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galacticproblems · 7 months

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Another little guy for the coming spooky season, this chubby cat. I'm undecided on a name for him, but his lore is definitely that he stole that hat from his witch human.

#my art #halloween #halloween art #vintage halloween #vintage halloween art #vintage halloween aesthetic #cat #cute cat #cat witch #witch #witch art #witch familiar

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octoberofficial · 3 months

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a sample of halloween pins from The Button Museum in Chicago, IL

#halloween #october #spooky #aesthetic #vintage #retro #pins #vintage halloween #retro halloween #halloween aesthetic #vintage halloween aesthetic #retro halloween aesthetic #collection #fall #photography

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thewitches-lovenest · 2 years

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Apple cider cake with cinnamon brown sugar frosting recipe !!!

Ingredients

280 grams (2 ¼ cups, 9.9 oz) all-purpose flour

30 grams (1/4 cup, 1.05 oz) cornstarch

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

500 ml (2 cups) apple cider we will use 250 ml (1 cup) reduced and cooled

200 grams (1 cup, 7.05 oz) light brown sugar packed

120 ml (1/2 cup, 4.05 fl oz) oil

3 large eggs room temperature

1 teaspoon vanilla extract

120 grams (1/2 cup, 4.2 oz) applesauce

Frosting

35 grams (1.18 oz) all-purpose flour

200 grams (1 cup, 7.05 oz) light brown sugar

pinch of salt

240 ml (1 cup) milk

230 grams (1 cup) unsalted butter room temperature

1/2 teaspoon vanilla extract

1 teaspoon ground cinnamon

Instructions

For the frosting: combine flour, sugar and salt in a small saucepan, whisk together. Add milk and whisk to combine. Place over low heat, and allow the mixture to come to a boil, whisking constantly. Cook for 1-2 minutes until thicken. Remove from heat and pour into a small bowl, cover with plastic foil, but make sure foil is touching the pudding to avoid making a skin on top of it. Put it in the refrigerator to speed cooling but keep in mind that pudding needs to be room temperature because later we wil mix in a softened butter.

Reduce the cider: Add 2 cups of apple cider to a medium saucepan, bring to a boil and cook on medium low heat until reduced to 1 cup. Set aside to cool.

While cider is cooling, preheat oven to 180 °C (350 °F), grease and flour 33x23 cm (13x9 inch) baking pan or line the bottom with baking paper.

Make the cake: In a medium bowl, whisk the flour, cornstarch, baking soda, baking powder, salt, cinnamon and nutmeg until well combined. Set aside. In a another bowl add eggs, oil, brown sugar, vanilla, reduced apple cider and applesauce and using an electric mixerbeat until well combined. Using a rubber spatula or wooden spoon fold in dry ingrediens until combined. Do not overmix!

Pour the batter into prepared pan and bake 15-20 minutes or until toothpick inserted in the center of the cake comes out clean.

Make the frosting: Once the pudding has cooled, beat the butter bowl until smooth and fluffy and lightened in color, around 5 minutes. Add the cooled pudding (which will look like glue at this point) one tablespoon at a time, mixing well after each addition. Once all the pudding has been added, mix for another few minutes, until the buttercream looks thick, smooth and creamy. Add the vanilla and cinnamon and mix briefly to combine. Using arubber spatula stir vigorously for about a minute to get rid of any large air bubbles.

Spread the buttercream over cooled cake and decorate by your liking