butter biscuits

this was a recipe i took from tumblr, and i imagine you can find it floating about on there or on pinterest or whatever, but keeping things together in my little space makes them easier for Me to find, so here it is :)

ingredience

• 1 cup unsalted, softened butter
• 1 egg
• 1 cup sugar
• 2 cups flour
• 1 tsp vanilla extract
• 1/2 tsp salt
• extra sugar to dust the top

preheat your oven to 200 celsius and pop your baking tray in the freezer while you prepare the dough. leave the pan ungreased

dump all of the ingredients (aside from the extra sugar) in a bowl and either use an electric mixer like a loser or knead with your hands like a real baker until a dough

take your baking tray out of the freezer and press it out until about 1/4 inch thick, or something like that. dust the top with the extra sugar

bake for approximately 15 minutes, or until the edges are golden brown. cool slightly before cutting and enjoy :)

my partner once added cinnamon to the sugar on top and they were nice like that too so these are quite flexible in terms of what you can add

blondies

the first time i made these i violently fucked them up because i didn't follow the instructions properly and i ended up with a dense, greasy mess that tasted fine but made me feel sick when i ate them. just know that if im not saying 'dump it all in a bowl', there is a REASON.

ingredience

• 200g of stork, or alternative margarine, plus some extra for greasing
• 200g muscovado sugar
• 300g white chocolate, cut into small chunks
• 2 medium eggs
• 50g demerara sugar
• 1 tsp vanilla extract
• 250g plain flour
• 1tsp baking powder
• some flaky salt or similar for dusting
• sprinkles!

preheat oven to 180 celsius. grease your baking tray and then line it with baking paper. the recipe suggests a 20cm x 30cm tray, but anything along those lines should work

in a pot, GENTLY heat your stork/margarine and half of the muscovado sugar (100g) until melted. up the heat and, once bubbling, add half of your white chocolate (150g). stir until melted, then simmer and stir continuously for about 3 minutes. once simmered, leave off the heat to cool and stir occasionally

in a DIFFERENT BOWL, whisk together your eggs, the rest of the muscovado (100g), the demerara sugar, and the vanilla extract until 'light and fluffy'. if you're doing this by hand, just make sure its all combined and relatively light before you add in anything else.

once your caramel is COOLED (slightly above room temp is the hottest it should be), beat that into the mixture unti smooth

add your flour and baking powder, then the rest of the chopped white chocolate (150g) and carefully fold in until combined

pour into your tin and sprinkle the salt and the sprinkles over top

bake for 30-35 minutes until a knife in the center comes out mostly clean. let cool completely in the tin before slicing into squares

i find these taste best when cold, so keep in the fridge

enchilada sauce

this one has no particular measurements i fear

ingredience

• peeled chopped tomatoes
• chopped red peppers
• garlic
• onion
• tomato paste
• stock cube
• broth
• cayenne, black pepper, salt, and sugar are necessary, any other seasonings are up to you.

pot on stove cook your onions and garlic until whenever

add in tomatoes and peppers and cook down until squishy

add in broth, stock cube, seasonings, and tomato paste

i usually use chicken for the broth and stock cube (or bouillon or whatever) because i make chicken enchiladas but the recipe would almost certainly work fine with beef as well

heat until tastes good

probably should blend with like a stick blender or something but i don't have one so i don't do that

this sauce is intended for enchiladas but i have just dipped tortillas into it and eaten it like that before so. go nuts man

also i live in the uk so like good cheese for mexican food is hard to find, i use a cheddar and mozzarella blend for my enchiladas i find it balances texture and flavour well