Recipes from the world famous @discounttasty Tik Tok
Ingredients
1 Cup Water
1.25 Cups Flour
3/4 Teaspoon Salt
6 T Butter
4 Eggs
Pinch of Nutmeg
6 Oz Gruyere Cheese
Instructions
preheat oven to 400 degrees
In a saucepan over medium heat, cook the butter, salt, and water until boiling. Then remove from heat, add in all of the flour, and then return to the heat while stirring until the flour is all moistened. Remove from heat and add the eggs one by one, and then add in all of the cheese and a little grated nutmeg. Optionally, add pepper.
Line a baking sheet with parchment paper and place evenly sized drops of your dough with at least an inch of space between them, as the gougeres will puff up dramatically in the oven.
Bake for 18-20 minutes, leaving the oven door closed for as long as possible. Remove and place on a wire rack until still hot but not dangerous, then serve immediately.
For the Béchamel
1 Tablespoon Butter
1 Tablespoon Flour
1/2 Cup Milk
Salt, Pepper, Nutmeg to Taste
For the rest
Bread
Ham
Cheese, Gruyere or Cheddar or anything you like
In a saucepan melt the butter until foaming, and then whisk in flour. Slowly whisk the milk into the flour and butter combo until a smooth sauce has formed, and then cook until thick enough to coat the back of a spoon.
Grab two large slices of a fancy white bread and toast on the lowest setting. Then cover a slice with the béchamel and then layer on ham and cheese and then the other sauce covered slice of bread. Add even more béchamel to the top, and a little cheese if feeling fancy, and place in an oven until everything is bubbling and warm and the cheese and sauce on top have turned started to turn deliciously brown. Cut in half and serve with side salad or also not.
To make a Croque Madame cover your sandwich in a sunny side up egg.
For The Dough
1/4 Cup Water
2.5 Teaspoons Yeast
3 Egg Yolks
8 Tablespoons Butter
1 Cup Milk
1/4 Teaspoons Salt
1/3 Cup Sugar
4 Cups Flour
In a small bowl combined water and yeast, set aside.
Put the butter and milk together in a microwave safe container and heat until the butter is melted. Then place your eggs yolks in a stand mixer fitted with a paddle attachment set to medium and slowly stream in the milk mixture, followed by the yeast and the sugar. Once everything is combined, stop mixer and add all the flour at once, then mix on medium high for five minutes. Dump all the dough into a separate, buttered bowl, and then cover and let rise for an hour or until doubled in size.
Once the dough has doubled, you’ve got to decide on your filling. A few good options are cinnamon sugar, or if you’re feeling fancy toast some pecans and combine with sugar and chocolate in a food processor to make a powder to dust your dough balls in. Speaking of dough balls, this whole bread is made of em.
To assemble, melt four tablespoons of butter and then establish an assembly line from your dough to your loaf pan that’s been buttered and lined with parchment paper. Then take a golf ball sized hunk of dough, roll into a ball, dunk in butter, and then dunk whatever mix ins you pick. Once you’ve dunked all your balls cover your loaf pan and let proof while you preheat your oven to 350.
When the oven is ready, remove the towel from your plan and bake for 25-30 minutes, checking to ensure that your dough looks deliciously golden brown without burning. Then let cool for as long as you can manage because of how good it’s going to smell, and then devour it.
2 Dungeness Crabs cracked and cleaned (or 2lbs crab meat)
1 Egg
2 Tablespoons Panko Bread Crumbs
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Ginger Powder
1/2 Teaspoon Pepper
1/2 Green Bell Pepper Diced
1 Small Piece Fresh Ginger
1 Shallot
4 Tablespoons of Butter
2 Tablespoons of Olive Oil
In a large bowl whisk together your egg and all your spices. Then add in your crab, bread crumbs, and bell pepper and mix until everything is nice and combined but still with big chunks of crab. Grab a baking sheet lined with something and a 3 inch ring mold and stuff your crab mixture in said mold to make a bunch of equally sized cakes, then place your cakes in the freezer covered in plastic wrap.
While things are chilling finely slice your ginger and shallot. Then in your biggest saucepan heat your butter and oil over medium/medium high until the butter is foaming. Add in your ginger and shallots and when the shallots start turning translucent place all your crab cakes in the pan. Let them cook without being moved for at least five and probably closer to seven minutes, before flipping and repeating. Moving them will prevent the outside from forming a delicious crust, which is essential in a good crab cake.
Once finished, remove from pan and serve with either a nice side salad that has some avocado in it or on a brioche bun or really whatever floats your boat. Whatever you pick, ensure that there’s some lemon wedges to be squeezed on top.
For the Pasta
2 Cups Flour
3 Eggs
3 T Olive Oil
3 T Water
3/4 t Salt
For the Filling
7 OZ Fresh Ricotta
3 OZ Chopped Fresh Mozzarella
3 OZ Fontina
1/2 Cup Grated Parmesan
1/4 Cup Italian Parsley, Chopped
1 Egg
Ravioli starts with pasta sheets, for which you’re going to need a large bowl and a cutting board. Also a small bowl. In the small bowl, combine eggs, olive oil, and water, and then mix until scrambled. Then in the large bowl, combine flour and salt, mix and then create a well in the middle. Slowly pour in eggs and then stir from the middle out until you have what looks like a dry scraggly mess. Form that mess into a ball, turn out onto a cutting board, and then settle in, because you’re going to need it for 7 to 10 minutes until elastic and a little shiny. Cover in plastic wrap, and then set aside. Rinse your bowl.
In the same rinsed bowl (for dish consolidation) we’re going to make our filling. Grate and chop all your cheeses, except the Ricotta, which should come in a tub and not require any adjustments, and then throw into the bowl. Add in your finely chopped parsley and egg, mix thoroughly, and then avoid the temptation to eat the cheese because of the raw egg in it.
To assemble, roll your pasta dough out – if using a machine, no thicker than level four, and preferably six, and if by hand just as thin as you possibly can. Then cut into rectangles and place a small dollop of filling on one half. Dip your fingers in water and run around the edge of the half you just filled, and then press the other half down to seal. Reinforce with a fork that you press into the side to make it look like a ravioli.
Repeat until all dough and filling is used or simply bored and hungry.
Your fresh pasta will cook incredibly quickly – once it’s floating it’s basically done, and should cook for no more than four minutes. Serve with a homemade tomato sauce for best results.
Red Velvet Cake (A Controversially Brown Cake)
Ingredients for Cake
1 Cup Buttermilk
1 3/4 Cups Packed Dark Brown Sugar
5 Ounces Bittersweet Chocolate Chunks (Or 62 percent chips)
3 eggs, separated into Yokes and Whites
1/2 Cup (1 Stick) Softened Unsalted Butter
1 3/4 Cups Flour
1 Teaspoon baking soda
Ingredients for Frosting
1/2 Cup (1 Stick) Softened Unsalted Butter
8 Oz Cream Cheese, room temp
2 1/2 Cups Powdered Sugar
1 t Vanilla
Instructions
Preheat Oven to 350. Butter and prep two 5 inch cake pans.
In a pan over low heat combine 1/2 cup buttermilk, 3/4 cup brown sugar, and all of the chocolate, stirring constantly until the chocolate has just melted. Remove from heat and add in one egg yolk, stirring again for about 2 minutes, until chocolate appears glossy.
In the bowl of a stand mixer combine butter and remaining 1 cup of brown sugar, then beat with the paddle attachment on high until fluffy, around 4 minutes. Meanwhile in a small bowl combine the remaining 2 egg yolks and the other 1/2 cup of buttermilk.
Once butter and sugar are fluffy, alternate adding small amounts of your egg/buttermilk mixture and the flour until combined, then pour in chocolate mixture and combine. Once everything is looking good, remove from stand mixer, dissolve the baking soda into a tablespoon of water, and mix.
Now, whip your egg whites into soft peaks. This can be done with a handheld mixer or in the stand mixer in a different bowl or by hand if you want to be mixing eggs for a literal hour. Either way, once soft and peaky, gently fold into the rest of the mixture, pour into cake pans, and bake for 30-40 minutes, removing when a toothpick comes out clean or the house smells so good you just can’t take it any longer.
For the frosting, cream together your soft butter and cream cheese, then add sugar and vanilla, mix until it looks like frosting.
When the cake is entirely cooled, cut it in half, because it will be ridiculously thick, and frost. You could make 2 2 layer cakes or one enormous four layer cake or just do this in two nine inch cake pans and have a normal sized cake.
There you go oliver_eats_zombies! Tell your brother happy birthday for me.
Ingredients
1.25 Cups Hot Water
1 Cup Precooked Corn Meal
1/2 Teaspoon Salt
Instructions
Start with the water, which should be ideally as hot as you can handle. Then slowly add in cornmeal and salt, followed by mixing and kneading the dough until it forms a ball. Let rest for anywhere between 3 and 20 minutes before dividing into five pieces, rolling into balls, and then smushing out into patty shapes.
Cook over medium/medium high in a lightly oiled cast iron or whatever you’ve got for 4 to 5 minutes on each side, until brown and delicious smelling. Serve covered in all kinds of good stuff, or as a side for fried eggs, or just alone with hot sauce, really whatever you want.
Peanut Butter Chocolate Brownies
Ingredients
1 Stick (8 T) Softened Butter
1/2 Cup + 1 Tablespoon Peanut Butter
1 1/2 Cups Sugar
3 Eggs
1 Teaspoon Vanilla
1/3 Cup + 1 Tablespoon Cocoa Powder
1 Teaspoon Baking Powder
1 1/4 Cups Flour
1/4 Teaspoon Salt
Chocolate Chips As Needed
Instructions
Preheat oven to 350, prep a 9 x 9 brownie pan
In the bowl of a stand mixer, mix together butter and peanut butter until creamy (you could do this by hand, it would just be a little more energy intensive). Then add your sugar and mix for about a minute, until it’s a lumpy pile of sugar and butter, before adding the eggs and vanilla and mixing on low speed or with a spatula until combined. Add your cocoa powder, mix until fully incorporated, and then add flour, salt, and baking powder. Go ahead and mix those in too, and now you’ve got your batter.
Pour into prepared pan and bake at 350 for 22-28 minutes, pulling early for more fudge and later for more of a cake like texture (I really enjoyed 23 minutes, personally). Serve alone, or with ice cream, or with ice cream and more peanuts and a beer. Enjoy!
Ingredients
6 oz 70 Percent Chocolate
8 Tablespoons (one stick) butter
2 Eggs
2 Egg Yolks
1/4 Cup Sugar
Pinch of Salt
1 1/2 Tablespoons Flour
Chocolate Chips
Heavy Cream
Instructions (Makes 4)
Heat heavy cream in microwave until hot enough to melt chocolate but not burnt. Pour over chocolate, stir, and then place in freezer to chill. Wait a few hours, then…
Preheat oven to 400 degrees. Some recipes will tell you that you have to cook these on the bottom of the oven, but to be honest I can’t tell if it matters. Anyway. Start by melting together your butter and chocolate, then set aside. In a stand mixer, or a bowl with an electric hand mixer, aggressively whisk your eggs, yolks, and sugar for 4-5 minutes until it’s become a thick white paste. Turn your mixer down and add in the flour, and then fold your egg mixture into the chocolate.
Prep four ramekins and grab your now frozen ganache from earlier. Evenly distribute half your batter across the ramekins, then add a large dollop of ganache and cover in the rest of the batter. Bake for 8 minutes, and then immediately invert onto serving plate. Dust with powdered sugar, top with any extra ganache (best if remelted) and serve with vanilla bean or coffee ice cream.
Kweso I hope you like the recipe and enjoy the molten cakes!
Chocolate Peanut Butter Cookies
Ingredients
1 Cup Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 Stick Butter, room temp
1/2 Cup Brown Sugar
1/3 Cup White Sugar
1 Egg
1/2 Teaspoon Vanilla
1/2 Cup Peanut Butter
2 OZ Melted 100% Chocolate
6 OZ Chopped Bittersweet Chocolate
Instructions
Preheat oven to 325
In a small bowl, combine flour, salt, and baking powder. Set aside.
In the bowl of a stand mixer or a regular bowl if so inclined, cream together the sugars and butter. Once creamed, add egg, vanilla, and peanut butter, and mix a whole bunch (or on medium for 2-3 minutes) before adding melted chocolate, which you will then also stir to combine. Add the dry ingredients, then fold in your chopped chocolate.
Your cookies do not need to chill – they can be placed right onto a prepared baking sheet, where you should bake them for around 12-15 minutes until cracked on top. As a note, it’s always better to err on the side of undertaking – a soft cookie is going to be way better than a dry one. Enjoy!
Ingredients
3 Cups Flour
1/4 Cup Sugar
1 T Yeast
1 t Salt
1 Egg + another egg for egg wash
4 T Melted Butter
1 + 1/3 C Milk, Warm
Chocolate Chips
Instructions
In a mixing bowl or stand mixer, combine 1 cup flour with everything but the chocolate chips. Mix until things resemble a batter, and then add the rest of your 2 cups of flour 1/4 cup at a time until a very sticky dough has formed. Turn out onto a floured cutting board or counter top and kneed for 3-4 minutes, then place in an oiled bowl and cover with a moist towel for an hour.
An hour later your dough should’ve doubled in size, and you’re going to dump it back out onto a cutting board. Divide in two parts, and roll each into a circle. Slice into eight wedges – basically like a pizza – then place the chocolate chips in a row about halfway across every wedge. Roll from the fat end in until you’ve got crescent shapes, then place on a lined baking sheet and recover for however long it takes for your oven to get up to 375 F.
Before placing in the oven, brush every one of your rolls with a beaten egg, and then bake for 12 minutes. They should be golden brown and full of molten chocolate, and can be shoveled into your mouth about five minutes after they come out of the oven.
Enjoy!
Ingredients
4.5 Oz Dark Chocolate
3 Tablespoons Butter
1/8 C Sugar
2 Eggs
Instructions
Preheat oven to 325 Fahrenheit. Melt butter and chocolate together over a double boiler, then set aside. In a heatproof bowl mix the eggs and sugar, then hold above the water of the double boiler while whisking to bring slightly above room temperature – do not cook. Then, using a stand mixer on high (or, god forbid, your hand and a whisk), beat the egg and sugar mixture for 3-5 minutes, until it’s become a light, airy foam that’s turned almost white. Gently fold into the chocolate mixture, then place in ramekins and put the ramekins in a larger container you can fill halfway up with boiling water. Bake for 12-15 minutes, wait two minutes, and serve.
Henry Bendon 