Parkour Dog

MY FAVORITE COTTAGE CORE RECIPES PART 2

Okay I lovvvvveee doing this types of posts for three reasons. Number 1, it gives other creators time to shine for their hard work, 2. I get to eat and try new recipes from different kitchens, and three, they are just fun to write.

Easy, Lazy, Potato Soup

Eith-ne’s peach crumble

Whole Wheat Honey Apple Bundt Cake

Apple Cinnamon Sugar Pull Apart Bread

Restaurant style white queso dip

Cherry jam

Pumpkin Cheesecake Bars

1930′s cream cake 

Chocolate Chunk Cookies

Perfect Homemade Garlic Bread

Pretzel pigs in a blanket recipe

Banana Chocolate Chip Muffins

Thank you so much for looking though this posts!

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

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

“You can’t feel my heart” I said

“I don’t need to” you replied

“Not even I can get through the wall” I said

“Then let’s sit here and wait” you replied

And so we sat against the wall, waiting

And slowly, the wall started to crumble

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!

Salted Honey Pie 🍯

An old fashion pie recipe that’s super simple to make and a great Ostara/Spring Dessert! I’m making one for this Easter with my family.

Honey, Eggs, Cream are all Spring Foods. Honey symbolizes sweetness and the rewards of hardwork just like the little bees that work so hard to make it! 🐝

And Salt banishes negativity and is purifying!

This dessert is perfect for getting rid of the stress or worry of Winter and welcoming any sweet rewards from your hardwork in the future this Spring!

Ingredients:

One 9 inch Pie Crust (Store bought or one of your favorite crust recipes)

½ Cup of Melted Butter

¾ Cup of White Sugar

2 Tbs of Cornmeal

¼ tsp of Salt

¾ Cup of Honey

2 Eggs + 1 Egg Yolk

½ Cup of Cream

2 tsp White Vinegar

1 tsp of Vanilla Extract

Salt Flakes for Garnish

Preheat your oven to 350. In a large bowl, mix together your dry ingredients before slowly mixing in your wet ingredients one at a time…. (I never do this and just mix it all together randomly as I go, but it’s up to you.)

Feel free to add a sigil to the base of the pie crust. This is mine -

Pour mixture into your pie crust, it will be liquid and thin; that’s okay!

Cook for 45 to 60 minutes or until the top is golden brown and it starts to bubble.(I recommend 60 minutes on the middle rack. Mine didn’t burn at all!)

Take it out of the oven and let it cool for One hour or more to let it solidify. This step is very important to make sure it isn’t too liquidy. The consitancy should be like Pecan Pie Filling.

Garnish with Sea Salt or Himalayan Salt; any big salt flakes. But regular table salt will do just fine if the others aren’t available.

Done! 🍯🐝🍽😋

This can be used for Litha too!

gays, lend me your strength

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

Ah yes, the classic bury alive emotion.

Universal human emotions

This is my favorite form of entertainment.

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