14:32 ST
[ACTIVITY] Wintersfeast: Recipe Making Submissions

Darcy is looking for contributions for the Wintersfeast! What’s a feast without food and drink, after all? Here’s the place to show and share the creations that you’ve made!


Cook up a drink or food - anything goes as long as it’s cozy or seasonal! Take a picture of it and post the picture along with the recipe and instructions on how to make it! Your creation can be anything from Christmas cookies to your traditional holiday dish, no matter how unconventional!

Activity Length

This activity runs from December 13, 2020, 00:00 ST to January 17, 2021, 23:59 ST!

Entry Guidelines
  • Photograph Portion
    • Include a photograph of the finished product of the drink or food you made for this activity (including intermediate steps is fine too)
    • The picture needs to contain your username written somewhere (on a sheet of paper next to the food, written into the food, etc.)
  • Recipe Portion
    • Include the name of your creation
    • Include the ingredients and the amount of ingredients needed
    • Include instructions on how to make it—brief instructions are fine
    • Your recipe should have at least 3 steps
    • Make sure to indicate if you’re okay with other people making your entry (art, writing, or making it in real life) for the bonus activity!
Entry Example
Homely Honey Bread


  • 1 1/2 cups* warm water
  • 2 1/4 teaspoons yeast
  • 1 cup milk
  • 2 tablespoons honey
  • 2 teaspoons salt
  • 3 tablespoons butter (melted)
  • 6 cups white bread flour (sifted)

* 1 cup=250ml

  1. Mix water and yeast until dissolved
  2. Add milk, honey, salt, and butter
  3. Add 4 cups of flour and mix well. Slowly add the remaining 2 cups of flour until a dough forms
  4. Turn onto a floured surface and knead for 10 minutes. Place dough in a greased bowl and let rise for 1-2 hours
  5. Punch down, knead, shape into two loaves (or rolls, or whatever shape you feel like), and let rise for another 45 minutes-1 hour.
  6. Preheat oven to 180°C/350°F, brush melted butter over the tops of the loaves and bake for 30-40 minutes or until done

Can other users make this recipe for the Recipe Reinvention activity?


[b]Can other users make this recipe for the Recipe Reinvention activity?[/b] 

The participation prize for this activity is the Gingerbread Snowflakes item. A completed entry in this thread will earn a maximum of one prize. An additional Gingerbread Snowflakes item can be earned through the Creative Cuisine activity!

* You may submit more than one entry, if you like, but you can only earn the prize for this activity once!

Activity Links

Discussion and questions should go in the main Wintersfeast thread. Submissions should go in this thread!
Posted 12/06/20, edited 12/13/20
Peanut Butter and Jamcakes


  • Your favorite pancake mix *
  • Jelly/jam/preserves (I used raspberry)
  • Smooth peanut butter
  • Milk
  • Powdered sugar

* I used Bisquick because that’s what I had on hand, which calls for two cups of mix, a cup of milk, and two eggs. I added a pinch of salt and a splash of my dad’s homemade vanilla extract.


  1. Prepare your pancake mix according to directions. (If using Bisquick, mix all ingredients together, then pour 1/4 cup of batter into a nonstick pan over medium heat. Cook one side until golden brown, flip, cook for another minute or so until the other side matches.)
  2. While the pancakes cook, combine peanut butter, powdered sugar, and milk in a small bowl, adding more milk if needed to make a fairly thin peanut butter topping with a syrupy consistency. *
  3. Place one pancake on a plate and spread about 1 tablespoon of your jam over the top of it (feel free to add more or less to taste)
  4. Place another pancake on top. Drizzle some of your peanut butter topping over it, then add a dollop of your jam on top. Sprinkle with powdered sugar and serve warm!

* For the amount of pancakes I was cooking, I used about a quarter cup of powdered sugar to 2 tablespoons of peanut butter and about two tablespoons of milk. Adjust the quantity to how much of the topping you’d like and how many pancakes you’re making.

Can other users make this recipe for the Recipe Reinvention activity?
Yes, feel free!

I started cooking at like 2:30 am my time and by the time I just sat down to write this I realized I’d completely forgotten to include a nametag in my food image… hopefully this counts as proof? :‘D I snapped an image of all the ingredients I rounded up out of the kitchen that I thought I might end up using for this, as well as a picture of the resulting mess.

Posted 12/13/20
Cosy Fish On Rice Pillows



  • flounder fillet (or whatever your preferred fish is)
  • 1c parboiled rice
  • sesame oil
  • butter
  • 1/2c chopped scallions
  • finely chopped garlic (or granulated garlic*)
  • 1 chopped onion
  • spices - turmeric, cumin, coriander, paprika, and ginger
  • 1 tbsp chopped dill
  • salt & pepper
  • 2c whole baby corn (or any other flavor-absorbent, quick-cooking vegetable, really)
  • red chili flakes or chili powder (optional)

* I prefer granulated garlic over the powdered kind because the latter tends to be a little bitter, but it may depend entirely on the brand used.


  1. cook the rice according to instructions on the package or whatever your preferred method might be (I personally just stick it in the microwave with some water) - I added a splash of extra water, so that it came out just slightly mushy
  2. I also added some salt and turmeric to the rice, for extra flavor
  3. while the rice is cooking, melt 2-3 tbsp butter in a large frying pan on medium heat
  4. toss in the chopped onion and sauté until the onion is just slightly translucent, but still crunchy
  5. add a little sesame oil to the frying pan and cook the fish fillet with the onion
  6. add in the chopped garlic, salt, pepper, dill, and enough of the spices to coat the fish, and let it brown a little
  7. optionally, sprinkle some chili flakes or chili powder on it while cooking
  8. once the fish is done, remove it and the onion from the frying pan and set aside
  9. in the same frying pan, add the baby corn and allow it to soak up the flavor of the spices and any leftover butter/oil as it quickly cooks
  10. once the corn is done, remove it from the frying pan as well
  11. when the rice is done, let it cool enough to be handled, then take about a handful and mold/press it into the shape of a pillow - mushier rice seems to keep its shape better
  12. while molding the rice, if the corn soaked up too much of the spices/butter from the pan like mine did, then you can fold in some of the fried onion/garlic/spices from the set-aside fish, but it’s not really necessary
  13. let the rice pillows brown a little in the frying pan, adding a little more butter if needed so that they don’t stick
  14. once the rice pillows are just slightly browned, serve topped with the fish fillet and sautéed onion, and a little bit of chopped scallion

Can other users make this recipe for the Recipe Reinvention activity?


Fish & Rice Pillows goes really well with hot/spicy soup. Sadly, I have no idea what exactly is in that soup as I literally just tossed in everything that was in the cupboard/freezer, and only belatedly realized I could have used it for my entry. XD



Posted 12/13/20
Seasonal Summer Rolls

If you’re in the southern cave-hemisphere, enjoy a sunny holiday afternoon with this chewy and crunchy summer roll! Full of fresh veggies, rice vermicelli, and served with spicy peanut sauce, this recipe scales super easily and is very flexible to substitutions!

Why you should make this:

Pros: Easy! Healthy! Naturally gluten-free! It’s also trivial to make vegetarian or vegan without sacrificing flavour or feeling like the “veggie” version of other food. Because of its “assemble before eating” nature, this is a great potluck/shared food for accommodating various diets and allergies.
Cons: Lots of prep, especially for a single human. Finished rolls don’t keep very well so it’s much better if it’s assembled/made right before eating.

Time Savers

This recipe is EASY, by which I mean the skill ceiling is very low. If you are okay boiling water and chopping veggies, you can make these summer rolls (If 1/10 is using the toaster and 10/10 is making beef wellington, every step in this recipe is 1-2 out of 10 difficulty (maybe the tofu is 3/10)). However, the time/effort required, is quite high - for one person to make everything here from scratch, start to finish, takes 1.5-2 hours. There are a bunch of ways you can cut that time down, though:

1. Make ahead. Nearly everything in this recipe can be made ahead of time and stored in the fridge up to 48 hours in advance. (Let the peanut sauce come up to room temp before serving).
2. Substitutions. Almost everything in the recipe can be subbed with premade stuff. Ditch the tofu or buy premade seasoned stuff. Instead of chopping your own veggies, use a bagged coleslaw. Shrimp/prawns or premade bbq pork slices make an excellent filling you don’t have to prep at all. You can even buy commercial peanut sauce ahead of time. With premade ingredients, you can put everything together in about 15mins.
3. Spread the load (not the virus load, though). If it’s safe to do so, this is a great collaborative meal. Have everyone bring one or two fillings or sauces, and you have a great meal with friends :)


  • Fresh Veggies! (I used spring onion, bell peppers/capsicum, carrots, and cucumber)
  • Rice Vermicelli!
  • Sesame oil
  • Basil Leaves, ripped into smallish pieces. (Can sub thai basil, coriander, and/or mint and mint-adjacent herbs)
  • Peanut Sauce (recipe below, in the spoiler)
  • Protein(s): I used Surimi / fake crab, and a salty garlic tofu (recipe also below, in the spoiler)
  • Rice Paper


  1. Prepare rice vermicelli according to package directions (usually something like “put in hot water for 8 mins then run under cold water”) and drain. Add a small glug of sesame oil, mix, and put in a serving bowl.
  2. Prepare peanut sauce
    • 1/2c peanut butter (I like crunchy)
    • 1 teaspoon Soy Sauce or Oyster sauce * sub tamari if gluten-free
    • 1 glug sesame oil
    • a big squirt of sriracha (or other hot sauce)
    • 1/2 teaspoon rice vinegar and/or lime juice (lemon juice is okay, too)
    • 1/4c hot water (you won’t use all of it unless you have some dummy thicc pb)


    1. Put everything except the hot water in a dish and mix it together
    2. add a little bit of the hot water and keep mixing.
    3. It’s gonna look disgusting. SO nasty, like nasty enough you’ll think you messed up. Don’t worry, keep going! It’ll eventually come together and look like a sauce
    4. (important!) Give it a taste and see if you need to add anything. Add a little bit of salt, hot sauce, sour/acid (lime juice/vinegar), or sweetness (oyster sauce, sugar) until the flavour is where you like it. Peanut butters and hot sauces all have different levels of sweet/salt/sour so it’s a matter of finding what works best for you. I find if it just tastes not quite there but I can’t tell why, I usually need to add some more vinegar or lime juice.
    5. Add more hot water, a bit at a time and stirring in between, until it’s the consistency you like. If you’re storing it in the fridge for later make it a little runnier.

    I can’t believe I forgot to take a picture of my peanut sauce oops. I’ll try to remember to get a pic next time I make it. sorry!

  3. Prepare Garlicky Salty Fried Tofu
    • 1 pack of firm tofu (10.5oz / 300g)
    • 1 tablespoon / 15mL soy sauce * sub tamari if gluten-free
    • 1 tablespoon / 15mL oyster sauce * sub soy sauce if Vegan
    • 2 cloves garlic, minced (or a big spoonful from the jar)
    • 1 teaspoon / 5mL honey
    • 1 teaspoon / 5mL sambal olec (or other hot sauce)
    • (optional) sprinkle / 1/4 teaspoon of MSG
    • 1.5 tablespoons / 25mL water
    • 1 spring onion, chopped, divided between white/light green and dark green (garnish) parts.


    1. SQUISH THE TOFU. If you have a tofu press don’t talk to me, because you know how to make this recipe better than I do lol. Otherwise, you want to wrap the tofu in paper towel, then in a (clean!!) dish towel, then put it in a container. Then put heavy stuff on top of it and let gravity do its thing. You wanna squish as much liquid out as you can, for a crispier outside/nicer texture in the pan. The minimum to squish it is maybe like 15mins? but I always forget and leave it for like an hour.

      tofu gettin it’s squish on

    2. cut it into long, relatively thin (maybe 1/4 inch?) slices. I squished my tofu block enough I just sliced it like a loaf of bread. It doesn’t matter if it’s uneven, really, it will still taste good. But both toooo thick and toooo skinny might break apart in the pan.
      (OPTIONAL STEP: Lightly coat all your tofu rectangles in corn or potato starch. It makes them crispier on the outside and look nicer/brown more evenly. I never do this.)

    3. preheat a frying pan with a bit of oil (I used canola, but anything with a high smoke point works - don’t use olive) on medium.
    4. prep the sauce by mixing everything except the dark green spring onions in a bowl.

      mmmm sauce

    5. When the pan is hot, add the tofu in a flat single layer. then IGNORE THEM FOR A WHILE. They’ll start to fry up and get a spotty golden brown. Don’t move them around and try not to peek until you think they’re ready to flip, because they can be fragile. If you break one, it’s not a big deal. If your pan isn’t big enough for them all to hang out with some room to flip, do it in batches

      Flip them and get them toasty on the other side too

    6. When all the tofus are brown on both sides, add them all back to the pan, then add the sauce to the pan and cook until most of the water evaporates, the spring onion starts to smell fragrant, and the bubbles start looking “sticky” (maybe 5-6mins). Try not to stir them around or flip them too much, though at this point they’re much sturdier than before.
    7. Remove the tofu carefully to a plate, then pour/scoop the remaining sauce on top. Top with sesame seeds and the fresh sliced green onion if you’re fancy.

    (Recipe Note: this tofu turns out quite salty/umami. It’s fantastic inside a summer roll, but if you want to eat it on its own I would cut the tofu thicker, maybe into cubes. I’d also use a low-sodium soy sauce, add cornstarch, and use more water + honey, to make it saucier).

  4. Cut veggies into long strips (cut spring onions into lil circles - they’re garnish!)
  5. Tear/cut surimi into flat-ish pieces, plate with the tofu (or separately, if you need to segregate meat).

  6. Plate everything up nicely with a big bowl of warm/clean water (the bowl should ideally be wider than the circumference of your rice paper.)
  7. Dip the rice paper in water until it just starts to soften (it will get softer quickly as you’re making your roll), about 15-20 seconds, and then move to a large plate.
  8. Fill your roll with your favourite ingredients! I usually put the basil leaves on the bottom, then the protein (green leaves + red crab = christmas, right?), then a little bed of rice noodles, then crunchy veggies. But do whatever you like!
  9. Close it up like a burrito. The rice paper sticks to itself very well and is pretty stretchy, so you can go wild lol. (if you overfill, it will essentially burst when you bite into it though haha).
  10. Eat with peanut sauce (and nuoc cham, if you can find it! But note that nuoc cham usually contains fish sauce and is therefore not vegan).

Can other users make this recipe for the Recipe Reinvention activity?
Yes please!!

Posted 12/16/20, edited 12/16/20
Pirrans Pizza!

-hashtag no filter-

Sorry, I tend to deal with cups/spoons/pinches/‘a fistful’ of ingredient levels when I cook, I’ve tried to be accurate.

Base Ingredients

1 and 1/3 cups luke warm water
2 and 1/4 teaspoons of instant yeast (1 packet/sachet)
1 tablespoon of granulated sugar
2 tablespoons of oil (any)
3/4 teaspoon salt
3 cups of all-purpose flour, plus more for hands and surface

Topping Ingredients

WHATEVER YOU LIKE! The one in the image above has:
Tomato paste (I’ve also used pre-made pizza sauce before)
Mozzarella cheese (pre-grated because my wrists are made of glass)
Oregano and thyme (I also love fresh basil after the cooking step but I couldn’t get it today)

I have also made this without the oil and salt before, and never had issues with the end result.


Mix the water, yeast, salt and sugar into a bowl. Leave it alone for five minutes.

Come back to the poofy bowl of foam and add the oil and flour into it, mix it in the bowl until it starts to annoy you, then move it to a floured surface.

Kneed the dough for about five minutes, until it’s all thoroughly mixed - if you’ve misjudged ingredient levels it’s fine, add water or flour as required. Place the ball back into the bowl (it helps if you add a dash of oil to stop it sticking to the flour residue inside).

Cover the bowl with a damp tea towel and leave it for 60-90 minutes. (I’ve made this recipe while impatient, and also while forgetting it existed on the bench. Time is immaterial here, as long as it’s at least an hour)

Pre-heat your oven for 200 degrees celsius (250 if it’s not fan-forced). I’m sorry, I only speak metric :(

Take the now-giant ball out of the bowl and kneed it again on your bench for five minutes.

Divide your ball into three parts (if you want dinner-sized pizzas like the image above, otherwise for smaller snack pizzas maybe four or five parts). Squish them! If you’re fancy and own a roller (unlike yours truly), use that, otherwise squish it with your hands until it resembles a pizza of some sort.
*If it keeps springing back into a ball and not sitting flat enough, it needs to rest in the bowl a bit longer.

ADD TOPPINGS YAY! (Might I recommend you add the sauce first but it’s your creation!)

Stick it in the middle of the oven for 10-20 minutes depending on how great your oven is.


If you can’t eat 3 to 5 pizzas in one sitting, this has absolutely no issues being re-heated the next day. I’ve also heard cornmeal for dusting the bases is the bees knees but I can’t find it where I live so that’ll be up to you to have a crack with!

Can other users make this recipe for the Recipe Reinvention activity?


Posted 12/16/20, edited 12/16/20
Tamako’s Xmas Noodles

aka, Tama is poor and doesn’t have time to make something fancy, but it is cozy and delicious!

You Will Need:

  • Your favorite noodles! I used these. They’re cheap (around a dollar) but really tasty, even before sprucing them up!
  • Red and green hot sauces. Use whichever ones you like most. The links show which ones I used.
  • 1 egg, boiled to your liking
  • a couple slices of ham, turkey, or chicken (whatever ya got)
  • (optional) black pepper and garlic powder


  1. Make your egg. I used a fancy egg cooker that made the center perfectly runny! But you can also make your egg in a pot of water. Lookit how this bb came out! It’s the perfect consistency for me. Then, proceed to poorly peel it, but still manage to make it look decent for the photo. :D;;
  2. Optional Step! Accidentally turn on the wrong burner and completely destroy said fancy egg cooker. ; ; I just bought that less than a week ago….
  3. Turn on the correct burner. Boil your water and make your noodles according to the package directions. These noodles take about 3 minutes to cook. Honestly, I think we all know how to make ramen, right?
  4. Slice your ham pieces in half and set aside for later.
  5. Once your ramen is done cooking and you have the seasoning packet in there and all that good stuff (this is where I would put the black pepper and garlic powder in, but that is optional), put your ramen in a bowl and place your ham slices on top. The heat of the ramen should warm them through quickly.
  6. Slice your egg in half and carefully place it on top of your noodles.
  7. Make Christmas colored stripes with your hot sauces. As you can see in the picture, the sriracha is a little thicker so it made nicer stripes than the jalapeño sauce did. I ain’t Bobby Flay, okay?! ; A ; I did my okay-est!
  8. Enjoy!!!

Can other users make this recipe for the Recipe Reinvention activity?
Yes! 8D

Posted 12/16/20, edited 12/16/20
Cream of Dread Stew


  • 1 splat each of: garlic powder, onion powder, salt, pepper, and Italian seasoning.
  • 4 pebbles of chicken bouillon.
  • Enough lazy spuds to fill a bowl.
  • The smallest sweet onion.
  • A whole bulb of garlic.
  • Optional: 1/4 cup each of flour and butter.


  1. Boil a half a pan of water. Reduce to half temp when bubbly.
  2. Throw in all dry seasonings to get the flavor going.
  3. Roughly chop the spuds and sweet onion.
  4. Crush the bulb of garlic.
  5. Throw chopped vegetables into the half pan of water.
  6. Stay close to the stove so it doesn’t explode.
  7. Reduce to simmer if it gets too bubbly.
  8. Boil until spuds are fork tender.
  9. Transfer into a slow cooker, set to high, and lose track of time for a while.


  10. Serve when spuds have fallen apart and the stew has thickened.
  11. If the stew feels insufficiently thickened, add 1/4 cup of each: flour, butter.
  12. Stir to reduce lumps and bumps. Serve warm.

Can other users make this recipe for the Recipe Reinvention activity?

Posted 12/16/20, edited 12/16/20
Gingerbread Cookies!

Ingredients (dough)

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1/2 cup room temp unsalted butter (BUT I used salted because that’s just what I was given during my curbside grocery run this time!)
  • 3/4 cup dark brown sugar
  • 1 egg
  • 1 teaspoon ground ginger
  • 2 teaspoon blend of spices (I keep a blend that consists of 1tbs ginger, 1tbs ground cinnamon, 1tbs ground nutmeg, 1/2tbs ground cloves and 1/4tbs ground pepper!)

Ingredients (frosting)

  • 2 cups powdered sugar
  • Some splashes of milk
  • Dash of vanilla extract


  1. Cream together butter and sugar in a mixing bowl until well blended and and smooth.
  2. Beat in egg until well-incorporated, then add ginger, spice blend, and vanilla, stirring until everything is blended together.
  3. Add in molasses, then the dry ingredients and stir until a dough forms. (It will be to sticky to roll out at this point!)
  4. Separate dough into two parts, wrap each in plastic wrap (forming a disk shape) and chill for at least an hour. (I normally prep these night before I plan on baking them)
  5. When ready to bake, pre-heat oven to 350 and prep a baking sheet with parchment paper.
  6. Dust a good rolling surface with flour, place a disk of dough down (aaafter removing plastic wrap! I suggest beginning this process with a cup of coffee if you do it in the morning like I did hahaa), dust the top of the dough with flour, and roll it out to about 1/4inch thickness.
  7. Cut out shapes, whatever your preference is, and place on baking sheet. If you find that you didn’t dust your surface enough and the cookies are sticking to it, you can use a knife or spatula to remove them as long as you move slowly and carefully. If needed, you can always just ball them back up and roll them back out with more flour. Again, I suggest coffee beforehand if doing this late at night or early in the AM OTL.
  8. Bake for 10 mins, or until the edges begin to turn a darker brown. Cooking time may vary between ovens, cutout sizes, thickness, and how many times you open the oven and curse at them for not being done yet, because you’re tired and need to go to bed!
  9. Once removed, allow to cool on baking sheet at least a few mins (I typically wait about 10), then move to cooling rack. Allow cookies to cool completely before icing, or the icing will melt on them and make a mess.
  10. To prep frosting, dump powdered sugar in a mixing bowl, and add a splash of milk. Whisk together, adding more milk if needed, until you get a toothpaste-like consistency, then whisk in the vanilla extract. If you accidentally add too much milk and end up with too runny a frosting, just add more sugar to balance it out!
  11. Once cookies are fully cooled, add frosting to a piping bag or ziplock baggie, cut off the corner/tip, and decorate your cookies! You may also dress them up with candy pieces and sprinkles! Or just eat frosting, I don’t know, I won’t judge you.

Can other users make this recipe for the Recipe Reinvention activity?

When you go a little too extra with the second batch!

Posted 12/17/20, edited 12/17/20
Molasses Spice Cookies


  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cups sugar + 1/2 cup sugar
  • 3/4 cups butter (1 1/2 sticks)
  • 1 large egg
  • 1/4 cup molasses


  1. Preheat oven to 350°.
  2. Sift flour, baking soda, cinnamon, nutmeg, and salt into a medium bowl.
  3. Whisk together; set aside.
  4. Beat butter and 1 cup of sugar until combined (ideally in an electric mixer).
  5. Beat in egg and then molasses.
  6. Gradually mix in dry ingredients (at a slow speed if using an electric mixer).
  7. Roll dough into balls about 1 tablespoon in size.
  8. Roll dough balls in sugar (1/2 a cup should be more than enough).
  9. Arrange balls on a baking sheet spaced about 3 inches apart.
  10. Bake one sheet at a time on the middle rack for 10-15 minutes! Trying to do more than one sheet at a time does not tend to work well. :( Be prepared to tend the oven for a while to get through all the sheets.
  11. Optional: start bonus Christmas goodies A-E while you wait for these to cook because now that you’ve started it seems like a really good idea to bake for 5 hours straight…

Can other users make this recipe for the Recipe Reinvention activity?
Yes! Feel free to make any of the below ones too.


Gingerbread Cookies


  • 1 cup unsalted butter
  • 1 cup firmly packed dark-brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 1/4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 cups flour


  1. Beat butter and sugar until light and fluffy.
  2. Add egg and mix well.
  3. Beat in molasses, cinnamon, ginger, allspice, baking soda, and salt.
  4. Add flour one cup at a time, mixing at a low speed.
  5. Divide dough into 4 sections.
  6. Flatten each piece of dough into a disk, wrap in plastic, and refrigerate for 3 hours.
  7. Continue to cook other recipes because look, listen, now you have to wait 3 hours anyway.. you might as well just bake them all… you’d have so many treats at the end…
  8. Preheat oven to 375°.
  9. Roll out dough disks to about 1/8 of an inch thickness (put down parchment paper, roll dough out on that, and then lift the whole parchment paper onto cookie trays to avoid fighting with the dough).
  10. Cut the dough into fun shapes.
  11. Bake 2 sheets at a time for about 14 minutes (rotating top and bottom trays halfway through).
  12. Decide you’ve had enough for the day and icing is a whole different problem.
Magic Cookie Bar


  • 2 cups graham wafer crumbs
  • 3/4 cup melted butter
  • 1 can condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans
  • 1 cup flaked coconut
  • 1 cup dried cranberries


  1. Preheat oven to 350°.
  2. Combine graham crumbs with melted butter.
  3. Press graham mixture into the bottom of a parchment paper lined baking pan.
  4. Pour condensed milk over the mixture.
  5. Sprinkle chocolate chips, pecans, coconut, and cranberries over top.
  6. Bake for 25-30 minutes.
  7. Cool before cutting into squares.

Somehow ruin Bonus recipe C, shortbread cookies. :( Resolve to try again another day.

Great-Grandmother’s Rum Balls


  • 4 oz semi-sweet chocolate chips
  • 2 oz icing sugar (+ extra)
  • 1 tablespoon evaporated milk
  • 1 1/2 - 2 tablespoons dark or spiced rum


  1. Hear that your grandmother is attempting to make rum balls based on your late great-grandmother’s cryptic recipe.
  2. Laugh for about 3 minutes at how badly her attempts went (note: do not use rum extract; point out that it probably says 2-4 oz rather than 202 g of icing sugar; agree that semi-sweet chocolate chips are better than baking chocolate).
  3. Spend 15 minutes assessing the original recipe (argue with your grandmother that 1 1/2 cups of rum is probably not the intended measurement and no, just because hers weren’t rum-y enough does not mean you’re going to escalate directly to trying cups in your batch).
  4. Melt chocolate chips in a saucepan on low heat, stirring consistently.
  5. Mix icing sugar, evaporated milk, and rum together.
  6. Pour the mix into the saucepan.
  7. Stir vigorously until combined.
  8. Turn off the heat.
  9. Wait for the mixture to cool (until about room temperature; don’t let them get too cold but they shouldn’t be notably warm to the touch).
  10. Make many little balls (I got about 12 out of it).
  11. Roll the balls in icing sugar.
  12. Pop them in the fridge for 15 minutes.
  13. ...Enjoy?
Assorted Christmas Barks

Oreo Bark recipe.
Skor Bar Bark recipe.
Candy Cane Bark recipe (we opted out of peppermint extract).

They’re not very precise recipes! Just follow the basic ingredients and then wing it and adjust ratios to taste!

Posted 12/19/20, edited 12/19/20
Warm Black Pepper Tofu and Bok Choy Bowl


  • 8-12 oz of firm tofu (avoid silken as it will probably fall apart!) - I used 1 package from the store, I think it was 16 oz
  • corn starch (optional)
  • ~ 6 oz of bok choy - I used 1 unusually large baby bok choy
  • 2 tbsp soy sauce
  • 2 tbsp Chinese cooking wine (or substitute - I used Mirin)
  • 2 tbsp water
  • 1 tsp brown sugar
  • (optional: chili paste)
  • salt
  • freshly cracked black peppercorns
  • high heat oil (peanut, coconut, vegetable, etc)
  • (optional: 1 large shallot, sliced)
  • (optional: 4 cloves of garlic)
  • (optional: rice)


  1. Prepare the tofu - I pressed it dry while I prepped the other ingredients, but if you don’t have time, make sure you at least dry with paper towels by pressing down gently. Cut into ~1 inch cubes!
  2. Combine the soy sauce, cooking wine (or substitute), water, about 1/2 tsp of cracked black peppercorns (adjust for spice) and brown sugar until the sugar is mostly dissolved. I doubled the recipe for extra sauce and added in a little bit of corn starch to make it thicker, but it’s up to you! Set aside by your stove.
  3. Prepare the bok choy. This is also when you would prep your shallot and garlic - I’m allergic to garlic and sometimes have trouble with shallots, so I skipped this. Wash and cut up your bok choy into your preferred size.
  4. Optional: dredge your tofu with a light coating of corn starch - it will be crispier this way!
  5. Heat some oil (about 2 tbsp) in a wok over medium-high and add in some salt and pepper to season. When it’s fragrant, add in your tofu until golden and crispy on all sides. Remove tofu when done and place on paper towel lined plate.
  6. Wipe out the pan, then add fresh oil and add in your bok choy (and shallot and garlic, if you used them)! Stir until bok choy begins to wilt and shallots change color, about 3-4 minutes.
  7. Stir your sauce again to make sure the sugar didn’t settle, then add it into the wok.
  8. Let simmer for a few minutes until the bok choy is tender, then add in your tofu at the very end for no more than a few seconds to coat with sauce but not lose the crispiness! Season with more salt/pepper to taste.
  9. You can eat this as-is, but you can also eat it on some rice! This made multiple portions, and I made rice the following day to eat the leftovers with!
  10. This recipe was made and altered from here! You can tell that I made a dish with a different type of sauce!

Can other users make this recipe for the Recipe Reinvention activity?

Posted 12/22/20
Cherry Almond Biscotti

We never baked holiday goodies at my house, but the lady who taught me how to train llamas became like another parent to me, and we always baked something for the holidays together! These are two of my favorites. Biscotti is a very hard cookie/biscuit that you usually eat with tea or coffee, dunking it in to your drink before eating to soften it up. Pebernødder is a small, spicy Danish cookie (her husband was Danish) that I was intrigued with when I was younger because it looks a little bit like a dog treat and I loved stuffing as many as I could into my mouth. :‘D


  • 2 large eggs
  • 2 large egg whites
  • 1 cup granulated sugar
  • 2 teaspoons almond extract
  • 2 cups all-purpose flour, unbleached
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup dried cherries, coarsely chopped
  • 1/2 cup of roasted almonds, chopped (if using raw almonds, roast @350 for 5 - 10 min)


  1. Preheat oven to 325 degrees
  2. Coat a cookie sheet with nonstick cooking spray (or use a silicone baking mat)
  3. Beat eggs, egg white, sugar, and almond extract until smooth (electric or by hand)
  4. Add the flour, baking powder, baking soda, salt, and beat until just well mixed. The dough will be sticky, but if it seems too sticky, add a few tablespoons of flour
  5. Drop the dough by large spoonfuls along the baking sheet to form two parallel vertical lines (about 3” across, ~1-1.5” deep, ~8” long). With floured hands, refine and smooth the shape. They will expand to about 5”, so make sure they’re far apart enough to not touch.
  6. Bake for 20-25 minutes, or until lightly browned and slightly firm to the touch.
  7. Take the rolls from the oven and reduce the temperature to 300 degrees.
  8. Cool the baked rolls of dough for 10 minutes.
  9. Using a serrated knofe, cut each roll into ~3/4 inch slices. Turn each slice onits side as it is cut.
  10. Bake biscotti for 10 minutes.
  11. Take the biscotti out of the oven, turn the slices onto their other sides.
  12. Return to the oven for 10 minutes.
  13. Take out of the oven and remove smaller biscotti or any biscotti that is firm to cool on a wire rack.
  14. Return the rest to the oven for up to 10 more minutes. Watch carefully to avoid overbrowning.
  15. Remove from oven and cool on wire racks.

Can other users make this recipe for the Recipe Reinvention activity?
Yes, the bonus one as well!



  • 1/2 teaspoon baking soda
  • 1/2 cup lukewarm water
  • 2 cups brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1 teaspoon ground ginger
  • 3/4 cup shortening (I did 1/2 c shortening and 1/4 c butter)
  • 2 1/2 - 3 cups all-purpose flour


  1. Heat oven to 325 degrees
  2. Dissolve baking soda into lukewarm water
  3. Add other ingredients besides flour and beat until smooth (electric or by hand)
  4. Add flour enough to make a stiff dough (usually 2 1/2 - 3 cups)
  5. Take a small handful of dough and roll into a finger sized diameter
  6. Cut into 1/4” slices and put onto baking sheet
  7. Repeat until baking sheet is filled
  8. Bake for ~10 minutes, until just firm to the touch (I like mine to be crunchy so I found ~13-14 minutes to be good!)
  9. Repeat until all dough is gone

Can other users make this recipe for the Recipe Reinvention activity?

Posted 12/22/20, edited 12/22/20
Blackberry Cheesecake


  • 2 tbsp Vanilla Extract/Imitation
  • 1 container of Cool Whip (8oz)
  • 1 cup of Powdered Sugar
  • 2 packets of Cream Cheese
  • Pie Crust
  • Optional topping. Fruit, syrups, and purees are great additions and give variety of flavor. Unsweetened cocoa powder will make a chocolatey option!


  1. Leave out cream cheese to soften to room temperature.
  2. Beat cool whip, powdered sugar, vanilla extract, and cream cheese together in a bowl. Start with stirring cream cheese and add one ingredient at a time for easier mixing.
  3. Pour into the pie crust, adding toppings between layers for a more sweeter or flavorful cheesecake. Add flavor to the top.
  4. Refrigerate for 6-8 hours. Pie will be done chilling when pieces can be distinctly cut into slices. 

Want to make a crust?


  • 1 ½ cups finely ground graham cracker crumbs
  • ⅓ cup white sugar
  • 6 tablespoons butter, melted
  • ½ teaspoon ground cinnamon (Optional)


  1. Mix graham crackers, sugar, butter, and cinnamon until it is well blended.
  2. Press mixture onto a pie pan.
  3. Bake at 375 degrees F/190 degrees for 7 mins.
  4. Cool before adding pie mixture.

What about a fruit puree?


  • 1 ½ cups of fresh fruit
  • 2 tbsp of sugar, or more for taste
  • Water if necessary


  1. If using larger pieces of fruit, dice into small berry sized chunks.
  2. Place in a small pot with the sugar on medium low heat.
  3. Gently squish the mixture into sauce when it becomes warm. Add cool water if mixture is in danger of scorching.
  4. Turn down heat until it becomes a desired viscosity.
  5. If using berries with seeds, you will need to strain it through cheese cloth or mesh strainer to avoid it getting stuck in your teeth!

    Can other users make this recipe for the Recipe Reinvention activity?

Posted 12/22/20, edited 12/24/20
Windy’s Wondiferous Toffee Bars

(In hindsight, I should have found a different marker to write my name with, but eh…)


  • 2 sticks unsalted butter
  • 1 c. white sugar
  • 1 1/4 sleeves Saltines (roughly)
  • 1 bag semi-sweet chocolate chips
  • Whatever topping(s) you want (I’m using pecan pieces here, but you can use other nuts, dried fruit, candy, etc. or just make them plain.)


  1. Preheat your oven to 350°F, then grab a cookie sheet* and line completely with a single layer of Saltines.

    You really want to pack them in tight, otherwise you’ll end up with weird gaps and everything will be uneven.

    *I HIGHLY recommend lining the pan with parchment paper, as it will make for a much easier clean-up when you’re done.

  2. Once you’ve set up your Saltines on the cookie sheet, set that aside and dump your butter and sugar into a small sauce pan and heat on low until it reaches a boil. Let it boil for 3 minutes, stirring frequently.

    If it doesn’t look like this, you’ll want to keep it on the heat until it does.

  3. Once your butter/sugar mixture has reached the right consistency, immediately pour it evenly over your Saltines. Use a utensil to smooth it out/cover any areas that aren’t covered.

    This is the trickiest step. Don’t panic if you can’t get every little bit covered; just do your best. My corners always end up a tiny bit naked, but it’s never been a real problem in the long-run. You’ll be fine.

  4. As soon as you’ve got everything evened out, pop it in the oven and set a timer for 15 minutes.

    Esme decided to keep me company. :3 She’s good like that.

  5. When your timer goes off, remove the toffee bars from the oven.

    Mine came out a bit crumblier than usual. I think it’s a result of the sugar I used (I got the fancy Nature’s Promise organic stuff, which I’ve never tried before.) It’s not a big deal, though. Usually, there’s a few Saltines that have sort of shifted around. You can just use a utensil to poke them back into place. You want them all flat/not overlapping as much as possible.

  6. Now, while your pan is still hot, dump your chocolate chips on there. You want them to melt, so it helps to layer them on evenly. Give them a minute or so to get real gooey and then you can spread the chocolate out with a spatula.

    This is my favorite part. There’s something very satisfying about spreading out that nice, even layer of chocolate and it smells AMAZING. X3

  7. At this point, if you’re adding toppings, you’ll want to throw them on while the chocolate is still melty. (If you’re not adding toppings, you can skip to the next step.)

    I like to do half & half. I think this is my first time doing pecan pieces (I just happened to have a bag on hand already.) Usually, I do walnut pieces and I tried toasted coconut once. Honestly, these are pretty flexible as far as adding things goes; if you think it’ll taste good, it probably will.

  8. Now, you’ll need to wait for the chocolate to set before you can cut them into pieces. I like to stick them in the freezer for 15-20 minutes to speed things along, but you could just leave them out to set (provided your house isn’t, like, 80°F or something. XD)

    Here, I’ve already scored them. I try to use the natural breaks between the Saltines to divide them up, but it can be kind of hard to see where those are sometimes (especially with toppings on,) so they’re usually a little uneven.

  9. Once you’ve cut them into squares, you can gobble them up, but here’s a pro tip:

    There is ALWAYS a bunch of toffee crumbles leftover, so I always toss them into a container for later consumption. You can either snack on this straight-up or you can use it as a topping for ice cream or yogurt or what-have-you. You really can’t go wrong! :)

Can other users make this recipe for the Recipe Reinvention activity?
Yes! :3

Posted 12/23/20, edited 12/23/20

Cake mix cookies!

(apologies for bad image quality, I forgot to take pictures with my username before they were wrapped and boxed up)

The recipe:
-18 ounces of boxed cake mix (any will do). If you can only find boxes of 15.25 ounces, you can add 1/4 cup of all purpose flour to compensate for the extra ~3 ounces.
-2 eggs.
-1 teaspoon of vanilla extract or flavoring.
-1/2 cup vegetable oil.

Preheat the oven to 350 degrees Farhenheitiriert.
Step one: Mix the above ingredients together until you get to cookie dough consistency. It’ll be really hard to mix due to thickness when you hit that point.
Step two: Roll them up into little balls and plop them on a cookie pan.
Step three: Stick those suckers in the oven for 10-15 minutes.
Step four: Let cool and then decorate to your heart’s content. Makes about 2 1/2 pans of cookies. You’ll never need to make cookies ever again because of how many this recipe makes.

I used a red velvet box mix, cream cheese frosting, candy eyeballs, red and green sprinkles, and black frosting in a piping bag for my versions. I recommend a little extra vanilla extract and only leaving them in closer to 10 minutes if you want a cakier texture. I left mine in for 12 minutes, and they came out with a crunchy top and slightly cakey in the middle. This is a SUPER versatile recipe. You can make snickerdoodles, fake macarons, chocolate chip cookies, and more with this. Provided above is just a basic version.

Can other make this for the Reinvention activity? Yes!

Posted 12/23/20
*Shephard’s Pie

*Technically this is actually a cottage pie since it’s made with beef mince instead of lamb, but we’ve always referred to it as Shephard’s (and I spent twenty-odd years thinking cottage/Shephard’s was interchangeable because I never got the memo about the distinction). Never tried it with lamb, but would make it the same way regardless >>

Serves two, handles re-heating well (at least if it’s only a couple of hours on; just leave in the bowl/oven till it needs to be served), and quantities are guesstimates because I…I cook this by eye…

I swear it tastes better than it looks



Approx. 1 ½ teaspoon dried mixed herbs (optional)
X2 oxo cubes (or equivalent stock)
Gravy granules
250g Mince
X2 medium carrots (or one large)
X2-3 large potatoes
X1 small onion (or half a standard onion)
X2-ish handfuls garden peas
Approx. ½ kettle of boiled water



1. Peel and quarter potatoes and put on to boil for approximately 25mins in lightly salted water. Note that you’re aiming for a minimum of two large servings of mash, so adjust amount of potato accordingly. Move straight on to next steps whilst waiting for potatoes to cook.

2. Peel and dice the carrots/onions, aiming for roughly cent-sized pieces.

3. Add oil to wok and heat on high temp.



4. Add mince and onions to oil. Cook until mince browned.

5. Set kettle to boil. Add carrots to mince/onions, and cook until onions translucent (ensure you keep stirring to prevent anything from burning or sticking to the wok).

6. Drain off mixture if excessive oil present (usually only necessary if cooked in too much oil or using poor quality mince).

7. Salt/pepper to taste, then add mixed herbs. Stir.


8. Pour freshly boiled water into wok, covering the mixture. Turn to med heat

9. Crumble in oxo cubes (or equivalent stock) and stir until dissolved.

10. Add gravy granules to thicken. Note amount will vary depending on amount of water added previously and personal preferences. Average amount is probably around 3 teaspoons.

11. Stir until granules dissolved, then add peas.

12. Add extra pepper/herbs (if necessary) until satisfied with taste, then set to low heat and leave to simmer.



13. If correctly timed, potatoes should be cooked (or a couple of minutes out). Turn oven to 180c and leave to heat.

14. Once potatoes fully cooked, strain and mash with a small amount of butter and (optionally) pepper. Note that too much butter may cause potato to dissolve in final step, so only use enough to help you get a relatively smooth mash.

15. Decant mince mix into an oven-safe bowl.

16. Layer mash on top of mix, aiming for an even thickness across the bowl.
(Possibly, but not at all ideally, ‘|8’ a little as you realise you haven’t quite made enough mash this time and are therefore going to have a holey pie)

17. Place bowl in oven and cook for approx. 20 mins, or until mash layer has browned. If most of your mash layer miraculously vanishes, make a mental note to use less butter and more potato next time (if it keeps happening, accept that this is your fate and quietly wonder how the hell everyone else finishes up with the same amount of potato that they started with).

18. Stand for a minute or so to allow gravy to stop bubbling, then serve. 

Can other users make this recipe for the Recipe Reinvention activity?

Posted 12/26/20
feys fantastic pierogies


This recipe made me 58 pierogies, most of which I froze. I only make this recipe when i have time to make enough to freeze! I didn’t measure my potatoes n onions, though, sooo ya’ll may need to use your best bet on that.

  • Pots
  • Bowls
  • Stand Mixer(a la kitchen aid)
  • Rolling Pin and/or Noodle Machine
  • Something with which to Mash Potatoes
  • large round cookie cutter
  • Assorted spatulas/spoons/stirring utensils

Ingredients: Dough

  • 900g flour
  • 4 eggs, M
  • About 200-250g cold water
  • Salt

Ingredients: Filling

  • Buncha potatoes, peeled
  • too many Onions, chopped ;;
  • Butter
  • Cheem Creams (i used 400g this time around but you gotta make sure it doesn’t overwhelm the potats!)
  • Salt, Pepper, Paprika to taste


  1. Make your dough. Toss everything in your mixer with the kneading hook on slow. Let it go until there is no loose flour visible. Its a tough dough, and i had to hand knead it to get it to come together. Ideally it should be dry enough so you don’t need extra flour to roll it out, but moist enough that you don’t need water to make it stick together. Once it has been kneaded, toss it in something airproof and set it aside for a while(minimum 20 mins, can also sit overnight but for overnight i recommend putting it into the fridge due to the eggs)
  2. Peel n cook the potats until a fork can easily skewer them. Pour off the extra water into a heat proof bowl. Once the potats are cooked, mash the heck out of them !!!!!!!!!!!!!!!!  Toss in the cheem creams, salt, pepper, and paprika to taste. If needed, add some of the cooking water back in. Should be about the consistency of mashed potats. Lastly add the sauteed onions. WAIT DID I MISS A STEP?  No, keep reading. Set aside to coooool!
  3. While the potats are a cookin’, peel n chop yer onions. Toss them and the butter into a skillet or pot and fry them till they nice n caramelized. I like to make enough onions to have enough for the filling and some leftover to top the pierogies.
  4. Once the filling has cooled and the doh has rested, grab yer noodle machine and chop off a section of dough and roll it out to #5 on the machine. (This is fairly thick as the last ones i made and froze kept exploding during cooking, so i’m hoping that the thicker dough alleviates this problem!)
  5. Use yer cookie cutter to cut out circles, and then using a tablespoon, fill the circles with filling and close them up! I do not have a photo/video of how i do this, but one can use a fork, simply squish them, or fold them over on themselves making the funny ripply edge that i made
  6. Freeze them flat and relatively individually for easy portioning later! I use large ziplock bags, i can fit between 14 -16 in a bag, and freeze 2 bags, but then dump them together once frozen.
  7. TO COOK: Boil some water and toss in the pierogies. When they float to the top, they are supposedly done. However, due to the thicker dough i let them simmer a bit longer, i think around 10 minutes? After simmering you can either stuff your fat fat face right away or fry ‘em a bit together with the remaining onions. I recommend also topping them with Sour cream, cheddar, or i’ve even eaten them with ketchup.

Can other users make this recipe for the Recipe Reinvention activity?

Heck Yes

Some other known variations are: Mushroom filling, mushroom/potato filling, ground meat filling, saurkraut filling… You can put pretty much anything in them.

Posted 12/26/20
Galaxy Glaze

This glaze tastes like white chocolate and can be done in a variety of colors that swirl together to make rather pretty designs. Unfortunately this doesn’t translate well to photos, and while cooling the glaze settled off of the cake I’d made. The glaze itself remains as a quasi-liquid, however, and is easily redistributed onto empty portions using a spoon. I also edited the recipe somewhat from when I made it to fix a couple problems I had. Particularly, the colors mostly blended together due to putting them into a single bowl instead of pouring them directly over the cake, and a better method of spreading the edible glitter.


  • 2 1/2 tsp or 1 packet of Unflavored Gelatin
  • 1 1/2 cups granulated sugar
  • 3/4 cups water
  • 2/3 cup sweetened condensed milk
  • 2 cups miniature white chocolate chips
  • gel food coloring
  • small canister of edible black glitter


  1. Mix 1 packet of around 2 1/2 tsp of unflavored gelatin into a bowl with 1/4 cup of water. Set aside to allow it to bloom.
  2. Pour 1 1/2 cups of granulated sugar, 3/4 cups water, and 2/3 cup sweetened condensed milk into a heatproof bowl. Heat the mixture for 90 seconds in the microwave.
  3. Add the gelatin to the heated mixture and stir thoroughly.
  4. Melt the white chocolate chips, then pour into the warm gelatin mixture.
  5. Whisk until the mixture is fully combined, then strain it to remove any chunks of unmelted chocolate that might be left over. Continue stirring until mixture is just slightly warm to the touch.
  6. Divide the glaze between four to six bowls, one for each color you wish to use. For a galaxy glaze, blue, purple, black, and pink are recommended. Mix two drops of the chosen colors into the bowls.
  7. Pour the colored glaze mixtures over the confectionary of choice one at a time in long streaks, alternating colors as you go. For cakes, begin in the center of the cake and work your way out towards the edges.
  8. Once the treat has been fully coated in glaze, take a pinch of edible black glitter and sprinkle it over the treat.
  9. Excess glaze can be stored in the fridge for later use.

Can other users make this recipe for the Recipe Reinvention activity?

Posted 12/28/20, edited Jan 16
Festive Pumpkin Cheesecake

This cheesecake is exactly like any other no-bake cheesecake except that it’s better because it’s pumpkin.  The original recipe says it makes 12 servings and to use a 9-inch pan.  We wanted to do mini cheesecakes but we had uhhhh obviously way more than we bargained for so in the end we had 4 little personal cheesecake pans and then the big boy pan which is a lot bigger than it looks in the pic.


  • 2 ½ cups gingerbread cookie crumbs
  • ½ cup butter, melted
  • 24 oz cream cheese (3 packages)
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 ½ cups pumpkin puree
  • 1 teaspoon ground cinnamon (plus some extra to serve - optional)
  • 1 teaspoon vanilla
  • whipped cream (to serve - optional)
  • nutmeg (to serve - optional)


  1. In a bowl, combine the cookie crumbs and melted butter.
  2. Transfer the graham cracker mixture to a pan, creating an even base that goes up 1-inch (2 cm) on the sides.
  3. In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
  4. Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
  5. Pour the cream cheese mixture into pan, cover with plastic wrap, and refrigerate for 6-8 hours.
  6. Top with whipped cream, cinnamon, and nutmeg, slice, and serve!

Can other users make this recipe for the Recipe Reinvention activity?
Yes! But I highly recommend checking the following note alskdjalsk

the original cheesechake recipe we kindasortabarely adapted was here!  The main difference is that we subbed ginger bread cookie crumbs for graham cracker crumbs because we had a bowl full of cookies that were about to go stale lmao.  I’d also really recommend adding some pumpkin pie spice or something when you mix it all together.  the pumpkin and cinnamon alone don’t bring enough flavor to the party imo, so I’ve been sprinkling my slices with cinnamon and nutmeg to cut through the cream cheese flavor a lil more.

also as you can see by the little white chunks in our final cheesecake, we had a heck of a time mixing everything together because we don’t have a hand mixer.  so I’d recommend either making sure you have a hand mixer or uhhhh having more arm stamina than us lmao

Posted 12/30/20
Miranda’s banana bread with them choccy chips


  • 4 DISGUSTINGLY ripe bananas. if you would still eat them theyre not ready yet (unless you like bananas that are more brown than yellow! then just get 4 bananas that look perfect to you)
  • 1/3 cup melted butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 and 1/2 cups flours
  • obligatory pinch of salt


  1. ok first you must preheat the oven to 350 fahrenheit! i dont know celsius but i promise u google does. also butter your pan!!
  2. ok now REAL first is you must mush up the bananas and youll wanna do this in a good sized glass bowl because this is a one bowl recipe! it TECHNICALLY calls for 3 but if you have them sufficiently overripe you may have to throw lil chunks away so get 4. i promise u its better with 4. the recipe also says to mush them with a fork but that deprives you of an incredible sensory experience, see spoiler

    and then….


  3. this recipe is easy yall. now you must throw in the melty butter, baking soda, vanilla, beaten egg, and sugar! (and obligatory pinch of salt) i like to do it in that order because then i can use the same teaspoon for the baking soda and vanilla. i also like to use the same liddol bowl i melted the butter in to hold the egg while i beat it with that fork i didnt use for the bananas. you may prep your ingredients however you desire! when youre done give it a good mix with a wooden spoon

  4. now add the flour and mix it real good! the flour should be well incorporated and it should look practically like it could never solidify into bread but definitely thicker than before, thats good and normal! its also ok for it to be chunky, your bananas should have been mush but not like BLENDED we love a lil nana chunk while we chow down

  5. NOW FOR THE KEY INGREDIENT THE CHOCCY CHIPS. ADD AS MANY AS YOUR HEART DESIRES THERE ARE NO RULES!!!! (the recipe calls for 1 cup but in my humble opinion thats not enough) then pour it into your loaf pan!!!

    this needs something…. a little….. pizzazz…...

  6. ok this is optional but also its not because its awesome. add EXTRA choccy chips in a lil line across the center of your loaf like a delicious and very aesthetic trail of chocolate yum!


  7. cook for about an hour!! i usually do 55 minutes in my oven which tends to run a bit cool. if you have like…. a really good oven or something, maybe check it at 50
  8. admire your handy work! (pictured above) then!! put a plate face down on the loaf pan, flip it upside down, smack the pan’s bottom a bit, PRAY your bread bottom doesnt come apart when the bread dislodges, and if it DOES fall apart a lil (mine did rip make sure u grease those pans really good!!!!) then just eat the bottom because i promise u its delicious (actually the recipe says to let it cool completely in the loaf pan but uhhhh how are you supposed to eat a still hot slice then?? exactly)

Can other users make this recipe for the Recipe Reinvention activity?
Absolutely but if u add nuts im blocking u!!! (im TOTALLY joking u can add nuts if u want hahaha)

Posted 12/30/20
Collards on the Island

*AKA No Fresh Collards for New Years


  • Large Crock Pot or Stove Pot
  • 1 Ham Hock (Bonus, pull it from the ham you just cooked)
  • 2 Cups of Chopped Ham or Bacon or Both
  • 2 32 oz can of Collards, undrained
  • 2 16 oz cans of black eye pea, drained and rinsed
  • 1 32 oz container of veggie stock
  • Garlice
  • * We all know garlic amount is irrelevant


  1. Pull out the crockpot or large stove pot.
  2. Pour both cans of collards on top and around the ham hock.
  3. Dump both cans of drained and rinsed black eyed peas into the pot
  4. Toss in your garlic amount
  5. Give everything I nice stir and make a little collared green indent for the ham hock.
  6. Place thawed ham hock into the pot.
    *Some can be bought frozen or if you have saved a hock from a previous meal

  7. Top off the crock pot with the veggie stock
    *It is okay to add more, and make it more of a collard soup
    *If you add too much, some will cook out during the process

  8. Turn the crockpot on high and cook 4-6 hours, or until the meat falls from the hock
  9. Don’t forget to stir occasionally.
  10. Once the meat has separated, remove the hock and Enjoy. Don’t forget to add your favorite hot sauce.

Can other users make this recipe for the Recipe Reinvention activity?

Posted Jan 2, edited Jan 2
Chedder & Green Onion Corn Muffins

Serving size: Makes 12 muffins!

  • 4 tablespoons melted butter
  • 1 teaspoon sugar
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 cup whole milk
  • 1 egg
  • 2 cups shredded cheddar cheese
  • 2 handfuls of chopped green onion
  • (Optional) pinches of any other spices you might like!


  1. Preheat oven to 375°F.
  2. Grease muffin pan (or just line with muffin cups for less browning but easier clean-up :D;).
  3. Combine all dry ingredients in a small bowl.
  4. Whisk together milk and egg in a large bowl. Add in the butter, followed by the dry ingredients. Add most of the cheddar, reserving about 1/2 cup. Add in 1 handful of green onions. Stir to combine.
  5. Pour batter into muffin cups and sprinkle tops with remaining cheddar cheese and green onions. Bake for ~12 mins, and let cool for a few minutes before enjoying!

Can other users make this recipe for the Recipe Reinvention activity?

Posted Jan 8
Garlic and Herb Bread


  • 4 Cups All Purpose Flour (extra for kneading)
  • 5 Teaspoons Baking Powder
  • 3 Tablespoons of white sugar
  • 2 Teaspoons of Salt
  • 2 1/4 Cups of Milk
  • 1/4 Cup Vegetable Oil
  • 3 Teaspoons Garlic Powder
  • 1 Teaspoon Dried Chives
  • 1 Teaspoon Black Pepper
  • 2 Teaspoons of Parmesan Cheese
  • 2 teaspoons of Rosemary
  • 1 cup of your preferred cheese


  1. Preheat your oven to 375F.
  2. Mix your dry ingredients into a mixing bowl (Keep herbs, spices for end)
  3. Pour in milk and oil, then mix with spatula until evenly mixed.
  4. Once mixed, knead bread and place in non-stick bread pan. Sprinkle extra herbs or spices to your preference
  5. Place in oven for approximately 30 minutes. Once bread begins to split, pull out to pour your cheese over top.
  6. Place back into oven for 20 minutes.
  7. Pull out and let rest for 20 before taking out of pan

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Posted Jan 8, edited Jan 9
Chocolate Chip Cookies

  • 2 1/4 cups flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon salt
  • 1 cup or 2 sticks of softened butter
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 Large eggs
  • 1 bag of chocolate chips
  1. Pre-heat oven to 375*
  2. Line baking trays with parchment paper.
  3. In one bowl combine butter, brown and white sugar, vanilla and eggs. And beat till mixture is well blended with no large lumps.
  4. In another bowl combine flour, baking soda, and salt. Stir till blended.
  5. Combine wet ingredients to the dry and stiff till all dry ingredients have been incorporated and no large lumps are found.
  6. Using a tablespoon, scoop and spoon the batter on to parchment paper. Spacing about 2” apart.
  7. Place in oven for 9 - 11 minutes, or till edges are golden brown.
  8. Remove and place on wire wrack till cool

Can other users make this recipe for the Recipe Reinvention activity?
Sure! c:

Posted Jan 10, edited Jan 10
Stewed Black Beans

Every winter, I find a new recipe that I get incredibly excited about and cook over and over again for three months. This winter, that recipe was a recipe-without-a-recipe for rice and beans that the New York Times dropped in my inbox one morning. I make a lot of little adjustments based on what I have, but this is more or less what I start with each time.


  • Small onion, diced
  • 3 cloves garlic, minced
  • 4 oz sausage, crumbled
  • 1 tsp cumin
  • ¼ tsp smoked paprika
  • ⅔ c orange juice
  • 2 cans of black beans
  • Quarter of a lime
  • Salt and pepper, to taste


  • Saute the diced onion until it starts to go translucent
  • Add the minced garlic and the sausage. Cook, stirring frequently, until the sausage is starting to brown around the edges
  • Add the cumin, the paprika, and a sprinkle of salt and pepper
  • Pour in the orange juice and cook it down until you have a thick, syrupy liquid
  • Add the beans, stirring well to coat with the orange juice mixture, and cook for another five minutes. I like to mash some of the beans with the back of the spatula so that the sauce thickens up even more
  • Squeeze in the juice from about a quarter of a lime. Add more salt and pepper as needed, and pour in an extra splash of orange juice if the beans look a bit dried out
  • Serve with buttered toast and sauteed vegetables as you’d like

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Posted Jan 10, edited Jan 10

‘Nanner Bread
(no nuts because they’re gross)


  • 2 cups flour (I used 1:1 gluten free flour)
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2-3 bananas, mashed


  1. Preheat oven to 350 degrees, and grease your pan of choice. Set aside.
  2. Combine flour, baking soda, and salt in a bowl.
  3. In a second bowl, combine mashed bananas, butter, and brown sugar. Cream together.
  4. Stir banana mixture into flower mixture.
  5. Pour batter into pan and bake for 60-65 minutes. Let cool in pan for a few minutes, and then dig in. :D

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Posted Jan 11
Pork n Pasta


  • Pork chop
  • Salt
  • Pepper
  • Smoked paprika
  • Spaghetti
  • White cheese spread/dip, 1-2 tablespoons
  • Garlic, 1-2 cloves, chopped
  • Onion, 1/4, diced or cut into strips
  • Bell pepper, 1/2, sliced into strips


  1. Heat olive oil in a pan.
  2. Rub all sides of pork chop with salt, pepper, and smoked paprika.
  3. Cook pork chop on medium heat for 3-4 minutes per side, depending on size. There should be no blood and no pink flesh when cut to check for doneness. Set aside.
  4. Boil pasta for one minute short of al dente. Reserve about a ladleful of pasta water.
  5. In a new pan, heat olive oil. Add garlic, onion, bell pepper, salt, and pepper. Cook until the onion is translucent.
  6. Add reserved pasta water and cheese spread/dip. Stir until combined. Add spaghetti. Cook for about two minutes, adding more water if needed until sauce reaches desired consistency.
  7. Serve pasta with pork chop on top.

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Posted Jan 17

do you have major executive dysfunction? have you had a container of marscapone in your fridge since december that youre “definitely gonna bake with any time now”? well, now you can turn your lunch into content with

lazy cheese pasta


  • hot fresh noodles
  • cheese of choice
  • sour cream
  • salt
  • garlic


  1. to begin with, cut the mold off your cheese while you wonder what went wrong in your life
  2. shred cheese into your pot. its important your pasta is hot and fresh off the stove because the heat is whats going to melt your cheese. the correct amount of cheese is less than what gives you violent diarrhea.
  3. quietly thank the lord your sour cream isnt expired for once and give yourself a good wooden spoonful. the more you add the creamier your faux sauce will be, but if you add too much your cheese might not melt. also thats just a lot of sour cream.
  4. just a dash of garlic for flavour. if you add too much itll haunt u for the rest of the day. add more salt than you think you need, because youre always wrong
  5. mix. itll seem like the cheese isnt gonna mix in and thats because you havent mixed enough. keep stirring. melt the cheese.
  6. congratulations, you now have some sort of facsimile of lunch. enjoy.

Can other users make this recipe for the Recipe Reinvention activity?
go dumb

Posted Jan 17, edited Jan 17
Doragon’s “Oh God Why” Hummus

have you ever wanted hummus that tastes overwhelmingly of sesame, almost to the point of it being inedible? follow this recipe exactly. do you want regular hummus? use maybe a tsp of sesame oil and the rest can be olive oil. this recipe arose because i bought chickpeas for hummus and didn’t know i needed f#%&ing “tahini” to make hummus correctly, but i happened to have sesame oil. unfortunately, sesame oil is much more strongly flavored than tahini.

1 12oz can of chickpeas, drained and rinsed
1 1/4 cup sesame oil
1 1/4 cup olive oil
3 tbsp lemon juice
1 tbsp minced garlic
2 tbsp cold water
salt to taste

  1. put everything but the water in a blender.
  2. blend it on super high speed until it’s all mixed together smoothly.
  3. add the cold water
  4. blend again until smooth

enjoy :’)

Posted Jan 17, edited Jan 17
Gluten-Free German Chocolate Cake

This recipe technically makes a triple layer cake, but three layers is a LOT for my family. So, we usually make a single or double layer, then freeze the rest for later. You can also divide the recipe by the number of layers you want, but why make less cake?


  • 4 oz semisweet chocolate chips
  • 1/2 cp water
  • 2 cp gluten-free flour*
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cp butter
  • 2 cp sugar
  • 4 large egg yolks
  • 1 tsp vanilla
  • 1 cp buttermilk
  • 4 large egg whites

* Any gluten free flour appropriate for baking will due, but we use a flour mix recipe called “Dream Pastry Mix”, made of the following: 2 cp tapioca flour, 2 cp corn starch, 1 cp potato starch flour, 4 cp sweet rice flour, 1 1/2 Tbsp xanthan gum, 2 tsp sugar, 2 tsp salt. This is a lot more than you’ll need for the cake recipe, so store in a sealed container in the fridge, since some of the flours may attract bugs.

  • 12 oz evaporated milk
  • 1 1/2 tsp vanilla
  • 4 large egg yolks
  • 3/4 cp butter
  • 1 1/2 cp sugar
  • 1 1/2 cp chopped pecans
  • 2 1/2 cp sweetened shredded coconut


  1. Put parchment paper in the bottom of three 9 inch cake pans and spray the sides with cooking spray. Preheat the oven to 350F, unless you’re a slow baker like me and want to wait for a later step.
  2. Stir the chocolate chips and water together in a small saucepan over medium heat until melted, then remove from heat.
  3. Mix the flour, baking soda, and salt together in another bowl.
  4. In a stand mixer, mix the butter and sugar until fluffy, then add egg yolks, then the melted chocolate and vanilla and mix well. Finally, add the mixture from step 3 and the buttermilk and mix until smooth. I preheat the oven at around this point.
  5. Beat the egg whites until they form stiff peaks, then fold gently into the rest of the batter until well combined.
  6. Plop that mixture into the three cake pans and stick those suckers in the oven for 30-35 minutes. Let them cool completely before frosting.


  1. In a medium saucepan, whisk together the evaporated milk, vanilla, and egg yolks. Then whisk in the butter and sugar.
  2. Keep whisking over medium heat until it’s golden brown and noticeably thickened. You’ll know it when you feel it.
  3. Remove from heat and stir in the pecans and coconut. Frost the cakes once both the frosting and cakes are cool. Stack as many layers as you like, or freeze some for later.

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Posted Jan 17

Cranberry Macaroons!

Needed: A handful of cranberries and chocolate chips, a few spoons of flour, a packet of shredded coconut and a can of sweetened condensed milk

1. Grind up some cranberries and chocolate chips. You can either chop up the cranberries finely or use a food processor if you have it.
2. Toss the cranberries with flour, add chocolate chips
3. Pour in a packet of sweetened shredded coconut and a can of sweetened condensed milk
4. cook for 20 mins at 325

Feel free to try making this


Posted Jan 17