vampiricprose | Entries tagged with 5 star recipes

Rating: ☆ ☆ ☆ ☆ ☆ / 5

Yields 10 cookies / Calories per cookie: 357

Ingredients:

1½ cups flour
1 tsp baking powder
½ tsp baking soda
¼ teaspoon salt
Half a stick of butter, softened but still cool
½ cup granulated sugar
⅓ cup brown sugar, lightly packed
1 large egg
2 tsp vanilla extract
2 ½ cups (total) M&M's and chocolate chips

Directions:

In a bowl, whisk together 1 ½ cups of flour, 1 tsp of baking powder, ½ tsp of baking soda, and ¼ tsp of salt. Set aside.
In a separate bowl, mix half a stick of butter and ½ cup granulated sugar, and ⅓ cup of brown sugar for 1-2 minutes, or until light and fluffy. Add egg and 2 tsp of vanilla extract, mixing until combined and scraping the sides of the bowl as needed. Slowly add in flour mixture and mix until just combined.
Gently stir about 1 ½ cup of M&M's/chocolate chips in.
Preheat oven to 350F
Make cookie balls. Once all the dough had been placed on the pan, add the remaining M&M’s on top.
Bake for 9-12 minutes, until the edges of the cookies are set but the center is still slightly underdone, this will create a soft cookie. For a crispier cookie, continue baking for another minute or two.
Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool.

Adapted from: https://celebratingsweets.com/soft-and-chewy-mm-cookies/#recipe

Current Music: billy no mates by knocked loose anc counterparts

Rating: ☆ ☆ ☆ ☆ ☆ / 5
Makes 1 loaf / roughly 14 slices | Serving: 2 slices | Calories per loaf: 2060 | Calories per slice: 147

Ingredients:

1 cup of water, very hot
1 egg
4 tbsp of cold butter
1/4 cup of sugar
1 1/4 tsp of salt
3 cups flour
1 tbsp of dry yeast

Directions:Place 1 cup of hot water, the egg, 4 tbsp of butter, 1 1/4 cup of sugar, and 1 1/4 tsp of salt in bread machine
Add 3 cups flour. Make a small well in the flour and add yeast.
Set bread machine to "dough" for 90 minutes (1 hour 30 minutes) and start.
When dough is finished. Pour directly into a greased bread pan. If needed, gently turn the bread or tuck in the edges so the top is smooth (it's okay if it is sticky).
Place bread in COLD oven and set oven to 350 degrees. Set timer for 30 minutes.
When finished baking, remove from oven and carefully remove bread from the pan.Place on a baking rack to cool and spray the top with butter.
adapted from https://www.favfamilyrecipes.com/bread-machine-bread/#wprm-recipe-container-32663

Current Music: one of a million - softcult

Rating: ☆ ☆ ☆ ☆ ☆ / 5

Ingredients:

1 lb Ground Sausage
1/2 Cup All Purpose Flour
2 Tbsp Unsalted Butter
3 1/2 Cups Milk
1 Tsp Ground Black Pepper
1 Tsp Sage
1/4 Tsp Red Pepper Flakes
1 Pinch Salt.

Directions:

Brown the sausage in a large, deep skillet. Cook the sausage on medium heat, breaking it up into pieces, cooking until no pink remains, about 10 minutes.
When the sausage is cooked through add 2 tbsp unsalted butter and stir until melted. Next, add 1/2 cup of flour and stir into sausage until dissolved.
Pour 3 1/2 cups of milk into the skillet with the sausage and raise heat the bring the mixture to a boil. Once boiling reduce heat and continuously whisk until the gravy begins to thicken. About 5 minutes.
Add in spices and stir until combined. Taste and adjust gravy seasoning to you liking, then serve over top of warm biscuits, enjoy!

Adapted from: https://erhardtseat.com/southern-biscuits-and-sausage-gravy/

Current Music: lights on - normani

Rating: ☆ ☆ ☆ ☆ ☆ / 5

Makes 12 muffins | Prep time: 15 mins | Cook time: 21 mins

Ingredients:

1 and 3/4 cups flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground
cinnamon
1 1/2 Tablespoons cinnamon
1 teaspoons ginger
1/2 teaspoons nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
pinch black pepper (small pinch, less than 1/8 teaspoon)
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 and 1/2 cups canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/4 cup milk

Directions:

In a small bowl, mix 1 1/2 tbsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp allspice, and a pinch of black pepper. Set aside.
In a large bowl, whisk 1 3/4 cups of flour, 1 tsp of baking soda, 1 1/2 tsp of cinnamon, the spice mix from the previous step, 1/4 tsp ginger, and 1/2 tsp salt together until combined. Set aside.
Preheat oven to 425.
In a medium bowl, whisk 1/2 cup of oil, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1 1/2 cups of pumpkin puree, 2 eggs, and 1/4 cup of milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them all the way to the top.
Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to
350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.

Adapted from: https://sallysbakingaddiction.com/pumpkin-muffins-recipe/#tasty-recipes-76102

Current Music: staring at backgrounds - before today

Rating: ☆ ☆ ☆ ☆ ☆ / 5

Prep time: 20 mins | Cook time: 30 mins

Ingredients:

3 1/4 cups flour
4 large eggs

Directions:

Place your flour in a large mound on your work surface and Whisk the eggs lightly in a seperate bowl.
Make a large well in the center of the flour and carefully add the eggs. Slowly incorporate the flour into the eggs using a fork until the eggs and flour are fully mixed.
Use your hands to shape the dough into a ball. You may need to add a tiny splash of water if the dough is very dry and crumbly. Or add a sprinkling of flour if the dough is too wet. Knead the dough on a lightly floured surface for 5 minutes until smooth.
Take the dough out of the bowl and wrap it in clingfilm or wax paper (ensure it's fully covered so it
doesn't dry out) and place in the fridge for at least 30 minutes, and up to 12 hours.
Remove from the fridge and split the dough into 4 pieces.
Using a rolling pin, roll out the dough on a lightly floured surface until the dough is as thin as you can possibly get it.
Now you can cut the pasta into any shape you want. Large rectangles for lasagna, squares for ravioli or strips for tagliatelle. For tagliatelle, lightly flour the top of the dough and
roll it up loosely before slicing it into 1/2 cm (0.2") thick strips.
Use your fingers to separate out the strands andplace them on a plate in portions.
Cook the pasta by placing it in a large pan of well-salted boiling water. Bring back to the boil and simmer for 3 minutes. The pasta should float to the top of the water when cooked.

adapted from: https://www.kitchensanctuary.com/homemade-pasta/#wprm-recipe-container-22070

Current Music: sleep - garbage

Rating: ☆ ☆ ☆ ☆ ☆ / 5

Notes: I used as a pasta sauce.

Makes 4 Servings | Prep time: 5 mins | Cook time: 30 mins | Serving Size: 1 cup | Calories per serving: 234

Ingredients:

1 large onion, chopped into chunks
5 carrots, chopped
4 celery sticks, chopped
1 tablespoon olive oil
1/2 teaspoon Salt
1/4 teaspoon crushed red pepper flakes
3 medium potatoes, chopped
1 tbsp minced garlic
3 cups vegetable or meat broth
2 bay leaves
1/2 teaspoon dried thyme

Directions:

Chop 1 onion, 5 carrots, and 4 celery sticks into 1/2-inch chunks.
Chop 3 potatoes into 1/2-inch chunks and set aside from the other veggies.
Heat1 tbsp of oil in a large pot over medium-high heat. Toss the onion, carrots, and celery around in the oil. Sprinkle with 1/2 teaspoon of salt and add the red pepper flakes.
Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet, 5 to 10 minutes.
Stir in the potatoes, 1 tbsp of minced garlic, 2 bay leaves, and 1/2 tsp thyme. Cook for 5 minutes. Add more oil if the pot seems dry.
Pour in 3 cups broth and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork, about 15 minutes.
Remove the soup from the heat.
Use an immersion blender, stand blender, or food mill to puree the soup until smooth.

Adapted from: https://www.inspiredtaste.net/9603/creamy-vegetable-soup-recipe/

Current Music: cut deep - matt maeson

Rating: ☆ ☆ ☆ ☆ ☆ / 5

Notes: Better if the dough is frozen overnight.

Makes 14 Muffins | Prep time: 10 mins | Cook time: 25 mins | Serving: 1 | Calories per serving: 202

Ingredients:

2 cups all-purpose flour
1 1/4 cup white sugar
1/2 cup cocoa powder
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup black coffee
1/4 cup oil
2 teaspoons vanilla

Directions:

Whisk together 2 cups of flour, 1 1/4 cup sugar, 1/2 cup cocoa, 2 teaspoons baking powder,
and 1 teaspoon salt together in a mixing bowl.
Add 2 eggs, 1 cup black coffee, 1/4 cup of oil, and 2 teaspoons of vanilla. Mix until well
incorporated.
Preheat oven to 350F.
Pour batter into muffin pan.
Bake for 20 to 25 minutes or until toothpick comes out clean
Let cool in pan for 5 minutes before moving into a cooling rack.

Adapted from: https://www.thetasteofkosher.com/moist-chocolate-muffins-dairy-free/

Current Music: now or never - halsey

Rating: ☆ ☆ ☆ ☆ ☆ / 5

Notes: Boyfriend loved them and demolished the whole fucking pan.

Makes 16 Brownies | Prep time: 15 mins | Cook time: 30 mins | Serving size:1 brownie | Calories per serving: 158

Ingredients:

10 tablespoons (1 stick + 2 tbsp) unsalted butter
1 1/4 cups granulated sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder, spooned and leveled
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large cold eggs
1/2 cup all-purpose flour, spooned and leveled

Instructions:

Add 1 stick and 2 tablespoons of butter to a medium saucepan. Place over medium-low heat and cook until the butter melts completely, then turn off the heat. Stay close, and do not let it brown.
While the butter is hot, stir in 1 1/4 of sugar, 3/4 cup of cocoa powder, 1 teaspoon of vanilla, and 1/4 teaspoon salt. Stir well until blended. Don’t worry if the batter looks gritty. Once you add the eggs, the brownie batter will become smooth.
Set the saucepan aside to cool until the mixture is warm, not hot, 5 to 10 minutes. Test the temperature by touching the batter, it should be comfortable to hold without feeling hot.
Add the 2 cold eggs, one at a time, stirring vigorously after each egg.
When the batter looks thick and well blended, add 1/2 cup of flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl.
Preheat oven to 325F.
Spread the thick brownie batter evenly into a pan. It can be hard to spread because it is so thick. Do your best to push the batter to the corners and even out the top.
Bake the brownies until the edges look dry and the middle is slightly underbaked, 20 to 30 minutes. A toothpick plunged into the center should emerge somewhat moist with batter. As the brownies cool, they firm up but will always be moist and fudgy in the
middle.
Cool completely before removing the brownies from the pan (this step is essential and helps the brownies set). Cut into squares.

Adapted from: https://www.inspiredtaste.net/24412/cocoa-brownies-recipe/

Current Music: pink slips - jenna doe

Rating: ☆ ☆ ☆ ☆ ☆ / 5

Notes: Crumble damn near impossible to do but still good. Crumble very easy to burn, however. If baked for 25 and the middle comes out with muffin, take the muffins out of the oven and let them rise for 15 or so minutes in pan. Do NAWTTTTTTTT let them cook any longer.

Boyfriend loved these and ate at least 8 of them.

Makes 8 | Prep time: 15 mins | Cook time: 20 mins | Serving size: 1 Muffin | Calories per serving: 381

Ingredients:

1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg
1/3 cup milk, or more as needed
1 cup blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions:

To make the muffins: Whisk 1 1/2 cups of flour, 3/4 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon of salt together in a large bowl.
Pour 1/3 cup of vegetable oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.
Pour into flour mixture and mix just until batter is combined. Fold in 1 cup of blueberries; set batter aside.
Preheat oven to 400F and put liners in your muffin pan.
To make the crumb topping: Combine 3/4 cup of sugar, 1/3 cup of flour, 1/4 stick of cubed butter, and 1 1/2 teaspoons of cinnamon in a small bowl. Mix with a fork until crumbly.
Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Adapted from: https://www.allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/