Hello! I’m not a faekin or pixiekin, but do play a faerie persona often and a food I love is the greek food Baklava. Its a pastry with nuts and honey so I imagine beekin or squirrelkin might also like it!
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Pixiekin here- one of my favorite things when i'm craving something that feels magical is an ice cream float with sprite, strawberry ice cream, whipped cream, and a cherry, plus a sprig of mint. It turns into a lovely light pink foam, and it's not quite like anything else i've ever eaten. you could probably even add sugar crystals or edible glitter to make it look even more other-worldly. It's one of my comfort foods, and i hope it helps someone else as much as it helps me.
(God I feel bad about the massive food spam)
Ok the second recipe I mentioned is for Cookies n’ Cream Popcorn, which is technically healthy. I imagine its good for honestly any life form (but I hear birds like pidgeons have a fondness for popcorn). Make sure not to get butter popcorn! And if you can’t get the candy melts at someplace like Kroger, places like Joanns and Hobby Lobby have bags of them in the candy making area. K-Mart had them around Christmas.
1 bag kettle corn or regular white popcorn
12 Oreos, crushed finely
6 oz vanilla candy melts
- Pop bag of popcorn according to package instructions - listen to your microwave and make sure not to burn the kernels!
Remove any un-popped kernels or you’ll end up with some cracked fillings
- Mix the popcorn and crushed Oreos together until evenly distributed.
- Melt candy melts in the microwave in 30 second intervals, mixing well in between until glossy and smooth.
- Drizzle half of the candy melts over the popcorn and use a rubber spatula to coat evenly.
- Add the rest of the candy melts and toss mixture gently for about a minute.
- Spread mixture onto a large sheet of wax paper and allow candy coating to set completely - about 20 minutes.
Store in an airtight container.
Jalapeno Popper Corn Cupcakes Recipe
- 1-1/4 cups all-purpose flour
1 cup sugar
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
1/2 cup 2% milk
- 1/2 cup olive oil
- 1/2 teaspoon vanilla extract
- 3/4 cup frozen corn, thawed
- 2 tablespoons finely chopped seeded jalapeno pepper
- 1/4 cup panko (Japanese) bread crumbs
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1-3/4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Sliced jalapeno peppers
- In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in corn and jalapeno.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 24-28 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
- Place bread crumbs on an ungreased baking sheet. Bake at 400° for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator. Yield: 1 dozen.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Realistic Chocolate Skulls
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
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.