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Genshin Inspired Recipes #10 Kamisato Ayato: Apple Butter Bread

Hello, every birdy. Today we are going to be making a recipe that seems complicated, but is in fact really easy. This was my first time making a bread that was like this, so that was a bit scary. But it was really fun, once I got the hang of it. We are going to be making a Apple Butter Cinnamon Swirl Bread. 

The character that inspired this recipe was one of the Kamisato Siblings. I was going to be pulling on his sisters banner, but once I did a test run for him. I knew that I needed him in my game. Also, his character is just amazing. 

Kamisato Ayato (Ka-mi-sa-to Eye-a-tow) is a hydro character who is also from Inazuma. With him being the oldest son of the Kamisato Clan, he is rather spoiled and doesn’t know how to cook for himself. However, he will help people when they need it. He was one of those characters that said that he would eat anything. He doesn’t like to look picky when he has guests.

 So this recipe was perfect for him: Complicated but easy to understand once you get the hang of it. 

The recipe is from a site called “Baking a Moment.” And the recipe’s name is Apple butter cinnamon bread. The link to the recipe and measurements will be down below. Feel free to check it out for yourself. 

The ingredients that you will need are 

Warm water 

Active dry yeast 

Light brown sugar. I used the same amount of granulated sugar.

Unsalted butter or margarine, softened

All-purpose flour, divided

Kosher salt or regular salt

Granulated sugar

Ground cinnamon

Apple butter

In a large bowl you are going to place your warm water. On top of the water you will place the yeast. Set that aside for 5 minutes, that way the yeast can proof. 

After the 5 minutes, you are now going to add in the brown sugar and the butter. 

Mix 2 cups of flour and salt together until moistened.

For 3 minutes, beat the dough with an electric mixer on medium speed.

You now want to stir in the additional flour that you have. Making sure that the dough will be able to pull cleanly away from the sides of the bowl. 

On a flour surface, you are going to be adding about ½ to ¾ cup of additional flour. And you want to gradually add the flour by kneading it for 10 minutes. 

Place the dough in a large grease bowl, and cover it loosely with plastic wrap or a kitchen cloth that is designated to be your proofing towel. And let it rise in a warm place, until it double in size. This will take about 30 to 45 minutes. 

Now, we are going to be making the cinnamon sugar mixture. To do this grab a small bowl and add in your granulated sugar and cinnamon and stir it together. 

Once your dough has doubled in size you are going to punch it down, and roll it into a rectangle about 9 inches on the short side and about ¼ inch thick. 

Spread a thin layer of apple butter and then sprinkle the apple butter with the cinnamon sugar. 

Using a sharp knife, we are going to cut the log in half lengthwise, making it so that the two halves are attached at one end. 

Know becomes the fun part. You are going to twist the two long pieces together and place it in the prepared pan. 

Cover it loosely again with plastic wrap or the proofing towel and let it rise in the warmest spot in your kitchen. It may take you a while to figure out where this spot is. For me, it is on top of the stove. You once again want it to double in size, so you will have to wait 30- 45 minutes. 

Preheat your oven to 350℉.

Uncover your dough and bake it for 40 to 45 minuets or until the loaf sounds hollow when lightly tapped. 

Make sure the bread is completely cool before you slice it. And enjoy. 

Honestly, this recipe was really easy. It honestly makes me laugh. When I first started baking and doing these types of posts, I would only do the easy ones. The recipes that only had a few steps in them. Just because I didn’t feel comfortable doing the more complicated step orinetanted recipes, like this. Know I am just like “yay. This recipe has a lot of steps, but that doesn’t necessarily mean that it wasn’t easy.” 

Everyone loved this recipe. It was such a good recipe. And it made the house smell SO amazing. 

I hope that you like these recipes. Feel free to check it out for yourselves. See you in the next recipe. 

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Genshin Inspired Recipes #9 Thoma: Apple Butter

Hello, every birdie. For a while, during the summer it was nothing but Plums. And now with it being fall time we are going to be doing a lot and I mean A LOT of apple recipes. Because in our house, when it is fall time, we end up having SOOO many apples. We have been having apple cider a lot recently. And apple pies are always great too. I wanted to try making apple butter.

Now onto the character in question. Thoma (sounds like Thomas without the S) is a pyro Character from Inazuma. He is the home keeper of the Kamisato Clan. (The guy in the middle of this picture.) He says that he is fine with anything. His favorite food is Rice Cake Soup. However, I am trying to do this series without really buying anything, other than the staples. 

So I thought for a while and thought that it would be fun if I made 3 things that were connected together. Because I thought that it would be needed. Where apple butter is the main ingredient in all 3 recipes. Apple Butter keeps these recipes together, and Thoma keeps the Kamisato siblings together. 

 I doubled this recipe, but I am going to share with you the original recipe. Feel free to check it out in the description down below. 

This recipe that I am going to share does use the Instant Pot. However, I will share with you a recipe for the stovetop. 

You will need: 

4 apples

½ cup of water

¼ cup of brown sugar

½ tsp cinnamon 

½ tsp of vanilla 

You are going to the core and chop your apples. 

Add the water to the pot of your instant pot and add the apples on top. 

Close the lid and make sure that the valve to sealing. Cook on high pressure for 20 minutes. 

If you accidentally add in everything right now, before you closed the lid. It is fine. It will taste the same as it should. 

You will want to allow the Instant pot to naturally release. 

For this next step, there are two different methods you could use. 

Use an immersion blender and blend it until it is smooth. 

Transfer your apples to a stander blender and blend it until smooth. 

If you are using a standard blender return your apples to the blender. 

Now, is when you are supposed to add in your brown sugar and spices. Rather you added it before or now, you are going to make sure you stir it well.

Set your Instant Pot to sautee low, and allow the sauce to thicken, making sure that stir regularly. 

Transfer the sauce to mason jars for storage. Make sure to store the apple butter in the fridge when not in use. 

For those of you who do not own an Instant Pot, fear not. I have a stovetop recipe that is very similar. 

For this recipe you will need:

2 pounds (900g) of apples 

½ cup (100g) sugar

¼ cup (55g) brown sugar 

½ cup (125g) pure apple juice 

1 Tbsp (15g) lemon juice

¼ cinnamon

⅛ cloves

⅛ salt 

In a heavy saucepan, you are going to add your apples, both the brown and white sugar, lemon juice, spices, and salt. 

Bring this mixture to a boil and then reduce the heat to low. Wait for it to simmer until the apples are softened and begin to break down. This takes about 15 minutes. 

Remove it from the heat and let it cool for at least a few minutes. 

Now you are going to carefully transfer the mixture to a food processor and blend it for 1 minute or until it is smooth and pureed. It should have the same texture as applesauce. 

Return your apple sauce-like mixture to the saucepan and continue to simmer it for another 30 minutes. Or until the apple butter is the same color as caramel and keeps its shape on a spoon. 

Transfer the apple butter to a glass bowl or a measuring cup. And let it cool to room temperature before using. 

Store the apple butter on an air-tight counter in the refrigerator for up to 2 weeks. 

This recipe was really easy and I can’t wait to make some more of it. And it was a win in my house. My mom told me that she doesn’t really like Apple butter, but she liked this one. So that one comment made it all worthwhile for me. 

I hope that you like these recipes. Feel free to check it out for yourselves. See you in the next recipe. 

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Genshin Inspired Recipes #8 Raiden Shogun: Sugar Pie

Hello, every birdie.  Today we are going to make a recipe that I have made a bunch of times, but each time it is so different. Because I can experiment with the crust and have the inside taste good. But before we talk about the recipe, we have to talk about the character that inspired it. The Electro Archon (which is a god in the game) Raiden Shogun (rye-den sho-gun). 

The Raiden Shogun goes by multiple different names. Some of her other names that she goes by are Makito, Ei, and others. To avoid spoilers for those who want to play this game, that is all I am going to say about it here. 

Ei was one of the most accessible characters in this challenge for a funny reason. She says that her favorite food is any type of dessert because she can replace her teeth. This is funny because she is thousands of years old. Makes you wonder, how many times she and other Archons have replaced their teeth. 

Okay, now that you understand the character, let’s make the Sugar Pie. 

The crust for this pie was very very different. We were given these Bon-bon-like cookies. And they were good by themselves, but they were extremely messy. So my parents asked me if I could find a way to use them in a recipe. 

I thought about it and came up with this sugar pie recipe. I basically used the principles of a graham cracker crust for this pie crust. 

I crushed the cookies and melted a little bit of butter so that they could form in the pan. 

For the pie itself you are going to need:

Milk

Sugar

Cornstarch

Vanilla

Salt

Butter 

Cinnamon

The recipe and the measurements will be in the description down below. Feel free to check it out. 

Preheat your oven to 400F. Put together your pie crust, whatever type you prefer. Bake it for about 10 minutes or until the cookies are not crumbly anymore. Don’t panic if it still looks mushy because of the butter. It will harden as you get it out. Don’t be like me and think you need to leave it in for a little bit longer. It will be hard to get out of the pan. And in the future, you will get a huge workout. 

After your pie crust is out and cooling you can start on the filling. 

Before putting a saucepan on the heat you are going to add your milk, sugar, cornstarch, vanilla, and salt, and you are going to whisk to combine. Until the cornstarch is dissolved. Trust me, you don’t want to heat this part up unless you want caramel. 

Once it is all combined you are going to move to your saucepan and cook over medium to low heat for about 10 minutes, or until the mixture starts to bubble and thickens. 

You want to whisk continuously throughout this process so that you don’t burn your filling. Nobody likes burnt vanilla pudding. 

Add the butter to the filling until it has melted and allow the mixture to boil for another 1 minute or 2. 

Add the filling to the pie crust.

Reduce your oven temp to 350F. 

Place the baking sheet that has the pie pan in the oven for about 10 minutes or until the edge of the pie is gently bubbling. 

Once it is done in the oven, carefully let it cool on a wire rack for about 1 hour. Then refrigerate it and let it completely cool. 

There are so many ways that you make doctor this recipe and make it your own. Me, I knew that the crust was going to be sweet so I made sure to try and balance the sweetness. And I think it turned out really well. 

Thankfully my baking audience is very understanding of me. They know that I want their honest opinions. And they will tell me if something is not good. They told me that this pie was really good and well-balanced. Not too sweet and not too bitter. 

I hope that you like this recipe. Feel free to check it out for yourselves. See you in the next recipe. 

Show the original author some 💖💖💖 Call me PMC

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Printable version of this pie crust recipe: on the blog

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Genshin Inspired Recipes #7 Yun Jin: Sweet Potato Chicken Curry

Hello, every birdie. Today we are going to be making a recipe that is not a dessert. And this recipe is yet another Instant Pot recipe. And again I am not exactly sure how to make this recipe on the stove or something similar. I apologize to those of you who don’t have an Instant Pot. I hope that you stay with the recipe. (At this point can you tell that I am in love with my Instant Pot?)

The character that is inspired by the recipe is a character by the name of Yun Jin (youn Gin). She is a geo character who lives in Liyue. She is an Opera star, who shares the stories of the past through opera. 

The reason that this recipe is inspired by her is that one of her favorite food is “Curried Pork Dy Hot Pot.” And so I thought that this recipe was perfect for her. 

The recipe and the measurements are going to be in the description down below. 

The ingredients that you need for this recipe are differing. What I mean by this is you can use what you have on hand, and make it work. 

The ingredients that are used in this recipe are:

Oil 

Yellow onion

Garlic cloves

Chicken breasts (I used 2, and it was enough to feed a family of 7.)

Sweet Potatoes (again I used 2)

Bell Pepper, 

Chicken Broth

Curry Powder (I only used 1 Tbsp + a little bit more, not as much as the recipe said. It still tasted really good.)

Cumin

Tumeric (I searched a substitute for tumeric and google told me that ground ginger was a good replacement.)

Cayenne peper

Salt 

Coconut milk (I used a little bit of 2% milk and it tasted really good.)

Frozen Green beans (I used frozen corn and was really tasty.)

You are going to set the Instant Pot to the saute setting. You are then going to add your oil, onion, and garlic and saute them until the onions are translucent. 

Once this happens, you are going to turn the Instant Pot to High Pressure. Now you are going to add your Chicken, sweet potatoes, pepper, brother, and spices. 

Seal your Instant Pot and set the time for 10 minutes. It will take a little bit longer than 10 minutes because it has to build up pressure. 

When curries time is up, carefully, release the pressure by switching the seal to vent. (oh... yeah I second this! Steam burns hurt so much. Didn't get burned from the Instant Pot, but did get burned from a rice cooker steam. And it left a serious scar. So be careful!!!)

Now you have to wait until all the steam is out of the Pot before taking off the lid. 

You are going to turn your Instant Pot back to saute. Stir in the coconut milk or regular milk. You can add your frozen green beans now. However, I added the frozen corn with all of the other ingredients before, because they were still really frozen. I didn’t want any having a hard time eating dinner. 

Before serving it you can add more curry and salt to your taste. 

You can serve this over rice and it is really good. 

This was one of the first dinners that I have done by myself. What I mean by this is that my mom really didn’t tell me what to do, and I was just following the recipe. I thought it was really good, and all of my family liked it. So I am very proud of myself. 

I hope that you liked this recipe. Feel free to check it out for yourselves. See you in the next recipe. Thank You. 

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Genshin Inspired Recipes #6 Zhongli: Apple Cider

Hello, every birdie. It is officially Autumn where I am. The reason I know this is because of the one thing that is coming at us in abundance, apples. And today’s recipe is a very simple recipe of Apple Cider. 

But before we talk about the recipe, we have got to talk about the character in question for this recipe, Zhongli (Jong-li).

Zhongli (Jong-li) is a geo character from Liyue. And he works at the funeral hall with Hu Tao. He is a man who the character meets during the Archon Quest from Liyue and he is a very important character. One of his idle lines is “Osmanthus wine tastes the same as I remember… But where are those who share the memory?” So, with an abundance of apples in my kitchen I thought it would be the perfect time to make some non-alcoholic Osmanthus Wine. (But you could add some alcohol to this recipe after it's done. And it tastes really good. Cinnamon whiskey in this apple cider tastes amazing.)

I made this recipe in my Instant Pot. I understand that not everyone has an Instant Pot, and there are recipes out there for Cider in a pot on the stove. But I am not completely sure how you would go about making this recipe on the stove. 

The recipe will be down below. 

For this recipe you will need:

Apples

Sweetener 

Cinnamon 

Nutmeg 

Cloves 

Water

The first thing you want to do is cut your apples. Honestly, I don’t really look at the apple suggestions. What I mean by this is, that this recipe calls for Granny Smith apples. When I made this recipe I did not have Granny Smith, I had some sort of red variety sitting on my table. Yes, the taste is going to be slightly different, but overall apples are apples. They are interchangeable. So use whatever type of apples you have. 

Once you have all your apples chopped you are going to place all your ingredients into the Instant Pot. 

Just keep in mind that one serving of this cider is 6 cups. So if you are like me and have a large family you may want to double it. 

When all of your ingredients are in your Instant Pot, you are going to put the lid on and cook under high pressure for 10 minutes. And let it naturally release.

Carefully open the lid and stir it well. 

Place a bowl on the counter and place a strainer across it. 

You will want to use a soup lade, and transfer the contents of your Instant Pot into the bowl. 

You are going to grab a spoon and gently mash the apples a bit. 

Continue this until you have enough for everyone to have a cup of cider. 

Don’t throw away the pulp. It will make a really good apple sauce. 

You can serve hot or cold. It tastes really good both hot and cold. 

This recipe will be perfect for those cold Autumn nights. When you don’t have hot cocoa yet and you don’t have decaf coffee in the house. This will just warm you right up. 

I hope you liked my non-alcoholic Osmathis wine. Feel free to check out the recipe down below.   See you in the next recipe. Thank you. 

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Genshin Inspired Recipes #5 Yoimiya: Spritz Cookies

Hello, every birdie. Today I am so excited about both the character and the cookies that I made. First, let’s talk about the character. 

Meet Yoimiya (YoY-Mee-Ahh) she is a pyro Character from Inazuma. She and her dad run a fireworks shop downtown. She is a happy-go-lucky character. It is hard to  All of the other Inazuman characters have talked about her, and there is not one person who doesn’t like her spunky personality. 

Her favorite food is snack foods. She says that she likes any type of snack food over entrees. When I saw this, I knew what recipe I would use. I had researched this particular recipe SOOO many times. Because the first time I attempted it, it was a bust. I cried and thought I had wasted $20 when I bought my Wilton Cookie Press. However, I am happy to tell you that I did not waste my money. I successfully made Spritz Cookies for the first time. 

If you don’t have a cookie press at home, you can also grab a pipping bag and a pipping tip. And pipe them like you would buttercream. 

Because I have a Wilton Cookie Press, I went to Wilton’s “Classic Buttery Spritz Cookies.” The recipe and measurements will be in the description down below. 

What you will need is:

Flour

Baking powder

Unsalted butter (I used margarine + shortening)

Sugar

Egg

Milk

Almond extract (if you have it)

Vanilla extract

This recipe is easiest in a stand mixer or with an electric mixer. It can be done by hand, but it will take a lot longer. I personally used my Hamilton Beach Stand Mixer. (Back in the day when i still used that machine. I prefer my hand mixer over this stand mixer).

You want to combine your flour and baking powder together.

In the bowl attached to your mixer, you want to add your butter and sugar. And mix until light and fluffy. This takes about 3-5 minutes. 

Add in the egg, milk, vanilla extract, and the almond extract. 

Slowly add the flour mixture to the butter mixture, while your mixer is on low. 

DO NOT CHILL. 

Fill your cookie press or your pipping bag with your cookie dough. You will know if you have done it right if it is not very sticky and not wet. The first time that I did this I know that I didn’t make sure that the butter and sugar were light and fluffy. 

Place in your desired disks. Press the cookies onto an UNGREASED cookie sheet. Also, it helps if the cookies are slightly cold. So place them in the freezer for a little bit. 

Bake the cookies for 10-12 minutes or until the edges are light golden brown. I know, 10 minutes seems like a long time, but trust me these cookies would not have been done in the normal 8 minutes. 

Cool them on the cookie sheet for at least 2 minutes, before placing them on the cooling rack. 

I am so proud of these cookies. I knew that I needed time away from the cookie press before trying it again. And I am so happy that I did. I just felt deflated when I tried it the first time. Because I spent some of my birthday money on it, and it didn’t work. But I gave it another shot, and it worked. 

I hope that you liked this recipe. Feel free to check it out for yourselves. See you in the next recipe. Thank you.  

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Genshin Inspired Recipes #4 Xiangling: Plum Pie

Hello, every birdie. Today, the character that we are going to be inspired by is Xiangling (Shaang-ling). 

Xiangling - She is a Pyro Character from Liyue. She is a very experimental chef, who was taught by her dad, who owns Wanmin Restaurant in the town of Liyue. She has a partner and crime when she is fighting named Guoba. He is a little orange panada-like creature, who happens to be the God of the Stove and Patron God of the soil. 

Today’s recipe that I am going to be making is a Plum pie inspired by Guoba. 

The recipe and the measurements will be in the description down below. 

The ingredients that you will need are:

2 Pie crusts (I personally like Betty Crocker)

Flour 

Salt

Shortening 

Ice water

2 quarts, - this recipe is using Italian prune plums. Which are smaller than the plums I had. So I decreased the number of plums. 

Sugar

Corn starch 

Cinnamon 

Nutmeg

Salt 

Egg wash or water 

The first thing you want to do is put together your pie crust. And if you buy your pie crust at the store, you can skip this part. It is totally okay. 

For the pie crust: mix together your flour and salt. Cut in your shortening, using a pastry blender or two forks you want your crust to look like a bowl of small peas. Once you have gotten this far, you are going to add your ice cold water 1 tablespoon at a time tossing it with a fork or by hand. Once you can pick up the dough and it does not stick to the sides it is done. Roll the crust into a disk-like shape, wrap it with plastic wrap, and then place it in the freezer until you are ready. 

Now onto the pie: You are going to start by removing the pits from the plums and quartering them. Depending on the size of your plums. The recipe uses Italian prune plums, which are smaller than the plums that I have. 

In a separate bowl, you are going to mix together all of your dry ingredients. Then add them to the plums and mix well. 

Get you pie crust out of the freezer. And roll it out to the desired size you need. 

After you get the bottom layer on, you are going to preheat your oven to 400℉.

Put your filling in the pie crust and place your top layer on. 

For me I wanted to go with a cute little character from Genshin. And so I drew out what parts of the pie crust I needed. It was really helpful for me to do this, and it came out really cute. 

I will tell you a secret that has helped me, and not many people would really like it. But, I spray the pie tin before I put the bottom crust on. It just helps get it out a lot easier, and I don’t have to stand there yelling at the pie. (I swear I don't have anger issues 😂😂)

If you want a rich golden brown crust, you can use an egg wash. You can get the same result if you use your leftover ice water. Grab a pastry brush and work it in. You don’t want it to be drenched. Just slightly wet. 

Bake your pie for about 40-50 minutes. And you can enjoy it slightly warm, or cold. 

Everyone loved this pie. Not only was it cute as heck. But it also tasted really good. I had some funny responses to this pie. 

Mom: “You are asking me if I like it? I am almost done.” 

Dad: “Can you make the filling for Thanksgiving? Next to the cranberry sauce?” (we did not end up having this pie filling for Thanksgiving that year. But maybe this year?)

I personally thought that it tasted like a sour patch kid, and I liked sour patch kids.  

(This pie is so cute. I love it.)

I hope that you liked this recipe. Feel free to check it out in the description down below. 

Thank you for liking and following. See you in the next recipe.

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Printable version of this pie crust recipe: on the blog

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Genshin Inspired Recipes #3 Eula: Custard

Hello, every birdie. Today we are going to be making a dish inspired by a character named Eula. 

Eula - She is a Cyro character from Mondsadt. She has a heavy burden over her, regard to her family. She is part of the Lawerence clan and thinks that everyone doesn’t like her because of it. And no matter what happens to her she acts with “vengeance.”

She was my second 5-star character in the game. 

Every nation in Genshin is based on a specific country in the world. 

Mondsadt is Germany. 

Liyue is China

Inazuma is Japan

Sumeru is India 

Fontaine - French

Natlan - Philippines or Africa

For today’s recipe, we are going to be looking at a German recipe. This cookbook was gifted to me by my German grandma (adopted. We adopted each other as grandmother and granddaughter.). Like she lived in Germany until she was 7 years old.  So this cookbook will always have a place in my heart. 

I do have to have google open with this cookbook though. Because there is terminology that I don’t know and had to look up. 

Okay, onto the recipe. We are going to be following a recipe called “GUSTIN - pudding with Fruit.”

The recipe and the measurements will be down below. Feel free to look at it. 

The ingredients you will need are:

GUSTIN (corn starch powder)

Sugar 

Oetker Vanillin Sugar (if you don’t have this, which I didn’t. I added about 1 -2 tsp of vanilla extract to the same amount of granulated sugar.) (Edit from future Robby - Wegman's & Walmart both have this for about $2.00. I just didn't know that at the time.)

1 egg separated 

Milk or water

Milk 

Fresh fruit 

In a bowl, you are going to mix together your GUSTIN, which is your corn starch. Your sugar, and vanilla, the egg yolk with 6 Tablespoons of cold milk or water. 

In a pot on the stove, you are going to bring together a pint which is 2 cups of milk to a boil. I doubled this recipe because I was feeding 7 adults. And it didn’t look like that much. So always go with your gut feeling on the quantity you need. And yes, sometimes your gut feeling will not be correct. 

Once your milk is at a boil, remove it from the heat, and stir in the corn starch mixture. Trust me when I say that you want to turn the mixture off the heat. There have been many times when I burnt the pudding because I added the cornstarch or thickening agent when the mixture was on heat. 

When all of your dry ingredients are incorporated, you are going to bring it back to the stove and bring it to a boil, yet again. 

You are going to whisk your egg white until stiff peaks. If you have a hard time with a meringue there are a few tips that I have learned along the way from my mom. 

Put your equipment in the freezer about 10-30 minutes before you are going to use it. 

Use a metal bowl. It holds the coldness longer. 

Never try to do a meringue by hand. You will be tired at the end of it, and you will not have stiff peaks that are generally needed. 

Make sure to constantly stir your pudding mixture. Nobody likes burnt pudding, it just sits there unpleasantly at the back of your throat, just reminding you that you made a mistake. So don’t do like I have done in the past. 

Once the mixture comes to a boil, you are going to take it off the heat. And fold in your egg whites. While it is still hot, thus you cook your egg white. And you are not eating raw egg whites. 

(Gotta love the mess in the picture. I couldn't even be bothered to clean up the table. Geez. 😂)

When you serve the pudding, you can add the fruit to it however you like. I made it into like a trifle-like thing. It tasted really good, and it wasn’t a heavy dessert either. I am finding that as I get older, I like baking with fruits and veggies more than anything else. 

I hope that you liked this recipe. Feel free to check it out down below. See you in the next recipes. Thank you. 

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Genshin Inspired Recipes #2 Beidou: Plum Cake

Hello, every birdie. Today we are going to be looking at a recipe worthy of a pirate. My second main is none other than Beidou. 

Beidou is an electro character originally from Liyue. But her true residency is out on the open ocean. She is the captain of the Crux. She is very open and honest with both her crew mates and the main character. She knows what she likes and what she doesn’t. She is the type of person you really don’t want to have on your bad side. 

Her favorite foods are spicy foods, that go well with alcohol. But, we are going to omit that factor and just look at the spicy food. 

So today’s recipe comes from a cookbook from my collection “Our best Home cooking: Plum Cake.” 

The recipe and measurements will be in the description down below. Feel free to check it out. 

You want to preheat your oven to 350F and grease a fluted pan or a bundt pan.

The ingredients you will need are:

Flour

Sugar 

Salt

Cloves

Cinnamon

Baking soda

Eggs

Oil

Plum baby food (plum juice also works.)

Gotta love cake recipes from club cookbooks though. It literally just says to mix everything together and then place it in the greased pan. 

However, I always like making a cake following as if I was following a Betty Crocker recipe. Those recipes are just so simple and easy for me to understand. 

You want to mix together your sugar, oil, plum juice, or baby food. Mix together until it is well combined. 

In another bowl, you are going to mix together your flour, salt, cloves, cinnamon, and baking soda. 

To your sugar mixture, you are going to add in your eggs. 

In small batches, you are going to add your dry ingredients.

Once all of the flour is incorporated, you are going to place it in your flute tube pan. Place it in your preheated oven at 350F. And bake it for 1 hour. 

The recipe has a frosting used a frosting. However, I just dusted it with powdered sugar and it tasted really good. 

 was honestly surprised at this cake. It is such a simple cake, but oh my gosh! Was it good? Because of this recipe, I had to do a little bit of research. Wondering what the difference between a plum cake and a fruit cake was, and the only difference that I could find was the spices used in a plum cake and the dried fruits in a fruit cake. 

This cake is really good with a small cup of coffee, if you wanted to you could have it with an Irish Coffee or another spiked coffee, and it would taste really good. 

I hope that you liked this recipe. Feel free to check out the recipe in the description down below. Thank you.  

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Genshin Inspired Recipes #1 Noelle: Satisfying Salad

Hello, Every birdie. Today we start the Genshin Plum recipes. We started this series off with my main character, Noelle. 

For those of you who do not play Genshin, I will provide a description of each character that can be found on the Genshin Impact Website. 

Noelle: She is a geo character from Mondstadt. She wants to be in the Knight of Favonious, but she is starting out to be a maid. She has taken the test to be a Knight a few times and has failed each time. She really doesn’t understand why. She is a big helper to all of the members of the Knights. And nobody has anything bad to say about her. 

Her favorite meal is a Satisfying salad.  She says that she likes it because it is highly nutritious and has a low-calorie count. 

I wasn’t really sure how to make this into a dessert. But then I remember that fruit salad is a thing. 

This one really doesn’t have much of a recipe needed for it. And it is very versatile. You could literally put any fruits you wanted in. 

I cut up some plums and put a little bit of sugar on them because they are sour. And with asthma sour doesn’t really process very well.

I also put cantaloupe and watermelon in this fruit salad. Stirred it together and it was done. 

I like desserts, but sometimes I do like a simple bowl of fruit as dessert. There is just something so simple and if I do say for myself, satisfying.

So this would be classified as a satisfying salad. 

I hope that you liked this “recipe.” Feel free to check it out in the description down below. 

Thank you for liking and following. See you in the next recipe. 

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Genshin Inspired Recipes - Introduction

Hello, Every birdie. Having so many plums in the house I was wondering how I could use them. And this idea came into my brain. Why not combine three of my loves right now? The Sims 3, Baking, and Genshin Impact. 

I know it sounds silly. But when I started this thought process I was having so much fun with it and I was like “Oh my gosh. Yes! This way we can have different plum desserts without everyone getting tired of plum pie.” 

I am either going to be looking at their favorite foods, or something that is related to them. 

For those who do not know Genshin Impact. I will explain a few things.

There are 7 elements in the game:

Geo

Electro

Hydro

Cyro

Pyro

Anemo

Dendro

There are 4 countries as of today (August 24,2022)

Mondstadt - Anemo 

Liyue - Geo

Inazuma - Electro 

Sumeru - Dendro 

Two more countries (11/18/2024)

Fontaine - Hydro

Natlan - Pyro

And if there is any other information I will tell you about it. 

Now I want to address something, and I hope that I don’t upset people in the order that I share with you all. But, I am going to be sharing these desserts with you all in the order of my favorite characters. 

My main characters are going to be first, then the characters that I don’t main but like, following that will be the characters that are neutral to me, and then the characters that I don’t play with or that I don’t have.

I hope that you enjoy this bizarre series inside a series. I am having fun with it so far and I hope you do too. 

[bakingtherapy]

Robby's Baking Therapy #20 Plum Cake

Hello, every birdie. In these next few recipes. There is going to be one thing in common: plums. We were given a bunch of plums, and who am I to complain about free food? So I am going to be sharing a bunch of plum recipes with everyone. 

Today’s recipe comes from a website called “Livforcake” and I am going to be following their “Plum cake” recipe. 

I did this cake twice. Once as the recipe specificities and once with apple sauce instead of oil. And I will talk about the results in a little bit. 

The recipe will be down below. Feel free to check it out. This recipe was so easy too follow. And when I say that it definitely is not an insult to the people making these recipes. I have always had a hard time following instructions. And when I am baking I am often overwhelmed by recipes that have a lot of steps.  

The ingredients that you are going to need are:

  2 eggs

Granulated sugar

All-purpose flour

Baking powder

Vegetable oil or apple sauce 

Vanilla 

2 plums

I doubled this recipe because I am serving 7 adults one dessert. And I don’t want anyone not getting something.  And also I had enough plums to double it both times. 

Both times I preheated the oven to 350℉. And greased an 8x8 pan. 

Whether you are using oil or apple sauce you want to grab a small bowl and whisk together your flour and baking powder. 

In order to get a light and airy texture for the cake, you have to mix together the sugar and eggs for about 5 minutes on high. Trust me when I say, you want to mix it with either a hand mixer or a stand mixer. I started mixing by hand and knew that I wasn’t going to get the results that I wanted or needed. So I mixed it with my hand mixer on high. 

Next,  you are going to decrease the speed to medium and slowly, add your ¼ cup oil and vanilla. Beat this on high until combined. Which will take about 2-3 minutes. 

Ok, so I did do a little bit of research before I just plopped my applesauce in my cake batter. And everywhere I went said to do a 1:1 ratio. 1 cup of applesauce equals 1 cup oil or butter. However, digging a little deeper I found that bakers didn’t carry much for this ratio and it was easier to start with ½ a cup of applesauce if the recipe calls for 1 cup of oil or butter and just gradually add it, if needed. 

Yeah, I didn’t know that. So added in ¼ cup apple sauce.

You want to add your dry ingredients to the wet. Mix everything together until it is combined. 

Fold in your plum slices. And if you want to get fancy you can save a few plums to place on top. 

Bake both cakes for 30-35 minutes or until golden brown. And the cake tester or toothpick comes out clean. 

Let it cool completely in the pan and dust with powdered sugar. 

I liked both versions of this cake. My dad said that this was an award-winning cake. Everyone said that they were both really good. The only problem I had with the applesauce cake that I now understand is the fact that I added a little too much. If I make this one again with apple sauce I am going to use 2 tablespoons and gradually add more if need be. 

Thank you for liking and following. Feel free to check out the recipe down below. See you in the next recipe. 

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Robby's Baking Therapy #19 Apple Sauce

Hello, every birdie. Today we are making a very simple recipe. Apple sauce. The recipe that I am following uses the instant pot. But if you don’t have one you could easily make some apple sauce on the stove. 

The reason I made this recipe was very simple. Because of the butter/margarine shortage that we have in my state. It is very strange but it is what it is. I can’t really complain too much. 

When looking at butter substitutes, apple sauce is always on the list. No matter who is putting it out. It’s always there. So I decided to make some. 

The ingredients you need for the apple sauce are:

Apples 

Water 

Optional sugar

Optional cinnamon

The recipe says to peel and chops the apples into large pieces. However, as my mom has told me and taught me if a peel is edible don’t waste it. So in this house, we don’t peel apples or potatoes. Because there is nutrition in the skin. 

But if you like peeling your apples, I am not here to stop you. Feel free to do whatever you like. 

Once you have your apples cut up. Place them into your instant pot or your pot, if you are using the stove. 

For the instant pot, you are going to secure the lid and make sure the valve is set to seal. It will make noise at the beginning. 

Set the timer on your machine for 8 minutes on high pressure. 

Once the timer goes off, you are going to grab a wooden spoon, if you have an older version of the instant pot, and carefully vent the apples until the steam stops. 

Remove the apples to a blender or you can use an immersion blender. I have also used a potato masher and it works well. 

If you want to you can add cinnamon and/or sugar. But if you are doing this recipe as a butter substitute you want to have unsweetened applesauce.

This recipe is not that difficult, and very easy to understand. I hope that you liked it. 

Thank you for liking and following. Feel free to check out the recipe down below. See you in the next recipe. 

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Robby's Baking Therapy #18 Brownie Cake

Hello, every birdie. Oh boy. This recipe is definitely a memorable one. But before I start telling you about the recipe I want to tell you about my family. Just so that everyone involved doesn’t get confused.

 I come from a large family. It consists of my parents, mom & pop. Yes, for some reason I call my dad pop instead. Coke is reserved for soda, even at a Pepsi-only place. I have 4 brothers. Yes 4 of them. In order from oldest to youngest, they are Ben, Noah, David, and Isaac. I am in order of age I would be between Noah and David. Then there is the “baby” of the house, my sister Sarah. 

Okay, now that we have the names down I will present to you the biggest meltdown I have had in 2022. 

For Noah’s birthday cake he told me that he wanted basically a Peanut butter and Jelly cake sandwiched between two brownies, that were shaped like cakes. Because he liked my brownies.

I agree with this. Forgetting one important factor. Brownie batter is different than cake batter. 

For the Brownie batter, I used the Cooky Book from Betty Crocker for this recipe. This was probably another reason why this recipe didn’t really work. This was only my second time making this recipe. 

The recipe and measurements will be down in the description below. 

The ingredients you will need are:

Shortening

Sugar

Eggs

Vanilla 

All-purpose Flour

Cocoa

Baking powder

Salt 

(optional) walnuts

After you have all of your ingredients together, you are going to preheat your oven to 350℉.

Next, you are going to mix together your shortening, sugar, eggs, and vanilla until they are all well combined. 

In a separate bowl, you are going to mix together your dry ingredients. That includes your flour, cocoa, baking powder, and salt. And this mixture to the sugar-egg mixture. 

Because I was planning on layer these I doubled it. So that it would fit two 9-inch cake pans. I baked it for 25-30 minutes. If you are using the standard 9x13 baking pan, then bake it for 30 minutes. 

While that was baking, I attempted to make my frosting and filling. For the frosting,  I made a peanut butter frosting. 

I wasn’t using it in the recipe for this, I was kind of just winging it. I used Peanut butter, granulated sugar, a little margarine, and a little shortening. And I mixed them together. Added vanilla extract to it. And it tasted really good. Not too sweet, but didn’t really look like ABC- American Buttercream. I was perfectly fine with that because I don’t really care much for it. It is because of the focus point and not the cake. 

When I got down with the frosting I put it in the fridge and took out the brownies from the oven. And let them sit on the table in the pins for 15 minutes. 

While they were cooling I worked on the fruit filling. We had nectarines and strawberries in our house. So I made a “fast” compote. Cut them both up, put water and sugar into a pot and a little bit of cornstarch, and waited until this mixture thickened. 

Once it had thickened I transferred it to a different bowl and let it set in the fridge for a while. That was fine because the brownies were not ready to frost. They were still slightly warm. 

The brownies were removed from the cake pans, and they sat on a cooling rack for 30 minutes. And then wrapped with plastic wrap and put in the freezer for somewhere between 30 minutes to 1 hour. 

After the brownies were completely done. I started frosting. Everything was going well. Or so I thought. I was trying to make sure that none of the fruit fillings was going to seep out. 

Oh boy! This next step happened in both 5x speed and .0005 speed. 

I went to put the top layer on and it seemed like it was going to work. But then… It split, in two. Right down the middle. 

Oh my gosh. I started crying. I didn’t know what to do. I yelled for my mom because I had no idea what to do. My brain was not really working properly. I was having an extreme meltdown.  Saying that I was a failure. Nothing ever works right. 

Thankfully, my mom and my youngest brother; Isaac, were there with me. Making sure that I knew that I wasn’t a failure.  My mom was there just trying to think about how to save this cake. And then Isaac remember a video from “How to Cook that” where this exact thing happened. She tells the person to make it into a trifle. And so that is what we did. 

We have a pretty container, that we use for cranberry sauce at Thanksgiving. Mom cleaned it out, and we ended up making it look good. And thankfully, Noah was a sport about it. Understanding that things happen.

This recipe is probably going to stay with all of us for as long as we live. We are going to be like “remember the brownie meltdown of 2022.” Obviously, I am going to be laughing about this too. At the time it was not funny at all. But now, I think my reaction to this was kinda over the top. 

I debated on if I should share this recipe with you all. And I decided that I would share it with you all for one reason, to make sure that we all know that baking is a science. Sometimes we are going to succeed in the experiment and sometimes we are going to fail. Failure when baking is not a bad thing. It happens, and as my family says “we don’t really care what it looks like, as long as it’s edible.” 

And yes, as a baker that statement is hard to hear. Because you are spending hours wanting this thing to look good and you end up with something that doesn’t look good. You feel like you have wasted your time or even your day. But you didn’t do either. You spent your time working on something that your loved one, your friend, or your colleague would like. 

So don’t give up on baking if you fail one or two times. It is okay and you are not a failure. You have to keep trying. And be the scientist that a baker is. A little after you have made the dessert think back to it. Analysis of what steps you might have missed, or gotten wrong. And then if you want to make the dessert again just add adjustments. 

Thank you for liking and following. Feel free to check out the recipe down below. See you in the next recipe. 

YOU ARE NOT A FAILURE! BAKING/COOKING IS SCIENCE! HAVE FUN! 

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Robby's Baking Therapy #17 Limeade

Hello, every birdie. Today, we are making yet another lime recipe. But this time it is not going to be a dessert. It is a drink. And this was the first time that I made a limeade/lemonade. For some reason, I have gone all of my life without making lemonade/limeade. 

As I said in the previous recipe, I had a bunch of limes that I wanted to use. And it was fun and a good workout because we don’t have an electric juicer. I had to do it by hand. I have come to like the flavor of limes. However… that doesn’t that I like working with all types of limes. The hardest lime to juice, are key limes because of the fact that they are so small. 

We are going to be using a recipe for this limeade. Because why not? The recipe comes from one of my cookbooks called “Good Housekeeping Illustrated book.”

The recipe and the measurements will be in the description down below. Feel free to check it out. The ingredients you will need for this recipe are: 

Sugar

lemon/lime zest

Water (both hot and cold)

Lime/lemon juice (about 8-10 lemons or 10 limes, and SO MANY KEY LIMES)

Ice cubes

Optional club soda

The recipe says that you should put your sugar and lemon/lime zest in a container with a lid. However, I did this in a big glass measuring cup and it worked fine. To the sugar, you are going to add very hot water. 

I stirred it for a few minutes so that the sugar could be dissolved. Add the lemon/lime juice. And refrigerate.

I did this part a little bit differently. I put the lemon/lime juice in a pitcher full of ice cubes. And filled it up with cold water. 

We didn’t really want to just have limeade as a dessert. So my dad suggested that make the limeade into a slushie. And he added green food dye to it. It was a perfect summer treat to cool off at the end of the day. 

Everyone loved this drink, which I am so glad about. Because there are some family members who don’t really care much for sour (including my dad and myself.) 

I hope that you liked this recipe. Feel free to check it out. See you in the next recipe. Thank you. 

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Robby's Baking Therapy #16 Lime Cringles

Hello, every birdie. Another day, another lime recipe. SO MANY LIMES. And honestly, I know that sounds like I am complaining, but I really am not. These limes were free and we got them from local food distribution. So I couldn’t be happier that I am able to use limes. I think this is one of the first times I have been almost exclusively working with limes. 

Today’s recipe comes from another cookbook that I got from a library book sale. This cookbook is called “Company’s Coming- Most Love cookies. “ And the recipe is titled Lime Cringles. 

The recipe and the measurements will be in the description down below. Feel free to check it out. The ingredients that you will are:

Margarine (or butter) softened (leave it out at room temperature for about 30 minutes or less if it is a warmer day). 

Brown sugar

Granulated sugar 

Egg

lime/lemon juice

lime/lemon zest

Flour

Baking powder

Baking soda

Granulated sugar (for topping)

Once we get all of our ingredients around we are going to preheat our oven, or convection oven (which is what I used) to 350. And the recipe says to have ungreased pans. However, as some of you know, I like spraying and lining my pans with baking spray and parchment paper. To save tears. 

In a large bowl, you are going to cream together your margarine/butter, brown sugar, and the first amount of granulated sugar. Add in your egg. Then you are going to add your lemon/lime juice and the zest. Make sure to beat it until smooth. 

In a medium bowl, you are going to mix together your dry ingredients. Which includes the flour, baking powder, and baking soda. Add this mixture to the margarine mixture, in 2 additions.  Mix well after each addition until no flour remains. 

Roll into 1-inch balls. Roll each ball in the second amount of granulated sugar. 

Arrange the cookies about 2 inches apart, on your prepared cookie sheet.

If you are using a regular oven bake for 10 to 15 minutes or until golden. I was using the convection oven because of the high heat. And so I baked these cookies for 7 to 8 minutes. I was able to bake 5 cookies at a time. It did take a little bit longer, however, it didn’t heat up the house.

These cookies were so good. They weren’t burnt and they weren’t too soft. They were the perfect consistency of cookies. I am so happy that I have been able to work with limes, because limes, where I am, are really expensive. And the idea that I have a lot of them, makes me happy. 

I hope that you liked this recipe. Feel free to check it out for yourself.  See you in the next recipe. Thank you. 

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Robby's Baking Therapy #15 Nutmeg... Strawberry Cake

Hello, every birdie. Today we are making what is labeled in the cookbook as a “Strawberry Cake.” I am not going to spoil what was wrong with it until the end. This is not really a recipe that I would recommend you make. 

For the ingredients, I followed the recipe, to the T. Even though I knew that something was not right about it. The ingredients that are in this recipe are:

Sugar

Butter

Berries

Flour

Eggs

Baking soda 

Nutmeg

If you want to look at the recipe and the measurements they will be down in the description below. 

When I looked at the recipe for this cake, I was confused. Why nutmeg? Maybe to give it an added spice or something. I questioned it a little bit, and I definitely questioned the amount. The recipe called for 1 teaspoon of nutmeg. I don’t even put a whole teaspoon of nutmeg in my sugar cookies. So I was a little bit nervous. 

After I got all of the ingredients out, I preheated my oven to 350. And again the recipe called for a bundt pan, but I used 2 cake pans. I greased and lined them. 

I combined all of my ingredients and then poured them into the pans. I always like to follow a recipe going with the top ingredient, then adding the next. Until I know that I have all the ingredients. 

Honestly, I knew that this cake wasn’t really going to have a strong strawberry flavor because it didn’t have a strong strawberry smell. All I could smell was the nutmeg. 

I put them in the oven for about 30 minutes. And the only reason I say about is that every oven and kitchen temperatures are different. Just keep baking it until you have a clean toothpick when you stick it in the middle. Always start with the lowest amount of time, because you can always add time, you can never subtract it. 

While the cakes were out and cooling. I worked on my buttercream. And boy, is this something that I struggle with so much. Even just a simple American buttercream is hard for me to do. Am I throwing in the towel and giving up? NO!

I am going to be trying some other buttercreams. Personally, I don’t care that much about ABC (American Butter Cream). I am on the team ABC is SO sweet. When I put in 4 cups of powdered sugar, I am always thinking that it is way too sweet. So I am going to be experimenting with my frostings in the coming future. 

Once the cakes were cooled, and out of the freezer. It was time to frost this cake. It turned out looking really sad. I didn’t really know what happened with it. It turned out to be somewhat edible. It just wasn’t the strawberry cake that I wanted. Everyone said it tasted good, but it wasn’t a strawberry cake. It was a sad nutmeg cake, that was slightly off for some reason. 

I hope that you liked this recipe. If you want to check it out for yourself, the recipe and the measurements are down below. See you in the next recipe. Thank you. 

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