Fell In Love With Plainsbro’s Resident Cheater

Favorite Quotes I’ve written

“Erin chuckled. It was sweet with a bitter aftertaste”

“The sun lowered beneath the sea, leaving them in darkness. Their home.”

“Kaz Brekker didn’t apologize. It wasn’t in his nature”

“Part of him wanted to hold her too, and part of him wanted to strangle himself for thinking that”

“He’d sell his own heart to have her by his side again”

“Of course. Everything came with a price tag.”

“Kaz never found stars that interesting, he preferred to focus on the things he could steal.”

“She could live with him hating her, but not without him, Saints she couldn’t live without him.”

“It worked, for the first time in her life she couldn’t feel the dark and forbidding draw of her shadows. She hated it.”

“This was Kaz’s entire life. And he was her life. Jesper grimaced at the thought.”

“Erin laughed at that, like she always laughed at his remarks. The laugh that made his head spin and his heart leap.”

“He hated this city. But he loved her.”

“He tasted of metal and blood and sugar, she would have gladly drowned in it.”

ko_lo_man

“Sharlotka” is a classic Russian apple cake. In some parts of the world, it’s known as the French Apple cake and it is best described as an apple sponge cake. This cake is packed with apples😍 Unlike traditional apple pie, which is heavy on the crust, this cake makes apples the star of the show. This results in a cake that is airy, soft and beautifully simple. Feel free to use any apple in this cake.

Soooo, you need:

4 eggs

1 cup sugar

1 cup all-purpose flour

1 tsp baking powder

1 tbsp cornstarch

4 large apples

powdered sugar for dusting

Wash, peal and dice apples into one inch pieces. Using a mixer, beat eggs with sugar, until it’s three times in volume. Using a spatula, fold in flour by thirds, add 1 tsp of baking powder and 1 tbsp of cornstarch. Line a baking pan with parchment paper. Cover bottom of the pan (I use 8 inches pan/20cm) with some cake batter, lay out the diced apples, cover apples with cake batter, shake the pan a bit, to spread batter between each apple piece. You have to do two layers of apples and cover the top of your cake with cake batter. The main thing is that the cake batter has to be not too thick and not too liquid.

Bake it at 350F/180C for 40 minutes, check using a wooden toothpick. If the cake is ready, the dough should not stick to the toothpick. It may take a bit more than 40 mins.

Blueberry picking

Summer solstice honey cakes ☀️🌻

Happy summer solstice! Here’s a recipe to honour the day:

(Makes about 30 cupcakes or 2 big cakes)

Ingredients:

Cake:

450g plain flour

225g butter

4 tbsp honey

150g sugar

1 tsp baking powder

1 tsp cinnamon

1 tsp salt

4 eggs

250 ml milk

1 tsp vanilla extract

Icing:

150g icing sugar

20 ml water

1 tsp cinnamon

As much honey as you want

Lavender (optional)

1. Lay out cake cases or grease your tray if you are making one big cake and preheat your oven to 180C/350F

2. Mix the flour, sugar, baking powder, cinnamon and salt together

3. Add the eggs, honey, butter, milk and vanilla extract and mix until smooth

4. Put the mixture into whatever you are baking it in

5. Bake for 20mins (cupcakes) or 40mins (big cake)

6. Whilst cakes are baking prepare your icing. Mix together the icing sugar, water, cinnamon and honey until smooth. Add more water if you need to.

7. Once the cakes are done, take them out and leave to cool

8. When the cakes are cool, drizzle the icing onto them. Add lavender if you wish

9. Eat!

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!

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

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!

My heart rots behind its walls

I haven’t seen it in years, I do not trust myself with it anymore

My hands are bloody from scraping at the brick, mixing with the dried mortar on my palm

I’m sorry, I whisper to it

I’m so sorry

Hiya! I’ve got a great drink for you to celebrate the upcoming Autumn Sabbats:

Lavender Cider Tea:

This one is super easy.

Serves: 1

Ingredients:

3x Apples

water to cover but not over fill

blender

french press for coffee or cheese cloth (and a funnel and bowl if you use cheese cloth)

1tblsp vanilla

1tsp cinnamon

1tblsp of food grade lavender

1tblsp of sugar (I use monkfruit sweetener myself)

Directions:

1. Chop apples into chunks removing the core. Blend the apples in your blender with enough water to cover

2. Pour apple mix into french press and slowly filter out the apple purée. (If using cheese cloth. Add apple purée slowly. And let it drain. After, squeeze as much fluid out as you can) Do this a few times until mostly clean. (took me a couple filters, but I do smaller batches)

3. pour cider into a saucepan to heat. Add sugar, cinnamon, and vanilla

4. once heated, skim off some of the scum that floats to the top. And pour into a cup with your lavender (I use a reuseable tea/spoon steeper.

5. Let steep for 3-5 min

(I use the leftover apple purée and I make a doggy treat, I mix in plain yogurt with a bit of natural peanut butter and stick it in the freezer for my dogs later. Just make sure there’s no seeds)

Enjoy! Great for sleep or celebrating a harvest sabbat. Or if you want to do a past life regression journey. As lavender has great mental benefits.

Let me know how your cider tea turns out!

Raspberry Cheese Babka Swirl

Ingredients:

Note- this recipe makes 2 loaves!

For the dough:

8 oz warm milk not boiling

2 packets of Active Dry Yeast ¼ oz each or 4 ½ teaspoons instant yeast

½ cup granulated sugar

3 large eggs

2 tablespoons vanilla extract

5-5 ½ cups flour plus more for dusting

½ teaspoon kosher salt

½ cup butter at room temperature

vegetable oil for dough

For the filling:

2 8 oz bar regular cream cheese softened

2 large egg yolk

3 tablespoons granulated sugar

2 teaspoons vanilla extract

½ cup raspberry jam or any other jam (recipe for it)

Directions:

In a large microwaveable bowl, heat the milk for 1 minute, 30 seconds at a time. If you are using a mixer, heat the milk in a measuring cup and transfer it to the mixing bowl. Add in the yeast and let it sit for 10 minutes until frothy.

Add in the sugar, eggs, and vanilla extract, and gently whisk to combine. Using the dough hook attachment, start adding in the flour one cup at a time mixing as you go. If you find the dough is coming together nicely after the 5th cup, then you can stop there. If it is still a little sticky, add the extra half cup of flour.

Add the salt into the last cup of flour and mix or knead until incorporated. Add in the softened butter and mix again until incorporated evenly. Continue mixing or kneading for 5-6 minutes, you may have to sprinkle some flour on your work surface so that the dough doesn’t stick. The dough is ready when it is no longer sticking to the surface and it is smooth and uniform throughout.

Place the dough back in the bowl used for mixing if you were kneading by hand. Pour 1 teaspoon oil around the dough and cover the bowl with a fresh tea towel. Leave it to rise to double it’s size for at least 1 hour or place in the fridge overnight.

Prepare the filling- in a small bowl combine the cream cheese, yolk, sugar, and vanilla and mix until combined evenly. Set aside and grab the jam.

Allow the dough to come to room temperature if it was stored in the fridge. On a lightly floured surface, cut the dough evenly in half and roll one portion out into a rectangle about 12” x 16” It can be smaller than that, you just want to make sure you have a rectangle shape.

Spread half the raspberry jam over the dough leaving a 1” border around the sides. Next spread half the cheese filling on top of that. Try not to mix the two if you really want to get the pink color, but it’s ok if you do a little bit!

Now starting from the long side, the side closest to you, start rolling the dough all the way up to the top border. It should now look like a log, like when you are making cinnamon buns, right before you cut them. Pinch the two ends of the log together and then with one hand on each end, twist the log as much as you can. Then fold it over so the ends touch, (like an upside down U) and do the same thing, twisting the ends in opposite directions. Kinda like a braid but with only 2 strands.

Spray a loaf pan with non stick spray and place the babka inside. Repeat the above steps with the other half of babka dough. Let the babkas rise for another half hour on your counter. Preheat your oven to 350° F and bake for 25- 30 minutes until golden brown.

Homemade Raspberry Jam

Ingredients:

2 ½ cups fresh raspberry

1 ¼ cups sugar

1 lemon, juiced

Directions:

In a medium saucepan add all your ingredients and over medium heat bring the fruit to a boil.

Stirring frequently, allow the fruit to boil for 20 minutes until the fruit starts to thicken. Remove from the heat and place a small dollop on a cold saucer. Push your finger through the dollop and if it feels gel-like and wrinkles then the jam has reached setting point. If it isn’t ready then return the pan to the heat and boil for another five minutes before testing again.

Ladle immediately into sterilised jars leaving 2 cm from the top and seal immediately with a screw top lid (lasts 3 months in the freezers, a few months in the cupboard)