#ressipy

Chocolate chunk caramel cookies yessss

As for the recipe, I somewhat yolo'd it (the baking gods fear me) but it was something like

The filling:

Enough small seasonal apples to fill a large-ish mixing bowl when whole, peeled and cut into chunks. You can also use cooking apples, but you'll need to add more sugar later on

About 4-5 ripened peaches, peeled and cut into quarters (since they're softer than apples and so the apples can cook down more to make an even texture)

Stick the fruit in a large pot and add about ¼ cup of white sugar, a generous dash of cinnamon, and a generous dash of nutmeg

Add a little water and boil this until the fruit is soft and enough liquid has evaporated to make it less of a soup

The fruit's firmness depends on your preference, but be aware that it will cook down and become more soft as it bakes, my preference is having most of the chunks intact, but smush-able with a little effort (after baking they'll be soft and slightly gooey if that makes sense)

The crumble:

Roughly ½ cup-¾ cup of porridge oats

Slightly less than ½ cup of plain flour of your choice

Measure the sugar with your heart, but it shouldn't be more than the oats and flour combined

Add soft butter (I used salted but you don't have to) and rub it in piece by piece until it's crumbly but you can squeeze it into clumps in your hands, there's no approximate measurement here

Have your oven heated to gas mark 4/180 Celsius/350 Fahrenheit. Take the fruit mixture off heat and pour it into an oven safe glass dish (it might work with others but I've always used glass), then top it with the crumble mixture and smooth it out until it's an even coating and there's no exposed spots of fruit. Put it in the oven on the top shelf and cook for 20-30 minutes until the crumble is browned and your kitchen smells like heaven

I'd recommend having it in a bowl with either vanilla icecream or custard, but how you eat it is up to you and I hope you like it!

Sorry we didn't answer right away, we both just screamed xhxhsjsk

THANK YOUUUUU, Kio will for sure need to try this sometime

Keep adding seasoning

Idc what the recipe says add more

Add so much that god himself grabs your wrist begging you to stop

This is basically 2 different pie recipies I found online somewhere smooshed together and adjusted slightly and I don’t know where the originals are anymore so here’s my version:

[ressissippi below the readmore]

its curry lime squash soup!

youre gonna need:

one kabocha squash (also called japanese pumpkins)

one small onion

half a dozen cloves of garlic

32oz chicken stock. if i have it ill use a carton of pho broth instead cause it does a LOT of heavy lifting for the flavor

a lime

curry powder

sour cream for eating time

assorted other options as needed for taste ill talk about that later

to cook:

cut that squash into eights. its a winter gourd so its FORTIFIED. use a big chefs knife, brute force, and CAUTION. dont bother with the rind itll be easier to remove once its cooked

coat a cookie sheet in oil, roast at four hundred degrees for 30 minutes.

im lazy so this is where i call it a night, you can eat a quarter of the squash for dinner its yummy.

roughly dice the onions, peel the garlic cloves, and heat in some oil until everything is soft but NOT caramelized. the squash is already really really sweet so you need a bit of that good good alium flavor.

get out your blender and chuck in the onions and garlic, the rest of the squash, the broth, a solid tablespoon of curry, the juice from the lime, and WAY more salt than you think you need. again this is a very sweet and starchy squash.

this should be like tomato soup consistency (but a bit lumpy possibly). add more stock as needed. its really way better to err on the side of thinner soup. if you dont have the unnecessarily beefy blender i have access to, pass it through a sieve to get any lumps.

taste time!

if its still Way too coat the mouth sweet, add more lime or if youre me and evil a bit of rice vinegar

if its bland add salt (duh)

add chili powder and cayenne for spice is needed

add a TINY bit of toasted sesame oil if you like it it really makes everything play nice together

A package of four chicken thighs.

Thaw them. Pat them dry. Rub olive oil on them, along with a seasoning you like (savory preferred) and salt and pepper. Put them in the oven at 450F for 40 minutes, broil for one and a half to two minutes.

Pull out and set aside to cool.

One yellow onion, diced. Two medium carrots, chopped. Two celery sticks, chopped. Four cloves of garlic, minced,

Put those in the pot.

Chimkin should be cooled off. Remove from pan and place on cutting board. Remove skins and eat them. Shred chicken. Put in pot.

Six tablespoons of butter.

Turn up head and saute everything, add a fistfull of flour, sprinkled delicately over the foodstuffs. Stir until the flour is mixed in.

Five cups of chicken broth or equivalent (Bullion is fine), one cup of milk. Add half a bag of frozen sweet peas.

One teaspoon thyme, half a teaspoon dill, one teaspoon parsley. (Two bay leaves i forgot to mention the bay leaves whoops)

Stir well and wait till it bubbles. Set stove temp to simmer.

Teim to maek dumplings.

2 cups all purpose flour, one tablespoon and one teaspoon baking powder, one teaspoon black pepper, one teaspoon salt, one teaspoon rosemary, 3/4 cups milk, 4 tablespoons melted butter. Mix it until it's slightly sticky, you may need to add one or two tablespoons milk if it's too dry.

Use ice cream scoop to scoop ur dough into the soup, make sure the pieces are separate and big (but not too big).

Push dumplings until they've all gotten a wash of soup over top themselves. Put lid on top.

Let sit twenty-twenty-five minutes in the simmering pot.

I made mint candies

That shit took

Hours

I do not have an electric mixer so

Preheat ur oven to 375F.

2 and 3/4 cup all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 cup of salted butter (melted), 1 and 1/2 cups white sugar, 1 teaspoon vanilla extract, 1 egg, 2 tablespoons water, 1 and 1/2 tablespoons of honey, 1 tablespoon cinnamon, 1 teaspoon nutmeg.

Sift the dry ingredients together.

Mix the wet ingredients separately.

Mix them all together until well blended.

Does it seem too dry? Add a spash of water and mix well until it's

moist

Scoop out and roll into a ball kinda the size of a walnut? Lol idk how bit a walnut is the fuck I just used a pecan for reference in size.

Place them like two inches apart on the baking sheet. Remember to grease it if ur not using parchment paper or a nonstick.

Bake for like ehhhhhh 12-15 minutes? Until it's golden brown like in the picture. It's a thick cookie so like. Gotta make sure it's that golden brown or it's raw inside.

Remove from cookie sheet and cool. Somehow. I used a wire cooling rack but like, I didn't have one for years and would just slap any cookies I made on a spare plate and that worked fine all the other times. Whatever, internal temperature was reached, so whatever shape they take they're okay to eat.

Tastes like curling up next to a fireplace while petting a cat as it snows lightly outside.

Best partnered with Hot Chocolate.

Hot chocolate isn't really a recipe just...okay fine, here's how to make p decent hot chocolate w/ instant mix.

~~Hot Chocolate~~

Get a packet of hot chocolate mix, toss in a teaspoon of sugar, a dash of cinnamon, and a dash of cayenne pepper. Put in an inch of milk and mix well while you wait for the water to heat up.

Add hot water.

If you have it, add whipped cream.