Mages, ten-man raiding, and other things that are awesome.

Posts tagged ‘Winter Veil’

Happy Holidays!

I think in this case I’m going to let this picture be a thousand words on its own – my three main characters, doing what they do best. May all your moonkin be airborne in the new year!

"I just have to adjust the trajectory properly..." "I told you, your method is highly unreliable, we'd do much better to..." "AM I FLYING YET, GUYS?"

 

Ritual of Refreshment – Winner!

Thanks to everyone who entered and sent a recipe or a story! I put your names into a hat (no, really, the program was called The Hat) and drew one out…

(drumroll)

A winner is...

Arinne, who sent me her family’s 50 year old cookie recipe! (The recipe, not the cookies). I received a number of recipes I’ll probably be posting over the next little while here. Thanks again for entering, and enjoy the moonkin, Arinne!

Christmas Cookies

These are Martha Logan’s “Can’t Fail” Christmas Cookies which we have
been making for a good 50 years or so now! The original cookie cutters
have become too frail to use anymore, but luckily we recently found a
site where you can order cookie cutters just like the old ones. For
Christmas Cookies you want the Merry Christmas Set and the Happy Day
Set (contains the snowman cookie cutter) . You can use this recipe
with non-Christmas cutters too of course. The Happy Day Set has a nice
pumpkin cutter for Halloween, etc.

  • 1 cup butter
  • 2/3 cup sugar
  • 3/4 teaspoon salt
  • 2 teaspoon vanilla
  • 1/3 cup eggs (1 to 2 eggs, depending on size)
  • 3 cups sifted all-purpose flour

Combine butter, sugar, salt, flavoring and eggs
Beat until smooth and light
Stir in flour
Chill dough for at least 2 hours

Because it is so important to work only with chilled dough for these
cookies, we found it best to pat the dough to about 1″ thick, and wrap
in waxed paper for chilling. This makes it easy to divide into small
portions, also to roll to desired thickness with the least amount of
handling.

Preheat oven to 350 degrees F.

Use a pastry canvas and covered rolling pin. Flour both lightly. Now,
take out 1/4 or less of the dough. Always keep remaining dough
chilled. Roll dough to 1/4″ thickness. Flour inside of cookie
completely, but lightly. Tap cutter against hand or table to remove
every bit of excess flour, leaving stippled surface with lightest
coating of flour possible. Place cutter on dough and press down firmly
with fingers all around edges to make sure the entire edge is cut.
Slap cutter down on table or cookie sheet and dough will come right
out. Wipe inside of cutter with a towel to keep it clean. Flour it
each time before cutting. Do not allow small holes in cutter to become
plugged.

Bake cookies on cookie sheet 12 to 15 minutes. Do not allow to brown.
Remove from cookie sheet and cool thoroughly on cake racks before
decorating.

Decorating

Then comes the decorating! You will need:

  • egg whites
  • red, yellow, green food coloring (other colors optional)
  • red, yellow, green colored sugar (other colors optional)
  • small decorating items (raisins, silver balls, etc)
  • 1 bag of confectioner’s sugar
  • 1 stick butter
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • small, inexpensive paint brushes

Slightly beat egg whites. Divide into 3 cups or small containers. Mix
a few drops of food coloring into each – red, yellow, and green. If
you can’t buy colored sugar, make your own. Own a piece of waxed
paper, add about 1 teaspoon food coloring to 1/4 cup granulated sugar.
As it dries, stir with a fork or crumble with fingers. For decorating
icing, mix confectioner’s sugar with milk, vanilla extract and butter
to desired consistency: a thick paste. Add more milk or sugar to get
the right consistency. Dip a paint brush in colored egg yolk and paint
the area of the cookie you want to color. Then sprinkle the colored
sugar on top of it. Shake off any excess. Use the icing for Santa
cookies (beard, eyebrows, rim of hat), Snowman cookies, etc.

And even with a picture of in-progress cookies. I love it!

Ritual of Refreshment (Contest)

This + Comment = Profit?

You may have noticed that I like cooking things. I also love new recipes.

Through a strange turn of events involving a generous friend and a generous husband, I find myself with… one more moonkin hatchling than I actually need. (It’s too much cuteness for one person to contain. I don’t have a screenshot because durr I forgot to take one last night and the servers are down presently).

Regardless, I have a moonkin, and I’d like to give him to someone who will love him and squeeze him and call him George (or anything else, that’s fine too).

Where do you come into this? It’s a contest! It requires much less work than my previous contest.

If, like me, you enjoy baking – I’d love to have folks share a favourite holiday recipe. If you aren’t much of a baker, you can share instead your favourite memory of a holiday recipe or food, whatever that might be. So here’s what you do:

1) Leave a comment on this entry saying you’ll send a recipe.

(WoW-ified or not, it’s up to you), and then you can send an e-mail to puggingpally AT gmail DOT com with your recipe. Make sure your e-mail is clearly labeled with the name you commented under – if I’m confused about what recipe belongs to who I might not be able to match them up.

OR

1b) Leave a comment on this entry telling us a memory/story/etc. about your favourite recipe.

Please note that by sharing the story or recipe you’re acknowledging that I have your permission to use it in an entry compiling them all.

I look forward to reading – I think it’s a grand time for some holiday cheer. You have just one whole day to enter; I’ll close entries at 10 AM Mountain time tomorrow, December 1st. (You can comment on the entry and you’ve “entered,” if it takes a bit more time to send me a recipe that’s fine too). I think that keeping it short and sweet is very thematic!

Moonkin!

Candy Cane White Chocolate Truffles

Winter Veil is coming, and you all know what that means! It is time for more cooking. Earlier this year we made Unconjured Cinnamon Bun Frost Cookies and Fiery Gromsblood Soup.

Now we’ll be conjuring up some delicious confectioneries. Well, you aren’t going to conjure them, you’re going to make them, but these are so easy that you’ll hardly know the difference! They are perfect for when you want a gift or treat that looks as if you spent a great deal of time to make it – but you really didn’t. (This is a mage recipe, after all. I see no reason for needless expenditure of effort). This recipe will make about twenty-four truffles.

Candy Cane White Chocolate Truffles

Here’s what you are going to need:

You won’t need this done until later, but you’ll thank me for telling you before you start! The first thing you have to do is crush your candy canes. This can be accomplished through various means; there are some shattering spells, frost spells that can do this. Sometimes the results can be disastrous, though. Please exercise extreme caution. If you do not have access to spells for this purpose, you will have to crush the canes manually. Put them into a bag.

Candy canes!

Make sure the bag is very secure. You can use a rolling pin or a meat mallet to gently tap the canes and break them apart, rolling over them as they get smaller. They should be finely crushed. Take care when asking for any assistance at this step that your kitchen assistant is not… overzealous. I speak from experience.

What in Velen’s name…

So. Now you have some finely crushed candy canes. If you’re fortunate, you don’t have candy cane shrapnel spread the length and breadth of your entire kitchen… If you’re unfortunate, find a warrior to clean up this ridiculous mess (then crush the replacement candy canes yourself). Take the candy cane bits and place them in a shallow dish.

Now you are ready to begin: put your chopped white chocolate in a bowl. Apply a little heat to the bottom…

Only a very LITTLE heat.

Oh. You can’t just cast a “hot hands,” spell? Well, you could… um, I don’t know…Find a mage to do it for you. (If you have access to a magic heat box microwave thing, microwave it for one minute). The chocolate should be almost but not quite melted! Stir it until it’s smooth, then set it aside to cool a little bit.

Take your Boulderslide Cheese (it should be softened, so let it get to room temperature first) and beat it thoroughly until it’s smooth. Add the chocolate and beat the two together until they’re smooth.

Add one cup of your Oshu’gun Crystal Powder to the mixture and blend it in. You can just let the spoon do this itself and go off to do other things.

Starting to make a dough.

Once that’s mixed, add the rest of the crystal powder and mix it some more. It should form a soft dough at this point and be fairly easy to manipulate. Use a spoon to scoop out consistent amounts of the dough, form them into balls and gently roll them in your candy cane powder! This works best if you do not take too long about it – the heat from your hands can make the dough a bit sticky, but that’s okay.

Set your truffles on a piece of parchment as you complete them and chill, with a spell or in the icebox. Once they’ve chilled you can put them in a container, but it’s best to keep them cool until you are ready to eat them.

Ta-da!

They are delightful little morsels. Depending on the size of your candy canes and whether they are allowed to grow warm, sometimes the candy cane colour can run a bit. This will not affect their taste.

Mmm, truffles.

I hope you enjoy the truffles! We usually enjoy them so thoroughly that I make a double batch. You can use candy canes that have green, red and white if you like, or simply the red and white ones, it’s up to you!

Actual truffles.

I hadn’t made these this year myself until just last night, so now I have a photo of the real thing to add.

Tag Cloud

Follow

Get every new post delivered to your Inbox.

Join 2,463 other followers