Heavy Whipping Cream

Keto Food List

Breakfast foods:

  • Bacon
  • Eggs
    • Over easy, scrambled, hard boiled, devilled
  • Sausage
  • Omelettes
    • Can have small amounts of onions, green peppers, tomatoes, mushrooms, and whatever meat you like
  • Coffee
    •  Add: Splenda/sweetener of choice, unsweetened cocoa powder, unsweetened almond milk/heavy cream/half and half
  • Tea (unsweetened)
  • Bullet Proof Coffee (but I don’t like this)

Lunch/Dinner Foods:

  •    Meat (Pretty much any as long as they are not coated in anything)
  •    Chicken (not breaded)
  •    Bunless burgers
  •    Steak
  •    Pork Chops
  •    Meatloaf (must be made special)
  •    Fish (not breaded)
  •    Tilapia, salmon, cod, tuna, etc. literally any fish
  •    Ham
  •    Turkey
  •    Salami
  •    Ring bologna
  •    Hot dogs/Brats
  •    Summer Sausage
  •    Veggies
  •    Broccoli
  •    Cauliflower
  •    Green beans
  •    Peppers (small amounts)
  •    Onions (small amounts)
  •    Tomatoes (small amounts)
  •    Zucchini
  •    Cucumbers
  •    Lettuce
  •    Mushrooms
  •    Eggplant
  •    Avocado


  • Pepperoni Slices
  • Almonds
  • Dark chocolate (72%+ is best)
  • Sugar-free Jell-o
  • Carbsmart Ice Cream
  • Quest Bars
  • Low-sugar ketchup
  • Mayo
  • Some mustards
  • Ranch
  • Sugar-free candies
  • Flax seed crackers
  • Salsa (small quantities – depends on the brand)
  • Smoothies
    • Make with 1 cup unsweetened Coconut milk, ¼ cup Raspberries, sweetener of choice, vanilla extract and ice
  • Soy sauce
  • Sunflower seeds
  • Beef jerky
  • Slim jims
  • Unflavored liquors: Rum/Vodka/Tequila/etc. As long as it’s not sweet flavored or fruity flavored in some way it is safe.
  • Diet soda
  •  Atkins anything (my favorite is granola bars)


  •          Cheese (mostly hard cheeses)
  •          Cottage cheese
  •          Sour Cream
  •          Heavy cream
  •          Whipped cream


When in doubt, read the label.

π day

Kent is…confused.

He’s been confused for most of the past two years, it’s true, but he’s more confused that morning than he is usually. Because literally every surface in the kitchen is covered in pie. The top of the microwave, the top of the fridge, every inch of counter space, the breakfast table, the top of Kit’s water jug, and as Kent walks into the kitchen, two more pies are pulled from the oven.

“Uh, honey? What are you doing?” Kent asks.

“There’s a bake sale, publicity thing,” Bitty says, scanning the kitchen for somewhere to put the newest pies. “All the SOAPs are supposed to make somethin’ and we’re gonna sell ‘em at the rink around practice. All proceeds go to charity etc.”

“Uh huh,” Kent says, glancing through the kitchen door to find the dining table is also covered. “And you made this many because…”

“Because I’m not going to shirk my responsibilities,” Bitty says. “Unlike some people I know who are going to buy some cookies from the Harris Teeter.”

Kent blinks at him. “You know, I don’t think we have those in Vegas.”

Bitty waves him away as if this is inconsequential, and goes to place the pies on the coffee table. This is where Kent finds Kit, curled up under the entertainment centre with huge eyes like she’s terrified of whatever’s happening. Kent doesn’t particularly blame her.

“Don’t you have to be at work?” Kent tries. One of the pies is bright green, and that’s something they’ll have to address in a moment.

“I told Joe he was in charge for the day,” Bitty replies airily. Kent internally debates the wisdom of Bitty leaving his ornery line cook in charge of the diner for the day but doesn’t say anything.

“And is that pie green?” Kent asks.

“Of course it’s green,” Bitty says, pulling a carton of heavy whipping cream from the fridge and a bowl from the cabinet.

“Because it’s key lime,” Kent says. He says it as pointedly as he can.

Bitty huffs. “I don’t know what you’re implying, Mr Parson–”

“I’m implying that you stole the limes from our neighbour’s tree again and that the man works for the mob and is going to have us killed,” Kent says.

“If he doesn’t want me to use them, he can have his tree trimmed so that it doesn’t cross our fence like I’ve requested thirteen times,” Bitty says, his nose in the air as he starts on the whipped cream.

Kent looks around at the minimum two dozen pies covering the main floor of their house, their terrified cat, and his boyfriend furiously whipping cream.

“Baby, what the hell got into you?” Kent asks.

Bitty huffs. “If you don’t like it, you can take it up with the Aces organisation who decided to host a bake sale fundraiser on Pi Day.”

Kent lets it sit a moment, and then slowly dissolves into fits of giggles. Bitty looks affronted right up until Kent cups his face and kisses him.

“You are an absolute dork, and I love you very much,” Kent informs him, kissing him again quickly. While Bitty makes indignant noises, Kent snapchats their kitchen, dining room, and living room first to Swoops, Hearts, Jeff, and Elsa, and then to his story. He posts it on the diner’s Instagram for Bitty’s sake, and then kisses him again.

“I’ll help you get these boxed up,” he says, digging out Bitty’s bakery boxes from one of the cupboards.

“The key lime one can stay here,” Bitty says.

“So you can leave it on the mob boss’s doorstep like a ransom note?” Kent asks. Bitty just hums.

This is a deleted scene/filler type scene from a much longer PB&J WIP I’ve got around somewhere, that will eventually be entitled “Is There Somewhere?” but only after I’ve finished writing it. Anyway. Happy Pi Day folks

One-Pot Pasta Primavera by Tasty

Servings: 4


4 cups broth of your choice
10 oz uncooked linguine
10 oz broccoli florets
1 pound asparagus, chopped into 1-inch pieces
1 small onion, diced
4 cloves garlic, minced
½ tsp red pepper flakes
Salt & pepper to taste
1 tsp olive oil
4 oz mushrooms, sliced
¼ cup heavy whipping cream
½ cup grated parmesan
3 Tbsp. fresh parsley, finely chopped


1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
2. Add the mushrooms and bring to a boil.
3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
4. Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.
6. Enjoy!

Co-Worker: I’ve never tried just straight heavy whipping cream before

Me: Me neither.

Me: Then again, I never drink anything straight.




Co-Worker: OH!  

Unexpected Arrival: One Shot Request

Pairings: T’Challa x Reader

Warnings: SMUT! Fluff

Word Count: 1398

Request: This is a request from an anonymous fan, “I dont know of you do things about T'Challa but if you do can you do a smutty/ fluffy thing about him and his girl doesn’t think he does Valentines Day and it’s their first one together so she wants to surprise him in lace or lingerie when he comes home but he ends up surprising her as well by coming home early and with a date night and it ends in smut/ fluff.”

Authors Note: I do do a little bit of T’Challa and here it is, all smutty and fluffy for Vday. I’m also halfway in on a magnum of wine so if there are errors, I’m sorry, I tried to edit haha. Hope you like it anon! Please let me know, Happy Valentines day my love. 

 My Masterlist

Feel free to submit prompts or requests for drabbles and one shots!

You look at yourself in the mirror, admiring the way the black lace hugs your every curve, the soft lace causing goose bumps to rise on your skin as you cock your hips back and forth, appreciating your own figure.  

“Perfect” you sneer as you lean forward to blow a kiss to the mirror, your scarlet lips looking deliciously full. You hear the beep of the oven and quickly snag your robe from the vanity chair as you race out the room, your heels causing you to slow up before stepping down the small flight of stairs between the bedroom and kitchen.

You pull out the two steaks from the oven and turn them over, placing them back in as you quickly turn off the stove underneath the potatoes. This was your first valentine’s day with T’Challa since you two had started dating and you wanted to make it special.

He had been working round the clock the past 2 weeks and you had barely spoken to him, let alone seen him. But tonight, he would be landing at the airport in a few minutes and home in an hour.

You moved to the fridge to get the heavy whipping cream to make the mash potatoes, you bent low, your short robe riding up to show off your perfect ass, barely covered by the sparse lace fabric.

You reach for the cream as you hear a loud thump behind you. You straighten up rapidly, whipping round as you accidentally drop the cream, cursing as it splatters all over the floor splashing up onto your exposed legs and robe.

“T’Challa!” You sputter in surprise, your eyes falling on your beautiful boyfriend, his suitcase firmly landing on the floor, his jaw pulled down with it. “I… I thought you were… You’re early!” You speak quickly, your heels clicking across the tile floor as you move to get paper towel.

T’Challa watches you his jaw slowly closing as his lips pull together, his tongue dragging softly across them as he watches the short hem of your robe graze against your upper thigh, his mind racing with the peak he just got of what was underneath.

You pull a bunch of paper towels as T’Challa moves forward, sliding to his knees as he takes the towels out of your hands and begins cleaning, shaking his head silently as you move to help. “A washcloth,” He mutters, motioning towards the sink, “Get a warm washcloth.”

You allow him to clean up the splattered cream on the floor as you move to the sink, pulling a dish towel and wetting it with warm water. You turn quickly, stumbling slightly as you find T’Challa standing right in front of you, his hand moving quickly to your hair as his fingers tense against your scalp, his lips meeting yours in a breathtaking kiss.

He pulls away slowly, pulling on your lower lip with his teeth as his hand glides up your arm to pull the washcloth from your hand. His lips move persistently, tracing down your neck, nipping gently at your jawline before moving down to your chest.

Your hand grips gently against his hair egging him onward, you allow his hips to push you backwards against the sink, a soft moan escaping from your lips as his hand slides from your hair down your torso, coming to rest in a firm grip on your ass.

His lips move downwards, trailing between your breasts as he kneels, before you, undoing the tie of your robe and pushing the silk fabric to the side.

He leans back onto his heels, his hand digging into your ass as his eyes rake up and down your scantily clad appearance. You blush slightly under his gaze, as he smirks up to you. “My love, sweetness of my life… What a beauty you are.” He speaks in a low gravelly voice, his pupils blown wide with lust as he moves his hand down to your feet, using the washcloth to clean the splattered cream from your shoes.

His hand glides tenderly over your skin, wiping the cream from your soft legs, his other hand sliding down your thigh, his gentle fingers grazing the inside of your thigh, causing a heat to pulse in between your legs at his touch, as your head swims slightly.

His breath ghosts across your skin as he whispers, his lips tracing delicately up your legs, “I had thought to come home and surprise you… I had made reservations for dinner…” His eyes flash up to you as he kneels in front of you, “If it’s quite alright with you…” his lips press along the inside of your thigh, leaving light kisses across the inside of your hips.

“I think we might let those reservations go…” He growls, his hot breath penetrating the lace fabric and making your clit throb with wanting. You moan as you twist before him, opening your legs, begging him to cease his teasing.

He smirks up at you, as you nod feverishly, agreeing to his suggestion. Without hesitation T’Challa responds, his hands moving feverishly to the top of your panties, pulling them fervently down your hips, helping you to step quickly out of them as he pushes your hips back against the counter, gripping your thigh to pull your leg upwards, resting it on his shoulder, opening your core to him.

You gasp as his tongue makes contact with your clit, his face burrowing against your core, eliciting deep moans to pull from you at his contact. Your hips buck forward gently, egging his tongue to continue its divine work as your skin electrifies beneath his touch.

His hand slides back up to grip your ass, holding you steady against his mouth as he quickens his movements, his mouth moving against you as your breathing speeds up. His other hand slides up between your legs, skirting underneath his jaw to aid his tongue, his fingers slipping swiftly into your wet slit.

You moan headily at the contact, his fingers curling perfectly in exactly the way you needed, his tongue complimenting every thrust and twitch of his digits as you thrust against him.

Within moments he has your head rolling back as your orgasm tips over the edge, your leg beginning to buckle beneath you as most of your weight falls onto your arms, your hands fervently clutching the counter as T’Challa’s hands grip onto your hips, helping you to sink down to your knees in front of him.

“I… I need to lie down.” You gasp, your head still reeling from your orgasm. He laughs softly, his arms wrapping lovingly around you as his lips kiss gently along your forehead and down the side of your face to you lips.

He softly pulls you down to the ground beside him, bringing you to rest against him on the kitchen floor, the cold tile feeling refreshing against your hot skin as your breathing begins to steady.  

You smile stupidly, his fingers tracing up and down your back, causing goose bumps to erupt once more on your skin as you curl into his neck, peppering him gently with kisses. “Happy Valentine’s day darling, I’m so glad you came home early.” You whisper, giggling slightly as your lips trace a gentle line along his collar.

“If I had known this is what I’d be coming home to, I would have been home yesterday.” He smirks down at you his lips kissing your forehead gently, as you smile and curl into him more. “Well I’m glad you’re home now” You smile wildly as his arms wrap tighter around you, his hips rolling gently as he positions himself on top of you, his lips making contact with yours once more.

“I am… and I can’t wait to spend this entire night worshipping every last inch of you.” He whispers, his lips brushing against your ear as his hot breath causes another shiver to roll down your spine. “I can hardly wait… this is already a perfect valentine’s day!” You smile, your fingers flitting softly along his neck, pulling him back up to your lips once more.

“Oh my love… it is only going to get better.” He growls, as he kneels up in front of you, his hand pulling roughly at his belt, as he stares down at you, pupils blown wide with lust, “Just you wait.”

Forever Tags: @imhereforbvcky @heismyhunter @feelmyroarrrr @sapphire1727 @colt-eleven-impala-sixtyseven @lilacs-lavender @thisisthelilith @callamint @himasugi @amrita31199 @ailynalonso15 @thewintersoldierprogram @watch-out-for-thorns @givemethatgold @eloquentpetrichorpeculiar @kristygear @winterboobaer @magicintheelements @frolicsomefawkes @danstrash @bridgeneem @mitra-k-w @coffeeismylife28 @cornflax01 @emmatheawesome @movingonto-betterthings 

A 00Q Chocolate Cake worth coming home to.

A good chocolate cake is worth its weight in gold, and its true value is in its dual ability to taste as decadent and sinful as James looks in a Tom Ford while touching that spot in you that longs for something soft and domestic. The one you feel when you and your quartermaster lean together, mentally, physically, emotionally exhausted, against the kitchen counter post-mission, hours before dawn. Wearing only pajamas, in silence you eat mouthfuls of cake straight from the platter, sharing the only clean fork in the flat. Every heavy bite pulls you closer to much-needed sleep, and you soften a little, knowing you won’t have to sleep alone. It tugs at that spot in your chest that reminds you you’re safe – someone’s looking after you. It’s not glamorous, not one bit. But it all tastes like home. Novel, that.

Chocolate Cake

For the cake you’ll need:

  • 2 cups all-purpose flour
  • 2 cups granulated white sugar
  • ¾ cup Dutch-process cocoa powder
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 cup whole milk, or whatever milk you have on hand
  • ½ cup vegetable oil or coconut oil
  • 2 eggs
  • 2 tsp vanilla extract
  • A ~*splash*~  (roughly 1 ½ tbsp if the vagueness of that gives you hives) of hot, freshly-brewed coffee OR 1 tsp espresso powder
  • 1 cup boiling water
  1. Preheat your oven to 350F degrees, or 325F if you’re using a convection oven. Butter and lightly flour two 9” cake pans and set aside.
  2. Combine all dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder if using instead of coffee) in the bowl of a stand mixer or a large bowl if using an electric mixer. Use the stand mixer’s paddle attachment to combine, or a whisk if using an electric mixer.
  3. Add the milk, oil, eggs and vanilla. Mix at a medium speed until combined.
  4. Lower the speed and add the hot coffee and boiling water so you don’t burn ya self.
  5. Distribute the batter between the two pans and tap on the counter to remove air bubbles. Bake for 30-35 minutes or until a toothpick comes out clean.
  6. Let them cool in the pans on a cooking rack for about 15 minutes before turning out to cool completely.

Follow with chocolate buttercream frosting (recipe below).

Note: This is a REALLY thin batter, so don’t panic if you feel like you just made chocolate soup. It sets up just fine. Also, I hate to go all Ina Garten, but the quality of the cocoa powder in the cake AND frosting really makes all the difference. It needs to be Dutch-process to reach its dark, deadly potential.

Chocolate Buttercream Frosting

For the frosting you’ll need:

  • 1 cup unsalted butter, softened
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 3 ½-ish cups confectioner sugar
  • ½ cup Dutch-process cocoa powder
  • 4 tbsp heavy whipping cream
  1. In the bowl of a stand mixer (you can use either the paddle or the whisk, but I like fluffy frosting so I always use the whisk) beat the butter for a minute or two until it’s fluffy.
  2. Add the salt and vanilla and beat to combine.
  3. Add the confectioner’s sugar until combined, and then the cocoa powder.
  4. Add your heavy whipping cream one tbsp at a time until it’s the consistency you like! Beat it in on medium for a minute.

Note: If you like enough frosting to bathe in, be sure to double this recipe. It’s plenty to cover the cake (and very rich), but if you’re looking for a solid inch of coverage on each side… yeah. Double it. 

I spent a lot of time imagining what sorts of bizarre upgrades Q would give a KitchenAid stand mixer while making this.


Beltane, May Day, Food Recipes


2 Tablespoons Fresh Chives, snipped

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Refresh under very cold water and drain well. Remove the chive stalks to separate the flowers. In a skillet, heat the oil over medium heat and add the sesame seed. Stir for 1 minute, add the snipped chives, and stir for 1 minute more. Add the asparagus and soy sauce to the skillet with a few pinches of salt and generous grindings of pepper; stir well, cover, and cook for a minute or so. Remove the lid, sprinkle the chive blooms over the asparagus, and cover for 1 to 2 minutes so that the chive blooms steam briefly. Stir lightly and taste for seasoning. Serve hot. Comments: Bright lavender chive blossoms begin to bloom in the garden about the time the asparagus bed is at its peak. Hence, this is a natural combination and a simply tasty dish. Since chive blossoms are so strong in flavor, add them at the last minute in this recipe.

Source: FLOWERS IN THE KITCHEN by Susan Belsinger


2-3 LB chicken breasts on the bone

1 LB leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions

Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit,

In a large Dutch Oven, melt the butter, then fry the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 to 1-½ hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve. Serves 8


12 ounces Pork tenderloin, cut into 1" rounds

1 Tablespoon Green peppercorns, ground

¼ cup butter, chilled & cut into pieces

Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2 Tablespoons butter in heavy skillet over medium-high heat. Add onion and garlic and saute until golden brown, about 5 minutes. Transfer mixture to bowl. Melt remaining 2 Tablespoons butter in same skillet over medium-high heat. Add pork and saute about 4 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add onion mixture, wine, green peppercorns and herbs to same skillet and boil until sauce thickens, about 4 minutes. Add pork to skillet and heat through. Divide pork among plates. Add ¼ cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork

1 Dishpan full of young dandelion leaves

Wash, drain, and cut up tender dandelion leaves. Brown bacon; remove drippings and crumble Combine sugar and flour. Add egg, salt, vinegar, and water and mix until smooth. Pour into bacon drippings and heat, stirring constantly until mixture thickens. Pour warm dressing over dandelion. add crumbled bacon and hard boiled eggs. Toss lightly and serve immediately.

Preheat oven to 375 degrees, and combine:

When dough is worked to medium soft, shape into flattened balls and place on ungreased cookie sheet. Bake until golden brown, about 20 minutes. Cool, ice with white Solar Cross. You could try this as a single loaf. I also like to make an almond biscuit with biscuit mix, almond extract, sugar, cinnamon, and eggs, but in smaller proportions.

Source: Ann Moura Aoumiel’s book Green Witchcraft: Folk Magic, Fairy Lore & Herb Craft, Llewellyn Publications, 1996

Elder Flower Fritters- Medieval England

The French use elder flowers to pack apples. They claim that this enhances the

2 cups elder flowers, freshly picked & cleaned

Mix the egg, rose water, honey, & brandy in a medium sized bowl. Stir in the flour & cinnamon; the batter should resemble slightly thick pancake batter. If the batter is too thin, add a little more flour; if too thick, add more brandy. Fold in the elder flowers. Fry like pancakes or drop by the teaspoon into a deep-fat-fryer until golden brown. Serve with a sprinkling of orange water & fresh lemon, or dip into fresh sweet cream. Yield: About 2 dozen Note: If you are not using self-rising flour, add 1 teaspoon baking powder & ½ teaspoon salt. Variation: If you can’t find elder flowers, substitute 1 cup finely diced apples & a hint of fresh mint for similar magical effects.

Magical Attributes: Protection from Faery folk, trust, beauty, energy for attraction, & magical ambience.

Can also be eaten on Lammas, St. Valentines Day, or Hallows

These cakes are not unlike those made on the night before Beltane by women around the turn of the century. These cakes were left in the garden to please

Beat the wine and egg in a medium bowl. Combine the flour, cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat ½-inch of the oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Dip into the honey.

1 C Assorted Edible Flower Petals- small pieces Cream the Butter. Sift flour and add gradually to the butter. Beat the egg yolks until thick and lemon colored, add sugar gradually. Combine mixtures. Beat egg whites until stiff to add to mixture. Sift baking powder over mixture beat thoroughly. Fold in fresh flower pieces. Turn into a buttered deep cake pan, bake one hour at 350 degrees. Note: Garnish with fresh flowers. Beltane Lemon Curd Mousse Cake To make the shortbread cookie crumbs for the crust, seal the cookies in a heavy plastic bag and use a rolling pin to crush them into fine crumbs. Servings: Makes 10 to 12 servings.

1 ½ sticks unsalted butter, cut into ½-inch cubes

2 cups shortbread cookie crumbs- about 7 ½ ounces

1 ½ cups chilled heavy whipping cream Lemon slices, cut into quarters for garnish

Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours - Can be made 1 week ahead. Press plastic wrap onto surface of curd and keep chilled.

Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.

Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes. Meanwhile, place 1 ¾ cups lemon curd in large bowl. Stir ¾ cup curd in another small saucepan over medium-low heat until very warm. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear-do not boil. Whisk warm gelatin mixture into ¾ cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight. Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread ¾ cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve- Can be made up to 8 hours ahead. Arrange lemon slices between rosettes. Cut cake into wedges.

From Bon Appetit

3 c Sliced fresh or frozen Strawberry Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping.

1-3oz package softened cream cheese

Beat cream cheese and butter until smooth.

Mix in flour. Gather dough into two balls, chill one hour. Roll out dough, cutting 2" disks out with cutter. Spoon ¼" of jam into center of disc. Gather edges into three equally spaced corners-like a tricorn hat and roll points over slightly, pinching shut. Bake at 375 degrees until golden brown, about 15 to 20 minutes. Tasty jam: rhubarb ginger, apricot, cherry, etc.

from Wicca:A Guide for the Solitary Practitioner, by Scott Cunningham

1 cup un sprayed marigold petals

Using a clean mortar and pestal reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the egg yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream. Garnish with fresh

In a large nonreactive pot, add the next four ingredients to the gallon of water. Boil all together for 30 minutes, then strain into a crock that will hold it with a little room to spare. When cooled, add the yeast, dissolved in some of the liquid. Allow to ferment in a cool place - 55 degrees is ideal - until it ceases bubbling and the liquor clears, then bottle, cap tightly and store in a cool, dark cellar. It should not be used for at least a month, and longer is better. This meade, unlike many other drinks, does not improve with really long aging, so it should be consumed within a year of the time it was made.

This lovely spring tonic makes good use of pesky weeds to rejuvenate the body with the earth’s reawakening. Dandelions are high in vitamins and legends claim that Hecate once entertained Theses with dandelion water. Magickal Attributes: divination, wind magick, wishes and goals, communicating with the Spirit World.

Clean off the dandelion petals with cool water. In the meantime, warm the orange juice and lemon together, then add dandelions. Make certain you only have petals (no green parts). Add the sugar, stirring constantly until dissolved: strain juices and chill. Add ginger ale for a light bubbly drink. VARIATIONS: Prepare this recipe with lemonade instead of orange juice and juice of one orange instead of a lemon. This is refreshing, purifying quality and poured over crushed ice, is wonderful on a hot summer day.

1 bottle of white wine- German is ideal

Pour wine into a wide mouth jar or carafe. Add the sliced strawberries and woodruff, and let sit for an hour or more. Strain and serve chilled We try to credit all articles but sometimes don’t know where they came from. Some information is our own research and some is sent into us by friends and customers. If you see something here that is yours and your not getting credit for it please contact us and we will add you as the author or remove it if requested. We want to thank everyone for sharing this wonderful information!

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Yield: 2 dozen

The things you’ll need


  • 2 ½ cup all purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • ½ vanilla bean
  • ½ cup butter flavored shortening, chilled
  • ½ cup salted butter, chilled
  • 6 tablespoon buttermilk
Pumpkin Filling
  • 6 oz. cream cheese at room temperature
  • 1 ¼ cup pumpkin puree
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • Egg wash
  • Pastry brush
  • Decorating bag fitted with a #849 tip
  • Cinnamon for decoration
  • Large mixing bowl
  • Mini tart pan
  • Plastic wrap
  • Round cookie cutter
  • Rolling pin
  • Baking sheet tray lined with parchment
  • Two medium mixing bowls
  • Hand mixer
  • Two rubber spatulas
  • Small ice cream scoop

Let’s get started!

  1. In a large bowl, combine flour, sugar, vanilla bean, and salt.
  2. Add cubed butter and shortening and work between fingers until the mixture resembles coarse meal. Drizzle in ice-cold buttermilk. Work in the buttermilk to form a dough.
  3. Form the dough into two discs and wrap tightly in plastic wrap and chill for 2 to 24 hours to set.
  1. Preheat oven to 350ºF.
  2. In a medium mixing bowl use a hand mixer to combine cream cheese and brown sugar until smooth. Add eggs one at a time, mixing between each addition and scrape down the sides as necessary.
  3. Add pumpkin, spices, salt and vanilla extract and beat until smooth.
  4. When dough is set, roll out to 1/8 an inch thick and cut circles out using the round cookie cutter. Line dough rounds into each tart pan.
  5. Use a fork to prick the bottom of the crust then brush egg wash on the tops of each cup. Scoop filling into each pie cavity almost to the top, almost 2 tablespoons.
  6. Bake for 12-15 minutes. Allow to fully cool before adding topping.
  7. In a medium mixing bowl, use a hand mixer to whip the heavy cream and sugar until stiff. Scoop into a decorating bag attached with a #849 tip.
  8. Sprinkle each pie with a bit of cinnamon. Ta-da! Mini pumpkin pies!

Springtime RecipesStrawberry Macarons

These adorable little heart-shaped strawberry macarons are infused with strawberry flavour in every layer (no artificial flavouring)! So good, you wouldn’t want to share!


For Macaron Shells:

• ½ cup (10gr) freeze-dried sliced strawberries (yields about 3 tablespoons of powdered strawberries)
• 1 cup (100gr) almond flour
• ¾ cup (100gr) powdered sugar
• 2 large egg whites (about 70gr)
• ¼ teaspoon cream of tartar
• ¼ cup (50gr) sugar
• ½ teaspoon pure vanilla extract
• Red gel food colouring

For Filling:

• 3 tablespoons (40gr) unsalted butter, softened
• ¾ cup (100gr) powdered sugar
• 2 teaspoons heavy (whipping) cream
• 1 tablespoon strawberry jam, plus additional 2 - 3 tablespoons for the filling
• ½ teaspoon pure vanilla extract
• 1/8 teaspoon salt


• Place the freeze-dried strawberries between two sheets of parchment paper. Using a rolling pin, crush the strawberries into a fine powder. (Alternatively, you can use pestle and mortar, or coffee grinder).

• In a medium bowl, sift together almond flour, powdered sugar, and powdered strawberries twice. Set aside.

• In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium-high and beat until hard peaks form. Add vanilla extract and red food colouring. Beat on medium speed for one more minute.

• Sift the almond flour mixture over the whipped egg whites. Gently fold the mixture, running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will become thinner as you fold. Be careful not to over-mix it though. Every so often, test the batter to see if it has reached the correct consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within about ten seconds, then the batter is ready. I repeat: do NOT mix again. If you still see edges, fold the batter a couple more times and test again. This step is so crucial, so please make sure to test often to ensure not over-mixing the batter.

• Transfer the batter into a pastry bag with a round tip.

• Place the template with hearts under the parchment paper on a baking sheet. Pipe the batter as if you’re drawing two hooks facing each other, tracing the template. You’ll get about 58 single shells on two baking sheets.

• Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macaron shells.

• Let the macarons rest and dry for 15 - 30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready.

• Preheat the oven to 300°F (150°C).

• Bake the macarons for 18 - 20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.

• Transfer to wire rack and allow to cool for 15 minutes. Then carefully remove from the baking sheets.

• While macarons are drying, prepare the strawberry buttercream. In a mixing bowl with whisk attachment, beat the butter until fluffy. Add powdered sugar, heavy cream, strawberry jam, vanilla extract and salt and beat until well combined.

• Transfer the buttercream into a pastry bag and fill the macarons, leaving a small hole in the middle. Using a small spoon, drop a small amount of strawberry jam into the hole. Cover with the other shell, and done!

• It’s best to serve the macarons the next day.

• Store the filled macarons in an airtight container inside the refrigerator for up to 5 days. You can also freeze the filled macarons in an airtight container for up to 5 months.

Rose and Cardamom Cheesecake

Crystallized Petals:

  • 1 egg white
  • pesticide-free rose petals
  • caster sugar for sprinkling


  • 115g (1 cup) shelled pistachios, plus 2 Tbsp., chopped, for decorating
  • 60g (⅓ cup) caster sugar
  • 60g (¼ cup) butter, softened
  • 2 eggs
  • 60g (½ cup) self-raising flour


  • 6 sheets leaf gelatin or 2 Tbsp. powdered gelatin
  • 500g (2 cups) ricotta
  • 250g (a little over 1 cup) mascarpone
  • 100g (½ cup) caster sugar
  • 25 cardamom pods
  • 300g (a little over 1 cup) evaporated milk
  • 160ml (⅔ cup) double cream (heavy whipping cream)
  • 80ml (⅓ cup) rosewater
  • a few drops of pink food coloring (optional)
  • edible glitter for decoration

  1. Whisk the egg white until it is foamy. Paint this on to both sides of the petals, one at a time, using a small paint-brush, then sprinkle with sugar. Lay on a sheet of baking-paper in a warm place to dry overnight. Once dried, store in an airtight container until you are ready to serve.
  2. Preheat the oven to 180°C/350°F/gas mark 4. Line and grease a 23cm (9in) springform cake tin.
  3. Finely chop the whole pistachios in a food processor or blender. In a large mixing-bowl, whisk together the sugar and butter
    until creamy. Break in the eggs and beat again. Sift in the flour, add the ground pistachios and stir well. Pour the mixture into the cake tin and bake for 15 to 20 minutes, until the cake is golden brown and springs back when pressed gently in the center. Leave to cool in the tin.
  4. Soak the gelatin leaves in water until soft. Whisk the ricotta, mascarpone and sugar together until light and creamy. Crush
    the cardamom pods to remove the husks, then grind the black seeds to a fine powder in a pestle and mortar.
  5. Heat the evaporated milk and cream together in a saucepan with the ground cardamom and rosewater and continue heating until the mixture has reduced by one third. Remove from the heat and leave to cool slightly. Squeeze the water out of the gelatin leaves and add them to the warm cream, if using powdered gelatin whisk in, stirring until dissolved. Pass the cream through a sieve to remove any undissolved gelatin pieces, then whisk into the cheese mixture with a few drops of pink food coloring, if using. Pour the filling on top of the pistachio cake base and refrigerate for three hours or overnight.
  6. When you are ready to serve, arrange the crystallized rose petals on top and sprinkle with chopped pistachios and edible glitter, if using.

Low-Carb & Sugar Free 

Cheesecake with Cookie Crust

I know I’ve said this before, but this is hands down is the BEST dessert I’ve ever made!


  • 6 Tablespoons Almond Flour
  • 2 Tablespoons unsalted butter
  • 1 tsp Pure Vanilla Extract 
  • ½ tsp Baking powder 
  • ¼ Cup Swerve Sweetener 
  • 2 Egg Yolks
  • 2 Tablespoons Sugar Free Chocolate Chips 


  • 8 ounces Cream Cheese
  • ½ cup Heavy Whipping Cream
  • 2 tablespoons Powdered Swerve (I used a nutribullet) 


  1. Melt Butter in microwave add vanilla. Set aside
  2. In another bowl, combine Almond flour, baking powder, and swerve and mix well.
  3. Now add the butter and vanilla to your dry ingredients also add both egg yolks. Mix well!
  4. Add Chocolate chips 
  5. Put the cookie mixture into a pie dish
  6. Bake at 350 for around 7-12 minutes (keep a eye on it)


  1. Soften Cream cheese 
  2. Whip heavy Cream and put in the refrigerator
  3. Combine powdered swerve and cream cheese.  And fold in the Whipped cream.
  4. Spread over cookie crust 
  5. Set aside in the fridge for a couple hours and voila.

(The chocolate drizzle is melted sf chocolate and coconut oil)

Serves 6

 257 calories; 25g Fat; 4.9 Net Carbs 

Strawberries & Cream Cobbler

Mmm. Strawberries and cream. There’s nothing better. Hence the cake. And now the cobbler. 

Yes, I realize that many of you are currently living in a season where it is difficult to buy good strawberries. In that case, just salivate over this amazing dessert for the next two or three months. It’s worth it.

Strawberries & Cream Cobbler (printable)
serves 4-6


For the Strawberries and Cream Filling
6 cups (1200 g) strawberries
6 tablespoons sugar, divided
2 tablespoons flour
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 oz (115 g) cream cheese, cut into small cubes
3 tablespoons heavy whipping cream

For the Biscuit Topping
¾ cup (90 g) all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
5 teaspoons sugar, divided
2 tablespoons cold butter, cut into small pieces
½ cup (120 mL) buttermilk


Wash and cut the strawberries into halves and combine with 4 tablespoons of the sugar, flour, lemon juice, and vanilla in a 9- or 10-inch cast iron skillet. Stir to coat, then let sit until the strawberries have started to release their juices, about 30 minutes.

Preheat the oven to 400 F/ 205 C.

In a bowl, beat together the cream cheese and the remaining 2 tablespoons of sugar until smooth. Beat in the cream, 1 tablespoon at a time. Drop the cream cheese mixture over the strawberry mixture by tablespoons. Use a spoon or spatula to try to spread the cream cheese mixture into a thin layer over the top of the strawberries.

In a bowl, mix together the flour, baking powder, baking soda, salt and 3 teaspoons of the sugar. Cut in the butter with a pastry cutter or a fork until it resembles coarse crumbs. Add in the buttermilk and stir just until moistened - do not overmix. Add more buttermilk if the mixture is too dry. Drop rounded tablespoons of the topping over the strawberries and cream mixture. Sprinkle the remaining 2 teaspoons of sugar over the top.

Bake until the fruit is tender and bubbling, about 25 minutes. Serve warm or cold.


Hat's Scones

500 g All purpose flour (2 C)
75 g granulated sugar (½ C)
14.3 g baking powder (1 Tbsp)
2.85 g table salt (½ tsp)
394 mL heavy whipping cream (1-2/3 C)

Preheat oven to 163°C (325°F). Whisk together dry ingredients in large bowl. Add desired nuts and/or dried fruit not to exceed half the volume of dry mixture. Whisk thoroughly. Make well in center of mixture. Using wooden spoon to stir; slowly add heavy whipping cream while stirring.

Lightly flour the dough until dry ball has formed and easily rolls out of bowl. Roll out onto well floured flat surface. Press evenly until about an inch thick.

Cut into desired shapes and place 2 inches apart on parchment lined baking sheet. These scones will expand.

Bake for 22-25 minutes. Remove when golden and allow to cool on rack for 5 minutes before glazing or 20 minutes before frosting. Give most of them away or you will wind up eating the first batch before the second comes out of the oven.


Update 4/13/17: Chapter Nineteen

Summary: When Oliver Queen dies to protect his sister, Felicity Smoak becomes a widow at the tender age of twenty-seven. She doesn’t expect she’ll ever get married again, but Tommy Merlyn has always been someone who defies her expectations. For four months, her marriage to him gives her a joy she’d never thought she’d experience again…

…and then her first husband comes back from the dead.

Word Count: around 7,000 this chapter; around 90,000 so far.

Rating: Mature (Mild Language, Canon-Typical Violence, Sexual Content)

Pairings: Olicity, Flommy, Toliver, Smoaking Billionaires, various minor background pairings

Author’s Note: I have no idea when the next update will be. I just gotta be honest with you all.

Tagging: @bisexualfelicity / @just-arrow / @kebarr / @smoakingbillionaires / @nishtanight / @lingarhan/@anonymiss118 / @whimsical-sue / @dine7184 / @smolsmoak / @iloveyourintimate / @curvy-tam/@franklyineedcoffee / @memcjo / @kath4703 / @missfire1977 / @smoakinarrowblog / @andcreation/@myfuturequeen-reblogs / @1022bridgetp / @pangirl-fangirl / @coal000

Previously: One. Two. Three. Four. Five. Six. Seven. Eight. Nine. Ten. Eleven. Twelve.Thirteen.Fourteen.Fifteen. Sixteen. Seventeen. Eighteen.

Read below or on AO3.

Felicity wakes up in perfect contentment. She’s warm and safe. She turned herself around at some point during the night, because when she cracks open one eye, she’s looking at Oliver’s sleeping face, rather than Tommy’s.

She hasn’t woken up to his face in a long, long time. Behind her, Tommy shifts. His chin rubs against the back of her neck, causing his stubble to scrape against her skin.

“Morning,” he whispers, right against her ear. She shivers. That particular tone of his has always promised great things.

Great things that cannot happen this morning. For just a second, she imagines Tommy continuing to kiss the side of her neck, his body pressing against hers and Oliver opening his eyes and moving closer to kiss her mouth.

Felicity shuts that thought down quickly. She keeps her palm pressed against Oliver’s chest, right over his heart. He seems to be deeply asleep. She’s not sure he is. “I hate knowing that he went through so much and I couldn’t do anything about it.”

Tommy kisses her shoulder. “I know, sweetheart. I do too.”

“Thank you for loving him,” she whispers.

“Honey,” Tommy says, pressing another kiss to the nape of her neck. One of his hands absently cups her breast, just, Felicity suspects, because he can. “You don’t have to thank me for that.”

Keep reading

Code: Realize: King of Cakes Impey 

Given his culinary skills, it should be more like Cake Boss Barbicane! Part of an original series of illustrations for the Otomate app “Sephirot”, I believe it works as a type of card game. Nonetheless, I was intrigued by this set of illustrations and I am so glad they were included in the 2017 Code:Realize desktop calendar, where this was source from. As for the cake, looks like you standard one layer cake covered in heavy whipped cream and decorated with chocolate stripes, plus a blue-green rose, much in similarity to the color of the horologium as well as Cardia’s colors. Lick that cake Impey! 

If re-posting please credit to “flowermiko” at Tumblr or Twitter. DO NOT UPLOAD TO ZEROCHAN. Thank you and enjoy!

me, @ almost 1 in the morning: hey what if i made chiffon cake

me, @ 6 am: this was a chiffon mistake

Also shoutout to my great aunt for her chiffon cake recipe!

Fluffy Chiffon Cake recipe

Serves 8 to 10 | Active cooking time: 2 hrs 10-15 mins | Total cooking time: 5 hrs 30 mins


  • 2¼ cups cake flour (254g)
  • 1¼ cups sugar (251g)
  • 3 tsp baking powder (12g)
  • ½ tsp salt (3g)
  • ½ cup vegetable oil (125mL)
  • 5 unbeaten egg yolks (100g)
  • ¾cup cold water (177mL)
  • 1 tsp vanilla (5mL)

Egg Whites Mixture

  • 1 cup egg whites, about 7 or 8 eggs’ worth (240mL)
  • ½tsp cream of tartar (1.7g)

1. Remove eggs from the fridge to allow them to reach room temperature. Once they’ve reached room temp, separate the egg whites and yolks into two different containers.

 2. Heat oven to 325° F (163° C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Make a well in the center and add the wet ingredients in this order: oil, egg yolks, cold water, and vanilla. Whisk together until batter is smooth.

3. In another large bowl, beat the egg whites on a medium speed for two minutes before adding the cream of tartar. Then continue to beat them on a higher speed until they form stiff peaks.

4. Pour the batter into the egg whites gradually, gently folding them with a large rubber spatula. Be careful not to stir them!

5. Pour the finished batter into a tube cake pan. Tap the bottom of the pan against the counter top three to five times to dispel any air bubbles in the batter. Before placing in the oven, make sure to clean off any drips on the sides to help the cake rise.

6. Bake the cake for 55 minutes on the middle rack of the oven. Increase the temperature to 350° F (177° C) for an additional 10 to 15 minutes, or until a toothpick inserted in the top comes back clean. After removing the cake, turn it upside down to let it cool completely, about 2 hours.

7. To remove the cake, insert a thin knife between the cake and the pan. Removal changes depending on if you’re using a one pan or two piece pan. For a one piece pan, tap it roughly against the counter again before flipping it over onto a plate. With a two piece pan, simply grab the tube and lift it out.

Whipped Cream (optional)

Makes about 2 cups of whipped cream | Active cooking time: 5 mins | Total     cooking time: 10 to 15 mins

  • 1 cup heavy whipping cream (240mL)
  • 1 tsp vanilla (5mL)
  • 1 tbsp confectioners’ sugar (15mL)
  • Mint leaves, for garnish

1. Place the bowl and whisk(s) into the freezer for 5 to 10 minutes to chill.

 2. Once cooled, combine the ingredients in the bowl and whip the cream until it forms stiff peaks. Be careful not to overbeat; garnish with mint leaves.

Healthy Weight Gain Shake

Courtesy of Dargo, a member of the Fat Admiration, Feederism &/or Weight Gain group on fetlife:


If you have a nutribullet, magic bullet or the alike food processor you can make my caloric dense shake I use. I use a nutribullet large 16oz cup with food processing blades. In the cup place the following:

8oz of yogurt (any flavor)
4 scoops of Muscle Milk powder (I like chocolate)
fill to line with whole or 2% milk (about 8 oz)

Blend til mixed well and drink up.

This mixture will give you about 1100 calories in one drink. But what is more important is the balanced proteins, carbs and fats you get.
The total gram counts:
fat 46grs
protein 83grs
carbs 82grs

With this drink and your usual eating patterns, your body will start to put both fat and muscle weight while keeping ironically a healthy diet. Of course you can replace heavy whipping cream for the yogurt to boost the calorie level.



These are some of my MUST HAVES as far as my low carb/ketogenic diet goes.

The pork rinds are great if I’m craving chips (or BBQ sauce!)

The plant based protein is obviously great to keep my protein up each meal AND plants have plenty of fiber which naturally makes this choice of protein powder low in net carbs (2g per serving)

Heavy whipping cream has 0 carbs but is a great alternative to creamer in coffee and makes omelettes (a low carb favorite of mine!) extremely fluffy and more pliable.

This weird hourglass looking tool is my “Vegetti”. I use it most commonly with zucchini. What it does is makes your veggies into a “pasta”. It gives you options between thin or thick “noodles” and is SO simple.

Guacamole!! These come packaged in their serving sizes already! They’re only 100 calories. I believe 4 net carbs per serving as well. I dip pepperoni chips in it for the crunch (I will make a snack recipe list at a later date with that recipe on it!) I found these at Aldi!

My favorite ❤ Fiery Sriracha hummus! I found this gem at SAVE A LOT! !! Low carbs, flavorful, spicy. It is just delicious!

Okay so the reason I put this brand of salmon is because they come in preweighed portions- each at about 4oz. Plus they have always tasted delicious!

Here’s my other favorite! Breyer’s Carb Smart Ice Cream and fudge pops! They taste- no lie- no different than regular Breyer’s Ice Cream. It’s delicious and soft. Found at Walmart and I have heard for those down south that Kroger has them.

I will make more good food buy posts in the future as I discover more!

Happy eating!