jammycooks

jammycooks

jammy cooks

Hi my name is Jaime and I like to cook things. Reach out in my messages or jammycooks[at]gmail.com Just below these words are all my social media channels. Hit me up there too!

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Furby, that creepy 1990's doll, has a tumblr page.

jammycooks·14 days agoPhoto

Curry is the Galar region’s signature food. Here’s how to make it in real life! This will be the first of many curry recipes I’ll be making for Pokemon Sword and Shield. Watch it in action here!

Curry:

  • 1 TBL olive oil
  • ½ small onion, rough chop
  • 1 small potato
  • 1 small carrot, hayashi cut
  • ½ curry block
  • 1 cup water

Rice:

  • ½ cup rice
  • 1 tsp turmeric
  • 1 cup chicken broth
  • Pinch of salt

Turmeric toast:

  • 4 slices shokupan or other soft sweet bread
  • 2 TBL butter, melted
  • ¼ tsp turmeric
  • ¼ tsp garlic powder
  • Pinch of salt
  • Chopped chives to serve
  1. For Curry: In a small pot over medium heat, place olive oil. Add onions and carrots and sauté for about five minutes or until fragrant and a little brown around the edges. Add potatoes and water and bring to a boil. Reduce to a low simmer, cover, and cook for 20 minutes or until potatoes are cooked.
  2. Add curry block and stir until it melts. Take off heat and cover until ready to use.
  3. For Rice: In a small pot place olive oil and rice over medium heat. Saute until lightly brown and rice smells nutty. Add in turmeric and toss rice to coat. Add chicken broth and bring to a boil. Turn down to a low simmer, cover, and cook for 25 minutes or until rice is cooked. Fluff, and set aside until ready to serve.
  4. Turmeric toast: Slice shokupan or other sweet bread into thick slices. In a small bowl combine melted butter, turmeric, and garlic powder. Brush the slices with this mixture and toast until lightly golden.
  5. To serve: Serve hot curry and rice in a small bowl or place. Top with toast and garnish with toast slices and chopped cilantro. Serve hot.
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jammycooks·2 months agoPhoto

Wanna get tipsy like Isabelle? Here’s how to make Vacation Juice from Animal Crossing: Pocket Camp. It’s a kid-friendly cocktail! Watch it in action here.

What You Need:

For syrup:

  • ½ cup sugar
  • ¼ cup water
  • ½ lime, zested and juiced

For Vacation Juice:

  • ¾ cup cold seltzer
  • 2 TBL syrup
  • 1 ¼ cup ice
  • ¼ tsp blue drink powder
  • Blue Gel color

For garnish:

  • Lime slices
  • Pineapple
  • Maraschino cherry
  • For syrup: place sugar and water in a small pot. Grate in half a lime’s worth of zest and juice. Bring to a boil. Take off the heat and refrigerate until cool.
  • To make a Vacation Juice: Pour ¾ cups of seltzer into a measuring cup. Add ice until it measures 2 cups. Place in a blender carafe with 2 TBL syrup. Blend until smooth. Fill 1/3 of your glass, reserving the rest in the carafe.
  • Add drink powder to blender. Blend until combined. Fill the glass another 1/3 up, reserving the rest. Add blue gel color to carafe and blend. Top off the glass with the rest of your mixture. Place a slice of lime and dried pineapple on the rim, and top with a maraschino cherry. Serve immediately.
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jammycooks·3 months agoPhoto

Don’t go digging in Kakariko Crypt for a tasty beverage. Here’s how to make Hibiscus Potion from Cadence of Hyrule. Use it to wake a sleepy friend OR make a tasty summer cocktail. Recipe below or you can watch it in action here!

What You Need:

  • 1 cup water
  • 1/3 cup sugar
  • 1/3 cup dark brown sugar
  • ½ cup hibiscus flowers
  • 2 tsp sherry vinegar or lemon juice
  • ¼ tsp vanilla
  • Pinch of salt

To serve:

  • Seltzer
  • Crushed ice
  1. Grind down hibiscus flowers in a mortar and pestle or spice mill. Place in a small pot with water. Bring to a boil.
  2. Add both sugars and stir to combine. Cook over medium heat for about ten minutes. Turn off the heat and cover. Allow to steep for 1 hour.
  3. Strain leaves flowers out of the syrup. Add vinegar, vanilla, and salt. Pour into a container or jar and place in the fridge until chilled, at least an hour.
  4. To make a drink: place crushed ice into a glass and fill with seltzer. Drizzle on about 1-2 oz. of potion. Stir to combine. Drink immediately.
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jammycooks·3 months agoPhoto

How to make Block Donuts you can actually eat, instead of just plunging to your death from. Recipe below the fold! Or, you can watch it in action by clicking here.

Dough:

  • ½ cup milk, room temp
  • 2 ¼ tsp yeast
  • 3 cups flour
  • 1/3 cup sugar
  • 1 tsp salt
  • 4 eggs, room temp
  • 10 TBL butter, room temp
  • No-stick spray
  • Vegetable oil, for frying

Glaze:

  • 1 ½ cups powdered sugar
  • 2 tsp lemon juice
  • 2 TBL water, as needed
  • 1 tsp vanilla
  • Pinch of salt
  • Yellow gel food color, optional
  1. For Dough: Ensure all your ingredients are at room temp. Mix yeast and milk in a small bowl. Let sit for about 15 minutes in a warm place or until foamy. In another bowl, place flour, sugar and salt. Whisk together eggs in a separate bowl. Combine with foamy yeast mixture.
  2. In a stand mixer, combine flour mixture and yeast/egg mixture until a thick dough forms. With the blender on low speed, add butter. Gradually add butter in small amounts. Wait until butter is blended in before adding more. Once all butter is added, mix on medium speed until the dough starts to pull away from the side of the bowl.
  3. Grease your bowl with no stick spray. Place dough into bowl. Spray the top with more no-stick spray, cover in plastic and place in the fridge for 12-16 hours. Don’t rush this!
  4. After the dough has risen, roll out into a ½ inch thick rectangle. Using a pizza cutter, slice 12 equal sized squares. Punch out the center. Place each piece on a small rectangle of parchment paper. Allow to rise for 1-2 hours or until doubled in size.
  5. Preheat frying oil to 325 degrees. Carefully slide donuts in and cook 2 or three at a time, flipping often. Cook for 4-5 minutes keeping the heat low to ensure a good fry. Drain on a cooling rack. Allow to cool.
  6. For Glaze: Place powdered sugar into a bowl. Add salt, lemon juice, and vanilla. Whisk out lumps. Gradually add water until a glaze consistency form. If it becomes too loose, add more sugar. Whisk in yellow gel food color.
  7. Dip cooled donuts in glaze and allow to set on cooling rack for about five minutes. Eat warm or room temp. Use them to assemble your own Super Mario Maker 2 levels or you know, eat them.
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jammycooks·4 months agoPhoto

How to make a real-life version of Crusty Sean Quick Jump Orange drink from Splatoon 2. The recipe is below! Watch it in action here.

If you’re looking for more Splatoon recipes, check out my playlist here.

What You Need:

Quick Jump syrup:

  • 1 cup sugar
  • ½ cup water
  • 1 tsp strawberry drink powder
  • Dash of vanilla, optional

The rest:

  • Orange juice
  • Crushed ice
  • Seltzer water
  1. In a small saucepan, place sugar and water. Bring to a boil, stir to dissolve all the sugar.
  2. Add in your drink powder and whisk to dissolve. Pour into a squirt bottle and allow to cool completely in the fridge.
  3. To assemble a drink: Place a little crushed ice in a drink glass. Pour on orange juice and top off with a little seltzer. Drizzle with quick jump syrup and allow to drizzle down, no need to mix it in. Drink immediately.
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jammycooks·8 months agoPhoto

Here’s a real-life recipe for Garlic Chicken Pizza from Yo-Kai Watch 3. It’s the second of a series on Yo-Kai Watch pizza. Recipe below! Watch live here.

For white sauce:

For starter:

  • ½ cup water
  • 1 ½ TBL cornstarch
  • 2 cloves garlic, minced
  • 1 ½ tsp garlic powder

Rest of the sauce:

  • 1 can evaporated milk
  • Salt + pepper, to taste

Garlic chicken:

  • 3 chicken thighs, chopped
  • 1 TBL butter
  • 1 TBL olive oil
  • 1 ½ tsp garlic powder
  • 3 cloves garlic, chopped
  • 2 scallion whites
  • ¼ cup water
  • Salt + pepper to taste

For Pizza:

  • 1 pizza dough (recipe above)
  • Melted butter
  • White sauce
  • Garlic chicken
  • Shredded mozzarella and pepper jack cheese
  • 2 scallion greens, chopped
  1. For white sauce: In a small bowl, whisk together ¼ cup water and cornstarch. Set aside. In a small pot, place the rest of the water, garlic and garlic powder. Cook over medium heat stirring continually until about half the water is evaporated. Whisk in the evaporated milk. Then, whisk in the reserved cornstarch mixture. Bring to a boil.
  2. Stir continually until sauce comes to a boil. Remove from heat. Season to taste with salt and pepper. Pour into a mason jar and allow to cool before lidding up storing in the fridge.
  3. For garlic chicken: Place butter and olive oil in wide non-stick skillet set to medium-high. Add chicken all at once and add a few pinches of salt and pepper. Sprinkle on garlic powder. Fry until chicken is golden brown, about five minutes.
  4. Add garlic and scallions and fry a few minutes more. Add water and scrape the bottom of the pan. Cook until chicken is cooked through and water has mostly evaporated. Season to taste with salt and pepper. Place in a bowl until ready to use.
  5. To make a garlic chicken pizza: Preheat your oven as high as it goes. Place one pizza dough on an ovenproof surface. Brush both sides with melted butter. Spread on a few tablespoons of white sauce, leaving the crust exposed. Sprinkle on the cheese, top with garlic chicken pieces. Bake for 8-15 minutes or until the cheese is melted and crust is golden. Sprinkle on scallion greens and allow to cool slightly before slicing and eating.
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jammycooks·8 months agoPhoto

Here’s my easy real-life recipe to make pizza look as great as it does in Yo-Kai Watch 3. This is the first of many Yo-Kai Watch 3 pizza recipes, so stay tuned for more. Watch the recipe in action here.

What You Need:

For starter:

  • 1 cup water
  • 1 cup flour
  • 2 ¼ tsp yeast

Rest of the dough:

  • 1 TBL olive oil
  • 1 ¾ cups flour
  • 1 tsp salt

For red sauce:

  • 1 can tomato paste
  • 2 cans water
  • 1 ½ tsp pizza spice
  • ½ tsp brown sugar
  • ¼ onion, grated
  • 1 garlic cloves, minced
  • Salt, to taste

For Pizza Margherita:

  • Olive oil
  • Fresh basil
  • Mozzarella cheese
  1. First, make the starter: In a small bowl, mix water and yeast. Whisk in flour. Cover and allow to get foamy, about 30 minutes.
  2. Add your starter to the mixing bowl of your stand mixer. Add olive oil, salt, and most of your flour. You may not need it all. Mix using the dough hook until smooth and elastic, and the dough pulls from the sides, about eight minutes. Knead dough into a ball on a floured surface. Spray no-stick spray in a large bowl. Place dough in the bowl, spray again, cover, and allow to rise 1-2 hours or until doubled in size.
  3. When dough is done, punch it down on a floured surface. Slice into six equal or so pieces. Roll each into a ball. Roll each piece out until it’s about 8 inches in diameter. You can roll them out into any size or shape you like, though.
  4. Cook in a non-stick pan over medium-high heat, a few minutes each side. Place on a plate to cool completely. Store pizza discs in a zip top bag and store in the fridge for a week or two, or the freezer for a few months.
  5. For red sauce: Place tomato sauce in a medium microwave-safe bowl. Fill the can your paste came in with water. Add it to the bowl and whisk to loosen up the sauce. Then, add another can of water. Add pizza spice, brown sugar, garlic, and onion. Stir to combine and cover loosely. Microwave for 3 minutes. Stir, then microwave another 3 minutes. Then, add salt to taste. Place in a mason jar and allow to cool slightly before lidding up and storing in the fridge.
  6. To assemble a Margherita Pizza: Preheat your toaster oven as high as it will go. Place your pizza disc on a cast iron pan. Brush it with olive oil. Spread on a few tablespoons of sauce, leaving the crust exposed near the edge. Add thin mozzarella slices. Bake for 8 or so minutes, depending on your oven. Place pan on the stove over medium heat to crisp up the crust, if you like. Slice and serve.
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jammycooks·8 months agoPhoto

Here’s my recipe for Bowser’s Big Donuts from Mario and Luigi: Bowser’s Inside Story. They’re big enough for Bowser, but you can easily share this massive donut cake with friends. Watch it in action here.

For Big Donut:

  • 4 eggs
  • ½ cup sugar, separated
  • 3 TBL canola oil
  • ½ cup milk
  • 1 cup flour
  • 1 tsp baking powder
  • ¼ tsp salt

For mirror glaze:

Gelatin starter:

  • 2 TBL water
  • ½ TBL gelatin

The rest:

  • ½ cup dutch process cocoa
  • 1/3 cup water
  • ½ cup sugar
  • 2 TBL butter
  • 2 TBL dark chocolate
  • Edible glitter, optional
  • Sugar sprinkles, to decorate
  1. For Big Donut: Preheat oven to 350 degrees. Separate eggs. Place whites and egg yolks in separate bowls. Add ½ of your sugar to the bowl with the egg yolks. Whisk until thick and light in color. Whisk in oil until totally combined. Then, whisk in milk, flour, salt, and baking powder. Set aside.
  2. In a separate bowl with a clean whisk, begin to whisk egg whites. Once soft peaks are formed, add remaining sugar and whisk until you have still, marshmallow-y peaks. Add 1/3 of the egg white mixture to your yolk mixture. Whisk it in, you don’t have to be super careful. Then, add your lightened mixture into the rest of the egg whites. Fold carefully until combined.
  3. Carefully pour batter into a donut-shaped pan that’s on top of a baking sheet about 1 inch away from the top. The rest of your batter you can pour into cupcake cups and bake off. Place cake in the oven for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely upside down.
  4. For glaze: Soak gelatin in water. Set aside. In a small bowl, combine water, butter, sugar, and cocoa powder. Cook over low heat and whisk to combine. Bring it to a boil, then quickly turn off the heat. Add gelatin mixture and dark chocolate. Mix until melted. Add in your glitter dust if you want. Continue to mix as it cools. It will thicken after about ten minutes into a pouring texture.
  5. Carefully pour glaze over cake. Then, sprinkle on as much sugar sprinkles as you want. Allow the glaze to set for about five minutes. Slice and serve.
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jammycooks·9 months agoPhoto

How to make Salt-Grilled Meat from Zelda Breath of the Wild, which makes a perfect holiday roast. Here’s how you make it. Recipe below, or you can watch it in action here.

What You Need:

  • 3-4 pound boneless pork butt

Salt rub:

  • 1 TBL kosher or sea salt
  • ¼ tsp baking soda
  • 2 tsp black pepper

Herb rub:

  • ½ TBL fennel seeds
  • 1 TBL rosemary leaves
  • ½ TBL rubbed sage
  • 2 cloves garlic
  • 2 TBL olive oil
  1. First, combine the salt, baking soda, and pepper. Score the fat of your pork butt, making a cross-hatch pattern. Sprinkle with the salt mixture on all sides.
  2. In a small grinder, combine fennel seeds, rosemary leaves, sage and garlic until minced. Add olive oil and grind until a paste forms. You can also do this in a food processor. Rub your paste on all sides of the roast, minus the top. Truss your roast four times across, one time down (consult video for instructions). Refrigerate for 8-24 hours.
  3. Place roast in a disposable pan, and cover tightly with foil. Roast at 325 degrees for 1 ½-2 hours. Carefully remove roast from pan. Pour juices into a small measuring cup and reserve for later. Poke holes in your disposable pan. Fill lightly with self-lighting charcoal briquettes. Place in the lower rack of a charcoal grill. Light them. Once coals are ashy, cover the grill and wait five minutes.
  4. Rub grates with a napkin dipped in canola oil. Place roast onto grill. Cover, and cook five minutes. Turn, cover, and cook another five minutes. Repeat with all sides, minus the top. To cook the top, place under your oven’s broiler or use a torch until golden.
  5. Place roast on a cutting board. Slice thick. Serve with reserved juices.
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jammycooks·9 months agoPhoto

In this video, I make a real-life Triple-Fried Galactic Shwaffle, a Crusty Sean specialty from Splatoon 2. It’s the sequel to my original Shwaffle recipe. Check out how to make it below! Or, watch it in action here.

What you need:

Banana fluff:

  • 1 3.4 oz box of banana cream pudding
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 TBL gelatin
  • 1 tsp lemon juice
  • Pinch of salt

Deep fried frozen shrimpies:

  • 1 banana, sliced into fingers
  • Sour cream or Greek yogurt
  • Crushed vanilla wafers
  • Red sour straws

Brûlée syrup:

  • 2 TBL butter
  • 2/3 cup brown sugar
  • ¼ cup brandy or water
  • Pinch of salt
  • 1 tsp lemon juice

Waffle Cookies:

  • ½ cup flour
  • 2/3 tsp baking powder
  • Pinch of salt
  • 1 egg
  • 3 TBL butter
  • ½ tsp vanilla
  • ½ tsp lemon juice
  • ¼ cup sugar
  • No-stick spray

Gummies, to decorate

  1. For Banana fluff: Place your gelatin in ¼ cup of your milk. Place instant pudding in a small pot. Add remaining milk. Bring to a low simmer whisking constantly. Once it gets warm, add your gelatin mixture and stir in. Take off the heat. Allow to cool slightly.
  2. Whip heavy cream to stiff peaks. Add a little of your cream to the pudding to lighten it. Add the pudding mixture into the cream and fold until combined. Add lemon juice and salt. Cover in plastic and allow to set, at least four hours.
  3. Deep fried frozen shrimpies: Crumble vanilla wafers coarsely. Slice your banana as directed in video. Dip banana pieces into sour cream, and then into the crumbled wafers. Place on a parchment lined sheet. Slice small tips of red sour straw and slide into the end of the shrimpies. Freeze for at least a few hours.
  4. Waffle cookies: In a small bowl, combine egg, butter, sugar, vanilla, and lemon juice. Whisk to combine. In another bowl, combine flour, baking powder, and salt. Add to your egg mixture. Whisk until combined.
  5. Preheat a waffle cone maker until hot. Spray with no-stick spray. Place ½ TBL of batter in the center of the iron. Carefully close the iron and allow to cook for 1-2 minutes or until golden. Remove with a spatula and allow to set on a cooling rack.
  6. Brûlée syrup: In a small non-stick pan, place butter and brown sugar. Once it starts to bubble, turn off the heat and add your brandy or water. If you want to light it, make sure you are nowhere near a burner. Or, cook on low heat until the booze evaporates. Add salt and lemon juice. Cool until it starts to bubble, then take off the heat.
  7. To assemble Galactic Shwaffle: Place a waffle cookie on your serving plate. Dollop with banana fluff. Using a piping bag or an offset spatula. Top with another cookie. Add syrup with a silicone brush. Top with a frozen shrimpie or two. Add more banana fluff and caramel, and garnish with gummy candy. Serve immediately.
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jammycooks·9 months agoPhoto

How to make a real life version of Lava Cookies, the Lavaridge Town classic. This version is actually a cookie, but as crunchy as a cracker. Perfect for the holidays! Recipe below, or you can watch it in action here.

What you need:

Dry stuff:

  • 1 cup sliced almonds, chopped roughly
  • 1 TBL flour
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ¼ tsp cayenne

Caramel:  

  • 1/3 cup + 1 TBL of sugar
  • 2 TBL butter
  • 2 ½ TBL heavy cream
  • 1 ½ TBL apricot jam

Topping:

  • 1/3 cup semi-sweet chocolate chips
  1. Roughly chop your almonds. Place them in a bowl with flour, salt, cinnamon, and cayenne. Mix to combine, and set aside.
  2. In a pot, place butter, sugar, heavy cream, and apricot jam. Cook over low heat until it reaches a low simmer, just to let the sugar dissolve. Turn off the heat, and add your dry stuff. Stir to combine. Allow to sit at room temp for 30 minutes.
  3. Spoon ½ tbl of cookie batter on a parchment lined sheet. Cookies will spread, so just cook three or so at a time. With a slightly damp finger, tap down the dough a little into a round mound. Bake in a 375 degree oven for 8-10 minutes, or until the ends are golden brown. (Watch the video for reference)
  4. Remove cookies from oven and CAREFULLY form the spread cookie into a round with a silicone spatula. DO NOT USE YOUR FINGERS. Caramel is like lava, and burns bad. Allow to cool 10 minutes before removing to a cooling rack.
  5. To finish: melt some chocolate. Using an offset spatula, spread chocolate on the cookies in a square, to make it look like a lava cookie. Allow chocolate to set. Then, enjoy. Don’t store it with other cookies, or it will get gummy.
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jammycooks·9 months agoPhoto

cupcakedex:

Happy Hannukah! !חנוכה שמח

Hannukah 2018 is winding down, and I knew I had to make some kind of Pokemon food to celebrate!

Latkas are a traditional Jewish food often eaten during Hannukah. They’re potato pancakes fried in oil, which remind us of the oil used to keep the menora lit for eight whopping days despite it only being enough for one when the heroic Maccabees reclaimed the Temple.

image

I used latkas at different levels of crispiness for the body, fins, tail, and pupils, and added sour cream eyes and an apple sauce mouth, since those are popular dips for latkas.

I had made Stunfisk pancakes a little while ago, so I thought it would be fun to make them as potato pancakes this time!

Chag sameach!

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jammycooks·9 months agoPhoto

How to make Yoshi’s Cookies you can eat, straight from the game! By making one dough, you can make four different cookie flavors. Yoshi’s Cookie and other elements property of Nintendo. The recipe below the fold, or you can watch it in action here.

Base dough:

  • 1 cup unsalted butter, softened
  • 2/3 cup sugar
  • ¼ tsp salt
  • 1 egg yolk
  • 1 TBL heavy cream
  • 2 cups flour

Apple diamonds and raspberry daisies:

  • Apple and raspberry gummies

Raspberry hearts:

  • Raspberry jam, seedless

Lemon sables:

  • ¼ tsp lemon extract
  • ¼ tsp lemon juice
  • Coarse sugar

Choco checkerboards:

  • 1 TBL dutch process cocoa
  1. For dough: Place soft butter in a mixing bowl. Cream until soft. Add butter and whip until sandy, scraping down the bowl as needed. Mix together egg yolk and cream. Add to the butter and whip until creamy. Add salt to flour. Add flour mixture to butter and mix until just combined. Divide dough by 4. Preheat oven to 375.
  2. For apple diamonds and raspberry daisies: Slice gummies into small cubes. Using a cookie gun, punch out diamonds and daisy shapes on a parchment lined sheet. Press down center of the cookie and dot it with a knife to allow steam to escape. Place a piece or two of gummy in the center hole, depending on the size of cookie. Bake for 8-10 minutes or until edges are lightly golden. Allow to cool 5 minutes on the cookie sheet before removing to a plate.
  3. For Raspberry Hearts: Punch out hearts on a parchment lined sheet. Press down dough in the center to form a small cavern for your jam to nestle in. Poke holes in the center with a knife. Fill with a little jam, careful not to overfill. Bake for 8-10 minutes or until edges are lightly golden. Allow to cool 5 minutes on the cookie sheet before removing to a plate.
  4. For Lemon Sables: Add lemon juice and lemon extract to your dough. Place dough on a parchment sheet and roll into a log. Refrigerate for 30 minutes or until solid. Slice off into ¼ inch rounds. Place on parchment sheet. Using a small round cutter, punch out the center. Sprinkle with coarse sugar. Bake for 8-10 minutes or until edges are lightly golden. Allow to cool 5 minutes on the cookie sheet before removing to a plate.
  5. For Choco Checkerboards: Divide your divided batch in two. Add ½ TBL to cocoa powder to one, mix it in. Add ¼ tsp vanilla extract to the other half. Flatten out your chocolate dough into a small rectangle, about 4 x 6 to 4 x 8 inches on a parchment sheet. Repeat with the vanilla dough. Place on top of the chocolate dough and press into it. Wrap, and refrigerate for 20 mins. Slice in fourths. Aline logs into two separate squares. Slice into ¼ inch slices. Bake for 8-10 minutes or until edges are lightly golden. Allow to cool 5 minutes on the cookie sheet before removing to a plate.
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jammycooks·9 months agoAnswer
Hi I just wanted u 2 know I tried ur pidgeon milk recipe with a turmeric latte pod and basically? Heaven

Happy to hear it!

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jammycooks·10 months agoPhoto

How to make Real Life Steven Universe Fry Bits. Better than french fries? Totally. And making them is super easy. The recipe is below! Or watch it in action here.

What you need:

  • Yukon gold potatoes
  • Kosher salt
  • Baking Soda
  1. Peel your potatoes. Dice them into small cubes. You can use the method in the video, or whichever way you prefer to dispatch potatoes. Place them in a pot with cold water. Bring to a boil.
  2. Once potatoes are boiling, add a pinch or two of salt, and a teaspoon of baking soda. Use more if you’re making more potatoes. Don’t go overboard though! Cook the potatoes until cooked through, about ten minutes. Drain using a slotted spoon or a colander and place on a clean plate.
  3. Heat a small amount of oil to 375. Add your potatoes in small batches. Fry for 3-5 minutes or until golden brown. Remove from fryer with a spider and place in a bowl to drain. Season liberally with salt. Repeat with the rest of your potatoes. Serve warm.
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jammycooks·10 months agoPhoto

How to make scones, Harvest Moon style. They’re the perfect tea time treat, especially when it’s cold outside. I don’t have any Jersey Cows, but I think I found an elegant solution for you. Recipe below! Or you can watch them being made in action by clicking here.

Scone Jam:

  • 12 oz. bag frozen raspberries
  • 1 cup sugar
  • ½ Granny Smith apple, peeled and grated
  • 2 tsp lemon juice
  • Pinch of salt
  • 1 TBL butter

Scones:

  • 1 ½ cups flour
  • ¼ cup sugar
  • 1 TBL baking powder
  • ½ tsp salt
  • 4 TBL butter
  • ½ cup half and half
  • 1 egg
  • Clotted cream or marscapone cheese, to serve
  1. For scone jam: place raspberries, sugar, apple, and lemon juice in a medium pot. Bring to a low boil. Cook over medium heat for 15 minutes, mashing the fruit with your spatula and stirring constantly. Take off the heat and add salt and your butter. Once butter is dissolved, place it in a jar. Allow it to cool and place in the fridge to set.
  2. For scones: in a measuring cup, place half and half and an egg. Whisk to combine. Reserve a tablespoon in a small bowl. Set aside.
  3. Preheat oven to 450 degrees. In a large bowl, combine flour, baking powder, sugar, and salt. Mix together with a fork or whisk. Add your cream and egg mixture and stir it in until flour soaks it up. Dust a surface with flour, lightly. Kneed dough for about 30 seconds. Roll out until it’s 1 inch thick.
  4. Punch out 2 inch rounds from the dough. Place on a parchment lined sheet. Brush the tops with reserved egg/half and half mixture. Turn down your oven to 425 degrees. Bake your scones for 12-15 minutes or until lightly golden on top. Remove from the oven and allow to cool.
  5. To serve: slice scones in half. Spread on clotted cream or marscapone cheese and your scone jam. Serve with a pot of your favorite tea.
jammycooks
jammycooks
jammycooks
jammycooks
jammycooks
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jammycooks·10 months agoPhoto

bettykwong:

Princess Peach’s Bakery 🍰🍩🥖🎂
It has been a while since I did a painting like this. I’m so excited for the game! ❤️

jammycooks
jammycooks
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