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

[butternut-days]

And here is my husband’s grandmother’s recipe, in her handwriting. She interviewed all the ladies around the pool in Florida to come up with the best recipe:

Erev Yom Kippur Honey Cake

3 cups sifted flour

2 teaspoons double-acting baking powder

1 tsp baking soda

2 tsp ginger

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

3 eggs

1 cup sugar

1 cup honey

1 cup boiling coffee

2 tbspns oil or melted shortening

2 tbspns chopped nuts (optional)

Sift flour. Measure & sift again with baking powder, baking soda, spices and salt.

Beat eggs until thick & light, about 5 minutes.

Add sugar to eggs gradually, beating well.

Add honey, coffee and shortening. Blend well.

Add dry ingredients. Beat until well blended.

Sprinkle nuts on bottom of greased and waxed paper lined 9x13x2 inch pan.

Bake in moderate oven (375 F) 30-35 minutes or until done.

Let stand in pan 5 minutes, then turn out on rack.

Cut into squares. Makes 24 servings.

Jewish culture is having a honey cake recipe for Rosh Hashanah written out in your great-grandmother’s handwriting

[id: a handwritten recipe written in cursive on an old and stained lined page. /.End id]

[typhlonectes]

Cinnamon Sugar Pumpkin Blondies

Ingredients:

½ cup butter, melted

½ cup pumpkin purée

1 cup dark brown sugar

1 egg

1 tsp vanilla extract

1 ¼ cups flour

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

½ cup pecans, chopped

2 Tbsp sugar

½ tsp cinnamon

Instructions:

In a large bowl, combine the melted butter, pumpkin purée, dark brown sugar, egg, and vanilla extract. Mix well until smooth.

In a separate bowl, whisk together the flour, baking soda, salt, and 1 tsp of cinnamon.

Add the dry ingredients to the butter mixture, mixing until just combined. Fold in the chopped pecans.

Spread the batter evenly into a greased or lined 8"x8" baking pan.

In a small bowl, mix 2 tablespoons of sugar with ½ teaspoon of cinnamon. Sprinkle this mixture evenly over the batter.

Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Enjoy your warm, cinnamon-sugar pumpkin blondies!

Recipe via: Nouna's Kitchen

[forkfulofflavor]

Irresistible Pumpkin Cheesecake Cookies Ingredients: For the cookie dough: 2 1/4 cups all-purpose flour 1 tsp baking soda 1 tsp pumpkin pie spice 1/2 tsp salt 3/4 cup unsalted butter, softened 3/4 cup brown sugar 1/4 cup granulated sugar 1/2 cup pumpkin puree 1 large egg 1 tsp vanilla extract For the cheesecake filling: 8 oz cream cheese, softened 1/4 cup granulated sugar 1 egg yolk 1/2 tsp vanilla extract Directions: Preparing the Cookie Dough: Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until smooth. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gradually mix the dry ingredients into the wet ingredients until just combined. Creating the Cheesecake Filling: Beat the cream cheese until smooth. Mix in the sugar, egg yolk, and vanilla extract until well combined. Assembling and Shaping the Cookies: Scoop out tablespoon-sized balls of cookie dough. Make an indentation in each ball and fill with a teaspoon of cheesecake mixture. Gently fold the cookie dough around the filling, sealing it inside. Baking Tips: Preheat your oven to 350°F (175°C). Place cookies on a lined baking sheet, leaving space between each. Bake for 12-15 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Prep Time: 20 minutes Baking Time: 15 minutes Total Time: 35 minutes Kcal: 220 kcal per cookie Servings: 24 cookies These Pumpkin Cheesecake Cookies are the perfect blend of fall flavors, featuring a soft pumpkin spice cookie dough wrapped around a creamy cheesecake center. The combination of pumpkin and cheesecake makes each bite indulgent, satisfying, and oh-so-comforting. Perfect for autumn gatherings or a cozy treat at home, these cookies bring warmth and a touch of decadence to your dessert table. Soft, chewy, and irresistibly gooey, these cookies capture the essence of pumpkin season in a delightful and easy-to-make recipe. Whether you’re baking for friends or simply indulging yourself, these Pumpkin Cheesecake Cookies are sure to impress with their rich flavor and comforting texture.

[sodacowboy]

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

[asexualbookbird]

Hey guess what! I found my two mini bread loaf recipes!

Small Sourdough Sandwich Loaf

320g bread flour

¾ cup sourdough starter

1tsp yeast

¾ cup warm milk

2tbsp softened butter

⅓ tsp sugar

salt to taste

Mix your dry ingredients

mix your wet ingredients

add wet ingredients to dry

mix until you get a dough

knead until soft and smooth

let rise for 1-2 hours, covered, with one fold halfway through

shape into a log and put it into a greased 8.5 x 4.5 loaf pan

let rise, loosely covered, until puffy

bake at 375° for 30-35 minutes

let cool for ten minutes in pan then on a wire rack until cool to touch

The cooling process is very important for the crumb structure, but I understand wanting to eat warm bread. The bread should not be steaming when you cut into it.

Small Sandwich Loaf

¼ tsp yeast

9 ounces warm water (110°-115° F)

1 ½ tsp of sugar

½ tbsp salt

1 tbsp oil (veg, butter, what have you) (careful with flavored oils like olive oil and sesame oil. They're not wrong but will add a flavor you might not expect from a sandwhich bread)

3-4 cups of flour

Dissolve yeast and sugar in water

add 1 ½ cups of flour and the salt

mix to form a soft dough

knead until dough is smooth, these two steps are where you slowly add more flour to get the dough the right texture

let rise, covered, until doubled in size

shaped dough and place into greased loaf pan

let rise until puffy

bake at 375 for 30-35 minutes, you can brush with butter before putting into the oven and every 15 minutes for a nice glowy crust

cool in pan for 10 minutes then on wire rack completely

Again, cooling is important but so long as your bread isnt steaming when you cut into it it'll be fine. It won't ruin your bread to cut into it hot, it's like letting cookies cool. Cooling is part of the cooking process.

[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.

[got-eggs]

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

[gwyngraves]

recipe here ~ I modified this from a chocolate chip cookie recipe so it prob could be better... feel free to modify and experiment:

2 1/4 cups all-purpose flour

1 tablespoon special dark/dutch process cocoa powder

1 teaspoon baking soda

1 teaspoon salt

¾ cup (1.5 sticks) butter, softened

½ cup peanut butter

½ cup granulated sugar

1 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

¾ cup add-ins (chocolate chips, Reese's pieces, etc.)

PREHEAT oven to 375° F.

COMBINE flour, cocoa powder, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large bowl until creamy.

Add peanut butter and beat in.

Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture.

Fold in candy and chocolate!

Drop by rounded spoon onto baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

baking my peanut butter choco chip cookies dosed with a lil something special to keep you distracted during this ughhh stuff that's going on~

I'll be eating some of these on stream this afternoon at twitch.tv/gwyngraves. we're playing MegaMan Battle Network 2! come join me as I get all toasty!

[sablegear0]

Recipe: Best Damn Banana Bread

My favourite Banana Bread recipe is a twist on one originally from the Food Network. I've made some minor tweaks to punch up an already solid recipe. Original ingredients and amounts will be listed // [like this] for you preference/reference.

Prep: 15 min / Cook: 1 hr / Yield: 1 loaf

Ingredients

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

3/4 cups sugar // [1 cup sugar]

3-4 very ripe bananas

1 tsp vanilla

1/2 cup melted butter // [1/2 cup vegetable oil]

1/4 tsp each ground cinnamon, ground nutmeg, and ground cardamom // [1 teaspoon cinnamon]

Optional

If adding nuts or chocolate chips (recommended about 1 cup for a recipe this size), toss add-ins in flour before incorporating to make sure they do not sink through the batter during baking.

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, combine the flour, baking soda, baking powder, spices, and salt. In a large bowl, cream together the eggs and sugar. Stir the butter [/ oil], mashed bananas, and vanilla into the wet ingredients. Stir in the flour mixture, a third at a time, until just combined and no dry spots remain.

Grease and/or line a 9-by-5 inch baking pan with parchment paper (if using paper, allow some overhang to lift the loaf out easily later). Pour the batter into the pan and gently level with spatula. Bake for about 1 hour, test with a toothpick in the center of the loaf for doneness; a clean toothpick means baking is done. Let rest in the loaf pan until cool enough to handle, then turn out gently onto a rack or cutting board.

Slice and serve! Best when fresh, with a bit of extra butter. Store at room temp in a breadbox or relatively airtight container. Toasts nicely in the days after baking.

[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<

[reeartwork]

Enjoy the richness of this Chocolate Meringue Tart recipe, which has a chocolate crust, fluffy meringue, and creamy ganache.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/4 cup granulated sugar. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cut into cubes. 1 large egg yolk. 2 tablespoons ice water. 4 large egg whites. 1 cup granulated sugar. 1/4 teaspoon cream of tartar. 1/2 teaspoon vanilla extract. 1 cup semisweet chocolate chips. 1/2 cup heavy cream. 1 tablespoon unsalted butter.

Instructions: Preheat the oven to 375F 190C. In a food processor, combine flour, cocoa powder, sugar, and salt. Pulse to combine. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water. Pulse until the dough comes together. Press dough into a 9-inch tart pan. Prick the bottom with a fork and freeze for 15 minutes. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for an additional 10 minutes. Let cool. In a clean mixing bowl, beat egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in vanilla extract. Spread meringue over cooled crust, making decorative swirls with the back of a spoon. Bake for 10-12 minutes, or until meringue is lightly browned. In a small saucepan, heat heavy cream until steaming but not boiling. Pour hot cream over chocolate chips and let sit for 5 minutes. Stir until smooth. Add butter and stir until melted and incorporated. Pour chocolate ganache over cooled tart. Let set before slicing.

Prep Time: 30 minutes

Cook Time: 40 minutes

#FluffyMeringue, #SweetIndulgence, #HomemadeTreats

Gerard

[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