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adhoccookie · 2 years ago

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Champagne Cookies (with pink champagne frosting)

January 2023

For New Year’s, I came up with a recipe for champagne cookies. Champagne is expensive, so you can do what I did, and use pink Moscato instead.

Before I start rambling, here’s a PDF of the recipe.

These cookies came out really good. I think I achieved that grocery store soft cookie consistency that I was going for. The icing tasted just enough like champagne (umm... Moscato). Obviously, you don’t have to make the icing pink. I just thought it would work with the pink Moscato flavor.

Since this is my first post, I didn’t take as many pictures as I would have liked. In the future, I’ll take a picture of the dough and icing as I’m making it. That way if you try the recipe yourself, you can refer to my pictures so you know you’re if you’re doing it right.

Okay, onto the recipe:

Ingredients:

Dough:

3 cups cake flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

1 cup granulated sugar

½ cup (1 stick) (room temperature) unsalted butter

½ cup vegetable shortening

½ cup sour cream

2 teaspoons vanilla extract

½ teaspoon almond extract

1 large egg

2 tablespoons honey

¼ cup champagne OR ¼ cup pink Moscato

about 2 cups all-purpose flour

about 1 cup powdered sugar

Frosting:

½ cup (1 stick) (room temperature) unsalted butter

½ cup (room temperature) cream cheese

4 cups powdered sugar

2 tablespoons vanilla extract

3 tablespoons champagne OR 3 tablespoons pink Moscato

food dye (red and blue)

Directions:

(Pre-Prep) ------------------------------------------------------------------

1. Take out your 2 sticks of unsalted butter, ½ cup cream cheese, and egg now so that they are room temperature when you need them.

2. Line 2 or 3 baking sheets with parchment paper and set aside.

3. In a small bowl, whisk together about 2 cups of all-purpose flour and about 1 cup of powdered sugar. This mixture can be added to the dough to achieve a dryer consistency, but it can also be used as rolling sugar.

(Dry Ingredients) ----------------------------------------------------------

4. In a large mixing bowl, mix together 3 cups cake flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt with a whisk.

(Wet Ingredients) ---------------------------------------------------------

5. In a large bowl, combine the 1 cup sugar, ½ cup (1 stick) room temperature butter, ½ cup vegetable shortening, and ½ cup sour cream with an electric mixer fitted with a paddle attachment. Mix at a medium-high speed for about 3 minutes, until it is smooth, light, and fluffy.

(Mix) ------------------------------------------------------------------------

6. Next, add the egg, 2 tsp vanilla extract, ½ tsp almond extract, 2 tbsp honey, and ¼ cup champagne/Moscato until everything is combined.

7. Slowly add in the dry ingredients and mix on low for about 1 minute until everything is combined.

8. Slowly add in the flour and powdered sugar mix until desired consistency is reached. Set the rest aside for rolling.

(Scoop) ---------------------------------------------------------------------

9. Scoop the dough with a 2 tbsp cookie scoop, spoon, or melon baller (whatever you have), and roll them into balls

10. Roll the dough balls into the bowl of rolling sugar. When you’re done rolling the balls, they should not be very sticky anymore (at least on the outside). They should also have a nice round, somewhat flat, disk shape (you can squish them down between your hands to achieve this shape).

11. Place the cookie dough balls about 1-2 inches apart on the baking sheets. Depending on the size of the baking sheets you’re using, you should be able to fit about 15 (3 by 5) cookies on each sheet. You may need a third baking sheet with this recipe.

12. (optional) If you want perfectly round cookies, you can take a shot glass, moisten the bottom, dip it in sugar, and squish each cookie perfectly in the middle. This step also makes them a bit easier to frost.

(Chill) -----------------------------------------------------------------------

13. Wrap your baking sheets in cling wrap or wax paper and place in the freezer. If you have to stack baking sheets on top of each other, it’s okay. Flattened cookie dough tends to bake well with this recipe.

14. Let chill for at least 1 hour. If you’re worried about cakey or runny cookies, you can chill for even longer (up to 24 hours). Do not let chill for any longer than 72 hours.

(Pre-Heat Oven) ----------------------------------------------------------

15. If you’re only going to chill your cookies for an hour, you should pre-heat the oven now while you’re waiting for the dough to finish chilling.

16. Pre-heat the oven to 325° F (163° C).

(Prepare Frosting) --------------------------------------------------------

17. In a large mixing bowl, beat ½ cup (1 stick) room temperature butter and ½ cup room temperature cream cheese with an electric mixer fitted with a paddle attachment.

18. Add 2 tbsp vanilla extract and 3 tbsp champagne/pink Moscato to the mix.

19. (optional) Add red and blue food dye to the mix. A generous amount of red food dye (about 4 squirts) and a tiny bit of blue food dye (1 shake) usually achieves a nice bubblegum pink color.

20. Slowly add 4 cups powdered sugar to the mix.

(Bake) ----------------------------------------------------------------------

21. Remove dough from freezer after chilling for at least an hour.

22. Bake cookies at 325° F (163° C) for 10-12 minutes. The shortening tends to get the cookies to cook really well, so it’s best to lean towards undercooking rather than overcooking. When they are done baking, the centers will look puffy

23. Let the cookies sit on the baking sheet for 10 minutes.

24. Transfer the cookies to a large plate or cooling rack. Allow them to cool for at least 15 minutes. When they are done cooling, the puffy centers should fall and the cookies will look “wrinkly”

(Frost) ----------------------------------------------------------------------

25. Once the cookies are completely cooled off, you can begin frosting. If you want a perfect frosting job, use a piping bag. However, a rubber icing spatula is just fine.

26. Generously and evenly coat each cookie with frosting. If you’re using a rubber icing spatula, get a generous scoop of frosting, hold the spatula parallel to the cookies, and apply the frosting in gentle circles.

27. (optional) Sprinkle tops lightly with sprinkles. Fancy sugar sprinkles (the glittery kind) and white nonpareils (the pearls) are best.

(Refrigerate) ---------------------------------------------------------------

28. Refrigerate your cookies for at least an hour, to help the frosting set. If you’re planning on serving the cookies a few days in the future, you should put them in the freezer instead. They can keep in the freezer for about 2-3 weeks.

And enjoy!

Here are the recipes that I got my ideas from: 1, 2, 3.

This cookie will be filed under the tags: champagne cookies, January, and New Years.

#champagne cookies #cookies #January #New Years #baking #recipe

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recipeandeat · 2 years ago

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The Best Pumpkin Pie Cookies Recipe in 6 Simple Steps

These cookies are a delicious and convenient way to enjoy the flavors of pumpkin pie. Pumpkin pie cookies are made with a soft and chewy cookie base that is infused with the spices of pumpkin pie, such as cinnamon, nutmeg, and cloves. The cookies are often topped with a sweet and creamy frosting, which may include cream cheese or whipped cream.

Some variations of pumpkin pie cookies may also include a layer of pumpkin pie filling in the center, which adds an extra burst of flavor and texture. These cookies are the perfect dessert for fall gatherings and holiday celebrations, and they are sure to be a hit with family and friends.

So let's know without any delay how to make pumpkin pie cookies recipe at home by following some easy and simple steps.

Cooking Time:

Pumpkin pie cookies will take between 10-15 minutes to bake in a 350°F (180°C) oven. However, it is important to keep an eye on your cookies as they bake, as ovens can vary and the cooking time may need to be adjusted. To check if your pumpkin pie cookies are done, you can insert a toothpick into the center of a cookie.

If the toothpick comes out clean or with just a few crumbs clinging to it, the cookies are likely done. If the toothpick comes out with raw dough on it, the cookies will need more time to bake. It is also a good idea to rotate your baking sheet halfway through the cooking time to ensure even baking.

Best Toppings For Pumpkin Pie Cookie:

There are many delicious toppings that can be used as pumpkin pie cookie toppings to add extra flavor and texture. Some popular and best options include:

1. Cream cheese frosting: This rich and tangy frosting pairs perfectly with the spices of pumpkin pie.

2. Whipped cream: A light and fluffy topping that adds a touch of sweetness to the cookies.

3. Caramel sauce: A drizzle of caramel sauce can add a rich and buttery flavor to the cookies.

4. Chopped nuts: Pecans, walnuts, or almonds add a crunchy texture and a nutty flavor to the cookies.

5. Chocolate chips: Mini chocolate chips or chocolate shavings can add a touch of chocolatey goodness to the cookies.

6. Dried cranberries: These tart and chewy berries add a pop of color and flavor to the cookies.

7. Cinnamon sugar: A sprinkle of cinnamon sugar on top of the cookies adds a warm and sweet finishing touch.

8. Maple glaze: A drizzle of maple glaze adds a sweet and savory flavor to the cookies.

Ultimately, the best topping for pumpkin pie cookies will depend on your personal taste preferences. Feel free to get creative and try out different toppings to find the combination that you like best.

Ingredients:

• 1 cup unsalted butter, softened • 1 cup granulated sugar • 1 cup canned pumpkin puree • 1 large egg • 1 teaspoon vanilla extract • 2 cups all-purpose flour • 1 teaspoon baking powder • 1 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg • 1/2 teaspoon ground ginger • 1/2 teaspoon salt

How to make Pumpkin pie cookies recipe 6 Simple Steps:

1. Preheat your microwave to 175°C (350°F). Line a baking sheet and parchment paper together.

2. In a bowl, beat the sugar and butter together until both of the ingredients becomes creamy. Add pumpkin puree, egg and vanilla essence and mix all these ingredients well.

3. Whisk together flour, cinnamon, baking powder, ginger, nutmeg, and salt in a separate mixing bowl. Slowly add both the wet and dry ingredients together and keep mixing until well combined.

4. Make the balls of the prepared dough in the shape of cookies and place them in the baking seat.

5. Now bake the prepared cookies properly in the microwave for 12 to 15 minutes or until the edges of the cookies are slightly golden brown in color.

6. After the cookies are well baked, take them out of the microwave and let them cool down for a while, when it cools down a bit, put it on the baking seat to cool down completely.

Now your mouthwatering Pumpkin Pie Cookies are ready to be served.

Nutrition value:

Nutrition information for these pumpkin pie cookies, based on the above recipe:

Serving size: 1 cookie (based on the recipe making 24 cookies)

Calories: 102 Fat: 6 g Saturated fat: 3 g Cholesterol: 27 mg Sodium: 45 mg Carbohydrates: 12 g Fiber: 1 g Sugar: 8 g Protein: 1 g

I hope these Pumpkin Pie Cookies Recipe turn out delicious for you! Be sure to let the cookies cool completely on a wire rack before serving or storing them. If you want, you can keep these cookies in an airtight container for about 1 week. These cookies can be easily stored in air-tight container without refrigerator for 1 week without spoiling and if you want to use these cookies for a long time, you can keep them in the refrigerator as well. These cookies will be easily edible for about 3 months if refrigerated. To serve, you can enjoy the cookies as is, or you can add a dollop of whipped cream on top.

Also Read: 8 Quick & Easy Steps To Make Pesto Chicken Pizza Recipe

Thank you.

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madegeeky · 4 months ago

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Okay, this is fucking insanely wet so I'm going to put it in the fridge without a covering. Right now it's, like, a medium thick frosting and I need to able to roll it into something resembling a ball. Anyway, I'll check it in 30 mins to see where it's at.

Also, I cannot imagine what this thing would taste like without vanilla and salt. The dough has so little taste and what little it has is from what I've added.

The texture of the dough is awful. XD The cornstarch addition makes it, I dunno, not grainy per se, but not a pleasant feeling on my teeth at all. I can't imagine that feeling will stick around once it's baked but the dough was horrendous to taste test. >.<

#geeky talks #geeky bakes #baking made geeky

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intheturning · 11 months ago

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The heart opens

I have been meditating through the heart. For the most part this has felt like a familiar meditation. Familiar experiences, the quieting of the mind, the creation of a distance between the floating of random thoughts and my awareness of the thoughts. I witness. The heart meditation leads more quickly to states of bliss, of being lit from the inside with love, like a strong sun, quickened by the Ram Dass mantra, ‘I am loving awareness, I am loving awareness, I am loving awareness’. I have increased the frequency of practice and the length of the meditation. This time something different happens. After maybe half an hour, Unexpectedly, I find myself moving through the flat in Anderson place in Cardiff where my Nana used to live. My father’s mother. We would visit every Saturday until I was thirteen when my life as I knew it began to dissolve. I have memories of the place, largely held at arm’s length, as though seen through glass, but now I am stood there, looking. I am seeing detail from the reservoir of my recollection that I had forgotten.

I move through each room. There is no one else here. I am visiting the space alone, although it is furnished as it used to be. Through the black slat wooden gate to the shared yard where ball games were not allowed, and forbidden rat infested bin shelter. Up the stairs. Black rail, concrete steps inlaid with strips of grip. Every word and footstep echoing my infant feet and voice. Heavy door with a weighted closing mechanism. Utilitarian door of council flat with small reinforced glass pain. Through the dark entrance hall, coat rail ahead. Turn left. Either side are bathroom left and bedroom right. I go straight on to the living room. Three chairs and a sofa. To the left a rocking chair, sturdy with a sliding mechanism rather than rails. Hung above, a bamboo and plastic back scratcher and shoe horn with its tiny hand pointing downwards. Wooden armchairs with thick flat wooden arms and upholstered thick, flat cushions of foliate design. Between them, a display cabinet of things beyond touch. The contents of which I can’t see, apart from a couple of glass clowns, both intriguing and repulsive to my young eyes. To the right of the second armchair, a folded table perhaps, with a clock on it that my father would wind with a key that was hung near the back scratcher in a tiny key house.

There is a table with legs carved in spirals where we eat against the right hand wall which is all windows. Reinforced frosted safety glass at the bottom, clear at the top. I am standing against them as a child trying to look down to see the root of the wall below. On international days I would open the window to hear the anthem ring across the city, half a mile away. When we eat, the meal is always the same. We have salad for lunch. In the evening we have soup. Nana is delighted that she mixes up different tins together to get hybrid flavours. The top of her soup is white with salt. The TV is the sound of Saturday in the seventies and 80’s. In the daytime, grandstand racing, wrestling, five nations. Later the drone of the scores from each of the leagues, and filling out the football pools. In the evening it’s basil brush and Larry Grayson and the ghoul Savile fixes it. I lie on the sofa, feel the large cushions with small vibrant pink roses fall on me. There is a mirror above. On the floor is a round rug, concentric blue yellow circles which I had forgotten, but can see now.

I get up and walk to the kitchen, sink ahead. The taste of Cardiff tap water which is harder than in the valleys. He’s a real Taff isn’t he, my aunts and uncles would say. To be from Cardiff, for them at least, meant they were a cut above. Cooker is to the left, where Nana would butter toast on both sides and put it back under the grill. I likes lots of butter. I likes lots of salt. Window above the sink looking out onto the railway lines. I would watch the train come from the west, from Swansea and beyond, in the lounge window, and run to the kitchen to see it carry on to Newport. Nana’s retelling, retelling of the trains that span the whole length of the views, were the first sign that all was not well. Pantry to the far right. Tall cupboard, where Nana kept her boiler stick, long running source of humorous threat. I’ll get you with my boiler stick. She would delight in us as children. The bathroom is imperial leather. She would put a chair upside down on the toilet in case anyone tried to get in through the tiny window. Across the hall is her bedroom. She didn’t like us going in there. When I did it smelled of makeup, and faint whiffs of perfume. Even more faint memories of city lights at night through the bedroom window. A phone. We didn’t have one at home until I was a teenager, so winding the dial was gleeful. A teasmade. Big mirror on the wardrobe, where I would try to outrun my reflection.

I understand that this is a lesson. A reconnection to something that I had denied. I am overwhelmed by a feeling of love that I recognised at that time. Not just love, but of belonging, although I never felt I belonged here as I did at my other grandparents home. It is belonging to an extended family, before the whole became fractured. It is part of myself that I have shut away because the loss of it hurts. My heart is open where I had closed it.

My father left home and moved back in to Anderson place. Visits stopped then. Nana’s health began to decline at the same time of my parents’ divorce. I heard that she was answering the door in rages, no longer recognising him. I saw her briefly at events. A birthday party, 89 perhaps, like the year. Hospital visit. My father would take me to the hospital that she stayed in when her brain was destroyed by dementia. It was somewhere in Ely. I went a few times as a passenger in the yellow Austin Maxi but couldn’t find it today if I tried. Two fat friendly King Charles spaniels roamed free in the grounds and would greet us on arrival. There is a large hall, with people like shadows roaming, smells of cooking and disinfectant. Light from skylights above. Colourless, white and grey. Nana sits. Her eyes are just holes. She looks at me but there is no answer to my gaze. Whatever moved there before has been incinerated and I see only ashes and char.

When the heart opens, it opens in all directions.

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greenacrefarm · 1 year ago

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Lofthouse Style Snowman Sugar Cookies Snowman Sugar Cookies have a melt-in-your mouth softness like the Lofthouse sugar cookies, yet they taste a thousand times better! You’ll be savoring them down to the last crumb, simply put they are one dreamy holi…

#PGAF

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coliviataylor · 1 year ago

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Cinnamon Rolls

Ingredients

Dough

1 package yeast (2 ¼ teaspoons)

1 cup milk

½ cup granulated sugar

4 cups all-purpose flour plus up to ½ cup more as needed

6 tablespoons butter diced and softened

1 teaspoon salt

2 large eggs

Filling

1 stick butter softened

½ cup brown sugar packed

½ cup white sugar

3 tablespoons ground cinnamon

Easy cream cheese frosting

¾ cup cream cheese

1 cup icing sugar or more to taste

½ teaspoon vanilla extract

pinch salt

Instructions

Make the dough

Warm milk to around 100°F. This will take 30-45 seconds in the microwave – do not use milk that is hotter than 105°F, or you will destroy the yeast!

Place yeast in small bowl with 1 tablespoon warm milk and 1 teaspoon granulated sugar. Stir, then let sit for 5 minutes, until bubbles appear on the surface.

Place flour, butter, salt, eggs, yeast mixture, remaining milk and sugar in the bowl of your stand mixer. Stir a little to roughly combine.

Knead dough in the mixer with the dough hook attached on medium speed until dough forms a ball. Dough should be completely smooth. If dough doesn't form a ball: Add more flour, 1 tablespoon at a time with the mixer running on low speed, until dough pulls together (do not add too much flour, or dough will have a biscuit-like texture). Kneading can take around 10-12 minutes, so be patient.

Turn dough out into a greased bowl. Shape into a ball, pinching the bottom to form a smooth surface. Place it seam down, then cover with a clean tea towel. Let the dough rise in a warm place for 1 hour, or until doubled in size.

Shape the cinnamon rolls

Dust work surface with flour. Turn out dough on floured surface, punch down and shape into a rectangle.

Roll dough into rectangle, about 18×12 inches. Dough should be around ¼ inch thick.

Spread 1 stick softened butter over dough. Combine both sugars and the cinnamon for the filling in a small bowl. Evenly sprinkle over butter.

Roll up into a log from the longer side and pinch the seam to seal. Place log seam-side down. Slice into 12 rolls (I use a piece of sewing thread or dental floss for neat rolls).

Place rolls in greased 9×13 inch pan. Cover with the tea towel and let sit until puffy and almost doubled in size, about 30 minutes.

Bake cinnamon rolls

As rolls rise, heat oven to 350°F.

Bake risen rolls in the hot oven until lightly golden brown. This takes around 18 minutes. Be sure to check the rolls often. If center rolls aren't baked after 20 minutes, tent pan with aluminum foil and continue baking for up to 15-20 extra minutes (this can happen if your room was cool and the dough is colder due to it).

Frost rolls

Place ingredients for the frosting in a medium mixing bowl. Beat with a hand mixer until smooth.

Once cinnamon rolls are done, remove pan form oven and place on a wire rack. Let sit for 5 minutes, then frost rolls while warm.

Let cinnamon rolls cool until they can be touched, then serve warm.

Source

#recipe #breakfast time #cinnamon roll

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bluebellcottageuk · 1 year ago

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Sweet Indulgences: Best Potluck Confectionery Delights to Impress

Potluck gatherings provide the perfect opportunity to showcase your culinary skills and indulge in delectable treats. When it comes to sweet dishes, incorporating confectionery items can elevate your offerings to a whole new level. In this blog post, we will explore the best potluck sweet ideas featuring confectionery items as the star ingredients. From delightful chocolates to melt-in-your-mouth candies, these recipes are sure to impress your fellow potluck attendees.

Decadent Chocolate Truffles:

Indulge your taste buds with homemade chocolate truffles. These bite-sized delights can be made with various flavours like dark chocolate, and white chocolate, or even infused with liqueurs or spices. Roll them in cocoa powder, chopped nuts, or coconut flakes for an extra touch of elegance.

Irresistible Caramel Popcorn:

Transform ordinary popcorn into a crave-worthy confection by coating it in rich, buttery caramel. Add a sprinkle of sea salt to create the perfect balance of sweet and savoury. Package them in individual bags for easy sharing and enjoyment.

Heavenly Fudge:

No potluck is complete without a batch of creamy fudge. Experiment with different flavours such as classic chocolate, peanut butter, or butterscotch. Enhance the texture by adding nuts, marshmallows, or dried fruits. Cut them into bite-sized squares for easy serving and portion control.

Tempting Toffee:

Crunchy toffee is a delightful treat that will leave your fellow potluck attendees wanting more. Whip up a batch by caramelizing sugar and butter, then coating it in luscious chocolate. Customize it by adding chopped nuts or drizzling it with white chocolate for an elegant touch.

Delicate Meringue Kisses:

These light and airy confections will melt in your mouth. Whip up egg whites and sugar to create a fluffy meringue mixture, then pipe them into adorable kiss-shaped dollops. Bake until they are crisp outside but soft and chewy on the inside. Dust them with powdered sugar for a charming presentation.

Blissful Chocolate Bark:

Create a stunning and customizable chocolate bark by melting high-quality chocolate and spreading it on a baking sheet. Add an array of toppings such as crushed cookies, colourful sprinkles, dried fruits, or even crushed candy canes for a festive touch. Once set, break it into irregular pieces for a rustic yet elegant presentation.

Delectable Peanut Brittle:

Satisfy your sweet tooth with the classic confection known as peanut brittle. Combine sugar, corn syrup, and peanuts, then cook until it reaches a rich amber colour. Spread it onto a baking sheet and let it cool before breaking it into delicious shards. The delightful crunch and nutty flavours will have everyone reaching for more.

Charming Cake Pops:

Cake pops are not only adorable but also a great way to serve cake at a potluck. Crumble baked cake and mix it with frosting, then roll the mixture into balls. Insert a lollipop stick into each cake ball and dip them in melted chocolate or candy melts. Decorate with sprinkles or drizzle contrasting chocolate for a visually appealing treat.

When it comes to potluck sweet ideas, incorporating confectionery items adds an extra touch of indulgence and delight. From the velvety richness of chocolate truffles to the delightful crunch of peanut brittle, these confectionery-inspired recipes are sure to impress your fellow potluck attendees. Let your creativity shine and enjoy the sweet sensations that these treats bring to any gathering.

#potlucks

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itsliterallysophie · 2 years ago

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@human-still-developing every time I read any of your writing I always want to read more!! Those extracts were amazing <3

Blue

Matt guided the truck off the cracked track and up one of the golden slopes until they reached the makeshift road that ran along the spine of the hills. Tall grasses and feathery ferns waved as they sped past. The wind chased them, air smacking into Castor's face. Salt stung his skin from the ocean breeze and when he licked his lips, he could taste that distinctive tang. From up here the full coastline was visible, winding in-and-out like the vertebrae of some strange creature. The contrast between the blue of the water and the dry, smouldering brown of the land was even clearer at a distance.

Balance

Smog was tainted green by lights, interspersed with bright spots thrown from the disco ball. Brandon vanished for a moment, leaving burning skin where his hands had been. Castor lost his balance, but he was one with the dancers and they tilted him upright with searching fingers and flashes of iridescent glitter.

Square

To give Charlie credit, his room at least smelt like Christmas. An ornate silver stand stood crested by a single red candle, glittering with flecks of gold. The merry flame released hints of cinnamon and roasted apples and pine needles. A chocolate bar lay discarded next to it, the wrapper glinting in the firelight. Castor snapped a square off, letting it melt in his mouth as he traced snowflake patterns across the frosted window.

Paint

Castor kept drifting in and out of a strange state of feeling absolutely nothing but then everything and more. The corridors seemed eerie at this time of the night when anything farniliar could be turned alien without reason. Tiny, insignificant details flashed out at him - a blob of paint on a floorboard, an unfluffed pillow in an abandoned bed, soft voices from Ward A - and he collected them all in the strange abyss that his mind had fallen into.

Lovely

(I didn’t have this word in my book, so I used ‘love’ instead)

Ren slid a punnet of strawberries across to him. "Start slicing and dicing.”

His satisfied smirk at the rhyme didn't go amiss. Castor rolled his eyes, but his smile offset it, and he began cutting strawberries into thin pieces, piling them onto a plate in circles.

"Hey, you're a teacher, you'll appreciate this." He hovered the plate under Ren's nose. "Look, it's Fibonacci's Golden Ratio."

Ren exploded into surprised laughter. “Holy crap, you are such a nerd. Man, I love you, kid.”

As ever I’m terrible at tagging so if you see this and you’re a writer, consider yourself tagged. Your words are… give me a minute to think of some…

Enemy

Moment

Sea

Message

Star

Oh and @toboddly I’m tagging you ;)

WIP Word Search Tag Game

I was tagged by @rachaellawrites, and thank you for the tag! I love these kinds of games <3 My words were dark, rain, simmer, smoke, and frame

I will use words from GOOD THYME WITH BAD COMPANY, or whatever this book eventually gets titled. It was originally going to be a single book, but now this damn thing has turned into a trilogy siiigh. Oh, but I love it so much, I could write about these characters and their shenanigans forever. The current title works best for the third book, and I'm currently only on the first, so the snippets here will inevitably be in a book with a different title.

DARK

You fled into the sunrise, and I into the sunset. Have you been embraced by warmth and light yet? I have sentenced myself to writhe in the cold and dark.

RAIN

Immediately behind her chair was the great clock, its many gears forever buzzing. The evening was still early; the guests had plenty of time to be rowdy yet. The weather calendar hung on the wall next to the clock. It would rain tomorrow, bringing in more guests seeking to stay warm by the fire.

SIMMER

Dinner hours had just started and the common room was full of guests, merchants and townsfolk alike, bumping elbows, sharing laughs, enjoying their ale together. The scent of Parsnips’s Family Stew—filled with parsnips, shallots, onions, and turnips—wafted through the room, enticing all who were enveloped in its aroma. The guests had filled their bowls and taken their seats at the tables, so Shallot could take the boy to the hearth, where the pot simmered over the flames, without fear of being interrupted.

SMOKE

Onion and Beans came through the common room entrance. The bartender carried his pipe of azurhizome powder, blue smoke trailing in his wake. “Thought I heard you hollering out here,” Onion said, her eyes on the hand as it flailed about in its prison. “What in the dominion is that?”

FRAME

Shallot clutched the net, stepped onto the balcony, and looked down. There were two naked kids—boys from a quick glance—skin so pale they practically glowed in the ringslight. They had extinguished the flames on their wrists to stay hidden in the darkness, but Aloutia’s rings and moons shone enough light to illuminate their pallid, fragile frames. “Two boys,” Shallot said as she hefted herself upon the balustrade. “Get the other one!”

Anyone who wants to participate, feel free! I'm also going to tag @valeriestorm, @nightfoxproductions726, and @purviswrites if they want to play. Your words are SOFT, HOLLOW, TERROR, BREEZE, and FELT

#i have too much fun with these ask games #<3

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science-lings · 3 years ago

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LU Cooking Headcanons: A Ranked Study

Wild: 15/10 The best cook is obviously Wild. But he’s not just an amazing cook, he’s also a very creative cook who’s also great at decorating. His baked creations are always beautiful and he takes a surprising amount of care to get them that way. I mean seriously, he takes the care to make fish pies actually shaped like fish and garnishes everything he makes. He puts little horns on the monster cake and individually wraps honey candy! I also think he experiments a lot and would totally invent ice cream while playing with ice magic infused items. He’s not just an amazing cook, he’s super fucking extra about it. He can also make 11 different kinds of elixirs and somehow make rocks/ wood edible. But who knows if its edible to anyone apart from himself. My guess is that Hyrule is the only one that is physically able to eat Wild’s famous rock-hard food. However Hyrule lives off of moss and questionable meat so he has to have a digestive system of steel.

Twilight: 8/10, Knows a few recipes and is really good at making them. But he needs a kitchen and struggles with making things with limited ingredients and equipment. He’s really good at dishes including goat cheese and somehow manages to make that garbage taste good. He cannot bake. At all. He mixes baking powder and baking soda up constantly and no matter how much he tries, he can’t make frosting the correct consistency. it always ends up lumpy and he has cried over it. At least he knows how to fry things and make any vegetable wildly unhealthy.

Time: 7/10, Can follow a recipe but he has to keep looking at it because he keeps forgetting the exact measurements. There are certain ‘fun’ recipes that he learned how to make from when he was with the Kokiri, like braided breads and pretzels and dumplings. Everything he bakes gets a childish spin, whether it’s making the batter a fun color or a silly shape. More practical recipes are hard for him and he really struggles with seasoning things right, he always adds too much salt or Goron spice, but he can handle the spice so he pretends that it was on purpose to watch everyone else suffer.

Hyrule: 2/10, if he didn’t have a supernaturally strong immune system, he would be dead. It’s not really his fault though, he’s used to just eating things raw out of the ground. He picks up mushrooms from the dirt and puts them in his mouth before identifying if its poisonous or will make him trip balls. He tries to watch Wild cook so he might be able to try if he has to but he mixes up all the steps and can’t keep track of how much of each thing to add, so it always ends up as some kind of monstrosity. Wild is the only one that can eat anything that Hyrule makes because his immune system is similarly freakish. The one thing that Hyrule can make is tea and it’s so fucking good that it made his score not zero. Also in fairy form he can help Wild make fairy tonics and that’s pretty cool too.

Legend: 5/10, he can only bake. He makes rolls in the shapes of bunnies because Ravio showed him how and now he literally can’t stop himself from making them that way now. He’s really good at making things with fruits, from cobblers and pies, to juices and jams. Wild showed him how to make sorbet and changed his life so now he too can make things like that. He can memorize recipes like a pro but he still needs a kitchen. He messes up everything that’s not baking. He burns rice and is too impatient to cook meats so he ends up burning it and still managing to keep it completely dangerously raw in the middle. He is good at folding dumplings though and knows a bunch of different styles. He really wishes he was better at cooking because he wants to replicate different foods from the different places he’s been. He also has a soft spot for island fruits but they’re really hard to get.

Warriors: 4/10, He can only cook very basic things and cannot bake at all. I’m talking real basic like premade noodles with butter and a poached egg on top of plain rice. The only real recipe he knows is a curry that was his favorite growing up that he memorized in a fit of pure passion. He tends to under-spice things but at least his food is not very likely to kill someone. He’s not very confident in his abilities though, he hasn’t had to cook for years after joining the military and stuff. He’s not just bad at baking though, every single time he tries it ends up in flames. literally. Every time it’s a disaster and it’s genuinely terrifying. Why does he need a sword when he can conjure a lava monster out of what was supposed to be cake batter. He’s banned for life from the castle kitchens after trying to make something for Athena’s birthday. He had to pay a lot of money to fix all those ovens...

Sky: 5/10, can technically feed himself, but he tends to make the same thing over and over again until he’s sick of it. He’s very good at chopping things and monotonous parts of cooking like kneading dough and whisking for long periods of time. This makes him an amazing assistant chief, so he is often one of Wild’s favorites to help him. He’s very particular when following instructions and takes his role very seriously. Refuses to use the master sword to chop vegetables, even when Wild didn’t have a knife big enough to cut the pumpkin that Sky wanted to make soup out of so badly.

Four: 4/10, On their own, the colors are pretty good at cooking but as Four, it’s a disaster. They all think that they’re right and it’s one of the few arguments that is genuinely hard to work though. Red is good at flavor combinations and really likes spicy food, Green is good at remembering methods and has a major sweet tooth, Blue is good at labor intensive steps and cannot stand anything spicier than black pepper, and Vio is good at memorizing steps and exact measurements and tends to micromanage the rest of them. This all causes them to have a lot of trouble making decisions about food and have conflicting information when they’re all combined.

Wind: 2/10, don’t let him near the cooking pot under any circumstances. He tends to forget that pots and pans can be very hot and has grabbed at scalding metal without a second thought. He can’t really make anything on his own but he wants to be helpful so badly, so he generally gets tasked with cutting things and other tasks that are far away from the fire. He’s a little clumsy and nothing he cuts ends up even but it’s just food and he’s been getting better. Wild is gradually teaching him how to cook, partially because he gets bored after setting up camp and while everyone else is settling down. He may not be good at the start but he’s learning and is pretty determined to be able to make one of his favorite of Wild’s dishes so that when he gets back to grandma and Aryll he’ll be able to impress them with his new skills.

#linked universe #linked universe wild #linked universe wind #linked universe twilight #linked universe time #linked universe legend #linked universe warriors #linked universe sky #linked universe four #linked universe hyrule #lu wild #lu warriors #lu wind #lu twilight #lu time #lu legend #lu four #lu hyrule #lu sky

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abramsbooks · 3 years ago

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RECIPE: Giant Exotic Pet Cracker Cookie (from Nailed It!: Baking Challenges for the Rest of Us by the creators of Nailed It! with Heather MacLean)

Season 6, Episode 1, “Im-Paw-sible Cakes”

If you’ve ever wished those pink and white frosted animal crackers from your childhood were bigger, we’ve got just the recipe for you! This extra-large sugar cookie is topped with royal icing and multicolored fondant balls.

Makes 4 to 6 giant cookies

For the cookies

4½ cups (565 g) all-purpose flour

1 cup (220 g) brown sugar

1 cup (200 g) granulated sugar

1 tablespoon cornstarch

¾ teaspoon salt

¼ teaspoon baking powder

1 cup (1 stick/115 g) unsalted butter, softened

2 large eggs

2 teaspoons vanilla extract

1 tablespoon heavy cream

For the royal icing

2 cups (250 g) powdered sugar

4 teaspoons whole milk

4 teaspoons corn syrup

1 teaspoon vanilla extract

Pink food coloring

For the decorations

12 ounces (340 g) pink candy melts

12 ounces (340 g) white candy melts

4 ounces (115 g) white fondant

Red, yellow, green, and blue food coloring

Special equipment

Large animal cookie cutter(s)

Make the Cookies

Preheat the oven to 350°F (175°C).

In a stand mixer with the paddle attachment, combine the flour, brown sugar, granulated sugar, cornstarch, salt, and baking powder. Add the butter and mix until a pebbly texture forms.

In a small bowl, whisk together the eggs, vanilla, and cream. Pour the wet mixture into the dry ingredients and mix until a soft dough forms. Remove half of the dough and set it aside. Add a few drops of pink food coloring to the remaining dough and mix until the dough is colored pink.

Lightly dust a flat surface with flour. Roll out each ball of dough to ½ inch (12 mm) thick. Use an oversize animal cookie cutter dipped in flour to cut out your animals. Place the animals on a nonstick or parchment-covered cookie sheet at least 2 inches (5 cm) apart.

Bake for 8 to 10 minutes, until the cookies are set but not browned. Remove from the oven and allow to cool on the pan for 5 minutes. Remove to a wire rack to completely cool. Resist the urge to chow down while they’re warm (though if one disappears at this stage, that’s your business).

Cover the Cookies in Candy Melts

Place the pink candy melts in a large microwave-safe bowl. Microwave in 10- to 15-second bursts, stirring after each, until the candy is almost, but not quite, melted. Stir to melt it completely. Spoon the melted candy onto the top of the cookies and smooth it with the back of the spoon. Let set on a cooling rack with a pan or parchment paper set underneath to catch drips.

Repeat with the white candy melts and the rest of the cookies.

Make the Royal Icing

Whisk the powdered sugar, milk, corn syrup, and vanilla together until smooth. You want it to be thick enough to stick to your finger. If the icing is too thin, add a bit of powdered sugar; if it’s too thick, add a little water. Scoop half of the icing into a piping bag.

Add pink coloring to the remaining icing and mix. Spoon the pink icing into a piping bag. Cut a small hole into the end of both piping bags, about ⅛ inch (3 mm) wide.

Decorate!

Once the candy coating has hardened slightly, but not completely, use the white icing to outline the white cookies and add details. Do the same with the pink icing and pink cookies.

Divide the fondant into four pieces. Color one red, one yellow, one green, and one blue. Roll out small balls ⅛ inch (3 mm) thick. Lightly press the balls onto the surface of the cookies.

3, 2, 1 . . . Ya’ done!

Can’t find a giant cookie cutter? You can always find the outline of the animal of your choice online, print it out in a large size, cut it out, set it on top of the dough, and lightly trace the pattern with a toothpick. Then cut out your shape with a sharp knife dipped in flour.

“With this book, our fans can finally experience a taste of what it’s like to be part of Nailed It! too.”—Nicole Byer

The hilarious, family-friendly official cookbook of the hit Netflix show Nailed It!, attempting the best in baking and celebrating the failures along the way

In this official companion cookbook, the creators of Nailed It! share the tips, tricks, and detailed recipes behind the incredible cakes and baked goods from your favorite episodes, as well as simplified versions of some memorable challenges to give even the most inexperienced baker a fighting chance. With recipes ranging from stress-free cookies and cupcakes you can whip up with ease to the most intimidating cakes ever revealed behind Door #2, this book contains everything you need to put your skills to the test—and have an absolute blast along with way, whether your creation is a mouthwatering masterpiece or a delicious disaster.

Inside, you’ll also find tips for hosting your own Nailed It! challenge, an Introduction and tricks of the trade from head judge Jacques Torres, exclusive interviews with some of our incredible celebrity guest judges, and odes to iconic host Nicole Byer. With this book, bakers of every age and every skill level can come together and get their hands (and their kitchens) dirty, and with hilarious stories from behind the scenes and throwbacks to the show's most noteworthy baking disasters, it's also a must-have companion for every fan.

For more information, click here.

#abramsbooks #abrams books #nailed it #nailed it cookbook #jacques torries #nicole byer #nailed it netflix #nailed it book #recipe #free recipe #baking #family baking

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tastesoftamriel · 3 years ago

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What are some really nice cromchy foods across Tamriel?

I know Argonians have bugs, but do they have crunchies that aren't bugs for people with a phobia of the things?

Who doesn't love a crunchy treat? From Bergama to Senchal, everyone loves sinking their teeth into something that bites back!

Altmer

The Altmer surprisingly aren't huge on crunchy foods, but do enjoy an exceptional type of hazelnut biscuit with a creamy hazelnut praline centre. Bite-size and not too sweet, these biscuits make the perfect afternoon treat alongside a cup of coffee.

Argonians

Aside from bugs, Argonians also love deep fried...everything! One of the rules to live by in the swamp is 'waste not, want not', and almost anything can be made palatable when dunked in hot oil. Chicken and fish innards are commonly seasoned with salt and herbs, then fried until crispy in big batches. While it sounds unappealing, it's a great way to use up edible parts and makes a great snack too!

Bosmer

If you hear a crack in the forests of Valenwood, it could be a hoarvor on your trail...or just a Bosmer crunching down on some crispy barbecued pig tails. Sold individually at roadside stands and taverns alike, these crisp, fried, meaty pig tails are basted in a moreish blood and honey-based barbecue sauce. Absolutely delectable.

Bretons

Coastal Bretons of High Rock are big fans of fried squid, whitebait and shrimp, encased in a thick layer of crispy batter. Juicy and fresh on the inside, they're seasoned with a good amount of seasalt, pepper, lemon, and malt vinegar. For a Senchal twist, I like serving my fried seafood with a spicy sambal mayo with a bit of lime!

Dunmer

The most popular Dunmeri snack known to all across Tamriel is the humble ash yam chip. Thinly sliced ash yams are seasoned (usually savoury but sometimes sweet) and either deep fried or baked, sometimes with a batter coating. You'll find them sold fresh in small paper boxes, perfect for snacking on the go.

Imperials

Fried dough balls are a Cyrodiilic staple, and range in hardness from crisp but fluffy to rock-hard (everyone has a preference, I won't judge). These simple morsels are usually served hot in a big bowl, because stopping at a couple isn't an option. One taste of that seasoned dough (sometimes stuffed with cheese, to tempt you further) and your life will be changed.

Khajiit

Crunchy moon sugar croquant, made from caramelised moon sugar and ground almonds or roasted macadamias, are a heavenly sweet treat that's delicious on its own as a candy, or sprinkled in fresh coconut ice cream or chilled chocolate pudding. If you're eating croquant as is, be warned: it's hard to stop at one piece!

Nords

We Nords also love whitebait like the Bretons, but our crunchy snacks also extend to fruit! Freeze-dried snowberries are preserved using a special technique championed by the College of Winterhold, and are now a major export of the Hold due to their popularity. In addition to preserving the snowberries, the flavour is also relatively true to fresh berries and the texture is airy and packs a nice crispness!

Orcs

There's no Stronghold snack quite like good old spicy pork rinds, fresh from the fryer. The rinds are marinated in a blend of herbs like frost mirriam and thyme, ample salt, and a dash of ale before being fried until crisp. Terrible for the health, but sure to make the carnivorous among you drool nonetheless.

Redguards

The hot, arid air of the Alik'r is conducive to making one of my favourite snacks in all of Tamriel: air-dried goat cheese curds. These babies are moreish, and operate on the same sort of preservation principle as Nord freeze-dried snowberries- only in Hammerfell, it's extremely hot. The goat cheese curds are generally salted and taste like chevre, but with a pleasant crunch that makes it more akin to popcorn in texture than cheese curds. Great on their own, but also with apples, honey, or figs.

#Asks #the elder scrolls #tes #World building #worldbuilding #Snacks #Food #tastesoftamriel #Tastes of Tamriel

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lorircreates · 2 years ago

Note

I’ve wanted to brighten up peoples day and to ask what’s your MC / OC favorite dish/snack?

Thanks 😍

Hi there, sweetie!

Sorry, it took me awhile to answer your question. I added it to my drafts to make a more elaborate answer and forgot it while I was working on Dani's (@missameliep) birthday gift 🤦🏻‍♀️

Anyway, I have lots of OCs, so I chose three among them so I don't get too carried away and make this post longer than it already is 😅

Alisha (D&D OC) is a chef, so she's more into homemade food than industrialized stuff. She likes all kinds of snacks (pretzels, donuts, potato chips, etc), but she always has some dried fruits with her. They're sweet, the have all the necessary nutrients we need from a fruit and she can carry them on her bag to eat along the day. Her favorite is dried damask because its taste and texture reminds her of a candy.

Her favorite dessert are cupcakes. She is fascinated by cakes and the first recipe she learned were cupcakes. They are an opportunity to be creative with the flavors and make beautiful frosting decorations.

Her favorite main dish is murgh makhani (a.k.a butter chicken). Alisha left India to live with her adoptive parents at a very young age and since she spent most of her life there in a poor orphanage, she doesn't remember much of Indian dishes. Her parents, however, are loving people who encouraged her to remain close to her roots. One day her mother asked the cook to prepare murgh makhani for lunch and Alisha loved its creamy texture enriched with spices. Whenever she finds an Indian restaurant or goes to India, she always asks for it.

As a bonus, I also chose a drink for each of them and Alisha's is Sharbat (or Bombay lemonade), a lemonade that also has some spices and black salt. It's perfect for summer days, but she drinks it regardless of the weather or season.

Daphne (D&D MC) loves food, but she can barely boil an egg 😂 Luckily, she doesn't have to cook, so she can simply appreciate the dishes. Lo Mein is her favorite dish and comfort food. It reminds her of childhood and the wonderful smell coming from the kitchen whenever her mother or grandma were cooking.

Her two favorite snacks are popcorn and licorice. Shockingly (lol), she can make a nice bowl of popcorn, but she often chooses licorice because she can carry it on her bag and eat whenever she's a bit hungry, but not hungry enough to order food or have her roommate or boyfriend to cook for her. She carries big rolls of red licorice during trips and always shares them with her boyfriend.

Her favorite dessert is macarons. Her first experience with it was when she met her young brother and Harry kept pestering Lord Vincent about going to a bakery to have macarons. She had no idea of what it was and simply found it a cute cookie when she saw it. But as soon as the extremely light almond cookie filled with chocolate ganache melted into her mouth, she understood the fuss about it.

Bonus: Daphne likes to drink anything sweet, but her favorite is strawberry daiquiris. It's a plus if it's frozen, but as long as there's alcohol, sugar and strawberries, she doesn't discriminate 😂

Evelyn (OpH MC) loves homemade food, but since doctors have crazy routines, she usually eats anything that is easy to make or that she can order. On Edenbrook's vending machines, she only gets potato chips. According to her, you can't go wrong with them. Her favorite main dish is pastelón, a Puerto Rican version of lasagna she was introduced to during a family trip.

Her favorite dessert is brigadeiro. There's a heavy influence of Rafael in her eating habits, but she can't deny that those little chocolate balls or the eat straight from the pan version are so comforting during nights she's by herself, watching TV.

Her drink is beer. A cold beer, with some side snacks and good company is all she needs to unwind after work.

Thank you so much for the ask, dear!

#lori answers #peonierose #ocs ask

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anakinisvaderisanakin · 4 years ago

Text

Don’t Pray (aka Vader is the menace he was always meant to be during ‘the Purge’ oneshot)

“I am one with the Force, and the Force is with me,” the padawan whispered quietly; eyes squeezed tightly shut to block out the world.

The only sound was that of his own hammering heartbeats, hands clasped in a desperate prayer as he kept his head low; curled up in a tight ball with his legs to his chest in the cramped stowaway space behind the ventilator of his former master’s beat up space vessel. When he had docked on Illuna, he had expected the possible company of fellow runaway Jedi apprentices. Instead, he found the embrace of the Dark Side.

The presence that had greeted him so graciously was still palpable, still drawing ever nearer. The dark it brought with it like a sickness, like a plague shutting out any connections to the untainted living Force. Consuming its flame. The light flickering before the tendrils of darkness snuffed it out; successfully smothering it. Swallowing hard; a faint noise penetrated through the steady pulse ringing in his ears.

Artificial, mechanical. Periodic breathing. In, and out.

He felt like a caged animal; trapped as bait; prey left out for the predator approaching. He had been fooled, and now he was paying with his life. Naive, in his desire for company - his longing to be alone no more. He crept further back against the durasteel confines, his side pressed to the outer wall. As far from the tiny hatch to the hidden crawlspace as possible, making himself impossibly small.

Once again, he hoped to reach out with his mind; for help or guidance, he wouldn’t know. Yet, the only thing he could sense as a potential response was the thrumming of that inescapable darkness; an empty void of agony, threatening to grab hold of him and drag him asunder if he failed to stay alert. He toed the line, standing just at the threshold. Just shy of allowing the ill intent to devour him.

The padawan had been under the care of the Jedi Order on Coruscant for as long as he could remember, had been a promising padawan as his master had proudly proclaimed many times. It seemed like a lifetime ago. As if the happy days were but the fading remnants of a fever dream, as if the Empire and its rule was all there had ever been.

The Empire, and Vader.

Every Jedi he knew was either dead, captured, or lost. Missing without a trace. In hiding, some said. Perished, others whispered. At the hand of Vader, was the common consensus among fast travelling underground sources. The padawan had tried his best to hide, to keep out of sight, to cover up his tracks. For three years, he had been successful. For three years, he had managed to avoid the Jedi killer, and the relentlessness with which the Empire seemed to hunt down and destroy Force users. Align, disappear or die.

He was running out of time.

“I am one with the Force, and the Force is with me,” he mouthed wordlessly, desperate to mask his hitching breaths and half sobs.

It was freezing.

He remembered the ice cold desert nights, accompanying his master on a week long endeavour hunting for a ancient Jedi artifact. Where had it taken them? Tatooine? Jakku? Geonosis? He couldn’t remember, every desert planet looked the same. Only endless sand dunes, and blistering blood red sun come day. Only starry deep blue skies, and cold nipping at any exposed skin come night.

He’d never forgotten the numbness of his fingers, his breath coming in heated puffs of condensation. He’d never forgotten the uncomfortable prickle of his skin, the chill of his weary, aching bones. How it seeped so deep into his core, that not even the scalding heat of first sunlight promising fire and brimstone could dissolve it.

The breathing.

Steady.

The predator toying with its prey, like a rancor enjoying the chase and dragging it out before pouncing and going in for the kill. Vader must know where he was hidden, must be able to sense his tangible Force signature. His terror.

The paralyzing feeling of torment Vader’s aura radiated rolled off of the man in thick waves; like the tide coming in, like the eye of the storm. Without mercy, without pardon. A force of nature, uncontrollable, unstoppable. Hands trembling, the padawan pressed them to his lips as he continued to mouth the same payer like mantra.

It would be in vain, yet it was the only link that remained to his master. The woman who had been gunned down in cold blood by her own troops, sending him off in a solitary escape pod towards fates unknown before sacrificing herself. She’d taught him the prayer, something to cling to in times of need. In times of fear, of hopelessness. He remembered her gentle brown eyes, her warm smile.

Footsteps.

Heavy, booted footfalls against the durasteel floor. Stalking in a slow, deliberate manner. The temperature seemed to drop for each one, as death traveled on swift wings ever faster.

The padawan could feel the stinging heat of salty tears behind his eyes, could feel them welling up at the corners of his eyes. Could taste their salt, smell his own fear. Shame accompanied the terror. His master’s act of self sacrifice had landed him stranded on an outer rim scrap station, only vaguely directed towards hostile but life sustaining planets where more Jedi may be in hiding; aided by a good natured sympathizer. Planets he’d never even heard of. People whose faces he would never know again, whose faces he had already forfotten as they blurred together. He had found none, no one to help him. No one to guide him, no one to come to his rescue now. He was alone, and he would die alone.

Only then did it truly sink in that he wasn’t going to leave this ship alive.

“I can sense you, child.”

A deep, booming voice.

Filtered through a vocabulator, it came off eerie and uncanny. Devoid of any scrap of human emotion; monotone and matter of fact. Loud, direct, and frank. Short and concise. How many others like him had met such a fate, the padawan wondered. How many others had perished at the hand of Vader? How many more would there be? Were there even any Force wielders left in the Galaxy for Vader to sniff out and execute? The age of the order was gone, why keep exterminating the few stragglers left behind? They could do no harm, make little noise.

“I can sense your fear,” the voice added after a moment's pause; and despite the same inhuman diction, there seemed to be something spiteful to the words.

The padawan had never known evil.

He and his master had taken down wild beasts, droid armies; they had even faced off against a stray misled Dark Side user. The droids had been man made machines, little more than gun fodder. The animals had followed only their hunger and ravenous nature, desperate to eat or be eaten. Lylacs, loth-wolves, rancors engineered to hunt. The Dark Side user had been conflicted, led astray by corrupt practices, as his master had put it.

This was different.

Vader appeared to be content, in a sense. No, perhaps not quite content as there seemed to be little joy or excitement to find in his Force signature. It was empty, a nothingness. Like a hole in the fabric of the Force itself, like someone had cut a piece out of a tapestry where only cold, and suffering could prevail.

Suffering; so unadulterated that it made the padawan’s body flinch and twitch with its shared torment. Vader was like a phantom, like a wraith; like a dead man walking. His aura revealed that he had nothing to lose, nothing to gain. No compassion, no forgiveness. No use in pleading, no use in begging.

A tear escaped the corner of the padawan’s eyes, rolling red hot down his stricken, pale face. The suffocating feeling of Vader’s presence sucked the air out of his lungs, making him feel lightheaded and short of breath. The steps slowed, calculating their path meticulously until they came to a sudden halt mere inches away from the trapdoor and its hatch. There came a protesting creaking of durasteel, of metal giving way to an unseen, powerful hand. A metallic shriek, a cringe and a whine as it began to bend to Vader’s will. The first beams of bright, fluorescent lights spilled in flickering patterns through the cracks torn open before the trapdoor was unceremoniously ripped off its hinges and flung across the cramped space of the vessel’s interior.

The padawan daredn’t open his eyes - the mechanic breathing was no longer muffled by a thin wall of durasteel; the thick aura of the Dark Side crashing over him like, biting and stinging at his nerve endings. Drowning him, as they left him overwhelmed, vulnerable and pitiful.

It hurt to breathe; hurt to think, his stomach churning and his throat constricting no matter how much air he attempted to gulp down. His lips moved on autopilot, still wording that same pathetic prayer but his voice had long since been silenced. There was no one to save him. No one to take his hand.

The tendrils of a twisted, warped, subjugated shadow of the Force the padawan knew as his ally burnt as they pierced his skin; invisible but unyielding. Like a million icy daggers, like sharp needles or broken glass. Another warm tear fell from his eyes, this time leaving a searing trail in its wake against his frost bitten cheek. He trembled when it dripped off his chin.

“You cannot hide from me, child. Your path ends here. There is no escape,” said the voice, so void of sympathy and remorse that it seemed inconceivable.

Were it not for the Dark Side, and the tainted, perverted use of the Force that Vader was guilty of; the padawan would have thought him to be fully inhuman. Rumours said Vader was once a man, now cloaked in a tar black suit of armour. Some said Vader was the creation of a malicious Sith Lord, calling upon mystical powers to build the perfect, loyal servant. Others said Vader may have once been a Jedi; a Jedi who’d fallen to the Dark Side in pursuit of power, and riches. How could a figure whose very existence seemed to serve as a harbringer of death ever have been live? How could a presence such as Vader’s ever have belonged to anything but a ruthless monster?

The padawan’s master had called many animals and creatures ‘monsters’. Some would deem Vader a savage beast, desperate for blood to quench his own thirst while they cowered in fear at the very whisper of his name. As if acknowledging his existence might conjure him. Yet, an animal would only follow its own basal needs and instincts; like the krayt dragons, or the lylaks, or the rancors. They were not monsters, they were simply part of the natural order. Predators necessary in a symbiotic cycle with their prey. Likening them to Vader was no fair comparison. Vader was sentient, aware of his actions, and committing heinous acts nonetheless. Purposefully, knowingly.

Animals were no monsters.

Vader was.

His eyes were still stubbornly clenched shut, perhaps seized up with terror as the frightened padawan cowered.

Still, they began to twitch little by little, opening as if that unseen hand guided by the Force was prying them open bit by bit. As if they were being peeled back, his resolute power of will beginning to wane. The padawan desperately attempted to keep them closed, to fight back. It was futile, as his watery eyes were uncovered against his will. Unable to blink, unable to stay blissfully unaware of the exterior that accompanied the foreboding phantom. His executioner.

In a snapping, jerking motion - the boy’s head was rapidly twisted sideways by the same invisible pull. The hold on his lithe, malnourished body was so strong, that the motion tossed him like a rag-doll as he was yanked out of the tiny crawlspace. He cried out in pain when his knee was torn open, by the jutting edges of one of the ventilator system’s metallic fans. Warm blood wet through the fabric of the padawan’s pants, the tang of iron stinging in his nostrils. Nauseating.

Tumbling haphazardly across the narrow walkway, the padawan whimpered as he momentum had him rolling around until he slammed forcibly into nearest cabinet. A nightmare come to life, he wrapped his uncooperative arms around himself to shield himself from the bitter cold, from the hatred, the rage, the ire.

It did him no favours, the sharp pinpoints and tendrils of the Dark Side burrowing into his chest like the fangs of a loth-wolf. Despite the struggle, the padawan found himself crawling to his knees, ignoring the searing pain of his gashed knee as if compelled to do so by some sort of beckon, taunting and mesmerizing in its lethal promise. For a brief moment, he thought he could hear his master’s familiar voice calling him.

The abyss lay ahead.

“I am one with the Force, and the Force is with me,” the padawan croaked in a broken act of defiance.

“Your prayers are of no use.”

Then, he raised his head and his glassy eyes were set upon Vader. Frozen in place, as if fixed by the phantom’s own stare concealed behind the lenses of a black mask. Death in the flesh. Unkind. Unjust. Promising pain everlasting, overpowering.

Overwhelming, unbearable.

Inevitable.

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