Vandal Recipes | Vandal Spirited Lava Cookies
Get the recipe: bit.ly/UI-tday-recipes
Spirited Fudge
Spirited Fudge
5 cups sugar
2 sticks unsalted butter
1 cup whole milk
1 ½ teaspoons vanilla
25 large marshmallows, ripped in half
11.5 oz Ghiradelli 60% cocoa bittersweet chocolate chips
2 ½ cups powder sugar
½ - ¾ cups liquor (Jack Daniels, Peppermint Schnapps, Cinnamon whiskey, Bailey’s Irish Cream, etc.
Whisk liquor with powder sugar and set aside.
Foil and butter a 9 x 13 pan.
Put sugar, butter, milk and vanilla in a large pot with heavy bottom. Stir steadily until mixture boils. Continue stirring while boils for 3 minutes (time it). Remove from heat.
Add marshmallows and chocolate, stirring until all of it is melted and blended into sugar mixture. Add liquor mixture and stir until fully incorporated.
Pour into greased pan and chill until firm. Helps to let mellow for a day.
We Wish you a Merry Christmas Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
I recreate Foods from Studio Ghibli ✨ (howl's moving castle, spirited away, totoro, kiki...)
Today we are looking at your favorite Studio Ghibli Movies - through the lens of food! Howl’s Moving Castle, Spirited Away, Kiki’s Delivery Service, Ponyo and My Neighbor Totoro. There are so many wonderful, unique and yummy recipes to be found in this video, some are also a bit … out of the box. We’re testing vegan hard boiled eggs, sunny side up eggs, bacon, ham and so on! I have missed these fictional food videos so much! What franchise - book, movie or tv show - should I cover next?
My cookbook 'All Day Vegan' is out now!
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58 Bonus Recipes in my Ebook Why Not Vegan:
Food in the Studio Ghibli Universe 0:00
INGREDIENTS
#1 Kiki’s Breakfast 1:40
for the pancakes:
1⁄3 cup (80g) plain soy yogurt
3 tbsp unsweetened applesauce or mashed banana
a few drops vanilla aroma
1 tsp lemon juice or vinegar
2 tbsp water or milk (plus additional 1-2 tsp if needed)
1⁄2 cup plus 2 1⁄2 tbsp (85g) flour
2 1⁄2 tsp baking powder
1/4 tsp salt
1-2 tbsp powdered sugar
for the pan: 1 tsp coconut oil
butter for serving
yields 2 larger pancakes
also: buns or bread of choice, tomatoes, vegan cheese and sausage
#2 Osono’s Hot Chocolate 4:01
1 tbsp ready made hot cocoa mix OR 2 tsp unsweetened cocoa
1-2 sugar cubes
hot water (about ½ cup)
non dairy milk (about ¼ cup)
#3 Bakery Bread 5:02
1/2 cup cold water (125ml)
1/2 cup boiling water (125ml)
3 tbsp olive oil
1 tbsp powdered sugar
1 packet active dry yeast = 7g
2 ½ cups all purpose flour (300g)
½ cup whole wheat flour (60g)
2 tbsp sourdough extract powder
1 1/4 tsp salt
also: 1 tsp oil for kneading, a sprinkle of extra flour for the surface if needed,
a few drops of oil for brushing the top of the dough
→ 1 oval loaf , about 25cm - 30cm wide
#4 Howl’s Breakfast 7:48
bacon:
5 square rice paper sheets, cut into 3-4 cm strips
marinade:
3 tbsp smokey bbq sauce
1 tsp mustard
3 tsp oil
2 tsp rice vinegar
optional: 1 tsp gochujang (for spice and intense red color)
→ yields about 5 thick bacon pieces
vegan sunny side up eggs:
40g glutinous rice flour/regular rice flour (¼ cup + 1 tbsp)
60ml vegan cream, cuisine or milk (¼ cup)
60ml soy yogurt, unsweetened (¼ cup)
A pinch of salt
1 tsp rice vinegar
a pinch of kala namak for serving
1 tbsp oil for the pan
6 - 8 yellow/orange cherry tomato tops
also: bread, tea
#5 Ponyo’s / Sosuke’s Sandwich 13:22
4-6 rice paper sheets, cut into ovals or hearts
marinade:
3 tbsp smokey bbq sauce
1 tsp mustard
3 tsp oil
2 tsp rice vinegar
optional: 1 tsp gochujang (for spice and intense red color)
→ yields 4-6 ham slices
also: sandwich bread, lettuce, vg cheese
sandwich sauce: 1 tbsp vegan mayo, 1 tsp ketchup, 1 tsp mustard
#6 Ponyo’s Instant Noodles 14:55
for the egg whites:
300g silken or soft tofu (=10,6oz)
2 tbsp vegan cream/cuisine
3 tsp agar agar
pinch of salt
pinch of black salt (kala namak)
if needed 1-3 tbsp water, to help the mix blend
for the egg yolk mix:
1 tbsp cornstarch (10g)
1 tsp nutritional yeast
¼ tsp black salt
generous pinch of regular salt
1 ½ tbsp vegetable oil
few drops yellow or orange food coloring
¾ cup (180ml) water (room temp or slightly warm)
→ 6-8 eggs
(there will be some egg yolk leftover, but it keeps in the fridge for a few days)
also: vg instant noodles, ham from recipe #5, spring onion
Egg Recipe heavily inspired by:
#7 Satsuki’s Soup & Bento 18:08
for the soup:
1 large handful cremini mushrooms, cut finely
2 cloves garlic
1 inch piece of ginger
oil for pan
1 tsp mirin
1 tbsp soy sauce + 2 tsp sugar (i used teriyaki sauce here)
1-2 tsp rice or white wine vinegar
4 cups (1 liter) low sodium vegetable broth (or do 2 cups water, 2 cups regular vegetable broth)
1 heaping tbsp miso soup
2 pak choi
more water if needed
spices of choice
2-3 servings of cooked rice
also the pickled plum, corn, edamame and pink glitter lol
#8 Chihiro’s Giant Bean Bao 20:57
80ml hot boiling water (⅓ cup)
80ml room temp non dairy milk (⅓ cup)
1 tbsp vegetable oil, plus 1 tsp more for kneading
1 tsp rice vinegar
3 tbsp powdered sugar
1 ½ tsp dry active yeast
300 g all purpose flour or bao flour (2 ½ cups)
1/ 4 tsp salt
6 tbsp smooth red bean paste
1 tsp orange zest
→ 3 buns
????
AnimeDJBenam:
Minh Quan Phan:
Corey Larson:
Grace:
Culpeo:
Flipsum:
Teen Blush - lofi beat
Trees and Lucy -
2am Remix:
Damien Sebe -
Sam:
Dayna Selig - Beyond the Glass - Kentucky Spirited Chef
Aired 3-18-2019
DIY Summer Drinks + Treats | Spirited Gal
☼ READ ME! ☼
Hey guys and gals! Are you sweltering during the summer? Then here are some awesome drinks and snacks to help you cool down and bear through the humidity (darn that frizz)!
I hope you all enjoy the DIY summer drinks and treats, DIY Starbucks drinks, DIY mocha frappuccino, DIY tumblr inspired, DIYs for teens. Don't forget to LIKE, COMMENT, and SUBSCRIBE for more!
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Psst, if you see this, comment: I'M MELTING!
Love always,
Aparna
Giant Red Bean Buns from Studio Ghibli's Spirited Away | Anime Kitchen
Today we're making the red bean buns from the classic Studio Ghibli film; Spirited Away. Contrary to belief, it's actually quite easy to make a red bean paste at home, and the same could be said for the bao dough. The only way we can make a fluffy, pillowy bun stuffed with sweet red bean filling better? Make it huge of course!
AS A SIDE NOTE: It feels great to finally be uploading content again! I know I said I'd be back from break around mid-April, but Kate and I have been enjoying our lives as newlyweds and I decided to take some more time off while reevaluating what I want to do with the channel. This video was shot just before the wedding, hence why I'm not wearing my ring yet, but keep an eye out in the next episode ;). As it currently stands, I'll most likely be uploading once a fortnight moving forward due to work commitments, but this time the uploads should be consistent! I can't thank you guys enough for all the support you've given the channel during my near 3 month absence. I love you all and I can't wait to cook for all of you again!
Ingredients:
Dough:
3tbsp/60g sugar
250ml warm water
7g yeast
400g all-purpose flour
2tbsp oil
1 ½ tsp baking powder
1g salt
Anko:
150g dried red beans, rinsed and drained
100-150g sugar
Water
Extra:
1 teaspoon white vinegar
Recipes:
Anko:
1. Place beans into a medium saucepan. Add water until the water level is 10cm above the beans.
2. Turn heat to high and bring to a boil. Reduce heat to low and simmer for 1 to 1 ½ hours or until the beans are soft and are easily mashed when squeezed between your fingers. (Use this time to start making and resting your bao dough!)
3. Drain the beans, reserving some cooking water. Let the beans rest in the sieve for 5 minutes to dry.
4. Transfer the beans back into the saucepan and add in 50 to 75g of sugar. Mix over a medium-low heat until the sugar is fully dissolved and begins to break down the beans.
5. Add in the remaining sugar and mix until well combined and the sugar is again, fully dissolved.
6. For a chunky red bean paste, mash with a wooden spoon or potato masher until desired consistency is reached. For a smooth red bean paste, transfer the mixture into a food processor or use a stick blender and blitz until smooth. Add in reserved cooking water 1 tablespoon at a time to adjust the consistency of your red bean paste as required.
7. Spread the anko in a thin layer into a container or plate and allow to cool 10 minutes. Cover and refrigerate until needed.
Dough:
1. Add the flour, sugar, yeast and salt into a bowl, ensuring that the salt and yeast aren’t touching. Mix thoroughly to combine. Add the water and oil, then mix with a wooden spoon until it comes together as a rough dough.
2. Turn the dough out onto a lightly floured work surface and knead by hand (or in a stand mixer) for 10 minutes or until soft, smooth and elastic.
3. Lightly coat a bowl in oil and transfer in your dough. Toss the dough in the bowl to ensure it’s fully coated in oil. Cover and allow to proof until doubled in size (about an hour).
4. Uncover the dough and knock out the air. Flatten the dough into a large disc and make a well in the centre. Add the baking powder into the well and gather the edges of the dough towards the centre to enclose the baking powder.
5. Knead the dough for a few minutes or until the baking powder is well distributed into the dough. Flatten the dough and then divide the dough into 6 to 12 even pieces, cover any dough that isn’t being used to prevent it from drying out.
6. Pat out your portioned dough into a disc and spread over a layer of red bean paste. Cup the dough in both hands and gently rotate the dough until the edges are nearly touching. Gather the edges together and twist to seal. Invert the dough so that the seam is on your work surface. Gently roll it around to help tighten that seal. Cover and rest the buns for another 20 minutes. Line your steamers and bring water to a boil in a saucepan during that time.
7. Transfer the buns into a steamer lined with some baking paper, making sure to leave space between each bun as they will expand. Cover with a lid, place the steamer onto your saucepan, reduce heat to a simmer and allow to steam, undisturbed for 12 to 15 minutes (20 minutes if you want to make a massive one). Remove from heat and allow to rest for 5 minutes before opening the lid. Eat them while they’re still warm!
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Monroe by Lakey Inspired:
Chill Bending from Gamechops: