Heroes-feasting - Hello Bonjour

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!

Awesome, let me know how it goes!

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 Hero’s Feast here: https://dnd.wizards.com/heroes-feast

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see you in the next life king!

You will never be a mad scientist like the motherfuckers at r/macarons

1 table spoon vanilla abstract

Trick or Treat :D

go ahead, take a handful! 😊

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!

oh butter FUCKS. this is so groovy!!

I grew up in citrus farming country, and had orange and lemon trees. And I saw a post today about how people in the US have gotten so used to everything being always availible that when they walk into a grocery store in January to buy a lemon, they expect the lemon to be there, and they never even consider how unnatural it is that we have lemons in January.

And this is so completely not the point of that post, which is why I'm making my own post, but this example really really bothers me, because as I said I grew up in citrus country, and citrus are winter fruits, and January is lemon season.

Which ultimately goes to prove the point of that post, that we are so used to this kind of constant availability, that most people don't even know what season is lemon season.