#and a chocolate/vanilla half half soft serve

[teacolouredink]

"May I take your order? ♡"

A doodle I did for a reply on bluesky hehe 🩷 I posted a screenshot from the game of my character looking comically short behind the counter in my ice cream shop I built with the same caption and somebody actually commented the flavour they wanted. So I felt compelled to doodle this to send back to them ehehe

(This screenshot right here btw!!)

[mylove-thresher]

why are there chunks of ice in my vanilla ice cream with chocolate syrup :(

[honeytonedhottie]

honeys guide to fall⋆.ೃ࿔*:･🧸💕

i am so so excited for fall 2024. this fall we're serving bambi doll, cupcake and espresso scented, french tips and nudes, crispy chocolate croissants and coffees, sweaters and mini skirts…💬🎀

FALL BEAUTY ;

♡ soft bouncy curls

♡ nude lip combos

i recommend the nyx butter gloss (madeleine) and the nyx chocolate lip liner for a pretty chocolaty look. if ur looking for another nude lip combo use the nyx butter gloss (angel food cake) and the nyx club hopper lip liner…💬🎀

♡ french tips

♡ nude colored manicures and pedicures

♡ marshmallow scented hand creams

as the weather gets colder it becomes more and more important to keep ur skin moisturized and hydrated. carrying around a sweet smelling hand cream can help your hands to stay soft and not dry…💬🎀

♡ fall scented lip balms, body nectars and fragrances

pumpkin, coffee, vanilla, cupcake, chocolate, cinnamon, caramel and buttercream scents are giving fall…💬🎀

lets talk fall beauty products and scents because my favorite part about literally everything is the pampering aspect and the smelling super yummy so lets get into it. the body products i recommend to capture that fall, bambi eyed, doll scent and vibes are.

the sugar cookie body wash from native

ooey gooey cookie body wash from philosophy

chocolate chip body wash from philosophy

all the cozy fireside s’more scents from bodycology

coco coffee body scrub from victorias secret pink

cupcake swirl body fragrance from bodycology

♡ for nails, tapered square french tips or oval shaped nails in nude colors

♡ claw clip hairstyles including half up-half downs or just a classic claw clip pony

FALL FASHION ;

fall fashion to me is tights and mini skirts. leg warmers and uggs and form fitting sweaters. let’s talk about some fall fashion. the tights and mini skirt combo is a classic and it’s an amazing way to incorporate wearing mini skirts even as the weather begins to get a little colder. the tights add a nice touch, even if it isn’t the color of ur skin tone, tights IN GENERAL look rly nice.

ankle boots, ugg boots, BOOTS are so so fall. i rly love ankle boots that have a heel to them and bonus points if ur fall shoes include fur. the fall shoes on my shopping list are ->

ugg boots

ankle boots

mary jane style shoes

ballet flats

form fitting sweaters and jackets are so in for the fall. along with tracksuits. the color pallete for having a bambi doll fall are very much browns, cashmeres, and baby pink. honestly think of neapolitan colours. pink, brown and an off-whitish almost pastel yellow. think PASTRY PRINCESS.

baby phat puffers are perfect for the transition from fall to winter and a good pair of jeans is CRUCIAL for fall. another thing i wanna talk about with fall fashion is LAYERING. layering is such an important aspect of fashion period but ESPECIALLY fall fashion. experiment with different lengths, textures etc. one of my favorite layering combination during the fall is ->

long sleeve tops with a camisole underneath

a form fitting long sleeve top (the ones with buttons at the front) look so DOLLY and adorable when u dont button it, and wear a camisole underneath. its just MWAH. some more fall fashion details also include ->

fur details

ribbons and lace details

delicate jewelry choices

tights and leg warmers

layering

boots

neopolitan cinnamon princess color scheme

long sleeves

mini skirts + tights combo

HOW TO BE A HOTTIE DURING FALL ;

to be a hottie during the fall lets talk about our fall essentials to be our hottest, healthiest and happiest selves this fall…💬🎀

♡ warm milk and honey with a pinch of cinnamon (a real treat)

♡ warm, buttery croissants

♡ wired headphones and a good fall playlist

a good fall playlist consists of artists like lana del rey, pink pantheress, sabrina carpenter and sade…💬🎀

♡ candles that smell like cinnamon cupcakes

♡ a few juicy novels to read

my favorite genres of books to read during this season include mystery, romance and historical fiction…💬🎀

♡ keep up with ur health

during the colder seasons its important to take good care of ur health so make sure that ur taking ur supplements/vitamins, drinking herbal teas and eating a balanced diet to avoid getting sick…💬🎀

[cosmicalily]

"love (and caffeine) on the brain" - a mini series by @cosmicalily. view series masterlist and outline here

month 13: more than memory | barista!kim seungmin x psych major!reader

author's note: i just needed to create another fic within my procedural memory universe (and be a psychology nerd). also i finally started a taglist !! please send me an ask if you'd like to be added xx

The windowpane you sat by was frosted and cold, but the cafe was warm, especially the particularly cosy corner you’d always sneak yourself into. It was right by the heater, a soft blue coloured sofa with a low mahogany table in front of you. The cafe walls were dark green, and the space was dimly lit, inviting and familiar. For the past few months, you’d brought in a book to read, and would lounge on the sofa as if it was your own apartment, sporadically receiving honey chai in miniature teapots and oat matcha lattes from your sweet boyfriend, Seungmin. Other days, you’d sit yourself at a table near the barista counter, and he would test out new coffee blends and teas, giving you little samples and asking for your advice.

However, today was not a day for reading or tea-tasting. Your university had started back up a few weeks ago, and somehow you had been lucky enough to receive an assignment due by the end of the week. Which, you’d just realised upon waking up, was tonight. 

Throwing on a navy cable knit sweater and knotting a pale pink scarf around your neck, you’d sprinted, or rather stumbled, out of your apartment in your uggs after Seungmin, who was heading out to open up the cafe.

“It’s 7:30,” Seungmin had said to you, quickly reaching forward to catch your laptop before it slipped out of your grasp as you locked the door.

“I know. I have to get an essay done by tonight, so I’m heading into the office with you,” you replied, tucking your hair behind your ears and taking a quick breath to regain your composure.

Seungmin smiled. “And by office, you mean the blue sofa in my cafe?”

“You know I do, baby.”

The two of you walked along the route he always took to the cafe, fingers entwined. As per usual, Seungmin paused to pet every dog you met along the way, asking for names, ages, breed types and temperaments as he scratched ear after furry ear. As per usual, you would take a moment to glance into the little vintage store adjacent to the cafe, seeing if there was anything new in the window. 

As Seungmin began setting up the coffee machine for the day, you set up chairs, wiped tables and turned on lights. Felix, Seungmin’s best friend, stopped by to drop off the day’s delivery of pastries and cakes, and you helped him set them up in the little glass cabinet on the benchtop. Once everything was done, you and Seungmin took turns taking bites of an almond croissant, and you left him to serve his first customer with a kiss on the lips and a mug of hot chocolate.

With a stretch of your wrists and a deep breath, you put on your glasses and sat yourself down, periodically taking sips from your hot chocolate as you formulated research, cited sources and structured paragraphs. At ten-forty-five, he made you an iced latte with the vanilla flavoured oat milk he kept specifically for you, leaning down to meet your eyes and giving you a smile. At half past twelve, Seungmin brought you a sandwich from the deli next door and a chamomile tea, giving you a quick kiss on the forehead and rubbing your shoulders. At quarter past two, he swapped your plate and empty cup for a strawberry matcha latte, and you wrapped an arm around his waist, leaning into his chest for a moment as you took a breather. 

“Don’t work yourself too hard, yeah?” he said, more like a statement than a question.

“I promise,” you replied, kissing him lightly on the lips before resuming your work.

At three, when he shut off the coffee machine, he heard you sigh in relief and close your laptop, and turned around to see you stretch your shoulders and slide down the sofa. He approached you slowly, then threw himself onto you, wrapping his arms around your waist and shoving his face in your shoulder as you giggled.

“You big baby,” you chuckled, running a hand through his hair and sitting up, resting your head on his shoulder as he wrapped an arm around you. 

“Since when is it illegal for a guy to be proud of his girlfriend for smashing out an essay in a day?” he huffed, but leaned in closer. “What was it about?”

“A comparative analysis of two contemporary studies on the psychological process of memory,” you replied. “A lot of work, but it was really interesting. The whole concept is so fascinating.”

“Yeah? Tell me about it.” The same way you loved watching Seungmin make coffee, the love in his eyes and the subtle confidence in his work, he loved to listen to you talk about your study; there was something captivating about you in your element, so passionate about what you were learning and writing about. 

“Basically, the whole point I covered was implicit memory. The kind of stuff that we don’t consciously retrieve, it just comes back involuntarily. Like muscle memory and emotions. It’s so cool, and it’s so interesting when I can see it in real life. Like how now, you don’t even have to do the measurements properly when you make me a strawberry matcha, because it’s just natural. And like how I still get butterflies when I come here, because it’s where we first met. It’s honestly so beautiful.”

You loved the explanation behind normal human nature; learning why and how we did things, what made us who we are. How this complex little process occurring deep within your brains made up your love for each other.

“That really is.”

“Yeah. I really hope my amygdala keeps encoding the feelings I have when I’m around you,” you smiled up at him.

“I sure as fuck hope my basal ganglia doesn’t let me down someday and I forget how to make your strawberry matchas. I don’t think you’d forgive me.”

“It’s okay, because if my neocortex somehow loses the information, I won’t remember it even happened,” you giggled. “And how did you know that?”

“I know you. You think I don’t read your notes and your essays? It’s so interesting, especially seeing it all from your eyes and reading all of your raw thoughts.” he replied casually, although his cheeks tinged pink. “I hope that’s not like, an invasion of your privacy. But whenever I see your notebooks out with all your little diagrams and comments, I just want to see what’s going on in your head. And know what you’re talking about half the time.”

You squealed and stood up, shifting yourself onto his lap and pressing your forehead to his. “Kim Seungmin, you are the love of my life.”

“Even when your hippocampus starts to deteriorate with age and you forget our old memories together?” he asked, eyes sparkling.

“Even when,” you confirmed. “Although I hope it never does.”

“Me neither.”

You brought your lips to his.

taglist: @hyunjiiza @zelinkcrossing @velvetmoonlght - send an ask to be added :)

[lore-grandma]

Oh boy time for a recipe that’ll probably be thrown into the forgotten depths

Chocolate lemon cupcakes

Chocolate cupcakes

* 1 cup (130g) all-purpose flour

* 1 cup (207g) sugar

* 6 tbsp (43g) unsweetened cocoa powder

* 1 tsp baking soda

* 1/2 tsp salt

* 1 large egg

* 1/2 cup (120ml) buttermilk

* 1/2 cup (120ml) vegetable oil (I used a majority of olive oil and used about 1/4 cup vegetable oil, I didn’t specify any better because fuck you and I don’t wanna)

* 1 tsp vanilla extract

* 1cup (120ml) hot coffee

Lemon Curd:

* 4 large eggs

* 1 cup granulated sugar

* 1/2 cup lemon juice fresh squeezed, from one large lemon

* 1 Tbsp lemon zest from one large lemon

* 6 Tbsp unsalted butter cubed

Frosting

* 1 cup (240 ml) heavy cream, cold

* 2 tablespoons (16 g) powdered sugar

* 1 teaspoon (3 g) cornstarch

* 1 teaspoon (2.5 ml) vanilla extract

For the cupcakes

1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.


2. Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.

3. Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Add the water to the batter and mix until well combined. The batter will be very thin.

6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. (I have a shitty oven so I added ten more minutes to the bake time after I checked if it was fully cooked, just start off with 5 minute increments, if you want to be more cautious) 


7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

Lemon Curd:

* Place eggs and sugar into a small pot, whisk to combine. Add lemon juice, zest, and butter. Cook over medium-low heat whisking constantly until mixture thickens and coats the back of a spoon.


* Transfer to a glass bowl and lay plastic wrap directly on the surface to prevent a skin from forming. Chill for 1 hours to almost set. 


Frosting

1. Chill the Bowl and Whisk: Begin by chilling your mixing bowl and whisk (or whisk attachment) in the freezer for at least 15 minutes. This helps the cream whip up faster and increases volume.

2. Combine Dry Ingredients: Mix powdered sugar and cornstarch in a small bowl. This ensures even distribution of the cornstarch in the whipped cream.

3. Whip the Cream: Pour the cold heavy cream into the chilled bowl. Using an electric mixer, start whipping the cream at a low speed, gradually increasing to medium-high as it thickens.

4. Add Sugar and Cornstarch: Once the cream starts forming soft peaks, gradually add the sugar and cornstarch mixture, continuing to whip.

5. Add Vanilla Extract: As the mixture thickens to stiff peaks, add the vanilla extract and continue to whip until well incorporated and the cream holds stiff peaks. (Probably make the frosting after the cupcakes have fully set)

Assembly

1. Remove the core of the cupcakes with a knife or a cupcake corer, you need a hole

2. Put almost solid curd in the center of the cupcakes, preferably with a piping tip.

3. Let curd set fully in the cupcakes for 1 hour more

4. Pipe on frosting, and serve

**note that this is posted on the same day is was baked, I can’t say how well the whipped cream frosting will hold up.

**a large cookie scoop helps with filling the cupcake liners. I used 2 scoops of the largest one I had

**normally you’re supposed to fluff your flour, but I was worried it would be too liquidy so I just scooped the flour from the container, like a heathen.

** I know I should half the recipe for the lemon curd, because there was a little left and it was overflowing out of the cupcakes a little, but it could be the fact the cupcake holes weren’t big enough. It wasn’t that much plus, you could mix the cake that’s left over from the removal of the middles with it, so idk.

I suppose I should put a useless story like all other blogs.

It was my possible step brother’s birthday and there was a mix up with the 2 cakes. Instead of chocolate raspberry and vanilla lemon cake, the bakery mixed up the flavors and reversed it. And me being weird I kinda liked it. So here’s a recipe that basically makes that cake. Why are these so long? Like that story was simple and easy. You could easily just say “my mom made this a lot when I was a kid.” Like I’m pretty good at writing a whole essay about something that doesn’t matter, evidence and an explanation, everything you could need. Would anyone even read this? It’s a recipe on tumblr, if I posted this on Pinterest maybe but even then most people I know don’t like citrus and chocolate. I offered some cupcakes to my grandma but I actively left out that the custard is lemon flavored, because I knew she’d make a virtual face at it. I want to show my creations but I can’t do that when no one is willing to try it. My mom was easy to convince because sugar. This is long because that’s the whole joke, for this whole piece about a simple story to be far too long when people just want the recipe. Would this bit even work? It’s all at the end, not at the beginning like every other blog does but I understand how frustrating that shit is. And like since I’m dragging it out it’ll only be more of a nuisance to the people wanting to see the recipe. Should I just half the lemon curd recipe? Do people even read the notes about the recipe? I sure don’t also. I also should’ve put proportions sizes but I don’t wanna put effort in remembering or counting. 8+6+1…. Uhhhh 15 cupcakes that I made. How likely is it that government secrets are put in these long bullshit paragraphs? I hope I get some criticism on this recipe there was a fair amount of research and rewriting. I forgot the name for cupcake liners btw, I had to ask my mom what they were called so that was a little awkward because I was making some more notes on the recipe while doing so. I wonder how I’m going to transport those cupcakes, I mean my grandma’s house isn’t that far of a walk but also it’s kinda hot and I don’t have any boxes also it’s night. Is this paragraph long enough that the joke gets hammered in? I don’t think it’s long enough but I could be wrong, I suppose I should write some more nonsense to add to the word count. Anbdndjdjelskxnjskwjsjzjksnsbsjkwksbhsjsksnsbsjkwndnzjsknwnsjsksks. Space. Ajkdndjoelndkkpl high ndkskskskndjjdksksnnsjsk. I got my cats some new toys recently, they’re touch activated and they make noises and move around. Of course I think they primarily like them because of the cat nip. I think I’m going to stop writing this, I’m getting bored and I don’t have much to say rn.………………………………………………………………………………………… I hope I don’t explode after this…………………………………….. my phone is spacing out this out weirdly, idk what that’s about…………………………………………………………………..do you think aliens are real?………………………………………are ghosts real?……………………………………………………………………. How do food bloggers end these anyways? I’ve never read the paragraphs but they have to at some point, right? ……………………………………………………………………..I think half the reason why food bloggers have such long paragraphs is because we’re encouraged to make a whole essay whenever we’re writing something. I know I am…………………………I’m probably wrong……………………. It probably forces more ads onto the screen at once………………….aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaAAaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa…………… I know it doesn’t matter but I wonder how the tumblr algorithm works, like do they prefer to show longer or shorter posts? Of course it could be our decreasing attention spans. I like spam, it’s not that bad, of course I’m probably a couple of sprinkles of salt away from death……………..I’m tired……………………… I think it’s time to stop typing, I think my space button is starting to die.

[the-jumblr-cookbook]

Recipe Name: Maybe Famous Chocolate Chip Cookies 

Story time! My dad got this recipe from his boss in the early 80’s, we know that’s true. The story part is that his boss got it from his neighbor Mrs. Debbi Fields (yes, that Mrs. Fields), which seems harder to believe. In any case, it makes a pretty good chocolate chip cookie.

Type: Dessert

Servings: 40-50 cookies (recipe can be halved if fewer cookies are desired)

Estimated cooking time: 30 minutes prep, baking time depends on how many cookie sheets you can fit in your oven at once, but 10 minutes per batch

Ingredients:

2 sticks (1 cup) unsalted butter

1 cup white sugar

1 cup brown sugar

2 eggs

1 tablespoon vanilla

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 cups flour (can use a gluten free flour mix for GF cookies)

2.5 cups oats

24 oz chocolate chips

Utensils & Tools:

2 mixing bowls

Electric mixer (optional, but will save you a lot of work)

Oven

Cookie sheets

Parchment paper (optional, but they come out a little nicer with it)

Instructions: 

Preheat oven to 375 Fahrenheit

Line your cookie sheets with parchment paper if you're using it

Cream together the butter and sugars until nice and fluffy

Mix in eggs one at a time

Mix in vanilla

In a separate bowl, mix together the flour, oats, salt, baking soda and baking powder

Mix the contents of bowl #2 into bowl #1. I usually add about half, mix it together and then add the other half

Mix in the chocolate chips

Roll dough out into balls about the size of a golf ball

Place balls on cookie sheet, leaving about 2 inches in between for cookies to expand and flatten as they cook

Bake for 10 minutes

Let cookies cool on the cookie sheet for at least 5 minutes before moving. The cookies will be very soft and fall apart if you try to move them before then. After five minutes cookies can be moved to a serving platter or storage container to finish cooling.

Cookies are best when eaten the same day, but will last if stored in an airtight container for 4-5 days. Past that, they’ll still taste good, but be rock hard. At that point, I recommend smashing with a rolling pin and sprinkling over ice cream.

[Image ID: A kitchen counter with miscellaneous containers in the background and two small cookie sheets with six chocolate chip cookies each in the foreground. A pair of hands is holding up a green plate with more cookies on it above and slightly behind the cookies on the counter.}

24oz chocolate chips - 680g

375°F - 190°C

[theclaravoyant]

if we died tonight (eddieshannon)

AN ~ for @rarepairs-of-911 Rarepair Bingo! brought to you by the impending Eddie Diaz Texas Torment Era prompt: “proposal” Eddie x Shannon Diaz fluff but like, the sword of damocles is strong with this one, i am experiencing The Shrimp Emotions title from Kiss Me - Dermot Kennedy

masterpost read on AO3 (~1000wd)

if we died tonight

It's a warm Texas night, because when is it not, and Eddie and Shannon are strolling around the lake. Their lake. It's too hot to press into each other very much, but their fingers tangle in the space between them and their free hands wrangle the cart vendor soft-serve they probably shouldn't be eating, but can't resist.

“Well, we can't call him Ramon,” Eddie argues. “My dad would have a stroke.”

“Sure. It's your dad that would have the problem,” Shannon scoffs. She raises a sharp eyebrow at Eddie, who pointedly ignores it. “What about your Abuelo?”

“You want to name our kid Benito?”

Shannon crinkles her nose. “Okay. Maybe not. But I don't know... William or John or something just feels so... boring?”

Eddie cracks into the chocolate coating on his icecream, and a dollop of soft-serve gets smooshed onto his nose, and he grins.

“Well. We can't be boring,” he resolves, and Shannon has to smile.

“We'll come up with something perfect,” she assures him. “We've got time.”

Speaking of time, she has to dive to save her own icecream – vanilla, with a somewhat structurally unsound chocolate flake - from running down her wrist. Clearly, they can't walk and talk and consume time sensitive snacks at the same time, so she picks a spot on the shore that's not too overridden with duck shit, and sits down.

Eddie joins her, chomping down the rest of his icecream under the guise of beating the melt, and his eyes cast out across the lake like he's thinking about something. Shannon crooks her elbow through his and pulls them both a little closer; she sighs into his shoulder and follows his gaze. It's no California sunset, but the pink and orange and silver dapples breathtakingly out across their lake as the wind gently blows, and Shannon pulls the flake out of the icecream and crunches down on it, and it feels like maybe everything is going to be okay.

“Time,” Eddie repeats, pensive, but the smile sneaks back onto his lip. “Yeah. We've got time. Maybe forever?”

Shannon crooks her head. No, he's not-

Eddie digs into the pocket inside his shirt, and pulls out a small red box. He pulls away from her just enough to be able look her in the eyes, and then he takes a deep breath.

He is.

“Shannon. From the moment I met you, I knew you were special. You had the most beautiful voice, and I fell in love with your laugh, and I thought, I want to make this girl laugh for the rest of our lives.”

She remembers it well; their first day together, talking - and laughing – until the sun went down. The way that lock of hair fell over his forehead; carefree, eyes shining in the pink and silver sunset, and only for her.

“I've only fallen more in love with you every day since,” Eddie continues. “I think you're beautiful, and brilliant, and I just know our baby's only going to be even more beautiful and more brilliant.”

He puts the box in the sand between them for a second, and spreads his hands across her ever-growing belly. He smiles down at it, enraptured, like he can see everything their little boy is going to become, if he has anything to say about it. “I was kind of hoping he would have a name for this part,” he confesses, blushing as his eyes meet hers again, “but all I know is, he's a lucky boy, to have you for a mother. I would consider myself even luckier, to have you for a wife.”

He picks up the box again, and Shannon's heart is well and truly in her throat by this point. How his hands aren't shaking she'll never know, hers well and truly are and the other half of the chocolate flake is melting between her fingers and then he looks at her with such admiration, and he opens the box, and Shannon feels her jaw drop.

(The icecream drops too, forgotten in the sand that's desperately trying to be grass, and it's all she can do to remember to wipe her hands on her pants before she lifts them around the box and the ring. The ring.)

“Eddie.” She doesn't mean to interrupt, but the breath rushes out of her. It's simple, small, but gorgeous. And it must have sent him skint broke. “How did you do this?”

He shrugs, but his blush deepens and he glows with pride. “I picked up a couple extra shifts at the shop,” he assures her, like it's no big deal. “I'd do anything for you, you know that. And if you'll have me, I intend to love and honour and provide for you, and for our son, for the rest of our lives. Til death do us part. What do you say? Will you marry me?”

She reaches out to cup his hopeful, smiling cheeks and for a moment, words fail her. His eyes shine with tears, and he's beautiful, and she kisses him and then presses her forehead against his so they can breathe each other's air.

“Eddie,” she insists. “Mi vida. Nuestra vida. Yes.”

“Yes?” he squeaks, like he can't quite believe it, so she kisses him again.

“Yes. Yes, I will -”

It's he that cuts her off this time, kissing with such passion and abandon neither of them breathe again until Shannon is on her back in the sand, and she taps out.

“Easy tiger, that's how we got into this mess,” she teases, beaming up at Eddie with the tears in his eyes reflected in her own. The ring gleams on her finger in the dimming light, heavy with the weight of eternal promises, but one of Eddie's hands joins it there, both of them resting over her belly. The three of them, a little family. Properly, now. Officially.

She's always loved this lake.

[gnometa233]

Also now that my beloved mutual @redactedbutch reached his urgent goal, here is

Nomi's banger Hot Chocolate

INGREDIENTS:

1 cup of milk

2 tablespoons of cocoa powder

2 tablespoons dark brown sugar

1 and a half tablespoon of cornstarch (optional)

Pinch of salt

Drop of vanilla

Measure out your cup of milk and pour it into your mug. Pour some of that milk into a small bowl.

In the small bowl add your cornstarch and mix well. You MUST NOT SKIP THIS STEP unless you want cornstarch clumps in your hot chcoolate

Put the rest of the milk in a small saucepan. Add the rest of your ingredients to said saucepan. Turn saucepan on medium heat and stir until no clumps form. Keep stirring so you don't get burnt cocoa powder on the bottom of the pan

Once it starts smoking, add your cornstarch slurry and STIR!!!! It'll look like nothing is happening, but eventually you will get a slightly thicker hot chocolate. Once heated to your liking, turn the heat off and pour into your mug of choice.

Now you can stop there, but every hot chocolate needs a whipped cream. This does work better if you use a darker cocoa powder (hershey's special dark is great), but regular is still fine.

1/4th cup of heavy whipping cream

1 TEASPOON (not tablespool) of Powdered sugar

Salt and HONEY to taste.

Pour your heavy whipping cream into a bowl and, using a hand mixer or a whisk, beat until soft peaks. Then, add your powdered sugar, salt, and honey and keep beating. That gives you honey Salt whipped cream

Serve this to anyone and they will NEVER do anything to piss you off.

Ivy still needs to get more funds though, so once that goal is reached, I'll post my brownie recipe that was so good my friend told me "if I was not in a committed relationship right now, I would marry you on the spot." After they ate it.

[askwhatsforlunch]

Genoise aux Noisettes (Hazelnut Sponge)

A delightfully light cake to end your Sunday Lunch, this Génoise aux Noisettes is both indulgent and fruity, perfect for a sunny Spring day!

Ingredients (serves 8 to 10):

1/2 cup hazelnuts

2 1/2 cups plain flour

1/4 cup demerara sugar

1 tablespoon Vanilla Sugar

1 teaspoon baking powder

½ teaspoon salt

3 tablespoons unsalted butter

3 large egg whites

1/3 cup caster sugar

3 large eggs

1 cup hazelnut milk

Chocolate and Hazelnut Spread 

half a dozen ripe Garden Strawberries, rinsed

Butter and line a 20-centimetre/8” round cake tin; set aside.

Toast hazelnuts in a frying pan until fragrant, and just browning. Remove from the heat, and allow them to cool slightly before whizzing in a food processor. Process toasted hazelnuts until coarsely ground.

In a medium bowl, combine flour, ground hazelnuts, demerara sugar, Vanilla Sugar, baking powder and salt. Give a good stir; set aside.

Preheat oven to 165°C/330°F.

Melt butter in a small saucepan over a low flame. Once melted, remove from the heat.

Place egg whites in a medium bowl. Beat with a pinch of salt, wit an electric mixer, gradually increasing speed to high until soft peaks form. Gradually beat in the caster sugar, until you have a thick, glossy and shiny meringue. Set aside.

Dig a hole in the middle of the dry ingredients. Break in the eggs and give a good stir with a wooden spoon, gradually adding hazelnut milk until it comes together. Add melted butter until just blended. Finally, gently fold in the meringue, making sure no white streak remains.

Pour the batter into prepared cake tin, and place in the middle of the hot oven.

Bake, at 165°C/°F, 35 to 45 minutes, or until a toothpick inserted in the middle of the sponge comes out clean. Remove from the oven, and let cool, 5 minutes, before removing from the tins. Let hazelnut sponge cool completely.

Once the hazelnut sponge has cooled, carefully cut it in half lengthwise with a long, sharp knife. Place bottom halve onto serving plate, and generously spread with  Chocolate and Hazelnut Spread. Place top halve on top, pressing gently. Spread a little more Chocolate and Hazelnut Spread in the center of the cake.

Cut Strawberries into thin slices and arrange them in a circle on top of the genoise, gluing them with Chocolate and Hazelnut Spread.

Serve Genoise aux Noisettes with chilled Champagne or a hot cup of tea or coffee.

[jamdoughnutmagician]

A Slice Of Life (Waitress AU) Part 4

Doctor!Steve Harrington x Waitress!Reader

<- Previous part Next Part ->

Warnings:Billy continues to be an terrible husband, domestic violence (one mention of the reader being slapped)

*not proof-read, sorry..

Word Count:2,434

*dividers by @saradika-graphics

Masterlist // Steve Harrington Masterlist

“Billy murders me in my sleep because I’m having an affair with my doctor” pie. Smash tart blackberries and sun-sweet raspberries into a rich dark chocolate crust.

“I can’t have an affair with my doctor because it’s wrong and I don’t want my husband to kill me” pie. Velvety smooth vanilla custard with sliced banana…

“Y/n!” you’re brought out of your thoughts by Joyce’s cheery voice coming up beside you. “You’re here early, I haven’t even opened up the diner yet.”

“I’m sorry, what?” your mind is still a little hazy at this time of the morning.

“I do hope you didn’t sleep out here last night. A woman in your position needs to sleep in a warm bed at night.” 

“I went home last night, Joyce, don’t you worry about that.” you reassure her. 

“No doubt to that lousy, good-for-nothing husband of yours.” she sighs with a slight shake of her head.

“Billy was passed out in front of the tv by the time I got home last night, so I guess I got lucky there.” you give a soft half-hearted laugh with a smile that doesn’t quite reach your eyes. 

“C’mon, I’ll open up and I’ll let you get started.”

You’re already on your feet, drifting around the diner floor, taking orders, serving tables and filling up empty coffee mugs as you go.

As you’re working around, your eyes catch a young mother with her daughter sitting in the booth together. The little girl is quietly sipping from her juice box and scribbling her crayons in a colouring book and her mother is sitting with her, a crayon in her hand, helping her to finish her picture.

You hear Nancy’s voice call out to you, and so you make your way behind the counter where she and Robin are smiling at you.

“We bought you a little present.” Nancy says, sliding a small gift wrapped up in striped wrapping paper and tied up with a pink ribbon.

“It’s just something small that we figured you were going to need.” Robin adds on, leaning in to eagerly watch you unwrap your present.

You pull at the paper to reveal a hard-cover book. 

The First-time Mom’s Hand-book.

“Oh look at that, thank you so much girls.” you smile, leafing through the pages of the book quickly.

“We know you weren’t initially all too thrilled about this whole baby thing, but we thought you could at least read up and be prepared for when she actually does arrive, you know?” Nancy playfully nudges your shoulder.

“We don’t know it’s a she yet, Nance.” you dismiss softly.

“Well you better read it, because this baby is coming whether you like it or not.” Robin nods.

“What if I'm not cut out for being a mother, I could really fuck up this baby’s life and I haven’t even brought them into the world yet.” you slump against the counter 

“You’re not even feeling a little bit maternal towards that baby?” Nancy asks.

“I don’t do anything harmful to this baby, I don’t drink, I watch what I eat, but no, I just don’t feel that immediate rush of affection when I think of this baby.” you sigh. “Maybe being with Billy all these years just sucked all the love and affection right out of me.”

There’s a beat of silence between the three of you for a moment.

“Well I suppose I should be getting back to work.” Nancy says, hopping up from her seat. “Looks like the breakfast rush is starting up.” and with that she rushes off to start serving customers.

“Thanks for the book, Nance, I really do appreciate it.” you call out to her.

Robin places a kind hand on your shoulder before she leaves, leaning in to talk to you.

“There’s all these cool things to do in this book, like here..” she says pointing to a section in the back of the book. “There’s a scrapbook section where you can put silly pictures of you with your pregnant belly as it develops, and there’s also a page where you can write your first letter to your baby.” she smiles.

“Oh, okay, thanks Rob.” you say softly, offering her a kind smile, before she leaves you alone at the counter.

Your eyes stare down at the blank page where your baby’s first letter is supposed to be. You slip the book into the front pocket of your apron, not giving it too much though as you begin to start another day of work. Waltzing around the diner’s sticky floors, chasing after customer’s orders and re-filling endless cups of coffee.

Back home, whilst Billy is at work, you hastily pack yourself a small suitcase, filling it with only enough clothes to see you finally, once and for all get away from your husband.

Sitting down on the bench by the bus stop, suitcase at your feet, your mind strays, thinking about what kind of first letter you should write to your baby. 

Dear baby, If I was writing you a letter in all honesty it would probably be a letter of apology. I know that everyone deserves a mom who would want a nice baby such as yourself. The kind of mom who is a good wife and an upstanding member of society, but it would be wrong of me to say that that’s me. I worry that I'm doing the right thing by bringing you into this world when it’s already so messed up. I’m sorry, baby, that I don’t seem like the typical excited mom-to-be, but I don’t know what I can offer you. What if I leave Billy but don’t win that pie contest next week and don’t win the money? What happens to us then? All my life I’ve been so scared that all I want to do is run away, and that sure as hell isn’t something that a baby like you deserves. I wish I could feel all the feeling that’s expected of a new mother, to feel that giddy excitement that you’re with me right now, to feel that rush of reassurance that I’ll be a good mother, even if my life isn’t in such a great place. Anyway, I’m writing this letter to you, and in some small way I suppose I’m writing this letter to myself too.

Love, Mom.

The crushing of gravel under car tires brings you out of your thoughts and you cast your eyes up to see where the noise is coming from and your stomach drops at the sight of your husband’s dark Camaro rolling to a stop in front of you. His heavy boots step out onto the ground as he slams the door behind him and strides towards you.

Billy crouches down, bearing his hands on his knees as he fixes you with a menacing glare.

“And where do you think you’re going?”

“Nowhere, Billy.” you mumble softly. “I-I mean I had to go to work..”

“Then why the fuck have you got a suitcase, huh?”

Because I’ve finally had enough of your shit, Billy. Because I’m sick of the way you treat me. Because I deserve better than this, I deserve better than you.

The eerie silence that hangs in the air. You don’t have an answer for him. At least not an answer that he was going to be pleased to hear. 

The silence from you is more than enough of an answer for him as he slaps his hand across your face, stinging your skin with the force of his blow. Bubbling tears threatening to spill from your eyes.

“Shut up and get in the car.” he spits as he shoves you towards the passenger’s side door, and throws your suitcase in the back seat. 

The tension in the car as Billy drives the pair of you home is icy. Uncomfortably cold and unwelcoming.

“A pie baking contest, huh?” he scoffs, keeping his eyes on the road, never daring to look your way.

You snivel, wiping the tear tracks on your cheek with the sleeve of your cardigan.

“Yeah, I was just going to go up there and win and surprise you with the prize money when I came home.”

“Nah, nah, I know you’re lying to me, sweetheart.” his voice grumbles. “You ain’t ever been to any pie contest before.” His voice is unmistakably hostile, his one hand lifting off the steering wheel to shove against your face, forcefully pushing you against the window. “YOU’RE FUCKING LYING TO ME!” he screams.

“BILLY STOP IT! I’M PREGNANT!” you shout.

And it’s at your admission that his foot is slamming on the brake and the tires screeching to a halt in the middle of the road.

“So when were you going to tell me?” he rasps out.

pulling out the chair from under the dining table, you take your seat next to him, sitting down with a soft huff.

“I was going to tell you after I won the contest.”

“Well you can kiss that dumb pie contest goodbye, ‘cause you ain’t going anywhere now, darling” Billy scoffs. “‘Cause here’s the thing, what if you decide that you love this baby more than you love me. It happens all the time, they have a baby, then the man is out of the picture.” 

“You’re jealous of the baby?” you murmur quietly.

“I ain’t jealous, it’s not in my nature to be jealous, I’m just talking about my feelings. I know how you women get. I just don’t know if I want that happening to me.” 

“So what do you want me to say, Billy?”

“Well I’d tell you to get rid of it, but somehow I don’t see that happening, so how about you promise me that you won’t end up loving this baby more than you love me. That you make a real effort to be a good little wife to me. I come first every time, not some damn baby.”

There’s that uncomfortable silence again, slowly closing in on you, making you feel the loneliest you have ever felt.  

“So, do you think you can promise me that? That this baby won’t come between us?” 

No.

“I promise.” 

“Well how ‘bout that, huh? Looks like I knocked you up real good, I gotta say I thought you were getting chubbier, I guess now we know why. I bet it happened that night got you drunk” he laughs to himself.

You push yourself away from the table quickly, needing to get away from him 

“Where are you rushing off too?”

“I gotta throw up.”

Steve strolls into the doctor’s room where you’re already sitting up on the reclining bed, a medical gown draped over your frame.

“Y/n.” he smiles warmly.

“Dr. Harrington.” you smile back.

“I haven’t had any calls from you, you haven’t been having any problems?”

With my husband? Oh, there are far too many problems to mention. 

“With the baby? No, no problems at all, doctor.”

“Good, good. So today I’m going to be doing your ultrasound, so we can check out your baby’s development and see how things are progressing. Does that sound okay to you?”

You nod, immediately put at ease by his gentle manner.

“Okay if you could just lie back for me please and hold your gown out of the way.”

You settle yourself back, lying flat against the bed as you roll the hem of your medical gown up to reveal the small bump of your belly.

“Okay, so this isn’t going to hurt at all, it’s just going to be a little bit cold is all.” he tells you, squirting a small amount of gel on your stomach, and gently pressing the ultrasound wand against your skin and moving it around.

“Okay…ah! There we are. There’s your baby.”

You turn your head towards the monitor to see the black and white image on the screen.

“Wonderful! Everything looks perfectly normal and healthy, and do you see that little flickering in the middle of the screen?” he says, pointing his finger on the monitor. “That’s your baby’s heartbeat.”

Something about seeing the gentle thump of the tiny life growing inside you suddenly made this all feel real. Before now it was all too easy to pretend that it wasn’t real, that it wasn’t happening, that it was just another thing that you could stash away deep in the back of your mind to where you didn’t have to think about it. But there it was, your baby, as clear as day, perfectly healthy.

“It certainly doesn’t look much like a baby yet.” you say with a soft shake of your head.

“No, I suppose it doesn’t, but things will start to take shape a lot quicker than you expect, I promise.” he nods. “Okay, everything looks good to me, if you want to pull your gown back down.” he says, handing you some tissues to wipe the gel from your skin.

“Thank you, Doctor.” you nod, as you pull yourself together.

“Y/n, I want to let you know that I’ve been thinking about you a lot. I know it’s very unprofessional of me, and god knows I’d probably be fired from my job if anyone ever found out about what we were doing but I like you, and I just think…”

You stop him in his tracks, pulling him forward by his white coat and pressing your lips against his. He leans into the kiss, slipping his tongue past your lips as you moan quietly. His hands cradle your head, fingers weaving amongst your hair, desperately trying to pull you closer.

“Don’t do that again.” he says between panted breaths, pulling away from your lips.

“Do what? Kiss you?”

“No, not that, definitely not that. Don’t go away for a full month without calling, Y/n.”

“What was I supposed to do, Steve, I’ve got a crazy husband who’s watching my every move.” you sigh, holding your head in your hands. “I wanted to call you, believe me, I did. It’s just harder for me when I’ve got Billy breathing down my neck every time I step out the door.”

“I just know how I feel about you, I like you a lot, Y/n and I wanna see you, I know this whole thing is crazy, all I’m asking is that you give me a chance.” He says with a soft smile and a sparkle in those beautiful hazel-brown eyes. "I don't care that you're married, I can see you're unhappy, and I just think I could be the one to make you happy"

@keerygal @penguinsandpotterheads @paybacksawitch @mrsjellymunson @seatnights @ali-r3n @potatobeanpies

[marozzoespabakingcooking]

Soft Chocolate Cake

With custard sauce or vanilla ice cream

Ingredients lists

Chocolate cake

7 egg whites, 3 egg yolks, 1 whole egg (total of 8 eggs).

150g 70% cocoa chocolate

150g butter

150g sugar

35g wheat flour

1 table spoon of cocoa powder

Custard sauce/Vanilla icecream (optional)

3 egg yolks

100g sugar

250ml milk

125ml heavy cream

1 vanilla bean or 1 table spoon vanilla extract

NB: The custard sauce can be served warm/hot with the chocolate cake, or put in an ice cream machine to make vanilla ice cream.

Instructions

Chocolate cake

Melt the butter and chocolate together.

Seperate the egg whites and yolks. In one bowl, put 7 egg whites, in another bowl put 3 yolks and 1 whole egg. This should leave you with 3 egg yolks. Keep those for the custard sauce.

Put half of the sugar in the bowl with egg yolks & the whole egg.

Beat the egg whites with an electric whisk. When the whites are getting foamy, add 1/3 of the remaining sugar. Continue whisking until they are firm, and add 1/3 of the sugar again. Whisk for 1min and add the remaining sugar and whisk another minute. Refer to picture below to see the texture it must have.

Take a sauce pan, put water in it and heat up the water. The water must be steaming, but not boiling.

Put the bowl with the yolks, whole egg & sugar on top of it, and whisk it with the electric whisk in this bain-marie. Whisk until the mix has whitened a lot and increased a lot in volume. Refer to picture below to see the desired texture.

Mix all the ingredients together in the following manner: First mix the yolks with the chocolate. Second mix the yolk-chocolate with the egg whites, and the sieved flour & cocoa powder.

Mix until homogeneous, but do not overwork the mix, and we want to keep the mix as airy as possible.

Preheat the oven at 170°C.

Pour the mix in a buttered and floured cake pan, and bake for 25-35min (use the toothpick/knife method to check if it's cooked).

Take it out the oven, wait until it cools down, and remove the cake from the cake pan. Cover with powdered sugar.

Custard sauce/Vanilla icecream (optional)

Cut the vanilla in half, take all the seeds out, and put the seeds and the bean shell in the milk, and half the sugar.

Put the milk to a boil, then stop and let it infuse.

Whisk the yolks and the rest of the sugar until it whitens and become fluffy (it'll be less airy than what we did for the cake, and it is not done in a bain-marie).

Pour the milk over the yolks, mix well, and put back in the sauce pan.

Cook & stir until it reaches 83°C.

Add the heavy cream to stop the cooking.

Either serve it as is as a sauce for the cake, or put in an ice cream machine to make vanilla ice cream.

NB: This cake is named "moelleux" in french, meaning "soft", refering to how airy and soft the cake is.

[pteren]

hey there :3

@15millionfireflies told me you could teach me how to make homemade icecream? :3

HEY PERSON IN MY ASK BOX FROM SEVEN MONTHS AGO I GOTCHU

u wont get no "buy an ice cream maker" bullshit from me alright, i have one and it barely works anyways! so what you wanna do is take

1/2 cup of condensed milk. u need this unless u wanna make custard

1/2 cup of regular whole milk. 2% is okay

1 cup of heavy whipping cream

beat it all up in a bowl until its similar to whipped cream. it won't be quite as thick because it's got milk in it but thats ok. so then you need to add:

1/4 tsp salt (or more if ur a little freak like me)

1/4 tsp vanilla extract

1 generous tbsp of sugar (but i always replace this with 2 tbsp of lemon curd, which is about half sugar)

3/4 cups of fruit. pick your poison. if its frozen, thaw it first.

extra fun options:

1 cup of crushed graham crackers if you like cookies!

maybe 1/2 cup of nuts? i don't like nuts in ice cream so idk how much, experiment

chocolate chips

half a lemon juice if you know whats good for you

for the fruit- cut up some fresh strawberries and soak them in lemon juice and some sugar for an hour. my younger sibling did this to me and i dont think i will ever be able to eat strawberry ice cream from the store ever again. it just doesn't compare.

anyway once you are settled, stir all that together and pour it into a sturdy ziplock bag. seal it up without any air and leave it in the fridge to chill out for at least half an hour.

to churn it, you will need an *even larger* ziplock bag which can hold the ice cream bag and also a ton of ice.

in a bowl, mix 6 cups of crushed ice and 1/4 cup of salt. the salt causes the ice to melt faster, which means it will be draining heat from its surroundings much faster.

scoop a bed of ice into the first bag. shove your chilled ice cream bag in there, and then add more ice on top of it so its surrounded on all sides. if you're a badass you can use dry ice for this but u probably shouldn't

now seal up the bigger bag and beat this everloving shit out of it. knead it with your hands, shake it constantly. don't cause internal bleeding or the salty water will get in the ice cream and ruin it. wear gloves so you dont burn yourself. you will need to keep this up for 10-15 minutes, so its prudent to grab a friend and pass it back and forth.

once its been 15 minutes and the ice is all melty, extract your ice cream! it should be thick enough to eat right away if you like soft serve, but i like harder ice cream so i stick it in the freezer for 8 hours.

to do this, i pour it into a plastic container and nest that container in another identical container, with a cloth napkin between them. this insulation prevents the ice cream from freezing unevenly and getting all spiky flaky at the bottom, which is no fun. lid goes on and it can live in the freezer indefinitely.

this recipe makes 1 plastic tupperware of ice cream which is several servings, so you can grab a few scoops over the course of the week whenever you need a psychological boon.

[kinley-cafe]

Hi @steadfastsaturnsrings! Here's the "Vision In A Cone" Combo you wanted to share with @half-oz-eddie!

It's vanilla and strawberry soft serve with black sprinkles in a red velvet cone, and vanilla ice cream with black sprinkles in a blueberry cone. The party hat string is edible candy thread. The cupcakes are yellow cupcakes with orange and berry icing and edible hearts on top. The cups are a couples mug set that fit together like puzzle pieces. They're filled to the top with sea salt caramel hot chocolate, which is Buck's favorite.

Enjoy!

[jessysapphireblue]

One Piece Advent Calender Door 17

Door 17: Getting the Supplies

“A date with my beloved Goddess”, Sanji almost flew behind you with hearts, while you looked at the shopping list. “Sanji, your creepy side shows” “Ah, sorry sorry”, he stopped and went to you. “How should we do it?”, you asked. “If you want we can go together!!!” “But it would take double the time, and you´re already busy as it is”

The cook swore, he nearly died when you said it in a soft, concerning voice. “MY GODDESS~~~”, he swooned loudly and hugged you close, praising you like there was no tomorrow, and people began to look at you both, some snickering, some cooing.

“S-Sanji” “Oh my beloved! You light my day like an angel, carry me away with your love to the Garden of Eden, just the two of us! No one else~ I´ll be your slave for all eternity~” “S-Sanji, please” “Ah, my beloved you-” Picking his nose, he yelped shortly and let you finally free. “Thank you, Sanji. Following. You do half of the list, I do the other one”, you swiftly folded and ripped the list in half. “There! You take care of the meat we need, and I get these things like cabbage, fruits and everything else. Does that sound ok to you?” “B-But the date”, he looked so depressed.

“URGH!”, you groaned. “If you get protective over me because some store clerk or ANY guy that talks to me, I am gone and you do it yourself, understood?”, you said serious and Sanji´s nose already began to drip. “Y-You mean-”

You started walking. “You comming now or not?” “OM MY WAY!”, you swore he used soru or anything similar, how fast he was by you.

Walking from store to store you both bought the stuff needed, and Sanji had to bite down his jacket whenever a male talked to you, no matter the age. Even if it were little boys from the Christmas cards you did few days prior asked if Soma was by you again.

“Do you seriously got jealous of the children?”, you laughed softly. “My Goddess! A male is a male!” Laughing more, he began to swoon again from your laughter. “Ah, you´re simply perfect~” “Me? I´m not perfect! Nobody is...so” You spotted an empty bench and went there with Sanji. “Sanji, stay here for a bit. Rest your arms from all the grocery shopping, I come back soon, Promise”

He sat down and watched you run away, his heart warmed. You were always so kind to him, gentle and a big help in the kitchen, even if it was just simple serving of the food. “Damn Luffy. If you break her heart I will break you...”, he growled a little as you came back. “Thanks for waiting. Here. I got you some hot coffee and a crepe. What would you like? I have Banana and chocolate chips with peanuts or with some hot cherrys and vanilla”

“You-thank you” he said and took the coffee. He didn´t wanted to admit it but he did needed something hot. “I saw how you began to freeze and I thought you could use something warm. So what would you like?” “Oh, the banana one” Smiling, you handed him the crepe before taking a bite out of yours.

“This is nice”, he said and you looked at the blond cook, his smile genuine and soft. “what is?” “This. I had a lot of fun shopping with you” “Sanji, I already told you that I join you. Can´t you get everything alone! It isn´t fair...” “But still- Thank you” “Of course. But dont worry about me. I can defend myself...I have the higher bounty than Zoro” “Haha! Mosshead got overthrown by a girl”

“Oh why yes! Want a bite from my crepe?” “I-I-Indirect-” An indirect kiss with his Goddess?! Sanji was freaking out. Leaning to it, his mouth began to shake as “UH! YUMMY!”, Luffy appeared from behind the bench and took a big bite from it. “LUFFY!”, both of you shouted. “HOT! HOT HOT HOT!”, he said with full mouth as you laughed a little, Sanji felt depressive yet again. “You runied my indirect kiss with my Goddess”, Sanji fell into the snow. “What´s wrong, Sanji?” Luffy was confused. “Uh! Hot choco!” “Here, take a sip”, you smiled and handed him your cup as he drank but put his tounge out. “No. Your´s is better”

“Because I spoiled you...why are you even here?” “HEHE! I got lost”, he stated proudly “This is not something to be proud off, Capatin” “No? well then” “Ok, let us go back to the sunny, we have everything now” “Yes please. I´m getting hungry and have no money”, Luffy whined loudly.

And with that, Sanji, Luffy and you went back to the Sunny, the boys carrying the supplies while you drank your hot chocolate slowly to an end.

[askwhatsforlunch]

Hazelnut and Chocolate Cake

Jules was home this weekend, and we finally celebrated her birthday! For the occasion, I baked this Hazelnut and Chocolate Cake, the beautifully soft nutty crumb delectably enhanced by a luscious icing. She loved it, and had several helpings; the only compliment a baker needs! If it rose to the (grand) occasion, it is just as nice with a cuppa on any given day! Happy Wednesday!

Ingredients (serves 8 to 10):

3/4 cup hazelnuts

2 cups plain flour

1/3 cup caster sugar

1 tablespoon Vanilla Sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter

5 large eggs

1/3 cup Almond Milk

1 teaspoon Vanilla Extract

2 tablespoons caster sugar

a dozen hazelnuts

130 grams/ounces good quality dark chocolate (at least 80% cocoa)

4 tablespoons unsalted butter

2 heaped tablespoons Chocolate and Hazelnut Spread 

Butter and line two 20-centimetre/8” round cake tins; set aside.

Toast hazelnuts in a frying pan until fragrant, and just browning. Remove from the heat, and allow them to cool slightly before whizzing in a food processor. Process toasted hazelnuts until coarsely ground.

In a medium bowl, combine flour, ground hazelnuts, caster sugar, Vanilla Sugar and baking powder. Give a good stir; set aside.

Preheat oven to 165°C/330°F.

Melt butter in a small saucepan over a low flame. Once melted, remove from the heat.

Dig a hole in the middle of the dry ingredients. Break in two of the eggs.

Separate whites from the yolks of the three remaining eggs. Place whites in a medium bowl, and yolks in the well, alongside whole eggs.

Beat egg whites with a pinch of salt, with an electric mixer until stiff peaks just start forming; set aside.

In the larger bowl, thoroughly stir eggs and flour mixture together with a wooden spoon, gradually adding Almond Milk until it comes together. Add melted butter and Vanilla Extract until just blended. Finally, gently fold in egg whites, making sure no white streak remains.

Divide batter between prepared cake tins, and place in the middle of the hot oven.

Bake, at 165°C/°F, 35 to 45 minutes, or until a toothpick inserted in the middle of the sponges comes out clean. Remove from the oven, and let cool, 5 minutes, before removing from the tins. Let hazelnut sponges cool completely.

Heat caster sugar in a small frying pan over a medium flame until it dissolves into a light brown caramel. Add hazelnuts, tossing the pan to coat them well in caramel. Remove from the heat, and spoon caramelised hazelnuts onto a small piece of baking paper. Allow them to cool completely and harden.

In a medium bowl fitted over a small saucepan of simmering water, melt dark chocolate with butter until smooth and shiny. Remove from the heat, and energetically stir in Chocolate and Hazelnut Spread.

Then, start assembling the cake. Place one of the hazelnut sponges, flat-side up, onto serving plate. Generously spread half of the Chocolate and Hazlenut Icing, in an even layer, all over the sponge. Gently but firmly press second hazelnut sponge on top, and generously ice with remaining Chocolate and Hazlenut Icing. Decorate with caramelised hazelnuts.

Serve Hazelnut and Chocolate Cake with chilled Champagne or sweet white wine, like Bonnezeaux, or a hot cup of tea or coffee.

[thelocalmuffin]

Ellory's Easy Fudge Recipe

With an overwhelming majority, fudge was the recipe everyone voted for! This is a simple fudge recipe that's soft and decadent and one I have used multiple times throughout the year.

I have put the recipe in the read below. Have a lovely holiday!

Time:

Though this recipe is an easy one, this one does take a while to set up. Realistically, you'll want about six to eight hours of prep time, mostly for setting.

You will need:

1 8x8 inch pan, lined with parchment paper

1 large pot

A spatula

A wooden spoon

Base Fudge:

2 cups of chocolate chips (I personally use semi sweet)

1 can sweetened condensed milk

1 tsp vanilla extract

Add ons (about a half cup at most) including but not limited to: nuts, candy canes, excess candies, marshmallows, etc. This step is optional.

Directions:

Line a 8x8 pan with parchment paper. Place aside.

On a low heat, add sweetened condensed milk into the pot. Pour in chocolate chips, one cup at a time.

Fold everything together, stirring until blended. Due to the texture, the mixture will be a bit heavy, but still able to mix with ease.

Remove from heat and slowly stir in vanilla extract.

Give it about two minutes before placing the optional add ons into your creation.

Blend once more before pouring the mixture into the parchment lined pan. Spread the fudge into every corner, making sure it is as even as possible.

If desired, sprinkle more of the add ons on top. Cover the fudge and let sit about five to six hours in room temperature.

Then serve!