Donut Muffins

Cinnamon and sugar always creates magic when combined. I followed this interesting recipe that baked rather than fried the donuts. In addition it didnt burden me to create the characteristic shape of donuts as it gave me the opportunity to use my new 'hardware'.

I got the thumbs up from my finicky eating preteen son Ishmael so I knew immediately (if not before) that these were a hit.

For all the purists out there I plan on making the traditional stuff once I get my new hardware from amazon.com.

So look out for version 2.0

Up 'Yours' I'm going back to 'The'

The Pseudo Chef.

Anyone with a problem can speak to my two friends Arnold or Carlito

Re Branding.....Your Pseudo Chef?

Today I consulted almighty GOOGLE to determine if my blog name was unique. To my horror there is someone out there referring to herself as The Psuedo Chef.

%^$#@ Curse you Perry the Platypus!

After uncontrolled bouts of screaming and cursing I quickly recovered with an ingenious decision. I thought why not personalize my appearance to visitors / followers rather than single myself out as the best, the epitome?

Wonderfully all it took was the replacement of The with Your as my intent is that you'll be inspired by my presentations.

I hope someone will offer the same courtesy to me in the future

Hollis K. Lee

Cream Cheese Frosting on Betty Crocker's Cranberry/Orange Cake

My wife baked a beautiful box cake this evening that was supposed to be part of today's dessert.

For a long time I have been wanting to try this cream cheese recipe. When I saw her cake I decided that this would be the perfect match.

It was fortuitous that we had a couple Craisins remaining that I used to garnish this wonderful treat.

Sunday Lunch 2.0

I had so many culinary plans for this weekend but most did not come to pass. My standard muffin pans disappeared thus thwarting my cheesecake plans. Pretzels are being sold for the price of a liver thus cancelling another dessert plan I had. Friday night I did my mustard wings that were perfect but my family attacked the plate before I could get a shot. Then there was Saturday night where I wasted valuable cooking time by watching two of the worst movies I ever saw ..Repo Man and Brooklyn's Finest ......bleck!

Thank God for Body of Lies which took me out of the doldrums.

Anyways this what the me and my team ate today except for the missing chifonade iceberg lettuce and tomatoes.

Mustard Barbeque Sauce?

These chicken breast bones were seasoned with a dry rub, left to marinate for one hour then were grilled with mesquite wood till golden brown. The yellow barbeque sauce was used to glaze in the final minutes of the cooking process.

You haven't tasted good grilling until you experience this.

Hickory & Mesquite Smoked Kebabs

I've been craving these morsels ever since I stopped frequenting local Arabic restaurants. This is my first shot using a couple vegetables and pork shoulder. There wasn't much flavour (salt and pepper) to the pork at the end of the grilling but the smoky flavour made it great okay.

Next time I will soak the pork in a marinade and add pineapples to the kebabs. Look out for version 2.0 to feature grilled cajun chicken or chicken marinated in my white barbeque sauce.