This Dude Makes Tiktoks Of Him Reloading Household Objects Like They’re Fps Weapons And They’re So

Potato Leek Soup (w/ Smoked Turkey)

Served year round, this dense and nutritious vegetable blend is perfect for warming the limbs and souls of dwarves subjugated to the unrelenting cold of damp subterranean life. - Heroes’ Feast, p.97

There’s something very comforting about a rich, creamy soup on an overcast day. Whether rain or snow, its warmth gives you a sense of homely comfort and raises your spirits.

I’d never tried potato and leek soup before attempting this recipe and was skeptical at first; how good could some leeks and potatoes be? However, I was blown away by taste! Delicious and filling, this Potato Leek Soup is sure to satisfy your hunger while giving you those reading-a-good-book-on-a-rainy-day vibes. Make sure to dip a thick slice of sourdough bread from your nearest bakery in it for an even more knock-your-socks-off taste!

As an added bonus, this soup is easily made vegetarian! See the results sections to find out how.

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: ~30 mins            Cook Time: ~1h 30 mins            Overall: ~2 hrs

For the ingredients:

2 slices thick-cut bacon*

3 leeks, white and green parts, thinly sliced

3 celery stalks, chopped

2 tsp. fresh thyme leaves

2 lb. russet potatoes, peeled and cut into 1-inch pieces

4 cups low-sodium chicken broth

1 cup heavy cream**

Kosher salt

Freshly ground black pepper

* I substituted the bacon for smoked turkey.

** I substituted the 35% heavy cream for 18% table cream.

I use the following conversions in my cooking:

1 lb. russet potatoes = 500 g

4 cups chicken broth = 900 ml chicken broth + 50 ml water

1 cup heavy cream = 240 ml

NOTE: Be careful if using dried thyme instead of fresh thyme since dried spices have a much more concentrated flavour. Use one-third of the amount of fresh thyme called for in the recipe if substituting for dried.

TIP: 4 cups of chicken broth is ~950 ml (~33 fl oz.) and a carton of chicken broth contains ~900 ml (~30 fl oz.). Don’t bother buying another carton of chicken broth for the extra 50 ml (~2 fl oz.)! Use up one carton and make up the difference with water.

I didn’t use bacon for this recipe, but still wanted to infuse the broth with the flavour. Luckily, smoked turkey has an extremely similar taste and texture to ham! Just be sure to use extra smoked turkey because it doesn’t release as much fat - which is needed for the flavour.

Above is what the smoked turkey looked like after cooking for 15 minutes (flipping halfway through). It won’t get as crispy as the bacon, but it will still have all of those awesome flavours.

NOTE: Like turkey bacon, smoked turkey doesn’t have enough fat to fry itself. Make sure to add a little bit of neutral-tasting oil to the saucepan, like vegetable, canola, safflower or grapeseed oil, to fry it.

The fried smoked turkey will not crumble like the bacon would. To sprinkle it onto the soup, I diced it into small cubes.

Above is what the vegetables looked like before and after they softened. This will take ~5 mins and they will take up around half of their original volume in the saucepan.

Above is what the soup looked like after cooking. Letting the potatoes simmer on low heat to soften will take forever. Instead, bring the soup to a boil on high heat then turn it back down to medium to simmer. 

It will take about 10 minutes to bring the soup to a boil and it will need to cook on medium for 30 minutes in order for the potatoes to soften enough to blend.

Above is what the soup looked like after blending. I used a magic bullet since I don’t have a proper blender. It took 7 batches filled slightly less than halfway to get through all of it.

Be careful when using a magic bullet to blend the soup - it will be extremely hot! Use a kitchen towel to hold the magic bullet when opening it to avoid burning yourself.

Also, you will need to rinse off the blade attachment each time you blend a batch of soup. The extra soup will prevent a proper seal from forming.

Above is what the soup looked like after I added the cream. I found that 5 minutes was plenty of time for it to thicken.

Overall, I would give this recipe a 5/5 - my grandmother even asked me to teach her how to make it! It has easily put itself on the rotation of dinner meals.

Also, don’t get discouraged by the time it takes to make! Most of the cooking time is hands-off and the prep time can easily be halved if you have someone helping you.

VEGETARIAN: Forego the bacon and use vegetable broth instead of chicken broth. The taste will be more vegetable-heavy but it doesn’t take away from the tastiness of the soup.

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

thinking about those toy pizzas where the slices velcro together

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!

Yellow Yaks: Oat-Fudge Bars

Did you know? In MCC 22, the Yellow Yaks were nicknamed The Golden Girls and were MCC's first all-female team!

Welcome to the stage, the Yellow Yaks themed dessert: Oat-Fudge bars! 

I’ve had this idea knocking around in my head since last summer and now it’s done and I finally get to share it! This event is so much fun to watch and participate in as an audience member, so I really wanted to create something that everyone could enjoy!

Check out what I made for the Green Guardians, and, of course, thank you Scott Smajor.

(Check out the recipe below and huge thanks to Garbange for fixing the lighting in the picture! Inspired by these.)

Prep: 5 mins + cutting out the template      Cook:  4h 50 mins*       Overall:  5 hrs

* Includes cooling time (3 hrs).

Ingredients

For the oat layers:

½ cup (113 g) unsalted butter, melted

½ cup (100 g) granulated sugar

½ cup (100 g) packed brown sugar

1 large egg

2 tsp. (10 ml) vanilla extract

1 cup + 2 tbsp. (135 g) all-purpose flour

¼ tsp. (2 g) salt

½ tsp. (1 g) cinnamon (optional)

1 ⅓ cups (105 g) old-fashioned oats

For the chocolate fudge:

¾ cup + 2 tbsp. (170 g) semi-sweet chocolate chips

¾ cup (175 ml) sweetened condensed milk

2 tbsp. (21 g) unsalted butter

¼ tsp. (2 g) salt

First, preheat the oven to 350°F (177°C) and with the oven rack in the middle of the oven.

In a large bowl whisk together the melted butter and sugars (picture 1).

Then, whisk in the egg and vanilla extract (picture 2).

Next, fold in the flour, salt, and cinnamon (picture 3).

Finally, fold in the oats (picture 4).

Lightly grease an 8x8-inch square pan. Cut parchment paper to fit the pan so that the bottom is covered and the parchment only hangs over two sides of the pan.

Then, spoon about a ¾ cup of the mixture into the bottom of the prepared pan and spread it so that it creates an even layer.

Set the remaining oatmeal mixture aside.

To make the fudge, add about ½-inch of water to a medium saucepan over medium-low heat and place a large glass or stainless steel bowl over top (picture 1). Make sure the bottom of the bowl doesn’t touch the water!

Then, add the chocolate chips, sweetened condensed milk, and butter to the bowl (picture 1). Gently stir the mixture as it melts.

Once the mixture has a smooth consistency (picture 2), remove the pan from the heat.

Pour the chocolate mixture over top of the oatmeal layer (picture 3).

NOTE: You can also melt the chocolate mixture in the microwave using a microwave safe bowl and stirring after 10 second increments until the mixture has a smooth consistency.

NOTE: Make sure to hold the bowl with a kitchen towel if using stainless steel - it really heats up!

To make the faces, first place the cut-out template overtop of the fudge layer (picture 1).

Then, fill the void areas with the remaining oat mixture that was set aside (picture 2) reserve a very small amount to fill in the areas where the nose was kept attached (the white spots).

Next, remove the template and fill in the areas where the nose was kept attached (picture 3).

Finally, bake in the preheated oven for 25-30 minutes. The pieces of oatmeal cookie on top should look set.

After the bars are done baking, allow them to FULLY COOL IN THE PAN (about 3 hours).

TIP: I recommend cutting out the faces on the template with an x-acto knife and the pan border with scissors. Don’t forget to leave a little bit of the white area to keep the nose holes and nose bridge attached!

NOTE: You can cook the bars for longer if you want crispier, less chewy bars.

To cut out the faces, start by lifting the bars out of the pan using the overhanging parchment paper and place it on a cutting board (picture 1).

Slice into four pieces (picture 2).

Finally, print a second template and cut the face of one of the Yaks. Place it over top of each bar and use it as a guide to cut out the shape of each face (picture 3). 

TIP: The ears are a difficult since they’re really thin on the cutout. I recommend letting all of that chocolate area be for the ears and to cut out the head starting at the oats. See the title and final picture as an example.

Ta-da! Time to enjoy your tasty treat!

Honestly, I love these so much, 10/10. Not only did the designs come out super well but they taste amazing. 

I’m used to, and still kinda prefer, the ones at Starbucks that don’t include cinnamon (why I made adding it optional) but they’re fantastic either way!

Now, time to get energized and watch our favourite streamers compete in this MCC!

TEMPLATE:

Follow the following instructions to print this in the right size for an 8x8-inch pan (for Windows, sorry Apple users, idk if this works with mac):

Left click the image > Right click > Save image as… > Save

Right click the downloaded image > Open with > Paint

File > Print > Print > Select Print to PDF > Apply > Cancel

File > Print > Page Setup > Select Portrait > Set all margins to 0 > Ok 

File > Print > Print to PDF > Print > Name the file > Save

Double left click the saved PDF > Select your browser of choice > Click the print button > Select your printer > Print

You’re all gonna love this one

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!

Awesome, let me know how it goes!

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 Hero’s Feast here: https://dnd.wizards.com/heroes-feast

Keep reading

Vedbread

Traditionally prepared with sharp “ved” cheese and presented with onion butter, these crusty buns are best served warm, [...] this particular recipe comes from Lorren’s Bakery in Faerûn’s Village of Red Larch, and features mushrooms and cheese from local, outlying farms. - Heroes’ Feast, p. 27

Ever since I first started looking through Heroes’ Feast, Vedbread has been one of the recipes I’ve been most interested in trying. Although they may appear a little strange at first glance, the best way to describe them would be a ‘savory cinnamon rolls’. The mushroom filling mixed with the cheesy dough gives the buns an awesome flavour combo!

Delicious and filling, these buns are sure to make an interesting alternative to a typical lunch or midday snack. Not only that, but they’re great for a fall aesthetic as the perfect match for a steaming cup of broth!

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:  60 mins                           Overall:  1h 15 mins

For the filling ingredients:

12 ounces (345 g) cremini mushrooms, coarsely chopped*

2 tbsp. (28 g) unsalted butter

2 shallots, finely chopped

Kosher salt

1 tsp. (1 g) finely chopped fresh thyme

¼ cup (23 g) freshly grated Parmesan cheese

Freshly ground black pepper

For the dough ingredients:

2¼ cups (281 g) all-purpose flour, plus more for rolling

1 tbsp. (14 g) baking powder

1 tsp. (4 g) sugar

½ tsp. (3 g) kosher salt

6 ounces (170 g) Gruyère cheese, coarsely grated

¾ cup (177 ml) buttermilk, cold

6 tbsp. (85 g) unsalted and butter, melted and cooled

1 egg

Truffle oil for brushing (optional)

* Heroes’ Feast mentions you can substitute the cremini mushrooms with the same amount of shiitake.

For the filling:

First, I pulsed the mushrooms in the food processor until they were very finely chopped (about 8-10 pulses).

Next, I cooked the mushrooms:

I melted the butter over medium heat and cooked the shallots until they began to soften - about 2 minutes;

I adjusted the heat to medium high and added the processed mushroom and ¼ tsp. salt. While stirring I cooked them until all of the liquid from the mushrooms had evaporated - about 9 to 12 minutes (keep an eye on it);

I added the thyme and cooked, stirring, until fragrant - about 1 minute;

I removed the skillet from the heat and stirred in the Parmesan.

After cooking, taste the mixture and adjust the seasoning with salt and pepper. I found there was enough salt but needed a couple shakes of pepper.

After seasoning, I spread the mixture on a plate to cool for assembly.

Then, I preheated the oven to 425℉ (218℃) and lined a large rimmed baking sheet with a piece of parchment (you could also use a reusable silicone liner).

For the dough:

To prepare the dough, I started by whisking the flour, baking powder, salt, and sugar together in a large bowl. Then, I stirred in the grated Gryère cheese.

Next, in a small bowl, I whisked together the buttermilk and cooled melted butter. The butter will clump, this is normal.

I added the buttermilk mixture to the flour mixture and used a wooden spoon to form a chunky dough.

Heroes’ Feast notes that the dough should be sticky at this stage. However, I found it to be rather dry - with bits and pieces of cheese and flour not being incorporated. Don’t worry if your dough turns out similarly. Mine incorporated into a stickier dough while kneading.

After creating a chunky dough, I turned it out onto my breadboard and kneaded until it held together and was mostly smooth - about 4-5 minutes. Take care not to overknead.

After creating the dough ball, I floured the board and under the ball to keep it from sticking to the surface while rolling out.

TIP: The techniques I use for kneading (and a helpful video) can be found on my post about Dwarven Flatbread.

Assembly:

To start the assembly, I rolled out my dough ball into a roughly 12 by 18-inch rectangle. Dust off any excess flour from the surface.

Next, I spread the mushroom mixture over the entire surface. Expect the layer to be thin and patchy.

To roll the vedbread, I started by working with the widest side (18-inch) furthest from me. I then rolled the dough into a very tight, even, compact cylinder towards me.

When I finished rolling, I pinched the seam along the entire length of the cylinder to close it.

Next, using a serrated knife in a sawing motion, I trimmed off the ends of the cylinder to discard and cut the remaining cylinder into 1 ¼-inch pieces.

NOTE: When you make these, you will find it makes about 14. I only have 11 because I misread the dimensions for rolling out the dough.

I arranged the buns cut-sides up on the baking sheet and brushed the top and sides with eggwash - an egg beaten with 1 tbsp. water (above-left).

I cooked them for 18 minutes on the middle rack of the oven until they were golden brown, rotating the baking sheet halfway through. I let the buns cool on the pan for about 5 minutes before transferring them to a wire rack.

I let the buns cool on the wire rack for a little while before storing them. They are best eaten warm or at room temperature (would not recommend cold).

If using, brush the buns with some before serving.

Overall, I would give this recipe a 4.5/5. If it’s not already obvious from the ingredients list, these buns are very mushroomy.

I would suggest trying these buns both at room temperature and warm out of the oven to see how you best enjoy them. Personally, I found the taste of the mushrooms mellowed when left at room temperature and made them much more enjoyable. On the other hand, my dad, who doesn’t particularly enjoy mushrooms, found them tastier warm. So make sure to try them both ways and see how you feel.

There’s a general tip that it’s best to store baked goods in a paper bag at room temperature to keep the crust harder on the outside and softer on the inside. However, I would advise against this for these buns. The dough is too thin to benefit from this and will just go stale-ish  - like they’d been left uncovered on the counter. Keeping them in an airtight container is the best way to preserve that softness that you get right out of the oven.

Want to enjoy them again later? No trouble! Reheat them at 300℉ (149℃ ) for about 8 minutes to snack on them warm.

2021 Tumblr Year In Review

For auld lang syne, my dear For auld lang syne We'll tak a cup o' kindness yet For auld lang syne

- Auld Lang Syne, Dougie MacLean

First year actively making content on the internet and it’s been a lot of fun so far! I’ve definitely learned a lot and would like to think I’ve improved since I started haha

According to Tumblr, my two most popular tags were #homecooking and #heroes’ feast!

As for posts, my top five are:

The Ultimate Sausage Pasta

Hand Pies (including small, snackable pies!) from Heroes’ Feast

Baked Feta Wrap

Hot Cocoa Broth from Heroes’ Feast

Soul Cakes and Halloween Costumes

The “slogan” I chose for 2022 is: Gaslight, Gatekeep, Girlboss