Cookbook

[Laverna]

Aseries of recipes inspired by our characters and yes, you can have recipes are inspired by your characters too

 

[Laverna]

Laverna’s jalapeño poppers
5–6 large jalapeños • 4 oz cream cheese, softened • 4 oz Colby Jack cheese, shredded • 1 tsp dried rosemary, finely crushed • 1 tsp dried thyme • 1/2 cup Panko breadcrumbs • 1/4 cup milk (for dipping) • Vegetable oil, corn oil, or coconut oil (for frying) Instructions: 1. Prep the Jalapeños: • Wash the jalapeños and pat them dry. • Cut off the tops of the jalapeños and use a small spoon or melon baller to carefully scoop out the seeds and membranes, leaving a hollow “tube” of the jalapeño. Be careful not to tear the sides. 2. Make the Filling: • In a small bowl, mix the softened cream cheese, shredded Colby Jack cheese, rosemary, and thyme until well combined. 3. Stuff the Jalapeños: • Using a spoon or piping bag, stuff each hollowed-out jalapeño with the cheese mixture, pressing it in to ensure it stays packed tightly and doesn’t fall out. 4. Prepare the Coating: • Pour the Panko breadcrumbs into a shallow bowl. • Pour the milk into another shallow bowl. 5. Coat the Jalapeños: • Dip each stuffed jalapeño into the milk, making sure the whole stuffed pepper is lightly moistened. • Roll the moistened jalapeño in the Panko breadcrumbs until fully coated. 6. Fry the Poppers: • Heat about 1 inch of oil in a deep skillet or saucepan over medium heat (around 350°F or 175°C). • Carefully place the coated jalapeños into the hot oil, a few at a time, making sure not to overcrowd the pan. • Fry the jalapeños for 2–3 minutes on each side, or until golden brown and crispy. 7. Drain and Serve: • Using a slotted spoon, remove the fried jalapeños from the oil and place them on a plate lined with paper towels to drain excess oil. • Serve warm as a snack, appetizer, or side dish.

 

[Tenchi Masaki]

It’s funny how your dual guns have that name in the story

 

[Lucy]

Lucy's Cinnamon Roll Monkey Bread

• ½ cup white sugar
• 1 teaspoon ground cinnamon
• 1 (12.4 ounce) package refrigerated cinnamon roll dough with icing
• ¼ cup unsalted butter, melted
  
  Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan.
  
  Mix sugar and cinnamon together in a bowl.

Set icing packet aside. Cut cinnamon rolls into quarters. Dip pieces in melted butter, coat in cinnamon-sugar, and place in the prepared pan.

Bake in the preheated oven until dough has risen and top is golden brown, 20 to 25 minutes; drizzle icing over top and let cool in the pan for 5 minutes. Turn the monkey bread out onto a plate and serve warm.

 

[Laverna]

It’s funny how your dual guns have that name in the story

Awesome

 

[Jade]

Jade's Caesar Salad

(This recipe is based on Caesar Cardini's recipe at his restaurant in Tijuana, Mexico in the 1920s, however Jade is making her version of this salad with keto-friendly croutons, grape [cherry] tomatoes and grilled chicken breast and her own Caesar salad dressing)

Keto-Friendly Croutons [based on Wiki Books' garlic croutons recipe in which I don't own whatsoever]

4 slices of keto-friendly French Bread, cubed
Into a shallow bowl put in two cloves of minced garlic and pour in four tablespoons of olive oil let it soak the longer the garlic flavor will come.

Preheat the oven at 350-degree.

Strain the olive oil into a frying pan and then add the bread cubes, then tossed to coat in oil.
Then spread the bread cubes into a baking sheet and sprinkle with Kosher salt. Bake for ten minutes or until crispy and dry then cool it down.

Clean 20 Romaine lettuce leaves and crisp them in a refrigerator for one hour before chopping.

Wash 1/2 cup of grape [cherry] tomatoes then set aside.

One pound of skinless, boneless chicken breast, wrapped in a clear wrap, then use a mallet or a skillet to pound the chicken breast.

Jade's version of Caesar's salad dressing

3 tablespoons of low sodium soy sauce (in the original version from Caesar Cardini they used minced anchovies to have an extra flavor, but Jade remembers her old doctor's advice not to eat too much salty foods)

3 tablespoons of minced fresh garlic

1 tablespoon of organic Dijon mustard (regular Dijon mustard contains white wine, but Jade is smart to find the organic version of this mustard better)

2 tablespoons of Worcestershire sauce (this sauce contains anchovies, and Jade prefers Lea & Perrins because it doesn't contain high fructose corn syrup or msg/monosodium glutamate)

1 tablespoon of lime juice (chefs uses lemon juice but not Caesar Cardini he used lime juice)

In a wooden [or any bowl to used] whisk the soy sauce, minced garlic, Dijon mustard, Worcestershire sauce and lime juice together.

Then beat in one raw egg yolk to give some texture continue mixing and add a thread of olive oil [about 3/4 cup] slowly until the desire volume and texture.

Now seasoned the chicken breast with Kosher salt and ground or fresh cracked black pepper and then toss in a tablespoon of the dressing, grill the chicken breast until the golden and crisp, 3 to 4 minutes per side, rest before slicing carefully.

And now for the fun part

Add the Romaine lettuce to the dressing carefully add grape [cherry] tomatoes and then the sliced grilled chicken breast, now gently coated with the dressing.

Serve on a salad plate carefully top with three tablespoons of grated Parmesan cheese and the keto-friendly croutons and add ground or fresh cracked black pepper to taste.

[Serve about 4]

(And no, I don't own anything from Caesar Cardini whatsoever)

 

[Laverna]

Laverna's upcoming birthday cake.



Chocolate Cake (9-inch / 24 cm round) – Dairy-Free

Ingredients:
• Cocoa powder: ¾ cup (90 g)
• Hot coffee: 1¼ cups (300 ml)
• All-purpose flour: 1¾ cups (225 g)
• Baking soda: 1½ tsp
• Baking powder: ¾ tsp
• Salt: 1 pinch
• Eggs: 3 large
• Sugar: 1¼ cups (255 g)
• Coconut milk (full-fat): ½ cup (112 ml)
• Oil (vegetable, canola, or coconut): 6 tbsp (90 g)
• Vanilla extract: 1½ tbsp
• Vinegar (white or apple cider): 1½ tbsp
• Optional: 2–3 tbsp coconut butter, melted

Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch pan.
2. Mix dry ingredients in a large bowl.
3. Whisk together sugar, eggs, coffee, coconut milk, oil, melted coconut butter, vanilla, and vinegar.
4. Combine wet and dry ingredients until smooth.
5. Pour into pan and bake 30–35 minutes. Check with a toothpick. Cool completely.

⸻

Chocolate Buttercream – Dairy-Free with Coconut Butter

Ingredients:
• Vegan butter: 2 cups (450 g)
• Coconut butter: 3–4 tbsp (50–75 g)
• Cocoa powder: ⅔ cup (75 g)
• Powdered sugar: 2½–3 cups (300–360 g)
• Dark chocolate (dairy-free): 4 oz (120 g), finely chopped
• Coconut milk: ¼ cup + 2 tsp (90 g)

Instructions:
1. Whip vegan butter + coconut butter until fluffy.
2. Gradually add powdered sugar and cocoa.
3. Melt chocolate with coconut milk and mix into buttercream.
4. Frost cooled cake.

⸻

Chocolate Ganache – Dairy-Free with Coconut Butter

Ingredients:
• Dark chocolate (dairy-free): 7 oz (195 g)
• Coconut cream (thick part): ¾ cup (180 ml)
• Coconut butter: 1–2 tbsp
• Vanilla extract: 1 tsp (optional)

Instructions:
1. Place chopped chocolate in a heatproof bowl.
2. Heat coconut cream until it simmers.
3. Pour hot cream over chocolate, let sit 2–3 min.
4. Stir in coconut butter and vanilla until smooth and glossy.
5. Cool slightly and pour over frosted cake.