Baby Cthulu
Panda Bread

3 cups Gold Medal unbleached all-purpose flour
2 1/2 tbsp sugar
1 cup milk w/ 1 egg yolk (both should total 1 cup together)
3/4 tbsp salt
1 1/2 tbsp unsalted butter, softened
1 tbsp green tea (matcha) powder mixed w/ 2 tsp hot water, OR green food coloring
3 1/2 tsp cocoa powder mixed w/ 1 1/2 tsp hot water
2 1/4 tsp active dry yeast

In a small bowl, microwave milk and egg yolk for about 30 seconds. Set aside. In the bowl of a stand mixer, combine flour, sugar and yeast. Add in butter, salt and milk mixture, stirring on low speed with the dough hook attachment. Increase speed to medium and knead until dough comes together and pulls away from the sides, about 5-10 minutes. If the dough is sticky, add a tbsp-ful of dough at a time until it is smooth and elastic.

Divide dough into three pieces, two about equal and one about 1/3 the size of the other two.

Place one of the large pieces in the stand mixer bowl and mix with green tea/water mixture OR green tea food coloring until desired color is reached. Remove dough from bowl and place in a lightly greased bowl, covered, to rise until doubled.

Clean stand mixer bowl, then place smallest piece of dough in stand mixer and combine with cocoa powder/water mixture until color is blended through. Remove dough from bowl and place in a separate, lightly greased bowl, covered, to rise until doubled.

Place plain piece of dough in a separate, lightly greased bowl, covered, to rise until doubled. All pieces should double in about an hour.

Once dough is risen, on a floured surface, divide plain dough in thirds, with one piece being half the size of the other two (as you did before). Use one of the larger pieces to form the face. Divide the cocoa dough in quarters and use two quarters to form the eyes.

Quickly place the smallest piece of plain dough between the eyes to keep them in place. Stretch remaining piece of plain dough over the whole bread to lock everything in place.

Take last two quarters of cocoa dough and form the ears.

Divide green dough in two pieces, one twice the size of the other. Take the small piece to fill in the space between the ears. Take the larger piece of green dough and stretch over the whole bread to lock everything in place.

Place dough in a lightly greased loaf pan, cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F.

Once dough is risen, bake for about 30 minutes or until golden brown on the outside (the inside should register 190 degrees F). Allow to cool completely on a cooling rack before slicing or serving.

Makes 1 loaf.

Peach Delicious
Baby Cthulu

Peach Liqueur


2 pounds peaches
750ml vodka
4 Lemon peel strips, scraped
1 Cinnamon stick

Sugar Water
¼ cup + 2 Tablespoons sugar
¼ cup water

Remove the stones from the peaches but cutting around the diameter then twisting the halves apart.  Cut into ¼ inch slices and add to a ½ gallon glass container. Add lemon peels, cinnamon and vodka, close lid tightly and give it a shake. 

Stir the mixture daily and strain out the peaches after one week. This can be done using a cheesecloth placed in a colander. Discard the peaches.

In a small saucepan whisk together the sugar and water constantly over medium heat until the sugar is dissolved. Stir it into the peach vodka mixture. Bottle and age at least two weeks so the liqueur gets a chance to mellow out. Store the bottle in the freezer and enjoy cold for best results.

Summer Time
Baby Cthulu

Watermelon Ice Pops

1 tablespoon gelatin  (1/4 oz or 7 g packet)
1/4 cup boiling water
1/2 seedless watermelon
1/2 cup granulated sugar
1 tablespoon fresh lemon juice or 1 tablespoon lime juice

Sprinkle gelatin over boiling water and immediately stir until dissolved, about a minute.
Use an ice cream scoop to remove red watermelon flesh; measure out 4 cups and add any juice left in scooped watermelon half.
Whirl watermelon with sugar and lemon juice in blender then strain, reserving juice.
Thoroughly stir in dissolved gelatin. (There should be about 4 cups) Measure into ice pop moulds and freeze for several hours until frozen.


Baby Cthulu

Big breakfast in a tiny little package.

6 slices bacon, uncooked or pre-cooked (can use turkey bacon)
6 slices white or wheat bread
1/2 c shredded cheese (i like cheddar, but you can use a mix)
6 eggs
salt + pepper to tatse

Preheat the oven to 400° F. Spray large muffin pan with cooking spray.
In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy (if using precooked bacon skip this step).
Cut out circles in each piece of bread using a cookie cutter or a drinking glass turned upside down. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread.
 Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15-20 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.
Serves 4-6

Courtesy of Just A Pinch.

A Rose is a Rose
Baby Cthulu

Persian Love Cake

Candied rose petals

2large egg whites
1/2 cup sugar
Petals from 3 organic roses

1cup cake flour
14 tbsps baker's sugar or superfine sugar, divided
1 1/2 tsps baking powder
1/4 tsp coarse kosher salt
3 large eggs, separated
6 tbsps water
1/4 cup canola oil
1 tsp grated lemon peel
1/4 tsp whole cardamom seeds (removed from about 5 green cardamom pods

2 1/2 cups chilled heavy whipping cream, divided
Pinch of saffron threads
2/3 cup powdered sugar
1 tsp rose water
2 tbsps natural unsalted pistachios

Candied rose petals
Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.

Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. DO AHEAD Can be prepared 1 day ahead. Wrap and store at room temperature.

Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.
Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.

Make 8 servings

Courtesy of Bon Apetit.

You can scale this cake down or cut it up and serve one serving at a time.

Uhmmm, Cheese
Baby Cthulu

Candle Cheesecake

I cleaned up the original recipe translation quite a bit for clarity.

120 g cream cheese (4.2 oz)
10 g gelatin (0.4 oz)
50 ml water (3.38 tablespoons)
50 g milk (1.75 oz)
45 g sugar (1.6 oz)
Juice of ¼ of a lemon
170 ml fresh cream (3/4 cup)
2 strawberries
50 g sugar (1.75 oz)
1 tablespoon water

100 ml fresh cream (1/2 cup)
8 g sugar (0.3 oz)
Splash of vanilla extract

*Soak gelatin in water for 15 minutes. Put cream cheese in a bowl to soften. Remove the stems from the strawberries, wash, and pat dry.

Mix milk and sugar in the pot, bring to a boil. Remove from heat and add gelatin until melted.

In a separate bowl add the cream and rest on another bowl filled with ice water for 6 minutes (Bain marie?). Add the cream cheese.

Add lemon juice to the milk and sugar mixture, then combine into the cream cheese. Before it settles, fill the glass containers with the mixture and chill in the refrigerator.

To make the caramel strawberries, Mix the sugar and a tablespoon of water in a pot over heat. When it caramelizes and changes color, add more water. Coat the strawberries thoroughly and evenly. Using a bamboo skewer pushed into the strawberry, coat the strawberry thoroughly with caramel. It is easiest when this is done while tipping the pot. Place standing in a cup or container and refrigerate. Once chilled, heat the bottom of the cup by placing it in a deep bowl of hot water. Slip it from the cup and place it on a plate.

In a bowl, mix cream, sugar, and vanilla extract, and place over a bowl of ice water. Let stand for 6 minutes. Pour over the cheesecake and top with the strawberry.

Make 2 cheesecake candles.

From Gothic and Lolita Bible

A Little Touch of Indulgence
Baby Cthulu

Gooey Buttery Cookies

This recipe is highly adaptable and substitution is easy in order to find your favorite cookie flavors.

1 bx  Duncan Hines butter recipe cake mix 
1 stk  butter 
1/4 tsp  vanilla extract 
1 pkg  cream cheese @ room temp (8 oz. pkg) 
1  egg 

Combine all ingredients with electric mixer until well blended. Chill dough for 2 hours. Roll into balls (about walnut size). Roll balls in powdered sugar. Bake on ungreased cookie sheet in 350 degree oven for 10 - 12 minutes. Dust with powdered sugar when completely cooled.

Makes approx. 24 cookies.

Any cake mixes can be used, as with addition of nuts, and other things.

A small indulgence, because everyone has sweet tooth sometimes. So, a little bit of naughtiness in your healthy meals doesn't hurt.

Colorful and Nummy
Baby Cthulu

1 cup butter, softened
1 cup white sugar
3 eggs
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 drops red food coloring
1 cup apricot preserves

2 cups ground almonds
3 cups confectioners' sugar
1 egg, room temperature
1 1/2 teaspoons lemon juice
1/4 teaspoon almond extract

Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
Divide batter into 2 equal parts. Add food colouring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
Makes 12 servings

Courtesy of Allrecipe

Quick Dessert
Baby Cthulu

5-minute Mug Cake

4 tablespoons flour 
2 tablespoons sugar 
2 tablespoons cocoa 
1 egg 
3 tablespoons milk 
3 tablespoons butter or oil 
¼ teaspoon vanilla (or peppermint) extract 
1 tablespoon choc chips 
1 large mug 

Add dry ingredients to the mug, and mix well. 
Crack an egg and add it to your mug. Be sure to mix it well to avoid any pockets of flour in the corners. Pour in the milk and oil and mix well. Add the vanilla extract. 
Pop your mug into the microwave & zap for 3 minutes on maximum power (1000watt). Wait until the cake stops rising, and sets in the mug. 
If necessary, run a knife around the sides of the mug, and tip the still warm cake out of the mug and onto a saucer. 

Summery Food
Baby Cthulu

Vietnamese Summer Rolls

1  cup  thinly sliced Bibb lettuce
1/2  cup  bean sprouts
1/2  cup  cooked bean threads (cellophane noodles, about 1 ounce uncooked)
1/2  cup  shredded carrot
1/4  cup  chopped green onions (about 2)
1/4  cup  thinly sliced basil
1/4  cup  chopped mint
6  ounces  cooked peeled and deveined shrimp, coarsely chopped
8  (8-inch) round sheets rice paper

Dipping sauce:
1  tablespoon  sugar
2  tablespoons  rice wine vinegar
2  tablespoons  fresh lime juice (about 1 lime)
1  teaspoon  chile paste with garlic (such as sambal oelek)
1  teaspoon  low-sodium soy sauce

To prepare the rolls, combine the first 8 ingredients.
Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/3 cup shrimp mixture over half of sheet, leaving a 1/2-inch border. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining shrimp mixture and rice paper sheets.
 To prepare dipping sauce, combine sugar and remaining ingredients; stir with a whisk. Serve with summer rolls.

Makes 4 servings.

From Cooking Light

This is a no-cook recipe, if you purchase ready cooked product. The bean sprout can be raw, instead of cooked. If you can't find sambal oelek, sriracha is a fine replacement.


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