Pumpkin Shaped Dinner Rolls

Bytopian Shepherd's Bread

This spiced bread, served in thick slices, is made from grains imbued with grated carrots and rich chunks of almond [...] If you ever find yourself in possession of the rare herb known as shiftspice, sprinkle a liberal pinch into the batter to ensure that each loaf yields an unexpected flavour. - Heroes’ Feast, p.176

Carrot cake is something that many of us have grown up with one variation or another. Whether it’s a recipe passed down from your grandmother or a slice you pick up at your local coffee shop, this staple has a place in heart and home.

The Bytopian Shepherd's Bread in Heroes’ Feast certainly lives up to the legacy of this treasured treat. Amazingly spiced and not overly sugary, it is sure to be the perfect loaf to serve at breakfast or for dessert!

As a bonus, check out the results section for a delicious quick-and-easy cream cheese icing recipe to go with this carrot cake!

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: ~20 mins Cook Time: ~1h 45min (15 mix. + 1h 15 cook + 15 cool) Overall: ~2h 05 + cool to room temp

For the ingredients:

2 cups. all-purpose flour

2 tsp. baking powder

½ tsp. baking soda

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. freshly ground nutmeg

1 tsp. kosher salt

½ cup currants

3 eggs

¾ cup packed light brown sugar

¼ cup unsalted butter, melted and cooled

⅓ cup buttermilk

1 tsp. pure vanilla extract

1 lb. carrots, peeled and coarsely grated (about 3 cups)

½ cup slivered or sliced almonds

* I found that a ½ cup of sliced almonds was way too many. ⅓ cup will most likely be enough.

I use the following conversions in my cooking:

1 cup all-purpose flour = 125 g

1 tsp. baking powder = 4 g

1 tsp. baking soda = 8 g

1 tsp. ground ginger = 2 g

1 tsp. ground cinnamon = 3 g

1 tsp. ground nutmeg = 2 g

1 tsp. kosher salt = 6 g

¾ cup light brown sugar = 150 g

¼ cup butter = 57 g

⅓ cup buttermilk = 80 ml

1 tsp. pure vanilla extract = 5 ml

1 lb carrots = 500 g

½ cup sliced almonds = 46 g

TIP: If you do not have access to currants, you can substitute them for yellow raisins without altering the flavour of the loaf too much.

Above is what the dry ingredients looked like after whisking them together and then stirring in the currants.

TIP: Coating fruits/nuts in a bit of flour, or mixing them into the dry ingredients, before adding them to the wet ingredients allows for an even distribution through the loaf instead of them all sinking to the bottom!

Above is what the progression of the wet ingredients looked like as they were combined.

Picture 1: whisked the eggs and light brown sugar until well combined

Picture 2: whisked in the melted butter until well combined

Picture 3: whisked the buttermilk and vanilla extract until well combined

Picture 4: Stirred in the carrots

The batter will get progressively lighter as more of the wet ingredients are added.

TIP: I would highly recommend using an electric hand mixer to whisk the ingredients together and not just a regular whisk. Although it is possible, it will take a lot more time and energy to achieve the same result!

Above is what the batter looked like when the wet and dry ingredients folded until just combined. This will be a very liquidy batter, so don’t be too alarmed.

Do not overmix the batter! The more you mix the batter, the more the gluten in the flour will develop. If too much gluten develops, you will end up with a dense, rubbery loaf.

TIP: When folding batter, you’re essentially creating a “J” motion with your spatula around the bowl. To fold, first, scrape ~⅕ of the side of the bowl with a flexible spatula. Then, move it towards the middle of the bowl like you’re “folding” the batter. Finally, rotate the mixing bowl by the amount you scraped so that you’re always folding the batter towards you. Repeat the process until everything is combined!

Above is what the batter looked like topped with almonds before and after cooking.

I found the 55 minute cook time recommended was not enough time. The batter was very wet and although it was edible after 55 minutes, there were areas that were way too undercooked for comfort. On the other hand, it was the perfect amount of time to get the almonds to a nice golden brown.

So, how to keep the loaf cooking while not burning the almonds? First, bake as directed in Heroes’ Feast: 55 minutes on 350°C, turning halfway through. Next, tent a piece of aluminum foil shiny-side in over the pan. This will stop the top of the loaf from cooking while retaining the heat needed to cook the inside. Then, leave the loaf in the oven for another 15 minutes or until a toothpick comes out clean.

TIP: To allow for easy release, cut a piece of parchment paper to fit lengthwise in the pan. This will allow you to lift the loaf out of the pan. See the pics above and below for how it looks.

Above is what the loaf looked like after removing it from the pan.

Cool the loaf as directed in Heroes’ Feast: cool the loaf pan on a wire rack for 15 minutes then remove it from the pan and allow it to cool to room temperature.

Although the cooking time in the book may have been a little bit off, only a small tweak was needed to fix it. Overall, I would give this recipe a 5/5! Everyone in my house loved this loaf and one of my housemates even said it was the best carrot cake they’d ever eaten - which I can’t say I disagree with.

This was the longest recipe so far, but like the potato leek soup, don’t be discouraged! Most of the time is hands-off baking and the taste of this cake alone is worth the time.

For best freshness results, wrap in clingfilm and store on the counter or in the fridge. Lasts up to 7 days when stored in the fridge.

BONUS: Cream cheese frosting recipe

Two of my housemates said the cake on its own was a 4.5/5 and that a cream cheese frosting would make a 5/5. So, below is a delicious yet easy-to-make cream cheese frosting to go with it!

It’s a great base and the page provides details on how to alter it so it can be used with other baked goods! Find out more here: https://sallysbakingaddiction.com/favorite-cream-cheese-frosting/

Ingredients for frosting:

8 ounces full-fat block cream cheese, softened to room temperature

½ cup unsalted butter, softened to room temperature

3 cups confectioners’ sugar, plus an extra ¼ cup if needed

1 teaspoon pure vanilla extract

⅛ tsp. salt

The following conversions are provided for the ingredients:

8 ounces full-fat block cream cheese = 224 g

½ unsalted butter = 115 g

3 cups confectioners’ sugar = 360 g

1 tsp. pure vanilla extract = 5 ml

⅛ tsp. kosher salt = 1 g

NOTE: Be sure you are using a full-fat block of cream cheese! Not low-fat or from a tub. As the recipe points out:

The #1 reason bakers end up with runny frosting is because they’re accidentally using cream cheese spread instead of a block.

If using from a tub, there’s a good chance your frosting will be thin and runny!

Above is what the frosting looked like after creaming together the cream cheese and butter and then beating in the confectioners’ sugar and vanilla.

If you want your frosting a little thicker, beat in the extra ¼ cup of confectioners’ sugar.

For best freshness results, store in a tupperware in the fridge. Lasts up to 5 days in the fridge.

ALT

Ohoho, I am a Big Fan of this!

Source: x

"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.

my final letter to the king himself~

i think what really hurt the most after watching the 'so long nerds' video.. was the realisation that techno's diagnosis was terminal this whole time. his dad said they had been discussing a final video 'for months' and his mom said he was always focused on beating what he knew were almost impossible odds.. even as he told us his doctors are amazing and that he's getting some of the finest healthcare around.. the entire time he knew. and i think that speaks extraordinary volumes about the kind of person that techno was.

his announcement video was essentially a goodbye video. and i think he just didn't want us to know that because it would have meant everyone would have spent this past year in a state of grief and sadness, rather than coming together and focusing on pure positivity, focusing on motivating him, sending him all of our wishes and strength and love. technoblade never dies - and i honestly did not have a single doubt about his recovery even for a second, because that's the kind of strength and courage he has put in me from the very beginning.

i cannot imagine how hard that must have been. i cannot even fathom how tough this past year has been for him and all of his loved ones. but what i do know, is that i will be eternally grateful to you technoblade. because you have always loved and cared, and you had the strength within you to put hope in people's hearts while knowing the universe was not kind enough to return the favour. i am in awe of the person that you were, and it has been a BLESSING to be able to support you these past few years. you have played the game well. now it's time for you to rest.

technoblade never dies 🐷👑

please do not forget to give whatever you can to the sarcoma foundation, in honour of technoblade

Bruschetta Grilled Cheese

You’re welcome.

Welcome to the only recipe for grilled cheese ever. 

Don’t like tomatoes? Doesn’t matter. Get lost in the sauce of basil, garlic, balsamic vinegar, and cheese.

I don’t remember who thought of this first, me or my housemate, so I’m giving us shared credit for this invention. All I know is that we were hungry, had bruschetta mix left over from the night before, and are both apparently geniuses.

Now, enough talking, onto the recipe.

Keep reading

She can’t be stopped

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!

writing tip:

if you push buttons on a keyboard, letters will appear on the screen. and with that power you can do anything

Happy Holidays, Everyone!

I was looking through my holiday stuff and realized I never shared this picture from last year’s Heroes’ Feast Gingerbread Showcase!

This style of cookie picture, with the dusting of powdered sugar in the background, has always been a personal favourite of mine. I’m so happy that I got to try it out for myself and that it turned out so well!