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Hi guys! Since Beltane is right around the corner, I thought i’d share this cute orange cookie recipe, perfect for a spring treat 🌱✨🍊

Keep reading

Celebration Pudding Cookies

Ingredients:

  • ½ cup butter
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 box Instant Vanilla Pudding Mix
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups all purpose flour
  • ¼ cup rainbow sprinkles
  • ¾ cup plain, peanut, or any flavor M&Ms

Instructions:

  1. Note: This dough requires chilling.
  2. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
  3. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
  4. Preheat oven to 350°F. Line cookie sheets with parchment paper. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

Brave Iced Rolls


Yields 12 rolls

The things you’ll need

Ingredients
  • 5 tablespoons bread flour
  • 1 package active dry yeast
  • ½ cup warm milk
  • 8 eggs
  • 3 cups + 3 tablespoons bread flour
  • ¼ cup sugar
  • 1 tablespoon salt
  • 1 ½ cups butter, room temperature
  • Orange royal icing
  • Maraschino cherries
  • Egg wash
Equipment
  • Stand mixer
  • Whisk
  • Rubber spatula
  • Bench flour
  • Medium mixing bowl
  • Decorating bag fitted with a #12 tip

Let’s get started!

  1. Preheat oven to 350°F.
  2. Mix yeast, warm milk and 5 tablespoons of bread flour to create a paste and allow it to set for 10 minutes.
  3. Beat eggs and sugar.
  4. Add the remaining flour in 4 parts as you knead the dough on low. Add salt half way through.
  5. Add in soft butter chunks and knead dough for 2 minutes.
  6. Shape dough into a ball and allow it to set for 1 ½ to 2 hours in a warm place.
  7. Punch dough down and form it into small spheres. Allow them to proof for 30 minutes.
  8. Brush rolls with egg wash and bake for 22 minutes or until golden brown.
  9. Remove from oven and cool slightly before icing. Drizzle royal icing over each roll and top with half a maraschino cherry.
  10. TaDa! These scrumptious Brave Iced Rolls will be the subject of folklore for generations to come!
Hunk Approved™ Snickerdoodles

i’ve seen a few people wondering so if you’d like to make hunk’s snickerdoodles, here’s the full recipe!! :) (makes 24 cookies)

ingredients:

  • 1 cup butter
  • 1 ½ cups sugar
  • 2 large eggs
  • 2 ¾ cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon

~~

  1. Preheat oven to 350°F/177°C and put on your apron
  2. Mix butter, 1 ½ cups sugar and eggs in a large bowl
  3. Combine flour, cream of tartar, baking soda and salt in a separate bowl
  4. Blend dry ingredients into butter mixture
  5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes/doboshes in the fridge… just find your chill, dudes
  6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl
  7. Scoop 1 inch globs of dough into the sugar/cinnamon mixture
  8. Coat by gently rolling balls of dough in the sugar mixture
  9. Place on chilled un-greased cookie sheet, and bake with love for 10 minutes/doboshes
  10. Remove from pan immediately and share with your fellow paladins <3

Oreo Cheesecake Cookies

Ingredients:

  • 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • ¾ cup sugar
  • 1 cup + 2 tablespoons all-purpose flour
  • 10 Oreo cookies, broken into pieces

Instructions:

  • In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
  • Add the sugar and beat well.
  • Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.
  • Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours. 30 minutes prior to baking, preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper.
  • Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet.
  • Lightly press down on each cookie.
  • Place pan in the oven to bake for 10-11 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - that’s a good thing!
  • Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely. Enjoy :)

amosaicofmagic  asked:

Hey, tumblr mom! Since everyone is asking you about food can I ask your opinion on frying pans? We need to replace ours and my husband is really into the idea of buying cast iron frying pan. It seems like to much work for me, tough. I've always used either stainless steel or teflon ones. What do you think? Is it worthy? And if you had to choose between teflon or stainless steel which would you buy?

Oh, and I was going to mention it in the other ask I sent but forgot. I have IBS and one thing that really helps me is chilean boldo infusion. Idk how easy it to find it where you live (the fresh leaves work best), but it’s something a lot of south-americans use to treat hepatic and gastrointestinal issues. (Fun fact: the nurse at my high school used to have a bottle of concentrated cold boldo infusion in the fridge to give to students who were hangover)

Thank you for that last little bit, it’s something I will bring up with my allergist/many doctors as a quick google tells me it could also help my gallstone/bile production issues. So thank you :)

And ooooh god not teflon, anything but teflon, firstly because I don’t like how they cook/retain heat, and secondly because of some of the health concerns that comes with what happens when teflon starts to break down and you start eating it/breathing it in. Y’all can call me a mad hippy over that if you want but when your immune system is as fragile as mine you’ll avoid anything at all that might harm it.

Both stainless steel and cast iron have their merits. 

Cast Iron

You are right in that the cast iron takes a little more work to upkeep—initially. After it’s been seasoned a few times and you don’t do things like soak it in water or scrub it with lemon juice, it’s going to become practically indestructible. There’s a reason you can still buy cast iron skillets in antique stores that just need a little bit of salt and oil to get them back in working order. If you maintain it right, your cast iron will likely outlive you by quite a few decades. I wipe mine clean after every use using waterand  a non acidic soap, dry it on a high heat, and then season lightly with some oil after each use. Once it starts to smoke, that’s you, you’re done seasoning. You only really have to do the salt and oil scrub if it loses the coating or if something gets burned onto it, or if you have rust spots, which happen form not being properly sealed. 

I will say, cast iron is hard to get used to working with at first, because of how differently you have to manage the way it conducts heat. Cast iron is great at retaining heat, which is what makes it great for searing meat and yes, even baking in, but you need to get it hot first, which can require about ten minutes of prep over a hot stove trying to ensure even heat coverage. (I throw mine in the oven for 20 mins)

That might seem like a lot of work, but given how well it retains the heat after that, it actually cooks things better. With stainless steel the output of heat is enough to sear the outside of something, but to cook say, a chicken in it (yes you can cook a whole chicken in a skillet) you’d need to keep it on the heat for longer for the heat to reach the middle, resulting in chewy over tough food. With cast iron, the heat output from it is so much better that it’s already starting to cook the rest of the bird while you’re searing it, resulting in less cook time, and hopefully a more juicy meat—as well as making the outside very nice and crispy. Cast iron is great for making things crispy.

That and you know, you can fight the Fae folk with it if the need arises.

Stainless Steel

There’s a common misconception that you can just throw things into a stainless steel pan and it’ll be fine. But the truth is if you want to maintain your stainless steel in good working condition, you will want to make sure it’s evenly oiled before any food touches it (Ask ETD about the time he made popcorn and ruined my pot because there wasn’t enough oil around the SIDES of the pot so the heat just obliterated everything and I had to buffer the pot to get it back to working condition, he felt so bad lol) and make sure that it is adequately preheated. Otherwise your food is just going to burn and stick to the base and it’s going to be a mother fucker to get it off. I’ve seen far too many people burn away the caramelization going on in their stainless steel pans because they don’t know how to heat/preheat with it. (note if your caramelization does get stuck, loosen it up with some water or better yet some stock, get that flavor back in your food yo!) Other than that, yea, once you get used to how stainless steel works and retains heat, it is lower energy when it comes to maintenance vs cast iron. Just don’t use cold salt water in them, or you risk pitting the pans. (As I have previously talked about)

Because you have mentioned you have IBS, I will stress the importance of trying to buy as high quality stainless steel as you can, as not all stainless steel is made equal. 

Surgical stainless steel is the safest as it is non porous, while a lot of the cheap stainless steel you can pick up (I’m thinking of places like Walmart and Target) can break down and leech into food during the cooking process. Stainless steel is an alloy made from a mix of metals including iron, chromium (is what keeps it from corroding) and nickel to name but a few components, and given nickel is a high allergy metal you don’t want that going into the foods of people who may be sensitive/allergic. (I had a friend find this out the hard way that that is what was going on with her)

The way I was taught to test the quality of the pan is by holding a magnet up to it. If it sticks? It’s typically going to be higher in nickel than you want it to be and could cause a possible health risk for people with nickel allergies. Nickel is also a carcinogenic and considered worse than aluminium which everyone and their dog is now trying to get away from because of the metal being linked to cancers and altzheimers, so, just something to keep in mind seen as how you already have a compromised gut <3 

(Also to those of you reading this now who are about to go check your pans: if it sticks? It’s not a cause for panic. Although if you have a known nickel allergy and you keep getting sick and you have no idea why…you may want to consider replacing your pans.)

There is also a third option available to you, which is ceramic pans. Which honestly have become my favorite frying pans to cook with. Due to their low metal content they will not work on induction stove tops, but if you’re using electric or gas you’re good to go.

Ceramic

They still don’t have the slippy non stick you get from teflon pans where flipping a pancake is akin to wielding a projectile weapon, but given how ceramic heats up and retains heat, they are pretty non stick and it makes them ideal for cooking with a lot of things. You also generally shouldn’t use metal utensils on them, because you can damage the glaze, but plastic, wood and silicone are fine.

They’re sort of like the easier to maintain version of cast iron in that regard and use less oil to cook with. (I personally would never fry eggs on stainless steel, meat and veg sure, but eggs need a surface that is more forgiving and ceramic was a god damn revolution to me. I speak from over a decade’s worth of experience of making breakfasts in restaurants and cafes) They are also great for throwing in the oven, and using as shallow casserole dishes, provided you make sure they are listed as oven safe. (Mine is good up to 350′f)

Due to the materials  they are made with, they are also pretty damn sturdy and hard to break, and you also can’t damage them by soaking them in water, which is also nice. You should not however cook on anything higher than a medium-high heat on them, whacking your heat up as far as you can with a ceramic pan is going to cause issues (it will cause issues with a lot of pans tbh, but you can generally get away with it for boiling water, just not in a ceramic pot), like breaking down the glaze quicker and ruining the non stick. You also should not take it from a hot stove and throw it in the sink right after cleaning. You really shouldn’t do that with any cooking utensil, but especially do not do it with ceramic as you might crack or even explode it. And no one wants that. 

Again, like stainless steel, not all ceramic pans are made equal and some will be made from cheap material/coated with an extra non stick layer to compensate for this, and they will break down faster/ruin your food, so keep that in mind if you do decide you want to look into them. Between the three, ceramic is in my experience the best, most easily maintained non stick without the health risks of teflon. It’ll also cost less in the long run, because you wont have to replace the pan as often as you would a teflon one.

I currently have the Green Pan Lima frying pans, which tbh I found a lot cheaper in an outlet mall than Amazon currently has it listed for, and I think Target might be selling them right now too for cheaper. It’s an excellent pan and I can get really crispy results with it due to how well it holds heat. I’ve also used it to bake with.

I have also used the Cuisinart ceramic range, which you can use metal on, but I sort of found the heat retention to be not as good as Green Pan Lima.

And then there’s also the Green Life range which tends to be cheaper and rather cute, even if it doesn’t feel quite as sturdy in my hands. (They currently have both the large and small pan on sale on Amazon for $30, which is pretty good)  I’ve got my eye on their ceramic bake ware sets though. I’m intrigued to see how they’d work out compared to my metal tins.

Anyway, I hope some of that was helpful for you, in weighing your options. Ultimately it’s about personal preference. I love all my pans, cast iron, stainless steel and ceramic, but it really depends on how much maintenance you are willing to put in, and how much you are willing to spend.

As for the rest of you, you now know more about cookware than you likely want to, but who knows, it might be useful for you one day :)

Mint Chocolate Chip Cookies


Yields 2 dozen cookies

The things you’ll need

Ingredients
  • 1 cup butter, room temperature
  • ¾ cup sugar
  • ½ cup packed light brown sugar
  • 2 eggs
  • 1 to 3 drops green food coloring
  • 1 teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • 2 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 ounces chocolate mints
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Hand mixer
  • Rubber spatula
  • Cutting board and knife
  • Parchment lined baking sheet
  • Ice cream scoop

Let’s get started!

  1. Preheat oven to 350°F.
  2. Roughly chop chocolate mints.
  3. In a medium bowl, whisk together flour, baking soda and salt.
  4. In a large bowl, cream together butter and sugars until smooth.
  5. Add in eggs one at a time, mixing and scraping between each one.
  6. Pour in peppermint extract, vanilla, and food coloring and then mix until evenly colored.
  7. Mix in dry ingredients and then fold in chopped mints.
  8. Scoop dough onto a baking sheet and bake for 8 minutes.
cooking

*Noise of FaceTime ringing*

You click accept and see Shawn standing in his kitchen. You place your phone against the toaster, standing in your kitchen too. Shawn was back home from tour and you had been at home for a month now. Whilst Shawn was away, you had sent him a photo of a meal you had made yourself. He made you promise to teach him how to make it once he was home. 
“You’re gonna need to turn that music down Shawn,” you shouted so he could hear you, as if he was in the room with you. His head snapped in the direction of his phone. He lowered the music and smiled, “Hey baby.” You had the usual ‘how are you’ exchanges before he clapped his hands and said, “Let’s do this!”

“You know this is really easy right, and I don’t need to be doing this with you?” you laughed as you stepped away from the phone and made sure you had every set on the counter. “I know, but I thought it would be a cute little thing to do” Shawn confessed. “And we could see who is the better chef” he added with a smirk. “I knew it,” you sighed shaking your head. 
“Do you have everything?” You asked, knowing exactly what Shawn was like when it came to remembering things. He nodded eagerly as he changed the song. “You got the chicken?” You asked, with which he replied with a nod and smile. “The bacon?” He nodded again, “Darling I bring home the bacon, remember?” You rolled your eyes, “It wasn’t funny the first time Shawn.” He shrugged his shoulders and backed away from the phone. 
“I set the oven to 350 F degrees right?” Shawn asked, as he stood over the oven. “Yep,” you replied as you did the same. “Is it cold over there?” You asked as you reached up for the cupboard above to grab some foil. “Yeah, it’s snowing outside” Shawn said. “Really?” You said excitedly, looking at the phone. Shawn wandered over to the phone and leaned over, “(Y/N) you shouldn’t be excited about the snow. You should be excited about how great I look” he said as he brushed his hand through his hair. “Just look at my hair,” he said sarcastically, knowing that he hated it when it was too long. “Wash your hands before you continue,” you said with a cheeky smile. 

You instructed Shawn throughout the cooking process, waiting for him when he panicked that he was behind yelling, “Wait wait.”
“Ok, is your bacon thick?” You asked, as you opened your packet of bacon. Shawn remained silent so you glanced over at the screen to see him close to the camera, with a smile on his face as he repeatedly raised his eyebrows. “Grow up,” you sighed, rolling your eyes. Shawn pushed himself off the counter, “Fine, it’s thin.” You let a little chuckle escape your mouth, “Sorry.”
You wrapped pieces of bacon round pieces of chicken, hearing Shawn panic over how the bacon would stay wrapped. “You don’t need toothpicks, it will stick. Trust me,” you said loudly. 
“Ok, then you grab the bowl of brown sugar and roll the wrapped chicken around until it’s evenly coated” you said, doing just that. 
“Now I’m gonna dress myself for two, once for me; and once for someone new” you heard Shawn sing at the top of his lungs. “Concentrate Shawn,” you snapped. Shawn stopped just as he was about to sing even louder, and wandered over closely to his phone. “I’m sorry, kiss?” he asked in a sweet voice. You frowned at the phone before giving in, and puffing your lips out like he was. 

Both of you placed your wrapped chicken on the baking tray and placed them inside the ovens, and waited for 45 minutes. “You bored of being back home yet?” you asked, as you both sat on your kitchen floors opposite the ovens. Shawn nodded, “I miss performing so much. I gathered some of Aaliyahs’ old toys and set them out and performed to them.” You gave Shawn a weird look, “Did you really?” Shawn burst out laughing, shaking his head. “Of course not, I used my own toys.” You shook your head, but smiled because you had missed laughing with Shawn. “But I miss you,” he said softly. You smiled, “I’ve missed you too.” Throughout the waiting time, you’d smile whenever you caught Shawn looking past the camera at the oven, keeping a close eye on the food. Shawn would sing snippets of his songs, asking you which way you preferred when he changed the notes of words slightly. 

Finally it was time to reveal the truth, and find out who was the best cook. “Mine look like little dog shits,” Shawn laughed, flipping the camera to reveal his burnt chicken bites. “Sprinkle the parsley,” you said as you admired your perfect cooking. “Now it looks like little dog shits covered in grass,” Shawn said. You glanced at the screen and did a double take, “I said sprinkle not pour!” “Oh well,” Shawn sighed, flipping the camera back on him. “Let’s see yours.” You showed him your perfectly cooked bites and heard him curse under his breath. “I guess that means you admit defeat,” you said smiling at him feeling smug. He frowned at the camera, “Never.” 

2

Lavender Cupcakes with Honey Frosting

Cupcakes:

  • ½ cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • about ½ tsp. red and ½ tsp. blue food coloring
  • 1 ½ cups all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 2 ½ Tbsp. dried lavender buds
  • ⅔ cup cold milk


Frosting:

  • ½ cup (1 stick) unsalted butter, softened
  • 8 oz. cream cheese, softened
  • 4 cups powdered sugar
  • 2 tsp. vanilla extract
  • 2 Tbsp. honey, plus a little extra for drizzle

  1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
  2. In the bowl of an electric mixer, cream the softened butter and sugar together. Add the eggs one at a time, beating after each egg. Stir in the vanilla and food coloring.
  3. In a separate bowl, stir together the flour, baking powder, and salt. Chop the dried lavender buds into fine, small pieces. Stir into the flour mixture.
  4. Add the flour mixture to the butter mixture. Stir in the milk.
  5. Scoop batter evenly into lined muffin tins. Bake for 18-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in the tins for about 5 minutes, then remove to a wire rack to cool completely.
  6. In the large bowl of an electric mixer, beat the butter and cream cheese together. Add the powdered sugar 1 cup at a time, mixing on low, until the frosting is smooth and creamy. Beat in the vanilla extract and honey.
  7. Scoop frosting into a piping bag fitted with a 1M tip. To create the flower, begin in the center of the cupcake’s surface, and slowly swirl in wider circles. (It might be helpful to practice on a piece of parchment paper first, then you can just add the frosting back to the bowl.) You can also simply spread the cream cheese frosting over the top of the cupcakes with a knife.
  8. Lightly drizzle a little honey on top of the frosting. Enjoy!
Poor Man's Rancheros

Poor Man’s Rancheros

My good friend and I used to make these a lot when we were really hungry, but broke. It takes about 10 to 20 minutes to make depending on whether or not you want an egg and your beans are canned or not.

This can easily be made vegan, just make the necessary substitutions to your taste. You can also totally make your own beans and salsa if you’re worried about sugars and fats!

You’ll need:

- 1 bag of dehydrated refried beans OR 1 can of refried or whole beans.
- 4 corn OR 2 flour tortillas
- 1 or 2 eggs
- cheese or cheese substitute that will melt
- salsa or hot sauce of your choice
- butter or vegetable (canola is a good, heart-healthy one) oil
- seasoning to tastes
- fresh tomatoes, spinach, corn, onions, fried garlic, etc. (optional)

Tools:

- small square glass or metal baking dish
- small pot for beans
- liquid measure (cup) if you’re using dehydrated beans
- spatula for serving & for your eggs
- small or medium-sized skillet


Start off by preheating your oven to 350 F. Then start heating or prepping your beans according to the bag’s instructions; season or leave unseasoned as you please. You can do this in a pot or in a microwave if you’re using canned beans. Place aside.

Grease your baking dish with a small amount of oil or butter, coating it thinly but thoroughly. Lay your tortillas in the dish. It’s okay if they stick up out from the sides, they’ll just get nice and crispy in the oven as you bake your “rancheros”.

Spoon your beans into the tortillas, spreading them out in an even layer. Add your veggies now if you want them– cooking them before or not is up to you, but remember raw vegetables release a lot of water when cooking, so prepare for a soggy bottom.

If you’re planning to have an egg on this, heat a teaspoon of oil or a small pat of butter in your skillet, and cook your egg(s) to preference. Season them with a little salt and pepper if you’d like as they cook. (Tip: for easier over-medium eggs, once I put the eggs in the pan, I cover them and put them in the oven for about 2-4 minutes, until they’re done to my preference. This helps them cook a little more evenly).

Slide your eggs onto the top of your beans and drizzle your salsa or hot sauce on top. Sprinkle your cheese or cheese substitute over it and bake for around 10 minutes, or until your cheese is melted. Remove, slice in quarters or in half, and enjoy! This doesn’t exactly keep in the fridge well with the egg, but I imagine if you don’t opt for an egg it’ll keep for about a day or two– but if you’re really hungry it won’t last!