I'm a beginner baker with no intention of going into the field professionally but I'll post what I make and possibly draw/ write about it here. Also give recipes if you want?
okay so if you need more veggies/fruit, protein or fibre (bc most people do NOT eat enough) in your diet but you struggle to do so, hear me out:
look up recipes (especially snack recipes) that are child/toddler/baby-friendly
i can guarantee there is a woman with a cooking blog out there who has found away to pack a bunch of vegetables into a surprisingly delicious little snack for her kids. this process has never failed me when i feel like i am not eating enough fruits and veggies. my entire flat is eating spinach muffins at the moment, which doesnāt sounding particularly appealing to most people and yet somehow. theyāre delicious.
when my sib was little, my mom put pumpkin in everything. puffy pumpkin chocolate chip cookies.
one thing that stayed a beloved food we've kept all these years as a thanksgiving fave was pumpkin crescent rolls.
1 pkg active dry yeast
1 cup warm water (105 to 115 degrees F)
1 cup canned pumpkin
1/2 cup shortening butter is great
1/3 cup sugar
1 egg
1 1/2 tsp salt
5 to 6 cups flour
Dissolve yeast in warm water in a large bowl. Stir in the pumpkin, shortening, sugar, egg, salt, and 3 cups of flour. Beat until smooth. Stir in enough of the remaining flour to make the dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side of dough up. Cover. Let rise in a warm place until double, about one hour. (Dough is ready if indentation remains when touched.)
Grease cookie sheets.
Punch down dough. Divide it into 3 equal parts. Roll each part into a 12 inch circle on a floured surface. Spread margarine on circle. Cut into twelve wedges. Roll up the wedges tightly, starting at the rounded edges. Place rolls on a greased cookie sheet with points down. Curve slightly. Let rise until double, 30-45 minutes.
Heat oven to 400 degrees. Bake until golden brown, 15 to 20 minutes.
originally from a Betty Crocker holiday cookbook. We used butter rather than shortening. forever making 2x and 3x batches they're so fucking good I spend like a month having a carefully rationed hoard of them for breakfast with eggnog every year.
#are you havinf a stroke or am i i can NOT understand this
Balsamic vinegar is made by aging a reduced grape syrup in barrels with "mother", which is a kind of bacterial slime that develops naturally in the vinegar over time. True balsamic vinegar goes through a very particular process of aging it in a series of smaller and smaller barrels, transferring it from one barrel to the next either every year, or every few years, depending on the process, and then adding fresh syrup to the largest barrel and continuing the process. The slimy film that forms on the insides of the barrels is the mother, and due to the increased concentrations over the years, the mother in the smallest barrel is most potent, and is sometimes partially removed and used to seed new batches of vinegar, so production can be expanded. Scraping the mother from the bottom of the barrel is how you multiply the goodness, the sweetness, and the quality of your balsamic.
This is also a part of what makes a high quality balsamic, well, high quality. And part of what makes it expensive. Good quality balsamic is all about age, both the age of the batch itself, and the age of the mother that seeds it. Balsamic has to be at least 12 years old, but you can age it much longer, and many places do. As for the mother, that requires literal lifetimes. Some of the oldest balsamic producing families in Modena have mothers that have been kept alive for centuries, passed down through the generations to seed new batches year after year after year, hundreds of years over. The bacterial cultures develop unique and incredible flavors in this time, and you can really taste it in the end product. It's the kind of flavor and quality only age can offer.
Itās amazing how much baking you can do when you follow all the goddamn directions. Baking is not a category in which you can fuck around unless you have tons of experience.
In any tomato based sauce, vodka, or any strong alcohol doesn't make the dish taste more like alcohol, it releases alcohol soluble elements from the tomato itself, making it taste sweeter, richer and more tomato than even just tomatoes themselves, this adds acidity, which is often tempered by the addition of dairy (usually heavy cream) a la vodka is not a delicate sauce, but any means, it's made with a full intention of every major ingredient hitting well above it's weight. And if you want it even better, try using a good botanical gin or a pepper vodka for even more intensity.
seriously babe iām not joking you wonāt just get an upset stomach mold poisoning can literally shut down your liver. you also absolutely do not want listeriosis. i am autistic about foodborne illness
I think they're asking in a culinary sense? It very likely would have to do with cooking method, generally if you do it low and slow long enough, all the fat gets melty and tender regardless. Fast frying something fatty can leave you with chewy gristle depending on the cut. If we are talking raw preparation like a tartare then I'm picturing wagyu style marbling.
And also, everyone has different experiences and an experience can be a personās first time, even if itās something youāve seen over and over again. I was going on a hike in Central Jersey with a bunch of kids from Trenton, inner city. There were squirrels and birds singing. Typical suburban forest. It was a normal hike for me but this was the wilderness for them and they were excited and frightened because this was the furthest they had ever been from the city and they didnāt have any idea what a poisonous plant looked like or where snakes might be and it was all exciting and new, this suburban New Jersey forest. Itās really nice when you can just celebrate the exciting moment with a person without showing off how much of the world you have experienced.ļæ¼ļæ¼
ok i know this is a joke but genuinely walk around and give them to your neighbors. even if you don't know them. "hey i made too many cookies to eat by myself, will you please take some?" top tier icebreaker 10/10. step 1 of community building is being able to have a chat with the people in your community
This. In college I would make cookies to de-stress, but I couldn't possibly eat them all so I would leave them out with a sign in the common room.
People were always hype to get them and it was nice to be able to do something for someone at a relatively low cost.
Cake mix cookies are my go-to affordable quick and easy cookies, recipe below.
Cake Mix Cookies
One box cake mix of your choice
2 eggs
1/3 cup oil or melted butter
Mix that up and you got dough!
I usually go for about a tablespoon of dough per cookie, 12 to a cookie pan. You can make em bigger or smaller as long as you adjust bake time accordingly. Line the pan with parchment paper for easy cleanup. Afterward!
Should get about 2 dozen.
Set the oven to 325-350 (325 for softer, 350 for crisper) and bake on the middle rack for approximately 12 minutes. Ovens vary so you might have to experiment to get to know yours.
Tip: you can roll the dough into a tube with parchment paper and then wrap it snug with plastic wrap like a store bought dough roll and chill it overnight for nicer dough, or to store it in the freezer. This method allows for easy slicing of dough into discs and you can portion out the dough into a ziplock once it's solid and take out a few at a time for fresh cookies whenever you want!
The great thing about this recipe is that it's so customizable. You can use any flavour of cake mix and you can mix in any topping you can think of!
My favourite combinations:
Black forest - cherry chip cake mix, 1/4 cup cocoa powder, optional chocolate chips. Top with white chips to look like whipped cream and a maraschino cherry in the middle.
Lemon Meringue - lemon cake mix, yogurt chips, top with marshmallow.
Carrot cake - spice cake mix, glaze some grated carrot with brown sugar and butter, optional whiskey. (I like fireball) Cook carrots til softened, let cool and drain excess liquid. Add to dough along with cream cheese flavoured baking chips. You can add raisins or walnuts as well. Try glazing the raisins along with the carrots!
Strawberry shortcake - strawberry cake mix, white chocolate chips, optional freeze dried strawberry or sandwiched with strawberry jam
Seriously the world is your oyster, think of your favourite dessert and try to assemble a cookie tribute to it. I like to find out my friends and neighbors favourite dessert and challenge myself to cookie it, then surprise them with the cookies ā¤ļø
Update: this is the best post I've ever made because everyone is sharing their Warm Beverage recipes in the notes. Go check the notes for more Warm Beverages That Will Fix You.
I donāt even care if itās macaroni, ramen or those little bowls you stick in the microwave. Please, I need reassurance that most of the population on tumblr WOULDNāT STARVE TO DEATH if their parents couldnāt fix them food or they couldnāt go out to eat.Ā
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