Today's "Avatar" food doesn't have a specific episode reference, but dumplings of various kinds have made their way into both ATLA and TLoK because of the heavy influence from Asian cultures. Dumplings is a food chosen initially from the Avatar Wikia's listing of Air Nomad food, and then solidified and expounded upon by the fact that the Air Nomad society takes much inspiration from the high altitude, spiritual culture of Tibet, where vegetarian momos (dumplings) are a common food. As you may recall, all Air Nomads, including Aang, were vegetarian because of their spiritual beliefs (as learned in ATLA s.1, ep.5). Also, just FYI, the existence of momo dumplings is not why Aang's winged lemur is named Momo, though it is a pretty awesome coincidence. No, he's named Momo because he stole a moon peach from Sokka (ATLA s.1, ep.3), and "momo" is the Japanese word for peach. Note: Below you'll find two momo filling recipes, one savory and one sweet. The sweet recipe is one I came up with based on the fact that Air Nomads often ate nuts and fruit and I thought Aang would appreciate something sweet. The ingredients are foods commonly used in Tibetan cooking. You'll also find below a few ways to cook momos such as steamed, fried, and in broth. There's also a tomato chutney/salsa recipe (tomato is commonly used with momos, but not necessarily in them). Also, you can totally add meat, but of course it will no longer be Air Nomad friendly. Simply substitute ground meat for the tofu and mushrooms in the savory recipe below (or, you know, keep the mushrooms). Air Nomad Vegetarian Momos (Dumplings) Ingredients: Dough 4 Cups White All-Purpose Flour 1 1/2 Cup (or more) Hot Water 1/4 tsp. Salt Savory Filling 2 Cups Pre-Shredded Coleslaw Cabbage Mix, pref. w/ carrots (found in salad section of grocery store) 1/2 Onion, chopped 1 pkg. (abt. 3.2 oz) Shiitake Mushrooms 1/4 Cup Chopped Fresh Cilantro 6 oz. Tofu 1/2 tsp. Fresh Ginger, grated 1 tsp. Minced Garlic 1 Tbsp. Soy Sauce 1 Vegetable Bullion Cube dissolved in 1/4 Cup Hot Water Ground Pepper, to taste Sweet Filling 1 Cup Walnut Pieces 1/3 Cup Chopped Dates 1/3 Cup Raisins 6 oz. Tofu 1 Tbsp. Honey Dash of Allspice OR Ground Cloves, Nutmeg, & Cinnamon, to taste Tomato Chutney (optional) 5-6 Canned, Whole, Peeled Tomatoes (or simply get a large can of these tomatoes & pull out however many you want to use) 1/4 Cup (or less) Chopped Cilantro 1 tsp. Minced Garlic Chili Pepper or Red Pepper Paste OR deseeded hot peppers, to taste (optional) Important Items: Steamer or Rice Cooker with a steaming tray (if you want to steam the dumplings) Food Processor or Blender (optional) Rolling Pin Circle Cutter or Large Cup Directions: 1. In a large bowl combine the flour & salt. Pour in the hot water a little at a time, either kneading with your hands or with a dough hook attachment to a mixer (I used my stand mixer. I'm sure you could also use a bread machine). Keep adding water & mixing/kneading until you have an elastic dough that is no longer sticky (if you used a mixer, it's good to knead by hand for the last stretch to make sure it's the right consistency--like noodle dough & pizza dough). If the dough id too sticky, knead in a small amount of flour, if it's too dry, add water. You get the idea. The amounts of water to flour are general & depend on your climate. To keep the dough from drying out, put tit back in the bowl & cover it with a slightly damp towel or simply put the bowl upside down over the dough. 2. If making the savory filling, blend/process or chop very small, the cabbage, mushrooms, & cilantro & then put them in a large bowl. Add the rest of the ingredients to the bowl & combine with our hands. If making the sweet filling, process/blend/chop small the walnuts, dates, & raisins & then put them in a bowl & add the tofu, honey, & spices. Mix with your hands. Put the filling in the fridge until ready to use. (If you'll be steaming your dumplings, set up your steamer now & get the water on its way to a boil. Remember to keep an eye on your steamer water level so it doesn't run out & you burn the bottom of your pot!) 3. Separate the dough into manageable sections, like thirds, keeping the dough you're not working with under the bowl or towel, & roll it out on a lightly floured board to about 1/8 in. thickness. Use a circle cutter or cup rim, about the width of your palm or a little greater, & cut as many circles as you can, re-rolling the dough & cutting until there's no dough left. As you make circles, stack them (they should not be sticky, remember?) & cover them with an upturned bowl or slightly damp towel. Repeat this with all of the dough sections until all you have are a bunch of dough circles. 4. Bring your filling from the fridge & set it close to your work surface with the circles. Lay one circle at a time in front of you &, using either the rolling pin or your fingers, flatten & stretch out the edges of the dough circle even more (you want the edges to be thinner than the center). Next, place a tablespoon-sized amount of filling in the center of the circle. To close the dumpling, gather the edges in by pleating & flattening upward as you go around. As you pleat round & round the dough will close up like a little pouch. Once the opening is as small as you can get it, pinch it together & twist. Carefully break off any excess dough at the top. You can see in the pictures that I made a little circle at the top of my momos. This is common & a way to lessen dough thickness at the top (maybe). Using your thumb, index, & middle finger, carefully pinch the dough around the top until you get a raised circle (FYI, long fingernails are not so hot for this). Note: I made my dumplings round, but you can also make half moons by wetting the edges of the circle & then simply folding it in half & pleating/crimping the edges closed. I chose round so it would look more like the somewhat unique Tibetan momos. 5. To steam the dumplings, brush oil on your steamer tray & place the dumplings in, about 1/2 or a little less apart. Steam for about 10-12mins & then remove to a serving plate. Serve hot. To fry the dumplings, melt some butter (Tibetan's love butter, it's good against chapped lips) in a large pan (make sure it's a pan with a lid) & then add the dumplings. Fry top & bottom until browned & then pour in 1/4 cup or so of water & put the lip over the pan. Steam the dumplings in the pan for about 5 mins or until they are soft & cooked through. Serve hot. To make dumplings in tomato broth (using the savory dumplings of course), cook the dumplings like noodles in the juice from the can of whole tomatoes used for the chutney below + enough water with dissolved vegetable bullion cubes to create a thin, flavorful broth. Garnish with fresh cilantro. Serve hot. 6. (optional) To make a tomato chutney-that's-really-like-a-salsa to eat with the savory momos, process or blender-ize about 5-6 whole peeled tomatoes, chopped fresh cilantro, minced garlic, & add in whatever amount of spiciness you'd like by way of pepper paste or chopped hot peppers. The savory momos are also great with soy sauce or other dumpling/potsticker type dips. Note: For the sweet momos (which are also served hot), a drizzling of honey on top is very nice.
Inspired by Baldur's Gate III, this sandwich recipe puts your Camp Supply Bag to use with courgette, spicy sausage, and Waterdhavian cheese.
The Dragon Prince from Wonderstorm is one of the Fall Netflix premiers that I've been greatly anticipating and it's finally arrived (Sept. 14)!! One of the things that got me really excited for the show, aside from the fact that it's an awesome-looking animated fantasy, is that The Dragon Prince has a couple of the creative minds behind "Avatar: The Last Airbender" and promises action, character depth, engaging story, and humor (the voice actor of Sokka is even in it!). Wonderstorm is even working on a video game based in the same world (release TBA)! "Uhh, jelly tart?" –Crown Prince Ezran, "The Dragon Prince" In a teaser trailer for the show, one of the characters was shown with a jelly tart and you know that further piqued my interest. :) And a few days ago The Dragon Prince official tumblr shared some viewing party ideas including jelly tarts! They explain that the tarts are young Prince Ezran's favorite food, and that they are based on hamantaschen (I'm assuming simply the shape), a cookie traditionally shared in relation to the Jewish celebration of Purim. (You might remember the peanut butter hamantaschen-inspired cookies I made for Voltron: LD). #TheDragonPrince pic.twitter.com/jieSvV9z8r — The Dragon Prince (@thedragonprince) August 28, 2018 Because it's a tart in the show instead of a cookie, I wanted to make a pie-type crust instead of cookie dough, as well as make some special jelly combining dragon fruit and berries! I also wanted to make them large as they appear to be in the show (but you can make them any size). So, if you're wanting to celebrate the premiere and have a bit of time, please give these Dragon Prince-inspired jelly tarts a shot! :) Note: Jelly is different from jam in that jelly is made of the juice from fruit after straining, and jam is made of mashed fruit and fruit bits, no straining. The recipe below is for a homemade jelly made of dragon fruit and strawberries and raspberries, but you could substitute in other berries, like blueberry or blackberry, etc (but I wanted to keep it red like in the show). If you don't have time to make your own jelly, or simply don't want to buy various fruits (or can't find dragon fruit [try an Asian market]), you can use a store-bought jelly/preserve of your choosing. The crust recipe below is adapted from eatwell101, with minor changes. Dragon Berry Jelly Tarts Ingredients: Jelly 1 Large Dragon Fruit/Pitaya (white or pink inside) 1 Cup Chopped Strawberries (green tops removed) 1 Cup Chopped Raspberries 1/2 Cup Water 3/4 Cup Granulated White Sugar 2 Tbsp. Lemon Juice Pith of 1 Navel Orange* (the pith is the white layer under the skin, thicker on underripe oranges) Crust 2 1/2 Cup All-Purpose Flour 2 tsp. Granulated White Sugar 1 tsp Salt 2/3 Cup (11 Tbsp.) Cold Butter, cut into small cubes 1/4 Cup Ice Water of Cold Milk 1 Egg, beaten well (for egg wash) Sugar, Demerara/Raw or Granulated White (for sprinkling) Directions: Jelly: Cut the dragon fruit in half & use a spoon to scoop out the flesh (discard the skin). Chop the flesh & put it in a deep pot along with the chopped strawberries & raspberries. Add the water & cook on medium-low, using a potato masher to mash the fruit & bring out the juices. Once the fruit is very soft & looks like soup, pour the mixture into a fine mesh strainer set over a bowl. Stir the mixture around to get as much liquid through the strainer as you can. Scrape what's on the bottom of the strainer into the bowl; it's all right that some of the tiny black seeds will come through. Pour the liquid back into the pot & stir in the sugar, lemon juice, & orange pith. *To get the pith, it's easiest to zest/grate the outer orange skin (which you can use in other dishes) & then separate the white pith from the orange segments (you can go ahead & eat the segments if you want). Bring the juice mixture to a boil & then lower to a steady simmer. Cook for about 20 mins. or until the mixture thickens. Pour into a small bowl & use a fork or tongs to remove the pith (try to scrape off any jelly stuck to it), & let the jelly cool until needed. Crust: In a large bowl, whisk the flour, sugar, & salt. Add the cubed cold butter & use your finger tips to rub the butter into the flour mixture until you get course crumbs. Pour in the cold milk or water & use a spoon to fold & cut it in just until the mixture comes together into a dough. Shape the dough into a ball & then cut it into 2 equal pieces. Ball up these pieces & lay them each on a large piece of plastic wrap. Flatten each ball to about 1/2" & wrap in the plastic. Chill in the fridge for about 30 minutes. Building & Baking: Line a large baking tray with parchment paper. Lightly flour a flat work surface. Pull the dough out of the fridge & roll to about 1/8" thickness. Place a mid-sized bowl upside down on the dough & cut around it to make a circle (I used a bowl 6 1/2" in diameter). Re-roll the excess dough & repeat. Sprinkle a little bit of flour on each circle & stack them until you've rolled out all of the dough. Place a few of the circles onto the tray. Spoon some of the jelly onto the circles & spread it to about 1" of the edges (depending on the size of your circles). Keep in mind how many dough circles you have & makesure you'll have equal amounts of jelly for each. Working on 1 jelly-spread circle at a time, use both hands to carefully lift & fold over 3 sides, leaving a little triangle of jelly showing in the center (see photos). Pinch the corners slightly when done. There should be room now to put more of the dough circles onto the trays. Repeat with all of the circles. Leave at least 1/2" of space between the triangles. Preheat your oven to 375ºF. Slide the tray of uncooked tarts into the fridge & let chill until the oven is ready. Remove the tray from the fridge & brush the dough with beaten egg. Sprinkle generously with sugar (trying not to get too much sugar on the tray). Bake for about 25 minutes or until the crust is golden & just beginning to brown. Remove from the oven & transfer the tarts to a cooling rack. These tarts are perfect to snag & take on an adventure! Enjoy warm or room temperature, as is or with ice cream. Store in an airtight container with parchment or waxed paper separating the tarts if layering. "Uhh, jelly tart?"#TheDragonPrince pic.twitter.com/tOFCEwdpfa — The Dragon Prince (@thedragonprince) August 28, 2018
Ultimate guide to anime food. How to make anime food recipes. Buy anime drinks, & anime cookbooks, anime snacks, Japanese anime recipes.
Foods of Skyrim: Boiled Creme Treat: Another recipe from The Elder Scrolls V: Skyrim. Like the honey nut treat, this food does not have an in-game recipe, so I just implemented some nordic baking techniques to make this recipe. Pastry Base 2 sticks (1 cup) unsalted butter, soft…
This recipe for Yum Yum Deviled Eggs from Fallout 4 is a perfect appetizer for any gathering whether you are entertaining in the Commonwealth or in New Vegas.
Today's world of "Avatar" food is sizzle crisps; a popular Fire Nation snack often eaten at festivals and events, like the circus, such as the one in "Appa's Lost Days" (ATLA s.2, ep.16). It's said that the taste of sizzle crisps is distinctly bacon-like with the typical Fire Nation hotness. So I decided to make this snack out of for realsies bacon. And then made it like candy. And then added the hotness. So here you go! Fire Nation sizzle crisps, AKA sugared baked bacon, powdered with spices. Of course, you can go as easy or as hard on the spices as you'd like. Fire Nation Sizzle Crisps Ingredients: 1 pkg. Bacon (preferably center cut, normal thickness) 1/2 Cup White Granulated Sugar OR 3/4 Cup Brown Sugar Ground Red Pepper Powder (&/or other spice powder. I like the red pepper + McCormick's Grill Mates Fiery 5 Pepper Seasoning) Directions: 1. Preheat oven to 300°F. Line a baking tray (with sides) with foil & place a wire rack onto the tray. Pour the sugar onto a large plate & spread it around & (if using brown sugar) fluff it with a fork. Open the bacon pack & cut all of the bacon in half. Using the fork or your hands, dredge each strip of bacon in the sugar (rub it on if using your hands, esp. good for brown sugar) & shake off any thick clumps. Lay the sugared strips on the wire rack & slide the tray into the preheated oven. Bake for about 15 mins & then carefully flip the strips over & bake for about 15 mins. more or until the bacon is nice & crisp-ish & no longer pink (oven times vary & bacon brands vary too, so keep an eye on it! Don't let the bacon burn!). 2. Remove the tray & let cool about 5 or so mins. The bacon will stiffen a little as it cools. Stack one row of strips together & transfer to a plate or cutting board. Cut into bite-sized pieces & then separate the pieces from one another. Repeat with the remaining bacon strips. Put all of the pieces in a plastic sandwich baggie & sprinkle in some red pepper powder &/or any other spice you'd like. Do this to taste, of course (I suggest adding powder in small amounts)! Seal the baggie & shake to coat the bacon pieces. Serve the spiced bacon pieces in red cupcake liners (this is great if you're having a party or something). If you don't want to cut the bacon into little pieces, simply sprinkle-spice both sides of the uncut bacon strips while they're still on the wire rack. Enjoy!
Pumpkin Soup (restorative item) Found: Lumpy Pumpkin Hot: Restores 8 ♡s Cold: Restores 4 ♡s Soup is a significant food in many of the "Legend of Zelda" games, acting as a restorative item (unless it's the nasty soup from "Twilight Princess") and either a main quest or side quest in the storyline of the game. In 2011's "Skyward Sword", Link finds a restaurant called The Lumpy Pumpkin on the floating island of Pumpkin Landing whose specialty is Pumm's Pumpkin Soup (the owner's name being Pumm--his daughter's being Kina. Ha). If Link breaks the chandelier in the establishment, one of the tasks he must do for reparation is deliver a bottle of this yummy soup within its 5 minute hot window. Another task involving the soup--a whole, huge, pumpkin cauldron of it--is to deliver it to a flying whale sky spirit who happens to have a gross infection (that Link must heal of course). Note: In the recipe below I've used a kabocha which, here in North America, is technically a winter squash (just FYI, pumpkins are squash). In some parts of the world kabocha is alternately called "Japanese pumpkin", "kabocha" originally being the Japanese word for pumpkin. So for this recipe, I would recommend using kabocha if you can find it (it has a dark green skin) because it has a very nice flavor, but you can also use a small orange pumpkin (not the tiny decorative ones) known as a sugar or pie pumpkins. You'll also notice in the recipe below that I've included carrot & celery chunks to be put in the soup just before serving. You can certainly omit these ingredients but to be accurate to the images of the soup in the game (see above right), wherein little orange & green bits are visible, including them is recommended. Pumm's Pumpkin Soup Ingredients: 1 Tbsp. Butter 6 Slices Bacon, uncooked, cut into 1 in. pieces 1/2 Onion, diced 1/4 tsp. Sage Powder 1/4 tsp. Salt 1/2 tsp. Ground Nutmeg 3 Cups Chicken or Vegetable Broth 2 Cups Roasted Kabocha Pieces (or small sugar /pie pumpkin) 1/2 Cup Carrot, diced 1/2 Cup Celery, diced Canola Oil Sprinkling Salt Sprinkling Pepper Directions: 1. Preheat your oven to 400°F. Cut a kabocha (or small pumpkin) into chunks & using a spoon, scoop/scrape away the stringy, seedy bits (you can save the seeds for roasting, see below). Place the kabocha pieces on a baking sheet lined with foil. Brush the pieces with oil & sprinkle lightly with salt & pepper. Bake for 30 mins until tender. Remove from oven & let cool until touchable. Cut the orange part away from the green skin (even though the skin tastes fine & is perfectly edible, it will turn your soup green if left attached). Note: If you'd like to keep the seeds for eating, rinse the stuff you scooped out in a mesh strainer & separate the seeds from the stringy bits (throw the stringy stuff away). Soak the seeds in salt water over night & then lay them out on a tray to dry. Preheat your oven to 325°F. Coat the seeds in oil & sprinkle with salt & pepper or whatever seasonings you'd like to try. Bake for about 25-30 mins or until they're nice & crispy. 2. Turn the oven to 350°F. Put the carrot & celery pieces on the same foil-lined tray that the kabocha was on (and is no longer. Or just get a fresh foil-lined tray). Rub the carrots & celery with oil & lightly sprinkle with salt & pepper. Bake for about 15-20 mins or until the pieces are tender. Remove from the oven & set aside. 3. In a large pot over medium heat melt the butter & add the bacon pieces & diced onion. Cook until the bacon is no longer pink & the onion is tender. Stir in the sage, salt, & nutmeg. Add the chicken (or veggie) broth & heat through on a simmer. Next, generously pack a 1 cup measure twice (2 cups total) with soft kabocha pieces & then add them to the broth. Let simmer for several minutes. Using an immersion blender or transferring the contents of the pot to a standing blender, blend until no chunks of anything remain & the kabocha & broth are fully incorporated. Scoop off any resulting foam from the surface of the soup. Heat the soup for a few more minutes if it has cooled at all (return it to the pot if you put it in a blender). 4. Using a fine mesh strainer strain the soup into a large pitcher, stirring the strainer contents with a spoon to get the soup through, leaving the pulp behind (dispose of the pulp). Stir the carrot & celery pieces into the strained soup. Pour the finished soup into individual serving bowls & serve hot for the full restorative effect (it does cool off quickly). Serving Suggestions: Garnish with fresh parsley bits & small mozzarella or baked bacon triangles arranged into triforce symbols (float them on the top of the soup. A toothpick helps with placement). Serve with toasted sourdough or baguette or some other nice dip-able bakery loaf. Baked, sugared bacon slices are also awesome to serve alongside this soup. Simply place bacon strips on a wire rack over a foil-lined tray, sprinkle with sugar, & bake at 350°F until the bacon is crispy, about 20 mins or so. Serve as strips or crumbles, or as mentioned above, cut a few pieces into triforce triangles using a clean pair of kitchen scissors & then float them in the soup. This soup would also be incredible with crumbled feta cheese *drool*. "You got some Hot Pumpkin Soup! This homemade soup is Pumm's specialty, but watch it! It'll get cold in five minutes!" - In-game text, The Lumpy Pumpkin, "The Legend of Zelda: Skyward Sword" Deliver some to a friend! Hurry! You've only got 5 minutes! * Try my Hyrule & Lorule Triforce Pumpkin Muffins for "A Link Between Worlds"! *
“A mainstay in any fisherman’s home, the crisp crust pairs well with the fishy flavor.” –– Fish Pie, In-game description, The Legend of Zelda: Breath of the Wild Featured in the beautiful fan art recipe zine, Hyrule: Taste of the Wild, available in PDF format on Shattered Earth's Etsy shop, here is my first version of the fish pie from Breath of the Wild! I made this back in early 2017, and am finally posting it (!!!). This version is a creamy pot-pie-type of filling with white fish, potato, and milk. Stay-tuned for version 2, which is a salmon en croute! *Note: I simply put "3 Ready-made Pie Crusts" in the recipe below to make it more straight-forward, but feel free to home-make the dough; you could use this basic pie-crust or this puff pastry crust, for example. You could even use this hot water pastry crust. :) Fish Pie Ingredients: 2 Tbsp. Butter 1 ½ Cup Milk 12 oz. White Fish (like cod) 2 Tbsp. Flour 1 Cup Diced Potato ¾ Cup Chopped Leek, center 2 Whole Cloves Bay Leaf Pinch of Nutmeg Salt & Pepper, to taste 3 Ready-made Pie Crusts* 1 Egg, beaten well Directions: Place the fish in a medium pot and cover it with the milk. Add in the diced potato, chopped leeks, bay leaf, & cloves & bring to a low boil. Lower & simmer for about 8 minutes. Strain the milk into a cup to be used later. Discard the bay leaf & cloves. Flake the fish & put it in a large bowl along with the leeks & potatoes. Melt the butter in the same pot & stir in the flour to create a paste. Let it cook for about a minute, & then gradually add in the reserved milk, stirring constantly so no lumps form. Stir in the nutmeg & salt & pepper to taste. Bring to a boil for about 6 minutes to thicken. Pour into the bowl with the fish, potatoes, & leeks & then let cool in the fridge. Cut two simple fish templates out of card-stock; one about 6½”–7” long (head to tail) & 4” (top to bottom), & another fish about ¼" wider all around, except at the tail fin which can be the same size as the first fish. Stack the pie crust circles & place the smaller template on top to one side & cut around it with a small sharp knife. Separate & set the cut pie dough pieces aside. Place the larger template on the stacked dough & repeat. Gather the left over dough & re-roll it to cut another small fish & another large fish, so you have 4 small & 4 large fish total. Save the extra dough for later. Heat your oven to 400ºF. Place the large fish cut-outs on a parchment paper or silpat lined baking tray. Divide the creamy fish & potato filling between each fish, spreading and mounding it slightly (not at the tail fin), keeping it about ½” away from the edges. Lightly brush a bit of the well-beaten egg over the dough edges. Lay the smaller fish cut-outs on top & gently press them down around the filling. Fold up the bottom edges & pinch to seal them with the top fish. Use a fork to press the tail fin dough together to seal. Lightly brush the top of the fish with beaten egg. Gather up the remaining pie dough & roll pieces out of it to create the decorations on the fish (see photo); mouths, eyes, fins, cross hatching, & press them onto the fish. Brush lightly with more beaten egg. Bake for 10 minutes & then pull the tray out & gently wrap the fish tails in foil so that they don’t burn. Slide back into the oven and bake for another 15 minutes, or until the crust is a shiny golden brown. * For more Breath of the Wild food try my Meaty Rice Balls, Hearty Truffles, Veggie Cream Soup, & Monster Soup (Ver. 1). * * For more food from The Legend of Zelda click here! *
In the "Adventure Time" episode "The Other Tarts" (s. 2., ep. 9) Princess Bubblegum entrusts Finn and Jake with the job of toting her precious, perfect royal tarts to the sacred, annual back-rubbing ceremony located in the Bad Lands. Finn is never one for the easy path, or even the path that makes the most sense, so he devises a well-intentioned, harder-than-it-needs-to-be plan that totally ends up going bazonkers. Poor Finn. But not to worry, PB got her tarts in the end. Important to note is that the tart recipe below does not contain paralyzing potion. And remember, if the (ex) Tart Toter arrives while you're eating this, stay perfectly still until he decides to move on (Tart Toter's soliloquy here). Note: You can use canned strawberry pie filling for this recipe, but fresh strawberries are great & lay nicely in the tart's middle. Because of a glaze issue, I ended up using fresh strawberries plus the glaze from a can of strawberry filling. Feel free to go total can or fresh strawberries plus can glaze or the separate container of glaze that's usually located next to the fresh strawberries in the grocery store. Also, you can use this recipe to make smaller tarts (see mine farther down), but the larger size is more conducive to the layered filling. Princess Bubblegum's Royal Tart Ingredients: Pre-baked Tart Crust (recipe here) 2 (8 oz.) Pkgs. Cream Cheese, room temperature 1/2 tsp. Lemon Juice 3/4 Cup Powdered Sugar, sifted (fine to use less sugar) 8 oz. Container Cool Whip, thawed OR 3 Cups Homemade Whipped Cream (double the recipe here) Carton of Fresh Strawberries Container of Strawberry Glaze (or glaze from a can of strawberry pie filling) Fresh Mint Leaves (optional w/ fresh strawberries, but necessary if using canned strawberries) Directions: 1. In a large bowl mix the cream cheese & lemon juice until completely creamy. Add in the sifted powdered sugar & beat until the mixture is smooth. Using a spatula, fold in the whipped cream until the mixture is all combined. Spoon about half of the cream cheese mixture into the completely cooled, pre-baked tart crust & smooth out evenly (I recommend brushing heated & strained apricot jam on the crust in order to seal it before adding the filling). 2. Reserve several of the smaller strawberries for decoration later. Cut off the tops of the rest of the strawberries & then slice the 'berries up. Lay the slices on top of the cream mixture, in a single layer, covering the cream completely. Next, spread a thin layer of strawberry glaze on top of the strawberry slices (a silicone food brush works well for this). Spoon on the rest of the cream cheese mixture, smoothing it out carefully so as not to disturb too much the glaze & strawberries below. Put the tart in the freezer for about 10 - 15 mins. to solidify it somewhat before the next step. 3. Remove from freezer & spread on enough strawberry glaze (glaze only!) to get a nice, deep & bright red color, making sure to spread up to the edges of the crust. Cut a small-medium strawberry in half length-wise & place it on top of the tart, in the center (no need to cut if using a strawberry from the can) & then brush it with a little bit of glaze to make it shiny. If you're using a canned strawberry, place two, small, fresh mint leaves at its top. You can do this with a fresh strawberry too, but cut off the already existing green leaves first. Chill the completed tart in the fridge for an hour or more (great if left overnight). When serving individual slices, place duplicate strawberry decorations on each piece, leaves facing crust-ward. Here are my smaller Royal Tarts: (I really love the look & taste of the fresh mint leaves!) * Check out my handmade royal tart slice earrings in my Storenvy shop! * * For more "Adventure Time" food, click here! *
Ultimate guide to anime food. How to make anime food recipes. Buy anime drinks, & anime cookbooks, anime snacks, Japanese anime recipes.
This Zombieland-inspired recipe for tiramisu is a bit of bittersweetness in a dystopian wasteland, and is chock-full of Twinkies.
If there’s one thing the merc with a mouth loves almost as much as Bea Arthur, it’s a good chimichanga. Or even a mediocre chimichanga. Preferably Cable’s chimichanga, served by Bea Arthur.
cupcakedex - Posts tagged desserts
Game of Thrones Series Week #5 Before I give my recap/thoughts of last week’s episode, let me just say for the record that I am thoroughly ticked off that there is not going to be a new episo…
Tons of Star Wars inspired recipes including drinks, dessert, snacks, and more! Perfect for a Star Wars party or May the 4th!
Inspired by Pathfinder by Paizo's The Rusty Dragon, this recipe for spicy cheese-stuffed artichoke hearts is famous for its blend of herbs and spices.
Inspired by Victorian gothic horror roleplaying game Sunless Sea, this soup recipe tastes of "paprika, mushrooms, and irony."
Inspired by the Zultail club from D&D's Crimmor, these caramelized onion-stuffed rolls use chai and paprika for a taste of the caravans.
This recipe for Perf's "Conjure Milk" Raspberry Scones is inspired by JourneyQuest from Dead Gentlemen Productions and Zombie Orpheus Entertainment.
Ultimate guide to anime food. How to make anime food recipes. Buy anime drinks, & anime cookbooks, anime snacks, Japanese anime recipes.
by きりゅう
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Ultimate guide to anime food. How to make anime food recipes. Buy anime drinks, & anime cookbooks, anime snacks, Japanese anime recipes.
Inspired by the Harry Potter series, this recipe for beech-smoked scotch eggs scores points for Ravenclaw in a Sorting Feast of Flavor.
I made these for my coworker, Lydia, whose father passed away last week. As is the nature of my office, we all decided to do something for her when she returned to work. The first thing was decorating her desk with a forest of flowers. Since Lydia loves Zelda, anything Triforce-relate
Pokémon Cooking book
Game of Thrones: Sister's Stew recipe inspired by the HBO show, Game of Thrones, and George R.R. Martin's, A Song of Ice and Fire, book series.
Comidinha cheia de amor e criatividade! <3
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Comidinha cheia de amor e criatividade! <3
Auf der ganzen Welt probieren Menschen die ausgefallensten Essensideen aus. Ob vergoldete Donuts, Pommes mit Schokosoße oder Qualleneis – was nach...
At the Yule Ball, Harry dines on goulash, a Hungarian dish that we can only assume was there to make the Durmstrang students feel at home.
“It’s the miraculous munchy born in Alola!” Even though Pokémon games don’t have the robust menu that most JRPGs boast nowadays, the few food items they DO have are just so …
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40+ of my favorite nerdy recipes inspired by books, television, and movies. Recipes for everything from 'Game of Thrones' and 'The Walking Dead' to 'Star Wars' and the Marvel Cinematic Universe!
“Forest nuts give this cake a pleasant texture and a simple, understated sweetness.” – Nut Cake, in-game description, Breath of the Wild I wanted to really match what the cake looked like in-game, plus bring in a lot of yummy nuts that I love like walnuts, pecans, pistachios, and almonds! I made this a couple of years ago to include in the Hyrule: Taste of the Wild recipe zine which you can get here (digital), and here (physical, occasionally available)! This version is a teensy bit different though. ;) *Note: In the game the cake is served with a little dollop of whipped cream with a pistachio on top, so if you'd like to add that here's how to make some easy-peasy whipped cream: In a chilled metal mixing bowl with a whisk attachment, beat 1 Cup Heavy Cream with 1 Tbsp. Powdered Sugar until just fluffy (if you over-mix you’ll have butter!). Nut Cake Ingredients: Cake ¼ Cup Walnut pieces ¼ Cup Pecan pieces 1½ Cup Flour ½ tsp. Baking Powder ¼ tsp. Salt ¾ Cup (1½ Sticks) Butter, room temperature ½ Cup White Granulated Sugar 1 Cup Light Brown Sugar 3 Eggs, room temperature ½ Cup Buttermilk, room temperature 1 Tbsp. Vanilla Flavoring or Vanilla Butter Nut Flavoring Topping ¼ Cup Pistachios, shelled ¼ Cup Almonds ½ Cup (1 stick) Butter 1 Cup Light Brown Sugar 1 Tbsp. Water ⅓ Cup Evaporated Milk (Heavy Cream is all right, but evaporated blends better) Directions: In a medium pan on medium heat, toast the walnuts & pecans for a few minutes to bring out the flavor. Remove from heat & set aside until needed. Heat your oven to 325ºF, & then grease & flour well a 9"x5" loaf pan. In a medium bowl whisk together the flour, baking powder, & salt. In a large mixing bowl cream the butter for several minutes until fluffy, & then mix in the brown sugar, & then the white sugar. Beat in the eggs one at a time until blended, adding in the flavoring as well. Alternately mix in the flour mixture & buttermilk, beginning & ending with the flour. Using a spoon or spatula, fold in the toasted walnuts & pecans. Scoop the cake batter into the prepared loaf pan & spread it out evenly. Bake on the middle rack for about 1 hour, or until a toothpick inserted into the center comes out clean. Remove from the oven & run a butterknife around the edges of the cake to separate it from the pan. Let cool in the pan for a few minutes. In a medium pan on medium heat, toast the pistachios & almonds for a few minutes, & then remove from heat & set aside. In a medium pot on medium-low heat, melt the ½ cup butter, 1 cup brown sugar, + 1 Tbsp. water. Once the butter has melted increase the heat a little to bring to a boil. Lower to a simmer, whisking constantly until foamy & creamy & the sugar has all dissolved, about 5-8 minutes. Remove from the heat & whisk in the ¼ cup evaporated milk (it might bubble & sizzle at you!). If you'd like a thinner sauce, add just a tidge more evaporated milk. Flip the cake pan over onto a serving plate & tap the cake out. Poke the top of the cake generously with a skewer & pour 1/2 of the topping mixture over the cake, letting it absorb & drip down the sides. Stir the pistachios & almonds into the rest of the sauce & spoon on top of the cake, adding any extra nuts you'd like (like left over walnuts or pecans). Let cool a little before serving (& to give it more time to absorb). Great served with tea & whipped cream!* * For more of my Legend of Zelda foods, click here! *
Ultimate guide to anime food. How to make anime food recipes. Buy anime drinks, & anime cookbooks, anime snacks, Japanese anime recipes.
Ultimate guide to anime food. How to make anime food recipes. Buy anime drinks, & anime cookbooks, anime snacks, Japanese anime recipes.
In this episode of Munchies & Minis, we pay homage to Dungeons & Dragons' Faerunian luck goddess with some sweet, beer-based snowbread from her patron city!
This Pokémon inspired recipe features the rare, but delicious Farfetch'd: Seared Duck Breast with Leeks, Sushi Rice Cakes, and Plum Wine Sauce!
