Some requested a recipe for the Old Gateau! It’s a simple recipe, but… in my humble godly opinion, rather boring. So, I adapted an alternative recipe to keep that distinctive Old Gateau flavor with some gourmet flair! It should also be considerably tastier.
This recipe is for Champion-level bakers, but if you’re looking for a challenge (as most young trainers are) try it out! Everyone improves with practice.
Click the READ MORE for the recipe.
Unless you live in Slateport, Verdanturf, Fallarbor, or Lillycove, chances are you don’t have easy access to Berry Blending machines. These machines specially prepare berries into delicious supplemental blocks for your Pokemon to enjoy. However, there’s no rule against enjoying a tasty, healthy Pokeblock yourself, with absolutely zero added sugar. Making them at home is a bit more hands-on than hitting a button with your friends. Here’s the handmade recipe for everyone to try!
- 1 cup mixed berries (plain Pecha blocks are my personal favorite (1 cup strawberries))
- 1/4 cup water
- 1/2 cup applesauce
- 1/2 cup fruit juice (apple, cranberry, blueberry, anything to your liking!)
- 2 envelopes gelatin (1 envelope = 2 1/2 tsp = 5 tsp gelatin)
In a small saucepan over medium heat, combine the berries and water. Bring the mix to a boil and cook until the berries are soft. Should take about 5 minutes! Transfer the berries to a blender (or use an immersion blender) to puree the berries until smooth. Return berries to pot. Add the applesauce and return the mix to a boil, then remove from heat, cover and set aside.
In a large bowl, sprinkle gelatin over your choice of fruit juice and let it stand for one minute. Add the hot fruit mixture and stir until the gelatin completely dissolves (3-5 minutes).
Pour the berry mix into 8 x 8 inch glass or ceramic baking dish (or into cute molds). Refrigerate the mix about 3 hours. Finally, cut the mix into blocks, and enjoy!
(DISCLAIMER: eating Pokeblocks will not make you more cute, cool, tough, smart, or beautiful)
(Note: lava cookies, by definition, are not cookies at all. They are much more like crackers than cookies, though they have a nice sweet hint!)
- 1 1/4 cup all-purpose flour
-1 1/4 cup mochiko (sweet rice flour)*
- 2 tbs sugar
- 2 tbs toasted sesame seeds
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup of water
- additional flour for dusting surfaces
- oil for deep frying or lightly greased cookie sheets
- sheet of nori*
In a food processor, combine the dry ingedients (the first 7 above). Add the water slowly until the dough becomes a firm ball. You might not need to use the whole cup. Wrap the dough in plastic wrap and refrigerate for about 3 hours, until the dough has firmed slightly for rolling. This also cuts back on stickiness.
Roll out the dough to about 1/2 inch thickness on a lightly floured surface. Also dust your dough cutter with flour to prevent the dough from sticking. Cut circles of dough and reroll as necessary until all dough is cut. Waste not, want not! Cut small, 3x1 inches of nori carefully and lay them over the dough however you want. In Lavaridge town, they fold the nori over the edge of the cookies like rice balls.
To deep fry the dough: heat oil to 375°F and deep-fry a few circles at a time, removing when golden. Drain. The dough will puff up beautifully as it fries. Or: bake the dough on lightly greased cookie sheets. Bake in a preheated 350°F oven for 10 to 15 minutes, until they turn light brown. Remove and cool. The baked dough circles will not puff up as much as the deep fried ones, and they will be much crunchier.
Serve immediately, and enjoy. I recommend a piping hot cup of green tea!
*not surprisingly, most people can’t just pick up these ingredients at any old grocery store. Check your local listings for a world market or Asian market, they’ll likely carry these ingredients.
Someone called for recipes with Bluk berries in them. Here’s a nice Poffin that goes well in any weather! In the summer, serve with iced tea with lemon. In fall and winter, serve with a cup of your favorite hot tea.
- 3 cups all-purpose flour
- 1/3 cup white sugar
- 2 1/2 tsp baking soda
- 3/4 cup butter
- 1 cup buttermilk
- 1 cup fresh Bluk berries
Preheat your oven to 400 degrees. Sift all the dry ingredients in a large bowl. Cut in the butter, pour in buttermilk, and add the Bluk berries. Knead the poffin dough and form dough into 4-inch balls. Place the poffin dough on a lightly greased cookie sheet. * Bake for 15-20 minutes. Remove to cool, and eat them while their still warm!
*at this point, you can dip the tops of the doughballs in pressed oats, my personal preference!
A follower asked me if I had any Halloween-ish Poffin recipes. Well, the answer is yes and no. I have a seasonal poffin recipe for autumn, but with the right decorations, you can make it as Halloween-y as you want.
Garnish with plastic Spinarak or Zubat, glaze them in the shape of spiderwebs, just have fun!
- 2 cups all-purpose flour (9 oz) — spoon and sweep carefully!
- 7 tablespoons white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 6 tablespoons cold butter
- 1/2 cup canned pumkin berry preserves
- 3 tablespoons half-and-half Moomoo cream
- 1 large Pidgeot egg
- 1 cup powdered sugar plus another 1 tablespoon powdered sugar
- 2 tablespoons milk
Alternatively, try a Spiced Icing
- 2 tablespoons melted butter
- 1 cup powdered sugar
- 2 tablespoons Moomoo milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ginger
-1 pinch ground cloves
Preheat your oven to 425 degrees F.
Combine flour, sugar, baking powder, salt, and spices in a large bowl or in bowl of food processor. Cut your butter into the dry ingredients until mixture is crumbly.
Whisk pumkin, half and half, and egg together in a mixing bowl. Pour the dry ingredients into the pumkin mixture and shape into a ball.
Pat out the poffin dough onto a lightly floured surface and form it into a 1-inch thick 9×3 inch rectangle. Use a large knife or a round cutter to slice the dough and shape them gently with your hands. Don’t roll them in your palm! They can be flat. You should have 6 large pieces of dough.
Bake for 14–16 minutes. The poffins should begin to turn light brown and develop a nice texture. Place them on wire rack to cool.
To make the Glaze: Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone. This should give you more than enough glaze!
To make the Spiced Glaze: Melt the butter in bowl. Gradually add the sugar and stir until moistened with butter. Add the milk and stir to get a good drizzling consistency. Stir in the spices. Drizzle whichever icing you choose over the finished poffins.
Enjoy! Happy Halloween!
Honestly, anyone with a curious mind and an empty stomach can cook or bake! I was able to procure a copy of Chef Dunsparce’s “Big Book O’ Berries” which is chock full of great recipes for any berry lover, so I’ll share one of my favorites with you!
Shortbread and Oran Zest Cookies
What you’ll need:
- 1 1/2 cups of unsalted Moomoo butter, room temperature
- 1 1/3 cups sugar (I use brown, but any sugar works!)
- A little less than 2 teaspoons salt
- 3 Unfezant egg yolks
- 2 Tablespoons (yes, tablespoons) of vanilla extract
- The zest from one oran berry (or an orange if you can’t find an oran berry!)
- 3 3/4 cups all-purpose flour
- Parchment or wax paper (foil works too)
Preparation (set oven at 325°):
- Using a zester, zest the oran berry. Chop zest until fine.
- In a mixing bowl combine the butter, sugar, and salt. Blend on medium speed until blended (~2 minutes, longer if you don’t have a kitchenaid).
- Separate the yolks from the eggs. Add each yolk one at a time to the butter mixture, mixing until incorporated. Add the vanilla extract and the oran zest. Make sure to scrape down the sides!
- Turn the mixer off, add some of the flour (~1/3 of the whole amount). Mix until completely incorporated. Repeat this step for each of the next 2/3rds of the flour.
- Remove dough and put on parchment paper. Roll dough out until around 1/2 inch thickness. Cut ~2.5”x1” rectangle-shaped cookies.
- Put cookies on a parchment-lined cookie tray and poke fork-holes into them like so. Then plop them in the oven for 15-20 mintues or until golden brown! This recipe makes a LOT of cookies so don’t be surprised if you make 4 batches.
- Let sit for a night, they taste like heaven the next day!
The butter melts when you handle the dough too much, so don’t worry if your dough starts to get melty. If you find that your dough is becoming unreasonable, stick it into the fridge for 30 minutes. It’ll be good as new!
Another great recipe, this time from Treecko!
These poffins are tricky to get right… but they’re absolutely delicious when they come out perfect!
- 2 cups bread flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, chilled
- 3/4 cup Exeggutor milk*
- 1/4 cup Beedrill honey
- 1 egg, beaten
- 1 (8 ounce) can crushed and drained Pinap berries**
- 1 Oran berry, zested***
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles meal.
In a small bowl, mix Exeggutor milk, Beedrill honey, and egg. Stir into the flour mixture. Fold in the Pinap berries and Oran zest. Divide the mixture into 12 rounded poffins, and arrange in a single layer on a medium ungreased baking sheet.
Bake 15 to 20 minutes in the preheated oven, until golden brown.
You can top these with a delicious Oran glaze or some honey with butter!
For a more tart treat, mix powdered sugar with lemon juice and drizzle over the poffin as a glaze.
FOR THOSE ALLERGIC TO PINEAPPLE:
Lots of people have pineapple allergies. You can substitute the pineapple for canned peaches. Run the peaches through a food processor. If you don’t like peaches, oranges work too and they go perfectly with the orange zest. Of course, then you have orange poffins, not pineapple poffins!
dirtyjoestacoshack said: I like spicy foods. What would be a good recipe for, say, a Cheri Berry Poffin?
Ooh, that’s a challenge. I have such a sweet-tooth myself, so this could be tricky, but I’ll give it a shot.
CHERI BERRY POFFINS
- 2 cups self-rising flour
- 1 tsp baking powder
- pinch of salt
- 1/3 cup butter, cut into small pieces
- 2/3 cup milk
- 1 cup Cheri berries*
- 1 tsp paprika
- 1 tsp yellow mustard
*Out of Cheri berries? Substitute for dried currants or dried cherries.
Heat oven to 425 Degrees Fahrenheit. Soften the butter just a bit, don’t melt it! Measure out the ingredients. Lightly grease a cookie sheet
In a large bowl, sift together the flour, salt, baking powder, and paprika. Add the butter pieces and mash together with your hands until the the mixture turns mealy. Stir in the mustard and berries, then add the milk to form a soft dough. Knead lightly.
On a lightly floured surface, pat the poffin dough to about 3/4 inch. Using a knife or sharp straight edge, cut off the dough and shape lightly. Place them on the greased cookie sheet and bake for 10-15 minutes or until golden brown.
Enjoy! I hope they come out well to suit your spicy tastes.
Thick Pecha Poffin Recipe
This makes a thicker, less sweet, more traditional poffin than my personal recipe.
2 3/4 cups flour
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup butter
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
10 Pecha berries, stems removed and chopped*
*Substitute for 2 large peaches, peeled and chopped, about 1 cup
- Preheat your oven to 400 degrees.
- In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Using two knives or a pastry blender (or using hooves like mine if you are so gifted) to cut in the butter until the mixture is coarse but moist.
- Combine the buttermilk, egg, and vanilla in a small bowl and mix it into the flour mixture until combined.
- Add the chopped Pecha berries carefully
- Lightly flour an available surface and knead the dough 5-6 times
- Pat the poffin dough flat until it is about 3/4 inch thick all around
- Cut off pieces of the dough and shape them slightly (don’t roll it into a ball, shape lightly)
- Place the poffins on a baking sheet
- Bake at 400 degrees for 20-25 minutes or until golden brown
These poffins can also be garnished with Pecha berries (or peach slices) and frosting but are very good plan. Or dusted with powdered sugar. The sweeter the better for Arceus here!