thevaught:

Dalia becomes fascinated with the squares surrounding our faces in the viewfinder and we have storytime. Oh, and it’s a haul. And we actually didn’t buy a car.

Our Social Haunts
Trisha’s Tumblr: http://thevaught.tumblr.com
Dalia’s Tumblr: http://threatenandadore.tumblr.com

Music
"Her Breath" - Arizono Kazuhiro
"Still Sound" (Teen Daze Remix) - Toro y Moi
"Tulips" (Remix) - The Bilinda Butchers

It’s been a long long time but I made another video on a new channel! I think I’ll be leaving aethenia as simply a place to post music and whatnot. But if you have time, feel free to watch this video I made for fun with my gorgeous friend, Dalia!

VLOG | April 8 - Lunch with Christine

I know I’ve been a terrible blogger and I haven’t updated in nearly 2 months, but I’m back with a vlog! (: Expect more videos to come your way in the future, and I’ll try my best to upload with more text posts, as well!

I hope you’re all doing well, and thanks for sticking with me this far!

Check Christine’s Tumblr out!

Comment. Like. Subscribe. Please! (: Watch in HD too! 

Track Title: Venus

Artist: Air

Album: Talkie Walkie

Venus - Air

Apple Pie
Hello everyone! This year for Thanksgiving, my sister and I made some apple pie for the Thanksgiving dinner we had with our mom’s side of the family. We were quite lazy and to save time, we didn’t make our own crust (though if you do want to make your own crust, America’s Test Kitchen has a great recipe). We used an apple mixture of mostly Granny Smith apples, which are really tart and sour, and some Fuji apples - if you don’t like that, then feel free to substitute it with any apple of your choosing.
INGREDIENTS

3/4 cup of white granulated sugar
1/4 cup of brown sugar
1/4 teaspoon of salt
1 teaspoon of ground cinnamon 
3-4 pounds of Granny Smith and Fuji apples
1 tablespoon of lemon juice
2 tablespoons of unsalted butter
1 egg for an egg wash

DIRECTIONS

1 Preheat the oven to 425°F. Place a baking sheet on the lowest rack of your oven.
2 Core and cut your apples in half. Then slice those halves - just make sure they’re not too thin, or else they’ll be mushy in the filling!
3 Add all the spices and mix with the apples. Then transfer the filling to a pot to cook for about 15 minutes, stirring frequently. Drain the apples when they are tender (use a fork to test this!) in a strainer/colander over a bowl and let them cool. Again, draining the apple mixture of its juices will reduce the chances of your filling being mushy.
4 At this point, press your pie dough into your pie dish. Then add your cooled filling into the dish and add your lemon juice over top. Dot the top of your filling with butter.
5 Roll the second pie dough and place it over the top. Pinch the bottom and top layers of the pie dough together. Then, you can then flute the edges of the pie, or press the edges of the pie down with a fork, as we did. Be sure that you trim off any excess dough. Score the top of the pie to let out any steam. then, paint on your egg wash.
6 Set the pie on the preheated baking sheet to catch any juices. Bake the pie at 425°F for 15 minutes, before lowering the oven temperature to 375°F for 45-50 minutes. You can tell that it’s ready when the crust turns golden brown. Cool the pie for at least an hour and then serve it with whipped cream or vanilla ice cream.

If you make this recipe, please let me know how you like it! If you have any requests for any other recipes (dessert, savory meat dishes, pasta, etc.), please message me! Thanks for reading! 

Apple Pie

Hello everyone! This year for Thanksgiving, my sister and I made some apple pie for the Thanksgiving dinner we had with our mom’s side of the family. We were quite lazy and to save time, we didn’t make our own crust (though if you do want to make your own crust, America’s Test Kitchen has a great recipe). We used an apple mixture of mostly Granny Smith apples, which are really tart and sour, and some Fuji apples - if you don’t like that, then feel free to substitute it with any apple of your choosing.

INGREDIENTS

  • 3/4 cup of white granulated sugar
  • 1/4 cup of brown sugar
  • 1/4 teaspoon of salt
  • 1 teaspoon of ground cinnamon 
  • 3-4 pounds of Granny Smith and Fuji apples
  • 1 tablespoon of lemon juice
  • 2 tablespoons of unsalted butter
  • 1 egg for an egg wash

DIRECTIONS

1 Preheat the oven to 425°F. Place a baking sheet on the lowest rack of your oven.

2 Core and cut your apples in half. Then slice those halves - just make sure they’re not too thin, or else they’ll be mushy in the filling!

3 Add all the spices and mix with the apples. Then transfer the filling to a pot to cook for about 15 minutes, stirring frequently. Drain the apples when they are tender (use a fork to test this!) in a strainer/colander over a bowl and let them cool. Again, draining the apple mixture of its juices will reduce the chances of your filling being mushy.

4 At this point, press your pie dough into your pie dish. Then add your cooled filling into the dish and add your lemon juice over top. Dot the top of your filling with butter.

5 Roll the second pie dough and place it over the top. Pinch the bottom and top layers of the pie dough together. Then, you can then flute the edges of the pie, or press the edges of the pie down with a fork, as we did. Be sure that you trim off any excess dough. Score the top of the pie to let out any steam. then, paint on your egg wash.

6 Set the pie on the preheated baking sheet to catch any juices. Bake the pie at 425°F for 15 minutes, before lowering the oven temperature to 375°F for 45-50 minutes. You can tell that it’s ready when the crust turns golden brown. Cool the pie for at least an hour and then serve it with whipped cream or vanilla ice cream.

If you make this recipe, please let me know how you like it! If you have any requests for any other recipes (dessert, savory meat dishes, pasta, etc.), please message me! Thanks for reading! 

Happy Thanksgiving!

To my fellow Americans, happy Thanksgiving! I would like to thank all of my followers and please know that I am grateful that you have all supported me, even with my sporadic postings, haha!

Every Thanksgiving, my maternal side of the family cooks a different item of food and comes together to eat! This year, my family is making roast beef and apple pie! I’ll be sure to post pictures (and the recipes)!

I hope that you all eat a lot today and that you have many things to be thankful for! (:

Chipotle Flourless Chocolate Cake
Hi everyone, here is the long awaited chocolate cake recipe that I had teased you with in late September! I had taken Garrett McCord's recipe on Simply Recipes and made it my own. You can always substitute the cayenne pepper for more chili powder, if you’d like. Personally, I added a little bit of sweet paprika and extra cocoa powder and used some Belgian dark chocolate. Use what you have, but if you can, invest in great ingredients, as it will make this cake that much better.
For the original recipe, click here. 
Here is my own, which I have adapted from the original: 


INGREDIENTS
10 oz. of semisweet chocolate, roughly chopped
7 tablespoons of unsalted butter, cut into pieces
5 large eggs, room temperature
1 cup of sugar
1/2 teaspoon of cinnamon
3/4 teaspoon of chipotle chili powder
Pinch of paprika
Pinch of salt
1 teaspoon cocoa powder (optional)
Powdered sugar for dusting (optional)
Slivered almonds and fruit for decoration




DIRECTIONS
1 Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray.
2 Melt the chocolate and butter together over a double boiler, stirring occasionally until smooth. Make sure that your bowl of chocolate is not touching the simmering water underneath.
3 Whisk together the eggs and the sugar in a large bowl, and add the salt and spices. Temper the mixture with a bit of the melted chocolate before slowly, a little at a time, adding in the rest of the melted chocolate. Adjust spices, if needed.
4 Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar, and decorate with any fruit or nuts you may have. Serve!



The cake will come out slightly uneven on the top, due to the lack of flour but I think its intense flavor will make up for its lumpy surface. I am trying to adapt this recipe so that the top is more even, so expect an update of the recipe sometime around Thanksgiving.
This cake is very dense, and the spices will leave a bit of a tingle afterwards - which I absolutely love. The almonds and berries & the spice and dense texture of the cake really do work well with each other. Personally, I really loved this cake slightly warmed with a glass of cold milk - delicious.
I hope you enjoy the recipe, and please let me know if you try it yourself, and how it works out.

Chipotle Flourless Chocolate Cake

Hi everyone, here is the long awaited chocolate cake recipe that I had teased you with in late September! I had taken Garrett McCord's recipe on Simply Recipes and made it my own. You can always substitute the cayenne pepper for more chili powder, if you’d like. Personally, I added a little bit of sweet paprika and extra cocoa powder and used some Belgian dark chocolate. Use what you have, but if you can, invest in great ingredients, as it will make this cake that much better.

For the original recipe, click here

Here is my own, which I have adapted from the original: 

INGREDIENTS

  • 10 oz. of semisweet chocolate, roughly chopped
  • 7 tablespoons of unsalted butter, cut into pieces
  • 5 large eggs, room temperature
  • 1 cup of sugar
  • 1/2 teaspoon of cinnamon
  • 3/4 teaspoon of chipotle chili powder
  • Pinch of paprika
  • Pinch of salt
  • 1 teaspoon cocoa powder (optional)
  • Powdered sugar for dusting (optional)
  • Slivered almonds and fruit for decoration

DIRECTIONS

1 Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray.

2 Melt the chocolate and butter together over a double boiler, stirring occasionally until smooth. Make sure that your bowl of chocolate is not touching the simmering water underneath.

3 Whisk together the eggs and the sugar in a large bowl, and add the salt and spices. Temper the mixture with a bit of the melted chocolate before slowly, a little at a time, adding in the rest of the melted chocolate. Adjust spices, if needed.

4 Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar, and decorate with any fruit or nuts you may have. Serve!

The cake will come out slightly uneven on the top, due to the lack of flour but I think its intense flavor will make up for its lumpy surface. I am trying to adapt this recipe so that the top is more even, so expect an update of the recipe sometime around Thanksgiving.

This cake is very dense, and the spices will leave a bit of a tingle afterwards - which I absolutely love. The almonds and berries & the spice and dense texture of the cake really do work well with each other. Personally, I really loved this cake slightly warmed with a glass of cold milk - delicious.

I hope you enjoy the recipe, and please let me know if you try it yourself, and how it works out.

Track Title: Gay Sons of Lesbian Mothers

Artist: Kaki King

Album: ...Until We Felt Red

Kaki King - Gay Sons of Lesbian Mothers

I am so in love with Hedi Slimane’s ads for Saint Laurent! What do you guys think - do you like the rebranding of YSL? I know I do!

Hi everyone,
Sorry for not updating as frequently anymore. I know I’m behind on updating a recipe that I promised you with this teaser. But I’ve been tweaking and fine-tuning that recipe so that it’s simpler, tastier, and just better. So please be patient!
On the other hand, I also promised a Maybelline Color Tattoo review, and here it is. I hope it is informative and that you enjoy it.
School has been keeping me busy but I will try to do these weekly updates and at least post some music once a week. Original content should continue around Thanksgiving, hopefully! In the meantime, enjoy this snapshot of a Balenciaga and Spain exhibit poster.

Hi everyone,

Sorry for not updating as frequently anymore. I know I’m behind on updating a recipe that I promised you with this teaser. But I’ve been tweaking and fine-tuning that recipe so that it’s simpler, tastier, and just better. So please be patient!

On the other hand, I also promised a Maybelline Color Tattoo review, and here it is. I hope it is informative and that you enjoy it.

School has been keeping me busy but I will try to do these weekly updates and at least post some music once a week. Original content should continue around Thanksgiving, hopefully! In the meantime, enjoy this snapshot of a Balenciaga and Spain exhibit poster.

Track Title: Finish Line

Artist: Fanfarlo

Album: Reservoir

Fanfarlo - Finish Line

Track Title: Ladybird

Artist: weirddough

Album: strictly beats: weird weather

weirddough - Ladybird

Post coming up soon on the Maybelline Color Tattoos~

Track Title: Feather

Artist: Nujabes

Album: Modal Soul

Nujabes - Feather