Bonerboard

That's a lot harder than I thought. When I am writing about something, I am simultaneously doing it because I don't wanna forget any detail. In this case I would be no longer able to write at a certain point, because (figuratively speaking) the ink drips out of my fountain pen. 🍆💦 I thought about a video tutorial, but AdonisMale is not a video platform and such a video would probably not pass Youtube's upload filter. The only way to distribute a video tutorial on Youtube is to show the subject exemplarily. But should I really show you how to stretch a 1" garden hose so that you can push a zucchino into it? 🤔

Haferplätzchen (Oat cookies) Ingredients: 400 g butter (really soft) 500 g oat flakes * 200 g wholegrain spelt flour * (or wholegrain wheat flour) 250 g raw cane sugar * (or ordinary sugar) 21 g cream of tartar baking powder * (or baking powder) 1 vanilla bean 1 pinch salt 4 eggs 🥚 (from happy hen 🐔) Preparation: Beat the butter with the vanilla pulp with sugar and a pinch of salt until foamy. Add the eggs one by one while beating (1 minute per egg). Mix the wholegrain flour with the baking powder. Gently fold in the wholegrain flour and the oat flakes. Preheat the oven to 175 degree Celsius forced air convection. Place walnut-sized heaps with sufficient spacing (3x the size) with an icing bag onto a baking tray lined with baking paper. Bake the cookies at 175 degree Celsius (forced air convection) for about 12 minutes. Put them with the baking paper on a cooling grid for about 5 to 10 minutes, and then remove the baking paper. * I attach great importance to healthy and high-quality ingredients. I always try to buy Demeter or organic products (Demeter is organic+++). I make the oat flakes myself of naked oat with a flaker (image on the right hand side). The taste of freshly flaked oats is not comparable to that of purchased flakes. With a grain mill I grind the wholemeal flour myself. Here, too, quality and taste are much better. Raw cane sugar isn't healthier than other sugar. The main difference is its caramel like flavor.

I know. 😁 Next time I should use more lube for my dry humor. 😂 😘 Anyways, Troy's cousin is worth a visit.

Cucidati fig jam filled Italian Christmas Cookies just made a batch and they are srumdiddlylicious

@Tomster I was joking dear! You really didn't need to explain! 😘🤭

Thanks, @Kawika ! When I do steak au poivre, I deglaze the iron skillet with an ounce or so of brandy, then add crème fraiche, let it warm through for a minute, and top the steaks with a generous portion of the sauce. (For the benefit anyone who's never deglazed a hot skillet with brandy or other liquor, it's best to first remove the skillet from the heat and let it cool for a minute or two, then add the liquor and return to the heat. Otherwise, singed eyebrows or worse are a definite risk!)

Thanks a bunch, @Kawika That sounds very simple. I love to make such products myself. My Brod & Taylor (proofer, yogurt maker and slow cooker) will get a new task shortly. 😊

It's pretty easy and there are tutorials on line...but I put a glass bowl with heavy cream with a dash of buttermilk (2 TBL BM to a cup of cream) in my yogurt maker and cook it over night. An oven on a low temperature will do the same thing. And then refrigerate it overnight.

@Tomster Yes can you explain? 😂🤭

To be honest, I'd probably spend half a year doing stretching exercises. (Do I have to explain which part of my body this affects? Do I have to explain that I don't get wet there on my own?) Suzie, you made me jealous and horny! He is gorgeous! His doing is....

Vanillekipferl (Vanilla crescents) Ingredients: 420 g butter (slightly soft) 500 g flour, type 405 160 g sugar 200 g ground almonds 1-2 vanilla beans (depending on their size) 1 pinch salt * (homemade) vanilla sugar * icing sugar Preparation: Mix the dry ingredients (flour, ground almonds, sugar and a pinch of salt). Add the butter and vanilla pulp and knead quickly by hand to a short pastry. (Short pastry is ready when all ingredients are combined and you can make a ball out of it. If you knead it too long, the biscuits will get hard.) Cut the shortcrust pastry into 4 pieces and form rolls (not buns) with a diameter of about 3 cm. Wrap the rolls in cling film and put them in the fridge at least overnight. (You can store the pastry in the refrigerator for 1-2 weeks.) Preheat the oven to 175 degree Celsius. Take the rolls out of the fridge and let them acclimatize for about 10 minutes (one at a time, the pastry shouldn't get to war and soft). Slice the rolls into pieces of about 0.5 to 1 cm. Make small balls out of them, turn them into small rolls and bend them into the shape of a waxing moon. Place them with some space on a baking tray lined with baking paper. Bake these cookies for 12 to 18 minutes at 175 degree Celsius forced air convection. They are ready baked when they are slightly brown from the edge. Put them with the baking paper on a cooling grid for about 5 minutes (they are still very soft and fragile). Dip into vanilla sugar and then into icing sugar with the top down. I don't do this because it's just too much sugar for us. Do it if you like it super-sweet. Haselnusstaler (Hazelnut thaler) Ingredients: 420 g butter (slightly soft) 500 g flour, type 405 160 g sugar 200 g ground hazelnuts 1 vanilla bean (depending on their size) 1 pinch salt Preparation: This recipe is basically the same as above. I just replaced ground almonds by ground hazelnuts and take less vanilla. The steps are also the same. The only difference is that I just slice the rolls into pieces of 5 mm and bake them as they are. It's up to you to give them a different shape. If you want a topping, you can give some stripes of good dark chocolate on it. Please visit the blog entry below for an overview of the flour types mentioned.