Eeyore's Parfait

An attempt to find joy in cooking

[onionchoppingninja]

Coffee Jelly from Saiki Kusuo no Psinan

The favourite dessert of psychics and those of great intellect! (Just kidding). I might have made my first attempt too bitter, but the Bottomless Pit loved it that way and even eschewed the whipped cream. For me, I added even more whipped cream than what was shown… I guess I’m not a true coffee drinker.

I do wonder what would make a coffee jelly cost 3000yen (~$30) though. Organic ingredients? Cold drip artisanal coffee made with coconut water?

Ingredients:

500ml hot coffee (I used 3 nespresso “arpeggio” capsules - but non-high pressured espressos might work better because they have less foam)

1.5 tbsp gelatin powder

2 tbsp water

3 tbsp sugar (add more if you dislike things that are too bitter)

Whipped cream (to taste - just have the whole can ready)

Method:

1. Soak gelatin in water for a few minutes. 2. Mix sugar and gelatin into coffee, until smooth (no lumps). 3. Pour it into cups and wait for it to become room temperature. 4. Pop the cups into the fridge for a few hours / overnight until solid! (The coffee foam will also become coffee foam jelly)

5. Top with whipped cream and enjoy! I had a lot of trouble trying to remove it from the glass cups, so eating from the glass cups is probably easier.

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[curiouschiroptera-blog]

Undertale Recipe: Butterscotch-Cinnamon Pie 2

I want you to have a nice time living here.  So, I will hold off on snail pie for tonight.

Inspired by Undertale!  This recipe is a lot less labor intensive than my first Butterscotch-Cinnamon pie.  This pie is also milder and not as sweet.  If you’d care for a sweeter pie, feel free to up the brown sugar from ½ cup to ¾ cup.  

If you’d care to check out my other Undertale recipes, click here!

Recipe for the pie filling is adapted from Smitten Kitchen’s Butterscotch Pudding recipe.

Ingredients

1 graham cracker pie crust - this can be pre-packaged or made from scratch!  If you’d care for a good recipe, I recommend this one.

OR

1 pre-baked pie crust, completely cooled.  This can be pre-packaged or made from scratch, as well!  If you want to make your own, this is a good recipe.

Pie filling

2 tablespoons butter ½ cup brown sugar 1 tablespoon cinnamon 1 pinch salt ¼ cup + 1 tablespoon cornstarch  2 ½ cups whole milk 2 teaspoons vanilla extract

Whipped cream (optional)

1 pint heavy cream ¼ cup granulated sugar 1 teaspoon vanilla extract 1 oz Scotch or Buttershots liqueur (optional)

Directions

If using a pre-packaged pie crust, prepare it per the instructions on the package and allow it to cool completely.

On medium heat, melt the butter in a medium sauce pan.  Once melted, add the brown sugar.  Stir until the sugar and butter have melted together.  Lower heat to medium-low and bring sugar butter mixture to a simmer while stirring constantly.  You should begin to smell a nutty aroma from the mixture after about two minutes.  Add the cinnamon, salt, and cornstarch and stir until well combined.  It will take on a thick, paste-like texture.  Pour milk slowly into the pan with the other ingredients and mix using a whisk.  Take it about half a cup at a time, whisking well to combine.  Continue cooking the mixture over medium-low, stirring frequently, until it begins to simmer.  Allow it to simmer until it begins to thicken - you should feel resistance against your whisk as you stir it through the mixture.  Take the pan from the burner, add the vanilla, and stir well to combine.  Pour the pie filling into your pie crust, and allow to chill in the fridge for at least two hours or until set *.

Put heavy cream, sugar, vanilla extract, and Scotch or Buttershots (if using) together into a large bowl.  Using an electric mixer, mix on high until stiff peaks form.  Dollop on pie and serve.

* If you’re like me and you don’t like pudding skin, either seal the top of the pie with plastic wrap or, if you’re using a pre-packaged crust that comes with one, place the plastic lid over it before putting into the fridge to set.

[lvl1-chef]

Undertale -  Butterscotch Cinnamon Pie

The hotly anticipated Undertale was released on steam a couple of weeks ago and I’ve been having a ton of fun with it. Being an nontraditional RPG, I was excited to see what kind of recovery items this game had to offer and I was not disappointed! Compared to the other food in the game (read: spider cider), this recipe is pretty tame, but it’s absolutely perfect for the new Autumn season. So which do you like better? Cinnamon or Butterscotch?

Keep reading

[oreo]

OREO Cookie Balls

Ingredients

1 pkg. (8 oz.) brick cream cheese, softened

36 OREO Cookies, finely crushed (about 3 cups)

4 pkg. (4 oz. each) semi-sweet baking chocolate, melted

Instructions

MIX  cream cheese and cookie crumbs until well blended.

SHAPE  into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.

REFRIGERATE  1 hour or until firm.

[humortrain]

[lhonaa]

Raspberry Peach Fruit Pie

Well, I never really made pie as a kid and I just started getting into it in the last six months or so. As it is its taken me this long to get comfortable making my own recipe. Fruit Pies are actually really simple to make so this would probably be a good recipe to use with kids or those new to baking.

You Will Need:

- pie crust! (Store bought works fine since I haven’t got a good high altitude recipe yet.)

-10 oz wild peaches, halved, pits removed, skin on (farm peaches will need to be cut smaller)

-10 oz raspberries, whole

-lemon juice, as needed

-1 1/3 cups granulated sugar

-8 tablespoons flour

Directions

1. Preheat oven to 450 degrees F!

2. Mix fruit, flour, and one cup sugar in a bowl. If the fruit is on the dry side, add enough lemon juice to completely dissolve the sugar and flour.

3. Prep one pie tin with bottom crust and pour in the filling. Sprinkle the last third cup of sugar over the filling. Over the top of that place another layer of crust. Pinch it along the edges with a fork and then slit the top with a knife.

4. Put the pie tin on a cookie sheet in case it leaks.

5. Bake at 450 for ten minutes, then reduce the heat to 375 and bake for thirty minutes. Rotate the pie as needed so it browns evenly.

[talewt]

The Stubborn Cook: you pick the wrong size bowl and don’t realize until it’s halfway up that it’s not going to be big enough and you’re in over your head, but you don’t want to dirty another one, so you stubbornly fill it all the way to the top and stir really, really carefully.

[michele-847]

ABout me.

[therussianlife]

[lhonaa]

Baking Tip!

If you're making peanutbutter cookies with a recipe that doesn't call for salt in the batter make sure to sprinkle a small amount of sea salt on the top after crosshatching and before baking!

[lhonaa]

here's a list of confirmed slave-free companies to buy chocolate products from

[lhonaa]

Making Gluten Free Flour

Gluten Free flour is complicated at BEST. Most gluten free flour doesn't really work in the same way as your standard all purpose flour and, more unfortunately, it has a tendency to mess up any recipe you might be trying to substitute with. There is, however, a trick to making gluten free flour operate in much the same way as your standard flour (below the readmore).

One interesting factoid; did you know that all purpose flour is made up of grains and starches whereas gluten free flour tends to either be exclusively  starch or exclusively whole grains? That would be the reason why using gluten free flour doesn't work as a flat substitute.

You Will Need

- 3 1/3 cups Oat Flour (or Brown Rice Flour)

- 1 1/4 cups Cornstarch

- 1 1/4 cups White Rice Flour

Directions

1. Take all three and mix them together until blended completely.

2. To substitute for all purpose flour use a slightly heaped half cup gluten free for every cup.

It's that simple! I use this whenever I cook for my step-dad, who has a gluten allergy. I hope that this works as well for you as it has for me and happy baking!

[lhonaa]

Lemon Poppy Seed Muffins

Honestly I have yet to beat lemon poppy seed muffins so far as favorite breakfast foods go. When I was a kid I kept trying box recipes but those always came out greasy or too dry so here’s what I tried last night!

You will need

For batter

-2/3 a cup of white sugar

-4 tablespoons of lemon juice (as little pulp as possible)

-2 cups flour

-2 teaspoons baking powder

-1/4 teaspoon baking soda

-1/4 heaping teaspoon salt

-3/4 cup plain (greek) yogurt

-2 eggs (I use large brown)

-1 teaspoon vanilla extract

-1 stick butter, melted

-2 tablespoons poppy seeds

for glaze

-1 cup powdered sugar

-2 tablespoons lemon juice

(honestly just buy a thing of lemon juice it's a pain in the arse to juice this many lemons)

Directions

1. Preheat oven to 400F. Once again, we need to grease up some muffin tins. I like using butter, but this can be done with the little paper cups or pam.

2. Lets get down to batter! First get a big bowl to mix the white sugar and one tablespoon of lemon juice together until the sugar is nice and moist. Add flour, salt, baking soda, and baking powder and mix until thoroughly blended. In a different bowl mix eggs, yogurt, 3 tablespoons of lemon juice, and butter until it's a smooth liquid (this works best if everything is at room temp). Pour over the dry ingredients and blend - it will become a thick goop. Now stir in poppy seeds.

3. Once you've filled your tins (mind that this batter will rise enthusiastically while baking) stick them in the oven and bake for 20 minutes or until knife test comes out clean.

4. While it bakes make the glaze by blending the two ingredients. More or less juice makes the glaze more frosting like or more watery (I actually add closer to 3 tablespoons of juice to a cup of sugar). You can also switch the lemon juice out for vanilla extract - I plan to try this next time myself.

5. Take the muffins out of the oven and let them cool a bit before glazing them.

I like them best warm, but they taste fine cold too. I hope you enjoy this and happy baking!

[lhonaa]

Chocolate Cupcakes with Raspberry Cheesecake Swirl

hello my friends check it out it’s my newest recipe! (Recipe by me and under the readmore)

You will Need:

(for batter)

-1 cup melted butter (I use unsalted Sweetcream)

-3 cups white sugar

-1 tablespoon vanilla extract

-4 eggs (I use large brown)

-1 1/2 cups flour

-1 cup unsweetened cocoa powder

-1 teaspoon salt

-1 cup extra if wanted (chopped nuts/dried fruit, chocolate chips)

(for cheesecake swirl)

-4 oz of cream cheese, about half one standard pkg (use full fat, the reduced stuff tastes like death warmed over)

-1 egg

-3 tablespoons white sugar

-1/4 teaspoon vanilla

-raspberries (I like organic, fresh and ripe)

Directions

1. preheat oven to 350 degrees F and prep muffin pan. I don't use papers, I just butter the sides. Usually this makes around 16 cupcakes.

2. first we make the batter! combine melted butter, sugar, and vanilla in a bowl (try for glass as some metal ones can alter the taste, I also use a wooden spoon). When mixed completely add the eggs and mix. Mixture will be very runny at this point. Fold in cocoa, flour, and salt slowly (stirring quickly will make dry ingredients attempt escape). If desired you may now add your cup of extra.

3. Time to make the cheesecake swirl! Have the cream cheese and egg at room temp and put them a medium bowl, as well as the vanilla. Mix until it is as smooth as possible (some chunks are okay). Mix in the sugar. Before adding raspberries crush them and then cut them. Add as many as you like. A little will just tint the swirl pink and a lot will get you a rich berry flavor.

4. Add batter to cupcakes tins (it won't rise much so fill them up at least 3/4ths of the way. Spoon a little of the cheesecake mixture over each one then add another dollop of batter on tip. Using a knife swirl them together to get a nice marble.

5. Bake for 35 minutes or until knife test comes out clean. So you know, my oven isn't very good so on your first batch check them every so often so they won't burn!

6. They're done! I personally like to add a dusting of powdered sugar on top but that is totally optional. You may also like a chocolate or raspberry drizzle.

If anyone uses this I hope it works out as well for you and happy cooking!