Cooking Thread~ Recipes & Things

[Chibi-Reaper]

View: https://www.youtube.com/shorts/1ZCfvnt1EVk?feature=share

I might try this at some point, but with different beans.

 

[Somebody]

Microwave baked potato, why is this easier and faster than a normal baked potato?

What you need: A potato.

...no, that's about it. A microwave would also be nice to have.

How to make it: wash thoroughly, stab it with a fork about six or so times, then toss it in there for 10 minutes on high heat (or the potato setting, if your microwave has one of those), flipping once halfway through. Stab it with a knife to check for doneness—shouldn't feel any resistance. If it still feels a bit raw, toss it back in and blast it in 30 second bursts until your sadistic urges are satisfied.

I used two medium-sized potatoes, and they came out great. Super soft and tender, didn't need anything else—didn't bother with salt or butter. Took a bite and blacked out, next thing I know I'm looking down at an empty plate where there was once two potatoes and have a badly burnt tongue and mouth.

 

[gadrial]

Pumpkin Ricotta Cheesecake​

Ingredients

Crust

• 2 cups blanched almond flour
• 1 tbsp cinnamon
• 4 tbsp unsalted butter, melted
• ½ tsp liquid stevia (or ½ cup sugar)
• 1 egg
• ¼ tsp salt

Filling

• Approx 840g whole milk ricotta
• 2 15oz cans pumpkin puree
• 2 ½ tsp pumpkin spice blend
• 6 eggs
• 1 tsp vanilla extract (or 1 ½ cup brown sugar)
• 1 tsp liquid stevia (if using brown sugar, skip this)
• ½ tsp salt

Instructions

1. Preheat oven to 375°F (191°C)
2. In a medium bowl, combine almond flour, salt, and cinnamon. If you are using sugar, add it as well.
3. Add melted butter, and stir to combine.
4. Add egg and liquid stevia, and stir thoroughly. The texture you are looking for is similar to cookie dough.
5. Place the crust in a large cake pan, spreading it evenly to cover the bottom of the pan. You can use a normal cake pan or a springform pan. If you use a normal pan, you can line the pan with parchment paper for ease of removal.
6. Cook the crust for 15 minutes, then take it out of the oven to cool while you work on the filling
   
   
7. In a large bowl or stand mixer, add the ricotta, pumpkin puree, eggs, vanilla extract, and liquid stevia. If you are using brown sugar, add it with the dry ingredients
8. Stir the mixture until everything is thoroughly combined. If you are using a stand mixture, the whisk attachment is recommended here
9. Add your dry ingredients to the mixture and keep stirring until everything is combined. If you are using a stand mixer you will want to scrape down the sides frequently to make sure that nothing sticks to the sides of the bowl.
10. Once everything is combined, with no lumps remaining, add the mixture on top of your crust.
11. Bake your cake for 40-55 minutes, until it can pass the toothpick test. When it comes out of the oven, it will still be jiggly, this is normal, your cake will solidify and set as it cools.
12. Let your cake cool on the counter for 20 minutes, then place into the fridge to cool for 4 hours or overnight.
13. Top with whipped cream, ice cream, or enjoy it by itself.