#they’ll all be about vanilla extract

[celestialbeingsnyc]

Wake up babe, vanilla extract just dropped

[dailyveganmeal]

Vegan Chocolate Peanut Butter Levain Cookies: The Ultimate Indulgence 🍪

Thick, rich, and gooey with a creamy peanut butter center, these cookies are what dessert dreams are made of. Imagine biting into a crisp-on-the-outside, soft-in-the-middle cookie loaded with chocolate and peanut butter goodness. Oh, and did I mention they’re vegan? Yes, you can have it all.

Here’s a rough idea of how to make them:

Peanut Butter Filling

Mix peanut butter with powdered sugar and a splash of vanilla extract.

Scoop it into small balls and freeze them while you work on the cookie dough.

Chocolate Cookie Dough

Cream cold vegan butter with sugar until fluffy.

Stir in flax eggs (ground flaxseed + water) and vanilla.

Add cocoa powder, flour, baking soda, cornstarch, and salt. Fold in a generous amount of dairy-free chocolate chips.

Assembling the Cookies

Grab a scoop of dough, flatten it slightly, and wrap it around a frozen peanut butter ball.

Shape the dough into a large ball, making sure the filling is completely covered.

Chill the assembled cookies in the freezer for 15-20 minutes to prevent spreading.

Bake to Perfection

Bake at 375°F (190°C) for about 8-12 minutes. Look for a dry top but soft middle. They’ll firm up as they cool, so try not to eat them right off the baking sheet (I know, it’s hard).

Crispy edges, gooey centers, and an explosion of chocolate-peanut butter bliss with every bite. These cookies are dangerously good!

Want the full recipe with detailed steps and tips? Check it out here and get ready to bake the cookies of your dreams.

[sammywolfgirl]

So, I’m going to ramble about the beast cookie oc idea I got.

Since I’m revamping it and updating her design and all that.

So small background, this beast cookie oc is the parallel to Marshmallow Fluff cookie who’s my ancient oc

Long story arc short marshmallow fluff ends up properly earning a soul jam of her own in an event I really should develop more.

This is the light of Absolution.

So here’s the new beast cookie pitch.

Dark Enchantress is continuing her experiments with creating bodies for the beast cookies and the ultimate cookie project.

And somewhere along the lines decides she wants to spite her ex.

After all the other ancients have beasts of their own, why not Fluff as well? She has a soul jam.

So, she gets to work on that. And somewhere along the line overhears Shadow Milk talking about ‘his muse’ and decides to base this new beast cookie on that.

Because better this new cookie be familiar with the rest after all. Cohesion or something.

So congrats to shadow Milk your dead wife came back wrong.

So we get Melody Extract cookie. With the light of vengeance.

This is still mostly being developed but I think melody extract has some memories of vanilla extract cookie (shadow milk’s muse) but sees herself more as her own person. But it’s hard to figure out what’s her and what’s the dead cookie she’s crudely recreating.

Shadow milk probably has. Opinions. On DE reviving his dead wife wrong. But hey might as well enjoy the show and man it’s a bit of a guilty dream come true to actually have a monsterous muse by his side.

Current idea is melody extract has a conductor/orchestra motif. Shadow milk puts on the shows and melody extract sets the tone with music.

They’re an evil power couple who have a very love hate relationship.

Idk how functional it is. I’m still undecided if shadow milk loves this ‘wrong muse’ or hates her but is willing to indulge because like this is the closest he will get to having his muse back and by his side in the role of a monster.

Meanwhile melody extract both has love for shadow milk and hates him for killing her in her past life, but is that her life or is she just holding her fragile memories? Do these beast cookies actually know her or does she despise them all for doing this to her.

She’s the Beast of Vengeance, I doubt this will go well.

Meanwhile on marshmallow fluff’s side DE has basically recreated one of her worst traumas (bringing back a loved one as like a clone) and has turned it into a beast To torment her. So this isn’t going well.

On a final note. Idk if I’ll use this specific idea but it sets the tone of what I think melody extract really thinks of the beasts. Plus a theme I wonder if the game will explore.

I think the beasts are unable to work together in the long run, they’ll tear themselves apart because while the ancients have their bonds of friendship, the beasts at the end of the day don’t. And melody extract would be an exaggeration of this in the end.

If she catches wind that the beasts are about to be defeated for good/crumbled/sealed away. She will act. And crumble them all herself.

Because she is a being of Vengeance, and they all ruined her long before she was ever born.

And then she’d shatter her own soul jam because she’s a showman at heart just like her beloved jester.

This play is a tragedy and she’s given it a gorey conclusion.

Uh anyways yeah Melody Extract Cookie. I sure am having thoughts

[punkbakerchristine]

lonely hearts macarons

I thought of this a couple of weeks ago, especially with Valentine’s Day coming up here and I have red and pink baked goods on the mind. I think I was watching chopped when I thought of this: one of the basket ingredients was black garlic, and I did a little reading on that. It sounds really weird when in junction with a sweet baked good like cookies, but it’s basically garlic that’s been fermented in a warm, humid place for anywhere from two weeks to three months. The fermentation breaks down the enzymes that make garlic pungent and turns it sweet: everything I’ve read says the taste is kind of caramel or licorice in flavor. (You know how when you cook an onion in a skillet and once it turns brown, it sort of “caramelizes”, especially when you put a little sugar in there, too? It’s kind of along those lines.) Because of the flavor profile, black garlic can be used in dishes with red wine, red meat, any kind of hearty fish like salmon or swordfish, hearty soups or veggie dishes, and of course, dark chocolate.

And so figure, my thought process just went from there 😅

I’ve looked up recipes for macarons and i’ve often wondered what it would be like to make some with really hearty flavors like apple pie or banana split or strawberry shortcake or with booze incorporated. ***I should say that if you are going to incorporate alcohol into, say, the frosting of a baked good of any kind, be sure to boil it for about 5 to 7 minutes before hand to rid of the alcohol so you have the taste of the liquor without any worry of feeling sozzled later on 😉

100g egg whites (usually between 3–4 large egg whites)

1/4 teaspoon (1g) cream of tartar

1/2 teaspoon vanilla extract 

80g superfine/caster sugar

1–2 drops red gel food coloring

125g almond flour

125g confectioners’ sugar

For the frosting:

1 cup/2 sticks of butter, softened

3 1/2 cups (420 grams) confectioners’ sugar, sifted

1/2 cup (41 grams) cocoa powder, sifted

1 clove of black garlic, mashed

3 tablespoons (45 milliliters) heavy cream or milk

1/8 teaspoon salt

2 teaspoon vanilla extract 

1/2 cup of red wine (optional, just knowing how expensive wine is)

Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites. Cover and refrigerate for 24 hours, then bring to room temperature.

Line 3 large baking sheets with silicone baking mats or parchment paper with circles drawn on the back—because of the occasion, it can also be hearts! Set aside.

Add cream of tartar and extract to egg whites. Using a handheld mixer or stand mixer fitted with a whisk attachment, beat together on medium speed until very soft peaks form: the egg whites and cream of tartar will be foamy, but the bubbles will tighten and the beaters will leave “tracks”. Once this happens, you have soft peaks. 

Add about 1/3 of the superfine sugar. Beat on medium-high speed for 5 seconds, then with the mixer continuing to run, add another 1/3 of the sugar.

(*superfine sugar by the way is granulated sugar that’s been blitzed in the food processor)

Beat for 5 seconds, then add the remaining sugar with the mixer still going. Beat on medium-high speed until stiff glossy peaks form, i.e., the whites are stiff and pointy and you can turn the bowl upside down and they’ll stay put.

Using a rubber spatula, slowly and gently fold the food coloring into the egg whites.

Sift the almond flour and confectioners’ sugar together in a large glass mixing bowl. *make sure you get it all sifted in so you have exact measurements (baking IS chemistry, after all 😉)

Slowly fold the beaten egg whites into the almond flour mixture: folding the batter will stop air bubbles from forming and will keep the actual cookies nice and smooth; the batter itself should resemble honey in consistency.

Spoon the macaron batter into a piping bag fitted with a medium round piping tip. Holding the bag at a 90 degree angle over the baking sheet, and pipe batter in 1.5 – 2 inch rounds about 1-2 inches apart on prepared baking sheets. 

Now, the piped batter will flatten out on its own, but bang the pan a couple times on the counter to pop any air bubbles.

Let the macarons sit out until they are dry: depending on the humidity of your kitchen, it could be anywhere from 30 minutes to an hour. Drying will give the macarons a “skin”, which will then give them their “feet”. However, you don’t want to let them sit for too long because they can deflate. 

Meanwhile, preheat the oven to 325°F (or 163°C, for our international friends). Bake for 13 minutes. The macarons should form “feet” as they bake.

Touch the top of one with a spoon (be careful not to burn yourself if you use your finger). If the macaron is wobbly, give them another 1-2 minutes. If it’s set, it’s done (just like with anything else baked in the oven, if it’s set, it’s probably done).

Let the shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack to continue cooling. After cooling, the shells are ready to fill and sandwich together.

As for the frosting:

Whip the butter in the mixer with the paddle attachment, and very carefully pour in the sugar a little at a time until it’s all creamy and smooth. Very carefully pour in the cocoa powder, the salt, the vanilla extract, the milk, and lastly, the black garlic. Beat for 1 minute at the least, 2 minutes at most—you apparently don’t want to overwork black garlic because it can not only turn to mush, but its caramel-y, tamarind-y flavor will give way to something akin to burnt toast.

(If there’s wine in the frosting, very carefully boil for 5 minutes to rid of the alcohol beforehand; keep an eye on it that it doesn’t scorch ).

Use the offset spatula to spread the frosting on. Cover any leftover macarons and refrigerate for up to 5 days, and enjoy!

***while I was editing this, I also thought of a vegan version, using aquafaba (the liquid from chickpeas) in lieu of egg whites, margarine in lieu of butter, and soy milk in lieu of milk

[frankie-the-bad-guy-lupelli]

What's your vanilla buttercream recipe and also what is vanilla buttercream?

Buttercream is that traditional birthday cake frostin’. But if you ain’t careful where you get it from they’ll slip you vegetable shortenin’ instead of butter.

My recipe is super simple. It’s just a cup of softened (not melted, softened. Room temperature) butter, 4-5 cups of confectioners sugar, about a quarter cup of heavy cream, and 2 teaspoons of vanilla extract.

You wanna cream the butter with a mixer, then add your cream. And the real secret is adding the sugar slowly while it mixes instead of dumping it in all at once. Just keep addin’ until it starts lookin’ like frosting. Vanilla goes in last.

[rustyironskillet]

Writing Prompt #2

Darkness, sweet, kind, darkness, cradled me as I floated on a sea of dreams. Waves splashed against my weightless body as soft hum danced through the air and somewhere distant I heard the song of birds. Peace spread over me while I rocked side to side in oblivion. Bird songs grew louder as I floated and gently woke me from my deep slumber.

Light filled the room as I opened my eyes and everything was bathed in a nice golden. Outside my window, I heard the birds that had awakened me from my slumber. The songs were so sweet as I watched them going about their morning routines.

As I turned away from my window, I looked across the room to the other bed, empty. My roommate Antagonist must have gotten up early, as they usually did. The bed was undone and their pajamas were left on the floor haphazardly. I chuckled to myself, they often did this and I would always clean it up for them. This time was no expectation.

I made my bed first and put on an outfit for the day, then folded my pajamas and put them under my pillow. Once I was done with my things, I moved to theirs and did the same. Once I finished, I stretched and glanced at the clock.

“IT’S 12:00 O'CLOCK?”

I left my room and raced down stairs to the dining room, nearly falling down multiple times. When I entered, there was no one to be found, not a teacher or student or anyone. Only when I checked the kitchen did I see another person.

“Oh, you're finally awake,” Antagonist commented as he rummaged through the cupboard, “How did you sleep?”.

“Antagonist, where’s everyone?”

“Surprised field trip”

“Why didn't you wake me?”

“You never sleep in, so I thought… here it is… you were tired,” they grabbed vanilla extract from the cupboard and turned to me, “I decided to stay behind, want to make a cake?”.

“Sure. Thank you for staying without you, I would have been so confused,” I thanked them before beginning to help him get the ingredients.

Once we got all of the ingredients, we started to bake. While mixing the batter, I caught Antagonist trying to eat it multiple times and chided them. In retaliation, they threw flour at me but I made them clean it up while I put the cake in the oven.

“That was fun,” they said, smiling as he sat at the counter and waited for the cake to bake.

“Yup, it was,” I smiled at them while putting the ingredients away.

“Would you like me to make some coffee while we wait?”

“Of course,” I replied, as I joined them at the counter, Antagonist made the best coffee in the world.

He got up to start brewing and I couldn't help but smile. Antagonist was from a rough place and when they first arrived, it showed. they was distrustful of everyone, snarky and rude, and sometimes a bit violent. But they has changed a lot since they first came and while there are still some setbacks, they still is making good progress to be a better person.

“Hey, you good?” Antagonist asked with two cups of coffee in hand, offering me one.

“Sorry, I just spaced out,” I said, accepting the coffee,”I was thinking about you and how you have grown since you first got here”.

“You think so?” they said as they sat down,” Everyone is still really hesitant around me, I don’t think they’ll like me”.

“They don’t have to like you, the world is full of lots people, there's bound to be some who dislike with you,” I paused to take a drink of coffee,” but I know you will find more people who don’t judge a book by it’s cover”.

“...Thank you”

We sat for a bit in a pleasant silence. It was so nice to have some alone time with him without any interruptions or-

A wave of nausea hit me like a semi truck.

Everything started to spin.

“Protagonist, are you okay?” Antagonist asked, but the world was spinning to quickly respond.

I moved away from the counter and tried to make my way to the bathroom.

“What’s wrong?”

I fell to my knees as everything I ate in the last few hours exited my stomach.

“What’s wrong?” came again but this time sounded mocking.

Antagonist yanked me from my hair and pulled me up to their eye level.

“What’s wrong?” they said again looking at me in the eyes without a hint of the kindness and warmth there was a moment before.

“Wha-” I tried before another wave of vomit left me.

“How dumb do you have to be to think there would be a surprise field trip and that they would leave their golden boy with me?!” Antagonist asks harshly.

“You really thought I wouldn’t betray you?” they said barely above a whisper.

“Yes,” I managed.

“You believe in me too much,” they threws me across the floor, before putting his foot on top of my chest.

“I don’t care, I want to believe in you because you're my fr-” I tried to get out but Antagonist put pressure on my chest making me wheeze and causing specks of black danced along my vision .

“Because I'm your friend?” they mimicked an innocent child-like voice before sighing dreamily, “oh, you're one of the only kind people left in this world, that's why I decided…”.

They knelt down moving his face inches away from mine.

“I want you to join me”.

“No thank you” I tried but Antagonist just tsked and walked away.

“As if you had a choice in the matter,” they chuckled.

And then a cold kind of darkness swallowed me whole.

[trash-laurry]

sweet death

TW: death, bestfriend in distress, meme

The sudden thunder wakes you up for a split second, and in that moment you suddenly realize exactly where you are. Your surroundings quickly come into your focus, dizzying your senses and amplifying the horror.

Dry earth sits beneath your bare knees, poking through in uneaven tears from your pants. Somber cold blue tones pour over the sky and everything you’re able to see, like if it was a thick, hard to swallow cough syrup of impending doom cascading over your eyes. You’re afraid to look down at the whimpering mess your subconscious already knows, and is trying to shield you from. But your heart reminds you that that, lying with their head on your knees and your arm clutched into theirs, is your bestfriend. Your bleeding, crying, dying best friend.

Doom washes over your vision, fuzzing it up at the edges into a blurry mess of lines you can’t really tell apart from one another, the familiar uneaven glare of tears pooling in your eyes, resisting gravity before they give up, and give in, falling onto the tight embrace where your skin, and your bestfriend’s meet.

Darkness. Dark goey liquid covers that gesture once so sweet, so rare, too, as you never really were one for such deep spontaneous touches. But the irony touches you, and makes your head hurt, of how you rarely had one embrace like this, overflowing with love, and now you’re having one, probably your last one together, overflowing with visible life threatening loss. They look at you like they’re shocked, like it’s almost your fault, like the pact you had -“if you die, i die”- is not being respected. You seem to struggle managing the few seconds you can scrape from the bottom of the barrel, that is your friend’s ending life, now that your hands are almost invisible, covered under layers of dark, dark shiny liquid and grime.

And then time seems to stretch, like if you actually did pray out loud to a god you don’t believe in, for a miracle, and like if that god actually listened for once to your silent cry. Asking for a few seconds more, or for a few centuries more with them alive, standing and thriving by each other’s side. It stretches and it makes it almost awkward. The guilty thought of “ i have to say something, like i think they are about to die, cause when they’ll wake up in the hospital they’ll take the piss, and I’ll never stop hearing about how I didn’t tell them i loved them, or tried to save them when they were about to die”. So in what makes you feel like an egotistical sociopath, you scramble your energies like at the end of a play, when you have to fake happiness, and energy although you’re actually just trying to stay awake, and fully turn your energy into saving your platonic soul mate. You reach for the center of distress, press down on the source of the thick stream of life, and then if dawns on you.

Your friend is no longer struggling to stay, no longer breathing as if they hosted in their lungs the rattle of a snake. Confusion. That’s the best word to describe both of your state.

A weirdly sweet smell comes from the deep wound you imagined in their chest, the syrupy consistency seemed too thick, all of a sudden, to be the one of blood. And once again they seem to talk instead of drawl, and soften their expression into question, not into an excruciating twist of pain…

Slowly you look at them, as if to ask for permission, while doing something that seems to comically weird for the context you’re in. But ultimately they sustain the eye contact as if to say “go ahead, I’m just as confused” while watching you raise your hand to smell the liquid covering your clothes and their chest. Your dripping hand reaches your nose, with a tentative, insecure whiff you finally understand.

It was not blood at all, and they got it from the immediate poker face you gave them

And for once you where the one who wanted to kill them, as they realised what it was, clutched their jacket and yelled:

“OH NO MY VANILLA EXTRACT! MY SECRET STASH-GODDAMN-“

Oops <3 Don’t hate me. You know i had o do it to em- nix

[adverbian]

This one comes from my husband. I can confirm deliciousness. They are the perfect, thick, soft cookies. They stole the show at Thanksgiving this year.

Mr Adverb’s Orange Chocolate Chip Cookies

INGREDIENTS

- 8 tablespoons of salted butter

- 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)

- 1/4 cup packed light brown sugar

- 1 teaspoon vanilla extract

- 1/2 teaspoon orange extract

- 1 egg

- 1 1/2 cups all purpose flour (6.75 ounces)

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt (but I always add a little extra)

- 3/4 cup chocolate chips (dark chocolate preferred)

INSTRUCTIONS

- Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to melt it. It shouldn’t be hot – but just melted

- Using a stand mixer or electric hand mixer, beat the butter with the sugars until creamy. Add the vanilla extract, orange extract, and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

- Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.

- Roll the dough into 12 large balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet. They’ll be pale and puffy.

- Let them cool on the pan for a good 30 minutes or so. They will sink down and turn into these dense, buttery, soft cookies.

anyone got a good chocolate chip cookie recipe? i trust yall significantly more than browsing internet recipes

[sweethoneyrose83]

Sally Thistle Flower Earl Grey Cupcakes

Sally would surely love these buttercream-piped thistle flower cupcakes, inspired by the flowers she picks as she wonders if Jack returns her romantic feelings. Perfect for a gothic tea party, these Earl Grey tea-infused cupcakes would look petrifyingly perfect on a cake stand adorned with dried (dead!) flowers. Pluck the frosting petals (with your teeth) and maybe your skeletal romance dreams will come true.

Yield: 24 cupcakes | Skill Level: Moderate

FOR THE EARL GREY BUTTER 3 cups unsalted butter Loose tea from 6 Earl Grey tea bags (or ⅜ cup loose-leaf Earl Grey tea)

FOR THE EARL GREY CUPCAKES 1 cup Earl Grey butter 3 cups cake flour 1 tablespoon baking powder ¾ teaspoon fine sea salt 1 ¾ cups granulated sugar 4 large eggs 

1 teaspoon pure vanilla extract

1 ¼ cups whole milk FOR THE EARL GREY BUTTERCREAM 2 cups Earl Grey butter ½ lemon ½ cup plus 2 tablespoons egg whites 1 ¼ cups granulated sugar 1 ½ teaspoons vanilla bean paste

DECORATING INGREDIENTS AND TOOLS 2 cupcake pans Cupcake liners Green, navy blue, and violet gel food coloring Piping bag fitted with a leaf tip Piping bag fitted with a medium open circle tip Piping bag fitted with a small multipronged open-star tip Candy thermometer

TO MAKE THE EARL GREY BUTTER: In a small saucepan, melt the butter. Add the loose Earl Grey tea leaves, remove from the heat, and let the flavor infuse the butter for 10 minutes. Using a fine mesh strainer, strain and discard the tea leaves; bits of tea will remain in the butter, which is fine; they’ll add flavor. Refrigerate the tea butter and allow to firm up to room temperature, about 10 minutes.

TO MAKE THE CUPCAKES: Preheat the oven to 350°F. Line two cupcake pans with cupcake liners in your choice of color and set aside. In a large bowl, whisk together the cake flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat the tea butter and granulated sugar on high speed until light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes.

With the mixer on low speed, add the eggs one at a time until incorporated. Add the vanilla extract and mix to incorporate. With the mixer on low speed, alternate between adding the flour mixture and adding the whole milk in three equal portions, beginning and ending with the flour mixture, until a smooth batter forms, about 1 minute total. Divide the batter evenly into the prepared cupcake pans, filling each cavity no more than ⅔ full. Bake for 20 to 24 minutes, until a cake tester inserted into the center of the cupcake comes out with only moist crumbs. Let cool completely on wire racks.

TO MAKE THE BUTTERCREAM: Ensure that the metal bowl of your stand mixer is completely grease-free by wiping it with a halved lemon, then rinse and dry it thoroughly. In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, mix the egg whites and sugar on low speed to combine into a sugar slurry. Fill a medium saucepan with a few inches of water and place it on the stove top over medium high heat.

Set the mixer bowl on top of the saucepan to create a double boiler, making sure the mixer bowl doesn’t touch the water. Heat the egg and sugar mixture until it reaches 160°F on a thermometer, whisking occasionally, 5 to 7 minutes. Carefully return the mixing bowl to the stand mixer, with the whisk attachment in place. Bring the mixer up to high speed and beat the mixture for 8 to 10 minutes, until you’ve reached stiff peaks and a billowy meringue and the meringue have cooled from the whipping. Swap out the whisk for the paddle attachment. Make sure your meringue has cooled sufficiently enough so that when you add the butter it won’t completely melt away. The bowl should be only slightly warm at this point. With the mixer on low speed, add the tea butter a few pieces at a time, until all the butter is incorporated—it will look like thick soup at this point. Add the vanilla bean paste and pinch of salt.

Bring the mixer speed up to medium-high and beat until a fluffy meringue buttercream forms, 2 to 3 minutes.

TO ASSEMBLE THE CUPCAKES: Add 1 cup of the buttercream to a small bowl. Add a toothpick tip’s worth of green gel food coloring and mix until combined. Add this buttercream to the piping bag fitted with the leaf tip. Add 1 teaspoon navy blue and 1 teaspoon violet gel food coloring to the remaining buttercream, mixing to combine. Divide the buttercream and fill both the piping bag fitted with the medium open circle tip and the piping bag fitted with a small multipronged open star with the violet-blue buttercream. Using the blue buttercream with the larger tip, pipe onto the center of a cupcake a chocolate kiss-like blob shape, with a point on top. Using the small tip, start at the bottom of the dollop and pipe little spikes all along the bottom, working your way up in circles to pipe the entire dollop with little spikes. With the green buttercream, pipe leaves tucked into and around the bottom of the blue thistle. Repeat with the remaining cupcakes!

[teganduplessis]

Orange Glazed Gingerbread Cookies

makes about 30 cookies

Ingredients:

440g all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon ground ginger 

1 Tablespoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

145g unsalted butter, softened to room temperature

150g packed dark brown sugar

2/3 cup (200g) fancy molasses (do not use blackstrap)

1 large egg, at room temperature

1 teaspoon pure vanilla extract

Directions:

In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.

In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.

Add the flour mixture to the wet ingredients, and beat on low speed until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.

Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling—the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.

Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too—so be sure to rotate the pan once during bake time. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be. For soft gingerbread cookies, follow the suggested bake times.

Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.

Cookies stay fresh covered at room temperature for up to 1 week.

Glaze:

Zest & squeeze a couple oranges of juice in a bowl , add spoonfuls of sugar until desired consistency and taste. Glaze will be very runny. Dip cooled cookies face side down into the glaze, put back on parchment paper to let dry.

You can freeze the cookies with or without the glaze.

Original recipe source https://sallysbakingaddiction.com/best-gingerbread-cookies/#tasty-recipes-71005

[eazy-group]

Keto Almond Tortillas

New Post has been published on https://eazywellness.net/keto-almond-tortillas/

Keto Almond Tortillas

Almond Flour Tortillas are a very low-carb, gluten-free alternative to wheat flour tortillas. They’re made from almonds and psyllium husk powder. If you want them to be more pliable, add gelatin powder to the mix.

These almond flour tortillas are flexible and keto-friendly, and can be used to make a wide variety of low-carb, low-sugar, gluten-free, high-protein, dairy-free Mexican dishes. Because they’re made from almonds and psyllium, they also won’t be very high in saturated fat. The psyllium husk powder gives the tortillas the sturdiness they need to hold up to hot foods.

Psyllium is a soluble fiber that resists digestion. It also helps achieve the perfect keto tortilla texture by absorbing water, allowing the dough to hold together. It’s important to use super fine almond flour because if the particles are too large, they’ll make for a gritty texture.

It’s pretty common to add water to the dough, but if you find that the dough is too soft or sticky, you can add more psyllium until you get the texture you want.

Use melted butter instead of olive oil to create a firmer tortilla. If you prefer, you can grill the tortillas for about 30 seconds on each side to make them crisp. They’re still flexible even after being grilled, but be warned: they don’t hold up to sauces unless they’re soft.

The recipe makes six tortillas. You can store the extra ones in the refrigerator and reheat them in the microwave or bake them in the oven. They also freeze well, so you can make them for later.

Yields 6 servings of Keto Almond Tortillas

The Preparation

13 teablespoon almond flour

2 teaspoon coconut flour

1 tablespoon psyllium husk powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon butter

1/2 cup water

The Execution

1. Measure out and prepare all of the ingredients.

2. In a mixing bowl, add in the dry ingredients: almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Whisk to combine well.

3. Add in the warm water and melted butter.

4. Stir together until everything is combined well.

5. Knead the dough using clean hands until the dough is smooth

6. Lightly oil two sheets of parchment paper then place the dough ball in between the two pieces of oiled paper. Roll out the dough with a rolling pin. Peel the parchment paper away from the tortilla.

7. In a skillet over medium heat, add a little bit of oil to the pan. Add the tortilla to the pan and let cook for 3 – 5 minutes before flipping over to cook the other side.

8. Remove the crust from the oven and place foil around the edges loosely. Place back in the oven for 5 to 8 minutes or until golden brown. Let cool completely before adding the filling in.

9. Enjoy!

This makes a total of 6 servings of Keto Almond Tortillas. Each serving comes out to be 148 calories, 12g fat, 2g net carbs, and 6g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN 0.25 cup coconut flour 80 4.7 13.3 9.3 4 4 3.00 large egg 236 15.7 1.2 0 1.2 20.7 2.00 tablespoon coconut oil 243 27 0 0 0 0 6.00 tablespoon unsweetened almond milk 11 1 0.5 0.3 0.2 0.5 1.00 teaspoon baking powder 2 0 1.3 0 1.3 0 1.00 teaspoon vanilla extract 12 0 0.6 0 0.6 0 1.00 tablespoon allulose 6 0 0 0 0 0 Totals 590 48.3 16.8 9.6 7.2 25.2 Per serving (/4) 148 12 4 2 2 6

The Preparation

13 teablespoon almond flour

2 teaspoon coconut flour

1 tablespoon psyllium husk powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon butter

1/2 cup water

The Execution

Measure out and prepare all of the ingredients.

In a mixing bowl, add in the dry ingredients: almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Whisk to combine well.

Add in the warm water and melted butter.

Stir together until everything is combined well.

Knead the dough using clean hands until the dough is smooth

Lightly oil two sheets of parchment paper then place the dough ball in between the two pieces of oiled paper. Roll out the dough with a rolling pin. Peel the parchment paper away from the tortilla.

In a skillet over medium heat, add a little bit of oil to the pan. Add the tortilla to the pan and let cook for 3 – 5 minutes before flipping over to cook the other side.

Remove the crust from the oven and place foil around the edges loosely. Place back in the oven for 5 to 8 minutes or until golden brown. Let cool completely before adding the filling in.

Enjoy!

Notes

Almond Flour Tortillas are a very low-carb, gluten-free alternative to wheat flour tortillas. They’re made from almonds and psyllium husk powder. If you want them to be more pliable, add gelatin powder to the mix.

These almond flour tortillas are flexible and keto-friendly, and can be used to make a wide variety of low-carb, low-sugar, gluten-free, high-protein, dairy-free Mexican dishes. Because they’re made from almonds and psyllium, they also won’t be very high in saturated fat. The psyllium husk powder gives the tortillas the sturdiness they need to hold up to hot foods.

Psyllium is a soluble fiber that resists digestion. It also helps achieve the perfect keto tortilla texture by absorbing water, allowing the dough to hold together. It’s important to use super fine almond flour because if the particles are too large, they’ll make for a gritty texture.

It’s pretty common to add water to the dough, but if you find that the dough is too soft or sticky, you can add more psyllium until you get the texture you want.

Use melted butter instead of olive oil to create a firmer tortilla. If you prefer, you can grill the tortillas for about 30 seconds on each side to make them crisp. They’re still flexible even after being grilled, but be warned: they don’t hold up to sauces unless they’re soft.

The recipe makes six tortillas. You can store the extra ones in the refrigerator and reheat them in the microwave or bake them in the oven. They also freeze well, so you can make them for later.

3.1

https://www.ruled.me/keto-almond-tortillas/

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[thedisneychef]

What Recipes Use Heavy Cream? Delicious and Creative Ideas

Hi there! If you're looking for something delicious to make, heavy cream is a great ingredient to include. It adds flavor and richness to so many dishes, from creamy sauces to decadent desserts. In this article, I'll give you some ideas of what recipes use heavy cream that are sure to please your taste buds. Heavy cream has been used in the kitchen for centuries - it's definitely one of the most popular ingredients out there! Whether you want an easy dinner recipe or something special for dessert, chances are good that adding a little bit of heavy cream will do the trick. Read on to learn more about using this versatile dairy product in all kinds of tasty dishes. Soups And Stews I'm a big fan of soups and stews, especially when I want something warm and comforting on a cold day. Slow-cooking is the only way to go if you're looking for an amazing flavor. With some heavy cream thrown in, your soup or stew will be even better! Adding heavy cream gives any dish a rich and creamy texture. It's also great for thickening up all kinds of recipes, like chowders or bisques. You can use it as a topping too - just drizzle over the top before serving and you'll have folks asking what your secret ingredient is! When life gets busy, nothing beats coming home to a cozy dinner with family and friends. Soups and stews are perfect for those occasions because they require minimal prep time (thanks slow cooking!) but still provide that delicious comfort food feeling we all crave from time to time. Adding heavy cream takes them to the next level - enjoy! Dips And Sauces I love making dips and sauces with heavy cream because it adds an amazing richness of flavors to them. The creaminess of the ingredients helps to create a velvety smooth texture that's infused with aromas I can't get enough of. Whether its garlic, basil, or any other herbs or spices, they all come together perfectly when you use heavy cream in your recipes. One dish I make is a roasted red pepper sauce that turns out so delicious every single time. It starts by roasting some bell peppers and adding them to a blender along with onion, garlic cloves, olive oil, vinegar, sugar, salt and pepper. Then I add a few tablespoons of heavy cream before blending until everything comes together into one creamy consistency. As soon as this sauce is ready it's like no other! With such intense flavors from the peppers combined with sweetness from the sugar - this recipe will have you coming back for more over and over again! Baked Goods When it comes to baking, heavy cream can be used in a variety of recipes. Its high fat content makes it perfect for creating light and fluffy cakes, cupcakes, and other desserts. Biscuits and scones are also popular treats that benefit from the addition of heavy cream. While some recipes call for simply adding the cream to the dry ingredients prior to baking, there are plenty of ways you can get creative with cooking methods and flavor combinations. For example, try replacing part or all of the butter in your favorite cookies recipe with heavy cream. The result will likely be an even softer cookie than usual! You could also whip up some homemade ice-cream or frozen yogurt by combining sweetened heavy cream with various fruits or flavors like chocolate or vanilla extract. For something more savory, use it in place of milk when making mashed potatoes; they'll come out extra creamy and flavorful! No matter how you choose to incorporate heavy cream into your kitchen creations, these rich and indulgent recipes are sure to please everyone's taste buds! Puddings And Custards I'm a sucker for puddings and custards. Not only are they delicious, but you can dress them up with all sorts of flavored creams and cheesy fillings. Whether I'm entertaining guests or just looking for a sweet treat to indulge in during the weekend, these recipes have me covered! Take this classic vanilla pudding recipe as an example: it calls for heavy cream combined with eggs, sugar, and cornstarch until thickened. The result is a creamy and smooth dessert that's made even more delightful when topped off with fresh whipped cream or chocolate shavings. It's simple yet oh-so-satisfying! If you're feeling adventurous, why not give my spin on tiramisu a try? This version uses mascarpone cheese mixed with egg whites instead of the traditional heavy cream mixture. A dash of coffee liqueur gives it an extra kick while cocoa powder keeps it light and fluffy - perfect after dinner indulgence! Ice Creams And Frozen Treats I love making frozen treats at home, especially when I can use heavy cream. With a little bit of creativity and some simple ingredients you can make delicious desserts to enjoy all summer long. Fruit smoothies are one of my favorite recipes that require heavy cream. By blending fresh fruit with ice, sugar and the cream, I have an amazing treat in minutes! It's also easy to get creative by adding different flavors like vanilla or even chocolate for something extra special. For those hot days, nothing beats homemade ice popsicles made with heavy cream. All you need is your choice of juice or puree mixed together with the cream – it's so creamy and delicious! You can try experimenting with different flavors as well as mix-ins like coconut flakes or nuts for added texture. And if you want something healthier, why not try yogurt instead? Whatever way you decide to go, these frozen treats will be sure to delight everyone this summer! Frequently Asked Questions What Is The Shelf Life Of Heavy Cream? When it comes to storage solutions, the shelf life of heavy cream depends on its fat content. Full-fat heavy cream typically lasts between two and three weeks when stored in the refrigerator or up to 12 months if frozen. Low-fat options may last a little longer since they have less fat that can go bad. It’s important to note that while these are guidelines, you should always check for signs of spoilage before using any type of dairy product. What Is The Nutritional Content Of Heavy Cream? If you're curious about the nutritional content of heavy cream, you can rest assured that it's packed with fat and calories. A single tablespoon contains 51 calories and 5.3 grams of fat, so if you're watching your calorie intake or trying to maintain a low-fat diet, try to limit how much heavy cream you use! How Can Heavy Cream Be Substituted For Other Dairy Products? When you need a dairy substitute for heavy cream, there are plenty of options! If you're looking to make creamy sauces, yogurt or sour cream can be substituted in equal parts. For baking, evaporated milk is a great choice that'll still provide your dish with the right texture and flavor. Coconut cream is also an option if you want something vegan-friendly. Whichever one you choose, these substitutes should work as well as heavy cream! How Much Heavy Cream Should Be Used In A Recipe? When it comes to using heavy cream in a recipe, the amount you use will depend on what the outcome should be. If you're looking for a creamy texture, then you'll need more than if you were just substituting it for another dairy product. Generally speaking, when substituting heavy cream for other dairy products like milk or yogurt, start with about half as much and adjust from there depending on your desired consistency. Can Heavy Cream Be Used In Savory Dishes? Yes, heavy cream can be used in savory dishes! Heavy cream is a great way to add an indulgent richness and creamy texture to any dish. It's particularly suited for sauces, as it adds a wonderful thickness that makes the sauce extra luxurious. However, if you're looking for dairy free alternatives or just want to lighten up your meal, there are plenty of other options to make creamy sauces. Try using almond milk or cashew cream instead - they provide a similar velvety texture without all the added fat. Conclusion In conclusion, heavy cream is an incredibly versatile dairy product that can be used in a variety of recipes to add richness and flavor. It has a long shelf life when stored correctly, making it the perfect ingredient for any kitchen. Heavy cream packs a nutritional punch with its high fat content, so it should be enjoyed in moderation as part of a well-rounded diet. When substituting it for other dairy products, keep in mind how much heavier it is and adjust accordingly. Finally, don't limit yourself to just desserts – there are plenty of savory dishes that make delicious use of heavy cream too! With all these benefits, why not try adding some heavy cream into your next recipe? Read the full article

[littleliongirllost]

grace is a bad actress. chrissy was her only good performance. she;s gonna lose so many fans after her next movie

Sticky Toffee Pudding

Ingredients

For the pudding

225g whole medjool dates

175ml boiling water

1 tsp vanilla extract

175g self-raising flour, plus extra for greasing

1 tsp bicarbonate of soda

2 eggs

85g butter, softened, plus extra for greasing

140g demerara sugar

2 tbsp black treacle

100ml milk

cream or custard to serve (optional)

For the toffee sauce

175g light muscovado sugar

50g butter, cut into pieces

225ml double cream

1 tbsp black treacle

Method

STEP 1 Stone and chop 225g medjool dates quite small, put them in a bowl, then pour over 175ml boiling water.

STEP 2 Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in 1 tsp vanilla extract.

STEP 3 Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.

STEP 4 While the dates are soaking, make the puddings. Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.

STEP 5 Beat 85g softened butter and 140g demerara sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions.

STEP 6 Beat in 2 tbsp black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.

STEP 7 Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter.

STEP 8 Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.

STEP 9 Meanwhile, put the 175g light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream.

STEP 10 Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.

STEP 11 Stir in 1 tbsp black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the double cream.

STEP 12 Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.

STEP 13 You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.

STEP 14 Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill).

STEP 15 When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.

[quietwingsinthesky]

GUIDE TO COOKIE

ACQUIRE: SUGAR, FLOUR, EGG, VANILLA EXTRACT, BUTTER, SALT, BAKING POWDER, BAKING SODA. that’s all u need. well, you need an oven, too but god i hope you have an oven. and also a spoon would be good. bowls, two of them. uhhh. electric mixer not required but does make things faster. whisk is the same way. you can use just a spoon and your hands to mix most things, it’s just annoying.

STEP ONE: 1 cup of sugar into bowl. place one stick of butter in bowl with sugar. if you’ve got an electric mixer, great!!! stick it in there until its all mixed up good!!! if not, u can literally just squish that stuff in your hands like playdo until all the butter is thoroughly sugar-mixed and all the sugar is sticking to butter.

STEP TWO: crack 1 egg and put it in. 1 tablespoon of vanilla too. you can go up to 1 1/4 tablespoons of vanilla but do NOT. use too much. i know it smells so good but it will taste like ass if there’s too much vanilla in it, don’t believe its lies. now mix this into the sugar-butter. again: electric mixer? good. if not, Spoon. it’ll take longer but it’ll work. i guess u could use your hands again but do you really want to touch raw egg? no. no you don’t. go until its all completely mixed together. okay leave that shit behind now go get another bowl.

STEP THREE: add first 1 3/4 cup of flour into bowl. then you want to put in your salt, baking powder, and baking soda, all 1/2 teaspoons of each. whisk it or use a spoon or whatever, just make sure its all mixed together real nice.

STEP FOUR: put that bowl of ingredients into your sugar-butter-egg-vanilla. NOT ALL AT ONCE. slowly. mix it in as you go. once it’s all in, just focus on making sure you’ve got no leftover flour mixture that’s not worked into the dough. electric mixer good, hands better in my opinion, especially since you’ll need to be rolling it into balls in a minute anyway.

STEP FIVE: you roll it into balls. (i want to give you a proper measurement here but im gonna be honest you just eyeball that shit. just try to make them around the same size, that’s more important than what that size is.) put some sugar in a bowl. doesn’t matter how much, you’re gonna dump what you don’t use back into the sugar bag like the baking heathen you are. take your balls and teabag them in the sugar. get them nice and covered with that sugary goodness. don’t think about how weird this all sounds. sugar them up until every inch of your balls are sugared.

STEP SIX: put balls into fridge for like 30 minutes. let your balls chill.

STEP SEVEN: near the end of that time, start preheating the oven to 350 degrees, and get out whatever you’re putting the cookies on. idk cookie sheet? i use a cake pan. you could probably use a pizza pan. or that little glass container your grandma gave you with her family recipe meatloaf in it that you promised to return and then didn’t. that’s probably oven safe. put some cookie balls in it.

STEP EIGHT: cookie in oven. timer: 11 minutes. not 12 minutes because you’re probably going to get distracted and forget and leave the kitchen and lose your oven mitts and- you get it, you want wiggle room for cookie retrieval. also underbaked cookies are always better than overbaked ones.

STEP NINE: retrieve cookies. let cookies cool. consume cookies. (step nine point five: if you really think the cookies haven’t been baked enough, you can put them back in for another minute or two, but i promise you, they probably just look a little undone and they’ll firm up when they cool. so long as the tops look a little craggy, they’re probably fine.)

STEP TEN: make more cookie.

sugar cookies are the easiest thing in the world to bake and they need like 6 ingredients and so i think even if you dont know how to bake anything else, you should know how to make sugar cookies because then you can bless yourself regularly with instant* cookie (*cookie preparation may take up to 30 minutes and you also need 12 more minutes in the oven. and if you want them to taste even better, you should really put the dough in the fridge for 30-45 minutes first.)

[thora-jane]

Vanilla Ice Cream pt ii (Matt Murdock x Reader)

(a/n) We're back at it again! This chapter is a little longer than the next one. I'm not quite sure how this whole series if going to go but I hope you all enjoy this. I'm a little nervous since I've never written anything about childhood friends before and I don't know if I've read any of that trope either but we'll just see how this goes, shall we?

Summary: you never stopped looking for Matt, and Matt never expected to see you again.

Word count: 1360

Warnings: Idk Foggy says piss twice?

Previous | Next

The two of you sat at the tiny table in his kitchen, “Ca…lum…nies? Matty I don’t know what that word is,” you sounded out the syllables, but it did nothing to help you understand.

“Could you spell it for me?” he asked, turning his head like he’d be able to see.

“C-a-l-u-m-n-i-e-s,” you said slowly.

He paused before responding, “Calumnies. It means slander or lies.”

“Oh. I’m sorry, he uses a lot of big words,” you sighed and looked back down at the page.

“We don’t have to keep reading if you don’t want to,” Matt said, placing his hand on yours.

“Are you sure?” You asked, but you had already started to close the book on Thurgood Marshall, “The book is due tomorrow and I still haven’t finished reading it to you.”

“I’m sure. Maybe they’ll have a braille copy soon.” he shrugged.

The two of you sat there in silence for a moment before you piped up, “I counted the coins in my jar today, and I found enough quarters to get us ice cream!” You reached into the pocket of your shorts and put the quarters on the table for him to count, “The cart should be in the park right now, do you want to go?”

He reached out his hand and ran his fingers over the coins, a smile cracking open on his face, “Yes.”

“Miss? Is everything alright?” He asked again, placing his hands on your shoulders. He didn’t recognize your heartbeat, fast and fluttery. He didn’t recognize your scent, but you still smelled good, like warm vanilla extract mixed with eggs and milk and sugar, basic shampoo and body wash, and fresh herbs. All good smells, but not familiar blended together. He heard your heartbeat falter and you reached for your bag, his jaw tightened and he took a step back, “I’m sorry could I have a name or-”

“I’m so sorry, I don’t know what I”m doing I just…I…god you wouldn’t recognize me anyway I’m so sorry,” you fumbled. Your face went red and he could feel the warmth radiating from your cheeks. You were embarrassed, still anxious, was he supposed to know you? Why was he sensing all this distress?

“I…I’m sorry, I don’t know if you remember but a few years ago,” His heart sank at the phrase, was this a drunk college hook-up that thought there was something between them? An ex he had just barely managed to forget? “Well, way more than a few years ago. Twenty years ago more like it, I guess. You uh…we used to…” You took a deep breath to collect your thoughts one more time, “I don’t know what I was expecting, hugging you like that. I’m so sorry,” He listened as you fumbled with an introduction one last time, desperately trying to piece together who you were. “I don’t even know if you remember but I was the girl that used to read to you? And we’d go and get ice cream together sometimes and we had school together and we would play and-”

“(y/n)?” hesitancy lined his voice.

He sensed heat prick up around your eyes, Were you about to cry?

You nodded slightly, wiping an eye with the back of your hand, “Hey, Matty.”

The two of you stood there in silence for a moment, you heard the woman set some papers down on the desk behind you and another office door open, “I think we need to check the pipes this coffee kinda tastes like piss- OH!” You turned around. A man with long hair and a dress shirt with the top button unbuttoned stood wide-eyed with a coffee mug in hand.

“Are you Franklin Nelson?” You asked as politely as you could, doing anything to distract you from Matt’s painful silence.

“It’s Foggy, and yes,” he said, dumping the contents of his mug down the drain of the sink, “What can we do for ya?”

“Oh, I was just here to see Mr. Murdock but I should probably be going-” Before you even had a chance to take a step, Matt reached out and grabbed your wrist.

“Wait,” he said softly before turning his head in Foggy’s direction, “Foggy this is (y/n) (y/l/n).”

You watched as realization dawned on Foggy’s face. He looked back at Matt for a moment before walking over to you, “Hey! Matt’s talked about you, what brings you to Hell’s Kitchen?”

“Matt’s talked about me?” you muttered before speaking up, “I actually live here. Well, I grew up here. And then I left for school. And then work had me out and around and then I decided to move back here. Then during all that I saw what happened with Union Allied and…” your voice trailed off, and like magic, a habit from your childhood worked its way back into your speech, “I’m waving my hands around like I don’t know what I’m doing,” You commented over your shoulder to Matt.

“Hoo! Union Allied,” Foggy chuckled, I’ve had enough of those messes to last two lifetimes,” He looked back at you, “I’m sorry, you were saying?”

“Well, I read the article and it mentioned Matty and…” you paused turning your words over in your head, “Actually there’s no good way to say this without sounding stupid, forget I said anything,” you mumbled adjusting the strap on your bag.

“No, please,” Matt said softly.

You turned back to him, painfully aware of his hand around your wrist, “After they took you to the orphanage, I tried so hard to find you,” You couldn’t look him in the face, but couldn’t turn around to the others in the room, “I went there. Every day. Asking if I could see you. But they wouldn’t let me in. Eventually, I showed up one day and they told me you had left, but they wouldn’t tell me where. I looked everywhere. Every time I left the house I kept my eyes peeled hoping you’d still be in Hell’s Kitchen. It drove my parents mad. Then after a few years, I stopped looking all over the place,” You continued, seeing his shoulders relax, there was a look on his face, sadness? Pain? “I started checking whatever records I could find. I looked through old newspapers, pictures, nothing,” You looked down at your bag and sighed, “When the Union Allied article came up, I wasn’t sure if it was real. I guess somewhere along the way I should have realized that all this time had passed and that maybe you wouldn’t want to see me or something. Hell, the last time we saw each other we were nine,” You looked up at him, shrugging, “Sorry if I interrupted your day, would you like it if I left?”

His hand slipped, no longer gripping your wrist and instead interlocking with your fingers, “(y/n)...I thought you forgot about me.”

Your heart broke, and you squeezed his hand softly, “How could I forget about you? You were the best friend I’ve ever had.”

The two of you stood there for a moment, and slowly but surely a smile grew across Matt’s face. Without a second thought he pulled you in for another hug, “I missed you.”

You wrapped your arms around his shoulders, “I missed you too, Matty.”

“So…Does this mean you’re all coming to Josie’s tonight?” Foggy asked after clearing his throat, “I mean you’ve got like what, twenty years of catching up to do? Surely Matt can find some time off from his uh…nightly angst and brooding to come and have a drink with his friends?” He poured himself another cup of coffee and took a sip, spitting it out into his mug and muttering, “God it still tastes like piss.”

You looked back to Matt. He dropped his hand, scratching the back of his head, “I guess maybe if you’d be up for it?”

You smiled, tucking your hair behind your ear, “I mean, I don’t have anything else going on?”

“Great!” Smiled, clapping her hands, “It’s been a while since we all went out and had some fun together. Welcome aboard, (y/n)!”

(a/n) I hope you liked it! If you've read this far remember to go drink some water, eat some food if you can, if it's late maybe consider getting some sleep, do some stretches, remember to take some deep breaths and know that you're loved <3

[dreamgrlarchive]

Self Care 101 🦋

In this post I’ll be outlining my current routines as they relate to self care. I’ll cover everything from head to toe making sure not to skip your spirit. You cannot be a girl of ANYONE’S dreams if you aren’t taking care of the most important person in your world: you.

mornings:

wash face with gentle cleanser from curology, tone with organic Mamonde rose water and finish with rich moisturizer and spf30

brush teeth with activated charcoal toothpaste by Crest and baking soda for whitening and gum clarity

take vitamins : woman’s one a day, hair skin nails, biotin, vitamin c

drink glass of water then a cup of tea

black tea, raw cane sugar, a lemon slice, ginger

good for energy, immune function, and detox

showers:

this may sound so extra (😅), but depending on my hairstyle, I sometimes like to let the shower run for about five minutes with the door closed to create a sauna effect. this is especially if I have a mask on my hair.

my showers usually are about 20-30 minutes

I have a back brush, pink exfoliating gloves, a loofah, and tree hut body scrubs and I use them ALL.

I wash first with my dove beauty bar to assure clean skin before washing with EITHER my OGX Shea So Soft body wash or Dove Renewing Peony and Rose Oil body wash to add scent or silkiness to my skin.

hair removal:

I haven’t yet mastered the art of waxing myself so I’m still riding the shave wave. *when I do I’ll make a post 4 that*

I exfoliate throughly before AND after shaving

I shave my entire body using Tree Hut Shaving Oil and a nice conditioner I’m not using. This leaves my skin super soft and silky and helps the razor to glide without skipping. I use Gillette Venus. no less than five blades, anything less is ASKING for nicks and a hard time.

when I don’t feel like shaving, I use Nair. use at your own risk. yes, I Nair my ENTIRE BODY. only leaving it on for about 7 minutes I rinse in WARM (not hot) water and exfoliate afterwards. it is imperative to moisturize after to avoid irritation. however, Nair is much easier to do than shaving and seems to last an inkling longer.

after shaving, once a month, I pull out my KENZZI. it’s an IPL device and it has helped to slow the growth of my hair. it’s noticeable for us long, thick haired chicks. I use the second to lowest setting as a melanated babe, as the higher settings could burn me.

I know many endorse the hair on women movement and I can understand it. But I personally love my skin silky, hairless, and smooth.

nights:

after eating dinner, I wash my face and apply the tiniest bit of glycolic serum and my curology night cream. my skin has been the best it’s been in a few years. then I brush my teeth and rinse with peroxide.

every four days I give myself a facial

my favorite face masks:

The Ordinary Salicylic Acid mask

The Ordinary AHA + BHA mask

all Tony Moly sheet masks *luvvvvv those*

GLAMGLOW SUPERMUD clearing treatment *fav*

Peter Thomas Roth Pumpkin Enzyme mask

Peter Thomas Roth Cucumber Gel mask

Peter Thomas Roth Irish Moor Mud mask

Peter Thomas Roth Rose Stem Cell Bio-Repair Gel mask

ORIGINS Clear Improvement mask

An at home honey and aloe mask

I apply a rich facial moisturizer and get to bed.

I then write in my planner my new plans and what I did that day if I hadn’t already. then after that I script and make mood boards in my diary. then I read a little. currently reading: Making Faces by Kevyn Aucoin, and Live Like a hot Chick by Jodi Lipper.

emotions:

I talk to my grandmother about my feelings, she helps me sort things out. please try to find one person you trust to talk to, my messages are always open. 💓 I often overthink. I suffer from anxiety and clinical depression. sometimes these things make me FEEL limited. these experiences wax and wane. I remind myself that the darkness is temporary.

I write in my diary what I feel and track my emotions for potential patterns. I don’t manufacture or sugar coat my feelings, I just talk.

sometimes you need a good cry. let it out. clean your slate. you’ll always feel better, sometimes great after a hard, deep sobbing cry.

I try to get out of the house and get some sunlight. it helps brighten my mood sometimes.

baths:

LOVE taking baths I don’t care what the status quo is about dirt. just rinse off. I love wrapping my hair up and soaking in warm-hot water.

first I run the water. as it’s running I add my bubble bath, then body wash, then my Shea Moisture fragrant coconut oil. it smells soooo good, literally yummy. then I inevitably scream from dipping my toe in the hot water. finally I get in, scrub down my body, emphasis on feet. then I wash, and just relax. I’ve even fallen asleep in the tub once, I was so zen.

careful not to soak too long or overdo it with your products. synthetic materials lingering in your lady bits for too long cause cause infections like bv or uti

some women add tea tree oil, acv, or even Aztec clay to their baths for wellness purposes. I love adding essential oils to my baths to relax and the natural scent is just great 🥺

when I get out I always put something that feels lush and soft on. *invest in super soft, comfy bath towels, they’ll make you feel so luxurious and soft after a nice relaxing bath*

flower:

the yoni is something sensitive that needs to be taken care of thoroughly, and differently than the rest of your body. it’s not recommended to use soaps down there, it can unbalance things and make you itch. also make you prone to infection. this is why I use clear warm water to clean. if I use soap it’s a sensitive, gentle formula. don’t ever try to clean the cavity. she’s a self cleaning vessel.

to shave, I trim my hair down as close as possible and use a FIVE BLADE razor with conditioner and take my time. making sure not to pass a spot twice, I apply moderate pressure and move slowly. when finished I rinse and scrub gently. I PAT not rub dry. to finish off I apply TendSkin, and salicylic acid to avoid ingrowns. once that’s soaked in I apply shea butter. very soft and pretty 🌸

⚠️ DO NOT PUT ON TIGHT PANTIES OR RIGHT PANTS AFTER SHAVING. it restricts the hairs and causes irritation and ingrowns. throw on some comfy loose shorts for a while, let it breathe

dietary needs:

drink plenty of water

cranberry juice

vitamin c

minimal red meat

probiotics

at home vagacial for the high maintenance girlies:

*make any necessary extractions with pointed and slanted tweezers *

scrub: 

brown sugar, tea tree oil, a little shea butter

exfoliating and anti inflammatory

mask:

baking soda, fresh lemon juice, vitamin e oil, papaya juice, gelatin

fixes discoloration and brightens the skin while softening

moisturize:

aloe vera gel, rose hip seed oil

smelling sweet:

ah yes, my favorite part. I love fragrance so much. I love to smell like you could literally break off a piece of me and eat it.

I find that using fragrant washes and oils make your scent more strong and help it linger. I already mentioned the body washes I use. the tree hut scrubs I use smell amazing also. I alike to add essential oils and man made scents like strawberry and chocolate to my Shea Moisture oil (so yummy).

I also use a fragrant lotion, eau de parfum, and fragrance mist.

here’s a list of some of my favorites:

perfumes:

jimmy choo fever

coach floral blush

yves saint laurent mon paris

victoria’s secret bombshell

victoria’s secret scandalous

valentino

fragrance mists:

victoria’s secret velvet petals, pure seduction, warm and cozy

bath and body works a thousand wishes, fiji pineapple palm, warm vanilla sugar, black raspberry vanilla

oils:

coconut

sweet almond

peppermint

chocolate scented essential oil

strawberry scented essential oil

orange

grapefruit

eucalyptus

sweetest combo ever:

vanilla extract, coconut oil, shea butter, and your favorite perfume. you’ll be smelling like a warm cupcake with extra sprinkles and icing 🧁

layering:

oil, lotion, eau de parfum, mist

pulse points:

inside elbows and knees, in between thighs, inner arms, behind ears, back of neck, ankles

hair:

it’s super important to keep your hair moisturized. quenched tresses move, grow, shine and bounce. dry hair is limp, lackluster, and extremely fragile

my fav diy deep conditioner:

a banana, half an avocado, three spoons of honey, an egg, a spoonful of mayo, a spoonful of coconut, olive, and castor oil each

strength from egg, avocado, mayo and olive oil

moisture from avocado and honey

cover damp CLEAN hair and scalp in mixture and cover with a plastic bag, then towel for an hour, rinse thoroughly, and seal in moisture

fav hair products:

castor oil

fusionplex conditioner and mask

Aussie conditioner

wella goji berry mask

coconut oil

style booster edge control

helpful tips:

when shampooing, concentrate on the scalp and wash thoroughly twice, as the suds will naturally cleanse your stands without drying and stripping them

rinse hair with apple cider vinegar every now and then. it restores your ph balance, smooths the cuticle, clarifies the strands, and adds shine

always add oil and leave ins to DAMP hair, never dry; this will ensure you’re sealing in moisture

try to use smooth fabrics to dry your hair, bath towels encourage frizz and breakage

hands and feet:

and last but not least, let’s cover manicuring and pedicuring.

it’s super important to make sure your nails are either DONE or filed, shaped, and smooth. at home maintenance is super easy. make a point to scrub your hands and feet well when bathing. make sure to stay on top of your cuticles by trimming or pushing them back. I like the look that pushing them gives. I use an orangewood stick, metal pusher and cuticle softener to make the process super easy and safe. after I’m done I add my pineapple scented cuticle oil. I do this on my fingers and toes.

invest in a rasp and pumice stone for your feet and use these gently every two weeks after soaking them in warm foot salts. rough usage can cause cuts and irritation. in between treatments keep your feet soft by slathering them in a moisturizing foot cream, cocoa/shea butter then oil to seal it all in. buy some soft thick aloe infused socks and wear them to sleep. you’ll thank me 😉

for info on how I do my nails click this

well, that’s all I’ve got. I truly hope you enjoyed my post! it’s always fun sharing my advice with you all. any feedback is appreciated and question is welcomed ♡