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4 years
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Post by Azaelia on Oct 1, 2018 15:51:29 GMT -8
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My mouth is watering just thinking about this thread, because I love cooking, especially things I've never made before. If you know any great recipes for the season, share them here! They can found on the internet, just make sure you credit the site you found it on. They can also be your own if you have your on family recipes! Please include ingredients, instructions, and pictures of the food #foodporn. You can post more than one recipe!
Reward: 15 for each recipe
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Noctis
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Alphess
Female
3 Years
44 Likes
455 Posts
If you have any questions feel free to message me!
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Post by Alphess Wren on Oct 2, 2018 17:34:38 GMT -8
 Link to Original Recipe
Yield 24 servings
Time Taken: 3 hours and 5 minutes including cooking, cooling, and rising times
Ingredients: Dough: 1 1/2 cups whole milk 1/2 cup vegetable oil 1/2 cup granulated sugar 1 package (2 1/4 teaspoons) active dry yeast 1 cup pumpkin puree 4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon (heaping) baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Melted butter, for buttering pans
Filling: 1 stick (1/2 cup) butter, melted 1/2 cup brown sugar 1/2 cup granulated sugar 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 cup finely chopped pecans
Frosting: 8 ounces cream cheese, softened 1 3/4 cups to 2 cups powdered sugar 1/4 cup whole milk, plus more if needed 2 tablespoons butter, melted Dash of salt Method:- For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
2. Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
3. After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
4. Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
5. Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
6. For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
7. Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
8. Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
9. For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
10. Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.
Stuff all of them into your face with no regrets
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Post by Deleted on Oct 4, 2018 20:20:37 GMT -8
Pumpkin Brownies  OG LinkIngredients3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup butter, melted 1 1/2 cups white sugar 2 teaspoons vanilla extract 3 eggs 1/4 cup cocoa powder 1/2 cup semi-sweet chocolate chips 1/2 cup pumpkin puree 1/2 cup chopped walnuts 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg Directions1) Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl. 2) In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls. 3) Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg. 4) Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance. 5) Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve. |
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Post by Deleted on Oct 5, 2018 19:06:27 GMT -8
Cranberry-Hazelnut Coffee Cake OG Recipe LinkIngredients1 3/4 cups cake flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter 1 1/2 cups dark brown sugar 4 eggs 2 1/2 teaspoons vanilla extract 1 teaspoon ground cinnamon 3/4 cup whole milk 1/4 cup dried cranberries 1/4 cup chopped toasted hazelnuts 1/3 cup dark brown sugar 1/4 cup white sugar 1 teaspoon ground cinnamon Directions1) Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 inch springform pan. Sift together the flour, baking powder, baking soda and salt; set aside. 2) In a large bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon. Beat in the flour mixture alternately with the milk. Fold in cranberries and hazelnuts. Pour batter into prepared pan. Mix together 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon; sprinkle over cake, and swirl through the batter. 3) Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. |
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Noctis
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Alphess
Female
3 Years
44 Likes
455 Posts
If you have any questions feel free to message me!
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Post by Alphess Wren on Oct 5, 2018 20:25:30 GMT -8
 OG linkMummy MeatballsIngredients:1 lb. ground beef 1/4 c. minced onion 1/4 c. panko breadcrumbs 2 cloves garlic, minced 2 tbsp. chopped fresh parsley 1 large egg kosher salt Freshly ground black pepper 1 8-oz. tube Pillsbury crescent roll sheet Yellow mustard, for decorating Method:1. Preheat oven to 400°. Line a large, rimmed baking sheet with parchment. 2. In a large bowl, add beef, onion, panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a wooden spoon until well combined, then shape into 1” balls. Place onto baking sheet and set aside. 3. Slice crescent sheet in half widthwise, and then into long, thin strips. Wrap a piece of dough around meatballs to resemble a mummy, leaving a space to make eyes later on. 4. Bake until meatballs are cooked through and dough is golden, about 15 minutes. Cover sheet with foil if dough starts to get too dark. 5.Make two mustard dots for eyes on each mummy meatball and serve. |
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Post by Deleted on Oct 8, 2018 13:47:48 GMT -8
Perfect Turkey OG LinkIngredients1 (18 pound) whole turkey, neck and giblets removed 2 cups kosher salt 1/2 cup butter, melted 2 large onions, peeled and chopped White Onion, Large 4 carrots, peeled and chopped 4 stalks celery, chopped 2 sprigs fresh thyme 1 bay leaf 1 cup dry white wine Directions1) Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight. 2) Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture. 3) Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine. 4) Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving. |
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