This Fandom And These Ppl Keep Me Going :)

So a couple years ago

My family of 7 went To Walmart and I have a little sister who was potty training at the time. Anyway, we were shopping for baby stuff because 7 was going to become 8. Any we passed those potties they have on the shelves. Suddenly we couldn’t find my sister, and we looked around and SHE WAS POOPING IN THE POTTY ON THE SHELF IN THE MIDDLE OF WALMART. WE HAD TO BUY IT

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.

Parkour dog

HONEY ALMOND CEREAL BARS FOR HAPPINESS

A treat or breakfast, anytime you need a pick me up throughout the day. You can infuse these bars with your intentions, and charge them with a crystal of choice. I hope you guys enjoy! ~ Angel.

For the Bars:

½ cup (170g) honey

happiness, healing, prosperity

½ cup (120g) almond butter

prosperity, universal love, luck

1 box Honey Nut Cheerios

happiness, nostalgia, prosperity

For the Coating:

½ cups (75g) white chocolate

friendship, self-love, fun

1/3 cup (85g) greek yogurt

2 tbsp honey

happiness

1 tsp vanilla extract

self-love, attraction

Directions

On medium heat, combine honey, almond butter, and your honey nut cheerios in a rather large pan. Make sure the almond butter has melted and the cheerios are fully coated. This should take about no longer then 7 minutes. About 3 plays of Set Fire to the Rain by Adele. 

Once you have done this, spread evenly into a glass baking dish until it sets completely. This can take 1-3 hours.

Cut them into bars. Combine your greek yogurt, honey, melted white chocolate, and vanilla together, and dip the bottoms into the mixture, Let them set for an additional hour.

Enjoy!

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

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.

I found it. The legendary post.

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!

Strawberry Mint Lemonade

½ C. Granulated White Sugar

½ C. Water

4 Lemons, Juiced (about ½-¾ C.)

½ C. Sliced Strawberries

1 Tbsp. Granulated Sugar

¼ C. Fresh Mint Leaves

2 C. Water

(I know the way I wrote out the measurements is funky, but it is divided for how it needs to be used.)

Begin by slicing your strawberries and put them in a small bowl. Toss with 1 Tbsp. granulated sugar and set aside.

In a small pot, stir together ½ cup granulated white sugar with ½ cup water. Turn the burner on low and heat until the sugar is completely dissolved, creating a simple syrup. Remove from heat.

Either chop up your mint leaves or grind them in a mortar and pestle to release the oils. Mix it in with your strawberries. After about 10 minutes, mash up your strawberries with a fork or potato masher to help release the juices.

Add your strawberry-mint mixture to a small container (I used a jar, but you can use a small pitcher or whatever you have on hand). Pour warm simple syrup over the fruit and let stand for a few minutes. Mix aggressively, or shake if you are using a jar. Add the lemon juice and 2 cups of cold water. Stir well. Let stand in the fridge for several hours, or overnight.

If you are like me and hate pulp in your drinks: let the mixture stand overnight and strain into another container to get rid of the floaty bits. 

Note: I like pretty sour lemonade, so if you don’t love sour things either use less lemon juice or increase the amount of simple syrup. 

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