Hi guys! Thank you so much for your hard work in this blog despite being busy. I really hope I’m not bothering ya’ll but I had a submission!
So Halloween is coming soon so it’s a great time to start whipping out the grossest recipes you got! Especially if you’re a kin type that likes blood and flesh. I thought maybe this link of gory recipes would help! (ps. I find red jello to be a fun substitute for clotted blood!)
Thanks again! ~ vampire batkin ♡
I’m literally in love with this oh my lord.
I don't know if you recieved my ask a few days ago, about the rock candy being a neat substitute for unrefined energon, but I discovered something to add onto it!! For fellow cybertronians, a good high-grade substitute could be something like Mike's hard Lemonade, they have different flavours and colours, then for regular, refined energon theres Gatorade or Powerade, or even (i like) mountain dew voltage! THen of course Rock candy for unrefined energon!!!
- 1 quart eggnog
- 1/2 cup white rum (recommended: Myer’s Platinum)
- 1/2 cup white chocolate liqueur
- 1 cup whipped topping
- Grated white chocolate, for garnish
- Pumpkin pie spice, for garnish
In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice.
- 1/2 (12-ounce) bag cranberries, plus more for garnish
- 1 bunch fresh mint, saving some for garnish
- 1 orange sliced, saving some for garnish
- 1/3 cup sugar
- 1 liter sparkling water
- White rum, optional
In a large pitcher, add the cranberries, mint, orange, and sugar. Muddle them with a wooden spoon, working out the juices of the fruit and dissolving the sugar. Add the sparkling water and stir to combine. Pour the mixture over ice and garnish with a slice of orange, some cranberries, and a sprig of mint. For the adults, add the white rum.
- 6 cups whole milk*
- Enriched Chocolate Sauce, recipe follows
- Rum to taste, optional
- Whipped cream, optional
- 4 ounces bittersweet chocolate shavings or small pieces
Heat the milk (or a mixture of cream and milk for a richer result) until it simmers and whisk it into the chocolate. Pour into individual cups and serve with rum or whipped cream, if using. Top with chocolate shavings.
*Note: this recipe can be made even more “evil” by substituting 2 cups of cream and mixing it with 4 cups milk.
Enriched Chocolate Sauce:
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 4 ounces semisweet chocolate
- 2 teaspoons dark rum
- 1/8 teaspoon grated orange zest
In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving.
Yield: 1/2 cup
Prep Time: 15 minutes
Cook Time: 5 minutes
Ease of preparation: easy
Original recipe makes 1 6-inch round panChange Servings
- 1/8 cup chopped dried cherries
- 1/8 cup chopped dried mango
- 1/4 cup dried cranberries
- 1/4 cup dried currants
- 2 tablespoons chopped candied citron
- 1/4 cup dark rum
- 1/2 cup butter
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsulfured molasses
- 2 tablespoons milk
- 1/4 cup chopped pecans
- 1/4 cup dark rum, divided
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Just wanted to say that I saw something about things that feel like electricity or energy, and I remember a friend telling me he bought something called "Oddka", which has a flavour called "Electricity" that is supposed to actually feel like electricity; so, for 'kin over the drinking age in their respective areas, that might be something to look for.