Homemade Chili Powder

Lately, I have been making my own powdered spices. It started with cumin. I can't eat any store-bought cumin powder in jars because it tastes raw as if I'm eating dirt or something. Cumin seeds IMHO should be toasted first before grinding to release their aroma and flavor. The store-bought spices, including the expensive ones, are also almost always stale and lacks flavor.

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Sous Vide Pork Tenderloin And Chicken Thighs

As usual, I'm late for the party. Sous vide cooking has been around cooking blogs for many many years already and although I have cooked homemade sausages sous vide style in very low temperatures, I didn't want to buy yet again a cooker that will occupy a large area of my kitchen counter. Also, they used to be pricey.

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Spanish Polvoron

with cinnamon

with powdered milk

I love Filipino Polvoron, homemade or store-bought. I haven't tasted its Spanish parent which is made with powdered almond. Spanish polvoron, unlike the Filipino cookie which is simply molded after mixing, is baked in a low heat oven for 30 to 45 minutes. They are not as crumbly and therefore easier and neater to eat.

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Salted Caramel Apple Butter

I made [reduced carbs] salted caramel sauce yesterday and added a little of it to pan-browned apples. The result, in my honest opinion, is an improvement on the usual spiced apple butter recipe which I made once before. It pairs very well with toasted challah. If you like apple caramel candy, then this is the apple butter recipe for you.

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