#until toothpick/knife comes out clean

[gentlefxlk]

Olympic Chocolate Muffins! (since the recipe is paywalled on WaPo)

Cool the muffins and ganache completely before assembly, about 30-40 minutes

Makes 12 muffins

Muffin Ingredients:

¾ cup (180 ml) whole or reduced fat milk

¼ cup (60 ml) water

2 teaspoons instant coffee powder

½ cup (50 grams) unsweetened cocoa powder

4 tablespoons (56 grams) unsalted butter, cut into pieces

½ cup + 1/3 cup (145 total grams) bittersweet or semisweet chocolate chunks

2 cups (250 grams) AP flour

1 tablespoon baking powser

¼ teaspoon fine salt

½ cup (110 grams) packed dark brown sugar

½ cup (100 grams) granulated sugar

¼ cup (60 ml) neutral oil

2 large eggs, room temp

1 teaspoon vanilla extract

1/3 cup (60 grams) chopped milk chocolate, plus more for topping

Ganache Ingredients:

2/3 cup (115 grams) bittersweet or semisweet chocolate chunks

½ cup (120 ml) heavy cream

1/8 teaspoon fine salt

Directions

Position rack in the middle of the oven, preheat 400 degrees Fahrenheit. Line a regular sized muffin pan with liners.

In a small saucepan over medium heat, combine milk, water, and instant coffee. Bring to a simmer, whisking occasionally.

Add cocoa powder and whisk.

Decrease heat to low, add ½ cup (85 grams) of the chocolate chunks and butter, whisk until melted and smooth.

Transfer to a large bowl and cool slightly

In a medium bowl, whisk flour, baking powder, and salt.

To chocolate mixture, whisk in brown sugar, granulated sugar, oil, eggs, and vanilla.

Add about 1/3 of the flour mixture, whisk until incorporated

Add remaining flour, folding with a spatula until no streaks remain.

Fold in remaining 1/3 cup (60 grams) chocolate chunks and chopped milk chocolate, until just combined. Do not overmix.

Using a ¼ cup scoop or measuring cup, divide batter among 12 muffin cups, filling to the top of the pan.

Sprinkle additional chocolate chunks on top.

Transfer pan to oven, and immediately reduce oven temperature to 375 degrees Fahrenheit.

Bake for 22-24 minutes, or until a toothpick comes out clean. Start on ganache now

Let muffins cool in pan for 10 minutes, then use a knife or piping tip to cut an approximately ¾ inch wide hole in the center of each muffin. (use the centers as ice cream topping or eat now!)

Let muffins cool completely.

GANACHE: in a small saucepan over medium-low heat, combine chocolate chunks, heavy cream, and salt. Cook, stirring frequently, until melted and smooth. Remove from heat and let cool completely.

Once muffins and ganache are completely cool, spoon or pipe ganache into the center of the muffin, until slightly overflowed. Serve immediately.

[kitchenwitchtingss]

LUGHNASADH SWEET CORNBREAD

Unlike regular cornbread, this is a more southern-style cornbread that's a lot sweeter than cornbread. But really good!

Ingredients:

1 cup flour

1 cup cornmeal

1/4 cup honey

1/2 cup granulated sugar

1/2 cup butter

1/2 teaspoon baking soda

2 teaspoons baking powder

2 large eggs

A splash of cream

1 1/4 cups buttermilk

Pinch of sea salt

For The Honey Butter:

1/4 cup honey

1/4 cup butter

Preheat oven to 350 F. Combine flour, cornmeal, baking soda, baking powder, and salt together. In a separate bowl mix butter, sugar, and honey together. Then, whisk in your eggs, cream, and buttermilk.

Pour dry ingredients in increments to wet ingredients until just combined making sure not to overmix. Pour into a buttered and floured baking dish.

Bake for about 40-50 minutes or until a toothpick/knife comes out clean when stuck in the middle. This was just will my oven so cook times could be different when it comes to you. Make sure after 30 minutes, you check every 10 minutes.

To make your honey butter just combine your melted butter with honey and mix.

Serve in squares and top with honey butter and a tab of salted butter on top.

Enjoy! Have a blessed Lughnasadh!

[liver-f4ilure]

Recipes by Vivi: Gamble’s Ganache & Cake

WELCOME! Absolute twist of a title but it’s his birthday so here’s a longer recipe! This was requested by ANON & @slasherbait and it’s inspired by James Gamble!

-Ingredients-

THE CAKE!

1 3/4 cup all purpose flour (LEVELED)

3/4 cup unsweetened cocoa powder

1 3/4 cup granulated sugar

2 TSP Baking Soda

1 TSP Baking powder

1 TSP salt

1/2 cup oil (canola or vegetable)

2 LARGE eggs (room temp)

3/4 cup sour cream (room temp)

1/2 cup buttermilk (room temp)

2 TSP Vanilla extract

1/2 cup HOT coffee

FILLING!

1/2 cup unsalted butter

1 cup PACKED brown sugar

3 large egg YOLKS

1 can evaporated milk

1 TSP Vanilla extract

2 cup sweetened shredded coconut

1 cup chopped pecans

GANACHE!

5 oz semi-sweet chocolate CHOPPED

1/2 cup heavy cream

FROSTING!

1 container chocolate buttercream frosting (or homemade but I’m lazyyyy)

-Instructions-

1. Preheat your oven to 250°F and grease THREE 9-inch round cake pans then place parchment paper on the bottom, and grease the parchment paper as well.

2. (THE CAKE) whisk all the dry cake ingredients together in a large bowl and set aside. Using a medium bowl and a whisk mix together the cakes wet ingredients (EXCEPT THE COFFEE) together until combined. Pour the wet ingredients into the dry ingredients and add the coffee and mix until no dry ingredients show and it turns into a batter.

3. Evenly divide the batter between the three pans and bake for 21-15 minutes (bake time varies so keep an eye out!) or until a toothpick inserted into each pan comes out clean.

4. (FILLING) While the cakes are cooling prepare your filling. In a medium sauce pan add egg yolks, brown sugar and evaporated milk and heat on medium until it lightly boils (stir occasionally) and slightly thickens (roughly 5 minutes). Take off heat and mix in the pecans, coconut and vanilla. Allow to cool completely.

5. (GANACHE) add the heavy cream and chocolate into a microwaveable bowl and microwave in 1 minute increments (stirring in between) until smooth

6. Level off the tops of the cakes using a serrated knife, place one cake on the plate or cake stand you’ll be using. Pipe a boarder on top the cake with your buttercream to prevent the filling from falling out. Spread half of the filling inside the boarder and place the second cake on top. Repeat the same process. On the top layer pipe the buttercream boarder however you’d like. carefully add the ganache to the middle. Top with more shredded coconut if desired! (IF YOU STILL HAVE LEFTOVER FILLING YOU MAY ADD IT TO THE TOP OF THE CAKE)

Enjoy!

—

IF THE FILLING IS OVERPOWERING I AM SORRY.

-Vivi

[reddiamondgamer]

Clef Out Of Context

These come from people and myself in my awesome friend Gay’s server! Thanks @jack-of-amulets and @bleakbittersoul for your contributions to this chaos. This was originally concerning stuff it just says and spiraled into out of context completely. Warnings for gore and alcohol mentions!

"why? i don't really exist in the eyes of the law and i'm not human."

"I don't know American Laws"

"I drank a cup of gas once"

"I broke a leg. Just fixing it." After mentioning using hot glue and a knife, forgetting to specify it was a chair at first

"I support this. Not because I agree with you, but because i like skinning people."

at a restaurant “i would order the rawest slab of meat ever, but i wanna see this argument go down.”

"Think I caught rabies. Hoping not."

"i wonder if i could take my fingers off and put them back on."

"The amount of times I could’ve burned myself today on accident is funny"

“Hiding this alcohol in my ukulele case”

"I'm a scientist."

“We’re ordering Wendys, SCP style.”

"i grew my toe back once."

"it might be just a bit worse than i thought but i'm fine. i'm on my way."

"nothing duct tape can't fix"

"i wonder how much bodily harm crutches can cause."

"I love my gun"

"shoutout to murdering another child"

"i feel like you'd rob my grave either way."

"what if i bashed you against the wall until you were red mush but in a cute way?"

"You might have some fingerprints to clean off the amulet."

"It could be mistaken for liquid or something though" clef, talking about trees.

"I thought about putting redbull in my coffee once"

"I know you'd kill me in a good enough way to fit my standards."

"i like mixing cotton candy with insulation, fluffy trail mix."

"It's so sweet it makes my teeth itchy."

genuine terror “What the fuck is that thing?”

"my frozen dinner injured me yesterday."

"I don't mean to alarm you" camera pans to house fire

My hungry ass could never be a neurosurgeon.

"would you be mad if i said i was eating a toothpick right now?"

"it was only three bites."

"we can pelt bald people with them together."

"you're my shouldn't be allowed a phone."

"the worst you'll get is salmonella but that's easy to get rid of."

Bonus: One of these quotes wasn’t Clef, can you guess which one? I’ll doodle you something if you guess correctly!

[darkficsyouneveraskedfor]

Snake Eyes 1

Warnings: noncon coercion, manipulation. Proceed with caution.

Note: thanks all for reading and I hope you're excited for this one. All feedback is more than welcome and loved and appreciated. Reblogs are most helpful.

Part of The Club AU

The smell of citrus wafts in the air as you slice into a bright green lime. The juice dribbles on your gloves as you bring the knife down over and over through the bumpy skin. You gather it all up in your hands and put it in the metal container.

You peel off the plastic gloves and dump them in the bin, moving the tray to its place in the bar and putting the lid atop it. You continue your prep work, checking the olives and refilling the toothpick dispenser. Thor stands nearby, neatly lining the shelves with the shining clean glasses wheeled in from the kitchen.

Your first week is coming to an end. You’re finally in the routine of it. You find the pre-opening lull to be the most enjoyable time. The servers, the cooks, and bouncers drift in and hang around chatting as they get ready for doors to open.

You go to the other end of the bar to grab a jar of marischino cherry and pause. You can hear voices from the backroom. You try not to eavesdrop but it sounds rather heated. You can’t really discern the syllables but the muffled slam makes you flinch.

“Ah yes, my brother is having his weekly tantrum,” Thor muses as he spins and shoves a few pitchers onto the shelves beneath the bar. “Don’t mind him, he always is finding something to despise.”

You smile at Thor awkwardly. You only met his brother once. The very man who hired you after a brief interview. One which went by so quick, you’re certain he doesn’t even remember hiring you.

“He does take this all rather serious,” Thor chuckles as he straightens his collar, the points wide as his muscled chest peeks out. “Always a bit high strung. You wouldn’t believe he once worked where you do now. He bought out the owner and here we are.”

“Oh, yeah, somehow I can’t picture that,” you murmur.

Thor laughs again, a rumble like thunder, and grabs the empty cart. He wheels it towards the kitchen door as you walk listlessly behind the bar, checking that every tap is clean, every hose is in its place. Hinges whine and a door swings open loudly.

“Fuck you!” Danica bellows as she charges out of the backroom, “fucking asshole!”

You stop and watch her dumbly. Her long legs shine with bronzer as she stomps across the room, her beautiful features contortein anger. She’s one of the several or so bottle girls that serve the private rooms and wears the usual get up; tight black shorts and sparkly croptop. You wonder what’s got her so worked up.

“I fucking quit,” she hollers before she disappears down the stairs.

You watch behind her, stunned. Wow. You weren’t expecting that at all.

“Can’t quit if you’ve already been fired, darling,” Loki’s voice carries after her, tugging your attention back to the doorway. “Gods, these girls.”

You quickly put your head down and pretend to be busy. You check the limes, even as you’ve just put them away. He strides to the other side of the bar and sighs, his shadow watching you until you raise your eyes.

“Hello, sir,” you say, “can I get you something?”

“Martini,” he demands curtly, “dry.”

You nod and quickly go about making his drink. You present it to him in the stemmed glass with the olive and pickled onion skewered on top. He turns it slowly and admires your handiwork. His eyes crawl up and meet yours.

“Come,” he gestures you out from behind the bar, “right here.”

He steps back and sips from the glass.

“Sir?”

“Don’t make me tell you twice or you can follow the other one out.”

You wipe your hands on a towel and lay it on the lower ledge of the bar. You come around as he shifts to face you, keeping his lips on the brim of the martini. He sets it aside as you approach and gives you an appraising look.

“Hmm,” he steps around the stool and grabs your shirt. You cry out as he tucks it under, raising it up your stomach.

“What are you doing–”

“Hush,” he quiets you and grabs the top of your shirt, splitting it for a generous view of your cleavage. You’re too surprised to resist as he reaches around you and undoes the apron, dragging it away from your waist, “very well, you’ll do.”

“What?”

“I’m short a bottle girl, I’m certain you can handle pouring,” he tosses the apron over the bar. “Tips are better, anyhow.”

“But, I need–” You point over the bar.

“Consider it a promotion,” he interjects as he checks his watch, “I’ve some very special guests arriving in the Cobra Lounge soon.”

“Sir, I–”

“Figure it out,” he flicks away your protest, “or you might consider updating your CV.”

[foodshowxyz]

Enchanted Winter Berry Cake

Ingredients:

For the Purple Sponge Cake:

4 large eggs

250 grams of granulated sugar

250 grams of all-purpose flour

1 teaspoon of baking powder

120 ml of whole milk

120 ml of vegetable oil

1 teaspoon of vanilla extract

Purple food coloring (gel works best)

For the Italian Meringue:

4 large egg whites

250 grams of granulated sugar

60 ml of water

A pinch of cream of tartar

For the Whipped Cream Frosting:

600 ml of heavy cream

2 tablespoons of powdered sugar

1 teaspoon of vanilla extract

Pink food coloring

For the Decoration:

Edible pearls and glitter

Sugared berries (cranberries, blueberries, raspberries)

Candied lemon peel, finely chopped

Edible gold stars

Instructions:

1. Bake the Purple Sponge Cake:

Preheat your oven to 175°C (350°F). Grease and line three 18 cm (7-inch) cake pans.

In a bowl, beat eggs and sugar until fluffy and light in color.

Sift together flour and baking powder. Gradually add to the egg mixture.

Mix milk, oil, vanilla extract, and purple food coloring in a separate bowl. Then fold into the batter until uniform.

Divide the batter evenly between the pans and bake for about 25 minutes or until a toothpick comes out clean.

Let the cakes cool completely after baking.

2. Prepare the Italian Meringue:

Place sugar and water in a saucepan over medium heat, stirring until the sugar dissolves.

Once the sugar syrup reaches 115°C (239°F), start whipping the egg whites with the cream of tartar until soft peaks form.

When the syrup reaches 121°C (250°F), slowly pour it into the egg whites while continuing to whip until glossy and cool.

3. Make the Whipped Cream Frosting:

Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Take a portion of the whipped cream and mix with pink food coloring for the colored layers.

4. Assemble the Cake:

Trim the tops of the cakes to level them if needed. Place one layer on a cake stand.

Spread pink whipped cream on the first layer, then add the second layer and repeat.

Frost the outside of the cake with the white whipped cream, smoothing it out.

5. Decorate the Cake:

Pipe Italian meringue on top in tall swirls to create a dramatic effect.

Decorate with sugared berries, edible pearls, and glitter.

Add bits of candied lemon peel around the edges for a zesty touch and place gold stars sporadically for a magical finish.

6. Serve:

Chill the cake for at least 1 hour to set the frosting and meringue before serving.

Slice with a hot knife to get clean cuts and serve this enchanting dessert.

[shybunnie20]

Eddie Munson Headcanons Pt 4

★My Masterlist

It's been a year since my last list sooo here's more. A few are a bit similar to older ones, but I like these better lol

[Pt 1] [Pt 2] [Pt 3]

Eddie takes great pride in being able to belch the ABCs forward and backward. He can’t do it consecutively, though. I mean, he could, but it makes his tummy hurt.

Don’t ask him about doing cartwheels. He’s never been able to do a proper one, and he doesn’t wanna talk about it.

If his pack of cigs is getting low, he’ll steal a couple from Wayne’s. When his uncle starts to catch on and questions his disappearing smokes, Eddie gaslights the shit out of him.

He takes the rules of calling shotgun to heart.

Eddie is a total adrenaline junkie and thrill seeker, but not toward things that would get him in major trouble. He isn’t intimidated by any roller coaster, no matter the size. He will ride it again even if he hurls; it doesn’t deter him in the slightest.

He has a small mole on his right side and another under his peck.

After brushing his teeth and rinsing his toothbrush, he always taps it against the rim of the sink 3 times.

As a kid, Eddie was a habitual lip licker. Petroleum jelly just wasn’t something that could be found in the trailer. Up until he reached his preteen years, he had a rash around his mouth during the colder months each year.

Double jointed in his left thumb and enjoys freaking out squeamish people with it.

Ambidextrous when it comes to writing and slapping the ham, but he’s predominantly right handed otherwise.

This isn’t news to those who read my writing: Eddie is a nail biter. Unfortunately, he bites his toenails too. Only after showering, of course. It’s not his fault he can’t keep track of the nail clipper.

He can also often be seen gnawing on a toothpick; something he picked up from living with Wayne.

Eddie is more of a cat person, but he likes dogs too. Bigger dogs, preferably. Regardless of the species, he’s a chin and butt scratcher. He loves whenever he finds the right spot on a dog that makes it thump its leg.

If anything spooks this man to his core, it’s dolls. ESPECIALLY My Buddy & Kid Sister (google it, you'll understand). Anytime the commercial comes on, he closes his eyes and waits until the next ad starts.

Not necessarily much of a prankster, but crop dusting his buddies never gets old.

Prefers rock paper scissors to flipping a coin, and he’ll only call best out of three when he’s losing.

Honks like a goose whenever he blows his nose.

If there’s furniture to stub his toes on, said toes will be stubbed… hard.

Slightly allergic to cinnamon, it makes his throat itchy.

Eddie believes that crunchy peanut butter is superior to creamy. His PB&Js are 80% jelly. He licks the knife clean before switching between jars.

[Pt 1] [Pt 2] [Pt 3]

★My Masterlist

[angelkin-food-cake]

Bird's Milk Cake

Chocolate Cake:

2⅔ cup granulated sugar

1 tsp. salt

¾ cup dutch cocoa powder

1 tsp. baking soda

1 cup boiling water

1 cup canola oil

2 tsp. vanilla extract

2 tsp. instant espresso powder or 2 Tbsp. ground coffee

1¾ cup all purpose flour

4 large egg yolks

2 large eggs

¼ cup sour cream or buttermilk

Custard:

1 cup granulated sugar

1 cup hot milk

15 egg yolks

1¾ cup butter

1 Tbsp. vanilla extract

Lightened Custard:

1 cup custard

8 oz. whipped topping or 1 cup whipped heavy cream

Ganache:

1 cup heavy whipping cream

½ cup semi sweet chocolate chips

Make the custard first. Combine 15 egg yolks and 1 cup sugar in a medium-sized pot and whisk until smooth. Slowly add 1 cup hot milk while continuously whisking. Cook over medium heat, constantly stirring until it begins to thicken and covers the back of the spoon. When you run your finger over the back of the spoon, the custard should not run into wiped space. Add 1 Tbsp. of vanilla extract & stir. Do not overcook or the custard will curdle.

Add the butter to the custard and stir until butter is completely melted and incorporated into the custard. Cover with plastic wrap, touching the custard (to prevent forming of skin) and allow to come to room temperature.

While custard is cooling make the cake. In a cup whisk together 2 eggs, 4 egg yolks & 1/4 cup of sour cream. Set aside.

Make the espresso: If you have espresso powder, combine the espresso powder with the boiling water. Or brew 2 tablespoons of ground-up coffee with 1 cup water. Drain coffee and make sure there's 1 cup of liquid. If there's not, add enough to make 1 cup. Set aside.

Combine 2 3/4 cups sugar, 3/4 cup cocoa powder, 1 tsp salt & 1 tsp baking soda with the espresso boiling water mixture and stir until almost no lumps appear. Cook over medium-high heat, constantly stirring until it comes to a boil. This step will make the darkest chocolate color it can be. Remove from heat and allow to cool for 10 minutes.

Add the chocolate mixture to the mixer and with beater blades, beat on low speed for 2-3 minutes to remove additional heat from the mixture. Add 1 cup oil & 2 tsp vanilla extract and beat until combined and smooth. Add 1 3/4 cups flour and beat again until smooth. Add the egg mixture and beat until just until combined.

Pour batter into two 9 inch round cake molds lined with parchment paper & sprayed with non-stick spray, or if you do not have the non-stick spray, butter the pan, add 1 Tbsp. flour then shake around to cover the pan, shake out the excess.

Put on wet cake strips around the pan.

Bake in preheated 350°F oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. If using an 8-inch cake mold, add 5-7 minutes to the baking time.

Once baked, remove from oven and allow to cool for 5 minutes. Then, run a knife around the inside of the cake mold and unmold the cake by turning it over onto a cooling rack. Remove parchment paper and allow to cool completely. Cut each cake horizontally into 2 layers with a long serrated knife.

To assemble, line edges of the serving platter with 4 strips of foil for each cleanup. The pieces must be wide enough to go about 1/2 inch under the cake and cover the edges of the platter.

Take away about 1.5 cups of cream before you start to layer the cake with the remainder of it.

Place the first cake layer into the middle of the platter and tighten the adjustable cake ring around the cake. Add a couple tablespoons of the cream and spread it around.

Put the second cake layer on top, press it in, then alternate cream and cake until both are used up. You want your last layer to be the cake. Refrigerate the cake overnight.

The next day, combine the reserved 1 cups of custard with 8 oz of whipped topping or 1 cup of whipped heavy cream. Carefully fold both together until just combined.

Cover the outside of the cake in this cream in a thin layer, smoothing the top and sides. Refrigerate the cake for 15 minutes.

Fit a pastry bag with a french star tip. Fill it with leftover lightened custard. Refrigerate until ready to use.

Make the ganache by melting chocolate by pouring hot whipping cream over and stirring continuously. Pour the ganache over the cake carefully brining some of it close to the edges, allowing for it to drizzle down the sides.

Pipe stars all around the top of the cake going in rings starting from the edges and working towards the middle. Drizzle some ganache on top of the stars.

[bakingtherapy]

Briella’s Winterfest Baking 21: Birthday Cake

Sul Sul, Gerbits. Today is a very special day for the Flores-Ponder household. We are celebrating not one, but two birthdays. Yes, Christian and Christopher are aging up into children.  

Today we are going to be making an Italian Cream Cheese Cake. They both looked at pictures online and decided that this was the cake that they both wanted and because we wanted them to have two cakes, I am going to be making two of the same cake. 

For the cake you are going to need:

butter

shortening

sugar

5 eggs that are separated

vanilla

flour

baking soda

buttermilk

shredded coconut

chopped nuts.

The recipe will be down in the description below, with the measurements.

For the frosting, you will need:

cream cheese

butter

confectioners’ sugar

vanilla

more chopped nuts.

The recipe calls for pecans, but I made this cake with walnuts and it tasted really really good. 

The first thing you are going to do is preheat the oven to 350 degrees. You need to grease and flour three 9-inch baking pans. I used two cake bans. But just remember that this recipe is designed for 3 baking pans, so the baking time is going to be longer. 

Grab a large bowl, you are going to cream the butter, shortening and granulated sugar until it is light and fluffy. You are going to beat in the egg yolks and vanilla.

Combine the flour and baking soda, in a separate bowl, add this to the creamed mixture; alternatively with the buttermilk. Beat mixture until just combined. Stir in coconut and the chopped nuts. 

In another bowl, you are going to beat the egg whites until they are stiff but not dry. Slowly fold in one-fourth of the egg whites into the batter. Then fold in the rest of the remaining whites. After the egg whites are mixed into the batter, you are evenly going to pour it into the prepared pans.

Bake the cakes until a toothpick or knife inserted in the center comes out clean. For three layers the recipe says it is going to take 20-25 minutes. If you have two layers it is going to take approximately 40-45 minutes. After the cakes come out clean you are going let them cool in their pans for 10 minutes. After that you are going to put them onto a wire rack so that they can cool completely.

Now onto the frosting. Gerbits, you need to beat the cream cheese and butter together until it is smooth. Beat in the confectioner's sugar and vanilla until fluffy. You are going to stir in your chopped nuts. You are going to spread the frosting between the layers and over the top and sides of the cake. And refrigerate it before eating. That way the cake is cooled before eating.

This was a lot prettier than the carrot cake that I did a while ago. Either way, both of these cakes were fun. I am having a lot of fun doing this Winterfest baking. Even though Winterfest is over, I feel like I am going to be making a lot of baking videos in the future. I hope that you enjoy and have fun watching these videos. I hope to see all you lovely Gerbits next time! Vadish, Dag Dag!

Show the original author some 💖💖💖Taste of Home

Printable version of this recipe: on the blog

Feel free to support me on:

Patreon / Kofi / Facebook / Pinterest

[whispering-about-bagginshield]

A Bagginshield Cookbook

Recipe #3

Lobelia's Spiced Yule Cake

Despite the fact that Lobelia never got along with Bilbo, she took a strange liking to Thorin when he moved to the Shire. She would often (and much to Bilbo's chagrin) bring him gifts of food, including her famous Spice Cake. Thorin immediately fell in love with the cake, which prompted Bilbo to actually go to Lobelia and ask her for the recipe. She absolutely refused to share it with him, and so he stormed off in defeat.

Still, as a Yule gift that year, Lobelia gave Thorin himself the recipe, making him swear on his honor not to share it with anyone, Bilbo included. To his credit, Thorin respected her wishes, ushering Bilbo out of the kitchen whenever he prepared the cake. And though the first few times he had done so Bilbo huffed and fussed, eventually he accepted that to either make Thorin share the recipe with him or to sneak a peek while it was being prepared would not only be dishonorable, but also would damage Thorin's trust in him.

However, over the next year (and with Thorin's help), Lobelia and Bilbo's relationship improved somewhat, and when the next Yuletide came around, she at last gave Thorin her blessing to share the recipe with Bilbo.

------

Please feel free to take the recipe and distribute it as you like; no credit is necessary.

Lobelia's Spiced Yule Cake

1/2 cup butter, softened

3/4 cup brown sugar

2 eggs

1 1/2 cups flour

1 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 cup buttermilk (see note)

Powdered sugar

Preheat oven to 350 degrees. Grease and flour an 8- or 9-inch cake pan (or line with parchment paper).

Beat together the butter and sugar until fluffy. Beat in the eggs, one at a time, until fully combined. Sift in the four, baking soda, and spices; mix until just combined. Add the buttermilk and mix on low until no flour streaks remain.

Turn batter into prepared pan. Bake for 25 - 30 minutes, or until surface is golden and a toothpick or butter knife comes out clean when inserted into the center.

Cool completely, then dust with powdered sugar.

Note: If you don't have buttermilk on-hand, you can simply put 1 1/2 teaspoons of vinegar or lemon juice into a measuring cup and fill up the rest of the way to the 1/2 cup mark with milk or half-and-half, then let it sit for about five minutes.

Note #2: You may want to adjust the spices for your liking, as one teaspoon of each may not suit everyone; and also, you might like to try other spices (such as cloves) as well!

------

(Check out my "food" tag for more recipes. There's not much yet, but there will be soon!)

[awesome-recipes101]

Apple Cake

Serves 8

This apple cake is full of apple deliciousness.  Chunks of apple are wrapped in a tender, moist, and buttery batter.

Ingredients:

3 ½ -4 cups of baking apples that are peeled and cut into ½-inch chunks

1 cup all-purpose flour, spooned into the cup

1 teaspoon baking powder

¼ teaspoon salt

½ cup (1 stick) of butter, at room temperature

2/3 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

3 tablespoons apple juice

1 tablespoon of granulated sugar to sprinkle on the top of the cake batter

Confectioners’ sugar to decorate the cake

Directions:

Peel and cut up the apples.  Put them in a bowl of water so they don’t turn brown while you make the cake batter.  Set aside.

Preheat the oven to 350°.  Use a 9-inch cake pan, line the bottom with parchment paper, and spray with non-stick cooking or baking spray.

In a small bowl combine the flour, baking powder and salt.

In a stand mixer or hand-held mixer blend the butter with the sugar until they are light and fluffy.  Add the eggs one at a time and beat well after each addition.  Scrap down the sides of the bowl if needed. Add the vanilla and juice.  The batter may look grainy at this point but don’t worry as the flour mixture is coming.  Mix on low until combined.  Then fold in the chopped apples with the spatula

Pour the batter into the prepared cake pan and distribute it evenly. Sprinkle a tablespoon of granulated sugar onto the top of the cake batter.

Bake the cake for about 40 minutes on the center rack.  It is done when a toothpick inserted into the middle comes out clean.  The cake can then cool on a rack in the pan.  Once it is cool run a knife around the edge of the cake and put it on a serving plate. 

Sprinkle confectioners’ sugar with a sieve to decorate the cake.  

[the-lost-kemetic]

Winter Solstice Recipes

With the winter solstice fast approaching, I thought I would share some of my favorite recipes to make! Some of them were originally found on websites, but I changed them up to suit my own needs just a bit!

Quick note before we begin: this will most likely be my last post until the New Year, as I will be with family for the most part. I will still reblog and like content, but there will be no original content from me. Thank you for your understanding!

Warm Winter Soup

Ingredients

2 tablespoons of butter or margarine

2 onions, chopped

2 carrots, shredded

1 tomato, diced

2 potatoes, peeled and cubed

3 cups of chicken broth (any broth works)

1 teaspoon of salt and pepper (or to taste)

1 tablespoon of dried parsley

1/2 tablespoon of dried thyme

1/2 tablespoon of dried rosemary

Juice if 1 orange or 1/2 cup of orange juice

2 cups of milk

1 bay leaf

Steps

In a large pot over medium heat, melt the butter or margarine and sauté the onions for 5-10 minutes.

Add the carrots, potatoes, broth, tomatoes, salt, and pepper. Stir well.

Add the orange juice, parsley, thyme, rosemary, and bay leaf.

Reduce heat to low and simmer for 30 minutes, stirring occasionally.

Remove the bay leaf.

Purée the soup in a blender or food processor. Alternatively, use a hand blender.

Stir in the milk, mixing well, and season with salt and pepper to taste.

Yuletide Cider

Ingredients

1 gallon apple cider

2 cups lemon juice

½ cup honey

½ cup sugar

2 oranges

1 apple, peeled and diced (honey crisp is recommended, but any is useful!)

2 tablespoons ginger or to tastes

2 tablespoons nutmeg or to taste

2 teaspoons chamomile or to taste

2 cinnamon sticks (optional!)

Steps

Pour in apple cider, lemon juice, honey, and sugar in a large pot on medium heat, while mixing carefully. Stir until the honey and sugar dissolve.

Cut the oranges into slices and put them in the pot.

Add the diced apple.

Add the ginger, nutmeg, and chamomile.

Allow to simmer for about 2-4 hours.

Pour into a cup and add the cinnamon sticks.

Orange Chamomile Pound Cake

Ingredients

1½ cup unsalted butter

6 chamomile tea bags OR 1½ cup of chamomile

8oz cream cheese

2½ cups sugar

1½ teaspoons finely grated orange zest

¼ cup honey

6 large eggs

2 tablespoons freshly squeezed orange juice

2 teaspoons vanilla extract

2 teaspoons salt

3 cups cake flower

For the glaze

3oz hot water

1 chamomile tea bag or ¼ cup of chamomile

1¼ cup of confectioner sugar

Pinch of salt

½ tablespoon honey

½ tablespoon freshly squeezed citrus juice (lemon, orange, lime, etc.)

¼ teaspoon vanilla extract

Steps

Place in a heavy bottomed sauce pan over medium heat. Gently melt the butter, and then add the chamomile. Cover with lid, remove from the heat, and let steep for 30 minutes.

Remove lid and set pot over medium heat to gently melt any hardened butter. Once melted, cover with the lid again, remove from the heat, and let steep for another 30 minutes. Squeeze out as much liquid from the tea as possible.

Transfer to an airtight container and let chill in the fridge until solid. Preferably overnight.

Preheat oven to 325°F. Butter and flour a 16 cup angel food cake pan. Tap out any excess flour and set aside.

In the bowl of a standard mixer, beat together butter, cream, sugar, honey, and orange zest at medium speed until light and fluffy. Ensure the mixing is thorough!

Add in eggs one at a time, ensuring each egg is thoroughly incorporated before adding the next. Add orange juice, vanilla extract, and salt. Mix until well blended.

Using a sturdy spatula, fold in cake flour until just combined.

Pour batter into the angel food cake pan. Smooth and level the top over.

Bake for 80-90 minutes, rotating midway through baking, until a toothpick or knife inserted in the middle comes out clean and the top of the cake is golden brown. Allow the cake to cool in the pan for 10-15 minutes.

For the glaze:

Steep chamomile in freshly boiled hot water for 8 minutes. Strain out tea, squeezing as much liquid as possible.

In medium bowl, combine all the glaze ingredients (powdered sugar, salt, honey, citrus juice, vanilla extract, and tea). Stir until smooth. If it ends up being too thick, add more chamomile tea.

Drizzle glaze over cooled pound cake as desired.

Happy Yule everyone!

[the-squeeze-inn]

Ingredients

Gluten free pumpkin sponge:

3 US large/UK medium eggs, room temperature

150 g (¾ cup) caster/superfine or granulated sugar

150 g (⅔ cup) canned pumpkin puree

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

80 g (⅔ cup) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)

¾ tsp xanthan gum (If your gluten free flour blend already contains xanthan gum, reduce the amount to ½ tsp.)

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

Vanilla cream cheese filling:

155 g (⅔ cup) heavy/double cream, cold from the fridge

60-80 g (½-⅔ cup) powdered/icing sugar, sifted (depending on how sweet you want the filling to be)

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

150 g (⅔ cup) cream cheese, cold from the fridge

You will also need:

1-2 tbsp powdered/icing sugar, for dusting the top of the cake

Instructions

Gluten free pumpkin sponge:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 10x15-inch (25x38cm) rimmed baking sheet with parchment/baking paper.

Using a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whisk the eggs and sugar together until pale, thick, fluffy and about tripled in volume (the ribbon stage). This should take about 5-7 minutes on a high speed setting.

Add the pumpkin puree and vanilla, and whisk briefly until combined.

In a separate bowl, sift together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

Add the dry ingredients to the egg mixture and whisk well for about 15-30 seconds until no flour clumps remain. Scrape down the bottom and sides of the bowl to prevent any unmixed patches. The final batter will be smooth and fairly fluffy in texture.

Transfer the batter into the lined baking sheet and smooth it out into an even layer. You can tap it a few times on the counter to make it perfectly level and also to get rid of any large trapped air pockets.

Bake at 350ºF (180ºC) for about 12-14 minutes or until well risen, golden on top, soft and spongy to the touch, and an inserted toothpick comes out clean.

Immediately out of the oven, cover the baking sheet with a large sheet of aluminium foil. Allow to cool to room temperature or lukewarm – ideally, the temperature of the sponge shouldn't drop below 72ºF (22ºC).

Tip: Covering the sponge with aluminium foil traps the moisture within the sponge, making it much more pliable and flexible – and therefore less likely to crack when you roll it.

Vanilla cream cheese filling:

You can prepare this filling by hand with a large balloon whisk, using a stand mixer fitted with the whisk attachment, or with a hand mixer fitted with the double beaters.

If using a stand or a hand mixer, whisk the filling on a low speed setting. This gives you better control over the texture/consistency of the filling and it lowers the chances of over-whipping it.

In a large bowl, whisk together the heavy/double cream and powdered/icing sugar until soft peaks form.

In a separate bowl, whisk the cream cheese until it's smooth and looser in texture.

Add the cream cheese and vanilla to the whipped cream, and whisk until well combined and soft peaks form.

Assembling the pumpkin roll:

Once the sponge is sufficiently cooled, remove the sheet of aluminium foil and loosen the sponge from the edges of the baking sheet with an offset spatula or a thin knife.

Tip: For the next steps, you can work with the sponge still in the baking sheet, or you can carefully slide it off the baking sheet onto a work surface – either option works well.

Spoon dollops of the filling evenly over the sponge, and use a small offset spatula to spread it out into an even layer all the way to the edges.

Note that when assembling the pumpkin roll, you want to get a 10-inch/25cm long pumpkin roll, starting out with a 10x15-inch/25x38cm sponge.

Turn the sponge so that a short edge is closest to you.

Using the parchment/baking paper underneath (the one that lines the baking sheet) to help you, lift the edge of the sponge closest to you and gently fold it over itself to start the roll.

Gently lift the parchment paper to continue the roll all the way to the end (so that the sponge rolls away from you) – the parchment paper should easily peel away from the sponge as you roll it. You should get a crack-free 10-inch (25cm) long pumpkin roll.

Tip: Make sure to keep the roll fairly tight from the very beginning, otherwise you’ll be left with an empty hole in the centre of your pumpkin roll.

Dust the pumpkin roll with some powdered/icing sugar before slicing and serving.

[bakehousecakes]

BLOG

Cakes are the most delightful and failsafe gift option, and always manage to tempt the foodie soul of your loved ones irrespective of what the occasion is.All our cakes are handcrafted by our skilled chefs. Whenever you think of any celebration the first thought that comes to mind is cake. A celebration without a cake is incompetent. You can bake your own cake at your home.Bakehouse provides a few cake recipes for beginners.

Cake recipes for beginners

Vanilla Cake

The homemade vanilla cake is very easy to make. This vanilla cake recipe is great for all occasions and easy to make. It’s not too bland and it’s not too sweet.Vanilla cake recipe for beginners,

Ingredients

Cooking spray

2 cup all purpose flour, or more as needed 

1 cup white sugar

1 tablespoon baking powder 

1 tablespoon vanilla extract

 2 pinches salt

3 eggs

¾  cup milk

¾ cup vegetable oil 

How to make:

Preheat the oven to 350 degree F(175 degree C). Grease a 9 inch cake tin with cooking spray and line with parchment paper. Mix flour,sugar,baking powder,vanilla extract and salt together in a large bowl. Add eggs,milk and vegetable oil mix by hand or beat with an eclectic mixer on low speed until smooth.Add more flour if batter is too runny. Pour into the prepared pan. Bake in a preheated oven until a toothpick inserted into the center of the cake comes out clean about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edge to loosen.Invert cake carefully into a cooling rack.Let cool completely.

Chocolate Cake 

This homemade chocolate cake is very easy to make.This cake is very delicious moist and fluffy chocolate cake.Chocolate cake recipe for beginners,

Ingredients

2 cup white sugar

½ teaspoon baking powder 

1 ¾ unsweetened cocoa powder

1 ½ teaspoon baking soda

1 teaspoon salt

1 cup milk

2 eggs

½  vegetable oil

2 teaspoon vanilla extract

1 cup boiling water

How to make

Preheat the oven to175 degrees C(350 degrees F). Grease and flour to 9 inch round baking pans.Gather all ingredients. Stir sugar, coco, flour,baking soda,baking powder and salt together in a large bowl. Add milk,eggs,oil and vanilla, mix for two minutes on medium speed with an eclectic mixer. Stir in the boiling water. Then bake in the preheated oven for about 30 to 35 minutes. Then cool in the pans for 10 minutes, then transfer to a wire rack to cool completely and then you can enjoy tasty and delicious chocolate cake.

Banana Muffins

These banana muffins are moist and delicious.This is an uneasy recipe for kids to help make and perfect for using up ripe bananas. They’re wonderful as is or with walnuts or chocolate chips.

Ingredients

1 ½ cup all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

3 large ripe bananas, mashed

¾ cup white sugar

1 large egg

⅓ cup butter, melted

How to make

Preheat the oven to 350 degrees F(175 degrees C). Grease a 12 cup muffin tin or line cups with paper liner. Sift flour, baking powder, baking soda, and salt together in a bowl.Mix bananas,sugar,egg and melted butter in a separate large bowl until well combined fold in flour mixture until smooth.spoon batter into the prepared muffin cups, filling each ⅔ full.Bake in the preheated oven until tops spring back when lightly pressed, about 25 to 30 minutes. Cool briefly in the tin then transfer to awire rack to cool completely. 

Carrot cake 

This is the best carrot cake recipe. It’s so moist and flavorful and makes a large quantity of cake.Carrot cake recipe for beginners;

Ingredients

6 cups grated carrots

1 cup brown sugar

1 cup raisins

4 eggs

1 ½ cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup crushed pineapple, drained

3 cups all-purpose flour

4 teaspoons ground cinnamon

1 ½ teaspoons baking soda

1 teaspoon salt

1 cup chopped walnuts

How to make;

Combine grated carrots and brown sugar in a medium bowl. Let sit for 1 hour, then stir in raisins.Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.Beat eggs in a large bowl until light. Gradually beat in white sugar, oil, and vanilla. Stir in pineapple. Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed. Stir in carrot mixture and walnuts. Pour evenly into the prepared pans.Bake in the preheated oven until an inserted toothpick comes out clean, 45 to 50 minutes. Cool for 10 minutes before removing cake layers from the pans; let cool completely. For more details visit http://bakehouse.great-site.net/

[askwhatsforlunch]

Maple Rye Banana Bread

Soft, moist and delicately nutty, this delicious Maple Rye Banana Bread makes a delicious use of over-ripe bananas, and a scrumptious afternoon treat! Happy Sunday!

Ingredients (makes a loaf):

1 ½ cup plain flour

½ cup rye flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

½ teaspoon salt

4 tablespoons butter

3 over-ripe bananas

2 tablespoons demerara sugar

1/3 cup pure Canadian Maple Syrup

2 large eggs

1 teaspoon Homemade Vanilla Extract

2 tablespoons milk

1 1/2 tablespoon pure Canadian Maple Syrup

Butter a large loaf tin, and line with baking paper. Set aside.

In a medium bowl, combine plain flour, rye flour, baking powder, bicarbonate of soda and salt. Give a good stir and set aside.

Melt butter in a small saucepan over medium heat. Remove from heat once butter is melted; set aside.

Preheat oven to 175°C/345°F.

In a large bowl, mash bananas thoroughly with a fork. Stir in demerara sugar and half of the Maple Syrup, then add the eggs, one at a time, whisking well after each addition. Finally, gradually whisk in Vanilla Extract and milk.

Gently stir rye flour mixture into banana mixture with a rubber spatula until just blended. Then, stir in remaining Maple Syrup and melted butter until well-blended. Pour batter into prepared loaf tin, and drizzle with Maple Syrup, swirling it into the batter with the blade of a knife.

Place in the middle of the warm oven. Bake at 160°C/320°F, for 1 hour or until a toothpick inserted in the middle of the cake comes out clean. 

Let Maple Rye Banana Bread cool slightly before removing from the pan, and placing onto serving tray.

Serve Maple Rye Banana Bread with a nice cuppa.

[sweethoneyrose83]

Bloody Blackberry Jam Cupcakes

Ingredients:

For the cupcakes: - 1 1/2 cups all-purpose flour - 1 1/2 teaspoons baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup milk

For the blackberry jam filling: - 1 cup fresh blackberries - 1/4 cup granulated sugar - 1 tablespoon lemon juice

For the frosting: - 1/2 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract - 2-3 tablespoons milk - Red food coloring

 Instructions:

Cupcakes: 1. Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, cream together the butter and sugar until light and fluffy.

4. Beat in the eggs, one at a time, then stir in the vanilla extract.

5. Gradually mix in the dry ingredients, alternating with the milk, until everything is well combined and smooth.

6. Fill each cupcake liner about two-thirds full with the batter.

7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

8. Allow the cupcakes to cool completely before filling and frosting.

Blackberry Jam Filling: 1. In a small saucepan, combine the blackberries, sugar, and lemon juice.

2. Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens, about 10-15 minutes.

3. Remove from heat and let the jam cool slightly. If desired, you can strain the jam to remove the seeds.

Frosting: 1. In a large bowl, beat the softened butter until creamy.

2. Gradually add the powdered sugar, vanilla extract, and milk, mixing until smooth and creamy.

3. Add a few drops of red food coloring to achieve the desired bloody effect, mixing until well incorporated.

Assembly: 1. Using a cupcake corer or a small knife, carefully core out the center of each cupcake.

2. Fill each cavity with a spoonful of the blackberry jam filling.

3. Frost the cupcakes with the bloody frosting, using a piping bag or offset spatula to create swirls or peaks.

4. Optionally, drizzle a little extra blackberry jam on top of the frosting for added effect.

5. Serve and enjoy your spooky bloody blackberry jam cupcakes!