guyyyyssss
so we're out for a meal at one of those fancy tasting menu places and they went on about the sourdough for some elements of it so i was obv delighted to talk yeast with the chef
and when they bring us out our bill stuff and little extras at the end of the night look what i was gifted:
he's goin in my checked luggage, looks like lassy is getting a NEW SIBLING SOURDOUGH!
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I'm baking everyone a cake! You get to pick how much of each thing is added!
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As soon as I saw Hazel from the Monster Road-trip DLC I fell in love. So much so I wanted to try and make a cookie after them. I tried to weigh out the grams as I concocted these but the cups are more accurate. Feel free to try an make these. They’re a funky take on an oatmeal chocolate chip cookie with a dash of warm fall spices.
Recipe:
1 1/4c (320g) Applesauce
1/2c(113g) Butter
1c (240g) Brown Sugar
2c (272g) Flour
2c (160g) Quick Oats
1 Egg
1/2tsp Baking Soda
1/2tsp Salt
1tsp Cinnamon
1/2tsp Nutmeg
1/4tsp Cloves
1tsp Vanilla
1c (160g) Semi Sweet Chocolate
1c (120g) Chopped Hazelnuts
*toast Hazelnuts for extra flavor
In a bowl combine the applesauce and baking soda. In another bowl combine your softened butter, sugar, spices, and vanilla, beat until fluffy. Add your egg in to the butter mix, beat until combined. Then gradually add in your applesauce. Next mix in your oats, then the salt and flour. Once mixed fold in your nuts & chocolate.
Bake at 350 F/175 C for 10-12 minutes.
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SECOND EP WOOHOO
script under cut!
[Rayne stares intimidatingly at Finn. It's super effective]
Finn, cowed: UM.
[Rayne knocks his head against his hand, looking fatigued] "..." [He opens to door to the dorm kitchen, suddenly]
Rayne: get in.
Finn: wha-
Rayne: GET IN.
--
[SOMETIME LATER]
[Finn is scrounging through the pantry, looking for Mash's request]
Finn, internally: I really WASN'T expecting him to be here...Still...
Finn, internally, glancing at Rayne: It's been a long time since we hung out like this-
--
[Finn nodding hus head somberly in tune with his thoughts. "yeah. that's right..."]
Finn, internally: Even if the tension is so strong that I want to curl into a ball... I can't help but feel relieve that HE invited me in...
--
[Rayne has his back turned away from Finn, doing something on the other counter]
Rayne: ...what kind of dessert is he making?
[Finn, already a bundle of nerves, is shocked by this vocal interruption. He drops the box of Mean Sprouts in his worry. Before it hits the ground, he catches it]
[Rayne turns around, startled by the noise. Finn waves him off. "S-sorry..."]
Finn: ...It's, ah, a new bean filling bun recipe..!
--
[Finn coughs, staring only at the box]
Finn: He wanted to make them with more proteins so-
Finn: he asked me to get all the beans from our dorm kitchen,
Finn: WHICH is why5 I came here in the first place...
Finn: He wants to make s...spicy...bean bun...desserts...
[Rayne stares at him. Considering. "..." Finn fidgets.]
Finn: So, yeah...
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Coconut Lavender Tartlets Recipe
Ingredients:
For the Tart Shells:
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1-2 tablespoons ice water
For the Coconut Custard:
1 cup coconut milk
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)
For the Whipped Coconut Cream:
1 can (14 ounces) coconut cream, chilled overnight
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For Garnish:
Toasted coconut flakes
Lavender buds
Powdered sugar for dusting
Instructions:
Make the Tart Shells:
In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.
Press the dough into tartlet molds and prick the bottom with a fork.
Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.
Prepare the Coconut Custard:
Whisk together sugar and cornstarch in a saucepan.
Gradually whisk in coconut milk, ensuring no lumps form.
Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.
Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.
Make the Whipped Coconut Cream:
Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.
Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.
Assemble the Tartlets:
Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.
Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.
Serve:
Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.
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trying my hand at papier-mâché for the first time since grade school! this will be Meat, when it’s dry
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