Can Someone Please Draw This As A Comic Or Something.

Hello! I'm terribly sorry to bother you, but I just wanted to say that I love your blog! I've tried out some of your recipes, and they're all soooo good! Oh! I also wanted to know if you know any recipes for hot cocoa?

Aww, thank you so much! I’m so glad you like them ^_^ and I do happen to have a recipe for hot cocoa!

HOT COCOA TO WARM A ICY HEART POTION

Is there one person in your life that just absolutely gets on every one of your nerves? Do you still have to associate with them even though they make your teeth grind? This hot cocoa will calm your nerves and release your heart from its icy cadge. You will then find a little more tolerance to deal with said person.

What you will need:

2 Hershey bars

2 tbsp vanilla sugar

2 tbsp cocoa powder

1 soft caramel candy

1 tbsp condensed milk

1/4 tsp instant coffee (not coffee grounds, I’ve made that mistake before lol)

3 cups milk

Whipped cream

Directions

Heat your milk and condensed milk on medium heat. Add in your vanilla sugar, caramel candy, and instant coffee. Melt in your chocolate chips and stir in cocoa powder. Let simmer for about 5 minutes before ladling into cups, and serve with whipped cream.

Take your hot chocolate into a quiet place and sit in the center of the room. Say this incantation three times before pressing your lips to the cup and drinking it.

“Rosewood, vanilla, and other lore,

No longer will you send shivers down my core”

Drink and enjoy!

Hello! I hope you are enjoying your summer. Lughnasadh is upon us, the first of the 3 harvest holidays. I usually spend this day on the countryside, hiking and enjoying the sun, but this year it is a bit different for obvious reasons! 

I know that usually it is custom to bake some bread for Lughnasadh I am a bit of a rebel so today I am offering you a really great recipe if you plan to do a picnic of a feast to celebrate this special day! I have cooked these tarts more than 3 times already and it is always a success! The recipe is a bit long, and I tried to make it as clear as possible!

Strawberry and Wine tarts

The perfect dessert for Lughnasadh

Prep time: 1 hour

Rest time: 1 hour

Cook time: 30 minutes

Yields: 6 to 8 small tarts or 1 big tart

Ingredients

- Dough

120g (1cup) plain flour

60g (1/2cup) whole meal flour

2 tbsp brown sugar

1/4 tsp salt

100g butter

- Mascarpone Cream

250g (1 pack) mascarpone

35g (1/4 cup) powder sugar

60g (2 tbsp) heavy cream

- Strawberry and Wine syrup

500g strawberries (more or less, it’s not really precise)

55g (1/4 cup) sugar

juice of 1 lemon

A few fresh Thyme sprigs

60g (1/4 cup) port wine

Preparation

//Dough

In a bowl, mix everything until you have crumbs

Add a bit of water for the dough to keep together

Make a flat ball, wrap it and let it rest in the fridge until needed (at least an hour)

//Strawberries

Rinse and cut the strawberries in slices and put then in a bowl

Add the lemon juice, a few fresh Thyme sprigs and sugar

Let it rest in the fridge for until needed (at least 30 minutes)

//Pie crusts

Pre-heat your oven 180°/375°F

Roll out a portion of the dough about 5mm thick

Drape over a small tart tin with it and trim the excess

Put back the trim with the rest of the dough

Repeat until you don’t have any dough left

Pick the crust with a fork to keep the crust flat when baking

Bake in a hot oven for 15/20 minutes. The crust has to be light golden.

Let it cool on a tray

//Mascarpone cream

In a bowl, mix all the ingredients with a whisk or electric whisk until you have a creamy texture

Let it rest in the fridge until needed

//Wine Syrup

Stain the Strawberry juice and the Thyme in small sauce pan

Put the strawberries back in the fridge

Add the port wine in the pan, you can add more Thyme sprigs if you want a stronger flavour

Put the syrup to a boil then on medium heat until the liquid has diminished by half, or until syrupy

Remove the Thyme springs and set aside the wine syrup to cool

//Making the tart

Spread the cream

Layer with strawberry slices

Drizzle with a bit of syrup

Garnish with a few Thyme leaves

Tips

* These tarts have to be eaten the same day. I understand that the process is a bit long so you can cook the crust and whip the mascarpone the day before so you’d just have to do the strawberries, the syrup and the tarts the day where you plan to eat them

* Port substitution: You can use marsala as well, or nothing and just reduce the strawberry juice to make it a syrup

* If you choose to do a big tart, use weights when you bake the crust to keep it flat

Happy anniversary to our first look at Wilson. Your hair will be missed 😔

vTasty- Visually Tasty Food Blog Lemon Lavender Yogurt Cake via Tumblr

Ah yes, the classic bury alive emotion.

Universal human emotions

Traditional Irish Soda Bread for Lughnasadh 🌻🍂🌞🌿

This bread is extremely easy to make, quick, and simple but delicious! Being a traditional and antiquated Irish recipe, it’s a wonderful choice of bread to make for Lughnasdah. Irish Soda Bread is also a bread that doesn’t keep for more than a few days, so it’s best for sharing with friends and family during a meal or celebration to ensure it’s all eaten quickly!

You Will Need:

3 cups of white all-purpose flour

1 1/2 tsps of baking soda

1 1/2 cups of buttermilk (you can substitute regular milk by adding 1 tablespoon of white vinegar)

Instructions:

Mix the flour and baking soda in a bowl, and then stir in the milk slowly, incorporating the milk in small increments. I used a wooden spoon to do this until the dough started to form, and then I switched and used my hands. Be careful not to over-stir or over-knead the bread.

Once the dough starts to form, place it on a lightly floured baking sheet and carefully shape it into a rounded disc, approximately 6” - 7” in diameter, and 2” thick.

Brush on melted butter over the top of the bread dough you have shaped, and sprinkle desired herbs on top. (I used rosemary and thyme) Then, cut an X into the top, or you could use any other desired symbol!

Bake at 400 F for 20 - 30 minutes, mine took about 26 minutes! Remove from stove and allow it to set on the baking sheet for 10 minutes before moving to a cooling rack. After an hour, the bread should be set and good to slice and share! I placed mine in a basket wrapped in a towel.

Lammas Breaking Bread Abundance Spell

“Abundance for you, Abundance for me. Abundance times two, Abundance times three. Slice it up, pass it around. Blessings for everyone shall be found.”

“And so mote it be.” 🍞🌿🌻🌽🍂

I’ve seen lavender syrup and lilac sugar trend so here’s a recipe using one of my favorite flowers/weeds, the dandelion. They grow easily, remind me of childhood innocence and hope, greens can be used in salad, and can even flavor honey with them. Recipe for vegan “dandelion honey” aka dandelion syrup. Tastes great in teas.

Dandelion Syrup

Ingredients:

Dandelion flowers (about 60)

1-1/2 cup water

1 cup sugar

1/4 cup brown sugar (or 1/4 cup honey)

1/2 lemon, juice and zest

Instructions:

Harvest dandelions! Note: You can harvest in advance of making this syrup. Put blooms in an air-tight freezer bag in the freezer until you’re ready to get started.

Snip off blossoms from the green base into a container. Then rinse the flowers and pat dry. (You can skip this step to retain more of the pollen which is good for the immune system. If you are concerned about bugs though, inspect closely or they will also be strained out later.)

Add flower heads and water to a pot. Bring to a boil, and let it boil for 30 seconds to a minute.

Then remove the pan from the heat and steep over night (or at least 8 hours).

The next morning, strain the liquid into another pot or bowl. You can strain over a cheesecloth or a fine mesh strainer, squeezing out as much water as you can.

Return the strained liquid to the pot and discard the flowers. Add the sugar, lemon zest, and juice to the pot and simmer for one hour.

Let the syrup cool. Note: The syrup won’t thicken until it has cooled. Once it has cooled, taste it with a spoon. Adjust to taste with sugar and lemon juice.

That’s it!

Transfer to a sterile class jar or container and leave to cool completely. It can keep in the fridge for up to a month.

Recipe from farmer’s almanac

the holy trinity

Green Tea Cookie Choux

Ingredients:

Green Tea Craquelin

80g unsalted butter

100g sugar

90g flour(all purpose flour or cake flour)

7g(3tsp) green tea powder 

Choux pastry 

2 eggs

120ml water

50g unsalted butter

2g salt

75g flour(all purpose flour or cake flour) 

Green tea pastry cream

6 egg yolks

100g sugar

500ml milk

45g flour(all purpose flour or cake flour)

5g green tea powder 

1tsp vanilla extract

200ml heavy cream

20g sugar

Directions:

Green tea pastry cream 

1. In a mixing bowl, add and mix egg yolks, sugar and vanilla extract until pale yellow. And then, add green tea powder, flour and mix well. 

2. In a milk pot, add and simmer milk. You can add vanilla bean now instead of adding the extract in step (1). 

3. Slowly add warmed milk to (1)egg yolk mixture and mix well. 

4. In a pot, pour the (3) mixture and constantly stir until creamy on medium heat. 

 5. Transfer to bowl, cover with wrap and let completely cool. 

Green tea Craquelin

1. In a mixing bowl, soften the butter kept at room temperature, add and mix the sugar, green tea powder and flour. 

2. Make the dough into a ball, cover the top and bottom with plastic wrap or put in a bag and roll it to 2~3mm thickness.

3. Freeze before use. 

 Choux pastry

1. In a pot, boil water, cubed butter and salt. Turn off the heat when butter is melted. And then, add flour and mix with a spatula. 

2. When flour is completely incorporated, turn on the heat again until a thin coat forms on the bottom of the pot.

3. Transfer the batter in a mixing bowl and cool it until lukewarm.

4. Beat the egg in another mixing bowl, slowly add the beaten egg into the batter and mix well using spatula.

5. Transfer the pastry batter into a piping bag and pipe into 3~3.5cm sized balls. 

6. Cut the craquelin using a circle cookie cutter and place on the pastry batter.  (I used cookie cutter at 3cm diameter.)

7. Bake into preheated oven at 180℃ for 20~25min. Temperature and baking time may vary due to type of the oven. Be careful not to open the oven in the middle, or the choux will sink. 

 Assembly

1. Gently fold cooled green tea custard cream using spatula. 

2. In a mixing bowl, add and whip heavy cream and sugar until soft (about 60% whipped). If you want the cream thicker, whip the heavy cream more before mixing in the cream. 

2. Stuff the green tea cream into cooled choux and enjoy