On cravings.

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Every now and again, I do in fact feel like baking something savory.  Now, usually this craving comes in the form of buttery, flaky, biscuity goodness, but it's also been known to rear its head in a sharp, tangy, cheddary way.  As it did last week.

Now, as someone who never visited restaurant chains as a child (my parents are food snobs, much to my childhood chagrin– not that I mind these days!), I can't testify as to the oft-cited deliciousness of the Red Lobster Cheddar Biscuits.  I can, however, say that the many bloggers and food message-board commenters who describe them gave me a major jones for cheesy, chivey, garlicky goodness.  So off I went to hunt for a recipe that would be easy to throw together with stuff I already had in my pantry.  And boy did this one fit the bill! 

Easy biscuits, easy cleanup!

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And that's the best kind of recipe, in my opinion!  Although the delicious results don't hurt either:

And now, as promised, instead of writing about the biscuit-making, I'll just let the pics and captions speak for themselves.  That last post got kind of long-winded...

Normally I sift for no man, but I'd had enough mistakes to allow for a little humility.

Easy cleanup point number one: cling film instead of flour on your surface.  Easy peasy!

Who can take a sunrise, sprinkle it with dew?

Pin It Not me, apparently.  No candyman am I.

I've been trying to make candy all week.  I can't make it to my boyfriend's families houses for the holidays, so I wanted to send him with a big, pretty jar of caramels (I was going to make toffee, with chocolate and nuts, but his dad hates chocolate.  I KNOW).  I found a recipe on Allrecipes.com, which is my new favorite hunting ground because of the number of reviewers and the helpful suggestions they make about cooking time, flavors, etc.

The recipe, found here, looks really easy.  There are only 7 ingredients, and the process is basically: put all ingredients in saucepan, bring to boil over medium heat, and when a candy thermometer reads 250 (or 240, as most reviewers suggested), pop it into a greased tray to cool.  A few hours later, Bob's-yer-uncle!  Easy peasy caramels!

So far, so good.

But in this instance, even 217 reviewers and all their collective wisdom couldn't help me.  First, there was the problem of the corn syrup the recipe calls for.  They don't really do corn syrup here in the UK, so I was back to substituting.  The first time around, I used a combo of something called liquid glucose and honey.  The consistency seemed right, and I didn't think honey flavor would be a problem.  And it wasn't, although it was noticeable.