#20g butter

[jessiesjaded]

Coconut condensed milk cookies 💛

[cadmuslabs777]

I need to STOP eating COOKIES!!!!!!!!!!!!!!!!!!!!

[r1poutmygvtz]

low cal foods and my safe foods/ingredients:

(to remind myself when i go shopping so i don't panic and forget what to buy, *next to one means i haven't tried it yet but will try it eventually)

long list and i will most likely keep adding as i remember things :3

*kraft fat free shredded cheddar/mozzarella cheese (45c per 28g)

*great value cheese slices (30c per slice/21g)

philadelphia whipped cream cheese (50c per 22g)

*great value whipped cream cheese (50c per 21g [^^cheaper option])

hersheys unsweetened cocoa powder (10c per 5g)

choboni zero sugar lactose free strawberry greek yogurt (70c per 170g)

starkist tuna pouches (70-110 per pouch depending on flavor [ones not in oil])

hy-vee tuna pouch (60c per pouch)

starkist deli style tuna salad pouch (80c per pouch)

great value chicken pouch (70c per pouch)

ice sparkling water (5c per bottle)

c4 energy drinks (0-10c per can depending on size and flavor)

mission zero carb mini original/sriracha ranch tortillas (25c per 18g)

bettergoods keto wheat bread (30c per 28g)

great value cauliflower rice (15c per 76g)

great value frozen sliced carrots (30c per 85g)

great value frozen broccoli florets [32 oz bag] (25c per 85g)

great value frozen cauliflower (30c 85g)

great value frozen strawberries (50c 140g)

great value frozen blueberries (70c per 140g)

*wymans blueberry strawberry banana/yogurt strawberry raspberry bite cups (40c per cup)

great value eggs (70c per egg)

great value frozen small shrimp peeled and tail off (80c per 112g)

great value frozen chopped onions (35c per 85g)

jongga vegan kimchi (10c per 28g)

oceans halo seaweed (20g per pack)

pantry basix sweet teriyaki (5c per 15ml)

cucumbers (15c per 100g)

dannon light and fit yogurt cups (50c per cup)

miracle whip light mayo (20c per 15g)

kraft lite ranch (60c per 32g)

lee kum kee sriracha (5c oer 7g)

clover valley dijon mustard (5c per 5g)

*great value oven roasted turkey breast slices (50c per 56g)

marketside classic iceberg salad (15c per 85g)

vlasic kosher baby dill pickles (5c per 3 pickles)

great value unsweetened applesauce (50c per 122g)

torani sugar free coffee syrup (0c per 15ml)

*maple grove farms sugar free maple syrup (5c per 30ml)

crazy richard's peanut butter powder (50c per 12g)

*smuckers sugar free jam/preserves (10c per 17g)

great value sugar free jello (20c per box)

hyvee instant chicken bouillon powder (5c per 4g)

quaker lightly salted rice cakes (35g per rice cake)

laughing cow light cheese wedges (25c per wedge)

for you bagged radishes (10c per 75g)

*jell-o sugar and fat free vanilla/white chocolate/banana cream pudding mix (80c per box)

bettergoods unsweetened vanilla/original almond milk (30c per 240ml)

marcel's modern pantry unsweetened oat milk (20c per 240ml)

jack links teriyaki/original/sweet & hot mini jerky pouches (50c per pouch)

*skinny pop butter popcorn (140c per bag)

*skinny pop original/white cheddar popcorn (150c per bag)

*gerber toddler trays (120-160c per tray)

*gerber toddler pick-ups (60-140c per bowl)

gerber baby puffs (25c per 7g)

gerber yogurt melts (30c per 7g

gerber rice rusks/teethers (30c per 7g/2 packs)

gerber lil crunchies (35c per 7g)

*little bellies apple and berry softcorn (35c per bag)

pure protein shakes (140c per bottle, 30g protein)

great value pumpkin purée (40c per 120g)

*that's smart small curd low fat 1% cottage cheese (60c per 113g)

werthers sugar free hard candy (100c per bag)

*werthers sugar free chewy caramel (130c per bag)

*werthers sugar free chocolate caramel (100c per bag)

*werthers sugar free caramel coffee (130c per bag)

[stardustinternational]

hey brioche, drop the cookie recipe !!

A little late for the holidays but here! I can't really fit in a page this week so have cookies instead.

Recipe written by @venseyness, transcribed under the cut.

BRIOCHE'S CHIP COOKIES

280g all-purpose flour

5g baking soda

5g salt

225g softened butter

150g granulated sugar

150g brown sugar

10g vanilla extract

2g eggs

400g of STUFF (choc chips (Fair trade chocolate please!), nuts, peanut butter chips, butterscotch chips, go W I L D)

Prehead oven to 190C (Wait if chilling dough!)

Cream together butter and sugars in a large bowl until smooth, mix in vanilla, then eggs one at a time. (You can just use 300g sugar + 20g molasses!)

Sift together flour, baking soda, and salt in a medium bowl, then beat into the sugar mixture until no white streaks remain. The harder you mix, the chewier the cookie!

Fold in your chosen STUFF! (Chill in the fridge for best texture. I skip it! 3+ hr) Then, use a spoon to dollop ping-pong ball size blobs onto a greased baking sheet. (Or use parchment paper! Saves cleanup)

Bake for 9 to 11 minutes or until golden brown and smelling great. Cool and enjoy! (Great for ice cream sandwiches!)

[224bbaker]

Archie's A Lotcha Matcha Focaccia!

At long last, we present you, the recipe for Archie Cartwright's A Lotcha Matcha Focaccia from episode 5 of Fawx & Stallion, The Case of the Matcha Focaccia! Thank you so much to everyone who has donated to our Season 2 Crowdfund! We are at 75% with 12 days left in the campaign so there is still time!

Text recipe under the cut, full recipe on our website at 224bbaker.com/matcha, or you can read it below from Archie's very own notebook:

INGREDIENTS

1 1/8 tsp active dry yeast

1 Tbsp honey

320g all-purpose flour

20g culinary grade matcha

1 heaping tsp kosher salt

5 Tbsp olive oil

Butter for the pan

Turbinado/demerara sugar for topping

RECIPE

1. In a medium bowl, whisk yeast & honey with 1¼ cups warm water (100F-110F). Let sit 5 minutes.

2. Add flour, matcha, & salt, and combine with a spatula until a shaggy dough forms and no dry streaks remain.

3. In a separate medium bowl, pour 3 Tbsp. of olive oil and rotate the bowl to coat the sides. Add the dough to the oiled bowl and turn to coat in the oil.

4. Cover with plastic wrap or a silicone lid and chill overnight, at least 8 hours.

5. Using soft butter and a pastry brush, coat your 8”x8” pan with butter. Pour 1 Tbsp olive oil in the center.

6. While still in the bowl, grab one edge of the dough and gently pull over into the center of the dough. Repeat all the way around the dough ball.

7. Transfer the dough to the pan, scraping any leftover oil from the bowl on top of the dough ball. Let rise, uncovered, in a warm spot until doubled and lively. When poked, the dough should spring back slowly. This can take up to 4 hours.

8. Preheat your oven to 450F. Lightly oil your hands, and dimple the focaccia all over by pressing your fingers all the way to the bottom of the pan.

9. Drizzle the remaining 1 Tbsp of olive oil over the top of the dough, and sprinkle with turbinado sugar.

10. Bake until puffed and golden brown on the top, 18-20 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

[cocainever]

what do you consider good macros? I try and aim for 25-30% protein, but idk if that's good and I don't pay much attention to carbs and fat.

Hii angel!! ❤️

So for macros I really hate counting I only count them when I know I’m eating more.

Personally I stay away from protein like these days I get in maybe 20g usually under that because I can’t handle it. Like i literally go insane. But I know that isn’t safe and I would never recommend that to people so to be healthy (ish while restricting) protein wise I would try to get half of your body weight worth. So for me I’m 96 pounds so i would get in 48 grams of protein.

Carbs you really have to watch out for. I have an extensive post and I have multiple ways you can do your carb macros. Generally mine are kind of high to medium range but you would like to have double your protein. You want your carbs to be FIBER FILLED so they keep you full and give you plenty of energy. So for example apples, whole wheat bread (no, not keto bread), berries, peppers, nuts, and more. If you are focusing on loosing fat then you would like to go for 30g of carbs and under and be especially mindful of the foods you’re eating. I used the glycemic index when I was first starting out and it was a lifesaver. Watermelon, that’s low in calories, is actually really high in carbs unlike apples that are high in calories but low in carbs, and bananas that are high in calories but middle ranged with carbs. I definitely would check that more often if you’re just now getting into counting macros. (^ I am now able to count macros in my head because I have had to much experience with it!)

For fat if you want to loose fat you actually want a high fat diet. And really I do have a high fat diet because I use a lot of HEALTHY fats, that’s the key. I’m going to be a little bit of a food chemist here but that is a lot to type out so I’ll just show you a picture.

The bent strand (red) is poly-unsaturated fats and they aren’t the most stable which means they oxidize in heat. This means they are likely Whole Foods! So they are the best to be eaten. That’s things like EXTRA VIRGIN olive oil, nut butters, salmon, fish oil, etc. For general advice I would not track fat because it is misleading, just make sure you are sticking to HEALTHY fats.

I hope my post can help you! ❤️

thank you for coming to my TED talk on EDucation

[foodshowxyz]

Mozzarella Stuffed Rosemary, Parmesan, and Garlic Soft Pretzels Follow us on Insta Here's the complete recipe

Yields: 8-10 pretzels 🥨 Prep time: 30 minutes + rising time Cook time: 12-15 minutes

Ingredients

For the Dough:

1 and 1/2 cups (360 ml) warm water (between 40-43°C / 110-115°F) 💧

1 packet (2 1/4 tsp) active dry yeast or rapid rise yeast

1 and 1/2 tablespoons sugar 🥄

1 and 3/4 teaspoons salt

2 tablespoons fresh rosemary, finely chopped 🌿

4 and 1/4 cups (530g) all-purpose flour

6 tablespoons (85g) unsalted butter, very soft 🧈

For the Filling:

1 cup (115g) shredded mozzarella cheese 🧀

For the Baking Soda Bath:

10 cups water

1/2 cup baking soda

For the Topping:

2 tablespoons (30g) melted butter (optional) 🧈

1/4 cup (20g) grated Parmesan cheese 🧀

1/2 tablespoon fresh rosemary, finely chopped 🌿

1/2 teaspoon garlic powder 🧄

1/2 teaspoon black pepper

Pinch of salt

Instructions

Make the Dough:

In a large bowl, combine warm water, yeast, and sugar. Let stand until foamy, about 5 minutes. ✨

Add the chopped rosemary, salt, and flour to the yeast mixture. Stir until a shaggy dough forms.

Knead in the softened butter until the dough is smooth and elastic (about 5-8 minutes). You can use a stand mixer with a dough hook for this 💪.

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).

Prepare the Filling: While the dough rises, shred the mozzarella cheese. 🧀

Shape the Pretzels:

Punch down the dough and divide it into 8-10 equal pieces.

Roll each piece into a long rope (about 18 inches). Flatten the rope slightly, add a generous amount of mozzarella down the center, and pinch the dough along the edges to seal the cheese inside.

Twist each rope into a pretzel shape and place on a baking sheet lined with parchment paper. 🥨

Preheat Oven & Prepare Baking Soda Bath:

Preheat your oven to 450°F (230°C). 🔥

Bring the water and baking soda to a boil in a large pot.

Boil the Pretzels:

Carefully drop 1-2 pretzels into the boiling baking soda bath for about 30 seconds.

Remove with a slotted spoon and place back on the baking sheet.

Bake:

Bake the pretzels for 12-15 minutes or until golden brown. 😋

Topping (Optional):

Brush the baked pretzels with melted butter. 🧈

In a small bowl, mix the Parmesan cheese, rosemary, garlic powder, pepper, and salt. Sprinkle this mixture over the pretzels.

Enjoy! Serve warm for the ultimate gooey, cheesy experience! 🥨🧀

[rachellaurengray]

Top Plant-Based Protein Powders for Every Taste and Goal

Finding the right plant-based protein powder can elevate your fitness routine and support your health goals. Whether you're an athlete, fitness enthusiast, or simply looking for a plant-powered boost, choosing a high-quality protein is key. In this guide, we will look at the best plant-based protein powders, including popular brands like Vega, BioSteel, and Sunwarrior. With a variety of taste profiles—from rich chocolate to smooth vanilla—there’s an option to suit every preference and help fuel your day.

1. Vega Sport Premium Protein

Type: Plant-based, Vegan

Protein Source: Pea protein, pumpkin seed protein, sunflower seed protein, alfalfa protein

Taste: Chocolate, Vanilla, Mocha, Peanut Butter

Key Features: 30g of protein per serving, 6g BCAAs, 5g glutamine, and no artificial flavors or sweeteners.

Ideal For: Athletes, those seeking post-workout recovery.

2. BioSteel Plant-Based Protein

Type: Plant-based, Vegan

Protein Source: Pea protein, brown rice protein

Taste: Chocolate, Vanilla, Ice Cream sandwich, Maple Pancake, Cinnamon Bun

Key Features: 20g of protein per serving, no sugar, and made with non-GMO ingredients. Includes added electrolytes and amino acids.

Ideal For: Hydration, muscle recovery, clean energy.

3. Sunwarrior Warrior Blend

Type: Plant-based, Vegan

Protein Source: Pea protein, hemp protein, goji berries, coconut

Taste: Chocolate, Vanilla, Natural, Berry

Key Features: 27g of protein per serving, high in BCAAs, MCTs, and antioxidants.

Ideal For: Vegan athletes, those looking for a clean, all-in-one blend.

4. Orgain Organic Protein

Type: Plant-based, Vegan

Protein Source: Pea protein, brown rice protein, chia seeds

Taste: Chocolate, Vanilla, Peanut Butter, Cookies & Cream

Key Features: 21g of protein per serving, certified organic, no artificial flavors, sweeteners, or preservatives.

Ideal For: Those seeking a balanced, everyday plant protein powder.

5. KOS Organic Plant Protein

Type: Plant-based, Vegan

Protein Source: Pea protein, organic pumpkin seed protein, organic flaxseed, quinoa

Taste: Chocolate, Vanilla, Chocolate Mint

Key Features: 20g of protein per serving, organic, 9 essential amino acids, digestive enzymes.

Ideal For: People looking for a nutrient-dense, organic option with digestive support.

6. Garden of Life Raw Organic Protein

Type: Plant-based, Vegan

Protein Source: Pea protein, brown rice protein, chia seeds, and sprouted grains

Taste: Vanilla, Chocolate, Unflavored

Key Features: 22g of protein per serving, 44 superfoods, probiotics, and digestive enzymes.

Ideal For: Those who want a clean, whole-food-based protein with added digestive benefits.

7. Nuzest Clean Lean Protein

Type: Plant-based, Vegan

Protein Source: Pea protein isolate

Taste: Chocolate, Vanilla, Coffee, Strawberry

Key Features: 20g of protein per serving, 100% pea protein isolate, no artificial ingredients.

Ideal For: Those who prefer a pure, minimalistic protein source with low carbs.

8. Vital Proteins Collagen Peptides (Plant-based alternative)

Type: Plant-based, Vegan alternative to collagen

Protein Source: Pea protein, rice protein

Taste: Unflavored

Key Features: Focuses on joint and skin health, while providing protein for muscle recovery.

Ideal For: Vegan consumers looking for a collagen-boosting alternative.

[shoku-and-awe]

I sometimes get miyako mochi from my local Japanese grocery store. Often when I finish the mochi, there's at least two tablespoons of roasted soybean powder at the bottom of the container. Any suggestions on how to use this remaining powder with other foods/drinks?

Oooh my first thought was vanilla ice cream! Also, pancakes!

I searched cookpad for 余ったきなこ (leftover kinako) and these were some of the most popular recipes that seemed easily scalable.

Kinako cream: 2 parts kinako (with salt) to 1 part margarine.

Fried kinako bread: Toast 4 crusts of sandwich bread in a frying pan, melt in 20 g butter, add kinako and sugar to taste.

Easy kinako cookies: Combine 100g cake flour, 3g baking powder, and 20g* kinako (1 tsp≈5 g), and 20 g sugar. Mix in 40ml cooking oil, form into blobs, and bake at 170C for 15~20 min. They're apparently *very* soft so let them cool fully before eating.

Also, I had never heard of miyako mochi! It looks like it might be US branding for warabi mochi...? Out of curiosity, is it white, rice-based mochi inside, or a more translucent bracken mochi?

The term doesn't really come up in Japanese search results. It's mostly dried mochi made from miyakogane rice, or um, boobs. The "mochi" of a gravure idol called Miyako Sono. So now I know that!

[pierrotdoesnteat]

DATE: 20 OCT 2024

- nothing but studying today; one quiz in communications plus an assignment, two math assignments, and nothing in poli sci. - start of week one of the back to basics plan: no fasting or intermittent fasting yet, but intake is limited to 1600 per day. focus of this week is moving away from "junk" food cravings and towards healthier options with the exception of caffeinated beverages because i cannot function without it right now.

LIQUIDS: +170CALS, 0G PROTEIN

- 9:30AM: 40 oz water (+0CALS) - 11AM: 16 oz monster energy ultra vice guava (+10CALS) - 4PM: 8 oz pomegranate juice (+160CALS)

SOLIDS: +225CALS, 20G PROTEIN

- 1:30PM: 2 multivitamin gummies + 2 biotin gummies (+25CALS) - 5PM: pure protein chocolate peanut butter protein bar (+200CALS, 20G)

EXERCISE: -1718CALS

- bmr: -1644CALS - casual steps: 905 steps (-44CALS) - treadmill steps: ----- - 6:30PM: 5 set of 10 bicep curls per arm w/ 10lb weights (-30CALS)

WEIGH-IN: -----

- 209.9LBS/95.2kg

[marozzoespabakingcooking]

Pumpkin & pecan pie

Ingredients lists

Sweet pecan crust

120g butter

70g icing sugar

50g pecan flour

1 pinch of salt

1 pinch of vanilla powder

1 egg

200g flour

Pumpkin filling

800g peeled squash (I usually use butternut squash)

150g sugar

200ml heavy cream

2eggs + 2 yolks

1 pinch of vanilla powder

Spices to taste (I usually put 1/2 teaspoon of ginger, 1/2 of cinnamon and 1/4 of nutmeg).

Pecan decoration

200g Pecan nuts

50ml water

100g sugar

20g butter

Instructions

Crust

Cut the butter in small cubes.

In a stand mixer (or by hand) in this order: the butter, sugar, pecan, salt, vanilla, the egg and finally the flour.

Once mixed, turn into a ball, and store in the fridge for a couple of hours in food wrapping, so the dough can harden a bit.

After that, on a floured countertop, flatten your dough so i can fit into your pie pan. Keep in the fridge for later.

Filling

Cook the squash (boiled in water or oven cooked).

Put in a blender all the ingredients. Put the liquid ingredients on the bottom to make the blending easier. Blend everything until smooth.

Put the filling in your pie crust, and bake for 45min at 180°C rotating heat.

Pecan decorations

For this sunflower decoration, make sure you have enough whole pecans to make the petals, and enough hacked pecans for the center.

In a pan, put the water & sugar together, and turn on the heat until it reaches 118°C.

At that moment, put the pecans in the sugar. This will make the pecans covered in that sugar.

Keep stirring gently until the sugar caramelizes around the pecans.

Add the butter. It will allow the pecans to not stick to each other.

Decorate your pie with it. Make a disk in the center, and arrange the whole pecans around it.

[lesbianrey]

fuck it posting my creamy smoothie concoction

-240ml/1 cup vanilla almond milk

-half of a frozen banana

-quarter of a frozen avocado

-20g or heaping tablespoon of almond butter

-5 ice cubes

-1g or 1 teaspoon cardamom

-splash of almond or vanilla extract

-pinch of kosher salt

-sweetener to taste

its really good 👍

[annahnana]

fast food under 500: chick-fil-a

breakfast: - small fruit cup (60 cal, 1g protein) - medium fruit cup (70 cal, 1g protein) - large fruit cup (120 cal, 1g protein) - english muffin (140 cal, 5g protein) - 4-ct mini yeast rolls (240 cal, 6g protein) - berry parfait w/ cookie crumbs (240cal, 12g protein) - berry parfait w/ granola (270cal, 14g protein) - small hash browns (270 cal, 3g protein) - buttered biscuit (290 cal, 4g protein) - egg white grill (300 cal, 27g protein) - bacon egg and cheese muffin (300 cal, 16g protein) - hash brown scramble bowl w/ no meat (350 cal, 17g protein) - 4 pc chicken minis (360 cal, 19g protein, 90 cal per mini) - chicken egg and cheese muffin (410 cal, 27g protein) - hash brown scramble bowl w/ grilled filet (420 cal, 31g protein) - bacon egg & cheese biscuit (420 cal, 16g protein) - large hash browns (420 cal, 4g protein) - hash brown scramble bowl w/ bacon (450 cal, 25g protein) - spicy chicken biscuit (450 cal, 20g protein) - chicken biscuit (460 cal, 19g protein) - hash brown scramble bowl w/ nuggets (470 cal, 29g protein) - hash brown scramble bowl w/ sausage (480 cal, 23g protein) - hash brown scramble bowl w/ spicy chicken (490 cal, 28g protein) - hash brown scramble bowl w/o hash brown = -140 cal - sausage egg and cheese muffin (490 cal, 23g protein)

entrees: - 5-ct grilled nuggets (80 cal, 16g protein) - 8 ct- grilled nuggets (130 cal, 25g protein) - 5-ct nuggets (160 cal, 17g protein) - 2-ct chicken strips (200 cal, 19g protein - 12-ct grilled nuggets (200 cal, 38g protein) - 8-ct nuggets (250 cal, 27g protein) - 3-ct chicken strips (310 cal, 29g protein) - 12-ct nuggets (380 cal, 40g protein) - grilled chicken sandwich (390 cal, 28g protein) - 4-ct chicken strips (410 cal 39g protein) - chicken sandwich (420 cal, 29g protein) - deluxe sandwich w/ no cheese (430 cal, 29g protein) - grilled chicken club w/ no cheese (32g protein) - spicy chicken sandwich (450 cal, 28g protein) - spicy deluxe chicken sandwich w/ no cheese (460 cal, 28g protein) - maple pepper bacon sandwich w/ grilled filet (480 cal, 36g protein) - deluxe sandwich w/ american (490 cal, 32g protein) - grilled chicken club w/ american (490 cal, 35g protein) - chicken strip cal per unit = ~100 cal - grilled nuggets cal per unit = ~ 15 cal - nuggets cal per unit = ~30 cal

sides: - apple sauce (45 cal, no protein) - cup of chicken noodle soup (170 cal, 10g protein) - kale crunch side salad (170 cal, 4g protein) - waffle potato chips (220 cal, 3g protein) - small mac & cheese (270 cal, 12g protein) - bowl of chicken noodle soup (280 cal, 17g protein) - small waffle fries (320 cal, 4g protein) - medium waffle fries (420 cal, 5g protein) - medium mac & cheese (450 cal, 20g protein)

treats: - ice dream cup (140 cal, 4g protein) - ice dream cone (180 cal, 4g protein) - frosted coffee (230 cal) - diet frosted lemonade (250 cal) - frosted lemonade (320 cal) - chocolate chunk cookie (370 cal, 5g protein) - chocolate fudge brownie (370 cal, 4g protein)

drinks: - unsweetened iced tea (0 cal) - unsweet tea/diet lemonade sunjoy (15-20-35 cal) - diet lemonade (45-60-80 cal) - unsweet tea/lemonade sunjoy (60-90-140 cal) - sweet tea/diet lemonade sunjoy (80-100-140 cal) - sweetened iced tea (80-100-160 cal) - sweet tea/lemonade sunjoy (120-180-280 cal) - iced coffee & vanilla iced coffee (130 cal) - lemonade (190-270-370 cal)

sauces & dressings: - zesty buffalo sauce (25 cal) - light italian dressing (25 cal) - sweet & spicy sriracha (45 cal) - barbeque (45 cal) - honey mustard (50 cal) - honey roasted bbq (60 cal) - light balsamic vinaigrette (80 cal) - fat free honey mustard (90 cal) - polynesian sauce (110 cal) - chick fil a sauce (140 cal) - garden herb ranch (140 cal) - zesty apple cider vinaigrette (230 cal) - creamy salsa (290 cal) - avocado lime ranch (310 cal)

[sweetlikesunflowersandhoney]

i just made the BEST ramen sauce so here it goes:

slice half a red bell pepper and one white onion in very thin slices, like 1ml thick, and coins of leek (my beloved)

mince a whole lot of garlic and ginger (i like 50/50, but you do you), like 5 big cloves and the equal in ginger

fry in oil (peanut oil would be best but i can't find it, how EVER i've noticed that most natural panut butters separate and you're left with a surface layer of oil than can be used). add a bunch of salt (more than you think bc bell peppers get bitter if not)

make a circle in the stir fry (btw i'm using a fake cast iron skillet, for self-reference it's the turquoise essen pan, bc a wok burns this and i needed slow cooking, and the pan has a thick base) and pour sesame seeds into it (i used black, i haven't noticed the difference yet). a fistfull? maybe 1/4 of a cup, who knows. let them toast a bit, mix.

make another circle and add chilly flakes, i'd say half a teaspoon. let toast, mix.

in an almost empty jar of peanut butter that you're about to throw away, mix in 30g of rice vinegar with half a tablespoon of sugar (i'd do a bit less sugar next time), 20g of soy sauce, the bit that's left of spicy sweet thai peanut sauce (it's literally just peanuts, soy sauce, soy paste, white pepper and sugar. how is it so good?) and like a tablespoon of natural peanut butter to make it thick. pour it on the pan to deglaze it, mix, turn the heat to the lowest setting and let it thicken (tbsp of cornstarch optional)

cook the ramen noodles in salted water and then mix them into the sauce, using a bit of the water to stretch the sauce. don't leave them in too long while you go empty the washing machine or they will get too soft.

serve and have your sister validate you by saying it's really really good

[ka1serw]

tell me about a recipe that is good and tasty please (I want to bake something before it gets too hot again)

I don't know exactly what type of thing you're wanting to bake so ill give 3 options...

If you want something super chocolatey these brownies are good

Ingredients

1/4 cup Dutch process coca powder (20g)

5 ounces (142g) semisweet chocolate (preferably 64 to 68% cacao), coarsely chopped

6 tablespoons unsalted butter (3 oz / 85g), cut into pieces

1/4 cup neutral oil, such as vegetable or grapeseed (2 oz /56g)

1/2 cup granulated sugar (3.5 oz/ 100g)

1/2 cup packed dark or light brown sugar (3.5 oz / 100g)

1 large egg

2 large egg yolks

1 1/2 teaspoons vanilla extract (8g)

3/4 cup all-purpose flour (90g)

2 tablespoons malted milk powder (18g)

1/2 teaspoon Morton kosher salt (2.5g)

6 ounces (170g) milk chocolate, coarsely chopped

Method

Combine cocoa powder and 1/4c or 60g (per recipe) boiling water to bloom cocoa.

Add semisweet chocolate, butter, and oil. Melt over double boiler

Add sugar and brown sugar and whisk till well incorporated. Add eggs and vanilla and whisk thoroughly till very smooth

Add flour, salt, malted milk powder. Whisk for 45 seconds to develop a chewy texture

Fold in milk chocolate and pour into greased and lined 8x8 pan

Bake 350 for 25-30 minutes

Rest brownies on wire rack till completely cooled then cover and refrigerate till chilled through before serving (12-24 hours)

If you want something more citrusy and fresh these key lime pie bars are good

Ingredients

1 ¾ cups graham cracker crumbs (12 large rectangles)

2 tablespoons ground pecans

⅓ cup granulated sugar

¼ teaspoon ground cinnamon

1 stick (½ cup) unsalted butter, melted

3 egg yolks, room temperature

1 can (14 oz) sweetened condensed milk

4 teaspoons lime zest (about 3 limes)

½ cup key lime juice (regular limes are fine too)

Method

Position a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8x8 square baking pan with cooking spray and line with parchment paper, set aside.

In a small bowl, stir together the graham cracker crumbs, ground pecans, sugar, and cinnamon. Add the melted butter and stir to combine. Make sure all the crumbs are moistened. Press the crumbs into the bottom of the baking pan and bake for 10 minutes. Remove from oven, leave the oven on.

In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes. Stop the mixer, scrape down the sides, add the lime zest. With the mixer on low, drizzle in the lime juice, let the mixer run for 2 minutes once added. The pie mixture will be slightly thicker when done. Pour the filling into the crust and bake for 15 minutes.

Cool completely on wire rack. Filling will set as it cools. Refrigerate for at least 2 hours, and ideally overnight. Slice and serve chilled.

And if you want something just classic here's my chocolate chip cookie recipe (you can also like add anything else to these instead of chocolate chips and nuts to great success) (also this one has a bit more detail cause it is a recipe i developed)

Ingredients

2 Sticks Butter

100g (1/2 cup) Sugar

250g (1 1/4 cup) Brown Sugar

2 Eggs

4 g (1 tsp) Vanilla Extract

350g (2 cups plus 3 Tbsp) AP Flour

1 g (1/4 tsp) Cinnamon

6 g (1 tsp) Baking Soda

6g (1 tsp) Morton Kosher Salt (See note)

6 oz (3/4 cup) Chocolate

6 oz (3/4 cup) Chopped, Toasted Nuts (if desired)

Method

Melt butter in a pan over medium heat until the milk solids begin to brown and become fragrant. Allow to cool.

Whisk together dry ingredients(flour, cinnamon, baking soda, salt) in a bowl.

Add melted butter and sugars to bowl of a mixer. Cream butter and sugar until the ingredients are fully incorporated and the mixture has lightened slightly.

Add egg and vanilla extract 1 egg at a time until fully incorporated.

Add half your dry mixture and mix over low speed until combined before adding the next half.

Fold in your Chocolate chips and cooled, toasted nuts.

Divide the dough into 2 ounce balls (You can use a scale for this if you have it, but a 1/4 cup measuring cup works well too) and place on a cookie sheet. Cover tightly with plastic wrap and refrigerate for a minimum of 12 hours but up to 3 days.

After refrigeration cookies can be baked or placed in a sealed bag and frozen for up to 3 months.

Bake at 400f for 14-18 minutes (see note)

Notes:

All of the non weight measurements are pulled from conversion tables on the internet and are therefore untested. Should work fine but just be aware. I would highly recommend a scale for this recipe due to the complexity of the conversions.

Type of salt here is very important because salt can differ massively in grain size causing inconsistent measurements by volume. If using diamond crystal kosher salt use 1 3/4 tsp and if using table salt use 3/4 tsp

Your oven may require different time and/or temperature to achieve desired results so I've given a wide time range. I recommend experimenting after the first batch to see what works best for you!

Let me know if you have any questions!

[obeysubmitomnomnom]

were makin this happen

aka its time to make the Olympic chocolate muffin

im making these bc i bribed the admin in charge of the master schedule with the promise of them if she'd move my one real class away from lunch time bc the coffee shop outside of my room makes it ridiculously hard to teach and i know admin arent friends but i actually have decent admin! so i want to stay on their good side and i like baking

this is what i have come up with.

1/2 cup (like 120g) milk 1 tsp instant coffee bring to a simmer

1 stick (1/2 cup or 113ish grams) butter 1/2 cup (50g) cocoa powder 50gish chocolate chunks melt the above into your milk-coffee simmer mixture, then let cool so it's still liquid but won't poach your eggs later

in another bowl, whisk dry ingredients: 2 cups (240g) all purpose flour, 1/2 tsp salt, 1/4 tsp baking powder and 3/4 tsp baking soda and maybe like 20g more cocoa powder

mix into your cooled but still liquid choccy stuff: 3/4 cup (150ish grams) brown sugar and 1/2 cup (100g) white sugar, 1/2 cup oil (or like 90g), 2 eggs + 1 yolk at room temp, 1 tbsp vanilla, and 3/4 cup (175ish grams) sour cream, combine completely

next fold in a third of the flour mix, then other two thirds, do not overmix just till combined, then fold in a mix of milk and dark choc chunks

rest batter at least 30 min. ibake does not say where so i would do counter if only 30 min or in the fridge if over an hour.

pour into lined muffin tin. idk go with ur gut but generally about 3/4s full. sprinkle top with more chunks.

use ibake's recommended baking temp of 420F for six minutes then turn it down to 350F for 15 more minutes. do not ask me about Celsius temps. a toothpick can be poked in clean when done but don't overbake. pull them out and let them cool.

fill with ganache (ibake is insane just heat cream, dump in semi sweet chocolate chips as desired, mix till melty, add in a bit of corn syrup for shine) by putting it in a plastic baggie and snipping the tip and i guess you could carve out a hole in the muffin for it

ibake strongly suggests freezing any you don't scarf down immediately to match the french mass produced version and thaw them for an hour before eating.

post making these, i did bring them to school and ate one myself. You're gonna need milk to finish these. Everyone said they were great, super chocolatey, but a bit crumbly. I also gave one and the recipe to our foods teacher for him to try, because he is a former pro chef with a focus on pasta and pastries (he sold pasta in our town for years and I only just connected that was his pasta I would buy) and he also enjoyed it!

I think one thing I would have changed is making a deeper hole for the ganache to have more through the whole muffin. I am a slut for frosting type things though and like to have a 50/50 ratio of frosting to cake. also, possibly a thicker ganache, more like ibake's recommendation for it. I also only used milk and semi sweet choc, and i think a bit of dark would have made a richer flavor.