Mar. 18th, 2009

eternity112: (Default)
 OK, seeing as they were rather popular, I thought I should post the recipe for my double Carob cookies for you guys. The original recipe was for chocolate chip cookies from the Greenhouse Cook Book vol 5 (Buy it, buy it! It's from the Greenhouse centre on Bethell street, where you can sample these wonderful cookies!). Seeing as I've altered the hell out of it, and given them some advertising, I'm sure they won't mind me posting my version.

 Makes approx 24 - Time 30 Minutes

225g margarine (I use Pure Dairy Free Soya or Vitalite most of the time, Vitalite is probably the nicest, especially on toast and now Vegan, finally...)
250g unrefined demerera sugar (Fairtrade, or I will send out the Spiders to get you!)
1 tablespoon Molasses (I use Meridian organic Blackstrap Molasses from the Greenhouse, what they use in the original cookies)
2 teaspoons vanilla extract (Good vanilla extract at that, I use the Fairtrade organic stuff from the Greenhouse, which is £7.49 a bottle, but lasts forever, and unlike the crappy Supercook stuff actually tastes of vanilla, as I often ended up using double quantity of Supercook stuff to taste anything)
480g plain flour (I use half wholemeal, half white)
1 teaspoon salt
1 teaspoon bicarbonate of soda
20g Carob flour (You can buy it in Rainbow wholefood in a massive bag, which seems a whole lot less massive when you are addicted like me)
125g dairy free carob chips (Rainbow Wholefoods again)
75g of Raisins or chopped dates (I've had to soak my dates recently, I bought an Iranian bag by accident, please don't kill me Min!, and they are disgusting unless soaked, if you're dates are nice and fudge like, don't worry) You can alter the Fruit/Carob ratios to your liking.

1.  Preheat the oven to 108 degress C or Gas mark 4 (Though an oven thermometer is your friend with baking, your oven is lying to you! Do not believe it!).
2. Cream together marg and sugar until fluffy as a cloud! (Granted probably a very yellowy cloud).
3. Add molasses and vanilla, stir.
4. Add flour (sift first preferably, adding any wheat bran left in the sieve if using wholemeal), bicarb and salt, mix very well.
5. Fold in chocolate chips and fruit.
6. Press dough together with hands. Remove a tablespoon at a time and roll into a ball. Place onto greased trays (and a lot of them... I hope you have a big over!) and push down to make disc shapes, leaving 5cm between cookies.
7. Bake 10-15 minutes or until lightly browned.
8. Let cool on trays for 5 minutes (allows them to harden) and then place on cooling racks to dry.

eternity112: (Default)
 I got my tattoo a few days ago after staring longily at the featherless patch of my back where Ashs beautiful art was due to be. I wasn't sure what to expect pain wise, but Caitlin had me a little worried. It wasn't too bad though. The outline hurt a fair bit, but not unbearably so, and I could have fallen asleep in the colouring. The rush afterwards was great fun! I really do want more, but I'm not going to rush into anything. Anyway, here are some pictures (bear in mind it's still healing, and is probably a little shiny from the lotion stuff):

 The Cruxshadows shirt with the wing was purely a happy coincidence, though I may as well face the fact that this tattoo will probably turn into wings at least one day, but I want mine to be more bird like than the ones on my shirt.

I love it so much!

 Next for me is some new piercings I think. Right nostril and Tragus (partially so I can wear a Labret stud before my surgery on my jaw, after I will get a labret piercing, especially if I lose feeling in my lower lip from the surgery!). I'm even considering a navel piercing after LaughingBloodyMurder changed my mind about them being a somewhat tacky piercing by looking fantastic with one.

 Thank you again Min for coming to the studio with me!


eternity112: (Default)

June 2009


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