I agree on the PB - but I still buy the natural stuff to avoid the sugar. Left to my own fat devices, I'd prefer some extra sugary Peter Pan with honey.
I really prefer mac & cheese made from the box or with Velveeta to something with real melted cheese. Really, most things that are supposed to have a nice, melted cheese consistency, like nacho cheese dips, soups, etc., are better with Velveeta, even if it is nasty as all heck.
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I love Velveeta. It's the Midwestern in me. I love that I grew up in the dairy state but still love fake cheese. I will chow down on anything made with Velveeta.
I also secretly love Diet Coke even though it is horrible and makes me feel like shit.
Post by granthamite on Feb 4, 2015 13:44:43 GMT -5
Pancake syrup - I prefer Log Cabin to the real maple stuff. Smart Balance Margarine vs. butter I agree with bowies about grape flavoring I use artificial liquid coffee creamer too - plain though, not a big fan of flavored coffee. But the powdered creamer - blech. Diet Coke. My MIL is constantly raving about Vitamin Water and how she gave up diet sodas. Uhm, no thanks.
Oh! I have another one. A Philly Cheese Steak is just not a Philly Cheese Steak without Cheez Whiz. Don't give me this "but it's so good with Provolone" crap (I'm looking at you, DH!).
I also agree with a bunch of these. Kraft, peanut butter, I LOVE cherry (not diet) Dr Pepper.
Milk chocolate too. Especially the crappy kind like the outside of a Snickers bar. YUM. DH bought me some high quality dark DARK chocolate for Xmas and it took me awhile to eat it, b/c I ate all my milk chocolate first.
I have not, but he usually does not steer me wrong.
The best brownies I've ever had came off the back of a Guittard extra dark chocolate chips bag. Oh dear god. I think my H and I were crying tears of happiness.
Truffle Brownies
Recipe from Guittard
1 2/3 cups Guittard 63% extra dark chocolate chips 3 tablespoons unsalted butter 3 tablespoons water 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 3 large eggs 1/4 cup all-purpose flour
Position a rack in the center of the oven and pre-heat to 325. Line an 8 inch square pan with aluminum foil leaving the edges long enough to use as handles to life out the brownies after they bake.
In a medium pan, melt the chocolate, butter and water and stir until smooth. With a wooden spoon beat in the sugar, salt and vanilla. Beat in the eggs, one at a time until smooth and glossy. Stir in the flour until just combines. Spread the batter into the pan and bake 35-40 minutes or until a crust forms on the tip. The center of the brownies with be moist when tested with a toothpick.
Do NOT OVER BAKE.
Place pan on a rack and cool for 3 hours or overnight. remove brownies from pan and cut into 16 squares. Enjoy!