Best Of
Re: Icrontic Pandemic Playtime 2020 - Gaming Laptop Giveaway
And our winner is @Charshie !!!
Thanks again to the entire amazing community we have here. The fun doesn't stop though, let's keep getting together and keeping Icrontic Rad!
Re: Four day Zero to Hero Online D&D campaign in June
Pretty much. You pick a race, a background, some equipment, and ability scores...
- You begin play with -100 XP
- Do not choose a class: you begin play with only your racial and background features.
- You have 1d6 Hit Dice. Your maximum hit points is equal to 6 + your Constitution modifier.
- Your proficiency bonus is +1
- You begin only with the equipment granted by your background, or 4d4 gp.
sazboom
Re: The Great Icrontic Bake-off!
I don't have the before pics, but this was pizza I made.
It was flour, sugar, yeast, salt, and olive oil.
Mozz mix and some peps, it was good.
Re: The Great Icrontic Bake-off!
Verdict: I'm definitely making this again. The bread is already fairly sweet without the glaze, so I might try it without that next time to see which I like better, but it surpassed my expectations as is. 10/10.
As for the recipe:
Cherry Bread (with optional glaze)
Prep Time - 15 minutes
Cook Time – 50-55 minutes
Cool Down Time – 30 minutes
Total Time - 1 hour 35-40 minutes
Servings – Guessing about 10 here
Ingredients
• 3/4 cup granulated sugar
• 1/2 cup milk
• 1/2 cup oil
• 1 large egg
• 1 teaspoon vanilla extract (or almond extract)*
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 jars maraschino cherries** (10 ounces each)
Glaze:
• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1/3 cup maraschino cherry juice
• 1/2 teaspoon almond extract
Instructions
Preheat the oven to 350 degrees.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. Do the toothpick test (For those who may not know what that means, it means a toothpick inserted in the center of the bread should come out clean). Allow the bread to cool for 10 minutes, then remove the bread to a wire rack or other appropriate surface to cool completely.
To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
Notes
*The recipe I have notes to add an extra teaspoon of vanilla or almond extract to the bread batter (along with the wet ingredients) for an extra boost of flavor, especially if you are not putting the glaze on top.
**Many maraschino cherry brands come without red dye in the cherries. If you pick up a jar like this, your bread will not be pink. If you want pink bread, be sure that the cherries you use actually have red coloring in it. You can always add additional red coloring if you want the bread to have more of a pink appearance.
Colgere