Stardew Valley Cookbook Achievement Pictures
- Thread starter KailaKai
- Start date
Umbra of Emberspike
Farmer
To celebrate a local Halloween Festival, my mom and I decided to make a couple new batches of Evelyn's Cookies. Recap: these are "hybrid oatmeal/chocolate chip cookies" which makes them heartier and more filling than usual chocolate chip cookies. Because of the number of people in attendance, we made the cookies a little smaller this time and made twice as much dough. We had to run 7-8 trays of cookies in the end
And my mom also had a separate recipe of lemon zest sugar cookies to go with them.
Image 1: fresh batches out of the oven
Image 2: cooled off batches ready for bagging and eating
Image 3: an experimental batch which I will soon describe
We were on a tight schedule, so my mom thought it would be a good idea to cook them right after forming the dough balls, but I talked her into testing with 1 tray to see how different it was. And the difference isn't so much in the taste as the texture. When forming cookie dough balls, they have to cool in the fridge for at least 1 hour so the flour is fully absorbed and moist. The experimental batch was considerably more dry as a result. So we made extra time for the others.
Overall, they turned out great, and making the cookies smaller made them last a lot longer than I expected, even accounting for the oats. Happy Halloween!
EliteDangerGamer
Farmer
I want cookies 
FilthyGorilla
Local Legend
Ooh those look really good, I'll make sure to cool mine in the fridge too, I didn't realize it makes such a big difference for the texture
Umbra of Emberspike
Farmer
Decided to take a new crack at this recipe with my mom helping this time. Recap: the filling is a mix of preserves and fresh blackberries and the dough is topped with turbinado sugar
On one hand, since it was just one recipe today, time wasn't an issue. On the other hand, we didn't have any 2-quart-sized pans at my mom's unlike at my dad's, so it's a little shallow this time.
Also ran into a small mishap early on. I forgot to say so last year, but the dough needs grated frozen butter, so it can be dangerous if you're not wholly focused. My grandmother was on the TV since her old one's network adapter conked out, so I was distracted.
As a result, I lost a small chunk of my pinkie finger and had to take some time to get it treated. But luckily, there was no contamination in the mix.
In the end, the recipe turned out great, though I may consider budgeting for a properly-sized pan next time. The cobbler pairs great with either vanilla ice cream or whipped cream, but needs some time to cool off after coming out of the oven, or it's tongue burn central. A lesson Abby always learns the hard way.
Umbra of Emberspike
Farmer
For this year's Thanksgiving, I revisited the Stardew Valley recipes for Stuffing and Pumpkin Pie.
The cooking and prep were pretty chaotic, so I got distracted at a few steps that fortunately didn't impact the final results too badly. Both dishes turned out great.
Other dishes we had were a green bean casserole with a nice crunchy crumble on top, yam casserole topped with marshmallows, turkey, gravy mashed potatoes, cranberry dressing, bread rolls, and an experimental mashed parsnip recipe.
I will say the mashed parsnips were the only thing that didn't meet our expectations. Either the recipe wasn't executed properly or it needed more butter or salt. Maybe next time, I'll stick with the roasted parsnips that I had for the Farmer's Lunch or on a salad. Still, it was fun to try.
Umbra of Emberspike
Farmer
I forgot to mention: the order I placed for the blanched hazelnuts for the recipes was cutting it so close that I did something totally experimental: blanching some more easily accessible hazelnuts myself. The process requires boiling water and baking soda. It's a little time consuming and tedious, plus, the hazelnuts need to dry out a bit, but the flavor of those hazelnuts was actually a big improvement over the ones I ordered, which were saltier. hazelnuts should be more on the earthy side.
Contented-Slime
Planter
I made the eggplant parm recently, though I don't have any photos. It was AMAZING. I am absolutely obsessed.
Umbra of Emberspike
Farmer
The Eggplant Parmesean is one of my all-time favorites. I've always loved Italian food and this was a great one to try.