Explore the world, one post at a time
Lore - Blog Posts
Hey,
If I were to tell y’all about my Minecraft Movie re-write that is nothing like the actual movie, would you guys be interested?
Because……..
I did actual art aaaaaaa
My sleep deprived brain even tried to come up with a poem for it but if you wanna see that ya have to find my Youtube
This is sorta lore for my own DCA OCs plus sun, moon, and eclipse, so yea.
Again, if you wanna see my OCs before I post updated refs to tumblr, look at my Youtube :3
If ya actually wanna see my youtube its ArcanaTheArtist (or display name Arcana64)
I NEED HELP‼️‼️‼️
sooooo I’ve been kinda hyperfixating on Star Wars rn..
I grew up watching the movies, like constantly, but I never retained the lore enough to fully grasp it but I LOVE THE FRANCHISE SO MUCH!!! I feel like the homebrew and reality itself is so interesting and the characters are so unique and written so interestingly and I just love it and I’ve been thinking of shifting there for a while but I have NO IDEA how to script this out. I know I should be focusing on my current DR’s but I have zero motivation (thanks ADHD), and I feel like if I get back into the “shifting zone” it’ll help me further, but I don’t know where to begin on anything, backstories, relationships(family/friends/etc), the planets, everything
I wanna go by the OG storyline but I’m also a lil tiny eeny weeny bit obsessed with Kylo(Ben) Ren
🤭🫶
To any Star Wars shifters out there, help a fellow shifter out please 😭🙏
Id really appreciate any knowledge you may have on script suggestions or backstory stuffs!!
anyways time to end my rant, thank you for coming to my TED talk, ¡nos vemos!
some fae facts from lore
‘fae’ range from anything like goblins and imps to the little pixies with the wings that everyone associated with fairies to the seven-foot tall members of the royal courts. some even consider the banshee to be fae. (also trolls, gnomes, elves, djinn, dwarves, leprechauns, will-o-wisps, etc.)
some think the fae are evil, some think they are fallen angels, but most are considered to be a chaotic neutral force. some might call this ‘whimsically evil.’
honey makes them drunk.
iron poisons them, as it does many magical beings.
some were-creatures were probably just fae in disguise, since fae can assume any form.
they sometimes lure humans with music that makes them want to follow and dance. they have to dance for what feels like a year and a day but it actually only seconds.
true names of the fae have power over them. they often use aliases when dealing with non-fae.
some people are gifted with fae sight, which allows them to see the fae and also sometimes peeks into the future through their dreams.
cats hate the fae, and the fae hate them back.
iron horseshoes over the door can act as a fae deterrent.
they sometimes kidnap human children and leave their own children or elderly behind. these are called changelings.
fae are generous with gifts, especially for polite people, but prefer gifts in return.
that being said, better to avoid accepting gifts. you probably don’t have enough to pay them back. by saying ‘thank you,’ you acknowledge that a gift was given and that you now owe something in return. being indebted to the fae = bad time
fae can’t lie, but truth and honesty aren’t always the same.
asking for a favor will cause offense. make it seem like it’s their idea to help you.
most things offend them, actually.
some fae can smell a lie. there’s no way of knowing which ones unless they tell you.
fae use ‘glamour’ to hide their appearance or habitations around humans. ‘glamour’ can be gifted for use by humans.
it’s better for fae to have half-breed children than no children at all, so relationshops with humans are fine. it just rarely works out fine for the human.
Just finished this; enjoy.
Httyd, Next Gen.
IVE DONE IT, PEOPLE!
After days of writing, trying to find proper names, and (trying to) make it as accurate as possible, I present to you my version of the next generation of dragon riders in httyd (in this AU)!
*(Btw, the descriptions are from a series of stories im making, so it will contain a shit-ton of lore. YOU HAVE BEEN WARNED!)
Zephyr Haddock - The eldest of the Haddock children, and the future heir to Berk. She reflects her fathers sarcasticness and creativity. She rides a Stromcutter she named Skysplitter. She is also the unofficial leader of the next generation of Dragon Riders, and is willing to protect all of them, especially Nuffink, when they are in danger. She often feels pressured by this new role, due to the fact she was placed in it overnight, but is guided by Avery. She feels guilty and feels as if it is her fault that her parents, and Berk, are in the state they are in in the first place. She doesn't like to talk about it all that much.
Nuffink Haddock - The youngest of the Haddock children, and while not the heir, still the Chief’s son. Unlike Zephyr, he reflects his mother’s traits of being adventurous and brash. He rides a green Nadder named Buckwing. He tries to help Zephyr the best he can on Dragon’s Edge, but sometimes goofs off with the cousins and Eira. He doesn’t like hearing about Berk, because it reminds him of his parents and the condition they are in.
Scullnut Thorston-Jorgenson - The son of Snotlout and Tuffnut (fraternal mother was Ruffnut). He inherits both of his fathers’ chaotic personalities, while also reflecting their loyalty to their old team. He rides a Typhoomerang named Glowtorch. When he escaped from Berk, Thornut wasn’t on the best terms with his parents (there will be TONS of context on that later). He feels guilty about it, and often feels like they ended up in their condition because of him. He takes his guilt out on the other riders in various forms, like questioning Zephyr’s leading, disobeying Avery and running amok on Dragon’s Edge with the cousins, and often zoning out during combat lectures. (He just doesn’t know any other way to deal with it, and certainly is not the type to talk about his problems).
Runa Ingerman - The daughter of Ruffnut and Fishlegs. She inherited Ruffnut’s chaotic personality and Fishlegs’s love for dragons, so the result was a chaotic love for dragons (I seriously don’t know how that would work out). Runa rides Fogs and Gust, a Zippleback from the Hidden World. She and Scullnut are thicker than the hairiest yak on Berk, because I mean, they are cousins, after all. They often secretly go on little adventures around Dragon’s Edge, just to loosen up a little. They also try not to think of the state Berk, and their parents, are in, afraid of what might’ve happened to them.
Arne - The eldest child of Dagur and Mala, and the future heir of the Defenders of the Wing, and the Berserkers. He reflects his mother’s traits, being calm and collected in times of danger, and knowing when the right time is to strike. He rides a Thunderdrum he named Waves, and often helps Zephyr as second-in-command of the riders, and keeps everyone, especially Eira, in check. He also comforts the riders when they feel at their lowest, and assures them that they are going to defeat Zelda and get their islands and people back.
Eira - The youngest child of Dagur and Mala. She inherited her father’s red hair and wild personality, and his fighting skills as well. She rides a Triple Strike named Wildeye. She has a hobby of chasing some of the Night Terrors around Dragon’s Edge, along with the cousins (Runa and Scullnut). Sometimes even Nuffink joins them as well. But Eira does have a more serious side to her. She looks up to both of her parents (mostly her father), and refuses to believe that he fell to a crazy lady and her dragon. So, whenever someone mentions him or anything related to him, she goes quiet and isolates herself for the rest of the day.
*I'm sorry if this isn't accurate/is cringey. As I said before, I tried to make it as accurate as possible (for this AU).
so wilbur’s personally limbo is a train station-
so i guess he’s perhaps...off the rails???
daRl’s relationship privileges havebeen revoked
he’s aroace and Ash is just his bestest friend now ‼️💥💥‼️💥🪳
*Skipp and Alice at a park feeding ducks… just kidding they now part of the ducks*
Skipp: Man this is fun!
Alice: yeah! I don’t even know why we’re supposed to be enemies
Skipp: oh it’s because me and my friends ruined you and your brother’s final ticket to becoming famous celebrities just from one failed scam scheme
Alice: …
Skipp: …
Alice: Wanna chase the ducks?
Skipp: YE!!!
Lore about my Shikana and Kawaki Our lives were written in stone au (Part 1)
Narushika:
So, in my Au Naruto and Shikamaru, I got together after the chunin exams, but they both liked each other since the academy. They married at 21. They had 4 kids together, and only two of them were biologically theirs, and another kid was forced upon them. Separated but still married at 29. Shikamaru still loves Naruto, but he still can't forgive Naruto since Naruto cheated, and that would go against his morals. Naruto still wants Shikamaru but still fucks around with Sasuke
Their kids
Mirai was their first kid after Kurenai died suddenly. She was given to Shikamaru when she was 3 and officially adopted by Shikamaru and Naruto when she was 10. She is currently 22, when the events of our lives were written in stone, take place. She was 12 when Naruto and Shikamaru separated. She's Pansexual and mutually pining on someone
Shikana (older by a second)& Kawaki (younger by a second), they are Narushika's only biological children. They were born when Narushika was 22 and were 7 when they separated, After figuring about the separation, Kawaki ran out of the house, which led to him being kidnapped for the next 4/5 years, making Shikana despise Naruto cause she associates him with the fall of her family. Kawaki is indifferent to him. Kawaki is genderfluid ever since he figured out of the sexy jutsu he switches regularly between male and female. Shikana is Omni in a relationship with Libin (Son/Child of Temari and Tenten). They are currently 17
Yosho was adopted by Narushika he is a pureblooded uzumaki, which is rare, he was left on the doorstep of Narushika's house by his mother, cause she heard new uzumaki generations were forming in Konoha and she thought he'd be better of with them not knowing they were all half breed or 1/4 uzumaki with no actual uzumaki training! She gave him to Narushika because when Nara has a child, they are overprotective just like they would be with their fixation, and Naruto is Hokage. Because Yosho wasn't named Shikamaru named him the equivalent to his mother's, Yoshino, name. He was 4 when Narushika separated, and he is currently 14. When he was taken in, he was 6 months old. He is in a relationship with Rinku. He likes Rinku, who is a boy, but doesn't know what his sexuality is
Kousei was a surprise in Shikamaru's words. He and Naruto didn't want any more kids after Yosho. But Naruto and Hinata got drunk and slept together. She thought about getting an abortion but that went against her morals (I don't care what people do with their bodies, okay I'm just saying I feel like Hinata wouldn't want to kill a child no matter what) She also didn't trust the adoption system, so she gave him to Shikamaru. Kousei was 1 when Narushika separated. He is currently 11. He was too young to remember any of Naruto's wrongdoing he is indifferent to him while also wanting to get his approval, and since Naruto is his father, Kousei goes between Shikamaru's house, then hinata,'s and then he goes to Naruto. Every 2 weeks.
NEXT NARUSASU
POV:
You leave me a pen and a notebook for 0.01 milliseconds.
(Me dejas un bolígrafo y una libreta por 0,01 milisegundos)
It's Gaby :3
I need thanks for ChatGPT's traduction T-T
(I'm really bad in English)
🇺🇲:Oh, hi hello my dears~
How’s everyone doing? Have you eaten yet? Well, I have—I just had a super tasty Maruchan.
Anyway, I DID SOME MORE DRAWINGS TODAY! Though, as always... they turned out kinda meh—decent, in my opinion.
Here are the new ones:
🇨🇺:Oh, hi hello my dears~
¿Cómo están? ¿Ya comieron? Pues yo sí, me acabo de comer una Maruchan de lo más sabrosa. En fin, ¡HOY HICE OTROS DIBUJOS! Aunque como siempre quedaron... Meh, decentes a mi opinión. Aquí les dejo a los nuevos:
🇺🇲:A bit of context for these OCs:
The first one—yeah, the guy with the "talk to me and I’ll kill you" face—is named Ignacio. He’s 50, Cuban, and basically the “adoptive dad” of our main girl. He used to work at the agency as a weapons creator and all that, so he’s... kinda way too obsessed with having weapons literally everywhere in his house (not even kidding—there’s a shotgun under the damn couch). He left the agency 'cause he wasn’t about that life anymore and has been living off his retirement since he was 43. With Gaby, he’s a pretty neglectful and super chill parent—acts like he couldn’t care less about the little devil child. Buuut the moment someone lays a finger on her… well, let’s just say when they tried to take Gaby away after she got corrupted, he almost killed the agency boss for trying to take her custody.
The second one—yeah, the one who kinda looks like a hooker—is named Rosa. She’s Gaby’s biological mom, but sadly she’s dead now (cough I killed her). So Gaby never got to meet her.
She died at 34, was Cuban (like, countryside-Cuban), and owned a bar that was tied to the mafia—though she honestly didn’t care much, as long as the money kept rolling in.
Oh, and yeah, she was kinda a hoe too—always out looking for “yumas” (foreign guys) to hook up with. She’s the daughter of a prostitute and a client. Her mom didn’t want her, but the pimp actually did—he always wanted kids but never had a wife (I decided he was asexual and aromantic, by the way). All this went down at the Guantánamo naval base—where I made up a bar-brothel being a thing—and that’s where it all happened. When Rosa grew up, her “dad” got her a bar in Havana.
The third one is Ludwig, though most people just call him “Novato” (‘Newbie’), and he’s a total sweetheart. He’s also Gaby’s biological dad and Rosa’s husband. Poor guy died at 32 along with Rosa (cough yeah, I killed him too). He was German and worked at the agency with Ignacio and Mateo—they were actually the original golden trio... until, boom, HE DIES. People at the agency were really fond of him and gave him the nickname “Novato” because he joined when he was just 15. His mom didn’t want him at home, so he basically grew up there—and the name just stuck. (And let’s be real, he’s a newbie at EVERYTHING. Yup, that too. You know what I mean.) He worked as a hitman, more specifically a sniper. And about that scar on his nose? No clue. He’s had it since he was a kid—probably fell on his face being a DUMBASS.
My drawings (and English) are still bad, really BAD.
🇨🇺: Un breve contexto de estos OC's:
El primero con cara de que te va a matar si le hablas se llama Ignacio, tiene 50 años, es cubano y es el "padre adoptivo" de nuestra prota. Trabajó en la agencia como creador de armas y cosas así, por lo que está un poco... demasiado obsesionado con tener armas en cualquier lado e su casa (y no es mentira, tiene una escopeta debajo del maldito sofá) pero deja la agencia porque no está para eso y vive de su jubilación desde los 43 años. Con Gaby es un padre negligente y bastante permisivo y tal parece que no le importa la chamaca del diablo, pero nada más le tocas un pelo a esa niña... Digamos que cuando se trataron de llevar a Gaby en cuanto se corrompió casi mata al jefe de la agencia por querer quitarle la custodia.
La segunda que parece prostituta se llama Rosa y es la madre biológica de Gaby, pero se murió lamentablemente (ejem, la maté) y entonces Gaby nunca la conoció. Murió con 34 años, es cubana (guajira) y tenía un bar que estaba relacionado con la mafia aunque a ella no le importaba mucho ya que ella solo recibía dinero y ya. Ah, también era medio puta ya que buscaba yumas para acostarse con ellos. Es hija de una prostituta y un cliente pero, la mujer no quería la niña pero el proxeneta sí la quería porque siempre quiso tener hijos pero él nunca tuvo esposa (llegué a la conclusión que ese hombre era asexual y arromantico). Esto ocurre en la base naval de Guantánamo donde me inventé que había un bar-prostibulo y pasó todo esto, cuando Rosa crece, su "padre" le consigue un bar en La Habana.
El tercero es Ludwig aunque se le conoce por "Novato" y es una cosita toda linda, además de ser el padre biológico de la prota y esposo de Rosa. Murió con 32 años el pobrecito junto a Rosa (ejem, también lo maté) y es alemán. Trabajaba en la agencia junto con Ignacio y Mateo y ese era el primer trío dorado hasta que, pum, MUERE. En la agencia le tenían cariño y le decían Novato por llegar a la agencia con 15 años ya que en su casa su mamá no lo quería y bueno, se le quedó el nombre (al final digamos que es novato en ABSOLUTAMENTE TODO, y sí, en eso que estás pensando también). En la agencia era un sicario, específicamente un francotirador. Y ¿Por qué tiene esa cicatriz en la nariz? Ni idea, desde niño la tiene, seguro se cayó por PENDEJO.
Mis dibujos (e inglés) siguen siendo malos, realmente MALOS.
🇺🇲:Oh, hi hello my dears~
Sooo, I know I still gotta explain a bunch about the lore and all that, but I haven’t really had the time (lies—I'm just lazy, lol). Anyway, since like forever ago, I’ve been drawing my OCs—or well, the most important and iconic ones. I’ve messed around with a bunch of styles, and I think the one I like the most is the one I did in the pic below:
🇨🇺:Oh, hi hello my dears~
Bueno, sé que aún tengo que explicar mucho del lore y tal pero, no he tenido tiempo (mentira, le da pereza explicar) en fin, hace más tiempo que el tiempo, he estado dibujando a mis OC's o más bien a los más destacados e importantes. He probado muchos estilos y creo que el que más me ha gustado es el que he hecho en la imagen de abajo:
🇺🇲: This is one of the golden trios from the lore, 'cause WARNING: there are over 30 OCs.
The girl is Gabrielle, kinda the main character. She's 23, Cuban, and works at the agency. She's got a nasty temper and a permanent "resting bitch face" that just won't go away. She's infected with corruption from a newly discovered phase, so the agency basically locked her up and she almost died—YAAAY. Now she might have PTSD but hey, she's still kickin’.
The half-naked dude is Samuil, the MC’s boyfriend. He’s 25, Russian, and used to be a boss in one of the most dangerous mafias in Russia (COUGH cliché). But now he’s a househusband (lol). To sum him up, his most well-known nickname is “Nympho Psycho” (yeah, I know, I need help—don’t tell me).
The white-haired guy is Mateo, the extrovert of the group. Basically the golden retriever type—super chill and fun. He’s been on Earth for 53 years since he showed up, but looks like he’s 19 or 20 'cause he’s a damn demon who just popped up in ARGENTINA.
(I don't know how to draw but I feel it looks cool)
🇨🇺:Este es uno de los tríos dorados del lore porque, ADVIERTO, hay más de 30 OC's.
La chica de llama Gabrielle que es como nuestra prota, tiene 23 años, es cubana y trabaja en la agencia. Tiene mal carácter con una cara de culo que no se la quita nadie. Es una infectada de la corrupción de una fase recién descubierta por lo que la agencia la retiene y casi muere YUPIIIIII, ahora tiene posible estrés postraumático pero, hey, está aquí.
El chico medio desnudo es Samuil que es el novio de nuestra prota, tiene 25 años, es ruso y fue jefe en una de las mafias más peligrosas de Rusia (EJEM, CLICHÉ) pero ahora es ama de casa (jaja). Y para resumir quién es digamos que su apodo más conocido es "Psicópata ninfómano" (sí, ya sé que no estoy bien de la cabeza, no me lo digan).
El peli blanco es Mateo que es el extrovertido del grupo, el golden retriever o algo así, muy chévere en resumen. Tiene 53 años en la tierra desde que apareció aunque su apariencia es de 19 o 20 años ya que es un maldito demonio que apareció en ARGENTINA.
(No sé dibujar pero siento que me quedó chévere)
🇺🇲:Oh hi hello my dears
Do you remember the lore I yapped about before? Well, I'd like to give you a little summary about it, pretty much shitty, yeah, but easy for y'all to get.
As I said, this story occurs during 2019 or so, pretty modern time but yet nit the 2020's. This is a "dystopia + (sort of) fantasy and sci-fi".
POV: There is a virus in the world (nOt ThE cOvId) that "corrupts" people and, ahaldijslsck OBVIOUSLY, it's called "corruption" (it can't be more cliché). Angels and demons exist too! Based on biblical and satanic religions or smth like that (don't mind me too much, I'm a. agnostic and I wanted to insert all that stuff because my ass says so).
In this world, the corrupts are a taboo subject in society, being seen as murderers, monsters or the most disgusting shi on the planet, while the government sees them as biological weapons, since only "corrupt weapons" can murder the said corrupts. Angels are pure and divine beings, mAGICALLY APPEARING ON EARth as five-years-old-children, more or less, every time someone dies they fulfil some important requirements of the bible itself; the bad thing is that they are under vigilance at all times in case they break any commandment, being punished and turning into fallen angels with the penalty according to their punishment. Demons... they are happy, those people are taboo too but they go pretty much... yolo abt it. Many of them just wreak havoc and, like angels, they appear on earth in the same way only if that dead person meets the requirements of Satanism or some capital sin.
There are three main organisations in this universe: the governments, the criminals and the "scientists". How does it work? Simple, our main organisation is a government paid agency (Umbral Operatives) dedicated to research, weapons innovation, military force and surveillance of the corrupt, who by the way, have hitmen or spies for the control of any potential danger although they are more often used for criminals. Then there are the mafias or gangs of gangsters, people who pursue their own interests in questionable ways, nothing more, nothing less. And finally there are the "scientists" which is more like... a cult who, as you might imagine, are the creators of the virus itself. Why? No idea (yet), my friends.
🇨🇺:Oh hi hello my dears
¿Se acuerdan del lore que les conté? Pues me gustaría hacer un pequeño resumen muy a la mierda pero que sea entendible para ustedes.
Cómo dije, esta historia se basa aproximadamente en el 2019, algo contemporáneo pero sin llegar a la actualidad. Esto es una "distopía con su toque de fantasía y ciencia ficción" ya que existe un virus por el mundo (y no, no es el coronavirus) que "corrompe" a las personas y, por obviedad, se le denomina "corrupción" (más cliché no puede ser) además de la existencia de ángeles y demonios basados en las religiones bíblicas y satánicas o algo así (no me hagan mucho caso que soy agnóstica y me quise meter acá porque me sale de donde no brilla el sol).
En este mundo, los corruptos son tema tabú en la sociedad siendo vistos como asesinos, monstruos o la asquerosidad más grande del planeta mientras el gobierno los vé como armas biológicas ya que solo las "armas corruptas" pueden matarlos. Los ángeles son seres puros y divinos, apareciendo como niños de 5 años aprox en el mundo cada que muere alguien cumplen con algunos requisitos importante de la mismísima biblia; lo único malo es que son velados en todo momento por si incumplen con algún mandamiento, siendo castigados y convertidos en ángeles caídos con la pena según su castigo. Los demonios... son felices, esa gente son tabú también pero ¿Crees que les importa un comino? A muchos no, sólo hacen el caos y, como los ángeles, aparecen en la tierra de la misma forma sólo que si esa persona muerta cumple con los requisitos del satanismo o algún pecado capital.
Existen tres organizaciones en este universo: el gobierno, los criminales y los "científicos" ¿Qué cómo funciona? Simple, nuestra organización principal es una agencia pagada por el gobierno (Umbral Operatives) dedicada a la investigación, inovación de armas, fuerza militar y vigilancia a corruptos, que por cierto, tienen sicarios o espías para el control de cualquier peligro potencial aunque se suelen usar más para los criminales. Luego estan las mafias o bandas de malandros (XD), gente que buscan sus propios intereses de maneras cuestionables, nada más y nada menos. Y al final están los "científicos" que es más bien una "secta o culto" que, como debieron imaginar, son los creadores del mismo virus ¿Por qué? Ni idea, amigos míos.
Yes, I draw this and yes, it's a bullshit.
(Sorry for my really bad English)
🇺🇸: Oh hi hello my dears, I introduce myself as Gabriela although I like to be called Gaby (probably you will call me whatever you want but idgaf) ignore my half-assed english-totally-not-grom-a-translator because that is literally what it is (VIVA CUBA LIBRE). Anyway, during the schizophrenia attacks I get at 3 a.m., I came up with a lore more SICK than your math test.
Of course this lore has a considerable amount (too many) of characters along with a story with so many branches that you don't even realize you missed it.
Obviously in every story there is a protagonist and in mine it can't be missing. This is all roughly based on 2019 because it was a great year before everything went FOR THE REVEREND PINGA.
/
🇨🇺: Oh hi hello my dears, me presento como Gabriela aunque me gustaría que me llamaran Gaby (seguramente me llamarán como les salga del orto pero me vale culo). Durante mis ataques esquizo de las 3 de la mañana, se me ocurrió crear un lore más complicado que las matemáticas.
Por supuesto, este lore tiene una cantidad considerable (DEMASIADOS) personajes, junto con tantas ramas que ni te darás cuenta que te perdiste. Obviamente en toda historia hay una protagonista y en la mía no podía faltar. Esto está basado hasta el 2019 porque es fue un gran año antes de que todo se fuera A LA REVERENDA PINGA.
Pues bueno, me despido motherfuckers :3
"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.
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:
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!
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!
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!
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
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
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.
Dragon Salmon
“[...] the Aundair River is famous for the seafood that half-elven anglers bring back to the markets of Fairheaven. The traditional preparation of the enormous salmon that spawn in that river, like much else in Aundair, relies heavily on sauces: in this case a butter and dark wine reduction.” - Heroes’ Feast, p. 75
Packed full of healthy minerals, fats, and vitamins, fish is an important part of a healthy and balanced diet. However, the cost of fresh fish can reach astronomical prices in places where it isn't readily available. So, why not make the most of the fish you buy when splurging for it?
The Dragon Salmon from Heroes’ Feast is a great, easy recipe to get anyone started on pan-searing salmon while making it look like it came straight out of a Michelin star kitchen. With a flavour combo to die for, it’s sure to make the mouths water of even the pickiest seafood eaters!
BONUS: See the results section for suggestions on vegetables that will add a colourful flare while plating 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: 25 mins Overall: 35 mins
Ingredients:
1 ½ pounds (1.5 kg) skin-on salmon fillet, pinbones removed if necessary, cut crosswise into 4 equal pieces, and blotted dry*
Kosher salt and freshly ground black pepper
2 tbsp. (30 ml) neutral-tasting oil (such as vegetable, canola, safflower, or grapeseed)
2 tbsp. (28 g) unsalted butter
1 shallot, finely chopped
1 tsp. (1 g) minced fresh thyme
⅔ cup (160 ml) fruity, medium-bodied red wine (such as Pinot Noir, Côtes du Rhône, or Zinfandel)**
½ cup (80 ml) low-sodium chicken broth
1 ½ tbsp. (5 g) minced fresh chives, for garnish
* I’m usually not a believer in organic foods. However, I found using organic salmon for this recipe really increased the flavour.
** Don’t use the cheapest wine for this recipe, you can really taste it. Instead, opt for a 14-16$ bottle. I recommend Bolla Valpolicella.
NOTE: Be careful if using dried thyme instead of fresh thyme since dried spices have a much more concentrated flavour. Use one-third of the amount of fresh thyme called for in the recipe if substituting for dried.
First, preheat the oven to 200℉ (93℃) with the oven rack in the middle of the oven.
Next, after blotting the fillets with paper towel, sprinkle them with salt and pepper and lightly massage it in.
TIP: Blotting both sides of the fish helps prevent it from sticking to the pan while it cooks.
Warm oil in a nonstick skillet over medium-high heat (I set mine closer to medium) until shimmering.
The general trick with pan-frying fish is to use high heat and to give the fillets enough time to cook on both sides while only flipping them once.
To achieve this, place the salmon fillets flesh-side (pink side) down and cook, undisturbed, until the bottoms of the fillet start to turn opaque (like a golden band around the bottom) and the sides of the fillet have lost their vibrant pink colour, 3 to 4 minutes.
Gently flip the fillets using either tongs or a spatula so they are now skin-side (silver side) down. Again, cook, undisturbed, for 3-4 minutes until the fillets have lost all translucent properties on the inside and the flesh flakes apart when checked with a fork.
NOTE: The timings for my fish really depended on their thickness. It sometimes took me 5 minutes a side to cook!
TIP: A downside of frying fish in a pan is that the oil will splatter as it cooks. To save yourself some clean up time (and your arms and hands), place splatter guards over the skillet to catch most of the flinging oil.
TIP: Pan-frying any kind of fish will cause your house/apartment to smell like fish. To help with this, open your windows before you begin cooking. If available, turn your fumehood on high.
Once the fillets have cooked, transfer them to a heatproof plate or baking tray lined with aluminum foil. Place the fillets in the oven to keep warm while the sauce cooks.
TIP: Like @afinickyguide found, the fillets tended to dry out if left in the oven too long. To keep them moist, tent a piece of aluminum foil over the fillets before putting them in.
TIP: Let this picture be a lesson in why you never want to overcrowd a pan. I couldn’t find the tongs and had to use a spatula to flip and get them out of the pan. Disaster!
Reserve the oil used for cooking in a separate bowl for later. Then, wipe out the skillet.
After, melt 1 tbsp. butter in the skillet over medium-low heat. Add the shallots, thyme, and ¼ tsp. salt and cook, stirring constantly, until the shallots soften - about 1 minute.
Heroes’ Feast says to add the wine and the chicken broth then adjust the heat to medium-high and bring the mixture to a simmer to cook until reduced by two-thirds. However, I’ve found that simmering the sauce on medium-high reduces it too quickly, and simmering on low (as simmering usually works) reduces it too slowly.
Instead, for more consistent results, add the wine and broth and simmer on medium for 6 minutes (for the sauce to reduce by two-thirds). Stir occasionally and scrape the bottom of the pan to loosen any stuck browned bits. Add the reserved oil halfway through.
TIP: Like @afinickyguide, I found there was barely enough sauce for all four fillets. I recommend doubling the amount of ingredients for the sauce to have enough.
Reduce heat to low and add the remaining 1 tbsp. butter, ¼ tsp. salt and pepper to taste. Stir constantly while the melts and incorporates into the sauce. Taste the sauce and, if necessary, adjust seasoning with salt.
Pour or spoon sauce over or around the salmon fillets, sprinkle with chives, and serve hot.
TIP: If you don’t like skins on the bottom of your fish, they can be easily taken off after cooking by turning the fillets on their sides before plating and gently prying them away using a fork while a spatula keeps the fillet in place.
Overall, I would give this recipe a 5/5. Fish is a staple in my house and I’m happy to say that this recipe has replaced our traditional one - it’s truly outstanding! The sauce is a perfect balance of flavours and choosing the right red wine provides excellent body and depth to the meal.
As mentioned earlier, I only have two gripes with this recipe: the fillets can dry out easily if left to warm in the oven too long and that you may need to make double the amount of sauce, depending on your tastes. However, both are easily fixed by tenting the fish with aluminum foil before placing it in the oven and doubling the amount of ingredients for the sauce.
BONUS: For extra flair when serving, plate the fillets with green veggies like broccoli, peas, or green beans for a colourful contrast!
Feywild Eggs
(w/ my favourite add-ins)
[Feywild Eggs are] a delightful presentation of creamed, herbed, and fluffed eggs, completed over even heat for a golden crisp finish. Some have even claimed this simple recipe descended from the leShay, an immortal breed of fey “elves” with incredible, godlike powers. - Heroes’ Feast, p. 58
Eggs are one of the most versatile foods around. Scrambled with cheese, added to rice, mixed with greens - there’s nearly no limit to the variations. Easy to pick up the basics, they make a great introduction food for anyone looking to start their cooking journey. The only trick to these eggs is to make sure you have the proper pan for the job!
The Feywild Eggs frittata in Heroes’ Feast makes a great base for any number of combinations you can think of, anytime of the day. Due to all of the possibilities, I couldn’t possibly cover all options in this post. So, I’ll be covering the base recipe through the post and will discuss my favourite add-ins and how I cooked them in the results section!
For a complete feast, eat them with the Yawning Portal Buttermilk Biscuits (p. 31) and Otik’s Skillet-Fried Spiced Potatoes! (p. 20)
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: 10 mins Cook Time: 35 mins Overall: 45 mins*
* Will take longer if you are preparing and cooking add-ins.
For the ingredients:
9 eggs
¼ cup (23 g) freshly grated Parmesan cheese
⅓ cup (20 g) finely chopped mixed fresh herbs (ex. parsley, basil, dill, mint, tarragon, lovage, or celery leaves
½ tsp. (3 g) kosher salt
Freshly ground black pepper
2 tbsp. (30 ml) extra-virgin olive oil
1 yellow onion, finely chopped
5 oz., about ½ cup, (140 g) Fontina, Colby, Monterey Jack, Havarti, or Gouda cheese, finely diced*
* If looking to reduce the fat content, feel free to use half the suggested amount of Parmesan cheese and cubed cheese.
Warning: Make sure the skillet you use is oven-safe to 400℉
NOTE: The cook’s note in Heroes’ Feast gives suggestions for veggies and meats to use with the frittata (asparagus, sautéd bell peppers, sliced mushrooms, etc. and cooked crumbled bacon or sausage). The only point of concern is to make sure they have all been seasoned and cooked through in the pan before adding the egg mixture.
First, I preheated the oven to 400℉ (204℃).
Next, I beat together the eggs, Parmesan cheese, herbs, salt, and some pepper until the mixture was uniformly blended.
After combining the egg mixture, I heated my 10-inch nonstick skillet over medium-high heat and warmed the olive oil until shimmering. Then, I added the onion and let it cook, stirring frequently, until it softened - about 3 minutes.
REMINDER to cook all of your add-in veggies and meats in the skillet before adding the eggs! See the results section for my favourite add-ins and how I cooked them up.
Once the onion softened, I added the egg mixture to the skillet and let it cook, undisturbed, until the edges began to set and bubbles appeared in the center - about 1 minute (upper-left).
Then, I sprinkled the diced cheese evenly over the eggs (upper-right).
After assembling, I transferred the skillet to the middle oven rack and baked the frittata until the center had set and it puffed up - about 14 minutes.
NOTE: The frittata will puff a lot in the oven, so make sure your oven rack is in the middle!
After taking the skillet out of the oven, I ran a flexible nonstick spatula around the edges of the frittata to loosen it for transfer onto a serving plate.
I let it cool for about 15 minutes then cut it into wedges. It can be served warm or at room temperature.
NOTE: Don’t panic when it deflates as you loosen it from the skillet and transfer - it’s meant to do that!
Overall, I would give this recipe a 3.5/5 on its own and a 4.5/5 when you include add-ins. As stated in the introduction, the base Feywild Eggs recipe is a great starting point to build on but really needs the extras to not taste bland.
For my personal favourites, I used Italian parsley, 1 cup (130 g) chopped asparagus, and 1 cup (70 g) sliced mushrooms. Like the original recipe, I mixed in the finely chopped Italian parsley with the eggs. To cook veggies, I heated 2 tbsp. olive oil on medium heat until shimmering and then added the onion, asparagus, and mushrooms at the same time. I seasoned them with salt and pepper in the pan then cooked, stirring frequently, until the asparagus softened and the onions were a translucent golden brown - about 5 minutes.
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.
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!)