Autyum-Leaf Recipe. :)
Here’s a treat no kid will leaf behind. Made with store-bought piecrust dough, these leaves are filled with chocolate and peanut butter chips — but try jam and cream cheese, or chocolate chips, walnuts, and mini marshmallows, if you prefer.
- 1 egg
- 1 teaspoon of water
- Prepared pie crust
- Mini chocolate chips
- Peanut butter chips
- Raw sugar
- Flour for work surface
Heat the oven to 375°. Whisk one egg with a teaspoon of water and set it aside.
On a floured surface, roll out a prepared pie crust so it’s about 1/8-inch thick. Use a large leaf-shaped cookie cutter (ours is 4 1/2-inches wide) to make as many dough leaf pairs as possible.
For each pocket, spread about 4 teaspoons of mini chocolate chips and peanut butter chips on a leaf, leaving a 1/2-inch margin at the edge. Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal.
Brush the top with egg wash and sprinkle it generously with raw sugar. Bake the leaves on a parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. Let them rest on the sheet a few minutes before moving them to a cooling rack.
The etsy shop Black Chocolate Co. sells realistic, life-sized human skulls made of chocolate. I imagine this would be a satisfying (though pricey) treat for all sorts of folks whose kintypes might chow down on human bones.
Omg I’m spamming, but I suppose you can just save this stuff up in your inbox for later. Anyway when my faerie half is dominant, I get more mischievous in the fact I like to go and sneak food. As you can imagine eating up all the donuts in a day isn’t good on the wallet or my health. But I did snag the recipes for 2 treats that are good to eat in small portions. I’ll put the next one in another submit. This one is for Buckeyes, which is based off of the Buckeye nut (heard squirrels and such love it, poison to humans). This one is candy so safe for human meat bags
3/4 cup (1 1/2 sticks) margarine (softened)
1 1/3 cups peanut butter (crunchy or smooth)
3 cups powdered sugar
1 package chocolate bark (melted) (doesn’t have to be bark, can be chips or bars but make sure you have enough)
Beat butter and peanut butter in large bowl until blended. Gradually add powdered sugar, beating until well-blended. Cover. Refrigerate until firm enough to shape (About 30 minutes). Shape into 1 1/2 inch balls. Melt chocolate bark according to package directions. Best results are when peanut butter balls have had time to come to room temperature and dry a little on the outside. If they are straight out of the refrigerator, the peanut butter gets condensation on it, and the chocolate doesn’t stick. Using a tooth pick or wooden skewer, dip each ball into chocolate—coating 3/4 of the ball. Place on wax paper, uncoated side up. Let stand until chocolate sets up. Store in airtight container at room temperature.
Makes about five dozen candies
Edible chocolate gears! Probably fun for androidkin or robotkin. The shop that sells hem has other gear-related stuff too!
Prep time: 15min
Cook time: 30min (Give or take)
3 cups flour
2 cups sugar
6 tablespoons vegan cocoa powder (Apparently some cocoa powders aren’t vegan friendly)
2 teaspoons Baking soda
1 teaspoon salt
2 cups water
3/4 cups vegetable oil
2 tablespoons distilled vinegar
3 teaspoons vanilla
Powdered sugar (optional)
1. Preheat oven to 350 degrees F.
2. Combine all dry ingredients together until mixed well.
3. Add in wet ingredients and mix until it becomes an even batter (no lumps).
4. Pour into cupcake pan with liners. Fill to about 3/4 of the liner.
5. Bake for 30 min or until you can stick a tooth pick in the middle of the cupcake and it comes out clean.
6. Let the cupcakes cool and then add powdered sugar on top (It adds that little something extra).
- 2.5 cups semi-sweet chocolate chips, divided
- 1 14 oz can sweetened condensed milk, divided
- 1.5 cups white chocolate baking chips
- 1 teaspoons peppermint extract (or more, go by your taste preference)
- 2 drops green food coloring
- 1 teaspoon shortening
- 1/2 cup mini chocolate chips and/or Andes Creme De Menth Baking Chips
- Line an 8x8 baking pan with parchment paper. Spray paper with non-stick spray and set aside.
- In a small saucepan over low heat, melt 1.5 cups chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.
- In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer.
- Melt remaining 1 cup of chocolate chips with 1 tsp shortening in the microwave in 30 second increments. Stir until completely smooth. Spread over chilled mint layer. Top with mini chocolate chips and/or Andes baking chips. Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).
- Cut into squares. Store in an airtight container in the refrigerator up to two weeks. Fudge will freeze and thaw well.
- 1 box (18.25 oz) strawberry cake mix, like Duncan Hines
- 1 teaspoon baking powder
- 2 large eggs
- 1/3 cup vegetable/canola oil
- 1/2 teaspoon vanilla extract
- 1 and 1/4 cup semi-sweet chocolate chips
Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.
Drop rounded balls of dough, about 2 Tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide. See here for more details.
Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup + 2 Tablespoons unsweetened applesauce
- 1 egg white, beaten
- 2/3 cup diced strawberries
- 1/3 cup mini chocolate chips
Preheat oven to 350F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.
In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain - a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated. Add the wet ingredients to the dry until *just* combined - do not overmix. Fold in the strawberries and chocolate chips.
Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine took about 17 minutes. Allow muffins to cool and enjoy!
Muffins stay fresh in an airtight container at room temperature for 7 days. Muffins can be frozen.
CHOCOLATE GINGERBREAD CAKE
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (64g) unsweetened cocoa powder, plus more for dusting
- 1/2 cup (156g) dark molasses
- 3/4 cup (150g) dark brown sugar
- 2 large eggs
- 1/4 cup (60ml) whole milk or cream
- 1 cup (125g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
CREAM CHEESE FROSTING BY © SALLYS BAKING ADDICTION
- 1/4 cup (60g) unsalted butter, softened to room temperature
- 4 oz (112g) cream cheese, softened to room temperature
- 2-3 cups (240-360g) confectioners’ (powdered) sugar
- 2-4 Tablespoons milk
- 1 teaspoon vanilla extract
- chocolate sauce, for drizzling (optional)
Preheat oven to 325F. Spray a 9-inch bundt pan with nonstick spray. Dust with cocoa powder and tap out excess. Set aside.
Over medium-low heat, melt together the oil, molasses, brown sugar, and 1/4 cup water in a medium saucepan until all of the brown sugar has dissolved. Transfer to a large bowl and allow to cool for 5 minutes. Whisk the eggs and milk into the molasses mixture after it has cooled (to avoid heating and scrambling the eggs). Set aside.
Sift together flour, cocoa powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg into a medium bowl. Gently fold the flour mixture into the molasses mixture until just combined. There will be lumps remaining. Pour batter into prepared pan and bake for about 30 minutes until cake is pulling away from the sides and a toothpick inserted in the middle comes out clean. Allow cake to cool completely in the pan on a wire rack.
As the cake cools, make your frosting. In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the confectioners sugar. Add the vanilla and the milk, 1 tablespoon at a time until you’ve reached the desired thickness. Add a little more sugar or milk if necessary to achieve a spreadable frosting.
Invert cake onto a cake stand or a large serving platter. Frost cake immediately before serving and drizzle with chocolate sauce (optional).
Cake remains fresh for up to 4 days stored in the refrigerator.