halolalasrecipes

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Carrot cake

Carrot Cake Banana Bread with Thick Cinnamon Cream Cheese Frosting

The Best Carrot Cake with Whipped Cream Cheese Frosting

CARROT CAKE CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

CARROT COFFEE CAKE

CARROT CAKE SMOOTHIE

CARROT CAKE BAKED OATMEAL CUPS

Carrot Cake Greek Yogurt Pancakes

Vegan Carrot Cake Blondies with Chocolate Chips

CARROT CAKE ROLL

CARROT CAKE CHEESECAKE CAKE

CARROT CAKE ENERGY BALLS (VEGAN AND GLUTEN-FREE)

1-BOWL VEGAN GLUTEN-FREE CARROT CAKE

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[halolalasrecipes]

Gołąbki (Polish Stuffed Cabbage Rolls with Tomato Sauce)

Yield: 10 rolls (2 per serving)

Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes

For Stuffed Cabbage Rolls:

1 head white cabbage (3-3.3 lb, 1.3-1.5 kg) or savoy cabbage

1.7 lb (800 g) ground pork (e.g. pork shoulder)

1 large onion (7 oz, 200 g), yellow or white

2 tbsp neutral oil, e.g. canola

3 garlic cloves

½ cup (100 g) cooked rice - cooked ‘al dente’; that’s roughly 1.2 oz/33 g of uncooked rice

1 tbsp dried marjoram

1 qt (1 litre) chicken stock

Salt, to season

Ground black pepper, to season

Handful of chopped dill or parsley, to garnish (optional)

For Tomato Sauce:

⅓ stick (30 g) butter

1 tbsp all-purpose flour

1 cup (250 ml) stock - remaining from cooking Gołąbki / Gołąbki juices; or meat stock

2 cups (500 g) tomato passata / purée

1 tbsp tomato paste / concentrate

A pinch of sugar

Salt, to season

Ground black pepper, to season

For Stuffed Cabbage Rolls: Wash the cabbage under running water. Even though the inside is usually clean (the outer leaves protect the inside), you might want to clean it anyway. Remove the tough outer leaves and discard them. Separate the inner leaves and wash them under running water. Cut out the stalk from the head.  Grab a large cooking pot, large enough for the whole cabbage head to fit. Pour water in and bring it to boil. Add a solid pinch of salt and sugar and stir. Blanch the cabbage head in the boiling water, core side down. After a few minutes (2-3), the leaves should peel off easily. If not - cook it for a few more minutes. Remove cabbage to a baking tray, but keep the water in the pot. (Optional) To keep a more vibrant colour, you can place the leaves into ice water - that will slow down the cooking process. Set ten best leaves (largest, unbroken) aside. Using a paring knife, cut the main ‘vein’ out from each cabbage leaf and trim from the bottom with a knife. Peel an onion and dice it finely. Finely chop the garlic with a knife.  Heat up a tablespoon or two of oil, add in chopped onion. When it turns golden, add chopped garlic and fry for another 1-2 minutes. Set aside to cool. In a large bowl, combine the ground meat, cooked rice, a tablespoon marjoram, and cooled down onion/garlic. Season with salt and pepper, mix thoroughly - no special tools are necessary, you can use your hands. This mass will be our stuffing. Lay the cabbage leaf flat. Place about ¼-⅓  cup of meat mixture in the centre of a cabbage leaf. Gather the edges of the cabbage inwards and roll it tightly. Continue until you have 10 decent-sized rolls. Line the bottom of the large cooking pot with some of the remaining pre-cooked leaves - this prevents the dish from burning. Place the cabbage rolls in the pot, in layers, one on top of another. Cover with a layer of remaining leaves.  Pour the stock in. Cook on a medium heat, covered for about 40-50 minutes until the cabbage is tender. Not every cabbage is the same, you’ll have to check how soft it is as you go. When the cabbage rolls are nearly done, let’s make the tomato sauce. For Tomato Sauce: Melt the butter in a saucepan. When melted, add in the flour. Whisk together and cook for a bit until it gains some colour. Pour in around a cup (250 ml) of the stock that got made from cooking the cabbage rolls. Bring to a boil, then reduce the heat.  Pour in 2 cups of tomato passata/purée and add a tablespoon of tomato paste. Bring to a boil yet again, then reduce the heat to a minimum. Season with salt and ground pepper. If the tomatoes are too acidic, add a pinch of sugar to balance the flavours. Continue cooking until you reach a desired thickness. Serving: Serve cooked cabbage rolls, with tomato sauce on top or on the side. Garnish with some freshly chopped dill or parsley leaves.

#polish #recipe

[halolalasrecipes]

Pierogi z Kapustą i z Grzybami (Polish Sauerkraut and Mushroom dumplings)

Filling:

27 oz can of sauerkraut

8oz of mushrooms

1oz of dried  mushrooms

1 large onion

1 cup of vegetable broth

1/4 tsp black pepper

2 + 3 tbs of butter

Dough:

6 cups of all purpose flour

2 tsp of salt

2 eggs

600 ml of warm water

To make the filling you will need to soak dried mushrooms in hot water for at least 1 hour. Boil on low heat for about 20 minutes, or until soft. Drain but reserve the water from boiling. Cool and mince. Heat 2 tbs of butter in a large frying pan on medium heat. Add minced onion. In the meantime, shred the portobello mushrooms on the largest vegetable shredder and add to the pan. Sauté until golden brown. Add sauerkraut (liquid and all) to the pan, add mushrooms, vegetable broth, mushroom water and pepper. Heat through and cook uncovered until all liquid evaporated (about 30 min). Add remaining butter, stir and cool. The filling is ready! To make the dough, I’m using a kitchen mixer with the hook attachment. My bowl is not that big so I have to split the recipe in half. If you’re mixing the dough in a bowl on on a surface, fill free to do all at once. Place egg and salt in bowl first, whisk lightly. Add flour and water. Mix until ingredients combine and form a dough ball. Take out a portion of it (probably about a third) onto a floured surface and roll out. View a video below to see the rolling and stuffing method. Boil in a large pot with a tablespoon of oil and a tbs of salt until they all float to the top. Take out and spread on a large plate or surface so they are not touching until cool or serve immediately. You can also brown them in a bit of butter until golden brown.

#polish #recipe

[halolalasrecipes]

Pierogi Ruskie (Polish Potato and Cheese Dumplings)

Servings: 12 Yield: 48

For the Dough:

2 cups/255 grams all-purpose flour (preferably unbleached), plus more as needed

1 teaspoon kosher salt

3 tablespoons unsalted butter

1 large egg, beaten

For the Filling:

½ pound waxy or all-purpose potatoes

Salt and pepper

3 tablespoons unsalted butter

3 medium yellow onions (about 8 ounces each), finely chopped

½ cup quark cheese, cottage cheese or sour cream (about 4 ounces)

For Serving:

Butter, for pan-frying (optional)

Sour cream, for garnish

Chopped fresh parsley or dill, for garnish

Prepare the dough: Add the flour and salt to a large bowl; whisk to combine. In a small saucepan, heat 1/2 cup water and the butter over medium-high until butter is melted, about 3 minutes. Pour the buttery liquid into the flour gradually, stirring it in as you add it. (The dough will be quite crumbly and flaky at this point, like a biscuit dough.) Stir in the egg until combined then move the dough to a lightly floured surface and knead until smooth, 5 to 7 minutes. Cover the dough with a dampened towel or plastic wrap and let rest at room temperature for 30 minutes. Prepare the filling: Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes. While the potatoes cook, prepare the onions: In a large skillet, melt the butter over medium-high. Add the onions, season generously with salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes. Set aside about 1 cup of onions for garnish and add the rest to a medium bowl. Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions. Add the cheese, stir to combine, season generously with salt and pepper, then let cool. Bring a large pot of heavily salted water to a boil over high. Prepare the wrappers: Cut the dough into two even pieces. (You’ll want to leave one piece under the towel to stay moist while you work with the other piece.) You’ll also want a small bowl of flour, a small bowl of water and a towel handy for keeping your hands clean. Dust some flour onto a baking sheet (for holding the pierogi) and your work surface, then roll out one portion of dough until 1/8-inch thick. Using a 3-inch cookie cutter or inverted glass, punch 12 to 15 disks of dough. (Save and refrigerate the scraps to boil as a rustic pasta, in soup or another use.) Assemble the pierogi: Working with one disk at time, spoon a scant tablespoon of filling onto the middle of it. Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. If needed, you can dip your fingertip into water and moisten the dough in spots as needed to help the two sides adhere together. To form a rustic pattern on the curved seal, pinch the rounded rim underneath using your pointer finger and middle finger and press an indentation on top with your thumb, working your way along the rounded rim. Transfer to the prepared baking sheet. (If you’ve gotten some filling on your fingers, dip your fingertips into the bowl of water then dry them off on the towel.) Repeat with remaining disks, then repeat the entire process with the remaining portion of dough. You’ll want to work fairly quickly, as the pierogi can be harder to seal if they start to dry out. (If cooking the pierogi at a later point, transfer them on the baking sheet to the freezer until frozen solid, then transfer the pierogi to a resealable bag and freeze.) To cook the pierogi, add a single layer of pierogi to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy. (With frozen dumplings, you will need to increase the cooking time by a couple of minutes.) Use a slotted spoon to transfer cooked dumplings to a colander to drain, then boil remaining dumplings.  If you want to pan-fry your pierogi, working in batches, melt 1 to 2 tablespoons of butter in a large skillet over medium-high until crackling. Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with remaining pierogi, adding butter as needed. Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.

#polish #recipe

[halolalasrecipes]

Łazanki (Polish Cabbage and Noodles)

Yield: 2 people

1 small onion, chopped

2 c cabbage, sliced into 2” strips

1 c sauerkraut, drained

1 (4 oz) can mushrooms, drained

1 tsp caraway seeds

¼ c water

1 bay leaf

½ tsp thyme

¼ tsp oregano

½ tsp paprika

1/8 tsp ground black pepper

¾ tsp salt

6 oz small noodles, dry

¼ c sour cream

In a large, cast iron or non-stick skillet, heat onions with 2 Tbsp water over medium-low heat. Cover and cook 30 minutes until dark brown and caramelized, checking frequently and adding water if necessary to prevent burning. Add remaining ingredients except noodles and sour cream. Simmer over low heat for 20-30 min, until cabbage is tender. Bring some water to a boil in a medium saucepan. Add noodles and cook 7-9 minutes, until al dente. Drain and set aside. Remove the cabbage mixture from the heat. Add sour cream and mix thoroughly. Add drained noodles and toss until well mixed. Top with a sprinkling of parsley.

#polish #recipe

[halolalasrecipes]

Lecsó (Hungarian Vegetable Stew)

Yield: 4   

1/3 cup neutral oil (such as sunflower or vegetable)

1 pound (about 3 medium) yellow onions, thinly sliced

2 garlic cloves, minced

1 1/3 pounds (about 6 medium) Hungarian sweet peppers or yellow bell peppers, thinly sliced

Kosher salt and freshly ground black pepper

2 teaspoons sweet paprika

1 (28-ounce) can whole peeled tomatoes

Crusty bread, for serving

Heat the oil in a large pot over medium heat. Add the onions. Cook, stirring occasionally, until slightly translucent, 4 to 5 minutes. Throw the garlic and peppers in and cook, stirring occasionally, for 8 to 10 minutes, until the peppers become tender. Reduce the heat to medium-low. Season the onions and peppers with a big pinch each of salt and pepper, plus the paprika. Add about three-quarters of the tomatoes and their juices to the pot, crushing the tomatoes using your hands. Simmer the mixture for 12 to 15 minutes, until most of the liquid has evaporated and the pepper stew has thickened. Add more tomatoes along the way if you’d like (otherwise save in the fridge for another day). You’re looking for a jammy, not-too-brothy consistency. Season again to taste and serve with bread on the side.

#recipe #hungarian

[halolalasrecipes]

Gulyás (Hungarian Goulash)

Yield: 4 servings

Calories: 181 kcal

   3 tablespoons pork lard , or butter or bacon grease (pork lard is traditionally used and imparts a great flavor)

   1 1/2 pounds yellow onions chopped

   1/4 cup Hungarian sweet paprika

   1 1/2 pounds stewing beef, cut into 1/2 inch pieces

   5 cloves garlic ,minced

   2 red bell peppers, seeded/membranes removed, cut into 1/2 inch chunks

   1 yellow bell pepper ,seeded/membranes removed, cut into 1/2 inch chunks

   2 tomatoes ,diced

   2 carrots ,diced

    2 medium potatoes, cut into 1/2 inch chunks

   5 cups beef broth (traditionally just water is used but beef broth adds so much more flavor)

   1 bay leaf

   1 teaspoon salt

   1/2 teaspoon freshly ground black pepper

   1/2 teaspoon crushed caraway seeds (optional, not traditional in all regions)

Melt the lard or butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink. Add the bell peppers and cook for another 7-8 minutes. Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes. Add salt to taste. Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad.

#hungarian #recipe

[halolalasrecipes]

Rose Petal Poison Sandwiches

Poison? Well, not if you go into your garden and pick yourself some fresh, chemical free petals. Otherwise, you’ll get sick and the sarcasm will be lost…

Ingredients:

6 oz. sweet butter packed in fresh rose petals overnight, softened

¼ cup confectioners’ sugar

1 cup fresh, clean rose petals (from your garden, pesticide-free)

½ sliced almonds

12 slices white bread

Instructions:To assemble one sandwich, spread two slices of bread with rose scented butter. Sift sugar over buttered sides of bread. Arrange a layer of rose petals, followed by a layer of almonds. Top with the other slice of sugared, buttered bread, and press down with rolling pin. Trim crusts and cut into triangles, hearts, rounds to suit your fancy. Sift sugar over sandwiches and top each with a candied rose petal (petals dipped in beaten egg white and rolled in granulated sugar, then dried until crisp). Repeat with remaining ingredients to equal 24 sandwiches.

#not mine

[halolalasrecipes]

🎃🍁🍎✨Fall Baking!!✨🍎🍁🎃

(Recipes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10)

#recipe #dessert #reblogged

[halolalasrecipes]

Egg Yolk Chocolate Chip Cookies

#reblogged

[halolalasrecipes]

Maple Chai Blondies

#reblogged

[halolalasrecipes]

Hi Hi! Please Like / Reblog if you post:

🌸 Cottagecore, fairycore, naturecore, warmcore, gardencore, honeycore aesthetics...etc etc, you get the idea 😉

🌸 Sapphic stuff or POC content!!!

🌸 No tradfems, racists, queerphobes, terfs, other gross people. You’ll be blocked instantly so don’t even try it. Content thieves / people who repost stuff without permission can also eat dirt.

🌸 No very strong NSFW stuff please! (Ocassional and mild NSFW stuff on my dash is fine but I can’t deal with a lot of it. Thanks!)

🌸 Witchcraft stuff, especially posting original content!

🌸 Fashion and sewing, especially mori kei, cottagecore-ish-themed clothing, handmade pieces and that kind of thing.

🌸 Self-care, positivity, mental health, neurodiversity, psychology.

🌸 Recipes and cooking, crafts, DIY, foraging, gardening, sewing, self-suffiency, solarpunk, low waste living...pretty much ANY hands-on skill that falls under the broad cottagecore umbrella! There are some talented people on here and I want to support you and learn all I can too!

🌸 ESPECIALLY if you post original content from the categories above, I’d love to check you out!

A bit of background on me: I’m a 20yo (so if minors don’t want to interact, that’s totally fine) white bi woman from Australia who likes cottagecore but not all the racism and elitism and crap that unfortunately goes with it a lot of the time. I’m looking for more cottagecore-ish blogs to follow but a lot of them are the same in that they’re very white and ‘tRadITIonAl GenDeR roLeS’ and gross. I want some diversity on my blog so if you have pretty much anything that differs from that, I’d love to see it!! Thanks 🌷🌱

#non-recipe post

[halolalasrecipes]

Sweet and Spicy Almond Butter Date Latte

#recipe #drinks

[halolalasrecipes]

Belgian Christmas Cookies

Yield: about 60 pcs

⅔ cup butter

1 teaspoon almond extract

1 cup packed brown sugar

2 eggs

1 ⅔ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup finely chopped blanched almonds

½ teaspoon ground cinnamon

2 teaspoons red decorator sugar

2 teaspoons green decorator sugar

Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter and brown sugar. Add eggs, one at a time, beating thoroughly after each addition, then stir in the almond extract. Sift flour, baking powder, and salt together; stir into the creamed mixture until well blended. Turn into a greased 15x10x1 inch jelly roll pan and spread evenly to edges. Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars. Bake for 10 to 12 minutes in the preheated oven, until the edges start to pull away from the sides of the pan. Cut into bars while still warm.

#belgian #christmas dish #dessert #recipe

[halolalasrecipes]

Karjalanpiirakat (Karelian pasties)

Yield: ???

1 decilitre water

½ – 1 tsp salt

2½ decilitre rye flour

Rice filling:

2,5 decilitre water

1 litre milk

2,5 decilitre rice

1 tsp salt

Rinse the rice and place it in boiling water. Simmer until most of the water is absorbed.Add the milk, lower the heat to a minimum, and partially cover the pot. Simmer until the milk has been absorbed and the rice has turned into a thick porridge. Season with salt and leave to cool. Add the flour and salt to the water and mix into a solid, compact dough. Form the dough into a strip and divide into 12 pieces. Roll the pieces into flat thin ovals. Spread some filling on each oval. Then fold the sides towards the center, pinching and making neat pleats along the edge. Bake at 300 ºC for about 10 minutes. Brush them well with melted butter or a butter and water mixture. Place the pasties, separated with baking paper, in a bowl and cover with a towel to soften the crusts. Serve warm with butter or egg butter which is made by mixing equal parts of butter, (cottage cheese) and chopped hard-boiled egg.

#finnish #side dish #recipe

[halolalasrecipes]

Suomalainen sienisalaatti (Finnish mushroom salad)

Yield: ???

3-4 dl of salted mushrooms

1 onion

Dressing:

2 dl cream

1-2 tsp lemon juice or vinegar

1/2 tsp of sugar

dash of freshly ground white pepper

Soak the salted mushrooms until the salt level is right. Press the excess water out and chop the mushrooms. Peel and chop the onion. Check the taste, it should have a slightly sharp tang. Stir the mushrooms and the chopped onions into the dressing. The traditional Finnish mushroom salad is made of salted milk caps. Before salting, the cleaned mushrooms are boiled in plenty of water for five minutes, rinsed and cooled. Then the mushrooms are placed with layers of salt (salt content is 10-15% of the weight of the mushrooms) in glass jars. The mushrooms are pressed down into the jar by covering them with a weight, e.g. a plate with a clean stone on it, and stored in a cold place.

#finnish #salad #recipe

[halolalasrecipes]

Kesäkeitto (Finnish Summer Soup)

Yield: 4

2 cups water

5 small potatoes, peeled and halved

1 teaspoon salt

⅛ teaspoon ground black pepper

2 tablespoons butter

6 cups green onions, cut into 3 inch lengths

12 baby carrots

1 ½ pounds fresh green beans, cut into 1-inch lengths

2 cups fresh shelled green peas

2 cups half-and-half

3 tablespoons all-purpose flour

Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes. Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas. In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.

#finnish #soup #recipe