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PREP TIME 15 mins COOK TIME 45 mins TOTAL TIME 1 hour

Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Visit my blog for all the best rhubarb recipes on the internet.

Author: Mallory
Serves: 24 bars


For the crust
1 and ½ cups flour
¾ cup cold butter, cubed
¼ cup powdered sugar

For the filling
3 large eggs, beaten
2 cups white sugar, you may reduced this down to one cup if you prefer more tart dessert
½ cup flour
½ tsp salt
4 cups rhubarb, diced


Preheat oven to 350 F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.
While the crust is in the oven, mix together eggs, sugar, flour and salt.
Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 min or until the filling is set and no longer jiggly
Cool for 30 mins on the counter and the refrigerate until chilled before cutting into bars.

Rhubarb bars

Wild Pizza

Mar. 18th, 2018 08:39 pm
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Wild Pizza


>> Premade pizza shell or pita
>> 8 cups of wild greens (packed tightly)
>> 2 onions medium sized finely chopped
>> 3 tbsps. olive oil or butter
>> 1/2 cup sour cream
>> 1 egg
>> 1/4 teaspoon ground nutmeg
>> Pinch ground cloves
>> Pinch cayenne
>> 1/4 cup grated parmesan cheese
>> 2 cups grated mozzarella cheese


(Recommended greens include: plantain, dandelion, wild lettuce, garlic mustard and lamb’s quarters.)

Preheat oven to 450° F.

Chop greens and place in a small amount of water, boil until tender and wilted. Older greens may be boiled more than once in a change of water to lessen bitterness if desired. Drain well. Once cooled, squeeze out excess liquid.

Sauté onions in oil or butter until soft. Add in greens and sauté about 5 minutes.

In a bowl beat egg and sour cream. Add cloves, nutmeg, cayenne, parmesan cheese, sautéed onions and greens.

Spread evenly on premade pizza shell or pita, leaving a small border around the edge. Sprinkle mozzarella cheese on top. Cook for 15 minutes or when cheese starts to bubble.

Edible Wilds in Recipe: Broadleaf Plantain, Dandelion, Garlic Mustard, Lamb's Quarters
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Carrot Bacon Is the Vegan Side Dish of Your Dreams

Carrot bacon

Maybe you don’t eat meat. Or maybe you’re just cutting back on calories. In any case, you should never be deprived of bacon. So we found the solution.

Introducing carrot bacon. This vegan side dish is a total game changer. We first saw it on food blog Miss Marzipan, and we’re officially hooked. Here’s how to make it at home.

What you need: 2 servings

a large carrot
1 tablespoon olive oil
a dash of ground sweet paprika
sea salt


Step 1: Preheat the oven to 350°F.

Step 2: Use a veggie peeler to cut the carrot into thin, bacon-like slices.

Step 3: In a medium bowl, coat the carrot strips in olive oil.

Step 4: Add the carrot slices to the bowl and mix until fully coated.

Step 5: Place the carrots on a cookie sheet lined with parchment paper, making sure the strips don't overlap.

Step 6: Bake for 10 to 15 minutes, then flip the strips over and cook for an additional 10 to 15 minutes, checking periodically to make sure they are cooking evenly. If you like them extra crispy, turn the oven down to 300°F and cook for an additional 10 minutes.

Step 7: Season the carrot bacon with paprika and salt, to taste.

The result? Salty-sweet, crunchy-chewy “bacon.” (But it’s good for you, so have seconds.)
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Red Lentil Soup with North African Spices
Pair this soup with a salad and bread for lunch or a light supper.


4 tablespoons unsalted butter
1 large onion, chopped fine
Salt and pepper
¾ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
Pinch cayenne
1 tablespoon tomato paste
1 garlic clove, minced
4 cups chicken broth
2 cups water
10½ ounces (1 1/2 cups) red lentils, picked over and rinsed
2 tablespoons lemon juice, plus extra for seasoning
1½ teaspoons dried mint, crumbled
1 teaspoon paprika
¼ cup chopped fresh cilantro


1. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.

2. Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.)

3. Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.

Whisk Away
Red lentils, which have had their skins removed, cook in just 15 minutes. Even better, they soften so completely that they can be whisked into a puree, no blender needed.


Red lentils cook quickly into a nubbly puree, but their mild flavor requires a bit of embellishment. We start by sautéing onions in butter and use the warm mixture to bloom some fragrant North African spices. Tomato paste and garlic complete the base before the addition of the lentils, and a mix of chicken broth and water gives the soup a full, rounded character. After only 15 minutes of cooking, the lentils are soft enough to be pureed with a whisk. A generous dose of lemon juice brings the flavors into focus, and a drizzle of spice-infused butter and a sprinkle of fresh cilantro complete the transformation of commonplace ingredients into an exotic yet comforting soup./i
red lentil soup
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Hurricane Ophelia 2017

Will Hurricane Ophelia hit Britain?

Hurricane Ophelia is predicted to hit Britain early next week.

The storm was upgraded to a category one hurricane on the night of Wednesday October 11 – making it the tenth hurricane of the 2017 Atlantic season.

It was then upgraded again to a category two storm on the following night as it continued to strengthen.

It is currently just over 600 miles south-west of the Portuguese Azore islands, whipping up 105mph winds as it trundles eastwards, according to the US National Hurricane Centre.

The storm is moving along at a speed of seven miles an hour but it is forecast to significantly pick up pace.

But Ophelia will not be at hurricane status by the time it reaches the UK, as our waters are not warm enough to sustain it at that strength.

It is expected to weaken somewhat Friday night but remain a hurricane for the next couple of days.

Met Office forecaster Alex Burkhill said on Thursday: "Ophelia became a hurricane overnight and the forecast track takes it eastwards towards Iberia for the weekend.

"After that, indications are that by that point it will then have weakened and be no longer a hurricane or tropical storm – it will be extratropical.

"But then it will continue its way towards the British Isles, probably reaching us very early next week."

Ophelia’s arrival will coincide with the 30th anniversary of the Great Storm of 1987, which hit southern England overnight on October 15.Read more... )
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Coffee Doughnuts with Coffee Glaze

coffee donuts

Cold brew concentrate lends robust coffee flavor to these crispy cake doughnuts. In the Epi test kitchen, we're partial to New Orleans-style brews, such as Grady's, which—blended with chicory—are super smooth and lightly sweet.

YIELD Makes 12 doughnuts ACTIVE TIME 45 minutes TOTAL TIME 1 hour, 10 minutes


2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 large egg, room temperature
1/3 cup buttermilk
2 tablespoons High Brew cold brew coffee concentrate
2 quarts canola oil (for frying)

For the Coffee Glaze:
1 cup powdered sugar
2 tablespoons High Brew cold brew coffee concentrate

Special equipment:
3" round cutter, 1" round cutter, deep-fry thermometer


Make the doughnuts:
Combine flour, baking powder, baking soda, and salt in a large bowl.

Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.

Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.

Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.

Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.

Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2–3 minutes.

Make the Coffee Glaze:
1. Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.

Quick Tip – If you don’t drink coffee, you can use a chocolate substitute, like Choffy.
charisstoma: (Default)
Meep, I'm sure there's no calories or fat in this.

Chocolate Pudding Dump Cake
(adapted from Eat, Live, Run)

chocolate dump cake

“A few notes: Adapt this as you like… vary the flavors of chips on top, maybe use a vanilla cake mix and vanilla pudding… or strawberry… or pumpkin?  The possibilities are endless! 
Note too - eggless

-makes one 9-by-13-inch cake

1 boxed chocolate cake mix (I recommend Duncan Hines Dark Chocolate Fudge Moist Deluxe)
1 small box (3.4oz) of instant chocolate pudding (I used Jell-O Instant Chocolate)
1 1/2 cups Hershey semi-sweet chocolate chips
1 1/2 cups milk

 Preheat oven to 350 degrees F.  Lightly coat a 9-by-13-inch pan/dish with nonstick spray and set aside.

In a large bowl, whisk the milk and pudding mix together and allow to sit for two minutes to thicken.  Add dry cake mix and stir with rubber spatula until combined and no streaks of dry mix are visible.  Batter will be quite thick!

Pour batter into prepared pan and spread evenly.  Sprinkle with chocolate chips.  Bake 30 minutes, or until toothpick inserted in center comes out clean.  Cool completely on wire rack.
charisstoma: (Default)
This has a recipe for a cake done this way. It's 635 calories per slice.
One person commented: baked it as a sheet cake (only 30 minutes in the oven). I poured about 2/3 of the batter in the sheet pan, then spooned the swirl on, then added the rest of the batter, making swirls with a fork to spread it evenly. Turned out great. I skipped the crumble and the glaze.

The Coffee Cake That Actually Tastes Like Coffee

Why is it called coffee cake if it doesn't taste like coffee? Seriously, I've always found that kind of confusing—though I do take things too literally sometimes. But it's not just that coffee cake sounds like it's flavored with coffee. It's that coffee cake actually should be flavored with coffee. After all, the rich, deep flavor of coffee goes with so many other ingredients that are right at home in coffee cake, like sweet spices and rich chocolate. So I decided to create a coffee cake that truly deserves its name.

For the ultimate coffee-flavored coffee cake, I wanted the coffee flavor to shine in as many ways as possible. After baking a slew of versions in the Epicurious Test Kitchen, we discovered that we needed three different forms of coffee used in five different ways to get the cake right where we wanted it: Bursting with rich, sweet, coffee flavor that's highlighted by a trio of contrasting textures. Here's how we made it happen:

Bakers know that that the easiest way to get coffee flavor into a baked good is to add instant espresso powder to the batter. But it turns out that espresso powder alone doesn't give the fullest flavor: you need a little bit of spice to bring out the coffee flavor. Add some cinnamon and a hint of cardamom and you play up the coffee flavor in a wonderful new way. Once we figured that out, the cake still didn't quite taste like coffee though, so we replaced some of the liquid in the batter with extra-strong brewed coffee and finally the finished cake batter tasted like coffee, smelled like coffee, and even gave our taste testers a little caffeine buzz. Adding brewed coffee does something wonderful to the texture of the cake, too: it's more moist and dense—one of our editors even called it "pudding-like."

Chocolate and coffee are always a good combination. Chocolate in coffee-flavored cake is an even better combination—decadent and indulgent like a mocha latte. So we melted semisweet chocolate, butter, and more extra-strong brewed coffee and layered it between the batter before baking to create two dark mocha swirls in the cake. Then, we put pecans in the mocha swirl to give it extra crunch and a touch of nutty sweetness.

Coffee cake is always better with a crunchy crumb topping. For the ultimate coffee-flavored cake coffee cake, it stands to reason that the crumb topping has to have some coffee flavor in it too. Here's where the instant espresso powder comes in again. We mixed more of it into the crumb mixture to add another caffeine hit to the cake.

By the time the cake was finished, we'd already used two different kinds of coffee in four different ways. But even though we risked overkill, we thought the cake needed one more touch of coffee. So we created a glaze that looks and tastes a bit like the foam on a creamy latte, combining sour cream and confectioners' sugar with a bit of coffee liqueur. The extra-concentrated flavor of coffee in the booze enlivens the coffee character of the cake and carries the scent straight to your nose, just like a freshly brewed cup of joe.
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14 serving 272 calories


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2 Tablespoons cocoa powder dissolved in 1 1/2 Tablespoons hot water
2 Tablespoons instant espresso powder dissolved in 1 Tablespoon hot water
For the Glaze
1 1/2 teaspoons instant espresso powder
2-3 Tablespoons strong brewed coffee
3/4 cup confectioners' sugar, sifted


Put a rack in the middle of the oven and preheat to 350 degrees F. Generously butter and flour 8- inch (6 cup) Bundt pan. Whisk together flour, baking powder, baking soda and salt in a bowl. Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition, then beat in the vanilla. Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated. Transfer about one third of the batter to a small bowl. Add espresso mixture and stir until combined. Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined. Spoon all three batters into the Bundt pan, alternating so each flavor is distributed through the pan. Bake until cake is golden, or until a wooden spoon inserted in the center comes out clean, 55 to 60 minutes. Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely. Glaze: Stir together espresso powder and 2 tablespoons coffee in a bowl until powder is dissolved. Add confectioners' sugar and stir until well combined. If glaze is not pourable, thin with remaining coffee if necessary. Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving. (This recipe can be doubled and baked in a 10- inch (12 cup) Bundt pan. Increase the baking time to about 1 hour.)


Calories 272 per serving (14 servings)
Carbohydrates 34 g(11%)
Fat 14 g(21%)
Saturated Fat 8 g(42%)
Polyunsaturated Fat 1 g
Monounsaturated Fat 4 g
Protein 3 g(6%)
Sodium 133 mg(6%)
Cholestero l61 mg(20%)
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And Meep said: Makes me wonder what happens when a demon is after someone whose not interested, because the power and support are all with the demons here.

Master List -
The Blue Door

Title: Enter Silas
Part 8 – Trust -
Author: charisstoma
Word Count: 1928

His cousin had been silent for too long.

Born on the same day, they’d grown up together, shared the same great- great grandmother whose grandchildren, twin girls, had married twin brothers. Needless to say the family was close.

He and Fern touched base with each other several days a week and she’d been unreachable for too long. Last time she’d contacted him, she’d mentioned needing to do another banishment of a demon. He shook his head. He might have to do an extraction from the Demon Plane if what he thought had happened had happened. With luck she wasn’t mated yet. An uneasy dread crept up his spine when he considered if he was too late. If she didn’t like how things turned out, the repercussions could rattle the discrete diplomatic arrangements the Demon Plane had in place.

He turned off the car and sat staring at the place Fern had rented. The lights were on. That might be a good sign or she was taken during the night and never got a chance to turn them off.

“Okay. Staying in the car isn’t going to get any answers,” Silas told himself. Read more... )

Next - Part 10- Pumpernickel -
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Lemon cake served with a goats’ cheese cream, lemon curd, sugared almonds and roasted rhubarb

Lemon cake served with a goats’ cheese cream, lemon curd, sugared almonds and roasted rhubarb


For the lemon cake
75g/2½oz unsalted butter, plus extra for greasing
3 medium free range eggs
2 lemons, zest and juice only
200g/7oz caster sugar
75g/2½oz crème fraîche
150g/5½oz plain flour
1 tsp baking powder

For the glaze
75g/2½oz icing sugar
1 lemon, juice only

For the lemon cake, preheat the oven to 180C/170C Fan/Gas 3. Grease and line a 20cm/8in square cake tin.

Melt the butter and set aside to cool slightly. Put the eggs, lemon juice and sugar in a bowl. Using an electric whisk, beat until the sugar is dissolved. Whisk in the butter and crème fraiche. Sift the flour and baking powder over the top and gently fold in. Stir in the lemon zest and spoon into the prepared tin.

Bake for 45-60 minutes, or until golden-brown and risen (the cake will split along the top). Put the cake on a wire rack to cool for 10 minutes before removing from the tin. Place a tray or a piece of baking paper underneath the rack.

For the glaze, whisk the icing sugar and lemon juice together in a bowl then pour over the still warm cake. Remove the tray or paper from underneath the cake and pour any excess back over the cake. Allow to cool before serving.
For the roasted rhubarb
300g/10½oz rhubarb, cut in 2cm/¾in pieces
1 tbsp caster sugar
1 orange, juice only

For the roasted rhubarb, preheat the oven to 200C/180C Fan/Gas 6.

Arrange the rhubarb in a single layer in a roasting tin. Sprinkle over the sugar and drizzle over the orange juice. Roast for 8-12 minutes, or until just tender.
For the lemon curd
4 lemons, zest and juice
110g/4oz butter
175g/6oz caster sugar
4 free-range eggs, beaten

For the lemon curd, put a heatproof bowl over a pan a gently simmering water (don’t let the bowl touch the water). Put the lemon zest, juice, butter and sugar in the bowl and whisk occasionally until the sugar is completely dissolved. Beat in the eggs and whisk until thickened and cooked through. Remove from the heat and allow to cool completely.

For the goats’ cheese cream
110g/4oz mild soft goats' cheese
50ml/2fl oz double cream
2 tbsp icing sugar

For the goat’s cheese cream, put all the ingredients in a bowl and mix well.
To serve
100g/3½oz candied almonds
4 tbsp lemon balm leaves or baby basil leaves

For the sugared almonds, preheat the oven to 130C/110C Fan/Gas 1 and line a baking tray with baking paper.

To serve
Cut the cake into cubes or small slices and arrange on serving plates. Dress the plate with lemon curd, roasted rhubarb, goats’ cheese cream, sugared almonds and lemon balm or baby basil leaves.
charisstoma: (Default)
Title: Attention Deficit Distraction
Author: charisstoma
Word count: 243

Drat it. Carefully she lifted the mirror from the altar like vanity as if it were an offering, supporting the silvery polished surface from below and not touching its reflective portion. Too much work went into keeping the mirror clear, bright and perfect. Turning the mirror towards the demon, she said, “See yourself and go, return from where you came and never leave that place.”

The demon laughed, his eyes glowing. “You think you can banish me from this plane before I plant myself in you?”

Her smile answered and made him pause. Sweeping out his hand as if to strike the impediment to his desire, he made the mistake of looking.

His denial slowly vanished as the mirror rapidly sucked him in and through. Some day she resolved, replacing the mirror in its spot as carefully as she’d picked it up.; she would scry where the various ones went when so banished. One could only live so long before curiosity became too strong.

Turning back to the monitor, set onto the back of the vanity, her fingers found the keyboard and she let the internet suck her in. There was scrying and there was informational scrying. Her smile broadened, research, scrying through a monitor was called research. The fiction she was working on was sorely in need of researching. Now where was that photo of the door that seemed to have an eye in the center of its organic exterior. She shuddered.

Part 2 -
It's Magic

meep door prompt
charisstoma: (Default)
Title: Dragon U. Part 4
Part 3 -
Author: charisstoma
Word count: 949

“Finally, just you and me.”

Damien looked up at his now official mate. “Not just you and me, is it?” He patted his so far flat belly.


“Horton Mace Drakekin, do not lie to me. You planned this. You knew what would probably happen.”

“Still sorry. My… um acquisitive instincts kicked in. It wasn’t fair, I know, but when you find a treasure, one the dragon spirits throw in your way, you grab and make sure they are bonded to you. Instincts don’t always play nice or think first.”

“I’m a treasure?”

“My treasure,” Horry purred nuzzling behind Damien’s ear.

“Ooooooh,” Damien shivered, then paused to say more sharply, “Stop that! I’m still upset and that makes me want to curl into your arms and snuggle.”

“Are you sorry to be my mate?” If anything would make Damien’s heart clench it was the uncertain regret in Horry’s voice.

‘Being mated to you, NO! Being pregnant so soon when we’ve not had hardly any time to get to know each other…” more quietly, “yes.”

“Sorry. My sweet love, my sweet demon, my very own.” Kisses punctuated each endearment.

“I love you too, you know, you acquisitive dragon.”

“Shhh, I love you and we’ll work things out. First, try some of this.”

“What is it?” Damien looked at the potted plant in Horry’s hand suspiciously.

“Well, the name is Huernia schneideriana but the common name is Red Dragon Flower. It’s a gift from my mother who swears it will ease the effects of pregnancy providing it’s a dragon bun in your oven.”

Damien’s eyebrow went up, “’Dragon bun’ in my oven?”

Horry grinned. “Well it could be a demonic bun but chances are, since I’m the father, that it’ll be a dragon.”Read more... )

red dragon flower


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