isaaceats
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came up with a really fucking good savory scones recipe
will post later if anyone's interested
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Some folks in the notes mention using long pepper rather than black pepper.
"Sounds like it must sting, but hey, whatever gets you going!"
#b dylan hollis#video#cookies#all purpose flour#egg#molasses#butter#baking soda#potash#honey#brown sugar#cardamom#confectioners' sugar#powdered sugar#cloves#nutmeg#cinnamon#anise#mace
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Seems pretty easy for a family Easter dessert.
I tried to make a reel on Instagram but it isn't great. But who cares when the subject is as yummy as this!? I give you, Creme Egg Brownie Pie 🥧
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As lunar new year approaches, I'd like to share my mom's Chinese new year cake recipe. It's probably more like a pudding, as definition, but we call it a cake. This makes the perfect "not too sweet" nian gao. And it also doesn't stick to your teeth like a lot of nian gao.
2024 blaze edit: my mom had a massive stroke last March and it left her barely able to walk. She was an incredible cook and has some of the best recipes. I just felt this year, it was more important than ever to share some of those recipes so that even though she isn't able to cook for others herself, she can be cheered by the knowledge her recipes are still making ppl happy.
Mom’s Chinese New Year Cake (Nian Gao)
Ingredients:
1 cup (250 ml/211 g) brown sugar
1 cup (250 ml) milk (cow milk can also be substituted for a plant-based milk if you prefer)
1 cup (250 ml) coconut milk
½ cup (125 ml) oil
3 eggs
1 bag (400g) glutinous rice flour
1 tsp (5 ml/4.5 g) baking powder
Full recipe text under cut. Download recipe pdf here. Recipe pdf includes photos of what coconut milk and rice flour I use.
Mom’s Chinese New Year Cake (Nian Gao)
Yield: 3 cakes in 7” aluminum pans
Ingredients:
1 cup (250 ml/211 g) brown sugar
1 cup (250 ml) milk (cow milk can also be substituted for a plant-based milk if you prefer)
1 cup (250 ml) coconut milk
½ cup (125 ml) oil
3 eggs
1 bag (400g) glutinous rice flour
1 tsp (5 ml/4.5 g) baking powder
Directions:
Grease three 7” pans and set aside. Preheat oven to 375°F (190°C).
Mix together sugar, milk, coconut milk, oil, and eggs. Then stir in dry ingredients and blend until smooth. You don’t have to worry about overworking the batter as it is made with glutinous rice flour, not wheat flour.
Divide it evenly amongst three greased pans.
Bake @ 375°F (190°C) for 40-50 minutes. All three can be baked at the same time in the oven. Just rotate where they are in the oven halfway for even browning.
Notes:
Cake should have nice brown crust on top and glutinous squishy sticky core.
If you don’t want a bunch of leftover coconut milk from the can, use the entire can of coconut milk and then add enough milk to get up to a full 2 cups (500 ml) of liquid.
Tastes better the next day and once fully cool.
Can garnish the top with a little bit of dried date.
Don’t skimp on the coconut milk. The recipe is simple enough that you will taste the difference.
This recipe is gluten free. Glutinous rice flour isn’t related to gluten. And be sure to get glutinous rice flour, not sweet rice flour or another type. Or your cake will end up hard.
This is not a traditional nian gao. Most of them are steamed, this one is baked. I don't know where my mom got the idea to bake it. She thinks it might have been an old coworker. But we started doing it this way a decade ago and have been since this is hands down the best nian gao I have ever had and have had since.
If anyone uses an egg substitute that works well, please let me know and I will make a note in the recipe.
If you try it, let me know how it goes! My mom and I would like to see.
#brown sugar#coconut milk#glutenous rice flour#rice flour#milk#oil#eggs#baking powder#baking#gluten free#vegan#vegitarian#sweets
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carlos sainz pancakes
heres a list of ingredients and measurements for it:
2 large eggs
1½ tbsp whole milk
¼ tsp vanilla extract
¼ cup flour
2 tbsp sugar
honey (to taste)
step 1: separate the egg yolks (yokes yolks yokes) from the whites
step 2: combine the milk, vanilla extract, honey and egg yolks in a separate bowl
step 3: sift in the flour into the egg yolk mixture, do not overmix. set aside once combined.
step 4: whisk the whites until it turns frothy and opaque(fluffy), forming stiff peaks (and the whites you zzzz)
- while whisking, gradually add the sugar
step 5: add ⅓ of the egg white mixture (meringue) into the egg yolk mixture and fold gently until combined. repeat until all meringue is incorporated.
step 6: add butter to the pan and fry tall mounds of batter on low heat. cover the pan with a lid to steam.
step 7: after 5 minutes, remove lid and gently flip the pancakes to cook the other side.
step 8: after 3-4 minutes, remove pancakes from the pan and serve on a plate.
step 9: enjoy the carlos sainz pancakes !
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Interested in trying this as a chicken breast marinade.
Green Onion Sauce
A wilting bunch of green onions was the source of inspiration for this spicy chimichurri-like sauce. Don't waste food even if it's ugly!
I'm honestly all about making things easier too: that's why I like sauces that COULD serve as a marinade or a condiment. This is that recipe.
For almost 1/4 cup of sauce:
2 teaspoons vegetable oil
1 bunch green onions, sliced
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon aji mirin (aka mirin seasoning)
1 teaspoon pure sesame oil
3 garlic cloves, minced
1 bird’s eye chili pepper, chopped (optional)
Sauté together vegetable oil, sliced green onions and minced garlic until fragrant (and the garlic is basically fried!). In a small heat safe container, transfer the hot green onion and garlic mixture. Add the rest of the ingredients; stir. Serve on meat, fish or even plain noodles.
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(via Lemon Cream Butter Cake - Seasons and Suppers)
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Baking Tip: Rough Puff Pastry
Even if mastering the delicate, tricky art of All-Butter Puff Pastry last year made me very proud, you don’t always have the time it requires to make when you crave buttery, flaky pastry, do you? Enters Rough Puff Pastry, a time/life/craving-saver and a very good altrenative to the whole Puff! Here’s the how-to!
Ingredients (makes 620 grams/1.35 pound):
250 grams/9 ounces strong white flour
1 teaspoon salt
250 grams/9 ounces cold, unsalted butter
125 millilitres/½ cup ice water
In a large bowl, combine flour and salt. Give a good stir.
Cut cold butter into small chunks and add about a quarter to the flour mixture. Rub butter into the flour mixture until it reassembles coarse meal. Then, using a wooden spoon, stir remaining butter chunks into the flour mixture, leaving them whole.
Gradually stir in ice water, until a soft dough comes together, with the whole chunks of butter still apparent. Flatten into a disc, and wrap into cling film. Chill in the refrigerator, 20 minutes.
After 20 minutes, shape dough into a regtangle, and roll onto a lightly floured surface, keeping the edges straight. Fold the bottom third upwards to the centre, and the top third down on top of it. Give the dough a quarter turn, and roll out again into a rectangle. Repeat folding process again, and wrap into cling film. Return to the refrigerator to chill, 15 minutes.
Repeat the whole process thrice, chilling the dough 15 minutes between each times. After the last turn, chill another 20 minutes at least, before using.
You can also wrap Rough Puff Pastry into clean cling film, place it into a bag and keep it, up to two days in the refrigerator, and up to three months in the freezer. You will only need to thaw it completely in the refrigerator before using.
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Puff Pastry
Whether you want to make a Beef Wellington or bake a batch of Viennoiseries, whether you’re going for sweet or savoury, making your own Puff Pastry makes heaps of difference. It is a bit time-consuming, but not at all as complicated as you may think, and only requires a few ingredients. And then, you’re in for some flaky deliciousness!! Well worth the effort!
Ingredients (makes 1.4 pounds):
1 ½ cup all-purpose flour + more for dusting
¼ teaspoon salt
9 ounces cold unsalted butter
½ cup ice water
In a large bowl, combine flour and salt. Cut 1 ounce of the cold butter into small chunks, and rub into the flour until mixture resembles coarse meal. Gradually add ice water, stirring with your hand until a dough forms. Knead lightly, flatten into a disc, and wrap into cling film. Chill in the refrigerator, 20 minutes.
Place remaining butter between two sheets of parchment paper. Using a rolling pin, bash thouroughly into a rectangle about 5″x7″. Chill in the refrigerator, 20 minutes.
Roll pastry out onto a lightly floured surface into a circle, about 12″ diameter.
Place chilled butter rectangle in the centre of the pastry, and fold over the right and left sides, making them overlap in the middle. Lightly press with your rolling pin, to seal. You should now have a sort of long rectangle. Fold the bottom third to cover the middle, and the top third down on top. Again, gently press the edges of the dough with the rolling pin to seal the edges. Give the dough a quater turn.
Roll the dough out into a large rectangle, roughly 7″x12.5″, keeping the edges square, and the sides straight. Fold bottom third to cover the middle, and top third down on top. Seal the edges and give a quater turn. Gently roll out into a large rectangle, dusting with a bit of flour, if necessary. Again, fold bottom third up, and top third down, seal the edges. Wrap into cling film, and chill in the refrigerator, 20 minutes.
Repeat the three turns twice more, chilling the pastry 20 minutes in the refrigerator, between each time. After the last three turns, wrap pastry into cling film, and chill Puff Pastry, 1 hour, in the refrigerator, before using. You can also freeze it,up to 3 months, placing wrapped Puff Pastry into a zip-lock bag. Thaw completely before using to make Sausage Rolls, Chicken Pot Pie, Salmon Coulibiac, Kings’ Cake or Viennoiseries for brekkie, the possibilities are endless and all delicious…
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Coffee Creme Brulee with Orange Shortbread for James Hathaway
“I’ve just spent all afternoon in a lake of crap with knives in it, saving your presence Doctor, and I haven’t even begun on the matter of compensation.“
Last year I had Lewis on my Netflix list. I had watched an episode here and there, but I was very much looking forward to getting stuck in. Around early November time I decided to give it a go. To my horror a little message popped up to say that Lewis would be taken off Netflix on December 8th. What followed was every minute of every day that I could spare was spent spamming through episode after episode. How could Netflix do this to me!? Was it a punishment for having it on my watch list for so long!? I am grateful though, because without Netflix’s intervention I wouldn’t have become some enamoured with James Hathaway, my favourite sidekick.
I’m sorry to say it but James Hathaway is one of those people I just want to be. I have had several exasperated conversations with pals over on Tumblr convincing them that I’m not attracted to him (as James himself says, I don't do all this) but I simply want to morph into him over time. Yes, he’s excessively lonely, but he doesn’t say much which makes him seem mysterious, and when he does speak it’s something desperately clever. I want to be desperately clever. I want to be mysterious.
"Well, it’s been horrific working with you, obviously. But I’ve been thinking, if it gets you out of the house in your old age then I could possibly put up with you for a little longer.”
This idea took months to develop. Usually, with my powers of food synesthesia, I am able to come up with an idea for someone straight away. I look at them and think “Ah! Beef Wellington!” and everyone around gives me that pitying look as if to say ‘she’s off again’. James Hathaway is a tricky customer to say the least, but that’s what we all like about him. I must thank the wonderful people of Tumblr for gently getting me to this conclusion. It’s obvious once you know. He’s a coffee and orange kind of person, although most definitely not a ‘joffee’ person (juice and coffee. No, not together thank you).
I seem to have completely ignored the fact that it’s December. There’s not anything particularly festive about Hathaway so there’s no saying why I chose this recipe for now. Only that oranges are quite special for Christmas, and people always give each other shortbread. I do hope you’re going to have a wonderful time, but if you don’t it’s not a bother. It’s just another day.
For the Coffee Creme Brulee:
400ml double cream
4 tsp strong coffee
4 large egg yolks
35g caster sugar, plus extra for sprinkling on top
Preheat the oven 120C. In a saucepan, mix together the cream and coffee. Bring this to a boil and then turn to heat down to simmer until the mixture has thickened. Whisk the egg yolks and sugar together in a bowl until frothy. Add a small amount of the heated cream to the eggs and whisk, then keep adding the cream and whisking until it is fully combined.
Put four ramekins into a baking tray with high sides. Fill the tray ¾ full with water. Put the cream mixture into ramekins evenly and bake for 35-40 minutes or until they have a uniform wobble in the centre but the majority of the cream is solid.
Leave the ramekins to cool, then chill in the fridge overnight or for at least 4 hours.
For the shortbread:
85g butter, softened
40g icing sugar
125g plain flour
zest of one large orange
a drop of water/milk
Using your chosen method, cream together the butter, icing sugar and zest. Add the flour slowly with a drop of water/milk (around a teaspoon). Wrap the dough in greaseproof paper and chill in the fridge for 30-40 minutes.
Preheat the oven 170C.
Roll out the dough to the thickness of a pound coin and stamp out whatever shapes you like! Put the shapes onto lined baking trays and bake in the oven for 10-12 minutes or until golden.
#heavy whipping cream#heavy cream#sugar#egg yolk#egg yolks#orange zest#orange#caster sugar#powdered sugar#milk#butter#coffee#baking
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Raspberry kisses
Yet another case of something I'd not baked before. I have made regular biscuits sandwiched together but never these sort of 'melting moments' style biscuits. These raspberry kisses come from the Co-Op website. I love discovering a new source of recipes! I think they worked really well, although once again I left them slightly too long in the oven (it's my trademark to burn things). The biscuit recipe worked as I expected and the buttercream was amazing, I think I'll make it my new go to buttercream recipe! The recipe asks you to fold in some raspberries but I tried adding one or two and it made everything a bit slippery, so I added freeze dried raspberries instead.
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These might be my favourite cookies of all time. They’re soft and fudgey in the centre with swirls of salty peanut butter throughout. Just so good.
https://ko-fi.com/peasinourthyme
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Sinful Mac
I threw this together tonight and it's so good, so here's how I made it.
Ingredients
2 large sweet onions (I used Hermiston sweets)
5 large-ish crimini mushrooms (sliced)
12 oz block aged white cheddar
1 stick butter
1 cup heavy cream
10 oz chicken stock
Handful of flour
Garlic powder
Salt
Nutmeg
Directions
In a saucepan on medium heat, sweat the mushrooms - cook them dry; the mushrooms will release moisture themselves. Once soft, set aside.
In the same saucepan, melt 1 tbsp of butter. Scrape up any fond from the mushrooms as the butter melts. Cut onions in half and slice. Add into sauce pan and cook down by the handful until all onions are in the pan.
Continue to stir and add more butter as needed - I used about 4 tbsp. Occasionally add in an ounce of chicken stock to scrape up the fond. Cook until caramelized, soft, and your kitchen smells divine.
In another sauce pan, melt remaining butter on medium heat and toss in about an equal amount of flour to make a roux. Once smooth, slowly add the cream, stirring constantly to keep from clumping.
Shred the cheese and add into the cream - stir and keep adding the cheese until all has been added and melted into a cheese sauce. Pour over the onions and mushrooms. Stir to combine.
If the sauce is too thick, add chicken stock until desired consistency. Add salt, garlic powder, and nutmeg to taste. Keep on low temp while preparing macaroni shells. Add cooked macaroni to sauce and stir to combine.
Enjoy your mac.
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Parsnip-cheddar soup
Cheap, cheerful, and satisfying!
500g parsnips, chopped into 1cm pieces, fried in butter until starting to colour
Add 1/2tsp mixed herbs
Add 3 chopped garlic cloves, 3 chopped spring onions and some black pepper
Fry for another 2-3 mins
Add 1 veg stock cube, made up as per packet, and simmer (lid on) for 10 mins
Purée (off the heat!), adding more water if needed to get a soup consistency
Add 100g grated mature cheddar, stir in to melt (put back on heat for minute or two if needed)
Voila! Delicious.
Makes 3-4 servings depending on how thick you like your soup and how much crusty bread you eat on the side!
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Made some meat pies the other day. I had been listening to Sweeney Todd all week (the new cast recording), and every time I heard God That’s Good, it just made me want to try a meat pie so bad lmfao.
10/10 recommend- they were a smash hit at work. Everyone wanted my recipe, so I typed it up and will share it here too! (I guessed on the measurements for everything. I’m that person that just throws things into the bowl like a maniac, but these are pretty good guesses!)
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