With all the continued controversy over recipe blog posts, their length, apps that stole content, and the reasons for seemingly irrelevant life stories attached to them, I’ve wondered if it’s worth blogging about recipes anymore.
Then I remembered the time I went to my grandparents house in 2004 in Jamaica. It was the first time I’d been back since I was a baby…
That was a joke btw; no tangents here!
Back to the matter at hand. Here’s how to make an emerald marine chocolate mint tart. It looks gorgeous and I can only assume it tastes it too.
It was a sad day when they nerfed Mountain Dew in the UK because of the sugar tax. When my cousin introduced it to me in 2003, I’d never tasted anything so sugary, watery, or green in my life. But thanks to Tastemade and James Lamprey, there’s a new way to add the sugar back in the form of a Mountain Dew cheesecake.
Tastemade’s version comes in a rectangle and uses a “Mountain Dew Glaze” containing 1 cup of Mountain Dew and a tablespoon of powdered gelatine but James Lamprey’s version involves no baking and uses a Mountain Dew syrup (1 cup of Mountain Dew with a helluva lot of sugar and corn syrup).
Miltank remains my most hated Pokémon. Fans of the game will know exactly why and which Miltank I mean—Whitney’s Miltank. But the one thing it has going for it is MooMoo Milk.
In-game, MooMoo Milk restores a Pokémon by 100 HP but IRL, it’s not officially a thing so there are a plethora of recipes for it. I settled for this recipe and bottle tutorial (because MooMoo Milk is a brand in the Pokémon world).
MooMoo Milk recipe
1 cup of milk
1/2 tablespoon of agave (1 tablespoon if you want it sweeter) or 1 tablespoon of sugar
1 teaspoon of vanilla extract
Mix together serve
If you don’t want to make the bottle, you can skip to 9:08 for the milk recipe. It might not help you defeat Whitney’s Miltank but it’ll be damn tasty. Now I’m wondering how MooMoo Cheese would taste so I can add it to the growing Cultrface cheese collection.
Emojoie Cuisine uploaded a video of its Taiwanese Castella recipe and my mouth is watering as I write this. I love sponge cakes but this looks especially decadent.
The cake was introduced by Portuguese travellers as “a bread from Castile” which the Japanese later turned into Castella. Nagasaki is now regarded as the birthplace of Castella and the cake was introduced to Taiwan when Japan ruled it. Bakeries refined the recipe and in 1975, Castella varieties included local foods including Taiwanese Longan honey and Japanese cheese.
Stream the video below and turn on subtitles for the recipe (available in Swedish, Russian, European Portuguese, Bangla, Korean, Persian, German, Turkish, Italian, Greek, and Arabic).
My mum used to make banana cakes every now and again and it was delicious. Banana bread is equally as wonderful a creation. So is cheesecake. But what if you put them all together to create a banana bread bottom cheesecake?
That’s what Tasty did. BuzzFeed’s culinary video series are always making unique dishes and this is a great addition to their repertoire. Their recipe only needs four bananas (and all the other stuff of course).
Bad news it also uses gelatin for the cream cheese which is obviously a no-go for vegetarians and vegans (and to be honest, the whole thing is off-limits to vegans) so you might need an alternative solution for that.
Otherwise, this is a fine-looking banana bread cheesecake and I hope to make this one day.