Heroes-feasting - Hello Bonjour

So, my parents just told me you live in my county of residence, and I don't know how to feel about the fact that you live so close. I've never even seen a famous person in person, but now I'm learning that you live just around 10 miles from me? Stuff's crazy

I saw you at the supermarket but you didn’t see me!

do NOT feel bad abt scarfing down a tub of raspberries. there is NO reason at all to ration them like other delicious treats bc they WILL mold as soon as theyre out of your line of sight

Looking for a fun family activity this Victoria Day? Roll up you sleeves and try out these tasty biscuits to go with the the beautiful weather!

Yawning Portal Buttermilk Biscuits

While the inn’s undisputed main attraction is the cavernous portal that descends straight into deadly Undermountain dungeon, these famed biscuits are a close second. - Heroes’ Feast, p. 31

I’ve always wanted to make biscuits, but was never motivated enough on a Sunday morning to take the time to prep and clean my bread board to knead dough. So, it was a wonderful surprise  when I saw this no-knead recipe for biscuits in Heroes’ Feast!

Crunchy on the outside and soft on the inside, these biscuits are so melt-in-your-mouth delicious that you’ll throw away any other recipe you have.  Whether eaten warm, at room temperature, or a day or two later, they are an amazing on-the-go breakfast snack that pairs well with any jam.

To really spice up your morning, try them with a side of Otik’s Skillet-Fried Spiced Potatoes!

See below for my notes on the results and for some helpful tips and tricks when making these yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

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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!)

I’m sorry. We tried to make your boyfriend in a poll, and he’s 84% vanilla extract now. Yeah. I’m sorry. He’ll smell really good if you bake him, though!

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.

everyone needs a creative outlet to stick a creative fork into

One Pot Meal

A zero-effort dinner with great flavour and fast cook time.

Simple and nutritious meals are an important thing to have in your back pocket, especially as a student. In a previous post, I shared The Ultimate Sausage Pasta, a quick and easy recipe from my housemate’s friend.

This time, we’re looking at the One Pot Meal, one of my favourite zero-effort dinners to make when I just really don’t feel like cooking. Minimal ingredients (two of which can sit in your cupboard until you need them) and an under half-hour cook time make this the perfect meal for when you’re tired or need a break from the kitchen.

As an added bonus, the Italian sausage adds great flavour on its own, so you don’t need to worry about whether you have the right spices or not!

Check out below for the recipe!

Prep: 5 mins            Cook: 20 mins            Overall: 25 mins

Ingredients:

1 pack (500 g) mild Italian sausage*

2 tbsp. (30 g) unsalted butter

2 cans sliced potatoes

2 cans cut green beans

* I prefer Johnsonville brand.

First, slice the sausages into ½ inch (1 cm) pieces.

Next, melt the butter in a large wok or high-rimmed skillet with a lid on medium heat.

Add the sausage and cook until cooked through, about 10 mins, stirring frequently.

NOTE: If you’re using the sausage from frozen, you’ll need at least an extra 5 mins to the cooking time.

Drain the canned beans and potatoes, discarding the liquid. Add them to the wok or skillet and stir in with the sausage.

Turn the heat to low and cover with the lid. Let cook until the potatoes and beans have warmed up, about 8 mins, stirring occasionally.

Once everything is heated up, divide and serve!

Overall, I give this a 5/5. It’s simple, tasty, and low effort - truly a fantastic meal for after a long day.

Underdark Lotus with Fire Lichen Spread

Sometimes called “fungus two ways,” this zesty duergar essential is sure to rouse the taste buds of even the most spiced-crazed tiefling. - Heroes’ Feast, p. 93

I’ve always found hummus to be a very interesting snack food. With countless possible flavour combinations, you would be hard-pressed to grow tired of this nutritious spread!

Eccentric in both name and origin, the Underdark Lotus with Fire Lichen Spread is sure to satisfy your hunger and delight your taste buds. Between the sweet taste of the carrots and the savoury taste of the cumin, it really is the perfect snack food for spring, summer, and fall!

Fun fact: this hummus has become so popular in our house during hang-out sessions that it’s one of the few recipes I’ve got memorized!

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

Note: The terrible lighting in this post is brought to you by me moving back into my student house from my parents’ home.

Prep Time: ~15 mins Cook Time: ~35 mins (25 roasting + 10 misc.) Overall: ~45 mins

For the ingredients:

1 (15-ounce) can chickpeas, drained and rinsed

1 lb. carrots (about 4 large), peeled and chopped

¾ tsp. cumin seeds or sweet paprika

1 tsp. cayenne

3 tbsp. olive oil, plus more for drizzling

⅔ cup cold water, plus more as needed

¼ cup fresh lemon juice

¼ cup tahini*

Kosher salt

Freshly ground black pepper

Radishes, sliced cucumbers, romaine lettuce leaves for dipping*

* I substituted the tahini for the same amount of 2% greek yoghurt.

** Use any of your favourite veggies/dippables! I used radishes, sliced cucumbers, any kind of sweet pepper, and flatbread (naan).

I use the following conversions in my cooking:

1 lb. carrots = 500 g

1 tsp. cumin seeds = 2 g

1 tsp. sweet paprika = 2 g

1 tsp. cayenne pepper = 1.8 g

3 tbsp. olive oil = 44 ml

⅔ cup water = 160 ml

¼ cup fresh lemon juice = 1 large lemon, juiced

¼ tahini/greek yoghurt = 60 ml

NOTE: I would caution against using bottled lemon juice instead of fresh lemon juice in this recipe. I found using bottled lemon juice gave the hummus an unpleasant bitterness compared to a freshly juiced lemon.

NOTE: I would caution the amount of cayenne pepper called for in this recipe. Even for the spice junkies in my house, 1 tsp. was A LOT of cayenne pepper. I would recommend starting with a little bit less than ¼ tsp. (~0.4 g) and increase it from there each time you make them.

Above is what the veggies looked like before and after roasting. Make sure to toss the carrots, chickpeas, 2 tbsp. olive oil, and spices together first. Then, sprinkle the salt and a generous amount of pepper overtop. I chopped the carrots into slices about a ½ inch (~1 cm) thick.

Although they aren’t a staple in many kitchens, I would highly recommend using cumin seeds for the hummus instead of the paprika - even if you need to buy them. They add an incredible taste to the hummus that makes them worth the extra price.

NOTE: Although Heroes’ Feast states to process the veggies right after coming out of the oven, I’ve had no problem with the flavour when storing them in the fridge and processing them cold.

Above is what the roasted veggies, lemon juice, water, greek yoghurt, and olive oil looked like in the food processor.

TIP: I highly recommend investing in a food processor with built-in side scrapers like the one above. Not having to stop the food processor to scrape down the sides of the bowl is a great time-saver!

TIP: Roll the lemon like a rolling pin before cutting it to maximize the amount of juice it contains.

Above is what the hummus looked like after being processed. Although Heroes’ Feast says to process it until smooth, I found the coarser consistency created a more rustic feel that was a better fit for a D&D setting.

To get it to this texture, I processed it on the lowest setting, continuously scraping down the sides, for 20 seconds. I then added ~1 tsp. more water and repeated the same process for another 20 secs.

Overall, I would give this recipe a 5/5. Everyone in my house thoroughly enjoyed it and it has become a staple during Monday movie nights!

For best freshness results, store any extra hummus in a sealed tupperware container in the fridge. It will keep for about a week or until the greek yoghurt is set to expire.

Man, they don't let you have any fun.