I’ve been trying to add to my recipe book again. I have this great recipe book like this where I can keep all of the recipes that I enjoy. It’s way easier to make the grocery list if I look through it and remind myself of past meals that were good. I print recipes off Pinterest or Allrecipes.com so they’re the size of a recipe card (or two) and then I cut the “cards” out and glue them onto the pretty recipe cards that go with my book.
This week, I’m mostly doing repeat recipes, but I wanted to share a couple new ones that I tried:
This turned out good. Baby G thought it was amazing though and ate it all. I doubled the recipe thinking that I wanted leftovers, but as you can see there were a LOT of leftovers when I doubled it. I think the original recipe probably serves 4 people a really decent size portion. This is one of these situations where I enjoyed the recipe, but looking at how much leftovers we have makes me a little ill.
Cake mix cookies: I haven’t posted about these before, but recently I’ve been making like three batches a week because they’re addictive. Amazing. I recommend not making them because once you make them you’ll need to have some on hand every day. Dieting is a b*&$^ with these around.
This is the recipe I use now. I may try this one with applesauce substitute though to make them lower calorie; while it seems like you might as well go all in when you’re baking cookies, I imagine at 3 batches of cookies a week that the 5 calories (guestimate) I’ll save will add up. Ha. Gosh I love these cookies so much that I include them in my prayers each night.
My friends got me this great sushi kit for one holiday way back when and Daddy B was the first to pull it out to use it. Sushi just seemed way too complicated to me, but now that he’s cracked into it and tried it, he helped me learn how too so we have a date night every now and then with sushi. Lots of fun and super yummy!
This right here is the kit we use and we think the directions are pretty good.
Just to give you an idea of the process, here’s some photos of ours…
|Step 1: Cook your rice, cut your seaweed wrap to fit on the roll up thingy.|
|Step 2: Cut up your sushi “guts”: in my case avocado, seeing I’m allergic to shellfish.|
|Step 3: Lay out your seaweed wrap, then the rice on top. With wet hands, press
down on the rice to flatten it out. Then flip it onto the roller thingy.
|Step 4: Add your sushi guts.|
|Step 5: Flip the roller thingy to roll over the guts. Then twist it away from your while applying downward pressure until it rolls all the way up (see photos below).|
|Step 6: Once you roll it up all the way, lift up on the roller thingy and bring it over the edge of the other end of the sushi roller thingy, press down. This tightens up the roll further.|
|Step 7: Release and the roll is ready.|
|Step 8: Cut your rolls with a sharp, wet knife and use slow cuts without applying too much pressure.|
|Step 9: Enjoy! Gosh that’s beautiful!|