We had a roast beef tonight, with potatoes, onions, and carrots, cooked in a Le Creuset. I used a beef seasoning from Penzey's, but added garlic. It was good.
Mike, I made the caramel sauce -- sugar, butter, heavy cream. I think cutting back a bit on the cream might produce a thicker, more solid caramel. Perhaps I just need to boil it a bit longer. One change at a time!! I believe KABC has a recipe for hard caramels and I might check that out looking for tips and/or thoughts on cutting back the cream. I also might just call their hot line.
I made brownies with a layer of caramel in the middle. They are delicious, but I need to make a few changes and try again to get what I want. OH, well, more taste testing!
I made goulash with macaroni and tomato sauce, in which I hid chopped up cauliflower; with it we had a salad.
I made caramel sauce for a baking project tomorrow. And for dinner we had fish, fries, and broccoli.
cwcdesign, I think the key to flat, chewy, slightly crispy on the edge, cookies is the length of time they are baked. I bake mine for 12 minutes. I have a wonderful ginger molasses cookie that is perfect, and I also have made chewy lemon, maple, chocolate, etc cookies simply by using that baking time. You might have to adjust that time a bit, depending on your oven. And, of course, some recipes might need adjustments if they are very wet or very dry. I also usually refrigerate mine for a couple of hours, but never tried freezing either the dough or balls of dough.
We had steaks and potatoes on the grill, plus winter squash and salad for dinner tonight.
We had pizza for dinner - hot Italian sausage, mushrooms, black olives, onions, peppers, cheddar and mozzarella.
We had our 2nd light frost last night. The first one was 30* and did no damage except for a little ice on the windshield. Last night was 30* again, and it killed the petunias on the deck, but not the lettuce. I'll be setting up my Aerogarden soon, and also starting a flat of mixed lettuces under the Gro lights but not until I return from a trip the weekend after next. I need to water daily until they germinate. I'm hoping to keep a lot of things growing over the winter, but even with a passive solar sunroom that has 8 south-facing floor to ceiling windows we don't get enough sunlight for good growth. I might end up with another set of shelving with more Gro lights!
Thanks to Cass for the suggestion to use 2 3/4 oz of honey for 2 3/4 oz of sugar. Of course that will help with the dryness, and I should have thought of that. But I'm not as smart as Cass!! It will be a while before I make another cake -- I try to limit my caloric intake, most of the time. But I've made a note on my recipe and will do that.
I made 2 loaves of buttermilk oatmeal bread, with my usual substitutions. I also made pizza dough.
I didn't really cook today, but took chili out of the freezer for our dinner. And baked KAF's Golden Pull Apart Rolls to go with it.
For dinner I made ground turkey burgers, mashed potatoes, mushroom gravy, and buttercup squash.
KathyD, the carrot cake is excellent! It's a bit dry, but not at all oily or greasy, as it often is. I think subbing apple sauce for some of the oil eliminated any excess. I haven't had carrot cake for two years, and it is one of my favorite sweets.
We had grilled pork chops and potatoes, and roasted Brussel sprouts drizzled with olive oil, pomegranate balsamic, bourbon barrel aged maple syrup.
