#''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.

[secretly-a-polar-bear]

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.

[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.

[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

[alpapaca]

Three ingredient fudge recipe (no not that one)

I made this in my college dorm room by using a knife instead of a can opener. (Don't do this) It's won multiple county fair awards. The only complaint I've ever gotten was from someone who couldn't eat it.

needed:

-microwave

-9x9 inch baking pan or something similar. Smaller means thicker fudge that sets more slowly, larger means thinner fudge that sets more quickly

-parchment paper (or aluminum foil, but not plastic wrap)

-a grease, either spray or a small bit of butter (you can swipe a bit off the stick needed for the fudge itself if necessary)

-1 can of sweetened condensed milk, 14oz

-1 stick of salted butter (or add a pinch of salt if its unsalted) - (1/2 cup)

-1 bag of chocolate chips, 12oz.*

Optional:

-1/2 teaspoon vanilla extract**

-extra flavors or fillings

Step 1) Prep pan by lining with parchment paper and greasing lightly. Set aside.

Step 2) place all three main ingredients into a microwave safe bowl. The butter will melt easier if it's sliced.

Step 3) microwave for 1 minute or until it looks a little melty. Stir, taking care to smoosh the chocolate and butter into each other. Don't be afraid to put it back in the microwave for 20sec increments if it's not melting down well after a minute or two of smooshing. If you want to add any flavourings (1/4 teaspoon peppermint extract, chopped nuts, dash of cinnamon or chili powder***, etc) now is the time.

Step 4) pour into the prepped pan and spread out evenly. If you want to add any sprinkles, salt, or decorations on top then now is the time. Place in fridge to set. Usually done in 6hrs but best if left overnight.

If you want to make peanut butter fudge either replace the stick of butter with 1 cup of peanut butter, or for a slightly less peanut-y fudge use half a stick of butter and 2/3rds cup peanut butter.

*dark chocolate ones often only come in 10oz so in order to set properly I recommend adding in 2oz of a plain dark chocolate bar or extra chips

**If you're using chocolate meant for eating instead of for baking the vanilla extract may already be in the bar so check the ingredient list

***If you've never put spices in chocolate before please just know that the flavor may be milder when you first put it in the pan and stronger after it's set. It may also taste stronger when eaten at room temp and be milder when it's chilled. I recommend starting with a 1/2 teaspoon chili powder if you're not used to spice, with a dash of cinnamon, and adding more to taste.

This fudge is very amenable to adjustments, and if you find that after twelve hours it hasn't set to a slightly squishy texture that holds its form and can be sliced into squares, feel free to just toss the whole thing back into a microwavable bowl and melt a few more ounces of chocolate into it. Same for if you make the flavors too strong or not strong enough. The texture will start getting a little weird if you do this too much, but as long as you don't burn the chocolate while microwaving it'll still taste good.

[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

[tahthetrickster]

a recipe for pound cake

i was born and raised in the deep south. food has always been one of my love languages. making food for someone, accepting food someone made for me, sharing meals, sharing recipes, to me, all of these are different ways to tell someone i love them.

this is especially true for any sort of treat, as i call them. any sort of confection tbh. some of them are baked, some of them are just "fixed," they are all just Treats to me. i have a vicious sweet tooth, and that comes out in the treats i like to make.

this particular recipe comes from my late grandmother's recipe book. she compiled it years ago, had multiple copies printed through some on-demand make-your-own-cookbook printing service she found online, and gave them out as christmas gifts to multiple family members. this specific recipe, she mentions in the book, comes from my great-grandmother, her mother, who we all called mi-ma.

and if there is anything that little old southern ladies know how to do, it's make a mean cake.

INGREDIENTS:

1/2 pound (2 sticks) of butter, room temperature (~227 g)

2 1/2 cups, plus 3 tablespoons, of sugar (~672 g)

6 eggs, separated

3 cups all-purpose flour (~375 g)

1 cup sour cream, room temperature (~240 g)

1/4 teaspoon baking soda (~1.5 g)

1 teaspoon vanilla extract (~5 ml)

1 teaspoon lemon extract (~5ml)

DIRECTIONS:

cream the butter and sugar together

add the egg yolks

add the baking soda to the flour

alternate mixing in the flour mixture and the sour cream to the sugar mixture

add vanilla and lemon extracts to the egg whites, and beat to soft peaks

fold the beaten egg whites into the batter; mixture will be thick

grease either a bundt pan or a loaf pan about twice as much as you think you will need to. i am not joking. this batter is so incredibly sugary sticky and you will hate your life trying to get it to release if you don't grease the hell out of your pan.

put the pan into your COLD OVEN. COLD. DO NOT PRE-HEAT IT. PUT IT INTO THE OVEN COLD. then turn the oven to 300 degrees F (~149 C). bake 1 1/2 hours

let cool on a baking rack

be annoyed because you probably didn't grease the pan well enough

this is a dense, deliciously savory vanilla pound cake with a very lightly caramelized outer crust. they freeze well for make-ahead purposes, and they ship well for i-have-a-long-distance-friend-who-needs-a-treat purposes.

the first time i made this cake was after my grandmother died days before my father's birthday. it was my birthday cake for him that year, and i thought (hoped) that a cake from his mother's—his grandmother's—recipe might ease the heartache for just a moment. i did tell him as i cut each of us a slice where i got the recipe from, and joked that i'd never made it before, so it might not be as good as mi-ma or grandmama made it. he laughed and cut into his slice with a fork and—his eyes closed when he took a bite. and another. and then he smiled for the first time i'd seen in several days.

since then i've made the cake several more times, for friends and family in grief: frightening medical diagnoses. losing other friends. depressive bouts. and while i will not be boastful enough to claim that this pound cake actually cures anything, i WILL say that being sad with a slice of pound cake is a much nicer feeling than being sad without one. and you know what? that seems to be the general consensus among the recipients, too.

this is a pound cake that tastes like love.

i hope that this recipe helps other people to pass along some of that love too, whether to themselves or to someone else.

i think mi-ma and grandmama both would've liked that. :)

[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.

[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!!

[sarah-sandwich-writes]

Election Day Pecan Pie Cookies

Ingredients for Cookies:

1 3/4 cups All-purpose flour (All purpose? Can it fix this?)

1/2 teaspoon Baking powder

1/2 teaspoon Ground cinnamon (is this it?)

1/2 teaspoon Salt (ha—we have plenty to go around)

1/2 cup Unsalted butter—melted and cooled (it'll be a long time before this cools)

1/2 cup Brown sugar—packed, light or dark (doesn't matter—we all fumbled this)

1/4 cup White granulated sugar (yeah mostly white though, yeah)

1 teaspoon Pure vanilla extract (nobody's pure, okay? This is half the fucking problem. The puritanical pursuit of the unproblematic candidate is what landed us here)

1 Large egg—room temperature

2 Tablespoons Unsalted butter—melted for spreading on cookies

1/4 cup White granulated sugar (good god more?)

1 teaspoon Ground cinnamon (that's more like it)

Ingredients for pie filling:

4 Tablespoons Unsalted butter

1/2 cup Brown sugar—packed, light or dark

1 cup Chopped pecans

1 teaspoon Pure vanilla extract

1/4 cup Heavy cream (can't get any heavier)

1/2 teaspoon Ground cinnamon

1/4 teaspoon Ground nutmeg

1/8 teaspoon Salt

Step 1: Make the Cookies

The process matters. Wet and dry ingredients should be mixed separately before combining. Sugars are wet. The egg is added last, after wet and dry have been combined.

That was your chance, by the way, if you wanted to debate and argue about what to add. Before wet and dry mix, before the egg is added—that's when you point out the flaws of your own pantry. But once everything is mixed, whether it's what you wanted or not, you shut up about your misgivings and make do with what you have. We always lose when we fail to support whatever's in our bowl when we're done mixing. We pick and we pick and we pick until everything falls apart. They know better. They don't fall into this trap. They understand the process. It's time we did too.

Remember this for next time. And remember, for better or for worse, there will always be a next time.

Step 2: Make the Pecan Pie Filling

They won't tell you this but be careful what saucepan you use. The nuts will scratch your non-stick coating even though the nuts are the entire point. You want the nuts, so you have to pick a pan that can handle them. The pan that says it loves nuts and then lists all the nuts it can't abide is not the right pan, even if it says pecans are okay.

When it comes to a boil, wait a minute, and then take it off the heat. Don't boil over. Don't burn yourself to the bottom of the pan trying to withstand the flames.

Step 3: Share and Eat

Drive over to your mom's (she took so much pride in her yard sign—you know she's hurting) and make sure your sister is there (she always takes these things personally) and your brother too (he thinks he's a political aficionado but you know the truth—he's your little brother) and all the better if your dad's home (gallows humor is a family favorite, and pecan pie is his).

If you're very, very lucky your older brother will be there too. Gallows humor is nice 'n' all, but sometimes you just need to sit with someone who genuinely believes in the good in people, even in the dark.

Notes:

Scoop flour into the measuring cup and level it off. This is how you get an accurate measure.

Eat your fill. It's neither consolation nor reward. It's living. This is living.

Get some sleep. The kitchen doesn't care what you've bled into it and there's no prize for whosoever withstands the heat longest. I'll take care of the dishes. This is the moment you rest. Rest. For as long as you need—be it weeks or months or hours—but promise me you'll come back sated and swinging.

We have work to do.

Actual recipe below and here's the link if you prefer.

Pecan Pie Cookies

These pecan pie cookies taste just like pecan pie in a cookie, except with more cinnamon! These are cinnamon thumbprint cookies that is rolled in pecan cinnamon sugar. They are filled in the middle with pecan pie filling.

Prep Time: 40 minutes

Cook Time: 10 minutes

Servings: 18 cookies

Author: Stephanie Rutherford

Ingredients

Cinnamon Cookies

1 ¾ cups All-purpose flour

½ teaspoon Baking powder

½ teaspoon Ground cinnamon

½ teaspoon Salt

½ cup Unsalted butter melted and cooled

½ cup Brown sugar packed light or dark

¼ cup White granulated sugar

1 teaspoon Pure vanilla extract

1 Large egg room temperature

2 tablespoon Unsalted butter melted for spreading on to the cookies

¼ cup White granulated sugar

1 teaspoon Ground cinnamon

Pecan Pie Filling

4 tablespoon Unsalted butter

½ cup Brown sugar packed light or dark

1 cup Chopped pecans

1 teaspoon Pure vanilla extract

¼ cup Heavy cream

½ teaspoon Ground cinnamon

¼ teaspoon Ground nutmeg

⅛ teaspoon Salt

Instructions

Cinnamon Cookies

In a medium bowl, mix the flour, baking powder, cinnamon, and salt. Set aside.1 ¾ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Ground cinnamon, ½ teaspoon Salt

In a large bowl, mix the melted butter (make sure it is cooled to room temperature), brown sugar, sugar, vanilla, and egg. Then, add the dry ingredients and use a rubber spatula to mix until just combined.½ cup Unsalted butter, ½ cup Brown sugar, ¼ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Large egg

Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough rest while the oven preheats.

Use a small cookie scoop and scoop the cookie dough. Use a teaspoon to press a hole into the cookie dough. Then, use your hands to smooth the outside of the cookie dough.

Bake for 8-10 minutes until the edges are very lightly golden. Use the teaspoon and repress it into the cookie. Cool the cookies on a cooling rack.*start the pecan pie filling while the cookies bake.

In a small bowl, mix the sugar and cinnamon. Use a pastry brush to brush the melted butter over the top of the cookie. Roll the top of the cookie in the cinnamon sugar. 2 tablespoon Unsalted butter, ¼ cup White granulated sugar, 1 teaspoon Ground cinnamon

Pecan Pie Filling

In a medium saucepan, melt the butter and brown sugar together. Add in the pecans and let it coat the pecans for 30 seconds.4 tablespoon Unsalted butter, ½ cup Brown sugar, 1 cup Chopped pecans

Add the heavy cream, vanilla, cinnamon, nutmeg, and salt. Mix these in and let the mixture come to boil and let it boil for 1 minute before taking off the heat. Let it cool while cookies bake.1 teaspoon Pure vanilla extract, ¼ cup Heavy cream, ½ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, ⅛ teaspoon Salt

Use a heaping teaspoon, scoop the filling and pour it on top of the cookie.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them to not spread.

High altitude baking- Add an extra 1 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

[tightwadspoonies]

What To Do... Hygiene Edition

If you don't have a toothbrush-

The goal of brushing teeth is to prevent tooth decay. Prevent tooth decay by preventing bacteria buildup on teeth. Plaque (the slimy film that appears on teeth after a day or two) is a buildup of bacteria, saliva, and tiny food particles. If you can remove this once or twice a day, before it becomes hard (tartar) you are much less likely to have cavities and gum disease.

You can do this without a toothbrush by taking a small piece of rough cloth (like the corner of a washcloth or towel) and rubbing it all over your teeth twice per day. Rinse it well afterwards and let it dry completely (preferably in the sun) between uses.

If you don't have toothpaste-

Toothpaste is a paste containing rough particles, flavorings, and other chemicals that remove and may help prevent plaque and tarter from forming.

If you're doing a good job brushing your teeth to disrupt that plaque formation, you technically don't need toothpaste. However, if you would like a little bit of freshness or feel like you need more than just a brush or cloth, you can take a pinch of baking soda and (optional) add a drop or two of flavored extract (like vanilla or peppermint- DO NOT USE ESSENTIAL OILS FOR THIS). Put this on your toothbrush or cloth and brush as normal.

If you don't have deodorant-

Deodorant is not absolutely necessary for health, but if you work somewhere that has a "hygiene code" or some BS you probably need to smell like something other than a human.

The recipe is the same as toothpaste above. A pinch of baking soda and (optional) a drop of extract like vanilla or peppermint. Rub under each armpit.

If you don't have lip balm-

Lip balm is often necessary in colder or dryer climates to prevent cracking and infection. Any fat can be used as lip balm, for example, petroleum jelly (Vaseline), lard, butter, vegetable oils, your own face grease, etc... Just put a drop on a finger and rub on your lips until it rubs in.

If you don't have toilet paper-

You will need a plastic cup and a wash cloth. Use the plastic cup to pour water over the soiled area. If it's poop you'll need to use your hand to make sure everything washes off. Once clean, use the wash cloth to dab up any remaining water. Wash your hands well afterward.

This might sound horrible if you're used to toilet paper, but it is used all over the world and leaves you a lot cleaner than TP does.

If you don't have soap-

For handwashing- use water to wash anything visible off the hands, then follow with hand sanitizer or a few drops of rubbing alcohol to sanitize.

For body washing- You don't actually want soap for most of your body, including your privates. Wash with water only. For hair (since it tends to look greasy if unwashed), use a few teaspoons of baking soda or tablespoons of lemon juice and rub it in. This will help get rid of dirt and grease when soap or shampoo is not available.

If you don't have nail clippers-

Use sharp scissors. While these might be more challenging the first time and you'll need to be careful, you can absolutely use scissors for nail clippers, it's what everyone did before the invention and popularization of nail clippers.

[immeasurablesaladagere]

I hope school is going well! I really love your writing. Would you consider writing regressor wilson trying to hide his regression from house? Since he's bad at asking for help and all. Thanks for sharing what you do, have a hot cocoa <3 ☕

School is good. Busy haha, apparently everything happens in October. Ty for the cocoa, it's finally getting chilly! ❄️

-----

Word Count: 1087

Summery: Wilson slips while he’s baking one of his mother’s cookie recipes and doesn’t want to ask House for help. That is, until the cookies come out ruined and he has no idea why.

-----

One tablespoon of baking soda. Or was it a teaspoon? 

Wilson glanced back at the recipe. Whoops. He quickly poured most of the baking soda back into the container and dumped the rest into the cookie dough he almost just ruined.It hadn’t been his first close-call, either. First with the sugar, then the vanilla. By now he knew his mother’s recipe by heart, he had no idea why his measurements were all over the place tonight.

Well, that wasn’t exactly true.

The memories of being young, standing on his toes to help his mother bake warm chocolate chip cookies had been nudging him towards slipping since he took the recipe book out of the cupboard, like they had an embarrassing tendency to do. He swore that every time he pulled out the cookbook he ended up regressed in some capacity. It just had too much nostalgia attached to it. Thanksgiving stuffing, the gingersnaps his family had around Christmas time… 

He shook the thoughts out of his head. Nope. Hot stove to use, no slipping right now. Technically he knew he could ask House for help if he really wanted to be small, he was just in the living room watching the hospital drama he loved to hate and would probably agree to take over the oven mitts, but the recipe was basically done anyway, and he didn’t need any help. Despite the few recipe misunderstandings, the batter looked fine enough. Maybe a little more wet than it should be, but it would work itself out in the oven, probably. So in went the cookies, extra carefully, for twelve minutes while he worked on the dishes.

The fuzzy feeling got a little stronger as he watched the timer tick down over his shoulder while he washed the bowls, and by the time one minute remained, he was impatiently rocking on his heels for the beep.

Beeeeeeeep.

Wilson eagerly put on the mitts and opened the oven door, but his smile fell when he saw his… “cookies”. They were completely flat, like puddles of kind-of baked soup with chocolate chips awkwardly sticking out of them. The outside edges were crispy like crackers, but the middles were still wet. 

He gently took out the pan and set it on the stove. A few of the puddles spread around and made an even bigger mess. He stared sadly at the cookies. What happened?

House walked into the kitchen behind him. “Good evening, Wilson. I’m here to claim my cookie-tax.” He said, fingers already waggling to snatch a cookie, then he stopped when he saw the pan. “Never mind. What happened, did you eat the raw cookie dough and throw up on the pan?”

Wilson’s cheeks turned bright red. He was still trying to find out what he did wrong. He thought he did everything right. “…’dunno.�� 

“I mean seriously, did you even add flower to these?” House asked incredulously, poking one of the cookie puddles, “‘Tastes fine. Maybe stick to doctoring, though. Ask mommy to make you some the next time you visit.”

But he was supposed to be able to do it by himself now. A quiet sniffle slipped out before he could stop it, and instantly the jig was up. House gave him that knowing look and Wilson groaned in frustration, turned around, and bonked his head against the door of the fridge.

House snorted. “Oh, don’t be so dramatic. I would’ve found out anyway, you know that.”

He did. House always knew, and Wilson didn’t think that was fair at all.

“Now, do you want me to help you remake these, or do you want to do some good old-fashioned giving up and watch the doctor show with me?”

Wilson thought about it. He didn’t want to do all the steps and then wait for them to bake again, but he did want cookies, and if House helped, they might be good this time. So he nodded and pushed the recipe towards House.

“Cool. Can I get an age? I want to know how much helping I actually need to do.”

He shrugged. He thought he felt big enough to do it before, but apparently he was wrong, so maybe he was smaller?

“Okay, how about this. Can you crack an egg without getting any shells in my cookies?”

He could probably do that. If he was careful. He nodded.

“Excellent. Fetch me the ingredients, it’s time to undo all your hard work.”

-

Ten minutes later, a new batch of cookies were in the oven, much more solid than his first attempt. Wilson sat on the floor, dutifully watching the cookies through the yellow stove light to make sure nothing went wrong this time.

House stuck the batter spoon in his mouth and wiped his hands on a dishtowel. “You gonna watch those the whole time?”

Wilson nodded. 

“Okay. Lemme know if anything interesting happens, then. I’m going back to my show.”

And for another twelve minutes, Wilson watched their cookies diligently as they spread out and got all soft and puffy.

Beeeeeeeep.

He jumped up and grabbed the oven mitts, impatiently shoving them into House’s hands when he finally came back.

“Alright, alright, relax. I’ve only got one hand to work with, here.”

The cookies were perfect. House had reminded him to use an ice cream scoop for the batter, so they were perfectly round, they looked soft and chewy, and most importantly, not like soup. Wilson smiled widely and reached for one. 

House smacked his hand away lightly. “I know I’m usually a cookie-stealing advocate but those are hot, and I can’t have your burnt tongue on my conscience.” Wilson pouted at him. “Tell you what, I’ll put some on a plate, and we’ll watch the doctor show while they cool down. Will you stop pouting if I do that?”

He would. 

“Great.” House used a fork to plate four cookies, two for each of them, and they both settled in front of the TV where a boy and girl doctor were arguing about something. “Oh, Carol you’re such a bitch…” He heard House mumble under his breath. Wilson didn’t get it.

Once the cookies were cool enough, House handed him one and he took a big bite. They were warm and chewy, just like his mother made them when he was little. He looked at House. “Thank you.” He mumbled.

House nodded and shoved half of his own cookie into his mouth. “Don’t worry about it. You can repay me with more cookies later.”