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Gusu Lan Kitchen Blog
Coconut Brownie Recipe
This recipe is for brownies with a chewy coconut filling.
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Preparation time: 20 minutes
Cook time: 30 minutes
Servings: 24
Ingredients
- ¾ cup (170g) butter
- 4-ounce (113g) semi-sweet chocolate bar, coarsely chopped
- 2 cups (400g) granulated sugar
- [...]
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 9-by-13-inch pan or line with parchment paper.
- In a microwave-safe bowl, [...]
Reader Feedback
Average rating: 4.79 stars (121 ratings)
youngblood: Great recipe! Chocolate and coconut are two of my favorite things, so this was perfect. [★★★★★]
outerspace: this blog never misses!! perfect texture, so fudgy and chewy [★★★★★]
takemyhand: I made these brownies for a family party, and they were gone—I kid you not—within minutes. Next time I will double the recipe. Thank you for sharing this! [★★★★★]
daylight: I cut the chocolate chips down by half and added pecans instead. So yum [★★★★★]
↳ Gusu Lan Kitchen: This recipe did not call for chocolate chips or pecans.
wastethenight: i made this recipe and the brownies came out overdone so i would reduce the time by a few minutes [★★★★☆]
yiling_patriarch: i don’t like coconut. can i replace it with something else shredded, like cheese?
↳ Gusu Lan Kitchen: I do not recommend you put cheese in your brownies. If you don’t like coconut, make a different brownie recipe.
yiling_patriarch: i don’t have cocoa powder. can i just skip that step?
↳ Gusu Lan Kitchen: No.
yiling_patriarch: i made these brownies without cocoa powder and when i put them in the oven the batter started to bubble. very scary! [★☆☆☆☆]
↳ Gusu Lan Kitchen: Cocoa powder acts as a starch as well as flavor. The batter will be too liquid if you leave it out. This is your own fault.
Gusu Lan Kitchen Blog
Orange Drizzle Cake Recipe
This is a classic orange drizzle cake. Please ensure you use the correct ingredients and follow the instructions as specified.
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Preparation time: Approximately 10 minutes
Cook time: Approximately 30 minutes (may vary by oven)
Servings: 8
Ingredients
Cake:
- 1 cup (120g) flour
- 3 large eggs at room temperature
- ⅔ cup (130g) superfine sugar
- [...]
Drizzle:
- ½ cup (115g) superfine sugar
- ¼ cup (60ml) freshly squeezed orange juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 9-inch cake pan using butter and dusting of flour, or line with parchment paper.
- In a large bowl, combine [...]
Reader Feedback
Average rating: 4.51 stars (166 ratings)
takemyhand: I’m a huge citrus lover, so this recipe was a delight. Will be making it again (and maybe I’ll even share some with my kids and husband this time! Haha). [★★★★★]
easier: Delicious! Very moist and good orange flavor [★★★★★]
lonelyheart: pretty easy to make for a first-time baker! quite pleased with it [★★★★★]
onlyreason: I had some lemons to use up so I made a lemon drizzle cake instead and it was yummy [★★★★★]
↳ Gusu Lan Kitchen: This recipe is not for a lemon drizzle cake.
wastethenight: the batter was a little thin, so would recommend using a smaller cake pan actually [★★★★☆]
redline: im keto so i replaced the sugar with xylitol as a sweetener. what this recipe FAILS to mention is that xylitol is toxic to dogs!!! so irresponsible. will not be using this blog EVER again. [★☆☆☆☆]
↳ Gusu Lan Kitchen: Nowhere in this recipe does it mention substituting sugar with xylitol. Furthermore, why are you feeding an orange drizzle cake to your dog?
yiling_patriarch: first time making a cake with alcohol! it’s still in the oven but it smells great so far
↳ Gusu Lan Kitchen: There is no alcohol listed in the ingredients for this recipe.
yiling_patriarch: i didn’t have any oranges or orange juice so i replaced those with a can of orange sparkling margarita! tasted super weird [★★☆☆☆]
↳ Gusu Lan Kitchen: Are you being deliberately obtuse?
Gusu Lan Kitchen Blog
Carrot Cake Recipe
This recipe makes a moist and flavorful carrot cake if and only if you follow the recipe exactly. If you make unwarranted substitutions for ingredients or do not follow the steps properly, your cake will not turn out as desired.
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Preparation time: Approximately 25 to 30 minutes
Cook time: Approximately 29 to 31 minutes (may vary by oven)
Servings: 10 to 12
Ingredients
Cake:
- 1 cup (130g) chopped pecans (optional)
- 1½ cups (300g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- [...]
Frosting:
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- [...]
Instructions
- Preheat your oven to 300 degrees Fahrenheit.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- Toast chopped pecans in oven for 7 to 8 minutes, then [...]
Reader Feedback
Average rating: 4.53 stars (231 ratings)
youngblood: Decadent, moist, and DELICIOUS. Highly, highly recommend. [★★★★★]
easier: Big hit at my book club meeting! Thanks for sharing. [★★★★★]
outerspace: I wasn’t too sure if I like carrot cake, but this recipe totally changed my mind. I’m a convert now! [★★★★★]
wastethenight: i’m not a huge fan of pecans, but otherwise it was ok [★★★★☆]
↳ Gusu Lan Kitchen: The recipe clearly states that the pecans were optional.
neverbe: I’m deathly allergic to nuts. Can I still make this recipe?
↳ Gusu Lan Kitchen: Yes. As stated, the pecans are optional, so you can make the cake without them.
noshame: im allergic to carrots. what should i substitute them for?
↳ Gusu Lan Kitchen: You should substitute this recipe for a different recipe that is not for carrot cake.
noshame: really disappointing that this blog isnt willing to accommodate allergies. [★☆☆☆☆]
yiling_patriarch: actually something i learned this week on tiktok is that vegetables are bad for us because they’re full of plant toxins and the only safe option is a fully carnivore diet!! are u advocating for me to consume plant toxins, of which i am sure there are infinite in carrots?? why do u want to poison me, gusu lan kitchen????
↳ Gusu Lan Kitchen: That is ridiculous. You would benefit from logging off the internet and going for a walk.
↳ yiling_patriarch: no time! i have a cake to make!
yiling_patriarch: i don’t like carrots so i used peaches instead. recipe does not mention how difficult it is to grate peaches. i suspect this must be deliberate obfuscation on the part of the blog author. cake had no structural integrity but was still delicious [★★★☆☆]
↳ Gusu Lan Kitchen: Please stop using my recipes.
Gusu Lan Kitchen Blog
Oatmeal Raisin Cookie Recipe
This is a recipe for oatmeal raisin cookies. If you are allergic to oatmeal or raisins, do not make this recipe. I have included a list of recipe notes for your reference to assist you in properly following the instructions to make these cookies. Please carefully follow the recipe and notes to ensure your cookies turn out as desired.
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Preparation time: Approximately 45 to 75 minutes (depending on how long you chill dough for)
Cook time: Approximately 12 to 14 minutes (may vary by oven)
Servings: 25 to 30
Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- ¼ cup (50g) granulated sugar
- [...]
Instructions
- Place softened butter, brown sugar, and granulated sugar in a large bowl, then cream these ingredients together on medium speed using a hand mixer or stand mixer.
- Add eggs one at a time, mixing on high until combined.
- Add vanilla and molasses [...]
Recipe Notes
- Butter: Your butter should be at room temperature (about 65 to 67 degrees Fahrenheit). Do not use excessively soft or melted butter.
- Eggs: Your eggs should also be at room temperature. You will know they are around the right temperature when they are no longer cool to the touch. You will need two large eggs for this recipe.
- Oats: For best results, I recommend using old-fashioned whole oats.
- [...]
Reader Feedback
Average rating: 4.57 stars (259 ratings)
lonelyheart: super tasty! they turned out just right [★★★★★]
takemyhand: This recipe has already become an all-time favorite! The cookies turned out soft and chewy, which is exactly the texture I love. My kids say they don’t like raisins, but even they loved these cookies. [★★★★★]
daylight: Wow, so good! I may or may not have eaten half the batch in one go (don’t tell my personal trainer!) [★★★★★]
wastethenight: i replaced the butter with applesauce and the molasses with maple syrup, so they turned out a bit odd [★★★☆☆]
noshame: i used two eggs like the recipe suggests, but i think a few more were needed as the mixture seemed kinda unbalanced [★★★☆☆]
↳ Gusu Lan Kitchen: How large were the eggs you used?
↳ noshame: just the normal size that quail eggs are
↳ Gusu Lan Kitchen: Typically, if a recipe calls for eggs, that means chicken eggs.
↳ noshame: oh. why wouldnt u specify that then?
yiling_patriarch: not a fan of oatmeal or raisins. should i make these?
↳ Gusu Lan Kitchen: No.
yiling_patriarch: i accidentally burned these bc i was on the phone with my sister and forgot about them. also i don’t like oatmeal raisin cookies [★☆☆☆☆]
↳ Gusu Lan Kitchen: Why are you deducting stars for your own incompetence?
yiling_patriarch: btw nice recipe notes, next time i’ll even read them maybe!
↳ Gusu Lan Kitchen: Why would you not read them this time? I clearly stated in the intro to this recipe that the recipe notes should be followed carefully.
↳ yiling_patriarch: i skipped the intro bc there wasn’t a heartfelt anecdote about this recipe’s personal significance to you that would draw me in
↳ Gusu Lan Kitchen: That seems frivolous.
↳ yiling_patriarch: on the contrary my good sir that would greatly improve my experience on this recipe blog. i might even start reading the instructions too!
Gusu Lan Kitchen Blog
Red Velvet Cupcake Recipe
This recipe yields red velvet cupcakes with cream cheese frosting. If you do not like red velvet, cream cheese, or cupcakes, do not make this recipe. If you are allergic to any of the ingredients, do not make this recipe. See my recipe notes for more detailed information on each of the ingredients and steps listed in the instructions.
I first made red velvet cupcakes many years ago for my brother’s graduation celebration and have been working on perfecting this recipe since then. My brother is a fan of red velvet flavoring.
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Preparation time: Approximately 20 to 30 minutes (depending on competence of baker)
Cook time: Approximately 18 to 22 minutes (may vary by oven)
Servings: 12 to 16
Ingredients
Cupcakes:
- 2 large chicken eggs at room temperature
- 1⅓ cup (166g) all-purpose flour
- ¼ cup (32g) cornstarch
- [...]
Frosting:
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- [...]
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a muffin pan with cupcake liners. As this recipe is designed to make 14 cupcakes, if you only have one 12-cup muffin pan, you will need to bake the last two cupcakes in a second batch.
- With a handheld or stand mixer [...]
Recipe Notes
- Flour: Rather than using cake flour for this recipe, I chose to use all-purpose flour and cornstarch to achieve the same effect. Be sure to sift the flour and cornstarch together to combine it evenly. If you have cake flour on hand, you can substitute the all-purpose flour and cornstarch for 1⅔ cup (195g) cake flour.
- Eggs: Your eggs should be at room temperature. Use two standard large chicken eggs.
- Red food coloring: The amount is up to you, but keep in mind that if you add too much while trying to achieve a dark red color, your cupcakes may end up with a bitter chemical taste. If you’d prefer not to use food coloring at all, simply leave it out, but know that your cupcakes will not look red.
- [...]
Reader Feedback
Average rating: 4.49 stars (290 ratings)
easier: Absolutely delightful. What a treat [★★★★★]
outerspace: thanks to this great recipe, now I know what to make for my husband’s birthday! best taste test ever [★★★★★]
youngblood: Oh I already know these are going to be dangerous for my household! We all can’t get enough of them! [★★★★★]
completemess: Very disappointed in these. They do NOT hold up well. I just got food poisoning from eating one! [★☆☆☆☆]
↳ Gusu Lan Kitchen: How long have you been storing them?
↳ completemess: About two months in the fridge.
↳ Gusu Lan Kitchen: You cannot refrigerate cupcakes or indeed most baked goods for that long.
badomens: The cupcakes themselves were fine but the frosting was disgusting. I didn’t have cream cheese so I used mayonnaise instead and it did not work at all. Maybe mention that next time [★★☆☆☆]
yiling_patriarch: i don’t have buttermilk. can i mix together melted butter and milk and just use that?
↳ Gusu Lan Kitchen: No. That is not how buttermilk is made. You can put 1 teaspoon of either lemon juice or vinegar in a measuring cup and fill it up to ½ cup with milk. Then, let the mixture sit for five minutes.
↳ yiling_patriarch: actually i don’t have milk either. can i substitute with champagne?
↳ Gusu Lan Kitchen: I sincerely hope you are joking.
↳ yiling_patriarch: wouldn’t u like to know!!
yiling_patriarch: i got red food coloring all over the kitchen and my brother thought i killed someone [★★★★★]
↳ Gusu Lan Kitchen: And this is worthy of five stars?
↳ yiling_patriarch: take the wins where u can get them!
yiling_patriarch: great backstory btw, i really feel the personal connection
Gusu Lan Kitchen Blog
No-Bake Cheesecake Recipe
This is a classic cheesecake with a graham cracker crust that is easy to make. With no eggs and no baking in the oven, there is essentially no room for error as long as you follow the listed ingredients, instructions, and detailed recipe notes. I have also included a video tutorial. If you do not like or are allergic to anything in cheesecake, this recipe is not suitable for you.
Cheesecake was one of the first things I ever made as a youth, and there was a great deal of trial and error involved in baking it, which is why I wanted to develop a no-bake recipe. It can be disappointing to go through the effort of making a cheesecake only to fail at the last step.
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Video Tutorial
[video]
Preparation time: Approximately 20 to 30 minutes (depending on competence and speed of baker)
Chill time: At least six to eight hours (preferably 12 hours), up to two days
Cook time: 0 minutes
Servings: 10 to 12
Ingredients
Graham Cracker Crust:
- 2 cups (240g) graham cracker crumbs (approximately 16 graham crackers)
- ⅓ cup (67g) packed light or dark brown sugar
- ½ cup (113g) unsalted butter
Cheesecake:
- 1¼ cups (300ml) heavy cream or heavy whipping cream
- [...]
Instructions
- Stir graham cracker crust ingredients together in a bowl.
- Then, pour the mixture into a 9-inch or 10-inch springform pan. Pack the crust in tightly so it will not fall apart later when you cut your cheesecake. A good way to do this is by using a measuring cup to press it down into the bottom and sides of the pan. Please watch my video tutorial to see how to do this.
- Freeze the crust for 10 to 20 minutes as you [...]
Recipe Notes
- Heavy cream: The most important step in this entire recipe is beating the heavy cream into stiff peaks. This means that when you remove the beaters from the cream, the peaks will hold their shape and stay upright. Doing this properly will ensure your cheesecake filling is suitably thick. It typically takes around four to five minutes to achieve this consistency. If you do not beat the cream long enough, the peaks will be too soft. If you overbeat the cream, it will separate and you will end up making butter. The heavy cream must be cold in order to ensure you reach stiff peaks. Please watch my video tutorial to see what the whipped cream should look like at the correct consistency.
- Cream cheese: Your cream cheese should be at room temperature, but do not let it sit out for longer than two hours, as it will become susceptible to bacteria. Use bricks of real cream cheese, not the spreadable version of cream cheese.
- Graham crackers: If you are not able to get graham crackers, you can substitute for about 18 digestive biscuits (270g).
- [...]
Reader Feedback
Average rating: 4.66 stars (312 ratings)
takemyhand: Lord knows I’ve messed up many a cheesecake in my time! Very thankful that this one was so easy to make. Loved the video tutorial, so helpful! [★★★★★]
wildflower: I always found plain cheesecake to be a bit boring, but I made this for a game night and it far surpassed my expectations! such a rich, creamy filling [★★★★★]
onlyreason: I used digestive biscuits for the crust, and it turned out scrumptious! [★★★★★]
badomens: I bought a premade graham cracker crust for this recipe and it was a bit dry. cheesecake wasn’t bad otherwise [★★★☆☆]
↳ Gusu Lan Kitchen: If you had followed the recipe for the crust, perhaps it would not have been dry.
wastethenight: if i don’t have a springform pan, can i use a 9in nonstick cake pan?
↳ Gusu Lan Kitchen: No, that would not be large enough to accommodate this cheesecake. I suggest you make a different recipe instead or acquire a springform pan.
wastethenight: made this recipe and the cheesecake was practically overflowing in the pan i used! very disappointing [★☆☆☆☆]
moodswings: I didn’t have time to wait 6-8 hours for this to cool as I needed it for a party. Disappointingly, it had all melted by the time I got there. Taste was decent, if you like cheesecake soup [★★☆☆☆]
↳ Gusu Lan Kitchen: The recipe clearly states that this needs at minimum six hours in the fridge to solidify. Your poor time management is not the fault of the recipe.
yiling_patriarch: sick video tutorial. has anyone ever told u that ur hands are kinda sexy?
↳ Gusu Lan Kitchen: No. That is inappropriate and nonsensical. Focus on the actual recipe steps so you can replicate them accurately.
yiling_patriarch: instructions unclear. i thought my heavy cream had reached stiff peaks so i held the bowl over my brother’s head to prove it and all the whipped cream fell onto his head and now he’s mad at me!
↳ Gusu Lan Kitchen: This is a clear case of user error.
yiling_patriarch: i engaged in some trial and error so i could relate to u in ur youth. this personal insight made the cheesecake taste even better [★★★★★]
↳ Gusu Lan Kitchen: There would not be a need for trial and error if you followed the recipe correctly.
Gusu Lan Kitchen Blog
Pumpkin Bread Recipe
Pumpkin bread is a favorite fall recipe of mine, but it is enjoyable any time of year. This pumpkin bread is flavorful and well-spiced if you follow the list of ingredients carefully. Each slice will be moist if you prepare the batter as instructed and adhere to my recipe notes. Study my tutorial video below to see how to execute each step precisely.
If you have any allergies or aversions to pumpkin or the spices used, do not make this recipe. If you do not like loaf cakes, find a different recipe.
As a teenager, I experimented with this recipe for pumpkin bread to win a local baking competition. It won first place. As you can see, this recipe has been reviewed by judges and held up to scrutiny. I hope you make it correctly and enjoy it.
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Video Tutorial
[video]
Preparation time: Approximately 15 to 20 minutes (depending on competence and speed of baker)
Cook time: Approximately 55 to 65 minutes (may vary by oven)
Servings: 7 to 9
Ingredients
- 1¾ cups (219g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- [...]
Instructions
- Adjust oven rack to lower third position (to prevent your loaf from browning too quickly) and preheat the oven to 350 degrees Fahrenheit.
- Grease a metal 9-by-5-inch loaf pan with nonstick spray.
- In a large bowl, whisk the flour, [...]
Recipe Notes
- Flour: The most precise method for measuring out the flour is to use a baking scale. If you do not have one and are resorting to measuring cups instead, be sure to spoon the flour into the cup, then level it with the back of a knife. Do not scoop the flour using the measuring cup, do not pack down the flour into the cup, and do not tap the cup; these will cause you to use more flour than necessary and will negatively affect the texture of your pumpkin bread.
- Baking soda: Use baking soda, NOT baking powder. Baking powder is an entirely different ingredient that is not used in this recipe. You cannot substitute baking soda for baking powder without changing anything else in the recipe. They are chemically different. Do not use baking powder in this recipe.
- Spices: The nutmeg, cloves, and ginger can be replaced with 1 teaspoon of store-bought “pumpkin pie spice” if needed. You must still add 2 teaspoons of cinnamon to your batter along with the pumpkin pie spice to achieve the desired flavor profile.
- [...]
Reader Feedback
Average rating: 4.52 stars (322 ratings)
youngblood: My whole kitchen smells like fall now! Love, love, love! [★★★★★]
longwayhome: I always have trouble with my loaf cakes turning out too dry, but this one was just perfect! Great flavors too [★★★★★]
outerspace: I’m going to be making this all year long. it’s seriously so good [★★★★★]
onlyreason: I didn’t have any pumpkin so I made banana bread instead using this recipe and it was delish! I just left out most of the spices except the cinnamon and added chocolate chips instead! [★★★★★]
↳ Gusu Lan Kitchen: So, you made an entirely different recipe.
noshame: I didn’t have cinnamon so I replaced with 2 tablespoons of cumin instead. Not good! [★★☆☆☆]
↳ Gusu Lan Kitchen: That was a poor choice. Furthermore, the recipe calls for 2 teaspoons, not 2 tablespoons.
wastethenight: added the recommended amount of spices and the flavor was underwhelming, so i doubled all the measurements. it was way too overpowering! [★★★☆☆]
badomens: I got stuck on the sixth step—how do you expect me to whisk in a whole pumpkin into the bowl? I tried to cut it into chunks but it would not incorporate at ALL [★☆☆☆☆]
↳ Gusu Lan Kitchen: The recipe clearly states that you need to use pumpkin puree, either canned or homemade. Based on your apparent skill level, I suggest you just buy a can of pumpkin puree.
yiling_patriarch: an award-winning pumpkin bread recipe??!!?!?!? well of course i have to try it!! will u give me a shoutout in ur next recipe if i do a good job???
↳ Gusu Lan Kitchen: No.
yiling_patriarch: i fed this pumpkin bread to some ducks at the park and their opinions seemed mixed. also one of them tried to bite me [★★★☆☆]
↳ Gusu Lan Kitchen: Do not feed my recipes to ducks. I refuse to be responsible for you harming local wildlife.
↳ yiling_patriarch: o ye of little faith i was just kidding! no ducks were harmed in the making of this recipe
yiling_patriarch: just made this for a second time and added 2 tablespoons of chili powder. wow, what a difference! so flavorful [★★★★★]
↳ Gusu Lan Kitchen: Why on earth would you do that?
↳ yiling_patriarch: i like to spice things up
↳ Gusu Lan Kitchen: This recipe is not intended to include chili powder.
↳ yiling_patriarch: i’m adapting the recipe to my needs!
↳ Gusu Lan Kitchen: Why do your needs require so much chili powder?
↳ yiling_patriarch: i’m a man of many mysteries
yiling_patriarch: can you post a scone recipe next??? my sister is hosting a brunch next weekend and i said i’d bring some
Gusu Lan Kitchen Blog
Blueberry Scone Recipe
This recipe is for blueberry scones. Scones are an enjoyable dessert or breakfast item. They may also be appropriate for “brunch.” Blueberry is my preferred fruit flavor, so this is my personal favorite scone recipe. I have tested it many times.
Do not substitute blueberry with other types of fruit and expect the scones to turn out correctly. Similarly, do not substitute any of the other ingredients if you want the scones to turn out like the pictures and video tutorial I have included. I have photographed each step in the instructions and provided extensive recipe notes to minimize user error.
If made according to my specifications, your blueberry scones will be crisp on the edges and moist inside. There is a vanilla glaze to complete the flavor profile.
[photo]
Video Tutorial
[video]
Preparation time: Approximately 30 to 45 minutes (depending on competence and speed of baker)
Chill time: At least 15 minutes
Cook time: Approximately 23 to 27 minutes (may vary by oven and size of scones)
Servings: 8 (if proportioned correctly)
Ingredients
Scones:
- 2 cups (250g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2½ teaspoons baking powder
- [...]
Glaze:
- 1 cup (125g) confectioners’ sugar, sifted after measuring
- [...]
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
[photo]
- Grate the frozen butter using a box grater.
[photo]
- Add the frozen butter to the flour mixture and [...]
Recipe Notes
- Blueberries: You can use fresh or frozen blueberries. If you opt to use frozen blueberries, do NOT allow them to thaw before incorporating them in the mixture.
- Butter: The butter must be frozen for this recipe to work. If the butter is not frozen, it may melt as you work the dough. As the instructions dictate, you will need to use a grater to grate the butter, then work it into the dry ingredients. It is important that you do not overwork the dough, or your scones will be too dense.
- Flour: In addition to the 2 cups needed for the recipe, you must also set aside some flour for your hands and the work surface to prevent the dough sticking. To measure the 2 cups of flour, [...]
Reader Feedback
Average rating: 4.68 stars (356 ratings)
easier: Really pleased with how my scones turned out! They’re definitely the best ones I’ve ever made—and my kids agree! [★★★★★]
safetypin: I’ve been looking for a scone recipe I actually like for AGES. Thank you! [★★★★★]
outerspace: quite a bit of preparation and effort involved with these, but they were def worth the effort [★★★★★]
ghostofyou: if i freeze these, how do i defrost/reheat?
↳ Gusu Lan Kitchen: Instructions for thawing and reheating are in the “Recipe Notes” section.
noshame: my daughter said she hates blueberries but then ate all the scones i made! so they must’ve been good, but i wouldn’t know [★★★☆☆]
wastethenight: these were pretty good! the glaze made them a bit too sweet though so i would leave that off if i make them again [★★★☆☆]
yiling_patriarch: u didn’t include a pic of how to preheat the oven so i’m stuck on that step!!!!!!!!
↳ Gusu Lan Kitchen: Ridiculous.
↳ yiling_patriarch: ok now i’ve figured that out but i have some professional inquiries i need to discuss with u what’s ur email
↳ Gusu Lan Kitchen: Declined.
↳ yiling_patriarch: ok well in that case i will just post them all in comment form. is there a limit to how many times u can comment? that’s ok i will make another account if necessary
↳ Gusu Lan Kitchen: My professional email is [email protected]. If you send irrelevant or inappropriate questions via email, your contact will be blocked and the contents of the email reported to spam.
↳ yiling_patriarch: perfect!
From: [email protected]
Subject: extremely relevant appropriate and professional inquiry from exceptionally handsome and talented reader
to whom it may concern,
i hope this electronic correspondence finds u well.
i, a humble reader of your baking vlog, am embarking on a venture to make blueberry scones for a fancy brunch hosted by my sister, as u may know. HOWEVER, there has been a sudden plot twist in the form of one of my enemies saying he will also be bringing blueberry scones to this brunch. i suspect this is a deliberate plot to sabotage me and, as i’m sure u can understand, i must ensure that the scones i bring are SIGNIFICANTLY better than his, or i will be too ashamed to ever step foot at brunch again.
how can i be sure my scones are the best scones that anyone has ever sconed?
thank u for the infinite wisdom i expect to receive from you imminently.
warm regards from the culinary trenches,
wei wuxian (@yiling_patriarch)
p.s. you should put a headshot and an author bio on ur website, for authenticity and also to build an emotional connection with readers like myself
From: [email protected]
Subject: Re: extremely relevant appropriate and professional inquiry from exceptionally handsome and talented reader
Reader,
Follow the recipe instructions and notes to achieve the best results.
Lan Wangji
P.S. No.
From: [email protected]
Subject: Re: extremely relevant appropriate and professional inquiry from exceptionally handsome and talented reader
ahoy, matey!
first of all, allow me to express how shocked and flattered i am that u deigned to respond. what a benevolent and altruistic baking blog empire you are running!
second of all, i fear the recipe as is simply does not have the pizzazz required for me to dazzle everyone at brunch. i need drama! i need intrigue! i have tested the recipe and the scones were delicious, but i feel we need to step it up if i am to destroy my enemies and seduce the attendees at this brunch with my culinary prowess. what do u think about finishing the scones with a lemon glaze instead of vanilla? alternatively, i could top them with chili oil!
please let me know ur deepest innermost thoughts on this matter. i eagerly anticipate ur reply.
cheerio,
wei wuxian
p.s. what if u just send me a selfie by email? your lack of a profile picture is scaring me. i am corresponding with a faceless void!!!!
From: [email protected]
Subject: Re: extremely relevant appropriate and professional inquiry from exceptionally handsome and talented reader
Reader,
Do not put chili oil on blueberry scones you are serving at a brunch.
I have not yet tested this recipe with a lemon glaze. I will get back to you within three business days on this matter.
Regards,
Lan Wangji
P.S. No.
From: [email protected]
Subject: Re: extremely relevant appropriate and professional inquiry from exceptionally handsome and talented reader
howdy,
that sounds extremely lovely and helpful of you. slight follow-up question: what is a “business day”? is that like cat years where one business day equals seven normal days? if so, i’m not sure i will be able to wait three weeks for your conclusion on a lemon glaze, as the brunch is this coming weekend.
peace love and oven gloves,
wei wuxian, m.d.
p.s. not even one (1) singular selfie??????
From: [email protected]
Subject: Re: extremely relevant appropriate and professional inquiry from exceptionally handsome and talented reader
Reader,
Next time, please use the internet to search for the meaning of a term before asking such an inane question.
I have conducted several tests with a lemon glaze, and I believe it would be a suitable addition to the blueberry scones. In place of the vanilla glaze mentioned in my original recipe, you can substitute a lemon glaze with 1 cup (120g) of sifted confectioner’s sugar and 3 tablespoons of fresh lemon juice.
I suggest you do not make any other changes to the recipe without consulting me.
Regards,
Lan Wangji
P.S. No. Also, why did you sign your name “m.d.”? I find it hard to believe that you are a doctor.
From: [email protected]
Subject: Re: extremely relevant appropriate and professional inquiry from exceptionally handsome and talented reader
what’s cookin good-lookin (is how i would start this email if u sent me a selfie so i knew what u looked like),
thank u immensely for conducting these tests for the sake of my brunch integrity, which is of the utmost importance. unfortunately, i cannot wrap my head around how this lemon glaze could come into being without some kind of video tutorial to guide my path. i wouldn’t want to be led astray by my amateurish baking instincts when i have a culinary master at my disposal!
live laugh loaf,
wei wuxian, esquire
p.s. what makes u think i’m not a doctor?
From: [email protected]
Subject: Re: extremely relevant appropriate and professional inquiry from exceptionally handsome and talented reader
Reader,
Attached is a video tutorial of how to make the glaze and apply it to the scones. Follow the tutorial precisely.
Regards,
Lan Wangji
P.S. If you went through the rigors of medical school and still cannot follow the measurements and instructions of a basic recipe, your license should be revoked.
[video attached]
From: [email protected]
Subject: Re: extremely relevant appropriate and professional inquiry from exceptionally handsome and talented reader
salutations,
thank u for this thorough tutorial. i am sending back a video of me making the scones, seeking critiques and more importantly compliments on my newfound baking prowess. the test run of the lemon glazed blueberry scones was a raging success, in my humble opinion. shall i send u one in the mail for u to test and confirm?
keep calm and bake on,
emperor wei wuxian III
p.s. ok, u caught me. i didn’t go to medical school! i have a degree in mechanical engineering. unrelatedly, the m.d. stood for master of ducks, as i have now unionized the city ducks against the local government
[video attached]
From: [email protected]
Subject: Re: extremely relevant appropriate and professional inquiry from exceptionally handsome and talented reader
Wei Wuxian,
The video you sent, while unnecessary, looks fine, as do the scones you made. I do not wish to receive a sample by mail. Do you have any specific concerns about the recipe you wish to address?
Regards,
Lan Wangji
P.S. As a mechanical engineer, how have you managed to struggle so much with all of my recipes? They are extremely straightforward, especially if you have a basic understanding of science, as you apparently do.
From: [email protected]
Subject: Re: extremely relevant appropriate and professional inquiry from exceptionally handsome and talented reader
bonjour mon ami,
thank you for your email. while i am immensely saddened and disappointed by ur lack of interest in a sample of my scones, i will prevail. and i will report back after brunch to let u know how they are received and whether they are capable of crushing my enemy’s scones!
bake love not war,
chef wei wuxian
p.s. my unique mechanical thinking vastly exceeds the scope of a mere baking recipe, so i’m not surprised it has confused u. being a misunderstood genius is hard, but someone has to do it!!!
From: [email protected]
Subject: Re: extremely relevant appropriate and professional inquiry from exceptionally handsome and talented reader
Wei Wuxian,
That will not be necessary.
Regards,
Lan Wangji
P.S. You omitted cocoa powder from a brownie recipe and swapped orange juice for a carbonated orange-flavored cocktail in orange drizzle cake. This is not the work of a genius. I suggest you refrain from referring to yourself as such.
From: [email protected]
Subject: dominating brunch and dazzling the masses with impeccable skill and charm
what’s up buttercup,
i hope this email finds u devilishly well. i am pleased to inform you that with the assistance of u and ur recipe, my opponent suffered a humiliating and brutal defeat. his blueberry scones were an absolute TRAVESTY. i’m talking dry cardboard, mushy blueberry, overbaked dumpster fire!!! honestly, no idea why i was worried. the only person to even try one of his scones was my sister, as a courtesy, and i can tell she hated them.
obviously everyone was impressed and amazed by my lemon glazed blueberry scones, and several people even asked for the recipe, so i am personally driving traffic to ur website. should i receive some sort of advertising services commission for this??
thanks a latte (i drank three lattes at brunch today),
wei wuxian, marketing consultant
p.s. i’m innovating! do u think scientific innovation happens without some trial and error? not all greatness happens on the first try, my good sir.
From: [email protected]
Subject: Re: dominating brunch and dazzling the masses with impeccable skill and charm
Wei Wuxian,
I am glad to hear you executed the scones sufficiently for this event and did not bring shame to my recipe. I do not offer any commission fees for advertising you chose to do, but you have my gratitude.
Three lattes seems like too many for one brunch.
Regards,
Lan Wangji
P.S. Consider innovating someone else’s recipes. I have already gone through enough trial and error in creating them, so your input is unneeded and usually far off-base.
From: [email protected]
Subject: Re: dominating brunch and dazzling the masses with impeccable skill and charm
g’day mate,
i can’t believe u would exploit my labor like this. the only way for u to make it up to me other than monetary compensation is to personally bake something for me. i will accept it by mail or in person, depending on ur location. as a loyal follower of your blog, i feel i am now owed baked goods directly from the source so that i might see how far i have to go to achieve true culinary greatness.
if u think three lattes is too much, what about the four mimosas i drank at brunch???
sayonara,
admiral wei wuxian
p.s. how could i possibly cheat on u with a different recipe blog???? i can never look at another one again. every time i need a recipe u don’t currently have on ur website i will have to seek ur expertise immediately.
From: [email protected]
Subject: Re: dominating brunch and dazzling the masses with impeccable skill and charm
Wei Wuxian,
As you have the recipes, you can make the baked goods yourself. Should you wish to purchase baked goods, you can order them from my bakery, Cloud Recesses Bakery. There will not be a discount for any services you believe you have provided.
Four mimosas is far too many. Why would you need to drink any mimosas at a midday event?
Regards,
Lan Wangji
P.S. That seems drastic. If you need a recipe I do not provide, there will be plenty of other satisfactory options on the internet.
From: [email protected]
Subject: WHAT?????????????????????????????
greetings fellow earthling,
WHAT????????????????????????????? (note: i had to start a new thread to change the subject line upon receipt of some STARTLING information.)
cloud recesses bakery???????????????????? in X city???????? i go there like every day on my lunch break for my daily sweet treat!! i was actually planning to bill ur establishment for my medical expenses when i inevitably get heart disease or diabetes or something due to my excess sugar consumption caused entirely by ur bakery’s addictively delicious baked goods. i’ve gotten into baking on the weekends only so i don’t go into sugar withdrawal!!
are u the hot owner who glares at me every time i come in? please say you’re the hot owner who glares at me every time i come in. i feel like i’ve really bonded with the hot owner who glares at me every time i come in. the glare gets fonder every time i’m pretty sure!!
what are the odds!??!?! the hands of destiny are working hard for us.
yours fatefully,
wei wuxian, most loyal cloud recesses customer to ever exist
p.s. you’ve spoiled me!! i can’t settle for “satisfactory” recipes are u crazy??? plus, without your expert video tutorials and recipe notes that would be able to teach even a kindergartener, how could i hope to succeed?
From: [email protected]
Subject: Re: WHAT?????????????????????????????
Wei Wuxian,
Yes, that is my bakery. I am the owner. I dispute the characterization of me “glaring” at you. I maintain a professional attitude toward all customers, including ones who may test my patience.
Furthermore, your consumption of sugar, excess or otherwise, is a matter of personal responsibility. My establishment is not liable for your decisions, but I do thank you for your patronage and compliments.
I do not believe in the “hands of destiny.”
Regards,
Lan Wangji
P.S. Your loyalty to my baking website is unnecessary but appreciated. Are there any recipes you wish to see included on Gusu Lan Kitchen?
From: [email protected]
Subject: Re: WHAT?????????????????????????????
my dearest and most beloved bakery owner,
are u saying i test ur patience?? my heart is fluttering uncontrollably!! you are definitely glaring at me every time i come in. but in a sexy unimpressed professional way, of course.
on the matter of my patronage, i would like to propose the introduction of a customer loyalty points system, by which i might be able to collect points each time i buy something until i have enough to redeem them for a free pastry or perhaps a one-on-one baking tutoring session with the owner!
fortunately, the hands of destiny move whether u believe in her or not!
your favoritest and bestest customer,
wei wuxian
p.s. thank u for ur thoughtful and important question. i would like to know how to make a chocolate cake!!!!! that’s my favorite dessert <3
From: [email protected]
Subject: Re: WHAT?????????????????????????????
Wei Wuxian,
“Sexy” and “professional” do not make sense in conjunction with each other.
A customer loyalty program may be worth looking into. Thank you for the suggestion.
Regards,
Lan Wangji
P.S. I have been developing a chocolate cake recipe. I will post it soon.
From: [email protected]
Subject: are u avoiding me u sly devil!?!
lan wangji, legend in the baking,
imagine my surprise when i came into the bakery today, only to find that u now offer chocolate cake??? surely it must be because u wanted to reward the loyalty of ur best customer, who loves chocolate cake! how kind and generous of you! it was of course the best chocolate cake i have ever tasted in my entire life.
however, i couldn’t help but notice that u were nowhere to be found during my visit! ur employee said u had to attend to matters in the back for a moment, so i waited many moments, and yet you never appeared!! are u avoiding me because you’re shy??
i’ll be back tomorrow around noon! just letting you know in advance ;)
yours faithfully,
wei wuxian
p.s. what did i say! so kind! so generous! i will make ur recipe posthaste once it’s posted and report back. shall i bring a slice into the bakery for u to try???????
From: [email protected]
Subject: Re: are u avoiding me u sly devil!?!
Wei Wuxian,
As you may know from frequenting Cloud Recesses Bakery, we often expand and adjust our offerings. I am glad you enjoyed the chocolate cake.
As a business owner, it is not unusual that I am sometimes busy in the back testing recipes. I’m not sure where you got this idea that I am “avoiding” you. I will see you tomorrow if I am not otherwise occupied.
Regards,
Lan Wangji
P.S. If you must.
Gusu Lan Kitchen Blog
Triple Chocolate Cake Recipe
This recipe for chocolate cake has been requested by a loyal customer. I have been testing it for a while and am finally satisfied with the quality of it, so I have decided to share it now.
Please be sure to read my recipe notes and watch my video tutorial to successfully execute this recipe. Adhere closely to the ingredients list; essential components like cocoa powder and buttermilk cannot be omitted. For the best results, do not make substitutions or adjustments to any of the ingredients or steps. The pictures of each instruction can also guide you in the process of creating this chocolate cake.
This chocolate layer cake is finished off with chocolate buttercream and chocolate chips, making it a triple chocolate cake that is fudgy yet light.
[photo]
Video Tutorial
[video]
Preparation time: Approximately 30 to 45 minutes (depending on competence and speed of baker)
Cook time: Approximately 23 to 27 minutes (may vary by oven)
Servings: Approximately 12 to 16
Ingredients
- 1¾ cups (219g) all-purpose flour
- ¾ cup (62g) unsweetened natural cocoa powder
- 1¾ cup (350g) granulated sugar
- [...]
Instructions
- Preheat oven to 350 degrees Fahrenheit.
[photo]
- Grease two 9-inch cake pans, line with circle of parchment paper at the bottom, then grease the parchment paper.
[photo]
- Whisk the flour, cocoa powder, sugar, [...]
Recipe Notes
- Cocoa powder: Use natural unsweetened cocoa powder. Do NOT use dutch-process cocoa powder. They are chemically different. Refer to this blog post on the difference between these types of cocoa powder.
- Espresso powder: This ingredient is optional, but I highly recommend including it, as it enhances the depth of flavor in this chocolate cake. Espresso powder will not make your cake taste like coffee.
- Hot coffee or hot water: Hot liquid is also a flavor enhancer in this recipe. It will help the cocoa powder bloom and dissolve as needed. If you like the taste of coffee, use hot coffee to achieve a deeper and darker flavor. If you don’t, you can use hot water to [...]
Reader Feedback
Average rating: 4.70 stars (399 ratings)
youngblood: This is definitely the richest, tastiest chocolate cake I’ve ever had. This will be my go-to birthday cake recipe from now on! [★★★★★]
heartbreakgirl: Wow, wow, wow! Life-changingly good. [★★★★★]
daylight: I made peanut butter frosting instead for this cake, and it was deeeeelicious! [★★★★★]
ghostofyou: how do i store the cupcakes once i make them? can they be frozen to keep longer?
↳ Gusu Lan Kitchen: This is not a recipe for cupcakes.
outofmylimit: i quadrupled the recipe to make an eight-layer cake but sadly it collapsed [★★☆☆☆]
↳ Gusu Lan Kitchen: If you had asked, I would’ve recommended against stacking a cake eight layers tall.
completemess: I don’t have cocoa powder. Can I blend up a bar of chocolate until it turns into powder and use that?
↳ Gusu Lan Kitchen: No. That is not how cocoa powder is made and will not have the necessary chemical properties.
wastethenight: i liked this cake! not a huge fan of coffee though so i wish i hadn’t used hot coffee [★★★☆☆]
↳ Gusu Lan Kitchen: Hot water was explicitly recommended instead for those who do not like coffee.
yiling_patriarch: thank god u included a picture of what a preheated oven should look like so i was able to make it past that step
↳ Gusu Lan Kitchen: Ridiculous.
yiling_patriarch: wow the addition of espresso powder and hot coffee is absolutely godly. this cake caused me to ascend to a higher plane of existence so it’s a miracle i’m still able to interact with technology back on earth. i would rate this 500 million stars [★★★★★]
↳ Gusu Lan Kitchen: Thank you for your review. 500 million stars does not make sense on the star rating scale, but your five stars are appreciated.
From: [email protected]
Subject: a proposal
hello to my favorite god among bakers,
your chocolate cake recipe is exquisite, but i must acknowledge that nothing can compare to the one u made urself in ur bakery. in order to step up my game, i feel i need to witness the process firsthand so that i might absorb a small fraction of ur talent and expertise via osmosis. as such, i propose that u allow me to shadow u at the bakery on a day of ur choice. in exchange, i will provide delightful company, entertaining commentary, plentiful sincere praise, and dashing good looks that can serve as eye candy while you work.
please get back to me within 3 to 5 business hours informing me of your response to my proposal, keeping in mind that if u refuse i will have no choice but to mope around ur bakery at any spare moment in my day for eternity.
yours fanatically,
wei wuxian
p.s. when i come tomorrow for my daily treat, i’ll bring u a slice for comparison so that u might offer praise and criticism as necessary.
From: [email protected]
Subject: Re: a proposal
Hello Wei Wuxian,
Your flattery is unnecessary. Also, that is not how osmosis works.
If you follow the recipe thoroughly, there is no reason your cake should turn out any worse than mine, unless you are using much lower-quality ingredients. If you feel you are doing something wrong with the recipe, I suppose you can come to the bakery and see the process in person. Tomorrow I will start baking the chocolate cake at 6 a.m. sharp.
Regards,
Lan Wangji
P.S. Alright.
From: [email protected]
Subject: Re: a proposal
?!?!!!?!?!?!?!?!?! 6am?!?!?!?!?!?!?!?!? are u insane?
From: [email protected]
Subject: Re: a proposal
Wei Wuxian,
Yes, 6 a.m. If you are not punctual, I will proceed without you.
Regards,
Lan Wangji
From: [email protected]
Subject: an extremely successful venture, don’t u think?
hi professor lan,
i think we both learned a lot today. for example, i learned that it makes u mad when u show someone a picture of ur bunnies and they joke about eating them (i’m not my best self at 6am, so i feel my shortcomings were your fault in a way). and you learned that i am an exceptional student who will only continue to bloom under your close tutelage! what do u say?
yours studiously,
wei wuxian
p.s. did u really get arm muscles like that just from baking????
From: [email protected]
Subject: Re: an extremely successful venture, don’t u think?
Hello Wei Wuxian,
I will admit it was surprising to me that you are not as hopeless as I had expected. With more practice and greater focus, you will be able to succeed as a baker. If you feel more tutelage would help, you are welcome to continue coming to Cloud Recesses Bakery at 6 a.m. to observe.
Yes, I would appreciate if you did not continue to joke about eating my rabbits.
I look forward to seeing your progress.
Kind regards,
Lan Wangji
P.S. Baking does contribute to arm strength if you spend a lot of time kneading dough and such, but I also work out regularly as I believe it is important to stay fit.
From: [email protected]
Subject: Re: an extremely successful venture, don’t u think?
my dearest tutor,
how dangerous of u to extend such an open-ended invitation to me! what if i just come to your bakery every morning at 6am until the end of time?? what will u do then???? are you prepared for such an outcome????? i’m growing awful fond of your company and your baked goods, after all! (btw are u going to let me lick the spatula and bowl next time? i felt that was a lacking component of my studies today.)
yours enthusiastically,
wei wuxian
p.s. i see...i see...and does your workout routine need a spotter, perhaps? or a cheerleader? i can be very motivational and uplifting.
From: [email protected]
Subject: Re: an extremely successful venture, don’t u think?
Dear Wei Wuxian,
I suppose that would not be the worst outcome.
No, you may not lick any of the equipment or tools. That is unhygienic.
Kind regards,
Lan Wangji
P.S. My workout routine is fine solo, but if you plan to also work out and agree to be silent, you may join sometime.
From: [email protected]
Subject: Re: an extremely successful venture, don’t u think?
dear lan wangji,
???????????????????????????????????? are you saying you enjoy my company??????????? oh my god do you have a crush on me????????
yours in stupefaction,
wei wuxian (but u can call me wei ying if u want)
p.s. me? silent? exercising? suddenly it doesn’t sound sexy anymore
From: [email protected]
Subject: Re: an extremely successful venture, don’t u think?
Dear Wei Ying,
I’ll see you in the morning.
Warm regards,
Lan Wangji (though you may address me as Lan Zhan if you prefer)
P.S. When was it ever sexy? We were talking about working out.
From: [email protected]
Subject: Re: an extremely successful venture, don’t u think?
dear lan zhan,
u bet u will! i’ll be there bright and early to interrogate u about your apparent obsession with me!!
blazing hot regards,
wei ying
p.s. sorry, some of us were having unholy thoughts while thinking about u working out!
Gusu Lan Kitchen Blog
Spicy Gingerbread Cookie Recipe
This recipe for spicy gingerbread gets its complex flavor profile from the inclusion of cayenne and black pepper, in addition to typical gingerbread ingredients such as molasses and allspice. If you cannot handle spice, this recipe is probably not the best choice for you to make, but I will include recommendations for how to minimize the spice level in my recipe notes.
This recipe was inspired by my boyfriend, who has a high tolerance and love for spicy food. He has asked me to include his advice for making this recipe, which is: “Follow your heart.” I vehemently recommend against following your heart unless you are a highly skilled baker. All others should instead follow the recipe precisely.
I will acknowledge, however, that baking is not entirely a matter of science; sometimes it can be a matter of the heart as well. With that, I hope you enjoy this recipe as much as my boyfriend does.
[photo]
Video Tutorial
[video]
Preparation time: Approximately 1 hour
Chill time: Approximately 3 hours
Cook time: Approximately 9 to 11 minutes (may vary by oven)
Servings: 24 4-inch cookies (if proportioned correctly)
Ingredients
- 3½ cups (440g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- [...]
Instructions
- In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, black pepper, allspice, nutmeg, cayenne, and cloves.
[photo]
- In a different large bowl, use a handheld mixer or stand mixer to beat the softened butter on medium speed until it’s appropriately smooth and creamy, as pictured.
[photo]
- Add the brown sugar and molasses, then [...]
Recipe Notes
- Salt: Use table salt or kosher salt. Do not use large, flaky sea salt.
- Spices: If you do not want your gingerbread to be as spicy, omit the cayenne and black pepper. If you want your gingerbread to be even spicier, adjust the proportions of the cayenne and black pepper according to your taste.
- Flour: When measuring the flour, [...]
Reader Feedback
Average rating: 4.51 stars (489 ratings)
youngblood: I’ve made gingerbread before, but the extra spices in this give it that extra kick I really, really love. Great recipe! [★★★★★]
outerspace: i wasn’t too sure how much i would like this, but it actually turned out just perfect [★★★★★]
takemyhand: These made me feel all warm and fuzzy, and they have my kitchen smelling wonderful. My family can’t stop eating them! [★★★★★]
greenlight: Perfect for the holidays—and for upsetting your in-laws who hate spicy food. [★★★★★]
neverbe: I don’t own a rolling pin. Can I use a PVC pipe?
↳ Gusu Lan Kitchen: I suppose that could work if necessary. Please sanitize it first.
outofmylimit: i like spicy food but i don’t really like the taste of gingerbread. can i replace some of the ingredients to make them taste less gingerbread-y?
↳ Gusu Lan Kitchen: You can do whatever you please, bearing in mind that you will not end up with spicy gingerbread or probably even something edible.
completemess: I don’t have gingerbread man-shaped cookie cutters. Can I use a different shape?
↳ Gusu Lan Kitchen: Yes. I would caution against using shapes that have very thin pieces, as those may burn or break off in the oven. Otherwise, use whatever shape you want.
wastethenight: too spicy for me [★★☆☆☆]
yiling_patriarch: i don’t own any bowls. can i just mix everything together on the countertop and see what happens?
↳ Gusu Lan Kitchen: Haha. No.
yiling_patriarch: my professional unbiased opinion is that this is perhaps the greatest recipe ever posted on the world wide web. all desserts should be spicy, probably. however, i think u should include in ur recipe notes that the spicy gingerbread turns out best when made with the supersecret ingredient of love by a really hot pastry chef [★★★★★]
↳ Gusu Lan Kitchen: That note seems scientifically unsound, so I will not be including it in my professional recipe. On a personal level, I will continue to bake desserts for you with love, however unscientific.
↳ yiling_patriarch: oh my god...love is a competition and you’re somehow always winning?!?!?!?! i need to step up my game
↳ Gusu Lan Kitchen: There is no game. I just love you.
↳ yiling_patriarch: well i love you too?? checkmate
↳ Yunmeng_Bro: Why are you two yapping about your love for each other in the comments of a cooking blog? Disgusting!