Dad’s Day

Yesterday I succeeded in helping my fiance’s son make some Father’s Day cheesecake brownies.  Today, I once again wore my baker’s hat so I could make my dad some of his own yummy treats.  My dad loves Heath candy bars and as luck would have it, my Better Homes and Gardens cookbook (damn it, there I am plugging it again!) contains a recipe for chocolate toffee bars.

I’d like to say things went off without a hitch, but I did have a knock-down, drag-out fight with the crust.  I had originally lined the pan with aluminum foil, but when I scraped the batter dough into the pan, the foil slid and turned every time I tried to spread any of the dough.  I ended up taking out the foil and chiseling away the dough that was clinging on for dear life.  Once I had all of the dough in the unlined pan, things went a little more smoothly.  I let it bake for 15 minutes and then sprinkled it with chocolate chips.

The recipe advised leaving the chocolate chips for two minutes and then spreading the chocolate over the entirety of the crust.  At two minutes, they looked like they’d hardly softened at all.  But as soon as the spatula touched the chips, they magically transformed into chocolate frosting that spread beautifully over the crust.

All that was left was the pièce de résistance:  the chocolate-covered toffee pieces.  My dad’s lucky these survived the 20-minute drive to his house!

When we cut into them for dessert after the AMAZING ribs my mom cooked, something miraculous happened:  they didn’t stick to the pan…AT ALL!  For me, this is huge.  Also, slightly off topic, but–tonight I learned how to turn on a grill!  (Making fun of me is not allowed.)  I also learned why and how wood chips are used in grilling.  Now I just need to actually cook something on a grill.  That will be a squealing moment for sure.

To wrap up this post, I’ll share with you my other feat of the day.  I made some spicy red bean and corn soup that calls for a cup of chopped carrots.  Following the advice of the video I watched after my last carrot-chopping attempt, I managed to chop a carrot somewhat decently.  I still need practice, as chopping three small carrots took me at least a good five minutes–but things are looking up!

Pinterest-free week, day seven: To the moon and back

Well, it’s the final day of my “Pinterest-free week” and I have to say, though not all of my cooking was “successful,” per se, I feel like I learned a lot more this week than I have in the past months of my fumbling through recipes I’d found on Pinterest.

I spent a preposterous amount of time in my kitchen today.  It started around noon, when my fiance’s 8-year-old son and I teamed up to make some Father’s Day cheesecake brownies.  Last time (which was the first time) he helped me cook, I was a nervous wreck.  I thought:  I don’t know what I’m doing, I’m going to screw this up, and he’ll never again want a thing to do with cooking.  But this time, I was comfortable.  I did know what I was doing, I felt like there was only a slim chance I’d screw up, and I was relaxed enough that I knew I was making it enjoyable for him.  I taught him how to use a hand mixer and I learned that he’s better than I am at cracking eggs (okay, let’s be honest; this was a blow to my ego).

Now, before you see the picture, you need a bit of an explanation.  My fiance has a strange obsession with the moon.  Ask him anything:

Q:  Where do you want to go to dinner?
A:  The moon.

Q:  What do you want for your birthday?
A:  The moon.

Q:  What do you want to do this weekend?
A:  Go to the moon.

Q:  Where have you been?
A:  The moon.

So, while we prepared the batter, I laughed out loud when my fiance’s son said, “We should write ‘MOON’ on the top of this when it’s done!”  Good plan, little man.  Good plan.

And of course, when an 8-year-old is involved, there must be sprinkles.  I’m proud to report that these puppies were pretty darn delectable.

After an afternoon break that entailed purchasing wedding rings (yay!), I was right back in the kitchen making whole grain corn muffins and baked buffalo-style chicken nuggets.  The corn muffins had me a little nervous because the recipe involved a couple of things I haven’t dealt with much in my cooking adventures thus far.  First, I needed to make a “well” in the dry ingredients in which I would pour the wet ingredients.  Now, to me, a “well” is a vague term.  Are we talking a pot-hole sized well or a crater-sized well?  Or a well-sized well?  But it turned out the size of the well didn’t matter much.  I could only dig so much of a hole inside the dry ingredients before they all began to landslide back into the center of the bowl.  Here’s the kicker:  I’m still not sure why I had to go to all that trouble in the first place.  Once you pour the wet ingredients into the well you’ve made, you simply stir everything together until the dry stuff is moist.  Honestly, did the well play that big of a role?

However, I have no right to question anything.  I followed the directions like a good girl, and the corn muffins were so STINKING perfect.

I paired these babies with some baked buffalo-style chicken nuggets, which were also divine–even if they did make all three of us guzzle water and juice like it was going out of style.

(Random note to self:  you eat too many peas.)

It feels good to end Pinterest-free week on a good note.  My mom made the comment the other night that I no longer qualify for Worst Cooks in America, and I’m starting to think she’s right.  I’ve stumbled through some idiotic moments in the past four months, and while I’m sure I haven’t seen the end of them, I know I’m capable of doing this!  Bring it on, kitchen!