stiff peaks

Pumpkin Pie Dip

Yields 6 cups

The things you’ll need

  • 12 ounces cream cheese
  • 2 cups powdered sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon pumpkin pie spice
  • ½ teaspoon ginger
  • 1 cup heavy cream
  • Graham crackers
  • Sliced apples
  • Large mixing bowl
  • Medium mixing bowl
  • Sifter
  • Rubber spatula
  • Electric mixer
  • 2 sets of whisk attachments

Let’s get Started!

  1. Combine cream cheese and sifted powdered sugar into a large mixing bowl. Using a hand mixer, whip until light and fluffy. Mix in pumpkin, vanilla extract and spices until well combined.
  2. In a medium mixing bowl, use a hand mixer to whip heavy cream until stiff peaks.Gently fold in whipped cream into the pumpkin mixture until no streaks show.
  3. Serve with graham crackers and sliced apples. Ta-da! A pumpkin pie you can dip into!

Rosewater Marshmallows

  • 240g ( about 1 ⅓ cup) sugar
  • 240g ( about ¾ cup) glucose (corn syrup)
  • 90g (about 3 oz) water
  • 15g (about half of a 1 oz pkg) gelatin
  • 180g (¾ cup) water
  • 60g (¼ cup) egg whites
  • pink food coloring (optional) 
  • a few drops of rose water (optional) 

  1. Whisk egg whites until foamy and stiff peaks form when whisk is lifted. 
  2. Bring to a boil the sugar, corn syrup, and 3 oz water until mixture reaches  127 C (260 F).
  3. Meanwhile, dissolve the gelatin and water (use a little heat if gelatin gets too thick until liquid). Remove boiling sugar from the heat and briefly plunge pan into cold water to cool the syrup. Pour onto the whisked whites. 
  4. Add the gelatin solution, food coloring and rose water (if using), and continue whisking until the mixture becomes thick. Dust the baking sheet with corn starch and powdered sugar to prevent sticking. Pour into the sheet pan immediately, before the mixture sets. Store in a cool place. 
  5. Slice into small squares or use a cookie cutter to make shapes. 

Title: these sweet thoughts
Author: adelagia
Chapter: 1 | 2 | 3 | 4 | 5 | 6 | Epilogue
Status: Complete
Rating: Explicit
Warnings: None
Summary: When Louis has the worst day of his life, it’s only because Harry hasn’t accidentally walked into it yet. (Featuring Louis as Ariel in a production of The Tempest, Harry as a happily overworked pastry chef, Niall their cheerleader, Zayn their less vocal but equally enthusiastic cheerleader, Kinder Surprises, stiff peaks, and someone getting punched by mistake.)

Cheers to St. Patrick’s Day! 

Think coffee can’t get any better? This Irish Coffee recipe from Martha Stewart proves that sometimes your pot o’ gold comes in liquid form. See how to brew up this lucky libation.

1 cup heavy cream
¼ cup sugar
3 cups strong hot coffee
4 ounces Irish whiskey

Whisk cream and sugar together in a medium bowl until stiff peaks form. Divide coffee and whiskey among 4 coffee cups, then top each with ½ cup whipped cream. Serve immediately.

P.S. Don’t forget to toast to good luck!

Recipe via Martha Stewart

Shop drinkware

be with you day and night - ballsdeepinjesus (10k) louis inherits a demon cat. harry is a cat whisperer.

nobody shines the way you do - wildestdreams (98k) Louis pretends to be Harry’s boyfriend to help him win back his douchebag ex-boyfriend, but things don’t go according to plan.

seaside improvisation - headlighteyes (8k) harry is a mermaid who has lost his tail and he lives in louis’s bathtub for a month.

these sweet thoughts - adelagia (40k) When Louis has the worst day of his life, it’s only because Harry hasn’t accidentally walked into it yet.Featuring Louis as Ariel in a production of The Tempest, Harry as a happily overworked pastry chef, Niall their cheerleader, Zayn their less vocal but equally enthusiastic cheerleader, Kinder Surprises, stiff peaks, and someone getting punched by mistake.

slow dancing in a burning room - oopshidaisy (39k )strictly come dancing au ft. sexual tension, glitter, rimming, and too many references to hugh grant

Right Side of the Wrong Bed - eyesofshinigami (10k) or, the one where Louis wakes up on the wrong couch only to meet his future husband (even if Harry doesn’t know it yet).

+so grab your passport and my hand - infinitelymint (32k) The one in which Louis plays football and Harry sings a lot, and somehow that means they’re meant to be. They’ll figure it out soon enough.

Indestructible - whoknows (24k) “I’m okay,” Harry says, and Louis is going to say something to that, even if he doesn’t know what, except Harry’s kissing him.Louis freezes.

Make Those Eyes At Me [I Lose My Grip, I Lose My Focus] - writeroffictions (5k) The one where Louis thinks he’s getting robbed, Harry forgets his friend doesn’t live there anymore and Mischief has a way of meddling.

Gotta Make You Understand - anon (6k) Or, Uni AU in which Gemma, Liam and Louis are One Direction. Harry is the World’s Most Supportive Brother, Niall is a detective, and Zayn just finds the whole thing hilarious.

+the frost covers all - anon (19k) au; harry and louis are pretend boyfriends with pretend feelings, but then it’s not pretend anymore. feelings ensue.or a friends-to-lovers/fake relationship when harry needs a boyfriend for a family thing, and louis obliges.

Your everyday dark chocolate mousse - -  it is no secret that i love mousse of all kinds and i love making them. This dessert is one of my children’s favorites. Here is how….

This recipe serves 6, total time - one hour

Ingredients -

4 egg yolks
4 TB granulated sugar
2 C heavy cream (**see notes for additional information)
8 OZ bittersweet chocolate, melted
1 ts vanilla extract

Directions -

In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and ¾ cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat,  whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.

With an electric mixer, beat remaining 1 ¼ cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.

Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

** what to do if don’t have heavy cream and still want to make this? Here is how…

¾ cup milk + 1/3 cup butter equals 1 cup

1. Melt the butter.
2. Pour it into the milk, and stir.
3. Use in place of one cup of heavy cream.

Tip - If you use low-fat milk, add a tablespoon of flour to the mixture to thicken (i don’t recommend it however)

Spiked Pumpkin Spice Latte


For whipped cream:
1 cup heavy whipping cream

2 tbsp powdered sugar

¼ cup International Delight Pumpkin Pie Spice Creamer

For coffee:
10 oz strong coffee, brewed

2 ounces International Delight Pumpkin Pie Spice Creamer

1-½ ounces whipped cream vodka


For whipped cream:
In a chilled bowl, beat the heavy whipping cream on medium-high until soft peaks form. Add in powdered sugar and Pumpkin Pie spice creamer and beat on medium-high until stiff peaks form.

For coffee:

Brew strong cup of coffee, about 10 ounces. Add in 2 ounces of International Delight Pumpkin Pie Spice Creamer and 1½ ounces (shot) of whipped cream vodka. Top with Pumpkin Pie Spice Whipped Cream and enjoy!

The Perfect Baked Egg Recipe

The concept is simple: beat egg whites until stiff, then form them into little cloud nests to hold the egg yolks. They bake until the egg whites turn golden brown and the yolk sets slightly. This is by far the easiest and most stunning way to present eggs for a large gathering, but it’s simple enough to scale down for a weekend brunch too.


8 eggs
1 tablespoon grated Parmesan cheese
1⁄2 teaspoon salt
Freshly ground black pepper


Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
Separate the eggs, being careful to keep the egg yolks whole. Put the egg whites in a clean bowl and beat with a stand mixer or handheld mixer on medium-high speed until medium-stiff peaks form that hold their shape when the beater is lifted but are not at all dry. Using a rubber spatula, gently fold in the Parmesan and salt in a few quick strokes, taking care not to deflate the whites.
Scoop the egg white mixture onto the prepared baking sheet in 8 mounds, using ½ to ¾ cup for each mound and spacing the mounds at least 1 inch apart. Using the back of a spoon, create a small well in the center of each mound. Carefully place an egg yolk in each well.
For creamy yolks, bake for 14 to 16 minutes, until the yolks have set and the whites are light golden brown. For runny yolks, remove from the oven after 8 to 10 minutes.
Season with salt and pepper and serve hot.

forgetable meringue cookies

These are super simple cookies I like to make when I want something sweet, but have few spoons.


2 room temp egg whites

Pinch of salt

1 tsp vanilla extract

2/3 cup of sugar


1. Take egg whites and salt in a glass or metal mixing bowl. (Plastic will not work) Using a hand mixer or standing mixer, whip until the egg whites make stiff peaks (or start to resemble whipped cream)

2. Pour in vanilla. Gradually fold in sugar about a tablespoon at a time. Scoop from the bottom with a spoon, and lay it on top, over and over again. Avoid stirring. Preheat oven to 250 degrees F.

3. Scoop (or pipe if you have it in you) onto cookie sheets with parchment paper (secure the paper with a tiny bit of the meringue mixture under the corners). Each one should be about an inch and a half in diameter. They don’t spread much, so crowd them all you want.

4. Let bake for 1 to 1 ½ hours, until they are no longer sticky to the touch, and very slightly browned toward the bottom. Let cool for a couple minutes and enjoy!

Very bad quality- just like my macarons turned out to be! I was using my leftover egg whites from hollandaise which stood the test of not falling on my head when whipped and turned upside down (I was so nervous doing this, as you might be able to see). However as soon as I added the almonds and icing sugar it just turned to gloop. I’ve had a look around on the internet and think that maybe I overbeat the egg? 

I’m sure I’ll try again sometime, but maybe I’ll stick with meringues for a while… 

Learn how to make this delicious raspberry mousse


¼ cup cold water
½ cup boiling water
2 teaspoons plain gelatin
1 tablespoon lemon juice
¼ cup granulated sugar
1 cup fresh raspberries
2 cups heavy cream
1 teaspoon vanilla extract


1. In a small saucepan, add cold water. Mix in gelatin and allow to sit for 5 minutes.

2. Stir in boiling water, vanilla extract, sugar, lemon juice, and raspberries. Bring to boil on medium heat. Turn down the heat to low and boil for 5 minutes.

3. Pour mixture into food processor and blend until smooth. Allow to cool 10 minutes.

4. In a large bowl, add whipping cream and beat with an electric mixer until stiff peaks form.

5. Fold in the raspberry mixture and allow to cool in the refrigerator for 1 hour.

6. Feel free to add a few drops of pink food coloring if you would like a more vibrant color to this dessert.