Raspberry pie is my fave

puddin'

Yum

It’s been years since I’ve had pudding

@Rjd I'm guessing the darker one is the low carb one.

@I_53 the bottom one is low carb. Top is normal. You are correct

@Rjd yeah, I assumed so. They tend to bake more quickly. Sweet potato crust has been the most challenging for me. I haven't had good luck with gluten free crusts, either. 🤷 Cauliflower crust has turned out ok, though.

I seasoned it with salt pepper garlic powder chili powder and paprika

Perfectly cooked

https://youtube.com/shorts/c02DUYexOI8

Why can’t everyone just be like that

It doesn’t matter

Let people eat what they want to eat

I’m trying a new recipe for Brownies today... I know most rely on box mixes ....but let’s do this!

They are already in the oven...
Let’s see how they turn out...

And then I cover it like so...

I whip up a quick butter glaze with confection sugar and vanilla

And it’s done... I’m going to cut into it after dinner

Looks amazing. Interesting combo.

Today will be a LONGER episode of
“Cooking With Squawk”
Because there are some things you really need to know about how to get Beer Can Chicken right... almost Nobody gets it right on their first try
(I know I didn’t)
And hopefully I can show you why with a few tips and Tricks...
💥Stand by for Tricks & Tips💥

First you need to prepare the Whole Chickens , remove the giblets first that is some but not all whole chickens come with the organs such as hearts, liver and gizzards inside.

Then with a pair of kitchen shears I cut the excess skin and fat off just around the bottom cavity of the Chicken so that the fat and skin doesn’t drip and cause flames to burn the chicken while cooking.
IMPORTANT to remember is to either break or at least pierce the thigh bones... you should always do this no matter how you are cooking your chicken, baked , Fried or otherwise.

Now season both the inside and outside of the Chicken... I will be doing a BBQ and one with Lemon Pepper...

Here is where a lot of people make a mistake... when putting the can of beer up the chickens butt you do NOT use a full beer.. the can of beer should only be about 1/4 full WHY? Because you are trying to Cause the beer to Boil and steam cook the Chicken from the inside while Roasting it from the outside.. this will keep the chickens moist and flavorful.

The chicken on the grill, now I am using a gas grill, you can also use charcoal but it’s a bit more tricky..

I also plug the neck cavity with the center of an onion so that the heat and steam stays trapped and cooks the chickens from the inside out.

T

There both Chickens are ready and let’s cook on medium

Here is a little trick I use to get the beer boiling early... since I’m NOT a weird-o and beer at my house is always kept cold.. I bring it to boil with a torch at the beginning of the grilling process... and as usual when cooking with beer the cheaper the beer... the better the flavor will come out... I don’t make the rule.