#top 10 food processor

[tummywrites]

a nutty summertime "snack" for the calorie-addicted cows 🥜🐮

as if over 9000 calorie desserts weren't enough for you fatties, I have another recipe designed to widen that waist and pack your belly full of caloric, sinful sweets.

first, you have to get off your fatass and go to the store (or, have your groceries delivered, to save yourself some energy) and get the following ingredients.

1 pack of mega stuffed oreos (2520 calories)

1/2 cup of butter (800 calories)

24oz of cream cheese (2160 calories)

1 1/12 cup of powdered sugar (720 calories)

2 jars of peanut butter (or more, depending on how peanut-buttery you wanna go) (5320 calories)

3/4 cup of sour cream (if you want the cheesecake to have a little tang, but if not, do vanilla greek yogurt) (360 calories)

2 cups of chocolate chips (or more, again, your preference) (3520 calories)

1 cup of heavy whipping cream (800 calories)

1 family sized bag of reese's mini peanut butter cups (or more, again, your choice, fatty) (5070 calories)

this comes out to a disgusting, humiliating, repulsive 21,270 calories if you're so out of control that you can't help yourself, and stuff your fat face with every morsel of this cheesecake in one sitting.

I know you can't resist that type of gluttony, so here's how to make this sin:

listen to mommy carefully, okay?

first: make the crust

crush up the oreos to make the crust, either by hand or using a food processor until the oreos form a fine crumb texture. combine this with the 1/2 cup/8 tbsp melted butter. (if you want thicker crust, double this part. also adds an extra 3,320 calories) press this mix into the bottom of a pan that can be opened, like a springform pan. make sure you press it onto the side of the pan about 1/2-1 inch up, to add that delicious crust for the cheesecake. cover this and chill while you continue to the next step.

second: make the filling

get two bowls--in one, pour 1 cup of heavy whipping cream into the bowl and beat until the whipping cream forms stiff peaks. then, in the second bowl, beat the 24oz of cream cheese for 2-3 minutes on med/high, then beat in the 1 1/2 cups of powdered sugar until the mixture is smooth. at this point, make sure you add in your 2 jars of peanut butter, 3/4 cups of sour cream, and 1 tsp of vanilla extract and continue to beat the mixture until it is completely smooth. then, fold in the whipped heavy cream, some chopped up peanut butter cups and chopped up chocolate chips. (for extra calories, add chopped up peanuts as well.) spread this over the crust and place in the fridge for 4 hours, or until the cheesecake has gotten firm.

third: make the chocolate topping

grab yourself a bowl that can be microwaved, then pour 1 cup of heavy whipping cream into the bowl and place into the microwave for 30 seconds at a time, until the whipping cream has just begun to simmer. once it has reached this point, pour the whipping cream over chocolate chips, at least 1 bag. make sure these chocolate chips have been chopped up, so they will melt properly. after the mixture has set for a minute or two, whisk it together to ensure it is completely melted. let the mixture sit and cool for 5 to 10 minutes, and then pour the mixture over the chilled cheesecake and place back in the fridge for at least 30 minutes.

once it's set...

garnish with the rest of your peanut butter cups, chocolate chips, and, for extra calories, consider adding the following:

whipped cream

chocolate drizzle

caramel drizzle

peanuts

mini m&ms

remember, a moment on the lips is a lifetime on your hips, so savor every bite because it'll be with you for the rest of your life.

[artofmaquenda]

Here’s my very first chestnut chocolate pie! 🍫🌰 It was so much fun to make and feels like the perfect autumn treat. 🍂 Just a heads up, it’s super rich! I’m still full the next day! 😆

I used this recipe: https://myfoodblog.nl/recipe/kastanjetaart-met-chocolade-lekkere-herfsttaart/

Here is the translated recipe:

Homemade Chestnut Puree:

Choosing Chestnuts: Go for fresh (sweet!) chestnuts, and make a small cut on the rounded side of each nut.

Roasting: Place the chestnuts on a baking sheet and roast them in the oven until the cuts open up (I personally cooked them for 10 minutes, but test it out for yourself to see if they are ready).

Peeling: Let the roasted chestnuts cool a bit and peel them while they are still warm.

Making the Puree: Put the peeled chestnuts in a food processor and pulse until you get a silky-smooth puree. Is it still grainy? Then add a very small amount of water. (I personally kept a lot of chunks in it because I like that).

Seasoning: Add a pinch of salt and a hint of vanilla extract to taste.

With this homemade chestnut puree, you’ll add an authentic autumn touch to your chocolate cake, making it not just a dessert but an experience. It's a fun autumn activity to go chestnut hunting together—just make sure you’ve got sweet chestnuts. Only those are safe to eat! Otherwise, you can also use store-bought chestnut puree. 😊

Ingredients

For the base:

50 grams of unsalted butter (or plant-based butter), melted 3 eggs 85 grams of granulated sugar 40 grams of (gluten-free) flour 40 grams of cocoa powder For the topping:

435 grams of chestnut puree (unsweetened) 2 eggs 1 tbsp cornstarch + 3 tbsp cold water 300 grams of chocolate (preferably milk chocolate) 600 ml heavy cream Supplies

Large springform pan lined with parchment paper Hand mixer or food processor Instructions

Prepare the base: Preheat the oven to 190°C (fan oven).

Beat the eggs and sugar until light and frothy. Add the cooled melted butter, then fold in the flour and cocoa powder. Pour the batter into the prepared springform pan and bake for about 10 minutes until set. Continue with the rest of the cake:

Whip the chestnut puree with the eggs and set aside. Pour half of the cream over the chocolate and melt it in a bain-marie. Whip the remaining cream until stiff. Mix the chestnut puree, cornstarch mixture, and melted chocolate, then fold in the whipped cream. Assemble and bake:

Spread the mixture over the chocolate cake base and bake for about 40-50 minutes until set. Allow the cake to cool completely, then chill in the fridge for at least 2 hours.

I personally added way more chestnut mash than is mentioned in the recipe, and I used the garnish from another recipe (didn't have everything at home but I used what I have):

Garnish ▢1 tsp cinnamon powder ▢1/2 tsp cloves ▢1 tsp ginger ▢1 tsp chili pepper ▢3 tbsp cocoa powder ▢1 tbsp powdered sugar ▢pinch of sea salt

[petermorwood]

Today I made bread (again)

Not just because we'd eaten the last lot, although that was a reason.

It was an experiment which I've intended for a long while but keep forgetting to do: make one loaf using the Kenwood stand mixer (knead time 12 minutes) and the other in the Magimix / Cuisinart food processor (knead time 2 minutes) and see which came out best.

It's the same recipe each time...

500g bread flour

7g dried yeast

7g table (fine-grain) salt

250ml warm water

30ml olive oil

...with everything else - first & second rising, then baking - done as simultaneously as I could manage.

*****

The result was a surprise; I'd expected longer kneading would cause better-developed gluten and that loaf would rise more, but it actually ended up as the smaller of the two.

The 2-minute Magimix loaf is on the left, the 12-minute Kenwood one is on the right.

Despite the visible difference in size, their weight after baking (681g and 682g) is so close as to be identical.

Once they cooled, I sliced them to see what the insides were like.

And here's their crumb. First the Kenwood...

...then the Magimix.

There's hardly any visible difference apart from slightly larger holes at the top of the Magimix loaf.

There's a slight tactile difference; the Kenwood loaf crumb is firmer, not by much but enough to notice with fingertip and presumably teeth.

This might give better structural integrity to an over-filled sandwich made soggy by an overflow of sauces, relishes and other tracklements, or for toast softened by an excessive quantity of butter (although my Dad would have said there was no such thing).

Whatever.

I've completed my experiment, and proved that an extra 10 minutes or so of kneading doesn't do anything dramatic, at least with the brands of flour and yeast we've used successfully for some years.

OK, cleaning the Kenwood bowl and dough hook took less time and trouble than cleaning the Magimix bowl, dough blade, lid and feed chute, but again it was no more than a couple of minutes which were more than cancelled out by the kneading times.

*****

And now, since I seem to have a couple of slices of splendidly fresh bread needing attention, several kinds of cheese and cold cuts in the fridge, and various sauces, relishes and tracklements in the cupboard, I'm going to make myself one of those over-filled sandwiches.

I might even add an excessive quantity of butter (No Such Thing!) to the outside, then toast it... :->

[shoku-and-awe]

The other night, I broke out a recipe I hadn't used since maybe 2021: Surprisingly Easy Basic Baked Cheesecake! I used to make these all the time for park hangs. They're portable, super simple, and pretty quick, and everyone always loves them, even if I overbake them or misjudge the ratio of crust to cheesecake.

This time was a bit experimental because I used cream cheese that had been frozen and Came Back Wrong with a very clumpy, crumbly texture, but they still turned out smooth and creamy and delicious. Also, I've also made it without the crust (thought I had biscuits but I was wrong!) and that honestly might have been even better. Jury's still out.

You can also make a fruity topping if you have the time and inclination. I usually do a quick saucepan sauce with frozen blueberries, bourbon if I have it, a pinch each of sugar and salt, lemon juice, and a slurry of katakuriko (potato starch) if it needs thickening.

Anyway, click through for English recipe and tips on doing mini cupcakes instead. I'm not sure I've ever done one big cake, actually.

INGREDIENTS (makes a single 18-cm cake or 10~12 mini cheesecakes) 200 g cream cheese (room temp) 90 g sugar 2 eggs 200 cc fresh cream 30 g cake flour 1 tbsp lemon juice 100 g biscuits 40 g unsalted butter (room temp) INSTRUCTIONS 1. Crush biscuits (in a bag with a rolling pin, or using a food processor) and mix with room-temp butter by hand until well combined. Grease a cake pan and use plastic wrap to shape into a crust inside it. (For mini cheesecakes in a muffin tin, just grease it and spread a thin layer on the bottom of each one.) 2. In a bowl, mix or blend the cream cheese until it forms a cream. Add sugar and then eggs, mixing thoroughly. 3. Gradually stir in the cream. Sift the flour and stir it in. Add the lemon juice. 4. Pour batter into cake pan and bake at 170C for 40-45 min., or until a toothpick comes out clean (or an internal temperature of 65C). Let cool and refrigerate 2~3 hours. NOTES

For a smoother texture, you can remove the bubbles by lifting your pan to height of ~3cm and dropping it a few times. I can't really do this with a soft silicone muffin tin, but I do stretch and shake it a bit, and use a fork to puncture any visible bubbles.

After about 30 minutes, I cover them with tinfoil to stop the tops from burning. Also, about the cooking time: 45 minutes seems short for a big cake because that's what the tiny cupcakes take, but that may be the fault of my oven, which is electric and weak and also so tiny that it still manages to burn things because everything so close to the heating element.

Cooling: if you're short on a time, you can put them directly into the fridge uncovered and it will be fine.

[forkfulofflavor]

Honey Whipped Feta and Cranberry Delight Crostini This vibrant crostini combines creamy whipped feta with a tangy cranberry sauce, topped off with crunchy coconut and fresh herbs for a perfect party appetizer. Ingredients 1 cup unsweetened coconut chips 1 tbsp soy sauce 1 tbsp maple syrup 1 tsp smoked paprika 1/2 tsp chili powder 1/8 tsp black pepper 1 French or sourdough baguette, sliced into 6-8 toasts 2 cups fresh cranberries 1 cup orange juice 1/2 cup red wine 1/3 cup dark brown sugar 1/2 tsp ground cinnamon 2 sprigs fresh rosemary 8 oz block feta cheese 4 oz cream cheese 2 tbsp honey 1 tbsp extra virgin olive oil fresh thyme and flaky sea salt, to serve Instructions Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a bowl, whisk together the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Toss the coconut chips with the sauce and spread them in a single layer on the baking sheet. Bake for 8-10 minutes, stirring once halfway through, until golden and crispy. Let cool on the pan to allow them to crisp up further. In a large skillet, combine the cranberries, orange juice, red wine, brown sugar, cinnamon, rosemary, and a pinch of salt. Simmer on medium heat, stirring occasionally, for 12-15 minutes until the cranberries thicken into a sauce and most of the liquid cooks off. In a food processor, combine the feta, cream cheese, honey, and olive oil. Whip until very creamy and smooth, about 2-3 minutes, scraping down the sides as needed. Switch your broiler to high. Brush each crostini with olive oil and toast under the broiler for 1-2 minutes until golden to your liking. To assemble, spread the whipped feta on the toasts. Drizzle with extra honey and sprinkle with the coconut. Top with the cranberry sauce, more honey, flaky salt, and fresh thyme as desired.

[fatliberation]

do you have a recipe for the coconut curry?? that looks absolutely decadent!!!!

I do!! @zenaskitchen created it!

Ingredients:

4 cod loins or fillets (around 150g each), or any flaky white fish

1 onion

4 garlic cloves

15g fresh ginger, peeled

1 red chilli (optional)

2 lemongrass stalks, tough outer layer removed

vegetable or coconut oil

2 x 400g tin good-quality coconut milk (ideally, at least 70% coconut extract)

2 tbsp fish sauce

1 stock cube (vegetable or chicken)

1 tsp sugar

To serve:

1 spring onion, thinly sliced

1 small handful fresh coriander, finely chopped

drizzle of chilli oil (optional)

cooked rice and lime wedges

Instructions:

1. Season the cod fillets with salt on both sides, then refrigerate for 30 minutes. This will both season the cod and firm up its flesh, making it less likely to fall apart while poaching.

2. You can use this time to prep the aromatics. First, thinly slice the onion, garlic, ginger and red chilli (if using). Second, using the flat side of a chef’s knife, bash the lemongrass stalks to release the aromatic oils, then slice very thinly. Alternatively, if you don’t feel like chopping, you blitz the aromatics in a food processor.

3. Heat a tablespoon or two of vegetable or coconut oil in a medium saucepan set over a medium heat.

4. Add the aromatics and season with salt and pepper. Cook, stirring occasionally, until softened, around 10 minutes.

5. Add the coconut milk, fish sauce, stock cube and sugar, then season with salt and pepper and mix to combine.

6. Bring the coconut broth to a simmer over medium-high heat, then cover, reduce the heat to low/medium-low and simmer for 30 minutes.

7. Add the cod fillets to the coconut broth, then cover and cook until the cod fillets are just cooked through, 5 to 8 minutes depending on their thickness. When done, the flesh will flake when gently pressed.

8. To serve, carefully transfer the cod fillets to a shallow serving bowl, then ladle the broth over the top. Finish with the spring onion, fresh coriander and optional drizzle of chilli oil. I recommend serving this with rice (it soaks up all of that deliciously fragrant coconut broth), a side of steamed veg, and a few lime wedges for squeezing over.

enjoy!!

[foodshowxyz]

Lavender Honey Tarts with Lemon Ricotta Filling 🍋🌿

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour 🍞

• 1/2 cup powdered sugar 🍚

• 1/2 cup unsalted butter, cold and cubed 🧈

• 1 large egg yolk 🥚

• 2-3 tbsp cold water 💧

For the Lemon Ricotta Filling:

• 1 cup ricotta cheese 🧀

• 1/2 cup cream cheese 🧀

• 1/4 cup honey 🍯

• Zest of 1 lemon 🍋

• Juice of 1 lemon 🍋

• 1 tsp vanilla extract 🍦

• 2 large eggs 🥚

For the Lavender Honey Glaze:

• 1/4 cup honey 🍯

• 2 tbsp water 💧

• 1 tsp dried culinary lavender 🌿

For Garnish:

• Fresh lavender sprigs 🌿

• Extra honey drizzle 🍯

Instructions:

1. Prepare the Crust:

• In a food processor, combine the flour and powdered sugar.

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

• Add the egg yolk and cold water, pulsing until the dough comes together.

• Press the dough into tart pans and chill for 30 minutes.

2. Bake the Crust:

• Preheat the oven to 350°F (175°C).

• Prick the crust with a fork and line with parchment paper and pie weights.

• Bake for 15 minutes, remove weights and bake for another 10 minutes until golden brown. Cool completely.

3. Prepare the Filling:

• In a mixing bowl, combine ricotta cheese, cream cheese, honey, lemon zest, lemon juice, and vanilla extract. Mix until smooth.

• Add the eggs one at a time, mixing well after each addition.

• Pour the filling into the cooled tart crusts.

4. Bake the Tarts:

• Bake the filled tarts at 350°F (175°C) for 20-25 minutes, until the filling is set and slightly golden on top.

• Allow the tarts to cool completely.

5. Prepare the Lavender Honey Glaze:

• In a small saucepan, combine honey, water, and dried lavender.

• Heat over low heat until the honey is melted and the lavender is fragrant. Strain out the lavender pieces.

6. Glaze and Garnish:

• Brush the cooled tarts with the lavender honey glaze.

• Garnish with fresh lavender sprigs and an extra drizzle of honey.

7. Serve:

• Serve the tarts chilled or at room temperature.

[najia-cooks]

فخارة العدس / Fukharat l'adas (Palestinian clay-pot lentils)

The name of this dish comes from "فَخَّار" ("fakhar"), meaning "pottery," and "عَدَس" ("'adas"), meaning "lentils." It is traditionally cooked in a قدرة ("qedra," clay pot) made from clay refined from local soil and shaped in family-owned pottery workshops. This type of pot is also used to make a lamb and rice dish of the same name commonly eaten in Gaza and Hebron. The qedra is filled with the cooking ingredients, sealed with a flour-water paste or with aluminum foil, and placed in a wood-fired oven—or buried in an earth oven—to cook for several hours, or even overnight.

This simple dish cooks red lentils with yellow onion, olive oil, and cumin to produce a smooth, earthy stew; additional olive oil and fresh lemon juice squeezed on after cooking add freshness and a tart lift, and شطة (shatta, red chili paste) is spooned in for heat.

As of 2019, the number of families producing qedra in Gaza had decreased from 40 or 50 to 3 or 4, according to workshop owner Sabri Attallah. The Israeli blockade which began in 2007 closed off foreign markets for Palestinian qedras, while cheaper, metal imports cut in on the local market. When the pots are exported to Israel, the multiple checkpoints and mandatory searches between Gaza and Israel cause many of them to break. The compression of Palestinians into small areas by Israeli government and settlers also spells problems for the qedra industry, as the smoke caused by firing pots reduces air quality for nearby residents. Many consider pottery-making to be both an integral part of Palestinian identity, and to be dying out: thus the targeting of Palestinians' economic self-determination targets cuisine and culture as well.

Today, Israeli weapons threaten Palestinian existence. Palestine Action has called for bail fund donations to aid in their storming, occupying, shutting down, and dismantling of factories and offices owned by Israeli arms manufacturer Elbit Systems.

For the lentils:

1 cup split red lentils, rinsed

1 yellow onion, chopped

3 Tbsp olive oil

1 tsp cumin seeds, toasted and ground

Salt, to taste

About 3 cups water

For the shatta (شطة):

100g (about 1 cup) fresh red chili peppers

2 tsp table salt

2 Tbsp olive oil

To serve:

Olive oil

Juice of 1/2 lemon, or to taste

Sweet peppers, radishes, spring onions, pickles, olives, leafy greens, shatta (red chili pepper paste).

Instructions:

For the shatta:

1. Wash peppers and remove stems. Use a mortar and pestle, food processor, or potato ricer to reduce peppers to a paste.

2. Add salt and stir. Add olive oil and stir. Store extra shatta in a jar in the fridge; cover with a thin layer of olive oil to avoid spoiling.

For the lentils (in the oven):

1. Coat the inside a piece of clay cookware of sufficient size, such as a Palestinian qedra or a Moroccan tanjia or tajine, with olive oil. Add the rest of the ingredients, followed by enough water to cover the lentils by at least an inch (about 3 cups). Make sure that the opening of the pot is completely covered (e.g. with a layer of aluminum foil, and then the pot's lid).

2. Place the clay pot in your oven and then heat it to 500 °F (260 °C).

3. Reduce the heat to 150 °F (65 °C) and cook for 2-3 hours, until lentils are mushy.

For the lentils (on the stovetop):

1. Heat olive oil in the base of your clay cookware, or a large pot. Add onions and cumin and fry briefly.

2. Add water and lentils and cook, stirring occasionally, for 10 minutes on medium.

3. Lower heat to low and cook for another 30 minutes, until consistency is smooth and mushy. Add water as necessary.

To serve:

Transfer lentils to individual serving bowls. Top with lemon juice and olive oil. Serve alongside shatta (which you may choose to spoon into your bowl) and fresh vegetables.

[cravefoodie]

Oreo Lasagna - this was so good!

Ingredients

1 pkg regular Oreos

6 tablespoons butter melted oz cream cheese softened

1 cup powdered sugar

16 oz cool whips divided

1 5.9- ounce pkg chocolate instant pudding

2 3/4 cup milk cold

Instructions

Crush the whole package of cookies either with a food processor. Save 1 cup to sprinkle on top of dessert lasagna when it’s done.

In a small bowl mix remaining crumbs with melted butter. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish, and press the crumbs into the bottom of the pan.

Using electric mixer, mix half of Cool Whip, softened cream cheese, and powdered sugar in a large bowl.

Spread the mixture on top of the oreo crust. Transfer to the refrigerator while you are making the pudding.

In a bowl, combine chocolate instant pudding with cold milk. Whisk for several minutes until the pudding starts to thicken. Spread the pudding over the previous layer, and let it sit for 10 minutes to firm up the pudding.

Spread the remaining half of cool whip over the pudding, and sprinkle with reserved Oreo crumbs on top.

[mamasrecipebook]

butternut squash soup

ingredients

1L chicken (or beef or vegetable) broth

1 small onion or leek or shallot (whatever you have lying around!), thinly chopped

1 clove garlic (or add garlic powder with the spices instead), diced

1 medium butternut squash, peeled and cubed

1 large-ish carrot, diced

whipping cream (optional)

olive oil

salt, pepper, thyme, sweet paprika, nutmeg, and turmeric (or cumin)

fresh chopped parsley (small handful idk)

toss cubed squash in olive oil and roast on 400 for 30-ish minutes, until soft and starting to brown around the edges

saute leek/onion in a large-ish pot in a bit of olive oil on medium heat until soft and fragrant (5-10-ish minutes?), add salt

add carrot to the pot, adding some water if necessary to keep from burning, saute another 5 minutes or so

add garlic and saute for another minute or so

add broth and turn up the heat until it boils, then turn back down to simmer lightly until squash is done (i like to add a cup of water here too, just to mellow the broth taste)

add squash to the pot and use immersion blender (or food processor) to combine

add listed spices to taste + splash of whipping cream (i generally do a bunch of thyme and a little bit of everything else. be especially careful with nutmeg and turmeric, as they can easily be overpowering)

sprinkle chopped parsley on top

[acocktailmoment]

This Sailor Is Smooth !

2 oz Faraday rum

1 oz fresh-squeezed lime juice

0.75 oz house-made almond orgeat* (recipe below)

0.75 oz basil vanilla light syrup** (recipe below)

1 egg white

Add all the ingredients to a shaker. Shake without ice for 30 seconds. Add ice, shake for an additional 30 seconds. Double strain into a large coupe. Garnish with a basil leaf (don't forget to slap it first!).

*Orgeat Recipe

3.5 cups almonds (or nut of your choice)

8 cups cold water, divided

3.5 cups sugar

2 tsp orange blossom water (optional, not used for this cocktail)

Cover almonds in 4 cups of water, let sit for 30 minutes, then drain. Break up almonds in a food processor until fully blitzed. Transfer back into soaking container, cover in remaining 4 cups of cold water, sit for one hour. Strain through a fine mesh strainer covered in cheese cloth. Let strain though for 15 minutes, squeeze out remaining liquid. Put liquid in saucepan over low heat. Slowly add sugar until fully dissolved, remove from heat. Add orange blossom water, if using. Put into your desired container (will keep for up to two weeks).

**Vanilla Basil Syrup

1 loose cup basil leaves

2.5 cups hot water

1.5 cups sugar

0.5 tsp vanilla bean

Put basil leaves into a Mason jar, pour hot water on top. Let sit for 10 minutes (no longer or it will turn acrid). Strain out basil, add sugar and vanilla, stir. Cover jar (will keep for up to two weeks).

Courtesy: Amber Stitt, bartender at Moxy

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[typhlonectes]

Apple and Blackberry Crumble 🍏🍇

Ingredients:

For the Filling:

4 large cooking apples, preferably Bramley

2 tbsp lemon juice

2 tbsp plain flour

1½ tsp ground cinnamon

4 tbsp Demerara sugar

300g (2 cups) blackberries, wild or cultivated

2 tbsp (30g) cold butter, cubed

For the rumble topping:

260g (2 cups) self-raising flour (or plain with a pinch of baking powder)

125g (1¼ cups) golden caster sugar (or white granulated)

1 tsp ground cinnamon

113g (½ cup) cold butter (or vegan alternative), cubed

10 Biscoff biscuits, crushed

Instructions:

1️⃣ Preheat Oven: Preheat the oven to 180°C (350°F).

2️⃣ Prepare the Filling: Peel, core, and slice the apples. Place them in a large pie dish and toss with lemon juice, sugar, cinnamon, and flour until evenly coated.

3️⃣ Add Blackberries: Add the blackberries and gently combine. Dot the mixture with butter cubes. Cover the dish with foil or an oven-safe lid, then bake for 20 minutes.

4️⃣ Make the Crumble Topping: Crush the Biscoff biscuits in a food processor or by placing them in a bag and gently crushing with a rolling pin. In a bowl, combine the flour, sugar, and cinnamon. Rub in the butter until the mixture resembles crumbs and holds together in small clumps.

5️⃣ Assemble the Crumble: Carefully remove the pie dish from the oven and uncover. Top with the crumble mixture, pinching some into clumps for extra texture. Sprinkle evenly with the crushed Biscoff crumbs.

6️⃣ Bake: Return the dish to the oven and bake for 30 minutes, or until the topping is golden and the filling is bubbling at the edges.

7️⃣ Serve: Allow the crumble to cool slightly, then spoon into bowls. Serve warm with ice cream, custard, or cream.

Recipe via: Nouna’s Kitchen

[smokenskinny]

@thinnem2 @mynameisb3llahadid

Hey guys! I'm sorry for disappearing the past days... But I've made a small compilate of my favorite vegan high protein/low calorie meals. The instructions on how to make each dish are listed below the cut:

Disclaimer: all kinds of beans must be soaked in water for 8-12 hours before they're cooked. Throw out the water afterwards, as it contains toxins that make digestion harder.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

1- Tofu muffins

Herbs and spices I use: oregano, basil, chives, turmeric and chili powder

Preheat oven to 180°C or 356°F.

Add the chopped onions and a pinch of salt to a sauce pan and sauté them in a little bit of water until golden. Then, add the chopped garlic and let it cook for another minute. Finally, add the grated carrots and zucchini to the pan and sauté them for 2 minutes.

Process the firm tofu, water, chickpea flour, nutritional yeast, salt, herbs and spices in a food processor until smooth.

Incorporate the sauteed veggies and chopped tomatoes into the mixture (I save some tomatoes and herbs to use as toppings). Transfer the batter to a non-stick muffin pan and bake it for 25-35 minutes.

-> Let them cool down for at least 10 min before eating.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

2- Kafta

Herbs & spices I use: smoked paprika, garlic powder, Aleppo pepper and parsley

Preheat oven to 200°C or 392°F.

Boil some water, remove from heat and add the TVP with a tbsp of vinegar to the pan. Let it soak for 10 minutes, then rinse and squeeze to remove all excess water.

Add the chopped onions and a pinch of salt to a pan and sauté them with a sprinkle of water until golden. Then, add the chopped garlic and let it cook for another minute. Combine the lentils, TVP, more salt and smoked paprika to the mixture and cook for 5 minutes.

Add the mixture to a food processor with the chickpea flour and all the other herbs and spices, process until combined.

Roll mixture into sausages and stick a skewer to them. If you want to, spray some olive oil into a baking pan before adding them to make a crust. Bake or air fry for 20 minutes, then flip and bake for another 15 minutes.

-> Serve with freshly squeezed lime juice or tzatziki sauce.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

3- Egless Omelette

Herbs & spices I use: basil, turmeric, garlic powder and black pepper

Add the silken tofu, chickpea flour, almond milk, nutritional yeast, salt and spices to a blender and blend until smooth.

Add the chopped onions and a pinch of salt to a non-stick pan and sauté them with a sprinkle of water until golden.

Add the tofu batter to the pan along with chopped tomatoes and some basil. Cook it on medium low heat for about five minutes or until it thickens up.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

4- Green Pea Croquettes & Tzatziki sauce

Herbs & spices I use: chives, parsley, cilantro, smoked paprika and chili powder

Preheat oven to 200°C or 392°F.

Add all of the ingredients to a food processor and process until thoroughly combined. Mold them into whichever shape you'd like (the thinner, the crunchier/the thicker, the softer). Bake or airfry in a non-stick baking pan for 30-40 minutes.

For the sauce, sprinkle some salt on the grated cucumbers and let it sit for 3 minutes while you chop the garlic and herbs. Then, squeeze the cucumbers to remove excess water, combine with all of the other ingredients and mix with a spoon.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

5- Creamy Lentil Soup

Herbs & spices I use: rosemary, sage, cumin, turmeric and cayenne pepper

Add chopped onions and a pinch of salt to a pan and sauté them with a sprinkle of water until golden. Then, add the chopped garlic and let it cook for another minute. Finally, add the tomato paste, vegetable broth, almond milk, lentils and chopped pumpkin. Let it cook for about 8 minutes or until the lentils are soft.

Blend the chickpeas with the herbs, spices and some water until they turn into a creamy sauce. Add it to the lentil soup and mix well until it thickens.

-> Optional: Serve with freshly squeezed lime juice.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

6- Zucchini Roll-ups

Herbs & spices I use: basil, oregano, black pepper

Add the chopped leek and a pinch of salt to a pan and sauté them with 1 tsp of olive oil until golden. Then, add the chopped garlic and let it cook for another minute.

Slice the zucchinis thinly using a mandoline, then sprinkle with salt to shrink and soften.

Process the tofu, sauteed onions and garlic, 1 tsp olive oil, lemon juice, nutritional yeast, salt and spices in a food processor to make vegan ricotta.

Pour half of the tomato sauce into the bottom of a baking dish and wipe the excess salt off of the zucchini slices.

Spread vegan ricotta on each zucchini strip, then roll it up and place in the baking dish. Cover with the remaining tomato sauce half and bake for about 20-35 minutes or until bubbly.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

7- Cookies

Cover the dates in water after removing their pits and let them soak for at least 4 hours.

Preheat the oven to 180°C or 356°F.

Process the other ingredients, except for the baking powder, in a food processor until thoroughly combined. Finally, slowly incorporate the baking powder to the mixture.

Divide batter into large cookies and bake on a non-stick baking pan for 20-30 minutes. Open the oven at 10 minutes and flip cookies.

-> Let them cool for at least 15 min before eating.

─── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･ ｡ﾟ☆: *.☽ .* :☆ﾟ. ───

8- Energy Brownie Bites

Stir all ingredients together in a large mixing bowl until thoroughly combined. Cover the mixing bowl and let it chill in the refrigerator for 1-2 hours until they are firm enough.

Roll mixture into balls or any shape you'd like. You could also use an ice cube silicone tray to make sure they are all the same size.

[shoku-and-awe]

Real-time non-queue post for once because breaking news! Some of you will hate me for doing this, but those of you who try it yourselves will love me, so: chocolate hummus! Yeah, I know. I know! But..... I promise.

I don’t blame you if you can’t bring yourself to try it—I’m only brave enough because someone I trust gave it to me the US and it tasted like brownie batter. This recipe is almost as good—actually, I approximated the measurements so it's possible that it's even better(!). Also left the husks on for fiber and laziness.

Anyway, this shit is a godsend. I haven’t had an appetite this week because of stress so I figured why not give this a try, and wow, being able to have a tasty, nourishing lunch with this little effort (and secretly it's brownies!!!!) might have changed my life. Let it change yours!!!

Ingredients

For the hummus:

1 (15 oz) can of chickpeas, rinsed and drained (skins removed if you want extra creamy hummus!)

1/3 cup drippy tahini (or 1/2 cup peanut butter or other nut butter)

1/3 cup unsweetened cocoa powder or cacao powder

1/3 cup pure maple syrup (use ½ cup if you like a sweeter hummus!)*

1/4 cup milk of choice (I use vanilla almond milk) plus more if necessary to thin

1 teaspoon vanilla extract

1/2 teaspoon salt

⅓ cup mini chocolate chips (dairy free if desired)**

For serving:

Berries, crackers, pita chips or pretzels *Subbed sugar. **Omitted. Where did my chocolate chips go???

Instructions

Add all the hummus ingredients besides the chocolate chips to a food processor or blender and process until smooth, adding more milk if necessary to thin to make it into a nice dip that’s the consistency of frosting. Stir in mini chocolate chips and sprinkle more on top once finished.

Serve in a bowl on a platter with strawberries, raspberries, crackers, pita chips, pretzels/pretzel thins, graham crackers or anything you like! Hummus will keep in the fridge for up to a week.

Notes - For silky hummus, I always cook my canned chickpeas for at least 10 min. in boiling water with baking soda. Also, if you're the type who removes the chickpea hulls, most of them come right off while it's boiling, so you can probably get it even smoother! - If the amount looks small compared to the recipe, you're not wrong! This was a test; I used maybe 1/3 of a can of chickpeas.

[forkfulofflavor]

Cinnamon Butterscotch Pie Ingredients: Base: 200g (about 26) Biscoff cookies 85g (6 tablespoons) unsalted butter, melted Cinnamon Butterscotch Filling: 150g (3/4 packed cup) brown sugar 3 tablespoons water 1/2 teaspoon salt 120g (1/2 cup) heavy cream 480g (2 cups) whole milk 5 tablespoons cornstarch 4 large egg yolks 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 tablespoon unsalted butter Cream Topping: 180g (3/4 cup) heavy cream 1 tablespoon powdered sugar 1/2 teaspoon vanilla extract 1/8-1/4 teaspoon ground cinnamon (for dusting) Directions: Prepare the Crust: In a food processor, pulse the Biscoff cookies until they form fine crumbs. Add melted butter and pulse again until the mixture holds together in clumps. Press the crumb mixture evenly into a pie pan, going up the sides. Refrigerate while you prepare the filling. Make the Filling: Set aside the heavy cream. In a medium saucepan, whisk together brown sugar, water, and salt over medium heat. Bring to a boil without stirring and cook for about 5 minutes until the mixture darkens and smells caramelized. In a separate bowl, whisk together egg yolks, cornstarch, cinnamon, vanilla, and 1 tablespoon of the milk. Set aside the remaining milk. Once the sugar mixture is caramelized, reduce the heat to medium-low. Slowly pour in the heavy cream, whisking continuously until smooth (the sugar may clump, but keep whisking). Gradually add the remaining milk. While stirring, bring the mixture to a simmer. Remove 1/2 cup of the hot mixture and slowly whisk it into the egg mixture to temper the yolks. Carefully pour the tempered egg mixture back into the saucepan, whisking constantly. Cook over low heat, whisking continuously, until it starts to bubble and thicken. Continue whisking for an additional 1 1/2 minutes to ensure the filling sets properly. Stir in the butter until melted. Assemble the Pie: Remove the crust from the fridge and pour in the butterscotch filling. For an extra smooth filling, strain the mixture through a sieve. Cover the filling with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate for at least 6 hours, or overnight. Prepare the Whipped Cream Topping: When ready to serve, whip the heavy cream, powdered sugar, and vanilla in a medium bowl until soft peaks form. Spread over the chilled pie and dust with cinnamon. Prep Time: 30 minutes Cooking Time: 15 minutes Chill Time: 6 hours Total Time: 6 hours, 45 minutes Kcal: 380 kcal per slice Servings: 10 servings This Cinnamon Butterscotch Pie brings all the warm, cozy flavors of autumn together in a rich, creamy dessert. A crisp Biscoff cookie crust forms the base, filled with a luscious butterscotch custard and finished with a light cinnamon-spiced whipped cream. With its deep caramel flavor and warm spices, this pie is perfect for holiday gatherings or a cozy night in. Ideal for fans of butterscotch and cinnamon, this pie is a unique twist on traditional fall desserts. The creamy filling, combined with the slight crunch of the Biscoff crust, makes each bite a delightful balance of textures and flavors.

[crisp-autumnal-air]

Apple-Pecan Tart

(Via Our Kitchen Sink)

Recipe from the New York Times

Ingredients:

1 1/3 cups flour, more for rolling

1 tablespoon granulated sugar

1/2 teaspoon salt

10 tablespoons cold unsalted butter

1 large egg yolk plus 3 large eggs

2 medium tart apples, peeled, cored and sliced

2 tablespoons light brown sugar

1 1/2 cups coarsely chopped pecans

1 cup maple syrup

1 teaspoon vanilla extract

1 cup heavy cream, whipped, for serving

Yield: 8 to 10 servings.

Directions:

1. Heat oven to 400 degrees. Place flour, sugar and salt in food processor. Pulse to blend. Dice 8 tablespoons butter, place in food processor and give it about 20 quick pulses, until butter is in tiny lumps. Beat egg yolk with 4 tablespoons ice water. Open cover of machine and sprinkle in egg mixture. Pulse briefly. Ingredients should start to clump together to form a dough; do not allow a ball of dough to form. If dough is too dry to hold together, add another teaspoon or two of water and pulse again.

2. Transfer dough mixture to lightly floured work surface and gather together to form into a flat, smooth disk. Roll to a circle about 13 inches in diameter and fit into a 10-inch fluted tart pan. Line with foil, weight with pastry weights and bake 10 minutes, until dry-looking. Remove foil and weights, prick bottom of pastry in a few places and bake until golden, about 20 minutes more. Remove from oven.

3. While pastry is baking melt remaining 2 tablespoons butter in a skillet. Add apples and sauté over medium-high heat until lightly browned. Stir in brown sugar, then add pecans. Sauté another minute. Remove from heat and spread in baked pastry. Beat eggs, stir in syrup and vanilla and pour over apples and pecans.

4. Bake 15 minutes. Reduce heat to 350 degrees and bake until set and browned on top, about 25 minutes more.

To make ahead: Bake tart; let cool completely. Wrap pan and all in plastic, then foil. Freeze. Thaw 2 hours, then bake at 350 degrees for 20 minutes and allow to cool 30 minutes before serving with whipped cream.

Pastry can be mixed, formed into a disk, wrapped in plastic and refrigerated up to 2 days in advance of using. Let it come to room temperature 1 hour before rolling. Prebaked pastry, cooled, not filled, can also be frozen in pan, wrapped in plastic, for up to 1 week.