10+ Galaxy Sweets That Are Out Of This World
Really nice recipes. Every hour.
Show me what you cooked!
YOU ARE THE REASON
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@youngwizardscookbook
10+ Galaxy Sweets That Are Out Of This World
Really nice recipes. Every hour.
Show me what you cooked!
Marshmallows dipped in melted butter, then cinnamon sugar, wrapped in crescent rolls and baked. They’re called Hocus Pocus buns because the marshmallows disappear! YUM is understatement!
how dare you
how dare you do this to me
Today's mantra
I don’t have any problems with eating cookie dough.
I can stop whenever I want to.
What I do when I have extra melted chocolate.
Secondary to this posting of last night:
The Difference Between Crumpets and (English) Muffins (also: what do English people call English muffins?)
…I realized that our food website's (English) muffin page needed a way better image.
So now last night I made a batch, and now we have one. More than one. Kudos as usual to Peter for his sterling food photography.
For details on (English) muffins and their history, with instructions on how to make them, see this post.
(Yes, that eggs Benedict was my lunch. Om nom nom. The Hollandaise recipe definitely works.)
I used blue white chocolate in Ponch’s honor.
Here’s an enlarged response to the “Reblog if you know how to cook, even if it’s just ramen" post…
Yup, I can cook. Pretty well, too, though Food Network has nothing to fear. My preference is for one-pot stuff like stews, daubes, eintopfs, tajines, chilis, goulashes, curries - oh, and sauces for pasta (there’s a really simple one below.)
That way all the peeling, chopping and stirring is done before the lid goes on and the stove is turned RIGHT DOWN. Now wash up. Leaving a clean kitchen will make you just as popular as being the one who did the cooking. Possibly more so. Then go do something else for a couple of hours - TV, gaming, Tumblr - until it’s time for dinner. Check once in a while (set a timer if you have to) to make sure things haven’t gone dry*, give it a stir to make sure things haven’t stuck to the bottom.
*We have a Doufeu (from French doux “soft/gentle” feu “fire/heat”)…
…which is a casserole with a recess in the lid that holds water. The difference in temperature makes the steam inside re-condense and drip back down to baste the food. It will take hours and hours to boil dry, because of physics - which means we can go out for a walk, and if that November walk involves a local pub that’s just had a nice new wood-burning stove installed in the corner, well… :-)
New Le Creusets like the one above are hideously expensive, but older Le Cousances like this one (we have this design, in orange enamel, courtesy of eBay)…
… pop up at garage sales and are well worth finding. Everyone babbles about putting ice in the lid recess, but it will become water PDQ. I think the ice-cubes just show better in photos.
Forget about the whizzkids on Food Network. Ultra-Simple Cooking 101 is not rocket science. Boil water in a pot, put chopped meat and/or veggies into the pot**, add a bit of salt and pepper, put the lid on, turn the heat down and check once in a while until the things in the pot are soft enough to eat.
**Lightly frying things like meat and onions before they go into the boiling water makes them even nicer, but that’s Ultra-Simple Cooking 102. Traditional Irish stew (depending on whose granny you ask) doesn’t even bother.
They will have mingled their flavours together. They will smell nice. They will taste nice. If there’s a lot of liquid, you have soup. (Throw rice or small pasta like orzo into it for 10 mins.) If there’s less liquid, you have stew (buy some crusty bread for gravy-dunking and plate-wiping.)
Either way, you have cooked a thing all by yourself. You know what’s in it. There are no dodgy additives or stretchers that belong in a chemistry set. Eat it and feel mentally and physically satisfied! Then freeze the leftovers (if there are any. I sometimes have to cook extra so there will be.)
Here’s that really, really simple pasta sauce:
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Brown Edge Wafers 2: the gluten-free version
Who was it that was muttering in the comments to the original post about gluten-free versions of this?
…I like a challenge. Some of my best work has come of people betting me that I couldn’t do something. (Some has come of them betting me I could, too, but let’s not get into that at the moment.) :) …But the moment I saw that comment, I started wondering how it could be done.
My problem with this just now has been that I was short of other gluten-free flours to experiment with that would work in this recipe. (I had rye and [eek, rye has gluten, never mind] buckwheat on hand, but neither of them seemed right for what was supposed to be a very delicate and light cookie. [Not that I didn’t see, during a web search, a recipe for a buckwheat chocolate chip cookie that looked extremely interesting.] What I really wanted was chestnut flour — much used in northern Italian / alpine baking, especially holiday baking, lovely stuff — but I seem to have used it up for something.)
Anyway, potato starch was what I had (there are some German dumplings I favor for soups and stews and I keep a fair amount around because of that). Another time I’ll try this again with less potato flour and an added helper flour like quinoa or chickpea or millet or something similar; but for the time being I decided to stick to what I had.
This meant that the basic recipe was going to have to undergo some changes — otherwise the result would be completely unlike the basic one. So I altered that one until my baker’s spider-sense stopped tingling, and then started experimenting.
(recipe under the cut)
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Autumn Spiced Fall Leaf Cookie Tutorial
She's baking again: Brown Edge Wafers (a way better recipe)
When I want a cookie, I want a cookie, and not even the dear eponymous Monster has anything on me when the mood hits. (And you could dump Hiddleston in my kitchen and let him start up on “delayed gratification” and I would tell him to stop talking nonsense and step away from the oven.) (Besides, when you’ve got Loki* in your kitchen, there are things that could be, ahem, more profitably discussed.)
…It gets troublesome, though, when the cookie’s not sold any more. I’ve been on about these before in Nostalgic Food Rant mode….
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♤ for Tom and Carl for the headcanon meme? Also for Kit and Nita, because more YW can only be a good thing!
Tom and Carl: Most days Tom does the cooking. It makes sense… He works from home, mostly, when Carl is often in at the office, sometimes until late. Tom doesn’t mind. There’s a process to it, a way of doing things that usually works out well, allows for a little experimentation on occasion. He tends to favour the simple, one dish type dishes that take time. Stews, curries, risotto, chilli, soup, the kind of spaghetti sauce that takes a few hours to get right. The things that you put on the stove and allow to simmer cautiously away as the flavours slowly meld and turn into something different, ones that you only need to keep half a mind on once you’ve set them in motion, where half the work is in the waiting.
It’s the same for bread. Tom makes a good sourdough.
Carl cooks sometimes, too. It’s always… Interesting. Usually in a good way. He tends to go a little over the top when it does it, partially because he does it less, partially because he likes the challenge. Multiple courses, usually, and he’s not always good at keeping the timing of the different dishes in order, so sometimes there’s a bit of a waiting game involved, sometimes a bit of ‘oh god, Carl, what culinary monstrosity are you attempting this time?’
If you are in the neighbourhood, though, and Carl is making dinner… Try to show up. It’s usually worth it, despite the risk. (And what good things don’t carry a little of that?)His desserts are always superb, though, that’s one thing he’s mastered. And If he ever makes you creme brûlée? Don’t even think about skipping out on it. (I’m not saying Tom almost had to sleep on the couch the night he abandoned Carl to two lonely ramekins after getting called out on an intervention a few months back because of this exact issue, but… Well.)
Kit/Nita: Mostly, neither of them cooked particularly often or with a lot of skill, but it’s something that Nita in particular has been picking up more in recent months.
There was a day, a little while after her Mom passed, when Kit came in the back door and into the kitchen to find Nita sitting curled on the floor. A stack of battered and worn cookbooks and notebooks and a little file folder full of cut-out recipes sat in front of her. They were a bit jumbled from being pulled off the shelf. A lot of them were spotted and stained and creased. Some with little notations in the margins or pencil scribbling where a recipe had been doubled or halved as appropriate. Nita didn’t exactly have tears in her eyes, just the scrubbed and bleary face of someone who had been crying and was trying to hide it.Kit sat down next to her, his shoulder supporting hers.
They sat for a minute, looking through them all, shuffling the mess a little."Dad’s working late again." Nita said. "I’ve got to make dinner again, Dair’s hopeless at it, and I just…. I can’t figure out how she did it. Just… Come up with something good and wonderful all the time, something that was… Healthy and filling and just… I thought maybe this would help. Looking at her recipes. But it’s all just a mess, and….”Kit hugged her, cautiously, and they kept sitting for a little while.
After a bit, he plucked a little scrap of paper out of the chaos, and chuckled. “Some of this stuff I swear was saved only for the ridiculous nature of it. Pickled jello salad?”
Nita laughed, despite herself. “Right. I’ll make that one.”
"I’ll help." Kit replied.
They settled on a pasta dish in the end, instead.
It was wonderful.
Valrhona Caraïbe Single-Estate Grand Cru Bars...
For all your intergalactic mercenary bribing needs.
playthesims:
Um hi, I made you a background that tiles better than the one you have.
*hides*
Not that I don't like your current one, of course. I really do. But the lines were making me feel weird. And it's okay if you don't want to use this one.
I like your blog.
(Also I used this picture. Credit to them.)
Oooh, lovely. Thanks!
when you’re in a really big fandom:
when you’re in a really small fandom:
THIS IS AN EXCELLENT IDEA. veggie-friendly would be nice, but that's easy to adapt, too. are we thinking actual food or dessert? (:
This is a good question! Right now, we are leaning more towards a dessert, but if you have any food options that you would love to share, we'd be happy to accept them!
I'm gluten intolerant, but I can adapt recipes pretty easily (substituting rice flour for wheat flour, using rice pasta, etc). Btw, you don't have anon turned on, even though you said anon asks were welcome. :) I love this blog idea, and if I come up with any good recipes, I shall let you know!
Ooh, good to know! Let us know if you have any particular suggestions for gluten free food, and if you ever wanna write a how-to about substitution at some point, that’d also be really cool! (I hadn’t realized that rice flour could be used like that, that’s awesome!)
Aaaand anon has now been turned on, good call :)
Next YW chat food ideas
So, at the last feelsjam, someone proposed the idea: We would all make/bake the same food item the day of the next feelsjam, and would eat as we were logging on so that it felt like we were all in the same place. However, we did not decide on an official recipe. Chocolate chip muffins and macaroons were discussed, but we never decided.
So we will be taking submissions this week for ideas. Participation is totally optional, and none of the recipes should be too hard to complete.
If you have any dietary restrictions that you would like us to know about so we can pick a treat that you can eat, please just send us an ask. (anon is fine.)