#Texturizing powder for added volume

[expulence]

💎💄Luxury Makeup 𝐍𝐄𝐄𝐃𝐒 for a Flawless Look💄💎

With the popularity of skincare these past few years came the desire to achieve a more natural 'your-skin-but-better' makeup look.

♡...Enter the 𝓒𝓵𝓮𝓪𝓷 𝓖𝓲𝓻𝓵 makeup look...♡

It was characterised by minimal use of makeup and an emphasis on enhancing your natural beauty. The foundation needs to look like skin, and the lipstick like natural healthy and plump lips. As simple as this all sounds, it is quite an art form.

So where do you start?

Well, when it comes to achieving a flawless makeup look, quality products can make all the difference. Investing in luxury makeup can elevate your beauty routine and give you a professional finish. Furthermore as high-end products are concerned, a little goes a long way.

Here's a curated list of essential luxury makeup products that you might need in your collection:

𝕮𝖔𝖒𝖕𝖑𝖊𝖝𝖎𝖔𝖓:

A high-quality foundation is the key to a flawless base. Look for a luxury foundation that matches your skin tone perfectly and provides a smooth, even coverage. Brands like Dior and Giorgio Armani offer a range of luxurious foundations that blend seamlessly into the skin, giving you a natural yet polished finish. A good quality concealer can make stubborn blemishes vanish without a thick and unnatural finish.

How to Use:

Apply the foundation using a beauty blender or a foundation brush, starting from the center of your face and blending outwards. Make sure to blend well into your jawline and neck for a seamless look. Start with a light layer and be sure to spot conceal any visible blemishes. This creates a flawless base without the cakey look of layered foundation.

High-end Foundatation/Base Recomendations:

Dior Face and Body Foundation

Giorgio Armani Luminous Silk Foundation

NARS Radiant Creamy Concealer

𝕷𝖆𝖘𝖍𝖊𝖘:

No makeup look is complete without mascara. A luxury mascara can add volume, length, and definition to your lashes, instantly opening up your eyes and making them pop. Choose a higher-end mascara from brands like Too Faced or Yves Saint Laurent for a smoother application, intense pigmentation and long-lasting wear.

How to Use:

Start by curling your lashes with an eyelash curler, then apply the mascara from the roots to the tips in a gentle zig-zag motion. Build up layers for added volume and intensity.

High-end Mascara Recomendations:

Too Face Better Than Sex Mascara

MAC Extended Play Lash

𝕷𝖎𝖕𝖘:

A swipe of luxury lipstick can instantly elevate your look and add a touch of glamour. Opt for a smooth that compliments your skintone from brands like Tom Ford or Charlotte Tilbury for a creamy, long-lasting formula that feels comfortable on the lips. Some sheer lipgloss further elevates the look and adds to the glowy final product.

How to Use:

Start by outlining your lips with a lip liner for precision, then fill in the lips with the subdued lipstick shade of your choice. Ad a layer of clear, light pink of peachy lip gloss for an extra glow.

High-end Lipstick/Lipgloss Recomendations:

Bobbi Brown Luxe Lip Color

LANEIGE Lip Glowy Balm

𝕰𝖞𝖊𝖘 𝖆𝖓𝖉 𝕭𝖗𝖔𝖜𝖘:

A versatile eyeshadow palette is a must-have for creating a variety of eye looks, from subtle daytime glam to sultry evening styles. Invest in a luxury palette from brands like Natasha Denona or Pat McGrath for a range of pigmented shades and buttery textures. A single decent brow pencil can last you ages and carry you through various looks too.

How to use:

Start by applying an eyeshadow primer and choosing neutral shades that complement your skin tone. Apply a transition shade in the crease, followed by a light shimmer shade on the eyelid. Blend the edges for a seamless gradient and define the lash line with a dark eyeshadow powde. For your brows, brush them in the direction of hair growth, fill in the soparc3 areas gently with a brow pencil or powder for a more natural look.

High-end Eyeshadow/Brow Recomendations:

LAURA GELLER NEW YORK The Delectables Earthy Essentials Baked Eyeshadow Palette

Anastasia Beverly Hills - Brow Wiz

By incorporating these luxury makeup must-haves into your beauty routine, you can achieve a flawless look that exudes sophistication and elegance. Experiment with different shades and techniques to discover what works best for you, and enjoy the transformative power of high-quality makeup products.

But never forget..

💰𝐐𝐮𝐚𝐥𝐢𝐭𝐲 𝐨𝐯𝐞𝐫 𝐐𝐮𝐚𝐧𝐭𝐢𝐭𝐲💰

[najia-cooks]

[ID: A slice of dark brown cake garnished with dried sorrel on a plate dotted with dried raisins and currants. End ID]

Jamaican black cake (optionally halal)

Black cake is a kind of fruit cake flavored with rum and spices and colored with burnt sugar. Variations on the cake are eaten throughout the Caribbean, primarily during Christmas but also for Easter or other celebrations such as weddings or birthdays. Dried fruits soaked in rum and wine, molasses, lime juice, warm spices, and sometimes rosewater produce the signature deeply fruity taste of Jamaican versions of the cake. Black cake often has a dense, smooth, pudding-like texture; I’ve made my halal version reduced gluten, to mimic the gluten-inhibiting effects of alcohol and produce that melt-in-your-mouth effect.

This recipe was requested by a patron; you can request recipes or vote on what I upload next by joining my Patreon.

Recipe under the cut!

Makes one 8" cake.

Ingredients:

For the cake:

1 cup (120g) all-purpose flour (substitute almond meal for a gluten-free version)

1/2 cup (55g) almond meal (substitute all-purpose flour if using rum)

1/2 cup non-dairy margarine, softened

1 cup unrefined sugar (such as muscavado or sucanat), or organic light brown sugar

3 Tbsp Jamaican or Caribbean molasses (if using brown sugar instead of unrefined)

3 Tbsp neutral oil, such as canola

2 Tbsp water or rosewater

1 tsp ground cinnamon, or 2-inch piece cinnamon stick

1/2 tsp ground nutmeg, or 1 tsp freshly grated

1/2 tsp ground allspice (preferably Jamaican), or 16 allspice berries

1/2 tsp ground cloves, or 16 whole cloves

1/2 tsp ground mace, or 1 head

5 Tbsp Caribbean browning (store-bought may be too bitter; taste and maybe use less)

Juice of 1 lime (about 2 Tbsp)

Zest of 1 lime

1 Tbsp baking powder

1/2 tsp table salt

2 cups (460g) soaked fruit mixture

1 tsp vanilla extract

1 tsp almond extract

My freshly ground spices totalled 9 grams; because freshly ground spices incorporate more air, you may want to include a bit more than I used by volume to account for settling.

Organic brown sugar is evaporated from cane juice and retains some of its original molasses, but less than unrefined sugars do. Non-organic brown sugars may be refined sugars with molasses added back in. Organic brown sugar is sure to be vegetarian (not filtered with bone char)—other refined sugars may or may not be suitable for vegetarians.

Unrefined sugars such as muscovado retain more of their original cane molasses, but they may clump and need to be grated before they can be used in baking. Sucanat is an unrefined sugar that should be pourable.

For the soaked fruit:

1 1/3 cup (130g) mixed black raisins, dried prunes, dried currants, and dried cherries

About 1/2 cup white rum (Wray and Newphew overproof rum is popular in Jamaica)

About 1/2 cup sweet red wine (commonly, Wray and Nephew red label)

Black raisins, prunes, currants, and dried cherries are the most typical fruits to use in black fruit cake. Many Jamaicans today also include mixed peel and red or green glacé cherries. Most recipes include more prunes and raisins than other fruits, but prunes make the cake too bitter for some people's taste; consult your own preference.

Most recipes call for “white rum,” but there is no clear dividing line in terms of flavor between “white” and “dark” rum. Some light rums are the result of ageing and subsequent filtering, while some dark rums have been aged less but have had color or molasses added in. If in doubt, just use something you like!

For the halal rum and wine mixture:

My halal 'rum' uses fruits, herbs, and spices that mimic the funky, fruity, vegetal notes of a Jamaican rum; it also takes inspiration from other drinks common in Jamaica. Ripe fruit is a source of the esthers that give rum its signature fermented taste, while sorrel and malta help to produce a well-rounded flavor. The point is not necessarily to taste ‘like’ rum, but to replace its complexity in the cake.

1 cup water or coconut water

1/2 black overripe banana or plantain, with its peel

Other ripe fruit, such as a handful of raspberries or a few slices of mango (optional)

1 Tbsp (2g) dried sorrel (hibiscus; optional)

1/2 inch chunk (5g) ginger

2-inch piece (2g) Ceylon cinnamon

2-inch piece (2g) cassia cinnamon (I used a mix of Chinese and Indonesian)

4 whole cloves

6 allspice berries

1/4 tsp grated nutmeg

A few pieces (1g) dried orange peel, or zest of one orange

2 ciliment (bay rum) leaves

1 Indian bay leaf (tej patta)

2 Tbsp West Indian molasses, or malta (Jamaican soft drink)

1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 cup red grape juice (in place of the wine)

Any ingredients you don't have (except for the grape juice) may be omitted.

Instructions:

For the halal rum and wine mixture:

1. Roughly crush ginger and spices in a mortar and pestle or with the flat of a knife. Simmer fruit, sorrel, spices, bay leaves, and orange peel, covered, in water or coconut water for 10 minutes. Remove from heat and allow to steep for about an hour, still covered.

2. Strain mixture through a nut milk bag or coffee filter to remove fruit pulp. Mix in extracts, molasses or malta, and grape juice.

3. Top up mixture with more water if necessary to achieve a total volume of 1 1/3 cup (315mL).

For the soaked fruit:

1. Combine all fruits (including mixed peel and glacé cherries, if using) with enough rum and wine mixture to cover in a large glass jar. If using the halal rum and wine mixture, you should have at least 1/4 cup of it left over.

2. Soak dried fruits for a minimum of a week and up to a year (if using rum). Some bakers begin soaking fruit for the next year's cake immediately after Christmas! Keep fruits at room temperature while soaking if you're using rum, or in the fridge if not using alcohol. Occasionally check back and top up the liquid if the fruits soak some of it up and are no longer covered.

You may also choose to simmer the fruits for a few minutes and then soak them for a few hours if you're in a hurry.

3. Optionally, grind soaked fruits in a blender or food processor until smooth and paste-like. Whether you keep the fruits whole or grind them depends on what texture you want in your cake; I ground them to create a smooth, dense texture.

For the cake:

1. Whisk together all dry ingredients except for sugar (flour, almond meal, lime zest, spices, baking powder, salt) in a large mixing bowl.

2. Beat 1/2 cup softened margarine in a medium bowl with an electric beater until smooth. Add 1 cup sugar and beat for several more minutes until creamy to incorporate air.

3. Place 2 Tbsp water or rosewater in a small bowl and slowly add 3 Tbsp oil while whisking to create an emulsion. Slowly add the mixture to the creamed margarine, continuing to beat.

4. Slowly add 2 Tbsp lime juice and vanilla and almond extracts (1 tsp each) while mixing with a wooden spoon or rubber spatula. Add 2 cups (about 460g) fruit paste, 5 Tbsp browning, and 3 Tbsp molasses (if using brown rather than unrefined sugar) and mix.

5. Add flour mixture a little at a time and fold until well combined, with no remaining dry spots.

6. Bake in a parchment-paper-lined 8" cake pan at 250 °F (120 °C) for about 2 1/2 hours, until a toothpick inserted into the center of the cake comes out clean. The low temperature and long cooking time help to give the cake its smooth, dense texture.

7. As soon as you remove the cake from the oven, pour about 1/4 cup of your rum and wine mixture over the cake—this makes the cake very moist, as well as ensuring that the more volatile aromatics in the rum don’t disappear during baking.

8. Spray the cake with the wine and rum mixture every few days. It will be at its best a few days after baking!

The cake may be stored in an airtight container at room temperature for about 5 days (then moved to the fridge and stored for another week) if containing rum; a halal version will need to be stored in the fridge from the beginning.

[the-squeeze-inn]

Ingredients

Gluten free pumpkin sponge:

3 US large/UK medium eggs, room temperature

150 g (¾ cup) caster/superfine or granulated sugar

150 g (⅔ cup) canned pumpkin puree

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

80 g (⅔ cup) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)

¾ tsp xanthan gum (If your gluten free flour blend already contains xanthan gum, reduce the amount to ½ tsp.)

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

Vanilla cream cheese filling:

155 g (⅔ cup) heavy/double cream, cold from the fridge

60-80 g (½-⅔ cup) powdered/icing sugar, sifted (depending on how sweet you want the filling to be)

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

150 g (⅔ cup) cream cheese, cold from the fridge

You will also need:

1-2 tbsp powdered/icing sugar, for dusting the top of the cake

Instructions

Gluten free pumpkin sponge:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 10x15-inch (25x38cm) rimmed baking sheet with parchment/baking paper.

Using a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whisk the eggs and sugar together until pale, thick, fluffy and about tripled in volume (the ribbon stage). This should take about 5-7 minutes on a high speed setting.

Add the pumpkin puree and vanilla, and whisk briefly until combined.

In a separate bowl, sift together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

Add the dry ingredients to the egg mixture and whisk well for about 15-30 seconds until no flour clumps remain. Scrape down the bottom and sides of the bowl to prevent any unmixed patches. The final batter will be smooth and fairly fluffy in texture.

Transfer the batter into the lined baking sheet and smooth it out into an even layer. You can tap it a few times on the counter to make it perfectly level and also to get rid of any large trapped air pockets.

Bake at 350ºF (180ºC) for about 12-14 minutes or until well risen, golden on top, soft and spongy to the touch, and an inserted toothpick comes out clean.

Immediately out of the oven, cover the baking sheet with a large sheet of aluminium foil. Allow to cool to room temperature or lukewarm – ideally, the temperature of the sponge shouldn't drop below 72ºF (22ºC).

Tip: Covering the sponge with aluminium foil traps the moisture within the sponge, making it much more pliable and flexible – and therefore less likely to crack when you roll it.

Vanilla cream cheese filling:

You can prepare this filling by hand with a large balloon whisk, using a stand mixer fitted with the whisk attachment, or with a hand mixer fitted with the double beaters.

If using a stand or a hand mixer, whisk the filling on a low speed setting. This gives you better control over the texture/consistency of the filling and it lowers the chances of over-whipping it.

In a large bowl, whisk together the heavy/double cream and powdered/icing sugar until soft peaks form.

In a separate bowl, whisk the cream cheese until it's smooth and looser in texture.

Add the cream cheese and vanilla to the whipped cream, and whisk until well combined and soft peaks form.

Assembling the pumpkin roll:

Once the sponge is sufficiently cooled, remove the sheet of aluminium foil and loosen the sponge from the edges of the baking sheet with an offset spatula or a thin knife.

Tip: For the next steps, you can work with the sponge still in the baking sheet, or you can carefully slide it off the baking sheet onto a work surface – either option works well.

Spoon dollops of the filling evenly over the sponge, and use a small offset spatula to spread it out into an even layer all the way to the edges.

Note that when assembling the pumpkin roll, you want to get a 10-inch/25cm long pumpkin roll, starting out with a 10x15-inch/25x38cm sponge.

Turn the sponge so that a short edge is closest to you.

Using the parchment/baking paper underneath (the one that lines the baking sheet) to help you, lift the edge of the sponge closest to you and gently fold it over itself to start the roll.

Gently lift the parchment paper to continue the roll all the way to the end (so that the sponge rolls away from you) – the parchment paper should easily peel away from the sponge as you roll it. You should get a crack-free 10-inch (25cm) long pumpkin roll.

Tip: Make sure to keep the roll fairly tight from the very beginning, otherwise you’ll be left with an empty hole in the centre of your pumpkin roll.

Dust the pumpkin roll with some powdered/icing sugar before slicing and serving.

[charon-c]

Architectural Fantasy 93

My recreation of a concept illustration by visionary architect Yakov Chernikhov, from his 1933 book “101 Architectural Fantasies”. It’s full of concept illustrations like this of buildings in a constructivist style, meant to reflect the modern developing industrial world of the time. Like futurism, it rejects ornate detail for more simple, industry and practicality oriented architecture.

The text at the bottom of the reference picture reads “Central book depository and library of the House of Technology. A combination of the simplest volumes form a compact monolithic structure painted in warm colors.”

Looking back at the build, I would have added more noticeable texturing (cause there is a mix of concrete and concrete powder, red sand and stuff, but that’s not clearly visible), and perhaps light sources next to the white window frames to make them pop more like in the illustration.

[caberex]

new jam just dropped

felt like making a new experiemental jam i could make my family eat and decided to make a cake to put it on. very primary school vibes to just have jam on top of plain vanilla cake but it tasted good as hell so im not complaining. the jam is spiced peach and apple, aiming for similar flavours to that of a peach cobbler; it'll likely need more refinement but its a pretty good start.

recipe under cut! its all in metric for the record

basic ass sponge cake

makes 1 large cake or 12 cupcakes

- 175g self raising flour

- 1 teaspoon baking powder

- half teaspoon salt

- 175g butter or margerine

- 175g white sugar

- 1-2 teaspoons vanilla extract

- 60ml milk

- 3 eggs

method:

- mix sugar and butter together until lightened in colour and smooth

- add milk and vanilla to eggs and beat thoroughly

- add salt and baking powder to flour

- pour egg mixture and flour mixture into the butter/sugar and mix until just barely combined. don't overmix of the cake will get tough.

- pour cake batter into a vessel lined with baking (parchment) paper. optionally you can dust brown sugar over the top of the cake before baking.

- bake at ~180°C for 25-30 minutes or until golden brown and cooked all the way through.

spiced peach and apple preserve

i am going to preface this by saying this is a cake jam, meaning it has a higher water content then would be typical for other jams. feel free to adapt it as you wish though.

- 2 large peaches, sliced

- 1 apple, cored and sliced (peeling optional)

- about a cup of water

- 100g of sugar

- large pinch of salt

- half teaspoon each of cinnamon and allspice

- about a teaspoon of fresh ginger, grated

method:

- place the fruit, sugar, water and spices in the pot and put on medium-high. cover with a lid and wait to boil.

- cook until the fruit is very soft.

- when the fruit is soft, carefully pour through a mesh seive. press the fruit into the seive to retreive as much pulp as possible.

- you can add the mashed fruit back into the juice/pulp if you want some more texture, or you can leave it out if you're aiming for a more jelly like texture.

- put the mixture back in the pot and reduce until thickened to your liking.

- use immediately: this recipe doesn't make very much jam so unless you're making a larger batch it's unlikely you'll be able to store it.

if you want a strong jelly texture with this recipe you might honestly be best just adding a little agar agar or gelatine, about half the reccomended amount by volume.

[simonalkenmayer]

I assume you likely follow B. Dylan Hollis on TikTok. I was thinking of the Poor Man's Ice Cream recipe he shared. I'm not a fan of plain vanilla though. I have some rose extract for cooking I'm thinking of trying in place of the vanilla for a rose ice cream. But if I mixed in matcha power & green tea extract, could I also use this to make a green tea ice cream?

Yes. The only issue with flavorings in a liquid like ice cream, is the liquid volume. Using liquids means ratios are off. Adding powder changes texture a bit. I do highly recommend however that you consider adding vanilla AND whatever extract. If not vanilla, some spirit that is high proof. Often times floral extracts in particular are more aromatic and bitter in the mouth. Adding a sweeter but more plain backbite can offset and compliment the floral. For example, try lavender and lemon. Strawberry basil. Garlic vanilla. With rose, you want to put the extract into a syrup. If you want, you can balance the rose to a fruit, like a berry, but if so I imagine it wouldn’t take much to overpower the rose. But you know what? Make both. Try one that is just the extract replaced for the vanilla, and one that is the syrup and see which you prefer. I could be making a call about your tastes that aren’t uniform across humanity.

If it’s cheap and easy, always experiment with it until it is perfect. Such swift go-to skills are very useful. It’s why I took so keenly to building things from matchsticks. It was so very easy to do, and inexpensive at the time. I got matches at every place I went. Dozens of little boxes of free fire starting art material.

No, you cannot see my sculptures because I literally lit them on fire.

All things are ephemeral. That is the art, for me.

[flintandpyrite]

Sourdough discard biscuits

I frankensteined this from a bunch of recipes so I have to write it down because it worked better than last time. These are still flatter than I'd like so next time I might try mixing the sourdough discard with the flour, sugar and butter and letting that rise before adding the baking powder/soda and salt. But the texture was delicate if not actually flaky and it was a nice use of the discard.

Start by feeding your starter so you have 285 g + however much you want to save in your fridge. I usually keep about 80g so I fed mine half water and half whole-wheat/white flour mix (50-50) by weight to add up to about 365g.

Put your fridge starter away and leave the 285g out on the counters for about 8-12 hours to ripen. It should get bubbly and sour smelling.

Preheat oven to 425F

Mix 2 cups AP flour, 1 tbls baking powder, 1 tbls sugar, 1 tsp salt, and 1/2 tsp baking soda in a bowl. Cut 1/2 cup cold butter into the bowl and use fingers or a pastry blender to flatten the butter until it is all dime-size pieces.

Give your starter a stir to deflate it and check the volume. Add buttermilk or yogurt to bring it up to 1.5 cups total volume.

Pour your starter/milk mixture into the bowl with the other ingredients and stir gently to make a dough mass.

Pour the dough out onto a clean floured counter and flatten it out to about 1/2" thickness. Use a biscuit cutter (or a jar lid like me) to cut out rounds and place them on a parchment paper lined sheet pan. I got about 20 rounds with my standard mason jar lid.

Brush with egg wash or butter and bake for 20 minutes or until golden.

Sorry about the photo, I forgot to take pictures last night and now I’m at work lol.

[triniholidaydash]

Trini Christmas Deserts

METHOD

Cream butter and sugar using a whisk or paddle in your mixer and start at slow speed. You can manually batter with a spoon, but it is a longer process. For the mixer, gradually increase to a fast speed. Cream until light and fluffy.

In a blender add eggs, essence, bitters, zest and blend on medium speed until fluffy.

Pour into butter and sugar mixture and beat until light and fluffy.

Mix all the dry ingredients like flour, cinnamon and baking powder together in a separate bowl.

Remove the mixture bowl from the stand and add the dry ingredients a little at a time folding the batter with carnation milk using a spatula. Combine all ingredients, do not over mix.

METHOD

In a deep bottle add in the prunes, cherries, raisins/currants, mixed peel and pour in the dark rum and cherry brandy. Mix well and allow fruit to soak in alcohol for a minimum of three days straight up to many months. (If soaking for numerous months, be sure to top up with more alcohol as fruits will absorb it as time goes by). Cover bottle and place to soak for your selected period of time. 

Place 2-3 cups of soaked fruits and its liquor into a food processor and process until semi coarse in texture, somewhat similar to a liquid paste consistency or leave whole. Set aside.

Place either the beater or paddle attachment onto your stand mixer and in the mixing bowl; add in the softened butter, and sugar. On high speed, cream ingredients until light, fluffy and batter has increased in volume. (About five minutes)

On medium speed, add in the eggs one at a time just until they are all incorporated evenly into batter.

Switch the machine off and using a rubber spatula, clean the sides of the bowl to allow all ingredients to thoroughly combine.

Into a separate bowl, sift the dry ingredients such as the flour, baking powder, cinnamon and nutmeg. Set aside.

Add in orange zest, 2 dash of angostura bitters, almond and vanilla essences as well as the addition of the sifted flour in two or three portions simultaneously as you fold in the batter until completely combined 

 Add in the processed fruits and combine well before adding the browning last to desired color little at a time.  Mix well, ensuring to scrape down the sides of the bowl. Do not mix the batter too much, just until the fruits are evenly combined with the browning.

Preheat the oven to 280 degrees Fahrenheit.

Prepare a 9-inch pan by greasing it with some softened butter, cut a circular piece of grease proof paper that fits the circumference of the pan's base and carefully lay inside. Pour fruit cake batter into the pan, then tap gently against the counter to settle the batter evenly.

Place the cake pan into the heated oven on the middle rack and bake for about 1 hour and 10 minutes or until a toothpick or skewer, inserted in the cake, comes out clean. If still gooey, return cake back into the oven for an additional 10 to 15 minutes and monitor so it doesn’t burn.

When the cake is done as soon as it comes out of the oven, pour the alcohol all over the cake to allow the alcohol to soak in.

Let sit for 10 minutes to cool. Allow the cake to rest until completely cool, then slice and enjoy.

. You can also continue to soak the cake a few more times over the course of the next few days to allow it to absorb more alcohol and truly become stronger in flavor before slicing. This I recommend fully. Be sure to keep the cake tightly covered in the pan to prevent it from drying up.

[thombtak]

Ya know that thing thats like “you can be creative with cooking, but dont touch the baking recipe, and fuck bread you’re screwed.” Thats a lie. Just add about enough baking powder or soda (depending on what you’re making) and as long as you learn what the ingredients do and what what does you can glance at a recipe add in some shit and slap that bad boy in the oven. I only vaguely glance at cooking recipes and i guesstimate with baking and all my friends i cook or bake with hate it.

Heres a list of things i know about baking and its ingredients or prep

Baking powder is for fluffy shit like cake or cupcakes while baking soda is for more crunchy shit. They both rise but in different ways. Watch out

Flour is a filler. It gives it a base and something to change texture or add volume and stickyness. Is great to use in conjunction with water to adjust the texture of the shit

Water is fun and makes the thing light although if your making something dense and flavorful you can sometimes replace it with milk. Especially with pancakes and waffles.

Flavor ingredients are good but dont add too many contrasting flavors I usually stick with 1-2 or 3 tops

Don’t forget if you’re adding herbs or spices, even if they’re ground they add texture so mix them with your dry ingredients if you grind them first. If you leave them whole be mindful it’ll leave a texture and uneven flavoring but its still fun. Whole herbs and spices can usually be added in with dry or mixed ingredients.

Use salt. Seriously. It brings out the flavors and since theres less spices in your food then in cooking its really needed. But dont add too much bc you know what’ll happen. Just add some pinch

Granulated sugar is a good sweetener if you want it to just be sweet although if you want a more depth sweetness add brown sugar.

Butter is good. It makes your shit creamy and soft but too much and it’ll make it both delicious, fattening, and crumbly so finding a good ratio for what you want and are making is important

Chunks of shit (choco, nuts, berries, etc) are added last and give it something a little different. Easy to take in and out since it doesn’t effect anything besides taste

Separating your wet and dry mixes gives you a more even mix and keeps the texture smooth. Generally a good idea.

Mixing is good. Make sure everything is well mixed so its smooth but as soon as everything is incorporated stop mixing or you’ll over mix it

When adding air to something you can beat it but dont over beat it. Water is good to add to it since it evaporates and makes bubbles of air. Another way to make floof is to separate the whites of eggs and beat them with a scoop of the sugar you plan to use. Fold this in after mixing. Dont mix after you’ve added air bc it’ll make it deflate.

Cornstarch makes shit soft. Dont add too much or it’ll get powdery

Bake at 400 if you want it to have a crisp outside

350 for general shit

300 if you want it soupy

Sprinkling sugar or whatever on top is fun. But it’ll adjust the texture and makes it sweeter so keep that in mind

Same with egg washes

Anyway thats just what I’ve learned about ingredients n shit. Now use this knowledge to bake without a recipe and if it doesn’t come out perfect first try adjust the recipe and try again. Baking is more exact then cooking so dont be too hard on yourself. It cant be worse then the Alfredo sauce cake i made a few years ago. It was Alfredoy and sweet in a way that made me want to light myself on fire.

[cosworld-in]

Instant Volume & Texture with Our Hair Wax Powder!

Elevate your hairstyle with our Hair Wax Powder, the ultimate tool for adding volume, texture, and a natural matte finish. Perfect for men and women, this lightweight powder instantly lifts roots, provides a strong hold, and keeps hair in place all day. Easy to apply and residue-free, it’s ideal for creating effortlessly styled, textured looks with lasting definition. Transform your hair game with the power of our Hair Wax Powder!

[thaumatologist]

I made this tonight and it's going on my list of go to recipes immediately.

I made a few changes because of who I am as a person but I'm positive the base recipe would be just as fantastic, esp for low spoons days. Imo that's the best part of cooking - making recipes work for you.

I sautéed white onions in some butter, added minced garlic once the onions were brown, and then added the (sage) pork sausage about thirty seconds after the garlic. Cooked that till browned, and then seasoned it with 1-2 tablespoons of a multi purpose umami seasoning made primarily with mushroom powder. I didn't drain the fat because it helps the seasoning stick to the sausage. I added the canned pumpkin, (mini) gnocchi, and (mushroom and chicken bone) broth. I cooked everything much longer than ten minutes because I'm bad at time, and used half and half because it's what I had on hand. I also steamed and drained some mixed vegetables before adding them (so as not to break the lovely texture) and just stirred everything together.

I'll probably get four or five more meals out of this, so definitely a good easy recipe for meal prep. I'd say it should freeze well even with the dairy because there's not that much compared to the volume of the rest of the ingredients.

Thanks op for this incredible recipe - I never would've thought to add the pumpkin puree but it really adds something so comforting to the dish as a whole.

12/10, great as a base for experimenting and I'm sure great as written, too.

If you love Biscuits and Gravy like I do you'll love this dinner recipe.

1 pound pork sausage

4 servings gnocchi

2 cups chicken broth

1 cup pureed pumpkin or butternut squash

½ cup heavy cream.

Brown the pork sausage. Add the broth, gnocchi and pumpkin. Let simmer about 10 minutes. Add the cream. Salt and pepper to taste.

It's basically dumplings and gravy, the pumpkin or butternut squash lives in harmony with the rest of the flavors and add the creamy gravy texture. It's one of my favorite meals and I have it at least every other week.

[hennadesign2]

Henna: The Ancient Art of Natural Body Decoration and Hair Care

Henna, a natural dye derived from the leaves of the Lawsonia inermis plant, has been used for centuries across various cultures for body art and hair care. Its vibrant reddish-brown hues have made it a popular choice for temporary tattoos, intricate designs, and hair coloring. As more people seek natural and organic alternatives to chemical products, henna has experienced a resurgence in popularity. This article explores the uses, benefits, and cultural significance of henna.

The Cultural Significance of Henna Henna holds a special place in many cultures, particularly in South Asia, the Middle East, and North Africa. In these regions, henna is traditionally used during weddings, festivals, and other celebrations. Elaborate henna designs are applied to the hands and feet of brides, symbolizing joy and prosperity. These intricate patterns can also carry personal meanings, showcasing the wearer’s cultural identity and heritage. Beyond its aesthetic appeal, henna is often associated with blessings and good fortune.

Henna for Body Art One of the most popular uses of henna is for body art. The paste, made from crushed henna leaves mixed with water, is applied to the skin in intricate designs using a cone or a brush. Once the paste dries and is removed, it leaves behind a stunning, temporary tattoo that can last from one to three weeks, depending on skin type and aftercare. The color can vary from deep burgundy to light orange, depending on the quality of the henna and how long the paste is left on the skin.

Henna for Hair Care In addition to body art, henna is renowned for its hair care benefits. It serves as a natural dye, providing a rich color while conditioning and strengthening the hair. Unlike chemical dyes, henna is free of harsh ingredients, making it a safer option for those with sensitive scalps or allergies. Henna can help to improve hair texture, reduce breakage, and promote a healthy scalp. Regular use can result in shiny, vibrant hair with added volume.

How to Use Henna Using henna for hair or body art is a simple process. For hair, the henna powder is mixed with warm water to form a paste, applied to clean, dry hair, and left for several hours before rinsing. For body art, the henna paste is applied to the skin, left to dry, and removed to reveal beautiful designs.

Henna is more than just a natural dye; it’s a beautiful art form that connects people to their culture and traditions. Whether used for body art or hair care, henna offers a multitude of benefits while celebrating individuality and creativity. With its rich history and enduring popularity, henna continues to inspire and enchant people around the world. Embrace the beauty of henna and explore its timeless charm for yourself!

[shrmanu]

Elevate Your Makeup Game with the Best Products

When it comes to beauty, makeup products play an essential role in enhancing your natural features and expressing your personal style. Whether you’re new to the world of makeup or a seasoned pro, understanding the different types of makeup and discovering the Best Makeup Products in India can elevate your beauty routine.

Understanding the Essentials of Makeup

Makeup serves different purposes, from hiding blemishes to creating bold looks. It includes a variety of makeup products that work together to help you achieve the perfect look. Here are the key categories:

Face Makeup: Foundation, concealer, primer, and blush are the base of any makeup routine. These products even out your skin tone, hide imperfections, and give your face a smooth finish.

Eye Makeup: From eyeshadow and eyeliner to mascara, eye makeup helps you define and highlight your eyes. Whether you prefer a subtle look or something more dramatic, eye makeup is essential for creating depth and enhancing your eye shape.

Lip Makeup: Lipstick, lip gloss, and lip liner are must-haves to add color and shine to your lips. Bold lips can make a statement, while nude shades offer a natural, elegant finish.

Tools and Brushes: To apply your makeup perfectly, it’s essential to have the right tools, like makeup brushes, sponges, and applicators. Quality tools help blend makeup seamlessly for a polished look.

All Makeup Products You Need for a Complete Look

For a flawless look, you need the right mix of All Makeup Products in your kit. Here's a rundown of products that can help you create both everyday looks and glamorous styles:

Foundation: A good foundation is the base of every makeup routine. It evens out the skin tone, covering blemishes and imperfections.

Concealer: Used to hide dark circles, blemishes, or spots, concealer provides extra coverage where needed.

Compact or Setting Powder: To set your makeup and prevent shine, compact powders or loose setting powders help you maintain a smooth finish throughout the day.

Highlighter and Contour: For added dimension, highlighter enhances the high points of your face, while contour products help define and sculpt your features.

Eyeshadow Palette: A versatile eyeshadow palette with a mix of neutral and bold shades can help you create endless looks, from everyday wear to dramatic evening styles.

Eyeliner and Mascara: These products define your eyes, making them appear bigger and brighter. Mascara enhances your lashes, while eyeliner creates precision along the lash line.

Lipstick and Lip Gloss: Whether you prefer bold red lips or a soft, natural look, having a selection of lip colors allows you to change up your look effortlessly.

Best Makeup Products in India

The Indian beauty market is booming with a variety of high-quality, affordable, and luxury Makeup Products. From internationally renowned brands to local favorites, the best makeup products in India cater to a wide range of skin tones, textures, and preferences. Here are some top categories:

Foundations: Brands like Lakmé, Maybelline, and MAC offer some of the best foundations that cater to different skin types and tones. These foundations provide a flawless base with long-lasting coverage.

Lipsticks: India is home to some of the most diverse lipstick shades. Brands like Nykaa, L'Oréal, and Colorbar offer long-lasting, richly pigmented lipsticks that suit all skin tones.

Mascaras: Maybelline’s Colossal and L'Oréal’s Voluminous mascaras are favorites among beauty enthusiasts in India. These mascaras provide length, volume, and definition to lashes for an impactful look.

Eyeshadow Palettes: Indian brands like Sugar Cosmetics and international brands like Huda Beauty have curated eyeshadow palettes that feature versatile shades for Indian skin tones, ranging from neutrals to bold colors.

Blush and Highlighter: Indian brands like Faces Canada and international favorites like Benefit Cosmetics offer blushes and highlighters that give your skin a beautiful, radiant glow.

How to Choose the Right Makeup Products

Choosing the right makeup products depends on several factors, including your skin type, tone, and personal preferences. Here’s how to find the best products for your needs:

Know Your Skin Type: If you have oily skin, look for mattifying products that control shine. For dry skin, opt for hydrating products like dewy foundations and cream-based makeup items.

Match Your Skin Tone: Finding the right shade of foundation or concealer is essential for a natural look. Test products on your jawline to ensure they blend seamlessly with your skin tone.

Consider Your Preferences: Do you prefer bold, dramatic makeup or a more natural look? Your personal style will guide your choice in colors and finishes, whether it's for lips, eyes, or face.

Conclusion

Investing in high-quality makeup products that suit your skin tone, type, and preferences can enhance your overall look and confidence. From the essential face makeup items to bold lipsticks and versatile eyeshadow palettes, India’s makeup market offers something for everyone.

Whether you're looking for everyday makeup essentials or special products for a night out, explore the wide range of all makeup products available to discover what works best for you. The Best Makeup Products in India are designed to cater to diverse beauty needs, ensuring that everyone can find products that help them look and feel their best.

[nshah01801]

Mastering the 9-Inch Cake Pan: Tips and Tricks for Perfect Cakes

Baking a cake can be a rewarding experience, but mastering the 9-inch cake pan is key to achieving consistently delicious results. This versatile pan is a staple in many kitchens, and with the right techniques, you can create beautifully baked cakes every time. Here’s a comprehensive guide to help you master your 9-inch cake pan.

Understanding Your 9-Inch Cake Pan

A standard 9-inch cake pan typically measures 9 inches in diameter and 2 inches in height. This size is perfect for various cake recipes, including layered cakes, coffee cakes, and even cheesecakes. When using a 9-inch pan, it’s essential to consider the volume it holds, which is about 6 cups. This makes it ideal for most cake recipes that call for a similar pan size.

Preparation is Key

1. Greasing and Lining

To prevent sticking, always grease your cake pan. You can use butter, shortening, or a non-stick spray. For added assurance, line the bottom with parchment paper. Here’s how:

Grease the Pan: Use a paper towel to spread a thin layer of your chosen fat over the entire interior of the pan.

Add Parchment: Cut a circle of parchment paper to fit the bottom of the pan and place it on top of the greased surface. Grease the top of the parchment as well.

2. Preheating the Oven

Always preheat your oven to the temperature specified in your recipe. This ensures even baking and helps the cake rise properly. Place the oven rack in the center of the oven to allow for optimal airflow.

Measuring Ingredients Accurately

Accurate measurements are crucial for cake baking. Use a kitchen scale for dry ingredients and liquid measuring cups for wet ingredients. Properly sift flour to aerate it, especially if the recipe calls for it, to avoid a dense cake.

Mixing Techniques

1. Creaming Method

For many cakes, especially butter cakes, the creaming method is essential. This involves beating sugar and butter together until light and fluffy. This process incorporates air, resulting in a tender cake. Make sure your butter is at room temperature for best results.

2. Folding in Ingredients

When adding dry ingredients to wet mixtures, fold them in gently using a spatula. This technique helps maintain the cake's light texture and prevents overmixing, which can lead to a tough cake.

Baking Your Cake

1. Filling the Pan

Fill your greased and lined pan about two-thirds full to allow for rising. Overfilling can lead to spills and uneven baking. If you have leftover batter, you can bake it in a muffin tin for mini cakes.

2. Baking Time and Temperature

Bake according to your recipe, typically at 325°F to 350°F (163°C to 177°C) for 25 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

3. Cooling the Cake

Once baked, let the cake cool in the pan for about 10-15 minutes. Then, carefully run a knife around the edges and invert it onto a cooling rack. Remove the parchment paper and let it cool completely before frosting or serving.

Storing and Freezing

If you’re not consuming your cake right away, store it properly to maintain its freshness. Wrap it in plastic wrap and place it in an airtight container. Most cakes can be kept at room temperature for a few days or in the fridge for a week. For longer storage, you can freeze a cake for up to three months. Just ensure it’s well wrapped to prevent freezer burn.

Decorating Your Cake

Once your cake is cooled, it’s time to get creative! Whether you’re spreading buttercream, pouring ganache, or dusting with powdered sugar, the decoration can elevate your cake. A 9-inch cake is typically enough to serve 12 to 16 slices, making it perfect for gatherings.

Conclusion

Mastering the 9-inch cake pan opens up a world of baking possibilities. With proper preparation, accurate measurements, and attention to detail, you can create stunning cakes that impress friends and family. So, preheat that oven, gather your ingredients, and let your baking journey begin! Happy baking!

[getbudslegalize]

How to Make Cannabis Infused Sugar: A Complete Guide 

How to Make Cannabis Infused Sugar: A Complete Guide For The Sweet-Toothed

If you're looking for an easy and versatile way to add some THC to your cooking, cannabis sugar could be the answer. Cannabis sugar is sugar that has been infused with cannabis oil, which contains the psychoactive compound THC. The bottom line, it will get you high, pampering you with the euphoric and relaxing effects of cannabis. Why Cannabis Sugar? Cannabis infused sugar is a great option for people who want to consume cannabis discreetly, without smoking or vaping. It is also a convenient way to dose your cannabis, as you can measure the amount of sugar you use and adjust it according to your preference and tolerance. Canna sugar can also enhance the flavor of your food and drinks, adding a subtle herbal note that complements many dishes.

How Much Marijuana Flower Should I Use For My Sugar Recipe?

The amount of flower you need to depends on how potent you want your sugar to be and how much THC is in your flower. A general rule of thumb is to use one gram of marijuana flower per cup of sugar. However, you can adjust this ratio depending on your desired strength. What Type of Sugar Is Best to Use? The best kind of sugar to use is granulated sugar because it has a large surface area and can absorb THC oil well. You can also use other types of sugar, such as brown sugar, powdered sugar, coconut sugar, or raw cane sugar, but they might have different textures and flavors that could affect the final product.

How to Make Cannabis Infused Sugar Step-by-Step

Making cannabis infused sugar is a super easy process that involves decarboxylating your cannabis, infusing it with high-proof alcohol, and then mixing it with sugar.To make infused sugar, you will need:- 1 cup of granulated sugar - 1/4 cup of cannabis flower - A baking sheet - A grinder - An oven - A glass jar with a lidHere are the steps you need to follow:1. Preheat your oven to 240°F (115°C) and line a baking sheet with parchment paper.2. Grind your cannabis flower using a grinder or scissors and spread it evenly on the prepared baking sheet.3. Bake the cannabis for 30 to 40 minutes, stirring occasionally, until it turns golden brown. This step is called decarboxylation, which activates the THC and other cannabinoids in the plant.4. Transfer the decarboxylated cannabis to a glass jar and pour enough alcohol over it to cover it completely. You can use any high-proof alcohol, such as Everclear or vodka, but make sure it is at least 80% alcohol by volume (ABV).5. Seal the jar tightly and shake it well. Then place it in a dark and cool place for at least two weeks, shaking it once a day. This step is called infusion, which extracts the THC and other compounds from the plant into the alcohol.6. After two weeks, strain the alcohol tincture through a cheesecloth or coffee filter into another glass jar. Squeeze out as much liquid as possible from the cannabis material.7. In a small saucepan over low heat, gently simmer the alcohol until it reduces by half. Be careful not to boil it or expose it to an open flame, as alcohol is flammable.8. In a large bowl, combine the reduced alcohol with your sugar of choice and stir well until the sugar dissolves completely.9. Spread the canna sugar on a baking sheet lined with parchment paper and let it dry completely.10. Compliments! Your precious sugar is now ready! Store it in an airtight container in a location away from direct sunlight, humidity, and heat. This will help preserve its potency and freshness for up to 6 months.

How Do You Use Canna Sugar?

You can use cannabis-infused sugar as you would use regular sugar but with some extra benefits. You can add it to your coffee, tea, smoothies, lemonade, cocktails, or any other drink you like.You can also sprinkle it on your oatmeal, yogurt, cereal, pancakes, waffles, or any other breakfast you enjoy. You can also bake with it or use it to make candy, jam, frosting, or any other sweet treat you crave. How To Dose It Safely? The dosage of THC sugar depends on several factors, such as your weight, metabolism, tolerance, and desired effects. It also depends on the potency of your THC oil or tincture and how much sugar you use.A general rule of thumb is to start low and go slow. Begin with a small amount of THC sugar, such as half a teaspoon or one teaspoon, and see how you feel after an hour or two. If you don't feel any effects or if you want stronger effects, you can gradually increase your dose until you find your sweet spot.You should also be aware that THC sugar may take longer to kick in than other forms of THC, such as oils or gummies because it has to go through your digestive system first. However, it may also last longer in your system because it is released slowly into your bloodstream.As always, consult with your doctor before using THC if you have any medical conditions or take any medications that may interact with THC.

What Are The Benefits of Using Cannabis-Infused Sugar?

Some of the benefits of cannabis sugar are:- It is water-soluble, which means it can be easily mixed with any drink that needs sugar. - It has a sweet taste, which can mask the earthy flavor of cannabis that some people dislike. - It can provide the same psychoactive effects as other cannabis edibles, depending on the potency and dosage of the THC sugar. - It can be infused with other herbs and spices to create unique flavor profiles for different recipes. - It can be difficult to dose accurately, especially if the THC content of the cannabis strain is unknown or variable. - It can have a delayed onset of effects, which can take up to two hours to kick in, depending on the metabolism and tolerance of the user. - It can have a longer duration of effects, which can last up to eight hours or more, depending on the amount and potency of the THC sugar consumed. - It can have adverse side effects, such as anxiety, paranoia, dry mouth, red eyes, increased heart rate, or impaired coordination, especially if taken in excess or by inexperienced users. Final Thought We hope this blog post has answered some of your questions about how to make THC infused sugar.Remember, weed sugar should be used with caution and moderation and only by adults who are aware of the risks and benefits of consuming cannabis. It should also be stored in a secure, labeled container away from children and pets who may accidentally ingest it.If you have any other questions or comments, do not hesitate to contact us on our social networks. We'd love to hear from you!

FAQs Is cannabis infused sugar safe? Yes, THC sugar is generally safe for most people, as long as you use high-quality ingredients and follow the instructions carefully.However, some people may experience some side effects from THC or sugar consumption, such as drowsiness, dry mouth, low blood pressure, or increased blood sugar levels.If you experience any adverse reactions from THC sugar, stop using it immediately and seek medical attention if necessary. What are the benefits and side effects of using THC? THC, or tetrahydrocannabinol, is the main psychoactive compound in cannabis, responsible for the euphoric, relaxing, and appetite-stimulating effects of the plant. THC can also have some therapeutic benefits, such as reducing pain, nausea, and inflammation.However, THC also has some potential side effects, such as impairing memory, cognition, and coordination, increasing anxiety and paranoia, and triggering psychosis in some individuals.Therefore, THC use should be carefully weighed against its benefits and risks, and done under the guidance of a medical professional if possible. Can I infuse the sugar with CBD? CBD, or cannabidiol, is a compound derived from hemp or cannabis plants that has many potential health benefits. However, it is not legal in all states or countries, and it may interact with some medications or medical conditions.Therefore, before attempting to infuse sugar with CBD, you should consult your doctor and check the local laws and regulations regarding CBD use.One possible method to do it is to use CBD oil, which is a liquid extract that contains CBD and other cannabinoids. You will need a saucepan, a glass jar, a spoon, a baking sheet, parchment paper, sugar, and CBD oil. Here are the steps to follow:- Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper. - Measure out the amount of sugar you want to infuse and spread it evenly on the prepared baking sheet. - Drizzle the CBD oil over the sugar and stir well with a spoon until the sugar is coated with the oil. - Bake the sugar in the oven for about an hour, stirring every 15 minutes to ensure an even distribution of the oil. - Transfer the sugar to a glass jar and let it cool completely before using or storing it. - You can use the infused sugar as a sweetener for your tea, coffee, baked goods, or any other recipe that calls for sugar.However, be aware that the CBD content and potency may vary depending on the type and quality of the oil you use, as well as the amount of sugar you infuse.You should start with a small dose and adjust accordingly based on your personal preference and tolerance. Read the full article