#Milk refrigerator pudding

[literaryvein-reblogs]

Writing Reference: Food History

B.C.

10,000 - almonds, cherries, bread, flour, soup

8,000 - wheat ⚜ 7,000 - wine, beer, pistachios, pig, goat, sheep, lard

6,500 - cattle domestication, apples ⚜ 6,000 - tortilla, dates, maize

5,000 - honey, ginger, quinoa, avocados, potatoes, milk, yogurt

4,000 - focaccia, watermelons, grapes, pomegranates

3,200 - chicken domestication ⚜ 3,000 - butter, onion, garlic, apricots

2,737 - tea ⚜ 2,500 - olive oil, seaweed, duck ⚜ 2,300 - saffron

2,000 - peaches, liquorice, marshmallow, pasta, ham, sesame seeds

1,500 - chocolate, vanilla ⚜ 1,200 - sugar ⚜ 1,000 - mangoes, oats, pickles

900 - pears, tomatoes ⚜ 700 - cinnamon ⚜ 600 - bananas, poppy seeds

500 - artichokes ⚜ 400 - pastries, appetizers, vinegar

300 - parsley ⚜ 200 - turkeys, asparagus, rhubarb ⚜ 65 - quince

1st—13th Century

1st Century - chestnuts, lobster, crab, shrimp, truffles, blueberries, raspberries, capers, kale, blood (as food), fried chicken, foie gras, French toast, omelettes, rice pudding, flan, cheesecake, pears in syrup

3rd Century - lemons ⚜ 5th - pretzels ⚜ 6th - eggplant

7th Century - spinach, kimchi ⚜ 9th - coffee, nutmeg

10th Century - flower waters, Peking duck, shark's fin soup

11th Century - baklava, corned beef, cider, lychees, seitan

12th Century - breadfruit, artichokes, gooseberries

13th Century - ravioli, lasagne, mozzarella, pancakes, waffles, couscous

14th—19th Century

14th Century - kebabs, moon cakes, guacamole, pie, apple pie, crumpets, gingerbread

15th Century - coconuts, Japanese sushi and sashimi, pineapples, marmalade, risotto, marzipan, doughnuts, hot dogs

16th Century - pecans, cashews (in India), Japanese tempura, vanilla (in Europe), fruit leather, skim milk, sweetbreads, salsa, quiche, teriyaki chicken, English trifle, potato salad

17th Century - treacle, pralines, coffee cake, modern ice cream, maple sugar, rum, French onion soup, cream puffs, bagels, pumpkin pie, lemonade, croissants, lemon meringue pie

18th Century - root beer, tapioca, French fries, ketchup, casseroles, mayonnaise, eggnog, soda water, lollipops, sangria, muffins, crackers, chowder, croquettes, cupcakes, sandwiches, apple butter, souffle, deviled eggs

19th Century - toffee, butterscotch, cocoa, Turkish delight, iodized salt, vanilla extract, modern marshmallows, potato chips, fish and chips, breakfast cereal, Tabasco sauce, Kobe beef, margarine, unsalted butter, Graham crackers, fondant, passionfruit, saltwater taffy, milkshakes, pizza, peanut butter, tea bags, cotton candy, jelly beans, candy corn, elbow macaroni, fondue, wedding cake, canapes, gumbo, ginger ale, carrot cake, bouillabaisse, cobbler, peanut brittle, pesto, baked Alaska, iced tea, fruit salad, fudge, eggs Benedict, Waldorf salad

20th Century

1901 - peanut butter and jelly ⚜ 1904 - banana splits ⚜ 1905 - NY pizza

1906 - brownies, onion rings ⚜ 1907 - aioli

1908 - Steak Diane, buttercream frosting ⚜ 1909 - shrimp cocktail

1910 - Jell-O (America's most famous dessert)

1910s - orange juice ⚜ 1912 - Oreos, maraschino cherries, fortune cookies

1912 - Chicken a la King, Thousand Island dressing

1914 - Fettuccine Alfredo ⚜ 1915 - hush puppies

1917 - marshmallow fluff ⚜ 1921 - Wonder Bread, zucchini

1919 - chocolate truffles ⚜ 1922 - Vegemite, Girl Scout cookies

1923 - popsicles ⚜ 1924 - frozen foods, pineapple upside-down cake, Caesar salad, chocolate-covered potato chips

1927 - Kool-Aid, s'mores, mayonnaise cake ⚜ 1929 - Twizzlers

1930s - Pavlova cakes, Philly cheese steak, Pigs in blankets, margaritas, banana bread, Cajun fried turkey ⚜ 1931 - souffle, refrigerator pie

1933 - chocolate covered pretzels ⚜ 1936 - no-bake cookies

1937 - Reubens, chicken Kiev, SPAM, Krispy Kreme

1938 - chicken and waffles ⚜ 1939 - seedless watermelon

1941 - Rice Krispies treats, Monte Cristo sandwiches ⚜ 1943 - nachos

1946 - chicken burgers, tuna melts, Nutella ⚜ 1947- chiffon cake

1950s - chicken parm, Irish coffee, cappuccino, smoothies, frozen pizza, diet soda, TV Dinners, ranch dressing ⚜ 1951 - bananas foster

1953 - coronation chicken ⚜ 1956 - German chocolate cake, panini

1957 - Quebec Poutine ⚜ 1958 - Instant ramen noodles, crab rangoon, lemon bars ⚜ 1960s - beef Wellington, green eggs and ham, red velvet cake

1963 - black forest cake ⚜ 1964 - Belgian waffles, Pop Tarts, Buffalo wings, ants on a log, pita bread ⚜ 1965 - Gatorade, Slurpees

1966 - chocolate fondue ⚜ 1967 - high fructose corn syrup

1970s - California rolls, pasta primavera, tiramisu ⚜ 1971 - fajitas

1975 - hicken tikka masala ⚜ 1980 - turducken

1980s - Panko, portobello mushrooms, bubble tea, chicken nuggets, Sriracha, Red Bull energy drink, everything bagels

1990s - artisan breads, Jamaican jerk ⚜ 1991 - turkey bacon, chocolate molten lava cake, earthquake cake ⚜ 1993 - broccolini

1995 - Tofurkey ⚜ 1997 - grape tomatoes

21st Century

2002 - flat iron steak, tear-free onions ⚜ 2007 - Kool-Aid pickles, cake pops

2008 - Mexican funnel cake ⚜ 2013 - cronuts, test tube burgers

Source

[yum-bugs]

Some (more) agere snack ideas!

Sweet - Cookies, pudding/jello cups, caramel popcorn, fruits, brownies, Lil Debbie/Hostess snacks, Rice Krispies Treats, dry cereal, cereal/granola bars, muffins/cupcakes, candy/chocolate

Salty - Chips, crackers, pretzels, popcorn, nuts, Funyuns, Fritos, veggie straws, trail mix, beef jerky

Cheesy - Nachos, Cheetos/Cheese puffs, Cheez Its/Cheez It Snap'd, cheese & crackers, Goldfish crackers, Ritz cheese crispers/Ritz bits/Ritz toasted chips, Munchies cheese mix/cheddar Chex mix, Combos

Spicy - Takis, flamin' hot Cheetos, watermelon/mango w/ tajín seasoning, buffalo wing flavored Snyder's pretzels, Frank's red hot Goldfish crackers, Hot & Spicy popcorn, flamin' hot Munchies snack mix, spicy nacho Doritos

-

Cold - Ice cream/milkshake, popsicle, smoothie, cold chocolate/candy, smoothie, yogurt, refrigerated Fruit Rollup/Gushers, cereal (with milk), pickles/olives, string cheese, Lunchables

Hot & Savory/Salty - Tater tots/french fries, pizza rolls/bagels, soft pretzel, bagel/toast, grilled cheese, mac & cheese cups/bites, jalapeño poppers, mozzarella sticks

Hot & Sweet - Toaster Strudel, PopTart, waffle, french toast sticks, s'mores, cinnamon rolls, hot chocolate

[arethinn]

Molded Faerie Dessert (scented with violet or rose) 3 cups whole milk (or half and half cream) ½ cup heavy cream ¼ cup violet liqueur or violet syrup (or 2 tablespoons of rose water) 1 teaspoon ground cardamom A few drops of violet or red food coloring (optional) 1 cup sugar 3 tablespoons unflavored gelatin In a medium saucepan, combine cream and 1 cup milk. Sprinkle gelatin over top. Let stand until softened, about 5 minutes. Gently heat gelatin, milk, and cream mixture over medium-low heat, stirring occasionally until gelatin is dissolved, about 5 minutes. Meanwhile fill a decorative mold (4-to-4½-cup or two 2-to-2½-cup molds) with ice water. Let sit to chill. Remove the gelatin and milk mixture from heat. Pour into a large bowl and add the remaining milk, then stir in your violet syrup or Violette liqueur. Add a touch of food coloring if you wish. Empty the ice water from your mold but do not dry it. (This makes the pudding easier to unmold later). Pour your mixture into your mold. Refrigerate until firm, about 6 hours or overnight.

I feel personally targeted by this recipe.

[recipeshub24]

Cherry Cheesecake Lush

Ingredients:

1 and 1/3 cups cherry pie filling

1 cup powdered sugar

1 and 1/3 cups chopped pecans

3 and 1/3 cups vanilla wafer cookie crumbs (about 76 cookies)

4 cups cool whip, divided

2 packages (8oz each) cream cheese, softened

1 cup (2 sticks) butter, melted

2 cups milk

2 packages (3.4oz each) vanilla instant pudding mix

Instructions:

Preheat the oven to 350°F. Grease a 9×13 inch baking dish with butter.

Crush vanilla wafers into fine crumbs until you have 3 and 1/3 cups. Pour the vanilla wafer crumbs into a bowl and mix with the melted butter until coated.

Press the buttered vanilla wafer crumb mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes. Allow to completely cool.

While the crust is cooling, make the cheesecake layer. In a large bowl, beat together the cream cheese and powdered sugar until smooth. Fold in 2 cups of the cool whip until fully incorporated. Set aside.

In another bowl, whisk together the milk and vanilla pudding mixes for 2 minutes until thickened. Let stand for 5 minutes to fully thicken, then fold in the remaining 2 cups cool whip.

Spread the cream cheese mixture evenly over the cooled vanilla wafer crust. Top with the cherry pie filling, spreading evenly.

Carefully spread the vanilla pudding mixture over the cherry pie filling layer.

Top with the remaining 1 and 1/3 cups cool whip and sprinkle the pecans evenly over top.

Refrigerate for at least 2 hours before slicing and serving. Enjoy

note:nuts are optional

[blizzardfluffykpop]

Silly One

Summary: Making a late-night ingredient grocery trip together, leads to a snowball fight.

Oneshot

Fluff, Established Relationship au

Word Count: 1,848 

Changkyun (I.M) X Reader

[Mentions: Kihyun]

Requested: heya! how does prompt 11 with monsta x changkyun sound? —--- im thinking maybe he starts a spontaneous snowball fight because reader did or said something astronomically dumb, or vice versa, or something else along those lines. up to you! happy writing~ looking forward to it ^_^

Prompt: 11. "Snowball fight!"

[A/n: Thank you @zedwards for helping me further envision what you wanted to read! It was a lot sweeter and softer with your ideas! I hope you enjoy this!]

------

You’re sitting on the couch, starting to grow bored of the TV series you're watching. You look over to see Changkyun take off his headphones, taking a break from his game, and he says, “The boys are tired of gaming.” You nod, looking at the clock. It’s seven at night, and you smile as you see his eyes light up, “You know what we’ve never done?” You tilt your head at him, waiting for him to continue, and he smiles, “What do you say to us making cookies and fudge together, tonight?” You gasp, “We’ve never done that!” He stands up from his chair, and you get off the couch, pausing your show that was boring you to tears. You follow him into the kitchen and find the cookbooks. “What kind?” “Let’s go with two that are easy.” You nod, and both of you look through the recipes, “Oh, what about chocolate chip cookies?” He nods and shows you a recipe for chocolate fudge. You grin, “Oh, this is only five ingredients. It will be quick!” He nods, and you flip another page in yours. 

While he starts pulling everything out for it, he gasps, “We don’t have two.” You pout as you look up from your cookbook, “What do we have right now?” He shows you the nearly full containers of sugar and vanilla he pulled out. You move past him to search for other ingredients and find you have enough flour for the cookies. You check the fridge, “Oh, I guess we're going on a grocery trip first.” He hums, and you write down a list of everything that the two of you would need to bake. You follow him out the door, and he goes, “Do you think we need the car?” You shake your head, “It’s just going to be cans and some boxes.” You both walk to the store hand in hand. And he pulls you close to him every time a cold gust of snowy wind hits you. 

You both walk the isles and sigh, “You’d think it’d say baking goods on the signs.” You look down, not even scanning them, and he giggles as he goes, “It does.” You quickly look up to see the aisle you were about to pass, says, “Baking goods, oil, sugar, and coffee.” You shake your head, “Well, at least you saw it.” He laughs and leads you down the aisle, and he gets the cocoa from the top shelf as you find the correct chocolate chips. He asks, “Semi-sweet, right?” You nod and see it in the middle, “Big bag or little?” “Big bag, the best part of chocolate chip cookies is the chocolate chips.” You laugh as you agree, and he grabs two cans of sweetened condensed milk. While you get the baking powder and soda. 

You head to the refrigerated aisle and grab some butter and eggs, “Nothing else, right?” He shakes his head, “We have enough salt in our shakers.” You agree, and you take it to the cashier, and they ring you up, and you pay for the total. And then you both begin the walk home, “Oh, the snow stopped coming down, that’s nice.” He agrees, “But there’s more snow on the ground.” 

As you pass by the park, covered in blankets of snow. He goes, “You know how I grabbed sweetened condensed milk?” You nod, “Yeah.” He laughs as he tells you, “It was maybe a year ago now, but I used to think it was just solid milk in a can… Like the consistency of like pudding or jello or something like that.” You stop walking, confused, “What?” He shrugs, “What?” You ask, “You’ve never heard of people using it in their coffee or something like that?” He shakes his head, stopping in his tracks, too, “I drink my coffee black, and I’ve never watched a baking show.” You laugh, “Oh yeah, I forgot you’re weird like that. No sweetener, just coffee.” He pouts and says, “I am not weird. Almost everyone likes it like that!” You shake your head, “Uh, no? Have you ever heard of a frappuccino?” He rolls his eyes, and you gasp, “You rolled your eyes!” He sticks his nose up in the air, acting all high and mighty, “You’re just jealous 'cause you can’t drink it straight.” You set the groceries down while he’s still looking up, form a snowball, and pelt him with it. 

He gasps, looking down at the snow still on his jacket before locking eyes with you and dropping his bags down. You smirk and toss another ball in your hands, ready to throw before hitting his arm this time. “Oh, it’s on!” And he makes a snowball with ease and throws one back. You cackle as you yell, “Snowball fight!” The more you throw, the further you get from the groceries. You scream as he hits you with another snowball before throwing one back at him and missing. He cackles, and you scowl before grabbing another wad of snow and forming it before throwing it, this time landing and hitting his shoulder. He doesn’t miss with either of his snowballs, hitting you near the collar and on the side of the jacket. For every snowball you throw, he throws one back. 

Your fingers start feeling numb, so you give up after throwing another snowball at him. You sit down as the snowball lands in front of his shoes. He throws one back at you as you sit down and misses you completely. You giggle at the failed attempt before calling for a truce. He says it back as he walks towards you. And he leans down in front of you. You go, “Huh?” And he lifts your chin up and kisses you. If your cheeks weren’t rosy from the cold weather, they certainly were now. When he pulls away, he tells you, “That was fun.” You agree, and he goes, “Doesn’t it make sense for condensed milk to be solid?” You laugh, “It kind of does.” 

He smiles as he helps you up, and you ask, “You want to walk back home now?” He nods, and you both walk back to the grocery bags, “It didn’t seem like we were that far from them.” He laughs, “I didn’t think so either.” You trudge through the snow, and he goes, “You don’t think I’m weird for drinking black coffee, do you?” you shake your head, “No, I was just teasing. I think it’s cool that you do. I like my coffee with sweetener. And one of the sweeteners I’ve used around you is condensed milk. That’s why I was shocked that you’ve never seen me do so.” He laughs, “Oh! I thought that was canned milk.” You shake your head in disbelief, “While that may exist somewhere, I definitely get it from the jug.” He laughs, and as you pick up your groceries, you go, “You’re so silly. I love you so much.” He grins, “You are too! I love you so much, (Y/n).” You smile and kiss him before you both walk back to your apartment. 

As you set the groceries down and measure everything out, he asks, “Have you ever made cookies or fudge by yourself?” You shake your head ‘no’, “Do you mind if I call Ki?” You sigh in relief, “I was hoping you’d ask.” He laughs, which makes you laugh as he calls him up. He puts Kihyun on speaker after saying their hellos, “Yeah, Ki, we’re going to make cookies and fudge. Anything we should know?” He goes, “I don’t bake much, but please watch the pot and don’t turn the heat on high for the fudge.” You agree, and he continues, “And please, check that you’ve cooked the cookies before you turn off the oven.” “How do we do that?” He sighs, “You have to stick a knife into one of the cookies and make sure nothing gooey sticks to it. And if they’re golden brown, take them out.” You agree and make mental notes before thanking him, “Be careful, you two.” You hum, and he goes, “We will. I’ll see you on the weekend?” He goes, “Yeah, I’ll see you then! Take care!” You both tell him you will before he hangs up. 

You follow the other instructions to a T, adding in Kihyun’s instructions like they were sprinkles as you make the fudge and chocolate chip cookies. He pours more than half of the bag of chocolate chips into the batter and stirs it in as you plop them onto the tray. It sounds like rocks hitting metal, not like cookie dough landing on foil. You laugh, “How many did you put in?” He grins, “Enough to have one in every microbite.” You cackle, and he puts the first tray in. 

You make the fudge while you both wait, and he butters the pan as you stir it continuously for a minute. When it comes to a boil, you turn off the heat and pour it into the pan. You put it into the fridge, “We have to wait fifteen minutes to cut it, then we get to eat it in thirty.” He pouts, “That’s so long…” You agree, and a few minutes later, the first tray of cookies comes out perfect, just as Kihyun said, except for the chocolate coating the knife. You trade out the trays and sit down while you wait. “Are you excited for our first homemade desserts together?” He smiles, “More than.” 

You come back in when the bell rings, and you cut the fudge up as he places the small tray of chocolate chip cookies in. You put the fudge back in the fridge, and he pulls off a cookie for each of you off the first tray. You bite into it, and it tastes like a chocolatey heaven, with subtle hints of cookie. “Oh, these are so good.” He grins, and you both tap your cookies together, “We have to make these again!” He nods, and you both eat off the warm tray, waiting for the last round of cookies to finish and for the fudge to set.

When the fudge and cookies are done, he puts all the cookies into a jar, saving the hottest cookies for the two of you to eat. You put a few pieces of fudge for the both of you on a plate and hand him one to try after he gets the last cookie in the jar. You both try it at the same time. You gasp, and he exclaims, “Ohh, sweetened condensed milk for the win!” You cackle as you finish your fudge, he plates the hot cookies. And the two of you head into the living room to eat more of the treats you made. He cheers, “I’m proud of us!” You grin, “I am too! Our first baking session together was a success!” He taps his fudge to your chocolate chip cookie, and you both eat the two happily. You lean your head on his shoulder, “Let’s do this again.” He agrees, “Absolutely.” 

[foodshowxyz]

Avocado Chocolate Mousse

4 servings Prep Time: 10 minutes + chilling time

Ingredients:

2 ripe avocados, peeled, pitted, and mashed

1/4 cup unsweetened cocoa powder

1/4 cup maple syrup (or honey)

2 tablespoons unsweetened almond milk (or your preferred milk)

1 teaspoon vanilla extract

Pinch of salt

Optional Toppings:

Fresh raspberries or berries

Chocolate shavings

Whipped cream (or coconut whipped cream for dairy-free)

Chopped nuts

Instructions:

Combine Ingredients: In a food processor or blender, combine the mashed avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and salt.

Blend Until Smooth: Process the mixture until incredibly smooth and creamy. It should have a thick, pudding-like consistency. Taste and adjust sweetness as needed.

Chill: Transfer the mousse into individual serving bowls or a larger dish. Cover and refrigerate for at least 1-2 hours to allow the flavors to meld and the mousse to set.

Serve: Before serving, top with your favorite optional toppings like fresh berries, chocolate shavings, whipped cream, or chopped nuts.

Tips:

Picking Avocados: Choose ripe avocados that yield slightly to gentle pressure.

Sweetness: Adjust the amount of maple syrup based on the ripeness of the avocado and your desired level of sweetness.

Variations: Experiment with a hint of orange zest, a pinch of cinnamon, or a dash of espresso powder for extra flavor dimensions.

[beautyandlifestyleblog86]

Fig And Chia Seed Pudding

Ingredients:

* 1 cup chia seeds

* 2 cups almond milk (or your preferred milk)

* 1/2 cup chopped dried figs

* 1 tablespoon maple syrup

* 1/4 teaspoon vanilla extract

* Pinch of cinnamon

Instructions:

▫️In a bowl, whisk together the chia seeds, almond milk, maple syrup, vanilla extract, and cinnamon.

▫️Cover the bowl and refrigerate for at least 3 hours, or overnight, to allow the chia seeds to absorb the liquid and form a pudding-like texture.

▫️Just before serving, stir in the chopped dried figs.

Enjoy this creamy and nutritious pudding as a healthy breakfast or snack. For extra flavor and texture, top with fresh berries, nuts, or a drizzle of honey.

Why this recipe is good for digestion:

* Fiber: Figs and chia seeds are both excellent sources of fiber, which helps regulate digestion and promotes bowel health.

* Probiotics: Chia seeds contain a natural prebiotic fiber that can support the growth of beneficial gut bacteria.

* Antioxidants: Figs are rich in antioxidants, which can help protect the digestive system from damage.

* Hydration: Almond milk provides hydration, which is essential for optimal digestive function.

[elenadoeslife]

Monday, July 1st 2024 - day 1

This morning I did my first weigh-in. I plan on checking my weight once a month, depending on when I'm staying with my parents (I don't own a scale for mental health reasons, so I can only check my weight here);

I ordered a tester pack for some new vitamins. Before I used gastric bypass vitamins, but now they offer vitamins specifically for the mini gastric bypass;

I made a grocery list for this week's food prep;

I decided to quit smoking. Mostly because it's just way too expensive and I want to save up money for our new place, but since it'll also be good for my physical health, I figured I'd add it to this list. Smoking the last one as we type;

I tried making a cold brew protein coffee (lactose free milk, refrigerated coffee and a quarter of a scoop of vanilla protein powder) and it actually tastes pretty good;

I picked up some high protein pudding while I was getting groceries for my mom. I've wanted to try this brand for ages, so I bought 2 flavors. Already tasted one (chocolate) and it was great;

I was supposed to eat pizza for dinner, but I'm gonna have a whole wheat bun with a boiled egg and cheese instead - progress;

This evening I'm having coffee with my cousin, aunt & mom for my cousin's birthday tomorrow. Afterwards I'm taking the train back home;

I made a cute lil' wallpaper from a picture that I took last week. Added a quote for the ~vibes~.

[kushblazer666]

This is The Best Fatbomb Fluff!!! It is my go-to when I'm craving something Chocolate and Sweet!!

FLUFF

1 1/2 cups heavy whipping cream

2 tbsp cream cheese

(I use 3- 4 Tbsp)

1 box sugar free pudding (your choice) l use cheesecake flavor

1/2 cup Lily's milk chocolate chips (I use about a cup and mix 1/2 milk chocolate and 1/2 semi-sweet chips)

In a medium bowl, blend heavy whipping cream, cream cheese and pudding until fluffy.

Fold in chocolate chips.

Enjoy!!

keep refrigerated

[anti-gluten-homemaker]

POTS Meal Plan 1🧂

Meal One: Chinese Steamed Egg 🥚

This meal can be made with a lot of salt! Plus it has practically no carbs, can be made wheat free, and has protein!

Ingredients:

1 egg

1/2 cup broth of choice (this adds more sodium)

1/2 tsp gluten free soy sauce (soy sauce often has wheat as a filler so buy gluten free options)

1/2 tsp maple syrup

Chives or green onion if feeling fancy✨

Pre cooked small shrimp 🍤 if feeling up to it! (This adds extra protein and salt. Frozen shrimp actually has a good amount of salt!

Instructions:

Whisk your egg and broth together

Pour through a sieve into a microwave safe bowl. I learned that a wider shallower bowl makes it more silky. The pictured dish was when I used a cereal bowl and it was tasty but not as good.

Cover with Saran Wrap and poke three holes

Microwave on 50% power for 5 minutes

Let it sit in the microwave for a minute if two when done cooking

Once you remove it run a knife through it in a grid pattern

Top with soy sauce, maple syrup, and chives and shrimp if using

Meal Two: Tuna Salad 🐟

This is a salty option that requires no cooking!

Ingredients

1 small can tuna (canned tuna contains a good amount of salt and protein)

Some mayo

Some mustard

Relish or chopped up pickles for extra salt

A pinch of salt. I use Baja Gold mineral Salt. Sea salt is supposed to increase blood pressure slightly more than table salt. At least that was what I was told by a registered dietitian

Just mix together and eat or serve on gluten free crackers or celery sticks.

Meal Three: Cottage Cheese and fruit 🍎

Ingredients

Cottage cheese

Fruit of choice (I like apple the best)

Optional - dark chocolate chips

Just mix and enjoy! 😉

Meal Four + Five: Tuscan Salmon 🍣

So meal four and five are the same dish. Simply cook and divide into two small portions.

Ingredients:

2 slices bacon

One 4 oz salmon fillet

1/4 yellow onion, diced

1 tsp garlic, minced

1/4 C chicken broth

1 Tbsp sun dried tomatoes

1 1/2 Tbsp heavy cream

A sprinkle of spinach (just eye ball it)

Instructions

Chop onions and bacon

Cook chopped bacon in a sauce pan over medium heat. Over from pan when done but leave fat in pan

In bacon fat, cook onions until translucent.

Add garlic and stir for about 30 seconds

Add broth, sun dried tomatoes, and bring to a boil then add cream

Add salmon skin side down, bacon, and sprinkle spinach around it. Cover and cook for 4-8 mins. Salmon should be 145 F or 63 C

Meal Six: High Protein Chia Seed Pudding 🍧

Ingredients

1 C Greek Yogurt

3/4 C milk of choice

1/4 C chia seeds

1 Tbsp honey

1/2 tsp vanilla extract

Pinch of salt

Pinch of cinnamon (it’s anti inflammatory!)

Instructions

Mix in a large bowl and cover and refrigerate for at least 4 hours. It will make many servings.

Topping ideas! Nut butters, fruit, jam, dark chocolate chips, nuts 🥜

If you are on the go, here is my travel snack list! 🏃‍♀️💨

[vipesterix]

Here is the Part 2 to the previous part

Melting Love Jello + Puddings ^ For the main Jello, that was quite literally strawberry Jello packets with some strawberries. ^ For the puddings, that was a recipe, which I will have to write out here because it's in a book lol. The book is called Bake Anime by Emily J. Bushman. If you do buy the book, you'll probably see that there's more ingredients and everything. This is due to the fact mine are an adaptation to the recipe. I can't have alcohol yet lol so I opted out of that as well as the caramel sauce because molten sugar scares me. 2 1/2 tablespoons unflavored powdered gelatin 1/4 cup water 1 3/4 cups whole milk 1 vanilla bean, split seeds and scraped out OR 2 teaspoons of vanilla extract 4 large egg yolks 1/3 cup sugar 1. To make the pudding: Pour the gelatin into a bowl and stir in the water. Set aside for 3 to 5 minutes to allow gelatin to bloom. 2. Combine the milk and vanilla in a heavy-bottomed saucepan. Bring to a simmer over medium-low heat. When the milk is bubbling around the edges of the pan, turn off the heat. 3. Whisk together the egg yolks and sugar in a bowl until light yellow and "fluffy". While whisking continuously, ladle 1/4 cup of the hot milk into the egg mixture and whisk to combine. Repeat this until the egg yolks are tempered, then pour the egg yolk mixture into the pot with the remaining milk. Return the heat to medium-low and cook, whisking continuously, until the mixture is steaming. 4. Pour in the bloomed gelatin and whisk until it's melted into the milk mixture. Turn off the heat and strain the mixture through a fine-mesh sieve into a bowl. 5. Divide the custard evenly among the prepared pudding cups, then cover the cups with plastic wrap. Chill in the refrigerator overnight. 6. To serve, run a knife or offset spatula around the edge of the pudding and tip each pudding out onto a plate. Enkephalin ^ Once again, I sort of made this on the go, but this one is simple I feel. - Get 1 packet of Lemonade Koolaid flavoring, then 1 packet of Blue Raspberry Lemonade Koolaid flavoring. Combine in a pitcher with as much sugar to your liking, then add water. ^ I used about... 1/4 or more of sugar...? I really dislike super sugary drinks, so just keep that in mind. ^ Now, here's another tip too. It's going to look blueish teal, and that's okay. The flavoring packets funnily enough add quite a load of opacity to the drink, so at that point I just added green food coloring until I was satisfied. --==--==--==--==--==--==--==-- And that's it! Congratulations, manager. You now have 100% research knowledge on these sweet and savory abnormalities!

[sweethoneyrose83]

Caramel Apple Dessert Cups

Ingredients:

3 cups Granny Smith apples, peeled, cored, and finely diced

⅓ cup light brown sugar, packed

3 tablespoons salted butter

1 teaspoon ground cinnamon

2 cups crushed vanilla wafers

¼ cup salted butter, melted and cooled

3.4 ounces instant vanilla pudding mix

1¼ cups cold whole milk

¾ cup salted caramel sauce, divided (¼ cup and ½ cup)

1 cup cold heavy whipping cream

Directions:

Make The Apple Mixture: Heat the apples, brown sugar, butter, and cinnamon until the apples have softened and the brown sugar sauce has thickened to canned apple pie filling consistency. Stir in ¼ cup of salted caramel sauce. Allow the apples to cool completely.

Coat The Cookie Crumbs: Stir together the crushed cookies and melted butter to coat. Add the buttered crumbs to the bottom of each cup.

Prepare The Pudding: Mix together the milk and instant pudding until the pudding begins to thicken. Mix in the remaining caramel sauce and heavy cream until the mixture has thickened.

Create Your Cups: Pipe the pudding on top of the buttered crumb crust, about ⅔ of the way full, and cover with the cooled, cooked apples.

Serve: Place the lids on the cups and keep refrigerated until ready to serve.

[gothhabiba]

drop the chia pudding recipe

2 Tbsp (20g) whole chia seeds

1/2 to 3/4 cup (120 to 180mL) milk of whatever type you like. I prefer a creamier, fattier one like full-fat coconut milk (the kind you cook with) or oat milk

1 Tbsp honey, maple syrup, agave nectar, or brown sugar (or to taste)

some people add like 1/4 tsp vanilla extract. you could also go with a dash of orange blossom water or rose water

pinch of salt

mix together in a bowl or mason jar and allow chia seeds to soak up moisture for an hour or so, or in the refrigerator overnight. top with fresh fruit, toasted slivered almonds, granola, whatever. you could experiment with different flavour combinations with the liquid & the toppings.

[recipeshub24]

No-Bake Eclair Cake Ingredients: 1 package (14.4 oz) graham crackers 2 packages (3.4 oz each) instant vanilla pudding mix 3 1/2 cups cold milk 1 container (8 oz) whipped topping, thawed 1 container (16 oz) prepared chocolate frosting Instructions: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Gently fold in the whipped topping until well combined. Arrange a single layer of graham crackers at the bottom of a 9×13 inch baking dish. Spread half of the pudding mixture over the graham crackers evenly. Place another layer of graham crackers over the pudding layer, then top with the remaining pudding mixture. Finish with a final layer of graham crackers. Spread the prepared chocolate frosting over the top layer of graham crackers, covering completely. Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together. Slice and serve chilled for a deliciously effortless dessert experience. Nutritional Information: Prep Time: 15 minutes Chill Time: 4 hours Total Time: 4 hours 15 minutes Calories: 300 kcal per serving Servings: 12 servings

[birdsaretoddlers]

GOT IT

Cream Puffs

Ingredients

2 (3.5 ounce) packages instant vanilla pudding mix

2 cups heavy cream

1 cup milk

½ cup butter

1 cup water

¼ teaspoon salt

1 cup all-purpose flour

4 large eggs

Directions

Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

Preheat oven to 425 degrees F (220 degrees C).

In a large pot, bring water and butter to a rolling boil.

Stir in flour and salt until the mixture forms a ball.

Transfer the dough to a large mixing bowl. Let dough cool down. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.

Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. Turn off oven and open slightly and leave as such for 15 minutes before removing.

When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Enjoy!

:p

cream puffs posted without comment

[castletown-cafe]

Castletown Café Episode 26: Ralsei’s Cauldron Cake

In the beginning of Deltarune Chapter 2, we return to the Dark World located within the school's supply closet. This becomes the main hub where Darkeners from all kinds of Dark Worlds call home after their respective fountains are sealed. After the inhabitants of the Card Kingdom move in and you've explored the town named after your save file, you get to explore Ralsei's castle! Greeting you upon your entrance is a huge cauldron, which Ralsei explains as the cauldron he does all his cooking with. During the cutscene, a cake rockets out of the cauldron, complete with explosion sound effects. As it falls, Susie catches it in her mouth and devours the entire thing, claiming it to be thick on the frosting. But all that frosting makes for a pretty cake!

I recall another cake popping out that Susie also devours on the second interaction with the cauldron, where she says something about it being chocolate-flavored. Unfortunately, I don't see a lot of recordings about later cauldron interactions, so I should replay again sometime to see if this happens or not. The final time, however, Susie asks for a strawberry cake as a room-warming gift (which may or may not happen until after you visit the rooms on the top floor...yep, I need to replay). Ralsei tells her there is a slice of cake in her fridge, and Susie protests that it's "not cauldron-fresh".

As I thought of the different kinds of food that appear in this game, from consumable items to cutscene-related foods, the Caldron cake had been brewing in my mind since last year. Originally I thought it'd be great for October, but I found the flavor to be more appropriate for summer: a Neapolitan cake. Three layers of strawberry, vanilla, and chocolatey goodness with likewise-flavored frosting! Why not, after all, combine the flavors together into one tall, beautiful cake?

But life decided to throw wrenches in this plan. For one, there had been a shortage of buttercream frosting. Said frosting was unavailable in all nearby stores, across all brands, and even online, buttercream was overpriced. I assumed scalpers were snatching the stuff up to sell for a higher price. Even in 2023, we're still feeling the effects of the pandemic, and as such, some ingredients are difficult to get your hands on.

It seems that life was trying to tell me to make my own frosting, as unsurprisingly, the scalpers I tried to buy frosting from didn't place them in a box with cooling packs during the hottest month on Earth ever recorded (this all took place a month prior to the writing of this blog entry). So, of course, the seals burst when travelling under the heat dome that had covered a good portion of the country, though I don't know exactly WHERE the seller was located.

That's when I found recipes for a type of frosting I had never heard of before: ermine frosting. It's like buttercream, but way less sweet. You make a base using flour, sugar, and milk, cook it over the stove until it's thick like pudding, then cool it before whipping unsalted butter and adding your mixture to that plus vanilla and a pinch of salt. So I made two ermine frostings, one vanilla, and one strawberry. I had already purchased some chocolate frosting so I didn't need to make chocolate, but I came up with a recipe for chocolate ermine frosting included in the recipe portion of this blog entry.

Summer may not be the best season to make cakes, given the warm weather. Because many homes in Oregon, especially older ones, don't have air conditioning pre-installed, I needed to keep the cake refrigerated to prevent the frosting from melting and the cake from falling apart, as a precaution. Therefore, spring would be a better season to make this cake, this way, there may be less worry of melting.

I fought a lot of obstacles, and learned a lot as well making this cake. While it is an involved project, especially since you may need or want to make different flavored frostings (which taste way better than the pre-made stuff), the cake itself isn't that tough. While a Neapolitan cake may sound daunting as you're making a cake with three different flavors, all you really need to do is just make a large amount of vanilla batter, divide it into three batches, and add cocoa to one bowl and strawberry reduction to the other.

For the strawberry cake, you first need to make strawberry reduction. You take half a cup of strawberry puree and cook it in a saucepan over medium-low heat to reduce the amount of liquid. After a while, you should end up with 1/4 cup of thick strawberry puree. You don't need to make a reduction for the frosting however, just take another half-cup of unreduced puree.

For the chocolate, combine three tablespoons of unsweetened cocoa powder with three tablespoons of hot water, stir, and let sit for a few minutes before adding it into the cake batter. This lets the cocoa "bloom", adds moisture to the cocoa, and also explains why you add a couple tablespoons of hot water or coffee to a chocolate cake (if you make it from scratch). This gave me the idea to do the same thing if you were to make a chocolate ermine frosting.

Because this is a big project, I found it easiest to divide making the reduction, frosting, cake, and assembly over three days. On Day 1, I thawed about 1 and 1/2 cups of frozen strawberries, pureed them in the blender, and then used half a cup of it in the strawberry frosting. After that, I made the vanilla frosting, and finally, the strawberry reduction.

Day 2 came the cake baking. I followed the recipe by My Cake School, making a vanilla batter, dividing it into three, and adding the strawberry reduction to one batch and the cocoa to the other. While I made the cake during the nighttime so they'd be ready the next morning, I think it's best to store them in the freezer overnight. BUT FIRST! Once your cakes are cool, remove them from the pans and level the tops of your cakes so they're nice and even. Then you can store them in the freezer. This way the cakes will be easier to assemble and decorate the next day.

The final day was the day I assembled and decorated the cake. These pictures show the pattern I used for the filling: rings of strawberry, vanilla, and chocolate frosting.

The pattern inside:

As a three-layer cake, it has two layers of delicious frosting filling in between. The chocolate cake is usually the densest, so it often is the bottom layer, which I recommend. You can layer your cake any way you want, I put the vanilla in the middle and the strawberry on top, even though the strawberry cake is probably denser and should go in the middle, though it worked out fine for me.

The cake would get placed in the freezer after each cake was stacked on top of a filling layer. This made it easier for the cake to stick together and for the frosting to be firmer, to make the cake as a whole easier to decorate. I suggest 15 to 20 minutes for each time the cake gets returned to the freezer.

The next step was to seal the cake in a crumb coat, which I used a thin layer of the vanilla ermine frosting for. Professionals use this trick all the time, to keep the cake crumbs sealed inside and to prevent mess when the final layer of frosting is applied. The cake gets frozen again after the crumb coat to give the cake a smoother and more solid surface when decorated.

I then applied strawberry frosting on the top and around the topmost sides, covering the strawberry layer. Vanilla was piped in the middle, with chocolate on the bottom. Between applying the different frostings, I returned the cake to the freezer at 20 minute intervals to prevent the sides from getting too messy and the frosting from mixing.

Lastly came the decorative blobs of frosting on top, arranged in an alternating circular pattern of strawberry, vanilla, and chocolate. On the bottom of the cake, a border of chocolate frosting is piped around the circumference. A delicious project like this was worth the time and effort! It is a delightful, edible work of art.

RALSEI'S CAULDRON CAKE:

Strawberry reduction:

About 1 cup (or more) fresh strawberries, or 2 cups frozen

1/2 cup strawberry puree, from either fresh or frozen strawberries (I thawed about 2 cups of frozen strawberries so I'd have 1/2 cup of puree for the reduction, and another 1/2 cup for the frosting)

Note: You'll need about 1 cup of puree because while half will be reduced for the cake batter, the other half goes into the strawberry ermine frosting. You'll have leftover puree that you can use for whatever you want. The reason I'm overestimating is to make sure there's plenty for the cake and for the frosting.

Either wash, dry, hull, and slice enough fresh strawberries for 1 cup of puree, OR thaw about 2 cups of frozen strawberries.

Place fresh or thawed frozen strawberries into a blender or food processor and use the puree setting.

Measure 1/2 cup for the reduction and pour into a saucepan over medium heat. Cook for 10 minutes or until liquid is greatly reduced, leaving you with 1/4 cup of a thick strawberry puree. Have it cool and set aside. If you're doing the cake over multiple days, store the reduction in your refrigerator.

Vanilla ermine frosting (from Nagi on recipetineats):

1 cup granulated sugar

5 tablespoons all-purpose flour

1 cup milk

2 sticks (1 cup) unsalted butter

1 pinch salt

1 & 1/2 teaspoon vanilla

Remove unsalted butter from your refrigerator and set it out to soften. Measure your sugar and flour, and add them to your saucepan.

Turn on your stove to medium heat and give your flour/sugar mixture a good stir with a whisk for about 30 seconds or so.

While whisking, slowly pour in the milk to avoid lumps from forming.

Keep stirring with your whisk as your mixture cooks and thickens. This is to prevent your roux from sticking to the bottom of the pan or burning.

Once your frosting base has reached a pudding-like consistency, it's ready. The thicker it is, the more structure your frosting will have.

Pour your frosting base into a bowl and cover the surface with food wrap to prevent a skin from forming.

After your frosting base has cooled completely (and if you stored it in the fridge overnight, take it out to let it soften for an hour or more so it mixes easily with the butter), beat your softened butter on medium speed for a few minutes. You want the butter to go from a pale yellow to a near-white.

Once your butter has been whipped for a bit, slowly add your frosting base, a spoonful at a time. It should take a minute or two to add the entire base to your butter.

Add salt and vanilla, and keep beating for a few more minutes until your frosting has reached its desired consistency.

Strawberry ermine frosting (from Mimi on eatsdelightful):

1 cup granulated sugar

1/2 cup strawberry puree

1/2 cup milk

1/3 cup flour

2 sticks (1 cup) unsalted butter

1 tsp vanilla extract

1 pinch salt

Measure another 1/2 cup of leftover strawberry puree from making the reduction for the cake, or that more frozen strawberries/hull and slice more fresh strawberries and puree in a blender or food processor if you need more. Set aside.

Once again, set aside another 2 sticks of unsalted butter to soften.

Combine flour and sugar in a saucepan over medium heat and stir with a whisk for about 30 seconds.

While whisking, slowly pour in the milk to avoid lumps, and then the strawberry puree.

Keep stirring your frosting base until thickened, just like with the vanilla frosting base.

Once the consistency has reached that of a thick pudding, pour into a bowl, cover the surface to prevent a skin from forming, and let cool completely.

Once the frosting base has completely cooled, whip unsalted butter on medium speed for a few minutes.

Slowly add in strawberry frosting base to the whipping butter, a spoonful at a time, over the course of a minute or so.

Add salt and vanilla, then keep whipping for a few more minutes until your frosting has reached the desired consistency.

Bonus: Chocolate Ermine Frosting (based off of the strawberry ermine frosting recipe):

3 tablespoons cocoa powder

3 tablespoons hot water

1 cup granulated sugar

1/2 cup milk

1/3 cup flour

2 sticks (1 cup) softened unsalted butter

1 tsp vanilla extract

1 pinch salt

Combine 3 tablespoons of cocoa powder with 3 tablespoons of hot water in a small bowl. Stir together and set aside.

Set aside another 2 sticks of unsalted butter for softening and combine sugar and flour in a saucepan over medium heat, whisking for 30 seconds.

Slowly add in the milk while whisking to avoid lumps, then add in the cocoa mixture. Stir to combine.

Stir constantly while your frosting base cooks and thickens. When it reaches a pudding-like consistency, it's ready.

Pour mixture into a bowl and cover the surface to prevent a skin from forming. Cool completely.

After the frosting base has completely cooled, whip butter for a few minutes on medium speed until light in color and fluffy.

Slowly add the frosting base a spoonful at a time over the course of a minute or longer.

Add salt and vanilla and continue to beat for another few minutes until the frosting has reached the desired consistency.

The cake itself (from Melissa Diamond on My Cake School):

3 cups cake flour, spooned and leveled

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 & 1/4 cups buttermilk (or 1 & 1/4 cup milk mixed with 1 tablespoon lemon juice and sat aside for 5 or more minutes if you can't find buttermilk)

1/4 cup vegetable oil

2 tsp vanilla extract

1 & 1/2 sticks (or 3/4 cup) softened unsalted butter

2 cups sugar

4 large, room temperature eggs

3 tablespoons unsweetened cocoa powder

3 tablespoons hot water

1/4 cup strawberry reduction

Get the butter out and let it reach room temperature. After that, set out other cold ingredients such as eggs, buttermilk, and the strawberry reduction. Gather the rest of your ingredients as well, so they're all together.

Preheat your oven to 350 degrees F, and grease and flour three 8x2 cake pans.

Spoon and level 3 cups of cake flour into a sifter, add baking soda, baking powder, and salt. Sift together into a mixing bowl, then stir together for 30 seconds. Finally, set aside your dry ingredients.

Measure and combine buttermilk, vanilla, and vegetable oil in another mixing bowl and set aside.

In yet another mixing bowl, whip softened unsalted butter on medium speed until smooth. Add your sugar, a little at a time, then keep mixing for another few minutes, anywhere from 3 to 5, until your butter and sugar is fully creamed together, light, and fluffy.

Add eggs, but only one at a time as you beat. Once the yolk disappears and is fully incorporated, add in the next egg, beat, etc., etc.

Once all the eggs are in and beaten, reduce the speed to low and alternate between adding the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Just remember the pattern: flour, mix, buttermilk, mix, flour, mix, buttermilk, mix, flour, mix. Stop immediately once everything's fully incorporated to prevent overmixing.

You've made an enormous batch of vanilla cake batter! Now's the time to divide it up into three flavors. Here's how to divide it evenly: the batter should yield about 7 and 1/2 cups....divide that by three....and you have 2 and 1/2 cups of batter for 3 bowls.

Combine 3 tablespoons of cocoa powder with 3 tablespoons of hot water in a small bowl. Stir and set aside for a few minutes.

This is a good time to add the strawberry reduction to one bowl for the strawberry batter. Just pour in that thickened strawberry puree and carefully fold it in to combine, in order to prevent over-mixing the batter. Once you've got yourself a bowl of pink cake batter without any vanilla swirls remaining, your strawberry batter is ready!

Now, pour in the cocoa mixture into another bowl of cake batter, and gently fold it in, until the batter is completely chocolatey. You remaining vanilla batter will be left as-is.

Now that we have all three flavors ready, we can finally pour them into our prepared cake pans. Give these a good gentle tap on the counter to remove any huge air pockets. If you want, you can wrap the sides of each cake pan (before filling them with batter, of course) with wet baking strips to ensure an even bake, which will hopefully make later leveling much easier.

Stick your cakes in the oven on the same middle rack to ensure they all bake together at the same time, about 25 to 30 minutes, depending on how hot your oven runs. They may not all fit on one rack, so you can just put in two in one 25 to 30-minute interval and bake the remainder in the other. To check when they're done, insert a toothpick in the center of each cake. If they come out clean with just crumbs, they're done!

Let your cakes cool before removing them from the pan.

Once your cakes have cooled, get your cake leveler and level them so that they're even. If you don't have a leveler, a knife may do, however, they may not be as even this way.

If you're assembling and decorating the next day or later, wrap and store cakes in the freezer. Freezing them will make it easier to crumb coat, pipe on filling, frost and decorate.

Take out your frostings and let them soften to room temperature. Get three piping bags fitted with the tips of your choice, and stand them up in glasses to make them easier to fill.

Place your bottom cake layer (the chocolate is usually the densest, so it's best to use that one as the bottom layer) on a round cake board. Set it down on a turntable or small Lazy Susan and pipe in an arrangement of the strawberry, vanilla, and chocolate frostings.

Place your second layer on top and freeze for 10 minutes or so to harden the frosting. Take out, and then pipe on another layer of the three frostings in whatever pattern you'd like. Top with the top cake layer and freeze again.

Remove stacked cakes from the freezer and pipe on a thin layer of vanilla frosting for the crumb coat. Cover the cakes in this thin layer to seal in the crumbs so you have a better surface to decorate your cake with. Freeze for 10 to 15 minutes for a more solid and sealed surface.

You can do whatever layer you want to start decorating with. I began with the top layer and worked downward. Pipe on a thick layer of frosting covering the top of the cake and smooth out with a frosting spatula or scraper, giving it that nice, flat top surface seen by professionals. Because the sides will have those strawberry-vanilla-chocolate stripes coinciding with the cakes, freeze between flavors to prevent your frostings from sticking and blending together. So, as an example, after you've done the top and the sides of the top layer of the cake, stick it in the freezer for about 15 or 20 minutes. Next, pipe on a layer of frosting matching the middle flavor and smooth it out like you did with the top flavor, and freeze again. Lastly, do the same for the bottom, then freeze. What I mean to say is: freeze between the stripes on the sides!

Like this!

22. Now that the stripey sides are done as well as the top of the cake, we get to pipe on the fun blobs. One way to do it is to do big blobs of the three flavors on top in a pattern....or you could do whatever design you want. Don't forget to pipe a border around the very bottom of the cake to make it look nice and neat!

23. Your cake is done! Unless you want to add sprinkles, candles, or even candy. You decorate how YOU want, of course, this is just an idea going off of how I did it.

24. Enjoy your tall triple-layered cake full of three-flavored goodness!

Sources:

Nagi, "My Secret, Less-Sweet Fluffy Vanilla Frosting", RecipeTin Eats, recipetineats.com. Link: https://www.recipetineats.com/fluffy-vanilla-frosting/

Mimi, "Strawberry Ermine Frosting", Eats Delightful, eatsdelightful.com. Link: https://eatsdelightful.com/strawberry-ermine-frosting/

Diamond, Melissa, "Neapolitan Cake", My Cake School, mycakeschool.com. Link: https://www.mycakeschool.com/neapolitan-cake/