Tag: food

Horizon: Forbidden West – Bag Upgrades Revisited

If there’s one thing I do when I play a game (besides trying to relax and enjoy myself), it’s look up information. I get curious or stuck, and I find myself turning to the internet for answers. There are a lot of good guides out there that are super helpful, but what I don’t see are an abundance of simple and clean visual guides that lay out all the information in one place.

I’ve finished playing Horizon: Forbidden West and I have to say that Aloy has to be one of my favorite female protagonists in video games. She’s so clever, resilient, and that hair is a work of art! Since Horizon: Zero Dawn, I have been fascinated with this world Guerrilla has created and cannot wait for more!

I’ve created upgrade guides for all of Aloy’s baggage! These visual or infographic guides are separated into ammunition holster and quivers, ammunition satchels, and resource pouches. Each bag details what is needed to level it up, and what statistics leveling it up will increase!

Please let me know if you would like me to work on a guide for the other collectibles within Horizon: Forbidden West or if there are any games you would like to see visual information or guides for in the future! I love helping people, discussing games and organizing information!

Cozy Grove – Food Recipe Guide

CozyGroveRecipeGuideDownload

If there’s one thing I do when I play a game (besides trying to relax and enjoy myself), it’s look up information. I get curious or stuck, and I find myself turning to the internet for answers. There are a lot of good guides out there that are super helpful, but what I don’t see are an abundance of simple and clean visual guides that lay out all the information in one place.

I recently posted the first 60 minutes of Cozy Grove and in conjunction with that I wanted to create a cooking guide for all the food you can create in the game!

These visuals (or infographic guides) are categorized by the size of the meal created, and then organized alphabetically into helpful sections, and downloadable so you don’t need to keep hopping back online to check on the information.

Please let me know if you would like me to work on a guides for anything else within Cozy Grove or if there are any games you would like to see visual information or guides for in the future! I love helping people, discussing games and organizing information!

Coral Island – Food Recipe Guides

Coral Island – Blender, Ceramic Bowl and Chef’s KnifeDownload

If there’s one thing I do when I play a game (besides trying to relax and enjoy myself), it’s look up information. I get curious or stuck, and I find myself turning to the internet for answers. There are a lot of good guides out there that are super helpful, but what I don’t see are an abundance of simple and clean visual guides that lay out all the information in one place.

I recently posted the first 60 minutes of Coral Island and in conjunction with that I wanted to create a cooking guide for all the food you can create in the game!

These visuals (or infographic guides) are categorized by the size of the meal created, and then organized alphabetically into helpful sections, and downloadable so you don’t need to keep hopping back online to check on the information.

Please let me know if you would like me to work on a guides for anything else within Coral Island or if there are any games you would like to see visual information or guides for in the future! I love helping people, discussing games and organizing information!

Coral Island – Pan and GrillDownload
Coral Island – Oven and PotDownload
Coral Island – Seasoning Set and SkilletDownload

Spiritfarer – Food Recipes Guides

SpiritSnackDownload

If there’s one thing I do when I play a game (besides trying to relax and enjoy myself), it’s look up information. I get curious or stuck, and I find myself turning to the internet for answers. There are a lot of good guides out there that are super helpful, but what I don’t see are an abundance of simple and clean visual guides that lay out all the information in one place.

I recently posted the first 60 minutes of Spiritfarer and in conjunction with that I wanted to create a cooking guide for all the food you can create in the game!

These visuals (or infographic guides) are categorized by the size of the meal created, and then organized alphabetically into helpful sections, and downloadable so you don’t need to keep hopping back online to check on the information.

Please let me know if you would like me to work on a guides for anything else within Spiritfarer or if there are any games you would like to see visual information or guides for in the future! I love helping people, discussing games and organizing information!

SpiritSmallDownload
SpiritRegularDownload
SpiritLargeDownload

Chocolate, Chocolate Chip Pumpkin Bread Recipe

Welcome back friends! 

Who wants some fresh, oven baked chocolate, chocolate chip pumpkin bread to enjoy on one (or more) of these beautiful autumn mornings? Maybe at a table with some coffee or tea and a good book? 

I know I do, so let’s bake some!

INGREDIENTS
  • 2 cups of all-purpose flour
  • 1/2 cup of cocoa powder
  • 1⁄2 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground cloves
  • 1 teaspoon of ground nutmeg
  • 1⁄2 teaspoon of salt
  • 3⁄4 cup of unsalted butter, softened
  • 2 cups of sugar
  • 2 large of eggs
  • 1 15-oz can of pumpkin puree
  • Powdered sugar (optional)
  • 2/3 cups of chocolate chips
INSTRUCTIONS
  1. Set an oven rack to the middle position and pre-heat it to 325F. 
  2. Grease two 8 x 4-inch loaf pans with butter, then dust with flour.
  3. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Whisk until well combined, then set aside. 
  4. In a large bowl, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition and continue to beat until very light and fluffy, then incorporate the pumpkin.
  5. Slowly add the flour mixture to the pumpkin mixture and mix on a low speed until well combined. 
  6. Fold in the chocolate chips and gently stir until combined.
  7. Divide the batter evenly into the two prepared pans, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. 
  8. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 
  9. Place powdered sugar into a sifter and lightly dust the top of each loaf.
  10. Enjoy!

Baked Apple Cider Doughnut Recipe

Welcome back friends! Who wants some fresh and fluffy, oven baked, cinnamon and sugar coated apple cider doughnuts to enjoy on one (or more) of these beautiful autumn mornings? Maybe at a table with some coffee or tea and a good book? I know I do, so let’s bake some!

DOUGHNUT INGREDIENTS
  • 1 1/2 cups of apple cider
  • 1 3/4 cups of all purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of kosher salt
  • 1 large egg
  • 1/3 cup of granulated sugar
  • 1/3 cup of dark or light brown sugar
  • 3 tablespoons of unsalted butter, melted
  • 1/2 cup of buttermilk (or milk)
  • 1 1/2 teaspoons of vanilla extract
TOPPING INGREDIENTS
  • 1 cup of granulated sugar
  • 2 teaspoons of ground cinnamon
  • 6 tablespoons of unsalted butter, melted
INSTRUCTIONS
  1. Reduce let’s reduce the apple cider. In a small saucepan, bring the apple cider to a gentle boil and let it simmer over medium heat until thick and reduced to about 1/3 cup (about 15 to 25 minutes), then set aside to cool.
  2. Preheat the oven to 350F and grease the doughnut pans with butter or nonstick spray, then set them aside.
  3. Whisk the flour, baking powder, baking soda, salt, and spices together in a large bowl, then set it aside.
  4. In another bowl, whisk the brown sugar, egg and sugar together until well combined. Then add the butter, buttermilk (or milk), reduced apple cider and vanilla; whisk again until well combined.
  5. Add the flour mixture to the apple cider mixture and beat until well combined and smooth.
  6. Transfer the batter into a disposable piping bag or a zip-top bag with a corner cut off. Pipe the batter into the prepare doughnut pans, filling each cavity 2/3 to 3/4 full.
  7. Bake the doughnuts for about 10 minutes or until a toothpick comes out clean, then remove them from the oven. Allow them to cool in the pan for about 5 minutes and then transfer them onto a cooling rack.
  8. While the doughnuts are cooling in the pan, stir the sugar and cinnamon together in a shallow bowl and melt the topping butter in another bowl.
  9. Once the doughnuts have cooled to a comfortable handling temperature, brush or dip both sides of each one with butter and then dip each side in the cinnamon and sugar to coat.
  10. Enjoy!

*These doughnuts are best served immediately, but leftovers can e kept int he fridge for up to 3 days. Serve them warm or at room temperature.

Homemade Cherry Nutmeg Muffins

Welcome back friends! Summertime is still a good time for baked treats, especially muffins made with fresh cherries! I baked these cherry nutmeg muffins for my family, and they are perfect for breakfast or brunch! Let me show you how to make them!

INGREDIENTS
  • 1/2 cup butter, softened 
  • 1 cup of sugar
  • 1 cup of milk
  • 1 teaspoon of almond extract
  • 2 teaspoons of baking powder
  • 2 cups of flour
  • 1 1/2 teaspoons of nutmeg
  • 2 cups of cherries, pitted and quartered
INSTRUCTIONS
  1. Pre-heat the oven to 375 F and spray a jumbo muffin tin with non-stick cooking spray.
  2. In a large bowl, cream together the softened butter and sugar.
  3. Add the milk and almond extract to the butter/sugar combination and whisk until well incorporated, then set it aside.
  4. In a separate bowl, whisk together the baking powder, flour and nutmeg.
  5. Slowly add the dry ingredients in to the wet ingredients and mix until they are a well combined batter. Set the batter aside.
  6. After pitting and quartering the cherries, pat them dry with a paper towel and then dust them with flour (so they won’t sink to the bottom of your muffins) and gently fold them into the batter.
  7. Scoop the batter into the prepared jumbo muffin tin, filling each mould 3/4 of the way full.
  8. Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center of each comes out clean!
  9. Allow to cool and enjoy!

The Reluctant Dragon’s Pineapple Upside Down Cake Recipe

Welcome back friends! This week we’ll be baking miniature pineapple upside down cakes from Disney’s The Reluctant Dragon.

This recipe is featured when the dragon recites his poem “To An Upside-Down Cake” to the boy and Sir Giles.

Sweet little upside-down cake,

Cares and woes, you’ve got’em,

Poor little upside-down cake,

Your top is on your bottom.

Alas, little upside-down cake,

Your troubles never stop,

Because, little upside-down cake,

Your bottom’s on your top.

Now I do not see a pineapple nor cherry on his little cake, so I took artistic liberty and chose pineapple upside down cake; I have no regrets! These little cakes are delicious! My favorite part is the topping, all that brown sugar, mmmm!

INGREDIENTS

CAKES

  • 4 large eggs, at room temperature
  • 1/4 cup of dark brown sugar, packed
  • 1 1/4 cups of granulated sugar 
  • 1/2 cup of pineapple juice 
  • 2 teaspoons of pure vanilla extract
  • 2 1/4 teaspoons of baking powder
  • 1/2 teaspoon of cinnamon
  • 2 tablespoons of cornstarch
  • 1 1/2 cups of all purpose flour
  • 1/4 teaspoon of salt

TOPPING

  • 6 tablespoons of unsalted butter
  • 1 1/2 cups dark brown sugar (packed) 
  • 1/8 teaspoon of salt 
  • 1 teaspoon of vanilla extract
  • 10-12 pineapple rings
  • 10-12 maraschino cherries
INSTRUCTIONS
  1. Pre-heat oven to 350 F. Spray a jumbo muffin tin with non-stick cooking spray and set aside.
  2. Crack the eggs into a large mixing bowl and whisk until smooth. 
  3. Add the brown sugar, granulated sugar, pineapple juice and vanilla, then whisk again until smooth. 
  4. In a separate bowl, sift together the baking powder, cinnamon, cornstarch, flour and salt.
  5. Gradually add the dry ingredients into the wet ingredients and whisk until just combined (be sure not to over mix), then set the mixture aside while you make the topping. 
  6. In a small sauce pan, melt the butter over medium to low heat. 
  7. Add the brown sugar, salt, and vanilla.
  8. Cook for one minute, whisking constantly, then remove the saucepan from the heat. 
  9. Spoon two tablespoons of the topping into the bottom of each muffin tin, then place a pineapple ring over that with a cherry in the middle.
  10. Divide the cake batter evenly among the prepared tins, filling each muffin tin 3/4 of the way full. 
  11. Bake for 20 to 25 minutes, until the tops are puffed and golden brown and a toothpick inserted in the center of the cake comes out clean. 
  12. Remove from the oven and allow to cool in the pan for 5 minutes. Gently run a knife around the edge of each cake to help loosen any stuck bits, then gently place a wire cooling rack over a sheet pan (to help with the drips) on top and quickly flip over.
  13. Allow to cool and enjoy!

Homemade Valentine’s Bittersweet Fudge Recipe

Welcome back friends! Who would like to celebrate love and create some bittersweet fudge, sprinkled with a little salt this Valentine’s day? Usually I crave a sweeter chocolate, but this fudge has just enough sweet to cut through the bitter dark chocolate taste and if you add a little salt on top? Pure delicious!

Let’s make some!

INGREDIENTS
  • 16 ounces of Baker’s unsweetened chocolate
  • 14 ounce can of sweetened condensed milk
  • 2 teaspoons of vanilla
  • Kosher salt (optional)
INSTRUCTIONS
  1. Line an 8 or 9 inch square pan with foil. 
  2. Break the chocolate down in to smaller pieces and place it and the sweetened condensed milk into a double boiler.
  3. Melt the chocolate into the sweetened condensed milk, stirring to incorporate.
  4. Once the chocolate is melted, add the vanilla.
  5. Remove from the heat and spread the fudge on the bottom of the prepared pan. Sprinkle Kosher salt over the top of the fudge if desired.
  6. Refrigerate for two hours or until firm. 
  7. Use foil to lift fudge from pan before cutting into pieces. I used a heart cookie cutter to create heart shaped fudge pieces for my Valentine(s).
  8. Enjoy!

Savory Carrot and Tomato Soup Recipe

Welcome back friends! Who would like some rich and savory carrot and tomato soup on a cold afternoon or evening? I know I do! This soup is tangy and delicious, pairing well with toasted bread or grilled cheese sandwiches!

Let’s make some!

INGREDIENTS
  • 3 tablespoons of olive oil
  • 4 cloves of garlic, minced
  • 1 large yellow onion, diced
  • 1 1/2 lb. of carrots, peeled and cut into medallions
  • 1/4 teaspoon of black pepper
  • 1 teaspoon of ground cumin
  • 1 1/2 teaspoons of kosher salt
  • 2 cans of whole peeled tomatoes (28 ounces each)
  • 1 teaspoon of dried basil
  • 1/2 cup of plain greek yogurt
INSTRUCTIONS
  1. Warm the 3 tablespoons of olive oil in a dutch oven or large soup pan over medium heat.
  2. Add the garlic and onion and cook for about 5 minutes or until the onions begin to turn translucent.
  3. Stir in the carrots, black pepper, ground cumin and kosher salt and cook covered for about 10 minutes, stirring occasionally.
  4. After about 10 minutes have passed, add the the whole peeled tomatoes with their juices and the dried basil, stirring well to incorporate.
  5. Bring the soup to a boil, then reduce to a simmer and cover for about 20 minutes or until the carrots are soft. This may vary per oven, so keep an eye on them!
  6. Once the carrots are soft, remove the soup from the heat and use an immersion blender to carefully blend the soup until smooth.
  7. Stir in the greek yogurt and then use the immersion blender again to smooth it in.
  8. Allow to cool and enjoy!