And deterrents, or or deterrents?
Just fencing hasn’t worked that well for me, unless I want to go way deep and spend more effort putting up a fence than I probably feel I should.
It’s that time of year again. Lots of squirrels everywhere. They’re okay as food, but they’re small.
The neighbor’s dog just loves tearing them apart. So much joy! Total PITA to try to eat according to Mr. Kidd, so let the dog have a few minutes of fun.
i’ve been thinking about making my own miso – anyone ever done it? it doesn’t sound super difficult, it’s just a lot of waiting. my only hesitation is that it makes a LOT of miso in a batch (7 lbs!) and i’m not sure if i can cut it in half or not.
but the allure of fresh, home-made miso is so strong…
WANTED: a GREAT sugar cookie recipe
I’ve searched the www but I see so many conflicting reviews. I trust you all. Anyone got a good one?
I unfortunately don’t have any specific suggestions (and my go-to site for ideas on recipes I haven’t made didn’t have any for this), but one aspect of that would probably have to do with what you’re looking for. Similar to chocolate chip cookies, sugar cookies come in chewy or crisp, different textures, how sugary, etc. Getting a type you’re not expecting can be a bit of a let-down, even if someone else thought they were great.
I’m going for buttery, vanilla-y, and a little soft inside. I’m open to a little sugar crystals on the outside.
Decided I’m going to try Preppy Kitchen’s recipe because I haven’t tried any of his recipes yet and they always look good.
I made them and they turned out so pretty. I can’t tell yet if I like how they turned out because I ate so much cookie dough and now I can’t taste right.
Avoid old women wearing black clothes, conical hats, etc, and living in gingerbread houses. They might decide to show you that you can taste right. 
Not sure how I feel about them. They were like a high end Nilla wafer. Seemed like it was missing a flavor. The texture was interesting. Like a shortbread. Seems like something to play around with. Perhaps a touch of almond extract.
Sorry, I am late to the party. Real Life is hectic.
This is not so much a sugar cookie, as a sugar cookie with attitude. A lot of brown sugar, so some chew and more flavor than a traditional sugar cookie. And if you live in a place where cannabutter is available, this is a good place to use it. It gives it a nice vegetal flavor.
Is it odd that now I’m suddenly wondering what a sugar cookie made with caramelized sugar would be like?
This is perfect for me. I have some extra brown sugar. These will be my next batch.
That sounds delicious. I used to sometimes get the sugar in my fudge to caramalize a bit and that tasted amazing.
I hope you enjoy them. There are seven recipes (out of 600) in my Paprika cookbook that have five out of five stars. This is one of them.
Well, not quite caramel, but I have made cookies and cakes by pressure cooking sweetened condensed milk into something between dulce de leche and real caramel in the Instant Pot. It gives baked stuff an interesting sophisticated flavor with some depth to it. The kids don’t like it, and the Ratwoman and I do, so… there’s a win! If you’re interested, I can come up with some recipes.
That makes excellent icing for a yellow layer cake. So simple and so good.
What amount of time, and how much at a time?
It depends on the brand of condensed milk you start with. If you use the Eagle brand (I think widely available in the US) it takes 60-75 minutes of high pressure in the IP to give a nice medium brown product that’s sweet but with a hint of bitterness. If you’ve ever had the Bonne Maman Confiture de Lait it’s quite similar to that.
I usually dump out a can into a pint Mason jar and put the top on but don’t screw it down. Cook for the necessary time and allow natural release. Let the jars cool. Beware, the stuff inside is dangerously hot and will stick to anything! When it’s cool, seal the jar and refrigerate. (If you’ve ever done home canning, you should be safe to seal the jars and keep them unrefrigerated, but I don’t do that.) Bring to room temperature before using. Or eat out of the jar with a spoon. 
Never thought to use a Mason jar with the top sitting there but not screwed on. That is useful, thanks! I assume you put the jar on top of a steamer rack or something so that it’s not sitting on the floor of the pot.
I have counseled so many people to not cook the condensed milk inside the unopened can – seems to be the universal choice all over the world – so I’m glad I can now offer an option that won’t be that much more difficult to do, and certainly a lot safer!
