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#cottagecore recipes
samwisethewitch · 1 year
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Mushroom Broth Recipe
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There's a pretty simple backstory here: I wanted to make soup, but when I went to buy groceries the store was out of both vegetable broth and bouillon, but had mushrooms on sale. I did some Internet searching and learned that making your own broth is pretty simple and easy, so I decided to try making my own mushroom broth to use as a substitute for vegetable broth in my recipes.
In my Internet searching, I also learned the actual difference between a broth and a stock. Although most people use the words interchangeably, stock is traditionally made from bones, while broth is made with meat and/or vegetables. This is kind of fun, because it means that "bone broth" is actually, by definition, bone stock, and "vegetable stock" doesn't exist.
This recipe is my own creation but it's very, very flexible. You can swap out the vegetables and herbs to suit your own tastes. If you wanted to, you could switch the brown mushrooms for a trendier medicinal mushroom, like reishi or chaga, or for whatever your grocery store has. You could also use the same method to make other homemade broths, like vegetable broth or chicken broth.
Ingredients:
One carton of brown mushrooms (these are sometimes labeled baby bella mushrooms or crimini mushrooms)
One onion, roughly chopped
[optional] One cup of dry white wine (I used chardonnay)
8 cups water
Dried thyme, to taste
Salt and pepper, to taste
Garlic powder, to taste
Olive oil or another cooking oil
Recipe:
Saute the mushrooms in olive oil over medium heat for 10 minutes.
While the mushrooms are cooking, go ahead and chop the onion. I like to leave the skin on when I'm making broth (it adds a really nice color), but you can remove it if you want.
Add the onions to the pan, and saute for another 10 minutes (or 20 minutes if you decide to skip the next step).
Add your white wine, stir everything together and let it simmer for (you guessed it!) another 10 minutes to let the alcohol cook off.
Add 8 cups of water to the pot with your mushrooms. Add the thyme, garlic powder, salt, and pepper. Turn the heat up to high.
When the water comes to a boil, turn the heat down to low and cover the pot with a lid. Let simmer for at least 2 hours.
When your broth is done simmering, use a sieve to strain out the mushroom and onion chunks and transfer the liquid to a clean container. Store the container in the fridge and use it in the same ways you would use vegetable, chicken, or beef broth when cooking.
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heyitsdeni · 1 year
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Was bored tonight so I made myself this recipe card for the empty recipe box sitting in my kitchen that I got at the start of the pandemic. I’ve been trying to collect recipes from my family members and lately I have been going to the library a lot so I’ve been flipping through a lot of cook books and stuff for inspiration! Maybe I could make some to sell at my table?
Also I call different types of food genres, it’s a thing with me and @ferncomics for example Chinese, Italian, Irish or sometimes it’s even simpler and genres can just mean soup, chicken, pasta, ect.
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Maple brown sugar milk 💕
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Ingredients
1 cup of milk, any milk works. I used lactaid 2% reduced fat milk this time but I prefer oat milk typically
3 tbsp brown sugar to start + more to taste
3 tbsp maple syrup to start + more to taste
A pinch of cinnamon
Instructions
In a small jar mix together the maple syrup, brown sugar, and cinnamon
In a microwave safe bowl heat the milk for 3 minutes. Allow to cool briefly
Pour the milk into the jar, return the lid, and shake until all of the ingredients are combined
Allow to cool a little more and enjoy 💕
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katelyn-marie323 · 2 years
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Little one helped me bake cinnamon rolls today 💕
Recipe 🥰
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thewitches-lovenest · 2 years
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🥖🎃Easy pumpkin cream cheese bread recipe 🎃🥖
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INGREDIENTS
1 & 3/4 cup All-Purpose Flour
2 tsp Baking Powder
½ tsp Salt
1.5 tsp Pumpkin Pie Spice
3/4 cup Pumpkin Puree
2 Eggs
1.5 cups Sugar
½ cup Vegetable Oil
For the Cream Cheese Layer
8 oz Cream Cheese softened
1 Egg
½ cup Sugar
1.5 tsp Vanilla Extract
1.5 tbsp Flour
INSTRUCTIONS
Blend together ingredients for the cream cheese layer until smooth.
Whisk together flour, baking powder, salt, and pumpkin pie spice in a bowl.
In a separate bowl, beat together pumpkin puree, eggs, sugar, and vegetable oil until smooth.
Stir the dry ingredients into the wet mixture.
Line a loaf pan with parchment paper and brush lightly with oil.
Pour half of the batter into the prepared pan.
Add the cream cheese mixture into the pan then top with the remaining batter.
Bake for 60-70 minutes at 325F.
Take out of the oven and leave to cool before slicing
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stawberrywinters · 1 year
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🍪Lofthouse cookies!🍪
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Make these cookies whenever you’re in the mood for something sweet but too lazy to get some from the store <3
Servings: 28 cookies
Prep time: 15 minutes
Cook time: 8 minutes
Ingredients:
2 1/4 cups (270g) all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 Tbsp cornstarch
1/2 tsp salt
1/2 cup (113g) butter room temperature
1 cup (200g) sugar
1 egg room temperature
1/4 cup (60g) sour cream
1 1/2 tsp (7.5ml) vanilla extract
1/4 tsp of almond extract is optional
Buttercream:
1/2 cup (113g) butter room temperature
2 cups (240g) powdered sugar
1 tsp (5ml) vanilla extract
2 tbsp (30ml) milk + more if needed
Food coloring and sprinkles are optional
Instructions:
Preheat oven to 375°F (190°C)
Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside
Cream the butter and sugar until fluffy then beat in the egg, vanilla, and almond extract if using. Add the sour cream and mix until combined, scraping the bowl down as needed.
Add the dry mixture to the wet and mix on low until just combined. Use your spatula to scrape down the bowl and combine any errant flour. Shape dough into a disk then cover in plastic and chill for an hour.
Roll the dough out to ¼ inch then use a 2 1/2-3 inch circular cookie cutter to cut the cookies, Reroll the scraps and cut the remaining cookies. Transfer cookies to parchment-lined baking sheets and bake at 375°F (190°C)for 8-9 minutes or until the cookies are just turning color on the bottom edge. Set aside to cool completely.
While the Cookies bake, cream the butter then mix in the powdered sugar, and vanilla. Drizzle in the milk while mixing on low then increase speed to high and beat until smooth. If using food dye, mix in a drop at a time until desired color is reached.
Top the cookies with a thin layer of buttercream and a smattering of sprinkles.
And enjoy! 😋
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academia-cafe · 1 year
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Getting into the habit of collecting old baking recipes for when I finally get to live my cottage core life >>>
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thistleandparchement · 10 months
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Recipe: Mushroom Risotto
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This mushroom risotto recipe is a favorite of my partner & I. It is simple, delicious, pretty affordable, and always makes me feel aesthetically on brand during a dark academia phase. Pairs really nicely with roast asparagus.
Ingredients:
8oz mushroom of choice (we use portobello)
1 medium yellow onion
4 cloves of garlic
celery greens ( about 1 - 2 cups)
1 tbsp olive oil
fresh or dried rosemary
fresh or dried thyme
black pepper
salt
garlic powder
1 1/2 cups white rice (rinsed)
3 cups vegetable broth (or water)
dash worcestershire (or vegetarian alternative like Braggs)
1/4 cup grated parmesan cheese
Recipe:
Cut up your vegetables. Cut the mushrooms in half, and then slice in the opposite direction. Break off, or have saved, about one bunch of celery's greens and chop it. Dice the onion finely, and mince the garlic.
In a large pan that is over med-low heat, add the olive oil and onion. When it becomes fragrant (less than a minute) add the garlic and celery greens. Cook until onion is translucent.
Next add your spices, all of them, and stir until you can smell the pepper and rosemary (about 1 - 2 minutes).
Add your mushrooms and the rice. Stir until rice is becoming translucent and the mushrooms have lost and started to regain their water.
Add the vegetable broth and a dash of worcestershire sauce. Bring to a simmer, and turn down to low. Cook until all the liquid has been absorbed, and add more if necessary.
Once your rice is cooked, stir in the parmesan cheese and turn off the heat.
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grim-ghastly · 2 years
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Garlicky Pull Apart Rolls 🧄
Should yield 6 servings in a regular sized cupcake or muffin pan.
»»————- ♡ ————-««
Ingredients
12 ounce can of refrigerated biscuits (I like to use the grands! flakey layer ones but I suppose any sort of biscuit should work fine)
4 Tablespoons unsalted butter, melted
6 medium garlic cloves minced
1 cup grated Parmesan cheese, divided in half
1/2 tsp sea salt
1/2 tsp rosemary
1/2 tsp basil
1/2 tsp oregano
1/2 tsp parsley
Directions
Preheat your oven to 375 degrees F (190 degrees C). Spray your muffin pan with non-stick cooking spray and set aside.
Cut each biscuit into 4 pieces. Place all pieces in a medium mixing bowl. Add melted butter, spices, half your parmesan, and minced garlic. Toss gently to coat all biscuit pieces.
Place three biscuit pieces in each muffin cup. You will have a few pieces left. Add them to a couple of three-piece rolls. No need to bake them separately. Sprinkle the rest of your parmesan the over rolls.
Bake rolls for 11 to 14 minutes OR until they are golden on top and golden brown at the edges. Let cool for a few minutes.
Enjoy it alone as a snack or as a side dish <3
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lilvintagebaby · 2 years
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It was a nice Saturday. 🥣
I love baking and cooking and due to a busy life I don’t get to do it often so it makes me happy to find free time to do what I love. :)
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crookedactor · 11 months
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Mint leaf, clover, and woodland strawberry tea with a bit of raw honey ☺️
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claer · 5 months
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‘eye of sauron’ ny cheesecake with orange gelee, pomegranate gelee, and toasted poppyseed garnish :)
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A simple garlic butter 🧄
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I really like this on my grilled cheese. :) It's also so lovely on pasta, chicken, and seafood
Ingredients
8 tbsp of butter, softened
⅛ tsp sea salt
⅛ tsp black pepper
⅛ tps paprika
¼ tsp crushed red pepper
¼ tps basil
¼ tps parsley
4 garlic cloves, minced
Instructions
Mix all of your ingredients in a small bowl. Use immediately or store in a small jar to enjoy later 💕
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katelyn-marie323 · 1 year
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Day one of Christmas baking has begun with gingerbread! (Ignore my subpar decorating, I’m not very good at it lol)
Gingerbread recipe 🍪
Icing is a cream cheese icing using:
8 oz softened cream cheese
8 tbsp of softened butter
1 cup of powdered sugar
1 tsp of vanilla extract
A pinch of salt
Using a stand mixer, mix your butter and cream cheese together till well combined
Add your sugar and mix on low till incorporated
Add vanilla and salt and mix
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thewitches-lovenest · 2 years
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🧡🍁New England apple cider cake recipe🍁🧡
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INGREDIENTS
For the Cake
1 cup apple cider
2 cups Granny Smith apples (3 large or 4 small apples)
1 whole lemon
¼ cup softened butter (4 tablespoons or half a stick)
1 cup granulated sugar
2 eggs
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup heavy cream
Enough vegetable shortening to grease a 9×9-inch baking pan
1 teaspoon cinnamon
3 tablespoons granulated sugar
For the Glaze
1 cup apple cider
1 cup confectioners’ sugar
1–2 tablespoons heavy cream or milk
Vanilla Ice Cream, optional for serving
INSTRUCTIONS
Place the first cup of apple cider on the stove and bring to a boil and boil until reduced to ¼ cup. Set aside to cool.
Core and peel the apples and then cut each into 16 slices (fewer slices if using smaller apples). Have a bowl of water that has a whole lemon squeezed into it. Place apples into water and then onto a plate to dry and set aside. This will keep them from turning brown.
Preheat oven to 350 degrees
In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well mixed.
With the mixer running, add one egg at a time beating until smooth. Scrap sides and beat until light and fluffy, about three minutes.
In a medium bowl, sift flour, baking powder, baking soda and salt.
Measure out cream and add cooled reduced cider to cream.
With the mixer on low, alternate adding the flour mixture and the cream/cider mixture until well combined. Scrape sides and mix until smooth.
Grease a 9X9 square pan liberally with vegetable shortening and pour in the batter.
Arrange the apples, outer edges up into the top of the batter.
In a small bowl or cup, mix the sugar with cinnamon and sprinkle over the top of the cake and place in the oven for 50-60 minutes or until a toothpick inserted into center comes out clean.
While the cake is baking, make the glaze.
Place the second cup of apple cider on the stove as before only reduce down to two tablespoons. Watch it that it doesn’t evaporate too far.
Place the confectioners’ sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir. Add the last tablespoon of milk or cream a little at a time until desired consistency. It should be thick but runny enough to drizzle off the end of a spoon.
When the cake comes out of the oven, cool to room temperature and cut into nine squares.
Drizzle the glaze over each portion letting it run down the sides and serve.
Serve with vanilla ice cream if desired
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earththings · 5 months
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