beaten eggs


You asked, and Tastes of Tamriel has finally answered! After much experimentation, here is the sweetest sweetroll recipe you’ll ever need! Crisp and crunchy on the outside, moist and soft on the inside, this is a truly legendary treat!

Note: This recipe calls for real vanilla for a taste that will send you to Sovengarde, but if you don’t have that on hand, 1 tsp vanilla extract is fine too. The icing is also quite a conservative amount- just enough to glaze the top. If you want a dripping sweetroll experience, you can double the amount.

You will need:
1 large bundt tin (or 2 smaller ones)
2 cups plain flour
1 tsp baking powder
¾ cup milk
¾ cup water
½ cup caster sugar
1 cup maple syrup or honey
3 eggs, beaten
60g butter, melted
1 vanilla pod, scraped
3 tsp cinnamon powder

For glaze
1 cup melted butter
1 cup icing sugar
1 vanilla pod, scraped

Preheat oven to 200C/392F and grease your bundt tin well with butter.

In a large mixing bowl, combine all the baking ingredients and mix well. Pour into the bundt tin/s and bake for 45 minutes, or until brown and risen. It should be firm and crusty on the outside. Flip onto a wire rack to cool before transferring to a plate.

For the glaze, combine the melted butter, sugar, and vanilla in a small bowl and whip until well blended. Drizzle over the top of your sweetroll and wait til icing has hardened before eating.

A Green Witch’s Herb Bread

This is a bread recipe I have grown so familiar with that it’s taken up root in my bones. If you’ve got a good relationship with the bread and can hear when it’s springy and when it needs to be kneaded, you can forego the measuring cups too. This will make a honeyed brown bread, perfect for Mabon (as it incorporates wheat, honey, and the hearth), or it can be formed into circular loaves with the Solar Cross cut into them for other witchy occasions.

1 packet yeast

4 cups half white, half whole wheat flour

Several tablespoons honey

1 bottle dark beer (like a porter) - must be room temperature. Trust me on this one.

1 egg, beaten

Herbs of your choice

Put yeast and honey in a bowl and add the beer. Stir gently and allow to rest til foamy (about 5 to 10 minutes, longer if needed). Add pinch of salt and beaten egg. Mix in flour gradually, using a wooden spoon if you can, until the dough forms one cohesive mass.

Turn the dough out onto a floured surface and knead it! Use short, rapid strokes in cross directions, folding the dough over in half every other time or so. Work your intent deep into the dough at this time, and incorporate any herbs you wish to add (for Mabon: Use rosemary, crumbled walnuts, and rhubarb). Fully cover the dough in plastic wrap or a clean dish towel and let rise for at least an hour. Return, and punch down the dough, re-wrapping it and letting it rise another hour or two. Form the dough into two equal loaves (you can form a pan shape out of oven-safe tinfoil if you need), cut a design into the top to allow for splitting, lightly dust with flour, and bake at 450 degrees for about 20 minutes.

Let cool for at least another 15 minutes before cutting to serve! I’ve had nothing but excellent results with this bread, and even when it looks like the crust has been burnt to all hell, it has usually done no such thing and the springy and fluffy insides make all the time worth it. Plus, the herbs can be substituted seasonally for each feast day and celebration!

Blessed Be,



Katsudon - Yuri!!! on Ice

You might not want to be a pork cutlet, but with this recipe you can totally eat a pork cutlet!  And, really, what could be more desirable than a steaming bowl of rice, breaded pork cutlet, onions, and egg. Funnily enough, katsu and the word for victory are pronounced the same in Japanese (カツ and 勝つ, respectively), so athletes will often eat some katsudon before or after they compete.
So, in honor if Yuri Katsuki’s birthday, make some tasty katsudon!

Feeds 2


  • 3 cups cooked rice ( following this recipe if you can.  Feel free to make it ahead of time and heat it up before plating, but I’ll let you know when to start cooking the rice if you want to make everything all at once)
  • 2 boneless pork chops (and a meat mallet)
  • Salt and pepper
  • Flour for dusting
  • 1 egg, beaten, for breading
  • 1 cup panko
  • ½  cup dashi stock (you can use chicken or vegetable stock if you can’t get a hold of some dashi or dashi powder)
  • 1 Tbsp. soy sauce
  • 2 Tbsp. mirin
  • 2 tsp. sugar
  • 1 small onion, sliced thin
  • 2 eggs
  • ¼ cup peas (alternatively, you can top it with scallions/green onions, thinly sliced nori, sesame seeds, whole snowpeas, and any combination of any of these)


  1. Begin heating up some oil in a deep pan on the stove.  About ½” of oil should do.  Alternatively, if you have a deep fryer and feel comfortable using it, go ahead a use that for the pork katsu.
  2. Use a meat mallet to pound the pork to about ¼” thick.
  3. Season the pork chops with salt and pepper, and dust them with the flour.
  4. Dip the pork into the first beaten egg, then coat them with panko crumbs.
  5. Once the oil is hot (get some water on your hand and flick it into the oil from a safe distance above, if it sizzles and pops, the oil is ready), place the breaded pork into the oil.  Fry them until golden brown on each side.  Once they’re cooked, remove them from the oil, and set them aside on a plate with some paper towels to absorb the excess oil.
  6. If you haven’t already made your rice, start cooking it now, using this recipe.
  7. Add the stock, soy sauce, mirin and sugar to a pan (one big enough to hold both pork chops) and bring it to a simmer.  Add in the onions and cover the pan with a lid.
  8. Once the onions are translucent, slice the pork katsu, and carefully (as to keep the slices together, treating them as if it were still a whole cutlet) add it on top of the onions.
  9. Beat the remaining two eggs and pour them on top of the pork katsu.  Cover the pan with the lid.
  10. Begin portioning the rice into two bowls.
  11. Once the eggs are done (still kind of jiggly and slimy looking, but definitely not liquid anymore.  If you’re squeamish about eggs, feel free to cook it a bit longer, but be careful not to allow the egg to become dry and fluffy), pick up the pan and slide/pour the sauce, onions, katsu, and egg onto the rice in the bowl.
  12. Top with peas or your choice of garnish.
  13. Reward yourself with this delicious meal. (But only after you win the skating competition, of course.)

This cake is honestly one of my favourite things, it’s super dense so it’s really filling. It’s really tasty and one slice is only 72 calories! (Total: 12 slices, 864 calories)

90g low-fat spread- I’m in Australia so I use salt free margarine but it could be whatever you prefer
90g caster sugar
2 eggs, beaten
90g plain flour
½ tsp baking powder
1 lemon

1. Preheat your oven to about 150°C/300°F
2. Beat your low-fat spread with the caster sugar, gradually adding the egg until smooth
3. Sift in the flour and baking powder and beat again adding the zest of your lemon
4. Line your cake tin with baking paper (I NEVER grease tins. It’s just empty calories and fat)
5. Bake for about 30-45 minutes or until completely cooked.
6. Take it out and let it cool

1. Juice your lemon and mix with honey to taste
2. Drizzle over your cake (or over very thin lemon slices placed on top of your cake)
3. Slice and serve!

This is so great for people like me with a huge sweet tooth- it’s perfect for a lunchtime snack, it’s tasty, low calorie, low fat and even lactose free. Enjoy everyone!

Candied Rose Petals
© Photo by Eric Wolfinger

  • 1 pasteurized egg white beaten with a little water (prepared meringue powder or a simple syrup will also do)
  • Granulated sugar
  • Rose petals, rinsed and patted dry
  • A small brush (a watercolor brush will work just fine)

Whip egg white until frothy. Using your small brush, paint the egg white onto each side of the petal. Roll the petals in the sugar to coat evenly, being careful not to coat the petal too thick. Leave on waxed paper to dry for a day. They may be stored for a few months in an airtight container, without losing flavor or fragrance.

Jorrvaskr apple pie

Jorrvaskr, the famed mead hall at the centre of Whiterun, is home to the Companions and as a result, their feasting table is now laden with much more than just mead to feed these hungry warriors! This age-old recipe was passed down to me by Jorrvaskr’s caretaker, Tilma the Haggard, and is a favourite of the Companions and can always be found at their tables. With a crumbly, buttery crust and an irresistible spiced apple filling, I am proud to share this secret recipe with the rest of Tamriel! (Don’t tell Tilma though!)

You will need:
250g plain flour
25g caster sugar
2-3 tbsp milk
125g butter, very cold and diced
2 large egg yolks
Pinch of salt
Medium sized pie tin

315g red apples, peeled and diced
1 stalk rhubarb, diced
1 egg white, beaten
45g soft brown sugar, plus extra for sprinkling
2 tbsp caster sugar
45g butter, softened, plus extra for brushing
1 shot spiced rum
2 tsp cinnamon
1 tsp nutmeg
½ tsp allspice
1 tsp vanilla essence
¼ cup pecans, chopped

To make the pie crust, put the flour, sugar, salt, and butter into a food processor and blend until a breadcrumb consistency is reached. Add the egg yolk and whizz again for a moment, and finally the milk. Once the dough has formed, turn it out onto a lightly floured surface and work until it is smooth. Wrap in cling wrap and chill for half an hour minimum before using.

Preheat your oven to 200C/400F and place the pie tin in to heat up.

In a mixing bowl, combine all the filling ingredients except for the egg white and mix thoroughly.

Dust your work surface with flour and roll out your pastry into a circle to fit your pie tin, leaving aside a small quantity of dough to make the top lattice. Fit the pastry to the tin, then spoon in the filling evenly. Sprinkle the top with brown sugar.

Using a roller cutter or knife, cut out a lattice with the last of the dough and secure to the top of your pie. Brush all over with butter and the egg white to glaze.

Bake for 30 minutes on the middle shelf. Leave to cool for 15 minutes before removing from the tin. Serve hot with a drizzle of custard or vanilla ice cream.

Ostara Buns


4 cups pastry flour
2 cups sugar
½ cup vegetable shortening
1 tube almond paste
½ teaspoon baking powder
1 teaspoon cinnamon
5 eggs, slightly beaten

1 cup confectionary sugar
¼ teaspoon almost extract
1 tablespoon soft butter
4 teaspoons water

Preheat oven to 375*F.  Combine bun ingredients in large bowl until a medium-soft dough forms.  Add a little flour as needed for consistency.  With your hands, shape biscuit-size balls.  Slightly flatten the balls when you place them on an ungreased cookie sheet.  Bake until golden brown, 15-20 minutes.  Cool.  Beat icing
ingredients together until smooth.  Frost buns with large cross (+) with icing.

Back to Ostara, the Spring Equinox


Hi guys! Since Beltane is right around the corner, I thought i’d share this cute orange cookie recipe, perfect for a spring treat 🌱✨🍊

This recipe makes about 2 dozen, depending on size of your cookies(:

What you’ll need: 

~ 1 ¼ cups of butter, softened (about 2 ½ sticks)

~1 1/3 cups of white sugar

~3 cups of all purpose flour

~½ teaspoon of salt

~1 tablespoon of baking powder

~1 tablespoon of vanilla extract

~1 egg, beaten

~2 tablespoons of orange zest (thats about how much comes off one orange, depending on size and type; I use navel oranges most of the time, but it doesn’t really matter) 

~The juice of one orange (this bit is optional, depending on how orange-y you want your cookies to turn out, you could also use a little lemon juice to help the flavor) 

~½ cup of white chocolate chips


1) Preheat your oven to 350 degree F (I think thats about 175 degrees C but you may want to check me on that) Line your baking sheet with parchment paper or cooking/baking spray 

2) Sift together flour, baking powder, salt, and orange zest in a separate bowl

3) In a different, larger bowl cream the butter with medium speed (this bit can be done with a hand mixer which will probably make your life easier) and add the sugar in gradually. Once sugar is completely mixed in, add the vanilla and the egg, then begin to slowly add in the dry mixture from before.

4) Once dough is at desired consistency, gently fold in the chocolate chips 

5) Drop bits of dough onto your baking sheet, about one inch apart from each other, flattening out the backs with a spoon. Bake for about 10-12 minutes or until lightly brown. allow to cool completely, cookies should be a bit crispy when done. 

Chicken Parm-Stuffed Spaghetti Squash by Tasty

Large Spaghetti Squash
2 Boneless Skinless Chicken Breasts /cut into strips
2 Eggs /beaten
Italian Style Breadcrumbs
Marinara Sauce
Shredded Mozzarella Cheese
Grated Parmesan Cheese
Italian Seasoning
Oil for frying

With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line). Scoop out the seeds - brush with oil, salt, and pepper, - and roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).

Meanwhile, slice the chicken breasts into strips. Place flour, beaten egg, and breadcrumbs into three separate bowls. Coat each strip with flour, then egg, and then roll in bread crumbs.

Heat a well-oiled skillet over medium/high heat. Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Set aside on paper towels.

Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turning over and pulling at it with a fork. Shred the inside of each squash, being careful not to poke through the skin. Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and Parmesan cheese, and a pinch of Italian seasoning. Return to the oven to bake for 10-15 minutes until the cheese has melted. Enjoy!

Decided to try a lower carb option for my mozzarella sticks! I’ve been stricken with my carbs and the spring roll wrappers I use aren’t low enough for my liking. This worked out to less than 1 carb per mozz stick! That’s much better!

*8 String Cheeses, Cut In Half (Polly-O is zero carbs)
*2 Eggs, Beaten
*1 Cup Parmesan Cheese (the powdered kind)
*1 Tablespoon Italian Seasoning
*1 Clove Garlic, Minced
*1Teaspoon Red Pepper Flakes (optional)

*Mix Parmesan cheese, Italian seasoning, red pepper flakes, and minced garlic in a medium bowl.
*Dip each string cheese into the egg mixture and then into the cheese mixture.
*Dip the string cheese in the egg mixture and roll it in the cheese crumbs again.
*Press the cheese crumbs into the cheese using your fingers. I then rolled them in my palms to make sure the coating was tight.
*Place the coated string cheese into the freezer for one hour. This helps hold the coating in place while it’s frying! I put mine on parchment paper in a small baking sheet.
*Pour about half a cup of oil into a frying pan, and let it get HOT.
*Place 4-5 string cheese halves into the pan.
*Cook until golden brown on all sides.
*If the crumb mixture falls off the string cheese, wait until the oil is hotter.
*Serve with a low carb Marinara or Tomato Sauce (Trader Joe’s Rustico is 3 carbs per ¼ Cup)

These were amazing. What I’ll do in the future is make a whole batch of them and just freeze them. Then I can pull them out when I want one or two. The coating process takes a while and this will break it down for the future!

I hope you enjoy and thanks for reading! Please send me your mozz sticks pictures!

Microwave Scrambled Egg Sandwich

This is something my stepdad made up a while back that I’ve modified to my liking. It’s ridiculously easy, so great for in the morning when you haven’t quite woken up yet, and of course things can be added to it to make it even better.


  • 1 egg
  • Two pieces of toast, lightly buttered (bagels and English muffins are great as well)
  • Shredded cheese (optional)


  1. Beat the egg in a small, microwave-safe bowl. If you are choosing to add cheese, stir the shredded cheese in with the egg. You can also use a small dash of milk to make the egg fluffier and retain more moisture during the cooking process.
  2. Microwave the beaten egg for one minute on ‘high’. If you added cheese, it may take a little longer – I usually do a minute and fifteen seconds.
  3. Take the egg out of the microwave and flip it to the other side (it should be mostly cooked by now and easy to flip, but if it gets a little messy, it’s no big deal).
  4. Put the egg back in the microwave for another 15-30 seconds.
  5. Once the egg is fully cooked, take it out of the microwave and serve on toast.
Must be Love

Follow up to Fine and Breakfast for Three. Requested by @therobbinsnest and @xfile-cabinetx 

From Maggie Scully’s POV.

I heard the commotion and knew instantly what was happening. I recognised the cadence of Fox’s voice, but I didn’t have the heart to push Dana. She’d been through a trauma, once again, and she needed space and privacy. But Fox didn’t do privacy. And he didn’t do space, either. Well, not the conventional kind.

I shut my bedroom door and prayed. For my daughters, for my sons and for Fox. And, most of all, for a happy ending.

           The tea was brewing. The eggs were beaten. Three places were set. And then Dana called. I smiled.

The radio was playing Frank Sinatra’s Fly Me to the Moon, which seemed such an appropriate song for them. They walked into the kitchen and Fox looked like he’d already orbited all the planets and met their inhabitants. And Dana. Well, I don’t think I have the words to describe how she looked. Radiant, glowing, a little coy perhaps, but she was happy. And that’s not a word I’ve attributed to my daughter very often thee past years.

Fox, behind her, was trying hard not to smile too broadly. I nodded for them to sit. Fox took his seat quickly, but Dana stood for the longest time, caught between trying to rationalise the situation and just going with it. Fox patted the seat next to him and used his eyes to motion for her to sit down. It was comical watching their communication. Unspoken and clearly a little out-of-the-ordinary in this domestic setting.

“Fox? Do you like butter on your toast? I have margarine, if you prefer.”

“Oh, butter is fine, Mrs Scully.”

Dana was sitting now and fiddling with the position of her knife and fork, moving the up and down, straightening them, her eyes flitting between her place setting and Fox.

“Call me Maggie, Fox. It’s not right to be so formal, now.”

“Now?” Dana asked.

I put their plates in front of them. “Now that things are out in the open.”

“Things, Mom?”

Bless her, if her cheeks didn’t burn so bright that she could have melted the butter in the dish.

Fox was chuckling quietly and I shook my head.

“Dana, there’ s no need to be embarrassed.” I sipped my tea. “I’ve known all along and I’m just so delighted that you’ve come to your senses.”

For some reason, Fox burst out laughing and that seemed to break the tension, because Dana started to giggle too.

“And to think I nearly shimmied down the drain pipe, Scully,” Fox said.

           “I’d like to have seen that,” I said.

           Dana chuffed and said, “It’s better that he saves his demonstrations of boyish agility for work, mom.”

           Fox smiled and moved his hand towards hers but she moved it and picked up her fork. She flashed him a look and he tucked his chin to his neck.

           “Thank you for breakfast, Mrs…Maggie. It’s very kind of you. Especially when I was an unexpected guest.”

           “That’s okay, Fox. Oh, what am I thinking? I haven’t poured you any drinks. Would you like some tea, Fox?” I pushed back my chair. “Or are you a coffee in the morning person? These are the things that you’ll learn about each other.”

           Dana blushed. “I think I’ve spent enough time on the road with Mulder to know he prefers coffee, mom.”

           Fox added, “But I do like iced tea.”

           I opened the fridge and pulled out the bottle. “Then you’re in luck, Fox.”

           Dana beamed. “Must be fate, Mulder.”

           “Must be love, Scully.”

Akaviri pork fried rice

Throughout the history of Tamriel, the Akaviri people remain mysterious and legendary. Almost nothing remains of their culture, and adventurers can seek out Sky Haven Temple in Skyrim as one of the best preserved examples of Akaviri architecture and belief. One of their rare legacies that remain is this ancient recipe for fried rice, that has been continued on for centuries first in Cyrodiil, but has spread through Tamriel. This meal, while simple, is rich in nutrients, and is delicious and filling and sure to please the whole family or tavern.

You will need:
4 cups rice, steamed
3 pork fillets, diced
4 eggs, beaten
1 onion, finely chopped
3 cloves garlic, finely chopped
2 spring onions, chopped
1 tbsp ginger paste, or finely chopped ginger
1 tbsp fish sauce
1 tbsp hoisin sauce
1 tbsp light soy sauce
Vegetable oil
Fresh chopped chili, to taste

In a large skillet, heat your oil and scramble the eggs. When they are cooked through, set aside on a plate to cool.

Add the onions, ginger and garlic and stir continuously until they are browned. Add the pork and stir fry for about a minute, then add the sauces and continue to stir fry until completely cooked through.

Mix in the rice, spring onion, and egg, and stir through thoroughly until well mixed. Garnish with chili and serve immediately.

Pork Cutlet Bowl (Katsudon) Pirozhki

Anime: Yuri On Ice
Appearance: Episode 9
Time: 3 hours
Serving: We were able to make about 12 large Pirozhki and had a lot of dough left over.

I just really love this anime and Episode 9 was so cute. When I saw this come up on the screen I knew I had to make it. Not only was it something sweet that Yuri’s grandpa did for him it was also part of a huge moment of friendship between both Yuri and Yuri. I didnt expect it to taste good even though I wanted to make it! haha I had the expectation that it would taste so odd as did my friend but I have to say it was actually REALLY amazing! I found two recipes for dough and my friend and I tried them both. I think they were both amazing and delicious but we both agreed we thought the pastry one to be more fitting. I am going to post both dough recipes so you can decide which you prefer. The photos are ok they arent the best sorry! Half way my camera died and I had to use my phone.

Keep reading

Faerie Cakes

In Ireland, faerie cakes are served on Nollaig na mBan, or Women’s Christmas, which is celebrated on December 12th. Like hot cross buns, these faerie cakes are said to have magical properties. Besides enabling one to see faeries, they work as a fertility charm and will heal the sick….but only is baked on that day.


  • 1 stick butter, room temperature
  • 2/3 cup sugar
  • 2 eggs, beaten
  • ½ tsp vanilla extract
  • Grated rind of one orange
  • ¾ tsp baking powder
  • 1 ¼ cups flour
  • 1 tbsp milk
  • 1/3 cup sultanas
  • Sugar icing: 2 cups powdered sugar, 2 tbsp boiling water

Cream the butter and sugar together until light and fluffy. Beat in the eggs, vanilla, and orange rind. Sieve the baking powder and flour together and add to the butter mixture. Add a little milk to create batter of dropping consistency. Fold in the sultanas and spoon the mixture into well-greased muffin cups.

Bake at 375 F for 25 minutes. Drizzle on the sugar icing and serve.

For sugar icing: combine powdered sugar and boiling water.

[Recipe Source: Celtic Folklore Cooking, Joanne Asala, Llewellyn Press, 1998.]

Recipe: Maple Bar

Description: It’s a sweet doughnut topped with a rich maple glaze.

Game ingredients: Maple Syrup, Wheat Flour, Sugar

This recipe restores 225 energy and 90 health. It provides a +1 Farming, +1 Fishing, and +1 Mining bonus. It can be obtained from the Cooking Channel and sells for 300g. 

Difficulty: Medium, 3 hours. Makes 15-20, depending on size.

This recipe requires a scale. Don’t be scared off by that, it’s actually fairly simple to make this recipe, it’s just time-consuming and requires being a bit more precise. 

-100ml water
-130ml milk
-20ml vinegar
-1 beaten egg
-58g melted butter
-455g all-purpose flour
-58g sugar
-1 teaspoon salt
-1 ½ teaspoons yeast

Maple Glaze:
-2 cups icing sugar (also called powdered or confectioner’s sugar)
-2 tablespoons milk
-3 tablespoons pure maple syrup

Using the scale, measure out the ingredients that need to be weighed. For the butter, measure the weight before melting it so as to avoid making a mess. 

In a large bowl, combine the water, egg, and melted butter. Pour the milk in a measuring cup and mix in the vinegar. Alternatively, you can use 150mL of buttermilk in place of the vinegar-milk mixture, if available. Add to the rest of the wet ingredients.

Add the dry ingredients but do not combine yet. I recommend putting the dry ingredients through a sieve and sifting it on to the mixture so as to avoid clumps. Once all the ingredients are in the bowl add the yeast, and then combine it all together. 

Mix until a dough forms. It will probably be pretty sticky at that point. Cover with a tea-towel and let it rise for about an hour. On a lightly floured board, knead the dough for five minutes or til it’s soft and consistent in texture. Work with half the dough at a time, placing the unused portion under a teatowel.

With the other half of the dough, roll it out with a rolling pin to make a rectangle shape until it’s about 1cm thick. Cut into small rectangles. The size is up to you, but I recommend about 2x4 inch bars. Do the same with the remaining dough.

Line a cookie sheet with parchment or wax paper and place the doughnut bars on it. Turn on the oven and let it heat up for a couple minutes, then turn it off, just to warm it up a little bit. While doing so, boil water in a kettle and pour two cups of the water into an oven-safe dish. I used a pyrex measuring cup and placed it on a skillet so it wouldn’t topple. The steam from the hot water prevents the doughnuts from forming a skin while they’re rising. 

Let the dough rise until doubled in size, about 30-45 minutes. Just before they’re ready to come out of the oven, heat up a deep-fryer or prepare a frying pan with cooking oil, enough to coat about half the doughnut when placed in the pan. You can test the oil by dropping in a small piece of dough. It should start to sizzle almost right away but won’t brown immediately. If you have a thermometre, the oil should be at 325°F.

Cook the doughnuts in the oil for 3-4 minutes, then flip and cook them for another 3 minutes. Place on a paper towel to soak up the excess oil. 

Once all the doughnuts are cooked, allow them to cool for 10 minutes and then prepare the maple glaze. Combine the icing sugar and maple syrup and then add the milk a bit at a time, adding more or using less as needed depending on your desired consistency. It should be runny enough to coat the doughnuts but not too thin. 

Dip the doughnuts in the glaze and place on a cooling rack so excess glaze can run off. Wait a few more minutes to allow the glaze to harden on the maple bar.

These maple bars are sweet and fluffy and wonderful and delicious. 


West Wing Gothic
  • It’s 5am on a Saturday. Nobody is here. You are here. You are always here. You haven’t left in years. 
  • Which one is Larry and which one is Ed? It doesn’t matter. They are both Larry and Ed. Everyone is both Larry and Ed. 
  • Somewhere someone is standing an egg on end. The equinox must have come early. 
  • You dream each night that you are trapped beneath a two ton block of cheese. You are no longer certain which is dream and which is reality. 
  • These walls are curved. It’s an infinite curve. You will never see where it goes, you will simply be following the curve forever. 
  • You hear a sound from the mess, perhaps of eggs being beaten. It is the all-night pastry chef. 
  • There are bats in the Steam Pipe Trunk Distribution Venue. There are also lawyers. They have a symbiotic relationship that must not be disturbed. 
  • There is a roaring fire in the Mural Room. The flue has been welded shut for over one hundred years. 
  • When the right sequence of doors is open a strange wind blows through the Oval Office. It sounds as if it is saying “what’s next?” You think it must be an illusion, but how can you be sure? 

Khajiiti apple spanakopita

Spanakopita is a moreish savoury pie filled with spinach and cheese, and the khajiit have added an exciting and delicious twist by adding chopped apples for the perfect sweet and salty hit. The apples complement the flavour without being too overpowering, and add a nice bite to go with the soft textures of the spinach and crumbly cheese and pastry. While it may sound like quite the mouthful to pronounce (say ‘khajiiti apple spanakopita’ 10 times really fast) and possibly a bit strange, this delicacy out of Elsweyr is sure to delight guests at your banquet.

You will need:
1 pack filo pastry dough, thawed
2 red apples, chopped finely
½ red onion, chopped
Olive oil
Juice of ½ a lemon
5 cloves garlic, diced
1 large bunch of baby spinach, roughly chopped
5 eggs, beaten
Assorted fresh and dry mixed herbs of choice (we recommend oregano, thyme, and bay leaves)
2 cups crumbed feta cheese
Salt and pepper, to taste

Firstly, make the filling. In a pan, heat the olive oil and fry the onions and garlic until lightly browned. Add the spinach, apples, and lemon juice, and continue cooking until all the spinach is wilted and no longer soggy. Remove from heat and leave to cool.

In a mixing bowl, combine the feta cheese, herbs, salt and pepper, and eggs. When the spinach mixture has cooled to room temperature, mix together thoroughly. Set aside.

Preheat oven to 190C/375F and prepare your pastry.

Gently, separate your filo pastry into single sheets and dab with olive oil using a basting brush. Layer 8 sheets across the base of a well-oiled baking tray, then cover them with the filling. Cover the filling again with another 8 sheets of filo pastry, and seal the top and bottom together by folding the edges together and basting them with a bit of olive oil.

Bake for 30 minutes, or until the pastry is a deep golden brown. Serve immediately by cutting the pie into squares.

anonymous asked:

Schnitzel is not german lol. But ur blog is nice

Thanks. :) We could discuss the interconnected history of Austria and Germany, the Habsburger, general alpine culture, etc. But yes, as geography stands now, Schnitzel originated in Austria and Wiener Schnitzel is delicious and made of veal. But many countries make them and in Germany, there are many different versions. Here are a few:

German Schnitzel is usually made of pork, turkey or veal, sometimes chicken or vegetarian ingredients, and it’s usually served with French fries, mashed potatoes, potato salad, or wedge potatoes and some kind of green salad.

- Jägerschnitzel (hunter’s schnitzel) with mushroom sauce. Depending on the region of Germany and personal taste, it may or may not be breaded. (Jägerschnitzel may also refer to an eastern German variant made of Jagdwurst, which originated in the former East Germany.)

- Münchner Schnitzel (Munich schnitzel) is a variation on the Wiener Schnitzel prepared with horseradish and/or mustard before coating in flour, egg and bread crumbs.

- Naturschnitzel (natural schnitzel) is a peppered and salted schnitzel with no sauce or only a simple sauce (e.g., pan drippings, to which sour cream may be added).

- Pariser Schnitzel is similar to a Wiener Schnitzel but is floured and fried in an egg batter without breadcrumbs.

- Rahmschnitzel (cream schnitzel) is a schnitzel with a cream sauce, often containing mushrooms.

- Vegetarisches Schnitzel (vegetarian schnitzel) is a meatless pattie made from soy, tofu, or seitan.

- “Walliser Schnitzel” is a variant most popular in Switzerland in which the meat is not breaded, but is fried in oil and then coated with tomato sauce and raclette cheese.

- Wiener Schnitzel (Viennese schnitzel) is veal thinned with a meat tenderizer, dusted with flour, battered with beaten eggs, and coated with bread crumbs and then fried.

- Zigeunerschnitzel (gypsy schnitzel) with a zigeuner sauce containing tomato, bell peppers, and onion slices. This is also called Paprikaschnitzel (bell pepper schnitzel).

- Kalbsschnitzel is a veal pounded flat with a meat tenderizer, dusted with flour, battered with beaten eggs, and coated with bread crumbs and then fried in butter.

- Holsteinschnitzel is a Veal schnitzel topped with an egg and surrounded by a ring of tasty smoked salmon, anchovy, herring, and capers.

Crafts and Creations: Samhain: Soul Cake Recipes

Originally posted by r0llcake

1. Pie Crust Soul Cakes

You’ll Need:

  • A refrigerated roll-out pie crust
  • 2 Tbs. melted butter
  • 1 C mixed dried fruit
  • 2 Tbs honey


  • Roll out the pie crust and cut it into circles. 
  • Use the circles to line a tin of muffin cups. 
  • Mix the butter, fruit and honey together. 
  • Scoop the fruit mixture into the pastry shells.
  • Bake for 15 minutes at 375 degrees. 
  • Allow to cool for about ten minutes before eating.

2. Quickie Shortbread Soul Cakes

You’ll Need:

  • 1 stick of butter, softened
  • 4 Tbs sugar
  • 1 ½ C flour


  • Cream together the butter and sugar. 
  • Use a flour sifter to add the flour to the bowl, and mix until it’s smooth. 
  • Divide the dough into two parts, and shape each half into a flat circle about half an inch thick. 
  • Put them on an un-greased baking sheet (baking stones are really nice for this) and poke lines with the tines of a fork, making eight separate wedges in each cake. 
  • Bake for 25 minutes or until light brown at 350 degrees.

3. Buttery Soul Cakes

You’ll need:

  • Two sticks butter, softened
  • 3 ½ C flour, sifted
  • 1 C sugar
  • ½ tsp. nutmeg & saffron
  • 1 tsp each cinnamon & allspice
  • 2 eggs
  • 2 tsp malt vinegar
  • Powdered sugar


  • Cut the butter into the flour with a large fork. 
  • Mix in the sugar, nutmeg, saffron, cinnamon and allspice. 
  • Lightly beat eggs, and add to flour mixture.
  • Add malt vinegar. 
  • Mix until you have a stiff dough. 
  • Knead for a while, then roll out until ¼" thick. Use a floured glass to cut out 3" circles. 
  • Place on greased baking sheet 
  • Bake 25 minutes at 350 degrees. 
  • Sprinkle with powdered sugar while the cakes are still warm.

4. Irish Cakes

You’ll need:

  • 4 C flour
  • 1 pkt active dry yeast
  • 1 C milk
  • 2 Tbs butter
  • ½ tsp each cinnamon & salt
  • ¾ C sugar
  • ½ C lemon zest
  • 1 ¼ C golden raisins


  • Cream yeast with 1 tsp sugar & 1 tsp milk, let it get frothy
  • Blend flour, spices, & salt together, then cut in butter. 
  • Add the rest of the sugar to the flour mix and blend. 
  • Add milk & beaten egg onto the yeast mixture; combine with flour mixture. 
  • Beat until stiff.
  • Fold in raisins and zest, cover with a damp cloth and let rise. 
  • Divide in two 
  • Place each half in greased 7" round pan. 
  • Cover, let rise again for 30 minutes. 
  • Bake 1 hour at 400 degrees.

Have Fun Baking!!

Blessed Be