This month’s review is ‘The Land Behind’ by Brick BRKer (AKA Neil Williams). While this was first published on ‘Chip Bit Sid’, after listening to it plenty of times, I decided to expand my review and include two more tracks. ‘The Land Behind’ is Brick BRKer’s 2nd release, created on LSDJ v6.8.2. According to Brick BRKer, ‘The Land Behind’ is a collection of tracks written over a period of 5 years. They are a record of growth, change and graduation in the Ozark mountains. Being someone who used to live in the countryside, I welcomed the approach from Brick BRKer. I enjoy constantly remembering memories through England’s Northern greenery. So without further ado, here are just a few tracks that I absolutely loved.
Chiptune is not a place for the lazy man, with people all across the world creating astounding beats, either through retro hardware or invoking their love for nostalgia through modern equipment. Unfortunately due to the pit of music we all start in, the majority of all these songs sadly remain silent with only a handful of people listening to their glory. So because of this, I decided to start a Soundcloud group. A little vault where people can upload their hidden gems. From there, I select four awesome tunes that you wouldn’t normally hear.
Welcome to the sunny June edition of Stokin’ the Forge ChipWINners! This month it is my distinct pleasure to present you with the chill-chip contained on LoneMoon’s latest album, ‘photographs’. As a whole, the music rolls across the ear soothingly, warmly encouraging a listener to kick back and let their troubles melt away. It pairs sublimely with anything that involves pretending the rest of the world doesn’t exist. Join me on the other side of the fold and we’ll dive into my favorite tracks.
Can you hear those sleigh bells a jingling ChipWINners? Perhaps a ring-ting-tingling too? For those of us in the northern hemisphere, winter has begun to make its full force known.
Yup. All that Winter.
As fond as I am of a seasonal excuse to curl up inside with good video games, ancestral quilts, and a hot cup of coffee, the charm of ice and snow wears off quickly. As such, when King Keytan’s latest release dropped into my lap in late November, the idea of ‘Summer Forever‘ was a serious temptation.
Let me begin by cutting straight to the point. If you’ve not had much experience in the wide world of bourbon whiskey, I have one singular piece of advice for you. Find your most reputable liquor proprietor, politely ask an employee, “Excuse me, can you recommend a good bourbon for someone who is just starting to explore?
and prepare your mind for an educational conversation.
Greetings Chipkids and Baking Enthusiasts! Now, every once and a while I get antsy for something new in the kitchen. Every once and a while, I like to challenge myself. Every once and a while… my kitchen explodes:
“What happened, Mama? What did you do to your kitchen!” Well, my dears, let me tell you a little story about…
8 oz of Mini Marshmallows
2 Tbsp of water
1/2 tsp of vanilla
1 lb of powdered sugar (about 4 Cups)
Box of cake mix
Capacity to tolerate messiness
I wanted to make picture perfect mushroom caps so I decided to finally dive in and try that one thing that has always intimidated me in the kitchen: fondant. It was an…. interesting experience. It was also successful!
To make the fondant:
Start by putting your marshmallows
in a large bowl and then microwaving them for 30 – 60 seconds. This puffs them up and gets them melty.
Stir the marshmallows until they are smooth and then slowly add your water and vanilla, they will change consistency quite a bit! MAGIC!
Gradually beat in 3/4 of your powdered sugar. It was all well and good for me up until this step. Toward the end of your additions, the mixture will get VERY stiff. I think I ruined the alignment on my electric mixer.
[Picture removed out of respect for the Mixer that left us too soon.]
This is where it gets sticky. Use the butter to coat your hands. COAT YOUR HANDS. You will need it!
Cover the surface of your dough with a bit of your reserved powdered sugar. Use your buttery hand to scoop up the sticky mess in your bowl and fold it over the powdered sugar. Press down to mix it in. Repeat this process until your dough is mold-able and much less sticky. DON’T BE AFRAID TO RE-BUTTER YOUR HAND AT THIS STAGE.
Cover a flat kitchen surface with a generous amount of powdered sugar and turn your not-quite-fondant out onto it.
Sprinkle the surface of the fondant with powdered sugar and continue to kneed it for 5 – 10 minutes, using more powdered sugar as needed to keep it from sticking to your hands or the surface. It will become smooth and soft. When it is no longer sticky, you’re done!
Wrap it in cling wrap and let it set in the fridge over night.
Day 2 starts simply.
Take your fondant out of the fridge so that it can come to room temperature.
While the fondant is warming up, prepare your boxed cake mix as cupcakes according to the package directions. Most common cake mix requires 2 or 3 eggs, and some oil and water.
Line your cupcake pan with papers and fill up with the cupcake batter.
Bake according to the package.
When the cupcakes are cool, place a large dollop of frosting on top. This will support your fondant mushroom cap!
Sprinkle more powdered sugar on a flat kitchen surface. Kneed your fondant until it is soft and pliable. Then, using a rolling pin, roll out your fondant until it is about 3/8 of an inch thick.
Using a small plate (I actually used the lid to my frosting!), trace circles into the fondant to place over your cupcake.
Smooth and shape the fondant into a mushroom cap shape as you place it on top of the cupcake. Trim any excess with kitchen scissors.
When all of your cupcakes are covered. Melt some butter in a shallow dish (about a Tbsp) and add your food coloring. Create any kid of mushroom you’d like! I went with One Ups, so I chose green.
Using a small paintbrush, you can color on your mushroom spots using your butter-paint!
Allow your paint to dry and you have your Mario Mushrooms! If you’re feeling extra industrious, you can color and tape mushroom faces to your cupcake papers.
And that concludes my crazy experiment! Delicious!
Happy eating, all! And remember: Chip Mama loves ya! <3