Woodland Stew – A Redwall Recipe

For Christmas, my husband gave me two Redwall picture books, A Redwall Winter’s Tale and The Great Redwall Feast. Both books are a fun read, and they are also beautifully illustrated. I expected to find lots of food inspiration in The Great Redwall Feast (and I did!), but A Redwall Winter’s Tale also had some cozy depictions of food and feasting. That’s where I got the inspiration for this recipe.

A Redwall Winter’s Tale takes place across the span of two days: the last day of autumn, and the first day of winter. For the evening meal on the last day of autumn, the creatures feast on woodland stew, among other things. When I read about woodland stew, I imagined the creatures of Redwall venturing out into the woods on a cold autumn day to gather the last remaining vegetables and herbs before the freeze. It’s with that image in my mind that I created this woodland stew. Instead of creating a recipe first and then going to buy ingredients, I did the opposite, and instead “foraged” for ingredients first. I went to the grocery store and picked up any vegetable or herb that I thought would be at home in a warm autumnal stew, and this was the result! Using that same inspiration as a guide, I encourage you to recreate this stew using whatever vegetables and herbs you like, though I’ll offer suggestions. Let’s get cooking!

Woodland Stew – A Redwall Recipe

3 cups chopped veggies*
4 cups vegetable broth
1 can tomato sauce
1 can diced tomatoes
2 tsp Italian seasoning
Salt and Pepper, to taste
1 Tbsp. balsamic vinegar
1 Tbsp. cornstarch

*Use whatever veggies sound good to you. Some veggies that work well in stew are onion, garlic, celery, carrots, potatoes, corn, peas, and mushrooms.

1. Place the veggies and broth in a big pot, and boil until the veggies are tender.
2. Add the tomato sauce, tomatoes, seasoning, and balsamic vinegar.
3. Mix the cornstarch with about 2 Tablespoons of water.
4. Pour the cornstarch mixture into the stew, and stir well.
5. Allow the stew to boil, stirring frequently, until it thickens.

Blueberry Steamed Pudding – The Chronicles of Narnia Recipe

The meal — which I suppose we must call dinner, though it was nearer tea time — was cock-a-leekie soup, and hot roast turkey, and a steamed pudding, and roast chestnuts, and as much fruit as you could eat.

The Silver Chair, C.S. Lewis

In The Silver Chair, Jill, Eustace, and Puddleglum find themselves guests in a castle full of giants. While they later find out the giants are not as friendly as they seem, they feel cozy and well cared for at first. The meal described in the quote above is what Jill eats in her room, all cozy and snug. When reading this, that steamed pudding sounded delightful, and after recreating it, I can tell you that it is! In fact, I’d say it’s one of my top 5 favorite recipes I’ve ever made for this blog. A little while ago, I made cock-a-leekie soup based on this scene, and it was one of the yummiest things I’ve ever eaten, too. I think someday I need to recreate this entire feast as a whole!

I had never made a steamed pudding before this, and I didn’t think I could do it because I don’t have a pudding tin like the ones traditionally used. However, after some research I figured out an easy way to make a steamed pudding with what I already had on hand. It may not have the same shape as a traditional steamed pudding, but it is just as delicious! I based my recipe off this steamed pudding recipe from BBC Good Food.

Enjoy this lovely pudding with a warm drink next to a crackling fire for the coziest effect.


4 Tbsp frozen blueberries
2 Tbsp maple syrup or honey
6 oz. butter, softened
6 oz. sugar
3 eggs
6 oz. flour
1/2 tsp salt
1 1/2 tsp baking powder
1 Tbsp milk
1 tsp vanilla


  1. In a small pot on the stove, mix together the blueberries and syrup. Heat until bubbly, but not caramelized.
  2. Grease a 1.5-quart souffle dish with butter, and spread out the blueberry mixture on the bottom.
  3. In a separate bowl, stir together the butter, sugar, eggs, flour, salt, baking powder, milk, and vanilla. The mixture should be well combined, but don’t overmix it.
  4. Pour the batter over the top of the blueberry mixture in the souffle dish.
  5. Place the souffle dish in a large roasting pan, and fill the pan with water until it comes about half way up the souffle dish.
  6. Cover the souffle dish tightly with aluminum foil.
  7. Bake the whole thing (roasting pan included) at 350 degrees F for about 45 minutes, or until the pudding is set. The water in the pan will boil in the oven, and the aluminum foil will trap the steam so that the pudding steams instead of baking.

Rohan Beef Stew – A Lord of the Rings Recipe

Rohan is my very favorite of all the lands in Middle Earth. Maybe it’s because Eowyn is my favorite character, or maybe it’s because of the quiet nobility of the people there. I love that their culture is rustic while still being dignified and strong.

Rohan food is simple. Lots of meat, cheese, and bread. It all seems quite medieval. In a couple scenes of the Lord of the Rings, people in Rohan eat soups and stews, so I tried my best to recreate a stew that would be eaten in Rohan. I used this medieval beef stew recipe as my inspiration, and tweaked it a little bit according to my own personal tastes and according to what I believe a man or woman of Rohan would eat. The result was the epitome of comfort food, perfect to stave off the cold.

Rohan Beef Stew – A Lord of the Rings Recipe


1 lb beef stew meat
6 cups beef broth
1 carrot, diced
1 potato, peeled and diced
1 celery stalk, diced
1 onion, minced
3 Tablespoons parsley
1 1/2 teaspoons sage
1/2 teaspoon turmeric
1/2 cup unseasoned breadcrumbs
salt and pepper, to taste


  1. Place all ingredients, except breadcrumbs, into a pot and bring to a boil.
  2. Reduce heat, and simmer the stew for about an hour, or until the beef is cooked through.
  3. Add the breadcrumbs to the stew, and stir until the broth is thickened.

Authentic Reptar Bars and Reptar on Ice Bars – Rugrats

Reptar Bars - Rugrats


I posted a recipe for Reptar Bars from Rugrats a while ago, and while I had great fun making them, they weren’t as authentic as I would have liked them to be, since they weren’t Reptar shaped. That’s why when I found out that FYE would be selling authentic Reptar Bars, I knew I had to give them a shot.

They sent me an authentic Reptar Bar, and some festive Reptar on Ice bars to try (yay for free chocolate! 😉 ) and I wanted to let you all know how I liked them.

First, the authentic Reptar Bar. You guys, this thing was massive. As you can see on the box in the photo, it is 3 servings. But it is very authentic to the show! It’s shaped like Reptar, and it’s filled with green frosting, peanuts, and caramel. While totally authentic, this is a *very* sweet candy bar. I was finished after just a couple bites because the sweetness was starting to get overpowering. But, if you love sweets or just think it’d be fun to turn your tongue green, I think you’d love having your very own Reptar Bar.

Now, onto the Reptar on Ice bar. This one isn’t authentic to the show, and it’s a lot simpler. Just chocolate filled with blue icing. But I’m all about anything themed around the babies’ favorite musical. It’s embarrassing how often I sing the Reptar on Ice songs in my head haha. These bars were much smaller, so they’re much more manageable, too.


So, if you want to fulfill all your 90’s kid dreams, but don’t have the time to make your own Reptar Bars, check out FYE.com or go to an FYE store to buy tons of Reptar Bars and make Angelica Pickles proud!


Skilly ‘n Duff – A Redwall Recipe

Skilly N Duff - A Redwall Recipe


It’s been awhile, but I’m back with a new recipe! For my first blog post in almost 6 months, I thought I’d go with something a little unique. The Redwall books are full of foods that are quite original. Skilly ‘n duff is one of them.

Skilly ‘n duff is a dish enjoyed by Guosim shrews, searats, and pretty much any other seafaring critter. It’s essentially made of sweet dumplings stuffed with berries or nuts poached in a pudding-like sauce. For inspiration, I turned to a recipe for sweet German dumplings, but I made quite a few changes to the recipe to more closely fit the skilly ‘n duff described in the books. The result is sweet and comforting, perfect for a chilly night at sea.


Skilly ‘N Duff – A Redwall Recipe



For the Dumplings:

  • 2/3 cup of milk
  • 1/2 cup sugar
  • 1 packet instant dry yeast
  • 1 egg, beaten
  • 6 Tablespoons butter, melted
  • Fresh berries for the filling

For the Sauce:

  • 2 1/4 cups milk
  • 1/2 cup sugar
  • 7 Tablespoons butter
  • 1 teaspoon vanilla extract
  • 2 Tablespoons cornstarch
  • 1/4 cup water


  1. Either in the microwave or on the stove top, heat the milk until it is lukewarm. Be careful not to make it too hot.
  2. Stir the yeast and 1 teaspoon of the sugar into the warm milk, and set aside for about 10 minutes.
  3. In a separate bowl, combine the rest of the sugar, the egg, the melted butter, and the yeast mixture.
  4. Knead the dough on a floured surface until it is smooth.
  5. Allow the dough to rise in a greased bowl for about an hour.
  6. For the sauce, combine the milk, sugar, butter, and vanilla extract in a saucepan and heat until simmering.
  7. Divide the dough into 8 separate balls.
  8. Flatten out each dough ball in the palm of your hand, stuff it with a few berries, then fold the dough over the berries, pinching to seal it.
  9. Place the dumplings in the simmering sauce, and place the lid on the pan. Allow the dumplings to cook for about 30 minutes on medium heat.
  10. Remove the cooked dumplings with a slotted spoon.
  11. In a separate bowl, combine the cornstarch and the water, whisking until no lumps remain.
  12. Stir the cornstarch mixture into the sauce, continuously stirring until it thickens to a pudding-like consistency.
  13. Serve the dumplings warm with the pudding sauce.

Turkish Delight Bars – A Narnia Recipe

Since starting this blog, I have tried and failed multiple times to make Turkish delight. I won’t even tell you how many times. All of my attempts have come out absolutely inedible, and definitely not worthy of sharing with anyone! I knew I couldn’t give up, though, because what’s a Fantasy food blog without Turkish delight, am I right?

Turkish Delight Bars - A Narnia Recipe

So, I figured instead of trying to make authentic Turkish delight, I’d instead make a dessert inspired by Turkish delight. I got to thinking, what desserts do I enjoy that have a gooey texture and are covered in powdered sugar? Then it hit me: lemon bars! I love lemon bars, and I knew that with a few changes I could turn them into Turkish delight bars, so here we are! I made a few changes to this lemon bar recipe from I Am Baker to come up with my Turkish delight bar recipe, and I think it turned out great!

Next time you’re looking for a magical dessert or treat, I hope you consider making some Turkish delight bars inspired by The Chronicles of Narnia.

Turkish Delight Bars – A Narnia Recipe


For the Crust

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 cup flour

For the Filling:

  • 2 eggs
  • 3/4 cup sugar
  • 2 Tablespoons flour
  • 4 Tablespoons lemon juice
  • 2 to 3 drops rosewater (optional)
  • 1 to 2 drops red food coloring (optional)
  • Powdered sugar for dusting


  1. Mix together the ingredients for the crust, and press into the bottom of a greased 8 x 8 baking pan.
  2. Bake the crust at 350 degrees F for 15 minutes.
  3. Mix together the filling ingredients and pour over the crust.
  4. Bake for 20 more minutes.
  5. Allow the bars to cool completely.
  6. Dust the bars with powdered sugar and slice into squares.

A note on the rosewater and food coloring: this is what makes these bars reminiscent of Turkish delight, but it is optional if you just want plain lemon bars. If you’re not fond of the flavor of rosewater, you can leave it out but still dye the bars pink so they at least look like Turkish delight.

As for the powdered sugar: Dust on as much as you want! Turkish delight is usually quite well covered in powdered sugar, so this is another element that really ties in the Narnia theme.

I hope you enjoy this enchanting treat!

Bombur’s Blackberry Salad – A Hobbit Recipe

In the middle of Bilbo’s Unexpected Party at the beginning of the Hobbit, while the dwarves are eating practically everything in sight, Bombur requests pork pie and salad.

I don’t know about you, but when I think of dwarf or hobbit feasts, I don’t usually think of salad, so I had to think and search for a long time before I found a salad that seemed sufficiently “hobbit-y”.

Bombur's Blackberry Salad - A Hobbit Recipe

It’s a well-known fact that hobbits love berries, particularly blackberries, so when I saw this Blackberries and Greens Salad recipe, I knew I had found the perfect addition to the Unexpected Party menu. I made a few changes to this salad recipe to make it a bit more rustic in nature.

Purple and green lettuce adds lovely color, and I can just see Bilbo picking lettuce much like this from his garden. Goat cheese, probably purchased from Farmer Maggot, adds a bit of sharpness. Pecans give some crunch, and of course, juicy blackberries, fresh picked, top it off to make a salad any hobbit would be proud to serve guests for any meal of the day.

Bombur’s Blackberry Salad – A Hobbit Recipe


For the salad

  • 3 cups purple and green lettuce
  • 1 pint blackberries
  • 1/2 cup chopped pecans
  • 1/4 cup crumbled goat cheese

For the dressing

  • 1/4 cup honey
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil


  1. Wash and dry the lettuce and blackberries.
  2. Tear the lettuce into bite-size pieces and put it in a large serving bowl.
  3. Add the blackberries and pecans to the bowl.
  4. Crumbled the goat cheese on top, and toss all the ingredients together.
  5. Combine the dressing ingredients and pour over the salad.


As a side note, this blackberry salad would also be a wonderful addition to a Redwall-inspired menu, as Redwallers love nuts, cheese, and berries.

Mrs. Beaver’s Orange Rolls – A Narnia Recipe

Mrs. Beaver's Orange Rolls - A Narnia Recipe

And when they had finished the fish Mrs. Beaver brought unexpectedly out of the oven a great and gloriously sticky marmalade roll, steaming hot…”

-The Lion, the Witch and the Wardrobe-

I have tried and failed a bunch of times to make a traditional English (er, Narnian) marmalade roll. Each time I tried, the roll turned out so hideously ugly that I couldn’t bring myself to photograph it. On top of that, I realized that I don’t like orange marmalade. It’s too bitter for my taste. But I was not willing to give up on this concept, since the sticky marmalade roll described in The Lion, the Witch and the Wardrobe just sounded delightful.

So, I decided to take an interpretive approach to this recipe. I kept the sticky roll concept and even included orange as a flavor, but I went with a more American recipe: orange cinnamon rolls! I’ve always loved orange rolls, but have never tried making them from scratch. I used this orange roll recipe and added cinnamon to it. So good! I do think this is something the Pevensie children would have enjoyed eating while sitting around Mr. and Mrs. Beaver’s cozy dinner table.

Mrs. Beaver’s Orange Rolls


For the dough

  • 1 packet active dry yeast
  • 1/4 cup warm water
  • 1 cup warm milk
  • 1/4 cup shortening
  • 1/4 cup sugar
  • 1 tsp. salt
  • 1 egg
  • 3 1/2 cups flour (more may be needed, see directions for details)

For the filling

  • 1 cup sugar
  • 4 Tablespoons cinnamon
  • 2 Tablespoons orange zest
  • 1/2 cup butter, melted

For the glaze

  • 1 cup powdered sugar
  • 4 teaspoons melted butter
  • 1/2 teaspoon orange extract
  • 4 teaspoons milk


  1. Dissolve the yeast in the water.
  2. Add the milk, shortening, sugar, salt, egg, and flour.
  3. Beat the ingredients together until it forms a smooth dough. If the dough is too sticky or wet, you may need to add a little bit more flour, but only add a little bit at a time.
  4. Knead the dough for about 7 minutes until it is smooth and elastic.
  5. Place the dough in a greased bowl and allow it to rise for about an hour.
  6. Divide the dough into two pieces, and roll each piece out into a rectangle.
  7. In a small bowl, combine the sugar, cinnamon, and orange zest for the filling.
  8. Brush each dough rectangle with melted butter, then sprinkle the cinnamon sugar filling on top.
  9. Roll the dough up length-wise, and cut each roll into pieces that are about 2 inches wide. I use unflavored dental floss to do this.
  10. Place the rolls into a greased baking pan.
  11. Cover the rolls loosely and let them rise for about 45 minutes.
  12. Bake the rolls at 375 degrees F for about 20 minutes.
  13. Mix together the glaze ingredients.
  14. Pour the glaze over the rolls, and serve warm.


Simon’s Peanut Butter Birthday Cake – A Firefly Recipe

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Simon's Birthday Cake - A Firefly Recipe

“Couldn’t get a hold of no flour, so it’s mostly protein. In fact, it’s pretty much what we just had for dinner. But I tried to get the frosting as chocolate-y tasting as possible.”

-Kaylee, Firefly

It’s Simon’s birthday cake! In the Firefly episode, “Out of Gas,” Kaylee makes a birthday cake for Simon. It’s a sweet moment when she tries to make the day special for him even though she couldn’t find the proper birthday cake ingredients or real birthday candles.

In recreating this cake, I didn’t want to go fully authentic because I did want the cake to actually taste good, and let’s be honest, the cake Kaylee describes doesn’t sound like the most appetizing thing in the ‘Verse. But I took elements from the description to create a cake that I think fits the bill pretty well.

When thinking about protein to use in a cake, I immediately decided that peanut butter was the way to go. I adapted this peanut butter cake recipe for the cake layers. Since the frosting seems to be a mix of protein and chocolate, I went with this Nutella buttercream frosting. The protein from the hazelnuts is minimal, but it’s there.

This cake turned out awesome, I thought! The frosting was particularly yummy. As Kaylee says to Simon, “I hope you like it.”

Simon’s Birthday Cake – A Firefly Recipe


For the cake

For the frosting


For the cake

  1. Preheat oven to 350 degrees F, and grease two round cake tins.
  2. Stir together the flour, baking powder, baking soda, and salt in a medium bowl, and set aside.
  3. In a separate bowl, stir together the oil, peanut butter, sugar, eggs, and vanilla.
  4. Add the flour and milk, alternating between the two, and stir until just incorporated.
  5. Divide the batter between the two pans, and bake for about 25 minutes.
  6. Allow the cake to cool before attempting to frost it.

For the frosting

  1. Stir together the butter, powdered sugar, and Nutella.
  2. Slowly beat in the milk until the frosting reaches the desired consistency. You may need a little more or a little less than called for. If you accidentally overdo it and the frosting becomes too runny, just add more powdered sugar.

This cake isn’t fancy, but it sure tastes good!

#FireflyFeast : Celebrating the Food of Firefly and Serenity


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I am so excited to be hosting Fandom Foodies this month! Fandom Foodies is a group of people who enjoy cooking yummy foods based off their favorite fandoms. Every month, there’s a different fandom theme. For this month’s theme, I chose Firefly!

For those of you who may not know, Firefly was a short-lived TV show in the early 2000s. It’s a sci-fi western (yeah, you read that right!) and it was cancelled after only one season. It quickly gained a cult following, though, and that fanbase continues to this day. In 2005, they made a movie sequel to the show to give fans “closure”. This movie was called Serenity, and it is equally awesome! If you’ve never seen Firefly or Serenity, I highly recommend you watch them both.

Below is a link-up where you can submit your recipes inspired by Firefly or Serenity. If you’re sharing on social media, use #FireflyFeast so we can find your recipe 🙂 Keep checking back here all month to see all the new recipes added. I’ll be cooking up a few myself. Can’t wait!