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[angelkin-food-cake]

Idk how many of my followers have watched The Program on Netflix but if you haven't I'd really love if you did. I went to a school they mentioned in it, in the same organization, and it would mean a lot to me if you kept the information in the spotlight. ♥

Thank you!

[angelkin-food-cake]

Vegan Flowering Chive and Garlic Dumplings

Dough:

1 cup wheat starch

¼ cup tapioca flour or starch

¼ cup rice flour

¼ tsp. salt

1 tsp. oil

1 cup vegetable broth

Filling:

6 cloves of garlic, minced

2 cups flowering chives, chopped and tips reserved

1 Tbsp. dark sesame oil

Sauce:

¼ cup mirin

1 Tbsp. soy sauce

1 Tbsp. fresh ginger, grated

1 tsp. sugar

½ tsp. rice vinegar

pinch of red pepper flakes

Place all of the wrapper ingredients, except for the boiling broth, into a stand mixer. Attach the flat beater and mix on low for a few seconds to combine. Heat the broth until it comes to a boil and then add it to the mixture and knead at a high setting for several minutes, until the dough is soft and pliable.

Roll the dough into one large ball, then separate them into four small balls. Roll each ball into a cylinder shape, about six inches long. Place three of them onto a greased plate and cover with saran wrap while you make the first four wrappers.

Divide the cylinder into four equal pieces. Take one piece in your hand and mold it into a flat circular shape. Place it in between two sheets of parchment paper, then use a roller to get them as thin as possible. They don’t need to be a perfect circle.

Place the finished wrappers under the saran wrap while you make the rest of the wrappers.

To make the filling, heat the sesame oil over medium low heat, then add in the garlic and chopped chives. Gently sauté for about 3 minutes, stirring frequently to ensure the garlic doesn’t burn. Remove from the pan to cool and set aside.

Make your sauce by combining all of the sauce ingredients together. Set aside and assemble your dumplings. Place a small amount of the filling into the center of one of the wrappers. Pull one side up to the center and continue with all sides to make a nice scalloped shape, then flatten them out between the palms of your hand. They don’t need to look perfect.

Heat about a tablespoon of vegetable oil in a large sauté pan over medium-high heat. Once the oil starts smoking, place as many dumplings as you can in the pan without having any of them too close or touching each other. Sear for about 3-4 minutes on each side, or until the bottom is nicely browned.

Now add about 1/4 to 1/2 cup water into the pan. Be really careful, because the water will sputter. Quickly cover the pan with a tight lid and reduce the heat to low. Let it steam for about 5 minutes. Remove the lid, flip the dumplings and dial the heat back up to medium and sauté until the water has all evaporated.

Repeat these steps until all of the dumplings have been fried, then serve immediately with the ginger dipping sauce and garnish with the reserved flowering chive tips.

[angelkin-food-cake]

Twice Baked Cheese and Bacon Mashed Potato Casserole

3 lbs. russet and/or yukon gold potatoes, quartered

½ cup butter, room temperature

½ cup heavy cream, room temperature

6 oz. mascarpone or cream cheese, room temperature

½ teaspoon salt

¼ teaspoon pepper

6-8 slices of bacon, cooked and crumbled

¾ cup shredded cheddar or gouda cheese

½ cup grated parmesan cheese

Place potatoes in a large saucepan filled halfway with salted water (make sure there's around 1 inch of water covering the potatoes).

Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

With a potato ricer or a masher mash the potatoes. Add the mascarpone or cream cheese, butter and cream; beat until blended.

Season with salt and pepper.

Stir in the crumbled cooked bacon, 1/2 cup cheddar or gouda cheese and 1/3 cup Parmesan cheese.

Heat the oven to 350F.

Transfer the mashed potatoes to a 2 qt. casserole. Sprinkle with remaining cheeses. (you can reserve 2-3 tablespoons crumbled bacon to sprinkle on top as well)

Bake in the preheated oven for 20-25 minutes or until heated through.

[angelkin-food-cake]

White Peach and Rose Sorbet

4 cups white peaches, sliced

2 Tbsp. lemon juice

2 Tbsp. rose water

1 cup sugar

½ cup water

2 Tbsp. lemon juice

rose petals for garnish

In a medium pot, combine the peaches, lemon juice, rose water, sugar and water to a simmer. Cook for about 5 minutes, stirring often, until the sugar has dissolved and the peaches are soft.

Let the mixture cool for about 15 minutes, then pour the contents into the jar of a blender. Puree on high until the mixture is very smooth. Add extra 2 tablespoons of lemon juice and quickly blend for a few more seconds.

Pour the sorbet mixture into an ice cream maker and churn according to directions or just pour it into a metal loaf pan and put in the freezer. Either way, the sorbet should be in the freezer at least 6 to 8 hours.

[angelkin-food-cake]

every time i see the butter poll i interpret it as asking if butter should be left out of food, as in, not used, and i always think 'well it's got a reason to be in the recipe, but i'm allergic to dairy, so i usually substitute' and then i remember what's actually being asked

I probably could have phrased that better 😅 I was too excited

Butter/butter substitute belongs in ALL dishes 😤

[angelkin-food-cake]

Cauliflower and Potato Croquettes with Cheese

½ lb. (250g) potatoes, peeled and chopped

7 oz. (200g) cauliflower, divided into florets

1½ cups parsley, chopped

1 egg yolk

1 Tbsp. of olive oil

1 cup (80g) parmesan cheese, finely grated

½ cup (60g) mozzarella, grated

salt and pepper, to taste

2 eggs, beaten

⅓ cup of flour

⅔ cup breadcrumbs or panko

frying oil

Boil the potatoes in salted water. When they are soft, remove them to a strainer, put the cauliflower florets in the same water and cook them for 2-3 minutes (they should become firm), then drain. When they cool down (you can cook them the day before or use leftovers from dinner), mash the potatoes into puree and chop the cauliflower finely. Place the potatoes and chopped cauliflower in a bowl and mix with the remaining ingredients - parsley, yolk, olive oil and both cheeses. Season with salt and pepper to taste.

Form oblong croquettes. Use a measuring cup, e.g. 1/4 cup, to make sure they are the same size. Coat each one in flour, egg and finally breadcrumbs.

Heat a large amount of oil - a fryer would be ideal, but a deep, small (because you will use less oil) frying pan will also work. Fry the croquettes in batches, if you do it in a pan, turning them so that they brown evenly on all sides. After frying, place them on a paper towel. Serve with an aioli.

[angelkin-food-cake]

Chilled Strawberry Bisque

3 lbs. fresh strawberries or unsweetened frozen strawberries (thawed)

1 cup sugar

3 cups vanilla yogurt

1 cup half and half or light cream

¼ cup Grand Marnier

2 cups whipped cream for garnish

mint sprigs for garnish

Roughly cut fresh strawberries and place in the bowl of a food processor. Process until strawberries are pureed, about 5 minutes.  Add sugar and process again until thoroughly mixed. Place a sieve over a large bowl and pour mixture through to remove seeds.

Add the yogurt, half and half and Grand Marnier to the mixture. Whisk together until completely blended. Cover and place in the refrigerator to chill, at least 1 hour. Pour 1/2 cup servings into small bowls or teacups and top with whipped cream and mint sprigs.

[angelkin-food-cake]

Lemon Lychee Martinis

1 (15-oz) can whole lychees in syrup

¼ cup sugar

¼ cup water

zest and juice of 2 lemons

½ cup vodka

¼ cup Soho lychee liqueur OR another ¼ cup lychee syrup

2 Tbsp. Cointreau or triple sec

Remove 4 lychees from the can and skewer on decorative toothpicks/cocktail skewers, 2 per skewer. Place on a small baking sheet or plate and place in the freezer until frozen firm. Reserve for garnish.

Combine the sugar and water in a small saucepan and bring to a simmer. Cook for a minute or so or until the sugar is dissolved. Pour the syrup into a blender along with the remaining lychees and the lychee syrup. Zest and juice the lemons into the mixture and then puree until completely smooth. Pour the mixture through a fine-mesh strainer and discard the solids. Refrigerate the lemon lychee syrup until cold.

When ready to serve, combine the vodka, lychee liqueur, Cointreau, and ¼ cup of the lemon lychee syrup in a shaker filled with ice. Shake vigorously until well chilled and then pour into chilled martini glasses. Garnish with the skewered lychees and lemon twists and serve.

[angelkin-food-cake]

This is the single funniest and most accurate thing I’ve seen. This is what I do everyone. This is what I sort through hundreds of to bring you my blog lol. You’re welcome 😂

[angelkin-food-cake]

Lavender Thyme & White Chocolate Scones

2¾ cups all purpose flour

⅓ cup sugar

¼ tsp. chopped fresh thyme

¾ tsp. salt

1 Tbsp. baking powder

½ cup cold butter

2 eggs

⅔ cup milk

1 Tsp. dried lavender buds

purple food coloring (optional)

½ cup white chocolate chips, melted

First, add the lavender buds to the milk in a small pan over medium heat. Think of this like steeping tea. Allow the mixture to cook for 5-8 minutes. It will become fragrant, but I also like to taste the milk just to ensure it has enough lavender flavor before removing it from the heat. I prefer this method to using lavender extract, as I think it tastes a bit more “real”. But if you can’t find culinary (food safe) lavender buds, then extract is OK too. Just use 1/2 teaspoon on your first batch and see what you think. Floral flavors can become overpowering in recipes fast, so don’t over do it. I also tinted my milk a pretty lavender shade with food coloring, but this is optional.

In a large bowl, press together the sugar and thyme. Then, add the flour, salt and baking powder and give it a good stir. Cube the cold butter and cut into the flour with a pastry blender or your clean hands. Incorporate until the mixture resembles very small pebbles. Then add the milk and egg mixture and press into a dough ball.

Shape into a large disk on a baking sheet covered with a baking mat (Silpat) or parchment paper and cut into eight pieces. Place in the refrigerator while the oven preheats to 425°F. Then bake for 22-25 minutes. While they are still warm, top with melted chocolate.

[angelkin-food-cake]

Are you still doing requests? I just found your blog again and I was hoping to put one in ^^ If not, feel free to ignore!

I'm foxkin looking for dinner/snack recipes. I like chicken, all fruit, and heavy spices. Preferably with bite to it!

For reference, I loved that white wine thyme chicken with spinach you posted a while ago, but right now I'm looking for something a little fruitier :]

Sweet, savory, and salty flavors are appreciated. As for texture, anything I have to chew. Thank you!!

Hello there! Thanks for coming back, that's awesome to hear! ♥ Some recipes for you are coming up!

Slow Cooker Spinach Artichoke Chicken Stew

Lemon-Lavender Blackberry & Ricotta Grilled Cheese Sandwiches  

Mango Lime Mozarella Toast

Dark Chocolate Super Bites

Pumpkin Sage Scone and Spicy Cherry Quick Jam 

Blackberry Ricotta Pizza with Basil

Three Cheese Peach and Prosciutto Pizza with Basil and Honey Balsamic Reduction

Lemon Butter Chicken

I hope you enjoy these as well, have a super great day! Thanks for the request. ♥

[angelkin-food-cake]

Dorayaki (Japanese Red Bean Pancake)

4 large eggs

⅔ cup + ½ Tbsp. (140g) sugar

2 Tbsp. honey

1⅓ cups all-purpose flour, weighed

1 tsp. baking powder

1–2 Tbsp. water (adjust to achieve the desired batter consistency)

neutral oil (for greasing the pan)

1.1 lb. sweet red bean paste

In a large bowl, combine 4 large eggs, 140g sugar, and 2 Tbsp. honey. Whisk well until the mixture becomes fluffy.

Sift all-purpose flour and baking powder into the bowl with the egg mixture and mix until combined. Put the bowl in the refrigerator to rest the batter for 15 minutes.

After resting, the batter should be relaxed and slightly smoother. Now, stir in half of the 1–2 Tbsp water and check the consistency. It should be similar to pancake batter. Add more of the water, as needed, until you achieve the right consistency. Depending on the size of the eggs and how accurate your flour measurement is, the water amount may vary.

Heat a large nonstick frying pan over the lowest heat setting for 5 minutes. It‘s best to take your time and heat the pan slowly. When it is thoroughly heated with no hot spots, increase the heat to medium low. Dip a paper towel in neutral oil and coat the bottom of the pan with oil. Then, use another paper towel to remove the oil completely. This is the key to evenly golden brown Dorayaki pancakes. With a ladle or a small measuring cup, pour 3 Tbsp. of the batter from 3 inches (8 cm) above the pan to create a pancake that‘s 3 inches (8 cm) in diameter. Cook one pancake at a time.

When you see the surface of the batter starting to bubble, flip the pancake over and cook the other side. When done, transfer it to a plate and cover it with a damp towel to prevent it from drying out. Grease the pan between batches, as needed. Continue making the rest of the pancakes; you can make about 12 pancakes.

Assemble the Dorayaki by making sandwiches using two pancakes and a scoop of the red bean paste as filling. Put more red bean paste in the center of the pancakes so the sandwich‘s middle is thicker than the edges and the Dorayaki's overall shape is curved. Wrap the Dorayaki with plastic wrap until ready to serve.

[angelkin-food-cake]

Tenderloin with Pepper in Mushroom Sauce

1 pork tenderloin (500g)

sea ​​salt

2 Tbsp. of coarsely ground black pepper

2 Tbsp. of olive or vegetable oil

12 oz. (350g) mushrooms

½ cup of hot homemade broth or water

a few pieces of dried mushrooms

2 Tbsp. Worcestershire sauce (or soy sauce)

1 small onion

2 Tbsp. of chopped parsley

Tbsp. of butter

1 Tbsp. brandy or whiskey (optional)

1 Tbsp. of mustard (e.g. Dijon)

¼ cup (60 ml) heavy cream

Bring the tenderloin to room temperature. Prepare the ingredients for the mushroom sauce, cut the larger mushrooms, leave the smaller ones whole. Boil the broth or water with the dried mushrooms and then mix with Worcestershire (or soy) sauce. Chop the parsley and onion.

Preheat the oven to 350 F (180 C). Season the tenderloin with salt, sprinkle thoroughly with pepper, and brush with 1 tablespoon of olive oil. Heat a frying pan (e.g. one that can be placed in the oven; if we don't have one, use a regular one and at the same time heat a small baking tray in the oven).

Heat the second tablespoon of olive oil in a pan and fry the tenderloin thoroughly on each side until golden brown. Place in the oven (together with the pan or place on a baking tray) and bake for 18 minutes . Remove the baked tenderloin and place it on a plate (do not cut it before 8 minutes).

In the same pan, prepare the sauce with mushrooms: melt the butter in a pan. Add the mushrooms together with the onion and fry over slightly higher heat, stirring every now and then, until the mushrooms are lightly browned. Add mustard and mix. Pour in the brandy (optional) and cook for a while. Then pour in the broth with dried mushrooms, Worcestershire sauce and cream. Bring to a boil, set the heat to moderate and simmer the sauce for about 4 minutes until it thickens. A minute before the end, add parsley. Check if the sauce is salty enough.

[angelkin-food-cake]

Sugar Cookie Truffles

12 sugar cookies, about 2½ in diameter (gluten free if needed)

4 Tbsp. (2 oz or 57g) cream cheese, room temperature

2 cups white chocolate melting wafers, or candy melts

sprinkles for decoration (optional)

Line a cookie sheet with parchment paper and set aside.

Place sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes.

Shape cookies into balls about 1-inch to 1 1/2-inches in diameter. Place on prepared cookie sheet and place in the freezer for 15 to 20 minutes.

While the truffles freeze, melt white chocolate in a medium bowl according to instructions.

Remove the cookie truffles from refrigerator. Using two forks, dip and roll chilled truffles, one at a time, in chocolate coating. Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining truffles.