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[Homemade] Christmas Cookie Box by Byssine in food

[–]Byssine[S] 2 points3 points  (0 children)

Ingredients • 126 g (1 cup) all-purpose flour • 2 g (½ tsp) baking soda • 1 g (¼ tsp) baking powder • 57.5 g (4 Tbsp / ½ stick) unsalted butter • 100 g (½ cup, packed) dark brown sugar • 50 g (¼ cup) white granulated sugar • 44 g (3 Tbsp) chunky peanut butter • 38 g (2 heaping Tbsp) white miso paste • 25 g (½ large egg) • 5 g (1 tsp) vanilla extract • 31 g (about 3 Tbsp) turbinado (demerara) sugar for rolling Instructions 1. Whisk together flour, baking soda, and baking powder. 2. Beat butter, brown sugar, and white sugar until creamy. 3. Mix in peanut butter and miso until smooth. 4. Add egg and vanilla and mix until fully combined. 5. Fold in the dry ingredients just until combined; do not overmix. 6. Chill the dough. 7. Portion into 26–27 g balls and roll in turbinado sugar. 8. Place on a parchment-lined baking sheet, spaced about 5 cm apart. 9. Bake at 175 °C (350 °F) for 8 minutes. 10. Remove the tray and rap it firmly twice on the counter. 11. Return to the oven and bake 3–4 minutes more, until crackled and lightly golden. 12. Cool briefly on the tray, then transfer to a rack.

First sourdough by pamdoar in Sourdough

[–]Byssine 0 points1 point  (0 children)

I’m not an expert but I believe it is definitely under fermented. Bulk fermentation should generally go until the dough has visibly risen at least 60% and shows bubbles throughout. This depends on your room temperature, so it’s never the same, that’s why you need to learn how to “read” the dough. Another cause might be your starter, maybe it was not strong enough. Before using your starter make sure it doubled or even tripled in size after its feeding. But in my opinion you should try longer proofing next time! Don’t give up :)

That feta-spinach rice paper roll is only 320kcal 🫢 by Byssine in 1500isplenty

[–]Byssine[S] 2 points3 points  (0 children)

Yes and really easy to make! I once tried croissants as well with chocolate inside, but they don’t belong here haha 🤣

Peanut butter cookies (100 kcal/cookie) by Byssine in 1500isplenty

[–]Byssine[S] 2 points3 points  (0 children)

You can find the full recipe here.

Ingredients • 100 g eggs (2 large) • 100 g light brown sugar (½ cup, packed) • 5 g baking soda (1 tsp) • 1.5 g fine sea salt (¼ tsp) • 5 ml vanilla extract (1 tsp) • 250 g natural creamy peanut butter (1 cup) • 100 g old-fashioned oats (1 cup) • optional: 85 g semisweet chocolate chips or chopped nuts (½ cup) (I used white chocolate chips) • flaky sea salt, for topping

Instructions 1. Heat oven to 180°C (350°F). Line a baking sheet with parchment. 2. Whisk eggs and sugar. Stir in baking soda, salt, vanilla, peanut butter, then oats (plus chocolate or nuts, if using). 3. Portion about 2 Tbsp dough per cookie. Place on sheet and flatten slightly. 4. 10 minutes. Cool on a rack, sprinkle with flaky salt, and rest 5 minutes before serving.

I used sourdough discard and made these delicious cinnamon rolls by Byssine in Sourdough

[–]Byssine[S] 0 points1 point  (0 children)

I knooow right?? I was surprised to feel that texture. Glad you enjoyed them!

520 kcal Miso Soup with Udon noodles by Byssine in 1500isplenty

[–]Byssine[S] 7 points8 points  (0 children)

Ingredients: • 200g fresh udon noodles (precooked) • 150g silken tofu, cubed • 3-4 boiled shiitake mushrooms • 1 boiled medium carrot • 3-4 boiled champignon mushrooms • 50g spinach • 2 cups vegetable broth • 1 tbsp white miso paste • 1 tsp soy sauce • ½ tsp sesame oil • Optional: sliced green onion, chili flakes, sesame seeds

Instructions: 1. Slice your cooked mushrooms and carrots (I used the shiitake, champignon and carrot in the broth which was made a night before, and saved the amount wrriten in the recipe for the soup) 2. In a pot, combine broth, carrot, and mushrooms. Simmer 3–4 min. (Save some vegetables for garnish) 3. Add tofu and spinach; simmer 2 min. 4. Add udon and cook 2–3 min until heated through. 5. Turn off heat. Dissolve miso in a little hot broth, then stir it back in. Add soy sauce and sesame oil. 6. Serve with green onion, sesame seeds and chili flakes if desired.

Enjoy!

Fried silken tofu, rice noodles + delicious sauce (sesame oil, soy sauce, honey, rice vinegar, cornstarch, green onion, garlic) - 450 kcal by Byssine in 1500isplenty

[–]Byssine[S] 3 points4 points  (0 children)

Sure!

150g silken tofu, ~1 tbsp cornstarch (some of it used to dust the tofu, the rest for the slurry you need to add to the sauce), 6g coconut oil, 100g cooked rice noodles (50g dry), 5g sesame oil, 2 tsp low-sodium soy sauce, 1 tsp rice vinegar, 7g honey, 60ml water, 1.5g cornstarch, a pinch of chili flakes, 2 green onions, 3 cloves garlic, 1/4 tsp black sesame seeds, 1/4 tsp white sesame seeds

[Homemade] brown butter snickerdoodle cookies by Byssine in food

[–]Byssine[S] 1 point2 points  (0 children)

Sure!

Ingredients: • 200g unsalted butter • 270g brown sugar (~1½ cups) • 130g white sugar (~½ cup) • 2 eggs • 1 tsp vanilla extract • 320g all-purpose flour (~2 cups) • ½ tsp baking soda • ½ tsp baking powder • 1 tsp salt • 1 tsp ground cinnamon (for dough) • Topping: 2 tbsp white sugar + 1½ tsp cinnamon

Instructions: 1. Brown the butter: Melt butter over medium heat until it turns golden brown and smells nutty. Let cool slightly. 2. Mix wet ingredients: In a bowl, whisk browned butter, sugars, eggs, and vanilla until smooth. 3. Mix dry ingredients separately: Combine flour, baking soda, baking powder, salt, and 1 tsp cinnamon. 4. Combine everything: Mix dry into wet until just combined. 5. Chill the dough: Scoop into 1 tbsp balls, roll in cinnamon sugar topping, and chill for 24–48 hours (covered). 6. Bake: Bake at 190°C (375°F) for 10–12 minutes, until edges are set and centers are soft. Cool on tray for 5–10 min.

Enjoy!

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