My Recipe Hoard

I’m literally making this side blog at 12:09am to save a recipe and I’m gonna load this baby up

[fattributes]

Chorizo Goat Cheese Burger with Green Tomato Chow Chow

[fattributes]

Savory Zucchini and Ricotta Galette

[fullcravings]

Cherry Cinnamon Rolls

[fattributes]

Strawberry Crunch Shortbread Cookies

[fattributes]

Chicken Caesar Salad Pizza

[myguiltyotpleasures]

[foodffs]

[foodffs]

Need a party dessert this season? You don’t need to turn on the oven for these delicious, rich and refreshing frozen cheesecake bites rolled in gingerbread crumbs!

Get the recipe here https://theseamanmom.com/cheesecake-ice-cream-bites/

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[het-brunette]

Source: beth_thefirstyear on Instagram

I have four muffin tips for making bakery style muffins at home.

Tip number one:

Rest your batter for 15 minutes in your mixing bowl after you make it. This is gonna allow the starch molecules to swell and absorb, creating the thicker batter and the thicker batter is known for doming!

Tip number two:

Fill your muffin holes with at least six to eight tablespoons of batter. That’s like a heaping half cup okay. You want them super full so they’re gonna create that dome.

Tip number three:

Kinda goes along with tip number two. You’re only gonna fill every other hole in your muffin pan. And why we do that - that’s so the muffins that are baking can spread and dome without running into their neighbors. Because when they run into their neighbors they get like square edges but we want perfect dome circles.

Tip number four:

You’re to bake your muffins at a high temperature initially. That’s gonna be 425*F for the first seven minutes. And then keep them in the oven and lower the temperature to 350*F for the remaining bake time. Starting the muffins off at a high temperature initially allows the muffins to rise rapidly and it sets the outer surface of the muffin, producing a dome shape.

There you have it. My four muffin tips for creating bakery style muffins.

[fattributes]

Little Gem, Pickled-Shallot, Parmigiano and Prosciutto Salad

[foodffs]

[foodffs]

Lemon Molten Lava Cakes

Really nice recipes. Every hour.

Show me what you cooked!

[foodffs]

This agua fresca recipe is a basic formula to produce a perfect Mexican style fruit drink every time! Use watermelon, strawberries, pineapple, peaches, kiwis or even cucumber for a light and refreshing beverage that’s great for parties.

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Is this how you roll?

[foodffs]

[foodffs]

Stove Top Cajun Butter Chicken Bites

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Is this how you roll?

[bunjywunjy]

lookin good!

[bunjywunjy]

BUNJY RECIPE: LEMON BERRY COBBLER

You will need:

TOPPING

1 1/2 cups flour (gluten-free okay)

1/3 cup sugar

1 1/2 tsp baking powder

1/4 tsp salt

2 tsp lemon zest (if you end up with more than this, put it in the filling)

6 tbsp butter, COLD

1/2 cup* buttermilk, COLD

you might need a little extra to bring the mixture together

FILLING

36 oz mixed berries, frozen preferred but DO NOT THAW FIRST

1/4 cup sugar

2 tbsp cornstarch

2 tbsp fresh lemon juice

lemon zest if you have any left over from the crust

Preheat your oven to 350 F and start the topping first- I leave the cold ingredients in the fridge until the last step and then put the whole mixture in the fridge until I'm done with the filling. Put the dry topping ingredients in a comfortably large bowl and mix them together, then cut the butter into 4-5 chunks and put it on top, well spread out. Use a fork or a pastry cutter if you have one to mash the butter repeatedly into the dry ingredients until you have something that looks like sand with pea-sized pebbles of butter in it. Once you have that, add the buttermilk in about 3 stages and fold it all together until the mixture looks like wet sand that sticks to itself readily, you might need a liiiittle extra buttermilk for this, especially if you use gluten free flour. Once that's done, put it in the fridge and we'll address the filling.

Take your berries out of the freezer or container if you're using fresh for some reason- (you really shouldn't, the end product is the same so save the freshies for snacking!) and put them in a large bowl and cover them with the dry filling ingredients, saving the lemon juice for last. Stir them so that the berries all get evenly coated with sugar and cornstarch first, and then add the lemon juice and do your best to make it thoroughly incorporated.

Now, add to a filling greased pan and pull your topping out of the fridge- now you pull handfulls of topping mix and compress them GENTLY into rough disks to put on top. You can leave gaps, just try to get rough coverage. Once that's done, bake for 1 hour, or until the topping starts to turn golden brown. Let cool for about 10 minutes and dig in!

[netscapenavigator-official]

You should be starting a recipe book. I don't give a shit if you're only 20-years-old. The modern web is rotting away bit by bit before our very eyes. You have no idea when that indie mom blog is going down or when Pinterest will remove that recipe. Copy it down in a notebook, physically or digitally. Save it somewhere only you can remove it. Trust me, looking for a recipe only to find out it's been wiped off the internet is so fucking sad. I've learned my lesson one too many times.

[fullcravings]

Lemon Cookies

[foodffs]

Lemon Butter Chicken

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[the-jellicle-duelist]

i am about to bestow upon you the secret butter technique. i am sorry, but it is french. i am sorry again, this only works with cow butter. i am certain plant based butters wouldn’t work, and alternative animal butters may or may not work

has this ever been you: you have a nicely steamed vegetable, or maybe you want to make the best butter noodles, but you know that if you put butter on those it’ll just melt and you end with kind of greasy noodles or vegetables? don’t you wish it was instead a luscious buttery glaze?

introducing: beurre monté

you will take a small sauce pan, and begin heating it with 1-2 tablespoons of water (use very little water) and bring it to a hard simmer or boil

turn the heat down slightly, and add Butter. how much? however much you dare. (start with 3-4 tablespoons and go from there)

you are going to either whisk Aggressively or you can pick up the saucepan, still holding it over the heat, and swirl aggressively so the butter is skating around the sides of the pan

done correctly, you will have liquid butter that is still emulsified. you have made Butter Sauce. season it with a little salt, and toss whatever you want in it.

if you’re butter splits, i’m sorry. you didn’t agitate it enough to maintain the emulsion, and now you have melted butter.

you can use this knowledge to make other sauces by swapping out the water for another liquid. white wine becomes beurre blanc. red wine is beurre rogue.

you want to CUM? sweat minced shallot in a tiny bit of butter, add white wine and cook it out until it’s reduced by about half. then whisk butter in hard. a few flecks of minced thyme or fennel frond stirred thru, and you eat that with a nice seared fish? or scallop? or even shrimp? wow. you will Nut

your boxed mac and cheese game can also be elevated by cooking your pasta and making a beurre monté first, tossing your pasta in that and adding the cheese packet. wow. hey; you’ll cum

go forth now with this butter secret

[the-jellicle-duelist]

five notes?? this is why i don’t tell you all anything