This Dessert Is Perfect For Getting Rid Of The Stress Or Worry Of Winter And Welcoming Any Sweet Rewards

Moon Spell Cookies Ingredients: • 1 cup of finely grated almonds (optional) • 1 ¼ cups of flour • ¼ cup of confectioner’s sugar • ¼ cup of butter • 1 egg yolk Directions: 1. Combine almonds, flour, and sugar. 2. Work in butter and egg yolk until well blended. 3. Set it in the fridge until chilled. 4. Roll into crescent moon shapes or use a cookie cutter. 5. Place on greased cookie sheet and bake at 320 degrees Fahrenheit (160 degrees Celsius) for 20 minutes. Spells for: Love - Add a few pinches of rosemary, sweet basil, cinnamon, and honey. Prosperity - Add cinnamon, nutmeg, basil, and grated lemon peel. Protection - Add cloves, rosemary, anise, and cinnamon. Psychic Ability - Add star anise, nutmeg, orange, and thyme.

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

🕊𝙰𝙿𝙷𝚁𝙾𝙳𝙸𝚃𝙴 𝚆𝙴𝙴𝙺 𝙴𝙽𝚃𝚁𝚈 #𝟸🕊

𝐒𝐰𝐞𝐞𝐭 𝐂𝐫𝐞𝐚𝐦 𝐑𝐞𝐝 𝐕𝐞𝐥𝐯𝐞𝐭 𝐂𝐚𝐤𝐞 𝐅𝐨𝐫 𝐒𝐞𝐥𝐟-𝐂𝐨𝐧𝐟𝐢𝐝𝐞𝐧𝐜𝐞

Red is a gorgeous color, isn’t it? 

Well in magick, it actually has quite powerful meanings that can connected to Aphrodite.

Red correspondence ~ passion, love, courage, strength, beauty, energy, assertiveness, determination.

*Recipe makes a two layer cake*

I am really proud of this red velvet recipe, it’s so good!

Magickal properties of the cake based on its ingredients: self-love, confidence, beauty, passion, courage, strength.

Where do I get my sources?: I have been practicing for 4 years now, so I pretty much can look at an ingredient, and know what it’s magickal properties are, even though before I post, I always fact check things. I have read a lot of books and articles on it. Here are some of my favorites…

learnreligons.com

witchipedia.com

plentifulearth.com

Cunningham’s Encyclopedia of Magical Herbs

Cunningham’s Encyclopedia of Wicca in the Kitchen

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐜𝐚𝐤𝐞:

½ cup melted butter 2 cups granulated sugar 1 cup buttered flavored shortening 3 cups cake flour  3 tbsp cream cheese 1 tsp baking soda 2 tbsp cocoa powder Pinch of salt 4 large eggs, room temperature and separated 1 tbsp vanilla extract 1 tsp distilled white vinegar A couple drops red food coloring 1 cup buttermilk

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐅𝐫𝐨𝐬𝐭𝐢𝐧𝐠:

¾ cup unsalted butter ¾ of a 8 oz brick cream cheese 5 ½ cups powdered sugar 2 tsp vanilla extract

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Preheat you oven to 350 F.

In a large mixing bowl, cream your shortening, melted butter, cream cheese, and sugar together. Beat in your egg yolks. Mix in your vanilla, vinegar, and buttermilk. Now fold in your dry ingredients gently for a light and fluffy cake. 

Beat your egg whites on high speed until they become stiff peaks. Fold into your batter gently until just combined. Add in red food coloring until you reach your desired color, and mix until even.

Light a candle if you wish and fill the batter with your intentions.

Butter and flour two cake tins and pour the batter evenly into both of them. Pop them into the oven for 30-35 minutes, or until you stick a toothpick in the center of the cake, and it comes out clean, making sure not to overcook the cake.

After 1 hour of cooling, remove the cakes from the pans, so they can fully cool correctly.

For the frosting, cream your butter, sugar, and cream cheese on medium-high speed for about 3 minutes. Mix in your vanilla extract and beat for another minute. If the frosting is too thick for your liking, add in a tablespoon of heavy cream or half and half.

Assemble the cake to your liking! Offer a piece to Aphrodite and enjoy!!!

Can someone please draw this as a comic or something.

Diferentes razas de perro en versión guerrera, por Nikita Orlov.

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!

Strawberry Trifle

Ingredients:

Vanilla Pudding (store bought or homemade, recipe below)

Castella Cake (homemade or store bought, recipe below)

Strawberries

Whipped Cream (300 ml heavy cream, 40 g white granulated sugar)

Instructions

1. Create a layer of castella, then fill the sides with half cut strawberries. Then dice some strawberries, enough to create a whole new layer.

2. Top with the pudding, then add another layer of castella. You can add strawberries again but I didn’t.

3. Add your whipped cream and top with whole strawberries. Serve and enjoy!

Homemade Vanilla Pudding

2 ½ cups half and half

½ cup granulated sugar

¼ cup lightly packed light brown sugar

3 tablespoons unsalted butter

1 teaspoon vanilla bean paste or pure vanilla extract 

2 ½ tablespoons corn starch (I used 7 tsp of arrowroot flour)

Instructions

In a medium saucepan, bring 2 cups of half and half to a simmer (do not boil). Add both sugars and vanilla. Cook until the sugar is completely dissolved, stirring constantly to prevent scalding. Stir in the butter until melted. In a small bowl, whisk together the remaining half and half with the cornstarch. Slowly add the cornstarch mixture to the half and half whisking constantly. Continue cooking until the mixture has thickened and coats the back of a spoon. Transfer the mixture to a bowl and cover with plastic wrap being sure the plastic wrap is touching the top of the pudding. (This will prevent a skin from forming.) Refrigerate for 2 hours or up to 24 hours.

Homemade Castella

6 large eggs (50 g each w/o shell) (at room temperature - very important!)

200 g sugar (1 cup)

200 g bread flour (1 ½ cup + 2 ½ Tbsp) (See Notes)

80 ml honey (⅓ cup; 5 Tbsp)

2 ½ Tbsp water (warm)

Honey Mixture for Brushing Castella

1 Tbsp honey

½ Tbsp water (warm)

INSTRUCTIONS

Gather all the ingredients.

Cut parchment paper to fit the baking pans (See the video for this process). https://youtu.be/a2vaM_aRHv4

Preheat oven to 320 ºF (160 ºC). (I always do this before I bake the dessert)

Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.

Add 2 ½ Tbsp warm water to honey and whisk well.

Fit the mixer with the whisk attachment. Crack eggs into the bowl and vigorously whisk until combined.

Add the sugar

Beat the eggs and sugar on high speed (Speed 10) for 5 minutes.  The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.

Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.

Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.

Spray the loaf pans with oil and spread out evenly with pastry brush.

Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.

Pour the batter into the pans (about 80% full).

Using a skewer, draw a zigzag line to remove the air bubbles in the batter.

Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.

Bake at 320 ºF (160 ºC) in the middle rack of the oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean.

Mix 1 Tbsp honey and ½ Tbsp warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.

Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.

Immediately wrap the cake with plastic wrap to keep the moisture and while it’s hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.

To serve, slice off the sides of the cake with a sharp bread knife and cut into ¾ to 1 inch thick slices (you get 7-8 slices total). It’s better if you bring the cake to room temperature before serving.

harry: i'm just saying, if i missed, voldy's shiny-ass head would probably deflect most spells

ron: harry, it's 4am

(via deadliidev)

Hello??? Wilson gets with Cutthroat Bitch?? I hate that woman since the beginning I'm going to vomit-