#cottagecore recipes

Webcam Model(Rachell_More) is live
LIVE

Looking for more people to follow! Reblog if you post:

  • Spells/rituals
  • Witchy content
  • Cottagecore content
  • Recipes
  • Animals
  • Astotrology
  • Gardening content
  • Witchy/cottagecore/fairycore/goblincore content


Will be following everyone!

Hey all my lovely followers!

I’ve created a new tumblr page dedicated to cottagecore, fairycore, cottagegoth, goblincore, recipes and all that sorta jazz! Please follow it! ‍♀️

@faerietoofs

Pic of my little crystal bedside table for attention.

I need more people to follow!

Reblog if you post the following content:

Cottagecore

•Fairycore

•Witchy stuff

•Nature

•Recipes

•Spells

•Spiritual stuff

•Animals

•Information about any of the above

Easy Pumpkin Pie Twists

PREP TIME

10 mins

COOK TIME

10 mins

TOTAL TIME

20 mins

SERVINGS: 10 12

Ingredients

refrigerated crescent roll dough 1 TUBE

½ cup pumpkin puree

¼ cup brown sugar

1 Tablespoon maple syrup

1 teaspoon pumpkin spice

2 Tablespoons melted butter

1 Tablespoon sugar

½ teaspoon cinnamon

whipped cream for dipping OPTIONAL

Instructions

Preheat the oven to 375F. Line a baking sheet with parchment paper.

In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup and pumpkin spice.

Unroll crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles and lay them beside each other.

Evenly spread the pumpkin mixture over one of the rectangles of dough.

Place the second rectangle of dough on top of the first rectangle of dough (so the pumpkin mixture is sandwiched between them). Make sure you line up all the edges.

Use a pizza cutter to cut the dough into strips approximately ¾ inch wide.

Transfer the strips to the parchment lined baking sheet.

Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times.

Brush melted butter generously over each twist.

Mix together the sugar and cinnamon then sprinkle evenly over each twist.

Bake at 375F for 8-11 minutes until golden brown.

Jack-o-lantern chicken and sweet potato Pot pie recipe

INGREDIENTS

2 tbsp. olive oil

1 lb. sweet potatoes (about 2)

1 large onion

Kosher salt and pepper

¼ c. all-purpose flour

½ c. dry white wine

2 c. low-sodium chicken broth

1 small rotisserie chicken

1 c. fresh flat-leaf parsley

tsp. freshly grated or ground nutmeg

2 sheets frozen puff pastry

1 large egg

DIRECTIONS

Heat oven to 375°F. Oil eight 6-oz ramekins (3 ½-in. round).

Heat the oil in a large skillet over medium heat. Add the sweet potatoes, onion, ½ tsp salt and ¼ tsp pepper and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.

Stir in the flour and cook for 1 minute. Gradually stir in the wine and then the broth and bring to a boil. Add the chicken, parsley and nutmeg. Divide the mixture among the prepared ramekins (about ¾ cup each). Place the ramekins on a rimmed baking sheet.

Using a 3 ¾-in. pumpkin cookie cutter and a ¾-in. triangle cookie cutter, cut out pumpkins and their faces from the puff pastry. Place a jack-o’-lantern on each ramekin, brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.

Pumpkin cake with cinnamon cream cheese frosting recipe

INGREDIENTS

3 cups all-purpose flour

1 ½ teaspoons baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

2 cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 (15 oz) can pumpkin

¼ cup vegetable oil

1 cup milk

12 oz (1 ½ packages) cream cheese, softened

¾ cup unsalted butter, softened

3 tablespoons pure maple syrup

2 teaspoons vanilla extract

2 teaspoons cinnamon

6 cups powdered sugar

INSTRUCTIONS

Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.

In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.

Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.

Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

Vampire hot cocoa recipe !!

  • INGREDIENTS

FOR THE VAMPIRE HOT CHOCOLATE

3 cups of whole milk

1 cup heavy cream

1 teaspoon vanilla extract

8 ounces white chocolate, chopped into tiny pieces

1/2 cup mini chocolate chips

red food coloring

FOR THE WHIPPED CREAM

1 teaspoon vanilla extract

1 tablespoon Dixie Crystals Extra Fine Granulated Sugar

1 cup heavy whipping cream

FOR SUGAR BLOOD

1/2 cup light corn syrup

1/2 cup water

1 cup Dixie Crystals Extra Fine Granulated Sugar

red gel food coloring

  • INSTRUCTIONS

FOR THE WHIPPED CREAM

In the bowl of a mixer add 1 cup heavy cream, vanilla and the Dixie Crystals Extra Fine Granulated Sugar.

Whip on medium high until stiff peaks form.

FOR THE VAMPIRE HOT CHOCOLATE

Add the whole milk, heavy cream, vanilla, chopped white chocolate and mini chocolate chips to a medium saucepan.

Heat over medium-low heat, stirring occasionally. Heat until the chocolate is melted and the hot chocolate starts to simmer.

No not let it burn or boil!

Stir in a drop or two of red food coloring.

Pour hot chocolate into prepared mugs. Top with whipped cream.

FOR SUGAR BLOOD

Combine water and light corn syrup into a small sauce pan. Pour in Dixie Crystals Extra Fine Granulated Sugar and stir.

Heat on medium heat WITHOUT STIRRING until the sugar mixture reaches 300F on a candy thermometer (I’ve actually used a cheap meat thermometer for this before tool)

Once it reached 300F add the food coloring and stir.

Let it cool for just a second and then dip the rim of clean glasses into the sugar mixture.

Dip to coat and then immediately sit it upright so the sugar blood will drip as it hardens.

Pumpkin cinnamon rolls recipe

Ingredients

  • Pumpkin cinnamon rolls :

½ cup milk

¼ cup butter

1 envelope (2 ¼ teaspoons) instant (“rapid rise”) yeast

3 ½ cups all-purpose flour

¼ cup granulated sugar

1 tablespoon pumpkin pie spice

½ teaspoon fine sea salt

¾ cup pumpkin purée

1 egg


  • CINNAMON FILLING:

¼ cup butter, softened

¼ cup granulated sugar

¼ cup packed brown sugar

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice


  • MAPLE CREAM CHEESE FROSTING:

4 ounces (½ cup) cream cheese, softened

3 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

¼ cup maple syrup

Instructions

Heat the milk and butter. This first step is the only picky one in the recipe, because the temperature of the milk and melted butter needs to be heated to around 110°F, in order to properly activate the yeast. It should feel warm but not hot to the touch, but I recommend measuring the temperature with a cooking thermometer just to be sure. (If the mixture overheats, just wait a few minutes for it to cool!)


Combine dry ingredients. Meanwhile, whisk together 3 cups of the flour (not all of the flour), granulated sugar, pumpkin pie spice, and salt in a separate medium bowl until combined.


Mix the dough. I’ve included instructions below for how to either mix and knead the dough in a stand mixer or completely by hand. We will combine the dough ingredients in steps, stir until smooth (adding extra flour if needed), and knead either by hand or with the mixture for about 5 minutes. Then we will transfer the dough to a greased bowl, cover, and let it rise for 10.


Mix the cinnamon-sugar filling. While the dough rests, we’ll whisk all of the filling dry ingredients (everything minus the butter) together until combined.


Roll out the dough. Then once the dough is ready, it’s time to form these cinnamon rolls! First, we will roll out the dough evenly into a rectangle. (I typically make mine about 10 x 15-inches, but you can make yours larger or smaller depending on how many twists you prefer.)  Next we’ll spread the butter evenly over the dough, sprinkle the cinnamon filling evenly on top, and give it a little pat so that it’s pressed down into the butter.


Roll up the dough. Then beginning at the 15-inch edge, we will rightly roll up the dough until it is completely sealed. Then as you can see above, I always like to use a piece of dental floss to slice the dough into rounds because it cuts so much more cleanly than a knife (and doesn’t smoosh the rolls or smear the filling). I recommend slicing off and discarding the half or so inch of dough on each end first, since the ends typically don’t have much filling. Then from there, slice the dough into a dozen rounds.


Let the dough rise. Place each of the cut cinnamon rolls into a greased 9 x 13-inch baking dish, cover and let rise for about 25 minutes while your oven preheats.


Make the frosting. And while the dough is rising, I recommend going ahead and making your maple cream cheese frosting, which can be done by simply whisking all of the ingredients together.


Bake. Once the rolls have risen, we’ll uncover the dish and bake for 15-20 minutes, followed by a brief 5 minutes of cooling on a wire rack.


Frost. Then finally, drizzle the rolls with lots of that heavenly frosting, serve and enjoy!

heart warming potato soup

- ✨

this soup.. is a cure all. break up? bad day? lazy day? rainy day? stormy day? repressed all your feelings for too long and now they’re coming to the surface far too rapidly to get a grasp on and this was all you could manage to pour yourself into as some form of healing spellwork.. day? try this soup! aha

originally when i made this i was slugging around the kitchen throwing sh*t in the pot but i think i retained enough to slap a recipe together so here goes!

[potato soup]

• 2 medium yukon golds (or 3 small)

• salt

• thyme

• pepper

• ¼ sm onion

• 2-3 cloves of garlic

• butter

• flour

• 1 tbs sour cream

• handful of sharp cheddar

[steps]

cube up and boil your potatoes in some salted water, throw some thyme and pepper in the water too, do the toothpick/fork thing and when it’s time to strain save maybe a cup of the liquid for later, throw the potatoes back into the pot a sec to sautee up with your onion and garlic and some butter for a sec, just enough to infuse the flavour

chuck it into a food processor or blender to get it smooth with about 2 tbs of butter or substitute and however much of that reserved liquid it takes to get it just smooth enough to blend nice

now! get your butter and flour and make a little roux real quick, just adds a nice texture and flavour density to the soup but you could omit, from here stir in your potato sludge and more liquid as needed to reach your desired consistency

add a little more salt pepper and thyme, maybe some more garlic powder if it needs it, stir in a handful or so of sharp cheddar and about a tbs of sour cream; ofc you can omit or sub both of these if you’re vegan/lactose, let the soup simmer and serve up with a sprinkle of thyme and/or fresh cracked pepper :)

loading