Cooking is fun!

[DUMPLINGS: STIMBOARD]

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First, you gotta get a cool cup. I got this one from a thrift store for a very affordable price. But if you can’t find one, a standard clear cup or jar should suffice

Now, you don’t need a decal, but I recommend it because they’re cool. I just got some sticker vinyl, traced and cut out the Wii logo and some stars

Now for the drink!!

Start by making or buying jelly. If you make it, you should do so a few hours before you intend to make the drinks, as it will need time to set. You can find jelly at most any grocery store.

Get your cup and add ice and jelly. You should cut the jelly into small pieces or use cookie cutters to make fun shapes. I recommend you don’t add quite all of the jelly, as you’ll need some for the top later

Next, add your flavoring syrup of choice, I recommend blue raspberry or melon. You should be able to find them at any restaurant supply store

Then, add carbonated water. Flavored sparkling waters also work fine, as they don’t taste like much. You should be able to find some at any store that sells drinks.

Next add Calpico, this is technically optional, but it tastes way better with it, so it’d highly recommend it. You can get it at practically any Asian market, or normal market if you live in Asia

Now, add some ice cream, or something of the sort, I use vanilla.

After that, you can top it with some whipped cream, jelly shapes, cherries, really anything!!

I would also recommend using a straw to drink it, because you will need to mix it up a bit. but you can’t really mix it before hand, because it will ruin the cool gradient affect

Source: beth_thefirstyear on Instagram

I have four muffin tips for making bakery style muffins at home.

Tip number one:

Rest your batter for 15 minutes in your mixing bowl after you make it. This is gonna allow the starch molecules to swell and absorb, creating the thicker batter and the thicker batter is known for doming!

Tip number two:

Fill your muffin holes with at least six to eight tablespoons of batter. That’s like a heaping half cup okay. You want them super full so they’re gonna create that dome.

Tip number three:

Kinda goes along with tip number two. You’re only gonna fill every other hole in your muffin pan. And why we do that - that’s so the muffins that are baking can spread and dome without running into their neighbors. Because when they run into their neighbors they get like square edges but we want perfect dome circles.

Tip number four:

You’re to bake your muffins at a high temperature initially. That’s gonna be 425*F for the first seven minutes. And then keep them in the oven and lower the temperature to 350*F for the remaining bake time. Starting the muffins off at a high temperature initially allows the muffins to rise rapidly and it sets the outer surface of the muffin, producing a dome shape.

It's sooo good

New Year’s pork and sauerkraut..

PUMPKIN PUDDING PIE w/ ORANGE ZEST & CARDAMOM WHIPPED CREAM

(makes ~3 pies)

2½ cups sugar

15oz can pumpkin puree

2 eggs

½ tsp baking soda

2 cups flour

2 tsp baking powder

½ tsp ground cinnamon

¼ tsp vanilla

pinch of salt

2½ cups milk

4 TBSP butter (melted)

1 orange

1 tsp powdered sugar

1 cup heavy cream

2 TBSP powdered sugar

1 tsp cardamom

pinch nutmeg

pumpkin pudding pie w/ orange zest

preheat the oven to 325°F

prepare the pie crust (that's another recipe's job—either find a scratch recipe or buy a pre-made dough or graham cracker crust)

blend 2 ½ cups sugar, pumpkin puree, eggs, and baking soda in a large mixing bowl (if using a mixer, blend with a paddle attachment)

add the flour, baking powder, cinnamon, vanilla, and salt; blend until well mixed

add the milk and melted butter, whisk until well mixed (if using a mixer, blend with the whisk attachment)

pour your batter into the crust, filling right up to the edge (the mix will be more liquid than solid, but it will rise/solidify in the oven)

bake at 325°F for 55 minutes

remove from the oven and let it cool

top with sifted powdered sugar

zest an orange over the top of the pie (microplane if possible but regular zester is fine; have found that the most aesthetically pleasing version is to peel the orange and then finely dice the peel but that's a hassle!)

whipped cream

put your metal mixing bowl and whisk in the freezer for at least 15 minutes

whisk powdered sugar, cardamom, and nutmeg together in bowl

add heavy cream; whisk until stiff peaks start forming