Fall Aesthetic - Blog Posts

The City of Brass by S.A. Chakraborty

I don’t know how I lived without these characters before

jesus christ does the autumn wind make me remember every good thing about my childhood.

.𖥔 ݁ ˖🍁๋࣭ ༄☕️ ༘

𝜗𝜚𝓘𝓬𝓮𝓵𝓪𝓷𝓭𝓲𝓬 𝓐𝓻𝓲𝓪𝜗𝜚

Autumn with falling leaves; setting suns; warm cardigans; steaming hot coffee that scaldes your tongue with the first sip; tea that reminds you of a lineage of women before you, who have sipped the same recipe, over, and over again, for comfort; baking food for yourself, and sharing it with others; running hands on the soft blanket that reminds you so much of a past that doesn't exist anymore, but was dear to your heart; Folklore and Evermore cause what's fall without TS records; looking at cats and wishing you'd be born as one if there do be a next life, and and and...

If Monsoon and Autumn had children, one of them would be me.

//I loved a maid as red as autumn with sunset in her hair//

Autumn had a Dream A piece I’ve been painting a little by little between work… since last autumn. 😅

Instagram: daydreamiranda

Vedbread

Traditionally prepared with sharp “ved” cheese and presented with onion butter, these crusty buns are best served warm, [...] this particular recipe comes from Lorren’s Bakery in Faerûn’s Village of Red Larch, and features mushrooms and cheese from local, outlying farms. - Heroes’ Feast, p. 27

Ever since I first started looking through Heroes’ Feast, Vedbread has been one of the recipes I’ve been most interested in trying. Although they may appear a little strange at first glance, the best way to describe them would be a ‘savory cinnamon rolls’. The mushroom filling mixed with the cheesy dough gives the buns an awesome flavour combo!

Delicious and filling, these buns are sure to make an interesting alternative to a typical lunch or midday snack. Not only that, but they’re great for a fall aesthetic as the perfect match for a steaming cup of broth!

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:  60 mins                           Overall:  1h 15 mins

For the filling ingredients:

12 ounces (345 g) cremini mushrooms, coarsely chopped*

2 tbsp. (28 g) unsalted butter

2 shallots, finely chopped

Kosher salt

1 tsp. (1 g) finely chopped fresh thyme

¼ cup (23 g) freshly grated Parmesan cheese

Freshly ground black pepper

For the dough ingredients:

2¼ cups (281 g) all-purpose flour, plus more for rolling

1 tbsp. (14 g) baking powder

1 tsp. (4 g) sugar

½ tsp. (3 g) kosher salt

6 ounces (170 g) Gruyère cheese, coarsely grated

¾ cup (177 ml) buttermilk, cold

6 tbsp. (85 g) unsalted and butter, melted and cooled

1 egg

Truffle oil for brushing (optional)

* Heroes’ Feast mentions you can substitute the cremini mushrooms with the same amount of shiitake.

For the filling:

First, I pulsed the mushrooms in the food processor until they were very finely chopped (about 8-10 pulses).

Next, I cooked the mushrooms:

I melted the butter over medium heat and cooked the shallots until they began to soften - about 2 minutes;

I adjusted the heat to medium high and added the processed mushroom and ¼ tsp. salt. While stirring I cooked them until all of the liquid from the mushrooms had evaporated - about 9 to 12 minutes (keep an eye on it);

I added the thyme and cooked, stirring, until fragrant - about 1 minute;

I removed the skillet from the heat and stirred in the Parmesan.

After cooking, taste the mixture and adjust the seasoning with salt and pepper. I found there was enough salt but needed a couple shakes of pepper.

After seasoning, I spread the mixture on a plate to cool for assembly.

Then, I preheated the oven to 425℉ (218℃) and lined a large rimmed baking sheet with a piece of parchment (you could also use a reusable silicone liner).

For the dough:

To prepare the dough, I started by whisking the flour, baking powder, salt, and sugar together in a large bowl. Then, I stirred in the grated Gryère cheese.

Next, in a small bowl, I whisked together the buttermilk and cooled melted butter. The butter will clump, this is normal.

I added the buttermilk mixture to the flour mixture and used a wooden spoon to form a chunky dough.

Heroes’ Feast notes that the dough should be sticky at this stage. However, I found it to be rather dry - with bits and pieces of cheese and flour not being incorporated. Don’t worry if your dough turns out similarly. Mine incorporated into a stickier dough while kneading.

After creating a chunky dough, I turned it out onto my breadboard and kneaded until it held together and was mostly smooth - about 4-5 minutes. Take care not to overknead.

After creating the dough ball, I floured the board and under the ball to keep it from sticking to the surface while rolling out.

TIP: The techniques I use for kneading (and a helpful video) can be found on my post about Dwarven Flatbread.

Assembly:

To start the assembly, I rolled out my dough ball into a roughly 12 by 18-inch rectangle. Dust off any excess flour from the surface.

Next, I spread the mushroom mixture over the entire surface. Expect the layer to be thin and patchy.

To roll the vedbread, I started by working with the widest side (18-inch) furthest from me. I then rolled the dough into a very tight, even, compact cylinder towards me.

When I finished rolling, I pinched the seam along the entire length of the cylinder to close it.

Next, using a serrated knife in a sawing motion, I trimmed off the ends of the cylinder to discard and cut the remaining cylinder into 1 ¼-inch pieces.

NOTE: When you make these, you will find it makes about 14. I only have 11 because I misread the dimensions for rolling out the dough.

I arranged the buns cut-sides up on the baking sheet and brushed the top and sides with eggwash - an egg beaten with 1 tbsp. water (above-left).

I cooked them for 18 minutes on the middle rack of the oven until they were golden brown, rotating the baking sheet halfway through. I let the buns cool on the pan for about 5 minutes before transferring them to a wire rack.

I let the buns cool on the wire rack for a little while before storing them. They are best eaten warm or at room temperature (would not recommend cold).

If using, brush the buns with some before serving.

Overall, I would give this recipe a 4.5/5. If it’s not already obvious from the ingredients list, these buns are very mushroomy.

I would suggest trying these buns both at room temperature and warm out of the oven to see how you best enjoy them. Personally, I found the taste of the mushrooms mellowed when left at room temperature and made them much more enjoyable. On the other hand, my dad, who doesn’t particularly enjoy mushrooms, found them tastier warm. So make sure to try them both ways and see how you feel.

There’s a general tip that it’s best to store baked goods in a paper bag at room temperature to keep the crust harder on the outside and softer on the inside. However, I would advise against this for these buns. The dough is too thin to benefit from this and will just go stale-ish  - like they’d been left uncovered on the counter. Keeping them in an airtight container is the best way to preserve that softness that you get right out of the oven.

Want to enjoy them again later? No trouble! Reheat them at 300℉ (149℃ ) for about 8 minutes to snack on them warm.

The clouds, like swirls of cream circling through the tea, glowed gold as the late fall sun set, adding a sense of finality to the warmer, greener months. Orange, red, and yellow had long replaced the greens of the leaves as the days drew shorter and colder. Only a sparse few held their summer colours, like a final fleeting hope of better times.

~and in the end we'll fall apart

just like the leaves changing color~

♡ We fell in love in October ♡

That's why God made this blorbo of a blog site. Keep writing. Soon, this grief will become indistinguishable from the rest.

So cold outside 🥶

🍁🫂

The last warm evening 🧡 See you in April...🥺

GM🖤

🍁🍂🎃

Cozy evening ✨

hair braiding

pumpkin carving

---- 30/09/2014 entry

* Today was, alright, I guess? I got my period yesterday after not having it for 5 months!! My stomach was kinda hurting all the time but not too much. My first two classes were P.E, we ran for an hour (11°C 😭) and then played volleyball. I love running but that was just.. brutal. The rest of my classes were okay.

* I decided to do a 3 day challenge. It's about listenning to subliminals/affirmation tapes and affirming all the time. Mine is about looking like Taylor Hill and being beautiful!

* After school I baked oatmeal cookies the first time in my life, they turned a bit burned and I put too little sugar in it, but they were fine after putting honey on them! I ate 11 at once LOLL

* I guess that's it, that day was like another average day. XOXO angels 🩷🪽

happy autumn leaves falling down like pieces into place season to all those who celebrate

First day of school 🏫🍂

Sunmer passed so fast, it was fun and i have a lot of menories, but August was getting so boring, i just wanted summer to pass and fall to come. I'm kinda excited ngl haha, i love studying (especially biology and chemistry) so this fall will be a Gilmore Girls fall!! (or gossip girl, but just the aesthetic). My backpack is really heavy cause i have books and self care things like makeup or a hairbush in case if an emergency. I hope today will be calm and just the way i imagined it to be! 🧡

almost that time 🤍

The Halloween Man ‼️

(He’s also on my redbubble if anyones interested 😳👉👈)

Redbubble

Original Halloween Cat Ghost Sticker Design Sticker by AzuriteMagpie

Just a funky ghost guy for all your funky ghost guy needs! Hope you guys like him :) • Millions of unique designs by independent artists. Fi

me on the first day of september

October

happy Halloweeeeeen!