#1 1/4 cups all-purpose flour

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.

[eulchu]

drop the cookie dough recipe 🔫

who are you .

[huxxsux]

Turn your leftover mashed potatoes into delicious crispy pancakes packed with cheesy goodness. These pancakes are perfect for a quick and satisfying meal or snack. &

Calvin Fuller

[reeartwork]

Enjoy the richness of this Chocolate Meringue Tart recipe, which has a chocolate crust, fluffy meringue, and creamy ganache.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/4 cup granulated sugar. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cut into cubes. 1 large egg yolk. 2 tablespoons ice water. 4 large egg whites. 1 cup granulated sugar. 1/4 teaspoon cream of tartar. 1/2 teaspoon vanilla extract. 1 cup semisweet chocolate chips. 1/2 cup heavy cream. 1 tablespoon unsalted butter.

Instructions: Preheat the oven to 375F 190C. In a food processor, combine flour, cocoa powder, sugar, and salt. Pulse to combine. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water. Pulse until the dough comes together. Press dough into a 9-inch tart pan. Prick the bottom with a fork and freeze for 15 minutes. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for an additional 10 minutes. Let cool. In a clean mixing bowl, beat egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in vanilla extract. Spread meringue over cooled crust, making decorative swirls with the back of a spoon. Bake for 10-12 minutes, or until meringue is lightly browned. In a small saucepan, heat heavy cream until steaming but not boiling. Pour hot cream over chocolate chips and let sit for 5 minutes. Stir until smooth. Add butter and stir until melted and incorporated. Pour chocolate ganache over cooled tart. Let set before slicing.

Prep Time: 30 minutes

Cook Time: 40 minutes

#FluffyMeringue, #SweetIndulgence, #HomemadeTreats

Gerard

[gotitforcheap]

This elegant tart has a flaky crust and a creamy filling. It tastes great with Earl Grey tea and sugar together.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/4 cup ice water. 1 cup granulated sugar. 2 tablespoons Earl Grey tea leaves. 1/4 cup cornstarch. 1/4 teaspoon salt. 1 cup heavy cream. 3 large eggs. 1 teaspoon vanilla extract.

Instructions: In a food processor, pulse together flour and salt. Add cubed butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, pulsing until dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes. Preheat oven to 375F 190C. Roll out dough on a floured surface and transfer to a 9-inch tart pan. Press dough into pan and trim excess. In a saucepan, combine granulated sugar, Earl Grey tea leaves, cornstarch, and salt. Whisk in heavy cream and cook over medium heat until mixture thickens. In a separate bowl, whisk together eggs and vanilla extract. Gradually whisk in hot sugar mixture until smooth. Pour filling into prepared tart shell. Bake for 30-35 minutes, or until filling is set and crust is golden brown. Allow tart to cool before serving. Optionally, garnish with whipped cream or powdered sugar.

Prep Time: 45 minutes

Cook Time: 35 minutes

#creamyfilling, #flakycrust, #teatime, #sweettreats

Anthony Keller

[academyofdespair]

A simple but tasty tart with a flaky, buttery crust that tastes like rhubarb and is full of flavor.

Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/4 cup ice water. 2 cups rhubarb, sliced. 1/4 cup brown sugar. 1 tablespoon cornstarch. 1 teaspoon vanilla extract. 1 egg, beaten for egg wash. Powdered sugar, for dusting optional.

Instructions: Preheat the oven to 375F 190C. In a food processor, combine flour, granulated sugar, and salt. Pulse to mix. Add cold cubed butter and pulse until mixture resembles coarse crumbs. While pulsing, gradually add ice water until dough comes together. Transfer dough to a floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. In a bowl, combine sliced rhubarb, brown sugar, cornstarch, and vanilla extract. Toss to coat evenly. On a floured surface, roll out the dough into a rough circle about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet. Arrange the rhubarb mixture in the center of the dough, leaving about 2 inches of dough around the edges. Fold the edges of the dough over the filling, pleating as needed. Brush the edges of the dough with beaten egg. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving. Dust with powdered sugar if desired.

#TastyTart, #SweetTreats, #RhubarbTart

[dearfabel]

The cinnamon in this Cinnamon Pie Tart makes it feel warm, and the creamy custard filling goes well with the flaky pie crust. This sweet treat is sure to become a favorite in your recipe collection.

Ingredients: 1 pie crust. 1/2 cup granulated sugar. 2 tablespoons all-purpose flour. 1 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 cup heavy cream. 2 large eggs. 1 teaspoon vanilla extract. Powdered sugar for dusting.

Instructions: Warm the oven up to 175F 350C. Put the pie crust in a tart pan and cut off any extra. Put sugar, flour, cinnamon, and salt in a bowl and mix them together with a whisk. Take out a different bowl and mix the heavy cream, eggs, and vanilla extract with a whisk. Add the wet ingredients to the dry ones slowly while whisking them together until the mixture is smooth. Put the mix into the tart crust that has been prepared. When it's done, the crust should be golden brown and the filling should be set. Let the tart cool all the way down before you serve it. Before you serve, sprinkle with powdered sugar.

#WarmDessert, #TartRecipe, #CinnamonPieTart

[ayqaart]

The tangy citrus and sweet crust in these grapefruit tartlets made with milk and honey go very well together. The tart grapefruit flavor goes well with the creamy filling, which makes these tartlets a great treat for any event.

Ingredients: For the crust:. 1 cup all-purpose flour. 1/4 cup unsalted butter, cold and cubed. 2 tablespoons honey. 2 tablespoons milk. For the filling:. 2 large grapefruits. 1 cup sugar. 1/4 cup cornstarch. 1/4 teaspoon salt. 1 cup milk. 2 egg yolks. 2 tablespoons unsalted butter.

Instructions: Preheat oven to 350F 175C. In a food processor, combine flour, cold butter, honey, and milk. Pulse until mixture resembles coarse crumbs. Press mixture into tartlet pans, ensuring an even layer on the bottom and sides. Prick the bottom with a fork. Bake crusts for 12-15 minutes or until lightly golden. Let cool completely. For the filling, zest one grapefruit and set zest aside. Juice both grapefruits and strain to remove pulp. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and egg yolks until smooth. Place saucepan over medium heat, whisking constantly until mixture thickens, about 5-7 minutes. Remove from heat and stir in grapefruit juice, zest, and butter until butter is melted and mixture is smooth. Pour filling into cooled tartlet crusts. Refrigerate for at least 2 hours or until set. Before serving, garnish with additional grapefruit zest if desired. Enjoy!

#SweetTreats, #TartletObsession, #CitrusCrust

Sean

[cassandragillig]

Enjoy the freshness of berries that are in season with this delicious tart. The buttery crust holds a bright berry filling, and fluffy whipped cream decorates the top. This dessert is great for any occasion or to enjoy the tastes of summer.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup confectioners' sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cut into small pieces. 1 large egg, lightly beaten. 1 1/2 cups fresh berries such as strawberries, blueberries, raspberries. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1/2 cup heavy cream. 1 tablespoon confectioners' sugar. 1/2 teaspoon vanilla extract.

Instructions: Warm the oven up to 190C 375F. Put flour, confectioners' sugar, and salt in a food processor and blend them together. Put in the butter and pulse the food until it looks like coarse crumbs. Blend in the egg until the dough comes together. Press dough into the bottom and up the sides of a 9-inch tart pan whose bottom can be taken out. Use a fork to poke holes in the bottom of the crust. Put it away for 30 minutes. For 15 to 18 minutes, or until lightly golden, bake the crust. Let it cool all the way down. Put the berries, sugar, cornstarch, and lemon juice in a medium saucepan. Stir the mixture all the time over medium-low heat until it gets thick. Put berry filling into crust that has cooled. Let it cool all the way down. Heavy cream, confectioners' sugar, and vanilla extract should be mixed together in a bowl until soft peaks form. Cover the tart with whipped cream after it has cooled. Put it in the fridge for at least an hour before you serve it. Cut it up and serve it cold. Have fun!

Prep Time: 30 minutes

Cook Time: 18 minutes

#FreshBerryTart, #SummerDessert, #HomemadeTreats

Paige

[deesblanketfort]

Edible cookie dough recipe for regressors ☆´ˎ˗︶︶︶

gif credits

Who doesn't love cookies? Or, alternatively, who doesn't love scraping the bowl for leftover cookie dough? Because I love it, a lot, it makes me feel very small! That's why I started looking for edible cookie dough recipes, and after some tests and adaptations I made my very own recipe!

Basic Ingredients ☆´ˎ˗

for every 1 cup of all purpose flour, you'll need...

🥣: 1/2 cup of brown sugar

🍪: 1/2 cup of softened salted butter

🥣: 1/4 cup of milk

You can use granulated sugar instead of brown sugar for a more sugar cookie-like flavor

You can use edible flours (such as: almond flour, coconut flour) instead of all purpose flour and skip the heat treating step altogether

Instructions ☆´ˎ˗

🍪: Heat treating the flour: to make sure the flour is safe to eat raw you'll need to heat treat it. This can be done in three ways

With an oven: Preheat the oven to 350°F (180°C). Spread the flour on a tray, over baking paper, and bake it for 5-8 minutes

With a stove: spread the flour in a saucepan, turn the heat to low and stir it for ~2 minutes. Be careful to not burn the flour!

With a microwave: Microwave the flour for 30 seconds and stir the flour so the heat can be evenly distributed, and repeat the process 2-4 times. Remember to use a microwave-safe bowl!

🥣: Mix in the butter and sugar, and whisk them together until fluffy

🍪: Add the flour and the milk to the mixture and mix until homogeneous. The end result should have a soft and thick texture and hold itself together well.

Adding in flavor ☆´ˎ˗

Now, if the plain cookie dough isn't enough, here's some extra ingredients for specific flavors

🥣: 1 teaspoon of vanilla extract for a classic vanilla flavor

🍪: 2 tablespoons of peanut butter for a peanut butter flavor

🥣: 2 teaspoons of coffee powder for a coffee flavor

Adding the sprinkles ☆´ˎ˗

To finish off, a perfect cookie is usually adorned with sprinkles for added texture and colorfulness! This step is completely optional

🍪: Traditional chocolate chips

🥣: All kinds of confetti, hundreds & thousands, etc

🍪: M&Ms or skittles

🥣: Chopped chocolate

🍪: Chopped nuts

Enjoy! ☆´ˎ˗

🥣: This recipe serves around 6 portions and the measures can be cut or increased for less or more portions

🍪: This recipe can be stored in a fridge for around a week and can be added to ice creams and milkshakes

🥣: This recipe cannot be baked! It was made to be eaten raw

[gothgleek]

Ka’ak Al-Quds Bread (click link for recipe)

INGREDIENTS

Yeast mixture:

2 cups Warm water

1 tbsp Active dry yeast

1 tbsp Sugar

Rest of dough ingredients:

5 1/2 cups All-purpose flour

1 tbsp Salt

1 tsp Baking powder

1/4 cup Olive oil

3 tbsp Powdered milk

1/4 – 1/2 cup Water if you feel like your dough is a bit dry, start with adding an extra 1/4 cup of water and go from there. The factors of where you live (the climate/altitude plays a big part in most bread recipes)

Topping:

1 cup Water

1 tbsp Pomegranate molasses

1 tbsp Honey

8 oz Sesame seeds

[foodshowxyz]

Garlic Beefsteak with Mushrooms and Béchamel Sauce

Ingredients:

Steak:

2 beef steaks (such as ribeye or sirloin), about 1-inch thick

2 tablespoons olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Fresh rosemary sprigs (for garnish)

Mushrooms:

1 cup mushrooms, sliced (such as cremini or button)

1 tablespoon butter

1 clove garlic, minced

Salt to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups milk

Salt and white pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Steak:

Season the steaks generously with salt and black pepper.

In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.

Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.

Remove steaks from the skillet and let them rest.

Cook the Mushrooms:

In the same skillet, melt butter over medium heat.

Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.

Season with salt to taste. Remove from heat and set aside.

Make the Béchamel Sauce:

In a saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in the flour and cook for about 2 minutes without letting it brown.

Gradually add the milk, whisking constantly to prevent any lumps from forming.

Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.

Assemble the Dish:

Place the rested steaks on a warm plate.

Top the steaks with the sautéed mushrooms.

Pour the warm béchamel sauce over the steaks and mushrooms.

Garnish with fresh rosemary sprigs.

[wowwforever]

Chilchuck: EEEEYIKES!!! I'd better find a way out of this "Dungeon" before things start getting "Meshi!"

Laios:

3 very ripe bananas, (medium/large)

½ cup unsalted butter, (8 Tbsp) at room temperature

3/4 cup granulated sugar

2 large eggs, lightly beaten

1 ½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

½ tsp vanilla extract

1 cup walnuts

½ cup raisins

Instructions

Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature. 

In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).

Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended. 

In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.

Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.

[forkfulofflavor]

Cozy White Bean Mushroom Stew Ingredients: 3 Tbsp vegan butter (or sub olive oil) 1 medium onion, diced (~2 cups) 1 lb mushrooms, sliced (shiitake and cremini recommended) 3/4 tsp dried thyme 3/4 tsp dried rosemary 3/4 tsp sea salt and pepper 4 cloves garlic, minced 2 Tbsp cornstarch (or all-purpose flour) 2 tsp tamari or soy sauce (gluten-free if needed) 1 Tbsp Dijon mustard 3 cups vegetable broth 1 lb baby potatoes, cubed (~3 cups) 2 (15 oz.) cans white beans, drained and rinsed 2 cups dairy-free milk (plain, unsweetened almond or oat) Fresh parsley, chopped (optional for serving) Directions: In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the mushrooms, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the cornstarch over the vegetables and stir to coat. Add the tamari and Dijon mustard, mixing well. Pour in the vegetable broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender. Stir in the white beans and dairy-free milk. Simmer for another 10-15 minutes, allowing the stew to thicken. Adjust seasoning with more salt, tamari, or mustard to taste. Serve warm with a sprinkle of parsley if desired. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes Kcal: 310 kcal per serving | Servings: 6 This Cozy White Bean Mushroom Stew is the ultimate comfort food for cooler days. With tender baby potatoes, earthy mushrooms, and creamy white beans, it's both hearty and nourishing. The delicate blend of thyme and rosemary elevates the flavor, while the richness of the vegan butter and dairy-free milk ensures every spoonful is packed with warmth and comfort. Perfect for a weeknight meal or to impress guests, this stew is easy to prepare, and you can even customize it by adding your favorite seasonal veggies. Serve it with a sprinkle of fresh parsley for an extra burst of color and flavor!

[redwinesupernova]

“im worried my friends dont like me as much as much as i like them” L + ratio + 3 cups of lukewarm water + 4 1/2 tsp instant yeast (2 packets) + 6 cups all purpose flour + 1 tbsp salt + any filling of your choice + mix water, yeast, and any possible filling in large mixing bowl + mix flour and salt in separate bowl + dump flour mixture into yeast mixture and stir with a wooden spoon or spatula + cover bowl with dry towel and let it rise for an hour or until it’s doubled in size + after first prove use spatula to loosen dough from the bowl + cover hands in flour and place dough on parchment paper + put a dry kitchen towel on top of dough and let prove for 30 more minutes + preheat oven to 450 F and place dutch oven (with lid on) inside while it preheats + remove pot from oven, take the lid off, and use the corners of parchment paper to place dough in the pot + put the lid on + bake for 35 minutes with the lid on + take the lid off and keep it in for 20-25 more minutes/until it’s golden brown + you have warm bread now. i love you.

[something-something-peaceful]

Oh boy time for a recipe that’ll probably be thrown into the forgotten depths

Chocolate lemon cupcakes

Chocolate cupcakes

* 1 cup (130g) all-purpose flour

* 1 cup (207g) sugar

* 6 tbsp (43g) unsweetened cocoa powder

* 1 tsp baking soda

* 1/2 tsp salt

* 1 large egg

* 1/2 cup (120ml) buttermilk

* 1/2 cup (120ml) vegetable oil (I used a majority of olive oil and used about 1/4 cup vegetable oil, I didn’t specify any better because fuck you and I don’t wanna)

* 1 tsp vanilla extract

* 1cup (120ml) hot coffee

Lemon Curd:

* 4 large eggs

* 1 cup granulated sugar

* 1/2 cup lemon juice fresh squeezed, from one large lemon

* 1 Tbsp lemon zest from one large lemon

* 6 Tbsp unsalted butter cubed

Frosting

* 1 cup (240 ml) heavy cream, cold

* 2 tablespoons (16 g) powdered sugar

* 1 teaspoon (3 g) cornstarch

* 1 teaspoon (2.5 ml) vanilla extract

For the cupcakes

1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.


2. Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.

3. Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Add the water to the batter and mix until well combined. The batter will be very thin.

6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. (I have a shitty oven so I added ten more minutes to the bake time after I checked if it was fully cooked, just start off with 5 minute increments, if you want to be more cautious) 


7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

Lemon Curd:

* Place eggs and sugar into a small pot, whisk to combine. Add lemon juice, zest, and butter. Cook over medium-low heat whisking constantly until mixture thickens and coats the back of a spoon.


* Transfer to a glass bowl and lay plastic wrap directly on the surface to prevent a skin from forming. Chill for 1 hours to almost set. 


Frosting

1. Chill the Bowl and Whisk: Begin by chilling your mixing bowl and whisk (or whisk attachment) in the freezer for at least 15 minutes. This helps the cream whip up faster and increases volume.

2. Combine Dry Ingredients: Mix powdered sugar and cornstarch in a small bowl. This ensures even distribution of the cornstarch in the whipped cream.

3. Whip the Cream: Pour the cold heavy cream into the chilled bowl. Using an electric mixer, start whipping the cream at a low speed, gradually increasing to medium-high as it thickens.

4. Add Sugar and Cornstarch: Once the cream starts forming soft peaks, gradually add the sugar and cornstarch mixture, continuing to whip.

5. Add Vanilla Extract: As the mixture thickens to stiff peaks, add the vanilla extract and continue to whip until well incorporated and the cream holds stiff peaks. (Probably make the frosting after the cupcakes have fully set)

Assembly

1. Remove the core of the cupcakes with a knife or a cupcake corer, you need a hole

2. Put almost solid curd in the center of the cupcakes, preferably with a piping tip.

3. Let curd set fully in the cupcakes for 1 hour more

4. Pipe on frosting, and serve

**note that this is posted on the same day is was baked, I can’t say how well the whipped cream frosting will hold up.

**a large cookie scoop helps with filling the cupcake liners. I used 2 scoops of the largest one I had

**normally you’re supposed to fluff your flour, but I was worried it would be too liquidy so I just scooped the flour from the container, like a heathen.

** I know I should half the recipe for the lemon curd, because there was a little left and it was overflowing out of the cupcakes a little, but it could be the fact the cupcake holes weren’t big enough. It wasn’t that much plus, you could mix the cake that’s left over from the removal of the middles with it, so idk.

I suppose I should put a useless story like all other blogs.

It was my possible step brother’s birthday and there was a mix up with the 2 cakes. Instead of chocolate raspberry and vanilla lemon cake, the bakery mixed up the flavors and reversed it. And me being weird I kinda liked it. So here’s a recipe that basically makes that cake. Why are these so long? Like that story was simple and easy. You could easily just say “my mom made this a lot when I was a kid.” Like I’m pretty good at writing a whole essay about something that doesn’t matter, evidence and an explanation, everything you could need. Would anyone even read this? It’s a recipe on tumblr, if I posted this on Pinterest maybe but even then most people I know don’t like citrus and chocolate. I offered some cupcakes to my grandma but I actively left out that the custard is lemon flavored, because I knew she’d make a virtual face at it. I want to show my creations but I can’t do that when no one is willing to try it. My mom was easy to convince because sugar. This is long because that’s the whole joke, for this whole piece about a simple story to be far too long when people just want the recipe. Would this bit even work? It’s all at the end, not at the beginning like every other blog does but I understand how frustrating that shit is. And like since I’m dragging it out it’ll only be more of a nuisance to the people wanting to see the recipe. Should I just half the lemon curd recipe? Do people even read the notes about the recipe? I sure don’t also. I also should’ve put proportions sizes but I don’t wanna put effort in remembering or counting. 8+6+1…. Uhhhh 15 cupcakes that I made. How likely is it that government secrets are put in these long bullshit paragraphs? I hope I get some criticism on this recipe there was a fair amount of research and rewriting. I forgot the name for cupcake liners btw, I had to ask my mom what they were called so that was a little awkward because I was making some more notes on the recipe while doing so. I wonder how I’m going to transport those cupcakes, I mean my grandma’s house isn’t that far of a walk but also it’s kinda hot and I don’t have any boxes also it’s night. Is this paragraph long enough that the joke gets hammered in? I don’t think it’s long enough but I could be wrong, I suppose I should write some more nonsense to add to the word count. Anbdndjdjelskxnjskwjsjzjksnsbsjkwksbhsjsksnsbsjkwndnzjsknwnsjsksks. Space. Ajkdndjoelndkkpl high ndkskskskndjjdksksnnsjsk. I got my cats some new toys recently, they’re touch activated and they make noises and move around. Of course I think they primarily like them because of the cat nip. I think I’m going to stop writing this, I’m getting bored and I don’t have much to say rn.………………………………………………………………………………………… I hope I don’t explode after this…………………………………….. my phone is spacing out this out weirdly, idk what that’s about…………………………………………………………………..do you think aliens are real?………………………………………are ghosts real?……………………………………………………………………. How do food bloggers end these anyways? I’ve never read the paragraphs but they have to at some point, right? ……………………………………………………………………..I think half the reason why food bloggers have such long paragraphs is because we’re encouraged to make a whole essay whenever we’re writing something. I know I am…………………………I’m probably wrong……………………. It probably forces more ads onto the screen at once………………….aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaAAaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa…………… I know it doesn’t matter but I wonder how the tumblr algorithm works, like do they prefer to show longer or shorter posts? Of course it could be our decreasing attention spans. I like spam, it’s not that bad, of course I’m probably a couple of sprinkles of salt away from death……………..I’m tired……………………… I think it’s time to stop typing, I think my space button is starting to die.