Super Paper Mario: Saffron & Dyllis Super Show #25: Gingerbread House

 Gingerbread house is made from CHOCOLATE CAKE and MOUSSE

But alas we don't really care because we're going to use a STORE BOUGHT GINGERBREAD HOUSE KIT

I'm hoping the kits will do much of the work for me, and it seems like it might be the case. Look how detailed this is! And it seems good and sturdy too.

And the candies are so elaborate too!

I cut out and assemble the bread while my mum mixes up the icing.

Going alright I think

Just decorating willy-nilly, and we added some of our own sweets we had around the house.

My sister showed us a really cool icing trick to make icicles on the edges!

*****

This looks awesome man, and the gingerbread was really good. It was more german lebkuchen style which is softer than british gingerbread. The elaborate sugar ornaments just tasted like hard sugar, and the gummi sweets were decent too. I wasn't looking forward to putting much effort into this because gingerbread houses are always gaudy and nobody wants to eat them, so im really impressed with what we ended up while having a pretty casual go of it. And yeah, we've almost finished eating it.

Super Paper Mario: Saffron & Dyllis Super Show #24: Horsetail Tart

 Horsetail Tart is made from HORSETAIL and CAKE MIX

So, a horsetail is actually a real plant you can eat, but this aint the safari zone so we're doing an asparagus tart with cheese and caramelised onion layers. I've frankensteined the remaining pastry from the roll i cut up to make the chocolate tart rather successfully I think. Also ignore the butter and plain flour because i realise they are only needed if I was making pastry from scratch, and instead pretend I had an egg handy.

My pans already got bacon grease in it, and then i add some chopped red onion, brown sugar and balsamic vinegar. If you want to make this vegetarian I would recommend not cooking it in a pan full of bacon fat PERSONALLY.

So, I kind of think quiches suck but I am going to still mix in an egg and some double cream with the cheddar to thicken the filling out some.

Might as well add some salt and pepper here too.

I'm going to do a kind of layered style to match the cross section in the graphic...

Though lets be honest with ourselves here, this will definitely come out as melted sloppy sludge of cheese so it doesnt' matter much.

Here's everything dumped in and don't forget the "horsetail"(asparagus)

This is probably a bit undercooked but im hungry and i dont want the asparagus to evaporate so im taking a slice out and ill leave the rest in the cooling oven to cook a bit further for the leftovers.

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I guess it got a bit sickly after a while but its pretty good, id take it over a proper quiche.

Super Paper Mario: Saffron & Dyllis Super Show #23: Peach Tart

 Peach Tart is made from PEACHY PEACH and CAKE MIX

I wanted a nice recipe for a peach pie that would give some nice colours and something I liked the sound of. I came across peach tarte tatin and used that as a starting point, but we probably don't need to do the "tatin" part of flipping it upside down in a skillet and just do it like a tart... i guess?

Pastrys going in the oven for a blind bake... I still dont know what im doing with these and also for some reason i bought puff pastry like the tatin recipe even though i said i was going to do it like a normal tart so uh... good luck to me with that 

Oh ew these fresh peaches are so fucking dry and mealy looking. :\ Just brexit things I guess. Bought these just yesterday as well they havent gotten old! Good thing we are cooking them anyway theyll probably be fine, gonna find the best firmest one and save it for the topping.

Now we're frying up butter, dark brown sugar and a pinch of cinnamon. Gotta be careful NOT to burn the sugar here.

Ohhhh these smell amazing. This was the right choice. Feels a bit silly to be cooking half the pie on the hob and the pastry in the oven though, so i guess ill just combine them once they seem adequately cooked.

I hid the fact that i made a real mess of the pastry and then put the raw peach on top. :)

****

I probably should have just done it as a proper tatin, or a proper pie, and thickened it up a bit with flour as not to make a sloppy mess. But flavour-wise this was GREAT and i would absolutely cook peaches (especially cheap n' nasty ones) with brown sugar and cinnamon again in a heartbeat.

Super Paper Mario: Saffron & Dyllis Super Show #22: Heartful Cake

 Heartful Cake is made from CAKE MIX and LOVELY CHOCOLATE

As you know i've already made some LOVELY CHOCOLATES, I've been keeping some in the fridge for this very moment.

Now there's been and going to be more cake and dessert recipes coming up and i'm just a litle creacher who probably needs to eat other things besides cake and pie so i've taken advantage of recipes that seem to lend themselves to a smaller portion. First we melt this butter...

And then we mix in self raising flour, sugar and milk... That's right, we're using a 1 cup microwave cupcake recipe! 

I was hoping the raspberry syrup would be enough to flavour the cake and dye it pink, but it made it kinda grey so ive added a dash of rose syrup as well which i KNOW turns shit hella pink. I also modified the standard recipe to have less milk and sugar to allow for the syrup content.

Oiled up a silicone mould because we're hoping we can pop it out and upside-down it. This smells delicious btw, the raspberry is really doing its job.

Microwaved for a minute and let it cool... Whats it look like under there? Well thats the secret... it doesnt really matter... thats what the spray cream is for... ;)

*****

Absolutely delicious! The cake is fluffy and super moist, more like one of those steamed puddings you get in the uk but raspberry flavour. Pairs great with the cream and dark chocolate.

Super Paper Mario: Saffron & Dyllis Super Show #21: Fruity Cake

 Fruity Cake is made with PEACHY PEACH and MUSHROOM CREPE

So these components are obviously insane, and yet... i feel compelled to step up to the challenge. I'm going to use chestnut puree for "mushrooms" again, use crepes for what looks like a pie crust on the outside, and include peaches with strawberries as the fruit.

Whizzed up a small batch of pancake batter with butter, milk, eggs and flour.

To use a pancake like a pastry crust im going to try and cook a big domed one in a wok. This was a stupid idea but its working!

LMAO this chestnut puree looks like dog food lol nasty just wanted you to see

oh god im doing it again, I thought if i mixed it with condensed milk it would be like pumpkin pie filling, but you bake that right? You bake that. thats too much condensed milk. What have I done.

I'm going to add some self raising flour and dark sugar, but ideally i want it like some sort of thickened pate consistency. In retrospect im not sure why, it was just in my minds eye I guess. But im just going to bake it in the oven until its thickened up into a paste and spread that on the layers.

Chopping up the fruit. This is the most appealing thing ive done. I should have just made fruit.

lmao tuna cat food ass cake hhhhhehehehhh

keeping back some fruit for the top layer.

Added in some icing sugar and whipped up a whole pot of double cream in my stand mixer. Ugh this is going to be so much carbs and dairy. This is going to be so dense. but if I don't do it all this cream and strawberries will go to waste tbh.

Whipped cream, another layer of chestnut, and then the fruits on top. Moment of truth. I bet you're wondering why this is suspended above a baking tray? Well, sweetie, its because we've just layered 6 layers of things that are NOT INTENDED TO SUSTAIN THEIR WEIGHT IN EARTH GRAVITY

And yet...! 

We have an adequate level of suspension! and we didn't even have to bake a stupid cake in a stupid pie crust. And it kind of looks... like the thing...?

***

Love to see it. Love to see a monster of an idea come out kind of decent. It's really more of a loaded crepe than a cake, perhaps as it should be? The flavours of strawberry, peach, cream and chestnut go together nicely. This was a bad recipe to do though straight after overeating my way through the christmas holiday. Its so much dairy and sugar man. Its so dense. I don't feel good after eating a slice.

Super Paper Mario: Saffron & Dyllis Super Show #20: Mousse

 Mousse is made of CAKE MIX and BIG EGG

BUT i don't really want the hassle of making 2 types of mousse from scratch so im going to buy some powdered instant mousse and mix it with milk. Just pretend there's egg in there instead of some commercial gelling agent idk.

Put 300ml milk + powder mix in a measuring bowl for easy pouring. Then im putting it in my bigger bowl in the cake mixer because its probably gonna get messy.

Is this thick enough? I don't know. Doesn't seem like it'll stay in layers but we'll do one at a time and fridge them and find out.

Strawberrys done too.

I've layered it into a small variety of vessels including a wine glass in case it wont come out as a solid. It kinda looks like it actually is though, its layering and firming up really well!

****

Not exactly tidy but I didn't even expect it to stay together as well as it did! Else maybe I could have used clingfilm or parchment to slide it out of a container effectively. Flavourwise I find this stuff quite pleasant, but I don't think they go especially well together, i think id have preferred just the butterscotch mousse with some other kind of toppings.