I’m tireddd, so gonna get this over with quickly :,/
I used a recipe from this video here v
Didn’t actually end up watching the video and instead simply used the recipe in the description.
Anyway, was quite excited to make these! I’ve been studying Russian for a few years now (only one year and some in an actual course), so it was fun to try out some traditional food from there. Though not sure if the mint glaze is 100% traditional lol.
In terms of substitutes, I didn’t have any sour cream on me, so thought yogurt would be good. Thankfully someone had the same question as me and op said it was alright :)
Unfortunately my dairy free yogurt was a few months past the expiry date, so for this recipe I had to settle for a dairy product. However, definitely gonna try again and see what the results are with non-dairy!
The results were nice, really liked the minty taste. Though the texture was a bit off which is definitely on me, may have accidentally added 1/2 cup of flour extra. Whoops?
Cooked mine at 25 minutes and 28 minutes and like op, 25 turned out best.
Conclusion: tasty, but need to try again to see better results lol. And would love to try different recipes!
At about 9:10PM I had a craving for something sweet, namely an apple crumble. Problem is: we had no apples. I was about to have thawed strawberries and honey when I realized I could just make a strawberry crumble instead, and well that’s what I did.
Searched up a quick and easy recipe on the web and came up with this here v
A fabulous strawberry dessert recipe that's easy to prepare! This Strawberry Crumble with the signature crumbly topping covering strawberrie
It was easy enough to follow, though I only later realized that I did not have enough strawberries (hence the “very crumbly” crumble). I added some leftover raspberries and two pieces of rhubard to make up for it, but still barely reached one lb.
Taste-wise it didn’t affect much, aside from the fact it’s a little more grainy than I’d like. Though I do think because of the lack of strawberry juices the crumble was a lot more sandy near the top. (May also be because I used a coconut flour— all possibilities).
As the crumble was in the oven I began craving for some ice cream to put on top, but we didn’t have any at home and well it was late enough that there wouldn’t be any late night stops just for dessert.
I googled a quick 5 minute vegan ice cream/or ice cream substitute recipe and lo and behold, bananas? Was a little surprised, but they’re a mild enough flavour that they’d balance the fruit and rhubarb quite well (fastforward, they do).
The recipe I was planning on making is this one v
The ultimate guide to making EASY, perfect 1-INGREDIENT banana ice cream every time! We’re sharing our top tips and tricks, plus 10 deliciou
However unluckily for me the bananas needed to be frozen beforehand to get it to not be too too soft, and I unfortunately did not have the time for that.
In the end I simply cut up the bananas and tossed them on where there were 10 or so minutes left to bake in the oven, and I’m happy with the results!
New cookie recipe tried tonight! Hot Cocoa cookies, from the Kraft Mallow Bits bottle. (I'm sorry about the atrocious lighting, for some reason my camera is like in a permanent sepia-filter.) They weren't terrible cookies, but not really a recipe I'd keep in my repertoire. They mostly tasted like butter cookies that had aspirations for chocolate-y goodness. If my sister and I make them again, we both agreed to just use plain old cocoa rather than hot chocolate/cocoa mix.
