Bonded Through ✨ Fashion ✨

I need a cooking show with these three as the judges. Please.

Green Guardians: Peppermint Patties

Did you know? MCC 7’s Green Guardians hold the current record for most coins scored in a single event, with 25’346!

Time for another MCC dessert: Green Guardians Peppermint Patties!

They may be the Green Geckos now, but my idea for this predates the change so I’m considering it valid lmao. This was a lot of fun to make and introduced me to coloured melting chocolate and candy food dye.

The white chocolate makes these a little sweeter than you would expect for a peppermint patty and they go great with a hot cup of coffee, tea, or hot chocolate!

Check out below for the recipe to make some of your own, and, of course, thank you Scott Smajor.

(Inspired by the peppermint patties from B. Dylan Hollis’ TikTok)

Keep reading

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.

Prep: 5 mins                     Cook: 25 mins                       Overall: 30 mins

For the ingredients:

Half a bag (450 g) Rigatoni pasta

500g mild italian sausage, sliced into 3/4-inch pieces (I recommend Johnsonville brand, if available)

4 large cloves garlic, finely chopped

2 tbsp. sundried tomatoes in oil, sliced

2 tbsp. oil from the jar

1 cup (250 ml) low-sodium chicken broth*

1 block (150 g) chopped frozen spinach**

½ cup (125 ml) heavy cream (35%)***

* Feel free to use any homemade chicken broth or stock you have for a deeper flavour! If you store your homemade broth in the freezer using ice-cubes, you’ll need about 8 for a cup.

** If you’ve got the chopped frozen spinach that comes in little cylinders it’s about 3 of them. If you only have frozen whole leaf spinach (like I did here), take it out of the package and stick it in the microwave on a plate until it starts to defrost. Then, chop it up!

*** Feel free to use either 35% “cooking cream” or “heavy cream”. I’ve used both and haven’t noticed a difference. Do not use lighter creams as substitutes. You will end up with a cream soup instead of a cohesive sauce.

Start by boiling your pasta according to the directions listed on the package - straining it about 1 minute before it reaches al dente.

Next, heat up a high-rimmed skillet on medium heat and add your sausage. Allow it to fully cook through, about 12 minutes (internal temp of 160℉), stirring occasionally.

After the sausage has fully cooked, add the garlic, sundried tomatoes, and oil. Mix it with the sausage and cook until the garlic starts to turn a golden colour (2-3 minutes), stirring frequently.

TIP: After finely chopping your garlic, use the flat side of the knife to crush it. This will allow more flavour to release from the garlic.

Add the chicken broth and scrape the bottom of the pan to loosen any bits that got stuck. Allow the broth to come to a boil.

Add the frozen spinach to the boiling broth, breaking it up as it thaws. Allow it to cook until no frozen chunks remain, about 3-4 minutes.

NOTE: At this stage, you’ll probably start to think that there’s too little sauce in the pan, but resist the urge to add extra broth.

Add the heavy cream and stir. Allow it to come to a boil and incorporate, stirring frequently, for 2 minutes.

You might need to add a little more cream as it cooks. Ideally, you want the sauce to have taken on the lighter colour of the cream but still be able to see the darker colour of the broth.

NOTE: This was made with homemade chicken stock - giving it a deeper colour when the cream is mixed in. You’ll find your sauce to be much lighter if using store-bought broth.

Finally, keeping the heat on medium, add your strained past. Stir until you can see the sauce clinging to the noodles and making them shiny, about 2 minutes. There should only be a little sauce remaining at the bottom of the pan.

Overall, I would give this pasta a 5/5. I’ve honestly never made a recipe that everyone unanimously agrees is a hit with no changes. It’s so quick and easy that I make it almost every week without fail. In fact, I'm making it tomorrow!

As I’ve mentioned in the introduction, I would highly recommend this to anyone who is just starting to learn how to cook. The entire meal cooks in 30 mins on the same heat and is extremely forgiving. Perfect for those starting to venture past instant noodles and freezer meals!

EATING VEGETARIAN? No problem!: I’ve made this dish vegetarian several times and although you do lose some of the flavour, it’s still amazing. 

To substitute the sausage, I’ve either taken it out completely or I’ve used Beyond Meat sausage. Personally, I would recommend leaving the BM sausage out as it has a strange texture. If you enjoy BM and want to add it, add 2 tbsp. of neutral oil to the pan while heating it. Add the sausage and cook for 8 minutes, stirring frequently.

You can substitute the chicken broth with vegetable broth. I would also recommend adding ~1 tsp. italian seasoning with the broth (like the one used in the dwarven flatbread, but maybe skip the marjoram). This should make up for the loss of spicing from the sausage.

Trick or Treat :D

thank you! it's not candy, but have a beignet!

the powdered sugar more than makes up for it 😁

I wanted to show you all this pie I made from scratch today :,)

this blog is a friendly space for twitter and tiktok refugees

but I am literally begging y'all to switch your icons and write literally anything human-like in your bios, we have been at WAR with the spam bots and you're dressed like the enemy

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.

haven’t seen this posted here yet

the ‘dragons’ part of dnd got me interested originally, but it was the fan creations like taz and critical role that really drew me in and kept me around

what a god awful decision

Trick or Treat! :D

(idk if i should ask here or reblogs, so consider this knocking at the front and side door lmao)

Happy Halloween!