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greekcookingmadeeasy · 6 months

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Black Forest Gateau (cake)

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Black Forest Gâteau (cake)

BY: Greek Cooking Made Easy

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check My YouTube Video: HERE

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

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SERVES 🍴⃒ PREP. TIME 🕔⃒

14-16 slices 60 min. + 1 day and 3 h wait

COOK. TIME ♨ DIFFIC. LEVEL 👩‍🍳⃒

30 min. Medium

As you probably know, I don't often post non-Greek recipes; this time I will make an exception, since Black Forest Gâteau has always been one of my most favorite cakes. Not only that but I have been preparing it for many-many years, hence this recipe has been tried and tested several times!

Black Forest Gâteau is a German chocolate and cream cake with a rich cherry filling.

Traditionally, it consists of several layers of chocolate sponge cake dampened with Kirschwasser (a clear liqueur made from sour cherries), sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, (maraschino) cherries, and chocolate shavings. A classic, beloved Dessert that can be prepared anytime of the year for any celebration e.g. birthday, anniversary etc.

Do try my recipe for Black Forest Gâteau, it's a real keeper.

Suitable for lacto-ovo vegetarians.

INGREDIENTS

Ingredients for the chocolate sponge cake:

· 120 gr. / 4.2 oz / 1 cup Self-rising Flour, sifted

· 5 large Eggs at room temperature

· 220 gr. / 7.8 oz / 1 cup Sugar

· 30 gr. / 1 oz or 1/3 cup Cocoa Powder, sifted

· 8 gr. / 0.3 oz / 2 tsp. Vanilla Sugar

· ½ tsp. Salt

Ingredients for the whipped cream:

· 1 lt. / 4 cups chilled Heavy Cream (whipping cream, double cream)

· 1/2 cup / 80 gr. / 2.8 oz Powder Sugar (icing)

Ingredients for garnishing:

· About 2 cups / 350 gr. / 12.3 oz Cherries, canned, pitted and strained

· About 1 cup / 250 ml Cherry Juice (from the same can)

· 1 Shot / 25-30 ml Kirsch Liqueur (Kirschwasser, altern: Vodka)

· 100 gr. / 3.5 oz pure Chocolate flakes (shavings)

METHOD:

A. Start by preparing the chocolate sponge cake (the day before):

1. Note: I always make my sponge cake layers smaller so the result is an impressive tall cake!

2. Crack the eggs and place them in the bowl of a strong electric mixer.

3. Beat them in high speed for 5' or until they become white and fluffy, adding the sugar, vanilla and salt.

4. After about 5' the egg mixture should be ready! Stop the mixer.

5. Scatter gradually the sifted flour spoon by spoon and the cocoa into the egg mix, blending it gently and slowly in with a spoon or spatula. You don't want the cake dough to deflate!

6. Bring 2 round spring forms (with side opening) of 20 cm / 8 in, their bottoms lined with parchment paper. Brush or spray their sides with oil.

7. Empty the chocolate sponge cake dough equally into the forms. It is now ready to be baked.

B. Baking instructions:

8. Place both forms on the middle shelf of a preheated oven, top / bottom heat elements on = @ 180℃ / 350℉, and bake for about 30' (depends on the oven).

9. After 30', test if the cakes are baked through by inserting a long toothpick into them. It needs to come out clean!

10. Next, place the forms on the kitchen bench so that the cakes cool down completely.

11. Then remove the forms from around the cakes. The cakes should look fluffy and light. Reserve them with their parchment paper and store them in the fridge the one on top of the other in a plastic bag, until the next day.

12. Tip: You could prepare the sponge cake ahead of time, and store it in a plastic bag either in the fridge for 1 week or in the freezer for 1 month.

C. Prepare ahead the whipped cream (same day of serving):

13. Pour the chilled heavy cream in the bowl of a strong electric mixer (with the whisk attachment). Start blending at low speed and increase to medium-high.

14. Continue beating for about 15'-20' until you see the cream increasing in volume by nearly double. Slowly and gradually the fluid cream will progress into a firmer cream.

15. At the last 10', add the powder sugar and continue beating until the mixture has tight swirl marks and stiff peaks; enough to ice a cake with this texture.

16. Important Note: Don’t overbeat it or your cream will start turning into butter instead!

17. Stop the mixer and store the whipped cream covered in the fridge for 3 hours to chill.

D. Assembly time and garnishing (after 3 h):

18. Separate 8-10 of the strained, pitted cherries, placing them on an absorbent kitchen paper and pat dry them. These will be used for the top garnishing. Set aside.

19. Tip: If in season you can use fresh cherries for garnishing (or maraschino).

20. Blend the Kirsch liqueur with the cherry juice.

21. Bring sponge cakes from the fridge.

22. With a sharp, large knife cut both sponge cakes horizontally in half. They are easier to cut chilled from the fridge. Fyi we will make 4 layers.

23. Place the 1st layer of sponge cake on a nice, round platter (flat side facing up).

24. Bring the whipped cream from the fridge. You will need to use 1/5 of the cream between the 3 layers and 2/5 for garnishing on top of the 4th layer (top of) the cake and sides.

25. With a ladle, pour 1/4 of the syrup on top and all around the bottom cake layer.

26. Spread about 1/3 of your cherries on top but avoid to place them near the edges!

27. Next spread 1/5 of the whipped cream around the top of the cake layer and level its surface as much as possible.

28. Continue by placing the next cake layer on top.

29. Repeat the procedure two more times by alternating 1/4 of syrup, 1/3 of cherries, 1/5 of cream.

30. Place the last cake (flat face up!) and drizzle the rest of syrup on top.

31. Next, put 2 heaps from the whipped cream into a piping bag (to garnish the cake).

32. Add the remaining of the whipped cream on top of the cake. With a spatula, spread it to cover the top and sides of the cake, straightening it.

33. Decorate the sides of the cake by sticking chocolate flakes on the whipped cream.

34. With your piping bag make beautiful whipped cream "flowers" on top of the cake.

35. Place the reserved dried cherries in the middle of each flower.

36. Continue garnishing the sides of the cake if you have more cream in your piping bag.

37. Black Forest Gateau is ready!

38. Chill it in the fridge for at least 3 hours before serving! It will stay fresh for a couple of days.

E. Serving suggestion:

A classic, timeless Cake, light, perfectly moist, with sweet and sour undertones from the cherries which combine so beautifully with the chocolate flakes and the subtle hint of liqueur!!

Have a look also at the inside of the cake 😋😮!

The best dessert after a great, celebratory dinner!

For example, I served it for my Daughter Melissa's birthday with: Cypriot Afelia and Pourgouri, Hummus with Avocado, Fava, Lettuce Salad, Olive Bread, Pasta Flora and red Wine.

Every bite is a celebration for your taste buds. Enjoy!!

F. More info and history of Black Forest Gateau:

In 1915, a pastry chef named Josef Keller is said to have made the first Black Forest cake in his prominent Café Agner in Bad Godesberg, now a suburb of Bonn about 500 km (310 mi) north of the Black Forest. This claim, however, has never been substantiated.

Some historians say that the cake actually dates back to the 1500s, when chocolate first became available in Europe. More specifically, its birthplace would have been the Black Forest region of Germany, which is known for its cherry trees, sour cherries and kirschwasser liqueur.

According to gypsy beliefs, the colors of the cake (black, red, white) were associated with the traditional costume of the inhabitants of the Black Forest.

Its German name is Schwarzwälder Kirschtorte and to qualify as an authentic German cake, it must include the Kirsch liqueur!

With excerpts from Wikipedia

Looking for more of my Ideas-Recipes with Cherries? Find them all HERE

Check my YouTube Video: HERE

Τούρτα Black Forest

BY: Greek Cooking Made Easy

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴⃒ ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

14-16 60 min. + 1 μέρα και 3 h αναμονή

ΜΑΓΕΙΡΕΜΑ ♨ ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

30 min. Μέτρια

Όπως πιθανόν γνωρίζετε, δεν ποστάρω συχνά μη ελληνικές συνταγές. Αυτή τη φορά όμως θα κάνω εξαίρεση, αφού η τούρτα Black Forest ήταν πάντα ένα από τα πιο αγαπημένα μου γλυκά. Και όχι μόνο αυτό, αλλά την φτιάχνω εδώ και πολλά χρόνια, γι' αυτό και αυτή η συνταγή έχει τεσταριστεί και δοκιμαστεί αρκετές φορές!

Το Black Forest Gâteau είναι ένα γερμανικό κέικ σοκολάτας και κρέμας σαντιγύ με πλούσια γέμιση από κεράσια.

Παραδοσιακά, αποτελείται από πολλές στρώσεις σοκολατένιο παντεσπάνι ποτισμένο με Kirschwasser (ένα διαυγές λικέρ φτιαγμένο από βύσσινα), στρωμένο με σαντιγί και κεράσια. Είναι διακοσμημένο με επιπλέον σαντιγί, κεράσια (μαρασκίνο) και νιφάδες σοκολάτας. Ένα κλασικό, αγαπημένο επιδόρπιο που μπορεί να ετοιμαστεί οποιαδήποτε στιγμή του χρόνου για οποιαδήποτε γιορτή π.χ. γενέθλια, επέτειο κ.λπ.

Δοκιμάστε τη συνταγή μου για Black Forest Gâteau, αξίζει πραγματικά.

Κατάλληλη για χορτοφάγους.

ΥΛΙΚΑ

Υλικά για το σοκολατένιο παντεσπάνι:

• 120 γρ. / 4,2 oz / 1 φλ. Αλεύρι που φουσκώνει μόνο του, κοσκινισμένο

• 5 μεγάλα Αυγά σε θερμοκρασία δωματίου

• 220 γρ. / 7,8 oz / 1 φλ. Ζάχαρη

• 30 γρ. / 1 oz ή 1/3 φλ. Κακάο σκόνη, κοσκινισμένο

• 8 γρ. / 0,3 oz / 2 κ.γ. Βανίλια σκόνη (βανιλίνη)

• ½ κ.γ. Αλάτι

Υλικά για τη σαντιγί:

• 1 lt. / 4 φλ. πολύ κρύα Κρέμα γάλακτος (ζαχαροπλαστικής)

• 1/2 φλ. / 80 γρ. / 2,8 oz Ζάχαρη άχνη

Υλικά για το γαρνίρισμα:

• Περίπου 2 φλ. / 350 γρ. / 12,3 oz Κεράσια κονσέρβας, χωρίς κουκούτσι και στραγγισμένα

• Περίπου 1 φλ. / 250 ml χυμός Κεράσι (από την ίδια κονσέρβα)

• 1 σφηνάκι / 25-30 ml λικέρ Kirsch (Kirschwasser, εναλλακτικά: Βότκα)

• 100 γρ. / 3,5 oz Κουβερτούρα σοκολάτα σε νιφάδες

ΜΕΘΟΔΟΣ:

Α. Ξεκινήστε ετοιμάζοντας το σοκολατένιο παντεσπάνι (την προηγούμενη μέρα):

1. Σημείωση: Εγώ πάντα κάνω τις στρώσεις για το παντεσπάνι μικρότερες οπότε το αποτέλεσμα είναι μια εντυπωσιακή ψηλή Τούρτα!

2. Σπάστε τα αυγά και τοπο��ετήστε τα στο μπολ ενός δυνατού ηλεκτρικού μίξερ.

3. Χτυπήστε σε δυνατή ταχύτητα για 5' ή μέχρι να ασπρίσουν και να αφρατέψουν προσθέτοντας τη ζάχαρη, τη βανίλια και το αλάτι.

4. Μετά από 5' περίπου το μείγμα των αυγών πρέπει να είναι έτοιμο! Σταματήστε το μίξερ.

5. Ρίξτε σταδιακά το κοσκινισμένο αλεύρι κουταλιά κουταλιά και το κακάο στο μείγμα των αυγών, ανακατεύοντάς τα απαλά και σιγά σιγά με ένα κουτάλι ή μια σπάτουλα. Δεν θέλετε να ξεφουσκώσει η ζύμη!

6. Φέρτε 2 στρογγυλές φόρμες με ελατήριο (με πλευρικό άνοιγμα-τσέρκι) των 20 εκ. / 8 ίντσες, με το πάτο τους στρωμένο με λαδόκολλα. Αλείψτε ή ψεκάστε τα πλαϊνά τους με λίγο λάδι.

7. Αδειάστε τη ζύμη για το παντεσπάνι σοκολάτας εξίσου στις 2 φόρμες. Τώρα είναι έτοιμο για ψήσιμο.

Β. Οδηγίες ψησίματος:

8. Τοποθετήστε και τις δύο φόρμες μαζί στο μεσαίο ράφι ενός προθερμασμένου φούρνου, στις πάνω/κάτω αντιστάσεις = @ 180℃ / 350℉, και ψήστε για περίπου 30' (εξαρτάται από τον φούρνο).

9. Μετά από 30', δοκιμάστε αν έχουν ψηθεί τα κέικ (παντεσπάνια), βάζοντας μέσα μια μακριά οδοντογλυφίδα. Πρέπει να βγει καθαρή!

10. Στη συνέχεια, βάλτε τις φόρμες στον πάγκο της κουζίνας, ώστε τα κέικ να κρυώσουν εντελώς.

11. Κατόπιν αφαιρέστε τις φόρμες γύρω από τα κέικ, που πρέπει να φαίνονται αφράτα, φουσκωτά και ανάλαφρα. Κρατήστε τα με τη λαδόκολλα τους και φυλάξτε τα στο ψυγείο το ένα πάνω στο άλλο σε πλαστική σακούλα, μέχρι την επόμενη μέρα.

12. Συμβουλή: Θα μπορούσατε να ετοιμάσετε το παντεσπάνι από πριν, και να το φυλάξετε σε πλαστική σακούλα είτε στο ψυγείο για 1 εβδομάδα ή στην κατάψυξη για 1 μήνα.

Γ. Ετοιμάστε τη σαντιγί (την ίδια μέρα του σερβιρίσματος):

13. Ρίξτε την πολύ κρύα κρέμα στο μπολ ενός δυνατού ηλεκτρικού μίξερ (με το εξάρτημα σύρμα). Ξεκινήστε να χτυπάτε σε χαμηλή ταχύτητα και αυξήστε τη σε μέτρια-ψηλή.

14. Συνεχίστε το χτύπημα για περίπου 15'-20' μέχρι να δείτε την κρέμα να αυξάνεται σε σχεδόν διπλάσιο όγκο. Σιγά-σιγά και σταδιακά η ρευστή κρέμα θα εξελιχθεί σε πιο σφιχτή κρέμα.

15. Στα τελευταία 10' προσθέστε τη ζάχαρη άχνη και συνεχίστε το χτύπημα μέχρι το μείγμα να έχει στροβίλους και σφιχτές κορφούλες, δηλ. με υφή όσο χρειάζεται για να μπορείτε να διακοσμήσετε μια τούρτα.

16. Σημαντική σημείωση: Μην παραχτυπήσετε τη κρέμα γιατί θα αρχίσει να μετατρέπεται σε βούτυρο!

17. Σταματήστε το μίξερ και αφήστε τη σαντιγί σκεπασμένη στο ψυγείο για 3 ώρες να παγώσει καλά.

Δ. Χρόνος συναρμολόγησης και γαρνίρισμα (μετά από 3 ώρες):

18. Ξεχωρίστε 8-10 από τα στραγγισμένα κεράσια, βάλτε τα μέσα σε απορροφητικό χαρτί κουζίνας και στεγνώστε τα καλά πατώντας τα ελαφρά. Αυτά θα χρησιμοποιηθούν για το γαρνίρισμα. Αφήστε τα στην άκρη.

19. Συμβουλή: Αν είναι η εποχή τους, μπορείτε να χρησιμοποιήσετε φρέσκα κεράσια για το γαρνίρισμα (ή μαρασκίνο).

20. Ανακατέψτε το λικέρ Kirsch με το χυμό κερασιού.

21. Φέρτε τα δύο παντεσπάνια από το ψυγείο.

22. Με ένα κοφτερό, μεγάλο μαχαίρι κόψτε και τα δύο παντεσπάνια οριζόντια στη μέση. Κόβονται ευκολότερα κρύα από το ψυγείο. Λάβετε υπόψη ότι θα κάνουμε 4 στρώσεις.

23. Τοποθετήστε την 1η στρώση παντεσπάνι σε μια ωραία, στρογγυλή πιατέλα (ίσια πλευρά προς τα πάνω).

24. Βγάλτε τη κρέμα σαντιγί από το ψυγείο. Θα χρειαστεί να χρησιμοποιήσετε το 1/5 της ανάμεσα στις 3 στρώσεις και τα 2/5 για το γαρνίρισμα πάνω από την 4η στρώση δηλ. στη κορυφή της τούρτας και στα πλαϊνά της.

25. Με μια κουτάλα περιχύστε το 1/4 του σιροπιού γύρω γύρω στο παντεσπάνι-βάση (κάτω στρώση).

26. Απλώστε περίπου το 1/3 από τα κεράσια σας από πάνω αλλά αποφύγετε να τα τοποθετήσετε κοντά στις άκρες!

27. Στη συνέχεια απλώστε το 1/5 της σαντιγί από πάνω και ισιώστε την επιφάνειά της όσο περισσότερο γίνεται.

28. Συνεχίστε βάζοντας από πάνω την επόμενη στρώση από παντεσπάνι.

29. Επαναλάβετε τη διαδικασία άλλες δύο φορές εναλλάσσοντας 1/4 σιρόπι, 1/3 κεράσια, 1/5 σαντιγύ.

30. Τοποθετήστε τη τελευταία στρώση (επίπεδη όψη προς τα πάνω!) και περιχύστε από πάνω το υπόλοιπο σιρόπι.

31. Στη συνέχεια, βάλτε 2 μεγάλες κουταλιές από τη σαντιγί μέσα σε ένα κορνέ (για να γαρνίρετε τη τούρτα).

32. Προσθέστε την υπόλοιπη σαντιγί πάνω από τη τούρτα. Με μια σπάτουλα απλώστε τη να καλύψει το πάνω μέρος και τα πλαϊνά της τούρτας, ισιώνοντάς την.

33. Διακοσμήστε τα πλαϊνά της τούρτας κολλώντας νιφάδες σοκολάτας πάνω στη σαντιγί.

34. Με το κορνέ σας φτιάξτε όμορφα «λουλούδια» από σαντιγί πάνω από τη τούρτα.

35. Τοποθετήστε τα κρατημένα στεγνά κεράσια στη μέση κάθε λουλουδιού.

36. Συνεχίστε να γαρνίρετε τα πλαϊνά του κέικ αν έχετε επιπλέον κρέμα στη σακούλα κορνέ σας.

37. Η Τούρτα Black Forest είναι έτοιμη!

38. Βάλτε τη στο ψυγείο για τουλάχιστον 3 ώρες πριν τη σερβίρετε! Θα μείνει φρέσκια για 2-3 μέρες.

Ε. Πρόταση σερβιρίσματος:

Ένα κλασικό, διαχρονικό γλυκό, ελαφρύ, τόσο ζουμερό, με γλυκόξινες πινελιές από τα κεράσια που συνδυάζονται τόσο όμορφα με τις νιφάδες σοκολάτας και τη διακριτική νότα του λικέρ!!

Ρίξτε μια ματιά και στο εσωτερικό της τούρτας 😋😮!

Το καλύτερο επιδόρπιο μετά από ένα υπέροχο, γιορταστικό δείπνο!

Για παράδειγμα, τη σέρβιρα για τα γενέθλια της κόρης μου Μελίσας με: Κυπριακά Αφέλια και Πουργούρι, Χούμους με Αβοκάντο, Φάβα, Μαρουλοσαλάτα, Ελιόψωμο, Πάστα Φλόρα και κόκκινο κρασί.

Κάθε μπουκιά είναι μια γιορτή για τους γευστικούς σας κάλυκες. Απολαύστε!!

Ζ. Περισσότερες πληροφορίες και ιστορία του Black Forest Gateau:

Το 1915, ένας ζαχαροπλάστης ονόματι Josef Keller λέγεται ότι έφτιαξε την πρώτη τούρτα Black Forest στο διάσημο Café Agner του Bad Godesberg, τώρα ένα προάστιο της Βόννης, περίπου 500 χλμ. (310 μίλια) βόρεια του Μέλανα Δρυμού. Αυτός ο ισχυρισμός, ωστόσο, δεν τεκμηριώθηκε ποτέ.

Μερικοί ιστορικοί λένε ότι το κέικ χρονολογείται από το 1500, όταν η σοκολάτα πρωτοκυκλοφόρησε στην Ευρώπη. Πιο συγκεκριμένα, η γενέτειρά του θα ήταν η περιοχή του Μέλανα Δρυμού της Γερμανίας, η οποία είναι γνωστή για τις κερασιές, τις βυσσινιές και το λικέρ kirschwasser.

Σύμφωνα με τις τσιγγάνικές πεποιθήσεις, τα χρώματα της τούρτας (μαύρο, κόκκινο, λευκό) συνδέονταν με την παραδοσιακή φορεσιά των κατοίκων του Μέλανα Δρυμού.

Το γερμανικό του όνομα είναι Schwarzwälder Kirschtorte και για να χαρακτηριστεί αυθεντικό γερμανικό κέικ, πρέπει να περιλαμβάνει το λικέρ Kirsch!

Με αποσπάσματα από τη Βικιπαίδεια

Ψάχνετε κι άλλες από τις Ιδέες-Συνταγές μου με Κεράσια? Δείτε τις όλες ΕΔΩ

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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canisalbus · 4 months

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✦ La Campanella ✦

#own art #own characters #CanisAlbus #art #artists on tumblr #Machete #Vasco #anthro #sighthound #dogs #canine #animals #feeling awfully syrupy sorry sorry #I'm taking the star-crossed dogs and I making them dance with each other #Machete has that tissue paper complexion and very light fine fur so when he blushes he blushes impressively

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oiqb3hr5fwvu8 · 1 year

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jwk3lc9aa2s2l · 1 year

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Aria Banks Has Lesbian Sex With Anne Amari In Her Girlhood Room Double Blowjob Facial Shy teen shoplifter gets fucked hard on CCTV by cop Gay twink teen boy athletes urinals Decorating The Twink Decorator Anal beads amateur wife vibrator Que rico culo enorme casero Sapphic cheerleader orgasms after oralsex Drake bell gay bondage fiction first time A Red Rosy Arse To Fuck 素人/個人撮影・RYO＆YUU♡JD彼女のおねだりフェラ生SEXしたくておちんこペロペロ素人カップル/ハメ撮り//手コキ/美少女/１０代/リアル/スマホ撮影/japanese/Amateur Young Indian Boy Naked for Uncle

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chamoemileclown · 5 months

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I can imagine she's just always a little bit sticky

#shes not a sticky ipad kid he moms wouldn't allow it #she is a little syrupy though #its just one of those things that doesn't go away #thats my silly little headcannon #qsmp #qsmp fanart #qsmp art #qsmp eggs #qsmp empanada #empanada the egg #empanada fanart

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valeriianz · 6 months

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Parent Trap AU part 2! told from Robyn and Orpheus' perspective haha. (part 1!)

“Lemme see!”

“Quit shovin’!”

Robyn hovered above Orpheus, forcing the boy to crouch low so they could both poke their heads around the corner to spy on their dads.

Hob and Dream had been dancing around each other all week. Smiling and laughing and even touching each other with more and more frequency (a tap on the shoulder, a hand on the small of the back, even shoes brushing under the table). The twins’ masterful plan to make Hob and Dream fall in love again seemed to be going well… but just before anything earth-shattering happened, anything concrete, the two men seemed to remember themselves and backed away. To the utter bewilderment and anguish of the twins as they retreated back to the drawing board.

(Literally. It was a large crayola canvas that Orpheus had in his room to doodle on).

Robyn didn’t get it. It was so obvious Dream– the father he’d always known existed somewhere– still had feelings for his dad. It had been hard to tell, in those first couple days pretending to be Orpheus, but once he’d started earnestly asking Dream about Hob, forcing him to recall stories from the past and watching as he’d smile or laugh softly to himself, his gaze far away and misty, it became clear.

But then Dream would shake his head, clearing it, and change the subject.

Robyn and Orpheus had felt that connection between themselves instantly. That zap of recognition like, “Ah-ha! We were meant to find one another.” Why was it so difficult for Dream and Hob to see it?

Robyn huffed. Grown-ups.

After briefly parting for a couple days, Robyn found himself back at Orpheus and Dream’s luxurious home, under the pretence of one last stay to reacquaint themselves to the idea of shared custody or something along those lines, the boys didn’t really understand it, but what they did understand, was that their dad’s would be sleeping under the same roof. But only for a few days.

And after chasing Cori out of the house (good riddance, the pompous git. The boys made sure to give him hell), Robyn and Orpheus knew they had to utilise their time well, plotting their biggest scheme yet.

They, along with help from Dream’s butler, Mervyn, had set up this elaborate dinner that– oh no, Robyn and Orpheus wouldn’t be able to attend, leaving their parents to dine alone. Orpheus had set the scene: candlelight dinner, serving their dad’s favourite dishes, and (Merv’s idea, bless him for taking interest in the boy’s tomfoolery) soft jazz that would eventually transition into a very special song.

“You’ll see,” Mervyn had winked at the boys as he set up the playlist.

Robyn and Orpheus watched now, as their fathers sat down for dinner, perplexed at the absence of their sons (Dream looking exasperated and Hob scanning the room knowingly, biting down a smirk). The table was clearly only set for two people, and Robyn had done a fantastic job (in his opinion) of decorating with candles and flowers– he had studied that old photograph of their dad’s, copying the layout of the table they sat at there.

Mervyn came out and poured the wine, which is when Dream inquired where Robyn and Orpheus were.

“Afraid they couldn’t make it,” is all Mervyn said, as if the boys were very busy, tied up in meetings and paperwork and whatever else grown-ups did.

Hob propped an elbow on the table and let his head fall in the palm of his hand, shaking it slightly and fully smiling now, amused.

Robyn grinned too.

It took them a moment to finally start talking, but they fell into it, eventually. Discussing the boys at first, “little tricksters…” pranking Cori, stealing his glasses, setting the dog loose while they had wine and cheese on the terrace, and finally spooking his horse while he and Dream were out riding so the horse galloped wildly into the brush, knocking the ridiculous blond American off his saddle and into the mud.

Hob tried hiding his snickering behind his hand as Dream recanted these events to Hob, but Dream caught him with a woebegone sigh.

“It’s not funny, he sprained his wrist.”

Hob took a deep inhale, gathering himself.

“After all that wine and cheese, I hope he shit his pants, too.”

“Hob!” Dream snorted inelegantly, slapping a hand over his mouth, which only set Hob off again, laughing in earnest now.

The boys had to move away once they heard the squeaking of their own muffled laughter, both hands over their mouths, wheezing through their teeth.

“You’re just as bad as them,” Dream finally spoke after the giggles had worn off.

Hob shrugged noncommittally, mischievous grin still on as he took a long sip of his wine.

“You like it,” he said confidently, eyes sharp.

Dream said nothing, popping a forkful of beet and pear salad into his mouth.

After appetisers was dinner, then dessert. The time ticked away slowly and the boys eventually moved from their vantage point to the kitchen, asking Mervyn how it was going and the butler shooing them out with barely anything to go off of.

But it was going well, as far as the boys could tell. The conversation between Dream and Hob was flowing steadily, Dream giving out his smile more and Hob unable to take his eyes off of him. The grand finale was coming up and Robyn and Orpheus held their breaths as the jazz flittered out and in its place, a violin came up and both Dream and Hob seemed to seize up at the same time.

Orpheus was beginning to think this was a bad idea, especially as his father sat up ramrod straight, his fingers drumming on the table's surface. And Robyn’s dad looked…

Well, he looked– tortured, was a pretty close description. His lips had parted and he kept looking between Dream and his own hands, which he had begun wringing out in his lap.

“You’re just too good to be true…Can’t take my eyes off of you…”

A male’s voice crooned through the speakers, but Robyn and Orpheus paid it no mind as they silently watched their fathers.

Finally Dream met Hob’s gaze and held it. The boys held their breath, too. Wondering what was going to happen now.

“Do you think they know?” Hob asked quietly, so quiet that Robyn barely heard him speak.

“It’s our wedding song, of course they knew,” Dream sighed, casting his gaze up to the ceiling.

It was Hob’s turn to tap his fingers on the table, thinking, and making his mind up about something as he pushed his chair out and stood.

Orpheus took Robyn’s arm and shook it as Hob stepped up to Dream, dipping slightly and offering his hand.

“Dance with me?”

Dream stared at Hob’s hand, lips parted. Robyn felt himself shaking with the effort to remain calm.

Dream swallowed, Robyn could see from here.

“Do you think this is wise?” he asked in a whisper, eyes flicking up to Hob.

After a moment of tense silence, nothing but the song quietly playing, Hob took a long breath.

“It’s our song, we can’t not dance to it.”

And as if that was sound enough logic, Dream carefully took Hob’s hand, fingers elegantly curling around it, and allowed himself to be pulled up and led to a spacious spot away from the table.

Hob took the lead, using his hold on Dream’s hand to pull him close, the other hand circling his waist and causing Dream’s eyes to flutter shut as he willingly stepped closer, their bodies nearly touching, his own hand resting on Hob’s shoulder.

Robyn and Orpheus could barely watch now, from this angle. They scooted back out into the hallway to find another spot where they could see more clearly.

The only other option was from above, a loft directly above the dining room which was Dream’s study, a place Orpheus wasn’t allowed to be in by himself, but he figured this was a good enough excuse to break that rule.

Orpheus led the way, quiet tiptoeing turning into a full blown sprint up the stairs and around the corner, shushing themselves as they got to the door of his father's office and quietly pushed it open. The music was louder up here, closer to the speakers that hung from the ceiling, so they wouldn’t be able to hear their fathers if they spoke, but they could properly spy on them now without being seen or heard.

Robyn followed Orpheus’ lead and crouched down, crawling forward on his tummy and poking his head out through the railing and peeking below.

Dream and Hob were still swaying to the music, just as close and eyes open, gaze locked to each other. They had picked up momentum now that the song was more than halfway over, the second chorus coming in with trumpets and bringing the rhythm up to something more infectious, more daring as Hob’s grip around Dream’s waist circled around the small of his back, holding him tighter as he began to spin them around the room.

Dream’s long legs kept up as Hob visibly loosened up, leading them in an informal waltz. Robyn caught his dad’s wide, toothy smile every time he turned and he could see his face clearly. His eyes seemed to sparkle.

Orpheus nudged Robyn. “I’ve never seen my father smile like that.”

Robyn had noticed that Dream was smiling, too. But it was lips only, parting every now and then, like he was holding it back, biting his bottom lip afterwards to keep it at bay. But his eyes lit up in a way that was almost unrecognisable, focused solely on Hob.

Hob’s hand on Dream’s waist dropped, taking his other hand suddenly and taking a step back, turning Dream in his hold so his back was against Hob’s front, and spun him out, Dream following along with a surprised yelp and laughter that the boy’s heard from their vantage point.

When Hob pulled Dream back in, they were closer than before, chests flush together and noses bumping fleetingly.

The song was coming to an end, fading out as Hob and Dream slowed in their dancing to a standstill.

Orpheus gasps next to Robyn. “They’re gonna kiss.”

“Shh!” Robyn bumped his elbow to his brother’s side.

The boys held their breath as the song finally ended and another one started, instrumental jazz again. The men stood so Robyn and Orpheus could see both of them from the side, watching with bated breath as Hob brought up Dream’s left hand and kissed the knuckles, eyes glued to Dream’s.

Hob said something, his lips moving, unable to make out from here, but Robyn could see how Dream’s eyes widened as Hob dropped his hold on the other hand, moving his up to cup the side of Dream’s face.

Hob leaned in, agonisingly slow, eyes half-lidded.

And was met with Dream turning his face away, so not even the boys could see what expression he gave off.

Hob’s head dipped, defeat radiating off him, his forehead resting solemnly on Dream’s temple.

Robyn had to bite his tongue to hold back the groan of frustration that bubbled up in his throat. All Orpheus’ and his hard work!

Dream swallowed again, his jaw twitching, saying something, to which Hob shook his head, finally dropping his hands and ripping himself away.

“Hob, I’m sorry…” the words barely made it up to the twin’s ears, spoken by Dream, broken and thick.

Hob shook his head again, a painful, false smile plastered onto his face as he took another step back, then another, putting more and more distance between them.

“No…” Orpheus bemoaned, sitting up slightly. “What’s happening?”

Hob said something, quiet, before finally turning around and walking out of the room.

A long, heavy moment permeated the air, made doubly awkward as the music continued to play.

Dream stood, wrapping his arms around his middle.

And the boys simultaneously rolled onto their backs, staring blankly up to the ceiling.

So they missed the way Dream wiped a hand over his eyes, took a steadying inhale, and ran after Hob.

#dreamling #hob x dream #i had so much fun writing this one #i can't keep them away much longer hehe #also yes. Hob and Dream's wedding song is 'Can't Take My Eyes Off You'#by Engelbert Humperdinck #this is syrupy sweet and i regret nothing #my writing #dreamling parent trap au

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nieveria · 7 months

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she dinked it

#pokemon #pokemon scarlet and violet #art #flutter mane #why are you syrupy #pokemon showdown

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beaft · 3 months

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contacted the GIC yesterday to see where i'm at on the waiting list and was informed it would be approximately another four (4) years before my first appointment with a specialist. i initially got referred way back in 2020, so that's an eight year wait in total - and it'll be another year, possibly two, before i can get any kind of gender-affirming treatment or surgery on the NHS, so let's make it a round decade to be on the safe side. now tell me why every other month some trash newspaper publishes the same fucking scare-mongering article about how gender clinics are dangerous because they're "rushing" people into transitioning "before they're ready"

#i will be in my mid-30s before i can get top surgery <3 #the cognitive dissonance of seeing some liberal journalist write about the pressure put on confused adolescents to transition #with that infuriating tone of syrupy false concern #meanwhile your average trans londoner has to wait TEN FUCKING YEARS to get treatment #idk man i wanna talk about this more but i'm too tired i don't have the words. i'm just tired of it all #be shh now

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teleostuber · 1 year

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Cherry brain freezy🩸🩸🩸

#yum yum yum #I love syrupy teeth staining slushees #johnny the homicidal maniac #jthm #drawing

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greekcookingmadeeasy · 1 year

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Ekmek Tsoureki

🍞

Ekmek Tsoureki BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: HERE

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

youtube

SERVES 🍴⃒ PREP. TIME 🕔⃒ 12 large/ 16 medium 40 min + 6 h 20 min. wait

COOK. TIME ♨ DIFFIC. LEVEL 👩‍🍳⃒ 15 min. Moderate

Ekmek Tsoureki is a variation from the popular dessert Ekmek Kataifi. Ekmek is a Turkish word that means bread. However, the Greek version of this renowned dessert is usually made on the basis of Kataifi dough. My variation uses remains from the beloved Greek Easter Bread-Tsoureki, when it becomes stale, since it is a pity to throw it away. So the recipe ends up being closer to the authentic one. My recipe is, of course, easier than Ekmek Kataifi because all you have to do is the pastry cream and syrup! It is a delightful dessert that you will enjoy eating after Easter and can even be prepared by older children!! Suitable for lacto-ovo vegetarians.

See all my Tsoureki Recipes-Ideas (incl. how to use leftovers) HERE

INGREDIENTS Ingredients for the Syrup and base: • 165 ml or 2/3 cup Water • 225 gr. / 8 oz / 1 cup Sugar • 1 tbsp. / 15 ml Greek Thyme Honey • 1 tsp. Lemon Juice

• 8-10 thick slices of stale Tsoureki, 1 cm / 0.4 in thick

Ingredients for the Pastry Cream: • 1 lt. / 4 cups Fresh whole fat Milk, warmed up! • 180 ml / 0.75 cup Double Cream (heavy, fresh, whipping cream) • 84 gr. / 3 oz / 7 tbsp. Sugar • 62.5 gr. / 2.2 oz/ 5 tbsp. Corn Flour • 3 medium Eggs at room temperature • 60 gr. / 2.1 oz / 0.3 cup Good Butter, at room temperature • 1 tsp. Vanilla Sugar (Essence) • ½ tsp. Mastiha Powder (Mastic-NOT MORE)

Ingredients for garnishing:

• 400 gr. / 750 ml Ready-made Whipped Cream (sweetened) • 40-50 gr. /1.4-1.75 oz / almost ½ cup Roasted Almonds, finely chopped • Optional: Ground Cinnamon

METHOD: A. Prepare the syrup first: 1. Over medium heat, add all the ingredients for the syrup into a saucepan and bring to a boil. From the moment the sugar and honey dissolves and syrup is translucent, simmer it slowly for 3’, stirring regularly. 2. Turn off the heat. 3. Leave the syrup aside to cool! Syrup must be cool when poured over Tsoureki base!

B. Prepare the Tsoureki base: 4. Use a rectangle oven Pyrex dish, size: 22 x 30 cm / 8.6 x 12 in. and place the Tsoureki slices, the one next to the other, not leaving any gaps! 5. If needed, fill the gaps with smaller tsoureki pieces.

6. Next, ladle slowly the cool syrup over the Tsoureki base, allowing time for the syrup to be absorbed.

C. Prepare the Pastry cream: 7. Take 1 cup from the warm milk and place it in a separate bowl. Add the corn flour and whisk to dissolve it in the milk. 8. In a large bowl, break the 3 eggs and whisk them. 9. Add the sugar, the vanilla essence and mastiha powder. Whisk to blend all ingredients well.

10. Now pour slowly the milk with dissolved corn flour into the egg mixture as well. Blend all ingredients well. 11. Place a saucepan over low heat. Pour the rest of the warm milk in the pan. Add the double (fresh) cream too. 12. Keep the heat very low to prevent the milk from getting burned at the bottom of the pan. Stir regularly. 13. Immediately and before the milk starts heating up, gently pour the egg mixture in the warm milk.

14. Stay on top of the stove and stir constantly. 15. Slowly let the cream come to a boil and set, stirring continuously!! 16. When the cream starts to boil, add the butter in it and stir to help it melt in the cream. Turn off the heat!

17. Let the cream cool down for 10’. 18. Next, pour the pastry cream evenly on top of the Tsoureki base.

19. At this point, cover Ekmek Tsoureki by attaching the plastic wrap on to the pastry cream. 20. Place the Pyrex dish in the fridge to cool for at least 2-3 h!

D. Finish by garnishing: 21. Take the Pyrex outside from the fridge and remove its plastic wrap. Spread the whipped cream on top of the pastry cream. Level the whipped cream using a spatula.

22. Sprinkle the chopped almonds on top and optionally some ground cinnamon! Our beautiful Ekmek Tsoureki is now ready!

23. Return the Ekmek Tsoureki in the fridge (covered again) and let it cool down at least 2-3 h before serving.

E. Serving suggestions: 24. Ekmek Tsoureki is a wonderful, surprising dessert. When it is time to serve, you could cut Ekmek Tsoureki in squares and place them in a nice platter. To be served cold, immediately from the fridge!

With its beautifully wobbly, rich aromatic cream with the unforgettable mastiha scent, you will be happily surprised how well it goes with the Tsoureki base which contains mastiha as well!!

It is the perfect dessert for any special event after Easter, like for Mother's Day celebrations!

Enjoy my fabulous Ekmek Tsoureki!

F. Storage Info: Ekmek Tsoureki can be prepared ahead and be stored in the fridge, covered, for a max of 1 week.

G. More info about Ekmek: Ekmek in Turkish means fluffy bread. With this bread in “Poli”, they still make today a pudding with syrup covered with a kaymak cream. The Greek version retains the name using a base of kataifi. My recipe is actually the perfect combination of both, combining the best of both worlds!!

Check my YouTube Video: HERE

Εκμέκ Τσουρέκι BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴⃒ ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒ 12 μεγ/ 16 μεσαία 40 min + 6 h 20 min. αναμονή

ΜΑΓΕΙΡΕΜΑ ♨ ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒ 15 min. Μέτριο

Το Εκμέκ Τσουρέκι είναι μια παραλλαγή από το δημοφιλές επιδόρπιο Εκμέκ Κανταΐφι. Το Εκμέκ είναι τουρκική λέξη που σημαίνει ψωμί. Αλλά η ελληνική βερσιόν αυτού του γνωστού επιδόρπιου γίνεται συνήθως με βάση το Κανταΐφι. Στην παραλλαγή μου χρησιμοποιούνται υπολείμματα από το Πασχαλινό Τσουρέκι, που έχει πια μπαγιατέψει, μιας και είναι κρίμα να το πετάξουμε. Έτσι η συνταγή καταλήγει να είναι πιο κοντά στην αυθεντική. Η συνταγή μου είναι βεβαίως πιο εύκολη από το Εκμέκ Κανταΐφι μιας και το μόνο που έχετε να φτιάξετε είναι η κρέμα ζαχαροπλαστικής και το σιρόπι! Είναι ένα απολαυστικό επιδόρπιο που θα χαρείτε να τρώτε μετά το Πάσχα και μπορούν να ετοιμάσουν ακόμα και μεγαλύτερα παιδιά!! Κατάλληλο για χορτοφάγους.

Δείτε όλες τις Συνταγές μου με Τσουρέκι (συμπ. και για υπολλείμματα) ΕΔΩ

ΥΛΙΚΑ Υλικά για το Σιρόπι και τη βάση: • 165 ml ή 2/3 φλ. Νερό • 225 γρ / 8 oz / 1 φλ. Ζάχαρη • 1 κ.σ. / 15 ml Ελληνικό θυμαρίσιο Μέλι • 1 κ.γ. Χυμός Λεμονιού

• 8-10 χοντρές φέτες μπαγιάτικο Τσουρέκι, πάχους 1 cm / 0.4 in

Υλικά για την Κρέμα ζαχαροπλαστικής: • 1 lt. / 4 φλιτζάνια Φρέσκο πλήρες Γάλα, ζεστό! • 180 ml / 0,75 φλ. Κρέμα γάλακτος • 84 γρ / 3 oz / 7 κ.σ. Ζάχαρη • 62,5 γρ / 2,2 oz / 5 κ.σ. Κόρν Φλάουρ • 3 μέτρια Αυγά σε θερμοκρασία δωματίου • 60 γρ / 2,1 oz / 0,3 φλ. Καλό Βούτυρο, σε θερμοκρασία δωματίου • 1 κ.γ. Άρωμα Βανίλιας (βανιλίνη) • ½ κ.γ. Μαστίχα σε σκόνη (ΟΧΙ ΠΑΡΑΠΑΝΩ!!)

Υλικά για τη γαρνιτούρα: • 400 γρ / 750 ml Έτοιμη κρέμα Σαντιγί (γλυκειά) • 40-50 γρ / 1,4-1.75 oz / σχεδόν ½ φλ. Αμύγδαλα, καβουρδισμένα και ψιλοκομμένα • Προαιρετικά: Κανέλα σκόνη

ΜΕΘΟΔΟΣ: Α. Ετοιμάστε πρώτα το σιρόπι: 1. Σε μέτρια φωτιά, προσθέστε όλα τα υλικά του σιροπιού σε μια κατσαρόλα και βράστε τα. Από τη στιγμή που θα διαλυθεί η ζάχαρη και το μέλι και το σιρόπι θα είναι διαυγές, σιγοβράστε το για 3’, ανακατεύοντας τακτικά. 2. Σβήστε τη φωτιά. 3. Αφήστε το σιρόπι στην άκρη! Το σιρόπι πρέπει να είναι χλιαρό όταν το περιχύσετε πάνω από τη βάση Τσουρεκιού!

 B. Ετοιμάστε τη βάση Τσουρέκι: 4. Σε ένα στενόμακρο ταψί Pyrex, μεγέθους: 22 x 30 cm / 8.6 x 12 in., βάλτε τις φέτες από το Τσουρέκι κολλητά τη μια δίπλα στην άλλη-μην αφήσετε κενά! 5. Αν χρειάζεται, γεμίστε τα κενά με μικρά κομμάτια τσουρεκιού.

6. Κατόπιν απλώστε σιγά-σιγά το χλιαρό σιρόπι πάνω από το Τσουρέκι, δίνοντας χρόνο για να απορροφηθεί.

 Γ. Ετοιμάστε την κρέμα (ζαχαροπλαστικής): 7. Πάρτε 1 φλιτζάνι από το ζεστό γάλα και ρίξτε το σε ένα ξεχωριστό μπολ. Προσθέστε το κόρν φλάουρ και χτυπήστε το με σύρμα για να το διαλύσετε μέσα στο γάλα. 8. Σε ένα μεγάλο μπολ, σπάστε τα 3 αυγά και χτυπήστε τα με το σύρμα. 9. Προσθέστε και τη ζάχαρη, την βανίλια και τη σκόνη μαστίχας. Ανακατέψτε για να συνδυάσετε καλά όλα τα υλικά.

10. Τώρα ρίξτε αργά το γάλα με το διαλυμένο κόρν φλάουρ μέσα στο μίγμα των αυγών. Συνδυάστε καλά ανακατεύοντας όλα τα υλικά. 11. Τοποθετήστε μια κατσαρόλα σε χαμηλή φωτιά. Ρίξτε το υπόλοιπο ζεστό γάλα στη κατσαρόλα. Προσθέστε και τη φρέσκια κρέμα γάλακτος. 12. Κρατήστε τη θερμότητα πολύ χαμηλή για να αποφύγετε να πιάσει το γάλα στο κάτω μέρος της κατσαρόλας και να καεί. Ανακατεύετε τακτικά. 13. Αμέσως και πριν το γάλα αρχίσει να ζεσταίνεται πολύ, ρίξτε αργά το μείγμα αυγών μέσα στο ζεστό γάλα.

14. Μείνετε τώρα πάνω από τη φωτιά και ανακατεύετε συνέχεια. 15. Αφήστε την κρέμα να βράσει και να δέσει αργά, ανακατεύοντας συνεχώς! 16. Όταν η κρέμα αρχίσει να βράζει, προσθέστε το βούτυρο και ανακατέψτε για να το βοηθήσετε να λιώσει μέσα στην κρέμα. Σβήστε τη φωτιά!

17. Αφήστε την κρέμα να κρυώσει για 10’. 18. Κατόπιν, ρίξτε την κρέμα ομοιόμορφα πάνω από τη βάση από Τσουρέκι.

19. Σε αυτό το σημείο, καλύψτε το Εκμέκ Τσουρέκι με πλαστική μεμβράνη, εφαπτόμενη στη κρέμα ζαχαροπλαστικής χωρίς κενά. 20. Βάλτε το ταψί στο ψυγείο για να κρυώσει για τουλάχιστον 2-3 ώρες!!

Δ. Τελειώστε με γαρνίρισμα: 21. Βγάλτε το ταψί έξω από το ψυγείο και αφαιρέστε τη πλαστική μεμβράνη. Απλώστε την έτοιμη σαντιγί πάνω από τη κρέμα. Ισιώστε την σαντιγί με σπάτουλα.

22. Πασπαλίστε από πάνω τα ψιλοκομμένα αμύγδαλα και προαιρετικά και κανέλα! Το υπέροχο Εκμέκ Τσουρέκι μας είναι έτοιμο!

23. Επιστρέψτε το γλυκό στο ψυγείο (καλυμμένο και πάλι) και αφήστε το να κρυώσει τουλάχιστον 2-3 ώρες πριν το σερβίρετε.

 Ε. Προτάσεις σερβιρίσματος: 24. Το Εκμέκ Τσουρέκι είναι ένα πανέμορφο, κρεμώδες, γλυκό-έκπληξη! Όταν έρθει η ώρα να σερβίρετε, κόψτε το Εκμέκ Τσουρέκι σε τετράγωνα κομμάτια και τοποθετήστε τα σε μια ωραία πιατέλα. Σερβίρετε το κρύο, αμέσως από το ψυγείο!

Με την τρεμουλιαστή, λαχταριστή κρέμα με την φανταστική γεύση και την ελαφριά, αξέχαστη χροιά μαστίχας, θα εκπλαγείτε από το πόσο ταιριάζει με το μυρωδάτο Τσουρέκι που περιέχει κι αυτό μαστίχα!!

Νομίζω ότι είναι ένα υπέροχο γλυκό για τις ημέρες μετά το Πάσχα ή οποιοδήποτε άλλο σπουδαίο γεγονός για παράδειγμα για την γιορτή της Μητέρας!

Απολαύστε το φανταστικό μου Εκμέκ Τσουρέκι!

Ζ. Πληροφορίες Φύλαξης: Το Εκμέκ Τσουρέκι μπορεί να ετοιμαστεί από πιο πριν και να φυλαχτεί στο ψυγείο, καλυμμένο, για 1 εβδομάδα το πολύ.

Η. Πληροφορίες για το Εκμέκ: Ekmek στα τουρκικά σημαίνει ψωμί. Με αυτό το ψωμί στην “Πόλη”, κάνουν ακόμα σήμερα μια πουτίγκα με σιρόπι που καλύπτεται με κρέμα καϊμάκι. Η ελληνική εκδοχή διατηρεί το όνομα χρησιμοποιώντας βάση από Καταΐφι! Η συνταγή μου αυτή είναι το τέλειο πάντρεμα και των δύο, το καλύτερο και από τους 2 κόσμους!!

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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honeykaes · 9 months

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𝐇𝐨𝐧𝐞𝐲𝐤𝐚𝐞'𝐬 𝐂𝐨𝐦𝐦𝐢𝐬𝐬𝐢𝐨𝐧𝐬 [OPEN]

MORE INFORMATION UNDER CUT

Fanfiction - I am able to write Fluff, Angst, OCs, Self-Inserts, Reader-Inserts. When you reach out please describe what you are looking for. After I confirm your request, please pay for the commission fee through ko-fi. When I receive the funds, I will begin on your commission. Once I'm done with a draft, I'll send it to you for any edits you'd like me to make. If I go over the word count, you will not be charged the extra!

Example: If you wanted me to write an 1500 NSFW piece of Diluc x Afab! Maid!Reader, you will need to pay $20

Rules: Only those 18+ may purchase. I will not write characters not aligned with who I write for on my blog, any adult x minor reader, and noncon. I am okay writing amab and some dark content, but a conversation for specifics will be needed. I have the right to refuse your commission.

Selfship Analysis - If you'd like this, I will interview you on your interests, likes, dislikes and personality to get a good grasp on your character. In addition, I will ask you which characters you are most and least attracted to in Genshin. After the interview, you will need to pay the commission fee and I will begin on the anaylsis.

Once this is done, I will begin my analysis to create the report which will include: why you two are compatible, some potentials highs and negatives in the relationships, how you two would have met, a few head canons I have on the relationship and a short drabble of the relationship.

Rules: Only those 18+ may purchase. If you add the NSFW add on, I will inquire about your kinks in order to include a section in the analysis for your sex life with the character I've chosen to ship you with. I will only ship you with characters confirmed to be adults and those that align with your sexual preferences.

Selfship Tarot - I will do a reading on your selfship to determine if you two are compatible or not. This reading will be more detailed than the other readings I have done for free on here and describe why strengths or negatives are happening and the future of the relationship will look like. I

There is no NSFW add on for this.

Rules: Only those 18+ may purchase. I will only do a compatibility with characters confirmed to be adults

#•🍯• syrupy—#please boost!!

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canisalbus · 5 months

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✦ All ears ✦

#sorry about being so syrupy #own art #own characters #CanisAlbus #art #artists on tumblr #Vasco #Machete #anthro #sighthound #dogs #canine #animals #modern au #gehtsis #Vasco has a penchant for dad jokes #Machete has heard every ear pun in existence

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gutterprophet · 2 months

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Whenever I am critically ill (as happens increasingly frequently these days) I lapse into a sort of delirious dreamstate as my body & brain start shutting down and I stop being able to process information normally

Roommates & caregivers who have watched it happen say that it just looks like I've died, I go glassy-eyed and limp and unresponsive, and turn pale blue as my vital signs tank. But internally I have intensely vivid hallucination-visions the whole time, and when I wake up in the hospital or wherever after being revived I remember them very clearly even while having no memory of what was actually physically happening to me while I was having death-visions

It's hard to describe the experience because it's so unlike anything else ("Jessica has a forehead scar from the bottom of the pool / I ask her what drowning feels like / she says not everything feels like something else"). I meet God and God is a flock of vultures with their beaks in my intestines and I know with more certainty than I've ever known anything that everything is going to be okay when they finish eating my organs. I walk through a field of bones and white trees and the sky is fractured into a thousand different shards of light and it's the most beautiful thing I've ever seen. I exist in every moment of my whole life simultaneously, re-experiencing it in vivid sensory detail, and I am wholly present and aware and undistracted in all of them, and each moment carries on in perpetuity. Will happen & happening & already happened. Time and space are no longer relevant concepts. Often there's singing, not like a heavenly choir but like a group of friends drunk and raucous belting out karaoke together, and sometimes distant marching band cadences I can feel vibrating through my sternum. I doze at a cozy house party in a room full of people who love me and I know that when I fall asleep someone will carry me down the hall to bed. I open a rusty farm gate and walk into an empty fallow field and feel calm like I've never felt before. I bleed and bleed and bleed. I look up and the night sky is white with stars. I know how everyone I love is going to die and I know I will be there when they do. I open my mouth to speak but the only thing I ever say is "I don't understand, but I can learn if you will teach me", and I still don't really know why. And then eventually I stabilize medically and wake back into normal perception and just have to keep living my mundane daily life making small talk with the Walmart cashier like I didn't just touch the other side of death.

I don't know if I actually believe that I am seeing something cosmic and true or if it's just random noise my brain generates when sufficiently deprived of oxygen. But the sense of total peace and happiness I always feel is reassuring to me. Up until the point I fall into unconscious dreamstate, illness is miserable and excruciatingly painful and panic-inducing. Whether you are afraid to die or not there's no way to stop that raw animal terror when you feel your heart stutter and your lungs seize. But it's nice to know that at the end of the final terror there will be good dreams. It's nice to feel certain that I am not going to die afraid

#i was up all night vomiting and i feel Bad but in a good way #calm and hazy and syrupy-slow like being slightly drunk. skirting the edge of the dreamstate again.#sleepily watching the neighbor's cattle graze out my window #possum posts #endblogging #i have a deathvisions tag but i can't remember what it is :(

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ikemenomegas · 3 months

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There's something fun and freeing about Fukuzawa, he's so happy childfree (plus one adopted feral genius, didn't come from his body, and one adopted menacing physician that also didn't come from his body and is occasionally more like a strange niece). He has no regrets about it and he got mated quite late in life so he'd already decided he wasn't worrying about having pups

#there are childfree omegas who still engage in breeding kink but the fukuzawa couple is not one of them #everything is syrupy and slow and so stupidly intimate with them #he literally wants you to do anything as long as you know him like no one else #omegaverse #bsd #fukuzawa x reader #I'm having fun imagining such shameless horrible things they get up to #from the margins

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robinuntamed · 3 months

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Irrefutable

“You mean, would I have done it for you?” Lan Zhan asked with this hurt look in his eyes, and Wei Wuxian wished to have swallowed his tongue whole.

“No! No, no, nothing like that. That’s just stupid. All this hypothetical business is rubbish anyway, I know that—”

Even worse, this soft thing his face should not physically be able to do without shifting a single cun. “Wei Ying. I would give you my core.”

Ah, well. Hmm. No, there was no chance to process that. The worst part about life two was maybe how un-flustereably sweet Lan Zhan turned out to be: Wei Wuxian suspected he may have always been sweet, under the solid layer of embarrassment. Now there wasn’t even that.

“Shameless,” he managed, croakily.

Lan Zhan just looked at him. He didn’t move his lips, but he was smiling. “My life is Wei Ying’s,” he declared simply. “My body. My—” stopped only when Wei Wuxian’s hand was on his vexingly-gorgeous mouth.

“All right! All right. It was a stupid question and I’m a stupid man, we get it. Please, Lan Zhan, I can’t bear any more.”

“You will bear it,” the fiend said, after pressing an unfair tiny kiss to his palm.

“Mercy,” Wei Wuxian whined. His chest was too tight for all of this. For all this Lan Zhan, soft and lovely in the evening light, every line of him in blinding, overwhelming harmony. The room was beautiful, the best Jinlintai had to offer, and still seemed a crude backdrop; Lan Zhan was grace itself.

“Mm,” came his concession, or perhaps his refusal, since he pressed another kiss to the hand he would not release, then another.

“Lan Zhan. Lan—Zhan! Lan Zhan, stop, stop it, unless you’d like a puddle of melted Wei Wuxian and it’s going to ruin your nice robes and probably get sticky in your hair and Lan Zhan are you even listening?”

He wasn’t, clearly, although he did this thing with his shoulders that signified laughter, and Wei Wuxian did melt, just, his whole chest gone writhing and slippery and helpless, he was so entirely helpless against this. The only enemy the fearsome Yiling Laozu couldn’t match. And in fact, the battle was getting much fiercer, and unimaginably dirty:

“Lan Zhan, that tickles! Stop, stop, you magnificent arsehole, ah, ha, that, stop, stop, I beg you!”

Stopped only to give him this puzzled look. Something in his tone must have registered. “Did I upset Wei Ying?”

“No,” helpless, rubbing his useless eyes. How to explain this ever-raging storm in his blood of I want to make the whole world yours, and that would still not be enough? “No, Lan Zhan, you're just… perfect.”

He tilted his head the tiniest of angles, suddenly transforming into something so serious it scratched inside Wei Wuxian’s throat. “Not perfect,” Lan Zhan said, as if to make a point. He was mad.

“Huh?” nose scrunching when—he didn’t frown, but—“Lan Zhan. Come here.” Taking his face in two hands, his beautiful, impossible face, which still didn’t move and now was inconsolably, irreparably sad? What the actual hell? Wei Wuxian did that sometimes, said the wrong thing and caused this mini-avalanche, this earthquake which threatened everything good. But he wasn’t even talking about himself this time. What did he say to make Lan Zhan sad?

How dare he make the world’s most perfect man—ah.

Idiot, idiot, idiot. Wei Wuxian could strangle himself if his hands weren’t holding something much more precious. Pressing tighter: “Silly creature. Lan Zhan, let me promise you, the standards for perfection are vastly different between yours and the rest of the known world, but neither matter. You don’t need to be perfect.”

“I know.”

Yeah, he would, wouldn't he. “You may know it here,” Wei Wuxian said, as gently as he could, and kissed right above the bridge of his nose. “I think you might forget it elsewhere. Lan Zhan, you’re everything I could ever want. No, you’re far more than that.”

Slow, cautious blinking: fuck, Wei Wuxian really put his foot in his mouth this time. Lan Zhan looked afraid. Had he not—stupid, stupid Wei Wuxian, has he not been clear enough? Did he not do his best to reassure this miracle of a man that… he should be spending every second of every minute of every hour of every day solely on—

“Wei Ying,” Lan Zhan said. His voice was so deep and so familiar that it settled him, even when it shouldn’t have.

“Lan Zhan,” heartbroken, “you know that I…”

He placed his hands over Wei Wuxian’s. “I know.”

“No, listen. This is important. You know that I—”

“Wei Ying,” softly, “I know.”

“Will you let me speak, you gorgeous arse. Listen. You’re the only reason I—”

“Wei Ying.”

Shaking him: “Stop interrupting and listen. You’re all that matters to me. I would work every day for the rest of my life to be worthy of you and I know I would never be; I would spend every moment on providing you every shred of happiness; I would go to the ends of the earth with a smile.”

Lan Zhan looked at him for the longest moment, then said, “Mm.”

“Mm? That’s all you have to say for yourself? Silly thing, did you listen? Do you get it now? Do you understand how breathtaking and crucial and—”

“I understand,” the bastard cut him off, the edge of his nose brushing Wei Wuxian’s. “My answer remains the same.”

“Your answer?”

The tiniest quirk of his lips, managing to look exasperated and disastrously fond: “Mm.”

“What answer? What are you even on about? Did I ask you a question? Honestly, sometimes you old men do drone on and on when something so simple can be said instead, and…” Wei Wuxian realised he was panicking, had no idea why.

“You asked,” Lan Zhan said.

“Huh?”

He made this face, half fiendish and half bashful, all devastating, and pulled away the tiniest bit until his one blurry eye became definite two. He was the dearest thing in the whole world, so much was true: he was beautiful, and perfect only in the ways that mattered, in the shape of his face under Wei Wuxian’s palms and the burst of never-ending affection that would ruin Wei Wuxian’s life. Running a helpless finger over full, red lips, rejoicing in the trembliness of it, of this joy. Lan Zhan truly was a miracle, and he was looking right at him so, so seriously.

“I would give Wei Ying my core.”

Wei Wuxian could only shut him up with a kiss.

#wangxian #wangxian fic #wei wuxian #lan wangji #being syrupy and unbearably sweet #just being happy. and together. did we want more than that #1111 words #Robin untamed

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