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castletown-cafe · 2 years

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Castletown Café Episode 8: Pipis Cookies

“HEY EVERY !! IS THI5 TH E [[Accept All Cookies]] RESIPE [Is it me you’re looking for] ? WELL LOOK NO FURTH3R [[Little Sponge]]S !! FOR [THE LOW LOW PRICE] OF [[free]] YOU C4N FIN LLY MAKE YOUR VERY OWN [PIPIS] [[Web cookies]]. THE5E LITTLE [Suckers] LO0K JUST L I KE [Fresh PIPIS Only $4.99] WTH DELICIS [[Lemon flavored]].

“BUT WAIT !! DON,T [Breathe] YET, WE’vE GOT [[A 2 FOR 1 SPECIL]] ! [NOT ONLY DO YOU GET] A [[Browser cookie]] RESIPE BUT ONE FOR [[The icing on the cake]] INCLUDED !

“CL1CK HERE BELOW [[While Supplies Last!]]”

Thank you, Spamton, I’ll take it from here.

Easter may have come and gone, but spring is still in full swing and so is nesting season. Wouldn’t surprise me if Spamton loves this time of year because, well, pipis. Most likely inspired by Pipi’s attack from the Mega Man franchise, hence the name, these strange blue eggs explode into little projectiles shaped like Spamton’s face that are inescapable and deal damage. When confronted with them, your goal is to destroy them before they destroy you.

Despite resembling eggs, they are described as “an invasive species of freshwater clam”, a joke referring to the pipi, a species of seawater clam native to New Zealand, which shares the same name as the aforementioned Pipi.

These sugar cookies inspired by Spamton’s infamous attack are full of lemon flavor fitting for spring! How fancy, a few of them are even decorated with little bows, a nod to the very rare Ms. Pipis you may encounter in an otherwise darker route.

For the cookie recipe, I looked at several lemon sugar cookie recipes and based mine off of the two I liked best: Rosanna Pansino’s Lemon Sugar Cookie recipe from her book “The Nerdy Nummies Cookbook”, as well as Maria Lichty’s recipe from twopeasandtheirpod.com - with a few of my own modifications. These cookies turned out beautifully. Soft, fluffy, lemony, and delicious.

As for the lemon icing, I ran into trouble. Not necessarily with the recipe so much as my own inexperience with making and working with cookie icing. The header image is evidence I’m no expert with royal icing and I do need a lot of practice, and I learned the hard way just how thin this icing can be. I totally understand if you want to use a different icing recipe after reading this, but be warned, many cookie icings call for milk, which doesn’t mix well with lemon juice unless you’re making buttermilk. I was worried this would result in lumpy icing, and since I didn’t have any non-dairy milk alternatives, I instead followed Rosanna Pansino’s recipe on Royal Icing (also found in her Nerdy Nummies cookbook) which uses egg whites, powdered sugar, vanilla, and my own addition of 1/4 cup lemon juice to make it “lemon royal icing”. If you’re going to use this recipe, I strongly suggest adding up to 5 cups of powdered sugar so it’s thicker and not too runny, but still floods nicely.

And now, on to the recipes!

PIPIS COOKIES:

Ingredients:

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 sticks (1 cup) softened butter (it doesn’t matter if it’s salted or unsalted)

1 & 1/2 cup sugar

2 large eggs

2 tablespoons lemon zest

2 tablespoons freshly squeezed lemon juice

1 tsp vanilla

Combine flour, baking soda, baking powder, and salt in a mixing bowl and set aside. In another, larger mixing bowl, cream together butter and sugar, then beat in eggs, vanilla, lemon zest and lemon juice. Lastly add in your flour mixture, a little at a time, forming your cookie dough. After you’ve gotten all your flour mixture fully incorporated into a nice big doughy ball, divide that dough in half, shape those halves into balls, place in separate airtight containers, and store in the refrigerator anywhere between several hours to overnight.

Preheat your oven to 350 F. Grease your cookie sheets or line them with parchment paper. Bring the chilled dough out of the refrigerator and dust your work surface with flour, then roll out dough to 1/4 inch thick. With an egg-shaped cookie cutter, cut out cookies and transfer these to cookie sheets. Re-roll the dough and cut out more cookies to use as much of your dough as possible.

Bake cookies for 8 to 10 minutes or until cookies are puffed up and no longer shiny or wet looking. Let cookies cool on cookie sheet for several minutes before transferring to a wire rack to cool completely.

[[BIG SHOT]] TIP: When one of your cookie sheets is full, bake that sheet of cookies while continuing to roll out dough and cut out more cookies to fill in the other sheet. This way, you always have a batch baking as you continue to use as much of your dough as possible, and saves time waiting. Don’t forget to set a timer for the baking cookies!

After your cookies have baked and cooled, it’s time to make the icing.

LEMON [PIPIS] ICING:

Ingredients:

4 or 5 egg whites - if you want it thicker like I did, maybe just use 4 egg whites, but 5 will give you more icing if you need it.

4 or 5 cups powdered sugar

1/4 cup freshly squeezed lemon juice

1/2 tsp vanilla extract

Blue and red/pink food coloring

First, with a hand or stand mixer, whip your egg whites until foamy. Add in your powdered sugar, a cup at a time, until desired consistency is reached - if you want your icing nice and thick with a high viscosity, you’ll need at least a whole 32 ounce package of powdered sugar and if you used 5 egg whites, you’ll need another cup more, so make sure you have at least two packages of powdered sugar!

Next, mix in your lemon juice and vanilla. Divide your icing up into different bowls. You’ll want 75 percent of your icing to be blue, 5 percent of it pink, and to leave about 20 percent of it white. Add several drops of blue food coloring to the largest amount of icing (plus an optional drop or two of green to make it teal) and a couple drops of red to the smallest amount to make it pink. Only a few cookies will have pink bows.

You’ll want a piping bag with a good tip. I used a Wilton Tip #4 along with a Wilton re-usable piping bag and coupler. To ice the cookies, pipe an outline following the shape of the cookie, then fill it in, or “flood” it. Don’t get too close to the edges - these cookies are not a flat surface and the icing can still run down the sides. Once your blue icing has begun to harden, grab your white royal icing and write in “pipis” on each cookie (or even just some of them). Add a pink bow on only a few of them - the “Ms. Pipis” are meant to be rare! The easiest way to do this is to make two tiny triangles joined together at the tips. Instant bow!

What I like about the end result of my icing attempt is how only the outside hardened at first, leaving the inside soft for the first couple of days, when the cookies are at their freshest. Sure, this meant they didn’t stack as easily, but I’m okay with that. If you’re more experienced with cookie decorating, I’d love to hear from you if you have any tips you want to share. Thank you for reading!

Sources:

Rosanna Pansino, “The Nerdy Nummies Cookbook”, ISBN 978-1-5011-0401-5

Maria Lichty, https://www.twopeasandtheirpod.com/lemon-sugar-cookies/

#castletown cafe #deltarune #deltarune chapter 2 #pipis #spamton #deltarune pipis #pipis deltarune #spamton g spamton #spamton fanart #deltarune food #deltarune inspired recipe #cookies #sugar cookies #recipe #cw food #tw food #my art

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hearteyes-for-killmonger · 3 years

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This is gonna be a flashback chapter. How our babies met because I remember a few people had forgotten. Had to have one of these eventually, right?

Part 21: Introduction

Should I download Tinder?

Glee plays from the firestick, the scene where they're all walking and singing How Will I Know.

I should.

Laying cozied into the couch in a faded t'shirt with the tiniest pink shorts, your head rests on the butt cushion and your feet dangle over the arm as you hold your phone up in the air over your face.

"How will I know?.. How will I knoow..," you mumble along with the crew. You've heard the Glee version of this Whitney classic at least 8 times.

No, but what if I do and someone recognizes me? Someone I work with? What if my family is on Tinder? I'd die.

You put the phone down on your belly and pick up your apple juice from the coffee table, doing a sit up to sip.

Mm. You wipe your mouth nearly spilling. But if they're on there too then they shouldn't comment on what I'm doing, right? We'd ignore each other's presence and continue like ships passing in the night. So technically I should be able to download this app with no blowback.

Picking the phone up, you hit download and open the app. It immediately asks for your information and won't let you skip. Not even your location. You fall back down to your back raising the phone up again.

But what if someone's a serial killer?Would they look for me? No, that won't happen and I could tell if they were psychotic..

Tapping the download button, you go through the steps to set up an account including giving them access to your location and posting a headshot from a selfie. Scrolling through your gallery for more decent pics to post, you decide one's enough and upload a full body photo so that whoever meets you will know who they're meeting, no surprises.

Inputting your information, you decide to write into your blurb that you're looking for some awesome friends, specifically a movie buddy. In reality, the activity doesn't matter you just crave human attention and closeness. Any decent, polite, nice, smart, funny, left wing, hopefully attractive, young, black human.. possibly male.. will do. Not that you're picky. In the meantime, you swipe right on everyone black nearby, men and women. Somebody's gotta respond. Someone sane who wants to meet. Shockingly there are a lot of pretty people. Unfortunately the app only gives you one super like.. a blue star which you decide to save.

Giddily you head over to your match tab and see four matches. Drew P seems nice. Ashley J looks stylish. G Papa looks like he lives in a Freaknik video. Pussy Hunter is just nasty. Your nose twitches as you shamefully start conversations with all four. When neither responds right away you return to swiping and a notification says you've been super liked, but you can't access who super liked without paying money. You're not doing that so you just go back to the bios and swipe right until you get a reply.

Wyd, Pussy Hunter writes.

Bored, watching movies. You?

You gotta fat ass

Um. Thanks?

Netflix and chill?🙈

Netflix and Netflix. We can talk and hang out..

So no chill

No sex, but we can hang out and do something else

After 5 minutes, you realize he's not going to write you back. You start to swipe again on pictures, left for the whites and weirdos. Right for the black people.

Your finger hovers in the air as you gasp lightly at the thirst trap provided by a man self-identified as Erik. It deserves another sip of apple juice. You gulp it down from your cup. "Jesus.." You can't even see his face, because it's all BODY, but you can tell by the picture exactly what he's on Tinder for. Same m.o. as Pussy Hunter.

Erik S, 28

Fucc around and find out

Good Lord.. those shorts are yet holding on, you stare as if they'll slip down further by you willing them to. You swipe right. Your eyes widen as the app alerts you with a blue star meaning... He super liked your profile.

"NO," you gasp wide eyed at the phone ready to chuck it at the wall. Switching to the messages, there's a new one.. from him.. and you know what it's about. "I need some tea."

---

Erik lazed around his house bumping Schoolboy Q, clad in a white terry cloth bathrobe with a short glass of iced Ciroc and Lemonade in his hand. Dancing, he exfoliated his face with his spin brush, trimmed his mustache and beard, shaped himself up, and moisturized his locs and facial hair. The lil lip scrub he'd gotten as a gift from Cierra, he'd initially fought her on because it smelled like peaches but he liked how soft it made his lips. They even tasted good. He licked his lips for the umpteenth time tasting sugar. They tasted like Cierra.

Speaking of sugar, he looked at his phone wondering why his hoes ain't called. Then again, they could've. He wasn't near the phone all day. Checking the iPhone on the charging dock he saw that he had a missed call.. from Cierra.

Checking the time she called, he figured that was back when he was cleaning his guns and checking the parts. He'd already cleaned and sharpened his knives. He'd checked his security cameras. He felt good. Having no major responsibility and no place to be.

Outside of the missed call he had three new nudes and a video sitting in his messages to watch and record himself masturbating to. He was looking forward to doing that especially since Rell hadn't called with no bullshit local cases. Erik had stated he ain't want no hits near his temporary home.. for a year, he wanted peace. One damn year. But here he was still racking basic skills for pennies. "Chump change is still change," Rell's voice played in his ear. "You don't wanna get rusty. Gotta keep your skills sharp."

Erik had done his share of moving around, racking up international kills and earning the nickname Killmonger. But for a little while, he wanted to settle down in one concealed location where no one knew where he lived, who the fuck he was, or where he was coming or going. He wanted the illusion of peace and normality for a year at least. As much money as he had, he figured he could afford to stay in one place for that long if he was careful.

Only two people knew where he lived and that was Rell and Swift. They knew not to come over. Not even the previous owners of the house knew he was there.. because he'd made them an anonymous offer, killed them and moved in a few days after they'd sold it to him for cash. Needless to say he took all that money back.

He dialed Cierra, roaming to his bedroom to collapse over the bed as the phone rung. "Sup Ci?"

"Master," she whimpered, the desperation in her voice telling him she needed release. She'd been working too long through the past week and needed Master to come take control for a few hours. He could picture her on her knees, already in puppy space. She knew exactly how he liked her to wait for him.

"Yes, Ci. You need me to come for a scene?"

"Rrrrr," she growled. "Arf arf!"

"My bad. Lil Bitch."

"I gotta go to Target and see my sister," but come through later. I don't care how late just call up."

"Your sister? The one you met on Facebook?"

"Yeah, her! She live like an hour away. I'm a link with her and put her on Tinder! Get her a man to pop that back out," she giggles.

"You know I don't mind a two for one," Erik teased knowing she wouldn't go for it. He liked to mess with her anyway.

"Not with my damn sister, I'm not that nasty. A white girl can have it,"

"Damn crush my dream."

"Anyway!"

"Aight, I'm a let you go." Hanging up, he sat up and went to his closet pulling a colorful glass bong he'd gotten from a nigga he once knew in the military. Bruce Everett, white boy. Cool nigga... Too bad he shot hisself with his own gun. Sighing, Erik shook his head and went to the bathroom to fill it with water and headed back to pull his chrome grinder from his drawer along with a screen, hempwick, and a nug of Dr. Greenthumb's Emdog OG, grinding it down to pack the bowl making it fluff up.

"Perfect," he whispered lighting the bong with the hempwick. He lit the edges of the weed going around in a circle for an even and smooth burn as he stood taking a good long hit. "Shit," he exhaled releasing the smoke. I love bongs.

He looked and the bowl was empty as he'd expected. One hit's all you need when you do it right.

"Tinder...," he played in his mind. He already had a fetlife which was how he'd found his subs. Tinder was something different though. He was curious.

Downloading the app on the phone used almost solely for contact with subs, he went through the process of setting up an account, hesitating to put his info. It was general enough and the shit that was too specific, he could just lie. Still, he wouldn't upload his face.

So all I gotta do is swipe and see everyone in the area, he mused looking at all the faces.

"No.. No.. Nope.. Facially challenged.. The fuck is that?.. Hell nah.. Yes.. Yes.. She cute.. Hell nah.. Yes... No..," he paused looking a little closer at the screen. "Hello... Damn."

Out of curiosity he clicked on the profile. "That ass tho!"

He smirked hitting his super like.

"Shid... You can get the blue like.. Whatever the fuck that mean.." He stared at the picture. She had a juicy looking aro with thick black curls, brown skin, bright almond eyes, and enough ass to feed the needy for months. "Shit, if I was on a deserted island with coconuts and that ass.. that's enough meat for a damn.. shidd.." He chuckled. "Fuck is a super like? I super like yo ass meat..," he chuckled again falling back on his bed. "It mean I'm a break yo shit in thirds and fuck the pieces," he coughed, over his own bullshit.

---

Jumping up, you speedwalk into your kitchen and quickly heat some water in a pot, pulling a red mug and a bag of chamomile and a bag of lemon balm to mix with sugar. Combining it all, you take a sip and stand there staring at the wall before taking it with you back to the couch. "Okay," you sigh picking up the phone to open the Tinder message thread.

Cum talk to me, he says. You stare at the words. Wow, this is so cringy you don't know how to respond. You sit the phone back down taking another sip. You think about ignoring him, but you keep touching the phone, coming back to the message and staring.

Hey, you finally type hesitating at the simplicity before sending.

How are you tonight ? Why you up ?

Bored, lonely, contemplating my existence over Glee and wondering why my high school years were never that damn musical. You sip your tea.

Having a tv party with just lil ol' me. Why are you up?

The fuck kinda life you living. You need me to cum spice shit up for you? 👀

You think you that spicy? 👀

You wanna taste me and see?

Jeez. You flip back to the faceless picture of his body. Lord have mercy.

Don't play with a real one I'll show the fuck up real shit, he writes.

Internally you're screaming. He really thinks you're about to have sex with him. "I can't, oh my god," you sigh bouncing your knee. You hesitate before responding.

You can come, but bring food.

Hell yeah. Then you can be dessert. 😈

What? You turn the screen off and grab your head, your elbows on your knees.

What am I doing. Y/N what are you doing.

No sex nigga, you type before taking it back and staring at the screen perplexed. If you say that, he won't message you back.. If you don't say it, he'll be expecting to get some! You still want him to come through though even if he leaves because you're bored. You just want a little company for a little bit.

Maybe you should get a cat..

Your leg shakes unsure of how to respond and you take another sip of the hot tea mix feeling anything but calm.

Without further delay you just drop your address and hope for the best, wondering if you just signed off on your own murder. Maybe I should've told him to meet me somewhere else in the daytime.

Washing your apple juice cup, you put it away and then throw on some black leggings and rainbow fuzzy socks not wanting to open the door in pink bootyshorts adding onto the wrong message you'd already sent him. You also put a kitchen knife under the sofa cushion for easy access just in case.

40 minutes. You like wings?

Parmesan

🤢 Love yourself, sis. I'm getting a mix.

Oh I see you Mr. Petty Labelle, you smile getting a taste of his personality.

Yep. Finna get some of Ms. Petty's pie

Uh uh, you smirk.

We nuh ave dat

That right? Guess I'll see for myself when I pull up 👅

He's a whole fool. You set the phone down smiling at the tv. Meanwhile you watch another episode.. actually watching it this time.

Knock knock, he messages and you see it having kept the thread up just in case he had an issue. Jumping up, you snatch your phone and take a deep breath to steady your nerves. This is the first time you've ever done something like this and you hope it doesn't go badly.

Who's there, you jest messaging back right before you unlock your multiple locks and crack the door. Peeping out, you shut the door automatically throwing your body against it, holding your breath. He's huge! You didn't even look up, you just saw all that muscle like Kangaroo Jack. And why was he all up on the door?!

"Word? You must not want these wings then," he says through the door. You hear plastic rattling dramatically. "That's aight I don't mind eating em by myself."

You crack the door again, peeping out. You hadn't even seen the plastic bag hanging from his hand, you'd shut him out so fast. You reach out to grab it and he pulls it back.

"Aht! This how you treat guests? Door in the face? Snatching bags?" Your eyes roam from his hard chest to the broadness of his shoulder, resting on the sleeve of his charcoal grey Chicago Bulls shirt. Those biceps.

"Look at you undressing me in your mind already. Go ahead, you can touch me," he adds holding his arm forward as if reading your mind. He talks a lot.

You snatch the bag and put it behind your back a bit, opening the door. Then you look up and your kitty jumps. It's the devil himself. You try to control your surprise but between his sharp narrow chestnut eyes that smirk down, his sculpted nose, and his full pouting lips, you don't know if you want to kiss him, bite him, or climb him. You wanna do all three and more right in the hall.. up against the wall. His hair too, it's a mess of semi-thick locks that point everywhere like Coolio. It's his everything really..

"Y/N.."

Omg. It sounds so good coming from him. This isn't fair.

"Aye..," he waves.

"Hm," you sigh staring at his face.

"You gone let me in?"

"Huh? Oh." You step back quickly and scan him from head to toe as he steps across the threshold. Bulls shirt, black track pants, black sneakers. His shoes are ugly though, the back heel juts out too far. Balenciaga is written in white. Oh.

You look up and see he's looking you up and down too. Oop. Leading the way you take him to the living room and he settles on the couch, his develish eyes on yours. His knees spread wide as he leans back, hips forward.

Silently screaming, you look away and sit the plastic food bag on the table.

You can feel him staring. The air is full of raunchy expectation and you can't say you blame him. You practically encouraged it on the phone.

"You want something to drink," you smile in friendly attempt, risking a glance and it's just as you thought.

"You know exactly what I want."

"To DRINK," you exphasize, ignoring the thump of your heart in your nana as his eyes roll over your hips.

"Mmm... You got Henny?"

"I have apple juice, tea, water.."

"Ciroc?"

Your face screws, Didnt I just-- "I don't drink.."

"Ever?"

You shake your head.

"Damn, Apple Juice."

Taking your sweet time to pour his juice and refill your tea, you re-enter the living room as the Glee cast kicks off another song that he mutes.

"Here ya go."

You give him his cup and feel the chill in your spine as his fingertips brush yours. Unmuting the tv, you sit on the opposite side of the couch, legs crossed, tense and unsure of what to say to him now that he's there.

"You look uncomfortable."

"Me? I'm fine. I was just marathoning Glee before you came," you say handing him the remote, "I've already seen it though."

He hands the remote back. "You seen Menace II Society?"

"I've heard the title!"

"Well pull it up, let's watch it."

Thank God. That's something easy. You fumble through buttons and he starts opening the food as you set up the movie.

---

"Ooh Laurenz Tate he so fine," she smiled sitting up as the movie started. She would be into his ass. Erik rolled his eyes. Wait for it.

"I hate when they do that," she mumbled in response to the Asian woman following them around the store.

"Yeah," he agreed with swig of the juice looking from the tv to her face, watching her reaction. Wait for it.

"Why don't you give my homeboy his change," O-Dog says before walking to the door. "I feel sorry for your mother," the store owner snubs.

Bitch, don't talk about my mama. That part always pissed Erik off.

"What you say about my mama? You feel sorry for who?!" O-Dog shouts. "I don't want any trouble, just get out," the shopowner shouts, backtracking like the bitch nigga he is.

Fuck that, shoot his bitchass, Erik barked in his head. POP. POP POP. POP. POP. There you go! He shot the wife too, meanwhile, the princess jumped in her seat, absorbed in the felony she just observed on screen. Double-homicide.

"He shouldn't have shot them.. Bruh, now the cops gone be looking for him and his friend wasn't even in it but now he's an accomplice."

"You telling me you wouldn't have shot a nigga talkin shit on your mama?" Erik leaned into her space, curious, but she ain't seem to notice.

"No, 'cause they're rude, ugly, and racist but still. You can't kill without consequences."

Erik steeled. She wasn't wrong.

"I'd have shot his ass too," he admitted watching her. She didn't seem to agree. "Should've kept his mouth off his family."

"You close to your family," she asked suddenly.

"Yeah," he lied knowing his people were dead. "...You mind if I get more juice," he pointed to his cup and she took it refilling it.

Fifteen minutes into the movie, she noticed her wing choice wasn't in the selection and Erik kept a poker face having wondered when she'd realize. He'd already started on the barbecue.

"Where's my parmesan," she frowned looking in the boxes.

"They ain't have it," he lied. "Ran out."

"You're such a liar. Now what am I gonna eat," she pouted to his humor.

"Eat the carribean jerk," he nudged the box to her. She eyed it and he felt like a wolf trapping a rabbit, the wings being the bait.

"I ask you for one thing."

"Yeah and? I wasn't finna buy that shit," he chuckled grabbing a jerk wing and biting it, closing his eyes and humming as he chewed to entice her. When he peeked, she was watching his mouth out the corner of her eye as he licked spicy sauce off his thumb. Sliding down in the cushion, she crossed her arms and raised a knee with her fuzzy foot on the couch. Such a damn brat. Ol' hungry ass.

He started to flex the length of his tongue since she was looking but decided against it. He couldn't be too aggressive or she'd spook and he wouldn't get no ass. Why he cared, he couldn't put a finger on other than the fact that she'd become a challenge. This girl would not let him anywhere near her. She was very shy considering she was down for a one night stand. I'm getting the draws, he promised himself right then. How? He just had to make her come to him.

Her nose wrinkled as she picked up a jerk wing, rotating it.

"Girl eat the wing, this ain't rocket science," he fussed watching her bite it.

"It's better than parmesan?" Lie, he dared watching her closely.

She took another bite.. then she attacked the wing and when she licked her fingers, he looked away grabbing another wing and swig of his juice.

"OKAY. SHUT UP." She grabbed another wing chewing through it as he coughed in his elbow hiding his laugh.

"I didn't say anything," he croaked shrugging her off.

"But you smiling and I can hear you thinking."

He couldn't hide the fat grin plastered on his face though he'd tried by looking away. "How you hear me thinking," he squinted watching her collect bones.

"Because I do, you're loud," she stressed.

"How I'm l-"

"SHH!! I'm tryna hear," she whispered. He shook his head watching the corner of her mouth lift and they watched the movie in silence until she reached for another wing and all the jerk were gone. He pushed her another box.

"You all the way over there. Come sit next to me."

"I'm not that far."

"You are. I promise I won't bite you.."

Her eyes rolled.

"Not unless you into that shit," he added patting the cushion beside him. She lifted, barely moving. "You scared?"

"What you mean?" She looked nervous all of a sudden looking anxiously in his eyes. This was gonna be a tough wall to break.

He patted the cushion again, waiting, and she finally moved in closer filling the empty seat beside him. He determined right then not to touch her but to get as close as possible maintaining proximity to get her used to his presence. Draping an arm over the couch behind her, he observed silently as she sat tense for the the next five minutes before relaxing. He had his work cutout.

@soufcakmistress @itsiesha @ju5tp34chy @scrumptiouslytenaciouscrusade @blackpantherimagines @blackpinup22 @muse-of-mbaku @goddessofthundathighs @panthergoddessbast @thadelightfulone @misspooh @marvelmaree @youreadthatright @forbeautyandlife @theunsweetenedtruth @bidibidibombaclaat @myboyfriendgiriboy @dameshaemonique @hidden-treasures21 @mysidefanting @hold-me-like-a-heart-beat @syndrlla97 @winteroflife @thotyana-in-this-hoe @texasbama @gingerylimonte @princessstevens @magic-madness-heavensin @wawakanda-btch @wakanda-inspired @blackgirloneshots @thegucciwaffle @thiccdaddy-mbaku @purplehairgawdess @indigoxsummers @cccccx1 @dynastylnoire @iamrheaspeaks @blowmymbackout @they-call-me-le @theblulife @raysunshine78 @sheisexcellent-blog

#original #erik killmonger #killmonger #erik stevens #erik killmonger fanfiction #erik stevens au #black panther killmonger #black panther fanfiction #house rules

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greekcookingmadeeasy · 3 years

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Oven Baked Pumpkin Patties (fritters)

🎃

Oven Baked Pumpkin Patties (Fritters) - Kolokythokeftedes me Kolokytha sto Fourno BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: HERE

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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Makes around 18-20 small pcs. or 10 large pcs. Serves 6-8 persons as meze or 4 persons as main course Pumpkin Patties are an amazing meze (appetizer) made of grated pumpkin, infused with a combo of Greek cheeses and herbs. A similar dish to the classic courgette fritters, these patties are baked in the oven instead, for a lighter, healthier alternative, perfect for kids and adults alike! They are one of the favourites in a long line of delicious Greek vegetable fritters! And since they are oven baked and lighter, you won’t be able to eat just one! Look out for my few tricks for a 100% success. Suitable for lacto-ovo vegetarians.

Check my classic Kolokythokeftedes-Courgette Fritters Recipe HERE INGREDIENTS: • 200 gr / 7 oz Yellow Pumpkin, cubed • 200 gr / 7 oz Orange Pumpkin, cubed • Less than 1 cup / 100 gr / 3.5 oz Kefalotyri Manis, grated (altern: Pecorino, Kefalograviera) • 80 gr / 2.8 oz Feta cheese (barrel, good quality) • ½ Onion, finely chopped • 2 Spring Onions, finely chopped (mainly the greens) • About ½ cup / 75 gr / 2.75 oz Self rising Flour • 1/2 bunch fresh Parsley, finely chopped • 1/2 bunch fresh Basil, finely chopped • 1 tsp. Dry Mint • 1 large free-range Egg • 15 ml / 1 tbsp. fresh Lemon juice • Ground Salt (not too much) • Ground Pepper • 2 tbsp. / 30 ml Olive Oil

METHOD: A. Prepare the patties’ mix ahead of time: 1. Wash both pumpkins and cut their stems. Remove their skin, pits and gooey inside. 2. Cut them into small cubes. Weigh them when cleaned!

3. Line a salad bowl with a clean tea towel. 4. Place cubes gradually into a food processor and grate them. 5. Alternatively, use a grater with large holes, and grate both pumpkins. 6. Place them both into the bowl with the towel. 7. 1st trick: To prevent the mixture for being too runny: Add salt and let grated pumpkin sit and "sweat" (bring out its moisture!) for 30'-1h.

8. After 1 hour, fold the towel, tighten it and then squeeze thoroughly all excess moisture from the grated pumpkin!

9. Throw the water out and place the drained, grated pumpkin back in the bowl (without the towel). 10. Season with ground Salt (not too much because you will also add cheese in the mix!) and pepper, to taste.

11. Drizzle the lemon juice on top. 12. Add the chopped onion and spring onions. 13. Add now the dry mint in the bowl, pressing it in your palms to release its aroma. 14. Add half of the flour and mix the ingredients with a large spoon. 15. Crack the egg and incorporate in the mix as well. 16. Pour in the olive oil next, blending it in. 17. Add the grated Kefalotyri cheese. 18. Crumble the feta cheese between your fingers and fold it in (don't over mix it so you can still feel the feta crumbles when you eat the patties).

19. Then sprinkle on top the chopped parsley and basil. 20. Combining the 3 herbs will give patties an amazing flavor/aroma! 21. To finish, add the other half of the flour.

22. 2nd trick: Don't add a lot of flour-feel the mix; flour should be just enough to hold the patties together; otherwise their taste will be very floury! 23. Combine all ingredients by mixing them well with a large spoon.

24. Then chill the mixture, covered, in the fridge for 1 hour, to set. B. Make the patties: 25. Spray and brush some olive oil in a large baking tray. 26. Take about 1.5 soup spoon of mixture and shape it as a patty (or better pancake) in your palms.

27. 3rd Trick: Since patties will be baked and not fried, I make them smaller so they will turn crispy, similar to fritters! 28. Place each patty in the tray, flattening them slightly with a spoon. 29. Ready for baking.

30. Tips: You could make the pumpkin patties thicker using 2-3 tbsp. of the mixture, if you prefer. You could also shallow fry them, turning them on both sides until golden brown (about 2'-3' per side). C. Baking instructions: 31. Bake pumpkin patties in the middle shelf of a Preheated oven, FAN @ 180 °C / 350 °F for about 25' or until they turn golden (depends on the oven). You should increase time if you make your patties thicker!! 32. Then remove from the oven. So beautifully golden yellow and orange patties!!

D. Serving suggestions: When ready, serve these gorgeous golden pumpkin patties while still warm!

However, they can also be eaten at room temperature as a school/work snack, fingerfood! Serve them as Meze with chilled, tangy Yoghurt dip, fresh veggies and grilled pita bread!

Check my recipe for refreshing Greek Yoghurt Dip HERE

Baked Pumpkin patties are crispy on the outside while soft and moist on the inside. They are filled with melted, tangy cheese, rich, aromatic herbs AND have a two-color effect!

A simply gorgeous, Fresh, Autumnal Treat! Also perfect for a Halloween party! Here are the thicker Pumpkins Fritters as I ate them during my Summer holidays!

Did I mention that you won’t be able to stop to just one? Veeery addictive! Bon Appetit-Kali Orexi 😍!!

E. Storage info: Leftovers (if any) can be stored, covered with plastic wrap, in the fridge for up to 1 week or in the freezer for 1 month.

Check all my Recipes with the Queen of Autumn-Pumpkin HERE

Check my YouTube Video: HERE

Κολοκυθοκεφτέδες με Κολοκύθα στο Φούρνο BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy Φτιάχνει περίπου 18-20 μικρά τεμ. ή 10 μεγάλα τεμ. Σερβίρει 6-8 άτομα σαν μεζές ή 4 άτομα σαν κυρίως πιάτο Οι Κολοκυθοκεφτέδες με Κολοκύθα είναι ένας καταπληκτικός μεζές από τριμμένη κολοκύθα, και εμπλουτισμένοι με έναν συνδυασμό τυριών και μυρωδικών. Παρόμοιο πιάτο με τους κλασικούς κολοκυθοκεφτέδες, αυτά τα κεφτεδάκια ψήνονται στο φούρνο, για μια πιο ελαφριά, πιο υγιεινή εναλλακτική συνταγή, ιδανική για παιδιά αλλά και μεγάλους! Είναι ένα από τα αγαπημένα από μια μεγάλη γκάμα από λαχταριστά κεφτεδάκια λαχανικών! Και αφού είναι ψημένα στο φούρνο και άρα πιο ελαφριά, δεν θα μπορείτε να σταματήσετε μόνο στο ένα! Προσέξτε λίγο τα τεχνάσματα μου για 100% επιτυχία. Κατάλληλα για χορτοφάγους.

Για τους κλασσικούς Κολοκυθοκεφτέδες, δείτε τη Συνταγή μου ΕΔΩ

ΥΛΙΚΑ: • 200 γρ / 7 oz Κίτρινη Κολοκύθα, σε κυβάκια • 200 γρ / 7 oz Πορτοκαλί Κολοκύθα, σε κυβάκια • Λιγότερο από 1 φλ. / 100 γρ / 3,5 oz Κεφαλοτύρι Μάνης, τριμμένο (ή άλλο κεφαλοτύρι ή Κεφαλογραβιέρα) • 80 γρ / 2,8 oz τυρί Φέτα (βαρελίσια, καλής ποιότητας) • ½ ξερό Κρεμμύδι, ψιλοκομμένο • 2 φρέσκα Κρεμμυδάκια, ψιλοκομμένα (κυρίως το πράσινο μέρος τους) • Περίπου ½ φλ. / 75 γρ / 2,75 oz Αλεύρι που φουσκώνει μόνο του • 1/2 ματσάκι φρέσκος Μαϊντανός, ψιλοκομμένος • 1/2 ματσάκι φρέσκος Βασιλικός, ψιλοκομμένος • 1 κ.γ. Ξερός Δυόσμος • 1 μεγάλο Αυγό ελευθέρας βοσκής • 15 ml / 1 κ.σ. φρέσκος χυμός Λεμονιού • Φρεσκοαλεσμένο Αλάτι (όχι πολύ) • Φρεσκοαλεσμένο Πιπέρι • 2 κ.σ. / 30 ml Ελαιόλαδο

ΜΕΘΟΔΟΣ: Α. Ετοιμάστε το μείγμα για τους κολοκυθοκεφτέδες εκ των προτέρων: 1. Πλύντε και τις δύο κολοκύθες και κόψτε τα κοτσάνια τους. Αφαιρέστε τη φλούδα τους, τα κουκούτσια και τα τριχωτά κομμάτια στο εσωτερικό τους. 2. Κόψτε τις σε μικρούς κύβους. Ζυγίστε αφού τις καθαρίσετε!

3. Ντύστε ένα βαθύ μπολ με μια καθαρή πετσέτα. 4. Βάλτε τους κύβους σταδιακά μέσα σε έναν ραβδομπλέντερ και κάντε τους μικρά κομματάκια. 5. Εναλλακτικά, χρησιμοποιήστε έναν τρίφτη με μεγάλες τρύπες και τρίψτε και τις δύο κολοκύθες. 6. Τοποθετήστε τα κομματάκια και από τις 2 κολοκύθες μέσα στο μπολ με την πετσέτα. 7. 1ο τέχνασμα: Για να μην γίνει το μείγμα αραιό: Αλατίστε και αφήστε την τριμμένη κολοκύθα να σταθεί και να «ιδρώσει» (να χύσει την υγρασία/τα νερά της!) για 30'-1 ώρα.

8. Μετά από 1 ώρα, διπλώστε την πετσέτα, σφίξτε τη και μετά στριφογυρίστε τη καλά, έτσι ώστε να φύγει όλη η περιττή υγρασία από την τριμμένη κολοκύθα!

9. Πετάξτε το νερό και ξαναβάλτε την στραγγισμένη, τριμμένη κολοκύθα μέσα στο μπολ (χωρίς την πετσέτα). 10. Πασπαλίστε με αλάτι (όχι πολύ γιατί θα προσθέσετε και τυρί στο μείγμα!) και πιπέρι, κατά βούληση.

11. Περιχύστε το χυμό λεμονιού από πάνω. 12. Προσθέστε το ψιλοκομμένο κρεμμύδι και τα φρέσκα κρεμμυδάκια. 13. Προσθέστε τώρα τον ξερό δυόσμο στο μπολ, πιέζοντάς τον στις παλάμες σας για να απελευθερώσει το άρωμά του. 14. Προσθέστε το μισό αλεύρι και ανακατέψτε τα υλικά με μια μεγάλη κουτάλα. 15. Σπάστε το αυγό και ενσωματώστε το στο μείγμα. 16. Στη συνέχεια, ρίξτε μέσα το ελαιόλαδο και αναμίξτε και αυτό. 17. Προσθέστε το τριμμένο κεφαλοτύρι. 18. Θρυμματίστε τη φέτα ανάμεσα στα δάχτυλά σας και αναμίξτε τη (μην την αναμίξετε πολύ για να αισθάνεστε ακόμα τη φέτα όταν τρώτε τους κολοκυθοκεφτέδες).

19. Κατόπιν, πασπαλίστε από πάνω τον ψιλοκομμένο μαϊντανό και βασιλικό. 20. Ο συνδυασμός των 3 μυρωδικών θα δώσει στους κολοκυθοκεφτέδες εκπληκτική γεύση/άρωμα! 21. Για να τελειώσετε, προσθέστε το άλλο μισό αλεύρι.

22. 2ο τέχνασμα: Μην προσθέτετε πολύ αλεύρι-αισθανθείτε το μείγμα. Το αλεύρι πρέπει να είναι τόσο όσο χρειάζεται για να συγκρατήσει τα μείγμα ενωμένο. Αλλιώς η γεύση των κολοκυθοκεφτέδως θα είναι πολύ αλευρώδης! 23. Συνδυάστε όλα τα υλικά ανακατεύοντας τα καλά με ένα μεγάλο κουτάλι.

24. Στη συνέχεια βάλτε το μείγμα, σκεπασμένο, στο ψυγείο για 1 ώρα, να δέσει. Β. Φτιάξτε τα κεφτεδάκια: 25. Ψεκάστε και αλείψτε με λίγο ελαιόλαδο μια μεγάλη λαμαρίνα. 26. Πάρτε περίπου 1,5 κουταλιά της σούπας από το μείγμα και πλάστε το σαν κεφτεδάκι (ή καλύτερα τηγανίτα) μέσα στις παλάμες σας.

27. 3o Τέχνασμα: Αφού οι κολοκυθοκεφτέδες πρόκειται να ψηθούν και όχι να τηγανιστούν, τους κάνω πιο λεπτούς για να γίνουν τραγανοί, όπως γίνονται οι τηγανιτοί! 28. Βάλτε κάθε κεφτέ μέσα στο ταψί, πατώντας τους ελαφρά με ένα κουτάλι. 29. Έτοιμοι για ψήσιμο.

30. Συμβουλές: Θα μπορούσατε να κάνετε τους κολοκυθοκεφτέδες πιο χοντρούς χρησιμοποιώντας 2-3 κ.σ. του μείγματος, αν προτιμάτε. Μπορείτε επίσης να τους τηγανίσετε, γυρίζοντάς τους και από τις δύο πλευρές μέχρι να ροδίσουν (περίπου 2'-3' ανά πλευρά). Γ. Οδηγίες ψησίματος: 31. Ψήστε τους κολοκυθοκεφτέδες στο μεσαίο ράφι ενός προθερμασμένου φούρνου, στον αέρα @ 180 °C / 350 °F για περίπου 25' ή μέχρι να πάρουν χρυσαφί χρώμα (εξαρτάται από τον φούρνο). Θα πρέπει να αυξήσετε τον χρόνο αν κάνετε τους κολοκυθοκεφτέδες σας πιο χοντρούς!! 32. Στη συνέχεια βγάλτε τους από το φούρνο. Πανέμορφοι χρυσοκίτρινοι και πορτοκαλί!!

Δ. Προτάσεις σερβιρίσματος: Μόλις είναι έτοιμοι, σερβίρετε τους υπέροχα χρυσούς κολοκυθοκεφτέδες από κολοκύθα όσο είναι ακόμα ζεστοί!

Ωστόσο, μπορούν να φαγωθούν και σε θερμοκρασία δωματίου σα σνακ για σχολείο/δουλειά! Σερβίρετε τους σαν μεζέ με δροσιστικό, πικάντικο ντιπ γιαουρτιού, φρέσκα λαχανικά και ψημένα πιτάκια!

Δείτε τη Συνταγή μου για πικάντικο, Ντίπ Γιαουρτιού ΕΔΩ

Οι κολοκυθοκεφτέδες κολοκύθας στο φούρνο είναι τραγανοί απέξω ενώ μαλακοί και ζουμεροί στο εσωτερικό τους. Γεμάτοι με λιωμένο, πικάντικο τυρί, πλούσια, αρωματικά βότανα ΚΑΙ έχουν και δίχρωμο εφέ!

Ένα απλά υπέροχο, φρέσκο, φθινοπωρινό κέρασμα! Ιδανικά και για Χάλογουιν πάρτι! Εδώ είναι πιο χοντροί τηγανιτοί κολοκυθοκεφτέδες όπως τους έφαγα στις καλοκαιρινές μου διακοπές!

Σας είπα ότι δεν θα μπορείτε να σταματήσετε μόνο σε έναν; Τρομερά εθιστικοί! Καλή όρεξη 😍!!

Ε. Πληροφορίες φύλαξης: Τα υπολείμματα (αν υπάρχουν) μπορούν να φυλαχτούν, καλυμμένα με πλαστική μεμβράνη, στο ψυγείο για έως και 1 εβδομάδα ή στην κατάψυξη για 1 μήνα.

Δείτε όλες τις Συνταγές μου με την Βασίλισσα του Φθινοπώρου-Κολοκύθα ΕΔΩ

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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bthenoise · 4 years

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Quaran-Dine & Chill: Here are 12 Homemade Food Recipes From Some Of Your Favorite Bands

Look, we get it: You’re bored. You’re stuck at home with nothing to do and to top it all off you’re absolutely starving with no idea what to make except for a peanut butter & jelly sandwich.

Thankfully, we knew this would happen so we reached out to some amazing artists to see if they had any recipes to help us all get through this never-ending period of social distancing.

Submitting for a feature we like to call “Quaran-Dine & Chill,” bands like Mayday Parade, The Used, August Burns Red, Atreyu, Periphery, New Found Glory and more have all pitched in some of their most favorite recipes to make from home.

To check out how to create Groovy Toast, cook some of Herbie’s Homemade Chicken Taquitos or even put together some Veggie Pasta with Vegan Ass White Sauce, be sure to look below. Afterward, remember, before making anything to eat, WASH YOUR DAMN HANDS!

Oh, and there’s also a special 35-song Quaran-Dine & Chill playlist at the end of all this. Listen to it as loud as you possibly can -- we hear it helps the food taste better.

Enjoy!

JAKE BUNDRICK - MAYDAY PARADE

JAKE’S OVERNIGHT OATS

Ingredients 1/2 cup oatmeal (any type will work but I personally like Old Fashioned or Rolled Oats) 1 cup water 1 scoop protein powder (It's not necessary by any means but I prefer French Vanilla from TrueNutrition) 3/4 cup of either frozen berries or fresh berries (strawberries, blueberries, raspberries, black berries... you can either add this now to soak overnight or wait until you're ready to eat and then add berries. It's up to you) 1 banana sliced 1 tablespoon of natural peanut butter

Instructions Mix oatmeal, water, protein and frozen berries together in a bowl or jar (frozen berries are optional). You could forego this and choose to add fresh berries later.

Cover and let sit in the fridge overnight or for a few hours -- your choice.

After soaking, add fresh berries if you haven't already. Then add bananas and peanut butter.

Enjoy.

MATT HALPERN - PERIPHERY

REALLY HEALTHY “CEREAL”

I love cereal but I don't want all the bad stuff associated with most cereals. So I came up with a healthy alternative. It's pretty simple.

Grab a bowl

Add Trader Joe's Go Raw Trek Mix

Slice up some strawberries and add them too

Throw on a couple blueberries

Add 1% milk

And there ya have it! Really hearty, really healthy, easy to make “cereal” that actually fills you up!

MATT GREINER - AUGUST BURNS RED

DEER CAMP BREAKFAST CASSEROLE

Ingredients 18 eggs 2 cups of milk 1 cup cheddar cheese 1 lb bacon 1 lb loose sausage 1 ts salt 1 tb pepper 1 pack hash browns

Instructions Pre-heat oven to 350 degrees

Brown sausage and bacon separately-drain

Pan fry hash browns until golden brown

Grease a 13” x 9” baking pan and line the bottom with hash browns

Add a layer of bacon

Add a layer of sausage

Whip the eggs in a large bowl, then add the mix, salt and pepper, mix well

Add the cheese to the eggs and mix again

Pour the egg mixture over the meat and hash browns

Cover with aluminum foil and bake for 25-30 minutes

Remove foil and bake until the top of the casserole begins to brown. Then remove from the oven.

BRENT WALSH - I THE MIGHTY

B-LEE'S BREAKFAST FEAST

Ingredients Hash browns 2 eggs Onions Garlic Mushrooms Peppers Cheddar cheese Black pepper Salt Ketchup Valentina (black label, extra hot) hot sauce Olive oil

Instructions First, get the hash browns going in a frying pan with lots of oil. They take the longest.

In a second pan, get all the veggies going adding garlic when everything else is almost done so that you don't burn the garlic.

When the hash browns are done, plate them and immediately add the cheese to taste.

The veggies should be about done by this time so add those on top.

Fry the eggs (I like mine over medium) in the original pan you cooked the hash browns in and add salt and pepper while they cook.

I like to top it all off with some black label Valentina hot sauce and a little ketchup.

Add a coffee and mimosa on the side and boom, you got yourself a good ol' quarantine breakfast feast.

MARK HOLCOMB - PERIPHERY

SRIRACHA TUNA SALAD

Take two cans of tuna, break it up in a mixing bowl, toss with two tablespoons of celery, half an onion and some chopped fresh parsley.

Add 1/3 cup of mayonnaise (or veganaise if you’re a tree-hugging hippy like me), 1 tablespoon mustard, and several tablespoons of Sriracha depending on how spicy you want it.

Top off with some ground pepper and lemon juice, to taste.

Also feel free to add half a diced apple if you like some sweetness and crunchy texture in there.

Delicious, healthy and super simple.

JEPHA - THE USED

GROOVY TOAST

Soak a cup of any kind of nut (almond, cashew etc..) overnight in water.

Next day, strain most of the water except for a little bit to help blend it.

Put soaked nuts in blender with a dash of lemon, a pinch of salt, pepper, two tablespoons of olive oil.

Blend until smooth.

Optional fun: slice something spicy like a jalapeño.

Add “Groovy cheese” to either toast or crackers.

Drizzle olive oil and lemon on top of “Groovy Toast” with a spicy, spicy jalapeño and let your mouth party like your stuck at home for the next month or so 🤙

CYRUS BOLOOKI - NEW FOUND GLORY

SHEPHERD’S PIE

Ingredients: Ground Beef (or turkey, or chicken, or any kind of meat for that matter) Onion, diced (optional) Frozen veggies (1 bag of pretty much anything you have, normally a carrot/corn/peas mix, but seriously, anything will do) Worcestershire Sauce (optional, but check the back of your cupboard because you probably have a bottle that’s been sitting there for years and is still good!) Potatoes (again, any kind of potatoes will do) Cheese (cheddar is the standard, but use what you have!)

Instructions: Cook your meat in a skillet, seasoning with salt and pepper and adding diced onion if you have while cooking.

Cook/microwave your bag of frozen veggies and add directly into the meat and stir.

Now’s the time to find that Worcestershire sauce if you have it -- if not, don’t worry, this is awesome without it too!

Add a cup of cheese in there and also 1/2 cup of liquid (could be water, could be chicken/beef broth if you have). Stir to combine all ingredients and turn to low heat to keep warm.

Meanwhile, make mashed potatoes however you can (whether by hand or with a box) and when done layer these two things in an ovenproof dish — meat/veggie mix on bottom, mashed potatoes on top.

Toss cheese all over the top of that and throw it in the oven on medium heat for 20 minutes to melt the cheese.

Now, sit back, relax and enjoy your dish whether with family or all alone. It’s a full meal all in one, tastes even better the next day and you can even freeze it!

BRANDON SALLER - ATREYU

WINNER WINNER ISOLATION DINNER (Crispy Baked Chicken Thighs)

Ingredients Bone-in chicken thighs w/ skin Salt (coarse salt works best but any will work fine) Pepper Garlic powder Mixed herbs or Italian seasoning Desired veggie - Whatever you have (ie broccoli, green beans, asparagus, zucchini) Italian dressing (your favorite)

Instructions Preheat oven to 400º

Pat dry chicken on both sides with a paper towel

Season both sides of chicken liberally. Especially the top. The key to this chicken is the well seasoned crispy skin.

Place on sheet pan and roast in oven for about 40 minutes. You are looking for the chicken to be cooked through and skin to be browned and crispy.

When chicken has about 20 minutes left, put marinated veggies on a sheet pan and roast until chicken is done.

When finished, let chicken rest for about 5 minutes as it just came out of a 40-minute fiery hell and will 100% burn your mouth.

ENJOY!

IRA GEORGE - MOVEMENTS

TACO SALAD

This is a very easy and fluid dish that you can make on your own with ease. Whether you are a vegetarian or vegan, you can make this fit your lifestyle.

Ingredients 1 bag of chopped romaine 1 can of black beans 1 frozen bag of white or brown rice 1 cup of frozen corn (thawed) Soyrizo (or any type of ground meat) 1/2 bell pepper 2 Roma tomatoes 1/3 yellow onion 1 avocado Cilantro 1 lime Taco sauce of your choice Cilantro dressing (or something comparable) Diced jalapeños Shredded Mexican cheese Handful of tortilla chips

Instructions Dice the bell pepper, yellow onion and Roma tomatoes

Chop a handful of cilantro

Thaw corn in microwave

In a small pot heat up the can of beans

Cook the soyrizo or other meat in a pan at the same time (if you are using meat you will need to season to your liking)

Heat rice in microwave (if using uncooked rice have it ready before everything)

Grab a big bowl and put rice down. Add the cilantro and lime and toss together

Now add everything else however you want. Remember this is a completely fluid meal, add or takeout any ingredient you feel. Get creative with it! DON’T FORGET TO ADD THE AVOCADO AND SAUCES!!

NICK VENTIMIGLIA - GRAYSCALE

HERBIE’S HOMEMADE CHICKEN TAQUITOS

Servings: 12 Calories: 241 Prep time: 20 min Cook time: 20 min Total time: 40 min

Ingredients 3oz cream cheese 1/4 cup salsa of your choice 1 tablespoon lime juice 1 1/2 teaspoon of taco seasoning 2 fresh cloves of garlic, minced 3 tablespoons cilantro or parsley 2 scallions diced 2 cups shredded cooked chicken or whatever protein you desire 1 cup Mexican blend cheese or whatever you want 12 6in flour tortillas Cooking spray Kosher salt

Instructions Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

In a large bowl, mix together the cream cheese, salsa, lime juice, taco seasoning, garlic, cilantro, and scallions until well combined and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).

Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.

Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)

Bake for 15-20 minutes or until crisp and golden.

Serve with salsa, sour cream, or guacamole.

BALSAC THE JAWS 'O DEATH - GWAR

I offered up my recipes for Feline Fricassee and Poodle Wellington but my publicist informed me that things hadn't yet gotten to the point where most people are ready to eat their pets. Instead, here is a recipe that you should be able to throw together without having to take that dreaded trip to the supermarket.

Now more than ever, everyone should be able to hunt and kill their own food. So the first thing you will need to do is grab your favorite battleaxe, knife or shotgun and go in your backyard. Look for the happy yellow flowers that are probably taking over your poorly manicured lawn. Pick as many of these as you can find, making sure to pull them out from the roots keeping the long dark green leaves intact. You may be asking, “What do I need this shotgun for?” The weapon is in case your neighbor sees you and tries to shake hands!

DOOMSDAY DANDELIONS

Ingredients Dandelion greens 1/2 cup olive oil 3 tablespoons vinegar (red wine vinegar or balsamic work best but whatever kind you can find in your cupboard. It is the apocalypse after all) 1 tablespoon mustard (Dijon if you've got it but who am I kidding, you only have that horrible yellow crap!) 2 cloves garlic minced Salt and pepper 2 teaspoons dry herb (use whatever you can find. What are you saving that stuff for?)

Instructions Pick the flowers off the dandelion greens (these are edible too, I suggest beer battering them and frying them, but that's another recipe and I'm not getting paid for this).

Trim the hairy roots from the greens and discard.

Wash all the dirt from the greens, cut them in half at the base keeping the leaves attached and soak in clean cold water.

Wisk all other ingredients together until they are a cohesive solution.

Drain and pat dry the greens and dress them with the vinaigrette.

Enjoy by yourself!!

SCHUYLAR CROOM - HE IS LEGEND

VEGGIE PASTA WITH VEGAN ASS WHITE SAUCE

Ingredients 1 medium onion chopped 3 cloves of garlic Red bell pepper julienned Broccoli florets Mushrooms sliced thin Zucchini halved and sliced Yellow squash quartered and sliced 1 or 4 splashes of white wine

Finisher Sauce 1/4 cup of unsweetened oat milk 1 or 2 tbs coconut oil 1/4 cup vegan mayo A few handfuls of vegan cheese (I used a vegan pepper jack by Daiya and a bit of Follow Your Heart Parmesan) 1/3 cup of Nutritional yeast Fresh basil

Herbs and Spices Kosher Salt Fresh ground pepper Herbes de Provence Some other optional shit

Pasta Fettuccine noodles ( I like that Ancient Grain in the blue box.)

Instructions Boil salted water for your noodles and in a separate pot boil a few cups of water to blanche your broccoli. You’ll be mad if your water is not boiling before you start sautéing your veg... that shit goes quick, watched pots never boil.

In a large saucepan over med/high heat: Sauté onion for about 5 minutes until it is soft and almost translucent. Add chopped garlic until that smell wakes up your girlfriend. Boom you’re cooking. Salt and pepper that junk.

Add the peppers, mushrooms, zucchini and squash, hit it with some more salt and pepper. I like to throw in some Herbes de Provence and a TINY SPRINKLE of cayenne (a little goes a long way) plus some truffle salt because I’m fancy.

By now the lil pot should be boiling. Throw those broccoli guys in there and when they turn dark ass green drain them and throw them in the pot with the other veggies.

Shit’s all steamy now. It smells crazy good. Your girlfriend and your dog are in the kitchen salivating.

Hit those veggies with some white wine. I say a few dashes, but you’ll know. You’re gonna want to let that cook off for 3-5 minutes.

Maybe you’ve already put your noodles in. If so, they’re ready to drain. If not, get to it 9 minutes after the water starts boiling again (read the box)

Now your noodles are in the strainer. Make your partner divide that into bowls.

After the wine has cooked off, add the veganaise, coconut oil, vegan cheeses and the nutritional yeast and stir all of that up until melty and gooey and combined with the veggies. I like the throw in about half a cup of chopped sliced basil and leave a little for a garnish after you’ve topped your pasta with this creamy ass veggie goodness.

OH! Pro tip: Garlic bread. (Do this 40 minutes ago before starting anything else.)

Take 2 heads of garlic and peel most of the skin off but leave bulb intact.

Chop the very top of the head off the garlic to expose the clove (like 1/16 of the top).

Place it in tinfoil and close it up around the sides. Douse with a generous amount of olive oil and salt and pepper all over that opening on the bulb and close the foil up tight around the top. Create a little oven inside your oven.

Bake at 375 for 40 minutes. You’ll smell it.

Let it cool well.

Toast a loaf of French bread.

Those little garlic cloves will pop out like little teardrops of pure heaven. Smear that junk on your toasted bread and thank me later. The oil is now roasted garlic oil. You could drizzle that on the bread too or over the damn pasta that’s in the bowl.

(Be careful. You will want to skip the steps of letting the bulbs cool. They are unforgivingly hot and will burn your flesh.)

#He Is Legend #Grayscale #Atreyu #New Found Glory #Periphery #August Burns Red #Mayday Parade #Gwar #I The Mighty #The Used #Movements #interview

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bestbestbestbestbestbest · 4 years

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WE MADE IT: MANGO KEY LIME CHEESECAKE

Fun fact: the Mango Key Lime Cheesecake is TT’s favorite, so we decided to try and make it ourselves. We took a recipe from Glorious Treats, but simplified it a bit. We didn’t include the glaze or whipped cream, and it turned out perfect. Not too sweet, lots of yummy tang, and Katie’s been freezing it for the last two months and has been eating it bit by bit. Pretty epic and smart idea if you ask us. Here’s the recipe!

Crust

1 1/2 cups graham cracker crumbs 10 full crackers

2 tablespoons sugar

3/4 cup shredded sweetened coconut

5 tablespoons butter melted

Cheesecake

1 mango fresh, ripe

3 tablespoons fresh lime juice

2 teaspoons lime zest

8 oz cream cheese 3 packages

1 1/3 cups sugar

3 eggs

1/2 cup sour cream

1 teaspoon vanilla extract

Optional

Glaze

1 mango fresh, ripe

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 teaspoons corn starch

2 tablespoons sugar

Whipped Cream

2/3 cup heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Toasted coconut as garnish

Instructions

Prepare crust

Preheat oven to 350*F.

Melt butter in a small bowl, then set aside. Crush graham crackers and then add remaining ingredients (including butter) to a medium bowl. Stir together until well combined. Pour mixture into a 9" springform pan and use the bottom of a glass or measuring cup to press the mixture firmly into the bottom and about 1 inch up the side of the pan. Bake in pre-heated oven for 10 minutes, then set aside to cool.

Prepare cheesecake

Gather all of your ingredients on the counter so your cream cheese and eggs can warm up to room temperature.

Zest limes and set aside zest, then juice the limes. Peel the mango and cut the fruit from around the pit. Add mango and fresh lime juice to a blender or food processor and blend until smooth.

In the bowl of an electric mixer, blend cream cheese until smooth. Add sugar and continue to blend. Add eggs, one at a time (while blending). Add sour cream, vanilla, mango/lime puree and lime zest. Blend until all ingredients are smooth and well incorporated. Pour the cheesecake batter into the prepared crust.

Prepare the cheesecake pan to be baked in a water bath (as follows). To prepare water bath, wrap the cheesecake pan (bottom and sides) with foil, (you may need to criss cross two sheets of foil) so that no water can get into the pan. Place the foil wrapped cheesecake pan in a large roasting pan or baking dish, then pour HOT water into the roasting dish until the water is about 1" deep. Carefully move to oven and bake.

Bake cheesecake in pre-heated oven at 325*F (note this is reduced from the crust baking temperature) for 60-65 minutes, until the center barely jiggles when nudged. At this time, turn OFF the oven and open the oven door part way. Allow the cheesecake to slowly cool in the oven for 1 hour. Move cheesecake to the counter and cool an additional hour. At this time, move the cheesecake to the fridge (cover with foil) and chill for AT LEAST 6 hours, or overnight.

Prepare glaze

Once the cheesecake has chilled at least 6 hours, prepare the glaze. Peel mango and cut the fruit from around the pit. Add mango, lime juice and lemon juice to a blender or food processor and blend until fully smooth. After blending, if desired, pour puree through a fine strainer to make sure the puree is very smooth.

In a small saucepan add cornstarch and sugar and whisk together. Add a few tablespoons of the mango puree and whisk to combine. Turn on the heat to medium and begin to gently cook. Add remaining puree, whisking to combine. Increase heat to medium-high and cook just until it begins to boil. Boil 30 seconds (while whisking), then remove from heat. Continue to stir to allow the glaze to cool a bit, then pour into a bowl and move to the fridge to cool further.

Prepare whipped cream

In a chilled bowl, whip heavy cream until it begins to thicken. Add powdered sugar and vanilla and continue to whip until stiff. Add whipped cream to a large piping bag, fitted with a tip of your choice and pipe a thick boarder of whipped cream around the cheesecake.

Pour mango glaze in the center of the cheesecake, then use an off-set spatula to spread carefully to meet up with the whipped cream.

Garnish cheesecake with toasted coconut and lime zest, if desired.

Recipe Credit: Glorious Treats

#issue1 #cheesecake recipe #cheesecake #cheesecake factory

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the-coconut-asado · 5 years

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Crazy for Kiwi Crickets

When it comes to eating out in Fiji, you are only as good as your last success.

Consistently get it right and the punters will flock. Anything less than excellent and it’s ‘Maaan that place has gone downhill – but the duck soup at Harbour Centre is the Bomb!’ You can’t actually get duck soup at Harbour Centre, but anything with duck in Suva is a sure-fire winner as they are in constant short supply.

Fiji is always in pursuit of the New Big Thing. That duck soup place I mentioned was actually the New Big Thing once, so was The Guava Café (doorstep griddled toast and Land of the Giant-sized portions); Singh’s burn-your-ring curry house and the Chinese restaurant at Samabula where you got a decent takeaway and a ringside seat at a sailors’ punch up.

There are some classics that never go out of fashion. The cream buns at Hot Bread Kitchen – the ‘cream’ is actually buttercream and they sell them in sets of six like monkey bread so yeah, good luck with just eating one; Cardo’s Steakhouse in Denarau – they claim their cattle are descendants of Argentine castaways from the 19th century (kind of yarn that could spark a punch up in that Samabula Chinese restaurant, but the steaks ARE consistently good); Friday seafood lunch at Suva Bowling Club (you may not recognise half the seafood on your plate, and that’s a good thing); And, sadly closed now, The Cottage – tucked behind the main drag in Suva, serving the best local Fiji food and only open at lunchtime. And didn’t we all wail when the owner retired and shut up shop after decades of top-quality chow.

Anyway, it’s quite something when the New Big Thing is your sister-in-law’s café. Weta (Coffee) Fiji, the fifth child of Mue and her husband Darran, opened its doors in March this year.

The café gets its name from a gerbil-sized cricket native to New Zealand. A quick google search and you can watch a film of a weta fighting a foraging pig, so maybe not exotic pet material.

While the lion’s share of daily sales will always be the coffee (and we returned with bags of beans to London, it’s that good), it’s the food at Weta that’s getting the lion’s share of hype. World Health Organisation apparatchiks would probably advise not have more than one Honey Butter Waffle a month, yet people are spectacularly carb-loading these Weta signature goodies daily on their way to work. Take a look at the picture below and you could so easily join them.

Aside from the waffle-fest, Mue and cousin Cherie (whose aunt founded that other Fiji café classic Bulaccino) have entered into a kind of foodie face-off with each other, competing to see who can come up with the most mouth-watering innovations. The Honey Butter Waffles already give 1-0 to Mue; but ever thought of combining crispy nuggets of bacon with a rich mayonnaise, slathering it on a chicken schnitzel and sandwiching it all in a toasted mini baguette? Then check out their Chicken Baconnaise Panini and Cherie evens the score. How about a teal-green smoothie that tastes fruity and delicious but you don’t know why? Place your order for their Ugly Green Juice - a joint invention so let’s call it a draw. I assiduously worked my way through most of their menu over two weeks and couldn’t find much that was less than evil genius.

Because this is a family concern, and Mue does a lot of her experimenting in her own kitchen, I got caught up in the whole entrepreneurial swirl when we were there this summer. Watching while Mue, with apparent carelessness cloaking a keen cook’s eye, tossed ingredients for her Marsala Chai muffins into the food processor at 5 in the morning while simultaneously whipping up a vegan version of her waffle mix. Slavishly watching her EPOS app to see if the sales dial had moved to kerching! levels – in short, generally starting to catch the fever of the hospitality business owner. Is Suva ready for Kava Hot Chocolate? (Kava is the ceremonial drink of Fiji with delicate overtones of mud). Apparently yes, and at least 10 people on the first day of sales had a dreamless sleep that night. Another invention marked up to Mue and another profit stream.

Having eaten our body weight in tropical breakfast patisserie, we left Suva for a few days to head to our own New Big Thing on Fiji’s Other Big Island.

Savusavu is a picturesque town with a bay big enough to host a fistful of yachts and a marina to moor them. Even though it’s popular, the road to Savusavu – which nestled on the South coast of Vanua Levu - is one less travelled compared to the resort islands of Western Viti Levu. It has a reputation as a millionaire’s playground and we were told ‘be careful, you won’t want to come back’ (do people wrongly assume that we are at home in the company of dicks with yachts?). Anyway, they weren’t wrong about the beauty of the place, and I can now tell them a few tales about some unexpected food epiphanies.

The first was thanks to Sarah, the owner of the Gecko Guesthouse. It said in our Airbnb blurb that she would throw in a cooking lesson if we asked nicely. Which we did, and she obliged, if a little reluctantly at first. We spent one chilled-out evening learning her techniques for snake bean and bitter gourd curries (be sparing rather than slavish with your spices), a-ma-zing fish madras (although we can’t get fresh walu in the West, swordfish would be a decent substitute) and clever hack for cooking rice (err, use an electric rice maker).

However, the piece de resistance of Savusavu is a ‘dive’ (my friend Ije’s word when he saw the Insta post) called Arun’s Hidden Taste of Paradise.

The name felt a bit at odds with its appearance, which is a little grubby and dishevelled, but don’t be fooled. The clue is in the word ‘hidden’ because if you make it through their mesh-covered door you will taste cassava chips which are meltingly creamy on the inside and quadruple-cooked crispy on the outside and, hands down, the best butter chicken I have eaten in my life. The eponymous Arun, both owner and cook, seemed frankly scared when I asked for a photo, so I didn’t push on asking for the recipe – but kept the flavour profile running around in my head for the rest of the trip.

Obsessed as I was, I hunted down ingredients lists for butter chicken on my bookshelves and I think I have found a pretty good match in Vivek Singh, who based his Cinnamon Club classic on a 1950’s recipe from the Moti Mahal in Old Delhi. But then I saw a recipe for a curry pie in last month’s Delicious Magazine and had the brainwave to make this pie with the butter chicken. And while you might have to make the trip to Suva to get Mue’s original and best Honey Butter Waffles TM, I have slightly adapted her Chai Latte and Choc Chip Muffins and Ugly Green juice here.

So raise your Ugly-Green juice-filled glass to New Big Things. And watch out for the next one - the launch of Mue and Darran’s Writers Lodge guesthouse with Kava Bar and Weta Café later this Autumn.

You can follow them on @wetafiji.

Butter Chicken Pie

You can just make this butter chicken straight with pilau rice and all the trimmings, but turning it into a pie takes it to the next level. This pastry is super short and crispy, thanks to a mix of butter and lard. Don’t be put off by the long list of ingredients or the processes. It’s dead easy over a lazy Sunday and the flavours are so worth it. Serves 4.

Ingredients:

For the butter chicken:

800g boneless, skinless chicken thighs, cut into bite-sized pieces

One red chilli and some coriander leaves

1 large red pepper, seeded and cut into strips

For the marinade:

120g Greek yoghurt

5 garlic cloves, grated or crushed

1 inch piece of ginger, peeled and grated

1 tbsp sunflower oil

Juice of 1 large lemon

Kosher salt and pepper to taste

3 tsp chilli powder

1 tsp ground cumin

½ tsp garam masala

½ tsp turmeric

For the sauce:

8-10 tomatoes

1 in piece of ginger, half grated and half chopped finely

4 garlic cloves, grated or crushed

4 green cardamom pods, 2 cloves, 1 bay leaf

2 tsp chilli powder

80g salted butter, diced

2 green chillies, split lengthwise but still joined at the stem

80ml single cream

A few dried fenugreek leaves

1tsp garam masala

1 tbsp. sugar

For the spiced butter:

1 Tbsp. ghee

1 tsp black mustard seeds

1 tsp. crushed chillies

For the pastry:

230g plain flour

1 tsp kosher salt

65g salted butter, and 50g lard, both chilled and cubed

4tsp. soured cream

1 tbsp. apple cider vinegar( or use white wine vinegar as a substitute)

4 tsp. water

1 egg., beaten

3 tbsp. lime pickle (I like Pataks)

2 tbsp. sugar

How to make:

First marinate the chicken. Mix all marinade ingredients, stir in the chicken, cover and pop in the fridge for at least 2 hours, or preferably overnight.

Heat the oven to 220C/ Gas 9. Spread the chicken pieces out in one layer on a large baking tray, leaving a margin on the side to say out the strips of red pepper, tossed in a tsp. olive oil. Cook for 15-20 mins, turning the pieces halfway through so that they cook evenly. Remove from the oven and set aside while you make the sauce.

Slice the tomatoes in half and put in a large saute pan with 125 ml water, grated ginger, garlic, cardamom, cloves and bay leaf. Simmer, covered for about 25 mins until the tomatoes are mushy (the aroma from this simmer will already be driving you wild with desire). Remove the whole spices, add the chilli powder and simmer for a further 10 mins (Vivek likes to push the tomatoes through a sieve and just use the resultant puree, but I prefer my sauce to be a bit more rugged, a little less refined).

Add the chicken pieces and the red pepper slices and all their juices and give it a good stir. Slowly stir in the butter, a couple of cubes at a time, and simmer for about 8 minutes until the chicken is cooked through. Add the chopped ginger, chillies and cream and simmer for a minute or two longer. Stir in 1 tsp.kosher salt, crumble in the fenugreek leaves and the garam masala. Adjust the seasoning if necessary then add the sugar.

In a separate small pan, warm up all the ingredients for the spiced butter until the seeds start to pop. At this stage you can serve the Butter Chicken with the spiced butter spooned over the top, but if progressing with the pie (which I urge you to do) , then set both the chicken and the spiced butter to one side.

Now make the pastry (you can also make this ahead and chill, just bring back to room temperature before rolling out). Combine the flour , salt and a generous grind of black pepper in a food processor. Add the butter and lard and blitz until it has the texture of fine breadcrumbs. In a separate bowl, mix the soured cream, vinegar and water then add to the flour and butter mix and just blitz until the mixture starts to come together (don’t overwork it). Turn out onto a floured surface and bring together into a smooth ball. Wrap in cling film then chill for at least 30 mins.

Heat the oven to 200C/ Gas 6. Brush the rim of your pie dish with the beaten egg, then fill the dish with the butter chicken and drizzle the spiced butter all over the surface. Roll out the pastry in a circle big enough to cover the pie dish, then lay over the top of the dish, crimping the edges to seal and trim off any surplus pastry to neaten the edges. Cut a small cross in the middle to let the steam out during cooking and make some pastry leaves with any pastry offcuts.

Brush all over with the rest of the egg glaze then pop in the fridge for 10 minutes.During that 10 minutes, make the lime pickle glaze by mixing the pickle with 2 tbsp. boiling water and the sugar. Set aside.

Bake the pie for 40 mins then brush all over with the lime pickle glaze and bake for 15 mins more. Serve garnished with the chilli (dipped in a little oil to make it glisten) and a few coriander leaves.

Mue’s Chai Latte Choc Chip Muffins (and some variations)

When I asked Mue for the recipe she had to quantify her instincts on ingredients, (and thanks for leaving out the eggs first time round missus) but the results were judged by those who ate them as ‘the best they have ever had’. I have slightly adjusted the recipe, using chai latte mix instead of masala chai and used my favourite buttermilk instead of sour cream. (makes 12 generous muffins)

Ingredients:

3.5 cups flour (about 350g) plain flour

3 tbsp. baking powder

1 tbsp chai latte powder

Pinch kosher salt

125g butter, melted

200g sugar

2 tbsp. Coconut oil, melted

2 tsp vanilla

2 cups buttermilk and maybe a tbsp of milk

2 eggs

1 50g packet of chocolate chips plus a few extra for serving

For the streusel topping:

20g plain flour

10g sugar

10g butter

1 tsp. Chai latte powder

How to make

Heat the oven to 220C/ Gas 7-8. Line a 12 cup muffin tin with muffin holders (I like the tulip-shaped ones in the photo).

In a large bowl, mix the flour, baking powder, sugar, chai latte powder and salt. In separate bowl mix the melted, cooled butter and coconut oil with the beaten eggs, Buttermilk, splash of milk (1 tbsp) and the vanilla paste. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a thick, gloopy consistency. Add a little more milk if the mix is too stiff. You want it not quite falling off your spoon. Then fold in the chocolate chips.

In a third bowl, rub the butter into the flour until you have fine breadcrumbs then mix in the sugar and chai latte.

Fill the muffin cups evenly (about 2 tbsp. Mix per cup), then top with the streusel and pop in the oven, turning the heat down immediately to 180C/ Gas 5. Bake for 30 mins until a skewer comes out clean from the centre, then remove from the oven and dot each muffin with a few more chocolate chips cool and serve.

Variations

For Blueberry muffins, omit the chai latte powder and choc chips and stir in 3 oz fresh blueberries into the muffin mix. Bake as before.

For Apple, Pecan and Golden Syrup muffins. Melt 2 tbsp golden syrup with the butter and coconut oil, then add all the wet ingredients to the dry ingredients as before. Fold in 1 grated apple and 50g coarsely chopped pecans into the muffin mix then bake as before. Dot each muffin with a few more chopped pecans when out of the oven and before they cool.

Mue and Cherie’s Ugly Green Juice

This is the colour of verdigris but tastes delightful. Just shut your eyes and drink (or colour match with your nail polish, like here).

Ingredients:

½ cup frozen strawberries

2 tsp acai berry powder or lingonberry powder

2 tsp Splenda or Stevia sweetener

4 tsp. Spirulina

1-2 Cups nut milk (try to get a nice think consistency, so start with 1 cup and add more to taste

How to Make

Put all your ingredients into a blender, blitz till smooth and serve.

It’s that simple.

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healthyandfitness-diy · 5 years

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Dark Circles

Even some of the most stunning women often have to resort to concealers and make-up to hide their dark circles. Not only do these under-eye circles make you look much older than what you actually are, but they also have you looking ill or unhealthy.

Before we even begin this natural journey, let me tell you that dark circles take time to cure and require great discipline. A regular skin and health care program should be followed, by the book, so do not expect magic to happen overnight.

Causes of Dark Circles.

Firstly let us know some of the basic causes of dark circles. 1. Lack of proper intake of water – It is important to flush out toxins from your body constantly and store them lest they harm you. Start with at least 10-12 glasses of water in your daily intake. 2. Hemoglobin Levels - You need to also check on internal problems with regards to your hemoglobin levels and get an appointment with your doctor to see if there is any internal weakness for which you may have to take vitamin supplements. This, however, can also be substituted with a high protein and a balanced diet. 3. Genetic causes - Many times, the reason for dark circles may be genetic and not be directly related to your nutritional intake. In such a case, you will not be able to get rid of them completely but once worked on properly, will definitely be able to reduce them drastically. 4. Sleeplessness: - For the night owls who party hard, smoke or drink, dark circles are bound to appear. Balance out your lifestyle and get proper rest. 5. Stress - Most people who are much stressed out also have sleep problems. Either they suffer from disturbed sleep and toss and turn or due to incessantly thinking doesn’t get to sleep. They often wake up groggy in the morning. 6. Lack of proper diet - Junk, preservative-heavy food and lack of fresh salads and adequate nourishing food in your diet will also cause the skin to look sallow and give you dark circles. 7. Prolonged illness - When recovering from a long illness, dark circles could begin to appear due to internal weakness. 8. Computer hours - Long hours in front of the computer can be harrowing for the eyes and can lead to eye stress and dark circles. Cup your eyes in your palms every hour to relax eye muscles and improve blood circulation.

10 Home Remedies to Get Rid of Dark Circles:

1. Almond Oil

A a completely natural ingredient that benefits skin around your eyes, almond oil helps lighten dark circles. Combine almond oil with vitamin E oil and your dark circles will be history. Plus, these ingredients really something that’s a staple in every household.

Usage

· Before hitting the sack, apply some almond oil over your dark circles and massage it

gently into the skin.

· Leave the oil on overnight.

· Wash it off with cold water the next morning.

· Repeat this every day until your dark circles are gone.

2. Cucumber

Remember those Hollywood movies where women are seen relaxing at a spa with cucumber slices on their eyes? Well, there’s a reason beyond gloss. With skin-lightening and mild astringent properties, cucumbers are completely equipped to fix those raccoon eyes. Better yet, they are soothing and refreshing too.

Usage

· Cut a fresh cucumber into thick slices and chill it for about 30 minutes.

· Place the slices on the dark circles for about 10 minutes.

· Wash the area thoroughly with water.

· Repeat this process twice a day for one week to see results.

3. Raw Potato

Potatoes contain vital natural bleaching agents and used raw, they help lighten dark circles and reduce excess puffiness around your eyes.

Usage

·Grate a couple of chilled potatoes to extract the juice.

· Soak a cotton ball in the juice and place it on your closed eyes.

· Make sure the juice covers the dark circles entirely.

· Allow the juice to sit for about 15 minutes and rinse your eyelids well with cool water.

· Repeat once or twice daily for 2 - 3 weeks to see results.

4. Rose Water

There’s a reason mothers always advise their children to rinse their eyes with Rose Water when they’re sore. It not only rejuvenates skin and reduces dark circles but also has a soothing effect on tired eyes. Due to its mild astringent properties, it also works well as a skin toner.

Usage

· Soak cotton eye pads in rose water for a few minutes.

· Place the soaked pads on your closed eyelids.

· Leave them on for about 15 minutes.

· Follow this remedy twice daily for 2 - 3 weeks to see results.

5. Tomato

Tomato, the fruit that’s used as a vegetable, is known to naturally possess powerful bleaching properties that can lighten skin very effectively.

Usage

· Mix one teaspoon of tomato juice with one and a half teaspoon of lemon juice.

· Gently apply this mixture on your dark circles and allow it to sit for 10 minutes.

· Rinse it off well with cool water.

· Follow this remedy twice a day for 2 - 3 weeks to see results.

6. Lemon Juice

The vitamin C present in lemon juice can also help remove dark circles under the eyes, thanks to its skin-lightening properties.

Usage

· Use a cotton ball to apply fresh lemon juice around your eyes. Leave it on for about 10 minutes and rinse it off. Do this once daily for a few weeks.

· Another option is to make a thick paste by mixing one tablespoon of lemon juice, two tablespoons of tomato puree, a pinch of gram flour (besan) and turmeric powder. Apply this thick paste gently around your eyes. Rinse it off with clean water after 10 to 15 minutes. Repeat two or three times every week.

Note: If the lemon juice causes a burning sensation then discontinue its use.

7. Coconut Oil

Massaging with coconut oil is another effective natural remedy to lighten dark circles. Due to its moisturizing quality, coconut oil also promotes smooth skin and prevents wrinkles and fine lines under the eyes.

Usage

· Simply massage some extra-virgin coconut oil on the under-eye area.

· Leave it on for a few hours, and then wash it off.

· Repeat two to three times daily for a few months or until you are satisfied with the results.

8. Tea Bags

The caffeine and antioxidants present in tea can be highly beneficial for getting rid of dark circles as well as puffiness under eyes by shrinking the blood vessels and reducing fluid retention. The tannin, in particular, helps decrease swelling and discoloration.

Usage

· Chill two used green or black tea bags in the refrigerator for about half an hour.

· Place one tea bag over each eye and leave it on for 10 to 15 minutes.

· Remove the tea bags and wash your face.

· Repeat once or twice daily for a few weeks.

Note: Be careful not to get the tea in your eyes.

9. Cold Compress

A cold compress can constrict the blood vessels under the eyes and help a lot in reducing eye puffiness and dark circles.

Usage

· Soak a washcloth in cold water or cold milk. Put it over your closed eyelids for several minutes.

· Alternatively, you can wrap a few ice cubes in a soft napkin and place it under your eyes for a few minutes. You can also use a bag of frozen peas, a chilled teabag or a cold spoon.

Follow these remedies a few times daily.

10. Turmeric

Turmeric has antioxidant and anti-inflammatory properties that can help minimize dark circles. It will also make the skin around your eyes smoother and softer.

Usage

· Mix two teaspoons each of turmeric powder with pineapple juice to make a thick paste.

· Apply this paste to the affected area.

· Leave it on for about 10 minutes before wiping it away with a soft, damp cloth.

· Do this daily until you get positive results.

Additional Tips

Get adequate sleep and rest.

Avoid rubbing your eyes too much or too often as it causes the blood vessels to dilate, thus making the under eye circles appear darker.

Remove your makeup before going to sleep or else it may irritate your eyes.

Limit sun exposure.

Drink plenty of water throughout the day to get rid of water retention that could be causing the problem.

To avoid eye bags caused by the pooling of fluids in your lower eyelids, elevate your head by adding two or more pillows under your head before going to sleep.

Pay attention to your diet and eat foods rich in vitamins A, C, and E.

Stop smoking and restrict alcohol and caffeine consumption; smoking damages skin cells, and alcohol and caffeine contribute to dehydration which in turn weakens the delicate the skin around the eyes.

They say. “A a person travels the entire world in search of something that he finds at home”. So don’t go looking elsewhere for expensive cures to dark circles; they’re all right there in your kitchen.

#Causes of Dark Circles: 10 Home Remedies to Remove Dark Circles https://healthyfit07.blogspot.com/20

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minty-minho-blog · 5 years

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Facts About coffee face mask Revealed

Turmeric masks are generally used to even out pores and skin tone and reduce the appearance of dark spots or scars. Honey adds a slight bleaching effect when lemon juice and yogurt Carefully exfoliate to eliminate dead skin and persuade new mobile expansion. Mix both of such components within a cleanse bowl, blend it very well. Now place this bowl in hot drinking water for two-3 minutes. Now your mask is prepared for application. To apply, spread the paste to the face using a word of warning. Leave the paste as it is actually for 20-30 minutes until the mask thickens into a thick coat within the face. Allow it dry for this meantime and now clean it off. Fresh papaya mashed , some drops of lime juice blended in would make a pleasant mask for ageing pores and skin. Papaya is higher in Enzymes. It corporations the pores and skin and helps also with sunburn. I maintain it on for about 20 to half an hour . *Note: this mask will also be made use of on eczema patches on other parts of The body, such as internal arms, the backs within your knees, your neck, and so forth. For places other than your face, you'll be able to go away the treatment method on to get a bit for a longer period in advance of washing it off. Brown sugar sloughs off dead pores and skin while coconut oil packs it with humidity. The result? A tender and glowy end. Use equivalent elements brown sugar and coconut oil to kind a simple scrub, implement it on your face in Mild round motions, Permit it sink in for a few minutes and wash it off with warm water. Your recently considered items and featured recommendations › See or edit your searching record This written content is correct and genuine to the top of your writer’s know-how and isn't meant to substitute for official and individualized suggestions from an experienced Qualified. Stay clear of your eyebrows and hairline considering that this consists of lightening Attributes and might visibly lighten your eyebrows. Since cinnamon is so potent, I'd endorse only using this honey mask when per week at most. You should utilize on the list of other, gentler honey masks on other times in case you’d like. Fuller’s earth or maybe the multani mitti is undoubtedly an indigenous technique to take care of lots of pores and skin issues. It can be company remover of oiliness and strongly fights the blackheads. It also dries to sort a company mask. The caffeine from coffee grounds On this cocoa-licious mask helps to scale back swelling and puffiness, whilst the antioxidants during the cocoa support to lessen ageing, and also the yogurt replenishes dropped humidity. Have you ever tried out a variation in the honey mask? What are your favorite food stuff-centered components to use on your skin? Comment beneath! Answer: Any genuine honey will do, but my particular favored is Uncooked, unfiltered honey mainly because it retains much more of its potent therapeutic Homes. I can in fact inform the distinction between the categories of honey I’ve useful for my honey mask.

Considerations To Know About orange face mask

The coffee and lemon face mask is perfect for the oily skin. To prepare the face mask you will need two tablespoons of soaked coffee grounds, just one tablespoon of lemon juice and a teaspoon of honey. Distribute the combination on your own face. Chill out for 20 minutes after which you can rinse with lukewarm drinking water. Should you have less than-eye circles, mix in some drops of olive oil and use it on the realm to notice the revitalizing influence. You might also be interested in: How to apply a Face Mask Appropriately Measures to follow: You should utilize this to streamline signing up for, or signing in to your Hubpages account. No information is shared with Facebook Except if you engage using this type of function. (Privateness Coverage) This is certainly applied to collect details on traffic to articles or blog posts and various webpages on our web page. Except you might be signed in to a HubPages account, all Individually identifiable data is anonymized. Additionally, cinnamon delivers a microdermabrasion impact on the pores and skin by sloughing off germs and useless skin cells. Your skin will really feel easy and comfortable without delay, but it might have a several apps to notice a true difference in scars and spots. Over many weeks and months, You might even see a putting variation in the appearance of the skin. Full of healthy Excess fat and vitamin E, the nutritious avocado might help feed and lubricate withered skin, providing it a supple feel and look. Have you tried out a variation with the honey mask? Exactly what are your preferred foods-dependent elements to make use of on your skin? Comment down below! Add the dairy merchandise and stir until a sleek paste varieties. You may use fewer dairy if you prefer a thicker paste. This is excellent! I are searching Around for some thing like this! I'll really need to try each recipe. Thank you for sharing!! Yet another good study! Here's another good tip for honey: it really works fantastic on pink eye and staph bacterial infections! I had pink eye a number of moments, about 4 a long time back when my oldest son was in daycare. Not one of the prescribed eye drops seemed to be serving to, but black tea and honey did the trick! Also, I had a staph infection and Yet again, the antibiotics were not performing Substantially to apparent it up. Masks really should continue to be on for 10-quarter-hour. I love washing masks off using a steaming scorching washcloth. I operate a washcloth less than incredibly hot h2o, squeeze out the surplus h2o then push to my face for a full moment. I then gently wash off the mask in the round motion. Washcloths are brilliant for exfoliating. Is made up of strong anti-inflammatory and pores and skin lightening Attributes. Allows fade acne scars and lowering swelling and redness from acne. All I had was fruit on The underside greek yogurt so I needed to test it right before spending four$ on a 16oz container. Is that this a giant trouble???

Not known Factual Statements About coffee face mask

Nicc job! I am a Pores and skin Therapist myself and I do love to endorse a variety of handmade skin care products and solutions for my clients. Nonetheless I do use an item line that works very well much too. Is a strong antibacterial and antiseptic agent. Slows down the growing older means of pores and skin by preventing off cost-free radicals. Moisturizes skin. Employing orange peels to produce face masks could possibly just seem a tad ludicrous but it surely’s probably the greatest means to guarantee glowing, youthful on the lookout skin. Below’s how you may make them from your ease and comfort of your house. Do it your self: Having a potato masher, mash the sugar as well as açai powder or slush Together with the berries, then bit by bit insert the olive oil; Merge coarsely with a whisk. Massage into your face. Leave on for about five minutes, then rinse with warm drinking water. This apple & oatmeal face mask is great for all pores and skin forms mainly because it Carefully exfoliates while comforting irritation and smoothing wrinkled patches. In this article’s Everything you’ll have to have. The key benefits of the masks are only momentary. If you are doing a mask that eliminates extra oil, the oil will come back. Another thing I've observed with my yrs of acne is the fact some items DO assistance the skin recover speedier with a lot less scaring and it isn't the above drying ones. Things like this and in many cases at times oils/moisturizing are far improved. I Completely really like this mask way over those I was Formerly utilizing (for drying) and see a distinction. All people should really consider it!!! Lemon juice can be a normal astringent and also helps fade acne scars and dim places. The alpha hydroxyl acids in strawberries aids control oil output about the skin surface, preserving pimples and blackheads away. Dwelling home remedies via steptoremedies with Yeast results in the true miracles, because the yeast is often a storehouse of vitamins and minerals which have been so crucial for the conventional working of skin cells. if the mask placed on the pores and skin, you feelburning, then almost certainly you have an allergic response to any component while in the mask. Urgent rinse the combination from the face and clean it with broth chamomile or heat milk. Guarantee never to smile or speak with the face mask on! This will likely stretch your skin across the mouth and eyes and actually lead to wrinkles to type. This is great! I are already on the lookout ALL over for something such as this! I will really have to try out Each and every recipe. Thank you for sharing!! In a small mixing bowl, mash ¼ an avocado Along with the back of the fork or blend if it’s much more hassle-free in your case. Include https://www.wikihow.com/Make-Face-Masks-Using-Natural-Ingredients and one teaspoon coconut oil and blend comprehensively. Using cleanse fingers, implement a thick coat of the mixture onto your face. Edit: I ended applying honey in it since I did not know if it adjusted the effectiveness, And that i do honey masks by rubbing honey with a soaked face and allowing it sit, so I feel adding honey to this was as well small to generate a distinction, but who appreciates it's possible not. I also tried using rice powder on It is personal or Within this. I even now prefer yeast!

A Simple Key For honey face mask Unveiled

Home Facial Mask with Yeast generates the true miracles, since the yeast is a storehouse of nutritional vitamins and minerals which might be so important for the conventional performing of pores and skin cells. The topics in these pages which includes textual content, graphics, films together with other materials contained on this website are for informational uses only and never to get substituted for Experienced health-related information. First off, put the cornstarch and strawberries in a blender and subsequent blend till you've got a paste that is dependable adequate thus it is going to stay to the face with no operating off. Clean with little herbs and afterwards use some moisturizer. This face mask will give you a new glance for the pores and skin and allow it to be wonderful and easy. These masks are great for an at-home facial. Begin with clear skin and ahead of applying the mask, lay a heat, moist clean cloth in your face to open up your pores. Right after rinsing from the mask, wash your face with cold drinking water or utilize a toner to close the pores. Then use a superb face oil. Following that, wash it off employing alternately cold additionally heat water and complete with 1 splash of chilly; pat the skin dry with the assistance of the thoroughly clean towel. You should how much time till I begin viewing outcomes Once i get started utilizing the face mask( orange peel powder, oatmeal and baking soda) and how frequently need to I use it in a week? To begin with you have to moisturize dry pores and skin. To do that, that may suit this mask: chop sauerkraut; Selfmade face masks are stuffed with nature's restorative goodness, in the shape in the nutrients, minerals, acids, and oils defined inside the tables over, with none with the chemicals that store-bought masks really need to have for an prolonged shelf lifestyle. Yeast mask to show men and women: with oily skin and seborrhea. https://en.search.wordpress.com/?src=organic&q=skin+facial cleanse the pores, at the same time disappears shine, face seems refreshed; Honey, that is Utilized in many of the a few masks we are getting ready right now, hydrates your skin, retains it gentle by preserving dampness, and promotes skin cell renewal. Utilize home remedies via steptoremedies for your face and rinse for soft, easy skin. Utilize it inside of 24 hrs, ensuring that to keep it refrigerated in the event you’re not utilizing it instantly. And probably the greatest components to include inside a DIY face mask is oatmeal. To assist you out, the authorities at SiO Magnificence have designed six straightforward and exciting-to-make oatmeal face mask recipes for all your skin care requirements. five. Unfold many of the peels on a tray and position beneath the Solar to dry. You should definitely deal with the tray having a net or a thin fabric to forestall insects and dust from moving into connection with them.

yeast face mask Fundamentals Explained

3. Clean off this pure face mask employing cold h2o by gently massaging in clockwise in addition anti-clockwise directions. Selling price: This really is among the finest portions of this treatment! Almost all of the elements mentioned over are currently accessible in nearly all of households, other than Kelp and Tea Tree Oil which aren’t quite high priced. You would probably normally recognize that yogurt gives you that cooling calming sensation when applied, that’s because it has that anti-inflammatory agent. *Observe: this mask can be used on eczema patches on other elements of your body, like internal arms, the backs within your knees, your neck, and many others. For strawberry face mask from your face, you can depart the remedy on for just a little bit more time right before washing it off. Papaya is full of antioxidants, and its enzymes enable to slough absent outdated, dry skin cells for any glowing, healthier complexion. Jasmin Fiore with the Deva Lifetime swears by papaya masks as A part of her therapeutic routine, and sings the praises of this rejuvenating wonder-fruit. This mix of properties, in conjunction with the key benefits of honey which we’re presently explained make for an awesome acne therapy. For centuries, folks have been applying honey masks being a therapy for acne and for curing other marks, scars, places, and blemishes. There's not simply a person recipe for any honey mask that treats acne, but alternatively, it may be made from different combos of herbs and various substances. It is extremely beneficial for acne-prone pores and skin because of its antiseptic and antibacterial Houses. Its anti-inflammatory mother nature also allows reduce redness and inflammation a result of acne and pimples. "This breakfast-themed mask can help tranquil and mattify oily pores and skin, due to its combination of comforting oatmeal and tightening egg yolks," says Ronen. Apply the mask for your face and neck employing a make-up brush (you don’t desire to stain your nails and fingers yellow!). Inexperienced tea and honey do the job anti-inflammatory magic on pores and skin redness and inflammation. This calming combo is gentle sufficient for sensitive pores and skin (do a patch check if you’re anxious). Each components are potent antioxidants to fight free radicals and restore pores and skin destruction. All of these elements have their own super powers and can help you cleanse your face in the oil and Grime plus the acne leading to cells. Coconut oil is usually a hydrator, it can deliver nourishment to pores and skin that dehydrated and dry. The peel has anti-bacterial and anti-microbial Houses which enable it to be great for treating acne and oily skin. What's more, it will work like a pores and skin lightening agent and may do wonders for marks on the face and pigmentation. Besides its medicinal, much more evident properties, face packs with orange peel can even be employed as face cleansers and leave the pores and skin on the lookout refreshed. Mash all of the components together, but don't puree in a blender: you'd like this to be spreadable, not a liquid. Use evenly around your face and Enable sit eight-10 minutes. Wipe off which has a heat, moist facecloth and then rinse with neat drinking water. Pat dry.

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lifestylist · 2 years

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Chef Nick's Sous Vide Limoncello

Sous Vide Limoncello Recipe Courtesy of Chef Nick Ritchie and Signature Kitchen Suite Makes 4-6 Portions

Ingredients:

1 Cup vodka 3 lemons, peel and juice 2 oz water 1/2 T sugar 1 T honey - preferably local

Directions:

Set the sous vide water bath to 140 degrees.

Carefully peel the lemons with a vegetable peeler making sure to get none or very little of the white pith. Juice the lemons, then strain the juice and reserve for later.

Combine the vodka, water, lemon peels, sugar, and honey in a pouch. Seal and place in the sous vide water bath for two-three hours. Shake the bag after being in the bath for an hour to make sure that the sugar is totally dissolved.

Remove from the water bath after two to three hours, and let cool to room temperature.

Strain the mixture into a jar or bottle, and place in the freezer until ready to serve.

Serve by itself as an aperitif, or add ice and sparkling water or champagne to create a Limoncello Spritzer.

LifeStyled

We have served this quite a few times now, and love giving this drink a Lifestylist Look that is easy and fun to do. What garnishes have you tried?

If you love Limoncello and have ever tried to make it at home, you know what a long, tedious task this can be.

Signature Kitchen Suite was the first appliance company to have a residential range with a built-in sous vide cavity, and ever since they brought this cooking technique front and center to the American market, I have been trying out new recipes and techniques with this precision form of cooking.

Chef Nick Ritchie with SKS is a wizard in the kitchen - he has videos available on YouTube that make cooking so much fun, and you feel like anything is possible, including making Limoncello in a few hours instead of a few weeks.

This Lifestylist decided to take this Limoncello recipe for a test drive and offered to make 100 Limoncello cocktails for an event that the Facets of Dallas appliance showroom in Dallas held for the Dallas Builders Association. I am happy to report that not only was this easy, but it was also a lot of fun! Using sous vide meant that there wasn’t a lot of pots and pans to clean up - you just strain the mixture out of the bags into a jar or whatever you want to keep it in until you serve it.

You can serve it chilled and by itself, or I prefer to add it to Champagne or sparkling water - depending on what strength you prefer.

For more of the Chef Nick and Signature Kitchen Suite recipes, visit their website.

Cheers!

#sous vide #Limoncello #recipes #cocktail #Garnishes #Signature Kitchen Suite

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globalbakes · 6 years

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Mulled, spicy, red wine in a buttery, pastry-like cookie. Um, yeah, I’m ready for fall baking.

And Fall Eating!!

Most people are craving their pumpkin latte’s right about now in anticipation of cooler weather. But I am all about mulled cider and mulled wine. Just the smell alone when I’m simmering a mulled drink with spices and fruit makes the whole house smell like fall!

I know that I have shared a Rugelach recipe with y’all before but, let me tell ya’, this version is amazing! I made a mulled red wine jelly for the filling. Since you don’t need much of the jelly for the Rugelach, you’ll have some leftover for your toast or scones.

And, in my opinion, you can eat cookies for breakfast if that cookie is Rugelach. Go ahead. You know you want to!

I will say that making rugelach takes awhile but it’s not that the cookie is hard to make or so time consuming that you’ll be stuck in the kitchen for hours. But you do have to chill the dough. And I mean, A LOT!

Separating the dough into 4 balls. I love my bench scrapper!

I make the dough, wrap it up and chill it for several hours. For me, it’s easy to just throw it together before work. If I have time, I also make the jelly filling in the morning. Then, when I get home, I can roll them out, top them, shape them and chill them again.

Fig and pistachios – YUM!

One disk rolled and covered with fig preserves and chopped pistachios, then cut in 12 setions.

Once they are firm, give ’em a quick brush with the egg wash, press on some pretty, sparkling sanding sugar and bake.

I LOVE. LOVE. LOVE. rugelach when it first comes out of the oven (well, you have to wait a few minutes because that filling gets HOT!).

The greatest thing about this delightful cookie is that you can make up so many fillings! You could have 4 varieties with this one batch of dough! Spread on a little Nutella, use a ready-made jelly or jam in your favorite flavor or go traditional and spread on some apricot jam then sprinkle with brown sugar and cinnamon.

Then decide if you want boy cookies or girl cookies (not trying to offend here but boy cookies have nuts and girl cookies don’t. Just sayin’!) You can use any kind of nuts that you have on hand that go with your filling flavor. A little crunch in that buttery pastry is beautiful.

Rugelach perfection!

These cookies make great gifts!

These cookies are just cute!

That’s how I roll!

Um, yum!!

These were gone in a FLASH!

Have you ever had Rugelach before? What’s your favorite filling? Let me know in the comments below!

Mulled Wine Rugelach

by Tanya from Global Bakes

For the filling

1 cups (230 mL) mulled, spiced Red Wine

310 grams granulated sugar

1 orange, sliced

5 Tablespoons powdered pectin, Ball brand

50 mL water

Up to ½ teaspoon Ground cloves

Up to 1/4 teaspoon ground nutmeg

1 Tablespoon lemon juice

30 grams walnuts, shelled and chopped

½ cup brown sugar

For the dough

226 grams cream cheese, at room temperature, cut into chunks

226 grams (2 sticks) unsalted butter, at room temperature, cut into chunks

1/4 teaspoon kosher salt

1/3 cup granulated sugar

1 teaspoon vanilla extract

260 grams all-purpose flour

1 egg, lightly beaten

1 teaspoon water

Preheat oven to 350 degrees F 30 minutes prior to baking.

Add the flour, salt and sugar to the bowl of a food processor. Pulse 3 or 4 times to blend together. Add the cream cheese, butter and vanilla. Pulse about 10 to 12 times until a dough forms. Don’t go too far! It should be crumbly not a ball on the blade!

Scrape the sides of the bowl with a spatula and turn the dough out onto a well-floured counter and roll it into a ball. With a bench scrapper or knife, cut the ball in 4 pieces. Wrap each piece in plastic wrap and refrigerate for at least 3 hours or overnight.

In a 2 quart non-reactive saucepan, heat the wine, fruit and spices (if needed after tasting wine) to a boil, stirring constantly. Lower heat and simmer until liquid is reduced by half. Add ½ cup of sugar. Simmer for 10 minutes then strain through a fine mesh sieve. Return liquid to the saucepan; add lemon juice and mix well.

In a bowl, mix remaining sugar with pectin until thoroughly combined.

Return the strained wine mix to a full boil. Add pectin and sugar mixture, stirring vigorously for 1 to 2 minutes. You must keep stirring to dissolve the pectin all the way. Remove from heat and pour into a heat proof bowl or jar. Refrigerate until set.

On a well-floured board, roll the first ball of dough into a circle about 9 inches across.

Spread about 1 Tablespoon mulled wine jelly with an offset spatula into a very thin layer.

Sprinkle with about a quarter of the brown sugar and chopped nuts. Lightly press the filling into the dough.

Cut the circle into 12 equal wedges by cutting the whole circle in quarters, then each quarter into thirds. You can cut larger wedges if you want bigger cookies (but less in total!).

Starting with the wide edge, roll up each wedge like a crescent roll. Place the cookies, keeping the points tucked under, on a baking sheet lined with parchment paper. Refrigerate until firm.

Beat egg and water together lightly and then brush on the top of each cookie. Press some sanding sugar onto each cookie. Repeat the process with the rest of the dough balls.

Bake for 18 to 22 minutes, until lightly browned. Remove to a wire rack and let cool.

Rugelach, Take 2 Mulled, spicy, red wine in a buttery, pastry-like cookie. Um, yeah, I'm ready for fall baking.

#bake #baking #cookie #cream cheese #crescent #crescent cookie #food gift #homemade #jelly #jewish #mulled wine #mulled wine rugelach #rugelach #wine jelly

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todoforyou · 3 years

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Apple Crisp

INGREDIENTSFILLING

8 cups Granny Smith apples, peeled, and thinly sliced (about 1/8”)

3/4 cup packed light brown sugar

4 tablespoons unsalted butter melted

2 tablespoons flour

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon salt

TOPPING

1 2/3 cups quick-cooking oats

1 2/3 cups all-purpose flour

1 2/3 cups packed light brown sugar

1 1/4 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

12 tablespoons unsalted butter chopped into ½” cubes

INSTRUCTIONSTOPPING:

Add all of the topping ingredients to a large bowl except the butter and stir to combine. Top with butter then work butter into mixture with a fork, pastry blender or your fingers until it resembles small crumbs. I like to start with a pastry cutter then finish with my fingers. Refrigerate for at least 30 minutes; meanwhile prepare the apple filling.

FILLING:

Whisk together all of the Filling ingredients in a large bowl except apples. Add apples; gently stir until apples are evenly coated. The mixture will be thick but will loosen as it mixes with the apples.

ASSEMBLE:

Lightly butter a 9×13 baking dish. Transfer apple mixture to prepared baking dish and spread into an even layer. Evenly spread with topping (it will seem like a ton of topping, but will bake down).

BAKE:

Bake uncovered at 350 degrees F for 40-50 minutes or until bubbly. For a more golden topping, move Apple Crisp to the top rack and broil for 30 seconds or so – don’t take your eyes off of it! After broiling, I like to scrape the top of the topping with a fork to loosen the crumble.

SERVE

Let Apple Crisp stand for 15 minutes before serving. Serve warm with vanilla ice cream and optional Caramel Sauce.

NOTESTIPS FOR BEST APPLE CRISP RECIPE

Use Granny Smith Apples. As previously discussed, Granny Smith Apples create the perfect tender apples without becoming mushy. Their hint of tartness also balances the sweet filling and topping so your Apple Crisp isn’t too sweet.

Room temperature apples. If you’ve been keeping your apples in the refrigerator, make sure you take them out a couple hour before baking. Room temperature apples will bake more evenly.

Kitchen gadgets. Peeling and slicing the apples take the majority of prep time in this Apple Crisp recipe but if you have an apple peeler and corer and/or food processor (with attachment) for slicing the apples, your prep time can be cut in half.

Slice apples uniformly. Try and slice your apples about 1/8” but not any smaller. Uniform thinly sliced apples ensure you beautifully tender apples throughout without some crunchy ones mixed in. If you choose to slice your apples thicker, just make sure to keep them uniform size and increase the baking time.

Use real butter. If you want the BEST Apple Crisp recipe, you must use real butter, margarine won’t have the same effect.

Thoroughly cut in butter. You will want the topping mixture to look like small crumbs before you’re done cutting in the butter. A few bigger pieces are okay, but the smaller the crumbs, the more evenly distributed the butter and the crispier your topping will become.

Use tools and your hands. I have found the best way to cut in butter is to start with a pastry cutter initially when the butter is still hard and then use my hands towards the end when the butter is soft because it’s faster and can make smaller crumbs.

Make Topping First and Refrigerate. If you wonder why your toppings haven’t gotten as crispy as you like them on previous desserts, it’s likely your topping was not chilled. For the crispiest topping, the butter should be very cold before going into the oven so always make your topping FIRST and refrigerate.

Use all the topping. It will seem like a lot of topping, but this is one of the best parts! In researching for this Apple Crisp recipe, I read comment after comment after comment on other sites that readers wish they would have doubled the topping – so I give you double the topping!

Prevent burnt topping. I never have the problem of a burnt topping –but if it’s your first time making this Apple Crisp recipe, keep an eye on it to be safe. If the topping starts to brown too quickly, then lay a piece of foil over the top and bake on.

Broil topping. For a more golden topping, move Apple Crisp to the top rack and broil for 30 seconds or so – don’t take your eyes off of it! After broiling, I like to scrape the top of the topping with a fork to loosen the crumble.

STORAGEApple Crisp is the very best fresh from the oven because the crisp is the crunchiest. You can certainly enjoy leftover Apple Crisp, but the topping will start to soften. To store:

Apple Crisp should be allowed to cool completely at room temperature.

Once cool, cover tightly with plastic wrap and refrigerate or transfer to an airtight container.

Refrigerated Apple Crisp is good for 3-4 days.

HOW TO REHEAT

Microwave: The microwave is convenient for smaller portions but the topping won’t get as crispy as the oven – just full disclosure – but still delish. To microwave, transfer a portion of Apple Crisp to a microwave safe plate. Microwave for 30 second intervals until warmed through.

Oven: Reheat the baking dish at 350 degrees F for 20 minutes or until heated though. You can also transfer smaller portions to a smaller baking dish or cast-iron skillet to reheat.

MAKE AHEAD You can prep both the filling and the topping ahead of time and keep them separate; I don’t suggest completely assembly or the topping can become soggy/won’t get as crispy. Now, all you have to do is add the topping and bake!

Prepare filling according to recipe directions. Transfer to lightly greased 9×13 pan, cover tightly with plastic wrap and refrigerate for up to one day.

Prepare topping according to directions. Cover and refrigerate.

When ready to bake, sprinkle topping evenly over filling, breaking up clumps as needed.

Bake according to directions, adding an extra 5-10 minutes.

HOW TO FREEZEYes! Baked Apple Crisp freezes very well.

Bake Apple Crisp as directed.

Let crisp cool completely, then wrap it with a layer of plastic wrap followed by a layer of foil.

Freeze for up to 3 months.

When ready to use, thaw overnight in the refrigerator.

Warm crisp in the oven at 350 degrees F for 20 minutes or until heated through.

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johnboothus · 3 years

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VinePair Happy Hour: What Original Cocktail Have You Crafted Recently?

So far in 2021, our social lives have looked a lot like they did in 2020, and that means many of us are channeling our pent-up creative energies into hobbies like home bartending. Though the VinePair team loves making our tried-and-true favorites such as Negronis and Margaritas, we’ve recently been taking breaks after our end of day Zoom meeting to craft our own unique cocktail recipes (some more successful than others).

Looking to mix up something a little different from your usual vodka-plus-anything-in-the-fridge? Read on for a list of the drinks that VinePair’s thirsty staff members are conjuring up at home this year — including a failed Old Fashioned riff, and a throwback to everyone’s favorite (forgotten) garnisher, Salt Bae.

“Lately, I’ve been riffing on the Hot Toddy by spiking my last cup of Sleepytime tea. Anything with skullcap works, but I’ve found Triple Leaf Relaxing Tea plays especially well with Kasama Rum. Otherwise, if I’m day drinking, it’s ginger beer with a splash of vodka and fresh cucumber for me.” —Emma Cranson, assistant editor

“I’ve been really embracing Sumo orange season this year — meaning that I’m not only eating them as a snack, but also using them as a cocktail ingredient. My go-to cocktail lately has been a combination of Sumo orange juice (you can use regular oranges, too), the juice of half a lemon and lime, and a shot of tequila, topped with sparkling water. It’s refreshing and super easy to make.” —Katie Brown, associate editor

“I’ve been really into lychees lately and created a cocktail with lychee juice, mango puree, sake and shochu. I had something similar at an Asian fusion restaurant a few months ago and wanted to recreate it. I’m excited for the warmer weather because I think it’s the perfect drink to sip by the pool or on a rooftop with friends.” —Danielle Grinberg, art director

“I recently mixed up a version of a rum maple Old Fashioned, only with lemon bitters and a lemon twist (because we didn’t have an orange). It took a few tries to get the proportions right and ended up being just… fine. Definitely wouldn’t ‘craft’ this one again.” —Joanna Sciarrino, executive editor

“I felt this was the perfect platform to finally share ‘The McKirdy’ with the world. Beloved by a literal handful of individuals, the drink sees a shot glass filled with equal parts Fernet Branca and Campari, then seasoned with a generous pinch of fancy flaked sea salt. Some reading this may be thinking this is just a ripoff of the Ferrari, a popular industry shot or ‘bartender’s handshake.’ You are quite mistaken. While the inclusion of salt is not entirely unique, it is the manner in which that seasoning is applied that renders a genuine McKirdy shot. Don your whitest T-shirt, slick back your hair, and put on your darkest pair of shades. Grab a large pinch of the bougiest salt you can find and proceed to sprinkle (from height) down an extended forearm and into the awaiting shot glasses — otherwise known as the Classic Salt Bae technique. Given that we’re all still drinking at home, alone, only your dog will judge you.” —Tim McKirdy, staff writer

“Prior to the pandemic, one of my favorite bars was The Rockwell Place, owned by Toby Cecchini. I live in Fort Greene, so am pretty close, and it was a place I frequented often as I think the cocktails are some of the best in New York City. One such cocktail was the bar’s Rare Citrus Margarita, a drink so delicious I found myself craving it. Sadly, unlike Cecchini’s other bar, The Long Island Bar, Rockwell Place did not open for outdoor-only seating at any time during the past year, so I took matters into my own hands and tried to recreate the drink. I am sure this is not the recipe Cecchini uses — his is definitely better — but I have found my version delicious enough to tide me over until The Rockwell Place reopens: 3 ounces blanco tequila, 1 ounce fresh cara cara orange juice, .25 ounce fresh lime juice, .25 ounce fresh lemon juice, .75 ounce agave nectar. Combine all ingredients in a shaker, add ice, and shake until the outside of the shaker starts to frost. Double strain, and serve up in a chilled coupe glass garnished with an orange peel.” —Adam Teeter, CEO and co-founder

“I’m a major frozen drink fan no matter the temperature outside, so I wanted to craft my own frozen Margs at home. I used ice (lots of it), frozen strawberries, tequila, Triple Sec, and lime juice. Blended it up in my Magic Bullet, and garnished with a lime in a Margarita glass.” —Ally Burton, brand partnerships intern

“Between sipping wine all day and typing up reviews, the only mixed drink I’ve been messing with is a latte. Maybe next time I’ll make it an Americano and dollop a swig of whiskey in there.” —Keith Beavers, tastings director

“I love lemonade — and for the record, boozy lemonade was cool in my house before the largest alcohol producers on the planet were making hard seltzer with it — so, anyway, I’ve been testing out shandy cocktail recipes. Here is the recipe I’ve landed on so far: Combine equal parts Aperol and OJ. Shake with ice and strain into an ice-filled tulip glass. Add Angostura bitters (I pop out that rubber thingy and pour a bit directly from the bottleneck, because who has time for dashes?), give it a stir, and top with a lemon shandy. I’ve been experimenting with samples of Goose Island’s 312 Lemonade Shandy, filling the glass about 3/4 of the way to leave room for foam. Pause to admire the fluffy pink cloud atop that summer sunset-colored drink in your glass, and sip away.” —Cat Wolinski, senior editor

“I created a riff on the cocktail ‘Seoulful Sour’ — inspired by Korean cuisines, this cocktail uses sesame oil! This is my re-creation, using some of my pantry staples and a great gin: Coat the cocktail glass rim with a chili lime salt/seasoning blend; then in a shaker, pour in gin, a dash of pineapple juice, a bit of honey, 3 drops of toasted sesame oil, and a squeeze of freeze lemon juice; shake and serve ice cold!” —Jenny Riddell, director of brand partnerships & events

“I’ve been throwing together a drink my friend turned me on to: Hendrick’s gin, a bit of elderflower tonic water, some freshly squeezed Meyer lemon juice, and a tiny splash of vanilla extract. She garnishes it with rose petals!” —Kelly Tesoriero, editorial intern

The article VinePair Happy Hour: What Original Cocktail Have You Crafted Recently? appeared first on VinePair.

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wineanddinosaur · 3 years

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VinePair Happy Hour: What Original Cocktail Have You Crafted Recently?

The article VinePair Happy Hour: What Original Cocktail Have You Crafted Recently? appeared first on VinePair.

source https://vinepair.com/articles/home-craft-cocktail-recipes/

0 notes