MY FAVORITE COTTAGE CORE RECIPES

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.

Can someone edit James Wilson to before he cheats by Carrie Underwood please and thank you

i would so unironically sell my soul just to obtain the mcgill sweater rsl wore as wilson in house md i will dedicate my life to getting my hands on it no one understands

✨🌱Lilac syrup 🌱✨

I finally got around to making use of the beautiful lilac bush in my backyard, so here’s the recipe I came up with to make her!

Ingredients needed:

Four cups of lilac petals

Two cups water

Two cups sugar

Teaspoon of vanilla

Combine sugar, vanilla, and water in a pan on high, stir until dissolved.

Once dissolved, add in your lilac petals (make sure they’re separated from the stems!!!! It’ll get bitter if not). Bring to a boil and then let simmer on low for five minutes.

Then, combine in a jar and store for three hours - the taste should be floral and heavy.

Use in tea, lemonade, or whatever else you’d like to try it in!

Blessings to you all. 🌸✨🌱💫🧚🏻

this fandom and these ppl keep me going :)

(via deadliidev)

Iced Lavender Milk Tea🥛

hello! it’s rather warm where i am right now but i really love tea and milk teas, so i made this up last night!

lavender syrup

1 cup of water

2 cups of sugar

2 tablespoons of lavender (maybe try other flowers!)

put the lavender buds and water into a small saucepan and have it reach a boil! once it does, add the sugar and reduce heat so that it simmers (probably medium low). have it simmer for about fifteen minutes. once that time has past set it aside to cool!

tea!

brew a tea you prefer! i did earl grey, but chamomile would work too!! i’d do two tea bags since you’ll be adding ice and milk. once it is at a strength you find appropriate take out the bags and let it cool!

fill glass about a third full of ice, then add tea, maybe three spoonfuls of the syrup, and milk!

add a little vanilla extract if you have it!

for all you witchy folks too, lavender is known for symbolizing love, so share it with someone you love to welcome in the warm weather!! also feel free to add the extra lavender syrup to other drinks too, it’s very tasty!

Kaz had not spoken to Erin for a couple days. He’d spent most of his time in a corner trying to hide while he threw up, or making Matthias go over the plan again. Every once in a while he spotted her teaching Wylan how to make a chart, and giving Rotty orders. She’d make an excellent captain. He tried to hide the flutter in his chest when he saw her marking the parchment, pen in her mouth and various tools in her hand. It pained him not to speak to her- but he felt that he’d only make it worse. Kaz Brekker didn’t apologize. It wasn’t in his nature.

Erin stood tall at the back of the ship, keeping her eye on the horizon as the sun went down. Her hair whipped her face, she had forgotten a hair tie. Kaz limped his way over to her.

“Are we on schedule?”

Erin nodded before pulling out her compass and moving to the table she had fastened next to the wheel. Her hands moved over a map of the continents, pointing to about an inch above Ketterdam.

“Wzr hvre” she said through the pen in her mouth. Kaz snatched it from her,

“Try again.”

“We’re here.”

Kaz looked at the maps, analyzing them. He knew roughly what everything was, but how they worked was beyond him. He wondered where she learned all this. There was a silent agreement between them, she didn’t ask about his past and he didn’t ask about hers. Although it seemed relevant that he knew how she obtained all this knowledge.

“Where did you learn to make star charts?”

His fingers brushed over the half full parchment, it had scribbles of constellations on it. Erin glanced out to the sea briefly.

“Does it matter?”

“It matters to your investment value”

Of course. Everything came with a price tag. Erin thought for a moment

“I didn’t go to a school for it, if that’s what your getting at.”

He didn’t have to know about her father. Kaz nodded, fidgeting with the sextant. He wanted to know more, he wanted to know everything, really.

“A family member then?”

Erin faltered for a moment.

“Where did you learn to lock pick?”

Kaz furrowed his brows. Point taken. Thinking about Jordie was painful, and this mystery person was probably painful for her to talk about as well. He cleared his throat, thinking of something else to say. Kaz never found stars that interesting, he preferred to focus on the things he could steal.

“Have you sailed to Fierda before?”

Erin chuckled. It was sweet with a bitter aftertaste.

“No. I haven’t.”

“Then how do you know where we’re going?”

“Figuring it out as we go”

Kaz looked at her with concern.

“What?” His voice tightened.

Her fingers dance over the charts as she explained.

“Well, if the constellations in Ketterdam are like this-“ she pulls a chart out,” right now, then they should look like this,” a different chart appears on the table,” in Fierda.”

Kaz was a clever man. He could manipulate a lawman into committing horrible atrocities. But this…. This made his head spin. He just nodded, and acted like he understood.

“And these? He points to what looks like graphs”

Erin’s picks them up

“These are the tidal charts from the past 5 years. They’ll tell me where not to sail.”

Kaz’s lips turned into a small smile. If there was one thing to be admired about Erin, she does her research. The sun lowered below the sea, leaving them in darkness. Their home. Erin grabbed a lantern and flicked a match, lighting it and setting it down. The firelight reflected against Kaz’s flint eyes, making them seem almost green. Erin’s cheeks flushed and she turned to the wheel.

“You should sleep.” she said.

Kaz leaned against the table, watching the waves behind them as the ship pressed on.

“Rotty can take over for you.” He said, almost in a whisper. In the past 3 days he hadn’t seen anyone but her at the wheel. He was sure she was only staying awake on power naps. She shook her head.

“If Rotty goes to far of course it could be difficult to get back on track. Can’t risk missing the festival.”

Kaz rolled his eyes. Missing the festival would be the least of their problems if she passed out from exhaustion.

“You need sleep. You risk the crew sailing without proper rest.” It was more of a demand, than a statement.

“If-“

“I wasn’t asking,” Kaz spoke, taking the wheel from her. Erin simply nodded, stepping back towards the stairs. She turned, her hair shining from the lantern. She waited for him to say goodnight to her, but he didn’t. He stood silently at the wheel watching as she disappeared into the cabin.

Fresh Strawberry and Cream Cheese Danish

INGREDIENTS:

2 sheet Puff Pastry dough, thawed

8 ounces Cream Cheese, softened

1 tsp Vanilla Extract

½ tsp Almond Extract

4 Tbsp Sugar

1 ½ cup Fresh Strawberries, sliced

1 Tbsp Cornstarch

1 Egg + 2 Tablespoons water, whisked for egg wash

DIRECTIONS:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.

In a small bowl, mix together the strawberries and corn starch. Set aside.

On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½” strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½” pieces.With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising.

In a bowl, stir together softened cream cheese, sugar, and vanilla and almond. Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly, ensuring the mix stays within the borders.

In the middle of the cream cheese, add a couple of spoonfuls of strawberries into the middle.

Bake for 18-20 minutes, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature. Sprinkle with powdered sugar before serving. Shave chocolate over the top as well, if desired.

Baked Cheesecake Donuts

For the doughnuts:

½ cup warm water

1 teaspoon finely grated lemon zest

½ teaspoon vanilla extract

2 ¼ teaspoons (1 packet) instant yeast

4 large egg yolks

1/3 cup (65 grams) granulated sugar

2 ½ (319 grams) cups all-purpose flour

¼ teaspoon fine salt

4 tablespoons (57 grams) unsalted butter, at room temperature

¼ cup heavy cream

For the filling:

8 ounces cream cheese, at room temperature

¼ cup heavy cream

¼ cup powdered sugar

1 teaspoon vanilla extract

For the topping:

¾ cup (150 grams) granulated sugar

2 teaspoons ground cinnamon

2 tablespoons (28 grams) unsalted butter, melted

Preparations:

Make the doughnut dough:

In the bowl of a stand mixer fitted with the dough hook, combine the water, zest, vanilla, yeast, eggs, and sugar. Gradually add in the flour then salt, mixing until absorbed. Add the butter and cream and beat on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Remove the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 to 1 ½ hours.

For the cheesecake filling:

Meanwhile, make the filling.

In a medium bowl using an electric mixer, beat the cream cheese, cream, sugar, and vanilla until light and fluffy.

Finish the doughnuts:

On a lightly floured work surface, roll the dough out to about ½-inch thickness. Using a round cookie cutter, cut out 6 rounds from the dough. Place on a large parchment-lined baking sheet spacing far apart. Cover and let rise until puffy, about 30 minutes.

Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 10 minutes, or until golden brown and puffed. Let cool enough to be handled.

In a shallow dish combine the cinnamon and sugar for the topping. Dip each warm doughnut in the melted butter, the coat in the cinnamon sugar.

Remove the cream cheese mixture to a piping bag fitted with a long filling tip. Insert the tip into the side of a doughnut and squeeze the filling inside to fill. Repeat for the remaining doughnuts. Top each doughnut with a dollop of the cream cheese mixture then drizzle with jam.

Doughnuts are best served the day they’re made.