1/4 cup butter
1/2 cup packed brown sugar
1/2 cup heavy cream
1/4 tsp salt
1 tsp vanilla
Whisk everything but the vanilla in a small pot set over medium heat. Bring to a gentle boil and simmer for about 5 minutes, whisking occasionally. Remove from heat and add the vanilla. Cool completely before using in your butter beer recipe.
vanilla ice cream
butterscotch sauce (above)
For each serving, put a scoop of vanilla ice cream into a tall glass and drizzle with a tablespoon or two of butterscotch sauce. Store with a spoon to soften ice cream and blend in the butterscotch sauce. Pour ginger ale over the top and stir.
4 cups sliced fresh peaches
1/2 cup flour
1/2 cup brown sugar
1/2 cup cold butter
1 tsp ground cinnamon
1/4 tsp salt
1 cup rolled oats
Preheat oven to 350 degrees. Arrange peaches evenly in an 8x8 inch baking dish. Mix flour, brown sugar, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches. Bake about 30 minutes until lightly browned.
+Baguette (costco ones are good for this--they come in a two pack there)
+boursin cheese (it is WAY cheaper at costco. About $8 for a three pack compared to walmart where it is about $7 for a single box)
Cut baguette and brush olive oil on each piece and add salt and pepper. Broil in oven until toasty. Slab on the boursin cheese and add thinly sliced radishes. Top with more salt. They are extra tasty when you eat them when they're still warm.
2 Tbsp butter (you can also substitute this for coconut oil for a total of 3 TBSP coconut oil)
POPCORN salt, 1/2-3/4 tsp
Minimum 4 qt pot.
Put the pot on the stove on med-high heat.
Put in 1 tbs of coconut oil and 3 kernels of popcorn - cover the pot with the lid.
When ALL THREE kernels pop, your oil is hot enough. Pour in 1/2 c. popcorn and 2 tbsp butter into the pot and cover with a lid.
Frequently, shake the pot vigorously. Keep those kernels moving around. This is even more important the more kernels that pop. The vigorous shaking will allow the unpopped kernels to fall to the bottom of the pot and also keep the already popped kernels from burning by keeping them off the bottom of the pot.
You are done when you can count 2-3 seconds between any kernels popping.
Immediately take off the lid, remove pot from heat, and dump entire contents into paper bag. I use pot holders to do this since the pot is hot and I like to move swiftly during this step.
Pour 3/4 tsp popcorn salt into the bag.
Close the top of the paper bag and shake to (a) evenly disperse the salt and (b) to use the bag to soak up and remove excess oil on any popcorn. Or just put it in a bowl if you don't have a bag, like I usually do :)
1/4cup confectioners’ sugar, plus more for dusting
Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture. Enjoy! It's surprisingly delicious!
Whip the butter with whisk attachment for 30 seconds. Add powdered sugar, honey and cinnamon and beat until completely combined and very smooth. Scrape down sides of bowl and turn up speed and whip for a minute or two or until light and fluffy.
1 cup milk
1 cup flour
1/2 tsp salt
Put 6 TB butter in a 9x13 pan to melt while blending other ingredients above. Pour batter into pan once butter is melted and cook 15-18 minutes at 425 degrees. Top with syrup, fruit, powered sugar, or obviously nothing.
1 cup uncooked rice
1 T oil or butter
1 tsp minced garlic (or jarred garlic)
1 tsp fresh squeezed lime juice
2 cups water or chicken broth (I used the "better than bouillon" from costco)
1 T fresh squeezed lime juice
2 tsp sugar
3 T fresh chopped cilantro
In sauce pan, combine rice, oil or butter, garlic, 1 tsp lime, and chicken broth. Bring to a boil. Cover and cook on low 15 minutes until rice is tender (I just added the ingredients into my rice cooker and cooked like normal). Remove from heat. In a bowl, combine the lime juice (1 T), sugar, and chopped cilantro. Pour over hot cooked rice and mis in as you fluff the rice.
soy wax flakes (I bought these: https://www.amazon.com/gp/product/B001QMY0RU/ref=od_aui_detailpages02?ie=UTF8&psc=1)
wicks (amazon too)
oil for smelling
It's super easy. Put wicks into jars and cut. Melt the soy over the stove. Add some oil for scent. Pour in something like a pyrex 2 cup glass thing then pour into the jars. After a few minutes make sure the wicks aren't tipping and use something like a knife or chopstick to hold it up. Later when the wax is fully firm you can trim the wick even shorter.