human-of-food - Tumblr blog

human-of-food · 3 years

Text

I saw some tags from reblogs (love that feature!) of the chocolate post. I’m sorry to have been the messenger for such bad news. Here are some links to recipes of a couple of your problematic favs. Aside from tasting amazingly fresh, these are probably going to have less preservatives and corn syrup. Try them or even modify them if you like! Also feel free to add onto this post with more homemade chocolate recipes!

Easy Kit Kat Bars:

https://backforseconds.com/easy-homemade-kit-kat-bars/2/

Whoppers:

https://littlehousebigalaska.com/2014/02/homemade-malted-milk-balls.html

Snickers:

https://butterwithasideofbread.com/homemade-snickers-bars/

Reece’s:

https://www.julieseatsandtreats.com/homemade-peanut-butter-cups/

Three Musketeers:

https://backforseconds.com/easy-homemade-3-musketeers/

Milk Duds:

https://www.seriouseats.com/how-to-make-chocolate-covered-caramels-diy-milk-duds

54 notes · View notes

human-of-food · 3 years

Photo

Start your day off with a NEW smoothie recipe, perfect for spring. This contains dark cherries, bananas, spinach, almond milk, dates and yes…AMERICAN HERITAGE® Finely Grated Baking Chocolate! Check out the recipe below!

17 notes · View notes

human-of-food · 3 years

Photo

vTasty- Visually Tasty Food Blog Vegan Blueberry Croissant Breakfast Casserole via Tumblr

74 notes · View notes

human-of-food · 3 years

Photo

Crispy roasted blackened cauliflower with burrata and herbs

777 notes · View notes

human-of-food · 3 years

Text

The Soup & Stew Collection

16 notes · View notes

human-of-food · 3 years

Video

58K notes · View notes

human-of-food · 3 years

Video

The Christmas tree is right on time! 🎄

6K notes · View notes

human-of-food · 3 years

Photo

Vanilla Chai Old Fashioned !

Chai Simple Syrup:

4 chai tea bags

1/3 cup real maple syrup

1 teaspoon vanilla extract

Chai Old Fashioned:

2 ounces (¼ cup) bourbon

1 ounce lemon juice

1 dash orange bitters

1-2 ounces (2-4 tablespoons) chai tea syrup

sparkling water, for topping

cinnamon and star anise, for serving (optional)

Instructions:

Chai Simpe Syrup:

1. In a medium pot, bring 1 cup water to a boil. Remove from the heat, add the chai tea bags, cover and steep 10-15 minutes. Remove the tea bags and add the maple. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Keep in the fridge for up to 2 weeks.

Old Fashioned:

1. In a cocktail shaker, combine the bourbon, lemon juice, orange bitters, and 2 tablespoons of the chai syrup. Shake to combine.

2. Strain into a glass. If desired top with sparkling water. Garnish with cinnamon and star anise.

Courtesy: Half Baked Harvest

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

214 notes · View notes

human-of-food · 3 years

Photo

7K notes · View notes

human-of-food · 3 years

Photo

5-minute Salted Caramel Sauce

29 notes · View notes

human-of-food · 3 years

Photo

Cauliflower Recipes

31 notes · View notes

human-of-food · 4 years

Text

College Cuisine, Honey Mug Cake

I found this recipe here, in keeping with our bee themed week.

yield: 1 MUG CAKE

prep time:5 MINUTES

cook time:1 MINUTE 15 SECONDS

Dive your spoon into this sweet Honey Mug Cake. A soft, sticky and gooey mug cake made with honey, then topped with a delicious buttercream frosting. A delicious cake in less than 5 minutes!

INGREDIENTS:

MUG CAKE

2 tbsp butter

2 tbsp runny honey

1 medium egg

½ tsp vanilla extract

3 tbsp light brown sugar

4 tbsp self-raising flour, see notes

pinch of salt

FROSTING

2 tbsp butter, softened

4 tbsp icing (confectioners’) sugar

(optional) runny honey

Get IngredientsPowered by Chicory

DIRECTIONS:

Add the butter to a mug and melt in the microwave for around 10-20 seconds.

Add the honey, egg and vanilla and beat with a fork until combined.

Add the sugar, flour and salt and beat again until fully combined and smooth.

Cook in the microwave for around 1 minute 15 seconds to 1 minute 30 seconds (depending on your microwave power), then allow to cool to room temperature.

Meanwhile, to make the frosting, add the butter and icing (confectioners’) sugar to another mug and use a fork to cut the butter into the icing sugar until it reaches a clumpy texture, then beat with the fork until fluffy, around 1-2 minutes).

Spoon the frosting into a small piping bag or a ziplock bag fitted with an open star or plain round tip and pipe a swirl onto the top of the cooled cake.

(Optional) Drizzle with extra honey and serve immediately.

NOTES:

If you do not have self-raising flour, substitute with plain (all-purpose) flour and add ¼ tsp baking powder.

298 notes · View notes

human-of-food · 4 years

Text

Recipe submission! This is my apple cider recipe! It always comes out super delicious 😋 I make it every year for Samhain/Halloween!!

- @pearl-of-the-pacific

155 notes · View notes

human-of-food · 4 years

Photo

Butternut Squash Hummus (V, GF)

Today’s delectable dip makes good use of one of our favourite items of seasonal produce: butternut squash. Added to a traditional chickpea hummus, the beta-carotene-rich gourd adds that certain autumnal je ne sais quoi that your chips, veggies, and other dippers have been demanding.

Ingredients:

Hummus Ingredients:

1 can chickpeas

¼ to 1/3 cup chickpea water

1 cup butternut squash, roasted and roughly chopped

1 to 2 cloves garlic, chopped

2 tbs tahini

½ to 1 tsp turmeric

3 tbs lemon juice

Salt and cayenne pepper, to taste

To Top:

Roasted Brussel sprout chips

Pumpkin seeds

Olive oil

Sprouts

Thinly sliced onions

Salt and pepper

Steps:

We highly suggest preparing a large batch of roasted vegetables and using some for this recipe, and the rest for other meals.

Secure one butternut squash and slice in half. Brush each half with oil, season with salt and pepper, and bake for about 40 minutes at 400F.

Clean and remove the leaves about ¼ to ½ pound of Brussels sprouts so that you have a collection of Brussels sprouts chips. Drizzle generously with oil, salt and pepper, and whatever herbs you fancy, then roast on a separate baking sheet for the last ten minutes your squash is roasting.

Combine all hummus ingredients in a Vitamix (for extra smooth hummus) or a food processor, and pulse until smooth. We suggest starting with ¼ cup of chickpea water, and add more as needed to reach desired consistency. We used about 1/3 cup.

Remove from your blending apparatus, and pour into your favourite dip dish—we suggest one with the longest diameter to ensure plenty of dipping room. Top as you please—although we highly recommend your roasted Brussels sprout chips, pumpkin seeds, olive oil, onions, sprouts, and salt and pepper.

Serve with raw vegetables, chips, pita, or any dip-able food item, and get dunking!

-Elena Mari and Nathan Legiehn for Greenhouse

260 notes · View notes

human-of-food · 4 years

Photo