btw if anyone has any requests for me I love making recipes. I'm here for you. :D

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@tastesuperb
btw if anyone has any requests for me I love making recipes. I'm here for you. :D
Pictured here: a nice glass of dark beer and BABY'S FIRST NERD RECIPE. Playing Dragon Age: Inquisition, I knew I had to try my hand at creating the awful-looking but tasty rice pudding that Krem described Bull making, probably out of a rice that's not meant for dessert preparations. It also makes your face tingle a little bit, because I'm pretty sure Bull would dig that quality in a food. Here's a recipe, in case you also want to try this ugly pudding with a kick:
2 cups (before cooking) long-grain brown rice, cooked until fluffy
1.5 cups whole milk (preferably goat's milk)
1 cup dried fruit soaked in rum (soak for at least 24 hours)
3/4 cup buckwheat honey*
2 tsp cinnamon (the sharper the variety, the better)
1 tsp vanilla bean paste (or extract)
1 tsp smoked paprika
3/4 tsp cracked black pepper
1/2 tsp ground mace
a pinch of salt
2 large eggs
*If you choose to substitute this, you won't get the same appearance. Lighter honeys will yield a milder flavor and lighter color.
1. Prepare the rice however you want, but it has to be thoroughly prepared. Eager. Bursting out of its hull, ready to receive your cream... you get the idea. I boiled mine with 6 cups of water for about 40 minutes.
2. Turn to medium-low heat (or place on medium-low heat on the stove, if you prepared your rice elsewhere. I won't judge. Whatever rocks your cock.) Stir in fruit and honey, then milk and spices.
3. Heat for 10 minutes, stirring frequently. Lovingly caress the bottom of that cooking pot with your spoon, to prevent burning and let the rice know that you care about its well-being.
4. Turn the heat to low and wait until the gentle simmering whispers of your pudding have died down, then temper in the eggs gently.
5. Once the eggs are fully incorporated into the pudding's loving embrace, heat until the mixture has thickened. (this may only take about a minute)
Optionally, you can pour a shot of the fruit-rum over your scoop of pudding, if you're really into the fruit flavor and/or excuses for extra alcohol in your dessert!
baking tip: scaling down a cake or quick bread recipe? Try using mayonnaise in place of oil (and omit salt, if your mayo has it). Your smaller bread or cake will be in less danger of drying out while it's cooling, and the batter can be more forgiving of some slight overmixing.
Hello, lovely Tesla! Could you recommend some of your favourite dessert recipes? Also if you happen to know any recipes for desserts that are dairy-free it would be lovely! I trust your knowledge :>
Hello, Lovely Amaron! '7'; This message never popped up for me so idk how long it's been sitting, sorry! Anyway, here are a few of my favorite dairy free recipes:
-Chocolate Sorbet (a little to rich for me, but it's always a hit with chocolate fans)
-Marshmallows!
-Candied nuts (very versatile depending on what spices you like)
And these take very well to substituting non-dairy-milk/water for milk, and shortening/margarine for butter:
- Roasted Banana Whole Wheat Pancakes
- David Lebovitz's Devil's Food cake
- Whole Wheat Poptarts (if using margarine for pie crust, I suggest you pop it in the freezer so it doesn't soften too much!)
-Oat Flour Pie Crust (same as above. also oat flour is nothing but oats in a blender, and it gives the crust a much better texture to work with imo! any fruit you want in there, it's all good.)
-Raspberry Cobbler with Dark Chocolate Biscuits (only if you have non-dairy milk to substitute. A good buttermilk substitute is a little distilled vinegar or lemon juice mixed with your milk.)
If you have any specific requests or want to try something more complicated than these, I'm sure I could throw more recipes at you. Thanks for asking!
Step outside of the same ol', same ol' with this Sourdough Blueberry Muffins recipe.
Except don't, because this recipe is bad. 2 cups of flour is way too much, I don't care how watery your starter is. Mine is on the thin side and just a heaping cup got me a batter that was a little too firm to pour into muffin cups. Thankfully, I had a few hours to let it sit while the sourdough worked its magic and Grimer eventually gave me something naturally leavened, soft and usable. What I got was actually pretty good but my tweaks put it so far off from the recipe I may very well just post a rewrite the next time I make it.
Good concept- less like a cakey muffin and more like little fruity bread rolls- but don't cook this one by the book.
Recipe fact: Bread recipes can be misleading. Because the exact amount of flour you should use can vary according to ambient humidity, storage, and other factors, the total flour in the recipe is often a maximum. It's recommended to leave out a few ounces of flour, and only add them back in if your dough is too sticky.
It so turns out, I did get a photo! This recipe. It works*. Especially with raspberry jam. I was skeptical because Food Network recipes can be very iffy, but the main off thing about this one is the cook time! 15 minutes is too much if you're talking a single pancake and way too few for the whole batch, so I'm not sure what they're going for there- but you're cool if you just flip it when it bubbles like any other pancake, as the directions say.
That being said, this batter is very thin and eggy, as you might guess from looking at the proportions. It's not a flaw per se, but it's not to everyone's taste for sure. They taste a lot like thick blini minus the buckwheat.
However, my fellow Americans, you don't need to close out this recipe if you're in the mood for a more fluffy pancake house style cake! All you have to do is replace the added water with double the volume amount of flour (so, 2 tablespoons if you're going with a whole recipe. I suggest you mix the baking soda in with it before adding to the wet ingredients.) The difference with the added flour is pretty dramatic- it cooks up to over double the thickness with an airy texture and even the taste is softer, taking on the gentle malt notes of the starter instead of the sourness. I recommend it both ways!
*I used my own starter and not the one in the recipe, but the proportions on that one are the same as what I use to feed Grimer so it should work similarly.
Crisp-crusted popovers with a soft interior and sourdough tang.
One of two recipes I'm going to post without a photo because I didn't think to take one. There may be one in the future, though- I will definitely repeat these.
This is not usual for me, but I suggest no tweaks from the written recipe. It's simple and it's quick and there's not a thing I'd suggest you try instead if you have more time or resources. These popovers are perfect in their simplicity, the best I've made for sure.
Reviving this blog to mention my little sourdough starter. Her name is Grimer and we've been working together to test out recipes! She was fed a few hours ago, so she's at a calm and settled, but well nourished state right now.
Dairy-free mango gelato. Nothing but mango puree, light coconut milk, egg yolks and sugar.
Sacher torte plating.
Beeramid.
Rice, marinated white beans, steamed beet greens, parsley flower garnish.
Rye bread stuffed with beet greens, parsley, and swiss cheese. Serving suggestion: top with salt and thin slices of green or knob onion.
Pear tart with almond frangipane filling. Yes, we made this last year, but this is a larger tart!
I don’t like making large tarts, tart dough is never cooperative…
Another damned Gâteau St. Honoré. The first one I made, actually. I’m proud of the little caramel cage!
A king cake! I briefly worked at a sugar-free bakery, before they tragically went out of business. This is one of the nicest-looking things I made there.