#The Parchment Paper Cookbook

[cerbreus]

baking never feels more like science to me than when i'm trying to cobble together an intricate multi step recipe together from several different recipes and tutorials online because the recipe I'm imagining doesn't exist....

[jahnavisurenda-21]

Hazbin Hotel||Alastor X Reader||It's okay To Rest

Just realized with all me getting accepted into school and all, caused me to stress about not disappointing my parents, relatives So it's okay to take it easy.

Usually, Alastor would see you socializing either the other people like Charlie, Vaggie, Angel, Husk and all during your days in hell, but this time he began noticing you, becoming more and more reclined towards your room.

Your room probably was the most comforting one in the entire hotel, All the books Alastor would bring you would be piled, or decorated in the bookshelves, the fairy lights casted a warm and inviting glow to your reader's heart, you had a dressing table and next to it were satin nightgowns, shrugs lined on a rack, Alastor found you whimsical and enchanting, like he was just allowed for just a moment to see the world you saw.

Your worktable, which used to be a few scraps of paper and loose sheets now was filled with random annotations, and question marks, diaries were tossed in one corner, and then a sewing kit was tossed in the other, it was really unlike you to just toss your things around.

Alastor knew you loved to eat, the different types of cookbooks he owned and recipes he learned through radio broadcasts you would always love them, it was one of his most obvious love languages, Now Alastor brought you some well cooked dinner, lunch paired with a desert to cheer you up, but these past few months in hell he has seen you getting more exhausted, he would find you sleeping on your desk, you sometimes complained of a back pain.

Alastor thought of making you some more tapes of his voice, maybe like a little reminder for you to just rest and take care of your health, you were not a soul, you were a human, and he knew this wasn't going to get you anywhere.

Alastor had a fair idea of the things you liked, Books, Rain, Tea, but this time he had actually visited the cannibal town one of the pleasant places in hell, because it was miraculously neat, decent, and came with a lot of things like books, recipe books, candles, and were selling really nice bath items, as a surprise he brought them over for you, he wanted to run you a nice bath so you could unwind.

"My dear, all this work is not good for you, come on now I have a little surprise for you, which should lighten your mood a little." "I'll just write this page and--" "What if after just a bit of unwinding you might have a clearer idea of what should go into the paper."

You gave that thought a go, and your glad you did, because Alastor had prepared the most beautiful bath you could've expected, the room had an earthy and relaxing scent waffling through it, and a warm bath which had candles casting a warm glow over the room, the water was warm and soothing, you felt a wave of gratitude towards Alastor, he really did notice the small offs in you, it made you feel cared for and seen.

You felt your tense muscles relax against the warm bath, and your endless inner dialogue nagging you to write this or write this was coming to a comforting standstill and just like those two hours had passed by.

When you returned back to your room, it felt fresh, Alastor had sprayed some room freshener it smelled like fresh apples, somewhat even husky, the desk had been cleaned you notice new shelves carrying proud parchment papers, quills, pens, pencils with new decor, you sighed sitting on your bed feeling like a weight had been lifted from your shoulders and you could finally relax.

Alastor handed you another book, well it was a journal it had a dark green color, it looked neatly wrapped and had a little black ribbon which you could use to tie around the journal, you were a little shocked and pleasantly surprised by how the evening had been turning out,

"I noticed you have a lot of Journals, and I remember you talking to Charlie about how you would buy a new one."

"Alastor... This whole evening, I don't know what to say, except thank you."

"Eat your meals on time dear, don't overwork yourself, and sleep on time."

You nodded feeling really glad, that even in a place like hell, you had someone so warm and caring and that makes you happy even in hell.

[oh-he-grows]

Single-Serve Double Chocolate Chip Cookies

not gardening related in the slightest but this is my absolute favorite cookie recipe, it tastes so incredible even better, it's a 'single serve' recipe that just makes two big crumbl-esque sized cookies, doesn't dirty much kitchenware, has a small number of ingredients, and is great when you're in the mood for just a lil cookie

she has a cookbook coming out soon which i've already preordered; and she has a regular chocolate chip cookie recipe as well, but the double chocolate is a different recipe (and in my opinion is better). https://bromabakery.com/single-serve-double-chocolate-cookie/

Ingredients

2 Tablespoons unsalted butter, softened (not melted)

4 tablespoons brown sugar

1 egg yolk

1/4 teaspoon vanilla extract

1 1/2 Tablespoons Dutch processed cocoa powder

1/8 teaspoon baking soda

1/8 teaspoon salt

4 Tablespoons all purpose flour

3 Tablespoons semisweet chocolate chips

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper Set aside.

Place the softened butter and brown sugar in a medium bowl. Use a fork or a whisk to mix together until smooth and homogenous.

Scrape down the sides of the bowl and add the egg yolky and vanilla extract. Mix until combined.

Scrape down the bowl and add the cocoa powder, flour, baking soda and salt. Mix until just combined and no streaks of flour remain.

Fold in chocolate chips until evenly distributed.

Divide the cookie dough into 2 big cookies and place onto your prepared cookie sheet 2 inches apart.

Bake at 350°F for 11 minutes or until the edges are set but the centers are still gooey. Allow to cool for 10 minutes on the baking sheet until set. 

[bakingtherapy]

Just Keep Baking #5 German Apple Cake

Sul Sul, Gerbits. Today we are going to be making an apple cake from Germany. This is by far the most unique apple cake that I have made as of yet. The cake itself tastes almost of an apple strudel. 

This recipe is very different from other recipes, because it comes from a German Cookbook, and it has some ingredients that I had to go search on how to make, or what to substitute it with. 

The recipe will be in the description down below. 

You will need three different sets of ingredients. One for the pastry, one for the filling, and one for the brushing. 

For the Pasty you need:

flour

baking powder

sugar

vanilla sugar; for this I just put some white sugar into a bowl and added a little vanilla extract.

You are also going to need

1 egg white,

½ of an egg yolk; yes! Half of an egg yolk

Milk or water

butter, a lot of butter, or margarine.

For the Filling you need:

Apples

sugar

raisins

the recipe calls for “a few drops of Oetker rum flavor” and I just substituted vanilla extract. 

For the brushing you need:

the other ½ of the egg yolk

milk.

Now according to the recipe, you are going to “preheat for 5 minutes at VERY HOT, and you are going to bake it at moderately hot.” Not anywhere on the recipe does it have temperatures. Which was kinda hard to figure out. So, I had to do a little bit of a search and figure out if someone knew what temperature “very hot” is and google said it was about “375 degrees fahrenheit.”

You are going to want a clear spot to work. This recipe gets really messy. But it tastes really good.

The first thing you are going to do is put together the pastry. 

On a pastry board you are going to sieve the flour and the baking powder. Yeah, this recipe doesn’t have you put the pastry into a bowl. It’s just like, put it directly on your pastry board. If you don’t have a pastry board. You can use a cutting board and parchment paper. 

Now we are going to make a well in the center and carefully pour in the sugar, vanilla sugar, the egg whites, the ½ egg yolk and the liquid. Be careful of putting everything in the well at the same time. You may have a mess on your hands like I did. I will admit, I was worried about this recipe. Because I have never seen a recipe like this, and it kinda scared me. 

The ingredients need to be mixed until a smooth paste with flour drawn in from the sides of the well.

Cut the butter or margarine into small pieces, on top of the paste, cover with more flour and work from the center knead all of the ingredients together into a smooth pastry. 

Add more flour if the dough is sticky.

Divide the pastry into two, and roll out one half to the size of a baking sheet, which is about 12 by 16 inches. 

Trim it with a pastry wheel and set on one side. This is the top of the cake.

Roll out the other piece of the pastry to a size 2 inches larger all round than the baking sheet. 

Cover the greased baking sheet with this larger layer; so that it comes up on the sides of the sheet to form a rim. 

The easiest way to do this is to roll the pastry onto the rolling pin and then unroll it onto the baking sheet. 

Now that we have the pastry ready for us to use, we are going to be making the filling. 

If desired, you can peel the apples, and then you will have to core the apples, slice them and stew them slowly with 2 oz or a ¼ cup of sugar and the washed and drained raisins or currants, stirring all the time. Because you don’t want them to burn or caramelize. 

Season to taste with more sugar and add the flavoring, which in our case is the vanilla. 

Leave it to cool. 

Spread the cold filing onto the layer of the pastry on the baking sheet. 

Brush the edge of the pastry with the egg. 

Put the second layer of pastry onto the filling, brush with the egg yolk, mixed with milk and prick it with a fork. 

Place the baking sheet fairly high in the oven.

Bake for 20 to 30 minutes at 375 degrees Farenheight.

And then wait for it to cool a little bit before serving.

This recipe was very intimidating for me. But I feel like I accomplished it. When I brought it out of the kitchen, it wasn’t sent back in. So that is a positive. I love doing these apple recipes from around the world, it is very interesting to see the differences in apple recipes. 

I hope that you are enjoying these apple recipes. Don’t worry for those of you who don’t like apples, the next recipe that I am going to do is not an apple recipe. Feel free to check the description down below for the recipe. Vadish, Dag Dag. 

Show the original author some 💖💖💖 Robby's Cookbook Collection

Printable version of this recipe: on the blog

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[ravioliwings]

Palestinian Recipes from The Immigrant Cookbook by Leyla Moushabeck

Full page transcripts under the cut:

Recipe #1: Reem's Muhammara

Photo Credit: Jung Fitzpatrick Photography and Ricarius Photography

"Muhammara is my homecoming. I discovered this addicting dip as an adult and fell in love with it when I went back to Syria in 2010. At the time, I was soul-searching in my father's homeland and started to open my eyes to all the richness of my Syrian identity, particularly through the food and hospitality. Up until then I was only exposed to my mother's Lebanese and Palestinian cooking and wasn't well-versed in Syrian food. In every home in Syria, my family would serve multiple mezze dips with dinner and muhammara was always a centerpiece. It has the perfect combination of tangy, nutty, and spicy flavors. And it looks beautiful on a dinner spread. I began to feature it at my farmers' markets and catering, and it became an instant hit. Now it is a staple in my restaurant and represents my Syrian pride. Look for Aleppo pepper and pomegranate molasses in Middle Eastern or specialty grocery stores, and you can easily halve or double this recipe to suit your needs. Serve with your favorite bread."

Makes 4 cups (2 lb / 1 kg)

Ingredients:

2 1/2 lb (1.2 kg) red bell peppers (7 large)

2 1/2 cups (9 oz / 250 g) walnut halves

1 cup (2 oz / 60 g) panko breadcrumbs

2 tablespoons pomegranate molasses

1 tablespoon lemon juice

3-4 garlic cloves

1 teaspoon cumin

1 tablespoon Aleppo pepper flakes

1 teaspoon salt

1/3 cup (75 ml) extra virgin olive oil

Pomegranate seeds, walnuts, or chopped parsley, to garnish optional)

Directions:

Preheat your oven to 400F (200C). Line a baking sheet with parchment paper and place the peppers on it. Roast until the skins are charred, about 30 minutes, turning them over once or twice. Transfer to a sealable bag, or a bowl covered with plastic wrap, and set aside until cool enough to handle. Tear them open, remove the stem and seeds, and peel the skins.

Working in batches, if necessary, combine the walnuts and breadcrumbs in a food processor, and process to a cornmeal-like texture. Add the roasted peppers, pomegranate molasses, lemon juice, garlic, cumin, Aleppo pepper, and salt, and pulse until smooth, turning off the machine and scraping down the sides of the bowl from time to time.

With the processor running, slowly add the olive oil, and blend until the oil is completely incorporated. Taste and add salt, if needed.

Garnish as desired and serve chilled or at room temperature.

"Reem Assil is the chef and founder of Reem's in Oakland, California. Reem's was founded with a passion for the flavors of Arab street-corner bakeries and the vibrant communities where they're located. Growing up in a Palestinian-Syrian household, Reem was surrounded by the aromas and tastes of food from her homeland and the connections they evoked of her heritage, family, and community. Before dedicating herself to a culinary career, Reem worked for a decade as a community and labor organizer, and brings the warmth of community to all her events. In 2017, she graduated from La Cocina, a competitive food business incubator program focusing on immigrant women."

Recipe #2: Gazan Hot Tomato And Dill Salad

Dagga (Salata Ghazawiyya)

Photo Credit: Ricarius Photography

"This is the most frequently served salad in Gaza, with a hot ite that makes it a fantastic accompaniment to meaty stews or rice dishes. Dagga, which is a variation of the work meaning "pounded" in Arabic, is commonly scooped up with Arabic bread, and has a consistency similar to that of a Mexican salsa. This dish must be made in a mortar and pestle with a rough interior (in Gaza, a zibdiya). Don't bother using a food processor!

Though she herself was of mixed Circassian and Kurdish-Damascene ancestry, my late maternal grandmother, il-Sitt Laila, as she was endearingly known, was fond of this classic, and used to refer to it as "the centerpiece of the Gazan table." It was probably the first recipe I learned from my mother, who often tasked us young children with the rhythmic exercise of mashing garlic.

Dagga is one of those recipes you are likely to find Gazan Palestinians making the world over, probably in a zibdiya they've inherited, a great source of pride. The original mortars are extremely hard to come by due to constant closures. They are fashioned from the rich, red clay in Gaza, and a constant reminder that though we may be thousands of miles (and often an unattainable reality) away, we have a part of that earth with us, and we can taste home wherever we go.

You can substitute 1 tablespoon dill seeds for the fresh dill and 2 tablespoons finely chopped onions for the garlic. The dill seeds should be ground in the mortar thoroughly in a circular motion along with some of the salt, before adding the onions and proceeding with the recipe."

Serves 4

Ingredients:

2 garlic cloves, peeled

1/2 teaspoon salt

2-3 hot green chili peppers, such as jalapeno or serrano

1/4 cup (1/2 oz / 15 g) finely chopped dill

3 ripe medium tomatoes, coarsely chiopped

Juice of 1/2 lemon

Extra virgin olive oil

Arabic flatbread or pita, to serve

Directions:

Using a large mortar and pestle, mash garlic and salt to a paste. Coarsely chop up the chili peppers, removing some of the membranes if you prefer less heat. Add the peppers to the mortar and crush until tender. Stir in the dill. Using circular motion, grind the dill until fragrant.

Add the tomatoes and pound until salad reaches a thick salsa-like consistency. Transfer to a serving dish, stir in the lemon juice, and then mix the entire salad well and even out the top with the back of a spoon. Drench the top with a rich olive oil, but don't stir it in.

Serve with Arabic flatbread on the side for scooping it up.

"Laila El-Haddad is a Maryland-based freelance journalist, documentarian, and cookbook author. She is the author of The Gaza Kitchen: A Palestinian Culinary Journey. She frequently writes on the intersection of food and politics and she is currently working on a book about the history of Islam in America, as told through food."

Recipe #3: Baked Fish Kibbeh

Kibbet Samak

Photo Credit: Ricarius Photography

"Growing up in Nazareth, we seldom ate red meat on Friday. The cafeteria at my elementary school would frequently serve mujaddara (lentil pilaf), which grew monotonous week after week. After school, my cousin Aida would take me to her house where my aunt Um Sami would feed us her delicious fish kibbeh. Hers was the only other cooking my mother really respected. And since Um Sami was on a first-name basis with the local fisherman, she always used the freshest catch.

A few summers ago, my family and I were on our annual deep-sea fishing trip to Montauk Point, New York, and as is our custom, we caught and enormous amount of fish. When I was trying to figure out creative ways to use it all, my aunt's recipe came to mind. It is a wonderful dish for a party, and this recipe can be easily doubled. It it best served with fattoush."

Serves 6 to 8

Ingredients:

SEASONING

1 tablespoon saly

1 1/2 tablespoon allspice

1 1/2 teaspoons cumin

1 1/2 teaspoons ground black pepper

1/4 teaspoon cinnamon

Pinch nutmeg

3/4 teaspoon dried marjoram

Zest of 1/2 lemon

Zest of 1/2 lime

Zest of 1/2 orange

SHELL

1 1/2 cups (8 oz / 225 g) extra-fine bulgur (size 0)

1/2 small white onion, coarsely chopped

1 1/2 lb (700 g) skinless grouper fillet or other firm white fish, cut into chunks

1 tablespoon hot pepper paste (optional)

STUFFING

1 1/2 (700 g) skinless striped bass fillet or other flaky white fish cut into 1 inch (2 cm) pieces

Salt

1/2 cup (120 ml) vegetable oil

1/4 cup (60 ml) olive oil, plus more for oiling

2 medium white onions, diced

2 shallots, diced

1/2 cup (1 oz / 30 g) chopped cilantro, plus more to garnish

1 tablespoon pomegranate or grape molasses or citrus juice

1 1/2 tablespoons lemon juice

1/2 cup (1 3/4 oz / 50 g) slivered almonds, toasted or fried, plus a few more to garnish

1/4 cup (1 1/2 oz / 40 g) pine nuts, toasted or fried

Directions:

Combine the spices and zest for the seasoning. Divide the mixture in half; half will be for your shell, and half for the stuffing.

Next, make the shell: Place the bulgur in a large bowl and add enough water to cover the bulgur by 1/4 inch (6 mm). Set aside until it absorbs the water, about 30 minutes.

Place the onions in the bowl of a food processor and process until very finely chopped. Remove and set aside. Place the grouper in the food processor and process to the consistency of a paste. In a large bowl, combine the onion, fish, and plumped bulgur. Mix in the hot pepper paste, and the spice-zest mixture you set aside for the shell.

Prepare a bowl of ice water. Dipping your hands in the ice water to prevent sticking, knead the mixture between your palms until it becomes dough-like. Cover and refrigerate.

Next, make the stuffing: Sprinkle 1/4 teaspoon of the spice mixture onto the fish with a small pinch of salt. Heat the vegetable oil in a large, heavy-bottomed saucepan over high heat. Fry the fish in batches, gently turning occasionally, until lightly browned on all sides, approximately 8 minutes. Transfer the cooked fish to a plate lined with paper towels.

Pour out the vegetable oil. In the same pan, heat the olive oil over medium heat. Saute the onions and shallots, stirring, until they are translucent and lightly browned, about 15 minutes. Add the cilantro and cook, stirring, for 2 to 3 more minutes. Add the fried fish, molasses, lemon juice, toasted nuts, and remaining spice mixture. Stir well, remove from the heat, and taste, adding salt, if needed. Allow to cool to room temperature.

Preheat the oven to 350F (180C). Coat a 13 inch by 9 inch (33 cm by 23 cm) glass or ceramic oven fish with 1 to 2 tablespoons olive oil. Remove the shell from the refrigerator and divide into halves. Use one batch to evenly line the bottom and sides of the baking dish. Evenly spread the stuffing on top of the shell. Spread the remaining shell paste over the top, pressing it with cold damp hands to level and seal the edges. Use a knife to score just the top layer into portions. Additional designed can be carved into each portion (usually rectangles or triangles).

Bake until cooked through and golden brown, 30 to 40 minutes. Remove from the oven and let cool for 15 minutes before serving, so the portions hold their shape. Garnish with chopped cilantro and almonds, if desired.

"Rawa Bishara is a chef and co-owner of Tanoreen restaurant in Bay Ridge, Brooklyn. She emigrated from her hometown in Nazareth to New York 40 years ago. She is the author of Olives, Lemons & Za'atar, published in 2014. Her second cookbook will be released in 2018."

[please-dont-pet-the-okapi]

I wanted to share a DIY chex mix recipe that I started making to take to parties. I found the base recipe in a Christmas craft book/cookbook from the 90s, but I'm going to share my version:

3 cups pretzel sticks

1 cup unsalted cashews

1 cup oyster crackers

1/2 cup rice chex*

2 tbsp unsalted butter or margarine

2 tsp Worcestershire sauce

1 tsp hot sauce of your choice**

1 tsp chili powder**

a few shakes of garlic powder**

*Corn or wheat chex would work too, I just do rice.

**You can adjust the amounts of these depending on the flavor profile you're going for. I've done versions with more or less hot sauce and chili powder, and they all taste good.

(Really all of these measurements are pretty rough; You try measuring out three cups of pretzel sticks and being exact about it.)

Combine pretzels, cashews, etc. in a large microwave-safe bowl and set aside.

In another microwave safe bowl (or you could use a mug or something), combine butter, sauces, and seasonings. Microwave the seasoning mixture until the butter is melted. Stir again.

Then pour the mixture over the peanuts and pretzels. Toss and/or stir to combine.

Microwave everything for 3-5 minutes, stirring after each minute, until the butter is absorbed.

Spread on paper towels or parchment paper to cool.

The original recipe was just pretzels and peanuts, and suggested a mix of cashews and peanuts as a variation. I think cashews add a nice sweetness compared to the peanuts, and I think they take on the seasonings better, so I replaced them entirely, but if you prefer peanuts or some other nut, feel free to substitute the cashews with those. (Or, if you prefer, leave them out altogether!)

[cassiefisherdrake]

Via Lance Reddick's twitter, from Stephanie Reddick:

Lance was taken from us far too soon. Thank you for all your overwhelming love, support, and beautiful stories shared on these platforms over the last day. I see your messages and I can't begin to express how grateful I am to have them. And to the thousands of Destiny players who played in special tribute go Lance, thank you. Lance loved you as much as he loved the game. Donations may be made to momcares.org in Baltimore, his hometown.

Since they were Zavala's favourite and may be a comfort to you, here also is the Gjallardoodles recipe from the official Destiny cookbook, provided below the cut.

GJALLARDOODLES Difficulty: easy Prep time: 1 hour Cook time: 20 minutes Yield: 20 cookies Dietary notes: dairy, tree nuts, vegetarian

From Eva Levante: You most likely know how stern and cold Zavala presents himself. It wasn't until I celebrated my first Dawning at the Tower that I learned how kind-hearted he can be. I was making a batch of these cookies when he stopped by to tell me a joke. It was quite an awkward retelling, and frankly I can't remember the punchline, but he seemed so much more... relaxed after that. Since then, I make sure to whip up a batch of these for him every year.

0.75 cup plus 0.33 cup whole cashews, divided

2.5 cups all-purpose flour

0.5 teaspoon salt

1.5 teaspoons baking powder

1 cup unsalted butter, room temperature

0.75 cup sugar

2 teaspoons vanilla extract

1 egg white

Place 0.75 cup of the whole cashews on a baking sheet. Bake for 10 to 15 minutes, or until nuts have browned. Transfer to a food processor and grind until fine.

Combine the ground cashews, flour, salt, and baking powder in a small bowl. Cream the butter in a large bowl and mix until smooth. Add the sugar and mix until well-incorporated. Add the vanilla extract and egg white.

Add the flour mixture in two batches, until just combined. Placed a sheet of plastic wrap on the counter and transfer the dough on top. Lightly press the dough into a square shape and then wrap. Use a rolling pin to flatten the dough. Place in the freezer for 10 minutes.

Prepare a baking sheet with parchment paper. Remove the dough from the freezer and plastic wrap onto a lightly floured counter. Lightly place the plastic wrap on top of the dough and roll out the dough until it is 1/2 inch thick. Use a 2-inch round cookie cutter and cut out cookies. Transfer the cut cookies onto the baking sheet. Split the remaining 1/3 cup whole cashews in half. Press a cashew into the center of the cookies. Place the baking sheet in the freezer for 10 minutes.

Preheat the oven to 350. Place in the oven and bake for 15 to 18 minutes or until golden brown.

Eat warm and remember the good times we shared in the past. Remember also the good times ahead of us.

[robbybirdy]

67. Baking therapy on a budget Ft. Genshin Characters: Kazuha- Shamrock Cookies

Hello, Every birdy. Today we are making some cookies that were fun to make. I mean who doesn’t love green cookies. Recently I have been volunteering at my local food pantry & thrift shop, and I was looking at the cookbooks like I do. And the boss is like “Robyn, take that home with you, but You have to bring some cookies in.” I was like “Um… okay.” So I made these cookies. 

Before I talk about the recipe, I want to talk about the character in question: Kaedehara Kazuha (Kye-de-hara Kaz-oo-ha). He is a wandering samurai who is a temporary crewmember of the Crux, the ship that Beidou is captain. I knew that I wanted to do something with leaves for Kazuha because of his design. 

The recipe for these cookies will be in the description down below. 

You will need:

Butter

Powdered sugar

Egg

Mint flavoring/extract or peppermint candy (if you add in the peppermint candy expect to reduce your baking time by 2 minutes, or you will have harder cookies) 

Flour

Salt

Green food coloring 

The first thing you are going to do is preheat your oven to 375F. 

Now you are going to mix together the butter, sugar egg and flavoring evenly. 

Next you are going to stir together your flour, salt and food coloring. The original recipe says nothing about having to chill it. 

Once you have the dough together, you are going to roll in them in either 3 or 4 small balls, which are about ¼ teaspoon of dough for each ball. Flatten the balls together slightly with fingertip into shamrock shapes. Shape the stem and attach it to your shape. 

After shaping your cookies you are going to place them on a cookie sheet lined with parchment paper or sprayed with cooking spray. 

If desired you are going to sprinkle some green decorators’ sugar onto your cookies. 

Bake them at 375 F. For 8 minutes. These cookies are supposed to make about 9 dozen cookies. But if you make bigger cookies like I did you will only make about 5 dozen. Which is still good. 

These cookies look really cute, and they tasted really good. If I remember to eat them very very carefully. As they sat out they got harder because of the peppermint candies. If I were to make these cookies again, same everything again, I probably would lessen the time I baked them for. Because I love my soft cookies. Something that I will always “fight” my dad about. He is the type of person that likes the harder cookies. He eats them carefully, but he tells me that he likes the carmalization. He doesn’t like the charcoal cookies. And these cookies were more to his liking than to mine. 

I brought these cookies in, and I think they were liked. Because they were half gone. So I think that they liked them. 

I hope that you liked this recipe. Feel free to check it out for yourself. See you in the next post. Thank you.

Pinterest: Here

Recipe:

[upthewitchypunx]

Do you have any tips/suggestions for helping someone transition to vegetarianism? books/zines you like or cooking tools/spices/etc that made it easier to practice? or a cooking technique you think is essential to master? I didn't eat very much meat to begin with, so removing meat hasn't been difficult, but I am trying to reduce my egg/dairy consumption which has been a bit harder.

thank you!

Sorry it has taken me so long to get to this!

My first bit of advice is to not beat yourself up over missteps in your goal. Being absolutist about veganism is boring and annoying.

The first vegan cookbook that was given to me was Vegan Vittles. My cooking has moved way beyond that, but it was simple and pretty good with basic techniques. There might be a better books now, there probably is.

The most important things about vegan cooking is having a well stocked kitchen, which is expensive upfront, but a great value over time if you stop eating out.

Staple tools for me include: tofu press, cast iron skillet, dutch oven, sheet pan, a good knife, parchment paper, and a my 20 year old Food processor.

The trick to making good tasting vegan food is to build flavors, and that takes time. Here's are some useful things that help: miso, soy sauce/tamari/liquid aminos, nutritional yeast, garlic powder, onion powder, paprika, tomato paste, and a variety of veg broths. Some combination of these end up in most things I cook. Oh, and also Vegenaise and regular non sweetened non-dairy yogurt. We use the yogurt like sour cream because vegan sour cream is mostly trash.

Grains, legumes, and nuts are fun and all cultures have unique ways to make then from quinoa, spelt, rice, barley, lentils, chickpeas, beans of all types, lentils. People think beans give you gas, but that's because they don't eat them enough to acclimate the body's microbiom and gut health. The reason a product like Beano works is because it breaks the complex carbohydrates down for you.

Seeds and nuts are great, but kind of expensive. Only buy ones you know you like or will use.

Frozen veggies! We have so many and they are so useful, less waste, and cheaper. We keep frozen broccoli, corn, spinach, peas, and a veggie mix on hand. Toss them in an instant soup on a lazy day, add as a side, there's lots of way to use them.

Techniques: sauteing vegetables, roasting vegetables, pressing tofu (this is why a tofu press is soooo much easier!), a few different tofu marinades, tossing tofu in corn starch and frying to make them crispy,getting to know what vegetable cook faster than others, being able to make a soup with whatever you have in the kitchen, get a couple of sauces or dressing down like a lemon tahini dressing that can go on salads or veggies. Learn what's in seasonal regionally and learn to cook it.

I hope that helps!

[mamamittens]

The Perfect Gift

Day #9 of 2022 December Event

Fandom: One Piece

Ship: WhitebeardXBee(OC)

Warnings: Mentions of booze, teasing conversations, contemplated murder for said teasing, mild embarrassment, and sheer industrial sized cheese for the Christmas season.

Edit: (12/25/22) Properly edited to reflect proper formatting! Enjoy it as I originally intended!

Word Count: 1,613

@secretsnailor

“So… you’ve come crawling to me, eh?” Thatch cackled, leaning on his elbows over a cookbook with a wicked grin. “I should have expected no less considering my vast experience in matters of the heart~!”

Bee, with no expression save a twitch of her eyebrow, grabbed a handful of flour from the bowl on the counter and threw it at his face.

“Shut the fuck up, Thatch. I came here for baking advice. Ass.” Bee hissed through her teeth. Thatch’s face and hair was covered in a thin white layer of flour as he blinked, sputtering and coughing as he laughed. “I don’t know what you think I came in here for—which I did not—but I need help baking something!” She clarified, face hot as she glared.

Blindly, Thatch reached out for a rag and wiped at his face, still cackling. Most of the flour was removed, revealing a shit eating grin.

“Oh, whatever could I mean? I haven’t the slightest idea~” Thatch sighed before straightening out his back and rolling his eyes. “So, I guess this means you’re not giving Oyaji a bottle of booze and calling it good for the ‘Secret Santa’? You know he would never say ‘no’ to that, right?”

Bee briefly considered the merits of pouring the entire bowl of flour over Thatch’s head before deciding the effort it would take to reach that high simply wasn’t worth it. Damn his pompadour.

“No. Close though… How do you think he’d like a whiskey bundt cake?” Bee asked, holding up a vintage bottle. Thatch perked up, eyes wide as he finally gave a genuine smile.

“I think he’d love it!” Then he leaned in close with a smirk. “Now about that love advice~”

“Shut! Up!” Bee hissed. Naturally, the course of love baking, rarely runs smoothly.

Even with Thatch assisting her along the way, double checking her measurements and providing the gigantic proportions of bakeware she needs to make anything substantial for Edward Whitebeard, the cake sets itself on fire no less than six times.

Only twice with actual whiskey inside of it.

Yeah… that stumped Thatch too. After the fourth time, he stormed out of the kitchen to make sure someone wasn’t fucking with them. And yet, no one was. Somehow. Bee wrote it off as her piss poor luck. Just like the stack of letters she tried writing for several weeks now that simply never worked, for one reason or another.

To be fair, a few of those were because someone barged into the room and Bee panicked, spilling ink over the entire letter. The rest was just… long rambling letters about how sweet and handsome and kind and—Bee needed to stop thinking about the fight Edward had with the admiral a few weeks back or she’d toss the bundt cake pan into a wall—

The point was that Bee had a track record of failing to get her feelings across for a while now. Ending up on the Moby Dick was actually a result of a spectacular failure in communication that she will rue to her dying day. But she’d be fucking damned if she didn’t at least convey that she appreciated her captain with this cake. Even if it killed her, and because of the sly comments Thatch keeps making—him as well.

So, when they finally finished baking a delicious ass looking whiskey bundt cake, Bee suddenly found herself with a problem she completely forgot about.

She needed to wrap the damn thing.

“Hmm… we have wax paper but it’s not really gift-wrapping material, ya know?” Thatch offered sincerely. And Bee completely agreed.

For their captain and her ‘totally normal about this man and his beautiful smile and his laugh and his—’ crush, it simply wasn’t good enough to just slap some wax paper on it.

Thankfully, Bee had a heinous supply of beautifully crafted parchment paper perfectly to Edward’s size.

For reasons.

Shut up.

A quick dash to her room while Thatch guarded the bundt cake from thieves or spontaneous combustion solved the issue. With Thatch even graciously wrapping the massive cake himself to ensure it didn’t fall apart, choosing to layer multiple pieces of paper with a grin that briefly inspired bloodlust within Bee. But she reminded herself that he was a good man, a good cook, and a wonderful friend. Even when he was being an ass.

So, he gets to live another day while she delivers this piping hot cake to her ‘very normal, not at all getting out of hand’ crush and captain.

Bee considered it a minor miracle that Edward was, in fact, alone. Well, actually, Marco was there but he saw her with a gift and ducked out with a smile rather quickly.

Edward saw her standing with a massive wrapped gift and smiled.

“Ah! I see my guess about my ‘secret’ Santa was right then.” He adjusted his chair to face Bee properly with a warm grin. “So, my dear, what did you get me? Is that whiskey I smell?” Edward asked cheekily. Bee briefly gathered herself before she melted into the floor from the ‘my dear’ comment.

“W-Well, you’re not wrong! It’s close.” Bee offered up the gift and waited for him to carefully unwrap it. “Whiskey bunt cake.”

Though it was… slightly small in his hands, it was the best she could do without specialty ordering a cake pan big enough to hula hoop in. Never the less, Edward was quite enthusiastic about it. Positively beaming as he dug in.

“Usually, one of my children just give me sake, you know. Getting a cake is quite the treat I don’t get to enjoy often!” Edward bragged, humming as he quickly ate the cake before a nurse could come in and see. Faster than Bee expected, he polished off the whole thing and tossed away the wax paper.

Then he started playing with the impromptu wrapping paper she used, though he distracted himself rather quickly.

“Ah. That reminds me! I know this isn’t quite how it’s supposed to go, but I happened to see this and thought of you, my dear. Merry Christmas.” Edward explained, reaching into a drawer and removing a box with silver wrapping paper. Confused and flustered, Bee accepted the box, picking at the paper slowly.

Inside, wrapped between layers of delicate tissue paper, was a leather satchel. Weather proof and thick with finely embossed detailing. Waves and clouds along the flap and shoulder pad. Edward’s jolly roger stamped on the side in bold, painted lines. It was beautiful, but also very obviously custom made. No one was ballsy enough to just sell things with pirate flags on them. Marine symbols, sure. Maybe. But the very imagery of wanted criminals?! Absolutely not.

Bee snorted.

“You’re so full of shit…” Bee mused softly, warmth spreading in her chest as she clutched the bag.

“Really? I thought I was ‘incredibly handsome with a wonderful smile and kind eyes’?” Edward sighed before clicking his tongue.

Bee jerked, heart slamming in her chest as she looked up at him with wide, frantic eyes.

“I suppose I must be getting too old though… yes, that must be it. Certainly not ‘finely aged’.” Edward held up the ‘wrapping paper’ only for Bee to finally see that it wasn’t blank papers at all.

It was a letter.

A letter she meant to discard for being embarrassing as fuck.

Bee made a sound. Or something like a sound. Something guttural and deep in her chest as she floundered. She meant to say ‘how do you have that? Was it that rat bastard Thatch, that man dies by my hands tonight’.

Instead, the closest she got to any discernable syllables was this:

“Hngh--!?”

“Ah, I suppose it doesn’t matter where I got such ideas. Must be idle thoughts of an unknown author.” Edward grinned, flashing the last page—that little bastard purposefully made sure the entire embarrassing letter was kept together he’s so fucking dead—where there wasn’t a single signature. Because Bee was never going to deliver it.

That was the plan.

She was supposed to burn it. And now look where she is. Mortally embarrassed and completely exposed, clutching a custom bag like a lifeline in front of her crush and captain.

“Wow. How weird. What a mystery. Welpers, gee golly whiz, I guess I should go now.” Bee droned dully as she slowly turned to leave the room. “Glad you liked the present. Feel free to trash the papers. Nothing to see here. Nope. Bye.”

Dignity now scrapped off the floor, Bee made for the door.

“Then again—” Bee froze in the doorway at the soft, teasing tone that went straight down her spine. “It wouldn’t be so surprising if such thoughts were returned to my ‘mysterious’ pen pal. Indeed, I hardly feel compelled to commission a bag for just anyone. And maybe I… purposefully paid extra to add my symbol as a statement. If you wanted to view it as such.” Edward added.

Bee couldn’t just stand there.

So she turned, just a little, to look back.

“…What kind of statement would that be?” Edward smiled softly down at her, almost indulgently.

“That I harbor great affection and would be honored if such a beautiful young lady were to return it. But that would be a Christmas miracle too great to presume.”

Bee couldn’t help herself, her cheeks warm as she smiled, giddy with realization.

“What’s there to presume?” Breathlessly, Bee walked over and allowed Edward to lift her up to kiss his cheek. “Merry Christmas, Edward.”

He laughed softly, his voice rumbling across her skin.

“Merry Christmas, my sweet miracle~!”

[chimcess]

— Trees That Wheep: Bridd’s Cookbook

Wild Violet Jelly

Ingredients

2 cups loose or 1 cup pressed Wild Sweet Violet Blossoms

4 cups Water

Juice of 1 Lemon

4 cups Sugar

1 tbsp Cornstarch mixed with 1:1 water

Collect enough fragrant sweet violet blossoms with stems removed to make two loose cups or 1 pressed down cup of flowers. This can be a bit tedious but makes a great activity for your young ones to help with. My girls always helped me gather flowers for recipes and they always loved it. 

Directions

Place your violet blossoms with stems removed in a quart size canning jar and pour the 4 cups of boiling water over them. Don’t worry if your tea is a different color other than purple, that will change later on when the lemon juice is added.  It will be like magic!

Cover your jar and let it sit overnight. 

Strain the blossoms from the liquid with a fine mesh strainer or a bit of cheesecloth. If using cheesecloth, be sure to squeeze it out to get as much liquid as you can.  We don’t want to waste a drop!

Pour your tea into a pan and add the 1/4 cup of strained lemon juice. 

Add your Cornstrach Slurry and bring to a boil then add the sugar and bring to a full boil again for about two minutes.

Remove from heat and stir for about 5 minutes.

Pour into small canning jars (4 oz.) leaving a 1/4 inch of headspace.

Wipe edges of jar and attach clean lids and rings. 

Process for 10 minutes in a water bath canner to seal. Make sure the water in the canner is almost boiling or fully boiling when you add the jars in.

Remove from water bath and let cool for 24 hours.

If you notice that any of your jars didn’t seal properly, that’s okay.  Just refrigerate and use within a few weeks.  The others should last for a year or so in the pantry.

Rose and Cardamom Shortbread Cookies

Ingredients

2 cups all-purpose flour

2 tablespoons dried rose petals

1 ½ teaspoons ground cardamom

½ teaspoon salt

1 cup softened unsalted butter

¾ cup powdered sugar

2 teaspoons rosewater

Put rose petals in a pan and add just enough distilled water to cover them. Bring to a boil and then reduce to low heat and simmer for 5-10 minutes, or until the petals are nearly colorless. Remove from heat. Cool and strain.

Directions

In a mixing bowl, combine flour, rose petals, cardamom, and salt. Set aside.

Beat the butter and sugar together until creamy.

Beat in the rosewater and then gradually mix in the flour mixture.

Shape the dough into a disc, wrap with plastic, and chill for at least two hours and up to two days.

To bake, preheat oven to 300°F. Line two baking sheets with parchment paper.

On a floured surface, roll out the dough to a ¼-inch thickness. Use a 2-inch cookie cutter to cut out circles and place on baking sheets. Gather and reroll any scraps

Bake for about 25 minutes, until the edges of the cookies are just barely starting to color. Cool on wire racks.

Sweet Potato Soup

Ingredients

1 tablespoon coconut oil

1 medium yellow onion diced

½-1 teaspoon dried red pepper or chili flakes 

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon ground ginger or 2-inch piece fresh ginger, peeled and minced

3 cloves garlic, peeled and minced

sea salt and ground black pepper, to taste

1 ½ lbs (690 grams) sweet potatoes, peeled and diced into 1-inch pieces

½ cup brown or green lentils

4 cups vegetable stock

13.5 oz (400 ml) can full fat coconut milk

1 small bunch kale, stems removed and leaves chopped (about 4 cups chopped kale)

To garnish: chopped cilantro, extra pepper flakes, and pumpkin seeds

Directions

To make this delicious recipe, start by heating a large, heavy-bottomed soup pot over medium heat. Once the pot is hot, add the coconut oil and let it melt.

Then, add the onions and stir. Sauté the onions until they become translucent and soft, stirring occasionally, for about 5 minutes. 

Next, add pepper flakes, coriander, cumin, and turmeric to the pot and sauté until fragrant, about 1 minute. Then, add the ginger and garlic to the pot and cook for another minute. 

Finally, season the pot with a pinch of salt and pepper. Gently add the sweet potatoes to the pot and stir them around to ensure they are evenly coated in the spices. 

Next, incorporate the lentils into the pot and give everything a good stir. 

Generously season with salt and pepper. 

Pour the vegetable stock into the pot, stirring until all the browned bits on the bottom of the pot have been scraped up. 

Place the lid on top of the pot, then bring the contents to a boil.

Bring the stew to a boil, reduce the heat to a simmer and leave the lid slightly ajar. This allows the steam to escape. 

Let it simmer for around 30 minutes, or until the sweet potatoes are soft and begin to fall apart, and the lentils are tender. The liquid should also reduce by about one-third.

To complete your hearty winter soup with sweet potato, add the coconut milk and kale to the pot and stir. Place the lid on top and let the stew simmer until the kale is wilted and a vibrant green, which should take around 3-4 minutes. 

To bring out the flavors, season the stew with a dash of salt and pepper. Reheat the stew up to a strong simmer and then taste it to check the seasoning. You may need to adjust the amount of spices to get the desired flavor or heat level.

Make sure to write down any adjustments you make to the recipe so that you can replicate the same flavor in the future.

Serve the soup with sweet potato and coconut milk hot with chopped cilantro, extra pepper flakes, lime wedges, and a sprinkling of toasted pumpkin seeds.

Bannacks/Oatcakes

Ingredients

1½ cups oat flour, place rolled oats in a food processor. Process until it becomes flour consistency.

1 cup all-purpose flour

2 tsp baking powder

1 tsp kosher salt

6 Tbsp butter melted

⅓ cup water

Directions

Preheat oven to 350°F.

Line a baking sheet with parchment paper.

In a large bowl, combine the oat flour, flour, baking powder, and salt.

Make a well in the dry ingredients, then pour in melted butter and water. Mix until it forms a ball of dough. If dough appears dry and crumbly, add a bit of water 1 tsp. at a time until you have a ball of dough that doesn’t fall apart.

Cover the bowl and let the dough rest for 10 minutes.

Turn the dough onto a floured surface and roll out to desired thickness, between ⅛ to ¼-inches. 

For round bannocks: using a 3-inch round biscuit cutter or a glass to cut out circles. 

For rectangular bannocks: Roll out the dough to an 8- x 10-inch rectangle (cut into 16 pieces), or an 8- x 9-inch rectangle (cut into 12 pieces).

Place the cut dough pieces on the prepared baking sheet. Bake for 20-23 minutes.

Remove to wire rack to cool. Enjoy with butter, jam, or both!

Onion Biscuits

Ingredients

2 Cups All Purpose Baking Mix (see below)

1/2 Cup Chopped Wild Onion or any kind of onion

1/3 Cup Almond Milk mixed with 1 ½ Tablespoons Lemon Juice

1/2 Cup Shredded Cheddar Cheese

Directions

Mix together the ingredients

Pat out onto a floured surface to 1/2 inch thick.

Cut out with biscuit cutter.

Put on parchment paper-lined baking sheet.

Bake in 400* pre-heated oven for 10 minutes

Homemade Baking Mix

Ingredients

8 Cups All Purpose Flour

3 Cups Rice Milk Powder

5 Tbsp Sugar

5 Tbsp Baking Powder

1 Tbsp Salt

2 Cups Shortening

Directions

Blend ingredients together well with two knives of any sort or a pastry blender until it's the consistency of cornmeal.

Store in the freezer.

Milk and Agave Rice Nectar Pudding

Ingredients

1 cup Almond Milk

1/2 cup Coconut Milk

1/3 cup Agave Nectar

1/2 cup raisins

1 tsp vanilla

1 tsp cinnamon

1 cup Arborio rice

Directions

Place a large saucepan over medium heat. Pour in the milks along and agave nectar.

While stirring, heat the mixture until it begins to steam and the nectar has dissolved.

Stir in the rice and reduce the heat to low. Let the rice cook for about 60-minutes. However, you’ll need to stir the rice every 5-minutes or so to keep it from sticking.

Once the rice is tender and creamy, remove the pudding from the heat and stir in the vanilla extract.

Just before serving, stir the remaining 1/2-cup of milk. Garnish with fresh ground cinnamon and serve.

Smreka

Ingredients

3/4 cup organic juniper berries

1 quart water

Directions

Combine the juniper berries and water in a quart-sized jar with a tight-fitting lid.

Label your jar with the date, so you remember when you started the ferment. I love my low-tech label maker for this. Place the jar out of direct sun, but in a place where you won’t forget about it.

Shake every day. As the smreka ferments, the water will turn yellowish, and most of the fruit will sink to the bottom of the jar.

Strain into a separate quart jar after 30 days. I like to use a fine mesh strainer to strain, but a coffee filter or cheesecloth work just as well. Use what you have on hand (even a t-shirt works in a pinch).

Add other ingredients to taste such as honey, agave, sugar, lemon etc.

Bottle and label, preferably in your fanciest decanter.

Maple and Black Walnut Tart

Ingredients

1/3 cup butter softened

1/4 cup sugar

3/4 cup tofu

1 cup all-purpose flour

2 cups roughly chopped walnuts

1 cup maple syrup dark robust

1/2 teaspoon vanilla extract

2 tablespoons melted butter

2 tablespoons all-purpose flour

1/4 teaspoon kosher salt

1/8 teaspoon ground cinnamon

Directions

Preheat the oven to 375°F.

In a small bowl, cream butter and sugar until light and fluffy. Beat in ¼ cup tofu. Gradually add flour just until blended (mixture will be crumbly).

Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack.

In a bowl, mix together the tofu, maple syrup, vanilla extract, and melted butter. Sprinkle with flour, salt, and cinnamon. Whisk until smooth.

Spread the chopped walnuts over the bottom of a prepared tart shell. Pour the maple syrup egg mixture over the walnuts.

Place the tart back in the oven on the middle rack. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.

Bake for 30 to 35 minutes.

Chocolate Chestnut Truffles

Ingredients

1 pound of roasted and shelled chestnuts

2-4 tablespoons full-fat coconut milk

1 1/2 cups semisweet chocolate chips 

1 1/2 tablespoons coconut oil

1/2 cup confectioner sugar

Directions

Place roasted chestnuts, sugar, and 2 tablespoons of heavy cream in a food processor and pulse on high until well blended. Continue to add cream little by little, processing each time, until you have a dough-like puree that doesn’t stick to your hands. Remove the puree from the mixer, form it into a ball and let it rest in the refrigerator for 30 minutes.

To make the coating, melt the chocolate and coconut oil using a double boiler.  If you don’t have a double boiler, you can create one by bringing a medium pot filled with about an inch of water to a simmer. Turn the heat to as low as it will go, then place a heatproof bowl—preferably stainless steel—that’s just big enough to sit on top of the pot. Add your chocolate chips and coconut oil to the bowl and slowly stir the chocolate with a rubber spatula until completely melted and silky smooth.

Grab 1 heaping tablespoon of the puree and roll into a ball with your hands. Repeat for the remaining chestnut puree.

Dip or roll the truffles into the chocolate until covered. Garnish the top of each ball with ground pistachio nuts or coconut before the chocolate hardens. Gently place onto parchment paper. 

Place tray of truffles in the freezer for 15-20 minutes or until the chocolate has completely hardened. Remove from freezer and place in a container in the fridge. These truffles will last for several days refrigerated. 

Crabapple Hand Pies

Ingredients

About a 1 1/2 lb – 2 lbs of crabapples depending on size

2 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp salt

1/2 cup packed brown sugar

1 tsp freshly ground nutmeg

1 tsp freshly grated cinnamon

1 tsp. cardamom

3 tsp of minced fresh rosemary

1 stick butter

2 1/2 cups unbleached all-purpose flour

1 tablespoon granulated sugar

1/2 pound 2 sticks cold unsalted butter, cubed into 1-inch pieces

1 cup cold water

1 cup ice

1/4 cup cider vinegar

1 teaspoon salt

1 egg lightly beaten, for brushing

coarse sugar to sprinkle

Directions

Cut the crabapples in half and core them, making sure they are approximately the same size. If using a smaller variety of crabapple (less than 1-inch diameter), just cut them in half. Squeeze lemon juice over the apples as you go (to prevent browning). Add zest, salt, sugars, nutmeg, rosemary, and cinnamon, and stir to combine.

Put the butter in a saucepan and melt it over medium heat. Mix in the crabapple mixture. Cook until the apples are soft and you have a thick, syrupy sauce of caramelized butter and sugar in your pan. Let cool.

To make the dough, combine all of the dry ingredients in a large bowl. Using a pastry blender or two knives, cut in the butter until you have small pieces or clumps of butter still visible in your dough. Drizzle in your vinegar and ice water slowly, cutting into flour a little at a time. Keep adding until your dough has formed and is easily pliable. Wrap in plastic and refrigerate while you prepare your filling.

Divide the chilled dough into four portions. Lightly flour the working surface, and roll out one portion about ⅛ inch thick. Cut out circles with a biscuit cutter, a mason jar lid or the mouth of a wide glass. Transfer the dough on parchment to baking sheets and chill in the refrigerator for at least 30 minutes.

Using half your dough circles, place an even amount of apple filling in the center of each one. Leave a little bit of room around the perimeter for pinching. Cut out stars or other shape from half of the remaining circles and set them aside. Dip a pastry brush into water and brush the perimeters of your circles, then place the tops over the fruit. Seal in the fruit by pinching the edges together with a fork or your fingers. Place dough cut-outs on top of some of your pastry circles (leave a few without cut-outs). If you have no cut-out tool, you can simply cut slits in the top.

Brush a beaten egg on the tops of the dough circles and sprinkle coarse sugar over them. Bake on a parchment-lined baking sheet for 10 minutes at 400 degrees F. Lower heat to 350 degrees F and continue baking until crust is golden brown all over and juices bubble, about 30 minutes more.

Cool completely on a wire rack or serve warm with whipped cream or ice cream.

Pumpkin Spice Moon Milk

Ingredients

1.5 cup of almond, coconut milk, or other milk of your choice

1 teaspoon of honey, monkfruit, or the sweetener of your choice

1 tablespoon of pumpkin puree 

1/4 teaspoon of pumpkin spice

1/4 teaspoon of turmeric 

1/8 teaspoon of cinnamon

1/4 teaspoon of cardamon

1/4 teaspoon ashwaganda

1 teaspoon coconut oil

a pinch of black pepper (helps with the absorption of the anti-inflammatory properties in the turmeric).

Directions

Put your milk in a saucepan to warm to your desired temperature.

Add all the ingredients (except sweetener) and mix using a milk frother or put into a blender and blend for 20 seconds until frothy.

Add your sweetener last and to your desired level of sweetness. Pour into mugs. Enjoy

Herb and Vegetable Tart

Ingredients

1 1/4 cup all purpose flour

1/2 teaspoon salt

1/3 cup plus 2 tablespoons shortening

3 to 4 tablespoons ice water

1/2 lb. eggplant

1/2 cup bell pepper chopped

1/2 cup diced onion

1 cup diced zucchini

1 cup diced tomato

1 cup diced summer squash

1/2 teaspoon chopped fresh oregano

3 or 4 torn fresh basil leaves

1 teaspoon chopped fresh rosemary needles

1 c. shredded Daiya

¼ cup tofu

1/3 cup coconut milk

Directions

Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal.

Sprinkle ice water, 1 T. at a time, evenly over surface.

Stir with a fork until dry ingredients are moistened.

Shape into a ball, and wrap in plastic wrap. Chill in fridge for at least 1 hour.

Pre-heat oven to 400º.Roll dough to 1/8" thickness on a lightly floured surface.

Place in tart dish/pie plate, and flute and trim excess pastry around edges.

Pre-Bake crust for 3 minutes. Remove from oven, and gently prick sides and bottom of pastry with a fork. Bake for another 5 minutes.

Brown the eggplant with the chopped onion and peppers.

Add to the pan the yellow squash, zucchini, and tomatoes, and the herbs. Sauté gently for a few minutes.

Remove pan from heat and add the tofu, Daiya, and coconut milk. Stir to mix thoroughly. Pour into pre-baked crust.

Bake pie for 50 minutes, or until set. Allow pie to rest 10 minutes, before serving.

Blueberry Shortcake

Ingredients

2 cups all-purpose flour

3 Tablespoons granulated sugar

2 ½ teaspoons baking powder

½ teaspoon salt

4 1/2 cups full-fat coconut milk

1 box instant vanilla pudding mix

2 Tablespoons powdered sugar

2 Tablespoons cornstarch

1/2 cup sugar

2 cups fresh blueberries

1/2 cup water

1 Tablespoon lemon juice

2 Tablespoons cornstarch

1/2 cup sugar

2 cups fresh or frozen blueberries

1/2 cup water

1 Tablespoon lemon juice

2 cups vegan whipping cream (almond milk with cashews)

1/2 cup powdered sugar

1 teaspoon pure vanilla extract

Directions

Adjust oven rack to upper-middle position and heat oven to 450 degrees F. 

Lightly spray a baking sheet with nonstick cooking spray.

In a medium bowl whisk together the flour, sugar, baking powder, and salt. Stir in the heavy cream until a dough forms, about 30 seconds. Empty the dough onto a floured surface and knead into a smooth ball, this will take about 30 seconds. 

On a floured surface pat the dough into a 1-inch thick circle. Using a 2 3/4 inch (or 3 inch) biscuit cutter, cut biscuits and place on the prepared baking sheet. Pat out dough scraps into a 1-inch thick circle and cut again.

Bake 25 minutes, or until the biscuits are golden brown. Transfer biscuits to a wire rack to cool. Cut biscuits in half and serve with whipped cream and berries. Biscuits can be served warm or at room temperature.

Beat the heavy cream and powdered sugar together in a medium bowl until it begins to thicken. Add the vanilla pudding mix and continue to beat the mixture until it becomes very thick.

In a heavy, medium saucepan, add the blueberries, sugar, lemon juice and half the water. Bring to a boil.Add the cornstarch to the remaining water (cold water is best). Stir to remove any lumps then add to the blueberry mixture. Continue to boil until thickened; about 1 minute.

Add whipping cream, powdered sugar and vanilla extract to the chilled bowl of a chilled mixing bowl. and beat for 60-90 seconds until stiff peaks form.

Lilac Wine

Ingredients

1 pound raisins

2-3 quarts fresh lilac flowers (all green parts removed)

1 gallon water

2 1/2 pounds sugar

1 packet wine yeast (I use Montrachet)

1 Campden tablet

Directions

Cover the raisins with water and soak overnight. Chop the raisins (with the water), in a blender.

Combine the raisin water and the lilac flowers in a fermentation container or bucket.

Bring the gallon of water to a boil, then add the sugar and return to a boil until sugar completely dissolved. Pour the boiling sugar water into the mixture in the fermentation tub. Cover the fermentation tub with a towel and let cool.

Once your mixture is cooled, gently stir in the yeast and cover. Stir twice daily for 7 to 10 days until fermentation slows.

Strain the pulp from the liquid using a very fine mesh strainer or cheesecloth.

Pour the strained liquid into a secondary fermentation vessel like a carboy and attach an airlock.

Place in a warm, dark location for one month.

Rack your wine using a siphon hose being careful not to transfer the sedement settled on the bottom. Do this once a month for the next 4-8 months.  Doing this will help to ensure a wine with nice clarity.

After the 4-8 months of racking, you can bottle your wine, but first crush a campden tablet and add to the vessel.  Let this sit for 24 hours to kill off any yeast and to stop the oxidation process. 

Using the siphon technique, fill all your bottles, and cap or cork them accordingly.  Store your bottles on their side in a cool dark room.  Your wine is now drinkable, but I would recommend waiting 6 months or more to really get the full flavor. I know it’s so hard to wait, but I promise, it’s totally worth it.

Lilac Simple Syrup

Ingredients

2 cups of lilac florets (all green and stems removed)

1 cup of sugar

1 cup of water

Directions

Combine the water and sugar in a saucepan and boil until sugar is disolved. Gently add your prepared lilac florets, stir gently, and cover. Reduce heat and simmer for about 5 minutes.

After simmering for 5 minutes, remove your pan from the heat and allow to cool with the cover on for 6 – 8 hours. During this time the floral essense of the lilac is being infused into the syrup in a most delicious and fragrant way. 

Strain your liquid into a bowl using a fine mesh strainer. Let the strainer rest on the bowl for a while to allow all the liquid to drip through…we don’t want to waste a drop!

Pour your strained syrup into a glass jar or syrup bottle and store in fridge for up to a month.

Candid Lilac Blossoms

Ingredients

Freshly picked lilac blossoms (stems and all green removed)

1 cup granulated sugar

1/2 cup water

1/4 cup fine granulated sugar (not powdered sugar)

Directions

Cook the sugar and water until it reaches 220F on a candy thermometer.

Allow mixture to cool fully before dipping in the lilac blossoms. If not cooled fully, your blossoms WILL wilt. 

Sprinkle the sugar on top of the flower, making sure to coat all sides of the flower.

Allow the flowers to dry for around 12 hours.

Lilac and Lemon Shortbread Cookies

Ingredients

14 Tbsp cashew 

Butter softened 2 sticks minus 2 tbsp

3/4 cup lilac infused sugar

1 egg yolk

2 Tbsp lemon juice

1 Tbsp lemon zest

1 1/2 cups plus 2 Tbsp all-purpose flour

1/2 cup arrowroot powder or cornstarch

pinch salt

1 and 1/2 cups (180g) confectioners’ sugar

1/2 teaspoon pure vanilla extract

1 teaspoon light corn syrup

*2 – 2.5 Tablespoons (30-38ml) room temperature waterpinch salt*

Directions

Cream together the butter and infused sugar, then add the egg yolk, lemon juice, and lemon zest, and stir to combine. Then add the flour, arrowroot, and salt.

Stir everything together until the dough begins to hold together.

Take it out of the bowl and form it into a log shape.

Wrap the dough log in parchment paper, twisting the ends to help hold it together. Put the dough in the fridge or freezer for about 30 minutes, or until firm. 

When ready to cook, preheat the oven to 300°F.Slice the log into 1/4 inch rounds, then place the rounds on a parchment-lined baking sheet, about an inch or so apart.

Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft.

Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.

Apply icing on completely cooled cookies and top immediately with candied blossoms.  Don’t wait until the icing is firmed up or your blossoms won’t stick. 

May Wine

Ingredients

1.5 liters of an inexpensive, young, mildly sweet or fruity white wine, such as Chablis, Chenin blanc, Riesling, Rhine, or Moselle. (one bottle).

20 sprigs of woodruff leaves and blossoms, washed and stems removed

2 tbsp local honey

1 cup sliced strawberries

1 orange, thinly sliced

1 lemon, thinly sliced

1.5 liters (1 bottle) of extra dry Champagne

Directions

Choose a light white wine, the younger the better.

Pour into a container large enough to hold all the wine and flowers.

Add sweet woodruff (about 20 sprigs). Woodruff is easy to grow in a shady spot in a garden or in a container. It is a good ground cover and a pretty plant. Add a couple of tablespoons of honey. Cover it.

Let it rest in the refrigerator overnight so the wine is infused with the herb’s essence.

Just before serving, place a block of ice and the fruits in a punch bowl. Strain the white wine as you pour it over the ice and fruits. Add the Champagne. 

Decorate with woodruff leaves and white flowers that have been rinsed off. You can also make the punch without the fruit, and just pour it from a nice pitcher.

On the day before the May wine is to be served, place the woodruff leaves and flowers in a container large enough to hold all the wine, then add the white wine. Cover and chill in the refrigerator.

Soul Cakes

Ingredients

2 cups all-purpose flour

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/8 teaspoon of turmeric

1/8 teaspoon black pepper

1/2 cup almond milk

1 stick 8 tablespoons unsalted butter, softened

1/2 cup sugar

Flaxseeds mixed with water

1/2 cup currants or raisins

Directions

Preheat oven to 400 degrees.

Combine the flour, spices and salt in a small bowl. Mix well with a fork.

Warm the milk in a small saucepan. Remove from heat.

Cream the butter and sugar together in a medium bowl with a wooden spoon (or use an electric mixer with the paddle attachment). Add the egg yolks and blend in thoroughly with the back of the spoon. Add the spiced flour and combine as thoroughly as possible; the mixture will be dry and crumbly.

One tablespoon at a time, begin adding in the warm milk, blending vigorously with the spoon. When you have a soft dough, stop adding milk; you probably won't need the entire half-cup.

Turn the dough out onto a floured counter and knead gently, with floured hands, until the dough is uniform. Roll out gently to a thickness of 1/2 inch. Using a floured 2-inch round cookie or biscuit cutter, cut out as many rounds as you can and set on an ungreased baking sheet. You can gather and re-roll the scraps, gently.

Decorate the soul cakes with currants or raisins and then brush liberally with the beaten egg yolk. Bake for 15 minutes, until just golden and shiny. Serve warm.

Mushroom Stew

Ingredients

1 lb mixed mushrooms, such as cremini, shiitake, oyster, etc. 

1 yellow onion, chopped

4 garlic cloves, chopped

1/2 teaspoon Aleppo pepper

1/2 teaspoon whole coriander seeds 

1/2 teaspoon whole cumin seeds

1/2 teaspoon black peppercorns

2 tablespoons cornstarch

1 1/2 cup any stock or bone broth, plus more as needed

Soy sauce to taste

Balsamic vinegar to taste

Extra-virgin olive oil to taste

A handful cilantro or parsley, finely chopped 

Directions

Heat the oven to 400°F (205°C). Tear the mushrooms into smaller chunks and arrange them in a single layer (making sure they’re not overlapping) on a baking sheet. Generously drizzle the mushrooms with a few glugs of olive oil (about 5 tablespoons), balsamic vinegar (about 2 tablespoons), soy sauce (about 3 tablespoons), and a pinch of salt. Roast for 30 to 35 minutes, or until the mushrooms get nice and toasty. All ovens are a little different, so make sure to check on your mushrooms halfway through cooking to prevent them from overcooking or browning too fast.

While the mushrooms are roasting, add a few glugs of oil to a deep pan over medium heat. Add the onions and sauté for 4 to 5 minutes, or until translucent. In the meantime, crush the cumin seeds, Aleppo pepper, coriander seeds, and peppercorns in a mortar and pestle or with the back of a knife. Add the spices and chopped garlic to the pan and cook for 2 more minutes. Remove off heat until the mushrooms are done.

Place the pan back over medium heat. Add the mushrooms. Sprinkle the cornstarch all over the mushrooms and toss to coat. Slowly drizzle in the stock, while constantly stirring. Season with salt, soy sauce and a drop of vinegar if needed. All stocks are different, so when it comes to seasoning, I prefer to leave that up to you to figure out what your base needs. Pro tip: a dollop of any miso will elevate the broth. Simmer for 10 to 15 minutes, or until the mushroom stew has thickened.

Cold Beet Soup

Ingredients

500 grams red beets (2 medium beets or 1 large), peeled you can buy these precooked to save some time

1/4 cup pickle brine, plus more to taste

3 salty pickles, finely chopped or grated, about a handful

2 garlic cloves, minced

1 small bunch chives, thinly sliced, plus more for garnishing

1 handful dill, roughly chopped2 teaspoons lemon zest

1 liter or 32 fl oz kefir

Kosher salt and black pepper

10 minute hard-boiled eggs, for serving

Coconut Yogurt, Coconut cream, kefir or extra-virgin olive oil for topping, optional

Directions

Bring a pot of water to a boil. Cut the beets in half, add them to the pot. Boil over medium heat until fork tender, for about 10 to 15 minutes. Set aside to cool.

Coarsely grate the beets in a large serving bowl or pot. Add the pickles, garlic, pickle brine, lemon zest, a big pinch of salt, chives, dill, and kefir. Mix until combined. Taste and season with more salt or pickle brine.

Pour the soup in serving bowls, drizzle olive oil and kefir on top. Sprinkle chives and flaky salt, and finish with hard-boiled eggs on top. Store it in the fridge up to a few days.

Sweet and Sour Braised Leeks

Ingredients

4 fresh leeks

4 tablespoons pomegranate molasses

2 tablespoons agave nectar, plus more to taste

1/4 cup extra-virgin oil, plus more as needed

200 grams tofu cheese

2 dollops coconut yogurt

3 tablespoons pistachios

Salt and black pepper

A splash of water

Directions

Chop the dark green leaves off the leeks. You will be left with a white/light green stalk. Save the leaves for a soup or vegetable stock.

Slice each leek stalk in half, crosswise. Slice each stalk in half again, lengthwise. Thoroughly wash the leeks under cold water to remove all the dirt between their layers. Dry with a clean kitchen towel.

Heat a drizzle of olive oil in a pan or skillet over medium heat, for 2 minutes. Layer the 16 halved leeks in the pan, cut-side down. Press down the leeks using a grill weight or another pot to increase the surface contact.

Sear for 4 to 6 minutes, or until golden brown.

In the meantime, combine the pomegranate molasses, honey, a pinch of salt and pepper in a bowl.

Flip the golden brown leeks, and sear for 2 minutes. Pour in the pomegranate mixture. Add a splash of water and simmer the leeks for 3 to 4 minutes, until softened. Try shaking the pan back and forth, instead of mixing with a wooden spoon, this will help preserve the leeks’ shape.

Add feta, yogurt, 1/4 cup of olive oil to a blender, mixer or food processor. Process the mixture until smooth and fluffy. If the mixture looks crumbly, add more yogurt or olive oil, as needed. No need to season the mixture with salt, the tofu will provide enough saltiness. If you don’t have a mixer, blender, or food processor, this same result can be achieved by whisking the feta by hand.

Swirl the whipped tofu on a flat platter. Add the leeks in the middle, drizzle the remaining pomegranate-honey sauce and sprinkle pistachios on top. Serve with fresh, crusty bread on the side, for the perfect appetizer.

Blueberry Loaf Cake

Ingredients

1 stick cashew butter, softened 

3/4 cup granulated sugar

1/4 teaspoon salt

1/2 cup Greek yogurt

¼ cup tofu

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder 

1/4 teaspoon baking soda

170 g blueberries 

Oil or butter for greasing the pan

1 cup powdered sugar

1 to 2 tablespoons lemon juice

Directions

Heat the oven to 350°F (175°C). Grease a 9 x 5 inch pan with butter or oil. 

If you’re starting with cold butter, slice the stick of butter into 12 to 16 pieces. Melt 6 of those pieces until sizzling hot and add the remaining cold butter to a mixing bowl. Pour the melted butter in the bowl, and mix with cold butter until you reach that softened butter consistency.

Add the sugar and mix for 2 to 3 minutes using a silicone spatula. Add the salt, yogurt and mix until light and fluffy. Add the eggs, vanilla, and mix until incorporated.

Set aside 2 tablespoons of flour. Sift the remaining flour in the cake batter alongside the baking powder and baking soda. Mix until there are no more dry flour spots. 

Wash the blueberries using a sieve or bowl, you want them to be wet so the flour sticks to them. Toss the reserved 2 tablespoons of flour with the wet blueberries, until evenly coated. Add the floured blueberries to the cake batter and fold them in. The flour coating will help them adhere to the batter and not sink to the bottom.

Add the cake batter to the loaf pan and level the top. Bake for 40 to 45 minutes, until the top looks golden brown and crusty, and it’s sturdy to the touch (not wobbly). Set aside to cool. For the glaze, combine the sugar and lemon juice in a bowl. Mix until smooth. Add more lemon juice or sugar as needed, to reach a thick, yet pourable consistency. Pour the glaze all over the cooled cake and allow it to set. Slice and serve.

Citrus Fruit Salad

Ingredients

2 to 3 pounds (1 to 1.5 kg) citrus of choice, I used: 1 medium grapefruit, 1 small pomelo, 2 small navel oranges, 3 medium cara cara oranges, 5 small blood oranges

1 small knob of fresh ginger, about 2 teaspoons grated

3 tablespoons vinegar, lemon juice or lime juice

1 tablespoon honey, plus more to taste

1/8 cup or 2 tablespoons extra-virgin olive oil

A handful of chopped pistachios

Flaky salt

Directions

Peel each fruit using a sharp knife or a serrated knife, slicing the top and bottom of the fruit to make it more stable. Placing the knife blade in between the pith (white part) and pulp, cut around the peel, in downwards motions. You’re looking to get rid of the white part of the citrus, the pith, and the peel, so trim accordingly. Save the leftover citrus peels, we’ll be juicing them later for the dressing

Slice each peeled citrus into 3 to 5 slices, depending on their size.

Layer the citrus on a large serving plate. Using a light-colored plate or platter will bring out the colors of the citrus.

Sprinkle some flaky salt all over the citrus surface. This will bring out the flavors of the citrus and make them extra juicy. Set the plate aside.

For the dressing, juice the leftover peels in a small bowl. I was left with about 1 1/2 cups of juice. Measure 1/4 cup of juice and save the remaining juice for drinking. Add the vinegar, honey, a small pinch of salt to the bowl. Grate in the small knob of ginger using a microplane. Whisk to combine. Slowly drizzle in the olive oil while constantly whisking to emulsify. Taste and season as needed, adjust the acidity or sweetness to preference.

Drizzle the dressing all over the citrus.

Sprinkle the pistachios all over. Serve right away.

Berry Galette

Ingredients

1 sheet vegan puff pastry (make sure it's thawed)

3 tbsp sugar

2 cups raspberries

2 tbsp raspberry preserves

1 cup blueberries

1 tsp lemon juice

1/2 cup vegan whipped cream

Directions

Preheat your oven to 425° F.Place a sheet of puff pastry on a flat surface and begin rolling it out with your rolling pin. To avoid having the pastry stick to your surface, flip it at least once. You should have a 9 x 11 inch rectangle.

Sprinkle 1 tbsp of sugar over the puff pastry and impress them into the dough by using your rolling pin. Flip and repeat.

Using a sharp knife, score all around the dough, one inch from the edge (so that you have a rectangle within a rectangle). Make sure not to actually cut the dough.

Place the puff pastry on a baking sheet lined with parchment paper and bake in the oven for 10 minutes.

While the puff pastry is baking, microwave the raspberry preserves for 30 seconds. They should be very runny.

Add the melted preserves to your fresh raspberries and stir until the berries are evenly coated.

Add 1 tbsp of sugar to your blueberries, together with lemon juice. Stir.

Add 1 tbsp of sugar to your blueberries, together with lemon juice. Stir.

When the puff pastry is golden brown, remove from the oven. Gently tap the center of the sheet with the back of a spoon and press it down.

Pour the raspberries into the center and spread them out. Next, add the blueberries.

Top with a little whipped cream and serve.

Stir-Fried Tofu Noodles

Ingredients

8 tofu rolls

1 tbsp extra virgin olive oil

1/4 cup red onion, julienned

2 tbsp minced garlic

2 tbsp gochugaru use less if too spicy

2 tbsp soy sauce

1 tbsp mirin

4 shiitake mushrooms, sliced

1 cup chopped broccoli

1/2 cup julienned carrot

1/2 cup julienned cabbage

1/2 cup julienned kale

5 shishito peppers

1 tbsp maple syrup

1 tsp sesame oil

Directions

Slice each of the tofu rolls lengthwise into three (3) 1/3-inch rolls. Unroll them so they look like fettuccini.

Add olive oil to a large pan over medium high heat. Next, add onions and garlic and cook until the onions become translucent, about 3 minutes.

Add gochugaru and stir for about 30 seconds, and then add soy sauce and mirin and cook for an additional 1 minute. Then add mushrooms.

Cook mushrooms in soy sauce for approximately 3 minutes, until they start to turn brown. Then, add broccoli, carrots, cabbage, kale, and 1/2 cup water. Cook the vegetables in the broth for about 3 minutes, until cabbage and kale become soft.

Add the tofu "fettuccini" and incorporate the noodles into the vegetables and sauce. Add maple syrup and cook until the sauce reduces down completely, about 4 minutes, mixing the noodles so they are evenly covered in sauce.

Drizzle sesame oil over the noodles just before serving.

Angel Peach Cake

Ingredients

500g peaches

330g sugar

30g lemon juice

300 g of water

1 cinnamon stick

43g vegan butter

30g pistachio paste

30g almond powder

15g cake flour

0.5g baking powder

50g coconut yogurt

90g peach compote

30g heavy cream

70g peach compote, finely diced

70g Peach compote syrup

8g gelatin

200g peach compote

100g plain yogurt

100g vegan cream cheese

150g whipped cream

3g vanilla bean paste

280g peach compote

4g agar agar

250g raw pistachios

Hot water for soaking pistachios (just boiled water)

100g vegetable oil (add 50g in two divided portions)

Directions

Slice and peel your peaches. Slice the peaches in half and add into a bowl along with 30 g of sugar, 30g of lemon juice, and the peach skins from earlier. This will help the color turn pink/red when cooked. Once the compote comes to a boil, simmer for 3 minutes. Add 300 g of water and boil for 2 additional minutes. Add 1 stick of cinnamon. After cooking for two more minutes, add everything into an air tight  jar and let cool until room temperature.

To make the peach jelly, soak 2.5g of gelatin in cold water. Use 70g of the peach compote syrup and add the soaked and drained gelatin. Take 70 grams of your peach compote and dice it into small, bite-sized pieces. Add the peaches to the gelatin and cool. Pour into a metal mousse ring. Harden in the fridge for 2 hours and then freeze.

To make the pistachio paste, take the pistachios and soak in hot water for 15 minutes. The hot water makes the pistachios easy to peel. Place them on a tea towel and rub them to remove the skins. Use a mortar and pestle to crush and add vegetable oil to the mixture. Continue blending until a paste is formed.

To softened butter, add a generous scoop of the pistachio paste. Whisk together until creamed. Add sugar and beat for 2 minutes. Add in yogurt in 3 parts. Sift in almond flour, baking powder, salt, and cake flour. Mix well. Put batter in a cake pan and add in a portion of the peach compote on top. Bake at 180 C for 12 minutes.

Finely chop pistachos. Add coconut milk, butter, sugar to a pan. Once this comes to a boil add in the pistachios to create a nuget. Once thickened, turn off heat. Add to the top of the pistachio cake layer and bake for another 3 minutes. When done, take out of tin. Once completely cooled, wrap and refrigerate. 

Take peach compote and blend until smooth. Add to saucepan and add sugar and heat. Bring to boil. Add soaked gelatin and stir. Add yogurt and mix well. Add part of this mixture to cream cheese. Mix. Add coconut cream and vanilla bean paste and mix. Semi whip until forms soft peaks. Add this to the rest of the peach mixture. Add this to a mousse ring wrapped in cling film. Pour half into this ring and then add the peach jelly from earlier into the center. Press down and add the rest of the mixture on top. Add cake layer to the bottom and press down. Freeze for 6 hours.

Filter remaining peach compote syrup through a fine sieve. Add agar agar powder and boil. Add sugar and boil for 1 minute. Pour over teflon sheet on an oven pan. Harden at room temperature. Put in fridge for 10 minutes. After, cute out a ring slightly larger than the cake. Cover and let sit for a while.

Take cake out of the freezer and place the gelatin circle over the top of the cake like a veil. Take a melon baller and begin to scoop out pieces from the peaces. Apply lemon water (1:1 ratio) to the peach balls. This prevents browning. Place them in a circle around the top of the cake.

Serve.

to be continued...

[shiopaovt]

🍋 chocolate lemon sugar cookies recipe 🍪

based on the 'crisp sugar cookie' recipe from "The Cookie Cookbook" (1966) by deloris kitchel clem

ingredients

cookies:

1/2 cup (~125g or 1 stick) unsalted butter, room temperature

1 cup (~200g) granulated sugar

2 eggs

1/2 teaspoon vanilla extract

1 tablespoon (lactose-free) milk

~2 1/2 cups (~310g) all-purpose flour, sifted (+ more for rolling)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

zest of 2 lemons

icing:

1 egg white

~250g powdered sugar

juice of 1 lemon (but probably less)

misc:

like 2 big bars of dark chocolate...

directions

cookies:

cream the butter (i used a hand mixer)

add sugar to creamed butter and mix well

add eggs, vanilla extract, and milk; mix

gradually add sifted flour, baking powder, baking soda, salt, and lemon zest. Dough hooks will come in handy here as the mixture will be very thick. You can adjust the amount of flour to get to the right consistency

wrap the dough in plastic / wax paper / parchment paper and let chill in the fridge until firm. If it's still too soft after an hour or two, you can take it out and mix in more flour

preheat oven

flour your work surface AND ROLLING PIN

divide the dough in 4 or 5 and roll out one piece at a time until about 1/2 cm or 1/4 inch thick (doesn't matter too much tho...). Keep the other pieces of dough to the fridge so it stays firm. When rolling out the dough, keep moving it around so it doesn't stick to your work surface. Work quickly and sprinkle more flour if it gets too sticky

use whatever cookie cutters you want to cut out your cookies and arrange them on a parchment paper lined baking sheet (or other non stick surface). You can place them relatively close together since they shouldn't spread out too much, though they spread more if they are thicker.

bake at 200°C / 390°F until golden around the edges (should take about 6-12 minutes depending on how big your cutters are and how thick you rolled it. Just keep an eye on it while rolling & cutting the next batch, it goes real fast)

transfer cookies to a cooling rack and let them cool off

finely break up the chocolate and melt it

while keeping the chocolate warm (i put the bowl inside a bigger bowl half filled with hot water), dip the cookies in the chocolate and let cool on a sheet of parchment paper (or other non-stick surface)

icing:

beat the egg white until a little frothy

gradually mix in powdered sugar, scraping the sides of the bowl with a spatula every once in a while

add lemon juice to taste. Thicken with more powdered sugar for outline consistency, or thin it out with more lemon juice for flood consistency

shove it in a piping bag or bottle or whatever you want and decorate your cookies when the chocolate has hardened (or just slap it on with a spoon. that works too)

let the icing harden for 30min up to a few hours and store your cookies in an airtight container

[sunnyuto]

My great-grandmother passed away in 2022, she had given my mom and all my aunts handwritten cookbooks when they got married, so I made myself and all my cousins booklets of her recipes for Christmas. And let me tell you: that little old Polish woman really knew how to make a bland-ass meal.

Her recipe for pierogi filling? Potatoes and ricotta cheese. That’s right, a potato dumpling, filled with mashed unseasoned potatoes and the one cheese on earth that tastes like nothing.

One notable recipe was titled “Steak in a Bag.” I’ll give you two guesses what that was about. (Hint: it’s a steak steamed in a “bag” of parchment paper.)

I would love to make her recipes, but her recipes simply are not good.

[bakingtherapy]

Breakfast with Cordelia #10 Macarons

Sul Sul, Gerbits. *Breathes heavily in excitement and terror* 

Today on Breakfast with Cordelia we are going to tackle something that I have always wanted to make. But never had the confidence for Macarons. They are very time consuming, very delicious french cookies. 

Today’s recipe comes from Rosanna Pansino’s Nerdy Nummies cookbook. I could have made her Baby Yoda macron, but thought it was bad timing *haha*. 

The recipe and the directions will be in the description down below. 

For making the macrons, you are going to sift the powdered sugar and almond flour separately. It helps if you sift more than once. Just so you don’t have to throw out a lot of excess flour and sugar. But you don’t want to put the excess in the bowl. You are going to need a very smooth batter.

Whisk the powdered sugar and almond meal until combined.

In another bowl, with an electric mixer, beat the egg whites until frothy. In her video, she says “Until it looks like a bubble bath.” This takes approximately 4 minutes. 

 Slowly adding the graduated sugar until soft peaks form, and you are going to continue beating for another 4 minutes. 

But, watch the peaks you don’t want them to be stiff peaks, or the cookies won’t get smooth.

You are going to fold in the salt.

If you are using food coloring, this is the time to mix it in. However, given that this is the first time doing this recipe, or any macron recipe. I didn’t want to add any coloring to the cookies. 

But if you plan on using food coloring use a color that is a little darker than the color you are using, because it is going to bake lighter.

You are going to grab a spatula, and with it, you are going to fold about a third of the almond mixer into your egg whites. Folding about 20 times. To fold you want to grab your spatula and scrap from the bottom to the top. Making sure that everything is incorporated. 

Repeat this with the rest of the almond mixture. Making sure not to over mix. You are going to be mixing for about 50-60 times. You want the mixture to look like coarse sand. 

You are going to line a baking sheet with parchment paper. It was helpful to find macron templates online. Just print them off and place them under the parchment paper. Just make sure to move the paper before putting them in the oven. 

The next step that you are going to do is spoon the batter into a decorating bag or ziplock bag. 

For the decorating bag, you may want just the coupler and no decorating tips.

You are going to pipe the batter onto the parchment paper in about 1- inch rounds ¾ inch apart. I know that this seems very particular. But these cookies have an amazing taste and the time it takes you to make it is so worth it. 

After that, you are going to tap the baking sheet to release any air bubbles. This part is very important. Because it can change the consistency of your cookies.

Let them set out for 1 hour before baking. I know that I am the #1 person who doesn’t like listening to waiting. However, you have to let the “skins” form on the macrons. This is another step that is crucial for the consistency that makes a macaroon different from a normal cookie.

Once the cookies have developed their “skins” you should position a rack in your oven to the top third of the oven and preheat your oven to 300℉.

These cookies are going to be in the oven for about 20 minutes. They will puff up and they look dry. But make sure not to have them turn brown. 

You know they are “truly” macrons when they have developed their “foot.” Which is a rough-looking layer at the bottom of the cookie. 

As the cookies cool, we are going to make the filling. In a medium bowl, you are going to beat the cream cheese, butter, powdered sugar, and vanilla with an electric mixer. Until the mixture is smooth and creamy.

After the cream cheese is creamy you are going to add your food coloring. 

Scoop it into a decorating bag fitted with a #12 tip. Or a ziplock bag if you do not have a decorating bag. 

Now, we make these cookies into macarons. To do this turn half of them upside down. Pipe about 1 teaspoon of filling onto the cookies that are turned over. Top the remaining cookies to the ones that have the filling.

And there you have it. You have made macarons.

Honestly, when Celeste told me to make these cookies, I was scared. Because I knew that they were going to be very time consuming and that I wouldn’t get perfect macarons, on my first try. But, I know that I am going to keep practicing. There are bakers out there in the world, who were just as nervous as me. Just keep practicing and you will get it. I hope you liked this recipe today. Make sure to like and subscribe for more recipes like this in the future. Vadish, Dag Dag!

Show the original author some 💖💖💖 Rosanna Pansino

Printable version of this recipe: on the blog

Feel free to support me on:

🐥Patreon 🐥 Kofi 🐥 Facebook 🐥 Pinterest 🐥

[ravikantphotography]

Mouthwatering Moments: How to Take Gorgeous Food Photos

Food is no longer just for eating—it’s for sharing, savoring, and, most importantly, photographing. In the age of social media, a picture of your favorite meal can tell a story, capture a moment, and make mouths water around the globe. But taking truly gorgeous food photos isn't as simple as pointing and shooting. It requires a bit of creativity, technique, and a dash of flair.

If you’re ready to turn your next meal into a masterpiece, here’s how to capture those mouthwatering moments that will have everyone double-tapping.

1. The Power of Natural Light

Lighting can make or break your food photos. The best source? Natural light. Harsh overhead lights or yellow indoor bulbs can cast strange shadows and dull your food’s vibrant colors. Instead, shoot near a window where soft, natural light floods in, illuminating your dish and enhancing its textures.

If the sunlight is too direct, diffuse it with a sheer curtain or even a piece of parchment paper to create a gentle, even glow. Natural light brings out the rich details in food, making it look fresh, inviting, and irresistibly delicious.

2. Play with Composition

Your dish is the star of the show, but how you frame and style it can make all the difference. Begin by thinking about the angles: Top-down shots work wonders for flat-lay presentations like pizza or salads, while a 45-degree angle is perfect for highlighting layers in cakes, burgers, or sandwiches.

Don’t forget the surrounding elements. A strategically placed fork, a sprinkle of fresh herbs, or a rustic wooden table can add depth and character to the image. Use the rule of thirds by placing your main subject slightly off-center to create a more dynamic, professional-looking composition.

3. Less is More: Embrace Simplicity

A cluttered frame distracts from the food itself. The best food photos keep it simple, allowing the dish to shine. Instead of overwhelming your shot with too many props, focus on a few well-chosen items that complement the food, not compete with it. A minimalist backdrop, like a clean marble slab or wooden surface, helps your food pop and gives the image a fresh, clean vibe.

Remember, the key to a gorgeous food photo is letting the food speak for itself.

4. Highlight Colors and Textures

Food photography is all about capturing the delicious details that make a dish irresistible. Look for vibrant colors and contrasting textures that can create visual interest. The crumbled cheese top a pasta or the crisp char on a grilled steak—these elements make the viewer feel like they can taste the food through the image.

Play up these textures with your lighting and positioning. Sometimes a subtle overhead sprinkle of salt or sauce can add that extra layer of texture, giving the food a more natural, just-served feel.

5. Get Creative with Angles

Not all food is created equal when it comes to photography. Some dishes look best from a bird’s eye view (like flat dishes), while others—like a towering burger or a slice of pie—shine when shot from a lower angle. Experiment with different perspectives to see what works best for your dish.

For drinks or layered foods, shooting at eye level can capture the depth and richness of the layers. Experiment with your camera positioning to find the most mouthwatering angle possible.

6. Use Props to Tell a Story

Food photos can transport people to a time, place, or memory. Using props like rustic tableware, a well-loved cookbook, or fresh ingredients scattered around the dish can create a narrative. Maybe you’re showcasing a cozy homemade meal, a farm-fresh brunch, or an elegant restaurant dish. Choose your props carefully, ensuring they enhance the story without overshadowing the food.

The key here is to make the scene feel real and inviting, as if the viewer could sit down and take that first bite.

7. Don’t Forget the Details

It’s often the little things that take a food photo from good to great. Think about the final touches—the steam rising from a bowl of soup, a dusting of powdered sugar on a dessert, or a squeeze of lemon over fresh seafood. These small details bring the dish to life and can evoke taste, smell, and texture in a single frame.

Before you snap the shot, step back and scan the frame. Does the food look its absolute best? A quick garnish, a tiny drizzle, or a wiped-down plate can make all the difference.

8. Post-Processing Perfection

Even the best photos can benefit from a little post-editing magic. Adjusting the brightness, contrast, and sharpness can bring out the best in your images, making colors pop and textures even more inviting. But be cautious not to over-edit—food should still look natural and appetizing, not overly processed.

Simple apps like Lightroom or Snapseed can help you achieve that professional polish without going overboard.

9. Practice Makes Perfect

Like any art form, food photography takes practice. Don’t be afraid to experiment, make mistakes, and try new techniques. Over time, you’ll develop your own style and feel for what works best for different dishes. And most importantly, you’ll have fun along the way.

So whether you're shooting your homemade breakfast, an elegant dish at a fine-dining restaurant, or a vibrant street food feast, remember these tips to capture mouthwatering moments that leave a lasting impression. With the right lighting, composition, and creativity, your food photos will be too good to eat—but perfect to share.

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Dry your cast iron immediately (don't leave it to drip dry) and give it a quick coat of oil like crisco or palm oil or coconut oil. It seems counterintuitive, but it will help the seasoning stay fresh.

If you're cooking something highly acidic (like red sauce) a teaspoon or two of sugar will help immensely as it cuts the acidity (without making it sweet, I promise)

You can roast just about anything. Cut your veggies, toss them in garlic & salt & pepper & olive oil and lay them on a cookie sheet (parchment paper or til foil helps). Throw them in the oven (400F or so works for almost anything) and cook until just browning at the edges. You'll never look at veg the same.

Nonstick pans work best with silicon or hard rubber utensils. Cast iron work best with metal. Wood works for anything.

If you have a gas range, consider investing in a plug in hot plate for boiling water. Turning the gas up all the way for long enough to boil (for stuff like pasta) can damage the workings, and the hot plate will boil it faster.

Just about everything cooks better over medium heat than high, just be patient.

Don't ever try to put out a kitchen fire with water. Baking soda is your friend, or if you can cover it that works too. Water added to hot oil will explode (if you don't believe me, there's a mythbusters episode you can probably find on YouTube somewhere, it's pretty terrifying).

Flavor is your friend. SALT EVERYTHING. Don't be afraid of herbs or spices. Pre-diced garlic tastes just as good as fresh, and granulated garlic works just as well. Same for onion powder.

If you're really interested in learning about cooking and baking and want to do it at your own pace, the America's Test Kitchen cookbooks are a great resource--they walk you through every step and explain why (and what else they tried before they decided on that method).

Anyway some things to follow when youre a beginner cook:

Don’t constantly shift your food around in the pan if you want to form a crust on it, the less you move it the better.

Don’t be afraid to add water if youre frying up food and the food/sauce looks a bit dry.

Don’t fry up your garlic early on in the cooking process (unless youre making a quick garlic oil) as the garlic flavour can straight up disappear if overcooked for too long and/or the garlic can become bitter if burnt

Don’t overcook your vegetables. Look up recommended cook times for them. Your distaste for vegetables stems from them being overcooked and being poorly seasoned.

Don’t microwave stuff for more than 2 minutes at a time unless you know what you’re doing. Reheating stuff tends to fare better when you mix food between microwaving times since microwaves develop hotspots if you microwave it uninterrupted for too long.

Don’t try cooking everything at the hottest setting. It’s super tempting to have a high flame and do a meal quickly but actually follow directions and cook at medium or low heat.