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Tuesday, September 1st, 2020

Recipe: s’mores rice krispies treats

Goodbye, August. And good riddance. It was brutally hot, dry, and smoky here last month. The mushrooms fizzled. The berries are few and best left for the wildlife who need them. Wildfires sprouted around the state – some caused by lightning, others most likely started by careless or ignorant campers. But as we’ve learned in pandemic life, you make do. Sometimes you can make do pretty well if you’re vigilant. Anyone catch the Perseids meteor shower in mid August? We were at our place in Crested Butte where we managed a couple of clear nights and witnessed a beautiful show.


composite of several meteors dropping behind whetstone mountain

paddling with the dogs before the smoke got bad

back home in nederland, where the smoke got bad



Within the last week, Colorado has received some rain and a cool down – enough to improve our air quality and make temperatures bearable. You don’t realize what you’ve got until it’s gone, but when it comes back you should definitely make the most of it! We sincerely hope that we have turned the corner from summer and can look forward to a gentle slide into autumn, pandemic notwithstanding.

it’s green chile season!

a successful batch of non-dairy chocolate ice cream using oat milk

i made a sushi bowl to celebrate jeremy’s promotion to full professor



Schools in our area have resumed – mostly online and some hybrid. Jeremy is teaching online this semester and investing the time to create as positive and educational an experience as possible for his students. And the decision to convert our guest room into a second office dovetailed nicely with my yearslong desire to donate or recycle some large pieces of old furniture. That freed up more space which I transformed into an out-of-the-way sewing area where dogs and needles will rarely, if ever, interact. I used it the other night to make myself a pocket apron when running errands in town. A purse is pretty impractical when I need fast access to things with minimal touching, so I designed a pocket apron to accommodate the stuff I use when grocery shopping alone. It’s great!

new office for either of us to use as needed

sewing nook

pocket apron: mini spray bottles of alcohol on either end, iphone, my man wallet, notepad and pen, keys, hand sanitizer



Labor Day weekend is coming up and we are prepared to basically hunker down and avoid the onslaught of people flocking to the mountains. My hope is that no one will burn our neighborhood down, but the public doesn’t have a great track record there. Great fun can be had without giant or even small fires. Grab that extra hat and jacket if it’s going to be chilly and use a camp stove! Better yet, forget about cooking and just make these s’mores rice krispies treats ahead of time.

rice krispies cereal, marshmallows, butter, cinnamon graham crackers, dark chocolate



I am a crazy person for marshmallows, possibly because they are creamy without dairy, but also because they burn so deliciously. The original recipe inspiration uses graham crackers, but I splurged on those cinnamon graham crackers from Trader Joe’s because I knew in my heart that cinnamon and chocolate were meant to be. I opted for chopped dark chocolate here, however the original recipe calls for mini chocolate chips which saves you the trouble of taking a knife to a block of chocolate. If you’ve ever made rice krispies treats, then you’re good to go with this summer’s-last-hurrah-camping version.

add marshmallows into melted butter

combine the marshmallow with the graham crackers and cereal

stir in some chocolate



**Jump for more butter**

the chewy parts of life

Monday, January 13th, 2020

Recipe: flourless chocolate walnut cookies

We have emerged on the other side of the holidays more or less unscathed. People are crazy, and there is nothing like Thanksgiving through New Year’s Day to really drive that observation home. Jeremy and I filled the past few weeks with many flavors of skiing, catching up on work, exercising the pups, long and thoughtful discussions, doing our best to eat like sensible adults, and avoiding other people. It was great.


christmas morning, an uphill ski on the mountain with our crazy pups

calendar girl, yuki (rezdawg rescue’s 2020 calendar)

national bacon day and a -10°f skate ski with my denver erin

new year’s day uphill ski

frost flowers on a cold skate ski in crested butte

skiing down the mountain with this crazy pack



During the holiday downtime, we came to the realization that Yuki is now an adult (despite behaving like a puppy) and that travel might just become a reality for us again. And I decided it’s time to put Twitter and Facebook into full neglect mode. The only reason I keep a Facebook account is to access the driving conditions page for our local canyon – otherwise it is a hugely unproductive time suck. So for now, if you want updates on new posts, you can follow me on Instagram at @jenyuphoto (personal) or @userealbutter (just the blog), subscribe to this blog (there is a link at the top of this page), or periodically check here.

Also? I sorta got my cooking mojo back! There were recipes that piqued my interest enough to want to make and even photograph to share here. I’ve always got one eye open for decent gluten-free recipes. I eat the hell out of gluten, but there are a handful of people I really like who cannot. If I like you, I will bake for you. If I really like you, I will cook for you. Don’t let the gluten-freeness of these flourless chocolate walnut cookies deter you if you dig on gluten. These gems are not only delicious and perfectly textured, they are easy to make (i.e. hard to fuck up). It’s like the ghetto version of a French macaron.


walnuts, powdered sugar, vanilla, salt, cocoa powder, egg whites



Apparently, there is great flexibility to the recipe according to the Food52 post. You can omit the nuts, change the flavorings, add chocolate chips. I haven’t tried any ingredient variations yet. First, you want to toast the walnuts which involves a quick 9-10 minutes in a moderate (350°F) oven. Chop them up and let them cool. If you mix the cookie dough with a stand mixer, the nuts will get bashed up by the paddle during mixing. If you mix the dough by hand – which I haven’t done – you may want to chop the walnuts a little finer as they won’t receive as much of a beating. I do recommend weighing your ingredients rather than measuring by volume because: 1) it’s more accurate and 2) fewer dishes to wash.

coarsely chop the toasted walnuts

combine the dry ingredients in a bowl



**Jump for more butter**

something shiny

Sunday, February 10th, 2019

Recipe: chocolate mirror glaze

This past week in Crested Butte has seen a good bit of progress for Yuki. She improved her length of sustained running during our skate ski compared to the last few times when she would slow down, fall behind, and then STOP abruptly. We also took her on the mountain at the ski resort for her first uphill ski and she was pretty good despite so many new and loud distractions like ski patrol, snow mobiles, and large grooming machines. Yuki was a trooper through it all and it helped tremendously to have Neva present to show her there was nothing to be afraid of, but rather everything to be excited about. Crested Butte provides an excellent environment for dog activities with its consistent snow, designated dog-friendly Nordic trails, dog-friendly uphill policies at the ski resort, and good backcountry coverage.


when it is -25°F outside, we stay home and snuggle until it warms up

enjoying the nordic trails on a bluebird day

frost flowers form on the river when it is really cold and calm

skiing out after skinning up the mountain with the pups

plenty of snow down in town



I see Valentine’s Day on the calendar this week and have absolutely zero plans except to possibly ski a powder day. Oh wait, I *do* have something for you all. Last September, I made a random chocolate raspberry mousse cake for Jeremy’s birthday and a few people had asked if I would post the recipe. I didn’t feel there was a recipe to post since most of the cake was made from components that have already been published on the blog. However, the chocolate mirror glaze was new, and that’s what I will discuss in this post. A glossy dark chocolate mirror glaze lends a nice wow factor to a dessert and is pretty easy to whip up. I’ll also go through the steps of my cake assembly, but the cake under the glaze can be (almost) anything you like.

The chocolate chiffon cake and the chocolate mousse recipes come from my chocolate mousse bombes recipe. If you plan to make the chocolate chiffon cake, I blogged the recipe for the hazelnut praline paste last week. In this example, I baked two 6×2-inch rounds of the chocolate chiffon cake and leveled the tops to give me two 1-inch layers of cake. This uses half of the chocolate chiffon cake recipe which can yield three 6×2-inch cakes (I had extra batter left over). I doubled the mousse recipe because I wanted enough mousse to form a half-inch layer around the cake and a thin layer on top of the cake. For raspberries, I had 3 cups of fresh raspberries for filling the mousse layer as well as garnishing the cake.


trimmed cake layers, raspberries, and chocolate mousse



I couldn’t find a 7-inch ring mold anywhere in town, but managed to improvise one using an 8-inch (point-to-point) hexagonal ring mold whose side-to-side measurement was 7 inches. I taped a strip of 4-inch acetate in a circle around the inside of the mold and set it on parchment inside of a larger (9-inch) baking pan. I set the first cake layer down in the center (base to bottom), then piped mousse on top of it (piping makes it easier). I pressed the raspberries into the mousse, not worrying too much about mousse spilling over the edge since I was surrounding the cake with a mousse layer. Next, I filled the gaps between the cake and the acetate strip with mousse. In hindsight, I should have used a smaller piping tip because it is difficult to fill the tight spots, but it mostly worked.

center the cake in the mold

top with mousse

arrange the raspberries in the mousse

fill the sides with mousse to the raspberry level



**Jump for more butter**