#my recipe :]

[nihonnojihifukainomajonoseiiki]

I made some strawberry freezer jam for a love spell.

This strawberry freezer jam will not only bring sweetness but will also carry your love magic, manifesting the intentions you’ve infused in it.

Ingredients

2 cups fresh strawberries, hulled and mashed (symbolizing love and passion)

1 ¾ cups sugar (for sweetness in love)

4 tablespoons lemon juice (for clarity and purity in relationships)

1 packet of powdered pectin

A pinch of pink Himalayan salt (for protection in love)

Instructions

Clean your workspace and set the mood with candles or rose quartz. Focus on your intentions for love and affection as you begin.

In a bowl, gently mash the strawberries while visualizing the sweetness and love you want to attract or strengthen.

Combine the sugar, lemon juice, and mashed strawberries. Stir in the powdered pectin and mix thoroughly. If using rose water, dried petals, or vanilla bean, add them now.

As you stir, repeat a love-focused affirmation, such as: “With sweetness and love, this jam I create, To nurture the bonds and open the gate. A love that is pure, a love that is true, Let this magic work, through and through.”

Let the mixture rest for 10 minutes to allow the flavors to meld and the pectin to activate.

Pour the mixture into a clean glass jar, leaving a bit of space at the top for expansion in the freezer. Seal tightly.

Place the jar in the freezer. As you do, visualize the love energy being preserved within the jam.

Use a spoonful of the jam in a romantic breakfast with your lover or crush.

[milkbreadtoast]

Hey guys random but I wanna share this spinach pasta recipe I improvised the other day bc it's really east and tasty and a nice way to eat my greens... I've eaten it for the last several meals lol

sauce recipe (1 serving)

fresh spinach several(3?) handfuls (blended with sauce)

oat milk ~1/3 c (or a diff unsweetened milk)

small pat of butter(flavor) + 3 spoonfuls olive oil

lots of black pepper + couple shakes garlic powder (or minced garlic)

tiny pat of miso/deonjang (if u dont have it, just add more cheese, or some salt to taste)

Lots of pecorino romano or parmesan cheese (or both)

+

more handfuls spinach to eat w pasta whole, opt (several/3 handfuls; keep in mind spinach shrinks a lot when cooked) (cooked in microwave, with sauce liquid)

more cheese, black pepper, parsley etc for serving

Note: need a blender to make the spinach sauce green. I used a small bullet blender. If you don't have a blender, just cook and eat the spinach pieces whole alongside the pasta instead of blending it w the sauce, like an alfredo cream sauce.

With whole spinach pieces:

>combine sauce ingred in tall, microwave safe bowl except spinach & cheese; microwave 30 sec to melt butter/miso and mix thoroughly

>add several handfuls of spinach to the sauce liquid; this is the whole spinach pieces.

>cover + microwave for 1 min /until the spinach leaves are completely wilted and tender but still green

if u dont have a blender you'd be done here (microwave longer to reduce, add more cheese/oil to make it thicker, etc)

>add 2-3 handfuls fresh spinach into bullet blender and pour in most of the sauce liquid; Blend until fully broken down into a creamy green sauce. (add a splash more milk if it's not blending)

>combine w rest of sauce in the bowl; add cheese and microwave 30+ sec more uncovered (*i add cheese at the end bc it's harder to blend with the spinach)

Without whole spinach pieces (just green sauce): combine all sauce ingred Including spinach into bullet blender; blend until fully combined; transfer to bowl & microwave 1 min + longer as needed to reduce (uncovered)

Pasta:

> boil pasta in salted water according to directions (go a min under and test if its cooked, for al dente pasta)

> drain + return to pot, add the sauce + stir

note: if doing this method u can also make the sauce in the same pot instead of using a microwave; after draining the pasta, leave it in strainer, and make the sauce in the same pot and simmer... turn up the heat to boil + reduce as desired, then add the pasta back in and stir until hot. (If i was making a bigger portion for multiple ppl i'd prob do this)

USING LEFTOVER COOKED PASTA (this is what i did, bc i had made a lot of pasta a few days ago, and had the leftovers stored in fridge):

> microwave pasta by itself in a bowl/plate for 1 min, covered

> add the hot sauce on top of hot pasta (microwave first if it's not hot enough)

(^i microwave sauce + pasta separately to ensure the pasta stays al dente btw... if u microwave sauce with pasta it gets soft)

(If making large batches ahead I'd store the pasta and sauce separately for the same reason... I'd prob do the same thing I did, make a large batch of pasta and then make the sauce right before eating... I just hate soft pasta tho so if u dont then dw abt it🫡 lol)

> Top w extra cheese, black pepper, parsley and serve/eat immediately!!

[carouselcometh]

The Glass Coffin Mocktail! In honor of my most beloved and favorite Saw trap 5ever :)

[rats-are-cute-recipes]

Performer's Tea

I do community theatre, and after rehearsals, my throat ends up dry and painful. I like to make this tea to soothe it. It works well for singers, actors, or anyone else using their voice. Makes enough for one serving but can easily be multiplied so you can share it with the whole cast.

Ingredients

♡ 1/4 tsp ground cinnamon

♡ 1/8 tsp ground turmeric

♡ 1 tsp ground ginger

♡ ≈1 cup boiling water

♡ 1 tsp honey

♡ 1 tsp lemon juice

Instructions

☆ Bring water to a boil in kettle. If using an electric kettle, set it to "Herbal". This should be around 212°F or 100°C

☆ Add ground spices to a teacup or mug.

☆ When water has boiled, pour small amount into cup and mix until consistency of paste. Then slowly add desired amount of water, stirring continuously

☆ Stir in honey and lemon juice

[edwinspaynes]

Now u have to share this famous recipe 😛

Healy's Amazing Aubergine Sandwich

RECIPE MAKES 2 SANDWICHES.

You'll need:

1 loaf of Trader Joe's foccassia bread made with sun-dried tomatoes and parmesan (I may one day experiment with making my own, but I love the Trader Joe's one)

1/2 large aubergine

2 heaping tablespoons pesto (I usually make it myself, but Barilla pesto works in a pinch)

1/2 log goat cheese with herbs and spices

Olive oil for cooking

A dash of salt

A dash of pepper

Directions:

Preheat the oven to 400 degrees Fahrenheit.

While it preheats, cut up the 1/2 aubergine into thin slices. Cut those slices into quarters.

Take your 1/2 goat cheese log and crumble it into a bowl. Set the bowl aside.

Fend off any cats that start bothering you for cheese.

Put the foccassia in the oven and set it to bake for 11 minutes.

Pour olive oil into a frying pan and heat it up on the stove until it's very hot. This usually takes about 1-2 minutes.

Pour the aubergine into the pan.

Fry the aubergine for 5 minutes on medium heat. If needed, add more olive oil halfway through.

Set the aubergine aside when it finishes frying.

Fend off any lingering cats until the foccassia is done.

Take the focassia out of the oven and transfer it from a baking sheet to the cutting board.

Make sure that it is upside down on the cutting board.

While the bread is still hot (but not so hot to burn you), cut it into quarters. Again, be careful not to burn yourself.

Spread half the goat cheese onto 1 and the other half onto 3.

Place half the aubergine on 1 and the other half the aubergine 3.

Spread 1 tablespoon of pesto onto 2 and 1 tablespoon of pesto onto 4.

Let sit for 3 minutes (so the heat from the aubergine and bread melts the goat cheese.

Put 1 and 2 together to form one sandwich. Put 3 and 4 together for form another.

Eat one sandwich.

Put one in a Pyrex container in the fridge. It's good cold too and you can have it tomorrow!

Note: I usually get 2 pieces of focassia bread because it enables me to do the recipe twice for 4 sandwiches. This stops me from wasting the other aubergine half and goat cheese log half.

[ladysnowangel]

Root Beer Ice Cream

[eldritchdemonfox]

Hey hey here have a recipe

Penis Envy

absinthe

ginger beer

sprite

dollop of clover honey

licorice stick for garnish

Enjoy!

[nayyerahsworld]

Pampering my kitchen by some cinnamon rolls 🤍🍯

[bloodpressurecuff]

ok covid isolation korean chili

4 tbsp butter 1 yellow onion diced 3 garlic cloves minced 1 lb ground beef salt and pepper 5 tbsp gochujang generous pour of cholula scoop of cocoa powder pittance of cumin and oregano 1 cup irish stout 15 oz fire-roasted tomato sauce 500ml sagol gomtang 1 can of bushs baked beans

[hello-delicious-tea]

Butternut Squash, Mushrooms, and Sage Brown Butter Galettes

Crust: (from Smitten Kitchen, with added vinegar and salt) 1 1/4 cups (165 grams) all-purpose flour 1/2 teaspoon fine sea salt 8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cut into pieces 1/4 cup (60 grams) plain yogurt or sour cream 3 to 4 tablespoons (45 to 60 ml) cold water 1/2 T white fig balsamic Make crust - I use a food processor because I have a three year old. You just put the dry ingredients in and the butter and pulse until the butter is pea-sized, then add the wet (pre-mixed together) and pulse till it comes together. Then chill for an hour or so. Then cut into four pieces and roll thinly (a little less than an eight of an inch thick, I think).

Filling:

1 lb cremini mushrooms, sliced 6 leaves sage 2-4 T butter salt garlic or granulated garlic 1 medium butternut squash, cubed garlic or granulated garlic powder 2 sage leaves olive oil (browned butter would be good here too, if you made it and divided it before you cooked the mushrooms) ancho chili pepper (light - again, depth of flavor) thyme (light! flavor should be sage, not thyme) salt Feta Cheddar 4 T Cream cheese, warmed or otherwise softened Brown butter, toast sage leaves. Cook mushrooms in browned butter with salt and LIGHT garlic - you're trying to add depth of flavor here, not make garlic-flavored mushrooms. Meanwhile, steam the squash for 6 or 7 minutes in the microwave (covered container - I like to use a lidded casserole dish), then roast at 400 till browned. Mix cooled mushrooms with feta and cheddar. Add roasted squash. Mix. Taste for salt. Smear cream cheese, 1T per galette, in the center of each, leaving a rim of about an inch, inch and a half. Add filling on top. Fold the rim over so the filling doesn't ooze out. Add an egg wash if you have time and energy. Bake 35 minutes or so at 400, till browned.

[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.

[windandwater]

Potato, Ham, and Leek Soup

Photo from this recipe but it's not the one I used. I ended up doing so much different that it ended up being worth writing out a new recipe.

It's been a minute since I did a what I made this week (haven't felt like cooking, wonder why) but I see no reason for that to mean I've stopped.

Recipe I used under the cut.

This is adapted somewhat from a Spruce Eats recipe that has disappeared from the internet (including the Wayback Machine, yeesh) and this recipe.

There are other ways to make this soup but since this was the easiest for me I'm documenting the specific way I did it.

Ingredients

3 cups chicken stock, 3 cups water (3 tablespoons chicken bouillon in 6 cups water)

1 large onion

3 medium leeks

3-5 cloves garlic

1/4 cup butter (1/2 stick)

2 pounds golden potatoes

1/4 teaspoon dried thyme (crumbled)

1 cup heavy cream

1 deli boneless ham steak or 8 oz thick deli ham slices

Salt to taste

Optional garnishes: shredded cheese, sour cream, green onions, croutons

Instructions

Make chicken broth (if using bouillon) and set aside.

Slice ham into small chunks. Fry in a medium pan over medium heat until brown & crispy. Set aside.

Peel & chop onion finely/into small chunks. Set aside. Mince garlic & set aside.

Cut off the root end and all of the dark green tops from the leeks and discard. Slice the white leeks in half. Rinse the leeks under cold water while separating the layers to dislodge any clinging sand, if necessary. Slice the leeks thinly. Set aside.

For a pureed soup, wash & peel potatoes and cut into small chunks. For a more rustic soup, wash potatoes thoroughly and cut into small chunks. Set aside.

If you have a bag of potatoes that's a little over 2 pounds, in this case that's better. You can go a little over for a thicker soup.

Heat the butter in a large pot over medium heat. Add the chopped onion, sliced leeks, and garlic and saute until softened and golden in color, stirring frequently.

To the onions and leeks, add the cubed potatoes, thyme, and chicken stock, and bring to a boil. Add salt to taste. Cover the pan and reduce the heat to low. Simmer until the potatoes are fork-soft.

Cool potato and leek mixture slightly. To puree, either run through food processor or beat with egg beater until desired texture is reached. Especially if using unpeeled potatoes, it is ok for them to be a little chunky. It's not lazy, it's rustic. The soup will thicken further after the next step and after it sets.

Return to pan and add cream and ham. Cook an additional 2 to 3 minutes.

Serve hot with the garnishes of your choice. I can deeply recommend shredded sharp cheddar cheese for this one. Substitutes & Notes:

Tip copied directly from the original recipe: Processing hot liquids in a blender will produce steam which can blow the lid off the container, potentially causing a mess and possible burns. To blend hot foods safely, fill the blender about one-third full, and never over half full. Loosen the center cup in the lid. Place a thick folded kitchen towel over the lid and hold it down firmly while you pulse or blend.

Note: same thing if you beat the potatoes, make sure whatever they're in is half full and you stand back a bit if they're still hot.

Chicken broth: Substitute 6 cups of chicken stock if it's easier for you. Listed above is my hack for not having to buy stock and instead use bouillon which is more shelf-stable and easier for me to store, but do whatever works in your kitchen. If you want to make this vegetarian, sub vegetable broth (and forego the ham of course), but you definitely want to use broth or stock and not water.

Potatoes: I always prefer to use golden potatoes for the flavor and texture, but recipes for this soup sometimes call for russet potatoes and if you prefer them, go for it.

Ham: You can sub bacon if you want, I'd just cook & add it exactly the way I did the ham, maybe chop it up after frying it.

Ham Again: The original recipe calls for a ham bone or ham hock, which is exactly how I don't like to eat ham. However if you prefer you can add this when you add the liquid & potatoes, remove it the bone when you're ready to puree (and chop the meat at this time if you need to, adding it back in after pureeing). You can then toss the bone or save it for future cooking.

You can also leave out the ham entirely but I put it in there for the protein. Saves me having to cook something else.

The real trick to this recipe is the mix of onion & leek for a stronger onion flavor, and the butter. Don't skimp on the butter. Trust me on this one.

Dairy substitutes are not my area of expertise so if you want or need to forego dairy, I'd look up a different recipe or do some research on what would work.

[ferocioustrout]

a pinch of salt. a cup of flour. a dang of ronpa

[carouselcometh]

THE WORKING VACATION MOCKTAIL!!!!!!!!!!! BECAUSE WHO SAYS YOU SHOULDN’T TAKE SOME TIME FOR YOURSELF?

[rats-are-cute-recipes]

Penne Alla Vodka

I am constantly craving this dish. I have tried different store-bought sauces, but I find they all taste a little too much like spaghettios. This recipe does not taste like spaghettios, because spaghettios are gross. Be extra careful when buying vodka, because most brands are made from gluten-containing grains.

Ingredients

♡ Package gluten free pasta (preferably penne)

♡ 1 Tblsp olive oil

♡ 2 Tblsp butter

♡ 1 clove minced garlic

♡ 1/4 cup vodka*

♡ 8 oz tomato sauce

♡ 1/4 tsp onion powder

♡ 1 tsp oregano

♡ Fresh basil, chopped, to taste

♡ Parsley, chopped, to taste

♡ 3/4 cup cream

♡ Salt and pepper, to taste

♡ Shredded parmeson, to taste

*I recommend Tito's, but other gluten free brands include Smirnoff, Grey Goose, and Deep Eddy. Whether or not all vodkas are gluten free is a subject of debate as some say the distillation process removes gluten, but I err on the side of caution and only use vodka made from gluten free ingredients.

Instructions

☆ Cook pasta as instructed

☆ Add olive oil and butter to pot over medium-low heat. Saute garlic

☆ Stir in vodka and let cook down until about half of original liquid is left

☆ Stir in tomato sauce, herbs, and spices. Then stir in cream and let thicken. If mixture becomes too thick, add some pasta water.

☆ Stir cooked pasta in with sauce

☆ Serve topped with parmeson cheese

[seaside-writings]

🍌🍞 CeCe's Honey Banana Bread 🍞🍌

Hiya there, everyone! So this is a little different from my usual post, but I've wanted to share some of my favorite recipes with you all for a while now. I figured since I can't cook for you all in person, I can at least share the recipes I love so you can make them yourselves.

So this first recipe is my honey banana bread recipe that I've been making for about a year now; I hope you all enjoy it, and if any of you make it, please send me pictures so I can see them.

I hope you all stay blessed and safe throughout your day.

Lots of Love & Wishes: Celia 💙

Wet Ingredients:

1 cup of honey

2 to 3 ripe bananas mashed (It depends on how big the bananas are.)

2 eggs

1/3 cup of vegetable oil

1 tsp of vanilla extract

1/4 cup of milk (You can use whatever type of milk you like, I use whole milk because it makes the bread fluffier in my opinion.)

Dry Ingredients:

1 3/4 cups of flour

1 tsp of baking soda

1/2 tsp of salt

1 tsp of ground cinnamon

Instructions:

Preheat oven to 325 degrees Fahrenheit.

Grease and lightly flour a 9 x 5-inch pan.

In a cereal bowl mash up your bananas until it's almost a pudding constancy, then add in your milk and whisk until combined.

In a medium-sized bowl mix together your flour, baking soda, salt, and ground cinnamon.

Then in a large bowl whisks together your honey and oil, before adding in your eggs.

When all three are mixed together add your banana milk mixture until everything is blended together.

Once all your wet ingredients have been combined continue to stir while slowly adding all of your dry ingredients.

After that continue stirring everything together until all of the dry ingredients are mixed in with the wet.

When that's done pour into your pan and sprinkle more cinnamon on top for a little more flavor.

Then put it inside the oven and bake for 55 minutes to 1 hour.

And there you have it honey banana bread!

Small Flavor Tip: You can add other things like chocolate chips, dried fruits, and nuts to have it fit your taste a little bit more. I don't really like those with banana bread so I'll usually spread honey or apple butter on a slice.

I hope you all enjoy it!