Kin Food
freeze-dried strawberries reconstituted in cold milk make a great snack for fae/angel-y folk uwu
Anonymous

That’s a really sweet idea, love, I may just do that myself.

-Lion

Lemon Poppy Seed Cake
Ingredients:
4 egg yolks
6 Tbsp. butter
1⁄3 cup granulated sugar
1⁄3 cup confectioners’ sugar
1¼ cups all-purpose flour
2¼ tsp. baking powder
1⁄8 tsp. salt
¼ cup poppy seeds
½ cup cashews, ground
1 cup plain yogurt
2 tsp. lemon peel, grated
2 Tbsp. fresh lemon juice
1 tsp. Madagascar bourbon vanilla extract
½ tsp. lemon extract
1 cup Cointreau (optional)
Method:
Preheat oven to 350°F.
Beat egg yolks until light in color. In a separate bowl, cream butter and sugars; add yolks and mix well. Sift together the flour, baking powder, and salt, then stir in poppy seeds and cashews; add to egg/butter/sugar mixture.
In a large mixing cup, beat the yogurt with a fork until loose; then add lemon peel, lemon juice, and extracts. Fold into cake mixture.
Pour batter into well-greased and floured loaf pan. Bake for 50–55 minutes, or until tester comes out clean.
If desired, soak with Cointreau and allow to stand overnight (in refrigerator) before serving. Serve cold or at room temperature.

Lemon Poppy Seed Cake

Ingredients:

  • 4 egg yolks
  • 6 Tbsp. butter
  • 1⁄3 cup granulated sugar
  • 1⁄3 cup confectioners’ sugar
  • 1¼ cups all-purpose flour
  • 2¼ tsp. baking powder
  • 1⁄8 tsp. salt
  • ¼ cup poppy seeds
  • ½ cup cashews, ground
  • 1 cup plain yogurt
  • 2 tsp. lemon peel, grated
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. Madagascar bourbon vanilla extract
  • ½ tsp. lemon extract
  • 1 cup Cointreau (optional)

Method:

  1. Preheat oven to 350°F.
  2. Beat egg yolks until light in color. In a separate bowl, cream butter and sugars; add yolks and mix well. Sift together the flour, baking powder, and salt, then stir in poppy seeds and cashews; add to egg/butter/sugar mixture.
  3. In a large mixing cup, beat the yogurt with a fork until loose; then add lemon peel, lemon juice, and extracts. Fold into cake mixture.
  4. Pour batter into well-greased and floured loaf pan. Bake for 50–55 minutes, or until tester comes out clean.
  5. If desired, soak with Cointreau and allow to stand overnight (in refrigerator) before serving. Serve cold or at room temperature.

Sorry about the lack of a picture, but this sweet recipe is just too good not to share with my fellow demonkin.  I’m guessing angelkin or airkin or anyone that likes frosting would also enjoy this treat.

Meringue frosting is divine on just about any baked good, but also wonderful just licked off of a spoon.  Its fluffy, smooth texture makes its consistency similar to that of a soul, and it can be made to taste like whatever you prefer.

Ingredients
4 tbsp egg white powder or meringue powder
1/2 cup warm water
1 cup powdered sugar
1 tsp flavoring extract*

*This can be any flavor you like- vanilla, peppermint, strawberry, orange, lemon, cinnamon…  As an ala demonkin, I like the unobtrusive bittersweet taste of rosewater.

Instructions

Whip together the egg white powder and water until the mixture is frothy, then add powdered sugar and continue whipping until soft peaks form.  Once soft peaks occur, add in flavored extract and whip until stiff peaks form in the meringue.  Spoon into a pastry bag to add to macarons, cupcakes, or other baked goods, or simply store in an airtight container for snacking.

Unfortunately, there’s no picture available, but here’s a Spiced Lava Cake recipe for fire spirits, dragons, and chocolate lovers! Contains alcohol, but I imagine you can leave it out.

Molten Spiced Chocolate Cabernet Lava Cakes

Ingredients
  • 4 ounces semisweet chocolate
  • 1/2 cup butter
  • 1 tablespoon cabernet sauvignon wine
  • 1 teaspoon vanilla
  • 1 cup confectioners’ sugar
  • 2 whole eggs
  • 1 egg yolk
  • 6 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 4 ounces fresh raspberries ( or other fruit)
How to:
  1. Preheat oven to 425 degrees.
  2. Butter 4 (6 oz) custard cups/souffle dishes. Place on baking sheet.
  3. Microwave chocolate & butter until butter is melted. Whisk until chocolate is completely melted and blended inches
  4. Stir in wine, vanilla & sugar untiled well blended.
  5. Whisk in eggs & egg yolk.
  6. Stir in cinnamon and ginger.
  7. Divide into dishes.
  8. bake for 15 to 20 minutes (I’ve noticed some ovens take the full 20 minutes so watch carefully after 15 minutes) or until sides are firm but centers are soft.
  9. Remove and let stand for one minute. Loosen edges with knife and invert onto plates.
  10. sprinkle with confectioners sugar and decorate each serving with raspberries.

Serves 4

For sylphkin or anyone else looking for a light and airy dessert!
Lemon Cloud with Strawberry-Mint compote.
Ingredients:Cloud:  
   Cooking spray 
3/4 cup  plus 2 tablespoons sugar, divided 
1 tablespoon  cornstarch  
1 tablespoon  grated lemon rind 
6 tablespoons  fresh lemon juice 
2   large egg yolks 
4   large egg whites 
   Dash of salt  
Compote:
2 cups  quartered small strawberries 
2 tablespoons  sugar 
1   to 2 tablespoons chopped fresh mint  

Preparation

To prepare cloud, preheat oven to 350°.
Lightly coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle with 2 tablespoons sugar, shaking out excess. Place dish on a baking sheet.
Combine 1/2 cup sugar and cornstarch in a medium saucepan, stirring with a whisk. Stir in lemon rind, juice, and egg yolks. Place over medium heat; cook for 3 minutes or until thick, stirring constantly. Remove from heat; immediately scrape mixture into a glass bowl. Cool to room temperature.
Place egg whites and salt in a large bowl; beat with a mixer at medium speed 30 seconds or until foamy. Increase mixer speed to high. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating just until stiff peaks form. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake at 350° for 25 minutes or until puffed and lightly browned. Remove from oven, and cool to room temperature on a wire rack. Cover and chill.
To prepare compote, combine strawberries, 2 tablespoons sugar, and mint; toss gently. Cover and chill. Serve with lemon cloud.———-
You can also use other berries in place of the strawberries if you’d like!

For sylphkin or anyone else looking for a light and airy dessert!

Lemon Cloud with Strawberry-Mint compote.

Ingredients:
Cloud:

  • Cooking spray 
  • 3/4 cup plus 2 tablespoons sugar, divided 
  • 1 tablespoon cornstarch
  • 1 tablespoon grated lemon rind 
  • 6 tablespoons fresh lemon juice 
  • large egg yolks 
  • large egg whites 
  • Dash of salt

Compote:

  • 2 cups quartered small strawberries 
  • 2 tablespoons sugar 
  • to 2 tablespoons chopped fresh mint

Preparation

  1. To prepare cloud, preheat oven to 350°.
  2. Lightly coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle with 2 tablespoons sugar, shaking out excess. Place dish on a baking sheet.
  3. Combine 1/2 cup sugar and cornstarch in a medium saucepan, stirring with a whisk. Stir in lemon rind, juice, and egg yolks. Place over medium heat; cook for 3 minutes or until thick, stirring constantly. Remove from heat; immediately scrape mixture into a glass bowl. Cool to room temperature.
  4. Place egg whites and salt in a large bowl; beat with a mixer at medium speed 30 seconds or until foamy. Increase mixer speed to high. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating just until stiff peaks form. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake at 350° for 25 minutes or until puffed and lightly browned. Remove from oven, and cool to room temperature on a wire rack. Cover and chill.
  5. To prepare compote, combine strawberries, 2 tablespoons sugar, and mint; toss gently. Cover and chill. Serve with lemon cloud.

    ———-

You can also use other berries in place of the strawberries if you’d like!

I saw roses mentioned for angelkin, but I imagine faekin and beekin might enjoy it, or really anyone who likes flowers or sweetness :)

Video can be found here——Serves 12Ingredients:-1 1/2 cups rose syrup (bottle or made from scratch)-1 cup evaporated milk-5 cups water-3 drops pink food coloring
 Tools needed: -Fine mesh strainer -Sauce pot -Measuring spoonsHow to: -In a pitcher add 1 1/2 cups of Rose syrup -Add evaporated milk -Add 5 cups cold water -3 drops of pink food coloring (This gives it, it’s pink color) -fill glasses with ice -Pour over ice and enjoy
If making Rose Syrup from scratch: -Pour 3 cups of boiling water over dried roses and let sit overnight (wait until cool before -putting in the fridge). -The next day, strain rose water, and discard the rose petals. -In a sauce pot add rose water and 4 cups of sugar -Bring to a boil and let simmer for 10 min -Cool completely before using——
The video comments suggest using sparkling water in place of plain water for a little something extra

I saw roses mentioned for angelkin, but I imagine faekin and beekin might enjoy it, or really anyone who likes flowers or sweetness :)

Video can be found here
——
Serves 12

Ingredients:
-1 1/2 cups rose syrup (bottle or made from scratch)
-1 cup evaporated milk
-5 cups water
-3 drops pink food coloring

Tools needed:
-Fine mesh strainer
-Sauce pot
-Measuring spoons

How to:
-In a pitcher add 1 1/2 cups of Rose syrup
-Add evaporated milk
-Add 5 cups cold water
-3 drops of pink food coloring (This gives it, it’s pink color)
-fill glasses with ice
-Pour over ice and enjoy

If making Rose Syrup from scratch:
-Pour 3 cups of boiling water over dried roses and let sit overnight (wait until cool before -putting in the fridge).
-The next day, strain rose water, and discard the rose petals.
-In a sauce pot add rose water and 4 cups of sugar
-Bring to a boil and let simmer for 10 min
-Cool completely before using

——

The video comments suggest using sparkling water in place of plain water for a little something extra

submitted to kinfood:

not a recipe, but a suggestion to any angelkin [or any other kin] who crave rose flavour!

Fuwarinka Rose Essence Soft Candy - i recently bought some of these myself, and while the middle is a bit much for me, sucking on the outside satisfies cravings. c:

Fuwarinka Gum Rose Flavor - can’t vouch for these personally, but they’re the same make as the soft candy, so i can’t imagine they’re too different.

As an angelkin, I believe that caramel coffee and lattes are quite good. Not as good as ambrosia, of course, but close.
Anonymous
As an incarnate angel with a physical body that does not handle sugars well, putting rose water or orange blossom water in tea, water, and/or any type of milk is very satisfying.
Anonymous

Oooh that actually sounds delicious and I might try it some time.

Thank you!

-Wolf

Sahlab! It’s a middle-eastern dessert that’s somewhere between a pudding and a hot drink. It’s got a few variations but the way I had it there were a bunch of cashews and almonds so it’s good for squirrelkin or other woodland kintypes. Very tasty and comforting in winter, too.

4 cups milk
1/2 cup cornstarch
1 teaspoon vanilla
sugar (to taste)
Toppings
ground cinnamon (to taste)
unsweetened dried shredded coconut (to taste)
mixed nuts, raisins, etc. (to taste)
Directions:

1. Combine cornstarch and water in a small cup and stir well.
2. Add milk to a soup pan or dutch oven pot.
3. Stir in cornstarch mixture in milk before it gets warm.
4. Add in vanilla and sugar.
5. Must stir constantly until it comes to a boil.
6. Let boil for 2 minutes, meanwhile still stirring.
7. Put your nuts, coconut, dried fruits, etc in a mug and pour the pudding over. Top with cinnamon, let cool a bit, and nom.

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And, one for the sanguinarians. I have found that organic black cherry juice has a nice metallic tang to it and is conveniently already a bloody color. Make sure you get pure cherry and not juice cocktail or whatever. You might have to go to a health food store or something but it’s worth it. Personally I like to mix it with carrot juice to tone down the sweetness and make it a bit more nutritious. This makes it more opaque and congealed blood color. Haven’t tried it warm but I plan to do some experimenting.