seen from China
seen from Türkiye
seen from Russia
seen from United Kingdom
seen from Türkiye
seen from United States
seen from Canada
seen from Panama
seen from Russia
seen from Indonesia
seen from Russia
seen from United States
seen from Singapore
seen from China
seen from Egypt
seen from United Kingdom
seen from Hong Kong SAR China
seen from United States
seen from China
seen from Russia
i've got a bread dough starting, with my only instruction being 'something sweet' so help me out here
what bred
cinnamon swirl loaf
caramel pecan monkey bread
braided lemon curd filled loaf
cinnamon rolls
sticky buns (aka caramel pecan rolls)
hot cross buns
twisted apricot jam and goat cheese bread
custard buns
I can't have gluten you insensitive whore
Made my crab cakes and froze them, got a poolish fermenting for some loaves of italian bread. Made some honey rosemary whipped goat cheese, got that chilling (super easy btw, just add cream to goat cheese 1 tbsp at a time until it whips up into the texture you want, add a sprinkle of salt and your flavorings), and got 4 bulbs of garlic roasting away in olive oil for various applications. House smells good.
all i really wanted to get done today besides that is some peppermint bark, and prep for baking tomorrow. Worked until midnight last night (severe insomnia- child's, not mine) and I am Fatigued today. Don't feel like pushing it.
Plus I gotta finish this chapter.
Rosemary Maple Sweet Potatoes with Pecans
I just made this thing that came out really good. You should too.
Ingredients:
2 giant sweet potatoes or 3-4 regular (or more)
olive oil or neutral oil of choice
fresh rosemary
salt
pepper
garlic powder
red pepper flakes (optional)
maple syrup
pecans
Directions:
heat oven to 400F/205C
Peel and chop sweet potatoes into 1 inch chunks appx. They don't have to be perfect.
Toss sweet potatoes in bowl, drizzle with 1tbsp or so of oil- just enough to coat them all
Add 1-2 tsp salt, 1 tsp cracked black pepper, 1 tbsp garlic powder, and 1/2 tsp-1tsp red pepper flakes depending on spice preference
Toss in bowl until all pieces are evenly coated
Spread on lined baking sheet (i used parchment paper) in an even single layer
Roast until just barely cooked through, about 20-30 min, edges should just be getting brown. If you over cook them too much, they'll be harder to toss.
Remove sweet potatoes from oven, return to bowl.
Drizzle hot potatoes with 1tbsp maple syrup, and crush a quarter cup of pecans into the bowl- can leave a few whole for attractiveness' sake.
Add 1 sprig rosemary, leaves removed and chopped
Toss hot potatoes to get everything properly incorporated, and return to sheet pan in oven for 5-10 minutes, keeping an eye on the pecans to make sure they don't burn
Remove when pecans are toasted, taste, and sprinkle with salt while warm if necessary.
It's a tasty salty-sweet-savory side for those of us who like sweet potatoes but maybe not when doused in brown sugar and marshmallows. Or maybe you like them so much you want both. IDK. You do you.
This tastes good. I hope they cool soon or I will eat them all.
rosewater ice cream with pistachio cream. is this anything? should I whip out the creami?
Gluten free apple crisp
here u go I made this. :) u should make it too (u can sub gluten flour for gluten free flour and then it's just um...regular-ass apple crisp I guess)
This recipe is for a 13x9 (rectangular) pan. Halve it for a 9x9 or 8x8.
8-6 apples depending on size (I used honeycrisp cuz a bag of them got dropped and were all bruisey, but granny smith are good too)
1 lemon
Brown Sugar
White Sugar
Cinnamon
1 stick butter
GF Oats
GF Flour blend (skippable but changes texture)
Salt
1/2 cup crumbled pecans (optional)
nutmeg, cloves, other warming spices (optional)
Peel and chunk your apples. No, not slice, chunks. Small pieces, like inch to 1/2 inch cubes? But they don't have to be perfect; if they're too big you just have to cook them longer
If you like slices you can make them into slices but that is the INFERIOR way to make apple crisp.
Mix apples in a big bowl with 1/2 a squeezed lemon
1/3 cup brown sugar and 1/3 cup white sugar added to the apples
1 tbsp cinnamon added to apples
1/2 tsp salt
Mix, taste. Add more sugar if you like, or more cinnamon.
Add other spices as you like (nutmeg and cloves don't need much, maybe a 1/2 tsp? I added a few shakes of nutmeg and a tiny bit of pumpkin pie spice to mine)
Add 3 tbsp gluten free flour to apple mixture, mix until homogenous and then pour into a 13x9 pan. (i taste before adding gf flour because it tastes gross before cooking)
Flatten apples.
In the same big bowl, because we don't make more dishes than we have to, add 1 cup oats, 1 cup brown sugar, a pinch of salt, 1 tsp cinnamon, and 6 tbsp gluten free flour.
Add ur nuts if you want them (you should it's tasty)
Combine that however. Whisk works fine, or fork. Then take 6 of your 8 tablespoons of butter from the stick. If it's cold, chop it into fine pieces and then rub it into the oat-sugar topping until no hunks of butter remain.
BUT I find a much easier way is to use SOFTENED butter, incorporate the topping all together thoroughly, and then put it in the fridge until the butter solidifies and you can break it up into crumbly bits.
As we're using gluten free flour, the mixture will not develop gluten, and thus cannot be overworked. So, using softened butter is much easier!
Once your topping is ready, crumble it over top of the apples in the pan.
Use your last 2 tbsp of butter, cut up into small pieces and sprinkle over the top.
Bake at 350 for like 40 minutes or until the apples are as done as you like and the filling has thickened and is bubbly. If the top gets too brown too fast just slap tinfoil over it.
eat crimsp
possibly the worst picture of food I've ever taken. Brown bread on a brown cutting board- what was I thinking? Anyways...whatever. Here's the whey brioche. If it looks a little flat, that's because the crumb is quite tight. Half my fault (small proofing issue due to absent-mindedness), half the fault of the yeast. That being said, you CAN taste the whey. It adds an interesting flavor, just a little funk. A bit more dimension to the bread than just butter and milk would.
As this is a brioche, a tighter crumb is NOT even remotely a problem, but if I knew this was going to happen, I would have done rolls over a braided loaf.
It's halfway between bread and cake, very rich, dense, and super super fluffy, with an interesting flavor that really pops with a sprinkle of salt.
Definitely an eating bread, maybe with some jam, but I'm curious to see what the crumb of the mini sandwich loaf looks like. Some butter and jam tea sandwiches would be cute.
(@dreadfutures I'm linking u cuz you said but my photography is TRULY abominable haha)
I wish I could give you the recipe for my cheesecake with homemade lemon curd and blueberry lavender jam because it was DELICIOUS-- except now I need to research a better cheesecake recipe, and the lemon curd was a little screwed up, and--
it's because I made it in a multi-day ADHD fuelled haze and we measured NOTHING like a wild-eyed scientist in a cartoon
I can't make a recipe. Sorry. It's really good, though.
Going to make an overnight pizza dough at the end of the week. I think I'll test how it steams. If it has a good texture, I might make pizza steamed buns. Just for shits and giggles.
But should I do them calzone style- toppings inside but NOT sauce, sauce on the side for dipping- or standard hot pocket style with the sauce inside?
Pizza Steamed Buns:
calzone style
hot pocket style
what? no, don't do this.
no idea, i burn water/show me the answers
