It wasn't my normal frenzy of five recipes this weekend. I can't keep doing that to my health! Sometimes you just have to yield to common sense (not my strong suit) and reign in your silly self! I only managed to make one recipe
this weekend, but my youngest daughter joined me and made one also. It was fun cooking together, though she did most of the work on her recipe. She only let me help out once, when a cinnamon syrup wasn't doing what she expected it to do.
What she made was
. They turned out delicious, but she has said that she will not be making these again. I guess I'll have to take up the banner, because these cupcakes were outrageous! I don't normally like sweets, but these were just so good! My eyes
actually rolled into the back of my head when I took that first, delicious bite. Ecstasy! I would take a cinnamon dessert over almost any chocolate dessert that I can think of. The problem was with the cinnamon syrup used to swirl into the cake batter and
also used to make the candied pecan topping. The directions say to dissolve 1/2 a cup of brown sugar into 1/2 a cup of melted butter and add 2 tablespoons of cinnamon. Well, sugar doesn't dissolve in butter. What you end up with is a congealed glob of sugar
and cinnamon swimming in a pool of melted butter. It wouldn't be bad if it would emulsify, but it remains very separate no matter what you do to it. I'm wondering if the butter needs to go into the batter and the syrup needs to be made with brown sugar and
Karo? If anyone has any thoughts on that, it would be very helpful.
It wasn't the syrup that made my daughter swear off making these. She could deal with the glop of goo, but her complaint was more strategic rather than my more tactical concern. "Dad! I had four bowls of things going at once!
That's way too much bother." She wouldn't have said that if these were made with chocolate! She is such a woman. Chocolate, chocolate, chocolate! You'd think the world revolves around the stuff! Oh wait. She is a woman. *sigh*
The recipe that I made this weekend was
. It is comfort food 101. It is a Swiss dish that tastes so much like the German/Austrian Kaese Spaetzle, that it brought me back to pleasant days spent in Biergartens. The flavor that is developed from a fairly small ingredient list is powerful
and profound. I had a problem making this dish that should not have happened. I was my own victim as I tried to get it done in not enough time. Had I thought before doing, I could have avoided it. The recipe calls for three whole potatoes to be cooked in their
skins and then peeled and sliced. I wanted to save time and decided to peel and then boil. That was a bad mistake. If left in the skins, whole potatoes will cook pretty evenly through to the middle. Peeled, the outsides cook fast and then turn to mush! I had
to stop the cooking before they were done and slice them up. The centers were still pretty raw. I was hoping that baking them in the oven for 20 minutes would finish the cooking, but it didn't. The lesson I learned was to be more thoughtful when making a change.
Had I sliced the potatoes before boiling, this would have worked.
Alpine Macaroni is layers of cooked potato, fried onions and garlic, and cooked elbow macaroni, seasoned with salt and pepper, sprinkled with a goodly amount of grated Gruyere, and drenched in heavy cream. This is baked in a
casserole for 20 minutes, or until the cheese begins to brown. I would suggest that you allow the onions to brown just a bit (or more) before putting it into the casserole. Browned onion has so much more flavor than sweated onion. The basic recipe is really
good, but I think when I make it next, I will add more Gruyere, and brown the onions, and I might add 1/2 pound of bacon fried and crumbled. It doesn't need the bacon, but I might use it as a meal with a nice green salad on the side.
What a joy it was to be in the kitchen with my youngest! We had a great time, and I think she is getting a lot of positive comments from friends and their parents regarding her baking skills. Do I have a potential chef in the
family? I don't know, but we'll see. If it isn't her passion, I hope she doesn't follow that path.