Q Kitchen

  Ingredients (this will make about 2.5 cups of caramel sauce): *1.5 cups cane sugar (I use organic blonde cane sugar) *8 ounces butter *3/4 cup heavy whipping cream or even half and half will do In a heavy bottom pan on medium high heat, melt sugar stirring constantly with a stainless steel serving spoon. I do not recommend using a whisk for this. This process can take 15-20 minutes and be prepared for it to start clumping initially but do not worry as these clumps will also melt and caramelize. (Remember to check my video for more on this in the form of visuals) It is important that you keep stirring and watch closely, turn down heat some if necessary to prevent burning of the sugar. Once the sugar is fully melted, add the butter and turn the heat down to medium. Keep stirring as butter melts. During this phase it may seem like the butter and caramel are not going to blend but just keep stirring until it is fully blended. This may take about 5 minutes. Once it is blended well, r...

  Ingredients   1x 2x 3x Filling 3   tbsp   ( 42.61   g )   butter ,  very soft, not melted 1/4   cup   ( 50   g )   brown sugar replacement 2   tbsp   ( 20.29   g )   allulose 1   tsp   coconut flour 1   tsp   cinnamon Cookie Dough 1/2   cup   ( 113.5   g )   butter ,  softened 1/2   cup   ( 95   g )   granular sweetener ,  erythritol-based recommended 1   large  egg ,  room temperature 1   tsp   vanilla extract 2 1/2   cups   ( 280   g )   almond flour 1   tsp   baking powder 1/4   tsp   salt Glaze 1/3   cup   ( 63.33   g )   powdered sweetener 2   tbsp   ( 30.43   g )   heavy cream 1 to 2   tbsp   Water to thin 1/8   tsp   molasses ,  (optional) 1/2   tsp   cinnamon Cook Mode Prevent your screen from goi...

  Ingredients    Brine 3   quarts   water ¾   cup   sea salt ½   cup   brown sugar 1   beet, medium  peeled and slices for color (optional) 1   teaspoon   black peppercorns 1   T   mustard seeds 1   T   coriander seeds 1   teaspoon   red pepper flakes 5   cloves   garlic   smashed 3   bay leaves Rub 1   teaspoon   cracked black pepper 1   T   ground coriander 2   teaspoon   mustard seeds 1   teaspoon   garlic powder 1  teaspoon   onion powder ½   teaspoon   paprika ½  teaspoon   crushed red pepper flakes (optional) 1-2   bay leaves   crushed Cooking 2  cups   beef broth Instructions   Brine Place brisket in a large glass container, food-safe bucket, or zip bag. Pour cooled brine over the meat, making sure it is fully submerged. Refrigerate 5–7 days, turning once daily for even cur...

  4 cups pasta of choice (elbow macaroni or small shells work best) 2 Tbsp beef broth powder 1 Tbsp tomato powder 1/2 cup powdered milk 1 tsp smoked paprika 1 tsp Italian seasoning 1/2 tsp salt 1/4 tsp pepper

  Ingredients: 7 oz (198g) Marshmallow fluff 1/2 cup (160g) Strawberry jam 8 oz (225g) Whipped topping, thawed 12 oz (340g) Milk chocolate chips Directions: 1. Line an 8x8 inch (20x20 cm) square pan with parchment paper. 2. In a heat-safe bowl, combine marshmallow fluff and strawberry jam. Microwave briefly (about 20-30 seconds) and stir until melted together and smooth. 3. Gently fold in the whipped topping until the mixture is uniform and airy. 4. Spread the pink mixture evenly into the prepared pan. 5. Freeze for 3 to 4 hours until the slab is very firm. 6. Remove from the freezer and slice into rectangular bars. 7. Melt the milk chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. 8. Dip each cold bar into the melted chocolate to coat completely. Place on parchment paper to set. Prep Time: 15 mins | Cook Time: 0 mins | Total: 3 hrs 15 mins Kcal: 260 | Servings: 12

Ingredients 3.33   pounds   potatoes   Russet or Yukon Gold, preferred 8   tablespoons   butter   softened and cubed, salted or unsalted is fine 0.5   cup   whole milk   warmed 0.33   cup   heavy cream   warmed 0.17   cup   sour cream   or cream cheese salt and pepper to taste   start with half a teaspoon of each and add more as needed Instructions Peel the potatoes and rinse. Cut the potatoes in half or quarters depending on the size.  3.33 pounds potatoes Place potatoes in a large dutch oven or stock pot. Cover potatoes with cold, salted water. The water should cover the potatoes by at least one inch. Bring the water to a boil and cook just until the potatoes are fork tender, about 15 minutes. Drain the potatoes and return to the hot pot. While the potatoes are cooking, start heating the milk and heavy cream in a small sauce pan over low heat OR heat in the microwave. 0.5 cup whole milk, 0.33 cup...