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Thread: What did you Bake/Cook Today?!?!?! :)

  1. #1721
    Emperor/Dictator Array kyuuei's Avatar
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    Sweet potato fries baked in the oven, fried crab cakes, a deep greens salad with edible flowers and lemon, and a side of peas.
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  2. #1722
    hey ma! got a tatoo Array prplchknz's Avatar
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    brownies (I really wanted a brownie and a cup of tea, so I just made a whole pan, ate one and gave the rest to my house mates) I also swear that baking them 10 minutes less than the minimal recommended baking time, they come out the perfect consistency
    by @magpie

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    Fried eggs.

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    A yummy cigarette, haha. A bit of self-destruction is part of a life well-lived.

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    Gotta catch you all! Array Blackmail!'s Avatar
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    Breton galettes (= thin buckwheat pancakes) with smoked herring and shallots.
    "A man who only drinks water has a secret to hide from his fellow-men" -Baudelaire

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  6. #1726

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    Dumplings with hot sauce. ^_^ Mrreow.

  7. #1727

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    Half-crunchy half-creamy PB&J on toasted english muffin.

    When I want the crunch and the creaminess of both but not as much of it.

  8. #1728
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    Made a Thai green curry with lots of veggies last night. It was good.

  9. #1729

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    Quote Originally Posted by senza tema View Post
    Made a Thai green curry with lots of veggies last night. It was good.
    Yummmm...


    Today was a good food day for me too. Dinner was salad and dumplings (made and froze them awhile ago, just cooked them up today). Now I've got some banana trail mix muffins baking in the oven, but I'm not sure how they'll turn out.
    Your kisses, sweeter than honey. But guess what, so is my money.

  10. #1730
    The Typing Tabby Array grey_beard's Avatar
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    Quote Originally Posted by grey_beard View Post
    Key lime cheesecake bars on graham cracker crust.

    For the fine people at work...
    @grey_beard, @Pinker85 --

    Key Lime Swirl Cheesecake Bars

    Crust:
    2 cups graham crackers
    8 tbsp (1 US stick) unsalted butter, melted
    Preheat oven to 325 degrees. Line a 10×10
    pan with parchment that overhangs the edges. Mix the butter and graham crackers together and press into the bottom of the pan evenly. Bake crust for 5 minutes and allow to cool completely.
    Filling:

    2 bricks (8 oz. each) cream cheese, softened

    1/2 cup granulated sugar
    2 large eggs plus one large egg white
    2 tbsp all purpose flour

    1/2 cup sour cream
    1 teaspoon vanilla extract

    3/4 cup prepared lime curd, divided (recipe
    below)

    Liquid green food coloring
    Liquid yellow food coloring
    Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green. You will use a few drops of both green and yellow food coloring. Set lime curd aside.
    Beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth. Beat in eggs on low speed, 1 at a time. Beat in sour cream and vanilla, then flour just until blended. Remove 1 cup of batter and reserve. Pour the rest of the batter over the crust.

    Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter. Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd across the previous mixture. Use skewer to swirl the mixtures together to create a marbleized effect.
    Bake for 35 minutes at 325 degrees F. Let cool completely in pan then refrigerate. Lift cheesecake out of the pan with parchment overhang. Cut into bars before serving.
    Lime Curd
    8 tbsp (1 US. stick) unsalted butter,
    softened at room temperature
    1 cup sugar
    2 large eggs
    2 large egg yolks
    1/3 cup plus 4 tbsp. fresh lime juice

    Beat butter and sugar in a large bowl using an
    electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal.

    Cook the mixture over medium heat in a
    medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees.
    Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
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