#traditional snack

[lifeblogstory]

Candied Fruits

Went for tanghulu as dessert. When buying a strawberry tanghulu🍓, the lady gave extra tangerine and raspberry🍊. Was very grateful for the lady being so generous. Very happy vibe to share. From “Chan Bai Mei”

[linghuxcourtyard]

Snack Catalog #527

阿麗阿珍大灣花生糖 / peanut candies

vegan/ From L's mom

This is the peanut candy from Tainan.

a popular shop selling traditional peanut candy for 3 generations!

it’s it’s got two types; one is peanuts whole peanuts rolled in maltose and the other is a peanuts paste mixed with sugar.

I like the peanut paste better than the whole peanut ones because the maltose is really sticky.

but seriously, like the box claims, it's not *too* sweet

[circusinarun]

I vuv Raf so much... :3

Just a small headcanon:

Donnie has his own fridge (mostly because of Leo and Mikey who's constantly stealing his food and drinks... It still has a pin code on it though) and one time, returning to his lab, in the middle of the night, he saw... This

Raph is getting hungry very easily, especially at night. Because of his big hands he couldn't enter a pin code, so he didn't find a decision better than stealing Don's fridge and trying to open it in the more safe place.

Run Raphie, run

[inkz123]

Day 16: Forbidden (frosting)

[snackative]

Our Top 5 Best Selling Munchies That You’ll Want to Order Right Now

Do the nostalgic cravings hit you for mouth-watering South Indian snacks and sweets back home? Or, do you wish to give them a try after hearing people rave about the unforgettable taste of Mysore paks and murukkus?

We’re here to satiate your taste buds with our top 5 bestseller South Indian snacks and sweets at Snackative that has everyone asking for more!

Vellaiyanai Adirasam

Crispy rice flour pastry, sweetened with jaggery, flavoured with cinnamon — Adhirasam is the popular Tamil dessert that can satisfy your sweet cravings all year round. Traditionally made at the Velliyanai village of Tamil Nadu, the original Velliyanai Adhirasam is a delectable treat to your taste buds that demand several days of patient labour in its perfect preparation.

We source this authentic sweet from pro makers to delight you with the memories of happy times spent with family. Click here to buy now!

Chettinadu Thenkuzhal Muruku

Thin, crunchy, savoury spirals made of rice and urad dal with specks of sesame seeds define tea-time snacks. A very common snack from the Chettinad region of Tamil Nadu, Thekuzhal is not just another form of Murukku. The specific ratio of rice to urad dal gives it its colour, smoothness, and crunch.

Chettinadu Thenkuzhal Muruku is probably the highest consumed savoury snack in the state. We bring to you this deep-fried goodness right from Chettinad’s best murukku specialists. Get it now!

Thirunelveli Irutu Kadai Halwa

According to folklore, the ghee-steeped, melt-in-your-mouth Thirunelveli Irutu Kadai Halwa originated in a local shop that used to operate in minimal lighting. Hence the middle name Irutu Kadai, which means dark shop.

With increased popularity, many more local establishments started preparing this delectable sweet treat, which connoisseurs believe gets its unique taste from the waters of the river Thamirabarani that flows through the city. Click to order this royal deliciousness now.

Thirunelveli Karupatti Halwa

This version of the Thirunelveli Halwa uses palm jaggery or Karuppati instead of refined sugar, making it healthier than the standard version.

Did you know that Karupatti has a lower glycemic index and can be consumed even by people with diabetes? Moreover, palm jaggery is a rich source of calcium and has blood purifying properties too.

A taste of the Thirunelveli Karupatti Halwa is guaranteed to make this guilt-free dessert a special place in your heart and snack drawer!

Give it a try now.

Tea Shop Butter Biscuit

Who doesn’t love a nice buttery cookie to pair with a piping hot cuppa? The bakery-style crumbly cookies or biscuits available in every tea Kadai in India are nothing but love!

Whether you like it soggy, dipped in tea, or the crunchy bite just like that, these moderately sweet butter biscuits with a slight hint of saltiness reveal a subtle vanilla flavour with every mouthful. Snackative brings you the authentic taste of this snack directly from the traditional shops in Tamil Nadu. Order now and discover the magical taste of these biscuits — best enjoyed with your morning and evening tea or coffee.

While these five snacks are our top knockout sellers, we have many more delicious South Indian regional favourites that will leave you drooling for more. Explore our range of snacks and sweets today!

[eliasericson]

inktober 10 and 11: nomadic and snack! food tastes better outdoors!

[buffetlicious]

On this special day, may you feel the warmth and love of family and friends as we celebrate the magic of Winter Solstice together. Wishing you a joyous Winter Solstice filled with love, laughter and good cheer.

人世间最感人的，是温馨的亲情，人世间最幸福的，是亲人的爱护，在这团聚的节日里，祝你和你的家人，冬至快乐，幸福永远!

[momokat]

Inktober 2024 Day 11 "Snacks"

Stress eating

[secretly-a-polar-bear]

Oh boy time for a recipe that’ll probably be thrown into the forgotten depths

Chocolate lemon cupcakes

Chocolate cupcakes

* 1 cup (130g) all-purpose flour

* 1 cup (207g) sugar

* 6 tbsp (43g) unsweetened cocoa powder

* 1 tsp baking soda

* 1/2 tsp salt

* 1 large egg

* 1/2 cup (120ml) buttermilk

* 1/2 cup (120ml) vegetable oil (I used a majority of olive oil and used about 1/4 cup vegetable oil, I didn’t specify any better because fuck you and I don’t wanna)

* 1 tsp vanilla extract

* 1cup (120ml) hot coffee

Lemon Curd:

* 4 large eggs

* 1 cup granulated sugar

* 1/2 cup lemon juice fresh squeezed, from one large lemon

* 1 Tbsp lemon zest from one large lemon

* 6 Tbsp unsalted butter cubed

Frosting

* 1 cup (240 ml) heavy cream, cold

* 2 tablespoons (16 g) powdered sugar

* 1 teaspoon (3 g) cornstarch

* 1 teaspoon (2.5 ml) vanilla extract

For the cupcakes

1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.


2. Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.

3. Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Add the water to the batter and mix until well combined. The batter will be very thin.

6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. (I have a shitty oven so I added ten more minutes to the bake time after I checked if it was fully cooked, just start off with 5 minute increments, if you want to be more cautious) 


7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

Lemon Curd:

* Place eggs and sugar into a small pot, whisk to combine. Add lemon juice, zest, and butter. Cook over medium-low heat whisking constantly until mixture thickens and coats the back of a spoon.


* Transfer to a glass bowl and lay plastic wrap directly on the surface to prevent a skin from forming. Chill for 1 hours to almost set. 


Frosting

1. Chill the Bowl and Whisk: Begin by chilling your mixing bowl and whisk (or whisk attachment) in the freezer for at least 15 minutes. This helps the cream whip up faster and increases volume.

2. Combine Dry Ingredients: Mix powdered sugar and cornstarch in a small bowl. This ensures even distribution of the cornstarch in the whipped cream.

3. Whip the Cream: Pour the cold heavy cream into the chilled bowl. Using an electric mixer, start whipping the cream at a low speed, gradually increasing to medium-high as it thickens.

4. Add Sugar and Cornstarch: Once the cream starts forming soft peaks, gradually add the sugar and cornstarch mixture, continuing to whip.

5. Add Vanilla Extract: As the mixture thickens to stiff peaks, add the vanilla extract and continue to whip until well incorporated and the cream holds stiff peaks. (Probably make the frosting after the cupcakes have fully set)

Assembly

1. Remove the core of the cupcakes with a knife or a cupcake corer, you need a hole

2. Put almost solid curd in the center of the cupcakes, preferably with a piping tip.

3. Let curd set fully in the cupcakes for 1 hour more

4. Pipe on frosting, and serve

**note that this is posted on the same day is was baked, I can’t say how well the whipped cream frosting will hold up.

**a large cookie scoop helps with filling the cupcake liners. I used 2 scoops of the largest one I had

**normally you’re supposed to fluff your flour, but I was worried it would be too liquidy so I just scooped the flour from the container, like a heathen.

** I know I should half the recipe for the lemon curd, because there was a little left and it was overflowing out of the cupcakes a little, but it could be the fact the cupcake holes weren’t big enough. It wasn’t that much plus, you could mix the cake that’s left over from the removal of the middles with it, so idk.

I suppose I should put a useless story like all other blogs.

It was my possible step brother’s birthday and there was a mix up with the 2 cakes. Instead of chocolate raspberry and vanilla lemon cake, the bakery mixed up the flavors and reversed it. And me being weird I kinda liked it. So here’s a recipe that basically makes that cake. Why are these so long? Like that story was simple and easy. You could easily just say “my mom made this a lot when I was a kid.” Like I’m pretty good at writing a whole essay about something that doesn’t matter, evidence and an explanation, everything you could need. Would anyone even read this? It’s a recipe on tumblr, if I posted this on Pinterest maybe but even then most people I know don’t like citrus and chocolate. I offered some cupcakes to my grandma but I actively left out that the custard is lemon flavored, because I knew she’d make a virtual face at it. I want to show my creations but I can’t do that when no one is willing to try it. My mom was easy to convince because sugar. This is long because that’s the whole joke, for this whole piece about a simple story to be far too long when people just want the recipe. Would this bit even work? It’s all at the end, not at the beginning like every other blog does but I understand how frustrating that shit is. And like since I’m dragging it out it’ll only be more of a nuisance to the people wanting to see the recipe. Should I just half the lemon curd recipe? Do people even read the notes about the recipe? I sure don’t also. I also should’ve put proportions sizes but I don’t wanna put effort in remembering or counting. 8+6+1…. Uhhhh 15 cupcakes that I made. How likely is it that government secrets are put in these long bullshit paragraphs? I hope I get some criticism on this recipe there was a fair amount of research and rewriting. I forgot the name for cupcake liners btw, I had to ask my mom what they were called so that was a little awkward because I was making some more notes on the recipe while doing so. I wonder how I’m going to transport those cupcakes, I mean my grandma’s house isn’t that far of a walk but also it’s kinda hot and I don’t have any boxes also it’s night. Is this paragraph long enough that the joke gets hammered in? I don’t think it’s long enough but I could be wrong, I suppose I should write some more nonsense to add to the word count. Anbdndjdjelskxnjskwjsjzjksnsbsjkwksbhsjsksnsbsjkwndnzjsknwnsjsksks. Space. Ajkdndjoelndkkpl high ndkskskskndjjdksksnnsjsk. I got my cats some new toys recently, they’re touch activated and they make noises and move around. Of course I think they primarily like them because of the cat nip. I think I’m going to stop writing this, I’m getting bored and I don’t have much to say rn.………………………………………………………………………………………… I hope I don’t explode after this…………………………………….. my phone is spacing out this out weirdly, idk what that’s about…………………………………………………………………..do you think aliens are real?………………………………………are ghosts real?……………………………………………………………………. How do food bloggers end these anyways? I’ve never read the paragraphs but they have to at some point, right? ……………………………………………………………………..I think half the reason why food bloggers have such long paragraphs is because we’re encouraged to make a whole essay whenever we’re writing something. I know I am…………………………I’m probably wrong……………………. It probably forces more ads onto the screen at once………………….aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaAAaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa…………… I know it doesn’t matter but I wonder how the tumblr algorithm works, like do they prefer to show longer or shorter posts? Of course it could be our decreasing attention spans. I like spam, it’s not that bad, of course I’m probably a couple of sprinkles of salt away from death……………..I’m tired……………………… I think it’s time to stop typing, I think my space button is starting to die.

[the-queer-cowboy]

Pots n Picks week day 4: snacks & role swap

Pots n Picks week day 5: "dessert" & kiss

IM SORRY I GOT CAUGHT UP WITH UNI WORK LMAOOO

I also decided to connect these 2 hehehe

I'M WORKING ON DAY 6

[lifeblogstory]

Big Strawberry Tanghulu

Obtain a big strawberry candied fruit. Refers as “Tanghulu”. Traditional Chinese candied fruit. The strawberries are large. Sweet and fresh at the same time. From “Dragon Fes”

[linghuxcourtyard]

Snack Catalog #471

Dried Persimmon / 柿餅

vegan/ from Q

This is a whole persimmon that is dried under the sun and in the wind. Well, at least that's the traditional practice. I'm not sure if they still do it outdoor (perhaps not, I imagine there's a lot of...debris and insects to worry about?)

This is by far my favorite dry fruit snack.

[circusinarun]

I don't think i can draw today... My head hurts af... But i found this grandpa in my archives, so... No worries (?)

[cherrytraveller]

fearless leader, do you ever dream?

Twitter || Ko-fi || Instagram

[maytheratseatureyes]

More traditional art practice.

I should have made color swatches before working on this, but I forgot, so Stella's hair turned out way too dark.

[leomitchellart]

Inktober 2024 no.11 - “Snacks” 🍫

Egon’s favourites…