confectioners' sugar

🍓Summer Solstice Strawberry Pudding🍓

This is a dish for everyone to enjoy, it’s gluten free and I offer vegan alternatives. It servers six typically. This pudding is best when the rice is still warm but honestly it’s yummy cold too, so any leftover can be kept for a day or two. You can experiment with whatever soft fruits you have on hand if you want, raspberries, blueberries, apricots, have all been tried and are tasty! Enjoy. 🍓

Ingredients For The Strawberry Layer

  • 200 g./7 oz. of wild strawberries, store bought works too!
  • 2 handfuls of rose petals or 2 tbsp of rose water.
    • Please don’t use store bought rose water most are essential oils(not the 100% grade) mixed with water, or do your research first! Use fresh rose petals if using roses and make sure they weren’t grown in polluted areas or covered in pesticides! 
  • 3 tbsp confectioners sugar
  • A large sprig of mint

Ingredients For The Rice Pudding

  • 2 tsp vanilla extract(tbh just do it to taste I usually do 3)
  • 125 g./4.5 oz. pudding rice
    • short grain white rice is what I typically use but if you can splurge and buy pudding rice it’s delicious
  • 800 ml./27 oz. whole milk
    • I would recommend almond milk as the vegan replacement or rice milk but whatever you have on hand should work
  • 250 ml./8.5 oz. heavy cream
    • This is a bit more difficult to substitute, you can use coconut cream or make your own by letting full fat coconut milk settle at room temperature and skimming the cream once it rises to the top. You can also use blended silken tofu as well, medium and firm varieties work best!
  • 50 g./2 oz. caster(regular) sugar

Directions

  1. If you’re using store bough strawberries, slice any large ones in half and keep the smaller ones whole. For wild strawberries, gently rinse and drain.
  2. Place the strawberries into a bowl with the rose petals or rosewater, the confectioners sugar, and the sprig of mint torn up into smaller pieces. Let it settle for around a half an hour to forty-five minutes for the flavors to combine.
  3. In a pan, mix the rice, cream, milk, vanilla, and sugar together.
  4. Place the pan on a medium heat and bring to a simmer, do not let it boil. Stir gently for approximately 30. minutes, until the rice is soft and tender and has absorbed most of the liquid. The pudding should be fairly liquid in texture, but it will thicken as it cools. Add a little more milk if it starts to look too thick before the rice is sufficiently cooked.
  5. Remove the mint from the strawberry mixture and stir to combine the flavors.
  6. Serve in a glass or bowl layering the strawberries and rice pudding to make a pretty parfait! Garnish with a few wild strawberries, fresh rose petals, and a small mint leaf. Or don’t garnish and just shove it in your face like I do!

Sweet treats for the lovers. Raise your hand if you’re in love. 💘

P.s. I love seeing recreations of the recipes I share. Warms my heart. 💗


Vegan Chocolate Doughnuts
Makes 6 doughnuts

½ cup whole wheat all-purpose flour
¼ cup unsweetened cocoa powder
3 tbsp. coconut sugar
1 tbsp. cane sugar
¼ tsp. baking soda
½ tsp. baking powder
Pinch of salt
2 tbsp. vegan margarine, melted
½ banana, mashed
¼ cup + 2 tbsp. unsweetened coconut yogurt


Chocolate Glaze

¾ cup vegan confectioners’ sugar
1 tbsp. non-dairy milk
½ tsp. pure vanilla extract
Vegan sugar sprinkles

To make the doughnuts: Preheat oven to 350F (180oC). Grease a donut pan with vegan margarine.

Sift together the flour, cocoa powder, sugars, baking powder, baking soda and salt.
In a separate bowl, mix together banana, melted margarine and coconut yogurt.

Add wet ingredients into the dry and gently mix to a smooth batter.

Add batter to a piping bag or Ziploc bag. Cut a corner off to pipe into donut pan wells. Fill them about 2/3 full.

Bake donuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

To make the glaze: Sift the confectioner’s sugar. Whisk in the non-dairy milk and vanilla until the glaze is smooth. Dip the top of each donut in the glaze and top with sprinkles. Serve at room temperature. Doughnuts can be stored in an airtight container for up to 3 days.

Drawing Powder Personal Dusting Powder

Drawing Powder may be used to draw business toward you yourself, too.

  1. Blend powdered confectioner’s sugar into cornstarch.
  2. Lightly dust this on your body with a powder puff to magically attract personal attention—and open pockets.

For added enhancement, sprinkle the blended powder with essential oil of basil before applying to the body.

(from The Element Encyclopedia of 5,000 Spells by Judika Illes)

Prompt by @softestisak: “write me a cake fight drabble u brat”

Ak, I don’t like you. But lucky enough, I like the prompt. HAPPY BIRTHDAY EVEN!!!! (also where is the fucking trailer?!?!?)

—————————————–

“So, you’re going to… bake a cake?”

Eskild’s voice is dubious, eyebrows raised to epic proportions and mouth set in an incredulous line.

Which, fuck him very much, because Isak is not completely helpless. And how fucking hard can baking a cake from scratch be? He has a printed set of directions in front of him, he has all of the ingredients spread out over the counter, and the oven is happily pre-heating.

What could go wrong?

“Yes,” Isak answers with a narrowed look, “I’m baking Even a birthday cake. It’s not rocket science.”

Eskild swallows and puts his hands up, like he was approaching a spooked horse or a small child, “Isak just because you’re gay doesn’t mean you automatically get Martha Stewart powers.

“Who the fuck is Martha Stewart?”

Eskild sighs, “Oh god, this is not going to end well. Are you sure we can’t call Noora in here to help you?”

“Nei,” Isak grabs the empty mixing bowl off the counter and away from Eskild, hugging it to his chest like a shield. “He’s my boyfriend and he made me promise not to by him anything, so this is what I’m doing. Jesus, you make it sound like baking is hard.”

Eskild whimpers but leaves the kitchen in peace.

———————

Okay- so as it turns out, baking is a little harder than it looks. It really wouldn’t be, but there are phrases like sift the flour and fold in the eggs.

What the actual fuck does any of that mean? And Isak is too proud to google it on his phone because he is seventeen years old and baking will not conquer him.

Also, is there really a difference in between baking soda and baking powder? And like, between regular sugar and confectioners sugar? Isak hopes not because Even will be here in two hours and Isak doesn’t have time to run back out to the store.

So he just kind of puts all the ingredients together and hope it works

———————-

It doesn’t work. It very much does not work.

And Even is laughing his ass off, arms securely around Isak’s waist as he takes another bite of the shitty Moulin Rouge inspired decorations Isak had turned into stick figures and laughs some more. “I love it,”

“You suck,” Isak groans, batting the fork away from Even’s mouth, “Stop eating it, you might poison yourself.”

“But what a way to go,” Even leans down to kiss at Isak’s pulse point, ignoring the loud boos of their friends. Isak flips them off, but Even doesn’t look ruffled at all, “Baby… you baked me a cake. You, yourself. God knows it was yourself because Noora never would have let this happen.”

Isak groans and Even’s attention is pulled away for a hot second by Sana, who’s just arrived to the apartment.

Isak glares at the failure cake. He worked fucking hard on it and now what? They’re just going to throw it out? Over his dead body is the cake he spent hours slaving away for going to be dumped into the trash.

So he cocks his head to consider, eye slanting right to note that Even isn’t wearing anything to expensive, just his favorite button up (read Isak’s button up) and a pair of jeans. 

The arms tightens around Isak’s wait again and Isak has an idea, He steps out of the embrace. Even swivels his head to look at him.

“One more surprise.” Isak gestures down to the sugar monstrosity, “Look at the cake closer.”

Even raises his eyebrows, but glances down at it, “I don’t get it.”

“Look.”

Even gets a little closer to the cake, now intent on finding whatever mystery clue Isak had hidden in the frosting. When he shifts his head down, just a little bit, Isak pounces.

He hooks a hand around the back of Even’s neck and pulls his face into the cake, waiting several seconds before releasing and stepping back.

The cheers are almost instant and Even is pulling back, wiping frosting from his eyes and laughing again, bright and happy laughter and this might just be one of the greatest cakes ever baked in the world.

“Little shit,” Even grabs a handful of the corner piece and- oh fuck no, Isak didn’t anticipate that. Even hurls the cake at him. Isak dives out of the way and-

The fucking cake splatters against Vilde. Oh my fucking god the look on her face. She screams and everyone goes silent. 

Or at least, for about fifteen seconds and then Even is grabbing another chunk of cake and hauling Isak to him by the waist and smearing the frosting down the length of his face.

By that time, everyone had gotten the idea and Isak’s perfect fucking cake was flying across the room, smearing over every surface available and every person available and Isak and Even were still half-wrestling on the floor trying to escape each other’s frosting clad hands and-

Fucking best birthday party ever.

Good for Stamina and Arm Strength

You can read the fic on Ao3 here

Reporter: After defeating the Capitals tonight, they’re calling you Mr. Slap Shot after those three slappers you showed us tonight. How do you feel taking that title away from Ovechkin?

Jack: Ovechkin is a star player obviously and has one of the hardest shots in the league. We played hard tonight and played our game and I owe a lot to my teammates ya know and Ovechkin, ya know, he’s a great opponent.

Reporter: What’s your secret to the amazing arm strength and stamina you showed us this evening?

Jack: Haha well I whip up meringue for my husband every once in a while. I’m sure that doesn’t hurt.

*laughter*

~~~~

“Today on Baking Bitty I’m joined by the Providence Falconers! On my left we have star goalie Jonathan Snow, or “Snowy” to you and me…” Snowy throws a peace sign.

“Also joining us is defenseman Alexei “Tater” Mashcov…” Bitty continues.

“Hello!” Tater waves smiling big.

“And finally my husband “Mr. Slap Shot” Zimmermann.” Bitty winks at Jack. Jack smiles dopely and waves.

“We will be putting my three helpers’ strength and stamina to the test making three meringue classics! Mini Lemon Meringue pies, mini Baked Alaskas, and mini Meringues!”

“If each of you would grab a bowl please,” Bitty says directing them to metal bowls.

“Now we are going to do half batches since we are making these treats “bitty” so how about each of you crack four eggs and separate the whites into your bowls and the yolks into this one,” Bitty places a whicker basket of eggs cradled in a checker cloth in front of them and another smaller bowl for the yolks.

“Okay now if ya’ll’ll whip those whites into a foam we can add a little pinch of salt and some cream of tartar to make the mix take form,” Bitty says. He walks along the front of the island inspecting their work. He takes little dishes filled with the pre-measured ingredients and dumps them in as he goes.

“Looking good looking good,” Bitty says. Next up we are adding a little bit of this granulated sugar and confectioners sugar mix at a time. He takes a spoon and drops a spoonful of the mix into each bowl while the players continue to whip the mixture.

“Feeling it yet boys?” Bitty asks.

“I no know what you mean, I’m feel fine,” Tater announces.

Snowy shrugs concentrating on his mixture.

“How about you Jack?” Bitty asks.

“Just another day at the office,” he says giving Bitty a fond look.

“Great! Well I’ll get started on the crusts and the lemon filing while you boys keep whipping,” Bitty says pointing with his big wooden spoon.

Bitty goes on with the recipes explaining as he goes. Occasionally the camera will cut back out the looks of concentration on the men’s faces as they continue to hand whip the meringues. Snowy has slowed considerably and Tater has taken to switching hand regularly. Jack is chugging along, quietly chirping the other other two while making more noise as he loudly whips the the now white mixture.

Once Bitty gets to the filing he drags out an electric mixer beating the filing into thick goop. Jack is whipping along without issue but Tater has stopped to take a break, resting his hands on the edge of the counter. Snowy is basically stirring the mixture now.

“Wouldn’t mixing this meringue be faster and easier with an electric mixer?” Snowy asks frowning at Bitty’s instrument.

“Yep,” Bitty says smiling. “Loosing steam over there?” he asks.

Snowy glares half-heartedly and picks up his whipping a bit more.

“How about you T?” Bitty asks looking down at the end of the lineup.

“No more,” Tater shakes his head. Bitty laughs.

“We’ll use yours first then since the Lemon Meringue Pie doesn’t need as stiff a mix as the other two,” Bitty says. Snowy snorts at that and Jack elbows him in the ribs but both are snickering.

“Now that the crusts have set i’m going to set the lemon filing and chill it for half an hour,” Bitty says.

They cut for commercial and Bitty brings the men waters.

“Y’all holding up alright?” Bitty says grinning.

“Just fine, Bittle,” Jack says giving Bitty a quick pec.  

“My arms are on fire,” Snowy complains, wiggling them out.

“Well as soon as ur done with that water you need to get back to whipping, don’t want the mix to go flat.” Bitty pics up Tater’s mix whisking with wide open strokes before handing it back to Tater and motioning for him to keep whisking.

They set up to begin shooting again.

“Welcome back! The Providence Falconers are still hard at work whipping up some delicious “bitty” meringue classics. Let’s see how they are doing,” Bitty says waving the camera to follow him.

He inspects each bowl making comments about consistency as he goes. Jack’s by far looks the best and is so thick it creates coils that don’t melt as he whips.

“Would you boys like to learn an easier way to hand whip meringue?” Bitty says.

“There’s an easier way to whip this?” Snowy asks.

“Yep!” Bitty takes the bowl from him. He whips the mixture with wide strokes again, flipping the contents on to itself in large arcs. “Introducing air into the mix will help you reach the consistency we need much faster!” Bitty hands the bowl back directing Snowy to whip the way he was.

“Very mean, B. Making us do wrong way whole time,” Tater complains at him with a put-upon pout which breaks easily into a smile.

“Oh hush, it’s good for y’all, builds character.” Bitty waves.

“I think these are almost ready! Let’s finish these up!” Bitty says.

He directs them them thru the rest of the recipes. Tater and Snowy fight over using the blow torch on the pies while Bitty puts the basic meringues in the oven.

While the pies made today are set to bake Bitty pulls out the pre-made treats and sets them up for serving.

He wraps up the show, thanks his guests and the TV audience and gives his final remarks while they munch down on the treats.

Jack texts him the next day after the team’s morning practice, “Tater is easing of the high stick checks this morning and Snowy said his arms felt like lead. He couldn’t catch a single top-shelfer to save his life.”

Bitty texts back, “Ah, it’s good for ‘em ;-) <3”

End.

I'll Be Waiting // Jung Jaehyun

-

the prompt: how about a neighbourau! For jaehyun in which one of u just moves in? ☺️☺️☺️ I’ve daydreamed this scenario so much!

words: 1329

category: fluff

author note: i suppose this lil fluff is to make up for the angst i dumped upon you guys. also, to who requested this, i wasn’t sure what you wanted, but i hope you like this!

- destinee

Originally posted by jyofanclub

-

Keep reading

Earl Grey Shortbread - cookies for prosperity and peace

Here’s a pretty simple recipe for cookies that I make a few times a month for my salon.

1 cup butter (room temp)*
2 loose leaf earl grey tea bags
1 cup confectioners sugar
Cream ingredients together until “fluffy”
*(if using unsalted butter, add ½ tsp salt. Salted butter: no salt)
Add in 2 cups flour little by little until dough forms and fully mixed.

It may be a bit crumbly, but take the dough and press it together, but try not to overwork it.

Split into 2-3 balls and roll into tube shape in a piece of wax or parchment paper and refrigerate for about an hour until firm.

Take out a roll and slice into ½" rounds and put on prepared baking sheet and bake at 350 degrees (Fahrenheit) for about 10 minutes.

When you see a thin golden brown ring around the cookies where they sit on the sheet they’re ready.

To frost, I use confectioners sugar (start out with about ½ cup and add more as needed) and add a little Creme de Violette (Violet liqueur made by Rothman & Winter) and mix until smooth. Should be toothpaste consistency and spread on the cookies.

To clarify, the black tea helps with prosperity, and the bergamot herb has use for drawing out peaceful dispositions. Violets draw out love and happiness. Sugar for sweetening positions and thought processes, and wheat for multiplying and fortifying the other components.

So these cookies are simple to make, delicate in flavor, and make you feel fancy af.

Seokjin as a boyfriend

Originally posted by bwiseoks

  • is the sweetest thing to ever exist in your life
  • “Jinnie I am sad”
  • sings to you to lighten your mood
  • ‘are you better baby?”
  • he likes to bake with you 
  • “y/n I need some confectioner sugar”
  • “bring me some vanilla extract”
  • “hand me the almond flour”
  • he likes when you play with his hair
  • kiss his cheeks
  • or boop his nose
  • you two go to the park a lot
  • “want to go to the park?”
  • “yeah”
  • on the way to the park you get ice cream mochi
  • he tells you cute dad jokes all the time
  • “what time did the man go to the dentist? Tooth Hurt-y”
  • gets very pouty when you don’t laugh at the jokes
  • his mood lightens up when you kiss his nose and tell him a joke back
  • “how do you make a kleenex dance? you put a little boogie in it.”
  • you two are inseparable 
  • he likes to kiss your neck bc you get flustered
  • you blush hella
  • “what?”
  • you shake your head and decide to let him get away with it just this once
  • he also likes to touch your butt a lot
  • bc his excuse is it’s squishy and soft
  • “stop touching my butt!”
  • “No I love you butt…its soft and squishy.”
  • you never get mad at each other and fight
  • you also have a smol pet hamster 
  • his name in tteok tteok
4

An Easter diy, Peeps edible dough!
This one is pretty simple, it only has three ingredients and doesn’t take long to make!


Ingredients:
- Peeps of any colour, as many as you want
- powdered sugar (icing/confectioners sugar)
- coconut oil or cooking oil


Directions:
- in a microwave safe bowl, melt your Peeps for about 20 seconds, or until they puff up
- add some powdered sugar and a tiny bit of oil and mix! Start with less than you think you need, and add more if the dough is still sticky/dry
- knead your dough a bit to make sure it’s well mixed and you’re done!


Storage:
Cover in a layer of oil or powdered sugar and either wrap tightly in plastic wrap or store in an airtight container. This dough doesn’t need to be refrigerated.

This dough looks a little dry in the pictures, so you could add a little coconut/cooking oil if it’s cracking. The dough starts a little stiff, but will soften as it warms up in your hands. This will work with any type of marshmallow treat as well, or just plain marshmallows!

!!Please note!! As with any dough/slime, please wash you hands before playing with this stuff. This is especially important for taste-safe recipes.

Make mine sugar.

With Easter coming up, I thought I’d share another alternative to giving a bunny as an Easter gift–give bunny sugar cookies instead!

Here’s my recipe for soft sugar cookies and stackable sugar cookie icing:

Soft Sugar Cookies 


4C all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

¼ tsp ground cinnamon

2 sticks unsalted butter, softened

1 ½ C sugar

1 large egg

2 tsp vanilla extract

½ C sour cream


Sift together the flour, baking powder, baking soda, salt and cinnamon.  Set aside.

In a large bowl, cream together the butter and sugar until smooth.  Beat in the egg, vanilla and sour cream until well blended.

Gradually stir in the dry ingredients and mix until just combined.

Divide the dough in half and wrap tightly with plastic wrap and let chill at least 1 hour.

Pre-heat oven to 350F.

The cookie dough should be the consistency of play-doh before you roll it out onto a lightly floured surface.   Roll the dough out to ~1/8-¼ inch thickness and cut out the shapes.  Make sure the dough is cool for the best shapes.

Place cookies at least 2 inches apart (figure 6-8 large cookies) on an ungreased baking sheet. 

Bake 5-10 minutes (longer for light colored baking sheets) or until the tops of the cookies look dry.  Let cool for a few seconds prior to removing them from the baking sheet. Let cool completely before decorating.                                                Yield: ~3 dozen large cookies

Stackable Sugar Cookie Icing

3 C confectioners’ sugar, sifted

2 Tbsp milk (add extra by ½ tsp increments to reach desired honey-like consistency)

2 Tbsp light corn syrup (no more or it won’t set up)

1 Tbsp (clear for best color) vanilla extract

paste food coloring


Combine all of the wet ingredients in a large mixing bowl and gradually whisk in the confectioners’ sugar until smooth and glossy.

Cover any icing you aren’t going to use immediately with plastic wrap or spoon colored icing into Ziploc baggies to use as piping bags for later.  This icing forms a skin easily and will need to be mixed often otherwise.

Allow to dry for at least 2 hours before trying to stack them—drying time depends on the thickness of the icing layer and your humidity that day.
Yield:  Should be enough to cover the 3 dozen cookies in the prior recipe. 

Foodie Friday: Vanilla Dutch Babies

Servings: About 8

Ingredients:
-3 tbsp butter
-3 eggs
-¾ cup all-purpose flour
-¾ cup warm milk
-1 tbsp sugar
-2 tbsp pure vanilla extract
-pinch salt
-pinch fresh ground nutmeg
-pinch cinnamon
-confectioners’ sugar for dusting
-toppings

1. Preheat oven to 400 degrees (Fahrenheit)

2. Put butter in a large ovenproof, non-stick saute pan and place in the oven.

3. Meanwhile, combine the eggs and milk until the mixture is light yellow and no longer stringy, then gradually whisk in the flour, sugar, vanilla, nutmeg, cinnamon, and salt until you have a smooth batter.

4. Carefully remove the hot pan from the oven. The butter should be completely melted. Swirl it around to coat the inside of the pan completely (in the picture above, you can see that my pancake has a slight tear on the right side… this would have been prevented had I ensured that the pan was completely coated), then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Bake until the pancake is puffed in the center and golden brown along the edges, 20-25 minutes.

5. Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes (this will allow the pancake to cool while still allowing steam to escape, preventing sogginess).

6. Dust with confectioners’ sugar and add toppings (fresh fruit, preserves, honey, syrup, whipped cream… the possibilities are endless) and slice into wedges to serve!

Magical Ingredient!

From ice cream to cookies to chocolate and scented candles, it’s difficult to imagine life without the presence of vanilla. It is without a doubt, everywhere in our lives, and it has become one of those ingredients that we sort of take for granted. But it may be surprising to note that at one point, vanilla was so difficult and expensive to obtain that the primary flavorings of choice in the western world were nutmeg and rose water.

Vanilla extract (when pure) is the flavoring pulled from the vanilla bean, a fruit of the orchid of the same name, which is native to Central and South America. One of the ingredients introduced as a result of the Columbian Exchange, it was greatly popular with the wealthy and nobility, though virtually inaccessible to those of lower station due to the difficulty in cultivating it outside of the Americas. This problem would be solved in the mid-19th century when it was discovered that the plant could be hand-pollinated in the absence of the symbiotic bee species of the native plant.

Today, vanilla is still cultivated by hand and is the second most expensive spice on the market (saffron being the most expensive) due to the intense labor and import costs (the majority of today’s vanilla being cultivated in Madagascar).

The uses of vanilla even after being introduced to Europe by Hernan Cortez were not limited to cuisine. The oils of the pods could be used as an aphrodisiac, dabbed behind the ear to encourage attracting a lover.

As a magical ingredient, we’d have to look at the Totonac legend regarding its creation. According to the legend, the Princess Xanat was prevented by her father from marrying a mortal man. But love ultimately won out and she fled into the forests with her lover. Both she and her lover were then hunted and beheaded, and where their blood mingled on the ground, the first vanilla orchid sprouted. Though rather depressing in its beauty, it gives natural vanilla an interesting place in magical use.

In general, vanilla (from here on out, I’ll simply be saying “vanilla” as opposed to “natural vanilla” because it’s clearly what I’m focused on… I’ll get to talking about artificial vanilla in a bit) is considered to be an excellent ingredient for love, lust, healing, and luck spells. The scent helps to calm the senses and open one up to romantic suggestion, while also serving to heighten libido both in men and women. In healing, the scent and flavor tends to promote calm and relaxation (there’s a reason why it’s the main flavor of many comfort foods), and on top of that, the oils were once believed to help treat stomach ailments.

Because the vanilla pods were used in tributes to the Aztecs after the Totonacs were invaded, the spice has come to also be associated with luck and money, and is often uses in sachets and food spells that encourage both in one’s life.

But say we take it a little bit further. Keep in mind that at this point, I’m focusing on some of the ways I use it in my practice, as vanilla is easily unique from witch to witch in its usefulness. In addition to love and healing, I also associate vanilla with cleansing and beauty. The calming properties of vanilla are excellent in helping to reach the state of mind needed to help dispel negativity, and the plant itself is rather beautiful (though I may be biased due to my love of orchids). Vanilla cosmetics therefore are excellent for glamour spells!

The majority of products today that are labelled as “vanilla” are artificially flavored, using a chemical called vanillin, and at this point, the witchy community is often a bit divided. Many, including authors such as Scott Cunningham, consider the artificial extract to be magically inert and encouraged acquiring natural extract and pods. On my end, however, I see it as a more or less decent substitute for the frugal, thrifty, or budget-oriented witch. This is because of the flavor and scent associations. They help trigger the memories, emotions, and mental states that we associate with vanilla, and therefore serve much the same purpose as the natural thing. So if you’re reading this article thinking “how the hell am I supposed to afford that,” know that you’re not required to buy natural vanilla.

That said, those who have access to the natural thing have much more versatility in how it can be used. Place the seeds or the pods in sachets, jars, bottles, and bags; use vanilla oils and extract for offerings, consecrations, candle dressing, or as an aphrodisiac; bake or cook to your heart’s content, taking advantage of the flavor, properties, and even vanilla’s ability to enhance and lift other flavors!

So when looking at that vanilla Dutch baby during breakfast, consider how amazing vanilla truly is before taking that first bite!

May all your meals be blessed!
Blessed Be! )O(

FYDL Drabble-a-thon: Sweet

A/N: I can’t even really pretend this is a drabble. It’s 2000 words, but I wanted my last day of prompts to be from this bakery au because it seems to be the one everyone liked the most and. Well. It got away from me. Thanks for the challenge, @fuckyeahdarcylewis, it’s been such a fun two weeks!

Day 15 Charities: Any and all listed here.  “There are a lot of good people in Virginia, and many of them benefit from, work for, volunteer with, or donate to the organizations listed above. I leave you with this: VA is the birthplace of one @MissyElliott. That alone is evidence the place can yield greatness. Don’t lose hope just because some people are the worst. Some people are the best, too. The rest of us are somewhere in between, but we keep striving for better. Charitable acts are one way to help us get there.”



The bell above the door jingled merrily as Steve Rogers held open the door for the second-to-last child and her mother to leave Darcy’s bakery.

Charlotte Rogers was seated on the counter, a large recipe book in her lap. She looked up with a wide, toothy grin at the sight of her father and waved. “Hi, Daddy!”

Steve grinned back. “Hey there, Betty Crocker, how was class?”

Darcy took the book from the little girl and helped her down from the counter. Charlotte ran to him and gave him a quick hug before she started talking excitedly. “It was so fun,” she exclaimed, her little fingers spread wide. “Darcy taught us how to make icing roses and I got to use a piping bag!”

He raised his eyebrows, impressed. “Oh yeah?”

She nodded rapidly. “We made banana cupcakes with chocolate ganache filling and they were so good so Darcy said I could save you one.” Steve looked up to find Darcy smiling at them before Charlotte continued. “Is it in the purple fridge?” she asked, turning away to look back at her teacher.

Darcy nodded. “Bottom shelf—right where you can reach.”

The eight-year-old grinned back at her father. “I’ll go get it,” she said and dashed off toward the kitchen.

“Be careful, sweetheart,” Darcy called after her. “Daniel just finished mopping!” She grimaced at the sound of sneakers squeaking and made a mental note to apologize to her dishwasher for ruining his hard work.

When she turned back, Steve was looking at her expectantly. “You taught third-graders how to make ganache?” he asked, amused.

Darcy laughed. “It’s never too early to develop a discerning palate when it comes to frosting,” she said innocently. “And she might know how to make it, but she hasn’t quite figured out how to spell it yet.” She produced the recipe card that Charlotte had written out herself for the day’s lesson and handed it to Steve.

His smile was bright and so full of pride it would have been ridiculous if it hadn’t been so genuine. ‘Bananna Cake with Gunoshe Inside’ Charlotte had printed in her neat, wide-spaced penmanship. He tucked it carefully into the pocket of his leather jacket. “Thank you,” he said, looking up. “For uh, for doing these classes. She doesn’t stop talking about them all week.”

Keep reading

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.

anonymous asked:

What ever happened to your nsfw blog?

Oh yeah about that… well you see I In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Roll out dough 1/8 inch extra thick. Cut into 2 ½ inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners’ sugar on hot beignets. Serve warm.

And yeah :( Sorry about that!

Q Branch Tea Shortbread Part 3

Hanako’s Matcha Green Tea Shortbread 

Hanako came to the UK to study for her MEng in Computing - Software Engineering at Imperial College where Q occasionally gives lectures. Q was so impressed with her that he kept an eye on her and offered her a job as soon as she graduated.

ingredients

  • 300g/10.5oz/ 2 cups Flour (plain/all purpose)
  • 200g/7oz/1.75 sticks Butter at room temperature 
  • 100g /3.5 oz/1 cup Caster Sugar (if your in the us buy the finest grain sugar you can but dont use confectioners/powdered sugar)
  • 2 tbsp Matcha Tea Powder (you can also use sencha powder which is cheaper)
  • 1tsp of Vanilla extract
  • 1-2 tbsp water if needed

Keep reading

✨ Fearie Sugar Recipe✨

Here’s an easy little offering you can make for the Fey. You can add to it if you’re feeling festive or just keep it simple.

Ingredients:
Sugar
Pure vanilla extract
Red food coloring
Rose petals *optional*
Small container

Start with your sugar, I used confectioners sugar here because my regular sugar was brown so it wouldn’t color correctly. Add in a bit of vanilla extract. Drop in red food coloring until you get a magickal pink color. Start with a little and add more as needed.
*Optional: add in sprinkles, stones, rose petals, flowers, bells, charms, etc.

Hope you guys are having a great Litha!

SOME TRADITIONAL SAMHAIN RECIPES

Samhain (Oct 31)
Food and Drink of Samhain: Turnips, apples and apple cider, gourds, nuts, mulled wines, beef, pork, poultry, ale, bram brack (dark loaf or cake made with dried fruit), corn, mugwort tea, pumpkin, squash, and colcannon
Boxty Cakes

1 C. raw, grated potato
1 C. cooked mashed potatos (leftover is fine)
1 onion, minced fine (optional – for savory boxty pancakes)
1 C. all-purpose flour
1 tsp. baking powder1 tsp. salt
1 egg, beaten
1 C. buttermilk
2 tbsp. butter

In a med. mixing bowl, combine the grated potato, onion (if using), and buttermilk (this keeps the potato from discoloring). In a large mixing bowl, sift together flour, salt, and baking powder. Add grated potato mixture, egg, and mashed potato. Mix well. Batter should be about the texture of thick pancake batter. Add additional flour or buttermilk if necessary. Melt butter in a heavy skillet or on a griddle.Over medium heat, drop large spoonfuls of boxty batter into skillet, making approximately 6" pancakes.
Brown well on both sides.
Cheesy Potatoes

12 medium potatoes, peeled, cooked & roughly mashed
2 Eggs; well beaten
250g Cream cheese, softened
1 teaspoon Salt
¼ cup Butter
Pepper
½ cup Sour cream
¼ slice Green onions
½ cup Milk
½ cup grated tasty cheese

Mix potatoes with remaining ingredients. Mix well, but lightly; do not whip! Place in a greased 20cm round casserole dish and bake in a preheated 150°C oven for approx 45 minutes.
Colcannon

1 lb. of cabbage or kale, cooked
1 lb. potatoes, cubed and boiled until tender
2 leeks, cleaned well and chopped, or green onions
1 C. whole milk or light cream
½ C. butter, melted
salt and pepper, to taste
pinch of ground mace (optional)

Boil kale or cabbage in lightly salted water until tender. Chop.
Bring milk or cream to a simmer in a medium saucepan. Add leeks and cook until soft.
Drain potatoes, add salt and pepper to taste (and optional mace). Beat until fluffy.
Return potatoes to pot over a low flame.
Add milk with leeks.
Beat in cooked kale or cabbage until green and fluffy.
Remove from heat and serve.

Optional:
Make a well in the middle of each portion and divide butter evenly among servings, filling each well.
Dip each bite of colcannon in butter before eating.
Cream Cheese Potato Pie

1 egg, beaten
1 10 oz package cream cheese, softened
3 cups mashed potatoes
1/3 cup milk
1/3 cup Italian bread crumbs
2 Tablespoons sweet basil
¾ Teaspoon garlic salt
½ cup shredded cheese

Stir egg and cream cheese together until well mixed. Cream potatoes and milk together.
Add both these mixtures to the same bowl, along with bread crumbs and spices. Mix
until creamy and smooth. Turn into greased 8-inch pie pan and smooth out evenly. You can also
choose to make a nice pie crust to line the pan with, but it’s just as good without the crust. Bake
at 350 degrees for 30 minutes until pie puffs up a little and starts to brown slightly. Remove from
oven, top with shredded cheese, and allow to cool before serving.

Fairy Spice Cakes
These delicious cakes are best left in the garden for the Elemental Folk on nights of Wiccan significance, such as Samhain or Lammas.

½ cup sweet Muscat wine
2 tablespoons fine brown sugar
1 large egg
⅔ cup flour
½ teaspoon poppy seeds
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon salt
Sunflower oil for frying

Mix the egg and the Muscat wine in a bowl. In a smaller bowl, mix together the flour, poppy seeds, cinnamon, sugar and salt. Stir this into the egg mixture. Let it stand for about ½ hour. Combine the nutmeg and honey in a small bowl. Heat some oil in a frying pan (about ½ inch in the bottom) until it’s hot. Drop the batter into the oil one generous spoonful each time and fry until golden. Place on paper towels to drain and then dip into the honey mix. Delicious!

Golden Herb Rolls

2/3 cup milk
½ cup (1 stick) butter or margarine
¼ cup water
4 cups all-purpose flour, divided
1/3 cup granulated sugar
1 package quick-rising yeast
2 teaspoons dried savory leaves, crushed
1 teaspoon salt
¾ teaspoon dried thyme leaves, crushed
½ teaspoon dried dill weed, crushed
1 cup canned pumpkin
4 eggs, divided
2 tablespoons sesame seeds

Preheat oven to 350 degrees F. Grease 20 to 24 muffin cups. Combine milk, butter and water in small saucepan; heat until butter is melted. If necessary, cool to 120º F. to 130º F. Combine 3 cups flour, sugar, yeast, savory, salt, thyme and dill in large mixer bowl. Add milk mixture and pumpkin; beat for 2 minutes. Stir in 3 eggs and remaining flour. Cover; let rise in warm, draft-free place for 10 minutes or until doubled. Spoon into prepared muffin cups, filling ½ to ¾ full. Cover; let rise in warm, draft-free place for 30 to 40 minutes or until doubled. Beat remaining egg and brush on top of rolls; sprinkle with sesame seeds. Bake for 30 to 40 minutes or until rolls are golden and sound hollow when tapped. Remove from pans; serve warm or cool on wire rack.

Great Aunt Gladys Pumpkin Bread

3 1/3 cups flour
3 cups sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
Pinch powdered Cloves
1 ½ Teaspoons Salt
2 Teaspoons Baking powder

+ NOTE: Dry roasting the herbs in a pan for a few mins,
just until you can smell them, with give you a MUCH more flavorful end result

4 Eggs
1 cup Vegetable oil
2/3 cup Water
1 15 oz Can of Pumpkin
Or you can roast or boil fresh pumpkin 15 oz
1 cup walnuts or Pecans (optional)

* Mix *

Beat wet ingredients, eggs, add oil and water.
In another bowl mix dry ingredients, flour, sugar, salt and spices.
Make a well of the dry and gradually add wet ingredients.
Mix and pour into greased loaf pans (pound cake size)
Preheated oven at 350 for 1 hour.
Yields 2 -3 breads
Hallowmass Cakes

½ cup vegetable oil
4 ounces unsweetened baking chocolate, melted
2 cup granulated sugar
4 eggs
2 teaspoon vanilla
2 cups cake flour, sifted
2 teaspoon baking powder
½ teaspoon salt
1 cup confectioner’s sugar

In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar. Blend in eggs, one at a time, stirring well after each addition. Add vanilla. Stir in flour, baking powder, and salt into oil mixture. Chill for several hours or overnight.

Preheat oven to 350 degrees F Roll about a Tablespoon of dough into a ball. Drop balls into confectioners’ sugar, and roll until coated. Place balls about 2 inches apart on a greased baking sheet.
Bake for 10-12 min. The cakes should be a soft and the edges should be firm. Do not overbake; they burn easily. Makes about 3 doz

Harvest Scalloped Corn

2 cups whole kernal corn, frozen
2 cups potato chunks, peeled
2 cups broccoli florets
½ cup thinly sliced celery
1 cup Italian bread crums
1 ½ cups sour cream
2 eggs, beaten
½ cup milk
1 teaspoon garlic powder
¼ cup shredded carrots
sea salt to taste

Combine corn, potatoes, broccoli and celery. Pour into greased rectangular baking pan. Sprinkle bread crumbs over vegetables. Beat eggs, sour cream, milk and garlic together. Pour over vegetable mixture. Bake at 350 degrees for 35 to 40 minutes, until set in the center.

Irish Potatoes

12 medium potatoes, peeled, cooked & mashed
2 Eggs; well beaten
8 ounces Cream cheese, softened
1 teaspoon Salt
¼ cup Butter
Pepper
½ cup Sour cream
¼ slice Green onions
½ cup Milk

Mix potatoes with remaining ingredients. Mix well, but lightly; do not whip! Place in a greased 9~ round casserole and bake in a preheated oven for 45 minutes.

Oven Hash

1 cup coarsely ground beef
1 cup coarsely ground potatoes
¼ cup coarsely ground onion
¼ cup snipped fresh parsley
2 tsp. Worcestershire sauce
1- 6oz can evaporated milk
¼ cup fine dry bread crumbs
1 tbs. butter/margarine melted

In frying pan, combine and cook beef, potatoes, onion, parsley, and Worcestershire sauce, and evaporated milk. Remove from heat and turn out into a 1 qt casserole dish. Mix bread crumbs with melted butter/margarine and sprinkle on top. Bake in oven at 350 degrees for 30 minutes.
Makes 4 servings.

Pumpkin-Cider Bread

2 cups pureed pumpkin
1 tbsp cinnamon
2 tbsp sugar
1 tbsp nutmeg
2 cups of flour, and then enough to keep the consistency just right
2 tblspns dry yeast dissolved in ½ cup warm water
1 tblspn salt
2 tblspns vegetable oil
1/3 to ½ cup molasses
2 cups of fresh cider

Combine cinnamon, sugar and nutmeg with the pureed pumpkin.
Combine salt and 2 cups of flour. Add the cider, yeast mix and all other ingredients. Add
more flour if necessary. Pour the dough to a lightly greased bowl, cover it with a cloth or
plastic wrap, and let it in rise about 45 minutes, until it’s doubled in size in a warm place.
Punch down the dough and turn it out onto a floured surfact. Roll the dough into a long
strip and then roll it up jellyroll style to fit into the bread pan. Place in a greased pan and
let rise until doubled again. Bake at 400 degrees F for 50-60 minutes until brown and
done, when a fork comes out clean.

Pumpkin Muffins

1 c Unbleached Flour, Sifted
2 t Baking Powder
¼ t Salt
¼ t Ground Cinnamon
¼ c Vegetable Shortening
2/3 c Sugar
1 ea Large Egg
½ c Canned, Mashed Pumpkin
2 T Milk

Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon batter into paper-lined 2 ½-inch muffin-pan cups, filling 2/3rds full.
Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.

(These are my personal favorite~)

Pumpkin Muffins

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 stick butter or margarine, softened
½ cup sugar
2 eggs
½ cup buttermilk
2/3 cup cooked, mashed pumpkin
¼ cup brown sugar
2 tablespoons molasses
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon ground cloves or allspice

In small bowl, sift together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat butter and sugar until fluffy and pale. Beat in eggs and buttermilk until well-blended. Add flour mixture to form a batter. Preheat oven to 375ºF. In medium bowl, mix pumpkin, brown sugar, molasses, cinnamon, ginger, and cloves until well-blended. Stir into the batter. Ladle batter into 12 2 ½-inch greased muffin cups and bake for 15-17 minutes. Cool for 5 minutes, then cool on rack.

Yield: 1 dozen
Remembrance Cookies

These cookies can be made on Hallow’s Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths–or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritul, but it need not be.

1 ½ c. powdered sugar
1 c. butter or margarine (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 ½ c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 ½ T. chopped rosemary

Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.
Samhain Cakes

½ c veg. oil
4 sq unsweetened chocolate (4 oz) melted
2 cups granulated sugar
4 eggs
2 tsp vanilla
2 cups pastry flour (not hard, sifted or cake flour)
2 tsp baking powder
½ tsp salt
1 cup confectioner’s sugar

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours to overnight. Heat oven to 350 deg F [175 deg C]. Roll about a tablespoon of dough into a ball (yes, it’s messy). Drop balls into confectioner’s sugar & roll around until coated. Place about 2 inches apart on greased baking sheet. Bake 10-12 min. They will be a little soft but should not be mushy. Edges should be firm. Don’t overbake—these burn easily. Makes about 3 dozen

Samhain Meat Pie

1 bay leaf
10 bacon slices
2 leeks or onionschopped into 1 inch pieces
3 carrots chopped into 1 inch pieces
1 chicken, cut into serving portions
3 TBS chopped parsley
3 sliced potatoes, peeled or not
1 TBS red wine vinegar
2 cloves garlic, optional

Place the bay leaf into the bottom of a Dutch oven or cauldron. (You will need a lid.) Place half the bacon over the leaf and cover with half of the mushrooms, leeks and carrots. Place the meat pieces atop the vegetables and then cover with the rest of the mushrooms, leeks and carrots. Season to taste, adding half of the chopped parsley, and one of the crushed garlic cloves. (Extra water or broth can be added if thought necessary, just not too much.) Place the potatoes on top of everything else. Add a bit more salt and pepper, the rest of the garlic and parsley. Place the rest of the bacon over this and pour the red wine vinegar over them. Place a tight lid on the pot and cook in the oven at 325 degrees for two hours. Do not check inside too often, as it will dry out the meat. Be sure to discard the bay leaf
Samhain Pasta

1 cup chopped onion
3 tablespoons butter
½ teaspoon salt
1/3 teaspoon pepper
1 cup cooking wine
1 ½ cups heavy cream
1 teaspoon chopped bay leaf
1 teaspoon celery seed
1 teaspoon dried thyme
6 ounces fettuccine, cooked

Sauté the mushrooms and onions in the butter until tender. Add the salt, pepper, and wine; simmer over low heat until the mixture is reduced by half, about 5 minutes. Stir in the cream, bay leaf, celery seed, and thyme. Bring to a low boil. Pour over pasta.

Autumn Butter

¼ cup firmly packed brown sugar
1 tsp pumpkin pie spice
¼ cup whipping cream
1 cup butter, softened

Mix all ingredients until well blended. Spread onto your favorite muffins, quick bread, sweet crackers, or drop a dollop onto morning pancakes.

Cinnamon Butter

2 sticks butter
½ cup brown sugar
1 tsp cinnamon

Combine all ingredients and mix well. Serve over sweet bread, muffins, or morning waffles. Store tightly covered in the refrigerator.

Pumpkin Pie Spice Butter

4 tbsp (½ stick) unsalted butter, softened
4 tbsp canned pumpkin puree
1 tsp brown sugar
1 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp freshly grated or dried nutmeg
1/8 tsp salt

Combine all ingredients and mix well. Keep tightly covered in the refrigerator up to three weeks.

* ½ teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg.

Raspberry Butter

1 cup raspberries
2 tablespoons water
1 tablespoon sugar
½ cup butter, at room temperature
2 tablespoons powdered sugar
1 teaspoon blackberry liqueur
¼ teaspoon lemon juice

Boil raspberries, water and sugar in a small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove seeds. Cool. Process with remaining ingredients until smooth and well mixed. Can be prepared one day ahead. Cover and chill. Bring to room temperature and stir before serving.
Pumpkin Marble Cheesecake
Servings: 10

1 ½ c Gingersnap Crumbs
½ c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
¾ c Sugar
1 t Vanilla
3 ea Eggs
1 c Canned Pumpkin
¾ t Cinnamon
¼ t Ground Nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 ½-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, ½ c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Quickie Shortbread Soul Cakes

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 ungreased 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.

Buttery Soul Cakes

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, cinammon 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 and bake 25 minutes at 350 degrees. Sprinkle with powdered sugar while the cakes are still warm.

Irish Cakes

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.

Cookies

100 g butter
100 g fine white sugar
3 eggyolks
½ pound plain white flour
1 teaspoon mixed spices
40 g raisins or sultanas
milk

Melt the butter in a microwave, then stir in sugar until you have a smooth, creamy mixture. Stir in the eggyolk, again aiming for smoothness.

Add flour and spices, stir and mix well, then add raisins. Add enough milk (slowly!) until you have a soft but still formable dough.

Form this dough into round, flat cookies with around 4 inches diameter and slightly less than an inch of thickness, arranging those on a greased baking tray. Then “carve” decorations into the cookies with a blunt knife - try Celtic spiral designs for that extra effect.

Bake the cookies at 180 degrees Celsius (360 Fahrenheit) for ten to fifteen minutes until golden brown.

anonymous asked:

ways to say i love u: 36 w jack and bits

36: “We’ll figure it out.”

The hallway leading to Jack’s apartment smells like maple syrup, apples, and brown sugar. As he slips the key into the lock, Jack wonders if his neighbors ever pay attention to what Bitty’s baking, or if it’s just him. He’d like to think it’s just him, that Bitty’s baking just for him (even though he usually can’t eat any of it), but he also thinks you’d have to be Ransom-and-Holster-level oblivious not to notice. He should ask Bitty about making friends with the lady and her two cats who live across the way. One of the cats is named Caramel, he’s pretty sure - maybe Bits could bake those cookies with the caramel in the middle?

He’s pushing open the door, ready to ask him about it when he sees the kitchen. When he sees Bitty in the kitchen, or what’s left of it, anyway.

There are three pies, two batches of cookies, one tray of brownies, and a very yellow (lemon?) cake cooling on his pool table. Plus a fourth pie baking in the oven. The kitchen is, undeniably, an utter mess, and a very stressed and anxious Bitty is pacing around what used to be the island in a cloud of confectioners’ sugar, frantically whisking together what Jack assumes to be frosting or glaze for the cake.

(That’s another thing he never expected, all of the baking terminology he’s learned. Jack, whose only cooking talents were rice, chicken, and steamed vegetables, now knows the difference between various types of bread on sight and can articulate about twenty different toppings for a cake. Bitty’s very proud.)

When he hears Jack drop his bag on the floor of the foyer, Bitty looks up. He looks tired, Jack thinks - he even has dark circles smudged under his eyes. “Did your uncle Gretzky ever R.S.V.P?”

Jack blinks. “My… what?”

“Your uncle Gretzky,” Bitty repeats. “Did he ever mail us his R.S.V.P. to tell us if he was comin’? Because seating for the rehearsal dinner is separate from the seating at the venue, and I was tryin’ to do tables today because Andrea called and said she needed the seating charts by this Friday, only we’re missin’ people and I don’t wanna forget anyone.”

Jack frowns. “I… I don’t know. I can call him? Or my dad, he might know, I guess.”

Bitty drops the whisk to wave a hand through the air. “No, no, never mind, it’s not important, honey.”

Jack sheds his coat and walks over to sit at the breakfast bar in front of Bitty, who’s still pacing and mumbling something about an appointment next Tuesday.

“Sweetheart, peonies or dahlias? We’ve gotta make a decision before we talk to the florist.”

“Um,” Jack replies eloquently. Sure, he’s heard of peonies and dahlias, but he doesn’t really know what they look like, much less which one he prefers.

“Oh, doesn’t matter,” Bitty sighs impatiently. “I forgot we still haven’t picked napkin colors yet. Andrea will have my head on a platter, I’m sure of it. White or ecru?”

Jack blinks.

“Sweetpea, your mother will be there, and Lord does she know her color palettes. It has to be perfect. Do you think white or ecru goes better with the palette we picked?”

Jack doesn’t want to admit that he doesn’t remember picking any palette, so he guesses. “Um, white?”

Bitty slams the bowl onto the counter and throws his hands up. “Jack Laurent Zimmermann, you cannot pair navy and cream suits with white napkins. I never - it’s like you don’t even know your own mother!”

Jack sighs. “Bits, what’s got you all worked up?”

Bitty’s shoulders slump, and he resumes mixing so he has something else to look at. “It’s… it’s so much, Jack. And it’s so soon, it’s only six months away-”

“Plenty of time,” Jack cuts in, and Bitty nods.

“I know. But it seems like every time I turn around there’s somethin’ else we gotta decide on, and I just want everythin’ to be perfect, absolutely perfect. It has to be, what with so many people comin’ and our parents comin’ and Lord knows everyone’s got their own opinion on how things should be done, and I love my Mama dearly, you know that, but sometimes-”

“Bud, we’ll figure it out. People get married all the time, how hard can it be?” Jack grins reassuringly, and Bitty smiles back.

“You’re right, darlin’,” he says over his shoulder, taking the third maple apple pie out of the oven. “Although, there is one more thing…” Bitty trails off as Jack slips his arms around his waist from  behind.

“Hmmm?” Jack hums, burying his nose in Bitty’s hair despite the light dusting of flour and powdered sugar on top. 

“How would you feel about, oh, I don’t know, three hundred and fifty mini maple apple pies ‘stead of a cake?”

Bitty’s not a hundred percent sure, but he thinks that the way Jack laughs and spins him around for a kiss means yes.

Cocoa Cake

Ingredients:

  • 4 eggs, yolks and whites separated
  • 1 cup sugar
  • 125g melted butter
  • ¾ cup flour
  • 75g cocoa powder
  • 500ml milk
  • pinch salt
  • strawberries, raspberries to serve

Directions:

Preheat the oven to 150°C. Butter and line a round regular cake tin. Place the egg yolks in a bowl with sugar and beat with a mixer until pale light yellow. Add melted butter and beat until fully incorporated. Put in flour, cocoa powder and a pinch of salt and beat until combined, then slowly pour in milk and keep beating until everything is fully combined.

In a separate bowl beat the eggs white until stiff and shiny. Using a spatula or a wooden spoon gently fold the egg whites into the batter. Be careful not to overmix, the batter should be very thin and still have lumps in it. Gently pour the batter into the prepared tin and bake the cake for 40-50 minutes until the top is baked and the cake jiggles just a bit. Allow the cake to cool completely, then dust with confectioners sugar and scatter fruits on top just before serving.

Bon Appétit!

Cookingland