Raspberry Cheese Babka Swirl

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.

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.

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!

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!

Baked Cheesecake Donuts

For the doughnuts:

½ cup warm water

1 teaspoon finely grated lemon zest

½ teaspoon vanilla extract

2 ¼ teaspoons (1 packet) instant yeast

4 large egg yolks

1/3 cup (65 grams) granulated sugar

2 ½ (319 grams) cups all-purpose flour

¼ teaspoon fine salt

4 tablespoons (57 grams) unsalted butter, at room temperature

¼ cup heavy cream

For the filling:

8 ounces cream cheese, at room temperature

¼ cup heavy cream

¼ cup powdered sugar

1 teaspoon vanilla extract

For the topping:

¾ cup (150 grams) granulated sugar

2 teaspoons ground cinnamon

2 tablespoons (28 grams) unsalted butter, melted

Preparations:

Make the doughnut dough:

In the bowl of a stand mixer fitted with the dough hook, combine the water, zest, vanilla, yeast, eggs, and sugar. Gradually add in the flour then salt, mixing until absorbed. Add the butter and cream and beat on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Remove the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 to 1 ½ hours.

For the cheesecake filling:

Meanwhile, make the filling.

In a medium bowl using an electric mixer, beat the cream cheese, cream, sugar, and vanilla until light and fluffy.

Finish the doughnuts:

On a lightly floured work surface, roll the dough out to about ½-inch thickness. Using a round cookie cutter, cut out 6 rounds from the dough. Place on a large parchment-lined baking sheet spacing far apart. Cover and let rise until puffy, about 30 minutes.

Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 10 minutes, or until golden brown and puffed. Let cool enough to be handled.

In a shallow dish combine the cinnamon and sugar for the topping. Dip each warm doughnut in the melted butter, the coat in the cinnamon sugar.

Remove the cream cheese mixture to a piping bag fitted with a long filling tip. Insert the tip into the side of a doughnut and squeeze the filling inside to fill. Repeat for the remaining doughnuts. Top each doughnut with a dollop of the cream cheese mixture then drizzle with jam.

Doughnuts are best served the day they’re made.

Diferentes razas de perro en versión guerrera, por Nikita Orlov.

✨🌱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. 🌸✨🌱💫🧚🏻

I figured I might as well post this here

THIS BITCH WHIMPERS