Winners of the cooking contest!

Vanilla Sugar Cookies:

3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened to room temperature
1 cup white sugar
1 egg, room temp
1 tbsp vanilla (or almond extract to taste)

Sift together flour, baking powder, and salt, and set aside. Cream together butter and sugar in a mixer until light and fluffy; add egg and vanilla and mix well. Add the flour mixture in a couple of additions, and mix until just combined. Knead the dough together until it holds; refrigerate for at least four hours. Roll out to 1/4 inch thickness, cut out cookies, and let them sit on a parchment-lined baking sheet in the freezer for eight minutes (or fridge for 15 minutes).
Bake at 375F/190C for 9 minutes or until lightly golden, turning the sheet once during baking. Cool on the sheet for five minutes, and then on a wire rack until fully cool.

Royal Icing
1/3 cup plus 1 tbsp meringue powder
1 kg/2 lb bag of icing sugar
3/4 cup water
flavouring to taste
(gel paste colour works best for colouring, but you can use liquid or powder as you like)

Mix together meringue powder and icing sugar in the bowl of a mixer until well combined. Dump in the water, and mix on low for a few minutes until the consistency of honey; increase the speed of the mixer to medium and continue whipping for 5-7 minutes, and then increase to high and whip until the icing holds a stiff peak.

Colour as desired. Thin with water to desired consistency to pipe onto cookies. Cover with a moist paper towel and an airtight lid when not in use.

Obtain some meat (I used a turkey drumstick, a piece of fish and marrow bones to get the greasy film on top). Add pieces of carrot and onions (and turnips, if you can get some. I couldn't, they're not in season. So I used an apple instead). Add some bay leaves. Cook for about 8 hours. Remove the meat, use a pair of forks to tear it into pieces, push the marrow out of the bones, leaving it in the soup and removing the bones. Return the meat into the soup, too. Add some apple pieces, and barley. Cook for another couple of hours to get the right overcooked look.

The cake itself was actually just 2 regular box mixes. (Protip: you can make boxed cake absolutely divine by shoving it in the freezer right out of the oven and let it stay frozen until you get ready to ice it. No one will ever know it is a boxed cake!) I let it freeze and carved it while frozen. Here it is, in all its unfinished glory.

After carving the cake you will want to cover it in buttercream icing. (This helps the fondant to stick and is the best thing ever) THIS is a really good buttercream frosting recipe. Simple, too! And everyone will LOVE it. Here he is, all covered.

Next is the difficult part: the fondant. I absolutely hate premade fondant or whatever it is made of. It is gross, hard, and no one really likes the taste. So if you want to really impress some kids and family, make some marshmallow fondant! This stuff is the best. All fondant is pretty difficult to work with, however, which is why I only use it when I am being silly lol.

There is no real recipe to make it, but should you happen to want to, this is what you need!

1) 4 boxes of cake mix. I used Two boxes of chocolate, one of maple flavor, and one standard white.

2)One box of Blue Jello

3) One pull apart Twizzler, black or died black.

4) Small sized marshmallows

5) Way too much icing, food colour, and time on your hands

6) Toothpicks for stability

7) A propensity for uploading even your greatest failures to the world wide web.

INGREDIENTS:
1/2 Honeydew melon
1/2 cucumber
1/4 cup Mountain Dew
Baby rice cereal

Remove as much of the flesh as you can from the honeydew and toss out (or recycle!) with the seeds. Cut the cucumber into pieces and set aside. (I am using mine for my next recipe, but you should eat them if you're not going to do that because they are delicious and good for you.)
Cut up melon and cucumber
Puree the melon and cucumber until it's smooth.
Decarbinate the soda by pouring it from one glass to another. You really want to do this because you DO NOT want to put this in the blender or food processor while it's fizzy!
Add the cereal until you get the right consistency. It should be thick but still drinkable.
Refrigerate and serve cold.
(Optional) if the Slurm isn't green enough for you, add a drop or two until it turns the right colour green. I didn't add the food colouring so mine is slightly orange because I don't have green food colouring. I have literally anything else except green.

Ingredients:
- 1 1/2 cup of chopped leeks
- 2 eggs
- Water or milk
- Salt
- Pepper
- Crushed or ground garlic
- Ground/powdered red paprika
- Finely chopped fresh or dried parsley
- 4 slices of bread
- 1 tbsp Butter

Instructions:

1. Roast (or toast) the slices of bread to your preferred crunchiness.

2. Melt half of the tablespoon of butter in a medium hot pan and cook up the leek for about 2-3 minutes, or until they're glazed and soft.

3. Mix the two eggs with a small pour of milk/water, a pinch of salt, pepper, garlic, paprika powder and parsley to taste. I like to be generous with the garlic, paprika and parsley.

4. Add the remaining butter to the pan, melt and pour in the egg mixture. Let it cook on medium heat until it's mostly set on the top. You can use a lid to help it firm up faster.

5. Use your spatula to slice the omelet into 2 or 4 pieces while still in the pan, then turn over each piece to briefly cook it on the other side (my character's dice roll decided she couldn't flip the omelet in one piece, hah). I personally don't like runny eggs so this is mandatory for me. Also, characters have a chance to contract a random disease from raw food, SO COOK THAT FOOD THOROUGHLY.

6. Butter your toast or leave it unbuttered - whichever you prefer - and divide the omelet between two slices. Cover with the other slices, and voila!

This sandwich gives 120 seconds of Strength and Endurance boosts.