NEW STRETCH GOALS ADDED TO THE KICKSTARTEAR!!! If it’s unlocked I’ll add a tier for anywho might just want the pin and I’ll put a listing on the “add on” section for anyone wanting to add it to existing pledges!! THANK YOU to everyone who’s supported so far! You guys are wonderful
Sorry for being gone so long! I have been super busy with the tarot deck and as of today I HAVE SUBMITTED THE TAROT KICKSTARTER FOR REVIEW!! Yaaay! I’ve been working on this for the past three months and being able to finally submit this for review on Kickstarter is so exciting!!! I’m hoping to launch either Friday or Saturday at 3:00pm mst!!! I hope you guys like the deck and all the goodies I’ve made along with it! I want to thank those of you who supported my last Kickstarter! With conventions being cancelled for all of 2020 and possibly early 2021 your support for these online projects has made a world of difference and has allowed me to continue making art during these tough times. Thankyou all so much. More info on the Tarot Kickstarter coming soon! Hope you all have a fantastic day
Hey pals! I made a TikTok! I don’t think I’ve announced it yet. I have a few videos up there already and I think I’m starting to get the hang of it hahaa! I just posted another one that I’m really happy with, it would be super awesome if you guys would check it out! P.S. hope you’re all have if a Spooktacular SpOOOoky Season
Today, I’ll be making a 13th century cheesecake, from Andalucía - the South of Spain! The original text is from a medieval cookbook, by Ibn Razin al-Tujibi, and the audience seems to be for elite members of society. Though today, it’s a simple and easy cake that anyone can make inside an hour!
In any case, let’s now take a look at The World That Was! Follow along with my YouTube video above!
Ingredients
1 cup flour 1 cup milk 1tbsps yeast (or 1/3 cup sourdough starter) 250g ricotta (or other soft white cheese) honey olive oil cinnamon
Method
1 - Prepare Dough To begin with, we need to make a simple dough. Pour a cup of flour into a bowl, along with a tablespoon of yeast. Dry yeast wouldn’t have been available in antiquity, but wild yeast from a sourdough starter would have been used, and a third of a cup can be used here.
Pour in a cup of room-temperature milk on top of this, along with a splash of olive oil. The original recipe calls for “fat” which can be any one of a huge number of things - like butter, lard, or oils - but olive oil would have also been used. Mix everything together until it takes on a very runny texture. Add a little water if your dough is too dry.
Cover this with a towel and leave it to raise over an hour or so in a warm area.
2 - Assemble Cake
After an hour, go oil up a baking dish. Pour in a ladleful of your dough, and spread it around the base.
On top of this, place a few dollops of ricotta cheese. White cheese is specified here - which again could mean any one of a number of cheeses, but ricotta, or a soft feta, would work well here. Ladle in another layer of dough, before repeating the ricotta process. You can also add some honey between these layers. Though this wasn’t specified, it adds a nice kick of sweetness to the final dish.
Repeat this layering process until you run out of cheese or dough, making sure the top of the cake is covered in a layer of dough.
Place your cake into an oven preheated to 250° C /485° F or as high as your oven will go, and let this bake for a half an hour, rotating it halfway through so it cooks evenly.
3 - Finish Cake
It should be done when the top of it is golden and firm. Pour some honey over the top of this while it’s cooling in the baking dish, and sprinkle some cinnamon over the honey. If you want, you could also use some freshly-ground black pepper which adds a nice warm background to the finished cake.
Leave to cool a bit at room temperature, and serve up!
The finished dish is super light and sweet, and although some of the ricotta didn’t melt completely during the baking process, they have a nice texture when biting into a piece. The cake itself is more like a very light, sweet bread, but is still a really nice and simple dish to make!
1 teaspoon granulated stevia, or 1-2 teaspoons rice malt syrup
Pinch salt
Handful shredded coconut
Combine all the ingredients except the shredded coconut, stirring well. Cover and refrigerate for at least 1 hour. Scoop out teaspoonfuls and roll into balls, then roll in coconut. Store in the fridge for a week.
Take your hot cocoa to the next level with this luxurious recipe from The Broken Bread. The union of cardamom and rose in this classic winter treat looks ahhhmazing, right!?!
Because a freshly baked cake can put a smile on anyone’s face.
Ingredients for Cake
2 ½ cups + 3 tbsp all purpose flour
1 stick (8 tbsp) softened butter
2 cups granulated sugar
5 large eggs, brought to room temperature
½ cup canola oil
½ cup whole milk + ½ cup almond milk (or 1 full cup of either)
1 ½ tsp baking soda + 1 tsp cornstarch
1 ½ tsp vanilla extract
Pinch of kosher salt
½ cup whole almonds, processed
Directions for Cake
Preheat your oven to 350 degrees Fahrenheit.
Grease and flour two round cake pans and set aside.
In a standing mixer fitted with a paddle attachment (or a large bowl using a whisk/hand mixer), cream together the butter and sugar for 5 minutes until creamed.
One at a time, add in the eggs, incorporating them into the batter.
Add in the vanilla and oil, mix and set aside.
In a large bowl, sift together the dry ingredients.
Alternating between the egg mixture and milk, combine the wet ingredients with the wet – until the batter has come together.
Evenly divide the batter into the two cake pans and bake for 35-40 minutes or until the centers are produce clean crumbs when stuck with a toothpick.
Once the cakes are finished baking, remove from oven and allow to rest for 15 minutes.
After 15 minutes, remove cakes from pan and allow to cool completely on a wire rack.
Ingredients for Caramel Buttercream
¼ cup half and half
8 tbsp butter, cubed
1 cup brown sugar
1 tsp vanilla extract
Pinch of salt
2 cups powdered sugar
Additional half and half (if necessary to thin frosting)
Directions for Caramel Buttercream
In a small sauce pan over low heat, melt together the butter, sugar and half & half while gently stirring.
Once the brown sugar dissolves, increase the heat to medium-high and allow the mixture to bubble until it turns an amber color.
Once the caramel has turned an amber color, remove it from the heat, stir in the vanilla extract and salt and set aside to cool to room temperature.
Once cooled, mix the caramel with the powdered sugar until the desired consistency is reached.
VEGAN CASHEW CHOCOLATE DIP- A versatile vegan dessert with a wonderfully smooth and creamy texture, this delicious cashew chocolate dip recipe is no-bake, no-cook, and only has seven ingredients.
These moist low carb fairy cakes are reminiscent of a friand - a friand with a crown of pink icing! Perfect for celebrating Mardi Gras, they can be whipped up in a pinch!
Rich and decadent milk chocolate ganache fat bombs that are perfect to devour when you wanna throw off the shackles of 85% dark chocolate! Boasting only 1 gram of carbs per serve, they’re low carb & sugar-free!
Low carb & sugar-free, these cute & kitsch cheesecakes are also damned delish! (Zero carb cocoa butter is used to make a creamy white chocolate cheesecake batter - yum).
