good luck, babe ⋆˚｡𖦹

you'd have to stop the world just to stop the feeling

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̣̥☆·͙̥‧❄‧̩̥·‧•̥̩̥͙‧·‧̩ may's recipe blog ‧̩̥·‧•̥̩̥͙‧·‧̩̥❄‧·͙̥̣☆̣̥

❆࿔*:･ pictures used are NOT mine (credits to google) ❆࿔*:･ sidebar image credit to @/_misoKonnya_ on twt ❆࿔*:･ theme credit to @mercurythms ❆࿔*:･ main blog ❆࿔*:･ writing blog ❆࿔*:･ ao3

̣̥☆·͙̥‧❄‧̩̥·‧•̥̩̥͙‧·‧̩ recipe masterlist ‧̩̥·‧•̥̩̥͙‧·‧̩̥❄‧·͙̥̣☆

☆ chocolate chip cookies ☆ double chocolate chip cookies ☆ blueberry cookies ☆ gingerbread cookies ☆ milo cookies ☆ lemon blueberry cookies

☆ banana muffin ☆ blueberry muffin

☆ apple pie ☆ blueberry pie

☆ cinammon rolls ☆ milkbread ☆ beignets

☆ chocolate mug cake ☆ honey cornflakes ☆ creampuffs ☆ dorayaki ☆ tanghulu ☆ brownies ☆ churros ☆ crepes ☆ flan

☆ garlic knots ☆ baked potatoes ☆ mozzarella sticks

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

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lemon blueberry cookies

2½ cups flour 1 tsp cornstarch 1 tsp baking powder ¼ tsp baking soda ½ tsp salt 1½ cups granulated sugar 3 lemons, zested 1 cup butter, melted 1 egg 1 egg yolk 1 tsp vanilla 1 cup fresh blueberries ❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ preheat the oven to 190 C in a small bowl, melt the butter and let cool in the fridge in another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined in a larger bowl, whisk the sugar and lemon zest together until they are the consistency of wet sand. add the cooled melted butter, egg, egg yolk and vanilla extract until smooth stir in the dry ingredients into the wet until just combined. gently stir in the fresh/frozen blueberries until combined scoop the lemon blueberry cookie dough into balls. optionally, you can roll the cookies over sugar before baking. place onto the lined baking sheet about 3 inches apart. bake at 190 C for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

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chocolate mug cake 3 tbsp flour 2 tbsp sugar 2 tbsp cocoa powder 1/4 tsp baking powder 1 pinch salt 5 tbsp milk 1 tsp vanilla 2 tbsp oil 2 tbsp cinnamon (optional) Chocolate chunks ❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ In a mug, add the flour, sugar, cocoa powder, baking powder, and salt. Then give the dry ingredients a good mix. Then add in the milk, vanilla essence and oil. Mix all the ingredients until well incorporated. Finally mix in some chocolate chunks into the batter. Now microwave for 1 minute. Take it out of the microwave oven and let it cool for a couple of minutes.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

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blueberry pie ❅ dough (x2!) 2 cups all-purpose flour Pinch of salt 10 tablespoons (1¼ sticks) unsalted butter, diced and chilled 2 large egg yolks 4 tablespoons ice water ❅ filling 6 cups frozen blueberries 1 teaspoon finely grated lemon zest 1 tablespoon lemon juice 1/4 cup (about 30g) cornstarch 1/2 cup (100g) sugar 1/2 teaspoon cinnamon ❅ egg wash 1 egg 1 tablespoon milk ❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ Sift the flour and salt together into a large bowl. Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined. Add the liquid to the flour mixture, reserving ¼ or so in case you don’t need all of it. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm. Transfer the dough to a clean work surface and bring the dough together. You don’t want to overwork the dough, but you need to work it enough that it is a cohesive disc with no real cracks or very dry bits. Wrap the dough disc in plastic wrap and chill for 30 minutes. Lightly flour your work surface and unwrap a disc of chilled dough. Flour the top of the dough. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn’t stick to the surface. Start to roll out the dough, continuing to turn. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch thick. Place the blueberries, sugar, cornstarch, cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour. Use a rolling pin to roll the dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Place in the refrigerator while you make the egg wash. Place the baking rack in the middle of the oven and preheat to 200c. Brush the pie with the egg wash: Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash. Score the pie on the top with several cuts. Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 200c. Reduce heat to 180c and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

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milo cookies ¾ cup caster sugar ½ cup butter softened to room temperature 1 egg ½ cup Milo 1½ cups self raising flour (^ or 1½ normal flour and 1½+¾ tsp baking powder and ¼+⅛ tsp salt)

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ Preheat the oven to 160 degrees celsius and line two flat baking trays with baking paper. Set aside. Cream the caster sugar and butter until pale. Add the egg and beat to combine. Add the Milo and self raising flour and mix to combine. Chill the dough in the fridge for a minimum of 30 minutes to help the biscuits keep their shape when cooked. Shape into balls and bake for 15 minutes. Enjoy.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

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apple pie ❅ dough 2 cups all-purpose flour Pinch of salt 10 tbsp (1¼ sticks) unsalted butter, diced and chilled 2 large egg yolks 4 tbsp ice water ❅ filling 5 Granny Smith apples 1 cup brown sugar ¼ tsp fine salt 2 tsp ground cinnamon ⅓ cup fresh lemon juice 3½ tbsp cornstarch, divided 3 tbsp water 3½ tbsp unsalted butter 2 premade pie crusts, rolled out to ⅛-inch thick egg wash ❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ Sift the flour and salt together into a large bowl. Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined. Add the liquid to the flour mixture, reserving ¼ or so in case you don’t need all of it. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm. Transfer the dough to a clean work surface and bring the dough together. You don’t want to overwork the dough, but you need to work it enough that it is a cohesive disc with no real cracks or very dry bits. Wrap the dough disc in plastic wrap and chill for 30 minutes. Lightly flour your work surface and unwrap a disc of chilled dough. Flour the top of the dough. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn’t stick to the surface. Start to roll out the dough, continuing to turn. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch thick. Peel and thinly slice the apples (keep the apples in a bowl of lemon water as you go to prevent browning). In a large bowl, toss the apples with the brown sugar, salt, cinnamon, lemon juice, and half of the cornstarch. Once the apples are well coated, let sit and macerate for 30 minutes, stirring occasionally. Preheat the oven to 400˚F (200˚C). Transfer the apples to a colander set over a medium bowl and let drain for about 15 minutes, until all of the liquid is drawn out. Transfer the liquid released from the apples to a small pot over low heat. In a small bowl, mix the rest of the cornstarch and the water to make a slurry. Add the slurry to the apple liquid and quickly stir to incorporate. Bring to a boil, then add the butter and stir until melted. Immediately remove from the heat and pour over the apples, stirring to coat. Gently drape 1 rolled-out pie crust in a 10-inch pie dish. Lay the apples in the pie crust, making sure they are flat and the rounded edges face out in order to fit as many apples as possible in the crust. Pour any leftover liquid from the bowl over the apples. Top with the other rolled-out pie crust. Trim the excess dough from the edges, press the 2 crusts together to seal, then fold the edges under. Crimp the edges. Brush all over with egg wash and sprinkle with the sanding sugar. Use a paring knife to cut a few vents in the top for steam to escape. Bake for 40-45 minutes, until golden brown.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

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banana muffins 1 ½ cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp vanilla ½ tsp salt 3 large bananas, mashed ¾ cup white sugar 1 egg ⅓ cup butter, melted (or oil) ❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ Preheat the oven to 175 degrees C. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in a preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 18 Minutes. Muffins will spring back when lightly tapped. Enjoy.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

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beignets 1 cup warm water 2 tsp active yeast 1/3 cups of sugar + 1 tablespoon 2/3 cup whole milk 1 large egg + 1 yolk 3 tbsp melted unsalted butter 1 tsp sea salt 4 1/3 cup all purpose flour neutral oil for frying powdered sugar ❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ Add the warm water, yeast, and 1 tablespoon of sugar to a standing mixer bowl and whisk until combined. Let sit for 7-10 minutes until it forms a raft on top. Whisk one egg and one egg yolk in a bowl. Next, pour in the remaining sugar, milk, whisked eggs, and melted butter and whisk until combined. Attach the bowl to the stand mixer with the hook attachment and add in the salt and flour and mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes. Or you can knead. Cover the dough with plastic wrap or a towel and let sit at room temperature until it has doubled in size, about 90 minutes. Heat up the oil in the meantime. Transfer the dough to a large clean surface dusted with flour and roll out until it is ½” to ¾” thick and cut into 1 ½” to 2” squares or rectangles. Add 5-6 of the beignets to a pot with hot oil and cook for 2 minutes per side or until golden brown. Cook in batches until the beignets have all been fried and set on a sheet tray lined with parchment paper or paper towels and drain. Coat heavily in powdered sugar and serve.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

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churros ❅ dough 6 tbsp unsalted butter 1 cup water 1.5 tbsp sugar 2 tsp vanilla extract 1 tsp fine sea salt 1 cup all purpose flour 3 eggs plus one egg yolk ❅ coating 1/2 cup sugar 1 teaspoon cinnamon

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ In a saucepan, gently melt the butter over medium heat. After melted, add the sugar, vanilla, water, salt and sugar. Once boiling, lower heat and add the flour. Once a cohesive dough has been formed, add the eggs one by one until the dough comes together. Transfer the dough to a piping bag. Fill a large pot with oil and heat it to 180. Whisk the sugar and cinnamon together to make the coating while the oil is heating up. Transfer the sugar onto a plate to toss the churros into. Prepare plates with kitchen rolls to place the churros onto. Fry the churros until golden brown for about 3 minutes. After 30s, coat w sugar afterwards and place it onto the kitchen roll for it to cool. Enjoy.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

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baked potato 3 russet potatoes 2 tbsp olive oil 2 tsp salt 1 cup shredded cheddar cheese, plus more for topping ½ cup scallions, chopped ¾ cup bacon, chopped, divided ½ cup sour cream, plus more for topping 1 tbsp butter ¼ cup milk 1 tsp pepper chives, to serve ❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ Preheat the oven to 180°C. On a baking sheet, stab the potatoes with a fork, oil the potatoes well and sprinkle with salt. Bake for one hour. Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl. In the bowl with the scooped out potato, add the cheese, scallions, ½ cup of bacon, sour cream, butter, milk, and pepper, and mix well. Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup of bacon bits. Bake an additional 15 minutes until the cheese is melted. Serve warm with sour cream and chives.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

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crepes 2 eggs 1 1/2 cups of milk 1 tsp oil 1 cup all-purpose flour 1/4 tsp salt 1 tsp vanilla extract 1 tbsp sugar whip cream ❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ Add the milk and eggs and mix. Add the oil and mix. Add the flour, salt, vanilla and sugar and mix until no lumps. Cook on medium heat for abt 1 1/2 minute until bubbles form and then flip. Layer the crepe with the whip cream, or your preferred filling in between. Let it chill in the fridge for an hour before slicing.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

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dorayaki 2 eggs 4 tbsp sugar 1 tbsp honey 1/2 tsp vanilla extract 9 tbsp all purpose flour 1 tsp baking powder 2 tbsp water

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ Add the eggs, sugar, honey and vanilla to a large bowl. Whisk until the sugar dissolves. Sift in the flour and baking powder until the mixture thickens. Add the water and stir. Cover the mixture with cling film and let sit for 10 minutes. On low heat, cook one spoonful of the batter until it bubbles form and flip. Cook the other side for 1 minute. Spread your preferred flavour on one side of the dorayaki and cover it with another. Press the sides together and enjoy.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

[tsumtzum]

mozzarella sticks 1/2 cup flour 2 1/3 tsp sugar 1/2 cup milk 1 egg mozzarella sticks breadcrumbs oil for frying

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ Add the flour, milk and sugar and egg into a bowl and whisk to make a thick batter. Cut up a block of mozzarella into sticks, or use bought mozzarella sticks. Dip the sticks in batter then breadcrumbs. Freeze for 20 mins and fry until golden brown.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

[tsumtzum]

tanghulu 1/4 cup water 2 cups sugar 1/3 cup corn syrup fruit of choice

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ Cut up fruit and skewer them. Set aside. Add the water, sugar and syrup into a saucepan and bring it to a boil. Bring it to 150c (using a candy thermometer). It's usually around 12-15 min from the boiling point. You can always test it by taking some and drizzling it in cold water, if it's hard that means it's ready! Once ready, quickly dip the fruit into the sugar mixture and set on parchment for it to set.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

[tsumtzum]

flan ❅ caramel 3/8 cups sugar 3.5 tsp water ❅ pudding 3 egg yolks 3 eggs 2 1/4 cup milk 1/2 cup sugar 1 cup  heavy cream 1 tsp vanilla extract hot water

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

Into a saucepan, add the sugar and water and bring it to a boil. Once bubbling, let it boil until it reaches a dark caramel colour. Pour the caramel into cups or a large glass tin Add the egg yolks and egg into a large bowl. Whisk to combine.  Add the milk, sugar and heavy cream into a saucepan. On medium heat, stir it until it simmers slightly. Add the milk mixture to the egg yolks.  Add the vanilla and continue mixing. Pour the mixture over a strainer and into a cup. Pour the pudding over the caramel. Boil water and set a water bath for the tins/cups. Bake at 150℃ for 50 minutes then refrigerate for 4 hours.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

[tsumtzum]

gingerbread cookies 1/2 cup honey 1/2 cup granulated sugar 1 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 2 tsp baking soda 1/2 cup unsalted butter (room temperature) 1 egg 2 cups flour

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally. Remove from heat and add baking soda, stir (the mixture will foam and increase). Add butter gradually and stir. Add egg and stir. Add sifted flour and knead the dough. Form a ball. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 an hour. Preheat the oven to 175c. Cut out the cookies and transfer them to a baking sheet covered with parchment paper. Bake at 175 C for 10 minutes.

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛

[tsumtzum]

blueberry cookies 1 cup all-purpose flour 1/2 tsp baking powder 1/8 tsp salt 1/3 cup butter, softened 1/3 cup and 1 tbsp granulated sugar 1/3 cup frozen blueberries 1/2 cup white chocolate chips

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ Preheat your oven to 200c In a small bowl, whisk together the flour, baking powder and salt. Thaw the frozen blueberries until they are soft and jammy. Let the blueberries cool for about 2-3 minutes. While they are cooling, cream together the butter and sugar until the mixture is noticeably lighter and fluffy. Add the blueberries to the butter and sugar and cream Gradually fold the dry ingredients in with the wet ingredients to form a dough. Mix in the white chocolate chips. The dough will be very slack, so chill in the freezer for 30 minutes before shaping into 12 balls. Bake the cookies at 200c for 10-13 minutes or until slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes and then serve!

❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛ ˚₊⋆°❆⋆.ೃ࿔*:･⋆꙳•̩̩͙❅̩̩͙⋆⁺₊❅.̩̩͙❆ ͙͛ ˚₊⋆⋆꙳•̩̩͙❅❆ ͙͛