I got glutened and it’s lingered into this week so combined with the iron issue I still haven’t been all that creative with the eats. Today I was finally feeling better.
Cute little fall scarecrow couple for the yard. Aren’t they adorable? 🙂
Egg poacher for this…
Second English muffin attempt. Still needs tweaking but look at the holes I got in one side of this one. 🙂
Still playing with my flour blend. I am this close. 🙂
Flour blend test mini banana muffins. Look at the rise I got on this batch.
Keeping with the ‘fall’ theme…let me introduce y’all to one of my favorite kitchen things. A butter bell. You’ve met Alto-Janylvia and Carmalita…well I call her Bella the butter belle. 🙂
I’ve written before about how I never touch margarine or any soy based oils. With a butter bell you fill the base (to a line) with water and then put your softened butter into the bell. Sit the bell inside the base and then you can leave it on your counter or in a cabinet and you always have softened butter. Because of our heat I can only keep her out from fall thru spring. Even with air conditioning. For some reason during the hottest months it won’t go more than a couple days without starting to mold. The rest of the year it can go a week at a time without changing the water (I change the water every 4 or 5 days). I hate it when I have to put her up and soften butter in the microwave when I never remember to take it out.
Mama Lupiac asked me to make her a batch of Monster Cookies with M&M’s. I kept a small amount out and instead of M&M’s I added butterscotch chips / cinnamon chips / caramel bits. They were so delicious. I’m going to make a whole batch using this combination sometime next month.
That’s all the interesting stuff this week so far. Tonight I’m going to try round two of the red velvet cake. Wish me luck. 🙂