#savory cakes

[clariongradiation]

Savory Cakes Resippy

(because I mentioned it to @unboundhavenn on twitter and have been craving them ever since)

Under cut cuz it got kinda long

What u need:

Flour

Sugar

Salt

Baking powder (not pictured)

Butter (or margarine)

Milk (water works too if you don't have milk)

Egg(s)

Shredded/grated cheese (I usually use sharp cheddar, but whatever works)

Optional:

Green onion (I always use these cuz they're cheap and easy to get)

Extra seasoning (garlic powder, onion powder, cayenne, turmeric, whatever u want)

Other veg add ins (jalapeño, cilantro, corn, anything that sounds good)

Meat? (Like bacon bits, cubed ham, leftover stuff you can shred/chop)

Draw ur circles

Dry stuff goes in bowl:

1.5 cups flour

1 teaspoon baking powder (I like my pancakes a little flatter, if you like fluffier ones you can up this all the way to like 3 teaspoons)

1.5 to 2 teaspoons salt

1 teaspoon sugar

Any dried/powdered seasonings, I just used garlic and onion powder this time

Mix or sift everything together so it gets evenly distributed. I make a double batch because we eat these things so fast, so I'm using 2x the amounts listed

Add wet stuff:

3 tablespoons butter, melted (I you use salted butter, reduce the salt you add by a little bit)

1.5 cups milk (if you want fluffier pancakes, reduce to 1.25 cups. You can also use water if you forgot you're out of milk and they still turn out good)

1 egg

It works best if you measure out your milk and let it come to room temperature, you can also warm it up with the butter (I do it in a pot on the stove but you can also use a microwave if you have one). Just make sure you let it cool off a bit before mixing everything in. You want it warm enough that the butter doesn't get clumpy, but cool enough that it won't cook the eggs

Add in extras

Cheese, veg, other seasonings you forgot earlier, anything works. I usually use about 1 cup of cheese per single batch, but I went kinda ham on it today. Do you have furikake? Bacon bits? Random lunchmeat you can tear or cut into bits? Toss in whatever. It might look kinda lumpy when you've mixed everything together, but that's fine

Draw the rest of the owl

Heat up your pan/griddle to a low medium, I usually go 4/10 to start. You want the inside of the pancakes to cook, but not burn the outside. As time goes on the pan will get hotter, so I adjust the heat down a tiny bit at a time (it usually gets down to about 3/10 by the time I'm done, but work with whatever your cooktop does). You can also pour a tiny bit of oil into the pan and it'll help your cakes get a little crispier on the edges and prevent sticking, but it's not super necessary

Scoop/pour some batter into the pan and cook. My trick is I watch the lil bubbles that form around the sides, and when they pop but don't immediately fill in again (pictured above) you know the cakes are starting to cook through and you can flip them. If your bubbles aren't leaving holes but your cakes are getting burned on the bottom, turn down the heat a bit

Flip the cakes so they get cooked on both sides, when they're as brown as you want you're done! Remember if you have a lot of cheese the cheese will also get browned, so if they're a little darker than normal pancakes that's good and fine

The cheese gets cooked into the cake so they're not super gooey unless you use a ton, or maybe like big slices or something (I used so much cheese today that they are a tiny bit chewier and have a distinct cheese flavor, but if you hold back it just makes them super moist and rich). I always use green onions in mine, which also ups the moisture content and makes them extra savory

Tried it with nori today too! Really good if you really like nori, it's not crispy but has a very distinct seaweed flavor. You can either lay it in the pan and pour batter on top, or lay it on top of the uncooked side right before you flip one over and it works great either way

I tend to eat one or two immediately after they leave the pan because they're so good when they're super fresh like that (very hot though, don't burn urself if you do this), but if you're patient enough you can top them with stuff like more cheese, sour cream, hot sauce, anything that sounds good (maybe even like, avocado? Crab salad? Make a sandwich with them? 👀) You can also eat them cold, or if you have some leftover you can reheat them in a pan with a little bit of butter and I've been told they're even better that way

Hope u enjoy the cakes :)

[gooptrials]

do you think they have wood flavored cakes

wouldn't that be good

[stimmedhams]

source<3

[mars-ipan]

happy birthday you weird little freak. it's finals season so i can't afford to make a full drawing for u rn but i can at least give you your favorite thing in the world

bonus drawing + og imgs under the cut

cannot believe that crucified!komaeda is the cuntiest i've ever drawn him. call it divine inspiration

[a-birdie-on-a-rose]

and the meals we had together

[foodcravings]

Potato Latke Cake -Layers of spiced applesauce, caramelized potato jam, sour cream frosting, and crispy shoestring potatoes (via Instagram)

[sgiandubh]

On popular demand: my foolproof TCND (um nope, not really, just Flemish) ham, beer and mustard savory cake

Because @sop123456778 asked me today if I had, after all, another recipe to share, and before I'll get home to my real kitchen and my real crockery and my scrumptious Torta Caprese I do bake every single Christmas, here goes another domestic gem. This time, I thought a savory recipe will do nicely. And a seasonal one, much loved and immediately devoured in my home.

Variations are endless with this one and even rotisserie chicken can be nicely recycled this way. I chose the Flemish one, because you know, TCND, huh?

You will need: 3 eggs (at room temperature - always!), 3/4 cup (150 grams) flour, 1 sachet (2 ¼ teaspoons) dry yeast, 1/4 cup (50 ml) EVOO (extra virgin olive oil), 1/2 cup (100 ml) full fat milk, 1/4 cup (50 ml) blonde beer (I'd suggest Bud Light, not Miller), 1 cup (100 grams) grated Scottish Cheddar (the stronger, the better, if you want), 1 cup (150 grams) diced smoked ham/jambon/jamón cocido (not Iberico, Serrano, lomo, etc!). Finally, 1 Tablespoon wholegrain mustard -and on this point, I insist: not Colman's and certainly not the yellow American horror. This, if you can, would be perfect:

Preheat the oven at 350 Fahrenheit (180 Celsius).

In a big bowl, whisk the eggs together with the flour and the yeast. Il will cling to your whisk, but don't despair. Add the EVOO, pouring slowly and mixing non stop, then the milk (same way), then the beer (same). You should get a sort of thin, crepe dough consistency, which is perfect. Throw in the grated cheddar, then the ham, then the mustard, mixing well after each batch. Dust with a pinch of salt.

Pour into a rectangular loaf tin (three drops olive oil and then dusted with a bit of flour or a sling of parchment paper would make sure your cake won't stick). Add more grated cheddar on top and be brave and liberal with it. Cheese is life.

Bake for 45 minutes, or until golden brown and the proverbial toothpick in the center comes out completely clean. Transfer immediately on a wire, let cool completely, cut and eat and be merry.

It should look like this, more or less:

[smilestimz]

🧡⭕🍢⭕🧡

‼️Please Respect my Banner.‼️ ‼️Do not delete the caption.‼️ ‼️Please link back to this post if ‼️ ‼️you use one of these gifs!Thank you!‼️

[annascakeart]

[gatitoscreams]

I had so much fun exploring Princeton NJ!

ヾ(*´∀｀*)ﾉ

[insiderzx]

🍣 Sushi Cake 🍣

[rabbitcruiser]

Buffet Day

Everybody loves a buffet, so imagine having a whole day dedicated to one! Buffet Day is about hosting or attending a buffet of epic proportions—enjoy a table spread with enough food to keep you full for a whole day, and interesting enough to make eating all day fun and exciting!

The History of Buffet Day

The buffet table has its origins in brännvinsbord—a type of schnapps made in 16th century Sweden. The smörgåsbord was a type of “meal” during which guests gathered for a pre-dinner drink and small talk. The smörgåsbord buffet was often held in separate rooms for men and women before the dinner was served. The Smörgåsbord became internationally known as “smorgasbord” at the 1939 New York World’s Fair exhibition when the Swedes taking part in the exhibition had to invent a new way of showcasing the best dishes of the Swedish cuisine to large numbers of visitors. The term “buffet” itself originally referred to a type of French sideboard furniture where the food was served but became popular in the English-speaking world in the second half of the 20th century after the Swedes had popularized the smorgasbord in New York, probably because it was considerably easier to pronounce and remember.

How to Celebrate Buffet Day

The way you celebrate Buffet Day depends on where you are and what your preferences are. If you happen to be anywhere near Nevada, it would be an unforgettable experience to visit one of Las Vegas’ famous all-you-can-eat buffets. The Carnival World Buffet offers more than 300 dishes (!) and more than 70 varieties of homemade pies, cakes, and pastries all made from scratch. For $24, you can get into Carnival World and stay all day, tasting the extremely wide variety of foods on offer all throughout it. If you’re a fan of seafood, you could visit The Village Seafood Buffet, that features all of your seafood favorites such as lobster, snow crab legs, shrimp, freshly shucked oysters, sushi and many other mouthwatering seafood dishes. Lago Buffet at Caesars Palace is another absolute must for anyone who truly loves food, especially in such enormous quantities. Featuring fresh ingredients and many made-to-order specialties, the Lago Buffet offers a world-class selection of Asian fare, herb-roasted poultry and sauteed pasta.

If you’re not anywhere near Nevada, or crowded places are just not your thing, consider preparing your own buffet at home to celebrate Buffet Day. You can make anything you want, of course, but seeing as how the buffet has Swedish origins, why not try some Swedish or Scandinavian specialties? Start buy seeking out a high-quality schnapps. Many different kinds of flavored schnapps are available today, and they range from exotic, summery flavors such as watermelon or coconut to root beer or others like it. The world over, cinnamon schnapps is perhaps the most popular kind of schnapps. However, if you’re wanting to keep your smorgasbord/buffet as traditional as possible, buy some Akvavit, a flavored spirit that has been produced in Scandinavia since the 15th century. Akvavit, like vodka, is distilled from either grain or potatoes. After distillation, it is flavored with herbs, spices, or fruit oil, with caraway, cardamom, cumin, anise, fennel, and lemon or orange peel being the most popular choices. Traditionally, different types of pickled herring are served with the drink.

Whatever you decide to do, don’t forget to celebrate Buffet Day!

Source

[icewindandboringhorror]

Misc. photos from the past year or so ~

[futuzucooking]

No flour moist cake recipe