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ellocentipede · 4 years

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Arcana Pumpkins Crave... Reviews!

I thought that I was the kind of person who could not wear pumpkin perfumes—they were either too spicy (lookin’ at you, cinnamon!) or too buttery, or too something. Leave it to Arcana to pull my pumpkin-spice-perfume-loathing self out of my mire of self pity with her Pumpkins Crave collection. They’re all lovely in different ways, but Pumpkins Crave Quietude is my favorite of the bunch. I highly recommend it for those who typically do not do well with spice notes and who are looking for a seasonal pumpkin scent.

Pumpkins Crave Quietude

Scent description: Soft vanilla, white amber, white musk, Mysore sandalwood, sweet pumpkin, and a tiny pinch of white pepper.

This may possibly be the pumpkin scent of my dreams (it’s a close tie with Moonalisa’s The Rumpkin!). It’s not a traditional spicy pumpkin scent—I would call it fragrant instead. It’s fragrant, dry sandalwood and glowing, sweet, musky pumpkin that reads like a pumpkin-scented beeswax candle. The sandalwood and pumpkin complement each other beautifully, creating a scent that does evoke contentment and peace. The amber comes out more with time, lending some sparkly depth.

Pumpkins Crave Trees

Scent description: Gently spiced pumpkin cookies with Arcana Wildcraft's Trees accord (jammy fir absolute, sugared pine, earthy black spruce, Canadian fir needle, a touch of Atlas cedarwood).

This one is like a dry Christmas tree (that’s beginning to lose its needles) with gentle wafts of pumpkin spice blowing around it on a breeze. It’s an unusual and beautiful scent. It loses some of its starkness with time and becomes richer as the sweet, fragrant pumpkin gains more prominence. The trees and the pumpkin blend together more, instead of being like two opposing notes sitting side-by-side.

Pumpkins Crave Bread

Scent description: Sweet pumpkin flesh with warm, baking bread, barley malt, cassia, maple candy, and pumpkin spice.

Warm, crusty, dark, baking bread with a honey glaze on top and a gentle sprinkle of pumpkin spice. Beautiful. At first I smell a good bit of the sticky sweet maple candy (sometimes maple takes over scents for me and all I smell is maple syrup), but in time it melts into the rest of the blend like honey.

Pumpkins Crave Treats

Scent description: Rum-laced caramel, cane sugar, pumpkin custard, and delicate, vanilla-infused marshmallows.

Mmmm on first sniff this smells like a warm, spiced rice pudding to my nose! It's creamy and cozy and comforting. Oof this smells delicious. There's an Irish eatery here in Mobile that has a bread pudding with an Irish whiskey sauce that is amazing, and this smells like a spiced pumpkin creme brulee doused in that sauce.

Pumpkins Crave Honey

Scent description: Spiced calabaza and beeswax candles smothered in acacia honey, buckwheat honey, and mead.

Gentle, dusty pumpkin spice sweetened with thick, creamy, gooey, golden honey. The beeswax is warm, sticky, a little smoky, and is lending the "dusty" vibe. This is a lovely classic and complex pumpkin blend that is sure to be a crowd pleaser. It's neither too spicy nor too sweet. Wonderful.

Pumpkins Crave Peaches

Scent description: Glowing golden musk with caramelized peach, maple sugar, and softly spiced pumpkin cakes.

This sounded like such a delicious and offbeat combo, and I was looking forward to trying it! It's wonderful. It smells like a warm peach cobbler, honest to goodness. The peaches are potent and wonderful and delicious as Arcana's peaches always are, and the warm, spiced pumpkin produces an effect not unlike a syrupy cobbler hot out of the oven waiting for an ice cream topper. I can't believe how good this is!

Pumpkins Crave Pointe Shoes

Scent description: Creamy pumpkin and sweet Korintje cinnamon with Arcana Wildcraft’s Two Finger Ballet (a delicate blend of French vanilla crème, white amber, sugared vanilla beans, caramel, and the smallest dab of opium).

I haven't tried Pointe Shoes on its own, but it's now on my wishlist! This is a lovely and innocent creamy pumpkin, with just the tiniest hint of fine, dry cinnamon, with lashings of vanilla cream. This is a cool, delicious iced pumpkin latte without the coffee.

Pumpkins Crave Ganesha

Scent description: Pumpkin spice and sweet pumpkin with Arcana Wildcraft's Ganesh (A large, joyous snoutful of coconut cake is snugly wrapped in honey, vanilla, Indonesian clove, green coconut, and a warm blend of spices).

I've never tried Arcana's fan favorite Ganesha on its own, so this is a brand new experience for me. It's lovely! At first I get a punchy, smooth, and fragrant clove, golden sticky-sweet honey, and spices, but the clove quickly settles in and allows the honeyed coconut cake to shine amidst the spics. This is gorgeous and now Ganesha is on my wishlist!

Pumpkins Crave Resins

Scent description: Gilded amber, black amber, 10 year old labdanum absolute, black tea, and boozy golden gourd.

This is a glorious blend for Halloween. It smells like a dark and opulent parlour alight with glowing jack o'lanterns. The resins are plush, moody, and a little smoky. A brooding and grown up seasonal blend!

Arcana Craves scents may be found at https://arcanacraves.com

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wehaveabucky-archive · 5 years

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Cookie Dough

pairing: bruce x reader

word count: around 2k

summary: bruce finally comes home to you

warnings: fluff

masterlist

Before, even when Bruce was just a doctor, you’d sometimes wake up in the middle of the night because of the breeze coming through your open windows. It would waft the curtains out into your room, the slightest sound shifting you awake. You’d lie for a bit, held tight in Bruce’s arms, and then eventually, you’d crave cookies. Soft and warm chocolate chip cookies straight from the oven.

You’d never wake Bruce up, slipping from beneath his arms silently until he was curled around nothing. You’d creep across the floorboards, around the bed and through the door into the living-kitchen area. Then you’d get to work, sleepily pulling out ingredients from the cupboards to make the cookies.

Despite thinking you were quiet, you’d always make some noise that woke Bruce up. It was usually the clanging of the baking tray on the kitchen counter or the tearing of greaseproof paper. It stirred him and he’d reached to pull you closer only to find you missing from the bed. Then he’d hear the soft sounds of movement from the kitchen, the quiet music playing over the radio on the stove, and he’d smile.

He’d lay for a little while, staring at the ceiling with his eyes fixed on nothing in particular, just imagining you moving across the apartment floor, head probably nodding along to the music. Eventually, he’d clamber out of bed, pulling on a t-shirt only occasionally before joining you in the kitchen.

“Baking again, love?” You’d snap your head up at his words, freezing your movements.

“Did I wake you?” You always asked when you saw him in the doorway, a ball of cookie dough held in your flour-stained hands. Bruce would always shake his head and lie.

“No, it was the wind.”

Bruce had gone now. It would’ve been easier if he’d told you. If he’d said he’d had enough of your life together. That he wanted more. That he didn’t love you anymore. It would have hurt you and it would’ve been hard. But there was no doubt in your mind that it would have been easier than this at least.

It would’ve been easier than not knowing why. It would’ve been easier than not knowing where. It would’ve been easier than not knowing when he was coming back. If he was coming back.

There was no easing into it either. One night he had his arms around you as you carefully lifted cookies from the baking sheet onto the cooling rack at 3am, and then the next night you were alone, left with an apologetic message from Tony and an ache in your heart.

Now when the wind rustled your curtains and roused you from sleep, you opened your eyes and always expected to feel the familiar warmth of his body behind you. You never did, just the cold wind, and you climbed out of the bed leaving no one behind.

At first, your baking sessions stayed the same. You still tiptoed around the kitchen, trying to be as quiet as possible so as not to wake the non-existent Bruce you constanly hoped would materialise in the doorway – like he’d never gone.

But then a year passed by and you’d walk with your heels on the floor, measuring ingredients with a clatter of equipment and not caring about the loud banging of the baking tray against the counter. The soft music from the radio was replaced with loud, guitar heavy music blasted from your iPhone speakers. Instead of making coffee or tea to drink with your cookies, you poured wine into glasses, watching the cookie dough in the oven bloom into cookies.

One thing that never changed was the amount. You made the same perfectly round batch of a dozen cookies. You put them on the same cracked plate Bruce’s cousin had bought you when you first moved in together, the print on it a classical floral pattern surrounding a beautifully calligraphed “fuck my diet”. But twelve was always too many. You got through three, chewing them in between sips and then gulps of wine.

But there was always nine left over.

You’d sit there staring at the cookies, finger circling the rim of your almost empty glass of wine, before you stood, draining the glass, and making your way back to the bedroom.

In the morning before work, you washed the wine glass in the sink and you’d take the cookies into the office, transferring them from the “fuck” plate to a Tupperware box.

When the wind stirred you awake this morning, you squeezed your eyes shut, trying desperately to quash the need to continue this routine that only brought you pain. But your feet compelled you out of the bed towards the kitchen.

You poured the wine first, leaning against the counter as you stared at the cupboards before you.

Why not make brownies? Quiche? A fucking Crème Brulee?

You took out flour, baking soda, butter, sugar, vanilla, eggs and chocolate chips and got to work.

Bruce had asked about you right away. Tony had diverted from answering that question, urging him to get medical tests, demanding answers to his space-related question.

“Alright, Tony, space is a giant shit show that basically makes no sense,” Bruce snapped, head in his hands. Tony hushed, watching the eyes of his friend turn green for a second only to settle again in desperation. “Tell me. How is Y/N?”

Tony hesitated, twirling his phone between his fingers. He sighed, leaning back in his chair and running a hand across his stubble.

“She took it hard. You just disappeared with no warning,” Tony noticed Bruce take a sharp inhale of breath as he began to panic. “I tried to keep in touch. I tried to help. But… it hurt her a lot and you… I didn’t know where you were. I couldn’t give her the answers she wanted.”

The silence hung over them like a darkness, filling the room with a cold that could not be fixed with central heating. Bruce chewed his lip, feeling the guilt tear is soul apart at the thought of hurting you. The Hulk hurt too, yearning for the time when you fixed his heart rather than wounded it.

“I should go see her. Tell her I’m okay.” Bruce didn’t meet Tony’s eyes. “Did she-“

“-she never moved.” Tony answered before he could even ask and Bruce looked up at him again. “She never moved.” He repeated. But he was saying something else and Bruce knew it. You never lost hope.

The music was so loud that you didn’t hear the key in the lock turning. You were focused on mixing the dough into the right consistency, spoon reverberating off the glass bowl loudly now that you didn’t have to worry about waking anyone. When it was done, you let the spoon drop from your hands, reaching for the wine glass the song faded into a new one.

It was in this slip into silence that you heard the footstep on the floorboard. You whirled your head around, facing the noise. In shock, your fingers loosened from the wine glass and it fell to the floor with a smash. Bruce winced at the sound, stepping forward only for you to step back, stumbling slightly away.

“Y-you..I…” You tried but nothing worked, you shook your head, sure it was the longing. Sure it was a dream. A Hallucination. Anything but reality. But Bruce remained before you, eyebrows drawn together in a look of despair and lips parted in an attempt to find the words himself.

“I’m back.”

You froze, both staring each other down as your breathing quickened, chest rising up and down rapidly. Bruce raised his hands as if he were approaching a wild animal.

“Y/N,” he tried to sooth but you lost it, stepping forward. Bruce stepped forward too, quickly kicking the glass away from your path so you didn’t cut your bare feet.

“How dare you,” you screamed, picking up the dough from the bowl. “How fucking dare you,” you threw a piece at him, peeling off chunks of dough and throwing them at his hair. You tossed the dough aside, Bruce sighing in relief until you stepped right into his face.

“You left-“ you hit him on the chest, pushing him backwards slightly so his hands reached out to rest on your arms. “-me here alone. You-you didn’t even tell me, I waited… all this fucking time and you… you…” you let out a sob of frustration, balling your fists into his t-shirt and resting your forehead on his shoulder.

“I’m sorry. I’m sorry,” he soothed in your ear, hands moving up and down your arms to try and comfort you. “I got lost but I’m back now. I’m back home.”

Bruce let you cry into his shirt for a while, his own eyes welling with tears at the feeling of being with you again. Your fingers clenched and unclenched around the fabric, making sure this was tangible and real. You made sure you could smell him, the familiar smell of the Bruce that had left you. You felt his heartbeat beneath his clothes, the rhythm as recognisable to you as your own. He was home.

“Where were you?” You whispered, pulling back to look at him again. Bruce smiled sadly, raising a hand to your cheek to brush hair away from your face.

“Not now, love. Later. I’ll explain everything later.”

You chewed your lip, half of you wanting to make him tell you everything and the other half not wanting to do anything to push him away again. You decided to wait, letting out a jagged breath as you shook your head in disbelief. When you looked at him again, you let out a breathy giggle, fingers reaching up to his hair.

Bruce watched your face as you tugged at his hair, moving your fingers away and holding something before him. A small ball of cookie dough that had stuck. Bruce smiled, hands moving from your arms to your waist.

“Baking again, love?” His voice was smooth and warm, just the way he’d always speak to you in the morning. You sighed, eyes fluttering closed as you clung to him again.

“Cookies,” You stepped away and turned, Bruce’s hands leaving your waist for only a second before they returned to your hips, walking behind you until you reached the bowl. His arms wrapped around your waist, head resting on your shoulder as you balled the cookie dough into cookie shapes, placing them neatly on the tray as Bruce occasionally dipped his finger in the mixture and brought it to your lips.

Once you had twelve perfectly round cookies on the tray, you pulled out of Bruce’s arm and slid them into the oven. Bruce watched, mesmerised by the way you’d slipped back into your normal routine. He ran his finger in the bowl, picking up some excess cookie dough just as you turned back to him. He raised is finger to your lips and you smiled, biting his finger playfully before you ate the cookie dough from it.

Bruce smiled, pulling you into a hug that had the two of you knocked out of breath. You tightened your arms around him, squeezing him for what felt like hours. Finally, his grip loosened and your loosened your own in response, only enough to give the two of you space to look at eachother.

“I don’t want to let you go again,” you whispered, pressing your forehead against his. Bruce grinned, nudging his nose against yours as his breath fanned your face. His lips brushed against yours and you melted into him, like a warm chocolate chip cookie straight from the oven.

“I’m not leaving you again, love. Never again.”

#bruce banner x reader #bruce banner fluff #fluff #bruce fluff #oneshot #bruce oneshot #bruce romantic #romantic #bruce

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sfarticles · 3 years

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Get creative: Find that secret weapon for flavor

Swapping out a portion of butter for cream cheese in a chocolate chip cookie recipe, was an inspiration for Kelly Senyei’s book, “The Secret Ingredient Cookbook.

Check out my latest column in The Times Herald and other suburban Philadelphia newspapers.

https://www.timesherald.com/2021/08/25/get-creative-find-that-secret-weapon-for-flavor/

When I came across a recipe for sauerkraut as an ingredient in chocolate cake, I thought to myself, are they kidding? Yogurt in guacamole? Potato chips in cookies? Chocolate pudding with avocado as an ingredient?

Over the years I have come across (and prepared) dishes using such “secret” ingredients. Those of you who watch food television might recall “Iron Chef America,” where the chefs need to prepare dishes incorporating the revealed “secret” ingredient. Or, “Chopped,” where the chefs prepared dishes using a basket full of odd ingredients.

For a decade I produced a fundraising event for the foundation at the college where I am a faculty member. It was similar to “Iron Chef America,” where local chefs prepared an appetizer, entrée and dessert using the “secret” ingredient. Local food manufacturers provided the ingredient; Hooker Beer, Deep River Potato Chips, Superseedz Pumpkin Seeds, Lyman Orchards Apple Butter, and Willoughby’s Coffee, to name a few. The audience and the celebrity judges were amazed by the chef’s creations.

For those of you who have young children, sometimes you must be creative in getting youngsters to eat vegetables and other healthy food. This is accomplished by camouflaging those veggies in food they like. In other words, you have included a “secret” ingredient! Take a look at the mac and cheese recipe below.

I have been on the lookout for a cookbook dedicated to recipes using “secret” ingredients. Well, my search is now over, since “The Secret Ingredient Cookbook: 125 Family- Friendly Recipes with Surprisingly Easy Twists,” by Kelly Senyi (2021, Mariner Books, an imprint of Harper Collins, $30) was recently published. Each recipe features an unexpected ingredient. For example, orange soda in sheet pan barbecue meatballs, bittersweet chocolate in Sunday Short Rib Ragu with Polenta, corn in Dinner Party Crème Brûlée.

So how did the book evolve? The author dreamt of the book’s concept for eight years. Senyei writes in the introduction, “It began while tinkering with a basic chocolate chip cookie recipe, swapping out a portion of butter for cream cheese. The resulting cookies had soft, chewy centers that tapered off into slightly crispy edges. (Recipe below). I began experimenting with more surprising additions to classic recipes, and the results were (almost) all home runs.” Her recipe using pickle juice in a margarita, she writes was one of her comical failures.

Each recipe includes helpful headnotes and notes the secret ingredient incorporated into the dish. You’ll find chapters for breakfast, snacks, soups and salads, pastas, entrées, sides, desserts, and drinks (how about pickle juice in a Bloody Mary or stout in iced coffee?). Intrigued? Check out these recipes from the book. For the recipe for 30- Minute Mac and cheese go to https://bit.ly/3Banrwq

The Chocolate Chip Cookies

The headnote says, “It’s the recipe that started it all. A classic confection with a creamy addition that yields my idea of the ultimate CCC: perfectly chewy centers that taper off into slightly crunchy edges. While there are a million and one chocolate chip cookie recipes out there, this one is a tried-and-tested, five-star favorite with hundreds of thousands of loyal fans around the world. Secret ingredient aside, the real key to perfecting these cookies (and honestly, all cookies) is letting the dough firm up in the fridge before scooping and baking the cookies. The added chill time re-solidifies the butter and ensures the texture will be spot-on. Grab the schmear and get mixing!”

Secret Ingredient: Cream Cheese

Prep: 2 hours 20 minutes (including chilling)

Cook: 15 minutes

Yield: 24 cookies

2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

¾ cup (1 ½ sticks) unsalted butter, at room temperature

1/3 cup cream cheese, at room temperature

½ cup white sugar

1 cup packed light brown sugar

1 ½ teaspoons vanilla extract

2 large eggs, at room temperature

1 (12-ounce) package semisweet chocolate chips (2 cups)

Large-flake sea salt, for topping

Kelly’s Note: Store cooled cookies in an airtight container or sealable plastic bag at room temperature for up to 3 days.

In a medium bowl, whisk together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, white sugar, brown sugar, and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition.

Add the flour mixture, beating just until combined, then add the chocolate chips and beat until combined.

Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours or up to 3 days.

When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper.

Drop 2-tablespoon mounds of dough onto the baking sheets, spacing them at least 2 inches apart. Bake the cookies for 12 to 15 minutes, rotating the baking sheets halfway through, until the cookies are golden brown on the edges but still slightly underbaked in the centers.

Remove the cookies from the oven and immediately sprinkle them with the sea salt. Cool the cookies on the baking sheets for 5 minutes then transfer to a rack to cool completely.

Seared Scallops with Basil Pesto

The headnote says, “There’s just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it’s important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you’ll be hard pressed to go without it ever again. If you’re looking to wow guests with a meal they’d be likely to find in a five-star restaurant, then this is your dish.”

Secret ingredient – Pineapple juice

Prep: 15 minutes

Cook: 45 minutes

Yield: 4 servings

2 cups pineapple juice

1 ½ cups vegetable broth

3 tablespoons unsalted butter

1/3 cup minced yellow onion

1 tablespoon minced garlic

1 ¼ cups uncooked Arborio rice

¾ cup freshly grated Parmesan cheese

½ teaspoon kosher salt, plus more for seasoning

¼ teaspoon black pepper, plus more for seasoning

3 tablespoons minced fresh basil

1 pound sea scallops

2 tablespoons vegetable oil, plus more as needed

½ cup microgreens, for serving

Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.

Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.

Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.

Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.

Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.

Divide the risotto among serving plates and top with the scallops.

Garnish with microgreens and serve.

Are you still wondering about the recipe using sauerkraut as ingredient in chocolate cake? Try it, you might just like it, as I and thousands of others have over many decades. No one will ever guess that the “secret” ingredient is sauerkraut. Some might think it is coconut. The ingredient makes for a delicious and moist cake. Check out this recipe https://bit.ly/3muNY3u

Recipes excerpted from THE SECRET INGREDIENT COOKBOOK: 125 Family-Friendly Recipes with Surprisingly Tasty Twists © 2021 by Kelly Senyei. Photography © 2021 by Robert Bredvad. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.

#secret ingredient #The secret ingredient cookbook #cookbooks

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amatchgirl · 4 years

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Pantry Staple Baking

We’ve rounded up a collection of recipes that utilize your everyday pantry ingredients. In the recipes below, feel free to switch up your spices, jams, nuts, garnishes, and more with whatever you happen to have stocked in your kitchen. Don’t be afraid to customize the flavor profiles to fit your baking needs!

Caramelized Banana Bread

Crowned with golden Caramelized Banana halves and offering a hint of cinnamon flavor, this loaf is all about taking the banana to the nth power of sweetness. If you don’t have sour cream, you can substitute full fat regular yogurt or crème fraîche.

2. Hazelnut-Banana Sour Cream Muffins

With a toasty Hazelnut Streusel topping and the tender crumb of banana bread, these muffins are a welcome treat for any morning. If you don’t have hazelnuts, feel free to swap them out with whatever nut you have on hand.

3. Johnny Bread

Every Sunday morning in households and eateries across Bermuda, johnny bread is served with boiled potatoes, bananas, and codfish. With a golden-brown exterior and tender, fluffy crumb, johnny bread is versatile enough to enjoy with dinner or as a snack smeared with jam or honey. Traditionally, Bermudians cook the dough shaped into a disk or cut into a scone-like wedge in a hot skillet. For our recipe, we bake the bread for a few minutes after frying.

4. Cardamom Flourless Chocolate Cake

The beauty of this cake is the crackled top, which, combined with the cardamom-scented cake, yields the perfect mix of crispy, soft, chocolaty goodness in a single bite. If you’re running low on flour, this is the cake for you!

5. Classic Soda Bread

A traditional take on quick bread, this soda bread recipe is brought to life by buttermilk and baking soda. These two ingredients combine to create a crunchy crust and a subtle tartness that’s definitively mouthwatering. Plus, this recipe requires only a few pantry ingredients and you can make your own buttermilk by adding 1 tablespoon (15 grams) white distilled vinegar or lemon juice to 1 cup (240 grams) whole milk.

6. PB&J Blondies

This blondie recipe makes the most of two pantry staples: peanut butter and jelly! In a throwback to your favorite childhood lunchbox item, we added luscious swirls of grape jelly and extra peanut butter to the top of our peanut butter-rich batter. Swap out the grape jelly for your favorite flavor.

7. Chocolate Olive Oil Cake

A grown-up chocolate cake, this olive oil stir-together batter has sophisticated cocoa notes complemented by a deep, dark ganache frosting. If you’re running low on butter, this cake is good option because it relies on olive oil for its fat content.

8. Cinnamon Jam Loaf

Filled with sweet, jammy swirls and topped with a nutty streusel, this quick bread makes for a hearty breakfast or tasty dessert. Substitute the jam for whatever fruit preserves or spreads you have at home. If you’re out of cinnamon, use nutmeg, allspice, or cardamom to spice things up instead.

9. Orange-Cardamom Loaves

Dripping with sweet Orange Glaze and scented with warm cardamom and vanilla, these loaves are absolutely mouthwatering. This recipe also relies on pantry staple vegetable oil rather than butter to impart tenderness to the crumb.

10. Sour Cherry Shortbread Linzer Cookies

These are the best sandwich cookies you’ll make this summer. A tiny bit of citric acid in the cookie dough creates a zesty sour cherry flavor, which balances out the buttery shortbread cookies. You can fill these linzer cookies with any jam or preserve you like, and you can nix the citric acid in the cookie if you don’t have any!

11. Toasted Almond Sablés

Président® butter makes these sparkling sablés the ultimate buttery, melt-in-your-mouth cookies. Here, it imparts a creaminess that complements the flavor of toasted almonds exquisitely. Président is France’s number one butter and our go-to for all crumbly French cookies.

12. Lime Shortbread Bars

Classic shortbread gets a summertime makeover in these zesty Lime Shortbread Bars. Adding lime zest to the dough adds a bite of freshness and plays up the buttery flavor of shortbread you know and crave. You can freeze the uncooked dough and bake off as you need!

13. Cheesy Beer Bread

This cheesy loaf comes together easily but packs a whole lot of flavor! Use your favorite pale ale and Monterey Jack cheese, or whatever you happen to have on hand.

14. Marble Sheet Cake

Swirls of rich chocolate batter and sweet almond batter combine to create this stunning sheet cake. Top with a dusting of confectioner’s sugar for a simple yet elegant finish. You can flavor the almond batter with any other extract you happen to have on hand.

15. Peanut Butter Cookies

Chewy, cakey, and full of addictive nuttiness, this fuss-free recipe checks off all the boxes for the ultimate peanut butter cookie. Plus, it’s the supersize bakery style you know and love. You’ll turn to these again and again when the late-night cravings call.

16. Blueberry Muffin Bread

For all the blueberry muffin fans out there, this one’s for you. With a tender, buttery crumb packed with juicy blueberries and a crunchy sugar-coated top, this Blueberry Muffin Bread is the loaf pan version of everyone’s favorite muffin.

17. Oatmeal Cherry Walnut Cookies

These Oatmeal Cherry Walnut Cookies by Marian Cooper Cairns are the summer cookie you’ll be eating all season long. Who needs raisins when you can have a much bigger, even sweeter flavor impact with plump dried cherries? If walnuts are not your jam, pecans or hazelnuts are great substitutes. Be sure to toast the nuts for optimal flavor. Baking at 350°F (180°C) until the nuts smell slightly fragrant, about 8 minutes, will do the trick.

18. Classic Olive Oil Cake

A staple in most Mediterranean kitchens, this light and barely sweet cake is perfect for an afternoon snack or late morning tea. A final brush of olive oil just before serving brings the fruity flavor to the front of your palate as soon as you take a bite. Olive oil takes the place of butter in this rich cake.

19. Flourless Fudgy Cookies

Chocolate lovers will swoon over the rich texture of these Flourless Fudgy Cookies! Top with walnuts, your favorite nut, or whatever nut you happen to have on hand.

20. Do-It-All-Dough

This miracle recipe can go sweet or savory, depending on the baker’s whim. This flexible enriched dough will become the most trusted recipe in your bread repertoire. Luxuriously rich with milk, butter, an egg, and just a dash of sugar, the Do-It-All Dough can become the tender base for both Almond Cream Rolls and Garlic Herb Clover Rolls. So feel free to fill and top with any of your favorite ingredients.

21. Sour Cream Coffee Cake

This endlessly customizable classic comes together in a flash. The warm notes of vanilla complement the subtle tanginess from the sour cream beautifully in the irresistibly tender crumb. When topped with the nutty crunch from the almond-cinnamon streusel, it’s pure magic.

22. Classic Vanilla Pound Cake

You can choose your flavor with this incredibly simple, perfectly sweet pound cake. Go almond, lemon, or vanilla. Top with your favorite glaze, chocolate sauce, or a sprinkle of confectioner’s sugar. The possibilities are endless!

from WordPress http://sweetly.site/pantry-staple-baking/

#Baking

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vassarsnackngollc · 18 days

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The Ultimate Guide to Perfect Peanut Butter Baked Cookies

Peanut butter-baked cookies are a timeless classic that never fails to satisfy cravings and bring joy to those who indulge in them. With the tips and techniques outlined in this guide, you'll be well-equipped to bake delicious peanut butter cookies that are sure to impress family and friends. So preheat your oven, gather your ingredients, and get ready to enjoy the sweet satisfaction of homemade peanut butter cookies!

#chocolate chip cookie #soft baked cookie #baked butter cookie #chocolate soft baked cookie #oatmeal crème cookie #macadamia nut cookie #reese peanut soft cookie #hershey crème cookie #soft baked crème classic cookie

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aurriii · 4 years

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Café Home: 19 Best Cookbooks That Will Help Make Your Home Your Favorite Place To Eat

Looking to become an impressive home cook?

We’re not talking impressive in the get your very own episode on Chef’s Table kind of way. We mean when you look at the finished plate of food you have prepared, or the loaf of bread, or the bowl of hummus and you take your first bite of it…an expletive escapes your lips and pats you on the back. It just.Tastes. Good. Like something you would definitely make again and again.

That’s an impressive home cook.

We put an extensive list together of what we feel are some of the best cookbooks worth owning if you’re interested in making self-impressing, expletive inducing food – from breakfast to desert and everything in between.

The Starter Cookbook

Super Easy Cookbook For Beginners by Lisa Grant

The best way to learn how to cook is to actually start cooking. When you’re ready to set foot in the kitchen, the Super Easy Cookbook for Beginners offers the easiest, 5-ingredient recipes to teach you how to cook―while cooking!

Beyond basic cooking skills, this beginner’s cookbook gets you started by serving up simple, home-style recipes that require only 5 main ingredients or less. Alongside step-by-step guidance for kitchen techniques―plus useful tips like how to hold a knife―the Super Easy Cookbook for Beginners is the easiest recipe to make anyone a good cook.

Source: Publisher

The Have All End All Cookbook

Tasty Ultimate: How To Cook Basically Everything by Tasty

150 recipes to help you master the cooking basics, hack the pantry, and make everything from vegetarian go-tos to crowd-pleasing snacks to irresistible desserts.

Tasty Ultimate is THE must-have companion for home cooks of all skill levels–whether you’re a sometimes cook or a master meal prepper. With 150 recipes, clever hacks, and must-know techniques, this cookbook will teach you how to kill it in the kitchen.

Source: Publisher

The Classic Cookbook

Better Homes & Gardens New Cookbook by Better Homes & Gardens

Since 1930, the Better Homes and Gardens New Cook Book has been a trusted staple in kitchens across America. The 17th edition is fully updated and revised to reflect both the best of today’s food trends and time-tested classics. With more than 1,000 recipes and a photo for each one, the book covers both traditional dishes such as Brownies and new favorites like Cold Brew Coffee. This newest edition has a fresh organization to reflect how we cook today–recipes have flavor variations, options to swap out ingredients, and ways to make them healthier. Clear directions and how-to photos teach techniques; identification photos clarify the broad range of today’s ingredients; charts for meat and poultry give at-a-glance cooking times; and “cheat sheets” throughout present information in easy-to-access bites.

Source: Publisher

The Breakfast and Brunch Cookbook

Posh Eggs by Quadrille Publishing

Over 70 Recipes for Wonderful Eggy Things

Eggs are a kitchen basic. Most people buy them, and use them as a stand-by: a quick omelet or scrambled eggs. Posh Eggs makes the humble egg the star of the show, with over 70 recipes that make a meal out of this easy ingredient. From hearty dishes like Mediterranean red pepper eggs with tahini yogurt, to healthy salads like Quail’s eggs, beet, and tarragon, you’ll never again be stuck for a quick and original idea at mealtimes. With a guide to the basics of cooking eggs, plus a photo for every single recipe, this is the ultimate gifty cookbook or self-purchase for egg addicts, expert chefs, and novices alike.

Source: Publisher

Brunch Life by Matt Basile, Kyla Zanardi

For lazy days off or mid-week cravings, Brunch Life brings that bigger-than-brunch restaurant experience home with mouth-watering recipes that will ensure every day gets off to a great start.

Leisurely weekend brunches have become the most anticipated meal of the week, and no two people know that better than Matt Basile and Kyla Zanardi. With their token humour, Matt and Kyla share their passion for this midday spread and showcase indulgent and creative takes on their favourite dishes. Sometimes, brunch is a comforting routine, where simple ingredients are whipped into fuss-free OG Buttermilk Pancakes, a Mascarpone Soft Scramble, or Good ol’ Hash Browns. Then there are irresistible dishes taken to a whole new level, like Coconut Fried Chicken and Pineapple Waffles, S’mores Panc…

Source: Publisher

The Healthy Home Café Cookbook

Posh Toast by Quadrille Publishing

This is the new hot (and buttered) food trend—simple toast recipes that everyone can make. Hungry food fans everywhere are toasting sourdough, spelt, and rye and loading them with luscious ingredients to make a simple, satisfying meal. Posh Toast features every toast recipe you could ever need, covering breakfast, lunch, snacks, and supper, plus a guide to the basics of toasting. Every recipe has a photo and easy-to-follow instructions, making it the ultimate gift or self-purchase for toast addicts, novices, and expert cooks alike. It’s everything good. On toast. It’s Posh Toast.

Source: Publisher

The Best and Lightest

150 Healthy Recipes for Breakfast, Lunch and Dinner: A Cookbook by the Editors of Food Network Magazine

Healthy Recipes That Taste Anything But!

Using clever cooking techniques and ingredient swaps, Food Network Magazine’s test kitchen chefs have lightened up all the foods you crave. Each crowd-pleasing dish comes in under 500 calories with satisfying—not tiny—portions. With a visual table of contents—complete with icons that indicate vegan, vegetarian and gluten-free dishes—you can quickly find meal ideas for any diet. Plus, each recipe appears with nutritional information and a beautiful photograph, making eating right surprisingly simple and totally fun.

Take a look at what’s inside: Polenta with Fontina and Eggs Spiced Burgers with Cucumber Yogurt Potato-Leek Soup with Bacon Shrimp and Kale Pitas Spicy Chicken Enchiladas Chile-Rubbed Steak with Creamed Corn Three-Cheese Macaroni Banana-Almond Pudding Strawberry Corn Cakes

Source: Publisher

The Vegetarian Café Cookbook

Plant Based Diet For Beginners by Gabriel Miller

Free from animal products, full of flavor–plant based recipes for beginners

Choosing a plant based diet is good for your health, your wallet, and the environment. The Plant-Based Diet for Beginners has dozens of tasty whole-food recipes for people who want to switch from eating meat, dairy, and eggs, to eating vegetables, whole grains, and other plant based foods.

Whether your doctor encouraged you to eat a plant based diet or you’re exploring a new way of eating, this cookbook has everything you need to get started. You’ll find nutritional information for each recipe, a guide to eating a plant based diet even when you don’t want to cook, tips for stocking your kitchen, and more. When it comes to your health and your taste buds, now you’re cooking!

Source: Publisher

Thug Kitchen: Eat Like You Give A F*ck by Thug Kitchen

#1 New York Times Bestseller, first in the bestselling series

Thug Kitchen started their wildly popular website to inspire people to eat some goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow (‘This might be my favorite thing ever’) and with half a million Facebook fans and counting, Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.

Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell—and most people can’t afford the hype.

Thug Kitchen lives in the real world. In their first cookbook, they’re throwing down more than 100 recipes for their best-loved meals, snacks and sides for beginning cooks to home chefs.

Source: Publisher

The Bakery Cookbook

Bread Baking For Beginners by Bonnie Ohara

Free from animal products, full of flavor–plant based recipes for beginners

Source: Publisher

French Pastry 101 By Betty Hung

French Pastry is as Easy as Un, Deux, Trois

French baking is now more approachable than ever with Beaucoup Bakery co-owner and Yummy Workshop founder Betty Hung’s beginner-friendly, easy-to-follow recipes.

Start with basics like pastry cream and pâté sucrée, then work your way up to indulgent all-time favorites such as Lemon Madeleines, Crème Brûlée, Éclairs, Lady Fingers and Chocolate Torte. You’ll learn how to simplify recipes without sacrificing taste—like using ready-made puff pastry—or, if you prefer, how to whip up these sweet treats from scratch.

Source: Publisher

Baking With Mary Berry – By Mary Berry

A sweet and savory collection of more than 100 foolproof recipes from the reigning “Queen of Baking” Mary Berry, who has made her way into American homes through ABC’s primetime series, The Great Holiday Baking Show, and the PBS series, The Great British Baking Show.

Baking with Mary Berry draws on Mary’s more than 60 years in the kitchen, with tips and step-by-step instructions for bakers just starting out and full-color photographs of finished dishes throughout. The recipes follow Mary’s prescription for dishes that are no fuss, practical, and foolproof–from breakfast goods to cookies, cakes, pastries, and pies, to special occasion desserts such as cheesecake and soufflés, to British favorites that will inspire.

Whether you’re tempted by Mary’s Heavenly Chocolate Cake and Best-Ever Brownies, intrigued by her Mincemeat and Almond Tart or Magic Lemon Pudding, or inspired by her Rich Fruit Christmas Cake and Ultimate Chocolate Roulade, the straightforward yet special recipes in Baking with Mary Berry will prove, as one reviewer has said of her recipes, “if you can read, you can cook.”

Source: Publisher

The Easy Baked Donut Cookbook By Sara Mellas

The deliciously easy donut cookbook for heavenly homemade baked donuts

Who doesn’t love a good donut? From sugared or sprinkled to frosted or filled, donuts are sure to satisfy your sweet tooth and sweeten your day. The best part is you don’t need to fuss with frying to whip up these fun, flavorful treats at home. The Easy Baked Donut Cookbook shows you how mouthwatering–and mess-free–donuts can be right from your oven or donut maker, providing plenty of tried-and-true tricks and tasty recipes for beautifully baked donuts, donut holes, mini donuts, and more.

From sweet staples, such as Old-Fashioned Cake Donuts to creative savory bakes like Jalapeno-Cheddar Cornbread Donuts, this donut cookbook serves you dozens of delightfully simple recipes to match every craving, along with perfectly paired frostings, glazes, and toppings.

Source: Publisher

Vegetarian Desert Cookbook

Rawesome Baking by Emily Von Euw

Make Undeniably Delicious and Eye-Catching Raw, Vegan and Gluten-Free Treats

Emily Von Euw, creator of the popular blog This Rawsome Vegan Life, makes treats that are so phenomenal and so stunning they should be considered masterpieces. Oh yeah, and they’re raw, vegan AND gluten-free. So whether you’re a vegetarian, a raw vegan or even a meat-lover just looking for something healthy, new and delicious, this book has something for you.

Emily’s popular blog won the Vegan Woman’s 2013 Vegan Food Blog Award, was named one of the Top 50 Raw Food Blogs of 2012 and is nominated for “Favorite Blog” for the 2013 VegNews Veggie Awards. Every recipe is accompanied by a photograph so you can see each brilliant sweet before you eat. Emily’s beautiful and easy-to-make recipes, like her Peppermint Chocolate Molten Lava Cakes, S’mores Cupcakes and Go-Nuts Donuts with Frosting & Fruit Sprinkles, are so tasty that you won’t even realize they’re vegan. Quite simply, Rawsome Vegan Baking will wow your taste buds and impress your friends and family with new great tastes in dessert.

Source: Publisher

Healthy Desert Cookbook

Clean Sweets – By Arman Liew

High-protein desserts that taste great, are easy to make, and serve one or two.

Giving up dessert is no fun, so health-savvy folks have long tried to find ways to satisfy a sweet tooth. But so many Paleo-style desserts are complicated, with long lists of hard-to-find ingredients. They also often make too much of a good thing, which is almost as bad as not having it at all. Arman Liew discovered a way to have his cake and eat it too–in decadent creations that indulge the appetite and pack in the nutrients. From breakfast reinvented to no-bake treats, recipes include: Protein Peanut Butter Cups Dark Chocolate and Salted Caramel Waffles Molten Lava Cake White Chocolate Raspberry Bars

There’s no tapioca flour, coconut nectar, or xanthan gum to be found here. Make something sweet the moment the craving hits, from foods that are already in the cabinet. Add in terrific photography and this is a book every health-conscious person should have on hand.

Source: Publisher

College Student Cookbook (Easy Cooking)

5-Ingredient College Cookbook By Pamela Ellgen

Fast, easy and healthy eating at college and ever after.

College food has developed quite the culinary “reputation.” Most students don’t have the time, money, or space to make meals like mom used to, so words like fast, cheap, and microwavable have become synonymous with college eating. But there IS a better way!

Healthy cooking expert and cookbook author Pamela Ellgen brings you the latest in college cooking with The 5-Ingredient College Cookbook–the simplest college cookbook yet. By sticking to 5 easy-to-find main ingredients per recipe, The 5-Ingredient College Cookbook makes it easier than ever for students to cook tasty, high quality, healthy food for themselves.

Source: Publisher

Easy Frugal Cookbook By Sarah Walker Caron

It’s easier than you think to make hearty meals that are tasty, budget-friendly, and nutritious. Discover an easy cookbook that shows you how, with 100 inexpensive family recipes that use basic ingredients, and can be made in just a few steps.

This easy cookbook will help you whip up satisfying dishes like Crispy Coconut Drumsticks or Open-Face Turkey Sandwiches for everyone in the house for just $5. All it takes is the right recipe, a few tricks, and a little planning to make the most of your food budget.

Discover how versatile and flavorful cheap eating can be with an easy cookbook that offers:

Budget tricks–Recipes are sorted by estimated cost of ingredients, from $5 to $15 dollars per batch, and include tips to lower the cost of ingredients even further.Shop smart–This easy cookbook includes tips about shopping efficiently and optimizing ingredients and leftovers.Menu plan–A sample meal plan and shopping list will help simplify meal prep and save you money and time.

Source: Publisher

The Gifting Cookbook

Antoni in The Kitchen By Mindy Fox

NEW YORK TIMES BESTSELLER! *One of Food & Wine’s Essential New Cookbooks for Fall* *One of Eater’s Best Fall Cookbooks 2019* *One of Amazon’s Best Cookbooks for Fall 2020*

Antoni Porowski, the food and wine guru on Netflix’s sensation Queer Eye, meets people where they live–literally. With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.”

Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.

Source: Publisher

Friends The Official Cookbook By Amanda Yee

“The ultimate Friends fan needs this ‘Friends: The Official Cookbook‘ ” – POPSUGAR

Gather your friends and prepare to say “How you doin’?” to more than 100 recipes inspired by the beloved hit sitcom. Whether you’re a seasoned chef like Monica Geller, just starting a catering business like Phoebe Buffay, or a regular old food enthusiast like Joey Tribbiani, Friends: The Official Cookbook offers a variety of recipes for chefs of all levels. From appetizers to main courses and from drinks to desserts, each chapter includes iconic treats such as Monica’s Friendsgiving Feast, Rachel’s Trifle, Just for Joey Fries, Chandler’s “Milk You Can Chew,” Phoebe’s Grandmother’s Cookies, and of course, The Moist Maker. Complete with more than seventy recipes and beautiful full-color photography, this charming cookbook is both a helpful companion for home cooks and a fun homage to the show that’s always been there for you.

Source: Amazon

Friends Cookbook Releases Sept 22, 2020

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dazombi3fari3 · 4 years

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Hey doll hey!!! Welcome back to my blog!!! How are you? Fine I hope. This post, as you read in the title, is a makeup haul…. I have quite a lot to get through so I wont drum on and on about it. Let’s jump into my new makeup goodies….Side note … all swatches are done on bare skin with no primer and using only 1 pass to swatch.

ColourPop Big Box of Lippie Stix 48 shades with 3 different finishes for $115 on sale right now for $99 on the ColourPop website making them $2.09 each.

I missed out on the last Lippie Stix vault that they put out, so I was not about to miss out on this one. The shades that come in this vault are : dream date: pale warm nude, cookie: matte warm brown nude, slacker: soft salmon, oh snap: matte muted pinky nude, parker: matte mid-tone warm nude, at twilight: warm muted coral, with the band: peachy pink, topanga: crème dusty coral, goal digger: warm rose, brink: matte terracota, rose, cami: cool-toned mauve, lumiere: matte dusty mauve pink, happy thoughts: deep rosy mauve, byron babe: deep rose, after shock: classic pink, little tings: mid-tone mauve pink, westie: cool-toned pink, goodie bag: vivid blue pink, casanova: bold watermelon pink, songbird: muted berry, cherry bomb: bright pink lemonade, are you surreal: vibrant hot pink, runaway: hot raspberry, heart on: matte bright cool-toned magenta, i heart this: matte red fuchsia, jam sesh: true blue red, sky walking: classic blue red, trust me: vivid true red, love life: brownish brick red, parachute: vibrant coral red, daytrip: vivid pink coral, chi chi: matte true orange, who run this: vibrant rusty red, ziggie: dark terracotta, fly-fi: red terracotta, goldie: rich brick red, poison: matte brick red,, bichette: matte deepened red, ellarie: matte deep cranberry, infinite best: warm black cherry, thousand percent: rich chocolate cherry, grunge: matte mid-toned red brown, taurus: matte mid-tone yellow brown, candy paint: true terracotta, girl gang: muted terracotta rose, kapish: dusty warm brown, daydream: plummy brown,and aquarius: crème soft pinky nude. ColourPop makes my favorite formula of lipsticks ever so I am happy to have all 48 of these shades.

ColourPop Big Box of Lippie Pencils 40 shades for $79 on sale for $68 making each pencil cost $1.70

Once again ColourPop makes one of my favorite formulas of lip liners so I am glad to have all 40 shades in my collection. The shades in this vault are: as if pencil: creamy light nude, little one pencil: light pinky nude, another round pencil: rosey nude, good & plenty pencil: deep rose, dial up pencil: vibrant hot pink, shot clock pencil: mid-tone mauve pink, ex-factor pencil: bright berry, obvi pencil: light pinkish brown, oh sis pencil: smoked paprika, absolute zero pencil: bright orange, hoopty pencil: burgundy, on ice pencil: deep sangria, overtime pencil: cherry red, ctrl pencil: deep brown, alt pencil: blackened teal, whatchamacallit pencil: dusty denim, flattered pencil: deep plum, v cute pencil: bright violet, tbh pencil: deep violet, bff pencil 2: mid-tone nude, bff pencil 3: deep nude, brink pencil: terracota rose, 951 pencil: mid-tone warm nude, beeper pencil: greige rose, bff pencil: warm nude, bichette pencil: deepened red, bossy pencil: classic blue red, bull chic pencil: matte black, bumble pencil: warm rose, chi chi pencil: bright true orange, curvii pencil: warm beige, ellarie pencil: blackened cranberry, frenchie pencil: bright warm red, heart on pencil: bright cool-toned magenta, i heart this pencil: red fuchsia, lbb pencil: matte rich plum wine, love bug pencil: rich mahogany, lumière pencil: dusty mauve pink, mamacita pencil: deepened blackberry and oh snap pencil: muted pinky nude.

I finally purchased the full line of Believe Beauty. This is sold at Dollar General. Each product costs no more than $5.00. I will be reviewing the full line tomorrow.

Pretty and Primed Hydrating Primer: 1 fluid ounce. On the back on my hand i felt like a moisturizer… this is very hydrating and has no scent.

Skin Finish Foundation: .85 fluid ounces. This is a medium to full coverage foundation and I chose the shade Nude. This feels like it’s going to be a dewy foundation, it also has no scent.

Brighten Up Color Correcting Concealer : .07 ounces. I picked it up in the shade Light/Medium, I’m not sure how well this one will perform…. it felt a bit waxy. It’s a salmon based concealer so it should be good for the dark circles.

You’re Covered Liquid Concealer: .15 fluid ounces. I purchased the shade Light Beige. It was the lightest shade they had at the Dollar General I went to. It’s a spot on shade match for me so that means it will not help brighten my undereyes. It feels light weight and creamy without being too emollient.

Matte Blur Loose Powder: .14 ounces. In the shade Translucent.

Brow Defining Pencil: .02 ounces. This is a pencil that needs to be sharpened. I purchased the shade Dark Brown. This swatch is 1 swipe of the pencil, it seems very pigmented and creamy.

Long Lasting Eyeliner: .01 ounces. I purchased the shade Mystic, it’s a taupeish brown with a slight sheen to it. It seems creamy but I tested it on my waterline and it did not lay down. This is a self sharpening pencil.

Hi-Definition Skinny Mascara: .22 fluid ounces. I purchased the shade black. The wand is small and sort of reminds me of the brush on the MAC Gigablack mascara.

Eye Brow Styling Gel: .02 ounces. It’s got the standard eye brow brush. I purchased the clear one.

Satin Crush Lipstick: .13 ounces. I purchased the shade Moroccan Spice. It seems sheer but creamy.

Lustrous Shine Lip Gloss : .15 fluid ounces. I purchased the shade Georgia Peach. From the hand swatch I can tell this is one sticky lip gloss. I mean super sticky… not sure I’m going to like this product.

Get Glowing Highlight and Contour Palette: .2 ounces. I purchased the Light/Medium compact.

Believe Beauty Eyeshadow Palette: .14 ounces. I purchased the Nearly Nude Palette.

I purchased all 3 items on Amazon. Photofocus Dewy Foundation $2.79 for .95 fluid ounces, Photofocus Dewy Primer $2.79 for .84 fluid ounces, Photofocus Concealer 3.99 for .29 ounces.

This primer is a spot on dupe for the Marc Jacobs Dew Drops Coconut Gel Highlighter ($45 at Sephora). This primer leaves the skin looking so pretty.

I purchased the shade Soft Beige. I tested this foundation out today and really do like this foundation.

First of all, this shade is so light on me. It was great to highlight the center of my face with it but looked ghostly on my under eyes. I do not like this concealer. It just looked cakey and dry under my eyes. I will test it out 1 more time and if I still feel this way I will be decluttering it from my collection.

Loreal Infallible Full Wear Concealer ($5.99 at Target for .35 fluid ounces) I picked up the shade Cashmere. It’s the perfect shade for me. Like I said in my face of the day today. It just was too thick and to cakey, but that might have been because I used too much. I will try it again this week coming and see if i can get along with it, if not I will declutter it. On the right is ELF Hydrating Camo Concealer ($6 at Ulta for .203 fluid ounces) I chose the shade Light Sand…. it’s too pink based for me but I am going to try to make it work.

Too Faced Born This Way Foundation ($39 for 1 fluid ounce at Ulta) , Multi-use Sculpting Concealer ($29 for .5 fluid ounces at Ulta) , and Turn Up The Light Face Palette ($42 for .17 ounces at Ulta)

The shades from left to right are Glow, Soft Focus, and Dazzle. I’ve used this palette 2 times already and I can tell you I really love the Soft Focus powder, it reminds me of the Hour Glass Ambient Light powders. I like the Glow Highlighter, it’s pretty and not too heavy. I just don’t like the Dazzle powder. It’s too glittery and dry textured.

I purchased the shade Warm Nude. It’s the perfect shade for me. I love this foundation so much!!! It’s dewy and full coverage, and melts into the skin seamlessly.

I purchased the shade vanilla. It’s the perfect shade for under the eyes, however this is such a thick formula. It creased like crazy. It took forever to blend it in. Now I might have used too much, so with that said I will try it again under the eyes using less product. If that doesn’t work I will keep this one to highlight the center of the face.

Burt’s Bees Blush in Bare Peach. I purchased this off Amazon for $8.99 for .017 ounces. You can find this at Target, Ulta, and CVS as well. This is just the perfect peach blush ever. My God daughter convinced me to purchase it and to try it out. I am so glad she did. I think this might be my new favorite blush of life.

Benefit Cookie Powder Highlighter ($30 at Ulta for .28 ounces). This is the most amazing highlighter ever!!! It’s super reflective and leaves the cheeks looking like the are wet. I am low key obsessed with this highlighter.

ELF Baked Eyeshadow Palette (I received this free as a gift with purchase on the ELF website however you can purchase it for $10 on their website) This is in the color way California. This palette does not swatch well at all. The shadows felt dry and dusty and rough. I don’t have high hopes for this palette, but I will try it out next week.

ELF Ultra Precise Brow Pencils $5 for .002 ounces… In the shade Deep Brown. These are back ups. I am still working on the pencil I have.

Charlotte Tilbury Matte Revolution Lipstick ($34 at Sephora) and Lip Cheat Lip Liner ($22 at Sephora) both in the shade Pillow Talk (a nude pink). This hands down is my favorite lip color of life!!! This lipstick is very comfortable, doesn’t feather into the lip lines, and wears down evenly. The lip pencil is long wearing and doesn’t budge.

Well That’s all for now dolls. Thanks for hanging in there to the end. Stay tuned tomorrow when I test out the full line of Believe Beauty makeup. Until then I hope you have a great day/night and that you are in good spirits. Remember, Save a spoon for a bit of lipstick.

XOXO

February 2020 Makeup Haul Hey doll hey!!! Welcome back to my blog!!! How are you? Fine I hope. This post, as you read in the title, is a makeup haul....

#Beauty #Haul #Makeup #makeup haul #makeup review #Product Review

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targetcolor20-blog · 5 years

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The Best Swig Sugar Cookies Copycat Recipe

These are the best little frosted sugar cookies on the planet! A knockoff from the popular soda shop, these Swig sugar cookies are amazing (and so easy – no rolling or cutting out!).

Have you hopped on the Swig sugar cookie train? Not the buying-of but the making-and-devouring-of train?

I’m guessing many of you have. I mean, knockoff recipes for these popular pressed and frosted sugar cookies are certainly nothing new. And I’m not reinventing the wheel from scratch today.

But I AM sharing my go-to, favorite copycat recipe for these Swig sugar cookies, and I may be biased, but this recipe really the best one I’ve made out of the dozens of recipes I’ve tried for these cookies over the years.

If you’ve been around since the beginning of MKC time (bless you), you might recognize this old Sugar Gems recipe. Posted long before these popular soda/cookie shops started popping up everywhere, it’s proof that pressed (no rolling or cutting!) and frosted sugar cookies have been a favorite for many of us long before they became trendy and went viral online.

I’ve used that Sugar Gems recipe many times when I’ve needed a quick frosted sugar cookie fix that didn’t require digging out the cookie cutters. And over the years, after making many of the knockoff Swig recipes out there (like this popular one Mandy posted years ago) and using the Sugar Gems recipe as a base, I’ve come up with my own slightly different Swig copycat cookie recipe.

It’s not vastly different from other versions, but it does have some variations that make it worth living in a blog post all its own.

A couple keys to success for the perfect Swig sugar cookie is to:

-use just the right amount of flour in the dough -don’t press the cookies too thin (I aim for between 1/4- and 1/2-inch) -underbake just slightly (or at the very least, don’t overbake!)

I’ve given both a cup measure and a weight measure for the flour in this recipe. If you don’t have a kitchen scale, make sure to fluff the flour in the container before scooping in your cup and leveling off. You don’t want the flour packed into the measuring cup, otherwise the baked cookies will probably be dry and crumbly.

At the same time, this isn’t a super soft, sticky dough. It’s thick and a little stodgy, but the rolled dough should press easily.

I use my large #20 cookie scoop aff. link, and roll the thick dough into balls. The rest is simple – grab a flat-bottomed glass, spray with cooking spray so the first dip into sugar sticks, and then press each dough ball (dipping the bottom of the glass again in sugar between cookies).

The cookies will spread just slightly while baking but if the dough is perfectly floured, they should retain their ruffly edges for that signature soda shop look.

The truth is, though, no matter how wonderful the sugar cookie is, it’s not going anywhere without a killer frosting. Bad frosting will ruin these Swig sugar cookies faster than you can say “swig style sugar cookie” ten times fast.

Good thing this ultra-creamy, delectable frosting is not rocket science. It’s just a little butter, a little sour cream (go with it – it’s what sets this frosting apart!), powdered sugar and a few extras, like vanilla and cream.

Whip it up, frost those cooled cookies, and then grab some sprinkles and go to town. The possibilities for colored frosting/festive sprinkles to match literally any holiday or occasion is almost mind boggling.

Walker, the resident 13-year old around here, made three double batches of these cookies last fall for a middle school leadership fundraiser. The first day he took them, they were the first baked good to sell out. We’re talking within minutes. The second day, the secretaries in the front office, knowing of their popularity from the day before, snuck a few cookies in advance (they paid!) in order to beat the inevitable rush.

And the third day after the cookies sold out in record time again, three of Walker’s friends told him he should forget school and go into the cookie making business.

In order to streamline the process, we made and froze the rolled cookie dough in advance…and I’ve read many comments online that say the frosted sugar cookies freeze well, too! Who knew? That’s pretty awesome (although I haven’t tried it myself).

Anyway, all I’m saying is, these Swig sugar cookies are good. Like, really good. Like, now that I have this easy soft and chewy drop sugar cookie recipe in my life and now this go-to pressed sugar cookie, I’m not sure I’ll ever pull out the cookie cutters again.

Also, I may have waited too long for a basic version, but way back in the archives is this insane chocolate frosted Swig cookie, and it is one of my favorite cookies EVER! Looks like you have no excuse not to be baking cookies within the hour. 🙂

One Year Ago: How to Make Cinnamon Rolls Ahead of Time Two Years Ago: One-Bowl Monster M&M Cookies Gluten-Free Three Years Ago: Russian Cream with Berries Four Years Ago: Curried Lentil and Sausage Soup with Toasted Almonds Five Years Ago: Classic Crème Brulee

Yield: 30 cookies

Prep Time: 30 minutes

Cook Time: 12 minutes

Additional Time: 30 minutes

Total Time: 1 hour 12 minutes

Ingredients

Cookies:

1 cup butter (8 ounces, 16 tablespoons), softened

3/4 cup neutral-flavored oil, like avocado, canola or vegetable

1 1/4 cups (9.25 ounces) granulated sugar

3/4 cup (3 ounces) powdered sugar

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon salt

2 tablespoons sour cream

2 large eggs

1 teaspoon vanilla extract (see note)

5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)

Granulated sugar for pressing the cookies

Frosting:

3/4 cup (6 ounces, 12 tablespoons) butter, softened

2 tablespoons sour cream

1 teaspoon vanilla extract

6 cups (24 ounces) powdered sugar

1-2 tablespoons cream or milk

Instructions

Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.

Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.

Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.

Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It's really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.

Bake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or very much on the bottom - that means they've baked too long and they may be dry and crumbly instead of creamy and soft.

Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.

For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.

Frost the cooled cookies and decorate with sprinkles, if desired.

Notes

I've also used vanilla butter emulsion in place of the vanilla extract (in both the cookies and frosting) for a super yummy, buttery vanilla flavor.

Be careful not to overflour the dough or the cookies might be dry instead of soft after baking. If you don't weigh your ingredients, make sure to fluff the flour in the container before scooping in the measuring cup and leveling (don't pack or shake the flour into the cup!).