Harry: I'm Just Saying, If I Missed, Voldy's Shiny-ass Head Would Probably Deflect Most Spells

homemade oatmeal cream pie cookies

FOR THE COOKIES

1 cup unsalted butter softened or margarine

3/4 cup firmly packed light brown sugar

1/2 cup granulated sugar

2 large eggs or 2 tablespoons ground flax seed mixed in 5 tablespoons water or nut milk

1 1/2 teaspoon pure vanilla extract

3 cups quick or old fashioned oatmeal

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

FOR THE CREAM FILLING

3/4 cup unsalted butter or margarine softened

1 3/4 cups confectioners' sugar, sifted

1 1/2 teaspoon pure vanilla extract or other icing flavor (maple is also good!)

1/2 tablespoon oat milk

cream butter or substitute and sugar together first, mix wet batter ingredients together and then incorporate the dry mixed ingredients slowly and drop onto a cookie sheet in 2 tablespoons round balls and bake at 350F for 15 minutes

for icing cream together butter and confectioner’s sugar for 5 minutes until fluffy then add desired flavoring and oat milk

I LOVE MY ALGEBRA TEACHER

So, the other day in math we had a sub and the sub was next year’s math teacher. Anyway the really annoying kids were messing around and while the teacher was explaining stuff on the white board one kid shouted out “DO YOU PLAY FORTNITE?”. And my teach stopped talking , turned around, looked the kid straight in the eyes , and said, “Yes”. We all died.

Moon Spell Cookies Ingredients: • 1 cup of finely grated almonds (optional) • 1 ¼ cups of flour • ¼ cup of confectioner’s sugar • ¼ cup of butter • 1 egg yolk Directions: 1. Combine almonds, flour, and sugar. 2. Work in butter and egg yolk until well blended. 3. Set it in the fridge until chilled. 4. Roll into crescent moon shapes or use a cookie cutter. 5. Place on greased cookie sheet and bake at 320 degrees Fahrenheit (160 degrees Celsius) for 20 minutes. Spells for: Love - Add a few pinches of rosemary, sweet basil, cinnamon, and honey. Prosperity - Add cinnamon, nutmeg, basil, and grated lemon peel. Protection - Add cloves, rosemary, anise, and cinnamon. Psychic Ability - Add star anise, nutmeg, orange, and thyme.

Artemis Body Scrub |

I decided to post a body scrub I made as a offering for artemis a couple of weeks ago. It’s very simple and easy and also smells divine.

Ingredients

| ½ a cup of ground coffee

| ¼ cup of brown sugar

| ¼ cup of olive oil

Disclaimer: now personally I used olive oil but that part is up to you; you can use coconut oil or whatever you find you most associate.

| flower petals of your choosing, I used wisteria, but again all up to you anything could work

Instructions

— Mix your coffee grounds, chosen oil, and brown sugar until it’s at the consistency you want it. Add flower petals and boom ! Ready.

‘ IMPORTANT!! Please keep refrigerated when you’re not using it.

The types of teas and their general benefits they offer to our bodies!

I prefer herbal teas and green/white teas. Growing up as a child, I was always exposed to black tea with milk. It was my favorite, and was soothing. Even though caffeinated, I never felt it and I'd drop asleep with the milk and honey mixed in.

Parkour dog

I found it. The legendary post.

Super Fudgy Raspberry Stuffed Brownie Cookies

Ingredients

2 cups (200 g) raspberries, fresh or frozen

7 oz (200 g) dark chocolate, chopped

9 tbsp (125 g) unsalted butter, cubed

2 eggs

½ cup (100 g) white sugar

1 cup + 1 tbsp (130 g) plain gluten free flour blend (a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)

¼ tsp xanthan gum

3 tbsp (20 g) cocoa powder

1 tsp baking powder

pinch of salt

Instructions

First, make the raspberry filling:

In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.

Pass the raspberry mixture through a sieve to remove the seeds and skin.

Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about ½ - ¾ cup.

Spread the raspberry reduction on a piece of aluminium foil (that should be placed on top of a freezer-safe tray or plate) so that you make an even layer ~3 mm thin.

Freeze it for at least ½ hour, or until frozen solid.

Pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with baking/greaseproof paper.

In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together. Once melted, set aside to cool slightly.

In a stand mixer (or using a hand mixer with the double beater attachment), beat the eggs and sugar together for 5 - 6 minutes, until pale, fluffy and greatly increased in volume.

Add the melted chocolate to the egg mixture, and mix briefly until the chocolate has been evenly incorporated.

Sift together gluten free flour, xanthan gum, cocoa powder, baking powder and salt, and add it to the mixer. Mix for 30 seconds to 1 minute, until all flour has been incorporated and no flour clumps remain. Scrape the sides and the bottom of the bowl with a spatula to ensure the cookie batter is an smooth as possible.

Using a cookie scoop (or an ice cream scoop, or even just a spoon), transfer ~1 - 2 tbsp of the cookie batter onto the lined baking sheet and spread it out slightly (into a circle about 2 inches (5 cm) wide and about ¼ - ½ inch (6 - 12 mm) tick).

Cut a piece of the frozen raspberry filling that’s about ½ inch smaller in diameter than the cookie batter “circle” you’ve just made, and place it in the middle of the cookie batter.

(You don’t have to cut the filling in a circle, a square or rectangle that’s smaller than the cookie batter “circle” work just as well.)

Place ~1 tbsp of the cookie batter on top of the filling, and smooth it out using a spoon so that it completely covers the filling.

Repeat with the rest of the cookie batter and raspberry filling. This recipe makes about 10 - 12 cookies.

Bake in the pre-heated oven at 355 ºF (180 ºC) for 12 minutes. The cookies should be slightly crackly on top, with a shiny crust. They will be soft when they come out of the oven, so leave them on the baking tray for about 1 minute before you transfer them to a cooling rack.

Enjoy!

These raspberry stuffed brownie cookies keep well in a closed container in a cool dry place for about 1 week.

oof.

“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