#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 .

[bangjiazheng]

Classic Cheese Pizza 🍕🧀 Ingredients For the Dough: 3 1/2 cups all-purpose flour 1 tsp salt 🧂 1 tbsp sugar 1 packet (2 1/4 tsp) instant yeast 1 1/4 cups warm water (110°F/45°C) 2 tbsp olive oil 🫒 For the Sauce: 1 cup tomato sauce 🍅 1/2 tsp dried oregano 🌿 1/2 tsp dried basil 1/4 tsp garlic powder Salt and pepper to taste For the Toppings: 2 cups shredded mozzarella cheese 🧀 Optional: Parmesan cheese for garnish 🧀 Optional: Fresh basil for garnish 🌿 Instructions Prepare the Dough: In a large mixing bowl, combine flour, salt, sugar, and yeast. Gradually add warm water and olive oil, mixing until a dough forms. Knead on a floured surface for about 8–10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise for 1 hour or until doubled in size. Prepare the Sauce: In a small saucepan, combine tomato sauce, oregano, basil, garlic powder, salt, and pepper. Simmer on low heat for 5–7 minutes. Set aside to cool. Assemble the Pizza: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat. Roll out the dough into a circle about 12–14 inches in diameter. Spread the prepared sauce evenly over the dough. Generously sprinkle shredded mozzarella cheese over the top. Bake the Pizza: Transfer the pizza onto the preheated stone or baking sheet. Bake for 12–15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Garnish and Serve: Let the pizza cool for a minute, then garnish with Parmesan cheese or fresh basil if desired. Slice and serve immediately.

pizza #cheesepizza #homemadepizza #pizzarecipe #cheese #pizzalovers #foodie #easyrecipes #deliciousfood

[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

[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

[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

[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

[dduane]

PETER MORWOOD oh my godddddd i was trying to remember who the fuck it was with the good foccacia recipe and i was like. "he is friends with diane duane on tumblr and is also an author. i scrolled for ages looking and then god sick of it, opened the ask, and it popped right in. anyway thought it'd make you laugh to know that i remember peter morwood primarily through his foccacia recipe and being your tumblr buddy than for his life's works

(chortle) I suspect he won't think that's a hanging offense. (And tbh, most of his stuff isn't in print in North America at the moment. But we're working on that.)

Meanwhile, since Himself is presently asleep upstairs after a late night, here's the link to the recipe we've been using (it's on the Washington Post's recipe site). They in turn adapted theirs from one of the focaccia recipes here at the Bread In 5 website, which comes from the people who wrote Artisan Pizza and Flatbread in Five Minutes a Day.

(In case it's paywalled, I'll cut-and-paste it under the cut...)

Ingredients

4 cups (500 grams) unbleached all-purpose flour, plus more for dusting

1 1/2 cups plus 2 tablespoons (390 milliliters) lukewarm water

6 tablespoons extra-virgin olive oil, divided

1 tablespoon (11 grams) granulated sugar

1 1/2 teaspoons (4 to 5 grams) dried instant yeast (not rapid rise)

1 1/8 teaspoons (16 grams) fine salt

2 teaspoons finely chopped fresh rosemary (from 2 to 4 sprigs), divided

Coarse or flaky salt, for sprinkling

In a large (5- to 6-quart) bowl, use a wooden spoon to stir together the flour, water, 2 tablespoons of the oil, the sugar, yeast and fine salt until a rough dough forms. Transfer to a container with a lid, partially cover and let rest for about 2 hours on the counter. You can use the dough right away, or cover and refrigerate until needed; see Make ahead. (If you plan on refrigerating and have a lidded container large enough for mixing, you can assemble the dough in there and refrigerate it after the 2-hour rise on the counter. The dough is much easier to handle after being thoroughly chilled.)

Place a baking stone on the middle oven rack and preheat to 425 degrees. Pour 2 tablespoons of oil into a 9-inch cake pan and evenly coat the bottom of the pan.

Dust the surface of the refrigerated dough lightly with flour, then pull half of it off (about 1-pound/454-gram portion; the dusting makes this task easier, as the dough is sticky). Dust the half you are using with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Use your hands to flatten it into a 1/2-inch-thick round 6 to 7 inches in diameter. Place the dough top side down in the cake pan, moving it around a bit to coat with the oil. It will not fill to the edges of the pan. Turn the dough over, cover the pan with plastic wrap or a plate, and let the dough rest for 10 to 15 minutes.

Use your hands to gently push the dough to the edges of the cake pan. Sprinkle with half of the the rosemary and coarse or flaky salt, as needed.

Re-cover with plastic wrap or plate, and let the dough to rest and rise for 20 minutes.

Repeat with the second ball of dough, or store it to bake later.

Transfer the cake pan to the heated baking stone in the oven and bake for 20 to 25 minutes, or until the focaccia crust is medium brown and feels dry and firm on the surface. The baking time will vary depending on the focaccia’s thickness. (If baking both loaves at once, switch them from left to right and rotate from front to back halfway through to ensure even baking.)

Use a rounded knife to loosen the loaf from the edges of the pan, then transfer the focaccia to a cutting board. Cut into wedges and serve warm, or allow to cool completely.

Disclosure: ...Noting here that not one of these I've made has ever reached the "allow to cool completely" stage. Something always seems to... happen to them first. (Like Peter. Or me. Or both of us at once.) :)

[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.

[daydreamerwonderkid]

At no point ever has Batman shown any sexual desire in a man All of his partners are female Shipping a canonical straight man with another canonical straight man is a disservice to his character and requires Superman a character with a code of honor and upstanding morals to cheat on his canonical wife in order for an extremely out of character relationship to take place

Cozy Soup

Prep Time: 15-20 min

Cook Time: 30-50 min

Serves: 6-8 people

Ingredients

1 lb ground beef or turkey

3/4 cup chopped onion

-Even if you hate onions, I promise they'll taste amazing in this

3/4 cup chopped carrots

1 tsp dried parsley

1 tsp dried basil

4 tbsp butter

3 cups chicken broth

4 cups peeled and diced potatoes

1/4 cup all purpose flour

2 cups Velveta cheese, cubed

-Alternatively, you can do 2 cups of shredded cheddar cheese instead

1 1/2 cups milk

3/4 tsp salt

1/4 tsp pepper

1/4 cup sour cream

Instructions

1. Brown ground meat in a 3-4 qtr saucepan. Once it's fully cooked, drain the meat and set it aside.

2. In the original saucepan, add 1 tbsp butter, chopped onion and carrots, dried basil, and dried parsley. Saute until all are tender.

3. Add broth, potatoes, and meat to saucepan. Bring to a boil. Reduce heat, cover with a lid, and simmer for 10-15 min until everything is tender.

4. In a separate skillet, melt remaining butter and add flour. Cook and stir for 3-5 min or until the mixture becomes bubbly. Add to soup and bring it to a boil. Cook and stir again for 2 additional minutes. Reduce heat to low.

5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese completely melts. Remove from heat and blend in sour cream. Serve.

Optional Garnishes

-Bacon bits

-Feta crumbles

-Shredded cheddar cheese

-Chives

Additional

Highly recommend garlic bread to go alongside this dish. It's pure heaven.

[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

[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.

[lore-grandma]

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.

[flavorcraftrecipes]

Deep-Dish Pizza Pie | Flavor Craft Recipes

Ingredients: For the Crust: 2 1/4 tsp active dry yeast 1 1/2 cups warm water (110°F) 1 tbsp sugar 3 1/2 cups all-purpose flour 1 tsp salt 1/4 cup olive oil For the Filling: 1 lb Italian sausage (bulk or casings removed) 1/2 lb pepperoni, sliced 1 medium onion, chopped 1 red bell pepper, chopped 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 cups crushed tomatoes (canned or fresh) 1/4 cup tomato paste 1 tsp dried oregano 1 tsp dried basil 1/2 tsp garlic powder Salt and pepper to taste Olive oil for greasing the pan Instructions: Prepare the Dough:

In a bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until foamy. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, and mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover, and let it rise for 1-1.5 hours until doubled in size. Prepare the Filling:

While the dough is rising, cook the sausage in a skillet over medium heat, breaking it up as it cooks. Once browned, remove it from the pan and set aside. In the same skillet, sauté the onions and bell pepper until softened (about 5 minutes). Add the cooked sausage back in and stir. In a bowl, combine the crushed tomatoes, tomato paste, oregano, basil, garlic powder, salt, and pepper. Stir well. Assemble the Pizza Pie:

Preheat the oven to 425°F (220°C). Grease a 9-inch deep-dish pie pan with olive oil. Punch down the risen dough and roll it out to fit the pie pan, ensuring the dough extends up the sides. Layer the sausage and vegetable mixture evenly in the bottom of the pan. Top with slices of pepperoni, followed by mozzarella cheese and Parmesan. Pour the tomato sauce mixture over the cheese, spreading it out evenly. Bake the Pizza Pie:

Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes until the crust is golden and the filling is bubbling. Serve:

Let the deep-dish pizza cool for 5-10 minutes before slicing. Serve hot and enjoy!

#PizzaPie #ComfortFood #PizzaLovers

[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.

[witchunderthewillow]

Bright New Year’s Magic: Zesty Lemon Bars 🍋✨

🍋 These bright, tangy treats are infused with the cleansing, uplifting energy of lemons and the grounding sweetness of real Mexican vanilla, perfect for clarity, renewal, and fresh starts. They’re simple to make, delicious to eat, and full of magical intention. 🌙

Yields: 9-12 bars

Ingredients for the Crust:

• 1 cup all-purpose flour (Foundation and grounding)

• 1/4 cup sugar (Sweetness and attraction)

• 1/2 cup unsalted butter, melted (Wealth and prosperity)

• 1/2 tsp real Mexican vanilla extract (Love, and magical sweetness)

Ingredients for the Filling:

• 2 large eggs (Fertility and new beginnings)

• 1 cup sugar (Sweetness and celebration)

• Juice and zest of 1 lemon (Clarity, joy, energy)

• 2 tbsp all-purpose flour (Stability and structure)

• 1/2 tsp baking powder (Rising energy and expansion)

Directions:

1. Preheat Your Oven:

Set the temperature to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper for easy removal.

2. Prepare the Crust:

• Mix the flour, sugar, melted butter, and Mexican vanilla in a bowl until crumbly.

• Press the mixture firmly into the bottom of your baking dish, envisioning a solid foundation for your intentions.

• Bake for 15-20 minutes, or until lightly golden. Let it cool slightly.

3. Make the Filling:

• In a medium bowl, whisk together the eggs, sugar, lemon juice, lemon zest, flour, and baking powder.

• As you mix, focus on your New Year intentions: clarity, renewal, and fresh beginnings.

4. Bake the Lemon Bars:

• Pour the filling over the baked crust.

• Bake for 20-25 minutes, or until the filling is set and doesn’t jiggle in the center.

5. Cool, Slice, and Garnish:

• Allow the bars to cool completely before slicing into squares.

• Dust with powdered sugar to add a touch of sweetness and visual magic (spirals or sigils are extra powerful here!).

Magical Correspondences:

• Lemon: Purification, clarity, joy. Perfect for cutting through old energy and starting fresh.

• Vanilla: Love, grounding, and sweetness. Adds depth to your intentions and fosters a comforting atmosphere.

• Sugar: Sweetness, attraction, positive energy.

• Flour: Grounding and stability, building a strong foundation for your intentions.

• Eggs: Fertility, creation, and the birth of new ideas.

Beautiful way to channel New Year’s energy. They can also be offered as a treat to your deities, spirits, or ancestors. 🍋 Serve them with love and gratitude to bring joy into your home. ✨