We’ve put a new doll up for sale on Etsy! This time it’s Mycroft Holmes in a dapper three piece suit, of course equipped with his trusty umbrella!
We’ve been inspired by Sherlock BBC, so we decided to do this.
Hope you’ll like it.
If you want to see some more, you just need to click.
We’ve been inspired by Sherlock BBC, so we decided to do this.
Hope you’ll like it.
If you want to see some more, you just need to click.
So besides writing fanfiction, one of my hobbies is working with herbs and oils. Part of that gets focused into perfumery.
I’ve made mixes for a bunch of the characters from BBC Sherlock. I don’t normally release my personal recipes, but felt like making an exception for Mycroft.
Mycroft’s blend is a twist on a recipe for an old Victorian Bay Rum cologne. The traditional scent is laced through with spice and sweetness until it is a cologne that vaguely reminds one of carrot cake. Yes, I said cake.
Ingredients Per 5ML base oil (I use jojoba):
- 8 drops Bay
- 11 drops Mandarin Orange
- 13 drops Vanilla
- 36 drops Sandalwood
- 3 drops Cassia
- 7 drops Cocoa (I use an EO labeled Cocoa Butter, which is whiter and more “frosting” smelling than normal Cocoa EO, which smells like dark chocolate)
Drop percentages are based on using EOs, not EOs pre-diluted in base oils. Cassia (what most people are mistakenly told is cinnamon) is sometimes a skin irritant for very sensitive people but should be entirely skin-safe for most people at this level of dilution.
Please don’t use this recipe using fragrance oils intended for candles or decorative soaps. Most of those chemicals are not safe to wear on your skin, even diluted.
Previously only available as an iPhone/iTouch case, now I’ve added Mycroft as a shirt, hoodie, v-neck, etc!
Click through or here to buy.
![sugarxlace:
Mycroft Tea Infused Creme Brulee!
[image: left, mycroft chocolate brulee; right, vanilla]
My dad’s been bugging me for a while to make him some creme brulee and I finally had the will to do it and while I was reaching for the sugar I knocked over my bag of Mycroft blend tea from Adagio and I GUESS IT WAS JUST FATE. I’m sorry I don’t have prettier dishes *dead* these are just foil muffin things.
Note: For the crunchy shell top, its best to use a little butane torch, but since I don’t have one, I stuck it under the broiler. This will work, but keep an eye on it. It will get WARM, and it probably won’t get even color (as you can see on mine) but it tastes fine!
Recipe (makes 6-7 2oz brulees)
2 cups heavy cream plus 1/3 cup water or milk6 egg yolks (save the whites for meringue or egg white omelette because you will need to diet after eating one)6 tbs white sugar 1/2 tsp of vanilla extract (1 to 2 whole tsp if doing plain vanilla)3 tbsp Mycroft blend tea (plus or minus how strong you like it)1 tbsp cocoa powder for an extra chocolatey kick (opt)2tsp cinnamon (opt)1/2 tsp ginger (opt)
Bear with me please, I go to culinary school and I have no patience for writing out every little step. I’m going to assume you have some basic knowledge of doing things, okay?
Preheat: 350 degrees.
Besides your whisk and ramekins or whatever, you’ll also need a fairly deep oven safe dish and hot water and nerves of steel.
Heat the cream on a low flame until you can see steam beginning to waft off the top. Take off the heat and throw in your tea. Don’t bother using a bag or a strainer, we’re going to obsessively strain this anyway. Let it steep however long you see fit. I let mine go about two hours because I forgot it.
Strain your cream.
Divide your sugar in half and throw in one half with the cream and the other half with your egg yolks (in a medium bowl okay?)
Whisk your egg yolks until the sugar is dissolved. When the cream is steaming again, pour a little at a time into the egg mixture, whisking the whole time. Add your vanilla and other flavorings now and beat thoroughly.
STRAIN THIS VERY, VERY WELL. Strain it two, even three times, cleaning out your sieve very well after each pass. You want a smooth texture custard. No lumps or grit.
Pour into your little dishes (i used a measuring cup with a pouring spout for this) and move them into your deep dish. Put them in the oven but just before closing up, add the hot water the bottom of the pot, about halfway up the sides of the cups. You can cover the top with foil, but I didn’t because I’m lazy and they came out fine.
Let them bake for 20 to 30 minutes, but check on them 15 minutes in. They’re done when you shake the pan and the custard jiggle like jello but don’t ripple like water.
Be very fucking careful taking that pan out of the oven because that water will blister your skin off.
Let it cool for 15 minutes in the water, then take them out and stick in the fridge for a few hours.
For the top, use granulated white sugar or even a white + brown sugar mixture, but it has to be smooth granulation. No big crystals. Then either torch it or stick in the broiler for a minute. If you broil them, put them back in the freezer for a couple minutes to chill it again.
notes
Its important that sugar goes in both your cream and your eggs because it’ll protect them from burning.
Don’t put the sugar in your eggs until they’re ready to go in, because they will get gritty and gross while the sugar pulls out the moisture and leaves behind curds.
If you’re not comfortable with making custards yet, use a 1/4 cup and gradually add and whisk in the cream to the eggs one cup at a time. You probably won’t get it smooth each time, but thats okay.
The consistency of this brulee is more like pudding because we only used yolk. If you want something a little firmer, you can substitute two yolks for one whole egg. I don’t do this because I think it makes the brulee taste really eggy and any little overwarmed spot will reek of sulfer ew.
NOW GO EAT YOUR DAMN CAKE CREME BRULEE](http://24.media.tumblr.com/tumblr_mah2oq6SOp1qdx849o1_500.jpg)
Mycroft Tea Infused Creme Brulee!
[image: left, mycroft chocolate brulee; right, vanilla]My dad’s been bugging me for a while to make him some creme brulee and I finally had the will to do it and while I was reaching for the sugar I knocked over my bag of Mycroft blend tea from Adagio and I GUESS IT WAS JUST FATE. I’m sorry I don’t have prettier dishes *dead* these are just foil muffin things.
Note: For the crunchy shell top, its best to use a little butane torch, but since I don’t have one, I stuck it under the broiler. This will work, but keep an eye on it. It will get WARM, and it probably won’t get even color (as you can see on mine) but it tastes fine!
Recipe (makes 6-7 2oz brulees)
2 cups heavy cream plus 1/3 cup water or milk
6 egg yolks (save the whites for meringue or egg white omelette because you will need to diet after eating one)
6 tbs white sugar
1/2 tsp of vanilla extract (1 to 2 whole tsp if doing plain vanilla)
3 tbsp Mycroft blend tea (plus or minus how strong you like it)
1 tbsp cocoa powder for an extra chocolatey kick (opt)
2tsp cinnamon (opt)
1/2 tsp ginger (opt)Bear with me please, I go to culinary school and I have no patience for writing out every little step. I’m going to assume you have some basic knowledge of doing things, okay?
Preheat: 350 degrees.
Besides your whisk and ramekins or whatever, you’ll also need a fairly deep oven safe dish and hot water and nerves of steel.
Heat the cream on a low flame until you can see steam beginning to waft off the top. Take off the heat and throw in your tea. Don’t bother using a bag or a strainer, we’re going to obsessively strain this anyway. Let it steep however long you see fit. I let mine go about two hours because I forgot it.
Strain your cream.
Divide your sugar in half and throw in one half with the cream and the other half with your egg yolks (in a medium bowl okay?)
Whisk your egg yolks until the sugar is dissolved. When the cream is steaming again, pour a little at a time into the egg mixture, whisking the whole time. Add your vanilla and other flavorings now and beat thoroughly.
STRAIN THIS VERY, VERY WELL. Strain it two, even three times, cleaning out your sieve very well after each pass. You want a smooth texture custard. No lumps or grit.
Pour into your little dishes (i used a measuring cup with a pouring spout for this) and move them into your deep dish. Put them in the oven but just before closing up, add the hot water the bottom of the pot, about halfway up the sides of the cups. You can cover the top with foil, but I didn’t because I’m lazy and they came out fine.
Let them bake for 20 to 30 minutes, but check on them 15 minutes in. They’re done when you shake the pan and the custard jiggle like jello but don’t ripple like water.
Be very fucking careful taking that pan out of the oven because that water will blister your skin off.
Let it cool for 15 minutes in the water, then take them out and stick in the fridge for a few hours.
For the top, use granulated white sugar or even a white + brown sugar mixture, but it has to be smooth granulation. No big crystals. Then either torch it or stick in the broiler for a minute. If you broil them, put them back in the freezer for a couple minutes to chill it again.
notes
- Its important that sugar goes in both your cream and your eggs because it’ll protect them from burning.
- Don’t put the sugar in your eggs until they’re ready to go in, because they will get gritty and gross while the sugar pulls out the moisture and leaves behind curds.
- If you’re not comfortable with making custards yet, use a 1/4 cup and gradually add and whisk in the cream to the eggs one cup at a time. You probably won’t get it smooth each time, but thats okay.
- The consistency of this brulee is more like pudding because we only used yolk. If you want something a little firmer, you can substitute two yolks for one whole egg. I don’t do this because I think it makes the brulee taste really eggy and any little overwarmed spot will reek of sulfer ew.
NOW GO EAT YOUR DAMN
CAKECREME BRULEE
Mycroft’s Chai Tea CupcakesFor ages I’ve been wanting to make tea flavoured cupcakes, and when I finally got around to it, using the delicious Mycroft tea blend was a no brainer! So without further ado, here’s my recipe for Mycroft’s Chai Tea Cupcakes!Cupcake Ingredients:1/2 cup unsalted butter, room temperature2/3 cup granulated sugar1/3 cup powdered sugar (this will make the cake light and fluffy)3 large eggs1 1/2 cups all purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1/4 cup Mycroft tea blend (or any chai tea)Buttercream Frosting :6 tablespoon butter - room temperature2 cups powdered sugarfew drops vanilla extract1/4 cup tea* (optional)
Putting all my new items up in my shop!
This is a set of Sherlock inspired magnets :) Go take a look!
