Chocolate-It's What's for Dinner

These ribs are so unbelievable. You will not believe that they were made in the oven or in this case Sous Vide. I've made them plenty of times in the oven and decided they would be an excellent candidate for Sous Vide. I've given the oven recipe too because I know not everyone has a Sous Vide. It does take a little planning ahead because you do need to let the ribs sit overnight with the rub. You also need to be around for the cooking which is low and slow. Not Barbecued Ribs (Adapted from Alton Brown ) 1 rack of baby back or St. Louis Style Ribs 5 T brown sugar 1 T garlic powder 1/2 T thyme 1 T Ancho (feel free to add more) 1 t allspice Mix ingredients together in a small bowl. Set out a large piece of aluminum foil. Place the ribs in the center of the foil and rub the bottom side with half of the rub. Turn over and put the rest of the rub on the other side. Make sure you rub the spices into the meat well. Fold either side of the foil over the ribs and se...

Fate was calling me to make cinnamon buns. I was listening to a podcast of America's Test Kitchen and they were doing a recipe for cinnamon buns. Then I was hopping around on TV last night and Alton Brown was doing cinnamon buns on Good Eats. My favorite cinnamon bun recipe is from Joy the Baker .  But I didn't have any cream cheese so I decided to adapt it a bit and use Nutella instead. How could you go wrong with Nutella? Nutella Cherry Buns 1 package of yeast (2 1/4 t) 1/4 c warm water (not over 110 degrees - aaahhh not OOOWW!) 2T brown sugar 2 eggs 1 t vanilla 1/2 c milk, room temperature 1 t salt 1/4 c sugar 2 3/4 - 3 c flour 1 stick butter (8T) Filling: 1/2 c Nutella 1/2 c dried cherries, chopped Icing 1 c confectioner's sugar 2 T milk Mix yeast water and brown sugar together and set aside. Meanwhile in mixing bowl, with the dough hook attached, add the eggs, vanilla, sugar,  milk, salt, and 2 c of the flour.  When yeast mixture has starte...