Who doesn’t love food? Playing video games for several years you would come to remember many staples in your favorite franchises revolving around food. No? You don’t? Well I must enjoy food more than the average bear, so I’ll sharing with you some Nintendo based recipes I found starring your favorite in-game foods!
Princess Peach’s Cake:
While not getting kidnapped by Bowser, the Princess enjoys baking as her main past time. Famously mentioned in several games involving Mario’s invitation to her castle, or as a reward for his heroic efforts. A cake made by Princess Toadstool herself must taste delicious! So I will tell you how to make it.
Filling
-
- 1 lb strawberries
- 1 Cup canned peaches, drained
Whipped Cream
-
- 2 C (480ml) heavy cream
- 1/4 C (50g) sugar
- 1/2 tsp vanilla extract
Cake
- 1 7″ Sponge Cake
- 1 7″ cake board
Instructions
- Cut 4 strawberries into halves for decoration, and cut the rest into small pieces. Cut peaches into the same size as strawberry pieces.
- In a bowl of a stand mixer, add heavy cream. Set it in the mixer, and start whipping at medium speed, adding sugar in 2-3 parts until medium peaks form. Mix in vanilla.
- After getting all the components ready, assemble the cake. Slice the Sponge Cake horizontally into 3 layers. Set the bottom layer on a cake board on a turning cake table. Spread on about 1/5 of the whipped cream, and put 1/2 of the fruit fillings on the cream. Add another layer of cake, push down lightly, spread more whipped cream (another 1/5) and the remainder of the fruit filling. Add the last layer of the cake, and push down lightly. Coat cake with a very small amount of cream, and refrigerate for 30 minutes. Put another 1/5 of the whipped cream in a piping bag with a piping tip (any kinds) and set aside. Frost the whole cake with the rest of the whipped cream. Pipe 8 rosettes with the piping bag and top with the strawberry halves. To add the Princess Peach flare, add some cherries and strawberries to the top as decoration! For multiple tiers of cake, follow the same step with a smaller sponge cake size. Now you are eating like a hero!
Revised from Japanese Cooking 101 Recipe
Yoshi’s Cookie: Yoshi! This lovable Dinosaur has a staring role in a game all about making cookies! Here I will be showing you how to make the most iconic cookie of his: The Checkered Cookie!
- 1 cup (2 sticks) butter, softened
- 1/2 cup sugar
- 1 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure lemon extract
- 1/4 teaspoon salt
- 2 cups sifted all-purpose flour
- Extra flour
- 2 tablespoons cocoa powder
- In a large mixing bowl, cream butter and sugar together until well-blended. Add in vanilla and lemon extract, and salt.
- Slowly mix in sifted flour and salt into the wet ingredients until dough forms.
- Place dough mixture on a floured surface and begin kneading the dough until it forms a ball. Add in flour, and continue kneading dough with the flour until it is no longer oily, but not dried out.
- Divide the dough in half, and add in 2 tablespoons of cocoa powder, then return dough to mixer and blend until it is dark brown.
- Place each dough ball into a bowl and refrigerate them for 30 minutes.
- Refer to this video for instructions on how to form the checkerboard pattern. (Note: The video is in Japanese, however you can easily follow the visual guides to do so.)
- For additional guidelines, aim to make the dough blocks approximately 5cm x 24 cm x 2.5cm. In other words, your dough blocks should both be twice as wide as they are tall. The length isn’t particularly important, but at the time of making this, my block was about 24cm. These two will be cut in half the entire length, then flip-flopped with alternating black and white sides. When you’re all said and done, the whole block will be about 5cm x 5cm, or 2″ x 2″, basically forming a cubit shape.
- Compress the block on all sides to ensure that the various dough pieces stick into one another. Return this block to the refrigerator for 30 more minutes until it’s solid.
- After your checkerboard block is fully assembled and refrigerated, cut them into quarter-inch slices and place on a baking sheet with parchment paper.
- Bake cookies for 10-12 minutes at 350 degrees. Let cookies cool on rack for two minutes.
For all the other delicious cookies in the game, please check out these recipes:
Recipe by Erik: Christmas Cookie Roundup!
Pokemon Pokepuffs: These delicious cupcakes you feed your adorable Pokemon in Pokemon X and Y look good enough to eat, and now you can!
This Recipe teaches you the process of mixing, baking, and decorating all kinds of Pokepuffs! This one is a bit more complex so the recipe won’t fit!
Check out the recipe here: Pokepuff Recipe by Cakeisnotalie
Enough Desserts! This next recipe is a tribute to everyone’s favorite King of the Koopas; Bowser!
” TRULY RECIPE FOR DISASTER! I AM THE MOST TALENTED COOK IN THE WORLD!”
Sogogi-gukbap: Bowser, originally called the Koopa King, was named after a spicy Korean dish; Gukbap, whose Japanese name was Kuppa. After learning to make this, you’ll surely breathe fire too!
Ingredients:
- About 1/3 pound of lean beef, such as beef eye round or brisket, fat trimmed off
- About 1/2 pound of moo (무) or daikon, cut into thin 1 inch squares
- A fist full of blanched napa cabbage (배추, about 2-3 large outer leaves) or baby napa cabbage, individual leaves cleaned (optional)
- 1 tablespoon of sesame oil
- 1-2 tablespoon of gochgaru (고추가루, red pepper powder)
- About 2 inch square of dashima* (다시마, dried kelp) also called konbu in Japanese (optional)
- 1/2 tablespoon of garlic, minced
- 2 tablespoon of gukganjang (국간장)
- 2 cups or a handful of soybean sprouts (kongnamul, 콩나물), rinsed in cold water
- 3 scallions, diagonally cut in the 1 inch pieces
- Salt and pepper to taste
Beef marinade:
- 1/2 tablespoon of garlic, minced
- 1/2 tablespoon of gukganjang (국간장) or soy sauce
- 1 tablespoon of sake or mirin
- A pinch of black pepper
- Soak the beef in a bowl of cold water for about 30 minutes. You can skip this stage but this helps get a cleaner broth taste.
- Bring about 6 cups of water to a boil with a pinch of salt.
- Blanch the napa cabbage leaves by placing them stem down first in the boiling water. When the leaves are soft, rinse them in cold water a few times. Drain the water and squeeze cooked cabbage leaves between your palms to take out the remaining water. This blanched cabbage leaves are called woogeoji (우거지).
- Cut the beef into bite size pieces and mix it with the beef marinade.
- Cut the moo into thin 1 inch squares.
- Heat a pot on medium-high heat, drizzle a tablespoon of sesame oil. Sauté the marinated meat for about a minute. Add the moo and sauté it with the meat for about another 3 minutes.
- Sprinkle 1-2 tablespoons of gochugaru. My husband doesn’t like it too spicy, so I used only 1 1/2 tablespoons of gochgaru. Stir for about another minute.
- Pour 6 cups of water and add the dashima and raise the heat to high. When the water boils, take out the dashima.
- Lower the heat to medium and let the soup simmer for at least 20 minutes.
- Cut the blanched cabbage a few times so it is easy to eat. I used baby napa cabbages and only had to cut it across once.
- Add the garlic, gukganjang, cabbage, soybean sprouts and scallions. Cover with a lid immediately. The soybean sprouts have to be cooked with the lid covered to prevent an unpleasant taste. You can also add a little more gochugaru and/or even some thinly cut hot peppers if you want it extra spicy.
- After about another 10 minutes, taste and add a pinch of black pepper and salt if needed. You can also use about a tablespoon of fish sauce to salt the soup if you like.
- Serve it in a Korean earthenware bowl, ttuckbaegi (뚝배기), with the rice on bottom and soup poured over. If you serve it this way, heat the bowl with the rice and soup on high heat once more until it’s bubbling. You can also serve the soup and rice separately.
For the full recipe with tips, pictures, and more, please go here:
Recipe By Gangnam Kitchen
There are many more but that’s all for now! Thank you for reading!
Toadstool Trivia 