What Have You Cooked Recently?

Not Really Here said:
Update: 4 tablespoons of butter made a crumbly Oreo crust, next time I'm using 6-8 for a more firm crust.
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One of my favorite crusts for cheesecakes is made in a similar way, but uses pecans instead of crackers/cookies.

2 1/2 cups finely chopped pecans
4 Tbsp (1/2 stick) melted butter - you may need to add a bit more, but I typically don't.
1/4 cup brown sugar

Add the butter and sugar to the pecans, mix well and press into your baking dish (I line a 9" springform pan with parchment) as you would a cookie crust, then bake at 350F for about 10-12 minutes (you should check it at 8 to make sure it doesn't burn, though).

Let it cool completely before adding your filling and then bake as you would normally.

You can also add other flavors like a bit of cinnamon, cocoa powder or vanilla extract if you want.
 
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Me and the bois cooking (we are the ones who are cooked)





 
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Baked some fondant.
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I made baked chicken and vegetables. It was supposed to be in and out of the oven in less than 30 minutes, but my stupid gay oven refused to go higher than 375f when the recipe asked for 450, and my breasts were too large (:tomgirl:) so the whole thing took even longer.

The veg were happy to stay in the oven the whole time and turned out nicely browned and caramelized. The chicken cooked in a mix of butter and avocado oil with a spice rub, and came out pretty good overall.
 
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Having conquered vanilla pudding, which was a real struggle for some reason, I've finally done chocolate pudding. Weirdly the chocolate pudding doesn't have eggs? I've also read comments where people say pudding isn't meant to have eggs. Next up is baked custard. I've learned a lot about cornstarch from this endeavor and that feels pretty good.
 
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Made myself some mac n cheese ( with sharp white cheddar, pepper jack, mozzarella, parmesan and smoked gouda cheese) and buffalo nuggets on my day off. I love buffalo chicken but its just too damn expensive to buy it anywhere, so whenever I want some I would rather just make my own. I made enough to do some meal prep with it so I'm looking forward to going through it over the course of the week, just hoping it froze well.
 
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Giant Troonade said:
Made myself some mac n cheese ( with sharp white cheddar, pepper jack, mozzarella, parmesan and smoked gouda cheese) and buffalo nuggets on my day off. I love buffalo chicken but its just too damn expensive to buy it anywhere, so whenever I want some I would rather just make my own. I made enough to do some meal prep with it so I'm looking forward to going through it over the course of the week, just hoping it froze well.
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I just learned this week after some disappointing leftover mac and cheese that you can use an emulsifier to prevent the cheese in a sauce from clumping when you reheat it. I've got some sodium citrate coming in the mail so I'm planning to try it on another batch in the next few days.
 
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Been trying to get pound cake right recently, but I just can't get it to cook all the way through (if I cook from scratch at least - boxed cake mixes turn out just fine). The toothpick test keeps letting me down - it comes out clean, but when the cake has cooled and I cut into it, there's a band of undercooked batter in the bottom-center of the cake every time. I suspect the problem has something to do with altitude adjustments - the temperature might need to be raised, or the cook time increased. It usually takes an extra 10 minutes or so on top of the recipe's cook time just to get a clean toothpick out of it, but clearly that isn't enough on its own.
 
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