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
Heya! Edible glitter and edible pearls are great for kintypes who eat gems, sparkly things, or identify with/enjoy sparkly things! Dragonkin especially might like the edible pearls, and I myself (currently exploring angelkin/celestialkin/nebulakin/space/kin) enjoy the edible sparkles~!
- 70 g pig blood
- 30 g of granulated sugar
- 30 g of icing sugar
Flavour variations used:
2 pinches of Long pepper and salt, ground
2 pinches of cinnamon, ground
3 pinches of woodruff, dried and ground
- Pour blood and granulated sugar into a kmix/kitchenaid and start mixing at low speed. Gradually increase speed up to level 5-6 once sugar is dissolved. Add icing sugar to the whipping blood, and make sure nothing sticks to the wall. Season blood mixture when it is glossy, bright red, and very stiff.
- Fill in piping bag, place meringue on baking mats and dry at 93°C at very low ventilation level (level 2 on Combi Rationale oven) until dry and dark chocolate brown.
Very tart and sugary cherry pies can have a very metallic taste to them, and are obv goopy and red. not a perfect substitute for blood but might sate a vampire with a sweet tooth
Honey Glazed Apple Tart
find this recipe here!
I think this recipe would be perfect for kin that like sweet honey, such as bears. The cooked apples are soft, and reminiscent of windfall apples that are beginning to get a bit too ripe. Also, the pastry is delicate and might be appreciated by fae.
I think this would be loved by creatures of the woods and the fields, like deer, bears, horses, honey badgers, foxes, etc. and of course fae.
Andes Mint Chocolate Chip Fudge
- 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.
Strawberry Chocolate Chip Cookies
- 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.