope. I have since found out that confectioner’s sugar thins, not thickens. So it doesn’t act like flour? Who knew? Either way, the taste was a hit and most people liked or didn’t mind the consistency. I, however, was not pleased. After giving it some thought I decided it would make a great fruit dip. It’s creamy like yogurt a not at all too sweet. I made it again and it turned out even better.
It’s the time of year where no one will question my desire for a cup of hot chocolate. Well, not like I really need an excuse, but you know. White chocolate is my absolute favorite and I’m always trying new ways to eat it. Someone told me straight out of the bag isn’t the best of ideas. Oops?
So a few weeks ago I got a taste for a chai tea latte. Yes I know it’s hot but you can drink this cold, too, if you wanted. I try to go to the site where I wrote the blog and low and behold the site is no longer. Imagine my disappointment. Since that site doesn’t exist any longer I’ve decided to bring it and a few of my other blogs from them over here. Please note that this recipe is a concentrate and is NOT made to be drunken on it’s own. It’s made so that when milk is added the flavor of the chai tea isn’t lost. I originally wrote this circa December 2013.
So I post a lot of DIYs and recipes on this here blog every Monday with the occasional random in between posts, but I would also like to open it up to possibly more topics. Maybe something to which you all could relate. I don’t really have a scope in mind for this post other than to roll around ideas. For this coming Monday I’ve got a recipe in mind, but I’m not totally sold on it. For a while now I’ve been wanting to do a motivation blog, or possibly even a video. I kinda feel like I’m no authority on the subject considering I haven’t been consistent with any of the techniques I would showcase. Perhaps I should hold off on that.
Anywho, I guess what I really want to know is what would you all want to see from me? Keep going with the DIYs and recipes? What DIYs and recipes? Or do you want more? All these questions! lol I hope you have some answers for me.
I haven’t juiced in a very long time.
For those of you following me on Instagram you saw the massive amount of chocolate I got for Valentine’s day (total surprise). Within that were two bags of white chocolate chips and a white chocolate baking bar. While the baking bar didn’t make it, along with the Hershey kisses and milk and white chocolate hearts, the chocolate chips survived. I didn’t want to eat them plain, so I held on to them hoping for a better way to use them. I’ve made blondies before and they were amazing, so I decided to try them again and put a slight twist to them.
One of my cooking goals is to get a good cookbook and make every recipe in it…
..so for Christmas I got a cookbook…and a nice knife set. 🙂