A self portrait inspired by the Hanged Man tarot card. Watercolor and ink.
On yesterday's Full Moon in Scorpio, I found my mom in the kitchen making cookies. After chatting with her about the recipe, I quickly realized this wasn't just any treat she was making. These Double-Chocolate Cayenne Cookies were in fact a powerful love spell, full of magic and glamour! As a Scorpio Moon Babe, I couldn't help but feel invigorated by the potency of the full moon's energies. Biting into a spicy, sinfully rich chocolate cookie fresh out of the oven was absolutely magical.
The intensity of flavors that radiate from this recipe will feed your deepest desires and even stir up sexual energies within. I can't think of a better way to celebrate the full moon and plan to add a small plate to my Beltane (May Day) ritual tomorrow.
Double-Chocolate Cayenne Cookies
Makes 8 dozen cookies
2 cups (about 10 oz) chopped chocolate (Mom used 1 bars of chili infused dark chocolate and 1 bar 85% dark chocolate)
1 cup (2 sticks) butter, room temperature
1 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1 teaspoon cayenne pepper
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 heaping teaspoon salt
1 cup (about 5.5 oz) chopped chili infused chocolate
1/2 to 3/4 cup raw sugar (or other coarse sugar)
Heat oven to 375 degrees.
Melt the 2 cups chopped chocolate in a double boiler. Once melted, set aside. In a mixing bowl using an electric mixer on high, beat the butter until light and smooth, about 2 minutes. Gradually add the brown and granulated sugars and continue mixing until incorporated. Reduce mixer speed to low and add the melted chocolate, cayenne, vanilla and eggs.
In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the chocolate mixture in three batches, incorporating the flour before adding the next batch. Finally, fold in the remaining 1 cup of chopped chocolate. Refrigerate dough for at least 30 minutes.
Roll dough into 1-inch balls. Line a baking sheet with parchment paper. On a plate, roll the balls in the raw sugar to coat and place on a prepared pan about 1 1/2 inches apart. Bake for 6-8 minutes, and cool on a wire rack.
As an artist, I have a great interest in symbology. Lately I’ve felt drawn to the catholic symbol of the sacred heart. A symbol of great self sacrifice and unconditional divine love for all beings.
Being raised catholic, I never really felt a spiritual connection to the church or it’s teachings but there are some things that have stayed with me. The worship of Mary, the beautiful shrines and stained glass, the incense, rituals and witchy undertones that still exist if you know where to look.
Being February, the season of love, I was inspired to make this felt sacred heart sachet. Filled with a blend of dried lavender, rose petals and infused with rose quartz, this craft project became quickly became my own love spell stitched with heart opening intentions.