Diferentes Razas De Perro En Versión Guerrera, Por Nikita Orlov.

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. 🌸✨🌱💫🧚🏻

This is my favorite form of entertainment.

people who use guns are pussies. i just throw bullets really fast

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!

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.

𝕎𝕚𝕥𝕔𝕙𝕪 𝕋𝕙𝕦𝕞𝕓𝕡𝕣𝕚𝕟𝕥 𝕔𝕠𝕠𝕜𝕚𝕖𝕤

Hey guys! I have you a thumbprint cookie recipe to try out! They are super delicious and as you can see from the picture above, I managed to whip up this batch this afternoon.

The cookie itself crumbles and melts in your mouth, and is extremely quick and easy to make. Not to mention they look amazing!

Ingredients 

For the dough:

1 cup butter

¾ cup powdered sugar

2 egg yolks

2 tsp vanilla extract 

2 cups and 2 tbsp all-purpose flour

Pinch of salt

Now for the fun part…the jam filling!

This is where you can get very creative so hear me out.

Aphrodite’s Love Jam

With this recipe, you can give to a loved one or a crush ;) or to a friend to strengthen a bond. This combo tastes and looks lovely and will sure to impress the recipient.

½ cup Smuckers raspberry jam (Love, Fertility, and courage)

2 tbsp strawberry juice (Love, luck, and admiration)

1 squirt of lemon (Love, purification, beauty)

Combine all the ingredients on low heat until all together. Let cool and spoon into a piping bag or a bowl if you want to spoon the jam into the cookie. 

Thumbprint Friendship Jam

Make these cookies for your friends or coven and they will be sure to love you for it! Strengthen any bond with these delicious cookies!

¼ cup orange marmalade 

¼ cup apricot jam

2 tbsp cherry juice

Combine all the ingredients on low heat until all together. Let cool and spoon into a piping bag or a bowl if you want to spoon the jam into the cookie. 

Good Vibes Thumbprint Jam

These cookies are not only yummy but will give you good vibes!

¼ cup Smuckers grapefruit jam (Anti negative energy, happiness, gentleness, confidence, protection)

¼ cup orange marmalade (Prosperity, divination, creativity, inspiration)

1 tbsp pineapple juice (Stress relief, luck, prosperity, happiness)

Combine all the ingredients on low heat until all together. Let cool and spoon into a piping bag or a bowl if you want to spoon the jam into the cookie. 

Directions

First, preheat your oven to 320 F.

In a medium-size bowl combine softened butter and powdered sugar until fully combined with a spatula. You can now add your egg yolk, vanilla, and salt. Mix until very smooth.

Add in sieved flour and stir. Now work with your hands until you form a nice smooth ball. The dough with start off crumbly, but as you work it, it will become smooth.

Line your baking sheet with parchment paper and make small, equal-sized balls and place them on the sheet. Now with a ¼ tsp or your thumb, make indents in the dough. Make sure to oil your tsp to make sure it doesn’t stick to the dough. Add in your jam mixture with a spoon or a piping bag.

Bake the cookies for 16 minutes or until done.

I enjoy your criticism, likes, and reblogs! It lets me know that I’m doing a good job :)

I love you all! My DMs, mail, and comments are always open!

xoxo, Angel. 

Hello! I hope you are enjoying your summer. Lughnasadh is upon us, the first of the 3 harvest holidays. I usually spend this day on the countryside, hiking and enjoying the sun, but this year it is a bit different for obvious reasons! 

I know that usually it is custom to bake some bread for Lughnasadh I am a bit of a rebel so today I am offering you a really great recipe if you plan to do a picnic of a feast to celebrate this special day! I have cooked these tarts more than 3 times already and it is always a success! The recipe is a bit long, and I tried to make it as clear as possible!

Strawberry and Wine tarts

The perfect dessert for Lughnasadh

Prep time: 1 hour

Rest time: 1 hour

Cook time: 30 minutes

Yields: 6 to 8 small tarts or 1 big tart

Ingredients

- Dough

120g (1cup) plain flour

60g (1/2cup) whole meal flour

2 tbsp brown sugar

1/4 tsp salt

100g butter

- Mascarpone Cream

250g (1 pack) mascarpone

35g (1/4 cup) powder sugar

60g (2 tbsp) heavy cream

- Strawberry and Wine syrup

500g strawberries (more or less, it’s not really precise)

55g (1/4 cup) sugar

juice of 1 lemon

A few fresh Thyme sprigs

60g (1/4 cup) port wine

Preparation

//Dough

In a bowl, mix everything until you have crumbs

Add a bit of water for the dough to keep together

Make a flat ball, wrap it and let it rest in the fridge until needed (at least an hour)

//Strawberries

Rinse and cut the strawberries in slices and put then in a bowl

Add the lemon juice, a few fresh Thyme sprigs and sugar

Let it rest in the fridge for until needed (at least 30 minutes)

//Pie crusts

Pre-heat your oven 180°/375°F

Roll out a portion of the dough about 5mm thick

Drape over a small tart tin with it and trim the excess

Put back the trim with the rest of the dough

Repeat until you don’t have any dough left

Pick the crust with a fork to keep the crust flat when baking

Bake in a hot oven for 15/20 minutes. The crust has to be light golden.

Let it cool on a tray

//Mascarpone cream

In a bowl, mix all the ingredients with a whisk or electric whisk until you have a creamy texture

Let it rest in the fridge until needed

//Wine Syrup

Stain the Strawberry juice and the Thyme in small sauce pan

Put the strawberries back in the fridge

Add the port wine in the pan, you can add more Thyme sprigs if you want a stronger flavour

Put the syrup to a boil then on medium heat until the liquid has diminished by half, or until syrupy

Remove the Thyme springs and set aside the wine syrup to cool

//Making the tart

Spread the cream

Layer with strawberry slices

Drizzle with a bit of syrup

Garnish with a few Thyme leaves

Tips

* These tarts have to be eaten the same day. I understand that the process is a bit long so you can cook the crust and whip the mascarpone the day before so you’d just have to do the strawberries, the syrup and the tarts the day where you plan to eat them

* Port substitution: You can use marsala as well, or nothing and just reduce the strawberry juice to make it a syrup

* If you choose to do a big tart, use weights when you bake the crust to keep it flat

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

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