So I guess when I said Thursday I meant next Thursday. I did make these last week, but I also made an accordion album and rosettes for a bridal shower that night which left me too tired to write a coherent post. And I’ve been working/tired since. But I finally posted!
Sneak preview time! I, uh, meant to post this earlier, but I’ve been busy catching Pokemon. Up to 83 on my own volition! I’ve got something really fun planned for Thursday. I did a small test run tonight to see if I could add food coloring gel to white chocolate. It was a success! I normally would never touch white chocolate, but what I’m making is white and blue which makes white chocolate a must. And I don’t trust those Wilton candy melts. I want as good a quality ‘chocolate’ as I can get. I went with Lindtt. They actually have cocoa butter in the ingredients. I’m even going to make a milk chocolate peanut butter nemesis to go with it. I used to be pretty good at making chocolate molds. A run of making a ton of them made me quit. It’s been so long I didn’t even get to use the new spatula I bought for the process. I have to say it’s the perfect size. It scrapes the chocolate out so much better than a spoon. I’m excited. I think things are going to go well on Thursday. As long as I can get the cooling time on white chocolate right. Stay tuned!
I do fondue fairly often, but not often enough to recover from a miss if I try a cheese mixture that’s too daring. I’ve never been able to perfect cheddar fondue. Brie may be my ultimate love, but it failed me as a fondue. Swiss has always been the old tried and true. I usually go with a Gruyere, but decided to at least be a little adventurous this time. I went to the fancy cheese store a few days ago to pick out the cheese. I tasted a few of the stronger ones before settling on Appenzeller. I tried out a few of the milder ones, but decided to stick with the good old Emmentaler. It was a hit. We’ve never had cheese mix so well together and become the perfect consistency for fondue so fast. We usually have to stir for awhile before it complies. We will definitely be doing the Appenzeller again. I apologize for the pictures. We were way more concerned with eating it than posing with dippers artfully poised on our fondue forks. It’s eat or don’t. The cheese does not last long.
I first made this the other night when I had this intense craving for chocolate. I had seen these cake in a mug recipes circling the internet, but never could muster up the interest to make them. Though I did go through a period where I’d cook eggs in mugs in the microwave. Some of those mugs still haven’t forgiven me. I found this recipe on FoodGakwer from Jillianstasia. I now know why she put a scoop of ice cream over her cake. It’s a disguise. The batter looks almost the same as the finished project. But it’s good molteny chocolate goodness. It tastes microwaved, but it’ll do in a pinch. Tonight I paired mine with milk. I looked like Joey from Friends trying to open it. Those cardboard cartons hate me. I used butter instead of vegetable oil which might account for it’s consistency. I never used vegetable oil, so I stopped buying it. I also used less sugar this time. Four tablespoons seemed excessive for so small a cake. I really didn’t notice much of a difference. Two tablespoons also seems like a lot of chocolate. But I don’t think there could ever be such a thing as too much chocolate.
My dad is probably one of the hardest people to get a present for. He buys himself everything he needs or wants. He’s fussy about what he likes and doesn’t like. It’s nearly impossible to get an excited reaction out of him. The most success I’ve had is with my apple pie. But I know he loves malts, malt balls, anything malt flavored. So I decided to bake him a Christmas present. I somehow stumbled upon these chocolate malt ball cookies and figured they would be perfect. He liked them, but said if he had a choice, he’d pick chocolate chip cookies. Sigh. The search continues. I found them delicious. So did my brother and friends. I’ve been meaning to make them again since Christmas (gotta use up that malt powder that was almost impossible to find).
Super Bowl Ski Weekend seemed like a good time.