Tag Archive: cooking

It’s time once again for Cooking With Ghostie!

Today we will be making powdered drink mix, which is super-easy. You only new a few items and there is almost no prep time. My cats could probably make this if they had thumbs. I’m sure Martha Stewart or that chick with the cooking show, Whatshername, has done this before – but I haven’t, so there.


  • approx. 1 cup sweetener of choice (I’m using sugar)
  • 1 envelope unsweetened drink mix
  • airtight container
  • funnel (optional, depending on container)
  • candies (optional)
  • grinding apparatus (optional)

Mmmm, peach mango.

Measure out about two-thirds of your sweetener into your container and add the drink powder on top, using your funnel if the opening is narrow.

It will look a bit like bad sand art.

Add remaining sweetener and place lid on container. Small jars and bottles work best, I love this one I picked out of the break room trash can because the top is wide enough for a spoon, but anything that you can close up tight will work.

Now shake! You really have to work it to get the fine powder to disburse evenly into the sweetener. You could also pour everything into a bowl and stir, but that’s not much fun.

And that’s it; just add 2-3 spoonfuls to a glass of water, stir, and you have a ready-made drink.

It's like a tiny waterfall of sweetness.

A few tips;

  • Replace some of the sweetener with ground-up hard candy – I like mixing in Dum-Dums but any candy should work. If you do not have a mortar and pestle you can put the candy in a plastic bag and crush it into a powder with a rolling pin or canned good. You can get an interesting mix of flavors this way.
  • The 1 cup measurement is just a guideline based on the instructions on the drink mix packet, you can use less if you prefer your drinks less sweet.
  • Use the mix to sweeten your tea, unless you are one of those heathens who drinks it unsweetened.
  • Make sure the container you use is clean and throughly DRY before mixing up the powder. It will clump.
  • You can make up pre-measured packets using a bit of plastic wrap, I suggest adding a “jacket” made out of paper and tape to keep them from getting punctured.

Be prepared to get some odd looks if you whip out a small packet of white powder in public.


Please do not attempt to drink your monitor.


Today on Cooking with Ghostie, I’m going to show you how to make flavor extracts.

Now you might be saying, “But Ghostie, why would I want to make my own extracts?”

Who’s writing this blog, me or you? You’ll damn well learn what I tell you to learn.

Also, it’s a great way to have flavors you would not normally be able to find in a grocery store, as well as the more “normal” flavors like orange, vanilla, lemon, cinnamon, and the like. Love lavender? Crave cumin? Desire dill?  Make some extract. (Technically this process makes an infusion, but I’m calling it an extract because they are used interchangeably with store-bought extracts.)

Here is what you will need;


This stuff.

– A clean jar

– The herbs and/or spices you wish to make the extract with

– booze

Now here is the labor-intensive* process by which these extracts are made.

Step 1.

Place the herbs and/or spices in the jar. I’m using a mix of four teaspoonfuls of peppermint and four teaspoonfuls of spearmint in a pint jar. You can use less, but the flavor will not be as intense.


Like so.

Step 2.

Fill jar with you booze of choice.


Like so.

I’m using vodka since it’s “tasteless”, but you can use anything really. Lavender made with brandy, rosemary made with gin, vanilla made with bourbon;depending upon what you are making the extract from, your choice of alcohol can improve the flavor. Mother Dearest has made some vanilla extract using my good bourbon and it’s amazing. You can use the cheap stuff and get very good extract, but if you spring for the higher shelf stuff you can make some wonderful extract.

Step 3.

Put lid on jar.


Like so.

Step 4.

Label jar with contents and date, and then put somewhere dark for several months.

That’s it.

You can make a stronger extract by straining out the material after a couple of months and adding more, topping off with more booze if desired, and letting it sit for longer.

Once your extract is at the strength you desire, you can use it in the place of store-bought when cooking. Just use your imagination. Substitute lavender for vanilla when making cookies, add a bit of rosemary and lemon when you roast a chicken, put some garlic in your bread dough, anything. I personally like to add a teaspoon of lavender extract to a glass of water; Mother Dearest says it’s like drinking perfume but I think it’s very refreshing when I get tired of plain water. It’s kinda like a homemade version of those flavored waters that are so popular now.

*Not really.

Cooking with Ghostie!

Hello everyone and welcome to Cooking with Ghostie! I’m your hostess, Ghostcat, and today we will be making a single chocolate chip cookie!

(This is the first time I’ve tried this, so I’m kinda making it up as I go.)

Here’s what you will need to cook using the patent-pending Ghostcat Method.


No, not the hot plate - the clamp lamp. Also some aluminium foil and a heat-resistant surface. Knowledge of how to extinguish an electrical fire is a plus.

Step 1. Preparing the surface and thawing the dough.


I cut a slice of frozen cookie dough and thawed it a bit, smooshing it flat so it wouldn’t touch the bulb (a standard soft white 60W) and put it on a piece of foil so it wouldn’t stick to the plate. After that, I just put the lamp over the cookie and waited.

five minutes

After five minutes.

ten minutes

After ten minutes. It started getting that yummy fresh-baked cookie smell right around the ten to twelve minute mark.

fifteen minutes

After fifteen minutes. Starting to look very cookie-ish, but not quite done.

twenty minutes

After twenty minutes. Getting very done on top but not quite there.

twenty five minutes with flash

After twenty-five minutes I switched the lamp off and let it sit for about five minutes. Got a bit too done in the center, I think.

next time, grease foil

It stuck. Yay planning!

Final verdict – It was a bit crispy on top and not quite done on the bottom, but it was a cookie and quite good. I think when I do it again (and you know I will) I’ll make a few tweaks to the process. If I I preheated the plate it would probably cook faster and be less likely to have a repeat of the burnt-on-top-raw-on-bottom phenomenon. I’m working on it.