#sugarlemon

[kiki-de-la-petite-flaque]

Beautiful mind by sugarlemon-lips

[somediyprojects]

Mirabilia Designs #10: Elizabeth and the Lavender Sky WIP stitched by sugarlemon. Pattern designed by Nora Corbett.

[sugarlemon1127]

Hey, hey! I'm Lemon! I have another account but since I got back into making pony content, I wanted to make a new blog on ponies and other multi-fandom art. For more of my socials, DNIs, and other info- you can find it in my carrd•°. *࿐

*ೃ༄ My "mane" tags/content♡ *࿐

Art

Lem Art

Lem Doodles

Lem VA- I voice act for covers & stuff, mostly doing MLP like Flutters or Pinkie

Lem Covers- Song covers

Lem Collabs- Collab art/song collabs from my channel or other people's channel

OCs

Lem OCs -OCs in general

SugarLemon -Ponysona

Ro -DND OC

Misc.

Lem rambles- geekouts,, possibly about MLP scenes

Lem ask- Any questions you guys ask (Keep ask PG, any fandom is fine, no nasty ship questions)

Lem shitpost- Lemon being silly

Lem friend repost (Boosting a friend's creations up)

Lem repost (General but not often cause I dont want to flood my page)

Other socials

Youtube

Twitter

Discord: lemon.o3o (Please state your business and say you come from here. I don't want to get hacked, dawg)

Fandoms:

MLP (Main one here)

D&D

Amphibia

The Owl House

The Ghost and Molly McGee

Delicious in Dungeon

Rick and Morty

More listed on carrd!!

-Alt account 4 that are more scrambled is lemongeekouts -Currently running a Rick & Morty episode tournament

If you read this far, have a cookie!! <3

[lifewithoutalu]

Today I have something special for the Lemon lovers. I present to you one of my latest bakes - Fabulous Lemon Muffins with Lemon Syrup. Enjoy these scrumptious muffins whenever you want, they are easy to prepare and quick to bake. http://lifewithoutalu.blogspot.com/2017/07/fabulous-lemon-muffins-with-lemon-syrup.html If you love homemade Muffins, I can bake these for you! Just reimburse me for the ingredients. #lifewithoutalu #selftaughtbaker #sharphome #muffin #lemon #lemonmuffins #lemonsyrup #sugarlemon #cookingram #foodie #eeeeeats #instafood #foodstagram #foodpics #foodphotography #foodstyling #breakfast #brunch #eattherainbow #homemade #baking #foodnetwork #foodnetworkmagazine #mylife #tryingnewthings #recipes #happiness #sharing #inthekitchen #muffinrecipe (at Kansas City, Missouri) https://www.instagram.com/p/BsgLfdqHBnu/?utm_source=ig_tumblr_share&igshid=nmsqtugxiys6

[dfwbeautyguide]

Starting this Monday morning right with #sugarlemon candle by @freshbeauty 💕#mondaymotivation #DFWbeautyguide

[tokyo-animism]

View this post on Instagram

A post shared by Xandria Larrain (@xandria.larrain)

Xandria is Cooking! ...Preserved Sugar Lemons 🍋 #mycookingskills #chefduringtheday #lemon #sugarlemons #preserves #preserving #cooking #letscook #asian #morrocan #food #foodie #cookingvideo #xandriaiscooking

[nkdhiman]

mary berry lemon and limoncello posset

mary berry lemon and limoncello posset

mary berry lemon and limoncello posset Lemon Posset is a British classic dessert. Double cream is made with sugar and freshly squeezed Lemon juice. This creamy dessert is great for parties. This British dessert recipe is easy to make at home. Basic ingredients for mary berry lemon and limoncello posset 300 ml Fresh cream1/3 cup SugarLemon Zest2 tbsp Lemon Juice How to make mary berry lemon…

[amyphau-blog]

SugarLemon's Flipnote [Sudomemo] - Panic MV (Bendy and the Ink Machine)

[princess-in-the-kitchen]

Title BUCKWHEAT PIE WITH CHESTNUTS AND CARAMEL Category Cakes, Dessert Preparation Time Preparation time:1hourBaking time:35minutesResting time:1hour Cook Time Yield 8 Ingredients BUCKWHEAT PIE DOUGH240gbuckwheat flour10gcacao powder, unsweetened2eggs, free range if possible100gbutter100gbrown sugarlemon zest1/4 tspnutmeg1/4 tspclovespinch of sea saltCARAMEL250gcaster sugar280gmascarpone2x pinch of saltCHESTNUT PIE FILLING250gchestnut puree200gmascarpone100gcooked chestnuts, peeled50gbutter, unsalted120gdark chocolate (70% cacao)1tbsprumSOFT CHOCOLATE GANACHE150gdark chocolate (70% cocoa)225gdouble creampinch of sea salt Directions BUCKWHEAT PIE DOUGHFirst prepare the dough. Set a pan over a medium high heat. Add the buckwheat flour and fry for about 5 - 10 minutes, so that it gets a bit brown and smells wonderfully. Remove from the heat and sift the flour into a medium - sized bowl to cool down. Add the cacao powder and softened butter. Lightly rub into the flour using your fingertips until there are no more big lumps of butter. Add the sugar, powdered nutmeg, powdered cloves and 1 tsp of lemon zest. Mix a bit and add the eggs and a pinch of sea salt. Combine all ingredients with your hands, until the dough starts to come together, but it is still crumbly. Knead for about 30 seconds. Using your hands, form a bowl of dough, wrap with a plastic wrap and set to cool in a refrigerator for 1 hour.BAKE THE DOUGHPreheat the oven to 175 °C / 350 °F. Lightly dust a clean work surface with flour, flatten the dough into a disk and roll out the tart dough to 0.5 cm / 0.2 inch thick. Line tart shell with the rolled out dough, using a rolling pin. Prick the dough all over with the tines of a fork, and press the tines up against the edges of the tart shell. Line the dough with a large piece of parchment paper. Press the paper into the edges of the dough. Fill the parchment paper lined tart dough with pie weights or dried beans. Make sure they cover the entire bottom of the tart dough. Bake partially. First bake for 20 minutes, then check if the parchment paper sticks. If not, then remove the paper with the beans or pie weight and bake for another 15 minutes. Let the tart crust cool on a wire rack.CARAMELWhile the baked buckwheat dough is cooling, prepare the caramel. Place caster sugar in dry pan. Heat over a high heat to dissolve the sugar. Let the mixture to dissolve completely, it will become dark caramel. Remove from the heat. Slowly add the mascarpone, spoon by spoon, stirring constantly, fast. Be careful not to create lumps. Pour in the baked buckwheat dough. TIP CHESTNUT PIE FILLINGIn a large bowl, mix together chestnut puree, rum and mascarpone. In a small separate bowl mix together the butter and cooked, peeled chestnuts, so that you get a nice, creamy texture. Add to the chestnut puree mixture and combine well, using a hand mixer. Melt the chocolatein a glass bowl over a pan of simmering water, stiring occasionally. When the chocolate melts completely slowly add it to the chestnut puree mixture and combine well, using a hand mixer. Spread the chestnut pie filling evenly all over the cooled caramel, using a smaller spatula.SOFT CHOCOLATE GANACHEPlace the double cream in a small saucepan and bring to the boil. Melt 75g / 2.6 oz of the chocolate in a glass bowl over a pan of simmering water, stiring occasionally. Add the rest of the chocolate. Pour the hot double cream over the chocolate. Using a hand blender mix it all together well. Pour over the chestnut pie filling evenly. Let the pie rest for 30 minutes in a refrigerator, then serve. Bon appetite. My comments URL with MyCookBook-----

[jamesroseuk]

Late night pancakes @NestUK_ #sugarlemon https://t.co/RN8uZKecwa

Late night pancakes @NestUK_ #sugarlemon http://pic.twitter.com/RN8uZKecwa

— James Rose (@jamesroseuk) January 29, 2017

from Twitter https://twitter.com/jamesroseuk January 29, 2017 at 11:57PM via IFTTT

[sourmagic]

Citrus Crew

my little bots as a tiny banner i made for my discord :3

[jencontact-blog]

#cakebowl #diet #breakfast #fruitrouge #redfruit #bowlcake #hotwater with #lemon #sugarlemon #fitgirlsguide (à Chalifert)

[somediyprojects]

Mirabilia Designs #80: Lilly of the Woods, the Dreaming Fairy WIP conversion by sugarlemon. Pattern designed by Nora Corbett.

As I mentioned, DMC didn’t want to come to the party on the deep plummy-burgundy colours I had in mind. This is what happened instead.

Bear in mind this is my first conversion ever. Someone more experienced/talented than I might have been able to massage and blend the available colours to get closer than I have. But it seems to me there aren’t a good range of deeper shades in DMC. For perspective, the lightest pink here is DMC 3727. The darkest shade here is actually a Weeks dye works floss – ‘Bordeaux’, and is more what I had in mind for the mid-tones. The fabric is ‘Sapphire Sky’ Cashel by Silkweaver.

Putting aside the frustration of not being able to get exactly what I wanted, I am actually pretty happy with how it’s turning out. More ‘Rose Satin’ than ‘Burgundy Velvet’, but pretty all the same. I’m not at all sure whether I’m going to go with the original ‘blankie’ colours now or convert to greens as I had planned. She’s had her first ten hours anyway, so she’s going away for a little while, and I’ll cross that bridge next time I get to her.

[dunjastyle]

What is better than waffle?? 😋🍦🍫 #fashionblogger #sugarlemon #greece #waffle #dunjastyle (at Sugar Lemon)

[ponponbrain]

목욕하구싶디....🛀💜 love it #bathsoak #fresh #sugarbath #sugarlemon

[sugarlemon]

Vintage show era Japanese pose dolls with 60s tin toy instruments.