Weekly meal planing and recipe blog!

Every Saturday will be swap day!

Each meal will come with a recipe for one of the items served and on Saturday, for every recipe i receive i'll swap one back!

Also accepting questions! I'm currently a culinary student so i'll do my best to help out in any way I can!

Keep cooking!

 

virtualdon asked
I made a batch of the sourwolf cupcakes for my best friend for her birthday, and they were fantastically delicious. I used a little less sugar in the frosting, to make them spicier rather than overly sweet, but everyone loved them! Definitely going to be using the recipe again. So, thank you for sharing it! :D

I’m so glad you liked them! I love the idea of toning down the sugar in the frosting for some more spice.

Coming up sometime in the next week…

Wicked cupcakes!

Galinda: A Shirley Temple style cupcake; Vanilla, 7-up cake, cherry preserve filling and sparkling whipped cream frosting.

Elphaba: Extra dark chocolate cake with absinthe butter cream

Litha menu for tomorrow!

Lemon Balm tea and Orange and almond bread for breakfast

Baking Nectarine cupcakes with fresh raspberry whipped cream frosting with my kids at work.

Then for dinner i’ll be cooking up an Herb roasted chicken with balsamic roasted butternut squash and carrot and sugar snap pea salad.

thefabulousflyinggraysons:

Gran’s peanut-butter oatmeal cookies
These cookies always fill me with fond memories and nothing makes me feel more at peace than eating one fresh out of the oven.
A super simple recipe, this is great for beginner bakers! 
As always, the recipe is under the cut :)

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thefabulousflyinggraysons:

Gran’s peanut-butter oatmeal cookies


These cookies always fill me with fond memories and nothing makes me feel more at peace than eating one fresh out of the oven.

A super simple recipe, this is great for beginner bakers! 

As always, the recipe is under the cut :)

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Sour Wolf Cupcakes
Moist buttermilk cupcakes infused with Daunt’s Sour Wolf  tea. Filled with a baked apple filling, spiked with apple brandy, and topped with a cinnamon buttercream.
Buy the tea here!
Recipe under the cut!
[[MORE]]</p>
Directions for the baked apple filling.
Ingredients
2 cups of good baking apples (I used one large pink lady and one large granny smith.) Diced into small pieces, and I mean itty bitty pieces, people!
3 Tbs butter
1 tsp cinnamon
1 Tbs sugar
2 Tbs of good and yummy apple alcohol. Applejack is awesome! So is a straight up apple brandy, but hey, use hard cider for all i care, or forget the alcohol all together if that’s your thing!
Okay! Now to cook them yummy apples up!
Melt 1 Tbs of your butter in a large skillet over medium-high heat, then add your apples. Cook until they are nice and soft. Roughly 7 to 10 minutes.
Add the remaining two Tbs of butter and melt, then add the cinnamon and sugar. Stir until all the apples are coated and smelling absolutely amazing.
TURN THE HEAT OFF and add the brandy. I REPEAT. HEAT. OFF. If you don’t do this, when you add the brandy you could be seeing some major flames yo. Turn the heat back on to low and cook for 10 minutes, so most of the alcohol burns off.
Set the apples aside to cool while you bake the cupcakes.
For the Sour Wolf Cupcakes
1/3 cup of Daunt’s Sour Wolf tea, available on adagio!
1/2 cup plus 2 Tbs water
1 1/2 cups plus 2 Tbs all-purpose flour
1 1/4 cups sugar
3/4 tsp FRESH baking soda. If it’s not fresh the cakes won’t rise as well, but hey, don’t go buying a brand new box for some cupcakes yo. They’ll still taste awesome.
1/2 tsp baking powder
3/4 tsp salt
1 large egg, plus 1 large egg yolk
1/2 cup plus 2 Tbs buttermilk
1/4 cup plus 1 Tbs applesauce or vegetable oil. (Use the applesauce! Much more healthy, and hey, it is an apple cupcake!)
1 tsp pure vanilla extract
Let’s bake some cupcakes!
Bring your water to a boil in a large saucepan and add the tea. Let it steep for AT LEAST 10 minutes. You want your tea incredibly strong, or the flavor won’t come through in the cakes. Strain it into a glass measuring cup can set it aside.
Preheat oven to 175 c (350 f). Line muffin tins with paper liners.
Sift flour, sugar, baking soda, baking powder, and salt into a mixer bowl.
Transfer bowl to mixer, and add egg, yolk, tea, buttermilk, oil /applesauce, and vanilla. Beat on low speed until mixture is well combined and smooth, about 3 minutes.
Divide batter among liners using a spring loaded ice cream scoop, filling each cup about 2/3 full. Bake, rotating tins halfway through, until golden brown and a tester inserted into centers comes out clean, about 17 minutes.
Let cool in tins on wire racks for 30 minutes. Invert cupcakes onto racks, and let cool completely before frosting.
For cinnamon buttercream
Ingredients:
1/2 cup butter, room temperature
3 3/4 cups powdered sugar, sifted
3 -4 tablespoons milk
1 ½  teaspoon vanilla extract
1 ½  teaspoon cinnamon

Directions:
Place butter in large bowl.
Beat on medium for 1 minute
Add sugar about a 1/2 cup at a time, beating on low between each addition and tasting after to achieve your perfect sweetness
Add vanilla and cinnamon, then a tablespoon of milk at a time until you achieve a good consistency.
Beat on high for 3 minutes.

Core your fully cooled cupcakes, fill ‘em up with apples and then pile on the frosting!
These cupcakes are super yummy when served with a glass off the tea itself or a cold glass of milk :) Perfect to ease your moonday suffering!

Sour Wolf Cupcakes


Moist buttermilk cupcakes infused with Daunt’s Sour Wolf  tea. Filled with a baked apple filling, spiked with apple brandy, and topped with a cinnamon buttercream.

Buy the tea here!

Recipe under the cut!

Read More

Dark Chocolate cupcakes filled with a vanilla infused cherry compote and topped with red wine buttercream.
Recipe under the cut!
[[MORE]]</p>
For the cupcakes

Ingredients
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
Instructions
Preheat oven to 350 degrees F (175 degrees C). Place cupcake liners in the cupcake pans
In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool completely. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy, about 5 minutes at high speed. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture, starting and ending with the flour. Divide batter evenly by using a spring loaded scoop.
Bake in preheated oven until the tops spring back when touch gently and a cake tester or tooth pick comes out clean. Roughly  20 minutes(1) 
Let cool completely before filling or frosting.
1: I always prefer to go by touch testing to see when baked goods are finished seeing; as holding temperatures and even baking very greatly between ovens.
For filling
Ingredients
12oz dark sweet cherries, pitted fresh or frozen and thawed
1/2 cup orange juice
1/4 vanilla vodka
3 tablespoons brandy
3 teaspoons vanilla extract
2/3 cup sugar
2 or 3 tablespoons powdered fruit pectin
Instructions
Add the first 6 ingredients to a large sauce pan and bring to a roiling boil, stirring constantly. Reduce heat to meduim-low and simmer until the cherries are soft and tender and just beginning to release their juices, about 10 minutes. 
Simmer until the juices reduce and start to thicken then bring back to a roiling boil. Start by adding the pectin a tablespoon at a time, letting it cool almost completely to check the thickness. If it is to thin, return the mixture to a boil and add another table spoon. Repeat until it is the proper consistency. (1)
Let cool completely before filling the cakes.
1: This is tedious, but it’s very important that the syrup not be to thick, nor to thin. If it is to thin it will simply seep into the cake and turn it to mush. If it is to thick, you will be unable to pipe it into the cupcakes. We’re looking for a loose jam consistency.
For frosting
Ingredients
1 cup red wine (I used a sweet cherry wine to complement the filling) plus 2 tbsp, divided
1/4 cup granulated sugar
2 sticks butter, softened (NOT room temp, should still be a bit cold)
3 cups confectioner’s sugar
1/4 tsp salt
Instructions
Place 1 cup red wine and granulated sugar in a small saucepan over medium-high heat.  Stir until the sugar is dissolved. Bring to a boil and then simmer until the mixture has reduced to a scant 1/3 cup.  Allow to cool completely.  (I did this the night before and left the syrup in the fridge to chill.)
In the bowl of a stand mixer with the whisk attachment, combine the butter and confectioner’s sugar.  Mix on low speed at first, gradually increasing to high until powdered sugar gets incorporated (otherwise you’ll have a major white powdery mess. Everywhere.).  Whisk until fluffy.  With the mixer running, carefully pour in the cooled wine reduction.  Add salt and beat well until combined, scraping down the bowl if necessary.
With the mixer running, pour in the 2 tbsp of wine, one tbsp at a time, until thoroughly mixed.  Transfer the frosting to a piping bag and frost cupcakes as desired
Icing recipe altered from here
[[MORE]]

Dark Chocolate cupcakes filled with a vanilla infused cherry compote and topped with red wine buttercream.

Recipe under the cut!

Read More

dlgr:

pink-butterfree:


Lembas Bread Recipe 
Elvish Bread. One small bite is enough to fill a grown man! Minutes to Prepare: 15 Minutes to Cook: 15 Number of Servings: 10
Ingredients
 • 2 1/2 cups of flour• 1 tablespoon of baking powder• 1/4 teaspoon of salt• 8 tablespoons of cold butter (1 stick)• 1/3 cup of brown sugar• 1 teaspoon of cinnamon• 1/2 teaspoon maple syrup/honey• 2/3 cup of milk/heavy cream (or more, if necessary)• 1/2 teaspoon of vanilla 
 Directions 1) Preheat oven to 220 degrees Celcius (425 degrees Fahrenheit).2) Mix the flour, baking powder and salt into a large bowl.3) Add the butter and mix with a fork or a pastry cutter until the mixture resembles fine granules.4) Add the sugar and cinnamon, and mix them thoroughly into the mixture.5) Add the milk/cream and vanilla and stir them in with a fork until a nice, thick dough forms.6) Roll the dough out about 1/2 in thickness.7) Cut out 3-inch squares and transfer the dough to a cookie sheet.8) Criss-cross (DO NOT cut all the way) each square from corner-to-corner with a knife.9) Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.(the recipe makes about 10-12 pieces of lembas) nutrition information is using honey, milk, and 10 pieces of lembasNumber of Servings: 10


also reblogging for reference!

dlgr:

pink-butterfree:

Lembas Bread Recipe 

Elvish Bread. One small bite is enough to fill a grown man!
Minutes to Prepare: 15 Minutes to Cook: 15 Number of Servings: 10

Ingredients

• 2 1/2 cups of flour
• 1 tablespoon of baking powder
• 1/4 teaspoon of salt
• 8 tablespoons of cold butter (1 stick)
• 1/3 cup of brown sugar
• 1 teaspoon of cinnamon
• 1/2 teaspoon maple syrup/honey
• 2/3 cup of milk/heavy cream (or more, if necessary)
• 1/2 teaspoon of vanilla
Directions
1) Preheat oven to 220 degrees Celcius (425 degrees Fahrenheit).
2) Mix the flour, baking powder and salt into a large bowl.
3) Add the butter and mix with a fork or a pastry cutter until the mixture resembles fine granules.
4) Add the sugar and cinnamon, and mix them thoroughly into the mixture.
5) Add the milk/cream and vanilla and stir them in with a fork until a nice, thick dough forms.
6) Roll the dough out about 1/2 in thickness.
7) Cut out 3-inch squares and transfer the dough to a cookie sheet.
8) Criss-cross (DO NOT cut all the way) each square from corner-to-corner with a knife.
9) Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.

(the recipe makes about 10-12 pieces of lembas) 

nutrition information is using honey, milk, and 10 pieces of lembas

Number of Servings: 10

also reblogging for reference!

(Source: tea-fish2)

thecakebar:

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