Does it have to be dessert? After all the sweetness so far how about something absolutely irresistible ... mac n' cheese!!

https://damndelicious.net/2019/02/27/baked-mac-and-cheese/

So this is a bit time consuming but it’s so worth it!! My family loves when I make this!

I'm not really a baker myself but I LOVE cornbread so I'm mighty partial to Martha White's Cornbread mixes (you can get them for cheap at Walmart). It's super simple and fast. Just add water or milk, mix, pour, bake and then done; yum yum.

With the heat we have been having here, I have been all about fruit. This dessert is a take on one of my faves. blueberry streusel cheesecake!

I'm not much of a baker, but I've always had a lot of luck with this recipe: Blackberry Cobbler.

Homemade Drop Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 to 3 tablespoons sugar (depending upon how sweet you like them)
¼ teaspoon salt
½ cup melted butter
1 cup milk (whole milk preferred)

Heat oven to 450 degrees. Mix together flour, baking powder, sugar and salt.
Add melted butter and milk. Stir just until moistened.(Best to let melted butter cool a bit before adding)
Immediately drop by heaping tablespoons (15 biscuits) onto lightly greased or parchment paper/silicone baking sheet lined large cookie sheet.
Cook for 10 to 12 minutes or until edges turn golden brown.

I do a variation of the Nestle Toll House cookies. ^u^

The biggest difference is no white sugar, but it works for me! Also, I do it all in one bowl for ease...

I'd recommend Blondies! I usually have been using a box kind lately, but here's a recipe: Blondies from Food Network

sorry to hear you're still not feeling too well. It's all worth it though. I LOOOOVE red velvet cake! I've been wanting to make some so bad but my oven is broken at the moment. This is pretty much how I make mine! Gotta love cream cheese frosting! :D https://cafedelites.com/best-red-velvet-cake/

Zucchini Chocolate Cake; my favorite cake ever! It's very moist and fluffy - and somewhat healthy too, because of the zucchini :) (I usually make it without the nuts.)

INGREDIENTS 2 whole eggs - beaten 1 3/4 cups sugar 1/2 cup vegetable oil 1/2 cup butter - softened 1 teaspoon vanilla 2 cups zucchini - grated 1/2 cup sour milk, buttermilk, or plain yogurt 2 1/2 cups all-purpose flour 1 Tablespoon baking soda 1 teaspoon salt 4 Tablespoons cocoa powder 1/2 cup semi-sweet chocolate chips 1/2 cup pecans - optional

DIRECTIONS

1. Beat first five ingredients together thoroughly.
2. Mix grated zucchini into batter.
3. Sift together flour, soda, salt, and cocoa.
4. Alternating between dry ingredients and milk, gradually mix all ingredients into batter except chips and nuts.
5. Pour batter into greased and floured 9 x 13" baking pan.
6. Sprinkle top of batter evenly with chips and nuts.
7. Bake at 325ºF for 55 minutes. Cake is done when toothpick test is clean and cake pulls away from the sides of the pan.

EASY SUPER LAZY 2-ingredient CREAMER FUDGE!

Need: ~12 ounce bag of chocolate chips (try flavored chips if you wanna mix it up!) 1/4 cup of liquid coffee creamer (again, fun to experiment with flavors!)

melt stir fridge eat!

1. Pour chips an creamer in bowl. Microwave about 30 seconds, stir stir stir. Microwave a little more, stir stir stir. Expect a bit of stirring to get the chips and liquids to fully combine. Might need one more short microwave burst and stir round...

2. Spray a dish or pan with Pam or similar... the wider and more shallow, the faster your fudge will chill. Set in fridge - at least an hour to set.

3. I ... usually pull it out early and start eating it cuz I just can't wait.

My favorite mix is REESE'S creamer and a peanut butter chocolate chips. OMG

Pumpkin muffins 4 eggs (mine were small so I used 4 eggs + 1 egg white) 2/3 C sugar 1/4 C brown sugar (about) 1 C oil 1 16 oz pumpkin puree 2 C pastry flour 2 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 1 tsp salt

Healthy version of a dessert Black Bean Brownies https://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/

Here is my favorite recipe for chocolate chip cookies:

3/4 cups butter 1&1/4 cups brown sugar, firmly packed 2 tbsp. milk 1 tbsp. vanilla 1 egg 2 cups chocolate chips 3/4 tsp. baking soda 1 tsp. salt 1&3/4 cups flour

Heat oven to 375 f. Cream the butter, brown sugar, milk and vanilla into a large bowl. Blend until creamy. Blend in an egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in the chocolate chips. Drop rounded spoonfuls of dough onto greased baking sheet. Bake for 8 minutes. They will look light and moist but do not over bake.

VERY DELICIOUS! Sorry I've missed a challenge or two while I haven't been on Subeta the last couple of weeks. I hope you and the little lime are doing well. :)

I made these amazing vegan Belgian waffles (Brussels style, not Liege style) last week. Sorry, the recipe will be in grams and degrees Celsius.

The recipe is as follows:

Ingredients for 1 person:

100 ml Plant Milk 4g dry yeast 1/2 packet of vanilla sugar 40g plant margerine 110g flour Pinch of salt 30g powdered sugar

-Heat the milk (careful, not over 50°C) -Add the yeast and vanilla sugar, let it rest while you continue working on the rest -melt margerine (not too hot either) -combine flour and salt in a bowl -add yeast mixture and fluid margerine to the flour and mix well -let dough sit for at least 30 mins. -add powdered sugar and shortly mix on the highest setting

The dough won't be very liquid-y but that's how it is supposed to be. Use your hands to spread the dough onto the Belgian waffle iron.

After a couple of minutes the crispy waffle should be done and ready to enjoy. We added fruit salad and vegan ice cream as toppings but cherry compote, nut butter, vegan whipped cream, apple sauce or chocolate are also great choices choices. I hope I was at least a little helpful, since I love baking <3

I love this recipe, so hope you do too.

Hazelnut Dark Chocolate Cookies:

100grams (1/2cup) light brown sugar 100grams (7tbsp) superfine sugar 7 tablespoons of hazelnut or almond oil 1/4 cup of soy milk 1teaspoon of vanilla extract 200 grams (1 1/2 cup + 1 1/2 tbsp) all purpose flour 1/4 teaspoon of baking soda 1/4 teaspoon of salt 75 grams (2.5oz) dark chocolate, chopped into small chunks 75 grams (2/3cup) coarsely chopped hazelnuts

1. Preheat Oven 350F and line a large baking sheet with parchment paper
2. In a large bowl, beat the sugars, oil, and milk vigorously for one minute. Stir in vanilla extract. In a separate bowl, combine the flour, baking soda, and salt. Add to the sugar mixture, stirring for only as necessary to achieve a smooth mixture. Fold in the chocolate and hazelnut.
3. Using a couple of teaspoons, space heaping spoonfuls of the cookie dough 2 to 3 inches apart on the lined baking sheet. They probably won't fit in one baking sheet so do as many batches as needed.
4. Bake for 15 to 17 minutes, just until the edges begin to slightly brown.

ENJOY!

I'm sorry about your morning sickness being. maybe sip some Red Raspberry Tea if Celestial Seasonings still makes it?

Anywho, here is a recipe for Springerle Cookies which are really delicious. My mom used to make these, but sadly she doesn't have the recipe anymore.

[spoiler]1 1/2 tablespoons crushed anise seeds 3 1/2 cups all-purpose flour 1 teaspoon baking powder 4 eggs 2 cups sugar 1/2 teaspoon vanilla extract 1/4 cup confectioners' sugar

Prep  
10m


Cook
25 m

Ready In
8 h 35 m

Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
Preheat oven to 250 degrees F (120 degrees C).
Bake cookies in the preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.[/spoiler]

Ahh, so sad to hear you're still feeling nauseous! I hope it lets up soon. ^^

I'm not much of a one for baking (lazy coeliac) but I like making butter mints with my bestie sometimes. ^^ They're easy and are basically just icing, haha. We also made almond brittle last time which was delicious!

butter mints recipe We've tried other flavours like almond and rose as well. c: Any essence will do.

Ohhh I have a lot of favorite baking recipes! I tend to prefer the simple ones though, the basics. :) I make TONS of these peanut butter cookies every Christmas~ Hope you get back to baking soon! It can be very calming and rewarding ^_^

my thing at uni was to make my signature Super-Duper-Choc-Bottomed-Ginger-Anzac-Cookies and they always disappeared from our bake sales. they're derived from the classic Aussie Anzac Biscuit, but apparently mine has gone so blasphemously far from the classic that it failed horribly at the local agricultural show and didn't even get a look in for the baking contest. you're not meant to put ginger in them, or leave them a little chewy, or call them a cookie, or put chocolate on the bottom boohiss

my recipe is only slightly different from this one, as my butter/golden syrup ratio is slightly different, and i mix the bi-carb with a little boiling water before i mix it with the butter+syrup (which i cheat and just melt it in the microwave), and i also don't flatten before baking, but having slightly more butter helps them slump down and spread into chewy perfection when you bake (just remember to place them far enough apart on the trays so they don't all join together, but if they do, who cares, they'll still be yummy!) of course for my Super-Duper version i add in a decent shake of ground ginger with the dry ingredients, and then once your bikkies are cooked and totally cooled, i melt some dark chocolate (again just in the microwave in short bursts so it doesn't burn. yep i've done that), and spread it decadently on the bottoms of the bikkies and leave to set before devouring. yum!

super duper easy, all you need apart from your bowl/s and your measuring bits'n'bobs is a wooden spoon to mix it all together! and no egg, so they store really well for aaages (if they last that long, which they won't)!

happy baking, whatever you choose!

(i won't share my absolute favourite cake recipe, which is a family recipe for the eternally popular and always chosen for birthday cakes no matter the generation, or which side of the family as it turns out, choc-banana cake, because it's a secret ;P nah not really, i'd just have to copy it all out and i'm lazy and tired heh)