Critical Feast: Trinket Treats

The Feast / The Recipe

For those new to Critical Feasts, these posts are dishes inspired by the show Critical Role. You can see the other Critical Feast posts here.

The Feast

This week’s Critical Feast is inspired by the best companion in the world Trinket. Vex’ahlia’s best buddy is easily a favorite among all Critters, and I could not think of a better bear to pay homage in treats.

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I used my favorite cake pop recipe and gave it a little bear paw twist. They’re are not perfect (I am novice on decorating skills), but oh man I love them!!!

Toes!!!!!! Shout out to Delphine on the “claws”. I took that from her owlbear brownies in one of our previous sessions.

It was fun making the little feet. Here they are before the “fur” and “claws”.

As we enjoy our after dinner sweets tonight, we will be watching episode 96 of Critical Role live on Twitch. The bear paw cake pops recipe can be found below.

Until the next adventure, Bon Dungeon Eats!

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Recipe: Bear Paw Cake Pops

  • 1 box cake mix (I used Pillsbury Funfetti for these)
  • 16 oz container of frosting (I used Betty Crocker Rich & Creamy Vanilla for these)
  • oil (for cake mix – see box for amounts)
  • eggs (for cake mix – see box for amounts)
  • 2-3 bags of melting wafers (I used Ghirardelli dark chocolate)
  • almond slivers
  • lollipop sticks or wooden skewers

Prepare the cake as instructed on the box. Once it is ready, set it aside and allow to cool completely. If you try to make the mix while the cake is still warm, the icing will melt and the mix will not hold shape.

Take the cooled cake and crumble it up in a large mixing bowl. Add roughly half of the icing to the crumbled cake and mix together. You want the texture to be soft but firm enough to shape. If the mix is still too crumbly, add more icing a tablespoon at a time until it is a good shaping texture. If you put in too much icing, it may be too mushy to shape so add slowly and test often.

Once the mix is right, shape into roughly half inch size balls. Don’t worry about the shape being perfect at this stage. You will be shaping them fully before you add the chocolate shells. Place them on a plate or cookie sheet as you go and transfer them to the refrigerator to set for at least an hour.

Once the cake balls have stiffened in the refrigerator, take them out and begin shaping them into paws. I flattened the balls into a semi bell like shape and then took a knife to the larger end of the “bell” making cuts for the toes and adding space to they would be defined when I dipped them in the chocolate. Insert your sticks to the back of the paws as you go and set aside.

Melt your chocolate wafers by the instructions on the bag. You want the chocolate runny but not so liquid it will not coat the paws. Take each paw and roll in the melted chocolate. Once you have them coated, lift them out of the chocolate and slowly rotate them so the excess will drip back into the bowl (not too fast or you will have chocolate everywhere).

Set each chocolate covered paw on a plate or cookie sheet (preferably on parchment paper to prevent sticking). Quickly add the almond slivers for the “claws” as you make each one so the chocolate shell does not form before you can insert the almonds into the “toes”. Put the finished paws into the refrigerator one more time to set the chocolate shell completely. This should only take about 30 minutes as the chocolate will harden quickly.

Critical Feast: Practice Chickens

The Feast / The Recipe

For those new to Critical Feasts, these posts are dishes inspired by the show Critical Role. You can see the other Critical Feast posts here.

The Feast

This week’s Critical Feast is inspired by the most wonderful Vex’ahlia and her amazing chicken shooting skills.

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Unlike Scanlan’s servants, I can cook more than just chicken, but I do enjoy roasting a whole chicken and vegetables from time to time. It makes for delicious eats and gives me a perfect base to make some Critical Role target chickens.

I wanted to make the arrows are edible as well, so I combined a Slim Jim jerky base, arrowhead shaped cheese blocks, and some lettuce fletchings to make chicken piercing arrows.

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As we enjoy our roasted chicken and veggies tonight, we will be watching episode 95 of Critical Role live on Twitch. The roasted chicken recipe can be found below.

Until the next adventure, Bon Dungeon Eats!

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Recipe: Herb Roasted Whole Chicken & Roasted Vegetables

Based on this recipe.

This Pioneer Woman recipe is perfect for making delicious roasted whole chickens. I used a Calpahlon roaster pan with rack to cook the chickens and vegetables at the same time.

For the vegetables, I used zucchini, yellow squash, red potatoes, and carrots. I cut the veggies into small wedges and lined the bottom of the pan with the pieces, making sure to keep them under the height of the rack the chickens would be sitting on. I added a can of chicken broth (14.5 oz) to give a thin layer of liquid to keep the vegetables from drying out. I sprinkled the vegetables with salt, pepper, and Italian seasoning. The juices from the chickens cooking above the veggies will also add some extra flavors.

The vegetables will cook along with the chickens and should be nice and tender by the time the chickens are cooked fully through.

Critical Feast: Dagger Dagger Dagger

The Feast / The Recipe

For those new to Critical Feasts, these posts are dishes inspired by the show Critical Role. You can see the other Critical Feast posts here.

The Feast

This week’s Critical Feast is inspired by our favorite paladin/rogue Vax’ildan and his signature “dagger dagger dagger” fighting method.

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I used three different recipes to make rough representations of three of Vax’s daggers.

The Dagger of Venom – Represented by Jalapeno Chicken

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The Flame Tongue Dagger – Represented by Spicy BBQ Chicken

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Whisper – Represented by Blackened Chicken

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As we enjoy our chicken dishes tonight, we will be watching Liam’s one shot on Critical Role live on Twitch. The three different recipes can be found below.

Until the next adventure, Bon Dungeon Eats!

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Recipe: Spicy BBQ Chicken

Based on this recipe.

I used a tangy BBQ sauce and added some red pepper flakes to get a fiery bite, and I changed the mushrooms out for some red and orange bell peppers.

Recipe: Jalapeno Chicken

Based on this recipe.

Rather than mincing the jalapeno, I cut it in longer strips like the onion.

Recipe: Blackened Chicken

Based on this recipe.

I substituted some Cajun spiced rice in with the black beans rather than corn and salsa to have more of a dirty rice to go with the chicken.

Critical Feast: Scanlan’s Scrying Treats

The Feast / The Recipe

For those new to Critical Feasts, these posts are dishes inspired by the show Critical Role. You can see the other Critical Feast posts here.

The Feast

This week’s Critical Feast is inspired by a Scanlan Shorthalt’s “unusual scrying methods” in episode 17.

Dear lord help me I made little fudge poos. HA! As off putting as it may be to eat a tiny poo representation, these are really tasty treats. I made traditional fudge and shaped it in a less than traditional way. I added some blue decorating sugar and voila, you have tiny, shiny Scalan poos.

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As we enjoy our quirky little treats tonight, we will be watching episode 94 of Critical Role live on Twitch. The recipe for the little Scanlan fudge poos can be found below.

Until the next adventure, Bon Dungeon Eats!

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Recipe: Magical Scrying Fudge Drops

  • 1/2 a stick of unsalted butter
  • 3 cups mini marshmallows
  • 1 cup sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 (12 oz.) bag semisweet chocolate chips
  • Blue sanding sugar

Add your butter, sugar, heavy cream, salt, and marshmallows in a large saucepan. Stir continuously over medium heat until the marshmallows have melted and all ingredients are combined in a smooth semi liquid. Take the pan off the heat and immediately add in your vanilla and chocolate chips. Stir until the chocolate is melted and you are left with a fully combined smooth mixture.

Allow the mixture to cool for about 30 minutes. You want it is be somewhat firm before you pipe the shapes, so you can set the mixture in the fridge for 30 minutes if needed to firm it up. Check it often though because if the mixture is too firm, it will be difficult to pipe.

Add the cooled mixture to a piping bag with a large opening (or use a disposable bag and cut a larger hole in the corner). I used a piping bag with no tip to get the shape and size I wanted. Squeeze the mixture from the bag in a circular motion building up in conical shape. You can make these as tiny or large as you want. If you don’t like the shape, scrape the fudge back into the bag and try again.

Once you are happy with the shapes, sprinkle your blue sanding sugar over the little “drops” and transfer to the refrigerator to continue to firm up the shapes.

Critical Feast: Grog’s Special Egg

The Feast / The Recipes

My husband and I are massive Critters. Critters like when raccoons knock your outdoor trash can over? No.
Critters are the wonderful community of fans that love and support Critical Role. It is a show where every Thursday a bunch of nerdy-ass voice actors get together to play Dungeons & Dragons. It is a fantastic show, and every person we have suggested it to have become avid watchers right away. Check it out, and you won’t be disappointed.

I started this blog to bring two things I love together. Cooking for others and playing D&D. I love Critical Role too, so I wanted to bring another thing I love into this blog. One of my first posts was even about a dessert inspired by Critical Role. I wanted to kick off a weekly Critical Feast and highlight Critical Role inspired dishes.

The Feast

This week’s Critical Feast is inspired by a “gift” given to Tary by Grog in episode 89. Unlike Grog’s basilisk egg of unknown age though, this dish won’t make you sick and is extremely tasty.

The overall “egg” is a chicken breast that has been flattened, rolled with stuffing, and wrapped in bacon, and the “nest” holding the egg is a creamy mashed potato.

The “innards” stuffing for the chicken is a cream and goat cheese blend with diced jalapeno for the “basilisk bits”. I also made an option where the “nest” is a creamy angel hair pasta.

Tonight we will enjoy our “magical egg of power” as we watch episode 93 of Critical Role live on Twitch. The recipes for the chicken and mashed potatoes can be found below.

Until the next adventure, Bon Dungeon Eats!

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Recipe: Cream Cheese & Jalapeno Stuffed – Bacon Wrapped Chicken

  • 1 large boneless/skinless chicken breast halved (or 2 small/thin chicken breasts)
  • 12 slices of bacon (you may not need all pieces, but have enough handy just in case the chicken is large and needs more to cover it)
  • 6 oz cream cheese, softened
  • 1 tablespoon goat cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1-2 jalapeno (1 large or 2 small)

Preheat your oven to 350-degrees and lightly grease an 8×8 baking dish.

Prep your bacon by precooking in a large skillet. You do not want to fully cook your bacon, so only cook the bacon until each side is just starting to turn red, but is still very flexible. Set your prepped bacon on a plate with paper towels to allow to drain while you dice the jalapenos.

Cut the stems off your jalapenos and half them down the middle. Remove the insides and seeds from the halves. If you want spiciness to your stuffing, dice the jalapenos as is. If you prefer less spice, rinse the halves before you dice them. Stir together your cream cheese, goat cheese, garlic powder, onion powder, salt, and pepper, until creamy. Reserve 2-3 tablespoons of the mix before you add in the diced jalapenos. This will be used in the mashed potatoes. Add in the diced jalapenos to the cream cheese mix and stir until fully incorporated.

Take your large chicken breast and butterfly cut it in halves to make two thin pieces. If you are using thinner chicken breasts, you can skip butterflying them. Take your chicken and place between two pieces of cling wrap and pound with a meat mallet until quarter inch thickness. Spoon your stuffing mixture on to one side of each flattened piece and smooth to a thick layer. Roll from the end of chicken breast so the stuffing is contained inside the “chicken roll”. Take your bacon and wrap the chicken tightly, securing each piece with toothpicks. I wrapped two longer piece from top to bottom of the roll first and then layered pieces over the brunt of the chicken until covered.

Place your chicken wraps, toothpick side down, in the greased baking dish and bake for 30-35 minutes until the chicken temp is roughly 165-degrees. Make sure to remove all toothpicks before you serve the chicken.

Recipe: Creamy Mashed Potatoes

  • 3 large russet potatoes
  • 3-4 tablespoon butter (I recommend Kerrygold Irish Butter)
  • 2-3 tablespoons of reserved cream cheese mixture
  • salt and pepper to taste

Peel your potatoes and cut into inch size cubes. Boil the cubes in water until they are tender and you can easily push a fork through the pieces. Drain the water from your cubes and transfer to large mixing bowl. Mash the potatoes until large chunks are broken down, and add in your butter and cream cheese mix continuing to mash and stir until creamy. The butter and cream cheese should make the mixture creamy; but if the potatoes are too think, add in a few tablespoons of milk until the texture is to your liking. Add salt and pepper to your taste as you finish the mix. Just enough to give a little extra taste but not overwhelming the garlic and onion flavor from the cream cheese mix.