Kin Food
hello it's not anything too complex but i saw the recipe for the creme fraiche and berries soup and remembered! just fresh berries with creme fraiche is delicious by itself and if you have the berries sitting in some sugar for a while they become somewhat syrupy and that's quite tasty with creme fraiche as well either by itself or spooned on top of some cake or tart shells or something :>
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

thecakebar:

36 Homemade Popsicle Recipes By Artsy Mama

1. Rainbow Pudding Pops by Sandy Toes and Popsicles
2. Raspberry Limeade Ice Pops
 by Poofy Cheeks
3. Orange Julius Popsicles
 by A Night Owl
4. Banana Split on a Stick
 by Damy Health
5. Mango Popsicles
 by Katy She Cooks
6. Root Beer Float Pops
 by Erin Cooks
7. Pineapple Coconut Cilantro Popsicles
 by Keep Your Diet Real
8. Blackberry and Lime Popsicles
 by Baked Bree
9. Chocolate and Salted Caramel Pudding Pops
 by Endless Simmer
10. Lemonade Stand Popsicles by Somewhere Splendid
11. Cereal and Milk Popsicles by The Little Foodie
12. Pomegranate Yogurt Pops by The Kitchn
13. Easy, Creamy, Lemon Dream Popsicles by Whipped
14. Fresh Fruit Popsicles by PopSugar
15. Peanut Butter Oreo Popsicles by Pass the Sushi

16. Berry Yogurt Popsicles by SkinnyTaste
17. Peaches and Cream Popsicles by My Baking Addiction
18. Frozen Smoothie Pops
 by Culinary
19. Boston Cream Pie Popsicles by Something Swanky
20. Homemade Frozen Jello Pops
 by For the Love of Food
21. Chocolate Covered Strawberry Popsicles
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22. Sunshine Pops
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23. Chocolate Kiwi Popsicles
 by ShowFood Chef
24. Lemonade & Strawberry Cheesecake Popsicles
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25. Honeydew Popsicles by Pass the Sushi
26. Watermelon Pops by Kraft
27. Chocolate Covered Peanut Butter Popsicles by All Day I Dream About Food
28. Cookies and Cream Popsicles by Just Baked
29. Nutella Fudgesicles by Daily Waffle
30. Mango Orange Yogurt Popsicles by 6 Bittersweets
31. Strawberry Shortcake Popsicles by Bakers Royale
32. Chocolate Cheesecake Ice Pops by Babble
33. Piña Colada Popsicles
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34. Double Rainbow Quick Pops
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35. Ice Pops
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36. Samoa Popsicles
 My Baking Addiction
Berry Creme Fraiche Soup with Edible Flowers
Ingredients:
1 cup Raspberries
1 cup Blueberries
1 cup Blackberries
1/2 cup cranberry-raspberry juice [with no added sugar]
1/2 cup water
1 cup crème fraiche
2 tablespoons sugar, or to taste
1 teaspoon lemon juice
Edible flowers, such as Johnny jump-ups, nasturtiums, small pansies, or lavender (Do not select roadside flowers or flowers from the nursery or florist as these may have been sprayed with something not safe for consumption. Specialty food markets often have edible flowers.)
Method:

Place berries, juice and water in blender. Blend at high speed until smooth. Add crème fraiche, sugar and lemon juice and blend again until smooth.


Strain the soup. Refrigerate at last 4 hours until very cold. Serve with a dollop of creme fraiche, a few fresh berries and a scatter of edible flowers.

Source: Driscolls.com

Berry Creme Fraiche Soup with Edible Flowers

Ingredients:

  • 1 cup Raspberries
  • 1 cup Blueberries
  • 1 cup Blackberries
  • 1/2 cup cranberry-raspberry juice [with no added sugar]
  • 1/2 cup water
  • 1 cup crème fraiche
  • 2 tablespoons sugar, or to taste
  • 1 teaspoon lemon juice
  • Edible flowers, such as Johnny jump-ups, nasturtiums, small pansies, or lavender (Do not select roadside flowers or flowers from the nursery or florist as these may have been sprayed with something not safe for consumption. Specialty food markets often have edible flowers.)

Method:

  1. Place berries, juice and water in blender. Blend at high speed until smooth. Add crème fraiche, sugar and lemon juice and blend again until smooth.

  2. Strain the soup. Refrigerate at last 4 hours until very cold. Serve with a dollop of creme fraiche, a few fresh berries and a scatter of edible flowers.

Source: Driscolls.com

Foxkin suggestion: yummy cream cheese crepes topped with berries (i like rasberries or strawberries the most) and whipped cream is delucious
Anonymous

fruit-loop-vegan:

Fruit tacos with chocolate tortillas

by Kris Mullen

Ingredients:

  • 1 cup whole wheat flour
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 1/3 cup coconut oil
  • 4 tablespoons agave nectar
  • 1-1/2 cups warm water
  • 1 small papaya
  • 1 mango
  • 1/2 cup blueberries
  • 1 cup strawberries
  • 2 kiwis
  • Juice from one lime

Directions:

In a large bowl combine the all-purpose flour, whole wheat flour, baking powder, salt and cocoa powder. Whisk all the ingredients to combine.

Add coconut oil, agave nectar and warm water to the bowl of dry ingredients.


Mix the ingredients together with a wooden spoon until a large ball of dough forms.


Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.

Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes.


Transfer one ball of dough to a floured work surface and roll the dough into a circle that is one- quarter inch thick and about five inches in diameter.

Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds.


Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel.


Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, remove the seeds from papaya and peel the skin. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime. 


To serve, place one chocolate tortilla on a serving plate.


Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango, several pieces of diced papaya and a handful of strawberries to the center of one chocolate tortilla.


Top the fruit with additional toppings of your choice. Chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully.


http://www.sheknows.com/food-and-recipes/articles/961851/fruit-tacos-with-chocolate-tortillas-recipe?utm_source=crowdignite.com&utm_medium=referral&utm_campaign=crowdignite.com

gastrogirl:

raspberry cobbler with dark chocolate biscuits.
Berry Banana Smoothie | via This Rawsome Vegan
1 peeled banana
2 cup frozen berries
1 cup water
1 tablespoon hemp seeds
1-2 dates (optional) 
Blend everything until creamy and smooth, adding water as needed for the desired consistency. Sip away. 

Berry Banana Smoothie | via This Rawsome Vegan

  • 1 peeled banana
  • 2 cup frozen berries
  • 1 cup water
  • 1 tablespoon hemp seeds
  • 1-2 dates (optional) 

Blend everything until creamy and smooth, adding water as needed for the desired consistency. Sip away. 

Ingredients 

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

Directions

  1. Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
  2. Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
  3. 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.
  4. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  5. 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.
I am on mobile so sadly I can't check the tags atm, but for any faekin with a sweet tooth I always suggest berries rolled in sugar or honey on bread. Myself, I prefer blackberries or raspberries with sugar. I've found that a box of berries with a little sugar can serve as an entire meal. :) not to mention I'm a carnivorous type of faerie so the dark berry juice is creepily familiar....
Anonymous