Today I woke up to a beautiful sunshiney day!
The sun was awesome (not too hot and oppressive) and there was a nice cool breeze too! Then I got to hung up with my 2 favourite people from 20 exchange!
This little cutie and his mom!
He’s a little man now, all 12 months old! He just keeps getting cuter and more interactive. My favourite is when you put your hands to your lips and move it up and down and Charlie Bear follows! A close second is when he shakes his butt when he hears the ABC song. How cute is that!
Later in the evening, I attempted to make gluten free cheese balls, they didn’t quite rise the way they were expected too, which made it not quite as delicious. They contain a lot of liquid too, so it was smoking a lot and I was worried about setting the fire alarm off. Anyways, this is what they look like.
May 25th 2013
Yesterday the husband made the yummiest cheese biscuits in the whole wide world!
Mix Mix Mix
Shape Shape Shape
Yum Yum Yum
Photo worthy cheese biscuits
Ah! The fruits of his labour
It was yummy and while he was baking, I
sat at the couch waiting for those biscuits. hovered around anxiously near the oven waiting and inspecting!
RECIPE FOR RED LOBSTER BISCUITS
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don’t over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
Recipe courtesy of Todd Wilbur, “Top Secret Restaurant Recipes 2,” Plume Books.
**turns out my break didnt last long!**
3rd time success BABYROONS!!!!!!!!!!!!!!!!
Today my macaroons finally managed to be lifted off the wax paper without breaking.
I know that I’m a noob at baking macaroons and the first 2 times were sorrowful experiences.
Remember those #failcaroons #stupidroons #wontcomeoffthewaxpaperoons?
Well I’m 3rd time lucky, this time those babies came off the wax paper without much effort!
I know that they are not LADURÉE or Pierre Hermé macaroons but they are my own little babyroons.
I’m so proud of myself! Macroons require patience and precision, skills I lack severely in my life.
I thought about perfecting them into perfect little round babies. But you know what, I’m not going to seek perfection in everything. Odd shaped or not, this shall be my PERFECTLITTLEROONS!!!!