(a summery treat, h/t sorcyress)
Dirty Pirate Popsicle
- 2 1/2 cups Coke
- 1/3 cup Captain Morgan Spiced Rum
- 1/3 cup Kahlua
Instructions:
- Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
- Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.
chocolate chip cookie dough cake
:O
(h/t dromeda again.)
Ingredients
- 1 3/4 cups prepared lemonade
- 4 envelopes plain gelatin
- 1 1/4 cups cake flavored vodka (or sub vanilla or whipped cream vodka and a touch of amaretto)
- 2 tsp sweetened condensed milk (up to 4 tbsp is okay - use to sweeten to taste!)
- 6 small bowls (one for each color)
- liquid food coloring
- frosting and sprinkles, for garnish, if desired
- flexible silicone mini muffin pan (cavity volume = 3 tablespoons)
Directions
- Pour lemonade into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two.
- Heat over low, stirring constantly, until the gelatin is dissolved (about 5 minutes).
- Remove from heat, stir in the vodka and sweetened condensed milk.
- Pour 1/2 cup portions into 6 bowls. Use liquid food coloring for rainbow colors (in this case: red, orange, yellow, green, blue, violet). (I wanted a very vibrant rainbow, so used 4 drops of liquid food coloring for each color.)
- Prepare the mini muffin pans by spraying lightly with cooking spray and then wiping clean with a paper towel. (This will leave a slight residue which will assist in unmolding without effecting the taste or appearance of the jelly shots.)
- Spoon 3/4 teaspoon of the red gelatin mixture into the muffin pan cavities. Refrigerate until set, but still sticky when touched. (The first layer will take 20 minutes or so, subsequent layers less.) Repeat with remaining colors.
- Refrigerate overnight to allow the layers to fully bond.
- To serve, loosen around the edges of each muffin cavity and pop out the jelly shots.
- Immediately before serving, garnish with a small dollop of frosting and sprinkles if desired.
Click through to read a recipe for making severed head cake pops. Warning: a Game of Thrones spoilers.
I really should have known thechowbook would eventually be posting stuff like this.
What the Fuck ever brownies
1 splash of baking powder
Enough flour to make as much cake as you want
Last of a tin of coco powder
Find some almonds? Yeah chop them up and throw them in
Some sugar, about half of the amount of flour.Mix it in a bowl.
Melt that bit of butter you have left in the fridge. Pour it in.
Add eggs. Drop one on the cooker. Desperately try to scoop it up. Egg on hands. Despair. Add like 3 eggs.
Find a can of condensed milk in the cupboard. Add it slowly, stirring until thick batter is made.
Chop up a bar of chocolate. Chuck it in.
Find some super old mini marshmellows. Eat one. Still good, add them in.
Put some grease proof paper in to a tray. Attempt to fold it neatly. Fail.
Throw batter in. Realise pan is too big, pick up paper and float brownie batter to smaller tray.
Smear batter as flat as possible. Batter way to thick but too late now.
Pour some more condensed milk on top to try to counter batter thickness.
Put it in oven, set to about 160 oC because your oven incenerates all in it’s path.
Cook some pork underneath it because brownies are not dinner. Consider the possibility of pork brownies.
When it smells good take it out the oven and poke it with a chop stick. Not done, put it back and force self to wait.Take out when done, attempt to eat lava brownie. Fail. Slink away with proper food and wait for them to cool.
Eat 3, declare success. Smear nutella on top because top is ugly.
Take picture, post recipe to internet. Act smug.
Eat brownies.
this is literally the best recipe i have ever read in my life
Every recipe should have a “Despair” step.
thechowbook does not recommend all recipes it posts.
(h/t dromeda.)
4 eggs, whites and yolks separated
1/3 C sugar
1/4 t salt
1/3 C vegetable oil
1/3 C plus 1/4 C Nutella
1 C all-purpose flour
1 T baking powder
1/4 C orange jam
1/4 C rum
Sift together flour and baking powder. Set aside.
Whisk egg whites. When egg whites turn white and foamy, add 1/2 of the sugar and continue to whisk. When sugar has been incorporated and the meringue starts turning glossy, add the rest of the sugar and continue to whisk. Stop when the meringue is firm and silky-glossy. When you lift the whisk, the tip should gently fall, which is about soft-medium peak.
Add egg yolks and salt and thoroughly and carefully combine.
Whisk together oil and 1/3 C of Nutella thoroughly so that it becmes one smooth, glossy mix. Add to the egg mix.
Then add flour into the egg mix. With a wooden spoon, gently incorporate 1/2 of the flour mix first. Add the rest and fold in gently just until there are no lumps of flour. Do not overmix.
Pour the batter into the greased rice cooker bowl. Tap the side of the bowl to release big air bubbles. Place the bowl in the rice cooker.
Press ‘Steam’ (a.k.a. ‘Multi-Cook’) for 40 minutes if your rice cooker has the option. Alternatively, ‘Cook’ twice, i.e., press ‘Cook’ and when it’s done, press ‘Cook’ again. You might have to wait for the rice cooker to cool a bit before starting the second run in case of some older/simpler rice cookers.
When it’s done, flip gently on a plate. Let it cool to room temperature.
If you’re adding the Nutella-orange-rum spread, mix 1/4 C of Nutella, orange and rum together to combine well. Slice the cake horizontally through the middle. If the cake top is unforgiveably uneven, carefully trim the top with a serrated knife to help the coating of the spread to be more even. Spread half of the mix on the middle of the bottom layer, then cover with the top layer. Spread the rest of the Nutella-orange-rum spread on the top layer of the cake.
Challenge accepted.
omfg that looks delicious.
Just so this looks nice and official:
What you need:
- Cinnamon Raisin bread
- Gjetost Cheese
- Apple Butter
- an apple
and then you make a sandwich.
EDIT: ok you do more than that, yomomma says this is a grilled cheese sandwich. You butter the outsides of the bread, sprinkle some cinnamon sugar on the inside, then grill it on a pan or in a press. Follow the source link to see the full recipe with more food porn pictures. :D
Recommended Uses for Washington Apples
I want more charts like this!
Knowledge!
Also, moral of the story: Red Delicious apples are not worth your time; do not buy them.
Mitch’s Kookbook: Vegetable Tagine
Vegetable Tagine
Serves six
***Mitch says: “I don’t know what the hell tagine is, so I call this
veggie stew. The recipe calls for chicken broth, but I used veggie
broth to make it fully vegetarian. This is another good ‘set it and
forget it’ meal if you happen to be stuck on a Lars colony ship
heading for the Core.”***
Heat some olive oil in a large pot over medium heat.
Add in one chopped onion, one chopped green pepper, and 3 cloves
garlic, chopped. Cook until tender, figure 5 minutes.
Add in everything listed here:
3 carrots, chopped
2 sweet potatoes, chopped
1 eggplant, chopped
4 plum tomatoes, chopped
3 zucchini, chopped
1/2 cup raisins
3 (16 ounce) cans chicken or veggie broth
2 tablespoons lemon juice
1 tablespoon honey
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
Bring to a boil, then drop to a simmer and keep it there until the
veggies are tender. It took me about 30 minutes, but that might have
been helped by additional radiation from the main guns of an Alliance
cruiser.
Add in a can of garbanzo beans, drained, and cook another 15 minutes.
You can also throw in some salt and pepper if you want.
Serve.
Mitch’s Kookbook: Cornbread Salad
Cornbread salad
Serves: A crowd
***Mitch says: “I had to alter this recipe due some allergies. I’m
including the full one here, but it’s easy to omit things that will
send you to sickbay. This dish travels well, so if you can find some
9X13 shipping containers it’s a good one to have if you need to
abandon ship in a hurry before your kitchen gets melted to slag.”***
Make a dish of cornbread, about 8 inches square.
Mitch: “I don’t know if I got dodgy cornbread mix of if someone was
lying when they wrote the directions, but mine never seemed to rise in
the pan. I ended up making two batches.”
Mix up some dressing by combining four cups (about two large tubs)
sour cream with 1/2 cup of mayo and a package of your favorite ranch
dressing mix.
Find a large dish about 4-5 inches deep and wash it, especially if
it’s from the bilge.
In the dish, layer the following:
Half of your cornbread, crumbled well. Eyeball it, but make a nice
base for the rest of the salad
One can (15oz) pinto beans, drained
One can (15oz) whole kernel corn, drained
Some green pepper, about 3/4 of a cup
Half of one small onion, chopped
About 1-1/2 cups of tomatoes, chopped
Spread half your dressing evenly over the tomatoes. A rubber spatula
is good, hands are not.
Cover with a cup or so of shredded cheese and a package of “bacon”
bits. Or real bacon if you can find it.
Then repeat it all for another layer of goodness.
Cover and stick it in a cool place until ready to serve.
