raspberry thyme goats cheesecake

ingredients :

- 1 . 5 cups of biscoff cookies (approximately 35)

- two drops of maple flavoring (optional)

- 5 tablespoons of butter

- 2 cups softened goats cheese

- 2/3 cup of honey

- 2/3 cup of sour cream

- 3 eggs

- 2 teaspoons dried thyme

- 1 . 5 cups raspberries

- pinch of salt

recipe :

1 - In a food processor or blender, grind biscoff cookies until resembling bread crumbs

2 - mix butter and maple flavoring into the mixture

3 - press mixture into the bottom of a cheescake pan and place in fridge for 15 minutes

4 - preheat oven to 310 degrees Fahrenheit and place pan in oven for 15 minutes

5 - beat goats cheese and honey in a large bowl until fully combined

6 - add the sour cream and then beat until smooth

7 - mix in the eggs one at a time

8 - take a fork and smash the raspberries until mushy

9 - add the raspberry mixture , thyme leaves , and a pinch of salt

10 - pour the goats cheese mixture into the pan, covering the biscoff mixture

11 - put in the oven for 40 mins at 310 degrees ( cheesecake doesn’t set the same as normal cake so don’t poke it with a fork or tooth pick, you’ll know it’s done when the edges are browned , the middle is still jiggly, and the edges are a little more firm )

12 - decorate with any leftover honey, thyme, and raspberries

13 - cool for 4 hours and then it’s ready to eat !

jam tart recipe

ingredients :

for the jam :

2 cups of gooseberries

1 cup of sugar or 5 tablespoons syrup

½ lemon

for the tart :

5 tablespoons of butter

1 cup of flour

1 egg

2 teaspoons of almond extract

jam directions :

1 - pick two cups of slightly underripe tart gooseberries and remove the the stems and bottoms

2 - cook gooseberries , ¼ cup water, and a little bit of fresh lemon juice on medium high heat and cook until partially disintegrated.

3- add sugar or syrup and cook for about 10 more minutes. The consistency should be a bit thick.

4 - refrigerate

tart recipe :

1 - cut 5 tablespoons of cold kerrygold butter into cubes and mix in flour with a fork until it looks like fine breadcrumbs

2 - add one egg, almond extract, 2 tablespoons of sugar or syrup, and 2 tablespoons of cold water

3 - roll out dough, add a bit of flour as needed so the dough isn’t as super sticky. It should only be partially sticky. Cut out circular shapes, place in muffin tray, and fill with jam

4 - cook at 400 degrees fahrenheit for 15 minutes or until golden

Baked pumpkin spice donuts with pumpkin spice glaze recipe

• Equipment

Donut baking pan

Cake pop or donut hole baking mold

Whisk

Ingredients

2 ⅓ cup flour

2-3 teaspoons pumpkin pie spice

1 Tablespoon baking powder

½ teaspoon salt

1 ¼ cup pumpkin puree

⅔ cup milk

⅔ cup brown sugar

½ cup oil

1 egg

2 teaspoons vanilla

Glaze

1 cup powdered sugar

1 teaspoon pumpkin pie spice

3 Tablespoons heavy cream may need a bit more to thin glaze

Instructions

Preheat oven to 350F. Lightly grease donut pans (with spray, oil, or butter).

In a large bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.

In a medium bowl, mix together pumpkin, milk, brown sugar, oil, egg, and vanilla.

Add about one third of the flour mixture to the wet mixture and mix well. Add remaining flour mixture, starting with the whisk, and once partially combined, mix with a spatula until well mixed.

Divide the batter between the pans, filling half way. I add to a large zip top bag, cut a hole in the corner and squeeze it in to the mold to keep things easy and neat (or use a piping bag).

Bake for 12-14 minutes or until donut springs back when touched.

Cool in the pan for 5 minutes, then gently turn out onto wire rack. Cool completely.

Glaze

Whisk together sugar, pumpkin pie spice and 2 ½ Tablespoons of the heavy cream. Add the remaining cream if the mixture needs to be a bit thinner.

Dip the top of each donut in the glaze and flip over. Touch up glaze if desired

✨Sleepy Witch’s Manifestation Cookie Dust✨

Hello, my greenies! While I love baking and taking the time to really create something delicious, there are also many times where I just wanna pop those pre-made lovely cookies in the oven. So, I have a little witchy coating that you can dust onto your cookies that can help you manifest good energy, or whatever your heart and soul need. 

Because this is for general use and manifestation, feel free to play with the recipe as you see fit. When I create any type of dust or coating, I kind of just use my eyes as measurements, so I’ll do my best to give you somewhat of an idea. ***Depends on how many cookies/baked goods you’re making.

Ingredients 

• 1 ½ tbsps of ground cinnamon 
• 1 tbsp of brown sugar
• ½ tsp vanilla (or a small drop)
• pinch of salt
• itty bitty pinch of ground ginger 
• pinch of ground cloves

Directions

1. Add all the ingredients into a bowl and mix clockwise and say the chant at the end of the recipe or your own. Make sure you’re really thinking about what you’re looking to manifest with this recipe. Say some affirmations and visualize your body being filled and coated in this energy. 
2. Once the ingredients are all squished together and make a flakey crumbly dust, you can either roll the cookies in the dust or sprinkle it on top. ***I love using this on the Holiday Pillsbury Sugar Cookies! Those are my childhood favorites!
3. Bake the cookies and enjoy when done!

Chant: Just as the moon pushes and pulls the tides, I am in control of my energy. I am strong. I __insert desired manifestation__. 

I hope you all enjoy and have a wonderful spooky season! Don’t forget that trick or treat ends on the start of 31st! Let me know which cookies you use this spread on and your samhain plans! 

Best of wishes,

Kenzie

Green Garden Goddess Dip 

for Midsummer - Litha

½ cup green onion, thinly sliced

1 T. garlic, minced

1 T. olive oil

8 oz. spinach, triple washed, patted dry, and de-stemmed

1 avocado, peeled, pitted, and diced

1 cup loose parsley, washed well

¼ cup chives, sliced

1 T. freshly chopped dill

1 T. lime juice

¼ t. salt

¼ t. hot sauce, of choice

1 - 8 oz. container plain vegan soy yogurt

In a non-stick skillet, saute the green onion and garlic in the olive oil for 2 minutes to soften. Add the spinach and continue to saute until the spinach just wilts. Remove the skillet from the heat and set aside to cool completely. Transfer the spinach mixture to a food processor. Add the remaining ingredients, except the vegan yogurt, and process for 2-3 minutes or until smooth. Add the vegan yogurt and process well to combine. Taste and add additional salt, hot sauce, or lime juice, to taste. Transfer the mixture to a glass bowl, cover, and chill for 30 minutes to allow the flavors to blend. Serve as an appetizer with raw vegetables, bread slices, crackers, or chips, or use as a condiment on sandwiches, cooked vegetables, or grains. Yield: 2 Cups

A WITCH’S COZY BUTTERNUT WINTER SOUP

This soup is sooooo good! It really puts me in the spirit for yule, and the ending of fall, into the transition of winter. Stir in a clockwise motion to bring cozy vibes into your houses atmosphere and dance to some winter songs to release stagnate energy from a days hard work! P.S. Yule Log Cake recipe coming up in a few day so look out for that !

Ingredients:

• 1 large butternut squash
• 1 large yellow onion
• 2 tbsp brown sugar
• 1 red pepper
• 2 cloves garlic
• Salt and Pepper
• 1 tbsp tomato paste
• 1 sweet potato
• 3 cups chicken stock 
• Sprigs of thyme and rosemary
• 2 (28 oz) cans whole tomatoes 
• 2 tbsp olive oil
• 1 tbsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp cayenne pepper

Directions:

1. Preheat your oven to 375 F. Cut your butternut squash in half and scoop out the seeded part. Do the same for your red pepper and sweet potato. Brush with olive oil and season with the spices listed above. Bake for 1 ½ hours. 

2. In a deep large pot, cook your onions and garlic until fragrant and translucent. Transfer that into a large food blender and add your tomatoes, pepper, flesh of your butternut squash and the insides of your sweet potato. Blend until very smooth and transfer back into the pot.

3. Add more seasoning to taste, chicken stock, and your sprigs of thyme and rosemary. Bring to a boil over high heat. Then turn it down to a lower heat, cover, and let simmer for at least 30 minutes. 

4. Serve with grated parmesan, toasted bread, and laddle into bowls. Enjoy!

'  

Angel’s Witchy Tip: When making pie crust, substitute the water for full moon water for added witchy benefits!

Pumpkin is a classic ingredient during the fall season, with good reason too. But did you know pumpkin has a long history behind it full of prosperity and good fortune?

Pumpkin is associated with the moon, and the goddess of water. It is great to use alone with lunar, love, prosperity, and wish magick.

They possess health benefits of a vast variety including maintaining healthy blood glucose levels, rich in antioxidants, helps with immunity, possess lots of minerals and vitamins, reduces cholesterol, and altogether is a tasty health choice.

Ingredients 

1 empty uncooked pie shell (9 inches deep dish)

15 oz (1 can) pumpkin purée

good fortune, lunar connections, prosperity, femininity, connection to zodiac cancer, granting wishes, protection, warding, working with the dead, luck, and lust.

1 cup sugar

love, luck, sweetening the spell, attract desired outcomes, luck, and wealth.

¼ cup maple syrup 

balance, promise, love, longevity, money, abundance, and success.

12 oz evaporated milk

lunar magick, goddess energy, love, healing, strength, nurturing, fertility.

2 tsp honey 

love, attraction, healing, luck, success, good fortune, desired outcomes.

A big spoonful of condensed milk

lunar magick, goddess energy, love, healing, strength, nurturing, fertility.

2 large eggs 

protection, nurturing, new beginnings, goddess energy, fertility, and goddess energy 

2-3 tsp cinnamon 

love, strength, abundance, prosperity, warding, and anti bad vibes

½ tsp ground cloves

strength, masculine love, masculinity to balance the feminine nature of this pie.

½ tsp ginger 

protection, love, prosperity, money, attraction, and healing

¼ tsp allspice 

luck, success, wealth, protection, determination

Two pinches of sea salt

Protection, cleansing, warding negative energy, protection against spirits and the dead.

Directions

At the bottom of your prepared pie crust, carve any sigil you like. Here is one I like to use frequently from sigilathenaeum’s tumblr.

Preheat your oven to 425ºF. 

Beat your eggs on medium speed and then incorporate your pumpkin puree, maple syrup, honey, evaporated milk, and condensed milk. Mix all of your spices, salt, and sugar in a small bowl. Stir in your spices gently, and pour into your pie crust. 

Bake for 15 minutes for the shell to crisp, then drop the oven temperature to 350ºF and continue baking for another 40-50 minutes. If your crust starts to brown too much cover it with foil and continue baking. When it is done, it should no longer be giggly in the center and should be firm.

When it is done, let cool to room temperature (About 2-3 hours) before serving. Store in fridge with plastic wrap or foil.