i just made this for my girlfriend and i thought faekin and a lot of other beings might enjoy it!! it only takes 4 ingredients, one bowl and a microwave and it’s really easy and yummy!
Something kind of cute for gem eating kin (Like dragons). Could be good for people who don’t like hard candies or something.
Obviously it won’t really match the texture but it looks nice.
Yogurt treats are pretty popular rodent treats; my own two ratties love them! So here’s two recipes!
For simple frozen yogurt bites, empty a container (or containers) of your favorite flavor yogurt into a ziptop plastic bag. Snip off just a tiny piece from the corner, and pipe dime-to-nickel sized drops onto a wax paper-lined cookie sheet. Place cookie sheet in freezer and allow drops to freeze til solid, then transfer into and store in a large ziptop bag.
The above are Frozen Yogurt Blueberry Bites. The blogger individually skewers blueberries and dips them into greek yogurt, then drops them onto a wax paper-lined cookie sheet, then freezes, then transfers them to a baggie or tupperware. I imagine you could use the same piping-bag method as the non-berry drops to make it go a little quicker. Raspberries would probably be pretty tasty, too!
Unfortunately, there’s no picture available, but here’s a Spiced Lava Cake recipe for fire spirits, dragons, and chocolate lovers! Contains alcohol, but I imagine you can leave it out.
Molten Spiced Chocolate Cabernet Lava Cakes
- 4 ounces semisweet chocolate
- 1/2 cup butter
- 1 tablespoon cabernet sauvignon wine
- 1 teaspoon vanilla
- 1 cup confectioners’ sugar
- 2 whole eggs
- 1 egg yolk
- 6 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 4 ounces fresh raspberries ( or other fruit)
- Preheat oven to 425 degrees.
- Butter 4 (6 oz) custard cups/souffle dishes. Place on baking sheet.
- Microwave chocolate & butter until butter is melted. Whisk until chocolate is completely melted and blended inches
- Stir in wine, vanilla & sugar untiled well blended.
- Whisk in eggs & egg yolk.
- Stir in cinnamon and ginger.
- Divide into dishes.
- bake for 15 to 20 minutes (I’ve noticed some ovens take the full 20 minutes so watch carefully after 15 minutes) or until sides are firm but centers are soft.
- Remove and let stand for one minute. Loosen edges with knife and invert onto plates.
- sprinkle with confectioners sugar and decorate each serving with raspberries.
For Fire spirits, Dragons, and any other fire lovers!
- 2/3 cup mango vodka
- 1/8 inch thick slice of fresh jalapeno pepper (with seeds)
- 2/3 cup mango juice blend (used Ceres)
- 2 envelopes plain gelatin
- 2/3 cup peach schnapps
Pour into loaf pan or molds. Refrigerate until fully set (several hours or overnight). To serve, cut into desired shapes (or unmold).
A chilly, icy treat, for winter and ice spirits!
Peppermint or Andes Mint Icecream (made for use with an ice cream machine)
- 3 cups Half-and-half
- 2 cups Sugar
- 1 teaspoon Vanilla
- 8 whole Large Egg Yolks
- 3 cups Heavy Cream
- ½ cups Crushed Peppermint Candies OR Chopped Andes Mints
- Pour the half-and-half into a heavy saucepan. Add the sugar and stir to combine. Bring the mixture to a simmer over low heat, stirring occasionally.
- In a separate bowl, beat the egg yolks until they’re light yellow in color. Temper the egg yolks by slowly drizzling in about 2 cups of the hot half-and-half mixture while whisking quickly. Pour the tempered egg yolk mixture into the saucepan, whisking gently as you add it. Simmer over low heat until it gets very thick, 5 to 7 more minutes.
- Pour the mixture through a fine mesh strainer into a medium bowl, pressing with a spoon or spatula to gently force it through. Pour in the heavy cream, then stir to combine. Stir in vanilla. Cover and refrigerate this mixture until it’s totally cool.
- Freeze the mixture in an ice cream maker according to its directions. After the cycle is completed, stir in the chopped peppermints or Andes mints and immediately transfer to a freezer container and place in the freezer. A couple of hours later, open the container and stir again to make sure the candies are distributed.
- Freeze for another 24 hours or until frozen hard and solid.
What you’ll need:
- 1 graham cracker crumb crust , baked and cooled completely (see below)
For chocolate cream filling
- 7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
- 1 cup heavy cream
- 1 large egg, at room temperature for 30 minutes
For marshmallow topping
- 1 teaspoon unflavored gelatin (from a 1/4-ounce package)
- 1/2 cup cold water
- 3/4 cup sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla
- Vegetable oil for greasing
- Special equipment: a candy thermometer
Make chocolate cream filling:
Make graham cracker crumb crust and reserve.
Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).
Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.
Make marshmallow topping:
Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.
Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.
Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.
Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.
- 5 tablespoons unsalted butter, melted, plus additional for greasing
- 1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)
- 2 tablespoons sugar
- 1/8 teaspoon salt
- Special equipment: a 9- to 9 1/2-inch pie plate (4-cup capacity)
Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.
Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.