/ck/ - Food & Cooking

oh. I also have honey.
but no vanilla

I'm making roast chicken for dinner.

>>4968598
oh man i was wishing i had cream of tarter today. id try making a chocolate flavored angel food cake

c'mon. if you guys don't give me a basic recipe, I'm going to just pour things into a bowl, bake it on 350 for 20 minutes and make my boyfriend eat it.

do you want to be responsible for that?

I think that your new best friend is supercook.com. You enter your available ingredients, and then the site comes up with a list of probable recipes for you!

Right now, given your list, it claims that you can make 84 different cakes, cookies, and puddings. Enjoy!

If you have less milk than you need to finish the recipe, just use a bit of arithmetic to keep the recipe ingredients in the same ratio! Wolframalpha.com will do all of your math homework forever. Including calculus.

Enjoy!

>>4968809
thanks!

>>4968823
You're welcome! What did you decide to make? The Yorkshire pudding photograph looked very nice.

>>4968851
http://allrecipes.com/Recipe/Alaskan-Chocolate-Scrambled-Eggs/Detail.aspx

>>4968854
(just kidding.)

>>4968856
You scared me for a second, m'lady.

>>4968854
>mfw there's reviews
>people actually tried it

you could make crepes.

>>4968598
Chocolate Pudding Cake
Serves 6 to 8
Cooking Time about 1 1/2 hours on High

WHY THIS RECIPE WORKS: The recipe for slow-cooker chocolate pudding cake may sound, well, like a recipe for disaster—combine dry ingredients with wet, pour into the slow cooker, sprinkle with sugar and cocoa powder, then pour boiling water over the whole thing—but trust us, all will be well and delicious. The cocoa and sugar on top of the batter bubble as they cook to form a pudding-style chocolate sauce on the bottom, while a chewy, brownielike cake rises to the top. The batter is a simple mixture of pantry staples—flour, sugar, cocoa powder, baking powder, and salt combined with milk, melted butter, egg yolk, and vanilla. We folded in a handful of chocolate chips to add another layer of flavor and ensure plenty of gooey pockets in the baked cake. Dutch-processed cocoa is less acidic than natural cocoa powder and produces a richer chocolate taste. This rich and fudgy chocolate pudding cake is excellent served with a scoop of vanilla ice cream or a dollop of whipped cream.

Vegetable oil spray
1 cup all-purpose flour
1 cup sugar
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
4 tablespoons (1/2 stick) unsalted butter, melted
1 large egg yolk
2 teaspoons vanilla extract
1/2 cup chocolate chips (Ghiradelli 60% Cacao)
1 cup boiling water

>>4969728
1. Line slow cooker with aluminum foil collar and coat with vegetable oil spray (see photo).

2. Whisk flour, 1/2 cup sugar, 1/4 cup cocoa, baking powder, and salt together in large bowl. In separate bowl, whisk together milk, butter, egg yolk, and vanilla. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff). Scrape batter into prepared slow cooker and spread to edges.

3. Mix remaining 1/2 cup sugar with remaining 1/4 cup cocoa, then sprinkle over top. Slowly pour boiling water over top. Do not stir. Cover and cook until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey area comes out with moist crumbs attached, about 1 1/2 hours on high.

4. Remove foil collar and let sit for 10 minutes before serving.
NOTE:
Most slow cookers have a hotter side (typically the back side, opposite the side with the controls) that can cause casseroles and other dense dishes, like meatloaves, to burn. To solve this problem we lined the slow-cooker insert with an aluminum foil collar. For recipes that we wanted to lift out of the insert intact, we first lined the slow cooker with a foil collar, then lined it with a foil sling; this was very handy for our lasagnas and our breakfast casseroles.

To make a foil collar: Layer and fold sheets of heavy-duty foil until you have a six-layered foil rectangle that measures roughly 16 inches long by 4 inches wide. (Depending on the width of the foil, you will need either two or three sheets of foil.) Press the collar into the back side of the slow-cooker insert; the food will help hold the collar in place during cooking.