A couple of weeks ago, when I made this Peanut Butter Cup Fudge, I also made this sugar and sprinkled it on the top to add a little bit of a textural bit to it. As if the fudge wasn’t over the top as it was, eh? Anyway, turns out that this sugar is pretty over the top as well and I have made it a couple of times since then. Great (really great!) in tea, goes well with fruit, on cereal, a last little bit of flavor in yogurt; I even put just a bit on a steak the other day.
World Nutella Day is coming up tomorrow. Yeah, there is such a thing: World Nutella Day. I’m not making it up. And while I guess that someone at the Ferrero Roche company might object to me calling this homemade hazelnut chocolate spread Nutella, it is more or less the same thing, eh? So there you have it: make your own to celebrate the day!
Getting to be Valentine’s Day so I thought that I would start putting up some ideas, in case you wanted to make something for your sweetheart. First up this year are these lovely gems. Overload on the chocolate with dipping and pecans as well. These are small (used a 3 inch cookie cutter) but pack great flavor. Easy to make too!
These are celebratory cupcakes. Why, you ask? Well, today is the 5th Birthday (anniversary?) of this here Cup of Sugar :: Pinch of Salt website. Yup, it was 5 years ago on a snowy weekend that I started this adventure and who knew I would still be going strong 1152 recipes later. So happy birthday, CSPS. Have a cupcake on me!
And now for something completely different: Mexican Food. Not something that I am particularly good at making, but I suspect that is more because I don’t *practice* making it enough, because these tortilla with shredded beef and spicy slaw turned out pretty amazing. Experiments on a Sunday afternoon.