Tag: recipe

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!

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.

The Wild at Heart Recipe Guide

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 been playing The Wild at Heart and I cannot get enough! I love befriending different types of sprites that help me solve puzzles and unlock new areas! To help on these adventures, Wake, Kirby and their sprites can collect ingredients to craft helpful items and I’m here to help!

This visual or infographic guide is organized into Meals, Tonics and Other categories, then alphabetically within each category.

Please let me know if you would like me to work on a guides for anything else within The Wild at Heart 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!

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!

How to Safely Brew Sun Tea

I have fond memories of my mom and my grandma making sun tea outside when I was a child. I never really drank any until I hit my pre-teen to teenage years, but it always looked so good glowing in the sunshine!

Now I know there is some controversy surrounding sun tea, regarding bacterial growth, and this can happen! If you do not correctly clean out the beverage container or dispenser between each use, if you leave the tea out in the sun for longer than 4 hours and/or if you put any sweetener or fruit in before setting it in the sunshine, there is the potential for harmful bacterial growth!

Fear not friends! I’ve made and drank multiple batches of sun tea with no problems! I’ve written instructions below on what to do to keep your sun tea clean and healthy! Let’s make some!

INGREDIENTS
  • Filtered water
  • Glass beverage container or dispenser
  • Tea bags
  • Honey, optional
INSTRUCTIONS
  1. Wash your glass beverage container or dispenser thoroughly with hot, soapy water and rinse well (if you are using a dispenser, this includes the spigot).
  2. Fill the container with clean, filtered water.
  3. Select which tea bags you would like to use and place them in the container with the tags on the outside. I used three tea bags for two quarts of water, but you can select how many for how strong you want your tea.
  4. Replace the lid on the container and set it outside in the sun for up to 4 hours, but no longer! If you leave it in the sun too long, there is a higher chance of bacterial growth!
  5. Once the tea is done, bring it inside and add any sweetener while it’s still warm from the sunshine. I used a few spoonfuls of my ginger and lemon infused honey.
  6. Once the sweetener of your choice has been stirred in to the warm tea, place the container in the refrigerator to chill.
  7. 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!

Ginger and Lemon Infused Honey

Welcome back friends! I find homeopathic preventative care and remedies absolutely fascinating, and I am more than willing to give them a try!

This lemon and ginger infused honey is deliciously healthy for you! Ginger contains anti-inflammatory and antioxidant properties that have been known to help remedy stomach issues, combat cold and/or flu viruses and improve brain and heart health. Lemon is a natural detoxifier and contains antibacterial and antiviral properties. It’s also full of antioxidants and vitamin c to help boost the immune system. Raw honey has (you guessed it) even more antibacterial, antiviral, and antioxidant properties! It also contains enzymes that promote healthy gut flora and can help boost immunity and fight infection.

So many preventative and cleansing properties and it’s so easy to create and implement into everyday use! I personally create and use it to sweeten my tea. But it can also be taken by the spoonful or incorporated in to dishes!

Let’s make some!

INGREDIENTS
  • Fresh ginger, peeled
  • Lemon, sliced
  • Unpasteurized raw honey
  • Wooden spoon
  • Jar
INSTRUCTIONS
  1. First, sterilize the jar and lid. Wash them thoroughly with hot, soapy water and rinse well. Then submerge the jar lid in boiling water for 5 minutes and the jar for 10 minutes.
  2. Wash the ginger and peel it with a spoon, then thinly slice it into rounds. 
  3. Wash the lemon and thinly slice it into rounds.
  4. Add 2 to 3 tablespoons of honey to the jar, then begin alternating layers of ginger, lemon and honey until you’ve used all the ingredients and the ginger and lemon have been fully submerged (leave a small space at the top for the gases to build up).
  5. Use a wooden spoon to gently stir and move the ingredients around. This is to make sure the honey fully reaches all of the ginger and lemon with no air bubbles.
  6. Seal the lid and leave it to ferment for about two weeks in a cool dark place. During this time you will need to “burp” the jar daily. This means you must open the lid briefly to allow any built up gasses to release, then close it back up!
  7. Once fermentation is done and the honey has reached your desired taste, move the whole jar into the refrigerator to halt the fermentation process.

*Like most fermented foods, just keep an eye out for bad smells, mold, and other signs of spoilage. This doesn’t happen often, but if it does, it’s time to start a new ferment.

Snow White’s “Gooseberry” Pie Recipe

INTRODUCTION

Welcome back friends! This week we’ll be baking Grumpy’s “Gooseberry” Pie from Disney’s Snow White and the Seven Dwarfs!

This recipe is featured near the end of the film when Snow White is warming Grumpy’s heart through is stomach by baking him his own pie.

But Gooseberries are hard to track down! They were federally banned in the early 1900s due to a fungal disease called “white blister pine rust”, but the federal ban has been lifted and is on a state by state basis. They are legal here in California, but I haven’t grown any and apparently not many others have either! I found several canned options online, but the most affordable option would have been almost $30.00 for one ingredient! So we are substituting with green grapes! Hence the quotations on “Gooseberry” pie.

I found these illustrated instructions created and shared by Disney and followed them! I wrestled with the idea of making my own crust, but opted for store-bought. The finished pie had good flavor, but the texture was not what I prefer. Try it for yourself and let me know what you think!

INGREDIENTS
  • Pie crust
  • 2 eggs
  • 1 1/3 cup of sour cream or greek yogurt
  • Zest of one lemon
  • 1 1/2 teaspoons of vanilla
  • 1 cup of sugar
  • 1/3 cup of flour
  • Pinch of salt
  • 4 cups of gooseberries (or green grapes), whole or sliced

INSTRUCTIONS

  1. Pre-heat the oven to 400 F. 
  2. Roll out the pie crust and press the bottom layer into a 9” pie dish.
  3. Beat the two eggs in a bowl, then add the sour cream, vanilla and lemon zest.
  4. In a separate bowl, combine the flour, sugar and salt.
  5. Gently incorporate the dry ingredients into the wet ingredients a little at a time.
  6. Once fully mixed, gently fold in the gooseberries (or green grapes).
  7. Pour the gooseberry mixture into the pie crust, distributing evenly.
  8. Lay the top layer of pie crust over the filled pie plate and use a fork to seal and design the edges. Cut a few vent slits through the top crust.
  9. Cut the excess pie dough off of the sides and roll it into a thin cylinder shape. Use this to write “Grumpy” on the top of the pie.
  10. Place the pie in the oven and bake for 30 to 35 minutes, or until golden brown. 
  11. Allow to cool and enjoy!

Fun and Easy Non-alcoholic Butterbeer Recipe

Welcome back friends! With the release of Hogwarts Legacy, I am in a Harry Potter kind of mood, and craving some Harry Potter food!

Wowee, Butterbeer is sweet! It best enjoyed with something salty to counteract just how sweet it is! Another way to counteract the sweetness is to leave the whipped cream plain, no added sugar or sweetener, just the whipped cream. If you mix the whipped cream and the butterbeer it creates a perfectly balanced bite! Not too sweet!

Let’s make some!

INGREDIENTS
  • 1⁄2 cup of butterscotch syrup
  • 1⁄2 tablespoon of butter, melted
  • 1 cup of cream soda
  • Heavy whipping cream
INSTRUCTIONS
  1. Measure and pour the butterscotch syrup into a bowl.
  2. Add the melted butter to the butterscotch syrup and whisk gently until combined.
  3. Measure and pour the cream soda into the butter, butterscotch mixture and whisk gently again until combined, then set aside.
  4. In a separate mixing bowl, whip the heavy cream until it forms stiff peaks. 
  5. Pour the butterbeer into mugs of your choosing, leaving room for the whipped cream topping.
  6. Top the butterbeer with a few dollops of whipped cream and enjoy!