easy butter swim biscuits by amelia_is_not_a_chef

written recipe under the cut

INGREDIENTS
* ½ cup (1 stick) salted butter, sliced (for pan)
* 2½ cups all-purpose flour
* 4 teaspoons baking powder
* 1½ teaspoons kosher salt
* ¼ cup granulated sugar
* 2 cups buttermilk, room temperature
* 2 tablespoons melted butter, slightly cooled
* Maldon Salt (optional, for topping)
INSTRUCTIONS
1. Preheat oven to 450°F.
2. Place sliced butter in an 8×8-inch baking dish. Bake 5–7 minutes until melted and bubbling. Remove from oven.
3. In a large bowl, whisk flour, baking powder, salt, and sugar.
4. Add buttermilk and melted butter. Stir just until combined. Batter will be thick.
5. Pour batter directly over melted butter. Do not stir.
6. Gently spread to edges and cut into 9 squares.
7. Bake 22–30 minutes until golden and cooked through. NOTE: Place lined pan underneath to catch potential spillage NOTE 2: Keep your eye out for browning- I tented loosely with foil around 22 minutes and then baked another 5 minutes until done.
8. Optional: Brush tops with melted butter (about 2 tablespoons) and sprinkle lightly with Maldon salt after coming out of the oven.
9. Rest 5 minutes before cutting.

How to Make Aquafaba (Ultimate Guide)

Id like to one day use aquafaba for stuff. I have a ton of dried chickpeas and lentils left to eat from an old job I got them from for free. I want to cook a lot but need to get my life together first haha

Hey don’t cry, just melt 150 gram butter add 250 gram sugar and mix, then add 75 gram cocoapowder and a pinch of salt and mix again, let it cool for a second so the 2 eggs you will now add don’t solidify, mix them well and also add a bit of vanilla whatever to taste. Then 75 gram flour. Just trust me okay? You feel like chocolate chips? Walnuts? Pecan nuts? Okay whatever you want baby, you can add it in there. Now put it in the preheated oven at 160 degrees. Yes Celcius baby, trust me. Keep it in there for around 45 minutes, or a little longer or shorter, depending on your oven and how gooey you want it. Do the dishes while it’s baking, clean up after yourself, clear house, clear mind. Once it’s done, turn off the oven but keep the brownie in there for a while if you don’t want it to collapse. You took it out? Oh, that’s fine, it’ll taste good regardless. Yeah, put a piece on a plate. Good, isn’t it? Yes it’s full of calories, but that’s okay. You’re okay. Just enjoy, love :)

tandoori chicken inspired arayes by moribyan

written recipe link

Kielbasa and Pierogies - Sheet Pan Sausage and Potatoes

I normally boil and then pan fry my pierogies with onions and a fuck ton of butter, and often cabbage. The sheet pan (one pot!!) aspect of this intrigued me. Made it when I had guests over and it was INCREDIBLY easy and everybody loved it. I did still make it with cabbage :)

Chocolate Oreo pancakes and chocolate frappe 🍫😋 ✨

Million Dollar Pie

Ingredients

2 graham cracker pie crusts……

1 (14 ounce) cans Eagle Brand Condensed Milk

1 (10 ounce) cans crushed pineapple

9 ounces Cool Whip

3 tablespoons lemon juice

¾ cup pecans

Directions

Mix all ingredients.

Pour into crusts. Garnish with extra pecans if you wish.

Refrigerate 2 hours before serving.

Ranch Chicken, carrots, & potatoes

3 chicken breasts

1 bag of carrots

1 bag yellow potatoes

1 pack ranch dry seasoning mix

1 can cream of chicken soup

I cup milk

Directions

1.)Mix can cream of chicken soup, dry ranch seasoning pack, I cup milk.

2.) whisk together

3.) throw in your chicken, carrots, potatoes in your crockpot

4.) pour your dressing mix all over the top.

5.) cook on low 6-8 hours or high for 4

Paula Deen’s Crockpot Potato Soup

Paula Deen’s Crockpot Potato Soup is a warm and comforting dish that brings together delightful flavors in a simple, hassle-free way. Perfect for busy weeknights, this recipe allows you to enjoy a hearty bowl of soup without spending hours in the kitchen. Its creamy texture and rich taste are sure to be a hit with […]

Read Full recipe here 👉 https://www.epicmealrecipes.com/paula-deens-crockpot-potato-soup/

(via Creamy Potato Dill Soup Recipe)

honey garlic chicken | honey garlic chicken recipe | honey garlic chicken thighs | honey garlic chicken breast
Full Recipe
Enjoy ❤️

Chocolate cake slice and chocolate frappe 🍫🤤

#chocolate #frappe #cheesecake #desserts

Steak and Potato Soup

Steak and Potato Soup is a warm and hearty dish perfect for chilly days. This comforting soup combines tender beef with creamy potatoes, savory onions, and rich cheese, creating a meal that the whole family will love. It’s easy to make and packed with flavors, making it an ideal choice for both weeknight dinners and […]

Read Full recipe here 👉 https://www.epicmealrecipes.com/steak-and-potato-soup/

I AM A CULINARY GENIUS!!

(It may also just be my meds)

Here is a recipe for an awesome sandwich:

Fry some shrimp in oil, chilli flakes and salt. (I used rapeseed oil, chilli flakes I found on my shelf and flake sea salt)

While doing this heat up/fry/toast two bread slices (something with a bit more fiber, not white bread)

Then spread cream cheese on one of the bread slices and put the fried shrimp on top.

Pour some sweet chilli sauce over the shrimp.

Now fry an egg, what ever way you prefer just don’t scramble it (or do, you have free will) I would also recommend seasoning it with some chilli flakes.

Place the fried egg on top of the fried shrimp, put BBQ sauce on the second piece of bread and place it on top.

Easiest Pineapple Cake

Remember…there’s no oil or butter in this cake batter.

Ingredients:

2 c all purpose flour

2 c sugar

2 eggs

1 tsp baking soda

1 tsp vanilla

pinch salt

1 - 20 oz can of crushed pineapple ( undrained ) in it’s own juice - not syrup

1 c chopped nuts, optional

CREAM CHEESE FROSTING

½ c butter or 1 stick

1 - 8 oz cream cheese, softened

1 tsp vanilla

1 ½ c confectioners’ sugar

Directions

Preheat oven to 350 degree F. Mix all of the cake ingredients together in a bowl. Pour into a greased 9X13 inch pan and bake at 350 for 35 - 40 minutes (until top is golden brown).

Frosting: Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar.

Frost cake with cream cheese frosting while still warm. Sprinkle with chopped nuts.

cookie update: *uncle jesse voice* have mercy

so I made the brown butter cookies

but I divided the dough in three, one plain, one chocolate chip, one walnut. they’re supposed to chill in the fridge, but i did a quick sample of three cookies before chilling, from the walnut batch, and… wow, if I do say so myself

recipe pasted under the cut because I don’t trust the internet not to delete recipes

NOTE—the white sugar measurement is wrong. it’s listed in cups and in grams and a cup of white sugar is 198g. but this recipe says 1 cup and 120g… I did like 130g because I could only scoop so much out before the melted butter soaked in. I think a cup is def too much. If you’re measuring in cups, use half a cup and 2 tbsp of sugar

and to make walnut cookies like I did, use one and a half cups of walnuts, chopped (if you’re doing the whole recipe walnut. i did ½ cup in a third of the recipe)

Brown Butter Sourdough Chocolate Chip Cookies:

• 1 cup (226g) salted butter
• 1 cup (220g) brown sugar
• 1 cup (120g) granulated sugar
• 1 egg + 2 egg yolks, at room temperature
• 1 cup (250g) sourdough discard, at room temperature
• 2 tbsp (30g) heavy cream, at room temperature (sub: half & half or milk of choice)
• 1 tbsp (13g) vanilla extract
• 2 ½ cups (295g) all-purpose flour
• 1 tsp (5g) baking powder
• 1 tsp (6g) baking soda
• 1 tsp (5g) salt
• 1 ½ cups (300g) chocolate chips of choice
• Flaky sea salt, for topping

INSTRUCTIONS

Brown the butter:

1. Add the butter to a large saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and immediately pour into a large bowl. Allow to cool slightly (just enough so it doesn’t cook the eggs when added).

Continue making cookie dough and chill:

1. While the brown is cooling, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. Once the brown butter has cooled, add both sugars to the bowl. Whisk well until combined.
3. Then add in the egg and egg yolks. Whisk for 2-3 minutes, until well combined and lighter in color.
4. Add in the sourdough discard, heavy cream, and vanilla. Whisk until well combined and the mixture is smooth.
5. Add the dry ingredients to the wet, and gently fold until just incorporated (make sure not to over-mix).
6. Fold in the chocolate chips until evenly dispersed.
7. Cover the bowl with plastic wrap and place in the fridge to chill for at least 2-4 hours or up to 24 hours.
8. I like to let mine sit in the fridge overnight! Because of the sourdough discard, the longer you leave the dough in the fridge, the stronger the resulted flavor.

Bake, cool, and serve:

1. Once ready to bake, preheat the oven to 375F. Line a couple of baking sheets with parchment paper. Remove the dough from the fridge and let sit at room temperature to soften for 20-25 minutes, to make it easier to scoop. If it needs, let it sit longer!
2. Use a large cookie scoop (3 tbsp) to scoop (pack the dough into the scoop with your hands) the dough out onto the baking sheets, spacing the cookies 2” apart from each other.
3. Bake at 375F for 10-12 minutes, until the edges are lightly golden but the middle still looks soft and gooey.
4. Remove and if desired, use a large cup or bowl to swirl around the cookies to make them into a perfect circle.
5. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
6. Serve warm with a sprinkle of flaky sea salt and a glass of milk, if desired.
7. Enjoy!

One of my favorite things in the world is filling a pie crust with something delicious, feeding it to people, and all of us being happy.

Fresh strawberry pie for Pi Day. (Recipe below.)

*about 1 hour prep time, 4 hours chill time. You can make the crust and/or the filling a day head if you want to.

Graham cracker crust:

1 ⅓ cups Graham cracker crumbs

⅓ cup melted butter

Mix together (it should look like damp sand, and clump when squeezed together), press into an even layer in a 9 inch pie plate, and put in the fridge to chill for at least 20 minutes. (No need to bake it first, the chilled butter will hold everything together.)

Strawberry filling:

2 lb fresh strawberries

1 cup cold water

½ cup granulated sugar

3 Tbsp cornstarch

1 box (3oz) strawberry Jello

Chop the strawberries (it’s about 5 cups chopped), and put them into a medium mixing bowl, and set aside.

In a small, cold saucepan, add the water, sugar, and cornstarch, and wisk to combine. Put the pan over medium-high heat, and wisk constantly until the liquid has thickened, and is no longer cloudy. Stir in the strawberry jello, and bring to a boil for 2 minutes, wisking constantly.

Take the jello off the heat, and allow it to cool for about 5 minutes. Pour it over the strawberries, and mix until well coated. Dump the strawberry mixture into the pie crust, and spread it evenly. (The cold strawberries should start setting the jello a little at this point.) Put the pie in the fridge for at least 4 hours (or overnight) to fully set.

It should serve 8 full slices. The filling should slice pretty cleanly, but the crust will crumble some (that’s okay). It’s best served topped with whipped cream (homemade is best, but you do you).