Food for Dollkins!

🌹Sweets, snacks, meals...! All in one convienent place for your dollkin/otherkin needs. 🌹

[pure]

Good morning to everyone except Catholics

[angelic-power]

As a pansexual Catholic witch, I feel like you need to reevaluate making blanket statements

[pure]

Good afternoon to everyone except Catholics

[angelkin-food-cake]

Vegan and Gluten Free Chocolate & Blueberry Creme Whoopie Pies

Blueberry Creme:

2 cups frozen blueberries

½ cup cooked adzuki beans (canned is fine; omit if you’d like this to be 100% raw)

1 cup pecans, soaked overnight, rinsed and drained

pinch salt

1 Tbsp. maple syrup, or to taste (use agave nectar, if preferred)

¼ cup coconut milk

½ cup coconut oil, melted

Chocolate Cake:

1½ cups gluten free flour blend

1½ tsp. powdered stevia

½ cup maple sugar

1 cup unsweetened cocoa powder

2½ tsp. baking powder

1 tsp. salt

1 tsp. xanthan gum

⅓ cup coconut oil, melted

4 Tbsp. flaxseed meal + 12 Tbsp. water, blended

1⅓ cups water

6 oz. unsweetened soy yogurt

2 tsp. vanilla extract

For the blueberry creme. in a food processor process the pecans until nearly smooth, stopping to scrape down sides occasionally. Add all of the remaining ingredients, except for the melted coconut oil, and process until well-combined. With the machine running, pour in the coconut oil and blend. Transfer the blueberry creme to an air-tight container and store in the refrigerator until ready to use.

Preheat the oven to 350F and lightly spray mini-cake pans with oil – – or lightly oil two 9″ cake pans, line with parchment paper and oil again. Set aside.

In a medium-sized bowl, whisk together the maple sugar, flour, cocoa powder, baking powder, salt and xanthan gum.

In a large bowl, whisk together the coconut oil, flaxseed mixture, water, vanilla extract and yogurt. Add the dry ingredients to the wet and mix thoroughly. Divide the batter between the mini-cake pans or cake pans.

Bake for about 30 minutes, making sure the cakes are cooked all the way through. Cool in the pans for a few minutes, then carefully transfer them to wire cooling racks.

To assemble cakes, cut each mini-cake in half lengthwise. On one half, pile on the blueberry creme and top with the other half. If you’ve made the 9″ cakes, smear blueberry creme on top of one cake, gently press the other cake on top and cut into wedges.  

[dollkin-recipes]

Hairstyle ideas for my fellow dollies and angels 🌹🌹

[kinfoodie]

Hello! (I'm sorry if requests aren't open I'm on mobile!) but may I request snacks/food for a roughed up dollkin with a sweet tooth and a easily upset stomach?

Hey anon! Nope requests are not closed. I never close them because I feel like that’s just silly. Even if I were to get busy, I’d still get to the requests at some point so no worries there. :) 

So, I wasn’t sure what to get you at first - since I’m not super familiar with dollkin - but I did some looking around/research and I hope what I found as far as food goes is something that suits your needs. It’s most certainly on the sweet side although I wouldn’t necessarily call all of these snacks more like desserts. 

I’m also not 100% sure what upsets your stomach so keep in mind as you’re reading through these. If you do have a stomach that upsets easily this might be due to allergic reactions to food - within your stomach lining - or just eating too many fatty foods. Try to pin point the issue - I’m not a doctor so I can’t give too much advice but I personally had an issue recently where I irritated the lining of my stomach SUPER bad so keep an eye out for foods you feel especially icky after eating <3

Lavender Cupcakes w/ Honey Frosting

Hot Chocolate

Cinnamon Spiced Applesauce

Rhubarb & Orange Cake

Shortbread & Cream

Sweet Heavenly Rice

Strawberry & Vanilla Bean Cake

Cheesecake w/ Blueberries

Nutella Macarons

Krispie Treat

Banana Smoothie

Remember that berries are also really yummy snacks and are good on sensitive stomachs. Anything particularly soothing - tea - is good too. Sourdough, rice, pasta, couscous, things like that can help. I tried to incorporate that into the list while also maintaining a certain vibe :) Hope you like it <3

[daily-deliciousness]

Blackberry opera cake

[daily-deliciousness]

Matcha layer cake with swiss meringue buttercream

[dollkin-recipes]

This looks wonderful. Great for anyone who loves a rose aesthetic and jam!

[dollkin-recipes]

I really want to try this. It sounds so lovely!

[otherkinrecipes]

anything for an angel with a big love for rose foods?

Here’s a link to a very floraly tea 

Angelkin makes me think of light and airy foods so how about a Rose flavored rice pudding. There’s also rosewater marshmallows.   Rose macaroons are something I’ve heard really good things about and if they’re made properly they’re quite airy. 

If you want to fit roses into everyday life then that gets a little harder. You could make a rose jam or some rose and raspberry french toast. 

[foodiebliss]

Matcha & Strawberry Birthday Cake Source: Dorian

Where food lovers unite.

[otherkinrecipes]

@cuttlefishcolor

For meats I have:

Easy pork chops

Baked Salmon

Steak with Parm-Parsley Salad

Veggie-based:

Veggie Skillet

Veg Stirfry

And a personal favorite that gives a ton of freedom is Kebobs! They allow you to practically use whatever you want and they’re super simple. I Hope this helps (and hey I’m also kin with Some Homestuck lovelys, so don’t be shy!)

-Admin Sammy

[angelkin-food-cake]

Paleo Pumpkin Pie Cupcakes

1 ½ cups pumpkin puree

2 very ripe bananas

½ cup coconut sugar

1 ½ tsp. cinnamon

¼ tsp. ginger

¼ tsp. nutmeg

¼ tsp. salt

Whipped Cream:

1 can full fat coconut cream

2 Tbsp. maple syrup

1 tsp. vanilla beans

Preheat oven to 350.

In a food processor, combine all the cupcake ingredients and blend until smooth.  You may need to scrape down the sides a few times.

Spoon the mixture into lined muffin pans. I used silicone liners for mine. They don’t stick like paper liners can.

Bake for 20-25 minutes.

Let these cool completely before removing from the muffin liners.  Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.

To make the whip topping, open up your can of coconut milk that has been in the fridge overnight.  Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup.  Use the whipping attachment and whip the coconut into a cream.  Scoop a little on top of each muffin. Enjoy!

[angelkin-food-cake]

Strawberry Nutella Poptarts

1 egg yolk

1 tsp. water

1 package refrigerated pie crust

6 heaping tsp. Nutella

6 heaping tsp. strawberry jelly

2 large strawberries, sliced lengthwise and carved into hearts

coarse sugar (or granulated sugar)

Preheat oven to 350°F and cover a cookie sheet with parchment paper or a silpat mat.

In a small bowl, whisk together egg yolk and 1 tsp. water. Set aside.

Roll out pie crust till it’s pretty thin (about 1/16th of an inch thick). Cut into 2.5 inch x 3.5 inch rectangles, re-rolling the dough as needed. You should end up with 12 rectangles.

Take 6 of the rectangles and cut out a heart in the center, using the strawberries carved into hearts as a guide. Set aside.

On each of the 6 remaining rectangles, spread 1 heaping tsp. of Nutella, leaving a ½ inch border around the edges. Then top the Nutella with a layer of strawberry jam, again making sure to leave a ½ inch border.

Place a strawberry carved heart on top of the strawberry jam layer, in the center of the rectangle. Top with the pie dough with the heart carved out of the center.

Seal the edges with the prongs of a fork and brush with egg wash mixture. Sprinkle heavily with coarse sugar.

Bake for 12-14 minutes, or until golden brown. Transfer to a cooling rack. Let cool for 5 minutes and then serve!

[angelkin-food-cake]

Blueberry Cheesecake

Crust:

18 graham cracker squares, crushed (roughly 1½ cups when crushed)

1 (2.5 – 3oz) packet of pecans or walnuts, crushed (roughly ¾ cup)

1 Tbsp. sugar

6 Tbsp. unsalted butter, melted

Cheesecake:

3 (8 oz) blocks/packages cream cheese, softened at room temperature

1 cup sugar

3 eggs

1 tsp. vanilla extract

Topping:

¾ cup water

1 pint plus ½ cup blueberries

2-3 Tbsp. sugar, or to taste

zest of 1 lemon plus juice of ½ lemon

To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a greased 9-inch springform pan using the smooth bottom of a glass. Set aside.

Preheat the oven to 325 F. Using an electric mixer, beat the cream cheese in medium speed until soft, creamy and completely smooth (no lumps). Add the sugar slowly and continue to beat until the mixture is smooth. Add the eggs one at a time beating well after each addition. Pour in the vanilla extract and beat again until just until it’s mixed. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom.

Pour the cheesecake batter onto the prepared springform pan. Bake in the preheated oven for 50 minutes. The cake may brown on the edges and may even crack on the middle but that’s perfectly fine. If you don’t like the appearance of cracks, try to bake the cheesecake using a water bath. I don’t worry much about this as the cheesecake would be covered on top with the sauce anyway. Besides, the browning, sinking or cracking won’t affect the cheesecake’s taste one bit. When done, transfer the cake to a rack and cool completely. Refrigerate. The cake can be done two days ahead.

To make the sauce, in a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or until the fruit begins to break down and the sauce has thickened slightly. Leave to cool before spreading on cheesecake.

To serve, transfer the cheesecake to a serving platter. Spoon the blueberry sauce onto each slice of cake. Enjoy thoroughly.

[angelkin-food-cake]

Mousseline Cream

2 cups milk 

4 egg yolks

⅓ cup + 1 Tbsp. granulated sugar

¼ cup all-purpose flour 

¼ cup cornstarch

2 tsp. pure vanilla extract

a pinch of salt

⅓ cup unsalted butter 

⅓ cup unsalted butter, softened

In a thick bottom sauce pan warm 2 cups of milk over low heat.

In a bowl cream egg yolks and granulated sugar. Sift in all-purpose flour and cornstarch. Whisk until smooth. Finally stir in vanilla and a pinch of salt.

Pour only ¼ of warm milk into step 2 and whisk to combine. Then pour the cream in the pan of the warm milk.

Over medium heat bring it to a boil whisking constantly. When it starts to boil, whisk continually until the cream thickens.

Out of heat stir in ⅓ cup of unsalted butter. Mix until combined. Transfer to a heat-proof bowl and let cool.

Meanwhile cream ⅓ cup of softened butter. When the cream is cooled to room temperature, add in the butter. Whisk until smooth. Use to fill cream puffs or donuts. 

[angelkin-food-cake]

Chestnut Tarts

Dough:

125g (1 cup) of flour

75g (⅓  cup) of cold butter

10g (⅛ cup) of almond flour

50g (½ cup) of icing sugar

1 pinch of salt

25g (⅛ cup) of egg

Chestnut Cream:

240g (1⅛ cups) of chestnut paste

225g (⅓  cup) of chestnut cream

115g (½ cup) of softened butter

7 ml. of rum

½ tsp. of vanilla extract

Fondant:

500g (17.6 oz.) of fondant

a little water

In the electric mixer’s bowl, put the flour, almond flour, salt and sifted icing sugar. Add the cold butter cut into pieces and mix until the mixture becomes sandy. Stir in the egg and mix again without over-mixing.

Role into a ball and cover with plastic wrap. Place 30 minutes in the freezer.

Preheat the oven to 160 ° C (320F). Butter 6 small tart pans.

Spread the dough on a floured work surface and cover the pans. Bake for 20 minutes, turning the oven plate halfway through cooking. Cool completely.

Mix the chestnut paste, the chestnut cream, the rum and the vanilla extract until the mixture is smooth and homogeneous. Then add the softened butter and mix well. Fill the tartlets with the chestnut cream by making a small dome with a spatula. Place the tartlets in the freezer while preparing the fondant.

Put the fondant in a saucepan with very little water over low heat and melt the fondant, mixing continuously. The fondant should not be too liquid because it must stand on the tarts. Attention, the temperature must not exceed 35°c (95F). Dip the tartlets in the fondant , gently remove them and let the fondant flow a little. Put them back in the refrigerator and use your fingers to readjust the fondant. Keep refrigerated until serving. 

[angelkin-food-cake]

Blue Cheese Tart with Cranberry Chutney

Dough:

1¼ cups unbleached all-purpose flour

6 Tbsp. cold unsalted butter, cut into ½ -inch cubes

2 Tbsp. cold vegetable shortening

¼ tsp. kosher salt

3 to 4 Tbsp. ice water 

Filling:

1 cup heavy cream

1 extra large egg

2 extra large egg yolks

¼ tsp. kosher salt

⅛ tsp. freshly ground black pepper

4 oz. quality blue cheese, crumbled 

Cranberry Chutney:

1 large shallot, finely chopped

1 (12 oz.) bag of fresh cranberries

⅓ cup granulated sugar

⅓ cup packed light brown sugar

3 Tbsp. red wine vinegar

1 small garlic clove, minced

1 tsp. chopped fresh rosemary

½ tsp. kosher salt 

In the bowl of a food processor, blend together the flour butter, shortening, and salt just until the mixture resembles pea-size meal.  Drizzle 3 tablespoons of water over the flour mixture and pulse until incorporated.  Squeeze a handful of dough together.  If it doesn’t hold together, add more ice water ½ tablespoon at a time until incorporated.

Turn dough out on to a sheet of plastic wrap. Using the corners of the plastic wrap, bring the dough together into a small rectangle.  Wrap and refrigerate for at least an hour, or until firm.

Preheat the oven to 350º F.

Roll the dough out onto a lightly floured work surface into a 17- x 8- inch rectangle.  Fit the dough into a 13 ½ x 4 x 1- inch fluted rectangle tart pan with removable bottom. Trim excess overhang and refrigerate until firm, about 30 minutes. 

Lightly prick the bottom and the sides of the tart shell with a fork.  Line the shell with foil and fill with dried beans or pie weights.  Bake until sides of the tart are set and edges are golden, about 20 minutes.  Remove the foil and weights and bake until golden, about 10-15 minutes.  Let cool in the pan on a wire rack for 20 minutes.  Reduce the oven temp to 325º F.

For the filling: In a medium bowl, whisk together the cream, egg, yolks, salt, and pepper until combined.  Place tart shell on a baking sheet and scatter cheese over the bottom of the shell.  Slowly pour cream mixture into the shell. Bake until the filling is golden and puffed, about 30-35 minutes.  Cool tart completely on a wire rack.

Combine all of the ingredients for the cranberry chutney into a medium saucepan over medium heat.  Bring the mixture to a simmer, and cook, stirring occasionally, until the berries have popped and the shallots have softened, about 15-20 minutes.  Let cool.  The chutney can be made up to one week ahead and refrigerated, covered.

Find vegetarian blue cheese brands here!