#also the idea of a recipe using a cup and a half of nutmeg makes me want to cry

[bakingtherapy]

Briella’s Winterfest Baking 26 Hashtag Cookies

Sul Sul, Gerbits. Well today is going to be a mash up recipe. Because I am going to be making the idea of Rosanna Pansino’s Hashtag Cookies and the sugar cookie recipe that I grew up making, this recipe is personally known as the Pink Cookbook Sugar Cookie recipe.

The reason I love this sugar cookie recipe so much, is because it does not take X number of hours to chill. However, that DOES NOT mean that this cookie recipe doesn’t take hours. 

Because it does, expect to stand for a few hours, or do what I do and go back and forth between sitting and standing. 

The original sugar cookie recipe video will be linked in the description below.  Man, was a different person when I made that video. In the description, there is still going to be the recipe itself.

Okay this point in time, you have to understand that I will be saying butter, for some recipes, but this can be substituted with margarine. And if you don’t think you have enough butter, you can half it and use vegetable shortening. Or you can just omit the butter and use shortening. There is literally no taste difference. Sorry, for the normal butter rant. Now back to the regularly scheduled recipe.

You are going to need:

butter

sugar,

eggs

flour,

salt,

baking powder,

nutmeg,

milk.

The first thing you are going to do is cream the butter and sugar together. Add one egg at a time and beat until mixture is fluffy.

Stir in dry ingredients: which consists of flour, salt, baking powder, and nutmeg, in another bowl. You are going to need ALL 6 cups of flour. It helps with the consistency of the cookies. Do not put all of the dry ingredients in the same bowl as the wet ingredients. You are going to slowly add the flour mixture alternately with milk. 

If the dough is too sticky to handle after, everything is mixed together, don’t be afraid to add a little flour at a time. The first time I made these cookies by myself, they had a lot of flour around them. You don’t want to add to much flour like I did the first time. You want to be able to handle the dough with your hands and not have the dough stick to your hands.

You are going to flour your baking area, and roll it out to about ¼ inch thick. You know, I have never actually grabbed a ruler and said “yep, this is the right thickness of dough.” I just kind of eye ball it. Some of the cookies might be a little thinner and some might be a little thicker. But they are like people. No two cookies are a like. 

For the hashtag shape, you can use the template that you can find at Nerdynummies.com or you can do what I did. Which was cut a long strip of dough, and made the hashtags that way. I also did that with the words. It was fun and that is the key to being a baker, you just have to have fun and just go with it. If something doesn’t go right, you just have to laugh it off, learn from it and move on. 

You are going to bake the cookies for 8 minutes. The first batch is going to be 8 minutes, but after that you are going to want to bake them for 7 minutes. Until the bottoms are just browned. These were my starter cookies, so whenever I make cookies, I am always using 8 minutes no matter what the recipe says. Because I feel that you can always add time. I feel like I have said that a few times already in these videos. 

After they are all done baking, and there is going to be A LOT of cookies. You are going to need to make the icing. Again my favorite recipe for icing is the one that Rosanna has in her cookbooks. That recipe is amazing, and super easy.  

In a large bowl, you are going to beat the egg whites, powdered sugar and cream of tartar until it is thick and smooth, for about 5 to 6 minutes with an electric mixer. Then you are going to beat in the honey, salt, and vanilla until it is smooth, it is going to take about 1 minute.

In a large bowl, you are going to beat the egg whites, powdered sugar, and cream of tartar until it is thick and smooth, for about 5 to 6 minutes with an electric mixer. Then you are going to beat in the honey, salt, and vanilla until it is smooth, it is going to take about 1 minute.

Frost the cookies the way you want to frost them and remember to have fun. I hope you gerbits liked this recipe. See you next time! Vadish, Dag Dag!

Show the original author some 💖💖💖 Robby's Cookbook Collection

Printable version of this recipe: on the blog

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[thedisneychef]

Can Cinnamon Roll Recipes: Tips and Techniques for Baking Success

Cinnamon rolls are one of my all-time favorite treats. Whether I'm hosting a brunch or treating myself to something sweet, these delicious breakfast pastries never fail to hit the spot. But what about trying out new recipes? Can cinnamon roll recipes be improved upon? In this article, we'll explore some ways to make your homemade cinnamon rolls even better! From adding unique fillings and toppings to experimenting with different shapes and sizes, there is much more than meets the eye when it comes to making the perfect pastry. We'll also discuss how you can up your game in terms of presentation so that your creations look as good as they taste. So grab your ingredients and let's get baking! Maybe You Also Like: - Can Chicken Salad Recipes - Can Cooker Kielbasa Recipe: A Delicious and Easy Meal Idea - Can Corned Beef And Cabbage Recipe Making Delicious Fillings I'm a big fan of cinnamon rolls, so I love coming up with creative and delicious fillings for them. From flavored frostings to fruit glazes, there are lots of options to explore! One great way to make your cinnamon rolls stand out is by using flavored buttercreams or cream cheese frosting instead of plain white icing. You can experiment with different flavors like chocolate, vanilla bean, mint, and more - all you need is some good quality butter and powdered sugar. A few drops of food coloring can also help give the icing an extra special touch. If you're feeling adventurous in the kitchen, you could also try making your own fruit glaze from scratch. Start with fresh fruits such as strawberries, peaches, raspberries or apples – blend them together until they form a thick paste then spread it over each roll before baking. The end result will be mouthwateringly sweet and sure to impress anyone who tries it! Creative Toppings For Visual Appeal Now that you’ve got your delicious fillings ready to go, it's time to get creative with toppings! Adding flavor and visual appeal is a must when creating the perfect cinnamon roll. While there are plenty of classic topping options nuts, frosting, raisins there are also some more creative glazes you can try too. One way to add sweetness and create an amazing aroma is by adding a honey-vanilla glaze. Simply whisk together equal parts of honey, butter, heavy cream and vanilla extract until smooth. Drizzle this on top of your rolls before baking for added sweetness and fragrance. You could even take things up a notch by mixing in orange or lemon zest if you like a citrusy twist! If you're looking for something extra special, why not make a spiced caramel sauce? Simmer 2 cups of light brown sugar with 1/4 cup of water in a pan over medium heat until melted. Add 3 tablespoons of unsalted butter and cook for about 2 minutes until combined. Then stir in 1/2 teaspoon ground ginger and 1/4 teaspoon each ground allspice and nutmeg before removing from the heat - now you have a gloriously spiced caramel sauce perfect for drizzling over your rolls! Shaping For Unique Designs Shaping cinnamon rolls requires careful consideration of dough texture and the desired flavor variations. I like to roll out my dough fairly thin, but not too thin that it tears apart easily. After rolling the dough into a rectangle, I spread melted butter on top before sprinkling with sugar and cinnamon. Then I can either roll up the rectangle lengthwise or cut it in half width-wise and twist each section together for an interesting shape. To create fun designs, try cutting shapes out from strips of rolled dough; use cookie cutters or simply use scissors for freehand cuts. You can also braid multiple strips together for a unique look. Experimenting with different textures and flavors is encouraged as well! For example, adding chopped nuts to your filling will give you some added crunch while using brown sugar instead of white will deepen the sweetness of your cinnamon rolls. No matter what design you choose, make sure all edges are sealed tightly so that none of those delicious ingredients escape during baking! Decorating For The Perfect Presentation Nothing is more satisfying than the perfect cinnamon roll! After you’ve perfected your dough and rolled it out, it’s time to add flavorings, fillings, and icings. You can get creative here by experimenting with different textures and flavors for an unforgettable treat. For example, try adding a layer of melted butter before sprinkling on spices like cinnamon and nutmeg. Then, spread a creamy filling overtop – think cream cheese or mascarpone – followed by a drizzle of honey or maple syrup. Lastly, top off your creation with silky smooth icing that adds just the right amount of sweetness. Your friends and family will be impressed at the final presentation of these delicious rolls! Baking For Perfection When it comes to baking cinnamon rolls, the key to success is all in the preparation. From pre-baking ingredients like flour and yeast, to specific dough mixing methods, each step of the process plays a vital role in achieving that perfect final product. For starters, when measuring out your dry ingredients for the dough, make sure you’re precise with measurements – too much or too little of one ingredient can really throw off the balance of flavors. Once combined with wet ingredients such as butter, eggs and milk (or other dairy substitutes), kneading becomes critical for creating an even texture throughout the dough. This can be done by hand or using a standing mixer; however, note that overworking will result in a tougher roll! After resting for about an hour at room temperature, it's time to shape and fill them up before their second rise. At this point, take your time rolling out pieces into thin circles so they bake evenly and absorb all those flavorful spices like nutmeg and cloves during cooking. Lastly, don't forget to generously brush on some melted butter prior to adding any delicious toppings like raisins and walnuts - these are guaranteed to delight every taste bud! With all these steps completed correctly and carefully followed, you'll have perfectly baked cinnamon rolls ready in no time! Frequently Asked Questions What Is The Difference Between A Cinnamon Roll And A Cinnamon Bun? The main difference between a cinnamon roll and a cinnamon bun is the type of dough used. A cinnamon roll typically uses yeast-leavened dough, while a cinnamon bun usually has more of a sweet brioche or pastry-like texture from being made with buttery, non-yeast dough. Additionally, icing variations can differ - for example, you might find cream cheese frosting on your cinnamon rolls but not necessarily on buns. And if you are looking for vegan options, look out for recipes that call for plant-based ingredients such as almond milk and coconut oil in place of dairy products. Can I Make Cinnamon Rolls Without Yeast? Yes, you can make cinnamon rolls without yeast! You'll need to use a no-yeast substitute or traditional baking methods instead. Traditional baking methods involve using a combination of ingredients such as flour, sugar, butter and eggs to form the dough base for your rolls. Once this is done, simply add in spices like cinnamon and nutmeg before rolling out the mixture into small circles and adding any optional fillings (like nuts or dried fruit). Bake until golden brown and enjoy! Is It Possible To Freeze Cinnamon Rolls For Later Use? Yes! It is possible to freeze cinnamon rolls for later use. To do this, you'll need to properly prepare the rolls and store them in an airtight container or freezer bag. When frozen, place the rolls in temperatures below 0°F (minus 18°C) which will prevent bacteria from growing and help retain flavor. When it's time to eat your defrosted cinnamon rolls, take them out of the freezer and let them slowly thaw either on a countertop or in a refrigerator before reheating. What Is The Best Way To Store Cinnamon Rolls After Baking? Storing cinnamon rolls after baking is simple, and will help keep them delicious for longer. The best way to do this is to store them in an airtight container on the countertop or in the pantry for up to two days. If you want your rolls to stay fresh even longer, you can freeze them in a sealed container for up to one month. A good general rule of thumb is that storing tips and paying attention to shelf life are key when it comes to keeping your cinnamon rolls tasting great! Can I Make Cinnamon Rolls With A Gluten-Free Flour? Yes, you can make delicious cinnamon rolls with a gluten-free flour! All it takes is making some simple swaps and adjustments to the traditional recipe. For instance, use gluten-free all purpose flour instead of regular wheat flour and dairy free alternatives like coconut oil or vegan butter in place of regular butter. You could also experiment with other gluten free substitutes such as almond meal for an added nutty flavor. With these easy swaps, you'll be able to enjoy your favorite cinnamon roll recipes without worrying about gluten sensitivity. Conclusion Making cinnamon rolls is a great way to add something special to any breakfast or brunch. Whether you’re using yeast, gluten-free flour, or no yeast at all, there are plenty of ways to make delicious and unique cinnamon roll recipes. Plus, with the ability to store them in the freezer for later use, it makes it easy to have freshly baked cinnamon rolls anytime! So whether you’re looking for a treat for yourself or your family, try making some homemade cinnamon rolls – they won't regret it! If you're looking for more delicious recipes to try, be sure to check out The Disney Chef's recipe categories! Whether you're in the mood for something sweet like a cake recipe, something savory like a chicken or pork recipe, or something fresh like a vegetable or seafood recipe, there's something for everyone. And if you're a meat-lover, don't forget to check out the beef recipes category for hearty and satisfying meals. With so many options to choose from, you're sure to find a new favorite recipe to add to your collection. Read the full article

[mothpawbs]

Still trying to get caught up on Night Vale, was not expecting Wil Wheaton from my podcast today

[castletown-cafe]

Castletown Café Episode 20: Spider Donut

Ahuhuhu...I seem to have lost track of time. Has it really been three weeks!? Oops. But I didn’t want to wait a whole year to post these, even though I did learn quite a lot while making them. I’ll have to remake these next October so the glaze is more purple than black!

It was only a matter of time before Undertale recipes made their way into this Deltarune-inspired cooking blog, given they share the same creator and are alternate universes or timelines of each other. Here in the Castletown Café, we’re very familiar with Muffet’s Spider Donuts: made by spiders, for spiders...of spiders. Indeed, Muffet is a known cannibal, not only eating small regular spiders but also shown to try to eat other monsters (and one human) by turning them into baked goods. Whether or not she has successfully done that, we don’t know...

There are no spiders or monsters in these donuts; just flour, eggs, sugar, the usual ingredients for baked cake donuts. The description of Spider Donuts state that they’re made with fresh Spider Cider in the batter, so we’re using the next best thing: apple cider!

Many apple cider donut recipes call for reducing the apple cider by heating it over the stove and letting it simmer down to just a smaller amount, usually half a cup. This is done to reduce the amount of liquid that goes into the batter as well as to pack the donuts full of that apple cider flavor!

The recipe I followed from Sally’s Baking Addiction included apple pie spice - something I don’t have - so I made my own by combining cinnamon, nutmeg, clove, allspice, and ginger. The exact measurements of each will be listed in the recipe.

I created my own recipe for blueberry glaze by cooking frozen blueberries, blending that into puree, and then adding powdered sugar and a little melted butter. If there is anything I’ve learned from creating my own glaze recipe, it is to SIFT YOUR POWDERED SUGAR FIRST! Otherwise you’ll have lumps in your glaze that heating it up won’t fix! I’d sift it at least twice to get most of the lumps out before adding it to the blueberry puree.

Unfortunately, this glaze was too dark - so although blueberry puree sounded like a good idea (and maybe if it was fresh instead of frozen or less puree was used, maybe the colors would have been brighter), maybe it should be something else, like blackberry - or just basic vanilla glaze with food coloring added. I need to experiment first.

The webs are super easy: just melt white chocolate chips, fill a piping bag, and pipe on your white chocolate spider webs! You can use the microwave or a double boiler, but be careful if you choose the microwave because you can burn it easily that way. You can make your own “makeshift double boiler” by filling a saucepan with water and placing the lid of the right size upside down over the water so you can pour the white chocolate into it and use that as a shallow dish.

Liiike this!

As you can see, it needs to be a metal saucepan with a matching metal lid, not glass, and no hole(s) in it for steam to escape. Idk if they still make lidded saucepans with metal, holeless lids, come to think of it...since I use several that are part of a set made in the 70′s!

SPIDER DONUTS:

2 cups (or 250g) all-purpose flour

3/4 tsp baking powder

1 tsp baking soda

1 and 1/2 tsp ground cinnamon

1/4 tsp allspice

1/8 tsp ground ginger

1/8 tsp ground nutmeg

Sprinkle of ground clove

1/4 tsp salt

1 and 1/2 cups (or 360ml) apple cider - reduced down to 1/2 cup (or 120 ml)

1 large room temperature egg

1/2 cup (or 120 ml) room temperature milk

2 tablespoons (or 30g, or 1/4 stick) melted unsalted butter

1/2 cup (or 100 g) packed brown sugar, light or dark works fine (I used dark)

1/2 (or 100g) cup granulated sugar

1 tsp vanilla extract

Glaze:

2 or 3 tablespoons blueberry puree

1 cup (or 200g?) powdered sugar

2 tablespoons (or 30 g, or 1/4 stick) melted unsalted butter

Topping:

About 1 cup (or 200 g?) white chocolate chips, melted

Heat your apple cider in a saucepan over medium-low heat. Have it simmer for up to 10 minutes or more, stirring occasionally. Keep checking every 5 minutes afterward to make sure it’s evaporating. You’re likely to still have a bit more than 1/2 cup after 20-30 minutes, that’s okay. Pour the reduced cider into a 1/2 cup measuring cup, and feel free to drink whatever’s left.

While the reduced cider cools, preheat your oven to 350 degrees F (or 177 degrees C) and grease your donut pans (you’ll need at least two 6-cavity donut pans).

Combine flour, baking powder, baking soda, salt, and spices together and set aside.

In a separate bowl, whisk together the melted butter, egg, brown and granulated sugars, vanilla, and milk. Pour into the dry ingredients and stir together while slowly pouring in the cooled apple cider reduction. Stir until fully combined and no streaks of dry flour remain. Your batter will be slightly thick. Do not overmix, it affects the texture.

Spoon or pour the batter into the donut cavities. I just scooped it in, but you can try using a piping bag, which is recommended in most cake donut recipes!

Bake for 10-12 minutes or until fully risen and not shiny. The tops should be a nice golden brown, and a toothpick inserted in should come out clean. Also, if it springs back when you poke it, that’s another sign they’re done. Use whatever testing method works best for you.

While you wait for the donuts to cool, get the ingredients ready for the glaze! Combine 1 cup (200 g?) of frozen blueberries in a saucepan with 2 to 3 tablespoons of water. Cook over medium-high heat and let the berries bubble for a few minutes. Once fully cooked and a nice hot berry sauce has formed, remove from heat.

Have it cool a little before pouring it into a blender or food processor. With the puree setting, blend until smooth. Measure out 2 or 3 tablespoons of blueberry puree and add to a bowl.

Sift your powdered sugar a couple of times before adding it to your blueberry puree. Melt 2 tablespoons of unsalted butter and add it to your glaze mixture, stirring until your glaze forms.

Dunk cooled donuts halfway into the glaze to frost the tops. Let dry while you melt your white chocolate.

Over medium heat, heat water in a saucepan and place a fitting holeless metal lid upside down over the water - or just use a double boiler if you have one.

Pour the white chocolate chips into your saucepan lid/double boiler and let melt, stirring occasionally. Keep an eye on your chocolate so that it doesn’t burn.

Once your chocolate is fully melted, scoop into a piping bag fitted with a small round tip (you can fill your piping bag by placing it tip side down in a glass so it stands upright, keeping it open by curling the ends around the rim of your glass). Pipe white chocolate spider webs onto your donuts, working quickly before the white chocolate hardens back up again.

Ta-da! You now have delicious apple cider donuts with blueberry glaze and white chocolate spider webs! A multitude of flavors all wrapped up in one Spider Donut - hold the spiders.

Sources:

???, Sally, “Baked Apple Cider Donuts”, Sally’s Baking Addiction, sallysbakingaddiction.com, 9/14/2018. Link: https://sallysbakingaddiction.com/baked-apple-cider-donuts/

Jeanne McDowell, Erin, “Baked Apple Cider Doughnuts”, The New York Times, cooking.nytimes.com. Link: https://cooking.nytimes.com/recipes/1019593-baked-apple-cider-doughnuts

Zhang, Catherine, “Baked Blueberry Glazed Donuts”, Catherine Zhang, zhangcatherine.com, 5/24/2021. Link: https://zhangcatherine.com/baked-blueberry-donuts/

[moth-time]

Reblogging with some meatless meals in response to our chat in the comments! I'm not much of a nutrition nerd so I have no idea how balanced my food is but hey, I'm still alive I have to be doing something right :p I do use a lot of cheese and butter when I'm not cooking for the vegan roomie, because it's delicious. I also tend more toward one-pot-meals, because I don't really have the space for more pots n pans.

Since you mentioned eating gluten-free I'm picking things that can be made as such! I'm writing the recipes down very roughly but if anyone wants more detailed step-by-steps, let me know. I measure with my heart but I can write shit down if I must x)

Gorgonzola Pasta. Really easy one, subtitute gorgonzola with any strong blue cheese of your choice (I've been making it with bleu d'auvergne bc it is very cheap in fall). Pasta sauce is just one shallot, fried in butter until it's glassy, then a cup of cream and as much blue cheese as your heart desires, melted into the cream. Add pepper, salt, nutmeg to taste. Serve w a salad.

Minestone-ish. My go-to fall/winter soup, it's delicious, it's hearty, it fills your heart with joy and soup. This is basically a minestone except the Italians would shoot me on sight for saying so. Ingredience: as many root vegetables as you can get your hands onto but at least four different ones (no beetroot, too sweet), leek or onion, garlic, splash of white wine, can of tomato. Spices of choice but i usually use clove, rosemary, garlic, bay leaf. Fry all your vegetables in butter or oil, glaze with white wine, add a can of tomato and enough water to cover your veggies plus some. Bring to a boil and let simmer for half an hour. If you're feeding an army, you can also add a can of beans and/or noodles towards the end. Serve with grated parmigiano for decadence.

Shakshouka. I know it, you know it, spicy tomato sauce with eggs stays winning. I usually beef mine up with potatoes and carrots (dice and boil in the sauce) and serve with couscous, rice or pasta.

Red or yellow thai curry. My go-to gluten-free, vegan recipe. I make yellow curry with potatoes, peas, carrots, canned lychee if I have them. Red one I usually make with more summer-y vegetables like zucchini and bell peppers, cherry tomatoes, whatever, but I'll also toss carrots or potatoes in there. I use ready-bought curry paste because I am not insane enough to make my own, and I spice it up with fresh ginger, garlic, peppers and generous amounts of soy sauce. I'll also use fish or oyster sauce if I'm not making it veggie, but yknow :p Very filling, very creamy, 10/10 everybody loves curry. Serve with sticky rice.

Mushroom or tomato risotto. I make mushroom risotto if I have nice mushrooms, otherwise tomato. The latter is made with dried tomatoes, lots of garlic, lots of parmigiano. Pine nuts if you can get em for a reasonable price. Very nice with a leafy salad side, with a good strong vinaigrette with balsamico and mustard.

Pumpkin soup. Diced pumpkin and onions, fried in butter or olive oil. Top off with water and vegetable soup stock, bring to a boil. Puree when the pumpkin is soft, add a can of coconut cream, heat again for a few minutes. Spice with either pumpkin spice mix, or yellow curry paste, or garam masala. I kinda spice this one different every time. It's very creamy and sweet so I like to give it a kick with chili, too.

Caponata. Really nice for summer. I'm linking the wikipedia article for that one but you can find recipes online, just make sure yours has aubergine, capers, olives and balsamico. I like to sweeten mine with honey, too. Typically eaten with bread, probably works as a pasta sauce too. Also an excellent side-dish, though a bit labor intensive as a side for me.

Stir fry with whatever the fuck you want. Also one of my go-to for when I have to feed people with food restrictions because you can just toss whatever vegetable you want into a stir fry, you just gotta know your cooking times. Green beans, carrots, bell peppers, zucchini, aubergines, pumpkin, leafy greens, leeks, you name it, you take it. Anything that fries fast is game. I usually beef it up with smoked tofu, which you can marinate before, and should toss into the wok first because you want to fry it nice and crispy. Also add a fried egg on top. Also serve with rice. I really like making my stir-fry with szechuan pepper as my main spice because I'm a sucker for it, but you can also go as simple of weird as you want on this one.

Fried rice. That one takes a little bit of forethought because ideally you need to let your rice sit for a few hours before frying it. Otherwise, pretty easy and very satisfying. I usually put in carrots, onions, spring onions, garlic, ginger, sambal, sesame oil, and unreasonable amounts of egg in mine. I also use shrimp paste if I'm not feeding vegetarians, and sometimes substitute with mushroom sauce or vegetable stock if I got veggie eaters. It is punchier with shrimp paste.

Menus, Oct. 23-30

Several people were open to seeing my menu planning, and it's something I enjoy doing well, so here we go!

Notes: My dishes can all be gluten free (they are, for us) by using gf pasta (we like Rummo brand gf noodles and Tinkyada are good too). Otherwise, we're pretty generally low carb and most things are from scratch, but typically pretty simple. Most of these rely on root vegetables or beans for their carbohydrates.

Feta tomato pasta and sausage --This was viral on Instagram a while back, and I decided to try it. Now my daughter requests it pretty often. I don't make it quite like the original--mostly, I add some zucchini, double the feta, and add a bunch of Italian seasoning. This link is pretty much the same thing. They add shallots, which does sound lovely but costs a bit extra. I cooked some sausage with the meal because I didn't want to load up on pasta, personally, as I'm still staying very low carb.

"Bowl of the Wife of Kit Carson"--modified caldo tlalpeño--Pity poor Maria Carson, whose indigenous name I can't even learn, now remembered by her husband's name. That aside, it's a family favorite. We make it with the entire can of chiles in adobo, but that's a family preference. The avocados are pretty much the vegetable in this one so uhh...have plenty. I make the rice separate, both because that way you can vary it depending on your spice tolerance and because that way the rice doesn't suck up all the soup for leftovers.

Roast whole chicken, roasted mixed root vegetables, and garlicky kale. I basted the chicken with avocado oil (expensive but healthy; feel free to sub cheaper vegetable oil), seasoned it with a Penzey's mix I like called Ozark Seasoning, and stuffed it with rosemary, onions, and garlic. The root vegetables can be whatever; mine were yellow beets (slightly less "earthy" tasting than red, which might be more appealing to some), rutabaga, and carrots. Salt, pepper, and garlic powder is enough, seasoning-wise. And the kale, I blanch and then saute with a LOT of garlic.

Garlic parmesan white beans, brussels sprouts, and Gujerati carrot salad. I've not made the beans yet; they'll be a new dish for us. Sound great, though, and I'm trying to learn more meatless dishes generally and bean dishes specifically. We like to halve or quarter our brussels sprouts, depending on size, steam them, and then eat them with sour cream. And the carrot salad is a longstanding family favorite, which I got from my well worn copy of Madhur Jaffrey's Indian Cooking. This is almost the same recipe, but I don't add cayenne, and I wouldn't use olive oil, since it has such a low smoke point. I'd use peanut or canola or something. It's not spicy or "exotic" tasting, and it's been well-received at potlucks.

Pot Roast. There's no point giving a recipe for this one; just pick one that looks good to you. Just include lots of good veggies. I like carrots, onions, potatoes, and parsnips. It's fun to add a bag of frozen pearl onions, and I like frozen peas put in at the very end of cooking.

Tuna salad. I eat it over lettuce, the others eat it as a sandwich. Dinner for a tired night. My tuna salad is made with well-drained chunk light (in water), finely diced celery, finely diced green salad olives, salt, pepper, and mayo to bind. My family really likes the olives so I go heavy and also use a little of the jar liquid as a salt stand-in.

Deviled eggs and raw veggies with hummus. Another phone-in meal, or it would be if I didn't find making deviled eggs such a hassle. We all love them, but I have some inexplicable personal antipathy for how long they take to make. ANYWAY, my deviled eggs are the bestest, and you will not think so if you eat yours southern-style with (shudder) "salad dressing" instead of mayo, or sweet relish. No, mine are made with salt, pepper, mayo, and lots of finely minced green salad olives, and topped with paprika, preferably sharp paprika.

Pork tenderloin, frozen corn, and stewed apples and quince. Aren't we just POSH? Jacob got me a quince to try at the farmer's market. It's uh...well pretty much I guess it's like a rock-hard and fairly tart apple, with the granular texture of an Asian pear. They're generally eaten cooked, which is why I decided to stew it mixed with apples. So I just sliced the apples and the quince up fine (just leave out the quince if you don't have it which you probably don't, and maybe add a dash of lemon juice instead), simmered them in a couple tablespoons of apple cider (or juice; we had cider), and threw in a teaspoon of pie seasoning, a fistful of dried cranberries (the recipe called for raisins) and very approximately a tablespoon of allulose syrup. Obviously you could just use sugar instead. I topped mine with pecans and it was so so good. Oh, and also the pork: Usually two tenderloins come in a pack of tenderloins, so I put a different seasoning on each just for fun. Various blends. Lemon pepper and Montreal Steak Seasoning are favorites, but tonight I opened an unlabeled container in the pantry and discovered that it was rosemary salt the bestie made and left here, so I mashed it up with some garlic and put that on one, and did bbq rub on the other. The frozen corn....is frozen corn. Except, you know, microwaved.

[magic-and-moonlit-wings]

Cupcake ingredient substitute

I was making cupcakes and realized we were out of milk, but we did have a partial container of whipping cream (about two-thirds of a cup), so I diluted it with water to get the 1-and-a-quarter cups I needed, and the cupcakes turned out extra smooth and fluffy! 

Whipping cream doubles in volume when whipped, so I wonder what adding actual whipped cream would do to the cupcakes ... Cream and water is probably a closer match for milk, though. 

It’s a spice cake, so there’s also cinnamon, ginger, and nutmeg in it. Throw in ground cloves and allspice and they could be pumpkin spice cupcakes; something to think about for October. 

Here’s the full recipe: 

Half a cup of margarine or butter (optional substitute: one-quarter cup of margarine with one-quarter cup of either peanut butter, applesauce, mashed banana, crushed pineapple, grated zucchini, or pumpkin purée) 

1 cup sugar (you can sift this but you don’t have to) 

1 teaspoon vanilla 

2 eggs (optionally, put in the egg yolks first, then beat the egg whites and add them when you add the milk) 

2 cups flour (you can sift this but you don’t have to) 

1-and-a-half teaspoons baking powder 

Half a teaspoon baking soda 

1 cup powdered cocoa (if making chocolate cake) 

For spice cake: 

Half a teaspoon ground cinnamon 

Quarter teaspoon ground nutmeg 

Quarter teaspoon ginger 

For pumpkin spice cake, these plus one-quarter teaspoon each of allspice and ground cloves (optionally, reduce the cinnamon in pumpkin spice so every spice is one-quarter teaspoon each) 

1-and-a-quarter cups milk (optional substitute: two-thirds cup whipping cream, diluted with water to get the needed volume of liquid) 

(This is when you add the egg whites if you separated the eggs) 

Grease and flour a cake pan or muffin tin, or use paper muffin wrappers. I find a little more than 1 Tablespoon of batter per muffin cup bakes into a nice size muffin. 

Bake at 350 °F (175 °C) for 20 minutes, though it’s a good idea to check it at 18 minutes just in case. It might take 25 or 30 minutes if baking a cake instead of cupcakes. 

Spice cakes go nicely with lemon frosting. 

Buttercream frosting ratio: for every 1 cup of powdered sugar (also called icing sugar or confectioner’s sugar), include one-quarter cup margarine (or butter, or crisco), one teaspoon of milk, and one-quarter teaspoon vanilla. 

4 cups powdered sugar, 1 cup margarine, 1 Tablespoon of milk (3 teaspoons), and 1 teaspoon vanilla is the amount I usually make for a full cake or full batch of cupcakes. 

For chocolate frosting, add 1 Tablespoon cocoa powder to start, then increase by the teaspoon until you get the degree of chocolatiness you want. 

 Add other frosting flavourings, such as lemon juice, one-quarter teaspoon at a time and taste-test. 

If icing is too thick, add milk or water, 1 teaspoon at a time. 

[peace-coast-island]

Diary of a Junebug

Making omelettes at an egg farm

Annika has an egg farm, e-i-e-i-o... On this farm she has a bunch of chickens, e-i-e-i-o!

Literally the first thing that popped in my head when Annika posted about buying the farm. I still can't believe the place is hers - and Kaisa's too - like it was totally unexpected but with how things are turning out now, I can't imagine it happening any other way!

Running an egg farm was pretty much an accidental thing. Old Mr. Elmhearst built the place about fifty years ago, becoming known as the egg and poultry man for nearby towns. Then about a few years ago, he had to go into semi-retirement for health reasons before fully retiring last year. He then sold the farm and moved away to live with family. A neighbor took care of the chickens in the meantime while waiting for someone to buy the place.

It was the neighbor, Vint, who planted the idea of Annika running the egg farm through an offhand comment. Being a farmer himself, as well as the owner of the local produce stand, keeping up the egg farm on top of that is just too much for him. He's been helping Mr. Elmhearst find buyers but it turns out that egg farmers are a niche market. Of course, Vint's willing to keep running the place on the side for as long as it takes to find a new owner, but he can only do so much.

He mentioned the dilemma to his friends, who have also been helping out in terms of keeping up and looking for potential buyers. Annika and Kaisa were hanging out at the diner with a friend when Vint approached them and the guys got to talking about the egg farm. Annika and Kaisa were aware of the situation so Kaisa offered to pass the information along to her colleagues at the hospital.

What caught Annika's attention was the money. When Vint mentioned how successful Elmhearst was in terms of the money he made, Annika was all ears. Over the next several days she did a lot of research and asked Vint about the place. No one had any idea what she was thinking - they all thought she was just curious.

Let's just say that when Annika announced that she was going to buy the egg farm, no one believed her. Even Daisy Jane and I were questioning it when she posted about it online. It's not that we didn't think she could do it - more like why would someone with absolutely no background in farming want to take on something as big as running an egg farm? Given how at the time Annika was going through a bit of a rough time, it seemed like an impulse decision. Can't blame her though, as I too would've hopped on to the first opportunity to break out of a rut no matter how out of left field it was, especially if it fell straight into my lap.

Using her life's savings, Annika bought the egg farm. She had to do some poking and prodding to get Vint and Mr. Elmhearst to sell it to her. Reluctantly, they accepted her offer, cutting the price in half and saving half that money in case Annika changed her mind. Kaisa wasn't too crazy about the idea either, but she supported Annika on this new venture, offering to help out when Vint was unavailable.

As expected, Annika had a rough transition. Up until then she had never done anything related to farming or raising chickens. She never even had her own garden or took care of more than one plant at a time. Everything was brand new to her!

No one would hold it against her if she gave up. There were many times when she wanted to throw in the towel but she said that a little voice in her head kept telling her to get back up. Annika figured that a year was enough time to figure out whether or not running an egg farm's her thing - the others weren't sure if she was going to last a few months. Again, it's not that she can't do it, it's a question of whether is this something she really wanted to do.

Fast forward about six months in and everything's changed! Things still aren't 100% smooth, but it looks like Annika's found her footing. Just when she was about to admit that raising chickens wasn't for her, she decided to give it one last go. It's still a lot of work but Annika's finally starting to enjoy it. Big plot twist, right? From finding a routine that works for her to getting more comfortable working with chickens, Annika found that running an egg farm isn't too intimidating once you finally know what you're doing.

It also helps that she has loyal customers - mainly friends and family at the moment - so that's been keeping her afloat. Even when she struggled with the farm, she managed to break even with the profits and upkeep, which is actually pretty good. Obviously she's nowhere near how Elmhearst ran the place at its peak, but if she keeps this up, maybe she'll get there in a few years. For now she's happy that she's making a profit, and that buying the farm wasn't for nothing.

Seeing the quaint little farm in the countryside with the chickens and pastoral scenery, I can see why Annika was charmed by this place. It's one thing to read about her posts about the farm online, it's another to see her run the place. Annika's always been a fast learner, but being able to pretty much run an egg farm with no experience is an impressive feat! And of course, Vint helps out whenever he can so that makes things a little easier. Annika hopes to fully run things by herself once she's got everything down.

The house is in the process of renovations since it's pretty old. Elmhearst managed to fix up the place as much as he could before selling, but there's still a lot that needs to get done. Fortunately most of what's left to be fixed isn't really anything big, but now with Kaisa in the process of moving in with Annika, she wants to make sure the house is in tip top shape before she settles in.

That's part of the reason why me and the campers are visiting here. Aside from wanting to meet up with old friends, of course. I'm always accumulating on craft materials so I try to use them up rather than let them sit in my inventory because you can only store so much stuff at a time.

Along with building stuff for the house, we also got to help Annika out on the farm. She has six chickens, nicknamed the Spice Girls because of their names - Ginger, Cinnamon, Pepper, Cayenne, Anise, and Nutmeg. Aren't they cute names? I have never been in a chicken coop before so it was an interesting experience. Still getting used to being around them - I don't know why but I'm afraid of getting pecked or bitten by them. But for the most part they're pretty tame and friendly. I can see why Annika became attached to them once she got used to them.

Yeah, I don't know how Annika does it. Honestly, I probably would've given up as soon as the chickens started acting out. Farm life just ain't my cup of tea so anyone who can run one all by themselves is impressive in my book. I'm so proud of Annika and her accomplishments!

Kaisa stops by often to drop off some of her stuff and help out around the farm. I think her moving in with Annika is for the best. She's a nurse at the hospital, working the night shift - something that her dad and brothers aren't happy with. Basically they're early birds while Kaisa's a night owl - and the guys often make fun of her for sleeping in and such. Like, no offense to those who like waking up early but why do some of them feel the need to flex on that? I'm a night owl myself and why some people see that as a flaw that needs to be fixed is a mystery to me.

Like I said, Kaisa works the night shift from 7PM to 7AM. Being a new nurse, most of the entry level positions are for nights, so you gotta take what you can get. Working nights isn't bad though, things are a bit more quiet and you get paid more. Plus it's not like Kaisa's become nocturnal - she only works three days a week - so it's not like the job's taking over her life. In fact, the night shift works out perfectly for her and she loves it!

Literally the only reason why her family doesn't like it is because it's inconvenient for them. By inconvenient, I mean it goes against what they believe. Kaisa's dad has been pushing her to switch to days now that she's been working for over a year, which Kaisa has no desire to do. It also doesn't help that her family sees the night shift as a "lesser" position because patients are usually asleep at the time despite the fact that she is just as busy and gets more benefits from the job. Now it's getting to the point where Kaisa's finally fed up with them trying to push their standards on her that it's time for her to leave the nest.

I honestly don't understand people who feel the need to push their own ideals into others. They're the kind of people who act like their way is the best and if you aren't like them, then you need to be fixed. Although a good number of them do mean well sometimes, it's just exhausting trying to get them to understand that not everyone functions like they do.

Vint also drops by from time to time to help out and check in on us. Annika credits him for being the reason why she kept trying on the egg farm. Had she been running it all by herself, she would've given up after a few days. Kaisa says he's a good guy, but has a tendency to spread himself a little too thin. Although the three of them grew up together in the same town, it wasn't until Annika became neighbors with Vint when they really got to know each other. So in a way, he's become Annika and Kaisa's mentor/older brother figure. I'm looking forward to getting to know him some more in the next few days.

In between renovations and tending to the chickens, we got to looking up egg recipes like omelettes, quiches, custards, and more. Today we made omelettes as Vint gave us a big box full of fresh dairy and produce. I'm not an expert at making omelettes so it was good practice! Though, to be honest, I'm not the biggest fan of omelettes - they're a bit heavy and eggy for me so I can only enjoy them once in a while. But I have to say, using fresh eggs and veggies really do make a difference!

Since we were feeling creative from all the building and interior decorating, we kinda threw together an omelette contest. It's always fun to come up with new recipes and share them with friends!

Pancetti made an arugula, salmon, and goat cheese omelette over toast. I don't know why I never thought of having an omelette over toast - it's genius! Plus the goat cheese and salmon balance each other well while the arugula adds a nice contrast to the flavors. I think this is my favorite out of all the omelettes we made today.

Erik's creation is a pizza omelette, a creation that's fun to put together. It's basically a pizza but the crust is a cheesy omelette. Drizzle marinara, add some cheese and other toppings and voila - pizza omelette! I made mine with mozzarella, ricotta, onions, peppers, and sausage.

Plucky threw together an omelette salad topped with a creamy ranch dressing. The omelette's made with caramelized onions and chopped up into strips. For the ranch, she made some buttermilk, added a bunch of herbs and seasonings, and drizzled it over the salad. For some reason I don't like eggs in my salad but this is an exception - especially with the dressing.

Claude went for a dessert omelette, an interesting twist that turned out great! You'd think it would end up tasting like sweetened scrambled eggs or a custard gone wrong, but it's not. It's kinda like a pudding in terms of texture, but not overly sweet thanks to the cream cheese. To add to the dessert element is coconut sticky rice, which pairs well with the cream cheese omelette.

It's been fun helping Annika and Kaisa out on the farm. Like I said, none of us ever imagined Annika, out of all people, to run an egg farm. There's still a lot that she has to learn, which she's looking forward to. It's a lot of work, but she's been enjoying it a lot. Now that I've seen it for myself, I can't imagine her doing anything else. I can't wait to see where this venture will take her!

Tomorrow's more of the same - renovations, collecting eggs, and tending to the chickens. We're also gonna make puddings and help set up for the Apple Dumpling Festival, where Annika's running an egg stand.

[bakingtherapy]

Briella’s Pantry Baking - #4- Oatmeal Pomegranate Muffins

Sul Sul, Gerbits. Since my dad sent me the mini loaf pan, I have been obsessed with them. I love that I can make mini bread. For some reason, whenever I looked at a normal-sized loaf pan I would always kind of hyperventilate. Worrying if I would ruin the bread that I spent hours on. But with the mini loaf pans, I don’t feel this way.  I feel more confident. 

So today, we will be making oatmeal pomegranate mini loaves, using a muffin recipe. This recipe is one of two that my mom has made in the past. Granted they both come from the same person, it is just a newer version that she usually uses. But, today I decided to use the older version of the Betty Crocker Muffin Recipe. 

You are going to need:

an egg

milk

vegetable oil

flour

sugar

baking powder

salt

oatmeal

Pomegranates.

The recipe with all the measurements is going to be in the description below. 

First things first, preheat your oven to 400°. You are going to grease the bottoms of your muffin tins, or your mini loaf pan. 

The recipe says to just grease the bottoms, however, I personally find it easier to grease the whole muffin area, that way it is easier to take out of the muffin tin, and you have less muffin crumbs on the sides of the tin. It is easier to clean, that way.

You are going to combine your wet ingredients first, place a beaten egg, your milk and oil. You are also going to add your fruit to this part of the muffins.

 I used pomegranates, the recipe I used says raisins. If you want oatmeal plus fruit muffins, then you would just add your fruit with your wet ingredients. 

Next, add the dry ingredients all at once. This includes your flour, and oats. sugar, baking powder, salt, nutmeg, and cinnamon. 

You are going to stir the two mixtures together until the flour is moistened. The butter is going to be lumpy. 

Fill the muffin tins or whatever you are using ¾ cup full or I used two cookie scoops full.

The trick with muffins is you want to take the time the recipe says and half it, and then move them around, and do the other half. So what I mean by this is I knew that with the mini loaf pans it was only going to take 10 minutes to cook the muffins fully. 

I put the timer on for 5 minutes, and once the timer was done, I moved the two loaf pans around in the oven. Moved the bottom one to the top and vice versa. And then I cooked the mini loafs for the remaining 5 minutes.

I hope you gerbits liked this recipe. Make sure to like and subscribe for my recipes in the future. I honestly had no idea what I was going to do after Briella’s Winterfest Baking was done. Because I loved hanging with you guys. 

And having you learn more about who I am as a sim. I hope that you gerbits like this Pantry Baking as much as I do, hope to see you next time. Vadish, Dag Dag!

Show the original author some 💖💖💖 Betty Crocker Cookbook

Printable version of this recipe: on the blog

Feel free to support me on:

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[megasmoothierecipestips]

Super Quick Breakfast Recipe With Fresh Fruit

Here is a super quick breakfast recipe that is not only healthy but a great way to add more fruit into your daily diet. Fruit smoothies are a great breakfast idea and this quick and easy recipe will have you in and out of the kitchen in no time.

Here is a basic smoothie recipe that is simple, versatile and can be changed depending on available ingredients or whatever you may have a taste for when you make your smoothie. You are limited only by your imagination on the flavor varieties you can invent.

Quick and Easy Smoothie Directions:

Just pick a liquid, a fruit or fruit combination, a protein addition and (if desired) a sweetener and/or spice. Adjust ingredients according to your own taste. The measurements for this quick breakfast recipe make a single serving.

For blending instructions, simply place all the ingredients, starting with the liquid, into a blender and add a few ice cubes. Put on the lid and blend until smooth. Add more ice cubes and/or liquid if needed to achieve the desired consistency.

Liquid: I use one cup of plain or vanilla low-fat rice, soy or almond milk but you may prefer to use low-fat or fat-free milk or plain or vanilla yogurt. Sometimes I swap out the milk and simply use just plain unsweetened fruit juice like orange, cranberry, apple or pineapple juice.

Fruit: I usually use about a cup to a cup and a half of fruit (cut into small chunks if needed), either a single type or a combination (see fruit combination ideas below), such as bananas, berries (strawberries, raspberries, blackberries or blueberries), peaches, melon (cantaloupe, honeydew or seedless watermelon), pineapple, papaya, or mango.

Extra Protein: Adding a scoop of protein powder to your smoothie adds extra nutrition very easily. Try a flavored protein powder (like chocolate or vanilla) to add a little extra flavor to your smoothies. You could also add some silken tofu to your smoothies (about 2-3 ounces per smoothie). Just break it up a little as you put it into the blender.

Sweet and/or Spice: I drizzle in some honey, agave syrup, maple syrup or even a little brown sugar to my own taste. Sometimes I will add a pinch of spice like cinnamon, nutmeg or pumpkin pie spice to add a little extra layer of flavor. Some other ideas are to use are a little coconut cream or grated coconut, a little cocoa powder or a little lemon or lime zest.

Here are some flavorful fruit combinations you might like to try: - mango, banana, and orange juice or - blueberries and banana or - strawberries and raspberries or - mango, strawberries and banana or - cantaloupe and mango or - strawberries, cocoa powder, and cinnamon - mango, papaya and cinnamon

[simplelittlebrowngirljae]

Yummy Sticky Buns

Yummy Sticky Buns!

 I have been craving a cinnamon bun for a good while now, and sadly, I can’t have one. Why???? Because I am allergic to cinnamon and nutmeg and still have yet to find an alternative that I am also not allergic to ( I am also allergic to all spice, cardamom and cloves). With that being said, I have gone without some of my favorite foods…until this morning.

I have been in a bit of funk, and that has been compounded by current events in our nation ( the deaths of George Floyd, Ahmaud Arbery, and Breona Taylor and the Birdwatching situation in Central Park) and I finally realized I needed to protect my peace and take some time out to do some self care and nurture my mental health. For me, baking helps to soothe my mind and relieve stress. And this morning I decided to conquer something I have been avoiding in baking repertoire for years: cinnamon buns!

Now, I am sure you are wondering how I made cinnamon buns when I am allergic. Well, great question and I have an answer: they aren’t really cinnamon buns. I did a sticky bun of sorts! I used caramel as my center and well, I think I stumbled on to something!

And I am also sure you guys are wondering why I have been posting so many recipes up here lately and well, the answer is simple. Living with chronic illness requires adapting your diet. And i know that this task can be super difficult and for some, it is hard to know where to begin or even what is good and what we should stay away from. I figure if I can post some ideas to help guide your meal planning and shopping, then I have done my job. So hopefully this will help someone out!

So here is what I did!

Ingredients for the buns( I halved this recipe so my pics depict half of what is listed in the ingredients):

-          2 and ¾ cups gluten free flour

-          ¼ cup Splenda

-          1 tsp salt

-          1 yeast packet

-          ½ cup unsweetened vanilla almond milk

-          ¼ cup water

-          3 tablespoons vegan butter or any butter you have on hand

-          1 large egg

Filling

-          2 tablespoons butter melted

-          ¼ cup Sugar free caramel syrup

Frosting

-          ½ cup 1/3 less fat cream cheese

-          4 tablespoons Swerve Confectioners’ sugar

-          1 tsp almond extract

-          2 tsp vanilla extract

-          3 tbsp unsweetened vanilla almond milk

In a bowl, combine flour, sugar, salt and yeast and whisk together. Set aside

In another bowl, combine milk, water and butter and microwave until butter is melted and mixture is warm to the touch. Add to the dry ingredients and add the egg in. Stir until a dough forms.

On a lightly floured surface (I put some wax paper down and then the flour to keep things neat and easy to work with), knead the dough for about 3 minutes. Place in a greased bowl for 10 minutes and cover.

Time to fill your rolls! Take the dough out and roll out in to a 14 by 8 inch rectangle. Spread softened butter and the sugar free caramel syrup on top. I rolled my dough onto floured wax paper, which made this next step super easy. Roll the dough tightly and then cut into even rolls. You should get 10-12. Arrange lightly onto a baking sheet or into a Pyrex dish that is lightly greased. Cover the rolls tightly and allow them to rise for 60-90 minutes in a draft free environment.

Once risen, bake the rolls in preheated 375 degree oven for about 25-28 minutes. Let cool and then ice! ( while your rolls are cooking you can make your icing!)

 Enjoy!!!

[thedisneychef]

Can Cinnamon Roll Recipes: Tips and Techniques for Baking Success

Cinnamon rolls are one of my all-time favorite treats. Whether I'm hosting a brunch or treating myself to something sweet, these delicious breakfast pastries never fail to hit the spot. But what about trying out new recipes? Can cinnamon roll recipes be improved upon? In this article, we'll explore some ways to make your homemade cinnamon rolls even better! From adding unique fillings and toppings to experimenting with different shapes and sizes, there is much more than meets the eye when it comes to making the perfect pastry. We'll also discuss how you can up your game in terms of presentation so that your creations look as good as they taste. So grab your ingredients and let's get baking! Maybe You Also Like: - Can Chicken Salad Recipes - Can Cooker Kielbasa Recipe: A Delicious and Easy Meal Idea - Can Corned Beef And Cabbage Recipe Making Delicious Fillings I'm a big fan of cinnamon rolls, so I love coming up with creative and delicious fillings for them. From flavored frostings to fruit glazes, there are lots of options to explore! One great way to make your cinnamon rolls stand out is by using flavored buttercreams or cream cheese frosting instead of plain white icing. You can experiment with different flavors like chocolate, vanilla bean, mint, and more - all you need is some good quality butter and powdered sugar. A few drops of food coloring can also help give the icing an extra special touch. If you're feeling adventurous in the kitchen, you could also try making your own fruit glaze from scratch. Start with fresh fruits such as strawberries, peaches, raspberries or apples – blend them together until they form a thick paste then spread it over each roll before baking. The end result will be mouthwateringly sweet and sure to impress anyone who tries it! Creative Toppings For Visual Appeal Now that you’ve got your delicious fillings ready to go, it's time to get creative with toppings! Adding flavor and visual appeal is a must when creating the perfect cinnamon roll. While there are plenty of classic topping options nuts, frosting, raisins there are also some more creative glazes you can try too. One way to add sweetness and create an amazing aroma is by adding a honey-vanilla glaze. Simply whisk together equal parts of honey, butter, heavy cream and vanilla extract until smooth. Drizzle this on top of your rolls before baking for added sweetness and fragrance. You could even take things up a notch by mixing in orange or lemon zest if you like a citrusy twist! If you're looking for something extra special, why not make a spiced caramel sauce? Simmer 2 cups of light brown sugar with 1/4 cup of water in a pan over medium heat until melted. Add 3 tablespoons of unsalted butter and cook for about 2 minutes until combined. Then stir in 1/2 teaspoon ground ginger and 1/4 teaspoon each ground allspice and nutmeg before removing from the heat - now you have a gloriously spiced caramel sauce perfect for drizzling over your rolls! Shaping For Unique Designs Shaping cinnamon rolls requires careful consideration of dough texture and the desired flavor variations. I like to roll out my dough fairly thin, but not too thin that it tears apart easily. After rolling the dough into a rectangle, I spread melted butter on top before sprinkling with sugar and cinnamon. Then I can either roll up the rectangle lengthwise or cut it in half width-wise and twist each section together for an interesting shape. To create fun designs, try cutting shapes out from strips of rolled dough; use cookie cutters or simply use scissors for freehand cuts. You can also braid multiple strips together for a unique look. Experimenting with different textures and flavors is encouraged as well! For example, adding chopped nuts to your filling will give you some added crunch while using brown sugar instead of white will deepen the sweetness of your cinnamon rolls. No matter what design you choose, make sure all edges are sealed tightly so that none of those delicious ingredients escape during baking! Decorating For The Perfect Presentation Nothing is more satisfying than the perfect cinnamon roll! After you’ve perfected your dough and rolled it out, it’s time to add flavorings, fillings, and icings. You can get creative here by experimenting with different textures and flavors for an unforgettable treat. For example, try adding a layer of melted butter before sprinkling on spices like cinnamon and nutmeg. Then, spread a creamy filling overtop – think cream cheese or mascarpone – followed by a drizzle of honey or maple syrup. Lastly, top off your creation with silky smooth icing that adds just the right amount of sweetness. Your friends and family will be impressed at the final presentation of these delicious rolls! Baking For Perfection When it comes to baking cinnamon rolls, the key to success is all in the preparation. From pre-baking ingredients like flour and yeast, to specific dough mixing methods, each step of the process plays a vital role in achieving that perfect final product. For starters, when measuring out your dry ingredients for the dough, make sure you’re precise with measurements – too much or too little of one ingredient can really throw off the balance of flavors. Once combined with wet ingredients such as butter, eggs and milk (or other dairy substitutes), kneading becomes critical for creating an even texture throughout the dough. This can be done by hand or using a standing mixer; however, note that overworking will result in a tougher roll! After resting for about an hour at room temperature, it's time to shape and fill them up before their second rise. At this point, take your time rolling out pieces into thin circles so they bake evenly and absorb all those flavorful spices like nutmeg and cloves during cooking. Lastly, don't forget to generously brush on some melted butter prior to adding any delicious toppings like raisins and walnuts - these are guaranteed to delight every taste bud! With all these steps completed correctly and carefully followed, you'll have perfectly baked cinnamon rolls ready in no time! Frequently Asked Questions What Is The Difference Between A Cinnamon Roll And A Cinnamon Bun? The main difference between a cinnamon roll and a cinnamon bun is the type of dough used. A cinnamon roll typically uses yeast-leavened dough, while a cinnamon bun usually has more of a sweet brioche or pastry-like texture from being made with buttery, non-yeast dough. Additionally, icing variations can differ - for example, you might find cream cheese frosting on your cinnamon rolls but not necessarily on buns. And if you are looking for vegan options, look out for recipes that call for plant-based ingredients such as almond milk and coconut oil in place of dairy products. Can I Make Cinnamon Rolls Without Yeast? Yes, you can make cinnamon rolls without yeast! You'll need to use a no-yeast substitute or traditional baking methods instead. Traditional baking methods involve using a combination of ingredients such as flour, sugar, butter and eggs to form the dough base for your rolls. Once this is done, simply add in spices like cinnamon and nutmeg before rolling out the mixture into small circles and adding any optional fillings (like nuts or dried fruit). Bake until golden brown and enjoy! Is It Possible To Freeze Cinnamon Rolls For Later Use? Yes! It is possible to freeze cinnamon rolls for later use. To do this, you'll need to properly prepare the rolls and store them in an airtight container or freezer bag. When frozen, place the rolls in temperatures below 0°F (minus 18°C) which will prevent bacteria from growing and help retain flavor. When it's time to eat your defrosted cinnamon rolls, take them out of the freezer and let them slowly thaw either on a countertop or in a refrigerator before reheating. What Is The Best Way To Store Cinnamon Rolls After Baking? Storing cinnamon rolls after baking is simple, and will help keep them delicious for longer. The best way to do this is to store them in an airtight container on the countertop or in the pantry for up to two days. If you want your rolls to stay fresh even longer, you can freeze them in a sealed container for up to one month. A good general rule of thumb is that storing tips and paying attention to shelf life are key when it comes to keeping your cinnamon rolls tasting great! Can I Make Cinnamon Rolls With A Gluten-Free Flour? Yes, you can make delicious cinnamon rolls with a gluten-free flour! All it takes is making some simple swaps and adjustments to the traditional recipe. For instance, use gluten-free all purpose flour instead of regular wheat flour and dairy free alternatives like coconut oil or vegan butter in place of regular butter. You could also experiment with other gluten free substitutes such as almond meal for an added nutty flavor. With these easy swaps, you'll be able to enjoy your favorite cinnamon roll recipes without worrying about gluten sensitivity. Conclusion Making cinnamon rolls is a great way to add something special to any breakfast or brunch. Whether you’re using yeast, gluten-free flour, or no yeast at all, there are plenty of ways to make delicious and unique cinnamon roll recipes. Plus, with the ability to store them in the freezer for later use, it makes it easy to have freshly baked cinnamon rolls anytime! So whether you’re looking for a treat for yourself or your family, try making some homemade cinnamon rolls – they won't regret it! If you're looking for more delicious recipes to try, be sure to check out The Disney Chef's recipe categories! Whether you're in the mood for something sweet like a cake recipe, something savory like a chicken or pork recipe, or something fresh like a vegetable or seafood recipe, there's something for everyone. And if you're a meat-lover, don't forget to check out the beef recipes category for hearty and satisfying meals. With so many options to choose from, you're sure to find a new favorite recipe to add to your collection. Read the full article

[dailyveganmeal]

Old-Fashioned Apple Cinnamon Coffee Cake

This Old-Fashioned Apple Cinnamon Coffee Cake has an oatmeal streusel, a creamy vanilla glaze and is loaded with fresh apples, walnuts and cinnamon flavor in an ultra moist, delicious coffee cake!

Best news?  It's vegan too!  Isn't that awesome?  No weird ingredients in this, so for those that turn their noses up, no need!  We all have someone we know that will not try anything if they think it might have something like tofu or chickpeas in it. But this recipe has ingredients that will be embraced by all, and who doesn't love an old-fashioned home-made apple coffee cake?

It's so amazing to serve for a sweet breakfast or a delightful afternoon snack with a hot cup of coffee. Definitely would be such a wonderful idea to give to a friend or family member, and of course it's worthy of any family reunion or potluck.  It's best warmed up in the microwave, so feel free to store it in the fridge if you want to nibble on it through out the week.

You don’t even need your mixer for this recipe.  It's a pretty straightforward recipe in 3 stages: the cake, the streusel and the glaze. If you want to omit the oatmeal streusel and/or the vanilla glaze for a simple, delicious apple cake, without all the bells and whistles, it's totally acceptable.  It'll still be amazing!  Some other add-in ideas would be raisins, pecans or even some coconut.  Maybe 1/2 cup or less, so you don't overload it too much.  This cake is dense and delicious and reminds me of a earthy German apple cake. You can also make it a little healthier with using whole wheat flour.  We love using a half and half combo, half all-purpose, half whole wheat to give it a nuttier texture, but it will be good whatever you use!

Old-Fashioned Apple Cinnamon Coffee Cake Amazon Affiliate Shopping Links 8 inch round pan White whole wheat flour Organic sugar Organic brown sugar Organic powdered sugar Ground ceylon cinnamon Baking soda Allspice Nutmeg Vegan butter Unsweetened applesauce Pure maple syrup Vanilla extract Non-dairy milk Walnuts Old-fashioned oats Flax

This Old-Fashioned Apple Cinnamon Coffee Cake has an oatmeal streusel, a creamy vanilla glaze and is loaded with fresh apples, walnuts and cinnamon flavor in an ultra moist, delicious coffee cake! Dry Ingredients:Dry Ingredients:1 ¼ cup white whole wheat flour or all purpose flour (or combo equally 1 ¼ cups, can also use gluten-free flour like Bob's Red Mill)1/2 teaspoon baking soda1/2 teaspoon salt1 1/2 teaspoons ground cinnamon1/4 teaspoon allspice1/4 teaspoon ground nutmegWet Ingredients1/2 cup vegan butter (melted or oil of choice)2/3 cup organic sugar½ cup unsweetened applesauce (or 2 flax eggs)2 teaspoons pure maple syrup ( or 1 teaspoon vanilla extract)1/4 cup unsweetened almond milk (at room temperature)1 1/2 cups tart apples — peeled and diced (such as Granny Smith (about 2 medium))Optional: 1 cup walnuts, roughly chopped STREUSEL TOPPING2 tablespoons vegan butter, melted1/2 cup organic brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon salt3/4 cup old-fashioned oats (can use gluten-free )1/4 cup walnuts, roughly choppedVANILLA GLAZE3/4 cup organic powdered sugar2 tablespoons unsweetened almond milk1 teaspoon vanilla extract Streusel ToppingIn a small bowl, combine the oats, brown sugar, cinnamon and salt. Pour in the melted butter, then stir until the mixture forms large crumbs. Stir in the nuts. Set aside.Apple CakePreheat the oven to 350 degrees F. Grease an 8-inch round spring form pan, line the bottom with parchment paper, then grease once more. Set aside.Combine melted butter, sugar, applesauce (or flax eggs), and maple syrup (or vanilla extract) in a large bowl until blended. Add in the flour, salt, cinnamon, baking soda into the wet mixture, stirring until blended.Stir in apples and walnuts, batter will be thick. Spread batter into prepared pan.Sprinkle the streusel mixture over the coffee cake batter in the pan. Set aside.Bake the coffee cake for 50-60 minutes, or until the top is light golden brown and the cake feels firm to the touch, or a toothpick comes out clean. Let cool in the pan on a wire rack for 20 minutes. Run a butter knife around the cake’s edges to loosen it, then unmold.Vanilla GlazeWhisk together the powdered sugar, non-dairy milk, and vanilla extract until smooth. Drizzle over the warm cake after it has been unmolded. Enjoy warm or at room temperature.

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[windandwater]

Crunchy Creamy Sweet: Apple Cider Pancakes

It’s fall and I’m team apple cider in the war I made up on pumpkin spice so all I’m doing every week is baking an apple cider good and eating it while talking shit about pumpkins. Here’s some notes on what I made this week!

I don’t know who the fuck writing these recipes keeps thinking it's a good idea to just use un-reduced apple cider. No!! Bad!! Never do that! Always reduce by half, so in this case I reduced from 2 cups to 1 cup.

Also why tf do they always only use cinnamon?? I added about 1/8 teaspoon each of nutmeg, allspice, and cloves. That’s rough measurement though, I do what looks and smells good.

I didn't bother putting shredded apples in, b/c I just now noticed that instruction. oops.

I also didn't make the topping, and probably never will, because I have dark maple syrup.

Ate these with smoked turkey sausage and a roast vegetable that doesn’t pair at all for dinner. Judge all you want, I am living my best life.

[aglio-knoblauch-chasnik]

Two things I made tonight

These don’t go together in the traditional sense of matching flavours but damn if I don’t feel full and warm and happy on this autumn day. Also these were flavor bombs. They’re under a cut because this is a long recipe set. Also I wrote this out to describe the way I made it, which was by starting my soup and finishing my risotto and THEN finishing my soup. Use at least 3 cloves of garlic in each because it’s starting to be cold and flu season and we’re not about that life. 

FIRST DISH: Mushroom “risotto” (in quotations to hopefully avoid making mod Ultima angry, probably, because this is definitely not an exact replica of the Italian classic - more like my bastardization of the method, but damn if it doesn’t taste good! Plus sushi rice is cheaper than arborio or any of the “proper” risotto rices)

You need leek, garlic, mushrooms, butter, sushi rice, bay leaf and rosemary (dried or fresh, not much), salt, pepper, and a handful worth of grated cheese like Fontina or Grana Padano or whatever is gonna have rich umami flavour and get kinda melty, but not too melty. 

Cut up a leek (slice down the long part, only use white and light light green parts, rinse between the layers and then chop into small even pieces) OR just use finely minced onion. Save a small handful for the soup below. Oh, by the way, follow step one from the soup recipe before continuing. 

Get at least 3 cloves garlic minced up fine, and also chop 6 small or 3 very large mushrooms (a handful, or half one of those small containers). 

Use low heat for all of this, trust me. You want it to cook but not burn and that’s a fine line to walk. 

Cook the leek down in some butter in a medium frying pan with decent sides, then add the garlic and mushrooms and stir on low heat until they brown up and aren't burning. Cook them slow! 

Then remove them. Melt more butter just so the bottom of the pan is coated, about a tablespoon or so. Then add 1 cup of sushi rice. It's gotta be sushi rice. 

Coat the grains evenly in butter and stir really often until the rice starts to get toasty. Keep scraping. 

Have 2 cups chicken stock on the side - borrow your roommates halal chicken powder if you’re planning to share it with her (I did). Slowly add it about 1/3 - 1/2 cup at a time, stirring up the rice so the liquid is evenly mixed through, and then steam until most of the liquid is absorbed into the rice. It takes about 20 min from start to finish. 

Add a couple bay leaf and some rosemary in too if you want!

Then once the rice is mostly cooked, add the mushrooms and leek back in. Stir around, then top with a small amount of melty white cheese (like fontina) or some parmesan. Eat it while you keep your soup (below) warm. 

SECOND DISH Carrot Ginger soup 

You need: 5 medium carrots, peeled; at least 3 cloves of garlic; some additional leek leftover from the above. A big knob of ginger (about 2 tbsp worth if I’m honest), peeled and minced finely. A tbsp of turmeric, ground. Nutmeg, pepper, a tbsp of honey or brown sugar. Plain Greek yogurt to serve. 

This is a blended soup which means you can sweat some veggies in a pot while roasting the others and working on your starch dish (aka the risotto above), so don’t be too fussed about letting this one simmer a good long time. 

Chop the carrots into largeish bite size pieces and preheat your oven to 375 and get some foil on a pan. Blanche the carrots if you don’t want them to take ages. Put them in the oven tossed with some neutral oil like canola and the garlic, and roast it while you start to make your risotto. Stir if you remember to and wait til the carrots are soft. 

Also while you make your risotto, sweat down the remaining leek in a medium saucepan and forget about it for a while until the leek is transparent. 

At some point throw in your ginger. We’re all about gently cooking this in as relaxed a manner as possible. This is a serious recipe. 

Add the turmeric and stir, then add 2 cups of chicken stock (halal! Be nice to your Muslim roommates!) 

When the carrots are soft, tip them into the stock and

Blend it all up then return it to the pot 

Add more water if you need to and simmer for a while

Finish your risotto, remember we’re dove-tailing this and the soup can stay warm for a lot longer than your rice does and you gotta babysit that 

When you’re ready to serve, stir in the remaining spices and some sweetener. Ladle out into bowls and put a dollop of yogurt on top and swirl that through. Agree with your roommate who was eating it before and after the addition of yogurt, which was her idea, that it’s much better with it added in. 

Eat it and revel in your seasonally appropriate leftovers! Stay warm my friends and treat yourself as an honoured guest in your home. 

[diygabl]

12 Homemade Instant Oatmeal Recipes

HOMEMADE & HEALTHY INSTANT OATMEAL PACKET RECIPES

These DIY instant oatmeal packets are so easy to assemble. Make a bunch in advance to keep on hand for those busy mornings when you don't have time to make breakfast. You can mix these oatmeal packets with hot water and enjoy a healthy hot breakfast in a jiffy. They're also great to take along to work or on trips. It's easy to make these gluten-free, dairy-free, and vegan.

WHY ARE THESE HEALTHIER?

whole grain rolled oats

chia seeds -- these tiny seeds have big health benefits yet a neutral taste so they disappear into the mix

oat bran -- to boost the mix with more heart-healthy fiber (read about the special health benefits of oat bran here)

sweetener customized to your personal preference

non-fat powdered milk -- adds protein & calcium along with creaminess to the texture and taste. In case you're wondering if it's better to use fresh whole milk....well, yes. But these are DRY instant oatmeal packets, so fresh milk isn't an option. The health concerns about oxidized cholesterol in powdered milk aren't an issue if you use the non-fat kind. source. If you prefer, you can omit the powdered milk altogether.

Substitutions? Go for it! Every ingredient is optional, except the oats. You can omit, reduce, or make substitutions for any of the other ingredients.

substitute ground flax or hemp seed for the chia seeds

substitute wheat bran or wheat germ for the oat bran

substitute protein powder for the powdered milk

gluten-free option -- use gluten-free rolled oats and oat bran

dairy-free or vegan option -- omit the powdered milk

STORE BOUGHT BRANDS ARE LOADED WITH PRESERVATIVES, ARTIFICIAL SWEETENERS, GMO'S, SODIUM & COLORS

Here's how to make Healthy Instant Oatmeal Packets in 12 flavors

Choose from 3 kinds of rolled oats. They are all surprisingly similar in nutrients. The quick and instant oats are digested more quickly, so they don't do quite as good a job as the old fashioned oats at keeping you feeling full and stabilizing blood sugars. However, my healthy ingredient additions to the mix more than compensate, making use of quick and instant oats very healthy. Quick and instant oats are normally preferred in these oatmeal packets because they are ready to eat simply by adding boiling water to them. Old fashioned oats, on the other hand, need to be cooked in the microwave or on the stove top; so the choice is yours as to just how "instant" you want your oatmeal packets to be.

Choose your preferred dry sweetener.

Below are a few options that taste especially good in oatmeal: coconut sugar, sucanat (dried sugar cane juice), pure maple sugar (dried maple syrup), or brown sugar.  For Sugar-Free Option, Stevia is an all natural substitute.

Here are the basic ingredients for a plain instant oatmeal packet: 

rolled oats 

chia seeds 

oat bran

powdered milk

salt. 

Add fruit, if you like. 

To the basic oatmeal mix, you can add any kind of fruit that you like. There are 2 categories of dried fruit used in oatmeal packets:

Freeze-dried fruit -- Healthy alternative to fresh fruit. It is nothing but fruit--no additives at all. It can be eaten as is for a crunchy, healthy snack. It's perfect in these oatmeal packets because it re-hydrates instantly when mixed with water

Dried or dehydrated fruit -- This is the more widely available option. It also works well in these oatmeal packets. However, read the packaging labels; often dried fruits have undesirable additives. When dried, this shrivels and is denser than fresh fruit, so use less of it than fresh or freeze-dried fruit.

Add nuts of your choice

More dry, flavorful ingredients. 

Here are some of the additional flavors that can be added to oatmeal packets: dehydrated coconut, PB2 (powdered peanut butter), dried orange peel, crystallized ginger, ground vanilla bean powder, unsweetened cocoa, instant espresso powder.

1. Label the top of the bags you'll be using. 

That way, you can store your oatmeal packets upright in a basket or container and easily flip through them to find the flavor you want. It's much easier to label the bags while they are empty and flat. Ziploc snack size bags work great and are widely available at grocery stores. If you prefer not to use plastic, you can use an airtight container (like jars). Paper bags are not recommended, because they are porous and will result in a drastically reduced shelf life of the ingredients.

2. Add the basic oatmeal mixture ingredients to each bag. 

Once the oats are added, the bottom of the bags flattens enough for them to stand upright. So, you can line your bags up and use an assembly line method for filling them with each ingredient.

3. Add fruit, nuts, and other flavors. 

If you've pre-labeled the bags, this step goes much more quickly. Seal the bags tightly to keep any humidity out; this extends their shelf life.

How to make hot (or cold) oatmeal  (3 methods)

1. Hot Water Method. 

(works with quick or instant oats, but not with old-fashioned oats). Pour an oatmeal packet into a heat tolerant mug or bowl, pour in 2/3 c. boiling water, stir, and let stand until thickened. Instant oats are ready in 2-3 minutes. Quick oats are ready in 4-5 minutes.

2. Microwave Method. 

(works with old-fashioned, quick, or instant oats) Pour oatmeal packet into a microwave safe bowl/mug that is big enough for oatmeal to double in volume as it cooks. Add 3/4 cup cold water. Microwave on high, 3 min. for old-fashioned oats, 2 min. for quick oats, 1 min. for instant oats. (microwave power and times may vary).

3. No-Cook Refrigerator Method

Works with old-fashioned, quick, or instant oats. Add an oatmeal packet to a pint or half-pint jar (or another covered container). use half-pint jars. Pour in 1/2 cup cold water, add 1/4 cup yogurt, cover, and shake vigorously until well mixed. Refrigerate at least 4 hours, overnight, or up to 3 days. They thicken into a creamy mixture that is intended to be eaten cold; however, you can heat them if you prefer.

12 Instant Oatmeal Packet Flavor Varieties

These are some of the examples, but you can use the same formula to combine your own favorite ingredients. Get creative...the sky's the limit! Refer to the printable recipe at the end of this post for exact ingredient amounts.

1. Plain -- Basic recipe with no added flavors

2. Apple Cinnamon Maple -- add chopped dried apples, more cinnamon, and use maple sugar as the sweetener.

Blueberry -- add freeze-dried blueberries.

Cherry Almond -- add dried cherries and sliced almonds.

Apricot Ginger -- add chopped dried apricots and minced crystallized ginger.

Cranberry Orange Pecan -- add dried cranberries, chopped pecans, and dried orange peel.

Pineapple Coconut -- add freeze-dried pineapple and dehydrated unsweetened coconut.

Raspberry Vanilla Bean -- add freeze-dried raspberries and ground vanilla bean powder.

Peach (or Mango) Macadamia Nut -- add chopped dried white peaches and chopped macadamia nuts.

10. Cocoa Banana -- add chopped freeze-dried bananas and unsweetened cocoa. freeze-dried bananas work best

11. Peanut Butter Banana -- add chopped freeze-dried bananas and PB2 powdered peanut butter. In case you aren't familiar with PB2, it is peanut butter with most of the fat removed, but the protein and nutrition left intact. It's a dry powder that is perfect for adding flavor to these dry oatmeal mixes.

12. Mocha -- add instant espresso powder and unsweetened cocoa.

CREATE YOUR OWN

These are just a few ideas to get you started. Add your favorite flavors and enjoy a hot or cold healthy instant oatmeal

QUICK RECIPE

Healthy Instant Oatmeal Packets: Servings: 1 serving (packet)

Ingredients

BASIC RECIPE FOR A SINGLE SERVING PACKET:

1/3 cup rolled oats (instant or quick); old-fashioned oats may be used for microwave and refrigerator oatmeal

1 teaspoon chia seeds or ground flaxseed (optional)

2 teaspoons oat bran (or wheat germ/bran)

2 teaspoons powdered milk (omit for non-dairy, vegan)

1 to 3 teaspoons brown sugar, sucanat, pure maple sugar, coconut sugar, or other preferred sweeteners

1/8 teaspoon cinnamon

pinch of salt

OPTIONAL ADD-INS (see suggested flavor varieties in directions):

dried or freeze-dried fruit, chopped

chopped nuts (pecans, walnuts, almonds, macadamia nuts)

PB2 powdered peanut butter

cocoa powder

instant coffee or espresso powder

sweet spices (cinnamon, nutmeg, cardamom, cloves)

ground vanilla beans (dry powder)

TO MIX A PACKET & MAKE OATMEAL:

1/2 to 3/4 cup water (amount of water may vary depending on dryness of ingredients)

1/4 cup plain Greek yogurt (for refrigerator oats only)

Directions

Combine basic recipe ingredients in individual zip-top bags. Add additional flavor ingredients, if desired--see suggestions below.

To prepare 1 serving of hot oatmeal:

BOILING WATER METHOD (not recommended for old-fashioned oats): Add 1 oatmeal packet to mug or bowl. Pour in 2/3 cups boiling water and stir. Let instant oats stand for 3-4 minutes to soften and thicken; stir, and they are ready to eat. Quick oats may need to soften an additional minute or two.

MICROWAVE METHOD: Add 1 oatmeal packet and 3/4 cup cold water to microwave safe mug or bowl. (The container needs to be large enough to allow for mixture to expand while it cooks. It can bubble up and double in size in the microwave.) For instant oats, cook uncovered on high for 1 minute; stir, and it's ready to eat. For quick oats, cook on high for 2 minutes, let stand 2 minutes, stir, and it's ready to heat. NOTE: Microwave power and cooking times can vary; adjust cooking time if necessary.

To prepare 1 serving of refrigerator oatmeal:

Add one oatmeal packet to a pint or half-pint jar (or other covered containers). Pour in 1/2 cup cold water, add 1/4 cup yogurt, cover tightly, and shake vigorously until well mixed. Refrigerate at least 4 hours, overnight, or up to 3 days.

12 FLAVOR VARIATIONS (use the basic recipe ingredients, plus these additions):

1. Plain -- Use basic recipe ingredients.

2. Apple Cinnamon Maple -- 2 tablespoons dried or 1/4 cup freeze-dried chopped apples; additional 1/4 teaspoon cinnamon; use maple sugar for sweetener

3. Blueberry --  2 tablespoons dried or 1/4 cup freeze-dried blueberries.

4. Cherry Almond -- 2 tablespoons dried or 1/4 tablespoons freeze-dried cherries; 1 tablespoon sliced or slivered almonds.

5. Apricot Ginger -- 2 tablespoons chopped dried apricots; 1 teaspoon minced crystallized ginger.

6. Cranberry Orange Pecan -- 2 tablespoons dried cranberries, 1 teaspoon dried orange peel bits, 1 tablespoon chopped pecans.

7. Pineapple Coconut -- 2 tablespoons dried or 1/4 cup  freeze-dried chopped dried pineapple, 1 tablespoon freeze-dried coconut

8. Raspberry Vanilla Bean-- 2 tablespoons dried or 1/4 cup freeze-dried raspberries, 1/4 teaspoon ground vanilla powder

9. Peach (or Mango)  Macadamia Nut -- 2 tablespoons chopped dried peaches (or mangos), 1 tablespoon chopped macadamia nuts

10. Cocoa Banana -- 1/4 cup chopped freeze-dried bananas (dried banana chips not recommended), 2 teaspoons cocoa powder

11. Peanut Butter Banana -- 1/4 cup chopped freeze-dried bananas (dried banana chips not recommended), 1 tablespoon PB2 peanut butter powder

12. Mocha -- 1 teaspoon cocoa powder, 1/2 teaspoon instant espresso powder

[lespetitesmortsde]

Bechloe where Beca's a baker who saw Chloe move in through her window and is awkward but also wants to get in on that from the Neighbours AU list "I just moved into the building and I found banana bread on my doorstep. I probably shouldn’t eat it cause I have no idea where it came from buT IT’S DELICIOUS"

Beca tried very hard not to be creepy, but that’s kind of difficult when her past-time for the last hour and a half has been to stare out the window and watch a gorgeous redheaded woman carry box after box into the house beside her own.

More than once, Beca debated the merits of going out and offering to help her, but that required more game than she had ever or would ever possess. It wasn’t a bad day for moving, either. The sky was overcast, but still bright without being too hot. So Beca didn’t feel bad for whom she could only assume was her new neighbour.

It was Beca’s day off and she had originally planned to use the day catching up on her boring adult stuff, like paying bills and updating her budget (which she preferred to call ‘the financial situation’ in a veiled reference to one of her favourite musicals). Yet, here she was, staring out her kitchen window like a weirdo, trying to check out an unsuspecting lady.

Sometime shortly past noon, Beca gave up on trying to be a functioning adult. She put away her tablet and calculator on the small table by the pantry and decided that if she was going to stare all day, she could at least do something useful at the same time. From beside the calculator she picked up her kitchen notebook and walked to her spice rack, flipping to one of her favourite banana bread recipes.

At this point, cracking open her book to make banana bread isn’t so much necessary as it is habit. These days, she knows her recipes by ratio and plays with the fun stuff: flavouring, aromatics, density, leaveners, and the like. Not that Beca doesn’t like the classics, but nutmeg and cinnamon in particular for banana bread is a little ‘meh’ in her opinion.

A few weeks ago, she tried cumin and coriander with a bit of orange zest, which worked well, especially when paired with an unsalted, fresh coriander herb butter. She introduced it at her bakery after her at-home success, and so far, it was still selling well. She even got her friend Benji, owner of the cafe beside the bakery, to flavour a chai latte that would pair well with it.

They often played off each other like that, running the joke that one day they’ll tear out the wall separating their businesses. He was a good guy, if a little weird at times, and he makes a shot of espresso that gets Beca to sigh in pleasure.

Especially when she’s baked a batch of biscotti for the occasion.

But back to her current spice rack dilemma. She didn’t want to do anything too ‘out there’ because she has zero clue about the redhead’s tastes. Maybe she doesn’t even like banana bread. It doesn’t matter, she’s going to get some. It’s the least Beca can do after drooling at her all day. Beca’s baking is fucking delicious, so the new neighbour can always use it to make friends if nothing else. She seems like the kind of person who makes friends easily. And no, it’s not just her pretty face. Well, Beca’s assuming her face is pretty. She’s only seen it from a distance, but she has faith.

So Beca opted for a pretty vanilla banana bread, if you don’t mind the pun. She chuckled as the joke went through her mind and grabbed a jar of vanilla beans and a different jar full of cardamom pods.

Now, most banana bread recipes don’t have a liquid component aside from beaten eggs. However, Beca uses a quarter cup of cream for richness and, in this case, to host the flavours from the cardamom and vanilla pods. After getting a small step stool from the corner of the kitchen, she grabbed a small cast iron pan that hung from her ceiling. She set a burner to medium and tossed a few cardamom pods into the pan, lightly toasting the spice.

God help her, she is such a nerd for baking.

She measured out her cream into a glass measuring cup and split a vanilla bean to scrape out the seeds. She took another peek out the window. The woman was lugging yet another box into the house. Beca wondered how the decently-sized but also kinda small moving van had this much crap in it.

Shrugging off the thought, she added a touch of water to the pan in order to cool it a bit, and pulled it off the heat. She added the cream to the pods before adding the vanilla seeds and after a quick internal debate, the vanilla pod as well. The pan wasn’t too hot, so she used her bare hand to swirl the pan and thus the liquid around, and smiled as it started to change colour, taking on the colours and flavours of the spices.

She set it off to the side to finish steeping , prepped her dry ingredients, and mashed a few bananas from the freezer. Periodically, she glanced out the window to keep loose tabs on where the redhead was. Last Beca noticed, the woman had shut the back door of the van and gone inside.

A little disappointed, Beca preheated the oven. Then she buttered and floured a loaf pan, and took out a stick of butter from the fridge to soften for later. She figured she might as well use the last of the rosewater she’d made a few days ago for a shortbread experiment to create a rosewater whipped butter to go with the banana bread. It would complement the cardamom and vanilla softly, since it’s a delicate flavour.

Beca tried to stay aware of not overcomplicating her flavour profiles. Sometimes, less is more. She’d once made a twelve-spice bundt cake and while it was not awful, it wasn’t particularly good either.

She combined all of her ingredients and then poured the mixture into her prepared pan. One long look at it later, and she spritzed the top with rosewater. She justified it by telling herself it’ll tie the flavours of the butter to the banana bread better, and even keeps the profile if the butter is skipped.

It was a reasonable decision and not at all impulsive.

Beca slid the pan into the oven, picked up her notebook, and went to go lean against the counter in front of the window. She propped the book against the glass so she could pretend she wasn’t trying to scope out the neighbour if she needed an alibi. It’s a stance she’s been caught in before, more than once.

When you’ve been baking for more than fifteen years (Beca started when she was eight), you don’t have to set an alarm anymore unless you’re very busy. Despite being distracted, Beca was technically not busy, so she figured she’d be safe relying on her internal clock.

Luckily for her, the universe did not want her to burn anything today.

She caught the rare glimpse of the redhead through the other house’s windows. Sometimes the woman popped up in the only upstairs window Beca could see, sometimes in what appeared to be the kitchen, and most often in what looked like a living room.

45 minutes later, the bread passed Beca’s test for doneness and was put aside to cool. She turned away from her viewing pleasures to pull out her stand mixer. She changed the attachment from the ever-trusty dough hook to the whisk and dropped the stick of butter into the bowl. Eight minutes of whipping, starting at medium and going all the way to spastic, brought lovely, white, fluffy, and aerated butter into existence. She added a healthy measure of rosewater, but there wasn’t much left, so she tossed the rest in too. Another minute on high and she was scraping out the butter onto some wax paper.

It took a few minutes to wrestle the butter into a cylinder and then to squeeze the extra air bubbles out, and then Beca just stared at the tube. Something was missing. She grumbled a little as she went to her decoration drawer and pulled out five weirdly angled pieces of plastic. Beca loosened the wrapping on the butter tube, pressed the pieces of plastic into it, slipped a couple of elastic bands around the tube, and then wrapped the whole thing in cling wrap.

Stars. That’s what the presentation needed. Butter that looked like stars.

xxxxx

It had been a long day of moving stuff into her new place and Chloe was exhausted. She’d spent the better part of eight hours straight lugging heavy boxes in from the rental van. She flopped heavily onto the couch, thankful that her best friend Aubrey had been around to help her yesterday so she could get all the furniture moved in without too much struggle. She could’ve used Aub’s help today, too, but it was miraculous that Aubrey had gotten even one day off to help her. The law didn’t rest.

Chloe sighed, feeling her limbs get heavier as she laid there. Her mattress was still on the floor of her bedroom and she hadn’t gotten a chance to build her bed yet. At this point, it was looking like she might not even make it upstairs before she passed out. The couch looked like a better and better option the longer she didn’t move.

Her stomach rumbled and Chloe groaned because she doesn’t have anything to eat, aside from some instant ramen. Even that basic assembly seems too daunting.

When Chloe was trying to figure out where her phone was—she couldn’t tell anymore if there actually was something in her pocket, or remember if she put it down somewhere—someone knocked on her door.

She cocked her head to the side, trying to recall if she was expecting anybody. Not that she knew of. And unless she can’t remember a very lucid dream where she ordered pizza (which would be amazing), no one has any reason to be on her doorstep. But, even though she was absolutely beat, she got up with considerable effort, and went and opened the door.

No one was there. Chloe couldn’t believe it. Not even one whole day in her new place and the neighbourhood kids were already pranking her. Then, she looked down.

“Oh,” Chloe said softly, bending down to pick up a Ziploc container. There was a note stuck on top. Chloe looked around to see if she could spot the person responsible, but she couldn’t see any sort of movement.

She took the tupperware inside, closing and locking the door behind her. In the kitchen, she set it on the counter and pulled off the note left on top.

Welcome to the neighbourhood!Hope you got moved in alright. Please enjoy some banana bread. It’s not vegan, gluten-free, or calorie-wise, but it should be delicious. There’s also a butter that goes with it, if that’s something you’re into.Of course, you don’t have to eat it either. It’s pretty sketchy to eat random banana bread from your doorstep. It doesn’t matter. I’ll never know.

Smiling, Chloe took the lid off of the container. It looked like banana bread. It smelled like fancy banana bread. She poked it. It felt like regular banana bread too. Not that she’d know what poisoned banana bread looked or felt like. Tucked in a smaller container at the side was the butter. Chloe opened that one too and laughed when she saw the butter in star shapes. Yup, that spelled out fancy banana bread. It must have been a pain to cut all those stars out of a block of butter.

Her stomach rumbled again. “Well,” Chloe murmured, “if this is how I die, so be it.” Without bothering to try and find a knife in one of the still numerous remaining boxes, Chloe tore off a chunk. She eyed the butter, debating quickly, before smushing her bread into one of the stars.

She put the whole piece into her mouth.

Holy shit, was it delicious. It was rich and dense, but smooth and creamy with the help of the butter. There was also something extra, some spice she didn’t know. She could make out the vanilla, but something in there had more depth that blended well with the banana and the vanilla.

She ate three-quarters of the loaf, eating a couple of pieces without the fancy butter, just to say she tried it both ways. Honestly, it’s probably one of the best dinners she’s ever had. She just wished she knew whom she should thank for the truly delectable gift.

Also, she should probably give the container back. At some point, anyway.

Is it possible to fall in love via baked good? Chloe thought about it as she put what little was left of the bread away and trudged upstairs to clean up and sleep. Yeah, it probably was possible. Chloe was a goner.

xxxxx

After returning the van in the morning, and unpacking more of her belongings, Chloe took a bowl of ramen outside to eat on her porch. She was impressed she found a bowl, pot, spoon, and chopsticks, too. About halfway through her noodle lunch, a man left the house directly across from hers, and walked right toward her.

“Hello!” He called out as he approached. Chloe moved the bowl from her lap and got up, brushing her right hand against her pants.

“Hi there!” She replied brightly, stepping down to meet him on the walkway.

“Welcome to the neighbourhood! I’m Jesse,” he introduced himself with a little wave.

“Hi Jesse, I’m Chloe,” she shook his hand once he’d stuck it out there.

“Nice to meet you. Do you need any help?”

Chloe shook her head. “Thank you, but no. It’s just putting things away now and I want to be able to find things again.”

“No sweat,” he smiled easily. “Am I the first one to say hi?”

She shifted on her feet. “Kind of?”

He looked at her, waiting for the explanation.

“Well, yesterday someone knocked on my door, but when I opened the door, nobody was there. They left some of the most delicious banana bread I’ve ever had, though, but I have no idea who it is,” Chloe sighed.

Jesse laughed. “That’ll be Beca,” he told her. “She owns a bakery further into town.” He turned to point at the house next door. “She lives there, and you’re right, her baking is amazing.”

Chloe’s jaw dropped, as she looked over at the house. “Really? What’s it called?”

“Grain of Salt; it’s right beside a cafe that my best friend owns.”

“That’s so cool,” Chloe gushed, glancing back to Beca’s house.

Jesse smirked a little. “Do you want me to introduce you?”

Her hair whipped as she turned to look at him. “That’d be great!”

He nodded. “Okay, let’s go.” He started walking away.

“Wait! I need to change, I can’t go over like this!” Chloe cried, gesturing frantically at her sweatpants and tank top.

“Relax,” he said calmly. “She’s probably not dressed much better by now.”

Chloe’s brow furrowed.

“She opens the bakery every morning, so by the time two p.m. rolls around, she’s already back home and lounging.”

“Still,” Chloe said, drawing it out.

“Nope,” Jesse walked back to take her hand. “Come on, it’ll be fine.”

“Wait, wait, let me at least grab her tupperware container,” Chloe said, pulling away and marching into the house. She emerged a minute later with a clean container. “Okay, now we can go.”

Jesse led the way, even though Chloe now knew where to go. He’s also the one who knocked before calling out loudly, “Beca, open the door!”

From somewhere upstairs, slightly muffled, someone (presumably Beca) yelled back, “Go away, Swanson, I’m not watching a movie with you! Not now, not ever!”

Jesse rolled his eyes and leaned towards Chloe. “She’s being dramatic. I made her watch Titanic the other day. She hated it,” he whispered conspiratorially.

“Come on, Becaw! I have someone for you to meet!” Jesse smiled smugly.

The door flung open. “You know I hate that nickname!” She growled, before realizing exactly who it was with Jesse.

“Hi!” Chloe greeted, and on impulse went right up to Beca and hugged her.

Beca looked at Jesse, lost, but he only shrugged in return. “Um, hi?” Awkwardly, she patted Chloe on the back.

“I’m Chloe,” she said as she pulled away.

“Beca.”

“Nice to meet you!” Chloe smiled, then offered the container to Beca. “And thanks, it was amazing.”

Beca wrenched her gaze from Chloe’s eyes down to the Ziploc and back. “You finished it already?”

Chloe blushed. “I hadn’t eaten dinner when I discovered a poor defenseless banana loaf on my porch, and then it was so good I just could help myself. I finished it off for breakfast this morning.” She shrugged, “I have no regrets.”

Beca tilted her head to the side. “And did it work well with the butter?”

Chloe nodded emphatically. “Oh my God, it was so good!” But Chloe paused. “Wait, you didn’t try it?”

Shaking her head, Beca replied, “No, I didn’t want to ruin the presentation. I had faith it would be good, though, so I’m glad it was.”

“Aww, I wouldn’t have minded! Also, what spice was in there?”

“Cardamom.”

“I don’t think I’ve ever heard of that one before. It was nice though. I don’t know how to describe it, but it added to the experience.”

Beca smiled. “That’s great. That’s the goal.”

The two women just kind of gazed at each other for a few moments.

“Should I leave you two alone?” Jesse asked, already taking a couple of steps back.

Beca rolled her eyes. “What brought you here anyway?”

Jesse gestured at Chloe. “She wanted to know who baked the banana bread. Had to be you. That’s all.”

She looked at him warily. “That’s it?”

Chloe jumped in before Jesse could say anything more. “Yup! I needed to know who made this. Tell me all your secrets!”

Beca noticeably blanched. “All?”

Chloe grinned, stepping forward so Beca would step back and let her in the house. “Yes! You’re like a magical baker, I need all the baking secrets.” Chloe wandered in, slipped off her shoes, and went looking for the kitchen.

Beca stared after her, half in amusement and half in disbelief. She closed the door and followed her, hoping she wouldn’t destroy the organization of the pantry before she got there.

Jesse watched the door close in front of him. “I’m good here,” he muttered under his breath. “No, I don’t want to come inside thank you. Geez,” he shook his head at his friend’s behaviour. “Maybe she’ll get laid and be less grouchy, though.”

He turned and walked away, chuckling at the exasperation he could hear in Beca’s voice as she asked Chloe to put something down before their conversation dissolved into two distinct giggles.