Oh yeah, punk?! Well, my recipe’s better than your recipe!
I’m sure at this point in your life pancakes are not anything special, and I understand that. But everyone’s got a different recipe for them and each one has different measurements and wait times and fancy ingredients like whole wheat organic vanilla beet sugar blessed by a lamb with vegan wool.
And you know that at Mamaland Island ain’t nobody got time for dat.
Do you like cookies? Do you like using common household ingredients? Do you like minimal work for maximum desserts? Well, listen up.
Everything you need to make these cookies (yes, all of the 4 ingredients) is probably in your house right at this very moment. “Please, make these cookies,” the ingredients scream, “they’re so delicious. I want to be useful!”
These cookies take all of 20 minutes start-to-mouth to make, and they’re crumbly (like sand, get it?) and perfectly nutty. And anyway, I think it’s safe to say that the less work involved, the better, no?
Yes, ladies and gentlemen, you read that right. 4 ingredients. Skeptical? I was. I don’t blame you…it sounds too good to be true. But this recipe always turns out for me, and I’ve been using it for years.
I love making cakes and pastries that require more work. It’s fun and therapeutic. I bake when I’m mad, sad, happy, bored, anything. But sometimes I don’t feel like doing much work and still want something chocolaty and cake-like. This inevitably leads me to brownies.
This all started when I was just innocently looking for a simple recipe for dinner rolls. Nothing too special, I just wanted to make some bread. Eventually, I found the 30 Minute Dinner Rolls recipe on Six Sisters’ Stuff.
Come on, 30 minutes, and you’re not gonna try that? Who hasn’t got 30 minutes for some homemade bread?
I don’t know about all of you guys around the world, but it is getting warmer and warmer around here. Summer creeps up on us.
Around here, summer is sort of unsure if it should knock or ring the doorbell, so it decides to just barge in unannounced instead.
It got eaten up really fast!
When I think summer, I think of cakes that are best served cold, just like revenge. And though I’ve never really been a fruit person (my main intake of fruit is probably through cakes and muffins. I’m sort of alright with that) , I will admit that fruity cakes really hit the spot when you want something refreshing and light.
I find it to be a real problem for matzo desserts (and Passover food in general) to taste edible. It’s quite difficult to achieve a taste that borders on something you might consider eating when you don’t keep kosher for Passover.
..so I’ve been favoring savory pastries lately. Sue me.
I keep seeing these really pretty “crossover pastries” everywhere, and they just seem so darn beautiful. I’d been thinking about trying it for a while, but didn’t get around to it. Today, however, I made my own dough and got to work.
Now, from what I’ve seen, crossovers are usually made with puff pastry dough. I found another one of my grandma’s recipes, this time for the dough. It is so easy to make it’s almost criminal, and you don’t even need a mixer. You just stir with your fingers and bam! dough. Also, there’s no egg in this recipe, except for the egg wash on top.