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non-fantasy · 4 months

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YAYAYAY!!!!! okay i grew up with lots of old people so my idea of dessert can be a little skewed at times but lets goooo.

the most mild of my favorite desserts would be fruit i really like fresh apple peeled and slice, with other fruits too it can be really good (plain banana is exception to me, unless you cook them combine them or cook them) dried fruit is also so so good.

jelly pouches (not regular jelly though) are so good i don't like the caffeinated ones though because they usually have too much caffeine for me with my low caffeine tolerance.

i personally consider coffee a kind of dessert because i add a lot of milk and a lot of sugar and sometimes even caramel or chocolate if i can get my hands on it, i don't have it often though.

i really like fruit preserves, which i could just eat with a spoon or on PANCAKES!!! PANCAKES ARE SO GOOD ESPECIALLY WHEN YOU ADD BLUEBERRIES!!! BLUEBERRIES ARE SO GOOD TOO JUST IN GENERAL.

I LIKE HONEY LEMONADE, AND I LIKE MILK TEA WITH LOTS OF SUGAR AND SOMETIMES PUDDING IN THE MILK TEA AND ALSO BOBA.

AND I LIKE FLAN AND CARAMEL PUDDINGS AND CARAMEL WITH FRUIT AND CARAMEL IN MILKSHAKES AND CARAMEL APPLES AND CANDY APPLES AND ALL KINDS OF DONUTS, ESPECIALLY APPLE DONUTS OR BLUEBERRY DONUTS OR GLAZED DONUTS. AND I LOVE LOVE LOVE TIRAMISU. AND I REALLY LIKE LYCHEE SODAS WHICH ARE GOOD. AND I LIKE COLA SODAS WITH VANILLA BEAN ICE CREAM TO MAKE SODA FLOASTS. AND CHOCOLATE CAKE (ONLY A LITTLE BIT, IT'S SO RICH) AND I LIKE CHOCO CORONET (I MENTIONED BEFORE) AND PIES. I LOVE PIES. AND I LOVE FRUIT TARTS, THE KIND WITH CHOCOLATE OR THE KINDS WITH PUDDING. AND I LOVE CROISSANTS WITH CHOCOLATE AND SUGAR COATING AND NUTS. AND THERE'S EVEN MORE.

my favorite kinds of pie are blueberry, but also cherry is so good, and lemon meringue, and lime pudding pie, and pumpkin pie, and yam pie, and apple pie, and pear pie, and cranberry pie, and peach pie, and i can't think of more pies immediately but i've had even more pies and i love them too.

oooooo dorayaki (with and without nuts) and taiyaki and zenzai and mochi and daifuku and all kinds of wagashi and creampan and melonpan and anpan and dango!!! MITARASHI DANGO!!!!!

omg and horchata drink, i live for some good horchata ohhhhh ohhhhh my god.

oh and sweet potatoes, delicious sweet potatoes.

and caramels!!! hard caramels and the chewy caramels and and

OMG AND S'MORES, I LOVE S'MORES AND TOASTED MARSHMALLOWS (so hard to find good ones without animal based gelatin... sometimes i pretend to myself that it's not animal based when i'm not Sure.)

oooooo, oooo and i'm missing so many, i love marzipan.

did i mention brownies? ohhhhh brownies. brownies how i love you. mmmm chocolates. oooo chocolates, i like chocolate bars and plain chocolate, and chocolate with mint or chocolate with coconut or chocolate with almonds or with wafers or with pretzels.

CHURROSSSSSSSS CHURRO!!!!! CHURRO!!!!!!! OMG CHURRO!!!!!

the mochi that my baba cooks in soysauce and sugar and gives me with seaweed. it's very savoury but also sweet and it's soooo good. it's so good. i love it, it's been at least like 8 months since i had it i should ask her for it when she's feeling well.

waffles are also sooooo good. mmmm i mentioned pancakes already but seriously pancakes too.

muffins and other sweet breads are sooooooo good. and especially when you add fruit preserves and HONEY!!!!!!!

blake this is almost a new kind of torture. all i have are chocolate candies but now i'm mentioning all these different fruits and baked goods and fried things and ohhhhh ohhhhhhh they're all sooooo good. sooooo good.

DID I MENTION CREPE? CREPE!!! CREPE!!!!!!!!

tamagoyaki is dessert if you believe. and i do.

rice candies ooooo, they're mild but good. mmmmmm. delicious.

seriously ice cream can be so good and ice cream bars and paletas and and ice pops and just frozen fruits aaaaaaaaaaaaaaa

;w; i love dessert, i love sweets, i love candy, i love fruit, and i love nuts, and

I LOVE YOU!!!!!

your excitement is palpable, your energy is contagious, and your love is immense. i am filled with a desire to either eat or feed u as many of these as i can manage and i have a new bucket list. also i want to bake u things now

i love you by the way!!!

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chefilona · 6 months

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CHEF ILONA: BLUEBERRY CLAFOUTIS

Instead of the usual French Toast or pancake, try something different while classic for brunch or breakfast; clafoutis. This French dish might sound unreachably fancy, but a clafoutis doesn't require any special ingredients—you probably have all of them in your kitchen.

Clafoutis (pronounced klah-foo-tee) is a classic French dessert that originates from the Limousin region of France and dates back many centuries.

Its name comes from the Occitan dialect word "claufoti," which means "to fill." The dish was originally created as a simple, rustic, and frugal dessert. Its simplicity makes it perfect for a hurried brunch by baking fresh fruit, typically cherries, in it’s iconic sweet, pancake-like batter. The result is a custardy, flan-like texture with a slight crispy edge.

From a technical and culinary perspective, there are several important aspects to consider when making a clafoutis:

Fruit Selection: Choose fresh, ripe fruit for your clafoutis. Traditionally, cherries are used, but you can opt for other fruits like cherries, mango, roasted apples or pears, or even peaches.

Batter Consistency: The batter should be smooth and slightly thick but still pourable. Whisking the wet ingredients into the dry ingredients gradually helps to achieve this. The right batter consistency is crucial for the custardy texture of the clafoutis.

Baking Dish: Use a buttered baking dish or tart pan to prevent sticking and for easy removal of the clafoutis.

A blueberry clafoutis is a delightful variation of the classic French dessert and makes use of berries natural to the Maritime area.

The blueberries will release their juices as they bake, creating a delicious contrast between the sweet and slightly tart berries and the custardy clafoutis. Blueberry clafoutis is a perfect dessert for showcasing the vibrant flavor of fresh blueberries.

Julia Child, who famously brought French Cuisine into the homes of North America was deeply fond of clafouti. To elevate the clafouti experience with your guests, you would be remiss if you didn’t share her famous quote related to the dish: "A party without cake is just a meeting. A meeting without clafoutis is just a meeting."

Blueberry Clafouti

Chef Ilona Daniel

Serves 4

2 cups fresh blueberries (or fruit of your preference)

½ cup all-purpose flour

½ cup sugar

¼ tsp salt

1 cup whipping cream

3 large eggs

2 Tbsp butter, melted, plus more for greasing dish

1 Tbsp vanilla extract

Pinch of nutmeg

1 Tbsp icing sugar

Preheat oven to 375°F. Butter a 9-inch square baking dish or cast-iron skillet (which is my preference). Sprinkle blueberries evenly over bottom.

Whisk together flour, nutmeg, sugar, and salt in a bowl. Whisk in cream, eggs, melted butter, and vanilla until completely smooth; for best results, use a stick/immersion blender. Let batter stand 5 minutes. Slowly pour batter evenly over blueberries.

Bake in preheated oven until clafoutis is golden brown and set in center, 25 to 30 minutes. Let stand 10 minutes. Sprinkle with icing sugar just before serving.

#pei #chefilona #canadianchef #eater #eastcoast #cbcpei #chefsofinstagram #yum #explorecanada #foodwriter #CLAFOUTIS #julia child #frenchfood

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meginthedark · 5 months

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Pumpkin Flan Consider serving this tasty pumpkin flan as a Halloween dessert. It can be prepared in a tart pan with a pumpkin shape and then baked and topped with chocolate ganache to resemble a jack-o-lantern. 1/4 cup cornstarch, 2 tablespoons heavy whipping cream, 3 tablespoons maple syrup, 1 teaspoon pumpkin pie spice, 1/4 cup 70% to 80% dark chocolate chopped, 1 teaspoon honey, 1 teaspoon vanilla extract, 2 teaspoons butter, 1 drop orange food coloring, 1/4 cup applesauce, 2 eggs, 1/2 cup pumpkin puree, 1 container silken tofu

#tart pan #ramekins #pumpkin dessert #baking dish #pumpkin flan recipe #chocolate ganache

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impressivesohid · 10 months

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Description about the Classic Basque Cheesecake.

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked (and is usually refrigerated).

Modern cheesecake is not usually classified as an actual "cake", despite the name (compare with Boston cream "pie"). Some people classify it as a torte due to the usage of many eggs, which are the sole source of leavening, as a key factor. Others find compelling evidence that it is a custard pie, based on the overall structure, with the separate crust, the soft filling, and the absence of flour. Other sources identify it as a flan, or tart.

Cheesecake is usually sweetened with sugar and may be flavored in different ways. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. Toppings for cheesecake can include sour cream, fruit sauces, chocolate or caramel syrup, nuts, whipped cream, or pieces of fruit.

Cheesecake is a popular dessert around the world, and there are many different regional variations. In the United States, the most common type of cheesecake is New York-style cheesecake, which is made with cream cheese, eggs, sugar, and a graham cracker crust. Other popular types of cheesecake include Italian cheesecake, which is made with ricotta cheese, and Japanese cheesecake, which is a lighter and fluffier version of the dessert.

Cheesecake can be enjoyed as a special occasion dessert or as a everyday treat. It is a versatile dessert that can be served plain, topped with a variety of fruits or sauces, or baked in different shapes and sizes.

Here are some interesting facts about cheesecake:

The earliest known cheesecake recipes date back to ancient Greece and Rome.

Cheesecake was a popular dessert during the Middle Ages, and it was often served at weddings and banquets.

The first cheesecake factory was opened in New York City in 1910.

The largest cheesecake ever made weighed over 10,000 pounds and was served at a food festival in Texas in 2008.

The world's most expensive cheesecake is made with white truffles and costs over $1,000 per slice.

Whether you enjoy it plain, topped with fruit, or baked in a different shape, cheesecake is a delicious and versatile dessert that is sure to please.

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alsjeblieft-zeg · 1 year

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015 of 2023

Your protein: pork steak lamb chops hamburgers vegan burgers chicken nuggets chicken fingers tuna shrimp salmon oyster crab lasagne ravioli chicken soup

beef jerky slim jims bacon spam buffalo wings sausage ham turkey meat balls

Your dairy: milk soy milk skim milk raw egg boiled egg sunny-side eggs scrambled eggs cottage cheese cheddar cheese mozzarella cheese swiss cheese blue cheese cream cheese plain yogurt

Your vegetables and fruits: mushrooms tomatoes pickles olives carrots raw onion broccoli cauliflower green beans string beans peas black beans celery leek artichoke lima beans bell pepper asparagus spinach seaweed avocado eggplant zucchini corn cucumber squash/pumpkin/yam garlic ginger peanuts almonds sunflower seeds raisins bananas apples pears grapes oranges tangerines peach blueberries raspberries blackberries strawberries lemons pineapples coconuts apricot cherries plums cranberry kiwi watermelon melon pomegranate grapefruit lime guava mango papaya

Your starch: French fries baked potato scalop potato mashed potato fried rice white rice bagel white bread whole grain bread French bread corn bread sourdough pancakes spaghetti macaroni & cheese oatmeal

Condiments: wasabi soy sauce cranberry sauce marmalade grape jam strawberry jam ketchup mustard relish mayonnaise whipped cream honey mustard sauce Tabasco salt ranch gravy caramel peanut butter salsa pepper honey maple syrup hummus butterscotch marshmallows icing

Junk food: cheetos sour cream and onion chips barbeque chips vinegar chips wheat thins graham crackers saltine crackers cheez-its ritz tortilla chips Lunchables Milano cookies Twinkies popcorn fruit roll ups donuts ice cream sandwiches Poptarts pretzels Girl Scout cookies Oreos Nutter Butter Fig Newtons Jell-O rice crispy treats

Cereals: Cocoa Puffs Cocoa Pebbles Fruit Loops Cinnamon Toast Crunch Frosted Flakes Raisin Bran Apple Jacks Corn Flakes Cookie Crisp Cap’n Crunch Lucky Charms Cheerios

Dessert: brownies muffins cinnamon rolls cheesecake donuts chocolate fondue pudding apple pie pumpkin bread pumpkin pie chocolate chip cookies sugar cookies gingerbread cookies biscotti fortune cookies shortbread cookies oatmeal cookies Angel food cake carrot cake cupcakes fruit cake cream puffs flan custard Meringue sorbet s’mores

Asian: ramen cup noodle sushi miso soup kimchi teriyaki eggrolls orange chicken

Fast food and restaurants: McDonald’s Carl’s Jr Taco Bell Panda Express Jack-in-the-box In-n-out Chick-Fil-A La Salsa Dairy Queen Baskin Robbin’s Pizza Hut Papa John’s Roundtable Domino’s Johnny Rocket’s Cho-cho San’s Hot Dog On A Stick Coldstone California Pizza Kitchen Red Robin Ruby Tuesdays Chili’s Wendy’s Burger King Kentucky Fried Chicken Subway Tommy’s The Cheesecake Factory Arby’s Quiznos El Pollo Loco TGIF Applebee’s Wienerschnitzel IHOP Islands White Castle Togo’s Sonic Popeyes Orange Julius Jamba Juice Coffee Bean Starbucks Del Taco Chuck E. Cheese Baja Fresh Macaroni Grill

Candy: Red Vines M&M’s Snickers Hershey’s kisses Kissables Kit-Kat Nerds Junior Mints Twizzlers Tootsie Rolls Jelly beans Swedish Fish Skittles Starburst 100 grand 3 Musketeers Airheads Almond Joy Baby Bottle Pops Baby Ruth bottle caps Butterfinger Reese’s Cup Fast Break Twix cotton candy chocolate coins Dots Hot Tamales jaw breakers Jolly Ranchers Laffy Taffy Lemonheads lifesavers Mike & Ike Milkduds Milky way Mr. Goodbar Nestle’s crunch Payday pixie sticks pop rocks Push Up pops Runts Smarties Snow Caps Sugardaddy Sweet Tarts Tic-Tacs York Peppermint Patties Warheads

Non-alcoholic drinks: Rootbeer Lemonade Orange juice Grape juice Capri Sun Coke Diet Coke Diet Pepsi Pepsi 7up Sprite Mountain Dew Hawaiian Punch Dr. Pepper Apple juice hot cocoa Kool-Aid cappuccinos frappuccinos lattes espresso energy drinks Vanilla Coke Cherry Coke Fanta Arizona Green Tea Squirt Gatorade Iced tea Green tea Chamomile tea White tea Oolong tea Jasmine tea Chai tea Snapple apple cider

Alcoholic drinks: Wine Sake Shochu Vodka Bourbon whisky Irish whisky Canadian whisky Bloody Mary Rum Absolut Brandy Scotch Cognac Tequila Gin Wine cooler Smirnoff Marc Sidecar Tonic Pina Colada Martini Alabama Slammer Daiquiri Margarita Cape Cod Flying Horse Kamikaze Screwdriver Rusty Nail Cajun Strawberry Soda Mimosa Champagne Cascade Fosters Sam Adams Budweiser Coors Harpoon Milwaukee’s Bes

#survey #bolding survey #themed survey #categorised survey

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uniquetempo · 7 years

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Miss Jones Baking Co. Confetti Pop Frosting is hands down, the best vegan & gluten-free vanilla frosting I have tried thus far! It even has minimal ingredients! So creamy, light, and wowwee! :D *Side-note: My son & I ate all the sprinkles with ice cream cones. I wasn’t quite fond of the sprinkles though, but great for those that like ‘em hard.*

I usually don’t share pictures of my favorite products, but I had to with this one; because it comes with a story….

Being raised by my father’s sister, whom has six of her own, I constantly craved sweets. She always had either 0reos, Chips Ahoy, M&M’s, ice cream, amongst other things. But the items that attracted me the most, besides Oreos, was her constant stock of pure white sugar (yes, I would eat that too when no one was looking) and vanilla frosting!

I would go as far as stealing it from the cabinet when no one was looking, and stashing it in my backpack or humongous bear coat. Then I would enjoy it at school during class, and in my shared room (referred to as ‘the girls room’) when no one was in there of course.

The funny thing about my behaviour in the past was that I didn’t steal toys or anything that lasts. What I stoled was sugary items such as frosting, pop tarts, flan, macaroons, strawberry milk, rice pudding, Hershey’s cookies & cream, Oreos, sugar cubes, etc. As for salty, it was crunchy peanut butter, tiny little pieces of cooked chicken cutlets, can of Vienna sausages, can of tuna, mozzarella peelable sticks, and hazelnuts that needed to be cracked open, lol.

I also did steal a little change here and there, such as a quarter, a dollar coin, or the half dollar coin. I felt horrible for the latter two, especially when I, myself, started collecting coins as an adult. I never thought about the value in coins when I was a sweet-eating monster. To make it even worse, I used the change for… come on, you already know…. Sweets.

I’m not sure if my Aunt ever found out or knew about it all along. I was like a ninja, lol. But as soon as I started making money in ninth grade, I helped her financially. Plus I owed her, even if she wasn’t aware.

To conclude my story, my favorite type of sweetness was frosting. But, as I am now, I am not much of a sweet-eater as I used to be. I prefer a mixture of both sweet and salty with no added scientific words. So, as a five-year gluten-free vegan, I am happy to announce I found the best frosting I have ever tasted for me. Best thing is… I can eat it with my finger like I used to as a kid, lol. So, my favorite type of sweetness will once again be frosting!

Thanks for reading!!!!

#Frosting #Miss Jones Baking Co.#Confetti Pop Frosting #Vegan & gluten-free vanilla frosting #vegan and gluten free frosting #vegan frosting #gluten free frosting #miss jones baking co. confetti pop frosting #miss jones confetti frosting #miss jones baking frosting #childhood stealing #stealing sweets #frosting addict

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nobertsales · 2 years

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It’s National Pots de Crème Day! Pot-au-creme or pots de creme, or translates from French to English as “pot of cream”. Technically, the #PotsDeCreme is a lightly set, baked custard. The French do not have a word for “custard” the dish is simply referred to as “creme”. Custards as we know them today date back to the Middle Ages. Then it was used as a filling for a Flan or a Tart. The word custard is derived from “crustade” which is a tart with a crust. After the 16th century fruit creams became popular. It was about this time that custards were made in individual dishes rather than a filling in a crust. The traditional pots de creme flavor was vanilla but recipes can be found in many flavors including the very prominent chocolate as well as caramel, pumpkin or coffee. #NationalPotsdeCrèmeDay #FoodConsultant #FoodService #FoodServiceSolutions #FoodSales #Food #FoodDude #WeKnowFood #FoodOfTheDay #NobertSales @NobertSales (at Germantown, Tennessee) https://www.instagram.com/p/ChxC0fqgR3-/?igshid=NGJjMDIxMWI=

#potsdecreme #nationalpotsdecrèmeday #foodconsultant #foodservice #foodservicesolutions #foodsales #food #fooddude #weknowfood #foodoftheday #nobertsales

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vedaxomaj · 2 years

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Modern french pastry pdf

MODERN FRENCH PASTRY PDF >> DOWNLOAD LINK vk.cc/c7jKeU

MODERN FRENCH PASTRY PDF >> READ ONLINE bit.do/fSmfG

49. French Desserts 1. Gteau Millasson (Gascon-Style Flan) 2. Apple Croustade (Flaky Apple Tart) 3. Chocolate Puff Pastry 4. Pain au Chocolat (Chocolate Croissant) 5. Olive Oil Quatre Quarts with Chopped Fruit 6. Raspberry Brle 7. Lavender Honey Ice Cream 8. Crazy Day Crpes 9. Macarons 10. Chewy Almond Macaroons 11. Les Navettes de Saint Victor (Shuttle Cookies) 12. . Clafoutis aux Olives Over 1000 recipes have been adapted to modern restaurant pastry methods, bringing new life to this area of French cuisine. With basics developed during this and earlier centuries, Thuries now creates the foundation for pastry making in the twenty-first century. Jun 15, 2021 · Creating classic French desserts is a daily enterprise for 35-year-old Palm Beach executive pastry chef Alex Ramos. Ramos led the pastry team at the Miami location of Zuma, a high-end modern The Modern . The Modern features Chef Allan's refined, contemporary cooking in a beautiful setting overlooking MoMA's Abby Aldrich Instead, Modern French Pastry gives you 41 original recipesnever seen before, in an array of shapes, colors, flavors and sizes. Pix Pâtisserie award-winning chef and owner, Cheryl Wakerhauser (a.k.a.Pix), is known for combining bold flavors and textures into stunning,edible packages sold at her Portland, Ore. dessert oasis. Now, sheshares her Home Bakings. Edna Evans. Online | 110 Pages | English. The book Home Bakings not only contains recipes for breads, cakes, and pastries, but also meats, vegetables, and fish. The New Royal Cook Book. Royal Baking Powder Co. Online | NA Pages | English. The young housewife will find here complete simple directions for making delicious cakes and Cheryl Wakerhauser - Modern French Pastry: Innovative Techniques, Tools and Design / Современная французская выпечка: инновационные техники, инструменты и дизайн [2017, AZW3/EPUB/PDF, ENG] » Кулинария (книги) :: RuTracker.org prepare a crunchy craquelin coating. make a light vanilla cream. prepare a silky caramel cream. caramelize pecans. make a rich praline. fill the choux with caramel cream. pipe out the vanilla cream into an elegant swirl. decorate the choux with vanilla cream, praline and caramelized pecans. Chocolate gluten-free sponge. Chocolate Decorations | Dobla

https://vedaxomaj.tumblr.com/post/691543888723410944/rca-rcpj100-manual, https://vedaxomaj.tumblr.com/post/691543888723410944/rca-rcpj100-manual, https://vedaxomaj.tumblr.com/post/691543888723410944/rca-rcpj100-manual, https://vedaxomaj.tumblr.com/post/691543888723410944/rca-rcpj100-manual, https://vedaxomaj.tumblr.com/post/691543888723410944/rca-rcpj100-manual.

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holidays-events · 2 years

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Cheesecake

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked (and is usually refrigerated).

Cheesecake is usually sweetened with sugar and may be flavored in different ways. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. Additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients.

Culinary classification

History

An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans' adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus (5th century BCE), who wrote a book on the art of making cheesecakes (πλακουντοποιικόν σύγγραμμα—plakountopoiikon sungramma). The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes recipes for three cakes for religious uses: libum, savillum and placenta. Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked. A more modern version called a sambocade, made with elderflower and rose water, is found in Forme of Cury, an English cookbook from 1390. On this basis, chef Heston Blumenthal has argued that cheesecake is an English invention.

#Cheesecake

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daily-deliciousness · 2 years

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Flan patissier (french custard tart)

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blue-bird-kny · 3 years

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Day 9: Peppermint Smooches

This was purely indulgent, I love peppermint flavored things and I love cooking/baking so enjoy this as you please~Amanda

P.S: For those who don’t know flan is a delicious dessert made of milk and caramel, my family is cuban and that is a staple dessert at parties.

Reblogs are always appreciated~

Warning: N/a unless you aren’t a fan of sweets,

( 1.2k+ words)

↳{In which you spoil your boyfriend with various of your favorite holiday treats for almost an entire month}

The house smelled of candy and sweets, the overwhelming scent of baked goods pouring out of every crevice and window. You hummed happily in the kitchen wearing a matching mittens and apron set, both adorned with cheesy gingerbread men over white cloth complete with satin red ribbons to tie around your neck and waist. You mixed together a sticky batter of cinnamon and sugar, tablespoons of spiced rums and vanilla’s all combined together to create a decadent toffee cake smothered in a bitter brandy sauce; your mouth watered and taste buds buzzed in anticipation of eating this dessert.

The holiday season was your playing field; starting December 1st all the way to the new year, you stuffed your friends with delectable sweets, everyday a different flavor and style, and this year you had another special someone to fatten up. Just as you set the pan on the counter to cool, faint footsteps could be heard waddling their way into your kitchen, “Why does it smell like Santa threw up” Giyuu’s nose crinkled as he appeared in the doorway, leaning lazily against the frame. “Well Sir, you’ve just entered a battle zone of my own creation. Pick your weapon, flour or milk?” you joked, setting the red mittens aside in favor of resting against your boyfriend, your arms wrapping around his waist. “Carrots” he randomly picks in an attempt to be funny, “What are you..? Never mind, come taste my cake” you ushered him in to the kitchen, carefully slicing the browned food, blowing on the piece before shoving it into Giyuu awaiting hole.

He chewed slowly as you anxiously awaited his reaction, “Too sweet or too bitter? I did go a little heavy on the liquor” you spireled nit-picking your own desert. Finally, Giyuu’s cool voice spoke “Nothing’s wrong with it, it's perfect. Could I have another piece?” he asked, mouth agape as a low ‘ahh’ sound traveled out. You giggled scooping another slice for him to try; Giyuu savored every bite you pushed his way, but oh how unaware he was of the tooth-rotting month he was about to partake in.

You made dishes of all sorts: gingerbread, strawberry, all sorts of chocolate and nutty arrangements, but nothing compared to the minty sweet that was peppermint. While children wait for gifts in December, you waited year-round to exploit the festive flavor, creating all sorts of pairings to try. You incorporate it into practically anything; topping your whipped creams with crushed bits or mixing them into batter and frosting, using larger pieces for brittle or to freeze with white chocolate, and not a morning passed when you didn’t melt the striped candy to add the extract to your coffee. It was an unhealthy holiday obsession you were far from ashamed of and, unfortunately for him, your Hashira boyfriend had to endure every bit of it.

You were well into three weeks of your cavity-ridden adventures when you found yourself putting together packages of sweets for your friends, each filled with tarts and truffles all wrapped in a hand-tied bow- and of course, this meant you had to include some peppermint treat as well. You browsed through dozens of cookbooks and tested numerous flavor profiles, until you settled with a classic chocolate-peppermint cookie- simple,sweet, and irresistible.

You got to work mixing the dry and wet ingredients, popping them into the fire quickly so as to keep the dark cookie dough at a proper temperature. You melted semi-sweet chocolate chips, mixing in cups of heavy cream to help keep the chocolate smooth and rich to create spread, finally crushing whole sticks of candy canes to garnish the treat. “All done” you sighed, pulling the final ribbon together in a taught knot, a line of baskets ready to be dropped off with your friends the next morning. Your face scrunched together in a loud yawn, the sun already setting outside, “guess I got a little carried away” you chuckled nervously, “You think? You were in there for five hours” a deep disembodied voice answered from behind you.

“Aww so are you saying you missed me, Yuu’” you teased, turning to face the man whose black hair tumbled around his shoulders in the perfect bedhead. He grunted as a response, effortlessly peering over your shorter stature into the kitchen. He was always amazed at your impressive cleanliness because no matter what you baked it always appeared as though a one-man baking championship had not just gone down in there. “What’s with all this?” he asked referring to your gifts, “Just some holiday cheer for our friends, I’ve barely given them any goods this year” you exaggerated as if you hadn’t made Giyuu deliver a plate of pecan pie and flan you’d learned from a foreign cook book to his last Hashira meeting like it was an office christmas party. He noticed the tags hanging on each bow, reading the first one he saw, “Sanemi-san” he grimaced, “Everyone gets one?” “Yes everyone gets one” you started, “and he happens to appreciate my cooking” you added already knowing that there was only one person who could warrant such response from the pillar.

A twinge of jealousy struck Giyuu as he imagine your bubbly self dropping of your hard work into the hands of that brute when you called for him rolling your eyes, “I saved the best one for you though” you held the cookie up to his lips, the oh-so familiar red and white sprinkled across the top. Without a moment's hesitation Giyuu took the desert into his mouth, the silky smooth cocoa cookie coating his taste buds. You watched in delight as the one you loved most enjoyed your favorite hobby when suddenly you noticed the smallest twitch in his eye, so miniscule you almost missed it. “What wrong? Yuu’, if you don’t like it, it's okay” you comforted, eyes softening as you peered up into his crystal orbs.

“This is it” Giyuu thought defeated and slightly upset that he slipped up, “I’m going to have to tell her” he took a deep breath, his confession coming out firm as he said “I hate peppermint”. You blinked in confusion, trying to piece together how he stomached practically every edible thing you pushed his way for the last month. “Wait, you mean the whole time you hated peppermint” you asked with furrowed brows, “yet still ate everything I made...why? I wouldn’t have been upset” Giyuu spoke as if his reasoning was the most obvious in the world, “It makes you happy and I didn’t want to take that away from you”

Butterflies fluttered in your chest at his words, so simple and genuine yet they made you feel like the luckiest person with the best boyfriend. “Giyuu you make me happy, with or without the peppermint” you jumped onto your tiptoes, leaning forward to press a long, passionate kiss on Giyuu surprised lips. He recovered quickly though, his arms slithered around your waist and into your hair, “You taste like peppermint” he stated after pulling away. “Sorry” you laughed embarrassingly, the pads of his finger brushing against the plush skin “From your lips, peppermint is my favorite flavor” he whispered, delving in to get another taste.

Holiday Event Masterlist

#fluffy feelings holiday event #demon slayer x reader #giyuu tomioka x reader #giyuu x reader #giyuu tomioka #giyuu fluff #Giyuu x reader fluff

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binsofchaos · 2 years

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Vanilla Flan Parisien Recette (10 servings)

French Pastries Made Simple: Foolproof Recipes for Éclairs, Tarts, Macarons and More by Molly Wilkinson

Vanilla beans can be very expensive but do make this dessert taste extra-special. You can use one or two, and I add some vanilla extract as well, although Romain suggested it would be good with a little rum in the batter instead. If you're one of those people who buries their used vanilla beans in sugar to make vanilla sugar, this is a good place to use that wonderfully-scented sugar!Note that this dessert should be made the day before serving to give it time to cool and chill thoroughly, which will make it easier to slice, too.

Ingredients

For the crust

1 1/2 cups plus 1 tablespoon flour (210g) flour

2 teaspoons sugar

1/2 teaspoon salt

7 tablespoons (3 1/2 ounces, 100g) unsalted butter, chilled and cubed

1 large egg

2 teaspoons water, plus more if necessary

For the custard

3 cups (750ml) whole milk

1 3/4 cups (430ml) heavy cream

1-2 whole vanilla beans, (see headnote)

pinch of salt

3 large eggs

3 large egg yolks

1 1/4 cups (250g) sugar

3/4 cup (90g) cornstarch

2 teaspoons vanilla extract

Directions

To make the crust, mix the flour, sugar, and salt in a bowl of a stand mixer fitted with the paddle attachment. (You can also make it in a large bowl with a pastry blender or your hands.) Add the cubes of cold butter and mix on medium speed until the pieces of butter are the size of large corn kernels. Add the egg and water and mix until the dough begins to come together.At this point, even if I'm using my stand mixer, I use my hands to gather and shape the dough into a disk. If necessary, add another teaspoon of water if the dough resists coming together but don't overwork it. Wrap the dough in plastic or your favorite eco-friendly alternative and chill for at least 30 minutes.

On a lightly floured surface, roll the dough into a 15-inch (38cm) circle. Carefully place the dough into a 9-inch (23cm) springform pan so it covers the bottom and goes up the sides of the pan. Use your fingers to gently coax the dough into the corners of the pan (between the bottom and edges) then trim any dough overhanging over the top edges of the pan. Use your hands to patch and smooth any wrinkles or cracks. (The dough is quite forgiving once baked and filled so don't worry if it's not perfect.) Place the dough-lined cake pan in the freezer while you make the filling.

Preheat the oven to 400ºF (200ºC).

Pour the milk and cream into a large, heavy-duty saucepan (or Dutch oven). Split the vanilla bean(s) vertically and scrape the seeds into the milk mixture and also add the vanilla pods and the salt. Warm over medium heat.

In a separate medium-size bowl, whisk together the eggs, egg yolks, and sugar, then whisk in the cornstarch.

When the milk mixture is very warm, working quickly, pour half of the warm milk mixture over the eggs and quickly, and confidently, whisk well until combined. If you have someone in the kitchen to help you, this is a place to ask them to. But if you do this step without hesitation, you should be fine. (If you're unsure, you could ladle in the hot milk while whisking constantly.)

Pour the warmed egg mixture back into the pan of warm milk and stir it leisurely with the whisk until it starts to thicken, which'll take about 5 minutes, but will depend on the heat. As it starts to thicken, things will move a bit more quickly and you'll want to whisk more vigorously to break up any lumps as it cooks. When the mixture comes to a full boil - a large bubble or two will break the surface - turn off the heat and pluck out the vanilla beans with tongs. Stir in the vanilla extract.

Remove the tart shell from the freezer, scrape the pastry cream into the tart shell, smooth the top and place it in the oven. Bake the flan for 10 minutes, then reduce the heat to 350ºF (180ºC) and bake for another 50 minutes. The top may get close to black, which is normal and fine.

Let the flan cool on a wire rack. Once cool, chill in the refrigerator overnight before serving.

Notes/Storage: The tart dough can be made up to two days in advance and chilled. If made in advance, you may need to remove it from the refrigerator for a bit before rolling. The finished flan will keep 3-4 days in the refrigerator.

Follow Molly on Instagram and check out her online French pastry classes.

#david lebovitz #flan #vanilla #vanilla flan #parisien recette #flan pâtissier #molly wilkinson #French Pastries Made Simple: Foolproof Recipes for Éclairs Tarts Macarons and More #french pastries

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highsviolets · 4 years

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the sweet secrets of loving

summary: Obi-wan returns from deployment with a sweet surprise

word count: 1.8k+ (what)

cw: brief mention of war/deployment

A/N: after discussing Obi-Wan’s culinary abilities with @thespareoom and @obitwo, this little one-shot popped into my head last night and it wouldn’t leave me alone. this is so soft and i just -- if you need me i will be yearning // shout out to @afogocado for finding this gif (if it’s yours pls lmk so I can credit you!)

the sweet secrets of loving, a fic by corellians-only

Silver keys seemed to dance in your hand as you fumbled with the lock, the metal glaring in your face as they reflected the merciless fluorescent lights bearing down on you with foreboding.

After several agonizing moments spent twisting the key, trying to locate the elusive sweet spot that would permit access to your apartment, the stubborn thing acquiesced and the door swung open.

He was already there. A feeling like a soft summer breeze swept over you at the sight his buzzed auburn hair, his pride and authority etched into his shoulders like the precise stitching of his combat uniform still clinging to his back. He was staring out the window, and you could tell from the way his thumb curled around the unit insignia on his left ring finger that he was anxious.

“Darling?” you called out, mustering the last dredges of your willpower to not sprint to his side.You simply waited by the door, setting down the cumbersome black box of files your boss had insisted you take home this evening, no, really, it would be most helpful if you could compare the spring and fall mockups tonight. The box of responsibility rebounded off the hardwood floor and skidded slightly, blending in with the muffled closing of the door behind you.

It was no matter, anyway. The box had barely escaped the protective gaze of your fingers when he was pulling you into him. His head bowed down to nestle in the crook of your neck and you laughed as his fine hair tickled your cheek. You pressed a kiss to his sheared locks. “Hello, Obi-Wan,” you whispered, as though speaking any louder would bring a curse upon you both, would take him away from you again.

At the sound of his name, Obi-Wan straightened and took your face in his hands. His thumb drew angels across your cheekbones. “Darling,” he breathed. Aquamarine eyes met yours. It felt like getting caught in the hail — confusion, wonder, a homecoming of understanding, a bite of pain.

When the two of you video chat during his deployments, his eyes are always darker. They’re steel and iron and the reflection of your keys in the hallway and the torment of a sea during the storm as it fights against the waves.

Every time he comes home, they change. They become lighter, the way his body does without the Kevlar bulletproof vest.

When he looks at you like that — like the world would burn and he would still go to war to fight for you alone — your resolve shatters, the way a window must when his bullet crashes through its pane, searching for the sniper.

Your fingers grasp his wrists and tug at the end of his sleeve. The pink of your painted nails contrasts horribly with his camouflage, and the absurd thought makes you laugh even as he dips his head in acquaintance to your nonverbal command.

The first kiss is simple, like the routine act of walking from the metro to you apartment. Routine, familiar, but not unexciting. A expression of the vibrancy of life. Your lips meet his, like an embrace, and stay there for several long moments.

A second kiss, the third, the fourth: these are more demanding. The way his hands slip under diaphanous emerald silk tells you that this is more like a carefully timed assault. His mouth is precise and exacting, his tongue pushes back against your claims to dominance, his fingers press into skin and yours clutch at the unforgiving fabric of his uniform.

You disconnect and he smiles, a steady, even thing that shows his teeth. Even so, it threatens to split his face in two, and the dust that seems to be shedding from his laugh lines makes you wonder the last time he was truly happy.

But you ascend to your tiptoes and kiss his cheek and banish all thoughts of his deployment, at least for tonight. “C’mon, Obi-Wan.” You take his hand and start dragging him to the kitchen. “Let’s eat.”

____

It is not until later that evening that you discover his secret. Padding into the kitchen, you open the fridge to retrieve a new bottle of sparkling water when something strange caught your eye.

“Obi?” you say. The hike in your tone matches the spike in your anxiety and unease. “You didn’t happen to pick up some tofu in miso when you went to store earlier, did you? There’s uh —“ you pause, staring at the blob in apprehension — “something…weird in the fridge.”

“Ah.” He follows your path into the kitchen and steps behind you to better see the object in question. “I see you’ve found dessert. I wondered how long it would take.” Amusement colors his tone, and you turn your head to see a smirk decorating his lips.

“Oh.” The unassuming expression is the only thing that enters your vacuous mind, consumed by the strangeness of the oval-shaped yellow-and-caramel colored mass. You run your fingers through your hair — now freed from its stuffy updo — in an attempt to wrest some meaning back into your existence. “What, um, what is it?”

Obi-Wan extends his arms and catches you in an embrace from behind. “It’s a flan, darling!” he says like it’s the most obvious thing in the world. Obi-Wan squeezes your waist in excitement and you lean back into his chest, comforted that its soft cotton of an old t-shirt that greets you, rather than his fatigues.

“Oh.” Emptiness returns, and now the exoticism of the strange food is coupled with curious revulsion that Obi-Wan is so interested in something that seems so…unappealing.

Obi-Wan rolls his eyes and gently scoots you out of his path and puts the platter on the counter. You watch him as he gathers plates, washes fresh utensils, and meticulously cuts the thing, taking care to add extra sauce to each slice. He thrusts a plate at you. “Try it,” he urges.

You don’t like dessert. Never have. You’d rather eat something savory than something sweet, and after years of failed attempts, Obi-Wan has largely given up. But here he is, staring at you with those aquamarine eyes, practically begging you to try this foreign sweet treat.

So you do. The custard is smooth, like the silk of your top, and flecked with spots of intense vanilla flavoring. Caramel oozes into every bite, rich in tone and balancing the tenderness of the egg and sugar.

“Oh my god.” You meet his eyes, and you can tell he’s valiantly staving off another grin. He never presses his lips together like that otherwise. “This is — Obi, this is amazing. Like, vintage Chanel kind of amazing.”

He laughs aloud at your comparison, taking the two plates and reassuming his previous position on the couch.

“I’m glad to hear you enjoy it, sweetheart.” He erupts into another round of chuckles when you moan around the next bite.

“What did you say this is?” you point to the concoction with you spoon.

“Flan, dearest,” he says mildly, taking a bite himself. “Ah, you’re right, it did turn out rather well today. My mother would be proud.”

The statement gives you pause, and you set down your spoon. “Your mother? Wait — did you make this?”

Obi-wan looks at you, surprise evident in his half-smile and narrowed eyes. “Of course I did! Where did you think I got it?”

“I didn’t know you could bake!” The statement is bald, and childish, but you don’t care.

“How did you think all the cookies and tray bakes appeared, then?” He raises an eyebrow mischievously. There’s nothing he loves more than poking holes in your logic, especially when you cling to it so resolutely.

“Oh, I don’t know!” you splutter. “I suppose I thought you bought them, or something!” You throw him a mock glare. “Not my fault you never told me that you bake.”

He launches himself forward and drops a conciliatory kiss to the tip of your nose. “I’m very sorry, darling,” he says seriously, but there’s a twinkle in his eye so you shove him away from you. The gesture is playful and wondrous in its innocence, and for a moment you feel as though you are in university again, staying up late in the student lounge talking, long before uniforms and obligations and separations. You want to say something but the words get caught in your throat as you remember your promise to leave the boots behind. At least this one night.

“What is flan, anyway? When did you learn to make it?” you say instead, forcing the words out and taking another bite. The sweetness caresses the bitterness lingering in your mind.

“It’s a long story,” he says, shifting his gaze to the window.

You place an hand on his bare arm. “I want to hear it,” you say, and you do.

So he tells you. He tells you of his French mother spending her childhood summers across the Pyrenees in Spain, learning dishes like arroz con pollo and tortilla española and flan. The family cook become a grandmother to her, he says, and again he plays with the unit insignia on his ring and you know he misses his mother more than ever.

Flan became his mother’s speciality, he explains. He points to the sheen on the custard and talks about how his mother learned how to perfectly beat the eggs and how she favored the caramel sauce against the hard caramel on her native country’s creme brûlée and how the family cook in Spain gifted her with her very own flan pan when she was eighteen years old.

You ask him how he came to bake such things. He smiles again and despite its joy, your heart aches because you never knew. While his father was deployed, he would bake with his mother to keep her company, and she taught him tarte tatin alongside flan and the Bakewell tarts his father so enjoyed.

“It was how she told people she loved them,” he says with a shrug, finishing his portion. “She would bake for the other women whose husbands were deployed, or for the family next door, or for my best friend’s cousin’s birthday, or if I had a bad day at school there would be something sweet waiting for before I went to bed.” Obi-wan rests his head on his hand, considering. “I guess I’m the same way. I came home and I wanted to do something nice for you, to tell you I love you.”

“That’s awfully sweet of you, Obi.” The pun is bad and you both know it, but he laughs and kisses you anyway. He knows what you’re trying to say.

“I love you too,” you murmur against his mouth. “Will you bake me something tomorrow?”

“Darling,” he presses a kiss to the edge of your lips. “I will bake you something every single day if that is what makes you happy.”

And you say you want him to, because you want him to love you forever.

#obi wan x reader #obi-wan x reader #obi wan x you #obi-wan x you #obi-wan imagine #obi wan imagine #star wars fic #character: obi-wan kenobi #YES I LOVE FLAN #DONT COME FOR ME #my abuelita's flan is >>>#honor kink #cris writes

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vitalityandmore · 4 years

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How is everyone going? It’s been a little while since I’ve posted here...

Today I’m sharing a special little tart I’ve baked several times now and it’s a winner, it can be made gluten free with a few swaps of flour and most importantly it’s refined sugar free, it’s dairy free and egg free, the perfect little dessert you can make a day before and bake before your guests arrive with whatever fruits you can cook with with!

So here’s my recipe, if you do try it please share with me on your socials or tag me with #vitalityandmore

Happy Baking everyone, lots of love, A xo

For the fruits:

Pictured here I mixed apple with Feijoa fruits when they were in season back in May,

For the Base:

2 cups organic spelt flour Kialla Pure Foods for gluten free use quinoa flour or buckwheat I’ve tried both,

1 cup organic almond meal

1 1/2 tbsp organic vanilla

1 tsp ground organic cinnamon

1 tbsp organic coconut sugar powdered down so it’s super fine

1 cup pure grape seed oil

For the Top:

Basically you can use any type of street fruits or berries here, I’ve made this with mixed berries, plain apple, figs and more!

4 apples, peeled and cored

500 grams Feijoa (these were homegrown from families tree)

1/4 cup coco sugar

1 tsp cinnamon

1/8 cup filtered water to cook up with

So prepare and cook your fruits first and leave aside to cool, you can even do this the day before.

Then start on the tart base, mix all your dry ingredients and add wet ingredients ensuring it’s all mixed evenly. Mix it with a spoon and then roll into a ball. Place some baking paper under your dish or grease it. Proceed to roll out the dough using a rolling pin and place into your tart or flan dish. Place in the refrigerator for about 10-15 minutes and then remove and add the fruits to top and bake it on 180 degrees pre-heated for 35 minutes.

It’s really best enjoyed once it’s cooled out of the oven, needs some time to rest so it doesn’t crumble when you cut it up, so resist the temptation to eat it straight away.

Would love to know your thoughts if you do try it 🧡

#bake #organicfood #heretoinspire #veganbaking #lovetocreate #glutenfree #dairyfree #sweettooth #healthytreats #inmykitchen #healthiswealth

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