This will be a topic where i will drop recipes for things i cook now and then. If anyone else wants to post things they've cooked and instructions feel free!
So first thing i will post about is trifle. You can prepare the various parts separately over the course of the day. However, I'd recommend you start with the jelly the night before, or the morning of the day you intend to have it.
'Cooking Dillys' provided by dilly ; )
Get hold of some jelly cubes and follow the instructions on the packet. Get the bowl you want to make the trifle in and fill up a third of the way (a little less if bowl is on the smaller side) with the jelly you just made and leave it to cool/set.
Next up you'll need to do the cake sponge layer.
You'll need: Butter 4oz/100g, self-rising flour 4oz/100g, castor sugar 4oz/100g, 2 eggs, cocoa powder 1 tablespoon and milk 1 tablespoon.
- Preheat oven to 180/350 Celsius/Fahrenheit. Blend together the butter and sugar in a food processor at a low speed for about a minute and then add the eggs one by one.
- Mix the cocoa into the flour through a sieve and add to the mix 1 spoonful at a time. Add one tablespoon of milk and blend until really smooth.
- Pour into a well-greased sandwich tin (20cm) and smooth over, but be sure to have it dip in the middle slightly as it will rise more there.
- Put into the oven, test after 20 minutes by poking a skewer through the centre, if dry its done, if not then check again every 5 minutes until ready.
- Take it out and let it cool in the tin for 5 minutes before removing carefully with a pallet knife. Once cooled, cut to fit the middle of the bowl
After this you can work on the custard layer.
You'll need: 3/4 pint/420ml of milk, custard powder 2 heaped tablespoons, cocoa 1 tablespoon and sugar 2 tablespoons
- Mix together the custard powder, cocoa and sugar into a measuring jug, add 2-3 tablespoons of the milk and mix to smooth paste.
- Put the rest of the milk into a saucepan and bring to boil on a low temperature.
- Once the milk is gently boiling, pour into measuring jug and mix thoroughly with the paste.
- Pour back into the saucepan and bring to boil on a low heat stirring continuously. Once thickened, pour over the sponge, leave to cool before adding cream.
Here are some reference pictures from my most recent one
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F46vI1_DSC_0101.JPG&hash=cf39f7ff3c2ad0ab81dee4a279807a7014500ae4)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F3466cS_DSC_0103.JPG&hash=3c9894ddc310700e7019e4ba4f7b1e52537f0612)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F928v6U_DSC_0105.JPG&hash=2261da938814e6808c8ba9736097fcb073f4b3e1)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F346uG2_DSC_0107.JPG&hash=5d0355bdcc0428888d9534aa2070f5b733b3f9d0)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F4924Gc_DSC_0109.JPG&hash=4a4cd4cc90e4ff6a64c05e181ff92bb27c3cd9f5)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F2836By_DSC_0108.JPG&hash=8fc29ddd3932b6398be0bb6b89640e881ea11b0f)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F287mL1_DSC_0113.JPG&hash=b66beb8920d1c696606e660ef6aa29f2cc7bc684)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F732oS5_DSC_0114.JPG&hash=b6ece4c2f1940e3fb8b7c84595b18d95660f58ba)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F8491Mm_DSC_0115.JPG&hash=6e4ed1cbcc9272b69c4b40b09298c7ea15fc8b97)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F886Sy5_DSC_0117.JPG&hash=6586f52297cba28b08dd1ad300f4e1570dc433ea)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F71%2F600e8D_cooking%2520uguu%2520dirty.png&hash=099a18af1843f6956f11d556262c452cf26274f4)
I will totally try this out on a day when I have a billion people to make a dessert for
(read: probably New Years)
holy shit
goddamn that looks tasty
positively scrumptious
i am so hungry
Looks really great!
The instructions are put together nice and organized with specifics and accuracy
Cooking dilly's comments provide a helpful amount of advice coupled with a healthy dose of uguu
The pictures really do the trick as well :]
Good going, and don't stop here!
oh marine blob = ashington now i got it, that's been bugging me for the longest time.
cooking dilly is fukin rad
^-^
also i want this very much
Can I have a bite? It looks SOOOOOO good...
Teach me how to make
[div id=\\\"nsfw-tag-306\\\" style=\\\"background:url(http://www.thebackalleys.com/dump/files/1295/888j0D_obligatory.png) repeat;width:1350px;height:900px;min-width:100px;min-height:100px;\\\"][a id=\\\"nsfw-306\\\" href=\\\"javascript:nsfw_reveal(306);\\\" style=\\\"display:block;background:url(http://www.thebackalleys.com/style/nsfw.png) repeat;border:1px dashed #5c5c71;width:1350px;height:900px;min-width:100px;min-height:100px;text-align:center;text-shadow:0 0 10px red !important;\\\"][div style=\\\"display:block;margin-top:450px;\\\"]http://www.thebackalleys.com/dump/files/1295/888j0D_obligatory.png[/div][/a][/div][!--nsfw--]
add 1 bamyasi to some soup + veggies.
Stir well
Wow, that looks delicious.
Quote from: KagamineShidaI will totally try this out on a day when I have a billion people to make a dessert for
(read: probably New Years)
Ok but only if i get to have some! =]
Quote from: shuraholy shit
Oh man, oh god!
Quote from: vegetai am so hungry
Better make a start on it!
Quote from: SHADOWFOX2Looks really great!
The instructions are put together nice and organized with specifics and accuracy
Cooking dilly's comments provide a helpful amount of advice coupled with a healthy dose of uguu
The pictures really do the trick as well :]
Good going, and don't stop here!
Cheers shad daddy, and thanks to those who helped me work on it!
Quote from: MarcKoh marine blob = ashington now i got it, that's been bugging me for the longest time.
Oh you!
Quote from: dillybar^-^
also i want this very much
Uguu!
Quote from: New_UserTeach me how to make
[div id=\\\"nsfw-tag-38\\\" style=\\\"background:url(http://www.thebackalleys.com/dump/files/1295/888j0D_obligatory.png) repeat;width:1350px;height:900px;min-width:100px;min-height:100px;\\\"][a id=\\\"nsfw-38\\\" href=\\\"javascript:nsfw_reveal(38);\\\" style=\\\"display:block;background:url(http://www.thebackalleys.com/style/nsfw.png) repeat;border:1px dashed #5c5c71;width:1350px;height:900px;min-width:100px;min-height:100px;text-align:center;text-shadow:0 0 10px red !important;\\\"][div style=\\\"display:block;margin-top:450px;\\\"]http://www.thebackalleys.com/dump/files/1295/888j0D_obligatory.png[/div][/a][/div][!--nsfw--]
Dude that's like beyond my skill!
Quote from: SapphireWow, that looks delicious.
Thanks! =]
Thanks for all the nice feedback fellas. Although looking at it now i think i chose something a little much for an initial meal, so next thing i post will be simpler and something you'd be more inclined to make for yourself. Thanks again and i promise i wont take god knows how long to do the next one!
i still dont really understand what the point of the jelly cubes is
Quote from: shurai still dont really understand what the point of the jelly cubes is
Generally you put them in boiling water to a certain ratio to the cubes you have (for example with the ones i used i did 2/3 of the jelly cubes and 1 pint of boiling water) and then pour it into the bottom third of the bowl. I decided it was better to say follow the instructions on the packet because the packet someone else uses won't necessarily be the same size/quantity or have the same instructions. Hope this helped.
i wasnt asking how to make jelly cubes. i wanted to know why you were making them. the first part of the recipe says "make jelly cubes" but you dont say what you're supposed to do with them once they are made
Quote from: shurai wasnt asking how to make jelly cubes. i wanted to know why you were making them. the first part of the recipe says "make jelly cubes" but you dont say what you're supposed to do with them once they are made
Quote from: marine blobGet hold of some jelly cubes and follow the instructions on the packet. Get a large bowl and fill it up to a third of the way and leave it to cool/set before you proceed.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F46vI1_DSC_0101.JPG&hash=cf39f7ff3c2ad0ab81dee4a279807a7014500ae4)
I guess it's not obvious, but the bowl that the jelly is in is the same bowl he applies the sponge cake and everything else to afterwards
ohhh
thank you shad
To be honest i didn't think it needed anymore explaining then that especially with the photo references. I was also trying to avoid spelling everything out like people hadn't seen a spatula before. Next time i'll be sure to make sure it all reads nice and clearly thanks shad/sash.
Edit:I've reworked the Jelly instructions so hopefully it's much clearer now.
This makes me hunggy...
Thanks for sharing!
Alrighty here's the second thing of the topic, Stuffed peppers! Cooking Dilly has taken off for the 'World Panda Neko Dance-Off' so she will be replaced by Cooking Shida, drawn and written by Shida.
Alrighty here are all the lovely things you are gonna need (feeding 2):
-4 large red peppers, tops cut off, cored and seeded, keep the tops
- salt
-Vegetable/cooking oil for the pan
- 1 small onion peeled and chopped finely
- 4oz/100g minced beef
-15ml/1 tablespoon tomato puree
-4 mushrooms peeled and chopped
- freshly chopped basil or 2.5ml/ ½ teaspoon of dried basil
- 15ml/ 1 teaspoon of cumin (optional)
- 4oz/100g of cooked rice
- 15ml/1 tablespoon of butter
-First off prep all the ingredients ready for use, you'll want half the amount of uncooked rice to boil to the amount of cooked rice you need.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F8948Nf_cookingshida.png&hash=6a0c2595f3a8da07d3226aebd6afe26900262410) Cooking Shida Sez:"Prepare everything before you begin, otherwise you'll be rushing about and you'll ruin EVERYTHING!"
-Get a large pan to put the prepped peppers into, fill It with water and put the peppers in, then bring to the boil, take the peppers out and rinse under cold and dry gently with kitchen towel.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F8948Nf_cookingshida.png&hash=6a0c2595f3a8da07d3226aebd6afe26900262410) Cooking Shida Sez:"Use a massive pan, the biggest you can find. Otherwise you'll have unevenly blanched peppers and no one wants unevenly blanched peppers."
- Put a spoon of oil into a frying pan. Add the onion and fry till golden brown, then add the mince and dice it up, stir constantly until fully browned. Preheat the oven at this time for 180oC/350oF.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F8948Nf_cookingshida.png&hash=6a0c2595f3a8da07d3226aebd6afe26900262410) Cooking Shida Sez:"Keep stirring often, otherwise you'll get weird onions and burn the mince to the pan! What a waste!"
-Stir into it in this order: tomato puree, mushrooms, basil, cumin (if used) and cook for 5 minutes. Afterwards take the pan off the heat and mix the rice in thoroughly.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F8948Nf_cookingshida.png&hash=6a0c2595f3a8da07d3226aebd6afe26900262410) Cooking Shida Sez:"Too much rice for your pan? Take it out and save it for another meal!"
- Stand the peppers in a deep ovenproof casserole dish, spooning the stuffing into and around the peppers. Put a small piece of the butter on each pepper and then put the lids back on, not sealing in the stuffing though. Cover the dish with foil and put into the oven (should be preheated by now) and leave for 40 minutes. Check the peppers are ready by poking with skewer, if soft when pierced, then it's ready. Serve strait from the dish.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F8948Nf_cookingshida.png&hash=6a0c2595f3a8da07d3226aebd6afe26900262410) Cooking Shida Sez:"Put some extra stuffing under your pepper to keep it in place while it cooks!"
There were a few too many pictures last time so here are just a couple of the end result to keep things simple:
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F2720iN_DSC_0168.JPG&hash=47338d264608a5b7c6d1165393721bc85e0568bc)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F942Na9_DSC_0169.JPG&hash=93006f90db58db2ee73316c319d08c6f445a0e26)
Note: I made my example dish to feed 3 people instead of 2, make sure to adjust your ingredients accordingly when cooking for more/yourself!
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F8948Nf_cookingshida.png&hash=6a0c2595f3a8da07d3226aebd6afe26900262410) Cooking Shida sez: Don't forget the most important ingredient of all; the bottle of wine I'll be drinking using the next time I make this.
i'm a big fan of rice, so i may try this one day when i feel adventurous
cooking shida looks like a scott pilgrim character just sayin
Quote from: marine blob(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F71%2F600e8D_cooking%2520uguu%2520dirty.png&hash=099a18af1843f6956f11d556262c452cf26274f4)
please, rtil, turn that into a smiley on the forums
can i be the next cooking person
Sure skype/irc/pm me about it
i am definitely gonna make this. i love bell peppers and rice and stuff
I think you just became my favorite TBA member.
Cool thanks i'll try and get the next one out in the next week or two!
Quote from: overmindQuote from: marine blob(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F71%2F600e8D_cooking%2520uguu%2520dirty.png&hash=099a18af1843f6956f11d556262c452cf26274f4)
please, rtil, turn that into a smiley on the forums
man I love stuffed peppers. I'm gonna have to try this.
Quote from: Ashington(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F8948Nf_cookingshida.png&hash=6a0c2595f3a8da07d3226aebd6afe26900262410)
Cooking shida is adorable where can I get one
Alrighty! The third thing being made is cheesecake! Now because she was caught drinking all the cooking wine in storage I've had to sack Cooking Shida. So here this time it's Cooking Scrib, done by MrScriblam.
What you're gonna need to prepare:
175g/6oz of digestive biscuits, crushed
75g/3oz of melted butter (melt it slowly over a pan or in a microwave at a low temperature)
1kg/2lb of full fat soft cream cheese
250g/9oz of caster sugar
4 eggs
40g/1 1/2oz plain flour
300ml/10 fl oz of soured cream
1 lemon rind grated
Oven preheated to 180oC/350oF
1. Mix the crushed biscuits with the melted butter in a bowl. Pour this mix into a greased 23cm/9inch spring form tin and spread it out and press it down evenly all over the base (make sure you do use a spring form tin or you're going to have an interesting time getting it out later on!) Bake in the preheated oven for 10 minutes. Take it out after this time to cool but leave the oven on.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F910%2F463Dw8_cookingscriblam.png&hash=72c1af0b7d590a5a9425227630c046d93c022e0a) Cooking Scrib sez: "Make sure you crush the biscuits properly before you mix them with the butter. I recommend a kitchen hammer or rolling pin to pummel them properly. This'll be a good chance to vent any childhood anger relating to bullying, you know you want to!"
2.Put the remaining ingredients in a big mixing bowl and mix them all together thoroughly. Pour the mix slowly and evenly into the tin and put it back in the oven for 35 minutes. Switch off the oven and leave it to cool for 2 hours.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F910%2F463Dw8_cookingscriblam.png&hash=72c1af0b7d590a5a9425227630c046d93c022e0a) Cooking Scrib sez: "I know it's your baby and you want to make sure it's doing ok but DO NOT open the oven while it's cooling, if you do the cheesecake might crack and you will feel pwned and gay! Although it might just crack anyway, it does that sometimes!"
3. Remove from the oven and leave it on the side until it's cold. Remove from the spring form tin carefully with a palette knife and place on a serving plate (if you didn't listen to me earlier and used a non spring form tin you're pretty much fucked!) Put on any toppings you might want to add and serve!
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F910%2F463Dw8_cookingscriblam.png&hash=72c1af0b7d590a5a9425227630c046d93c022e0a) Cooking Scrib sez: "If you were unfortunate enough to get cracks in your cheesecake don't despair, you can use your topping to cover up the cracks and you just need to be careful when removing it from the tin. If you don't have a topping then don't worry, looks aren't everything *snerk*"
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F51Pg8_DSC_0171.JPG&hash=4377cd9e572d875bfc899125dd370264bdfa3358)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F5614mX_DSC_0175.JPG&hash=d057181bd4aa4fab9ac72221bffb90bd8dbc61e9)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F5618Ki_DSC_0176.JPG&hash=c5d94cfcde97e099e824a36c8996118952cc0c05)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F71%2F689g1B_cooking%2520uguu.png&hash=ccc70a83e01f6861d376a9cabf2a5e5bd3557425) Cooking Dilly Cameo Sez: http://www.thebackalleys.com/dump/files/945/898t6D_mah%20guh%20luh%20cheesecake.mp3
that looks delicious
Wow, cheesecake doesn't even look that hard to do, I must try it soon!!
i love it how simple it is to make, but it looks so good
goddam i always have the urge to eat somethin after seeing this thread
also
Quote from: Ashington(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F71%2F689g1B_cooking%2520uguu.png&hash=ccc70a83e01f6861d376a9cabf2a5e5bd3557425) Cooking Dilly Cameo Sez: http://www.thebackalleys.com/dump/files/945/898t6D_mah%20guh%20luh%20cheesecake.mp3
yes YES
Thanks for all the lovely feedback, if anyone else wants to do the guest 'cooking yournamehere sez' thingies just hit me up!
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F8948Nf_cookingshida.png&hash=6a0c2595f3a8da07d3226aebd6afe26900262410) Cooking Shida sez: Now now. I might have been fired (unfairly) but that's not why I'm here (well, actually it sorta is but shhh)...
What I'm here is to brag about what Cookington is missing now that he's fired this cheflet, because he's not the only one able to make yummy sweet things!! Also I'm totally proving that wine is not neccessary! Take a look at these;
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F9270xX_16112010595.jpg&hash=bf381002abd5bc7298dff31b311683e31794e3c4)
These, my friends, are white AND dark chocolate chip cookies. Oven baked and cooled to be crisp on the outside, yet wonderfully soft on the inside. Recipe coming very very soon!
It looks like they're filled with bird poo...
oh man, white chocolate is the best ^-^
I want them so bad
Quote from: FuzzIt looks like they're filled with bird poo...
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F1%2F9872Ik_cooking%2520miku.png&hash=5e9fa367b45a6e308f40d2f79d8db6bb4de8e8fd)Cooking Miku sez: get out
oh so the jelly is at the bottom. Holy shit!
Those cookies look delish i wish i could have one! Also Cooking Miku looks p sexy i'll have to find something special to use that one for!
Quote from: rtilQuote from: FuzzIt looks like they're filled with bird poo...
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F1%2F9872Ik_cooking%2520miku.png&hash=5e9fa367b45a6e308f40d2f79d8db6bb4de8e8fd)Cooking Miku sez: get out
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F8948Nf_cookingshida.png&hash=6a0c2595f3a8da07d3226aebd6afe26900262410) Cooking Shida sez: Oh gosh, I must have used the photo of the special suprise batch of cookies I made just for fuzz. He guessed the secret ingredient I put in just for him ):
Anyway, I shall now take you through how to make these beauties;
First of all, you're gonna need these:
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F228F5d_16112010588.jpg&hash=8268b72f6d512e4361bf28f410d831fde0ae6b35)
oh, and some vanilla extract/flavouring, because I am a muppet and forgot to take it out early enough to get it in the 'group shot'.
Additionally, you can replace the dark or white chocolate chips with milk chocolate, or just use one type. Essentially, we are just making cookies!
Also, you can replace the two mediumish eggs there with one large one.
The block of butter is 250g - but you'll only be using half!
The utensils, bowls and plates you'll be needing are; mixing bowl (a 4L one should be big enough!), wooden spoon, metal spoon (for scraping), greaseproof paper, baking trays (although its okay if you only have one!)
Okay! Enough of the technicalities.
Preheat your oven to Gas Mark 6/180 C. Use some of the spare butter to grease your baking tray - just put some on the greaseproof paper and use circular motions to coat the surface in a wonderful layer of buttery grease.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F8948Nf_cookingshida.png&hash=6a0c2595f3a8da07d3226aebd6afe26900262410) Cooking Shida Sez: It's definitely a good idea to leave the butter out of the fridge for about 15-20mins before you start - so it softens up nicely.
Now take your mixing bowl - add in 125g of butter, and one cup of soft brown sugar. One cup is around 250ml~300ml, depending on area, but if in doubt, just consult your measuring jug. Beat the butter (squish ittttt) so you can mix the sugar in with it. Use the metal spoon to scrape your wooden spoon if it gets stuck to the back.
Now since this is probably the hardest part of the cookie making, I've got an image of the sort of thing you should get when its all been beaten and mixed properly - there should be no random splodges of butter!
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F950Gl7_16112010591.jpg&hash=ca10a7c5365766761e0a7c287863f5571eef4582)
mmm fat and sugar
Once that's done, add two teaspoons of vanilla extract. If you're using vanilla
flavouring, just use one teaspoon. Then add your eggs and mix well. The aim for this part is to just keep everything evenly 'runny'.
Add 50g of white chocolate chips and 50g of dark chocolate chips (or 100g if you're using one type) into the mixture and stir well.
Now we add flour; Measure out 1.5 cups of flour in your measuring jug. Add it to the mixture and stir well. The mixture should become harder to stir once its all added in - this is good.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F8948Nf_cookingshida.png&hash=6a0c2595f3a8da07d3226aebd6afe26900262410) Cooking Shida sez: Don't add all the flour at once - I only added one third of the jug, then added more when the first amount was mixed in evenly.
Now, you need a plate or a surface you can flour up, and its a good idea to add quite a bit, because the mixture can be quite sticky! When you've floured it up, spoon the mixture onto the plate/surface, and roll up into a long sausage of considerable girth.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F8948Nf_cookingshida.png&hash=6a0c2595f3a8da07d3226aebd6afe26900262410) Cooking Shida sez: you might want to flour up the surface of the mixture and your hands before you get stuck in - and don't kneed the dough either!
Now, cut the sausage-shaped dough into 16 pieces, or more if you have a particularly long but very thick sausage (heh).
Take each piece and roll it into a small ball in your hands (again, use more flour on your hands if it keeps sticking), then squish it so it's about 1/2 an inch thick, and place on your greased up baking tray.
When you've filled your baking tray - remember to leave space for the cookies to expand, as we're using self-raising flour! - stick it in the oven for about 10 mins.
Once 10 mins has passed take out your cookies and put them on a plate or a metal thingy to let them cool!
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F995X7q_16112010594.jpg&hash=b79477438da9422641e48deecd1d23b91b77ae35)
the "metal thingy"
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F304%2F8948Nf_cookingshida.png&hash=6a0c2595f3a8da07d3226aebd6afe26900262410) Cooking Shida sez: If you don't have enough space for them all on one baking tray, its fine! The mixture is fine to just sit out while you wait for an earlier batch to cook!
Once they've cooled - get a cup of tea/coffee/drink of choice and enjoy.
Coming soon.....
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Cookies!
what could it be WHAT COULD IT BE?!?!?!?!?!!??!?
OK! So today I have for you not one...but two, that's right! TWO! Two wonderful recipes you can do alone or combine into a lovely evening meal, or just look at "with hungry lust." - 99 (quote not altered)
So CookingScrib kept disconnecting in the kitchen so he left to get a better connection, so taking over we have tba and japans biggest 3d holographic fan service idol and one time mistress of mine, CookingMiku!
Ok so first off we'll begin with chicken stroganoff! What you're gonna need is:
4 skinless, bonless chicken breasts
1 large onion, peeled
100g/4oz chestnut mushrooms (they're usually the smallest mushrooms you'll find)
50g/2oz butter
150ml/ ¼ pint chicken stock (you'll only want half of a chicken stock cube for this)
5 tablespoons of sour cream
1 teaspoon paprika
This should serve four people. You will also need 70g/3oz of uncooked rice per person.
-Cut your chicken breasts into thin slices, take your peeled onion and thinly slice it and chop your mushrooms in half through the stalk, if you're using bigger mushrooms then cut them into quarters.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fok%2Fcookingmikus%2Fmiku_uguu.png&hash=973758ccaf2829812f67560aad1491a6f8bc398c) Cooking Miku sez: "Be sure to keep your strips not too fat or not too thin and all roughly the same size so that they cook evenly and taste so sugoi!!!"
- Pop your slice of butter into a pan on a low heat (be careful butter burns easily!) and let it melt. Once melted quickly pop in the chicken strips and fry them until they're no longer pink, stirring with a wooden spoon. Lift them out of the pan with a slotted/holed spoon to keep the juices in the pan, you still have need of them.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fok%2Fcookingmikus%2Fmiku_happy.png&hash=bfc4bc688cc1e6ae9d64b38490ad14ec39e672f7) Cooking Miku sez: "You can put a little nutmeg oil on the butter if you want it to last a little bit longer!"
- Start boiling some water in a kettle for your rice. Take your chopped onion and pop it in to fry for about 8 minutes (still on a low heat.) Afterwards add in the mushrooms and fry for 2 minutes. At this point you'll want to pop your rice in a pan then pour in the boiling water and cook it on a low heat for 10 minutes. Some types of rice might need longer so check the pack of the rice you're using try to time your rice being done with the stroganoff.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fok%2Fcookingmikus%2Fmiku_madatbp7.png&hash=5fe747cf04f47d3b7c27206fdbd673b3c93489fb) Cooking Miku sez: "You've got to keep an eye on that rice while it's boiling you don't want it to boil over BAKA!"
- Put your chicken back into the pan and add the chicken stock too. Bring up to a moderate heat and bring to the boil. Once this is done, put back to a low heat and let it simmer for 5 minutes. Apply any seasonings you fancy, add/stir in the sour cream and leave to simmer again for 5 minutes. Serve immediately with the rice that should be finished in time with the stroganoff and sprinkle on some paprika for a finishing touch.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fok%2Fcookingmikus%2Fmiku_excited.png&hash=42d3a7d9d12fc9b298271c7f9f2b532390887b84) Cooking Miku sez: "If you didn't time it right and your rice is going to take a little bit longer, just put the heat on the stroganoff on the lowest setting and put the lid on the pan slightly tilted and let it be till the rice is ready. You can kill the time waiting by practising your dance routine for your digitally projected concerts."
Secondly lets finish up that dinner delight with a lovely dessert! Chocolate orange cake will require:
3 eggs
150g/5oz self-raising flour
25g/1oz cocoa powder, sifted
175g/6oz caster sugar
250g/9oz butter, softened (it's preferable that you separate it into 175g/6oz and 75g/3oz)
175g/6oz icing sugar, sifted
2 tablespoons of milk
25g/1oz chocolate orange, melted (preferably terry's chocolate orange)
Oven preheated to 180oc/350of/gas 4
-Get a 900g/2lb loaf tin and grease it thoroughly. Once thoroughly greased, line the tin with greaseproof paper and make sure its properly stuck to the tin to give the smoothest cake shape possible.
Ok now there are two ways you can do the next part depending on what tools you have available:
a- Get a food processor and blend the 175g/6oz piece of the butter and caster sugar together until they're blended into a smooth mixture with no remnant of either separated still. Next you add the eggs and blend again until fully mixed in. Finally add the flour and cocoa until everything is mixed in. This is the quicker of the two and should only take a few minutes.
b- Pretty much the same steps as before but you'll be beating it together in a large mixing bowl with a wooden spoon. I don't know how long it'll take and I don't envy anyone who has to do it this way.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fok%2Fcookingmikus%2Fmiku_sad.png&hash=822af4a2dd9f3ae637ecf46d590e7026ccc9d239) Cooking Miku sez: "Don't go crazy on the beating if you're doing b or your hand will get sore and you'll get creepy old men asking to kiss it better!"
-Once this mixture is all done, spoon it into the tin and then even it out, leaving a slight dip in the middle to account for it rising more there. Pop it into the preheated oven and leave it for 40 minutes. Use this time to wash up the stuff you used to make the cake mix because you're going to need it again later on!
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fok%2Fcookingmikus%2Fmiku_uguu.png&hash=973758ccaf2829812f67560aad1491a6f8bc398c) Cooking Miku sez: "po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi"
- After the times passed take the cake out the oven and using a skewer, pierce the middle all the way to the bottom then take it out again, if it's dry, its done. If it isn't dry, put it back in the oven and repeat the check every 5 minutes until it's done. Once it's done turn it out onto a wire rack and leave it to cool for a while. This is around the time you want to start melting the chocolate orange. You can melt it in the microwave on a low/moderate heat for a few minutes.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fok%2Fcookingmikus%2Fmiku_concerned.png&hash=ac8ac98251cd894304923f498e52231b759c6b47) Cooking Miku sez: "Aww damn it, the cakes cracked a little, I know it seems bad but it just happens and it'll be covered up by the icing so don't worry about it!"
- Now hopefully you did wash up whatever your cake mix tools were because you're going to need them again now! Take the remaining butter, icing sugar and milk and blend/beat it together all at once until it's nice and smooth. Divide the mix into two bowls and mix the melted chocolate orange in with one of them thoroughly.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fok%2Fcookingmikus%2Fmiku_excited.png&hash=42d3a7d9d12fc9b298271c7f9f2b532390887b84) Cooking Miku sez: "Be sure to put a little less of the mix into the bowl that's going to become the chocolate buttercream so you have an even amount of both, if you've still got a little too much of either then give it as a sneak taste to your sexy lady friends, except those kagamine twins, total fatties if you ask me!"
- Take the two butter cream mixes you've just made and put them onto the top of the cake which should've cooled by now, if it hasn't, let it cool a little longer or it'll just melt off the top. Even out the mixes over the top of the cake and serve!
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fok%2Fcookingmikus%2Fmiku_happy.png&hash=bfc4bc688cc1e6ae9d64b38490ad14ec39e672f7) Cooking Miku sez: "There we go that wasn't so bad was it? Well I better get going, songs don't sing themselves! Lets have a look at the results, oh and call me!"
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F945cS_DSC_0226.JPG&hash=fc6ce32e93874ba8f66e53b25b36648ee7de4231)
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Wow, the chicken stroganoff looks amazingly delicious.
Even though I'm not a fan of onions or mushrooms, I'd definitely give it a taste...or two!
I love the sponge layer of the cake and the buttercream icing looks pretty tasty
You did a good job on these Ash, and kudos to cooking Miku B]
damn this is makin me hungry
i think i'll make some for my desktop wallpaper hatsune miku and put the food in front of my computer and hope that she will come out of the screen and it eat
like i always do
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fmedia.tumblr.com%2Ftumblr_lc0o1tEZs81qbq056.png&hash=b4fc81f563fb499d6fe25ad02a87feee001e7236)
A meme? On TBA? Oh my...
Quote from: FuzzA meme? On TBA? Oh my...
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fok%2Fcookingmikus%2Fmiku_confused.png&hash=83241579186f6930e1c7bef1e109bb7c5446d3d4) Cooking Miku sez: "You came all the way here to say that? Get out!"
this thread still makes me hungry
Quote from: AshingtonQuote from: FuzzA meme? On TBA? Oh my...
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fok%2Fcookingmikus%2Fmiku_confused.png&hash=83241579186f6930e1c7bef1e109bb7c5446d3d4) Cooking Miku sez: "You came all the way here to say that? Get out!"
You've got no reason to be such a dick to me.
fuzz you've got no reason to play the victim
everything in this topic looks delicious and makes me wish I knew how to cook.
This is going on hiatus due to blah! See you soon!
Ok after a long hiatus for some reason COOKINGTON IS BACK and we're going to kick things off with a great ole recipe for you, the one and only beef curry! Now all the other cooking peeps are unavailable atm but fear not for I got the best of the best, this mans many talents know no bounds, its cookinglostman!
For this you will need:
1 tin of beef curry
A can opener
A microwave
A plate
Being Psychic
First off you need to preheat your oven to about 300 celcius and get your tin of beef curry ready on the counter.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F436b0P_DSC_0188.JPG&hash=8d5f377f889af7c8617745861ce62245cc70e8ea)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F1967nK_psychic.png&hash=f6e3d405ba011de14f5ee99e6472cd289312c210) cookinglostman sez: while you're out buying the tin don't leave you computer open to spam bombs, unless you're me, I can defeat them in 10 minutes you see!
Afterwards you need to open up said tin with a can opener.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F686k0U_DSC_0189.JPG&hash=6ab5a3f2546f2ae732f6fe5b7847b1ff4381b408)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F1967nK_psychic.png&hash=f6e3d405ba011de14f5ee99e6472cd289312c210) cookinglostman sez: it's possable that this is one of my many talents
Place the curry evenly over the plate.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F58I0t_DSC_0190.JPG&hash=83c7e5ec05e98b273a93c84e8cd904ee3faa3154)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F1967nK_psychic.png&hash=f6e3d405ba011de14f5ee99e6472cd289312c210) cookinglostman sez: Dude, things just happen... o.k.... have you ever watched 'the universe'? The episode about the moon basically states that if the moon did not exist then life on earth could not survive at all. The moon has a huge influence on the earth in ways we do not know yet. Also when people say that this is a 'sign' of the end nearing, there completely wrong (duh). The concept i came up with today is that 'if human was not so civilized then a natural disaster don't so big to me. I think that we are selfish of our well being that we take life for granite and drown in the hysteria of "THE END" kind of shit. Maybe i'm wrong...maybe i'm not...
Place this in the oven, don't worry about setting a time, being psychic will help you determine when it's ready.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F1967nK_psychic.png&hash=f6e3d405ba011de14f5ee99e6472cd289312c210) cookinglostman sez:
When you use your psychic to determine when the curry is ready make sure you're not in line with the supermoon or it will screw with the earths plates
Take it out the oven and enjoy!
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F73E9l_DSC_0191.JPG&hash=302b5ea9d80045a403dfad76da67ba1153d71df7)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F1967nK_psychic.png&hash=f6e3d405ba011de14f5ee99e6472cd289312c210) cookinglostman sez: Oh that one didn't turn out right. I'm not sure if anything I do is worth anything anymore, I'm seriously considering suicide you guys, what will people think of me when I am gone?!
Ok this was just a fill-in kinda post, I'll post a legitimate cooking ton some point later this week!
smashing
a+ a+
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the life of a young man encapsuled in the saga of beef curry
something eatable next time?
eatable
Welp I said it was going to come and here it is, something awesome, delicious and most definitely eatable. It's Italy's best export short of Disaronno, Panna Cotta! Cookinglostman became too talented to work here so he's moved on so making a welcome return since the debut is Cooking Dilly!
What you will need (serves 6 so divide or multiply accordingly when catering to different numbers):
4 Gelatine leaves
600ml/ 2 ½ cups of double cream
200ml/ 4/5 cup of milk
175g/6oz of caster sugar
1 vanilla pod
For the example pictures I was using ingredients to serve 12
Ok the first thing you need to do is get a small bowl of cold water and put your gelatine leaves inside to soak, they'll need at least 5 minutes. While it's soaking take the vanilla pod and split it open and scoop out all the seeds from the inside using a teaspoon.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F71%2F5066Ly_new%2520cooking%2520dilly.png&hash=2438e84dce4e3d50ac417b5d3d2ec2b4a0758625) CookingDilly sez: gently push the gelatine leaves to the bottom as you put each one in so they get a little time to initially soak by themselves
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While that's happening you need to get a pan with a heavy/thick base and pour all the cream, milk, sugar and the vanilla seeds in. Bring the mix to the boil carefully on a medium heat and stir occasionally with a bigger spoon. Once the mix begins to boil remove from the heat and one at a time, remove the gelatine leaves from the bowl, gently squeeze out any excess water and stir them into the mix.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F71%2F5066Ly_new%2520cooking%2520dilly.png&hash=2438e84dce4e3d50ac417b5d3d2ec2b4a0758625) CookingDilly sez: If you find you're getting clumps of vanilla seeds, carefully scoop them out with your stirring spoon, take the teaspoon and use the back to spread them all over the spoon, then stir the mix again and the newly dispersed seeds will spread amongst the mix properly
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F2619nV_DSC_0196.JPG&hash=8856c4f1dde45d557c732bcc362dace2fa966916)
Get 6 (or however many serving you're doing) small molds and rinse them out with cold water but DO NOT dry them, fill each one up evenly with the mix and let them cool before putting them inside the fridge to set for 2-3 hours. In order to serve them you need to dip the mold into hot water for 5-10 seconds and then turn it out onto a plate/bowl and it's ready to go!
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F71%2F5066Ly_new%2520cooking%2520dilly.png&hash=2438e84dce4e3d50ac417b5d3d2ec2b4a0758625) CookingDilly sez: If you don't have any molds and are forced to use bowls, make sure the sides aren't too thick or the hot water trick wont work and you'll have to dig them out another way which ruins the aesthetic. VERY UN-UGUU! >=[
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F38s3U_DSC_0199.JPG&hash=6cc23fc6c5151a66aec239f674c8116afee80177)
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PROTIP: Having a reliable chopping board is very important
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LOOKS YUMMY MMMMM VANILLA
these look delicious and your cutting board is awesome bro
i thought nothing could top the burnt beef curry in a can
but i was wrong
Looks good!
bump for deliciousness
due to derp im gonna have to redo the current one i've been working on so it's going to be delayed somewhat and with a fair bit of work this week this probably means it wont surface til next week SIT TIGHT!
Darn you derp
It's okay though I was just gonna tell you how yummy the panna cotta looked again
SITTING REALLY TIGHT OH GOD
PROTIP: HAVE A SEXY APRON
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fuck ye
awesome lookin food btw
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It's that time again long at last, but better late than never (unless it's tinned curry) they say. After a bad case of forgetting this thread existed we have this time around, fucking blondie brownies! Picking up cooking utensils in his small mouth and squawking orders at the sous-chef to use artificial eggs this week is CookingChicken!
Blondie Brownies
300g (10oz) White chocolate, roughly chopped
300g (10oz) unsalted butter, chopped in 8ths
5 free range eggs
400g (13oz) caster sugar
175g(6oz) plain flour
½ teaspoon baking powder
100g(4oz) chocolate chips (optional)
Preheat your oven to 180oc/350f/gas mark 4 and grease a shallow 20x30cm (8x12in) baking tin and line with baking paper, leaving a couple of sides with overhanging strips to enable easier removal later. Alternatively if you don't have baking paper, greasing the tin with a butter wrapper than making sure the bottom is covered with a butter wrapper butter side up will work too.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F984%2F160Z4y_chickensmall.png&hash=c297cce19a78ae3fc7e8764758e4874ca9e4e562) CookingChicken sez: If your tin isn't shallow be sure to allow for this when positioning it in the oven because IT MUST BE IN THE CENTER, BAWCAWK!
Take a small frying pan and a bowl that can sit neatly on top of it and fill the frying pan with water so that when the bowl sits on top the water and bowl don't touch. Bring the water to a barely simmering state, then melt the chocolate and the butter together in the bowl, stirring occasionally until smooth. Let it cool afterwards.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F984%2F160Z4y_chickensmall.png&hash=c297cce19a78ae3fc7e8764758e4874ca9e4e562) CookingChicken sez: Don't go over simmering because the bowl will get too hot and the mix well separate. You can't bring it back from the dead, it's not a pretty picture AND I DON'T LIKE DOING IT! *peck* peck*
Place the eggs and sugar in an electric mixer and blend/beat slowly until the mixture is fully mixed, thick, pale and quite fluffy. Afterwards pour in the butter/chocolate mixture and beat until all of it has blended in.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F984%2F160Z4y_chickensmall.png&hash=c297cce19a78ae3fc7e8764758e4874ca9e4e562) CookingChicken sez: Again make sure you do it slowly or you will end up with some really runny shit mix that won't give you that brownie texture, SQUAWK!
Slowly sift in the flour and baking powder whilst folding into the mix with a metal spoon, until smooth. Afterwards gently fold in the chocolate chips and once properly folded in, spoon the mixture into the tin and smooth the surface over.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F984%2F160Z4y_chickensmall.png&hash=c297cce19a78ae3fc7e8764758e4874ca9e4e562) CookingChicken sez: To properly fold, make sure the spoon touches the bottom of mixture or you won't do a thorough job. Also turn off the power to the electric mixer whilst doing this for safety reasons, or DON'T like a man. What are you CHICKEN?!
Bake in the oven for 25-30 minutes and check the gooeyness in the centre with a small kebab stick. If still really gooey. Put back in the oven for 5 minutes or until the outside has a crusty and the inside is only somewhat gooey. They should be firm to touch on the outside but still moist on the inside with little resistance when poked. Allow it to cool in the tin before removing and cutting into squares. Store in an airtight container the ones you don't eat.
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F984%2F160Z4y_chickensmall.png&hash=c297cce19a78ae3fc7e8764758e4874ca9e4e562) CookingChicken sez: Well Gregory Peck, that's all there is to it! By the way they are meant to come out somewhat light brownish they aren't Aryan blonde you goof!
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F2177Ml_2011-11-19%252020.11.35.jpg&hash=745bf728c3e1e5b9504f968b34cb272e47c5db29)
(https://thebackalleys.com/forum/proxy.php?request=http%3A%2F%2Fwww.thebackalleys.com%2Fdump%2Ffiles%2F945%2F2171qA_2011-11-19%252020.22.03.jpg&hash=3763a40a972b1818c7a9e9bfa1dae3bf55dc0aab)
they look crispy on the outside and moist on the inside. just how i like my brownies. if i ever make this i might try adding vanilla or peppermint extract.. do you think this is a good idea and if so how much would you add
Well i didn't use vanilla extract this time around cause there was some in the white chocolate i used BUT if you wanted to include either than i would say a teaspoon of it ought to do and you'd want to add it with the initial eggs and sugar mix.
that looks mighty delish