Episode 45: Laxus and the Secret Funnel!!! Is Out!!!

Episode 45: Laxus and the Secret Funnel!!!

Episode 45 is up, below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” and the recipe from “Cooking with Elfman.”

Episode 45 Click to download directly
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YouTube Video

Charle’s Magical Education

Cooking with Elfman

Chu Jelly

Ingredients

3 cups Fruit Juice (I used Passionfruit but any juice will do, Apple will make it more transparent)

1 cup Tonic Water (regular water can substituted if you don’t want the bitterness, but tonic water will make the jelly glow in a black light!)

Food Dyes (the colors of the Chu Jelly you want to emulate)

4 packets Gelatin

Honey or other sweetener (optional)

A glass pitcher or funnel

Directions

Make sure you have all your ingredients ready and accessible, because we are working with hot liquid and time-senstive gelatin. Bring your juice and tonic water to a boil. If you are adding sweetener to the mix to mask the tonic taste, add it as it boils. After the liquid has reached a boil, SLOWLY stir in the gelatin with a wooden spoon, careful not to add too much at once or it may clump. Pour the liquid into the pitcher. Add the liquid from the pitcher to your bottles. If you are using a funnel, funnel the liquid directly into your bottles. Add a few drops of the food coloring you want for that particular bottle into the liquid, and stir until the color is consistent throughout the bottle. Once the bottles look right, refrigerate them for about two hours or until the jelly has become a more jelly-like texture. Your can eat your jelly with a spoon, or you can stir the jelly up, add a small amount of additional juice, and drink it like Link. Also, no one tells you in the game, but Chu Jelly tastes totally great with whipped cream. Whip yourself up some Lon Lon cream and put it on top!

1 Up Cupcakes

Ingredients
8 ounces white chocolate, chopped
3/4 cup unsalted butter, room temperature
1 3/4 cups all purpose flour
1 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

3 large egg whites

1/2 cup canned coconut milk
1 tablespoon vanilla extract
1 16oz container pre-made frosting or 16 ounces of home-made frosting
White chocolate buttons
Directions
Preheat oven to 325°F. Line three 6-cup muffin pans with cupcake liners. If you don’t have an official double boiler, suspend a metal or heat-proof bowl across the top of a pan with a little simmering water in the pan. Make sure the bottom of the bowl or pan doesn’t come in contact with the water below. Put the white chocolate in the bowl and stir until melted and smooth. Mix the flour, baking powder, and salt in an average-sized mixing bowl. Beat the sugar, butter, and vanilla in large bowl with an electric mixer. Add the hot white chocolate to the butter and sugar; stir until blended. Add 1/3 of the flour mixture and then 1/3 of the coconut milk, and stir. Repeat until everything is thoroughly mixed. Whip the egg whites in a bowl. Fold the egg white mixture lightly into the batter. Divide the batter evenly among the muffin cups. Bake for about twenty minutes or until you can stick a fork in it and it comes out clean. Let cool. Put the frosting into yet another bowl and start adding your food coloring to it. Add a little bit at a time and stir in. Keep adding until you get the desired color. You’ll probably need a lot. Spread the frosting on to the top of the cupcakes and smooth out evenly. Place the white chocolate buttons in the frosting to your aesthetic preference and enjoy!

Reedus’ Gallery

Check out this episode

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