8,225 Forum Posts by "Kiwi"
At 4/23/25 02:55 PM, WumbleWare95 wrote:I recently tried to bake a carrot cake for the second time! It's double-layered with cream cheese frosting and topped with strawberries and blueberries! Was very delicious.
Forgot to take photos, unfortunately, so just try to imagine it! ✩°｡⋆⸜
Ooh topped with strawberries and blueberries?! I bet that was delicious! Yum.
Nice dinner tonight. Made oven baked chicken breasts, sweet corn, and a cabbage salad (purple cabbage, cabbage, green onions, green apples, pecans and the dressing was a concoction of honey, red wine vinaigrette and some seasonings)
At 9/10/24 05:55 PM, TehFayth wrote:Anyone know of any custom pans to make big loaves of milk bread?
I do not, I’ve never made milk bread. Have you found one?
Almond maraschino cherry cupcakes 🍒
First time attempting to make buttercream frosting. Props to anyone that makes that - overall cupcake tasted so good though
Made a homemade pizza tonight! Served with a Caesar salad and white wine.
Made pasta fagioli for the first time tonight. Served it with some crunchy, buttery garlic bread. Great for the rainy weather we’ve been having here.
Some of the delicious food that I had in New Orleans. Beignets in the first photo, boudin balls in the second. I also had muffuletta, red beans and rice, king cake, gumbo, tried some crawfish étouffée. For drinks, a daiquiri mixed with ice cream, a frozen grape daiquiri from the oldest building being used as a bar in the USA (tasted like a grape popsicle), a hurricane (originated in New Orleans…but you can get that anywhere now). 10/10 on the food, 7.5 on the drinks overall. Good place to try some new food!
Passion fruit tart from a Michelin Star restaurant I went to a while ago! Chocolate ganache base, passion fruit gelee, coconut ice cream & shavings, honeycomb chocolate. I LOVED this dessert. It was so tangy and sweet at the same time. I’m not a big coconut person but they did it in a way where the coconut wasn’t overpowering and complimented the taste perfectly. I’m drooling just typing this.
At 6/3/24 07:17 PM, JumboPumpkin wrote:Trying out a sourdough starter for the first time, cuz I wanna make cookies from the discard. I was even surprised with a sourdough starter jar as a gift, it's a charming lil thing
The recipe
Troubleshooting
Oooh! How’s the sourdough coming along? Did you make the cookies yet?
Strawberry 🍓 jello poke cake. It was so moist and perfect.
Made one-pan fajitas the other day, chicken, yellow/red/green bell peppers, white onion, a fuck ton of spicy spices muy caliente 🔥 and heated up tortillas and beans on the side. I stuffed one tortilla with all toppings and hot sauce and I was stuffed, so yummy.
Threw together a Greek Pasta Salad today for a cookout tomorrow. My fingers still smell of red wine vinegar and oregano. 🤭
At 4/7/24 10:12 PM, Prinzy2 wrote:I used my Maui rib marinade on some chicken last week. The flavor was awesome with the cinnamon and pineapple, the rest of it left a lot to be desired though. First thing I did wrong was put everything together first thing in the morning and let it marinate for about 10 hours. By the time I was rinsing it off, the chicken was damn near dissolving in my hand because of the ginger and pineapple, they are fantastic meat tenderizers. Then I threw it on the BBQ and it was just falling apart on it, and I over cooked it so it was dry dry dry. Like, I drank a whole beer to choke that chicken (lol) down.
Maybe if I'd tossed it in some flour and fried it up...
Anywho, it was a spectacular fail in front of my 7 guests whom I've never cooked for before. Life and learn.
omg 😂 at first i was like: what does Maui marinade taste like, pineapple? Then I was like oh no….not the overmarinading. Is the ginger flavor potent? I’m not a ginger girl myself. But I do like the citrus flavor that pineapple brings to some dishes. Then the dry cooking omg. And the 7 guests? Did any complain, or remark or did they all just pretend it was alright while you knew otherwise?
Had baked Alaska Flambé tonight for the first time ever. This dessert was superb. Delicate and delicious. White cake and macadamia nut ice cream. Rum and vodka stoli on the bottom. Meringue…burnt. To die for. 💕
At 3/19/24 10:14 PM, Prinzy2 wrote:At 3/17/24 10:02 PM, Kiwi wrote:First time making creamy steak pasta. Lately I’ve been enjoying making homemade sauce, and it tastes so much better than the jar sauce. I used egg noodles & garnished with spinach and sun dried tomatoes.
The sauce was incredibly easy to make: Butter, minced garlic, salt and pepper, heavy cream, Parmesan cheese.
Looks amazing, and the steak looks perfectly cooked.
This guy popped up in my Facebook feeds last year and since then, his recipes have been the baseline for my own pasta sauces. He's also got some hilarious reaction videos where he just rips on Gordon Ramsey, as well as others.
A couple recipes worth checking out if you want to head to flavortown.
Spaghetti alla Carbonara
Penne alla Vodka
I don't always have access to guanciale or percorino, so I just use bacon and Parm and it turns out great.
Pasta is definitely the way to my heart. Thanks for the recipes! Penne alla vodka is so delicious
First time making creamy steak pasta. Lately I’ve been enjoying making homemade sauce, and it tastes so much better than the jar sauce. I used egg noodles & garnished with spinach and sun dried tomatoes.
The sauce was incredibly easy to make: Butter, minced garlic, salt and pepper, heavy cream, Parmesan cheese.
Kielbasa, potatoes and fried cabbage 😍
My first time ever making stuffed peppers. I really enjoyed them.
First charcuterie board of 2024 + fruit accompaniment ☺️
Cheers to a Happy and Healthy New Year! 🥂 More cooking, learning new recipes, and spending time in the kitchen on my agenda for 2024.
(Photo is vanilla soy yogurt, berry granola and fruit - cantaloupe, pineapple, grapes & bananas)
At 12/22/23 04:30 PM, JumboPumpkin wrote:Bumping this thread to spread some holiday cheer! I made two batches of fudge. One regular (with half of it sprinkled with some Christmas-themed chocolate chips) and the other one peppermint flavored (requested by a relative). I'm not crazy for peppermint in general, so I'm not gonna be eating on the latter batch very much, but it is still pretty good. Used some peppermint extract. Spilled quite a bit on the kitchen floor, but that just means that the kitchen smells good
Regular
Peppermint
Looks yummy! 🥰🎄
At 10/21/23 10:27 PM, OlTrout wrote:
Rotini in a smoky ragu. Used Aleppo peppers for some heat and some Spanish smoked paprika for depth of flavour. This is rich as rich can be, perfectly balanced with balsamic vinegar and fresh-grated parm. The Sangiovese here paired insanely well, with it's own smoky notes and a good amount of acid / sugar / tannins to cut through the richness of the beef and olive oil. I spaced on picking up some fresh herbs for the evening so the plate looks a little bit like the picture you might see on a jar of pre-made pasta sauce.
Anywho... Buon appetito.
Brb coming over for date night and you’re serving me this
At 10/18/23 06:44 PM, JumboPumpkin wrote:At 10/18/23 06:04 PM, Kiwi wrote:At 10/16/23 03:59 PM, JumboPumpkin wrote:No one's posted here in a bit, so I hope y'all don't mind if I respond here again. Since Halloween's just around the corner, I've really wanted to try this bad boy out:
https://eatthedead.com/brimstone-bread-black-and-red/
Wish me luck, I've never made bread outside of pumpkin bread
by myself before
Good luck! Let us know how it goes :)
Lmao, I tried it not too long after I posted that. It turned out way different, but the taste? Immaculate for a first time.
"Wow, it...certainly looks different from the reference photos."
So, I've never baked bread that included yeast. I didn't realize that you could kill yeast with hot water. So I wasted the first two packs of yeast cuz of hot water. I ended up using the last of my yeast on my second attempt. That means I didn't have enough yeast to make the black part of the bread. I also didn't use enough food coloring, so the bread came out pink instead of red. I also nearly destroyed the electric mixer, cuz it was the closest thing I had to a stand mixer. A whole buncha mistakes happened, but in the end, they turned out quite tasty. I'm down to make some homemade bread again; I'm especially psyched to try out sourdough.
That’s a tasty looking fleshlight 😂
At 10/16/23 03:59 PM, JumboPumpkin wrote:No one's posted here in a bit, so I hope y'all don't mind if I respond here again. Since Halloween's just around the corner, I've really wanted to try this bad boy out:
https://eatthedead.com/brimstone-bread-black-and-red/
Wish me luck, I've never made bread outside of pumpkin bread
by myself before
Good luck! Let us know how it goes :)
Spooky Szn spooky snacks 🧁
Ensalada bonita (dressing oN tHe SiDE)
bon appetitties
At 7/29/23 07:30 PM, MondoBilby wrote:I make this focaccia bread often. It has thyme, rosemary and garlic on top (and a little inside). Please ignore the completely burnt garlics, you can’t taste them at all when you eat it so no burnt taste.
damn this looks good af
At 6/11/23 07:56 PM, OlTrout wrote:Also I made entirely way too much coleslaw. Can somebody please help me eat 2 heads of cabbage?
yesssd I was gonna say the coleslaw on the sandwich 👌🏻 such a good touch
