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Tuesday 14 September 2021 Penta-Pretzels DIY These are awesome for picnics or parties. You can use a different amount of dough to make them larger or smaller to your liking. You can of course use this recipe to make pretzels in the traditional shape, but because we're weird, let's make them pentacle shaped. Ingredients/Zutaten: 3 1/2 cups (500g) plain flour 1 cup (250ml) warm water 1 Tbsp dry active yeast or a cube of fresh yeast 1 tsp sugar 25-50g butter 3 Tbsp baking soda Method/Zubereitung: Put flour into a large mixing bowl (or bread machine if you're lazy like me) and make a little well in the centre. Into the well pour your warm water. You can also use slightly warm milk instead of water. Sprinkle the yeast onto the water (or crumble if using fresh yeast), then add the sugar. Give it a wee stir. Having ideally let it soften first, add the butter. Knead the dough until well mixed. Leave the dough to rise for about 20 minutes, it should hopefully double in size. Divide the dough into about eight equal pieces, but this will depend on how big you want your pretzels to be. Between your hands, roll the dough out into very long, thin sausages. The part for the ring should be thicker, but the star part shouldn't be much thicker than a pencil. Make a ring and twist the ends together. Carefully lay the thinner sausage over the ring in the shape of a five-pointed star. Pinch the corners and mush the dough carefully into the ring to ensure a good shape and a good stick. Be careful here! Boil a litre of water in a pot. Add three tablespoons of baking soda to the hot water, and turn down the heat so it stays hot but not boiling. If you are making a big batch, remember to use three tablespoons of baking soda per every litre of hot water. Gently place each pretzel into the water, and leave it there for 30-60 seconds. Make sure the whole thing gets wet. This process is what gives the pretzel its lovely brown exterior. With a slotted spoon or similar, lift the pretzel from the water and place it on a baking tray. While wet, sprinkle thick chunky salt on. You can use other toppings too if you really want. Preheat oven to 180˚C (360˚F) and once heated, bake your pretzels for 20-25 minutes. They should be brown and properly baked. Best enjoyed warm and fresh, but they'll keep for a day. Guten Appetit!

Saturday 25 January 2020 17th Century Sack Posset 17th century references the diary of Samuel Pepys, so I thought I would just have to read that. And so I have been. Well, listening to it on audiobook through Audible, that counts as reading, does it not? It's 115 hours of listening, it's not a small undertaking. Everything mentioned in the diaries that I wasn't already familiar with, I looked up, and one of those things was "sack posset". I'm so glad I did. I think the mildly amusing name attracted me most, but I looked up as many recipes for sack posset as I could, written at the time. No two were exactly alike, so I combined the essential ingredients and rough ratios from every recipe I saw, and had a crack at making it. It was amazing. Warming, soothing, delicious, makes you all cosy and sleepy. Sack posset is generally served in the evening after supper, the last thing you give your guests before they head home. Obviously this is 18+ or 21+ depending on where you live because of alcohol laws, but I've heard the sherry can be substituted for orange and lemon juice, though I haven't tried it. The mixture can be thickened with bread crumbs if you fancy eating it with a spoon instead of drinking it, but I've not tried that either. Some old recipes suggest adding mace, crushed almonds, rosewater, musk, or even ambergris. It's a flexible recipe, you could experiment with whatever ingredients take your fancy. Let us begin! This yields about 3 coffee mugs full, but is best served in teacups. You can warm the cups beforehand if you wish. Ingredients: 400ml heavy cream 300ml sherry 7 egg yolks 2 egg whites 1/2 cup sugar ground nutmeg ground/sticks of cinnamon Method: Pour the cream and sugar into a pot. Sprinkle a small amount of the nutmeg and cinnamon in, and stir. Some recipes called for a blade of mace, but mace is fairly expensive so I omitted it. Separate yolks and egg whites. There are several methods to do this, I like passing the yolk between the shell halves. You might have one of these doodads. Put the yolks into a large basin or similar. If you don't want to waste the leftover whites, you could turn them into meringues. Crack two whole eggs in, whites included. Add the sherry to the eggs and whisk together until eggs are beaten. Boil some water in a pot that will comfortably sit the basin atop it. Place the egg-sherry mixture over the boiling water. If exposed to direct heat, the eggs will cook, yuck! Stir it continuously and test the temperature with a knuckle. Put the cream-sugar pot on the stove at a medium heat. Stir this regularly too. The cream should be taken off the heat just before it starts to boil. Once the egg-sherry mixture is warm, take the basin off the boiling water. Carefully pour the cream into the eggs, pouring a little at a time, and stirring constantly until all is combined. Ladle into teacups and enjoy! I read that cushions were placed around the basin to keep it warm. It's important that it doesn't get too hot or else you'll end up with scrambled eggs, you want it at a warm, drinkable temperature. It's quite filling, you'll probably find that a couple of teacups is loads!

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Monday 11 September 2023 Black Friday's Realistic Blood Punch/Cocktail Haven't you always wanted to feel more authentically like a vampire while getting drunk at the same time? I've always wondered why I could never find a recipe for an alcoholic drink, be it a punch or cocktail, that resembled blood beyond just being red. Why was there nothing out there with the consistency of blood, too? The goal for this recipe was to avoid food colouring, and get it the right colour just with the ingredients. Theoretically you could make just about any drink red by adding food colouring, but that feels like cheating. It also needed to taste good. What I really wanted to achieve, was an alcoholic drink that felt and moved like blood. This may not be perfect but it was the closest I could get whilst maintaining the flavour. Be the coolest/weirdest host ever by providing your guests with a punch that not only looks, but feels like blood. Best of all, it tastes lovely and makes for easy drinking. Serve it cooled, or leave it slightly warm to make it feel creepier. You can add ice cubes (I recommend ice with red food colouring in it) but remember if you put ice into a pitcher or punch bowl, this will dilute the punch and thin its consistency as it melts. Best Halloween punch ever? I think so. The recipe can be scaled up or down to make a whole bowl or pitcher of punch, or just a couple of cocktails. The recipe below yields two or three servings. Simply multiply the recipe depending on how many people you're likely to be serving. For example, if you're serving 12 guests, multiply the ingredients by 6. For 20 guests, by 10, and so forth. The measurements don't have to be exact! You will need: 150ml/5oz Red wine (merlot or cabernet sauvignon) 30ml/1oz Cherry brandy or cherry liqueur 60ml/2oz Vodka 30ml/1oz Raspberry syrup or cordial 30ml/1oz Grenadine 120ml/4oz Pomegranate juice 3tsp. Arrowroot powder Method: In a small, separate dish, mix the arrowroot with 3 teaspoons cold water. Stir until you have a smooth white liquid with no lumps. Put the other ingredients together into a pot on the stove. Heat carefully over medium heat. It should get hot but not boil, about 80˚C/176˚F. Do not let it boil! Gradually add the arrowroot liquid into the pot, stir consistently. You should start to feel the mixture thicken slightly as you stir, this only takes a minute or two. Remove from the heat and put into a heat safe container. Put in the fridge to cool for 30 minutes or until cooled. Leaving it for too long will cause it to congeal a bit. Pour into a punch bowl, pitcher, or cocktail glasses. Garnish and serve!

⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀:¨ ·.· ¨: ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ `· . 𐙚

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Hope you're having a great day! Here is a random cookie recipe I found online! Recipe details here: https://sallysbakingaddiction.com/chocolate-chip-cookies/In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.In a separate bowl, whisk flour, cornstarch, baking soda, and salt together. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat in the chocolate chips.Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3–4 days. Chilling is imperative for this cookie dough.Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll cookie dough, about a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), and place 3 inches apart on baking sheets.Bake for 11–12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops. This is optional, just for looks.Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.                The ingredients:                  3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature3/4 cup (150g) packed light or dark brown sugar1/4 cup (50g) granulated sugar1 large egg, at room temperature2 teaspoons pure vanilla extract2 cups (250g) all-purpose flour (spooned & leveled)2 teaspoons cornstarch1 teaspoon baking soda1/2 teaspoon salt1 and 1/4 cup (225g) semi-sweet chocolate chips

₊✩‧₊˚౨ৎ˚₊✩‧₊

How to make a smoothie! 🔪 🔪 🍓 🍌 🥤 x 🍓 🍌🫐 =.... 🍹 Enjoy your smoothie with your favorite snack!

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⡀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⣠⣴⠟⠋⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢀⣠⣶⣶⣤⣄⡀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢠⣾⠋⢁⡠⠄⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢠⣶⣿⣿⣿⣿⣿⣁⣉⣀⠀⣀⣀⣀⣀⣀⡀⠀⠀⣴⠟⣁⠴⠟⠋⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢰⣿⣿⡿⠛⠉⠛⠻⣿⣿⡿⣿⣿⣿⣿⣿⣿⣿⣿⣷⠶⠾⠧⣄⡀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢿⣿⣿⠁⢠⣶⣶⣀⡾⢀⣴⣾⣿⣿⣿⣿⣿⣿⣿⠁⠀⠀⠀⠀⠙⡆⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢀⣀⣀⣀⣀⣀⣀⣤⣤⣾⣿⣿⣿⣄⣸⣿⣟⡍⢐⣋⣻⣿⣿⣿⣿⣿⣿⣿⣿⣆⠀⠀⠀⢀⡼⠃⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢀⣾⠟⠛⠛⠷⣄⡀⠀⠀⣹⣿⣿⣿⣿⣭⣾⣛⣹⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠖⠚⠉⠀⢀⣴⡆⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢿⠀⠀⠀⠀⠀⠉⠛⠛⢻⣿⣿⣿⣿⣿⣷⣾⣿⣿⣿⣿⣿⣿⣿⣿⣟⣵⣿⣿⣿⣿⠃⠀⠀⠀⢀⡟⡼⠁⢀⡤⣤ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠈⢧⡀⠀⠀⠀⠀⠀⠀⢼⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡿⠟⠁⠀⣀⣀⣀⡾⠸⡡⢞⡡⠖⠋ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠙⠶⢄⣀⣀⢀⣀⣾⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣻⡟⢻⡟⠛⠋⠁⠀⠀⠀⠀⠙⢦⡽⠃⠀⠀⠛⣒⣉⠷ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠈⠉⠉⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣷⣝⡿⠿⠏⡇⠀⠀⠀⠀⠀⠀⠀⢀⣾⡇⠀⣀⠔⠋⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢠⣾⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣷⣶⣾⣶⣦⣤⣤⣀⣀⣀⣤⣾⣿⣷⠟⠁⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢐⣺⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠿⠛⣿⣿⣵⣿⣿⣻⣿⣿⢛⣛⣹⣿⣿⣿⡏⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⣀⣴⣿⣿⣿⣿⣿⣿⣿⣿⣿⡿⣿⣻⡟⣿⣸⢯⣴⣿⡶⣿⣿⢿⣎⣭⣿⣿⣿⣿⡿⠃⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⣀⣽⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣮⣿⣿⣧⣽⣿⣾⣿⣿⣷⣾⣿⣷⣿⣿⡿⠿⠛⠋⠁⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠐⣻⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡏⣿⣿⣿⣿⣿⣿⣿⣿⡿⠟⠳⠄⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠶⣾⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣽⣿⣿⣿⣿⣷⣿⢷⣻⣿⣿⠟⠋⠉⠁⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⣲⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣼⣿⠏⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠐⣺⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣟⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢀⣼⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠿⠿⢿⣽⢿⣿⣿⣿⣿⣟⣿⣿⠄⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢀⣴⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣆⢀⡀⡟⣧⣹⣿⣷⡽⣿⢻⣿⠃⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢘⣽⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡄⣇⣻⢸⣿⣿⣽⣷⣿⡜⡇⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠉⣸⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡿⣿⣿⣧⣨⣿⣾⣿⣿⣿⣿⣿⣿⣿⡀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢸⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⢽⣿⣿⣟⣿⣿⡜⣿⢿⣿⣿⣇⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠻⢻⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡼⣿⣿⣿⣿⣿⣇⠹⣿⣿⣿⣍⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢰⣿⣿⣿⣿⣿⣿⣿⣿⣿⡿⣿⣿⢸⣿⣿⣧⣷⣸⣯⣿⣿⣿⢸⣏⠿⣿⣷⡀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠘⢿⣿⣿⣿⣿⣿⣿⣿⢻⣿⣞⣿⣿⣧⣿⣻⡾⣿⣿⣿⢿⣿⣧⢻⣶⡘⣿⣄⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠸⣿⣿⣿⣿⣿⣿⣿⣶⣿⣟⢿⣿⣿⣿⣿⣿⣸⣧⢹⣮⣿⣿⣮⣿⡿⣿⠷⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⣀⣀⣠⡤⣿⣿⣿⣿⣿⣿⣿⣷⣿⣿⡌⣿⣏⣿⣿⣿⣿⣿⣮⣿⣿⣿⣿⣿⣿⣾⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⢀⣀⣀⡤⠤⠴⣶⣚⣛⣯⡭⠴⠶⠞⢻⣿⣿⣿⣿⣿⣿⣿⣇⣸⣧⣿⣹⣿⣿⣿⣿⣿⣿⣿⣻⣿⣿⣿⣿⡏⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⢀⣴⣶⡯⠽⠶⠒⠛⠋⠉⠉⠉⠀⠀⠀⠀⠀⠀⠀⠙⠿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠿⠟⠛⢯⣳⡄⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⢻⣿⣄⣀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠙⠻⣿⡿⠿⢿⣿⠛⢿⣿⡟⠉⠁⠀⠀⠉⠉⠉⠉⠛⠓⠒⠚⠋⠁⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠈⠙⠛⠛⠛⠷⠖⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠈⠛⠦⢤⣽⠧⠤⠿⠁⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

How to make a sandwich: 🔪 🍞 🥬 + 🍅 + 🍖 + 🍞 =...... 🥪 Yummy! Enjoy your sandwich with your favorite drink!! 🥤

ᡣ𐭩 •｡ꪆৎ ˚⋅

Wednesday 19 October 2016 Making Black Ice Cream! Ingredients: 2 cups heavy whipping cream 1 tin sweetened condensed milk Pinch of sea salt Black gel food dye Monin caramel flavour syrup I whipped the cream until it was stiff with a stick mixer, but an electric beater would have been better. Then I poured the condensed milk onto it, the pinch of sea salt, and flavour syrup to taste. I folded it together carefully, before adding (what turned out to be) a generous amount of black gel food dye. I found that whipping the mixture, instead of stirring, helped the colour to combine with the other ingredients better. After 24 hours this should have definitely been frozen, but thanks to my freezer being as asshole, the big reveal of my creation was a fail. The taste was alright, although it mostly tasted of condensed milk. In future, I would use a stronger flavouring agent, and perhaps activated charcoal in addition to food colouring to create a darker colour. I would also make sure the freezer door was closed properly! Bah! 'Til next time, thanks for visiting! Would you try black ice cream?

🍷👗👠💋💄🩸🥀

eat‧₊˚ ⋅ 𓐐𓎩 ‧₊˚ ⋅

✮ ⋆ ˚｡𖦹 ⋆｡°✩˚˖𓍢ִ໋🌷͙֒✧˚.🎀༘⋆୭ 🧷 ✧ ˚。ᵎᵎ🎀°❀⋆.ೃ࿔*:･🏡🏨🏚️

😘🤌

╱|、 (˚ˎ 。7 |、˜〵 じしˍ,)ノ

✩°｡⋆⸜ 🎧✮

°❀⋆.ೃ࿔*:･

♡👩🏻‍🍳📖

👩🏻‍🍳🍜🍽️🌿✨

"૮₍ ˶•⤙•˶ ₎ა🍔

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Black Velvet Cupcakes October 21, 2023 · Prep Time:40 minsCook Time:15 mins Servings: 14 cupcakes Ingredients Black Velvet Cupcakes 1 Cup (132g) all purpose flour 3/4 Cup (150g) granulated sugar 1/3 Cup (38g) black cocoa powder 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1/4 Cup (60ml) vegetable oil 1 large egg, room temperature 1/2 tsp pure vanilla extract 1/2 Cup (120ml) full-fat buttermilk*, room temperature DIY recipe in notes 1/2 Cup (120ml) hot coffee or hot water Dye-Free Black Buttercream 1 Cup (226g) unsalted butter, room temperature 2 1/2 Cups (300g) powdered sugar 1/2 Cup (56g) black cocoa powder** 1 tsp pure vanilla extract 2 Tbsp whole milk, room temperature pinch of salt Instructions Make the Black Velvet Cupcakes Preheat the oven to 350ºF/177ºC and line a cupcake pan with 12-15 liners. Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. Pour the batter into the prepared cupcake liners (no more than ⅔ full) and bake for 15-18 minutes, until a wooden toothpick inserted comes out with just a few moist crumbs on it. Cool completely before frosting. Make the Black Buttercream In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in color, about 4 minutes. Scrape down the bowl and paddle, then add half of the powdered sugar. Mix on low speed until just incorporated, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, about 2 minutes, scraping down the bowl and paddle as needed. The buttercream will look dark brown at this point, but the color will darken significantly over the next several hours. See the recipe notes for storage instructions if you're not planning on piping the cupcakes the same day. Assembly Once the black velvet cupcakes are completely cooled, frost them with the black buttercream. *DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. **Black Cocoa Powder: It’s important to use the darkest black cocoa powder possible to achieve a black color. Here’s the brand I used in this recipe. Make Ahead Tips: The black velvet cupcakes can be made ahead and stored at room temperature, covered with plastic wrap, for up to two days. Alternatively, they can be stored in an airtight container in the freezer for up to two months. The black buttercream recipe can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. It will get significantly darker after 24 hours. When you’re ready to use it, bring it back to room temperature and re-mix with your stand mixer on low speed to bring it back to frosting consistency.

⠀⠀⠀⠀⠀⠀⠄⡏⠀⣿⡿⠀⠈⡣⠀⠀⡆⠀⡇⢆⣹⢻⡐⢡⠎⣼⢁⡜⢤⢡⢐⣄⠸⣝⡜⣤⢃⢼⣙⠚⡭⢳⡂⣀⢀⡨⢀⡀⢀⣂⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢰⠅⡟⡄ ⠀⠀⠀⠀⠀⠀⠀⠡⠀⣌⡲⠀⠀⡤⠀⠀⣃⠀⣋⠰⣰⢻⢄⣣⣾⠼⠷⠚⠛⠉⠉⠉⠉⠉⠉⠛⠛⠺⠮⣵⣠⠓⢢⣌⣲⣴⣔⡐⠐⡂⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢸⡃⡏⠀ ⠀⠀⠀⠀⠀⠀⠰⣣⢀⣿⢻⠀⠀⠄⢒⣤⠿⠒⠛⠶⣭⡿⠚⠉⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠉⣻⠛⠉⠁⠉⠙⣷⡀⢂⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢈⡅⣿⠠ ⠀⠀⠀⠀⠀⠀⢸⠄⢇⣽⣪⠈⠀⠒⡟⠁⠀⠀⠀⠀⠈⠣⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠘⠃⠀⠀⠀⠀⠀⠘⡇⠎⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠘⡐⣿⠡ ⠀⠀⠀⠀⠀⠀⢸⢟⢡⣏⣚⠀⠀⠌⣇⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢀⣿⠈⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢈⠃⣿⠡ ⠀⠀⠀⠀⠀⠀⢘⠊⠒⣻⣻⠀⡀⣠⠿⣄⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠈⠀⠑⢷⡁⠀⠀⠀⠀⠀⠀⠀⠀⠀⠘⠆⣽⢃ ⠀⠀⠀⠀⠀⠀⠀⣯⠒⣻⡁⠀⣠⠋⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠹⣄⠀⠀⠀⠀⠀⠀⠀⠀⢰⢀⢺⡃ ⠀⠀⠀⠀⠀⠀⠠⣽⡱⢿⢎⣴⠃⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠹⣄⠀⠀⠀⠀⠀⠀⠀⢸⡣⠔⡅ ⠀⠀⠀⠀⠀⠀⠀⡝⠘⣿⣸⠇⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢹⡄⠀⠀⠀⠀⠀⠀⢸⡇⢺⡆ ⠀⠀⠀⠀⠀⠀⠀⡇⠜⣱⡏⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢿⠀⠀⠀⠀⠀⠀⠨⡭⢨⡇ ⠀⠀⠀⠀⠀⠀⠀⢠⡞⣽⠁⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠸⡆⠀⠀⠀⠀⠀⢸⣃⢒⡇ ⠀⠀⠀⠀⠀⠀⠀⢸⣜⡟⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⣷⠀⠀⠀⠀⠀⠸⠦⠁⠇ ⠀⠀⠀⠀⠀⠀⠀⢸⣿⠃⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢹⣶⡶⣲⠆⢢⠸⡣⢐⠋ ⠀⠀⠀⠀⠀⠀⠀⢸⣿⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠘⣿⣿⡂⡤⠘⠨⡔⡩⠂ ⠀⠀⠀⠀⠀⠀⠀⢸⡇⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⣿⣿⠀⢀⣀⡤⠤⠤⠤⠀⠀⠀⠀⠀⠀⠀⣠⣤⣤⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⣿⣿⠂⠆⣘⢸⡒⣴⡃ ⠀⠀⠀⠀⠀⠀⠀⢸⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢈⡭⠚⠉⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠹⠿⠋⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢻⣿⢢⢀⣝⠐⣨⢔⡅ ⠀⠀⠀⠀⠀⠀⠀⡿⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⡰⠋⠀⠀⠀⠀⠀⣀⣀⣀⡀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢸⣿⢺⣰⠺⡀⡾⠔⡂ ⠀⠀⠀⠀⠀⠀⢰⠇⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⣰⠁⠀⠀⠀⠀⣴⣿⢟⠹⣿⣿⣿⣶⠄⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠈⣿⢹⢴⢨⠀⠟⡁⠆ ⠀⠀⠀⠀⠀⠀⡾⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢠⡇⠀⠀⠀⠀⠀⠙⠻⠿⠶⠿⠿⠟⠋⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠘⡢⢓⠘⠀⠳⡐⢇ ⠀⠀⠀⠀⠀⢰⡇⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢸⡇⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢰⡶⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢡⣄⠐⠀⢠⣷⠸ ⠀⠀⠀⠀⠀⡾⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢳⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⡴⠃⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠈⢿⢸⠄⢘⡳⠙ ⠀⠀⠀⠀⡼⠁⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢫⡀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⣼⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠈⢮⠂⢸⣐⠂ ⠀⠀⠀⡼⠁⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠁⠙⠀⠀⠀⠀⢀⣠⠤⠤⣤⡶⡖⡾⡄⠀⠀⠀⠀⢀⣠⡔⠒⠒⠒⠒⠲⠴⣖⡒⠒⠶⠂⠀⠀⠀⠀⠀⠀⠀⠀⠈⠗⠀⠄⠰ ⠀⢀⡞⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢀⣾⠉⡜⢸⡽⡝⡜⡸⣸⣫⠿⠽⠭⡽⠋⠀⠈⠑⠦⡀⠀⠀⠀⠀⠉⠲⢴⡒⠂⠀⠀⠀⠀⠀⠀⠀⠀⠘⠀⠀⠄ ⢀⡾⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠰⣿⢸⠁⡇⡇⡇⡇⣇⣇⣇⣀⣠⠤⡼⠥⣀⡀⠀⠀⠀⠈⠀⠀⠀⠀⠀⠀⠀⠈⠲⢄⡀⠀⠀⠀⠀⠀⠀⠀⠸⠀⠥ ⣼⠁⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢀⣤⣷⣞⣶⡿⢿⡿⡟⡟⡛⢿⠉⠉⠁⣇⠀⠀⠉⠲⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠙⢦⡀⠀⠀⠀⠀⠀⠀⢧⠀ ⠇⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢰⡇⠀⠀⠀⠀⠀⠀⠀⠀⠁⢠⡟⢠⢀⡇⡌⡇⠁⡇⢃⠘⡆⠀⠀⢹⡀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠑⣄⠀⠀⠀⠀⠀⠘⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⣇⠀⠀⠀⠀⠀⠀⠀⠀⠀⡾⢀⠇⡸⢠⠃⡇⢀⢹⠈⡄⢻⡀⠀⠀⢳⡀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠈⠣⠀⠀⠀⠀⠀⠐ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢹⣀⣀⣤⠤⠤⠴⠶⠖⠲⡇⢸⢀⡇⠘⢰⠃⠈⠈⡇⢰⠘⡗⠒⠒⠒⠶⠶⠦⠤⠤⣤⣤⣄⣀⣀⡀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢠ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⣠⡶⠟⠋⠉⠀⠀⠀⣀⣀⣀⣠⢤⣿⡈⠀⡇⡆⢸⠀⡇⠀⡇⢸⢸⠓⠀⠀⠀⠀⠀⠀⠀⠀⢀⡀⠀⠈⠉⠛⢿⣦⡀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠘⠀ ⠀⠀⠀⠀⠀⠀⠀⢠⣿⣏⡀⣠⠤⠖⠚⠛⠛⠩⢁⠉⢀⠂⠬⡇⠀⢣⢡⠸⡀⡇⢠⡇⢈⢸⡖⡫⠝⣹⠆⠀⠀⠀⠀⠈⠉⠛⠲⠦⣄⣠⣿⣿⠆⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠂⠀ ⠐⠢⠄⠆⠲⠒⠖⢾⣿⣿⣿⣿⣶⣦⣄⣀⣀⣄⡂⠌⠂⠤⣀⡇⠆⢸⣸⡄⣇⢱⠘⡄⢹⠀⣷⢵⣋⠁⠀⠀⠀⢀⢀⣀⣠⣦⣼⣿⣿⣿⣿⡿⠠⠤⠤⠦⠶⠴⠒⠀⠀⠀⠀⠀⠂ ⠀⠀⠀⠀⠀⠀⠀⠈⠹⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣷⣿⣷⣿⣾⣿⣿⣾⣾⣿⣿⣶⣶⣿⣿⣾⣶⣶⣶⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠿⠛⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠹⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠛⢿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡏⠀⠀⢀⠠⠀⠈⡀⠄⠂⡀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠘⢿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡟⠿⠀⠀⠀⢳⡿⢻⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡿⠃⠀⠀⠀⠀⠀⠄⠂⠀⠄⠂⠄⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢙⠻⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠷⠀⠀⠀⠀⠀⠀⠰⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡿⠋⠀⠀⠐⠈⢀⠡⠀⠄⠈⠠⠈⠠⠀⠠⠀⠀⠀⠀ ⠀⠀⡀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠉⠻⢿⣿⣿⣿⣿⣿⡿⠟⠁⠀⠀⠀⠀⠀⢀⠀⣰⣿⣿⣿⣿⣿⣿⣿⣿⣿⡿⠟⠉⠀⠀⠄⠈⢀⠈⠄⠀⠈⠀⢈⠀⠡⠀⠂⠐⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⡀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠉⠙⠻⠿⣿⣿⣿⣿⣧⣶⡀⣤⣴⣿⣿⣿⣿⣿⣿⣿⣿⡿⠟⠛⠁⠀⠀⠀⠀⠀⠀⠐⠀⠈⠀⠀⠁⠀⠂⠈⠄⠐⡀⠘⠀⠀⠀⠀ ⠐⠠⠁⠄⠂⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢀⡀⠀⢘⠻⠿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠿⠿⠋⡀⠀⠀⠀⠀⠀⠀⠀⠀⠐⠀⠀⠀⠀⠂⠀⠁⠀⠁⠀⠠⠀⠐⠀⠀⠀⠀

Tuesday 4 October 2016 DIY Blackaroni and Cheese! My ingredients were... Black Skull Pirate Pasta, 250g Butter, I would guess 30g Milk Grated Gouda cheese, 200g Plain flour Wilton black gel food dye, 1/3 tsp This made enough for two good sized servings. I boiled the pasta in hot water for 8 minutes, then drained it. I mixed the ingredients for the cheese-sauce in a separate pot, then when it appeared cheese–sauce-like enough, I added a small dollop of black gel food dye from Wilton.

cook 👩🏻‍🍳ִ ࣪𖤐♨

(>᎑<๑)/♡

✮ ⋆ ˚｡𖦹 ⋆｡°✩

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A Spooky Black Velvet Cake Recipe October 5, 2022 Halloween lovers: black velvet. The cake layers are pitch black, super moist and decadent, naturally colored, and taste just like the delicious shell of an Oreo cookie! Paired with my favorite dye-free black buttercream recipe and lambeth piping, this black velvet cake is a real stunner. It’s elegant and a little eerie all at the same time, which makes it the perfect Halloween party cake! Turns out that lambeth was the perfect choice to turn this black velvet cake into a spooky showstopper. I used the black buttercream to fill and stack the cake, crumb coat it, and frost it with a smooth buttercream finish. After chilling the cake until the frosting was firm, I made a template for the garlands using this same parchment paper technique from my cherry chip cake recipe. Then, I used the following piping tips to decorate: Wilton Tip 6B for the shell border around the bottom + top edges Wilton Tip 4B for the shell border above the bottom 6B shell Wilton Tip 104 for the ruffle garlands Wilton Tip 32 for the overlapping shells below the garlands 100% dye-free layers of velvety black cocoa cake and black chocolate buttercream dressed up with lambeth piping for the perfect mix of elegance and spookiness. Prep Time:45 minsCook Time:32 mins Servings: 15 slices Ingredients Black Velvet Cake 2 Cups (265g) all purpose flour 1 2/3 Cups (340g) granulated sugar 2/3 Cup (80g) black cocoa powder 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 Cup (120ml) vegetable oil 2 large eggs, room temperature 1 1/2 tsp pure vanilla extract 1 Cup (240ml) full-fat buttermilk*, room temperature DIY recipe in notes 1 Cup (240ml) hot coffee or hot water Dye-Free Black Buttercream 2 Cups (452g) unsalted butter, room temperature 5 Cups (600g) powdered sugar 1 Cup (112g) black cocoa powder** 4 Tbsp whole milk, room temperature 2 tsp pure vanilla extract 1/4 tsp salt, or to taste Instructions Make the Black Velvet Cake Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. Pour into prepared cake pans no more than 2/3 full and bake for 32-36 minutes, until a toothpick inserted comes out clean. Cool completely before frosting. Make the Black Buttercream In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in color, about 4 minutes. Scrape down the bowl and paddle, then add half of the powdered sugar. Mix on low speed until just incorporated, then add the rest of the powdered sugar. With the mixer still in the off position, sift in the black cocoa powder and add the vanilla, milk, and salt. Mix on low until all ingredients are thoroughly combined, about 2 minutes, scraping down the bowl and paddle as needed. The buttercream will look dark brown at this point, but the color will darken significantly over the next several hours. See the recipe notes for storage instructions if you're not planning on frosting the cake the same day. Assembly Once the cake layers have cooled completely, level them to your desired height. Fill and stack the layers with black buttercream, then crumb coat the cake with more black buttercream. Refrigerate the crumb coated cake for 20-30 minutes to let the frosting firm up. To create the design pictured, use the black buttercream to create a smooth finish on the cake, then refrigerate it for at least 30 minutes. Use the rest of the black buttercream to create lambeth piping (feel free to use this tutorial as guidance). Accent the lambeth piping with round black sprinkles where desired. Notes *DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. **For the darkest black buttercream, you’ll want to use extra dark black cocoa powder. This can also be used for the cake portion of the recipe.

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╭ - 💋 - ♡ ℳυɦ ℳυɦ ℛℴℛʸ ∂σєѕ нєя ¢нσяєѕ ⊂💄⊃ ¹ ² ³ ღ ‘『🍽️』ѕнℯ'∂: ' Test! ' : тιмє тσ яєѕт! ☻┆∞ ♡ | credits to Angxlic / CL0EBELA on roblox if used in any games! |

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Made by Mich 👩🏻‍🍳👩🏻‍🍳

Hi! I hope you're having a great day! Here's a homemade ice cream recipe (THAT ACTUALLY WORKS) ! (˶ •́◡•̀ ˶) 1) Get a cup or bowl or whatever you'd like 2) Get some Heavy Whipping Cream and fill it up as much as you'd like (The more you put the more you get to eat) 3) Get some pure vanilla extract and add as much as you want (Don't add too little, otherwise no taste. But not too much or else too sweet) 4) This is optional, but if you want, get some flavoring to flavor your ice cream! I tried this with strawberry syrup and this was soo good 5) Mix it up A LOT and stir 6) When you are ready, put it in the freezer. The longer you put it in the more frozen it will be! I did this overnight and it turned out not too frozen so I guess I recommend over-night! That's all, thank you ε(´｡•᎑•`)っ 💕 I will be sometimes posting some good food recipes if they actually work! I will not post much, but you can find some of my recipes at .cookingfun

Hi guys! This is .cookingfun here! This is not a "recipe" but it's a really good food combo that I love! 1) Get a croissant (preferably a butter croissant, those are so much better!) 2) Slice it open! 3) Get some ham and some cheese (whatever type you'd like!) 4) Put the ham and cheese inside your croissant 5) OPTIONAL! For those who like mayo, I recommend putting some in! It's so good Now enjoy your ham and cheese croissant! Search up ".cookingfun" for more! <3

Hi! I hope you're having a great day! Here's a homemade ice cream recipe (THAT ACTUALLY WORKS) ! (˶ •́◡•̀ ˶) 1) Get a cup or bowl or whatever you'd like 2) Get some Heavy Whipping Cream and fill it up as much as you'd like (The more you put the more you get to eat) 3) Get some pure vanilla extract and add as much as you want (Don't add too little, otherwise no taste. But not too much or else too sweet) 4) This is optional, but if you want, get some flavoring to flavor your ice cream! I tried this with strawberry syrup and this was soo good 5) Mix it up A LOT and stir 6) When you are ready, put it in the freezer. The longer you put it in the more frozen it will be! I did this overnight and it turned out not too frozen so I guess I recommend over-night! That's all, thank you ε(´｡•᎑•`)っ 💕

The best apple snack Ingredients: 1-2 apples ½ - 1 Teaspoon of cinnamon Steps: First you need to cut the apples in 8 equal parts Then you have to coat the apples equally with cinnamon ( 1 tsp for 2 apples and ½ tsp for one apple) Lastly, you have to put the apples in the oven at 180°C/ 356°F in the oven for 20. The apples are soft in the inside and the taste resembles an apple pie filling. It’s also low calorie.

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♡o。.╯﹏ ¢нєf яємι ρяєραяιиg fσσ∂ ♪ 👩‍🍳 ﹏╰ єχαмρℓє 〃 ˋ ☆ﾐ ∂єℓι¢ισυѕ ! 🍳 ┆﹏ ˇˇ ˇˇ ╰

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2017/05 How to Make Goth Ice Cream at Home May 12, 2017 — This “goth” ice cream is not made with food coloring. Instead, it gets its deep, dark color from activated charcoal, making it very unique indeed. How to Make Goth Ice Cream at Home Posted on May 12, 2017 Vanilla Mint Activated Charcoal Ice Cream 2 cups heavy cream 1 cup milk 2/3 cup sugar 1/4 cup activated charcoal 1 1/2 tsp vanilla extract 1 1/2 tsp peppermint extract In a small saucepan, combine heavy cream, milk and sugar. Bring to a simmer, stirring to dissolve the sugar. When sugar has dissolved, remove from heat and whisk in activated charcoal, vanilla extract and peppermint extract. Transfer to a bowl or large measuring cup, cover with plastic wrap and refrigerate until cold. When mixture is cold, pour into your ice cream maker and freeze as directed. Freeze churned ice cream for at least an hour before scooping to firm it up. Makes about 1 quart.

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sakura 🌸grape 🍇

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I wuv smoothes! My hooman always makes me the bestest ones with the yummiest fruits. Today, I'm gonna tell you about four of my favorite smoothes that are not only delish, but also super healthy! **Watermelon ** * 2 cups watermelon chunks (I like to use the sweetest part, near the rind) * 1/2 cup plain Greek yogurt * 1 tablespoon honey * Ice cubes (as needed) **Raspberry** * 1 cup fresh raspberries * 1/2 cup frozen pineapple chunks * 1/2 cup coconut milk * 1 tablespoon chia seeds * 1 tablespoon honey **Blueberry** * 1 cup fresh or frozen blueberries * 1/2 cup plain Greek yogurt * 1 tablespoon honey * 1/2 cup unsweetened almond milk * 1/2 teaspoon vanilla extract **Peach** * 1 ripe peach, diced * 1/2 cup plain Greek yogurt * 1 tablespoon honey * 1/2 cup unsweetened almond milk * 1/4 teaspoon cinnamon powder There you have it, four delicious and healthy smoothe recipes from a pug's perspective! Enjoy, and don't forget to share some with your furry friends! Woof woof! <3

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