/ck/ - Food & Cooking

btw did i mention i have a SO

How comfortable are you with baking? What do you like? What ingredients do you have/have access to/have a budget for?

Your question is kinda vague.

I'd make crème brûlée but that's mostly because they are my bf's favorite.

>>5178970
it means he's gay btw

>>5178978
My bad on the vagueness, I'm pretty comfortable with baking but it's mostly been in the form of cookies. Did cake pops successfully once. I'd like a chocolate dessert since it seems festive but I know my bf likes red velvet and raspberry too.

I have the budget for anything found at a normal grocery store and I only have access to an oven/stovetop and do not have a hand torch or electric mixer and do not really want to buy either right now.

>>5178988
nice try but I just didn't want to admit to being female

Make what he wants to eat the most. Everyone has a type of dessert that matters to them. Maybe he would like tiramisu, tres leches, chocolate black bottom pie, creme brulee, lemon pie, something nutty, something frozen...does he even adore chocolate? or cheesecake? fresh berries?

If you aren't very experienced, make your dessert ahead, so you can chill it down and not stress about it.

>>5179026
>nice try but I just didn't want to admit to being female
I do it all the time OP

>>5178988
Hi Sceak

>>5179067
She has a good point, 9/10 any mention of boyfriend/girlfriend/being a girl is just OP looking for attention.

And I keep getting banned for spamming "BTW IM A GURL" in those threads.

>>5179075
Nine times out of ten*

My brain just shit itself

>>5179075
>I keep getting banned for spamming "BTW IM A GURL" in those threads
Good. It gets annoying as fuck.

>>5179026
Humm.. lava cakes are fairly easy but they are finicky on timing. Chocolate tart? You can make it in advance so no rush around dinner.

>>5179167
oh, while digging through things I found recipes for a strawberry, tonka and chocolate baked pudding? (see picture)

You could swap in raspberries.

>>5178988

Not really. I was looking what to call my boyfriend the other day, not in a way that's gender-neutral, but in a way that was representative. I felt soulmate to be tacky and too complex in meaning to use in normal conversation or formal correspondence, lover to be misleading as he's not loving me, etc. and I ended-up on Significant Other on Wikipedia, and turns out a s/o can be your soulmate or lover.

I call him my boyfriend anyway, but right now faggot would be more appropriate, methinks.

>>5179182
got a link for that recipe?

>>5179026
>my bf likes red velvet and raspberry

confirmed for gay

Try a fondant, it's much harder to fuck up than a souffle.

>>5179182
Sure.
http://www.lapresse.ca/le-soleil/vivre-ici/recettes/201102/11/01-4369480-pouding-aux-fraises-tonka-et-chocolat.php

It,s in French, so give me a minute and I'll translate it.

>>5180191
Ingredients :
>For the Garnish
2 cups of strawberries, cut in cubes
1 table spoon butter
1 table spoon honey
1/2 tea spoon grated tonka OR vanilla
>For the pudding
1/4 cup vegetable or canola oil
1 cup brown sugar
1 egg
1/2 tea spoon vanilla
1/4 cup cocoa
a pinch of salt
1/2 tea spoon baking powder
1/2 tea spoon baking soda
3/4 cup milk
1 cup flour

1. Pre-heat the oven to 350F
2. In a pan, melt the butter from the garnish and add the berries. Gently bring to a slow boil
3. Add the tonka and mix well
4. Split the garnish at the bottom of ramekins
5. In a seperate bowl, whisk together the oil, brown sugar, egg and vanilla until it lightens in color.
6. Add the cocoa, baking powder, baking soda and salt. Mix well.
7. Add the flour and milk in stages
8. Pour over the berries and cook for about 30 minutes
9. Serve with vanilla ice cream.

>>5178936

If you'd really like to make souffles, do it anon. They are really easy and 90% of the work can be done in advanced, right upto adding the egg whites. From there remember...

>As soon as you've betten the egg whites, fold them in
>As soon as you've folded them in, put the mixture in your ramekins
>As soon as you've put the mixture in your ramekins, put them in the oven
>As soon as they are cooked, serve them

And leave a little room at the top of your ramekins so that they don't spill over while rising. Don't leave too much though or they won't rise over the rim and give that signature look.

Good luck.