wwfandomw:

Harry Potter Cookbook:

  • Title: Golden Snitch Truffles

Information:

  • Yield: 32
  • There are multiple Harry Potter-related recipes posted under my ‘hp cookbook’ tag.
  • Image and recipe source are the same.

Recipe:

Ingredients: (Note: The measurements are guesstimates)

  • 2 cups (12 oz) semi-sweet chocolate chips (or dark chocolate)
  • 1 cup whipping cream
  • 2 tbs Kahlua or vanilla extract or flavor of choice
  • 1/2 cup unsweetened cocoa powder
  • 1/2-1 cup dark chocolate, 60% or higher

Supplies

  • Wax Paper
  • Edible Gold Powder (I used Wilton’s Pearl Dust, about $4)
  • Edible Gold Spray (I used Duff’s Cake Graffiti, $4)
  • Decent paint brush that’s small enough to fit in the Wilton tube
  • Pastry bag or a ziploc

Directions:

Truffles

  • Whip the cream and Kahlua/vanilla until stiff peaks form. Melt the chocolate in the microwave or over a double broiler and let cool. Fold in the whipped cream. The mixture should resemble a dense mousse.
  • Chill the mixture in the freezer or fridge until it’s a manageable consistency. You’re gonna use the cocoa powder like you would flour here. Mix in as much as you need to be able to roll balls smoothly without sticking. Return to freezer if they’re giving you too much trouble.
  • Transfer truffles to clean wax paper. I know that you’ve just rolled perfect, beautifully rounded balls, but perfect spheres don’t sit well with wings attached. You’re going to want to flatten the bottoms a little bit to make them sit nicer. You can either squish them down—which I don’t recommend because you’ll mess up their shape—or you can do what I do and drop them. While transferring to the clean wax paper, drop your truffles from about a foot over the surface and let gravity do its thing. 
  • Bust out your gold. Using the paint brush, dust the truffles one at a time with the gold powder. (1 tube of powder covered 32 truffles with a little leftover). You can also give them a quick spray with the Duff if you want to seal them.
  • Remove the gilded truffles from the wax paper and set aside (store in the refrigerator until you need them). Don’t even think about tossing that beautiful, golden wax paper they were sitting on. You’re gonna use it in a sec. Give it a quick spray with the Duff if you haven’t already.

Wings

  • Load your dark chocolate into a pastry/ziploc bag and seal it. Heat the bag in a double broiler water bath (alternately, melt the chocolate and then bag it, but I’m way too messy for that). Snip a small hole in the corner. Drizzle the chocolate onto that gilded wax paper you saved, making wings about 1 to 1 1/2 inches long.

image

  • This design is just what I’ve found that works. Feel free to play around with the pattern as long as you maintain a feasible level of stability. (This is why using dark chocolate is so important. I tried using white chocolate and semi-sweet, but only dark really held up).
  • Once you’ve filled your wax paper, freeze the wings to set them (about 2 minutes). To figure out how many wings you’ll need to make, count your truffles, multiply by 2 and then add 5 or so extras because you’ll inevitably break a few or make some duds.
  • Spray gold on set wings, thoroughly coating but not drenching. Freeze to set. 
  • Gingerly remove wings from the paper—more like removing the paper from them. The gold should stick to the bottoms and come up when you lift the wings, so both sides are golden.
  • Set finished wings aside and repeat on the same wax paper until you’ve made enough wings. For round two, drizzle chocolate on the spaces in between the old wing sites so they pick up the gold backing.

Assembly

  • To assemble, you’ll need one truffle and two wings. Try to match the wings
  • Gently press the wings into the sides of the truffle. If your truffles are the right consistency, the wings should stay in place. 

A note of caution: these babies are a little fragile so they don’t travel well. I recommend storing them separately and assembling at the destination if you need to. Store in refrigerator.

via wwfandomw 21 hours ago link 15 notes #diy #recipe

rnoxen:

Artist: Rebecca Guay
Card Name: Elvish Piper
Card Number: no 239
Card Text: [Green],[Tap]: You may put a creature card from your hand onto the battlefield.
Community Rating: 4 to 4.99
Converted Mana Cost: 4
Expansion: Ninth Edition
Flavor Text: From Gaea grew the world, and the world was silent. From Gaea grew the world’s elves, and the world was silent no more.
—Elvish teaching
Mana Cost: [3][Green]
P⁄T: 1 ⁄ 1
Rarity: Rare
Types: Creature — Elf Shaman

rnoxen:

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dekutree:

im only 9, clefairy

dekutree:

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fairytalemood:

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fairytalemood:

"Snow White" by kostop

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stevethompson-art:

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