#add vanilla extract if you want to be fancy

[y-eontan]

make a shakerato

[poorly-drawn-mdzs]

WE ARE NOT PUTTING VANILLA EXTRACT ON THE CHARCUTERIE BOARD!!!

Whatever the result is, I will attempt to recreate it as a drawing!

[scribefindegil]

Scribe's Favorite Hot Chocolate

(in case a comforting beverage will help stave off the existential despair)

You Will Need:

4 cups of your favorite milk

2 oz bittersweet chocolate (if you use Ghirardelli chips 2 oz is a third of a cup. you could use semisweet but you'd want to cut the sugar back by a tablespoon or so)

1/4 cup granulated sugar

1/2 tsp vanilla extract

tiny pinch of salt

optional but recommended: 1-2 cinnamon sticks and any other desired spices (when I'm feeling fancy I like to add a handful of whole peppercorns, a couple of cloves, and some cardamom pods. follow ur heart)

To Make:

Put the milk and spices in a pot on the stove over medium-low heat. Don't leave it alone; milk explodes if you let it fully boil!

Put the chocolate in a mug or bowl (I just use whatever mug I'll be drinking the cocoa out of) with just enough water to cover. Microwave for 30 seconds, then whisk until smooth. (This is to help the chocolate dissolve; if you put it straight into the milk pot instead of beautiful smooth cocoa you will get a lot of weird freckly chocolate bits)

When the milk just starts to steam (or when a single drop on the back of your hand feels uncomfortably hot), turn off the heat! Add sugar, vanilla, and salt, and stir until sugar dissolves. Then add the chocolate (if chocolate is too thick to pour, spoon a little hot milk in and stir to lighten it)

If you're using spices, let the hot chocolate sit for 5-10 minutes so the flavors continue to infuse

Enjoy and share with friends <3

If you don't drink it all you can keep leftovers in an airtight container in the fridge for a couple of days, but I don't usually have this problem

[sportsbianism]

today i am gonna give you my recipe for hint of peppermint brownies with white chocolate drizzle. i brought these to one of the parties i went to yesterday and they were a real hit! this is for a single batch but tbh i always make a double batch

Melt together in microwave (not for so long that the chocolate seizes! Be gentle)

4 T 92% chocolate (i usually use bakers chocolate but they were out at the grocery store so i just got this and added cocoa powder, which was awesome. anyways 4 T is basically half a standard fancy chocolate bar or bakers chocolate bar)

1½ T cocoa powder

½ C butter

then add:

2 C sugar

3 eggs

1 t vanilla (this is honestly optional)

½ t peppermint extract

1 C flour

½ t salt

Then you're gonna want to chop up some of your favorite dark chocolate (or just use chocolate chips) as well as a bunch of peppermint hershey's kisses and mix that in.

then chop up MORE hershey's white chocolate peppermint kisses and set them aside in the freezer

Bake in heavily greased pan at 350° for 40-50 minutes or until they smell right

a little while after you take them out to cool, melt a bunch of white chocolate (aldi sells a five pack of white chocolate bars for like 2.50 that are perfect and delicious) and a little bit of butter in the microwave for thirty seconds at a time, stirring each time, until things are almost but not quite sufficiently melted. then just stir some more and let it melt a bit more on its own while you stir. you really don't want the chocolate to seize

when the white chocolate is melted and the brownies are cool enough, drizzle the chocolate over the brownies, and sprinkle the chopped up kisses you set aside earlier. cool it off et voila

[docholligay]

Full video here:

And that is the end of Holligay's birthday Week! I hope you enjoyed! Please tell me if you did. Tonight, I am having my official birthday dinner with the family!

I would love to hear anything you specifically loved, and if you wanted to add anything:

You can tip me at either Ko-Fi, or,  since Ko-Fi has recently started running through Paypal as goods and  services, thus taking a fee from my tips, you can just directly tip me at Paypal under @docholligay (But  I recognize ko-fi allows for anon tips so I haven’t gotten rid of it)! If you’d like me to tag you with whatever I get with the tip, please leave a heart emoji in the comments!

If you’d like me to put it toward something certain, just let me know! I’d like to get myself

some new running gear

Dinner for Saturday night with the family so I don’t have to cook

A fancy vintage dress watch

If you’d like to contribute to any of those “buckets” just let me know in comments with your tip!

[comingfromastatechampionasshole]

Doc's Best In Goddamn Show Montana State Fair Coconut Cream Pie

As promised, the baked good that did the best, I'll release the recipe. This is one of my favorite pies of all time, hewed into a perfect custard-based pie that won me my first Best in Show rosette in nine years. And pies is even a tough category!

The other shocking thing: This is one of the easiest pies I make. It's very much "don't worry about it." It even tastes better if you make everything but the topping the day before serving.

“Doc, why don’t you use cream of coconut for the custard?” Friend, I tried for years to get that to work, only to find out that cream of coconut just does not bake up as nice as milk and cream, so I use a nice extract and toast the coconut to get the flavors. 

YOU WILL NEED:

A crust (I presume you can either make or buy a crust. I might even have a recipe here on the blog, I can’t remember) 

Pie: 

5 eggs

¾ cup caster/baker’s sugar 

2 cups of whole milk

½ cup half and half (I believe this is called half cream in the UK)

1 tsp vanilla bean paste

1 tsp coconut extract (I like Olivenation or watkins. Also, bear in mind you may need to use more. I do this to taste and the tsp is a guess on my part. Don’t worry, I’ll tell you where to taste in the recipe) 

Pinch salt

1 cup sweetened flaked coconut

Topping:

2 cups heavy cream VERY COLD (can use whipping or double also, but I prefer heavy) 

2 tablespoons jello or jello style pudding mix, coconut 

Powdered/icing sugar (this will be to taste) 

Decoration: Most definitely toasted coconut. I really like Nuts.com’s organic dried coconut chips, but it depends on how flush I’m feeling--I did not use it in this competition. Macadamia nuts are great, dried pineapple, for this competition I used coconut rolls from costco. This is mostly for visual appeal, so be creative. 

Toast your coconut: Put the oven at 350F. Put some parchment down on a baking sheet, and then put your sweetened flaked coconut on the sheet. Don’t forget to put in a bit extra for your topping decoration. Toast for about five minutes, it will probably need a stir and watch it closesy--coconut burns easy. When it’s a nice pale golden, pull it and up the temperature of the oven to 375F. 

Blind bake your crust. If you haven’t done this before, I think it’s easy but admit maybe not everyone will. Roll your crust out into a pie plate, just like you always would, and then cover the bottom with tin foil, and fill with pie weights or beans, or rice--I’m a big fan of using sugar. Whatever you use. Bake it about 15-17 minutes, it should be lightly brown at the edges. Take out the pie weight you used. Bake it about 5 minutes more, just so the bottom gets very lightly toasted. 

Make the filling! Beat your eggs in in a large bowl until they are very well combined but not whipped. Beat in everything but the coconut itself. NOW TASTE IT. Does it taste coconutty enough, or do you want to add a little more extract? Have an easy hand with the stuff, it’s powerful. Mix in the toasted coconut. 

Yeah, I’m serious, that was the whole of the filling instructions. I told you this was ridiculously easy. 

Bake: Pour your filling (carefully) into the pie crust, and cover the edges of your pie crust so it doesn’t burn (I use tin foil, but they do make fancy pie shields). I like to put it on a jelly roll pan so it’s easier for me to take in and out of the oven. You’re going to bake it at 375F for about 30-40 minutes, but the real test is: if you shake it a little, is it set at the sides but with a little wiggle in the center? That’s when it’s done. 

Let it cool totally. 

Topping! Beat your cold cream and pudding mix together, adding the powdered sugar slowly. I start with a quarter cup and work my way up until it’s as sweet as I like. I prefer a harder peak for this, but soft peaks are acceptable if you enjoy that more. Decorat with your topping choices! 

GO WIN A FUCKIN ROSETTE

Please tell me if you made this! If you found this really helpful and would like to leave me a tip, my ko-fi is here!

[nani-nonny]

OMG is nonny giving out advice?

You’re a baker, right? Desserts?

Is there an easy cookie recipe you recommend that is tasty? I’m visiting my nephews and I want to become their favorite tia through cookies like an abuelita

/gen

Oh my goodness hahaha!

As silly as this ask is, I suppose the simplest and most “grandma-like” cookie I can recommend off the top of my head is a thumbprint cookie :D

I made them for some family members during these past holidays, and made plenty to put into silly cookie tins like my late abuelita (although she didn’t make these thumbprint cookies, she made crisp shortbread cookies)

Thumbprint cookies require 7 ingredients, but no fancy pants measurements :D

1 stick of room temperature butter (1/2 cup)

1/2 cup of powdered sugar

1 egg yolk (discard the egg white or save it for breakfast, you decide)

1 cup of all-purpose flour

1 tsp of vanilla extract (or just a quick splash)

Pinch of salt

And any jam of your choosing, but I found it must be jam. Strawberry jam is a fun choice and one I use since everyone in my family prefers sweet fresas from the local farmers

Here comes the recipe portion hehe

The recipe may seem long, but it’s quite easy, and I’m explaining what you may want to avoid or be careful of when making the cookies :) you can ignore my cautionary comments :D

Mix the butter with the sugar in a medium-sized bowl so it’s light and creamy :D

Add the egg yolk and vanilla extract and combine

Add in the flour and salt, but be careful not to overmix your dough! (Flour doesn’t like to be worked too much, so mix it until you don’t see any more big floury lumps or flour streaks :D I suggest adding a little flour at a time while scraping the sides of the bowl.)

Let this dough rest in your fridge, not the freezer, for at least 30 minutes and at most 1 hour. (Although, I may have accidentally left my dough sit for 2 hours and it came out fine regardless…)

Once your dough has chilled, preheat the oven to 350 F (or 175~ C I can’t remember the temperature for Celsius at the moment and I’m too lazy to check my notes)

You’re going to scoop about a tablespoon of dough (maybe half a scoop of a regular spoon? I don’t know how big your spoons are but my spoons disgustingly vary in size) and place on your parchment paper-covered cookie pan about a cookie’s width apart. I have specific cookie baking mats for this so I don’t know the measurement hahaha! It saves time :D Make sure to ball it up in your hands!

Next, you’re going to lightly press your thumb into each ball of cookie dough, or press a teaspoon or tablespoon covered in powdered sugar, into the dough balls to create an indentation!

You want to fill each indentation with your jam! Don’t overfill your cookies, because they may ooze out like little volcanoes.

Once the cookies are ready, place the cookie pan into the oven to bake for about 10-13 minutes. The time depends on the type of baking pan, the amount of cookies on the pan, and how big your dough balls are, so keep an eye on the first batch.

The cookies are done baking once they have reached a golden color on the edges! Remove them from the oven immediately and let them cool—they will continue baking once the pan, so be mindful of that.

Once the cookies have cooled enough to touch, move them from the pan to a wired tray. (This prevents from overbaking on the warm pans but also makes room for baking more cookies if you don’t have more than one pan. I recommend putting the dough and the baking pan into the fridge in between baking the cookies if possible, so the dough doesn’t lose its firmness and the pan is easier to use)

Once the cookies are completely cooled, dust with powdered sugar! (I’d recommend drizzling with icing, but that requires a few extra steps which im too lazy to do.)

Be sure to store in airtight container! :D

[cvntatrons]

So my roommate and I were reading The Spy Who Came In From The Cold series by @philosopherking1887 , and we couldn’t stop craving Delavian chocolates from how great they described them so I decided to make them and here’s my little recipe. (I mostly measured by my heart so the measurements probably won’t be exact)

What you’ll need:

85% cacao dark chocolate bar (I used central market, the more you’re able to use of this the better your chocolates will taste I mixed with the chocolate melts just so that I’d have enough for 2.5 squares of each flavor)

Ghirardelli dark chocolate melts

Coarse Himalayan pink salt

Rosemary (I used dried)

Powdered sage

Lavender

Lingonberry jam

Cayenne

Chopped up almonds (or almond extract)

I also used some rosemary and pepper flavored honey along with mesquite flavored honey but this is really optional

Any silicone mold you have I just used an ice tray we weren’t using

Make a little double broiler with a pan with boiling water and a glass bowl on top to melt the chocolate and remember to temper your chocolate before putting them in your mold.

For the delavian berry chocolate:

I used 4 squares of the 85% cacao dark chocolate bar and a handful of dark chocolate melts put them in the double broiler with roughly 2 teaspoons of lingonberry jam, mixed it around until completely incorporated, if you want more of a lavender taste with it put a pinch in with the chocolate as it’s melting otherwise I just put it on top of some of the chocolate for it to be more subtle. Make sure you temper your chocolate before placing them in the mold by adding 1/3 of the amount of chocolate you first put in after you’ve taken the bowl off of the heat I didn’t learn to do this until my 2nd batch and the chocolate will lose all of it’s integrity when out of the fridge/freezer too long. Then I put the chocolate in the freezer to let it solidify. 

The ijhem nut delavian chocolate:

Nuts are a migraine trigger for me but my roommate loves almonds so I just used what we had on hand so I cannot speak for how these chocolates taste

Using the same chocolate ratio and set up as the berry chocolate add either some chopped up almonds or what I did which is a splash of almond extract we had with some vanilla extract, again make sure to temper your chocolate and place them into the mold. (Or just buy some almond chocolate from the store)

This one is the whole reason why I had to make these chocolates my roommate and I couldn’t stop talking about the blue salt and fruit chocolates, I made this one with and without lingonberry and I have to say both were good but I loved it without.

Use 4 squares of your 85% chocolate bar and a handful of dark chocolate melts just like in the last couple, add a pinch of sea salt and cayenne pepper (I also added a dollop of rosemary pepper honey and mesquite flavored honey) mix until fully melted, temper your chocolate and then add to your mold, I then mixed in small pinches of the coarse Himalayan salt so each chocolate had an even amount and then after it’s set for a minute or two top with another pinch of the Himalayan salt. If you want to make it fruit filled prior to mixing in any of the coarse salt, line your mold with some of the chocolate put some of the lingonberry jam (or really any jam you have) then top it off with the rest of the chocolate.

The Lerta herb chocolate (my personal favorite)

Using the same chocolate ratio add a good solid sprinkling of sage powder (if I had to guess maybe anywhere from 1-2 teaspoons start off small and taste as you melt until you get a desired amount) and a little less rosemary (anywhere from 1/3-1/2 of the amount you use of sage again start off small until you reach a desired taste but keep in mind it will be a tiny bit more flavorful after setting) a hint of cayenne powder, and I once again added a dollop of rosemary and pepper flavored honey. Mix that bad boy up and temper it put it in your mold and if you’re feeling fancy top it with some rosemary (or even maybe some of the Himalayan salt and lavender. I personally enjoyed doing that)

And boom you now have my best interpretation of their Delvain Chocolates. My roommates and I personally enjoyed them and I hope you do as well! Im also pretty sure you could find real chocolates with these flavors but I already had 90% of the ingredients I needed and I like trying to make new things. This was my first time making a recipe and making chocolates and I had a great time. I didn’t manage to get any pictures of my first batch but I attached a photo of some of my 2nd batch which aren’t as pretty as my first and is mostly just the herb and berry chocolates.

[prairiefirewitch]

Pecan Rosemary and Orange Shortbread for Agathos Daimon

Just barely sweet, a little salty, full of pecans, and just a whiff of rosemary and orange. Perfect with a glass of white; you’re pouring libations to Zeus or Dionysus tonight anyway so indulge with your household deities and spirits. Decadent with a bit of blue cheese or Parmesan Reggiano. Dust them with powdered sugar and you’ve got a fancy Russian tea cakes or Mexican wedding cookies.

Mercifully for you and me I will stop baking after tonight as the temperature soars into the 100s and I feel like a monster for turning on the oven. But this offering to my household spirits and deities is so worth braving the sweltering kitchen because of course I’m indulging.

Here it is:

1 c. unsalted butter, room temp

1/2 c. sugar

1/2 tsp salt

2 tsp vanilla extract

2 1/4 c. AP flour

2 c. chopped pecans

Zest of one orange or lemon

1 tbsp chopped fresh rosemary

Cream the butter, sugar and salt together until fluffy. Add vanilla and flour and mix on medium low speed with paddle until it begins to clump together and looks like sand.

Add pecans, zest, and rosemary. Mix on medium low until large clumps form, scrape the bowl down to get everything well mixed. Don’t go crazy mixing here; you don’t want a smooth cookie dough.

Turn your dough out and shape into a big disc. Pop into a freezer bag and chill for at least one hour.

If you’re making crescents use about 1 1/2 tbsp dough per cookie, a little more for bigger cookies. Shape into crescents. If you’re making round or square cookies gently roll out onto a lightly floured surface, about 1/4 inch thickness.

If you’re shaping your cookies, popping them into the freezer for a few minutes once you’ve shaped them will help them keep a more defined shape.

Bake on lined cookie sheets at 350f, for about 10-12 minutes. You just want a little golden brown on the edges, or all over. For crescents allow to cool 5 minutes, then dust with powdered sugar.

I froze half of my cookie dough for later use. It keeps well for 3 months or so frozen. Thaw when you’re ready to use and bake as shown above.

#agathosdaimon #offerings #greekreligion #greekmythology #ancientgreece #dionysus #zeus

[void-wolfie]

Hello my favorite angst author. I have a request for you.

Reader and Jenna are friends and have feelings for each other, but neither of them made the move to make it into something more. Reader got jealous one day seeing Jenna with someone else even if nothing happened J and other person. Both got into an argument and it blew up horribly, ended with both of them saying nasty things to each other (even though secretly they both loved one another). A little too late though because reader got into a car accident and didn’t make it. No happy ending on this one.

I know this is a little too angsty but I honestly think you’d crush this one. Hopefully you’ll think about my request! Even if you decide not to do it, it’s fine too. You’re so good with your words that I’ll honestly just like it even if you were posting a cake recipe or something.

Have a good day Wolf Mom!

happy ending or not? i guess only time will tell 😉

for now, here's the cake recipe you asked for 😂

🔗Vanilla cake with chocolate frosting: (instructions below, but link here for those who are interested)

Ingredients:

1/2 cup (or 113g) of unsalted butter (preferably at room temp)

1/2 cup (or 120g) of vegetable oil (or any other neutral cooking oil such as canola or avocado)

1 + 1/2 cups (or 300g) of granulated sugar (aka normal sugar for you non-baking folk)

4 large eggs (preferably at room temp)

1 tablespoon of vanilla extract

3 cups (or 375g) of all purpose cooking flour (or 375g or 3 + 1/3 cups of cake flour if your fancy)

1 tablespoon of baking powder

1/2 teaspoon of salt

1 + 1/4 cup (or 300ml) of buttermilk (once again, preferably at room temp)

chocolate frosting (measure with your heart on this one... is there ever such a thing as too much chocolate?)

Equipment:

big ass bowls (or whatever mixing bowls you can find)

2 cake pans (most likely 8", but hey, whatever works for you I guess)

mixer - can be handheld or a stand mixer, not technically required but trust me it makes life so much easier

Instructions:

preheat oven to 350 F (or 175-177 C)

prepare the pans: very lightly grease the sides and line the bottom with parchment paper (set these aside for now)

in your bowl mix together: butter, sugar, and oil (vegetable or avocado depending or whatever you picked)... mix together until well combined and creamy

add in eggs and combine together (preferably with mixer - you want those eggs destroyed)

add and mix in vanilla extract

in a separate bowl mix together: flour, baking powder, and salt

slowly add in dry ingredients and buttermilk while mixing - for this is best to alternate between adding some dry ingredients, mixing, adding some buttermilk, then mixing and repeat until everything is well combined (don't use the mixer for this)

evenly divide the batter into the two pans and bake (at 350F or 175C) for around 30-35 minutes. you will know when they're done when you can stick a toothpick in the middle and pull it out with crumbs (no wet batter)

once you pull out, let the pans to cool for 10-15 minutes

after the 10-15 minutes, you should be able to flip the pans upside down and the cakes should fall out (be careful as the pans may still be hot)

after the cakes are out of the pans, leave to cool completely

once cooled, decorate and frost however your heart desires (I recommend an ass load of chocolate frosting and maybe some sprinkles if your feeling fun, but that's just me)

** if you've made it this far, congrats, you're special :) what do you get for being special??? Nothing. however you do get to know the above story request will be coming out soon :) have your tissue boxes prepared, it's going to be a rough one 😉

[casual-comedy-enjoyer]

Alright, so, since Tumblr is the land of cursed food combos, and it seems like everyone I tell about this looks at me like I'm crazy, even if I think it's actually fairly normal compared to other things (case and point: Battery Acid Spaghetti), I think it's time I tell you about my cursed concoction which I am currently sipping as we speak:

Vanilla Milk.

The idea came to me a couple years ago when I was really craving ice cream, yet being a teenager in my parents house had no way to get any. So I looked up methods of making ice cream online. I found one that I think was technically supposed to be a milkshake, but I figured "eh, close enough" and started making it. The instructions (although I have lost the measurements) were to take milk, sugar, and vanilla extract (tumblr's favorite ingredient), mix them together, and add crushed ice. We did not have a fancy ice machine in our fridge at the time, so I had to use a meat mallet on a ziploc bag of ice cubes to try to get crushed ice, which ended up being more like ice chunks. I then realized, "wait, if the ice is just to get the texture and temperature of ice cream, could I then exclude it and get the same taste as melted ice cream?"

I was correct.

Since then, this has been a semi-regular treat for myself that I have perfected the measurements of near perfectly. Of course I have no idea what they actually are, because I eyeball it every time, but I will attempt to give you some rough measurements, in case you want to try it yourself.

2 cups Milk

(about) 1 tbsp Sugar

1 tsp (I think) Vanilla Extract

Have fun!

[libraryspectre]

Did you know you can make peanut butter brownies from regular brownie box mix really easily? Just make the brownie batter according to the box and get it into the pan. Then microwave a couple spoonfulls of peanut butter for like 20 seconds to make it a little runny, then spoon it on top of the brownie batter. I like to make even rows of silver dollar-sized dollops. Then take a knife or chopstick and move in a zigzag pattern, starting with side-to-side and then going up and down. This will marble the peanut butter into the brownie mix. Then bake according to the directions on the box, and you're done!

If you want to be a little extra fancy you can add vanilla extract and SALT to the peanut butter, but just straight-up microwaved peanut butter works just fine

[yourgamemasterthewhiterabbit]

If anyone is curious about the cake, I looked up this recipe:

1 cup white sugar

½ cup unsalted butter

2 large eggs

2 teaspoons vanilla extract

1 ½ cups all-purpose flour

1 ¾ teaspoons baking powder

½ cup milk

And bastardized it in the following ways:

Leave the recipe up on your screen but too far away to read it clearly,

Open and drain a can of beets. Yes beets, the red earthy root vegetable,

Use an immersion blender to puree the beets some,

Eyeball roughly a half cup of canola or sunflower oil instead of butter [to save butter, or just use butter see if I care],

put in a much *closer* to tumblr worthy level of vanilla extract,

Pour in about a quarter cup of heavy cream, it's fine there's extra fluids in the beets and you probably over-shot the oil,

Add in 2 extra large eggs because I never use anything but extra large eggs,

Add a pinch of salt it never called for,

Add in what's left in a bag of white sugar and then over-shoot making up the rest with brown sugar slightly, by eye, it's fine,

immersion blend again until you are sure there's no chunks,

Add in what's probably a 3rd cup of cocoa or more and blend more,

eyeball a cup and a half or so of flour by scooping generously a few times with a quarter cup measure and letting it heap,

Dump in what's -probably- more baking powder than that recipe calls for,

immersion blend again until it looks like batter, even if it's on the *slightly* runny side. If it seems way too runny add a bit more flour,

***If you want to be extra -me- about it, you can also add in a tablespoon of cinnamon and an tablespoon of cayenne pepper at this point, but I get the sense most people won't want to***

Oil and flour a baking pan and pour it all in, mine is this big oval-ish one. I baked it at 350 without preheating until it smelled done.

tada!

Now we mix SALTED butter with solid coconut oil half and half, dump in some coco and an appropriate seeming amount of icing sugar with a squirt of vanilla extract and blend aggressively until it's fluffy

Do not apply it until the cake is cooled.

Unless you are particularly sensitive to the earthy taste of root vegetables and dislike them, you probably won't notice the beets, but you know how carrot cake maintains this moist tenderness because of the inclusion of fibery vegetable matter? Yeah. This chocolate cake will have something very moist and carrot cake-like about the texture, letting it be heavy without being dense in a way that comes off as very rich, even though it still has plenty of air in it. No soaking in anything fancy required.

If you use cocoa that hasn't been treated with alkaloids it'll probably come out convincingly red too. This might actually be a red velvet recipe tbh but my coco is the dark stuff.

The coconut butter in the icing pairs well with the earthy hint from the beets and makes the icing firm at cooler temperatures but melt quickly in your mouth, it's very yummy. I didn't even bother making Italian meringue to make a butter cream and it's still impressively good. Coconut butter in icing is honestly always good unless you hate coconut.

Whatever, yay cake!

I know people will say baking is an exact science but getting the portions mostly correct is fine so long as the batter has the right consistency the beets make it more forgiving or something.

Have fun and be yourself <3

[monsterkong]

“Healthy Snack Hacks: Clean Oreo Alternatives You’ll Love! 🌿🍪”

Welcome to Wake Up and Read the Labels!

Have you ever wondered why Oreos are so hard to resist? They actually stimulate our brains in ways similar to addictive substances. 🤯 But that’s not an excuse to skip out on your favorite treats! Today, we’re bringing you a recipe that’s just as tasty but way healthier, with zero artificial ingredients and zero guilt. Let’s dig in! 🍃

The Secret to Oreo’s Appeal (and What to Avoid) 🍪🚫

Traditional Oreos contain processed flour, sugar, and artificial additives, which can leave you feeling hungry and tired. These ingredients may taste good in the moment but don’t offer much in terms of nutrition. Enter LiLy cookies: a clean, plant-based cookie made from ingredients like almond flour and coconut sugar, offering a better snacking experience without sacrificing flavor. 🌱💪

How to Make Your Own Clean “Oreos”

All you need for this easy swap are two LiLy cookies and a dollop of icing. 🍦 Add vanilla or peppermint extract for a flavor twist, or try chocolate icing if you’re in the mood for a richer taste. This recipe is so simple you’ll wonder why you didn’t try it sooner!

Snack Prep Tips for the Perfect Cookie Sandwich

Want to make your cookies look fancy? Put your icing in a Ziploc bag, snip the tip, and squeeze it onto the cookie. For special occasions, sprinkle with edible flowers or fresh herbs. 🌸 You’ll have a delicious, nutritious treat that’s a hit at any gathering, big or small.

Why Choose Clean Ingredients? The Benefits of Smart Snacking 🌟

Choosing snacks with clean ingredients isn’t just about health—it’s about enjoying flavors that don’t weigh you down. 💫 LiLy cookies, Simple Mills icing, and other clean products are packed with natural, nutrient-dense ingredients, giving you the energy to get through your day without the sugar crash.

Final Thoughts: Rediscovering the Joy of Snacking

Here’s to reinventing the way we snack! Whether you’re sharing these cookies at a party or indulging in a sweet moment just for yourself, choosing clean alternatives can make all the difference. 🍫💙 Give these swaps a try, and let us know if you feel the difference!

Happy snacking! 🥰

[psalacanthea]

Mulled White Wine

hey do u need something for Halloween drinkies? Here's my favorite non-red mulled wine.

1 bottle sauv. blanc or chard

Maple syrup OR brown sugar (honey if u must, but i find honey works better in red wine for me)

1 cinnamon stick

ginger (fresh by pref it's ok to use powdered if you must but fresh ginger has way more flavor and complexity)

more spices if u like: allspice, cardamom, cloves (go easy, 1 or 2 whole should be ok), etc

Vanilla paste/bean OR extract (i shall not scold you)

2 big peaches or 2 big pears (3 if they're smaller) OR 1-2 cups peach/pear juice

If you're using fresh fruit, pit core, chunk fruit, and blend. Sieve to get rid of big chunks.

To a big pot on med-low heat add bottle of wine, blended/strained fruit OR juice

add 1 cinnamon stick and 1 1/8th inch thick piece of ginger (big enough to fish out again, not so big that it takes over the whole flavor)

1 tsp vanilla of choice or the scraped innards of 1 bean

Stir, taste for sweetness, add maple syrup 1 tsp at a time until the sweetness is good. It WILL get sweeter as it warms, so go easy.

Stir to combine, cook on med-low until liquid is steaming.

DO NOT raise it above a very low simmer, no matter how short on time you are. What's the point in mulled wine if you cook all the alcohol off?

When the spices have infused to your taste (30min-2hr, depending) then it is done.

Retrieve spices, serve.

Can be kept warm on a burner at very low heat, but will reduce over time. If it gets too strong, add a little water. Boxed/\cheap wine is a good choice for this-- you're adding stuff which will help cover the inferior quality

if you want to get extra fancy tho you can glaze and roast the fruit. Maple roasted peaches are A+

[softbabyfeferi]

little-safe recipe for when you cant sleep!

does anyone remember this part from ponyo? s'really the only part of the movie that stuck w/ me cause i thought it looked sooo good, n i saw a recipe for it at some point n made it n it helped me sleep! but i can't find the original, so here's what i remember :] under the cut!

ingredients:

milk

hot water (careful!)

honey (to taste)

cinnamon (to taste)

vanilla (if you wanna get fancy! but only a very small amount)

instructions:

get all your ingredients together

heat up the water, you can do this by putting it in a kettle or putting it in the microwave in 30-second increments, but be careful please! no burning yourselves. also if you microwave it use a microwave-safe dish!

pour the water into your cup, just maybe an inch up. that's gonna heat your milk

next mix in the honey, to taste but i generally like around half a tablespoon. make sure it melts

(if you're adding it, here's where you would add a couple drops of vanilla extract. it's alcohol based and way stronger than you would think, so go light on it!)

pour the milk into the cup to fill it the rest of the way, but be careful not to overfill it- you don't want to spill

take your cinnamon shaker and shake in enough that it like, covers the top of the liquid? then mix it in (carefully!)

make sure it's cool enough to drink and then enjoy! i hope you sleep well and dream of good things :]