#''a teaspoon of vanilla; add a little more''

[ponysongbracket]

MLP Song Tournament

Please listen to both songs before voting.

Rainbow Roadtrip

Cupcake Song

[shepandem]

Tips for Setting Up AAC:

Transcript: "I have been seeing many people on here saying they feel overwhelmed or confused about how to set up their AAC devices. I thought I would give a tour of my device to give people a place to start with putting together their own pages.

To start with, this is my core words page, it is the first thing I see on the app when I open it. The core words page has the most commonly used words in the English language. My grid has sixty buttons on each page because that is what is accessible to me, but you want to have as many buttons as you can access on each page to make navigating as quick as possible.

There are two main ways I know of that AAC devices are organised. The first is by parts of speech, the second is by category. I use bits of both in my device.

For example, I have folders for nouns, verbs, adjectives and adverbs, and little words like conjunctions and modifiers, which are parts of speech, but I also have folders for time, feeling, and common expressions, which are categories.

Here us my describing words page. It has a lot of common adjectives, and also has sub folders for specific types of adjectives.

"High"

"Below"

"Together"

"Funny"

"Weak"

"Whole"

"Rainbow"

Here is my feeling page. It is alphabetized and colour-coordinated by letter so that I can quickly find the colour of the letter I want without having to look through the whole list.

"I feel"

"Happy"

"Delighted"

"Confused"

"Overehelmed"

"I don't know what I'm feeling"

"I have lots of big feelings right now"

My quick fire page has whole phrases instead of single words.

"Me too"

"This device is my talker, it helps me communicate"

"Stop!"

"The time is 1:47 pm"

"I like you"

"Congratulations"

"That is frustrating"

Blithering idiot!"

"Not my circus, not my monkeys"

Under my core words page are more specific topic folders. They have a mix of nouns, verbs, and adjectives that are specific to the topic.

For example, here is my food page.

"Food"

"Breakfast"

"Hot dog"

"Coconut"

"Herb"

"Pitcher

"Thaw"

Some of my topic folders also have phrases, like my errands folder.

"I'm just looking, thanks"

"Do you have"

"How much is that?"

"Credit"

"Card"

The last thing I want to add is that AAC can have more uses than just communicating. I have a folder of recipes that my care providers help me put together to help me learn cooking skills.

"Let's make brownies"

"10 tablespoons butter"

"1 1/4 cup sugar"

"1/ teaspoon salt"

"Preheat oven to 325 degrees"

"Grease 8 by 8 baking pan"

"Mix butter, sugar, cocoa powder, vanilla"

"Mix until smooth"

"Bake for 20 to 25 minutes"

You can make folders for things like grocery lists, routine, social stories, anything you want.

Anyway, I hope this tour was helpful, if you have any questions just ask.

"Questions"

"Thank you. For. Watching"

Thank you for watching.

[hellishjoel]

secret recipe

581 words / pairing: joel miller x f!reader

← masterlist | notifications blog | seasons of life challenge masterlist

word: hot chocolate

warnings/information: secret relationship, implied age gap, fluff, descriptions of food

a/n: this is my roommate/besties hot chocolate recipe and you must try it!! we've had it everyday for a week and it's so damn good! puts me in a happy winter mood <3 my banners are by @saradika-graphics. shoutout to @berryispunk and @lady-bess for putting this together on @fanfictionoverload!

It’s warm, swirling in your mouth and spreading across your tastebuds like wildfire. It’s sweeter than you expected, leaving you wanting more.

“Mm, Joel,” you moan softly, eyes fluttering open after a blissful first taste. “This hot chocolate is amazing. Definitely better homemade. All my parents ever did was warm up a cup of milk in the microwave, then pour one of those Swiss Miss hot chocolate packets into it. This is delicious.”

Joel’s warm, deep chuckle fills his small kitchen as he slowly stirs the hot chocolate with a ladle. The whisk lies forgotten on the spoon rest, watching as he fills his owl mug with the sweet chocolate liquid.

“I can’t take all the credit. Sarah stirred it up one night and taught me how to make it. Now, whenever she’s visiting from school, I make it for her in the winter. Pretty good, huh?” He raises his brown-amber glazed mug to your navy blue one in a cheers, both of you letting out a satisfied sigh after the sip.

The hot chocolate rests warm in your stomach and mellows your entire body temperature.

“Mm,” you hum with more in your mouth, quick to swallow it down. “Do you have mini marshmallows?”

Joel tuts, a playful smirk on his lips as he already starts walking towards the pantry. “Do I have mini marshmallows.. course I do.”

And with that, he’s sprinkling a handful of white marshmallowy fluff into your mug, pressing a gentle kiss to your lips. You’re so happy you could burst, your legs dangling as you sit on the countertop doing little kicks of joy.

This is damn near perfect. Joel in his green and orange flannel, you in your sneakers, your eyes dazzling as you draw him in for another soft kiss.

Damn near. Like, your best friend is upstairs getting ready with no idea that you’re down here kissing her dad. Damn near.

“I’m ready!” Sarah’s voice bellows from the stairs. As soon as her footsteps are in earshot, you’re off the counter and Joel is at the farthest point in the kitchen.

He sends you an apologetic smile, one that you mirror.

“Thanks for that recipe, Mr. Miller.” After another long sip, you share the mug with Sarah who smiles around the edge of it. “What’s in it again?”

Joel casually shrugs and crosses his arms, his broad body leaning back against the counter. “S’pretty simple. Start with two cups of milk in a saucepan over medium heat. Stir in a tablespoon of sugar, a tablespoon of brown sugar, and two tablespoons of cocoa powder. Once it’s warm and whisked together, add a quarter cup of chocolate chips and two tablespoons of milk chocolate. Let that melt and blend together, then stir in a teaspoon of vanilla extract right at the end. Keep stirring until it’s smooth and creamy—don’t let it boil. That’s it. Perfect hot chocolate, every time.”

[foodshowxyz]

Brighten your day with this Lemon Pound Cake! Each slice is loaded with zesty lemon flavor and a touch of sweetness—ideal for any occasion. 🍰

Lemon Pound Cake Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup sour cream

• Zest of 2 lemons

• 1/4 cup fresh lemon juice

• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar

• 2-3 tablespoons fresh lemon juice

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.

2. Prepare the Wet Ingredients: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.

3. Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined, but do not overmix.

5. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

7. Make the Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the lemon juice to achieve your desired consistency.

8. Glaze the Cake: Once the cake has cooled, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.

Tips:

• For extra lemon flavor, you can add a little more lemon zest to the batter.

• If you like a thicker glaze, reduce the lemon juice or add more powdered sugar.

[lore-grandma]

Oh boy time for a recipe that’ll probably be thrown into the forgotten depths

Chocolate lemon cupcakes

Chocolate cupcakes

* 1 cup (130g) all-purpose flour

* 1 cup (207g) sugar

* 6 tbsp (43g) unsweetened cocoa powder

* 1 tsp baking soda

* 1/2 tsp salt

* 1 large egg

* 1/2 cup (120ml) buttermilk

* 1/2 cup (120ml) vegetable oil (I used a majority of olive oil and used about 1/4 cup vegetable oil, I didn’t specify any better because fuck you and I don’t wanna)

* 1 tsp vanilla extract

* 1cup (120ml) hot coffee

Lemon Curd:

* 4 large eggs

* 1 cup granulated sugar

* 1/2 cup lemon juice fresh squeezed, from one large lemon

* 1 Tbsp lemon zest from one large lemon

* 6 Tbsp unsalted butter cubed

Frosting

* 1 cup (240 ml) heavy cream, cold

* 2 tablespoons (16 g) powdered sugar

* 1 teaspoon (3 g) cornstarch

* 1 teaspoon (2.5 ml) vanilla extract

For the cupcakes

1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.


2. Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.

3. Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Add the water to the batter and mix until well combined. The batter will be very thin.

6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. (I have a shitty oven so I added ten more minutes to the bake time after I checked if it was fully cooked, just start off with 5 minute increments, if you want to be more cautious) 


7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

Lemon Curd:

* Place eggs and sugar into a small pot, whisk to combine. Add lemon juice, zest, and butter. Cook over medium-low heat whisking constantly until mixture thickens and coats the back of a spoon.


* Transfer to a glass bowl and lay plastic wrap directly on the surface to prevent a skin from forming. Chill for 1 hours to almost set. 


Frosting

1. Chill the Bowl and Whisk: Begin by chilling your mixing bowl and whisk (or whisk attachment) in the freezer for at least 15 minutes. This helps the cream whip up faster and increases volume.

2. Combine Dry Ingredients: Mix powdered sugar and cornstarch in a small bowl. This ensures even distribution of the cornstarch in the whipped cream.

3. Whip the Cream: Pour the cold heavy cream into the chilled bowl. Using an electric mixer, start whipping the cream at a low speed, gradually increasing to medium-high as it thickens.

4. Add Sugar and Cornstarch: Once the cream starts forming soft peaks, gradually add the sugar and cornstarch mixture, continuing to whip.

5. Add Vanilla Extract: As the mixture thickens to stiff peaks, add the vanilla extract and continue to whip until well incorporated and the cream holds stiff peaks. (Probably make the frosting after the cupcakes have fully set)

Assembly

1. Remove the core of the cupcakes with a knife or a cupcake corer, you need a hole

2. Put almost solid curd in the center of the cupcakes, preferably with a piping tip.

3. Let curd set fully in the cupcakes for 1 hour more

4. Pipe on frosting, and serve

**note that this is posted on the same day is was baked, I can’t say how well the whipped cream frosting will hold up.

**a large cookie scoop helps with filling the cupcake liners. I used 2 scoops of the largest one I had

**normally you’re supposed to fluff your flour, but I was worried it would be too liquidy so I just scooped the flour from the container, like a heathen.

** I know I should half the recipe for the lemon curd, because there was a little left and it was overflowing out of the cupcakes a little, but it could be the fact the cupcake holes weren’t big enough. It wasn’t that much plus, you could mix the cake that’s left over from the removal of the middles with it, so idk.

I suppose I should put a useless story like all other blogs.

It was my possible step brother’s birthday and there was a mix up with the 2 cakes. Instead of chocolate raspberry and vanilla lemon cake, the bakery mixed up the flavors and reversed it. And me being weird I kinda liked it. So here’s a recipe that basically makes that cake. Why are these so long? Like that story was simple and easy. You could easily just say “my mom made this a lot when I was a kid.” Like I’m pretty good at writing a whole essay about something that doesn’t matter, evidence and an explanation, everything you could need. Would anyone even read this? It’s a recipe on tumblr, if I posted this on Pinterest maybe but even then most people I know don’t like citrus and chocolate. I offered some cupcakes to my grandma but I actively left out that the custard is lemon flavored, because I knew she’d make a virtual face at it. I want to show my creations but I can’t do that when no one is willing to try it. My mom was easy to convince because sugar. This is long because that’s the whole joke, for this whole piece about a simple story to be far too long when people just want the recipe. Would this bit even work? It’s all at the end, not at the beginning like every other blog does but I understand how frustrating that shit is. And like since I’m dragging it out it’ll only be more of a nuisance to the people wanting to see the recipe. Should I just half the lemon curd recipe? Do people even read the notes about the recipe? I sure don’t also. I also should’ve put proportions sizes but I don’t wanna put effort in remembering or counting. 8+6+1…. Uhhhh 15 cupcakes that I made. How likely is it that government secrets are put in these long bullshit paragraphs? I hope I get some criticism on this recipe there was a fair amount of research and rewriting. I forgot the name for cupcake liners btw, I had to ask my mom what they were called so that was a little awkward because I was making some more notes on the recipe while doing so. I wonder how I’m going to transport those cupcakes, I mean my grandma’s house isn’t that far of a walk but also it’s kinda hot and I don’t have any boxes also it’s night. Is this paragraph long enough that the joke gets hammered in? I don’t think it’s long enough but I could be wrong, I suppose I should write some more nonsense to add to the word count. Anbdndjdjelskxnjskwjsjzjksnsbsjkwksbhsjsksnsbsjkwndnzjsknwnsjsksks. Space. Ajkdndjoelndkkpl high ndkskskskndjjdksksnnsjsk. I got my cats some new toys recently, they’re touch activated and they make noises and move around. Of course I think they primarily like them because of the cat nip. I think I’m going to stop writing this, I’m getting bored and I don’t have much to say rn.………………………………………………………………………………………… I hope I don’t explode after this…………………………………….. my phone is spacing out this out weirdly, idk what that’s about…………………………………………………………………..do you think aliens are real?………………………………………are ghosts real?……………………………………………………………………. How do food bloggers end these anyways? I’ve never read the paragraphs but they have to at some point, right? ……………………………………………………………………..I think half the reason why food bloggers have such long paragraphs is because we’re encouraged to make a whole essay whenever we’re writing something. I know I am…………………………I’m probably wrong……………………. It probably forces more ads onto the screen at once………………….aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaAAaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa…………… I know it doesn’t matter but I wonder how the tumblr algorithm works, like do they prefer to show longer or shorter posts? Of course it could be our decreasing attention spans. I like spam, it’s not that bad, of course I’m probably a couple of sprinkles of salt away from death……………..I’m tired……………………… I think it’s time to stop typing, I think my space button is starting to die.

[tinyshyteacup]

Bakery Girl's - Happy Bars

*from Sugar, Spice & A Little Bit of Vice

Look, I ain't much for talkin', especially about baked goods and shit. But these Happy Bars my Girl makes at the bakery? They're somethin' else.

Whole clubhouse goes crazy for 'em. Even Tig can't keep his hands off 'em, and that guy's got weird taste in everything. Jax says they're the best thing to come outta Charming since... well, I ain't repeating what he said

- H.Lowman

These delightful treats combine the chewiness of a brownie with the texture of a cookie, enhanced with rich espresso flavor, chocolate chips, and a touch of sea salt for that perfect sweet-savory balance.

Ingredients:

- 1 cup (2 sticks) unsalted butter, softened

- 1 cup granulated sugar

- 1 cup packed brown sugar

- 2 large eggs

- 2 teaspoons vanilla extract

- 2 tablespoons instant espresso/coffee powder

- 2½ cups all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon salt

- 2 cups chocolate chips

- Flaky sea salt for sprinkling

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper, leaving some overhang for easy removal.

2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. Dissolve the espresso powder in 1 tablespoon of hot water, then add to the butter mixture and combine well.

5. In a separate bowl, whisk together the flour, baking soda, and salt.

6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

7. Fold in 1½ cups of the chocolate chips, reserving the rest for topping.

8. Spread the batter evenly into the prepared pan. It will be thick, like cookie dough.

9. Sprinkle the remaining chocolate chips on top and lightly press them into the batter.

10. Bake for 25-30 minutes, until the edges are set and golden but the center is still slightly soft. (For more brownie-like bars, bake for about 25 minutes; for more cookie-like bars, bake closer to 30 minutes).

11. Remove from the oven and immediately sprinkle with flaky sea salt.

12. Let cool completely in the pan before lifting out using the parchment paper overhang.

13. Cut into squares or bars and enjoy!

A/N: I just got really really hungry for sweet stuff ok 🤣

[dear-ao3]

how to make pancakes more filling and taste better

so pancakes are actually way way easier than everyone thinks they are and they are very very easy to change up as long as you know how to

the things that you don't fuck with are the amount of flour, oil, egg, milk and baking powder/soda. as long as you stick to that on any recipe you can change pretty much anything else or substitute.

generally recipes are 1 egg to 1 cup of flour. a 1 cup flour 1 egg recipe usually serves 2 and you can double the recipe for 4, etc.

you can also substitute up to half of the four in a recipe for whole wheat flour without changing the leavening measurements. you can do the same for adding in protein powder, just adjust the sugar accordingly if its sweetened protein powder.

so, this is my favorite basic buttermilk pancake recipe, it makes about 10 pancakes:

1 1/4 cups flour 1/2 cup old fashioned oats 1-1 1/2 tbsp some kind of sweetener (brown/white sugar or maple syrup/agave syrup all work well but there's other options) 1/2 tsp baking soda 1 egg 1 1/4 cup buttermilk 1 tbsp oil of choice (butter or coconut oil generally) 1/2 tsp salt

this is the bones of the recipe. the sweetener is adjustable based on how sweet you like your pancakes but the rest of it should all stay the same. double this if you want to make pancakes to serve 4 people (about 20 pancakes)

to this, i add:

as much vanilla extract as my heart desires (within reason, i see you tumblr) some cinnamon/pumpkin pie spice/whatever you want lemon zest from 1 lemon (or orange zest) blueberries fresh or frozen (but you can use any mix in like bananas or nuts or whatever)

one very important note: you don't need buttermilk to make this recipe. you can substitute buttermilk by combining 1 teaspoon of lemon juice or white vinegar for every 1 cup of milk (its supposed to be regular milk but you can use plant or nut milk too) and letting it stand for 10 minutes.

the instructions:

zest your citrus and add it to your sugar. mush it together until you get a paste or sorts. add to that your oats, vanilla and buttermilk and stir them together. let the oats soak in the mixture for 10 minutes.

combine your flour, baking soda, salt and cinnamon or spices.

after your oats are done soaking add in the oil and the egg (make sure the egg is beaten well)

add the wet into the dry and combine. make sure that all the flour is mixed in. there will be lumps. we want the lumps. then add your mix ins.

grease a pan. this can be a regular frying pan an electric griddle or a stovetop griddle. let the oil sit on the pan on medium heat for a few minutes or until you throw a few water drops on the pan and they crackle and jump.

use a 1/3 measuring cup and scoop your batter onto the pan, space them out a little but not ridiculously. flip them with a plastic spatula (ideal) 2-3 times or until they're fully cooked. (you tell if they're cooked if there's no wet batter on the sides)

voila. pancakes.

use this recipe or use the bare bones version to make your own thing.

happy pancake making.

[oddballwriter]

The Sweetest Thing

Summary: Your hobby of baking causes an issue for the boys. Not because of anything with you, it's a matter of control with themselves.

Warnings: Nothing really.

Author’s Snip: I bake as a hobby and while making brownies earlier I thought this up.

I’ll shut up now. Enjoy! And don’t be afraid to request.

Word Count: 816

Taglist: @my-secret-shame-but-fanfiction (you can join the taglist, just ask)

It was a problem. Not for you. You were just acting out your hobby of baking and there was nothing wrong with that at all. The problem was with the boys and the fact that they couldn’t resist eating whatever you baked. Whether it be brownies, cookies, cupcakes, bonbons, pies, anything.

You wouldn’t call yourself a top baker, but the boys always sang your praises and wanted the first taste every time. But you seem to always have something freshly baked and fresh out the oven.

Steven was the least likely to tell you no when you offered him a piece of what you’ve made, always having the subconscious intuition to start baking so that when it was all ready it could be pair with his tea. And it would be nice to have something with his tea. And you always go through the trouble of using a vegan recipe.

“Oh, I really shouldn’t.” Steven says to himself as you offer him a few cookies you just finished, ���I can’t be eating so much sugar all the time.” he warns himself. “Just one won’t hurt.” Steven excuses.

But one turns into two, and then an extra third that he didn't realize he was eating until he was just about done with it.

"So much for 'just one'." Steven scolds himself.

"At least I know that they were good," you remark.

"Thank you for letting me try them though, love. They were delicious. But next time I'll just grab one and leave the rest of the container alone." Steven says.

It's worse when Marc just got done working out. Gained some muscle, shed a good amount of calories. But then he walks in and the flat smells like a damn bakery. Out of all of the days and times that you could have baked, you chose the day that Marc goes to the gym and the time he comes home. And you're there smiling at him.

"What's for dessert this time?" Marc asks as he walks over to you and kisses you on the cheek. "You giggle, "Cinnamon rolls, I found an easy-to-follow recipe a few days ago and wanted to give it a try." you explain.

Marc sighs, "Why do you always have to make something to make me regain all the calories I just lost?" he questions. "You don't have to eat them today if you don't want to." you say, "Plus, they aren't done yet. They need to be done baking and I need to make the frosting." you add.

"You can have one once they're complete and cooled down." you offer him. "That's the issue. If you're the one who made them then I'll get up eating more than one." Marc explains.

"Sometimes having a little bit of a little snack pouch is okay as long as you're healthy." you half-joke.

Jake hardly does anything about it though. He couldn't care less if he gained a pound or two if it meant getting to enjoy your baking. Matter of fact he's right there when you bake. Arms wrapped around your body while you measure and mix, but he hardly really helps in your opinion.

"Are you just going to hold me the whole time or are you going to do something?" you question playfully. "I help by licking the spoons and bowls." Jake replies.

You huff in amusement before picking up the teaspoon that you used a second ago, "Then do me a favor and 'clean' this for me." you request as you hand it to him. Jake takes it and gives it one lick before trying to spit in an immediate reaction. "What the hell was that?" Jake exclaims. "I used that for the vanilla extract." you say simply.

"That was mean." Jake says with a fake pout. "You saw me use it a second ago, I don't know how you fell for that." you laugh.

"I just like watching you work, I don't pay attention to what exactly you're putting in. You could poison it right in front of me and I probably won't catch it at first." Jake says before he slightly changes the subject.

"Speaking of watching you bake. I would love to help you open up a little bakery and have a little section where I can watch you make everything." Jake mentions as he holds you closer and kisses your neck. "I don't think I'm that much of a baker that I could have a business." you comment.

"I'd disagree. I think once someone gets a taste of what you make then they'd be flocking for a single piece." Jake says.

"Jake I use recipes I find online and then write down if I like them." you mention.

"Well then maybe it's time that you experiment with making your own." Jake fires back, "I can taste test for you while you try to nail it." he suggests.

[gumballavocadoharry]

A sweet surprise:

The aroma of melting butter and vanilla essence began to weave its magic through the air, a comforting and familiar scent that usually heralded happy times in the bright, airy kitchen. Harry, with his dark brown hair slightly tousled and his green eyes sparkling with mischief, surveyed his two little helpers. Erwin, at eight years old, was meticulously measuring flour with a seriousness that belied his age, while five-year-old Alana was attempting to crack an egg into a bowl, more eggshell than yolk currently residing within.

"Careful there, little one," Harry chuckled softly, his British accent warm and reassuring as he gently guided Alana's small hand. "We want the egg inside the bowl, not the shell."

Alana giggled, her green eyes, so much like her father's, twinkling with delight. "But Daddy, the shell is crunchy!"

Harry's heart melted a little. That innocent, playful spirit was something he cherished. He knelt down, wiping a stray smudge of flour from her cheek with his thumb. "Crunchy on its own, perhaps. Not so much in a cupcake, sweet pea."

Erwin, having successfully measured his flour, peeked over his bowl. "Daddy, is it okay if I add the sugar now?" He was always the more methodical one, meticulously following instructions, a little reflection of Harry's own intelligent and organised mind at times.

"Absolutely, champ. You're doing a fantastic job," Harry praised, his voice warm and encouraging. He loved seeing Erwin's focused concentration and Alana's boundless enthusiasm. They were such different personalities, yet they complemented each other so perfectly, much like how they complemented their mother, Yn.

Today was a special day. Not an anniversary or a birthday, but special nonetheless. It was a day to celebrate Yn, just because. She worked so tirelessly, balancing her demanding job with being the most loving and supportive mother and partner imaginable. Harry wanted to show her just how much they appreciated her, just how much she was loved. And what better way than with freshly baked cupcakes, made with love by her favourite people?

He'd suggested the idea to Erwin and Alana the previous evening, and their excitement had been infectious. They had giggled and whispered plans, choosing Yn's favourite flavour – classic vanilla with a light lemon zest in the frosting. It was their little secret mission, Operation: Sweet Surprise for Mummy.

Harry straightened up, moving to the counter to gather the other ingredients. "Right, team. Let's get this show on the road. Erwin, you can add the sugar to the butter. Alana, how about you take charge of the vanilla? Just a teaspoon, careful now."

The kitchen soon became a flurry of activity. Erwin, with his brow furrowed in concentration, carefully poured the sugar into the bowl of softened butter. Alana, under Harry’s watchful eye, managed to measure the vanilla surprisingly accurately, a proud grin spreading across her face as she poured it in.

"Good job, my little baker!" Harry praised, ruffling her hair affectionately. He then moved in to help Erwin cream the butter and sugar together. "Remember, nice and gentle, Erwin. We want it light and fluffy, like clouds."

Erwin, despite his initial seriousness, couldn't help but crack a small smile at the cloud comparison. He started mixing with more enthusiasm, the whirring of the electric mixer filling the air.

As they moved onto the wet ingredients, flour dusted their noses and cheeks, creating a chaotic tableau of domestic bliss. Alana, wielding a spatula twice the size of her hand, ‘helped’ stir, mostly managing to fling batter onto herself and the surrounding surfaces. Harry, with his inherent gentleness and patience, didn't bat an eyelid. He simply chuckled, wiped her face again, and showed her how to fold the ingredients in properly.

"See, Alana? Like this. Nice and gentle folds, imagining you're tucking the ingredients into bed," he explained, demonstrating the motion with a flourish.

Alana giggled again, mimicking his movements, albeit with slightly less grace and a lot more enthusiasm. Even Erwin, usually so focused on precision, couldn't help but smile at his sister's antics.

The batter was finally ready, smooth and fragrant. Harry carefully filled the cupcake cases, letting Erwin and Alana take turns scooping and pouring, under his watchful supervision. A few spills were inevitable, but Harry simply laughed them off. This wasn’t about perfection; it was about creating something special together, filled with love and laughter.

While the cupcakes were baking, filling the kitchen with an even more enticing aroma, they cleaned up. Erwin, surprisingly efficient for his age, helped wash bowls and utensils, while Alana, armed with a damp cloth, ‘cleaned’ the countertops, mostly spreading the flour further.

"You're doing a wonderful job, both of you," Harry said, beaming at them. "Teamwork makes the dream work, eh?"

They both nodded eagerly, their faces flushed with exertion and pride. As they waited for the cupcakes to cool, they set about making the frosting. This was Erwin's favourite part. He loved the precision of measuring the icing sugar and the satisfying swirl of the mixer as it transformed into a fluffy cloud of sweetness. Alana, predictably, was more interested in tasting the frosting as they went along.

"Just a little taste, Alana," Harry cautioned, catching her finger mid-dip for the third time. "We need some left for the cupcakes!"

Finally, the cupcakes were cool enough to frost. Harry set out bowls of frosting, piping bags, and sprinkles in every colour imaginable. This part was a free-for-all. Erwin, surprisingly artistic, created swirls of frosting with a steady hand, carefully choosing his sprinkles. Alana, with her characteristic exuberance, covered her cupcakes in a riot of colour, sprinkles cascading everywhere, some landing on the cupcakes, some on the table, and quite a few on her hair.

Harry let them be, simply enjoying the joyful chaos. He took a few photos, capturing their flour-dusted faces and sprinkle-covered hands, memories to be cherished. He iced his own set of cupcakes with a simple elegance, adding a few delicate edible flowers, knowing Yn would appreciate the subtle touch.

As the afternoon drew to a close, and the sun began to dip below the horizon, casting a warm golden glow into the kitchen, they arranged the cupcakes on a pretty platter. The finished product was a testament to their combined efforts – some cupcakes were perfectly frosted and adorned, others were a colourful, slightly messy explosion of sprinkles, all equally beautiful in their own way.

"Right," Harry announced, dusting off his hands and surveying their creation with pride. "Operation: Sweet Surprise for Mummy is a success! Now, let's hide these beauties before she gets home."

They carefully placed the platter on the dining table, covering it with a tea towel to keep the surprise intact. Erwin and Alana, their eyes bright with anticipation, positioned themselves by the window, watching for Yn's car to pull into the drive.

Harry tidied up the kitchen, the air still sweet with the lingering scent of vanilla and sugar. He smiled to himself. This was exactly what he had hoped for – a day filled with laughter, love, and creating something special together.

A few minutes later, headlights swept across the window, and Erwin and Alana squealed with excitement. "Mummy's home! Mummy's home!"

Harry shushed them playfully. "Remember, surprise!"

The front door opened, and Yn stepped inside. She looked tired after a long day, but her face softened as she saw her family. Her eyes, warm and kind, surveyed the scene in front of her – Harry, beaming at her, and Erwin and Alana jumping up and down with barely contained excitement.

"Hello, my loves," Yn said, her voice gentle and loving. She bent down to hug Erwin and Alana, then turned to Harry, giving him a soft, lingering kiss. "Smells wonderful in here. What have you been up to?"

Before Harry could answer, Erwin and Alana burst out, "Surprise!" and dramatically whisked away the tea towel from the platter.

Yn’s eyes widened as she took in the colourful array of cupcakes. A genuine smile spread across her face, radiating warmth and joy. She looked from the cupcakes to Harry, then to Erwin and Alana, her eyes shining with emotion.

"Oh, my goodness," she breathed, her voice thick with emotion. "You made these for me?"

"We did!" Alana declared proudly, pointing to a particularly sprinkle-laden cupcake. "I put lots and lots of sprinkles!"

"And I helped Daddy with the frosting," Erwin added, puffing out his chest slightly.

Harry stepped forward, placing a gentle arm around Yn's shoulders. "We wanted to show you how much we love you, Yn. You're the best mum and the best partner in the world."

Yn's eyes welled up with tears, but they were tears of pure happiness. She pulled Harry into a tight hug, then knelt down, embracing Erwin and Alana. "These are the most beautiful cupcakes I've ever seen," she whispered, her voice choked with emotion. "Thank you. Thank you so much."

They all gathered around the dining table, Yn carefully choosing a cupcake adorned with edible flowers, Harry taking a simple frosted one, Erwin selecting a perfectly swirled cupcake, and Alana, of course, opting for the one with the most sprinkles.

As they bit into the sweet treats, the kitchen filled with contented sighs and happy chatter. The cupcakes tasted even more delicious because they were made with love. Harry looked at Yn, her face glowing with happiness, and at Erwin and Alana, their eyes shining with pride. In that moment, surrounded by the warmth of his family and the sweet aroma of vanilla, he knew he had everything he could ever wish for.

This, he thought, was perfect happiness. A simple afternoon baking cupcakes, a small gesture of love that meant the world, binding them together even tighter as a family.

[blushcoloreddreams]

Brown butter Chocolate chip cookies

- 3/4 cup butter (unsalted) on low heat until golden brown (approx 170g)

- Add in 1 cup brown sugar and 1/4 cup white sugar

- Mix until just combined then add 1 egg yolk, 1 whole egg and 1 Tablespoon vanilla extract

- 1 3/4 cups scooped and level all purpose flour

- 3/4 teaspoons baking soda

- 1 teaspoon of cinnamon powder

- 1 teaspoon salt

- Mix until just combined then add in 2 cups semisweet chocolate chips or 8oz chopped chocolate

- Scoop dough into 2oz balls and roll between hands. Add a few more chocolate chips to the top if desired

- optional: if you want to add a filling like Nutella, Dulce de leche, chocolate ganache or brigadeiro like we love to do it in Brazil. Roll the filling into little balls, freeze them for 1h, open the dough in disks and close them around the ball. Let it chill just like the next step and then bake

- Chill in fridge covered for at least 30 minutes (important for flavor and texture)

- Bake at 350°F (180°C for 12 minutes)

- Top with sea salt

[judesmoonbeauty]

Ellis Twilight's Hot Milk Recipe - Dairy Free

First, let me just say that I am not a dairy-free girl, but I love almond milk, and some commented on a previous post of mine that a dairy-free version would be appreciated. So, here it is! I know there are a plethora of oatmilks and non-dairy substitutes for butter, but I'm not a guru in this field, so please feel free to take this recipe and tweak it to your hearts content. With that being said, please note that this is according to my taste. Also, this was done with the microwave, you can do it on an oven top, but if I can do it a microwave versus dirtying a pot then I will. I will say that I prefer the honey in this recipe over the sugar, and I will include the dairy ingredients for you to play with.

IkeVil Lore: Early on we learn that Ellis is a bread and butter kind of guy, and he also loves hot milk. In his route, it mentions the recipe includes milk, sugar and butter. I believe another blogger who plays JP mentioned it was honey instead of sugar, which is perfect because it's included in this recipe.

Prep Time: 2 minutes Cook Time: Under 3 minutes

Ingredients

8 oz Unsweetened Almond Milk or (Whole Milk or whatever fat percentage your prefer)

2 tsp Margarine or (Salted Butter)

1 Tbsp Sugar or (Honey)

A Sprinkle of Cinnamon (Optional - Not part of the recipe)

A crack or light dash of Sea Salt (Optional - Not part of the recipe)

Directions (For Microwave Use):

Soften the margarine in a microwavable dish according to the power of your microwave. Mix the sugar in with the margarine a give it a good stir with a spoon until well blended. You may add the salt and cinnamon at this point if you wish. (Stirring the honey & fat helps with making the almond milk more frothy like it would be if you drank this with whole milk.)

Heat up 8 oz of almond milk until it is hot, not lukewarm, hot. Pour in the margarine-honey mixture and stir it in well.

Enjoy!

Notes:

You don't have to melt the butter/margarine in separate dish. You could drop it in the almond milk and heat it all up together, but I don't think it tastes as frothy this way.

Initially, I started off with using only 2 teaspoons of honey, but that wasn't enough to mask the nuttiness of the almond, so I quickly doubled that. Same goes with the sugar.

You can add more butter/margarine if you wish, but I'd recommend increasing the almond milk as well so the it doesn't overpower the drink. Additionally, you run the risk of the margarine making the drink taste just plain oily.....that was gross.

I guess you can choose a sweetened almond milk, but it's hard to find one that isn't flavored with vanilla or something like that, and I wanted it to be as close to what would be available during Victorian times, so I chose unsweetened.

The salt was something I decided to add on my own, like literally two small twists from the cracker. I feel like it helps bring everything together much like it does in a chocolate chip cookie.

The cinnamon just gives it that little something extra.

Anyways, this was fun and I already have another IkeVil drink recipe that I want to try courtesy of Liam from Harrison's route.

[clarareberosen]

The two-year anniversary of his death will be at least three to four days away. Tech, I dedicate this to you. A pie codenamed "Brown Eyes".

Dough:

Mix 400-450 grams of flour with 7 grams of yeast and one teaspoon of salt;

Melt 95 grams of butter over low heat;

Heat the milk (250 milliliters) in the microwave for a minute or one and a half;

Add one chicken egg together with butter to one container with milk and stir;

Add to the dry ingredients;

Mix until smooth and leave for an hour under a cloth.;

Melt a few small pieces (56 grams) oil on low heat;

Sprinkle the work surface with flour;

Cut the dough into two pieces in a ratio of about 60:40;

We roll out the first piece with a rolling pin;

We lubricate the baking sheet with oil and put the dough on it;

Add the apples and sprinkle them with cinnamon and vanilla sugar.;

Add one sliced orange, three sliced bananas and forty grams of raisins;

Roll out the second piece of dough and put it on top;

We lubricate the top with oil and send it to the oven for forty minutes at 200 degrees Celsius.

I associate all these ingredients with Tech in one way or another. Cinnamon, because he's a cinnamon bun. Apples, because apple pie is generally good with cinnamon and many add it to charlotte. Raisins are generally rich in B vitamins, lowers blood pressure, strengthens the heart, improves sleep, supports healthy sleep, gives a boost of energy, and I think Tech loved these kinds of dried fruits. Bananas and oranges are tropical fruits, and I think it's understandable why I decided to add them to a pie named after Brown Eyes.

If there were more tropical fruits with cinnamon and apples, the name would be TechPhee.

In memory of our boy, I think we can experiment. Since it's a little late at the moment, I'll share my impressions of this culinary experiment tomorrow.

Rest in peace, Brown Eyes!

[climbthemountain2020]

My favorite cookie recipe ever. if you're a slut for cherry cordials like I am, this is the one. I make this every single Christmas, but also in February, and also the other ten months of the year.

Recipe calls for dried cherries (easy to find bagged in the store, usually by the nuts or in the baking aisle), but I have also done this with canned cherry pie filling too (I'll make a note at the end with alts to do this).

Thanks @elainarcheronweek for this absolutely precious idea! I am already salivating over @separatist-apologist 's cosmic brownie recipe!

Ingredients

2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon sea salt 3/4 cup Dutch processed cocoa 1 cup unsalted butter, at room temperature 1 cup granulated sugar 1 cup light brown sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 1 cup chocolate chunks 1 cup dried cherries

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside. In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined. You can do this by hand, too, but make sure it's REALLY well combined. Gradually add flour mixture and beat until just combined. Stir in the chocolate chunks and dried cherries. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart. Bake cookies for 10 minutes, or until cookies are set, but still soft in the center. Don’t overbake. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely. Note-store cookies in an airtight container for up to 4 days on the counter or you can store them in them in the freezer, in a freezer bag or container, for up to one month.

For canned cherries:

The cookies are MUCH sweeter this way, so if that's not your bag, use a little less of the granulated or brown sugar, as your preference.

They also are a lot more moist, so here are the alterations I make for canned.

I still use a cup for the canned ones, but I used a fork to squish them down/shred them up a bit. Instead of two eggs, i use one egg, then only an egg white for the second one.

Tell me if you make these so I can talk to someone outside of my family about how delicious they are!

Original recipe from Maria Lichty

[hemisphaericas]

Lol, I woke up this morning with M9 cocktails on the brain (I'd been dreaming about it) and my brain was insistent I write them out. (More specifically that I use fireball whiskey for Caleb which, yes, thanks brain, we all know this.)

So I spent more time researching and thinking about it this morning while I'm snowed in at home. Here you go, M9 cocktails.

Includes some non-alcoholic mocktails! (For Jester and Caduceus!)

Caleb – Apple Fireball! For our favorite fiery wizard. It has apple juice, ginger beer (obviously) and fireball whiskey. Based on his favorite dessert – apple tarts. Cinnamon stick garnish! Very spicy and sweet! 1 cup apple juice (optionally heated) 2 oz. fireball whiskey splash of ginger beer cinnamon sticks

Fjord – Classic Dark and Stormy. For our oceanic, seafaring warlock! Rum (Kraken spiced rum, to stay with the sea monster theme) ginger beer, lime and lime garnish. 2 oz. rum 3-4 oz. ginger beer the juice of half a lime lime wedge garnish

Jester – Cotton Candy Mocktail. A sickeningly sweet cocktail for our sweets-loving cleric! Cranberry juice, non-alcoholic blue Curaçao syrup, cotton candy for garnish, along with sprinkles and gummy candies. 2 oz. cranberry juice 1 oz. non-alcoholic blue Curaçao syrup ice cubes splash of lemon juice whipped cream pink or blue cotton candy (for topping) blue and pink sugar and sprinkles for topping blue and pink gummy candies for topping (Shake with whipped cream? and ice cubes, strain - so it looks pale pink and creamy, add toppings and serve chilled, be creative with it! Honestly, this cocktail is a little terrifying, there are so many things, just have fun with it, be messy. If you can't find cotton candy, use more whipped cream as a topping in whichever color you'd prefer.)

Essek – Butterfly Effect. For our time and space wizard. Gin, lemon juice, butterfly pea syrup for the purple color, orgeat syrup, lavender bitters and lavender sprig for garnish. (Lots of variations on this cocktail, so I've combined some things that would work well.) Deep herbal and floral notes. 1½ oz. gin 1 oz. fresh lemon juice .75 oz. butterfly pea syrup .25 oz. orgeat syrup 2 dashes lavender bitters fresh lavender sprig for garnish

Alternately: Whiskey Hot Cocoa, for colder days or for staving off some anxiety. Bourbon, cocoa powder, milk, and some marshmallows for garnish. Very cozy – what’s not to love? 1 cup milk (heated) 1 tablespoon of cocoa powder mix ½ teaspoon vanilla extract 2 oz. melted semi-sweet chocolate 1½ oz. bourbon marshmallows

Veth – Sazerac, for our sharp-shooting rogue. A sharp and very boozy cocktail (fitting) and uses Peychaud’s bitters, whiskey, absinthe or other anise liqueur, lemon for garnish! 1.5 oz. Sazerac rye whiskey 1 sugar cube 3 dashes of Peychaud's bitters ½ teaspoon cold water splash of absinthe lemon for garnish

Beau – Classic Sangria, for our punchy and badass monk! Obviously had to be a wine-based cocktail punch, given Beau’s wine snobbery thanks to growing up on a vineyard. Red wine, brandy, orange juice, sliced and seeded oranges and apples. 1 whole red wine bottle 1 orange, sliced and seeded 1 apple, sliced and seeded ½ cup brandy ½ cup orange juice 2 tablespoons of sugar

Yasha – Flower Drop, for our sweet and strong, flower-loving barbarian. St. Germain elderflower liqueur, vodka, lemon and simple syrup. 1 oz. St. Germain 1½ oz. vodka ¾ oz. fresh lemon juice ½ oz. simple syrup elderflower garnish (optional)

Caduceus – Pink Oolong Highball (non-alcoholic), for our tea-loving grave cleric. Oolong tea, Fever Tree (preferably) sparkling pink grapefruit juice. Simple and flavorful! 6 parts oolong tea (little more than half) 4 parts sparkling pink grapefruit juice (little less than half) serve with ice (optional splash of beet juice for more pinkening)

Molly – Blood Martini, for our favorite, sword-wielding blood-hunter. Citrus vodka, ginger liqueur, dark grape juice, blackberry syrup and blackberries and raspberries for garnish. A lovely purple-red color as well! 1½ oz. citrus vodka 1 oz. ginger liqueur 1 oz. dark grape juice (purple grape juice rather than white grape juice) ½ oz. blackberry syrup blackberries and raspberries for garnish

BONUS: Artie's Mai Tai - rum, Grand Marnier orange liqueur, orgeat syrup, and lime juice. ice juice from 1 medium lime 1 oz. white rum 1 oz. dark rum ¾ oz. orgeat syrup ½ oz. Grand Marnier lime wedge for garnish

[my-unorthodox-life]

Pics of the Chanukah treat trays I made

recipes under the cut for anyone curious!!!

🫶🫶🫶

Matzah Turtle Bark

Ingredients:

sweetened condensed milk

butter

unsalted matzah

semi sweet chocolate chips

butterscotch chips

pecans

Heat oven to 250 F (120 C) while you prep the caramel.

In a saucepan melt and brown 2-4 tablespoons of butter. Once browned, add in sweetened condensed milk on low heat until reduced and thickened. This is where you can add more butter or flavor to the caramel (I like adding a bit of vanilla, salt, and Canadian maple syrup) Continue to cook carmel down until desired consistency and color.

Once your caramel is ready line a baking tray with parchment paper and lay your matzah down. I use 6 squares but using less just means your caramel layer will be thicker. Spread the caramel over the matzah and sprinkle on pecans, semisweet chips, and butterscotch chips. Place in oven until chips start to melt and look glossy.

Once you remove your bark use a spatula to spread the chips over the top to coat the pecans and caramel. If you feel fancy melt some colored decorative chocolate to drizzle on top and add dusting sugar (blue and gold are my favorites!)

Set aside to cool and break into pieces and serve!

Cake mix cookies two ways

Ingredients:

2 boxes of cake mix, any flavor

8oz cream cheese

1 cup of butter softened

2 large eggs

Colored dusting sugar

Chocolate coins

Heat oven to 350 F (176 C) while you mix your doughs.

In a large mixing bowl cream 8oz of cream cheese, 1/2 cup softened butter and 1 egg. If desired add 1-2 teaspoons of vanilla. Fold in 1 box of cake mix, for this batch I use an almond or white cake mix. Set dough aside to chill.

While the first dough chills, mix the remaining 1/2 cup of butter, egg, and box mix. For this batch I like butter or yellow cake, but chocolate works lovely too. Place this dough in the fridge as well.

For the cream cheese cookies, take a small scoop of dough and roll into balls, toss in colored dusting sugar and place on baking tray. Bake for 10-14 minutes depending on your oven, until the underside is brown and the tops look cooked but soft. Place cookies on wire rack to cool.

For the butter cookies, take small scoops, round into balls, before flattening them slightly. Bake for 9-13 minutes depending on your oven until the underside is brown. Once baked fully let them cool on the baking tray for a few minutes before pressing gelt into the tops of them. I make mine with dark chocolate and a silicone mold, but store bought works just as well. Remove from baking sheet and place on wire rack to cool.

Butterscotch "Latkes"

Ingredients:

Butterscotch chips

UTZ Potato chip shreds

This is by far THE EASIEST one of my holiday treats. Just melt 1 bag of butterscotch chips in a double boiler until smooth, fold in UTZ potato shreds until it's your desired texture and ratio. Plop the mixture into piles on a lined baking tray 1 tablespoon at a time and flatted out slightly. Let chill till solid and you're done!

Caramel Pretzel Bites

Ingredients:

Square butter snap pretzels

Rolos (or any caramel chocolate candy)

M&Ms

Another easy one to wrap everything up. Just place pretzel squares on a baking sheet and top with your caramel chocolates, place in oven. I usually do this treat last after all my baking when the oven is still warm but the same 250 F (120 C) used for the bark works well. I don't have an exact time for these guys, just let them get a little soft and glossy. Once they're at this stage, remove from the oven, and place M&Ms on top and press in slightly. I like to get the blue and white ones from the party store or just sort out the colors myself. Let cool and you're done!!

[ragana62]

I demand to know what your cat is doing right now, a really good snack recipe and to see that doodle orchid... please?

Someone else beat you to the doodle orchid request, so for the sake of not completely filling my blog with it like I did my notes at school in that few month window, it’s HERE

But my cat is currently screaming for breakfast like I don’t remember giving her breakfast not two hours ago. It’s because I’m in the kitchen waiting on my tea water to boil, so that is the way of things.

As for the snack, idk if you’re a sweet or a savory person, but I’m feeling nice, and you seem nice, so I’m going to give you my chocolate chip cookie recipe below the break. Use this information wisely, they’re pretty good shit.

Objectively The Best Chocolate Chip Cookies If You Have Any Taste And Aren’t Allergic to Almonds (You Can Trust Me, I Was Partially Raised By A Pastry Chef)

Ingredients

1 cup butter, softened

1 cup white sugar

1 cup packed (dark) brown sugar

2 large eggs

1 teaspoon baking soda

2 teaspoons hot water

½ teaspoon fine ground salt (idk my friends, use what you have that isn’t coarse/flake, this recipe isn’t that finicky for all the fancy bs in it. I’ll just eyeball this most of the time).

3 cups all-purpose flour

2 cups dark chocolate chips (I like the Ghirardelli ones because I knew someone who could get me a hookup on getting them cheaper, but dark, decent quality chocolate is what matters)

Vanilla and Almond extract (you measure these with vibes if you aren’t a coward) (note: almond extract is optional but it does make things better, if you aren’t allergic/do have access to it, I strongly suggest. If not, you can try with orange extract too, or just use the vanilla).

Spices. I swear by the Spice House’s Apple Pie Spice (to the point of getting it and some of their other blends shipped to me despite not living anywhere near Chicago for near a decade at this point), but this is vibes based. I suggest cinnamon, cardamom, nutmeg, ginger, cloves, allspice, star anise, all the usual sweet spices. When I do this, I grind green cardamom in fresh, and just use the spice house blend, but you can do it however you like.

Process

0. Oven goes on. 350 F. Get your baking sheet ready for you too with some parchment paper on it so you’re not fighting with that with fingers covered with cookie dough.

1. Beat butter and sugars (yeah, we start off by creaming our butter and sugars, nobody accused this recipe of being super original)

2. Eggs and extracts time bby (extracts time the first, we get fancy here). One egg at a time into the mixing bowl, then your extracts, usually just a splash of each to start.

3. Dissolve the baking soda in the hot water (tap hot, not boiling hot). Dump it in the batter mix with salt (I will also just eyeball the salt tbh, but I know what I’m looking for, so don’t be afraid to measure it, the measurement listed will work well for you).

3. Flour (lower your mixer setting to stir or just slow your roll on hand mixing, add a half cup at a time and make sure it’s fully incorporated before adding more.)

4. Chocolate chips. Not gonna lie, I also do not measure these, it’s purely vibe based. I’ll add a bit, then wait to see if it looks like enough once they’ve mixed through and probably add more.

5. Extracts 2: the Tasty Boogaloo. Look at the dough. Does it look a little bit dry or crumbly (the goal is pretty standard cookie dough composition, like playdough almost)? Did you substitute your flour for something gluten free and need the extra moisture? Does your dough not smell like marzipan yet despite you putting in almond extract? More extracts! (this step is optional, extracts are expensive, but they do make things taste good.

6. Spice time. Eyeball that shit too, I go until I can see the batter look a bit darker and can smell the spices in the air, but I like having basically marzipan snickerdoodles with chocolate chips in them. You do you.

7. Bake. Officially my recipe says 10 mins, I usually go for closer to 12, just watch the first batch until the edges are starting to go golden and that’s how long to bake for. This is assuming you are baking this recipe as individual cookies and not cookie bars, though you can do that. Bake time on that varies more but is longer (I want to say like 30-40 minutes but I have not done this in a while so idk), just look up a good cookie bar bake time and start there? Just standard size cookies if you’re doing them separate, spoonfuls of dough rolled into balls about 2 inches apart on the sheet (or tbh you can go a bit closer, I usually do 3-4 alternating rows of 3 and 4 on a standard baking sheet, and just space them as best I can).

8. You should cool them before eating them, because they will taste differently cool than warm (I find you can’t taste the extracts and spices as well when just out of the oven) but also I’m not your mom, do what you want. I stick them on a wire rack for a few minutes and try to resist the temptation.

Notes

This recipe as written is from when I did massive bakes to give as gifts. It will give you a metric fuck ton of cookies (usually around 48-50 or so). If you are baking for just yourself, or more casual vibes, consider cutting all measurements but the cook times in half. But like I said, you do you, and if you want to consume 50 cookies like a gremlin, that is your prerogative. Just note they will go stale in like a week and are best fresh (within a few days), so if you aren’t down to eat 50 cookies in a few days, make a half recipe and then a few days later make another half recipe.