#molasses
Low Fat Gingerbread CupcakesbyLiv B
The Ultimate Guide to Potion Bases
We all spend so much time thinking about the correspondences of the actual ingredients that go into our potions that we often forget to think about what the potion base represents! (At least I do.) It would be nice to have a list of all the various liquids that can be used in place of water. Naturally, I can’t think of everything but I think this is a pretty good starting point! What else can be used? Eventually, at some point down the road, I will compile all these thoughts into a book on potion making and want to include this! Keep in mind that these are my own correspondences. Let me know if you disagree or if you’d change anything up! Let’s see how big we can make this list. Also, I should probably note that not all of these liquids can be ingested. (Obviously.)
The List
Vinegar: Used for cleansing and purification potions.
Lemon Juice: Used in hexing, cursing, or revenge potions.
Cranberry Juice: Used in love potions.
Apple Juice: Used in healing, knowledge, and youth potions.
Ammonia: Used in banishing, cursing, purification, and protection
Red Wine: Love potions and potions dealing with death and the afterlife.
White Wine: Used in platonic love potions as well as success brews.
Rum: Used in potions involving spirit work.
Whisky: Another good base for potion work.
Vodka: A good base for work involving rapid banishing.
Laundry detergent: Good for cleansing potions.
Oils: Used to speed up a process.
Molasses: Used in potions intended to slow a situation down.
Rubbing Alcohol: Another good base for cleansing and purification.
Hydrogen Peroxide: Used in healing potions.
Milk: Used in potions to promote sleep and peace.
Sour Milk: Used to cause nightmares or in potions designed to torment.
Orange Juice: For potions of solar importance, healing, success.
Soda Water: Used in potions designed to encourage laughter and giddiness.
Ginger Ale: Used in health or healing potions.
Olive Juice: Used in peace potions.
Honey: Used in potions to sweeten up another’s disposition.
Syrup: Used in abundance and prosperity potions.
Beer: Used in potions intended to induce slumber.
Clam Juice: Used in aphrodisiacs.
Cough Syrup: Used in healing potions and to make someone ‘cough it up.’
Soy Sauce: Used in protection potions. (Thanks Lexa Rosean for this one!)
Pineapple Juice: Used in abundance potions and fidelity potions.
Coconut Milk: Used in spiritual and magical cleansing potions.
Ice: Solid first, then melted for transformation potions.
Coffee: Really, a potion in and of itself in my book.
Vanilla Extract: In small amounts, used in passion potions.
Witch Hazel: Used in communication and cleansing potions.What else can you all think of?
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My Top 10 Leviathan Demon Cards (in no order)
Pumpkin Gingerbread Muffins
*modified from ohsheglows.com
**no dairy, no eggs, yet super fluffy and moist
Ingredients:
For the wet ingredients:
1 cup unsweetened pumpkin purée*
1/3 cup oil
3 tablespoons pure maple syrup
½ cup packed brown sugar
¼ cup blackstrap molasses
For the dry ingredients:
1 2/3 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
Directions:
Preheat the oven to 350°F. Line a muffin pan with paper liners. My favourite brand of liners is “If You Care” brand as they never stick!
In a large bowl, whisk together the dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, and salt).
In the separate bowl, whisk together the wet ingredients (chia mixture, pumpkin purée, oil, maple syrup, brown sugar, and molasses) until smooth.
Add the wet mixture to the dry ingredients and stir until just combined. No patches of flour should remain. The batter will be quite thick.
Divide the batter equally between the 12 muffin liners. They should be about ¾ full or a bit more. Bake the muffins for 20 to 24 minutes until a toothpick comes out clean.
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FRIED BUCKWHEAT NOODLES (Fried Soba Noodles)
(From M/FoMT)
https://www.pccmarkets.com/recipe/soba-noodle-stir-fry/
Ingredients:
- 1 (9 ½-ounce) package soba noodles
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon molasses
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 teaspoon salt
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- ½ teaspoon white pepper (optional)
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons high-heat oil
- 1 (10-ounce) package firm tofu, cubed
- 2 (10-ounce) packages frozen stir-fry vegetable mix OR 4 cups fresh vegetables of choice (onions, bok choy, carrots, broccoli, peppers)
Directions:
- Boil 2 quarts water in large pot. Cook noodles until al dente, about 4 minutes. Strain and set aside.
- In a small bowl, combine soy sauce, sesame oil, molasses, mirin, rice vinegar, salt, ginger, garlic, white pepper and red pepper flakes.
- Heat wok over high heat; add oil. Add tofu cubes and stir-fry until browned. Add vegetables and cover for 3 minutes. Add cooked noodles and sauce mixture to vegetables and tofu. Stir until coated evenly by sauce. Serve hot or cold.
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