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#jasmine cookie
fallofthecelestial · 2 years
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↳ 𝐃𝐢𝐬𝐧𝐞𝐲 𝐂𝐨𝐨𝐤𝐢𝐞𝐬 𝐢𝐜𝐨𝐧𝐬
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dulesknight · 2 years
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They're even cuter than I imagined. Still hoping for Tiana
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reesir · 2 years
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I got da beast :p i need jasmine tho cuz i want to make her and aladdin bond-
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(via https://cookierun.comic.studio/)
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THOSE DISNEY COOKIES ARE PLANNING A GODDAMN MASSACRE
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and Donald as the absolute king he is does not care. Alice and Ariel had nothing notable To say so-
BUT STILL I WAS RIGHT ABOUT THAT WHOLE "They are self aware and their dialouge suggests that they still have the mindset of a human and not that of a cookie, therefore they might eat a cookie with no qualms."
By the way I am joking no way in hell Disney would let that happen but it's kinda funny ngl.
I'd also like to mention that all of these claims can be shut down so quick.
1. Mickey might be thirsty and is craving a nice glass of milk
2. Aladin may not wanna eat it but still has the human mindset of, "oh this is all edible" like the house in hansel and gretel
3. Goofy could just want something sweet
4. Man could just be getting hungry, the other cookies do that as well.
5. Jasmine just complimenting the Cookies and telling them how absolutely fabulous and drippy they are
6. Donald just done with this shit
7. Refer back to reasoning two with Aladin but replace Aladin with Cinderella.
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flowery-draws · 1 year
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Happy late anniversary for four of my babies!   
I made like a lot Cookie run Ocs around this month hsjkdhkahkas. 
Man still can't believe it's already one year.
i won't call it birthday...(?) because well in their story had different date. Yeah. So... hehe. Let's call it the date i post them lol-
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vinesparts1 · 2 years
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Cream unicorn cookie is back
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Beautiful😍💖
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nikonautic · 6 months
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☆ cookie run ship ocs
(ships are tagged so i assume people who dont want to see a certain ship have those filtered)
anywayss i was supposed to make more, but i had no ideas for chocolate-related ones...
only first three are new, others are old im just reuploading these (also btw their flags are my nationality headcanons for their parents so yk)
also feel free to send asks about them anytime!
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───── ⋆⋅☆⋅⋆ ─────
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the-power-of-stuff · 3 months
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I just wanna put it out there that this is a Netflix Live Action ATLA safe space.
Does this mean that I like or agree with every choice the live action made? Definitely not. But it does mean that overall I find the live action interesting to talk about, even when it comes to the stuff I took issue with. It means I'm interested in hearing and sharing critical opinions as well as praise, and I'm interested in interpretations that are different from mine. And I will always try to approach things inquisitively and to judge the show for what it is (which, let's be honest, is basically someone's canon divergent fanfiction put to screen).
But what I'm not interested in is being right, or tearing the show down. So if you're looking for a place to read or share opinions about the live action that skew positive, or that are critical without being angry, or that are relatively neutral with maybe a dab of scientific curiosity, I hope you can find that here.
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fattributes · 11 months
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Jasmine Shortbread Cookies
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dulesknight · 2 years
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The full official images
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fullcravings · 1 year
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Jasmine Shortbread Cookies
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Still hoping we get aurora/sleeping beauty cookie in this,at best as npc.
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angelkin-food-cake · 1 year
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Jasmine Apricot Macarons
150g almond flour, ground fine
150g confectioners sugar
55g  egg whites, one day old, room temperature
gel or powdered food coloring of your choice
55g egg whites, one day old, room temperature
150g granulated sugar
38g water
Jasmine White Chocolate Ganache & Apricot Vanilla Bean Confiture:
365g white chocolate 33%
156g heavy cream
10g jasmine pearl tea
40g unsalted butter, soft
4 oz. apricot vanilla bean confiture (If using store-bought or homemade apricot preserves, add ½ vanilla bean, seeds scraped).
Macarons:
Sift together the confectioners sugar and almond flour, in a medium sized bowl. Add the first portion of egg whites, but do not stir.
In a stand-mixer bowl, with a whip attachment, add your second portion of egg whites.
In a small pot, bring the water and sugar to a boil until it reaches 118C (244F) . Be careful not to splash any sugar-water on the sides of the pot to prevent crystallization. If you do, use a small pastry brush dipped in cold water to brush down the sides of the pot. When the syrup reaches 110C (230F), simultaneously begin whipping the second portion of egg whites to soft peaks.
When the syrup reaches 118C (244F), gradually, in a steady stream, pour the hot mixture into your whipping egg whites (set your mixer speed to medium-low and pour the syrup down the side of the bowl to keep it from being sprayed on the sides of the bowl by the whip). Turn up your mixer speed to medium-high and allow the meringue to whip and cool down to at least 50C. Meanwhile, combine your first portion of egg whites with the almond flour and confectioners sugar. If using, add your food color now and mix until the desired color is achieved. You will want to go darker with the color since the white meringue will lighten the finished color.
Fold your meringue into the almond-sugar mixture, in three additions. Add your first third, fold it to loosen the almond-sugar mix. No need to be gentle at this stage, as you want to fully incorporate the meringue into it so that it is easier to fold in the remaining meringue. Add your second third, this time folding gently, until you see no white meringue streaks. Add your last third, folding gently, until you see no white meringue streaks. At this point, you may add any additional food coloring that you’d like if you need to adjust the final color.
Now, check the consistency of your macaron batter. You want a glossy batter that resembles slightly runny cake batter. It should flow down nicely and with few breaks from your spatula when you hold it up high over the bowl. When the batter falls into the bowl, it should smoothly flow back into the batter in a matter of seconds. If it does not, simply give it a few more gentle folds and recheck your batter. Slowly, keep doing this until your reach the desired consistency.
Line a large sheet pan, with parchment paper or a Silpat. Prepare a large piping bag, with a small plain round tip, and pour in your macaron batter. Hold the piping bag vertically and begin piping 3/4″ to 1″ round shells onto your sheet pan, spacing them about 1/2″ apart. Once you have piped an entire tray, lift up the tray and rap it lightly on your work surface. This act will remove any air bubbles and help prevent them from bursting in the oven. Set aside for 30 minutes to allow a skin to form on the surface. The batter should not stick to your finger when lightly touched.
Preheat your oven to 163C (325F). Bake for 12 minutes, until the tops are set and don’t wiggle when you gently push them to the side. Remove shells from the oven and slide the parchment or Silpat onto a cool work surface. Allow them to cool completely.
Carefully, remove the shells from their surface and begin pairing the sizes up. They are now ready to be filled.
Filling:
Melt your white chocolate in small stainless-steel bowl set over a small pot of simmering water (double boiler). Remove from heat when it is just melted. Wipe any water off the bottom or your bowl carefully and do not to allow any water to touch the chocolate or it will seize up.
In a small saucepan, add the cream and bring to a simmer. Remove from heat and add tea pearls. Cover and steep for 5 minutes. No longer or it will become bitter.
Strain the steeped cream into a clean bowl and rescale cream back to its original amount. Discard tea pearls.
Pour steeped cream over the melted chocolate and using an immersion blender, combine the two. You may also use a spatula to combine the mixture, starting with small circles in the center and working your way out to the sides of the bowl to create a smooth emulsion. The ganache will thicken, become shiny, and develop a puddinglike consistency. Add the butter and incorporate with the immersion blender or stir in thoroughly.
Allow the ganache to cool and crystallize until the consistency is able to hold its shape, up to two hours or overnight. Place ganache and apricot confiture into separate piping bags, with the tips snipped off. Pipe a ring of ganache around the edge of the macaron shell and then pipe the confiture into the small gap in the center. Place on the paired-up “top” to the macaron, press gently until the filling reaches the edge of the macaron. Continue until all pairs are filled.
Place the filled macarons side by side on a tray, cover with plastic wrap, and refrigerate for 24 hours before serving. Remove them from the fridge two hours before serving to be enjoyed at the the ideal temperature.
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flowery-draws · 2 years
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Slice looks so coolz
I wanna know more about this funny little meow meow!! :D
Ooooh. Errr about that-
This little meow meow is not funny as you think. He had a bad past and not really a good life. He witnessing his mom's d3ath, k1ll his own father bc he's very abusive and k1lled his mom, he lost his wife and daugther. It's sad.
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When he come to another world (in the world where original Almond live. Ya know what i mean right?) He work with the mafia.
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He always bring his daughter's teddy wherever he go. Even when he doing the mission.
And he sometimes want to try to k1ll Almond Cookie and replace him (cuz his life better than him and he want that life. Especially he keep seeing another Walnut is still alive, he want to be her father only). But he can't. He know it will be more worst. It won't work that easily.
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Everyday, he keep getting a nightmare where someone that he love is keep gone.
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But right now, he's not alone. Now he has people that he care and protect
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I think for the silly but also it's sad part is, whenever he saw kids having fun or with their parents, he sometimes cry because he wants that moment.
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Or when he found a lost child, seeing them crying, he cheering them up before he search their parents. When the kids being cute he will crying bc it reminds him of his daugther.
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Plus when they kind to Sliced, he will "take them home"
(Btw that flower baby is Sunflower seed and it belongs to @charlotteperrydot )
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