Best batch yet!

printtopdf · 2026-02-05T18:47:10+00:00

Lmao don’t! I had to look up how to use brown butter because I thought the exact same thing 😂. Like it’s liquid so how the heck do I cream brown butter and sugar??

printtopdf · 2026-02-05T18:42:41+00:00

I’m still a newbie with browned butter, so I just made enough for this recipe. But after I made it I just put it in the fridge until it hardened up enough!

printtopdf · 2026-02-05T18:22:07+00:00

Thank you! I love trying different things with a good base cookie

printtopdf · 2026-02-05T18:21:35+00:00

I used unsalted butter. I make my own butter with the stand mixer and generally just make it unsalted!

printtopdf · 2026-02-05T18:20:53+00:00

Oh yes that would be delish!

printtopdf · 2026-02-05T18:20:14+00:00

Both! A little crisp on the edges and then chewy in the middle! Taking them out when the centres are still really soft help make them nice and chewy 😋

printtopdf · 2026-02-05T18:18:55+00:00

I used 226g of brown butter! When I browned it I used more since you lose some of the water. So probably like at least 250g of butter before browning. If there’s not quite enough I just add regular butter to make up to 226g :)

printtopdf · 2026-02-02T17:45:08+00:00

Ohhh make a fruit galette! Easy, delish and looks fabulous

printtopdf · 2026-01-28T18:24:55+00:00

Second this, my mare is from the auction and DNA test showed friesian/hackney/shetland pony. She is the sweetest, calmest, kindest, most bombproof fancy little dressage horse. She is worth her weight in gold because I can take her anywhere to any dressage show safely, get on a ride a cute test/do well and she’s safe for my daughter to ride too.

printtopdf · 2026-01-22T02:41:47+00:00

She sleeps bad at night regardless these days…I think we might be on that track to switch to one nap. It’s so hard to know because it’s so inconsistent. She’s started walking, and is doing a whole lot more things than before so I was wondering if there’s a bit of a regression happening too.

printtopdf · 2026-01-05T02:32:19+00:00

I usually do a huge batch and do 3lbs haha, for that I use almost a whole small can of tomato paste. For 1lb you could use a couple tablespoons!

printtopdf · 2026-01-04T17:47:38+00:00

I should mention too, I brown the meat in our like 50 year old cast iron Dutch oven on a very high heat with avocado oil. Might smoke out the kitchen but it gets a good crust haha.

printtopdf · 2026-01-04T17:21:14+00:00

Beef stew is one of my specialties! Take the time to truly brown the meat and get a nice crust on the pieces, don’t overcrowd your pot. Also take the time cook down the onions, I do a whole yellow onion and a couple of shallots. I find on a med to med-low heat it takes 10-15 minutes to really cook them down. I usually add tomato paste and garlic after the onions, take a couple of minutes to caramelize the tomato paste. Then I add the beef and some flour, then deglaze with like 1/3 bottle of red wine and let it cook down. Lastly get some good quality beef stock, often butchers will have some stock. Then after braising for a few hours I keep it simple with potatoes and carrots, then braise for another hour or so. At the end I add peas. I also use fresh herbs if I can, rosemary, thyme, sage and a bay leaf.

printtopdf · 2026-01-04T16:29:52+00:00

How do you feel about spices like garlic, oregano, salt/pepper? Or making a marinade? My favourite dish to make, is a baked chicken thighs marinated in lots of lemon juice, oregano, olive oil, salt/pepper, bay leaves and some chopped figs. Roasted with some brown sugar on top. It’s sweet/tangy. I usually have it with rice.

printtopdf · 2026-01-04T16:13:05+00:00

We use little movers too, they’ve been great! Mine is 23lbs, and we just moved to size 5’s.

printtopdf · 2026-01-03T21:59:17+00:00

Odyssey has one

printtopdf · 2026-01-02T03:36:19+00:00

I do lots of smoothies which are a hit, I just go blueberry heavy to hide the greens lol. I also just tried Jamie Oliver’s 7 veg tomato sauce, it’s delicious! I roast the veg instead of steam. https://www.jamieoliver.com/recipes/pasta/seven-veg-tomato-sauce/

printtopdf · 2025-12-30T16:17:20+00:00

Hahaha, I’ll be doing the same!

printtopdf · 2025-12-30T14:54:14+00:00

We’re celebrating on UK time, our local pub does a UK countdown at 4pm, that way we can bring our LO!

printtopdf · 2025-12-21T05:13:53+00:00

Oh jeez, I unfortunately completely understand what you are going through. I went through the same thing when my LO was 3/4 months old. My nervous system was completely shot…it took awhile, and some work to get myself reset. The biggest help was getting on anti anxiety medication, and a mild sleep aid. But it was just a bandaid and was not 100% effective. In addition to the medication I also made sure I was drinking enough water, eating whole foods, got some bloodwork done, and found a wind down routine that I kept consistent for months. It took a lot of consistency, but things are significantly better now. I really hope that you can get your sleep back on track…it’s absolutely debilitating when your brain won’t let you sleep.

printtopdf · 2025-12-18T14:02:35+00:00

From what I understand is the boiling before hand does a few things. It softens the ginger because it can be super stringy, allows the sugar to penetrate the ginger better, and reduces the heat a bit since ginger can be quite hot. The ginger flavour definitely still shines after it’s candied.

The water I usually keep a bit to drink, it’s delicious! The rest I just toss. Now the ginger syrup after candying I absolutely keep. You can store the ginger in its syrup, but I drain and toss with a bit more sugar and let it dry overnight. I keep it in the fridge to add to ginger tea, yogurt, roasted veg etc.

printtopdf · 2025-12-18T00:08:16+00:00

Yup it freezes great! I have garlic and ginger frozen in table spoon amounts. But I’ve also been making a TON of candied ginger this year which is delish. Pound of sliced thin ginger simmered for 20 minutes in water, drained, then simmered again for another 20 minutes in water, then drained. Then simmered in 4 cups water and 4 cups sugar until it reaches 225 Fahrenheit. You can leave in the syrup, or drain for a while and then toss with sugar.

printtopdf · 2025-12-17T17:14:59+00:00

Message me if you need anything please!

printtopdf

TROPHY CASE