kitchen witch recipes

[ravendarkforestwitch]

🔮🌿LAVENDER TEA BREAD🌿🔮

INGREDIENTS Lavender Cake: ¾ cup milk 3 tablespoons finely chopped fresh lavender 6 tablespoons butter, softened 1 cup white sugar 2 eggs 2 cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt

Lavender Glaze: ½ cup milk 1 tablespoon dried lavender buds 1 cup confectioner’s sugar

PREPARATION Cake: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.

Lavender Glaze: Place the milk in a saucepan over medium heat. When it starts to boil, take the pan off the heat and add the dried lavender buds. Let the mixture steep for 5-8 minutes, then strain the milk Whisk it into the sugar, a tablespoon at a time, until you get a smooth and opaque glaze. Pour or spoon over the cooled loaf.

[white-z0mbie]

👻 hey if you post about any of these then like/reblog/reply or send me an ask and I’ll follow! 👻

☠ curses/hexes

🦇 kitchen witch stuff

☠ crystals

🦇 diy gifts/witchy aesthetic things to make

☠ sabbats

🦇 mild vulture culture

☠ ghosts/spirit work

🦇 tarot

☠ ouija experiences/tips/aesthetic

🦇 storm witch stuff

☠ herbalism

🦇 any kind of spells/rituals

☠ altars

[thepisceanwitch]

Fresh Apple Autumn Cake with Honey-Cinnamon Glaze

It’s fall y’all, and while for some that means pumpkin spice season, but for me it means apple season! This cake is great for a Mabon or Samhain feast, and isn’t too complicated to make. Let’s get to it!

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[orriculum]

homemade rose water 🌹

🌹 gather organic / pesticide-free roses and distilled water

🌹 remove petals and rinse them off gently

🌹 in a pot on the stove, pour in just enough water to cover the petals

🌹 cover and let simmer for 30 minutes, stir gently and remove petals

🌹 let cool before bottling, stores up to 2 weeks in the fridge

[phynxrizng]

SOME TRADITIONAL SAMHAIN RECIPES

Samhain (Oct 31) Food and Drink of Samhain: Turnips, apples and apple cider, gourds, nuts, mulled wines, beef, pork, poultry, ale, bram brack (dark loaf or cake made with dried fruit), corn, mugwort tea, pumpkin, squash, and colcannon Boxty Cakes

1 C. raw, grated potato 1 C. cooked mashed potatos (leftover is fine) 1 onion, minced fine (optional – for savory boxty pancakes) 1 C. all-purpose flour 1 tsp. baking powder1 tsp. salt 1 egg, beaten 1 C. buttermilk 2 tbsp. butter

In a med. mixing bowl, combine the grated potato, onion (if using), and buttermilk (this keeps the potato from discoloring). In a large mixing bowl, sift together flour, salt, and baking powder. Add grated potato mixture, egg, and mashed potato. Mix well. Batter should be about the texture of thick pancake batter. Add additional flour or buttermilk if necessary. Melt butter in a heavy skillet or on a griddle.Over medium heat, drop large spoonfuls of boxty batter into skillet, making approximately 6" pancakes. Brown well on both sides. Cheesy Potatoes

12 medium potatoes, peeled, cooked & roughly mashed 2 Eggs; well beaten 250g Cream cheese, softened 1 teaspoon Salt ¼ cup Butter Pepper ½ cup Sour cream ¼ slice Green onions ½ cup Milk ½ cup grated tasty cheese Mix potatoes with remaining ingredients. Mix well, but lightly; do not whip! Place in a greased 20cm round casserole dish and bake in a preheated 150°C oven for approx 45 minutes. Colcannon

1 lb. of cabbage or kale, cooked 1 lb. potatoes, cubed and boiled until tender 2 leeks, cleaned well and chopped, or green onions 1 C. whole milk or light cream ½ C. butter, melted salt and pepper, to taste pinch of ground mace (optional)

Boil kale or cabbage in lightly salted water until tender. Chop. Bring milk or cream to a simmer in a medium saucepan. Add leeks and cook until soft. Drain potatoes, add salt and pepper to taste (and optional mace). Beat until fluffy. Return potatoes to pot over a low flame. Add milk with leeks. Beat in cooked kale or cabbage until green and fluffy. Remove from heat and serve.

Optional: Make a well in the middle of each portion and divide butter evenly among servings, filling each well. Dip each bite of colcannon in butter before eating. Cream Cheese Potato Pie

1 egg, beaten 1 10 oz package cream cheese, softened 3 cups mashed potatoes 1/3 cup milk 1/3 cup Italian bread crumbs 2 Tablespoons sweet basil ¾ Teaspoon garlic salt ½ cup shredded cheese

Stir egg and cream cheese together until well mixed. Cream potatoes and milk together. Add both these mixtures to the same bowl, along with bread crumbs and spices. Mix until creamy and smooth. Turn into greased 8-inch pie pan and smooth out evenly. You can also choose to make a nice pie crust to line the pan with, but it’s just as good without the crust. Bake at 350 degrees for 30 minutes until pie puffs up a little and starts to brown slightly. Remove from oven, top with shredded cheese, and allow to cool before serving.

Fairy Spice Cakes These delicious cakes are best left in the garden for the Elemental Folk on nights of Wiccan significance, such as Samhain or Lammas.

½ cup sweet Muscat wine 2 tablespoons fine brown sugar 1 large egg ⅔ cup flour ½ teaspoon poppy seeds ⅛ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg ⅛ teaspoon salt Sunflower oil for frying

Mix the egg and the Muscat wine in a bowl. In a smaller bowl, mix together the flour, poppy seeds, cinnamon, sugar and salt. Stir this into the egg mixture. Let it stand for about ½ hour. Combine the nutmeg and honey in a small bowl. Heat some oil in a frying pan (about ½ inch in the bottom) until it’s hot. Drop the batter into the oil one generous spoonful each time and fry until golden. Place on paper towels to drain and then dip into the honey mix. Delicious!

Golden Herb Rolls

2/3 cup milk ½ cup (1 stick) butter or margarine ¼ cup water 4 cups all-purpose flour, divided 1/3 cup granulated sugar 1 package quick-rising yeast 2 teaspoons dried savory leaves, crushed 1 teaspoon salt ¾ teaspoon dried thyme leaves, crushed ½ teaspoon dried dill weed, crushed 1 cup canned pumpkin 4 eggs, divided 2 tablespoons sesame seeds

Preheat oven to 350 degrees F. Grease 20 to 24 muffin cups. Combine milk, butter and water in small saucepan; heat until butter is melted. If necessary, cool to 120º F. to 130º F. Combine 3 cups flour, sugar, yeast, savory, salt, thyme and dill in large mixer bowl. Add milk mixture and pumpkin; beat for 2 minutes. Stir in 3 eggs and remaining flour. Cover; let rise in warm, draft-free place for 10 minutes or until doubled. Spoon into prepared muffin cups, filling ½ to ¾ full. Cover; let rise in warm, draft-free place for 30 to 40 minutes or until doubled. Beat remaining egg and brush on top of rolls; sprinkle with sesame seeds. Bake for 30 to 40 minutes or until rolls are golden and sound hollow when tapped. Remove from pans; serve warm or cool on wire rack.

Great Aunt Gladys Pumpkin Bread

3 1/3 cups flour 3 cups sugar 1 Teaspoon Cinnamon 1 Teaspoon Nutmeg Pinch powdered Cloves 1 ½ Teaspoons Salt 2 Teaspoons Baking powder

+ NOTE: Dry roasting the herbs in a pan for a few mins, just until you can smell them, with give you a MUCH more flavorful end result

4 Eggs 1 cup Vegetable oil 2/3 cup Water 1 15 oz Can of Pumpkin Or you can roast or boil fresh pumpkin 15 oz 1 cup walnuts or Pecans (optional)

* Mix *

Beat wet ingredients, eggs, add oil and water. In another bowl mix dry ingredients, flour, sugar, salt and spices. Make a well of the dry and gradually add wet ingredients. Mix and pour into greased loaf pans (pound cake size) Preheated oven at 350 for 1 hour. Yields 2 -3 breads Hallowmass Cakes

½ cup vegetable oil 4 ounces unsweetened baking chocolate, melted 2 cup granulated sugar 4 eggs 2 teaspoon vanilla 2 cups cake flour, sifted 2 teaspoon baking powder ½ teaspoon salt 1 cup confectioner’s sugar

In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar. Blend in eggs, one at a time, stirring well after each addition. Add vanilla. Stir in flour, baking powder, and salt into oil mixture. Chill for several hours or overnight.

Preheat oven to 350 degrees F Roll about a Tablespoon of dough into a ball. Drop balls into confectioners’ sugar, and roll until coated. Place balls about 2 inches apart on a greased baking sheet. Bake for 10-12 min. The cakes should be a soft and the edges should be firm. Do not overbake; they burn easily. Makes about 3 doz

Harvest Scalloped Corn

2 cups whole kernal corn, frozen 2 cups potato chunks, peeled 2 cups broccoli florets ½ cup thinly sliced celery 1 cup Italian bread crums 1 ½ cups sour cream 2 eggs, beaten ½ cup milk 1 teaspoon garlic powder ¼ cup shredded carrots sea salt to taste

Combine corn, potatoes, broccoli and celery. Pour into greased rectangular baking pan. Sprinkle bread crumbs over vegetables. Beat eggs, sour cream, milk and garlic together. Pour over vegetable mixture. Bake at 350 degrees for 35 to 40 minutes, until set in the center.

Irish Potatoes

12 medium potatoes, peeled, cooked & mashed 2 Eggs; well beaten 8 ounces Cream cheese, softened 1 teaspoon Salt ¼ cup Butter Pepper ½ cup Sour cream ¼ slice Green onions ½ cup Milk

Mix potatoes with remaining ingredients. Mix well, but lightly; do not whip! Place in a greased 9~ round casserole and bake in a preheated oven for 45 minutes.

Oven Hash

1 cup coarsely ground beef 1 cup coarsely ground potatoes ¼ cup coarsely ground onion ¼ cup snipped fresh parsley 2 tsp. Worcestershire sauce 1- 6oz can evaporated milk ¼ cup fine dry bread crumbs 1 tbs. butter/margarine melted

In frying pan, combine and cook beef, potatoes, onion, parsley, and Worcestershire sauce, and evaporated milk. Remove from heat and turn out into a 1 qt casserole dish. Mix bread crumbs with melted butter/margarine and sprinkle on top. Bake in oven at 350 degrees for 30 minutes. Makes 4 servings.

Pumpkin-Cider Bread

2 cups pureed pumpkin 1 tbsp cinnamon 2 tbsp sugar 1 tbsp nutmeg 2 cups of flour, and then enough to keep the consistency just right 2 tblspns dry yeast dissolved in ½ cup warm water 1 tblspn salt 2 tblspns vegetable oil 1/3 to ½ cup molasses 2 cups of fresh cider

Combine cinnamon, sugar and nutmeg with the pureed pumpkin. Combine salt and 2 cups of flour. Add the cider, yeast mix and all other ingredients. Add more flour if necessary. Pour the dough to a lightly greased bowl, cover it with a cloth or plastic wrap, and let it in rise about 45 minutes, until it’s doubled in size in a warm place. Punch down the dough and turn it out onto a floured surfact. Roll the dough into a long strip and then roll it up jellyroll style to fit into the bread pan. Place in a greased pan and let rise until doubled again. Bake at 400 degrees F for 50-60 minutes until brown and done, when a fork comes out clean.

Pumpkin Muffins

1 c Unbleached Flour, Sifted 2 t Baking Powder ¼ t Salt ¼ t Ground Cinnamon ¼ c Vegetable Shortening 2/3 c Sugar 1 ea Large Egg ½ c Canned, Mashed Pumpkin 2 T Milk

Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon batter into paper-lined 2 ½-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.

(These are my personal favorite~)

Pumpkin Muffins

2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 stick butter or margarine, softened ½ cup sugar 2 eggs ½ cup buttermilk 2/3 cup cooked, mashed pumpkin ¼ cup brown sugar 2 tablespoons molasses ½ teaspoon cinnamon ½ teaspoon ginger ½ teaspoon ground cloves or allspice

In small bowl, sift together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat butter and sugar until fluffy and pale. Beat in eggs and buttermilk until well-blended. Add flour mixture to form a batter. Preheat oven to 375ºF. In medium bowl, mix pumpkin, brown sugar, molasses, cinnamon, ginger, and cloves until well-blended. Stir into the batter. Ladle batter into 12 2 ½-inch greased muffin cups and bake for 15-17 minutes. Cool for 5 minutes, then cool on rack.

Yield: 1 dozen Remembrance Cookies

These cookies can be made on Hallow’s Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths–or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritul, but it need not be.

1 ½ c. powdered sugar 1 c. butter or margarine (softened) 1 egg 2 t. vanilla 1 t. almond extract 2 ½ c. all purpose flour 1 t. baking soda 1 t. cream of tartar 1 ½ T. chopped rosemary

Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes. Samhain Cakes

½ c veg. oil 4 sq unsweetened chocolate (4 oz) melted 2 cups granulated sugar 4 eggs 2 tsp vanilla 2 cups pastry flour (not hard, sifted or cake flour) 2 tsp baking powder ½ tsp salt 1 cup confectioner’s sugar

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours to overnight. Heat oven to 350 deg F [175 deg C]. Roll about a tablespoon of dough into a ball (yes, it’s messy). Drop balls into confectioner’s sugar & roll around until coated. Place about 2 inches apart on greased baking sheet. Bake 10-12 min. They will be a little soft but should not be mushy. Edges should be firm. Don’t overbake—these burn easily. Makes about 3 dozen

Samhain Meat Pie

1 bay leaf 10 bacon slices 2 leeks or onionschopped into 1 inch pieces 3 carrots chopped into 1 inch pieces 1 chicken, cut into serving portions 3 TBS chopped parsley 3 sliced potatoes, peeled or not 1 TBS red wine vinegar 2 cloves garlic, optional

Place the bay leaf into the bottom of a Dutch oven or cauldron. (You will need a lid.) Place half the bacon over the leaf and cover with half of the mushrooms, leeks and carrots. Place the meat pieces atop the vegetables and then cover with the rest of the mushrooms, leeks and carrots. Season to taste, adding half of the chopped parsley, and one of the crushed garlic cloves. (Extra water or broth can be added if thought necessary, just not too much.) Place the potatoes on top of everything else. Add a bit more salt and pepper, the rest of the garlic and parsley. Place the rest of the bacon over this and pour the red wine vinegar over them. Place a tight lid on the pot and cook in the oven at 325 degrees for two hours. Do not check inside too often, as it will dry out the meat. Be sure to discard the bay leaf Samhain Pasta

1 cup chopped onion 3 tablespoons butter ½ teaspoon salt 1/3 teaspoon pepper 1 cup cooking wine 1 ½ cups heavy cream 1 teaspoon chopped bay leaf 1 teaspoon celery seed 1 teaspoon dried thyme 6 ounces fettuccine, cooked

Sauté the mushrooms and onions in the butter until tender. Add the salt, pepper, and wine; simmer over low heat until the mixture is reduced by half, about 5 minutes. Stir in the cream, bay leaf, celery seed, and thyme. Bring to a low boil. Pour over pasta.

Autumn Butter

¼ cup firmly packed brown sugar 1 tsp pumpkin pie spice ¼ cup whipping cream 1 cup butter, softened

Mix all ingredients until well blended. Spread onto your favorite muffins, quick bread, sweet crackers, or drop a dollop onto morning pancakes.

Cinnamon Butter

2 sticks butter ½ cup brown sugar 1 tsp cinnamon

Combine all ingredients and mix well. Serve over sweet bread, muffins, or morning waffles. Store tightly covered in the refrigerator.

Pumpkin Pie Spice Butter

4 tbsp (½ stick) unsalted butter, softened 4 tbsp canned pumpkin puree 1 tsp brown sugar 1 tsp cinnamon 1/8 tsp ground cloves 1/8 tsp ground ginger 1/8 tsp freshly grated or dried nutmeg 1/8 tsp salt

Combine all ingredients and mix well. Keep tightly covered in the refrigerator up to three weeks.

* ½ teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg.

Raspberry Butter

1 cup raspberries 2 tablespoons water 1 tablespoon sugar ½ cup butter, at room temperature 2 tablespoons powdered sugar 1 teaspoon blackberry liqueur ¼ teaspoon lemon juice

Boil raspberries, water and sugar in a small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove seeds. Cool. Process with remaining ingredients until smooth and well mixed. Can be prepared one day ahead. Cover and chill. Bring to room temperature and stir before serving. Pumpkin Marble Cheesecake Servings: 10

1 ½ c Gingersnap Crumbs ½ c Finely Chopped Pecans 1/3 c Margarine, Melted 16 oz Cream Cheese, Softened ¾ c Sugar 1 t Vanilla 3 ea Eggs 1 c Canned Pumpkin ¾ t Cinnamon ¼ t Ground Nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 ½-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, ½ c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Quickie Shortbread Soul Cakes

1 stick of butter, softened 4 Tbs sugar 1 ½ C flour

Cream together the butter and sugar. Use a flour sifter to add the flour to the bowl, and mix until it’s smooth. Divide the dough into two parts, and shape each half into a flat circle about half an inch thick. Put them on an ungreased baking sheet (baking stones are really nice for this) and poke lines with the tines of a fork, making eight separate wedges in each cake. Bake for 25 minutes or until light brown at 350 degrees.

Buttery Soul Cakes

Two sticks butter, softened 3 ½ C flour, sifted 1 C sugar ½ tsp. nutmeg & saffron 1 tsp each cinnamon & allspice 2 eggs 2 tsp malt vinegar Powdered sugar

Cut the butter into the flour with a large fork. Mix in the sugar, nutmeg, saffron, cinammon and allspice. Lightly beat eggs, and add to flour mixture. Add malt vinegar. Mix until you have a stiff dough. Knead for a while, then roll out until ¼" thick. Use a floured glass to cut out 3" circles. Place on greased baking sheet and bake 25 minutes at 350 degrees. Sprinkle with powdered sugar while the cakes are still warm.

Irish Cakes

4 C flour 1 pkt active dry yeast 1 C milk 2 Tbs butter ½ tsp each cinnamon & salt ¾ C sugar ½ C lemon zest 1 ¼ C golden raisins

Cream yeast with 1 tsp sugar & 1 tsp milk, let it get frothy. Blend flour, spices, & salt together, then cut in butter. Add the rest of the sugar to the flour mix and blend. Add milk & beaten egg onto the yeast mixture; combine with flour mixture. Beat until stiff.

Fold in raisins and zest, cover with a damp cloth and let rise. Divide in two, place each half in greased 7" round pan. Cover, let rise again for 30 minutes. Bake 1 hour at 400 degrees.

Cookies

100 g butter 100 g fine white sugar 3 eggyolks ½ pound plain white flour 1 teaspoon mixed spices 40 g raisins or sultanas milk

Melt the butter in a microwave, then stir in sugar until you have a smooth, creamy mixture. Stir in the eggyolk, again aiming for smoothness.

Add flour and spices, stir and mix well, then add raisins. Add enough milk (slowly!) until you have a soft but still formable dough.

Form this dough into round, flat cookies with around 4 inches diameter and slightly less than an inch of thickness, arranging those on a greased baking tray. Then “carve” decorations into the cookies with a blunt knife - try Celtic spiral designs for that extra effect.

Bake the cookies at 180 degrees Celsius (360 Fahrenheit) for ten to fifteen minutes until golden brown.

[notyourmothersspellbook]

Apple Butter Recipe

Apple season is coming into full swing where I’m at so we bought a peck and we’re spending the morning making apple butter, which is magical in its own way if you’ve never had it. Just wanted to share the recipe here. 

Apple Butter:

Yields 3 pints

Ingredients:

4 lbs – 16 medium apples (tart)

4 cups sugar

2 tsp. cinnamon

¼ tsp. clove

Directions:

1.    Peel and slice apples.

2.    Cook apples in 2 cups water – until able to mash with potato masher.

3.    Add spices. Cook slowly till pools on spoon – (doesn’t slide off) will be thick –

*If canning to store – process 10 minutes in water bath. Bring water to boil – make sure water covers jars. Wash jars in scalding hot water. Leave jars in hot water until ready to use. Heat lids in pot of water – do not boil. Put apple butter in jars – wipe top of jar mouth – put lid on just until tight. Water bath.

*If not canning, just reduce ingredients and store in fridge.

[witchoncampus]

A Spell to Sweeten a Lover

So let’s get something straight: I hate arguing with my boyfriend. It stresses me out and makes me feel shitty. But sometimes, we’re both having a bad week and can’t help getting on each other’s cases about the smallest thing. And it is tiring, let me tell you. This spell is to help you and a partner cut down on the sass and get back to the love. It has the added benefit of being a delicious smoothie. 

There are two ways to do this. The first is quite simple. Make a normal strawberry smoothie and focus on your intent. Do whatever is is you like to make it witchy, such as burning an incense while it blends, have a rose quartz in your hand, say some magic words: whatever you want. Strawberries already have a love association, so the magic is all there ready and waiting for you to call upon. 

Or, you can do things my way, which means making it more complicated fun. 

Which means we’re making a simple syrup.

A strawberry one.

Yum.

To make the simple syrup, bring one cup of water to boil. Then, add one cup of white sugar and stir clockwise until dissolved completely. Reduce heat; Add in 6-8 strawberry tops. Continue to stir clockwise until the strawberries begin to lose color and the water turns a pale pink. If you so desire, strain the syrup using a cheese cloth to get rid of the small seeds or strawberry particles. 

Ensure the ~witchy-ness~ by focusing on intent, on peaceful and loving vibes, I also burned a vanilla incense, white candle, and had some crystals set on my stove as I cooked the syrup. The effect was quite pleasing. 

The great thing is, this syrup can be used in a lot, not just this spell. While it will be charged with loving energy, you can use it for self-love, devotional acts, or other forms of love spells. Get creative! Be sure to store in the refrigerator so that it stays good. It will likely keep for a week, maybe two. 

Alright, now the smoothie. Get in my belly. 

Ingredients: - 1 cup frozen strawberries - 1 banana (optional – if omitted, add more strawberries) - 1 cup of milk* - honey* - 1 tablespoon strawberry simple syrup

Place fruit in the blender, followed by honey, milk, and syrup. Blend. Add more fruit (or ice) or milk depending on thickness preference. If so desired, add more syrup or honey to sweeten further. 

Garnish with a fresh strawberry. When you serve the smoothie, take the first sip at the same time as your partner. And, of course, enjoy!  

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[softpumpkinwitches]

🍁🍂🍁Megan’s Mabon Cupcakes 🍁🍂🍁

🍁🍂🍁

Okay so this is a little (very) late, but I wanted to make sure I had a pretty solid recipe before posting this. I’m pretty sure this recipe could also work for Samhain, but I’ve only considered this briefly, so feel free to investigate that line of thought further. Feel free to tell me what you think of this recipe! 🍁🍂🍁 Ingredients * 200g of butter, self-raising flour, and sugar (granulated or caster. I’m more of a granulated person but both work) * 2 large or medium eggs, or 3 small ones * A splash of milk * Vanilla essence * Ground cinnamon * Caramel * A syringe * Nutmeg (I’ve never actually made this with the nutmeg in, however it should work. If you try it with the nutmeg, tell me how it works out!) * Cake cases (This recipe does for 12 well filled cases, or 15 smaller ones) 🍁🍂🍁 Step One - Add the butter, sugar, flour, eggs and a splash of milk to a bowl and mix until completely smooth. Also preheat your oven at about 200 degrees Celsius Step Two - Add a teaspoon of vanilla essence and between a teaspoon to a tablespoon (personal preference. I always add a lot, but my sister prefers it when I put less in) of cinnamon. (If you are adding nutmeg, add it now. I’d add slightly less than what you’ve added of cinnamon) Step Three - Mix so all flavourings are evenly distributed throughout the mix. (you want to make sure your cakes are nice and airy so once you’ve mixed it, fold the mix so you put some air back into it so the cakes will be light.) Once you’ve done this, spoon your mix into your cake cases. (Once you’ve done that you can take something like a toothpick or a skewer and draw sigils onto the cakes before you put them in the oven) Step Four - Pop the cakes in the oven. Mine are usually perfect for bang on 15 minutes, but they could do be done from anything from 10 to 20 minutes. Step Five - Once your cakes are cooked, get them out of the oven and get your caramel and syringe ready. I have an old medicine syringe that was my sisters from when she was a baby (it was used for things like calpol so it can get thick stuff like caramel through it.) Step Six - Okay so you’re gonna going to want to fill your syringe with your caramel and inject them into the cooking cakes into the centre. Now how much you inject will depend on the size of the cakes (how much they’ve risen etc.) but just remember you’re going to want it to have a full centre, but now overflowing. Step Seven - Boom! Your cakes are done! You could decorate them and stuff, but all the stuff you need is done!

🍁🍂🍁

Good Luck!

Megan

🍁🍂🍁

[witch-of-the-dragon-deactivated]

Foodie Friday: Garlic Rosemary Chicken

Ingredients: - Skinless, boneless chicken breasts -Rosemary -Black Salt (the edible kind, not the witchy kind) -Pepper -Garlic, crushed -White Wine -Lemons -Olive Oil

1) If you have the flaked black salt, gently crush it into workable pieces. If you’re using dried rosemary instead of fresh, grind it with the salt in a mortar and pestle (or food processor - I prefer working it by hand so I can have more control over the consistency). Preheat your oven to 450 degrees (Fahrenheit).

2) In a baking dish, combine olive oil, rosemary, salt, pepper, garlic, and zest from the lemon*. Place your chicken breasts into the dish and coat them with the oil blend. Slice up your lemon and give it a nice squeeze over the dish, then add the slices to the pan.

3) Place your chicken into the oven to roast until done - the internal temperature of the chicken should be at 165 degrees (Fahrenheit). About halfway through roasting, add a splash of white wine to the pan (both for flavor and to help keep the chicken moist).

4) Serve, garnished with a sprig of fresh rosemary and a slice or two of grilled lemon. Excellent with rice!

*Tip: If you want to ensure plenty of flavor in your chicken, it’s best to make the oil blend ahead of time. In a jar or other container, add fresh rosemary, garlic, salt, pepper, lemon zest, and a slice of lemon. Cover this with olive oil and allow it to rest. By infusing the oil in this way, you’re guaranteeing a flavorful chicken!

Magical Ingredient!

It sometimes amazes me how sometimes a single, seemingly simple plant can do so much for us both magically and practically. And sometimes, these very same plants are used as much for decoration as they are used for medicine, food, and magic! It’s difficult to see anything to dislike about rosemary, and many witches are agreed that rosemary is one of those “necessity herbs” - that is to say that if there had to be any kind of herb in the cabinet, it should be rosemary.

This hardy shrub has been used for medicine and food for about as long as humanity has lived in the Mediterranean and Asia, and has been cultivated worldwide because of its survivability. It is fairly resistant to cool climates, and thrives in areas with milder climates. Various cultivars have been developed, either to increase flavor and leaf size, to increase flower production, or to allow it to grow as ground cover.

Its medicinal properties are varied. As a tea, rosemary is excellent for providing relief for mild headaches and congestion. As such, this herb is a great cold and flu remedy. When made into a tincture, rosemary can help with migraines and can help regulate menstrual cycles. The tincture can also be used to help with heavy blood flow during menstrual cycles and can be used to help alleviate the symptoms of menopause.

The Greeks and Romans made use of rosemary for helping to improve memory, as well - wearing a sprig of fresh rosemary or sleeping with it under a pillow is said to help a student retain more information. This tradition continues today, so much so that rosemary oils are bought en masse by students during exam season.

In food, rosemary has many uses, but is typically used to flavor stuffings and meats, while also imparting a strong aroma. The flowers are also edible, and sometimes used both as a garnish and cooked. 

Because of its characteristic scent, rosemary is also frequently used in cosmetic products and incense, as well as cleaning products, further enforcing its versatility!

Traditionally, rosemary is worn in remembrance for fallen warriors and soldiers, giving it an association with both memory and death. This goes back into the past as well, with sprigs of rosemary added to a casket before burial to protect a deceased loved one in the afterlife and to protect the grave site.

Rosemary has a strong association with protection, and is used in incense much like sage for smoke cleansing and purification. Its shape naturally lends itself well to making brooms and besoms, adding an extra punch to cleansing spells involving those brooms. On top of all of that, it has been used to assist in exorcisms! Because of these associations, rosemary can be used as a substitute for frankincense!

During the middle ages, rosemary was used as a love charm, worn by all attendees to a wedding. For bride, it was also a fertility charm.

For sympathetic magic, rosemary can be added to poppets, bags, and jars for fertility, love, luck, lust, protection, cleansing, money, so on and so forth. Taking dried, powdered rosemary and using it to feed these spells is particularly helpful, and is fairly easy to come by.

All of these same associations can be used in the kitchen for tinctures, oils, and foods. For new witches, rosemary is not only potent, but also very easy to enchant as it takes up intention very well!

The list goes on and on. In short, rosemary is exceptional for nearly any spell and purpose. Whether experienced or new to witchcraft, spend some time with rosemary and see what kinds of benefits it can bring to you! It is certainly an herb perfect for witches of all paths!

May all your meals be blessed! )O(

[hallowsandhexes]

A page out of my little witchy notebook that I’m keeping while abroad.

A good recipe for yourself or if you’re looking after some friends. Simply add to your pasta!

hallowsandhexes’ Protection Pasta Sauce

Ingredients and Uses:

Tomato: health, protection, relationships

Onion: protection, healing, cleansing

Garlic: protection, healing, cleansing

Rosemary: protection, purification, healing

Thyme: health, healing, purification

Basil: protection

Salt: purification and protection

Pepper: protection

Olive oil: healing, protection, happiness

Instructions:

1. Start by drawing a sigil in olive oil on the bottom of your sauce pan, focusing on your intent.

2. Add minced garlic and diced onion to your pan along with additional oil. Cook until soft (about 5 minutes).

3. Add herbs (whole or chopped, depending on your preference) and cook until fragrant.

4. Add diced tomatoes (and tomato sauce if needed). Bring to a simmer until the tomato cooks down.

5. Finish off with salt and pepper to taste.

While mixing everything in your pan, be sure to stir clockwise to bring about good energy and put things into action.

Enjoy!

[eilonwe]

♡ STRAWBERRY BANANA CHEER-UP MUFFINS ♡ This recipe has always cheered up my family, and some witchy alterations can make it extra special ♡♡ INGREDIENTS:  ♡ 1 ¾ cup flour ♡ 2/3 cup sugar ♡ ½ teaspoon baking soda ♡ 2 tsp baking powder ♡ 1 pinch salt ♡ 3 small-medium or 2 large bananas ♡ 1/3 cup softened butter ♡ 2 tbsp milk ♡ 2 eggs ♡ 5-10 strawberries BAKING INSTRUCTIONS: ♡ Mash bananas and set aside. Cut strawberries into quarters and set aside. Preheat oven to 350. In large mixing bowl mix 1 cup of the flour with the sugar, baking soda, baking powder, and salt. Mix in the mashed banana, butter, and milk, and beat until blended. Turn mixer to high speed and beat for 2 more minutes. Add the remaining flour (¾ cup) and the eggs, and beat until blended. Stir in the strawberries. Pour the batter into lined cupcake tin. Bake until a toothpick inserted into the center of a muffin comes out clean (for me this was around 25 minutes).  WITCHY ADDITIONS: ♡ Draw sigils or runes (I’d suggest wunjo and uruz for this spell) with a toothpick onto the banana peels. By the time the muffins are done the symbols should appear clearer, then you can add them to compost or discard.  ♡ When mixing dry ingredients, stir counterclockwise (before adding the salt) thinking about what currently vexes you or your family. Stir in the pinch of salt clockwise thinking momentarily about protecting you or your family from these struggles.  ♡ When adding the eggs, clean and set aside the eggshells to dry - these can be ground up and used in future spells or for your garden. ♡ When adding the strawberries, think about small goals to bring happiness to you or your family and stir clockwise. CORRESPONDENCES: strawberries (love, bring forth positive changes), salt (protection), bananas (love, success), eggshells (protection) ♡ Share with your family or close loved ones to bring happiness and small mercies their way!

[indigo-lezebel-blog]

Candied Rose Petals © Photo by Eric Wolfinger

1 pasteurized egg white beaten with a little water (prepared meringue powder or a simple syrup will also do)

Granulated sugar

Rose petals, rinsed and patted dry

A small brush (a watercolor brush will work just fine)

Whip egg white until frothy. Using your small brush, paint the egg white onto each side of the petal. Roll the petals in the sugar to coat evenly, being careful not to coat the petal too thick. Leave on waxed paper to dry for a day. They may be stored for a few months in an airtight container, without losing flavor or fragrance.

[katialena]

Grandma’s Pumpkin Bread 🍂

Mabon is fast approaching so I thought now was a perfect time to bring out my Grandma’s famous pumpkin bread recipe! For me sabbats are all about connecting with family and sharing good food, so family recipes are a perfect fit. Better yet, the ingredients in this pumpkin bread have magical correspondences of protection, healing, and prosperity fitting for the transition from reaping season to the final harvest. I, for one, am using this as an opportunity to reset my intentions with the newly waxing moon as we launch full force into autumn.

Grandma’s Pumpkin Bread

Bake at 350 // 50 to 55 minutes // Makes 3 loaves

Beat 3 eggs

Add:

½ cup vegetable oil

2 cups canned pumpkin

1 tsp vanilla

3 cups sugar

Mix well…

Add:

3 cups all purpose flour (mix slowly!)

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

1 tsp ground cloves

1 tsp ground ginger

1 tsp nutmeg

Optional:

1 cup chopped walnuts or pecans OR sprinkle raw, unsalted pumpkin seeds on top a bit before it is done!

Pour evenly into 3 loaf pans that have been sprayed and floured. Bake as directed and test with a toothpick inserted near middle. Cool on racks and wrap in foil.

Magical Correspondences

Pumpkin – banishment, divination, healing, prosperity, and protection

Vanilla – happiness, love, and lust

Cinnamon – success, healing, protection, power, love, luck, strength, prosperity

Cloves – protection, love, prosperity, banishing, friendship

Ginger – sensuality, sexuality, personal confidence, prosperity, success, health, protection, new experiences and adventures

Nutmeg – prosperity, luck, protection, intellect, removing curses

And there we have it! Let me know if you make this and how it works out for you!

Happy Mabon!

xo – Lena

[orriculum]

🌟 🍧 Milkshake Magic 🍦🌟

for when you still want to work a little magic in desert, for when you have a sweet tooth!es! here’s just a couple of suggestions with ice cream flavours, toppings and their correspondences, but you can totally come up with your own ideas!

here are just a few recipes / ideas:

SALTED CARAMEL AND PRETZEL  🍯🍨 

3 scoops vanilla ice cream, milk, caramel sauce, salted pretzels for cleansing and positivity

MINT CHOCOLATE CHIP 🍫🍬

3 scoops mint ice cream, milk, chocolate chips, chocolate syrup for love and wealth, fortune

STRAWBERRY SHORTCAKE  🍓🍰

3 scoops strawberry ice cream, milk, crake crumbles, fresh strawberries. for friendship and young love

PEANUT BUTTER BROWNIE 🍫 🍯

3 scoops vanilla ice cream, milk, brownies, 3 spoonfuls of peanut butter for frivolity and general happiness/prosperity

OREO CHEESECAKE 🍪🍰

3 scoops cookies ‘n cream ice cream, milk, 3 spoonfuls cream cheese, crushed oreos for youth and memory

CAMPFIRE SMORES 🍫🍪

3 scoops vanilla ice cream, milk, mini marshmallows, crumbled graham crackers, chocolate syrup for domestic magic, and familiar bonds

BANANA CREAM PIE 🍌🍰

3 scoops vanilla ice cream, milk, 1 banana, ½ packet vanilla pudding mix for prosperity, protection, and happiness

[death-witch-envy]

Soups! Kitchen Witch Masterpost

One of the easiest and most heartwarming recipes for a kitchen witch, soups! Their recipes are easily manipulated to suit your intention, plus they’re perfect for the upcoming winter!

Basic Ingredients:

- Carrots, Onions, Celery. These are the holy trinity. I also like to add garlic, potatoes, tomatoes, and others.

- vegetable/chicken broth and/or water.

- many recipes call for crushed tomatoes. I like diced, and can find them canned in any grocery store, but it’s up to you!

- (Optional) beans or lentils (if you buy dried lentils, cook them beforehand)

- (Optional) meat–sausage, beef, chicken. Cook before adding to the soup please!

Directions:

1. Cut up vegetables and sautee them in a big pot for about eight minutes. This is to soften them up and sweeten up the onions. Don’t add herbs yet!

2. If you bought canned beans, drain and rinse them. If you want thicker broth, you can crush up a can of beans into a paste and add them to the broth, or even throw them into a blender.

3. Set pot aside. Add tomatoes, beans, meat, broth. Bring to a boil, then let simmer for 20-30 minutes. Add any herbs you wish.

Common Vegetables:

Carrots - sex (with parsley for best results), fertility

Cabbage - lunar food, protection, wealth, prosperity, luck

Onions - protection, purification, healing, exorcism, wealth

Celery - sex, peace, psychic powers, mental strength

Beans - wealth, sex, protection

Potato - protection, compassion

Mushrooms - psychic powers, strength

Common Herbs:

Thyme - love, psychic powers, purification

Basil - love, protection, money, exorcism

Rosemary - protection, consciousness, memory, healing, love

Parsley - protection, sex, love, wealth

Dill - wealth, love, consciousness, studying, luck

Bay - protection, psychic powers, healing, purification, strength

Garlic - protection, healing, strength, psychic powers, exorcism

Ginger - love, wealth, strength, success

Black Pepper - protection, purification, exorcism

Salt - purification, protection, healing

Most herbs are not put into the broth until the broth is simmering, to prevent burning. The exception to this rule is bay, which is put in at the beginning. BEWARE of pepper! The longer the pepper cooks in the soup, the spicier the soup will be!

IF YOU’RE ADDING MEAT:

- Do not cut your vegetables with the same knife you cut meat with.

- Cook meat beforehand, but remember that it’ll be cooking in the broth for a time afterwards, or be careful not to overcook.

- Most meat is diced into half-an-inch-squares.

Other Tips:

- Stir clockwise to create, counter-clockwise to take away.

- You can carve sigils into some vegetable slices.

- Cook with a crystal near your pot to boost a spell’s effectiveness.

- Fire and water are prominent elements here! Draw upon their power.

And that’s it!! Have a lovely winter full of great company and nourishing meals!

**if there are any additions feel free to add, and if there are any corrections, message me! :)

[prickingofthumbs]

Ostara Honey Cake

This will be my first Ostara so I’ve been putting together my recipes for the event. The following recipe is a dairy and egg free cake with a hint of honey; a simple recipe I’ve modified. It can even be gluten free if you substitute a gluten free all purpose flour (I personally like Bob’s Mill) Perfect desert for the sabbat! It’s simple, not overly sweet, and I’ll be putting a light lemon glaze on top, but it would be wonderful plain. A perfect finish to bring in Spring/Summer.

3 1/2 cups all-purpose flour 1 cup granulated sugar 1 cup honey, warmed 2 teaspoons baking soda 1 teaspoon salt 2 tablespoons white vinegar 1 ½ tablespoon vanilla extract 1/2 cup + 2 tablespoons oil 2 cups water

Directions:

Preheat oven to 375 degrees. Grease 2 – 9 inch round cake pans then dust with flour. Warm honey in 10 second intervals in microwave until it moves around bowl like a liquid (DO NOT let it boil) Add the flour, sugar, honey, baking soda, and salt to a large bowl. Add the water, oil, vinegar, and vanilla. Mix with a whisk until well-blended. Do not over beat. It will still turn out even if there are a few small lumps. Divide the batter between the 2 greased cake pans. Bake on a middle rack of oven for 35 minutes or until an inserted toothpick comes out clean. Let cool before frosting, dust with powdered sugar, or dive in while warm with a fork. Mmm, tasty!🐰🐥🐏🍰