You Think You’re The Painter, But You’re The Canvas.

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

Rereading SOC and thinking about Erin.

Erin in the corner of that tight alley surrounded by gang members and unable to escape, being forced to use the *Cut*.

Triggering her panic attack and Kaz finding her hyperventilating in the corner, unable to move.

Erin pushing through and sailing the schooner even though she can feel the water in her lungs again

New facts daily!

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)

gays, lend me your strength

this fandom and these ppl keep me going :)

✨🌱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. 🌸✨🌱💫🧚🏻

vTasty- Visually Tasty Food Blog Lemon Lavender Yogurt Cake via Tumblr