Monthly Archives: March 2016

Key Lime Might Be be The New Chocolate

 

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Key Lime Might Be the New Chocolate.I’ve recently noticed that there is a whole world of Key Lime flavored things  co-staring in the sweets department everywhere I go.

The Key Lime is a small thin skinned seedy lime that turns yellow when ripe.  Key Limes are higher in acid, aroma, sweetness and bitterness than a Persian Lime.The Key Lime is best known for flavoring the Key Lime Pie that is associated with the Florida Keys.

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I saw some Key lime Coconut Patties.

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Keylime Pie filled Chocolates.

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Key lime Cookies.

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Key Lime White Chocolate Cookies. (excuse the poor photo)

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I never thought I’d ever come across Key Lime Pie Gum.

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Some sort of Key Lime Candy Disk.

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Key Lime Cake Mix and Frosting

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Key Lime Candy Crunch

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Key Lime Fruit Slices made by Cavalier Candies.

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Key Lime Starlight Mints

I’d never imagined I’d ever come across so many Key Lime Flavored things.

Key Lime might be the new chocolate.

 The Forking Truth

The Forking Truth

Live a Little and Forking Try a New Pepper

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Live a little and Forking try a new pepper!

There’s a whole world of different peppers out there and they all taste different.

I decided to try the peppers in my cabinet and will try to describe how they taste.

To taste the spices I used a mild slice of cheese and hoped the flavor of the pepper would get absorbed into the cheese.

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I’ll start at about 7:00 on the plate and work my way clockwise till I get in the middle of the plate.

Nora Pepper-Earthy and fruity with a little heat- more smokey/earthy than Aleppo Pepper. Nora Pepper is a staple in Spanish Cooking.

Aleppo Pepper- More sweet and fruity than the Nora Pepper. Slight earthy-smoke flavor with Medium heat.

Malabar Pepper- A familiar all purpose pepper black pepper but very flat one note tasting after tasting Tellicherry Pepper.

Tellicherry Pepper- Sweet smooth black pepper taste that doesn’t burn mouth like the Malabar.  Leaves a hot finish.

Piment D’ Espelette – Unique- Like super really good but better spicy paprika. Fruity, medium spice and more.

Cayenne – Smokey, earthy, hot, slight bitterness.

Shredded Red Pepper – Fruity with mild heat. Almost herbal taste.

Szechuan Pepper – (not a true pepper) Mix of lemon, ginger and tea leaves. Not hot but mouth numbing. To be used with hot peppers so you can enjoy them more.

White Pepper – Taste nothing like black pepper although white peppercorns are just ripe black peppercorns.  To me white pepper has a dusty potato skin taste. Kind of hot. I like to use some white pepper for potato dishes, risotto and gnocchi.

Live a little and Forking try a New Pepper.

 The Forking Truth

The Forking Truth

 

 

Tumbleweed Potato Chips Recipe

Tumbleweed Potatoes

Tumbleweed Potato Chips

I had my fryer all fired up with canola oil so I thought I’d use my Paderno Spiralizer and Spiralize two russet potatoes. They fried up tasting like potato chips and looking like tumbleweeds so I’m calling these Tumbleweed Potato Chips. I had the oil set on 400 degrees F.  I had to drop the potatoes in about a quarter of the potato at a time because the oil bubbles up from the moisture in the potato and I have a very small fryer. Sprinkled the hot potatoes with fresh ground sea salt and black pepper. They are crispy and different. These Tumbleweed Potato Chips came out really delicious. They would also be awesome on top of a casserole or topped with a yummy cheese sauce, a creamy dip or just plain.

Ingredients for 4 large servings

2 large russet potatoes – spiralized

canola oil to fill your fryer

fresh ground sea salt to taste

fresh cracked black pepper to taste

Directions

I set my fryer at 400 degrees F. Carefully placed potatoes using tongs about 1/4 of one potato every partial minute till oil bubbles seized in two batches. When you pull out the tumbleweed you place it on a pan covered with paper towels and season the tumbleweed right away.

Something fun you might want to make once in a while.

It's a Forking Potato of course it's Yummy. The Forking Truth

It’s a Forking Potato of course it’s Yummy. The Forking Truth

Sometimes you just have to Spice It Up

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( apologies in advance if photos are upside-down or sideways having technical difficulties)

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If you were a fan of Food Network’s The Great Food Truck Race Series than you might have watched the Spice it up Food Truck from Scottsdale Arizona winning most of the challenges.

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The Spice it up Truck set up at the Scottsdale Arts Festival in Scottsdale AZ so I thought I’d Check them out. My husband and I were pretty excited to try them because we were already a fan from watching the TV Series and also we LOVE Flavorful Spicy International Food.

I noticed that the Spice It Up Food Truck Proudly Posted a Grade “A” Maricopa Health Inspection so I had no worries about this food truck  being a “Roach Coach.”

So we order three things to share.

The Chicken Tikka Masala was oddly mild coming from a truck called Spice It Up. The white meat chicken in the dish was moist. The sauce tasted mostly of tomato. The crisp that came with it was greasy but tasty. The bowl was about 75% rice. This was sort of a toned down chicken tikka masala and not what I was expecting from Spice It Up. Still it was tasty and to me it was the best of what I tried.

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Lentils- Nice presentation. Not bad but very mild also mostly just rice.

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Thai Red Curry Panang Style – Nice fresh crisp vegetables but dry white meat chicken and with only the mildest flavors that resembled red curry. This dish lacked any sauce at all so it was just dry instead of saucy like it should be. Also it was made without heat. Another dish that was a surprise from someone called Spice It Up because-

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They needed to forking Spice It Up!

Anyone would enjoy these dishes if you never had them before because everything was fresh and mild flavors were present. The food seemed to come from a clean atmosphere and the people working there were pleasant.

For my taste they forking needed to Spice It Up!

I felt that the food truck should read- We DON’T Spice It Up!

Rated 1/2 a Fork because it's a mix of good and not so good

Rated 1/2 a Fork because it’s a mix of good and not so good to me.

I note this is just my forking opinion and your forking opinion may differ.

The Forking Truth

The Forking Truth

My Forking Review of the Carrot Cake Hershey’s Kisses

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The Carrot Cake Hershey Kisses are only sold at Walmart stores. I thought this seemed like an interesting flavor of candy as it’s something that I think was never done before.

I found that when you chomp them down you get way more of the sweetness.  This candy runs on the sweet side for candy. I think the candy kind of taste best this way when you just eat it. However you can experience much more complexity if you let the candy melt in your mouth.

To me this candy kind of  taste like you scraped out a spoonful of carrot cake frosting with some of the cake in your frosting followed with a chemical aftertaste when you just eat them.

When you let it just melt in your mouth there is more of a show and the flavors that come to you in layers.

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I was hoping to start with a hint of buttery carrot taste that I didn’t get. Instead I just got sweetness that tasted like lower quality white coating of some sort. Then an unpleasant  gritty texture came to my mouth. Suddenly a taste came that was something that reminded me of my childhood…..forking Play Doh-

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(a child’s modeling clay) No I never ate Play Doh but I still remember the scent of white Play Doh and that’s what I got in my mouth. Soon the taste changes again and I could taste something that tasted like cream cheese frosting and next came an almost realistic kind of tang like from cream cheese.  Some spices followed that seem a little gingery and lastly I get a bang of a possible raisin or raisin like flavor. Sadly the finish leaves my mouth with that darn chemical aftertaste.

Almost  good!

Rated 1/2 a Fork because it's a mix of good and not so good

Rated 1/2 a Fork because it’s a mix of good and not so good

To each his own. This is only my forking opinion and your forking opinion may differ.

The Forking Truth

The Forking Truth

 

Spicy RED Skhug Sauce Makes Your Hummus Extraordinary Recipe

Hummus with Spicy RED Skhug Sauce

Hummus with Spicy RED Skhug Sauce

One of my all-time most popular recipes on this site is my Spicy Green Skhug Sauce. Two whole forking years after I published it that recipe is still the most viewed. Basically Skhug sauce is a Yemenite Middle Eastern Hot Sauce made of hot peppers, garlic and spices. Skhug is used to zip things up. Skhug is also considered to add health benefits to food.

In case you don’t know skhug is also a “flavor bomb” It’s scorching hot, complex and flavorful. Since it;s a bomb a little goes a long way.

Skhug is made in three varieties, red -made with red peppers, green – with lots of cilantro, green peppers and parsley and brown with tomatoes, peppers and herbs.

Hummus with Spicy RED Skhug Sauce

Hummus with Spicy RED Skhug Sauce

In the past year or so I’m liking different fresh hot peppers that I can purchase here in Arizona.

At the moment the most flavorful pepper I’ve found is the banana pepper because they are not just very hot but have a lot of delicious flavor. I would convert most of my earlier recipes using hot peppers to include the banana pepper since the ones I buy here are hot and flavorful.

Banana Peppers

Banana Peppers

The banana pepper comes in a rainbow of colors and the ones sold in Arizona are extremely hot and flavorful unlike the banana peppers grown back the east cost where they are milder.

I made this recipe with red jalapeño peppers that were milder and fruity and that one red banana pepper. I also added roasted red bells peppers and the sweet liquid they gave off from roasting.

Skhug must have a good amount of garlic so I used my garlic confit that added refinement, a special sugary sweetness and a more delicious and more soft roasted garlic flavor. This hot sauce came out forking delicious.

I wasn’t in the mood for cilantro so I added a little fresh mint instead. I note that you are free to add cilantro for a more traditional taste.

Skhug is a very hot but delicious sauce. You might want to use it to flavor dressings, dips, sandwich spreads or hummus.

Traditional Skhug is  minced or relish like in texture. I choose to blend it because I didn’t want to get too much hot pepper in a bite.

Ingredients makes about 12 Servings

6 red jalapeno peppers – core and stem removed – pepper chopped

1 red banana pepper – core and stem removed – pepper chopped

2 roasted red bell peppers – core and steam removed chopped and include sweet liquid released from roasting

3-4 Tablespoons garlic confit – roast garlic cloves covered at 350 degrees F with sprinkle of extra virgin olive oil till soft 1-1 1/2 hour and whip till like butter

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon cardamon

pinch cloves

1/4 teaspoon caraway

1/2 teaspoon kosher or sea salt

1 lemon – just the fresh squeezed juice

2 Tablespoons extra virgin olive oil

1 Tablespoon fresh mint –  chopped

1 Tablespoon fresh parsley –  chopped

Directions

Blend and your ready to serve.

Enjoy

Hummus with Spicy RED Skhug Sauce

Hummus with Spicy RED Skhug Sauce

This is Great and that's The Forking Truth

This is Great and that’s The Forking Truth

Day Two Devoured Culinary Classic Sunday March 6th 2016 #DEVOUREDPHX

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Apologies for any upside down or sideway photos. We are working on that problem. I don’t see the photos upside down or sideways. Calling Apple about the problem.

Devoured Culinary Classic is a festival of many of Arizona’s best restaurants, wineries, breweries and local food artisans. It’s a two day event that takes place at The Phoenix Art Museum every year. It’s like the Disney World of Food Festivals in Arizona for foodies..

Your appetite gets wet as they start you off in the reception room before you attend the festival. Some of the food artisans in the reception room were.

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Sol Mexican Cocina handing out chicken tostadas.

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Zaks Chocolates

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Tazzina di Gelato from Tucson AZ.

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Gelatine Nation

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NutWhats Chocolates

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Urban Cookies and Bakeshop

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Leoni’s Focaccia

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LJ’s Gourmet Popcorn

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It’s just about to turn 11:30 and the general admission attendees are about to join the masses of VIPs who pay about twice as much and gain an hour earlier admission and a few other minor perks.

My first stop is at the Barrio Urbano/Cafe.

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I thought it was great that Chef Silivia was there getting the crowd all wowed up about her food in Spanish. Her signature guacamole with pomegranate seeds was offered along with chicken mole, duck mole and esquites asados (Mexican Corn).

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Province made pork jowl confit

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Artisan Crafted American Kitchen and Bar set up a nice spread of Lamb Sausage, Smoked Sweet Potatoes with Horseradish cream and Pork Jowl.

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Phoenix Public Market made carrot cake and a lovely wheat berry salad.

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Pulled Pork Sandwiches and Butter Cake from Frasher’s Steak House.

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Porchetta Piadina from Virtu Honest Craft. These are very porky even the bread is made with pig. They offered an assortment of piadina threw out the day with optional house made hot sauce.

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Tongue Pastrami from Citizen Public House

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Sumac Cured Hamachi and a Chocolate Dessert that was spicy and too hard for my fork. I had to pick it up to try it. It was tasty but too hard.

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This was a piece of Lardo from Quiescence with a sort of apple slaw. It’s a shame my photo of what they called Opera Cake didn’t come out well because it was one of the very BEST Things I tasted from Sunday at Devoured. It was the most demential of flavors and textures of anything I tried in the two days at the festival. It was citrus and hazelnuts and a whole lot more! It was just amazing.

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Okra made Tomato Salad garnish with crispy chicken skin.

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Lamb Ragot with Gnocchi

and

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Nutella Frappe from Cibo

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It was a half hour wait in the very bright Arizona Sun for a trip to Japan from Hanna Japanese Eatery. They always serve unique food at Devoured. I wasn’t able to photo the food as I like because I needed two hands here to carry off the food.

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They put a lot of work into this …..They made Japanese American Style Sausage Sandwiches, Simple but tasty butterfish, a sort of cold coin purse made of tofu that held noodles and mushrooms, a rice dessert flavored with matcha and raspberry. The most unusual but special egg. It takes a week to make this egg and they start with a special egg called a pullet egg. That means it is the first egg a chicken lays. The egg is soft boiled and served in dashi and hard to find seasonings. I know for most people this was the top dish or one of the top dishes of the festival. My husband picked up the salted cherry blossom water. I tried a small sip and at first I almost choked because it was so salty but it did have an unusual refreshing quality to it. I must be honest because this is the Forking Truth and admit I appreciate all the love and work that went into all these generous offerings but several of the items I tried I would never want to try again. I hard a hard time with almost raw eggs in cold liquid. I also might have enjoyed the tofu purse if it was warm and got fried to a crisp. I like matcha but rice desserts I haven’t developed a love for yet.

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Beckett Table served ribs over jambalaya and an asparagus salad with little pieces of brittle in it.

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Then it was another half hour wait in the hot strong Arizona Sun but for Kai this time. Kai is special and not just any other restaurant. Kai is AAA FIVE Diamond and Forbs five star restaurant. They are unique and offer a menu that is rich with Native American Culture.

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Wild Game Machala, Smoked Trout Rllette served on native cracker and a light mousse-like layered chocolate dessert.

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One of the top plates that I tasted was this Beef Tenderloin from Litchfield’s at the Wigwam. It was like butter in my mouth. Everything about it was delicious. The beef was prepared in a Sous Vide at 132 degrees for four hours and then seared.

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The steak was served with Beet Vinaigrette, Valdeon Blue and Beet Kimchee.

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Elements is the restaurant that has celebrity Chef Beau Mcmillan as executive chef. They served BLT Panna Cottas.

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In the middle of the festival for about an hour the general admission attendees were out of water.

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We were very thirsty and my husband complained to a few people about it. The nice people from The Larder and The Delta gave us a bottle of water after my husband asked them to spare one. Latter a nice lady from The Palor found us in the crowd and gave us a bottle of water too. Soon after that bottles of water arrived in the bins.

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House of Tricks served Scallops topped with Trout Roe and some unusual leaves and beet powder.

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Pork Belly from The Larder/The Delta

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The Milk Bar served Pirogies, Beet Soup and Cheese Cake.

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District American Kitchen and Wine Bar had tasty smoked pastrami sandwiches on pretzel bread and pickled vegetables, Pork Belly and Jam Sandwiches and made to order Strawberry Lime Pops.

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The Market Restaurant and Bar offered a bountiful display of House Made Chips with aioli, Chicken, Beef Carpaccio, and something chocolate for dessert.

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This was some sort of spinach croissant cracker topped with mushroom mousse from Second Story Liquor Bar. This was surprisingly tasty.

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Short Leash Hot Dogs had mostly doughnuts. The Fried Dough on the left side was filled with ham and cheese.

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Bitter and Twisted served SPICY Beef Cumin Wontons

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I got to Relish at 1:30 and they were out of food.

We came we saw and we Devoured. Believe it not I missed a few tables and I also didn’t try everything I photoed so I missed a few gems. It was easy for me to pick a best dish on Saturday but Sunday is much tougher because majority of the food was equally good. One day latter I’m still thinking about how good the Beef Tenderloin from Litchfield’s really was and I’m also still thinking about how interesting and detailed the Opera Cake was from Quiessence was so maybe those might be my two top picks at this moment.

For me Sunday offered much more in variety than Saturday. I thought Sunday seemed more crowded than Saturday. 2016 Devoured improved and had less bottlenecking in the flow of the crowd than 2015. The live Chef demonstrations stage was dropped this year and made more flow for attendees. It seemed like less California Wines were being poured. Every year Devoured evolves.

That was Devoured 2016.

The Forking Truth

The Forking Truth

 

 

Day One Saturday March 5TH 2016 DEVOURED Culinary Classic Phoenix AZ

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Devoured Culinary Classic is an annual two day event that takes place at the Phoenix Art Museum. This is Arizona’s biggest food festival that also includes wine, beer and local food artisans.

Just like most years pork is heavily featured. Lines were short. Water was available and rest rooms were fresh, clean and well maintained.

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In the reception room there are several food artisans that welcome you before you actually attend the festival. One was AJ’s Fine Food that made a vegetable and pasta quiche topped with a shrimp. It was very hardy and if you ate it all you wouldn’t be hungry.  Usually AJ’s offers an eye dazzling spread of desserts but this year they donated the take home wine glasses and bottled water to the devoured event and of course offered quiche.

Other reception room offerings included-

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Aloha cakes

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Heavenly sweets

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Fluff it gourmet marshmallows

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Cookie Girl Cookies

And More

Now the clock turns to that magic time of 11:30 and the doors open to the general admission and I get to attend the festival. I do note I am not a professional food critic so I can eat what I want. I chose to skip some things and only tried what I thought I might like. I didn’t try everything I photoed so it’s possible I missed some gems.

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The Clever Koi was my first stop and I tried their version of teriyaki short rib with daikon kimchi. My piece was marbled with more fat than I can tolerate.  My husband’s piece was less fatty than what I had. I picked the wrong sample for me.

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Aioli Gourmet Burgers is a food truck that set up here and made Italian Style Cheese burgers with pancetta and mozzarella cheese. The people there were very pleasant and conversational.

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The most stunning plate was the salad from St Frances. This was among my favorites of the day. It just made me happy to look at it and I enjoyed the impossible to find glacier lettuce in the salad. This really was a joy to eat.

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The Dhaba offered Tikka Masala, Muttar Paneer and a beverage. The food seemed toned down in flavor from the last time I tried their food but it was still good.

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The best of what I tried came from Binkley’s. It didn’t look special but it was perfection. Smooth velvety mushroom soup with a truffle foam. I actually went back to have a second serving of this soup because it was so fantastic.

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I skipped over The Vig but it was nice that they made two offerings of crab salad and bacon wrapped chilis.

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One of my husband’s favorite bites came from Lon’s at the Hermosa. It was Pork Mangalitsa over sweet corn bread.

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Lon’s at the Hermosa also offered salad.

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One of my husband’s other favorites was the pork belly tacos from Otro Cafe.

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Pork Tostadas from the Sierra Bonita Grill and-

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Chicken Tortilla Soup that was rich with tortillas.

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Tavern America offered salads topped with duck confit. I didn’t try this one but my husband said the duck meat was on the dry side.

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T Cooks offered Pickled Beets with Goat Cheese and-

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Bourbon Bacon Cookies

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North Italia offered Pork Agnolotti that were generous in size.

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Simple but nicely executed bacon wrapped shrimp from the newly opened Desert Rose Steakhouse.

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Urban Beans made Deconstructed Tamales. Usually Urban Beans is among my favorites at Devoured but this one wasn’t for me.

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The soon to open Match at FOUND:RE made Korean Style Short Ribs.

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Another one of my husband’s favorites was the Ancho Glazed wild boar belly over polenta.

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It was about 85 degrees outside and the Coconut Lemongrass Sorbet from Alto Ristorante really hit the spot. It was the best of the desserts I tried on Saturday.

The Henry offered really thick toast with roasted asparagus decorated with flowers and lots of light but rich sauce. It was pretty but sort of weird. Sorry my photo came out blurry. The henry also offered coconut cream puffs that were tasty.

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I was so looking forward to this Chicken from the Phoenix City Grill. I love good chicken and it’s my favorite protein. To me there is nothing more delicious than really flavorful juicy chicken. Then after a bite or two……

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IT WAS FORKING RAW!

We showed the cook so he’d know to cook the chicken more.

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I thought the Hamachi Crudo from Corduroy was a breath of fresh air after all the heavier offerings.

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Cafe Lalibela gave you a postage sized whole meal on a plate.

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Windsor gave out Menage Pork.

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Cute little Coffee Toffee Drumsticxs from Churn.

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Pork Empanadas from Joyride Taco.

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Short Rib filled pasta from Federal Pizza.

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The food from Bootleggers might have been great but-

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They were out of food when we got there at 12:30.

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Pat and Waldo’s and Otakumen are twin newly opened restaurants that do Italian Food and Ramen. It was bold that participated in Devoured. I thought some of the execution seemed off.

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I thought it was special and nice that O.H.S.O. gave out doggie bags with House Made Dog Biscuits made with beer by product for Dogs. My Dogs devoured the biscuit.

We came and Devoured. Can’t wait for Sunday!

The Forking Truth

The Forking Truth

 

 

Anise Biscotti Recipe

Biscotti

Biscotti

Biscotti is a sliced double baked cookie.

Biscotti is a loose term because true biscotti are free of butter and oil. Leaving out the butter or oil makes them very hard and crunchy and not the best for eating but wonderful for dunking in certain libations or coffee. Old world true biscotti are made with almonds and pine nuts and are free of butter or oil.

I liked one of Chef Giada De Laurentis’s recipes for biscotti and it a very good recipe but I tweaked it slightly. The biggest change might be using bread flour instead of regular all-purpose flour. I like the crispier texture that you get with the bread flour and I also double cooked the cookie longer. I also chose to change the flavor by not using chocolate chips and using anise seed as the flavor. These cookies aren’t too sweet and have half the butter in the recipe as a typical cookie. The texture is crisp but not too dry and wonderful for eating.

This recipe makes about 33 cookies they last for weeks in a sealed bag or container and they also freeze well too.

Ingredients to make about 33 cookies about 33 servings

2 cups bread flour

1 1/2 teaspoon baking powder

1/4 teaspoon kosher or sea salt

3/4 cup sugar

1 4oz. stick unsalted butter (at room temperature)

2 XL eggs beaten

1 teaspoon anise seeds

Directions

Set oven to 350 degrees F.

You will need a baking sheet and silicon mat. (I hand mix everything with a fork)

In a medium bowl mix the butter and sugar well. Add beaten eggs and mix well again.

Add all remaining ingredients and mix well.

Set in the refrigerator at least half an hour up to the next day.

Mold the dough into two logs on your silicon covered baking sheet.

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Bake 25 minutes at 350 F

After 25 minutes they should look like this.

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Pull them out of the oven and let them cool. (about a half hour)

Now get a bread knife and make 1/2 inch slices. (I think it’s easier if you are very gentle and lightly glide the knife threw in a sawing motion)

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Lay the cookies going the same way in three rows on your baking sheet and turn your oven down to 300 degrees F.

Put the cookies in for 15 minutes.

Turn down the oven to 275 degrees F.

Take the cookies out and let them cool a little till you can handle them and turn them over to crisp the other side. Put the cookies in for another 15 minutes. Pull them out and enjoy!

Biscotti

Biscotti

These are forking great! I think every one will love them.

The Forking Truth

The Forking Truth

Forking New Weird Different and Special Edition Cereal Out There March 2016

 

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Every time I go to the stores I always see some new different or weird cereals. I never know what I will see. Here are some of the cereals I came across.

Minions cereal…..Why the Fork would I want to eat a Minion?…..Apparently Minions are forking banana berry flavored in this box anyway.

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Peanut Butter Multi Grain Cheerios is new to me. I wonder why the Cheerios are different colors? Isn’t peanut Butter one color?

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Some kind of Frozen Cereal that isn’t forking frozen.

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Shredded Wheat with forking lumps of granola in it.

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Dora Explorer Cereal? WTFork is that?  Little girls floating in your cereal bowl? That’s horrible. We have too many no-gooders out there doing harm to people. This could be the start to   dastardly doings to the wrong minds. I could envision a gangster eating a bowl of cereal like this.

Lots of Cereal out there has gone Star Wars Style.

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Reese’s Puffs and Cookie Crisp

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Star Wars Cinnamon Toast Crunch

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Forked up Fruit Loops called Bloopers.

When the loop accidentally gets over-filled it’s no longer a loop it is a blooper.

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Caramel Crunch Superman Inspired Cereal.

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Batman Chocolate Strawberry Cereal sounds almost cool. Somehow I can’t imagine Batman doing Forking Chocolate Strawberry Cereal. The cereal people got that one wrong. Sorry but Batman has to be something far cooler like menthol mint or hotter like “Smoking Jalapeño” cereal. Now that smoking jalapeño might be Batman….NOT forking chocolate strawberry.

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Crunchy Flax….Never heard of that one but it sounds forking healthy and it’s gluten free!

Looks like rabbit food with all them little kibbles or pellets.

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This one must be a leftover from Halloween. The box is kind of frightening to look at and the cereal looks horrid to me with orange coloring and loose brown filling.

Look at the sign on the left side of the box. Without my forking glasses on it looks like the sign reads orange color chocolate COCKROACHES!

These were some of the New, Weird or Special Edition Cereals I forking saw out there. I never  know what I will see when I hit the stores. I don’t forking know WTFork I’ll see next!

 The Forking Truth

The Forking Truth