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exploredlifee · 9 months

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Oats Jaggery kheer with full of nuts: A Gluten-Free Dessert

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sanukiayaka · 11 months

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Banana Oat Bars These banana oatmeal bars are lower in fat than most bar cookies.

#cooking oats #banana oatmeal bars #banana oat bars recipe #teaspoon ground cinnamon #fat #sugar #cooking spray

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gojoest · 9 months

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gojo learning what a home smells like, mentions of food, not much dialogue except for the ending, kind of selfship coded bc this was supposed to be a talk post but then i kind of rambled and this came out so it’s not proofread and that’s that

each home has a specific scent to it.

you know, the one that builds over time, the so-called occupant odor that fills the air after a while of people living in it. it’s the aroma of the ingredients you use and the spices you often put into your dishes, the freshly washed clothes and especially that one detergent that is always a must, the cleaning products you use, and the scent of those who inhabit the house all combined that sticks behind and makes it so distinct. makes it smell like home.

but satoru’s house smelled empty. too empty in fact. it smelled clean, too clean for someone who’s lived there for years now. almost like a newly renovated apartment that’s been deprived of human presence for too long and it’s just the sharp scent of paint and construction materials that hits your nostrils when you walk in. a housekeeper would come by once in a week to take care of the place, not that there was much to do around — it was pretty clean. nobody cooked there — his fridge was almost empty, only water bottles in it. nobody did the laundry — everything was sent to the dry cleaning. nobody was there enough for their scent to sink in, even he himself. his house never felt like home to him. it was simply a place for him to shortly crash at. like a hotel of some sort, a place he’d only use to shower and sleep while for the rest of the time he’d be out going on missions, putting his life in danger.

that was, until you came into his life.

at first it was only short stayovers. you would spend a night or two at his place each week. but it was enough for it to start layering and spreading around — the scent of you, of him, of you together. when you came into his life out of literally nowhere, he would start going out of his way and take on less missions so he could be with you, more — so you would stay over and make dinner, ask about his favorite dish and then cook it for him the next time.

you would make pancakes in the morning. you would get your favorite ingredients and put them in his fridge. you’d get some blueberries and bananas, little bit of feta cheese even. you would place jars of powdered sugar and honey into the empty shelves in his kitchen. and little bit by bit the room would start to fill — some oats and cinnamon for autumn days, peanut butter because it goes so well with apples, a little bit of oregano for when you make baked potatoes, a little bit of garlic because it makes any dish taste better, some olive oil and lemons because that’s your go-to dressing for when you make salads, and some tahini for when you’re feeling posh but then realize it doesn’t taste quite right in some meals but eat it anyway.

little bit by bit his house would start feeling less empty and more like home.

you’d bring extra clothes for the day after the stayover and then forget the old ones there. he would buy you pajamas for when you come by so you don’t have to bring yours every time or wear a shirt of his when you don’t or sleep naked (not that he minds it). you would wash them all in the laundry, together with his clothes and yours, the ones you had left behind from before. but you would always need that one softener, you know, the one you absolutely refuse to wash your clothes without because it smells so good, and then you would put your pajamas and his next to each other on the bed and the clothes — in his wardrobe, and the room would smell so good and it would start feeling like home to him.

but.

no matter how much of yourself you left behind, it still felt kind of empty, especially on days when you weren’t around tiptoeing quickly from the bedroom to the bathroom in the mornings for a quick pee before coming back to bed and nuzzling into his chest, when you weren’t around dancing in his kitchen experimenting with a new salad dressing once again, when you weren’t around asking him to open jars, when you weren’t around for his eyes to see and his arms to embrace in the morning.

it was then when these four walls felt so foreign and nothing like home to him. the house still smelled familiar but not completely. just like a bland dish — you eat it and it gives your body the needed nutrients but doesn’t quite fill you up because there’s just something missing.

and tonight he decided to chase after the missing ingredient.

“so, listen”, he said while casually grabbing some greens through the salad with his chopsticks, “i am going to make you an offer you can’t refuse”

“if it has anything to do with me doing the dishes tonight and you folding the laundry tomorrow, i am out”

“love”, he paused, “who washes dishes by hand when there’s a dishwasher?”

“rich people like you might not know of this, but we, ordinary people, do not use the dishwasher for just three plates. we use our hands, a sponge and a dishwashing liquid”, you flashed a polite but sarcastic smile at him.

“okay, ordinary person that i love so much, then how about this”, he swallowed his bite and continued, “you move in and start being extraordinary with me?”

“we’re not using the dishwasher for three plates”, you raised your chopsticks and brought them threateningly close to his face, “but okay. i can move in here and start using your credit card more reasonably”

#ઈઉ — ai writes #[ ♡ ] — satoru #gojo x reader #gojo satoru x reader #gojo fluff #gojo satoru fluff #jjk fluff #jujutsu kaisen fluff #jjk x reader

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dear-ao3 · 11 months

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how to make pancakes more filling and taste better

so pancakes are actually way way easier than everyone thinks they are and they are very very easy to change up as long as you know how to

the things that you don't fuck with are the amount of flour, oil, egg, milk and baking powder/soda. as long as you stick to that on any recipe you can change pretty much anything else or substitute.

generally recipes are 1 egg to 1 cup of flour. a 1 cup flour 1 egg recipe usually serves 2 and you can double the recipe for 4, etc.

you can also substitute up to half of the four in a recipe for whole wheat flour without changing the leavening measurements. you can do the same for adding in protein powder, just adjust the sugar accordingly if its sweetened protein powder.

so, this is my favorite basic buttermilk pancake recipe, it makes about 10 pancakes:

1 1/4 cups flour 1/2 cup old fashioned oats 1-1 1/2 tbsp some kind of sweetener (brown/white sugar or maple syrup/agave syrup all work well but there's other options) 1/2 tsp baking soda 1 egg 1 1/4 cup buttermilk 1 tbsp oil of choice (butter or coconut oil generally) 1/2 tsp salt

this is the bones of the recipe. the sweetener is adjustable based on how sweet you like your pancakes but the rest of it should all stay the same. double this if you want to make pancakes to serve 4 people (about 20 pancakes)

to this, i add:

as much vanilla extract as my heart desires (within reason, i see you tumblr) some cinnamon/pumpkin pie spice/whatever you want lemon zest from 1 lemon (or orange zest) blueberries fresh or frozen (but you can use any mix in like bananas or nuts or whatever)

one very important note: you don't need buttermilk to make this recipe. you can substitute buttermilk by combining 1 teaspoon of lemon juice or white vinegar for every 1 cup of milk (its supposed to be regular milk but you can use plant or nut milk too) and letting it stand for 10 minutes.

the instructions:

zest your citrus and add it to your sugar. mush it together until you get a paste or sorts. add to that your oats, vanilla and buttermilk and stir them together. let the oats soak in the mixture for 10 minutes.

combine your flour, baking soda, salt and cinnamon or spices.

after your oats are done soaking add in the oil and the egg (make sure the egg is beaten well)

add the wet into the dry and combine. make sure that all the flour is mixed in. there will be lumps. we want the lumps. then add your mix ins.

grease a pan. this can be a regular frying pan an electric griddle or a stovetop griddle. let the oil sit on the pan on medium heat for a few minutes or until you throw a few water drops on the pan and they crackle and jump.

use a 1/3 measuring cup and scoop your batter onto the pan, space them out a little but not ridiculously. flip them with a plastic spatula (ideal) 2-3 times or until they're fully cooked. (you tell if they're cooked if there's no wet batter on the sides)

voila. pancakes.

use this recipe or use the bare bones version to make your own thing.

happy pancake making.

#not a tag #from saph #pancakes #recipes

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howtocareforbunnyboys · 1 year

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"Formula" baby food for ARFID age regressors 🍼🥤

I'll make a better post with progress pics next time I make some, but I wanted to post about it quickly, since it was such a success.

My small (@bunnnybcy ) has ARFID, which makes it very difficult for him to get much nutrition, and I'm always trying things to make health accessible to him. One way to make "scary" foods accessible is to make them cute or baby-like. This recipe is sort of a "base model," a warm and sweet treat that can be altered later to increase their fruit & whole grain consumption.

Equipment you'll need:

Saucepan

Stirrer

Measuring cups

Stove or hotpad

Blender

Sippy cup or reusable pouches (Link to reusable pouch example)

Refrigerator for storage

Sweet Cinnamon Formula Recipe 😋

Ingredients:

1 cup + 1 cup milk or plant milk of choice (we used vanilla soy milk) 🥛

1/2 cup plain rolled oats 🥣

1 tsp dark brown sugar, or to taste*

1 tsp honey, or to taste 🍯

Cinnamon, to taste

Vanilla extract, to taste

Steps:

🥛 Heat the first cup of milk in your saucepan on the stove. Turn the heat up to medium, or medium-high if you're impatient.

🍯 Stir in the brown sugar and honey, and continue to stir frequently until the milk starts to lightly boil.

🥣 Stir in the 1/2 cup of rolled oats, and turn down the heat to medium, if it isn't already there.

🥄 Stir frequently until the liquid is mostly absorbed, about 5-8 minutes. (The longer you cook it, the smoother your end product will be, which is important for ARFID smalls.)

🆒️ Take off the heat, and let cool for a bit, until you're confident that it won't melt your blender lol.

Pour the oatmeal into your blender, add 1/4 cup milk🥛, and blend until smooth. Check the consistency, and continue adding milk in 1/4 cup amounts until your small approves of the texture. This would also be a convenient time to add more cinnamon, vanilla, honey🍯, or sugar, if they feel the taste is lacking.

Pour into pouches or sippy cups.

You can store leftover formula in the fridge for 3-5 days.

Other formula flavor ideas:

Strawberry 🍓

Banana🍌

Blueberry 🫐

Peach 🍑

Chocolate 🍫

Peanut butter 🥜

Apple pie 🍎

Pumpkin pie 🥧

Sweet potato 🍠

Notes for other carers of little ones with ARFID:

If your small one will tolerate it, adding nuts or seeds during step 1 will yield a more nutritious result, but some may not blend down. Chia seeds, for example, will remain visible and will feel like poppyseeds, which may be off-putting to someone with ARFID, even though they don't taste like anything.

Always remember to introduce new tastes and textures slowly, and allow them to try a new thing multiple times on different days if they're unsure about it. Unsure may just mean unfamiliar, and it'll take them a number of attempts to acquire a taste for it. Uncertainty is a good sign of a future "yes", but don't push them to finish a serving of something they're on the fence about; the pressure may turn it into a "no". Instead, give them the option of putting the rest away for later, and after some time, when they're ready, encourage them to try it again.

#sfw age regression #sfw agere #sfw agedre #hey bunny #agere cg #agere carer #age regression #age dreaming #agere recipes #agere food #agere arfid #arfid agere #written by Rowan

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vaspider · 5 months

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Spider!! Hola :)

So I know I came back way too early this time but with this whole situation we lost sight that 2 of the affected family members will be having their bdays.

So, if you don't feel comfortable with us asking so soon for a boost I do come asking for a fool proof apple pie recipe.

We're short on money so gifts are out of the question, but I could make them something tasty, and they have always wanted to try apple pie.

There are many recipes on the internet but I need one even I, who have never baked a pie, can bake.

Hope it's not a weird petition, I just remembered you have valuable experience in the recipes department.

Thanks for taking time to read our ask, please stay safe!

If you're looking for foolproof, I would actually skip over Apple pie as a starting point & I would instead go for an apple crisp.

A crisp is much easier to make - pastry can be really finicky if you aren't familiar with how to make it, whereas a crisp you just mix together all the good stuff that makes a tasty topping and you are good to go.

Easy Apple Crisp

Ingredients

1/2c butter, cold (do not take out to soften like you would for cookies)

6 apples (Granny Smith, Fuji, Pink Lady, or similar. NOT RED DELICIOUS.)

2T granulated sugar

2t pumpkin pie spice (or cinnamon, if that's what you've got, but I find that using pumpkin pie spice is just... better... if you can)

2t lemon juice

1c light brown sugar, lightly packed

1c old-fashioned rolled oats

1c all-purpose flour (if using gluten-free flour, that's fine - you don't need to add xanthan gum for this recipe)

1/2c chopped walnuts or pecans

1/2c craisins (technically optional, but don't skip)

Pinch kosher salt

Equipment

2 medium-sized mixing bowls

Sharp knife

Cutting board

2 large spoons for mixing

1 small bowl for butter

Method

Wash hands thoroughly before beginning. You should do this every time you cook or bake, but especially this time, bc we will be handling a lot of the ingredients directly.

Cut butter into small cubes. Put into small bowl and place back into refrigerator to keep cold until needed.

Preheat oven to 350°. Spray 8" baking dish with non-stick cooking spray or grease with butter. Set aside.

Core and chop apples into large bite-sized pieces, about as big across as a nickel. Some people peel the apples. I don't. I think that's a lot of extra work to eliminate a great source of fiber & flavor. Place apples in one of the mixing bowls. Add lemon juice, granulated sugar, 1t of the pumpkin pie spice. Stir until combined, then pour into prepared baking dish.

If you prefer smaller bits, lightly chop the craisins. I like them full-sized, personally.

Put the rest of the ingredients except the butter - craisins, chopped nuts, brown sugar, flour, oats, 1t pie spice, salt - into the 2nd bowl and stir to combine.

Get the butter out of the fridge. Work it into the dry ingredients with your fingers until you have pea-sized crumbs. You can also use a fork or two knives for this or a pastry blender if you're very posh, but I really prefer using my hands. It's easier, and you get better texture, IMO.

Spread evenly over apple mix. Even it out a bit with the back of one of your mixing spoons. Don't leave any big gaps, but also don't press down on the mix at all.

Bake for 40-50 minutes or until the topping is golden brown and the apple/sugar mix bubbles up at the corners of the dish.

Notes

This recipe is specifically written with round amounts to make it easy to size up or down! You can halve this or double it. Doubling it should make about enough to fill a 13 x 9 casserole dish.

Make sure to adjust your cooking time if you adjust the size!

If you have small oven-safe bowls or ramekins, you can divide this between those ramekins instead. If you do this, DON'T heap up the topping higher than the top of the dish. It gets very easy to spill.

Like technically you don't HAVE to use the nuts or craisins but ... why would you want to skip those? THE FLAVOR!!

If you really prefer raisins I guess you can use those. I hate raisins, and also craisins add a tart element which makes the dish really delightful and more complex IMO.

You can make a crisp like this with lots of different fruit! This recipe works pretty much exactly the same if you substitute in 4-5c of blueberries, blackberries, raspberries, or pears. You may want to fiddle with the amount of white sugar or the spices, but yeah. Once you know this recipe, it's a good basic dessert recipe that you can use for a lot of fruit!

If using berries, make sure to rinse them very well with cold water and inspect for any spots of mold. Supermarket berries get moldly REALLY fast. If possible, buy berries from chain supermarkets the day you're going to use them, and check berries in the store. Open the containers, don't be shy. Nothing sucks more than wasting money from your grocery budget and realizing when you get home that you bought moldy berries.

Enjoy!

#my peasant roots let me show you them #baking

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crippleprophet · 2 years

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gluten & dairy intolerant and sick as shit: a “what the fuck do i eat?” primer

most gluten-free, dairy-free (hereafter abbreviated gf/df) recipe sites are so clearly written by people who have the energy to cook - consistently enough that they don’t need to worry about food spoiling - and money for tons of ingredients and equipment. as a person who’s bedridden a large portion of the time, this is useless as shit!

so here’s how i’ve kept myself alive the past 6+ months for other sick folks looking for a realistic starting point, in descending order from least to most energy required. in addition to being gf/df, i can’t eat raw vegetables or red meat, need to avoid/minimize seeds and artificial sweeteners, and try to minimize soy when possible, so these suggestions align with that.

as always, check the labels first! other folks feel free to add on with any suggestions!

meals

gf cereal - chocolate gf off-brand rice krispies are a go-to low-energy meal that can also be a snack

bananas with peanut butter

rice cakes are my best friend - they’re like 4x cheaper than gf bread and the easiest option i’ve found so far. my go-to is rice cake, vegan cheese, 4 slices of deli chicken, a pinch of salt; 4 of those makes a filling meal for me

gf toast with peanut butter or butter, cinnamon, and brown sugar

gf oatmeal in the microwave, seasoned with brown sugar and cinnamon. if you need to avoid cross-contamination, make sure to only purchase oat products that are certified gluten-free; they can easily get cross-contaminated from wheat in the field

tofu scramble - season with curry powder, garlic and onion powder, chili powder, and salt. add whatever veggies you want - i do (frozen or canned) spinach, mushrooms, and tomatoes

gf chicken nuggets - if i have a little extra energy i’ll make a vegan ranch using a vegan mayo base

gf/df pizza - they’re expensive. i’m sorry.

gf/df nachos - vegan mince with gf taco seasoning, olives, vegan cheese, corn tortillas chips. for a lower-energy version, i melt vegan cheese on tortilla chips in the microwave and add torn-up deli chicken and seasoning

frozen gf fries - plain or with vegan cheese sauce, vegan cheese, and/or vegan mince (seasoned with garlic powder, chili powder, paprika, and salt)

rice with ingredient - canned beans and/or peas; canned tuna cooked with curry powder; frozen edamame and canned salmon cooked with gf (tamari) soy sauce, honey, and chili powder

fish tacos - frozen fish cooked with cumin, paprika, chili powder, salt, pepper; cilantro-lime rice; avocado if you’re up for peeling/cutting; vegan cheese; corn tortillas

snacks

pre-popped popcorn

tortilla chips

gf/df cookies

gf/df chips (crisps) - in the UK, Seabrook is a great gf brand, and the classic ones are df as well

gf/df protein or granola bars

gf/df ice cream

tangerines, clementines, etc - they last longer than other fruits

#dietary restrictions #celiac #lactose intolerance #dairy free #gluten free #chronic illness #mac.txt

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naamahdarling · 5 months

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What would you make for a potluck dinner?

Baked apples with crumble topping!

They are SO GOOD! Tender but not mushy. Not as good reheated but still extremely delicious. They don't necessarily look pretty if you cook a bunch together and aren't doing fancy plating but holy crap they taste good and go over REALLY well.

3 apples sliced top to bottom

1 Tbsp brown sugar

1/4 tsp cinnamon

Crumble Topping:

1 stick butter

3/4 c flour

3/4 c brown sugar

1/2c old fashioned oats

1/4 tsp cinnamon

1/8 tsp salt

Heat oven to 375.

Cut apples top to bottom and remove core with spoon. Place halves cut side up in lightly greased pan and sprinkle with 1T brown sugar and 1/4 tsp cinnamon.

In a medium pan or small saucepan, melt the butter, then add flour, brown sugar, oats, salt, and cinnamon.

Add topping to the apples and press it down.

Cover with foil and bake for 25 minutes.

Remove foil, cook for another 20-30 minutes until apples are as soft as you want them.

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auckie · 2 months

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Ok no actually I wanna hear your Trader Joe’s opinions I’m really into the orange strawberry banana juice, the bruschetta sauce, the cranberry lime juice sparkling water and cinnamon schoolbook cookies

You and I agree on the CLSW (cranlime sparkling), haven’t tried the others but I’ll look into them. The normal lime one is also amazing on its own, as well as a mixer for both alcoholic and non alcoholic drinks. Summer must!

There’s so much shit I’m obsessed with, I’ll try and list the most important ones

English crumpets

Mango kefir

Brown sugar oat creamer

Chocolate oat milk

Simpler wines brand sparkling white canned wine

Pfeffernüsse

Chocolate babka

Brioche sliced bread

Danish Kringle

Pinks and whites shortbread cookies

Joe Joe’s gluten free classic Oreo knock off cookie

Madras lentils (boxed kind is good too)

Canned giant baked beans in tomato sauce

The non joes brand oat milk coffee and kombucha but you can get those anywhere

Their candles, two in one grapefruit mint hair wash (I despise two in one products but this one doesn’t foam and is more of a cleansing conditioner I use in between shampoo and regular conditionings), and many other non food items. I’ve bought their towels, seasonal decor (usually those felt garlands), face lotions and oils. Loved all of them. Usually I only restock on the lotion, hand soap, and lavender laundry bags. Their detergent is nice tho, and I’ve also gotten their wool laundry balls but you really only ever gotta buy them like once. They also usually have pretty cute cards at the checkout! I like their cheaper flowers too, but there’s also a lot of very cute seasonal items they carry that I just can’t justify buying bc of price (have you seen their felt sunflowers? So adorable)

Simpler times potato chips

Crispy Crunchy Champignon Mushroom Snack

Fruit leather bars

Dried orange rings

Lox (labeled as smoked salmon iirc)

Both their Tunisian and kalamata olive oil

Vodka sauce

Roasted red pepper and tomato canned soup

Canned vegetable soup

Gone bananas chocolate covered frozen bananas (gone berry crazy strawberries are good too but like a dollar or two more expensive)

Jasmine rice in the frozen isle

Lime popsicles

Steak and stout meat pie

Pastry Bites Feta Cheese & Caramelized Onions

Canned tuna*

*especially with the gluten free microwaveable mac n cheese (I’m not gluten free if you’ve noticed, I literally just prefer some of their gluten free products. Same with the oat milk. I’m not lactose free but I just really like it)

Most of the frozen wontons I’ve tried

Chimichurri rice (goes great with the aforementioned roasted red pepper box soup, and chopped onions, green peppers, and spinach cooked in a wok)

Chicken sausage

Butternut squash gnocchi, iirc the potato gnocchi is good too

Most of their dried pastas

Almond and chocolate filled frozen croissants

The bars of chocolate you find at the check out that come in packs of threes

The weird meat sticks at the checkout too

Frozen hashbrowns

For whatever reason, their frozen green beans and asparagus is so much better than other generic brands I’ve tried

Any of the canned olives but esp the kalamata

Sun dried tomatoes

The produce is okay, a little pricey but they had brown Mexican tomatoes once that fucked hard. The herbs trustworthy too but really where is it not

Any of their chocolate covered nuts

Their fucked up chocolate covered chips, sometimes found in their snack mixes

Peanut butter pretzel snacks

Their dried seaweed isn’t my fav, but it’s not bad. I think it’s overpriced tho but tbf I usually get huuuge, less flavored packs from Costco

Pine nuts but good Gd are they expensive

They have cute, weird heirloom hybrid squashes during the fall a lot too that are pretty tasty

Things I’ve gotten from there that I hated? I didn’t like their orange chicken, ANY of the cereals I’ve gotten from there oddly enough, their pecorino Romano only comes grated and mixed iirc and I didn’t care for it. Some of their beers have made me scowl but also those are all random brands. But their wine (yes, even SHAW. But shoutout to coco bon red blend and blue fin moscato RIP!) has never does me wrong…except for any other flavor of the simpler wines canned ones. I can only do the sparkling white and literally no else I've forced to drink it has liked it! some of their salads have done me wrong. the canned chickpeas and dolmas were off. and some of their pricy juice mixes left me a bit disappointed.

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cirgaydian-rhythm · 4 months

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Happy Holidays - Have Some Cookies

I feel like sharing this recipe with everyone since I've gotten really positive feedback on them.

Oatmeal Craisin Cookies

Yes, "craisins" as in "dried cranberries." My partner and I aren't big raisin fans, but we do love craisins. If you're the opposite, you can easily swap them out, obviously.

I don't remember exactly how I cobbled this recipe together, I just know that I used at least two different sources.

Ingredients

1 cup salted butter, softened (you can use unsalted butter, but you may need to up the added salt content) 1 cup dark brown sugar, packed (light brown sugar will also work, but I think the lower molasses content will affect the texture and flavor) 1/2 cup white granulated sugar 2 large eggs 2 tsp vanilla extract 1 tsp ground cinnamon 2 cups old-fashioned oats (I don't recommend steel-cut or quick oats, but you do you) 2 cups (240 g) all-purpose flour (I've not tried this with any other type of flour, nor do I necessarily recommend using any non-glutenous or non-glutenous-like flour, as it will at the very least make the batter much looser than intended) 1 tsp baking soda 1 tsp salt 1 cup craisins

Directions

In separate bowl, whisk together eggs and vanilla extract, then add craisins. Let sit to soften craisins. In mixing bowl (stand mixer is HIGHLY recommended as this dough is very thick), mix butter and sugars. Add egg mixture to mixing bowl and mix. Add the rest of the ingredients and mix. Let dough chill in fridge for at least 30 minutes (this keeps them from spreading too much once in the oven; if you want to chill the dough for more than an hour, I recommend rolling it into balls beforehand as the colder the dough gets, the tougher it is to work with, though you can also take the dough out of the fridge and let it warm up on the counter for 30 minutes before trying to work with it). Preheat oven to 375°F. Roll dough into balls by hand (this helps pack the oats and craisins into the cookies so they're not jutting out all over the place once baked; I use a 1" cookie ball scoop just to keep the sizes more or less consistent, then properly roll them before placing them on a cookie sheet; also I recommend wearing gloves for this part, as the dough is VERY sticky and I can't guarantee your hands won't feel like they're coated in butter for hours afterwards no matter how well you wash them). Bake 10-12 minutes (I usually put them in for 11 minutes or a little over, but the exact time depends on your oven; if the dough balls are straight from the fridge, they may need a bit longer; on the upside, there's so much sugar in these that it doesn't hurt if they get a little dark on the edges!).

Notes:

These come out of the oven VERY SOFT, and you might mistake them for not being done - trust me, they're most likely perfectly done, and any longer will result in an unpleasantly crunchy (if not outright burnt) cookie. If you're really unsure about how long your oven needs to bake these, start off doing small batches and let your "test" batch cool down before trying to move them off the parchment paper. If they're still gooey after 5~10 minutes, add another 30-60 seconds to your baking time, but most likely they'll have firmed up enough to at least pick up without them falling apart on you.

I use these "air bake" cookie sheets, which work wonderfully well for these cookies, plus baking parchment; I've not tried making them on regular baking sheets or without parchment, so cooking times may need to be adjusted for that.

Even with chilling the dough , the cookies do still spread out, so make sure to leave a good amount of space between each ball. This recipe makes quite a lot of cookies (about 69 if using a 1" cookie scoop), so depending on your setup, you'll have to work in batches. I try to get all the dough rolled out into balls before I even start baking them, so it's quick and easy to swap them out. We keep our house on the cooler side, so it's not usually a problem, but if your house (or your kitchen) is on the warmer side, you may want to keep the balls refrigerated while they await their turn in the oven.

Lastly, I highly recommend stacked cooling racks for these. Because of how soft they are fresh out of the oven, I'll slide the parchment paper off the cookie sheets and onto a cooling rack with a finer mesh, then transfer the cookies to the stacked cooling racks once they've firmed up a bit (about 2~3 minutes) leaving the finer mesh rack available for the next batch. The reason why I recommend the stacked racks is that, again, this recipe makes a LOT of cookies, so the stacked racks are a good space-saver! Especially since these take a while to cool down completely at room temp (I've not tried chilling them directly post-bake - I think that might affect the texture), and they do need to be COMPLETELY cooled before they can be packed away (otherwise they warp and smoosh into each other - even when completely cooled, they'll stick to each other a bit, but they come back apart easily enough).

Have fun baking cookies! They may not really be "holiday" cookies, but this recipe is my gift to the internet void, so merry happy and all that jazz~

#recipe #cookies #cookie recipe #oatmeal cookies #oatmeal craisin cookies #oatmeal raisin cookies #recipes #baking #food #tag me if you make these!#I wanna know what other people think #or if I need to specify anything else in my directions

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upthewitchypunx · 2 years

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Vegan Peach Cobbler Recipe

Peaches:

3-5 peaches sliced (you can peel them if you want but I like the fuzzy bits)

1/4 cup sugar (or brown sugar or other sweentener if you are into it)

1 Tablespoon cornstarch (cornflour for folks in the UK)

1 teaspoon of cinnamon

Batter:

1/2 cup vegan butter, melted

3/4 cup brown sugar

1 teaspoon vanilla extract

1 Tablespoon milk alternative

1 cup wheat flour (could probably sub a gluten free mix pretty easy)

1 teaspoon baking powder

1/8 teaspoon salt

Optional: some nutmeg, oats, or chopped nuts.

Preheat oven to 350F (180C) lightly grease a baking dish that all the peaches will fit in.

Slice peaches and place in big bowl, sprinkle with sugar, corn starch, and cinnamon. Combine it all together and spread it out into the baking dish it is going to cook in. Make sure to get all the juices into the baking dish.

Make the batter: in the same bowl that is now empty melt the butter in a microwave (or over a boiling pot), mix in brown sugar, vanilla, milk alternative. Now add flour, baking soda, salt, and nuts or oats if you are adding them. The batter will be like a cookie dough.

Using a spatula or hands sprinkle batter oveevthe top. It doesn't have to cover completely or evenly.

Bake for 30-35 minutes.

#Vegan #Food #Peach cobblah #Peach cobbler #Vegan Peach Cobbler recipe #Happy autumn

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tyhi · 4 months

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porridge for champions (only)

you gotta prepare some of this the night before, so that the phytase enzyme in the buckwheat can get to work on the phytic acid in the oats to release the minerals and make them bioavailable and generally make all of this easier to digest and stuff.

combine the following in a jar or saucepan and mix it up:

oat flakes, however much you want to eat idk. you can play with the oats-to-water ratio to make more of a dry/fluffy or a wet/smooth porridge. the range is around 40-110 grams for one portion, depending on what you're going for. a tablespoon of oats is about 10g

½-2 tbsp of buckwheat -- i use raw crushed groats. less processed = richer in enzymes. crushed is a good balance between cooking time and enzyme content, i think

1-2 tbsp sunflower seeds, chia seeds or pumpkin seeds for extra nutrients, variety, texture :) (optional)

pinch of salt

water - soak em. enough to cover the oats etc + a lil extra bc they soak it up and expand. NB if you want dry/fluffy porridge then err on the side of less water, ie just enough to cover the stuff. this is part of why i use a saucepan to soak, cuz it takes less water to do this = fluffier porridge.

cover with a lid and leave at room temperature overnight.

cooking: add some fat. i love using fatty coconut milk or just coconut oil, or goats milk butter or even some kind of animal fat. i turn the heat to medium-high at first to get it all hot while mixing it, and then i leave it on low for a while. takes like 30 minutes or so

completely optional, i usually add some of these b4 i start cooking:

plain protein powder (im a fan of hemp protein personally)

maca and/or ashwagandha

matcha powder - ive really been liking this lately

collagen supplement (if u have an autoimmune condition pls look into healing gut permeability btw. even if u dont have digestive problems. ily)

carob powder my beloved. or cocoa powder. or both

or if u like savory porridge: curry powder, smoked paprika, leek, herbs, pepper

egg

& some possible toppings:

any kinda nutt butter u like <33

stick some chocolate in there and watch it melt

jam. classic

honey and cinnamon

coconut sugar syrup

berries, frozen or fresh

some reading materials btw:

#food #recipes #my stuff #oat porridge #updated 22.2.24 #updated 25.2.24 #use a saucepan #updated 12.3.24 don't really need That much water honestly i often end up with oat flakes not really touching the water in the morning but #they've still soaked. idk how much contact they've really had with the enzymes from the buckwheat but alas i need that fluffydry porridge rn #i change this up a lot ok? these are just guidelines

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theahole · 3 months

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How I make chocolate oatmeal

This recipe makes enough oatmeal to keep me going until lunch, or two smaller servings if you don't have my appetite. It can also be halved (half a tablespoon is 1 and 1/2 teaspoons).

What you need:

2 quart saucepan (this stuff bubbles up high and fast, and you don't want it on your stove OR your skin) stirring spoon or spoonula 1 cup dry measuring cup 1 wet measuring cup measuring spoons bowl eating spoon butter knife stove top burner

You can use a metal or silicon or wood spoon to stir this. I use this spoon/spatula I stole when I moved because I was the only person using it anyway. Do NOT use one of those cheap plastic mixing spoons they sell in bags of 4 at Dollar Tree, because this is what will happen:

Ingredients:

1 tablespoon brown sugar, no need to pack it--I use light and dark interchangeably, whatever you got 1 cup cold water 1 cup quick oats 1 tablespoon cocoa powder scant 1/4 teaspoon salt (I forgot to put it in the shot, but it's hiding behind the coffee pot) 1 pat butter (not shown) toppings (optional, up to you)

You are going to want to remember the salt, the oatmeal will be bland without it.

Pour the water into your pot and put the pot on the burner you'll use. Once you get this down to a science, you can start the water boiling and get everything ready before it does, but on a first try you'd better measure everything first and then wait the two or so minutes it takes a cup of water to boil.

I always measure the brown sugar into the bottom of the bowl I will be eating out of first, because I'd rather get sugar in the cocoa than cocoa in the sugar. But do what you want.

Measure 1 cup of oats (I used to scoop and sweep this, but it's easier to just dip the cup in the oats, and accuracy is not a big deal here), and add 1 tablespoon of cocoa. You can mix these in a separate bowl if you want, but I always do this:

Dump the cocoa on top of the oats in the measuring cup.

Which can get messy if you're not careful, but is, once again, easy and fast. The less time I spend on my feet, the better.

Start the water boiling on high, and when it starts to boil, add the salt. Once the boil really gets going, reduce the heat (in my experience it's the 4 or 3 on an electric stove and the lowest setting you can fucking get on a gas stove), and pour in the oats and cocoa. Start stirring IMMEDIATELY! You need to stir constantly so that the mixture all gets wet, cooks evenly, and doesn't stick or burn to the bottom of the pan. Once the mixture thickens, which takes about a minute, maybe less, take the pan off the heat and remember to turn off the burner.

Scoop the oatmeal into your bowl or bowls. If a chunk falls on the counter or over the rim of the pan, you may get an urge to put it in your mouth. Do not. At this point, unsweetened, the oatmeal will only taste bitter and salty.

You have to let the oatmeal sit for about a minute to finish cooking. I like to wash the utensils and such and leave the pot to soak while this goes on. If you want just plain chocolate oatmeal, add your butter and there you go. I like to add toppings, though. My favorites are a big spoonful of peanut butter from a large jar of processed store brand and a handful of chocolate chips. Mini chips melt better, but you get 2 ounces less per bag. You can add whatever you want--flavored peanut butter, other nut butters, flavored baking chips.. though I have tried cinnamon chips and would rather just add cinnamon, and the only mint ones I could find are Andes and they are VERY strong. Just be sure not to add anything cold to the oatmeal until after it's sat for the whole minute.

Stir vigorously (did you remember the sugar?) and enjoy.

This is over-explained and probably posted at the very worst time, but I hope it's useful too.

#food #oatmeal #chocolate oatmeal #recipe

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mezmer · 2 months

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Today's oatmeal.

Mix of Scottish and rolled oats because I prefer a softer texture

Water and some heavy cream

Large pinch of salt to bring out the sweetenerz

Mostly sweetened with pitted dates and honey, and molasses and brown sugar in very small amounts. The variety of sweeteners is the depth of the flavor because I am without proper oatmeal fruits today

Cinnamon and vanilla bean (tiny tiny bit of cardamon and clove and nutmeg cuz these are often over powering )

I cooked on a low temp for a long time just because I felt like it.

#I use the more button because i feel like my verbose posts are annoying to you girls

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timeisamarmaladeconstruct · 13 days

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Super random, you don't know me lol, but I was looking through the notes of the most common breakfast post and I was wondering if you'd be willing to share your breakfast cookie recipe. I've been wanting to make some but the one recipe I tried I didn't like, and I haven't been motivated to look for another one

i actually love this ask and that's partly because @averymayhemeveryday just asked me for this a few days ago and i typed it all up into a discord server we're in, so i'm just editing that braindump into a slightly neater recipe and including the pictures i took on my most recent batch. still, i made this up from nowhere and i cook on vibes, there is precious little exact measurement in here so you will have to do your own experimenting and figure out what you like.

step one: soaking your grains

i mix about two cups old fashioned oats, a couple tablespoons or so of chia seeds, about a cup of unsweetened applesauce, and enough (oat) milk/water to get it fairly loose, then let it sit in the fridge for at least a few hours to let the liquid soak into the grains. overnight is better. i've done it for over 24 hours and i really like the texture i got. i tend to mix in a bit of instant coffee granules at this point for taste and caffeine content, maybe a tablespoon or two. you can add cinnamon or other spices before or after soaking, i think i've done it both ways. iirc em said they put in cardamon after soaking and wished they did it before so it would soak into the grains more.

step two: mixing in the rest of your stuff

after soaking, i put in a generous amount of peanut butter, maybe like a third/half cup? i don't measure it at all really, just scoop it in. sometimes i add a bit of molasses, you could do brown sugar too. might be nice to do that before soaking so it soaks into the oats, idk i don't think i've tried it. usually like a big spoonful. i frequently do mini chocolate chips, but i usually do sweetening OR chips, not both, that's just a lot of sugar. then if it's too stiff i put a bit more water or milk in, i get it a little looser than traditional cookie dough but still thick enough to hold together.

left picture is straight out of the fridge after soaking, right is ready to bake

step three: baking

i use a cookie scoop but if you don't have one a spoon is fine it's just more work, flatten them down because without any butter or some kind of fat they won't flatten themselves, you can pack them onto a cookie sheet tightly cause they won't rise or spread, whatever shape you put them into the oven in, they will stay that shape and size. bake about 25 minutes at 375f. might want to check them at 20 depending on your oven. they get a bit brown around the edges when they are done. i use two cookie sheets stacked together, it's a trick my mom taught me that decreases the risk of burning the bottoms.

EDITING THIS TO ADD: please grease your cookie sheet or use parchment paper you do not want to try to bake something without any fat in it and then get it totally stuck!

notes:

i find that it makes enough to eat 6-7 a day for a week, i keep them in the fridge so they don't try to mold or anything, i just split them out into individual storage containers so i just grab one each day and eat on the way to work. i usually take the container out of the fridge the night before so i'm not eating them cold because that's a misery tbh.

for the weekend i usually crumble up that day's portion into a bowl and mix in more applesauce and milk so it's a bit of variety.

my friend em doesn't like peanut butter so we talked about ways to replace that for texture, since it helps it hold together in addition to adding protein. obviously another nut butter or sunbutter would be great if you need to eliminate it for allergy reasons. we talked about using cream cheese instead and i tried that this week, that's the batch those pictures are, i used half a 16oz block and still put in a little peanut butter, and honestly it may be the best batch i've made yet.

honestly it just now, as i am editing this for tumblr, occurred to me that you could add an egg or two in place of pb for protein+holding them together. i'm allergic to eggs so i didn't think of it before and i'm not sure how the texture would be but it might be worth a try.

this week's cream cheese variation, baked, with bonus roasted veggies that were in the oven at the same time, sunday is batch cooking in my house cause i never have any energy (or executive function) by the time i get home from work on weekdays.

they really are more of a cookie by shape than anything, the texture is not at all what a traditional cookie would be, but i quite enjoy them. even on the weeks that they don't turn out quite as well, it's something to nibble on the way to work and i'll eat practically anything half awake at 730am if it means i won't be shaking with hunger halfway to lunch. this week they are so good i am really sad when i reach the end of the day's portion and i will for sure be doing cream cheese again.

#well this sure did get long i should probably include #long post #cooking #food #recipes #when i wasn't working last year i was doing overnight oats every day and honestly i think these were inspired by that more than anything #it's very similar to what i was doing then except made into a solid format to eat on the go #em please feel free to add your comments from you trying it too if you like #please don't judge me for my ancient battered hand-me-down cookie sheets i don't even notice how ugly they are #until i'm taking pictures to show someone else ofc #also if you want to ask about the roast veggies i can do those too and it will be SIGNIFICANTLY shorter than this so-called recipe

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finnglas · 10 months

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So the hot buttered apple in Zelda looked so goddamn good, and I had a bunch of apples, so.......

Take the number of apples of your choosing (I did four). Core them, chop off the top, use a melon baller to scrape out part of the top. Stuff the empty core with a mixture of whatever you please as long as it contains brown sugar -- I put instant oatmeal (cinnamon roll flavor) and lemon juice in mine -- then put a pat of butter on top. Put them in an oven-safe dish, pour about a half inch of water around them, bake them at 375F. Mine ended up going for almost an hour before they were tender enough to be done. (Optional, the brown sugar will likely leak into the water during cooking, so you can spoon that back over the apples while they're cooking if you want. I did it at the very end.)

I mixed up a whipped butter/honey mixture and spread over the top of mine when I served them.

So good. Soooo, so good. The apple is still tart even though it's tender and sweet, and the oats+sugar+butter make a type of granola, and then the honey butter drizzle...so good...

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