Breaking the Wall

AT-43 is officially dead but I am afraid a lot of people have their miniatures still around. I have :)
And I am also trying to learn how to build and paint some terrain for the game (or for other miniature games).
In this endeavour, I try to use anything, specially everything which comes into my hands. This time it was a piece of Styrofoam which was intended to protect the head of my printer during transport.
I gave a first layer of Payne's Grey mixed with some thickening medium and beach sand to obtain some texture and a dark background.
Afterwards, I highlighted it with some dry brush work with three different greys, and a bit of white mixed with the lighter of the greys.
Hope you like it.
Suggestions are welcomed.

Biscuits with chocolate cover

Preparation time: 45min

Baking time: 15min

around 20 units (but depends on the used biscuit form)

Ingredients:

200g flour

1 enveloppe baking powder

1 enveloppe vanilla sugar

80g sugar

100g butter

1 egg

1 pinch of salt

some chocolate for the decoration

Preparation:

Mix the flour with the baking powder and the vanilla sugar, add the sugar, the egg and the butter after letting it soft a bit.

Mix all the ingredients in the mixture carefully until a homogeneous dough is builded.

If needed add more flour so that the dough does not stick to the fingers or the table.

Let the dough stay for about 30min in the fridge.

Afterwards, roll the dough into a plank of about 0.5cm wide and cut the biscuits with a biscuit form (we use one of the Neuschwanstein castle).

Bake them in the oven for around 11 min. After they cool down, paint them with the molten chocolate and let it solidify again.

Beschwipster chocolate cake

Preparation time: around 15 min

Baking time: around 40 min at 160C in a modern air oven preheated also at 160C

Ingredients

115g butter

140g dark chocolate (around 70% cacao) in pieces

2 spoons brandy

85g brown sugar

6 eggs (yolks and egg white apart from each other)

50g coconut powder

425g whipped cream to decorate

Preparation:

Warm up the chocolate to melt it and mix it with the brandy. Wait for it to cool down a bit.

In another recipient, mix the butter and the sugar with a spoon or a wooden instrument, cutting the butter previously in small pieces helps. To this mixture and under continuous mixing with a electrical mixer, add the yolks one after each other.

Afterwards, add also the chocolate mixture.

Finally add the coconut.

Whisk the egg whites hard until peaks, then add them slowly to the previous mixture with continuous mixing.

Put the mixture inside of a 23cm round mold (we used a hearth form of the same size). Bake it until the inside is dry (test with a needle or a fork) and let it cold down inside of the form.

As final touch, decorate at will with the whipped cream.

Muffins double chocolate

This recipe is a modification of one from a cooking book concerning only chocolate recipes :)
We changed a few things and tried it yesterday, here the technical data.
Final units: around 14-15 muffins
Preparation time: around 15 min
Baking time: around 20 min at 175°-200°C in a modern air oven, preheated at 200°C

Ingredients:

200g flour

25g powder cacao

1 little envelope of chemical baking powder

1 little spoon of cinnamon

120g brown sugar

50g black chocolate (around 70% of cacao)

2 eggs

100ml sunflower oil

230ml milk

 

Preparation:

Recipient A:

mix well the oil with the eggs, then add slowly the milk to the resulting mixture of the eggs and oil, mixing well those ingredients.

 

Recipient B:

put the flour, the cacao powder, the baking power, the cinnamon and the brown sugar and mix them together with a spoon or wooden instrument. When the powder-like mixture is more or less homogeneous, add the dark chocolate in small pieces and distribute it in the mixture.

Add the liquid mixture of recipient A into the solid powder-like mixture of recipient B, mixing it slightly with the spoon or wooden instrument. Do not mix too much to avoid that the muffins become too hard in the oven.

Distribute the mixture in the muffin forms and put them into the oven.

Back until they are dry inside (puncture one with a long needle or a fork to check it).

Enjoy !