kinfood

[kinfood]

The voices they’re giving us

I’m full of joy

fplus dudes seriously interview me I am howling

I’m listening to that fplus podcast thing that anon mentioned.

Guys, it’s so funny. It’s so hilarious I love it 

[kinfood]

I’m listening to that fplus podcast thing that anon mentioned.

Guys, it’s so funny. It’s so hilarious I love it 

[kinfood]

for anyone looking to replicate the sensation of eating small bugs like ants, you can try black sesame seeds! theyre lightly crunchy and give pretty easily when chewed

[kinfood]

oh my god I was just listening to the fplus episode about you how are you still doing this shit

My fuckery knows no bounds, babe 

[kinfood]

Supercook is a website that allows you to enter in all the ingredients that are currently stocked in your kitchen, and it will give you a list of recipe options.

Your kitchen probably contains a great deal more than you realize. Instead of going out shopping right now, do a pantry raid! Use up all those noodles and bouillon cubes and lentils and canned pineapples! Take advantage of this stock instead of wiping out the frozen section of your local grocery store. 

Don’t go out unless you have to!

[kinfood]

YOOOO I JUST NOTICED YOUR BACK!!! I've been subbed for years but seen nothing and suddenly BAM you're back holy shit I'm so happy! I found your blog when I was trying to find dwarfkin recipes and your recipes are so in-depth and thought out. Sorry I'm just a huge fan and I'm so glad you're back! Deities be blessed!

I am absolutely AWFUL at running this blog, but hey we’re all under quarantine so I can at least try right? Lmao

[kinfood]

hey yall, for blood-like recipes that call for red food dye, beet juice or sugar can work as a good replacement that doesn't actually impart much flavor but plenty of color. Red dye can contain some surprisingly common allergens that plenty of people don't know they have, and its healthier besides!

Thanks fam!

[kinfood]

Spring trap from fnaf?

Heya what kinds of foods do you want? Like pizzas and party foods?

[kinfood]

My friend asked how I learned to cook and the answer is I didn't. I know like 5 things about cooking and they are:

Always use more garlic than the recipe calls for

"Ehhh fuck it close enough" is a great measurement tool

Find like 5 recipes that you like, adjust them how you like them, make them until you hate them

Clean as you go

If a recipe is from a mommy blog, you will need more spices

If anyone wants to add, please do

[kinfood]

Disney’s Frozen White Hot Chocolate

Ingredients

1/2 Cup White Chocolate Chips

1 3/4 Cup Milk

1/4 TSP Vanilla Extract

Neon Blue Food Coloring, regular blue will work fine if neon blue is not available

Whipped Cream

Frozen Inspired Sprinkles

Instructions

In a small pot over med/low heat...heat the milk and white chocolate chips. Bring to a simmer, stirring the whole time. Do not bring to a boil.

Stir until all the chocolate chips have fully melted. Remove from the heat.

Stir in vanilla and 3 drops of food coloring.

Serve with whipped cream and garnish with sprinkles.

[kinfood]

Prismo’s Artisanal Pickles

4 cups water, separated

2 cups white vinegar

125g kosher salt, separated

100g plain white sugar

6 kirby cucumbers, halved

1 head of garlic

1 habanero pepper

Fresh dill

Bay leaves

Allspice berries

Mustard seeds

Whole cloves

Whole peppercorns

Red pepper flakes

Prismo’s Sentient Sandwich

1 small onion, diced

5 cloves garlic, diced

Olive oil

28 ounce can crushed tomatoes

¼ cup brown sugar

1-2 Tbsp molasses

⅓ cup apple cider vinegar

1 Tbsp Worcestershire sauce

Allspice

Cinnamon

Chili powder

Ground ginger

Salt

1 egg

Fresh ground pepper

Cheddar cheese

1 sprig parsley

2 slices white bread

Bacon (optional)

Bacon Pancakes

285g all purpose flour

35g sugar

1 ½ tsp baking powder

1 ½ tsp baking soda

Kosher salt

2 ½ cups buttermilk

2 eggs

3 Tbsp melted butter

Bacon

Maple Syrup

Prismo’s Artisanal Pickles

Make a brine using equal parts water and plain white vinegar, adding 25 grams of salt and 100 grams of plain white sugar, and whisk to combine.

Fill a large bowl with about 8-9 quarts of water and then add your sous vide into the water and set to 140°F.

Take out two bell jars with lids.

In one jar add half of your garlic, 2-3 bay leaves, a few bunches of fresh dill and a sprinkling each of allspice berries, mustard seeds, whole cloves, whole peppercorns, and red pepper flakes.

Add halved cucumbers to that jar along with the rest of your garlic and cover with brine, leaving 1cm of headroom at the top of the jar. Seal and place into the sous vide bath for 2 ½ hours.

After 2 ½ hours, pull from the sous vide and let completely cool to room temperature before putting in the fridge overnight.

In the other jar, add all of the same things but do not put into sous vide bath, and crush the garlic a little bit before adding. Also for the brine use a salt and water (100g salt and 2 cups of water) only brine with filtered water.

Let the second jar sit for 3-7 days, room temperature, burping once a day to let the gas escape.

Prismo’s Sentient Sandwich

Start by finely dicing one small onion and 5 cloves of garlic.

Add onion to a pot with 1 Tbsp of olive oil and cook over a medium high heat and for 5-6 minutes before adding your garlic and cooking for an additional 1-2 minutes.

Add one 28 ounce can of crushed tomatoes along with ¼ cup of brown sugar, 1-2 Tbsp of molasses, ⅓ cup of apple cider vinegar, and 1 Tbsp Worcestershire sauce. We are also going to add some sprinklings of allspice, cinnamon, chili powder, and ground ginger.

Stir and then let sit for 1-12 hours. The longer it sits, the better the flavors will be.

Once it has sat, add to a blender and blend at first on low and then on high until fully incorporated.

Add to a squeeze bottle for easy use.

Next, in a small nonstick pan, add 1 Tbsp of butter over a medium high heat. Once melted, add 1 egg.

Move the egg around quickly to make an egg custard of sorts and once it holds its own shape, flatten it out into a single layer.

Add some grated cheddar cheese on top of the egg.

Use the spatula to fold the egg over, top with some fresh pepper and then place the egg on a baking sheet.

Cover the egg with homemade ketchup and then make a sandwich using 2 slices of white bread and a sprig of parsley. Add bacon to take the sandwich to take it to the next level.

Bacon Pancakes

In a bowl, combine 285 grams of all purpose flour, 35 grams of sugar, 1 ½ tsp each of baking powder and baking soda and some kosher salt. Whisk to combine.

In the middle of the mixture create a litte well and add 2 ½ cups of buttermilk along with 2 eggs and 3 Tbsp of melted butter. Whisk to combine. Be sure not to over whisk. Lumps are okay.

In a cast iron skillet, melt 1 Tbsp of butter over a medium high heat before adding your pancake batter.

Before flipping, add some strips of bacon and then flip.

Make 2-3 pancakes before topping with butter and maple syrup.

[kinfood]

Eating Ooo: Recipes and Art inspired by Pendleton Ward's Adventure Time

It’s cooking time, Come on wash your hands. We’re going to eat In all Ooo’s lands. There’s Finn and Jake, But there’s no cumin. The meal will never end. It’s cooking time! For the past five seasons, fans have watched Finn, Jake, The Bubblegum Princess, Marceline, The Ice King, and countless other inhabitants of The Land of Ooo as they found friendship, adventure, love, and even a little bit of heartbreak. Now you can make your own versions of the characters, like Cinnamon Bun and Ricardio, as well as some of the most memorable foods featured in the show. Inside you will find ridiculously delicious recipes for bacon pancakes, The Everything Burrito, Wildberry Princess’ meat pies, Soy People, and so much more… MATHEMATICAL!

Recipes include:

Marceline’s Fries

Bacon pancakes

Everything Burrito

Princess Bubblegum’s giant spaghetti IN meatball

Tree Trunks’ Mile High Apple Pie

Wildberry Princess’ Meat Pie  (Guinness braised short ribs in a homemade pastry crust)

Jake’s Instant Ice Cream

“The Pods” inspired Triple scoop Ice Cream Mochi Pod

BMO’s Chicken Lorraine Pizza

Finn’s Root Sword Baguette

Ice King’s Animal Shaped Chicken Nuggets

Honey Energy Drink

[kinfood]

INGREDIENTSFOR THE CUPCAKES

1/2 cup (113 g) unsalted butter, softened

3/4 cup (157 g) light brown sugar, packed

1 cup (240 g) pumpkin puree

2 large eggs

1 teaspoon vanilla extract

2 cups (260 g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (120 ml) milk

FOR THE TOPPING

1/2 recipe homemade pie crust or storebought

2 tablespoons milk

2 tablespoons coarse sugar

FOR THE FROSTING

1 recipe stabilized whipped cream, SEE NOTE 1

INSTRUCTIONS

Heat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.

In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in the pumpkin puree until well combined. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.

In a separate mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine. Add half the flour mixture to the pumpkin mixture and mix just until barely incorporated. Add the milk and mix until incorporated. Add the remaining flour and mix just until moistened.

Fill the prepared muffin cups 2/3 full with batter. There will be enough batter leftover to make 2-3 more cupcakes. Bake those after the first batch.

Bake for 17-19 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

MAKE THE TOPPING

While the cupcakes are cooling, use a 1-inch leaf-shaped cookie cutter to cut shapes from the pie crust. Place them in a single layer on a parchment-lined baking sheet. Brush the cutouts lightly with milk and sprinkle with coarse sugar. Bake for 10-15 minuted, until lightly golden brown. Cool completely.

MAKE THE FROSTING

Make the stabilized whipped cream according to the recipe instructions. Top each cupcake with the frosting and garnish with 1 pie crust leaf.

MAKE AHEAD TIP

The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.

Unfrosted cupcakes will keep for up to 5 days in the refrigerator. Or 3 months in the freezer. Thaw in the refrigerator overnight and frost before serving.

NOTES

You can use cream cheese frosting in place of the whipped cream if desired.

Super light and moist Pumpkin Pie Cupcakes topped with whipped cream frosting and pie crust cutouts, for a festive and easy Fall treat.

https://www.bakedbyanintrovert.com/pumpkin-pie-cupcakes/

[kinfood]

INGREDIENTS

1/3 cup (43g) all-purpose flour

3 tablespoons granulated sugar

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

1/4 cup (60ml) milk, room temperature SEE NOTE 1

1/4 cup (70g) Nutella

2 tablespoons unsalted butter, melted and cooled

1 egg, room temperature

1 teaspoon vanilla extract

2 tablespoons semisweet chocolate chips

INSTRUCTIONS

In a small bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.

Add the milk, Nutella, melted butter, egg, and vanilla. Whisk until the batter is smooth.

Divide the batter between two 10-ounce coffee mugs. Do not fill the cups more than half full or they may overflow.

Microwave, one at a time, on high for 1 minute and 15 seconds. (Every microwave is different. If the cake hasn't set, microwave in 10-second intervals until cooked through.) Let the cakes stand for 2 minutes.

Top with powdered sugar, vanilla ice cream, whipped cream and berries, or other desired topping. Enjoy!

MAKE AHEAD TIP

This cake tastes best when served right after it's made, but it can be covered tightly and stored at room temperature for 1-2 days.

NOTES

Whole milk tastes best with this recipe but low-fat milk or milk alternatives should work fine.

This Nutella Mug Cake is incredibly easy to make with only a few simple ingredients and “baked” right in the microwave. It’s perfect for an easy dessert because it takes less than 5 minutes to make!

https://www.bakedbyanintrovert.com/nutella-mug-cake/

[kinfood]

𝐂𝐚𝐮𝐥𝐢𝐟𝐥𝐨𝐰𝐞𝐫 𝐖𝐢𝐧𝐠𝐬 𝐰𝐢𝐭𝐡 𝐑𝐚𝐧𝐜𝐡 𝐃𝐢𝐩 Recipe: 1 large head of cauliflower 1.5 cups of flour * 1,5-2 cups water * 1 tsp Onion powder 1 tsp Garlic powder 1 tsp Paprika 1 tsp Salt BBQ sauce, Hot Sauce, Sweet Chili Sauce ~ Cashew ranch: 2/3 cups of soaked cashews 1/3 cup unflavored unsweetened non dairy yogurt 1/2 tbsp lemon juice 1/2 tbsp apple cider vinegar 1 tsp dill 1 tsp parsley 1 tsp garlic powder 1 tsp onion powder Salt and pepper to taste ______________________________________________ Blend up all ingredients for the ranch dip until smooth and refrigerate. Cut cauliflower into florets, rinse and let/pat dry. Preheat oven to 440 F/220 C. Mix flour with spices and water until it reaches a smooth but not too runny batter. Depending on the flour you use you might have to adjust the flour-water ratio to ensure that the batter will stick to the cauliflower florets. Start with adding 1,5 cups of water and then add spoonfuls until you reach the right consistency. * I used a mix of quinoa, brown rice and whole wheat flour here! Dip florets into the batter, make sure they’re evenly covered and place them one by one on a lined baking sheet. You can rub about 1 tbsp of cooking oil onto the sheet to help avoid sticking and to make the wings even crispier but it’s not a must. Bake for 20 minutes, carefully flip them and bake for another 10 minutes, then take them out of the oven and toss them with your favorite sauce. Put cauliflower wings back onto the baking sheet and bake for another 30 minutes, flipping them once half way through. Serve with some crunchy cut veggies, the ranch dip and enjoy!

𝐂𝐚𝐮𝐥𝐢𝐟𝐥𝐨𝐰𝐞𝐫 𝐖𝐢𝐧𝐠𝐬 𝐰𝐢𝐭𝐡 𝐑𝐚𝐧𝐜𝐡 𝐃𝐢𝐩

[kinfood]

[kinfood]

Butternut squash & mushroom noodle bowl

• 2 lb. butternut squash peeled and chopped

• 2 Tbsp vegetable oil

• 8 oz shiitake mushrooms stemmed and sliced

• 2 cups spinach leaves

• 8 oz dried soba noodles

• 1/3 cup soy sauce

• 1/2 cup water

• 2 Tbsp sriracha

• 1 Tbsp honey

• 1 tsp ground ginger

• 2-3 cloves minced garlic

• 4 cups vegetable broth

1. Preheat oven to 425F. Line baking sheet with parchment paper. Toss squash with oil to coat and spread over baking sheet. Bake 15 minutes stir in the mushrooms and roast 15 minutes more. Add spinach, toss to wilt.

2. Cook noodles according to package directions, drain. In a saucepan combine soy sauce, water, sriracha, honey, ground ginger, garlic, and broth. Simmer 5 minutes.

3. Divide noodles and squash mixture into bowls and ladle in broth.