Kin Food

• 1/2 Cup White Chocolate Chips
• 1 3/4 Cup Milk
• 1/4 TSP Vanilla Extract
• Neon Blue Food Coloring, regular blue will work fine if neon blue is not available
• Whipped Cream
• Frozen Inspired Sprinkles

1. In a small pot over med/low heat...heat the milk and white chocolate chips. Bring to a simmer, stirring the whole time. Do not bring to a boil.
2. Stir until all the chocolate chips have fully melted. Remove from the heat.
3. Stir in vanilla and 3 drops of food coloring.
4. Serve with whipped cream and garnish with sprinkles.

1. 4 cups water, separated
2. 2 cups white vinegar
3. 125g kosher salt, separated
4. 100g plain white sugar
5. 6 kirby cucumbers, halved
6. 1 head of garlic
7. 1 habanero pepper
8. Fresh dill
9. Bay leaves
10. Allspice berries
11. Mustard seeds
12. Whole cloves
13. Whole peppercorns
14. Red pepper flakes

1. 1 small onion, diced
2. 5 cloves garlic, diced
3. Olive oil
4. 28 ounce can crushed tomatoes
5. ¼ cup brown sugar
6. 1-2 Tbsp molasses
7. ⅓ cup apple cider vinegar
8. 1 Tbsp Worcestershire sauce
9. Allspice
10. Cinnamon
11. Chili powder
12. Ground ginger
13. Salt
14. 1 egg
15. Fresh ground pepper
16. Cheddar cheese
17. 1 sprig parsley
18. 2 slices white bread
19. Bacon (optional)

1. 285g all purpose flour
2. 35g sugar
3. 1 ½ tsp baking powder
4. 1 ½ tsp baking soda
5. Kosher salt
6. 2 ½ cups buttermilk
7. 2 eggs
8. 3 Tbsp melted butter
9. Bacon
10. Maple Syrup

1. Make a brine using equal parts water and plain white vinegar, adding 25 grams of salt and 100 grams of plain white sugar, and whisk to combine.
2. Fill a large bowl with about 8-9 quarts of water and then add your sous vide into the water and set to 140°F.
3. Take out two bell jars with lids.
4. In one jar add half of your garlic, 2-3 bay leaves, a few bunches of fresh dill and a sprinkling each of allspice berries, mustard seeds, whole cloves, whole peppercorns, and red pepper flakes.
5. Add halved cucumbers to that jar along with the rest of your garlic and cover with brine, leaving 1cm of headroom at the top of the jar. Seal and place into the sous vide bath for 2 ½ hours.
6. After 2 ½ hours, pull from the sous vide and let completely cool to room temperature before putting in the fridge overnight.
7. In the other jar, add all of the same things but do not put into sous vide bath, and crush the garlic a little bit before adding. Also for the brine use a salt and water (100g salt and 2 cups of water) only brine with filtered water.
8. Let the second jar sit for 3-7 days, room temperature, burping once a day to let the gas escape.

1. Start by finely dicing one small onion and 5 cloves of garlic.
2. Add onion to a pot with 1 Tbsp of olive oil and cook over a medium high heat and for 5-6 minutes before adding your garlic and cooking for an additional 1-2 minutes.
3. Add one 28 ounce can of crushed tomatoes along with ¼ cup of brown sugar, 1-2 Tbsp of molasses, ⅓ cup of apple cider vinegar, and 1 Tbsp Worcestershire sauce. We are also going to add some sprinklings of allspice, cinnamon, chili powder, and ground ginger.
4. Stir and then let sit for 1-12 hours. The longer it sits, the better the flavors will be.
5. Once it has sat, add to a blender and blend at first on low and then on high until fully incorporated.
6. Add to a squeeze bottle for easy use.
7. Next, in a small nonstick pan, add 1 Tbsp of butter over a medium high heat. Once melted, add 1 egg.
8. Move the egg around quickly to make an egg custard of sorts and once it holds its own shape, flatten it out into a single layer.
9. Add some grated cheddar cheese on top of the egg.
10. Use the spatula to fold the egg over, top with some fresh pepper and then place the egg on a baking sheet.
11. Cover the egg with homemade ketchup and then make a sandwich using 2 slices of white bread and a sprig of parsley. Add bacon to take the sandwich to take it to the next level.

1. In a bowl, combine 285 grams of all purpose flour, 35 grams of sugar, 1 ½ tsp each of baking powder and baking soda and some kosher salt. Whisk to combine.
2. In the middle of the mixture create a litte well and add 2 ½ cups of buttermilk along with 2 eggs and 3 Tbsp of melted butter. Whisk to combine. Be sure not to over whisk. Lumps are okay.
3. In a cast iron skillet, melt 1 Tbsp of butter over a medium high heat before adding your pancake batter.
4. Before flipping, add some strips of bacon and then flip.
5. Make 2-3 pancakes before topping with butter and maple syrup.

It’s cooking time, Come on wash your hands. We’re going to eat In all Ooo’s lands. There’s Finn and Jake, But there’s no cumin. The meal will never end. It’s cooking time! For the past five seasons, fans have watched Finn, Jake, The Bubblegum Princess, Marceline, The Ice King, and countless other inhabitants of The Land of Ooo as they found friendship, adventure, love, and even a little bit of heartbreak. Now you can make your own versions of the characters, like Cinnamon Bun and Ricardio, as well as some of the most memorable foods featured in the show. Inside you will find ridiculously delicious recipes for bacon pancakes, The Everything Burrito, Wildberry Princess’ meat pies, Soy People, and so much more… MATHEMATICAL!

• Marceline’s Fries
• Bacon pancakes
• Everything Burrito
• Princess Bubblegum’s giant spaghetti IN meatball
• Tree Trunks’ Mile High Apple Pie
• Wildberry Princess’ Meat Pie  (Guinness braised short ribs in a homemade pastry crust)
• Jake’s Instant Ice Cream
• “The Pods” inspired Triple scoop Ice Cream Mochi Pod
• BMO’s Chicken Lorraine Pizza
• Finn’s Root Sword Baguette
• Ice King’s Animal Shaped Chicken Nuggets
• Honey Energy Drink