#family dessert recipe

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CINNAMON FLAX MUFFINS HEALTHY RECIPE

INGREDIENTS

 

3eggs

1⁄4cup canola oil, scant

1⁄4cup sugar-free syrup, such as Da Vinci

2tablespoons water

1tablespoon vanilla

1cup flax seed meal

1⁄2teaspoon baking soda

1⁄2teaspoon baking powder

2tablespoons cinnamon (yes, 2 Tablespoons)

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Direction

In a medium bowl, beat the eggs with a fork. Beat in oil, syrup, water and vanilla.

Combine the remaining dry ingredients, then stir in to egg mixture. Let stand for 5 minutes.

Spoon into 9 muffin tins (lined with papers).

Bake at 350 for 15-18 minutes. They will be browned and seem set when you press on them.

Put on a cooling rack and then store in the fridge.

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[sew-much-to-do]

DIY Brown Sugar Peach Cake

This Brown Sugar Peach Cake is a classic yellow cake loaded with fresh peaches, and topped with a brown sugar caramel icing ~ it's the dessert of the summer!

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[sgiandubh]

For no particular reason: Lola's homemade chocolate

Today is Lola the Corgi's presumed birthday. We chose it approximately, while at the vet's, because Lola's story is nothing short of a canine miracle. She jumped in my cab, somewhere in the humble outskirts of Bucharest, on Saint Nicholas' Day. The driver asked, absurdly, if that was 'my dog' and I simply answered 'well, now it is'.

Little did we know the shaking, stone cold and scared to death puppy was a very rare Cardigan Corgi - this came later, when a British friend was amazed at the recovery and pointed it out adamantly. She could have been stolen or simply lost, but we will never know and we never looked back.

All our dogs had Spanish names (except for cats, always boys and always Pasha, namesakes of a beloved Shipper Mom's childhood pet), simply because they are easy to learn and remember. In her case, Lola is for...

for well... for obvious locomotion reasons 🤣 #LolaFlores. Twelve years with a supremely intelligent and empathic friend deserved a batch of my homemade chocolate, don't you think?

Too bad she can't try it. But enough babbling, here goes.

You will need: 2 cups/ 250 grams milk powder - I recommend Nestlé's Carnation, if you can't get hold of Rarăul, the obscure, Communist local brand (so damn good); 2 sticks/200 grams full fat butter (I recommend Irish butter, always with excellent results), at room temperature, cubed; 7 Tablespoons/50 grams cocoa (Dutch, if you can, but I prefer either Ghirardelli or the Greek Ion brand, which I think are the best on this planet); 2½ cups/ 500 grams Demerara sugar (or caster sugar). A dash of instant coffee, for decorating. You can replace sugar by stevia sweetener (measure accordingly - I used this, because I was also cooking for a severe diabetic who can't control herself), with very good results. Optional: crushed tea biscuits or cookies in the US/chopped hazelnuts/pine nuts/walnuts/peanut butter (in swirls) - sky is the limit. For the adult version, feel free to add a hefty swig of brandy/rhum/whisky/bourbon/vodka/limoncello or hey, let's be totally dirty (sssh!), Bailey's.

In a nonstick pan, gently simmer 3/4 cup or 170 ml cold water with ALL the sugar. Stir nonstop (only with wooden spoon or silicone spatula, never metal - it lends a foul taste!) until you get a sort of thin syrup - basically the sugar should dissolve, nothing more. 2 to 3 minutes should be enough.

Add the cubed butter, stir gently until it melts and incorporates completely. 10 minutes max, but never stop stirring!

Take the pan off the heat. Gently pour dry milk in small batches, stirring and incorporating continuously. It should immediately thicken, sticky fudge consistency.

Gently mix the cocoa, with slow, ample bottom/top movements (you don't want it anywhere else but in that pan, for sure). Right consistency should be a thick ribbon, pouring from the spoon.

Back to the heat for about 30 to 45 seconds, stirring all the time. I have no idea why, but my grandma always insisted it was very important, go figure. Take off the heat and immediately add the nuts and (if you choose) the alcohol, mixing vigorously.

Pour into a well buttered loaf tin. Dust with instant coffee. Let cool, put into fridge for 6 hours minimum (overnight is better). Only cut with a wet knife. Devour and don't think about the damn calories.

I am sorry for the very, very old pic (2010, I think). Tonight, it was impossible to take a proper one 😱.

This is what we do call 'homemade chocolate' all over Eastern Europe, but to be honest, it's rather some very, very good fudge. The dry milk is a dead giveaway of the real age of the recipe, which is around 1945 - postwar rationing, of course.

You are welcome. You won't regret the 45 minutes you're likely to spend making it.

[fullcravings]

Family Favorite Sour Cream Coffee Cake

[askwhatsforlunch]

Pain Perdu and French Toast

And here are more French Toast recipes! In France, we call it Pain Perdu. It means Lost Bread, and is quite the opposite of that, as what would have been lost (or wasted) bread, becomes a delicious dessert, treat or even an indulgent brekkie. I believe this was the first thing I ever learned to cook, too. My grandma was very fond of it, and I was very keen on doing everything my grandma did! So much so it even became a motto the whole family knew: "Je fais comme Mamie, mais je ne suis pas Mamie!"* As we are visiting the Loire Valley, where she was born and lived all her life, I am sharing a few of my favourite Pain Perdu and French Toast recipes, some I know she would have loved...

Lingonberry and Lemon French Toast 

Blackberry French Toast 

Walnut and Caramel French Toast 

Honey Blueberry French Toast 

Maple French Toast 

Fig and Spices French Toast  

Cranberry French Toast

Chocolate-Stuffed French Toast 

Happy Berry French Toast

Lemon Curd French Toast 

*"I do what grandma does, but I am not grandma!"

[caterpillarinacave]

What do you think Henry's favourite dessert is?

This time of year it’s custard pudding! It’s basically eggs, cream and gelatin with a splash of orange flower water. By itself it’s pretty bland, but it’s served with a black current jam, and is very pleasant. 

It’s very reminiscent of his favorite dessert in the summer, being berry pie and vanilla icecream, but berries aren’t in season in March and it’s cold outside, so he prefers the custard.

[jrueships]

If Alpey and Jaba got ice cream together, which flavours do you think they’d choose? 🤔🍨🍨

From the way Jabari acts, some people would mistake him to be a pretty boring guy when it comes to tastes in food. He's a creature of comfort who, if uncomfortable, will battle and yell with all the ferocity of a territorial lemming to regain it. However, some people tend to oversee that comfort and luxury can come hand in hand. Jabari is not the man who will play it safe, he will squint at the ice cream's menu and carefully select one of the most obscure options ever after conducting some serious research either beforehand or during the process. This research includes asking the employees what they think of the dessert. Even if there's a line of hungry kids and their late to work parents waiting behind him, Jabari will hush the ground so he can calculate All the options to come to a stable conclusion that Yes, this Is, in fact, The Best choice of item to spend my money on. He probably likes combinations, like an upside down banana split or something odd like that. If he's buying ice cream at a place that's stabilized itself by making good ice cream, it can't just be any ice cream he can just buy at a store then. It has to be THEIR SPECIAL ice cream. He's here for luxury and specifics, whatever the ice cream store says they can do the best, like, actually do in terms of making it, sprucing it up with syrups and fruits, and decorating it all nice and different, mixing it, etc, he'll buy it. I feel like he'd be one of those people that buys those really fancy overloaded ice cream shakes where there's like syrup or crumbs decorating the outside of the cup like sugar on an alcoholic beverage and there's a brownie bar on top for extra extra appearance appeal.

Meanwhile, alpey just wants some Dondurma, which is a Turkish ice cream notable for its hard texture and melt resistance, so he brings his own special knife and fork sets, one for him, one for jaba so they can cut into their ice cream bricks :] !! He's fond of the sweeter flavors, but they can't be artifical. ... sadly, there is no delicious Dondurma, and the ice cream just melts and slips between the slits of his special fork with much despair and pity. His ice cream lacks the sweetness and realness he desires, and they have no honey !!!! It's not stretchy or chewy at all! the texture is almost nothing !!!

It's okay, though, because Jabari orders him something special off the menu, an ornate mixture of various fruits and syrups and decorative pizzazz that they both end up using their forks to eat it. The creature of luxury cannot stand to see his fellow critter in need lack his own creaturely comforts. Before Jabari orders Alpey a new unique ice cream, he coaxes (demands) alpey to try a spoo-forkful of the carefully considered dessert of Jabari's choosing. Once he can tell Alpey likes Jabari's ice cream more than the simple and safe one he chose, Jabari buys Alpey something similar but with more sweetness. Cue another hour long research session that makes the poor teenagers groan as they watch their line grow longer and longer behind the happy couple(?) clinging onto their weird little forks instead of spoons.

[memeartboi]

Nicole's Cooking (TAWOG Pony Version)

[rats-are-cute-recipes]

Grandma Ellis's Pumpkin Bread

Technically this pumpkin bread comes from my great grandma, but this is how it is named in my mom's recipe book. The recipe wasn't originally gluten free, but my mom and I spent many years when I was a child turning the old family recipes into something I could eat. We have these during Christmas day with breakfast. Traditionally, my family bakes these in 4 old coffee cans to achieve the round shape, but 2-4 loaf pans work just fine

Ingredients

♡ 4 eggs, beaten

♡ 3 cups sugar

♡ 2 cups canned pumpkin (1 can)

♡ 1 cup oil

♡ 2/3 cup cold water

♡ 3 cups gluten free all purpose flour

♡ 1/2 cup almond flour

♡ 1/2 tsp baking powder

♡ 2 tsp baking soda

♡ 1 1/2 tsp salt

♡ 1 tsp nutmeg

♡ 1 tsp cinnamon

♡ 1 tsp cloves

Instructions

☆ Heat oven to 325°F

☆ If using loaf pans: grease pans. If using coffee cans: cut a circle of parchment paper to cover the bottom of the pan as well as a strip of parchment to go around the sides.

☆ In a large bowl, mix eggs and sugar

☆ Add the rest of the wet ingredients

☆ In a seperate bowl, mix dry ingredients

☆ Slowly add dry ingredients into the wet ingredients, whisking as you go.

☆ Once it is completely mixed and without clumps, pour batter into the loaf pans or coffee cans

☆ Bake for 1 hour to 1 hour 30 minutes

☆ Let cool on wire rack. Take out of pans or cans and slice. I recommend serving with salted butter

[squidhominid]

An authentic Italian family recipe for New York Italian cheesecake

Recipe below the cut, I promise you it's good and worth your time making it

best attempt at transcription of my grandma's handwriting, may be wrong, cross-check with image in case you can read it better than I can

Cheesecake 1 pt Sour Cream 2 Pks 8 oz Cream Cheese 1 Lb Ricotta 1 1/2 cups sugar 4 eggs slightly beaten 3 tbs corn starch 3 tbs flour 1 1/2 tbs lemon juice 1 tbs vanilla 1/4 lb melted butter

Butter spring form pan. In large bowl with electric mixer at high speed, beat cream cheese & ricotta together until creamy & well blended. Gradually add sugar. Beat in eggs a little at a time. Lower speed and add cornstarch, flour, lemon juice & vanilla. Beat in melted butter & sour cream last. Beat until smooth. Bake in moderate oven (325 degrees) for 1 hour or until firm around edges. Increase heat to 375 degrees and continue to bake until golden around edges & light brown on top. Turn off heat and let cake cool in oven at least 2 hrs. Remove from oven and let completely cool and refrigerate.

[mychefstories]

Perfect Nigiri for Sushi Lovers

[lee-romee]

my uncle's recipe --- brownies' frosting

stick butter + ¼tsp salt + 1tsp vanilla extract + ¼c cocoa powder + ½-1½c powdered sugar

add milk in tb amounts until texture is right

((such a family-recipe way of phrasing lol))

[sew-much-to-do]

DIY Broken Glass Jello Squares

Beautiful, fun, and easy to make, these Broken Glass Jello Squares will be your new favorite Jello for holidays and parties.

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[andreahsmith]

How To Cook Eggless chocolate & beetroot blitz & bake cake

>> VERY IMPORTANT >> This article will be long. I would recommend you to watch a simplified video.

<<CLICK HERE>> to continue with video

INGREDIENTS

100ml rapeseed oil, plus extra for greasing

175g (drained weight) vacuum-packed beetroot (not in vinegar)

175g dark soft brown sugar

200g self-raising flour

1 tbsp baking powder

50g cocoa powder

200g 0% fat natural yogurt

2 tsp vanilla extract

For the icing

100g icing sugar

50g dark chocolate (at least 80% cocoa solids)

1 tbsp cocoa powder

3 tbsp skimmed milk

dark chocolate shavings, to serve (optional)

Method

STEP 1Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.

STEP 2Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.

STEP 3Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.

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[heavenlynotices]

Americana: Jacks Country Store

Growing up we had a small store up the road a ways where we could go and get a soda, some crackers, peanuts, candy and other snacks after school. Jack was an old man that had a little store next to his house. It was a small block building and about a two minute bike ride or five minute run from the house. Going to Jacks Corner Store was always a treat and it was where the local retired men hung…

[sriyansh24]

Ginger golden syrup pudding

INGREDIENTS:

5cm piece fresh ginger, peeled

150g butter, softened

2/3 cup caster sugar

2 eggs

1 1/2 cups self-raising flour, sifted

1/2 tsp baking powder, sifted

1/2 tsp ground cinnamon

1/3 cup milk

1/2 cup golden syrup

Custard, to serve

Select all ingredients

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DIRECTIONS:

Step 1: Lightly grease a 6 cup-capacity pudding basin (with lid). Using the lid as a guide, cut a circle from baking paper. Set aside.

Step 2: Finely grate 1cm of the ginger (see note). Slice remaining ginger into matchsticks.

Step 3: Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating to combine. Add grated ginger. Stir to combine. Sift half the flour, baking powder and cinnamon over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour, baking powder, cinnamon and milk.

Step 4: Combine golden syrup and sliced ginger in a bowl. Spoon mixture into bottom of prepared basin. Top with batter. Smooth surface. Cover with baking paper. Secure with lid. Place an inverted saucer in a large saucepan. Sit basin on saucer. Pour boiling water into saucepan until halfway up side of basin. Cover saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low. Gently simmer for 1 hour 30 minutes, adding more boiling water as needed.

Step 5:.......

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