#heroes feasting

[heroes-feasting]

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

[heroes-feasting]

Delzoun "Tide-Me-Overs"

“While these are customary consumables at Hornmoot, the traditional human-dwarven trading festival that marks the dawn of Spring, there isn’t a holiday on the eventful dwarven calendar that doesn’t feature these scrumptious meats on the menu.” - Heroes’ Feast, p. 90

Personally, you’d be hard-pressed to find a more dwarven food than the good old-fashioned meatball. 

Heroes’ Feast’s Delzoun “Tide-Me-Overs” bring dwarven kitchens to life with these extremely tasty and juicy meatballs! Leagues better than anything you’d buy at the grocery store, I would absolutely suggest making these yourself.

This recipe is also ridiculously forgiving. Once, I doubled nearly all the ingredients by accident, aside from the meat, and they still came out amazing!

If you don’t eat pork, no worries! They’re just as tasty using only beef!

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

Prep: 15 mins            Cook: 1h 30 mins            Total: 1h 45 mins

Ingredients:

¼ cup (60 ml) heavy cream*

1 egg

2 slices dark bread (such as rye), crusts discharged, remainder torn into pieces**

3 tbsp. (43 g) unsalted butter

1 small onion, finely chopped

Kosher salt

¼ tsp. (2 g) ground allspice 

8 oz (225 g) ground pork

8 oz (225 g) lean ground beef

Freshly ground black pepper

2 tbsp. (8 g) all-purpose flour

1 ½ cups (350 ml) low-sodium chicken broth

1 tsp. (4 g) light brown sugar

1 ½ tsp. (7 ml) soy sauce

½ tsp. (2 ml) fresh lemon juice

3 tbsp. (12 g) finely chopped fresh dill or parsley

* I’ve used both heavy cream and half-and-half with no issues.

** I used Vienna-style Pumpernickel Bread, cut into standard ½ -inch sandwich slices at the thickest part of the loaf.

In a large bowl, whisk together the cream and egg (top-left).

Add the bread, mix well, and set aside, stirring occasionally, until the bread is softened, about 20 minutes (top-right).

Using a fork or sturdy spoon, mash the bread into a paste and set aside (bottom).

NOTE: Apparently, the bread is not what binds the meat/other ingredients together, but works with the milk to give the meatballs moisture and texture! The eggs are the only binding ingredient.

In hindsight, this makes sense, since in baking eggs are a binder…

Meanwhile, in a skillet over medium heat, melt 1 tbsp. (14 g) of the butter. Add the onion and ½ tsp. (3 g) salt and cook, stirring, until softened, about 4 minutes (left).

Add the allspice and cook, stirring, until fragrant, about 40 seconds (right).

Remove from heat and let them cool to room temperature. Laying mine in a single layer in the skillet, it took about 10 minutes.

TIP: Don’t be afraid to eat some of the onions to see if they’ve softened enough.

TIP: Cooling my onions in a single layer in the skillet took about 10 minutes.

Preheat the oven to 475℉ (245℃) with a wire rack in the middle of the oven. Coat a large wire rack with nonstick cooking spray and set it in a large, rimmed baking sheet.

Add the cooled onion mixture, pork, ground beef, baking powder, 1 tsp. (5 g) salt and ½ tsp. (1 g) pepper to the bread paste and, using a large spoon or your hands, mix until well combined and uniform.

TIP: To save yourself time when doing the dishes, line the baking sheet with aluminum foil so you don’t need to scrape any burned bits off.

NOTE: Personally, I didn’t run into this problem while making mine, but it’s important to only mix the meat mixture until everything is just combined. Overmixing will result in stiffer, tougher meatballs.

With moistened hands, form the mixture into generous 1-tablespoon-sized balls (left).

Arrange the meatballs on the rack in the baking sheet and bake until lightly browned, about 20 minutes, rotating the pan halfway through (right).

NOTE: I had to make double the amount of pork/beef meatballs since 8 oz packages of each ground meat were not available. Expect about half the amount of meatballs that you see here if making this yourself.

NOTE: The meatballs will sag through the wire rack a little bit when placed, this is fine!

NOTE: The ones shown above are the size Heroes’ Feast recommends. I wanted them to be a little bit larger the second time I made them, so I went for golf-ball sized. The cooking time stayed the same, but I found the weight of them might have been a bit too much and they lost way more structure than the smaller ones. 

However, that was also the time I accidentally doubled all the ingredients aside from the meat, so I’m sure there was more at play there. Just something to keep in mind. They still came out great though! In fact, they’re the ones shown in the final picture.

Wipe out the skillet used for the onions to remove any stray onion bits, set it over medium heat, and melt the remaining 2 tbsp. (28 g) butter. Stirring constantly, cook until fragrant and a shade darker, 1 to 2 minutes.

Add flour and cook, stirring constantly, until golden, 2 to 3 minutes (top-left).

Switch to a whisk and, whisking constantly, gradually add the broth. Continuing to whisk often, cook for about 2 minutes (top-right).

Add the brown sugar, soy sauce, lemon juice, and ¼ tsp. (0.5 g) pepper and continue to whisk and cook until thickened, about 2 more minutes (bottom).

NOTE: The Heroes’ Feast “cook’s notes” mentions that the sauce will thicken quickly as it cools, and to add extra chicken broth to loosen the consistency.

They’re absolutely right! It’s more obvious in the next pictures but the sauce thickens a lot. It’s also a lot darker than what’s shown in the preview image in the book, so I’m not sure how much extra broth they had to add, but it seems like quite a bit.

Add meatballs to the sauce and simmer, stirring occasionally, until heated through, about 4 minutes (left).

Stir in most of the dill or parsley and taste and adjust the seasoning with additional salt and pepper, if necessary (right).

Transfer to a serving dish, sprinkle with remaining dill or parsley, and serve hot.

Overall, I would give this recipe a 5/5. It was a little daunting since the ingredients list was so long, but once I got started making the meatballs it was actually remarkably simple! They’re really juicy, have great texture, and the allspice-seasoned onions are so tasty!

The sauce is a little awkward to make, but it does add amazing flavour. But, again, the meatballs retained so much moisture you don’t really need a sauce to enjoy them!

Honestly, if you have the time and are sick of store-bought meatballs, definitely give these a try. 

Finally, as I mentioned earlier, you can totally make these with only beef (shown in the final picture above)! They’ll still retain quite a bit of moisture and be super delicious.

[heroes-feasting]

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.

[heroes-feasting]

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.

[heroes-feasting]

Hot Cocoa Broth

“Rumored to be the result when a Halfling mage cast wish to find the perfect fireside beverage, this salty, sweet, and spicy cocoa creation tickles every part of the soul.“ - Heroes’ Feast, p. 188

There’s nothing quite as special as a steaming cup of hot chocolate after an afternoon at the skating rink. Rich and warm - it’s the perfect drink to bring life back to freezing fingers and toes.

Full of chocolaty-deliciousness and a kick of cinnamon, the Hot Cocoa Broth from Heroes’ Feast is like having a Starbucks hot chocolate at home at a fraction of the cost (plus you don’t have to trudge through the snow to get it)!

If you’re looking for a snack to go with it, try out some Gingerbread cookies, Earl Grey cookies, or Cranberry-Banana muffins!

And don’t forget to VOTE in the unofficial 2021 Heroes’ Feast Gingerbread showcase! The winner will be announced on December 24th!

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: 5 mins              Cook: 15 mins                Overall: 20 mins

Ingredients*:

½ cup (50 g) unsweetened cocoa powder, preferably Dutch-processed

½ cup (50 g) packed light brown sugar, or to taste

¾ tsp. (2 g) ground cinnamon

½ tsp. (1 g) ground cardamom

pinch of kosher salt

1 cup (240 ml) water

2 ½ cups (600 ml) whole milk

1 tsp. (5 ml) pure vanilla extract

1 ½ cups (360 ml) espresso or very strong black coffee, hot**

* Makes enough for 4 servings.

** For strong coffee, use the same amount of coffee grounds and half the amount of water.

In a medium saucepan over medium heat, whisk together cocoa powder, brown sugar, cinnamon, cardamom, salt, and water until smooth.

Bring the mixture to a simmer and cook, stirring constantly, for about 2 minutes, making sure the whisk gets to the edges of the pan.

Whisk in the milk and bring to a simmer (do not boil), whisking frequently, about 10 minutes.

The goal here is to scald the milk - keeping the temperature between 180℉ (82℃) and 185℉ (85℃). I used an instant-read thermometer to keep an eye on the temp.

I kept the heat on medium until the thermometer read 180℉ (82℃) and then turned the heat down to medium-low to try to keep the temperature around there until 10 minutes had passed.

If you don’t have a thermometer, you can tell the milk has scalded when frothy bubbles form at the edges of the pan without whisking.

After scalding the milk, whisk in the espresso or strong coffee and vanilla. Taste and adjust the sweetness level with additional brown sugar, if needed. Divide evenly among 4 mugs.

If you want to add whipped cream on top, consider making your own!

Overall, I would give this recipe a 5/5. The base hot chocolate recipe is rich with dark chocolate and easy to adjust to make sweeter if needed. Also, the cardamom and cinnamon add a really awesome flavour - it really is like having your own specialty drink at home!

[heroes-feasting]

Pumpkin Shaped Dinner Rolls

"On Halloween night, the Great Pumpkin rises from his pumpkin patch and flies through the air with his bag of toys to [give to] all the children." - Linus, It’s The Great Pumpkin, Charlie Brown!

Happy Halloween everyone! I’ve been a huge fan of Charlie Brown for as long as I can remember. Every year, my family watches the specials on TV and I must have read each volume in my grandmother’s massive collection at least three times.

So, when I saw this tumblr post late last year, I knew exactly what I wanted to make for Halloween this year… but with a twist! After some trial and error, I’ve found a way to add cinnamon/pumpkin spice sugar to these rolls while avoiding a massive pocket of it.

So, grab your fall-themed drink of choice and check out below for how to make a batch of these delicious pull-apart dinner rolls for yourself! The great pumpkin may just pay you a visit for your troubles…

(Based on the post by Chef John from All Recipes and the tumblr post linked above.)

Prep: 20 mins             Cook:  3 hrs             Total: 3 hrs 20 mins

Ingredients:

1 cup (240 ml) milk, warm

1 packet (2 ½ tsp, 6.5 g) active dry yeast

1 tbsp. (15 ml) honey

4 tbsp. (57 g) butter, melted

1 tsp (6 g) salt

2 ¾ cup (345 g) all-purpose flour, plus ¼ cup (30 g) more for dusting

Kitchen string cut into 12 32-inch long pieces

Vegetable oil

Pour in the warm milk, yeast, honey, and butter into a large bowl and stir to combine (top-left).

Next, add the salt and the 2 ¾ cups of flour. Using a wooden spoon, stir in the flour until a shaggy, sticky dough forms (top-right).

Turn the sticky dough out onto a clean, lightly floured work surface and knead the dough until it becomes smooth, elastic, and is no longer sticky, about 10 minutes. 

Form the dough into a rough ball shape by tucking in the sides. Lightly coat a medium or large bowl with vegetable oil and transfer the dough seam-side down (top-left).

Cover the bowl with lightly greased plastic wrap or a dish cloth and let rise until the dough has doubled in size, about 1 ½ hours (top-right).

Meanwhile, prepare two baking trays with parchment paper or reusable silicon liners.

TIP: I found that only about 3 tsp (8 g) of the reserved dusting flour spread out onto the board was needed to keep the dough workable without the buns becoming dense.

TIP: Remember from the video, you’ll know the dough has been kneaded enough when it springs back after being lightly pressed and you can stretch out a piece the dough like a windowpane without it ripping. The windowpane should also be able to support the weight of the rest of the piece of dough without ripping.

Once the dough has doubled in size, turn it out onto your clean work surface and knead it a few times to bring it back together.

Next, either cut the dough in half and divide each half into six even wedges or divide the dough into 50g - 55g portions using a kitchen scale.

Knead each portion a little and then pull in the edges of the dough to create a ball (like the big dough ball). Secure the its shape by placing the ball seam-side down on the work surface and gently rolling it with the palm of a clawed hand, for about 10 seconds.

Once the smaller dough balls have been formed, place them seam-side down on the prepared baking tray, cover, and let rest for 15 minutes.

Meanwhile, place the pieces of kitchen string in bowl and toss them with a generous amount of vegetable oil. 

NOTE: Do not move onto the next step without this first rest. The dough will expand way too much around the string if you wrap it immediately.

Optional addition to this step:

If you’d would like slightly sweeter rolls to dip in coffee or tea, you can add some cinnamon/pumpkin spice sugar after kneading the measured portions and before shaping the rolls.

First, roll the dough flat and spread ~⅛ tsp. of the sugar mixture on one half (top left). Then, fold in half so the sugar mixture is covered and spread another ~⅛ tsp. on half of the folded dough (top right).

Fold in half again and follow the shaping instructions above to seal the rolls.

NOTE: If you put ¼ tsp. of the sugar mixture in the middle of the rolled dough and shape it from there, the mixture will not be evenly distributed throughout the dough - you’ll just get a dry sugar bomb in the middle of the roll.

After letting them rest, working one roll at a time, place the end of one piece of string on the seam-side of the roll with enough of an overhang to tie a double knot latter, ~2 inches (5 cm).

Wrap the string around the dough so eight sections are created. Unlike the tumblr video in the intro, I wrap the string around the dough in one motion (no crisscrossing or twisting strings).

The string should be secure but loose enough that it isn’t pressing much on the dough before the knot is tied.

Once wrapped, double knot the string so there is enough pressure to form small indents and return the roll to the baking tray knot-side down (which should also be seam-side down).

Cover and let rest for an additional 30 minutes. Preheat the oven to 375॰F (190॰C) with the oven rack in the middle of the oven.

TIP: Any adjustments to the placement of the string should be made before the knot is tied. The string is virtually unmovable at that point.

TIP: If you’re choosing to add the sugar mixture, set a 15 minute timer once you’ve shaped the first roll. Depending on how long it takes to get through all the dough, you may be able to start wrapping the string around the rolls as soon as you finish shaping the last one.

Sift a little bit of flour on top of each roll (top left).

Bake until the rolls have lightly browned and sound hollow when knocked, about 20 to 25 mins (top right).

Once the rolls have cooled enough to handle, cut the strings off of each roll from the bottom. Slowly and carefully unwrap each roll, removing any strands of string that get stuck.

NOTE: It might have been the string I was using, but I found a lot of little strands were left behind as I unwrapped the rolls. The best solution for this I found was: 

Not to wring out any of the vegetable oil from the string when I took it from the bowl and, 

Have my finger directly behind the string as it slowly peeled away from the roll to help all the little strands come off. 

You’ll probably still need to go in an remove some from where the knot was tied, but this should get rid of most of them.

Finally, cut one or two cinnamon sticks into ¾ inch (2 cm) pieces and press one into the tops of each roll to create the stems.

TIP: To cut the cinnamon sticks, use a steak knife to make a small groove and then snap them at that mark. It’ll really save the durability of your knives. Use long sawing motions instead of short ones.

Voilà, your very own pumpkin dinner rolls! Overall, I would give these a 4.5/5 for the regular ones and a 4/5 for the sugar mixture ones - not because of the taste, but for the process.

Cutting the string, soaking them in oil, plus the wrapping, tying, and unwrapping nearly drove me insane each time. I would recommend making these, especially the sugar mixture ones, with a friend. The extra hands (and jokes) will go a long way.

In the end, although they were a little awkward to make, they were definitely a fun way to get into the spirit of the season (and flex on everyone /j)!

[heroes-feasting]

Meal’s End

“[...] this refreshing dish is quick to concoct and easy to serve by the bowlful, requiring no baking. While there are subtle variations of “meal’s end” based on region and culture, the version with chopped persimmon or plum in lieu of field berries is quite seasonal and thus recommended.” - Heroes’ Feast, p. 79

Honestly, I'm going to start calling the whipped heavy cream, greek yogurt, vanilla extract combo that creates the base of Meal’s End “better whipped cream”. The rich sweetness of the cream and vanilla is both enhanced and offset by the addition of the greek yogurt in a way I still struggle to describe.

To make it even better, because the meringues melt quickly in your mouth, they add fantastic texture while not disturbing the overall smoothness of the dessert!

Rich without being heavy, Meal’s End from Heroes’ Feast is the perfect light dessert to have after any meal!

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: 10 mins                Cook: 10 mins                 Total: 20 mins

Ingredients - serves 4 parfait glasses:

3 cups (430 g) fresh strawberries, rinsed and hulled (or a mix of berries)

Sugar as needed

1 ⅓ cups (315 ml) heavy cream

⅓ cup (80 ml) plain Greek yogurt (preferably whole milk) or crème fraîche*

¼ tsp. (1 ml) pure vanilla extract

2 ounces package (50 g/half the package shown) or homemade cocoa or vanilla meringues, coarsely crumbled (about 1 ⅓ cups)

* I used 2% plain Greek yogurt.

Coarsely chop 2 cups of the strawberries. In a bowl, mix the chopped strawberries with sugar to taste. (top-left bowl)

Slice or quarter the remaining 1 cup berries. In a small bowl, mix these strawberries with sugar to taste. (top-right bowl)

Using an electric or handheld whisk, beat the heavy whipping cream until it is softly whipped, adding 1 tbsp. of sugar once the cream has thickened.

This will take 1 to 1 ½ minutes with a stand mixer at high speed.

TIP: To make the cream whisk faster, put the bowl you are using in the fridge or freezer for 10 minutes until chilled. Also, keep the cream cold in the fridge until you’re ready to whip it.

Fold in the yogurt and vanilla just until blended.

Fold in the chopped berries and crumbled meringues.

Divide the mixture among four serving dishes, top with the sliced berries, and serve all at once.

NOTE: Time is not kind to the texture of the meringues. Serve Meal’s End immediately after making it. However, leftovers can be kept covered in the fridge and eaten later.

Overall, I would give this recipe a 5/5. Like I said in the intro, the meringues and berries compliment the smoothness and incredible flavour of the whipped cream mixture perfectly!

I would highly recommend eating this after a fish dinner, but it’s also a great dessert after heavier foods like steak.

Although eating it immediately after making will preserve the texture of the meringues, save any leftovers you’ve got from this! The flavour of the meringues will combine with the whipped cream and make a delicious dessert later too!

[heroes-feasting]

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