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"Do what you feel in your heart to be right, for you'll be criticized anyway." —Eleanor Roosevelt.
@Jazmyn I get what you mean with red velvets always being so dry. I think it comes from over-flouring the pan? The cream cheese frosting is so addicting that I only make this cake for holidays. If I have to share it, there won't be leftovers that I'll snack on and I won't feel guilty XD
And oml those truffles sound so good. My hubby recently made a cheesecake with oreo crust too. There's leftover cookies...ahh...
@DANNYdani The pie reminds me of a pudding pie but with Hersheys. I've never liked pudding pie that much, but your version sounds and looks so much more delicious _(-ω-`_) Definitely trying it out this Halloween!
This is a really simple recipe that's great for when you don't want to spend much time in the kitchen. Tastes as simple or complex as you want it to, and it's easy to prep in the freezer for days you don't want to cook. Shredded chicken, broccoli and fried rice. Scaled for 1 person so double, triple, etc. as needed. This is my go-to recipe when I end up needing to cook suddenly because there's so little ingredients and it's done in 10minutes or less if you prep.
- 1 Chicken breast
- 2 Heads of broccoli
- ½ Rice (any type you like, but I prefer Jasmine White)
- 1 cup mixed veggies (carrot and peas)
- Teriyaki sauce (I like this one because I don't need to think about spices, shake well before using it)
- Soy Sauce
- Vegetable oil (or canola)
Can always add more vegetables if you want, or split the chicken breast with someone. Chicken thighs work as well but I think those make the food taste too greasy. Maybe I'm not cooking them right /shrug
- You can boil the rice ahead of time, and when it's done place it in the fridge for a day or two. The less moisture in the rice, the better it'll fry. Freezing rice before it's fully dry can turn it into mush, so be wary of that. Most times it's better in the fridge.
- You can also cut up the chicken and freeze that, so when you go to cook this you just put it in the pan. If you cut it small enough, you shouldn't have to worry about it dethawing too slowly and leaving the inside pink. If you're feeling up to it, marinate the chicken in soy sauce then freeze that.
1. If you didn't prep the rice, start boiling it now.
2. While the rice is cooking, chop up the chicken and clean the breast. If you're feeling extra lazy, boil the chicken breast(takes around 30min) then shred it and clean it. It's ok to take out the chicken before it's cooked thoroughly because of a later step. Overboiling will make the chicken rubbery, so don't worry if it's taken out too soon. You can cut the broccoli while waiting for food to cook.
3. When the rice is done, place it on the pan with an empty circle in the center. Add a tablespoon of oil to the center, as well as 3 tablespoons of soy sauce. Wait for the oil to heat up before mixing the rice into it. When the rice starts to get cripsy, create the circle in the center again and put the veggie mix in there. Add some more soy sauce on top, and once the veggies are cooked, mix it into the rice. When all of the rice is cripsy and browned, the fried rice is done.
4. Transfer the rice to a bowl or plate, and add around 3teaspoons of soy sauce to the pan again. You're going to cook the cut up chicken breast, or cook the shredded chicken(if you opted to boil it instead). Once the chicken is thoroughly cooked, add the cut up broccoli and add some more soy sauce, just enough to help the broccoli cook to taste. Then you'll add teriyaki sauce and cook that until it's either boiling or seared to the chicken and broccoli(depends on how much you add for which will happen).
5. Top this on the rice from earlier
6. Add furikake if you have it, it's good
I'm more of a baker than a chef. So I'm going to tempt everyone with sugar~! (ﾉ´ヮ´)ﾉ*:･ﾟ✧
I make this for Thanksgiving when I'm too lazy to do anything else: RED VELVET CHEESECAKE
Why the picture is sideways, I'll never know. It's straight everywhere else I preview it ¯\_(ツ)_/¯
I had to omit red food coloring due to an allergy for someone at that party, so that picture isn't as vibrant as red velvet usually is.
It's a 3-tier 9inch cake, serves around 8-12 people.
- 16oz cream cheese (room temperature)
- ¾ cups granulated sugar
- 2 eggs (room temperature)
- ½ cup heavy cream
- 1 tablespoon vanilla extract
Red Velvet Cake
- ½ cup unsalted butter (room temperature)
- 1½ cups granulated sugar
- 2 eggs
- ¼ cup unsweetened cocoa powder
- 1½ teaspoon vanilla extract
- 1 cup buttermilk
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon distilled white vinegar
NOTE: Red food coloring to the color you desire, takes me around 5 tablespoons to get a bright red. You can also do a ½ cup of cocoa powder no issues, if you think it won't taste chocolate-y enough. If you add more, you may need to change the flour ratio so the cake isn't too dry.
Cream Cheese Icing
- 1 cup butter (room temperature)
- 8oz cream cheese (room temperature)
- 5 cups powdered sugar
- 2 tablespoons vanilla extract
NOTE: This makes quite a bit of frosting, enough for a half inch layer around the cake. I'd personally cut this in half, but some people like the frosting a lot or you may not want leftover cream cheese as it comes in 8oz packages ( ´ ▽ ` )ﾉ
DIRECTIONS Part 1 - Cheesecake
1. Preheat oven to 350°F. I used a 9-inch pan. Line the edges with parchment paper.
2. Mix the cream cheese and sugar until entirely smooth, and add eggs one at a time(until completely smooth each time). Add heavy cream and vanilla extract and continue mixing until it's blended in well. It's easiest with an electric mixer, but a whisk or a fork(I used that) works well too if you don't mind a workout XD
3. When you put the cheesecake in the oven, on a rack below it have a pan with water. It makes the cheesecake moist! It takes about 40minutes to an hour to get the edges stiff but the middle still jiggly. It will continue to cook after you take it out of the oven, so do not wait for the edges to brown or you'll get a sticky-in-your-mouth "feels like melted chalk" cheesecake.
4. When done in the oven, let it chill in the fridge overnight. Or at least 5hours, if you want to do this entire cake in one day.
Part 2 - Red Velvet Cake
1. Preheat oven to 350°F. 9-inch pans again, so it stacks evenly. Springfoam are definitely the easiest to make stacked cakes with, as you won't have to worry about flipping the pan to get the cake out. No matter the pan used, as long as you line the edges with butter and parchment paper(even if it says nonstick) you'll be fine. Can also flour the pan after that for extra nonstick guard. Wait for the cakes to completely cool before removing them from the pan, or your cake will fall apart and that'd be sad (⌯˃̶᷄ ﹏ ˂̶᷄⌯)
2. Mix the butter and sugar until smooth, then add eggs one at a time. Add vanilla extract, vinegar, buttermilk, and red food coloring(if you're using it). Everything wet first. Like the cheesecake, you want to make sure everything is thoroughly mixed before adding more ingredients.
3. With a sifter, shake in the cocoa powder, salt and flour. It's easiest to add it bit by bit to make sure it's mixed in smoothly. You don't have to sift these ingredients, but I'd recommend it as it makes the cake is light and fluffy instead of dense and heavy. It'll make the cake not squish itself when you stack it.
4. Bake in the oven for around 30-40mintues or until you can dip a toothpick/knife in the center and it comes out clean.
5. When the cakes cool, remove them from the pans.
Part 3 - Icing
1. Whip the butter and cream cheese until well blended. Add in the sugar and vanilla mix.
2. Continue whipping it until the frosting is fluffy and the texture you desire.
NOTE: You can vary the ratios of sugar and vanilla to taste, just be warned it won't need to be super sweet because of the red velvet cakes and cheesecake.
Part 4 - Assembly
1. It's pretty straightforward. You're going to layer it by placing one cake, the cheesecake on top of that, then the other cake on top of the whole thing. After that you'll cover it with the frosting.
2. You can use a tiny bit of frosting between layers to help them stick together while your assembling it. Can also do this to help the cake stick to the plate or display. Too much frosting can make them slide, so keep it thin! You shouldn't be able to tell you did that, for reference.
3. If the cakes aren't cooled, crumbs will mix into the frosting and can melt the icing. It will be messy.
4. You may need to level one or all of the cakes so they're flat and stack more securely. Don't want anything sliding off!
5. If you omitted the cheesecake, I like to shred some dark chocolate and sprinkle that on top.
Did we accumulate the same amount of "strikes" and got the same warning at the same time? I really don't know or understand fully how that goes, but that's what I was told as to why I got a warning this time.
We're getting warnings that don't expire for seemingly small things
It'd be nice to know derailing threads was bad before you got the warning. Were you ever warned for it before getting the official warning? It looks incredibly inconsistent to dish out punishments for it happening once, but not even let anyone know anywhere(not even in the Code of Conduct) that derailing threads is a punishable action. Up until now, we're led to believe it's only bad if it's done with ill intent. I suppose it makes sense why some things seemed ignored, as it's likely a "strike" leading up to an official warning. But from a user perspective, that appears to be extremely spastic and lazy moderating.
I don't know the pros and cons to this, but if there was a way to communicate when we get these "strikes," I'm sure most people would stop warn-able behavior. From what I can infer in this thread, no one even knew they were doing anything wrong until they received the warning. It's lack of clarity like this that makes it seem like there is a huge deal being made over seemingly small instances(which in turn creates a lot of FUD, such as putting a moderator's bias into question).
This isn't the perfect solution, but it can work temporarily;
You can put every item you don't want in one bag and unequip that bag. The bag won't leave your inventory, you won't drop it, and every item in that bag will show up in a temporary inventory. Just don't touch it and everything will drop in a couple minutes. The downside is you'll need to organize your inventory and double check that there is nothing important left in the bag. It would be nice to be able to cycle through items in the temporary inventory, in order to double check that.
Alternatively, to save yourself from needing to drop fish to begin with, you can do this...
For extra rows like the bottom, I used some items I was saving for later use. You can use free HS trees to fill in any blanks. They cost 3 homestead stones. Just use anything stackable. You want to make sure there are no 1x2 spaces. When you're done fishing, you can use the magnet above your equipment to stack all of the jars and HS trees.
It would be really cool if they were added to the construction list. I know we have some Homestead updates coming, so it's possible that they'll revisit the list at some point. Personally, I'd love if they added older HS items from gachas to the list, or made an event to get them again. A lot of filler items in gacha, maybe after an item is a year or two old, could be obtainable through crafting, dungeons, or various other types of quests(although I don't think it should be easy). I could be wrong on the practicality of it, but it wouldn't hurt current profits and f2p players could get the content eventually without hoping to find someone selling it.