#240g

[girlwarlock]

a mocha pudding recipe

put

1/2c butter 1c sugar 1Tbsp cocoa powder

in a double boiler; bring water to a boil, heat until butter is melted

remove butter from heat then beat in

8 egg yolks

until no streaks remain, then add

1/2c fresh coffee

mix thoroughly, then return to double boiler; cook, stirring constantly, until desired thickness

i adapted this from the joy of cooking recipe for the filling of a lemon tart; once my oven is working right I intend to make a mocha tart. thing, but until it is working right, baking anything even slightly fiddly is a crapshoot

anyway. it's v rich and firm and i'm sure you could whip it full of air and have a light fluffy chocolate/coffee pudding but i like it dense so i didn't

[checolorehaunanimabruciata]

un applauso alla signora al tavolo dietro che al ristorante che fa cucina tipica romana chiede un piatto vegano e si lamenta quando il cameriere le dice che l'unico piatto vegetariano è la cacio e pepe ma che comunque non è vegano.

se hai sbagliato ristorante amore la colpa non è del cameriere, perdonami, la carbonara vegana non esiste, perché non si chiama carbonara, mi dispiace ma se non lo capite siete come quelli che fanno il tiramisù con i Pavesini e non lo chiamano PORCODIO DI ABOMINIO.

eh boh, mi ha fatto ridere questa signora scazzata perché era nel ristorante sbagliato, prendi la cicoria ripassata con, cito come è scritto nel menù, ajo, ojo e peperoncino se non trovi niente di vegano, ma per Dio, cercati il menù del ristorante prima di andarci e rompere i coglioni a un povero cameriere che sta correndo da ore maleducata di merda

[spanishgoldflyinpakistan]

Maccun Plus Turkish 240g ♔o3oo♚683o♕984: All Peshawar

[shoppakistan]

Epimedyumlu Macun Price in Pakistan Buy Now 240Gram | Natural Aphrodisiac

[foodshowxyz]

Chocolate Pumpkin Layer Cake with Maltesers

Ingredients

For the Cake:

• 1 3/4 cups (220g) all-purpose flour

• 3/4 cup (65g) unsweetened cocoa powder

• 2 cups (400g) granulated sugar

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup (240ml) whole milk

• 1/2 cup (120ml) vegetable oil

• 2 tsp vanilla extract

• 1 cup (240ml) boiling water

For the Pumpkin Filling:

• 1 cup (240g) pumpkin puree

• 1/4 cup (60ml) heavy cream

• 1/4 cup (50g) brown sugar

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened

• 1/2 cup (115g) unsalted butter, softened

• 4 cups (480g) powdered sugar

• 1 tsp vanilla extract

For the Chocolate Ganache:

• 8 oz (225g) semi-sweet chocolate, chopped

• 1 cup (240ml) heavy cream

For Topping:

• 1 cup crushed Maltesers (chocolate malt balls)

• Caramel sauce for drizzling (optional)

Instructions

Making the Cake:

1. Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Mix Wet Ingredients: In another bowl, whisk together the eggs, milk, oil, and vanilla extract.

4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

5. Add Boiling Water: Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

6. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Making the Pumpkin Filling:

1. Cook the Pumpkin: In a medium saucepan, combine the pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, nutmeg, and cloves. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.

Making the Cream Cheese Frosting:

1. Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy.

2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.

3. Add Vanilla: Beat in the vanilla extract until well combined.

Making the Chocolate Ganache:

1. Heat the Cream: In a small saucepan, heat the heavy cream until just simmering.

2. Melt the Chocolate: Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let cool slightly.

Assembling the Cake:

1. Layer the Cake: Place one cake layer on a serving plate. Spread a layer of pumpkin filling on top, followed by a layer of cream cheese frosting. Repeat with the second layer.

2. Add the Ganache: Pour the slightly cooled chocolate ganache over the top of the cake, letting it drip down the sides.

3. Garnish: Sprinkle the crushed Maltesers on top and drizzle with caramel sauce if desired.

Serving:

• Chill the cake for at least 30 minutes before serving to set the layers.

• Serve and enjoy your chocolate pumpkin layer cake with Maltesers!

This cake combines the rich flavors of chocolate and pumpkin with the crunch of Maltesers, making it a perfect treat for any occasion.

[kcrossvine-art]

Heya folks! Its been a bit, food insecurity is a bitch, but today on the quest of cooking our way through Lord of the Rings we're gonna be making a dish exclusively mentioned in the 2007 MMO-

We will be making a Rohan Pasty! 

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into a Rohans Pasty?” YOU MIGHT ASKBasics. Meat n potatoes of your meat-in-dough food. .

All-purpose flour

Salt

Baking powder

Vegetable oil

Olive oil

Ground beef

Garlic salt

Ground cumin

Chili powder

Dried oregano

Waxy potato

Garlic

White onion

Egg

"A delicious local pastry filled with beef and potatoes."- LOTRO Rohan is a kingdom of humans in middle-earth, and the description point towards a cornish pasty (yes, pasty not pastry). Oddly enough the image is more of an empanada but you win some you lose some. This heritage informs much of the shape and ingredients of this dish, however we're opting to cook most of the ingredients before adding them in, contrary to going in raw as a cornish pasty calls for. I chose to deviate here because cooking beforehand allows more seasoning to be crammed in. The english hate seasoning.

AND, “what does a Rohans Pasty taste like?” YOU MIGHT ASK

Tastes like the best pot pie youve had, less soggy

Excellent for an after-rugby/martial arts/soccer dinner

The potatoes are foundational

Despite needing the least work

Pasta salad (cucumber, olives, pepperocini) would pair well as a side

And would also pair well with beer

This meal bears the gold star sticker of not having any major issues! Hooray! Maybe its increased comfortability in the kitchen, or maybe its because of how very simple this one is. Chopped roasted bell pepper might be good in the filling in the future.

-----------------------------------------------------------------------------------------------------------

Get the dough ready ahead of time- its mentioned in the recipe below but i also wanted to say a foreword here that it needs to sit in the fridge for a few hours. Just so ya dont get everything out and realise itd take too long for dinner tonight. Speaking of dough, i feel like it could have more flavor added to it. Its bland and although its not part of the tradition of the meal its based off of, cornish meat pasty, it might be nice to add some spices like cumin or black pepper to the flour. 

The meal reheats perfect- wrap in papertowl and put it in the microwave for 30 seconds per pasty.

When picking your potatoes make sure theyre "new" potatoes (baby ones) or whichever potato with the least amount of starch you can get. Its important for it to cook inside the pasty that it not have too much lest it get Mushy Bad.

Another thing about its real-life inspo; Cornish pastys were workers food, stuff you could carry into the mines, stuff thatd reheat well. You could hold the crust with your dirty hands and throw it away once you ate the rest. I always feel partial to these foods. Although I'd still eat the dirty crust.

This recipe earns a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Dough Ingredients:

370g all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

74g vegetable oil

240g warm water

Filling Ingredients:

2 tablespoons(ish) olive oil

1 pound ground beef

2 tablespoons tomato paste

Garlic salt to taste

Ground cumin to taste

Chili powder to taste

Dried oregano to taste

5 cloves garlic, minced

1 white onion, diced

Method:

Combine flour, salt and baking powder.

Add oil and water into mixer with dough hook running at medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl.

When mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix just until dough is smooth.

Take the dough ball, safely wrap it, and transfer to fridge. Let sit for at minimum 2 hours.

For the meat, get a large skillet, and add some olive oil over medium heat. Add the ground beef and garlic salt, cook until the beef is cooked completely.

Drain the beef and set aside.

In the same pan, add the garlic, onions, cumin, chili powder, oregano, and salt.

Cook until the onions are softened but not brown, 10 to 15 minutes. Re-add the beef and cook over low heat for about 5 more minutes.

Back to the dough, transfer dough from fridge to well-floured work surface. Roll into log and divide into 10 equal portions. 

Preheat oven to 350f.

Form each piece into a ball and flatten each with a rolling pin.

Add a layer of diced potatos down the middle of the pastys. Add the meat filling to each. Fold the sides of the dough up to seal on top in the middle.

Gently turn the pasty on its side and crimp the edge, alternating a braid pattern. Use knife to cut an "X" shaped slit in the top. Repeat for each pasty.

Place the pastys on a greased baking sheet. Lightly coat each pasty with an eggwash using a basting brush.

Cook for about 50 minutes, or until golden brown, and let cool!

[whimsigothwitch]

Banana bread with blackberries and dates

A little kitchen witch magic for you all, I bake all the time so decided that I'll share some recipes once in a while on here too! This banana bread is perfect for (late) Lughnasadh celebrations, or just when you are in the mood to bake.

Witchy touches during baking;

Add the herbs or spices with intention! For example cinnamon for warmth and prosperity, nutmeg for protection and vanilla for love (while you add these spices, stir clockwise and say their magical properties aloud or in your head)

When pouring the cake batter in the baking mold, draw a sigil or rune of choice with intention.

Share the magic with loved ones or with yourself!

Banana bread recipe

240g flour (of choice)

15g baking powder

pinch of soda

1 tsp cinnamon, nutmeg powder

Few drops of vanilla/ 1 sachet vanilla sugar

5 dates (pit removed)

2 bananas

2 eggs

50g butter (of choice, can also be oil)

Handful blackberries

Preheat the oven to 210 degrees.

Mix dry ingredients together.

Blend the bananas, eggs and dates in a blender until smooth and add to the dry ingredients.

Mix this together, and add a handful of blackberries. Mash them a bit and fold through the batter.

Grease a cake mold, or cupcake mold with some butter and put the cake batter into the baking mold.

(Optional) You can also add walnuts, almonds whatever kind of nut you’d like.

Bake for 20-25 minutes, check with a skewer (if it comes out dry, the cake is done!)

[feyburner]

im the sponge cake/baking amateur anon and omg thank you so much for your words and recipes!!! i will definitely start making little things and try not to freak out and instead embrace this new hobby with all its fluctuations…i will definitely keep coming back here for questions and recipes if you don’t mind 🫡🫡🫡

Of course, anytime. Don’t worry, just start with the basics and build from there. It gets easier and more intuitive every time you do it—and there are SO many types of things you can bake, you’ll never get bored. Don’t like baking cookies? Pivot to cake, pastry, pies, bread. Think about what flavors you like and find recipes that highlight those flavors.

Oh a couple more pieces of advice:

1. ALWAYS read through the ENTIRE recipe at least 2x before starting.

2. Mise en place! Gather all the ingredients together before you begin—so you don’t get halfway through only to realize you’re out of baking powder.

Here’s my recipe for Chocolate Velvet Cake. It’s a deep, dark, rich chocolate cake. Pictured here with Whipped Cream Cream Cheese Frosting, one of the only frostings I have ever liked.

CHOCOLATE VELVET CAKE

makes 2 x 8-9” cake layers

INGREDIENTS

2 cups (240g) AP flour

1 cup (200g) white sugar

1 cup (200g) dark brown sugar, packed

2 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup (227g) buttermilk* or sour cream

1 Tbsp white vinegar

1 cup (200g) neutral oil

2 eggs

1 Tbsp vanilla

1 cup (240g) freshly brewed steaming hot coffee (or 1 cup boiling water + 1 Tbsp instant coffee/espresso powder)

3/4 cup (60g) Dutch-process cocoa powder

*To make buttermilk: 1 cup milk + 1 Tbsp white vinegar or lemon juice. Stir together and let sit 10 min to curdle and thicken.

DIRECTIONS

1. Preheat oven to 350°. Grease 2 x 8-9” cake pans and line with parchment paper rounds.

2. Bloom cocoa: Measure cocoa into a large liquid measuring cup (for easy pouring later). Add 1 cup (pre-measured or by weight) hot coffee in increments, whisking in between, until mixture is smooth. **If you add coffee all at once you’ll get lumps. Add a little, whisk to a smooth paste, then add rest.

3. Mix dry ingredients: Sift flour, sugars, baking soda, baking powder, and salt into a large bowl (or bowl of stand mixer). Whisk thoroughly to combine. **Sifting really matters here. The final batter is very thin and if you don’t sift you will get lumps of flour.

4. In a separate bowl, whisk together buttermilk, vinegar, oil, eggs, and vanilla until smooth. While whisking, pour in coffee-cocoa mixture. Whisk until smooth.

5. Pour wet ingredients into dry and mix with a rubber spatula until just combined, scraping bottom and sides of bowl as needed to catch any dry pockets. Do not overmix. Batter will be thin.

6. Divide batter evenly between cake pans. Bake 30-40 minutes until a paring knife inserted in the center comes out moist but clean. Start checking at 30 minutes to avoid overbaking.

7. Cool in pans 15 minutes (no longer), then turn onto a wire rack to finish cooling. Let cool completely (1-2 hours) before frosting.

NOTES

- Cocoa: Dutch-process cocoa powder = the ultimate dark-as-night chocolate cake, but natural (regular) cocoa powder works just as well.

- Usually you can sub greek yogurt for buttermilk/sour cream, but not here. It doesn’t have enough fat.

- Buttermilk/sour cream + a little added vinegar react with the baking soda and cocoa powder to make a fluffy but velvety soft crumb. (Think baking soda volcano, but cake.) You cannot taste the vinegar at all.

[wroniec]

Do you sell prints of your art work? I really would love to get prints of ur Gale art ;; sorry if you get asked this slot

Since a lot of people have been asking for this, here is a hq print-ready version (8x12in/20.3x30.5cm) of the Gale art which you can print for yourself or just take it to the print shop (print it on gloss/matte 240g paper): (X). You can buy me a coffee if you feel like it: (X)

If you want a bigger version or you just want to have it printed for you, you can grab it on s6: (X)

I'm glad that people like this art!

[genderlessgirltwink]

240g of estrogen costs 5€. This will get me through the winter

[cosmicallytiki]

As soon as I saw Hazel from the Monster Road-trip DLC I fell in love. So much so I wanted to try and make a cookie after them. I tried to weigh out the grams as I concocted these but the cups are more accurate. Feel free to try an make these. They’re a funky take on an oatmeal chocolate chip cookie with a dash of warm fall spices.

Recipe:

1 1/4c (320g) Applesauce

1/2c(113g) Butter

1c (240g) Brown Sugar

2c (272g) Flour

2c (160g) Quick Oats

1 Egg

1/2tsp Baking Soda

1/2tsp Salt

1tsp Cinnamon

1/2tsp Nutmeg

1/4tsp Cloves

1tsp Vanilla

1c (160g) Semi Sweet Chocolate

1c (120g) Chopped Hazelnuts

*toast Hazelnuts for extra flavor

In a bowl combine the applesauce and baking soda. In another bowl combine your softened butter, sugar, spices, and vanilla, beat until fluffy. Add your egg in to the butter mix, beat until combined. Then gradually add in your applesauce. Next mix in your oats, then the salt and flour. Once mixed fold in your nuts & chocolate.

Bake at 350 F/175 C for 10-12 minutes.

[spanishgoldflyinpakistan]

Maccun Plus Turkish 240g ♔o3oo♚683o♕984: All Karachi

[chefchatter]

Butter bean and artichoke dip 😋

Ingredients

Butter Bean and Artichoke Dip:

- 1 Can (240g) Butter Beans (Drained & rinsed)

- 1/2 Cup Marinated Artichoke Hearts (Drained)

- 3 Tbsp Tahini

- 2 Tbsp Lemon Juice

- 2 Tbsp Water or Marinade from Artichokes

- 1-2 Cloves Garlic

- Pinch of Salt and Pepper

Optional Garnishes:

- Olive oil drizzle (omit for oil-free)

- Chilli powder

- Chopped Parsley

1. Place all dip ingredients into a food processor and process until smooth. Add more marinade/water if needed.

2. Transfer to a serving bowl and garnish. Serve with crackers, pita bread, falafels or veggie sticks.

#cooking #kitchen #food #recipes #recip e#foodporn#dessert#cheeks 🍑#cookies

[ultramarine-spirit]

WMMAP Volumes 3 & 4 (Traditional Chinese)

Interstellar Publishing has announced the pre-orders for their translation of WMMAP's manhwa (volumes 3 & 4, limited edition)!

✦ Price: NT$ 1,399

✦ Pre-order date: 11/17 (Friday) 19:00-12/3 (Sunday) 23:59 (GMT+8)

✦ Merch description:

❶ 【Comics】 "Who Made Me A Princess" Volume 03

❷ 【Comics】 "Who Made Me A Princess" Volume 04

❸ Print-bronzing Acrylic Panel | The Emperor

◆ Specifications: 13 × 19cm/2mm acrylic/machine printing + partial white ink + partial gold printing

◆ Art by Korean artist Spoon

❹ Starry Postcard Set｜Collect beautiful moments

◆ Specifications: 10 × 14.5cm/240G Starry Card + White Cowhide Envelope

◆ Art by Korean artist Spoon

❺ A5 PP Poster Set｜Princess's daily life

◆ Specifications: 14.8 × 21cm/0.18mm fog-proof PP + partial white ink

◆ Art by Korean artist Spoon

❻ Silver Stamping Shikishi Board｜Princess’s Debutante

◆ Specifications: 20 × 14cm/Fine art paper mounting + water-based light/hot laser silver

◆ Art by Korean artist Spoon

❼ Silver Stamping Ticket Set｜Lonely Black Wolf & Soft Charisma

◆ Specifications: 21 × 8cm/250P copper + hot stamped full version laser silver/broken diamond film OPP bag

◆ Art by Korean artist Spoon

❽ Matte Book Box

◆ Specifications: 16.5 × 22.5 × 4.5cm/Full-page hot stamping/300P white copper + matte P

◆ Art by Korean artist Spoon

✦．【Pre-order bonus】 ✦. ✦．✦

❶ 1 Shining Badge (1 piece)

◆ Specifications: 58mm/Tinplate

◆ Art by Korean artist Spoon

❷ 2 Card Stickers (2 pieces)

◆ Specifications: 8.5 × 5.4cm

◆ Art by Korean artist Spoon

❸ 1 Transparent Card

◆ Specifications: 10.5 × 14.5cm

◆ Art by Korean artist Spoon

✦．【Giveaways】 ✦. ✦．✦

❶ Bonus Posters (3 pieces at random)

◆ Specifications: 72.8 × 50.2cm／190P snow bronze

◆ Art by Korean artist Spoon

❷ Special-designed Paper Bag

◆ Specifications: 23 × 27.5 × 13cm／150P matte special copper

【Additional bonus for pre-ordering the novel & comic's special editions】

❶ 2 Transparent Cards

◆ Specifications: 10.5 x 14.5cm