I know I said we'd try to get the next one out in a week. It's a couple days overdue, but we tried our best.
Without further ado:
Mike and I had a lot of fun making both videos, and we're considering doing more. These ones were my brainchild, so Mike will come up with the next idea, but suggestions are welcome. If you guys don't find it funny, that's ok, because we're perfectly alright with laughing at our own jokes. Feel free to laugh at us all you want though, any attention is good attention, right?
So now that you've seen my silly side, I hope I haven't scared you away. It's just another way to keep sane, (or insane, whichever you'd prefer) during the offseason. Big thanks to Mike and Rosie for taking part, and thanks to Alyssa Schmidt, Amy Danforth, and my mom, for submitting the meal ideas. Here's the recipe's for the desserts:
3 slightly beaten eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup butter melted
1 teaspoon vanilla
1 1/4 cups pecan halves
1/2 cup brown sugar
2tablespoons butter soften
1.prepare and line crust in pie pan. preset oven for bake 350 degrees. Combine eggs, corn syrup, sugar, melted butter, and vanilla. Mix well, then add all but a half of cup of the pecans. Place the pastry-lined pie plate on the oven rack and carefully pour the filling into pastry shell. to prevent overbrowning edges, cover the sides with foil. Cook for 25 minutes. Mean while use the last 1/2 cup of pecans, brown sugar, soften butter, and sprinkle of cinnamon to stir together into a crumbly mixture. the butter should be mixed in with all the brown sugar and pecan pieces. After the 25 minutes, take off the tin foil, and sprinkle the mixture across the top, the more caramelized you want it, the more brown sugar and butter you put. Bake for another 20-25 minutes or until the middle is set and a knife is inserted and comes out clean and the top is a dark golden brown. tastes amazing with icecream and whip cream when warm.
Yogurt Parfait: From Mylene Saxton
For the non sweet tooth that you are, get some balkan style plain yogourt (big container not an individual sized one) and add "quaker croque nature" cereal or any cereal that is similar, add cut up fresh fruit or berries of your choice, and add a bit of maple syrup or honey and mix.
Cheers,
Ben Jammin
Without further ado:
Mike and I had a lot of fun making both videos, and we're considering doing more. These ones were my brainchild, so Mike will come up with the next idea, but suggestions are welcome. If you guys don't find it funny, that's ok, because we're perfectly alright with laughing at our own jokes. Feel free to laugh at us all you want though, any attention is good attention, right?
So now that you've seen my silly side, I hope I haven't scared you away. It's just another way to keep sane, (or insane, whichever you'd prefer) during the offseason. Big thanks to Mike and Rosie for taking part, and thanks to Alyssa Schmidt, Amy Danforth, and my mom, for submitting the meal ideas. Here's the recipe's for the desserts:
Pecan Pie w/ caramelized top: From Amy Danforth
Single pastry pie crust3 slightly beaten eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup butter melted
1 teaspoon vanilla
1 1/4 cups pecan halves
1/2 cup brown sugar
2tablespoons butter soften
1.prepare and line crust in pie pan. preset oven for bake 350 degrees. Combine eggs, corn syrup, sugar, melted butter, and vanilla. Mix well, then add all but a half of cup of the pecans. Place the pastry-lined pie plate on the oven rack and carefully pour the filling into pastry shell. to prevent overbrowning edges, cover the sides with foil. Cook for 25 minutes. Mean while use the last 1/2 cup of pecans, brown sugar, soften butter, and sprinkle of cinnamon to stir together into a crumbly mixture. the butter should be mixed in with all the brown sugar and pecan pieces. After the 25 minutes, take off the tin foil, and sprinkle the mixture across the top, the more caramelized you want it, the more brown sugar and butter you put. Bake for another 20-25 minutes or until the middle is set and a knife is inserted and comes out clean and the top is a dark golden brown. tastes amazing with icecream and whip cream when warm.
Yogurt Parfait: From Mylene Saxton
For the non sweet tooth that you are, get some balkan style plain yogourt (big container not an individual sized one) and add "quaker croque nature" cereal or any cereal that is similar, add cut up fresh fruit or berries of your choice, and add a bit of maple syrup or honey and mix.
Cheers,
Ben Jammin
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