#inwah

my recipes from tonight:

Pretzel bites: https://www.bonappetit.com/recipe/pretzel-bites Substitutions: I didn't have pilsner at home so I used hard cider instead - specifically Michigan Virtue Honey Cider. I couldn't find my coarse salt so I used garlic salt instead. Definitely watch'em in the oven -- some of mine were just barely not burned.

Cheese dip: https://www.bonappetit.com/reci…/spicy-cheddar-cheese-spread Only modification: I tripled the garlic.

Ranch dip, literally 12 oz sour cream + 1 package Hidden Valley Ranch Dip mix. It says use it on 16 oz of sour cream, but 12 was what I had left and I thought a stronger flavor wouldn't be a bad thing.

Vegan shortbread: https://www.cookingclassy.com/funfetti-shortbread-bites/ Substitutions: I used Earth Balance vegan butter instead of regular butter.

Forever Open, Clear and Free tea (caffeine free): https://www.adagio.com/signature_blend/blend.html… "red rooibos tea blended with the floral tastes of jasmine, chamomile, and marigold, finishing with the sour-sweet of orange"

Fires of Haymarket tea (caffeinated): https://www.adagio.com/signature_blend/blend.html… "Gunpowder, ginger, ginseng green and red peppercorn"

This month's recipes:

Vegan cornbread - remove 1/4 cup of the non-dairy milk, add 1 small can of corn with peppers (I used jalapeno, but any of the corn-with-peppers varieties will do.) https://theprettybee.com/vegan-cornbread/

Chili butter -- made with vegan butter spread: https://www.myrecipes.com/recipe/chili-butter

Almond flour cookies (taller ones) -- replace the anise liquor with amaretto liquor: https://www.cookingwithnonna.com/italian-cuisine/almond-flour-cookies.html

Almond cookies (flat ones) -- I don't recommend doing what I did, which was just to replace the regular flour with almond flour.  If you do that, you'll want to reduce the butter. https://www.landolakes.com/recipe/17120/chinese-almond-cookies/