#powder recipe

[esoteric-chaos]

Eye Opener - Powder

This powder is more of a persuasion powder I made. It can be used for the self or within spellwork. Carry it with you to help you open your eyes to certain situations and see through deception. Use within spellwork to make someone open their eyes to toxic situations and with the added ingredients a boost to help heal from the situation.

Some of these ingredients have traditional meanings like Rosemary and others are my UPG of what felt right to use. You may swap out what feels more right for you but this is a basic recipe.

Items 

Rosemary - Mental clarity and growth

Peppermint - Awareness

Sage - Opening eyes, wisdom

Dill - Mental clarity

Garlic - Inner strength

Oregano- Healing

Lemon peel - Mental clarity

Thyme - Healing

Mortar and pestle 

(Alternative) Small electric grinder 

Jar to keep powder in

Instructions 

Cleanse items

Speak your intentions into the herbs and direct them to what their job will be

Grind them together

You have the option here to say whatever blessing or chant you’d like to use while you are grinding the herbs to add extra oomph

Place items in chosen cleansed and clean container

Ta da you are finished! You may place this on your altar with a lit white candle to help give it more power or place it on a deity altar to help bless it.

Now the fun part about powders is you can wear them like a body powder, use them in candle spells, sprinkle in your room (be weary when you live with pets) and use them in baths.

Want to check out my other posts? Look at my Masterpost

[toyastales]

No-Bean Chili

[vegan-nom-noms]

No Bake Hazelnut Protein Cheesecakes

[crim50n-r8er-reblogs]

Poorman’s 🍦Ice Cream🍦from 1949

[fullcravings]

Homemade Powdered Sugar Donuts

[daily-deliciousness]

Cherry blossom matcha sakura latte

[izvmimi]

your f/o is deep in your guts trying desperately not to nut, but you're so warm and wet and squishing against them just so and you sound so cute and perfect... anyway, what are they thinking of to stay focused?

[aesethewitch]

I think the reason garlic lovers (me included) are always like, "that isn't enough garlic, double it" is because we're cooking all the damn flavor out!! Like, yeah, sometimes you need more. But listen. Listen. If you want that mega sharp flavor? Ultra garlicky goodness?

Don't saute your onions and garlic together and then throw your other veggies or whatever in the pan. Don't do it! Garlic's flavor becomes super mellow as it cooks, which is why you can't taste its telltale sharpness in the end. If you saute it for 10 minutes, that flavor will basically be gone, and you'll need two or three times as much to replace it when you want that zing of garlicky goodness!!

Mince up those measly two cloves and throw them in for only the last minute of cooking. You'll get that tasty garlic aroma and flavor without using a whole head.

[one-time-i-dreamt]

Banana brownie cake

Ingredients:

6 ripe bananas

240 grams of almond or peanut butter (1 cup)

1 table spoon of coconut oil

3 drops of vanilla extract

160 grams of cocoa powder (2/3 cup)

chocolate chips and/or thinly sliced almonds as sprinkles

1. heat the oven to 200 degrees Celsius/400 F

2. mix it all together in a bowl, first with a spoon to smoosh the bananas, then use a mixer for 2 minutes to get a nice, even consistency

3. put a baking sheet on a baking pan, pour the mix in

4. sprinkle chocolate chips and/or thinly sliced almonds on top before popping it in the oven for 25 minutes on 180 C or 350 F

5. wait for it to cool

Enjoy!

[shoku-and-awe]

Ingredients

Nonstick cooking spray or unsalted butter, for greasing the pan

141 grams (10 tablespoons) unsalted butter, cut into 1-inch pieces

63 grams (¾ cup) Dutch-process or natural cocoa powder

2 teaspoons vanilla extract

267 grams (1 ⅓ cups) granulated sugar

5 grams (1 ½ teaspoons) Diamond Crystal or ¾ teaspoon Morton kosher salt

100 grams (2 large) eggs

110 grams (½ cup) sourdough starter discard (unfed, 100% hydration)

85 grams (3 ounces, ½ cup) chopped bittersweet chocolate or chocolate chunks/chips, divided

Flaky sea salt

Heat the oven to 375ºF with a rack in the center. Spray an 8×8-inch metal square cake pan with nonstick cooking spray, then line with parchment (see steps and diagram above), leaving an overhang on all four sides. 

Place the butter in a small saucepan or skillet over medium heat. Melt the butter until it starts to foam and sputter, 2-4 minutes. Whisking often, continue to cook the butter until it starts to quiet down, smells nutty, and turns deeply golden brown, another 3-5 minutes. As you whisk, try to lift any browning milk solids that are stuck to the pan. Remove from the heat and immediately pour into a large heatsafe bowl placed over a digital scale, making sure to scrape in as many browned bits stuck to the pan as possible. You should have about 113 grams of butter remaining.

Immediately whisk the cocoa and vanilla into the warm brown butter until smooth. Whisk the sugar and salt into the brown butter mixture until combined. Beat in the eggs one at a time, whisking vigorously to combine, about 1 minute (after the first egg the mixture will look lumpy and separated but after beating in the second it will form into a smooth, glossy mixture). Fold in the starter discard until combined, then fold in 59 grams (2 ounces, about 6 tablespoons) of the chopped chocolate.

Pour the batter into the prepared pan and smooth as needed to make an even layer. Sprinkle over the remaining chopped chocolate. Bake until a tester inserted into the center comes out with some moist (not totally gooey) crumbs, 29 to 32 minutes. Immediately sprinkle the surface with flaky salt, then let cool for at least 35 minutes, but ideally 1 hour—these are fudgy! (If you can, let the pan cool at room temperature for at least 15 minutes so it’s not searing hot, transfer the pan to the refrigerator and chill for at least another 15 minutes, or up to overnight.)

Lift the brownies out of the pan by the parchment and place on a cutting board. Cut into pieces (I like cutting the batch into 9 large, 12 medium, or 16 bite-sized pieces). Brownies will keep in an airtight container at room temperature for up to 5 days, in the fridge for up to 10 days (I love cold brownies, this is my preference), or in the freezer for up to 4 months.

[buried-in-stardust]

The process of making a realistic salmon out of mantou (馒头; steamed bun).

Video of taking apart finished product here.

[eng by me]

[toyastales]

Puppy Chow COOKIES!

[vegan-nom-noms]

CHOCOLATE BERRY FROYO CUPS (VEGAN HIGH-PROTEIN)

[crim50n-r8er-reblogs]

☕️COFFEE LOAF☕️ FROM 1959

Damn that eye makeup is stunning.

I wonder if a friend did it for him.

[fullcravings]

Strawberry Jelly Donut Muffins

[daily-deliciousness]

Lemon crinkle cookies