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#katie bakes
ukulelekatie · 1 year
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Focaccia with Rosemary & Tomato
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barbie-necromancer · 2 years
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Katie’s Bitchin M&M Cookies
Hey all, under the Read More is my M&M cookie recipe. I thought I lost it, so here I am ensuring it will live on.
The ingredient list is a modified recipe to one I found online, and was converted from cups/tablespoons to grams to confirm accurate portioning.
◦5 g baking soda (10)
◦5 g baking soda (10)
◦6 g salt (12)
◦230 g unsalted butter, room temperature/warm not melted (460)
◦222 g light brown sugar (444)
◦100 g granulated sugar (200)
◦2 large chicken egg room temp (4)
◦9 g pure vanilla extract (18)
◦200 g Dark Chocolate M&M (400)
◦200 g Milk Chocolate M&M (400)
Soften butter- if hot summer day in AZ, put butter in bowl, cover bowl, ensure animals cannot get in, place outside in shade 20-30 min, no direct sun. If not, set out on counter by stove for a few hours, ambient temperature 74-77
Mix drys, Salt, baking soda, flour. Make sure to sift flour at least 1 time- will ensure homogeneous consistency later on
Sugar Time
Mix both sugars directly into the butter. Get it niiiiiceeee and sticky. Do not handle with bare hands. Can mix by hand or with stand mixer. make is as homog as possible, scrape sides
Make sure it is as mixed as u can make it, scrape sides
Large Eggies (chicken) & Vanilla extract go in sugarbutter next. Each should be added individually, and mixed fully before adding the next one. I like to go Egg Vanilla Egg, scraping sides in between, but that’s me. For a more even mixture, try beating the eggs so there are no streaks prior to adding them. Get as homo as possible
Once gay as fuck, start slowly adding the flour/baking soda/salt combo. Scrape your sides regularly if you’re using a stand mixer
Make it gay once more
once fully mixed, put!! it!!! in!! cold!!! freezer for 20 min then fridge for 30 min, OR fridge for 2-3 hours.
DO NOT SKIP THE COLD STEP. YOU WILL BE NOT AS HAPPY AS YOU COULD BE IF YOU SKIP THE COLD STEP.
so like this part is portioning, and Im bad at it. I use two smol regular eating spoons that traditionally adult humans use for eating, not the big soup spoons. tea spoons. but not a teaspoon. I guess a tablespoon would also work well. Huh. Imma try that next time
take Dough out of fridge. **now is m&m time**
So to make them pretty, get the m&ms all mixed together in one bowl, there should be a 50:50 ratio dark to milk chocolate.
Wash your hands omg
take the dough and mix it to warm it up a little. Add a handful or two to the top layer of dough and gently mix in the m&ms. No need to mix all the way through, as you will add more m&ms to the dough as you place cookies
get pans at least 2, 4 is ideal, and line with parchment paper
At some point, preheat the oven to 350F
using small spoons,, scoop and shape the cookies. You will want to make them smaller than you think, and it shouldn’t really exceed the size of either spoon. They will S P R E A D.
Ensure you get enough m&ms in each dough ball prior to placing on the pan. six to a pan and keep them at least 4 inches apart.
After the dough balls are on the sheet, take more m&ms and stick them on the tops of the balls. this will make them ~*pretty*~ and will spread wonderfully
I recommend doing one sheet at a time, ensures even baking, and will give you tike to adjust your shaping technique and get an idea on sizing.
bake for 10-12 minutes TOTAL!!! you may need to turn your pan depending on your oven - I flip them at the 6 minute mark then set a timer for 5 min
Take cookies out, allow 5 min to cool on pan, then transfer to wire rack (highly preferred) or plate, do not paper towel
Allow to cool for at least 5 minutes on the rack before eating. or put them with ice cream when still warm
Allow pan to cool in before placing the next batch.
keep the dough cool, but not cold.
this makes 24 cookies, which doesn’t sound like a lot, but it kind of is? the numbers in parentheses after are this recipe Doubled, and once I did that much for a party, took a whole day but after I was done, I had enough for like 6-7 people take what felt like a greedy amount of cookies home and there were still enough left for me
Dough should not be cooled with m&ms in it, they will break and not bake right
when sifting the flour, I like to set out parchment paper, weigh the flour, and sift it on to the paper, then pick up the paper and funnel it into the mixer.
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aqueerchronicle · 5 months
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My little sister did the cutest thing and made me Supergirl cupcakes for my birthdays because I “don’t shut up about it.” ❤️💙
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glowinginstarlight · 1 year
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good god syabira
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luvevee · 1 year
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Bf and I are big brained
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ghostessmanor · 1 year
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Can I express how happy I am to see the haha skeletal plant man be passionate and pretty silly 
Also express my concern as to why he does a very similar animation to the Guzma hair/ head scratching thing when he loses 
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But why is it so difficult for some people to separate the weird rumors from the “okay” ones?
I’m sure (and I hope) that Taylor’s fine with people thinking she’s gay. Because unless it’s done with malicious intentions or it relies on stupid stereotypes, it’s not offensive to think that someone’s gay.
BUT thinking she’s gay is one thing. Saying that her relationship with Joe is fake, that Joe’s her beard, that she bought him a Grammy to pay off his silence, that he’s a talentless nobody who could never really date Taylor Swift, that all the songs she’s explicitly linked to him are in fact about other people, or that he’s an ab*ser (because yeah, let’s all remember that THAT happened), are another thing altogether. And she’s 100% valid if she’s weirder out by people making up THESE kinds of rumors.
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androidcharles · 1 year
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MIIIINNNNIIIIIIEEEEE....
I haven't drawn this sweet mom in a while so I thought it would be best if I did for now. In her usual mom outfit, in her CCC uniform, and in a what if scenario.
She has one yellow eye because she's finally managed to harness her magic. She uses it to garden and stuff and for baking as well. While she doesn't have magic in the current timeline, she still manages to make time for all that stuff! Despite how busy and hectic her job can get.
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k-from-that-one-fic · 11 months
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I've only seen the first season of Big Time Rush, so I want to hear people's season 1 headcanons! (And you can include anything from the time during their first tour, since it technically happened between seasons!)
Please try to keep it safe for under 18 audiences, as the characters were also under 18 at the time, and I really don't want this blog to be flagged as unsafe. :')
Music headcanons from season 1 are also accepted, as are anonymous submissions through my page! They're all much appreciated~ Have fun with this! :D
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tundrakatiebean · 4 months
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One of my brother’s friends and his partner made us caramels and it’s taking everything in me to not just sit in a corner and eat the entire bag like a gremlin. They’re so good and homemade caramels are my favorite.
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ukulelekatie · 1 year
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I want to get in to beaking bread, could you share the recipe?
Absolutely!
Disclaimer: This is going to be a kind of "choose your own adventure" type of recipe in order to make it as accessible and beginner-friendly as possible. Also, I'm not an expert by any means! This is what works for me, but questions and suggestions in the notes are welcome :)
Ingredients:
4 3/4 c. (594g) All-purpose flour, plus a little extra
2 1/2 tsp (7g) Instant yeast or active dry yeast
2 c. (472 mL) Warm water, about 100°F/38°C
2 tsp (12g) Salt
2 tsp (9g) Sugar (or maple syrup or honey) plus a pinch more
1 tsp (5g) Oil - I like to use olive oil
Equipment:
Small bowl or cup
Large bowl
Cloth, plastic wrap, or lid for large bowl
Wooden spoon or spatula for mixing
Parchment paper
Dutch oven (or a baking sheet and a large, metal, oven-safe pot)
Knife (the sharper the better)
Cooling rack
Food scale, if you're using the metric measurements
Instructions:
Part 1: Combine the Ingredients
Add 1/2 c. (118g) of warm water to a small bowl or cup. Add a pinch of sugar and your yeast, stir gently until combined. Let rest for about 5 minutes until the yeast mixture gets bubbly. This indicates that your yeast is alive and ready to go!
In a large bowl, whisk together the flour, salt, and sugar
Create a well in the center of your flour mix, and pour in the yeast mixture, the remaining 1 1/2 c. (354g) of water, and the oil. Mix together until you get a shaggy ball of dough. It should be a little sticky, but if it's too sticky, add more flour.
Part 2: Kneading
This step is optional. I find that kneading gives it a chewier texture and keeps the loaf from getting crumbly for longer, but the no-knead method is still delicious and easier. Skip to Part 3 if so desired.
I suck at kneading so I use my handy dandy stand mixer. But you can knead by hand if you want, or you can opt to not knead it at all! You're looking for a nice smooth, stretchy ball of dough.
Part 3: Rise
Lightly grease the inside of your bowl. Put your dough back into the bowl and cover with a lid or a damp cloth or plastic wrap and let rest in a warm location.
I like to put mine in the oven--make sure it's turned off, and make sure everyone you share the kitchen with knows there's dough having a little nap in the oven. Not everyone checks to make sure the oven is empty before turning it on, ya know?
Let rise until the dough has doubled in size and there are tiny bubbles on the surface. Time will vary--if you're using instant yeast, this will likely take 1-2 hours. If you opted for active dry, the rise time will be longer, anywhere from 3-6 hours. If you did the no-knead, method, it may take even longer than that. You could even leave it overnight if you want!
Part 4: Preheating and Shaping
This bread is meant to be baked in a Dutch oven. Dutch ovens trap steam, which helps create a nice crust. But if you don't have a one, don't fret! You can place your loaf on baking sheet, and then place a metal pot over the loaf for the same effect.
When your dough is done rising, take your dough out of the oven and then preheat the oven to 450°F 230°C. Add your Dutch oven or sheet and pot to the oven to allow them to heat up.
Punch down the dough to get rid of the air bubbles, and then place the dough on a lightly-floured surface. Pull the edges of the dough in toward the center. You should see the shape becoming more spherical and feel the surface getting tighter. Here's a quick visual: https://www.youtube.com/watch?v=IWA0RAAsBHg
Transfer your beautiful dough baby to a sheet of parchment paper. Gently flour the surface of the loaf, and then use your knife to score the top. (Don't go too deep!)
Part 5: Baking and Cooling
When the oven is heated, remove your Dutch oven and transfer your dough and parchment paper inside. Make sure the parchment paper is completely inside to prevent it from burning.
Bake for 30 minutes. After this time, remove the Dutch oven lid and let your loaf bake for 10-15 more minutes until the crust is nice and golden brown
Transfer the loaf to the cooling rack and let it cool for at least an hour before cutting into it. I know it's tempting to dig in right away, but I promise it's worth it.
Your bread should be good for about a week. I like to store mine in tin foil or in a large zip lock bag. To keep your crust nice and crispy, don't wrap it up until it's completely cool.
Enjoy!
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barbie-necromancer · 2 years
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first attempt at M&M cookies and they slap
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merziggy · 1 year
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Petition to make Katy official Pokemon Bae of Paldea?
-"Sugar Bug" Katy, 9"x12" linocut work in progress.
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glowinginstarlight · 2 years
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bro what kind of s’mores are these, there is no physical way to eat this??
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bewilderedbunny · 9 months
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you have a reputation as being the most delightful person who writes sweet stories that make us laugh, smile, and feel things deeply. 😊 oh and you also have a reputation as being hot af. this I can verify.
We are kissing right now. Can you feel it?
tell me my reputation ask game 💗
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