#ganache center

[spencerjohan]

White Chocolate - Layered Peppermint Bark This recipe is the first peppermint bark I've ever liked. The crunchy white chocolate and peppermint layers are the perfect complement to the soft ganache center.

[cantoufc]

Layered Peppermint Bark I never liked peppermint bark until I tried this recipe. The soft ganache center contrasts perfectly with the crunchy peppermint and white chocolate layers. 20 ounces white chocolate coarsely chopped divided, 30 peppermint candies crushed divided, 6 tablespoons heavy cream, 10 ounces dark chocolate coarsely chopped, 1 teaspoon peppermint extract

[allourlives-official]

Recipe for Layered Peppermint Bark This recipe is the first peppermint bark I've ever liked. The crunchy white chocolate and peppermint layers are the perfect complement to the soft ganache center.

[lights-all-askew]

giggling and smiling and kicking my feet in the air while looking at my phone because i got an email saying my fancy pistachio cream shipped

[gentlefxlk]

Olympic Chocolate Muffins! (since the recipe is paywalled on WaPo)

Cool the muffins and ganache completely before assembly, about 30-40 minutes

Makes 12 muffins

Muffin Ingredients:

¾ cup (180 ml) whole or reduced fat milk

¼ cup (60 ml) water

2 teaspoons instant coffee powder

½ cup (50 grams) unsweetened cocoa powder

4 tablespoons (56 grams) unsalted butter, cut into pieces

½ cup + 1/3 cup (145 total grams) bittersweet or semisweet chocolate chunks

2 cups (250 grams) AP flour

1 tablespoon baking powser

¼ teaspoon fine salt

½ cup (110 grams) packed dark brown sugar

½ cup (100 grams) granulated sugar

¼ cup (60 ml) neutral oil

2 large eggs, room temp

1 teaspoon vanilla extract

1/3 cup (60 grams) chopped milk chocolate, plus more for topping

Ganache Ingredients:

2/3 cup (115 grams) bittersweet or semisweet chocolate chunks

½ cup (120 ml) heavy cream

1/8 teaspoon fine salt

Directions

Position rack in the middle of the oven, preheat 400 degrees Fahrenheit. Line a regular sized muffin pan with liners.

In a small saucepan over medium heat, combine milk, water, and instant coffee. Bring to a simmer, whisking occasionally.

Add cocoa powder and whisk.

Decrease heat to low, add ½ cup (85 grams) of the chocolate chunks and butter, whisk until melted and smooth.

Transfer to a large bowl and cool slightly

In a medium bowl, whisk flour, baking powder, and salt.

To chocolate mixture, whisk in brown sugar, granulated sugar, oil, eggs, and vanilla.

Add about 1/3 of the flour mixture, whisk until incorporated

Add remaining flour, folding with a spatula until no streaks remain.

Fold in remaining 1/3 cup (60 grams) chocolate chunks and chopped milk chocolate, until just combined. Do not overmix.

Using a ¼ cup scoop or measuring cup, divide batter among 12 muffin cups, filling to the top of the pan.

Sprinkle additional chocolate chunks on top.

Transfer pan to oven, and immediately reduce oven temperature to 375 degrees Fahrenheit.

Bake for 22-24 minutes, or until a toothpick comes out clean. Start on ganache now

Let muffins cool in pan for 10 minutes, then use a knife or piping tip to cut an approximately ¾ inch wide hole in the center of each muffin. (use the centers as ice cream topping or eat now!)

Let muffins cool completely.

GANACHE: in a small saucepan over medium-low heat, combine chocolate chunks, heavy cream, and salt. Cook, stirring frequently, until melted and smooth. Remove from heat and let cool completely.

Once muffins and ganache are completely cool, spoon or pipe ganache into the center of the muffin, until slightly overflowed. Serve immediately.

[bi-writes]

Would you ever do like mob and Simon’s first date night together or something like that ( love your writing )

mail-order bride (18+)

the wine sits idle in the middle of the table. simon leans back against his chair, sighing deeply as he runs a big palm over his lower stomach, all pudgy and full from the meal you had placed on the table.

you had surprised him. candles on the table, his favorite red wine decanted into a crisp glass, beef short ribs falling apart over a plate of mashed potatoes. he had no time to scold you for cooking because you had been finished by the time he stepped through the door.

immaculate, sweet girl. the first bite of the food had him sucking on his teeth, biting back a moan. such a good meal, perfection in a pot, with creamy potatoes that had him licking the prongs of the fork as he watched you from across the table, eyes glazed over with love for feeding him better than he ever had been in his whole life. he had seconds, thirds, pawing at your skirt when you asked if he wanted more, his tongue sliding over the knife that he didn't even need to get any piece of sauce off the plate.

and then dessert. perfect little chocolate cakes in pretty little tins, with a cracked top. and when he broke the surface with his spoon, it was flooded with hot ganache, a gooey molten lava cake that he gave you heart eyes for as he ate it up with dramatic slurps.

fuck, he cannot stop looking at you. maybe you put poison in the food because you've never looked more beautiful than you do right now. you're sitting there, hair off your face, spoon in your mouth as you lick off the warm chocolate from it. that pretty pink tongue sliding over the edge of it, gathering that sweet center and swallowing, the bob of your throat making his breath catch as he follows it all the way to the low neckline of your dress. that sweetheart neckline makes your tits look so perky, so bouncy, and he can tell you aren't wearing a bra because he can see your nipples between the polka dot pattern.

"come 'ere," simon says lowly, dropping the spoon with a defiant clatter onto his plate. you smile, standing from your seat, and you bounce over to where he's sitting. simon sits you down on the table in front of him, shoving his plate far back to give you room. he picks up his glass of wine and chugs it practically, licking the last drop before setting down the glass and flipping you over with practiced ease.

you gasp as your hips hit the wood. you bend, barely having enough time to catch yourself with your hands before you hear his chair scrape against the floor. you can feel his size as he stands up and towers over you, and your toes curl when you hear the buckle of his belt.

"w-what--"

"'m not gonna fuck ya, baby," simon sighs, smoothing his hands up the back of your thighs before flipping your skirt up. he snorts when he sees you're wearing polka dot panties to match your little dress, and you squeak when he grips the flimsy fabric with one big hand and shreds it with ease, tossing it aside. "first time 's gonna be so nice, i promise..." he clicks his tongue, "but fuck, ya gotta let me, luvvie..."

"please," you gasp, sliding back a little, pressing your ass against the front of his jeans. you can feel the open zipper scratch against your cunt, and he sighs shakily. you hear the rustle of fabric, and you sob with relief when you feel the warmth of his cock slap against your ass. "oh, god--simon!"

"i know, luv," he groans, "i know...not ready for it, not yet..." he licks his lips, sliding your dress up further, exposing your lower back and the sweat that's gathered there. he grips himself at the base, swiping over his wet tip before using it to give himself a languid stroke. at the first sound of a squelch, you whine, and he squeezes your hip gently. "agggh--fuck--"

your back bows when he slides his cock between your thighs. he's so big. thick and wide, not as lengthy as you might have expected but god, he's got the girth of your fucking arm. he keeps your back arched as he grips your wrists and tugs, drawing you up until your neck leans back against his chest. he gives you a slow thrust, the tip of his cock catching on your clit as he rolls his hips just right.

"oh--simon--"

"can't wait," he mumbles, sliding a thick palm over your throat, mouthing against your ear. "fuck, i can't wait to 'ave ya...can't wait to devour this fuckin' pussy--"

"simon--" you cry, reaching up and gripping his hand around your throat, and you sob again when you feel the cold band of his wedding ring. mine, mine, mine, mine--

"wot's y'r fuckin' name, baby?" simon asks, rocking his hips. you shake every time he hits your clit, and with his tight grip, all you can do is stand there and take it as he fucks your thighs. his cock is moving so nice between your folds, stimulating every little part of you, and you aren't coherent enough to be ashamed of how wet you are, starting to soak his cock and contribute to the intense wet shlick that sounds from between your legs. "huh? tell me--"

"'m mrs. riley," you babble, sucking his fingers into your mouth as they move up your throat. your eyes flutter shut, your entire body going slack as he lets go of your wrist with his free hand and pulls your hips back against his.

"tha's right," simon grunts, "my pretty girl. my perfect little wife, cookin' so fucking good for me, takin' such good care o' me, fuck--" simon groans, "rock fuckin' hard ever since i walked through tha' fuckin' door, baby."

"mmm--!" you squeal, bracing yourself against the edge of the table as he cups your pussy with one hand and cums between your folds the next. with just a few warm strokes, you're spilling into his palm, jelly in his arms as he collapses into the seat behind him and cradles you in his lap. "mrs...mrs. riley..." you're babbling again, giggling all warm and lucid, and simon chuckles as he cups the back of your head, feeding you his wet fingers and cursing under his breath as he watches you lick the slick off his hand.

you pay special attention to his ring finger, tongue swirling around the gold band. when you let his finger go with a pop, your eyes flutter open, and they meet his.

yeah, he thinks. she's ready.

[foodshowxyz]

Chocolate Pumpkin Layer Cake with Maltesers

Ingredients

For the Cake:

• 1 3/4 cups (220g) all-purpose flour

• 3/4 cup (65g) unsweetened cocoa powder

• 2 cups (400g) granulated sugar

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup (240ml) whole milk

• 1/2 cup (120ml) vegetable oil

• 2 tsp vanilla extract

• 1 cup (240ml) boiling water

For the Pumpkin Filling:

• 1 cup (240g) pumpkin puree

• 1/4 cup (60ml) heavy cream

• 1/4 cup (50g) brown sugar

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened

• 1/2 cup (115g) unsalted butter, softened

• 4 cups (480g) powdered sugar

• 1 tsp vanilla extract

For the Chocolate Ganache:

• 8 oz (225g) semi-sweet chocolate, chopped

• 1 cup (240ml) heavy cream

For Topping:

• 1 cup crushed Maltesers (chocolate malt balls)

• Caramel sauce for drizzling (optional)

Instructions

Making the Cake:

1. Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Mix Wet Ingredients: In another bowl, whisk together the eggs, milk, oil, and vanilla extract.

4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

5. Add Boiling Water: Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

6. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Making the Pumpkin Filling:

1. Cook the Pumpkin: In a medium saucepan, combine the pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, nutmeg, and cloves. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.

Making the Cream Cheese Frosting:

1. Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy.

2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.

3. Add Vanilla: Beat in the vanilla extract until well combined.

Making the Chocolate Ganache:

1. Heat the Cream: In a small saucepan, heat the heavy cream until just simmering.

2. Melt the Chocolate: Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let cool slightly.

Assembling the Cake:

1. Layer the Cake: Place one cake layer on a serving plate. Spread a layer of pumpkin filling on top, followed by a layer of cream cheese frosting. Repeat with the second layer.

2. Add the Ganache: Pour the slightly cooled chocolate ganache over the top of the cake, letting it drip down the sides.

3. Garnish: Sprinkle the crushed Maltesers on top and drizzle with caramel sauce if desired.

Serving:

• Chill the cake for at least 30 minutes before serving to set the layers.

• Serve and enjoy your chocolate pumpkin layer cake with Maltesers!

This cake combines the rich flavors of chocolate and pumpkin with the crunch of Maltesers, making it a perfect treat for any occasion.

[cupidddd-d]

Sorry for the spam liking, your Vic's are truly amazing! <3

I was wondering if you could maybe make a yule ball fic with Regulus Black? Maybe how he asked her or the day of it ! 💗

no omg don't apologize for spam liking 😭 i truly don't gaf, it makes me happy to see that people are enjoying my writing :)

i hope you like it !!

heart burn

"no, that's stupid! stupid, stupid, stupid! why would she want roses? she has a pollen allergy!" regulus paced around his dorm, raking a hand through his now unruly curls.

once pristine, his anxious habits had caused his hair to become frizzy and tangled. his eyes were wide and bloodshot, his tie loosened and hanging limply down his wrinkled shirt.

"reg, who are you talking to- oh. should i come back later?" evan rosier poked his head into the room, hiding a laugh behind his hand. "why do you look like that?"

"shut up, i know!" regulus complained.

"does this have something to do with a certain girl? the yule ball's coming up-"

"you think i don't know that?!" regulus hissed frantically before clearing his throat to regain his composure. "excuse me. i was just trying to figure out a way to ask y/n out to the yule ball."

"that's easy, innit? just ask her. maybe some flowers, chocolates, i dunno. don't girls like that sort of thing?" evan shrugged. "anyway, i just wanted to come up here and tell you to shut the hell up. we can all hear you pacing around from the common room, so...."

sirius cooed at his little brother, pinching his gaunt cheeks. "my baby brother has finally come to me for advice on girls! i always knew this day would come! should i get balloons for this very special occasion?"

"don't make it weird," regulus rolled his eyes as he pushed sirius away. "it's just...a hypothetical situation, is all. how would one...not me, by the way....go about inviting someone to the yule ball? hypothetically, of course."

"well...hypothetically, what kinds of things does this person like? hypothetically, you should just center the invite around that person. i think you're overthinking this way too much, reggie."

"well, that's no help! obviously i should go for what she-- i mean...um, what this person likes. you've never had trouble with girls, so of course you wouldn't be able to offer any real advice..." regulus sulked.

sirius chuckled quietly, poking regulus' forehead. "c'mon kid, don't be like that. that's just the thing: it doesn't always have to be some big, monumental gesture. it's the quieter, more intimate stuff that they hold closer to their hearts. think love letters, buying that item they've been talking about for ages. to be loved is to be seen-- that's their favorite quote. that's why i told you to center everything around what she likes."

"you know, i don't care what everyone else says about you. you're actually pretty smart sometimes."

"thanks, reggie!" sirius beamed. "hey, wait a minute..."

"can i take you to the yule ball?" regulus blurted in the middle of your study date. "i-i mean, i had this whole plan, and sirius gave me advice and everything, but you just look so...pretty right now, so i just wanted to ask anyway. um, i'll just shut up now."

you let out a quiet laugh, the sound washing over him like warm ganache. "yes, reg. we'll go to the yule ball together."

"um...thank you." regulus cleared his throat in an attempt to appear nonchalant. "so...where were we? transfiguring candles?"

[andy-15-07]

Sweet moments

A true love Masterlist

Pairing: Rudy Pankow x reader x Drew Starkey

Summary:Cooking together creates beautiful memories, especially with the people you love

Masterlist | Outer Banks Masterlist | Playlist

Rudy, Drew, and Y/n decided to have a cozy day in. With blankets strewn across the couch and a playlist of their favorite songs filling the air, they embarked on a culinary adventure in their kitchen. Y/n stood between Rudy and Drew, the warmth of their bodies creating a cocoon of comfort.

"Alright, team," Y/n said, tying an apron around their waist. "What's on the menu for today?"

Drew grinned mischievously. "I say we start with something sweet. How about we make a dessert?"

Rudy's eyes lit up. "Yes! Let's make chocolate lava cakes!"

Y/n nodded enthusiastically. "Sounds perfect. Let's get started."

As they gathered ingredients and preheated the oven, laughter filled the kitchen. Drew playfully flicked flour at Rudy, who retaliated with a dollop of batter. Y/n watched their antics with fondness, feeling grateful for these moments of simple joy.

"Okay, so first we need to melt the chocolate and butter together," Y/n instructed, guiding Rudy and Drew through the process.

While the chocolate melted, Rudy wrapped his arms around Y/n from behind, resting his chin on their shoulder. "You're amazing, you know that?"

Y/n leaned back into his embrace, smiling. "Only because I have the best partners to cook with."

Drew joined them, draping an arm over Y/n's shoulder. "Agreed. I wouldn't want to be anywhere else."

Once the chocolate mixture was ready, they added sugar, eggs, and flour, carefully folding the ingredients together. As they poured the batter into ramekins, Drew couldn't resist sneaking a taste.

"Mmm, this is going to be incredible," he declared, licking chocolate from his fingers.

Rudy chuckled, wiping a smudge of chocolate from Drew's cheek. "You're a mess, Starkey."

Drew grinned sheepishly. "It's all part of the experience."

With the cakes in the oven, they turned their attention to the accompanying sauce. Y/n stirred cream and more chocolate together, creating a rich ganache that filled the kitchen with an irresistible aroma.

As they waited for the cakes to bake, Rudy pulled Y/n into a slow dance, swaying to the music playing in the background. Drew watched them with a soft smile, feeling a surge of affection for the couple he was lucky enough to call his own.

When the timer finally chimed, they eagerly removed the cakes from the oven, their mouths watering at the sight of the molten centers. Carefully, they inverted the ramekins onto plates, revealing perfectly gooey chocolate lava cakes.

"These look amazing," Y/n exclaimed, their eyes shining with delight.

Rudy pressed a kiss to Y/n's temple. "Only because we made them together."

Drew reached for the sauce, drizzling it over the cakes with precision. "And now, the finishing touch."

They each took a spoonful, savoring the rich chocolate flavor that melted on their tongues. With satisfied smiles, they leaned back in their chairs, reveling in the warmth of their love and the sweetness of the moment.

"This," Drew declared, "is perfection."

Rudy and Y/n nodded in agreement, their hearts full as they savored the simple pleasure of being together. In that cozy kitchen, surrounded by love and laughter, they knew that no dessert could ever taste sweeter than this.

[wishmaster]

Hey, I opened day 16 and inside I found a rectangular piece of black chocolate. I took it out and it was a Smartphone piece of chocolate completed with a shiny sugar screen and with chestnut ganache filling on the inside.

Becoming a God

Creamy center and oh so sweet. As the candy absorbs into your body you watch was you pale skin becomes tan in color, a more dark color like the filling. You feel different as if your entire being was changing. You notice your arms becoming covered in ink, as your pecs explode becoming massive, somewhat resembling tits but even sexier on your growing body. Your hair turns black and cropped. Your body plays catch up as muscle grow and bones crack, transforming you into the perfect speciman, your mind is soon flooded with new memories, growing up in Puerto Rico you speak Spanish as well as English, it isn't until you look in a mirror you realize just how lucky you've become.

You've become the very Sexy Jordan Torres. You feel your new massive cock twitch demanding attention, but alas you don't have time to pay it any attention. You're running late for an event. Hell who knows maybe you'll find a cute twink there to help you out with your problem. Who wouldn't want to serve a stud such as you. You snapped a few more pics for the gram as you readied for the night.

16 was going to be your favorite number from now on.

[fox-bright]

Rage Cheesecake with Oreo Crust, Whipped Chocolate Ganache Frosting, and Home-Grown Tart Cherry Topping

I took recipe-bits from all over and changed them into something that sounded more like what I wanted, so here's what I did today instead of committing a felony!

RECIPE BEHIND CUT

Oreo crust part:

* 25 Oreos

* 5 tablespoons of melted butter

* Pan--pie pan or springform, depending on how deep a cheesecake you want. This makes a nice, not-too-deep cheesecake in a nine-inch springform; it would be Too Much Filling in a pie pan, which would mean you have extra, and that's always fun too. An eight-inch springform is probably perfect.

1. Preheat oven to 350.

2. You may eat TWO OREOS. Crush the remainder. I have the best time with this when I use a food processor, but if you are *particularly* spirited today, this is a good place to take out some aggression. Just pulverize the things, filling and all, until they are all reduced to the consistency of sand.

3. Add melted butter and mix until it's like *wet* sand.

4. Put buttery chocolate sand into your chosen cooking dish. I use a little jar and push push push pat pat pat until it's all nice and level from the center of the dish to the edge and has no holes.

5. Bake for eight to twelve minutes. You want it to still look a little moist. Do not overcook!

6. Remove from oven and let cool. Don't move the pan around too much before it's cool or you risk fracturing the crust.

Cheesecake part:

* Two packages of cream cheese, room temperature unless you like cream cheese chunks in your cheesecake. No judgment, some people are into that.

* 2/3C white sugar

* 3 eggs

* 3 cups of sour cream (this is a very moist cheesecake!)

* Vanilla to taste

1. Preheat oven to 325F, that's 25 degrees LOWER than for the crust.

2. Cream sugar and cream cheese until smooth.

3. Add eggs, one at a time, mix until just blended.

4. Add all sour cream and vanilla, mix until just homogenous. Don't overmix or you get weird dry pillowy stuff instead of nice dense cheesecake.

5. Cook in prepared crust for approximately 50 minutes, until it's set at the edges but a little jiggly yet in the middle.

Note: Properly you'd do this in a bain marie, but I don't have one, so I wrap the bottom of my springform pan in aluminum foil and set the whole kit and kaboodle into a sturdy cookie sheet, put all that into the preheated oven, and pour water into the cookie sheet once it's safely on the oven rack. If the cheesecake starts to overcook on the top before the center is set, cover it with aluminum foil.

6. Remove from oven; let rest in bain marie/rigged pan for ten minutes before removing springform pan to clean towel. Let rest *there* until it's cool enough to put in the fridge. Cover and chill for two to four hours.

Cherry topping part:

* Sour cherries that have been frozen since last year, or a bag of cherries, or fresh cherries, whichever, approximately 4.5 cups which is too many for just this cheesecake but it's nice to have around anyway

* Granulated sugar to taste

* Corn starch

Or just pick up a can or two of cherry pie filling, in which case you can skip this whole step.

1. Defrost cherries. If you don't do this in a pot, there's a good chance that they will leak precious juice all over your clean counter. Don't be me; thaw that stuff in the pot you'll heat it in.

2. Once they're not a singular ice block but instead a bunch of big ice chunks, turn the temperature on low, maybe around a 2.

3. Once the cherries are separate from each other, add sugar to taste. This changes a lot depending on your cherries' tartness; I eventually used nearly two cups of sugar for around 4.5 cups of cherries. Usually I'd use a good bit less, but they're very tart this time.

4. Cook and cook and cook until the liquid is reduced by about a third.

5. Add corn starch. For those measurements I added about a tablespoon and a half. Remember to make it a slurry before pouring it into the pot; you can either do this with a little water, or you can spoon out some of the cherry syrup (don't burn yourself!), mix that into a little bowl along with the corn starch, and then pour it all into the pot. Bring back to a good bubble for four or five minutes, then remove from heat and allow to come to room temperature.

Whipped chocolate ganache part:

* 1 part heavy cream to 1 part chocolate (I just use Toll House. Everyone says not to do that. It's been fine).

1. Put the chocolate in a heatproof bowl.

2. Warm the cream on the stove until it's juuuust about to start bubbling. Stir frequently so it doesn't get a skin.

3. Remove from heat, pour into heatproof bowl over the chocolate.

4. WALK AWAY. I'm serious. Don't touch it. Don't poke at it. Do not, do NOT, attempt to stir it. Walk away.

5. After five minutes, come back and stir, stir, until it's all one thing. It should be like a very good, very thick chocolate syrup. You *can* just eat this, with a spoon. You can pour it over a cake, or dip strawberries in it. Chilled right as it is, it is a dessert on its own.

6. Let it cool to room temperature.

7. Come back and use your hand mixer or stand mixer to whip it up. This should get to a pipeable consistency; if it doesn't, you may need to incorporate powdered sugar. If you add butter and powdered sugar, you'll get a very stable buttercream.

Finishing part:

1. Remove springform edge from nice cold cheesecake.

2. Pipe or dollop whipped ganache in ring atop the cheesecake.

3. Fill the ring with cooled cherry filling.

4. Garnish further if you'd like. I used decorative Sixlets and some more crushed Oreo.

5. Finished!

[nihonnojihifukainomajonoseiiki]

I made a dark chocolate and blackberry cake to honor Morrigan.

This cake embodies the dark elegance and strength associated with Morrigan, with the bittersweet blackberries and dark chocolate representing the depth of her power and the transition between life and death.

Ingredients

Cake

2 cups all-purpose flour

1 ½ cups sugar

¾ cup black cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

1 cup fresh blackberries (for the filling)

Blackberry filling

2 cups fresh blackberries

½ cup sugar

1 tbsp lemon juice

1 tbsp cornstarch mixed with 1 tbsp water

Blackberry buttercream frosting

1 cup (2 sticks) unsalted butter, at room temperature

4 cups powdered sugar

½ cup blackberry puree (strained for smoothness)

1 tsp vanilla extract

Purple gel food coloring (to intensify the blackberry hue)

Dark chocolate ganache

8 oz dark chocolate, chopped

1 cup heavy cream

Decorations

Black fondant roses

Dark chocolate shards with a swirl of purple luster dust

Instructions

Bake the cake:

Preheat the oven to 350°F (175°C.) Grease and line two 8-inch round cake pans.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until smooth.

Carefully pour in the boiling water and mix until the batter is thin and smooth.

Divide the batter evenly between the pans and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the blackberry filling:

In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until the blackberries break down, about 10 minutes.

Stir in the cornstarch mixture and cook for an additional 2 minutes until the filling thickens.

Remove from heat and let cool completely before using.

3. Make the blackberry buttercream:

In a mixer, beat the butter on medium speed until creamy.

Gradually add powdered sugar, beating until smooth.

Add blackberry puree and vanilla extract. Mix until the color is consistent.

Add a few drops of purple gel food coloring to intensify the color.

Continue beating until the frosting is light and fluffy.

4. Assemble the cake:

Place one cake layer on a serving plate and spread an even layer of blackberry filling on top. Place the second layer on top and press gently.

Frost the cake with the blackberry buttercream, smoothing the sides and top.

5. Prepare the dark chocolate ganache:

Heat the heavy cream in a small saucepan until it begins to simmer.

Pour the hot cream over the chopped dark chocolate in a bowl and let sit for 2-3 minutes.

Stir until smooth and glossy, then let it cool slightly.

Pour the ganache over the top of the cake, letting it drip down the sides for a dramatic effect.

6. Garnish:

Place the dark chocolate shards and black fondant roses on top of the cake. The shards represent Morrigan's fierce, warlike aspect, while the black roses symbolize transformation and mystery.

7. Serve:

To honor Morrigan, consider setting a small piece aside as an offering during a ritual, accompanied by a quiet moment of reflection or a short prayer.

[the12thnightproject]

My gift for @cheese-ception for the @flash-exchange

Title: Heart's Desire

Starring: Yves and Emma

Prompt: Magical Bakery

WC: 700 Words

CW: Might make you hungry

Yves can bake pastries that make dreams come true... for everyone but himself.

Legend whispers of a bakery...

The whispers aren’t about the food, although everyone agrees the baker’s offerings taste delicious:  cakes piped with lacey buttercream, tarts with crusts so flaky they melt in the mouth, and exotic and mysterious truffles.

Nor does the legend center on the delicate good looks of Yves the baker, his deep blue eyes, eyes that hint of hidden sadness. Many a young woman (and a few young men) sighed over him. But this too is not the Legend.

Legend has it that those who eat here are granted their hearts’ desire.

A widow reunited with her first love… a clerk received a promotion… a childless couple discovered they were to become parents. Even tiny wishes were granted, as when a child found her lost kitten.

The legend grew until Yves had too many customers to handle, though he couldn’t afford help. And so one afternoon, he faced the final customer, Akatsuki the bookseller, and apologized for the wait.

“Think nothing of it. I....” Akatsuki paused at the array of sweets. “One would think I had time to decide but…”

Used to customer indecision, Yves studied Akatsuki, then offered him matcha mille crepe cake.

Akatsuki took a bite. He closed his eyes, recalling his childhood in Kogyoku, when the Sakura bloomed and the air had the fresh scent of the sea. “I wanted a taste of home. You have a gift. What is your wish when you bake for yourself?”

“It doesn’t work on me.”

“Ah. That is a pity.” Akatsuki bowed to thank Yves and left.

Yves might have forgotten the encounter, but the next day, before the lunch rush, a pretty girl slipped inside. “What can I help you with, Miss?” Try as he might, Yves couldn’t determine her heart’s desire.

“I’m here to help you.” She grabbed an apron. “I’m Emma – my father sent me.” At Yves’s shocked expression, she continued. “We own the book store. We’re not busy this time of day, but you are.”

“I don’t need any help.” Yves eyed her with suspicion. Was she here to steal his recipes?

“Yes, you do.” She pointed to a line forming already. “I’ll package the items and ring up the sales.”

Too busy to protest, Yves did as he was told. If he were being honest, having Emma around did make things easier. He had more time to create. Even so, at the end of the day, he told her, “Thank you, but you don’t need to return.”

…She returned.

Every day. She never asked for money, or requested a magic pastry.

Soon, Yves was looking forward to the moment her smiling face appeared. For the first time, he regretted being unable partake in the magic himself, for his heart’s desire was, simply, Emma.

Still, at least he saw her two blissful hours every day when she worked cheerfully and competently by his side.

One day Yves noticed something different about her. A distracted look in her eyes. Pain twisted in the pit of his stomach. He knew that look. She was in love with someone and wanted a pastry.

When the crowd left, he turned to her. “Wait.” He would give her a pastry, but he couldn’t bear to hear her ask for it.

Yves decided he would bake her something new. Nothing but the best, even if he was breaking his own heart to provide it. When inspiration struck, he retreated to the kitchen to create.

Sometime later, he returned, half-hoping that she had given up and left. But… no, she was patiently reading.

With a flourish, he gave her one perfect pale pink macaron. “Raspberry macaron, with lavender ganache and raspberry curd.”

“It looks almost too pretty to eat.” Still, she lifted the confection to her lips, took a nibble, and sighed in bliss. “Mmmm.”

Yves waited, heart breaking. Any moment now, she would leave to find her heart’s desire. But she didn’t move. Finally, heart aching, he asked, “What was your heart’s desire?”

She took his hands. “I didn’t ask for my heart’s desire. I asked for yours.”

Then, with a hint of shyness, she kissed him.

Surprise gave way to joy, as he lost himself in magic’s kiss.

Thank you to @lorei-writes @cheese-ception and @nuttytani for organizing another great event. I always have such fun reading your prompt reveals and writing my gifts (even though the word limit breaks my soul sometimes).

[mousesrecipebox]

Olympic Chocolate Muffin Recipe by Thessa 🏅🍫🧁

Recipe:

Ingredients

• 150g all-purpose flour

• 50g unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 200g brown sugar

• 2 large eggs, room temperature

• 120ml vegetable oil

• 240ml buttermilk or 1 cup milk + 1 tbsp vinegar

• 1 tsp vanilla extract

• dark chocolate chunks for the topping 100g melted dark chocolate

For the chocolate ganache:

• 1/2 cup heavy cream

• 1 cup dark chocolate chips or chunks

Instructions:

In a large bowl, combine the flour, brown sugar, cocoa powder, baking powder, baking soda and salt.

Whisk together the buttermilk, eggs oil and vanilla until smooth.

Gently fold the melted dark chocolate until fully combined.

Chill the batter for at least 20 minutes.

Preheat Oven: Preheat your oven to

200°C (400°F) and line a muffin tin with paper liners.

Scoop the batter evenly among the muffin liners, filling each about 3/4 full.

Drop some chocolate chunks on tip of the batter.

Bake for 8 minutes on high and lower the heat to 150C and bake for 10 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs. (I just baked for a total of 30 mins and decreased to 300 F instead)

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

For Chocolate Ganache Filling

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Do not let it boil.

Place the finely chopped dark chocolate in a heatproof bowl.

Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt the chocolate.

Gently stir the mixture until the chocolate is fully melted and the ganache is smooth.

Let the ganache cool at room temperature until it thickens slightly, but is still pourable.

Once the muffins are cooled, use a small paring knife or a chopstick and poke the center of each muffin.

Pipe the ganache into the center of the muffins.

Let the ganache set before serving.

[ashen-crest]

The Spirit Well celebratory dessert!!

If you're on my newsletter, you'll have seen this already- but for each book release, I make some kind of dessert to celebrate. For The Stray Spirit, it was lemon lavender tea cake, and for A Rival Most Vial, it was an Ambrose-themed hot cocoa and an Eli-themed hot cocoa.

For The Spirit Well, I went with a raspberry rose cookie, to go along with the fruit-and-floral theme, the colors of the cover, and the high society vibe of the book:

[ID: a collage of two photos against a salmon-colored background. The photos show shortbread thumbprint cookies with raspberry ganache in the center, decorated with gold sprinkles on one side. The cookies sit on a white plate dotted with rose petals. end ID]

These were SO good. I will say that because I had to use rose simple syrup, most of the rose flavoring cooked out, and I did need to add some red food coloring to avoid a purplish hue in the ganache, but the cookies were delicious! You can check out the recipe here.

[foodshowxyz]

Chocolate Raspberry Layers Cake

Ingredients

For the Cake:

• 1 3/4 cups (220g) all-purpose flour

• 3/4 cup (65g) unsweetened cocoa powder

• 2 cups (400g) granulated sugar

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup (240ml) whole milk

• 1/2 cup (120ml) vegetable oil

• 2 tsp vanilla extract

• 1 cup (240ml) boiling water

For the Raspberry Filling:

• 2 cups fresh or frozen raspberries

• 1/4 cup (50g) granulated sugar

• 1 tbsp lemon juice

• 1 tbsp cornstarch mixed with 2 tbsp water

For the Chocolate Ganache:

• 8 oz (225g) semi-sweet chocolate, chopped

• 1 cup (240ml) heavy cream

For the Raspberry Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened

• 1/2 cup (115g) unsalted butter, softened

• 4 cups (480g) powdered sugar

• 1/2 cup raspberry jam

• 1 tsp vanilla extract

For Topping:

• 1/2 cup chopped dark chocolate chunks

• Fresh raspberries for garnish

Instructions

Making the Cake:

1. Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Mix Wet Ingredients: In another bowl, whisk together the eggs, milk, oil, and vanilla extract.

4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

5. Add Boiling Water: Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

6. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Making the Raspberry Filling:

1. Cook the Raspberries: In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and release their juices.

2. Thicken the Filling: Add the cornstarch mixture and cook for another 2-3 minutes, until thickened. Remove from heat and let cool completely.

Making the Chocolate Ganache:

1. Heat the Cream: In a small saucepan, heat the heavy cream until just simmering.

2. Melt the Chocolate: Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let cool slightly.

Making the Raspberry Cream Cheese Frosting:

1. Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy.

2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.

3. Add Raspberry Jam and Vanilla: Beat in the raspberry jam and vanilla extract until well combined.

Assembling the Cake:

1. Layer the Cake: Place one cake layer on a serving plate. Spread a layer of raspberry filling on top, followed by a layer of raspberry cream cheese frosting. Repeat with the second layer.

2. Add the Ganache: Pour the slightly cooled chocolate ganache over the top of the cake, letting it drip down the sides.

3. Garnish: Sprinkle the chopped dark chocolate chunks on top and garnish with fresh raspberries.

Serving:

• Chill the cake for at least 30 minutes before serving to set the layers.