Adventures in the Kitchen

Well it's not news to anyone that I love to cook.

It's become a stress reliever for me, I think. 

Yup.

Just decided that.

Cooking is how I relieve stress.

I love it.

Well it seems like I learn something new every time I cook.

This past week I learned an incredibly valuable lesson, that I would like to share with you all, concerning cooking with oil.

First: Oil gets hot. I mean, HOT. Very hot. Dangerously hot.

No, I did not burn myself.

Or the food.

Worse.

I melted my measuring cup.

Note to self: Pouring hot oil fresh off the stove from the pan into a plastic measuring cup is never a good idea.

I was making gravy.

From scratch.

Creamy, delicious (yes, it turned out DELICIOUS) country gravy to go over my fried porkchops and mashed potatoes.

The recipe said that after frying up the porkchops, to measure out 1/4c of the drippings and oil to use for the gravy.

They should have noted not to use a plastic measuring cup (ya know, for us amateur cooks out there...).

Well, the dinner turned out fabulous (if I do say so myself) I went out that night after dinner and got some new measuring cups (because I can't have an incomplete set of cups!) and made the smart decision of investing in metal measuring cups this time.

On a side note: I must share a recipe with you all.

I don't usually, but this is a must try for everyone.

One: because it's to-die-for-delicious.

Two: It's pretty much THE easiest (not to mention tastiest) dessert I've ever made.

It's these little guys:

It's so easy, you don't even have to write a recipe down.

Here's what you do:

Roll out some Pillsbury crescent rolls onto a baking sheet.

Chop up butter into little tiny pieces (cold, right from the fridge butter obviously works best for chopping) and sprinkle over the rolls. 

Drizzle some brown sugar and granulated sugar over.

Then sprinkle some cinnamon. 

Pop 'em in the oven at 350 degrees for a few minutes until golden brown and bubbly!

Voila!

Deliciousness.

Oh yes, the icing drizzle!

A couple of spoonfuls of powdered sugar and a couple of tablespoons of milk to your desired consistency and sweetness. 

You can't go wrong.

Seriously.

Go make this.

Right. Now.