Kiana Khansmith
if i look back, i am lost
祝日 / Permanent Vacation
tannertan36
occasionally subtle
Peter Solarz
Love Begins
Misplaced Lens Cap
tumblr dot com
he wasn't even looking at me and he found me
oozey mess
YOU ARE THE REASON
blake kathryn
we're not kids anymore.
@theartofmadeline
Today's Document
Jules of Nature
RMH
pixel skylines
Sweet Seals For You, Always
seen from Saudi Arabia
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seen from Finland
seen from South Africa
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@paultagskitchen
Soylent Sherry Negroni
Ingredients
1 tsp soylent
1 tsp simple syrup
1 oz Palo Cortado sherry
½ oz Rosso Vermouth
½ oz Campari
Assembly
Combine Soylent and Simple Syrup. Create what I'm going to start to call "Soylent Syrup". Enjoy that one, folks.
Add ice to a rocks glass, pour Soylent Syrup over ice. Add Sherry, Vermouth and Campari. Stir. Garnish with an orange twist.
Big thanks to Matthew Garrett for sparking this one.
Oatmeal Raisin Cookies
Ingredients
3/4 cups soylent
1 ½ cups rolled oats
1/2 cup sugar (white & dark brown)
1/4 cup flour
¾ cup raisins
1/2 tsp baking soda & powder
1/2 tsp salt
1 stick butter (roomtemp - NOT melted. Don't even try that. Stop. You. I see you.)
1 egg
1 tsp vanilla
Assembly
Combine butter, sugars, the egg and vanilla in a medium size mixing bowl. Take out your handy hand mixer, and cream the butter and sugar. Food Network has some really great thoughts on this.
After the color has lightened up and it's feeling good, combine the flour, baking soda & powder, and salt into another mixing bowl. Using Alton Brown's paper plate trick (or working slowly), add the dry goods to the cream, while using the hand (or stand) mixer to incorporate.
Once you get all the dry goods combined, add in your oats and rasin. Use a spatula or your hands to combine.
Lube up your cooking sheet (I like butter), and fire the hotbox to 350°.
Ball the dough into ½ to ¾ inch sized spheres. A healthy scoop of your large spoon should do the trick.
Place onto the sheet (I was able to get 4 × 3 on my sheet) and bake for between 10 and 15 minutes, depending on how much your oven lies to you. Mine took about 13 minutes.
Pull the sheet and let cool for a minute or two (don't poke them kthx), and move them to a cooling rack.
I got about 24 cookies out of this dough.
SCIENCE
I didn't believe the soylent would bind properly, so I tried three batches of this, with two different binding methods.
PB
For team Peanut Butter, I added roughly 2 tablespoons of smooth peanut butter to ⅓ of the dough. These guys came out dry, and if I'd do this again, I'd cut back on that.
Flax
For team Flax Seed, I added a handful of flax seeds to my immersion blender's food processor attachment.
I added a bit of water to that (enough to get it moving, but not enough to cover), and beat the ever living bejesus out of it until it bound up a bit.
The resulting seed mix was sticky and sets pretty hard. I added 2 tablespoons of this to ⅓ of the dough.
Control
For team Control, I did nothing. Just let it hang out in the mixing bowl.
Results of Science
Control was actually the best. The Flax cookies clearly had the best texture and consistency out of the oven, but the flavor became slightly unplesent. I'd consider it if I was more into flax. Also, I'm saying this as a lover of Flax seed. Peanut Butter was OK. The cookies came out far too dry. Next time, less PB would be justified.