Kin Food

Directions:

1. Melt the white chocolate/white candy disks in a small bowl in the microwave. Melt slowly 15-30 seconds at a time, stir, repeat until completely melted.

2. Stick the straw in a small bowl and slowly suck the chocolate 3/4 of the way up the straw. Place the straws in the freezer for 5-10  minutes.

3. Remove the straws and poke the skewer through the straw and push the chocolate out. If the chocolate will not slide out, replace in freezer for a few more minutes. Note: I was amazed at easy it was to remove the chocolate from the straws!

((I imagine you could add food colour to the chocolate to get different coloured chalk? Or simply melt different coloured chocolate chips. It’s surprisingly difficult to find edible chalk recipes. -Wolf))

I'm sorry, but I was wondering if you might be able to find another edible chalk recipe? I tried the one in the trollkin tag but it didn't work well for me and it just all melted together. I use it for cosplay, but I'm sure others could find it helpful for their 'kin needs. If you wouldn't mind, that is..

I’ll see what I can find for you.

-Wolf

I was looking through your blog and could have sworn you had more Homestuck recipes at one point. Anyway, any tips on dying biscuits and/or hot dogs? I want to make pigs in a blanket to look like troll grubs but not sure how to apply food dye to non-liquid stuffs.
Anonymous

I would be happy to post more but I don’t read Homestuck. Anyone who knows of any recipes is welcome to submit some any time, though!

As far as using food coloring with pigs-in-a-blanket, you would have to make the dough from scratch and add the coloring to the dough while you’re first mixing it. I doubt you could use food coloring on premade dough. 

-Fox

(via 34 Insanely Simple Two-Ingredient Recipes)
(via Lemon Burst Cake Mix Cookies | TidyMom)
(via Recipe: D.I.Y. Candied Lemon Peel | The Kitchn)
(via Recipe: Lemon Yogurt Cake with Ginger-Thyme Syrup | The Kitchn)
(via FRENCH LEMON CREAM TART RECIPE ~ Tuesdays With Dorie - Spatulas, Corkscrews & Suitcases)
(via Lemon cake recipes)
Triple lemon cake
Makes 12 servings
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup plus 6 tablespoons unsalted butter, softened, divided
2 cups granulated sugar, divided
3 eggs plus 4 egg yolks, divided
1 teaspoon pure vanilla extract
1/2 cup plus 3 tablespoons fresh lemon juice, divided
1 cup plus 2 tablespoons low-fat milk, divided
1 tablespoon plus 1 teaspoon grated lemon zest, divided
1 tablespoon cornstarch
4 cups confectioners’ sugar
Directions:
Preheat oven to 350 degrees F.
Coat 2 (8-inch) round pans with cooking spray and flour, shaking out excess flour.
In a medium-sized bowl, combine flour with baking powder and salt. In a large bowl, beat 1/2 cup butter with 1-1/4 cups granulated sugar until pale yellow. Beat in 3 eggs, one at a time, beating well after each addition. Beat in vanilla and 1 tablespoon lemon juice, and then gradually beat in flour mixture, alternating with 1 cup milk.
Pour batter into pans and bake for 30 minutes or until a toothpick comes out clean. Cool fully before frosting.
Combine 1 tablespoon lemon zest, 1/2 cup lemon juice, cornstarch, 6 tablespoons butter, and 3/4 cup granulated sugar in a medium saucepan. Heat over medium heat until mixture comes to a boil. Stir until sugar dissolves then reduce heat to low.
Beat 4 egg yolks in a small bowl and whisk in a small amount of hot lemon mixture, to temper the eggs. Lower heat and whisk egg mixture back into pot, stirring continually. Cook for 5 minutes over low heat until mixture thickens. Pour mixture into a bowl and chill until completely cool.
To make frosting, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 2 tablespoons milk until smooth and fluffy.
To assemble cake, cut each cake layer in half lengthwise. Place 1 cake layer, cut side up on a plate and spread lemon filling on cake, top with a second piece of cake and continue layering lemon filling and cake ending with a layer of cake.
Frost cake with lemon frosting on top and all sides. Chill until ready to serve.

(via Lemon cake recipes)

Triple lemon cake

Makes 12 servings

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup plus 6 tablespoons unsalted butter, softened, divided
  • 2 cups granulated sugar, divided
  • 3 eggs plus 4 egg yolks, divided
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plus 3 tablespoons fresh lemon juice, divided
  • 1 cup plus 2 tablespoons low-fat milk, divided
  • 1 tablespoon plus 1 teaspoon grated lemon zest, divided
  • 1 tablespoon cornstarch
  • 4 cups confectioners’ sugar

Directions:

  1. Preheat oven to 350 degrees F.
  2. Coat 2 (8-inch) round pans with cooking spray and flour, shaking out excess flour.
  3. In a medium-sized bowl, combine flour with baking powder and salt. In a large bowl, beat 1/2 cup butter with 1-1/4 cups granulated sugar until pale yellow. Beat in 3 eggs, one at a time, beating well after each addition. Beat in vanilla and 1 tablespoon lemon juice, and then gradually beat in flour mixture, alternating with 1 cup milk.
  4. Pour batter into pans and bake for 30 minutes or until a toothpick comes out clean. Cool fully before frosting.
  5. Combine 1 tablespoon lemon zest, 1/2 cup lemon juice, cornstarch, 6 tablespoons butter, and 3/4 cup granulated sugar in a medium saucepan. Heat over medium heat until mixture comes to a boil. Stir until sugar dissolves then reduce heat to low.
  6. Beat 4 egg yolks in a small bowl and whisk in a small amount of hot lemon mixture, to temper the eggs. Lower heat and whisk egg mixture back into pot, stirring continually. Cook for 5 minutes over low heat until mixture thickens. Pour mixture into a bowl and chill until completely cool.
  7. To make frosting, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 2 tablespoons milk until smooth and fluffy.
  8. To assemble cake, cut each cake layer in half lengthwise. Place 1 cake layer, cut side up on a plate and spread lemon filling on cake, top with a second piece of cake and continue layering lemon filling and cake ending with a layer of cake.
  9. Frost cake with lemon frosting on top and all sides. Chill until ready to serve.

ornerymint:

Here’s a follow-up of yesterday’s Rainbow Drinker post! Tumblr user intheoctobeegarden sent me a suggestion and recipe for how to make rainbow jello shots! (To view the recipe yourself, go here.)

To make Rainbow Drinker jello shots, you will cake vodka, lemonade, sweetened condensed milk, four envelopes of unflavored gelatin, and a variety of food coloring. I followed the recipe as closely as possible and got some pretty awesome results, but as you can see by these tiny shots my proportions were slightly off, haha.

Or, you can be a rebel like me and make a huge rainbow cake vodka jello martini. The possibilities are pretty endless here.

They tasted really great with cool-whip!