Just Give Me The Recipe @justgivemetherecipe - Tumblr Blog

Sharing the secrets of your hearth with strangers who will never be able to meet or thank you. Honoring the dead through learning their traditions of the home; emulation and exaltation. A good carrot cake.

harcodia

Screenshots for those who want to try to make the recipes. One was completely blocked by text but I thought maybe someone would like to make them ♡

Someone with better typing skills if ya wanna type em up….. ♡

trainsofthought

I looked up the obscured grave with the blueberry pie recipe:

From Margaret Davis

GLAZED BLUEBERRY PIE

- Soften a 3 oz. pkg. cream cheese.

- Spread in bottom of cooled, cooked pastry shell.

- Fill shell with 3 cups of blueberries.

- To an additional 1 cup of blueberries add 1 cup of water.

- Bring just to boiling.

- Simmer 2 min.

- Strain reserving juice, about ½ cup.

- Combine ¾ cup sugar, and 2 tablespoons corn starch.

- Gradually add reserved juice.

- Cook, stirring constantly until thick and clear.

- Cool slightly and add:

- 2 tablespoons lemon juice

- Pour over berries in pastry shell and chill.

the others are:

From Kathryn Andrews

KAY’S FUDGE

- 2 SQ. chocolate

- 2 TBS. butter

- Melt on low heat

- Stir in 1 cup milk

- Bring to boil

- 3 cups sugar

- 1 TSP. vanilla

- Pinch of salt

- Cook to softball stage

- Pour on marble slab

- Cool & Beat & Eat

From Naomi Odessa Miller-Dawson

SPRITZ COOKIES

- 1 cup of butter ormargarine

- ¾ cup sugar

- 1 teaspoon vanilla

- 1 egg

- 2 ¼ cups of flour

- ½ teaspoon baking powder.

- ⅛ teaspoon salt

From Constance Galberd

CONNIE’S DATE & NUT BREAD

100% Good Stuff - 0% Bad Stuff

Ingredients:

- 8 oz. dates cut into small pieces

- 1 cup raisins

- 2 cups boiling water

- 2 tsp. baking soda

- 1 ½ cups sugar

- 2 eggs, well beaten

- 4 cups flour

- 2 tsp. baking powder

- ½ cup chopped nuts

Directions:

- Pour boiling water (where 2 tsp. of baking soda have been dissolved) over dates and raisins. Cool.

- Add 1 ½ C. sugar and mix well.

- Add 2 eggs, well beaten.

- Gradually mix in 4 C. of flour and 2 tsp. of baking powder. Beat thoroughly.

- Add ½ C. of chopped nuts. Beat thoroughly.

- Bake at 350 for ¾ - 1 hr.

Bake in tin cans.

One batch = 13 small cans

From Christine Hammills

A GOOD CARROT CAKE

CARROT CAKE

Ingredients:

- 2 cups flour

- 4 eggs

- 2 tsp. baking powder

- 2 cups sugar

- 1 ½ tsp. soda

- 1 ½ cups oil

- 1 tsp. salt

- 2 cups grated carrots

- 2 tsp. cinnamon

- 1 (8 ½ oz.) crushed pineapple, drained

- ⅔ cup chopped nuts

Directions:

- Sift together flour, baking powder, soda salt, and cinnamon.

- Beat eggs and add sugar.

-Let stand 10 mins.

-Mix in oil, pineapple, carrots, nuts, flour mixture.

-Turn into 3 greased and floured 9-inch round cake pans.

-Bake at 350’ for 35 – 40 min.

-Cool in pans for 10 min, remove to wire racks, and cool well.

VANILLA CREAM CHEESE FROSTING

Ingredients:

- ½ cup butter

- 1 (8 oz.) cream cheese

- 1 tsp. vanilla

- 1 pound powdered sugar, sifted

Directions:

- Mix butter, cream cheese, vanilla then add sugar. First between layers, top and sides.

From Annabell Gunderson

ANNABELL’S SNICKERDOODLES

Mix Thoroughly:

- 1 c shortening

- 1 c margarine

- 3 c sugar

- 4 eggs

Sift Together And Stir In:

- 5 ½ c flour

- 4 tsp cream of tartar

- 2 tsp soda

- ½ tsp salt

Directions:

- Roll (softly) into balls the size of small walnuts.

- Roll in mixture of 6 tsp sugar and 6 tsp cinnamon.

- Place 2" apart on ungreased cookie sheet.

- Bake at 375 F for 8-10 minutes or 400 F for 6-8 until lightly brown, but still soft.

Secret is: Keep dough fluffy!

jeanjauthor

Humans have been eating meals in honor of the memory of our lost loved ones for as long as humans have been human…and probably even proto-human.

wifehaver103947

the new york times is now charging money for my favorite chocolate cake recipe so i bought a subscription and screenshotted it and canceled my subscription and now it's here for you for free

i do a mixture of red wine and fresh squeezed navel orange juice for the liquid, plus the zest of one large orange. now you make the cake

ladylingua

the new york times has such a great series of elevated butter noodles, if you ever want a super fast easy dinner that still feels grown up and you can emulsify pasta water + butter together basically the sky is your limit

ya got

gochujang butter noodles

peanut butter noodles

chili crisp fettuccine alfredo

miso butter noodles

any one of these + a bag of salad or whatever vegetable side you find easiest/cheapest, and you've got yourself a full meal that tastes far above the effort you put in.

overlyemotionalbreakfastcereal

so i just made the peanut butter noodles and they are VERY simple and VERY tasty

i added extra parmesan because i like cheese and topped with some chili oil and green onion

took less than 20 minutes!

wifehaver103947

the new york times is now charging money for my favorite chocolate cake recipe so i bought a subscription and screenshotted it and canceled my subscription and now it's here for you for free

i do a mixture of red wine and fresh squeezed navel orange juice for the liquid, plus the zest of one large orange. now you make the cake

dngrcpckwithmurdericing

Recipe transcript:

Yield: 8 servings

ingredients

3/4c or 177 mll extra virgin olive oil, plus more for greasing the pan

1/2 cup or 118 mll Earl Grey tea, or use coffee, dry red wine, orange juice, or water

1/2 cup or 50 grams Dutch processed cocoa powder

1/2 tsp ground cinnamon

1/4 tsp fine sea salt

1 cup or 200 grams granulated sugar

3 large eggs at room temperature

2 tsp vanilla extract

1 cup plus 2 tablespoons or 135 grams all purpose flour

1/2 tsp baking soda

preparation

step 1 heat the oven to 325 degrees F. Grease a 9-inch round pan and line the bottom with parchment paper

step 2: in a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. whisk in cocoa, cinnamon, and salt until smooth, then set aside to cool

step 3: in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs, and vanilla. beat for about 3 minutes. reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. gradually beat in flour and baking soda until just incorporated.

step 4: scrape batter into prepared pan and bake until the sides are set but it's still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.

mordenheim

GINGER SLUTS

Okay, I know the name is a little odd, but sadly, I've forgotten the reasoning for it. I believe I found the recipe on @gallusrostromegalus page here, but I'm not sure. Sadly, the post containing the original recipe seems to have gotten swept up in the Great Smut Purge on Tumblr because of the name. Anyway, these are delightful, crisp cookies with a slight, decadent chew near the center and just EXPLODE with flavor, both from the cookie itself and the little chunks of crystallized ginger. Imagine the best ginger snap you've had and multiply that by ten! Also, I did add an optional 1/4 teaspoon of cayenne pepper to give it an extra kick. Just wonderful! ============================================== Naamah's Ginger Spice Cookies / Ginger Sluts Ingredients: 3/4 cup vegetable shortening 1 cup firmly packed dark brown sugar 1 large egg, beaten lightly 1/4 cup unsulfured full-flavored dark molasses 2-5 tablespoons crystallized ginger, chopped to size of chocolate chips ("optional" but without it they are not ginger sluts) 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon dried ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon salt granulated sugar (or turbinado sugar) for dipping the balls of dough optional: black or cayenne pepper optional: for raw-dough safe cookies, or vegan cookies, substitute 1/4 cup pumpkin and 1 teaspoon of baking powder optional decoration: red and green sugar sprinkles Preparation: In a great big bowl, cream the shortening, brown sugar, molasses, and egg together until smooth. If you are adding pumpkin, do it now. If you are adding the crystallized ginger, add it when you are done with this step. In a second bowl, mix the flour, baking soda, cinnamon, ginger, cloves, and salt. Add any pepper or cayenne at this time. If you're substituting pumpkin for egg, don't forget your baking powder. When you measure the flour, use a tablespoon to add it to a measuring cup to be sure it has the proper loft, then level with a knife. Add the flour mixture into the shortening mixture in several batches, stirring well. The finished cookie dough may be soft and may be stiff, depending on whether you used shortening in a stick (recommended, IMO) or shortening from a can (harder to stir). Either way, cover it and chill it for at least one hour. Roll even tablespoons of the dough into balls and press one side of each ball into the turbinado or granulated sugar. Around Christmas I like to mix red and green sugar crystals with the dipping sugar, but these cookies look great with plain granulated sugar and best of all with coarse, caramel-colored turbinado sugar. Arrange the balls well-spaced with the sugar sides up on greased baking sheets. They spread a lot! Bake them on the middle rack of a preheated 375°F oven for 10 or 12 minutes, or until the surface puffs up and then flattens way out. Keep an eye on them the first time you make them. Some oven configurations will produce a done cookie in only 8 minutes. When ready they will be gingery-colored and cracked, like Mars. They'll be a little poofy and soft but not gooey in the middle. Let them cool for a minute on the sheet (they will deflate a bit), then transfer to cooling racks with a metal spatula. Take them out on the early side if you like chewy, soft cookies, on the late side if you want them a little crispier. If you use strictly level tablespoons of dough, this recipe makes around 40 cookies. They will disappear much faster than you think. Don't make them too big; as I said, they spread.

gallusrostromegalus

...So this is the family recipie but I have no reccolection of calling them "Ginger Sluts?" I tend to lean on the molasses and add a bit of Karo syrup for less brown sugar to make them extra-soft so sometimes they come out as "Ginger Bends" or "Gingergami" cookies instead of hard "Snaps" Love the name tho. There's a lot of gingers in my family and friend circle.

the-punforgiven

Show up at work like hi boss sorry I'm late my I was helping my mother track down one specific 90s dungeon crawler for the purposes of obtaining a muffin recipe the developer hid in the files

the-punforgiven

Anyway shoutout to Stonekeep (1995)

mushroomsandteeth

I'M MAKING THE MUFFINS

mushroomsandteeth

Burnt my hand picking it up to show. Gonna wait to taste.

mushroomsandteeth

Taste review: Make the video game muffins oh my GOD.

knightjockey

These are DELICIOUS! I substituted chocolate chips for pecans because its what i had on hand.

It tastes like a pumpkin gingerbread cake! Great treat for fall and winter!

Definitely make these!

sadhoc

Text from recipe

Tim Cain's Chocolate Chip Pumpkin Muffins -- They're the shadow king's favorite!

1 and 2/3 cup flour

2 tsp cinnamon

1/4 tsp cloves

1/4 tsp baking powder

2 eggs

1 cup chocolate chips

1 cup sugar

1 tsp nutmeg

1 tsp baking soda

1/4 tsp salt

1 cup pumpkin (half of a 16 oz can)

1/2 cup (one stick) butter, melted

preheat oven to 350. grease muffin tins (one dozen regular size) or use baking cups. mix flour, sugar, cinnamon, nutmeg, cloves, baking powder, baking soda and salt in a large bowl. Break eggs into another bowl. add pumpkin and butter and whisk until blended. stir in chocolate chips. pour over dry ingredients and stir until just blended. do NOT overstir! scoop batter into tins and bake 20-25 minutes. after cooling, keep muffins wrapped in plastic to avoid drying.

girlmuppet

Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner

batmanisagatewaydrug

yeah hang on

batmanisagatewaydrug

ignore the title of this google doc because it's a long story but it's a really solid recipe for southwest chicken alfredo

this is a vegetarian potato curry recipe that's about 75% spices; once you get the potatoes in there you can really do whatever you want with it

this is literally just pasta, broccoli, and cheese babey and you can live off that shit for DAYS it makes such a big portion

bro this spinach/pesto/3 cheese flatbread is so fucking tasty bro

also you can make the flatbread yourself it's super quick!!

oh hey I'm eating this white chickpea chili right now, much like the curry it's mostly spices and you can do p much do whatever you want with it

don't let the name fool you these potatoes are delicious any time. not just breakfast.

this is slightly more than five ingredient when you add them together but if you have time and really wanna fuckin treat yourself I recommend these chicken strips + this cornbread + either these potatoes or these buttered veggies on the side.

dragonforsale

These are my two favorite comfort foods. They're very easy to make and dont take long to cook.

Garlic butter rice

Orzo mac and cheese (comes out a little bit soupy)

shadowblinder

this recipe for gogumabap (sweet potato and rice) saved my life when i couldn't eat hardly anything for a long time. the recipe itself calls for a heavy bottomed pot but you can absolutely use a rice cooker and put the rice and diced sweet potato in together and just let the machine do its thing

not-available-for-comment

Time for me to beat my little clown drum again for Indian-ish by Priya Krishna, aka The Easiest Recipes I Have Ever Fucking Made. Dal that takes 15 minutes. Easy aloo gobhi. Easy saag feta. Buy. Cook. Eat.

vaspider

Boil a big handful of gnocchi according to instructions (usually 2-3 minutes).

While it's boiling, tear up two big handfuls of spinach and put it in a Tupperware with a lid along with a tablespoon of butter, about half a cup of shakey cheese, and spices - salt, onion powder, garlic powder, herbs de Provence, idk.

Drain the gnocchi but don't shake it a lot, just drain it and toss it into the container.

Chuck a handful of shredded mozzarella in if you want.

Put the lid on the Tupperware.

Shake the shit out of it. No, a little bit more.

Eat the wilted spinach, gnocchi, and the cheese sauce made by the pasta water, butter, and shakey cheese. Enjoy your protein, carbs, and greens that you spent less than 5m making.

eldritch-corgi

I was made for this:

5-ingredient quick dinners:

fajitas are really easy to make and cook, all you need are some peppers (you choose the color, the green ones give me heartburn so I just pick red and orange), some onions, and a protein of choice. I use chicken and/or black beans. add your seasonings (I use adobo, sazon, garlic powder, a pinch of tajin, and pepper) and fry up in a skillet. You can then use that fajita mix as: fajitas (with your choice of four or corn tortillas) taco/fajita bowl (with your choice of rice) omelette

I eat "fajitas" at least once a week! It's yummy and there's still a lot of variety by switching up the presentation.

nooby-banana

We make Pork n Rice at least twice a month and it makes a week’s worth of leftovers for two people. Technically this takes longer than 45 minutes but it’s mostly just waiting time. Ultimate comfort food, and very easy on the budget.

I use this recipe (delivered in delightful comic format), triple the ingredients, and go real heavy on the spice combos. recently i’ve been on a paprika/sage kick.

just-positivity-stuff

mypatchworkreflection

These are suggested for serving to recovering alcoholics, but I think they’re just fun and cool anyway? I like a fancy beverage, it doesn’t have to have booze. That cucumber Collins sounds refreshing AF

shinyhappygoth

And children! Children love a fancy drink! Let them be included!

locusimperium

swan-archive

locusimperium:

A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something called “Norwegian Christmas butter squares.” I’d never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies I’d eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic.

Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that I’ve saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband - they’re fantastic with a cup of bitter coffee or tea. I’m skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day.

Norwegian Christmas Butter Squares

1 cup unsalted butter, softened

1 egg 1 cup sugar 2 cups flour 1 tsp vanilla ½ tsp salt Turbinado/ Raw Sugar for dusting

Preheat the oven to 400 degrees. Chill a 9x13″ baking pan in the freezer. Do not grease the pan.

Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour.

Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and ¼ inch thick. Dust the top of the cookies evenly with raw sugar.

Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula.

brawltogethernow

So I tried this recipe.

And it is GREAT.

It basically makes the platonic ideal of commercial sugar cookies, only in bar form. When I give them to people (which I do a lot, because this is one of those simple recipes where the results seem very impressive), I just tell them they’re sugar cookie bars.

davetheshady

Life hack: add white chocolate chips and sea salt

mxxnlit-witch

I made these today for the equinox with sea salt caramel chips and they are simply amazing. Let’s see how long they last with six people in the house!

dduane

Noting for later (as we need more butter for this, and probably won’t do a grocery shopping till the weekend).

amyamychan

The OP version of this has become my go-to cookie for basically all things and I have a whole cohort of friends and colleagues who would murder each other to get them. Haven’t tried any add ons yet, since the base recipe is SO GOOD.

g1sunstreaker

I’ve reblogged this before and I’m reblogging it again because I’m about to make it again tomorrow and I wanted to add my own tale of just how amazingly delicious it. it was SO incredibly simple to bake and with an extra dusting of brown sugar on top and served warm and soft they gift you with the taste of the nectar of the gods when paired with a small glass of milk. this image is from when I first made them a couple years ago:

GO. MAKE THESE !!!!

mikkeneko

Needed to make a dessert in a hurry to bring to Thanksgiving, and this recipe worked excellently. I did not have the right kind of sugar for the topping, so instead I used a packet of lemonade powder, which gave it a nice citrusy zing.

five-rivers

Making these for myself as a reward for doing the no fun thing I’ve been putting off. Added half a lemon of lemon juice and a bit more flour. Let’s see how it turns out. >:3

five-rivers

Verdict: tasty.

dduane

These are really, really good, btw. (sorry, no pics…) :/

harumin24

@emberglowfox if you want a homemade recipe for easy shareable sweets, I tried this one and it worked really well! It didn’t really turn “golden brown” so I left it in longer than the recipe called for, but it was still tasty.

girlmuppet

Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner

batmanisagatewaydrug

yeah hang on

batmanisagatewaydrug

ignore the title of this google doc because it's a long story but it's a really solid recipe for southwest chicken alfredo

this is a vegetarian potato curry recipe that's about 75% spices; once you get the potatoes in there you can really do whatever you want with it

this is literally just pasta, broccoli, and cheese babey and you can live off that shit for DAYS it makes such a big portion

bro this spinach/pesto/3 cheese flatbread is so fucking tasty bro

also you can make the flatbread yourself it's super quick!!

oh hey I'm eating this white chickpea chili right now, much like the curry it's mostly spices and you can do p much do whatever you want with it

don't let the name fool you these potatoes are delicious any time. not just breakfast.

dragonforsale

These are my two favorite comfort foods. They're very easy to make and dont take long to cook.

Garlic butter rice

Orzo mac and cheese (comes out a little bit soupy)

shadowblinder

not-available-for-comment

spikeisawesome456

I've made steak tacos/quesadillas (depends on what you want to call them) that is very simple and easy.

Just marinate sliced/diced steak in teriyaki sauce for at least 30 minutes, cook the steak to your preference, and add it to a tortilla with any fixins you like. I usually use cheese (duh), sour cream, grilled onions (that I grill with the steak), and some garlic aioli when I'm feeling fancy. You can also season how you want, I just don't tend to since the teriyaki is flavorful enough on it's own and I don't like too much flavor at once if I can help it. I also like to reduce the left over teriyaki sauce/steak juice into a thicker sauce to add to the taco.

You also don't need it to be steak, it can be anything really. Chicken, pork, tofu, mushrooms... the possibilities are endless. I've made it with shredded chicken for my mom, since she doesn't like steak.

awesomefitnessrecipes

brinconvenient

There’s a total of like 6 steps to stir fry and I just found like 8 ways I’ve been doing it less than ideally. Thank you for this! I’m definitely making stir fry this week and I’ll be using this to guide me.

shanastoryteller

is there anyone out there with a nyt cooking subscription

will they send me the chamomile tea cake with strawberry icing recipe

alexseanchai

This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn’t required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.

Ingredients Yield: One 9-inch loaf ½ cup/115 grams unsalted butter 2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse 1 cup/240 milliliters whole milk Nonstick cooking spray 1 cup/200 grams granulated sugar ½ teaspoon coarse kosher salt 2 large eggs 1 large lemon 2 teaspoons baking powder 1 teaspoon pure vanilla extract 1½ cups/192 grams all-purpose flour 1 cup/124 grams confectioners’ sugar ½ cup/8 grams freeze-dried strawberries

Preparation Step 1 In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour. Step 2 Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour. Step 3 Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier. Step 4 Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain. Step 5 Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes. Step 6 While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth. Step 7 If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

sp-eedysp-special

We out here torrenting recipes now? Reblog

bullofthestarrysky

@mrs-bingley

ignescent

Reminder - in the US, you can't copyright recipes. (This is why online recipes tend to have stories wrapped around them - you /can/ copyright the story. But the recipe directions are exempt from copyright.

sparklefartstheunicorn

We have a recipe for the Olympic chocolate muffins!

sconebutchbites

For those who can't follow from the video (because it's a stupid fucking format for recipes). And including metric conversions.

Preheat oven to 375F/190C. Line/grease 6 muffin tins

3/4 cup/180ml milk

1/4 cup/60ml water

2 tsp espresso powder (will vary by brand but probably about 6g)

Simmer (don't boil)

Add

1/2 cup/40g coco powder

1/2 c/90g chocolate chunks (will vary by brand and I'm assuming 55-65% coco)

1/2 c/115g unsalted butter (the video says 1 stick butter which is a stupid fucking measurement that doesn't apply to 95% of the planet. 1 stick is 1/2 cup or 1/4 lb/112g)

Melt and stir. Remove from heat and cool slightly.

In a separate bowl combine

2 cups/240g flour (all purpose/plain)

1 tsp/4g baking powder

1/4 tsp/2g salt

Whisk and set aside.

To the chocolate mixture (if your pot is large enough and sufficiently cool there is no point making more dishes for yourself by transferring this to a bowl as well)

1/2 cup/100g brown sugar

1/2 cup/100g granulated sugar

1/4 cup/60ml neutral oil

1 tsp/5ml vanilla extract

2 eggs (probably large, room temperature, if your chocolate mixture is hot they will cook. Room temperature eggs keep your mixture from being cold when it goes in the oven.)

Whisk until smooth

Stir in 1/3 of flour mixture until smooth then fold in remaining mixture until just mixed (over mixing causes the muffins to be tough because of gluten activation)

(Honestly, if you want to avoid even more dishes, skip mixing the dry ingredients. Instead, stir the baking powder, salt, and 1/2 cup/60g flour into the chocolate mixture then add the rest of the flour. The goal of premixing them is to evenly distribute the baking powder and salt without over mixing most of the flour.)

Fold in

1/3 cup/70g chocolate chunks (see above)

Distribute between muffin cups and bake for 24 minutes. (The person on video has done the food stylist thing of leaving some of the chunks out and placing them on top. This is not necessary but looks pretty)

Filling

Heat over low until just hot

1/2 cup/120ml heavy cream

Remove from heat and add

1/4 cup/45g dark chocolate (chunks, cut bar, whichever)

pinch salt

Stir until smooth. Allow the muffins to cool at least 15 minutes before filling. The method for filling is not displayed but most likely is piped in. At home, without a piping bag, you can use a ziploc bag and cut the corner off (after filling the bag, don't be an idiot, this shit is runny).

-----

I'm a recipe developer and food stylist who is very salty at the digital food industry. Send me your recipe videos to transcribe into usable recipes and questions about the food industry or buy me a cocktail ko-fi for it

memesandmylife

hey jsyk while hellofresh is dummy expensive and i wouldn’t reccomend it if you already know how to cook (if you’re a beginner like i was when i had it for 3 months, then it’s worth it), you should know that ALL OF THEIR RECIPES are free on their website and they all fuck hard

i will say that all the cooking instructions for veggies are pretty much the same (season with salt + pepper and roast on the top oven rack at 425F), but if it ain’t broke don’t fix it.

that being said, it also introduced me to methods i wasn’t at all expecting. i would have never thought to use cream cheese in my meat sauce, and now all my friends are constantly asking me to make my special rigatoni.

happy cheffin! :)

bemusedlybespectacled

I am a person who uses Hello Fresh for realsies because it is a bit cheaper than groceries here and definitely cheaper than takeout, but we also remake the recipes when we want a specific one and don't want to wait for it to come around in the rotation again, and therefore I know The Secret Translations of Proprietary Ingredients:

"Cream sauce base" = make a roux, add milk according to how much cream sauce base you're supposed to have (ex: 4 oz cream sauce base = 4 oz milk)

"1 packet stock concentrate" = either one tablespoon Better than Bullion or, if you want to be really accurate, Savory Choice Broth Concentrate packets are available on Amazon and allegedly that's what they use

"Italian Heat Spice"/"Blackening Spice"/"Fry Seasoning"/etc.: I promise you someone on Reddit has figured out what spices they use and in what proportions for each mix, if it's not just a straight up branded mix (like McCormick Grill Mates Brown Sugar Bourbon spice mix)

"Roasted Garlic Herb Butter" (and other compound butters, like truffle butter) = they're literally Epicurean branded butters, they do not hide this, you can buy them online

"Sweet Soy Glaze"/"Ponzu sauce"/"Hoisin sauce" = literally Kikkoman brand condiments: they don't hide that, either

"Sweet Thai chili sauce" = any sweet Thai chili sauce from the grocery store will do. We use Blue Dragon or Taste of Thai because that's what we can get in our grocery store.

unpretty

blue apron also has recipes on their website! i use it regularly to steal ideas when meal planning for the week.

dear-ao3

best brownies in the known universe (at least, according to my grandma)

some year and a half ago when i was getting ready to move out i combed through all the family recipes that lay lost to time and one of the ones that i found was my grandmas brownie recipe. idk where she got it from (nor can i ask cause she has dementia) and its a printed out email she sent to my mom in june 2000. but by george these the best brownies i have ever tasted. would she be pleased that i am sharing this recipe with my vast following? absolutely.

YOU WILL NEED:

5 tablespoons butter (unsalted) 1 ounce unsweetened baking chocolate (or as much as your heart desires) 2/3 cup unsweetened good cocoa powder 1 cup sugar (white) (superfine preferred, normal works fine) 1 cup sifted white flour (can use gluten free) 1/2 teaspoon baking powder as much cinnamon as your heart desires (your heart needs to desire at least some cinnamon. its essential to the recipe) 3 egg whites 1 egg splash of vanilla extract (again, non negotiable step!)

preheat your oven to 325 degrees. grease a square baking pan (9x9 preferably).

in a small saucepan over medium heat melt the butter and baking chocolate. while that is melting, sift together the flour, baking powder and cinnamon into a small bowl. once the butter and chocolate is done melting add the cocoa powder and cook it together for 1 minute. add in the sugar and stir. it will get very thick. this is correct.

set that aside to cool. while thats cooling take a large bowl and put in your egg whites, egg and vanilla. beat it up with preferably a whisk but you can use a fork if youre fresh out of whisks. once the chocolate is cool enough to not scramble your eggs dump it in the eggs and mix it together. add the flour in gradually and keep mixing until its smooth and happy.

spread into your greased baking pan. put it in the oven for EXACLTLY 18 MINUTES. very crucial step. they will come out slightly under done. that is what we want. as they cool they will continue to cook in the pan. we dont want them to get hard and sad. they are not good when they are hard and sad. do not overbake them. you will be sad.

slice them up and as the official last step on the original recipe says: EAT ENJOY AND MAKE MORE! (theyre very good with mint chocolate chip ice cream)

reallapiscake12

ARE THESE FUDGY CHEWY OR CAKEY PLEASE THIS IS IMPORTANT

dear-ao3

FUDGY !!!

evadingreallife

RECIPE IN GRAMS cause it was bugging me, op i hope you dont mind (i did the math but any correction is welcome yall)

70g unsalted butter (there's salted?? the things i learn on here)

28g+ baking chocolate (google tells me this is a chocolate bar that has little to no sugar in it and no its not the same as dark chocolate)

65g unsweetened cocoa powder

200g extrafine white sugar (or granulated sugar if you must. This is *not* powdered sugar btw. powdered sugar has a different cup-to-grams ratio. Id never heard of extrafine sugar before but i went on a google rabbit hole and yeah it exists here too lol)

120g white flour

2,8g baking powder (lets make this 3g yall we're all gonna eyeball it anyway cmon)

Cinnamon (to taste, at least a little bit is needed for real tho)

3 egg whites

1 egg

A splash of vanilla extract

-----------------------

Preheat oven to 160-165°C (325°F is technically 162,7 but ehhh you do you)

Grease a square baking pan (23x23cm or as close as you can get i guess)

Follow OP's instructions

Bake for 18 minutes on the dot

dear-ao3

NOW IN GRAMS!!!

for real tho everyone saying they want to make these as graduation treats/study snacks is warming my heart my grandma is a big fan of academia and worked at a bookstore for several years she would love to know her brownies are making their way around as study motivation

My blog title doesn't say "fuck" anymore but I sure do.

wizard-email

hey, don’t cry. one half flour one half yogurt knead into dough and fry for easy flatbread and dip in balsamic vinegar, okay?

rudjedet

After three batches, my findings so far:

I use full fat Greek yoghurt and self-rising flour

Ratio by weight

Add a pinch of salt

Knead until no longer sticky, adding more flour if necessary

Roll them with olive oil instead of flour and fry in an otherwise unoiled, preheated pan (medium heat) (trust in the lord; it will seem like it's going to stick to the pan at first but they'll unstick in about 15 seconds)

Roll them thin but not too thin; mine take about 45 seconds on either side

Serving with garlic butter is also a very good option