#evaporated coconut milk

[morethansalad]

Vegan Banana Macadamia Nut Pancakes

[fullcravings]

German Chocolate Cheesecake

[newfeeling77]

brown slop sunday

[adhdo5]

If you make pan pi telo ale it wraps around to being hilarious

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[onekindredspirit]

*How to Make Alice's Dessert*

"Who was Alice?" I asked my mother. She didn't know. "She was probably one of my mother's friends." she'd said, just to fill the space. Like so many childhood questions, answers only come when you are older. Pre-heat your oven to 180 Celsius or 350 Fahrenheit. Mix 2 tablespoons of butter with 2 tablespoons of sugar. Add 1/2 cup of flour and 1 1/2 teaspoons of baking powder. Add 1 cup fine coconut and 3/8 cup of milk. Blend ingredients. "Mother" was how my mother mostly referred to her own. She had a way of saying it that emptied all meaning from the word. "Mother" did not contain one ounce of mother, not even a drop of mothering. Place the batter in a 20cm (8 inch) Pyrex bowl. Pour over the top, while still hot, 1 1/4 cups brown sugar dissolved in 1 cup boiling water. Place in oven. "Mother" or Effie gave wet kisses and awkward hugs, and was seemingly unable to breach the titanium of her own containment vessel. The one day that she did, she managed to dispatch her wedding rings down the waste disposal and was later found on the front lawn, drunk and decrying the infidelities of her husband, my grandfather. Lack of loving gets passed down through the generations, they say. I like to think Alice was actually Saint Alice. Leprous, blind and nearly paralyzed, cooking up the miracle of Alice's Dessert for the Cistercian nuns of La Cambre Abbey, by feel and with love. I'd rather two servings of Alice's Dessert, prepared and plated by a leprous Cistercian lay sister destined for sainthood, any day, over a childhood without love. When the top of your batter begins to brown place tinfoil loosely over the bowl to stop it becoming too dark, and to slow the evaporation of the sauce. By 30 to 40 minutes your batter should be light, fluffy and coconutty, floating on a cauldron of sweetness. Take a knife and pierce it through its heart. If it comes out clean you're almost there. Now it's time for love. One Kindred Spirit

[liver-f4ilure]

Recipes by Vivi: Gamble’s Ganache & Cake

WELCOME! Absolute twist of a title but it’s his birthday so here’s a longer recipe! This was requested by ANON & @slasherbait and it’s inspired by James Gamble!

-Ingredients-

THE CAKE!

1 3/4 cup all purpose flour (LEVELED)

3/4 cup unsweetened cocoa powder

1 3/4 cup granulated sugar

2 TSP Baking Soda

1 TSP Baking powder

1 TSP salt

1/2 cup oil (canola or vegetable)

2 LARGE eggs (room temp)

3/4 cup sour cream (room temp)

1/2 cup buttermilk (room temp)

2 TSP Vanilla extract

1/2 cup HOT coffee

FILLING!

1/2 cup unsalted butter

1 cup PACKED brown sugar

3 large egg YOLKS

1 can evaporated milk

1 TSP Vanilla extract

2 cup sweetened shredded coconut

1 cup chopped pecans

GANACHE!

5 oz semi-sweet chocolate CHOPPED

1/2 cup heavy cream

FROSTING!

1 container chocolate buttercream frosting (or homemade but I’m lazyyyy)

-Instructions-

1. Preheat your oven to 250°F and grease THREE 9-inch round cake pans then place parchment paper on the bottom, and grease the parchment paper as well.

2. (THE CAKE) whisk all the dry cake ingredients together in a large bowl and set aside. Using a medium bowl and a whisk mix together the cakes wet ingredients (EXCEPT THE COFFEE) together until combined. Pour the wet ingredients into the dry ingredients and add the coffee and mix until no dry ingredients show and it turns into a batter.

3. Evenly divide the batter between the three pans and bake for 21-15 minutes (bake time varies so keep an eye out!) or until a toothpick inserted into each pan comes out clean.

4. (FILLING) While the cakes are cooling prepare your filling. In a medium sauce pan add egg yolks, brown sugar and evaporated milk and heat on medium until it lightly boils (stir occasionally) and slightly thickens (roughly 5 minutes). Take off heat and mix in the pecans, coconut and vanilla. Allow to cool completely.

5. (GANACHE) add the heavy cream and chocolate into a microwaveable bowl and microwave in 1 minute increments (stirring in between) until smooth

6. Level off the tops of the cakes using a serrated knife, place one cake on the plate or cake stand you’ll be using. Pipe a boarder on top the cake with your buttercream to prevent the filling from falling out. Spread half of the filling inside the boarder and place the second cake on top. Repeat the same process. On the top layer pipe the buttercream boarder however you’d like. carefully add the ganache to the middle. Top with more shredded coconut if desired! (IF YOU STILL HAVE LEFTOVER FILLING YOU MAY ADD IT TO THE TOP OF THE CAKE)

Enjoy!

—

IF THE FILLING IS OVERPOWERING I AM SORRY.

-Vivi

[ms-demeanor]

Hey do you hate pumpkin? I hate pumpkin. It's okay in soup with garlic and chili but I can't stand it sweet in pie or bread or muffins. Gross.

But I like pumpkin pie spice, which is just a combination of ginger, nutmeg, cloves, and cinnamon. (Hate sweet coffee so pumpkin spice lattes are off the table for me too, but I'll add actual pumpkin pie spice to coffee sometimes).

Anyway if you hate pumpkin but want to get in on pumpkin spice I've got two recommendations:

Add pumpkin pie spice to chocolate chip cookies

Add pumpkin pie spice to a Mother's Day Pie and dye it orange for a mock-pumpkin pie.

So pumpkin pie spice is one part of each cinnamon, nutmeg, ginger, and cloves. If you've got those spices on your spice rack you can mix them together and add a teaspoon of the resulting powder to either cookies or pie for a nice hint of spice. Add two teaspoons if you like a lot of spice.

You do you for your chocolate chip recipe (I use the Tollhouse recipe but I double the recipe and cut the chocolate chips in half and I use all butter/no shortening) and here's a Mother's Day Pie recipe:

(This is supposed to be a pie so easy that a dad and kids can make it for mom without her help, hence the name. It's an egg custard pie with a self-forming coconut crust and without spices is just a bit bland)

1 cup sugar

2 tbsp all purpose flour

.25 tsp salt

1 tsp pumpkin pie spice

6tbsp melted butter (cooled)

1 tsp vanilla OR .5 tsp almond extract

3 eggs

1 can of evaporated (NOT sweetened condensed) milk (12 oz can)

1 cup shredded coconut

Preheat your oven to 350

Mix dry ingredients (except coconut), add in the butter and flavor extract, then beat in the eggs one at a time. Stir in your can of evaporated milk and mix thoroughly, then fold in the shredded coconut. (optional: add a few drops of food coloring to turn it orange in a mock pumpkin pie or whatever color you want; i love teal food and no one can stop me) Pour into a pie plate and bake for 50-55 minutes; put in the refrigerator for at least 2 hours to allow the custard to set.

I find that if you're using the spices almond extract tastes better and if you're omitting the spices vanilla extract tastes better (and in that case the pie is nice when served with fresh berries)

[morethansalad]

Lemon Berry Tres Leches Cake (Vegan & Gluten-Free)

[onepintobean]

@rainbowrowell hey I know you mentioned fuck counts but, counterpoint: milk counts

Carry On: 12 milks, 11 actual milk, 8 unique occurrences.

2.32% milk

Wayward Son: 11 milks, 3 actual milks (not counting a coconut milk and evaporated milk), 6 unique.

3.10% milk

Any Way the Wind Blows: 17 milks, 16 actual, 10 unique.

2.96% milk

Snow for Christmas and My Rosebud Boy are both 0% milk 😔

[adhdo5]

Number of gallons? Cartons? Cups?

No, variants. The poll is not taking amounts into account

[static-kills]

The Lords In Black (and Webby) as desserts/snacks!

Except it’s all Filipino food

Wiggly - Buko Pandan Salad

- I know that it doesn’t SOUND like a dessert, but trust me it is

- Buko Pandan is a popular flavor in the Philippines, it’s pretty much like young coconut

- Buko Pandan salad has a bunch of accordingly flavored stuff in it like gelatin, shredded coconut, etc

- A bunch of different textures that I think is very Wiggly

- Also the greenest colored dessert I think I’ve ever eaten

Blinky - Ube Leche Flan Cake

- I mean, the color scheme is pretty spot on

- It’s a sweet purple yam cake paired with a rich caramel custard

- Like Buko Pandan, Ube is a veryyy popular flavor

- This is a more modern dessert which I think is fitting tbh

Tinky - Chicharon

- Unlike the other sweets on this list, this one is savory

- It stands out just as much as Tinky does

- Chicharon is essentially just fried pork rinds

- Odd to some, sure, but it’s actually pretty good

Nibbly - Potchi

- I used to munch on these a lot when I was younger, and honestly Nibbly would eat them by the handful

- A bitch to unwrap, though

- It’s a sweet, pink little thing that makes you wonder if you’ll ever find two in the same wrapper

- You won’t

Pokey - Halo Halo

- It sure ain’t blue, but it can get hella dramatic

- Just like Pokey!

- There’s a dozen different toppings you’ll find in this, but typically there’ll be ice cream, evaporated milk, and ice that you’ll have to mix up

- You get something pretty and you walk away with flavored slush

- Just like the apotheosis!

Webby - Taho

- Taho is very simple, just silken tofu with brown sugar syrup and tapioca pearls

- Another childhood favorite of mine

- It’s warm, it’s sweet, it’s Webby

- Not hard to come by when you’re in the Philippines either

[foodandfolklore]

Tools and Ingredients to keep on hand; Kitchen Witchcraft Elevated Pt. 2

Alright time for Part 2, Ingredients! Again, this is my person preference, and it's like my third time trying to write this out so bear with me. These are things I tend to keep on hand, and this list is not going to just include Salt, Pepper, Garlic; You got that already. I hope. If you're looking for info on Tools, check out Part 1. Onions: I keep a bowl of onions on one of my shelves in my kitchen. I find they keep better outside of the fridge, and I can easily see when I'm running low. Onions have strong protective and good cleansing properties so I tend to add them to my pot or pan before adding any other food. I also like to let them caramelize to get that transformative element.

Lemons: Lemons are great to use in so many dishes, both sweet and savory. You can zest the peel for it's oils and fragrance. You can squeeze the lemon for it's juice and acid. They're associated with beauty, longevity, positivity, mental clarity, cleansing; ect. One of the great things about lemons is thanks to their peel, you can leave them out at room temperature for long periods of time, so long at the peel is unbroken. So if you need to make space in your fridge, pull out your lemons.

Cinnamon Sticks: Okay so every witch has ground cinnamon. It's one of the easiest and cheapest spices to get. It's in every beginner box of witchy herbs. And it that's because it's absolutely fantastic to use. The problem with cooking, however, ground cinnamon isn't always the best option. The power is very fine, but also gritty. So it can be hard to strain out if you are just wanting to infuse some cinnamon. It's why I keep sticks on hand. They're also great for seasonal garlands and bundles.

Italian Seasoning: Rosemary, Thyme, Basil and Oregano. That is what's in Italian seasoning. Do I have these seasonings separate? Yes I do. And there are other seasonings in there like Marjoram, Summer Savory, Sage, Parsley; it varies a little from brand to brand. But if I'm in a rush, I can grab that Italian seasoning to make my food tasty and include one (or all) of the spice correlation properties. Quick note; if you're buying yours, check the ingredients. It should list what spices it's using. I bought a big thing of "Italliano" once without checking and my food was just not emotionally the same. I checked the ingredients and is was mostly dried bell peppers and salt.

Cayenne: It's cheap, spicy, and banishes bad shit. That's all I ask of it.

Vinegar: This may seem odd since vinegar is largely associated with souring spells and Hexes. But it also has strong cleansing an protecting properties too. You can also use it as a preventative property to deture people from asking uncomfortable questions or bringing up touchy topics. But vinegar is also an important tool in the culinary world. A lot of the time, if you taste your food and it tastes flat or bland, even with lots of seasonings, a little acid and brighten it up. Sure you can use lemon juice, but sometime you just need a tsp, and opening a jar of vinegar is easier than juicing a lemon. Vinegar is a key component in many sauces and marinades. Not to mention being used in pickling. Then they are a lot of uses outside cooking, like help with cleaning. My MIL's favorite way to wash windows is still spray with white vinegar and wipe with newspapers.

Canned Milk: So we all keep some kind of milk in the fridge. Dairy milk, Oat milk, Almond Milk, Soy Milk, lots of wonderful kinds of milk. So why keep canned milk? Well, canned milk tends to be thicker and creamery than regular fridge milks. Yes, I can go out and get cream, but it's often cheaper and easier to just use some canned milk I have laying around. Plus, sometimes cream is too rich for what I want. The three main kinds of canned milk I keep on hand are Evaporated Milk, Sweet and Condensed Milk, and Coconut Milk. If you drink only dairy milk, I recommend keeping at lest one can of coconut milk on hand too. In case one day you find yourself cooking for someone who can't have dairy milk.

Soy Sauce: This is a great, inexpensive flavor enhancer that I add to soups, curries, and meats. I buy it in bulk, and I always get more before I run out. Because of it's dark color, and it's made from soy, it has strong protection and banishing properties for me.

Cumin: This is a weird one for me. I go through waves of using cumin and not using cumin. I'll use it for every other meal one month, then not touch it again for another month. So, to preserve it's flavor and aroma, I buy whole cumin seeds, and crush them as I need them. But I like keeping cumin on hand since many recipes online will include cumin in their spices.

And that's all I got for now. If I think of more stuff later, maybe I'll make a part 3

[burninface]

☕Weekly Tag Wednesday☕

Thank you Ice @spookygingerr and Myn @vintagelacerosette for tagging me<3

name: face

do you drink coffee? if so, what’s your coffee order? yes, every day. mostly I make sugarfree latte for myself, sometimes with coconut milk. I also love yuenyeung (coffee with black tea and evaporated milk) and mocha a lot!

what’s the best thing you ate today? after seeing evie's answer I got myself some rum flavored ice cream and this is it

tell us about your first pet (or if you haven’t had a pet yet, what’s your dream pet?) a white rabbit named 小红(little red). I was like 5~6 at the time and read from a book that animals need to hibernate in winter, then I was worried about she didn't have enough food to hibernate. so I decided to bring her a lot of vegetables to store for the winter. she died that night, from overfeeding. I was so sad and felt so guilty. from then on I didn't believe myself with pets anymore.

if your life was a book, what would you call the current chapter? sorry, I won't say sorry ever again

what’s something you did recently that you’re proud of? I overcame my fear of peering eyes and did outdoor sketching once!

what was your first dream job growing up? is it anything like the job you have now? writer. and no😬

what’s the name of the latest playlist you made? 『要命的事回头再说』 for my friend, and the name's from her bio. it's really hard to translate this name…… maybe "nothing is must-to-do (everything can be put off)"

and I'm tagging:

@lingy910y @deedala @atthedugouts @michellemisfit @creepkinginc @mmmichyyy @transsexual-dandelions @transmurderbug @gallapiech (u don't see me tag somebody else before this is… I didn't edited!😗) @doshiart @callivich @mickeym4ndy @jademickian @sgtmickeyslaughter

hey there👋! hope yall are doing well!

[emmys-baking-adventures]

German chocolate cake is my very favorite, but I've never actually made it from scratch before! Today was my 24th birthday, so I decided to take the opportunity to give it a try. It was sooo rich, moist, and absolutely perfect for a birthday cake imo! Recipe below.

Chocolate cake:

- 2 cups granulated sugar

- 1 ¾ cups all-purpose flour

- ¾ cup Dutch-processed cocoa powder

- 1 ½ teaspoon baking powder

- 1 ½ teaspoon baking soda

- 1 teaspoon salt

- 2 large eggs

- 1 cup buttermilk

- ½ cup vegetable oil

- 1 tablespoon vanilla extract

- 1 cup boiling water

- 2 teaspoons instant espresso powder

Coconut frosting:

- ½ cup dark brown sugar

- ½ cup light brown sugar

- ½ cup unsalted butter

- 3 large egg yolks

- ¾ cup evaporated milk

- 1 tablespoon vanilla extract

- 1 cup chopped pecans

- 1 cup sweetened shredded coconut

Chocolate frosting:

- ½ cup butter

- ⅛ teaspoon salt

- ⅔ cup Dutch-processed cocoa powder

- 3 cups powdered sugar

- ⅓ cup evaporated milk

- 2 teaspoons vanilla extract

Cake:

1. Preheat oven to 375°F. Grease two 8-inch cake pans and line the bottoms with parchment paper.

2. In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla until well combined. Bring the water to a boil and add the espresso powder, mixing until dissolved, and then add the coffee to your batter, which should now be very thin.

3. Pour batter into the prepared pans and bake for 25-35 minutes or until a toothpick comes out (mostly) clean. Cool for a few minutes in the pan and then invert them on a wire cooling rack to cool completely.

Coconut frosting:

1. In a medium saucepan, combine the sugars, butter, egg yolks, and evaporated milk. Stir to combine and place the mixture over medium heat to bring it to a low boil. Stir constantly for several minutes until it starts to thicken slightly; mine took about 6 minutes. If not completely smooth, pour it into a heat-proof bowl through a sieve.

2. Remove from heat and stir in the vanilla, coconut, and pecans. Allow the frosting to cool completely before layering it on the cake.

Chocolate frosting:

1. Melt the butter and add the salt while still hot. Whisk in the cocoa powder to make a chocolate paste.

2. Alternately add the powdered sugar and evaporated milk, whisking for several minutes at a time until it reaches a smooth, spreadable consistency. Add a small amount of extra milk or powdered sugar to make it thinner or thicker. Stir in the vanilla.

Assembly:

1. If desired/necessary, cut the domes off the top of both cake rounds. Place one of the rounds on your serving platter or plate.

2. Smooth a thin layer of chocolate frosting over the cake, then spoon half of the coconut frosting on top, spreading it across evenly. Leave about a ¾-inch gap between the coconut frosting and the edge of the cake.

3. Stack the second cake round on top. Spread chocolate frosting all over the entire cake, and then top it with the rest of the coconut frosting.

[lemons-pears]

"Come, sit down, I'm making-"

2am is a peculiar time in Shadow Company: some are fast asleep to face the coming day, some are staring at their ceiling, and some are still out and about. Of course, some members would hold roles that involve active duties past midnight.

However, some are avoiding the Sandman for different purposes entirely. Depending on the Shadow, some spend their time outside, watching the sky and, perhaps, indulging in a vice - whether that be smoking with the stars, or sharing a drink with past ghosts.

Others remain inside, though their bodies still as active as ever.

Communal kitchen, 2am. Or, he assumed it was communal, anyways.

Half of the ingredients he practically smuggled in himself, the other half he found unopened at the back of the cupboards. Unlike prior occasions, Moth's basically eyeballing it all the best he can with sleepy eyes.

Ingredients he's smuggled in include: glutinous rice flour (it looks so genuinely suspicious underneath his bed - wrapped in plastic, double bagged and it still left some remnants behind), coconut milk (oddly enough they had coconut cream, but not the milk itself) and cheese (cheddar - the fridge had an opened pack of American cheese, and processed cheeseburger slices). They're all spread out neatly and within arm's range.

Everything else - the eggs, butter, sugar and evaporated milk - was located in a couple minutes. To his surprise, he found some frozen banana leaf jammed deep inside the freezer. In case it belonged to anyone else, he took as little as he thought he needed. He'll ask about ownership later.

Sure, the normal recipe would call for more ingredients, but that would involve more smuggling, and Moth isn't in a position to ask Graves about the rules regarding what can and can't be kept in the pantry- turn the music on and start anyways.

'Strangers in the night exchanging glances

Wondering in the night, what were the chances...'

He lets the speaker take over the singing, silence being filled with sound: an old friend got him hooked on the tradition; before him it was himself and the quiet.

The recipe, how he remembered it anyways, was simple to follow. Having preheated the oven, he spent some time cutting up the banana leaf a little to fit the dimensions of the tin he found. Lining it with care, humming along to the music, and generally enjoying his night. This. This is his vice, in a sense.

Rhythmic cracking and whisking of eggs, he barely needs to measure how much flour he needs at this rate. Stabbing open the cans with a knife because he recalls how the can opener was recently broken. No questions about it. Sugar, butter- it all gets mixed in one glass bowl he rinsed in the sink.

It's fine. He'll clean up after himself once he's done. He stands, in his own bubble, whisking away. The batter needs to be rid of lumps, but not too overdone that it turns out wrong.

It's admittedly quite... domestic in the kitchen, a rare mercy when it comes to the culinary sphere in Shadow Company. He pays no attention to the busted up microwave, after all. He could stay there all night and bake if he wanted to-

"Ah! Kinam- er- good evening-" The music was too loud and he wasn't fully alert when the kitchen door swung open. Now some Shadow is standing there wondering what Sergeant Moth must be up to past midnight. Cradling a bowl in one arm and whisking away like a housewife, sunglasses pushed up on his head and mask covering up the microwave. Lord, he has an apron on too.

...Before they could ask, however, Moth's already quick to talk, practically beckoning them, "Come, sit down, I'm making bibingka." His startled appearance only melts away when they take a couple steps inside the kitchen; not a single appliance combusted once during his time inside so far.

Again, it's mostly quiet aside from the music. He's already finished pouring the batter into the tray, readying himself to put it inside the oven for however long it needs to bake for. They're just sat, watching. Almost childlike. There's a curiosity, at the very least.

"...Ading," Wrong- who cares, it's late, "If... if you want to help whilst you're here, then you could help me grate the cheese? Don't have to, obviously."

Still, he's talking them through the steps, winding up some egg timer. Preheat, line, mix, bake, top, broil. And make sure music is on, because: "Music gives the food some soul, no? Good atmosphere gives it a good mood to be prepared with." Understandably, Moth isn't exactly himself - it's late, he's less concerned with appearance or suitable behaviours. He's more casual than anything.

Looking over as he washed up, making sure they don't slice a finger on the box grater, "We'll put the cheese on top once the sides look done, then we'll broil it... You're doing great, by the way." Eyeing up the first aid kit on the wall anyways, just in case. He'll do some of the cheese preparation right before he pulls it out the oven and grate cheese. "...'m very grateful to have you here." That was bad.

A brief flash of heat when the oven door opens, and he slides the tray out a little. Cheese gets sprinkled on the surface of the bibingka, almost in excess. But good co-operation means extra reward, after all. And once it's all back in the oven?

Moth's handing the Shadow the egg timer, twisted up to a couple more minutes, with a proud look on his face. "I'll make sure the food's all out and cooling once this goes off, yeah? If I'm there then you're taking some, and if I'm absent, then you can take as much or as little as you want, alright?...As long as Commander Graves doesn't find out. Go do anything you need to, Ading." Praise. He's happy for having some company that isn't set and speaker-bound.

"...I'll see you around. Have a good night." Waves them off, takea a breather and... appreciates existing a little more.