#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.

[honeytonedhottie]

taking control of ur wellness (tips and tricks to be ur healthiest most vibrant you)⋆.ೃ࿔*:･✍🏽🌸

you must treat ur body like the temple that it is. love every inch of urself and out of love for urself, take good care of it. in this post we'll explore how to take control of ur wellness and overall take better care of urself from the inside out…💬🎀

THE MAINTENANCE ;

maintaining ur health by taking supplements is something that i do and its made a big difference in my health. because im taking my vitamins and supplements i feel a lot better and i dont get sick often at all.

♡ invest in a cute vitamin box to inspire u to take ur vitamins

i take a daily multivitamin in the morning and at night i take magnesium + D3 because its helped me fix my sleep schedule and just have better quality of sleep. plus its a better alternative to melatonin ᡣ𐭩 •｡ꪆৎ ˚⋅✍🏽

DISCLAIMER : its crucial for u to do ur own research when it comes to ur health so make sure that u do that before applying anything that u learn on the internet for ur own safety!…💬🎀

♡ chia seed water every morning

make sure that ur not consuming more than 1-2 tbsp of chia seeds a day but i put 2 tablespoons of chia seeds in my water every morning cuz its an amazing source of fiber, and they're rich in omega-3 fatty acids and other vitamins and minerals.

♡ if im experiencing inflammation i'll take some warm water, turmeric and some lemon

♡ chlorophyll water (bonus points if u add a lemon wedge)

chlorophyll is an internal deodorizer! it helps to detoxify the body by binding to and eliminating toxins, heavy metals, and harmful substances. it also helps with skin concerns like acne 💕

♡ dry brushing

dry brushing is something else that i do that has an impact on my health. dry brushing unclogs pores in the exfoliation process. it also helps detoxify your skin by increasing blood circulation and promoting lymph flow/drainage. so not only am i exfoliating for softer more princessy skin, im also promoting my lymph flow and increasing my blood circulation.

THE IMPORTANCE OF HYDRATION ;

i know everyone always talks about how important it is to drink water and its lowkey overdone but its TRUE. water is so SO important. if u have difficulty drinking enough water invest in a cute water bottle with a straw. i say with a straw cuz i feel like personally, im more inclined to drink water if its out of a straw.

YOU ARE WHAT YOU EAT ;

when ur eating, try focusing on how the food ur eating is making you feel. everyones body responds differently to different foods so by noticing how u feel after eating something, you can have a better idea of what u should continue eating and what u should steer clear of. with that being said, lets get into this section. 🗒️

something else that i wanted to yap about in this section is that there is a difference between restricting urself and self control. eating shouldn't be bringing u anxiety and ur allowed to let urself live. so eat to feel satiated and happy, dont eat to the point where you feel sick and like u can barely move.

something that has helped me be more conscious of what im choosing to fuel my body with is the 80-20 rule. choose the healthier option 80% of the time and the 20% of the time eat yummy pastries and cakes 💕

if ur someone who has difficulty eating vegetables, try cooking them in a different way and seasoning them adequately to make them yummy, masking them in different dishes. OR if that doesnt work for u get ur veggies in smoothies. cuz u gotta get in some fruits and vegetables.

im someone who loves to have a fun drink in the mornings and during the day so i've been super obsessed with making my own smoothies. my smoothie formula is super simple and it has never failed me.

(1-2 fruits + collagen powder/protein powder + almond milk + a bit of honey/maple syrup + ice)…💬🎀

some more wellness drinks and juicing recipes →

♡ apple + lemon + kale + honey + water

♡ grapefruit + lemon + kale + water

ALL ABOUT PROBIOTICS ;

probiotics are the good bacteria that live in your gut, working hard to keep your digestive system balanced and healthy. SO if you’re dealing with bloating, fatigue, or even skin issues, it might be time to show your gut some love.

♡ kimchi

♡ greek yogurt

♡ kefir

♡ pickles

♡ kombucha

MOVING YOUR BODY ;

moving ur body is also super duper important, not only for ur physical well being but also for ur mental wellbeing so make sure that ur getting physical activity every single day.

whether thats going to the gym, stretching, playing a sport, going on walks, dancing etc. there are literally SO many ways that u can move ur body and enjoy urself ᡣ𐭩 •｡ꪆৎ ˚⋅ some things that i like to do to stay active are →

♡ dancing ♡ stretching ♡ jump-roping (my favorite) ♡ walking

the trick to this is using the stair master machine OR if u dont have one in ur gym, u can just go on the treadmill at an incline for like 30 minutes or however long u can, and putting ur hands up to ur head and keeping ur posture straight. aim for at least a 5-10% incline, but you can go higher depending on your fitness level…💬🎀

or ofc u can go on walks with ur pet or ✨hot girl walks✨ and walk while listening to a podcast, literally whatever u prefer.

♡ pilates/workouts that i can follow along with on youtube

a fun way to keep track of the workouts that u consistently do is to make a workout book like i did. that way i can have everything at my fingertips right when i need it 💕🗒️

[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.

[georgiapeach30513]

Red One Watch Party Menu Idea

Rudolph's Tipsy Spritz

2 ounces vodka

1 ounces orange juice

1 ounces cranberry juice

1.5 ounces ginger ale

Splash of maraschino cherry juice

Splash of lemon juice

Fresh cranberries for garnish (optional)

Rosemary sprig for garnish (optional)

Christmas Mistletoe Margarita

2 ½ cups orange juice chilled

2 ½ cups cranberry juice chilled

2 cups 7UP chilled

2 cups tequila chilled

½ cup maraschino cherry juice chilled

¼ cup lemon juice

Cranberries and rosemary sprigs for garnish optional

Gingerbread Spiced Rum

2 ounces spiced rum

1 ounce gingerbread syrup

1 ounce fresh lemon juice

1/2 ounce apple cider

2 dashes aromatic bitters

Cinnamon stick for garnish

Star anise for garnish

Lemon peel for garnish

Winter Jack Caramel Warmer

2 oz Jack Daniel's Winter Jack Tennessee Cider

1 oz caramel sauce

4 oz half and half

Cinnamon sticks

Grated nutmeg

1. Fill a shaker with ice and add the spiced rum, gingerbread syrup, fresh lemon juice, apple cider, and aromatic bitters. 2. Shake the ingredients well until chilled. 3. Strain the mixture into a chilled glass. 4. Garnish the cocktail with a cinnamon stick, star anise, and a twist of lemon peel. 5. Serve immediately and enjoy your Gingerbread Spiced Rum cocktail.

Santa's Hat Shirley Temple

2 Tbsp confectioners sugar

1 tsp water

3 Tbsp shredded sweetened coconut

1 Tbsp grenadine

Ginger ale

Lemon-lime soda (e.g., Sprite or 7-Up)

2-3 maraschino cherries

1 candy cane

Combine confectioners sugar and water to create a sugar mixture in a small plate, and place shredded coconut on a separate small plate.

Dip the rim of a glass in the sugar mixture and then immediately dip it in the coconut to coat the rim.

Fill the prepared glass with ice, then add grenadine.

Fill the remainder of the glass with equal parts ginger ale and lemon-lime soda.

Garnish with 2-3 maraschino cherries and a candy cane.

Cranberry Christmas Punch

1/2 cup cranberry juice

1/4 cup orange juice

1/4 cup pomegranate juice

1 tablespoon lime juice

Sparkling water

Cinnamon Maple Sour

1/2 cup apple cider

1 tablespoon lemon juice

1 tablespoon maple syrup

1/4 teaspoon ground cinnamon

Gingerbread Men with Espresso Frosting

1 stick (1/2 cup) Unsalted Butter, melted

3 cups powdered sugar

1-2 teaspoons instant espresso powder (optional)

1 teaspoon vanilla extract

1/4 cup Heavy Whipping Cream

assorted sprinkles, for decorating

Santa's Cookies

Hot Chocolate with homemade Marshmallow Fluff

Naughty Lister Coal

[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

[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.

[disastergay]

Mug Brownie: Autism Edition☕

When you try to make a microwave brownie, does the image below look like your result?

Are you tired of ~trying to make a brownie in the microwave~ by following some recipe you found online, only for it to taste like shit because the ratio of oil/sugar/flour to brownie mix is an overpowering assault on your senses?

Or maybe you don't even bother trying because the instructions are unclear and you'd rather not risk fucking it up "just in case" using a wooden spoon instead of a plastic one might make your kitchen explode?

Maybe it's even worse - maybe you did everything right and followed the instructions perfectly, but you can't for the life of you tell if the final product came out right and don't feel like setting yourself up for an unpleasant surprise.

Well, I'm here to share with you the one tried and true microwave/mug brownie recipe that works for me.

Ingredients

Here's what you'll need:

A mug of some kind (doesn't HAVE to be a mug but needs to be mug shaped + microwave safe)

2 and 1/2 tablespoons (TBSP) of brownie mix or cocoa powder

1 and 1/2 TBSP of all purpose flour -> 1 TBSP only if you don't want to be able to taste the flour slightly (this is what people mean when they say brownies taste "cakey")

1 TBSP granulated white sugar -> add another if you want to make it more sweet than tart OR only use 1/2 TBSP if you don't want to be able to taste more sweetness than tartness

ALWAYS* mix your dry ingredients together in the mug before you add in the liquids. (*The only exception being any chocolate chips you add, those can go in at the end or the start, it has no bearing on the recipe.)

Once you've done that, add the following:

1 TBSP of canola, vegetable OR olive oil -> the more you add, the smoother and richer it will get, but the harder it will be to cook and physically eat

2 TBSP water (to be added at the very end because it needs to be mixed in quickly)

Final Prep

Stir your ingredients together for at least 15-30 seconds or long enough to completely mix the dry and wet stuff together. If you've made normal brownies before, this should look like brownie mix right before it goes in the oven.

Check the wattage of your microwave. Most of the recipes I saw accounted for a 1000 watt or less microwave and recommended microwaving for about 30 seconds at full power. However, mine is around 1200w and I get the best results from microwaving for 45 seconds at full power. If you can't figure out what wattage your microwave has, just start with 30 seconds at full blast and add on 15 second intervals from there. It might take some experimentation on your part to get the recipe perfect.

When it's fully cooked, your mug brownie should look kind of puffed up like a mini lava cake. It probably won't fill up much of your mug at all, but trust me, it'll be dense. The texture might surprise you because it's a little more mousse-like than your average crispy-topped oven brownie, but the overall taste should be pretty similar.

It will also be HOT when it first comes out, so wait at least a minute and a half for it to cool down a bit and blow on your fork/spoon before putting any of it in your mouth.

TW: Trypophobia - Every single time I successfully make this recipe, the imprint of popped air bubbles looks like a bunch of little holes clustered close together. If that's something that would bother you, don't look directly into the mug when you finish microwaving it - stick a toothpick inside to gage how goopy the brownie is instead.

Additional Tips

Drink a glass of milk milk/eat a scoop of ice cream with your brownie. This will help balance the heat of the brownie and its overpowering chocolatey taste, if that's something that's been a sensory issue for you in the past.

Chocolate chips, being heavier, tend to migrate towards the bottom of the mug, so don't be afraid to get in there and swipe around with your utensil to more evenly distribute them around the brownie.

Add whatever extra toppings you want! I'd recommend sweet things like bits of candy/chocolate though.

As someone who recently had major oral surgery and hasn't been allowed to bite down or chew any of my food for weeks, this recipe is very easy to swallow and digest. If you've just had wisdom tooth surgery or something similar, as long as you use plastic utensils and make your tongue do most of the work, you should be able to eat this with ease.

Eat slowly. Trust me when I tell you that you're underestimating just how filling this brownie will be. These have easily lasted me 2-3 meals because my sensory-specific satiety keeps burning out halfway through eating them.

Store your leftovers in the fridge. You can just leave what's left of the brownie in the mug for this part. They keep well and you can always heat them up again!

When you're 100% done with it, drizzle liquid soap in the mug and fill it up with water to let it soak before washing it. This will make it easier to get all the extra gunk out whether you wash your dishes by hand or use a dishwasher.

🦴🍎🦷

[recipess01]

Yamy yam delicious Smoothie ideas 🥑🍓🥭🍒🍓🍊🫐🍇😍👇 ✅️ Ingredients: 1 ripe banana🍌 1 cup fresh or frozen pineapple chunks 1 cup fresh or frozen mango chunks 1/2 cup Greek yogurt 1/2 cup orange juice or any preferred juice 1/2 cup coconut milk or any preferred milk 🥛 1 tablespoon honey or maple syrup 1/2 cup ice cubes 🧊 ✅️ Ingredients: 1 ripe banana🍌 1 cup chopped lettuce 🥬 1/2 cucumber, peeled and chopped 1/2 cup Greek yogurt 1/2 cup coconut water or any preferred liquid 1 tablespoon honey or maple syrup 1/2 cup ice cubes 🧊 1 teaspoon fresh lemon juice 🍊 ✅️ Ingredients: 1 ripe banana🍌 1 cup fresh or frozen strawberries 1/2 cup fresh or frozen raspberries 1/2 cup Greek yogurt 1/2 cup milk 🥛 1 tablespoon honey or maple syrup 1/2 cup ice cubes 🧊 1/2 teaspoon vanilla extract

follow me and take my ebook

[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.

[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.

[marhor9879]

Apple Cider Pie

Ingredients

For the Crust

325 grams (2 1/2 cups) all purpose flour

2 teaspoons sugar

1/2 teaspoon salt

1/2 cup shortening, cut into small pieces and chilled

8 tablespoons cold unsalted butter, cut into small pieces

6 to 8 tablespoons ice water

For the Pie Filling

2 cups apple cider

6 cups peeled and cored apple slices. Mine were about 1/4 to 1/2 inch thick.

1 tablespoon fresh lemon juice

2/3 cup sugar

2 tablespoons flour or cornstarch

1/2 teaspoon cinnamon

1 teaspoon apple pie spice or any combination of spices that you prefer

1 ounce melted butter

1 tablespoon sanding sugar or granulated sugar

Instructions

To Prepare the Pie Crust

Pulse all of the ingredients together except the water in the bowl of a food processor until you have a coarse crumb.

Add 6 tablespoons of the water and pulse until the dough comes together into large clumps. Add more water if needed for the dough to come together.

Divide the dough into two pieces and form them into disks. Wrap them with plastic wrap and refrigerate for at least an hour and up to three days. You can also freeze it for later.

To Make the Pie

Remove one disk of the pie crust, roll it out on a lightly floured surface so that it will fit a 9 to 10 inch pie pan. Fit it into the pie pan and place it in the refrigerator. Roll out the second disk and place it on a dinner plate in the refrigerator.

Bring the apple cider to a boil over high heat and reduce it to 1/2 Cup. This can take from 15 to 40 minutes depending on your pan. Check on it regularly. Set the reduced cider aside to cool completely.

Preheat the oven to 375 degrees F. Whisk the flour and spices together. Toss the apple slices with the lemon juice, and then toss the slices with the sugar, flour, and spice mixture.

Add the apples to the pie shell, making sure not to leave behind any of the sugar/spice mixture. Pour the apple cider reduction over the apple slices.

Place the remaining crust over everything and press the two crusts together. Cut slits into the top crust, brush with butter, and sprinkle with the sparkling sugar. Place the pie dish onto a baking sheet.

Bake for 50 to 60 minutes until golden brown.

Let cool on a wire rack.

[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!