Made Lavender Vanilla Bean Scones 🥺☁️ Ik It Isnt So Studyblr Related But I’m Very Proud Of Them

Can someone edit James Wilson to before he cheats by Carrie Underwood please and thank you

🕊𝙰𝙿𝙷𝚁𝙾𝙳𝙸𝚃𝙴 𝚆𝙴𝙴𝙺 𝙴𝙽𝚃𝚁𝚈 #𝟸🕊

𝐒𝐰𝐞𝐞𝐭 𝐂𝐫𝐞𝐚𝐦 𝐑𝐞𝐝 𝐕𝐞𝐥𝐯𝐞𝐭 𝐂𝐚𝐤𝐞 𝐅𝐨𝐫 𝐒𝐞𝐥𝐟-𝐂𝐨𝐧𝐟𝐢𝐝𝐞𝐧𝐜𝐞

Red is a gorgeous color, isn’t it? 

Well in magick, it actually has quite powerful meanings that can connected to Aphrodite.

Red correspondence ~ passion, love, courage, strength, beauty, energy, assertiveness, determination.

*Recipe makes a two layer cake*

I am really proud of this red velvet recipe, it’s so good!

Magickal properties of the cake based on its ingredients: self-love, confidence, beauty, passion, courage, strength.

Where do I get my sources?: I have been practicing for 4 years now, so I pretty much can look at an ingredient, and know what it’s magickal properties are, even though before I post, I always fact check things. I have read a lot of books and articles on it. Here are some of my favorites…

learnreligons.com

witchipedia.com

plentifulearth.com

Cunningham’s Encyclopedia of Magical Herbs

Cunningham’s Encyclopedia of Wicca in the Kitchen

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐜𝐚𝐤𝐞:

½ cup melted butter 2 cups granulated sugar 1 cup buttered flavored shortening 3 cups cake flour  3 tbsp cream cheese 1 tsp baking soda 2 tbsp cocoa powder Pinch of salt 4 large eggs, room temperature and separated 1 tbsp vanilla extract 1 tsp distilled white vinegar A couple drops red food coloring 1 cup buttermilk

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐅𝐫𝐨𝐬𝐭𝐢𝐧𝐠:

¾ cup unsalted butter ¾ of a 8 oz brick cream cheese 5 ½ cups powdered sugar 2 tsp vanilla extract

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Preheat you oven to 350 F.

In a large mixing bowl, cream your shortening, melted butter, cream cheese, and sugar together. Beat in your egg yolks. Mix in your vanilla, vinegar, and buttermilk. Now fold in your dry ingredients gently for a light and fluffy cake. 

Beat your egg whites on high speed until they become stiff peaks. Fold into your batter gently until just combined. Add in red food coloring until you reach your desired color, and mix until even.

Light a candle if you wish and fill the batter with your intentions.

Butter and flour two cake tins and pour the batter evenly into both of them. Pop them into the oven for 30-35 minutes, or until you stick a toothpick in the center of the cake, and it comes out clean, making sure not to overcook the cake.

After 1 hour of cooling, remove the cakes from the pans, so they can fully cool correctly.

For the frosting, cream your butter, sugar, and cream cheese on medium-high speed for about 3 minutes. Mix in your vanilla extract and beat for another minute. If the frosting is too thick for your liking, add in a tablespoon of heavy cream or half and half.

Assemble the cake to your liking! Offer a piece to Aphrodite and enjoy!!!

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.

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.

Blueberry picking

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!

Misha is the parent I’m going to be.

misha is the parent i aspire to be

Strawberry Mint Lemonade

½ C. Granulated White Sugar

½ C. Water

4 Lemons, Juiced (about ½-¾ C.)

½ C. Sliced Strawberries

1 Tbsp. Granulated Sugar

¼ C. Fresh Mint Leaves

2 C. Water

(I know the way I wrote out the measurements is funky, but it is divided for how it needs to be used.)

Begin by slicing your strawberries and put them in a small bowl. Toss with 1 Tbsp. granulated sugar and set aside.

In a small pot, stir together ½ cup granulated white sugar with ½ cup water. Turn the burner on low and heat until the sugar is completely dissolved, creating a simple syrup. Remove from heat.

Either chop up your mint leaves or grind them in a mortar and pestle to release the oils. Mix it in with your strawberries. After about 10 minutes, mash up your strawberries with a fork or potato masher to help release the juices.

Add your strawberry-mint mixture to a small container (I used a jar, but you can use a small pitcher or whatever you have on hand). Pour warm simple syrup over the fruit and let stand for a few minutes. Mix aggressively, or shake if you are using a jar. Add the lemon juice and 2 cups of cold water. Stir well. Let stand in the fridge for several hours, or overnight.

If you are like me and hate pulp in your drinks: let the mixture stand overnight and strain into another container to get rid of the floaty bits. 

Note: I like pretty sour lemonade, so if you don’t love sour things either use less lemon juice or increase the amount of simple syrup. 

Parkour dog

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.