Ingredients:

• miniature brownie bites (purchased from the store or homemade- made in a mini muffin pan)
• frosting (homemade or purchased from the store)
• blue sprinkles
• strawberry- flavored Pop Rocks (see *tips below)

Directions:

1. Frost brownie bites with desired frosting, using a piping bag with a fancy swirl— or simply spread on a bit of frosting. Sprinkle them with blue sprinkles. Refrigerate them until you are ready to serve (you really want to let that frosting set up and get a little bit of a crust on it so it’s not “wet” when you add the Pop Rocks. This is an important step!

2. When ready to serve, open your Pop Rocks and crumble onto the tops of the cupcakes. You might hear a little bit of crackling from the Pop Rocks interacting with the frosting. Serve immediately!

Tips:

1. *Brownie tip: If you’re making your own brownie bites, just be sure that you’re using a recipe that isn’t going to let the brownies rise into rounded-top muffins. You want the tops to be flat. The store-bought brownie bites can usually be found in your market’s bakery section.
2. *Frosting tip: Don’t use a recipe that turns out a really “wet” frosting. You need it to firm up a bit in the refrigerator.
3. *Pop Rocks tip: Pop Rocks can be found in candy shops in the USA and sometimes at larger convenience stores like 7-11. I found mine at Old Navy! One package of Pop Rocks is enough for about 12 brownie bites.
4. *Make ahead tip! These are a make-ahead recipe as far as the frosted brownie bites go… but don’t add the Pop Rocks until everyone is ready to chow down. The “explosion” factor of the Pop Rocks is in danger if you add them to the frosting and then just let them sit… plus they’ll melt into the icing eventually if they encounter a great deal of humidity or refrigeration

Makes about one quart

For the chocolate-covered Pop Rocks:

• 3/4 cup white chocolate, chopped or in chunks, cold and divided
• 20 grams (2 packets) Pop Rocks

For the ice cream:

• 2 cups half-and-half (or one cup whole milk and one cup heavy cream)
• 1 vanilla bean, split
• 1/2 cup sugar, divided
• 3 egg yolks
• 1 pound fresh strawberries, hulled and roughly chopped

For the chocolate-covered Pop Rocks

1. In a double-boiler, melt half a cup of the white chocolate over medium heat, stirring with a spatula until the chocolate is completely melted. Remove from the heat and pour the melted chocolate into a bowl.
2. A few pieces at a time, add the remaining cold white chocolate chunks to the melted white chocolate while stirring. Allow the chocolate chunks to thoroughly incorporate into the melted chocolate before adding more. Continue adding the cold white chocolate while stirring until the mixture has a paste-like consistency and is cold enough that the cold chunks do not readily melt.
3. Test the white chocolate by sprinkling a few Pop Rocks on it. If they start to pop, the chocolate is still too hot. Add some more cold chunks to bring the temperature down.
4. When the chocolate is cool enough that the Pop Rocks do not pop on it, add the rest of the Pop Rocks and gently mix them into the white chocolate.
5. Spread the mixture onto a baking sheet or plate lined with parchment paper and refrigerate several hours until hard.
6. Break or dice the bark into small pieces, and either use immediately or return to the fridge until the ice cream is ready.

For the ice cream

1. In a medium saucepan, combine the half-and-half, vanilla bean, and half the sugar, and bring to a simmer over medium heat while stirring.
2. Meanwhile, whisk the egg yolks and the remaining quarter cup of sugar together until pale and thick.
3. When the half-and-half mixture comes to a simmer, remove it from the heat and add half a cup of the hot mixture to the egg yolk mixture while whisking to raise the temperature of the eggs. While continuing to whisk the mixture, slowly add the hot half-and-half mixture to the egg yolks, working a cup at a time so the eggs do not curdle. Return the mixture to the saucepan and stir over low heat until the mixture has thickened enough to coat the back of a wooden spoon.
4. Strain the mixture into a bowl and allow it to come to room temperature. Add the strawberries, then cover and refrigerate the mixture overnight.
5. Churn the mixture in an ice cream machine according to the manufacturer’s instructions. Five minutes from the end of the cycle, slowly add the white chocolate-covered Pop Rocks and allow the churning to complete.

When tasted, the Pop Rocks should start to fizz as the white chocolate melts in your mouth.

Ingredients for one serve

• 1 to 2 tablespoons Chia seeds
• 1 tablespoon coconut milk powder (organic is best)
• I cup of water
• Honey if required

Method

1. Grind the Chia seeds in a blender with a grinder attachment like you would to grind coffee beans or use whole seeds if you prefer.
2. Add the coconut milk powder and water and heat to boiling point. You can omit this step if you want it to be a cold pudding.
3. Whisk the ground Chia seeds into the liquid. Whisk again after a few minutes. Leave the mixture until it thickens and serve with a drizzle of honey.

Wonderfully filling, very simple and very tasty.

For cake

• 2 sticks (1 cup) unsalted butter
• 1/2 cup Dutch-process unsweetened cocoa powder
• 3/4 cup water
• 2 cups granulated sugar
• 2 large eggs
• 1/2 cup well-shaken buttermilk
• 2 tablespoons vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

For glaze

• 2 cups chopped pecans (71/2 ounces)
• 1/2 stick (1/4 cup) unsalted butter
• 1/2 cup half-and-half
• 1/2 cup confectioners sugar
• 5 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
• 1/4 teaspoon salt

Special equipment: a 9-inch tube pan or 12-cup bundt pan

Make cake:

1. Put oven rack in middle position and preheat oven to 350°F. Butter cake pan well and dust with flour, knocking out excess.
2. Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
3. Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don’t worry if there are lumps).
4. Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
5. Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.

Make glaze:

1. Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.
2. Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
3. Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

You can use any fruit that would work for this, but I’ve only used it with peaches and apples. The fruit can be frozen or fresh, but if it’s fresh then make sure to remove the skin.
-1 small or medium pan
-1 medium pot lid
-10-12 slices of fruit
-1 tsp of butter
-1 tsp of brown sugar
-2-3 Tbs of white sugar
-2-3 shakes from a cinnamon shaker
-1/4 of a cup of water

Add the butter, brown sugar, and water in the pan and set the pan to medium heat. Move the pan around a bit while the butter melts to spread out the sugar and keep it from burning. Once all the butter has melted, put the fruit into the pan on a single layer and sprinkle the white sugar and cinnamon on top of the fruit. Cover the pan and turn the heat up a little bit higher and keep it as such for four minutes. After the time is up, uncover the pan and flip all the fruit over. Then recover the pan. Keep the heat the same and let it cook for 4-5 more minutes (or until the water in the pan has turned syrupy). Remove the fruit and syrup from the pan immediately (or the syrup will solidify) into a dish and serve.

I also assume that this would be tasty on pancakes as well. Not sure what Theriotype would be for, but it sure is good!!

This drink was made for reapers or death spirits - or any creatures who like the sweet, smooth taste of souls - but it can also be a drink for fae, or maybe even bears, as it contains cream and sweet things and light-tasting fruit! Sadly I don’t have a photo because every time I make it I end up forgetting that I need to photograph it, whoops.

Ingredients:

-3 large strawberries
-Approx. half a cup of half & half cream
-One ‘snack size’ vanilla pudding cup
-Approx. half a cup of milk
-A teaspoon of sugar (optional)
-A big mug

1.) Wash and de-leaf the strawberries. On a plate or cutting board, chop them into fine little pieces. (You can also use a food processor if you really want to, but that will probably eliminate an option at the end.)

2.) Put these strawberries into your mug. If there’s any juice on your plate/cutting board, make sure it goes in, too!

3.) Pour your cream so that it almost covers the strawberries. Then, spoon the pudding in. Mix everything thoroughly.

4.) Pour in your milk until it reaches almost the top of your mug. Mix everything again.

5.) Now you have an option - eat the strawberry bits now, strain the strawberry bits out, or leave them in. Personally I spoon out and eat them first before drinking the drink.

6.) Optional - taste it and, if it isn’t sweet enough yet, add a teaspoon of sugar and mix it again.

7.) Drink with bliss.

Hi there! I love what you guys are doing, please don’t ever stop.

I was surprised not to find Masghati in the Faekin tag, so I thought I would send you lot a recipe! c:

Masghati is a Persian dessert, made with rose water, saffron, cardamom, and almonds.

Ingredients:
Makes about 30 diamond-shaped masghati

1 cup corn starch or wheat starch (I used corn starch)
1 1/2 cup white sugar (adjust to your personal taste)
4-6 tablespoons butter
1 1/2 cup slivered or coarsely chopped blanched almonds
1/3 cup rose water (adjust to your personal taste)1/2 teaspoon ground cardamom
A pinch of crushed saffron dissolved in 2 tablespoons of hot water
Water

Method:

1. Heat a cup of water on medium to low heat, add sugar, stir until sugar is dissolved. Keep warm.
2. In a small bowl dissolve the corn starch in a cup of cold water till there are no more lumps.
3. In a medium heavy pan add the dissolved starch and 3 cups of water on medium to low heat and cook uncovered for 10-15 minutes, stirring frequently.
4. Then, add the dissolved sugar and stir well.
5. Add butter, 1 cup almonds (keep 1/2 cup for the garnish), saffron, and cardamom. Stirring constantly for about 5-7 minutes until with a wooden spoon until the mixture is smooth, well blended and thick. Reduce the heat to low and cook for another 10 minutes.
6. Add the rose water in the last 10 minutes of cooking.
7. Remove from heat and spread into a rectangular flat pan that has been lightly buttered or oiled. Your pan needs to be at least one inch deep. Smooth the surface with a spatula or the back of a spoon and then let it cool for a couple of hours.
8. Cut masghati into diamond shapes, place on a serving platter and garnish with almonds. 

• 2 teaspoons cornstarch
• 2 teaspoons sugar
• 1/2 teaspoon dry crushed red pepper (to taste)
• 1/2 cup water
• 3/4 lb fresh broccoli
• 2 teaspoons vegetable oil
• 1 medium onion, thinly sliced
• 3 medium carrots, cut into very thin strips
• 1 1/2 lbs small fresh mushrooms, halved

Directions:

1. In a small bowl, combine the first 4 ingredients; set aside.
2. Separate broccoli in to flowerets; cut stalks into ¼-inch slices; set aside.
3. Heat oil in a wok or large nonstick skillet at medium-high heat until hot.
4. Add in onion; stir-fry 2 minutes; add in broccoli and carrot; stir-fry until crisp-tender.
5. Add in mushrooms; stir-fry 2 minutes.
6. Stir in cornstarch mixture; cook, stirring constantly, until thickened.

Simply Wonderful Scented Sugars

Scented sugars are so easy to create and they’re simply wonderful. They make perfect gifts too.

To make your own scented sugars you’ll need some clean, dry jars with good seals, cheesecloth, plenty of granulated sugar (and other sugars, if 
desired), and a nice variety of herbs, spices, and flowers (always choose fresh herbs and flowers that have NOT been sprayed with 
chemicals).

Try the following combinations, then experiment to come up with your own signature variety of scented sugar.

NOTE: The herbs and spices will begin to flavor the sugars in about 3 days, but let them sit in the jars, undisturbed, in a cool, dry place out of 
direct sunlight, for about 2 weeks for the most flavor.

LAVENDER SUGAR

Put 2 tablespoons of dried lavender into a piece of cheesecloth and tie it closed. Place the cheesecloth in a jar and add 1/2 cup granulated 
sugar. Tightly close the lid to the jar.

VANILLA SUGAR

Split a whole vanilla bean and put it in a clean, dry jar. Bury the bean in granulated or confectioners’ sugar. Tightly close the lid to the jar.

GINGER SUGAR

Mix 1/2 teaspoon of ground ginger with 1/2 cup of granulated sugar in a clean, dry jar. Tightly close the lid to the jar.

STAR ANISE SUGAR

To create this licorice tasting sugar, put 8 whole star anise and 1/2 cup of granulated sugar into a clean, dry jar and mix them together. Tightly 
close the lid to the jar.

CLOVES SUGAR

Combine 10 whole cloves with 1/2 cup granulated sugar in a clean, dry jar. Tightly close the lid to the jar.

CITRUS SUGAR

Use a vegetable peeler to remove long strips of zest (the outside peel) from a large orange, 2 medium lemons, or 4 medium limes. Put the zest 
in a clean, dry jar and bury it with granulated sugar. Tightly close the lid to the jar.

MINT SUGAR

Wash and thoroughly dry some fresh mint leaves (use your favorite variety of mint - spearmint, peppermint, chocolate mint, etc.) Put a little 
granulated sugar in the bottom of the jar, then add a layer of mint leaves, then another layer of sugar. Keep layering the mint leaves and sugar 
until the jar is full. Tightly close the lid to the jar.

SCENTED GERANIUM SUGAR

Wash and thoroughly dry some leaves from a scented geranium (rose, lemon, orange, pineapple, or chocolate-scented geraniums, etc. - not 
regular geraniums). Put a little granulated sugar in the bottom of the jar, then add a layer of scented geranium leaves, then another layer of 
sugar. Keep layering the scented geranium leaves and sugar until the jar is full. Tightly close the lid to the jar.

TO USE THE SCENTED SUGARS:

Sprinkle any variety of scented sugar over fruit, or hot or cold cereal.

Use scented sugar instead of plain sugar in a sugar cookie recipe – or in any cake, cookie, or custard recipe that calls for granulated sugar.

Add citrus sugar to hot or iced tea.

Try a little vanilla sugar in coffee, or mix it with powdered cinnamon and use for cinnamon toast or French toast.

Add mint sugar to tea or lemonade.

Use scented confectioners’ sugar when making icings for cakes and brownies.

Scented sugar adds a subtle perfume and flavor to coffee, fruit desserts, and baked goods. Layer granulated sugar with aromatic edibles like scented geranium leaves, rose petals, orange and lemon peel (first set out for a day to dry), or vanilla beans. Mix small batches, and let them sit for a few days in tightly sealed jars while the scents infuse the sugar. One jar or a trio serves makes an unusual present for whomever you think could use a little sweetness.