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meili-sheep · 3 years ago

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Zhongli, Childe, and Diluc and the Chocolate, Vanilla, and Strawberry dynamic and you can't change my fucking mind

Hello and welcome to my Ted Talk

Let me start by saying this came to my mind at like 11 o'clock last night which sent me into a mad rage and I might have written an ot3 smut thing and didn't go to sleep until at least 2. But I can neither confirm nor deny this. But if I have to suffer through this so now you do too. Is this just a long Shit post? Fucking maybe idk any more.

Zhongli

Daddy Zhongli is 100% dark chocolate. A thing for people who have been called an old soul at least once in their life (Diluc) or has or could have responded to a compliment with "Thanks it's the trauma." (Childe) A mature dignified treat that pairs well with a lot of stuff. Well, not the healthiest component of this gay ass neapolitan is arguably healthier because ya know antioxidants or ya know. Zhongli, he's got most of his shit together. He's just lonely. Definitely good at helping other calm down. Strong, reliable. Good boy, best boy. Would be himbo if mihoyo gave us the beef. Give me the goddamn beef bois. Will take care of you, but can defiantly spice up the bedroom.

Childe

Childe is both the most like vanilla person well also being the least vanilla person. He is like that really good vanilla that is a solid 8/10 but then you start pulling shit on it like caramel sauce (family dynamics) or sprinkles (trauma) then it's just a yum 10/10. Very flexible with what he can do and is willing to do. But also he is kinda that white boy jock you kinda make fun of cause your part of the goth cliche (Diluc) or the nerdy cliche (Zhongli) until you realize "Oh fuck he's actually really sweet and smooth" and that's how you start your early 2000s Disney Channel original movie, where you learn not to judge a book by its cover through the power of love. Again just a lot you can do with him. Very dynamic, very fun.

Diluc

I'll be honest I thought of this originally cause of Diluc hair. But the more I thought about it the more really strawberry he feels to me. Like yeah I get normally strawberry people are very cutesy, but strawberries aren't that sweet by themselves. They are kinda tangy with their acidic taste. But can be very sweet. And that's Diluc. Got a bite to him but it's easy to see how sweet he really is under all that and given a little more time he only gets sweeter. And without a doubt a lot of flavors, he packs a real punch. Probably helps I feel he gets pretty easily embraced once he warms up so he gets a face like a strawberry.

Now for the mixes

Strawberries and Chocolate. (Zhongluc) MMM! Classic! Love it! A staple of romance! Is it healthy? Yes of course it is! It's got fruit in it silly! Could u make it better with angst? 100% but baseline great

Strawberry and Vanilla (Chiluc) I will avoid saying a certain phrase that's ruined my life on that fucking clock app. But we know what it is. And it's good. Not everyone's taste but it's delicious. Sweet, tangy you can mix almost anything into it too spicy it up. And ya know it's kinda a comfort. Something you can relax with well at the same time being something you can spicy up and make really indulgent.

Chocolate Vanilla Swirl (Zhongchi) Well not my personal favorite. It's good and you can't go wrong. It's very basic to me personally. A sign of indecisiveness. And as in this case, it feels like "They have canon interactions so it must be!" But again it's very solid and you defiantly can't go wrong, but u can defiantly add something to it. Like a waffle cone over a sugar or maybe some sprinkles

Neapolitan (Zhongchiluc) The reason we are all here. And ya know it's such a good trio mix. Just an absolute classic. And it's good in a variety of ways. From the form, it's into how where you put the flavors together. I prefer cake where the strawberry filling is sandwiched between the chocolate and vanilla, cause it adds fresh fruitiness in-between. Or ya know I like the idea of Childe being a little ya know frustrated with Zhongli because they tricked him. And then they have a sort of friendly rivalry. But then this handsome mother fucker some in from Mondstadt to help out Liyue. And they both start going after Diluc seeing who can win him over before long they just fall in love and become willing to share to make Diluc happy. And Diluc is just lost that 2 drop-dead gorgeous men are competing for his attention. And he's having trouble computing it all. Doesn't help that One is a fucking Fatui and the other a literal god. And Well the reason I feel Diluc is more of theglue of the relationship is cause He's the balance between the two. He's calm like Zhongli a rational thinker, but much more aware of how to deal in mora. He's also can be hungry for a fight and has a lot of energy like Childe. He can also understand both of them. He knows what it's like to feel alone, and feel lose like Zhongli. But he also knows what it's like to feel want to protect your family, and like your pretending to be something you not like Childe. He's that fresh flavor that the others both need to really stand out.

TLDR I don't give a single shit about canon interactions and I feel their personalities have good mixes.

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lipstickbisous · 4 years ago

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sʟᴇᴇᴘᴏᴠᴇʀ! sʟᴇᴇᴘᴏᴠᴇʀ! sʟᴇᴇᴘᴏᴠᴇʀ!

tea or coffee ♡ favorite icecream flavor + toppings ♡ favorite article of clothing ♡ favorite jewelry piece ♡ explain your aesthetic ♡ baked sweets or candy//chocolate ♡ what color are your bedsheets? ♡ do you own any stuffed animals? if so , how many! ♡ what are your favorite smells for shampoo + conditioner, lotion and perfume! ♡ favorite candles ♡ fluffy bathrobes or silk bathrobes? ♡ causal soft slippers or fluffy animals slippers? ♡ dark academia or light academia? ♡ do you think blankets are a good present (on any occasion) ♡ what are your favorite pajamas ♡ favorite lip balm flavor/type ♡ do you have any childhood nicknames? ♡ favorite disney princess ♡ favorite sanrio character ♡ favorite Disney movie ♡ what we’re youre childhood celebrity crushes! ♡ if you could switch your life with one celebrity who would it be? ♡ five favorite songs you’re currently obsessed with ♡ what is your comfort movie ♡ what is your comfort food ♡ what are your special talents? ♡ biggest pet peeves ♡ what are your turn ons and turn offs ♡ if you’re life we’re to be made into a movie what actress do you want to portray you? ♡ what color do you paint on your finger nails and what color on your toes? ♡ what are your favorite 90s - early 2000s rom come? ♡ do you watch horror movies? if so what are your favorites? ♡ what tropes do you love and want to see more in movies? ♡ favorite bands you listened to as a kid that you sometime still listen to now! ♡ if you were a disney princess (wait you already are) what kind of animal would you want to be your little sidekick? ♡ cashmere sweaters or wooly turtlenecks?

sending you some song character scenarios next when you’re done with these questions! ♡♡♡

omg omg omg!!! i’m just gonna answer these all at once 🥺🥺💗💕💘

coffee!! 🌿 oreo or cookie dough + ouuu i love hot fudge 🌿 my flared pants! 🌿 these diamond earrings! 🌿 whew cottage core+regency ear+streetwear 🌿 ughh def candy!! 🌿 like a creme white? 🌿 tehe i do 😅 i have a bunchhh of otter stuffed animals, i collect them! 🌿 shampoo + conditioner: (so basic) but coconut and vanilla!! ⟶ lotion: just shea butter and warm sugar! ⟶ perfume: chanel eau vive 🌿 this one!! 🌿 fluffy fluffy fluffy 🌿 casual soft one but animals one are adorable! 🌿 dark academia hehe 🌿 i thinkkk it rly depends on the occasion! 🌿 ouu these sage green silk ones i’ve had forever! 🌿 def cherry 🌿 my friends would call me nova (my middle name), “es”, “may”, and a few teachers called me okamoto! 🌿 ahhh either mulan or belle! 🌿 kuromi!!! 🌿 monster’s inc.!! 🌿 hA young brad pitt and tom cruiseee 🌿 dodger so that i will always be with chri-- (dodger is pretty much a celeb now right?) 🌿

achilles come down

prelude e minor choplin

persephone (by tamino)

peach (by kevin abstract)

it’s been a long, long time (BC STEVE)

🌿 oop pride and prejudice! 🌿 baked mac n cheese 🤤 with the breadcrumbs on top 🌿 idk abt specialll but i love singing and performing onstage! 🌿 interrupting!! i’ll slap someone if they do it 🌿 turn on: chris evans ⟶ turn off: chris pratt 🌿 keira knightley or zendaya! 🌿 i paint both a pink beige or a sage green 🌿 bridget jones alll the way! 🌿 NO but i do like IT!! 🌿 i don’t wanna say mama bear but like protective moms i guess? 🌿 1D!!!!!!!!!!!!!!!!!!!!!! 🌿 omg stoppp 🥰 but prob an otter i just love them so much! 🌿 ughh i’m gonna say cashmere! 🌿

i loved answering these 🥺🥺 they made my heart swirl and i’m blushing!! 💖💖

#phew there was a lot of these #but i loved every one!!#rosie! 🌹✨💞#1k celebration!

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recipesremembered · 4 years ago

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Coconut Frosting Cake

My mother used to make this cake in her old battered 8x8 pan. It was not a huge cake, but it was so so good. The trick on this one was to get her old oven to broil the frosting to a golden brown and NOT broil it to flames.

Her oven had a mind of its own sometimes. She had been employed by CL&P (Connecticut Light and Power) and had an electric stove in our house on Wallens Hill. She was so excited that it was state of the art…at the beginning….It lasted until the house was sold back in the early 2000. So it was amazing. But had it’s own quirks to be sure!

But whether Golden or Blackened, this cake was such a treat.

For the cake layer:

2 eggs, beaten whole ½ tsp salt

1 cup flour 1 tsp vanilla

1 cup sugar ½ cup milk

1 ½ tsp baking powder 1 tbs butter

Mix together, thoroughly, the eggs, dry ingredients, and vanilla. Heat ½ cup milk with 1 tbs butter and bring to a boil. Add to first mixture and mix well. Do not beat.

Bake 25 min at 350 degrees.

For the topping:

Heat:

4 tbs butter with 3 tbs cream.

Add 7 tbs brown sugar and ¾ cup coconut.

Pour on top of warm cake and place under broiler. Broil for a few minutes, watching carefully, until golden and fragrant.

#vintagebaking #quarantinebaking #vintagebakingfoodblog

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virginiaovers · 5 years ago

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3 Best Foods To Try In Bicol, Philipines

Filipino cuisine is predicted to be the next big thing among foodies. In fact, celebrity chefs such as Andrew Zimmern and the late Anthony Bourdain have raved about Philippine dishes. Cooking them using a mix of Spanish and Asian techniques. Including some delicious dishes such as lechon, sinigang, and adobo. Tourists who regularly go on a food trip in the country may know about foods to try in Tagaytay, Metro Manila, and Cebu’s most famous dishes. But if you want to go on the ultimate food adventure, you may want to head to the southernmost part of Luzon. More specifically, to the marvellous Bicol Region. Here, spicy and coconut milk-infused food reigns supreme. But this part of the country is also famous for its nutty pastries and hearty noodle dishes. Grab your bags and get ready to treat your taste buds to the best foods to try in Bicol, Philipines:

1. Laing

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When people think about Filipino food, what usually comes to mind is balut, and if you visit foodienarium, you’ll know that it’s an aphrodisiac dish that’s usually featured in food challenges. But very few people know about laing, one of the most delicious foods to try in Bicol. At first glance, this traditional dish just looks like a sludge of greens in a thick sauce. But have a spoonful of it with some rice, and you’ll be instantly hooked. Laing is made by cooking taro leaves and bits of pork or shrimp in coconut milk, and its distinctive flavour comes from native red chillies, lemongrass, and shrimp paste added to the mix.

Though it’s traditionally eaten with rice, adventurous Bicolanos have started experimenting with it in the early 2000s, and nowadays, you can find laing pizza and pita pockets in some of the swankiest bistros and watersport destinations in the region such as El-Reizo Pizza and the Camarines Sur Wakeboarding Complex. Spread over a pizza crust and topped with cheese, or stuffed into a warm pita with crunchy bits of pork, laing becomes part of a filling snack that’s best consumed after surfing in Donsol or wakeboarding in a man-made lake in the middle of the city.

2. Kinalas

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Most Asian towns, provinces, and cities have their own signature noodle dish. In the Bicol region, the most famous noodle dish is the Kinalas. It’s highly popular in Naga City and some of the most well-known places to get this dish include Bolofer’s, Cely’s and Cha Ced. The broth for the Kinalas is made by boiling beef head and other cow parts for hours until the meat becomes soft and falls off the bone, then this rich broth is poured over egg noodles, topped with shredded beef, a thick sauce, and a sprinkle of toasted garlic. It’s great whether you’re in need of some warmth and comfort on a rainy day or if you want to feel better after a night of drinking with your buddies.

3. Pili tart

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And for dessert, you should try pili tart! The pili nut is grown in the Philippines and is one of the foods to try in Bicol. And the Bicol region is the largest producer of this buttery tasting nut. Pili is often used to make tarts or cakes. Visitors buy them in bulk to take home to their loved ones. The pili tart, in particular, is popular among locals and visitors alike. And this bite-sized treat packs a lot of flavours that will leave you wanting more. To make it, ground pili nuts are mixed with butter, sugar, vanilla, and a dash of salt and the mixture is stuffed into pastry “boats” before baking.

You can easily find some of the best pili tarts in souvenir and pastry shops in cities such as Naga and Albay. But you can also find them in smaller towns all over the region.

The Bicol region is a great place to visit for adventure, sightseeing, and to enjoy great food. Try these dishes and you’re guaranteed to become a fan of traditional and modern Bicolano cuisine!

The post 3 Best Foods To Try In Bicol, Philipines appeared first on Travel for Food Hub.

3 Best Foods To Try In Bicol, Philipines published first on https://zenramensushi.tumblr.com/

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y2kbeautyandother2000sstuff · 2 months ago

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Bath and Body Works Warm Vanilla Sugar Travel Friendly Favorites Set

1996-2002ish

Found on Poshmark, user Vintage_Vogue_

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kiddiemom-blog · 6 years ago

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Chocolate Babka Dish - Easy dish with step-by-step picture tutorial

Published December 19, 2018

This Chocolate Babka recipe was developed after months of careful research. My goal was to produce a classic babka recipe that works every time. Learn to bake tender, delicious homemade chocolate-filled babka with this illustrated step-by-step tutorial.

When I started the process of developing this recipe, I realized that just good babka wasn’t enough. It had to be great babka, foolproof and irresistible with perfect texture and spot-on flavor. High standards? Maybe. But babka is labor-intensive. If you’re going to the trouble to make chocolate babka, it’d better be amazing.

Thanks to a gentle nudge by online friend and Kveller editor Tamara Reese, I decided to tackle this whole babka thing. My assistant Ashley and I spent days testing chocolate babka recipes to create our own “ultimate” version. After lots of trial and error– baking is a bit of a science, after all– we incorporated the textures and flavors we loved most. The result is the recipe you see here.

MY OTHER RECIPES

Babka is an Eastern European cake-bread. Modern babka is similar in texture to challah, but slightly more cake-like. The name comes from the Slavic babcia, meaning grandmother, which is closely related to the Yiddish bubbe. The word babka translates to “grandmother’s cake,” inspired by the shape of an old woman’s skirt. Babka was originally baked in fluted Polish baking pans and typically made by grandmothers.

Jewish babka first appeared during the early 1800s when Polish housewives would prepare extra egg challah dough to be filled with cinnamon or jam, then rolled up and baked alongside the Shabbat challah. It was served to hungry children during busy Shabbat preparations or reserved as a special treat. Streusel toppings came along during the mid 1900s.

Here is our recipe for Chocolate Babka. After much consideration, we decided to give it a streusel topping– because, well, why not make a good thing even better?

Recipe Update: I originally launched this recipe in 2015. Since that time I’ve had multiple readers test it with great results. Throughout the years I have made some minor adjustments that help make this Chocolate Babka recipe even more bulletproof. I’ve incorporated those adjustments here, along with pretty new pictures and a few tips from Kelly Jaggers. Enjoy!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Bake tender, delicious homemade chocolate-filled babka with this illustrated step-by-step tutorial. Foolproof recipe with amazing flavor!

Dough Ingredients

Chocolate Filling Ingredients

Streusel Ingredients

You will also need: Mixing bowls, whisk, stand mixer with paddle attachment and dough hook attachment, rolling pin, 9x5 loaf pan, nonstick cooking spray, parchment paper, pastry brush

To prepare the dough: Start by dissolving the yeast in the warm milk along with 1 tsp sugar. If you do not have a thermometer, the milk should be warm to the touch but not hot. Whisk the yeast into the milk along with 1 tsp sugar to dissolve. Over the next few minutes, the milk/yeast mixture should become foamy as the yeast begins to grow. If it doesn't, this likely means that your yeast has expired or the milk was too hot, causing it to die. Get some fresh yeast and try again, otherwise your babka won't rise... and that would be a major bummer.

While the yeast proofs, cream together the butter and sugar in a stand mixer fit with the paddle attachment.

Once the butter and sugar are well combined, add the oil and vanilla extract and mix well at low speed. Add egg yolks 1 at a time and increase the mixer to high. Beat for an additional 2 minutes.

Turn the mixer back to low speed and add 2 1/2 cups flour and 1 tsp salt, then add the foamy yeast mixture. Be sure to give the yeast mixture a final whisk before adding it in, especially if it is very foamy.

Mix until just combined, then replace the paddle attachment with the dough hook. Continue to mix, adding 1 tbsp of flour at a time, just until a soft dough forms. The amount of flour you need will vary based on humidity and altitude; best to add flour slowly and check texture as you go.

You want a dough that is soft a pliable, not stiff. The dough should be tacky, but not wet or sticky, and shouldn't cling to the skin. Do not walk away during this part, you also want to keep an eye on the dough to make sure that you do not over mix it. It should be easy to form into a smooth ball.

Once a soft dough forms that can easily be removed from the hook by hand, transfer it to a lightly floured surface and knead several times, or until you have a smooth ball of dough. Do not over-knead.

Place the ball of dough into a greased mixing bowl and cover with plastic wrap. I usually let the dough rise in the refrigerator overnight, but if you prefer you can let it rise at room temperature for 1-2 hours, or until it has just about doubled in size.

To prepare the chocolate filling:In a mixing bowl, combine the grated or finely chopped chocolate, cinnamon and butter. Mix with hands until well combined, it should have a chunky texture. Set aside.

Remove the dough from the refrigerator and allow to come to room temperature, about 1 hour. Once the dough reaches room temperature, roll it on a lightly floured surface until you have a 14x18 inch rectangle.

Evenly sprinkle the chocolate filling over the dough, leaving an even 1-inch border around the edge. Then, starting with the long side, roll the dough into a tight log.

Roll the log back and forth several times, gently spreading it out until the length of the log is about 20 inches.

Twist the dough into a figure 8 and pinch the ends together. Sometimes using a bit of water will help the ends to stick. Line your loaf pan with parchment paper, then lightly spray the parchment with nonstick cooking oil spray. Transfer the dough to the lined loaf pan. Cover the pan with a tea towel, or loosely with plastic wrap, and allow to rise for 1 hour, or until the babka completely fills the pan. It will get pretty big!

While the dough is rising, prepare the streusel by combining the ingredients in a mixing bowl until well combined and crumbly.

Once the dough has risen, preheat oven to 350 degrees F.

Using a very thin skewer, poke a few holes into the babka. This allows steam to be released during baking so that you aren't left with very large gaps between the dough and the filling.

Brush the babka with an egg wash made from 1 egg white whisked together with 1 tbsp of whole milk.

Sprinkle the streusel over the top of the babka. It will collect more in the crevices, but this is fine. Babka should have a rustic look.

Place the pan on a baking sheet and bake for 25 minutes, then turn the pan 180 degrees and cook for an additional 25 to 30 minutes, or until it reaches an internal temperature of 185 degrees F in the thickest center part of the babka. The babka will be golden brown and should have a hollow sound when tapped.

Allow the babka to cool before slicing. This is truly the hardest part of the whole process, but trust me - cutting into it while it’s still hot will leave you with quite a mess. The filling needs time to set up a bit. Even after cooling it will crumble a bit when you slice it. That's part of the charm. Serve with coffee or tea and enjoy your babka bliss!

* Percent Daily Values are based on a 2000 calorie diet.

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shittyelfwriter · 5 years ago

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I was tagged by @winchesteratheart13! This really threw me back to like 2016 tumblr, I miss tag games. Thanks hun!

NAME: Liliana

NICKNAMES: Ana, used to go by Lili for the first half of my life but some shit happened and now it’s basically a deadname of a sort. So I just go by Ana!

ZODIAC SIGN: Aquarius Sun, Capricorn Moon, Capricorn rising (since more than sun sign matters and all)

HEIGHT: 5’5”

LANGUAGES SPOKEN: English, some Hawaiian, French and Chinese but not much

NATIONALITY: A little bit of everything tbh? Hawaiian/Chinese/European is the easiest way to put it, probably. I live in America

FAVORITE SEASON: I love them all for different reasons! But Autumn is nice because it’s temperate and my house isn’t either flooding or sweltering lol

FAVORITE FLOWER: Roses, Lavender, Morning Glories, Forget-Me-Nots. Hard to pick just one, flowers are gr8! This is also why spring used to be my favorite, back when I lived in Washington

FAVORITE SCENT: probably warm vanilla sugar or cinnamon. I lean towards vanilla based candles though

FAVORITE COLOR: Again, hard to pick! I wear a lot of black and muted tones though

FAVORITE ANIMAL: Swans and cats. Honorable mention to saffron finches, cause on sunny days a pair of them usually wake me up by chirping outside of my window!

FAVORITE FICTIONAL CHARACTER: again, quite the handful! And it changes from time to time. As I’ve said recently, I’ve been leaning towards a trifecta of Castiel, Poe Dameron and Leonard McCoy. Honorable mention to Bernard from the Santa Clause for being a constant fave for many, many years at this point. Truly the og babe. Also to @safyresky’s OC Jacqueline Frost whom I love like my own child (even though she’s like nineteen hundred and something years old and could kick my ass for saying that.)

COFFEE, TEA OR HOT CHOCOLATE: I like them all at different times! Coffee in the mornings to wake me up, tea in the afternoons/evenings and cocoa any time. Can’t do coffee at night though. My sleep schedule is wack enough as is lmao

AVERAGE SLEEP HOURS: see above. Shit is messed up lately, I’ve been having alarms at 12, 3, 5, 6 and 7 am for various different reasons. All in all I’d say I’ve been getting like 4 hours a day regularly if I’m lucky, which is also why I’ve been having a hard time writing. I’m tired af, oof

DOG OR CAT PERSON: Both!

NUMBER OF BLANKETS YOU SLEEP WITH: Three. I’m in Hawaii but it’s also winter, sooo

DREAM TRIP: to see my best friend @safyresky someday! Her be very far away from me! Also I’d love to go home to Washington at some point.

BLOG ESTABLISHED: 2014, but I didn’t start posting writing until early 2016 I believe

FOLLOWERS: somewhere in the 2000’s last I checked!

RANDOM FACT: I seem to be getting signs in my life that are calling me towards witchcraft, but I have no idea how to pursue that. It’s definitely surprising though, considering my background

Tagging: @safyresky (because I’ve already tagged you twice in here so why not a third?) @mellomadness @blushingjared @gryffindorable713 and anyone else who wants to do this! Sorry if I tagged you and you aren’t interested, hope it’s not a nuisance 🥴

Tagged by my love ♥️ @the-soulofdevil

1. NAME: Missy

2. NICKNAMES: Swanie

3. ZODIAC SIGN: Aries

4. HEIGHT: 5'2

5. LANGUAGES SPOKEN: English

6. NATIONALITY: American

7. FAVORITE SEASON: Fall

8. FAVORITE FLOWER: Daisy

9. FAVOURITE SCENT: Anything baking

10. FAVORITE COLOR: Black, Blue and green

11. FAVORITE ANIMAL: Elephants, Bunnies, cats, dogs

12. FAVORITE FICTIONAL CHARACTER: James Bucky Barnes, Steve Rogers, Dean Winchester, Jamie Fraser

13. COFFEE, TEA OR HOT CHOCOLATE: Coffee and Hot Chocolate.

14. AVERAGE SLEEP HOURS: 5-7 hrs a night

15. DOG OR CAT PERSON: Cat 😍

16. NUMBER OF BLANKETS YOU SLEEP WITH: 1 blanket and 2 lap blankets for warmth

17. DREAM TRIP: Scotland

18. BLOG ESTABLISHED: I think Sept 2019

19. FOLLOWERS: 205, thank you all!!!

20. RANDOM FACT: I’m a nervous person due to my anxiety, When I’m comfortable around people I’m a big weird funny nerd lol

Tagging: @kitkatd7 @jtargaryen18 @music-culture-mythology @what-is-your-plan-today @imanuglywombat @sherrybaby14

#tag game #aboutme #dani i know i said jacqueline is one of my fave fictional characters cause she is but you are NOT obligated to say elle #she is truly a trash child and i do not expect her to be included! you do you!

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paizthemaiz · 8 years ago

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DIG A LITTLE DEEPER.

Q: Do you prefer writing with a black or blue pen?

A: Black because we were forced to write in blue ink in my crappy primary school.

Q: Would you prefer to live in the city or the country? A: City. I need to be close to a McDonald. Plus vintage cafes and movie dates add to my aesthetic.

Q: If you could learn a new skill, what would it be? A: To play Guitar. I really like how it sounds.

Q: Do you drink your tea or coffee with sugar? A: I hate tea! (Probably because I'm an Indian girl who has to make tea for every Tom, Dick and Harry that appears) I drink my coffee with 1 and a half teaspoons of sugar. I pretend I don't mind the bitterness of coffee, I really like sweet and creamy coffee.

Q: What was your favourite book as a child? A: "The Chronicles of Ancient Darkness" by Michelle Paver. It sounds "super emo", but it's not. It is a book series and remains as some of my favourite books.

Q: Do you prefer baths or showers? A: If I want to wash, then I prefer to have a shower. For relaxing purposes, soaking is amazing; yet I'm bound to mundane and Indian "bucket baths".

Q: If you could be any mythical creature, which would you choose? A: A werewolf; because enhanced human abilities and becoming my favourite animal sounds awesome. I'm not thinking too much into the decision, like if I can control the ability and if I get a mate.

Q: Do you prefer reading paper or electronic books? A: Definitely paper. I lose interest when I'm reading books online, plus I love the smell, feel and look of books.

Q: What is your favourite item of clothing? A: My "DC Flash" hoodie, because it's my first and only piece of superhero merchandise.

Q: Do you like your name? Would you ever change it? A: My name is Paige. I hated it when I was small because of the lame teasing that occurred. I love it now. Even if there's fifty white with the name in my high school. And all the Indian aunties think I'm Christian because I don't have a Tamil name.

Q: Who is your mentor? A: TBD. Maybe subconsciously I already have one, but no one carries the title.

Q: Would you ever want to be famous? A: I think everybody does, at one point or another. Fame = Money + Hot guys. But then again... I am just thinking of the pros.

Q: Are you a restless sleeper? A: Yes. It's one of the reasons I prefer to sleep alone. I'm lucky if I fall alseep after tossing for an hour.

Q: Do you consider yourself a romantic? A: One half is a romantic but the other half is so damn realistic. The realistic side shuts down the romantic side most of the time.

Q: Which element best represents you? A: I think water because I go with the flow. Or maybe Earth because I'm brown. I don't know.

Q: Who do you want to be closer to? A: Serious answer: no one comes to mind. Funny answer: Jeon "Golden Maknae" Jungkook <3

Q: Do you miss someone at the moment? A: Not really.

Q: Tell us about an early childhood memory. A: I remember when I was little my mum used to stay at home with me. The flat we used to stay at had a yellow tiled kitchen floor. I remember "walking" my toy dog around the kitchen as my mum let in our maid through the backdoor.

Q: What is the strangest thing you've eaten? A: When I was small my crazy religious aunt fed me and my brother iguana curry. Some Indians believe it makes you strong or some crap like that. I was 2 and he was 8. She passed it off as chicken curry and never told my mum until 14 years later.

Q: What can you see outside your bedroom window? A: Half of my front yard and the car gate.

Q: What are you most thankful for? A: My parents and the life they provide for me. I know it could be a lot worst and it isn't because of them.

Q: Do you like spicy food? A: Firstly, I'm Indian so I use the word "karo". And I do like it on occasion but not everyday.

Q: Have you ever met someone famous? A: A South African duo called "LCNVL". I don't know if that counts.

Q:Do you keep a diary or journal? A: I've tried to...

Q: Do you prefer to use pen or pencil? A: Pencil. You can erase mistakes and I somehow write neater in pencil.

Q: What is your star sign? A: Leo.

Q: Do you like your cereal soggy or crunchy? A: What kind of question is that? Of course I like it crunchy... Are there actually people who like it soggy?

Q: What would you want your legacy to be? A: No clue.

Q: Do you like reading? What was the last thing you read? A: Yup. I'm currently re-reading the whole Harry Potter series for the 3rd time. So the "Harry Potter and the Philosopher's Stone".

Q: How do you show someone you love them? A: Loving savagery, a lot of skin ship and a few meaningful gestures.

Q: Do you like ice in your drinks? A: No. It makes it watery.

Q: What are you afraid of? A: Lizards. Heights. The future.

Q: What is your favourite scent? A: Vanilla. My mum. Waffles.

Q: Do you address older people buy their first name or last name? A: If it's an Indian person outside of school, I call them either auntie or uncle. Other wise it's mostly Sir or Ma'am, and the occasion surname.

Q: If money was not a factor, how would you live your life? A: I'd live in another country. Anywhere but America and South Africa. I'd probably move to either South Korean, Canada, or the UK.

Q: Do you prefer swimming in a pool or the ocean? A: A pool. The ocean scares me a little. I hate being pulled under water.

Q: What would you do if you found $50 on the ground? A: Due to the current exchange rate, that would be R695.46. I would put that money towards me going abroad after high school.

Q: Have you ever seen a shooting star? Did you make a wish? A: Nope. If I did, I wouldn't have made a wish because I don't believe that it will come true.

Q: What is one thing you would want to teach your children? A: "The first thought that pops into your mind is what you have been conditioned to think. Your second thought is who you really are as a person." And that shooting stars are just the cigarettes butts angels throw away before God catches they smoking.

Q: If you had to have a tattoo, where would it be and what would it be? A: I would get the outline of a stag on the inside of my forearm.

Q: What do you hear right now? A: I have my ear phones in right now. I hear the sweet, sweet voices of my favourite band: BTS.

Q: Where do you feel safest? A: With my mother or in my bed.

Q: What is the one thing you want to overcome/conquer? A: My anxiety.

Q: If you could travel back to any era, which would you choose? A: I don't know if this is an era or not, but I so want to be a viking.

Q: What is your most used emoji? A: The crying laughing face.

Q: What is your favourite season? Why? A: Winter. No bugs or lizards. You can get warm when it's cold, but what do you do when it's too hot? Peel off your skin? And my birthday is in winter (10 Aug 2000)

Q: How would you spend your ideal day? A: Being in South Korean or some European country just walking around and soaking in the atmosphere. Reading in a cafe while drinking coffee. Just not being here.

Q: Describe yourself in one word. A: Poor-sighted

Q: What do you regret most? A: Sucking my thumb when I was growing up.

Q: Invent your own word. What does it mean? A: Kute - The position you most feel comfortable when lying in bed.

#no one cares #just wanted to share #about me #ok #bye

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ladystylestores · 4 years ago

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Chocolate Zucchini Bread | The Recipe Critic

Chocolate Zucchini Bread is moist, sweet and filled with a hidden gem! It bakes perfectly and has a beautiful cracked sugar crust topping!

Chocolate plus zucchini is a delicious combination. Try this Chocolate Zucchini Cake, Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting or Double Chocolate Zucchini Brownies for more dessert ideas.

Chocolate Zucchini Bread

Zucchini is my favorite summer vegetable. It is one of the best garden vegetables and grows abundantly for everyone to share. I love how easy this bread is to make and comes together so quickly. This quick bread bakes so well and looks delicious straight out of the oven. The zucchini is a hidden gem that creates a moist and delicious bread.

Top this with a sweet crust after baking and it is to die for. It creates a dessert like bread that everyone loves. Kids love this chocolate zucchini bread recipe and most don’t even know that zucchini is hidden in the bread. It is the perfect combination and loved by all!

Zucchini Bread Ingredients:

It is the perfect afternoon snack, early morning breakfast or a light dessert after dinner. Get your chocolate fix by enjoying this tired and true favorite!

All Purpose flour: Helps thicken the quick bread.

Cinnamon: Gives a hint of sweet and spicy flavoring.

Salt: Just a pinch.

Baking Soda: This will help the bread raise.

Unsweetened Cocoa Powder: Added chocolate flavoring to the bread

Canola Oil: The best type of oil for baking bread.

Sugar: Sweet the bread with white sugar.

Brown Sugar: Makes the bread moist and sweet.

Eggs: Works well with the baking soda and creates a higher rise in the baked bread.

Vanilla: Added for flavoring

Sour Cream: Creates a moist and delicious inside.

Zucchini: The main ingredient! Fresh is best and shredded then strained from the water.

Mini Chocolate Chips: More chocolate!

Topping:

Brown Sugar and White Sugar: Delicious sweetness added on top!

Cinnamon: A sweet and spicy seasoning to add more flavoring.

How to Make Easy Chocolate Zucchini Bread:

It is easy to make and comes together quickly. This bread has the perfect blend of sweet with a healthy and twist of zucchini. Add in the chocolate and be even more amazed!

Prepare Bread Pans: Preheat oven to 350 degrees. Butter and flour a large 9″ bread pan and set aside. Mix topping ingredients and set aside.

Combine Dry Ingredients: Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside.

Mix Together: In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.

Add in Zucchini: Fold in the grated zucchini. Add the remaining dry flour ingredients. Stir to combine and lastly fold in the chocolate chips.

Pour Bread Batter: Pour into prepared 9″ bread pan. Sprinkle the topping on the top. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.

Serve When Cooled: Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top.

Preparing Fresh Zucchini:

Fresh zucchini is best when making this chocolate quick bread. I love to have fresh picked zucchini or bought from the store. Either way, this zucchini bread is always a hit!

Summer or Fall Season: This bread is best made with the freshest zucchini vegetable. If possible, use a home grown zucchini rather than a store bought zucchini. Zucchini is best picked from the garden in the summer or fall season.

Grating Zucchini: Cut the ends off the zucchini and do not peel if you would prefer. Use a grater to grate with the skin on or off. Fresh zucchini is very moist and watery. This will increase the breads moistness as it bakes as well.

Drain Moisture: Place the grated zucchini in a sieve or several paper towels. Discard any excess liquid from the zucchini the best that you can. Let it sit while combining ingredients.

Dry Zucchini: Add some water to the zucchini to help moisten the zucchini before adding it to the bread batter.

Variations and Substitutions:

Create your perfect bread using these variations and substitutions. Enjoy chocolate zucchini bread just the way you like it!

Add Water: If you notice your zucchini is not moist. Either add 1 to 2 Tablespoons to the bread batter or soak the shredded zucchini for a few minutes before adding it to the bread batter.

Flour: White flour is best. If you are wanting a whole wheat flour use half and half flour.

Cocoa: Make sure to use natural unsweetened cocoa powder to help activate the baking soda. Do not use dutch process cocoa for this chocolate bread.

Sugar: Add a little more sugar (3/4 cup) to make a sweeter bread.

Yogurt: Substitute sour cream for a low fat plain greek yogurt. Vanilla flavor will also work or non greek yogurt.

Chocolate Chips: Add in peanut butter chips or white chocolate chips for a variation. Chocolate chips are a must for this bread to become sweater and more flavorful.

Slicing Bread: Let the bread cool before slicing the bread. It is best to slice the chocolate zucchini bread with a bread knife. Slice zucchini bread with a bread knife.

Storing Homemade Zucchini Bread:

There are a few ways to store zucchini bread. The trick is, to try and have left overs. This quick bread goes fast and is a great snack or dessert for everyone around!

Storing Chocolate Zucchini Bread: Storing the bread in a ziplock bag at room temperature will work perfectly. This will last about 3 to 4 days long.

Freezing a Loaf of Bread: Tightly wrap the zucchini bread in plastic wrap. Place in a ziplock bag and place in the freezer for 1 month. When ready to serve, thaw at room temperture over night. This will last for about 2 to 3 days at room temperature.

More Fresh Zucchini Recipes:

Chocolate Zucchini Bread

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Author Alyssa Rivers

Servings 8 Servings

A delicious chocolate quick bread with 1 1/2 cups of zucchini inside! It bakes perfectly and has a beautiful cracked sugar crust topping!

1 Cup All Purpose flour

1 teaspoon cinnamon

1/4 teaspoon salt

3/4 teaspoon baking soda

3 Tablespoons unsweetened cocoa powder

1/4 Cup canola oil

1/2 Cup sugar

1/4 Cup brown sugar

2 eggs

1 teaspoon vanilla

1/4 Cup sour cream

1 1/2 Cups zucchini grated and strained

1/2 Cup mini chocolate chips

Topping:

2 Tablespoon brown sugar

2 Tablespoon white sugar

1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Butter and flour a large 9″ bread pan and set aside. Mix topping ingredients and set aside.

Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside.

In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.

Fold in the grated zucchini. Add the remaining dry flour ingredients. Stir to combine and lastly fold in the chocolate chips.

Pour into prepared 9″ bread pan. Sprinkle the topping on the top. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.

Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top.

Updated on July 29, 2020

Originally Posted on August 19, 2013

Nutrition Facts

Chocolate Zucchini Bread

Amount Per Serving

Calories 313 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 4g20%

Cholesterol 46mg15%

Sodium 210mg9%

Potassium 140mg4%

Carbohydrates 47g16%

Fiber 2g8%

Sugar 33g37%

Protein 4g8%

Vitamin A 176IU4%

Vitamin C 4mg5%

Calcium 46mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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vegancookbooks0 · 5 years ago

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Vegan Doughnuts (Doughnut Shop-Style!)

Soft, pillowy vegan doughnuts that taste like they came from a bakery! Made with yeast-risen dough and dipped in sweet vanilla glaze, these doughnuts will satisfy your cravings. Perfect with a cup of coffee!

Okay, so the internet already has a million and one recipes for vegan doughnuts. But almost all of them are for baked doughnuts. These are different — they taste just like they came from a doughnut shop. That’s because they’re made just like doughnut shop doughnuts!

Did you know that legit doughnut shop doughnuts aren’t baked? My husband didn’t. When I told him I wanted to make legit vegan doughnuts for once (for upcoming Fat Tuesday), he looked pretty confused. Like, don’t you already have a bunch of recipes for vegan doughnuts?

Legit Doughnuts

In case anyone else didn’t know, the doughnuts that you get at a doughnut shop or bakery aren’t baked. They’re fried.

No wonder those suckers are so good. And yes, I acknowledge the fact that frying isn’t as healthy as baking, but we’re talking about doughnuts, not some superfood power salad. So I fried them.

Also, legit doughnuts are generally yeast-risen (there are exceptions, like cake doughnuts). That’s why the texture of baked doughnuts (typically leavened with baking soda or powder) is a bit different.

How to Make Vegan Doughnuts

Obviously these doughnuts are going to be a bit more work than doughnut-pan doughnuts. They’re so worth it! Get started early in the day so your dough has plenty of time to rise.

Make the Dough

Start by warming up some non-dairy milk in a bowl or liquid measuring cup. Don’t get it too hot or it will kill your yeast. Go with bath-temperature water. Add some sugar and whisk in a packet of yeast. Let it sit for about 10 minutes. It should get frothy during this time — if not, your yeast is dead and you’ll need to start over with a fresh packet.

Now it’s time to beat some vegan butter (softened to room temperature) and sugar together with an electric mixer. Next add some vanilla and salt, followed by that milk-yeast mixture. Beat everything together.

Now start beating in some flour. Add just a bit at a time. Before long you’ll have a dough that’s too thick for the mixer to handle — ditch the mixer and switch to a spoon.

Once you’ve got your dough mixed, you’ll need to knead it. Sprinkle some flour on the counter and work the dough for about five minutes, until it’s smooth and stretchy.

First Rise

Coat a mixing bowl with oil, place the dough inside, and cover it with a damp towel. Place it in a warm spot in the kitchen to rise. I like to stick it in the oven with the light on for this. In about an hour or so (depending on the temperature), your dough will double in size.

Roll and Cut

Now it’s time to make the doughnuts!

Sprinkle some more flour on the counter and use a rolling-pin to roll out your dough. You want it to be about 1/2 inch thick. Now cut it into doughnuts! I’m using doughnut cutters, but feel free to use biscuit cutters or a knife if you don’t have any. You’ll want something that’s about 3 1/2 inches in diameter.

Second Rise

Place your cut doughnuts on a parchment paper-lined baking sheet, cover them with a damp towel, and place them in a warm spot to rise again. Yes, this is the second time we’re letting our dough rise!

Let your doughnuts rise until they puff up a bit. This should take 45 minutes to an hour.

Frying

Now for the fun part.

Use a large Dutch oven for this. Pour in some oil. Okay, pour in a lot of oil. You want it to be at least 1 1/2 inches deep.

Now heat it up! This will take a few minutes. Use a deep-frying thermometer to monitor the oil temperature. When it reaches about 350°F, your ready to fry!

Fry a few doughnuts at a time, making sure not to crowd the pot. The doughnuts will float while they fry, so you’ll need to do one side at a time, frying until each side is golden brown. This should only take a minute or two per side. If you saved your doughnut holes, fry them as well!

Transfer the fried doughnuts to a paper-towel lined plate.

Finishing the Doughnuts

While the doughnuts cool, mix up some glaze and/or frosting. I made both!

When the doughnuts are cool, dip them both sides the glaze, coating the doughnuts all over.

If you’d like to frost them as well, let the glaze harden first, then dip the tops in frosting. Sprinkles add a nice decorative touch!

Vegan Doughnut Tips & FAQ

Always use caution when frying! That oil gets super hot and can easily burn you.

Never leave frying food unattended.

Monitor the oil temperature closely.

Be super careful to avoid splashing when placing things in or removing them from the oil.

Don’t pour your unused oil down the drain, as it can cause clogs. Dispose of it by placing it in a sealable container (such as the bottle it came from or an old coffee can), and place it in the trash. Alternatively, you can save it for later (an excuse to make more doughnuts). Oil can also be composted in small amounts.

This recipe makes enough glaze and frosting to cover all of your doughnuts. Scale down as needed.

Homemade doughnuts are best eaten the day their made. You can get away with serving them a day later, but they won’t be quite the same.

Can I freeze my doughnuts? If you’d like to freeze your doughnuts, simply arrange them on baking sheets and freeze until solid. You can then remove the frozen doughnuts from the baking sheets and transfer them to sealed freezer bags. They should be good for at least 3 months. Again, they’ll never be quite the same as they were on day 1, but they won’t be bad!

Can these doughnuts be made gluten-free? I’m afraid I’m not sure, as I have limited experience making yeast breads with gluten-free flours.

Prefer a baked vegan doughnut recipe? I’ve got lots of them, here.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Vegan Doughnuts

Prep Time 40 minutes

Rise time 2 hours

Total Time 2 hours 40 minutes

Servings 14 doughnuts

Calories 467 kcal

Author Alissa Saenz

Ingredients

For the Doughnuts

1 1/4 cup unflavored non-dairy milk, warmed to about 110°F

1 (7 gram) packet active dry yeast

1/4 cup plus 1 teaspoon organic sugar, divided

6 tablespoons vegan butter, at room temperature

1 teaspoon vanilla extract

3/4 teaspoon salt

4 cups all-purpose flour, plus more as needed

Canola or vegetable oil, for frying (you’ll need at least 3 cups)

For the Glaze

3 cups organic powdered sugar

1/2 cup unflavored non-dairy milk

2 teaspoons vanilla extract

For the Chocolate Frosting (Optional)

Instructions

To Make the Doughnuts

Whisk the milk, yeast, and 1 teaspoon of sugar together in a small bowl or liquid measuring cup. Set it aside for about 10 minutes, until frothy.

In a large mixing bowl, beat the butter and remaining 1/4 cup of sugar together with an electric mixer at high-speed until creamy, about 1 minute.

Beat in the vanilla and salt.

Begin adding the yeast mixture to the butter mixture, beating in a bit at a time at low speed. Be careful to avoid splashing.

Begin adding flour, about 1/2 cup at a time, beating in each addition. Switch to a spoon when the dough becomes too thick for the mixer to handle. Continue adding flour until a soft dough forms (about 3 1/2 cups total).

Transfer the dough to a lightly floured work surface, and knead until smooth and elastic, about 5 minutes.

Transfer the dough to a lightly oiled mixing bowl and cover it with a damp tea towel. Place the bowl in a warm spot to rise until doubled in size, about 1 hour.

Punch the dough down, then transfer it to a lightly floured work surface. Roll the dough to about 1/2 inch thick.

Use a doughnut cutter or biscuit cutter to cut the dough into doughnut shapes.

Reroll the excess dough and repeat until all of the dough has been cut.

Transfer the doughnuts to a parchment paper-lined baking sheet. Cover them with a damp tea towel and place the baking sheet in a warm spot to rise until puffy, about 1 hour.

Fill a large pot or Dutch oven with 1 1/2 to 2 inches of oil and place it over medium-high heat.

Heat the oil to about 350°F. Use a frying thermometer to monitor the temperature.

Add a few doughnuts to the oil, being very careful not to splash. Avoid crowding the pot.

Let the doughnuts cook for 1 to 2 minutes, flip and cook 1 to 2 minutes more, until golden brown on both sides and puffy.

Use a slotted spoon or tongs to remove the doughnuts from the pot. Transfer them to paper towel-lined plates to drain and cool.

Repeat until all of the doughnuts are cooked.

To Make the Glaze

Whisk all ingredients together in a small bowl. Add more powdered sugar if it seems too thin, more milk if it’s too thick. You want it to be somewhat runny, but thick enough to coat the doughnuts.

To Make the Chocolate Frosting

Melt the chocolate chips by microwaving in 30 second increments, stirring between each zap.

Stir in the butter, until melted, followed by the maple syrup.

Finish the Doughnuts

When the doughnuts have almost completely cooled, dip each one in the glaze, to coat both sides.

Transfer the doughnuts to a wire rack for the glaze to set. I recommend placing a plate or paper towel under the rack to catch any drips.

If you’re frosting your doughnuts, wait for the glaze to fully set, then dip the tops in the frosting. Optionally top your doughnuts with sprinkles, nuts, or coconut.

Allow the frosting to set, then serve.

Recipe Notes

Adapted from Delish.

Nutrition Facts

Vegan Doughnuts

Amount Per Serving (1 doughnut (with frosting and glaze))

Calories 467 Calories from Fat 179

% Daily Value*

Fat 19.9g31%

Saturated Fat 5.6g28%

Sodium 238mg10%

Potassium 104mg3%

Carbohydrates 67.1g22%

Fiber 1.5g6%

Sugar 38.1g42%

Protein 4.9g10%

Calcium 79mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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from http://easyveganrecipes.info/vegan-doughnuts-doughnut-shop-style/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-doughnuts-doughnut-shop-style from http://easyveganbreakfasts.blogspot.com/2020/04/vegan-doughnuts-doughnut-shop-style.html

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easyveganbreakfasts · 5 years ago

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Vegan Doughnuts (Doughnut Shop-Style!)

Did you know that legit doughnut shop doughnuts aren��t baked? My husband didn’t. When I told him I wanted to make legit vegan doughnuts for once (for upcoming Fat Tuesday), he looked pretty confused. Like, don’t you already have a bunch of recipes for vegan doughnuts?