The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 24 of 36
Regarding chocolate flavor...
I don't know where to get them anymore, but if anybody ever has an opportunity to obtain the following, I highly recommend so unless you are easily addicted.
There was a product from Haagen Daz which was named something like a fudgesickle. It used a phrase like Belgian Chocolate. They were unbelievable. Never had any other fudgesickle like it. I still dream about the taste. Had one every time I saw them.
Regarding frosting, I have little or no interest in icing, regardless of flavor. But those frostings that seem part custard, or part marshmallow, or bart butter cream, or part Cool Whip, or part pudding - I can handle that action.
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Quote:
Originally posted by JEWELSTAITEFAN:
Regarding chocolate flavor...
I don't know where to get them anymore, but if anybody ever has an opportunity to obtain the following, I highly recommend so unless you are easily addicted.
There was a product from Haagen Daz which was named something like a fudgesickle. It used a phrase like Belgian Chocolate. They were unbelievable. Never had any other fudgesickle like it. I still dream about the taste. Had one every time I saw them.
Regarding frosting, I have little or no interest in icing, regardless of flavor. But those frostings that seem part custard, or part marshmallow, or bart butter cream, or part Cool Whip, or part pudding - I can handle that action.
Haagen Daz still makes ice cream bars but I don't think I've seen anything like that. Though they do make a delicious chocolate ice cream with chocolate chunks it.
I've bought that for years. Now, I buy Magnum mini-bars which is vanilla ice cream covered in dark chocolate. Not too sweet which is what I like and so good.
Any icing or topping for a cake is usually too sweet for me. So I just scrap it off. When I bake cakes or cupcakes for myself, I always use just a little less sugar in them. Then never, ever frost them.
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Looks like Kraft peanut butter has stopped making sugar-free and salt-free peanut butter in little jars. It had a blue label and was really good.
I like Kraft so I will have to switch to another one of their products. They are still making a peanut butter without sugar or salt but in a bigger jar and it has the oil on top. That is such a pain to mix into the product.
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So I tried my filled curry-flavored gram-flour biscuit recipe, and it's promising but it DEFINITELY needs work!
First of all, for the protein I used cubed boneless skinless chicken thighs and cooked them plain. For the vegetables I used cubed partially cooked potatoes, diced caramelized onions (so good!), and peas, because I like them and their flavors go well with curry flavor. For the commercial curry mix I used Simply Organic curry powder. I used Bob's Red Mill garbanzo bean flour for the biscuit dough. And I used a combination of an unfiltered organic store-brand coconut oil which has a slightly sweet-coconut flavor (unlike the filtered kind which is flavorless), and Kerrygold unsalted butter which is cultured and has that cultured butter flavor. I used the broth that cooked out of the chicken thighs to moisten the dough.
As for flavor - uncooked, the garbanzo bean flour has a distinct 'beany' taste, which cooks out. And I wasn't thrilled with the curry powder - it has bitter undertones and not enough of the sweet-fragrant curry powder flavor I was expecting. Perhaps if I buy a garam masala instead I'll get a better flavor.
As for texture - oy. When I mixed everything together it had a LOT of volume! I had to pack it down to fit it in my 12 of 2C Pyrex dishes. And that made everything dense. Obviously I need to do something different! So I might have to either abandon the whole idea and just spoon a curry-flavored biscuit mix over the top of the chicken-vegetable curry; OR reduce my vegetable volume quite a bit, even though those are pretty much all my servings of vegetables for the day. The one thing I can think of doing though is to either eliminate the potatoes or reduce them quite a bit, and increase the onions, since they cook down phenomenally when you caramelize them, and they add a sweet-caramel-onion flavor. I may try that.
Otherwise, they're tasty and edible enough that I find myself gravitating to them when I'm looking in the freezer for a meal. The CHALLENGE is to not treat them like a biscuit - which is to reheat them through, then split them in half, and butter them.
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Steamed brussel sprouts and steamed salmon for supper tonight.
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And now I'm hungry!
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Quote:And that's a problem because...???
KIKI: The CHALLENGE is to not treat them like a biscuit - which is to reheat them through, then split them in half, and butter them.
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Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
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Quote:I noticed fresh b sprouts are in season. Dear daughter loves them but can't eat many of them because of IBS.
Originally posted by Brenda:
Steamed brussel sprouts and steamed salmon for supper tonight.
I did roast chicken with roasted vegetables ...
Lightly butter/oil skinned chicken and flavor with salt* (*sorry JSF!) and pepper. I put the wings, thighs, and drumsticks in first with lightly buttered/oiled orange sweet potato and eighthed onion at 325 for about 20 minutes, then added the chix breast pieces, b sprouts and zucchini slices, Continue roasting until vegetables are tender thru.
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Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
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Do you roast long enough to get lightly browned edges? Those are SO tasty!
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Quote:
KIKI: The CHALLENGE is to not treat them like a biscuit - which is to reheat them through, then split them in half, and butter them.
Quote:
Originally posted by SIGNYM: And that's a problem because...???
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
HA HA!!
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