Heroes-feasting - Hello Bonjour

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

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

Homely Halfling House (Gringerbread)

“A traditional treat served in the waning light of the month of Sunsebb in Greyhawk, this style of gingerbread man memorializes a legend about the ancient ruins of Castle Greyhawk.”- Heroes’ Feast, p. 43

Here’s my entry for the unofficial 2021 Heroes’ Feast Gingerbread Showcase that I’m participating in with:

@afinickyguide

Samantha Nahra

Luboffin_ (Luna)

Check out their gingerbread houses and use this Survey Monkey link to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD

As the chilly winds descend on Fearûn, there’s nothing more comforting to a halfling than cozying up in their house by the fireplace with their favourite book and a steaming cup of cocoa broth.

So, as we all settle in for the winter months ahead, bring some cozy warmth and joy to your holiday season and create your own halfling house!

Spiced without being overbearing, these cookies are a great dessert to serve with coffee or hot chocolate, or pack them in a cookie bundle with some Earl Grey cookies and Banana-Cranberry muffins!

Remember to vote for your favourite house using the Survey Monkey link!

Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

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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.

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Stuffed Egg-Battered Toast

“There’s nothing more comforting to a comfort-obsessed halfling than the warm intermingling scents of vanilla, maple, and walnuts filling their home.” - Heroes’ Feast, p. 120

French toast is a staple of Sunday Brunches everywhere, and it’s easy to see why. This fried breakfast bread is easily customized with whatever you want. Syrup? Eggs? Fruit? It’s all fair game to this tasty toast!

Taking a swing at its own version, Heroes’ Feast’s Stuffed Egg-Battered Toast looks to change it up by putting its toppings inside, rather than on top.

With each slice stuffed with mascarpone, walnuts, and a truly questionable amount of vanilla extract, your kitchen and taste buds are surely going to be treated to that homely vanilla smell that halflings crave so much.

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

Prep: 5 mins    Cook: 25 mins    Total: 30 mins

Ingredients:

4 ounces (½ cup, 120 g) mascarpone, at room temperature

¼ cup (25 g) walnuts, finely chopped

2 tsp. (10 ml) pure vanilla extract*

4 (1-inch-thick) slices of brioche or challah

2 eggs

½ cup (120 ml) whole milk

¼ tsp. (2 g) kosher salt

2 tbsp. (30 g) unsalted butter

½ cup (120 ml) maple syrup

Confectioners’ sugar for dusting**

* That uh… sure is an amount of vanilla for a ½ cup of mascarpone.

** I used chopped strawberries instead.

In a small bowl, stir together the mascarpone, walnuts and vanilla. (I forgot to take a picture of this each time I made it. L.)

Use a thin knife to cut a 2-inch-long slit through the side of each slice of brioche, creating a pocket.

Gently open the pocket and spoon 1 tbsp. of the mascarpone mixture into each slice.

TIP: As mentioned in the “cook’s notes” section, the bread is very delicate and tears easily- so take extra caution when opening and stuffing the pockets.

Alternatively, the notes mention that you could use ½-inch slices and spread the mixture between them like a sandwich. However, I worry about its structural integrity while dipping it in the egg mixture or flipping it in the frying pan.

But, since stuffing each slice is a pain, it might be worth going with the sandwich method.

NOTE: Only stuff the slices if they’re cut 1-inch-thick. ½-inch and even ¾-inch slices are way too thin and will tear.

In a pie dish or shallow bowl, whisk together the eggs, milk, and salt.

BEFORE DIPPING the slices, melt 1 tbsp. butter in a large skillet over medium heat.

Dip two stuffed slices into the egg mixture, turning to soak both sides and letting any excess batter drip back into the bowl.

TIP: You only need to let each side soak for a few seconds. Any longer than 5 makes the bread mushy.

Place the sides in a skillet and cook for 2-3 minutes per side, until golden brown. Use a spatula to transfer the toasts to a warm plate.

Repeat to cook the remaining two stuffed slices.

Meanwhile, warm the maple syrup in a small saucepan over low heat for a few minutes.

TIP: The “cook’s notes” section mentions that warmed marmalade can be used to replace the maple syrup.

NOTE: I misread the instructions for this step and cooked all four slices at once. To fix the uneven browning, I flipped the lighter parts to the middle of the pan for about 20 seconds after cooking each side.

NOTE: To save on dishes, I chose to not warm my syrup.

Top the toast with strawberries (and/or confectioners’ sugar), drizzle with the maple syrup, and serve.

Overall, this recipe has one thing really working against it: the vanilla extract.

Personally, I found the filling to be inedible with 2 tsp. of vanilla extract in the mascarpone mixture. The alcohol in the extract doesn’t have enough time to cook out and leaves everything with a distinctly alcoholic taste. 

This would be fine if other flavours used in the recipe complimented the taste of the alcohol or if the taste was expected (like an alcoholic french toast). Unfortunately, nothing here works with it and, being a breakfast food, it isn’t expected. So, it ends up overwhelming the toast and making it unappetizing.

My solution to this was to cut back the vanilla extract to ½ tsp. The taste was still a little strong, but there was an improvement. If you’re planning to make this at home, consider cutting the vanilla back even further, or try using vanilla bean instead to skip the alcohol entirely.

It’s also worth mentioning that the mascarpone makes these very rich. Interestingly, I found that the syrup and strawberries really helped cut the richness. You’re still only going to eat one though.

Finally, as mentioned in a previous step, although the structural integrity might be questionable with the sandwich method, it might be worth it just to skip spooning the mixture into the pockets. The mess it creates really makes you wonder if it’s worth it.

All in all, the unaltered recipe gets a 2.5/5, going up to 4/5 when the amount of vanilla extract is reduced. Still losing points for the remaining alcoholic taste and messy and needlessly difficult construction.

The sheer number of kids who are straight up putting their real names and ages and location in their bios like "Natasha | 14 | Minor | New York, NY!" and occasionally putting their actual school or city in their tags just terrifies me like no stop stop stop remove that right now I cannot emphasize how unsafe that is for you I am begging you for your sake remove thst shit right now

I love seasonal fruits they're like girl we're back lol

I was making spaghetti and I woke up mid-cooking and set an alarm for when the pasta was done.