Updated Recipe - Blog Posts

I’ve been playing around with this recipe for a bit now and I’ve finally got it just the way I want it! 

The original in Heroes’ Feast is still amazing, but I’ve always felt it could be a little closer to how I’d want a typical cup of hot cocoa. So, for two mugs you’ll need:

1/4 cup (30 g) cocoa powder

1/4 tsp. (1 g) cardamom powder

<1/4 tsp. (<1 g) cinnamon powder

~2 tsp. (9 g) light brown sugar

pinch kosher salt

1/2 cup water

2 1/2 cups (600 ml) whole milk

The directions stay pretty much the same from the original. But here’s a few new things I found:

You’re basically making a chocolate sauce in the first step and it takes about 7 mins from turning on the heat. Whisk until you get to the point where, when you stop, the ‘sauce’ will bubble immediately on its own. That’s when you start the 2 minute timer before adding the milk (keep whisking). Click ‘Keep Reading’ for the pic (else this update is WAY too long).

Haven’t gotten the hang of telling when the milk is scalded by looking at it, but 7 - 10 mins gets it there. If you notice it’s kinda starting to boil, take it off the heat immediately.

The vanilla extract from the original recipe adds a lot of unexpected sweetness. So if you really like the original recipe, but want it less sweet, i suggest cutting out the vanilla along with cutting back on the sugar.

What my chocolate sauce looked like before adding the milk:

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

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Update: I’ve tried this a couple of times now with mild Italian chicken sausage as a substitute for pork and its tasted really good!

You do get a much stronger chicken flavour since the broth is chicken broth but you can offset it a little with a few more cloves of garlic.

The Ultimate Sausage Pasta

“This is the best pasta I’ve ever had” - Everyone who’s tried it

Living with other people is a valuable experience for any young person - especially when you get the chance to share meals and recipes. It’s amazing what kinds of foods you can add to your cooking arsenal and this pasta is one of them!

Originally introduced through the friend of my housemate, I can say with absolute confidence that this is the best pasta I, and everyone who’s tried it, has ever had. The best part? It only takes half an hour to make!

With it’s quick cooking time on consistent heat, easy steps, and simple ingredients, it makes for the perfect meal for everyone from an on-the-go student looking for a cheap, filling meal to a busy professional.

VEGETARIAN? No problem! Check the results sections for tips on changes to make the recipe work for you.

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The earl grey thumbprints were really good, however were a little dry, any suggestions?

Hmmm, I guess my first question would be whether the batter was dry before baking or if the cookies came out dry despite the batter.

If the batter was dry before baking them, there's a couple things you can try:

Double-check your measurements. One of the big reasons I like using a kitchen scale instead of cups is it takes the guesswork out of how much of an ingredient (like flour or butter) you're actually using. Moisture in the air, how tightly you packed it, etc. can all affect the consistency of the batter. If a scale isn't an option, or you're already using one, then I would suggest;

Add more butter or reduce the amount of flour used. The butter and egg are the only things adding liquid to the batter. If it's dry, try adding 1 or 2 tbsp. more butter, but avoid adding more than 1/4 cup extra. The flour could also be a problem (see previous point). Avoid packing the flour when measuring with a cup. If the batter is still dry even if you're avoiding packing it, start removing flour 1 tbsp. at a time from future batches.

If the cookies came out of the oven dry, despite the batter being fine, I've got a couple suggestions for that too:

Add more apricot jam/marmalade. The jam inside the cookies is meant to keep them hydrated as they bake. When I make them, the dents reach almost to the bottom of the cookie and I fill them well past the top. If this is how you've made them too, I'd recommend checking how you're baking them since;

Convection baking kinda sucks. I kept the convection option in the recipe since it was printed in the book, but I've found it bakes everything a little strange. Try following the instructions for baking in a conventional oven for the next batch (if your stove gives an option between convection bake and conventional bake). If not, start checking the cookies 5 mins before the recommended baking time and take them out just as the bottoms turn golden.

Thanks for the ask and hope this helps!

UPDATE:

Since making this post, I have some new tips and tricks for you guys!

If you’re substituting the bacon for smoked turkey like I did, don’t throw out the bone right away! While the potatoes and veggies simmer, add the smoked turkey leg bone to the broth. Don’t worry about any meat bits that fall in, they’ll get incorporated in the blender. Not only will this provide more flavour to the broth but you’ll get extra nutrients from the bone marrow! NOTE: Do your best to keep the bone as intact as possible as you’ll need to pull all the bone bits out before blending.

To reduce the fat content and make it an appetizer-soup, I substituted milk instead of cream and it worked out great! The only adjustment needed was to let it thicken for 6-7 minutes instead of 1 minute. 

Potato Leek Soup (w/ Smoked Turkey)

Served year round, this dense and nutritious vegetable blend is perfect for warming the limbs and souls of dwarves subjugated to the unrelenting cold of damp subterranean life. - Heroes’ Feast, p.97

There’s something very comforting about a rich, creamy soup on an overcast day. Whether rain or snow, its warmth gives you a sense of homely comfort and raises your spirits.

I’d never tried potato and leek soup before attempting this recipe and was skeptical at first; how good could some leeks and potatoes be? However, I was blown away by taste! Delicious and filling, this Potato Leek Soup is sure to satisfy your hunger while giving you those reading-a-good-book-on-a-rainy-day vibes. Make sure to dip a thick slice of sourdough bread from your nearest bakery in it for an even more knock-your-socks-off taste!

As an added bonus, this soup is easily made vegetarian! See the results sections to find out how.

See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Hero’s Feast here: https://dnd.wizards.com/heroes-feast

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Updated with the ingredients list and some other helpful tips!

Also contains a link to my new review: Otik’s Skillet-Fried Spiced Potatoes!

Yawning Portal Buttermilk Biscuits

While the inn’s undisputed main attraction is the cavernous portal that descends straight into deadly Undermountain dungeon, these famed biscuits are a close second. - Heroes’ Feast, p. 31

I’ve always wanted to make biscuits, but was never motivated enough on a Sunday morning to take the time to prep and clean my bread board to knead dough. So, it was a wonderful surprise  when I saw this no-knead recipe for biscuits in Heroes’ Feast!

Crunchy on the outside and soft on the inside, these biscuits are so melt-in-your-mouth delicious that you’ll throw away any other recipe you have.  Whether eaten warm, at room temperature, or a day or two later, they are an amazing on-the-go breakfast snack that pairs well with any jam.

To really spice up your morning, try them with a side of Otik’s Skillet-Fried Spiced Potatoes!

See below for my notes on the results and for some helpful tips and tricks when making these yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Keep reading