Hello my lovelies. Food, food, glorious food is the topic at hand. We all need to feed. Today, and all days forth, let us feed our tummies and not the flames or discourse. Screw lending me your ears. Lend me your taste buds. Why? Why the hell not? Women should be in the kitchen, men should be in the kitchen, everyone should be in the kitchen because that is where the food is at. I know, outside of Rp I am an Artistic Confectioner by trade. So I am going to share a few recipes here and there and you share your own. Let's eat!



Irish Cream Butter Bundt Cake
You will need a large bundt pan for this. It will work in rounds but this recipe is developed for a bundt or tube pan.
Preheat oven to 325 Degrees Fahrenheit
Spray down pan with nonstick spray (grease and flour if you don't have spray)

Cake Ingredients

• 13.5 Ounces All Purpose Flour (Roughly 3 cups)
• 2 Cups Granulated Sugar
• 1 Teaspoon Salt
• 1 Teaspoon Baking Powder
• 1/2 Teaspon Baking Soda
• 1 Cup Buttermilk (Soured milk if you don't have)
• 1 Cup Irish Butter (or good salted butter) Room Temperature
• 2 Teaspoon Vanilla Extract
• 4 Eggs

No need to divide up, dump all that into your mixing bowl, mix until well combined and smooth.

Pour in your pan, put in the oven and back for 45-55 minutes, until toothpick comes out clean when inserted.

While that is baking, make the sauce! Very important stuff!

Sauce Ingredients

• 3/4 Cup Granulated Sugar
• 1/3 Cup Butter
• 1/3 Cup Irish Cream (If you can' get booze substitute 3 tablespoon water and two teaspoon vanilla extract.)

Mix together in a pan on the stove on low just until the butter melts and it is combined. Do not let it come to a bubble! Keep warm until cake comes out. Take a skewer and poke holes into the cake carefully all over the top. Then pour the warm sauce over the cake. Leave on a cooling rack for 10-15 minutes to let the cake soak up all that goodness. Turn over, let the cake slide out, serve warm. Enjoy!

Now, who is next?

*Please stay on topic. Spam and B.S. will be removed as I see fit.

Honestly, your measurement scales are so odd. Are all your cups the same size? Or are they like our "deciliter" cups? I can never figure it out, despite really trying. I've been wanting to do some amazing recipes that I've found around on the internet, but I just can't wrap my head around it. Maybe you know and can enlighten me? Then I can share some of my recipes. I have the best recipe for rasberry muffins with flavored buttercream frosting.

Honestly, your measurement scales are so odd. Are all your cups the same size? Or are they like our "deciliter" cups? I can never figure it out, despite really trying. I've been wanting to do some amazing recipes that I've found around on the internet, but I just can't wrap my head around it. Maybe you know and can enlighten me? Then I can share some of my recipes. I have the best recipe for rasberry muffins with flavored buttercream frosting.

"1 cup" is an American customary unit equating to 8 fluid ounces by volume.

Any and all baking should happen by weight, because the customary system is not precise enough to measure out the exact ratios needed to achieve the chemical reactions happening in dough to the right quantities. So I'd buy a cheap $12 kitchen scale off Amazon and find recipes that weight themselves out in grams instead.

@The Mad Hatter LMAO well as the Hatter I would imagine it would be odd seeing as you have so many cups to choose from but let me see if I can help. American Standard of a cup is 8 ounces in weight or volume. When it comes to things such as cooking when one says a cup they mean 8 ounces by volume, not weight. A cup of flour can vary widely in weight depending on how much you pack it down while a cup of granulated sugar tends to be even. Now, when measuring flour in a recipe that uses cups fluff the flour then spoon it in and level off for more consistent outcomes. Or if you can, find a recipe that calls for weight of flour instead, this will result in the best outcome. (I have provided both as weight is best but most don't have a kitchen scale.) I hope this helps and I am not just Stark Raving Mad.

<Snipped quote by The Mad Hatter>

"1 cup" is an American customary unit equating to 8 fluid ounces by volume.

Any and all baking should happen by weight, because the customary system is not precise enough to measure out the exact ratios needed to achieve the chemical reactions happening in dough to the right quantities. So I'd buy a cheap $12 kitchen scale off Amazon and find recipes that weight themselves out in grams instead.

I have a kitchen scale and weigh my stuff pretty well though a lot of it gets measured by eye and heart instead of scale because of experience. I've trained as a pastry chef and I've got a whole cupboard full of baking utilities and usually go with recipes I understand, but a few I've come by that I've really wanted to try I could only find in american measurements and they just confuse the hell out of me.

@The Mad Hatter LMAO well as the Hatter I would imagine it would be odd seeing as you have so many cups to choose from but let me see if I can help. American Standard of a cup is 8 ounces in weight or volume. When it comes to things such as cooking when one says a cup they mean 8 ounces by volume, not weight. A cup of flour can vary widely in weight depending on how much you pack it down while a cup of granulated sugar tends to be even. Now, when measuring flour in a recipe that uses cups fluff the flour then spoon it in and level off for more consistent outcomes. Or if you can, find a recipe that calls for weight of flour instead, this will result in the best outcome. (I have provided both as weight is best but most don't have a kitchen scale.) I hope this helps and I am not just Stark Raving Mad.

Thanks. That's really... odd. Are kitchen scales not a normal thing to have in the US? 'Cause I don't think I've ever met a Dane who doesn't have one, unless they just moved out and live off of freezer pizza and cup noodles

@The Mad Hatter American recipes measure by volume, not by weight, so it'd be an easy matter of buying an American measuring cup. Of course, whether you'll have to sift your solids or dump them in wholesale will be a matter of trial and error (thus why measuring by weight is the master race, as you no doubt know).

@The Mad Hatter American recipes measure by volume, not by weight, so it'd be an easy matter of buying an American measuring cup. Of course, whether you'll have to sift your solids or dump them in wholesale will be a matter of trial and error (thus why measuring by weight is the master race, as you no doubt know).

Americans are weird for many reasons.

@The Mad Hatter Aw, leave us alone we are a struggling nation that said, I've never met an American that wasn't already a professional chef or baker that owned a kitchen scale. I would like to invest in one soon when I have the opportunity to bake more. I love baking. That said...

@Lady Absinthia I'm going to try this recipe asap! It looks good. Is "soured" milk really what I think it is, and can it be used just like that? Does it need any preparation or anything? I'm also pretty interested in your confectioner career. If it's not too off topic, would you mind talking about it a little more?

As for a recipe I have to share, it's something really simple and I'm sure people have seen it before, but it tastes good and is easy to make, so....

S'mores Cookie

This is a heavy cookie, not for eating a lot of. In fact the base is to go about it like you are making a cake, like so...

2 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons butter, yes a lot of butter
1 1/2 cups sugar
3/4 cup cocoa powder
1 1/4 cups water
1/4 cup milk
4 eggs
(also need some large marshmallows cut in half)

...or you can substitute this with any heavy chocolate cake recipe you like. You can even use a box mix if you want, or are afraid to botch a cake from scratch. Some people boil the water for a cake, which I find tastes very good, but I personally wouldn't if you were going to turn the mix into cookies anyway. You may have to add more egg or other ingredient to let to hold together a bit more though, because you'll be taking this into a dough ball shape and baking it on a baking sheet.

So you're gonna make at 350F or equivalent temp for 8-10 min, until they are done. If they're big or particularly moist, it will take longer, you know the deal. When they start smelling good take them out When you pull them out of the oven, now is the time to use the marshmallows. Take a half of 'mallow and put it sticky side down on the cookies. Turn your broiler on and stick them back in for a few seconds to get a toasted marshmallow look. Pull 'em back out and let cool and you're done!

Disclosure: I am not a professional

@The Mad Hatter I'm late to the party but a cup by volume is 250ml in metric, if that helps. Ofc, that's only good for liquids. I totally agree that measuring by weight is easier (even coming from Canada where volume measurements are far more common). You're actually right though, very few people in North America have kitchen scales, whereas everyone has standard measuring cups. Luckily, most recipes online use both!

You can also write collabs that are actually recipes. Like this one for Pizza.

@Yankee Not sure what you think but basically what I am talking about it taking 1 tablespoon of lemon juice or vinegar, placing it your measuring cup and filling up the remaining with milk. Let it sit for five to ten minutes and you are good to go. ^^ As far as the rest, feel free to pm me. ^^

@The Mad Hatter Yeah, it is weird. I had been cooking most of my life but didn't get an actual kitchen scale until my thirties. It broke years down the line, I just recently bought a new one. Lol If you ever need help with conversions feel free to drop me a line, I have friends over seas that we trade recipes and techniques so used to the culinary translations.