If you receive the Menu Mailer, you know we do my husband’s favorite Christmas dessert, an Icebox Fruitcake, each year.
This year, I goofed.
I made a huge batch of marshmallows in order to test some other holiday recipes for future mailers, and accidentally doubled the marshmallow content of the fruitcake when I made it. Distracted by the other foods going on the stove and the kids running through the kitchen, I put almost a whole 9×13 pan of homemade marshmallows into the cake.
I find most mistakes in the kitchen happen when I’m tired or distracted.
I realized the mistake when I saw the mixture was far too wet. I had to add an additional pound of graham crackers to help absorb it. It had a texture that can only be described as sproingy. When you bit, it sprang back at you, leading to quite a few laughs.
We allowed the kids to eat caramel, some cookies and a big slice of fruitcake over the weekend and a big Christmas morning breakfast. We’re now in sugar-fast mode until New Year’s.
This week we have plenty of fat-heavy dishes to make up for the weekend of high-carb intake. I’ve lined up peppermint patties and peanut butter cups for the afternoon snack. Breakfast will focus on eggs and bacon and less on oatmeal. I’m drinking eggnog made with stevia for plenty of good fat. Dinner will be a meat-heavy dish with only a reasonable helping of carb.
Hopefully the bouncing off the walls will end by tomorrow.
I’ve planned this for dinner tonight. This recipe turns out beautifully golden, has a nice texture on the skin and the meat is juicy. It’s a recipe on our regular meal rotation- tasty and quick to pull together.
From the Menu Mailer
Hands-on: 15 minutes
Hands-off: 1 hour
4-8 chicken thighs,with bone and skin
½ cup coconut oil, melted
¼ cup honey (i’ll be using 1 Tbs tonight)
2 Tbs mustard
1 tsp curry powder
Preheat oven to 350 degrees.
Place the thighs, skin side up, in a single layer in a baking pan. In a bowl, whisk the remaining ingredients until combined and pour over the thighs. Bake for one hour.
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