Heroes-feasting - Hello Bonjour

How the commercial is shot

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!

vanilla extract is perhaps the fastest a meme has become unfunny to me. it was funny the first time i saw it (everyone choosing vanilla extract in the "let's bake a cake" poll), and then it was funny when i saw it in an unrelated poll. and after that it was never funny ever again

[already so afraid] let me add caffeine to this, actually

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.

B. Dylan Hollis's new cookbook

So here it is. It's beautifully made.

A few highlights...

There's also a final chapter called "The Worst of the Worst." What's not to love. :)

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

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

The Ultimate Sausage Pasta

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

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

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

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

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

Keep reading

Adventures In Dark Green Chocolate

“i sure would like too” - saved snip title

I started planning MCC’s Green Guardians dessert back in July and little did I know that acquiring dark green melting chocolate would end up being the hardest part of the project. A real Indiana Jones style adventure lmao. 

(Click keep reading for The Adventure)

Not only does dark green happen to be the only colour Sweet Tooth Fairy doesn’t stock, but Wilton’s candy melts aren’t sold here (although apparently they taste bad now so *shrug*) and Bulk Barn only stocks Merken’s seasonally.

Really wanting to make this, I decided to try Wilton candy dye with white chocolate instead of using coloured wafers. However, the green dye ended up being too light, even when adding a lot, and mixing in black desaturated the colour. Not to mention that the black dye had turned into a paste in its container before I’d even opened it and made it near impossible to measure the amount being added.

Fortunately for me, Jay (chocolate crow) and Autumn in Philza’s chat were kind enough to help with the colour saturation issue (ph1lLove catKISS).

Unfortunately for me, after some trial and error, the Green Guardian’s dark green turned out to be more yellow-green then blue-green. Double unfortunate for me is that Wilton does have a candy dye pack with yellow, but those weren’t available.

Now back at square one, I headed to Micheal's, bought a box of Satin Ice candy dye since they looked darker and… walked into Bulk Barn for white chocolate to find they’d started stocking the Merken’s dark green wafers ahead of the holiday season. Yes, it was November by this time. Yes, it was pain and suffering to see them.

The Merken’s wafers were still more blue-green then expected, but adding some orange wafers (also in stock) helped keep the colour from becoming too light while turning it yellow-green. After that, all I needed to do was make it darker. 

The black melting wafers weren’t in stock (and, with my luck, probably won’t be until Halloween), but I still had the Satin Ice colour I’d bought. Although I might have been able to try melting some Sweet Tooth Fairy black wafers, I was worried that mixing brands would cause the chocolate to separate.

But, ta-da!, I got the dark green I was looking for! … Well kinda. The colour looked perfect in the candy mold, but was way too dark when piped or dipped into. At this point, though, MCC was set for December 3rd and I really wanted to share this, even if it wasn’t exactly right.

However, I do still think I was on the right track and that the edits to my process will net a more accurate colour.

So, what did I learn from this? Aside from Canada’s apparent hatred of dark green chocolate wafers /j. 

I don’t know… I think if there's one thing it would be patience? Even when I was lamenting back in July that the wafers weren’t in stock now, I had reason to assume they would be later. And waiting to see would have saved me money on the candy dye and white chocolate.

So, I guess the thing to bring into future projects is to really think about if what I’m looking for is likely to be in stock/back in stock before trying a workaround - even if I’m really excited. Especially if the season for that thing to be in stock is close(ish) and not after when I’m hoping to have something out for.