Homemade dumpling wrappers packed with a tofu and veggie filling! These vegetable dumplings are pan-fried to get that really nice golden brown crust before being cooked with a little water to steam and evenly cook the wrappers.
Want the best food at California Adventure? This list has snacks at California Adventure and California Adventure food options you have to try!
While not the freshest fruit in the basket, the banana guards are very loyal to Princess Bubblegum and serve as security guards, bodyguards, emergency services, police, and military. Like the LSP berry popsicles, this very easy recipe is adapted from the Zoku Quick Pop Maker recipe book. There are so many great ideas in there! But don't worry, you can totally do this with a regular popsicle mold too. Be sure to check out Boom! Studios Banana Guard Academy by Kent Osborne and Mat Rupert! Note: The recipe below calls for chocolate quick shell and you can either buy some in the store, or you can easily make your own! Simply combine 1/2 Cup Semi Sweet Chocolate Chips with 1/4 Cup Coconut Oil and zap in the microwave at 30 second intervals (stirring each time) until melted. Let cool and, there you go! In the show, the banana guards have sugar bits on their heads so the recipe below calls for broken up sugar cubes. If you can't find any cubes though chopped peanuts are fine! Also, if you'd like to make Captain Banana Guard, instead of any kind of bits on the chocolate topping, put a little swirl of whipped cream (like, put Cool Whip in a baggie with a snipped corner and pipe it on) and use a toothpick dipped in quick shell to draw a mustache and eyebrows (along with the black candy melt eyes and mouth). Banana Guard Popsicles Ingredients: 1 Cup Mashed Ripe Bananas (= abt. 2 large bananas) 1/4 Cup Milk 1 1/2 Tbsp. Lemon Juice 1 Tbsp. Sugar Yellow Food Color Gel Chocolate Quick Shell OR Homemade (recipe below) 1/4 Cup Black Candy Melts Several Sugar Cubes, chopped into small chunks Chopped Peanuts (optional, if you can't find sugar cubes) Many Ice Cubes (for use when putting the faces on) Important Items: Blender Frozen Zoku Quick Pop Maker (triple) OR Regular Popsicle Mold w/ Popsicle Sticks Zoku Popsicle Stand/Storage OR Styrofoam Block (for regular popsicles) Toothpick Directions: 1. In your blender, puree the banana, milk, lemon juice, sugar, & 1 drop of yellow (I didn't want to make it too artificial looking, but you can add more yellow if you want) until smooth & then pour the mixture into your popsicle mold & freeze. If using the Zoku, freeze all of the pops & then place them upright in the storage container & place it in the freezer. If using a regular popsicle mold, once all of the pops are frozen, remove them from the mold & stick them upright in the styrofoam block & then place it in the freezer. 2. Squeeze or pour your chocolate quick shell (store bought or homemade-see note above) into a small bowl. Have your sugar cube pieces or optional chopped peanuts at the ready. Take 1 popsicle from the freezer & dip the top of it in the quick shell, rolling it from side-to-side if needed to get a nice layer, & then quickly place several pieces of sugar (or nuts) in the chocolate before it dries. Place the pop back in the freezer & do this for all of the pops, 1 at a time. 3. Melt the black candy melts in the microwave in 30 second intervals, stirring each time, until smooth. Let cool for a few minutes, but not so much that it solidifies. Fill a plate or shallow bowl with ice cubes & then remove 1 popsicle from the freezer & lay it on the ice. Using a toothpick dipped in the black candy melt, draw eyes & mouth on the popsicle & then place the popsicle back in the freezer. Repeat this until all of your little banana guard popsicles have faces! * Click here for my Lumpy Space Princess Berry Popsicles! *
Camping Pho ramen is made with instant beef-flavored ramen, a healthy amount of beef jerky, red onion, leafy greens and a generous squeeze of lime juice!
Today's "Avatar" food doesn't have a specific episode reference, but dumplings of various kinds have made their way into both ATLA and TLoK because of the heavy influence from Asian cultures. Dumplings is a food chosen initially from the Avatar Wikia's listing of Air Nomad food, and then solidified and expounded upon by the fact that the Air Nomad society takes much inspiration from the high altitude, spiritual culture of Tibet, where vegetarian momos (dumplings) are a common food. As you may recall, all Air Nomads, including Aang, were vegetarian because of their spiritual beliefs (as learned in ATLA s.1, ep.5). Also, just FYI, the existence of momo dumplings is not why Aang's winged lemur is named Momo, though it is a pretty awesome coincidence. No, he's named Momo because he stole a moon peach from Sokka (ATLA s.1, ep.3), and "momo" is the Japanese word for peach. Note: Below you'll find two momo filling recipes, one savory and one sweet. The sweet recipe is one I came up with based on the fact that Air Nomads often ate nuts and fruit and I thought Aang would appreciate something sweet. The ingredients are foods commonly used in Tibetan cooking. You'll also find below a few ways to cook momos such as steamed, fried, and in broth. There's also a tomato chutney/salsa recipe (tomato is commonly used with momos, but not necessarily in them). Also, you can totally add meat, but of course it will no longer be Air Nomad friendly. Simply substitute ground meat for the tofu and mushrooms in the savory recipe below (or, you know, keep the mushrooms). Air Nomad Vegetarian Momos (Dumplings) Ingredients: Dough 4 Cups White All-Purpose Flour 1 1/2 Cup (or more) Hot Water 1/4 tsp. Salt Savory Filling 2 Cups Pre-Shredded Coleslaw Cabbage Mix, pref. w/ carrots (found in salad section of grocery store) 1/2 Onion, chopped 1 pkg. (abt. 3.2 oz) Shiitake Mushrooms 1/4 Cup Chopped Fresh Cilantro 6 oz. Tofu 1/2 tsp. Fresh Ginger, grated 1 tsp. Minced Garlic 1 Tbsp. Soy Sauce 1 Vegetable Bullion Cube dissolved in 1/4 Cup Hot Water Ground Pepper, to taste Sweet Filling 1 Cup Walnut Pieces 1/3 Cup Chopped Dates 1/3 Cup Raisins 6 oz. Tofu 1 Tbsp. Honey Dash of Allspice OR Ground Cloves, Nutmeg, & Cinnamon, to taste Tomato Chutney (optional) 5-6 Canned, Whole, Peeled Tomatoes (or simply get a large can of these tomatoes & pull out however many you want to use) 1/4 Cup (or less) Chopped Cilantro 1 tsp. Minced Garlic Chili Pepper or Red Pepper Paste OR deseeded hot peppers, to taste (optional) Important Items: Steamer or Rice Cooker with a steaming tray (if you want to steam the dumplings) Food Processor or Blender (optional) Rolling Pin Circle Cutter or Large Cup Directions: 1. In a large bowl combine the flour & salt. Pour in the hot water a little at a time, either kneading with your hands or with a dough hook attachment to a mixer (I used my stand mixer. I'm sure you could also use a bread machine). Keep adding water & mixing/kneading until you have an elastic dough that is no longer sticky (if you used a mixer, it's good to knead by hand for the last stretch to make sure it's the right consistency--like noodle dough & pizza dough). If the dough id too sticky, knead in a small amount of flour, if it's too dry, add water. You get the idea. The amounts of water to flour are general & depend on your climate. To keep the dough from drying out, put tit back in the bowl & cover it with a slightly damp towel or simply put the bowl upside down over the dough. 2. If making the savory filling, blend/process or chop very small, the cabbage, mushrooms, & cilantro & then put them in a large bowl. Add the rest of the ingredients to the bowl & combine with our hands. If making the sweet filling, process/blend/chop small the walnuts, dates, & raisins & then put them in a bowl & add the tofu, honey, & spices. Mix with your hands. Put the filling in the fridge until ready to use. (If you'll be steaming your dumplings, set up your steamer now & get the water on its way to a boil. Remember to keep an eye on your steamer water level so it doesn't run out & you burn the bottom of your pot!) 3. Separate the dough into manageable sections, like thirds, keeping the dough you're not working with under the bowl or towel, & roll it out on a lightly floured board to about 1/8 in. thickness. Use a circle cutter or cup rim, about the width of your palm or a little greater, & cut as many circles as you can, re-rolling the dough & cutting until there's no dough left. As you make circles, stack them (they should not be sticky, remember?) & cover them with an upturned bowl or slightly damp towel. Repeat this with all of the dough sections until all you have are a bunch of dough circles. 4. Bring your filling from the fridge & set it close to your work surface with the circles. Lay one circle at a time in front of you &, using either the rolling pin or your fingers, flatten & stretch out the edges of the dough circle even more (you want the edges to be thinner than the center). Next, place a tablespoon-sized amount of filling in the center of the circle. To close the dumpling, gather the edges in by pleating & flattening upward as you go around. As you pleat round & round the dough will close up like a little pouch. Once the opening is as small as you can get it, pinch it together & twist. Carefully break off any excess dough at the top. You can see in the pictures that I made a little circle at the top of my momos. This is common & a way to lessen dough thickness at the top (maybe). Using your thumb, index, & middle finger, carefully pinch the dough around the top until you get a raised circle (FYI, long fingernails are not so hot for this). Note: I made my dumplings round, but you can also make half moons by wetting the edges of the circle & then simply folding it in half & pleating/crimping the edges closed. I chose round so it would look more like the somewhat unique Tibetan momos. 5. To steam the dumplings, brush oil on your steamer tray & place the dumplings in, about 1/2 or a little less apart. Steam for about 10-12mins & then remove to a serving plate. Serve hot. To fry the dumplings, melt some butter (Tibetan's love butter, it's good against chapped lips) in a large pan (make sure it's a pan with a lid) & then add the dumplings. Fry top & bottom until browned & then pour in 1/4 cup or so of water & put the lip over the pan. Steam the dumplings in the pan for about 5 mins or until they are soft & cooked through. Serve hot. To make dumplings in tomato broth (using the savory dumplings of course), cook the dumplings like noodles in the juice from the can of whole tomatoes used for the chutney below + enough water with dissolved vegetable bullion cubes to create a thin, flavorful broth. Garnish with fresh cilantro. Serve hot. 6. (optional) To make a tomato chutney-that's-really-like-a-salsa to eat with the savory momos, process or blender-ize about 5-6 whole peeled tomatoes, chopped fresh cilantro, minced garlic, & add in whatever amount of spiciness you'd like by way of pepper paste or chopped hot peppers. The savory momos are also great with soy sauce or other dumpling/potsticker type dips. Note: For the sweet momos (which are also served hot), a drizzling of honey on top is very nice.
Akihabara has always been our favourite neighbourhood to stay in when travelling to Tokyo. We've tried out different areas over the years, and our hearts will always be drawn back to Akihabara. After a long day of walking around Tokyo, every night, we would dump our stuff and head out into the neon streets to find
A few months ago, a new breed of milkshakes exploded across the internet. Monsters covered in piles of candy. Layers of candy and frosting upon whipped cream and chocolate, eagerly waiting to be slurped through a straw. They were crazy, they were impractical, and they seemed largely designed for Instagram. Surely no normal person could eat one of […]
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In last week's "Legend of Korra" episode (s.2, ep.10), while in the Spirit World, Korra is separated from Jinora, becomes a frightened child (it's symbolic), & is found by dear Uncle Iroh! It was so awesome to see him. And Iroh, being the fount of wisdom and peace that he is, ushers the scared little Korra to a wedding reception where he serves her cake and tea. Iroh likes his eats and drinks, that's for sure. It's connected to his contented nature. "Help yourself to some tea and cakes. They're spirit cakes so you won't gain any weight. Of course, you won't loose any either." —Uncle Iroh, "A New Spiritual Age"(TLoK S.2, Ep.10) In lieu of out of body experiences, I'll just have to enjoy this cake the old fashioned way. I love that the "Korra" writers included the ability to eat food while in the spirit world, because food really is more than just fodder for your physical form. It's like the fact that sex is not just for procreation. Yes, I just said that. Meaning there are things we do physically that also affect our spirits. Korra's lesson, from both the meal and Uncle Iroh, is that she doesn't need to be afraid. There may be scary moments, but there are also happy ones, and life, and light, and delightful tastes, and that she is in control of how she reacts to these, and thus, how she experiences them, for good or for ill. Along with the cake, Iroh serves Korra tea from the teapot that belonged to the first Avatar, Avatar Wan. For a time, Wan carried Raava, the spirit of light, in this tea pot before they merged to fight Vaatu 10,000 years ago. That is one old pot! But Raava's light and being was so brilliant that, as Uncle Iroh tells Korra, "you can still taste a little light in each cup [of tea]." My illustration for "Raava's Spirit Tea" available here! "My teapot!" "That's right. This was your's long, long ago. When you were Avatar Wan you used it to carry the light spirit Raava around, until the two of you became one. You know, when you make tea in it, you can still taste a little light in each cup." I couldn't resist coming up with a tea blend inspired by this scene. I imagine a tea that you can take a deep breath of and sigh and sip on and feel relaxed but also clear minded. So, on Adagio Teas, I concocted "Raava's Spirit Tea" , a crisp and bright blend made with lemon, fruit accents, and a hint of ginger. Please check it out here! Now on to the cake. Note: In Asia, a typical celebration cake is a sponge cake with whipped frosting and fresh fruit. I assume this is why a similar looking cake appears in this episode of "Korra" for May-Jim's wedding meal. So putting Asia's love of sponge cake, whipped cream, & fruit together with the somewhat unique cake depicted in "A New Spiritual Age", I came up with the cake you see here. Now you don't have to travel to the Spirit World to eat it! Spirit World Celebration Cake Ingredients: Sponge Cake (Makes two 8" rounds) (recipe for cake [only] from Woodland Bakery) 4 Lrg Eggs, room temperature 2 Cups White Granulated Sugar 2 Cups Cake Flour, sifted (All-Purpose Flour is okay too) 2 tsp. Baking Powder 1/4 tsp. Salt 1 Cup Milk 1/2 Cup (8 Tbsp) Butter (salted or unsalted) 1 Tbsp. Vanilla Extract Syrup 1/3 Cup Water 1/3 Cup White Granulated Sugar 2 tsp. Rum Flavoring Whipped Frosting 3 Cups Heavy Whipping Cream 5 Tbsp. Granulated White Sugar 1 Tsp. Clear Vanilla Extract 2 (.35 oz.) pkgs Whip it Stabilizer (OR whip in 3 large, melted marshmallows) 2 Cups Graham Cracker Crumbs (give or take) Glaze & Fruit 1/4 Cup Apricot Preserves 1 Tbsp. Water 5-6 Fresh Strawberries, leaves removed & cut in 1/2 2 Fresh Kiwi Fruits, peeled & circle cut 1/4 Cup Fresh Blueberries Important Items: 2 Round 8" Baking Pans Pastry Brush Parchment Paper 1 Round Chopstick (optional) Frosting Piping Bag Large Star Frosting Tip Directions: 1. Making the cake layers: Preheat your oven to 325°F. Crack the eggs into a large bowl & add the sugar. Mix on high for about 5 minutes until you get a light, thick, & fluffy mixture & the batter falls back into the bowl like a soft ribbon (stays visible for a second or 2 before disappearing). In a separate bowl, sift the flour & whisk in the baking powder & salt. Pour the flour mixture into the egg mixture & mix on low speed until combined. In a microwave safe bowl or in a pot on the stove, combine the milk, butter, & vanilla & heat until the butter is melted (if in microwave, try 2 mins). Pour the milk/butter mixture into a medium bowl & add in a dollop of batter. Whisk until the batter is incorporated (this creates what's called a liaison in baking). Now pour the liaison mixture into the large bowl of batter & gently fold them together until just combined. Grease & flour 2 8" round baking pans & pour in the batter with about a 1/4" space at the top. Bake for about 25 mins or until the center of the cakes springs back when pressed gently. Remove from oven & let cool in pans for about 10 mins. Loosen the cakes form the pans using a butter knife & then flip out onto cooling racks to cool the rest of the way. Stack one layer on top of the other & carefully cut away the edges so the layers sit nicely together. Wrap in plastic & place in the fridge until ready to use (you can store them this way over night if you need to). 2. Making the syrup: At this time (or while the cakes are still baking), place the large mixing bowl you'll be using to make the whipped frosting into the freezer (for about 30 mins). In a small pot heat the water & sugar until the sugar dissolves. Bring to a boil & continue to cook for a minute or two. Remove from heat & stir in the rum flavoring. Remove the cake layers from the fridge, unwrap them, & lay them out on the wire racks. Using a pastry brush, brush the rum syrup onto the tops of the cakes (if there is a brown layer on the cakes, gently scrape it off with a butter knife & eat it. It's like, risen sugar or something & tastes awesome. And this way the syrup will sink into the cakes). Cover the cakes in plastic wrap again so they don't dry out. 3. Making the whipped topping: Get out the large bowl you placed in the freezer & pour in the heavy cream, sugar, vanilla extract, & stabilizer (either Whip-It or melted marshmallows). Mix on high speed until stiff peak form, about 5 mins or so. Tear off a large sheet of parchment paper & trace the circumference of whatever dish you will be displaying your finished cake on. Cut out the circle & sit one of the cake layers on it. Scoop a few large spoonfuls of whipped topping onto the cake & smooth it out thick & even (about 1/2" thick). Place on the 2nd cake layer & spoon on several more large spoonfuls of whip. Using a butter knife or special frosting knife, spread the whip over the top of the cake & down the sides about 1/4" thickness all around, smoothing as you go. Make sure you leave at least a cup (preferably more) of whip for later to do the piping around the top of the cake. 4. Putting on the crumbs: Now, comes the messy part so make sure your work area is clear. If you have a spinning cake pedestal, great. If not, carefully move the cake to a wire rack by lifting it up using the parchment paper (the purpose of being on the wire rack will become apparent). Pour the fine graham cracker crumbs into a bowl & begin tossing small handfuls of it at the sides of the cake so that it sticks to the whip. Turn the cake to get all sides & make sure the graham layer is uniform with hardly any white showing through. Next, take your round chopstick (or similar item) & gently make diagonal line indentations about 1" apart around the sides of the cake. If whip is exposed, toss on a little more graham. Once the graham coating & line making is complete, carefully slide your cake to the edge of its pedestal or wire rack & dump all of the excess graham crumbs. Basically, slide to edge (a little bit over), fold down parchment, dump crumbs, rotate, repeat (if your cake is on a wire rack it makes this process a lot easier as you can simply fold your parchment paper down over a straight side instead of the rounded one of a plate). Once the excess grahams are cleared away, lift the cake up via the parchment paper & transfer it to the platter or tray you will be serving it on. Use a butter knife to remove any crumbs that may have landed on the top of the cake & spread on more whip if needed. 5. Piping the border: The next step is to pipe the whipped border around the top edge (shown above). Spoon the leftover whip into a piping bag with a large star tip & carefully pipe a scallop design around the top edge of the cake, angling it slightly so it also becomes a top ring for the sides of the cake & covers any rough spots where the whip & crumbs meet. 6. Preparing & placing the fruit: In a small pot on medium heat cook the apricot preserves & water until the preserves chunks are dissolved. Bring to a boil & cook for a minute or so longer. Remove from heat & strain the syrup into a small bowl (you can put the apricot stuff stuck in the strainer back into the preserves jar). Place the blueberries, kiwi fruit slices, & strawberry halves into separate bowls & stir in about 1 Tbsp. of apricot glaze each. Make sure all of the fruit is well coated with the glaze. Place the kiwi slices, in an overlapping circle, on the top center of the cake. Next, place 6-8 of the strawberry halves on top of the kiwi slices, in a blossom pattern. Spoon (or use your hand) the blueberries onto the top center of the cake, in the middle of the strawberry halves. FYI, the fruit has juices so don't put the fruits on until you're ready to serve within the hour. I obviously went a little crazy with the whip on top. Thiick! But good.
As much as we love the outstanding attractions, characters and entertainment that Disneyland Resort has to offer, we'll admit to having a secret crush on certain tempting treats. When hunger strikes but we just need a snack or treat to tide us over, there are many great options. Our favorites...
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Ultimate guide to anime food. How to make anime food recipes. Buy anime drinks, & anime cookbooks, anime snacks, Japanese anime recipes.
Celebrate the holidays with Princess Bubblegum's loyal and arcane servant Peppermint Butler (or "Pepperlint Bupler" as Smalls says)! These little guys are hecka tasty and perfect for gift giving. Note: I decorated these candies in layers as described below because I think it looks best. I did try "painting" the blue and red candy melts onto the bottom of the molds and then pouring the white on top, and that worked to an extent, but when I popped the candies out of the mold a couple of the red parts broke off and the colors were thinner and not as exact. So you can try that method, but I prefer the process below. Peppermint Butler Patties Ingredients: Filling 1 Cup + 2 Tbsp. Powdered Sugar 1 Tbsp. Butter, room temperature/softened 1 tsp. Peppermint Extract 1 Tbsp. Heavy Cream Coating/Decoration 1 Bag (12 oz.) Bright White Candy Melts 1/2 Cup Dark Blue Candy Melts 1/4 Cup Red Candy Melts E-Z Thin Dipping Aid/Paramount Crystals Black Food Color Marker (I use Americolor brand) Tiny Red Heart Sprinkles (optional, for the bow tie. I didn't have any so I simply used red candy melt) Important Items: Tube from a Roll of Paper Towels Silicone Circle Candy Mold (the one I found on Ebay has 15 compartments) Waxed or Parchment Paper Toothpicks Directions: 1. Filling: In a medium mixing bowl combine the powdered sugar, butter, extract, & cream. Beat until it comes together & then turn the mixer to high speed & beat until it's nice & creamy (if it's sticky, add a little more powdered sugar). Put the dough on a large sheet of plastic wrap & roll it into a log, the circumference of which should be about an 1/8" less than the mold your using. Slide this wrapped log of peppermint filling into the paper towel tube & then place it in the fridge to chill for about 45 minutes (the tube helps the filling log keep it's shape on the bottom). 2. Candy Coating: Remove the filling log from the fridge & slice it into about 1/4" discs using a sharp knife. In a double boiler or a large glass bowl over a pot of hot water, melt the bright white candy melts with about a tablespoon of E-Z Thin or paramount crystals stirred in (the crystals make the melts thinner & more pourable). Spoon a small amount of melt into each mold so that the bottoms are covered about 1/8" thick. Tap the mold to release any air bubbles & to spread out the melt evenly (putting the silicone mold on a tray helps with this). Place the mold in the freezer for a few minutes to solidify the melt. Place one disc each into the molds & then spoon more melt over top so it goes down the sides & the filling disc is completely covered & the top is flat. Tap the mold many time on the counter again to get out the air bubbles & to settle the melt. Let sit on the counter for 30 minutes or more to solidify completely. 3. Decorating: Line a tray with waxed or parchment paper. Heat the blue candy melts in the same way you melted the white, adding a little E-Z Thin to make it more dip-able. Let cool a little bit & then dip the bottom 1/3 of each candy into the blue (work fast so the white doesn't melt!) & lay on the paper-lined tray to solidify. Use a toothpick to apply a little, white, inverted triangle onto the top center of the blue on each candy (see photos). 4. Melt the red melts & use a toothpick to create triangles around the edges of the candies (you can extend the red down the sides if you'd like). Make a tiny red bow tie on each candy, or use the red to affix two tiny heart sprinkles if you have them. 5. Lastly, use the black food color marker to draw a button (dot) or two onto each of the little white triangles & to draw on Peppermint Butler's face! Use a toothpick to apply tiny drops of white for teeth, if you make any expressions that require it (you can also use extra white for the eyes). Arrange the candies in a dish or wrap them in pretty candy wrappers to give as gifts (the ones I used are from Michaels)! * For more "Adventure Time" food, please click here. *
Meatloaf is Finn's favorite food. We first learn this from the Ice King in the episode "Still" (s.3, ep.7) when he freezes Finn and Jake in order to bond with them. He mentions meatloaf when he is proving to Finn and Jake how much he knows about them, and thus, how much he loves them. Ice King: And Finn, your favorite food is meatloaf. Finn: How did you--? Meatloaf also appears in "Jake Suit" (s.5, ep.27) when Jake retaliates against Finn for jacking up his body each time Finn wears him as a suit, by wearing Finn as a suit instead! They're both hungry so Jake takes the opportunity to exact some revenge on Finn while sitting in his mouth, controlling Finn's limbs from inside. (The below text is from the "Jake Suit" transcript on the "Adventure Time" Wikia.) Finn: You know, you could use the opportunity of cooking me food to mess with me. Jake: [gasps] Wait a sec, you just gave me an idea! Finn: Yeah? [Jake laughs evilly.] Uh-oh. Oh, look out, you gonna make me something gross? Something spicy? You know I can take it! [Jake blindfolds Finn. Scene changes to later, when the dish is ready. It is served in a dish with a lid on top. Jake makes Finn take the lid and his blindfold off at the same time.] Jake: Ta-da! Finn: Meatloaf? That's my favorite dish. Jake: Mmm-mmm. Finn: What did you do to it? Jake: I assure you, it's delicious. Finn: Okay, well, you're really terrible at this. [Finn grabs a bite of meatloaf & holds it up to his mouth. Jake snatches it up before he can eat it.] Jake: Yummy! Finn: Oh, that's just mean. Jake: Admit you're wrong, and you can have some of this delicious meatloaf! (Artwork by J.J. Harrison, Dynamic Forces Adventure Time #10 limited edition variant cover.) It just so happens that I am in possession of an awesome meatloaf recipe that I make often. The recipe was given to me by a former roommate and all around amazing girlie, Nicole (seriously, I am so sad to be so far apart from her!). The only thing I do differently from the original recipe is use pumpkin purée instead of ketchup. And sometimes I use quick oats instead of bread crumbs. And maybe a pound and a half of meat instead of just one...But either way, this meatloaf is sooo nice. I think Finn would totally mow (prn. mao) down on it. And Jake would make a sandwich if there were any left overs. Finn's Meatloaf Ingredients: Meat Mixture 1 lb. Ground Beef (or, you know, a little bit more if you have it.) 3/4 cup Milk 2/3 cup Plain Bread Crumbs OR Quick Rolled Oats (will absorb more of the meat juices) 3 Tbsp. Pumpkin Purée 1 Tbsp. Worcestershire Sauce 1 Egg 1 Small Onion, finely chopped 1/2 tsp. Mustard Powder OR 1 tsp. Prepared Mustard (meaning the spreadable kind), flavor of choice 1 tsp. Salt 1/2 tsp. Sage Powder 1/4 tsp. Garlic Salt Dash of Pepper Topping 3 Tbsp. Brown Sugar 1/4 cup Pumpkin Puree OR BBQ Sauce (for a tangy kick) 2 Tbsp. Prepared Mustard, of choice Directions: 1. Preheat oven to 350°F. Put all of the meat mixture ingredients in a medium bowl & combine thoroughly with your hands. Scoop the meat mixture into a baking pan or bread pan & pat down & smooth over. Note: In the photos you'll notice that I lined my pan with parchment paper. I did this to easily extract the finished loaf in order to put it on a plate for pictures. In normal serving situations I don't use paper & simply dish the meat up straight from the pan. 2. In a small bowl stir together the topping ingredients, breaking any brown sugar clumps with the back of the spoon. Pour the resulting sauce onto the top & spread it evenly. Put the glorious loaf of meat in the oven & bake for about an hour or until the middle is a little bubbly & the edges are starting to get dark. Remove from oven, let cool, & serve with yummy sides of your choice. Jake's leftovers sandwich. Delicious. * Check out Jake's Bacon Pancakes & "Adventure Time" Character Cake Pops! *
Adventure Time "Lemongrab" character with quote. Available in Black.
Here are the best things that you absolutely must eat and drink at Disneyland and California Adventure during your next visit!
While not the freshest fruit in the basket, the banana guards are very loyal to Princess Bubblegum and serve as security guards, bodyguards, emergency services, police, and military. Like the LSP berry popsicles, this very easy recipe is adapted from the Zoku Quick Pop Maker recipe book. There are so many great ideas in there! But don't worry, you can totally do this with a regular popsicle mold too. Be sure to check out Boom! Studios Banana Guard Academy by Kent Osborne and Mat Rupert! Note: The recipe below calls for chocolate quick shell and you can either buy some in the store, or you can easily make your own! Simply combine 1/2 Cup Semi Sweet Chocolate Chips with 1/4 Cup Coconut Oil and zap in the microwave at 30 second intervals (stirring each time) until melted. Let cool and, there you go! In the show, the banana guards have sugar bits on their heads so the recipe below calls for broken up sugar cubes. If you can't find any cubes though chopped peanuts are fine! Also, if you'd like to make Captain Banana Guard, instead of any kind of bits on the chocolate topping, put a little swirl of whipped cream (like, put Cool Whip in a baggie with a snipped corner and pipe it on) and use a toothpick dipped in quick shell to draw a mustache and eyebrows (along with the black candy melt eyes and mouth). Banana Guard Popsicles Ingredients: 1 Cup Mashed Ripe Bananas (= abt. 2 large bananas) 1/4 Cup Milk 1 1/2 Tbsp. Lemon Juice 1 Tbsp. Sugar Yellow Food Color Gel Chocolate Quick Shell OR Homemade (recipe below) 1/4 Cup Black Candy Melts Several Sugar Cubes, chopped into small chunks Chopped Peanuts (optional, if you can't find sugar cubes) Many Ice Cubes (for use when putting the faces on) Important Items: Blender Frozen Zoku Quick Pop Maker (triple) OR Regular Popsicle Mold w/ Popsicle Sticks Zoku Popsicle Stand/Storage OR Styrofoam Block (for regular popsicles) Toothpick Directions: 1. In your blender, puree the banana, milk, lemon juice, sugar, & 1 drop of yellow (I didn't want to make it too artificial looking, but you can add more yellow if you want) until smooth & then pour the mixture into your popsicle mold & freeze. If using the Zoku, freeze all of the pops & then place them upright in the storage container & place it in the freezer. If using a regular popsicle mold, once all of the pops are frozen, remove them from the mold & stick them upright in the styrofoam block & then place it in the freezer. 2. Squeeze or pour your chocolate quick shell (store bought or homemade-see note above) into a small bowl. Have your sugar cube pieces or optional chopped peanuts at the ready. Take 1 popsicle from the freezer & dip the top of it in the quick shell, rolling it from side-to-side if needed to get a nice layer, & then quickly place several pieces of sugar (or nuts) in the chocolate before it dries. Place the pop back in the freezer & do this for all of the pops, 1 at a time. 3. Melt the black candy melts in the microwave in 30 second intervals, stirring each time, until smooth. Let cool for a few minutes, but not so much that it solidifies. Fill a plate or shallow bowl with ice cubes & then remove 1 popsicle from the freezer & lay it on the ice. Using a toothpick dipped in the black candy melt, draw eyes & mouth on the popsicle & then place the popsicle back in the freezer. Repeat this until all of your little banana guard popsicles have faces! * Click here for my Lumpy Space Princess Berry Popsicles! *
In the "Adventure Time" episode "The Other Tarts" (s. 2., ep. 9) Princess Bubblegum entrusts Finn and Jake with the job of toting her precious, perfect royal tarts to the sacred, annual back-rubbing ceremony located in the Bad Lands. Finn is never one for the easy path, or even the path that makes the most sense, so he devises a well-intentioned, harder-than-it-needs-to-be plan that totally ends up going bazonkers. Poor Finn. But not to worry, PB got her tarts in the end. Important to note is that the tart recipe below does not contain paralyzing potion. And remember, if the (ex) Tart Toter arrives while you're eating this, stay perfectly still until he decides to move on (Tart Toter's soliloquy here). Note: You can use canned strawberry pie filling for this recipe, but fresh strawberries are great & lay nicely in the tart's middle. Because of a glaze issue, I ended up using fresh strawberries plus the glaze from a can of strawberry filling. Feel free to go total can or fresh strawberries plus can glaze or the separate container of glaze that's usually located next to the fresh strawberries in the grocery store. Also, you can use this recipe to make smaller tarts (see mine farther down), but the larger size is more conducive to the layered filling. Princess Bubblegum's Royal Tart Ingredients: Pre-baked Tart Crust (recipe here) 2 (8 oz.) Pkgs. Cream Cheese, room temperature 1/2 tsp. Lemon Juice 3/4 Cup Powdered Sugar, sifted (fine to use less sugar) 8 oz. Container Cool Whip, thawed OR 3 Cups Homemade Whipped Cream (double the recipe here) Carton of Fresh Strawberries Container of Strawberry Glaze (or glaze from a can of strawberry pie filling) Fresh Mint Leaves (optional w/ fresh strawberries, but necessary if using canned strawberries) Directions: 1. In a large bowl mix the cream cheese & lemon juice until completely creamy. Add in the sifted powdered sugar & beat until the mixture is smooth. Using a spatula, fold in the whipped cream until the mixture is all combined. Spoon about half of the cream cheese mixture into the completely cooled, pre-baked tart crust & smooth out evenly (I recommend brushing heated & strained apricot jam on the crust in order to seal it before adding the filling). 2. Reserve several of the smaller strawberries for decoration later. Cut off the tops of the rest of the strawberries & then slice the 'berries up. Lay the slices on top of the cream mixture, in a single layer, covering the cream completely. Next, spread a thin layer of strawberry glaze on top of the strawberry slices (a silicone food brush works well for this). Spoon on the rest of the cream cheese mixture, smoothing it out carefully so as not to disturb too much the glaze & strawberries below. Put the tart in the freezer for about 10 - 15 mins. to solidify it somewhat before the next step. 3. Remove from freezer & spread on enough strawberry glaze (glaze only!) to get a nice, deep & bright red color, making sure to spread up to the edges of the crust. Cut a small-medium strawberry in half length-wise & place it on top of the tart, in the center (no need to cut if using a strawberry from the can) & then brush it with a little bit of glaze to make it shiny. If you're using a canned strawberry, place two, small, fresh mint leaves at its top. You can do this with a fresh strawberry too, but cut off the already existing green leaves first. Chill the completed tart in the fridge for an hour or more (great if left overnight). When serving individual slices, place duplicate strawberry decorations on each piece, leaves facing crust-ward. Here are my smaller Royal Tarts: (I really love the look & taste of the fresh mint leaves!) * Check out my handmade royal tart slice earrings in my Storenvy shop! * * For more "Adventure Time" food, click here! *
Are you an expert like Remy himself?
3D latte art in Tokyo. At Reissue in Harajuku, artists create amazing art on and with the foam of a latte, cappuccino and even hot chocolate. Reissue is ...
(pin this for later!) I'm a professional NYC tourist. Seriously. I've got the business cards and everything. JK!! But I did live in New York City (Bushwick, specifically) for 6 months while I was interning for INSIDER! Since I'm nowhere near local status, I figured I would share my tips from an extended visitor standpoint. NYC
Welcome to Tokyo, the capital of Japan, a city that effortlessly blends the ancient and modern worlds, a metropolis that is fascinating, vibrant, and unforgettable. From vintage shops to speakeasies, quirky cafes to bustling malls, Tokyo has a lot to offer, making it the perfect destination for any type of traveler. Here are ten must-visit spots in Tokyo, some of which are off the beaten path and perfect for experiencing the local culture, and some classic spots you just can’t miss. Shimokitazawa Shimokitazawa is a trendy and bohemian neighborhood located just a few stops from Shibuya on the Keio Inokashira Line. With its narrow streets filled with unique shops, cafes, and restaurants, this area is a treasure trove for thrifting and vintage shopping. Be sure to stop by the Shimokitazawa Theater, an independent movie theater that screens international and domestic films. Shiro-Hige’s Cream Puff Factory Located in the residential area of Setagaya, Shiro-Hige’s Cream Puff Factory is a must-visit for Totoro fans. This charming little bakery specializes in adorable Totoro-shaped cream puffs, which are almost too cute to eat. Golden Gai Golden Gai is a small network of alleyways located in Shinjuku, packed with over 200 cozy bars, each with […]
#ATワンドロ 本編で使われなかったどちゃかわストーリーボードのシーン
♥ Happy Valentine's Day! ♥ Marceline from "Adventure Time" may be the Vampire Queen, but she doesn't drink blood. Instead, to satiate her vampire-ness, her ingestion of choice is the color red (which blood is once it's oxidized....but anyway, blood's just not how she rolls.) Other than red, her favorite food is french fries. In the episode "It Came from the Nightosphere" Marceline shares a heartfelt song (simply called "The Fry Song", written by the wonderful Rebecca Sugar) about a time when her dad ate the fries she'd been saving for herself. She took his actions as evidence that he didn't love her. (Video from Cartoon Network UK ) It's okay, Marceline! Your demon dad might be The Lord of Evil and suck the souls out of all lifeforms deemed inferior (which is pretty much everybody), but he loves his little girl (as is revealed further on in the episode)! FYI: Did you know that the voice actor for Marceline, Olivia Olson, and the voice actor for Marceline's dad Hunson Abadeer, Martin Olson, are father and daughter in real life? That is totally awesome and makes me more endeared to the show. (Martin Olson is also the author of The Adventure Time Encyclopaedia.) Because of Marceline's top two preferences for eats, I decided to combine them and make red french fries so she can both suck and chomp her meal! (That sounds so awkward, but you know what I mean. Extra satisfying!) Note: As you can see, I made my fries like normal fast food type fries because I thought that would be better for color absorbtion, but I'd encourage you to cut the potatoes more like the bigger rectangle steak fries so that they'll cook nicer. The bigger potato cuts will soak up the red just fine if let soak for the suggested time. Also, the fries Marceline had were steak-type fries. Edit: I made the fries again, but this time bigger. See the end of this post for pictures! Marceline's Red Fries Ingredients: 1 -2 Large Yukon Potatoes 1/2 Cup Lemon Juice (+ extra as needed) Red Food Coloring (I used the Americacolor red gel drops) Canola Oil OR Cooking Spray (or regular Olive Oil, not extra virgin) Salt Important Items: Large, shallow dish Kitchen Tongs (to handle the soaked potatoes so your fingers won't turn red!) Mesh Strainer or Colander Directions: 1. Peel the potato(es) & cut out any spots. Cut into steak fry sticks, about 1/2" wide & 1/4" deep. Arrange the potato sticks in a single layer (not overlapping) in a large, shallow plastic container or glass dish (or more than one). In a liquid measuring cup measure out the lemon juice & then thoroughly whisk in enough red coloring to get a thick & vibrant red liquid. Pour this over the potato sticks. Whisk up a little more red liquid if you need it to cover the sticks completely. Let the sticks sit in the red liquid, uncovered, for at least 3 hours. 2. Drain the now very red potato sticks in a mesh strainer or colander. Double line a large tray with paper towels & lay the potato sticks on top in a single layer. Place more paper towels on top & press down to absorb some of the liquid. Let the sticks sit for a couple of hours to dry completely (feel free to sprinkle on a little salt at this point). 3. Heat the oven to 400°F. Remove the potato sticks & paper towels from the tray & spray the tray with cooking/non-stick spray. Spread the potato sticks on the tray in a single layer, spray, & sprinkle with salt (I used fine sea salt). Bake for 15 mins & then turn/toss & lightly spray & sprinkle again. Bake for another 15 mins or so, check for tenderness, & then crank the heat up to 450°F & bake for another minute or 2. FYI: The fries will have a slight lemon flavor, but that's not a bad thing! Serve with ketchup or try mayo mixed with ketchup + a little curry powder (love this). A great drink for the red theme is cranberry ginger ale ('cause it's really red) with a couple of maraschino cherries thrown in! * More "Adventure Time" food: Finn's Meatloaf, Jake's Bacon Pancakes, & AT Character Cake Pops! * Edit: Here are pics of the larger fries!
From Jack-Jack Cookie Num Nums to Churro Toffee, discover 25+ of the Best Things To Eat And Drink At Disney California Adventure Park!
Explore the intersection of food and culture with this complete list of culinary traditions designated UNESCO Intangible Cultural Heritage of Humanity.
The UK, in general, has a bad reputation for their food. It's sometimes thought to be bland and boring, but I have found nothing of the sort to be true. Especially with so many young chefs coming in with modern ideas coming up in the foodie scene. These chefs are transforming classic, traditional dishes into
The town of Saint Charles is filled with a beautiful riverwalk and densely emerged in history. The foodie scene in the 630 is also one to brag about.
Thousands of Twitter users have shared selfies comparing themselves to cheesecake after an American girl was told she looked like a strawberry cheesecake in her prom dress.
There are a lot of things to prepare for if you have never been camping. Plan ahead so you can have a flawless first trip!
This dish is best made in a cast iron grill on an outdoor fire while at the beach camping with friends. The smokiness of the fire adds remarkable flavor. Also delicious on your home stove in your cast iron skillet which provides a different flavor.
