#Raspberry Chocolate Mousse Tart recipe

[licoriceismyworld]

#apple #cinnamon rolls #tomato #soup #vegan #pecan #tarts #avacado #chocolate #mousse #doughnuts #recipes #Instagram #bread #oats #peanut butter #raspberry #cake

[3000s]

💐 spring recipes

working on my spring list of recipes i wanna tryyyy, i'm starting with desserts but i'll add my drinks list next, don't forget to join my pinterest recipe collab board if you haven't already!

🍰 sweets + desserts:

vanilla lavender cupcakes with honey buttercream

strawberry & rose petal ice cream

lemon lavender sugar cookies

strawberry crunch cheesecake

rhubarb rose popsicles

strawberry rose snickerdoodles

white chocolate floral bark

raspberry & rosewater kulfi with toasted almond sprinkles

strawberry panna cotta with lemon shortbread

rose & pistachio kheer pudding

elderflower panna cotta with macerated strawberries

lemon & elderflower curd

tea jellies

rose milk popsicles

baked lavender blueberry donuts

earl grey & vanilla bean mille feuille with lavender

orange cream cheese cake

lilac dream cheesecake

lemon lavender loaf cake

rose cardamom shortbread cookies

strawberry rose cake donuts

double strawberry sugar cookies

earl grey tea truffles

lemon yuzu & matcha tart

citrus rose thyme loaf cake

rose custards

lychee rose cake

honey chamomile panna cotta

strawberry pistachio elderflower mousse cake

cherry blossom matcha doughnuts

cherry blossom petit fours

raspberry lemon & orange spring cheesecake

lavender thyme & white chocolate scones

rose & pistachio tres leches

rose tiramisu

sweet lilac bloom rolls

apricot chamomile cream popsicles

lavender sorbet

#txt #recipes

[pokeheadcannons97]

could i suggest arven, penny and nemona with a s/o who likes baking for them? ty ^.^

pairing: Penny x reader, Arven x Reader, Nemona X Reader

content - {The trio with a significant other that likes baking for them!}

[genre] - fluff, pure fluff

[warnings] none

words: 467 total, nice and short

Arven

He’s no stranger to the baking aspect of cooking, it being a nice change of pace for special celebrations or a late night sweet tooth. So he too enjoys baking for you.

Though since the two of you have been dating, he’s kinda shy-ed away from baking since he noticed you enjoyed doing so for others and more eagerly, for himself.

He gives you honest critiques on your sweet treats when you ask him, and even offers to bake with you when you can’t seem to get a certain recipe to come together quite right.

His favorite things that you bake are usually your sweets such as chocolate mousse cake, or the cheesecakes of any flavor.

Mabosstiff's favorite are your Pokemon friendly oatmeal cookies in the shape of himself. He usually bites the heads off first.

The two of you are absolute units when it comes to holidays like Christmas or Valentines Day. This past holiday the two of you baked up a storm the days leading up to it, and the faculty, Nemona, and Penny were all very much appreciative, and ate every last crumb!

Nemona

This girl, she never really stays still for long. But you have discovered the offer of baked items makes her stay put at least for a little while.

She's usually looking over your shoulder when you're using your decorating things like cupcakes and cookies and more often than not a single finger is slowly wiggling it's way to the edge of the bowl to swipe a dollop greedily.

She's honestly a bottomless pit too, all that exercise and battling that she does can work up quite the hunger. So you make sure to have her favorite items like cookies, and malasadas since they're easier for her to carry and take off with like a Greedent.

She doesn't really know a lot about baking, more so used to the cooking aspect, but she will try her best! You need an ingredient you forgot? She's on it. Getting tired from stirring? That butter is as good as fluffy.

Taste tester? She volunteers without hesitation. She will try anything that you make with a smile on her freckled face with glee.

Her Pawmot really love the Apricorn fritters that you make! And just like his trainer, he eats A LOT.

Penny

Penny may not say it out loud, but she ADORES sweets. Her favorites that you make are the simpler items like chocolate chip cookies or puddings of any flavor.

She works a stressful job at the Pokemon League, so when you come by with a container of freshly baked chocolate cookies?

She feels like she could marry you on the spot and weep tears of joy at the act of love from you.

Will offer suggestions on what to bake when you're at a loss at what to make. She has a bunch of food creators that she's followed on Pokegram just for that.

Her eeveelutions favorites are usually anything the same color as them oddly enough. Blue birthday cake icecream sandwiches for your Glaceon, Strawberry shortcakes for Flareon, Blueberry Pies for Vaporeon, Lemon Curd Cupcakes for Jolteon, Elderberry Cobbler for Umbreon, Ube Rolls for Espeon, Mint Chocolate Cakes for Leafeon, and Raspberry Tarts for Sylveon.

You had your work cut out for you, and usually saved each individual favorite treats for their birthdays. Your hand is usually very sore from all the baking.

#pokemon x reader #penny x reader #pokemon scvi #pokemon arven x reader #pokemon nemona x reader

[strawberry-lemonade-kisses]

Sweet Like Sugar

I finally get to use this banner!! 

Gn!Reader

The doorbell chimed with the arrival of a new customer, diverting your attention away from the fingerprints staining the glass case of pastries. “Good afternoon!’ you greeted the woman, tucking the rag you were using into the strings of your apron as you rounded the counter. ‘Good morning, or no. It’s afternoon now isn’t it? How are you?” The woman greeted you with a bright smile, almost as bright as her hair. It was a beautiful shade of baby pink, and the tips looked like they were dipped in limes. It was a striking difference but it worked so well for her. Like a cool summer day, when the sun was out and beating, but the wind was at the perfect speed. Perfect is how you felt describing her. “I am very good today, How are you?” She smiled, her eyes disappearing behind her joy at your reply. ‘I’m wonderful. It’s such a beautiful day out and I am off of work today so I can go out and enjoy it, I’m very happy.” She trailed off, eyeing the display of confectionaries and sweets you had lined up and plated to look most appetizing. “Have you been here before? We have samples up top in these little cases” You pointed out the round cases with lids facing the outside. “I haven’t. Do you recommend anything?” She looked up at you through the cases, shocking green eyes staring right at you with the brightest smile. You were convinced she was the physical embodiment of a sunny summer day in a flower field. “Well on a day like today when the sun is shining and I'm assuming you are spending it outside I would recommend something light, refreshing. We have our personal fruit tarts which are accompanied with an apricot glaze, which really makes the flavors stand out. We have a few different mousses, this month we are showcasing our strawberry mousse, which has White chocolate pearls inside of it and sits atop a vanilla shortbread cookie. However, if your going out and don’t plan on snacking immediately I wouldn’t do that. Mousses don’t hold in hot weather.” You had to stop and breathe watching as she looked at the display you were just pointing at, the small round personal tarts topped with fruits and glazed to hell and back. the copious amount of mousses and other sweets was a bit overwhelming, especially on a first visit. “I think I’ll do a fruit tart, a strawberry mousse, and the orange melon mouse.” She smiled walking further down the display towards the cakes and loaves of bread. “Do you make all of this?” She questioned, glancing back at where you were boxing up the treats, careful not to ruin the glacage on the mousses. “My team and I do it. Some recipes are mine so I try to do those but it's overall a team effort.” She nodded, walking over to where you were placing the box down at the register. “Are you the owner?” you chuckled. “That would be nice, but no. I’m just the head of most products. Like the head chef of a restaurant.” She nodded along with what you were saying. “Are you allergic to anything?” She shook her head. “Perfect stay here real quick” You ran into the back going to the small tray of prototypes you had made earlier that morning. Taking a couple with you back to the front you presented them. “I’m working on flavor profiles for next month. These are summer berry macarons. This is the blueberry with a blueberry actually in the middle, raspberry, blackberry, and salmonberry. I’m gonna let you take these home with you. I made them this morning but there are too many and you seem fond of sweets. Plus, you keep letting me ramble about them.” You smiled, feeling the anxiety settle in your palms as you fumbled to close the box properly after adding the macarons to it. She was still smiling as you looked back up, eyes watching carefully as you finished struggling with the box and turned to the register. “You're as sweet as the pastries are. Thank you!! I can’t wait to try them I will definitely be back to let you know what I think.” You tried to breathe through the brush you could feel creeping up at the compliment. Numbly going through the motions of checking her out and handing her the receipt. “I look forward to hearing your reviews. Hopefully, it's 5 stars across the board.” She smiled. “I’m more than sure that it will be. With all the care you seem to put into it I'm sure they are wonderful. What’s your name so I can make sure to ask for you in case you aren’t here again.” “Y/N” “Well Y/N” she picked up the box. “I’m Mitsuri. I look forward to seeing you again. Thank you again for all of your help. You’re a doll!” She cheered, giving a final wave before disappearing out the doors in a flurry of pink and green.

#Mitsuri #mitsuri kanroji #mitsuri x reader #mitsuri x you #mitsuri x y/n #mitsuri scenarios #kny hashira #kny mitsuri #love hashira #kanroji x reader #kny kanroji #kanroji x you #kanroji mitsuri #kny x reader #kny x y/n #kny x you #strawberry writing #kai writes sometimes

[docholligay]

In terms of the extra hour - actually, I would love to have a Doc Talks About Food! A long while back, you'd talked about the Polish Princess cake you liked and linked to a recipe; I bookmarked it and finally made it a few months ago. It was fabulous! I'm losing my sweet tooth these days, and I really appreciated how rich the cake was, rather than sugary. Any more recommendations for not-too-sweet desserts? (4/4)

Fuck, is that Polish Princess not such an amazing cake? It is SO much work, but it is what I conceive as the perfect idea of a cake, for people named Doc who are me.

I can certainly do a more detailed Doc Talks about Food type thing if you have some specifics, but I'll give some broad spectrum stuff!

I really, really recommend Rose Levy Beranbaum's books. I have both the baking bible (Where the Polish Princess come from) and the cake bible. I do not change her recipes. I have no notes. What could I possibly fucking say? The woman invented reverse creaming. She's been knighted by the Swiss government. She's won three James Beard Awards. The best I can do is shut up in her presence.

She also cooks to what is sometimes called a "European palate" by which is meant "Not as ungodly fucking sweet as recipes from the US and Canada tend to be" I don't know that I agree that this is strictly speaking European, but A) I don't want to get into the hows and whys of SOME North Americans because I very much risk coming off as "I'm not a regular American, I'm a cool American" an attitude I despise*, and B) WHo the fuck cares, call it whatever, we all go into death alone. If searching for a "european palate" helps you find a less sweet recipe, well, we got what we wanted.

She does NOTHING the easy way. If you want an easy dessert, you do not go to Rose Levy Beranbaum. The number of times I have been in my kitchen SCREAMING "WHY ARE THERE 86 STEPS TO CREAMING THIS FUCKING CAKE, ROSE??" and then eating it and going, "Oh. That's why." and I'm going to do it again, I promise. You WILL notice if you skip her steps. So annoying, but so true.

From the baking bible I recommend and have made:

The Polish Princess

Raspberry Mousseline

Chocolate Hazelnut Mousse Tart

White Christmas Peppermint Cake

Marble in reverse

From the Cake bible I recommend:

Golden Grand Marnier Cake

Golden Butter Cream Cake

Bavarian Cream

Chocolate Chip Charlotte

I can only assume the rest of the recipes are solid also, but her recipes are such an undertaking I only make them a few times a year. So I haven't gotten through either book, really. I should make more of an effort.

Also, you can usually cut down the sugar in a recipe by anywhere from 30% to half, depending on the source. There are some sources I trust more than other for a less-sweet product, but really the standard is, annoyingly and of course, make ti the way they tell you to the first time and then adjust.

ANyway, happy to answer anything else!

*Regrettably, when it comes to food: I am not a regular American, I'm a cool American. I will take my cigarette and stand against the wall but in the same breath I will say there are plenty of garbage foods in other countries also. But also, Americans (and Canadians) : You Can Do Better. Both of you can shoot me, it's fine.

[helenfletcher]

These easy, No Bake Mini Chocolate Caramel Truffle Tarts for Valentine's Day Dessert or any day consists of a chocolate press in crumb crust, homemade caramel and the same truffle filling used in our Chocolate Chocolate Truffles so popular at the bakery. These six tarts can also be made ahead. You won’t believe how easy the basketweave is to make. It gives such a sophisticated and elegant appearance to this special dessert and you don't need to be a professional to pull it off. Everyone will think you bought it at an upscale bakery. Other Special Valentine's Day Treats Chocolate Strawberry Mousse Torte Nutella Fudge Hearts No Bake Chocolate Raspberry Truffle Tarts Chocolate Truffle Raspberry Curd Tart Tropical Shortbread Cookies Painted Cookies Why You Need to Make this Recipe They are so easy to make and it looks so professional. These can be made ahead and held in the fridge or frozen and thawed. te The basketweave is simply straight lines made with a basketweave tip. If you're not into piping, just pour the warm ganache over the caramel. Everyone loves an individual dessert made just for them. Valentine's Day is ideal for showing love wit a special dessert. Last, but not least, they taste amazing! Recipe Ingredients Caramel FRONT ROW: Unsalted butter, vanilla and corn syrup BACK ROW: Water, sugar and heavy cream Corn Syrup, an invert sugar, will ensure the caramel doesn't granulate and get grainy. One granule of sugar left in the cooked caramel can turn the whole batch grainy. The chocolate I use is is #811 Callebaut Callets. They look like chocolate chips but are pure chocolate. There are many places to purchase this online. Crumb Crust FRONT ROW: Powdered Sugar, cocoa BACK ROW: Graham Cracker Crumbs, unsalted butter Chocolate Truffle Filling FRONT ROW: Unsalted butter, vanilla, granulated sugar BACK ROW: Semisweet chocolate, heavy cream Corn Syrup, an invert sugar, will ensure the caramel doesn't granulate and get grainy. One granule of sugar left in the cooked caramel can turn the whole batch grainy. The chocolate I use is is #811 Callebaut Callets. They look like chocolate chips but are pure chocolate. There are many places to purchase this online. Either Dutch cocoa or natural cocoa can be used but the Dutch cocoa will give a deeper color to the crust. When it comes to cocoas my article Cocoa Fundamentals Natural vs. Dutched tells you all about it. Be sure to see the recipe card below for the exact ingredients & instructions. Step by Step Instructions Please see my Caramel - A Building Block of Pastry post for step by step photos as well as a great deal of information on the subject. Step 1. Place the dry ingredients in the processor bowl. Step 2. Process to mix completely. Step 3. Pour into a bowl and add the melted butter. Mix with a fork until the crumbs are well coated with the butter. Step 4. Press 35 grams firmly along the sides of the each tart pan. Step 5. Press 15 grams into the bottom of the pan. Step 6. Fill with about 3 tablespoons of caramel. Step 7. Place the cream, sugar and unsalted butter in a sauce pan for the caramel and bring it to a simmer, about 180°F. Make sure it is steaming but do not boil. Step 8. Add the chocolate and vanilla and submerge them under the hot cream. Let it sit for a few minutes for the chocolate to melt. Step 9. Stir until the chocolate is completely combined with the cream mixture. Make sure you get into the corners of the pan. If using a whisk, do not whisk hard or air bubbles can be incorporated. Step 10. Pour 2 tablespoons ganache on top of each caramel layer leaving about 1/8 to 1/4 inch for the basketweave. Chill the tarts until the chocolate layer is firm. Step 11. Lay out the remainder of the truffle filling on a clean sheet tray. Cover with plastic wrap and leave at room temperature to set up but still be able to be piped. Step 12. To start the basketweave, fill a piping

bag fitted with a basketweave tip with the reserved chocolate truffle and pipe about 4 horizontal lines from one side to the other. Step 13. Turn the tart 90° so the previous horizontal lines are now vertical in front of you. Step 14. Pipe a second set of 4 horizontal lines across the vertical ones. Step 15. Turn the tart 90° again so you are always piping horizontally. Pipe one last set of 4 lines across the vertical ones. This will close up any of the ganache below from showing. Step 16. Finish the edge of the tart by piping a ribbon around it or any other finish you wish. Refrigerate or freeze until needed. Thaw in the refrigerator, preferably covered overnight. To release the tarts, let them sit at room temperature for a bit and slide the side down. Place a metal spatula between the bottom of the crust and the removable bottom. If the tart is cold enough, it will pop right off with a twist of the spatula. Otherwise, go under the tart with the spatula and lift it off. Recipe FAQs Why is caramel runny Depending upon the use of the caramel, the temperature can register from 215°F for caramel sauce to 315° for hard caramels. It is important to use a thermometer and take the caramel to the correct temperature. My post, Caramel - A Building Block of Pastry tells you all about it. How can I make leftover caramel thinner for a sauce Depending upon the amount left over add cream to the existing caramel and heat it together. Add cream a bit at a time to thin it out. Remember, it will thicken up at room temperature or when cold. What is a chocolate truffle A chocolate truffle is a candy made with a base of chocolate and cream and other ingredients such as sugar and butter. See my post on Chocolate, Chocolate Truffles. Truffles can be made with dark, milk or white chocolate and flavored many ways. Expert Tips These six tarts are made in 3 1/2" tart pans with removable bottoms to easily release. They are extremely rich and bigger size are not needed. Make sure the best ingredients are used. By this I mean heavy cream - lesser creams won't work the same - real chocolate not chocolate chips. Press the crumbs firmly into the tart pans so they don't crumble when released.. Caramel can be made weeks ahead and refrigerated. Reheat very gently to liquify again. Do not overheat or it can become harder. A basketweave tip can be found wherever pastry tips are sold. If you're not sure of your piping skills, practice on a piece of waxed paper. A tip here is to look where you are going, not at the piping itself. The key to piping is to apply even, steady pressure to the bag. It is best to use a disposable piping bag as opposed to a plastic bag as they can easily and quickly stretch out of shape. The excess truffle mixture to be piped must be completely free of even the tiniest bit of unincorporated chocolate or it will clog the piping tip. Leave the excess truffle mixture at room temperature to use the next day. Refrigerating it will make it too hard. If it becomes hard at room temperature, pop it in a 200*F oven very briefly to soften it enough to pipe. Storage and Freezing Instructions The tarts can be made ahead and stored in the refrigerator for at least five days. Be sure to cover them, as chocolate easily picks up any odors in the fridge. They can also be frozen up to a couple of months. Freeze the tarts on a tray uncovered until hard. Wrap well afterwards. To thaw, place them in the refrigerator overnight. To Serve Serve at room temperature to let the full flavor of the chocolate and caramel come through. Raspberry Sauce along with a few fresh rashperries or caramel sauce drizzled on the plate complete the presentation. For Your Chocolate Pleasure If you love these No Bake Mini Chocolate Caramel Tarts, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thanks. I appreciate your help. No Bake Mini Chocolate Caramel Tarts

These easy, No Bake Mini Chocolate Caramel Truffle Tarts for Valentine's Day Dessert or any day are not only easy, they can be made ahead. The basketweave design on top is so easy, you won't believe it. Everyone will swear these came from a bakery - and they did mine! 3 1/2" tart pans with removable bottomsCandy Thermometer# 48 basketweave piping tipDisposable piping bag Caramel - this can be made ahead1 cup water1 1/4 cups granulated sugar (250 grams)1/2 cup corn syrup1 cup heavy cream4 tablespoons unsalted butter (60 grams)2 teaspoons vanillaChocolate Crumb Crusts1 1/3 cups graham cracker crumbs* (140 grams)3 tablespoons cocoa, dutch preferred (17 grams)1/4 cup powdered sugar (30 grams)10 tablespoons unsalted butter, melted (145 grams)*If using whole graham crackers, process them to make crumbs. Chocolate Truffle Filling1 cup heavy cream4 tablespoons unsalted butter (60 grams)1/4 cup granulated sugar (50 grams)10 1/2 ounces semisweet chocoalte (300 grams)1 teaspoon vanilla CaramelThere will be more caramel than needed but it can't cut down further. Add a bit of cream and heat it with the caramel for a delicious caramel syrup. Place the water, sugar and corn syrup in a 2-quart saucepan.  Stir over heat until the sugar is dissolved completely.  Bring to a boil; wash the sides of the pan down with a natural bristle pastry brush dipped in cold water, then boil without stirring until the mixture becomes a medium golden color.Off heat, immediately add the butter and stir until it is melted.  Pour the cream in all at once and stir.  If some of the cream lumps up don’t worry.Return to medium high heat and bring to a boil.  Boil to 235°F on a candy thermometer.Cool in the pan.  Do not stir at this point.  Allow to come to room temperature.  Refrigerate for longer storage.Chocolate Crumb CrustsEither Dutch or natural cocoa can be used. The Dutch cocoa will make a darker crust, which is why I recommend it but either is fine. Sift the cocoa and powdered sugar together in a medium bowl. Add the graham cracker crumbs and whisk together. .  Add butter and toss with a fork until crumbs are completely coated.  Spray the center of the tart shells.  Press 35 grams around edges (about 1/4 cup loosely packed) and 15 grams (about 2 tablespoons) in the bottom. If the caramel was made ahead and is not spreadable, microwave briefly to soften it. Spread 2 tablespoons in the bottom of each tart. Set aside.Chocolate Truffle FillingIn a medium saucepan, bring the cream, butter and sugar to a simmer over medium heat.  Whisk gently to make sure butter is melted and sugar is dissolved.  If it is not, reduce heat and continue whisking until all is mixed and mixture is very hot, but not boiling - about 180 degrees on a candy thermometer.   Remove from heat;  Submerge the chocolate under cream mixture and let sit for about 5 minutes. Stir with a rubber spatula to incorporate most of chocolate. Change to a   whisk and whisk gently to smooth out remaining chocolate but not so enthusiastically that you form a lot of air bubbles.Using a rubber spatula, go around all the bottom edges of the pan to make sure all of the chocolate is incorporated.  This is extremely important when finishing the tart. If there are even teeny tiny lumps, it will not bode well as they will stick in the piping tip. Pour 2 tablespoons of chocolate truffle filling over the caramel. Place in refrigerator to set up for several hours or overnight.  Lay out the remainder of the filling in a rimmed pan. Place plastic film directly over the filling and leave at room temperature for several  hours or overnight.  It needs to be soft enough to pipe but firm enough to hold its shape. If it becomes too firm, place it in a 200°F oven very briefly to soften it Fit a pastry bag with a #48 basketweave tip.  Starting at the top of the tart, pipe 4 straight lines from left to right about 1/2 inch apart.  Turn the tart 90° (1/4 turn) and, again, starting at the top pipe another set of straight lines left to right 1/2 inch apart.

  Lastly, turn another 90° (1/4 turn) and pipe the last set of lines.  You will now have the basketweave design.  Last, finish the edges of the tart with a ribbon design or another of your choice. To Serve:  Place in the cooler to firm up briefly if making ahead.  Store in the refrigerator; but serve at cool room temperature.  This can be made several days ahead as long as it is protected from odors in the refrigerator or it freezes well if covered.     There is always an abundance of photos to guide you in the post. As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour.  These six tarts are made in 3 1/2" tart pans with removable bottoms to easily release. They are extremely rich and bigger size are not needed. Make sure the best ingredients are used. By this I mean heavy cream - lesser creams won't work the same - real chocolate not chocolate chips. Either Dutch or natural cocoa can be used.   Dutch is preferred for its darker color. Press the crumbs firmly into the tart pans so they don't crumble when released..  Caramel can be made weeks ahead and refrigerated. Reheat very gently to liquify again. Do not overheat or it can become harder. A #48 basketweave tip can be found wherever pastry tips are sold.  If you're not sure of your piping skills, practice on a piece of waxed paper. A tip here is to look where you are going, not at the piping itself.  The key to piping is to apply even, steady pressure to the bag.  It is best to use a disposable piping bag as opposed to a plastic bag as they can easily and quickly stretch out of shape.  The excess truffle mixture to be piped must be completely free of even the tiniest bit of unincorporated chocolate or it will clog the piping tip.  Leave the excess truffle mixture at room temperature to use. Refrigerating it will make it too hard. If it becomes hard at room temperature, pop it in a 200*F oven very briefly to soften it enough to pipe.  If you're not into piping, simply pour the chocolate truffle filling to the top of the caramel filled shells.  It will taste every bit as good.     DessertAmericanchocolate caramel tarts, Chocolate Tarts, easy to make

#BLOG_INDEX #INDIVIDUAL_DESSERTS #RECIPE_INDEX #TARTS

[christophervickers]

The Quintessence. Five layers of delicate chocolate sponge nestled in rich dark chocolate icing. A cake made in the entremet style––in French cuisine, it historically referred to small dishes served between courses, but in modern times refers to small, elegant desserts. Merriam-Webster defines quintessence as “the fifth and highest element in ancient and medieval philosophy that permeates all nature and is the substance composing the celestial bodies.” A bold name for a cake. Or maybe tongue-in-cheek––playful in a spritely way. Fol Epi Bakery and Cafe’s head pastry chef, Brian Bradley, is both. He may deny it, of course. Like many minds practicing and working to perfect pastry, direct fanfare seems low on his list of necessary ingredients.

Fol Epi Bakery and the attached restaurant, Agrius, are located behind a Beaux-Arts style façade at 732 Yates Street in Victoria, BC. Walking through the brick archway of Fol Epi, you immediately see the bakery’s offerings lining the curved plexiglass case like a fancy duke’s spread for a visiting monarch. Croissants and pain au chocolat shine with a buttery glow. Danishes glisten with house-made raspberry jam and candied-apricot shavings. A tower of palmiers like intricate cookie bows. Chocolate eclairs dotted with edible flowers. Raspberry mousse cakes, little circular towers made stable with golden sponge. And many more delights that expand with the seasons and specific holidays. “Seven days a week, and it’s always fresh,” Bradley says with a pained look, “so you can never catch up.”

The alarm blares its familiar drone. 3:15 a.m. Bakers start work at 4:00. The oven, big as a compact European car, has four separate compartments and wakes up to a timer of its own. Bradley greets the Fol Epi work day with a hot oven and the need to defrost and tray-up batch upon batch of cookies. After checking his list of specialty orders, the real baking begins. Numbers fluctuate with the seasons, but the typical first baking push of the morning has him and another baker putting out a dozen Quintessence, eighteen butter tarts, sixteen strudels, eight raspberry cakes, a dozen lemon tarts––the list goes on. He’ll be bouncing around the kitchen overseeing multiple bakers as they all pump out wave after wave of pastry and confections. Bradley is on his feet problem-solving and “tweaking recipes” according to subtle changes in humidity or ingredients for the next twelve hours.

“It all turns out a little bit different each day even though everything is accurately measured,” he says. Unlike cooking, where dishes can often be corrected or saved midway through if an element is going wrong, Bradley notes that there’s a point of no return with baking, “There’s no correcting, that’s a big difference with pastry.” An accomplished pastry chef leans into years of practice and fine-tuning.

Bradley decked out in his pressed chef whites and apron, moves through the bakery of Fol Epi like the head elf conducting the orchestration necessary to make Christmas happen. His short-cropped brown hair frames a cherubic face, save for his five o’clock shadow. Bradley’s brown eyes sparkle with a Puckish glint, seemingly weighing the proper measurements of people and situations. As he bakes, he moves through the multitude of processes, keenly aware of what needs to be done next. This focus on detail is tempered with a deep sense of play. As a server squeezes past him through a small space, he may chirp, “Excuse me, my little mugwump.” He rattles off nicknames: Whippersnapper, Crispy Critter, my Little Duckling, or calls everyone Dear. Popping out from the bakery section to the chrome spaceship of the espresso machine, he may ask the barista for a drink called a “Purple Elephant” or a “Cold and Pissed Off.” These tiny rockets of expression can change the entire orbit of a stressful restaurant shift for Bradley’s fellow co-workers.

Brian Bradley was born in Nanaimo, a small-town close to the southern tip of Vancouver Island. Born in 1968, he was the sole boy in a family with four sisters. “Two are in heaven, two are alive,” he tells me with the earnestness of a boy scout. Though he has memories of baking in the kitchen with his mother and many sisters and fondly remembers his grandmother’s “excellent pies,” Bradley wasn’t initially enamoured with the deep creativity and practice he would later find in professional kitchens. His curiosity as a child grew from reenvisioning his surroundings.

“I was really curious. Mom was a nurse, so I’d play with syringes. I’d make little rockets.” He was also drawn to electronics. Retooling RadioShack’s 100-in-one kits to rig up a transistor radio and lighting panels with a working bank of switches to illuminate a cardboard-walled fort under his bed. In elementary school, his fellow students marvelled at a working fan and lightbulb he installed in the depths of his wooden desk. “Yeah, I was curious about how things worked, so maybe that’s where the baking came in. There’s so much science in baking.”

In 1986 as a “geeky little grade 12 without a jean jacket with Mötley Crüe patches,” Bradley began a sojourn as a dishwasher that would have him studying the art of cooking and working in restaurants for the next thirty-five years. He successfully got his Red Seal in cooking in 1991. To obtain the prestigious certification, he had to complete a formal apprenticeship program of three years, which consisted of 5,000 hours of work experience and three six-week blocks of technical training. After years of cooking in restaurants, Bradley began honing the craft of baking, and after 8,000 hours of work experience, he challenged the exam for his Red Seal in baking. Successful, he continued to expand the codified craft of baking at large-scale operations like the tourist-choked tea room, Murchie’s and did a long stint as the pastry chef behind the tweed curtain at Oak Bay’s fine dining establishment, the Marina Restaurant. Eventually, an opportunity for a further degree of creative control arose, and he took up the mantle of head pastry chef at Fol Epi. He has been putting out his classic-inspired twists on pastry there for the last eight years.

It’s 12:00 on a Saturday, a high point of indispensable production for Fol Epi’s baking day as well as the height of Agrius Restaurant’s brunch rush. Both award-winning businesses share a space and work tightly together. Brian Bradley’s territory as head pastry chef and “protector of the sweet realm” is a sizable open-concept bakery and kitchen right behind the storefront and counter of Fol Epi. A long narrow hallway connects the bakery to the hub of the entire complex, the dish pit and prep kitchen. Storage spaces and a series of walk-in fridges and freezers are shared by both businesses, all of which lead to the multiple cooking stations of the open-concept line of Agrius and the dining room. Away from the customer’s eyes, the thin hallway links all the aspects of these two restaurants. It’s further complicated by a vast wall of pickled preserves on one side and a tall shelf housing the various gadgetry needed to bake on the other. Midway down the hallway are swinging saloon-style doors leading to Agrius’ dining room. “Door!” is shouted whenever a server crashes through, arms full of teetering dirty dishes. At the end of the hallway, there is a blind corner with a concave mirror above it to help gauge when someone is speeding around. “Corner!” blares a prep chef, carrying a huge tray of cooked potatoes to cool in one of the walk-in fridges that is also at the end of the hall. Bradley and his team have to run this gauntlet with large trays of delicate desserts that need specific cooling and refrigeration times. No one working in a restaurant is moving slowly. Everyone is multi-tasking at least three things. “If there is one thing I could change about that place, it would be the hallway,” he says with a sigh.

Holidays like Halloween are when Bradley really lets the mad scientist out of the lab and into the kitchen. The ability to layer in an element of play in holiday baking has Bradley “trying to wow them. Kind of shock people a bit. Make something sort of absurd like a bleeding pastry,” he tells me, a wry smile creeping over his face. This “dry humour in the pastry” has manifested in such creations as a raspberry mousse cake that looks exactly like a human brain. Veins of bright red raspberry jelly running through it. A chocolate axe lodged in it, revealing a glimmer of sweet red horror. Cartoonish ghost-shaped meringues sit atop the lemon tarts, eyes and mouths ringed in a chocolate howl. Green matcha witch finger cookies and chocolate cakes like two ghoul’s bloodshot eyes. His creative and often humorous flourishes really come alive during the busy holidays.

On December 24th, after the big push of Christmas at Fol Epi a couple years ago, when all the retail and baking staff could finally take a brief breath out, someone jokingly put up a sign on the special-order board saying: 365 Days Until Christmas. I think that countdown is really happening in Brian Bradley’s head. When asked why Christmas seems so important to him, he says, “It’s just making things we like and childhood. Trying to make people happy. Yeah, I think deep down everyone wants to make people happy, right?”

[perdidit-vulpes]

me and my very long list of things i want to bake for august (and co ig) that i will eventually be giving to bun (non negotiable)

brownies, but with an actual recipe this time

pain au chocolat

that koi pond mousse cake

meringue cookies, specifically in matcha and chocolate

macarons, but without. almond flour. for yk. safety reasons. in theory any gluten free flour should work... right? tapioca flour shld be fine

red velvet white chocolate chip cookies

baklava, also without nuts (but is it really even still a baklava...)

anything w choux, once i actually get the confidence to try it ;;;

beignets

danishes. please for the love of fuck. lemon curd dain. (+ raspberry and cheese... and raspberry cheese that was also good)

jam tarts (kue nastar, in specific)

swiss rolls

chiffon cake. specifically i've always wanted to try it ;;;;;

meringue pie... maybe....

bread loaf, in the shape of a bunny

bread rolls (also in the shape of bunnies [they will be given together, as a large bunny and a lot of smaller bunnies])

cranberry filled rolls (i swear it's good)

popping boba (for funsies)

regular boba, but probably animal shaped. cats maybe...

every sweet item in genshin, including but not limited to,

lotus flower crisps

mint jelly

almond tofu

(berry?) mizu manjuu

this very specific flavour and texture combo i imagine tea break pancakes to be

+ probably more i can't think of rn

-----

chicken soup dumplings

[askwhatsforlunch]

Raspberry Chocolate Mousse Tarts

Apparently, today is World Chocolate Day, the perfect excuse to indulge in these silky, crunchy and fruity  Raspberry Chocolate Mousse Tarts. They look fancy and taste delicious, but are so simple to make it would be a shame not to! Happy World Chocolate Day!

Ingredients (serves 4):

1 cup heavy whipping cream

2 long peppers

4 ounces dark chocolate

3 tablespoons all natural cocoa butter

1/2 cup almond meal

1/4 cup pecans

1/4 cup almonds

2 tablespoons packed dark brown sugar

dark chocolate, for shaving

24 large fresh raspberries

Heat heavy whipping cream  with long pepper in a small saucepan until simmering. Pour over dark chocolate in a medium bowl. Let stand, a couple of minutes, then stir energetically with a rubber spatula, until chocolate is completely melted, and mixture is smooth and shiny. Chill in the refrigerator, 1 hour. 

Melt cocoa butter in a small saucepan over low heat. Remove from heat.

Line a small tray with parchment paper. Grease four pastry rings or squares with a little cocoa butter and place onto parchment paper. Set aside.

In a food processor, combine almond meal, pecans and almonds. Process until nuts are coarsely chopped. Add dark brown sugar and cocoa powder, and porcess on low speed, gradually adding melted cocoa butter, until mixture just starts coming together. Divide mixture between the four pastry rings, and press firmly to form an even layer. Place tray in the refrigerator, to chill, half an hour.

Remove long pepper from the cooled ganache. With an electric mixer, beat chocolate ganache on high speed until a pale brown colour, light and fluffy. Divide whipped chocolate ganache between the four patry rings and arrange into an even layer, smoothing the top with the back of a spoon. Return to the refrigerator, to chill, at least an hour.

Run a knife around the edges of the pastry rings to losen them, and gently release each tart into a serving plate. Shave dark chocolate one one side of each tart, and garnish other side with six fresh raspberries.

Serve Raspberry Chocolate Mousse Tarts immediately.

#Recipe #Food #Raspberry Chocolate Mousse Tarts #Raspberry Chocolate Mousse Tart recipe #Chocolate Tart #Chocolate Tart recipe #Pie and Tart #Long Pepper #Whipping Cream #Heavy Cream #Dark Chocolate #Chocolate Ganache #Whipped Chocolate Ganache #Peacans #Almonds #Almond Meal #Cocoa Powder #Cocoa #Cocoa Butter #Pure Cocoa Butter #Raspberries #Fresh Raspberries #World Chocolate Day #Dessert and Cake

[veganfoody]

Vegan Chocolate Mousse Raspberry Tart (almost raw)

#vegan #food #recipe #tart #chocolate #mousse #dessert #yummy #delicious #vegan diet #veganism #dates #almonds #oats #raspberries #raspberry #submission

[cognitosclowns]

your food asks always make me so happy SO WHAT DO YOU THINK THE GANG (and your robot husbands) FAVORITE CHRISTMAS-TIME TREATS??

AWE FUCK <3333 IM SO SOFT THIS IS ADORABLE

SFW BELOW

tw : food and baking mentions!! Also brief alcohol mention!!

WEEEE THIS IS GONNA BE FUN <333

Reagan

Christmas was never that big?? Like Rand wasn't a great cook it was usually just,, going out to eat, if anything.

<3 she really likes chocolates though - like specifically chocolate truffles? She always buys herself one of those big La Suissa chocolate box-bags to munch <33

OH HER FAVORITE IS HAZELNUT CHOCOLATES <333 she'd probably adore Ferrero Rocher <3

Brett

WHAT DOESN'T HE EAT DURING THE HOLIDAYS-

LISTEN BAKING IS HIS HAPPY PLACE <333 HE COLLECTS RECIPES AND BAKES CONSTANTLY.

plus then <333 his house smells like christmas, its fantastic <333 all the sugary goodness

if he had to pick, its gotta be a classic! Chocolate Chip Cookies <333 with these Big Chunks of dark + milk chocolate?? Like the cookies are MASSIVE and GOOEY and you feel full after eating like,, half of one BUT HE LOVES THEM <333

Gigi

MOUSSE CAKE, MACARONS, JUST,, ALL BAKED GOODS. Wheat and Butter and Sugar can never go wrong <33

She loves super dense, fudge-y desserts?? Like cake so dense and fluffy and buttery that it feels like your mouth is being cemented shut.

she has a tradition of stopping by this,, Small Bakery near where she used to live and buying WAY TOO MUCH LMAO.

She goes in for one, maybe two things and gets distracted because,, who can say no to fresh baked eclairs that just popped out of the oven <3

<3333 her favorite is this,, Super Dense Cheesecake?? She can feel her arteries closing up, its decadent. She coats it in Raspberry Sauce and Ganache and has never looked happier.

Glenn

<3333 you wouldn't guess it but he's very good at baking - as the youngest, he was too young for a long time to go out with his Siblings to their parties so instead he'd watch his mum cook!!

<3 usually its either pumpkin or sweet potato pie??? The farmers down the road always had them for cheap so his mum would snag a few for both christmas and halloween!!!

IF NOT THEN <333 yule log yule log he swears his mother used to put crack in there bc,, no matter what he does he can't make it taste the same as hers!!

he's also a sucker for cider <3 he purposefully stops by a local orchard to pick out apples and makes it himself!!!

Andre

TURKISH DELIGHTS <3333 some of his only happy memories of Christmas were when him and his siblings would make towers out of them while waiting for dinner to finish cooking <33

SO NOW HE JUST MUNCHES THEM DURING THE HOLIDAYS BC,, IT GIVES HIM THAT NICE COZY FEELING. No nuts or anything inside, just plain sugar-dusted Rosewater Turkish Delights <333

On that note he'd probably like any,, gummy candies. Like not specifically christmas but he'll absolutely be munching down on some Gummy Bears and Jellybeans during the holidays <33

Myc

I HC that he eats kinda like a Gelatinous Cube?? Like he just Shoves it into his orb hard enough and it,, pops through and disolves?? Not directly associated to this ask but,, Yknow lmao

<333 HARD CANDYYYYY. Especially like,,

this is one of the rare moments he'll swap into a human form to eat smth because,, the experience of shoving a bunch of Ribbon Hard Candy into his mouth and crunching is fantastic.

OH FUCK,, he'd totally love like,, Liquor Hard Candy?? <3333

JR

I don't know why but he strikes me as a Mincemeat Tart kinda guy?? Its the only thing that he goes out of his way to get during the holidays <33

Alternatively if he's feeling super nostalgic and wants to wallow in self pity, he'll go to that Dinner him and Rand used to go to.

Back before Rand got hitched, that was their christmas tradition?? They usually worked through the holiday season to get a leg up on Other Shadow Organizations and stuff but,,, after everything was finished up?? They'd head to the diner and order a Massive Cherry Pie to celebrate a good year. (yes JR always footed the bill but its still one of his last good memories of Rand)

AB

THIS IS ALL CONSIDERING HE UPGRADED HIS MOUTH TO BE ABLE TO TASTE OKAY? OKAY

he says he ''''''DoESn'T LiKe cAnDY''''' but he's still gonna get caught sneaking mints from the Sweets Bowl <3

ITS,, Cold-Sugary?? The flavor of mint is just <33 he adores mint and Christmastime means he's completely surrounded by it.

I love the idea of him having a massive sweet tooth but being too Prideful to admit it, so he just,,, steals baked goods and candies from ppl at random intervals. Little bastard <3

#GUH <333 all of them spending the holidays together??? #like at Brett's place bc its massive?? #AB myc and andre all catch eachother trying to sneak into the kitchen and steal some of Brett's cookiedough to munch on early #a silent bond of Christmas Food Thieves #gigi will straight up make Buttercream Icing and eat it with a spoon <3 BECAUSE THAT IS EVERYONES DREAM and Gigi will live that dream #idk why i like the idea of AB having a massive sweet tooth but being too High and Mighty to admit it?? idk it feels cute <33 #brett spends most of the 23rd baking and some of the 24th <333 nobody is allowed in the kitchen except maybe reagan if he needs a hand lmo #christmas #holiday season #food tw #alcohol tw #brett hand #gigi thompson #andre lee #myc #magic myc #reagan ridley #glenn dolphman #alpha-beta #robotus alpha-beta #jr scheimpough #GHUH THIS WAS SUPER CUTE <33 WHAT THE FUCK #sfw #fluff #ab also eats mint chocolate chip iceycream on christmas <333 and andre thinks hes nuts bc Who Eats Cold Shit On Christmas >:( What The Fuck #sndsmnd he thinks it should be a crime #GUH <333 Brett making Reagan hand-made chocolate truffles bc he knows she likes them?? sobs loudly #inside job #ab and myc both love the sensory experience of Crunching Hard Candy thats their solidarity smdnsmd #nonbinary solidarity they both love Breaking Their Teeth On Liquor Drops

[syflove]

VEGAN CHOCOLATE MOUSSE RASPBERRY TART (ALMOST RAW)

https://www.lazycatkitchen.com/vegan-chocolate-mousse-raspberry-tart/

#recipes #sweet #tarts #vegan #chocolate #mousse #raspberries #food #photography

[pajama-nerd]

Probably the most ambitious thing I've ever done in my life

This sunday (Halloween 2021), I will be presenting to a small group of my friends, a nine course meal.

Why?

Because fuck the bourgeoisie, that's why.

Seriously, though, it's very elitist, and I've always wanted to eat a multi-course meal, but it's always been way too expensive. My latent desire for this was so strong, I even put a fancy party into a D&D campaign simply so I could trot out an imaginary nine-course meal.

And one day I decided, 'y'know what? Fuck it. I'ma do this.'

And I'm friends with a bunch of enablers, so here we are.

Lemme tease you with some imagery, here.

For the hors d'oeuvres: Caviar and Creme Fraiche Tartlets

And we're heathens with uncultured palates, so we probably not going to be able to tell the difference between the $300 dollar an ounce stuff and the $25 a jar stuff, which is why we're only paying $25 for the fish eggs.

For the appetizer: Bruschetta

Simple, light, easy, still a little more exotic than our every day poor person tastes. I wish I could just...have bruschetta whenever. It's delicious.

Anyway, next up is the soup: Butternut Squash and Apple Soup

Never had it, but damn I'm looking forward to trying it.

And now the salad, and I got a little fancier here, I think:

Grilled Watermelon and Feta Stacked Salads

Not usually a big fan of watermelon, honestly. I like watermelon flavored things, but then of course, that's a concentrated flavor with lots of sugar, and then you have actual watermelon, and it's a watery let down with seeds. But I'm looking forward to this.

For the Fish (which in the D&D campaign was actually Hydra filet in Aioli Sauce arranged on the plate so that it looked like a Hydra):

Roasted Halibut with Garlic Sauce

(Not a great picture, but for some reason the photographer centered the picture on the salad? idk, the halibut was barely in frame and still manages to look delicious)

And now for the Main Course: Roast Hare with Raspberry Thyme Sauce on a bed of Rice with Roasted Delicata Squash and Lady Apples.

Now, this is a frankenstein recipe, because there are frankly not that many recipes for Roast Rabbit. The rabbit recipe itself doesn't come with a picture, because the recipe comes from like, ye olden homestead dayes. And the raspberry Thyme sauce I (thankfully) copied off of a chicken recipe that apparently no longer exists (thank goodness for foresight). And Rice is self explanatory, but!

It's gonna be delicious, y'all.

Then of course, the palate cleanser: I went with a Raspberry Sorbet

Before the dessert: Chocolate Toffee Mousse

Gorgeous.

And last but certainly not least, because aside from the fish and the rabbit, this was the most expensive thing on the whole menu:

For the Mignardise: An Elegant Apple Tart

Look at this. Look at it.

Is this not the most pretentious thing you've ever seen in your life?

I'm gonna make the fuck out of this thing.

Fuck you, rich people.

I'm touching your stuff.

#nine-course meal #food #ambitious endeavors #roast hare #apple tart (tart is right you fucking hussy)

[dessert-my-sweet-mais-oui]

White Chocolate Cheesecake Mousse with Raspberry Compote

This no-bake, creamy, decadent white chocolate cheesecake mousse recipe is swirled with raspberry-rosemary compote. It’s gluten-free, silky and sweet, tart and delicately hinted with rosemary essence.

From: Dessert, My Sweet? Mais Oui! - Dessert Recipes

#dessert recipes #chocolate #raspberry #mousse #food photography #desserts

[forineffablereasons]

How about pie?

“did you know -” crowley hiccups, grinning broadly as he slides his dessert across the table to aziraphale - “did you know i invented apple pie?”

aziraphale laughs, just a bit too loudly for the distinguished dining room. he’s halfway through his slice of mousse cake, rich and heavy on his tongue; the last few bites of crowley’s apple pie will serve beautifully in contrast. “you didn’t,” he says. “i know you didn’t, because i did.” 

“pffft,” crowley blows a raspberry at him. “no you didn’t. i was right here in england, 13-wotsits. 1341? or was it 1314? tartys in applis. that blasphemous poet fellow wrote it down for me.”

“that wasn’t apple pie, not really,” aziraphale protests. “it had raisins in! no self-respecting apple pie has raisins in.” 

“lots of apple pies have raisins in! what about - the austrian wotsit. apfelstrudel, that’s got raisins in.” 

“and it’s a strudel, not pie. believe me darling, i know my pies.”

“then what did you invent?”

“tarte tatin, obviously. france - what was that, 1881? the obvious precursor for apple pie.”

“1881!” crowley puts on a mocking voice, though it’s undercut by how hard he’s laughing. “that’s a tarte, not pie.” he goes back to his normal voice, pointing his fork enthusiastically in aziraphale’s direction. “you don’t think anybody used my pie recipe without raisins for five hundred years? i think i win this one, angel.” 

“well, you would think that, wouldn’t you.” aziraphale finishes the mousse cake and pulls the remainder of crowley’s pie toward him, miracling the vanilla ice cream it came with to something a little higher quality, flecked with the tell-tale dark speckles. he gets a bite onto the fork, a small bit of apple and crust with the ice cream over it, and offers it up to crowley’s mouth, who takes it more out of habit than anything else. 

“mm. that ice cream is an improvement,” he says absently before frowning. “what are you doing mussing about apples anyway? hasn’t that always been sort of my thing? serpent of eden, apple of knowledge, et cetera and so on?”

“what are you, possessive? please. apples are autumnal. they’re - rebirth, and so on. humanity can’t just sit out on apples just because god picked on them in the beginning.” 

aziraphale takes a bite for himself, then passes another to crowley, who hums and leans in a little closer. he always did have a fondness for apples, aziraphale thinks, divvying up the last bites so that crowley will get the better one. 

“all right,” he concedes, very magnanimously. “you can have apple pie. but i did invent chocolate chip cookies.”

“oh, pffffft,” crowley says, accepting his final bite of pie, “we both know perfectly well that i -”

that is quite enough of that, aziraphale thinks. neither of them invented kissing, but perhaps they could both share credit for this - this vanilla-tinged, smile-edged kiss, muffling a protest before melting into affection: the perfecting of kisses. 

someone has to, after all. 

#good omens #ineffable husbands #darcy writes ineffably #this isn't really spooky but the pie prompt got me #Anonymous #darcy answers

[witchkitch]

Recipe Index

Savory Mind Body and Soul Immunity Soup (vgf) Positive Prosperity Rainbow Veggie Pizza (v) Healing Love Grilled Romaine & Vegan Parm Salad (vgfr) Vegan Smoked Salmon Two Ways (vgfr) Purifying Love Vegan Scallops with Spring Veg (vgf) Feel Better Soup (vgf) Spooky Skull Protection Pot Pie (v) The Werewolf Veggie Burger (v) Tortilla Bats and Salsa (vgf) Roasted Halloween Vegetables (vgf) The Vampire Veggie Burger (v) Healing Owl Grilled Cheese (v) Pomegranate Quinoa Stuffed Squash (vgf) Protected Prosperity Parsnip & Apple Soup (vgf) Spooky Magic Pumpkin Cauliflower Alfredo (vgf) Harvest Moon Spiral Vegetable Tart (vgf) Best Love Beet & Black Lentil Borscht (vgf) Raw Stuffed Mushrooms & Rosemary Garlic Cream (vgfr) Best Detox Quinoa Rolls (vgf) Autumn Butternut & Brussels Sprout Harvest (vgf) Gratitude Green Bean Casserole (v) Magic Stuffed Butternut Squash (vgf) Prosperity & Protection Pumpkin Mac & “Cheese” (vgf) Peace & Protection Spinach Avocado Dip (vgf) Cleansing Roasted Asparagus with Abundance Sauce (v) Melting Sweet Potatoes & Maple-Pecan Sauce (gf) Healing Herb Roasted Root Vegetables (vgf) Beet Wellington (v) Health & Strength Corn Chowder (vgf) Fresh Start Fig & Wild Mushroom Ravioli (v) Renewing Raw Beet Ravioli (vgfr) Protection Potpie (vgf) Grilled Peach Summer Salad (v) Super Blue Blood Moon Roasted Cauliflower (vgf) Fresh Start Marinated Baby Vegetables (vgf) Spring Veg Saute & Chickpea Chive Mash (vgf) Vegan Beltane Burgers (vgf) Abundant Love Asparagus Quiche (vgf) Zucchini Tomato Protection Bake (vgf)

Sweet Full Moon Glamour Vegan Whipped Cream (vgf) Protection & Grounding Chocolate Avocado Pudding (vgfr) Self Love Quick Caramel Sauce (vgf) Self Love Coconut Raspberry Ice Cream (vgf) Heart Healing - Mind Clearing Vegan Nutella (vgf) Blockage Breaking Vegan Caramel Sauce (vgf) Ethereal Love Easy Apricot Crisp (vgf) Quick Abundance Cinnamon Roll in a Mug (v) Aura Healing Detox Dark Chocolate Bites (vgfr) Energy Balance & Boost Banana Cinnamon Rolls (vgfr) Grounded Abundance Peanut Butter Mugcake (v) Powerfully Glamorous Princess Cake (vgfr) Super Easy Apricot Coconut Glamour Bites (vgfr) Protected Attraction 화전 (Pan-Fried Sweet Rice Cakes) (vgfr) Full Moon Lavender & Lemon Cheesecake (vgfr) Grounded Strength Chocolate & Earl Grey Torte (gf) Strawberries & Chamomile Whipped Cream (vgf) Perfect Love Black Tea Poached Plums (vgf) 4 Ingredient Prosperity Pumpkin Fudge (vgf) Easy Protection Cinnamon Apple Chips (vgf) Blood Pact Protection Raspberry Cups (vgf) Pumpkin Rice Cake (vgf) Strawberry Witch Finger Cookies (vgf) No Bake Pumpkin Pie Bites (vgf) Red Wine Poached Pears (vgf) Protection Pumpkin Snickers Bars (vgf) Ground Yourself Detox Cookies (vgf) Abundant Apple Pie Cookies (v) Chocolate Pumpkin Cups (vgf) Magic Black Forest Brownie Cheesecake Sundae (vgf) Magic Pumpkin and Ginger Jam (vgf) No Churn Pumpkin Spice Ice Cream (vgf) Frosted Protection Pumpkin Cookies (vgf) Vampire Bite Cupcakes (v) Grounding Black Sesame Macarons (gf) Lovely Buckwheat and Yogurt Apple Cake (vgf) Spirit Protection Pumpkin Pie Parfait (v) Spirit Healing Maple Pumpkin Fall Harvest Trail Mix (vgf) Abundant Love Mason Jar Lid Strawberry Pies Strawberry Self Love Truffles (vgf) Love Repair Raw Tiramisu (vgfr) Aura Protection Pumpkin Pie Caramel Cups (vgf) Perfect Pumpkin Cinnamon Rolls (v) Cranberry Pistachio Shortbread Patient Heart Dark Chocolate Raspberries (vgfr) Clear Thinking Gingerbread Cookies (vgf) Overcome Anything Cranberry Sauce (vgf) Yule Scones Chia Chai Overnight Oats (vgfr) Cleansing Confidence Caramelitas (vgf) Grounding Love Meringue Mushrooms (vgf) Vegan Bûche de Noël (v) Yule Log Cake (gf) Cranberry Bliss Bars (vgf) Blockage Break Almond Espresso Cookies (vgf) Gingerbread Abundance Bundt Cake (v) Purified Love Tropical Fruit Salad (vgfr) Abundant Love Pots de Crème (vgf) Fresh Start Ginger Fig Tart (vgf) Loving Pistachio & Rosewater Cake (vgf) Protected Beginning Cardamom Pear Cake (vgf) Good Fortune Fruit Tart (vgfr) Self Love Orange Chocolate Mousse (vgf) Chocolate Matcha Butter Cups (vgfr) Strawberry Elderflower Scone Cake (vgf) Rose & White Chocolate Shortbread (vgf) Jasmine Apricot Glamour Macarons (gf) Pastelitos de Guayaba (Guava Cheese Pastries) (vgf)

Bread and Butter Divine Growth Vegan Yeast-Free Flatbread (v) Amaranth Honey Bread Negativity Banishing Black Hamburger Buns (v) Pumpkin Dinner Rolls (v) Protecting and Purifying Vegan Butter (vgfr) Cinnamon Vanilla Sunflower Butter (vgf)

Salts and Condiments Citrus Salts (vgfr) Healing Herb Salts (vgfr) Banishment Beet Ketchup (vgf) All-in-One Magical Vegan Parmesan Cheese (vgfr)

Elixirs Witch’s Best Brew Caramel Macchiato (vgf) Simply Magic Sparking Apple Pie Sangria (vgf) Pumpkin Spice Protection Bedtime Brew (vgf) Mermaid Lemonade (vgfr) Protection Pumpkin Spice Old Fashioned Soda (vgf) Prosperity Pumpkin Pie Brew (vgf) Glamour Irish Cream (vgf) Vegan Glamour Eggnog (vgf) Winter Solstice Brew (vgf) Sweet & Calm Lavender Almond Milk (vgf) Homemade Limoncello (vgf) Non-Alcoholic Limoncello (vgf) Spring Prosperity Tarragon Soda (vgf) Protect & Purify Pink Lemonade (vgf)

Reference Lists Edible Flowers Magical Properties of Nuts

Imbolc // Ostara // Beltane // Midsummer Lughnasadh // Mabon // Samhain // Yule

–

wip- updated 5/28/18 (all recipes are listed. menu type organization and FAQ coming soon)