Hi lovelies! Here is a super simple recipe for some cookies that you can use as an offering for Ostara (or anytime really) or as a sort of celebratory snack! They are super customizable! Please feel free to give me your feedback! I hope you enjoy!
🌻4Tsp veg oil
🌻1 cup brown sugar
🌻2 egg whites
🌻1ish Tbs Vanilla extract
🌻1&½ cup all-purpose flour
🌻1/2Tsp baking soda
🌻1 Cup chocolate chips or
🌻Herbs of any kind to taste (I like lavender) or
🌻1 Cup butterscotch chips or
🌻Anything really! Have fun with it!
🌻Preheat your oven to 375°f
🌻Mix together your flour, salt, and baking soda and set aside.
🌻Cream together your butter, oil, and sugar. Make sure your butter is softened.
🌻Next add egg whites and vanilla and mix on high (or really fast) until everything gets a little fluffy.
🌻Add your dry ingredients slowly. A little at a time.
🌻Scrape the sides and make sure you get everything Incorporated.
🌻At this point mix in your flavorings and what ever optional Ingredients you choose.
🌻Then spoon your cookies onto baking sheets covered with aluminum foil. I use a Tsp.
🌻Bake for about 7-10 min or until golden.
They may puff up and then fall. Don’t worry, that’s normal.
They may take a little longer or less (my oven isn’t reliable lol)
Also, make sure you get creative. Put your intent into these! That’s the point!
With every mix, stir in good things!
Visualize your intent!
🍪I really hope you guys enjoy this! Please if you do this send me pictures or let me know how it goes!
🍪I hope that you can use this recipe for an offering our a celebration party or something. Or use them to enjoy the holiday yourself 😊
🍪Thank you so very much! If you have any questions, feel free to message or send me an ask. Hope you enjoyed! ❤There is more to come!
the body of a stand mixer fitted with a paddle attachment, beat cream
cheese and butter until light and fluffy, scraping down the sides as
Add the sugar and beat well.
Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.
Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
30 minutes prior to baking, preheat oven to 350 degrees (F).
Line a large baking sheet with parchment paper.
a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them
into rounds, and place them on the cookie sheet.
Lightly press down on
pan in the oven to bake for 10-11 minutes, or until *just golden at the
edges. They will still be very soft when you remove them from the oven -
that’s a good thing!
Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely. Enjoy :)
Pre-heat the oven to 180C/350F/gas mark 4 and line a baking
tray w parchment.
Mix together 1/3 cup of oil, ¼ cup milk and 150g
Sift together 145 g flour with the matcha powder,
then stir into the wet ingredients to make a green dough.
Mix together the remaining oil, milk and sugar, then
sift together the remaining 125g of flour and cocoa and mix into the wet
ingredients to make a chocolate dough.
Both doughs should be about the same consistency
and hold together fairly well, so you may need to add extra flour/milk to one.
Mix the cookie doughs together only slightly to
create a marbled effect, then drop heaped tablespoons of the dough onto the
Bake for 11-13 minutes, or until the edges start to brown before removing from the oven and allowing to cool.
Notes: so I was going to a rainbow-themed potluck last week and had to crack out some sort of colourful food at like midnight the night before and this is what I came up with :) Everyone loved them! btw for the blueberry icing, I just used a handful of frozen blueberries, whacked them in the microwave for about 30 secs, and then sieved them into some icing sugar to make a paste and just drizzled that over the top when they were cool.
Cream butter and brown sugar in the bowl of a stand mixer fitted
with the paddle attachment. (You can also use a hand mixer.) Mix in egg
and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix
until combined. Mix in flour, then stir in sprinkles and M&Ms.
Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered
with parchment. There’s no need to space them
out, you’re going to chill them. Cover and chill for at least 30
Preheat oven to 350°F. Line cookie sheets with parchment paper. Place chilled cookie dough balls 2” apart on cookie
sheet. Bake 9-11 minutes or until the edges just start to turn brown.
Cool 5 minutes on cookie sheet before transferring to a rack to cool
completely. Store in an airtight container for up to 4 days or freeze
for up to one month.
Generic cake recipe to serve on any of the Sabbats.
3 teaspoons honey
1/3 cup shortening
½ cup brown sugar
¼ cup apple sauce
1 tablespoon white wine
1 ½ cups whole grain flour
1 ½ cups oatmeal
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon allspice
Blend together honey, shortening, sugar, applesauce, and wine. Add remaining ingredients, mix well. Form into a ball of dough. Roll out ¼ inch thick and cut with a cresent-shaped cutter. Place on greased cookie sheets and bake at 350*F for 15minutes or until golden brown.
This recipe is from Scott Cunningham’s Book of Shadows.
These cakes are for Esbats (full moon celebrations).
1 cup almonds (finely grated)
1 ¼ cups flour
¼ cup confectioner’s sugar
½ cup butter
1 egg yolk
Combine almonds, flour and sugar. Work
in butter and egg yolk with hands until well blended. Chill. Pinch
off pieces of dough the size of walnuts, shapy into crescents. Place
on greased sheets and bake at 325*F for about 15min. (Add
more time if necessary.)
This recipe is from Scott Cunningham’s Book of Shadows.