Last night was another one of my adventures in baking.
But this wasn't a misadventure for once.
I didn't make cupcakes, pies, or even another one of my cheesecake flops.
I made "Perfect Potatoes Au Gratin," one of PW's latest food blog recipes.
Cheesey, gooey, garlicy potatoes.
If you don't like garlic, you will not like this.
Smelled like heaven in my house.
When I came back from working out it smelled like I'd died and gone to Garlic.
At least we'll be safe from those Twilight boys though.
Here's the recipe I used.
One thing PW forgets to mention when she teaches you how to smash garlic properly is exactly how much force to use.
You don't want to slam! the can down on top of the garlic but gently press or else you wind up with garlic cloves on the floor, in the sink, in the living room......you get the idea.
Not too much pressure on the garlic, folks.
(And I hope that the Chihuahua lady could smell it!)
Next time I believe I might go a touch lighter on the garlic and a touch more on the cheese.
Actually, a lot more on the cheese.
And maybe cook it a bit longer so that the potatoes are softer.
Needs tweakin'.
On second thought, was this a misadventure in baking?