A suggestion from Bluesky this time was to get money and food from someone shady who underestimates Milk....
Who better than their older sibling Fuxi who is an accomplished Rogue Sneaky Bastard?
Also Milk spends their money VERY responsibly on STYLE.
Now that Milk has money AND hot cocoa, what should he do next??
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Milk's Wizard Adventure updates on Wednesday and is tagged as "Milks's Wizard Adventure" on my blog if you want to follow this powerful wizard on his path to ADVENTURE!
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Real-time non-queue post for once because breaking news! Some of you will hate me for doing this, but those of you who try it yourselves will love me, so: chocolate hummus! Yeah, I know. I know! But..... I promise.
I don’t blame you if you can’t bring yourself to try it—I’m only brave enough because someone I trust gave it to me the US and it tasted like brownie batter. This recipe is almost as good—actually, I approximated the measurements so it's possible that it's even better(!). Also left the husks on for fiber and laziness.
Anyway, this shit is a godsend. I haven’t had an appetite this week because of stress so I figured why not give this a try, and wow, being able to have a tasty, nourishing lunch with this little effort (and secretly it's brownies!!!!) might have changed my life. Let it change yours!!!
Ingredients
For the hummus:
1 (15 oz) can of chickpeas, rinsed and drained (skins removed if you want extra creamy hummus!)
1/3 cup drippy tahini (or 1/2 cup peanut butter or other nut butter)
1/3 cup unsweetened cocoa powder or cacao powder
1/3 cup pure maple syrup (use ½ cup if you like a sweeter hummus!)*
1/4 cup milk of choice (I use vanilla almond milk) plus more if necessary to thin
1 teaspoon vanilla extract
1/2 teaspoon salt
⅓ cup mini chocolate chips (dairy free if desired)**
For serving:
Berries, crackers, pita chips or pretzels
*Subbed sugar.
**Omitted. Where did my chocolate chips go???
Instructions
Add all the hummus ingredients besides the chocolate chips to a food processor or blender and process until smooth, adding more milk if necessary to thin to make it into a nice dip that’s the consistency of frosting. Stir in mini chocolate chips and sprinkle more on top once finished.
Serve in a bowl on a platter with strawberries, raspberries, crackers, pita chips, pretzels/pretzel thins, graham crackers or anything you like! Hummus will keep in the fridge for up to a week.
Notes
- For silky hummus, I always cook my canned chickpeas for at least 10 min. in boiling water with baking soda. Also, if you're the type who removes the chickpea hulls, most of them come right off while it's boiling, so you can probably get it even smoother!
- If the amount looks small compared to the recipe, you're not wrong! This was a test; I used maybe 1/3 of a can of chickpeas.
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