Emrysslowlylosestheirshit - Emrys Snow

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

oof.

You think you’re the painter, but you’re the canvas.

John Green ( @fishingboatproceeds ) from Turtles All The Way Down (via bluegrass-greensky)

MY FAVORITE COTTAGE CORE RECIPES

Would you guys like me to post more recipes inspired by cottagecore? Please let me know ^_^

Rose lemonade syrup

Cottagecore meat pie (Original content)

Creamy vegetable soup

Chewy oat cookies

Spiced sugar cookies

Orange Cake

Cheddar biscuits

Apple butter

Cozy Wildrice Soup

Amish White Bread

Caramel apple cider recipe

Forest Porridge

Roasted butternut squash

MAGICK CHOCOLATE CHIP COOKIES

Ever wonder why your mom’s chocolate chip cookies tasted so good? I always did that’s for sure.

My grubby toddler hands would snatch one from the kitchen and cram it into my mouth, melted chocolate dripping from my chin. Turns out Magick can explain it. 

Ingredients + Magick correspondences

Witchy Tip: Place a piece of rose quartz charged with positive energy near the food to make the food taste better

¾ cup Crisco Butter flavored shortening

Stick with me here, Crisco makes your cookie more airy and soft. 

1 cup dark brown sugar

Sweetness, Comfort, Love

¼ cup white sugar

For romance and love

2 cups All-Purpose Flour

For Consistency 

2 tablespoons milk (any milk will do)

For love and nurturing 

¾ teaspoon baking soda

To banish negative energy

1 tablespoon vanilla extract

For love, lust and luck

1 egg

For finding true love 

1 teaspoon of sea salt

To Banish Negative energy 

½ cup chopped pecans

Wealth, Prosperity

Chocolate Chips and Chopped Chocolate bar (I use Hershey) No measurement, because you measure that shit with your heart.

For comfort

Directions

Start by heating your oven to 375ºF.

Now in a kitchen aid on medium speed, beat your shortening, sugar, milk, and vanilla until very light and airy. About the duration of 2 plays of the song Put Your Head On My Shoulder by Paul Anka

Beat in egg. Now in a separate bowl combine flour, salt, and baking soda. Mix into shortening mixture until just blended. 

Now with your chocolate chips pour in until your heat says stop. If you wanna add the whole bag then you add the whole damn bag.

With a cookie scoop, scoop them onto a baking sheet lined with parchment paper.

Bake 8 to 10 minutes.

Now I know there is no such thing as a perfect chocolate chip cookie, but these cookies are definitely hella addictive. In fact, is that your third cookie?

I love you all! My DMs, mail, and comments are always open! 

xoxo, Angel.

Ah yes, the classic bury alive emotion.

Universal human emotions

Parkour dog

THIS BITCH WHIMPERS

BELTANE STRAWBERRY LEMON PASSION BARS

Hello my loves! Beltane is almost here, so I started to experiment with new recipes. This one, I have been messing around in the kitchen to get it right for 2 weeks now.

Beltane often includes aphrodisiacs and other romantic foods.  So why not some sweet strawberry lemon bars that represent love and passion?

FOR THE CRUST

2 ½ cups all-purpose flour

1 ½ cup butter, softened

1 cup powdered sugar

FOR THE FILLING

1 cup sugar

2 tsp. grated lemon peel

The juice of 1 lemon 

½ cups strawberries

A pinch of salt

4 large eggs

3 tbsp honey

Directions

Butter a square baking pan, and line the bottom and sides of the pan with parchment paper. This will prevent the bars from sticking to the pan.

Make the crust by creaming the butter, sugar and salt in a kitchen aid until light and fluffy. Stir in the flour. Press the dough into the bottom of the baking tin with your hands.

While you wait for the oven to preheat to 350 F. Chill the pan in the fridge. Bake your crust for 12-15 minutes, until very lightly browned. Leave the oven on.

While you wait for the crust to bake, blend your strawberries into a puree. 

Whisk together the eggs, sugar, lemon zest, lemon juice, and blended strawberries. Pour the mixture over the crust and bake for about 35 minutes, or until your filling is set.

After cooling for 1 hour, dust with powdered sugar and enjoy!