commit: af830a25d632a3131a5298e6d616977cefe7256b
parent 1f8eb8ba7a8fad39034c1d57fc132198f65bcba3
Author: rekkabell <rekkabell@gmail.com>
Date: Sat, 10 Oct 2020 16:10:01 -0700
*
Diffstat:
3 files changed, 6 insertions(+), 6 deletions(-)
diff --git a/site/chocolate_chip_cookies.html b/site/chocolate_chip_cookies.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — chocolate chip cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>chocolate chip cookies</h1><h2>12 — 20 minutes</h2><img src='../media/recipes/chocolate_chip_cookies.jpg'/><p class='col2'>I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips.html'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>"I followed the recipe, but my cookies don't look the same as yours!" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. </p><dl class='ingredients'><h3>cookie mix</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>120 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>2.5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>75 g</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>92 g</u></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>113 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>45 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5 ml</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>7 g, ground</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b> <u>170 g</u></a></dt></dl><ul class='instructions'><li>Measure <i>113 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.</li><li>Heat oven to <u>190 °C (375 °F)</u>.</li><li>In a small bowl, mix <i>7 g (1 tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.</li><li>Mix <i>120 g (1 cup)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>113 g (1/2 cup)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.</li><li>Add the wet ingredients to the dry, and mix well (but don't over do it).</li><li>Add <i>170 g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.</li><li>Scoop up generous balls of dough and lay on a baking sheet, leave plenty of room inbetween. </li><li>Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures so I need to bake them for the longer time. See notes in above description.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — chocolate chip cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>chocolate chip cookies</h1><h2>12 cookies — 20 minutes</h2><img src='../media/recipes/chocolate_chip_cookies.jpg'/><p class='col2'>I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips.html'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>"I followed the recipe, but my cookies don't look the same as yours!" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. </p><dl class='ingredients'><h3>cookie mix</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>120 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>2.5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>75 g</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>92 g</u></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>113 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>45 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5 ml</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>7 g, ground</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b> <u>170 g</u></a></dt></dl><ul class='instructions'><li>Measure <i>113 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.</li><li>Heat oven to <u>190 °C (375 °F)</u>.</li><li>In a small bowl, mix <i>7 g (1 tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.</li><li>Mix <i>120 g (1 cup)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>113 g (1/2 cup)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.</li><li>Add the wet ingredients to the dry, and mix well (but don't over do it).</li><li>Add <i>170 g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.</li><li>Scoop up generous balls of dough and lay on a baking sheet, leave plenty of room inbetween. </li><li>Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures so I need to bake them for the longer time. See notes in above description.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/houjicha_overnight_oatmeal.html b/site/houjicha_overnight_oatmeal.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — houjicha overnight oatmeal</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>houjicha overnight oatmeal</h1><h2>2 servings — 10 minutes</h2><img src='../media/recipes/houjicha_overnight_oatmeal.jpg'/><p class='col2'>Oats are made better with the nutty and earthy flavour of houjicha. If you're not familiar with houjicha, visit a tea shop and ask for it, it's a Japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavour to oatmeal without overpowering it.<br /><br /><b>Suggestions</b><br /><br />If your nut milk is sweetened, you may not need an added sweetener. It's also possible to use a tea strainer instead of a cloth bag, by just puttin the loose leaves in it and letting it sit in a shallow pan. Just keep an eye on it to make sure it doesn't tip!</p><dl class='ingredients'><h3>oatmeal</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>370 ml</u></a></dt><dt><a href='houjicha.html'><img src='../media/ingredients/houjicha.png'/><b>houjicha</b> <u>20 g</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>30 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>100 g</u></a></dt></dl><ul class='instructions'><li>Put <i>20 g (4 tsp)</i> of <a href='houjicha_leaves.html'>houjicha leaves</a> in a thin cloth bag, or in a thin cloth with the four corners tied into a bundle. Keep aside.</li><li>In a small pot, bring <i>370 ml (1 1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> to a boil. Reduce heat, place cloth bag and and let tea infuse for <u>5 min</u>, or longer, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste.</li><li>Remove cloth bag, and press all liquid out of it and into the pot below using your hands. Stir <i>30 ml (2 tbsp)</i> of <a href='maple_syrup.html'>maple syrup</a> (or other sweetener) , <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and stir until well mixed.</li><li>Stir in <i>100 g (~1 cup)</i> of <a href='rolled_oats.html'>rolled oats</a>, cover and let sit for <u>4-5 hours or overnight</u>. Enjoy the next day with toppings like fresh fruit, ground flax seeds or other nuts and seeds.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — houjicha overnight oatmeal</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>houjicha overnight oatmeal</h1><h2>2 servings — 10 minutes</h2><img src='../media/recipes/houjicha_overnight_oatmeal.jpg'/><p class='col2'>Oats are made better with the nutty and earthy flavour of houjicha. If you're not familiar with houjicha, visit a tea shop and ask for it, it's a Japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavour to oatmeal without overpowering it.<br /><br /><b>Suggestions</b><br /><br />If your nut milk is sweetened, you may not need an added sweetener. It's also possible to use a tea strainer instead of a cloth bag by putting the loose leaves in it, and letting it sit in a shallow pan. Just keep an eye on it to make sure it doesn't tip!</p><dl class='ingredients'><h3>oatmeal</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>370 ml</u></a></dt><dt><a href='houjicha.html'><img src='../media/ingredients/houjicha.png'/><b>houjicha</b> <u>20 g</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>30 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>100 g</u></a></dt></dl><ul class='instructions'><li>Put <i>20 g (4 tsp)</i> of <a href='houjicha_leaves.html'>houjicha leaves</a> in a thin cloth bag, or in a thin cloth with the four corners tied into a bundle. Keep aside.</li><li>In a small pot, bring <i>370 ml (1 1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> to a boil. Reduce heat, place cloth bag and and let tea infuse for <u>5 min</u>, or longer, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste.</li><li>Remove cloth bag, and press all liquid out of it and into the pot below using your hands. Stir <i>30 ml (2 tbsp)</i> of <a href='maple_syrup.html'>maple syrup</a> (or other sweetener) , <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and stir until well mixed.</li><li>Stir in <i>100 g (~1 cup)</i> of <a href='rolled_oats.html'>rolled oats</a>, cover and let sit for <u>4-5 hours or overnight</u>. Enjoy the next day with toppings like fresh fruit, ground flax seeds or other nuts and seeds.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/src/recipes.c b/src/recipes.c
@@ -434,7 +434,7 @@ add_serving(&chickpea_salad_sandwich_chickpea_salad, &cayenne_pepper_powder, "1.
add_part(&chickpea_salad_sandwich, &chickpea_salad_sandwich_chickpea_salad);
// chocolate chip cookies
-Recipe chocolate_chip_cookies = create_recipe("chocolate chip cookies", basic, "12", 20191206, 20);
+Recipe chocolate_chip_cookies = create_recipe("chocolate chip cookies", basic, "12 cookies", 20191206, 20);
set_description(&chocolate_chip_cookies, "I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips.html'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>\"I followed the recipe, but my cookies don't look the same as yours!\" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. ");
RecipePart cookie_mix = create_part("cookie mix");
add_instruction(&cookie_mix, "Measure <i>113 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.");
@@ -674,7 +674,7 @@ add_part(&hop_ice_cream, &hop_ice_cream_hop_ice_cream);
// houjicha overnight oatmeal
Recipe houjicha_overnight_oatmeal = create_recipe("houjicha overnight oatmeal", sidedish, "2 servings", 20140904, 10);
-set_description(&houjicha_overnight_oatmeal, "Oats are made better with the nutty and earthy flavour of houjicha. If you're not familiar with houjicha, visit a tea shop and ask for it, it's a Japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavour to oatmeal without overpowering it.<br /><br /><b>Suggestions</b><br /><br />If your nut milk is sweetened, you may not need an added sweetener. It's also possible to use a tea strainer instead of a cloth bag, by just puttin the loose leaves in it and letting it sit in a shallow pan. Just keep an eye on it to make sure it doesn't tip!");
+set_description(&houjicha_overnight_oatmeal, "Oats are made better with the nutty and earthy flavour of houjicha. If you're not familiar with houjicha, visit a tea shop and ask for it, it's a Japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavour to oatmeal without overpowering it.<br /><br /><b>Suggestions</b><br /><br />If your nut milk is sweetened, you may not need an added sweetener. It's also possible to use a tea strainer instead of a cloth bag by putting the loose leaves in it, and letting it sit in a shallow pan. Just keep an eye on it to make sure it doesn't tip!");
RecipePart houjicha_overnight_oatmeal_oatmeal = create_part("oatmeal");
add_instruction(&houjicha_overnight_oatmeal_oatmeal, "Put <i>20 g (4 tsp)</i> of <a href='houjicha_leaves.html'>houjicha leaves</a> in a thin cloth bag, or in a thin cloth with the four corners tied into a bundle. Keep aside.");
add_instruction(&houjicha_overnight_oatmeal_oatmeal, "In a small pot, bring <i>370 ml (1 1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> to a boil. Reduce heat, place cloth bag and and let tea infuse for <u>5 min</u>, or longer, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste.");
