Latest Posts by heroes-feasting - Page 9

"Orc" Bacon

“No, it isn’t made from orcs - but for orcs.” - Heroes’ Feast, p. 156

Until I found this recipe, I’d never thought of trying to dress up bacon. After all, bacon is bacon! However, “Orc” Bacon brings a tasty spin to this popular classic.

Coated with a savoury-sweet glaze and absolutely the easiest thing to make in Heroes’ Feast so far; this tasty treat is a great snack to prepare for a table of hungry adventurers or for yourself when life gets busy!

Try snacking on them with a side of the Yawning Portal Buttermilk Biscuits to really immerse yourself in that tavern vibe!

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: 1 min               Cook: 30 mins*               Total: ~30 mins

* Varies based on how crispy you like your bacon.

Ingredients (serves 4 as a snack):

1 lbs. (450 g) thick-cut bacon*

3 tbsp. (38 g) light-brown sugar

½ tsp. (1 g) freshly ground black pepper

1 tsp. (2 g) garlic powder

2 tbsp. (30 ml) orange juice

* I used regular cut bacon instead of thick-cut with no issues.

Start by preheating the oven to 375℉ (190℃) with a rack in the middle of the oven. Line a large rimmed baking sheet with foil. Coat a large wire rack with nonstick cooking spray and set it in the foil-lined pan.

Next, arrange the bacon slices on the rack, laying them tight against each other so the entire pound fits (top-left).

Roast the bacon strips until they render some of their fat and shrink a bit, about 12 minutes (top-right).

NOTE: I struggled to fit all of the regular cut bacon onto the rack even after cramming everything as tight as possible (rip those pieces at the top). This may be different for thick-cut but I ended up having three extra slices to spare.

While the bacon renders, in a small bowl, mix together the brown sugar, pepper, garlic, and orange juice.

Lightly brush the rendered slices with about half of the brown sugar mixture (top-left).

Continue roasting until the brown sugar adheres to the bacon and the bacon appears glossy, about 7 minutes (top-right).

Using tongs, turn over the pieces.

Lightly brush the slices with the remaining brown sugar mixture and continue roasting until the brown sugar mixture adheres to the bacon and looks glossy, 5 to 7 minutes.

Transfer slices to a serving plate and serve warm.

NOTE: For this last part, feel free to roast the slices for as long as it takes them to your preferred crispness level. The slices above roasted for about 11 minutes.

Overall, I would give this recipe a 5/5. I couldn't personally see myself eating these with eggs in the morning (clashing flavours) but it does make for a nice sweet and savoury snack!

Like I mentioned in the intro, the flavour and ease to throw it together make it a good choice to bring to a D&D session or make as a nerdy snack for yourself when you’re busy, no matter what level your cooking skill is at.

Watch out though! They’re super sticky so make sure to have plenty of napkins on hand.

made some friends while editing Sunday’s post yesterday :p

True on all accounts, except that I personally think it’s Worse Brie lol

Ok, survey time: who here has actually seen/tasted Camembert cheese in real life.

Traveler's Stew

“This earthy, slow-cooked concoction consisting of beef (or rothé), carrots, potatoes, and onions in a dark beef-infused broth is served in eating establishments everywhere, from the Green Dragon Inn and the Yawning Portal to Ellfate’s Eatery and the Inn of the Last Home.” - Heroes’ Feast, p. 7

The first recipe in Heroes' Feast and certainly deserving of it! Traveler’s Stew makes for a hearty lunch or dinner capable of being customised based on which stout or dark beer you chose.

I’ve tried it with a couple different beers now and so far the almost chocolaty Cowbell Brewing Co. Draught Nitro Stout has been my favourite. Its flavour adds extra depth and richness to the broth without altering how you’d expect a stew to taste too much. Experiment on your own to get the flavour you like best!

The biggest difference between this stew and most that I've had in the past is the broth is much more watery. Personally, I liked the change, but if you prefer a thicker consistency, mash up a couple of the cooked potato chunks and stir them in - the starch will thicken it up.

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: 2h 50 mins               Total: 3 hours

* Cut down on prep time by chopping up the vegetables while the beef simmers.

Ingredients:

¼ cup (~30 g) all-purpose flour

Kosher salt and freshly ground black pepper

1 ½ lbs. (1.35 kg) beef stew meat, cut into 1-inch (~2.5 cm) pieces

1 tbsp. (15 ml) vegetable oil, plus more as needed*

1 cup (~240 ml) dark beer**

4 cups (~945 ml) low-sodium beef broth***

1 tsp. (2 g) sweet paprika

1 large yellow onion, chopped

2 carrots, peeled and cut into ½-inch (~1 cm) rounds

3 Yukon gold potatoes, peeled and cut into 1-inch (~2.5 cm) pieces

¼ cup (15 g) chopped fresh parsley

* I was out of vegetable oil and substituted extra virgin olive oil - no noticeable change in taste

** The dark beer pictured is not the chocolaty stout mentioned and recommended in the intro. The Waterloo Dark will add a licorice-like taste to the broth of your stew.

*** A carton of broth will be short on the amount needed by about ~¼ cup (45 ml). Use extra beer to make up the difference.

In a large bowl, combine the flour, 1 tsp. (6 g) salt, and several grinds of pepper. Add the beef and toss to coat well.

Warm the oil in a large, heavy pot over medium-high heat. Add one-third to half of the beef - do not crowd - and cook for about 5 minutes, turning to brown all sides evenly (top-left).

Transfer the browned beef to a plate and repeat to brown the remaining beef, adding more oil, if needed, between batches (top-right).

Pour the beer into the pot and use a wooden spoon to scrape up any browned bits.

Return browned beef to the pot and add the broth and paprika. Adjust the heat to low (or 1 on a 10 heat dial), cover, and cook at a simmer until the meat is very tender, 1 ½ to 2 hours.

Add the onion, carrots, and potatoes to the pot and continue to simmer until the vegetables are tender, about 30 minutes.

Stir in the parsley and season with salt and pepper. Serve hot.

Overall, I would give this recipe a 5/5. It was super easy to make, had great flavour, and the broth was a nice change-up from what I was used to.

Definitely do try out different beers to see which background flavour you like best!

Quith-Pa

“The most common variety of elven rations, this vegetarian trail food is made up primarily of dried fruits, but regional variations can include seeds, nuts, legumes, and beyond.” - Heroes’ Feast, p. 57

The best way to describe Quith-Pa from Heroes’ Feast is as a fruit truffle instead of a chocolate one. Packed with refreshing, fruity sweetness, toasty flavours, and no added sugar, it’s a great snack or dessert for those looking to try something new!

Additionally, they're small enough that you can easily pack them into a mini tupperware container and bring them with you for easy snacking on the go!

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: 1h             Total: 1h 10 mins

Ingredients (makes 12 ish):

1 orange

6 ounces (1 cup) (170 g) dried apricots, coarsely chopped

¾ cup (70 g) unsweetened shredded coconut, toasted*

¾ tsp. (4 ml) pure vanilla extract

Kosher salt

* To toast the coconut: spread out the coconut in an even layer in a large, flat-bottom pan on medium-low heat. Stir frequently until almost all of the coconut has reached a toasty golden brown colour, about 8-10 mins.

Using a microplane, grate the orange peel to yield 1 ½ tsp. (8 g, about half the rind of a large navel orange) of finely grated zest. Squeeze the orange to yield 1 ½ tbsp. (15 ml) of juice.

In a full-size or mini food processor, combine the apricots, ½ cup (25 g) of the toasted coconut, the orange zest and juice, vanilla, and a tiny pinch of salt.

Process until the mixture is very finely chopped, uniform, and cohesive, pulsing and stopping to scrape down the sides of the work as necessary.

Put the remaining ½ cup coconut in a wide, shallow bowl.

Roll scant 1-tablespoon (~18 g) portions of the apricot mixture into 1-inch balls, gently pressing as you roll to help them cohere (you should have 15 or 16 balls).

Working with three or four balls at a time, roll them in the remaining coconut, pressing them gently to help the coconut adhere.

Place the balls on a plate and rest them (to firm up and dry out slightly) for 45 minutes.

The balls will keep, stored in an airtight container at room temperature, for about 3 days.

TIP: They will be incredibly sticky while forming them. I recommend pressing the mixture together with your fingers to create the shape of a ball and then gently rolling them between your fingers (not your palms!) to finish shaping them.

You may need to brush off any mixture clinging to your hands a couple times while rolling it into a ball because the remaining stickiness from your hands will cause formed balls to break.

NOTE: If rolling them in a deeper, smaller bowl like I was, you may only be able to work with one or two at a time.

Overall, I would give this recipe a 4/5. Although the taste is great and they make a fantastic sweet snack for anyone trying to avoid added sugar, I feel like the effort/dishes to yield is a little low. Definitely at least double the recipe if you plan on making these yourself.

BONUS picture that didn’t make the cover photo:

list of things that are special today-

22/2/22 (all twos)

22/02/2022 (PALINDROME)

22/2/22 on a tuesday (two-s day)

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!

Elven Marruth

“Sometimes reductively referred to as “root pies” by dwarves and humans, marruth are incredibly hearty closed-faced canapés that are filled with spiced and herbed mashes of vegetables (carrots, potatoes, and carrots) and then lightly baked in a flaky, buttery crust.” - Heroes’ Feast, p. 64

Eating seasonal foods is a popular option because it helps local growers, tastes fresher, and makes you feel more connected to the season. Now, this is all well and good if you live in a climate with longer or all-year growing seasons; but what can you expect to be growing when you’re knee-deep in snow?

Believe it or not, there are winter seasonal vegetables! (rip fruit, you’ll be missed until spring)

Elven Marruth from Heroes’ Feast is a great use of hardy winter-season produce. The small pastries make for a great snack alongside a warm bowl of soup or, thanks to their nutritious filling, a great meal on their own!

These small pastries also hold a special place in my heart for being the first recipe I ever made from Heroes’ Feast (alongside Underdark Lotus with Fire Lichen Spread on p. 93)!

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: 15 mins + pie crust, if making                 Cook: 2h 30 mins

Total: 2h 45 mins

Ingredients:

1 small yellow onion, finely chopped*

1 small Yukon gold potato, peeled and cut into ½-inch pieces

2 carrots, peeled and finely chopped*

2 cups (300 g) packed finely chopped green cabbage*

3 tbsp. (44 ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tsp. (3 g) finely chopped fresh thyme, plus 1 ½ tbsp. (4 g) picked whole thyme leaves**

¾ tsp. (4 ml) soy sauce

¼ cup (4 g) chopped fresh dill

All-purpose flour for dusting

Pastry for 2 double-crust pies, thawed if frozen

1 egg

* To cut down on prep time, roughly chop the onion, carrot, and cabbage and then process them together in a food processor. You’ll need about 15 pulses get them all finely chopped.

** To pick the whole thyme leaves, pinch a stem of thyme and run your fingers down the opposite way the leaves are pointing.

First, preheat the oven to 375℉ (190℃) with the racks in the upper-middle and lower-middle of the oven. Line two large rimmed baking sheets with parchment paper or nonstick (silicone) liners.

Then, in a bowl, combine the onion, potato, carrots, cabbage, and olive oil and toss to coat the vegetables with the oil (top-left). Add ½ tsp. salt and a few grinds of pepper and toss to distribute (top-right).

Transfer the mixture to one of the prepared baking sheets, spreading it into a thin, even layer (set the bowl aside) (top-left).

Roast the vegetables on either rack until tender, 25 to 30 minutes, stirring and turning the vegetables two or three times (top-right).

NOTE: I misread the instructions so I spread the mixture over both sheets.

Remove the baking sheet from the oven, add the chopped thyme, and stir to incorporate it. Spread out the mixture and allow to cool to room temperature for about 20 minutes.

Leave the oven on for more baking and return the cooled veggies to the now-empty bowl. Stir in the soy sauce, dill, ¾ tsp. salt, and pepper to taste. Adjust the seasoning as necessary, and set aside until needed.

If making the filling ahead of time, turn off the oven, transfer the cooled mixture to a tupperware, and put it in the fridge until needed.

Replace the parchment paper on the baking sheet or wash the non-stick liner and return it to the baking sheet. Have a small bowl of water handy.

Dust a large piece of parchment paper or a clean work surface with flour. Working with one ball of homemade pastry at a time, or one sheet of store-bought pastry, roll the dough into a 12-inch (30 cm) circle (top-left).

Sprinkle half of the whole thyme leaves evenly over the pastry, cover with a piece of parchment paper, and roll lightly to help the thyme stick (top-right).

Flip the pastry over so the thyme leaves are on the bottom, and set aside. Repeat with the remaining pastry and remaining whole thyme leaves.

With a 4-inch (10 cm) round biscuit or cookie cutter, cut at least six circles out of each pastry round.

TIP: To keep the pastry as chilled as possible for maximum ~flakiness~ while baking, work with and cut out circles from one ball of pastry at a time. Place each cut circle on a plate covered with cling film and put in the fridge until needed.

Keep the scraps from the first dough ball in the fridge and combine with the scraps from the second dough ball. Roll out the combined scraps for extra circles.

NOTE: My pie crust recipe gives quite a bit of dough, so you’ll end up cutting out way more than the six asked for by Heroes’ Feast.

Working with as many of the pastry circles as you feel comfortable with to keep the dough chilled, place 1 ½ tbsp. (one slightly rounded tbsp.) of the vegetable mixture in the center of each round, leaving a ½-inch border around the edge.

Working with one piece of pastry at a time, moisten the edge of the pastry circle and fold over the pastry over the filling to make a half-moon shape. Press out any trapped air, press the edges firmly to seal, and crimp the edges using a fork to secure the seal.

Transfer the crimped pastries to a separate plate and keep in the fridge until ready to cook.

Repeat with the remaining pastry rounds and filling.

Once all of the pastries are ready, transfer them onto the prepared baking sheets.

In a small bowl, beat the egg with 1 tbsp. water and brush the tops and sides of each marruth with the mixture (top-left).

Bake until the marruths are light golden brown and crisp, about 25 minutes, rotating the sheets 180 degrees and switching racks halfway through baking (top-right).

Set the baking sheets on wire racks, cool the pastries for about 5 minutes, and serve hot.

NOTE: Despite the recipe only being supposed to make 12, I’ve always gotten somewhere between 18-22 marruths from the filling.

NOTE: You’ll notice the BIG marruth I’ve made on the tray. I was trying to see if I could make a larger version of this recipe since I’d made smaller ones of the Hand Pies (p. 21). However, the consensus was that the smaller ones were better. Expect 4-5 more marruths than shown if not making the big one.

Overall, I would give this recipe a 5/5. I’m usually not a huge fan of vegetable-based dishes, but these veggie turnovers are awesome. I’ve made them for weekend lunches and many a movie night and they’re always a massive hit!

The vegetables really work together with the soy sauce and herbs to create a great flavour with a texture reminiscent of a spring roll. If you’re looking for a more savoury turnover, this one’s for you.

MAKE SURE TO EAT THEM WARM though. It might just be me, but they don’t really work if they’re any colder than room temperature.

I would also recommend making the filling and pie crust on one day and assembling them the next day. It makes the cooking time a lot less daunting and not eat up your free time :)

P.S. You can make these for someone who doesn’t like onion by leaving it out. I’ve made them like this before and they said they were great!

Happy Anniversary!! Here’s to another year 😄

episode fifty-one: community cheeses 🫕🧀🥦

It’s the one year anniversary of A Finicky Guide to Heroes’ Feast!! I’m so grateful to have found a place in this little dnd food community!! Thank you all for following along with me, and I hope you’ll stick around through this next year as I keep powering through the Heroes’ Feast Cookbook 💖💖💖

No new post this week either - taking a bit of an extended vacation!

No new recipe post this week, but here’s a cute screenshot from my Stardew Valley farm to make up for it!

See you next Sunday!!

Bonded through ✨ fashion ✨

No new recipe post this week, but here’s a cute screenshot from my Stardew Valley farm to make up for it!

See you next Sunday!!

No new recipe post this week, but here’s a cute screenshot from my Stardew Valley farm to make up for it!

See you next Sunday!!

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!

Decided to do something fun with my copy of Heroes’ Feast to mark the occasion!

Thanks so much for participating, the inn is truly outstanding!

2021 HEROES’ FEAST GINGERBREAD SHOWCASE WINNERS

RESULTS ARE IN the winners of the unofficial 2021 Heroes’ Feast Gingerbread Showcase are:

In 1st place, @afinickyguide​ with their fancy inn!

In 2nd place, the cozy 3 Weird Elves inn by Samantha Nahra!

In 3rd place, Luboffin’s grandiose castle!

And in 4th place, myself with the Homely Halfling House!

Thank you to everyone who participated in the showcase and to those who voted - this couldn’t have happened without you!

2021 HEROES’ FEAST GINGERBREAD SHOWCASE WINNERS

RESULTS ARE IN the winners of the unofficial 2021 Heroes’ Feast Gingerbread Showcase are:

In 1st place, @afinickyguide​ with their fancy inn!

In 2nd place, the cozy 3 Weird Elves inn by Samantha Nahra!

In 3rd place, Luboffin’s grandiose castle!

And in 4th place, myself with the Homely Halfling House!

Thank you to everyone who participated in the showcase and to those who voted - this couldn’t have happened without you!

LAST CHANCE TO VOTE before the poll closes for the unofficial 2021 Heroes’ Feast Gingerbread Showcase ft. myself, @afinickyguide​ , Luboffin_ , and Samantha Nahra!!

VOTE: https://www.surveymonkey.com/r/LHFG8PD

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

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

TWO DAYS LEFT to vote in the unofficial 2021 Heroes’ Feast Gingerbread Showcase ft. myself, @afinickyguide​ , Luboffin_, and Samantha Nahra!!

VOTE: https://www.surveymonkey.com/r/LHFG8PD

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!

Reminder to vote in The Unofficial 2021 Heroes’ Feast Gingerbread Showcase featuring myself, @afinickyguide, Luboffin_ (Luna), and Samantha Nahra!

Check out the gingerbread recipe and how I made mine HERE!

Voting closes December 23rd at 11:59pm EST. The winner will be announced on December 24th at 3pm EST!

VOTE here! : https://www.surveymonkey.com/r/LHFG8PD

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

Keep reading

VOTE now!: https://www.surveymonkey.com/r/LHFG8PD

The winner will be announced December 24th at 3pm EST!

episode forty-seven: gingerbread man (part two) [feat my very special baking assistant💕] 🍪🏠❄️

this is my entry for the unofficial 2021 Heroes’ Feast Gingerbread Showcase!! You can vote for your favorite here!

Be sure to check out my fellow competitors @heroes-feasting @sopranosamnahra and @luboffin to see their entries as well! Voting ends 12/24

Recipes mentioned:

Gingerbread Man Part One

Trolltide Candied Apples

Voting is OPEN!: https://www.surveymonkey.com/r/LHFG8PD

Check out all of the unofficial 2021 Heroes’ Feast Gingerbread Showcase entries and vote for your favourite!

The winner will be announced December 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

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!

Took your guys’ advice and ya, cooking the apples on the stove and blind-baking the bottom crust makes a huge difference!

episode forty: heartlands rose apple and blackberry pie 🌹🍎🥧