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Posts tagged ask arceus


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Mar 22, 2013
@ 3:51 pm
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36 notes

ask-yveltal said: So you're like a deity around here, huh... well, it does please me said deity's a culinary genius! Please, introduce me to your best delicacy! ♥

I have a secret for frosting. 

Whisk together 1 cup of milk with 5 tablespoons of flour and boil it over a stove until the mixture is thick. Whisk it again. Then wait for it to cool completely! After it’s cool, stir in one tablespoon of Vanillish extract. Don’t eat it. It’ll be gross. 

In a separate bowl, whip one cup of sugar with one cup of soft butter. It should be thick and fluffy like Altaria down.

Add your vanilla mixture into the sugar/butter mixture and whip it until it looks like fresh whipped cream. 45 seconds of beating on high should do the trick!

Voila! You have a thick, buttery frosting with a lovely silky texture. It’s my favorite for frosting cakes. Good luck!

-Arceus


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Sep 15, 2012
@ 11:13 am
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142 notes

My first post!

My first post!


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Mar 7, 2012
@ 12:03 am
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98 notes

ask-arceus:

Glitterati Plate because a Matt Bellamy Plate would be inconceivably godly. I have a feeling only a few people will enjoy this— but nobody enjoyed it as much as me. Great question. 

Bonus Glitterati Plate

ask-arceus:

Glitterati Plate because a Matt Bellamy Plate would be inconceivably godly. 

I have a feeling only a few people will enjoy this— but nobody enjoyed it as much as me. Great question. 

Bonus Glitterati Plate


Photoset

Mar 7, 2012
@ 12:01 am
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144 notes

ask-arceus:

That mysterious plate has some catastrophic physical consequences… the radiation toys with my system in fantastical ways. It’s difficult to get around this way, but it sure is good for a scare…

The illustrious ??? Plate for those who asked…

((OOC Fluffywhite: I’ll possibly be doing a bigger image of this, because I do adore the bizarre…)


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Mar 6, 2012
@ 11:53 pm
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183 notes

Sky plate has also been done!

Sky plate has also been done!


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Mar 6, 2012
@ 11:52 pm
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118 notes

ask-arceus:

I love drawing plate forms.

Spooky Plate, for those who asked, has already been done!

ask-arceus:

I love drawing plate forms.

Spooky Plate, for those who asked, has already been done!


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Oct 31, 2011
@ 6:31 pm
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325 notes

LAVA COOKIES(Note: lava cookies, by definition, are not cookies at all. They are much more like crackers than cookies, though they have a nice sweet hint!)INGREDIENTS- 1 1/4 cup all-purpose flour-1 1/4 cup mochiko (sweet rice flour)*- 2 tbs sugar- 2 tbs toasted sesame seeds- 1 1/2 tsp baking powder- 1/2 tsp baking soda- 1 tsp salt- 1 cup of water- additional flour for dusting surfaces- oil for deep frying or lightly greased cookie sheets- sheet of nori*INSTRUCTIONS 
In a food processor, combine the dry ingedients (the first 7 above). Add the water slowly until the dough becomes a firm ball. You might not need to use the whole cup. Wrap the dough in plastic wrap and refrigerate for about 3 hours, until the dough has firmed slightly for rolling. This also cuts back on stickiness.
Roll out the dough to about 1/2 inch thickness on a lightly floured surface. Also dust your dough cutter with flour to prevent the dough from sticking. Cut circles of dough and reroll as necessary until all dough is cut. Waste not, want not! Cut small, 3x1 inches of nori carefully and lay them over the dough however you want. In Lavaridge town, they fold the nori over the edge of the cookies like rice balls.
To deep fry the dough: heat oil to 375°F and deep-fry a few circles at a time, removing when golden. Drain. The dough will puff up beautifully as it fries. Or: bake the dough on lightly greased cookie sheets. Bake in a preheated 350°F oven for 10 to 15 minutes, until they turn light brown. Remove and cool. The baked dough circles will not puff up as much as the deep fried ones, and they will be much crunchier. Serve immediately, and enjoy. I recommend a piping hot cup of green tea!
*not surprisingly, most people can’t just pick up these ingredients at any old grocery store. Check your local listings for a world market or Asian market, they’ll likely carry these ingredients.

LAVA COOKIES
(Note: lava cookies, by definition, are not cookies at all. They are much more like crackers than cookies, though they have a nice sweet hint!)

INGREDIENTS
- 1 1/4 cup all-purpose flour
-1 1/4 cup mochiko (sweet rice flour)*
- 2 tbs sugar
- 2 tbs toasted sesame seeds
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup of water
- additional flour for dusting surfaces
- oil for deep frying or lightly greased cookie sheets
- sheet of nori*

INSTRUCTIONS 

In a food processor, combine the dry ingedients (the first 7 above). Add the water slowly until the dough becomes a firm ball. You might not need to use the whole cup. Wrap the dough in plastic wrap and refrigerate for about 3 hours, until the dough has firmed slightly for rolling. This also cuts back on stickiness.

Roll out the dough to about 1/2 inch thickness on a lightly floured surface. Also dust your dough cutter with flour to prevent the dough from sticking. Cut circles of dough and reroll as necessary until all dough is cut. Waste not, want not! Cut small, 3x1 inches of nori carefully and lay them over the dough however you want. In Lavaridge town, they fold the nori over the edge of the cookies like rice balls.

To deep fry the dough: heat oil to 375°F and deep-fry a few circles at a time, removing when golden. Drain. The dough will puff up beautifully as it fries. Or: bake the dough on lightly greased cookie sheets. Bake in a preheated 350°F oven for 10 to 15 minutes, until they turn light brown. Remove and cool. The baked dough circles will not puff up as much as the deep fried ones, and they will be much crunchier. 
Serve immediately, and enjoy. I recommend a piping hot cup of green tea!

*not surprisingly, most people can’t just pick up these ingredients at any old grocery store. Check your local listings for a world market or Asian market, they’ll likely carry these ingredients.


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Oct 31, 2011
@ 12:12 am
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327 notes

Someone called for recipes with Bluk berries in them. Here’s a nice Poffin that goes well in any weather! In the summer, serve with iced tea with lemon. In fall and winter, serve with a cup of your favorite hot tea. POFFIN INGREDIENTS 
- 3 cups all-purpose flour- 1/3 cup white sugar- 2 1/2 tsp baking soda- 3/4 cup butter- 1 cup buttermilk- 1 cup fresh Bluk berriesBAKING INSTRUCTIONS Preheat your oven to 400 degrees. Sift all the dry ingredients in a large bowl. Cut in the butter, pour in buttermilk, and add the Bluk berries. Knead the poffin dough and form dough into 4-inch balls. Place the poffin dough on a lightly greased cookie sheet. * Bake for 15-20 minutes. Remove to cool, and eat them while their still warm!*at this point, you can dip the tops of the doughballs in pressed oats, my personal preference! 

Someone called for recipes with Bluk berries in them. Here’s a nice Poffin that goes well in any weather! In the summer, serve with iced tea with lemon. In fall and winter, serve with a cup of your favorite hot tea. 

POFFIN INGREDIENTS 

- 3 cups all-purpose flour
- 1/3 cup white sugar
- 2 1/2 tsp baking soda
- 3/4 cup butter
- 1 cup buttermilk
- 1 cup fresh Bluk berries

BAKING INSTRUCTIONS 

Preheat your oven to 400 degrees. Sift all the dry ingredients in a large bowl. Cut in the butter, pour in buttermilk, and add the Bluk berries. Knead the poffin dough and form dough into 4-inch balls. Place the poffin dough on a lightly greased cookie sheet. * Bake for 15-20 minutes. Remove to cool, and eat them while their still warm!

*at this point, you can dip the tops of the doughballs in pressed oats, my personal preference! 


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Oct 30, 2011
@ 11:57 pm
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159 notes

Happy Halloween! A follower asked me if I had any Halloween-ish Poffin recipes. Well, the answer is yes and no. I have a seasonal poffin recipe for autumn, but with the right decorations, you can make it as Halloween-y as you want.Garnish with plastic Spinarak or Zubat, glaze them in the shape of spiderwebs, just have fun!
POFFINS
- 2 cups all-purpose flour (9 oz) — spoon and sweep carefully!- 7 tablespoons white sugar- 1 tablespoon baking powder- 1/2 teaspoon salt- 1/2 teaspoon ground cinnamon- 1/2 teaspoon ground nutmeg- 1/4 teaspoon ground cloves- 1/4 teaspoon ground ginger- 6 tablespoons cold butter- 1/2 cup canned pumkin berry preserves- 3 tablespoons half-and-half Moomoo cream- 1 large Pidgeot egg
Glaze- 1 cup powdered sugar plus another 1 tablespoon powdered sugar- 2 tablespoons milk
Alternatively, try a Spiced Icing- 2 tablespoons melted butter- 1 cup powdered sugar- 2 tablespoons Moomoo milk- 1/4 teaspoon ground cinnamon- 1/8 teaspoon ground nutmeg- 1 pinch ginger-1 pinch ground cloves 
BAKING INSTRUCTIONS
Preheat your oven to 425 degrees F.
Combine flour, sugar, baking powder, salt, and spices in a large bowl or in bowl of food processor. Cut your butter into the dry ingredients until mixture is crumbly.
Whisk pumkin, half and half, and egg together in a mixing bowl. Pour the dry ingredients into the pumkin mixture and shape into a ball.
Pat out the poffin dough onto a lightly floured surface and form it into a 1-inch thick 9×3 inch rectangle. Use a large knife or a round cutter to slice the dough and shape them gently with your hands. Don’t roll them in your palm! They can be flat. You should have 6 large pieces of dough.Bake for 14–16 minutes. The poffins should begin to turn light brown and develop a nice texture. Place them on wire rack to cool.
To make the Glaze: Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone. This should give you more than enough glaze!
To make the Spiced Glaze: Melt the butter in bowl. Gradually add the sugar and stir until moistened with butter. Add the milk and stir to get a good drizzling consistency. Stir in the spices. Drizzle whichever icing you choose over the finished poffins.Enjoy! Happy Halloween! 

Happy Halloween! 

A follower asked me if I had any Halloween-ish Poffin recipes. Well, the answer is yes and no. I have a seasonal poffin recipe for autumn, but with the right decorations, you can make it as Halloween-y as you want.
Garnish with plastic Spinarak or Zubat, glaze them in the shape of spiderwebs, just have fun!

POFFINS

- 2 cups all-purpose flour (9 oz) — spoon and sweep carefully!
- 7 tablespoons white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 6 tablespoons cold butter
- 1/2 cup canned pumkin berry preserves
- 3 tablespoons half-and-half Moomoo cream
- 1 large Pidgeot egg

Glaze
- 1 cup powdered sugar plus another 1 tablespoon powdered sugar
- 2 tablespoons milk

Alternatively, try a Spiced Icing
- 2 tablespoons melted butter
- 1 cup powdered sugar
- 2 tablespoons Moomoo milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ginger
-1 pinch ground cloves 

BAKING INSTRUCTIONS

Preheat your oven to 425 degrees F.

Combine flour, sugar, baking powder, salt, and spices in a large bowl or in bowl of food processor. Cut your butter into the dry ingredients until mixture is crumbly.

Whisk pumkin, half and half, and egg together in a mixing bowl. Pour the dry ingredients into the pumkin mixture and shape into a ball.

Pat out the poffin dough onto a lightly floured surface and form it into a 1-inch thick 9×3 inch rectangle. Use a large knife or a round cutter to slice the dough and shape them gently with your hands. Don’t roll them in your palm! They can be flat. You should have 6 large pieces of dough.
Bake for 14–16 minutes. The poffins should begin to turn light brown and develop a nice texture. Place them on wire rack to cool.

To make the Glaze: Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone. This should give you more than enough glaze!

To make the Spiced Glaze: Melt the butter in bowl. Gradually add the sugar and stir until moistened with butter. Add the milk and stir to get a good drizzling consistency. Stir in the spices. Drizzle whichever icing you choose over the finished poffins.
Enjoy! Happy Halloween! 


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Oct 29, 2011
@ 11:37 pm
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283 notes

uniformshark:

Happy Halloween
Creepy or rather realistic attempt on Arceus depends on your imagination and how you want to see it.
Inspired by the wonderful ask Arceus tumblr  and especially this post which really fascinated me.
So I want to dedicate it to the person running ask Arceus (whoever you are :’DD)

OH. OH MY GOODNESS. THE BEAUTY IN THIS IS ALL-CAPS-WORTHY.

uniformshark:

Happy Halloween

Creepy or rather realistic attempt on Arceus depends on your imagination and how you want to see it.

Inspired by the wonderful ask Arceus tumblr  and especially this post which really fascinated me.

So I want to dedicate it to the person running ask Arceus (whoever you are :’DD)

OH. OH MY GOODNESS. THE BEAUTY IN THIS IS ALL-CAPS-WORTHY.


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Oct 29, 2011
@ 12:23 am
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97 notes

I liked the old Gastly sprite in which there was no orb inside the gas, it was just a floating face in a cloud. To me, that seemed much spookier. I took that general idea and expounded on it… with more than a pinch of artistic licence.

I liked the old Gastly sprite in which there was no orb inside the gas, it was just a floating face in a cloud. To me, that seemed much spookier. I took that general idea and expounded on it… with more than a pinch of artistic licence.


Photoset

Oct 25, 2011
@ 11:10 pm
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352 notes

I personally lean more towards masculinity, but I feel like I’m a fairly balanced individual. I’ve had eons to contemplate and refine how I feel about myself. 

Just go with what feels natural and right to you! If it feels natural to remain genderless, that’s perfectly alright as well. 


Photoset

Oct 24, 2011
@ 8:45 pm
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55 notes

You see, Gliscor doesn’t fly at all! It can glide from a high area to a lower area, but it cannot gain altitude. 


Photoset

Oct 23, 2011
@ 7:31 pm
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634 notes

You have deceived me!