Passion for food

This sugar free strawberry lemonade is the best! I was inspired to make this by all of the various flavored lemonades I see in stores and places like Sonic that offer that diet limeade. The problem with all that stuff? It's not very good, at all! Plus have you seen those ingredient lists?  Is this a glass of lemonade or some kind of dark Alchemy?! So of course I came up with my own version with only 4 ingredients (5 if you count water), because that's just how I roll. And once I had perfected this, I can not drink that commercial stuff anymore.  It all tastes like someone spilled perfume in there, yuck! But with my version all you can taste is the fresh lemons and strawberries, the way it should be! As I noted on the video, if you are worried about using Erythritol, well don't be its fine! But if you are anyway feel free to just use sugar. As for the Splenda if you're not a fan you can use Stevia, monk fruit, or whatever you are more comfortable using to round...

Hack for the best hickory smoked pulled pork BBQ! The best BBQ Pulled pork takes time! But maybe not as much time as you think. With this simple, literal food "hack" you can shave several hours off of your total cooking time. Barbecue restaurants usually brag about how their BBQ pork is "slow smoked" for 12, sometimes even 24 hours! To me thats just crazy, and explains why commercial BBQ is usually bone dry and then covered in sauce in the hopes we wont notice. Well that's not how we will be doing things today! In today's recipe I will show you how to take an 8lb pork shoulder from start to finish in about 5 hours. The real trick is the two stage cooking method. Some people may be worried that we started our pork out a little hotter than most traditional recipes at around 300F. Traditional wisdom says "low and slow, start at 245 and keep it there!" Well that's just flat wrong. By cooking at a bit hotter while its on the grill we encoura...

Quick and delicious BBQ Sauce This quick and easy BBQ Sauce is well balanced and a great alternative to the bottles of sugar syrup we find on store shelves! One of the reasons I originally came up with this recipe was to find a low sugar low carb barbecue sauce as I was trying to eat ketogenically.  I still think limiting carbs is a smart way to eat, but even though I've re-incorporated a lot of daily carb eating this sauce still shines!  I actually use erythritol for this not sugar, out of all of the sugar substitutes according to my reaserch erythritol comes the closest to normal sugar without any of the nasty side effects some of the others like  xylitol and  sorbitol which can upset some peoples stomachs.  The name makes it sound kind of scary, but its produced from normal sugar by fermentation with a particular kind of yeast, so have no fear!  Barbecue Sauce recipe - Passion for food 1/2 cup apple cider vinig...

Ridiculously decadent black forest cake This super rich black forest cake is actually quite easy to make! The recipe for the actual chocolate cake is something I found online back in the early 2000's, before internet recipes were really a big thing. Normally I make it as a 9" x 12" sheet cake, but when thinking about how I wanted to put together my black forest cake I thought the flavor and richness of this cake recipe would be perfect, and it was! The buttercream frosting and cherry jam are pretty standard, just make sure you get the TART cherries! And don't forget the juice of a single lemon when making the jam the citric acid is a natural preservative and will help keep the flavor sharp and the color a deep red.  I zipped past that part a little too quickly in the video! Ridiculously decadent black forest cake recipe For the chocolate cake: 2 Cups Flour 2 Cups Sugar ¾ Cup  Cocoa 2 Teaspoons Baking Soda 1 Teaspoon Ba...

My better than the McRib barbecue sandwich not only has a flavor profile & texture that matches what we were trying for, but it does it better! And with how inexpensive pork loin is it wont break the bank either!  Better yet, it only takes around 30 minutes to make start to finish. One thing I like to do is take commercial versions of things I enjoy and try and improve them, so I thought.. Hmmm, McRib?! It's okay fellow McRib lovers, we don't need to be ashamed to enjoy them! But they could be way better am I right? So I came up with my own "Barbecue pork" sandwich recipe that does just that. One of the things that makes it special is that even though our pork winds up very tender you get a bit of crunch from that pan fried crust, even with the barbecue sauce on top. Barbecue Sandwich - Recipe  Pork Loin chops, cut about 1/4 to 1/2" thick Sub style rolls Onions Pickles Barbecue sauce  Enjoy!

Cornish Pasties This recipe has been in my family far longer than I have! It was originally my great grandmothers, but could go back even further. I have this old recipe card, written down for my mother while she was actually pregnant with me. Apparently her version of the recipe needed a little... adjustment! And so she got a copy of her grandmothers original recipe from Cornwall England. Hard to get more authentic than that! The actual written recipe reads more like a series of 'suggestions' and updates than anything, but I kind of like that approach because it represents one of the truths of cooking! Careful measuring is great, but in the end you really need to pay attention to whats going on in the bowl/pan/stove and adjust as necessary! These came out perfectly using the 3 to 1 ratio flour to fats, slightly less than the full two cups of water. I skipped the vinegar that seems pointless! The reason you cant be given a hard and fast number on the amount...