Culinary Goods

So, this was good. It's like a pound cake that tastes like almond. The texture was beautiful, even though I was afraid it would be stodgy b/c of how it looked. This recipe came from NY Times cooking, and it originally I think was from the Chez Panisse cookbook. I would make this again. It's not the best in the world, but it's definitely tasty. I honestly think it would be even better with cherries, but peaches were good, and I also put some cinnamon sugar on top.  Almond Cake with Peaches and Cream  Recipe by Lindsey Shere Adapted by Melissa Clark 1 ¼   cups/280 grams softened unsalted butter, plus more for the pan I did 1/4 cup oil and 1 cup butter 1   cup/128 grams all-purpose flour, plus more for the pan measure by weight 1   packed cup/125 grams almond flour or sliced, blanched almonds I did almond flour and measured by weight. 1   cup/125 grams confectioners’ sugar, plus more for serving I did 2/3 cup 6   large eggs plus 1 egg white, at room temperature ½   teaspoon al

I saw something similar on Pinterest, so I tried it out. This isn't amazing, but it's good enough and it's easy. I wouldn't hesitate to make it again. Here is what I did Instant Pot Honey Mustard Chicken 6 chicken thighs (bone-in with skin would be best) Saute in some butter and oil and salt and pepper until they brown a bit. I also added a chopped onion at this part. Then, pour the following over that to kind of deglaze the pan: 1/3 cup water 1 tsp. Better than Bouillion 2 T. honey 2 T. dijon mustard or mix of spicy brown mustard 1/2 tsp. garlic powder Add chopped potatoes, carrots, and green beans (I sprinkled this with lawry's seasoned salt). Pressure cooker for 8 minutes. Mine was watery, but I had twice as much honey and mustard and water before I adjusted the recipe to what I have above..

  I love this cobbler. It's something I've made for years, and it's great because you can add so many different fruits and flavor pairings. So it's very versatile. Peach cobbler growing up Mormon was cake mix, sprite and canned peaches in a dutch oven (wtf?), so it was nice to find an actual peach cobbler recipe. It came from Fine Cooking and gets a 9. https://www.finecooking.com/membership/pdf/18915/051086060.pdf

  This was the cornbread we were raised with, and it's just a good traditional recipe that everyone likes. I made up the honey butter recipe for the top, and it's a winner. I honestly have no idea where my parents got this recipe. 1/2 cup butter                                                                2 eggs 1/2 tsp. soda                                                                  1 cup cornmeal 1/2 cup sugar                                                                 1 cup buttermilk 1/2 tsp. salt                                                                    1 cup flour Mix dry, add wet, and do not overmix.  Bake at 375 for 30 minutes.   Honey Butter 1/3 C honey 1/4-1/2 tsp cinnamon 1-2 TBS butter 1/2 C chopped pecans  Melt honey and butter on the stove under medium-low heat. Stir in cinnamon and chopped pecans and drizzle over the top of the cornbread.