#smooth as butter rich as cream

[jajanvm-imbi]

Just say, please stay

Look my way

Just Look My Way - (Official Video) // Helluva Boss

[artofmaquenda]

Here’s my very first chestnut chocolate pie! 🍫🌰 It was so much fun to make and feels like the perfect autumn treat. 🍂 Just a heads up, it’s super rich! I’m still full the next day! 😆

I used this recipe: https://myfoodblog.nl/recipe/kastanjetaart-met-chocolade-lekkere-herfsttaart/

Here is the translated recipe:

Homemade Chestnut Puree:

Choosing Chestnuts: Go for fresh (sweet!) chestnuts, and make a small cut on the rounded side of each nut.

Roasting: Place the chestnuts on a baking sheet and roast them in the oven until the cuts open up (I personally cooked them for 10 minutes, but test it out for yourself to see if they are ready).

Peeling: Let the roasted chestnuts cool a bit and peel them while they are still warm.

Making the Puree: Put the peeled chestnuts in a food processor and pulse until you get a silky-smooth puree. Is it still grainy? Then add a very small amount of water. (I personally kept a lot of chunks in it because I like that).

Seasoning: Add a pinch of salt and a hint of vanilla extract to taste.

With this homemade chestnut puree, you’ll add an authentic autumn touch to your chocolate cake, making it not just a dessert but an experience. It's a fun autumn activity to go chestnut hunting together—just make sure you’ve got sweet chestnuts. Only those are safe to eat! Otherwise, you can also use store-bought chestnut puree. 😊

Ingredients

For the base:

50 grams of unsalted butter (or plant-based butter), melted 3 eggs 85 grams of granulated sugar 40 grams of (gluten-free) flour 40 grams of cocoa powder For the topping:

435 grams of chestnut puree (unsweetened) 2 eggs 1 tbsp cornstarch + 3 tbsp cold water 300 grams of chocolate (preferably milk chocolate) 600 ml heavy cream Supplies

Large springform pan lined with parchment paper Hand mixer or food processor Instructions

Prepare the base: Preheat the oven to 190°C (fan oven).

Beat the eggs and sugar until light and frothy. Add the cooled melted butter, then fold in the flour and cocoa powder. Pour the batter into the prepared springform pan and bake for about 10 minutes until set. Continue with the rest of the cake:

Whip the chestnut puree with the eggs and set aside. Pour half of the cream over the chocolate and melt it in a bain-marie. Whip the remaining cream until stiff. Mix the chestnut puree, cornstarch mixture, and melted chocolate, then fold in the whipped cream. Assemble and bake:

Spread the mixture over the chocolate cake base and bake for about 40-50 minutes until set. Allow the cake to cool completely, then chill in the fridge for at least 2 hours.

I personally added way more chestnut mash than is mentioned in the recipe, and I used the garnish from another recipe (didn't have everything at home but I used what I have):

Garnish ▢1 tsp cinnamon powder ▢1/2 tsp cloves ▢1 tsp ginger ▢1 tsp chili pepper ▢3 tbsp cocoa powder ▢1 tbsp powdered sugar ▢pinch of sea salt

[foodshowxyz]

Chocolate Pumpkin Layer Cake with Maltesers

Ingredients

For the Cake:

• 1 3/4 cups (220g) all-purpose flour

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

• 2 cups (400g) granulated sugar

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup (240ml) whole milk

• 1/2 cup (120ml) vegetable oil

• 2 tsp vanilla extract

• 1 cup (240ml) boiling water

For the Pumpkin Filling:

• 1 cup (240g) pumpkin puree

• 1/4 cup (60ml) heavy cream

• 1/4 cup (50g) brown sugar

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened

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

• 4 cups (480g) powdered sugar

• 1 tsp vanilla extract

For the Chocolate Ganache:

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

• 1 cup (240ml) heavy cream

For Topping:

• 1 cup crushed Maltesers (chocolate malt balls)

• Caramel sauce for drizzling (optional)

Instructions

Making the Cake:

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

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

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

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

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

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

Making the Pumpkin Filling:

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

Making the Cream Cheese Frosting:

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

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

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

Making the Chocolate Ganache:

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

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

Assembling the Cake:

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

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

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

Serving:

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

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

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

[lilmissnatcat24]

for no other reason than i worked at an ice cream shop for eight years, here's what ice cream the mass effect characters would eat

shepard: neapolitan, strawberry for their paragon side, chocolate for their renegade, vanilla to balance

garrus: moose tracks, but will pick it apart just for the peanut butter cups and give shepard the leftovers

tali: literally any booze flavored ice cream

liara: mint chocolate chip because she secretly kind've fucks with the taste of toothpaste but will never admit it out loud

kaidan: butter pecan. it's not everyone's favorite, but it's his, and he's totally cool with it

ashley: whatever the 2183 equivalent to the tonight dough. cookie dough chunks, brownie chunks, butterscotch, chocolate chips, malt chunks, everything

wrex: this man is old as balls!!!!!! rum raisin!!!!!!!!!!!!!!

joker: lemon sherbet. you cannot tell me that man is not lactose intolerant

miranda: cherries garcia, little bit sweet, little bit tart

jack: the most sickening sweet shit you can think of. cotton candy with marshmallow superman with a side of sugar

jacob: some sort of dark chocolate peanut butter ice cream that sounds good in theory but in reality you can only take like 3 bites of before you get a tummy ache

zaeed: banana splits that he likes to mash together with a spoon and eat like some deconstructed milkshake

kasumi: the weird avant gard shit you see in hipster vegan shops, like some bacon sweet potato rosebud ice cream

mordin: coffee ice cream, because he likes the taste of coffee but if he were to actually drink it he would spontaneously combust

grunt: those froyo shops that were everywhere in 2014 where you could make a bowl with like 5% froyo and 95% other toppings and it cost 14 dollars

thane: doesn't like ice cream because it reminds him of how he abandoned his child and how his wife is dead and he could never go back to the life he left behind, the life of stability, because his body is engineered for a deadly purpose and he can never atone for his sins rocky road

samara: this woman is old as balls!!!!!!!!!!!!! pistachio!!!!!!!!!!!

legion: tried vanilla ice cream. too sticky, got stuck in his wiring.

james: one of those brownie sundaes that weighs approximately 5 pounds and is majority whipped cream

steve: chocolate chip. classy, just like him ;)

traynor: something smooth and rich and velvety and inexplicably sexy, like raspberry chocolate chunk

edi: takes the idea of ice cream a little too literally and just has a bowl of heavy cream with ice cubes. is confused why everyone is disgusted.

javik: ice cream is for primitives (peaches and cream)

[lisaloutwo]

Meal 1 (9:00 AM): Blended Breakfast Purée

• McDonald’s Big Breakfast with Hotcakes (3 orders): 4,020 calories

• 6 Hash Browns: 960 calories

• Large Caramel Frappuccino: 470 calories

• Maple Syrup and Extra Butter: 450 calories

Preparation:

Blend the Big Breakfasts, hash browns, syrup, butter, and frappuccino into a smooth purée. Add water or milk as needed to reach a thin enough consistency for a funnel.

Total: 5,900 calories

Meal 2 (11:00 AM): Doughnut and Coffee Smoothie

• Krispy Kreme Original Glazed Doughnuts (12-pack): 2,280 calories

• 6 Chocolate Iced Doughnuts: 2,280 calories

• 2 Cinnabon Classic Rolls: 1,760 calories

• Large Starbucks White Chocolate Mocha: 620 calories

Preparation:

Blend the doughnuts, Cinnabon rolls, and white chocolate mocha into a rich, sugary purée. Add water, milk, or cream to thin out the texture.

Total: 6,940 calories

Meal 3 (1:00 PM): Pizza and Soda Purée

• Pizza Hut Large Stuffed Crust Meat Lovers Pizza (2 pizzas): 6,960 calories

• Garlic Cheese Breadsticks (8 pieces): 2,320 calories

• 2 Large Pepsi (32 oz): 400 calories

Preparation:

Blend the pizzas, garlic breadsticks, and Pepsi together into a savory purée. Add additional soda or water as necessary to thin out for the funnel.

Total: 9,680 calories

Meal 4 (3:00 PM): Burger and Fries Shake

• Five Guys Bacon Cheeseburgers (3 burgers): 3,180 calories

• Five Guys Large Fries (3 orders): 3,930 calories

• Five Guys Large Chocolate Milkshake with Whipped Cream (2): 2,000 calories

Preparation:

Blend the burgers, fries, and milkshakes together to create a rich, thick purée. Add more milkshake or milk as needed for consistency.

Total: 9,110 calories

Meal 5 (6:00 PM): Nugget and Fries Combo Purée

• McDonald’s 60-piece Chicken McNuggets: 2,820 calories

• 3 Large Fries: 1,470 calories

• 4 McDonald’s Apple Pies: 920 calories

• 2 Large Coca-Colas: 620 calories

Preparation:

Blend the McNuggets, fries, apple pies, and Coca-Cola together. Use additional soda or water to ensure smoothness.

Total: 5,830 calories

Meal 6 (9:00 PM): Dessert Frenzy

• Dairy Queen Large Oreo Blizzard (2): 2,280 calories

• Large Brownie Batter Blizzard: 1,340 calories

• 2 Cheesecake Blizzards: 2,280 calories

Preparation:

Blend all Blizzard desserts together for a thick, ice cream-based purée. Add some milk or cream to reach the desired consistency.

Total: 5,900 calories

Daily Total: 30,360 calories

🤯🤯🤯

[literaryvein-reblogs]

Writing Notes: Food (5 Mother Sauces)

for writing your cooking and other food-related scenes

Mother sauces, first classified by French Chef Marie-Antoine Carême and later codified by Auguste Escoffier, are the starting points for countless ‘daughter’ sauces in French cuisine.

In 1833, Marie Antoine Carême published a classification of French sauces in his reference cookbook L’art de la cuisine française au XIXe siècle ("The Art of French Cuisine in the 19th Century").

These foundations are essential to traditional French culinary creations, but by adding various ingredients can be transformed into a wide range of sauces ready to enhance and complete different dishes.

The Roux

Master the making of roux (“roo”), and you will have a variety of French sauces at your fingertips.

Roux is basically cooking fat and flour together before adding in the liquid you want to thicken.

The fat used is generally butter, but oil or other fats can also be used.

The fat and flour cook together to cook out some of the floury, pasty flavor in the flour.

Cook the mixture for 5 minutes for white, 20 minutes for blond, or 35 minutes for brown roux.

The darker the roux, the nuttier the flavor.

When the liquid is added to the roux, and everything comes to a boil, the flour thickens the liquid, and you end up with sauce.

Four out of the five mother sauces are thickened by roux.

The 5 French “Mother Sauces”

1. Béchamel (“bay-sha-mel”)

Also known as a white sauce, this is a white roux whisked with milk or other dairy to make a white sauce.

White and just a tad bit thicker than heavy cream.

The flavoring is up to you, although the French like to do a little salt and pepper, while the Italians like to throw on a pinch of nutmeg.

Another traditional flavoring option is to steep the milk with a whole onion that has been studded with a couple of cloves and a bay leaf before being combined with the roux.

By itself, béchamel is quite bland, which is why it is usually cooked with other ingredients and not used as a finishing sauce.

Béchamel is classically served with eggs, fish, steamed poultry, steamed vegetables, pastas, and veal.

The sister sauces include:

Mornay = béchamel + Gruyère + Parmesan + butter

Cheese = béchamel + cheddar + Worcestershire sauce + dry mustard

Soubise = béchamel + onions + butter

2. Velouté (“vuh-loo-tay”)

It’s made similar to a béchamel, except in this case, stock replaces the milk.

A velouté is a blond roux whisked with chicken, turkey, fish, or any other clear stock.

The resulting sauce takes on the flavor of the stock, and the name is derived from the French word for velvet, which suitably describes this smooth but light and delicate sauce.

Commonly, the sauce produced will be referred to by the type of stock used, for example, chicken velouté.

Velouté is classically served with eggs, fish, steamed poultry, steamed vegetables, and pastas.

The sister sauces include:

Bercy = velouté +shallots + white wine + fish stock + butter + parsley

Normandy = fish velouté + fish stock + mushrooms + liaison

Allemande = veal/chicken velouté + liaison

Suprême = chicken velouté + cream

3. Espagnole (“es-puhn-yohl”)

Commonly known as brown sauce, this rich sauce is made using beef or veal stock, tomato puree, and mirepoix (meer-ph), which is a combination of diced carrots, celery, and onions, all thickened with a very dark brown roux.

If you’ve heard of demi-glace (deh-mee-glass), it’s nothing more than equal parts of Espagnole sauce and brown stock that has been reduced by half for an even more flavorful sauce.

Espagnole is rarely served on its own due to the strong flavors.

Espagnole is classically served with roasted meats like beef, veal, lamb, and duck.

The sister sauces include:

Bordelaise = demi-glace + red wine + shallots + bay leaf + thyme + black pepper

Châteaubriand = demi-glace + mushrooms + shallots + lemon juice + cayenne pepper + tarragon + butter

Madeira = demi-glace + Madeira wine

Mushroom = demi-glace + mushroom caps

4. Hollandaise (“hol-uhn-dehz”)

This is the one mother sauce not thickened by a roux.

Hollandaise sauce is an emulsion of butter and lemon juice or vinegar using egg yolks as the emulsifying agent (to bind the sauce), usually seasoned with salt and a little black pepper or cayenne pepper.

Heat control is essential here to prevent curdling of the sauce, and therefore, it is usually done in a double boiler.

Hollandaise sauce is classically served with eggs (Eggs Benedict), vegetables (especially asparagus), light poultry dishes, and fish.

The sister sauces include:

Béarnaise = hollandaise + shallots + tarragon + chervil + peppercorns + white wine vinegar

Chantilly = hollandaise + whipped heavy cream. The tomato sauce is classically served with pasta, fish, vegetables, polenta, veal, poultry, bread, and dumplings such as gnocchi.

5. Tomate (“toe-maht”)

Sauce tomate, better known as tomato sauce, is based on tomatoes.

A roux is traditionally used in making tomato sauce, but many chefs skip it because the tomatoes themselves are enough to thicken the sauce.

The classic sauce tomate is made with salted pork belly, onions, bay leaves, thyme, pureed or fresh tomatoes, roux, garlic, salt, sugar, and pepper.

If you don’t want to get that fancy, you can leave out the pork belly and roux to make a standard tomato sauce.

The sister sauces include:

Creole = tomato sauce + onion + celery + garlic + bay leaf + thyme + green pepper + hot sauce

Spanish = creole sauce + mushrooms + olives

Milanaise = tomato sauce + mushrooms + butter + cooked ham

Sources and other related articles: 1 2 3 4 5

If these notes inspire you in any way, please tag me, or leave a link in the replies. I would love to read your work!

More: On Food

[siren-sashimi]

Sweet spot HC Scenario; [Marquis Vincent de Gramont x pastry chef!reader]

notes: Based on an anonymous request. They meet before Vincent owns the title of Marquis. Assumed the reader and Vincent speak French with each other.

☞ So here it goes: It's the time shortly before Vincent intrigues himself into the position of the Marquis de Gramont. Still working as practicing assassin, starving for luxury, well and a breakfast after this shit night, he drags himself through the dawn, through the streets of Brussels. There're a few bakeries open, here and there but none look good enough for his taste, nothing hand made, too fatty and sugary ready mades just shoved in the oven. No he looks for something in which the balance of butter so well beaten it's almost creamy white, the flour, taste thick, the caster sugar a compliment to not a compensation for taste. He passes by a more highclass looking establishment, the fancy one with glass windows installed with the intend for the passerby's to see how the baker's are baking fresh bread, sweets, baps, cakes, and anything else human hands are capable to make out of flour. It is the bakery in which you start your formation as pâtissier, as apprentice relegated to cover the (too early) hours. You just tried out your new variant with you're still critical about: A croissant with pistachio-cream-filling. The cream tastes too strongly against the unique yet delicate nut flavour, overpowering instead of transporting the flavour.

☞ Just one minute, a single minute after the shop officially opens a roughed up looking guy stares (good grief, his big eyes and gaunt features make for a unsettling stare) at the displayed goods. Expensive clothing is nothing uncommon in Brussels (after all, not incorrect joke has it that Belgium's population is by half only European parliamentarians) but in this state, you really hope that you don't have to take care of an entitled rich prick at 6.02am... ☞ So far he orders a coffee (one of the pricey Middle Americas blends, two spoons of sugar) and your pistachio croissant variant. In spite of your initial hesitance... you would be curious how the guests like it. ☞ From the corner of your eyes you see him closing his eyes in a relaxed manner after his first sip of the coffee (good), slightly nodding when he bites of the tip of the croissant (good too, a good croissant should be something you can bake in your groggy half sleep), he bites closer to the middle, where the filling is. A crease between his brows (not good). ☞ "Pardon ? Qui l'a fait?" (Excuse me? Who made this?) "C'était moi, monsieur. Comment pourais-je vous aider?" (That was me, Sir. How can I help you?) His face contorts for a bit. "For this price..." he starts, you can smell the trouble from 5 miles ahead "this is not worth it, just mashed together." Quick deep breath. "It is still in development..." "And you offer this to guests?" (Well, you're not Neuhaus here and your chef deemed it good enough for selling.) He stands up, ready to leave, and you notice without paying. "I'm sorry, Monsieur" you intervene quickly "I can offer you anything on the house - as an excuse. Everything else is our regular offer." Speaking these word hurts your own tongue. Prick.

☞ With a quick raise of eyebrows and a shrug he sits back down, orders a chocolatine. Now you feel feisty. You choose darker, almost too bitter chocolate which the butter smoothes down, tames within the dough, while the deep cocoa flavour unfolds to dark bloom, passing the comfortable warmth of the pastry to a dark floral aroma. You'll make him get something to taste for sure. ☞ One bite of his. Eyelids collapsing in delight, chest heaving, nostrils blowing slowly, while his jaw moves slowly. You got him. Somehow his visible satisfaction feels like sweetest revenge. When he pays you can't help shooting him a quick: "This one of mine too." Prick leaves with no reaction*. You're still feeling a bit triumphant.

☞ What have you done wrong? Some mornings he returns, ordering the pricier coffees (always two teaspoons of sugar, preferably brown sugar - damn he has good taste) yet he rotates between different baked goods, tries out different things. You two barely talk. Most often he looks tired, sometimes a bit dishevelled, other times just like he's been up all night (bags under his eyes not helping to make his face look less haunted) although not as bad as he did when he first set foot into the place. Sometimes he comes with bags, probably he travels a lot, always wears good materials. At some point you wonder if he's either a callboy... or maybe a spy? You wouldn't be wondering if many of them shuffled around Brussels too. Maybe you shouldn't read so much Largo Winch before bed time.

☞ Some day, early December, certificate awaiting you within a few months, he walks in again, no hair straying out of place, new coat, even with... could it be? Real fur on the neck hem. "One Jamaica Blue Mountain-" "Two spoons of sugar, Monsieur?" (question out of courtesy) "Certainly. And..." Green eyes narrowing down on you "one pistachio croissant." Somehow this feels like a test... he hadn't ordered this croissant since his first visit. You think, over the time passed, you nailed it, almost pure nut flavour, cream carrying the taste, ideal medium for cream, canvas for the nutty, almost salty flavour. For whatever reason, serving this sleek peacock your croissant wakes excitement in you. Actually, apart from thinking that he too visibly displays wealth, there hadn't been too much to stir your ire against him anymore... Trying to keep yourself from following his reaction, your try to busy yourself, sorting trays, setting timers for the next baking time - kinda difficult to discreetly shoot an observatory glance when this early he's your only costumer. ☞ You heard the last crunch, you can't help but eyeing him. A smile spreads over his lips. It suits him, the way he's so well dressed, the upright posture, legs folded properly, thoughtful look, slight smile. As if he noticed you staring he looks and asks straight through the empty room: "Why are you stuck here in Brussels?" "Pardon?" He gestures around. "That's a very good place, splendid even, I would say but aren't the true masters not in France?" You have to hold back a laugh. Twat. His French is so clearly Français de l'Hexagon, it would be too easy to assume him having reservations. "I've been to France." you reply with a shrug "Paris even. It was okay." "Okay? Isn't it one of THE capitals of fine cuisine?" "Êtes-vous Parisien?" you mock "I'm afraid to say, that yeah, indeed one really learns excellency in Paris, most reputable places but... even here in Brussels you're given room to breathe. Excellency yes yet you're allowed to take time and experience, refine by reflection. By the way both, Paris and Brussels aren't actually what the countries actually are like. Too clean." He leans back, now looking at you, that comfortable smile on his face. "Not, Parisian, no. Not yet. I see you have thoughts on this matter." "Better call it experience. Here I can dabble a bit in chocolatery as well." "Aren't the best chocolatiers in France as well?" (Not wrong but more like among the best…) "The Swiss would heavily argue against it. And guess what, Jean Neuhaus was Swiss, he emigrated to Belgium." ☞ At that he laughed, baring his teeth. Strangely, for a man this tall, with such intense eyes, large teeth, broad hands, pouty lips… it gave something nice to look at. He stands up, walking up to the counter, reaching out his right hand. "Vincent." You shook it and replied in return. Vincent's hands are enrapturing, callused at the fingertips and palm, lukewarm, a bit of cold from the outside weather on the back of his hand can be left when your hands part. "I will miss this place…" he announces, giving everything around him a quick look "Things played out that I won't visit this city for a while. Yet I will miss the quality here. At my working hours it's difficult to find a decent place." Quick hesitance on your part. Judging from his calluses the possibility of a callboy-occupation diminishes. "If you want, I still got some contacts of my senior apprentices, and some from Paris even. They landed mostly good jobs or opened their own shops. I can give your their addresses, if you want to. Tell them you know me, they give you something to try. Also, it's nice to have someone who appreciates our work and isn't taking the next best thing."

Vincent huffs. "If you vouch for your friends' good craft." He takes your notes. Before he leaves he turns around and tells you: "That pistachio croissant…. Finally worth it's price." Jerk.

*In the Netherlands and Belgium people rarely tip since tipping is included in the prices. (And something, something minimum wage even in food service.) For once Vincent isn't entirely a rich jerk

[tastesoftamriel]

Hackle-lo and Scuttle Curry

One of the Telvanni Peninsula's most famous dishes, this simple, mild curry of hackle-lo and firm scuttle is delightfully rich and flavourful, yet simultaneously mild and balanced. Serve with wickwheat flatbread or steamed saltrice. Suitable for vegetarians! For a vegan version, replace paneer with tofu, and butter with coconut oil.

You will need:

225g paneer, cut into generous cubes (Indian cottage cheese CANNOT be substituted with regular cottage cheese! If you can't find paneer, use tofu or fresh mozzarella)

125g baby spinach

2 onions, finely diced

2 tbsp concentrated tomato purée

3 tbsp unsalted, unroasted cashews

1 tsp ginger paste

5 cloves garlic, minced

2-3 green chilis, sliced (like finger chilis or even fresh jalapeños), optional if you prefer it mild

1/2 tsp garam masala

2 cloves

2 cardamom pods, crushed lightly

1 tsp cumin

1 tbsp cinnamon

2 tbsp sugar

175ml water

2 tbsp butter

Coconut oil or vegetable oil

Salt and pepper, to taste

Cream, to serve (optional)

Method:

Combine the cloves, cardamom, cumin, and cinnamon in a pot, and gently cook on low heat with the butter and 1 tbsp coconut oil to release the aroma.

Toss in half the onions and fry until golden brown. Add the ginger paste and minced garlic, and continue to fry until they release their aroma. Add the tomato purée, salt and pepper, sugar, and garam masala. Continue stirring until well combined, then remove from heat, add the water, and purée until smooth with a blender or immersion blender. Set aside.

In a wok or large pot, fry the rest of the onions and chilis until glossy and aromatic. Add the spinach, and gently stir fry until the spinach has wilted and released most of its water. The spinach should still be green and not overcooked.

Transfer to a blender or use an immersion blender once again. Add the cashews. Purée until smooth and transfer to a bowl.

Put the tomato purée mix back on the heat and bring to a gentle bubble, then immediately remove from the heat and add the spinach purée. Stir until totally incorporated. Throw in your paneer and gently stir until well coated in curry.

Serve hot immediately, with either basmati rice or naan/roti on the side. Drizzle with cream to serve, if desired.

[forkfulofflavor]

Apple Cider Cheesecake Ingredients: Graham Cracker Crust: 2 ½ cups graham cracker crumbs (about 2 sleeves) ? cup brown sugar (packed light or dark) 10 tbsp unsalted butter (melted) Apple Cider Cheesecake: 2 cups apple cider (reduced to ½ cup) 24 oz cream cheese (room temperature) ¾ cup granulated sugar ½ cup sour cream (room temperature) 1 tsp pure vanilla extract 4 large eggs (room temperature) Apple Cider Cinnamon Filling: ¼ cup brown sugar (packed light or dark) ? cup all-purpose flour ¼ tsp ground cinnamon 1 tbsp melted butter 1 tbsp apple cider Topping: 1 tbsp unsalted butter (melted) 1 tbsp apple cider ½ cup granulated sugar 2 tsp ground cinnamon Directions: Apple Cider Reduction: In a medium saucepan over medium-high heat, reduce the apple cider to ½ cup. This should take about 10-15 minutes. Allow it to cool completely. Graham Cracker Crust: Preheat the oven to 325°F (160°C). Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. In a small bowl, mix the graham cracker crumbs, brown sugar, and melted butter using a fork until well combined. Press the mixture into the bottom and halfway up the sides of the prepared pan. Use a measuring cup to compact the crust. Bake for 12 minutes, then let cool. Apple Cider Cinnamon Filling: In a small bowl, combine the brown sugar, flour, cinnamon, apple cider, and melted butter. Mix with a fork and refrigerate to set. Apple Cider Cheesecake: In a mixer, beat the cream cheese and granulated sugar on high for 2 minutes until smooth. Scrape the bowl as needed. Add the reduced apple cider, sour cream, and vanilla extract. Mix on medium until well combined. Add the eggs one at a time, mixing on low until just combined. Scrape the bowl to ensure everything is fully incorporated. Prepare the water bath: Method 1: Place the springform pan inside a 10-inch cake pan, then place it in a large roasting pan filled with hot water halfway up the sides of the cake pan. Method 2: Wrap the springform pan tightly in aluminum foil (two layers) and place it in a roasting pan filled with hot water halfway up the sides of the springform pan. Pour the cheesecake batter over the graham cracker crust. Sprinkle the cinnamon filling over the batter and swirl it in with a butter knife. Bake for 70-80 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes. Then remove from the oven and cool completely on a wire rack. Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight. Topping: In a small bowl, mix the melted butter and apple cider. In a separate bowl, combine the granulated sugar and cinnamon. Remove the cheesecake from the springform pan and discard the parchment paper. Brush the melted butter mixture over the top of the cheesecake, then generously sprinkle the cinnamon sugar mixture over it to coat. Prep Time: 30 minutes (plus chilling time) | Baking Time: 70-80 minutes | Total Time: 8 hours (including chilling) | Kcal: 400 kcal per slice | Servings: 12 slices This Apple Cider Cheesecake is the epitome of fall indulgence. The creamy apple cider-infused cheesecake filling is complemented by a graham cracker crust and a delightful swirl of cinnamon sugar, creating a dessert that’s rich, tangy, and perfectly sweet. The topping of melted butter brushed over the cheesecake, followed by a generous dusting of cinnamon sugar, adds an irresistible crunch and sweetness with every bite. The cheesecake is baked to perfection with a slight jiggle in the center and a smooth texture that melts in your mouth. This dessert is ideal for fall gatherings or as a special treat to enjoy during the crisp autumn months. Pair it with a warm apple cider or a cup of coffee for the ultimate fall dessert experience.

[sebastianswallows]

The English Client — Four

— PAIRING: Tom Riddle x F!Reader

— SYNOPSIS: The year is 1952. Tom is working for Borgin and Burkes. He is sent to Rome to acquire three ancient books of magic by any means necessary. One in particular proves challenging to reach, and the only path forward is through a pretty, young bookseller. A foreigner like him, she lives alone, obsessed with her work... until Tom comes into her life.

— WARNINGS: none, but almost main character death lol

— WORDCOUNT: 2.5k

I

Tom stayed away for a few days. He stalked around some other rare book stores but found none of what Caractacus Burke was searching for. Still, it gave ample enough time for her to forget about him. He needed to be out of her mind before he carried out his plan.

He sat at a café outside her store one evening, waiting to see her go home again. Not able to stand another cup of coffee, hot and bitter, he decided to try something he’d seen so many other locals eating. It was called ‘gelato’. A frozen treat, it looked like clotted cream and was eaten with a little spoon. Tom regretted ordering it the moment it arrived, but with each bite, he became a little fonder of it. It was cold and vaguely sweet with a drizzling of cherry jam on top. He reached the bottom of the cup before he even realised, and licked the spoon clean afterwards.

She stepped out later this time, at around six o’clock. Tom got up not long after but he didn’t follow her. His gaze trailed after her from behind a pair of aviator shades — her white shirt fluttering with each step, hair soft upon her shoulders — and let himself enjoy the view until she disappeared beyond the curve of a building that bent like a wave. Then he turned the other way, the way she came from.

The lamp lights were just coming on, bathing the marble a sulphuric yellow. He took his sunglasses off and tucked them in his shirt as he slid through the narrow street the shop was on. There was nobody around, but he could hear the echoes of other people through the walls of the nearby buildings. The area was a mix of domestic and commercial, small old flats and little shops which made it quite unpredictable. It was a very intimate setting, and dangerous for that very reason — few escape routes should anyone appear.

He peered through the glass first at the organised chaos inside, the clutter and piles of precious old things that lifetimes would not suffice to explore. Between them, Tom saw his reflection staring back. He aimed his wand at each lock and muttered an Alohomora. The spell let him in like butter.

The shop was just faintly lit from beyond the large display windows, rendering every book and smooth wood surface into a little sunburst. The air was light with dust, and dry, and cold in the way libraries often were. The pillars that held the ceiling high were cinder-black, and carved so finely that the wood seemed lace and pillow soft. A sweet scent lingered in the cavernous construction. It really was a marvellous atmosphere… Tom wouldn’t have minded staying if circumstances were different. His grandfather’s ring trilled around his finger.

Regardless of how old the building was, the interior was certainly built to order. It had a hint of the Victorian with a Renaissance flair. Tom had been in enough rich people’s houses to tell. It amused him how much they were all alike in taste, as if they were part of the same secret breed.

He stepped further in. The floorboards creaked and, looking down, a small amount of dust flew up. Curious. Perhaps it really didn’t get that many customers so often. The other shops he had visited this week all seemed to have at least another two clients while he was there… Strange, as this shop was bursting with books, and in an accessible location too. Tom could only guess that either they were prohibitively selective with their clientele, or the place had a bad reputation.

He found her ledgers tucked underneath the desk. They were split into three themes: Letteratura, Religione, and Esoterismo. He opened the latter.

It was detailed, thick, and finely indexed with the most minuscule writing. Instead of listing their catalogue, it listed all the authors they seemed to have an interest in, whether or not they held any of their books. Prices were next to certain volumes, along with purchasing dates. Others were annotated with the shop or collector that held them. From Agrippa to Cheiro to Crowley, from Novalis to Paracelsus, Roerich, and Sepharial, they had their eye on everyone. He turned toward the end, pale finger brushing through the T’s.

They had nothing by Tamisso, another author on his list, although they did have a copy of The Lost Word by Trevisan — a more recent edition than the 1870 one that Mr. Burke wanted, but still serviceable. But what he was really looking for was Torchia.

And he found him. A whole half-page was dedicated to him, even if the books were few and three-quarters of the space was empty. They must’ve expected to find more of his works in the future.

But as he was reading, the ring started feeling heavier, like its black stone wanted to pull loose. Oftentimes, the splinter of his soul that was trapped inside was a bit of a canary in a coal mine, more sensitive to changes in Tom’s surroundings than he was… He gazed suspiciously toward the ring and put the ledger down.

Tom looked up at the ceiling. It was tall and too dark to see, absorbing the most highly placed volumes like a black hole, like a void. Looking down, between the floorboards, the same infinite darkness. It occurred to him that perhaps the place was cursed. An unlikely idea given that it was a building belonging to muggles, but he’d seen stranger things. And after all, he still didn’t know who the owner was.

He looked at the catalogue again.

Torchia, A.

Key to Captive Thoughts, 1653 — four three copies

A Curious Explanation of Mysteries and Hieroglyphs, 1655 — one copy sold to H. Àristos, 1949

The Three Books of the Art, 1658 — one copy, private ownership → Luce

He scanned further down the line, and there it was: Delomelanicon.

It wasn’t written up like the others. It had no number, no mention of its year of publication, nor even where it was. All it had was a strange symbol next to it, like a plus sign with a downward arrow. Tom couldn’t guess what it meant.

But they had it, they must have. He closed the book with satisfaction and an overflow of greed, and carefully put it back in its place.

II

With the bookshop all to himself, Tom explored at his leisure. He stepped lightly, almost reverently, through its misty dusty rooms veiled by growing darkness. He cast Lumos when entering the second room, which had no windows to the outside world. A thick red carpet muffled his steps.

His first stop was at the section where she had searched for Helena Blavatsky, assuming the shelves followed the logic of the ledgers and were organised thematically as well as alphabetically. He pulled the ladder over and started to climb, holding the wand between the tips of his fingers.

Names spread before him, ancient and powerful. Some of them were only mentioned in the most proscribed of texts, others he hadn’t even heard of. It was one thing to see them listed so economically, and another to see their naked spines, crack them open, part them, and touch their wavy pages.

He had to pause once he came across a 17th-century copy of the Cyranides. How many men died for merely reading this book… What horror, what beauty. He turned to the page on the use of bezoars and smiled. The illustration braided around the page was of a watersnake, unmoving, done with an almost childish hand. It was from a more innocent time when such magical knowledge was a thing of fear and wonder, exclusive and yet renown, whispered about, admired. Not hidden away.

Holding the wand between his teeth, Tom pulled the ladder and himself a bit further to the right. Its wheels were loud enough to make him wince.

He found a wealth of books in this place that made him feel things he had not felt in a while: greed, desire, admiration… He hadn’t seen so many wonderful tomes since Hogwarts. For long moments in large swaths, he forgot his mission. Eagerly, his hands picked up any volumes he could reach without the ladder tipping over, and he sipped in eager drops the ancient wisdom, a few pages at a time, admiring the crude but honest illustrations before, with a heavy heart, putting them back on the shelf.

Finally, he reached Torchia. A few of his works were there, the same ones mentioned in the ledger, but not the Delomelanicon. Tom brushed his finger on the shelf, and it came up with a fluff of dust. Hadn’t been touched for a long time…

It occurred to him as he climbed down the ladder that they could have had hidden compartments, as such bookstores sometimes did. Borgin and Burkes did too, although theirs was hidden by magic. Muggles would have had some contraption hidden behind a painting or shelf. He cast another glance around him before moving forward again, step by heavy step. Between those dormant shelves, he saw another surreptitious doorway toward another room.

III

The place grew labyrinthian. Tom felt as though he was disturbing a tomb, and without even needing to his steps grew gentler. The ring around his finger ached again, but he ignored it.

He was exploring a glass case with a pyramid of skulls in the corner of a room three doorways from the entrance, further in the building and blissfully chill on the exposed skin of his arms and neck, when suddenly he noticed something about the creaking of the floorboards: he couldn’t hear it anymore.

Tom looked down, his shoes soft on the carpet, and shifted his weight. No sound, but there was a bit of a tilt beneath him as the wood moved. He moved to the side and toed the carpet away. At first glance, he noticed nothing strange, but when he cast Revelio, a piece of metal shone and the edges of a trapdoor revealed themselves before him.

“I’ve got you now,” he grinned.

He stepped away, grabbed the edges of the carpet, and folded it further back. It was a trapdoor alright, large enough for two people to fit through. The area was clean, as if it saw regular use. Could it be a secret way into and out of the shop? Well, he’d seen her always use the front door, so it was most likely a storage area.

He dug into his trouser pocket for something, anything that he could use, and found the Swiss army knife he’d gotten from Clement. The thought occurred to him that it was a misuse of a gift to rob a bookshop with it, but that thought died quickly in Tom’s heated mind. He had a job to do.

He slid its blade between the folds of wood and pressed the handle down. Marvolo’s ring squeezed and pulled at his finger, and Tom cursed at it to be quiet. The trapdoor undulated at the strain as he moved the blade around, but the thing was as good as nailed down on all sides.

“Come on, you piece of muggle trash, open,” he hissed between clenched teeth.

He pushed, edging the wood upwards, and the bit of leverage made it flap as far as its hinges would allow. Holding the wand between his teeth for light, he moved it slightly, checking in every direction for a keyhole. The only thing he found was a burn mark that shone in the faint light, small and round and crested. It was probably a hidden button or a kind of keyhole, the kind of which he’d seen before in a couple of places both at Hogwarts and elsewhere. Tom grinned, moved the blade there, and pressed harder right beneath it.

“Aaaah!” he groaned, nearly dropping the wand from his teeth.

The ring was shooting pain all the way up his arm now, and his muscles strained. He clenched his teeth and pressed the blade in further, deeper, but the longer he tried to get it open, the more useless the attempt seemed, and he was overcome with a feeling of wrongness — as if he actually cared that he was trespassing.

He got up, sighed, and wiped the sweat off his brow. The feeling of guilt that had been bubbling in his stomach crested and crawled up his bones until he felt the sickness in his throat. He was overcome with the desire to leave and put this place behind him. A traitorous thought…

No, he wasn’t feeling sick. That nasty little door was enchanted. There was probably a curse on it, not too dissimilar to those placed on Egyptian tombs, meant to ward prospective thieves away. The emotions that swirled in his breast, the guilt, the shame, none of it came from him. It was something he was forced to feel by whatever enchantment guarded the place. What an insidious little spell… He frowned and pointed his wand down at the trapdoor again.

“Finite incantatem.”

Nothing happened.

“Finite incantatem!” he said again, more clearly and imperious.

The trapdoor mocked him with its silence. Tom looked down at his wand as if it were impotent.

“Of all the damned… Revelio,” he cast again, but nothing new appeared. “Alohomora!”

And that was when it struck him.

The spell worked, but just for an instant before it was undone and something fired back at him. A shard of death crawled up his spine and pooled inside his heart, pushing him backwards into the sharp edge of a table. The lamps on it rattled from the impact.

He felt dizzy for a moment, his body numb and cold, then nauseous when his senses came back to him at once. Pain billowed at his lower back so hard it filled his throat with bile. He clung to the edge of the table and kept himself just barely standing, managing the breath to groan.

“By Salazar’s f-fucking… Ow!”

Among all the sudden pain, he noticed that his arm was numb. The ring had stopped hurting him. It got its point across… The door was cursed, and so severely that, if not for his Horcrux, he surely would have died.

Tom clenched his teeth and hissed at the bothersome little entrance, cursing it in parseltongue. He kicked the carpet back over it and rubbed his aching hip where he already felt a bruise forming. There was nothing else he could do there, at least not tonight. He’d have to go back to his hotel, hopefully not limping all the way, and plan his next steps.

“I’ll get you yet,” he muttered with a parting glare. “And whatever mongrel of a mage made you.”

[rhodesrider]

My Girl

Mafia!Cg!Cody R. x Spoiled!Little!Black!Fem!Reader

Warnings: Agere, mentions of weapons, affirmation, cussing, fluff, mentions of violence and self defense

~~~

A peaceful morning, the cool breeze in the room from the AC being triggered on a timer. A pair of rich brown eyes flutter open as the sun slightly grazes their eyelids, soon a sweet yawn behind it. Y/N smiled as her eyes adjusted finally and she got up slow, as there was her boyfriend sleeping soundly next to her. She smiled and kissed him on the cheek lightly slowly moving out the bed, not knowing he was silently counting down from 10 ever since she rose outta bed. He soon smirked counting at 1 and gets up in a swift movement grabbing her before she even touched the hardwood floor. “Papa no!” She squealed and soon was back in bed, her bonnet surprisingly still gripping her head while she was now locked in back in bed cuddled up against. “What’s the password?” He grumbled. “Let me go!” “Nah that’s not it.” He yawned and she looked away to dodge his morning breath scrunching up her nose some. “Papa please I have to do my skin routine!” She wiggled and whined but he had a good grip on her. “Bahhh you don’t have to, my babygirl is so perfect without it.” He whispered and kissed her cheek. She groaned soon getting tired from the moving around and was soon giving in, his warmth and his kisses were like a spell. Cody noticed and he smirked again, “But I’ll let you do your routine-“ he loosened his grip some and Y/N stayed where she was. “Nuuuuu!” She pouted. Cody smiled and held her close getting her comfortable. “10 more minutes with papa and we both get up ok?” She nodded and hid in the blankets more as he checked messages on his work phone.

After that, they both started to get ready for the day. Joint sink bathrooms, Y/N on her side had natural creams and most products of Cocoa butter scents. Leaving her skin smooth and sweet, glowing even. She checked her face for stray hairs and got on the counter for a closer look in the giant mirror. “Off the counter princess.” Cody warned. Sure it was strong marble but he didn’t want her getting hurt. Y/N rolled her eyes some and got down soon being given a face mirror. “You have so many mirrors baby use them.” He said going back to his skin routine. “But it’s different papa.” She pouted but used the mirror given to her anyway. After that she brushed her teeth and soon released her hair from her bonnet. She sighed knowing she really doesn’t feel like doing it, it was a lot to deal with. “Want papa to take you to your hair dresser? She wouldn’t mind a walk in.” Usually that means ‘give her a big tip outta my card’ so she doesn’t mind the walk in. “It’s ok baby, I’ll just moisturize it and put it in a ponytail.” She grumbled. Cody was already done and got the products out for her. “Can I help?” She can’t really get a good grip out of her hair so he’s her best bet. She nodded at his request as he was always so fascinated with her hair. She blushed as he ran his hands through her scalp with the moisturizer, and smiled as he was able to get a beautiful high ponytail. He brushed out her hair as she took some product making some cute curls on the side. “Rating?” “9.3.” his eyebrow arched in question but soon kissed her cheek. “Ok now a 10.” “That’s what I’m talking about.”

Breakfast came around and Y/N wasn’t hungry, but still needed something in her system. “Since you’re riding with papa, you know I eat first. So, chicken biscuits?” “I’m not in the mood for bread daddy..” she pouted not hungry at all. “Fruit bowl and I’ll stop at our coffee shop for your usual.” She smiled and nodded as she could deal with that, she sat at the island in the middle of the kitchen and watched as he pulled out fresh fruit getting it ready. He had a quick protein shake and soon both finished up their outfit getting out the door. But Cody glanced out the car first, his usual car was keyed and the tires flat. He groaned as he knew it was probably some kind of cute warning. But not to his work car. “Princess let’s go take the BMW.” He smiled as he shut the door and walked her to the garage. “Why not the other car daddy?” She pouted acting like she didn’t see the damage, Cody got the remote key and unlocked it. “I gotta get it fixed.” He smiled but really he was pissed. “Get yourself in, I have to make a call.” She nodded getting in as he opened the door for her and put her seatbelt on for her kissing her nose before closing the door. He sighed and controlled his anger, soon getting his phone and calling Jey his partner.

“You got Jey.” Jey answered as he was working on his car. “They touched my car, imma need you to pull camera when you get a chance.” “Got you, did she see?” “I don’t think so but she probably did. She’s smart.” He grumbled and leaned against the car. He doesn’t want Y/N to worry about this type of stuff, bad enough she knew. When they were in the first phase of dating, a good year in he hid his job well. But one night she wanted some snacks and stumbled upon a weapon wall. It was hard to calm her down and Cody thought he was gonna lose her, but she stuck by his side. She wants to be oblivious to his job but she knows. “Get here soon, I’m heading out now.” He sighed. “I got you uce.” They hung up and Cody got in letting Y/N start the car, she likes pressing the button. “Ok so after the coffee shop I’m just dropping out off to your nail shop, you text me when you’re done so I can pick you back up. Then a little shopping nothing big.” Y/N was listening but was more worried about the car she saw. Cody glanced at her then back at the road. “Papa doesn’t like that worried face, you ok baby?” She nodded. “You sure because I would hate to just head home after the nail tech-“ “Papa…” she looked at him with daggers. “Don’t look at me like that, what’s wrong?” “Why did they do that to your car?” Cody sighed. “Because they don’t like papa. But papa doesn’t care and when he finds out who did it, well we are gonna have to talk our feelings out.” Y/N nodded understanding. “I like you.” She giggled. “You don’t love me?” He gave a dramatic gasp and Y/N took it back quick having a laugh.

Throughout the day, the two would text each other. “Ok she’s starting my nails soon, what color papa?” She asked looking at the many colors in the guide. “Periwinkle.” He simply texted back honestly kidding but was wondering if they had that color. “Ok I’ll show you the finished product after! I love you!” She put her phone down and her tech started the process as they talked gossiping here and there. With Cody, he was looking back at camera footage Jey sent, seeing the masked assailant fucking up his car. He sighed and wanted him found because that was his favorite car. “Jey, anything else?” “It looked like he wanted to break in but he just left.” Jey said watching tapes back. “Yea he was smart as fuck that he just left.” Cody hissed some in anger. “I see a tattoo as well, it’s one of Roman’s boys.” Cody rolled his eyes. “Cute. He’s still mad about the last meeting we had. Find him.” His ordered and hung up loading his gun and putting it in the dashboard. He rode to one of Roman’s Chop shops and texted him. Soon Solo came out with him, he was in a tank top gloves on working. Seeing Cody he smirked and handed solo his gloves, walking to the car. “Cody. What brings you over on my side of town?” Roman was a man of business as well, Cody simply just gave him his phone showing pictures of the man’s exposed arms. “He fucked up my car and was thinking about breaking in my house.” Roman saw the tattoo. “It looks like one of my boys but i cut him loose a while back I think this is one that’s wanted and I’m looking for him too.” He grumbled. “Lemme know if you see him.” He gave the phone back to Cody. “You won’t protect him?” “He’s on my shit list he was trying to touch my girl.” He sighed. Cody looked behind Roman some seeing a girl handing out bottles of water for the guys to take a break. “Dasha? Making a pass at her? I’m surprised he’s not dead.” “She told me last minute. She broke down and was scared to tell me.” Even though most of the time these two don’t get along, they understand protecting what’s theirs. “I’ll let you know if he comes back around.” Cody saids and Roman nods patting the roof going back in the shop. He smiled at Dasha as she handed him a bottle as well, he smiled and kissed her forehead in thanks. She waved bye at Cody and he nodded driving off. Soon he got a text from Y/N, her nails were done. Seeing the picture of beautiful almond cute periwinkle nails, Cody loved them. He sent some hearts along with “I’ll be there soon.” But soon he saw a text that made his heart drop,

“Papa your friend just picked me up.”

Cody soon started to book it and track Y/N trying to know her exact location. He practiced this with her, making sure if this happened she would stay calm and act like nothing is wrong. “Princess, remember I love you. 5 minutes.” She read the text and looked at the driver some. She sighed keeping calm and smiled. “Could we turn on some music?” She asked. “Sure.” The dude smiled and turned on the radio. Yea, this was definitely not one of his men. They offer her bluetooth. She reached in her purse slow outta his view, and at a stop sign, she pulled out a knife cutting the side of his neck. He screamed at the top of his lungs, she got out the car and booked it for the nearest police station in town. The officer at the front desk looked at her seeing blood on her hand and face, lucky Cody paid of the police department. “Where’s Rhodes?” The policemen said. “Text him I’m here and let me hide in the booth.” Y/N instructed. The cop nodded and did so as she sat on the floor cleaning herself off. There were cops responding to the man she stabbed since he stopped in the middle of the road and caused a wreck. She sat on the floor getting her thoughts together. ‘Why am I always in some shit…’ she groaned.

Cody busted in the police station and looked in the booth dropping on his knees and hugging Y/N close. “You’re late.” She hissed and got up angry at the fact she has some man’s blood in his hair and stained in her nails. “I’m so sorry.” Cody sighed and held her so close embracing her. Soon regressing back, away from her anger filled automatic personality, she whimpered and started to cry. She was about to get kidnapped. “I know baby, I’m sorry papa wasn’t there.” He could tell the difference. Y/N shook in his arms and he simply picked her up and walked her out saying thank you to the police men.

At home, she sat in bed under blankets trying to relax. She was about to be taken away and if it succeeded what would have happened. She heard a knock on the door flinching slightly and peeked seeing it was Cody again. Coming up with some water and sitting by her. “You look cold.” He simply said. He got behind her in the bed and held her close. “Papa…he was gonna take me away…” she whimpered. “No he wasn’t.” She looked up seeing that Cody had some dried tears as well. “No one was gonna take you from me. Papa got to you. Papa got you home safe as sound. I promised at that the first time we met right?” She nodded looking out the window. “What if they come back for me again?” “I’ll kill them princess. You did such a good job defending yourself. But papa protects you. No matter what.” He said as he held her close. She enjoyed his embrace and felt a simple kiss on the lips. “Thank you Cody…” she mumbled and stayed in his arms as he rocked her back and forth. Cody was in anger, it might not be now but when the time is right he will find out who is behind this sending men to his home and trying to patience and bothering his peace…

[beautyandlifestyleblog86]

Creamy Mushroom Soup

Ingredients:

* 1 tablespoon butter

* 1 onion, chopped

* 2 cloves garlic, minced

* 1 pound mixed mushrooms, sliced

* 4 cups vegetable broth

* 1 cup heavy cream

* 1/4 cup grated Parmesan cheese

* Salt and pepper to taste

Instructions:

* Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

* Stir in the mushrooms and cook until browned, about 5-7 minutes.

* Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the mushrooms are tender.

* Using an immersion blender or a regular blender, puree the soup until smooth.

* Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.

* Serve hot and enjoy!

Why this soup is good for you:

* Mushrooms: A great source of vitamins, minerals, and antioxidants.

* Vegetable broth: Provides essential nutrients and hydration.

* Heavy cream: Adds richness and creaminess.

* Parmesan cheese: A good source of protein and calcium.

This creamy mushroom soup is a delicious and satisfying option for a healthy and comforting meal.

[arecipes]

Oreo Delight Recipe: A Creamy, No-Bake Dessert Everyone Will Love

Looking for an easy, crowd-pleasing dessert? Oreo Delight is a no-bake treat that’s perfect for any occasion. With layers of crushed Oreo cookies, fluffy cream cheese filling, and creamy pudding, this dessert is rich, indulgent, and incredibly simple to make. Oreo Delight is a hit with kids and adults alike, making it ideal for parties, potlucks, or as a weeknight indulgence.

In this article, we'll share the step-by-step process for creating this delicious dessert, along with tips and variations to customize it to your taste.

Why You’ll Love Oreo Delight

Oreo Delight is the ultimate no-bake dessert, combining the best flavors and textures—crunchy Oreo cookies, a light and creamy cheesecake-like filling, and smooth pudding. It’s a layered dessert that looks impressive but takes only minutes to assemble. Because it requires no baking, it’s perfect for warm days or when you need a dessert in a hurry. Plus, it can easily be made ahead of time, making it a go-to choice for entertaining.

Ingredients for Oreo Delight

To make this rich and creamy Oreo Delight, you’ll need:

1 package (14 oz) Oreo cookies (crushed, about 36 cookies)

1/2 cup butter (melted)

1 (8 oz) package cream cheese (softened)

1 cup powdered sugar

1 (12 oz) container whipped topping (such as Cool Whip, divided)

2 packages (3.4 oz each) instant chocolate pudding mix

3 1/4 cups cold milk

Optional toppings:ﾠCrushed Oreos, chocolate chips, chocolate drizzle

Step-by-Step Recipe for Oreo Delight

Step 1: Create the Oreo Crust

Start by crushing the Oreo cookies. You can do this by placing the cookies in a resealable plastic bag and crushing them with a rolling pin, or by pulsing them in a food processor until fine crumbs form. Set aside about 1/4 cup of the crushed Oreos for topping.

In a medium bowl, mix the remaining Oreo crumbs with the melted butter until well combined. Press the mixture into the bottom of a 9x13-inch baking dish to form a crust. Place the dish in the refrigerator to set while you prepare the other layers.

Step 2: Make the Cream Cheese Layer

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in 1 cup of whipped topping until the mixture is light and fluffy.

Spread this cream cheese layer evenly over the chilled Oreo crust. Return the dish to the refrigerator while you prepare the next layer.

Step 3: Prepare the Pudding Layer

In another mixing bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, or until the pudding thickens. Allow the pudding to sit for a few minutes to set fully.

Once the pudding is set, spread it evenly over the cream cheese layer.

Step 4: Add the Whipped Topping

Spread the remaining whipped topping over the pudding layer, making sure to cover the entire surface of the dessert.

Step 5: Garnish and Chill

Sprinkle the reserved crushed Oreos over the top of the whipped topping for a decorative and crunchy finish. You can also add mini chocolate chips or drizzle melted chocolate on top if you want extra indulgence.

Chill the Oreo Delight in the refrigerator for at least 4 hours, or overnight if possible, to allow the layers to set and the flavors to meld together.

Tips for Making the Best Oreo Delight

Chill for better texture: Allowing the dessert to chill for several hours (or overnight) helps the layers set and ensures the flavors blend together perfectly.

Use a hand mixer: For a smooth cream cheese layer, use a hand mixer or stand mixer to beat the cream cheese and powdered sugar together until there are no lumps.

Try different flavors:ﾠWhile chocolate pudding is classic for Oreo Delight, you can experiment with other pudding flavors like vanilla, cheesecake, or even peanut butter.

Customize the toppings:ﾠAdd more texture and flavor by topping the dessert with a variety of garnishes such as caramel drizzle, chopped nuts, or sprinkles.

Make it ahead:ﾠOreo Delight can be made a day in advance, making it perfect for gatherings when you need to prep a dessert ahead of time.

Why This Recipe Works

The layers of this Oreo Delight create a balanced dessert that hits all the right notes—sweet, creamy, crunchy, and chocolatey. The buttery Oreo crust adds a crunchy base, while the cream cheese layer adds a tangy creaminess that pairs perfectly with the rich chocolate pudding. The whipped topping gives it a light, airy finish, making the dessert rich but not overly heavy. The contrast of textures and flavors makes each bite a delightful experience.

Serving Suggestions for Oreo Delight

For gatherings: Oreo Delight is a fantastic dessert for potlucks, parties, or family gatherings. It’s easy to transport and can be made in a large batch.

As a holiday treat: This dessert is a great addition to holiday dessert tables. Add festive toppings like crushed peppermint or colored sprinkles for a seasonal touch.

For special occasions: Oreo Delight is a fun and indulgent treat for birthdays, celebrations, or just a weekend indulgence. Its no-bake simplicity makes it a stress-free option.

Conclusion

Oreo Delight is the ultimate no-bake dessert for anyone who loves rich, creamy, and chocolatey treats. With layers of Oreo crumbs, cream cheese filling, and chocolate pudding, it’s an indulgent yet easy-to-make dessert that’s perfect for any occasion. Whether you’re preparing it for a party or as a special treat for your family, Oreo Delight is sure to become a favorite.

[literaryvein-reblogs]

a few more food-related words

for your cooking- or other food-related scenes

Béarnaise - a sauce of egg yolks and butter flavored with shallots, wine, vinegar, and seasonings. Béarnaise is based on Béarn, a region and former province of southwestern France, where it was originally prepared.

Fondue (or Fondu) - a dish that people prepare for themselves at the table by putting small pieces of food (such as bread, meat, or fruit) in a hot liquid (such as melted and flavored cheese or melted chocolate). Originally, fondue named a dish that is similar to the egg-based soufflé and that is usually made with cheese and bread crumbs; however, it is most familiar as the name for a preparation of melted cheese usually flavored with white wine and kirsch (a type of brandy), or a dish that consists of small pieces of food that is cooked in or dipped into a hot liquid. The name is a French derivative of the verb fondre, meaning "to melt or cast."

Hollandaise - a rich sauce made basically of butter, egg yolks, and lemon juice or vinegar. In French, sauce hollandaise means "Dutch sauce." Its name is from Hollande, the French designation for Holland.

Macédoine - a confused mixture; a mixture of fruits or vegetables served as a salad or cocktail or in a jellied dessert or used in a sauce or as a garnish. Macédoine is the French name for Macedonia, a region on the Balkan Peninsula that is now part of Greece, the Republic of North Macedonia, and Bulgaria. Historically, this area has been home to a richly varied population encompassing many ethnic groups. Etymologists believe that the cultural heterogeneity of the region may have inspired people to use its name as a generic term for any kind of wildly jumbled mixture, including that of the foods used in some sauces.

Marinade - a savory usually acidic sauce in which meat, fish, or a vegetable is soaked to enrich its flavor or to tenderize it. The main ingredient of marinade is French mariner, meaning "to pickle" or "to marinate." The verb marinate refers to steeping foods in a marinade or to coating or covering food with tasty herbs, spices, etc., before cooking.

Mignonette - a type of herb; a sauce made typically with vinegar, pepper, and herbs and served especially with oysters. Its name stems from French words meaning "dainty" and "darling." Those adjectives perfectly describe the small, delicate flowers of the plant, and dainty is fitting for the dollops of the piquant sauce placed on oysters. However, in French cooking, mignonette is used for a mix of ground peppercorn, dainty berries of the black pepper plant, and this is the likely source for the sauce's name.

Mousseline - a sauce (such as hollandaise) to which whipped cream or beaten egg whites have been added. Mousseline is the name for a soft, light sauce as well as a fine, sheer fabric that resembles muslin. It is also a synonym of mousse in its sense referring to a light, spongy food. In French, mousse can mean "froth" or "moss."

Puree (or Purée) - a paste or thick liquid suspension usually made from cooked food ground finely. Puree was processed from Middle French purer, meaning "to cleanse" or "to strain vegetables," which itself was made from Latin purare, meaning "to purify." Besides a pasty food, puree is a thick soup of smooth texture.

Rouille - a peppery garlic sauce. In French, rouille means, literally, "rust." The reddish-brown Mediterranean sauce is usually served with fish soups and stews.

If any of these words make their way into your next poem/story, please tag me, or leave a link in the replies. I would love to read them!

More: Word Lists

[dinosaurwithablog]

I made a white pizza. It doesn't look white now because I cooked it, but the ingredients were white at the start. I made homemade dough and homemade Alfredo sauce using fresh Italian cheeses. I used parmesan reggiano, pecorino romano, asiago, and caccicavallo besides the butter and cream. It's decadent. It's so rich and creamy, and it's so easy to make. Just melt 1 stick of butter in a pan on medium heat, add a pint of cream, and stir until blended. Then you add 1 cup, 8 oz., of finely grated parmesan cheese. You can use different cheeses like I did. Adding the cheese slowly while constantly mixing will give you a delightful, creamy, smooth sauce. If you get lumps, you can always strain them out. I placed roasted garlic on the crust and then spread Alfredo sauce on that. Then I topped the pizza with all the 4 cheeses that I used to make the Alfredo sauce. I then added roasted chicken, sautéed mushrooms, and thinly sliced onions. I sprinkled basil and oregano on top of that. It tasted fantastic 😋 sooooooo much cheese. I love cheese, if you couldn't tell. 😁 The onions added a fresh, lighter, brighter element to the pizza and cut through some of the richness. Fresh basil would, also, cut through the richness, but I didn't have any so I used dry basil. The crust was light and crispy. Perfecto. I'm gonna make this again for sure. Tomorrow, I'm gonna make fettuccine Alfredo with the remaining sauce. I think that I'll add some chicken and broccoli to it. That sounds delicious. I can't wait. In the words of Julia Child, bon appétit 🤌😋😍 I think that I'm gonna have another slice 😋 mmmmmmmmmmmm 😊

[daily-visage]

A Guide to Lipstick: Pros and Cons of Different Formulations

Lipstick is a staple in makeup kits worldwide, offering a spectrum of colors and finishes to enhance and define lips. From classic matte to glossy and innovative formulations, understanding the various types of lipsticks can help you find the perfect match for your style and needs. Here’s a breakdown of different lipstick types along with their pros and cons:

---------------------------------------------------------------------------

Matte Lipstick

Pros:

Longevity: Matte lipsticks tend to have longer staying power compared to other finishes.

Intense Color: Offers rich, opaque color payoff in a wide range of shades.

No Shine: Provides a velvety, non-shiny finish that can look sophisticated and modern.

Cons:

Drying: Can feel drying on the lips, especially if they are already dry or chapped.

Accentuates Lines: Matte formulas may emphasize lip lines and texture.

---------------------------------------------------------------------------

Cream Lipstick

Pros:

Moisturizing: Contains emollients that keep lips hydrated and comfortable.

Smooth Application: Glides on easily, providing a creamy texture that feels luxurious.

Versatile: Offers a balance between color payoff and hydration.

Cons:

Wear Time: Typically doesn't last as long as matte formulas and may require reapplication.

Transfer: Can transfer onto cups, clothing, and skin more easily than matte formulas.

----------------------------------------------------------------------------

Gloss Lipstick

Pros:

Shine: Provides a high-shine finish that enhances the appearance of lips.

Hydration: Often contains moisturizing ingredients like oils and butters.

Plumping Effect: Some formulas can make lips appear fuller and more voluminous.

Cons:

Stickiness: May feel sticky or tacky on the lips, which can be uncomfortable.

Less Longevity: Glossy finishes tend to wear off quicker than matte or cream formulas.

-----------------------------------------------------------------------------

Liquid Lipstick

Pros:

Long-Lasting: Offers intense color payoff that can last for hours without fading.

Transfer-Proof: Once dried, liquid lipsticks are less likely to transfer onto surfaces.

Variety: Available in matte, satin, and metallic finishes, catering to different preferences.

Cons:

Drying: Many liquid lipsticks can be drying on the lips, necessitating careful application and lip preparation.

Application Difficulty: Requires precision during application to avoid streaks or uneven coverage.

-----------------------------------------------------------------------------

Sheer Lipstick

Pros:

Natural Look: Provides a subtle hint of color that enhances the lips' natural hue.

Moisturizing: Contains hydrating ingredients like oils and antioxidants.

Buildable: Can be layered for more color intensity without looking heavy.

Cons:

Less Coverage: Offers sheer coverage, which may not fully conceal lip imperfections or provide intense color payoff.

Durability: Requires more frequent reapplication compared to more opaque formulas.

================================================

Choosing the Right Lipstick

When selecting a lipstick type, consider your preferences for color intensity, finish, and comfort:

Matte: Ideal for long-lasting wear and bold color.

Cream: Provides hydration and a satin finish.

Gloss: Enhances lips with shine but may require more frequent touch-ups.

Liquid: Offers intense color and long wear but can be drying.

Sheer: Perfect for a natural look with a hint of color and added moisture.

Application Tips/Methods

Preparation: Exfoliate lips and apply lip balm before lipstick to ensure a smooth application.

Precision: Use a lip liner for defined edges, especially with bold or liquid formulas.

Blotting: Blot lips with a tissue after application to enhance longevity and reduce excess shine or stickiness.

================================================

Choosing the right lipstick type depends on your personal style, preferences, and desired outcome. Each formulation offers unique benefits and considerations, allowing you to tailor your makeup look to suit any occasion or mood. Whether you opt for the bold matte or the hydrating cream, experimenting with different types can add fun and versatility to your beauty routine.