daisys-little-cookbook

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Lemon Meringue Pie Bars

[daisys-little-cookbook]

Berry Breadcrumb Cake

This is a slight modification of this recipe that I found written by Colleen Sowa. It has such a lovely texture to it 💕

Ingredients:

4 lg eggs/approximately 1 cup of egg substitute (I'm not entirely sure because I used eggs for this)

1/2 tsp LorAnn cheesecake flavor

1 tsp vanilla extract

1/3 tsp ground cinnamon

1/3 tsp salt

1/4 cup unflavored oat milk

1 1/4 cup sugar

2 1/4 cup plain bread crumbs

1 1/2 cup of your berries of choice (I used blackberries and blueberries)

Instructions:

Pre-heat your oven to and grease your baking dish with some butter.

Beat the eggs, extracts, milk, spices, and sugar until fully incorporated. Stir in the bread crumbs and berries until just combined.

Cover the bowl with a lid or some cling film and sit in the fridge for about 20 minutes.

Pour the chilled batter into your baking dish and bake for about 40 minutes (I went an extra 15 due to the size of my dish, but preferably stick to 40 minutes).

Remove from the oven and let rest for about 20 minutes or until warm but not hot.

Enjoy 🫶

I had some for breakfast with a couple scoops of vanilla ice cream. You could also enjoy as is or with your favorite sweet glaze. Some fun variations you could do are adding white chocolate chips or chunks, dried lavender or rosemary, mixing in some tea to the batter (earl grey would be good for this), or using different fruit.

#coquette food #coquette #recipe #coquette recipe #cake #cakes #vintage recipe #breadcore #food #recipes

[daisys-little-cookbook]

Brown Butter Toffee Chocolate Chip Cookies

Ingredients

3/4 cup unsalted butter, lightly browned and cooled

1 cup brown sugar, packed

1/3 cup granulated sugar

1 egg and 1 egg yolk, room temperature

1 tablespoon vanilla extract

1 teaspoon sea salt

1 3/4 cup flour

1/2 teaspoon baking soda

8 ounce dark chocolate, chopped

1/2 cup toffee, roughly chopped

Instructions

In a heavy bottomed saucepan heat butter over medium heat to brown it, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool completely before using

In a large mixing bowl, combine the cooled brown butter, brown sugar and white sugar, whisking until combined. Add the egg, egg yolk and vanilla. Mix well. Add the flour, baking soda and salt, folding until just combined . Carefully fold in the chocolate and toffee pieces.

Allow the dough to chill for at least an hour or overnight.

When you are ready to bake the cookies, preheat the oven to 350°F  and line 2 cookie sheets with parchment paper. Scoop out the cookies and place the balls 2 inches apart on prepared cookie sheets. Bake for 12 to 14 minutes or until the edges are golden brown, but the center is still gooey. Allow to cool before devouring!

#coquette #coquette aesthetic #faunlet #faunlet aesthetic #recipes

[daisys-little-cookbook]

Vegan Matcha Sugar Cookies

Ingredients

1/2 cup coconut butter

1/2 cup honey

1 tsp vanilla extract

1 1/2 cups oat flour

2 tsps baking powder

1 tbsp Encha Culinary Grade Matcha Powder

Pinch of salt

Matcha Yogurt Frosting

1/2 cup full fat vanilla coconut yogurt

1 tsp Encha Culinary Grade Matcha Powder

Making matcha sugar cookies

Melt together the coconut butter and agave/honey. Stir in the vanilla extract. In a mixing bowl, whisk together the oat flour, baking powder, matcha, and salt.

Add the coconut butter mixture, and mix to form a dough. Roll out to 1/4 inch thickness, between two pieces of wax paper is easiest so it doesn’t stick. Cut into hearts using a cookie cutter (or whatever shape you want!) Transfer to a baking sheet lined with parchment paper. Bake for 10-12 minutes at 350ºF.

Cool completely before frosting.For the frosting, simply mix together the yogurt and matcha until thick and lump-free.Frost the cooled cookies.

Xo - Coquettefood

#coquette #coquette food #coquette aesthetic #coquette community

[daisys-little-cookbook]

Blueberry Lemon Gooey Butter Cake

#coquette recipe #coquette aesthetic #coquette

[daisys-little-cookbook]

Blueberry Matcha Latte

Ingredients

¾ cup blueberries

2 tablespoon honey

1 teaspoon matcha powder

4 tablespoon hot water 60ml

¼ cup milk

ice optional

½ teaspoon blue pea butterfly powder optional

⠈⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁⠂⠄⠄⠂⠁⠁⠂⠂⠄⠄⠂⠁⠁⠂

Directions

Blend your fresh blueberries with 2 tablespoons of water. Pour the blended blueberry juice into a cup through a fine mesh sieve to filter out any skin or fibrous material. Then, mix well in honey (and blue pea butterfly powder). Put the blueberry puree aside.

Whisk the green tea powder in hot water (80°C or 175°F) until it is fully dissolved and a frothy foam forms. Now, it's time to assemble to drink. Begin by pouring the blueberry puree into the glass bottom. Then, if you wish, add ice over blueberry puree.

Add your milk of choice and finish with the green tea mixture.

#coquette #coquette aesthetic #drinks

[daisys-little-cookbook]

Double Chocolate Chip Cookies Recipe

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup (125g) all-purpose flour (spooned & leveled)

2/3 cup (55g) natural unsweetened cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

1 Tablespoon (15ml) milk (any kind, dairy or non)

1 and 1/4 cups (225g) semi-sweet chocolate chips, plus a few more for optional topping*

Instructions

Preliminary note: This cookie dough requires at least 3 hours of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.

In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop and roll dough, a heaping 1.5 Tablespoons (about 35-40g) in size, into balls. To ensure a thicker cookie, make the balls taller than they are wide (almost like a cylinder or column). Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.

Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.

Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool. 

Cover leftover cookies tightly and store at room temperature for up to 1 week.

#coquette #coquette aesthetic #recipes

[daisys-little-cookbook]

Overnight Oats

Ingredients

¼ tsp ground cinnamon

50g rolled porridge oats

2 tbsp natural yogurt

50g mixed berries

drizzle of honey

½ tbsp nut butter (we used almond)

Instructions

The night before serving, stir the cinnamon and 100ml water (or milk) into your oats with a pinch of salt.

The next day, loosen with a little more water (or milk) if needed. Top with the yogurt, berries, a drizzle of honey and the nut butter.

[daisys-little-cookbook]

#treats #baked goods #coquette #coquette food #coquette aesthetic #coquette recipe #lemon #cakes #Youtube

[daisys-little-cookbook]

Chocolate Raspberry Bites

Ingredients

6 ounces fresh raspberries (about 1 ¼ cups)

1 ½ tablespoons agave nectar (or honey)

3 tablespoons chia seeds

1 cup dark chocolate chips

1 ½ teaspoons coconut oil

— — — — ˗ˋ ୨୧ ˊ˗ — — — — — — — —

Rinse and dry raspberries, and add them to a small glass mixing bowl. Using a fork thoroughly mash the berries. Add agave nectar (or honey) and chia seeds. Mix to combine with a spoon. Allow berry mixture to rest undisturbed for 30 minutes. Line a small baking sheet (9 x 13) with parchment paper. Stir raspberry mixture. Using a tablespoon, scoop, level, and drop mixture onto parchment paper. Using the spoon, form the mixture into a flat mound. Freeze uncovered for 1 hour.

Once mounds are frozen, add dark chocolate chips and coconut oil to a small glass microwave safe bowl. Microwave on high in 15-30 second increments, stirring at each interval until fully melted and combined. Remove the raspberry mounds from the freezer. Drop one mound into the chocolate (only one at a time), and spoon the chocolate to coat the mound. Once coated, immediately lift the mound with a fork, and transfer to the baking sheet (using the same parchment paper). Repeat until all mounds are coated.

Serve immediately, or transfer to an airtight container and refrigerate or freeze until ready to enjoy.

#coquette #coquette aesthetic #coquette recipe #treats #sweets

[daisys-little-cookbook]

Sleepy Girl Mocktail

Ingredients

Ice

½ cup pure tart cherry juice

1 tablespoon of magnesium powder

Lemon lime-flavored soda or sparkling water

— — — — ˗ˋ ୨୧ ˊ˗ — — — — — — — —

Fill a glass of your choosing with ice. Next, pour in the ½ cup of cherry juice. Add 1 tablespoon of magnesium powder to the liquid and stir well. Then top it off with your favorite lemon-lime flavored beverage.

#coquette #coquette aesthetic #coquette food #drinks #oh this sounds so lovely

[daisys-little-cookbook]

vanilla lavender limeade

Ingredients

6 limes

1 lemon

2 tablespoons culinary lavender

1 cup sugar

1 teaspoon vanilla extract

2 cups boiling water

4 cups cold water

— — — — ˗ˋ ୨୧ ˊ˗ — — — — — — — —

Juice the limes and lemon and set aside.

Boil 2 cups of water and pour over the lavender in a fine mesh strainer.

Add 1-3 drops of neon purple food coloring, if desired. Then, set aside.

Mix together sugar, vanilla, and cold water. Bring to a boil and stir occasionally until all the sugar is dissolved.

As soon as all the sugar is dissolved remove from fire.

Combine the sugar syrup with the lime/lemon juice in a 2 quart pitcher.

Pour the lavender water into the pitcher and stir.

Add 1-2 cups of ice to the pitcher.

Serve immediately. Add a few lavender buds to the top of each drink for garnish.

#coquette #coquette aesthetic #coquette food #coquette recipe #drinks

[daisys-little-cookbook]

Soft and Chewy M&M Cookies

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Black-Bottom Chocolate Chip Cheesecake

[daisys-little-cookbook]

personally, i only found one recipe in here to try out, but i loved the general tips on cooking to achieve particular colors, tastes, or textures. there’s worksheets for figuring out your aversions that can also be used as communication aids for nonverbal ppl.

recipes all have their colors, tastes, and textures labeled right up top, so you know if it suits your needs right away. the author is autistic and has an extremely nonjudgmental way of writing about picky eating.

[daisys-little-cookbook]

GF/V French Toast Sticks (via The Pretty Bee)

#gluten free

[daisys-little-cookbook]

Cinnamon Crunch Quick Bread