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All Seeing. All Knowing. All News.
Volume 3 • Issue 2 • Page 9RhyDin - February 2008

Vandals!? In RhyDin!?

Rumor has it that a certain Lady Carpenter was not using her powers for good, oh no. Rumor has it that this Lady Carpenter was vandalizing property in the Red Dragon Inn and possibly even trying to steal this property! Onlookers? Did nothing to stop her. It's no wonder crime is so prevalent!

Three Is Sometimes A Crowd…

Lady Lavender and her man The Detective were seen having some heated words. It seemed to be over another girl too. Could Lavender be afraid of the Mack attack this girl could lay upon her man?

Spring Is Coming…

…and with the coming of Spring, love blooms anew! Outside the dueling rings the latest duelist cheerleader has been seen spending a lot of time with a very Fast™, retired dueling legend. She's often seen bringing him all sorts of goodies to eat, and they do say the way to a man's heart is through his stomach.

More Love! Is It Sickening Yet?

A certain blue eyed and blue skinned elf has been seen in the company of one of the Red Dragon Inn's newest employees quite a bit lately. The lady tenders who work there never seem to stay single for very long do they?

Diamond In The Rough?

A certain Diamond has apparently let their ego get the best of them as of late, and seems to have big changes and decrees in store for the dueling community — most of which has been met with opposition, even by their closest friends. Are they just a Diamond in the rough? Or nothing more than a Cubic Zirconia?

More Political Scandal!

There's a certain political candidate that's been accused of doing certain things with a certain englishwoman; things don't end there however. This certain political candidate has been seen a few times chatting it up with and being quite friendly towards this englishwoman's green haired friend. Innocent friendship? Is he simply insatiable? Isn't he a married man?

A Thin Line Between Love And Hate

It is said a thin line separates love and hate — this reporter is inclined to agree! A Leggy Fashionista who shall remain nameless was seen one night having a very heated argument with her elderly husband. There was shouting and cursing, and one source says they didn't even go home together! One might think this means another divorce lawyer was about to strike it rich in Rhydin, but the very next night? This duo was inseparable, connected mouth to mouth much to the disgust of others. Perhaps they should share their secret so the divorce rate in RhyDin can finally drop?

Recipe of the Month
February 2008!


Hello everyone. Welcome to another edition of my recipes. I want to thank Cadence Maycom for stepping in and putting together last months list. They were interesting. She was a true friend when I need one. From the bottom of my heart, I DO thank you! Cadence, your CPB Nirvana cake is included per request. (yes folks, I do take requests)

This month is the month of Lovers and in the food business that means lots of chocolate sales! One can spend a virtual fortune on this food item alone. While making some of these items might not be that much cheaper in some cases, it will always hold a higher sentimental value then the store purchased counterparts. Here are some easy recipes to help you spread that sentimental love you have for others. As always, Be Creative with them!

I hope you will all enjoy them… and to all of RhyDin and beyond, from the bottom of my heart,

Chocolate Peanut Butter Nirvana Cake

No-Stick Spray with flour
1 box Devil's Food Cake Mix
1 1/4 Cups water
1/2 cup vegetable oil
4 large eggs
1 (3.9 oz.) package instant chocolate pudding mix
1 (12 oz.) package semi-sweet chocolate morsels

1/2 cup whipped vanilla frosting
1/2 cup creamy peanut butter
1/4 tsp almond extract
1/2 cup milk
Chocolate curls or shavings to decorate


1. Heat oven to 350 degrees. Spray a 12 cup bundt cake pan with no-stick flour spray.

2. Combine cake mix, water, oil, eggs and pudding mix in large mixing bowl with electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate morsels. Pour batter into prepared pan.

3. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.

4. Beat frosting, peanut butter, almond extract and milk in medium bowl with electric mixer until well combined. Spoon icing over cooled cake. Garnish with chocolate shavings.

You can use chopped nuts to decorate either in place of or in combination with chocolate shavings. I like both! I found using a little more (1/2 tsp) almond extract is better. Try using different flavors with base frosting like Carmel or Cream Cheese. Peanut butter chips may also be used instead of or in combination with chocolate chips. Also, for those attempting to curb carbs/sugar, try using Sugar Free or Reduced Sugar pudding and/or cake mix.

Chocolate Pecan Toffee

1 Pound Real Butter
2 C Sugar
2 1/2 C Chopped Pecans
1 T Vinegar
6 Hershey Bars (optional)


1. Melt butter. Add sugar, 1 1/2 cups nuts and vinegar. Boil over medium heat, stirring constantly until candy reaches 300 degrees. Candy will be dark with streaks.

2. Pour into 2 (8x8) pans greased with cooking spray. Lay Hershey bars on top while hot (if desired). Sprinkle with remaining nuts. Let cool, turn out of pans and break apart.

Chocolate Covered Cherries

8 tablespoons melted butter
6 tablespoons corn syrup
1 14 0z sweetened condensed milk
1 teaspoon vanilla extract
3 lbs confectioners sugar
3 10 oz jars of maraschino cherries
2 cups semi-sweet chocolate chips
1/2 tablespoon shortening


1. In a large mixing bowl, combine butter, corn syrup sweetened condensed milk, vanilla, and sugar. Knead dough, and form it into balls with a cherry wrapped in the middle. The balls should be approximately the size of walnuts. Place balls in the freezer to chill.

2. In a double boiler, melt chocolate chips and shortening together. Dip the cooled balls in the chocolate, let cool on parchment paper.

Chocolate Pancakes

1/4 cup all-purpose flour
2 tbsp sugar
1 1/2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking powder
Pinch of salt
1 large egg white
1/4 cup skim milk
1 teaspoon canola oil
1/4 teaspoon vanilla extract

1/2 pint nonfat vanilla frozen yogurt
1/3 cup Chocolate-Raspberry Sauce (See Recipe Below)
1/2 cup fresh raspberries


1. Stir together flour, sugar, cocoa, baking powder and salt in a medium bowl. Whisk together egg white, milk, oil and vanilla in a small bowl. Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour.

2. Spray a large nonstick skillet with nonstick cooking spray and place over medium-low heat. Make 3 to 4 pancakes, using about 1 1/2 tablespoons of batter per pancake, in the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes over and cook until the underside is browned, about 15 seconds. Repeat with the remaining batter.

3. Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate-Raspberry Sauce (see recipe below). Garnish with raspberries.

Note: Try using chopped bananas instead of raspberry, and regular chocolate sauce. Or use cranberries and a chocolate orange sauce. You can even try putting pecans in the pancake batter and top with Carmel and/or chocolate sauce. There are many ways to try.

Chocolate-Raspberry Sauce

1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon arrowroot (or cornstarch)
1/4 cup water
3 tablespoons seedless raspberry jam
2 teaspoons framboise (optional)


1. Whisk together sugar, cocoa and arrowroot (or cornstarch) in a small saucepan. Gradually whisk in water and jam.

2. Bring to a simmer over medium heat, whisking constantly. Remove from the heat and stir in framboise, if using. Let cool slightly.

Mexican Chocolate Sauce

Ingredients: 1/4 cup unsweetened cocoa powder
1/2 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/2 cup orange juice
1 teaspoon freshly grated orange zest
1 cup chocolate syrup


1. Stir together cocoa, cornstarch and cinnamon in a small saucepan. Whisk in orange juice and zest and stir over medium-low heat until simmering and thickened.

2. Add chocolate syrup and stir until the sauce is heated through. Serve warm.

Note: try serving on top of different ice cream flavors… vanilla, french vanilla, cinnamon, Carmel, chocolates, etc… Try drizzling over cakes or pies… or… my favorite… Finger painting anyone?

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