#high speed food processor

[radioactiverats]

Mentor Starscream x seeker!reader (7/?)

Initiation! First time engex with Skywarp <3 Starscream is decidedly not pleased.

Double whammy post bc I need some crack after the last one.

Hammering on the door of Starscream's habsuite is the last thing you'd expect when winding down for recharge. Earlier, Starscream had comm'd you with curt instructions not to wait up because he would be working late - you had no idea who would be here at such a late hour unless it was something urgent.

The door slides open with a grand whoosh to reveal Skywarp, smirking as he leans against the doorframe. It's been a while since you last saw him and Thundercracker, and it's nice to see him again despite the unexpected nature of his visit. He's probably not here for you, though.

"Hi," You greet. "Starscream's not here." Oddly enough, the smirk on his faceplate only widens.

"Exactly," Skywarp drawls. "Wanna go out?"

Out? At this hour?

More importantly, would Starscream allow it?

"I'm not sure I should," You begin, the incident with Ratchet still fresh in your mind, but Skywarp waves your concerns away with a flippant servo.

"Don't get your processor in a twist, kid. Screamer already gave us the A-OK."

You find this slightly dubious, but you don't think Skywarp would outright lie to his trine leader like that, so Starscream must have approved something. In spite of Skywarp's mischievous nature, you do trust Starscream's trine, so you shrug and slide off the berth to follow him. Skywarp makes no attempt to hide his satisfaction.

"It's a bit of flying to get there," he says airily. "Little place off-planet. But that makes it all the more fun, huh? When's the last time you got off this dirtball?"

It's true, you suppose. It really has been a while. You're not high-ranking enough to accompany the officers on off-planet missions, and the war is now firmly situated on Earth, after all.

"Are we even allowed?" You hedge.

"Pfft," Skywarp casually waves your concerns off with a servo. "We'll probably see half the ship there."

He pauses for a second before adding: "We'll probably see Autobots there, too. Just giving you a heads up - Swerve's is kind of a neutral ground, so no storming in with guns blazing, 'kay?"

You know he's joking around - you generally don't do any storming, and your weapons at most are a wheezing ember rather than a blaze, but his carefree attitude about running into The Enemy gives you food for thought. You'd never really aligned yourself with the Decepticon cause, and that run-in with Ratchet and Bumblebee had only strengthened your convictions that war was stupid, but you hadn't expected others to be so open about it.

Quick as lightning, Skywarp transforms, a streak of purple blitzing into the sky, and you quickly follow. Breaking the barrier into zero-gravity is exhilarating - without gravity weighing your frame down, your speed practically doubles. The Terran planet falls further and further behind as stars, twinkling like diamonds, wink in the darkness of space before you.

"This way," Skywarp's voice crackles into your comms, and you jet after him. This airspace is unclaimed - close enough to the Terrans' planet that no race had staked a claim on it, nor bothered to legislate use of it - yet far enough that the Terrans' space technology was still too undeveloped to reach it within the time of one lifespan.

Eventually, Skywarp leads you to a little square block of a building planted firmly on a rock you could really only term space debris. Energon still thrumming in your veins as you land, you feel absolutely invincible. Zero gravity flight really was something else. Skywarp lands next to you and, laughing, slings an arm around your shoulders. "Not bad," He teases. "You kept up pretty well. Looks like Screamer's actually been pulling his weight - I don't have to worry about losing you in outer space, after all."

He hustles you through the door and immediately, raucous chatter and uproarious laughter fill your audials. Decepticon insignias mingle with Autobot ones in a sea of vibrant paints, gleaming as they catch the neon light of the bar's interior. Much like the building itself, the bot behind the bar is square and stocky, broad grin on his faceplate as he cheerfully polishes a square glass.

He turns his equally polished visor on the two of you, grin widening as Skywarp swaggers up to carelessly plunk his elbow on the bartop.

"Look what the turbofox dragged in," The bot - Swerve, you assumed - joked. "I was starting to think that Megatron had finally gotten sick of you."

Skywarp smirked. "What, been missing little old me?"

"I'd be nothing without my highest-paying customer," Swerve threw back, and both of them roared with laughter. You were still soaking in the atmosphere of the bar, far from refined but cozy and harmonious - something you weren't used to - when Swerve finally noticed you.

"You sure this one's legal?"

"As legal as your bar is."

"Oi! I'll have you know this is a licensed establishment."

"There's your answer."

Skywarp winks at you, laughing as Swerve rolls his optics and turns away to make your drinks.

"Swerve's a good guy," Skywarp says, patting the barstool next to him. You settle yourself on the stool as he continues talking. "The place is his. No guns, no swords, no briefcases."

"It's nice," You say softly, and Skywarp glances at you, clearly having picked up on the real meaning of your words.

"Sure is," He finally says. "Tell you what. Say the word, and I'll bring you here anytime you want."

He laughs when you turn your shining optics on him, making zero effort to hide your hopefulness. "Yeah, I know, I'm the best. No need to thank me, kid."

Swerve reappears to plunk two cubes of fizzy pink liquid in front of you.

You blink at it for a nanoklik. It's unlike anything you've ever seen - the energon you're accustomed to is blue, and this liquid bubbles in a way you've never seen before. You lean closer to take in its scent, and Skywarp cackles as a bubble pops irreverently in your faceplate.

"Cheers," He grins, and promptly downs his in one swallow while you watch in a mixture of horror and fascination.

You glance at Skywarp uncertainly.

"...Do I have to do that too?"

"Yes," Skywarp says, with an air of exaggerated gravity, but the look on your faceplate must have been utterly hilarious because he breaks more or less immediately. "No, no. Of course not," He wheezes, as you slump on the barstool in poorly disguised relief. "Take your time. Tiny sips."

You cautiously lift the cube to your intake. The sharpness of it immediately assaults your senses, and you sputter a bit as it burns all the way down. Mindful of your wings, Skywarp thumps you on the back to clear your pipes. "Engex," He chuckles. "Takes a bit of getting used to. But give it another try, yeah? Dunno if you can pick up a bit of smoothness towards the end..."

You're more prepared for the second sip, allowing the liquid to settle over your glossa for a nanoklik. Not viscous, but thick and rich in the way high-grade jet fuel is - it summons a memory to the forefront of your processor. Near the end of every stellar cycle at the Academy, cadets would be given a small allowance of high-grade jet fuel as a reward. Even before the war, high-grade was a rarity - you'd been lucky enough to try it once before it pretty much became a thing of the past. This time, the heat of the engex melds pleasantly with the warmth in your chassis.

Skywarp watches the change taking place on your faceplate with smug satisfaction. "Yeah?"

"Yeah."

"Excellent. I'll have myself a real drinking buddy in no time, unlike those party poopers back on base. Hey, Swerve!"

Skywarp's tolerance really is sky-high, you note. You watch him knock back an objectively impressive amount of engex as you slowly nurse your cube. Before you know it, he's unsteady on his pedes and evidently, while under the influence, really, really sociable.

"'m gonna go say hi to a few bots," He cheerfully informs you. "Be right back. Don't go anywhere, 'kay?"

Before you can answer, he's already off, loudly greeting a group of bots who react with equal enthusiasm when they see him. Swerve sighs, shaking his helm, but it's fond.

"You'll be here a while," He tells you. "Take it easy."

For a while, you feel great. Amazing, even. Your frame feels light, your processor clear without the fog of anxiety to cloud it, and you even make some small talk with bots waiting for their drinks. If only you were this confident all the time. Wouldn't that be great?

Unfortunately, allowing your thoughts to stray in the direction of hypotheticals was probably not the best thing to do. You're nowhere near purging, but some long-buried emotions begin to rear their ugly heads when your cube is half empty. What could have been, what hadn't been - and even though you and Starscream had ironed out your little incident about missing training, you still felt guilty about it. You're grateful that Swerve makes a point to come and check in with you every so often, because you spend the next half of your cube fluctuating wildly between immense guilt and wishing Starscream was here so you could direct all your newfound confidence into telling him just how much you looked up to him.

Cube empty, you plunk your heavy helm onto the bartop with a clang. "Oof," Comes Swerve's concerned voice. "You alright there?"

Before you can respond, you suddenly become aware of an unsettled silence that befalls the bar behind you.

"What's Starscream doing here?" A bot whispers. You furrow your brow as you pick up on the unease in the room. The Starscream you knew could be scary, sure, but was there something warranting that level of dread which you didn't know about? Secondly, Starscream, here? You clumsily peel your faceplate off the bartop to look. Sure enough, even as bots uneasily resume their chatter, your commander's frame easily stands out from the rest. There's a scowl on his faceplate as he scans the crowd, snarling as a reveller accidentally bumps into him. While others shrink back, you can't help the silly smile that spreads across your faceplate. You know that scowl - it's been directed at you many times. Starscream is worried.

You barely hesitate before sliding off the barstool, pushing through the crowd to get to him. Your smaller frame is easily hidden by the larger warframes that mill around you, so the naked surprise on Starscream's faceplate when you wrap your arms around his waist is genuine. All at once, the relative return to normalcy in the bar is once again disrupted. You, however, are completely unaware of the atmospheric equivalent of a bucket of ice water being dumped over the room, because you're too busy smooshing your burning faceplate against the cool glass of Starscream's cockpit.

"What the frag," Some bot whispers.

You pay it no mind. Without letting go, you pull back slightly to meet Starscream's gobsmacked expression. "Sir," You say severely, with all the furious determination of a bot who will make themselves heard (even if the furious blue tint of your faceplate robs you quite significantly of your intended decorum). "Have I told you that you're super cool?"

Furious chatter explodes promptly around you, though not without some poorly suppressed snorts of laughter.

"Who is that?"

"...Starscream, super cool?"

"How are they still in one piece?"

"Super cool?"

Starscream looks utterly mortified, servos hovering awkwardly in the air like he has no idea where to put them.

"We're in public, cadet," He hisses. "Pull yourself together."

Yet, he makes no effort to push you away. Just like that, the tense atmosphere in the bar lapses back into one of easy relaxation.

"I talked to them earlier at the bar. Nice kid. Guess Screamer can't be that bad if he's got someone like that looking up to him."

You feel a tremor run through Starscream's rigid frame. His left optic is twitching - he looks utterly torn between interpreting the comment as an insult or a compliment. But soon enough, he seems to realise that shows of power are useless currency in Swerve's bar, and your little show of humanity might actually have elevated him in the eyes of many overnight.

It is at this moment that Skywarp chooses to reappear, supported by an exasperated Thundercracker. He's clearly just purged somewhere out back. "Screamer!"

"I'm going to kill you," Starscream hisses. "I'm going to take you apart, piece by piece. I must have been out of my processor to let you supervise tonight. Look what you've done to my student!"

His threats, of course, are the furthest thing from intimidating considering that you're still clinging stubbornly onto him. Like it's your fault he's so warm, and his presence makes you feel safe.

You blink up at him, all wide and innocent optics. "Are you still mad at me?"

That makes Starscream stop. Did his word really mean that much to you?

"We've been over this," He scolds, even as he's gently wiping engex from your faceplate with his thumb. Starscream carefully tilts your helm this way and that to inspect for any damage - upon finding none, beyond your unfocused optics, he ex-vents and lets go of you. "You've already made up for it with extra training, have you not?"

"Oh," You mumble, decidedly not letting go of him. "Okay."

Burying your faceplate back into his chassis, you feel the steam of his heavy ex-vent before the warmth of his servos settle over your shoulders. He'd rather die than admit it in the middle of a busy bar, but learning that he actually, genuinely, matters to you makes his spark pulse with warmth.

He already knows that there's no way you can fly in this condition and he'll have to tow you back. But just as you'd go to the ends of the earth for him, he would also do the same for you.

"Come on," He murmurs. "Let's go home."

Previous / Next

Edit: NOW WITH AMAZING ART from @xarology !!!!!!!

Edit 2: MORE AMAZING ART AND MEMES by @jackalackqwq !!!!!!

[xombigirl]

Black Moss Cupcake Recipe

Thanks to a review of Exquisite Exandria by CBR.com we now have the recipe for Uthodurn's infamous Black Moss Cupcakes!

INGREDIENTS:

Dark Chocolate Cupcakes Ingredients: 1 cup all-purpose flour 3/4 cup sugar 1/3 cup unsweetened cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 large egg 2/3 cup whole milk 1/3 cup sour cream 2 tablespoons vegetable oil 2 teaspoons vanilla extract 2-3 drops black food coloring (optional)

Chocolate Matcha Frosting 4 tablespoons unsalted butter 2 ounces full-fat cream cheese (room temperature) 1 1/3 cup confectioners' sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon matcha powder 1 teaspoon whole milk 1 teaspoon vanilla extract 1 pinch of salt

Moss Cookie Crunchies 3/4 cup vanilla wafer cookies 1/12 teaspoon matcha powder 1/12 teaspoon light brown sugar 1 tablespoon unsalted butter, melted and cooled

Dust of Deliciousness: Ingredients redacted, food glitter recommended as replacement

INSTRUCTIONS:

Dark Chocolate Cupcakes

Set a rack in the middle of the oven and preheat to 325*F/165*C. Line the cups of a 12-cup standard muffin tin with paper cupcake liners.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a second large mixing bowl, whisk together the egg, milk, sour cream, vegetable oil, vanilla extract, and black food coloring until no streaks of egg remain. Add the dry ingredients to the wet and mix with a rubber spatula until a smooth batter forms and no pockets of dry flour remain.

Fill each cupcake liner about two-thirds full. Bake, rotating the pan front to back halfway through baking, 16-19 minutes until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let cool slightly, then transfer the cupcakes onto a cool rack and let cool completely.

Chocolate Match Frosting

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, confectioners' sugar, cocoa powder, matcha powder, milk, vanilla, and salt. (Alternatively, use a large mixing bowl and electric handheld mixer.) Mix on low speed just until the ingredients are combined, then increase the speed to medium-high and beat until frosting is light and fluffy, 1 1/2-2 1/2 minutes. Transfer the frosting to a large piping bag fitted with a straight tip, or a zip-top bag with one corner snipped off.

Moss Cookie Crunchies

Place the vanilla wafer cookies in the bowl of a food processor and process until they are the texture of fine sand, 15-25 seconds. (Alternatively, place the cookies in a large zip-top bag and smash with a rolling pin or skillet.) Transfer the crushed cookies to a large mixing bowl and add the brown sugar and matcha powder. Add the melted butter and mix, using your hands, until the crumbs are evenly moistened.

Dust of Deliciousness

Frost the cupcakes by piping an even, generous layer of frosting on top of each. Working with one cupcake at a time, invert the cupcake and gently press the frosted top into the bowl of cookie crunchies, rotating so the moss sticks to the sides of the frosting until the top is evenly coated. Repeat this process with the remaining cupcakes. Sprinkle all with Dust of Deliciousness.

[rachaelsaundersillustration]

Indulge in the creamy richness of this vegan pumpkin cheesecake with a decadent gingersnap pecan crust. Perfect for fall gatherings or any occasion, this dessert will impress vegans and non-vegans alike with its luscious texture and spiced pumpkin flavor.

Ingredients: 2 cups raw pecans. 1 1/2 cups gingersnap cookies vegan-friendly. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 cup raw cashews, soaked for 4-6 hours or overnight. 1 can 15 oz pumpkin puree. 1/2 cup coconut cream. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 teaspoons vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. Pinch of salt.

Instructions: Preheat oven to 350F 175C. In a food processor, pulse pecans, gingersnap cookies, maple syrup, and melted coconut oil until finely ground and sticks together. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake crust for 10 minutes, then set aside to cool. In a high-speed blender, blend soaked cashews, pumpkin puree, coconut cream, maple syrup, melted coconut oil, vanilla extract, spices, and salt until smooth and creamy. Pour the pumpkin cheesecake mixture over the cooled crust. Smooth the top with a spatula. Refrigerate the cheesecake for at least 4 hours or until set. Once set, carefully remove the cheesecake from the springform pan. Slice and serve chilled. Enjoy your delicious vegan pumpkin cheesecake!

Prep Time: 30 minutes

Cook Time: 10 minutes

micol fusca

[deliciously-vegan]

Miso Pumpkin Cheesecake

[[MORE]]

Base

1 cup pecans 1 cup walnuts 1 cup dates, pitted and chopped ¼ tsp ginger ¼ tsp sea salt

1 tbsp white sesame seeds 1 tbsp black sesame seeds 1 tbsp pure maple syrup 1 tbsp melted coconut oil (ideally butter-flavoured)

Grease or line a 9-inch springform pan.

Place the; pecans, walnuts, dates, ginger, and sea salt in a food processor. Process until crumbly. Add the; white and black sesame seeds, maple syrup and melted coconut oil. Briefly process again until you have a well-combined sticky mass.

Transfer batter to prepared pan. Spread out evenly and press down firmly. Set in fridge while you prepare the filling.

Filling 2 cups raw cashews 2 cups canned pumpkin the cream from one can of full-fat coconut milk ½ cup pure maple syrup ½ cup melted coconut oil (ideally butter-flavoured) 2 tbsp miso paste 1 tsp caramel extract 1 tsp cinnamon ¼ tsp sea salt Place all the ingredients into a high-speed blender. Blend as many times as needed to reach a smooth and creamy consistency. (Scraping down sides between blends.) Transfer filling to prepared base. Spread out evenly. Place in freezer to set. (Ideally overnight.)  Transfer to fridge for a few hours before serving.

[askwhatsforlunch]

Genoise aux Noisettes (Hazelnut Sponge)

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

Ingredients (serves 8 to 10):

1/2 cup hazelnuts

2 1/2 cups plain flour

1/4 cup demerara sugar

1 tablespoon Vanilla Sugar

1 teaspoon baking powder

½ teaspoon salt

3 tablespoons unsalted butter

3 large egg whites

1/3 cup caster sugar

3 large eggs

1 cup hazelnut milk

Chocolate and Hazelnut Spread 

half a dozen ripe Garden Strawberries, rinsed

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

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

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

Preheat oven to 165°C/330°F.

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

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

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

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

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

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

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

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

[zardyplants]

Cherry Nice Cream is a fun and fresh dessert that's bursting with cherry flavor! With only 4 ingredients, this nice cream is a non-dairy ice cream made with frozen bananas. Whether you make it in a food processor or a high-speed blender, you have a healthy yet sweet treat in just 5 minutes.

[nateslehky]

happy wip wednesday homies <3

“Thank you for your help,” says Cale seriously. “I appreciate it, really.”

Nate swallows. “Okay.”

“I just–I wish you would relax sometimes.” His lips turn upward into a tentative smile. “I thought you were. I liked that you were.”

“I was,” says Nate earnestly. “This is–was–the first time I’ve felt relaxed in forever." 

Nate stares down at his calloused palms, unsure how to explain the restlessness that sneaks beneath his veins whenever he isn't actively pushing towards his goals or how he struggles with slowing down as a result. All the words he hates–useless, inadequate, pathetic—are whipping through his brain as if in a high-speed food processor, combining into a jumbled mess.  He can’t figure out a way to pick them out and present them to Cale in a way that makes any sort of sense.

Eventually, he just shrugs his shoulders and offers, "I like helping, is all.”

It's an insufficient explanation, but Cale nods as though he understands.

“I know. It’s one of my favorite things about you.”

A flush crawls its way up Nate’s neck. He wasn’t aware that Cale had favorite things about him. 

He has no idea how to respond, but Cale just continues, “I wish you’d let others help you more. That’s all I meant earlier, truly. I was stressed with hosting and everything and it came out wrong, I think.”

He drops his hand from Nate’s arm, but the warmth of it remains.

“You help me,” says Nate after a moment, voice thick. “All the time.”

[ariblush]

Raspberry Rose Macarons

♡These delicate, flirty macarons are light as a feather and sweet as a compliment♡

Ingredients:

♡For the Macaron Shells:

1 1/4 cups powdered sugar

1 cup almond flour

3/4 cup granulated sugar

4 large egg whites (aged for 24 hours for the best fluff)

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

A few drops of pink food coloring (optional, for that soft hue)

♡For the Raspberry Rose Buttercream Filling:

1/2 cup unsalted butter (softened to room temp)

1 cup powdered sugar

2 tablespoons raspberry puree (fresh or from a jar)

1 teaspoon rose water

A pinch of salt

A few drops of pink food coloring (optional to match the shells)

Instructions:

♡Prep the Macaron Shells:

Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper

In a food processor, sift together powdered sugar and almond flour until very fine

In a clean bowl, whisk the egg whites with cream of tartar until they start to foam

Gradually add granulated sugar while whisking at medium-high speed until stiff peaks form

Gently fold in the sifted almond flour mixture, a little at a time, until it’s smooth and glossy. Add the pink food coloring, if desired, and fold gently

Pipe the batter onto the prepared baking sheets in 1-inch rounds. Tap the sheet on the counter a few times to release air bubbles

Let the macarons rest at room temperature for 20-30 minutes, or until they form a "skin" that doesn’t stick when touched

Bake for 18-20 minutes, rotating halfway through. Allow them to cool completely on the baking sheet

♡Prepare the Filling:

Beat the softened butter until fluffy and light in color

Gradually add the powdered sugar, beating until fully combined and smooth

Add raspberry puree, rose water, and a pinch of salt, and continue beating until fluffy. Add a drop or two of pink food coloring if you want the filling to match the macarons

♡Assemble the Macarons:

Pair up your cooled macaron shells by size

Pipe a small dollop of raspberry rose buttercream onto one shell, then gently sandwich with the matching shell. Don’t press too hard—just a gentle squeeze to make it stick

♡Serve:

For a finishing touch, dust the macarons with edible glitter or drizzle a tiny bit of raspberry sauce over them for extra cuteness

Enjoy!

a perfect treat to serve at a garden party or during a cozy afternoon tea with friends!♡

[ricoydelicioso]

MARINATED TOMATOES + Cashew Cream Cheese On Toast 🍅

Recipe:

Serves 2

🌱 120g (1 cup) cashews 🌱 1 large tomato, (see notes) 🌱 1 garlic clove, peeled + finely chopped 🌱 1 tbsp balsamic vinegar 🌱 1/8 red onion, finely chopped 🌱 1 small handful of fresh basil, finely chopped 🌱 1 lemon, juice only 🌱 olive oil 🌱 salt + pepper 🌱 100ml (3.5 fl.oz) unsweetened plant-based milk, we use soy 🌱 2 slices of bread, we use sourdough

Transfer the cashews to a small bowl and cover them with hot water straight from a kettle. Leave to soak while you carry out the next steps.

Slice the tomato in ½ cm (⅓”) slices and add them to a large shallow bowl.

In a separate small bowl, combine the garlic with the balsamic vinegar, red onion, basil, 1 tablespoon of lemon juice, 2 tablespoons of olive oil and generous pinches of salt and pepper. This is your marinade.

Pour the marinade over the tomatoes, gently turning them until fully coated in. Leave the tomatoes to sit while you prepare the cashew cheese.

Drain the cashews and rinse them under cold water, then add them to a high speed blender or food processor along with the plant-based milk, 2 tablespoons of lemon juice and pinches of salt and pepper. Blend until smooth, scraping down the sides as you go. Add a splash of extra milk if necessary.

Heat a little oil in a frying pan on a medium heat. Once hot, toast the bread for a few minutes on each side until golden and charred.

To serve, place the slices of toasted bread on serving plates, then spread the cashew cheese all over. Next, add a few slices of the marinated tomatoes to each toast and drizzle the oily marinade all over the top.

[nbula-rising]

Chocolate Macaroon Cake-GF

Yield 10 servings

Ingredients

    Cake:

        1 cup virgin coconut oil, melted, cooled, plus more for pan

        1/4 cup unsweetened cocoa powder, plus more for pan

        1 cup skin-on almonds

        8 ounces semisweet or bittersweet chocolate, chopped

        1 teaspoon kosher salt

        1/2 cup unsweetened shredded coconut

        6 large eggs, room temperature

        1/2 cup granulated sugar

        1/2 cup (packed) light brown sugar

        2 teaspoons vanilla extract

    Ganache and assembly:

        4 ounces semisweet chocolate, chopped

        1 tablespoon plus 1 teaspoon light agave nectar or pure maple syrup

        Pinch of kosher salt

        1/2 cup unsweetened coconut milk (from a very well shaken 13.5-ounce can)

        2 tablespoons unsweetened coconut flakes

        1 tablespoon sliced almonds

        1 teaspoon granulated sugar

Preparation

    Cake:

        Place a rack in middle of oven and preheat to 350°F. Lightly brush a 10"-diameter cake pan with oil. Line the bottom with a round of parchment; brush parchment with oil. Dust sides of pan with cocoa powder; tap out excess. Toast almonds on a rimmed baking sheet until fragrant and slightly darkened, 8–10 minutes. Let cool. Reduce oven temperature to 325°F.

        Meanwhile, heat chocolate and 1 cup oil in a medium heatproof bowl set over a saucepan of barely simmering water (don’t let bowl touch the water), stirring often, until mixture is smooth. Remove from heat.

        Pulse almonds, salt, and 1/4 cup cocoa in food processor until nuts are finely ground. Add shredded coconut and pulse a couple of times to combine.

        Beat eggs on medium speed in the bowl of a stand mixer fitted with the whisk attachment until no longer streaky, about 20 seconds. Add both sugars and vanilla, increase speed to high, and beat until mixture is pale, thick, and starts to hold the marks of the whisk, about 2 minutes (it should fall off the whisk and immediately sink back into itself). Switch to the paddle attachment and with mixer on low speed, gradually add chocolate mixture. Beat to incorporate, then mix in almond mixture. Fold batter several times with a rubber spatula, making sure to scrape the bottom and sides. Scrape batter into prepared pan; smooth top.

        Bake cake until firm to the touch and a tester inserted into the center comes out clean but greasy, 35–45 minutes. Transfer pan to a wire rack and let cake cool 15–20 minutes in pan (cake might fall slightly in the center; that’s okay). Run a paring knife or small offset spatula around edges of cake; invert onto rack. Carefully peel away parchment; let cool completely.

Ganache and assembly:

        Preheat oven to 350°F. Combine chocolate, 1 Tbsp. agave nectar, and salt in a medium bowl. Bring coconut milk to a simmer in a small saucepan over low; pour over chocolate mixture. Let sit until chocolate is melted, about 5 minutes.

        Meanwhile, toss coconut flakes, almonds, sugar, and remaining 1 tsp. agave nectar on a parchment-lined rimmed baking sheet and toast until golden, about 4 minutes. Let almond-coconut mixture cool, then break into smaller clusters.

        Using an electric mixer on medium speed, beat chocolate mixture until it has lost its sheen and is thick enough to hold very soft peaks, 6–8 minutes (ganache won’t be quite as thick as frosting but close).

        Working quickly before ganache starts to set, scrape on top of cake and spread to edges with a small offset spatula or knife. Top with almond-coconut clusters.

Do Ahead

        Cake can be baked and cooled 1 day ahead. Store tightly covered at room temperature until ready to serve.

[icrecipeblog]

Sweet Potato Muffins

PREP TIME: 10 minutes

COOK TIME: 25 minutes

TOTAL TIME: 35 minutes

YIELD: 12 muffins

Ingredients:

2 ¼ cups sweet potato puree

⅓ cup refined coconut oil

½ cup oat milk

2 teaspoons vanilla extract

1 teaspoon cinnamon

1 ½ cup oat

½ cup coconut sugar OR golden monk fruit sugar

¼ teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

Instructions:

Preheat oven to 350°F (180°C). Line a 12-hole muffins tray with a paper liner. Slightly oil the paper with cooking spray to prevent the muffins from sticking to the paper. Set aside.

Peel the sweet potatoes, dice, and boil until fork tender. Drain and steam out for 10 minutes.

Mash with a potato masher, fork or use a food processor to form a creamy sweet potato puree.

In a blender, food processor, or a bowl with a hand mixer, add the sweet potato puree, vanilla extract, oil, and milk. Blend on high speed until creamy and smooth with no lumps of sweet potato show. Transfer this wet mixture into a large mixing bowl. Set aside.

In another mixing bowl, whisk flour, coconut sugar, salt, baking soda, baking powder, and cinnamon.

Stir the dry ingredients into the wet ingredients until just combined – don't over mix, or the muffins could come out gummy.

Transfer the batter evenly into the 12 muffin cases and bake at 350°F (180°C) for 30-35 minutes on the center rack of your oven until a toothpick inserted in the center of the muffin comes out clean.

Cool immediately on a cooling rack for 2 hours before decorating with peanut butter and cinnamon if desired.

Notes:

Store in an airtight box for up to 4 days in the fridge, or freeze for later and thaw at room temperature.

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] Product Description India's Finest Mixer-grinder Nutri-blend is India’s best-selling mixer-grinder-blender thanks to its powerful motor, beautiful looks, unbreakable transparent jars and awesome performance. Nutri-blend is a complete system – you can begin with the 3 jars and keep adding the chopper, juicer & food processor attachments separately as your needs evolve. It also comes with two useful lids for storing and sprin- kling purposes. Get ready to make luscious smoothies, finely ground masalas, tangy chutneys, chopped veggies and so much more in a jiffy. 100% Full Copper Motor The compact yet powerful machine grinds the toughest of chutneys and masalas thanks to its incredibly high speed of 22,000RPM, which is almost twice that of normal mixer-grinders. Transparent & Unbreakable Jars Unbreakable Polycarbonate jars enable you to see inside, so you don’t need to keep opening the lids to check the results. Simple operation - no buttons – simply Place, Twist and Play to make all kinds of chutneys, shakes, smoothies, and masalas! Super Sharp Blades Surgical grade steel blades grind the hardest of ingredients and still stay sharp. They extract every drop of immunity enhancing anti-oxidants, pain-relieving Omega 3 acids, proteins, vitamins & minerals from your foods. Dips Be it a house party or a family get-together, nothing works better than delicious dips! Prepare the most rich and creamy dips for vegetables, chips, pita breads, or even for salad toppings. Smoothies Give yourself a boost of antioxi- dants and make your meals even yummier by preparing healthy smoothies in Nutri-blend. Dry Masalas With the super sharp blades and powerful motor, you can make finely ground masalas in a jiffy! Stylish Looks Choose your favorite colour from these bold colours and up the style quotient of your kitchen! Reliable Wonderchef Service We are confident of our quality. In case of any manufacturing defect found within the service period, we shall get it resolved immediately.

Recipe Book by Chef Sanjeev Kapoor Each box includes a special treat: a printed recipe book by renowned Chef Sanjeev Kapoor, filled with over 100 healthy & unique recipes. Comes with 3 interchangeable jars Steady and safe to use with non-skid rubber. Power: 400 watts , 50 Hz Includes: Mixer grinder, Mixer Jar (750ml), Tall Jar (500ml) with Blending Blade, Short Jar (300ml) with Grinding Blade and Seasoning Cap [ad_2]

[deliciously-vegan]

Raw Mint Cheesecake

[[MORE]]

Base

1 cup almonds 1 cup pistachios 1 cup dried apricots, chopped 1/4 tsp sea salt

1 tbsp mint water (or plain water) 1 tbsp coconut oil, melted 1 tbsp pure maple syrup

Grease a 9-inch springform pan with coconut oil. (Or line with parchment paper.)

Place almonds, pistachios, dried apricots, and sea salt in a food processor. Process until very crumbly and well-combined. Add the mint water, coconut oil and maple syrup. Process again so that the mass becomes sticky.

Transfer to prepared pan. Spread out evenly and press down firmly. Place in fridge while you prepare the filling.

Filling

2 cups raw cashews the cream from one can of full-fat coconut milk 1/2 cup pure maple syrup 1/2 cup coconut oil, melted 1 bunch of fresh mint leaves 1 tsp mint extract the juice of one lime 1/4 tsp sea salt

In a high-speed blender, place the; cashews, coconut cream, maple syrup, melted coconut oil, mint leaves, mint extract, lime juice, and sea salt. Blend until smooth and creamy, scraping down sides occasionally.

Pour filling over top of base. Smooth out the surface.

Set cake in freezer overnight to set. Transfer to fridge in the morning.

Store leftovers in fridge or freezer.

[askwhatsforlunch]

Chicken Liver Pâté

A simple recipe, this Chicken Liver Pâté is nonetheless a festive dish to tuck in between Christmas and New Year's Eve, whilst playing board games! It can also become a bit fancy spread on thin toasts to enjoy with cocktails! Happy New Year's Eve, friends!

Ingredients (makes a small pâté):

1 tablespoon olive oil

235 grams/8.30 ounces fresh chicken livers

1 tablespoon unsalted butter

2 small shallots

1 fluffy sprig fresh thyme

a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

4 tablespoons good Cognac or Brandy

120 grams/4 ounces unsalted butter, at room temperature

5 tablespoons unsalted butter

1 large bay leaf

Heat olive oil in a medium skillet over medium-high heat.

Rinse chicken livers under cold water and pat them dry with paper towels.

Add to the skillet, and cook, 4 minutes on each side, until browned.

Remove livers from the skillet and spoon onto a plate; set aside.

Reduce heat to medium, and add butter to the skillet.

Peel and finely chop shallots.

Once the butter is just foaming, add shallots and thyme sprig to the skillet. Cook, stirring to loosen brown bits, about three minutes.

Season with fleur de sel and black pepper. Cook, 1 minute more.

Drizzle in Cognac generously, and cook, a few seconds more. Remove from the heat.

Spoon rested chicken livers in a food processor.

Discard thyme sprig, and pour Cognac shallot mixture over the livers.

Process until smooth, scraping the sides of the food processor with a spatula.

Continue processing at medium to high speed, gradually adding chunks of the softened butter, until all is completely incorporated and mixture is smooth and well-combined.

Spoon liver mixture into serving dish or pot, levelling the top with a spatula. Chill in the refrigerator, at least 3 hours.

Melt butter in a small saucepan with the bay leaf.

Remove from the heat, and allow to cool until lukewarm, before gently pouring over the chilled liver pâté. This will give it flavour and will help keep it for longer.

Return to the refrigerator and allow to chill, overnight.

Serve Chicken Liver Pâté cold, with toasted Sourdough.

[awesome-recipes101]

Blueberry Nice Cream

2-3 servings

To make this nice cream you need a food processor or high-speed blender.  It might take several minutes to turn the frozen bananas and blueberries into the nice cream.  There is no sweetener needed but you can add some if you want. 

This Nice Cream can be served as soft serve or put in the freezer to get it firmer.

Ingredients:

3 frozen bananas, cut in coin shapes

½ cup frozen blueberries

1 teaspoon vanilla extract (optional)

1 teaspoon sugar or stevia (or another sweetener) (optional)

Directions:

Add to the food processor or high-speed blender the bananas, blueberries, vanilla extract, and a sweetener.  Blend.  This should take about 5-10 minutes.  You may need to stop a couple of times to scrape down the sides of the food processor or blender 

If you want soft serve nice cream serve immediately.  Otherwise, put the nice cream in a freezer container and put in the freezer for a couple of hours.  You will then be able to scoop out the nice cream into a bowl as it will be firmer.  Take the nice cream out of the freezer for 30 minutes or more before scooping into a bowl.

Note:

Bananas need to be peeled and cut before freezing them as it is not possible to peel or cut them once they are frozen. Sweeten the nice cream to your taste

[bakingtherapy]

Breakfast with Cordelia #23 Chocolate Macarons

Sul Sul, Gerbits. You know sometimes you have to laugh at the mistakes you make. And this one was one of those recipes. 

We are going to be making chocolate macarons. 

The recipe will be in the description down below. 

I would normally say that you have to preheat your oven first. But, that is not the case with this recipe because you do not need the oven preheating an hour before they are ready to go into the oven. It may change the consistency of the macarons.

You are going to line two baking sheets with parchment paper or silicone baking mats if you have them. I used parchment paper. 

There are a bunch of free macaron templates online. I have printed 1 ½ inch circles spaced out a couple of inches apart on the parchment paper. This is going to help you guide the macaron shells later. 

The recipe and the measurements will be in the description down below.

After you have the parchment paper on your mats begin to make your macarons. The first thing you want to do is sift the almond flour, powdered sugar, and cocoa powder in a sifter, or a food processor, and then sift it. 

You can sift it multiple times to make sure that the ingredients are completely mixed and light, and then set it aside until you need it.

The next thing you want to do is beat the egg whites on medium speed until they are foamy, which takes about 1 minute. Gradually add the granulated sugar, about 1 tablespoon. Not 1 teaspoon at a time, because that takes a very long time. 

Waiting 20 seconds or so between each addition of sugar.

Once you have all the sugar added, continue to beat the egg whites on medium to medium-high speed until stiff peaks form. It will probably take about 4 minutes. There is a scary way to tell if your egg whites are stiff. And that is if you can place the bowl above your head without anything falling out, they are stiff. 

Slowly add the dry ingredients a third at a time to the egg whites. You are going to slowly fold the ingredients together. Most recipes for macarons call this macaronage. 

You are going to need a rubber scraper or spatula for this part. To fold, scrape the sides of the bowl, in a j -shaped motion. 

You want to keep count on how many times you are folding the batter. Most recipes say that you should not have folded it more than 80 - 100 times. It depends on the factors that are present in your kitchen that day. Humidity, the temperature outside, and the temperature in your kitchen can all affect the quality of the macarons. 

You are going to fold another third into the macaronage and count to twenty. 

Do this one more time, adding the last third into the bowl. You want to count twenty folds. This will mean that you have counted sixty times. Once all of the dry ingredients are in the egg whites, you are going to fold until you can make 1 or 2 figure-eight patterns with the ribbon of the batter. 

This mixture should look and feel like coarse sand. 

At this point, you are going to transfer the batter to a pastry bag with a large rounded tip or a ziplock bag with one corner cut off. 

Begin to pipe the macarons into 1 ½ inch circles on your prepared parchment or silicone lined baking sheets. Making sure to space them out a couple of inches apart.

When the cookie sheet is filled, lightly tap them on the counter a few times to remove air bubbles. 

This is the most important part, make sure to let them sit out for 30-60 minutes. Once they are ready, the tops are dry to the touch and they don’t stick to your finger. 

You are going to preheat the oven to 300 degrees Fahrenheit. Bake one cookie sheet at a time, for 16 to 18 minutes. 

Let them cool completely before removing the shells from the parchment paper. 

For the filling for these cookies, I used ⅔ cups of powdered cocoa. And heavy cream. 

Filling the cookies gets messy. But fun.

The recipe itself was really easy to follow. If I had followed it to the T like I was supposed to. I am sometimes impatient when it comes to waiting for food. So, I didn’t let the macarons sit for that long, and they did not grow the legs that they are known for. I served them to my family and one of my little ones said “Mommy, you’re making us poop?” As she asked that though, she ate it and said “this poop tastes yummy.” That was funny.

Sometimes, recipes don’t turn out well. But sometimes, the only factor that should matter is the taste. I hope you liked this recipe, make sure to like and subscribe for more recipes like this one in the future. Vadish, Dag Dag. 

Show the original author some 💖💖💖 Rosanna Pansino

Printable version of this recipe: on the blog

Feel free to support me on:

🐥Patreon 🐥 Kofi 🐥 Facebook 🐥 Pinterest 🐥