#and then add 3 ice cubes (so its filled to the top)

[kashmirichaiwithmehr]

.

[drinkacefahz]

Do you think any amateur could handle a drink like this?

Amour-propre Effervesce | Fizz, Floral, Fandom

Suletta wouldn’t drink, but Guel Jeturk would despite, imo, probably not enjoying the taste of alcohol. However, there’s a classic cocktail that's PERFECT for that -- the Ramos Gin Fizz, which I retemplated to include both an interesting purple sweetener and several layers of floral flavors including rose, with a glorious fluffy crown worthy of the Dilanza’s feather. The floral layers and variety of aromatics feels distinctly appropriate in G Witch, especially for a character like Guel. 

However, the Ramos Gin Fizz isn’t for the Miorines of the cocktail world; it requires some careful prep, and takes a lot of upper arm strength and time shaking. So much like Guel had some... mechanical assistance imposed on him, we’re going to use a great hack established by famous cocktail bar Death & Co. We are going to use a whipped cream dispenser and force-nitro the cocktail to emulsify and foam up, without the hellish amount of shaking. However,  it’s important to follow these instructions carefully.

Note: Alternate creams/vegan foaming agents may not provide the desired effect, due to the importance of the proteins in both the cream and the egg white. If you want to make this a mocktail, you can use your favorite tea in place of gin and omit the creme de violette. 

SPECIAL EQUIPMENT: A Whipped-Cream Dispenser and Nitrous Oxide cartridges(8grm). These don’t need to be industrial grade, iSi whippers -- As long as its not the style marketed as the “Easywhip” with the spout right on top, look below for an example of the shape it should be. These can be bought online, or at culinary supply stores, or your local tobacco/vape shop or adult novelty store. Please DO NOT POINT TOWARDS SELF OR OTHERS WHILE SCREWING IN THE GAS CANISTER, AND ALIGN THE THREADING ON THE CANISTER HOLDER CAREFULLY TO MINIMIZE RISK OF VENTING COLD GAS FROM AN IMPROPER PUNCTURE. 

Step 1: Place serving glass in freezer. 

Step 2. Place the following ingredients in your whipped cream dispenser. 

2 fl oz or 60ml Gin 

0.5 fl oz or 15 ml Lemon Juice

0.5 fl oz or 15 ml Lime Juice

1 Dropper Bittermens Orange Cream Citrate*

.75ml Old Forester Hummingbird Rose & Citrus Bitters [or 2 dashes preferred floral bitters]

0.33 fl oz or 10ml Creme de Violette

1 fl oz or 30ml Blueberry Puree Syrup (I used Reál) 

1 Egg White or 20ml liquid pasteurized egg white

0.75 fl oz or 22.5 ml Heavy Cream

1 drop Orange Blossom Water

1 drop Rosewater

*You can substitute 1 dash orange bitters[Angostura Orange preferable] and 3 drops vanilla extract if necessary or just omit

Have glass ready to receive. 

Add a couple ice cubes and screw on cap tightly. Take 1 8 gram nitrous oxide charger. Common brands include Whip-Its, Bestwhip, and Leland. Insert charger into holder and screw in until you hear it vent into the dispenser.  Give it a few gentle shakes. 

Add about half an ounce of chilled seltzer or soda water to the bottom of frozen glass.  Turn whip cream dispenser so spout is directly facing down and gently -- GENTLY -- press the lever to release. It should take about a minute or so to mostly fill the glass.

After filling or mostly filling the glass, let sit for 2-4 minutes, ideally in freezer. Then make small divot  in foam and slowly pour in about .5-1 ounces or so of soda water. The foam should rise and not collapse if properly made and a straw inserted should stand up straight. 

Lastly, if you desire, as a little nod to Guel’s iconic look, use an atomizer or spray bottle to spritz Peychaud’s bitters on top of the foam. Serve with a spoon to enjoy all the foam. 

Credit is due to Death & Co for originating the nitro-Gin-Fizz, David Wondrich’s Imbibe for all I could ever want or need to know about Fizzes, and this Cocktail Contessa Mocktail for the blueberry syrup inspiration. 

[besttealeaves]

5 Delicious Ways to Enjoy Matcha Tea Bags: Recipes for Every Mood

Did you know the global tea market is set to hit $81.6 billion by 2026? Matcha is leading the way with its special taste and health perks. Matcha tea bags make it easy to enjoy this superfood in many ways. They offer health benefits and are simple to use in different recipes.

A serene tabletop setting featuring vibrant matcha tea bags, an ornate tea cup filled with bright green matcha tea, a small whisk, and a variety of fresh ingredients like matcha-infused desserts, fruits, and herbs, all arranged on a bamboo mat, with soft natural light illuminating the scene.

Matcha green tea comes from the whole leaves of the Camellia sinensis plant. It's packed with antioxidants and has a caffeine boost that's not too strong. It's a big hit worldwide, loved for its taste and health benefits.

We'll show you five tasty matcha tea recipes for any time. You'll find everything from a classic cup to a refreshing mojito. Matcha also pairs well with almond milk, coconut water, and ginger beer. It's a must-have in your kitchen.

These recipes are perfect for both new and experienced matcha lovers. They make it easy to add matcha to your daily life for a healthier you. So, let's explore these fun recipes and start making!

For tips on picking the best matcha, check out Best Tea Leaves.

The Classic Cup of Hot Matcha Tea

There's something soothing about a classic cup of hot matcha green tea. Imagine sipping on this vibrant green drink. It has a rich cultural tradition and many health benefits. Making this drink involves using high-quality powdered matcha and the right water temperature for a frothy texture.

Let's explore how to make a perfect cup of ceremonial grade matcha at home.

Ingredients

1/2 to 3/4 tsp of powdered matcha

2 oz of hot water (heated to 175°F)

Optional: Sweetener or milk for added flavor

Directions

Start by sifting your ceremonial grade matcha into a matcha bowl to avoid clumping.

Pour hot water (175°F) over the matcha. The water should not be boiling.

Using a bamboo whisk, whisk the mixture briskly in a zig-zag motion until the tea becomes frothy.

Once frothy, your hot matcha green tea is ready to drink. You can also add sweetener or milk to taste.

This classic matcha recipe lets you enjoy the complex flavors of ceremonial grade matcha. It also gives a gentle caffeine boost, with 25-35 mg per cup. For an authentic experience, try quality brands like Ito En’s matcha green tea.

Remember, store your powdered matcha properly. Unopened matcha should be refrigerated. Opened matcha can be stored in a tightly sealed container in the fridge for up to six months. Enjoy this traditional Japanese ritual and savor the pure essence of matcha in every sip.

Refreshing Matcha Mojito

Looking for a fun twist on the classic mojito? Try the Refreshing Matcha Mojito. It mixes matcha powder with fresh mint, lime, and rum. It's great for hot days or when you need a pick-me-up.

A vibrant and refreshing matcha mojito, featuring a tall glass filled with bright green matcha tea, muddled mint leaves, and slices of fresh lime. The drink is garnished with a sprig of mint and a lime wedge on the rim, ice cubes glistening in the sunlight. In the background, a tropical setting with lush greenery and soft-focus elements.

Ingredients

1 bag of Salada Matcha Green Tea

5-6 mint leaves

2 tbsp lime juice

1 tbsp sugar

1 cup of club soda

1 tsp premium matcha powder

Optional:

Rum

Baby spinach

Small ripe avocado

Directions

Steep matcha tea bags in 3/4 cup cold water.

Transfer steeped tea to a blender.

Add matcha powder, mint leaves, lime juice, and sugar.

Blend until smooth.

Pour the mixture into a tall glass over ice cubes.

Top with club soda and garnish with mint leaves.

Want more fun matcha drinks? Check out these refreshing matcha recipes to boost your mixology skills.

Indulgent Matcha Chai Latte

Looking for a matcha latte that's both warm and indulgent? The Matcha Chai Latte is perfect. It mixes the earthy taste of matcha with the cozy spices of chai. You can use almond, coconut, or dairy milk for a comforting drink.

Ingredients

1 teaspoon culinary grade matcha powder

½ cup of chai blend (cinnamon, cardamom, ginger)

1 cup milk or milk alternative (almond, oat, soy)

1-2 teaspoons sweetener (honey, agave syrup, maple syrup)

Optional: vanilla extract, ground cinnamon, or nutmeg

Directions

First, make your chai by steeping the spices in ½ cup of hot water. While it steeps, whisk the matcha with a bit of hot water until it's frothy. Then, heat your milk until it's creamy.

Mix the chai, frothy matcha, and hot milk in a mug. Add honey, agave syrup, or maple syrup to taste. Sprinkle cinnamon or nutmeg on top for extra flavor.

Want it cold? Blend matcha with cold water. Steep the chai, then mix it with cold milk for a cool drink.

Matcha Green Tea Shots

Looking for a quick energy boost? Try Matcha Green Tea Shots. They're great for a midday pick-me-up or a morning kickstart. These shots taste amazing and are good for you too.

"Vibrant matcha green tea shots arranged on a rustic wooden table, surrounded by fresh lemon slices, honey drizzles, and delicate matcha powder scattered around, soft natural lighting highlighting the rich green hue of the tea."

Ingredients

1 teaspoon of powdered matcha

¼ cup of sweetened almond milk

Ice cubes (optional)

Directions

Add 1 teaspoon of powdered matcha to a martini shaker.

Pour in ¼ cup of sweetened almond milk.

Shake the mixture vigorously until frothy.

Optionally, add ice cubes for a chilled effect.

Pour into shot glasses and serve immediately.

Matcha shots are a fun way to enjoy matcha green tea. They're also a great wellness shot for any time. For more ideas, visit this site.

Conclusion

Adding matcha tea bags to your daily routine can really help your health. Matcha tea offers many benefits like reducing stress and improving brain function. It also supports heart health.

Matcha tea can be enjoyed in many ways. You can have a hot cup or a cool matcha mojito. The options are endless.

Research shows matcha is full of antioxidants, vitamins, and amino acids. It helps with weight, glucose, and might fight cancer. The caffeine in matcha gives you energy without the crash.

Matcha has more nutrients than regular green tea. It's a better choice for health.

Matcha powder is more potent because it uses the whole leaf. But, matcha tea bags are easy to find and use. They can make your diet healthier with each sip.

But, don't drink too much matcha. It has a lot of plant compounds. Always talk to a doctor before adding matcha to your diet.

Discovering Matcha’s Rich Potential: Practical Tips and Creative Ideas

Exploring matcha opens up a world of tasty adventures. Matcha powder is packed with antioxidants and has a bright green color. It's not just a tea; it's great in desserts like ice cream and in savory dishes like grains and salad dressings.

Adding matcha to your cooking is fun. Try matcha whipped cream on simple desserts. It mixes well with many foods, letting you try new flavors. Cooking grains in tea adds a special touch to your meals.

Matcha is easy to add to your daily life. It's good for a quick energy boost or in homemade treats. For more on matcha's benefits, see this article.

Using matcha makes your food taste better and is good for you. It also supports fair trade, especially from places like Uji in Kyoto, Japan. Start your matcha journey with these recipes for a fun cooking adventure.

[mixergiltron]

Bartending.

(always remember to dress appropriately when bartending)

So I'm not a bartender,but I play one when I go to parties. And this past weekend I was at a friend's house for burgers,music,and of course cocktails. He enlisted me to be his bartender,and I did two drinks batched style in pitchers for the guests.

As per usual,my drinks got rave reviews. Here's what we served:

Mix #166 Don's Special Daiquiri

1oz gold rum 1/2oz light rum 1/2oz passion fruit syrup 1/2oz honey syrup 1/2oz lime juice

Shake with ice and strain into chilled glass.

Sweet,but no too sweet,with a honey finish. This is the '70's version of Don's 1934 Mona Daiquiri. His used a special thirty year old rum,but it works just fine with regular rum.

Mix #22 Remixed Zombie

1.5oz gold rum 1.5oz dark rum 1oz 151 Demerara rum 3/4oz lime juice 1/2oz Don's mix * 1/2oz falernum 1tsp grenadine 6 drops absinthe dash Angostura bitters 6oz crushed ice

Blend at high speed for 5 seconds. Pour into tall glass and add ice to fill.

*Don's Mix is 2 parts white grapefruit juice to 1 part cinnamon syrup,I've used regular grapefruit juice with good results.

Spicy,cinnamon-y,citrus-y,this drink is legendary for its kick. With four ounces of rum,one of which is 151,there's a reason Don would only serve you two of these. More than two and you'll feel like the walking dead the next morning. We did small cups that were about equal to a triple shot,and limited the guests to two since our host didn't want to hurt them.

On the subject of bartending,here are some of the tools I use for my mixings.

The Difford's Easy Jigger is great for mixing cocktails due to the markings in many sizes and measurements. It does ounces,milliliters,and even tea and table spoons. It goes up to two ounces and all the way down to 1/24. It allows you to get precise measurements to ensure your cocktails turn out right.

Bee Chill ice cube trays. Tiki drinks are best made with pebble or cracked ice,but ice makers are expensive and a pain to clean. These silicon trays make hex cubes about as big around as a nickle. You can find them for cheap at TJMaxx or Marshalls. They also have these mini trays:

These make proper pebble ice,but are a pain to use. I bust these out when I'm feeling fancy.

A jelly jar. What's Tiki about a jelly jar? Well back in 2020 Trader Vic's did a jar for Mai Tai day. The idea was to pour the ingredients into the jar with ice,screw on the top and shake,then remove the top and drink from the jar. Brilliant! A shaker and glass in one,so you only have to clean two things(jigger,jar) instead of three(jigger,shaker,glass/mug). This appeals to the bachelor in me. And it's classy as long as you hold up your pinkie while drinking. That jar is in my collection,but for a user I picked up a fancy Italian one at the Container Store.

So if you need a bartender for your party,I only charge in food and rum.

[anjaliprabhakar]

Top 10 Juices to Jumpstart Your Weight Loss Journey (and Keep it Going!)

Hey everyone! We all know the struggle – that extra weight that just seems to stick around. You might be watching what you eat, hitting the gym, or even trying out yoga at home for weight loss, but sometimes that stubborn weight just won't budge.

Well, listen up! While juice cleanses and fad diets might be tempting, a sustainable weight loss plan is key. Here's where juices can be awesome allies! Packed with vitamins, minerals, and water, they can help you feel fuller for longer, curb cravings, and give your body a healthy boost.

But with all those juicing recipes out there, where do you even start? Don't worry, I've got you covered! Here's my top 10 list of weight-loss friendly juices, along with some tips to make juicing a fun and effective part of your journey.

Hydration Hero: Celery Juice

We all know water is king, but sometimes you crave something with a little more flavor. Celery juice is your low-cal BFF. At over 95% water, it keeps you hydrated while being super low in calories. Plus, it's packed with antioxidants and beneficial plant compounds that fight inflammation – a big factor in weight gain.

Tip: Celery juice can be a bit strong on its own. Try adding a squeeze of lemon or a cucumber for a refreshing twist.

2. Green Goodness: Classic Green Juice

Think of green juice as a garden in a glass! Leafy greens like kale, spinach, and swiss chard are loaded with vitamins, minerals, and fiber (although juicing removes some fiber, you'll still get a good dose). They also help with digestion and reduce inflammation.

Tip: Don't be afraid to experiment with flavors! Add some sweetness with apple or pear, or a zing with lemon or grapefruit.

3. Belly Buster: Watermelon Mint Cooler

Watermelon is practically synonymous with summer, but it's a weight-loss warrior year-round! This juicy fruit is high in water and low in calories, making it super filling. Plus, it contains L-citrulline, an amino acid that can help your body burn fat more efficiently. Mint adds a refreshing touch and aids digestion.

Tip: For an extra protein boost, add a handful of chia seeds to your juice.

4. Citrus Powerhouse: Grapefruit and Ginger Juice

Grapefruit is a breakfast staple for a reason! Studies suggest it can help with weight management by promoting feelings of fullness and regulating blood sugar. Ginger adds a spicy kick that can also help curb cravings and boost your metabolism.

Tip: If the tartness of grapefruit is a bit much, try adding a squeeze of orange or a dash of honey for a touch of sweetness.

5. Beet It! Beetroot and Carrot Blast

Beetroot might seem like an unusual juicing ingredient, but hear me out! This vibrant root vegetable is loaded with antioxidants and nitrates, which can help improve blood flow and oxygen delivery to your muscles, enhancing your workouts. Carrots add a touch of sweetness and beta-carotene, which is great for your skin.

Tip: Beetroot can stain, so be careful when prepping! Wear gloves or wash your hands thoroughly afterwards.

6. Tropical Twist: Pineapple and Spinach Surprise

Don't let the spinach scare you away! This tropical blend is a delicious way to get your daily dose of greens. Pineapple is a natural source of bromelain, an enzyme that can help with digestion and reduce inflammation. Plus, it's sweet and juicy, making the spinach more palatable.

Tip: Frozen pineapple chunks are a great way to add a frosty feel to your juice on a hot day.

7. Berry Blast: Mixed Berry Medley

Berries are nutritional powerhouses! Packed with antioxidants, vitamins, and fiber, they can help keep you feeling full and regulate blood sugar. This mix allows you to play with different flavors – strawberries, blueberries, raspberries, blackberries, the choice is yours!

Tip: If you're using frozen berries, there's no need to add ice cubes.

8. Spicy Sunrise: Veggie and Ginger Kickstart

Looking for a morning pick-me-up with a kick? This juice is your answer! Start with cucumber and celery for hydration, then add a zing with ginger and jalapeno (be careful with the amount!). Finish it off with a squeeze of lemon for a vitamin C boost.

Tip: This juice can be quite spicy. Adjust the amount of jalapeno to your taste preference.

9. Creamy Dream: Tropical Protein Powerhouse

This juice is perfect for an afternoon pick-me-up or post-workout refuel. Combine mango and banana for a creamy texture and natural sweetness. Spinach adds a hidden dose of greens, while almond milk provides a protein boost to keep you feeling fuller for longer.

Tip: Use frozen banana chunks for a thicker, creamier consistency.

10. Immunity Booster: Citrus and Veggie Medley

This juice is a one-two punch for your immune system and your waistline! Grapefruit and orange provide a dose of vitamin C, while carrots and beetroot add antioxidants and essential vitamins. Ginger keeps the flavor interesting and may help with digestion.

Tip: If you find the grapefruit and orange too tart, add a green apple for a touch of sweetness.

ALSO READ: Can Buttermilk Aid Your Weight Loss Journey?

Remember: Juicing is a fantastic way to add extra nutrients to your diet and support your weight loss journey, but it's not a magic bullet. Here are some extra tips to maximize your success:

Focus on Whole Foods: While juices are great, don't ditch your fruits and veggies altogether! You'll get more fiber by eating them whole.

Portion Control: Juices can be high in sugar, so limit yourself to one serving (around 16 ounces) per day.

Balanced Diet: Pair your juices with healthy meals and snacks to ensure you're getting all the nutrients your body needs.

Listen to Your Body: Juicing shouldn't cause discomfort. If you experience bloating or digestive issues, adjust your intake or consult a doctor.

Variety is Key: Don't get stuck in a juicing rut! Experiment with different fruits, vegetables, and herbs to keep things interesting.

Bonus Tip: Making juicing a social activity can be a fun way to stay motivated. Get your friends or family involved and host a juicing party!

By incorporating these tips and these delicious juice recipes into your routine, you can keep your weight-loss journey on track and feeling great from the inside out! Remember, consistency is key. So, grab your juicer, pick your favorite recipe, and get blending!

And hey, if you're looking for some extra help with weight loss, don't forget about exercise! Even a short yoga routine at home or a brisk walk can make a big difference.

Here's to a healthier, happier you!

[petermorwood]

To keep this company, here's a recipe based on several we found on-line:

Fresh Ginger Syrup About 2 cups (.5l)

The ginger doesn’t need peeled; the only result will be a slightly darker syrup. However, if you plan to reuse the eventually-candied ginger for anything, do peel it. This ginger can be added to marmalade as-is, or patted dry, minced, also to just-churned ice cream or ginger biscuit dough.

(It's also very good stirred into yogurt; some of this ginger, and some chopped pineapple, some nuts and some honey, makes thick creamy Greek-style yogurt - or genuine Greek if you can get it - into something amazing. Maybe not Ambrosia of Olympus, but it'll do until ambrosia is available in the shops.)

The syrup is quite spicy (add some of that to the yogurt too) and if the first batch is too zippy, next time blanch the chopped ginger in boiling water, simmer for a couple of minutes, then drain and proceed with the recipe.

(On the other hand, if you like or more serious zip, include one or two dried bird’s-eye chillies at stage 2. I've also used a dried habanero chilli, to excellent effect. Quite apart from the heat, its fruity flavour works well with ginger.)

8 ounces (225g) fresh ginger, unpeeled

(a couple of chopped fresh or dried chillies, optional)

4 cups (1l) water

2 cups (400g) sugar

pinch salt

(One of the original source recipes warned not to double up quantities to make more syrup; make multiple separate batches using the quantities shown. There was no explanation why, but possibly doubled quantities don't cook down to syrup properly, or take too long, or... Just make it in batches, okay?)

1. Cut the ginger into thin slices then rock a knife over it to chop it into rough, smaller pieces.

(Don’t use a food-processor: the resulting minced ginger is too fine and the syrup won’t strain properly.)

2. Put the ginger, water, sugar, and salt (and chillies, if used) in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer for 45 minutes to one hour, or until reduced by half.

3. Cool, then strain through muslin, bottle or jar and store in the refrigerator. It should keep for at least two weeks.

(It will also freeze: pour the syrup into an ice-cube tray, freeze, break out and transfer the cubes to a bag or plastic box. Do this quickly so the cubes don't thaw enough to glue together into a single lump.)

To make ginger soda: Fill glasses 1/3rd full with syrup, add a generous squeeze of fresh lemon or lime juice and plenty of ice then top with sparkling water. Stir gently to mix and garnish with a round of citrus and/or sprig of fresh mint.

(We've got a fizzy-water-maker; this works splendidly; also try adding a TINY splash of balsamic vinegar.)

Other Uses: A cocktail base with bourbon, whiskey, rum. Sweeten iced tea or coffee. Drizzle over fruit salad.

(Also add to Jagertee / Kaffee - strong black tea or coffee with a shot of booze, great in chilly weather, standard at Christmas Markets in Germany etc.)

Mint Lemon Simple Syrup

This Mint Lemon Simple Syrup is one of the most versatile simple syrups that you can make!  Perfect for cocktails, sparkling water or stirred into iced tea!  

Get the Recipe —>  Mint Lemon Simple Syrup

#mintsyrup #lemonsyrup #simplesyrup #mintlemonsimplesyrup

[special-food]

Peach pie moist like a French vagina

Ok, saying it’s “moist like a French vagina” is sexist and uncalled for. Rather, it’s moist like any nationality of vaginal or penile secretion. The crust is all crusty and flaky and nice whereas the filling is liquid. How liquid depends on how much agar agar you add. I’m keeping it very liquid, like those fast-food apple pies that burn your tongue.

The dough

6 dl of flour

250 g of butter

1 teaspoon of salt

1 tablespoon of sugar

6 tablespoons of ice water (or a little more if needed)

Mix salt, sugar and flour in a bowl

Dice the butter and mix with the dry mix. Use your fingers and just squeeze it over and over again until the flour mix has a sand like texture. Have you ever made scones? Well, that way.

Put some ice cubes in the water to keep it cold. Add a little water at a time, and incorporate it with the flour and butter mix. Why cold? Because you don’t want the butter to melt! When the dough comes together, don’t add any more water. You want a hard ball of dough that you cut into two. So… Two balls of dough!

Wrap the dough balls in plastic and put them in the refrigerator for at least an hour

The filing

5 kg of peaches

1 vanilla pod

Half a stick of cinnamon

3 dl of sugar

2 tablespoons of agar agar (you can use gelatine, but it gives a somewhat different texture when it sets, more of a gelatinous thing… derived from the word gelatine… so… yeah)

Two pinches of salt

Juice from half a lemon

Peel the peaches and cut them into nice chunks.

Put them in a sieve over a saucepan and sprinkle with salt and sugar and coat them with it by stirring them around

The peaches will release liquid into the saucepan.

Now, set the peaches aside

As for the liquid in the saucepan, cut the vanilla pod in half and scrape its content out. Put the content as well as the pod halves into the liquid. Add half a cinnamon stick. And the lemon juice.

Boil the liquid until about half evaporates.

Add agar-agar and make sure it dissolves

Remove the cinnamon stick and the vanilla pod, and mix the now reduced liquid with the peaches

The assembly and baking

Peach filling

Two cold dough balls

Milk

Pine nuts

Set oven to 180 degrees C.

Roll the dough balls into two somewhat round and thin (about 0,5 cm) pizzas

Place on of them in a pie tin. A pro tip here… Roll it up on the rolling pin and roll it out over the pie tin.

Use your fingers to push the pie dough down onto the pie tin, up on the edges. Cut of excess dough and use it to fill in any holes you might have created because you suck at handling the dough!

Now, some would add weights (e.g. beans) and prebake the bottom half of the pie. I don’t do that because I’m lazy and I don’t really think the bottom is that soggy from not doing it. So I just pour the peach filling in here.

6. For the top layer, I sprinkle some pine nuts on top and push them in by rolling the ruling pin over it. No need to but I like them. Now put the top layer on top, and make sure to seal it nicely.

7. Smear the whole top with fat milk. Why? Because it gives a nice feel to it.

8. Into the oven, and let it bake for about 75 minutes. If it’s too brown before you reach 75 minutes, put some tin foil on top to protect it from direct heat.

8. Into the oven, and let it bake for about 75 minutes. If it’s too brown before you reach 75 minutes, put some tin foil on top to protect it from direct heat.

9. Take the pie out and let it cool so that the agar agar sets. Remember, it’s still liquid (unless you added more, then you’ll have a firmer texture)

10. Meanwhile, whip some cream. No need to add sugar, just whip it as is. The pie is sweet enough

11. Serve!

[realestateblogposts]

Summer Cocktails

If you are a non-alcoholic person, this is not the article for you. Here are some cocktails that are especially nice in the warm weather. They feature tequila, vodka, rum, rye, and gin, separately, of course.

Paloma (Spanish for Dove)

This is a Mexican drink that includes one of the country’s soft drinks, Jarritos brand. If you can’t find grapefruit flavored soft drinks, you can use grapefruit juice but add some club soda or sparkling water for the fizz. Some people like seasoned salt on the rim.

Ingredients:

2 ounces tequila

½ ounce lime juice

grapefruit soft drink

lime wheel or wedge for garnish

salt for glass rim

Directions:

Coat rim of a highball glass with lime juice; then dip it in a saucer of salt (or sugar)

Combine tequila and lime juice; add ice

Top off with grapefruit soft drink

Garnish with lime wheel or wedge

Cucumber Basil Lime Gimlet

Using cucumber from your own garden makes this even more appealing. Actually, the cuke contains antioxidants, Vitamin K, magnesium, and potassium, so you are drinking healthily.

Ingredients:

cucumber cut into ¼ inch slices

2 small leaves fresh basil

1 ½ ounces vodka

1 ounce lemonade

¼ ounce lime juice

basil leaf for garnish

ice

Directions:

Put cucumber and basil in a shaker and muddle

Add lemonade, vodka, and lime juice

Add ice and shake until chilled

Strain into a glass filled with fresh ice

Garnish with basil leaf.

Dark ‘n Stormy

This drink was originated just after World War I and came to us via Bermuda. It is just like a Moscow mule, except that it uses rum in lieu of vodka.

Ingredients:

2 ounces dark run

3 ounces ginger beer

Ice cubes

Lime for garnish

Directions:

Fill a highball glass with ice

Pour in ginger beer

Add rum

Garnish with lime wedge on the side of the glass

Ginger Ale Highball

This one is pretty easy to understand. It gets its name from the glass it is served in and the mix. Acceptable variations include your choice of alcohol, although most suggest rye, and the amount of soft drink to dilute it.

Ingredients:

1 ½ ounces whiskey

Generous splash of ginger ale or lemon-lime soft drink

Directions:

Gather the ingredients and fill a highball glass with ice

Add whiskey

Splash of ginger ale or soft drink

Stir gently

Bramble

With all the fresh berries throughout the summer, you can easily substitute whatever is in season, but you might want to consider varying the liquor to enhance the particular fruit. It is a crowd pleaser because of its ombre (gradation of color) from clear at the top to deep purple at the bottom.

Ingredients:

2 ounces gin

1 ounce lemon juice

2 teaspoons simple syrup

½ ounce Creme de Mure

lemon for garnish

fresh berries for garnish

mint for garnish, optional

Directions:

Place gin, lemon juice, and simple syrup into a cocktail shaker

Shake well until everything is very cold

Strain into an ice-filled rocks glass

Trickle Creme de Mure over the top

Garnish with fresh berries, lemon, and mint

https://fingerlakesconnected.com/summer-cocktails/

[bartisans2]

Vodka Combo Pack - Bartisans

Vodka has got to be the easiest spirit for cocktails! Because of its subtle flavour, this spirit takes on the character of anything you mix it with. So be sure to mix it with only the best! The tart and sweet pineapple makes for a fruity cocktail while the spiced rose is the ideal floral palette that isn’t too overwhelming. The blue pea and mint makes a light refreshing cocktail that’s perfect for someone who wants an easy sip. The Ginger is a bold yet delightful complement to vodka. We’ve packed the best of it all in this Vodka Combo Pack so go ahead, take a sip.

1.    Take a Chance: Spiced Rose

2.    Liquid Gold: Ginger and Spices

3.    Abracadabra: Blue Pea and Mint

4.    Summer of 2000: Smoked Pineapple and Basil

*No additional discounts are valid on already reduced prices. We promise these are worth it though! ;)

How To Use -

Chill before serving

1. Fill your glass with ice and then add 2 more cubes

2. Add 60ml of spirit or as much as you can handle

3. Top with 100ml or 3 cap-fulls of our mixer and try not to finish the drink in one sip

Enjoy this mixer as a mocktail. Simply stir the mixer with ice and enjoy!

This mixer can be stored unopened for 9 months. Once opened, please refrigerate and consume within 2 weeks.

To know more: https://www.bartisans.in/products/vodka-combo-pack

[junewild]

may we have your cupcake recipe? <3

HELL YEAH, thank u anon. i’ll give you vanilla, citrus, spice, and chocolate cupcakes & if you want anything else let me know! this is going to be stream-of-consciousness rather than linear recipe, because unfortunately that is how i bake. if you want a linear recipe, let me know which particular set of pieces you want and i can write it up for you. i’ll even guesstimate times and such.

BEFORE YOU READ FURTHER: this is very long. if you are not into cupcakes, bookmark this for later when you suddenly decide to make cupcakes and keep scrolling. now with new added read more for additional readability <3

making cupcakes takes me about two hours if i’m doing two batches or an hour and a half if i’m doing one. it might take you a little longer the first time because you don’t quite know what order to do things in or how long everything takes. i like to start my fillings first because they take longer to be ready, then turn on my oven, then mix my batter, then make the frosting while cupcakes are baking.

SUPPLIES

you will need: a cupcake tin, cupcake wrappers, at least one large mixing bowl (2 is recommended to avoid a lot of washing dishes between steps), a hand mixer or a lot of elbow grease, spatula, whisk, small bowl, a small grater or microplaner, a piping tip + bag (or just a plastic bag with a hole cut in one corner) and at least one saucepan or small frying pan. measuring spoons/cups are useful but i’ve tried to include thicknesses and alternatives so you can eyeball it if you have to (i usually do, just because i know what i’m looking for lol)

you will also need some of the following (check your specific cupcake type to find out which): a box of cake mix or ingredients to make your own cake mix, cream cheese, condensed milk, butter, powdered sugar, lemons/limes/oranges, chocolate, vanilla extract (real is recommended; i know it’s more expensive but the increase in quality is worth it if you can), lemon extract, heavy cream, pumpkin pie spice (or at least nutmeg + cinnamon), and fruit of your choice.

CUPCAKE

okay so: box mix is fine. it’s good. great, even. as long as you do this: replace the oil with butter. add an extra egg. i don’t care how many eggs it calls for. i know it feels like a lot of eggs. add an egg anyway. add a sprinkle of extra salt. a tsp or so. you’ve already made a good cupcake!

vanilla:

add a tablespoon (about three capfuls, if you don’t have measuring spoons) of REAL vanilla extract if you can afford it (or i really like the vanilla paste that has specks of bean in it. 10/10)

citrus:

one teaspoon (one capful) vanilla extract. two-ish teaspoons of lemon extract. zest of one lemon. zest of one orange (i like blood orange particularly much) or lime. replace 1/2 cup of the water with lemon and lime or orange juice. add about a tbsp of extra sugar.

spice:

two teaspoons pumpkin pie spice (you can see the spice in the batter without it discoloring the batter) + one tablespoon vanilla extract.

chocolate:

it’s already perfect xoxo. JUST KIDDING. add a tablespoon of vanilla extract.

instructions:

these ratios are for 24 cupcakes. take your cupcake pan and line it with cupcake papers. you can grease the top of the pan if you’re anxious, but it shouldn’t be necessary, especially if you have a nonstick pan. then just mix your batter until it’s not particularly lumpy and fill your cupcake papers about a third of the way full. a quarter cup measure is easiest for me to use bc the amount that easily comes out of it is about the right amount & it drips less than a spoon does. then i like to use a spoon to push the batter up the sides a little so it holds the fillings better.

FILLINGS

you can mix and match the hell out of these, honestly. i typically do cheesecake in everything & then fruit in vanilla or citrus cupcakes, specifically apple or cranberry in spice cupcakes, & chocolate in vanilla or chocolate cupcakes.

cheesecake:

one package softened cream cheese + 10 oz (2/3 a 14 oz can) condensed milk. stir on low heat until smooth, then add 2 teaspoons vanilla extract. DON’T add sugar. it’s not supposed to be very sweet.

fruit compote:

literally just half a cup or so of frozen or fresh fruit. i’ve done this with raspberries, strawberries, blueberries, blackberries, cranberries, apples (fresh and cubed is best), and peaches. anything is fair game, honestly. i want to try stewed kumquats and plums at some point. if frozen, add a tiny bit of water. if fresh, add about as much water as you have fruit. squeeze some lemon and lime in there. add sugar to taste. for the apple spice mix, add another teaspoon of vanilla and a teaspoon of pumpkin pie spice.

IMPORTANT: you do NOT want this to be sweet. this is NOT jam. it should be a little tart when you taste it. if it’s not thick enough, slurry a tbsp of cornstarch in a little bit of cold water and stir it in. it should be thick enough to not drip off of a spoon when you turn it upside down.

ganache:

heat a cup of heavy cream on very low heat. i like to do a double boiler: saucepan half-full of water, bowl full of cream in the saucepan. when the cream is warm, stir in most of a package of dark chocolate chips. stir HARD—whisk the shit out of it. DO NOT let any of the water get into the bowl!! you want the ganache to be gloppy when you lift it with a spoon—it has to not soak into the cupcake mix.

instructions:

so you have your 1/3 full cupcake wrappers with the batter spooned a little bit up the sides. using a small kitchen spoon, drop a spoonful of cheesecake into each cupcake. then top that with a spoonful of ganache or a spoonful of fruit compote (or both! it’s your kitchen!). spoon batter over the top and down the sides. fully covered, it should come to just under the top of the cupcake wrapper—i usually have 1/4 to 1/8 of an inch grace.

pop that in the oven according to the box instructions. i usually find that cupcakes with fillings take the longer time listed, rather than the shortest one. when your time goes off, touch the top of a cupcake. if it feels firm (think: ripe plum; you can push on it and it’s soft but it doesn’t cave in), it’s probably done. you can also put a toothpick down one of the sides, rather than the middle. pull your cupcakes out of the oven, put in your second batch, and set these aside to cool.

FROSTINGS

there are two frostings that go well here. i tend to like buttercream for vanilla and citrus and cream cheese for apple spice and chocolate. your mileage may vary. this is where the sweetness comes from, without overwhelming the cupcake!

buttercream:

let two sticks of butter (one unsalted and one salted) soften on your countertop. DON’T melt them. when they’re room temperature and you could mold them with your fingers, put them in a bowl. a mixer is best for this stage, but you can do it with a whisk and spatula if you’re determined, have patience, or can switch out with someone else. whip the butter a little. add five cups of powdered sugar, a cup at a time.

for a vanilla cupcake, add a tablespoon of vanilla extract (or vanilla paste! the specks are SO cool looking!) and use heavy cream to even out the texture until you think it’s pipeable (you’re looking for “holds its shape without being Chunky”). for a citrus cupcake, add a teaspoon of citrus extract and lime juice until it’s pipeable. two sticks of butter is too much, but one stick usually isn’t quite enough, and i prefer to have extra to practice piping with.

cream cheese frosting:

let one package (8oz) of cream cheese soften on your countertop. mix it in a bowl until smooth. add about four cups (3/4 a regular water cup, i think) of powdered sugar—again, we’re looking for “pipeable without being inflexible”. add a tablespoon of vanilla extract/paste and use heavy cream if you need to soften the texture at all.

both of these frostings take coloring very well. something that i personally love is doing a sort of gradient, where i’ll add red to one side and mix it well, yellow to another side and mix it well, make some orange in the middle, and leave some white here and there. then spoon from each section into a piping bag and voila, free beautiful swirls. you can also use a knife to frost your cupcakes, but i think piping is fairly easy to pick up on if you try it a few times, and it makes your cupcakes look that much more professional.

instructions:

make SURE your cupcakes are COOL TO THE TOUCH before you frost them! pop them in the fridge if you’re in a hurry! a single layer of piping should be enough, but decorate if you want. icing sugar is pretty. don’t go too overboard with sprinkles—they make it hard to eat.

voila! cupcakes.

SUBSTITUTIONS

i have made these gluten-free, dairy-free, corn-free, vegan, etc etc. gluten free box mix is fine. your own powdered sugar (powdered sugar + tapioca starch) is great. you can do a coconut milk pudding instead of cheesecake or ganache. you can do baking soda + vinegar instead of baking powder (1/4 tsp bs + 1/2 tsp vinegar per tsp baking powder). if you’re allergic to fruit, i am SO SORRY for you but please try the chocolate ones. you can substitute any extract, any flavor profile, any combination of ingredients. if you’re using a commercial egg substitute, just add an extra 1/4 cup of it. if you’re using flaxseed, just add an extra tablespoon of flaxseed + 3 tablespoons water.

it may not come out exactly the same as the standard ones, but my friends with dietary restrictions still swear by them. i have never brought cupcakes home from a party. i don’t think anyone who’s ever tried one has not gotten a second helping. people who swear they aren’t cupcake people love these cupcakes. (it’s because they aren’t overly sweet or moist or dry and they aren’t one-note, because the fillings add complexity of texture and flavor. there you go, now you know how to describe your new cupcakes to people).

congrats! you’re about to be everyone’s favorite party guest!

[harrystylescocktailhour]

TREAT PEOPLE WITH KINDNESS 🌈

Happy pride, my loves! I felt it only fitting to finish Pride Month with this one. She’s bright and fruity - sweet and tart - and yes, that is a candy coated rim around the glass! 

It’s not a complex drink in terms of alcohol (I did vodka- for, you know, reasons), but some components do require some prep. I’d suggest making the fruit components the day/evening before and then assembling the next!

This weeks tip jar is a charity I’ve supported for quite some time: The Rainbow Railroad. They’re an organization that help LGTBQA+ people escape state-sanctioned violence and to date have helped over 800 refugees to travel to safer places. If you have the means, please donate! (And if you can’t, please feel free to reblog this and spread the word 🌈)

And so, without any further ado- here she is: TPWK!

TO PREP:

Mango Lemon Agua Fresca

1 ripened mango, peeled, sliced and diced into cubes. (if you don’t have fresh, frozen will do!)

1 lemon, juiced and strained

2 TBSP sugar

2/3 cup water

In blender, combine all ingredients and blend until no chunks remain and mixture is smooth.

Strain mixture through fine mesh sieve to remove most of the pulp (or don’t if you don’t mind the texture!!)

Refrigerate overnight - lasts about a week in the fridge!

Raspberry Peach Puree

1 cup of fresh (or frozen) raspberries 

1 ripe peach (or if you’re like me and the peach was still hard, you can use that too cos it’s going in a pot anyway) peeled and cut into cubes

2 TBSP of sugar

Juice and zest of one lime

Heat raspberries, peach cubes, sugar and lime in a small saucepan until raspberries have broken down and peaches are soft

Let cool, then blend mixture in blender or with a hand blender until smooth.

Seal in airtight container and refrigerate - lasts about a week in the fridge!

FOR THE DRINK

Ingredients

2 oz mango lemon agua fresca

1 oz fresh lemon juice

1 oz simple syrup (or more if you like it sweeter) + 1oz for the rim

1 tbsp of honey (or agave) for the rim

2 oz vodka

1.5 oz raspberry peach puree

Soda water (or lemon-lime soda) to top

Rainbow Nerds & sugar smashed together (for rim)

Directions

For rim: place nerds in a ziploc bag and cover with a tea towel. Using a heavy spoon, crush some of the candy to break them up. Carefully pour the crushed candies onto a plate and add a pinch of white sugar before combining. In a bowl, combine the simple syrup and the honey, and dip the rim of your rocks glass into the mixture. Let the sugar set a little, then dip the glass into the candy-sugar mixture, coating the rim. Set aside.

Place the raspberry peach puree into the bottom of the glass, making sure it covers the bottom.

In shaker, combine the agua fresca, lemon juice, simple syrup and vodka. Add ice, seal tightly, then shake vigorously until super cold.

In rocks glass, carefully add crushed ice until full.

Strain mixture from shaker into glass. Top with soda water & garnish with fresh raspberries if you so desire!

To make it super fancy: Do 1.25 oz of vodka and add .75 oz of peach schnapps if you have it on hand, to give it a bit of a yeehaw! 

Omissions:  the rim isn’t a requirement (nor is the sparkly unicorn clothespinned to the glass)- but it gives it a bit of pop. You could also try pop rocks, too!

To make it non-alcoholic: All the ingredients with the exception of the vodka. Shake it up until its nice and cold and add to a tall glass filled with ice. Top with a lemon-lime soda. 

Happy sipping! (And happy Pride. TPWK 🌈✌🏻)

While I am very happy to share my ideas on here: please don’t steal them as your own! Otherwise: enjoy responsibly and send me pictures if you decide to try it!! I track #hscocktailhour!

[unwritrecipes]

Plum Galette

Holding onto summer as much as I still can with this quintessential summer dessert: Plum Galette. The weekend is about to get a lot better!!

If making pie crust gives you the willy-nillies, then galettes are for you! With a galette, you get all the greatness of homemade pie crust, without any of the stress cause there’s no crimping or decorating pressure involved. Hooray!

Now, let’s talk plums. Do you love ‘em? I really, really do, even if they don’t exactly love me (I’m kind of allergic to all stone fruit, but when they’re cooked I can usually have them) and they are certainly cooked to perfection in this lovely and homey little treat.

Generally I stick with this dough as my go-to, but this time I tried another one that has a bit of sour cream and cornmeal in the mix and it was absolutely delish too—maybe just the teensiest bit harder to roll out, but that may have been the humidity-just know that you can sub in any single crust pie dough recipe you prefer and it’ll be great!

Anyhoo, after you’ve rolled out your dough, you arrange the plum slices in concentric circles—

Fold up the dough any which way over the plums and sprinkle with a little sugar and butter cubes—

Brushing the dough with an egg wash (for added color) and sprinkling with some turbinado sugar (for added sweetness and crunch) in the process. Now it’s time to bake!

Golden flaky pie crust barely covering bursting-with-juiciness plums—guys. this is so, so mouth-wateringly delicious! And remember, no worries about the juices that overflow and escape—this is supposed to look homemade and rustic. Plus, after that first bite, I really don’t think you will hear any complaints!!

The galette is wonderful on its own

And of course, even more heavenly with a dollop of lightly sweetened whipped cream or vanilla ice cream.

Happy still-summer weekend!!!

Plum Galette

Makes at least 8 servings

You don’t absolutely need a food processor to make the dough but it is very nice to have one for this.

Prep Time for dough: 10 minutes, plus at least 2 hours chilling time and time to roll it out; Prep Time for filling: 15 minutes; Assembly Time: 10-12 minutes; Bake Time: About 35 minutes

Ingredients

For the dough

2 tablespoons sour cream

2 tablespoons ice-cold water

1 cup unbleached, all-purpose flour, plus a little extra for rolling out the dough

¼ cup yellow cornmeal

1 rounded teaspoon sugar

¼ teaspoon fine sea salt

7 tablespoons unsalted butter, cut into cubes and chilled

For the filling

8 fresh plums, pitted and sliced into eighths

4 tablespoons sugar, divided

1 tablespoon cornstarch

1 egg beaten with 1 tablespoon cold water for egg wash

1 tablespoon cold butter, cut into cubes

Turbinado sugar

The Recipe

1. To make the dough: In a small bowl, whisk the sour cream and cold water together and set aside. In the large bowl of a food processor fitted with the metal blade, pulse together the flour, cornmeal, sugar and salt. Add the butter and pulse 12 times, until the mixture is crumbly. Drizzle the sour cream mixture over the dough and pulse again, just until the dough comes together—be careful not to over mix. (if you don’t have a food processor, you can do all of this by hand in a large bowl with a pastry blender.)

2. Gather the dough together and flatten it into a thick disk and wrap in plastic wrap. Chill for about 2 hours until firm. You can do this a day ahead but take the dough out of the fridge for about 20 minutes to let it soften up so that you can work with it easily.

3. When you are ready to make the galette, preheat the oven to 350ºF and turn a large rimmed baking sheet upside down and place a sheet of parchment paper over it. Set aside.

4. Lightly flour a board and rolling pin and the top of the dough and roll it out into a rough 13 inch circle, adding a bit more flour underneath the dough and loosening it from the board as you go to prevent it from sticking. Transfer the dough to the prepared baking sheet and pop the whole thing into the fridge.

5. To make the filling: Mix the plums, 3 tablespoons of the sugar and the cornstarch together in a large bowl and set aside.

6. Remove the dough from the fridge and arrange the plum slices in concentric circles on the dough, draining the liquid that accumulates in the bowl and leaving about a 2-inch border from the edges. Now fold up the dough around the plums, kind of pleating it as you go. Sprinkle the plums with the remaining tablespoon of sugar and brush the folded over dough with the egg wash. Sprinkle some turbinado sugar on the dough.

7. Bake the galette for about 35 minutes, turning it around after about 20 minutes so that it cooks evenly. Galette is done when pastry is golden brown and fruit is bubbly. Let cool on the pan on a wire rack for at least half an hour if you want to cut neat slices—I won’t judge you if you can’t wait! Serve as is or with a scoop of vanilla ice cream or lightly sweetened whipped cream.

Enjoy!

Note: Recipe adapted from The Model Bakery Cookbook by Karen Mitchell and Sarah Mitchell Hansen. I stayed pretty true to the dough recipe but subbed in black plums for the red ones, used water instead of heavy cream for the egg wash as well as the whole egg and sprinkled on some turbinado sugar on the crust before baking.

[vanessaleunghospitalityevents]

Valentines Heart Cookies 18/02/2021

Valentines Heart Cookies Background Story

The reason I chose to write about Valentines Heart Cookies Recipe is because this month is when Valentines Day Happens. Also, another reason why is because of what’s happening currently around the world (COVID-19), such as the current restrictions going around the world like not allowed to see your friends, family, loved ones (girlfriend, boyfriend, pets etc). This is what inspired me to do this recipe and thinking about everyone that I love and support. The texture of the Valentines Heart Cookies its hard, but when you bite into it, it has a soft, buttery texture & taste with a very sweet vanilla flavour and the coloured Royal Icing on top gives an extra sweetness with those who have a sweet tooth.

Valentines Heart Cookies Recipe

Ingredients

175g of Unsalted Butter

200g of Icing Sugar

1 ½ tsp of Vanilla Essence

375g of Plain Flour

1 egg

1 egg yolk

Royal Icing, red and pink food colouring to decorate

Equipment

X 2 Baking Sheets

Timer

Butter knife

Bowls

Measuring Scales

Wooden Spoon

Food Processor

Sieve

Teaspoon (to get egg shells out)

Parchment paper

Scissors

Rolling pin

Heart Shaped Cutters

Wire Cooling Rack

Small sharp knife (to cut excess cookie dough when cutting out heart shapes)

Measuring spoons

Piping Bag

Pipe nozzle shape (tip)

Ruler

Oven Gloves

Spatula tool (to get cookies off baking tray)

Baking Tray

Large bowl

Metal tablespoons

Bag clip

Temperature & Time in the oven: 175C for 10-12 mins

Cooking Instructions

1)    Pre-heat the oven to 175C.

2)    Gather all of your ingredients & equipment tools together and get your measuring scales and bowls and tools you need out for the kitchen.

3)    Use your measuring scales and measure all of your ingredients (using measuring spoons) which are 175g Unsalted Butter, 200g Icing Sugar, 1 ½ tsp Vanilla essence, 375g Plain Flour, 1 egg, 1 egg yolk, Royal Icing (red and pink food colouring to decorate) into separate bowls.

4)    Pour in your 175g  Unsalted butter (cut into small cubes by butter knife), 200g Icing Sugar and 1 ½ tsp Vanilla essence in a food processor.

5)    Make sure to put the lid on properly and it is secured and press the power button on till it’s a nice smooth mixture.

6)    Once smooth, turn the food processer off and take the lid off.

7)    Next sieve your 375g Plain Flour into bowl using metal spoon to get rid of lumps.

8)    Then crack one egg into a bowl (if bowl has egg shell in it use metal teaspoon to get it out).

9)    Crack another egg, but make sure the egg yolk is separated from the egg white, so put egg white into a separate bowl and egg yolk into a different bowl and put egg shells in bin.

10)  Take the food processor lid off and add in your 375g Sifted Flour, 1 egg and 1 egg yolk and put the food processor lid back on and make sure it’s locked and secured. Then turn the power button on for the food processor until you see the mixture into a smooth dough.

11)  Then grab a pair of scissors and cut up some baking parchment and wrap your dough in the parchment paper and put it into the fridge until the dough is nice and firm for an hour.

12)  Open the fridge and take your dough out that is wrapped in baking parchment onto a nice clean kitchen table.

13)  Use some flour and use your hands to dust some flour on the table so the dough doesn’t stick to the kitchen table and put some flour on your rolling pin too.

14)  Use your rolling pin on a light floured surface or between two sheets of parchment and roll the dough out to 6mm (1/4 inch) thick (use a ruler for the measurements too).

15)  Get your heart shaped cutters and cut out heart shaped dough cookies and use a small knife to cut any excess dough off around the edges outside of the heart shaped cookie cutter.

16)  Get a baking tray and use a little bit of butter to spread all around the baking tray and get some greaseproof paper and stick it onto the baking tray.

17)  Place your heart shaped cookies onto the baking sheets and carefully put it in the oven and close the oven door.

18)  Bake them for 10-12 minutes.

19)  Once cookies are ready, use a pair of oven gloves and carefully and slowly take them out of the oven and close the oven door.

20)  Use a spatula tool to help get the cookies off the baking sheets and carefully put them onto the cooling rack and leave them to cool for 30 minutes.

21)  Once cookies are nice and cool, combine your royal icing with red and pink food colouring for your valentine heart cookies. Use a wooden spoon to mix it together in the bowl.

22)  Once it’s a nice smooth mixture, leave it aside for now.

23)  Get your piping bag and cut the bottom end of the piping bag for the piping nozzle to fit in.

24)  Use a spatula or 2 metal spoons and put the Royal Icing Mixture into your piping bag. Then put a clip at the very top end of the piping bag so Royal Icing mixture doesn’t pour out at the top end.

1)     Then twist the piping bag with your hand using one hand to hold the bottom and twist to the left and squeeze the icing out and the other hand for holding the top part of the piping bag for writing or controlling the shape of your icing.

2)     Then just fill in the heart shape cookies and colour in with your pink/ red royal icing.

3)     Leave the cookies for the royal icing to set in for 10 minutes.

4)     Then serve and enjoy. (Makes 2 dozen).

[love-skincareroutine]

Baking Soda For Skin Care

New Post has been published on https://skin-care-routine.com/baking-soda-for-skin-care/baking-soda-for-skin-care/

Baking Soda For Skin Care

A. Top 10 Benefits of Baking Soda for Your Skin

Baking soda is a cooking ingredient used to make desserts and other treats. But that is not all. We are giving you 10 reasons to stock baking soda on your dressing table, as it can do wonders for your skin. From banning acne to keeping your feet happy, eliminating body odors and whitening spots, see why baking soda is a must for home remedies. We share the various benefits of baking soda for the skin and how to use them correctly to enhance its beauty.

1. Benefits of baking soda for glowing skin

Luminous skin is a sign of healthy, youthful skin and is not easy to achieve. Unless you have a healthy diet, follow a proper skin care routine and sleep eight hours, it is not easy to shine your skin. However, natural ingredients full of essential nutrients can help you. We used baking soda and orange juice to make this package. Its properties help to strengthen the skin’s collagen and remove impurities. Oranges are full of vitamin C, which gives your skin a natural glow, while baking soda gently exfoliates your skin and removes the layer of dead skin cells.

a. How to use it

Mix a tablespoon of baking soda with double the amount of fresh orange juice.

Now apply a thin layer of this paste evenly on your face and neck.

Make sure to wash your face before doing this.

Let it dry for 15 minutes.

Clean it with a damp cotton ball and splash cold water to remove any residue.

Use this pack once a week to remove dullness and give your skin that much needed glow.

2. Baking soda to banish pimples

The mild exfoliating property of baking soda makes it a wonderful ingredient to banish acne and pimples from the skin. It is also safe to use on the face after diluting it in water. Baking soda helps to dry out pimples and its antibacterial properties prevent further skin rashes. If you have active acne, try this remedy. However, if your skin reacts, stop using it.

a. How to use it

Take a teaspoon of baking soda and mix it with the same amount of water to make a paste.

Clean the skin with a facial wash and then apply this baking soda paste to acne.

You can also use it on blackheads and whiteheads.

Leave on for two to three minutes and then wash your face with warm water.

As this will open your pores, gently rub an ice cube on your face or apply toner to close them and dry your skin.

If you feel your skin is slightly dry, use a light moisturizer and make sure it is not comedogenic, which means it will not clog your pores.

Use this paste twice a week to see a visible reduction in the occurrence of acne.

3. Baking soda to lighten dark spots

Do you have spots and blemishes on your skin? Baking soda can come to the rescue to make them lighter. This is because baking soda has whitening properties that help to remove blemishes and blemishes on the skin. However, as baking soda can be difficult to use, we will mix it with another natural ingredient to make it suitable for use on the skin. In this case, we add lemon juice, which is another natural whitening agent.

a. How to use it

In a bowl, add a teaspoon of baking powder and squeeze out the juice of half a lemon.

Mix the two to make a thick paste. Now apply this mixture on a clean and slightly damp face.

You can cover the spots and marks first, then use the rest to apply to the remaining areas.

Let it sit for a few minutes, then wash your clothes first with warm water and then with a jet of cold water.

Dry your skin and apply a moisturizing sunscreen.

It is preferable to use at night, as exposure to the sun can darken your skin after using lemon juice.

Use this option once or twice a week to see the visible changes.

4. Baking soda for preventing blackheads

If you have oily skin, you are likely to have blackheads and blackheads, common on your face. And when you have enlarged pores, these problems are even more common, making your face look blotchy. Baking soda can help to minimize this problem by closing the pores of the skin and also making them a little smaller. This ingredient has astringent properties that help to close the pores and prevent them from clogging with dirt, which causes blackheads and acne. Here’s what you need to do:

a. How to use it

Take a tablespoon of baking soda and pour it into a spray bottle.

Now fill with water and shake well to mix the two.

Wash your face with a detergent and dry it with a towel. Then, spray the solution on your face and let it rest so that your skin can absorb it.

This will help to close the pores. You can keep the solution in the refrigerator to make it work even better.

Make this part of your daily cleansing ritual to help prevent skin problems. You can apply your facial moisturizer after using this natural toner.

5. Baking soda to remove dead skin cells

Dirt, soot and soot usually accumulate on our skin and do not always come out with our regular facial wash. To remove these tiny dust particles, we need a more effective detergent that cleans pores and removes these contaminants. A facial scrub is useful for these skin problems. Baking soda helps to exfoliate your skin, which removes dead skin cells along with these impurities.

a. How to use it

Take a tablespoon of baking soda and half a tablespoon of water.

The idea is to make a thick, granular paste so that it can peel off the skin. So, be careful not to dilute it with water.

After washing your face, apply this scrub in a circular motion, carefully avoiding the area around the eyes.

Now wash with normal water and dry your face.

Apply a moisturizer to prevent skin irritation.

This scrub is not suitable for dry and sensitive skin, but it is best for oily to combination skin.

Use it once a week to keep your skin looking fresh.

6. Baking soda for soft, pink lips

Harmful health habits like smoking, licking your lips and even long-lasting lipsticks can damage your lips and darken your color. Although most of us have pink lips, if we don’t take good care of them, the shade will change. Sun exposure is another cause of dark lips. If you want to regain your natural color, baking soda can help. We mix it with honey so that it is not too hard on sensitive skin and also moisturizes it in the process.

a. How to use it

You will need equal amounts of baking soda and honey and, as it is for your lips, you will not need more than a teaspoon.

If your lips are too dry, add more honey than soda.

Mix the two well and apply to the lips in small circular motions.

This will help to exfoliate them and get rid of dead skin cells.

Honey removes impurities and adds the necessary moisture.

Let this pack remain on your lips for a few minutes before washing it gently with warm water

Apply SPF lip balm after the procedure.

7. Baking soda for dark elbows and knees

Fair skin is not a measure of beauty, but even the lightest woman often has dark elbows and knees. If that difference in skin color bothers you, this wrap can brighten. We use baking soda and potato juice, both with natural bleaching properties. Since these areas have thicker skin than the face, anyone can safely use them without becoming excessively dry. However, we recommend using an SPF moisturizer daily to keep these areas soft.

a. How to use it

Peel a small potato and grate well.

Squeeze the juice into a bowl and add a teaspoon of baking soda.

Mix well and apply to your elbows and knees with a cotton ball.

Let it act for 10 minutes for the ingredients to work and then wash under running water.

Apply a moisturizing sunscreen after use.

Use this remedy once or twice a week and soon your skin will become clearer.

You can also use this solution on the inside of your dark thighs and forearms.

8. Baking soda to remove ingrown hairs

The ingrown hair is such a threat that it looks like a hard lump on the skin and refuses to disappear until it is pulled out. Internal growth is basically the hair that grows in the hair follicle instead of germinating, making it difficult to get rid of it with common methods of hair removal, such as shaving and shaving. While it is difficult to stop ingrown hairs completely, you can use baking soda and some other ingredients to remove them. Most of the time, women with thick hair or oily skin are more likely to have ingrown hairs.

a. How to use it

First, massage the castor oil into the skin, where you have ingrown hairs.

Once the skin has soaked the oil, wipe off any excess liquid with a damp cotton swab.

Now mix the baking soda with half the water to make a thick paste.

Rub on the affected area to exfoliate. Using tweezers, pull the ingrown hairs out effortlessly.

Apply a cotton swab dipped in cold water to close the pores.

The oil will ensure that your skin is not dry and irritated, while the soda will help separate the hair from the follicle.

9. Baking soda to remove body odor

Baking soda has several properties that make it a wonderful ingredient. If you sweat a lot and have problems with body odor, baking soda can come to your rescue. This is because it has an antibacterial property that kills the bacteria that cause the odor. Baking soda also absorbs excess moisture when you sweat and alkalize your body. This not only helps to control body odor, but also reduces sweating.

a. How to use it

Take a tablespoon of baking soda and mix in equal parts with freshly squeezed lemon juice.

After obtaining a thick paste, apply it where you sweat most, for example, B. armpits, back, neck, etc.

Leave for 15 minutes and then take a shower. You can also keep this solution in a spray bottle and squirt once a day before taking a shower.

Do this for a week and then reduce it to alternate days when it works.

10. Baking soda for soft feet

Our feet also need some TLC, but we often don’t spoil them enough. To make them look nice and soft, we need to take care of them regularly. If you don’t want to have prolonged pedicure sessions at a beauty salon, you can use baking soda to soften the callus and even clean your toenails. The exfoliating property helps to remove dead skin cells and soften the feet, while antibacterial properties keep infections under control.

a. How to use it

Fill half a bucket with warm water and add three tablespoons of baking soda.

Let it dissolve and soak your feet in the solution for 10 minutes.

Keep a pumice stone near you to help you remove dead skin from your soul.

When you are finished, wash your feet with water and dry them.

Then, apply a moisturizing lotion and put on socks to keep them protected.

Do this at least once in 15 days and your feet will thank you.

  B. Can I Use Baking Soda for Face Wash?

Lately, baking soda has been seen as the essence of green cleaning and natural beauty. From using it to wash your hair to magically treating a urinary tract infection and relieving insect bites, there is little that the internet doesn’t say that dust can do. And while it’s true that baking soda is great for adding shine to your bathtub and neutralizing unwanted body odors, it doesn’t mean that rubbing it on your face is a good idea. Here’s why.

1. Why baking soda should not be used to wash your face

There are a few reasons why baking soda should never be used on your face. Including:

a. So simple

Sodium bicarbonate, or sodium bicarbonate, is most commonly used for the relief of heartburn because it is a basic chemical that helps to neutralize the acid. This can also happen on the skin. Although dermatologists sometimes use baking soda to neutralize a chemical peel in the office, it is usually very easy for a general wash, especially if used frequently.

Healthy skin is slightly acidic. This acid mantle forms a protective barrier and is important for the overall health of the skin. Washing with baking soda can remove the protective oil barrier from the skin, changing its pH and destroying the natural bacteria on the surface that help prevent infections and acne. This can cause peeling of the skin, which is prone to infections and rashes.

b. Sensitivity

Although baking soda is generally not harmful, it can irritate the skin. Most people do not realize that they are sensitive to baking soda until they are applied directly to the skin. It is known to cause skin rashes, redness and a burning sensation in some people when used in homemade or natural deodorants.

If you react to baking soda, avoid baking soda products and use a fragrance-free moisturizer until the irritation is gone.

c. Excessive peeling

Proper exfoliation can even out the skin tone and make it look better, but it is also very easy to achieve very well. Excessive exfoliation can cause redness, rashes, burning and dry skin. The American Academy of Dermatology recommends giving your skin plenty of time between exfoliation treatments to prevent irritation or, if you have sensitive skin, avoid it completely.

Much like a salt or sugar scrub, baking soda acts as a physical peel when made into paste or not completely dissolved in water. Exfoliation can be useful, but day and night exfoliation, as if it were washed with baking soda, is not recommended.

2. What to use instead

The best skin care products depend on your skin type. It may require some experimentation, but at some point you will find a solution for washing your face that suits your needs.

a. Dry or sensitive skin

If your skin gets irritated easily or dries out frequently, look for glycerin-based cleaners or bars. They help to protect skin barriers and do not remove the skin’s natural moisturizing oils. Facial cleansers labeled “detergent-free” can also be beneficial as they are less likely to remove the oil your skin needs.

b. Oily skin

The foam is your friend. A foam cleanser can help remove excess oil from your skin.

c. Acne-prone skin

Acne-prone skin can be dry, oily or a combination of both, which makes choosing a cleanser a little more difficult. A medical cleanser that contains salicylic acid, glycolic acid or benzoyl peroxide can help, but these ingredients can also dry out your skin and cause irritation.

Use a mild cleanser if you have sensitive and acne-prone skin.

d. Remove makeup

It is important to remove makeup properly to avoid rashes, clogged pores and even eye infections. However, you also don’t want your face to be red and burning when you’re done.

Detergents based on oil or oil and water are the best to remove the waxy products found in makeup. Jojoba oil, coconut oil and olive oil are great for gently removing makeup. Be careful with products that contain alcohol, as they can dry out and irritate.

e. Flaking

Glycolic and salicylic acid cleansers can help remove dead skin and chemically exfoliate your skin. You can also use a chandelier or electric brush gently. Just make sure to apply light pressure and give your skin enough time to recover between peels. Excessive exfoliation can cause pores to swell, making irritation and rashes worse.

f. Uniform skin tone

Exfoliation can help reduce dullness and even skin tone. Detergents with antioxidants like vitamins like C, E or B can help relieve redness. Green tea extracts and caffeine can make your complexion more uniform.

g. Natural face wash

All you need is water and your hands to wash your face properly, especially if you don’t have makeup or skincare products. Oils such as olives, jojoba and coconut can remove makeup and other oil-based products, such as aquaphor and petroleum jelly.

3. Summary

Washing your face doesn’t have to be overwhelming or overly complicated. It can be as simple as washing with a mild, fragrance-free cleanser designed for your skin type and specific needs. Although baking soda certainly has its place in natural life, it’s best left off your face.

[anthonyed]

Okay, I couldn't find that tumbr post about food that we're missing to tag mine so i'm gonna make my own seperate one

1) Cendol

Shaved ice drizzled with delicious caramelly molten gula melaka (palm sugar) topped with what we would jokingly call "the green worms" which are actually the aromatic pandan flavoured droplets of green rice-flour jelly that adds that bit of texture to this later coconut milk (santan) soaked bowl of refreshment.

Then for creaminess, you add a bit of mashed azuki beans or its paste (or you can opt out)

YUM

better? you can get it drinkable in a tall glass or a to go cup

Boba who? This is a delight for all of your senses

Btw, if you come across anything cendol flavoured - highly recommend!

2) Ice Kacang / ABC aka Ais Batu Kacang

Shaved ice - yes. shaved ice again but hear me out!

Shaved ice, but this time you go GAGA over the toppings.

Typically;

the infamous green worms

Boiled Red beans

Sweet and tangy Lychee / sweet and crunchy Longan (if you have not tried longan yet, you SHOULD) with the seeds out obvio / slightly slimy and dense but surprisingly delightful attap palm seeds

Creamy Sweet corn (bitch! YES. CREAMY)

Salted roasted peanuts (deAR LORD YES)

Grass jelly (again, boba wHO? This fresh, crunch jelly strands/baby cubes are way waaaayyyyy better)

Drizzle of palm sugar syrup and rose syrup

Oh I forgot!

All of this -shaved ice included - goes on top of a bed of sweetened mashed Azuki Bean paste - i swear to God I'm drooling now, save me!

The result = a refreshing bowl of this sweet and salty and crunchy goodness like you get the sweet crunch of the sweet corn and the fruits and the saltiness of the peanuts and the creaminess from, again, the sweet corna and the azuki beans and the various texture -

It sounds like a mess! But the kind of mess you want to get your face into every.single.day. Trust me

3) Assam Laksa

Thick udon sized rice vermicelli served in a broth of spicy fish soup.

Okay, I know what you're thinking - FISH SOUP??

Yes, fish soup. Specifically Mackerel fish broth that tastes spicy, sour, tangy and sweet.

All in one spoonful of sip, believe me or not.

That is the ultimate pallete fiesta if you ask me.

It's a thick-ish broth. But you'll never feel the thick heaviness of a bowl of creamy curry set on your tongue.

No, this is refreshing from it's sourness of the assam (tamarind) the spiciness of the chilli, sweet aroma of galangal and lemongrass and the sweet tang from half the slice of calamansi they serve you with.

It's topped with

freshly shredded lettuce,

half a hard boiled egg,

slices of pineapples,

sliced red onions,

julliened cucumbers

and fresh mints.

It's a fish broth that'll make you clean the bowl up (take it from someone who's not a big fan of soups)

4) Tau Fu Fa(h)

Is there anyone out there who doesn't know what tau fu fah is yet?

Perfect, right?

Yep. A perfect globe of steamed soy bean pudding.

It's unsweetened and is usually served on a bed of sweet syrup.

You have two basic kinds:

Brown sugar syrup

White sugar syrup infused with ginger

However, as we Malaysians are insatiable gluttons, we also have pandan flavoured with the soy bean infused with the signature alien green color of pandan and instead of normal brown sugar, we replace it with the extra caramelly concoction that is the palm sugar syrup.

Personally, I'm a basic bitch who goes for the white version of this delicacy even if I'm brown skinned myself.

It's just something about the gingery aroma and spiciness of the syrup and keeps me going.

5) Fried Bread

Sounds like a load of carnival cholesterol isn't it? Hohoho, it's exactly what it is.

Yao Tiao aka Chinese donut

Crispy and airy. It's usually eaten with porridge (chinese style) or dipped in watered down condensed milk (our style)

Below is her close up

2 and 5. Ham Chim Peng aka Deep fried buns

You got two flavours cause double the arterial trouble ofc

The bun itself is deliciously salty and airy and it's filling

Azuki beans paste

Glutinous rice flour paste (basically sweetened mochi!)

3. Idk what it's name ffs but -

Same dough as yao tiao but sweet and studded with nutty sesame seeds

Personal fave but god forbid i know its name 🤦‍♀️

4. The fried buns without filling

6) KUIH!

ALL. the. damned. kuih!

It's Ramadhan and we usually have Bazar full of all the delicacies and I effing miss them all

[luna-waning]

help how to make coffee that doesn't taste like shit

I'm here to help! I don't know the limitations of your situation, so I'll give you a few options. but it took years for me to even try to like coffee and even then it was because I was working 3am at a coffee shop and needed it to survive xD

So I'm your girl!

First: The Coffee.

If you currently hate the taste of coffee this won't help a TON just yet, but different coffee has different taste and now that I've gotten into coffee I've changed the brand I use on several occasions as I find better coffee. To start I suggest Cafe Bustelo. They have the classic yellow bag but they also have one in in a black bag thats even better and they have a instant espresso that tastes like strait cereal milk when its sweeted (but is significantly more expensive). My point is, if you can't get into one-maybe try another, there are differences

I recently tried dunkin donuts coffee and was deeply disappointed.

Second: The Amount.

Idk if you're making you're coffee at home, but let's assume you are.

This is a trial an error thing. I got hooked on espresso at my last job so when I started making it at home it was significantly weaker so I would add a TON of coffee in my friend found it undrinkable. but I chilled out on that and she was excited I got different coffee. I didn't, I just started using 3 scoops instead of 5.

If you are using a stovetop percolator DO NOT FILL THE COFFEE BIT TO THE TOP. About a table spoon will do. You only have to make the mistake once, and I'm sparing you.

In my regular coffee maker I put about 3 large tsp to whatever the 6 marker of water means xD

If even after sweetening, etc, it's too bitter, play with how much coffee to how much water, maybe its too much coffee for you making it too bitter.

Third: Sweetner

If you think coffee tastes trash: this is a must!

Mix them in before any kind of cream so they desolve well in the heat

Sugar-Sugar is the most basic and accessible sweetner and I find a good cup of coffee needs about 2 tablespoons of sugar mixed in to be palatable to my tastes. You can start at less than this and you can always add more!

Saccarin/sweet n low/pink packet - This is my personal favorite. It gets some flack but todayifound out did a great video on why that's nonsense. Your body doesn't metabolise it and so it's 0cal. It's also much sweeter. So where I might need 5 sugar packets, I only need 1 pink packet.

I haven't played much with other sweetners as I don't care for the taste, but they all tend to be sweeter than sugar, so err on the side of caution when adding.

Find the right sweetner for you♡

Fourth: Cream

Creamers are magic and you can get actual creamers which come in a whole isle of flavors to try, or just use whatever milk at home, or if you're a psycopath like me, use none :D

If your concern is calories Walden Farms exists with their 0cal miracles. I haven't tried them but I'm not sure how you fuck up a creamer xD

Babys first coffee:

I strongly suggest for your first coffee you make a type of Cafe Con Leche. This is how I was taught to make it and this is the first drink where I was like "wait... coffee can be..... GOOD actually!?"

Just for this one experience, leave calorie concerns at the door. For this one time, for future coffee enjoyment. I feel it's important to understand that coffee CAN be enjoyable, before you start experimenting. Because if all your experiences are experimenting you might give up on coffee all together and I'm guess you don't want that-given your question.

Pour about 3/4 of the cup with coffee.

Put an obscene amount of sugar in it I wanna say at least 4 tablespoons. Make sure you use 2 spoons, one to scoop and one to stir. You basically wanna take a sip and be like "is this... palatable!?!" if you're like "eh, I guess I could tolerate this" it probably needs more sugar.

Fill the other 1/4 with milk.

Once you've had a good experience with coffee you can kind of, work backwards to the coffee thats right for you and your lifestyle.

Play with how much creamer you like, some people like just a spash, and some like half the cup. Play with how strong you like your coffee. did it taste kinda weird and water? Add another scoop. Did it feel like nothing you did removed the bitterness? Use less coffee. If that doesn't work, try different coffee. Decide you like it but its too hot? Freeze some left over coffee in an ice cube tray so you don't water your coffee down.

I drink mine with one sweet and low pack. But I started pretty sweet and slowly lessened the cream and cut down/changed sweetner.

I hope this helps! Good luck!