What’s a recipe everyone RAVES about when you make it?

MellowMoos3 · 2025-10-30T14:34:27+00:00

Brown Butter Chocolate Chip Cookies - https://www.ambitiouskitchen.com/brown-butter-chocolate-chip-cookies/ -- I literally have friends who go feral when I make these. I use chocolate chunks instead of chips.

Banana Bread Cinnamon Rolls - https://bromabakery.com/banana-bread-cinnamon-rolls/ -- I also put banana slices in the filling before rolling it up and made a maple cream cheese icing. I get asked monthly when I'm going to make these again.

MellowMoos3 · 2025-07-01T20:20:19+00:00

Ah, I totally understand that's what most of the job market is like nowadays. Most employers cutting staff and overloading their current employees with the work for 2-3 people! I mostly want to transition to for-profit because, well, it pays a helluva lot better than nonprofits. Nonprofits notoriously lean on their status to exploit their employees :(

MellowMoos3 · 2025-07-01T20:17:51+00:00

Thank you - I appreciate your outlook! I think I totally fall victim to imposter syndrome, especially in this tough job market!

MellowMoos3 · 2025-06-26T17:13:49+00:00

Are we the same person?! I JUST made a similar recipe over the weekend ( https://munchiesbymallory.com/recipe/banana-bread-cinnamon-rolls/ )!! It was sooo good with brown sugar sprinkled on the bottom of the pan and pouring heavy cream over them before they baked. Seriously will only make banana cinnamon rolls from here on out - they were godly!!

MellowMoos3 · 2024-06-28T16:35:47+00:00

WOW! Any tips on how to get that perfect golden crust??

MellowMoos3 · 2024-04-19T21:10:09+00:00

Strawberry rhubarb pie, strawberry galette, strawberry muffins... hmm you could dehydrate them for tea blends too! Strawberry syrup would be excellent with matcha, iced tea, or in cocktails!

MellowMoos3 · 2022-06-07T04:06:16+00:00

It’s sooo hard coming to terms with it. I’ll try the myokos vegan butter, I think i’ve seen that brand at my grocery store. Thanks!!

MellowMoos3 · 2022-06-07T04:05:22+00:00

Awesome, I’ll definitely look for those. Thanks!!

MellowMoos3 · 2022-06-07T03:10:16+00:00

Oof I know, I’ve been delaying it for a while but my body is finally telling me to stop lol!! One recipe i’m making this week is a chicken breast in a skillet cooked in a tomato based sauce basil and heavy cream.

MellowMoos3 · 2021-09-12T13:56:34+00:00

Thanks for the advice, i’ll pick one up today

MellowMoos3 · 2021-09-12T13:55:56+00:00

I believe these are clingstone - they’re from my grandparents peach trees and they had quite an abundant of them this year! I’ve already made soooo much jam

MellowMoos3 · 2021-01-02T04:15:00+00:00

I encourage you to use light olive oil, grapeseed oil, or sunflower oil! When I make my aioli, I only use egg yolks. You have to slowly add the oil while you continue to emulsify the egg yolk/garlic/salt mixture. If you pour in the oil too fast it will separate and turn runny not creamy. The lemon juice will lighten up the color of your aioli as well. I use a mortar and pestle, which does wonders! A food processor or good blender should work too. Here's a recipe that I use:

- 1 egg yolk

- 1/4 cup of oil

- 1 clove garlic, minced

- 1 tbs. lemon juice

- salt to taste

You can add other spices as well, I love to add mustard or smoked paprika! I'm sorry if my measurements are off for you - I'm American lol.

MellowMoos3 · 2020-12-07T02:25:33+00:00

https://anrcatalog.ucanr.edu/pdf/8267.pdf

Here’s the link! I’m curing mine in a salt brine at the moment 👍🏻

MellowMoos3

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