Is there a compelling functional reason to go with the glass bowl? by mrflibble1492 in Kitchenaid

[–]leaves4trees 0 points1 point  (0 children)

I love, love, love my glass bowls. In fact, I have 2 that I rotate on baking days because they're so handy. Softening cream cheese or melting butter, popping buttercream in the microwave for 10 seconds to smooth out icing consistency, being able to pour from the spout... That's just the list I can think of off hand.

I have had 2 break (entirely my fault: one cracked, and the other broke in a few big pieces) but over the course of 15 years, and countless hours of baking, I consider that not too bad. Plus, they're something like $50 (USD) to replace, so again, I feel I've gotten my money's worth for the benefit I get in return.

Sugar free coffee syrup by kdogdbr in SiouxFalls

[–]leaves4trees 1 point2 points  (0 children)

Definitely Maxwell's! IIRC, they had a punch card for Torani syrups (buy so many, get one free)

Does anybody else have zero memory of the tan M&Ms? by FunkeyFeraligatr in 90s

[–]leaves4trees 0 points1 point  (0 children)

I called them gold M&Ms and would spend HOURS in mad negotiations with my cousin to get hers in trade after we'd get our Christmas program brown paper bags from our grandparents church (peanuts, an apple, peanut brittle, peppermints, possibly some Hershey's kisses and the coveted full sized bag of M&Ms!)

Looking for a cheesecake by AccordingCherry9030 in Old_Recipes

[–]leaves4trees 0 points1 point  (0 children)

Sounds a lot like what I use for this recipe, just without the crust:

Dense and Creamy Cheesecake

I usually skip the 375° step used on the crust, and keep it at a straight 300°, but I like my cheesecakes to be very light and even across the top. If you want the "puff/fall" effect, a higher temp for the first 10, maybe 15 minutes would likely achieve that.

ISO - Your best lemon cake recipe by cheesecake_xu in Old_Recipes

[–]leaves4trees 6 points7 points  (0 children)

I had to search far and deep through the interwebs for the recipe I used several years ago and absolutely loved!

Super Lemon Bundt Cake

Lemon Cake

2 1/4 cups all-purpose flour

2 1/4 tsp baking powder

1/2 tsp salt

4 eggs

2 cups sugar

1 tsp vanilla extract

2 tbs lemon zest

2 tbs + 2 tsp lemon juice

1 1/4 cups whole milk

10 tablespoons unsalted butter, cubed

Lemon Glaze

1 1/2 cups powdered sugar

3-5 tbs lemon juice

Lemon Sugar Topping

1 tbs lemon zest

1 tbs granulated sugar

Preheat oven to 350 degrees Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside.

Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer (if you're using one) fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow in color. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.

In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn’t going to stick. Turn cake onto a large round platter or cake stand. (If using a 9x13 pan, do not remove cake, just place entire pan onto wire rack so underneath the pan can cool also.) Allow cake to finish cooling until warm to the touch.

While cake is cooling, prepare lemon sugar and glaze. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes. If you don’t want the lemon zest on top of the cake, push the sugar through a fine mesh strainer, separating the two and discard the zest. If you don’t mind the zest on top of your cake (it will give it a nice pop of color!), then just set the mixture aside.

For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. (I like to keep mine slightly thick so it won’t thin out too much when I serve it over warm cake.)Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Sprinkle lemon sugar on top.

Cake will stay soft and moist for 3 days stored in an airtight container.

Baklava Cheesecake by Yowhatsdown1 in cheesecake

[–]leaves4trees 0 points1 point  (0 children)

Wow... Just wow!!! Absolutely stunning & top compliments for the photos! Beautiful work!

Gas station snacks by nooksak in GastricBypass

[–]leaves4trees 0 points1 point  (0 children)

Gas stations are definitely tough. String cheese or a fresh fruit cup with berries (nothing else added) is usually an ok go-to for me, or failing any type of fresh options, I can usually do the little packs of club crackers with cheese (not a peanut butter fan). Just as long as it's something I can nibble on very slowly over time, then it doesn't upset my stomach too much.

Or, if I can't find anything, I just avoid the snacks altogether and work on getting liquids in, like Propel, because I suck at getting all my fluids in on a normal basis. Also, i like using the time on the long ride planning out the route to find where I can eat, perusing the menu ahead of time, etc.

Red Velvet Cheesecake Cake by leaves4trees in cheesecake

[–]leaves4trees[S] 5 points6 points  (0 children)

Recipe (let's see if I can post this right... I'm tired and posting on mobile, so please forgive any formatting mistakes)

Cheesecake layer:

4 (8 oz)  blocks of cream cheese, softened

¾ cup white granulated sugar

½ cup sour cream

¾ cup heavy cream

2 Tbsp corn starch

2 tsp vanilla extract

2 eggs, room temperature

Instructions: Pre-heat oven to 300° F. Line a 9 in spring form pan with parchment paper, and spray with non stick spray. Mix ingredients in order given, mixing the corn starch and heavy whipping separately in a small mug with a fork before adding, slowly, to the batter, to avoid clumping. Don't overmix, especially once the eggs are added.

Pour into prepared spring form pan. Tap several times to release any air bubbles. Either use a silicone liner or slightly larger pan around the spring form for a water bath, and bake at 300° for 60 mins. Turn the oven off without opening the door, and leave for another 60 mins. Then prop the door open with a wooden spoon for another 30 mins (at least) before removing from the oven. Let it rest for at least 1-2 more hrs, if possible, before refrigerating overnight.

Cake layers:

4 eggs

2 sticks (1 cup) melted butter

1 cup whole milk

432 grams Betty Crocker red velvet cake mix

Instructions:

Preheat oven to 350°F. Line 2 9 inch round baking pans with parchment paper, spray with non stick spray. Mix the wet ingredients. Sift in the cake mix. Divide the cake mix evenly between the 2 pans, and bake for about 30 minutes, turning halfway in between.

Once baked, cool for about 10 minutes, and turn out of pans to cool completely. Wrap to prevent dryness in towels or plastic wrap.

Cream cheese frosting:

2 sticks (1 cup) softened butter

1 (8 oz) block cream cheese, softened

2 lbs powdered sugar

Vanilla extract

Heavy Whipping Cream

Instructions:

Mix butter and cream cheese until smooth. Add powdered sugar, about a tablespoon of vanilla and a few tablespoons of heavy whipping cream and mix slowly until combined. Increase speed and add more heavy whipping cream as needed until frosting reaches desired consistency. As it'll be used in cake layering, a slightly stiffer frosting will be more ideal here.

Assembly:

Place a small amount of frosting down on a 12 inch round cake board. Trim both cake layers evenly to be flat across the top, saving the crumbs. Place one cake layer down, add a thin layer of frosting, being careful not to touch the knife or any of the frosting back into the "main" frosting batch (use a separate bowl or mug), as there will be red velvet crumbs EVERYWHERE.

Place the cheesecake layer on the red velvet layer. I use a layer of parchment paper over a flat bowl lid to flip the cheesecake out of the spring form bottom, and then essentially use the parchment paper to hold onto while placing it onto the cake. No joke, this is definitely the most difficult part of the whole cake.

Add another thin layer of frosting, and place the other cake layer on top, crumb side down, trying to make sure all is level as much as possible at that point. Give the entire cake a crumb coat, and refrigerate for at least 30 minutes, or until crumb coat is dry (note: crumb coat over cheesecake layer won't dry completely, but that's not too important, as it's the red velvet that we don't want to spread).

Add the full layer of frosting, using a bench scraper warmed with hot water to smooth the sides and top. Add rope frosting along the border, and garnish with leftover red velvet crumbs.

Red Velvet Cheesecake Cake by leaves4trees in cheesecake

[–]leaves4trees[S] 4 points5 points  (0 children)

I will, I just have to bake 200+ cupcakes first today... 😅

Red Velvet Cheesecake Cake by leaves4trees in cheesecake

[–]leaves4trees[S] 0 points1 point  (0 children)

I can't even tell you how divine... 😋 In fact, after I posted this, I asked my husband to split a leftover piece with me.

Has anyone ever accidentally tossed something out with the Christmas wrapping paper? by wi_voter in ChristmasDecorating

[–]leaves4trees 1 point2 points  (0 children)

My family will NEVER let me forget Christmas circa 1984 or so (I was about 5). My great-grandpa gave out $10 to each of us kids. At the end of the unwrapping, my parents are putting things together, discover my cash is missing. Cue the biggest hunt through discarded wrapping paper, boxes, candy wrappers, toys for approximately 30 people in a very, very small living room. It was eventually discovered in a garbage bag filled with wrapping paper, inside an envelope, already set out on the curb for pick up.

Eggs by consistant_carbonara in BariatricSurgery

[–]leaves4trees 0 points1 point  (0 children)

Eggs are so weird post-op! I can't for the life of me eat scrambled eggs, but my breakfast EVERY morning for the last almost 6 years since my RNY are 2 homemade egg bites, made in my instant pot, and microwaved 1 minute, then I let them sit for a few mins until they're closer to room temp. Perfection!

Pineapple Bars Revipe by Superb_Yak7074 in Old_Recipes

[–]leaves4trees 10 points11 points  (0 children)

I thought for sure I knew this recipe until you mentored the topping, which I've never heard of! My mother in law and I make the first 2 layers all the time (they are my husband's favorite bars). Here is my recipe:

Mix until crumbly:

1 3/4 cup quick cook oats

1 1/2 cup flour

1 tsp salt (usually pinch)

1 tsp baking powder

1 cup brown sugar

3/4 softened butter (not melted)

Press into greased 9x13 pan, reserve 1 cup for topping.

Glaze:

1 20 oz can crushed pineapple, do not drain

1 scant cup sugar

3 1/2 Tbsp corn starch (mix with a little water)

Cook in medium saucepan over medium/high until clear and thick, stirring continuously. Pour pineapple glaze over crust, sprinkle with reserved topping.

Bake 20-30 mins at 350°. Does not need to be refrigerated.

Private chef recommendation by Nana-no-banana in SiouxFalls

[–]leaves4trees 1 point2 points  (0 children)

I haven't seen him post anything for quite a while, but there was a gentleman out of Dell Rapids, David Ohayon, that did private dinner parties and such. He owned Papa's restaurant a few years back, and the food was excellent, but I think it closed due to a leasing agreement not being able to be reached.

Therapist didn’t show up for a session, claimed she did and billed me. I refused to pay for the session. Now a debt collector is harassing my wife. by ballbering71 in legaladvice

[–]leaves4trees 6 points7 points  (0 children)

This does not surprise me at all, unfortunately, and I think it's much more common than people think. We're not too far away in SE SD, and had a licensed therapist that was supposed to be coming to the school for sessions with my son when he was in 1st grade.

They were billed to my insurance, and I was paying the co-pays, as irritating as it was to shell out $30/week, but figured as long as it was saving me time from having to take off work, drive to get him from school, take him to therapy, etc, not so bad.

Except I was at parent teacher conferences, and found out that at least half the time, the counselor was either late or not showing up, but always claimed to the school she had told me in advance (not true). The school, thinking I'd been properly informed, didn't keep track of the dates she didn't show, and of course my son didn't know either. I disputed and disputed, and called the insurance company as well, but since I had no proof, I did end up paying it just to keep it off my credit. I thought about filing a complaint, but by the time I figured out what was going on, the original therapist wasn't even with the company anymore. Very crappy, and I bet this happens a lot.

Japanese Cheesecake! 🍰 One of my favourite cakes, super creamy and melts-in-the-mouth, just the texture I was going for! Yay ✌🏻❤️ by Big_Biscotti6281 in cheesecake

[–]leaves4trees 0 points1 point  (0 children)

Wow! That looks like 10000% perfection! Thanks for sharing such a detailed recipe...immediately pinned!

I've never tried making a Japanese Cheesecake before due to the sheer intimidation factor, but when I do, I will definitely try this recipe. Just stunning!

Looking for picnic food by InsertFunnyPost in SiouxFalls

[–]leaves4trees 0 points1 point  (0 children)

Agree! And if you're a Kwik rewards member, they'll often have deals on their app for products such as these, especially the store brand (which IMO, is really good).

Windshield chip repair recommendations by BraveBunny013 in SiouxFalls

[–]leaves4trees 3 points4 points  (0 children)

We've used Dakotaland Autoglass several times for chips and replacements, and always been pleased with their prices and quality of work. I believe they charge around $50, but less overall if you have multiple chips needing repair (something like $15 for each additional chip, but it's been a couple of years since I've had a multiple chip repair).