#1-2 tablespoons ice water

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.

[gentlefxlk]

Olympic Chocolate Muffins! (since the recipe is paywalled on WaPo)

Cool the muffins and ganache completely before assembly, about 30-40 minutes

Makes 12 muffins

Muffin Ingredients:

¾ cup (180 ml) whole or reduced fat milk

¼ cup (60 ml) water

2 teaspoons instant coffee powder

½ cup (50 grams) unsweetened cocoa powder

4 tablespoons (56 grams) unsalted butter, cut into pieces

½ cup + 1/3 cup (145 total grams) bittersweet or semisweet chocolate chunks

2 cups (250 grams) AP flour

1 tablespoon baking powser

¼ teaspoon fine salt

½ cup (110 grams) packed dark brown sugar

½ cup (100 grams) granulated sugar

¼ cup (60 ml) neutral oil

2 large eggs, room temp

1 teaspoon vanilla extract

1/3 cup (60 grams) chopped milk chocolate, plus more for topping

Ganache Ingredients:

2/3 cup (115 grams) bittersweet or semisweet chocolate chunks

½ cup (120 ml) heavy cream

1/8 teaspoon fine salt

Directions

Position rack in the middle of the oven, preheat 400 degrees Fahrenheit. Line a regular sized muffin pan with liners.

In a small saucepan over medium heat, combine milk, water, and instant coffee. Bring to a simmer, whisking occasionally.

Add cocoa powder and whisk.

Decrease heat to low, add ½ cup (85 grams) of the chocolate chunks and butter, whisk until melted and smooth.

Transfer to a large bowl and cool slightly

In a medium bowl, whisk flour, baking powder, and salt.

To chocolate mixture, whisk in brown sugar, granulated sugar, oil, eggs, and vanilla.

Add about 1/3 of the flour mixture, whisk until incorporated

Add remaining flour, folding with a spatula until no streaks remain.

Fold in remaining 1/3 cup (60 grams) chocolate chunks and chopped milk chocolate, until just combined. Do not overmix.

Using a ¼ cup scoop or measuring cup, divide batter among 12 muffin cups, filling to the top of the pan.

Sprinkle additional chocolate chunks on top.

Transfer pan to oven, and immediately reduce oven temperature to 375 degrees Fahrenheit.

Bake for 22-24 minutes, or until a toothpick comes out clean. Start on ganache now

Let muffins cool in pan for 10 minutes, then use a knife or piping tip to cut an approximately ¾ inch wide hole in the center of each muffin. (use the centers as ice cream topping or eat now!)

Let muffins cool completely.

GANACHE: in a small saucepan over medium-low heat, combine chocolate chunks, heavy cream, and salt. Cook, stirring frequently, until melted and smooth. Remove from heat and let cool completely.

Once muffins and ganache are completely cool, spoon or pipe ganache into the center of the muffin, until slightly overflowed. Serve immediately.

[femmefatalevibe]

Femme Fatale Guide: Habits To Become Your Best Self In 2023

Some habits, routine ideas, and mindset shifts to help make 2023 your best year yet. Hope this helps and inspires you to reach your goals for the next 12 months. Remember to work hard and take care of yourself. Once you put your mind to it, the sky is the limit! xx

Make Your Meals Plant-Based & Produce-Focused: Center your meals around a variety of vegetables, fruits, plant proteins, potatoes, and unprocessed plant-based fats (avocado, nuts, seeds) and minimal whole grains.

Get Creative With Stress Eating Substitutions: Discover healthy swaps for your meals and snacks to ensure what you're eating without sacrificing your goals. Some simple substitutes include mixing in cauliflower rice into your whole grain rice to add nutrients/volume while slashing the calories, using half an avocado with lemon as a salad dressing over spoonfuls of olive oil, swapping meat for lentils in a chill, soups, or stir fry, choosing frozen grapes or whipped bananas with berries over candy or ice cream for a sweet treat, etc. Remember: Spices and seasoning are your best friends.

Be Mindful of Your Beverage Consumption: Consuming enough water is essential. However, if you get bored with water, add some herbal and black tea, black coffee, or fruit-filled water into the mix. Cinnamon, vanilla, and apple or peach teas are great options to satisfy cravings and prevent mindless snacking (not a substitute for food – eat if you're genuinely hungry). For the winter season, try using some pure cocoa powder with hot water, vanilla extract, and a tablespoon or two of plant-based milk for a healthy hot cocoa drink.

Prioritize Long Walks: Carve out 1-2 hours of your day to get 10-12K steps in at least 5 days a week. Go outside if possible or jump on a treadmill/walking pad to get in some movement while watching TV, talking on the phone, or catching up on some emails.

Find A Simple Resistance Workout You Love: Yoga, pilates, or an at-home weight-training or body-weight exercise you can do at home. Browse different YouTube videos for 10-30 minute workouts to try or sign up for a class in your local area to make it a more social experience (and force yourself to take accountability to show up in the first place).

Create Short & Long "Bookend" Routines: Create a simple routine for the beginning and end of the task-filled portion of your day. For most of us, these routines would be done in the morning and evening/at night before and after work, school, or doing chores/errands. Let go of the rigid idea that these routines need to be done at certain times of the day. Set yourself up to win and tailor them to your schedule. Consider these short routines (like drinking a cup of coffee/tea, reading, meditation, journaling, a walk, or a short dancing session) your warm-up and cool-down sessions of the day. Having these rituals to look forward to will give you the energy and motivation to do what you need to get done each day.

Practice This 10-10-10 Mindfulness Practice: Make time for at least 10 pages of reading, 10 minutes of meditation, and 10 minutes of journaling daily (This can include shadow work) either in the morning or nighttime to clear and reset your mindset for the day.

Take An Hour To Plan Out Your Week: It's most convenient to do this power hour on a weekend (I typically reserve an hour before dinner on Sunday for weekly planning). Write out all of your main work tasks, schedule any due date reminders (for work, bills, chores, and other life necessities), must-do errands, emails and calls or appointments to make, etc.). I like using the Productivity Planner from Intelligent Change and my Reminders app/Google calendar via iCloud to sync deadlines and times to schedule messages/tasks/bills, so everything will be in front of me at the correct time throughout the week.

Prioritize 1-3 Tasks Daily: You might need to choose one large project to work on in small chunks or select a "Big 3" for the day, depending on how complex, lengthy, and time-consuming your projects/errands or appointments are for the day. Using this method allows you to be efficient, streamline your life, and feel productive without overwhelming yourself on the regular (the fastest route to burnout).

Make A Life Admin Schedule (and Stick To It): Choose days (and times if possible) of the week to update certain spreadsheets, batch reply to less urgent messages, clean your house, do laundry, grocery shop, etc. Scheduling these tasks ahead of time eliminates half of the battle for following through on what you need to do. Eventually, you will make these tasks into habitual routines that your brain will allow you to execute effortlessly as though you're in autopilot mode.

Mind Your "Circle of Influence": Do an intake on the 5-10 people you speak to the most or value in your life. If you're an employee, it is probably best to not include your boss or coworkers in this consideration list, as you need to work amicably with them regardless of your personal feelings. Look how you feel during your interactions with your friends, family, intimate partner, or an adjacent love interest. Consider how they speak to you, about themselves, and the topics your conversations are focused around. See if they align with the person you want to be and your goals. Evaluate how close you want to be and what parts of your life you think would be the most beneficial for you and the relationship going into 2023.

Set Boundaries: Understand your expectations, non-negotiables, and limits in every area of your life. Communicate these principles to others clearly, so they know when they are overstepping. Don't tolerate disrespect, but also don't expect others to be mind-readers. If someone knows that they're crossing your boundaries, it is easy to draw the line in the sand and walk away without the guilt or shame that can arise when conflicts originate from a lack of healthy communication.

Incorporate One Creative Practice Into Your Week: Reinvigorate your mind by engaging in at least one hour of creative activity per week. Try drawing, creative writing, poetry, singing, dancing, painting, pottery, jewelry making, graphic design, photography, etc. Even taking a foreign language course or creating a Pinterest inspiration/mood board or organizing your home/closets in an aesthetically-pleasing way counts. Figure out what creative outlet(s) you find satisfying. Prioritize scheduling this practice into your schedule weekly.

Refine Your Signature Look: Edit your wardrobe, try out a new haircut, or change up your makeup routine, nail color, or signature scent. Consider how you can close any gaps between your authentic personal style and how you present yourself on a day-to-day basis. Create an inspiration board if needed to help yourself define your unique aesthetic and gradually work towards embodying your ideal look.

Keep A "Praise" Archive: Create a record of all of the messages you receive highlighting your achievements, milestones, recognitions, or compliments. Compile a folder that acts as your "praise" archive for every area of your life. Create a folder in your work email inbox to save all of your professional achievements, praise, and positive contributions. Do the same for your personal email. Create a folder in your photo album of screenshotted texts. Keep a running list on your "Notes" app of any compliments you receive on your conversational contributions, actions, attire, personality, smile, etc. Hyping yourself up to connect to your highest self.

Create A "Siren" Kit: Take note of all of the clothing, scents, songs, cosmetics, phrases, people, and other aspects of your environment that empower you to feel your sexiest. Keep all of these items/songs/texts together to make it simple to set the mood before engaging in some indulgent action or revisit when you need a boost of confidence throughout your week.

Do A Financial Audit: Create an income/expenses spreadsheet to understand your current spending behavior and budgeting plan going forward. Set up your 2023 financial goals and projections, including target amounts for income, savings, and investments.

Give Yourself A Weekly "Treat": Find a healthy indulgence that you can strategically incorporate into your week. This "treat" can be a massage or nail appointment, permission to watch a movie or a couple episodes of a TV show, a serving of your favorite dessert or a glass of wine, etc. Life is meant to be enjoyed. Consider regular indulgence as an act of self-care not as a sign of weakness or self-destruction. Embracing pleasure does not require guilt or external permission.

Happy New Year, loves! Cheers to an abundant 2023 xx

[wildflowercottage]

Homemade Rose-Infused Shower Steamers 𝜗𝜚

Ingredients

1 cup baking soda

½ cup citric acid

¼ cup cornstarch

¼ cup Epsom salt

2 tablespoons coconut oil (melted)

2 tablespoons water

1 tablespoon rose water (optional, for extra rose scent)

1 tablespoon dried rose petals

5–10 drops essential oil (rose, lavender, or your preferred scent)

A few drops of pink or red food colouring (optional)

Instructions

Prepare the Molds: Lightly grease silicone molds or ice cube trays with a bit of coconut oil.

Mix Dry Ingredients: In a large bowl, whisk together the baking soda, citric acid, cornstarch, and Epsom salt.

Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil, water, rose water (if using), and essential oil. If you’re using food coloring, add a few drops to this mixture.

Blend Ingredients: Gradually add the wet ingredients to the dry mixture, a little at a time, while continuously stirring. The mixture should be slightly damp and hold together when pressed. If it’s too dry, add a tiny bit more water.

Add Rose Petals: Gently fold in the dried rose petals, ensuring they’re evenly distributed throughout the mixture.

Press into Molds: Pack the mixture tightly into your molds, pressing firmly to ensure they hold their shape. If needed, use the back of a spoon or your fingers to press it down well.

Dry the Steamers: Let the steamers dry in the molds for at least 24 hours. Once they are completely dry and hard, gently pop them out of the molds.

Store and Use: Store your shower steamers in an airtight container. To use, place one on the floor of your shower away from direct water flow. As it dissolves, it will release a lovely aroma and essential oils, enhancing your shower experience.

Enjoy the soothing aroma and calming effects of your rose-infused shower steamers, turning your shower into a spa-like retreat!

[ltwilliammowett]

Drowned (boiled) baby - Cooking like a Sailor

A dish with a very morbid name. And it's just a pudding and these were a common dish on board Royal Navy ships in the 18th and 19th centuries. It's not clear where the name comes from, but perhaps it's because of the shape.

But let's get to the recipe:

4 cups flour

1/4 cup sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups raisins

1/2 pound suet, finely grated

Ice water

Now mix the flour, sugar, salt and cinnamon in a large bowl. Now add the sultanas, making sure not to leave them as lumps in the mixture. This won't taste very good later, so mix thoroughly and gradually add the suet and 1-2 tablespoons of ice water. If necessary, add a little more ice water, the end result should be a stiff paste. Shape the mixture into a ball, cover with a damp cloth and leave to rest for 5 minutes.

After this time, continue to knead the ball until it is shiny and elastic, then cover again and leave to rest for another 5 minutes. Finally, knead again for 1-2 minutes.

Shape the dough until a nice, fat, vaguely cylindrical lump. Wrap the pudding fairly loosely in a well floured cloth. Close both ends tightly with a string. Wrap another string loosely around the centre. Immerse the pudding in a pot of rapidly boiling water and cook for 2 1/2 hours, replenishing the water as necessary.

The recipe can be found in: Labscouse and Spotted Dog by Anne Chotzinoff Grossman and Lisa Grossman Thomas

To serve, unwrap, place it on a plate and serve with custard sauce.

I wish you every success and bon appétit.

[hairupintheair]

Trolls Cookbook Text

Troll Slaw

Ingredients

-9 Trolls, shredded -2 pounds of green cabbage -1 Teaspoon Caraway seeds -3 cups of mayonnaise -2 tablespoons white vinegar -1 clove garlic, minced -1 teaspoon dijon mustard -2 carrots, grated (1 cup)

Directions

In a large bowl, toss Trolls with 1 tbsp salt. Cover with ice water, refrigerate for 1 hour. This will preserve their color.

Drain the chilled Trolls, then squeeze in a towel to absorb any excess moisture. While simple, this is the most important step. The dressing will coat much better to a dry Troll.

Return to the large bowl. Stir in carrots and toasted caraway seeds. Add dressing and stir well.

Filet of Troll

Ingredients

-1/2 lbs filet of Trolls, trimmed and tied -5 tablespoons unsalted butter -1 tbsp salt -1 tbsp pepper

Directions

Preheat the oven to 451 degrees F. Place the Trolls on a sheet pan and pat them down. Use your hands to spread the butter over them. If they laugh, don't be alarmed. Trolls are ticklish by nature. Sprinkle the sale and pepper, evenly.

Roast in the oven for exactly 24 minutes. Remove the trolls from the oven, cover them tightly with aluminum foil, and allow them to rest at room temperature for 20 minutes. Remove the strings and slice the filet of trolls thickly.

Beef Trollganoff

Directions

Slice trolls against the grain into 1 inch strips. Trolls may lose color when you begin slicing. This is normal.

Cook Trolls using same skillet until brown. Heat to boil; reduce heat. Cover and simmer for 15 minutes. Stir into Troll mixture. Serve over noodles. Enjoy!

Ingredients

-1 1/2 pounds Troll -8 ounces day-old mushrooms, sliced -2 medium onions, thinly sliced -1/4 cups margarine -1 1/2 cups Troll-flavored broth -1/4 teaspoon salt -1 teaspoon worcestershire sauce -1/2 cup all purpose flour -1 1/2 cups sour cream -3 cups cooked egg noodles

Spicy Tuna Troll

Ingredients -5 cups sushi rice -2 sheets dry seaweed -3 tbsp white sesame seeds -4 lbs sushi-grade Trolls -1 cup mayonnaise -1/4 tbsp of dry chili pepper

Directions

Chop trolls and mix with mayonnaise and chili-pepper. Put a sheet of seaweed on a mat. Spread a portion of rice on top of the sheet. Sprinkle sesame seeds on top of the sushi rice. Please a portion of troll mixture lengthwise on the rice. Roll the mat, pressing forward to shape the sushi into a cylinder. Firmly press the mat and remove it from the sushi.

Cut the rolls into bite size pieces. Enjoy!

Jellied Cassetroll

Ingredients

-1 box of gelatin mix -12-17 Trolls -16 oz of sour cream -8 oz whipped topping -2 cups boiling water

Directions

Dissolve gelatin mixture in boiling water for 2 minutes. Add Trolls, chopped. Blend mixture with a hand mixer until the Trolls and gelatin have adequately mixed. Place in the fridge for 2-3 hours or until the gelatin mixture sets half way.

Lightly fold in the sour cream and whipped topping. Pour the entire mixture into a mold of your choice. This is where you get creative! Troll Hair molds, Trollstice molds, a mold for every occasion!

Fruity Troll Roll

Directions

Mix all the ingredients except chocolate in a large bowl. Stir thoroughly and place on a foil covered tray. Refrigerate until needed.

Form into two logs, using greased hands. If Troll hair protrudes from log, don't worry. This is great for presentation and adds a bit of color to the dish!

Melt chocolate while logs chill. Once melted, pour over logs. You may notice a few shouts or screams when you begin pouring the chocolate. This lets you know the chocolate is the perfect temperature! Chill the logs in the fridge.

Slice with a serrated knife to serve.

[los-plantalones]

Ready for some delicious syrup made from grape hyacinth (muscari) flowers?! LET’S GO.

Ingredients:

1 cup grape hyacinth flowers

1 cup water

2 cups sugar

1 tablespoon lemon juice

Instructions:

Wash the flowers (we REALLY don’t want bugs in our syrup).

Add the flowers to a mason jar or other heat-safe container. Pour 1 cup boiling water over the flowers and let infuse for 1-2 hours (no longer or it can turn bitter!)

Strain the flowers and add the infusion to a pot along with the sugar and lemon juice.

Simmer over medium heat, until the sugar is completely dissolved.

At this point, your syrup is technically done. BUT if you want it to be thicker, you can continue simmering, stirring occasionally, until it’s to your liking.

Remove from heat and pour into a sterilized mason jar. At this point you can either 1) Store your syrup in the fridge if you plan to use it soon, or 2) Water bath can it for long term storage.

YOU DID A SYRUP! This can be used to make lemonade, mixed into cocktails, poured over ice cream. . . you do you!!

[lanasfavorite-daughter]

•°•Hot Girl Tips•°•

Hydrogen peroxide removes period stains

Rubbing alcohol and/or hand sanitizer removes nail polish

The amount of water you need to drink= your weight÷2, then that number÷8 so for example 100÷2=50÷8=6.25 so if you weigh 100 pounds you would need at least six 8oz glasses of water per day

Sugar wax>>> here's a recipe: 1 cup of white sugar, 1/4 cup of water, 1/4 cup of lemon juice (lime works too) combine the ingredients in a saucepan and let them boil until golden brown. The easiest way to test the wax is to have a small bowl of ice water and drop a little bit of the wax into it. When the wax is ready, you'll be able to roll it into a soft ball and it will keep its shape. When this consistency is reached, put it in a glass jar (make sure the jar isn't cold otherwise it will crack) and let it cool off for at least an hour. Once cool, apply it in the opposite direction of hair growth and wax awayyyy

Diy cuticle oil: olive oil and vitamin E oil. You could add a drop or two of essential oil if you want. The amount of oil you need depends on your container so for mine it was a tablespoon of olive oil and 1 teaspoon of vitamin E.

Diy dry shampoo: 3 parts cornstarch and 1 part baking soda.

Healthy drink to ease bloating and get in your vitamins and minerals: 1/2 cucumber, a few sticks of celery, kale or another dark green of your choice, lemon juice, turmeric (a little goes a long way) and ginger. Fresh is best but any ginger you have will work. Fill the blender to the max line with water, and blend until liquid. You can strain it if you want, but you don't have to. It doesn't taste great, but in the long run it is worth ittt

Smelling good is such a wonderful thing for so many reasons. First, pick a scent. Or at the very least a top 3 like I have: vanilla, Dior Blooming Bouquet, and Sol De Janeiro '68. I also use the classic scent from Soap and Glory (rose and bergamot). The first and most important thing is to find a good deodorant. Which one works for you depends on your body chemistry, but dove is always a safe bet :). Next, find a good shower routine. Having all of your shower products smell similar will keep the scent lasting longer. And, of course, shower at least every other day. Washing your hair is different bc your hair washing routine depends on your hair type. And of course you must find a body lotion that matches your other shower products.

Last and final tip for today: keep your nails and hands healthy and pretty by moisturizing your hands with hand cream. I like this one by Burts bees, this one from Eucerin, and this one from Dior (pricey I know but it's w o r t h itt).

That's it! Tysm

[angelkin-food-cake]

White Peach and Rose Sorbet

4 cups white peaches, sliced

2 Tbsp. lemon juice

2 Tbsp. rose water

1 cup sugar

½ cup water

2 Tbsp. lemon juice

rose petals for garnish

In a medium pot, combine the peaches, lemon juice, rose water, sugar and water to a simmer. Cook for about 5 minutes, stirring often, until the sugar has dissolved and the peaches are soft.

Let the mixture cool for about 15 minutes, then pour the contents into the jar of a blender. Puree on high until the mixture is very smooth. Add extra 2 tablespoons of lemon juice and quickly blend for a few more seconds.

Pour the sorbet mixture into an ice cream maker and churn according to directions or just pour it into a metal loaf pan and put in the freezer. Either way, the sorbet should be in the freezer at least 6 to 8 hours.

[foodshowxyz]

Loaded Vegan Hummus Bowls For the Hummus:

1 cup dried chickpeas (or 2 cups cooked/canned chickpeas)

1/2 teaspoon baking soda (if using dried chickpeas)

1/3 cup tahini (sesame paste)

1/4 cup freshly squeezed lemon juice

2 garlic cloves, minced

1/2 teaspoon salt, or to taste

2-4 tablespoons ice water

2 tablespoons olive oil

For the Bowl:

1 cup quinoa (cooked according to package instructions)

1 cup red cabbage, shredded

1 carrot, grated

1 small cucumber, sliced

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup olives, sliced

Fresh parsley or cilantro, chopped

Lemon wedges, for serving

Additional olive oil, for drizzling

Salt and pepper, to taste

Instructions:

1. Prepare the Hummus:

If using dried chickpeas: Soak the chickpeas overnight in plenty of water. Drain and rinse, then boil with 1/2 teaspoon baking soda for about 45 minutes or until tender. Drain and cool.

Blend the hummus ingredients: In a food processor, combine the cooked chickpeas, tahini, lemon juice, minced garlic, and salt. Process until smooth. Slowly add ice water and continue to process until the hummus becomes creamy. Drizzle in olive oil and blend until incorporated.

2. Assemble the Bowls:

Prepare the vegetables: While the chickpeas are cooking, prepare the quinoa and chop all the vegetables.

Build the bowl: Start with a base of quinoa. Add a generous dollop of hummus in the center. Arrange the red cabbage, carrot, cucumber, avocado, cherry tomatoes, and red onion around the hummus.

Garnish and serve: Top with sliced olives and fresh herbs. Drizzle with additional olive oil and squeeze a lemon wedge over it. Season with salt and pepper to taste.

Tips:

Variations: You can add other vegetables like roasted red peppers or artichokes, or include nuts and seeds for extra texture.

Flavor boosts: For a spicy hummus, add a pinch of cayenne pepper or a swirl of sriracha. You can also infuse more flavor into your quinoa by cooking it in vegetable broth instead of water.

[fox-bright]

Rage Cheesecake with Oreo Crust, Whipped Chocolate Ganache Frosting, and Home-Grown Tart Cherry Topping

I took recipe-bits from all over and changed them into something that sounded more like what I wanted, so here's what I did today instead of committing a felony!

RECIPE BEHIND CUT

Oreo crust part:

* 25 Oreos

* 5 tablespoons of melted butter

* Pan--pie pan or springform, depending on how deep a cheesecake you want. This makes a nice, not-too-deep cheesecake in a nine-inch springform; it would be Too Much Filling in a pie pan, which would mean you have extra, and that's always fun too. An eight-inch springform is probably perfect.

1. Preheat oven to 350.

2. You may eat TWO OREOS. Crush the remainder. I have the best time with this when I use a food processor, but if you are *particularly* spirited today, this is a good place to take out some aggression. Just pulverize the things, filling and all, until they are all reduced to the consistency of sand.

3. Add melted butter and mix until it's like *wet* sand.

4. Put buttery chocolate sand into your chosen cooking dish. I use a little jar and push push push pat pat pat until it's all nice and level from the center of the dish to the edge and has no holes.

5. Bake for eight to twelve minutes. You want it to still look a little moist. Do not overcook!

6. Remove from oven and let cool. Don't move the pan around too much before it's cool or you risk fracturing the crust.

Cheesecake part:

* Two packages of cream cheese, room temperature unless you like cream cheese chunks in your cheesecake. No judgment, some people are into that.

* 2/3C white sugar

* 3 eggs

* 3 cups of sour cream (this is a very moist cheesecake!)

* Vanilla to taste

1. Preheat oven to 325F, that's 25 degrees LOWER than for the crust.

2. Cream sugar and cream cheese until smooth.

3. Add eggs, one at a time, mix until just blended.

4. Add all sour cream and vanilla, mix until just homogenous. Don't overmix or you get weird dry pillowy stuff instead of nice dense cheesecake.

5. Cook in prepared crust for approximately 50 minutes, until it's set at the edges but a little jiggly yet in the middle.

Note: Properly you'd do this in a bain marie, but I don't have one, so I wrap the bottom of my springform pan in aluminum foil and set the whole kit and kaboodle into a sturdy cookie sheet, put all that into the preheated oven, and pour water into the cookie sheet once it's safely on the oven rack. If the cheesecake starts to overcook on the top before the center is set, cover it with aluminum foil.

6. Remove from oven; let rest in bain marie/rigged pan for ten minutes before removing springform pan to clean towel. Let rest *there* until it's cool enough to put in the fridge. Cover and chill for two to four hours.

Cherry topping part:

* Sour cherries that have been frozen since last year, or a bag of cherries, or fresh cherries, whichever, approximately 4.5 cups which is too many for just this cheesecake but it's nice to have around anyway

* Granulated sugar to taste

* Corn starch

Or just pick up a can or two of cherry pie filling, in which case you can skip this whole step.

1. Defrost cherries. If you don't do this in a pot, there's a good chance that they will leak precious juice all over your clean counter. Don't be me; thaw that stuff in the pot you'll heat it in.

2. Once they're not a singular ice block but instead a bunch of big ice chunks, turn the temperature on low, maybe around a 2.

3. Once the cherries are separate from each other, add sugar to taste. This changes a lot depending on your cherries' tartness; I eventually used nearly two cups of sugar for around 4.5 cups of cherries. Usually I'd use a good bit less, but they're very tart this time.

4. Cook and cook and cook until the liquid is reduced by about a third.

5. Add corn starch. For those measurements I added about a tablespoon and a half. Remember to make it a slurry before pouring it into the pot; you can either do this with a little water, or you can spoon out some of the cherry syrup (don't burn yourself!), mix that into a little bowl along with the corn starch, and then pour it all into the pot. Bring back to a good bubble for four or five minutes, then remove from heat and allow to come to room temperature.

Whipped chocolate ganache part:

* 1 part heavy cream to 1 part chocolate (I just use Toll House. Everyone says not to do that. It's been fine).

1. Put the chocolate in a heatproof bowl.

2. Warm the cream on the stove until it's juuuust about to start bubbling. Stir frequently so it doesn't get a skin.

3. Remove from heat, pour into heatproof bowl over the chocolate.

4. WALK AWAY. I'm serious. Don't touch it. Don't poke at it. Do not, do NOT, attempt to stir it. Walk away.

5. After five minutes, come back and stir, stir, until it's all one thing. It should be like a very good, very thick chocolate syrup. You *can* just eat this, with a spoon. You can pour it over a cake, or dip strawberries in it. Chilled right as it is, it is a dessert on its own.

6. Let it cool to room temperature.

7. Come back and use your hand mixer or stand mixer to whip it up. This should get to a pipeable consistency; if it doesn't, you may need to incorporate powdered sugar. If you add butter and powdered sugar, you'll get a very stable buttercream.

Finishing part:

1. Remove springform edge from nice cold cheesecake.

2. Pipe or dollop whipped ganache in ring atop the cheesecake.

3. Fill the ring with cooled cherry filling.

4. Garnish further if you'd like. I used decorative Sixlets and some more crushed Oreo.

5. Finished!

[arethinn]

Molded Faerie Dessert (scented with violet or rose) 3 cups whole milk (or half and half cream) ½ cup heavy cream ¼ cup violet liqueur or violet syrup (or 2 tablespoons of rose water) 1 teaspoon ground cardamom A few drops of violet or red food coloring (optional) 1 cup sugar 3 tablespoons unflavored gelatin In a medium saucepan, combine cream and 1 cup milk. Sprinkle gelatin over top. Let stand until softened, about 5 minutes. Gently heat gelatin, milk, and cream mixture over medium-low heat, stirring occasionally until gelatin is dissolved, about 5 minutes. Meanwhile fill a decorative mold (4-to-4½-cup or two 2-to-2½-cup molds) with ice water. Let sit to chill. Remove the gelatin and milk mixture from heat. Pour into a large bowl and add the remaining milk, then stir in your violet syrup or Violette liqueur. Add a touch of food coloring if you wish. Empty the ice water from your mold but do not dry it. (This makes the pudding easier to unmold later). Pour your mixture into your mold. Refrigerate until firm, about 6 hours or overnight.

I feel personally targeted by this recipe.

[mirrortouchedsea]

so i got niki and meru's autumn noon 3 lines recently and i just love the duality of them. himeru vc shiina just made himeru an apple pie and it tastes like autumn :) vs niki himeru-kun asked me to make this pie~! so obviously i had to write something about it. recipe pulled from here btw. i want to do something else with this so you might see a second version of this Eventually but for now you get this.

7 large Granny Smith apples (peeled, cored and sliced into ½ inch slices)

½ cup granulated sugar

½ cup light brown sugar (loosely packed)

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

1 tablespoon lemon juice (plus the zest of half of a lemon)

1 large egg (lightly beaten in a small bowl for egg wash)

2 tablespoons sanding sugar (optional)

The first step to baking a pie is to prepare the dough. Prepare the vinegar and cool water mix and set aside. You were like that mixture to our group when we formed, seemingly out of place but a necessary ingredient to make the finished product taste good. Combine flour, salt, and sugar in a bowl before adding the butter cut up into cubes and cutting it into the dry ingredients. Just like how we needed to be pushed to the limits before we could make something whole. Drizzle the ice water and vinegar mixture over the dry ingredients and mix in with a fork, and make sure ingredients are fully incorporated with your hands. Divide into two disks and set in the fridge to chill. 

Once the pie crust is set, you can begin the next part of the process. HiMERU-kun, I think you’re a lot like an apple pie in a funny sort of way. Hey! I’m just saying! Well let’s prepare the apples, can you peel them, I’ll core and slice them up. When we were living together in the dorms, during the summer, you were such a stranger to us. I would never have guessed that you had such a big sweet tooth with the serious airs you put on for us back then. I’m really glad you’ve been able to relax a bit more, HiMERU-kun and trust us with yourself. Oh, careful that you don’t cut yourself on the peeler! 

With the apples prepared, we can coat them in the other ingredients. I’ve already put the flour, sugar, spices, and lemon juice in the bowl, we just have to mix in the apples. Don’t be afraid to get a bit messy! You know, in the labyrinth for that TV show Vice Prez put us through, I didn’t expect you to be so torn on the decision at the end with your rewards. It’s okay to be selfish sometimes and we totally understand that! We’ll support you until the very end, you know? Make sure the apples are coated as evenly as possible. 

Okay, let’s roll out the pie crust and get these pies put together! The oven should be done preheating soon so we can get it in there when we’re ready! Ah, this makes me think of just all the trips we’ve been on and the shit we’ve pulled. I know you hate Rinne-kun’s pranks but life would be pretty dull without him in it, yeah? He’s really the reason any of us are here in ES right now huh. Hey! I can be sappy about him sometimes and I know you feel the same way don’t even try to deny it! Anyway just put the crust in the pie tin like so. 

Next we’ll fill the pie tin with the filling. Just spoon it in like that and spread it out. If you really think about it, filling a pie can really be a metaphor for becoming friends. Where do you end and where do I start? Oh, so now you’re telling me to not be so sappy? You were the one who wanted to make an apple pie together and you have to deal with me to get it! That’s why I’m trying to teach you how to make it in the first place! 

I’ve rolled out the other piece of the crust so we can just put that on top now and let me carefully cut some vents into it. It’s just to make sure the pie doesn’t explode in the oven, unless you want to spend the rest of the afternoon cleaning the oven too? Now that I’ve cut the vents, we can go around the crust and pinch it closed like this. Even if you look the same as you did all those months ago during the MDM, we can all tell you’ve changed a little. We’ve all grown on you HiMERU-kun~ Agh! Okay I get it I get it I’ll stop with the food metaphors. No I won’t but still. Let’s put the pie shield on and wash the top crust with that egg wash. 

We’ll put it in the oven for 25 minutes first before we take off that shield, just to make sure we don’t burn the pie. We wouldn’t want to burn your mood either, and I like you like this. I’m just saying, I like spending time with you HiMERU-kun, that’s all. What did you want to do while we waited? Dishes would be a good idea so we don’t have to do them later. Do you want to wash or dry? 

After the shield is removed, we’ll put it back in the oven for 35 more minutes to finish baking. The dishes are all put away which leaves us with a little bit of time to relax before we can pull it out and let it cool. Have you ever baked a pie, HiMERU-kun? I should have asked earlier but you did great with this one. Oh, HiMERU-kun our HiMERU-kun has never baked a pie before?! Well there’s a first time for everything and I’m really happy we got to make your first pie together! It’ll taste delicious and I’m sure it’ll end up on Cinnamon’s menu this season too. I meant it earlier when I said you were like an apple pie too, HiMERU-kun. You’re a bit tart at first bite but sweeten up very quickly and I’m glad I get to see this side of you~ Oh, the timer went off! Let’s pull it out to cool. We need to let it cool for a few hours before we can try it, so we can go do something else for a bit--

Ah, HiMERU-kun, what was that? I had something on my lips? And you didn’t get it all the first time? Well I won’t say no to another try~ Just make sure you don’t put your hand on the baking tray. 

[ltwilliammowett]

Cooking like a Sailor- Jam Roly Poly

Jam roly-poly, shirt-sleeve pudding, dead man's arm or dead man's leg is a traditional British pudding that was probably invented in the early 19th century. This pudding is actually just rolled out and filled with delicious strawberry, raspberry or apricot jam and was always a little highlight on the messtable or in the wardroom or even in the great cabin.

But let's get to the recipe. You need: 1/2 pound suet, finely grated 4 cups flour 1/4 cup sugar 1/2 teaspoon salt ice water 12 ounces (350 gr.) jam

Mix the suet, flour sugar and salt in a large bowl. Work in 1-2 tablespoons ice water. Continue gradually adding ice water until you have a stiff paste. Work it with your hands until it forms a ball. Turn it out onto a well floured board. Cover with a damp cloth and let rest for 5 min.

Knead the dough until it is shiny and elastic, cover again, let rest another 5 min, then knead again for 1-2 min. Roll out the dough into a rectangle about 1cm. thick. Spread the jam evenly over the dough, leaving a jamless border about 2,5 cm wide to allow for oozing as the pudding is rolled. Moisten three of the edges with water. Starting at the fourth edge, roll up the pudding, sealing the edges as you go. Seal the final edge to the pudding by pinching the dough together with your fingers to form a seam.

Wrap the pudding tightly in a well floured cloth. Tie securely at both ends and in the middle. Immerse the pudding in a pot with boiling water and cook for 2 1/2 hours, replenishing the water as necessary.

Serve hot with Custard Sauce and enjoy it.

[jewishdragon]

top five soups!!!!!!!!

OK SO

#1 is my uncle's chicken matzah ball soup. Its a family legend of a soup. it's essentially a chicken stew and the signature spice is Hawaij: https://en.wikipedia.org/wiki/Hawaij. it WILL stain anything it gets on yellow and its WONT come out. 100000/10 soup. On the application to the college I eventually went to the final application question was "what is one food you would cook for the admission team?" and I put this soup. (recipe will be under the cut)

#2: UDON AND RAMEN. both rank the same. slurp slurp noodles ohmmygod

#3: just a hearty meat and veggie soup plz

#4: spaghettios counts as soup sorry. so i guess cheesy-tomato soup. yum yum.

#5: melted ice cream that I eat like a soup

OK NOW FOR THE LEGENDARY SOUP RECIPE:

Matzo Ball Soup

Recipe from: Mum

Makes:

1 whole 8-piece chicken

1 turnip, chunked

1 rutabaga, chunked

2-3 large carrots, diced

1 onion, diced

1 head of whole garlic cloves

Lots of whole fresh parsley

1 tbsp Osem soup flavoring

1 Manischewitz Matzo Ball Soup Mix

Tons of Hawaij

Put a whole 8-piece chicken in a large pot with water. Bring to boil, skimming off the schmaltz that will gather on the top. (Schmaltz is a foamy-like fatty substance that appears on the rim.) Stop when the foam stops forming on the top of the soup.

While the chicken boils/cooks, chop up one turnip, one rutabaga, two to three large carrots, and one onion (just depends on preference). Add these to the pot along with whole garlic cloves. Add Osem chicken soup seasoning (to taste), about one tablespoon. Note this adds a good amount of salt to the soup. For richer flavor, you can use chicken/bone broth for the base soup as well. If you do this, add less water in the beginning as this will add volume.

Use Manischewitz matzo ball soup mix to make matzo balls (follow its instructions) and add the soup mix to the pot. Add tons of Hawaij (turmeric-like spice from the middle east). Must be Hawaij MARAK (marak = soup). Add in lots of whole parsley.

Note on adding matzo balls to soup: they take time to absorb the soup into the ball, but also get mushier as they sit in the liquid longer. So, add them whenever you decide, weighing these factors.

Optional: after a long time of simmering on low boil, remove the chicken and de-bone so you do not have to deal with that while eating. I do this by shredding it with two forks so I do not have to touch the boiling hot chicken. My mom does this by hand, burning her fingers.

*my uncle also sues potato in this soup but my family dislikes potato in soup so we removed it. feel free to add that back in! add different veggies. it will all taste of hawaij in the end.

[forkfulofflavor]

Gooey Chocolate Chip Cookie Pie Ingredients: Filling: 2 eggs, beaten 1/2 cup flour 1/2 cup pure cane sugar 1/2 cup pure cane dark brown sugar 1 cup melted butter, cooled 1 cup milk chocolate or semi-sweet chocolate chips 1/2 cup chopped walnuts 1 teaspoon vanilla 1 unbaked 9-inch pie shell Pie Crust (for one 9-inch single crust): 1 cup flour 1/2 cup vegetable shortening 1 tablespoon sugar 1/8 teaspoon baking powder 1/2 teaspoon salt 1/4 cup cold water Directions: Pie Crust In a large bowl, combine flour, sugar, baking powder, and salt. Use a fork to cut in the shortening until the mixture resembles coarse crumbs. Add cold water all at once and stir 3-4 times to form a dough ball. Roll out the dough on a heavily floured surface and place it into a 9-inch pie plate. Set aside for filling. Filling and Baking Preheat the oven to 325°F (160°C). Melt butter in a microwave-safe bowl for 1 minute, stir, and let sit to cool to room temperature. In a large bowl, whisk the eggs until fully combined, then stir in flour, cane sugar, and brown sugar. Gradually whisk in the cooled melted butter, ensuring it’s fully incorporated. Fold in chocolate chips, walnuts, and vanilla, then pour the filling into the prepared pie shell. Place a rimmed baking sheet on the oven rack below the pie to catch any butter that may bubble out during baking. Bake for 1 hour. Allow the pie to cool for 30 minutes to 1 hour before serving. It’s best served warm. Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour, 20 minutes Kcal: 420 kcal per slice | Servings: 8 servings This Gooey Chocolate Chip Cookie Pie is the ultimate dessert for chocolate lovers and pie enthusiasts alike. Imagine the comforting warmth of a fresh chocolate chip cookie baked into a soft, buttery pie crust. With melty chocolate chips, nutty walnuts, and a rich filling, each slice delivers an indulgent, gooey bite that melts in your mouth. Perfect for any gathering or as a cozy treat at home, this cookie pie is best served warm, letting the chocolate remain soft and gooey. The subtle crunch from chopped walnuts adds a delightful texture, perfectly balancing the creamy chocolate and buttery crust. Serve it with a scoop of vanilla ice cream for the ultimate dessert experience!