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vaspider · 4 months

Note

Spider!! Hola :)

So I know I came back way too early this time but with this whole situation we lost sight that 2 of the affected family members will be having their bdays.

So, if you don't feel comfortable with us asking so soon for a boost I do come asking for a fool proof apple pie recipe.

We're short on money so gifts are out of the question, but I could make them something tasty, and they have always wanted to try apple pie.

There are many recipes on the internet but I need one even I, who have never baked a pie, can bake.

Hope it's not a weird petition, I just remembered you have valuable experience in the recipes department.

Thanks for taking time to read our ask, please stay safe!

If you're looking for foolproof, I would actually skip over Apple pie as a starting point & I would instead go for an apple crisp.

A crisp is much easier to make - pastry can be really finicky if you aren't familiar with how to make it, whereas a crisp you just mix together all the good stuff that makes a tasty topping and you are good to go.

Easy Apple Crisp

Ingredients

1/2c butter, cold (do not take out to soften like you would for cookies)

6 apples (Granny Smith, Fuji, Pink Lady, or similar. NOT RED DELICIOUS.)

2T granulated sugar

2t pumpkin pie spice (or cinnamon, if that's what you've got, but I find that using pumpkin pie spice is just... better... if you can)

2t lemon juice

1c light brown sugar, lightly packed

1c old-fashioned rolled oats

1c all-purpose flour (if using gluten-free flour, that's fine - you don't need to add xanthan gum for this recipe)

1/2c chopped walnuts or pecans

1/2c craisins (technically optional, but don't skip)

Pinch kosher salt

Equipment

2 medium-sized mixing bowls

Sharp knife

Cutting board

2 large spoons for mixing

1 small bowl for butter

Method

Wash hands thoroughly before beginning. You should do this every time you cook or bake, but especially this time, bc we will be handling a lot of the ingredients directly.

Cut butter into small cubes. Put into small bowl and place back into refrigerator to keep cold until needed.

Preheat oven to 350°. Spray 8" baking dish with non-stick cooking spray or grease with butter. Set aside.

Core and chop apples into large bite-sized pieces, about as big across as a nickel. Some people peel the apples. I don't. I think that's a lot of extra work to eliminate a great source of fiber & flavor. Place apples in one of the mixing bowls. Add lemon juice, granulated sugar, 1t of the pumpkin pie spice. Stir until combined, then pour into prepared baking dish.

If you prefer smaller bits, lightly chop the craisins. I like them full-sized, personally.

Put the rest of the ingredients except the butter - craisins, chopped nuts, brown sugar, flour, oats, 1t pie spice, salt - into the 2nd bowl and stir to combine.

Get the butter out of the fridge. Work it into the dry ingredients with your fingers until you have pea-sized crumbs. You can also use a fork or two knives for this or a pastry blender if you're very posh, but I really prefer using my hands. It's easier, and you get better texture, IMO.

Spread evenly over apple mix. Even it out a bit with the back of one of your mixing spoons. Don't leave any big gaps, but also don't press down on the mix at all.

Bake for 40-50 minutes or until the topping is golden brown and the apple/sugar mix bubbles up at the corners of the dish.

Notes

This recipe is specifically written with round amounts to make it easy to size up or down! You can halve this or double it. Doubling it should make about enough to fill a 13 x 9 casserole dish.

Make sure to adjust your cooking time if you adjust the size!

If you have small oven-safe bowls or ramekins, you can divide this between those ramekins instead. If you do this, DON'T heap up the topping higher than the top of the dish. It gets very easy to spill.

Like technically you don't HAVE to use the nuts or craisins but ... why would you want to skip those? THE FLAVOR!!

If you really prefer raisins I guess you can use those. I hate raisins, and also craisins add a tart element which makes the dish really delightful and more complex IMO.

You can make a crisp like this with lots of different fruit! This recipe works pretty much exactly the same if you substitute in 4-5c of blueberries, blackberries, raspberries, or pears. You may want to fiddle with the amount of white sugar or the spices, but yeah. Once you know this recipe, it's a good basic dessert recipe that you can use for a lot of fruit!

If using berries, make sure to rinse them very well with cold water and inspect for any spots of mold. Supermarket berries get moldly REALLY fast. If possible, buy berries from chain supermarkets the day you're going to use them, and check berries in the store. Open the containers, don't be shy. Nothing sucks more than wasting money from your grocery budget and realizing when you get home that you bought moldy berries.

Enjoy!

#my peasant roots let me show you them #baking

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violettduchess · 1 year

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hi there talented writer. I would love to request headcanons (3 or 4?) for the princes and them doing something with a small child (their son or daughter)

I'd love for it to be Leon, Luke, Gilbert, Silvio or Chevalier but I will leave the choices up to you!

Thank you!!!

A/N: Alright anon....here you go!! Sorry this took so long! I did them all 😉

Word Count: 1878

Leon

She has his hair. Wild locks the color of dark walnut that spill down her small back in a wavy cascade. You braid it every morning but by the end of the day, it has escaped its braided prison and curls with abandon. And so it is up to you or Leon to tame the wild beast with the best weaponry you have: a silver hairbrush and a dollop of oil.

It's his turn tonight. You walk into your bedroom, the night's book selection in hand, to find them on the bed. She sits cross-legged in front of him, telling a very detailed story about an adventurous ladybug she found crawling on the window of her room. Leon is carefully brushing her hair, fingers gentle as he works the brush through her dark tresses.

You pause, watching them. Her small hands gesture to punctuate her story, a perfect imitation of her father. He listens, nodding intently even though she can't see him. Her story is taken seriously and you love him so much for it.

He sets down the hair brush, running his hand over the soft fall of her hair. Knowing they are done, she spins around with the type of energy only young children can have, throwing her short arms around his neck. He embraces her, hugging her tightly before pressing a kiss on her dimpled cheek. She giggles and so he does it again, growling like a lion.

Her laughter fills the bedroom, bright and clear as wind chimes. "Papa!" Her voice is bubbly with glee. He kisses her and tickles her and she howls with joy. He tosses her onto the bed, still growling playfully, continuing his loving onslaught.

As she wiggles and giggles at her lion Papa, you sigh through your smile. Her hair is getting tangled and he'll have to brush it again.

Somehow you know neither of them will mind.

Luke

Your son, with his shock of bright red hair and wide green eyes, is the spitting image of his father. He has inherited Luke’s gentle nature, his easy-going smile and not surprisingly, his love for honey. You set the freshly baked bread down onto the kitchen table, watching the way two sets of moss green eyes light up with anticipation.

Setting a generous slice of thick, dark bread down on his plate, you push the honey jar toward your little guy. Enthusiasm fills him as he reaches for the prized jar and the little metal spoon nestled in it, when Luke’s large hand covers his gently.

“Let’s do this together, ok? Just like last time.” His son nods and with Luke’s help, carefully scoops out a spoonful of honey and then plops it onto his bread. His gaze darts to you and you nod approvingly, rewarded with a cherubic smile. Luke hands him the smaller, child-sized butter knife. “Like we practiced," he reminds his son gently.

The little boy nods, taking the knife and then very, very carefully begins spreading the honey across his bread. Luke watches, reaching out to help him with the rounded corners, words of encouragement and praise murmured whenever he lets go. The knife at times digs into the bread. Sometimes the honey is spread right off of it. But the bright light of pride shines in your son's eyes as he looks up, challenge conquered. “I did it!”

Luke smiles, pride mirrored in his expression as he nods, reaching out to ruffle the boy’s head with a large hand. “You certainly did. Now let’s eat!”

Gilbert

“Papa! Ich brauche Hilfe!” (Papa, I need help!) She races across the thick carpeting of your bedroom, dark hair flying behind her like a wayward banner. Gilbert has just finished pulling on his black leather boots, readying himself for a family excursion while you rifle through your drawers looking for a scarf.

“Slow down, Mäuschen,” he says gently, an undercurrent of laughter discernible to you in his words. He kneels with a grin as she skids to a stop in front of him, catching her breath long enough to point at her coat. It’s made of rich black wool with large, round, gold buttons, a perfect size for her little hands. “I need help. It’s not working!” She is a perfect, flustered combination of eager to get outside and frustrated that she needs to ask him for help.

“First of all,” he says, reaching for her hands. “It’s much easier to close the buttons if you are not wearing these.” He carefully pulls on the tips of her small black leather gloves, removing them from both hands and laying them on the edge of the bed. “Now, try again.” At first she looks at the gloves in dismay and you know from experience how proud she is of them and how long it probably took her to get them on. But she blinks her bright ruby-colored eyes and turns her attention back to the coat. Reaching up, she takes hold of one shiny button and holds the flap of the coat with the other hand. Several attempts later, the button isn’t through and she looks up, brow furrowed in annoyance. “It’s still not working.”

Gilbert reaches out, straightening her coat. “Try again. I’ll hold it still for you.” He keeps hold of the bottom of her coat, pulling so the material is now stiffer, less bendable. Again she takes the button between her small fingers….and this time slides it right through the buttonhole. She doesn’t celebrate yet. The job isn’t done. Determination shadows her young face as she does the same for the entire row of gold buttons. It’s only when the last one slides into place that she looks up with a smile ablaze with pride. “Geschafft!” (Done!)

He leans forward, pressing a kiss to the cool skin of her round cheek. “Toll gemacht, Mäuschen.” (Well done, little mouse) He stands, a loving hand lingering on her shoulder as she happily grabs her gloves and begins the process of pulling them on. His gaze finds yours, his smile warm with happiness. This could take a while.

Silvio

Your son is sitting outside on the terrace, the cobalt blue-tiled floor warm from the sun's rays. In front of him are several pots of paint which he is enthusiastically dipping his chubby fingers into before smearing them across the pages of white paper. You're sitting on the wicker chair nearby, one eye on him and one on the book you are reading.

This is the peaceful scene Silvio comes upon after returning from a meeting in the city. The familiar jangling noise of his clothing and jewelry alerts you both to his presence. Your son leaps up in a hurry, excitement thrumming through his body.

"Papa!" Silvio catches his colorful little hands by the wrists, a wry smile on his face. “Ah topolino, what happened to these?” He makes the little boy's hands wiggle back and forth to an eruption of giggles. “I’m painting, Papa. Come, paint with me!” Silvio releases his son who scurries back to his art. The child glances over his shoulder, eyes as bright as the sea in summer. “Papa?”

Silvio slides off the light, white coat he is wearing and then comes to where you are reading. He pretends to seriously inspect his son’s paintings as he slowly removes the golden rings from his fingers, one by one. You reach up, taking them from him and he flashes you a grin. “Keep a good eye on my treasure, tesoro.”

You resist the urge to roll your eyes at the bad word play but you cannot resist the smile that curves your lips as Silvio lowers his long body onto the tiles, leaning close to the boy with hair pale as dolomite and eyes blue as summer skies. “Now maestro, tell me, where do we need to paint?”

Chevalier

Together they stand in front of the white bookshelf in her room, the one with pink painted roses climbing up the sides. He holds her small hand in his as they consider the many, many books she has managed to collect thus far in her rather short lifetime. His pale head nods towards a dark blue book with gold lettering. “We’ve only read this particular story twice.” She turns, her long pale braids swinging as she shakes her head. Her small fingers wiggle, adjusting her grip on him. “That story is about pirates and we read the story about mermaids yesterday. I would rather not have another nautical adventure.”

His inflection is echoed in her young voice, his influence in her vocabulary. He nods, eyes scanning the shelves for another, more suitable choice. “Perhaps the desert instead of the sea.” He taps a finger against a beige book with the title in darkest brown along the spine. Her head tilts to one side, brow furrowed in consideration. “Whenever we read this story and it talks about how hot the desert is, it makes me thirsty and I’ve already had-” She glances over her shoulder at where you are laying out her clothes for the next day. “How many glasses of water did I have at dinner, Mama?”

“Three,” you answer as you lay a pale blue sweater over the sunflower yellow dress you’ve chosen. She turns back to her father. “I’ve already had three.” He tears his gaze away from the bookshelf, regarding her with a shadow of a smile on his lips. “That is very pragmatic of you.” She nods solemnly, squeezing his hand before examining her books once again. Her eyes light upon a book bound in deep green leather, embossed with a tall tower made of gold. “This one!” She slips her hand from him to take the book off the shelf. Though excited, she is careful. Books are treasures and her collection is more pristine than some libraries. Chevalier looks down at her choice and you see how his expression softens. “You’ve made this selection twelve times in three weeks.”

“I like how you say all the new words!” The book is a story of a princess who travels the world and learns how to say hello in a multitude of languages, all of which Chevalier can speak. She takes his hand in hers again, the book cradled against her chest as she leads him to the large, velvet armchair, the one whose pink perfectly matches the dusty roses adorning her bookshelf. He settles into the chair and she climbs onto his lap, scooting back until she is comfortable. Reaching around her, his arms encircling her, he holds the book upright. “Shall we begin?” She nestles against his chest, azure eyes already eagerly on the book. “Yes, Papa!”

A split second is all it is. Just a breath of time before he opens the book, but in that space the length of a heartbeat, you see how Chevalier allows the moment in: his daughter curled up on his lap, safe in the soft, warm light of her room, eyes bright with excitement as she waits for the magic of a book to begin, for her father to create that magic for her. His expression is the tenderness the dawn has for the sky, love painted in soft hues across his noble features. And then he clears his throat, opening the book to her delighted, already sleepy smile, and begins.

Tagging: @aquagirl1978 @alixennial @alexxavicry @queengiuliettafirstlady @rhodolitesrose @ikemen-prince-writers-posts @bellerose-arcana @thewitchofbooks @redheadkittys @dear-mrs-otome @firestar-otomeobsessed @curious-skybunny @kpop-and-otome @mxrmaid-poet @silver-dahlia @wendolrea @otomefoxystar @neoqueen-sailorvirgo @myonlyjknight @queen-dahlia @aceuuuuu @scorchieart

#ikemen series #ikemen prince #ikepri #ikepri leon #leon dompteur #ikepri luke #luke randolph #ikepri gilbert #gilbert von obsidian #ikepri silvio #silvio ricci #ikepri chevalier #chevalier michel #ikemen headcanons #ikemen fanfic #ikemen fanfiction #otome fanfic #otome games #violettwrites

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ghostinthelibrarywrites · 1 year

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Hello! Can I request 24 and 26 for the prompt! Geraskier, please. Hope you feel better soon!

24. Going grocery shopping together

26. Encouraging them to finally buy that thing they definitely deserve to treat themselves to

“Oh good, Frosted Charms are on sale!” Jaskier picks up two boxes of the sugary, brightly colored cereal and tosses them into the cart.

Geralt sighs. “No, they’re not. One box is four crowns. The sign only says they’re two for eight crowns so you think you’re getting a deal.”

“Huh.” Jaskier takes a second look at the sign, sees that his boyfriend is right, and shrugs. “Oh, well, nothing stopping me from getting three boxes, is there?” He grabs a third box, grinning at Geralt. “What’s next on the list?”

“Since when are we following the list?”

Jaskier looks at the cart, which is surprisingly full, given that they only walked into the store to grab a few quick things. “Okay, I’ll follow the list perfectly from here on out.”

Geralt snorts. “Next is bread. You specify in parentheses that you want ‘the good shit.’”

“That’s because I’m making garlic bread to go with dinner. You need decent bread for that.”

“What’s dinner?”

“No idea! Maybe more garlic bread?”

Geralt sighs heavily, but his lips curl up at the corners as he steers the cart around and heads towards the bakery. He doesn’t say a word when Jaskier adds a family-sized pack of peanut butter cups to the cart, because all that witcher training has given him a keen sense for how to spot a losing battle. Jaskier hums to himself as they make their way through the bakery, selecting the most promising-looking loaf of bread before moving on. When he turns around, he finds Geralt eyeing the display of cakes, his gaze lingering on the carrot cake.

Jaskier loathes carrot cake with the burning fire of a thousand hells, especially when it has walnuts and raisins in it, as this one appears to, but Geralt is inexplicably fond of it. But Geralt is looking at the cake with the same wistfulness with which he used to look at Jaskier before they finally got their shit together, so Jaskier will endure the presence of raisins and walnuts in his home if it will make the man he loves happy. He leans around Geralt to snag the carrot cake and place it in the cart.

When he looks up at Geralt, he finds his boyfriend frowning down at him. “You hate carrot cake,” Geralt says.

“I do, as does everyone whose taste buds haven’t been ruined by drinking Lambert’s White Gull. What’s next?”

Geralt doesn’t look at the list, still watching Jaskier in faint bafflement. “Did you mean to get the chocolate mousse cake?”

“No.” Jaskier wonders if it would be overkill to buy two cakes, because that chocolate mousse cake does look good. “You like carrot cake and you were eyeing that cake like it was your long lost love.”

“I don’t need it.” Geralt picks the cake back up.

Jaskier puts a hand on his forearm. “Yes, but do you want it?”

Geralt just blinks at him. The thing about Geralt is that even though he thinks nothing of making sure all the people he loves—Jaskier, Ciri, Yennefer, his brothers, Roach—are happy and comfortable, he rarely extends that same care to himself. When Jaskier met him, the man didn’t even have a boxspring, just a mattress that sat in the middle of his bedroom floor. The most luxurious furnishing in his apartment was Roach’s memory foam cat bed.

He’s come a long way since then, but sometimes they still run into these moments where Geralt doesn't see the point of treating himself softly. Everything must have a utilitarian purpose. Clothes are for covering his body, not to look or feel good in. Food is to keep him alive, not to enjoy. Sometimes, Jaskier thinks he would have made an excellent medieval monk. He used to think it was a witcher thing, until he met Eskel and Lambert, who have no problem treating themselves to the small luxuries. It seems to be a Geralt thing.

“Darling.” Gently, Jaskier takes the carrot cake out of his hands. “Look in the cart.”

Geralt glances down at the cart. “Okay?”

“How many of those things in there do we need?” When Geralt keeps looking puzzled, Jaskier continues. “I’m fully aware that three boxes of Frosted Charms, peanut butter cups, and garlic bread for dinner aren’t necessities in life, but I’ve had a long week and they make me happy. Just like the nice bottle of wine I’m going to go pick up next will make me happy. Do you begrudge me those little things?”

“No,” Geralt says. “Though Frosted Charms taste like stale piss.”

“Don’t distract me by slandering Frosted Charms.” Jaskier taps him on the nose. “Sometimes, you’re allowed to get things just because you like them, not because they serve a purpose. Look at Roach!”

That earns him an incredulous look. “What about Roach?”

“You got a cat because you wanted a cat to keep you company! She’s not a horse, so you can’t ride her. She’s not a dog, so she can’t guard the house. She’s not a goat that provides milk or a chicken that lays eggs. You got her because you love her and she makes you happy.”

“Are you comparing our cat to a carrot cake?”

Jaskier feels like he’s losing the thread here. “All I’m saying is that carrot cakes aren’t something we need, but you deserve to treat yourself once in a while. Even if your version of treating yourself is disappointment in cake form.”

“You just don’t like it because it has vegetables in it.”

“And I stand by it! Cake should not have vegetables. It’s an insult to Melitele, Lebioda, and also me.”

“Hm.” Geralt’s lips twitched. “If I buy the carrot cake, can we keep shopping? They close in four hours and I’d like to be home by then.”

Jaskier makes a face at him and puts the cake back in the cart. “Come on, what’s next on the list?”

“Meatballs,” Geralt says. “Because I’m not just having garlic bread for dinner, Jask. We’re not twenty anymore.”

“I can live with meatballs,” Jaskier says, looking forward to an evening of meatball-related innuendos that will horrify his boyfriend, but also get him laid, because Geralt secretly likes it when Jaskier is obnoxious.

They start away from the bakery section, Jaskier casting a longing glance over his shoulder at the vastly superior cakes they’re leaving behind.

Geralt stops in his tracks. “You want the chocolate mousse cake, don’t you?”

“Yes, but don’t you think two cakes is a bit ridiculous?”

“Since when does something being ridiculous stop you?”

Geralt knows Jaskier far too well. Dropping a kiss on his boyfriend’s cheek, Jaskier goes back to fetch the chocolate mousse cake. After all, it’s not enough to tell Geralt he should treat himself. It’s only right that Jaskier leads by example.

Also, he just really wants cake.

Domestic/Situation Relationship Prompts

Tag list: @kueble @mollymawkwrites @feral-jaskier @geraltrogerericduhautebellegarde @dawnofbards @thisislisa @tsukiwolf42 @mosaicscale @rockysstupidity @fontegagrilledcheese @kuripon @help-i-need-a-cool-username @julek @flowercrown-bard @eveljerome

#the witcher #geraskier #geralt x jaskier #geralt/jaskier #geralt of rivia #jaskier #ghost's writing #prompt fills

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bigolbadblog · 3 months

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🥞pancake breakfast🥞

a soft, sweet f/f feedist drabble. this one cuts off before it gets too steamy, just bc i'm tired and i wanted to post something on Pancake Day, but i'm hoping to come back to this concept and these characters in the future. hope you enjoy!

It takes careful effort to settle the cast-iron griddle on the stove without making any noise, but it's worth it. To Bianca, at least. She turns the heat medium-high and fights the urge to sing aloud as she turns back to the counter. She pours the wet ingredients into the dry and whisks, just enough to break up the clumps.

The griddle is heating up. She wets her fingers at the kitchen sink and flicks arcs of water over it. The droplets sizzle and steam, and Bianca repeats the test just for fun, enjoying the flick of her long pink nails, the way the water dances on the glossy black iron. Satisfied, she greases the griddle.

And then she's off to the races, ladling batter over the hot griddle, big generous pancakes, little hand-held pancakes, silver dollars and Mickey Mouses and even one shaped- a little lopsidedly, she's not an artist- like a heart. The first batch is plain, but once they're done, she starts getting fancy with it. The next batch gets fresh blueberries, delicately dropped into the cooking pancakes and crowned with another dollop of batter to keep them from sticking when she flips the pancakes over. Then it's banana slices and chopped walnuts, and then she's measuring out miniature chocolate chips when she feels a pair of strong hands on her waist and a soft belly against her back. She yelps, and behind her, there's a familiar laugh.

“Majorrrrr,” Bianca whines, without any real edge. “This was supposed to be breakfast in bed! I've been so sneaky.”

She twists around to face Major, and feels her heart flutter the same way it did when she first saw her walk into that PTA bake sale years ago. Major's short salt-and-pepper hair is a mess, sticking up every which way, and she's still in her pajamas- if you can even call them that. A pair of plaid boxer shorts and a concert t-shirt so thoroughly aged that Bianca's not even sure she could read the band name. It's a chilly mid-February morning, but Major always runs warm. She gives Bianca a smile, and at least for the moment, Bianca runs warm too.

“Not sneaky enough,” Major teases, tapping her nose. “Did you really think I wouldn't sniff you out?”

“Or maybe I just thought you'd be patient?”

“Not a chance. Hey, anything I can do to help cook?”

“Nope. I'm almost done. You can help eat, though.” Bianca nods to the pile of already-made pancakes, sitting heaped on a plate under a sheet of tin foil.

“Oh, pour moi?” Major pretends to notice the plate for the first time. “Quelle surprise!”

“Yeah, yeah. Sit down and eat up. Next batch is chocolate chip.”

“Yes, ma'am.” Major takes the laden plate and sits down at the kitchen table, where Bianca's already set out butter, syrup, and jam. “You sure know how to spoil a woman, don't you?”

Bianca pours the chocolate chips into the remaining batter, then takes a moment to lean back against the kitchen counter and admire Major. She'd had that band shirt since before they even started dating. Back then, it had been a size or two too big. These days… well, that extra size or two gave it a little more longevity than most of Major's pre-Bianca wardrobe. So did the fact that Major had cut the sleeve and neck holes bigger. But Bianca swears she's been noticing Major adjusting that bottom hem a lot more than she used to.

“Yeah,” Bianca smiles, watching Major butter up a pancake, ”I guess I do.”

#wg fiction #soft feedism #qfa #lesbian feedism #feeding kink

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klapollo · 10 months

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under the assumption that people making those "i forget to eat all day and then eat two blueberries" posts are being earnest and would actually like help for this, here are some calorie dense lazy meals that can help you make sure youre getting enough food quickly from your local eating disorder recovery dude who knows way too much about calories and nutrition

peanut butter sandwich. any variation or any other nut butter is fine, but make sure it's a real butter with oil etc, not the powdered stuff. peanut butter is very calorie dense and has protein and fat. pairings like bananas, wheat bread, and other quick additions can bulk it up

granola. granola is super calorie dense even in small amounts. throw a bunch into some full fat yogurt with some fruit, drizzle honey or maple syrup if youre up to it and feeling fancy. add nuts, chocolate, whatever.

chocolate -- one bar is usually between 250-500 calories depending on size.

nuts!!!! nuts have tons of calories and lots of protein and healthy fats. one cup of walnuts is 500+ calories -- i'd also suggest these w full fat yogurt and fruit for extra bulk/protein.

COOK WITH OIL!! a little goes a long way. butter is also an option.

avocados. avocado toast is the millenial joke but put a thick layer of avocado on a couple fat slices of bread (toasted if youd like) and toss seasonings and whatever youd like on it for a good dose of fat fiber and carbs. if you have the energy, add an egg for extra protein

pasta. cook an entire box of pasta ahead of time and keep it in the fridge, reheat on low energy days. a bowl can give you a good amount of calories, even more if you add sauce/cheese/etc. rice is also a good option -- especially if you Throw An Egg On It(tm) again.

bananas arent super high calorie but they have higher calories than most fruit, so mix them with other things (on toast, in yogurt, etc) to bulk up

mix and match these foods if you want calorie bombs that can make up for a day of undereating, ex: a bowl of full fat yogurt with bananas, nuts and chocolate chips, pasta with olive oil and cheese, avocado toast with thick bread and oil drizzle.

this is just a starting point. go for meals that have a good mix of carbs, protein, fiber and fat. doesnt matter where it comes from, just get it in. pizza. sweet potato with butter. a frozen broccoli bake. canned chili with rice. egg and cheese on a bagel. getting all your calories in one meal is NOT recommended but if you struggle eating throughout the day you can bulk out what you do eat to make sure youre not hurting your body.

#calories tw

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angelkin-food-cake · 3 months

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Cuccidati (Italian Fig Cookies)

Filling:

1 cup packed soft dried figs (8 oz.), hard tips discarded

¾ cup raisins (3¾ oz.), plumped

¾ cup mild honey

¼ cup brandy

1½ tsp. finely grated fresh orange zest

1 tsp. finely grated fresh lemon zest

1 Tbsp. ground cinnamon

¼ tsp. ground cloves

¼ tsp. freshly grated nutmeg

¾ cup whole almonds (4 oz.), toasted and coarsely chopped

¾ cup walnuts (3 oz.), toasted and coarsely chopped

Dough:

4 cups all-purpose flour

1 cup plus 2 Tbsp. sugar

1 Tbsp. baking powder

1 tsp. salt

2 sticks (1 cup) cold unsalted butter, cut into ½-inch cubes

2 large eggs, lightly beaten

½ cup whole milk

1½ tsp. vanilla

1 tsp. finely grated fresh orange

Icing:

1 cup confectioners sugar

½ tsp. vanilla

1½ to 2 Tbsp. fresh orange juice

A few drops of natural orange oil (optional but very good)

Make the filling: Pulse the figs and raisins in a food processor until finely chopped, then stir together with the remaining filling ingredients in a bowl. Chill, covered, at least 8 hours. The filling can be made 1 week ahead and chilled, covered.

Make the dough: Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until the most of the mixture resembles coarse meal with some small (roughly a pea-size) butter lumps. Add the eggs, milk, vanilla, and zest and stir with a fork (or pulse in the food processor) until a soft dough forms (starts to form – for the food processor method; do not over process). Halve the dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap. Chill until firm, at least 8 hours. The dough can be chilled, wrapped in plastic wrap and then foil, up to 3 days.

Form the cookies: Center an oven rack and preheat oven to 350°F. Line a large baking sheet with parchment paper or silicone mat. Set aside.

Roll out 1 rectangle of dough (keep the remaining dough chilled) into a 1/8-inch thick rectangle, about 15- by 14-inch, on a well-floured surface with a floured rolling pin. Trim the edges to form a rectangle with one side exactly 13-inches long; another side can be as long as it can be assuming you rolled it evenly thin (chill the trimmings). Then cut the 13-inch side into 4 (3 1/4-inch-wide) strips. Arrange a little bit less than 1/8 of all filling in a 1-inch-wide log lengthwise down the center of each strip, then fold the sides of each strip up over the filling to enclose it, pinching edges together to seal. Turn the rolls seam-sides down and press gently to flatten the seams. Chill the logs, covered with plastic wrap, for about half an hour before slicing and baking. Cut the logs crosswise with a sharp knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on the prepared baking sheet. Make more cookies in the same manner with the remaining chilled dough, trimmings (reroll once), and filling.

Bake the cookies, in batches, until golden around edges, about 30 minutes. Transfer the cookies to a cooling rack and cool until warm, about 10 minutes. Glaze until the cookies are still warm.

Make the icing while the first batch is baking: Whisk together the confectioners sugar, vanilla, and enough orange juice to make a pourable icing.

Brush the icing on the warm cookies. Let the icing to dry completely before packing the cookies for storing. The cookies keep, layered between sheets of parchment paper, in an airtight container at room temperature for 1 week.

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peevishpants · 9 months

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Zucchini bread is one of my favorite things ever. Here’s a recipe (apologies in advance if metric is your preferred unit)

1 & 1/2 cup flour

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp nutmeg (optional)

1 egg

1 cup sugar

1 cup zucchini, shredded, skin and all (1 average sized supermarket zucchini should be enough.)

1/4 cup oil

2 Tbsp lemon juice (optional. I find it rises more with than without)

1/2 cup chopped walnuts

Combine your drys, wets, then all together. Add the nuts last and give it a swirl or two. Don’t over mix the nuts.

Butter a bread pan. In theory, the oil in the recipe is sufficient that you shouldn’t need to do so, but a properly lubricated bread pan makes cleanup that much easier. I’ve never tried lining it with parchment before.

Bake at 350F for 50-55 mins. A knife or cake tester stuck in the middle should come out clean! After you take it out, shove a knife around the edges to loosen it but don’t take it out yet. Let cool for 10-15 more minutes before trying to get it out of the pan.

It can keep maybe 5 days in a cool **dry** environment with a little plastic wrap on the cut end. If it gets too stale, microwave for like 10 seconds and add a little butter.

Bon apetit

been hearing ppl talk up zucc bread like it's gods' ambrosia in bread forme, so i gotta try this!!!

#shredding the zucc is going to be such a workout #i need an entire weekend for this #zucckeeners #recipe #anon #thank u!!!

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splendidemendax · 1 year

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a suggestion for a new threshold day tradition: portuguese lizard cookies.

Lagartos (Lizards)

makes about 4 dozen

1 1/4 c. (9 oz/255g) granulated sugar

1 c. (8 oz/227g/2 sticks) butter, softened

4 large eggs, at room temperature

grated zest of one lemon

1 tsp. (6g) baking soda

4 c. (1 lb 2 oz/480g) all-purpose flour

Preheat oven to 350°F (175C). Lightly grease a couple of baking sheets or line them with parchment paper.

Beat sugar and butter together until smooth. Beat in eggs and lemon zest, mixing until pale yellow.

Whisk together bakind soda and flour. Mix flour into the egg and butter mixture until thoroughly blended, then knead dough in bowl for about five minutes. The flour should be thoroughly incorporated and the dough should be medium-stiff.

Shape the dough into cookies by: (a) breaking off walnut-sized pieces, rolling into balls, then into 4–5 inch (10–12 cm) ropes, and making lines down the back with a fork. (b) breaking off walnut-sixed pieces and using your thumb to push the dough through a large star-shaped piping tip (c) piping the dough onto parchment paper with a large star-shaped tip and cutting into 4–5 inch (10–12 cm) pieces. (Note that all of these are going to produce kind of rough and scragly looking edges on the cookies. That's kind of the point; it's part of what makes them lizard-y.)

Lay cookies out on prepared sheets about 2 inches apart (making them slightly s-shaped if you're really leaning into the lizard thing). Bake until golden brown, about 20 minutes.

notes

You can do this by hand, though it'll be easier with some sort of electric mixer.

If four dozen cookies is a bit much, the recipe can be easily halved or even quartered (remember that 1/4 c = 4 tbsp).

This is mostly adapted from the book Portuguese Home Cooking by Ana Patuleia Ortins, with some minor edits by me, mostly to make the recipe accessible to ppl who aren't using the imperial system and to ppl who don't have electric mixers (her original recipe involves beating egg whites to stiff peaks).

Here is a video showing how to shape the cookies. It's in Portuguese but it should be easy enough to see what's going on.

#threshold day #(<-i have already started queueing up posts so if you don't celebrate you'll prob want to block this tag)#star trek #voy #mea res

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deliciously-vegan · 3 months

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Ginger Turmeric Mochi Cookies

[[MORE]]

2 tbsp egg replacer 1/3 cup coconut milk

2 1/2 cups mochiko flour (aka; sweet rice flour) 2 tsp ground ginger 1 tsp ground turmeric 2 1/2 tsp baking powder

1 cup salted vegan butter, softened 1 1/2 cup cane sugar 1 tsp pure vanilla extract

1 cup coconut flakes 1/2 cup toasted black sesame seeds

In a small bowl, whisk together the egg replacer and coconut milk. Set aside.

In a large glass mixing bowl, sift together the; mochiko flour, ginger, turmeric, and baking powder.

In a medium-sized mixing bowl cream together the vegan butter and cane sugar. Add the vanilla extract along with the “egg” mixture. Mix well.

Combine the wet ingredients with the dry ingredients. Fold in the coconut flakes and sesame seeds. Use hands to ensure everything is fully incorporated. Place batter in fridge for about 30 minutes.

Preheat oven to 350 degrees F. Grease or line a large cookie sheet. Roll cold batter into walnut-sized balls. Place balls on prepared cookie sheet and press down gently with the back of a fork.

Bake in preheated oven for 12 minutes. Allow to cool on cookie sheet for several minutes before transferring to a cooling rack.

Store in air-tight container. (Freezes nicely.)

Yields; about 3 dozen cookies

#mochi cookies #turmeric ginger mochi cookies #cookies #vegan cookies #vegan mochi cookies #vegan turmeric ginger mochi cookies

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headspace-hotel · 2 years

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I've been inspired and want to grow tiny little trees.

Any tips on finding out what plant is what? Spreading invasive plants is the total opposite of what I want to do x~x

If you're growing them in pots, there's little risk of spreading them since they can't really reproduce when they're that size.

Plant identification apps like PictureThis can be super helpful, and at least will give you something to google. Often I just carefully pull a seedling and leave it in a pot until it grows bigger and has clearer characteristics.

If it's not a grass and it doesn't have a basal rosette of leaves (that just means a circular spray of leaves in all directions on the ground, like a dandelion), there's a decent chance it's a tree sapling. "Yoink first and identify later" is a perfectly valid method.

Go on a Google expedition and look up native species of your area, then go through pictures of them one by one—this can help a little.

My area's worst invasive tree, the Callery pear, is not really a concern because by the time it's 3 inches tall it seems to be so well embedded in the soil it's unyoinkable. Tree-of-heaven can be identified by plucking a leaf and smelling it: if it has a strong distinctive nutty/musty smell, like peanut butter mixed with dirty cat litter, it's tree-of-heaven. (However, if it has an almost fresh, spicy, woody smell, you've got a black walnut seedling!)

Try to figure out what the fully grown trees near you are; they probably have spread all around. Maple trees are ESPECIALLY easy propagators and their leaves look distinctive even when they're small.

The way trees spread can help you identify places to collect. Trees that spread seeds by wind, like sycamores, tend to grow in cracks and edges of pavement. Trees that are spread by birds grow under fences and branches of other trees. Trees that are spread by squirrels tend to be in random places under other large trees.

Be very careful with the roots, if you snap the main root your plant has a very low chance of survival. Gravel is a great place to collect plant seedlings because you can carefully remove the gravel bits piece by piece.

Good luck!

#trees #seedlings #gardening

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thepropertylovers · 9 months

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Bananas Foster Cinnamon Crescent Rolls

I don’t know if it’s because I have fall on the brain or what, but I have been in a baking mood lately. Last week, I made these yummy cinnamon and banana crescent rolls from this recipe I found on Outoftheboxbaking.com and they were so good that I wanted to share with you.

We had two super ripe bananas that were so ripe, in fact, that I put them in the fridge before we left for the beach so they wouldn’t get more rotten. They were just fine by the time I baked with them, though, so it all worked out. I luckily had all the other ingredients (don’t you love when that happens?) and didn’t have to purchase anything extra, so it made the entire recipe even easier.

Here’s what you’re going to need:

Ingredients:

3 tablespoons salted butter

1/4 cup light brown sugar

1 package crescent rolls* 2 over ripe bananas

1/2 cup powdered sugar

1 tablespoon milk

1/2 teaspoon cinnamon (not pictured)

flour for dusting

Directions:

Mash up your bananas in a small bowl. Set aside.

Place the butter in a medium sized skilled and bring it to a simmer.

Add the brown sugar and simmer for a couple of minutes until incorporated.

Add the bananas to the mixture on the stove. Mix well.

Add the toasted walnuts. Stir well. Remove from heat.

Open your crescent rolls. Place on a floured surface (waxed paper is perfect) and add a tiny bit of dusting flour on top.

Using a rolling pin, thin down the crescent rolls, enlarging your rectangle slightly. (Don't roll too thin, just enough to enlarge it about an inch on every side.)

Now it's time to take your filling and add it to the crescent roll. Spread evenly.

It's time to roll! This is when your waxed paper comes in handy. Use it as a guide to roll the mixture up.

Cut in half. Then cut each half in half. And then cut those pieces in half. You'll end up with 8 cinnamon rolls total.

Grease a muffin tin. Carefully wedge the cinnamons rolls into the individual muffin cups.

You might want to lift each one with a fork.

Place muffin tin in a preheated oven and bake for 18 minutes or until golden brown.

Remove from oven and place on a wire cooling rack.

Put the powdered sugar, milk, and cinnamon into a small bowl and stir until smooth.

Remove the cinnamon rolls from the pan and drizzle cinnamon glaze over the top.

Enjoy!

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