#15 minutes at 400 degrees

[newlyy]

reminder girlies that it’s asparagus season, so go get you some

[knack4harlow]

“Don’t go over your budget”

“Are you still giving me the silent treatment?” 

“…”

“C'mon Y/N I said I’m sorry .”

“…”

Jack tilted his body against the wall in the doorway watching his girlfriend as she refused to even look at him. Wanting to be the bigger person, he slumped his shoulders and slowly walked over to the edge of the bed where you laid. 

“C'mon, baby it was just a joke I swear.” 

“Would it be just a joke if I said you need to start covering that 100 acres of forehead you got?” 

“Guess you aren’t so sad anymore huh?” He mumbled, quietly fixing his curly bangs.

“You know how insecure I am about my body hair Jack.” 

He sighed, “Your right baby I’m sorry, I took it too far and I apologize. You're gorgeous with or without body hair”

You silently smiled to yourself at that, but wouldn’t let it show of course.

He started to gently rub your back and give you slow kisses on your arm and shoulder. “What can I do to make it up to you sweet girl?” He pleaded in between kisses. You immediately sat up. 

“Makeup run?” you smiled.

He laughed, “Wow that was easy.” playfully rolling his eyes. 

He rubbed the back of his neck.

“Princess you know I like to spoil you but you spent over 2,000 dollars last time, we can do anything else. “

“How about no sex for a week?”

“I'll go get my shoes on”

15 minutes later both of you were finally ready and we're heading out the door and climbing into his jeep. The drive to the mall wasn't that far from your apartment and before you knew it you were pulling up to the parking lot. Before climbing out of the car your boyfriend grabbed your wrist.

“Y/N you have a budget of 400.”

“400?!” you yelled, a little bit too loudly. “After the way you treated me?”

“$450”

“$550”

“$500”

“$800” 

“$200”

“550 it is.” you smiled. 

“That's what I thought” he smirked. “Watch that attitude” you smiled back as you leaned into a kiss, rubbing his beard.

He grabbed your hand as you both walked into the store feeling the brush of air. 

“God damn it's cold in here,” he whispered to himself. 

“ Baby it's 90 degrees outside.” 

“And?”  

“Nevermind” you rolled your eyes. 

“Sassy ass” you mumbled to yourself. “Don’t start,” he replied. 

After a little bit of looking around with him following close behind, you both made your way to where you get your concealer. While looking for your shade you saw your boyfriend wander and go towards some other products. 

“God damn did everybody take my shade?” you uttered to yourself.

“Baby, what's up with these names?”, “Better than sex, better than sex foreplay, shit making me horny”. You giggled at his antics “Jack please put that down.” 

“Maybe we can go to the back of the store or something,” he said, wrapping his arms around you. 

“It's official, I’m never bringing you here again,” you said walking away from him as he smacked his lips together.

You made your way over to the skin care section and started piling your basket.

“Hey remember your budget,” Jack said furrowing his eyebrows. “It's $800 right?” you joked looking up at him. He didn't find it amusing though. 

“We should really get some of this stuff for you, especially something to help with those eyebrows.” your boyfriend jerked his head up at that, “What's wrong with my eyebrows?”

“Nothing” you smiled while walking away.

“Y/N wait!”

Truthfully there was nothing wrong with his eyebrows, or anything in his face for that matter. But since he wanted to tease you, you decided it would be best to tease him back.

After walking around more, soon you both had made it over to the fragrance section. 

“Jack smell this for me, baby,” you said, spraying some in the air. “It smells nice mama, but don't you already have a full shelf of perfumes already?”

“I'm sorry Jackman Thomas Harlow, are you judging me right now? Me? After you just disrespected and hurt my feelings?”

“Of course not, baby.” 

“That's what I thought, cause let me say something about your big ass box of Pokemon cards-” you started off

“You made your point”

“Mhm,” you smirked. 

Soon you were basically done with your shopping and you and your boyfriend were heading towards the register. While on your way you passed by a new collection by one of your favorite brands.  “OMG POOKS LOOK '' you yelped. He stood behind you watching you pick up every single product in pure enjoyment.

“I know I probably went over budget but baby please” you pleaded.

“Go ahead” he frowned jokingly.

You shoved everything into your basket and both of you headed towards the cashier. 

“Your total is $630.50, will you be doing cash or card sir?” the lady behind the counter smiled, handing her hand out.

You looked up at Jack ready for him to tell you to put some stuff back, but instead he smiled to himself and took his card out.  

“Thank you for shopping with us today!” the lady smiled(a little too hard in your opinion)

After getting settled in the car you looked up at him and frowned. 

“Pooks I went over my budget, why’d you still pay?” 

“You really thought you had a budget? Baby I would’ve bought the whole store for you if you had wanted it.” He laughed

“Wow so you really had your girlfriend in there doing calculations, knowing damn well I’m bad at math, trying to save your money?” You crossed your arms.

“Yes and it was adorable watching you.” He smiled teasing you.

“You're lucky, you're cute.” You smile, giving him a kiss on the cheek. 

“Thank you for spending your money on me though,” you mumbled in between kisses on his cheek. 

“I’m always going to do  whatever I can to see those pretty dimples.” That made you smile even more. 

“And plus, I really do feel bad about what I said baby, I’ll do anything to make you happy honestly.” 

“Thank you pooks” you smiled showing your dimples. 

As he started driving you started rummaging through your 8 full bags sitting by your feet. 

“So when are you gonna apply some of that Nair though?”

That earned him a hard smack to the back of the head and a mean glare.

“Too early?”

[strawberrystepmom]

Have you a favourite vegetable recipe to recommend? Or ones that are just quick/easy?

omg sooooo many. I will tell you that the trick to make any vegetable taste good (imo) is to sautee with garlic, a bit of lemon juice, and the seasonings of your choice but definitely salt and pepper at the very least. like I make spinach like this at least once a week and devour it bc spinach is so good for you...full of nutrients and you can eat a ton of it. i do this with fresh green beans if they're on sale and add red pepper flakes, frozen broccoli (i know sometimes it gets mushy but this tends to be the way to keep it a little more intact).

like i believe in volume eating if you're a person who likes to snack (i am) so i tend to eat large quantities of the things that are good for me. i cook a lot of spinach bc it's easy to eat a lot of it. a lot of sweet potato for the same reason and my tip with those is to literally wrap them in foil and roast them at 400 for about 1.5 hours. they almost always end up perfect and i eat mine with miso butter which is literally just butter mixed with a little bit of miso paste. so so so good and good for you!

big fan of carrots too. honey roasted carrots are the easiest thing ever. i usually slice carrots in half but you can cut them in half moons or circles or whatever works best for you, you can even use baby carrots, and you mix them with cumin, garlic powder, salt, pepper, usually a little bit of whatever herbs seasoning i have on hand (or whatever you have that you like to season with), olive oil, and drizzle them with honey just before putting them in the oven. 400 degrees for 30 minutes or so and you have something that is really special and full of nutrients.

also don't sleep on kale! i know it gets a bad rep bc the fucking orthorexia bitches on instagram never shut up but roasted kale is awesome. one of my favorite meals this time of year is literally red onion, potatoes, whatever other produce i have laying around which is usually a bell pepper or two or some tomatoes and sausage all cut up into small bite size pieces. season as you like (i usually make an olive oil/dijon mustard/maple syrup glaze type thing for this) and roast that at 400 for about 25 minutes. in the last 8 or so minutes i put a couple healthy handfuls of kale dressed in the same seasonings on top to crisp up and it's amazing.

hope this helps a little bit! i know it may sound complicated but i promise you you can have any of this stuff ready in less than 30 minutes (less than 15 for sauteeing!) and it's worth it. you will poop better. you will sleep better. you will feel better!!!

[hallow-witxh]

Pumpkin Cupcakes Feel-Good Abundance Spell Recipe

Yes yes yes, I know it's still summer and autumn is a loooong way away, but damnit, sometimes I want to call forth my Inner White Girl and indulge in pumpkin spice! Well, luckily for me (and for you!), I have a perfect recipe for you - because not only is it a dozen pumpkin spice mini cakes, but also a feel-good and abundance spell. So here's my abundance spell recipe - complete with cream cheese frosting and DIY pumpkin spice mix! So, without further ado, here we go!

What you'll need:

Pumpkin pie spice:

3 tablespoons ground cinnamon (adds power to the spell, prosperity, success)

2 teaspoons ground ginger (adds strength to the spell)

2 teaspoons ground nutmeg (money)

1 teaspoon ground allspice (money, luck)

1 teaspoon ground cloves (success)

Bowl

Spoon, fork, or whisk

Cakes:

2 eggs

1 1/4 cups granulated sugar (banishes negativity)

1 cup pumpkin puree (granting wishes, prosperity)

3/4 cup melted butter (enhances peacefulness)

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons pumpkin pie spice (abundance)

1/2 teaspoon vanilla extract (self-love)

1/4 teaspoon salt (protection, grounding)

Cupcake liners (I like these! Unbleached, chlorine-free)

Wire rack (optional)

Whisk, hand mixer, or stand mixer

Large mixing bowl

Cream cheese frosting:

1/2 cup softened butter (enhances peacefulness)

8 ounces softened cream cheese (meeting goals)

4 1/2 cups powdered sugar (banishes negativity)

splash of vanilla extract (self-love)

Large mixing bowl

Hand mixer, or stand mixer (trust me, you'll want a hand or stand mixer for this)

Piping bags (optional)

What you'll do:

Pumpkin pie spice:

Add all ingredients into a bowl

Mix mix mix

All done!

Cakes:

Preheat the oven to 400 degrees (F) and line a 12-cup muffin baking pan with paper liners

Place the wet ingredients (eggs, sugar, pumpkin puree, and butter) in a bowl or stand mixer bowl. Whisk or mix until smooth.

Add the dry ingredients (flour, baking soda, baking powder, pumpkin pie spice, vanilla extract, and salt) to the bowl. Stir until just combined.

Divide the batter among the 12 muffin cups.

Bake for 15-18 minutes, or until just browned and a toothpick inserted in the center of a cupcake comes out clean. A chopstick also works but leaves a bigger hole. Don't worry, you can cover it up with frosting.

Cool for a few minutes in the pan on the wire rack, then transfer the cupcakes to the wire rack to cool completely. Don't frost until the cupcakes are completely cool!

Cream cheese frosting:

Put the butter and cream cheese in the bowl of a mixer or a mixing bowl and mix until light and fluffy, about 3-4 minutes.

Add the powdered sugar, one cup at a time, and mix on low speed until combined. Add the vanilla extract and mix for a minute.

If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached. You can use any kind of milk, but I don't recommend soy.

Optionally, you can put the frosting in a piping bag and pipe the frosting on the cupcakes. Or you can just dollop it on with a spoon. Or, if you're like a monster like me, you can put a cupcake in a bowl and scoop in some frosting with it. Oh who am I kidding, I mash it all up together like an ungodly goop...

I know it's a long post, but I promise it's actually quite easy! And delicious. Very, very delicious.

As always, practice safely, do your research, and blessed be!

Support your local witch on Ko-Fi!

[cravefoodie]

McGriddle Bites

Ingredients:

2 cups of Hungry Jack Pancake Mix

1 1/2 cups of water

1 lb breakfast sausage

1 cup shredded cheddar cheese

1/4 cup maple syrup

Instructions:

Go ahead and preheat your oven to 400 degrees so it’s nice and hot when you’re ready for it. Then Just grab a large mixing bowl and add in the pancake mix and water following the instructions on the box.

Once your batter has formed add in the cooked and drained sausage, shredded cheddar and syrup. Stir that all together with a wooden spoon until everything is combined.

Use a small spoon to scoop out the batter into a mini muffin pan filling each one a little over halfway. This recipe makes enough batter to make 48 mini muffins so you can work in batches if you only have one mini muffin pan.

I like to use these silicon mini muffin pans so I don’t use any cooking spray beforehand. If you aren’t using a nonstick pan it would be best to add a little oil.

When you’ve gotten all your mini muffin cups filled up place them into the preheated 400 degree oven. Let them cook for 12-15 minutes or until they are nice and golden brown on top!

[cirqueduroyale]

Today is my webcomic Cirque Royale's 8th Anniversary, enjoy my bastardized borscht recipe.

Slow cooker Beet Stew  

Ingredients: 

Ground beef or turkey or chicken (use potatoes or meat substitute to make it vegetarian) 

1 can of Stewed Tomatoes 

1 can of tomato sauce  

2-6 Beets (however many you want) 

2-4 cloves of Garlic  

1 Onion 

2-3 Carrots 

1 Stalk of celery 

1 Can of Pickled Beets (very Important) 

Old Bay seasoning 

Peppercorn 

2-3 cups water 

1-2 bouillon cubes 

Dill 

Steps:

Cook ground beef

Slice beets and cook them in the oven at 400 degrees for about 15-20 minutes 

Dice onion, garlic, celery, and carrots and add them to the slow cooker. 

Add all other ingredients to slow cooker.  

Cook on low for as long as you want. Check and stir occasionally. Eat when ready. 

Top with sour cream and enjoy with toast. 

Note: add diced potatoes and/or cabbage for more chunky stew

Enjoy!

🤷🏾‍♀️

[crisp-autumnal-air]

Apple-Pecan Tart

(Via Our Kitchen Sink)

Recipe from the New York Times

Ingredients:

1 1/3 cups flour, more for rolling

1 tablespoon granulated sugar

1/2 teaspoon salt

10 tablespoons cold unsalted butter

1 large egg yolk plus 3 large eggs

2 medium tart apples, peeled, cored and sliced

2 tablespoons light brown sugar

1 1/2 cups coarsely chopped pecans

1 cup maple syrup

1 teaspoon vanilla extract

1 cup heavy cream, whipped, for serving

Yield: 8 to 10 servings.

Directions:

1. Heat oven to 400 degrees. Place flour, sugar and salt in food processor. Pulse to blend. Dice 8 tablespoons butter, place in food processor and give it about 20 quick pulses, until butter is in tiny lumps. Beat egg yolk with 4 tablespoons ice water. Open cover of machine and sprinkle in egg mixture. Pulse briefly. Ingredients should start to clump together to form a dough; do not allow a ball of dough to form. If dough is too dry to hold together, add another teaspoon or two of water and pulse again.

2. Transfer dough mixture to lightly floured work surface and gather together to form into a flat, smooth disk. Roll to a circle about 13 inches in diameter and fit into a 10-inch fluted tart pan. Line with foil, weight with pastry weights and bake 10 minutes, until dry-looking. Remove foil and weights, prick bottom of pastry in a few places and bake until golden, about 20 minutes more. Remove from oven.

3. While pastry is baking melt remaining 2 tablespoons butter in a skillet. Add apples and sauté over medium-high heat until lightly browned. Stir in brown sugar, then add pecans. Sauté another minute. Remove from heat and spread in baked pastry. Beat eggs, stir in syrup and vanilla and pour over apples and pecans.

4. Bake 15 minutes. Reduce heat to 350 degrees and bake until set and browned on top, about 25 minutes more.

To make ahead: Bake tart; let cool completely. Wrap pan and all in plastic, then foil. Freeze. Thaw 2 hours, then bake at 350 degrees for 20 minutes and allow to cool 30 minutes before serving with whipped cream.

Pastry can be mixed, formed into a disk, wrapped in plastic and refrigerated up to 2 days in advance of using. Let it come to room temperature 1 hour before rolling. Prebaked pastry, cooled, not filled, can also be frozen in pan, wrapped in plastic, for up to 1 week.

[cutesynightmare]

Simple, easy-to-make low-cal pizza 🍕

118 calories and 15 grams of protein each!

Here's what I use:

Joseph's Flax, Oat Bran & Whole Wheat pita

2 tbsp Great Value pizza sauce (it's lower in calories than other brands)

An optional dash of zero-calorie sweetener for the sauce (if you like it a little sweet like I do)

28 grams fat free mozzarella

Add some veggies if you like (additional 10-20 calories or so)

Bake at 400 degrees Fahrenheit for 5-7 minutes (be careful not to overcook it because the fat free cheese will turn kind of leathery)

Enjoy!

[drinkyourvillainjuice]

Hi, I loved the demo of your game! It's so interesting, and I like your writting so much. Not gonna lie, the Pasta La Vista made me laugh. I'm excited to see which characters can be RO.

Have a lovely day

Hello public ask #8!!!!! Here is a recipe for pasta!!!!

Preheat the oven to 400 degrees F.

Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more. 

Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta. 

As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it’s okay if some of the oil isn’t fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt. 

And your answer!

"Thank you! The pasta in general was an idea that took on a life of its own and when I came up with that pun I knew it had to happen."

Fun fact! The list of RO is in a spoiler tag in a link on our pinned post!

[lumine-no-hikari]

Dear Sephiroth: (a letter to a fictional character, because why not) #265 (part 1)

I had a beautiful solo adventure today. And I got so many awesome pictures for you in the process that I'm going to have to break it up into two parts, at least. I'll start from the beginning!

I finally got around to making another loaf of garlic bread. Of course, I already did some of the preparation for it yesterday, what with peeling the garlic and taking the butter out overnight to soften. Today, I cut off the woody ends of the garlic, and chopped them in my handy-dandy veggie chopper:

That represents two full heads of garlic. I would recommend that a person of more ordinary levels of garlic tolerance should probably only use one head of garlic at most; my taste for alliums quite possibly borders on insane, ahahaha~!

In any case, with this, I mixed together two sticks of butter, a bunch of dried herbs (basil, parsley, marjoram, oregano, and ground coriander), salt, and parmesan cheese:

From there, I sliced the bread in half, divided my butter in half, and spread each half of the butter on each half of the bread:

...I baked this in the oven at around 400 degrees F (or 204.4 degrees C) for about 15 minutes. Last time, I spread the mozzarella cheese on before putting it in the oven, and so the garlic didn't get toasty. I didn't have that problem this time:

...Roasty, crispy edges, and roasty, crispy garlic... This came out so perfectly.

From here, I decided that the thing to do was try a Korean-ish-style garlic bread again. We had this cream cheese that we don't have bagels for, and it needs to get used, so I softened it in the microwave, divided it in half, and applied it to each half of the garlic bread:

...From there, I applied a whole bag of mozzarella cheese to this, divided evenly between each half of the bread, like so:

...And then I stuck it under the broiler for a couple minutes to get it all melty!

...It turned out absolutely perfectly:

...I wish you could be here to try some of this with us. I wish so badly that you could have eaten some of this. But maybe someday, when you're safe and free from all the weird bullshit that surrounds you, you can look back on this letter and remember how to do this, so that you can have some in your own house with all the people who care about you.

In any case, since today was Monday, and since it was also rainy, I went to the orchard, confident that I'd basically be the only person there. Sephiroth... have you ever been to an orchard? They grow lots of things there. Usually in my area, they're known for apples:

...However, I was here for the grapes. Specifically, I was here for concord grapes:

...Sephiroth, have you ever had concord grapes? They're intensely sweet at first, and they have a tart finish. They have seeds, and they slip out of their skins. Because of the fact that they slip out of their skins so easily, they're actually kinda fragile; you have to be very careful about how you pick them and transport them, because they're plump, heavy, and eager to fall off the vine or slip out of their skin. Just being set down into the bag a little too roughly will do it. And then you get a little bit of grape juice everywhere...

Sephiroth. If you've not had concord grapes, you gotta try 'em. They're one of my favorite things, like ever. They rival even my love of garlic. They rival even my love of cheese. They rival even my love of sushi. And if you've been reading my letters up until this point, you'll know that that's really saying something!!

Hey, Sephiroth? If you ever find yourself in my neighborhood when these are in season, you wanna go together to grab some up? The drive there is beautiful, too; I think you'd have an amazing time. Even though I know it's impossible... I'll still ask you to please come along with me sometime.

I'm at 23 pictures already, and I still have so much more to show you. So I'm going to end this part of today's letter and begin the next one.

I love you!!! I'll write again in literally just a little bit!!!

Your friend, Lumine

[beautyandlifestyleblog86]

Roasted strawberry ricotta toast -

Ingredients:

2 slices of bread

1/4 cup ricotta cheese

1/2 cup sliced strawberries

1 tablespoon honey

Fresh basil leaves, for garnish (optional)

Instructions:

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Spread ricotta cheese on bread slices.

Top with sliced strawberries.

Drizzle with honey.

Bake for 10-15 minutes, or until the bread is golden brown and the strawberries are softened.

Garnish with fresh basil leaves, if desired.

Here are some of the nutrients found in this dish:

- Strawberries provide vitamin C and fiber.

- Ricotta cheese offers protein and calcium.

- Honey contains antioxidants.

[posttexasstressdisorder]

When in doubt, BAKE! Pt. 685: Saturday Night Bread

It's been one fuck of a week again, and my world has been changed drastically, and today I said fuck it I'm gonna bake bread.

This batch is about 60-40 Whole Wheat-White, a "Whole wheat Light"...it usually makes excellent sammy bread. It has some heft, but it's not so heavy as pure whole wheat.

Not sure if I've posted about THE BOOK yet, but this is THE BOOK if you really REALLY want to get good at baking bread:

"The Laurel's Kitchen BREAD BOOK", written in 1984 as a followup to the classic Laurel's Kitchen, by Laurel Roberston, Carole Flinders et.al. Carole and Laurel were both excellent writers, and the book is a pleasure to read. It's got the typical hippie wood cuts (they were in Berkeley, after all) and is my home bread-baker's bible. They wouldn't approve tonight's loaves, which are padded with white flour. lulz. I give myself lots of fail room when I haven't baked in awhile.

The original Laurel's Kitchen was the very first vegetarian cookbook I ever read, it was 1981, I'd just moved to Houston to work in the record stores...learned a lot from that book, but one trick they used can no longer be used, and they stressed that in the Bread Book: No baking in 48 oz juice cans (which they had championed in the first book). Now they line the cans with poisonous coatings, can't use them. Which is fine with me...I like my bread square/rectangular, when I'm makin' sammies.

Started this batch with 3 cups whole wheat, 2 1/2 cups white, and a tablespoon of salt, dry in the mixer bowl. Mix on low for about a minute to mix thoroughly. Replace the paddle with the dough hook.

In a 4-cup Pyrex measure, put 2 1/2 cups luke-warm water, and in a 1 cup measure, put 1/2 cup lukewarm water.

Into that one cup, put a tablespoon of brown sugar. Put another tablespoon of brown sugar in the large measure. Sprinkle one tablepoon of dry yeast into the small measure and stir.

With the mixer on the first speed, with the dough hook, slowly pour the yeast mix into the dry ingredients in the bowl. Follow with the rest of the water/sugar.

Now start adding small amounts of white flour until it begins to "pick up" and starts cleaning the bowl. In between these additions of flour, add, about a tablespoon at a time, 2 tablespoons of softened salted butter. The dough should pick up and become quite soft after a few more minutes.

After mixing on the first speed for about five minutes with the dough hook, turn it out onto a floured countertop and finish kneading by hand.

It'd been so long since I had my hands on some warm, live dough...and it made me smile, it's such an amazing feeling to work with it in its various stages.

Once it's become a good, solid dough from hand kneading for about five minutes, form it into large ball, and put in a large crockery bowl that's been buttered. Turn the ball to coat, place a linen towel atop and place in a draft-free, warm zone. That cabinet in the spot above the fridge is perfect. After about an hour and a half, it should be lookin' good, and a finger-poke in the middle won't "fill in".

Mash it down, making sure you get ALL the trapped air bubbles out. Form it into a ball again, and put it back in the bowl, and let it rise a SECOND TIME for about 40-45 minutes tops. It should take roughly half the time of the first rise.

Mash it down the second time, and flatten in to a big rectangle, and divide it in half. Let it rest for about five minutes.

Now form into loaves and put in the long bread loaf pans, pre-greased with shortening.

Put them back above the fridge, covered, for about 20 minutes, until they are just arching above the tops of the pans.

Put them into the 400 degree oven and let them bake for 15 minutes. AFTER 15 MINUTES, TURN THE TEMPERATURE DOWN TO 350, WITHOUT OPENING THE OVEN DOOR.

Let bake for another 30-40 minutes.

Loaves are done when they have a hollow sound when tapped, much like a watermelon when ripe.

Turn out of pans immediately and cool on racks until completely cool. Brush the tops with melted butter, if you like.

This is a good everyday bread for sammies and toast. Using butter, and using the higher temp for the initial "spring" time helps give this a solidly crunchy crust, and the blend of flours gives it a very nice texture and crumb. Yields two large loaves.

Baker gets first slice slathered in softened butter.

Y'all enjoy! I'm off to stand under the hot water for a good long while.

[necros-writing-stuff]

YOU WANT TI HEAR ABOUT THE RECIPE I WANNA BAKE FOR EDEN??? 👁️👁️👁️👁️👁️👁️

ALRIGHT FOLKS, I hope y'all are ready for my fav seasonal treat.

I hope Eden would like it too

TODAY'S TREAT ISSS *drum roll*

NUSSECKEN BABY!!

It's a german, cookie-like treat whose name roughly translates to "corner nuts." I'll be using grams and mls because I don't know any other measurments.

INGREDIENTS!

For the topping

200 grams of butter

150 grams of sugar (I usually put less sugar, do as you like tbh)

15 grams of vanilla powder

4 tablespoons of water

400 grams of whatever nuts you like! Almond, hazel, walnuts, you name it. I personally really like almonds, sometimes mixed with hazel.

For the cookie base

300 grams of white flour

1 teaspoon of baking poweder

130 grams of sugar (again I usually use less)

2 eggs

15 grams of vanilla powder

130 grams of butter

extra ingredients

Dark chocolate (you'll need this one to garnish the topping)

Jam (traditionally you use apricot or orange marmelade, but you can use the jam you like most.)

PROCEDURE!

Start with the mixed nuts topping, because it'll have to cool down before you can actually put it together.

For the topping:

- take yor nuts of choice and blend them. Cut them up enough to have a rough crumble. You want them to be crunchy, not creamy. But definetly not big chunks. A crumble consistency.

-in a pot, put in the butter, sugar and water, and melt them.

- add your crushed nuts and cook them for 5-10 minutes MAX. Just enough to combine it all and be a little sticky.

-let it cool down a little.

For the cookie base:

-in a bowl, put all the ingredients together, and start working them with your hands.

-You have to work it like a pie crust. If you don't have experience, here's sone tips:

-don't use electronic tools. Your hand's warmth will melt the butter and combine it better.

- at first, it'll feel dry and crumbly and you'll be tempted to put liquid in it. DON'T DO IT. trust the process. Believe in the slowly melting butter.

-keep working it until a solid dough forms. It has to be firm and the ingredients must be well combined.

-don't overmix it.

COMBINING THE INGREDIENTS

-Take a solid tray, put some baking paper on it. Slap the cookie base on it and start flattening it. Ideally you'd put it in a rectangular shape to cut the cookies better.

-The cookie height should be around 0.5 to 1 cm tall. Depends if you want a tall cookie or not, or if you simply prefer quantity over quality.

-Slap the jam of your choice on the cookie dough. Distribute it on the whole surface. Use more jam than you think you need: it'll help to stick the cookie and the nuts together.

-slap the nut topping directly on the jam. Don't care to keep the layers clean, smear the jam with the nuts if you have to. That shit has to stick together. Distribute the nuts evenly.

-shove the bad boy in an oven at 200 degrees Celcius for 20-25 minutes. Check the sweets, if you want the nuts to be a bit toasty you can put on a grill mode at the last minute. NO MORE THEN A COUPLE MINUTES. Otherwise the nuts might burn.

- let the bitch cool down to room temperature.

- once it's cold, cut it up into triangles. (That's the traditional shape, squares work too)

chocolate topping:

- take a large pot, fill it with water and put it on the heat to boil.

- take a smaller pot, put in enough chocolate to coat the cookies in, and submerge the small pot into tue warming water.

- this is a pretty safe way to melt chocolate without burning it. Just be careful to not splash yourself with the boiling water.

- once the chocolate is melted, take your cookie triangles and dip the corners into the chocolate. Then put them on a tray with baking paper and let the chocolate cool down.

-alternitavely, take a sac-a-poche, fill it with the chocolate and just pipe it on the crumbled nuts. A spoon works too.

Let the chocolate cool down and VOILÀ! NUSSECKEN!

They're not too difficult to make, the only bore is the waiting time for stuff to cool down. Hope y'all like this recipe! ;)

I want to feed it to Eden snsbnansn

OK BEFORE I FORGET:

What kinda sweets do you think Eden likes? I thought about the Nussecken because the nuts remind me the forest(?) somehow and it feels very homely to me. If you have headcanons, oh Maestro of Eden, please share >_<

-💜

1) thank you so much for the recipe, I'm gonna try it at some point and I'll let you know how badly I do at it lmfao.

2) I think you're right that Eden would like this a lot because we see them enjoying roasted chestnuts in game. Which makes me think they'd enjoy those chocolate bars with nuts in them.

Also, scones with fruit jam! Both made by PC! Black Berry jam piled on Eden's shelf in the seasons they grow, ingredients for scones on every shopping list.

Keep Eden away from anything resembling warheads or sherbert. If it's sour they'll die. Just nice and sweet things, but not artificial flavours.

[sterlingsnail]

Hello i am not anon's girlfriend but i'd love to hear you out on the focaccia repice? I've been wanting to try baking it for a long time

Just found this in my asks no idea how long its been in there but heres my focaccia recipe! Sorry for the wait!!

Ingredients

120 g all-purpose flour

5 g salt (I use iodized table salt)

5 g granulated sugar

90 g warm water

3~4 g instant yeast (if making larger batches, use the higher number)

10 g olive oil (flavored or unflavored)

Optional

Flakey/Chunky salt like rock salt to taste

Fresh or dried herbs (I like rosemary, but I’ve also seen people use thyme or chili pepper flakes)

Recipe

Mix the flour, salt, and sugar together in a bowl (If you are adding any dry herbs, mix them in now)

Make a well in the center and fill with the warm water

Add the instant yeast to the water and allow to bloom for 30 to 60 seconds

Mix until dry ingredients are fully incorporated and no dry spots remain

The dough should be rather wet and very sticky, use a wooden spoon or silicone spatula to fold the dough into itself for about 30-60 seconds

Cover and let rest for 15 minutes

With a damp hand, scoop up the dough, turn your wrist 90 degrees, slap the dough into the bowl, and then fold the bottom up towards the top- this is a modified slap and fold technique.

Repeat this motion 4 to 6 times, until the dough has noticeably tightened

Continue to wet your hand through this process so the dough doesn’t stick to your fingers

Cover and let rest 15 minutes (2nd time)

Repeat the modified slap and fold process a second time

Coat the inside of a baking tin with olive oil, then drizzle a little extra on the bottom

Transfer the dough into the baking tin and use oiled fingers to gently dimple and stretch the bread to fill the bottom of the pan

It might not fill the bottom of the tin yet or tear while stretching, but that is okay

Cover and let rest for 1 hour

Dimple and “fluff” the dough so it fills out the corners and forms air pockets in the dough

Cover and let rest for 30 minutes

Preheat oven to 400 degrees F

Before placing the loaf in oven, drizzle more olive oil on top

Add any salt or fresh or dried herbs on top

Other toppings like cheese or small tomatoes could be added here

Place loaf on middle oven rack and bake for 20 minutes

Remove from oven and let cool at room temperature for 15 minutes

Slice and enjoy!

This is a modified version of this recipe I found with changes Ive made from making it a lot and usually scaling it up- these measurementd make about 6 thick slices. Ill usually use an 8 inch silicone bread pan because its easier to get out but the bottom and sides brown better in glass!! Dried rosemary mixed in and sprinkled on top with garlic oil and garlic confit is probably my favorite way to make it

I made this for like 4 holiday parties last year and every time there were no leftovers, even when I quintupled the recipe lol

[deliciously-vegan]

Italian-inspired Empanadas

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Filling

1 tbsp olive oil

1 block (400 g) extra-firm tofu, crumbled 4 vegan Italian sausages, chopped 1 tsp Italian seasoning

½ cup oil-packed sun-dried tomatoes, drained and chopped finely 2 tbsp capers, drained 1 tbsp basil paste 1 tsp sea salt ¼ tsp black pepper

Coast the bottom of a saucepan with 1 tbsp olive oil. Turn to medium-low heat. Add crumbled tofu and chopped sausages. Sprinkle in the Italian seasoning. Cook for about 5 minutes, stirring frequently. 

Stir in the sundried tomatoes, capers, basil paste, salt, and black pepper. Cook for several more minutes, stirring frequently. 

Remove from heat and allow to cool before filling empanadas.

Dough

3 cups all-purpose flour 1 cup cornmeal 2 tbsp cane sugar 1 tsp sea salt

1 cup cold vegan butter

1 cup cold water

In a large glass mixing bowl stir together the flour, cornmeal, sugar and salt.

Cut in the cold vegan butter. Using hands work in the butter until it is well-combined.

Pour in the cold water. Stir well. Knead for several minutes. 

Form a large ball. Wrap ball in plastic and chill for at least an hour.

Assembly

Preheat oven to 425 degrees F. Line two large cookie sheets with parchment paper. 

Remove dough from fridge and give it another knead. Roll dough out onto a floured surface. Cut dough into circles, about 4 inches across. Place circles on prepared baking sheet. 

Scoop one generous tablespoon of filling on top of each circle. Lightly wet the edges of each circle with a touch of water. Fold dough over top of filling and squeeze the edges together. Using the back of a fork, press edges down to seal fully. (Or use an empanada press.)

Poke a few holes on top of each empanada. Brush each empanada with a bit of non-dairy milk. Bake in preheated oven for 15 minutes.

Allow empanadas to cool for a few minutes before serving.

Yields; about 2 dozen empanadas.

Mexican-inspired Filling Option

1 tbsp olive oil

1 block (500 g) firm or extra-firm tofu, crumbled 4 vegan chorizo (Mexican sausages), chopped

1 tsp cumin 1 tsp oregano 1 tsp achiote 

1 cup corn kernels 1 tbsp cilantro paste 1 tbsp panca chili paste 1 tsp sea salt ¼ tsp black pepper

1 cup vegan cheddar cheese shreds

Coast the bottom of a saucepan with 1 tbsp olive oil. Turn to medium-low heat. Add crumbled tofu and chopped sausages. Sprinkle in the cumin, oregano and achiote. Cook for about 5 minutes, stirring frequently. 

Stir in the corn kernels, cilantro paste, salt, and black pepper. Cook for several more minutes, stirring frequently. 

Remove from heat and allow to cool for about 15 minutes. Stir in the vegan cheese shreds.

[veganfeast]

Dynamite Rice - one cup leftover sushi rice, minced nori, sesame seed, vegan mayo, sriracha, temari, 6 vegan shrimp, diced. Combine and bake for 15 minutes at 400 degrees. It’s a bake! Not a pizza!