I usually bring a chocolate mousse that is very dense and more like a chocolate pudding. It is a recipe that was in the cookbook that came with our first Cuisinart food processor years ago. It is pretty easy to make (by definition if I make it) and involves chocolate bits, cream, sugar and several other things.
@phendrick@zinimusprime Sorry, I use it for oatmeal, including just now! It really is not very attractive but we didn’t have many the size of the double recipe. And if I lent it to you, I’d need you to sign a waiver of liability because since I annoted that recipe maybe 20 years ago, the bowl has acquired a large and dangerous chip on the upper edge.
I don’t cook, but I try to find stuff that people may not encounter commonly but looks attractive, such as unusual drink brands or flavors, tasty food, or what have you. Usually if I can get a few people to try it, if they like it they’ll go back for seconds and more people will try it. One can’t get too weird though, or nobody will touch it
I feel like I should provide some examples, but I’m drawing a blank. Lack of sleep I think.
We don’t get to do the family holiday potluck anymore since we moved out of state, but I used to bring my Amaretto cheesecake. Hmm. I should make one for my husband and me this Christmas. We haven’t had it in a couple of years.
@Pony
After listening carefully to SWMBO’s wants for a bit, a couple of years ago, I bought her a [high-end] set of spring-form pans, but I’m still waiting for the long-ago-promised amaretto cheesecake.
This sometimes occurs due to lack of a ‘known to be good’ recipe being available, so would you be at willing to share yours?
[Recipe- not actual cheesecake, as I’d never ask you to bake for me/us…]
@PhysAssist Happy to share. I got it from a Southern Living Christmas magazine about 30 years ago.
Amaretto Cheesecake
Crust:
1 3/4 cups finely crushed Nilla Wafers
1/4 cup sugar
1/4 cup butter, melted
Filling:
4 (8 oz.) packages cream cheese, softened
1 1/4 cups sugar
1/4 cup Amaretto
4 large eggs
dash of salt
Topping:
1 16 oz. carton sour cream
1/4 cup sugar
1/4 tsp. almond extract
Preheat oven to 350°
Combine cookie crumbs, melted butter, and sugar, mix well with fork.
Press into bottom and up sides of a 10-inch springform pan.
Chill while making filling.
Beat cream cheese and sugar with electric mixer at medium speed untill fluffy.
Add Amaretto and salt, beat untill blended.
Add eggs one at a time, beating just untill blended after each addition.
Pour into prepared pan.
Bake 50 minutes, remove and let cool for 10 minutes while preparing topping.
Mix sour cream, sugar, and almond extract, beat on low speed untill blended.
Spread over cheesecake.
Bake again for 10 minutes.
Remove and chill immediately for at least 8 hours before serving.
@PhysAssist@Pony
Never heard of ameretto cheesecake. I make cheesecake a lot. It sounds good. Is it sweet and creamy, like it sounds? It sounds really good. Sounds like it would be good over a Oreo crumb mixture or labyfingers too.
@kittykat9180
Just pulled the last of my jalapenos out of the garden about 10 days ago. Good choice.
(Been giving a bunch away and gonna smoke some red ones to chipotles tomorrow when the rain moves on…)
She’s a great planner and I am not. I’m the guy that thinks about such things as I’m walking out the door, and she’s already been planning it for weeks.
Pie, homemade pie with an all butter crust - Cranberry Sage Pie is perfect for this time of year. Four & Twenty Blackbirds pie book has taught me everything about pies, highly recommend if you have an aspiring baker in the family.
@zinimusprime Some are more complicated than others but I’ve made a few several times like the Egg n’ Grog Pie (eggnog and bourbon) and the Strawberry Balsamic pie. My pies look more janky than professional but the flavors these ladies put together are just divine. I’d call myself an intermediate baker and the step by step instructions in this book upped my baking game. I also don’t use any other pie or crust recipe anymore - all butter is the way to go. My MIL even started using it for her pot pies.
Whatever the other people don’t want to make or bring. I love to cook, and everyone knows that. They all make their special whatever, and I make what is needed. I am like the 6th man.
Smoked cream cheese and pepper jelly
We used to do a potluck at the hospital, but they’ve since switched that to food supplied by dietary ever since covid. This is still my go-to when we go to other people’s houses though.
For most of the 30+ years I have been with SWMBO, I have been [familially] famous for making baked beans for any and all family gatherings.
This mostly ended with Covid, but not why you’d think.
My go-to base from which to start making the beans was what we’d always had straight from the can in my family, except for the occasional garnishing with some bacon strips- “Grandma Brown’s Baked Beans”.
I came up with at least several variations and embellishments that made my beans popular, even if those ate them became less so… [think magical fruit…]
Unfortunately, the company, an upstate/central NY tradition which had a long and storied history, ran into serious staffing problems during the pandemic and halted production.
There has been talk ever since of them re-starting, but nothing so far.
I have been experimenting with various copycat recipes, and had a close-hit at July 4th this year, but for unclear reasons- [most likely my using a slow cooker, instead of the oven] the Thanksgiving batch did not bear eating.
For holiday parties I tend to bring some sort of candy. Usually peanut clusters that have an unexpected ingredient or oreo mint truffles. If I am feeling particularly ambitious, I make my grandmother’s fudge recipe which is notoriously difficult to get right.
I always bring chocolate chip cookies (no nuts) and people often ask for the recipe.
The recipe isn’t a secret.
It’s printed on the side of the Nestle Toll House bag (- a half-cup of chocolate chips).
You don’t even have to buy the bag. Take a picture of the recipe and buy the store brand or use the one below.
I use real butter and vanilla and add the 2 extra tablespoons of flour.
I have a chocolate fountain - remember those? I once took it to a work holiday party but it ended up being a huge PITA and I spent most of the party tending to it. Horribly hard to clean, too. Never again.
A trunk full of surprises!!
@yakkoTDI how many legs do these surprises have?
@pakopako It varies.
Either pumpkin bread or pumpkin pie cake. I’m the one who handles the pumpkin desserts in the family.
@kjady You should meet my friend. He makes pumpkin logs.
@kjady @yakkoTDI
Pumpkin butterscotch drops are also amazing.
@ybmuG Very nice. My family would be a little let down if there wasn’t also a batch of anise flavored.
I have a Cuisinart one (makes smaller than pictured) and my Grandmother’s iron one that needs an open flame.
@KNmeh7 TBH, the vanilla is for “that” side of the family - you know, the cretans who don’t like anise.
I also make them with black cocoa (taste like oreos), black walnut, toasted coconut, peanuts and peanut powder
I have this round maker and a double, both by Vitantonio and both at least 40/50 yrs old. And I have my great grandmother’s over the stove maker.
Eggnog and Wild Turkey, for said nog.
@ratman
I’m eggnog and captains
I bring paper plates, because I somehow keep ending up at places where the person owns like 3 plates and nobody else thinks of it.
/showme a Cat making Pizza
@mediocrebot no anchovies?
I just say no to pot.luck.
I usually bring a chocolate mousse that is very dense and more like a chocolate pudding. It is a recipe that was in the cookbook that came with our first Cuisinart food processor years ago. It is pretty easy to make (by definition if I make it) and involves chocolate bits, cream, sugar and several other things.
@andyw Share? (Either the recipe or the pudding.)
@andyw @phendrick I second that motion.
@phendrick OK, I’ll try to attach an image of the page complete with my additions-reminders.
@phendrick @zinimusprime Well, if you go too the site they put in my note, the image appears!
@andyw @zinimusprime Thanks. Got it, after right-clicking to open in new tab.
Can i borrow your raspberry bowl?
@phendrick @zinimusprime Sorry, I use it for oatmeal, including just now! It really is not very attractive but we didn’t have many the size of the double recipe. And if I lent it to you, I’d need you to sign a waiver of liability because since I annoted that recipe maybe 20 years ago, the bowl has acquired a large and dangerous chip on the upper edge.
I don’t cook, but I try to find stuff that people may not encounter commonly but looks attractive, such as unusual drink brands or flavors, tasty food, or what have you. Usually if I can get a few people to try it, if they like it they’ll go back for seconds and more people will try it. One can’t get too weird though, or nobody will touch it
I feel like I should provide some examples, but I’m drawing a blank. Lack of sleep I think.
We don’t get to do the family holiday potluck anymore since we moved out of state, but I used to bring my Amaretto cheesecake. Hmm. I should make one for my husband and me this Christmas. We haven’t had it in a couple of years.
@Pony
After listening carefully to SWMBO’s wants for a bit, a couple of years ago, I bought her a [high-end] set of spring-form pans, but I’m still waiting for the long-ago-promised amaretto cheesecake.
This sometimes occurs due to lack of a ‘known to be good’ recipe being available, so would you be at willing to share yours?
[Recipe- not actual cheesecake, as I’d never ask you to bake for me/us…]
@PhysAssist Happy to share. I got it from a Southern Living Christmas magazine about 30 years ago.
Amaretto Cheesecake
Crust:
1 3/4 cups finely crushed Nilla Wafers
1/4 cup sugar
1/4 cup butter, melted
Filling:
4 (8 oz.) packages cream cheese, softened
1 1/4 cups sugar
1/4 cup Amaretto
4 large eggs
dash of salt
Topping:
1 16 oz. carton sour cream
1/4 cup sugar
1/4 tsp. almond extract
Preheat oven to 350°
Combine cookie crumbs, melted butter, and sugar, mix well with fork.
Press into bottom and up sides of a 10-inch springform pan.
Chill while making filling.
Beat cream cheese and sugar with electric mixer at medium speed untill fluffy.
Add Amaretto and salt, beat untill blended.
Add eggs one at a time, beating just untill blended after each addition.
Pour into prepared pan.
Bake 50 minutes, remove and let cool for 10 minutes while preparing topping.
Mix sour cream, sugar, and almond extract, beat on low speed untill blended.
Spread over cheesecake.
Bake again for 10 minutes.
Remove and chill immediately for at least 8 hours before serving.
Garnish with sliced almonds if desired.
@PhysAssist @Pony
Never heard of ameretto cheesecake. I make cheesecake a lot. It sounds good. Is it sweet and creamy, like it sounds? It sounds really good. Sounds like it would be good over a Oreo crumb mixture or labyfingers too.
@PhysAssist @Star2236 it is very silky and creamy. Sweet, but not overly so. It’s been my favorite since the first time I made it.
@PhysAssist @Pony makes me wonder if it would amp it up a bit if you used amaretti cookies for the crust
/image amaretti snaps
@PhysAssist @Pony Sounds delicious!
@ybmuG That’s what I was going to suggest!
@PhysAssist @Pony
Gonna have to try it this year.
Spinach and Stuffing Balls
Nihilism.
@Pavlov No mehilism?
Bacon wrapped jalapeño poppers
@kittykat9180
Just pulled the last of my jalapenos out of the garden about 10 days ago. Good choice.
(Been giving a bunch away and gonna smoke some red ones to chipotles tomorrow when the rain moves on…)
Nothing. That’s what I have a wife for.
She’s a great planner and I am not. I’m the guy that thinks about such things as I’m walking out the door, and she’s already been planning it for weeks.
Pie, homemade pie with an all butter crust - Cranberry Sage Pie is perfect for this time of year. Four & Twenty Blackbirds pie book has taught me everything about pies, highly recommend if you have an aspiring baker in the family.
@Sn0wf14ke um, their pies look amazing! Are they hard to make?
@zinimusprime Some are more complicated than others but I’ve made a few several times like the Egg n’ Grog Pie (eggnog and bourbon) and the Strawberry Balsamic pie. My pies look more janky than professional but the flavors these ladies put together are just divine. I’d call myself an intermediate baker and the step by step instructions in this book upped my baking game. I also don’t use any other pie or crust recipe anymore - all butter is the way to go. My MIL even started using it for her pot pies.
@zinimusprime https://www.food.com/recipe/egg-n-grogg-pie-from-four-twenty-blackbirds-534617
@Sn0wf14ke @zinimusprime
@Sn0wf14ke @ybmuG where do I buy this???
@Sn0wf14ke @ybmuG Also, I’m ordering their cookbook today for my wife. I see new [and larger] pants in my future…
@Sn0wf14ke @zinimusprime i believe i got mine either on woot or the zon. If you search “i ate some pie t shirt” there are lots of examples
@Sn0wf14ke @zinimusprime you should probably get some of the 4XL underwear before they’re gone, too
Roasted veggies, a fancy salad (think tomatoes with shallots and fresh basil, not a mixed greens thing) or some other side dish.
Whatever the other people don’t want to make or bring. I love to cook, and everyone knows that. They all make their special whatever, and I make what is needed. I am like the 6th man.
Smoked cream cheese and pepper jelly
We used to do a potluck at the hospital, but they’ve since switched that to food supplied by dietary ever since covid. This is still my go-to when we go to other people’s houses though.
Cheesy broccoli pasta casserole.
My famous holiday personality.
Honest, I’ve even been granted the FUNcle t-shirt to prove it.
Christmas punch: bunch of dried fruits simmered in spiced cider, served warm. Usually in a mug with a spoon to eat the fruit with
@nobile
Sounds amazing
For most of the 30+ years I have been with SWMBO, I have been [familially] famous for making baked beans for any and all family gatherings.
This mostly ended with Covid, but not why you’d think.
My go-to base from which to start making the beans was what we’d always had straight from the can in my family, except for the occasional garnishing with some bacon strips- “Grandma Brown’s Baked Beans”.
I came up with at least several variations and embellishments that made my beans popular, even if those ate them became less so… [think magical fruit…]
Unfortunately, the company, an upstate/central NY tradition which had a long and storied history, ran into serious staffing problems during the pandemic and halted production.
There has been talk ever since of them re-starting, but nothing so far.
I have been experimenting with various copycat recipes, and had a close-hit at July 4th this year, but for unclear reasons- [most likely my using a slow cooker, instead of the oven] the Thanksgiving batch did not bear eating.
So, the saga will continue…
For those interested in learning more:
https://homeinthefingerlakes.com/grandma-browns-baked-beans/
and
https://www.fingerlakes1.com/2024/06/18/will-grandma-browns-baked-beans-ever-return-to-shelves/#:~:text=Despite offers of support%2C Sandra,be back on store shelves.
PS: When it works, they’re head and shoulders above all the other pre-made “baked” beans.
@PhysAssist what do you mean “when it works”?
@pakopako
As I said, the T-day attempt this year came out like crap, so what I meant was when the beans come out as intended.
I always joke that I’m not allowed to come unless I bring my homemade dinner rolls. And I always make sweet potato pie.
For holiday parties I tend to bring some sort of candy. Usually peanut clusters that have an unexpected ingredient or oreo mint truffles. If I am feeling particularly ambitious, I make my grandmother’s fudge recipe which is notoriously difficult to get right.
I always bring chocolate chip cookies (no nuts) and people often ask for the recipe.
The recipe isn’t a secret.
It’s printed on the side of the Nestle Toll House bag (- a half-cup of chocolate chips).
You don’t even have to buy the bag. Take a picture of the recipe and buy the store brand or use the one below.
I use real butter and vanilla and add the 2 extra tablespoons of flour.
I bring wine, but it’s wine that I make from grapes that I grow, and it’s quite good.
I have a chocolate fountain - remember those? I once took it to a work holiday party but it ended up being a huge PITA and I spent most of the party tending to it. Horribly hard to clean, too. Never again.