#but there’s 2 cups of sugar in the recipe

[dduane]

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

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

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

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

Ingredients

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

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

6 tablespoons extra-virgin olive oil, divided

1 tablespoon (11 grams) granulated sugar

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

1 1/8 teaspoons (16 grams) fine salt

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

Coarse or flaky salt, for sprinkling

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

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

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

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

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

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

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

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

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

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

[lover-of-skellies]

How to make:

Chocolate fudge ohfu brownies

Recipe makes 12 brownies, with a 20 minute prep time and a 40 minute cook time

Ingredients:

3/4 cup unsalted butter, plus a little extra for greasing

1/2 tsp bone powder (locally sourced is preferable!)

2 chocolate and caramel snack bars, roughly chopped

6 1/4 oz dark chocolate, roughly grated

1/2 tsp Killer's determination tears (Handle with caution!)

3 large eggs

1 3/4 cups sugar

1 tsp vanilla extract

3/4 cup hazelnuts

1/4 cup finely shredded and grated blue threads

1 cup all purpose flour

1/3 cup cocoa powder

1 tsp baking powder

3 cups corruption goop for the frosting (room temperature is best)

STEP 1: Preheat your oven to 350°F/160°C. Grease an 11 x 8 inch/28 x 20 cm baking dish, then line with parchment paper

STEP 2: Put butter, snack bars, determination tears, and chocolate in a heat-resistant bowl and set over a pan of barely simmering water, making sure the water is not in contact with the bowl. Stir occasionally until you have a smooth sauce, then remove from heat

STEP 3: In a large bowl, whisk the eggs and sugar together until light and fluffy. Fold the cooled chocolate mixture and the vanilla into the eggs. Sift in the flour, bone powder, blue threads baking powder, and cocoa, then add half of the hazelnuts and fold everything together

STEP 4: Pour batter into the prepared baking dish and sprinkle in the remaining hazelnuts. Bake for 35-40 minutes until a skewer comes out almost clean—you still want it slightly gooey for best results. Leave to cool completely

STEP 5: Drizzle goop over the entire brownie and slice into 12 pieces to serve. These will keep for 9-14 days in an airtight container and refrigerated*

STEP 6: Enjoy!

*For best results, harvest the goop, bone dust, threads, and determination tears directly from the source. Only one of these sources will cooperate willingly—you will have to harvest from the others as discreetly as possible

*If not consumed before this time, the brownies will develop a bitter and unpleasant taste and may inflict permanent psychological and physical damage to anyone who consumes them

Fun fact: The first person to make these brownies called them "ohfu" (pronounced oh-fuh) brownies, as "ohfu" was the last thing to leave their mouth

[kcrossvine-art]

𓅰 𓅬 𓅭 𓅮 𓅯 hiiiii folks :) 𓅰 𓅬 𓅭 𓅮 𓅯

todays just a little one-off for a recipe a friend shared to me, that im now sharing with you. i really miss this cooking series but affording enough ingredients to try new recipes, workshopping and failure and wasted material, is expensive. and things have been getting harder to afford. still we persist, and this is a recipe i've tested and tried to great results

today we'll be makin some chocolate crinkle cookies!

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

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to chocolate crinkle cookies?” YOU MIGHT ASK

All-purpose flour

Baking soda

Baking powder

Salt

Cocoa powder

3 Eggs*

Vanilla extract

Brown Sugar*

Espresso powder

Bakers chocolate*

Unsalted butter

Confectioners sugar, for coating

thats the original recipe at least. i made some substitutions

I didn't have brown sugar so it got replaced with equal amounts cane sugar

I didn't have eggs so i replaced them with apple, thoroughly beaten until similar texture

I didn't have bakers chocolate but did have hot chocolate, so I used 1 Ibarras Chocolate puck chopped up

AND, “what does chocolate crinkle cookies taste like?” YOU MIGHT ASK

soft, crumbly, moist

halfway between pudding and brownie and cookie, smack dab in the middle of the taste triangle

the confectioners sugar holds up really well, it doesnt sink in and form a dull crust like it would on a cake powdered too soon

extremely chocolately

when it was made for me and a group of people everyone raved about it

when i made it for myself and a group of people everyed raved about it

its fuckin good and easy

when youre taking it out of the oven, it will look and even smell a bit raw, which is scary for people like me who are terrified of undercooking dough. but i suppose the density and letting them sit until Completely cooled (not just cooled to the touch!) lets them finish baking at a much lower temp internally?

oh and be sure to space them out pretty far apart, they expand more than youd think. and if youre having trouble scooping and transferring them to the pan, put a dish of confectioners sugar out and keep coating your hands in it between scoops, it helps to keep them from sticking.

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

From start to finish it took about 2 hours to start eating, but most of that was cook time and then letting them cool completely. an hour max was spent in the kitchen working on things. Im bad at spacing things due to wanting to fit as much product as possible in as small a space, so this created about 12 cookies the size of my hand? roughly.

but yeah! if youre the type to struggle with brownies i highly suggest this as an alternative, due to the many similarities but the harder to fuck-up-ed-ness because its guaranteed to cook through and doesnt need to form a crust.

this is a an easy 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Its hard to beat. i hope youre having as lovely a time as one can, be sure to hold onto eachother.

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup unsweetened cocoa powder

3 large eggs*

a dash of vanilla extract

1 ½ cup brown sugar*

4 teaspoon espresso powder-

4 oz unsweetened bakers chocolate*

4 tablespoon unsalted butter

For coating;

½ cup confectioners/powdered sugar

Replaced brown sugar with cane sugar

Replaced eggs with 6oz apple mush

Replaced bakers chocolate with one Ibarras puck

Method:

Adjust oven rack to the middle and preheat to 325. Line 2 baking sheets with parchment paper.

Whisk flour, baking powder, baking soda, salt, and cocoa powder together.

Whisk eggs, vanilla extract, brown sugar, and espresso powder together in a separate bowl.

In a third smaller bowl place bakers chocolate and butter, microwave for 1 minute at a time and stir afterward until its melted together. Should take about 2-4 minutes.

Whisk the melted chocolate/butter mixture into the egg bowl until combined. Fold this into the flour bowl until no dry streaks remain.

Let the dough sit at room temp for about 10 minutes.

Place the granulated sugar and powdered sugar into a bowl. Scoop your hands into the mixture and then scoop balls of dough into tiny uniform size balls. Try to coat evenly.

Place the dough balls on the prepared baking sheets, evenly spread, there should be about 10 cookies per sheet.

Bake the sheets for 12 minutes, rotating halfway through. The cookies should look puffed and cracked and the edges have begun to set, but the center is still soft (cookies will look raw between the cracks and seem underdone). 

Remove from the oven and let the cookies cool completely on the sheet before removing or eating.

[sodacowboy]

oh it seems I’ve hit the “sugar hurts my teeth” age

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.

[elprupneerg]

Had a successful trip to the spice store today :)

[eggpea]

i am slow cooking the most delicious of concoctions in the kitchen rn

(my tags are so long lol whole half ass recipe down there)

[judesstfrancis]

made the most delicious honey garlic glaze for my fried tofu tonight I will dream about her

[teenagefeeling]

i have one of rosanna pansino's cookbooks and this morning i made some red velvet brownies from it. they don't look very red tbh but they do smell amazing, ro does not miss when it comes to combining a fuck ton of sugar, flour, butter, and chocolate together

[oldmanyaoi-jpeg]

i HATE that i've actually come up with a coleslaw recipe that i like because i am NOTHING if not a serial coleslaw hater but at least i can make fun of it by calling it soy slawce instead of coleslaw

[vpofcookies]

Hehe I went to the store and the Dutch cocoa was the same price as the cheap cocoa for some reason

My power to make good hot chocolate has increased >:3<

[rnaeborowski]

tried a bite of the batter for the peanut butter bars and they're very sweet.... even though i cut the amount of honey in half

[recipesvira]

Ingredients:

1 cup brown sugar

1/2 cup honey

2 tablespoons Dijon mustard

1/4 cup apple cider vinegar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

Pinch of salt

2 tablespoons unsalted butter

Directions:

In a small saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, cloves, ginger, and salt. Stir well.

Bring the mixture to a simmer and cook for about 5-7 minutes, stirring occasionally until the sugar has dissolved and the glaze has thickened slightly.

Remove from heat and stir in the butter until melted and incorporated.

Brush the glaze over the ham during the last 30 minutes of baking, reapplying as needed.

Prep Time: 5 minutes | Cooking Time: 7 minutes | Total Time: 12 minutes Kcal: 120 kcal per serving (glaze only) | Servings: 12 servings (for an average ham)

#hamglaze #brownsugar #holidayrecipes #glazingham #sweetandsavory #holidaycooking #easterham #thanksgivingham #dinnerrecipes #holidayfeast #festiverecipes #hamdinner #dinnerideas #comfortfood #homemadeglaze #familydinner #honeyglaze #cinnamonclove #dinnerisserved #savorymeals

[dear-ao3]

best brownies in the known universe (at least, according to my grandma)

some year and a half ago when i was getting ready to move out i combed through all the family recipes that lay lost to time and one of the ones that i found was my grandmas brownie recipe. idk where she got it from (nor can i ask cause she has dementia) and its a printed out email she sent to my mom in june 2000. but by george these the best brownies i have ever tasted. would she be pleased that i am sharing this recipe with my vast following? absolutely.

YOU WILL NEED:

5 tablespoons butter (unsalted) 1 ounce unsweetened baking chocolate (or as much as your heart desires) 2/3 cup unsweetened good cocoa powder 1 cup sugar (white) (superfine preferred, normal works fine) 1 cup sifted white flour (can use gluten free) 1/2 teaspoon baking powder as much cinnamon as your heart desires (your heart needs to desire at least some cinnamon. its essential to the recipe) 3 egg whites 1 egg splash of vanilla extract (again, non negotiable step!)

preheat your oven to 325 degrees. grease a square baking pan (9x9 preferably).

in a small saucepan over medium heat melt the butter and baking chocolate. while that is melting, sift together the flour, baking powder and cinnamon into a small bowl. once the butter and chocolate is done melting add the cocoa powder and cook it together for 1 minute. add in the sugar and stir. it will get very thick. this is correct.

set that aside to cool. while thats cooling take a large bowl and put in your egg whites, egg and vanilla. beat it up with preferably a whisk but you can use a fork if youre fresh out of whisks. once the chocolate is cool enough to not scramble your eggs dump it in the eggs and mix it together. add the flour in gradually and keep mixing until its smooth and happy.

spread into your greased baking pan. put it in the oven for EXACLTLY 18 MINUTES. very crucial step. they will come out slightly under done. that is what we want. as they cool they will continue to cook in the pan. we dont want them to get hard and sad. they are not good when they are hard and sad. do not overbake them. you will be sad.

slice them up and as the official last step on the original recipe says: EAT ENJOY AND MAKE MORE! (theyre very good with mint chocolate chip ice cream)

[two-calicos-in-a-trenchcoat]

Biggest downside of baking is there is a mess and you have to clean it

[ryanhavethsnapped]

Just made the absolute WORST brownies