Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 4-20 to 4-24 on my blog. On Tuesday was Gluten Free Brownies. Wednesday was Baked Chicken Breast. Thursday was Baked Spaghetti Squash. And winding up this Week of Stay at Home is Tip Friday Storing Cookies and How-To Make Homemade Sour Cream.
If you missed what I served up last week please click Serving This Week 4-13 to 4-17-20
My granddaughter and I have been baking twice a week. It helps not only bonding, but teaches her some skills and information about why we do things.
Today we tried a simple basic recipe. Brownies!! Together we are discovering recipes that are gluten and folic free. She has to watch the foods she chooses. And I am learning there is a big difference between my own recipes and those that are gluten free.
And by the way. Her brownies were better than mine!! Enjoy.
Gluten Free Brownies are the best recipe I have ever tried. And during this shelter at home period we have been baking a storm!!
Because of the stay at home order we are not going to the grocery store to stock up on groceries.
We decided to use a Kroger app and schedule a pick-up time instead.
What a fiasco!! I used my iPad to order and found it confusing. It kept showing me foods down the line I had thought I had already checked off! When my husband came to rescue me he used his iPhone.
What I was doing was ordering eggs but by different brand and size. You would think they would put them all together. When he ordered, the app combined his and mine. We ended up with 8 dozen eggs. LOL.
The pick-up schedule was a week behind. So we got pretty low on perishables. When the groceries came I immediately went to the meats.
This Baked Chicken Breast recipe was just the ticket. We all topped it differently. I added BBQ sauce and a baked potato. My husband used a spinach base. I finished the homemade bread as well as a nice romaine salad.
This was the best chicken dish I have ever tasted. Even though we were without meat for quite a while!
Today I am going out of my comfort zone to perform a culinary trick and transforming squash into tender tangles of spaghetti with a FORK! You just need an oven and a 30 minutes of your time. Never Heard of Spaghetti Squash?
You’ve probably seen these big yellow squash at the supermarket on your way to the butternut and acorn squashes and wondered what the big deal was. These squashes naturally grow in such a way that, once cooked, the squashy insides will pull apart in long, spaghetti like strands.
We have had Spaghetti Squash for dinner before. But My daughter-in-law has always been the one to buy it and bake.
Tonight I will!
The first thing to keep in mind when storing cookies is that they need to be completely cool before you put them away, otherwise they’ll steam, soften up, and stick to each other.
Cookies can usually be stored at room temperature, in airtight containers, for up to a week.
Appropriate containers can be cookie jars or tins, screw top plastic jars or snap-top plastic boxes, or a tightly closed plastic bags.
Bar cookies with lots of fruit or dairy ingredients should be refrigerated, well-wrapped. If you plan to store cookies for more than a week, we advise wrapping them so air can’t get to them, and freezing for up to 3 months.
Most cookies will stay fresh when stored in an airtight container at room temperature for about three days. After that, it’s best to freeze them.
Most candies will keep well for two to three weeks if stored tightly covered in a cool, dry place. It’s best to avoid storing different types of candy together in the same container because hard candies will become soft and sticky, and soft candies will dry out.
Sour cream is one of those ingredients that can be found in both sweet and savory recipes as well as cooked dishes and baked goods.
It is a typical topping for baked potatoes and generally used as a condiment with Mexican dishes such as nachos. It can also be the main ingredient in breads, appetizers, and desserts.
It adds richness, moistness, and even lightens up a recipe. But, sour cream has a high fat content, something that the fat conscious cook or diner may want to avoid. And, as it is made of cream, it is not safe for a dairy free diet or those who are vegan.