Hold on, it might be a bumpy ride.
Pocket Hand Warmers
So, I didn't really have a 'recipe' for this... or a'plan' but they turned out awesome.
Basically I saw the idea all around the Internet - people have cold hands, want to warm them, simple enough.
I just followed my nose and went with it.
Step 1: Get some fleece. I used scraps that I had laying around from other projects. Handy dandy.
Step 2: Get some rice. Don't cook it!
Step 3: Decide what size/shape you want. I made 4 1/2 inch squares for half and martini glass sized circles for the other half. Cut two per hand warmer.
Step 4: Sew around the edges leaving about an inch to an inch and a half gap.
I used a zig zag stitch, both to make it cuter, since I wasn't hiding the stitching, and to make them a bit more sturdy.
Step 5: Fill with rice. If you have a funnel, this process can be really simple and pretty quick.
I did not have a funnel.
I did however create one out of some paper and blue painter's tape. Worked pretty darn well I thought.
Hooray for ingenuity!
So, I filled each about 3/4 of the way full. Basically just going on feel or if its a lighter colored fleece, you can see through them when you hold it up to the light.
Step 6: Sew the gap closed.
Step 7: Microwave about 30 second and voila, warm handsies.
Pretty hard to screw up.
Apple Cider Caramels
I found this recipe through Pinterest.
I found a candy thermometer at the 6th fucking store I went to.
Whatever, I'm not bitter.
Anyway, these little guys are absolutely delicious and turned out nearly perfect each time I made them. Batch #1 I could have sworn was a fluke... I mean it was legit candy - that I MADE.
My mind was blown as well.
Okay, here is the link and the recipe:
I will say the only issue I had was that it took for.ev.er to get the 2 cups of cider down to 1/3 cup.
It could be there was not very much sugar in mine? Maybe that made it cook down slower? Not sure, either way... I'm sure cider's can differ in this so keep an eye on it.
Apple Cider Caramels
Recipe from Our Best Bites
2 cup high-quality apple cider
1 cup heavy cream or whipping cream, divided
1 tsp ground cinnamon
Pinch nutmeg
1/4 tsp allspice
1 1/2 cup sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed
- Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it...it might try to run away. Set aside to cool.
- Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.
- In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
- In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
- Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.
- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight.
Recipe from Our Best Bites
2 cup high-quality apple cider
1 cup heavy cream or whipping cream, divided
1 tsp ground cinnamon
Pinch nutmeg
1/4 tsp allspice
1 1/2 cup sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed
- Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it...it might try to run away. Set aside to cool.
- Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.
- In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
- In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
- Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.
- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight.
Cut, Wrap and Serve!
That's a wrap for those two.
Pretty successful endeavors I would say.
Tune in for more!
-Melizard
No comments:
Post a Comment