#sugar free cookies

[fullcravings]

Easy Copycat Vegan Pillsbury Pumpkin Sugar Cookies

[fattributes]

Sugar Cookie Protein Overnight Oats

[3-aem]

my toxic trait is picking up random hobbies on a whim like today i went shopping for a cardigan but found No cardigan i liked and so i naturally decided that i can just knit one even tho the only thing i have ever knit was a 8” by 3” rectangle in 5th grade that just looked so pathetic-

[lunarlilygarden]

Edit: Please be civil when discussing and do not argue with one another. Thank you.

Edit 2: Please read this very carefully. No POWERS and no WEAPONS. That's the whole thing. You can't use either of those. This is based on strength and defense alone.

[morethansalad]

Lavender Vanilla Oatmeal Shortbread Cookies (Vegan & Gluten-Free)

[vegan-nom-noms]

Brown Sugar Chai Cookies

[ratiosilence]

YAY second art dump! this is my jellywalker apoc au design stuff the actual blog for it is here though go look !!!!!!!! Anyway yay my design for eternal sugar since she (they/she) has a Lot of plot relevance (as do the other beasts) :] she is my favourite beast i love them very much

ALSO my kouign-amann design for jellywalker apocalypse au!! she gets bitten twice and loses her sword at one point and gets bullied by an actual beast (eternal sugar) but she keeps going!!!!!! shoutout to caramel arrow cookie best parental figure

also rye!!!!!!!I wanna redraw her properly w the watercolour pens at some point that was just a test doodle but <3 she shreds her own hair short and ends up with a nice big bite mark Thank you jellywalkers (it might be on the wrong side on that doodle i forgot). both kouign-amann end up getting free hair cuts..

i promise this is the last set of images but. ocs!! ember and bubble coffee are made for jellywalker apocalypse meanwhile thats just honeygolds design for it. ember belongs to the toast kingdom made by me and floof , bubble coffee is from the dark cacao kingdom (and wants to be a host cookie!) and honeygold is from the apple kingdom (rip the entire apple kingdom)

[cookierunauprompts]

I Just Getting Idea About The Prompts.

What if Was Ancient Cookies Are Swapped With Beast's Cookies :3

Ooooh, so a Role-swap AU? Sounds pretty neat!

Requested Prompts #12 - ✦

Less of a story prompt and more of an AU prompt in general where I explain to the best of my ability of what I think the AU would be like. Also note that the soul jams don't really align with the roles in this au.

First off, we're starting with the Former Beast Cookies( Aka Shadow Milk and co.) First off, is Shadow Milk Cookie, ruler of the faerie kingdom(takes place of the vanilla kingdom here). A Trickster at heart but he is willing to help when needed. He's a... semi-responsible king, he's more of an actor than royalty... Or should I say a clown? Next up, Burning Spice Cookie in Hollyberry Cookie's role!- I... Don't have much for this guy, which is unfortunate. But, for what I do have, the Spice Kingdom is a Kingdom of brave warriors, and there's a lot of dragons as well... That's all I have, moving on then! Next up, we have Silent Salt as the ruler of the Salt Kingdom(Cacao Kingdom)! The land is embedded in an eternal winter with salt as snow, the king having grand strength and few words to share. But when the king does speak, it's almost always meaningful in some way. After that, Eternal Sugar as the ruler of the (unnamed replacement kingdom for the golden cheese kingdom because i couldn't think of one). The reason I have Eternal Sugar in Golden Cheese Cookie's role here is because well, Goddess of eternal Gold? Eternal Sugar? I just made that connection and ran with it. And finally, we have Mystic Flour, taking on the role of White Lily cookie... And eventually Dark Enchantress as well. But DE is called Dark Priestess Cookie instead. The reason I have Mystic Flour cast as White Lily is because I have a feeling that the two are rather similar. Also, fun fact but in this au Mystic Flour is not the first to seek the truth behind why they, the cookies, were created.

And now, onto the corrupted ancients... Or rather just Pure Vanilla Cookie. Pure Vanilla takes upon the attribute of deceit, but not because he deceives most other cookies, he doesn't tend to do that. Rather, he deceives himself... and his friends. He watched them turn to madness, all after a single, horrid truth found out by White Lily Cookie had been told to them. After all, if cookies were meant to be eaten, then why not spare them from such a terrible fate by ending their lives before they could be eaten? He deceives himself, thinking that the good within his friends had not yet vanished. And he deceives them, by keeping them sealed away under the guise that the Witches had done it. He doesn't speak in fear of his deceit being revealed, and may be the only one of them that isn't too warped to feel guilt over what they had done anymore. As for the others? Well, I can't assign them roles for certain. But I'll let you know that they've all committed atrocities.

[bellatheinkdemon]

Make that two new ships for the update

[batshikns]

As to celebrate my first finished sketchbook(in my entire life even as a teen 😭), here's my favorite sketches and every single page.

please excuse me for my horrible photography skills 🤧

[fullcravings]

Pumpkin Spice Cookie Bars with Pumpkin Spice Buttercream (DF)

[fattributes]

Double Chocolate and Hazelnut Cookies

[angelkin-food-cake]

Jasmine Apricot Macarons

150g almond flour, ground fine

150g confectioners sugar

55g  egg whites, one day old, room temperature

gel or powdered food coloring of your choice

55g egg whites, one day old, room temperature

150g granulated sugar

38g water

Jasmine White Chocolate Ganache & Apricot Vanilla Bean Confiture:

365g white chocolate 33%

156g heavy cream

10g jasmine pearl tea

40g unsalted butter, soft

4 oz. apricot vanilla bean confiture (If using store-bought or homemade apricot preserves, add ½ vanilla bean, seeds scraped).

Macarons:

Sift together the confectioners sugar and almond flour, in a medium sized bowl. Add the first portion of egg whites, but do not stir.

In a stand-mixer bowl, with a whip attachment, add your second portion of egg whites.

In a small pot, bring the water and sugar to a boil until it reaches 118C (244F) . Be careful not to splash any sugar-water on the sides of the pot to prevent crystallization. If you do, use a small pastry brush dipped in cold water to brush down the sides of the pot. When the syrup reaches 110C (230F), simultaneously begin whipping the second portion of egg whites to soft peaks.

When the syrup reaches 118C (244F), gradually, in a steady stream, pour the hot mixture into your whipping egg whites (set your mixer speed to medium-low and pour the syrup down the side of the bowl to keep it from being sprayed on the sides of the bowl by the whip). Turn up your mixer speed to medium-high and allow the meringue to whip and cool down to at least 50C. Meanwhile, combine your first portion of egg whites with the almond flour and confectioners sugar. If using, add your food color now and mix until the desired color is achieved. You will want to go darker with the color since the white meringue will lighten the finished color.

Fold your meringue into the almond-sugar mixture, in three additions. Add your first third, fold it to loosen the almond-sugar mix. No need to be gentle at this stage, as you want to fully incorporate the meringue into it so that it is easier to fold in the remaining meringue. Add your second third, this time folding gently, until you see no white meringue streaks. Add your last third, folding gently, until you see no white meringue streaks. At this point, you may add any additional food coloring that you’d like if you need to adjust the final color.

Now, check the consistency of your macaron batter. You want a glossy batter that resembles slightly runny cake batter. It should flow down nicely and with few breaks from your spatula when you hold it up high over the bowl. When the batter falls into the bowl, it should smoothly flow back into the batter in a matter of seconds. If it does not, simply give it a few more gentle folds and recheck your batter. Slowly, keep doing this until your reach the desired consistency.

Line a large sheet pan, with parchment paper or a Silpat. Prepare a large piping bag, with a small plain round tip, and pour in your macaron batter. Hold the piping bag vertically and begin piping 3/4″ to 1″ round shells onto your sheet pan, spacing them about 1/2″ apart. Once you have piped an entire tray, lift up the tray and rap it lightly on your work surface. This act will remove any air bubbles and help prevent them from bursting in the oven. Set aside for 30 minutes to allow a skin to form on the surface. The batter should not stick to your finger when lightly touched.

Preheat your oven to 163C (325F). Bake for 12 minutes, until the tops are set and don’t wiggle when you gently push them to the side. Remove shells from the oven and slide the parchment or Silpat onto a cool work surface. Allow them to cool completely.

Carefully, remove the shells from their surface and begin pairing the sizes up. They are now ready to be filled.

Filling:

Melt your white chocolate in small stainless-steel bowl set over a small pot of simmering water (double boiler). Remove from heat when it is just melted. Wipe any water off the bottom or your bowl carefully and do not to allow any water to touch the chocolate or it will seize up.

In a small saucepan, add the cream and bring to a simmer. Remove from heat and add tea pearls. Cover and steep for 5 minutes. No longer or it will become bitter.

Strain the steeped cream into a clean bowl and rescale cream back to its original amount. Discard tea pearls.

Pour steeped cream over the melted chocolate and using an immersion blender, combine the two. You may also use a spatula to combine the mixture, starting with small circles in the center and working your way out to the sides of the bowl to create a smooth emulsion. The ganache will thicken, become shiny, and develop a puddinglike consistency. Add the butter and incorporate with the immersion blender or stir in thoroughly.

Allow the ganache to cool and crystallize until the consistency is able to hold its shape, up to two hours or overnight. Place ganache and apricot confiture into separate piping bags, with the tips snipped off. Pipe a ring of ganache around the edge of the macaron shell and then pipe the confiture into the small gap in the center. Place on the paired-up “top” to the macaron, press gently until the filling reaches the edge of the macaron. Continue until all pairs are filled.

Place the filled macarons side by side on a tray, cover with plastic wrap, and refrigerate for 24 hours before serving. Remove them from the fridge two hours before serving to be enjoyed at the the ideal temperature.