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Dessert - Blog Posts
Rise Mikey Headcanon
Although Mikey is a great cook, he is not as great in baking, so he watches a lot of baking shows for practice.
I don’t know how this idea came to me. It’s more of a cute thought. Wouldn’t it be adorable to see Mikey taking notes while watching British Bake Off?
He would love Mary Berry!
What do you think would be the turtles' favorite desserts?
All of it and make it spicy, please and thanks! . . . . . . . . . . . . . . #16bathrooms #bravotv #bravotvaddict #bravotvnetwork #bravotvjunkie #shahsofsunset #shahs #rezafarahan #rhop #rhoa #rhod #rhoslc #rhobh #rhoc #rhonj #rhony #belowdeckmed #stonermemes #munchies #pettymemes #funnymemes #dailymemes #anxietyrelief #mentalhealthawareness #millenialmemes #appetizers #dessert #mercedesjavid #destineyrose #golnesa https://www.instagram.com/p/CScVd9YHlKz/?utm_medium=tumblr
Stuffed Egg-Battered Toast
“There’s nothing more comforting to a comfort-obsessed halfling than the warm intermingling scents of vanilla, maple, and walnuts filling their home.” - Heroes’ Feast, p. 120
French toast is a staple of Sunday Brunches everywhere, and it’s easy to see why. This fried breakfast bread is easily customized with whatever you want. Syrup? Eggs? Fruit? It’s all fair game to this tasty toast!
Taking a swing at its own version, Heroes’ Feast’s Stuffed Egg-Battered Toast looks to change it up by putting its toppings inside, rather than on top.
With each slice stuffed with mascarpone, walnuts, and a truly questionable amount of vanilla extract, your kitchen and taste buds are surely going to be treated to that homely vanilla smell that halflings crave so much.
Check out below for my notes on the results and for tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep: 5 mins Cook: 25 mins Total: 30 mins
Ingredients:
4 ounces (½ cup, 120 g) mascarpone, at room temperature
¼ cup (25 g) walnuts, finely chopped
2 tsp. (10 ml) pure vanilla extract*
4 (1-inch-thick) slices of brioche or challah
2 eggs
½ cup (120 ml) whole milk
¼ tsp. (2 g) kosher salt
2 tbsp. (30 g) unsalted butter
½ cup (120 ml) maple syrup
Confectioners’ sugar for dusting**
* That uh… sure is an amount of vanilla for a ½ cup of mascarpone.
** I used chopped strawberries instead.
In a small bowl, stir together the mascarpone, walnuts and vanilla. (I forgot to take a picture of this each time I made it. L.)
Use a thin knife to cut a 2-inch-long slit through the side of each slice of brioche, creating a pocket.
Gently open the pocket and spoon 1 tbsp. of the mascarpone mixture into each slice.
TIP: As mentioned in the “cook’s notes” section, the bread is very delicate and tears easily- so take extra caution when opening and stuffing the pockets.
Alternatively, the notes mention that you could use ½-inch slices and spread the mixture between them like a sandwich. However, I worry about its structural integrity while dipping it in the egg mixture or flipping it in the frying pan.
But, since stuffing each slice is a pain, it might be worth going with the sandwich method.
NOTE: Only stuff the slices if they’re cut 1-inch-thick. ½-inch and even ¾-inch slices are way too thin and will tear.
In a pie dish or shallow bowl, whisk together the eggs, milk, and salt.
BEFORE DIPPING the slices, melt 1 tbsp. butter in a large skillet over medium heat.
Dip two stuffed slices into the egg mixture, turning to soak both sides and letting any excess batter drip back into the bowl.
TIP: You only need to let each side soak for a few seconds. Any longer than 5 makes the bread mushy.
Place the sides in a skillet and cook for 2-3 minutes per side, until golden brown. Use a spatula to transfer the toasts to a warm plate.
Repeat to cook the remaining two stuffed slices.
Meanwhile, warm the maple syrup in a small saucepan over low heat for a few minutes.
TIP: The “cook’s notes” section mentions that warmed marmalade can be used to replace the maple syrup.
NOTE: I misread the instructions for this step and cooked all four slices at once. To fix the uneven browning, I flipped the lighter parts to the middle of the pan for about 20 seconds after cooking each side.
NOTE: To save on dishes, I chose to not warm my syrup.
Top the toast with strawberries (and/or confectioners’ sugar), drizzle with the maple syrup, and serve.
Overall, this recipe has one thing really working against it: the vanilla extract.
Personally, I found the filling to be inedible with 2 tsp. of vanilla extract in the mascarpone mixture. The alcohol in the extract doesn’t have enough time to cook out and leaves everything with a distinctly alcoholic taste.
This would be fine if other flavours used in the recipe complimented the taste of the alcohol or if the taste was expected (like an alcoholic french toast). Unfortunately, nothing here works with it and, being a breakfast food, it isn’t expected. So, it ends up overwhelming the toast and making it unappetizing.
My solution to this was to cut back the vanilla extract to ½ tsp. The taste was still a little strong, but there was an improvement. If you’re planning to make this at home, consider cutting the vanilla back even further, or try using vanilla bean instead to skip the alcohol entirely.
It’s also worth mentioning that the mascarpone makes these very rich. Interestingly, I found that the syrup and strawberries really helped cut the richness. You’re still only going to eat one though.
Finally, as mentioned in a previous step, although the structural integrity might be questionable with the sandwich method, it might be worth it just to skip spooning the mixture into the pockets. The mess it creates really makes you wonder if it’s worth it.
All in all, the unaltered recipe gets a 2.5/5, going up to 4/5 when the amount of vanilla extract is reduced. Still losing points for the remaining alcoholic taste and messy and needlessly difficult construction.
Happy Holidays, Everyone!
I was looking through my holiday stuff and realized I never shared this picture from last year’s Heroes’ Feast Gingerbread Showcase!
This style of cookie picture, with the dusting of powdered sugar in the background, has always been a personal favourite of mine. I’m so happy that I got to try it out for myself and that it turned out so well!
Pumpkin Shaped Dinner Rolls
"On Halloween night, the Great Pumpkin rises from his pumpkin patch and flies through the air with his bag of toys to [give to] all the children." - Linus, It’s The Great Pumpkin, Charlie Brown!
Happy Halloween everyone! I’ve been a huge fan of Charlie Brown for as long as I can remember. Every year, my family watches the specials on TV and I must have read each volume in my grandmother’s massive collection at least three times.
So, when I saw this tumblr post late last year, I knew exactly what I wanted to make for Halloween this year… but with a twist! After some trial and error, I’ve found a way to add cinnamon/pumpkin spice sugar to these rolls while avoiding a massive pocket of it.
So, grab your fall-themed drink of choice and check out below for how to make a batch of these delicious pull-apart dinner rolls for yourself! The great pumpkin may just pay you a visit for your troubles…
(Based on the post by Chef John from All Recipes and the tumblr post linked above.)
Prep: 20 mins Cook: 3 hrs Total: 3 hrs 20 mins
Ingredients:
1 cup (240 ml) milk, warm
1 packet (2 ½ tsp, 6.5 g) active dry yeast
1 tbsp. (15 ml) honey
4 tbsp. (57 g) butter, melted
1 tsp (6 g) salt
2 ¾ cup (345 g) all-purpose flour, plus ¼ cup (30 g) more for dusting
Kitchen string cut into 12 32-inch long pieces
Vegetable oil
Pour in the warm milk, yeast, honey, and butter into a large bowl and stir to combine (top-left).
Next, add the salt and the 2 ¾ cups of flour. Using a wooden spoon, stir in the flour until a shaggy, sticky dough forms (top-right).
Turn the sticky dough out onto a clean, lightly floured work surface and knead the dough until it becomes smooth, elastic, and is no longer sticky, about 10 minutes.
Form the dough into a rough ball shape by tucking in the sides. Lightly coat a medium or large bowl with vegetable oil and transfer the dough seam-side down (top-left).
Cover the bowl with lightly greased plastic wrap or a dish cloth and let rise until the dough has doubled in size, about 1 ½ hours (top-right).
Meanwhile, prepare two baking trays with parchment paper or reusable silicon liners.
TIP: I found that only about 3 tsp (8 g) of the reserved dusting flour spread out onto the board was needed to keep the dough workable without the buns becoming dense.
TIP: Remember from the video, you’ll know the dough has been kneaded enough when it springs back after being lightly pressed and you can stretch out a piece the dough like a windowpane without it ripping. The windowpane should also be able to support the weight of the rest of the piece of dough without ripping.
Once the dough has doubled in size, turn it out onto your clean work surface and knead it a few times to bring it back together.
Next, either cut the dough in half and divide each half into six even wedges or divide the dough into 50g - 55g portions using a kitchen scale.
Knead each portion a little and then pull in the edges of the dough to create a ball (like the big dough ball). Secure the its shape by placing the ball seam-side down on the work surface and gently rolling it with the palm of a clawed hand, for about 10 seconds.
Once the smaller dough balls have been formed, place them seam-side down on the prepared baking tray, cover, and let rest for 15 minutes.
Meanwhile, place the pieces of kitchen string in bowl and toss them with a generous amount of vegetable oil.
NOTE: Do not move onto the next step without this first rest. The dough will expand way too much around the string if you wrap it immediately.
Optional addition to this step:
If you’d would like slightly sweeter rolls to dip in coffee or tea, you can add some cinnamon/pumpkin spice sugar after kneading the measured portions and before shaping the rolls.
First, roll the dough flat and spread ~⅛ tsp. of the sugar mixture on one half (top left). Then, fold in half so the sugar mixture is covered and spread another ~⅛ tsp. on half of the folded dough (top right).
Fold in half again and follow the shaping instructions above to seal the rolls.
NOTE: If you put ¼ tsp. of the sugar mixture in the middle of the rolled dough and shape it from there, the mixture will not be evenly distributed throughout the dough - you’ll just get a dry sugar bomb in the middle of the roll.
After letting them rest, working one roll at a time, place the end of one piece of string on the seam-side of the roll with enough of an overhang to tie a double knot latter, ~2 inches (5 cm).
Wrap the string around the dough so eight sections are created. Unlike the tumblr video in the intro, I wrap the string around the dough in one motion (no crisscrossing or twisting strings).
The string should be secure but loose enough that it isn’t pressing much on the dough before the knot is tied.
Once wrapped, double knot the string so there is enough pressure to form small indents and return the roll to the baking tray knot-side down (which should also be seam-side down).
Cover and let rest for an additional 30 minutes. Preheat the oven to 375॰F (190॰C) with the oven rack in the middle of the oven.
TIP: Any adjustments to the placement of the string should be made before the knot is tied. The string is virtually unmovable at that point.
TIP: If you’re choosing to add the sugar mixture, set a 15 minute timer once you’ve shaped the first roll. Depending on how long it takes to get through all the dough, you may be able to start wrapping the string around the rolls as soon as you finish shaping the last one.
Sift a little bit of flour on top of each roll (top left).
Bake until the rolls have lightly browned and sound hollow when knocked, about 20 to 25 mins (top right).
Once the rolls have cooled enough to handle, cut the strings off of each roll from the bottom. Slowly and carefully unwrap each roll, removing any strands of string that get stuck.
NOTE: It might have been the string I was using, but I found a lot of little strands were left behind as I unwrapped the rolls. The best solution for this I found was:
Not to wring out any of the vegetable oil from the string when I took it from the bowl and,
Have my finger directly behind the string as it slowly peeled away from the roll to help all the little strands come off.
You’ll probably still need to go in an remove some from where the knot was tied, but this should get rid of most of them.
Finally, cut one or two cinnamon sticks into ¾ inch (2 cm) pieces and press one into the tops of each roll to create the stems.
TIP: To cut the cinnamon sticks, use a steak knife to make a small groove and then snap them at that mark. It’ll really save the durability of your knives. Use long sawing motions instead of short ones.
Voilà, your very own pumpkin dinner rolls! Overall, I would give these a 4.5/5 for the regular ones and a 4/5 for the sugar mixture ones - not because of the taste, but for the process.
Cutting the string, soaking them in oil, plus the wrapping, tying, and unwrapping nearly drove me insane each time. I would recommend making these, especially the sugar mixture ones, with a friend. The extra hands (and jokes) will go a long way.
In the end, although they were a little awkward to make, they were definitely a fun way to get into the spirit of the season (and flex on everyone /j)!
Meal’s End
“[...] this refreshing dish is quick to concoct and easy to serve by the bowlful, requiring no baking. While there are subtle variations of “meal’s end” based on region and culture, the version with chopped persimmon or plum in lieu of field berries is quite seasonal and thus recommended.” - Heroes’ Feast, p. 79
Honestly, I'm going to start calling the whipped heavy cream, greek yogurt, vanilla extract combo that creates the base of Meal’s End “better whipped cream”. The rich sweetness of the cream and vanilla is both enhanced and offset by the addition of the greek yogurt in a way I still struggle to describe.
To make it even better, because the meringues melt quickly in your mouth, they add fantastic texture while not disturbing the overall smoothness of the dessert!
Rich without being heavy, Meal’s End from Heroes’ Feast is the perfect light dessert to have after any meal!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep: 10 mins Cook: 10 mins Total: 20 mins
Ingredients - serves 4 parfait glasses:
3 cups (430 g) fresh strawberries, rinsed and hulled (or a mix of berries)
Sugar as needed
1 ⅓ cups (315 ml) heavy cream
⅓ cup (80 ml) plain Greek yogurt (preferably whole milk) or crème fraîche*
¼ tsp. (1 ml) pure vanilla extract
2 ounces package (50 g/half the package shown) or homemade cocoa or vanilla meringues, coarsely crumbled (about 1 ⅓ cups)
* I used 2% plain Greek yogurt.
Coarsely chop 2 cups of the strawberries. In a bowl, mix the chopped strawberries with sugar to taste. (top-left bowl)
Slice or quarter the remaining 1 cup berries. In a small bowl, mix these strawberries with sugar to taste. (top-right bowl)
Using an electric or handheld whisk, beat the heavy whipping cream until it is softly whipped, adding 1 tbsp. of sugar once the cream has thickened.
This will take 1 to 1 ½ minutes with a stand mixer at high speed.
TIP: To make the cream whisk faster, put the bowl you are using in the fridge or freezer for 10 minutes until chilled. Also, keep the cream cold in the fridge until you’re ready to whip it.
Fold in the yogurt and vanilla just until blended.
Fold in the chopped berries and crumbled meringues.
Divide the mixture among four serving dishes, top with the sliced berries, and serve all at once.
NOTE: Time is not kind to the texture of the meringues. Serve Meal’s End immediately after making it. However, leftovers can be kept covered in the fridge and eaten later.
Overall, I would give this recipe a 5/5. Like I said in the intro, the meringues and berries compliment the smoothness and incredible flavour of the whipped cream mixture perfectly!
I would highly recommend eating this after a fish dinner, but it’s also a great dessert after heavier foods like steak.
Although eating it immediately after making will preserve the texture of the meringues, save any leftovers you’ve got from this! The flavour of the meringues will combine with the whipped cream and make a delicious dessert later too!
2021 Tumblr Year In Review
For auld lang syne, my dear For auld lang syne We'll tak a cup o' kindness yet For auld lang syne
- Auld Lang Syne, Dougie MacLean
First year actively making content on the internet and it’s been a lot of fun so far! I’ve definitely learned a lot and would like to think I’ve improved since I started haha
According to Tumblr, my two most popular tags were #homecooking and #heroes’ feast!
As for posts, my top five are:
The Ultimate Sausage Pasta
Hand Pies (including small, snackable pies!) from Heroes’ Feast
Baked Feta Wrap
Hot Cocoa Broth from Heroes’ Feast
Soul Cakes and Halloween Costumes
The “slogan” I chose for 2022 is: Gaslight, Gatekeep, Girlboss
Holiday Wrap-Up 2021
“Can we eat the house yet?” - my dad waiting for me to take this picture
Just a quick index of all the holiday treats I made this December, both from Heroes’ Feast and my own kitchen!
Dec 5th - Cranberry-Banana Muffins!
Dec 5th - Earl Grey Cookies!
Dec 15th - Gingerbread from Heroes’ Feast! Check out the Showcase winners HERE
Dec 19th - Hot Cocoa Broth from Heroes’ Feast!
LAST DAY TO VOTE in the unofficial 2021 Heroes’ Feast Gingerbread Showcase ft. myself, @afinickyguide , Luboffin_ , and Samantha Nahra!!!
VOTE: https://www.surveymonkey.com/r/LHFG8PD
Winners will be announced the 24th at 3pm EST!
Homely Halfling House (Gringerbread)
“A traditional treat served in the waning light of the month of Sunsebb in Greyhawk, this style of gingerbread man memorializes a legend about the ancient ruins of Castle Greyhawk.”- Heroes’ Feast, p. 43
Here’s my entry for the unofficial 2021 Heroes’ Feast Gingerbread Showcase that I’m participating in with:
@afinickyguide
Samantha Nahra
Luboffin_ (Luna)
Check out their gingerbread houses and use this Survey Monkey link to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD
As the chilly winds descend on Fearûn, there’s nothing more comforting to a halfling than cozying up in their house by the fireplace with their favourite book and a steaming cup of cocoa broth.
So, as we all settle in for the winter months ahead, bring some cozy warmth and joy to your holiday season and create your own halfling house!
Spiced without being overbearing, these cookies are a great dessert to serve with coffee or hot chocolate, or pack them in a cookie bundle with some Earl Grey cookies and Banana-Cranberry muffins!
Remember to vote for your favourite house using the Survey Monkey link!
Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Keep reading
Here are the cookies I made with the scraps leftover from the house I made for the Gingerbread Showcase (VOTE) ft. myself, @afinickyguide , Luboffin_ , and Samantha Nahra!
I really love how these turned out, especially the reindeer! I think I just found my new Seasonally Appropriate(tm) profile picture
Also, the hot chocolate shown here is the Hot Cocoa Broth from Heroes’ Feast if you’d like to try it for yourself!
Hot Cocoa Broth
“Rumored to be the result when a Halfling mage cast wish to find the perfect fireside beverage, this salty, sweet, and spicy cocoa creation tickles every part of the soul.“ - Heroes’ Feast, p. 188
There’s nothing quite as special as a steaming cup of hot chocolate after an afternoon at the skating rink. Rich and warm - it’s the perfect drink to bring life back to freezing fingers and toes.
Full of chocolaty-deliciousness and a kick of cinnamon, the Hot Cocoa Broth from Heroes’ Feast is like having a Starbucks hot chocolate at home at a fraction of the cost (plus you don’t have to trudge through the snow to get it)!
If you’re looking for a snack to go with it, try out some Gingerbread cookies, Earl Grey cookies, or Cranberry-Banana muffins!
And don’t forget to VOTE in the unofficial 2021 Heroes’ Feast Gingerbread showcase! The winner will be announced on December 24th!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep: 5 mins Cook: 15 mins Overall: 20 mins
Ingredients*:
½ cup (50 g) unsweetened cocoa powder, preferably Dutch-processed
½ cup (50 g) packed light brown sugar, or to taste
¾ tsp. (2 g) ground cinnamon
½ tsp. (1 g) ground cardamom
pinch of kosher salt
1 cup (240 ml) water
2 ½ cups (600 ml) whole milk
1 tsp. (5 ml) pure vanilla extract
1 ½ cups (360 ml) espresso or very strong black coffee, hot**
* Makes enough for 4 servings.
** For strong coffee, use the same amount of coffee grounds and half the amount of water.
In a medium saucepan over medium heat, whisk together cocoa powder, brown sugar, cinnamon, cardamom, salt, and water until smooth.
Bring the mixture to a simmer and cook, stirring constantly, for about 2 minutes, making sure the whisk gets to the edges of the pan.
Whisk in the milk and bring to a simmer (do not boil), whisking frequently, about 10 minutes.
The goal here is to scald the milk - keeping the temperature between 180℉ (82℃) and 185℉ (85℃). I used an instant-read thermometer to keep an eye on the temp.
I kept the heat on medium until the thermometer read 180℉ (82℃) and then turned the heat down to medium-low to try to keep the temperature around there until 10 minutes had passed.
If you don’t have a thermometer, you can tell the milk has scalded when frothy bubbles form at the edges of the pan without whisking.
After scalding the milk, whisk in the espresso or strong coffee and vanilla. Taste and adjust the sweetness level with additional brown sugar, if needed. Divide evenly among 4 mugs.
If you want to add whipped cream on top, consider making your own!
Overall, I would give this recipe a 5/5. The base hot chocolate recipe is rich with dark chocolate and easy to adjust to make sweeter if needed. Also, the cardamom and cinnamon add a really awesome flavour - it really is like having your own specialty drink at home!
Homely Halfling House (Gringerbread)
“A traditional treat served in the waning light of the month of Sunsebb in Greyhawk, this style of gingerbread man memorializes a legend about the ancient ruins of Castle Greyhawk.”- Heroes’ Feast, p. 43
Here’s my entry for the unofficial 2021 Heroes’ Feast Gingerbread Showcase that I’m participating in with:
@afinickyguide
Samantha Nahra
Luboffin_ (Luna)
Check out their gingerbread houses and use this Survey Monkey link to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD
As the chilly winds descend on Fearûn, there’s nothing more comforting to a halfling than cozying up in their house by the fireplace with their favourite book and a steaming cup of cocoa broth.
So, as we all settle in for the winter months ahead, bring some cozy warmth and joy to your holiday season and create your own halfling house!
Spiced without being overbearing, these cookies are a great dessert to serve with coffee or hot chocolate, or pack them in a cookie bundle with some Earl Grey cookies and Banana-Cranberry muffins!
Remember to vote for your favourite house using the Survey Monkey link!
Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep: 10 mins Cook: 2 hours 15 mins* Overall: 2 hours 25 mins
* Includes time for dough to chill
Ingredients for the dough:
3 cups (375 g) all-purpose flour
¾ cup (75 g) dark brown sugar
1 tbsp. (8 g) ground ginger
2 tsp. (6 g) ground cinnamon
¾ tsp. (5 g) baking soda
¾ tsp. (4 g) kosher salt
¾ tsp. (2 g) dried mustard powder
½ tsp. (1 g) freshly grated nutmeg
⅛ tsp. (.3 g) ground cloves
12 tbsp. (170 g) unsalted butter, melted and cooled
⅔ cup (160 ml) unsulphured molasses (not blackstrap)
3 tbsp. (44 ml) whole milk
½ tsp. (3 ml) pure vanilla extract
Ingredients for decorations:
1 ⅓ cup (175 g) confectioners’ sugar
1 egg white
¼ tsp. (2 ml) pure vanilla extract
kosher salt
In a food processor, combine flour, brown sugar, ginger, cinnamon, baking soda, salt, mustard powder, nutmeg, and cloves. Pulse several times to mix.
Then, add the melted butter, molasses, milk, and vanilla and process until the ingredients form a dough with no remaining streaks of flour, 15 to 30 seconds, stopping to scrape down the sides of the dough as necessary. (Picture 1) )
Lightly dust a work surface with flour, scrape the dough onto it, and knead briefly until the dough forks a cohesive ball. (Picture 2) )
Divide the dough in half, and flatten each half into a disk ~¾- to 1-inch thick. (Picture 3) )
Wrap each half in cling film and allow to chill in the fridge for one hour or up to 24 hours. (Picture 4) )
Preheat the oven to 350F (177 C) with the racks in the upper-middle and lower-middle of the oven. Line two large baking sheets with parchment paper.
Making regular gingerbread cookies
Unwrap one of the dough disks and lay it between two pieces of parchment paper on your work surface. Roll out the dough until it’s roughly 11-inches (28 cm) in diameter and ¼–inches (0.5 cm) thick. (Picture 1) )
Cut out as many cookies as possible using your cookie cutter of choice. You’ll get more than I did here since I used the dough scraps from the house. Heroes’ Feast used a 3 ½-inch (1.3 cm) gingerbread man cookie cutter for all of theirs. (Picture 2) )
Peel away the dough scraps so that all you have left is the shapes. The dough is super sticky and a nightmare to transfer. The easiest way that I found to transfer the cookies was to cut out the parchment around each cookie (Picture 3) ) and use it to flip the cookies onto the baking sheet.
Once the cookies have been transferred, peel away the parchment. (Picture 4) )
Making a gingerbread house
Roll out the dough the same way you would for the gingerbread cookies. (Picture 1) )
Next, trace any shapes you want to use for the house onto parchment paper and cut them out with a sharp knife. Do not lay down regular paper as the stencil for the cookies - the dough is way too sticky and makes it a nightmare to peel off.
To get the right dimensions for the house, I first traced out the shapes with a ruler onto graph paper and cut them out to use as stencils for the parchment shapes. (Picture 2) )
Peel off the parchment paper stencils and cut out the bottom parchment piece the same way you would if making regular gingerbread cookies (previous step). Use the cut out parchment to flip the shapes onto the baking sheet. Once transferred, peel away the parchment (Picture 3) ).
Dimensions
Front and Back: 5-inches (13 cm) base, 2.5-inches (6.5 cm) wall height, 3.5-inches (9 cm) diagonal for the roof
Side Walls: 6-inches (15 cm) base, 2.5-inches (6.5 cm) wall height
Roof*: 7.5-inches (19 cm) length, 4-inches (10 cm) width
* Meant to hang over the edge of the front, side, and back pieces.
Making a 3D Christmas tree
To decorate the house, I really wanted to make a 3D tree. To attempt this, I cut out two trees and created small slits to allow them to slide together.
Making regular gingerbread cookies
Bake each tray of cookies until they begin to set and the edges and are slightly puffed, about 9-11 minutes, rotating the pans 180 degrees and switching racks halfway through baking.
Cool the cookies on the sheet for 10 minutes, then transfer to a wire rack to cool completely before decorating. (Picture 1) )
You won’t be able to cook all of the cookies on two baking sheets. Make sure to let the baking sheets cool before loading them with more cookies.
Making a gingerbread house
Since these cookies were so much larger than their cut-out cousins, I left them in the oven about 5-6 minutes longer.
I also left them to cool on the rack for a few hours to harden up a bit so they wouldn’t be as flexible when building the house.
Like if you’re making regular cookies, you won’t be able to cook all of the cookies on two baking sheets if you’re using up the scraps from cutting out the gingerbread house shapes. Make sure to let the baking sheets cool before loading them with more cookies.
Decorations
For the frosting, add the confectioner’s sugar, egg white, vanilla, a pinch of salt, and 1 tbsp. water to a stand mixer fitted with a whisk attachment and beat on medium-low until combined, about 1 minute.
Adjust the speed to medium-high and beat until glossy, soft peaks form, 2 to 3 minutes, stopping to scrape down the bowl as necessary. (Picture 2) )
For decorations, Heroes’ Feast uses chopped up walnuts and currants. I wanted to make a wreath for the house, so I used chopped pistachios instead. (Picture 3) )
Using baking soda in gingerbread cookies is great when making cookies that you don’t need to retain their original shape too much. But, it’s a bit of a pain when trying to make a gingerbread house.
After doing some sleuthing on Sally’s Baking Addiction, it looks like the best thing to do for gingerbread houses is cut the amount of baking soda used by ¾.
To fix my cookie-spreading problem post-baking and make everything a bit more manageable, I started by re-cutting out the slits I had made in the 3D tree before baking. (Pictures 1) and 2) ).
Next, I used the graph paper stencils I had made as guides to trim the cookies back to their original dimensions. (Pictures 3) and 4) ).
In hindsight, to save myself from the gingerbread crumb apocalypse, I would have trimmed them before I let them harden for a few hours.
To decorate the house, I used these Wilton products:
#16 decorating tip (open star)
#2 decorating tip (round)
4 piece, quick twist coupler system
16-inch featherweight decorating bag
To start, I used the #16 tip to pipe a line of frosting onto the base of one of the front/back walls and attached it to the serving platter. Then, I piped icing along one of the long and short edges of the side walls and attached them to the serving platter and front wall. (Picture 1) )
I attached the back wall by piping icing along its base and inside edges and securing it to the serving platter and side walls. (Picture 2) )
Because the roof was pretty heavy and I didn’t want it to fall, I tried to attach it extra securely by piping icing onto the slanted edges of the roof and one of the long walls while also piping icing onto the edges of the roof where it would attach in those places. (Picture 3) )
I wanted the roof to overhang on the front and back of the house, but since I hadn’t accounted for the extra length on the sides from the width of the front and back walls, they were actually a bit short*. I used scraps from cutting the gingerbread back into shape to pad the edges. (Picture 4) )
* The dimensions provided in a previous section take this extra width into consideration.
To clean up the “structural frosting” of the house a little bit, I used the #16 tip to add little dots of frosting along seams and a line of frosting connecting the two halves of the roof. (Picture 1) )
After, I switched out the the #16 tip for the #2 tip and used it to pipe on the shingles. (Picture 2) )
Again, I used the #2 tip to pipe on windows and a door. (Picture 3) )
Finally, I used frosting to attach little pieces of pistachios to create a wreath and put together the 3D tree - it stands on its own! :D (Picture 4) )
Overall, I would give this recipe a 5/5. Not only are the cookies well spiced without being overbearing, you can also have a lot of fun and be creative with it!
If you’re making regular gingerbread cookies, they come out really nice - crunchy on the edges and soft on the inside!
For making a gingerbread house, all I would change would be to lower the baking soda by ¾ to not have them spread out as much and use crusting buttercream frosting instead of royal icing. But that’s just because I like buttercream more.
I highly suggest using this recipe and trying to make your own gingerbread house with friends! It’s a lot of fun and you get to eat it afterwards - win-win!
Happy Holidays everyone and thanks again to:
@afinickyguide
Samantha Nahra
Luboffin (Luna)
For participating in this years unofficial showcase - this couldn’t have happened without you all! <3
Check out their gingerbread houses and use this Survey Monkey link to to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD
Earl Grey Cookies
“[...] a combination of shortbread and jam thumbprint cookies, made all the more interesting by the addition of tea - something different for a cookie exchange, or package them with a fancy cup and extra tea as a gift.” - ~mystery book~, p. 227
Sugar cookies are a staple of the holiday season. Whether decorated with frosting, cut into festive shapes, or sprinkled with powdered sugar, they are the go-to cookie for gifting!
When I first decided to try this version of sugar cookie, I wasn’t sure what to expect. But, I figured I’d give them a shot since it uses my favourite tea. In the end? Best. Decision. EVER! I’ve made them for myself and friends in past holiday seasons and I constantly get asked for the recipe and/or when I’ll be making more (the answer is always December, guys).
Like the Soul Cakes marking the overlap of four different holidays at the end of October, these cookies offer a twist on the traditional treats served this time of year.
Consider baking them with the Cranberry Banana Muffins to really spice up the holiday season!
EDIT: Now with extra tips!
(This recipe is an adaptation from a cookbook my grandmother has tucked away. However, I don’t have the title of the book and I can’t find her copy anymore so it’s of ~mystery origin~.)
Prep: 5 mins Cook: 45 mins Total: 50 mins
Ingredients*:
1 cup (227 g) butter, softened
⅔ cup (138 g) granulated sugar
1 egg
1 tsp. (5 mL) vanilla extractñ
2 ½ cups (313 g) all-purpose flour
1 tbsp. (6 g) Earl Grey tea leaves
¼ tsp. (0.5 g) kosher salt
½ cup (320 g) apricot jam or marmalade**
*Makes enough for about 3 dozen cookies.
** Be careful when selecting your brand of jam (both for these cookies and in general). Ingredients on labels are listed from greatest amount to least - so try to pick one that has apricots as the first ingredient instead of sugar!
First, preheat the oven to convection bake at 325℉ (160℃) [or 350℉ (177℃) if using a conventional oven].
Then, in a large bowl, cream together the butter and sugar until light (top-left).
Beat in the egg and vanilla (top-right).
In a separate bowl, whisk together the flour, tea, and salt.
Add the flour mixture to the butter mixture and stir until just combined.
Roll the cookies into 1 tbsp. (about 1-inch or 2.5 cm) balls and place them on two large, parchment-lined baking sheets.
TIP: To get all of the cookies a uniform size, I level off a 1 tbsp. measuring spoon with dough, then roll them.
Dip the end of a wooden spoon about ⅜ th of an inch (1 cm) in diameter into flour and make indentations in the center of each cookie.
Fill each indentation with a generous ¼ tsp. of jam or marmalade.
Convection bake in the oven for 16 - 18 minutes [or the same amount of time, rotating the pan halfway through, if using a conventional oven], or until they start to turn a light golden.
Remove from oven and let cool on wire racks.
Overall, I would give these cookies a 5/5. The mild sweetness from the earl grey mixed with the sweetness of the jam produces such a unique flavour without being overwhelming. Not to mention that snacking on them creates this holiday/Christmas-y vibe that’s hard to describe.
As mentioned in the intro, I’ve made these for my friends in the past and they’re a massive hit. Because they look so different from traditional holiday sugar cookies but fit so well with the season, they become a really unique treat to give to friends and family!
Cranberry Banana Muffins
“The tang of the cranberries is softened by the subtleness of the banana and the hint of nutmeg in this recipe.” - ~mystery book~, p. 218
For holiday cookies, our minds usually go to sugar cookies, gingerbread, and maybe the odd biscotti thrown in for fun. But, if you’re looking for a change up in your typical festive treats, look no further than these delicious cranberry banana muffins!
The sharpness of the cranberries is tamed by the accompanying ingredients and substituting the regular milk for coconut milk adds a whole new dimension of flavour. Not only that, but the grated nutmeg and orange zest makes your whole kitchen smell like instant Christmas while baking!
Consider baking these with the Earl Grey Cookies for an additional change up!
(This recipe is an adaptation from a cookbook my grandmother has tucked away. However, I don’t have the title of the book and I can’t find her copy anymore so it’s of ~mystery origin~.)
Prep: 15 mins Cook: 1h Overall: 1h 15 mins
Ingredients*:
2 ripe bananas
1 cup (200 g) granulated sugar
2 eggs
1 ½ cups (350 ml) coconut milk**
⅔ cup (151 g) butter, melted
2 tbsp. grated orange zest (about 1 large orange)
4 cups all-purpose flour
2 tbsp. baking powder
1 tsp. ground nutmeg
1 tsp. kosher salt
3 cups (330 g) fresh or frozen cranberries
* Makes enough for 24 large size muffins. You can make 12 muffins by halving all of the ingredients, but you’ll have to waste half a can of coconut milk.
** Use both the coconut cream and milk from the can. Freely replace the coconut milk with regular milk if you need to.
First, preheat the oven to 400℉ (204℃) and either grease, or use large muffin cups to line two muffin pans.
Then, in a large bowl, mash the bananas.
Add the sugar, eggs, coconut milk, melted butter, and orange zest and stir to combine well.
TIP: When measuring the coconut milk, pour the whole can into a glass measuring cup. Use a fork to whisk together the cream and milk until it’s mostly combined. Then, use a slotted spoon to remove any remaining larger cream pieces from the measuring cup. This should get you to ~1 ½ cups (350 ml) of coconut milk.
In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt.
Add the dry ingredients to the liquid ingredients and stir until the batter is just moistened.
Before adding the cranberries, sprinkle ~1 tsp. flour over the cranberries and stir gently to coat (top-left). This will prevent the cranberries from sinking to the bottom of the muffins as they cook.
Gently fold the cranberries into the batter.
Spoon enough batter to fill each muffin cup about ¾ of the way full (top-left).
Bake for 20 to 23 minutes, rotating the pans 180 degrees halfway through, or until the tops turn golden brown and a tester inserted in the center comes out clean (top-right).
Allow the muffins to cool in the pan for 5 minutes before removing to a wire rack.
Serve warm or at room temperature.
Overall, I would give these muffins a 5/5. These are AMAZING when served warm with salted butter! I wanted to try something a little different for holiday cookies a few years back and I’m so glad I gave these a go. The blend of flavours really brings home the holidays in a way you don’t expect.
I highly recommend using coconut milk instead of regular milk if it’s available to you; it provides such a depth and richness of flavour without making the muffin feel heavy. Also, although I haven’t tried it with almond milk yet, I imagine that would also yield some tasty results!
Heartlands Rose Apple and Blackberry Pie
“As the story goes, a hungry halfling returned from her hillside stroll with a heavy basket of crisp rose apples and plump blackberries. In typical indecisive halfling fashion, she couldn’t decide which to fill her pie with… so she chose both, and thus this legendary dessert was born.” - Heroes’ Feast, p. 139
As mentioned in a previous post, pie, the better version of cake, can take on many forms. With fall having wrapped up and given way to winter, it’s time to start scheduling Christmas parties and spending time with each other during the Holidays. So, why not dazzle partygoers by bringing in a slice (pun intended) of autumn with this apple and blackberry pie from Heroes’ Feast!
Although the original recipe is a little rough in construction, after some discussion for suggested changes, it holds together amazingly and makes sure that each bite, from the sweetness of the apples to the tartness of the blackberries, is worth the effort. This pie is also super great because it’s not overly sugary like most you’ll find at the store; using just enough while allowing the fruitiness of the filling to shine!
In this post, I’ll be breaking down the steps that were taken, for filling and crust, that help ensure that you end up with a stable pie instead of pie soup. In a rush? No worries, all changes are also summarized in the results section.
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep: 15 mins* Cook: 5 hours** Overall: 5 hours 15 mins
* Can take longer if making your own crust.
** Can vary based on your experience making pie, this is the high-end estimate with plenty of leeway time. To save time on the day of, make the apples and pie crust a day ahead and store them in the fridge. If not possible, try to make the pie crust a day ahead and cook the apples while the crust chills in the fridge in the pie plate (see recipe steps).
Ingredients*:
⅔ cup + 1 tbsp. (155 g) sugar
½ tsp. (3 g) cinnamon
3 tbsp. + 2 tsp. (23 g + 5 g) cornstarch**
kosher salt
3 ½ pounds (1,575 g) [about 6] baking apples, peeled, quartered, cored, and cut lengthwise into ¼-inch slices***
Pastry for 2 double-crust pies
12 ounces (340 g) blackberries, rinsed
1 tbsp. (5 ml) fresh lemon juice
1 ½ tbsp. (21 g) unsalted butter, cut into pieces
1 egg
Lightly sweetened whipped cream for serving (optional)
* Makes one 9-inch deep-dish pie. Here’s the pie dish I use.
** Because there’s a lot of liquid in the filling, I took A Finnicky Guide’s suggestion and added a little more cornstarch. I split the extra 2 tsps. (5 g) between the apples and blackberries.
*** For pies, you need to be careful with the apples you select. When choosing your apples, especially for a liquidy pie, it’s important to consider the amount of pectin (a natural “glue”) present in the apple. For the reasons listed in the linked article, I chose Granny Smith apples instead of those listed in Heroes’ Feast.
The first change to make is with how the apple filling is prepared. Cooking the apples on the stove, instead of in the microwave, will allow the juices released from the apples to have a caramel-like consistency instead of staying super watery. I adapted the method from King Arthur.
First, in a large pot, whisk together 1⁄3 cup of the sugar, the cinnamon, 1 tbsp. + 1 tsp. cornstarch, and ¼ tsp. salt. Add the apples and gently mix to combine.
Turn the heat to medium-low and allow the apples to warm up, about 10 minutes, stirring occasionally. Then, allow them to cook for an additional 10 minutes, stirring occasionally (top-left picture).
You’ll know they’re done when you can bend the slices without them breaking (top-right).
TIP: To get the apples all to a uniform size, I recommend using an apple corer. Here’s the one I use.
The second change to construction is with the pie crust. In order to prevent the liquid in the pie from infusing with the uncooked dough and turning it mushy, we’re going to firm up the bottom crust by blind-baking (partially cooking) it before adding the filling. To blind-bake, I’ve condensed the method from Sally’s Baking Addiction.
On a floured work surface, roll out the pie dough into a 12-inch (~30 cm) circle. Transfer it to a deep-dish pie plate and fit it in gently by lifting the edges of the dough as you gently press it into the bottom and sides of the pie dish. Leave ~1-inch overhang around the rim and trim the extra (picture 1) ). Do not dock (prick holes in) the bottom crust yet. Set it in the fridge to chill for 30 mins. Preheat the oven to 375℉ (190℃).
Next, crinkle up a piece of parchment paper large enough to cover the pie dough. Place it in the baking dish and weigh it down using ceramic pie beads, dried lentils, or dried beans. I used pinto beans. This will allow the crust to cook without bubbling at the bottom or shrinking too much away from the edges (picture 2) ).
Place the pie plate onto a baking sheet and put it in the preheated oven to cook for 15-16 minutes. Take it out and carefully remove the parchment paper with the weights. Dock the bottom crust with a fork and return it to the preheated oven, without the weights, until the crust begins to turn a golden brown, another 7-8 minutes. Remove again from oven and set aside (picture 3) ). Preheat the oven again - this time to 425℉ (218℃).
TIP: You can reuse your blind-baked beans/lentils for future pies! So feel free to store them in their own labeled container for use at another time.
While the bottom crust chills, whisk together ⅓ cup of the sugar, the remaining cornstarch, and a pinch of salt in a medium-sized bowl.
Add the blackberries and gently toss to coat. Then, add the lemon juice and gently fold until the sugar mixture is moistened and syrupy.
Since the blackberries will release their juice as they break down, to reduce the liquid content, remove 1 tbsp. of the syrup and discard.
For attaching the top crust to the partially-baked bottom crust, I followed Food52’s method.
To assemble the pie, start by spreading the blackberry mixture evenly over the bottom crust and scatter the butter pieces overtop (picture 1) ).
Strain the apples through a colander, catching the liquid in a bowl, and spoon them on top of the blackberries. Pour half of the reserved apple syrup over the apples (picture 2) - I added the apple syrup, I just took the picture too soon rip)
On a floured work surface, roll out dough into a 12-inch (~30 cm) circle and place it over the apple mixture. To seal the edges, start by folding the top crust under the overhanging bottom crust as much as possible without breaking the bottom crust. Then, use a fork to crimp the top and bottom layers together (picture 3) ).
Beat the egg with 1 tbsp. water and brush it over the top of the pie crust - including the edges. Sprinkle the remaining 1 tbsp. sugar evenly over the top. Place the pie into the oven preheated to 425℉ (218℃) (picture 4) ).
Bake the pie at 425℉ (218℃) until the top is light golden brown, about 25 minutes. Then adjust the heat to 375℉ (190℃), rotate the baking sheet 180 degrees, and continue baking until the crust is golden brown 25 to 30 minutes.
NOTE: I found my crust turned golden brown after 25 mins at 425℉ (218℃). I still adjusted the heat to 375℉ (190℃) and let it cook for the remaining time. However, I kept an eye on it to make sure it didn’t burn (it didn’t).
Remove pie from oven and baking sheet and allow to cool to room temperature on a wire rack, about 2 hours.
From the pictures above, you can see how changing up the steps in the construction helped with the structural integrity of the pie:
Using extra cornstarch allowed both fillings to thicken more while cooking, helping to create a distinct layer for the blackberry mixture (top-right);
Using Granny Smith apples allowed for the extra pectin in the apples to thicken the liquid on the stove and keep additional juices trapped inside the slices as they baked in the oven (also keeping the apples from drying out in the oven);
Cooking the apples on the stove gave the apple syrup a more caramel-consistency instead of staying watery;
Not only did blind-baking the bottom crust keep the vast majority of the liquid inside the pie as it cooked (top-left), but having an extra-crispy bottom crust allowed any pie kept as leftovers to have a distinct bottom crust instead of it becoming soggy;
Removing a little bit of the syrup from the blackberry mixture allowed the blackberry syrup to become less soupy and thicken into its own distinct layer (top-right).
Tl;dr: to recap what improved the construction of the pie:
Use a little extra cornstarch. Not much, just an extra tsp. (3 g) per filling will do.
Choose the right apples for the job. You want to make sure the ones you choose have enough pectin to keep in most of their juices. Solution: use Granny Smith.
Cook the apples on the stovetop. Using the stovetop allows for the juices released from the apples to have a caramel consistency instead of staying watery.
Blind bake the bottom crust. To keep the liquids from infusing with the bottom crust, partially bake the bottom crust using the listed method.
Remove 1 tbsp. of liquid from the blackberries. They have plenty of liquids to start and will produce more when they start to break down.
Overall, I would give this pie a 5/5 after the modifications to construction. The sweetness from the apples and the tartness from the blackberries really work to bring this together in the best way.
As mentioned in the intro, I really appreciate the fact that there is very little sugar added. Not only does it let the filling stand out on it’s own, but it also makes the pie enjoyable to those who don’t have as much of a sweet tooth.
Soul Cakes and Halloween Costumes
“Double, double toil and trouble; fire burn and cauldron bubble” - Witches’ Speech, Macbeth
End of October and early November is an interesting time of year. Marking the end of the harvest season, October 31st - November 2nd share four separate holidays:
Halloween on the 31st;
All-Saints Day on the 1st; and
All-Souls Day and Samhain on the 2nd.
For such an interesting time of year, it’s no wonder that recipes have appeared across time to commemorate each occasion.
Traditionally baked to celebrate All-Souls Day, Soul Cakes are sugar-cookie-esque spiced cookies (or biscuits) that are made with none of the vanilla extract, baking powder, or baking soda that we’re used to seeing in modern recipes. Rather, they rely on their interesting blend of spices to treat your taste buds!
If you’re looking for something to keep the Halloween season going at school or work even after the holiday has passed, bring in these cookies to snack on!
Have a safe and happy Halloween/ All-Saints Day/ All-Souls Day/ Samhain everyone!
P.S: The fox in the picture is named Elphaba!
(Adapted from Helen Best-Shaw’s Fuss Free Flavours and Cooking Journey Blog)
Prep: 10 mins Cook: 30 mins Overall: 40 mins
Ingredients*:
¼ cup + 3 tbsp. (100 g) unsalted butter, softened
½ cup (100 g) packed light brown sugar
2 egg yolks
2 cups (250 g) all-purpose flour
1 pinch saffron or ground turmeric (for colour)
1 tsp. (2 g) all-spice
½ tsp. mixed spice**
2 ½ tbs. (35 ml) milk
50 g raisins***
* Makes enough for 15-18 2-inch (5 cm) diameter cookies or 24-27 ~2.6-inch (6.6 cm) diameter cookies.
** Mixed spice is a spice blend that includes cinnamon, coriander seed, caraway, nutmeg, ginger, ground cloves, and caraway. I don’t have access to this blend so I added ¼ tsp. cinnamon, nutmeg, ginger, and cloves individually to make ½ tsp..
*** I didn’t have any regular raisins so I substituted for golden raisins.
To start, preheat the oven to 360℉ (180℃) and line a large baking sheet with parchment paper.
Next, in a large bowl, cream together the butter and sugar.
Then, whisk in the egg yolks.
Add flour, all-spice, mixed spice, and milk and stir until the dough holds together.
After, stir in the raisins until they are well distributed.
Turn out the dough onto a floured surface and roll it out to about o.6-inch (¼ cm) thickness. Then, cut the dough in circles using a cookie cutter.
Recombine and re-roll any dough scraps to get the most cookies possible!
Place the dough circles on the parchment-lined baking sheet - leaving space between each cookie. Cut a plus-sign (or cross) shape on each cookie (adding the raisin is optional).
Bake on the middle oven rack for 15-20 mins - rotating the pan halfway through - until they are golden brown. Let them cool on the baking sheet for a few minutes then transfer them to a wire rack to cool for 10 minutes before serving.
Overall, I would give this recipe a 5/5. The spices used in the cookies made for a different and delicious spin on the sugary cookies we’re used to nowadays. I had a lot of fun diving into this medieval British treat and hope to try more in the future!
Happy Halloween/All-Saints Day/ All-Souls Day/ Samhain!
Halfling Oatmeal Sweet Nibbles
“Dense with oats, chocolate chips, and butterscotch, these diminutive cookies are perfect for halfling hands… and the stomachs of everyone.”- Heroes’ Feast, p. 128
Whether you’re looking to make tasty treats for yourself or something sweet for a bake sale - cookies are the ultimate go-to. With so much deliciousness packed into something that’s simple to make, they’re the perfect choice!
The chocolate-butterscotch chip cookies from Heroes’ Feast will knock your socks off when you try them! Served at room temperature, these little guys are the perfect combination of crunchy on the outside and soft, chocolaty goodness on the inside.
They’re also the perfect addition to any lunchbox! Their small size makes them easy to nibble on and easier to share! So, why not impress friends, both old and new, with a batch of these bad boys? They’re sure to be a hit!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep Time: 5 mins Cook Time: 55 mins Overall: 60 mins
For the ingredients*:
1 ½ cups (190 g) all-purpose flour
2 cups (180 g) rolled oats
1 tsp. (1.25 g) baking soda
½ tsp. (3 g) kosher salt
1 ½ cups (255 g) packed light brown sugar
1 cup (128 g) unsalted butter, at room temperature
1 egg, beaten
2 tsp. (10 ml) pure vanilla extract
1 cup (150 g) semisweet chocolate chips
1 cup (150 g) butterscotch chips
* Heroes’ Feast says that this makes ~45 cookies. I made 40.
First, I preheated the oven to 350℉ (177℃) and lined two large baking trays with parchment paper. You’re going to be baking 2 trays at a time, so move both of your oven racks to the middle of the oven (one in one set of grooves and the other directly below it). It will look like a tight space, but the tray and cookies will fit!
Next, I whisked together the flour, rolled oats, baking soda, and kosher salt in a bowl.
In a large bowl, I started by beating the butter and brown sugar until well combined (upper-left). Then, I added the egg and vanilla extract and whisked until smooth (upper-right).
Once the wet ingredients were combined, I stirred in the dry ingredients (upper-left). Then, added the chocolate and butterscotch chips and mixed until they were well-distributed (upper-right).
To bake the cookies, I scooped rounded tablespoons of batter and placed each one on the baking tray 2 inches apart (upper-left). I baked them for 15 minutes, rotating the positions of the pans halfway through.
Heroes’ Feast advises that smaller cookies will take less time to cook and that reusing trays will significantly cut the cooking time - so keep an eye on later batches.
I misread the directions for the first tray (left tray in upper-left) and rolled the batter after scooping it instead of just placing it on the tray. You can see how they turned out differently in the upper-right picture. They have much more of a smooth “traditional” cookie shape to them as opposed to the cookies on the right tray that look more rustic and bumpy. More about my thoughts on this in the results section.
After the cookies baked, I let them cool on the tray for around 3 minutes and then transferred them to a wire rack. I repeated this process until I ran out of batter.
Overall, I would give these cookies a 5/5. They are incredibly rich and the perfect cure for any sweet tooth. Due to the large amount of sugar in them, I don’t recommend eating them with Hot Cocoa Broth (p.188). Rather, they make a great snack while enjoying a cup of black tea (red rose, earl grey) or coffee.
As mentioned in a previous step, I rolled out the batter for the cookies on one of the trays before placing them. In my opinion, I prefer the ones made this way over just placing them on the tray. Rolling the batter allows for more structure and gives the cookies a nice soft interior.
To keep them fresh, keep them in an airtight container at room temperature for up to 3 days. They can also be kept in an airtight container in the fridge for up to a week - though you’ll want to give them a few minutes to warm up on the counter before snacking!
FUN FACT: These cookies were so popular in my house that I only had five cookies left by the time I took the first and last pictures! (I started with 40!)
Super Flaky All-Butter Pie Crust
No matter the filling you use, the backbone of any good pie is the light, buttery, melt-in-your-mouth crust. As such an important part of the pie experience, it can seem very daunting to make it yourself: you need to keep the dough cold, not overwork it, and why does every recipe want lard or shortening?!
Luckily, after much time searching, I have found the most amazing recipe combo that has all of the buttery-flakiness you expect from a pie crust with minimal effort!
In addition to wanting to learn how to make pie crust, I decided to give it a go because Heroes’ Feast calls for a lot of “sheets of pie crust” and no matter how hard I searched my grocery stores, I could never find it. So, I hope that all of you in a similar situation can use this for your pies! You’ll find that going back to store-bought will never be the same.
See below for my tips and tricks for making your own buttery, super flaky crust at home!
(This recipe is both inspired by and a modification of Katy Perry’s pie crust (here) and a food processor method I found (here))
Prep: ~5 mins Cook time: ~1h 15 mins Overall: ~1h 20 mins
For the ingredients:
2 ½ cups (313 g) all-purpose flour
20 tbsp. (284 g) salted butter
½ cup (118 ml) ice-cold water
TIP: If you don’t have salted butter, use 20 tbsp. unsalted butter and add ½ tsp. + ⅛ tsp. of kosher salt.
If using salted butter, add 1 ½ cups (188 g) of flour to the food processor.
If using unsalted butter, combine 1 ½ cups (188 g) of flour and salt in a food processor and pulse to combine (4-5 pulses).
Scatter butter cubes over the flour mixture and process until dough or paste begins to form (above-left). This should take ~15 secs and there should be no uncoated flour.
Next, redistribute the flour-butter mixture in the food processor (above-right).
Add the remaining 1 cup (125 g) of flour and pulse until the flour is properly distributed and becomes crumbly. This usually takes me ~7-8 pulses.
Transfer dough to a medium-sized mixing bowl. To help keep the dough cool, I put the bowl in the fridge when I start preparing the ingredients.
Sprinkle 4 tbsp. of ice-cold water over the dough. Use a rubber spatula to press the dough pieces together until they start to form larger clumps.
To test if it’s ready, take a piece of dough and pinch it between your fingers (above-left). If it holds together, you’re good to go. If it crumbles, add 2-4 more tbsp. and keep combining.
Once the dough is ready keep the dough in the bowl or transfer it to a clean surface and work it just enough so that it forms a ball.
NOTE: I would definitely advise starting with 4 tbsp. of ice-cold water. I thought I had added enough after 2 tbsp. (directed in Katy Perry’s recipe) but the dough kept breaking when I took it out of the fridge to roll out. This isn’t as much of an issue when using 4 tbsp.
Cut your dough ball into two halves and press them into discs. Wrap each half in cling wrap and let it chill in the fridge for at least an hour or up to 2 days before rolling it out (it should feel super hard).
If you’re pre-making your dough, it can stay in the freezer for up to 3 months! Just remember to thaw it out in the fridge overnight before using.
Personally, I would rate this pie crust recipe a 5/5. As long as you take care to not let the dough get too warm, your pie crust will be as buttery, light, and flaky as can be!
The pies shown in this post are the Elven Maruths on p. 64. Get the book here!: https://dnd.wizards.com/heroes-feast
Bytopian Shepherd's Bread
This spiced bread, served in thick slices, is made from grains imbued with grated carrots and rich chunks of almond [...] If you ever find yourself in possession of the rare herb known as shiftspice, sprinkle a liberal pinch into the batter to ensure that each loaf yields an unexpected flavour. - Heroes’ Feast, p.176
Carrot cake is something that many of us have grown up with one variation or another. Whether it’s a recipe passed down from your grandmother or a slice you pick up at your local coffee shop, this staple has a place in heart and home.
The Bytopian Shepherd's Bread in Heroes’ Feast certainly lives up to the legacy of this treasured treat. Amazingly spiced and not overly sugary, it is sure to be the perfect loaf to serve at breakfast or for dessert!
As a bonus, check out the results section for a delicious quick-and-easy cream cheese icing recipe to go with this carrot cake!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep Time: ~20 mins Cook Time: ~1h 45min (15 mix. + 1h 15 cook + 15 cool) Overall: ~2h 05 + cool to room temp
For the ingredients:
2 cups. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. freshly ground nutmeg
1 tsp. kosher salt
½ cup currants
3 eggs
¾ cup packed light brown sugar
¼ cup unsalted butter, melted and cooled
⅓ cup buttermilk
1 tsp. pure vanilla extract
1 lb. carrots, peeled and coarsely grated (about 3 cups)
½ cup slivered or sliced almonds
* I found that a ½ cup of sliced almonds was way too many. ⅓ cup will most likely be enough.
I use the following conversions in my cooking:
1 cup all-purpose flour = 125 g
1 tsp. baking powder = 4 g
1 tsp. baking soda = 8 g
1 tsp. ground ginger = 2 g
1 tsp. ground cinnamon = 3 g
1 tsp. ground nutmeg = 2 g
1 tsp. kosher salt = 6 g
¾ cup light brown sugar = 150 g
¼ cup butter = 57 g
⅓ cup buttermilk = 80 ml
1 tsp. pure vanilla extract = 5 ml
1 lb carrots = 500 g
½ cup sliced almonds = 46 g
TIP: If you do not have access to currants, you can substitute them for yellow raisins without altering the flavour of the loaf too much.
Above is what the dry ingredients looked like after whisking them together and then stirring in the currants.
TIP: Coating fruits/nuts in a bit of flour, or mixing them into the dry ingredients, before adding them to the wet ingredients allows for an even distribution through the loaf instead of them all sinking to the bottom!
Above is what the progression of the wet ingredients looked like as they were combined.
Picture 1: whisked the eggs and light brown sugar until well combined
Picture 2: whisked in the melted butter until well combined
Picture 3: whisked the buttermilk and vanilla extract until well combined
Picture 4: Stirred in the carrots
The batter will get progressively lighter as more of the wet ingredients are added.
TIP: I would highly recommend using an electric hand mixer to whisk the ingredients together and not just a regular whisk. Although it is possible, it will take a lot more time and energy to achieve the same result!
Above is what the batter looked like when the wet and dry ingredients folded until just combined. This will be a very liquidy batter, so don’t be too alarmed.
Do not overmix the batter! The more you mix the batter, the more the gluten in the flour will develop. If too much gluten develops, you will end up with a dense, rubbery loaf.
TIP: When folding batter, you’re essentially creating a “J” motion with your spatula around the bowl. To fold, first, scrape ~⅕ of the side of the bowl with a flexible spatula. Then, move it towards the middle of the bowl like you’re “folding” the batter. Finally, rotate the mixing bowl by the amount you scraped so that you’re always folding the batter towards you. Repeat the process until everything is combined!
Above is what the batter looked like topped with almonds before and after cooking.
I found the 55 minute cook time recommended was not enough time. The batter was very wet and although it was edible after 55 minutes, there were areas that were way too undercooked for comfort. On the other hand, it was the perfect amount of time to get the almonds to a nice golden brown.
So, how to keep the loaf cooking while not burning the almonds? First, bake as directed in Heroes’ Feast: 55 minutes on 350°C, turning halfway through. Next, tent a piece of aluminum foil shiny-side in over the pan. This will stop the top of the loaf from cooking while retaining the heat needed to cook the inside. Then, leave the loaf in the oven for another 15 minutes or until a toothpick comes out clean.
TIP: To allow for easy release, cut a piece of parchment paper to fit lengthwise in the pan. This will allow you to lift the loaf out of the pan. See the pics above and below for how it looks.
Above is what the loaf looked like after removing it from the pan.
Cool the loaf as directed in Heroes’ Feast: cool the loaf pan on a wire rack for 15 minutes then remove it from the pan and allow it to cool to room temperature.
Although the cooking time in the book may have been a little bit off, only a small tweak was needed to fix it. Overall, I would give this recipe a 5/5! Everyone in my house loved this loaf and one of my housemates even said it was the best carrot cake they’d ever eaten - which I can’t say I disagree with.
This was the longest recipe so far, but like the potato leek soup, don’t be discouraged! Most of the time is hands-off baking and the taste of this cake alone is worth the time.
For best freshness results, wrap in clingfilm and store on the counter or in the fridge. Lasts up to 7 days when stored in the fridge.
BONUS: Cream cheese frosting recipe
Two of my housemates said the cake on its own was a 4.5/5 and that a cream cheese frosting would make a 5/5. So, below is a delicious yet easy-to-make cream cheese frosting to go with it!
It’s a great base and the page provides details on how to alter it so it can be used with other baked goods! Find out more here: https://sallysbakingaddiction.com/favorite-cream-cheese-frosting/
Ingredients for frosting:
8 ounces full-fat block cream cheese, softened to room temperature
½ cup unsalted butter, softened to room temperature
3 cups confectioners’ sugar, plus an extra ¼ cup if needed
1 teaspoon pure vanilla extract
⅛ tsp. salt
The following conversions are provided for the ingredients:
8 ounces full-fat block cream cheese = 224 g
½ unsalted butter = 115 g
3 cups confectioners’ sugar = 360 g
1 tsp. pure vanilla extract = 5 ml
⅛ tsp. kosher salt = 1 g
NOTE: Be sure you are using a full-fat block of cream cheese! Not low-fat or from a tub. As the recipe points out:
The #1 reason bakers end up with runny frosting is because they’re accidentally using cream cheese spread instead of a block.
If using from a tub, there’s a good chance your frosting will be thin and runny!
Above is what the frosting looked like after creaming together the cream cheese and butter and then beating in the confectioners’ sugar and vanilla.
If you want your frosting a little thicker, beat in the extra ¼ cup of confectioners’ sugar.
For best freshness results, store in a tupperware in the fridge. Lasts up to 5 days in the fridge.
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IM SOOO SORRY!!!
I have had and injury… so unfortunate any of my projects have kinda been put on pause… thank you all for the support and I promise when I can, I’ll post!!!! Love you all!