Kin Food

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
 by Chocolate & Carrots
22. Sunshine Pops
 by Martha Stewart
23. Chocolate Kiwi Popsicles
 by ShowFood Chef
24. Lemonade & Strawberry Cheesecake Popsicles
 by Eat Good 4 Life
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
 by Becoming Bettty
34. Double Rainbow Quick Pops
 by Zoku
35. Ice Pops
 by Bakerella
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

aah i’m sorry for submitting so many at once but i kept on remembering recipes that might be helpful!! these are all from the manga kitchen princess

this one’s really nice and light! personally i like it with a bit more sugar than they suggest but i just like things sweet x

Kitchen Princess 10.5 Page 5

you can never have enough floral recipes~ this one might also be nice with lavender instead of roses, though i haven’t tried that yet x

Kitchen Princess 15.5 Page 5

i haven’t made this one yet, but it looks tasty and i thought the texture and color would be good x

Kitchen Princess 47.5 Page 6

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.
loveitsomuchcom:

A Very Valentine’s Day Cocktail, 2014 valentine’s day cocktail

loveitsomuchcom:

A Very Valentine’s Day Cocktail, 2014 valentine’s day cocktail

healthy-is-sexy:

Green Smoothie - 1 cup baby spinach, 1 cup kale, 1 pear, 1 ½ cup of orange juice, and 1 frozen banana.

Chocolate Peanut Butter – 2 TBL unsweetened cocoa powder, 2 TBL peanut butter, ½ banana, 1 cup almond milk, ice.

Mango Ginger — 2 cups frozen Mango, 1 cup frozen raspberries, 1 banana, ¼ cup chopped ginger, squeeze of lime, yogurt.

Strawberry Date — 1 date, 1 ½ cup frozen strawberries, 1 cup almond milk. Optional: 1 scoop protein powder or 1 TBL of flaxseed oil.

(via My Recipes)
Ingredients
2 cups thinly sliced Granny Smith apple (about 1 large apple) 
2 cups thinly sliced ripe pear (about 1 large pear) 
1 cup sliced strawberries
1/2 cup orange sections (about 1 orange) 
1/2 cup sliced banana (about 1 medium) 
1/4 cup fresh lemon juice
1/4 cup maple syrup
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
Preparation
Combine first 5 ingredients in a large bowl. Drizzle with juice; toss gently.
Combine syrup, nutmeg, and cinnamon in a small saucepan. Cook over low heat 10 minutes, stirring occasionally. Spoon over fruit, and toss gently. Serve immediately.

(via My Recipes)

Ingredients

  • 2 cups thinly sliced Granny Smith apple (about 1 large apple) 
  • 2 cups thinly sliced ripe pear (about 1 large pear) 
  • 1 cup sliced strawberries
  • 1/2 cup orange sections (about 1 orange) 
  • 1/2 cup sliced banana (about 1 medium) 
  • 1/4 cup fresh lemon juice
  • 1/4 cup maple syrup
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon

Preparation

  1. Combine first 5 ingredients in a large bowl. Drizzle with juice; toss gently.
  2. Combine syrup, nutmeg, and cinnamon in a small saucepan. Cook over low heat 10 minutes, stirring occasionally. Spoon over fruit, and toss gently. Serve immediately.

(via Yummly|Once Upon a Chef)
Ingredients
1 pomegranate
2 large navel oranges
2 pink grapefruits
Instructions
Place the pomegranate on a surface that won’t stain. Starting at the crown, cut a cross into the fruit about halfway down. Put a large bowl in the sink and, holding the pomegranate crown side down over the bowl, break it apart into quarters. Squeeze each quarter firmly over the bowl to release the seeds and juice, then bend each quarter back to release more seeds. (Don’t worry about getting all the seeds out. What you really want is the juice, so squeeze the pomegranate again to release the juice from any remaining seeds still attached to the fruit.) Pick out any bits of the white membrane so all that remains in the bowl are seeds and juice.
For the oranges and grapefruits, cut a slice off the top and bottom of each fruit so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the fruit in one hand and working over the bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Firmly squeeze the remaining membranes over the bowl to release all the juices. Cover and refrigerate until ready to serve.

(via Yummly|Once Upon a Chef)

Ingredients

  • 1 pomegranate
  • 2 large navel oranges
  • 2 pink grapefruits

Instructions

  1. Place the pomegranate on a surface that won’t stain. Starting at the crown, cut a cross into the fruit about halfway down. Put a large bowl in the sink and, holding the pomegranate crown side down over the bowl, break it apart into quarters. Squeeze each quarter firmly over the bowl to release the seeds and juice, then bend each quarter back to release more seeds. (Don’t worry about getting all the seeds out. What you really want is the juice, so squeeze the pomegranate again to release the juice from any remaining seeds still attached to the fruit.) Pick out any bits of the white membrane so all that remains in the bowl are seeds and juice.
  2. For the oranges and grapefruits, cut a slice off the top and bottom of each fruit so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the fruit in one hand and working over the bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Firmly squeeze the remaining membranes over the bowl to release all the juices. Cover and refrigerate until ready to serve.