Salted Caramel Hot Chocolate Sticks
HOLY MOTHER OF GOD
1 tablespoon sugar
½ cup milk, cream, or half and half
¼ teaspoon vanilla extract (or other flavoring)
6 tablespoons salt
Enough ice to fill the gallon-sized bag halfway
1 gallon-sized Ziploc bag
1 pint-sized Ziploc bag
Ordinary table salt will work, but salt that has larger crystals, such as kosher salt or rock salt, will work much better. Mix the salt around in the ice and set aside.
Make sure the pint bag gets buried in the ice. Seal the gallon bag. Shake the bags vigorously for five minutes. You might want to use a towel to hold them, since they will be very cold and slippery from condensation.
aah i’m sorry for submitting so many at once but i kept on remembering recipes that might be helpful!! these are all from the manga kitchen princess
this one’s really nice and light! personally i like it with a bit more sugar than they suggest but i just like things sweet x
you can never have enough floral recipes~ this one might also be nice with lavender instead of roses, though i haven’t tried that yet x
i haven’t made this one yet, but it looks tasty and i thought the texture and color would be good x
Victorian Lavender Cookies with Rose Water Icing1/2 cup butter
1 cup sugar
1 teaspoon lavender, crushed
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon saltFor Icing:
2 cups powdered sugar
5 1/2 teaspoons water
6 1/2 teaspoons rose water
Preheat oven to 375 degrees.
Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.
Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes.
While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water. Drizzle over the cookies after they have cooled.
These sound like Jilli cookies.
Ooooh. Drizzle a little chocolate over them, too, and they would absolutely be Jilli cookies!
- 1 to 1 1/2 cups granulated sugar
- 1 teaspoon dried lavender blossoms
- 1 vanilla bean
- Pour sugar into a medium size bowl.
- Top with lavender blossoms.
- Cut one small end of the vanilla bean off, and split the vanilla bean down the center, revealing tiny, sticky vanilla bean specks. Scrape vanilla beans out with a small knife and add to the sugar and lavender.
- Cut the vanilla bean pod in half and reserve.
- With the back of a spoon, work the lavender and vanilla bean into the sugar. Be sure to press on the lavender blossoms to release their oils and to disperse any vanilla bean clumps that may try to form.
- Add the reserved vanilla bean pod and continue to press the sugar and lavender and vanilla together.
Dirt and Worm Cake!
- 1 package (about 15 ounces) Oreo Cookies
- 2 (3.9-ounces) packages instant chocolate pudding
- 4 cups milk
- 8 ounces cream cheese, at room temperature
- ¼ cup butter, at room temperature
- 1 cup powdered sugar
- 8 ounces Cool Whip
- Gummy worms
- Crush the Oreo cookies into fine crumbs using a food processor (or, place the cookies in a resealable plastic bag and crush with a rolling pin); set aside.
- In a large bowl, whisk together both boxes of the instant pudding with the milk for about 2 minutes. Let sit for 5 minutes.
- Meanwhile, beat together the cream cheese and butter on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low, add the powdered sugar, then gradually increase the speed back to medium until a fluffy texture is reached.
- Using a rubber spatula, fold the cream cheese mixture into the chocolate pudding, then fold in the Cool Whip until completely combined.
- The dessert can be assembled in a number of ways - in a rectangular or square serving dish, in a trifle dish, or in individual cups. However you plan to serve it, layer the dessert with alternating layers of the crushed Oreos and pudding mixture, beginning and ending with the crushed Oreos. Refrigerate for at least 4 hours (or overnight) before serving. Decorate the top with gummy worms before serving, if desired.
Sorry there’s no photo, but this is a really nice treat if you’re feeling down or frustrated, and you don’t want something that’s light-sweet- it’s quite bready and a little richer than my normal fare. It’s also good for a fairly inexpensive treat (if you keep nutella around and eat it a lot) since most stores have store brand dough (and knockoff nutella, which isn’t half-bad generally). As a warning though, you might find yourself eating all of them!
1 Tube Crescent Roll Dough
1) Heat the oven to the directions given on the tube (I have to follow different ones, I”m using a little Black & Decker toaster oven right now so there’s a lot of guesswork and babysitting the oven)
2) Lay out the rolls and spread the Nutella in the middle- and here comes the important part. Make sure you fold the ends so that the Nutella can’t get out! If you don’t it’s not a BIG deal, but it does mean that a bit of the nutella tastes weird and is hard from being baked. Plus having it all folded together makes it harder to smush if you bake them a little bit more!
2a) You can also put the sugar on now. I roll mine in it to make them even sweeter and to make them look really pretty if I’m sharing (Which is rare, I tend to eat the whole batch)
3) Bake them for the recommended time (once again, I only know the times for the little toaster oven) until golden brown if you want to eat them immediately and/or want them to be soft.
3a) If you bake them until the outside is like a hard crust, it makes the treat better able to survive things (a lunchbox that gets tossed around, in a pocket in a baggie or something) and pretty crunchy, too. IT’s dark brown then.
Go ahead and enjoy!
Sorry about the lack of a picture, but this sweet recipe is just too good not to share with my fellow demonkin. I’m guessing angelkin or airkin or anyone that likes frosting would also enjoy this treat.
Meringue frosting is divine on just about any baked good, but also wonderful just licked off of a spoon. Its fluffy, smooth texture makes its consistency similar to that of a soul, and it can be made to taste like whatever you prefer.
4 tbsp egg white powder or meringue powder
1/2 cup warm water
1 cup powdered sugar
1 tsp flavoring extract*
*This can be any flavor you like- vanilla, peppermint, strawberry, orange, lemon, cinnamon… As an ala demonkin, I like the unobtrusive bittersweet taste of rosewater.
Whip together the egg white powder and water until the mixture is frothy, then add powdered sugar and continue whipping until soft peaks form. Once soft peaks occur, add in flavored extract and whip until stiff peaks form in the meringue. Spoon into a pastry bag to add to macarons, cupcakes, or other baked goods, or simply store in an airtight container for snacking.