Posts Tagged ‘ chocolate ’

Peanut butter squares

These squares are pretty dangerous. Although I don’t have the exact recipe on hand (I’ll post it when I do!), I know it involves icing sugar, peanut butter, milk chocolate and more icing sugar. I’ve seen variations of this recipe that involve graham cracker crumbs or Rice Krispies, but I like this one because it’s basically like eating a Reese’s peanut butter cup. I haven’t even tried to figure out the calorie count per serving because I know if I do I’ll probably never eat one again. Fortunately, it doesn’t cost you anything to look at them!

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Q: Why did the mushroom always get invited to parties?

A: Because he’s such a fun-gi!

haaaa. get it? get it?

Well you guessed it. This entry is about mushrooms, but not in the way you think! Check these babies out:

So I made another batch of crème brûlée yesterday. Just as I said, perfect for a dinner party. Well it wasn’t a dinner party, but we had a guest over last night, and in his words it ‘hit the spot’. He threw  in a few compliments in French too. Woohoo. So… this morning my fridge had 8 egg whites in it. Normally I’d make an egg white omelette for my someone, but I thought I’d try something cool today. I shopped around for a meringue recipe on my three usual sites, and came across this one on allrecipes.com. I’m all for visually-appealing desserts, and this certainly looked like one of ’em.

Desserts with egg whites always make me nervous. I tend to get a bit overzealous and overbeat things. I have a 30% fail rate (and conversely a 70% success rate! ;)) when it comes to making angelfood cake, so I was a bit weary when I started this one. The recipe was simple enough, it was just a matter of executing it well. Everything went well, until I added in my sugar. The crystals were gigantic, so they did not mix very well. I needed fine sugar for sure. I find the basic crystal sugar here has much bigger grains than the basic sugar you buy in North America. To compensate for this, next time I’ll use what the Dutch call ‘fijn suiker’.

I also forgot how much of an advantage a chilled bowl affords you when you’re beating egg whites. Lastly, I don’t think my case was helped by a tin of cream of tartar that I’m sure was around when acid wash was in. The consequence of all my wrongdoings was that my batter didn’t ‘peak’ quite as it should’ve after the sugar was added. The mushroom tops turned out fine, but the bottoms weren’t as long as the ones pictured on allrecipes.com. For that, you need some good peaking. Fortunately I’ve got four more egg whites in the fridge, some fine sugar in the cupboard, and the knowledge that ‘cream of tartar’ is called wijnsteen in Dutch, and hopefully can be bought at a local supermarket.

I look forward to fooling small children and unsuspecting adults into thinking these are real mushrooms when I bake these again. They were tasty, and at 39 calories a pop, more or less guilt-free!

When life  gives you egg whites, make meringue!