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@the-messy-witch-kitchen
what was the first electronic device you ever had?*
flip phone
smartphone
tablet/ipad (personal)
tablet/ipad (school)
laptop (personal)
laptop (school)
desktop computer**
ipod (with screen)
ipod/mp3 player (without screen)
something else not included*
*things such as video game systems are not included in this poll
**your own, not a family/shared computer
reblog for reach/bigger sample size!!
Maple and Whisky Peanut Butter Cream Pie
Each Thanksgiving, I believe I may secretely challenge myself to make the two pies I invariably make and bake for the occasion even more scrumptious than the previous year! I think this year's iteration of my peanut butter cream pie, this absolutely decadent and delectable Maple and Whisky Peanut Butter Cream Pie, is one of my very best effort!
Ingredients (serves 8):
2 ½ tablespoons unsalted butter
15 Digestive Biscuits (not covered with chocolate)
2 ½ tablespoons demerara sugar
300 grams/3.10 ounces cream cheese, softened
¼ cup pure dark (Grade A) Canadian Maple Syrup
2 tablespoons caster sugar
¾ cup natural smooth peanut butter
4 tablespoons 10 Years Peated Bowmore Single Malt Whisky
2 teaspoons Bourbon Vanilla Extract
½ cup double cream
In a small saucepan over low heat, melt butter. Once melted, remove from heat; set aside.
Place Digestive Biscuits in a zip-lock bag and, removing the air, close tightly. Bash with a rolling pin, until Digestive Biscuits are reduced to crumbs.
In a large bowl, combine Digestive Biscuit crumbs and demerara sugar. Gradually stir in melted butter with a wooden spoon, until moist. Press into bottom of a 23cm/9″ pie plate. Store in the refrigerator unti hardened, 1 hour.
Spoon cream cheese into a large bowl. Gradually whisk in caster sugar, until mixture is smooth and shiny. Then, gradually whisk in Maple Syrup, until glossy and well-blended. With a wooden spoon, energetically beat in peanut butter, until well-incorporated. Stir in Whisky and Vanilla Extract.
Beat whipping cream on medium speed with an electric mixer until soft peaks form. Increase speed to high, and beat until whipped cream is firm enough so you can turn bowl upside down.
Gently fold whipped cream into peanut butter mixture, 1/3 of the whipped cream at a time, until completely blended.
Spoon peanut butter cream filling into chilled crust, levelling well with a rubber spatula. Store in the refrigerator overnight.
Serve Maple and Whisky Peanut Butter Cream Pie chilled, ideally with a glass of Champagne!
Cognac and Honey Pecan Pie
Another more-ish pie, this delightfully scrumptious Cognac and Honey Pecan Pie was our Thanksgiving dessert. Mum, Dad and I had second helpings; Jules had a third and fourth --thinner slices, of course, but still! That's how good it is, and you needn't have an occasion to bake it; it makes a wonderful mid-arvo treat! Happy Tuesday!
Ingredients (serves 6 to 8):
For the pastry
1 1/2 cup plain flour
2 heaped tablespoons caster sugar
¼ teaspoon salt
1/4 cup cold unsalted butter, cut into small cubes
1/4 cup cold lard, cut into small cubes
¼ cup ice water
For the filling
2 cups pecan halves
½ cup unsalted butter
½ cup demerara sugar
¾ cup good, pure set honey
4 tablespoons good Cognac or Brandy
2 teaspoons Homemade Vanilla Extract
¼ teaspoon salt
the seeds of ½ plump vanilla bean
3 large eggs
In a large bowl, combine flour, sugar and salt. Give a good stir. Add butter and lard, and rub them into the flours with your fingers until mixture resembles coarse meal. Gradually add water until a soft ball forms. Flatten pastry, wrap tightly in cling film, and store in the refrigerator for at least half an hour.
Roll pastry out onto a lightly floured surface, adding more flour as you roll to roll it quite thinly. Fit pastry into a buttered 23cm/9″ pie tin or plate, letting it hang over the edges. Trim excess pastry, and crimp. Prick the base of the pie with a fork. Place in the freezer for 15 minutes, or in the refrigerator for half an hour.
Toast pecan halves in a frying pan over a high flame until fragrant. Remove from the heat; set aside.
In a medium saucepan, melt butter over medium heat. Once the butter is melted, stir in demerara sugar, until dissolved. Remove from heat and pour mixture into a large bowl. Stir in honey, Cognac, Vanilla Extract, salt and vanilla seeds. Whisk in eggs, one at a time, stirring well after each addition.
Sprinkle pecans in pie shell. Pour egg mixture over top. Bake in the middle of the oven, at 180°C/355°F, for 45 minutes to an hour, until crust is golden brown and filling is set. Remove from the oven and let pie cool at room temperature.
Serve Cognac and Honey Pecan Pie lukewarm, with whipped cream or crème fraîche.
I was going to transcribe this, but looked it up instead after seeing the username. Brown Butter Brownies from Broma Bakery!
The single serve double chocolate chip cookies that I pretty religiously make like four times a week are from Broma Bakery and they are so decadent and rich and amazing, I def recommend their recipes.
I made Hungarian mushroom soup and it's a little too delicious to be real
BUNJY RECIPE BOOK- HUNGARIAN MUSHROOM SOUP
Ingredients:
4 tbsp butter
1 large white onion, diced
16 oz white mushrooms, sliced into half-slices or diced
3 tbsp flour (gluten-free okay)
1 1/2 tbsp paprika
3 cups veggie or chicken stock
3 tbsp soy sauce
1 cup 2% milk (yes, it has to be 2%)
1/2 cup sour cream (results not guaranteed for lite version)
1 1/2 tbsp lemon juice
1 tbsp chopped fresh dill, slightly less for dried dill
1/4 cup chopped parsley
salt and pepper
okay! so take a large saucepan and heat over medium low, and melt the butter in it. add the mushrooms and turn the heat up a notch or so and cover, stirring occasionally until the mushrooms give up their liquid. once the pot gets soupy, add the onion and put the lid back on until the mushrooms are brown and the onion is fully cooked through. once this is achieved, remove the lid and cook off most (not all!) of the liquid. at this point, add the flour and paprika TOGETHER, and mix! this will get gluey and start sticking all over the place- that's fine. cook while stirring for a few minutes, enough for the paprika to gain aroma and the flour to darken. next, add the stock and soy sauce, and stir to work all of the clumps of flour off the bottom of the pan and into the liquid. once the soup is smooth, add the milk and bring to a light boil. once the pot boils, lower to the heat to a simmer and ignore for 10 minutes. once the time is up, REMOVE THE PAN FROM THE HEAT and allow to cool slightly. once the pan is no longer scorching hot, add the sour cream and dill, and stir it in. lastly, add the lemon juice and parsley, plus salt and pepper to taste, and stir again to make it all a smooth lovely soup. serve immediately.
the soup absolutely looks and sounds (from you're description And the recipe) delicious!
and it looks very visually similar to a kantarell sauce my mom used to make, which made me feel the same way - that it was too delicious to be real.
so thank you for posting this recipe, but I do have a question burning in my mind.
white mushrooms?
is that like, a name a specific kind of mushroom has in your country?
and cause like, is there a more specific to it then that?
like, what white mushroom is in Hungaria?
cause yellow onion for example is in the usa and sweden to very different types of onion.
so,,,,,, what is white mushroom..?? or do you just mean Any white mushroom...????
recipe unclear, sorry if I'm rude! and I don't think any regular search motor result would land me the answers I seek.?
sorry for the confusion, "white mushroom" in this case is referring to the white button mushroom!
you can use whatever mild-tasting mushrooms you have available in your area, though.
also I'm retracting the parsley amount, you should be throwing a solid 1/3 cup in there
im telling you all... its so worth it to spend a whole evening make 100 million homemade gyoza (even though it takes so long) and freezing them all to have perfect delicious gyoza just the way you like them anytime you want at a moments notice. they seriously take like 10 minutes to prepare from frozen and they are so good. i just had a dumplings and noodles feast you wish you were me
heres teh gyoza recipe ive been using and heres the dumpling sauce recipe ive been using and here was the noodles recipe i ate. in case even 1 person on earth wanted this information
best brownies in the known universe (at least, according to my grandma)
some year and a half ago when i was getting ready to move out i combed through all the family recipes that lay lost to time and one of the ones that i found was my grandmas brownie recipe. idk where she got it from (nor can i ask cause she has dementia) and its a printed out email she sent to my mom in june 2000. but by george these the best brownies i have ever tasted. would she be pleased that i am sharing this recipe with my vast following? absolutely.
YOU WILL NEED:
5 tablespoons butter (unsalted) 1 ounce unsweetened baking chocolate (or as much as your heart desires) 2/3 cup unsweetened good cocoa powder 1 cup sugar (white) (superfine preferred, normal works fine) 1 cup sifted white flour (can use gluten free) 1/2 teaspoon baking powder as much cinnamon as your heart desires (your heart needs to desire at least some cinnamon. its essential to the recipe) 3 egg whites 1 egg splash of vanilla extract (again, non negotiable step!)
preheat your oven to 325 degrees. grease a square baking pan (9x9 preferably).
in a small saucepan over medium heat melt the butter and baking chocolate. while that is melting, sift together the flour, baking powder and cinnamon into a small bowl. once the butter and chocolate is done melting add the cocoa powder and cook it together for 1 minute. add in the sugar and stir. it will get very thick. this is correct.
set that aside to cool. while thats cooling take a large bowl and put in your egg whites, egg and vanilla. beat it up with preferably a whisk but you can use a fork if youre fresh out of whisks. once the chocolate is cool enough to not scramble your eggs dump it in the eggs and mix it together. add the flour in gradually and keep mixing until its smooth and happy.
spread into your greased baking pan. put it in the oven for EXACLTLY 18 MINUTES. very crucial step. they will come out slightly under done. that is what we want. as they cool they will continue to cook in the pan. we dont want them to get hard and sad. they are not good when they are hard and sad. do not overbake them. you will be sad.
slice them up and as the official last step on the original recipe says: EAT ENJOY AND MAKE MORE! (theyre very good with mint chocolate chip ice cream)
ARE THESE FUDGY CHEWY OR CAKEY PLEASE THIS IS IMPORTANT
FUDGY !!!
RECIPE IN GRAMS cause it was bugging me, op i hope you dont mind (i did the math but any correction is welcome yall)
70g unsalted butter (there's salted?? the things i learn on here)
28g+ baking chocolate (google tells me this is a chocolate bar that has little to no sugar in it and no its not the same as dark chocolate)
65g unsweetened cocoa powder
200g extrafine white sugar (or granulated sugar if you must. This is *not* powdered sugar btw. powdered sugar has a different cup-to-grams ratio. Id never heard of extrafine sugar before but i went on a google rabbit hole and yeah it exists here too lol)
120g white flour
2,8g baking powder (lets make this 3g yall we're all gonna eyeball it anyway cmon)
Cinnamon (to taste, at least a little bit is needed for real tho)
3 egg whites
1 egg
A splash of vanilla extract
-----------------------
Preheat oven to 160-165°C (325°F is technically 162,7 but ehhh you do you)
Grease a square baking pan (23x23cm or as close as you can get i guess)
Follow OP's instructions
Bake for 18 minutes on the dot
NOW IN GRAMS!!!
for real tho everyone saying they want to make these as graduation treats/study snacks is warming my heart my grandma is a big fan of academia and worked at a bookstore for several years she would love to know her brownies are making their way around as study motivation
When I was little my mom’s meatloaf was my favorite food. But ONLY her meatloaf. I didn’t like anyone else’s, and she told me that she would teach me how to make it when I was older. And when I was like 19? She finally taught me, but she told me never to tell anyone else and I was like weird but okay
Anyway, she was super fucking homophobic and abusive to me when I told her I was gay, so here’s the recipe
4-6 lbs of Hamburger/turkey burger
1 pk onion soup mix OR ranch mix
1 TBs ketchup
1 Tbs spicy brown mustard,
1 Tbs bbq sauce
1 Tbs steak sauce
1 egg
mix, shape into a loaf in a big pan, and bake at 350 for 2 hrs (maybe 2 and a half if you’re feeling dangerous)
You can get almost all of these ingredients at the dollar store, and have leftovers if it’s just you. The leftovers make great tacos if (taco seasoning is also like a dollar). Enjoy your revenge loaf
here’s a mashed potato recipe from my homophobic mother that i swore to never share that would pair perfectly!
(6 servings)
-2lbs red potatoes
-1 cup butter (2 sticks)
-1 cup cream cheese (1 pack)
-Chives (optional)
-Salt & Pepper to taste
1. drop those bad boys (potatoes) in a big ol pot. U don’t even have to chop them just wash them
2. boil til soft!
3. Drain
4. Mash (usually they’re small enough you can use a fork if u don’t have one of those squashers) until its a pretty chunky mix
5. add the other stuff. Keep mashing
I like my mashed potato consistancy more lumpy but its all up to you!! Peel the potatoes or keep them on, it literally makes the creamiest fluffiest mashed potatoes which she always served with the nastiest fuckin meatloaf
So after spending hours combing through the recipes in the comments of this post I have created a cookbook. Feel free to use it. The link should work for everyone, its the only file on the google drive! I have referenced all of the recipes I used, all of which are from this thread. I made it for myself, but figured after all that work I should probably share. Happy spite cooking!
https://drive.google.com/file/d/1WjcDfZrPMr0Pw9f5GfEy0aTs2KEx4Pub/view?usp=sharing
there is a SPITE COOKBOOK now :DDD
hey, don’t cry. one half flour one half yogurt knead into dough and fry for easy flatbread and dip in balsamic vinegar, okay?
After three batches, my findings so far:
I use full fat Greek yoghurt and self-rising flour
Ratio by weight
Add a pinch of salt
Knead until no longer sticky, adding more flour if necessary
Roll them with olive oil instead of flour and fry in an otherwise unoiled, preheated pan (medium heat) (trust in the lord; it will seem like it's going to stick to the pan at first but they'll unstick in about 15 seconds)
Roll them thin but not too thin; mine take about 45 seconds on either side
Serving with garlic butter is also a very good option
I’m gonna be eating these for a month
This actually works?? Two-ingredient bread??
I gotta try it.
kill the shift manager in your brain
you are not wasting time you are vibing. you are not being unproductive you are literally chilling. make a grill cheese with cheddar cheese and slather a piece of the bread with some honey and maybe you'll relax
Innes Keeper's Formula For Fantastic Grilled Cheeses (for nearly no extra spoons!)
Are you hungry? Do you have a hankering for grilled cheese sandwiches like, way more than a normal person maybe? Great news! I am about to give you the secret knowledge I stole, like Prometheus himself, from the Akashic Records—to bring back to Prudencia! And I’m even doing it without a ten hour long lecture about how the Akashic Records makes me think of idfk, 9/11, and how that relates to sandwiches.
I will, however, briefly say this: You gotta trust me when I say cooking grilled cheeses via this formula WILL grant you Bloodborne Insight. There is no fucking reason that making a grilled cheese this fucking delicious should be this fucking easy. I feel like I’m cheating God every time I do it because it takes (nearly) no extra spoons. And here’s where I show you why.
Scientifically Proven Perfect Extremely Easy Grilled Cheese
INGREDIENTS — SEASONINGS -butter, i usually use 2 or 3 tablespoons per sandwich -garlic cloves, I use 3 usually -a source of heat, like red pepper flakes, or szechuan peppers -a source of spice OR a source of sweetness, such as dijon mustard or honey. slather that motherfucker on a slice of your bread. -a source of herbiness, such as oregano, thyme, sage, rosemary, etc in any combination that goes well together or on its own. if someone tries to tell you that you need it fresh, they’re fucking lying, the 2$ crushed powdered sage is fucking great. experiment with other spices such as ground turmeric if you're spicy
INGREDIENTS - THE METAPHORICAL MEAT OF THE SANDWICH -two slices of bread per sandwich. this is actually a massive influence on your sandwich taste and texture as a whole. a basic white or wheat will still be fucking delicious because like I said, I stole this from the Akashic Records cookbook section and found it under “fucking perfect grilled cheeses forever”. However, if you CAN—getting bread like brioche, texas toast, brown bread, rye, or sourdough will make a sandwich already being elevated super easily to “pay 23 dollars at a fancy restaurant” level of elevation.
-one to three types of cheese per sandwich. you can get away with one type but really try for two or three if you can swing it. this is also one of those massive influences over the sandwich—listen, i know, that’s obvious, but stay with me—what matters isn’t the SPECIES of cheese, it’s the TYPE of cheese. getting the deli at your local Safeway or Walmart or whatever and asking for the cheese they gotta cut (or just in general the fancier, better-quality cheeses) is literally the only major requirement that I ask of you. If you are on SNAP/EBT programs, me too, and I promise you: Please do this. Please trust me when I say do not get the cheap Kraft-type cheese because it’s less money. I know it’s a bit extra but it’s only a bit to get like 1/4 or 1/3lb and you have no idea how much I’m actually getting a little emotional about this, because the “rice with butter and beans or top ramen every single day” life is soulsucking and sickening and it is genuinely one of the greatest sources of suffering to human beings I can imagine, I’m serious. Following this formula will genuinely change your life/mental health just a bit because you know that you have one meal that is super delicious, super filling, pretty damn cheap when it comes to how much you get, and super easy to make on days where the idea of doing more than just 15 minutes MAX is gonna make you wanna die.
super sorry for that paragraph btw i just really cannot overstate how this is a lifechanger especially when youre poor/low spoons/depressed. delicious food makes me not be as depressed. this is that.
METHOD
Take garlic cloves and crush them either with the meat of your palm or the flat of a knife or literally anything that would crush good. Take bread slices and put a source of spice or sweetness if you are using one. take a pan and put it on the stove on low-medium heat (aka a 2 out of 10).
Place the butter in the pan, as well as the garlic cloves, the source of heat, and the source of herbiness. Congratulations you have now literally done ALL the extra effort that you need to make a grilled cheese like this. That’s it. No extra dishes. No fussing with amounts or chopping or whatever. That’s it.
The butter will melt in the pan and soak up the delicious ingredients that you also put into the pan. Take each slice of bread and place it in the pan to butter it, OR just take one slice, place the cheese on it, and then put the other bread on. It’s really just a matter of extra effort.
When the bread is in the pan, turn it up to medium heat (5 out of 10) and just sorta let it sit for a bit. When you can see the cheese start to get visibly melty—or when you vibecheck it—flip it once and just do the same thing.
When you’ve grilled your cheese on both sides, take it out of the pan and put it on a plate (or just a paper towel to save on dish spoons. btw paper plates and plastic utensils are a fucking godsend if you hate dishes and/or can’t do them very easily/takes a lot of effort.)
That’s literally it. I really hope this helps.
outta my way gayboy im making this sandwich
oh. oh my god. holy fuck. what. how. why. this is delicious. i kinda burned my bread and my cheese didnt melt all the way but it's still the best thing ive ever tasted?????
oh my god. this is so fucking good. the butter melting and absorbing the spices and herbs already smelled amazing, but then i threw the bread on and it started smelling EVEN BETTER. then i took a bite. holy FUCK this is better than sex. i legitimately believe that Innes Keeper stole this shit from Prometheus, there's no other way to explain why this is so easy to make, yet so FUCKING good, other than cheating a god.
I didn't steal it from Prometheus he's my trophy husband!
ok me and my partner went back and made this. exact words upon eating were “we’ve cheated god” and “i feel like my world just got rocked” and then we were both energized to get back to drawing. proof:
please make innes keeper’s scientifically proven perfect extremely easy grilled cheese
I'M PUTTING THIS ON THE FRIDGE (WHERE I KEEP ALL MY CHEESE)
we have a bottle of Mike's Hot Honey, i could use that 👀👀👀
update: made it with sage as my herb and hot honey for spicy and sweet, it was so fucking good
My kid got a wild hair* and is baking cocoa caramel cookies. He cleaned the kitchen first.
My life is awesome
*is it hair or hare? Weigh in if you know!
Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner
yeah hang on
ignore the title of this google doc because it's a long story but it's a really solid recipe for southwest chicken alfredo
this is a vegetarian potato curry recipe that's about 75% spices; once you get the potatoes in there you can really do whatever you want with it
this is literally just pasta, broccoli, and cheese babey and you can live off that shit for DAYS it makes such a big portion
bro this spinach/pesto/3 cheese flatbread is so fucking tasty bro
also you can make the flatbread yourself it's super quick!!
oh hey I'm eating this white chickpea chili right now, much like the curry it's mostly spices and you can do p much do whatever you want with it
don't let the name fool you these potatoes are delicious any time. not just breakfast.
this is slightly more than five ingredient when you add them together but if you have time and really wanna fuckin treat yourself I recommend these chicken strips + this cornbread + either these potatoes or these buttered veggies on the side.
These are my two favorite comfort foods. They're very easy to make and dont take long to cook.
Garlic butter rice
Orzo mac and cheese (comes out a little bit soupy)
this recipe for gogumabap (sweet potato and rice) saved my life when i couldn't eat hardly anything for a long time. the recipe itself calls for a heavy bottomed pot but you can absolutely use a rice cooker and put the rice and diced sweet potato in together and just let the machine do its thing
Up front, the cooking is about an hour for the basic bird, but it's actually like, five minutes of actual work and then waiting for an hour, and if you're just one person, you can then make about 6 more fast meals out of it.
Basic chicken roasting (with roast potatoes) which can become chicken potato salad later, or a curry, or pretty much anything you toss already cooked chicken into. The instructions are long and presume zero previous experience with cooking, it literally takes longer to read through them than it actually does for me to get a chicken into the oven.
Made apple crisp today by following a vague memory from my birth family's recipe and modifying a recipe I found online.
It's so good.
Wrong blog XD
Making roast for the first time since I got pregnant
Mixed chopped veg (celery, carrots, onion, garlic, all having seen better days) and beef broth, waiting for their time to shine
Searing a chunk of beef that was on sale today, and my delicious pan bits
Sautéing the veg and deglazing with beef stock, not pictured the spoonful of tomato paste that makes it so good.
Red wine..... because yeah!!! So good!!
Waiting to go into a slow, low oven, for a delicious cook.
Recipe forthcoming.
Chop one onion, one carrot, and a few stalks of celery into rough chunks. Salt your roast in advance as far as you can, 24 hours or as soon as possible. Let it rest. Sear your roast in your cooking pan (with some oil, so it doesn't stick too badly), so all the delicious goodness gets stuck to the same pan you're going to be braising in. I use a cast iron dutch oven, but any oven safe/stovetop safe pan is fine.
When your roast is well browned on all sides, set it aside and then throw your veg into the leftover oil and roast bits and juices. Turn the heat down to medium. Stir it up thoroughly, add a spoonful (tablespoon?) of tomato paste and stir it in. It's going to smell sweet! Deglaze your pan with a splash of beef broth or red wine (both will be going in eventually anyway.)
Once everything is scraped up and deliciously incorporated into the veggie/broth mix, add your meat back to the pan, nestled into the veggie nest. Add broth and red wine in equal measure until it comes up maybe 1/3 the side of your roast? At least have the veggies fully covered, and a little up the meat.
Cover, and put in a 300 degree oven and cook low and slow until done. This can be two or three hours, or longer, depending on your roast size. Just check it every hour, and when a butter knife/fork/chopstick slides easily into the meat and it falls apart it's so tender, it's done.
Making roast for the first time since I got pregnant
Mixed chopped veg (celery, carrots, onion, garlic, all having seen better days) and beef broth, waiting for their time to shine
Searing a chunk of beef that was on sale today, and my delicious pan bits
Sautéing the veg and deglazing with beef stock, not pictured the spoonful of tomato paste that makes it so good.
Red wine..... because yeah!!! So good!!
Waiting to go into a slow, low oven, for a delicious cook.
Recipe forthcoming.
It’s delicious! I promise!
