Jun. 7th, 2017

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Gardening - Seed starters

toilet paper tube 1

Take an old toilet roll and turn it into a seed starter. It’s perfect for planting because over time the cardboard will decompose into the soil.

toilet paper tube 2

Cable organizer

toilet paper tube 3

Store individual cables inside a toilet roll to avoid them getting tangled.Store Wrapping Paper

Store Wrapping Paper

Cut a slit on one side of your toilet roll to make a sort of clip. Then simply clip the toilet roll around your wrapping paper to prevent the wrapping paper from unraveling itself. It’s so simple!
toilet paper tube 4

Scarf Organiser

toilet paper tube 5

fill an empty draw with toilet roll to help organize your lovely collection of scarfs? Not only can you see them better, but it’s a lot easier to grab a scarf to wear for the day. You could also use this idea for ties.

You’re drawers will be neat and tidy in no time at all!
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demon dogs

Deal with your demon-possessed dogs elsewhere.

Title: Sign
Author: charisstoma
Word count: 212

“It’s okay. You’re a cat familiar.”

“But it’s the whole concept of the thing. First it’s dogs and next it’ll be others. I could see it if it were a Hell hound. There’s the whole fire safety thing but demon dogs can be perfectly okay or they shouldn’t be allowed in normal public areas and definitely not in the rough of golf courses.”

“And what would make a demon dog be okay?”

Felix was about to answer but a tall dark haired man spoke.

“Demon dogs could be amongst you and you’d never know. We can act civilized, you know.”

Felix looked up at the man, then looked at Bruce, then back at the man. His tail swished lazily back and forth and his ears folded back. “This was a private conversation. I don’t need the help of a dog in whatever form you’re in. Leave.”

The man gave a low growl but the trickle of a magic more potent than his own must have convinced him to polite behavior. He turned and left.

“See. Demon Dogs can be just fine,” Felix nonchalantly sat and licked his paw.

“And yet you drove him off.”

“Well, he’s a dog, no matter what form he’s in, and he doesn’t have to be near me.”
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With only 4 ingredients this brown butter no churn ice cream is simple to mix together and perfect for sunshine-filled days. It's the ideal summer treat.


1/2 cup Land O Lakes® Butter
1 (14-ounce) can sweetened condensed milk
2 cups Land O Lakes® Heavy Whipping Cream
1 cup toffee bits

Melt butter in medium saucepan over medium heat. Continue cooking, watching closely, 5-7 minutes or until butter foams and turns golden brown. Immediately remove from heat. Pour butter into medium bowl, scraping bottom of pan to get all the brown bits. Let cool, stirring occasionally, until room temperature.

Add sweetened condensed milk to cooled butter; stir until well mixed. Set aside.

Place whipping cream into large bowl. Beat at high speed, scraping bowl often, until stiff peaks form. Gently fold 1 cup whipped cream into butter mixture until mixed. Pour half of butter mixture into whipped cream; gently fold until mixed. Add remaining butter mixture and toffee bits to whipped cream mixture; gently fold until mixed.

Pour mixture into 2 (9x5-inch) loaf pans or 1 (8-inch) square baking pan. Freeze 6 hours or until firm.

Instead of adding toffee bits we really loved using the cookie crumbs from the Chocolate Cherry Layer Cake http://charisstoma.dreamwidth.org/1286208.html. Substitute vanilla extract for the almond extract. Stir in baked and cooled crumbs at the same step as the toffee bits.

Nutrition Facts (1/2 CUP)
Calories 490
Cholesterol 110mg
Carbohydrates 34g
Protein 5g
Fat 37g
Sodium 230mg
Dietary Fiber 0g
charisstoma: (Default)
Decadent brownie layers, tart cherry jam and butter cream frosting topped with chocolate cherries create an extraordinary dessert perfect for a celebration.

Chocolate Cake
1 1/4 cups Land O Lakes® Butter
1 1/4 cups water
5 ounces unsweetened baking chocolate, coarsely chopped
2 1/2 cups all-purpose flour
2 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large Land O Lakes® Eggs, beaten

Almond Crumbs
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/2 teaspoon salt3 tablespoons Land O Lakes® Butter, melted
1 teaspoon almond extract

Vanilla Bean Frosting
2 cups Land O Lakes® Butter, softened
1 vanilla bean*, scrape seeds from inside bean
7 cups powdered sugar
1/2 cup Land O Lakes® Heavy Whipping Cream
2/3 cup cherry jam

Chocolate Covered Cherries
1/2 cup dark chocolate chips
16 bing cherries, with stems, drained, patted dry

Chocolate Ganache
1/2 cup Land O Lakes® Heavy Whipping Cream
1/2 cup dark chocolate chips
*Substitute 1 tablespoon vanilla extract.


Heat oven to 350°F. Butter 3 (8-inch) round cake pans. Line with parchment paper cut to fit. Butter and flour pans; set aside.

Combine 1 1/4 cups butter, water, and unsweetened baking chocolate in small saucepan. Cook over medium heat, stirring occasionally, 5-7 minutes or until mixture is melted and smooth. Remove from heat; cool slightly.

Combine 2 1/2 cups flour, 2 1/2 cups sugar, baking soda, and 1/2 teaspoon salt in large bowl; mix well. Add chocolate mixture; beat on low until just combined. Add eggs; beat on medium speed until well mixed.

Pour batter into prepared pans. Bake 22-24 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes. Carefully remove cake from pan and place onto cooling rack; cool completely.

Reduce oven to 300°F. Line 15x10x1-inch baking pan with parchment paper; set aside.

Combine 1/2 cup flour, brown sugar, and 1/2 teaspoon salt in small bowl. Add butter and almond extract; mix well. Using your fingers, crumble mixture onto prepared pan. Bake 15-17 minutes or until golden brown. Remove from oven. Cool completely.

Beat 2 cups softened butter and vanilla bean in large bowl until evenly distributed. Gradually add powdered sugar, beating on low speed until well mixed. Add 1/2 cup whipping cream; beat on medium, 2-3 minutes or until smooth and fluffy.

Place 2 cups frosting in medium bowl. Add cooled crumb mixture. Stir until well mixed; set aside.

Line baking sheet with parchment; set aside.

Place 1/2 cup dark chocolate chips in medium bowl; microwave, stirring every 10 seconds, until melted. Holding onto stems, dip cherries into melted chocolate, allowing excess to drip off. Place onto prepared baking sheet with stems up. Refrigerate until set.

To assemble cake, place 1 cake layer onto serving platter. Spoon half of crumb frosting mixture onto cake, spreading into an even layer. Spread 1/3 cup cherry jam over frosting.

Place second cake layer on top. Spread with remaining crumb frosting mixture and remaining cherry jam. Place remaining cake layer on top. Frost sides and top of cake with frosting.

Heat 1/2 cup whipping cream in small saucepan over medium-low heat until bubbles form around edge and cream is steaming. Do not boil. Place 1/2 cup dark chocolate chips into medium bowl; pour hot cream over chips; let stand 30 seconds. Gently stir until chocolate is melted and mixture is smooth. Slowly pour ganache over center of cake top, allowing ganache to drip down sides. Place chocolate cherries in center of cake. Refrigerate at least 8 hours or overnight.

Let cake stand 15-30 minutes at room temperature before serving. Store refrigerated.

Calories 1040
Cholesterol 145mg
Carbohydrates 134g
Protein 7g
Fat 54g
Sodium 570mg
Dietary Fiber 0g
charisstoma: (Default)
Almost Original Branston Pickle

Recipe by French Tart
One of the best-known British commercialised pickles or relishes, is that of Branston Pickle, a spiced vegetable mixture - and a staple for all cheese sarnies (sandwiches) and ploughman's lunches! There are many generic brands on the market now, but this is the closest set of ingredients and the most authentic taste, compared with the Original Branston Pickle recipe! Branston Pickle is wonderful when added to curries and stews, and you MUST try it with toasted cheese or Welsh rarebit - delicious!

YIELD 4 1 lb Jars Read more... )
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1 medium red onion, thinly sliced
1/2 cup apple cider vinegar
1 cup warm water
1 tablespoon sugar
1 1/2 teaspoons Kosher salt
Read more... )

English pickled onions
Prep Time 12 hr Cook Time 5 mins Total Time12 hr 5 mins

Pickled onions are so incredibly easy to make and are a great snack to have on hand as they can also be used with so many other dishes. The hardest (well, most tedious) part to this recipe is peeling the pearl onions, but I do have a “Ginger Tip” for that in the recipe.

The onions must pickle for a few weeks so you must be patient (I know, it’s hard!). I’ve been asked a few times about using the traditional canning method of adding them to a water bath to seal. This I find this can make the onions lose their crunch and the crunch is the one of the best things about these onions. I find that just adding the hot vinegar into the jars is enough to seal and I do recommend storing them in a cool place or refrigerate. Once you have opened them after the pickling, store in the refrigerator for up to 3 months more. The results are a delicious, vinegary,slightly sweet onion with the perfect amount of crunch. They are ever so delectable as a burger topping with melted cheese or chopped up and added to salads. Enjoy!
Read more... )

Pickled onions by Sarah Cook

PREP: 15 MINS COOK: 5 MINS plus overnight soaking


500g small shallot
50g salt
500ml malt vinegar
200g clear honey

Read more... )


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