chocolate extract

Hot Chocolate Magic ☕

with hot chocolate season on the way, there are a lot of subtle ways to work a little magic into your mug! a compiled list of easy recipes to have some magic in your day

for all recipes, melt chocolate in the microwave, and mix in heated milk.

Caramel 🍬

½ cup milk, 5 oz. chopped milk chocolate, 3 tsps caramel, ¼ cup heavy cream.  for love, kindness, domestic works

Cinnamon Spice 🍃

1 cup milk,  5 oz. chopped dark chocolate, ¼ tsp cinnamon, a pinch cayenne pepper. divination, fortune, healing, power, prosperity, protection, psychic abilities, spirituality, wealth, and wisdom.

Orange  🍊

1 cup milk,  2 oz. chopped dark chocolate, ½ tbsp sugar, ½ tbsp grated orange peel. for beauty, divination, fortune, love, purification, and wealth.

White Lavender 🌾

1 cup whole milk, ½ chopped white chocolate, ¼ tsp lavender flowers. for chastity, happiness, love, peace, protection, and purification.

Peppermint 🍬

1 cup whole milk, ½ cup chopped milk chocolate, 1 peppermint candy.  for healing, love, psychic abilities, and purification.

Pumpkin Spice 🎃 

1 cup whole milk,  1 tsp. chocolate powder, ½ tsp pumpkin spice, 1 tsp. maple syrup.  for banishment, divination, healing, prosperity, and protection

Hazelnut 🌰

1 cup whole milk, a pinch salt, 1 tsp cocoa, 2 tbsp nutella or ¼ tsp hazelnut extract.  for fertility, protection against evil, creativity, intuition, and psychic abilities

Vanilla 🌾

½ cup milk, 5 oz. chopped milk chocolate, 1 tsp vanilla extract. for happiness, love, and lust.

Peanut Butter 🌰

1 cup skim milk,  2 oz. chopped dark chocolate, ¼ cup peanut butter, add cream to taste. for wealth, love, and fortune.

Zach Imagine #4

Zach being secretly in love with you, his best friend.

A/N : I tried. I hope you enjoy!


“You look really pretty today, y/n.” Zach smiles at you in awe. He loves the way you have the effect of taking his breath away even when you’re in sweats and a hoodie with no make up on and a messy bun.

You punch his arm lightly, “Shut up Dempsey.” You get into his car as he drives to the nearest gas station.


“Maybe I just wasn’t good enough for him.” You cry onto Zach’s shoulder.

 “Y/N he was a douche, and you are way out of his league. You deserve the world and he couldn’t give it to you and that’s his mistake. ” Zach stroked your hair.


“Let’s make a deal Y/N.” Your ears perked and you looked at your best friend, you nodded your head.

“If we both don’t have dates by the winter formal, we’ll go together.” You agreed, little did you know he didn’t try to get a date, and he made sure all his friends kept an eye out for anyone who even thought about asking you to the dance.


“Wow,” he breathed as he saw you in your dress.

“You’re not looking too bad yourself, Dempsey,” you chuckled as you and Zach got into his car.


“He’s not a good guy, Y/N! He’s not a relationship type.” Zach yelled.

“Maybe I don’t want anymore relationships.”

“I know you Y/N, you’re a nice girl, you’re more committed to relationships than Juliet was committed to Romeo!” 

“Maybe, you don’t know me at all. Have you thought of that?” Zach walked out of her room and slammed the front door. He wasn’t going to say anything he would regret.


“How’d your non-relationship thing go?”

“I walked into his room and he was naked, I ran out of his house screaming. I am scarred.”


“Zach please talk to me.”

“Not in the mood.”

“I’m your best friend you can tell me anything.”

“You wouldn’t understand.”

“Really? Try me.”

“I’m in love with this girl. In fact, I am so in love with her, it actually hurts because I know she will never feel the same.”


“I got you something to get through your AP BIO test!” Zach smiled wide and pulled out a cupholder from monet’s.

“Zach you are a freaking life saver,” You hugged him tight and grabbed your everyday order, hot chocolate with vanilla extract, whip cream, caramel, and sometimes sprinkles.


You walked past a bunch of seniors, they whistled and hollered at you. You felt extremely disrespected and uncomfortable. You told Zach about it.

“How many guys were there?”

“How’d they look?”

“Can you describe them?”

“Zach, really, it’s fine.”

“No, it’s not. What if they do it again?”

“They won’t,” You hoped.


“Zach I think I like Montgomery.”



“Zach,” She sobbed through the phone.

“Y/N? What’s wrong?”

“He’s cheating on me,” she sobbed harder. 


“I’m going to beat your fucking ass Montgomery,” Zach said ready to charge at him. Until Justin pulled him back.

“HEY! HEY! What’s going on here?”

“He’s cheating on Y/N,” anyone could see the steam coming from Zach.

“Jesus, Montgomery. What the fuck is wrong with you?” Justin glares at Montgomery.

“She said she loved me. It’s been only 3 months,” Montgomery scoffed.

“So what? You throw her away because she has feelings?” Zach shoves Montgomery.

“She didn’t put out. Plus we all know how much you’re so in love with her,” he pauses and venomously smirks. “I guess now we both know how it feels to see someone you love ruined.”

Zach punches Montgomery in the face and leaves.


“Hey, hey. It’s okay. You’ll be okay, Y/N,” He says as he hugs you, tightly. “He’s dumb. He’s not worth your tears. You’re smart, independent, and a bonus is you’re really beautiful. You’re the most caring person, your smile could light up any room and your laugh? It’s the best song I ever heard. You’re going to find someone, someone who loves you so much and they’ll never purposely hurt you.” 

“Where does a guy like that come along?” 

I’m right here.


Rather Wobbly Cupcakes, from The Shepherd’s Crown by Sir Terry Pratchett!

Ah yes, Nanny Ogg really isn’t a woman to mince her words, and Magrat isn’t a woman to mince her thoughts, neither:

There was also a plate of rather wobbly cupcakes. [It appears a fact of life that if two or more well-born ladies should gather together, cupcakes are essential. Otherwise the ceiling might fall on them.]

‘I made these,’ Letitia said proudly. 'Yesterday. From a recipe in Nanny Ogg’s new cookbook - you know, A Lot of What You Fancy Makes You Fat.’

She coloured a little, and her hand crept self-consciously to her bodice, where it was clear that when curves were being handed out, Letitia had been at the end of the line.

Magrat took a cake by its little case rather carefully. Some of Nanny Ogg’s recipes could include … unusual ingredients, and she already had three children.

[Like my recipes and my writing? Support this blog by checking out my book, Dear Wolf! Buying my book and leaving me reviews, however good or bad, will allow me to write more free recipes for this blog!]

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Layered matcha 🍵 and chocolate 🍫 pancakes 🥞 Sunday ! How good does this stack look with fluffy pancakes, fresh fruit, warm berries and coconut shreds ✨ My Sunday is spent studying home for a lot of assignments before the end of the semestre. Hope your weekend is more exciting ! Recipe for around 12 pancakes : 1 + ¼ cup plant based milk whisked with 3 tablespoons of lemon juice 1 cup flour 1/3 cup sweetener of choice 1 teaspoon baking powder Optional : 1 teaspoon matcha, 1 tablespoon chocolate powder or vanilla extract Le the milk and lemon juice sit while you combine the dry ingredients. Pour in the liquid and whisk until your dough is nice and thick without lumps. In a non stick pan, pour the batter and flip when bubbles are starting to form at the surface (should take about 20-30 seconds)

A world where you can have cookie dough for breakfast with no regrets is my kind of world 🍪

6oz vanilla (or plain) Greek yogurt
1.5 tbsp peanut butter (or any nut butter you prefer)
1 tsp honey
1/8 tsp vanilla extract
Chocolate chips (however many you’d like, I used a few dark chocolate ones)
Pinch of salt

Combine everything and enjoy!

Keto Tiramisu Popsicles

Ingredients (makes 8 servings):Popsicles:

  • 2 cups mascarpone or creamed coconut milk (500 g / 17.6 oz)
  • ½ cup coconut milk, BPA-free or heavy whipping cream (120 ml / 4 fl oz)
  • ½ cup strong brewed coffee, chilled or caffeine-free chicory coffee (120 ml / 4 fl oz)
  • ½ cup Erythritol or Swerve, powdered or other healthy low-carb sweetener from this list (80 g / 2.8 oz)
  • 15-20 drops liquid Stevia extract (Clear or Chocolate)
  • 1 tsp rum extract or 2-4 tbsp dark rum


  • ⅓ cup coconut oil, melted (73 g / 2.6 oz)
  • ⅓ cup cacao powder, unsweetened (28 g / 1 oz)
  • ¼ cup Erythritol, powdered (40 g / 1.4 oz)
  • Optional: stevia to taste

Note: This recipe makes 8 popsicles - one popsicle is about ½ cup of the mixture. You can usealmond milk instead of coconut milk but the result won’t be as creamy and will contain less fat.


  1. Place the mascarpone, coconut milk and Erythritol into a mixing bowl. Add the chilled coffee.
    Instead of regular coffee, you can use this natural caffeine-free instant coffee made from roasted chicory - it’s the best coffee alternative I’ve tried.
  2. Add the rum extract and stevia.
  3. Using a hand blender, pulse until smooth. Scoop the mixture into popsicle molds and add popsicle sticks. Place in the freezer for 3-4 hours.
    Each popsicle I made is about ½ cup. I used both large popsicle molds (½ cup) and small popsicle molds (¼ cup) and made 12 servings. Nutrition facts are calculated based on 8 large popsicle molds.
  4. Prepare the chocolate coating. Add the cacao powder and powdered Erythritol to the bowl with melted coconut oil. Mix until well combined. Make sure the coating is at room temperature before you coat the popsicles with it.
  5. After 3-4 hours, remove from the freezer and pop the popsicles out of the molds. To prevent the popsicles from melting, I prefer to place them back in the freezer and cover them in chocolate in batches.
  6. Using a spoon, cover with the melted coconut chocolate mixture. Place back in the freezer or…… enjoy immediately!
Raw Cupcakes with Cacao Frosting

One of the best aspects of a raw diet is that you can eat as much as you like.  So when it’s time for dessert, I say keep it coming! No guilt here, these cupcakes are fudgy, chocolatey, moist, and delicious!

Ingredients for cupcakes:

1 cup organic oats, ground into flour
6 organic fresh dates, pitted
2 T organic raw cacao powder
¼ t organic pure chocolate extract


Line a muffin pan with 6 cupcakes wrappers; and set-aside.

Place oat flour, dates, cacao, and extract into a food processor.  Process until a firm dough forms.  

Evenly divided the dough into the 6 wrappers.  Press down the dough and slightly up on the sides of each wrapper.

Set-aside and make the frosting.

Ingredients for frosting:

6 organic fresh dates, pitted
1 cup filtered water
¼ cup coconut oil
¼ cup organic raw cacao powder
¼ t organic pure chocolate extract

In a high powered blender, place all frosting ingredients.  Blend until smooth.

Frost each cupcake.  You will have extra frosting, so cover and store in the refrigerator.  Use extra frosting on other desserts or use as a dip for sliced apples!


New video! Made Licorice Wands from Harry Potter today on Nerdy Nummies! 

Licorice Wand Recipe (Yields: 1 Dozen)


-1 stick Butter

-1 cup sugar

-¾ cup dark corn syrup

-½ cup sweetened condensed milk

-Pinch Kosher salt

-¾ cup Bread flour

-2 Tbsp. anise extract

-Chocolate brown food coloring


1. In a sauce pot, mix the butter, sugar, corn syrup and sweetened condensed milk until well combine and place in a candy thermometer.

2. Heat to 260F, stirring occasionally to make sure the sugar isn’t burning.

3. Once it reaches 260F, whisk in the flour and anise quickly, as the flour will brown from the heat of the sugar.

4. Pour into an 8” square cake pan that is lined with parchment and sprayed.

5. Chill for 20 minutes, then remove the licorice from pan and cut with knife to create long thin triangles.

6. Twist the triangles into the want shape and place back onto a lined sheet tray. Chill another 20 minutes to set.

Rules: Answer these question, and tag 20 amazing followers that you would like to get to know better.

I was tagged by @starbright01 (sorry it took so long to do this, I was out of town)

Name: Joshua

Nickname: Josh, Jaj, MineMan

Zodiac sign: Taurus

Hogwarts house: Ravenclaw

Height: 5′ 8″

Orientation: Bisexual / Semi demisexual

Ethnicity: Caucasian

Favorite fruit: Strawberry

Favorite season: Winter

Favorite book series: The Lord of the Rings

Favorite fictional characters: Genji Shimada, Midna, Link, Uncle Iroh, Zuko, Toph Beifong, Grendel (the monster of Beowulf), Randle McMurphy, Remus Lupin, Chrom, Dr. Zoidberg, Natsuki Subaru, Ken Kaneki, Rintaro Okabe, and Spike Spiegel

Favorite flower: Azalea

Favorite scents: Chocolate, vanilla (like the extract), a cold, wet morning, mist, mint, and fresh pages

Favorite color: Dark aqua

Favorite animal: Snow leopard

Favorite artist/singer/band: The Strokes, The Who, The Decemberists, Radiohead (I’ll stop here)

Coffee, tea, or hot cocoa?: Coffee and hot cocoa equally

Average sleep hours: 8 - 9 daily

Number of blankets you sleep with: My sheets and a comforter

Dream trip: A backpacking trip with a small / moderately sized group of close friends

Last thing I googled: Balance Druid 7.2.5 icyveins

Blog created: March 13th, 2016

How many blogs do I follow: 37

Number of followers: 16 (qq)

What do I usually post about: 99% reblogs and an occasional drawing

Do you get asks regularly: Never! :’D

What is your aesthetic: Rain, craggy coastlines, thick forests, Overwatch, Pokémon, and many other games

Tagging: @rockofdoom @ultimail @luxorxcix @rockofdoom @kissthehydra @beeshirt @lesibeonen


Happy Wife, Happy Life Chocolate Cake from Julia Turshen’s Small Victories 

Makes one two-layer 8-in [20cm] cake

This is Grace’s favorite cake and I bake it often for that reason. A mash-up of recipes inspired by my favorite food blogs, it’s incredibly easy to make and is decadent without being too heavy or too sweet. The frosting, a total small victory because of its simplicity and ingenuity, was inspired by a post that I bookmarked years ago from Deb Perelman’s Smitten Kitchen. To make it, you simply whisk together room temperature sour cream with melted chocolate and a little maple syrup. How smart is that? The cake itself, a riff on one from Jenny Rosenstrach’s Dinner: A Love Story, is a classic “dump cake,” (the worst name ever, I know), which means you put everything in one bowl and stir it together. Small victory: No huge mess, no creaming butter and sugar, no fuss whatsoever. I use raspberry jam in between the layers, but you could swap it for any flavor jam you like (or make an extra batch of frosting and use that). A great sum of simple parts, this is my kind of baking. This cake is great right away after you assemble it, but is truly at its best served cold out of the refrigerator.

1¼ cups [150 g] all-purpose flour
1 cup [200 g] sugar
¾ cup [75 g] Dutch-processed cocoa powder (such as Guittard or Droste), sifted if lumpy
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
8 Tbsp [110 g] unsalted butter, melted and cooled
2 eggs, lightly beaten
1 cup [240 ml] strong black coffee, at room temperature
1 cup [240 ml] buttermilk or plain yogurt
1 tsp vanilla extract

¾ cup [130 g] semisweet chocolate chips or roughly chopped semisweet chocolate
¾ cup [180 ml] sour cream, at room temperature
1 Tbsp maple syrup

½ cup [160 g] raspberry jam (seeded or seedless, whatever your preference)
Raspberries for serving (optional)

To make the cake: Preheat your oven to 350°F [180°C]. Use your hands to butter the bottom and sides of two 8-in [20-cm] cake pans, then line the bottom of each with a circle of parchment paper. For good measure, butter the parchment paper. Set the pans aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the melted butter, eggs, coffee, buttermilk, and vanilla and whisk until the batter is smooth. Divide the batter evenly among the prepared cake pans (my friend Larry suggests using a cup measure to be accurate).

Bake until the cakes are firm to the touch and a toothpick inserted in the centers comes out clean, about 30 minutes. Transfer the cakes, still in their pans, to a wire rack and let them cool completely. Once cool, use a dinner knife to loosen the edges of the cakes from the pans and invert them onto your work surface (you might need to give the pan a little whack). Peel off and discard the parchment.

To make the frosting: Meanwhile, bring a small pot of water to a boil and then lower the heat to a simmer. Put the chocolate chips in a large stainless-steel or heatproof glass bowl and set it over the pot (the water should not touch the bowl—if it does, simply pour some out). Stir until the chocolate is melted. (Alternatively, you can melt the chocolate in a microwave in 15-second increments, stirring between increments.) Remove from the heat and whisk in the sour cream and maple syrup. The frosting should be smooth and quite silky. Refrigerate the frosting until the cakes have cooled. It will thicken as it cools (a good thing).

Once the cakes are cool, put one on a serving platter upside-down so that the flat side is facing up. Spread the jam over the top. Put the second cake on top of the jam-slathered cake, again flat-side up—this way you get a nice flat top. (If the jam makes the layers slip and slide a bit, use a couple of skewers to hold the layers together while you frost the sides and then remove the skewers to frost the top). Using a small offset spatula or a dinner knife, spread the frosting all over the sides and top of the cake. There’s no need to be perfect with this; I like it kind of rustic looking. But if you’re more of a type-A person, go ahead and smooth the top and sides (and you could even stick strips of parchment paper under the bottom of the cake before frosting it to keep your serving platter clean). Whatever makes you happy.

Let the cake sit for about 1 hour before serving. There’s something about letting each element get to know the others that serves this cake very well. In fact, I prefer to make it the day before and refrigerate it overnight, and serve it cold. Either way, slice and serve with some fresh raspberries alongside if you’d like.

Note: If you only own a single cake pan, fear not! Simply pour the batter into the pan and bake it until a toothpick tests clean (it will take 10 to 15 minutes longer in the oven than the two separate layers). Once the cake cools completely, use a serrated knife to cut it into two layers. Voilà.


FOR CUPCAKES, distribute the cake batter in a standard 12-well muffin tin lined with paper liners and bake until firm to the touch, about 20 minutes. Top with raspberry jam and/or the frosting.

FOR VANILLA CAKE, leave out the cocoa powder and coffee.

FOR THE QUICKEST VANILLA FROSTING, whip ½ cup [120 ml] heavy cream until stiff peaks form and fold in ½ cup [120 ml] room-temperature sour cream. Sweeten with powdered sugar and add a splash of vanilla extract.


Kuroshitsuji Cookbook:

  • Title: Eton Mess with Dark Chocolate Strawberry Meringue Roses
  • Episode/Chapter: Ssn. 2, ep. ?


  • Yield: Eton Mess: 10 regular size desserts or 20 mini ones
  • There are multiple kuro entries for each recipe in the anime/manga. Check out my ‘kuroshitsuji cookbook’ tag for more.
  • Image and recipe source are the same.


Chocolate Dipped-Strawberry Meringue Roses (Makes: 28 2-inch cookies)

  • 3 large egg whites
  • 1 package (3 ounces) Strawberry Jell-O
  • ¼ cup caster sugar
  • ¼ cup freeze dried strawberries
  • ½ teaspoon pure vanilla extract
  • Chocolate Chips (for dipping, I used bittersweet chocolate here) 


  • Preheat the oven to 200°F. Line 2 baking sheets with parchment paper or silicone mat. 
  • Grind freeze dried strawberries and sugar in a food processor until powdery. Set aside.
  • Place the egg whites in a large bowl and with an electric mixer fitted with the whisk attachment, beat on medium until frothy. Pour the Jell-O, and strawberry mixture into the bowl in a slow, steady stream. Turn mixer on high and continue to beat until the egg whites are stiff and shiny, about 5 minutes.  Add vanilla extract until just combined. 
  • Scrape the meringue into a pastry bag fitted with a medium star tip and pipe the cookies onto the lined baking sheets.  Starting in the middle and make 2 full circles, about 2-inch in diameter and 1 ½-inch apart.  
  • Bake the meringues until they are firm, about 2 hours. Turn off the oven and leave them in there overnight. 
  • In a microwave heated bowl, melt your favorite chocolate chips on high.  Stirring chocolate in 30 second interval until chocolate chips are just melted.  Slightly cool melted chocolate before dipping the bottom of the meringue roses and place them on a lined baking pan.  Refrigerate for 15 minutes or until chocolate firmed up.

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Eton Mess with Dark Chocolate Strawberry Meringue Roses

  • 2 pounds fresh strawberries, divided
  • 1 cups sugar
  • Juice from 1 lemon
  • 1 teaspoon of fresh thyme leaves
  • 2 tablespoons framboise liqueur
  • 2 cups heavy cream
  • 6 tablespoons of powdered sugar
  • 2 teaspoons pure vanilla extract
  • a dozen of Dark Chocolate Dipped Strawberry Meringue Roses


  • In a medium sauce pan, heat 1 pound of the whole strawberries, sugar and lemon juice on medium-high heat.  With a potato masher, crushed the strawberries until there’s no big chunks. 
  • Add the fresh thyme leaves now (take the leaves off the stems or simply tie the whole thing with a kitchen twine for easy removal of the stems). Bring the mixture to a full boil. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. 
  • While the mixture is cooking, sliced the remaining one pound of strawberries.  Remove from heat and add the sliced strawberries.  Then, stir in the framboise liqueur while the mixture is still hot. Let cool completely and chill in refrigerator. 
  • To assemble the dessert, spoon a couple tablespoons of strawberry syrup into a tall glass. Top with some freshly whipped cream, then crush some strawberry meringues on top.
  • Spoon more strawberry syrup on the meringue, follow by more whipped cream.  Top with some more meringue (crush or not). It’s easier to eat if you crush them, but it makes a more beautiful presentation if you leave the meringue roses whole.

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anonymous asked:

The BMP2 boys playing the pocky game

I should really update the headcanon masterpost, GDI. It’s like what? 4 months out-of-date? Shame on me ;~;

Hayden: You stared at the prince as he held up the box of Pocky with a teasing grin. “You want to play the Pocky game?” Hayden simply nodded and opened the package, gently extracting a chocolate-covered biscuit before turning to face you. He bit the end of the biscuit and gently nudged your lips with the other end, all while smiling seductively. Through the cookie, he murmured the words:

“Hey…Open your mouth…” 

Kuon: “H-Hey! It’s a tradition in Oriens, it’s not like I wanted to do it!” Kuon said, his face turning crimson under your questioning gaze. You couldn’t help it, it was almost midnight when the crown prince of Oriens bursted into your room, ordering you to play a game with him. Not that you minded, of course. It was just like him to want to play something like the Pocky game. 

“Heehee, Kuon, you’re so cute…”

Sieg: “You want to sample all these?!” You stared at the prince of Dres Van in shock as the mountain of Pocky loomed over you. It was just like Sieg to buy infinite amounts of the snack after you mentioned that you wanted to eat it. “There’s no way I can finish all of this!” As you attempted to think of ways to incorporate Pocky into your new dessert recipes, your boyfriend simply smirked and opened the nearest package.

“I know a better way to finish them all~”

Oliver: You stared at Oliver’s face as both of you nibbled at the ends of the Pocky. He was so close to you, but it was natural since you were both playing the Pocky game. Without even realizing it, you had somehow gotten involved in a new game that he had made up, this time involving Pocky. You were too busy observing your boyfriend that you failed to notice that the proximity between you two was growing shorter and shorter, until a pair of warm lips covered yours.

“I win! _____, let’s play again!”

Ivan: “Is this…Pocky?” He looked at the snack in wonder as soldiers around him munched happily on it. It was one of the rare times when you could visit him on the battlefield and this time, you brought handmade Pocky. He took a bite and smiled. “Tastes just like the original.” As he continued chewing, his face suddenly lit up and he turned to you, a hot smirk gracing his visage.

“Want to try eating it another way?” 

Kevin: “Here, try this.” Kevin said, holding out a stick of green tea Pocky for you. Today was the perfect day for a date and the two of you were walking in the park when the prince pleasantly surprised you by taking out a package of your childhood snack. You took a bite and chewed it, savouring the flavour as it spread through your mouth. As you reached over to take another bite, you found yourself staring face-to-face with Kevin, only a pocky separating your lips from his. He grinned as your face turned red.

“Wanna play a game?” 

Maxmillion: Tea-time today was wonderful. Just like his grandfather, Maxmillion had adopted the habit of having tea often and today’s menu happened to be Charles’ famous Rose Tea with handmade rose-flavoured Pocky. It was quite the contrast compared to fancy tea, but the Pocky was just as delicious, except…”Mm…” His lips covered yours in a soft, but fervent kiss. The sweetness of the Pocky made the kiss even sweeter and dizzying. Your knees were shaking from the intensity of the kiss and you were just about to collapse when his arm wrapped around your waist, supporting you. The two of you separated, the flavour of rose lingering in your mouths and Max smiled.

“Ready for Round 2?” 

I really like this ask :0 (And Matcha/Milk Tea Pocky!!) Sorry that this is longer than Lils’ usual short headcanons, but I hope thou enjoyed it~!

~ Yuiki

Prompt: Height Difference [Hidashi]

Warnings: Incest; just fluff + aged up!Hiro

Puberty, Hiro thinks, is really not fair.

I’ll show him,’ he’d always thought as a kid. Sure, Tadashi towered over him for much of his life, but Hiro would hit his growth spurts and one day, he’d be the one doing the towering. One day, he’d be the one dangling gummy bears just barely out of his brother’s reach, grinning smugly down in triumph.

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