#my recipes

[nairahsblog]

صنع بكل حب ♥️

[cookwithsarah]

Balsamic Fig Brussel Sprouts

This is my favorite way to cook sprouts! I was not raised eating sprouts, so I had to figure out a way to cook them that I liked. And this is what I figured out! I went to a restaurant and they had a crispy vinegary apricot sprout dish that I loved! I love balsamic with fig so I decided to try that!

It's really important that you have your oven HOT AS HELL to get it nice and crispy. It's also important that you don't put the glaze on too early or it will burn and be absolute shit. Ask me how I know...

Ingredients:

brussel sprouts, halved

olive oil

salt and pepper

3 tbsp balsamic vinegar

2 tbsp fig jelly

Steps:

Preheat oven to 450F

Toss the sprouts in 1 tbsp olive oil and s&p to taste.

Spread out on a sheet pan. If you have any leaves that fell off, keep them! They crisp up beautifully! Cook for 15 minutes.

While that cooks, mix up your sauce. put balsamic vinegar, fig jelly, 1 tsp olive oil, and 1-2 tsp water in the same bowl you tossed your sprouts in. Whisk/ stir thoroughly to break up the jelly.

After the 15 mins, pour sauce over the sprouts, toss to coat, then return to the oven to cook for 5 more minutes.

Serve while hot!

[mimosa-sex-tea-people-contrsf]

I’m bored so here’s a blueberry pie recipe:

Half a gallon ziplock of blueberries

Half a jar of blackberry jelly

Three tablespoons strawberry jelly

Half a cup of marshmallow fluff

1 teaspoon cinnamon

Half a lemon of juice

One tablespoon butter

One tablespoon vanilla extract

1/3 cup of corn starch

1-2 teaspoon of ginger (optional)

4 tablespoons honey (optional)

1/4 teaspoon powdered lavender (optional) make sure it’s the edible kind guys please don’t eat smell goods

Lightly cook the filling and then set it to the side

Crust:

One box nilla wafers powdered

Add preferred gingerbread seasoning (optional)

Flour

Butter

Mix until it looks like gravel

Add ice water in increments until it reaches proper pie crust consistency

Put it in the pan and then add the filling and finish baking everything together at 325 Fahrenheit

Makes two pies, this is my own recipe, yes I have made it many times

[nihonnojihifukainomajonoseiiki]

Litha is soon, so I turned some recipes I posted here into printable recipe cards.

Feel free to print these out, display them in your kitchen, and follow the recipes. If you send these to your friends or post your creations with the recipes attached, please go ahead and credit me. 🥰

[brightwanderer]

Quick Oat Bread (4 Ingredients)

This is a recipe I've adapted from various soda breads to make it as easy as possible when I'm dealing with high fatigue, low spoons, and/or no appetite. It has the appeal of warm, soft fresh bread, but the oats make it a bit more substantial.

You will need: Oven (not a microwave) Mixing bowl Spoon Cup or 1/2 cup measure (or something of similar size) Baking tray

Ingredients: 1/2 cup whole oats (not instant) 1/2 cup self-raising flour (or plain flour + 1/2 tsp baking powder) 1/2 cup whole milk A pinch of salt

Instructions: Literally just mix everything together in a bowl, then dump it onto a baking tray in a rough approximation of a round bread roll. Bake at 180C for 15-18 minutes. Allow to cool and eat with whatever you would normally have with fresh bread.

Notes: It doesn't matter exactly how big your measuring cup is as long as the three main ingredients are equal, but you'll need to extend cooking time for a larger piece of bread (or divide into two).

When you've mixed your ingredients you should get something like thick porridge, NOT like dough. If you make a dough you can shape with your hands, it'll come out too dry. This stuff should be sticky and blobby, thick enough that it holds its shape on the baking tray. You should be able to spoon it out and mash it together to make a rather un-aesthetic mound.

If it's too thin, wait a couple of minutes for the oats to absorb the milk. If it's still too thin, add a bit more flour.

I like to mix in some grated cheese to make something a bit like a cheese scone. You could also lean more into sweet flavours to make a muffin-like end result (particularly if you spoon it into cases).

This does NOT keep well, it goes stale very quickly. It's a bake-and-eat thing. I don't know if it freezes.

I haven't tried making it with non-dairy milk. The milk is providing both liquid and fat so you'd want to make sure you were using something that HAS a good amount of fat.

Throwing this out there in case it's useful to someone. Please note I can't help anyone troubleshoot (see above re: high fatigue and low spoons!).

[bilgisticallykosher]

Hamantaschen time!

Now, I actually very famously hate baking, and oh my gosh, it's a lot of effort, but these hamantaschen are worth it. Legit my favorite ones, better than any bakery I've had from. Not overly hard, but still crunchy, yet still soft.

Recipe:

1 Cup sugar

3 eggs (plus more for eggwash)

1 stick margarine/pareve butter replacement

Half a lemon (both juice and zest) OR 2-3 teaspoons of lemon juice

Around 3 cups flour (plus more for rolling)

2 teaspoons baking powder

1 pinch baking soda

Jam/jelly/filling of choice

Optional:

1/4 Cup corn meal

6 teaspoons chocolate powder (for HALF the dough)

If you add cornmeal to the chocolate, add 1/4 Cup sugar to dough

350°F about twenty minutes (but check them after fifteen), and the chocolate about twenty five.

Sorry, I don't know metric measurements.

Pictures, and how to fold them under cut!

Doughs!

Flour the heck out of your rolling station and rolling pin every time you roll out a bit of dough. Every. Time.

Rolled dough, I have no idea how thick it is, I go by feel. I don't have cookie cutters, but I do have a glass that I always use! The important thing is consistency. In both pictures, really.

Egg wash around the outside of the circle, then put filling (apricot in this one) in the center. Really not a lot of filling. You'll notice that I do one row at a time; this is so that the egg around the rim doesn't dry out. It's store bought and delicious. If you like the chunky kind, that's absolutely fine, it works very well in hamantaschen.

I did this one-handed lmao help.

Three-step fold! Little bit of flap from one third of the edge folded towards the center, then the next third, then the last. I tried to get a video but couldn’t set it up anywhere. Then eggwash over the top before you put them in the oven.

The finished products! The chocolate dough has cherry in it.

You will notice that there's a few on the non-chocolate that are misshapen where one of the flaps fell down. You know what you do with these? These are the taste test ones. And if there's a few more than what you rant to nosh on right now? Who cares, they're fine. Just looks un-factory made. I had some from the chocolate batch that came out worse, but I ran out of picture space on the post. (Now in a reblog) And they're still extremely edible and just as delicious!

חג פורים שמח!

[aesethewitch]

Multi-Purpose Mug Cakes

[[NOTE: You can read a better formatted version of this post on my website!]]

I recently had a commission for a tasty bedtime snack or dessert that would double as a spell. In my opinion, to be a bedtime snack, it had to be something that would be easy to make or have in the moment. And the commission was for one particular purpose that wouldn’t necessarily be repeated over and over again nightly, so I needed to eliminate waste. A whole cake, sheets of cookies, trays of muffins… delicious, but a little impractical for this.

I had the idea of creating something fully modular — a recipe that’s so simple, it can be easily adapted with different ingredients to just about any purpose. I was stumped for days trying to think of a good solution. The mug cake idea seemed super far-fetched until I considered the many merits:

You can make just one cake at a time, so there’s no waste

You can make a big bowl of dry mix, so there’s virtually no prep time

If the dry mix is super basic, you could easily add ingredients to change the flavor and, by extension, the magical purpose

You could cast a spell one night and another one the next with no waste and no extra preparations

It’s cake, and it’s delicious

Mug in hand, I set about figuring out the best ratios for a dry mix, and then the method for making a basic cake, and then adapting it to the particular commissioned purpose. I’ve been enamored with the mug cakes (and so has my partner), so I asked permission from the commissioner to share the base recipe and some spell options, and she said to go for it!

So, here we are!

The Mug Cake Mix Ingredients:

1 1/2 c All-Purpose Flour

1/2 c Sugar

1 t Salt

1 t Baking Soda

And that’s it! Mix it all together in a container with an air-tight lid, and the mix will keep for a couple months in your cupboard. This amount of mix will make about four large mug cakes.

When you’re ready to have a cake, you’ll need:

A large mug (12 ounces at the least)

1/2 c Mug Cake Mix

2 T Unsalted Butter, melted

1/4 c Milk

Your chosen flavorings

And that’s also it! Melt the butter right in the mug, stir in the milk and mix with a fork, add your extras, and microwave for 70 to 90 seconds. Let it cool for a minute, top with whatever you like, and then enjoy! You can have a tasty little cake flavored just the way you like in less than five minutes.

Note: If you only have smaller mugs, divide the cake ingredients by half.

Now, let’s talk flavorings. Depending on what you add, you may need more milk or less dry mix. Below are a few variations on the recipe, all using the same dry mixture. You can assign your own meanings to the ingredients to adapt them into spells for your needs. If you’re partial to incantations or prayers, I would suggest speaking them while you mix all of your ingredients together before microwaving.

Simple Vanilla Mug Cake

Ingredients:

1/2 c Mug Cake Mix

2 T Unsalted Butter, melted

1/4 c Milk

1/2 t Vanilla

Frosting, sprinkles

1. Melt the butter in the mug.

2. Whisk in the milk, vanilla, and mug cake mix with a fork until smooth.

3. Microwave for 70 to 90 seconds.

4. Let cool for a minute, then decorate with frosting and sprinkles.

Chocolate Mug Cake

Ingredients:

1/2 c Mug Cake Mix (a scant half cup)

2 T Unsalted Butter, melted

1/4 c Milk

2-3 T Cocoa Powder

1/4 t Vanilla

Chocolate syrup or frosting

1. Melt the butter in the mug.

2. Whisk in the milk, vanilla, mug cake mix, and cocoa powder with a fork until smooth.

3. If the mixture is too thick, add more milk one tablespoon at a time until it reaches the desired consistency.

4. Microwave for 70 to 90 seconds.

5. Let cool for a minute, then top with a drizzle of chocolate syrup or a layer of frosting.

Chocolate Chip Cookie Mug Cake

1/2 c Mug Cake Mix

2 T Unsalted Butter, melted

1/4 c Milk

1/2 t Vanilla

2 T Brown Sugar

2 T Semi-Sweet Chocolate Chips

1. Melt the butter in the mug.

2. Whisk in the mug cake mix, milk, vanilla, and brown sugar with a fork until smooth.

3. Mix in the chocolate chips.

4. Microwave for 70 to 90 seconds.

5. Let cool for a minute. Top with a couple more chocolate chips, if desired.

Cinnamon Mug Cake

1/2 c Mug Cake Mix

2 T Unsalted Butter, melted

1/4 c Milk

2 T + 1 T Brown Sugar

1 T Cinnamon

1. Melt the butter in the mug.

2. Whisk in the mug cake mix, milk, two tablespoons of brown sugar, and cinnamon with a fork until smooth.

3. Sprinkle one tablespoon of brown sugar on top. Carefully mix it in, but do not thoroughly combine, for a brown sugar swirl.

4. Microwave for 70 to 90 seconds.

5. Let cool for a minute. Optionally, combine a small amount of milk and powdered sugar to drizzle on top.

Extra option: Before microwaving, create a crumble by melting a tablespoon of butter and mixing in a small amount of flour, brown sugar, and cinnamon until it’s similar to wet sand in texture. Coat the top of the batter with the crumble and then microwave as usual.

Lemon Poppyseed Mug Cake

1/2 c Mug Cake Mix

2 T Unsalted Butter, melted

1/4 c Milk

1 t Poppy Seeds

1 T Lemon Juice

1. Melt the butter in the mug.

2. Whisk in the mug cake mix, milk, and poppy seeds with a fork until well combined.

3. Mix in the lemon juice until just combined.

4. Microwave for 70 to 90 seconds.

5. Let cool for a minute. Optionally, combine a small amount of lemon juice and powdered sugar to drizzle on top.