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Simmer Welcome to Simmer! Come learn to cook, find new recipes, and decorate your kitchen! Stickers, prints, and original art

Julia Child knows what's up. If you fail, 9 times out of 10 it's still edible and you learn something. And sometimes you...
10/12/2026

Julia Child knows what's up. If you fail, 9 times out of 10 it's still edible and you learn something. And sometimes you burn the food beyond edibility (but odds are you only do that once before you learn).

09/09/2026

Had the day off, decided to spend it making
• Apple C***r
• Dried Basil
• Garlic Powder
• Garlic Confit
• Sourdough Bread
• Extra-salted Fresh Butter
• Buttermilk

Is this overkill? Yeah, but why not! I saved my dying basil plant from being thrown away, made 3 no-waste recipes, made gifts for three people with free apples from a friend, and made some delicious butter and garlic oil just for me🥰 It’s rare I get to spend an entire day just cooking away, so I took full advantage.

Sourdough starters are both pretty simple and surprisingly tricky. But once you get it, its a no-brainer.Once you have a...
07/09/2026

Sourdough starters are both pretty simple and surprisingly tricky. But once you get it, its a no-brainer.

Once you have a starter established, you get used to the different stages it takes and adapt your feeding schedule around them.

After feeding, your starter will be stiff and dry, like a wet pasta dough or REALLY thick pancake batter. This is good! The flour will hydrate as it matures.

After 8 or more hours, your starter will puff up, be full of bubbles and almost double in size (or more than double!). This is the time to bake with it! This is also known as "peaked." It will smell like yeast and jiggle when you move it around.

After peak, it will deflate and turn dense again- now its hungry. It can stay like this until 24 hours after your last feeding- dont rush! Feeding more than once in a day can weaken your starter.

Not all starters get to stage 4 in less than a day- depends on temperature and feeding schedule. While hungry you might see a grey liquid on top- thats h***h! Its totally fine, just your starter telling you its hungry- mix it in then discard and feed it!

Keeping your sourdough starter fed regularly keeps it super strong for baking, builds its resilience, and resists mold growth. Starters are made by fermentation, if you keep it fed it's own digestion process prevents mold growth. Some starters are hundreds of years old! If you want to or need to feed less often, starters can be kept in the fridge between uses to slow down its digestion. Just take out, warm up, and feed the night before baking!

12/15/2025

DOUBLE FEATURE: Coconut Macroons AND Homemade Almond joy!

2 egg whites
1/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract -optional
Pinch of salt

Melted chocolate for dipping- optional
Plus almonds for the almond joy recipe!

12/12/2025

2 parts sprite (or similar soda; flavored sprite, ginger ale, and soda water would all work well here)
1 oz triple sec or orange juice

juice

12/10/2025

Old Fashioned Christmas cookies! Undoubtedly the most popular recipe I’ve ever made amongst family and friends.

165g butter
140g brown sugar
114g white sugar
1 egg
4.5g vanilla extract
125g all purpose flour
125g bread flour (or more AP flour)
3g baking soda
3g baking powder
4g salt
285g chocolate chips

12/09/2025

This started as an Olive Garden knockoff, but honestly it’s so good that you can’t compare it anymore.

2 32oz cartons chicken stock
1 pkg premade gnocchi
4 chicken thighs
3 tbsp butter
3 tbsp oil
1 cup chopped onion
1 cup chopped celery
3 tbsp (or 3 cloves) minced garlic
1/4 cup flour
3 cups heavy cream
1 cup chopped spinach
1 cup shredded carrot

Salt and pepper
Garlic powder
Onion powder
Thyme
Italian seasoning

12/07/2025

Hello I am still alive! 12 recipes of December is back because I want to make a cookbook and I need 12 more😂 hope yall had an okay year! Mine was very busy lol

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Dracut, MA
01826

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