Nothing Really

I have been eating, just not taking photos of my meals!
Here is Mochi...He says this blog is Sueann-friendly and Mochi approved!

Cranberry Rolls

I took a recipe for coffee cake and turned it into cranberry cinnamon rolls! My substitutions were bacon fat for butter, and almond milk for milk. It worked out very well! I also had a lot of dried cranberries so I pulsed them with some walnuts, sugar, cinnamon, and a jigger or two of lemon juice. The filing is wonderful! I would recommend pulling these from the over a little early to get a more gooey texture!

Recipe:
2 packets quick rise yeast
1/3 C sugar
1 Tea. Salt
4 1/2 C flour
1 C almond milk
6 Tb. Bacon fat or lard or Canola shortening
3 large eggs

Mix first 3 ingredients in a bowl. Warm up milk and bacon fat to 120 Degrees - add to flour mixture and blend. Separate one egg yolk and save to brush tops of rolls. Add 2 eggs and 1 egg white and mix - scrape bowl, add remaining flour reserving some for kneading. If using Kitchen Aid throw it all in with the dough attachment and relax! Beat 10 min. and let rest 30min. Prepare your filling. Roll out dough into lard rectangle, spread filling, roll up and cut into 1 inch pieces (or bigger) bake 350 degree oven for about 19 minutes.

Almond Milk Ice Cream is Better

This recipe is better! Has that ice cream texture AND melts better in your mouth.
Recipe:
3/4 C sugar
2 1/2 C almond milk
2 tsp. Xanthan Gum
3 egg yolks
Mix all ingredients before putting into the ice cream maker.

I Made Ice Cream

I am so excited! I made coconut ice cream! The star ingredient...Xanthan Gum! Amazing stuff that prevents ice crystals from forming AND creates and creamy texture. I added a little too much Xanthan Gum and my ice cream was a bit Pudding Pop-ish but fantastic!

Recipe:
1 Can coconut milk
1 Tbl. Xanthan Gum ( try 1/2 Tbl.)
2/3 C Sugar
4 egg yolks
Mix all ingredients before you put it into your ice cream maker.

Guess What I found?

That's right! More Field Mushrooms! I was walking to work and there they were! A whole family! I picked one and took it to work to show my co-workers. My boss was a little worried about me eating for lunch - but I was 100% sure I would not die! Toasted the cap and had it in my ham sandwich. (With Conola based mayo and sueann friendly english muffin bread!) It was superb! I got a call from my husband, who was walking home. He said there was a mushroom massacre! The spot where I found the crop was shredded! NO! Note to self: Pick them when you see them. On my way home I stopped by to pay my respects to my lunch's relatives. From a distance I could see large bits of their caps mangled on the freshly mowed lawn. I thought that if only the gardener knew what he was missing. Then I saw the survivors! 4 large caps that barely made it under the mowers blades! YES! Further down the street I came upon another crop! I asked the home owner if I could have them. She said yes and wished me well. She said she took mycology years ago too! But she obviously forgot about these fine edibles! I brought home at least 10 large portobella sized mushrooms! We grilled them up and had a side of steak! I made this chinchilli sauce. Love the name.

Chincilli sauce:
1 C olive oil
1/2 C parsley
4 cloves garlic crushed and diced
2 Tbl. Lime juice
salt, pepper and crushed chili peppers to taste.

I marinated the steak in the sauce and they were great! I also made a fresh batch of chinchilla sauce for the potatoes! The mushrooms were fabulous grilled!