I last updated about a year-and-a-half ago. Time flies.
I really have no excuse for it. What have I been doing? Everything and nothing. (On Facebook, I'd be accused of vague booking. Here, I guess it'd be vague blogging.
The last two things I made are chocolate dipped Oreos (I dipped them in bittersweet melted chips and put on wax paper in freezer to harden; they weren't pretty, but hey, they were chocolate) and Braunschweiger liver pâté; it's similar to this recipe but with some major differences:
I ditched the chili powder, used roasted garlic powder (1/4 tsp. and minced onion (1 tsp) instead of fresh. I also added ketchup and French's yellow mustard to taste (about 2 TBSP and 1 tsp., respectively - and it varies by brand, so you need to taste it) as well as about 1 TBSP of McCormick's Bac'n Bits. I had no bacon on hand, or I probably would have put a couple of slices of crumbled bacon in. I have since solved that problem.
Aesthetically, it wasn't outstanding. For the first time ever, large chunks of cream cheese flecked the spread. I could not get them to completely blend in and that bothered me. I've made this several times, and that never happened before. I did leave it at room temperature for 45 minutes. Perhaps it needs to be colder to blend properly? Anyway, the pâté is gone, too, so I have no photos.
My preferred chilling time is at least four hours, but overnight is even better. Another note: there's also a difference between the Jones and the Oscar Mayer brands of Braunschweiger. I feel the Oscar Mayer is more authentic, but both are good.
Bonus: I made a huge number of cookies for gifts and in doing so, discovered an awesome product. Krusteaz Bakery Style Gingerbread Cookie Mix was the best mix I used. (I was a bit crunched for time.)
Will make all three again soon for a belated holiday celebration. When I do, I'll take and post photos.
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