Apple Oat Biscuits
- 125 g Butter, at room temperature
- 3/4 cup Brown Sugar
- 1 Egg
- 1 cup Plain Flour, sifted
- 1 cup Rolled Oats
- 1/4 tsp Baking Powder
- 3 Jazz Apples, 1 peeled and chopped, 2 thinly sliced, skin on
- Preheat oven to 180°C or 160°C fan. Line 2 large baking trays with baking paper.
- Using an electric mixer, beat the butter and sugar until pale and creamy. Add egg and beat well. Fold through flour, oats, baking powder and chopped apple. Roll tablespoonfuls of mixture into balls. Place on the prepared baking trays. Place an apple slice on top of each biscuit, pressing down lightly. Bake for 30-35 mins, until golden. Cool on wire racks.
Berry Creme Fraiche Soup with Edible Flowers
- 1 cup Raspberries
- 1 cup Blueberries
- 1 cup Blackberries
- 1/2 cup cranberry-raspberry juice [with no added sugar]
- 1/2 cup water
- 1 cup crème fraiche
- 2 tablespoons sugar, or to taste
- 1 teaspoon lemon juice
- Edible flowers, such as Johnny jump-ups, nasturtiums, small pansies, or lavender (Do not select roadside flowers or flowers from the nursery or florist as these may have been sprayed with something not safe for consumption. Specialty food markets often have edible flowers.)
Place berries, juice and water in blender. Blend at high speed until smooth. Add crème fraiche, sugar and lemon juice and blend again until smooth.
Strain the soup. Refrigerate at last 4 hours until very cold. Serve with a dollop of creme fraiche, a few fresh berries and a scatter of edible flowers.
another thing! i saw that someone had suggested meringue frosting a while ago but i was thinking earlier today that if you had it chilled and added peppermint extract and maybe some crushed candy cane on top, it might be kind of wintery and nice. also frozen whipped cream or unthawed cool whip is wonderful. and frozen chocolate mousse! they’re all really nice
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
For any Game of Thrones or fantasy world kin
Not technically a recipe, but here’s a link to a recipe book filled with Game of Thrones recipes! Unfortunately you have to buy it (~$22), but it has recipes like “Arya’s Lemon Cakes” and “House of Stark’s Venison, Apple, Cheddar Plaits”.
I found this recipe and all I could think of was how great it would be for horsekin and ponykin :D [as well as how yummy it looked!]
- 2 small golden beets, peeled and diced
- 1 small sweet potato, peeled and diced
- ½ of a parsnip, peeled and diced
- 1 carrot, peeled and diced
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
- 3 tablespoons pure maple syrup
- 2 teaspoons ground cinnamon
- 1 egg
- 2 teaspoons brown sugar
- Preheat oven to 400 F.
- In a medium-sized bowl, mix together diced beets, sweet potato, parsnip, and carrot. Toss the root vegetables with olive oil and salt.
- Spread vegetables on a roasting pan or Pyrex baking dish in a single layer.
- Bake for 15 minutes.
- Remove from the oven, toss, and spread vegetables again in a single layer.
- Bake for another 15 minutes or until the vegetables are fully cooked.
- Reduce oven heat to 375 F.
- Line two cookie sheets with Silpats or parchment paper.
- Cut each sheet of puff pastry into four squares.
- Place four puff pastry squares onto each cookie sheet.
- Place ¼ cup of roasted root vegetables in the center of each square.
- Drizzle approximately 1 teaspoon of maple syrup and sprinkle ¼ teaspoon cinnamon on top of each pile of vegetables.
- Starting with one of the squares, fold one corner of the puff pastry dough to the corner diagonally across from it, overlapping the edge by 1/8 inch and forming a triangle. Run your thumb along the entire folded edge and press down to tightly seal the opening. Repeat on each square until you have sealed all eight turnovers.
- In a small bowl, beat the egg.
- Brush egg on top of each turnover.
- Sprinkle ¼ teaspoon brown sugar on top of each turnover.
- Bake for 20 minutes or until puff pastry is flaky and slightly brown.
- Serve warm.
Source: Stefani Pollack @ Pauladeen.com
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.