1. image: Download

    dreamer7149:

gamzeemakarasober:

keepcalmbutpanicatthedisco:

missachickapea:

karkat-in-the-tardis:

dandelionpunx:

Whoever wants to eat cookie dough and not get salmonella. Here ya go!

lets be honest nobody ever thought ‘hmm i might get salmonella’ and stopped eating regular cookie dough like that just never crossed our minds

It always crosses my mind, but it never stops me. I just say silent chants to the chicken gods not to let me get sick from those raw eggs. lol

the chicken gods

bauuuccckkk- cakadoodledoooo

If I die from cookie dough I will accept my fate wholeheartedly

    dreamer7149:

    gamzeemakarasober:

    keepcalmbutpanicatthedisco:

    missachickapea:

    karkat-in-the-tardis:

    dandelionpunx:

    Whoever wants to eat cookie dough and not get salmonella. Here ya go!

    lets be honest nobody ever thought ‘hmm i might get salmonella’ and stopped eating regular cookie dough like that just never crossed our minds

    It always crosses my mind, but it never stops me. I just say silent chants to the chicken gods not to let me get sick from those raw eggs. lol

    the chicken gods

    bauuuccckkk- cakadoodledoooo

    If I die from cookie dough I will accept my fate wholeheartedly

     
  2. image: Download

    You guys wouldn’t believe how good this tastes omg

    You guys wouldn’t believe how good this tastes omg

     
  3. Blueberry Scones with Orange Glaze

    xo-marilynrose-xo:

    Ingredients:

    Scones
    -2 cups all-purpose flour
    -1 tablespoon baking powder
    -1/2 teaspoon salt
    -2 tablespoons sugar
    -5 tablespoons unsalted butter, cold, cut in chunks
    -1 cup fresh blueberries
    -1 cup heavy cream, plus more for brushing the scones

    Glaze
    -2 tablespoons unsalted butter
    -2 cups powdered sugar, sifted
    -2 oranges, juiced and zested

    Directions:

    Preheat the oven to 400 degrees F.

    Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

    Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

    You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

     
  4. rayesbrain:

Red Velvet Gooey Butter Cookiesfrom:Peace of Cake blogspot.caINGREDIENTS:8oz. (1 brick) Cream cheese, room temperature1/2 c. Butter, softened (1 stick)1 egg1 t. Vanilla1 (18-ounce) box red velvet cake mixPowdered sugar, for rolling/dustingHOW ITS DONE:1. Preheat oven to 350 degrees F.2. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.3. Beat in egg, then the vanilla.4. Beat in the cake mix.5. Cover and refrigerate for 2 hours to firm up.6. Roll batter into tablespoon-sized balls and then roll them in powdered sugar.7. Place on ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar, if desired.

    rayesbrain:

    Red Velvet Gooey Butter Cookies
    from:Peace of Cake blogspot.ca
    INGREDIENTS:

    8oz. (1 brick) Cream cheese, room temperature
    1/2 c. Butter, softened (1 stick)
    1 egg
    1 t. Vanilla
    1 (18-ounce) box red velvet cake mix
    Powdered sugar, for rolling/dusting

    HOW ITS DONE:

    1. Preheat oven to 350 degrees F.
    2. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
    3. Beat in egg, then the vanilla.
    4. Beat in the cake mix.
    5. Cover and refrigerate for 2 hours to firm up.
    6. Roll batter into tablespoon-sized balls and then roll them in powdered sugar.
    7. Place on ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar, if desired.

     
  5. hardknockvida:

    image

    Doughnuts on your fork!  Getchyasome!  :)

    Ingredients

    The Dough-Cake Batter

    1 cup pancake mix
    1 cup white cake mix (I used Betty Crocker, it has the most ‘doughnutty’ taste)
    1 ½ cup milk
    piping bag with large tip

    Directions

    In a medium bowl, mix up the Pancake Mix & the Cake Mix with the milk…set aside
    Fill a piping bag with the Dough-cake/Pan-Nut batter
    Slowly pipe circles onto a skillet, leaving a circle in the center, they puff up so make sure your circle leaves room for that, so it won’t close up on you!…
    Grill them up until they’re golden on both sides…

    Ingredients

    The Glaze

    1 cup powdered sugar
    A few drizzles of milk..until it’s thick and creamy!

    Directions

    Prepare the glaze simply by stirring in some milk into the powdered sugar..until it’s thick!  Adjust the ratios as necessary!
    Now for the BEST part!
    ~Stack..~Drizzle..~Prepare to amaze all who enter the room!
    Take a moment to stare and take it all in..lol!
    Then sink your fork down deep into the BEST pancake/doughnuts E.V.E.R!
    Finally..take a giant sticky bite of your Glazed Doughnut Pancake Breakfast!

    From here

     
  6. image: Download

    mysecretrecipebook:

Greek Yogurt Cheesecake
I saw this recipe awhile ago online and thought I’d make it for an aunt’s birthday. The cheesecake turned out absolutely delicious. If you’re like me, who loves light and fluffy cheesecakes, you should try this recipe. The yogurt makes the cake a lot lighter and less filling - meaning you can have a few more pieces than usual!

INGREDIENTS:
2 cups Greek yogurt
2 tbsp lime zest
1 lime - juiced
4 eggs
1/2 cup sugar
2 tbsp honey
1 tsp cinnamon
1 tsp vanilla extract
1 pack digestive biscuits
1/3 cup butter
DIRECTIONS:
1. To prepare the cake base, crush digestive biscuits into crumbs or crush in a blender.
2. Mix the crushed biscuits with butter, which needs to be melted in the microwave before hand.
3. When butter and crumbs are mixed, press it hard against the bottom of the cake pan.
4. Bake the cake base at 350’C until hardened.
5. In a large bowl, mix together yogurt, sugar, honey, lime zest, and lime juice until well blended.
6. Beat in eggs and add cinnamon and vanilla extract. Mix everything thoroughly.
7. When both mixture and cake base is ready, pour the mix onto the cake base in the pan.
8. Bake at 375’C for 30 minutes. Keep checking- if the inner edge is still jiggly, it’s ready as long as the outer edge (about 2 inches from the rim) is stiff.
9. Refrigerate overnight before serving.
— 10. Additional: if you want, you can make a berry mixture or decorate the berries onto the cake.

    mysecretrecipebook:

    Greek Yogurt Cheesecake

    I saw this recipe awhile ago online and thought I’d make it for an aunt’s birthday. The cheesecake turned out absolutely delicious. If you’re like me, who loves light and fluffy cheesecakes, you should try this recipe. The yogurt makes the cake a lot lighter and less filling - meaning you can have a few more pieces than usual!

    INGREDIENTS:

    2 cups Greek yogurt

    2 tbsp lime zest

    1 lime - juiced

    4 eggs

    1/2 cup sugar

    2 tbsp honey

    1 tsp cinnamon

    1 tsp vanilla extract

    1 pack digestive biscuits

    1/3 cup butter

    DIRECTIONS:

    1. To prepare the cake base, crush digestive biscuits into crumbs or crush in a blender.

    2. Mix the crushed biscuits with butter, which needs to be melted in the microwave before hand.

    3. When butter and crumbs are mixed, press it hard against the bottom of the cake pan.

    4. Bake the cake base at 350’C until hardened.

    5. In a large bowl, mix together yogurt, sugar, honey, lime zest, and lime juice until well blended.

    6. Beat in eggs and add cinnamon and vanilla extract. Mix everything thoroughly.

    7. When both mixture and cake base is ready, pour the mix onto the cake base in the pan.

    8. Bake at 375’C for 30 minutes. Keep checking- if the inner edge is still jiggly, it’s ready as long as the outer edge (about 2 inches from the rim) is stiff.

    9. Refrigerate overnight before serving.

    — 10. Additional: if you want, you can make a berry mixture or decorate the berries onto the cake.

     
  7. image: Download

    sweetsrsmitty:

 Baked Vegan Doughnuts
*I prefer organic ingredients*
2 cups vanilla soymilk (or very vanilla)
1/2 cup white cane sugar
1/3 cup canola oil
1/4 cup agave nectar (just for a touch of extra sweetness)
2 1/2 tsp yeast
4 1/2 cups flour
1/2 tsp baking powder (aluminum-free best!)
1/2 tsp baking soda
1/2 Tbsp salt
Bake at 350 Degrees, 10-12 minutes
You want to begin by bringing the soymilk, sugar, canola oil and agave nectar to a boil. As soon as it boils, remove it from the heat and let it cool until it is about 110 degrees Farhenheit (it can take about an hour). It is important to remain patient to bring it down to 110 degrees as the next step is to add the yeast to the mixture and let sit for 5-10 minutes. (Yeast has a higher tolerability range than 110 degrees but I prefer to be safe).
After the 5-10 minutes, add 4 cups of flour and mix until fully incorporated. Let the dough rise to about double the size (or about an hour). Once the dough has risen, add the remaining 1/2 cup flour and the baking powder, baking soda and salt. Mix completely and let rest for at least 10 minutes. The dough will be somewhat sticky but this is what we want.
If you want to make doughnuts simply take small amounts of dough and work it into about a 6 inch rope. The width of the dough “rope” depends entirely on how large you wish the doughnuts to be. Remember that the dough will expand to at least double the size it is at this point. When you have determined the size of doughnuts you want, simply attach the two ends of the “rope” (this is where sticky dough comes in handy) and make sure to adjust the hole of the doughnut to the size you want. Place it on a silicon baking mat on a cookie sheet or a greased cookie sheet. Repeat until all the dough is used.
Then place towels or aluminum foil over the cookie sheets and place in your fridge overnight. Remove the trays in the morning and let sit for at least an hour to be brought to room temperature and so the doughnuts can rise some more. Before you put them in the oven you may wish to adjust the doughnut centers if they have been overcome by expanding dough! **Alternatively, you can let the dough rise for about 30 more minutes then place them in the oven directly after making the doughnuts, but I think that placing them in the refrigerator overnight makes them taste just THAT much better….afterall, good things come to those that wait! =)
To make the doughnut holes, you can do one of two things. Simply grab very small amounts of dough and work them into doughnut holes (about an inch at the most) until all of the dough is consumed. You can also make more “dough ropes” and cut about every inch and form those pieces into balls. Depends entirely on your preferred style. Everything else is the same for doughnut holes.
Once the doughnuts or doughnut holes come out of the oven they will look more like dinner roll consistency than doughnuts, but have no fear! Remove the doughnuts from the cookie sheets immediately to a cooling rack. While the doughnuts are cooling mix the glaze:
Glaze
1 1/2 cups powdered sugar
3 Tbsp soymilk
I personally used a silicone basting brush to coat each donut entirely, but you could easily dunk each doughnut or doughnut hole into the mixture. The glaze, especially when the doughnuts are still warm, soaks into the dough just a bit and gives it an extra kick when you enjoy the doughnuts later! I preferred the doughnuts just with the glaze but you can also add additional frostings to the doughnuts. Some of the doughnuts received a chocolate icing, which I made this way:
Chocolate Icing
1 cup powdered sugar
1/3 cup cocoa powder
2 1/2 Tbsp soymilk (or less depending on thickness you want)

    sweetsrsmitty:

     Baked Vegan Doughnuts

    *I prefer organic ingredients*

    2 cups vanilla soymilk (or very vanilla)

    1/2 cup white cane sugar

    1/3 cup canola oil

    1/4 cup agave nectar (just for a touch of extra sweetness)

    2 1/2 tsp yeast

    4 1/2 cups flour

    1/2 tsp baking powder (aluminum-free best!)

    1/2 tsp baking soda

    1/2 Tbsp salt

    Bake at 350 Degrees, 10-12 minutes

    You want to begin by bringing the soymilk, sugar, canola oil and agave nectar to a boil. As soon as it boils, remove it from the heat and let it cool until it is about 110 degrees Farhenheit (it can take about an hour). It is important to remain patient to bring it down to 110 degrees as the next step is to add the yeast to the mixture and let sit for 5-10 minutes. (Yeast has a higher tolerability range than 110 degrees but I prefer to be safe).

    After the 5-10 minutes, add 4 cups of flour and mix until fully incorporated. Let the dough rise to about double the size (or about an hour). Once the dough has risen, add the remaining 1/2 cup flour and the baking powder, baking soda and salt. Mix completely and let rest for at least 10 minutes. The dough will be somewhat sticky but this is what we want.

    If you want to make doughnuts simply take small amounts of dough and work it into about a 6 inch rope. The width of the dough “rope” depends entirely on how large you wish the doughnuts to be. Remember that the dough will expand to at least double the size it is at this point. When you have determined the size of doughnuts you want, simply attach the two ends of the “rope” (this is where sticky dough comes in handy) and make sure to adjust the hole of the doughnut to the size you want. Place it on a silicon baking mat on a cookie sheet or a greased cookie sheet. Repeat until all the dough is used.

    Then place towels or aluminum foil over the cookie sheets and place in your fridge overnight. Remove the trays in the morning and let sit for at least an hour to be brought to room temperature and so the doughnuts can rise some more. Before you put them in the oven you may wish to adjust the doughnut centers if they have been overcome by expanding dough! **Alternatively, you can let the dough rise for about 30 more minutes then place them in the oven directly after making the doughnuts, but I think that placing them in the refrigerator overnight makes them taste just THAT much better….afterall, good things come to those that wait! =)

    To make the doughnut holes, you can do one of two things. Simply grab very small amounts of dough and work them into doughnut holes (about an inch at the most) until all of the dough is consumed. You can also make more “dough ropes” and cut about every inch and form those pieces into balls. Depends entirely on your preferred style. Everything else is the same for doughnut holes.

    Once the doughnuts or doughnut holes come out of the oven they will look more like dinner roll consistency than doughnuts, but have no fear! Remove the doughnuts from the cookie sheets immediately to a cooling rack. While the doughnuts are cooling mix the glaze:

    Glaze

    1 1/2 cups powdered sugar

    3 Tbsp soymilk

    I personally used a silicone basting brush to coat each donut entirely, but you could easily dunk each doughnut or doughnut hole into the mixture. The glaze, especially when the doughnuts are still warm, soaks into the dough just a bit and gives it an extra kick when you enjoy the doughnuts later! I preferred the doughnuts just with the glaze but you can also add additional frostings to the doughnuts. Some of the doughnuts received a chocolate icing, which I made this way:

    Chocolate Icing

    1 cup powdered sugar

    1/3 cup cocoa powder

    2 1/2 Tbsp soymilk (or less depending on thickness you want)

     
  8. ALRIGHT YOU YOUNG’INS, POOR-AS-FUCK BUT STILL MAJESTIC PARTY PEOPLE!

    fuckingrecipes:

    HERE ARE SOME MORE TIPS TO EAT FUCKING FANTASTIC FOOD ON A LOW BUDGET! 

    MAKE YOUR OWN MOTHERFUCKING BREAD

    EVEN IF YOU’RE NOT ONE OF THOSE NUMBER-LOVING ASSHOLES, BASIC STUFF SHOULD BE COMMON SENSE. LET ME LAY DOWN SOME FACTS AND YOU SIT BACK AND ENJOY THE MAGIC CARPET RIDE!

    A LOAF OF WHITE BREAD AT WALMART COSTS ~ $1.50

    THAT SHIT’S FULL OF WEIRD BULLSHIT AND PRESERVATIVES AND REALLY DOESN’T TASTE LIKE ANYTHING. 

    A 25-LB POUND OF FLOUR COSTS $11

    A BOTTLE OF YEASTS COSTS $5

    A 10-LB BAG OF SUGAR COSTS $6

    THAT SHIT ADDS UP TO $22! PROBABLY EVEN LESS, BECAUSE I ROUNDED ALL THE PRICES UP!

    YOU KNOW HOW MUCH BREAD THAT MAKES? MAYBE YOU CAN DO THAT OFF THE TOP OF YOUR HEAD, BUT I HAD TO USE A DRAGONSBLOOD FOUNTAIN PEN AND PARCHMENT. 

    1 cup = ~5oz

    25lb = 400 oz

    25lb of flour = 80 cups

    ~4 cups of flour per large loaf = 20 loaves

    THAT’S 20 HOME-MADE, WARM, FLUFFY, PERFECTLY CRUSTED, HEALTHY AS FUCK LOAVES OF BREAD, FOR LESS THAN 22 DOLLARS!

    THATS $1.10 PER LOAF!

    THAT PRICE WILL DECREASE IN THE FUTURE, SINCE YOU ALREADY HAVE THE YEAST AND THAT SHIT LASTS FOR FUCKING EVER! (REMEMBER TO REFRIGERATE, THOUGH! WE DON’T WANT THOSE LITTLE BASTARDS TO START PARTYING WITHOUT PERMISSION)

    YOU KNOW HOW EASY BREAD IS TO MAKE?

    FUCKING EASY!

    NOT ONLY IS IT FUCKING EASY, BUT YOU CAN SHOVE SHIT IN THERE LIKE YOU WOULDN’T BELIEVE!

    WANT A SWEET, FRUITY BREAD? MASH UP SOME RASPBERRIES INTO IT, AND USE APPLE JUICE INSTEAD OF WATER! JESUS FUCK THAT’S SO EASY I COULD VOMIT RAINBOWS.

    WANT A DESSERT-LIKE BREAD? ADD SOME CHOCOLATE CHIPS! ROLL THE DOUGH OUT AND SMEAR SOME PEANUT BUTTER INSIDE, THEN ROLL IT BACK UP BEFORE DROP-KICKING IT INTO THE OVEN. 

    HOLY FUCK, JUST LAST WEEK I THREW SOME MINCED GARLIC INSIDE, AND SPRINKLED GARLIC ON TOP BEFORE BAKING, AND MY BREAD TURNED OUT TO BE THE MOST DELECTABLE GARLIC BREAD I’VE EVER SHOVED IN MY FACE!

    IT’S CHEAPER AND HEALTHIER FOR YOU TO MAKE YOUR OWN GODDAMN BREAD. 

    GLUTEN INTOLERANT PEOPLE? USE FUCKING RICE FLOUR! GLUTEN JUST GIVES THE YEAST SOME EXTRA SHIT TO EAT. REPLACE THEIR FOOD SOURCE WITH SUGAR AND MAYBE OLIVE OIL OR BUTTER, AND THEY’RE HAPPY LITTLE FUCKERS. 

    I THINK IT’S A BIT DULL IN FLAVOR, SO ADD SOME OTHER SHIT LIKE FRUIT OR GARLIC OR HELL I DON’T KNOW MAYBE YOU LOVE NUTELLA. 

    ~~~~

    POTATOES ARE QUEEN. PRAISE HER. WORSHIP HER. 

    ALL YOU ASSHOLES SAYING ‘I AM A POTATO’ BETTER CHEER THE FUCK UP, BECAUSE POTATOES ARE SO RAD MY HEAD EXPLODES TRYING TO INTAKE ALL OF THEIR MAJESTY. 

    YOU CAN’T LIVE OFF POTATOES ALONE, BUT YOU CAN COME DAMN CLOSE!

    POTATOES ARE FUCKING CHEAP, AND RIDICULOUSLY EASY TO COOK!

    BOIL ‘EM, MASH ‘EM, STICK ‘EM IN A STEW. YOU CAN ROAST, BROIL, IF THERE’S A METHOD OF COOKING, YOU CAN BET YOUR ASS THERE’S A WAY TO COOK POTATOES THAT WAY. 

    APPLY HEAT UNTIL THEY’RE BROWNED, MUSHY, AND HAVEN’T STARTED TO BURN YET, AND YOU’RE SET. 

    IF YOU USE WATER TO COOK THEM, THEY WON’T TURN BROWN, JUST TEST HOW MUSHY AND COOKED-POTATO-LIKE THEY ARE IN YOUR MOUTH.

    TRUST ME, RAW POTATOES HAVE A CERTAIN TASTE.

    THEY AIN’T NASTY, THEY’RE PRECIOUS. 

    A 10-POUND BAG OF POTATOES COSTS $5

    FRUITS AND VEGGIES

    YOU THINK THIS IS A FUCKING GAME?

    BACK THE FUCK OFF MATE, EVEN YOUNG ASSHOLES WITH YOUR FOOD-DISPOSAL-LIKE INNARDS NEED SOME HEALTHY SHIT. PIZZA AND RAMEN ALONE WILL FUCK UP YOUR DIGESTION, AND WHEN YOU GET OLDER, YOU’LL BE LIKE “WHY THE HELL DID I DO THAT TO MYSELF?”

    PLUS, ASSHOLES THAT CAN COOK FANCY SHIT CAN LAUGH BEHIND THEIR HANDS ABOUT HOW CHEAP IT WAS TO MAKE, WHILE ALL YOUR FRIENDS ARE MARVELING ABOUT HOW FUCKING RICH YOU MUST BE TO AFFORD GORMET-LOOKING HOME-COOKED MEALS.

    LOOK FOR SEASONAL SHIT THAT’S ON SALE BECAUSE EVERYONE HAS WAY TOO GODDAMN MUCH OF IT!

    IT’S SUMMER WHERE I LIVE, SO FUCKING EVERYTHING IS HELLA CHEAPER THAN NORMAL. 

    MELONS ARE MASSIVE. SAVE THE UNEATEN PART IN PLASTIC WRAP. 

    INVEST IN SOME FOOD STORAGE CONTAINERS. 

    ZIPLOCK IS AWESOME. OFF-BRAND ZIPLOCK-LIKE THINGS ARE ALSO AWESOME. 

    YOU KNOW WHAT I DO EVERY NIGHT? I FIRE UP MY RICE MAKER, MAKE A 1/2 CUP OF RICE IN THAT BABY, AND ABOUT 2 MINUTES BEFORE THE RICE IS TOTALLY DONE, I THROW IN A PORTION OF THE LEFTOVER CRACK BEANS AND LET IT COOK ALONGSIDE THE RICE.

    THE RICE GETS ALL THE BACON TASTE AND THE MEAL JUST DOUBLED IN SIZE, HOLY FUCK! 

    GOT SOME NICELY-SAUCED CHICKEN? THROW IT IN WITH THE RICE!

    RICE CAN BE PART OF ANY GODDAMN MEAL YOU CAN THINK OF. 

    A RICE COOKER OR CROCK POT IS SERIOUSLY ONE OF THE BEST THINGS TO HAVE AS A POOR-ASS MOTHERFUCKER. 

    STEWS, FRIED OR BOILED ANYTHING, FUCK, I HEATED UP SOME PIZZA ROLLS IN MY RICE COOKER LAST MONTH. 

    (IF YOU COULDN’T TELL, I DON’T HAVE A OVEN OR MICROWAVE RIGHT NOW. MY RICE COOKER IS MY SALVATION. IT WAS A 25$ CHEAP-ASS THING, ON SALE FOR $17 BECAUSE THE PACKAGING WAS DAMAGED.) 

    SPEAKING OF DAMAGED PACKAGING, THERE ARE PLACES YOU CAN BUY SHIT AT 50 OR 75 PERCENT OFF JUST BECAUSE THE DAMN PACKAGING IS DAMAGED! EVERYTHING INSIDE IS STILL FUCKING PERFECT!

    EMBRACE THE SALVAGE STORE. 

    GIVE IT AN UNCOMFORTABLY LONG HUG TO SHOW YOUR GRATITUDE. 

    WHAT WAS THE POINT OF THIS? FUCK IF I KNOW. PROBABLY SOMETHING LIKE ‘RICE, BEANS AND POTATOES ARE RIDICULOUSLY INEXPENSIVE AND CAN BE MADE DELICIOUS.’ AND ‘MAKE YOUR OWN GODDAMN BREAD’ 

     
  9. cooking-confessions:

Apple Cider Caramels
Ingredients: 
4 cups (945 ml) apple cider
1/2 teaspoon ground cinnamon
2 teaspoons flaky sea salt, such as Maldon, or less of a finer one
8 tablespoons (115 grams or 1 stick) unsalted butter, cut into chunks
1 cup (200 grams) granulated sugar
1/2 cup (110 grams) packed light brown sugar
1/3 cup (80 ml) heavy cream
Neutral oil for the knife
Find the recipe here. 

    cooking-confessions:

    Apple Cider Caramels

    Ingredients: 

    • 4 cups (945 ml) apple cider
    • 1/2 teaspoon ground cinnamon
    • 2 teaspoons flaky sea salt, such as Maldon, or less of a finer one
    • 8 tablespoons (115 grams or 1 stick) unsalted butter, cut into chunks
    • 1 cup (200 grams) granulated sugar
    • 1/2 cup (110 grams) packed light brown sugar
    • 1/3 cup (80 ml) heavy cream
    • Neutral oil for the knife

    Find the recipe here

     
  10. Willy Wonka Recipe: Chocolate Sauce

    recipesinmovies:

    Willy Wonka: Chocolate Sauce


    Ingredients:

    1⁄2 cup half-and-half

    1 cup sugar
    2 oz. unsweetened chocolate, chopped
    2 oz. bittersweet chocolate, chopped
    8 tbsp. butter
    2 egg yolks, lightly beaten

    Method:

    1. Heat half-and-half and sugar together in a heavy saucepan over medium-low heat, stirring until sugar dissolves. Add chocolates and butter and whisk until smooth. Set aside to let cool briefly.

    2. Stir in egg yolks and cook over low heat for 3 minutes, stirring constantly. Set aside to let cool slightly. Serve overcake or ice cream, if you like.

    MAKES 2 CUPS