Recipies - Tumblr Posts - Page 2

The Dungeon Meshi renaissance is making me want to share the resources that taught me how to cook.

Don’t forget, you can check out cookbooks from the library!

Smitten Kitchen: The rare recipe blog where the blog part is genuinely good & engaging, but more important: this is a home cook who writes for home cooks. If Deb recommends you do something with an extra step, it’s because it’s worth it. Her recipes are reliable & have descriptive instructions that walk you through processes. Her three cookbooks are mostly recipes not already on the site, & there are treasures in each of them.

Six Seasons: A New Way With Vegetables by Joshua McFadden: This is a great guide to seasonal produce & vegetable-forward cooking, and in addition to introducing me to new-to-me vegetables (and how to select them) it quietly taught me a number of things like ‘how to make a tasty and interesting puréed soup of any root veggie’ and ‘how to make grain salads’ and ‘how to make condiments’.

Grains for Every Season: Rethinking Our Way With Grains by Joshua McFadden: in addition to infodumping in grains, this codifies some of the formulas I picked up unconsciously just by cooking a lot from the previous book. I get a lot of mileage out of the grain bowl mix-and-match formulas (he’s not lying, you can do a citrus vinaigrette and a ranch dressing dupe made with yogurt, onion powder, and garlic powder IN THE SAME DISH and it’s great.)

SALT, FAT, ACID, HEAT by Samin Nosrat: An education in cooking theory & specific techniques. I came to it late but I think it would be a good intro book for people who like to front-load on theory. It taught me how to roast a whole chicken and now I can just, like, do that.

I Dream Of Dinner (so you don’t have to) by Ali Slagle: Ok, look, an important part of learning to cook & cooking regularly is getting kinda burned out and just wanting someone else to tell you what to make. These dinners work well as written and are also great tweakable bases you can use as a starting place.

If you have books or other resources that taught you to cook or that you find indispensable, add ‘em on a reblog.

Lavender Lemonade

4 tbsps (¼ cup) culinary lavender*

2 cups boiling water

2/3 cup sugar

1 1/2 cups fresh lemon juice (about 8 lemons)

2 cups cold water

* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.

Witches’ Honey Bread

Ingredients:

1½ cups buttermilk

1 cup honey

¼ cup molasses

2 tsp. baking soda

1 tsp. salt

1½  cups whole wheat flour

1 cup white flour

¼ cup raisins

Steps:

Combine the buttermilk, honey, molasses, baking soda, and salt.

Mix the 2 flours together in a separate bowl and add to the buttermilk mixture.

Stir in the raisins and pour the batter into a greased 9x5-inch loaf pan.

Bake the bread for one hour in a 350°F oven.

Turn the loaf out, inverted, on a wire rack to cool.

This is one of my favorite recipes from “Kitchen Witchery, A Compendium of Oils, Unguents, Incense, Tinctures, and Comestibles” written by the talented Marilyn F. Daniel!

Maple n' Apple Sunshine Bread

Today in honor of the cold full December moon I wanted to be full of productiveness. Which really meant-- honoring myself with overcoming my anxiety to go shopping, and make bird feeders for yule but unfortunately my apple stems weren't quite long enough to do this. So I'm going to forage for pinecones after work tomorrow for a substitute. Instead I took my apples and decided to still maintain my focus and motivation, making a lovely bread that I'm sure you'll enjoy and will fill your kitchen with a cinnamon and maple aroma.🍁

Yield: Makes 2 loaves.

Ingredients:

A cleansed quartz crystal to keep you company.

A bright yellow candle or white candle to represent joy and pureness.

2 peeled, cored, and chopped apples to represent fertility-- not in the reproductive sense but growth within ourselves in the new year.

3 cups all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon baking powder

2/3 cup golden raisins to represent the sun-- brightening up our winter which the days are shorter and the nights darker and frigid.

1/2 cup chopped walnuts for abundance and focus.

Zest of an orange for prosperity and happiness.

1-1/2 teaspoons salt

2 cups sugar

1-1/4 cups vegetable oil

4 eggs

1 tablespoon plus 1 teaspoon maple extract for longevity.

2 teaspoons ground cinnamon for love and protection.

About 4 light handed splashes of milk to smoothen out the batter (I eyeballed it but I'd say about 4 tbsp's)

Freshly ground nutmeg for luck.

Instructions:

Combine the flour, baking soda, baking powder, salt, sugar, oil, eggs, maple, and cinnamon in a large bowl. Mix until thick then add in your splashes of milk or tablespoons one at a time, mixing in and folding gently until the batter is smooth. This batter will start out thick and then get creamy, smooth, and dense like banana bread.

Next peel, dice, and add your apples into a bowl with your golden raisins. Using a micro dermal blade grate some zest of orange over the fruit and some nutmeg, this is of course optional but smells heavenly and sends in imagery of falling delicate snow amongst bright rays of sunshine. Mix in until fully incorporated in the batter.

Pour into two greased 9x5-inch bread pans. Chop some walnuts, pecans-- or make your own special topping this is optional. Caramel chips or cinnamon sugar would be nice too, and sprinkle on top.

Bake in a preheated 325 degree oven for 1 hour. Take out from the oven and check with a tooth pick, if it comes out sticky pop back in for another 15-20 minutes to finish baking. Then Cool for 10 minutes, remove from pans, then cool completely before slicing.

Enjoy and have a blessed winter and holiday season.

Pumpkin Chocolate Chip Cookies

Hi y’all, I’m back with a recipe! Since it’s after Samhain, I have quite a few pumpkins around the house, so I figured it was fitting to use them to make a few tasty treats! I will also have a recipe for Pumpkin Cupcakes (with cream cheese frosting!) coming soon. Now onto the correspondences! As always, these are my personal correspondences, so yours may be different!

Correspondences:

Vanilla: prosperity, abundance 

Pumpkin: prosperity, protection

Salt: protection, purification

Cinnamon: power, protection

Ginger: health, energy

Nutmeg: prosperity, wealth

Cloves: protection, purification, power

Chocolate: grounding, prosperity, love

Cooking down your pumpkin: For this you can use either a carving pumpkin, or a sugar pumpkin. Please note though if you use a carving pumpkin you may want to add more sugar to the recipe below! Directions: 1) Preheat your oven to 400 degrees F (200 degrees C). 

2) Wash your pumpkin friend!

3) Carefully remove the top of the pumpkin and scope out all of the seeds and slimy bits. Feel free to save the seeds (they can be a wonderful treat if roasted!).  

4) Chop your pumpkin in halves. If you have a particularly big pumpkin, you may want to cut the pumpkin into quarters instead. 

5) Line a baking sheet with foil and place the pumpkin pieces on the sheet. 

6) Now it’s baking time! This generally takes around 30 minutes, but may take longer for larger pumpkins. You’ll know it’s done when you can easily pierce the skin and flesh of the pumpkin with a fork. 

5)Wait a bit for the pumpkin to cool, then scope out the flesh part (this is what you’ll be using for the cookies!). 

Alright, now that the pumpkin is all ready, it’s time to make some cookies!

Ingredients:

2 sticks (1 cup) unsalted butter, softened

2 cup raw cane sugar

2 eggs

1 teaspoon vanilla extract

1 ¼ cup cooked pumpkin

3 ½ cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

¾ teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cloves

12-ounce bag chocolate chips (I used semi-sweet!)

Directions:

1) Preheat oven to 350 degrees F (175 degrees C).

2) Mix butter and sugar. Next add the eggs, vanilla, and pumpkin, mix well.

3) In a separate bowl, mix together the dry ingredients (flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves). Then, slowly add the dry ingredient mixture into the wet batter (slow and steady is the key here!).

4) Last but certainly not least, add in the chocolate chips. Then grease your cookie sheet (personally I use butter to grease my pans) and drop your cookies onto the pan. If the cookie batter appears runny, you may need to add a bit more flour (this just means your pumpkin had a lot of moisture so we have to balance it out!).

5) Now it’s time to bake the cookies, they take ~15-17 minutes. And voilà, enjoy some lovely cookies!

RECIPES I KEEP IN MY KITCHEN WITCH JOURNAL

My Original Content:

Soft Buttery Rolls

Healing Tea

Sweet Cream Buns

Baklava

Witchy Tomato Basil Soup

Birds Of Prey Inspired Spicy Avocado Breakfast Sandwich on Ciabatta Bread

Witchy Thumbprint Cookies

Magick Chocolate Chip Cookies

Imbolc Rosemary Jerk Baked Chicken

Witchy Pot Roast

Sweet Earl Grey Lavender Ice Cream with a Blackberry swirl

To heal a heartbreak cookies: Raspberry dark chocolate chunk cookies

PUERTO RICAN STYLE AVENA OATMEAL WITH A WITCHY TWIST

Other of my favorite recipes:

French Silk Pie

Rosemary, pepper, lavender skillet bread

Creamy summer vegetable soup

Salted Honey Pie 🍯

Love Thyself Brownies

Orange cake recipe

🌿Lavender Tea Infusion🌿

Fresh Apple Autumn Cake with Honey-Cinnamon Glaze

Pretzel buns

Foodie Friday: Acorn Bread!

Cold Season Soup–Vegetable Soup with White Beans, Cauliflower, and Quinoa

Moon Spell Cookies

Perfect lemon meringues

Chocolate muffins 🌙

Foodie Friday: Tiramisu!

100 year old gingerbread recipe

Strawberry juice 🍓

Witches’ Honey Bread

Warming Autumn Soup

Magickal snickerdoodles ☀️💘

Moon Cookies

Earl Grey Shortbread

Warming Autumn Soup

My all time favorite season is just around the corner, so I figured with all these soup recipes floating around that I’d post my own! I make this all the time when it’s cold, and the leftovers are amazing too. Feel free to adjust the ingredients to your liking.

Ingredients:

2 cups of water

2 cups of chicken stock

2 cans of cream of chicken

¾ Cup of milk 

3 Bay leaves

1 tablespoon of pepper

1 tablespoon salt

1 Tablespoon Rosemary

1 Tablespoon Basil

1 Tablespoon Oregano

1 Tablespoon Sage

You can substitute the above ingredients with dried herbs/seasonings or just use 2 tablespoons of italian seasoning

1 Cup of carrots cut into circles

2 cups of yellow or red (or both) potatoes

½ Cup of green beans

½ Cup of corn

4 cloves of diced garlic

½ cup of diced onions

2 large chicken breasts cut up into bite size pieces

Steps:

First cook the chicken pieces until they’re white both inside and out! You do this by boiling it, cooking it in a pan, baking, however you want! Feel free to season it a bit if you want to add more flavor to the meat, but it’s not required at this step!

While the chicken is cooking (I usually boil or Pan cook my chicken) go ahead and prepare your vegetables. Since this is a witchy stew, I like to ground myself and think happy thoughts while I’m doing this step. I always wish for whoever I’m making this soup for enjoys it and feels great afterwards. If you have those little bento veggie cutter shapes this would be a great time to use them!

Once this is done, get a large pot ready and put it on the stove at high heat. Go ahead and add in your water, herbs, chicken stock, veggies, seasonings, and cooked chicken, then cover with a lid. You could cook the chicken at this part, but I just like to cook if beforehand because you can never be too careful when cooking chicken. Beef is okay rare and stuff, but poultry HAS to be cooked all the way through or you could easily get sick. Stir occasionally.

Now you can just sit here and chill, maybe say a chant if you’d like while you wait for the veggies to cook. This should take about 20-25 minutes for them all to be cooked through. Honestly this is my favorite part because the house just smells amazing while it’s all cooking. 

Once it’s done turn the heat down to low-medium and wait for it to stop boiling before you add in your cream of chicken and milk. I do this part last because any other time I add it these two ingredients in it always turns out with the milk curdling or getting weird. 

I add in the cream of chicken to give it a little extra thickness. 1 can for semi-thickness and 2 for super good thickness. Add in however much you like. Now just sit there and put it on low completely with the lid on, stirring occasionally, until it’s all mixed in and nice and thick.

And tada! It’s done and now you have some delicious soup for the chilly days and nights. when Autumn rolls around this year I’m gonna try and make some homemade bread to go with it. If I do I’ll post or link the recipe on this blog.

I hope you enjoyed this recipe.

(Updated and changed a few things cuz it’s been up for about 2 years now)

♥ 𝔸 ℝ𝕖𝕔𝕚𝕡𝕖 𝕗𝕣𝕠𝕞 𝕞𝕪 𝕂𝕚𝕥𝕔𝕙𝕖𝕟 𝕎𝕚𝕥𝕔𝕙 𝕁𝕠𝕦𝕣𝕟𝕒𝕝 #𝟚 ♥

Witchy Tomato Basil Soup

I think I’ll start a series on what recipes I keep in my Kitchen Witch Journal!

Ingredients:

Salt and Pepper - Banish negative energy

2 Cups Chicken Broth

Tomato Paste - Healing, protection

3 garlic cloves - Protection, healing

1 cup heavy cream (Or half and half)

4 cans of diced tomatoes or whole tomatoes - Protection, love

Basil Leaves - Love, trust, abundance, prosperity 

Olive Oil

Directions:

Take a large pot and pour enough olive oil to cover the bottom. Put on medium high heat and cook the garlic until fragrant. About 3 minutes. Add in the tomato paste and stir.

Add in the tomatoes and chicken stock. Once it reaches a gentle boil add in the cream, salt snd pepper and basil leaves.

Use an immersion blender to blend in tomatoes or use a potato masher until the soup is smooth.

Spoon into a bowl and top it with basil and croutons. Serve with good ole’ fashion grilled cheese.

I love you all! My DMs, mail, and comments are always open! 

xoxo, Angel

litha iced chamomile 🌼

simple iced chamomile tea for litha and ofc great for summertime overall; this stuff tastes amazing & it’s super refreshing~

- ☀️🕊

to make a pitcher;

2 qts water

1/2 cup sugar or 1/4 cup honey

1/8 cup chamomile

1/8 cup lavender

to make a serving;

water (changes based on how big or sm your mug is ofc but ratios will all generally be the same here)

1 tsp sugar or 1 tsp honey

1 tsp chamomile

1 tsp lavender

-

to actually make the tea you can either brew over a gentle simmer on the stovetop (boiling is just gonna burn/overbrew both the lavender & chamomile and it gets to be bitter) or do a cold 24-36 hr brew in the fridge then strain, ice, & enjoy!

sugar ✨

kindness, joy, wishes

no real health benefits here, it’s just sugar

always be careful with sugar intake, ofc even more so if you have any issues with insulin etc

honey 🐝

healing, prosperity, happiness, luck, energy

anti inflammatory, antibacterial, antioxidant, heart/digestive health

honey is sugar and too much sugar won’t ever really be a good thing; be sure you’re getting your honey from a good source, save the bees, and don’t give honey to babies under the age of 2

chamomile 🌼

healing, growth, happiness, prosperity, cleansing, calming

cramps, sleep aid, anti inflammatory, soothes stomach

can lower blood sugar and interact with blood thinners or cause constipation

lavender ☁️

grounding, cleansing, healing, calming

can reduce blood pressure, helps headaches/nausea, antiseptic, anti inflammatory, pain relief

uncommonly associated with constipation or headache

-

[disclaimers]

- im not a doctor or anything of the sort; ask your real life professional doctor before using/ingesting anything you’re unfamiliar with and always keep medication interactions, allergies, and preexisting conditions in mind before partaking in things you’re unfamiliar with.

All looks delicious😋😍

I’m definitely baking today.

To get this summary delivered to your inbox, subscribe here. Instagram - here.

Recipe of the week

HOMEMADE DONUT RECIPE

Interesting and fun stuff

Decoding Japanese Food Emojis

How to Make Buttermilk

Recipe lists

36+ Cold Lunch Ideas You Can Meal Prep

10 EASY CHEESECAKE RECIPES FOR BEGINNERS

Popular

Homemade Biscuits Recipe

Lasagna Stuffed Mushrooms

Buffalo Chicken Wraps

Chicken Picatta

White Chocolate-Raspberry Cheesecake

PEPPER CRUSTED BEEF TENDERLOIN

Bubble Waffle Banana Split Tacos

Salted Honey Pie

Mind-blowing Vegan Mac and Cheese

CINNAMON ROLL CREAM CHEESE COFFEE CAKE

Juicy Oven Baked Chicken Breast Recipe

Sausage & Cream Cheese Crescent Breakfast Casserole

ARROZ CON LECHE RECIPE

Olive Oil Layer Cake with Meyer Lemon Curd and Rosemary German Buttercream

Cream Puffs Recipe (VIDEO)

Focaccia Bread

Follow for recipes

Is this how you roll?

Relatable Caption

This is genuinely so cute

Hazbin Hotel: The Unofficial Cookbook

All characters of the main and supporting cast have their segment, where they share their best recipes. With full color illustrations and actual working recipes, this book is sure to bring a little happiness to your hell!

(This is a fan-made, UNOFFICIAL cookbook created by me. All art, writing, and editing was done as a lone project of passion).

Check it out on Etsy!

Key lime pie!~

And a little kitty

Isnt she adorable?