non bake

Percy Jackson Lotus Flower Cookies

*Vegan*
Yields 2 dozen cookies

The things you’ll need

Ingredients
  • 1 teaspoon kosher salt
  • 3 ½ cups flour
  • 1 ½ cup vegan butter
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons rose water
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer with attachments
  • Whisk
  • Baking sheet lined with parchment paper
  • 2-inch circle cookie cutter
  • Plastic wrap
Decoration
  • Pink vegan frosting in a decorating bag fitted with a #366 tip

Let’s get started!

  1. Preheat oven to 325°F.
  2. In a medium bowl whisk together flour and salt.
  3. In large bowl, beat butter and powdered sugar until light and fluffy. Add vanilla extract and rose water.
  4. Add the dry ingredients and mix on low until well combined.
  5. Divide dough into two halves and then wrap each half in plastic wrap. Stick them in the fridge to chill.
  6. Roll out dough to about ¼ an inch thick and then use a cookie cutter to cut circles. Place the circles onto a lined baking sheet and then bake for 12 minutes.

Time to decorate!

  1. Use a #366 leaf tip to pipe pink frosting onto each cookie in a lotus flower design.Start with larger petals on the outside and work your way to the center, making the petals smaller as you go.
  2. TaDa! If you feed these Percy Jackson lotus cookies to your guests, they’ll never want to leave!

anonymous asked:

“You bake when you’re stressed and sometimes you give me cookies, but recently you’re giving me whole baskets each day, now I’m not complaining but are you okay?” au sterek? <3

OK, I wrote you a quick little thing. :)

now also on ao3

*

When Derek shows up at Stiles’ back door that morning with a basket full of about three dozen cookies, all carefully iced to look like Batman and Spider-Man, Stiles doesn’t say anything. He just gets up from the kitchen table and opens the screen door, and then he looks down at the basket for a long, long moment, and then he rubs the heels of his hands into his eyes and groans.

He looks kind of… unkempt. He’s wearing the same sweatpants and lacrosse hoodie he’d had on two days ago when Derek saw him at his mailbox, and his hair is sticking up everywhere, and it’s obvious he hasn’t shaved in a while because there’s some actual stubble there. Derek didn’t think Stiles was even capable of facial hair. It only adds to his attractiveness, but still, Derek can’t help but be concerned.

Derek doesn’t usually start conversations, but today he feels like making an exception. “Are you okay? This is a lot more baking than usual, even for you.”

“What? What do you mean?” Stiles says, dropping his hands to his sides. His face cycles through about five or six different expressions before settling on something that’s probably trying to say “innocent and oblivious,” but… well. Derek might not know Stiles that well, but he knows Stiles is definitely not either of those things, ever.

“The cookies,” Derek says slowly. “That you leave on my doorstep a few times a week while I’m out on my morning run.”

Stiles glares down at the cookies Derek’s holding like they’ve betrayed him.

“We don’t talk about it,” Derek says slowly, unsure, “but I thought you knew that I knew it was you. I mean, no one else in the neighborhood even talks to me.”

Keep reading

Oil-Free Roasted Potato Wedges with Nacho “Cheese”

2-5 medium sized russet potatoes, rinsed, dried and cut into wedges
¼ cup vegetable broth
2 tbsp. brown rice bread crumbs
½ tsp. garlic powder
½ tsp. smoked paprika
½ tsp. salt

Preheat oven to 400 degrees Fahrenheit. If you don’t have a non-stick baking sheet, lightly spray a baking sheet with a canola oil spray.

Place potatoes in a medium sized bowl and toss with remaining ingredients. Mix to coat potatoes then place on baking sheet and roast for 40 minutes (turning wedges once halfway).

Nacho “Cheese”

1 cup raw cashews, soaked overnight
¼ cup water
3 tbsp. nutritional yeast
1 tbsp. lemon juice
1 tbsp. apple cider vinegar
½ tsp. smoked paprika
½ tsp. onion powder
1 small tomato, peeled

Blend ingredients until smooth. “Cheese” keeps in an airtight container for up to 1 week.

the discussion about how jiraiya was not the best teacher got me thinking about my headcanons for what naruto learned on his training trip that wasn’t fancy jutsu

(there is absolutely no basis in canon for any of this, I just wish it were true)

  • how to manage a spy network
  • infiltration (+constructive application for his [presumably] unique henge)
  • honestly, a lot of the nastier side of ninja life that doesn’t involve killing people?? it’s implied jiraiya does a lot of dirty work for konoha when he travels so…..
  • how to not look like a ninja in a civilian town
  • how to not look like a ninja in a foreign hidden village
  • seals, because dammit, jiraiya, teach him about his parents even indirectly 
  • he’s an uzumaki he’ll pick it up quickly
  • the fact that he is occasionally a girl (or neither a girl nor a boy, but that’s less common) and is willing to use her gender identity to stop jiraiya perving on the baths (because that’s his goddaughter and he feels creepy and old now)
  • (the other visitors to the baths are v grateful)
  • how to cook (and use poison, but mostly cook)
  • that cute civilians do not take “wow, you’re really scary!” as a compliment
  • (‘but that’s a standard compliment, why did she get angry at me? ow! it was just a question! …what do you mean civilians don’t consider that a good thing?’)
  • that cute civilians will accept (non-poisoned) baked goods in apology
  • how to walk in high heels
  • how to read and write kanji more thoroughly by editing icha icha (and stop it being Porn Written by a Man™)
  • (in konoha, kakashi is crying happy tears)
  • (anko, after stealing one to find out why, is cackling)
  • a surprising amount of formal etiquette from that time she was dragged into the narutoverse equivalent of a finishing school when jiraiya was off doing Research
  • that nice kimono are heavy and hot and too much work, why do we wear them
  • his alcohol tolerance
  • jiraiya’s alcohol tolerance
  • other people’s alcohol tolerance (in general)
  • how to avoid a group of angry drunk missing nin while trying to keep your angry drunk godfather quiet and compliant 
‘Til I Tasted You (14959 words) by kiwikero
Chapters: 1/1
Fandom: One Direction (Band)
Rating: Mature
Warnings: No Archive Warnings Apply
Relationships: Harry Styles/Louis Tomlinson, Liam Payne/Original Female Character(s)
Characters: Harry Styles, Louis Tomlinson, Niall Horan, Liam Payne, Original Characters
Additional Tags: Famous Harry, Non-Famous Louis, Cooking, Baking, Tumblr, Alternate Universe - College/University, Mutual Pining, Masturbation, Kissing, Strangers to Lovers, Fluff
Summary:

Louis is Harry Styles’ biggest fan. It doesn’t matter that Harry is famous for being a food blogger and Louis can’t cook to save his life.

At least, until Harry offers to give Louis a cooking lesson. Then it matters just a teensy bit.

the lights • H.S.

Originally posted by harrysgolden

“Thank you.” He smiled, handing the signed check back to the waitress who thanked him as well, beginning to clear the table as the two of us stood from our chairs. I shrugged on my coat, grabbing my bag and Harry’s hand as he led us to the front of the restaurant we decided on for lunch. We both knew there was no escaping the London paparazzi, especially when they wanted pictures of my favorite rock star after the debut of his first album

It was something we had both agreed to deal with when we decided to get out of the house for the first time in days, after celebrating the release of the album in some intimate and non-intimate ways, baking a whole tray of cookies and eating them in one sitting, for instance.

WE decided on lunch in the heart of London, security obviously escorting us to and from the car which made the two of us feel safer than if we were alone.

He led me out the door and into the busy London streets where guards were already surrounding us and screams and flashes were invading my two most vital senses. 

‘Are the rumors true?’

‘Show us the ring!’

‘(Y/N) are you pregnant!?’

WE both knew it was coming, the tabloids were too interested in our personal lives to let something as big as an engagement slip past. It started in the beginning of April when the two of us went on vacation to Peter Island with our friends for a week, taking a break before the album release.

It was there when photos were taken of us, all by friends, all with our permission, getting cuddly, kissing, laughing, holding hands, and just being awfully cute as we are said to be. One picture in particular that had people talking about the supposed engagement was one Jeff took of everyone on the sand, smiling on the beach on our last day at the Island. The sun, both of out enemies at this moment, had beamed straight onto my hand, leaving a little glimmer on my ring finger that many news outlets and fans think is an engagement ring.

We thought it was best not to answer, squeezing each other’s hand in reassurance before we were led into the parking garage to the car where the paparazzi weren’t allowed.

“I can’t believe they all think we’re engaged.” He smirked as we settled in the car, facing each other in the backseat with smiled on our faces.

“I know! How rude, jus’ assuming things that may or may not be true.” I laughed, taking the ring he slid out from his pocket and sliding it back on my ring finger where it belongs. “They could at least wait for us t’ tell ‘em.” I settled back into my seat, looking over at him with a small smile.

“We should a’least tell ‘em you’re not pregnant,” He laughed, taking my hand in his and playing with the band of the engagement ring. “S’just a food baby.” He rested a hand on my stomach, a serious expression on his face.

I slapped his hand away, bringing my knees into my chest. “You ass.” I laughed, watching as he tried to make up for it by leaning over and showering my face with kisses. I let it happen, how could I not. His little kisses were something I couldn’t get enough of.


Thank you AGAIN for the support, you all are amazing and I couldn’t ask for more amazing people to write my mediocre work. Thank you, thank you, thank you. All the love x

Samhain Cinnamon Apple Crisps

Hi everyone, hope you’re all well. I’ve just finished cooking up a batch of my own homemade Apple Crisps and thought I would share this wonderful and super quick recipe with you. Not only is this speedy snack great for Samhain/Halloween,  it contains ingredients used for protection etc, can be used as an offering for your God or Goddess, is a healthy variation to supermarket bought crisps AND is suitable for vegans/vegetarians, did I already mention they are super quick to make? Without further ado, let’s get started!

You will need:

  • 1 whole apple.
  • A sprinkle of cinnamon.
  • A dash of brown sugar. ( You can use white sugar but I prefer brown as it produces a lovely thick syrup texture and has a gorgeous coffee flavouring to it ).

How to make:

  • Cut your apple into thin slices. Not too thin or they will burn and not to thick or they won’t turn into crisps!
  • Line a baking tray with non-stick baking paper.
  • Place your apple slices onto your tray and start to add your toppings. Use as much as you wish.
  • Cook your apple slices in the oven on gas mark 4/ 180°C / 350°F for fifteen minutes. ( A few of my crisps did burn, so depending on how thin you cut your apple and how powerful your oven is, feel free to change the time and settings ).

Ingredients used in Witchcraft:

  • Cinnamon: Associated with the elements of fire and the sun. Magikal uses are - good luck, love, money, passion, peace, prosperity, protection, psychic development, success and wisdom.
  • Apples: Scared to many Goddessses including Aphrodite. Magikal uses are - fidelity, fertility, marriage, beauty, vanity,wisdom, the soul, the afterlife and immortality.
  • Brown Sugar: Healing, love and sweetness.

That’s all there is to it! I hope you enjoyed this recipe and your finished product. Please do not remove the source and have a safe, happy and blessed Samhain. Let me know how your Apple Crisps turn out!

Cyrena xx

Image is not mine and was found on Our Kitchen Stories.

When all the trees have been cut down, when all the animals have been hunted, when all the waters are polluted, when all the air is unsafe to breathe, only then will you discover you cannot eat money.

This morning’s plantiful breakfast:
Tofu scramble with oil-free roasted potatoes.


Tofu Scramble

¼ cup vegetable broth (plus a little extra)
4 scallions, thinly sliced
1 block extra firm tofu, drained and crumbled
1 jalapeño, seeded and diced
½ tsp. salt
1 tsp. GF low sodium tamari
½ tsp. turmeric
¼ tsp. black pepper
¼ tsp. garlic powder

Heat up a medium pot and add vegetable broth. Once it begins to sizzle add scallions and cook for about 4 minutes or until most of the vegetable broth has cooked off. Next, add the jalapeño, tofu, tamari, and spices. Cook for another 2 minutes or so.


Oil-Free Roasted Potatoes

1-2 medium sized russet potatoes, rinsed, dried and cut into cubes
¼ cup vegetable broth
2 tbsp. brown rice bread crumbs
½ tsp. garlic powder
½ tsp. smoked paprika
½ tsp. salt

Preheat oven to 400 degrees Fahrenheit. If you don’t have a non-stick baking sheet, lightly spray a baking sheet with a canola oil spray.
Place potatoes in a medium sized bowl and toss with remaining ingredients. Mix to coat potatoes then place on baking sheet and roast for 40 minutes (turning wedges once halfway).

Cream Cheese Filled Cashew Carrot Muffins

Makes 12 small or 6 large muffins

½ cup quick-cooking oats
½ cup rolled oats
2 tbsp coconut sugar*
1 tsp cinnamon, ground
½ tsp ginger, ground
dash salt
½ tsp baking powder
¼ tsp baking soda
1 tbsp flax meal
2 tbsp cashew milk
¼ cup vegetable oil*
1 cup carrot, grated (approx. 1 large)
4 tbsp raw cashews

6 tbsp cream cheese, vegan*
1 packet stevia powder*

1. Pre-heat oven to 375 F.
2. Grate 1 cup carrot.
3. In a small bowl, combine flax meal and cashew milk. This will be your flax “egg.”
4. In a food processor, combine oats, coconut sugar, cinnamon, ginger, salt, baking powder, and baking soda.
5. Combine on a low speed for about 2-3 minutes. The mixture should still be chunky.
6. Add in flax “egg” and vegetable oil, and combine until fully incorporated.
7. Add in grated carrot and whole, raw cashews, and combine on low speed until everything is equally distributed. The cashews and carrots should still be distinguishable, just cut up a bit more.
8. In a small bowl, combine cashew cream cheese and stevia, and mix until fully incorporated. 
9. Using a spoon, dollop half the muffin mixture into trays (lined with paper cups or greased).
10. Dollop a small spoonful of cashew cream cheese mixture in the centre of each muffin, then top off with more muffin batter. Flatten with spoon. You should now have a cream cheese centre. 
11. Bake in the oven at 375 F, for 20 minutes, or until golden brown. They should look like baked oatmeal cups.

NOTES:

* I used coconut sugar, but you can replace it with any granulated sugar. I would recommend brown sugar, or another coarser/darker sugar, for texture, density, and taste.
* I used high-oleic safflower oil, but you can substitute any kind. I would recommend avoiding oils like olive oil, due to a distinct flavour.
* I used YOSO brand of vegan cashew cream cheese, but you can use your favourite brand, or just make your own! …Or you could technically substitute regular cream cheese, however, this would make it non-vegan.
* I used stevia powder, but you can substitute any sweetener of choice. I would recommend a fine, powdered sugar.

Southwest Rainbow Salad ✨

This is one of my faaaavorite salads to make. It has so much good flavor and I always feel so satisfied after I eat it. But I’ll let you be the judge. 😉


Southwest Rainbow Salad

4-6 romaine leaves, chopped
¼ cup shredded red cabbage
½ orange bell pepper, chopped
½ cup black beans, canned or fresh
6-8 cherry tomatoes, halved
½ cup baked tofu (recipe follows)
¼ avocado, diced
Few sprigs of cilantro, chopped
Southwest sauce (recipe follows)

Combine all ingredients in a medium sized bowl and toss with southwest sauce.


Baked Tofu

½ block extra firm tofu, drained and cubed
1 tbsp. gluten free low sodium tamari
Preheat oven to 375 degrees Fahrenheit. Lightly grease a baking sheet with cooking spray or use a non-stick baking pan. Toss the cubed tofu with the tamari then place marinated tofu on baking sheet and bake for 45, flipping tofu once halfway. Remove from oven and allow tofu to cool.


Southwest Sauce

3 tbsp. veganaise or vegan mayo
2 tsp. lemon juice
2 tsp. chipotle powder or adobo sauce
½ tsp. rice vinegar
½ tsp. smoked paprika
½ tsp. garlic powder
¼ tsp. salt

Combine all the ingredients and mix until smooth. Any leftover sauce can be kept in refrigerator for up to a week in an airtight container.

“Happy birthday to your friend, @droxba324 . Please tell her she should be happy she deserve to be happy than feeling down, her grandmother is still alive, but not in this world. My auntie made this for her. *Held a plate of Nutella cream with cookie crumbs on the bottom* This is non-bake cake, she still learning how to make it perfect, She said sorry for her loss.”


=w= sorry if I have to posted here.

Something Familiar - Chp 9

Also on AO3
Chp 1   Chp 2   Chp 3   Chp 4   Chp 5   Chp 6   Chp 7   Chp 8   Chp 9
Chp 10   Chp 11

It was Monday, the first school day since she’d bonded with Chat Noir.  She’d spent the day before lying around, feeling dizzy and drained after the mess with Chloe on Saturday.  She’d had enough energy to sit on the couch and draw, and that was about it.  Some of her homework was incomplete, though she expect it to be excused given the circumstances.  The detective handling the case told her the incident had made the major news, which was good because the mayor would be unable to sweep it under the rug and try to get his daughter off free of changes.  The unfortunate bit was that someone had shared their cell phone video of the event and it had gone viral.  Someone had identified both Chloe and Marinette, so she might end up with some undesirable publicity.

Sighing, Marinette pushed aside her light blanket and climbed down from her loft, startled to find three fresh bouquets on her desk, next to the completed Chinese homework she hadn’t done.  She stared for a moment, stunned.  She was broken out of her reverie when her familiar bounded into the room, once again carrying a bag from the bakery.  When he saw her, he chirped happily and went to wind himself around her ankles a bit.

“Do you know where the flowers came from?” she asked, looking down at him. 

Park, he replied in her head.  Pretty.  Happy?

“They are pretty,” she agreed.  One was tied with black ribbon, another with green, and the last with red.  "When did you do this?“

Early, early, early, he chanted, twisting around her some more.

Keep reading

Vegan Chocolate Peppermint Cookies

Today’s chocolate indulgence are these vegan chocolate peppermint cookies.  The cool blast of peppermint in my mouth is just what I need right now during this horrible heat wave we are experiencing.

Ingredients for cookie dough:

½ cup vegan butter, softened
¾ cup organic pure cane sugar
1 ¾ t organic pure peppermint extract
½ t organic pure vanilla extract
2 T organic nut milk
3 T vegan organic chocolate chips, melted
1 ¼ cup organic all-purpose flour
1/3 cup organic raw cacao
½ t non-gmo, non-aluminum baking soda

Ingredients for cookie coating:

3 cups vegan organic semi-sweet chocolate chips
1 t organic pure peppermint extract

Method for making dough:

Cream the butter, sugar, and extracts until smooth.  Add nut milk and melted chocolate chips, continue to mix until smooth.

Add the flour, cacao, and baking soda.  

Roll the dough into a log about 1 ½ inches wide.  Wrap in parchment paper and freeze for 30 minutes.

Pre-heat oven to 350 degrees.

Place the wrapped frozen dough on a large baking sheet.  Unwrap the dough and lay the parchment down so it covers the entire baking sheet.

Start slicing the dough into ¼ inch thick rounds.

Evenly distribute the rounds on the cookie sheet. Bake cookies for 12 minutes.  Cool on a wire rack.

Method for coating cookies:

While cookies are cooling, melt chocolate.  Remove from heat and stir in peppermint extract.

Line a baking sheet with unbleached parchment paper.

Place one cookie at a time into the melted chocolate. Flip the cookie with a candy fork or a regular fork.  Make sure both sides of the cookie are well covered with chocolate.

Place cookie on lined baking sheet, continue with the rest.

I place my cookies in the freezer for 10-15 minutes to help speed up the setting time.  

These chocolate peppermint cookies can be left out in a covered container, or for a real cool treat store in the freezer.

*recipe adapted from The Vegan Cookie Connoisseur