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[rachael-raygun]

Cupcake Cones

My mum used to make these for our birthdays when my brothers and I were much younger. So, it being a very important holiday and all, I figured I’d try to recreate it to the best of my ability. It went about as well as could be expected.

This recipe requires -

1. Cones with a flat bottom

2. Cake (cake mix is fine, we’re not picky on this blog) / eggs, water, and oil to make that baby go boom

3. Some toppings if you’re feeling wild

In the 20 years since my mother has made these, I had completely forgotten how to keep the cake mix inside the cones. Her answer definitely wasn’t this, but  I’m nothing if not innovative, and determined when it comes to dessert food. Wrap some foil over a bread pan of some kind and you’re good to go.

Definitely not going to win any decorating competitions, and that is way too many edible ball bearings in case you were wondering, but for a first take not too bad. It takes two or three tries to become a top chef.

[rachael-raygun]

Miniature Quiche Muffins

I hope everyone is having a great day! Much like I don’t remember the days of the week anymore, time also means nothing. Here are some “breakfast” muffins good for “whenever.”

Keep reading

[rachael-raygun]

Canada Applie Crisp

This morning I was awakened by a vision. It wasn’t Jesus asking why I wasn’t in church for Easter (we’re in the middle of a pandemic, Jesus), it was myself from later that night astral projecting to describe how righteous this applie crisp was going to turn out. I went back to bed for a few more hours, then woke up at 5pm with a laser focus completely unnecessary for making this very easy desert/dinner.

(Coffee, Linda and Emily Cale. The Four Ingredients Cookbooks. Kerville, TX: Coffee and Cale, 1990.)

APPLE CRISP

1/3 Cup Butter (softened)

1 Cup Brown Sugar (or whatever amount feels right in your heart)

3/4 Cup Flour

4 Cups Tart Apples (sliced)

Mix butter, sugar, and flour. place apple slices in 8x8-inch pan. Sprinkle butter topping over apples. Bake at 350 degrees for 1 hour.

(pictured: apples, flour, light brown sugar, butter)

“But Rachael,” you might say, “there’s nothing about this that’s specifically Canadian, it’s not even in the book’s recipe title.” When I lived in Scotland for a semester a friend of mine from Canada taught me this recipe. After I finished this time I was going to add maple syrup in reverence, but after taking one bite I was thrown into a sugar coma and only just woke up to write this post for you.

Chopping up the apples was the longest part of the process - I chose the Pink Lady variety because a song from Grease was playing over the grocery intercom. If you have an apple slicer/corer it will save you a lot of time. If you don’t have one, going out to buy one and restarting the cooking process will probably take you the same amount of time as trying to chop them up perfectly yourself. It’s a good device for people like me with shaky hands who aren’t professional chefs. I used three apples, but my pan is smaller than 8x8.

Et viola! After some prep and about an hour in the oven you will have this - a terrible picture of buttery applie crisp.

10/10 Rachaels - hard to mess up, cheap as heckie, I will be eating this for the next 3 days.