Kin Food

hi! i’m a dragonkin and i love your blog to death. i had a suggestion for the dragonkin tag, if this hasn’t been posted in it already.
chocolate rocks are super duper delicious (a very creamy milk chocolate) for any dragon with a sweet tooth, and especially those with a craving for pebbles, rocks, or gems to crunch on with their fangs.
you can find them most anywhere i’m pretty sure, in bags or bulk in candy stores and i even saw some online on amazon.

This is perfect! thank you! -Lion

hi! i’m a dragonkin and i love your blog to death. i had a suggestion for the dragonkin tag, if this hasn’t been posted in it already.

chocolate rocks are super duper delicious (a very creamy milk chocolate) for any dragon with a sweet tooth, and especially those with a craving for pebbles, rocks, or gems to crunch on with their fangs.

you can find them most anywhere i’m pretty sure, in bags or bulk in candy stores and i even saw some online on amazon.

This is perfect! thank you! -Lion

Sugar Biscuit Cups
I thought this recipe might be good for this blog because there are obviously a lot of different tastes, and these you can fill with whatever you like! In the picture they’ve used icecream and sprinkles, but you can have cake and cream, spiced fruit mince, berries and nuts, nectars and honeys, or sweet meats. Whatever suits your kintype and personal preferences best!
Ingredients:
Muffin tray 
Cooking oil spray
2 cups of plain flour
1 tsp salt
1 cup of unsalted butter, softened 
1/2 cup of sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp almond extract
Instructions:
Preheat oven to 180°C. Spray each cavity of the muffin tray with cooking oil spray.
In a bowl, combine flour and salt. In another bowl, beat butter and sugar with electric mixer. Beat in egg and extracts until light and fluffy. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.
Roll out dough on generously floured surface to 3mm thickness. Cut circles from dough and drape over each cavity, then press into sides of cavity to smooth.
Bake for 11-13 minutes or until golden brown. If cups have risen too much, scoop out middle. Cool in tray for 10 minutes, then loosen cups using spatula, remove and place on a cooling rack. Once cool, fill with whatever you like. We went for melted chocolate, ice-cream and sprinkles.
Source: Girlfriend.com.au

Sugar Biscuit Cups

I thought this recipe might be good for this blog because there are obviously a lot of different tastes, and these you can fill with whatever you like! In the picture they’ve used icecream and sprinkles, but you can have cake and cream, spiced fruit mince, berries and nuts, nectars and honeys, or sweet meats. Whatever suits your kintype and personal preferences best!

Ingredients:

  • Muffin tray 
  • Cooking oil spray
  • 2 cups of plain flour
  • 1 tsp salt
  • 1 cup of unsalted butter, softened 
  • 1/2 cup of sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract

Instructions:

  1. Preheat oven to 180°C. Spray each cavity of the muffin tray with cooking oil spray.
  2. In a bowl, combine flour and salt. In another bowl, beat butter and sugar with electric mixer. Beat in egg and extracts until light and fluffy. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.
  3. Roll out dough on generously floured surface to 3mm thickness. Cut circles from dough and drape over each cavity, then press into sides of cavity to smooth.
  4. Bake for 11-13 minutes or until golden brown. If cups have risen too much, scoop out middle. Cool in tray for 10 minutes, then loosen cups using spatula, remove and place on a cooling rack. Once cool, fill with whatever you like. We went for melted chocolate, ice-cream and sprinkles.

Source: Girlfriend.com.au

Apple Oat Biscuits
125 g Butter, at room temperature
3/4 cup Brown Sugar
1 Egg
1 cup Plain Flour, sifted
1 cup Rolled Oats
1/4 tsp Baking Powder
3 Jazz Apples, 1 peeled and chopped, 2 thinly sliced, skin on
Preheat oven to 180°C or 160°C fan. Line 2 large baking trays with baking paper.
Using an electric mixer, beat the butter and sugar until pale and creamy. Add egg and beat well. Fold through flour, oats, baking powder and chopped apple. Roll tablespoonfuls of mixture into balls. Place on the prepared baking trays. Place an apple slice on top of each biscuit, pressing down lightly. Bake for 30-35 mins, until golden. Cool on wire racks.
Source: Recipes.coles.com

Apple Oat Biscuits

  • 125 g Butter, at room temperature
  • 3/4 cup Brown Sugar
  • 1 Egg
  • 1 cup Plain Flour, sifted
  • 1 cup Rolled Oats
  • 1/4 tsp Baking Powder
  • 3 Jazz Apples, 1 peeled and chopped, 2 thinly sliced, skin on
  1. Preheat oven to 180°C or 160°C fan. Line 2 large baking trays with baking paper.
  2. Using an electric mixer, beat the butter and sugar until pale and creamy. Add egg and beat well. Fold through flour, oats, baking powder and chopped apple. Roll tablespoonfuls of mixture into balls. Place on the prepared baking trays. Place an apple slice on top of each biscuit, pressing down lightly. Bake for 30-35 mins, until golden. Cool on wire racks.

Source: Recipes.coles.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:

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

Lemon Poppy Seed Cake
Ingredients:
4 egg yolks
6 Tbsp. butter
1⁄3 cup granulated sugar
1⁄3 cup confectioners’ sugar
1¼ cups all-purpose flour
2¼ tsp. baking powder
1⁄8 tsp. salt
¼ cup poppy seeds
½ cup cashews, ground
1 cup plain yogurt
2 tsp. lemon peel, grated
2 Tbsp. fresh lemon juice
1 tsp. Madagascar bourbon vanilla extract
½ tsp. lemon extract
1 cup Cointreau (optional)
Method:
Preheat oven to 350°F.
Beat egg yolks until light in color. In a separate bowl, cream butter and sugars; add yolks and mix well. Sift together the flour, baking powder, and salt, then stir in poppy seeds and cashews; add to egg/butter/sugar mixture.
In a large mixing cup, beat the yogurt with a fork until loose; then add lemon peel, lemon juice, and extracts. Fold into cake mixture.
Pour batter into well-greased and floured loaf pan. Bake for 50–55 minutes, or until tester comes out clean.
If desired, soak with Cointreau and allow to stand overnight (in refrigerator) before serving. Serve cold or at room temperature.

Lemon Poppy Seed Cake

Ingredients:

  • 4 egg yolks
  • 6 Tbsp. butter
  • 1⁄3 cup granulated sugar
  • 1⁄3 cup confectioners’ sugar
  • 1¼ cups all-purpose flour
  • 2¼ tsp. baking powder
  • 1⁄8 tsp. salt
  • ¼ cup poppy seeds
  • ½ cup cashews, ground
  • 1 cup plain yogurt
  • 2 tsp. lemon peel, grated
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. Madagascar bourbon vanilla extract
  • ½ tsp. lemon extract
  • 1 cup Cointreau (optional)

Method:

  1. Preheat oven to 350°F.
  2. Beat egg yolks until light in color. In a separate bowl, cream butter and sugars; add yolks and mix well. Sift together the flour, baking powder, and salt, then stir in poppy seeds and cashews; add to egg/butter/sugar mixture.
  3. In a large mixing cup, beat the yogurt with a fork until loose; then add lemon peel, lemon juice, and extracts. Fold into cake mixture.
  4. Pour batter into well-greased and floured loaf pan. Bake for 50–55 minutes, or until tester comes out clean.
  5. If desired, soak with Cointreau and allow to stand overnight (in refrigerator) before serving. Serve cold or at room temperature.

Five-minute Ice Cream

1 tablespoon sugar

½ cup milk, cream, or half and half

¼ teaspoon vanilla extract (or other flavoring)

6 tablespoons salt

Enough ice to fill the gallon-sized bag halfway

1 gallon-sized Ziploc bag

1 pint-sized Ziploc bag

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 Fill the gallon-sized bag halfway with ice. Add the salt.

Ordinary table salt will work, but salt that has larger crystals, such as kosher salt or rock salt, will work much better. Mix the salt around in the ice and set aside.

image

Pour the milk, sugar, and vanilla extract into a bowl or other container and mix.

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Carefully pour the mixture into the pint bag.

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Close the bag, making sure it is completely sealed.

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Put the pint bag into the gallon bag.

Make sure the pint bag gets buried in the ice. Seal the gallon bag. Shake the bags vigorously for five minutes. You might want to use a towel to hold them, since they will be very cold and slippery from condensation.

image

another thing! i saw that someone had suggested meringue frosting a while ago but i was thinking earlier today that if you had it chilled and added peppermint extract and maybe some crushed candy cane on top, it might be kind of wintery and nice. also frozen whipped cream or unthawed cool whip is wonderful. and frozen chocolate mousse! they’re all really nice

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

For any Game of Thrones or fantasy world kin

Not technically a recipe, but here’s a link to a recipe book filled with Game of Thrones recipes! Unfortunately you have to buy it (~$22), but it has recipes like “Arya’s Lemon Cakes” and “House of Stark’s Venison, Apple, Cheddar Plaits”.

http://www.thinkgeek.com/product/ed95/

I found this recipe and all I could think of was how great it would be for horsekin and ponykin :D [as well as how yummy it looked!]
Ingredients:
2 small golden beets, peeled and diced
1 small sweet potato, peeled and diced
½ of a parsnip, peeled and diced
1 carrot, peeled and diced
2 tablespoons olive oil
½ teaspoon salt
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
3 tablespoons pure maple syrup
2 teaspoons ground cinnamon
1 egg
2 teaspoons brown sugar
Directions:
Preheat oven to 400 F.
In a medium-sized bowl, mix together diced beets, sweet potato, parsnip, and carrot.  Toss the root vegetables with olive oil and salt.
Spread vegetables on a roasting pan or Pyrex baking dish in a single layer.
Bake for 15 minutes.
Remove from the oven, toss, and spread vegetables again in a single layer.
Bake for another 15 minutes or until the vegetables are fully cooked.
Reduce oven heat to 375 F.
Line two cookie sheets with Silpats or parchment paper.
Cut each sheet of puff pastry into four squares.
Place four puff pastry squares onto each cookie sheet.
Place ¼ cup of roasted root vegetables in the center of each square.
Drizzle approximately 1 teaspoon of maple syrup and sprinkle ¼ teaspoon cinnamon on top of each pile of vegetables.
Starting with one of the squares, fold one corner of the puff pastry dough to the corner diagonally across from it, overlapping the edge by 1/8 inch and forming a triangle.  Run your thumb along the entire folded edge and press down to tightly seal the opening.  Repeat on each square until you have sealed all eight turnovers.
In a small bowl, beat the egg.
Brush egg on top of each turnover.
Sprinkle ¼ teaspoon brown sugar on top of each turnover.
Bake for 20 minutes or until puff pastry is flaky and slightly brown.
Serve warm.
Source: Stefani Pollack @ Pauladeen.com

I found this recipe and all I could think of was how great it would be for horsekin and ponykin :D [as well as how yummy it looked!]

Ingredients:

  • 2 small golden beets, peeled and diced
  • 1 small sweet potato, peeled and diced
  • ½ of a parsnip, peeled and diced
  • 1 carrot, peeled and diced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
  • 3 tablespoons pure maple syrup
  • 2 teaspoons ground cinnamon
  • 1 egg
  • 2 teaspoons brown sugar

Directions:

  1. Preheat oven to 400 F.
  2. In a medium-sized bowl, mix together diced beets, sweet potato, parsnip, and carrot.  Toss the root vegetables with olive oil and salt.
  3. Spread vegetables on a roasting pan or Pyrex baking dish in a single layer.
  4. Bake for 15 minutes.
  5. Remove from the oven, toss, and spread vegetables again in a single layer.
  6. Bake for another 15 minutes or until the vegetables are fully cooked.
  7. Reduce oven heat to 375 F.
  8. Line two cookie sheets with Silpats or parchment paper.
  9. Cut each sheet of puff pastry into four squares.
  10. Place four puff pastry squares onto each cookie sheet.
  11. Place ¼ cup of roasted root vegetables in the center of each square.
  12. Drizzle approximately 1 teaspoon of maple syrup and sprinkle ¼ teaspoon cinnamon on top of each pile of vegetables.
  13. Starting with one of the squares, fold one corner of the puff pastry dough to the corner diagonally across from it, overlapping the edge by 1/8 inch and forming a triangle.  Run your thumb along the entire folded edge and press down to tightly seal the opening.  Repeat on each square until you have sealed all eight turnovers.
  14. In a small bowl, beat the egg.
  15. Brush egg on top of each turnover.
  16. Sprinkle ¼ teaspoon brown sugar on top of each turnover.
  17. Bake for 20 minutes or until puff pastry is flaky and slightly brown.
  18. Serve warm.

Source: Stefani Pollack @ Pauladeen.com