lew-basnight:

ralfmaximus:

dankmemeuniversity:

There’s a reason for this: recipes cannot be copyright protected unless accompanied by “substantial literary expression”.

I’m sure a lot of recipe authors hate writing that crap too, but unless the polite fiction is maintained their work gets sucked up & monetized relentlessly by bots, without crediting or compensating the creator.

MY primary gripe is how boring the ‘anecdotes’ are. Why not write about werewolves instead? Where the only protection against the hideous slavering beasts are these scrumptious lemon blueberry tarts?

Or how this recipe was handed down by Cthulhu itself 20,000 years ago! But with certain ingredients mistranslated to avoid uttering forbidden words! And NOW, for the first time in recorded history–  

Or how this recipe for chicken enchiladas absolutely defies replicator programming so we’ve time-travelled back to 2021 to obtain unborgified chicken DNA to resequence the replicators buuuuut since we’re here now, might as well have a copy of this awesome recipe…

Makes about as much damn sense as some of the crap I read on recipe sites.

I am having ideas.

[ID: A tweet by Pistachio (@HarleyShah) reading: Abolish cooking websites where you have to scroll through their life story before getting to the actual recipe /end ID]

Pesach Recipes: Random Mix 3

Once again it’s time to add to my tumblr collection of Pesach recipes! Let’s see what I can offer you this year.

(Click through for: Pão de Queijo (Brazilian Cheese Rolls), Roasted Artichoke-Leek Soup, Cherry Chicken with Rosemary, Chicken with Olives, Mashed Potatoes with Caramelized Zucchini Butter, Tomato Tarts, Hummingbird Cake, and Granita/Sorbet.)

Pão de Queijo (Brazilian Cheese Rolls)
(fromhere)

Ingredients

• 2 cups tapioca starch
• 1 teaspoon salt (optional – I find with most brands of kosher Parmesan, extra salt is unnecessary)
• ½ cup vegetable oil
• ⅓ cup water
• ⅓ cup milk
• 2 eggs
• 6 ounces shredded Parmesan cheese

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet

Place tapioca starch and salt in a large bowl.

Bring vegetable oil, water, and milk to a boil over medium heat until a white foam appears. Pour milk mixture over tapioca starch and stir until well mixed; allow dough to rest for 15 minutes.

Mix eggs and Parmesan cheese into dough. Shape dough into 1½-inch balls and place on prepared baking sheet.

Bake in preheated oven until rolls are browned, 15 to 20 minutes.

—–

Roasted Artichoke-Leek Soup

Ingredients:

• 1 bag (14 oz.) frozen artichoke bottoms
• 1 large leek, white and pale green parts only
• olive oil for roasting
• fresh thyme, minced garlic, lemon juice, black pepper, salt to taste
• 1 medium-to-large onion, chopped finely
• mixture of olive oil and schmaltz (or butter or margarine) for sauteing
• 2 strips lemon zest
• 2 bay leaves
• chicken or vegetable stock

Preheat oven to 410°F.

Thaw artichoke bottoms and cut into quarters or sixths, adjusting as necessary as per the size of the artichokes; pieces should be of roughly uniform size. Wash leeks thoroughly and cut into rings or half-rings, keeping as intact as possible. Toss artichokes and leeks with seasonings in enough olive oil to coat, and spread in a single layer on baking sheet. Roast until leeks are translucent and starting to brown, and artichokes are tender enough to pierce through easily with a fork.

In the bottom of a deep skillet or soup pot, saute onion in your choice of fat over medium-low heat until translucent, golden, and close to caramelized. Add roasted artichokes and leeks, and enough stock to cover the vegetables. Add lemon zest and bay leaves, and stir to combine. Bring to a boil over high heat, then turn down to a simmer and leave covered until artichokes are tender enough to cut with the side of a fork. Allow to cool.

Using an immersion blender, puree soup thoroughly. Pour through a mesh sieve, adding more stock or water if the mixture is too thick. Discard any remains that will not pass through sieve. At this point, the soup may be refrigerated for later use.

Serve cold or reheated, garnished with more fresh thyme and/or grated lemon zest.

—–

Cherry Chicken with Rosemary
(adapted from here)

Ingredients

• 6 chicken thighs or the equivalent, bone-in (I usually make it with wingless breasts and drumsticks or leg quarters)
• 1 tablespoon kosher salt
• black pepper to taste
• ¼ cup balsamic vinegar
• 2 tablespoons honey (or a mixture of honey and sugar-free honey substitute)
• ½ cup olive oil, plus extra for sauteing
• 1 cup minced shallots, about 2 large or 4 medium
• 1-2 tsp chopped fresh rosemary, plus 3-5 additional whole sprigs
• 1-2 tsp fresh thyme leaves
• 2 cups cherries any kind, pitted (I usually use frozen)
• white zinfandel for basting

Instructions

• Saute minced shallots in a little olive oil until golden and translucent. Let cool.
• Combine the balsamic vinegar, honey, olive oil, sauteed shallots, chopped rosemary, thyme, salt and pepper. Place the chicken in a resealable plastic bag and pour in the marinade. Seal the bag and make sure all the chicken is coated. Let sit at least an hour and up to overnight in the fridge.
• Meanwhile, pit the cherries (if using fresh, or thaw the cherries if using frozen) and set aside. If desired, add the cherries to the marinade 30 min before taking it out of the fridge. (I’ve also done this with adding the cherries to the initial marinade and it works well that way too.)
• To cook chicken: Take out of the fridge 30 minutes before placing in hot oven, so chicken can come to room temperature. Preheat oven to 400 degrees F. Place chicken pieces skin side up in a shallow roasting dish or cast iron skillet. Pour the marinade and cherries over the chicken, moving the cherries around so that as much chicken skin as possible is exposed, and tuck the reserved rosemary sprigs around the pieces. The marinade should generously cover the bottom of the pan.
• Slide the pan into the oven and cook for roughly an hour (depending on the amount of chicken), rotating the pan every 10-12 minutes. If the bottom of the pan begins to get dry, add a quarter-cup of white zinfandel.
• Serve hot, with the cherries on and alongside the chicken. The rosemary sprigs may be discarded or used to garnish the serving platter.

—–

Chicken with Olives

• 1 chicken, whole or in pieces
• 2-3 tsp chopped fresh rosemary (or ground dried rosemary)
• 2 tbsp chopped garlic (I use the Polaner brand that comes in a jar, but fresh works fine too)
• ground black pepper
• 1 tsp poultry seasoning (ground dried sage and a little thyme if you haven’t got poultry seasoning)
• 2-3 tbsp pitted sliced green olives
• olive oil
• ½ cup white zinfandel wine
• ½ cup lemon juice

Arrange chicken in greased roasting pan. Combine herbs/spices, olives, and olive oil in a small bowl. Slather this mixture all over your chicken, inside and out – work some under the skin for best results. Let sit for at least ten minutes while preheating the oven to 375°, and then put in oven.

After about twenty minutes, baste chicken with the wine and lemon juice. Return to oven and cook for another forty minutes or until done.

—–

Mashed Potatoes with Caramelized Zucchini Butter
(method for potatoes from here; method for zucchini adapted from here)

For the zucchini butter:

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 pounds zucchini (about 3 large zucchini)
• 8 garlic cloves, peeled and smashed (optional)
• ¼ cup basil leaves, chopped, stems reserved
• Kosher salt and black pepper to taste

Preparation

• Coarsely grate the zucchini, or slice into very thin ribbons or very small dice.
• In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it’s foaming, add the zucchini, garlic, basil stems and basil leaves. Season with salt and pepper.
• Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
• Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a buildup of browned bits on the skillet, add a couple tablespoons of water or stock and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat.
• When fully caramelized, allow the caramelized zucchini to cool, and then puree with an immersion blender to make zucchini butter. (You can also skip the pureeing step and serve the caramelized zucchini as its own dish, or use it to dress pasta.)

For the mashed potatoes:

Make with about 4-6 yukon gold potatoes; peel if desired, but ideally leave the peel on. Cut potatoes into small dice.

Melt a little butter or margarine with a little olive oil in a heavy pot over medium-high heat. Toss in enough of the diced potatoes to cover the bottom in a single layer, then fry and stir until potatoes are generously browned on all sides.

Add the rest of the potatoes, plus enough water or vegetable stock to just barely cover. Bring to a boil and cook until potatoes are thoroughly tender. Take off heat, allow to cool slightly, add the previously-made zucchini butter (or save it to add in dollops when serving), and whip with electric beaters until mostly smooth. Add salt and pepper to taste, and then decide if you want to add anything else: more butter or margarine, cream cheese, whatever you like.

Serve hot.

—–

Tomato Tarts
(adapted from here)

Ingredients:

• 1 kosher-for-pesach pie crust (use premade, your favorite recipe, or the one in this previous post)
• several ripe-to-slightly-overripe tomatoes, sliced about ¼-inch thick
• kosher salt
• 1 small or ½ large red onion (or sweet onion of any kind), chopped, plus olive oil for frying
• 2-3 spoonfuls mayonnaise
• about ½ cup fresh basil leaves, coarsely chopped
• a few sprigs of fresh parsley (optional)
• black pepper to taste
• lemon juice to taste

Instructions:

1. In advance, cook the chopped onion with a generous splash of olive oil in a frying pan over medium to low heat until thoroughly caramelized, about 1 hour. Allow to cool completely.
2. Line a baking sheet or large platter with a double layer of paper towels. Arrange the tomato slices in a single layer on the paper towels, sprinkle with the salt, and set aside for 30 minutes. Meanwhile, prepare the pie crust as called for, depending on what kind you’re using.
3. Stir the mayonnaise, caramelized onion, fresh herbs, lemon juice, and pepper together in a small deep bowl or wide jar. Using an immersion blender, puree until the mixture forms a coarse paste.
4. Spread the mayonnaise mixture in an even layer over the pie crust. Arrange the tomato slices in a single layer on top of the mayonnaise.
5. Bake about twenty minutes or until tomatoes reach your desired degree of doneness. (If necessary, cover upper edge of crust with tinfoil to keep it from burning.) Remove from the oven and let cool slightly, about 5 minutes. Serve hot. (May be reheated.)

Variation: Add other thin-sliced vegetables, such as zucchini or large mushrooms. Sautee first if desired.

—–

Hummingbird Cake
(adapted from here)

Ingredients

• 2 medium bananas, overripe and smashed
• ¼ cup oil (I used coconut oil)
• ½ cup agave nectar
• 4 eggs
• ¾ cup crushed pineapple, lightly drained.
• 2 teaspoons vanilla extract
• 3 cups almond flour
• ½ teaspoon salt
• 2 teaspoons baking soda
• optional: ¾ cup chopped candied pecans
• 4 cups coconut whipped cream (or regular whipped cream) for frosting

Instructions

• Preheat oven to 350°F (180°C). Grease two 8-inch cake pans; set aside.
• Place all ingredients into a large mixing bowl and mix until combined. You don’t need to separate the dry and wet ingredients for this recipe.
• Divide batter between the two prepared cake pans. Smooth the top of the batter.
• Bake for 32 - 35 minutes or until the top starts to darken and the center is set. The cakes will be a darker, but golden brown.
• Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
• Once cool, frost the tops of the cakes and stack them.

Instead of making this a layer cake, you can freeze one cake for later use and frost the cake with only half the amount of whipped cream.

—–

Fruit Granita/Sorbet (Any Kind)

Ingredients

• 1½ cups sugar (or granulated xylitol)
• 3 cups water
• 1 cup frozen fruit, any kind
• ¼ cup lemon juice

Instructions

• In a saucepan, heat sugar and water and cook until sugar is dissolved.
• Add fruit, bring to a boil. Turn down to a simmer and cook for 5 minutes.
• Remove from heat and stir in lemon juice.
• Carefully transfer mixture to blender and puree until smooth (this takes 2-3 minutes).
• Pour mixture into square pan and freeze for 4 hours.
• Remove from freezer and use fork to scrape entire mixture to loosen ice crystals, return to freezer.
• Freeze 2-4 hours and scrape with fork again, return to freezer for 2 hours.
• Granita is ready to serve any time, scrape with fork before serving.

heythereclifford:

radiolightning:

Here is the fudgiest brownie in a mug recipe I’ve found

Here are some fun sites

Here is a master post of Adventure Time episodes and comics

Here is a master post of movies including Disney and Studio Ghibli

Here is a master post of other master posts to TV shows and movies

*tucks you in with fuzzy blanket* *pats your head*

You’ll be okay, friend <3

i will reblog this everytime it shows up because any of my followers could have a bad night right now

kd-heart:

terrie01:

anotherdayforchaosfay:

tundrakatiebean:

injuries-in-dust:

I want to try this one.

He put the recipe in the comments for this one! Here you go!

(I’ll type it out so it’s easier to read here)

Ingredients:

• 1 cup butter
• 1 and ¼ cup sugar
• 2 eggs
• 2 cups flour
• 2 teaspoons vanilla extract
• 3 teaspoons baking powder
• 8 oz bag of potato chips
• 1 cup chocolate chips

Instructions:

• Cream butter and sugar together
• Beat eggs and vanilla extract into the creamed butter and sugar
• Fold in flour and baking powder
• Fold in half of the crushed chips and all of the chocolate chips
• Chill dough
• Roll dough in crushed chips
• Bake at 350 degrees Fahrenheit for about 15 minutes

Thank you!!!

I made these. I found it took about 20 minutes with my oven, but otherwise…. These are really good. Light, not nearly as salty as you might think, and tasty. At the size I made, I got about 3 dozen cookies out of it.

I made these last weekend and they were amazing!!!

Recipe 118 - Caramelized Onion & Pecan Tart

“Caramelized Onion & Pecan Tart” is the tenth recipe I’ve done from Ghost of Thornton Hall and the 4th I’ve pulled from Jessalyn’s wedding menu. The other nine GTH recipes I’ve done can be found here, here, here, here, here, here, here,here, and here.

This one was a bit obscure. When I went searching for a recipe I found a lot of pecan tarts and a lot of caramelized onion tarts, but not a lot of tarts with both ingredients. I always wonder if these in-game menus are just made up on the spot or if the staff at Her had real life food in mind. I did eventually find a good fit, which was a puff pastry, gorgonzola, and pear pizza-like thing, pictured above. A sophisticated mixture of savory and sweet. I think it fits in with the hoity-toity image they were going for.

I went a little out of my comfort zone with this recipe because I’m not the biggest gorgonzola fan. Luckily, I think its strong flavor was nicely balanced/complemented by everything else on the tart. Melting the cheese also mellowed it out a bit. This tart is a bit too heavy for an appetizer and too savory for a dessert. I think it would be best served as part of light lunch with some salad and tea. Easy to throw together, but definitely for a more adult palate.

Recipe #117 - Koffee Kandy

Coffee is a God tier flavor and I don’t know why I don’t buy it more often.

This was another fun and easy recipe where I just took the prompt from ASH and then saw what concoction I could come up with. The in-game description for the shake is that it has “koffee kandy pieces.” The issue with that is that most coffee flavored candies IRL are hard and wouldn’t blend well. To stay true to the game, I crushed some mocha KitKats and sprinkled them on top of the whipped cream. Close enough!

I think Oreos are the best milkshake ingredient, so I was excited when I saw that there was a java chip flavor. I guess Oreos and KitKats are the MVPs of wacky flavors, huh? When I was little we used to go to this family restaurant and get “Awful Awfuls” (awful good, awful big) which were huge Oreo shakes. This was like the slightly grown up version of that. Nice little mix of nostalgia and something new.

Recipe:

(I made this one up)

-2 cups coffee ice cream

-1/3 cup milk

-4 java chip Oreos, crushed

-1 mocha KitKat, crushed

-1 peep for garnish

-whipped cream

Recipe #116 - Chocolate Mayhem

The simplest foods are definitely the best, I gotta say.

Death by Chocolate (this recipe’s real name) has it all: fluffy, crunchy, creamy, and chewy. It’s essential to get every layer in each bite to experience the synergy of the ingredients. The crunchy toffee on top really pulls it all together (I discovered I like heath bars thanks to this!)

Although this recipe was very easy from a baking perspective, assembling it was tricky. I’ve experienced this issue before when making the parfaits from Danger by Design, it’s difficult to get a clean layered look, especially in a narrow glass. It requires a steady hand and patience. I kind of felt like I was building a ship in a bottle with the miniature coffee cups I bought. That was definitely the downside to downsizing this dish. I imagine if I made it in a giant bowl, it would have been pretty simple. My 2nd attempt was better than my first as I got the hang of things. The cool whip right out of the freezer was especially hard to work with.

This is a good dessert to make if you want to impress people with something visually interesting, but you’re not an experienced baker. If you can make brownies, you can make this.

Recipe:

Here is my source

-1 Package brownie mix (requires an egg and vegetable oil)

-1 Package instant chocolate pudding (requires milk)

-English toffee, crushed

-1 Package frozen whipped topping

The weather is finally warming up where I am and I’m so here for it. Bring on the cookouts and picnics! :D

Recipe 116 -Chocolate Mayhem

This recipe is yet another dish pulled from Wickford Castle’s menu in Treasure in a Royal Tower. The six other menu items I’ve made so far can be found here,here,here,here,hereandhere.

Just like “Odyssey to Bananaland” I had to kind of guess what kind of dessert “chocolate mayhem” would be. I knew that “death by chocolate” was a thing so I googled what dessert had that name and found this trifle! Trifles are usually huge and serve up big punch-bowl like dishes. Since I’m just one girl, I opted for a miniature version of that.

This dessert is light and decadent at the same time! It seems like it’s going to be a lot, but then you realize it’s mostly pudding and cool whip and you’re ready for a second round. It seems like it would be a fun recipe to assemble with kids because all of its components are very basic. Highly recommended for parties!

Recipe #115 - Pizza Bread

For full effect, listen to the Luca soundtrack.

Just in case you have no idea what this recipe has to do with Midnight in Salem, here is an image I received from Her to help me identify the food items on sale at Lauren’s shop:

This was so fun to assemble! It really felt like I was making art because I painted the sauce on with a brush and arranged the toppings to fit the aesthetic I was going for. I added the fresh basil after the bread came out of the oven so it would keep its bright green color and make everything really pop. I could’ve gone for a normal pizza, but I just can’t say no to fresh mozzarella so I went Margherita.

My two complaints about the results I got were the lack of sauce and the thickness of the bread. I think if I made this again I would spoon the sauce onto the bread instead of painting it on, the sauce layer was just too thin. The bread (ciabatta) was fine once I got it in my mouth, but it was very challenging to cut, even with a heavy duty steak knife.

The pizza sauce recipe I followed was very good, but it felt less “from scratch” than I had hoped. The majority of the sauce came from a big can of crushed tomatoes, so it didn’t feel too different from just buying a can of sauce. Oh well, I tried.

Recipe for pizza bread:

Here is my source

-1 loaf of bread (I went with ciabatta because it has a wide surface area to work with)

-¼ cup olive oil

-1 ¾ cups shredded mozzarella (I went with fresh mozzarella)

-¼ cup finely shredded parmesan cheese

-Desired toppings

Recipe for pizza sauce:

Here is my source

-1 ½ tbsp olive oil

-2 tsp minced garlic

-3 tbsp tomato paste

-1 (15 oz) can of crushed tomatoes (I used a 12 oz can and was fine)

-2 tbsp chopped, fresh basil

-1 ½ tsp oregano

-Salt and pepper

Excited to be getting into some more MID recipes. Not my favorite Nancy Drew game, but it brought me a bunch of new cooking/baking opportunities and for that I’m grateful. Until next time, keep on cookin’!

Recipe #114 - Black Bun

From a distance, this kind of looks like a meat pie. It really throws my brain off.

I’m very pleased with how this came out even though it’s not the prettiest thing in the world. It feels very medieval, like I could bring it as a snack to a Dungeons and Dragons hangout or something.

I had a terrible time getting ingredients together for this thing. Some of the ingredients are just not accessible where I live so I had to improvise. Also, I made it during fruit cake season so currants and candied peel were tricky (I tried 4 grocery stores one night before giving up). In the end, I’d probably never make this again, but I’m glad I got the opportunity to try something new.

This is a VERY dense cake that leaves you full. Between breakfast and dessert, I would say it works better for breakfast because it’s not really sweet and is honestly more like a meal than a treat (rhyme unintended). Following the recipe, the dough came out a lot smaller than I anticipated so I couldn’t fill the sides of my cake tin. I saw pictures of black bun online with gaps in the sides, so I just rolled with it.

Recipe:

Here is my source (I converted things to cups/tbsp and used brown sugar instead of muscovado/molasses sugar)

• 200g plain flour, plus extra for dusting
• 200g raisins
• 400g currants
• 1 tsp ground mixed spice
• 1 tsp ground ginger
• 75g dark muscovado sugar
• 25g molasses sugar
• 100g chopped mixed peel
• ½ tsp bicarbonate of soda
• 1 tbsp brandy or whisky
• 1 egg, lightly beaten
• 3 tbsp milk
• A generous pinch of freshly ground black pepper

Once again, happy 2022 everyone. Hopefully we’ll get a new game announced soon. I get the feeling that Her is doing better lately with lots of big name streamers promoting their games. MID was pretty “meh,” but I’m not ready to give up on the franchise just yet.

Recipe 114 - Black Bun

“Black Bun” is the ninth recipe  I’ve made based on the food offered at the Deli Shuss in The Silent Spy. The other eight can be found here,here,here,here, here,here,hereandhere. For those keeping score, there are 14 food items you can buy at Deli Shuss so only 5 more to go! (Although I probably won’t be able to make some of the remaining things).

“Black Bun” is a traditional, Scottish, New Year’s fruit cake. I was very excited when I read that because I originally wanted to do the recipe for Christmas but ran out of time (couldn’t find currants). Compared to the other fruit cake I made (Dundee cake) it is a lot more dense with dried fruit, in fact it’s more fruit than cake. I saw someone compare it online to a giant fig newton and I think that’s pretty accurate. Texture wise it’s pretty gritty and dense and the dough is flaky like a pie crust. Definitely not a combo of tastes that’s familiar to my American tongue. Since it’s very dry, I recommend a generous lathering of butter and some salt for some zing. (I’ve been putting salt on all my sweets lately).

I gotta share the black bun lore that was attached to my source’s recipe because it’s both interesting and seasonally appropriate:

“‘First footing’ is an old Hogmanay custom: shortly after midnight, neighbours would visit one another to offer their best wishes for the New Year and take gifts such as black bun (a fruit cake wrapped in pastry) to symbolise that the household would not go hungry that year.”

Happy New Year clue crew!

Recipe #113 - Fried Okra

I’m always excited to work with something new! I’ve never purchased or cooked okra before. This actually gave me an excuse to go my local Japanese market which was fun to explore. I wanted to buy fresh okra (as opposed to frozen) for the full experience.

I nibbled a little bit of the raw okra and, to me, it tastes similar to green beans. Very unoffensive, mild flavor. I know some people are freaked out by its sliminess, but the slime actually came in clutch when I was coating the okra rounds with corn meal and flour. The slime (mixed with buttermilk) kind of worked as a glue to help the breading stay on.

As is typical, I think the sauce took me longer to make than the main dish. It was the perfect, creamy accompaniment with a slight zing. Don’t be fooled by the “hot sauce” ingredient, I didn’t find it spicy in the slightest. Definitely the kind of recipe you can tweak to your tolerance level.

Recipe:

Here is my source

Remoulade Sauce:

-1 cup mayonnaise

-2 tbsp Dijon mustard

-1 tbsp lemon juice

-1 tbsp chopped parsley

-1 tbsp Louisiana-style hot sauce

-2 tsp whole-grain mustard

-2 cloves garlic

-2 tsp capers

-1 tsp Worcestershire sauce

-1 tsp paprika

-1 scallion

-¼ tsp salt

Fried Okra:

-¾ cups corn meal

-¾ cup flour

-1 tsp garlic powder

-½ tsp onion powder

-½ tsp smoked paprika

-¼ tsp cayenne pepper

-½ cup buttermilk

-1 lb okra

-6 cups vegetable oil for frying

To all of the clue crew who celebrate it, Happy Thanksgiving! As you can imagine, I’m stoked for the feast. ;)

Recipe #112 - Peanut Butter Chunk Milkshake

This recipe isn’t sponsored by Reese’s, I swear! The in-game description for this milkshake is: “Vanilla ice cream with chocolate covered peanut butter chunks.” When I think chocolate covered peanut butter, I think Reese’s.

My first attempt at this recipe was too watery so I had to redo it. I used almond milk in recipe 1, but half and half in recipe 2. I also swapped the mini Reese’s out for chocolate fudge syrup and Reese’s syrup. The Reese’s candies did not blend well, either because my blender sucks or because I didn’t chop them up enough. I think already liquefied ingredients was the way to go with this one.

In case it’s not already obvious, the fudge syrup drizzle on the glass was added on before I poured in the milkshake. You just take a spoon, dip it in the syrup, and then let it drip down the sides of the glass. It was totally worth doing because it added a bit of chocolatey goodness to each sip.

Recipe:

I actually just made this one up. I did get inspired by this recipe though (if you want an alcoholic version, check it out): https://sweetpeaskitchen.com/boozy-reeses-peanut-butter-milkshake/

-2 cups vanilla ice cream

-2/3 cups half and half

-3 tbsp creamy peanut butter

-2 tbsp Reese’s syrup (ice cream topping)

-2 tbsp hot fudge

For Topping:

-4 mini Reese’s (crushed)

-Reese’s Pieces (as many as you want)

-Whipped cream

-2 tsp hot fudge to decorate glass

Recipe 112 - Peanut Butter Chunk Milkshake

“Peanut Butter Chunk” is the sixth recipe I’ve made based on the ice cream/milkshake flavors at Scoop in Alibi in Ashes. If you’d like to see the other five you can find them here,here, here,here, and here.

I was very excited for an excuse to load up on candy for this recipe because it’s Halloween month! Reese’s have always been my favorite candies because I’m obsessed with peanut butter. As I near my 30s (oh God) they’re definitely a little too sweet for me, but they’re great as an “every-now-and-then” treat.

I actually made this recipe twice because the first time the flavor and consistency were not quite right. Take 2 was a huge success because I learned from my mistakes. Once you balance the ingredients correctly, this is a very fun and easy shake to blend up. I had a lot of fun decorating the glass and whipped cream. Highly recommended if you have a major sweet tooth!

Recipe #111 - Anchovy Heaven

I know people are probably thinking “Just a caesar salad?” but, no, this actually took me almost 2.5 hours to make. Not a difficult 2.5 hours, but just a lot of time to devote to a salad. In the end I think it was worth it.

The most time consuming part of this recipe was definitely the dressing. As the dish’s name suggests, and in case you didn’t know the main ingredient in caesar dressing is anchovies. This was actually my first time working with anchovies and, although they definitely looked pretty nasty before I mashed them into a pulp, they actually smelled and tasted really good. It was interesting to see all that goes into making that caesar flavor (I didn’t expect the egg yolks).

The chicken and the croutons took very little time to prepare. Both were basically two steps: toss in seasoning and cook/bake. The chicken came out very juicy so I made a mental note to use that technique again (1.5 tbsp veggie oil > don’t flip for 5 min > flip > add 1 tbsp butter to pan > 5 more minutes > done!) The croutons were, of course, amazing, but I’m convinced it’s impossible to ruin croutons so I’m not going to toot my own horn too much.

Recipe for the chicken:

Here is my source

-3 tablespoons vegetable oil

-1 lb boneless chicken breast

-salt and pepper

-½ tsp garlic powder

-½ tsp onion powder

-½ tsp dried basil

-½ tsp paprika

-2 tbsp butter

Recipe for everything else:

Here is my source

-6 anchovy fillets

-1 small garlic clove

-salt and pepper

-2 large egg yolks

-2 tbsp lemon juice

-¾ tsp dijon mustard

-5 tbsp olive oil

-½ cup vegetable oil

-3 tbsp finely grated parmesan

-3 cups bread pieces

-3 romaine hearts

Glad to get another salad on my blog. I think I can count all the ones I’ve made so far on one hand. Random side note: I’m realizing that this is a very non-vegan salad with there being eggs, fish, AND cheese in the dressing. I bet a vegan caesar dressing would make for an interesting challenge. Anyway, until next time, clue crew.

Recipe 111 - Anchovy Heaven

This recipe is yet another meal pulled from Wickford Castle’s menu in Treasure in a Royal Tower. The five other menu items I’ve made so far can be found here,here,here,hereandhere.

Probably the healthiest option at Wickford, this is a simple caesar (hardest name to spell) salad with some garlicky croutons. The game didn’t specify whether or not it comes with chicken, but I wanted that extra kick of protein. I’ve never like caesar salad, I’ve always thought it was one of the more boring salads, but I knew this was going to taste good because when every component is homemade, it’s a different story. This was salty, creamy, crunchy and delicious. I think the croutons are actually the MVP; which is fitting because they’re a selling point in the in-game menu.

I would definitely consider making this again in a big batch because it’s so easy to assemble for a quick meal. Plus, I could definitely use the greens.

(P.S. Shout out to remove.bg. I’ve been manually editing out the backgrounds of these images for years now and it always takes at least an hour. Using that website saved me so much time! Honestly, a game changer.)

Recipe #110 - Johnny Cakes

Disclaimer: I actually like my pancakes crispy, but these were the wrong kind of crispy. I now have a greater appreciation for the role eggs play in softening pancakes up.

These were surprisingly tricky to make. The dough has a mashed potato texture and you’re meant to cook it in little blobs prior to flattening them out. They take a very long time to brown and it’s easy to get impatient. I got fed up toward my second batch and ended up with some duds I had to toss. You definitely wouldn’t be able to make pancake art with these like Nancy does in the game.

Texture-wise these taste similar to latkes with a pretty bland flavor that calls for plenty of butter and maple syrup. A fun experiment if you want to pretend it’s the early 1700s, but not something I’d serve to guests.

Recipe:

Here is my source

• 1 cup cornmeal
• 3 teaspoons granulated sugar
• ½ teaspoon salt
• 2 ½ cups water
• 2 tablespoons unsalted butter
• butter, oil, or bacon grease for frying (I used vegetable oil)

I don’t know what I was thinking, but I somehow lost all of my MID screenshots from my one and only playthrough. As a result, I will be doing a fresh playthrough in October to take pics and jog my memory. Also, I just want those Halloween vibes ;) Keep on cookin’ Clue Crew!

Recipe 110 - Johnny Cakes

“Johnny Cakes” is the first recipe I’ve made based on the Johnny Cakes minigame in Midnight in Salem. It’s also my first MID recipe in general, so exciting!

Johnny cakes (or Johhnycakes) are associated with New England and Native American culture and are basically old timey pancakes made of cornmeal. As a pancake fan I was very excited to give them a shot. Rather than using the game’s recipe I opted to make a traditional version with very few ingredients. The result was…crunchy.

Yeah, not my most successful creation unfortunately. The flavor wasn’t too far off from a normal pancake but I wasn’t a fan of the texture of these. I hope to tackle the fancier, modern version of Johnny cakes in the near future, so stay tuned.