#golden caster sugar

[askwhatsforlunch]

Coconut Panna Cotta (Vegan)

These gorgeously creamy Coconut Panna Cotta make a light yet indulgent dessert to end a meal on a high note! Happy Saturday!

Ingredients (serves 2):

2 1/2 gelatin leaves

1 (400-millilitre/13.5-fluid ounce) coconut milk

1/4 cup golden caster sugar

1/2 pitaya (dragon fruit)

1/4 ripe mango

a small lime

Soak gelatin leaves in a bowl of cold water. Set aside.

Pour coconut milk into a medium saucepan, and heat over medium heat.

Once just simmering, stir in golden caster sugar until dissolved. Bring to a slow boil.

Once boiling, remove from the heat. Thoroughly squeeze water out of the gelatin leaves, and stir them into the hot coconut mixture until completely dissolved.

Pour coconut mixture into two large ramekins or serving bowls. Let cool completely, before placing in the refrigerator to chill and set overnight.

Cut pitaya and mango into cubes, and arrange on top of set panna cotta. Chill until serving time.

Serve Coconut Panna Cotta, grating a little lime zest on top.

[what-marsha-eats]

Fig and Orange Shortbread Cookies

by Nigel Slater from The Guardian

Makes approximately 12-16

For the fig paste dried figs 150g golden sultanas 100g

For the shortbread butter 200g golden icing sugar 90g vanilla extract a few drops ground almonds 140g plain flour 190g pistachio nuts 80g, shelled orange zest of 1

To finish icing sugar rose petals

Set the oven at 180C/gas mark 4. Place a piece of baking parchment on a baking sheet.

Remove and discard the hard stems from the figs, then put the figs into a food processor, add the golden sultanas and process to a coarse paste. Set aside.

Put the butter, cut into small pieces, into the bowl of a food mixer, add the icing sugar and beat, with a flat paddle beater, to a pale, soft cream. Pour in the vanilla extract, and blend in the ground almonds and flour. Roughly chop the pistachios and fold them in, together with the orange zest.

Lightly flour a chopping board. Take a tablespoon of the fig paste and roll it into a ball. Scoop up two tablespoons of the almond shortbread dough, roil it into a ball then press a deep hollow in the centre. Place the ball of fig paste in the hollow and draw the almond shortbread around it to completely enclose it. Flatten the balls lightly with a fork, then place on the lined baking sheet, with a little space between them.

Bake for 20-25 minutes until pale biscuit coloured, then remove from the oven and allow to cool. Sift icing sugar over the biscuits and, if you wish, scatter with dried rose petals.

[whimsigothwitch]

Mabon apple pie recipe

In celebration of Mabon next week, I am sharing my favorite apple pie recipe. I chose to share this a week in advance so that those who want to make it can prepare the ingredients. All ingredients can be plant-based, for those who are vegan the egg is not necessary (you may need to add a little more butter)

Witchy tips during baking:

Mix clockwise and say your intentions for the cake out loud, this could be "I welcome abundance into my life with open arms.", "I embrace the blessings of the harvest and celebrate the abundance it brings." or if you plan to share the pie with friends and family: "May this pie nurture the bonds of love and friendship among us."

When you sprinkle the spices into the cake, do this clockwise and say each correspondence out loud as you do this: Cinnamon: for love, and warmth Cardamom: for attraction and harmony Nutmeg: for prosperity and luck

Carve sigils of choice in the bottom of the pie before adding the filling.

Ingredients For the dough: 500 grams plain flour 1 sachet (15 grams) baking powder 150 grams of white caster sugar 50 grams of light brown caster sugar 150 grams of melted butter 1 egg Pinch of cinnamon, cardamom and nutmeg

For the filling: 1-1.5 kilos of apples 100 grams soaked and patted dry raisins (optional!) 1 tablespoon cinnamon (or more, until all apples are nicely coated)

To brush the dough before it goes into the oven: To give the cake a beautiful golden color, I recommend brushing the cake with 1 beaten egg OR a dash of milk of your choice before putting it in the oven.

Preheat the oven to 190 degrees celcius (374 F)

Peel and cut the apples into wedges, sprinkle with the cinnamon and the raisins that you have pre-soaked and patted dry.

Mix all the ingredients for the dough together until it becomes a crumbly dough (it should be able to stick together and not be too dry, if this is the case I recommend adding more butter to the dough!)

Grease a baking tin with butter or oil and line the bottom with baking paper.

Divide the prepared dough into 3 parts, and put 1 part over the bottom. Press this with your hands or a spoon with a little flour on it so that the dough does not stick.

Then take 1 more part of the divided dough and press it onto the edges around the baking tin. You can roll this out with a rolling pin and cut it to size, I think this takes too long so I just press the dough along the edges (about 0.5 cm thick)

Put the apple filling in the pie and spread it evenly.

Sprinkle the last remaining part of the made dough over the pie to get an apple crumble pie, if you want a lattice top: make a ball of the dough and roll it out with a rolling pin. Cut strips from the dough that are 1.5 cm wide and long enough to cover the pie. If you are making a lattice top, brush it with egg OR milk of your choice to give it a nice golden glow. If you have a crumb top this is not necessary.

Bake the pie for 40-50 minutes, but keep an eye on the pie because every oven is different! You know the pie is ready when you insert a toothpick or skewer into it and the apples can be pierced and the dough does not remain wet around the stick.

Let the pie cool down for fifteen minutes before removing it from the baking tin.

[najia-cooks]

Lemon balm shortbread cookies

Lemon balm (Melissa officinalis), a commonly foraged plant in the mint family, gives a lightly herbacious, bright lemon flavor to these shortbread cookies. They have a classic, crisp, sandy shortbread texture; optional poppy seeds add crunch and a mild nutty flavor. The lemon balm and poppy seeds may be swapped out for any combination of herbs, spices, or citrus zest that your heart desires.

These cookies are subtly sweet and very dunkable, making them perfect companions to a cup of tea or coffee.

Recipe under the cut!

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Lemon balm has square stems and opposite leaves (two leaves per node on opposite sides of the stem). Leaves are simple (one leaf blade with no leaflets); ovate and slightly heart-shaped, with scalloped edges; slightly glossy; thin, soft, and hairy; and deeply veined. They are emerald green on the top, and a lighter greyish green on the underside. They have a lemony scent and an oily texture when crushed. Stems and petioles (leaf stalks) are covered in small standing hairs.

Ingredients:

120g (1/2 cup + 1 Tbsp) salted non-dairy margarine, softened

60g (1/3 cup) caster or granulated sugar

180g (1 1/2 cups) AP flour

1/4 cup (8.5g) minced lemon balm

1 tsp poppy seeds (optional)

Like most traditional shortbread, this recipe follows a 1:2:3 ratio of sugar:butter:flour (by weight). Any herbs, spices, citrus zest, etc. of your choosing may be added to that base.

You could replace the caster sugar with powdered sugar if you want a melt-in-your-mouth texture, rather than a typical crumbly shortbread texture.

Instructions:

Cream margarine with an electric beater for 30 seconds, until it has a whipped texture. Add lemon balm and sugar and beat for another 3 minutes or so, until a couple shades lighter in color (this means that you have incorporated enough air).

Add the flour and mix well with a wooden spoon; then press with your hands to form into a ball.

Roll the dough out into a cylinder. You can make the cylinder more regular by placing it on a piece of wax or parchment paper, then folding the parchment paper over; use a ruler or the flat of a knife to force the cylinder of dough back into the folded edge of the paper.

Wrap the dough by twisting the ends of the parchment paper around, like a candy wrapper. Chill the dough for at least an hour, to keep the cookies from spreading in the oven by allowing the flour to absorb liquid.

Using a sharp paring knife, cut the cylinder of dough into slices about 1/4" thick. Place on a baking sheet lined with parchment paper, about 1/2" apart.

Bake at 350 °F (180 °C), in the top third of your oven, for 8 to 10 minutes. For chewier cookies, bake just until the center of the top and bottom of the cookie is no longer wet-looking; for crisper ones, bake until the edges are just starting to turn a light golden color.

[sgiandubh]

For summer afternoons: Shipper Mom's Lazy Apricot Tart (feat. whisky)

Unlike me, Shipper Mom is not a cook and bless her, never pretended to be one. She has no patience and a #silly hidden talent for cutting or burning herself almost every time she tries to prepare something, against her better judgement.

However, I must immediately add that she has perfected three things up to sublime levels: omelets, Belgian endive/chicory salads and a couple of tarts (for which she joyfully cuts all corners that can be cut).

Her Lazy Apricot Tart, a French recipe fished out of the Femme Actuelle magazine sometimes around the Stone Age, has always been a summer staple in our house. Again, a 5 year old could make it in about 10 to 15 minutes, plus baking time (minimal). It requires nothing more than the basics. And it is to die for.

You will need:

250 grams/ half a pound seasonal apricots (ripe, but still firm); 1 sheet of store bought puff pastry; roughly 4 Tsp/60 grams caster sugar (or, even better, brown sugar/cassonade); a hefty dash of whisky; lime juice (optional).

Preheat the oven (medium heat). About 350 Fahrenheit/180 Celsius will do.

Cut apricots in half, remove stones.

Unroll the puff pastry in a properly prepared sheet pan. Cut it in squares, in the pan, before baking.

Place half an apricot on each square, cut side up. Add about half a teaspoon sugar and a bit of whisky on every apricot (fill in the stone hollow completely). Whisky-wise, I recommend a basic blended one. The Famous Grouse is the best I can think of, and a fixture in my kitchen: it was tipped to me by a Swiss family friend who used to be a Nestlé food chemistry executive - I have never looked back. You can add a dash of lime juice on top, if you feel adventurous - I know I always do. Today, we had an exceptional sample of single malt (you know who you are, 😘) and I find it's elevating it immediately. Predictable, really.

Bake for 15 to 25 minutes, until golden brown and properly caramelized, depending of your own oven's whims (mine is exactly like Shipper Mom, has zero patience). Let cool. Serve with confidence and watch the magic in action:

You're welcome.

[petermorwood]

Steldene Curd Tart

@dduane's "Food and Cooking of the Middle Kingdoms" is a bit light on sweet dishes, so when we encountered a bag of Lithuanian "tvorog" - cheese curds - in the local supermarket, minds turned to a common historical version of cheesecake, and this is the result.

The basic recipe is a Yorkshire curd tart, of which there are plenty. Foods Of England (website parked, check Archive) has just one example, along with numerous other curd-based dishes.

This has the characteristic Steldene tweak of being a bit spicy, hence the crystallised ginger and a touch of ground chilli. In this case it was Habanero powder, added with great caution. A scant half-smidgen was enough for a pleasing tingle; next time (half the bag of curds remains) I'll add a little more to find out what happens.

What is a smidgen? This is... :->

As always, this chilli addition is meant to enhance the taste, not be some daft macho challenge that ends up in the bin, so start small.

Ingredients

225 g ready-made or home-made shortcrust pastry

50 g butter

50 g caster sugar

1 medium egg, beaten

1/2 tsp mixed spice (include a little ground chilli of your preferred hotness, if desired)

grated zest and juice of 1 lemon

225 g curd cheese, or drained full fat cottage cheese

75 g crystallised ginger, chopped

3 Tbsp milk or cream

Method

Preheat oven to 180°C/160°C fan/350°F. Line a 9 inch/18 cm pie dish with baking paper or grease with butter.

Roll out the pastry on a floured board, and then line the prepared pie dish with the pastry.

Beat the butter and sugar together in a large bowl until it is light and fluffy.

Add the beaten egg, mixed spice, and lemon zest and juice, then mix well.

Add the remaining ingredients, and then spoon the filling into the pastry lined pie dish.

Bake in the middle of the preheated oven for 25 to 30 minutes, or until the filling has set and is turning golden brown.

Remove from the oven and allow to cool in the pie dish. Serve cut into slices at room temperature.

Note: even when cool the freshly made pie is crumbly; left overnight it gets firmer but will never be as solid as a cream-cheese cheesecake.

If fresh cheese curds, curd cheese or tvorog (look in shops selling Central European groceries) are hard to find, you can use drained full fat cottage cheese instead.

The original "Yorkshire curd tart" recipe called for standard dried fruit such as sultanas, raisins or currants. Chopped crystallised ginger was our adaptation. You can see the bits here, and the rather crumbly nature of the filling.

Crystallised ginger is more sugary than dried fruit, so watch out during baking: you can see where "just nice" was heading for "too much".

It was, however, still "just nice", and there's a lot less curd tart now than when these photos were taken.

It's very good, quite easy, even easier with store-bought pastry, and we're definitely going to make it again.

[forkfulofflavor]

Coffee Cake with Cappuccino Frosting Ingredients: For the Coffee Cake: 120 g (½ cup) whole milk 15 g (3 ½ tbsp) instant coffee granules 140 g (1 ¼ sticks) unsalted butter, softened 100 g (½ cup) light brown soft sugar 75 g (¼ cup + 2 tbsp) caster or granulated sugar ½ tsp vanilla bean paste (or 1 tsp vanilla extract) 3 UK medium/US large eggs, room temperature 180 g (1 ½ cups) plain gluten-free flour blend (or your preferred GF flour mix) 60 g (½ cup + 1 ½ tbsp) ground walnuts (or almond flour, or more GF flour if nut-free) 2 ½ tsp baking powder ½ tsp xanthan gum (omit if your GF flour blend contains it) ¼ tsp salt For the Cappuccino Whipped Cream Frosting: 300 g (1 ? cups) double/heavy cream 18 g (2 ½ tbsp) cappuccino powder 2 g (1 ½ tsp) instant coffee granules 120 g (1 cup) icing/powdered sugar (adjust sweetness to taste) Chocolate shavings for decoration Directions: For the Coffee Cake: Preheat the oven: Adjust the oven rack to the middle position and preheat to 350°F (180°C). Line an 8-inch (20 cm) round cake tin with baking paper. Dissolve the coffee: In a small saucepan or microwave-safe bowl, heat the milk and instant coffee together, stirring occasionally until the coffee is fully dissolved. Set aside to cool. Cream the butter and sugars: In a large bowl, cream the softened butter, light brown sugar, caster sugar, and vanilla together until pale and fluffy using a balloon whisk, hand mixer, or stand mixer. Add the eggs: Add the eggs one at a time, whisking well after each addition until the mixture is well combined. Mix the dry ingredients: In a separate bowl, sift together the gluten-free flour blend, ground walnuts, baking powder, xanthan gum, and salt. Combine wet and dry ingredients: Gradually add the dry ingredients in three batches, alternating with the coffee milk in two batches, whisking well after each addition. The batter should be smooth and fluffy. Bake: Pour the batter into the prepared cake tin and smooth the top. Bake for 38-40 minutes, or until golden brown and a toothpick inserted comes out clean. If the cake starts browning too quickly, cover it with foil and continue baking. Cool: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. For the Cappuccino Whipped Cream Frosting: Prepare the coffee-cream mixture: In a small saucepan or microwave-safe bowl, heat 70 g (about ? cup) of the cream with the cappuccino powder and instant coffee, stirring until dissolved. Set aside to cool completely. Whip the cream: In a large bowl, whisk the remaining cream and icing sugar until soft peaks form. Add the coffee mixture: Gradually whisk the cooled coffee-cream mixture into the whipped cream, one tablespoon at a time, until fully combined and smooth. Whisk for an additional 30 seconds if needed to thicken the frosting. Assembling the Coffee Cake: Frost the cake: Spoon the cappuccino frosting on top of the cooled cake. Use an offset spatula or the back of a spoon to spread it evenly, creating decorative swirls. Decorate: Sprinkle with chocolate shavings for a beautiful finishing touch. Serve: Slice and enjoy! Storage: The coffee cake can be stored in a closed container in the fridge for 3-4 days. Prep Time: 25 minutes | Baking Time: 40 minutes | Total Time: 1 hour and 5 minutes Kcal: 350 kcal per slice | Servings: 8 servings This Gluten-Free Coffee Cake with Cappuccino Whipped Cream Frosting is a delightful treat for coffee lovers and dessert enthusiasts alike. The cake is soft, fluffy, and perfectly moist, thanks to a blend of gluten-free flour and ground walnuts. The hint of coffee in the cake pairs beautifully with the rich cappuccino-flavored whipped cream frosting, creating a balanced flavor that’s not too sweet yet full of depth. The cappuccino frosting is light and creamy, adding a touch of elegance with its smooth texture and decorative swirls. Topped with chocolate shavings, this coffee cake is perfect for any occasion, whether it's a cozy afternoon snack or a celebratory dessert. Serve it chilled for a refreshing twist, and enjoy the indulgence of this perfectly crafted cake.

[foodshowxyz]

Fantasy Berry Meringue Layer Cake

Ingredients:

For the Cake Layers:

300 grams of all-purpose flour

300 grams of granulated sugar

1 teaspoon of baking powder

1/2 teaspoon of baking soda

A pinch of salt

4 large eggs

240 ml of buttermilk

120 ml of vegetable oil

2 teaspoons of vanilla extract

Food coloring in violet, blue, and pink

For the Meringue:

4 large egg whites

200 grams of caster sugar

1 teaspoon of cornstarch

1 teaspoon of white vinegar

1 teaspoon of vanilla extract

For the Whipped Cream Frosting:

500 ml of heavy cream

50 grams of powdered sugar

1 teaspoon of vanilla extract

For the Garnish:

Fresh strawberries, halved

Fresh blueberries

Fresh raspberries

Edible gold leaf (optional)

Edible pearls or colored sprinkles

Instructions:

1. Make the Cake Layers:

Preheat your oven to 175°C (347°F). Grease and line three 20 cm (8 inch) cake pans.

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

In another bowl, beat the eggs, buttermilk, oil, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Divide the batter into three bowls. Color each one with a different food coloring.

Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

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

2. Prepare the Meringue:

Whisk the egg whites until soft peaks form.

Gradually add the sugar, cornstarch, vinegar, and vanilla extract, and continue to whisk until stiff peaks form.

Transfer the meringue into a piping bag fitted with a large star nozzle.

3. Make the Whipped Cream Frosting:

Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Keep the frosting chilled until you're ready to assemble the cake.

4. Assemble the Cake:

Place one cake layer on a serving plate and spread a layer of whipped cream frosting over it.

Top with the second cake layer and spread another layer of whipped cream.

Add the final cake layer and cover the entire cake with a thin layer of whipped cream, smoothing it out. This is your crumb coat.

Chill the cake in the refrigerator for 30 minutes.

5. Decorate the Cake:

After chilling, cover the cake with another layer of whipped cream frosting, creating a smooth surface or swirling texture as you prefer.

Pipe meringue peaks on the top of the cake.

Garnish the cake with fresh berries, edible pearls, and gold leaf if using.

6. Final Touches:

Use a culinary torch to lightly toast the meringue peaks until golden.

Drizzle some melted white chocolate or a fruit coulis over the meringue and berries for extra decadence.

7. Serve:

Let the cake set in the fridge for at least an hour before serving.

Slice and enjoy your Fantasy Berry Meringue Layer Cake!

[slufoot]

salted shortbread biscuits with cardamom, orange and white chocolate

a recipe

Rosa Tahoe Williams

ingredients 130g unsalted butter (soft, room temperature) 60g golden caster sugar 180g plain flour 100g white chocolate (chips or chopped pieces) 1/2 tsp vanilla extract 1/2 heaped tsp sea salt flakes (plus more for sprinkling across the top) 1/4 heaped tsp ground cardamom zest of half an orange method 1. weigh the sugar in a large bowl and zest the orange across the sugar. use your hands to rub the zest into the sugar. this gets the most out of beautiful aromatic scents and flavours from the orange.2. add the butter to the bowl and cream together with the sugar using a stand mixer with the paddle attachment or electric mixer until the mix is light and fluffy. add the vanilla extract and cardamom and mix through. 3. sieve the flour into the bowl and stir through with the salt and white chocolate. take care not to overwork the dough. once it has come together use your hands to shape the dough into a rough disc shape. 4. lightly flour your worktop and roll the dough out to 1/2 cm thick. use a cookie cutter to stamp out the cookies. place the cookies onto the prepared baking tray. bring together any scraps of dough, re-roll and stamp out more cookies. repeat until the dough is used up. prick the top of the cookies once with the tines of a fork. 5. place the cookies in the fridge and chill for 30 minutes. whilst they are chilling pre-heat the oven to 150c (fan). 6. bake the cookies for 12-14 minutes or until just golden around the edges. remove from the oven and let cool completely on a cooling rack.

notes this recipe makes around 10-12 biscuits, depending on how accurate your 1/2 cm roll is. you can also shape them in anyway you desire, just make sure they are 1/2 cm thick. i haven’t tried or tested it but if you’d prefer to use milk or dark chocolate they could work nicely instead of white chocolate.

[typhlonectes]

Apple and Blackberry Crumble 🍏🍇

Ingredients:

For the Filling:

4 large cooking apples, preferably Bramley

2 tbsp lemon juice

2 tbsp plain flour

1½ tsp ground cinnamon

4 tbsp Demerara sugar

300g (2 cups) blackberries, wild or cultivated

2 tbsp (30g) cold butter, cubed

For the rumble topping:

260g (2 cups) self-raising flour (or plain with a pinch of baking powder)

125g (1¼ cups) golden caster sugar (or white granulated)

1 tsp ground cinnamon

113g (½ cup) cold butter (or vegan alternative), cubed

10 Biscoff biscuits, crushed

Instructions:

1️⃣ Preheat Oven: Preheat the oven to 180°C (350°F).

2️⃣ Prepare the Filling: Peel, core, and slice the apples. Place them in a large pie dish and toss with lemon juice, sugar, cinnamon, and flour until evenly coated.

3️⃣ Add Blackberries: Add the blackberries and gently combine. Dot the mixture with butter cubes. Cover the dish with foil or an oven-safe lid, then bake for 20 minutes.

4️⃣ Make the Crumble Topping: Crush the Biscoff biscuits in a food processor or by placing them in a bag and gently crushing with a rolling pin. In a bowl, combine the flour, sugar, and cinnamon. Rub in the butter until the mixture resembles crumbs and holds together in small clumps.

5️⃣ Assemble the Crumble: Carefully remove the pie dish from the oven and uncover. Top with the crumble mixture, pinching some into clumps for extra texture. Sprinkle evenly with the crushed Biscoff crumbs.

6️⃣ Bake: Return the dish to the oven and bake for 30 minutes, or until the topping is golden and the filling is bubbling at the edges.

7️⃣ Serve: Allow the crumble to cool slightly, then spoon into bowls. Serve warm with ice cream, custard, or cream.

Recipe via: Nouna’s Kitchen

[comingfromastatechampionasshole]

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

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

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

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

YOU WILL NEED:

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

Pie: 

5 eggs

¾ cup caster/baker’s sugar 

2 cups of whole milk

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

1 tsp vanilla bean paste

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

Pinch salt

1 cup sweetened flaked coconut

Topping:

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

2 tablespoons jello or jello style pudding mix, coconut 

Powdered/icing sugar (this will be to taste) 

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

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

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

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

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

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

Let it cool totally. 

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

GO WIN A FUCKIN ROSETTE

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

[raptorfae53]

Flo's Cinnamon Berry muffin recipe.

What you'll need (makes 16) :

Dry ingredients:

3 cups/450 grams Plain/All-purpose flour

1 1/2 cups/340 grams Caster/refined white Sugar

4 teaspoons/20 grams Baking powder

1 teaspoon/5 grams Salt

Wet ingredients:

2/3 cup/155 ml Milk

2 large eggs

2/3 cup/155 ml Oil

Cinnamon Topping:

2/3 cup/100 grams Plain/All-purpose flour

1 cup/225 grams Caster/Refined white sugar

1/2 cup/115 grams Butter

1 tablespoon/15 grams Cinnamon

Other:

2 cups/250 grams Fresh Berries (I used blueberries and raspberries)

How to do it:

Preheat your oven to 200°C/400°F/Gas 6

Mix together the dry ingredients in one bowl and the wet ingredients in another bowl.

Fold together in one bowl until reasonably combined, then rinse the berries and add to the batter, finishing folding.

In another bowl mix the components of the cinnamon topping until resembling breadcrumbs.

Into an awaiting muffin tin (either lined with baking paper or into individual muffin wrappers) spoon in the batter and cover with a healthy layer of cinnamon topping.

Bake for 20-25 minutes until golden brown and done all the way through.

Put to one side to cool and when sufficiently so take out of tin and eat.

I got bored today and made these and theyre so good, if you like you can use this recipe for yourself.

[somewhatdelicious]

Gluten free puff pastry

Recently found this recipe for puff pastry, and knew I had to try it: https://theloopywhisk.com/2022/10/22/gluten-free-puff-pastry/ Did some tweaking and ended up with a pretty good result :)

Mix until wet sand consistency:

2 cups gluten free flour (schär type B) ½ tbsp caster sugar ½ tsp salt 40 g (3 tbsp) cold salted butter, cubed I used my pastry cutter, but you could use a blender or your fingers.

Add and toss with a fork:

120 g cold salted butter, sliced. I used a cheese slicer.

Add and toss, 2 tbs at a time:

1 dl water, iced or very cold

Form into ball, gently Put in plastic bag, roll out into square and chill for 30 mins minimum Laminate using 2 letter folds Chill again 30 mins minimum Use as you like

Bake at 200C until golden and crisp :)

[askwhatsforlunch]

Blueberry Galettes

These simple Blueberry Galettes make a more-ish and deliciously comforting dessert to your weekend lunch, especially on a grey and rainy day! Happy Sunday!

Ingredients (serves 3):

1 1/3 cup frozen blueberries

4 tablespoons caster sugar

2 tablespoons coarnflour (starch)

1/2 lemon

415 grams/14.6 ounces Almond Pastry 

1 egg

Icing Sugar, for sprinkling

Preheat oven to 200°C/395°F. Line a baking tray with baking paper; set aside.

In a medium bowl, combine frozen blueberries, caster sugar and cornstarch. Thoroughly squeeze in the juice of the lemon halve. Give a good stir until perfectly combined. Set aside.

Divide Almond Pastry into three equal portions, and roll each onto a lightly floured surface, into a circle, not too thinly. Trim the edges, and gently place Almond Pastry circles onto prepared baking tray.

Arrange blueberry mixture in a heap onto the centre of the Pastry circles. Fold the edges of the galettes, slightly on top of the blueberries.

Break the egg in a small bowl, and beat it lightly.

Brush the edges of the galettes with egg wash.

Place in the hot oven, and bake, at 200°C/395°F, 25 to 30 minutes, until pastry is a nice golden brown colour.

Remove from the oven, and let cool slightly. Then, sprinkle lightly with Icing Sugar.

Serve Blueberry Galettes, warm or cooled, with or without a scoop of Whisky Ice Cream or a dollop of crème fraîche, and a glass of chilled Champagne!

[saltchipfishshop]

Vegan Passover Pecan-Banoffee Pie: my magnum opus

I set out with a dream. An impossible dream. To create a vegan dessert for my synagogue seder that was also kitniyot-free. Did I have to do this? Not really, my shul allows anything vegan, vegetarian or pescatarian that doesn’t have chametz, and we have a section for kitniyot. Am I vegan? No. Do I even keep kosher for Passover myself? Also no. But, you see, I have an almost pathological need to feed as many people as possible, and I am intractably stubborn, so once I realised how difficult this was going to be it only made me dig my heels in further.

It turns out to be borderline impossible to find vegan substitutes for pretty much anything that don’t contain soy, oats, cornflour, chickpeas, or some sort of forbidden legume. Subsequently this recipe is heavily reliant on coconut milk; luckily for me I live in an area with a large Muslim population and it’s currently Ramadan, so tins of coconut are front and centre of every supermarket display.

It’s taken almost a full month of trial, error and meltdowns in the butter aisle of Sainsbury’s, but I finally did it. I had to cobble bits of the recipe together from half a dozen different sources, so I feel relatively justified in calling this my own invention. The pecan crust is borrowed from a Tori Avey cheesecake recipe, I just swapped pistachios for pecans. I really think the crust is what makes it, to be honest. You could probably skip the ganache layer if you can’t be bothered, I just feel like it helps cut through the sweetness.

Recipe under the cut. Please please tag me if anyone decides to make this! I would be so delighted to see it out there in the world.

Crust

84g (⅔ cup) pecans

84g (⅔ cup) pecans

84g (⅔ cup) pecans

60g (½ cup) matzo meal

66g (⅓ cup) granulated sugar

71g (5 tbsp) Kosher for Passover vegan margarine (Rakusen’s Tomor*), melted, + extra for greasing

Pinch of salt (optional)

Ganache

113g KFP vegan dark chocolate (Lindt Excellence 70%, Green & Black’s 70%, Green & Black’s cooking chocolate are all KFP)

113g coconut cream/full-fat coconut milk

A few drops of vanilla extract (optional)

Caramel

200g caster sugar

100g KFP vegan margarine (Tomor)

200g coconut cream/full-fat coconut milk

Whipped cream

200g coconut cream/full fat coconut milk, kept in the fridge overnight

15-45g KFP icing sugar (check it doesn’t contain maize starch. You could probably omit the sugar and leave the cream unsweetened if you can’t find it, or grind your own- there are recipes for Passover powdered sugar online.)

¼ tsp vanilla extract

3-4 bananas

cocoa powder or grated chocolate to serve (optional)

chopped pecans to serve (optional)

Method

Make the caramel. Place the sugar into a medium / large saucepan. Place the pan on the hob over a low heat. Allow the sugar to melt, this will take around 5-8 minutes. Don’t burn the sugar! Make sure to stir constantly to prevent burning. You can use a wooden spoon or heat proof spatula.

When all of the sugar has melted and is a golden / amber colour, add in the margarine. Be careful, as the sugar is very hot. Remove the pan from the heat and stir to combine. Allow the margarine to melt into the sugar. It might bubble but that's fine. Once it’s combined, it might have a thick consistency. It might look like the margarine isn’t mixing with the sugar, but it should combine once you add the cream. Now add in 200g coconut cream. It will steam and bubble again so be careful.

Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up.

Remove the pan from the heat. Set aside to cool for 30 minutes, then transfer / pour the caramel into a heat proof jar. Place the jar into the fridge. Allow to chill overnight. The coconut cream for the whipped cream should also be kept in the fridge overnight, to encourage it to separate and firm up.

If the caramel separates overnight, use an electric whisk to combine into a smooth consistency until there are no remaining lumps. It’ll be a more custard-like texture but still delicious. Keep caramel in the fridge until needed.

Make the crust. Preheat oven to 180˚C. Grease a loose-bottomed tin with margarine and line with greaseproof paper.

Blitz the pecans in the food processor until finely processed. Add matzo meal, salt and sugar and pulse until the entire crust is uniform in colour. With the processor on, drizzle the melted butter into the machine.

Once all the butter has been added, turn the processor off and dump the wet crumbs into the bottom of the lined pan. Using the back of a spoon, press the crumbs evenly into the bottom and up the sides of the pan (it doesn’t have to go all the way up, just as much as you can).

Place the crust in the oven for 8-10 minutes, or until the edges of the crust start to brown a bit and smells fragrant. Leave crust to cool for about ten minutes and then transfer to the fridge to finish cooling.

Make the ganache. Finely chop the chocolate and put in a medium-sized bowl. Put 200g coconut cream in a microwave-safe bowl and heat in the microwave for about 1 minute, watching to make sure it doesn’t bubble over.

Pour the warm cream over the chocolate chips and let sit for 2-3 minutes. Don't stir yet.

After 2-3 minutes, whisk the chocolate/melted coconut milk until smooth. Add vanilla if desired. Let cool in the fridge for around 30 minutes.

Make the whipped coconut cream. Chill a mixing bowl in the fridge for ten minutes (you can do this while the ganache is cooling to save time). Put 200g coconut cream (the thick white part, not the clear liquid) in the chilled bowl. Beat for 30 seconds with an electric whisk until creamy. Add vanilla and icing sugar and mix until creamy and smooth – about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.

Carefully run a knife around the edge of the crust tin and remove the crust from the tin.

Spread a layer of the cooled ganache over the bottom of the crust. Top with a layer of sliced banana and return to the fridge to set for ten minutes.

Add a layer of the caramel, another layer of sliced banana, and return to the fridge for ten minutes again.

Top with the whipped cream (I like to leave the edge of the bananas visible around the edge). Dust with cocoa powder or grated chocolate and add chopped pecans if desired.

*Tomor contains sunflower oil, but sunflower oil is not considered kitniyot in England: https://www.kosher.org.uk/article/sunflower-oil-kitniyot

[tsbsredraft]

Charater Roster;

— Blog Sona

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Sun, Moon, Eclipse, Lunar, Earth, Solar.

KillCode, Bloodmoon², Ruin, Dark Sun, Nexus, The Creator.

Gemini (Caster/Pollux), Taurus, Libra, (other astrals).

Dazzle, Jack'O'Moon, The Computer, Solar Flare.

The Devil from The Bible, Rez, Cetus, Frank, Francis, Neptor, Nebula, Atlas.

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Monty, Foxy, Puppet, Ruined Monty, FC, Vegeta, Millie Gator.

Glamrock Lefty, Henry Emily, Vincent, "Monty's Dad", "Monty's Mom".

Stitchwraith, Puppetmaster.

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Glamrock Freddy, Circus Baby (Sugar, Sprinkle, Suzy, Scrap, Heartsick, Broiler, Glamrock, Emo, Jester).

Frankie, Golden Freddy, Ennard.

Phantom Freddy, Dark Freddy.

Scarlett, Ballora, Barry.

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Shadow Toy Chica, Shadow Freddy.

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Michael Afton, Elizabeth Afton, Evan Afton, Nora Afton, Vanessa/Vanny, William Afton.

Oswald, Poe Tater, Nova, Charlette Emily, MXES, Tiger Rock, Lazarus.

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Funtime Foxy, Lolbit, Glamrock Chica, Glamrock Ballora.

Ray, Chloe, "Mama Funtime", Mangle, "Lolbits Mom".

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Freddy, Funtime Freddy, Mr. Pepper, Lady.

Chica, Funtime Chica, Toy Bonnie.

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Glitchtrap, Malhare, Bonnie.

Bonita, Spring Bonnie, Springtrap, Glamrock Bonnie, Glamrock Toy Bonnie, Barry, Toyzie.

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Cassie, Helpi, Charles Ramirez.

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Incomplete list, please be patient!

When a character design is produced, they will be linked.