#vanilla sugar

[blingy-pink-bimbo-doll]

goal: smell like vanilla and cocoa butter in the day, smell like sugar cookies and strawberries at night <3

[askwhatsforlunch]

Hazelnut and Chocolate Cake

Jules was home this weekend, and we finally celebrated her birthday! For the occasion, I baked this Hazelnut and Chocolate Cake, the beautifully soft nutty crumb delectably enhanced by a luscious icing. She loved it, and had several helpings; the only compliment a baker needs! If it rose to the (grand) occasion, it is just as nice with a cuppa on any given day! Happy Wednesday!

Ingredients (serves 8 to 10):

3/4 cup hazelnuts

2 cups plain flour

1/3 cup caster sugar

1 tablespoon Vanilla Sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter

5 large eggs

1/3 cup Almond Milk

1 teaspoon Vanilla Extract

2 tablespoons caster sugar

a dozen hazelnuts

130 grams/ounces good quality dark chocolate (at least 80% cocoa)

4 tablespoons unsalted butter

2 heaped tablespoons Chocolate and Hazelnut Spread 

Butter and line two 20-centimetre/8” round cake tins; set aside.

Toast hazelnuts in a frying pan until fragrant, and just browning. Remove from the heat, and allow them to cool slightly before whizzing in a food processor. Process toasted hazelnuts until coarsely ground.

In a medium bowl, combine flour, ground hazelnuts, caster sugar, Vanilla Sugar and baking powder. Give a good stir; set aside.

Preheat oven to 165°C/330°F.

Melt butter in a small saucepan over a low flame. Once melted, remove from the heat.

Dig a hole in the middle of the dry ingredients. Break in two of the eggs.

Separate whites from the yolks of the three remaining eggs. Place whites in a medium bowl, and yolks in the well, alongside whole eggs.

Beat egg whites with a pinch of salt, with an electric mixer until stiff peaks just start forming; set aside.

In the larger bowl, thoroughly stir eggs and flour mixture together with a wooden spoon, gradually adding Almond Milk until it comes together. Add melted butter and Vanilla Extract until just blended. Finally, gently fold in egg whites, making sure no white streak remains.

Divide batter between prepared cake tins, and place in the middle of the hot oven.

Bake, at 165°C/°F, 35 to 45 minutes, or until a toothpick inserted in the middle of the sponges comes out clean. Remove from the oven, and let cool, 5 minutes, before removing from the tins. Let hazelnut sponges cool completely.

Heat caster sugar in a small frying pan over a medium flame until it dissolves into a light brown caramel. Add hazelnuts, tossing the pan to coat them well in caramel. Remove from the heat, and spoon caramelised hazelnuts onto a small piece of baking paper. Allow them to cool completely and harden.

In a medium bowl fitted over a small saucepan of simmering water, melt dark chocolate with butter until smooth and shiny. Remove from the heat, and energetically stir in Chocolate and Hazelnut Spread.

Then, start assembling the cake. Place one of the hazelnut sponges, flat-side up, onto serving plate. Generously spread half of the Chocolate and Hazlenut Icing, in an even layer, all over the sponge. Gently but firmly press second hazelnut sponge on top, and generously ice with remaining Chocolate and Hazlenut Icing. Decorate with caramelised hazelnuts.

Serve Hazelnut and Chocolate Cake with chilled Champagne or sweet white wine, like Bonnezeaux, or a hot cup of tea or coffee.

[everything-maxriemelt]

First batch of Vanillekipferl

[womenofwrestlingfashion]

Dudley Cable Knit Cardigan in Vanilla Sugar from Frankies Bikinis ($150) & Lennon Short in Coco from Devon Windsor ($185)

[jasper-crow]

So I made some cider today out of scraps I had while I was making apple butter

Behold, scraps! Mostly peels, cores, and little bits and bobs of apples bugs had bitten into or the like. Nothing worth wasting or that wouldn't be sanitary after a hour long boil lol 🤣

Added in sugar (dunno, just what was left in the bag 🤷‍♀️), nutmeg, cinnamon, allspice, and an old vanilla pod I fished out of the homemade vanilla sugar.

(Great use for spent vanilla pods y'all, make the sugar from the scrapped pods, then grind the pods into extra flavor for stuff like coffee and tea once they've released all their oils into the sugar )

And straight up it looks so good after I strained it and added sugar and spices. I have never made a cider so good that it's fucking PINK!!!

Anyways this has been great to have and to share with my wife while I finish making the apple butter 💙

[sunanthonyz]

[sincerelykreiburg]

my ass still grinding for one singular eternal sugar cookie so i drew this to cope 😔💐

[badswimmingmermaid]

Can't wait for their interactions

[kickflipepic]

My thoughts on cookie struggles

[mintaikkcorpse]

CRK shippers these past few updates be like:

I'll talk about Hollyberry's avoidance and alcoholism later. The update made me emotional, so let me have this to cope rn

Update: By popular demand, I have added "Hot stuff" and Shadow Mik X Eternal Sugar

[flicklikesstuff]

What.?

(Edit: We got her folks! One more to go!!)

[askwhatsforlunch]

Genoise aux Noisettes (Hazelnut Sponge)

A delightfully light cake to end your Sunday Lunch, this Génoise aux Noisettes is both indulgent and fruity, perfect for a sunny Spring day!

Ingredients (serves 8 to 10):

1/2 cup hazelnuts

2 1/2 cups plain flour

1/4 cup demerara sugar

1 tablespoon Vanilla Sugar

1 teaspoon baking powder

½ teaspoon salt

3 tablespoons unsalted butter

3 large egg whites

1/3 cup caster sugar

3 large eggs

1 cup hazelnut milk

Chocolate and Hazelnut Spread 

half a dozen ripe Garden Strawberries, rinsed

Butter and line a 20-centimetre/8” round cake tin; set aside.

Toast hazelnuts in a frying pan until fragrant, and just browning. Remove from the heat, and allow them to cool slightly before whizzing in a food processor. Process toasted hazelnuts until coarsely ground.

In a medium bowl, combine flour, ground hazelnuts, demerara sugar, Vanilla Sugar, baking powder and salt. Give a good stir; set aside.

Preheat oven to 165°C/330°F.

Melt butter in a small saucepan over a low flame. Once melted, remove from the heat.

Place egg whites in a medium bowl. Beat with a pinch of salt, wit an electric mixer, gradually increasing speed to high until soft peaks form. Gradually beat in the caster sugar, until you have a thick, glossy and shiny meringue. Set aside.

Dig a hole in the middle of the dry ingredients. Break in the eggs and give a good stir with a wooden spoon, gradually adding hazelnut milk until it comes together. Add melted butter until just blended. Finally, gently fold in the meringue, making sure no white streak remains.

Pour the batter into prepared cake tin, and place in the middle of the hot oven.

Bake, at 165°C/°F, 35 to 45 minutes, or until a toothpick inserted in the middle of the sponge comes out clean. Remove from the oven, and let cool, 5 minutes, before removing from the tins. Let hazelnut sponge cool completely.

Once the hazelnut sponge has cooled, carefully cut it in half lengthwise with a long, sharp knife. Place bottom halve onto serving plate, and generously spread with  Chocolate and Hazelnut Spread. Place top halve on top, pressing gently. Spread a little more Chocolate and Hazelnut Spread in the center of the cake.

Cut Strawberries into thin slices and arrange them in a circle on top of the genoise, gluing them with Chocolate and Hazelnut Spread.

Serve Genoise aux Noisettes with chilled Champagne or a hot cup of tea or coffee.

[ouijeebies]

The beasts of yaoi and yuri…

[y2kbeautyandother2000sstuff]

Bath and Body Works Warm Vanilla Sugar Smoothing Shower Scrub

late 1990s-early 2000s

Found on Ebay, seller sincerelytexas 

[womenofwrestlingfashion]

Dudley Cable Knit Cardigan in Vanilla Sugar from Frankies Bikinis ($150)

[cornysarthours]

If I had a nickel for every Beast Cookie that wanted their Ancient,,,

Bonus leaked cutscene from the Silent Salt Arc (Devsisters emailed it to me personally):