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A giant mystery box from the US? What could it be? None other than more fantastic work by @scrollsnsketchbooks, and some original art by Ry (nicatorshields on Instagram) that graced the pages of my brand new SECOND EDITION cookbook! And my precious worldbuilding compendium!! All bound in leather with SILVER pages oh my!
My gratitude also goes out to @thana-topsy and @icicleteeth for contributing their incredible art skills to the recipe book.
I have the best friends and fan community in the world and from the bottom of my heart I'd like to thank all 11k+ of you who never stopped believing in me. Long live Tastes of Tamriel! 🖤
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Some interesting sandwiches from 1001 sandwiches
I also thought this was funny:
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Family Recipes: Volume One // irenelamillustration
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@minim-calibre I FINALLY DUG UP MY MOM'S PIE CRUST RECIPE
I forget who else wanted it though 😭
I made strawberry-balsamic tarts by leaving a pound of sliced frozen strawberries in a bucket in the fridge to thaw overnight, along with white sugar and balsamic vinegar for acid. I used a potato masher to smoosh up the mixture a little more, then poured a heaping tablespoon into each little cup:
I also pre-baked the crust for about five minutes before baking the filling for 10!
(Sorry if you use sensible measurements, lol)
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My Favourite Recipe Books!
Top Row:
The Vegan Butcher by Zacchary Bird
The Essential Book Of Vegan Bakes by Holly Jade
Bosh: The Cookbook by Henry Firth and Ian Theasby
Middle Row:
Korean Vegan Cookbook by Joanne Lee Molinaro
Vegan Junk Food A Down And Dirty Cookbook by Zacchary Bird
The Vegan Baking Bible by Karolina Tegelaar
Bottom Row:
Smith & Daughters: A Cookbook by Shannon Martinez and Mo Wyse
Vegan Japan Easy by Tim Anderson
Vegan 100 by Gaz Oakley
Note: this contains Amazon affiliate links but I genuinely love these creators or I wouldn't be sharing them. Holly Jade (aka The Little Blog Of Vegan) is my absolute favorite recipe creator. I've tried most of her recipes!
#recipe books#recipe book#recipe#recipes#food#vegan#veganism#vegetarian#amazon#book#book blog#animal rights#foodie#foodporn#animal liberation#animal lover#animals#cute animals#reading#bookworm#booktok#bookish#cooking#baking#bookblr#bookstagram#books#business#go vegan#dairy free
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You should be starting a recipe book. I don't give a shit if you're only 20-years-old. The modern web is rotting away bit by bit before our very eyes. You have no idea when that indie mom blog is going down or when Pinterest will remove that recipe. Copy it down in a notebook, physically or digitally. Save it somewhere only you can remove it. Trust me, looking for a recipe only to find out it's been wiped off the internet is so fucking sad. I've learned my lesson one too many times.
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PUMPKIN BREAD
Makes 2 loaves
3 1/2 cups all-purpose flour
2 tsp. baking soda1 1/2 tsp. salt2 tsp. cinnamon
2 tsp. nutmeg
3 cups sugar
4 eggs, beaten
2 cups of fresh pumpkin (16 ounces if using canned pumpkin)
2/3 cup water (if pumpkin is canned) 1/2 cup water (if pumpkin is fresh or frozen)
1 cup vegetable oil
1 cup chopped pecans
Preheat oven to 350 F.
Combine flour, soda, salt, cinnamon, nutmeg, and sugar in a large mixing bowl. Add eggs, water, oil, and pumpkin. Stir until blended.
Add nuts. Mix well.
Pour into two 9x5" loaf pans.
Bake 1 hour.
Cool slightly and take out of pans to let cool on a rack.
This tastes best if you wrap, refrigerate, and wait a day to eat it. It keeps well in the refrigerator and can be frozen.
#older sibling#advice#daily life#life skills#recipe blog#recipe book#recipe box#home cooking#recipes#baking recipes#baking#bread
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#food#delicious#tasty#baking#apples#pastry#fruit#rustic#country#recipe book#wood#flour#whisk#eggshells#butter#cottagecore
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Was bored tonight so I made myself this recipe card for the empty recipe box sitting in my kitchen that I got at the start of the pandemic. I’ve been trying to collect recipes from my family members and lately I have been going to the library a lot so I’ve been flipping through a lot of cook books and stuff for inspiration! Maybe I could make some to sell at my table?
Also I call different types of food genres, it’s a thing with me and @ferncomics for example Chinese, Italian, Irish or sometimes it’s even simpler and genres can just mean soup, chicken, pasta, ect.
#recipe#recipies#recipe card#recipe collection#cookbook#cute design#recipe illustration#food art#food log#recipe of the day#recipe list#recipe box#recipe book#recipe blog#cottagecore#cottagecore recipes#cute recipe card#ingredient list#cute graphics#cottagecore Art#personal art#if you like this please tell me and maybe I’ll sell them at my next table#foodlover#foodstagram#foodie#food and drink
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Joys of Jell-o Gelatin, 1981
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I love this recipe. Hearty, tasty soup, easily made vegan with the substitution of vegetable broth (and sometimes substituting vegetable broth messes with the taste but I honestly can’t tell a difference here).
I usually skip the cilantro just bc I don’t have it on hand and as you can see I double the recommended amount of cumin. I also use more carrot than it calls for, for a heartier soup. And you can modify the amount of red pepper to your desired spice level.
Great soup!
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@sugarspunfaerie OKAY
Shortcut scalloped potatoes (kosher and non-kosher versions)!
INGREDIENTS:
Potatoes (I like gold best; maybe 6-8 of medium to large size?)
Heavy cream (make sure it's heavy; you're using this in place of a roux and light cream won't work)
Diced onions (optional but yum)
Diced ham or bacon (optional but yum, non-kosher obviously)
Shredded cheese for topping (optional but yum)
SUPPLIES:
a large glass casserole dish
an oven
A paring knife
Kitchen shears (optional but convenient)
A Y-peeler (optional but convenient)
DIRECTIONS:
Preheat the oven to 375°F or 190°C.
Prep your taters! I waffle on whether I peel them or not because peeling is a pain, but wash them extra well if you leave it. Slice each potato into medallions, about ¼ inch or half a cm thick, but it doesn't matter too much.
Take your casserole dish and alternate: a single layer of potato medallions, onions*, meat*, and enough heavy cream to cover the other ingredients. Repeat until the dish is almost full, ending on a layer of potatoes. If you want to sprinkle cheese on top, do it now.
Bake until aromatic and golden brown and bubbly on top—your oven may vary, but it usually takes mine about 80-90 minutes.
It's a lot faster and easier to prep. It does tend to separate a little upon reheating, but! It makes excellent leftover potato soup. Bonus recipe under the cut. :D
*disregard if you're making them veg!
Leftover Potato Soup
INGREDIENTS:
leftover potatoes of some kind (I've done this with mashed, scalloped, roasted, loaded hash browns...the options are kinda endless!)
Milk
seasoning of your choice (I like italian seasoning and mustard!)
INSTRUCTIONS:
Combine your leftover potatoes in a saucepan with the other ingredients.
Bring to a boil.
Reduce heat, then simmer for about 15 minutes.
I hope these help someone :3
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Indulge in the playful and delicious Bubblegum Fudge, perfect for Barbie-themed parties or as a delightful treat for any occasion. This pink fudge is creamy, with fluffy bites of marshmallow and a vibrant pop of bubblegum flavor, decorated with pink sprinkles to add to the fun.
Ingredients:
24 ounces bright white candy melts
3/4 cup sweetened condensed milk
1/2 cup unsalted butter (1 stick)
2 teaspoons vanilla extract
1 teaspoon bubble gum flavoring
4 drops pink food gel color
1 cup miniature marshmallows
Assorted pink sprinkles
Instructions:
Prepare the Pan:
Line a 9-inch square baking pan with parchment paper, allowing the paper to overhang for easy removal later.
Melt Candy Mixture:
In a large microwave-safe bowl, combine candy melts, sweetened condensed milk, and butter. Microwave in 40-second intervals, stirring between each, until the mixture is mostly melted but still lumpy. Stir until smooth.
Add Flavors and Color:
Quickly mix in vanilla extract, bubble gum flavoring, and pink food gel color until uniform in color.
Assemble Fudge:
Pour one-third of the pink fudge mixture into the prepared pan. Mix the marshmallows with the remaining fudge mixture, then spread this over the first layer in the pan.
Chill and Set:
Sprinkle with assorted pink sprinkles. Chill in the refrigerator for 2-3 hours until the fudge is set.
Serve:
Use the parchment paper to lift the fudge out of the pan. Cut into 16 squares.
Prep Time: 15 minutes
Chill Time: 2-3 hours
Total Time: About 3 hours 15 minutes
Servings: 16 squares
Tips:
Ensure the cream cheese and eggs are at room temperature before starting to ensure a smooth, even mix.
For cleaner cuts, use a sharp knife dipped in warm water and wiped dry between cuts.
This fudge can be stored in an airtight container in the refrigerator for up to 2 weeks or frozen for up to 3 months.
This Bubblegum Fudge is a fantastic way to bring a touch of whimsy and sweetness to your dessert table, especially for those who love the nostalgic flavor of bubblegum!
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Fly with ya, fairies!
We recently held an event within the server where we asked our fellow pixies to share some of their best teatime recipes with us.
We're excited to announce that the official Summer Garden Tea Party Recipe Book is ready to read on our Discord server! Inside are 24 flitterific recipes for teas, sweets, and much more!
Here’s a sneak peak into the recipe book.
These were only a few leaf pages of the recipe book! Flit over to our Discord Server to download and read the entire recipe book and whip up these pixie-licious treats for your next pixie garden tea party 🍰🍉
Happy reading!
#we the pixies#wtp server events#pixie#fairy#fairies#disney fairies#pixie hollow#tinkerbell#tinker bell#fairycore#recipes#recipe book#cake#baking#baking recipes
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Kleo is a published author now!
Yes, you are reading it right.
Kleo's special journals are now available on Amazon!
(.com, .de, .co.uk,.fr and other mutations)
Isn't that just sweet?
Yes, it is.
I have made the design and Amazon will print the journal and send it to you. I will receive a small portion of the price. So if you want to both support me AND have a practical journal in your hands, you can go shopping. 😁
Let's see what you can order:
Tarot Journal - Daily Card Pull Tarot tracker for 365 (+1) days in a year, 7.44 inches x 9.69 inches
This is a journal where you can note down your daily one card pulls the whole year round. It's very simple, no beating around the bush, just a straightforward way to record your daily journey with tarot. It's got 365 + 1 (in case of 29-day long February) structured pages as seen above.
Check the journal out!
Daily Card Pull Tarot tracker for 365 (+1) days
The link will lead you to Amazon.com. If you order through Amazon.de or Amazon.co.uk or any other of the variation, check the list of links below!
Amazon.co.uk
Amazon.de
Amazon.fr
Amazon.es
Amazon.it
Amazon.nl
Amazon.pl
Amazon.se
Amazon.jp
Amazon.ca
Amazon.com.au
@divinefeminine-card - I promised to let you know when the daily pull journal is out. I keep my promisses!
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Tarot Notebook, Tarot Journal, 120 pages, 6 inches x 9 inches
This is a 120 pages journal, smaller in size, even simpler for your notes regarding tarot readings. This was my first try. 😁
Check it out!
Tarot Notebook by Kleo
Again, you can find it available on all the Amazon variations of the site.
I'm not going to note them again here, if you need help finding the journal, just ask me, I have all the links. 😊
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Blank Recipe Book - Cookbook for Kitchen Witches, 121 Pages, A5 (5.8'' x 8.3'') format
One last item I have successfully published through Amazon KDP is a blank recipe cookbook for you to notedown all the kitchen witch recipes you can think of.
I'm personally an avid and enthusiastic cook and baker myself. I love to learn new recipes and amend them so they suit my taste better. However, I have one ugly habit - I don't cook by recipe and I never note down how exactly I have cooked or baked something. I follow my instincts and experience in the kitchen. Why is it an ugly habit? Because people naturally want to know how I did this or that when they like it and they ask me for a recipe and I'm like: 'Uhhh... *giving them a list of ingredients* and you kinda mix it together, you know... I don't follow recipes...' And leaves people frustrated... and confused...
Anyway! This is a nice notebook to start noting recipes down so when you are asked how exactly you baked that apple pie from blue glowing apples, you can show them the recipe in your kitchen witch notebook so they know what kind of poison is about to kill them in 5 minutes. LOL! Just joking... It usually takes about an hour to properly spread through the system... 😂
Cookbook for Kitchen Witches
Again, you can find it available on all the Amazon variations of the site.
I'm not going to note them again here, if you need help finding the journal, just ask me, I have all the links. 😊
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These are the three journals / notebooks I have published so far.
I hope at least one of you find any of them useful.
I'll probably order all of them myself, simply to check the quality so if you want, you can wait for them to be delivered to me so I can show you the actual real life photos.
Also!
Let me know if there's some other kind of journal you would love to see online but you weren't able to find one so far.
Tarot journal with affirmations? Some more spicy or kinky tarot journal? K-pop journal to note down the idol of the day or the song or MV of the day? I mean, the possibilities are truly endless and now when I know how to do this, I can literally make anything come true. Just like the unicorn I truly am in my heart. 🦄😂😂😂
Okay! Enough of my self-promotion!
Please check the journals out! Order if you like any of them! Be part of my dream coming true. 😊
Thank you all for staying around.
Kleo
#oracle kleo#tarot journal#tarot journey#tarot#tarotblr#tarot business#tarot cards#tarot notes#tarot blog#tarot beginner#tarot book#journaling#journal#notebook#kitchen witch#cooking#recipe#recipe book
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Jean Harlow's cake and frosting recipe in Motion Picture magazine, 1931. Unfortunately there were no instructions for how to make the cake!
I found a similar cake recipe though. So I tried to make this one. I crammed together the butter and sugar, then blended the wet ingredients together. Mixed the dry ingredients in a separate bowl and then added them. Then the nuts. Baked for 55 minutes at 350. It’s turned out ok, but maybe a little dry! I’m wondering if there’s some sort of soak i could use before frosting it, to make it a little sweeter and moister.
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