lilia evandrel.
blossom ・ she/her ・ 28 ・cst ・ dynamis ・ golem
regulations
001 21+
This is a requirement. Due to the nature of some roleplay themes and content, this space is reserved for individuals 21 years and older. Mature themes, including violence, strong language, and adult content, may be involved in certain roleplays. Please respect this age restriction, as it ensures a comfortable and appropriate environment for all participants. 002 Respect Boundaries
Always be mindful of both in-character and out-of-character boundaries. If something makes either of us uncomfortable, it’s important to address it respectfully. We can discuss limits beforehand, and please be aware that things may change over time. Communication is key to ensuring a positive experience for both players. 003 God-Modding or Power Gaming
Do not control another player’s character or dictate their actions, reactions, or emotions without their consent. Everyone's character has autonomy and should be allowed to make their own choices, even if they differ from what you expect. Let’s ensure that our roleplay is collaborative and respectful of each other’s characters.
004 Grammar & Pacing
Clear, coherent writing makes role play more enjoyable for everyone involved. While mistakes happen, please strive for good grammar and sentence structure. I value detail and effort, but I also understand if you’re unable to reply right away. Just let me know if you're busy and need time—role play is meant to be fun, not rushed. 005 Patience & Communication
We all have lives outside of roleplay, so please be patient if responses are delayed. If you need to take a break or step away for any reason, just communicate that. I value open communication about pacing, availability, and preferences to ensure we’re both enjoying the experience. 006 Discrimination & Toxicity
Respect is non-negotiable. Any form of discrimination, harassment, or toxic behavior—whether based on race, gender, sexuality, or anything else—will not be tolerated. Roleplay should be a safe and inclusive space for everyone. Let’s foster a positive, supportive environment where everyone can enjoy the stories we create.
007 IC =/= OOC
It’s important to distinguish between in-character (IC) actions and out-of-character (OOC) discussions. Please mark when you’re switching between the two, and remember that what happens IC should not be taken personally OOC. Similarly, let’s avoid letting OOC conflicts affect the roleplay or the characters we create. 008 Consent
Consent is crucial in all aspects of roleplay, whether it's related to plot direction, character interactions, or mature content. Always check in with your roleplay partner before introducing sensitive topics or actions, and respect their responses. Consent should be ongoing, and both players should feel comfortable with the direction the story takes. 009 Keep it Fun
Above all, roleplay is meant to be an enjoyable experience for everyone involved. While the story may have moments of tension, conflict, or deep emotional exploration, it's important to remember that the overarching goal is shared enjoyment. If things feel too heavy or if you're ever unsure of where to go next, don’t hesitate to lighten the mood or introduce something playful.
notes
001 Character Consistency
It’s essential that your character stays true to their core personality, background, and motivations, even as they experience growth or change. While development is a natural part of a story, it should feel organic and reflective of your character’s established traits. This consistency helps keep the narrative grounded and allows the world to evolve in a way that makes sense for both your character and the plot. 002 Engagement in the World
I greatly value characters who interact with their surroundings and the people in it. Whether it’s noting the details of the environment, reacting to the actions of other characters, or having your decisions influenced by the world around you, the more your character is fully engaged, the richer and more immersive the roleplay becomes. This also helps in building a deeper connection to the story and everyone involved.
003 Emotional Depth
Characters with emotional complexity are a huge draw for me. Showing vulnerability, fear, hope, regret, and ambition gives characters layers that make them feel more real. I enjoy exploring how your character’s emotions evolve through experiences, relationships, and challenges. Letting these emotions guide your choices helps add depth to your character’s arc and makes every interaction more impactful. 004 Collaborative Storytelling
Roleplay with me is about the shared experience of storytelling. I love it when both characters and players contribute equally to the unfolding narrative, plot twists, and world-building. It’s not just about one character’s growth but about both of us helping shape the direction of the story. I enjoy working together to create a dynamic plot where our choices impact the direction of the narrative, creating a more immersive and collaborative experience.
template by poohsources
dossier
. BASICS .
full name.
☾ lilia briar evandrel
also known as.
☾ lily, l. thorne
date of birth.
☾ 18th sun of the 3rd umbral moon
age.
☾ 22 summersgender.
☾ female
pronouns.
☾ she/her
orientation.
☾ heterosexualoccupation.
☾ author
☾ owner of the enchanted inkpotspecies.
☾ miqo'te
. BACKGROUND .
birthplace.
☾ old sharlayan
current home.
☾ havenwood
clan.
☾ keeper of the moon
language(s).
☾ common tongue › fluent
☾ reading › fluent
☾ writing › fluentparents.
☾ sami › mother
☾ naoh'li › father
siblings.
☾ isolde › sister
☾ caius › brothersignificant other.
☾ gazardiel elwood › fiance
children.
☾ no children
pet(s).
☾ pippin › corgi
. APPEARANCE .
voice claim.
☾ emma watsonhair.
☾ ash blonde
eyes.
☾ blue
height.
☾ 4 fulms 10 ilms
build.
☾ lithedominant hand.
☾ left
piercings.
☾ ears
tattoos.
☾ crescent moon
other remarkable features.
☾ freckles all over
style.
☾ academia
☾ modern
. PERSONALITY .
positive traits.
☾ graceful & proper
☾ creative & imaginative
☾ intuitive & wise
☾ gentle but fierce
negative traits.
☾ reserved
☾ prone to overthinking
☾ sensitive to criticism
☾ low self-confidencelikes.
☾ fairy tales and folklore
☾ writing by candlelight
☾ hand-stitched emboridery
dislike.
☾ loud, crowded spaces
☾ smudges on fresh art
☾ rough, scratchy clothing
fears & phobias.
☾ losing her creativity
☾ being overlooked
☾ losing pippin
biography
. roots and wings .
Lilia's story begins in Old Sharlayan, where knowledge was the heart of everyday life. Her mother ran a potion shoppe, always busy crafting remedies and tending to customers in need of her expertise. Lilia grew up surrounded by books, alchemical ingredients, and the quiet hum of scholarly pursuit, yet she never quite found herself drawn to the same path.Her eldest sibling, Isolde, followed closely in their mother’s footsteps, becoming a skilled chirurgeon and dedicating herself to the study of apothecary abroad. Their brother, Caius, pursued his own ambitions, traveling to study advanced magic and technology. Though she admired them both, Lilia always felt that her own future lay elsewhere— somewhere beyond the structured expectations of academia.Rather than pursuing formal studies at the Studium, Lilia instead moved out of her mother’s house into a small apartment meant for upcoming scholars. The space was modest, tucked among the towering libraries and bustling lecture halls, yet it was hers— a quiet retreat where she could shape her own path. Still, life in the city could feel lonely at times, and so she found comfort in a companion of her own: Pippin, a lively corgi with an endless supply of energy and affection. With his boundless enthusiasm and cheerful presence, he quickly became Lilia’s steadfast friend, filling her quiet home with warmth.Even as she built a life for herself within the city, Lilia’s dreams extended beyond its walls. She spent her days working as a novelist and saving every gil she could, with a vision of one day opening a bookstore café. In her quiet moments, she found solace in simple joys— crocheting, knitting, and sewing her own clothes, sketching and painting whenever inspiration struck. Flowers remained her favorite muse, their fleeting beauty a reminder of the world’s quiet wonders. Some evenings, you might find her nestled among blooms, quill and notebook in hand, with Pippin curled up beside her, or lost in the pages of a book, dreaming of the future she was slowly, but surely, creating.
. a faded spark .
Lilia’s introduction to magic came at a young age, though not through grand displays of arcane mastery. In a household steeped in alchemy and potion-making, magic was simply another tool— practical, measured, and bound by the careful precision of her mother and sister’s craft. Their spells were subtle enhancements, woven into remedies and tinctures, meant to soothe ailments or fortify the body. While she learned the basics— mostly manipulations and enchantments— her family’s magic never strayed far from the world of potions and pragmatic solutions.Yet Lilia longed for something more. She found herself drawn to tomes of theoretical magic, poring over texts that spoke of raw energy, of forces untethered to mortar and pestle. She wanted to cast spells that crackled with power, to uncover mysteries buried deep in the arcane. But the deeper she delved, the more she realized that magic, at least as she understood it, was not as boundless as she had hoped. The structured theories, the rigid formulas— it all felt more like an academic exercise than the discovery of something truly extraordinary.Over time, her passion dimmed. Magic, once a thrilling pursuit, became another routine. She still used it, of course— turning pages with a flick of her fingers, warming her tea without a flame— but the wonder had faded. It wasn’t failure that turned her away, nor was it lack of talent. It was disappointment. Magic had felt like a door to something greater, but instead, it had led her down the same well-trodden paths of study and practice that surrounded her in Sharlayan. Eventually, she stopped reaching for it entirely.For a while, she drifted, uncertain of what she was meant to do. The books that once excited her remained untouched, the notes she had taken gathering dust. She focused on other things— work, hobbies, the quiet simplicity of daily life— but the absence of magic left a hollow space she couldn't quite fill.It wasn’t until she met Gazardiel that something shifted. Their meeting had been unexpected, an abrupt detour in the
path she had settled into. He was unlike the scholars and academics she had known in Sharlayan. His approach to magic defied the structure she had grown accustomed to, unrestrained by the rigid lessons she had abandoned. He worked with forces that felt raw and untamed, wielding them as naturally as breathing.Drawn to that difference, Lilia followed him to Havenwood. Outside the structured walls of academia, beyond the expectations of her upbringing, magic began to feel different. It was no longer just theory or routine but something alive, something with weight and presence. Under his guidance, she was pushed to see magic in ways she hadn’t before— not as a set of rules to follow, but as something fluid, something she could shape.And for the first time in years, it no longer felt like a lost dream— it was something within reach again.. a place to call home .
Lilia never imagined herself settling down— not truly. She had spent much of her life searching for something, always looking ahead to the next chapter, the next possibility. But somewhere between the quiet moments in Havenwood and the challenges that shaped her, she found a place where she belonged. What started as a journey to rekindle her magic became something much greater, and Havenwood became her home.Now, as a member of the village council, she has taken on a new role ensuring Havenwood thrives, protecting the place and people she has come to love. She has found purpose in the ebb and flow of village life, in the shared victories and struggles of a community that has become her own.She resides in a cozy cottage with Gazardiel and Pippin, where magic hums through the walls, and the scent of herbs and parchment linger in the air. The sound of Pippin’s cheerful paws against the wooden floors is a constant comfort. It is a life she once might have never expected, a future she wouldn’t have thought to dream of— but it is hers, and she wouldn’t trade it for anything.
hooks
. a touch of magic .
Lilia’s subtle magic is used to bring beauty to life’s little moments. Perhaps you’ve noticed her coaxing a flower to bloom or lighting a room with a flick of her fingers. Does her gentle magic intrigue you?
. a bond with pippin .
Lilia’s puppy companion, Pippin, is more than just a pet; their bond is unspoken yet deep. Are you curious about their connection, or do you share a similar bond with an animal companion of your own?
. a pastel world .
Lilia has a love for all things soft and colorful. Perhaps you’ve seen her journaling, sketching designs, or simply appreciating a pastel sunset. Do you share her love for life’s delicate beauty?
. an unexpected encounter .
Maybe you stumble upon her and Pippin in a quiet moment, a fleeting chance to meet someone who sees the world a little differently. Will you take the opportunity to connect?
. unfinished creations .
Lilia’s art is always half-finished, but somehow, it still tells a story. Have you come across one of her incomplete paintings or sculptures? What happens when you become part of the story she’s only begun?
. soft spoken creator .
Lilia speaks in soft, measured tones, her voice almost as gentle as the magic she wields. When you meet her, does her calm demeanor draw you in, or do you find her reserved nature a bit mysterious?
plots
. the power of words .
Lilia has always been an artist with her words—whether through her writing, her designs, or the quiet magic she subtly weaves into everyday life. But what happens when one day, the stories and ideas she expresses in her writing unexpectedly begin to manifest in the real world?It starts innocently enough: a story she writes about a delicate flower blooming in the winter appears outside her window, or a phrase about a bird taking flight seems to come true when one suddenly performs an extraordinary act. But soon, the words Lilia speaks or writes begin to take on a life of their own—creating creatures, forming unintentional events, and changing the world around her.At first, Lilia is entranced by the idea that her creativity has such power, but she soon realizes that not all of the manifestations are as harmless as a glowing sunset or a blooming flower. Some creations may be beautiful but uncontrollable, or even dangerous, forcing Lilia to confront the darker side of her power.
. the hidden garden .
While exploring a quiet, forgotten corner of the world, Lilia discovers a hidden door leading to an otherworldly garden, untouched by time. Inside, she finds enchanted plants with powerful magic—some healing, others dangerous—and creatures that seem to whisper ancient secrets. The garden feels alive, and Lilia quickly realizes she shares a deep, inexplicable bond with it.But she’s not the only one drawn to its beauty. Others, some with darker motives, seek the garden's power to control or exploit its magic. As Lilia uncovers its secrets, she learns her connection to the garden may be more significant than she thought, tied to a forgotten legacy or a deeper magical force.As she becomes entangled in the garden’s mysteries, Lilia must choose whether to protect it from those who wish to exploit its power or leave it behind before the dark forces threatening it destroy everything. Will she embrace her role in the garden’s fate or walk away, knowing the risks?
. the enchanted scarf .
Lilia, in her usual laid-back way, seeks out a quiet moment in a quaint little shop tucked away in a corner of the town. She’s drawn to a basket of unusual yarns, one of which seems to shimmer faintly under the light. Curious, she buys it, drawn in by its softness and the slight hum of magic it gives off. Back at home, she begins knitting the yarn into a simple scarf, not expecting anything out of the ordinary. However, as she weaves each stitch, she unknowingly infuses the scarf with fragments of her life: memories, emotions, and desires.Each time she adds a new row, the scarf reacts—changing color, pattern, and texture to reflect the moods and events she’s experiencing. What starts as a relaxing, seemingly innocent hobby soon spirals into something more intimate and profound, as the scarf begins to show her more than she bargained for: her deepest thoughts and the hidden parts of herself she might not be ready to face.Should she finish the scarf? Or should she unravel it completely?
gallery
stories.
. a glimmer in the grass .
On a quiet evening by the creek, six-year-old Lilia discovers something magical—a tiny glowing light that seems to fall from the sky. Remembering her mother’s tale of fallen stars and wishes, she picks it up, only for it to vanish the moment she touches it. Confused but filled with wonder, Lilia heads home for supper, her heart buzzing with the secret of the star that might have been.
. the couerl and the morpho, by l. thorne .
A gentle tale of an unlikely friendship. A fierce, lonely couerl cub believes he is too frightening for companionship— until a delicate butterfly flutters into his life, unafraid. Through kindness and patience, the butterfly shows him that even the fiercest of hears can find warmth in friendship.
. the yellow rainboots, by l. thorne .
Pippin, a young Lalafell, receives a pair of bright yellow rain boots as a gift. Eager to explore, Pippin sets out through the rain, making new friends along the way-- a chocobo, a warrior, and a baker. Together they learn that even on rainy days, adventures are brighter with good friends by your side.
. the star that fell in my hands, by l. thorne .
When Lily was a little girl, she found something extraordinary-- a tiny star that had fallen from the sky. It shimmered and sparkled in her hands like a piece of the night, and she knew right away that it was something special .But as she grows older, Lily realizes that stars are meant to stay in the sky, and keeping it on the ground might not be the right thing to do.
. baking with moogles, by l. thorne .
When Lily was a little girl, she found something extraordinary-- a tiny star that had fallen from the sky. It shimmered and sparkled in her hands like a piece of the night, and she knew right away that it was something special .But as she grows older, Lily realizes that stars are meant to stay in the sky, and keeping it on the ground might not be the right thing to do.
the star that fell in my hands.
One quiet night, when the world was still,
A tiny star fell past the old windmill.
It tumbled and twinkled, soft as a sigh,
Landing in Lily’s hands from the wide, endless sky.She gasped in wonder, eyes open wide,
A piece of the night, right by her side!
It shimmered, it sparkled, it hummed like a song—
Lily knew she would keep it, safe all along.She placed it gently inside of a jar,
A treasure this small, shouldn't go far.
At night, it would glow with a comforting light,
A secret that made all her worries feel light.But as Lily grew, she started to see,
The star’s glow had dimmed— what could it be?
It flickered and wavered, its shine growing weak,
As if it was calling, too tired to speak.She sat by her window and stared at the sky,
Where other stars twinkled so merry and high.
“Do you miss them?” she whispered, soft as the air.
The star gave a flicker, as if to say, “There.”Lily took a deep breath and opened the lid,
Her heart feeling heavy, but she knew what she did.
"You were never mine to keep all along,"
She said with a smile, steady and strong.The little star twinkled and rose with delight,
Dancing and swirling back into the night.
Lily watched as it joined all the rest,
Shining and twinkling, happy and blessed.And though she had let her small star go,
She knew in her heart, she’d still see its glow.
For love isn’t holding too tight or too strong,
Sometimes, letting go is where it belongs.
the yellow rainboots.
One bright morning, in a small cozy nook,
Pippin the Lalafell received a new look.
A pair of boots, so shiny and bright,
Yellow as sunshine, gleaming in light!With a smile on his face, Pippin gave a cheer,
"These boots are perfect for days that are drear!"
The rain began falling, but that didn’t matter,
He’d have adventures— no puddle would splatter!With a skip and a hop, he headed outside,
Splashing through puddles, his boots open wide.
He met a chocobo, yellow and tall,
With feathers so soft, it gave a small call."Hello there, Pippin! Those boots look so neat!"
The chocobo chirped, tapping its feet.
"Come join me, Pippin, in a race through the rain,
Let’s splash through the puddles, let’s race, let’s gain!"Pippin laughed loud, "I’m ready to race!"
And off they both went, with speed and with grace.
But soon they were stopped by a warrior near,
With a shield in one hand and a sword, so clear."You’re racing in rain with no care, I see!
But I think I can join you, if you’d let me be!"
So the warrior smiled, with strength in his stride,
And joined in the fun, walking by their side.Through puddles they splashed, with laughter and cheer,
But soon a sweet smell began drawing near.
It came from a baker with flour on her nose,
And warm, fresh bread— sweet as a rose!"Hello, my friends! What fun do you share?"
She asked as she kneaded dough with great care.
"We’re playing in rain, with boots so bright,
Why don’t you join us? It feels just right!"The baker laughed, and with a wink,
She joined their parade, faster than you’d think.
With Pippin and the chocobo, the warrior strong,
The baker and her bread, they all sang a song.They splashed through the puddles, and skipped with glee,
As the rain danced around, as happy as can be.
For even on days when skies are gray,
With good friends by your side, you can brighten the day!When the rain finally stopped, and the sky turned blue,
Pippin looked around and said, "It’s true!
Even on days that are rainy and wet,
Adventures are brighter with friends we’ve met!"And so, with his yellow boots shining bright,
Pippin and his friends walked into the light.
Hand in hand, heart in heart,
A rainy day adventure, a perfect start.
a glimmer in the grass.
The creek sang its familiar song, water rushing over smooth stones, while Lilia stomped through the shallows, her yellow boots splashing with each step. The sky was turning soft shades of violet, the last golden streaks of daylight fading behind the trees. Caius, a few summers older than her, balanced on a fallen log a little ways ahead, his arms outstretched like a tightrope walker."Lilia! Caius! Supper’s ready!" Their mother’s voice rang through the evening air, drifting from their little house nestled at the edge of the trees.Caius sighed dramatically, hopping down from the log. "Come on, before she comes looking for us," he said, shaking droplets of water from his hands.Lilia giggled, lifting her arms to let her raincoat sleeves catch the air as she spun in a circle. "Just one more splash!" she declared, stomping both feet down into the creek, sending water spraying in every direction.Caius rolled his eyes. "You’re gonna get soaked, and then you’ll be the one complaining when you’re cold."Lilia stuck out her tongue before skipping onto the damp grass, the mud squelching under her boots as she hurried to catch up to him. But just as she reached the bank, something unusual caught her eye—a flicker of light, nestled in the dirt near the roots of an old oak tree.She froze.It shimmered, soft but steady, as if the last bit of sunlight had been trapped inside it. She tilted her head, her heart beating faster. Could it be…?She thought back to the story her mother had told her just a few nights ago, when they sat curled up together by the fireplace, her mother’s voice weaving magic into the quiet night."Sometimes," her mother had said, "a star will fall from the sky, but it doesn’t just disappear. It lands somewhere, waiting for someone to find it. And if you’re lucky enough to catch a fallen star, you can make a wish—but only if you truly believe."A fallen star.Lilia’s breath caught in her throat. Could this be one? Had she, of all people, been the one lucky enough to find it?She crouched down, her small fingers reaching for the glowing speck. As soon as she touched it, warmth bloomed in her palm. It wasn’t hot, but it tingled, like tiny sparks of light dancing on her skin. She gasped, eyes wide with wonder.And then—just as suddenly as she had found it—it disappeared.Lilia blinked. She turned her hand over, searching her palm, the ground, even the air around her. But it was gone, as if it had never been there at all.Had she imagined it?"Lilia!" Caius called again, his voice impatient.She looked up, her heart still racing, the cool evening air prickling her skin. Slowly, she curled her fingers into a fist. No, she hadn’t imagined it. She was sure of what she had seen—what she had felt.Maybe… maybe the star hadn’t disappeared at all. Maybe it had gone inside of her, tucking itself away, waiting for the right moment to grant her wish.A smile crept onto her face.She ran to catch up with Caius, her boots thudding against the wooden steps as they entered the warm glow of their home. The scent of rice and beans filled the air, mixing with the sweet, comforting aroma of freshly baked bread. Their mother set a plate in front of her, steam curling up from the food.Lilia sat quietly, eating her supper, her mind still buzzing with excitement. She didn’t tell Caius or her mother about the star—not yet. It was hers to keep, a secret tucked safely inside her heart.And maybe, just maybe, one day she’d find out what it meant.
the couerl and the morpho.
In a forest deep and wide,
Where the tallest trees reside,
Lived a coeurl cub, so fierce and wild,
A lonely, growling, giant child.His fur was dark, his eyes were bright,
With claws so sharp, he could start a fight.
The other creatures ran away,
Afraid of him both night and day.“I’m too scary, no one will stay,”
The coeurl cub would often say.
“I have sharp teeth and claws so strong,
I don’t belong where I don’t belong.”But one bright day, a fluttering sound,
Caught his ear and turned him around.
A butterfly, so small and light,
Was dancing in the soft daylight.“I’m not afraid,” the butterfly said,
“Your claws don’t scare me, not one bit.”
The cub just blinked and tilted his head,
"How can that be? You must be misfit!"But the butterfly just gave a smile,
And fluttered near him for a while.
“I’ve seen your heart, so kind and true,
I’m not afraid to be with you.”The cub was shocked, he couldn’t speak,
For the butterfly was soft and sleek.
“I’m fierce,” he growled, “I frighten all,
You’ll fly away before too long.”But the butterfly just shook her head,
And landed gently on his head.
“Your heart is kind, I know it well,
There’s no reason for you to dwell.”The cub grew curious day by day,
As the butterfly would softly say,
“You’re not as fierce as you may seem,
You can be gentle, kind, and keen.”And soon the cub began to know,
That kindness helped his heart to grow.
Though fierce and wild, he didn’t mind,
For now he’d learned to be so kind.Then one morning, when the butterfly flew,
She got caught in a web of dew.
Her wings were stuck, she couldn’t flee,
The cub ran fast, as fast could be.With one swift swipe, he freed his friend,
And whispered, “I’ll protect you, ’til the end.”
The butterfly fluttered, wings so bright,
“Thank you, my friend, for your brave fight.”From that day on, they were a pair,
The fierce cub and the butterfly fair.
Though different as the sky and land,
Together, they made a perfect band.And so they roamed, both side by side,
The cub and butterfly, in perfect stride.
For even fierce hearts, strong and true,
Can find a friend, and start anew.
baking with moogles
Baking with Moogles, by L. ThorneTable of Contents
Breakfasts & Breads
| Food | Page |
|---|---|
| Kupoberry Pancakes | 2 |
| Honey Muffins of the Twelve | 3 |
| Ishgardian Sourdough | 4 |
| Sharlayan Morning Buns | 5 |
| Lavender Sprig Cones | 6 |
Savory Baked Goods
| Food | Page |
|---|---|
| Dodo Egg & Cheese Tart | 7 |
| Ishgardian Meat Pies | 8 |
| Sun-Dappled Tomato Tart | 9 |
| Chocobo Cornbread Muffins | 10 |
| Golden Saucer Pretzels | 11 |
Pastries
| Food | Page |
|---|---|
| Enchanted Eclairs | 12 |
| Rolanberry & Brie Twists | 13 |
| Lavender & Leek Galette | 14 |
| Almond Croissants | 15 |
| Honey Lemon Danishes | 16 |
Sweet Treats & Desserts
| Food | Page |
|---|---|
| Cloudkin Cream Puffs | 17 |
| Moogle Meringues | 18 |
| Chocobo Feather Puffs | 19 |
| Night Sky Trifle | 20 |
| Sylph’s Honey Cakes | 21 |
Magical Drinks
| Food | Page |
|---|---|
| Pixieberry Fizz | 22 |
| Shroud Wildflower Tea | 23 |
| Happiness Juice | 24 |
| Moogle’s Milk & Honey | 25 |
| Eorzean Starfall Cocoa | 26 |
Breakfasts & Breads
Kupoberry Pancakes
Ingredients-Kupoberries
95 grams of snurbleberries
honey lemon zest
Pancakes
185 grams sunset wheat flour
15 grams palm sugar
5 grams baking powder
1 gram baking soda
Pinch of salt
8 onze buffalo milk
1 onze melted smooth butter
½ onze vanilla bean extract
1 large Apkallu egg
Splash of honey lemon juice
Topping
Honey or maple syrup
Extra berries for garnish
Whipped cream (optional)
Directions
Prepare the Berries: Juice one honey lemon and set to the side. Zest the lemon and mix together with freshly washed snurbleberries.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a separate bowl, whisk together milk, butter, extract, lemon juice and egg.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t over mix, it’s okay if it’s a little lumpy! Gently fold in the berries.
Cook the Pancakes: Heat a skillet over medium heat and lightly butter it. Pour a medallion of the batter onto the skillet and cook until bubbles form on the surface and the edges look set. Flip and cook for another minute or so until golden brown.
Serve: Stack the pancakes, drizzle with honey or syrup, and top with the extra berries and whipped cream if desired.
Honey Muffins of the Twelve
Dry Ingredients
250 grams sunset wheat flour
100 grams maple sugar
5 grams baking powder
1 gram baking soda
1 gram salt
2 grams cinnamon
Wet Ingredients
6 onze buffalo milk
4 onze honey
3 onze melted smooth butter
2 large Apkallu eggs
½ onze vanilla bean extract
Splash of honey lemon juice
Topping
Honey (for drizzling)
Raw palm sugar (for crunch)
Directions
Preheat Oven: Set your oven to 175°C and line a muffin tin with paper liners, or lightly butter it.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients: In a separate bowl, whisk together the milk, honey, melted butter, eggs, and vanilla bean extract.
Combine: Gently fold the wet ingredients into the dry ingredients until combined.
Fill & Bake: Spoon the batter into the muffin tin, filling each cup about ¾ full. Sprinkle with raw sugar for added crunch if desired. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
Serve: While warm, drizzle with a little extra honey on tip for a divine touch.
Ishgardian Sourdough
Starter
100 grams grams upland wheat flour
100 grams water
50 grams sourdough starter
Dough
500 grams sunset strong flour
10 grams table salt
325 grams water (room temperature
150 grams of starter
Directions
Prepare the Starter (Night before baking): In a small bowl, mix upland wheat flour, water, and sourdough starter. Cover loosely and let it sit at room temperature overnight (or about 8-12 bells) until bubbly and doubled in size.
Mix the Dough: In a large bowl, mix the sunset wheat flour and water until a shaggy sough forms. Cover and let it rest for 30-45 minutes. Then, add the starter and salt to the dough, mixing well until fully incorporated.
Bulk Fermentation & Stretching: Cover the bowl and let the dough rise at room temperature for 4-5 bells, performing stretch and folds every 30 minutes (gently pull one side of the dough up and fold it over, repeating on all four sides).
Shaping and Final Proof: Lightly flour a surface and shape the dough into a round or oval loaf. PLace it into a floured banneton or a bowl lined with a floured kitchen towel. Cover and let it proof for 8-12 bells in the ice box (cold fermentation enchances flavor).
Preheat: Set your oven to 230°C. If using a Dutch oven, place it inside to preheat for 30 minutes.
Transfer: Carefully transfer the dough onto parchment, score the top with a sharp blade, and place it into the hot Dutch over. Cover and bake for 25 minutes.
Remove Lid: Uncover the Dutch oven and bake for another 20-25 minutes until golden and crisp. Let it cool completely before slicing- if you can resist!
Ishgardian Sourdough
Dough
500 grams strong flour
10 grams table salt
50 grams palm sugar
10 grams yeast
250 grams warmed buffalo milk
1 large Apkallu egg
100 grams softened smooth butter
Butter Block
250 grams cold smooth butter
Filling
100 grams maple sugar
50 grams palm sugar
Zest of one navel orange
2 grams cinnamon
1 gram cardamom
Glaze
4 onze honey
2 onze navel orange juice
Directions
Make the Dough: Mix flour, salt, sugar, and yeast. Add warm milk and egg, then knead in softened butter until smooth. Cover and chill for about four bells, or overnight.
Prepare Butter Block: Roll cold butter into a 7x7 ilm square, chill.
Laminate the Dough: Roll dough into a 10x10 ilm square, place butter in the center, fold over. Roll into 10x20 ilm, fold into thirds, and chill for 30 minutes. Repeat two more times.
Shape & Fill: Roll into a 12x18 ilm rectangle. Mix sugars, zest, and spices; spread over the dough. Roll into a log, slice into 12 rounds, and place into buttered muffin tins. Let rise for one bell.
Bake & Glaze: Bake at 200°C for 18-22 minutes. Heat honey & orange juice mix into a glaze. Brush the glaze over the warm buns, serve and enjoy.
Lavender Sprig Cones
Cones
150 grams sunset wheat flour
50 grams powdered sugar
1 gram table salt
1 gram finely ground, dried lavender
2 large Apkallu eggs, whites only
3 onze sweet cream
2 onze melted smooth butter
1 onze vanilla bean extract
Filling
200 grams cream cheese
3 onze honey
2 onze sweet cream
1 onze vanilla bean extract
Directions
Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, and lavender.
Mix the Wet Ingredients: In a separate bowl, whisk together egg whites, cream, melted butter, and vanilla.
Combine: Gently fold the wet ingredients into the dry ingredients. Be careful not to over-mix. Chill in the icebox for 30 minutes.
Shape the Cones: Preheat the oven to 180°C. Spread thin circles (about 5 ilms wide) onto a lined baking sheet. Bake for 7-9 minutes until the edges are golden.
Form Cones: Quickly shape hot wafers around a cone mold, or roll into a cone by hand. Let cool until crisp.
Prepare Filling: Whip the cream cheese, honey, cream, and vanilla until fluffy.
Fill & Serve: Pipe filling into the cooled cones. Garnish with lavender sprigs or a drizzle of honey.
Savory Baked Goods
Dodo Egg & Cheese Tart
Crust
250 grams sunset wheat flour
1 gram of table salt
125 grams cubed smooth butter, cold
1 large dodo egg yolk
3 onze cold water
Filling
4 large dodo eggs
200 grams shredded stone cheese
150 grams sweet cream
100 grams buffalo milk
1 gram table salt
Pinch of black pepper
Pinch of nutmeg
2 sprigs of thyme (optional)
Directions
Make the Crust: Mix together flour and salt. Cut in butter cubes until the mixture is crumbly. Add dodo egg yolk and water, mixing until a dough forms. Chill dough mixture in the icebox for 30 minutes.
Pre-Bake the Crust: Roll out the dough and press into a tart pan. Prick with a fork and chill for 15 minutes. Bake at 180C for 12-15 minutes until lightly golden.
Prepare Filling: Whisk together eggs, sweet cream, buffalo milk, salt, pepper, and nutmeg. Stir in shredded stone cheese.
Bake: Pour the filling into the crust. Top with sprigs of thyme if desired. Bake at 180°C for 25-30 minutes until the eggs are set and the crust is golden.
Cool & Serve: Let the tart cool for at least 10 minutes before slicing.
Ishgardian Meat Pies
Pastry
300 grams sunset wheat flour
1 gram table salt
150 grams cubed smooth butter, cold
1 large Apkallu egg yolk
3 onze cold water
Filling
250 grams ground Yakow chuck
100 grams diced popotos
1 small wild onion, finely chopped
1 clove solstice garlic, minced
1 gram table salt
Pinch of black pepper
Pinch of nutmeg
Pinch of thyme
2 onze duck broth
Directions
Make the Crust: Mix together flour and salt. Cut in butter cubes until the mixture is crumbly. Add egg yolk and water, mixing until a dough forms. Chill dough mixture in the icebox for 30 minutes.
Prepare Filling: Cook meat, popotos, onion, and garlic over medium heat until browned. Add seasonings and broth. Cook the mixture down and simmer until the liquid evaporates. Cool.
Shape Pies: Roll dough and cut into 4-6 ilm rounds. Spoon the filling onto half of each round, fold over, and crimp the edges.
Bake: Brush the tops of each pie with an egg wash. Bake at 200°C for 20-25 minutes until pies are golden and crisp.
Cool & Serve: Let the pies rest for about 5 minutes, then serve and enjoy.
Sun-Dappled Tomato Tart
Pastry
250 grams sunset wheat flour
1 gram table salt
125 grams cubed smooth butter, cold
1 large Apkallu egg yolk
3 onze cold water
Filling
3-4 ripe ruby tomatoes, thinly sliced
200 grams of cottage cheese
50 grams grated Parmesan
2 onze sweet cream
1 clove solstice garlic, minced
1 gram table salt
Pinch of black pepper
Pinch of dried thyme
Pinch of dried basil
1 onze olive oil
Directions
Make the Crust: Mix together flour and salt. Cut in butter cubes until the mixture is crumbly. Add egg yolk and water, mixing until a dough forms. Chill dough mixture in the icebox for 30 minutes.
Pre-Bake the Crust: Roll out and press dough into a tart pan. Prick with a fork and chill for 15 minutes. Bake at 180C for 12-15 minutes until lightly golden.
Prepare Filling: Mix together the cottage cheese, Parmesan, cream, garlic, salt, pepper, thyme, and basil.
Assemble: Spread cheese mixture over the crust. Arrange tomato slices on top, slightly overlapping. Drizzle with oil.
Bake: Bake at 180°C for 25-30 minutes until the tomatoes are roasted and the edges are golden.
Cool & Serve: Lest the tart rest for 10 minutes before slicing. This is important so the tart is able to set!
Chocobo Cornbread Muffins
Dry Ingredients
200 grams cornmeal
150 grams sunset wheat flour
100 grams palm sugar
2 grams baking powder
1 gram baking soda
Pinch of table salt
Wet Ingredients
2 large Apkallu eggs
8 onze buffalo milk
4 onze smooth butter, melted
2 oz honey
Splash of sun lemon juice
Honey Butter
Drizzle of honey
Drizzle of gravy
Directions
Preheat Oven: Set to 200°C. Butter or line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients: In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In separate bowl, whisk together eggs, buffalo milk, melted butter, lemon juice and honey.
Combine & Fill: Fold wet ingredients into dry until just mixed. Spoon the batter into muffin cups until each cup is about ¾ full.
Bake: Bake for 12–15 min until golden and a toothpick comes out clean.
Cool & Serve: Let rest 5 min, then enjoy warm!
Golden Saucer Pretzels
Ingredients
500g sunset wheat flour
1 gram table salt
1 gram palm sugar
7 grams dry yeast
10 onze warm water
5 grams smooth butter, melted
5 grams baking soda (for boiling)
Coarse Northern sea salt
Directions
Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes, or until the mixture becomes foamy.
Make the Dough: In a large bowl, whisk flour and salt. Add the yeast mixture and melted butter to the flour and stir until a dough forms. Knead the dough for 5–7 minutes until smooth and elastic.
Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 1 bell, or until it doubles in size.
Shape the Pretzels: Preheat the oven to 220°C. Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, then twist into a classic pretzel shape.
Boil the Pretzels: In a large pot, bring 2 liters of water to a boil, then add the baking soda. Carefully drop the pretzels into the water one at a time, boiling for 30 seconds on each side. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.
Bake: Brush the pretzels with melted butter and sprinkle with coarse Northern sea salt. Bake for 12–15 minutes, or until golden brown and crispy on the outside.
Cool & Serve: Let the pretzels cool slightly, then enjoy while they’re still warm and fresh from the oven!
Pastries
Enchanted Eclairs
Pastry
125 grams sunset wheat flour
1 gram table salt
2 grams palm sugar
100 grams smooth butter
10 onze water
4 large Apkallu eggs
Filling
16 onze buffalo milk
1 gram vanilla bean extract
4 large Apkallu egg yolks
100 grams palm sugar
40 grams cornstarch
50 grams smooth butter
Glaze
150 grams dark chocolate
4 onze sweet cream
Pinch of edible glitter (optional)
Directions
Bake the Eclairs:
Pre-heat oven to 200°C, Line a baking sheet.
Heat butter, water, salt, and sugar in a pan until boiling. Stir in flour, then cook for 1 minute.
Beat in eggs one at a time until smooth. Pipe 4 ilm strips onto the sheet.
Bake for 20-25 minutes until golden. Let cool.
2. Make the Filling:
Heat milk and vanilla until steaming.
Whisk egg yolks, sugar, and cornstarch. Slowly add the warm milk while whisking.
Return to the pot, cook until thick. Stir in butter. Chill.
3. Glaze and Fill:
Melt chocolate with cream. Let cool.
Cut a small hole
into each eclair
and pipe in
chilled cream.
Dip in chocolate,
sprinkle with
glitter if desired.
Rolanberry & Brie Twists
Pastry
125 grams sunset wehat flour
100 grams smooth butter
8 onze water
Pinch of salt
3 large Apkallu eggs
Filling
1
50 grams brie cheese, cubed
100 grams rolanberries
Topping
2 onze honey
Fresh thyme leaves
1 Apkallu egg, beaten
Coarse palm sugar
Directions
Prepare the Pastry:
In a saucepan, combine butter, water, and salt. Bring to a boil then remove from heat and quickly stir in the flour until a dough forms. Add eggs one at a time, mixing well after each one until the dough is smooth and glossy.
Roll out the dough onto a lightly floured surface. Cut the pastry into 12 equal strips, about 1 ilm wide.
Fill the Twists:
Place a small cube of cheese and a few rolanberries on the center of each pastry strip.
Drizzle a small amount of honey over the berries and cheese, and sprinkle with a few fresh thyme leaves if desired.
Carefully fold the strips in half, covering the filling, and twist each one one into a braided shape.
Brush & Bake:
Arrange the twisted pastries on the baking sheet, leaving room between each one.
Brush each twist with the beaten egg wash. Sprinkle with sugar.
Bake for 15-20
minutes, or until
puffed.
4. Cool & Serve:
Let the twists
cool and serve!
Lavender & Leek Galette
Pastry
250 grams sunset wheat flour
125 grams smooth butter, cubed
3 onze water
Pinch of salt
1 large Apkallu egg yolk
Filling
2 large leeks
2 onze smooth butter
1 clove solstice garlic
1 onze salt
Pinch of black pepper
1 onze dried lavender, ground
100 grams creamcheese
2 onze sweet cream
2 onze honey
Assembly
1 Apkallu egg, for egg wash
3 dried lavender sprigs, for garnish
Directions
Make the Crust: Mix flour and salt. Cut in butter until crumbly. Add egg yolk and water, mixing until dough forms. Chill in the icebox for 30 min.
Prepare Filling: Sauté leeks in butter over medium heat until soft and golden (8–10 min). Stir in garlic, salt, pepper, and lavender. Cool.
Assemble Galette: Roll out dough into a 12-ilm circle. Spread cream cheese and cream over the center, leaving a 2-ilm border. Layer leeks on top, drizzle with honey.
Fold & Bake: Fold edges over the filling. Brush crust with egg wash. Bake at 200°C for 25–30 min until golden.
Cool & Serve: Let rest 10 min. Garnish with dried lavender before serving.
Almond Croissants
Filling
100 grams highland flour
50 grams finely ground almonds
100 grams palm sugar
100 grams softened smooth butter
1 large Apkallu egg
1 onze vanilla bean extract
1 onze almond extract
10 grams strong flour
Syrup
100 grams palm sugar
100 grams water
1 onze vanilla extract
Assembly
6 day-old croissants
50 grams sliced almonds
Powdered sugar, for dusting
Directions
Make Syrup: In a small saucepan, heat sugar and water until dissolved. Stir in vanilla and let cool.
Make Almond Filling: Beat butter and sugar until fluffy. Mix in egg, vanilla, almond extract, almond flour, and regular flour until smooth.
Prepare Croissants: Slice croissants in half. Brush the inside with syrup. Spread a layer of almond filling inside each croissant, then close them.
Top & Bake: Spread a thin layer of almond filling on top and sprinkle with sliced almonds. Bake at 180°C for 12–15 min until golden.
Cool & Serve: Let cool slightly, then dust with powdered sugar before serving.
Honey Lemon Danishes
Dough
250 grams sunset wheat flour
1 onze tsp salt
25 grams palm sugar
150 grams smooth butter, cubed
7 grams yeast
100 grams warm buffalo milk
1 large Apkallu egg
Filling
150 grams cream cheese, softened
50 grams honey
Zest of 1 sun lemon
1 onze sun lemon juice
1 onze vanilla bean extract
Glaze
50 grams powdered sugar
1 tbsp lemon juice
Assembly
1 large Apkallu egg, for egg wash
1 onze honey
Directions
Make the Dough: Mix flour, salt, sugar, and yeast. Add warm milk and egg, kneading until smooth. Roll out dough, dot with butter, fold, and chill 30 min. Repeat folding and chilling 3 times.
Prepare Filling: Mix cream cheese, honey, lemon zest, lemon juice, and vanilla until smooth.
Shape Danishes: Roll dough to ¼-ilm thick. Cut into 4-ilm squares. Spoon filling in the center. Fold or twist edges as desired.
Bake: Brush with egg wash. Bake at 190°C for 18–20 min until golden.
Glaze & Serve: Brush warm danishes with honey, drizzle with lemon glaze, and let set before serving.
Sweet Treats & Desserts
Cloudkin Cream Puffs
Pastry
125 grams sunset wheat flour
100 grams smooth butter
8 onze water
Pinch of salt
3 large Apkallu eggs
Filling
250 grams sweet cream
50 grams powdered sugar
1 onze vanilla bean extract
Assembly
1 large Apkallu egg, for egg wash
1 onze honey
Directions
Make Choux Pastry: In a saucepan, heat butter, water, and salt until boiling. Remove from heat, stir in flour, and mix until a smooth dough forms. Return to heat and stir for 2 min until dough pulls away from the sides.
Add Eggs: Transfer dough to a bowl. Beat in eggs one at a time, mixing until smooth and glossy.
Pipe & Bake: Pipe small rounds onto a baking sheet. Bake at 200°C for 20–25 min until golden and puffed. Let cool.
Make Filling: Whip cream, powdered sugar, and vanilla until soft peaks form.
Assemble: Slice puffs in half, pipe cream inside, and dust with powdered sugar. Drizzle with white chocolate if desired
Moogle Meringues
Ingredients
3 large Dodo egg whites, room temperature
150 grams palm sugar
1 onze sun lemon juice
1 onze vanilla bean extract
Red food dye, for poms
50g dark chocolate, melted
Directions
Whip Egg Whites: In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
Add Sugar: Gradually add sugar, 1 spoon at a time, while beating until stiff peaks form and the mixture is glossy.
Flavor & Pipe: Mix in vanilla extract. Transfer to a piping bag. Pipe small round mounds onto a lined baking sheet.
Make Poms: Tint a portion of the meringue with red food coloring. Pipe tiny dots on top of each meringue.
Bake: Bake at 90°C for 1½–2 bells until crisp and dry. Turn off the oven and let cool inside with the door slightly open.
Decorate: Use melted chocolate to draw Moogle faces. Let set before serving.
Chocobo Feather Puffs
Pastry
125 grams sunset wheat flour
100 grams smooth butter
8 onze water
Pinch of salt
3 large Apkallu eggs
Filling
200 grams sweet cream
50 gram powdered sugar
1 onze vanilla bean extract
Zest of a sun lemon
Directions
Make Choux Pastry: In a saucepan, heat butter, water, and salt until boiling. Remove from heat, stir in flour, and mix until a smooth dough forms. Return to heat and stir for 2 min until dough pulls away from the sides.
Add Eggs: Cool slightly, then beat in eggs one at a time until smooth and shiny.
Pipe & Bake: Pipe small mounds onto a lined tray. Bake at 200°C (400°F) for 20–25 min until puffed and golden. Cool completely.
Make Cream Filling: Whip cream with powdered sugar, vanilla, and lemon zest until soft peaks form.
Fill & Finish: Slice open puffs and fill with cream. Dust tops with powdered sugar.
Night Sky Trifle
Cake
150 gram sunset flour
50 grams cocoa powder
150 grams palm sugar
2 onzes baking powder
1 onze baking soda
1 onze salt
1 large Apkallu egg
120 grams buffalo milk
60 grams lavender oil
1 onze vanilla bean extract
120 grams hot water
Blueberry Compote
200 grams blueberries
50 grams palm sugar
2 onzes sun lemon juice
Vanilla Cream
250 grams sweet cream
60 grams powdered sugar
1 onze vanilla extract
Directions
Make the Cake: Combine dry ingredients in a bowl. Add egg, milk, oil, and vanilla. Mix, then stir in hot water. Bake in a lined tray at 180°C for 25–30 min. Let cool and cut into cubes.
Blueberry Compote: Simmer blueberries, sugar, and lemon juice in a saucepan until berries burst and mixture thickens slightly. Optional: add cornstarch for a thicker texture. Cool completely.
Whip the Cream: Beat cream, powdered sugar, and vanilla until soft peaks form.
Assemble the Trifle: In glasses or jars, layer chocolate cake cubes, blueberry compote, and vanilla cream. Repeat layers to fill.
Top & Chill: Finish with whipped cream and a few blueberries. Chill for at least 1 hour before serving.
Sylph's Honey Cakes
Cake
200 grams sunset wheat flour
2 onze baking powder
1 onze baking soda
Pinch of table salt
100 grams smooth butter, softened
100 grams palm sugar
2 large Apkallu eggs
120 grams honey
1 onze vanilla extract
120 grams sour cream or plain yogurt
Zest of 1 sun lemon
Toppings
A drizzle of honey
Edible flowers or crushed dried rose petals
Directions
Preheat Oven: Set to 175°C. Line or grease a muffin tin or small cake molds.
Mix Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, and salt.
Cream Butter & Sugar: In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time. Mix in honey, vanilla, and lemon zest.
Combine: Add dry ingredients and sour cream in alternating parts until just combined.
Bake: Spoon batter into molds and bake for 18–22 min or until a toothpick comes out clean.
Finish: Cool slightly, then drizzle with honey and decorate with petals or flowers.
Magical Drinks
Pixieberry Fizz
Ingredients
100 grams mixed berries (such as snurbleberries, blueberries, and rolanberries)
2 onzes honey or berry syrup
2 onzes sun lemon juice
8 onzes sparkling water, chilled
Crushed ice
Mint leaves and edible flowers for garnish (optional)
Directions
Muddle Berries: In a glass or shaker, gently mash the berries with honey and lemon juice until juicy and vibrant.
Add Ice: Fill a glass with crushed ice.
Pour & Stir: Strain berry mixture (if desired) over the ice, then top with sparkling water. Stir gently.
Garnish: Add mint and a few edible flowers for a touch of whimsy.
Mistbloom Fizz
Ingredients
2 onze lavender syrup
1 onze sun lemon juice
8 onze sparkling elderflower tonic or sparkling water
Muddled blueberries, for color
Edible flowers or a sprig of thyme, for garnish
Directions
Muddle Berries: Lightly crush the blueberries in the bottom of a glass for a soft, dusky hue.
Add Lavender & Lemon: Pour in the lavender syrup and lemon juice. Swirl gently.
Top with Fizz: Add ice, then pour in the sparkling elderflower tonic. Stir slowly to blend.
Garnish: Add a floating edible flower or a tiny sprig of thyme.
Shroud Wildflower Tea
Ingredients
1 onze dried chamomile
1 onze dried lavender
1 onze dried rose petals
½ onze dried lemon balm or mint
8 onzes hot water (just off the boil)
Honey (optional, to taste)
Edible flower or sprig of fresh herb, for garnish
Directions
Combine Herbs: Mix all dried flowers and herbs in a teapot or infuser.
Steep: Pour hot water over the blend and steep for 5–7 minutes.
Strain & Serve: Strain into a mug or tea cup. Sweeten with honey if desired.
Garnish: Float a small edible flower or fresh herb sprig on top for a touch of forest charm.
Morningside Meadow Tea
Ingredients
1 onze dried lemongrass
1 onze dried peppermint leaves
1 onze dried hibiscus petals
½ onze dried lemon peel
1 onze honey (optional, to taste)
8 onze hot water (just off the boil)
Fresh mint sprig or lemon slice, for garnish
Directions
Combine the Herbs: In a teapot or infuser, mix the dried lemongrass, peppermint leaves, hibiscus petals, and lemon peel.
Steep: Pour hot water over the herb blend and let it steep for 4-5 minutes, depending on your preferred strength.
Strain & Sweeten: Strain the tea into a cup. Stir in honey if desired for added sweetness.
Garnish: Add a sprig of fresh mint or a lemon slice for a refreshing touch.
Happiness Juice
Ingredients
1 navel orange, peeled and sliced
1 ripe mango, peeled and cubed
2 onze honey
4 onze water
1 onze fresh grated ginger
Ice cubes
Fresh mint sprig, for garnish
Directions
Blend the Fruits: Muddle the fruits together, combine the sliced orange, cubed mango, honey, and water. Add the grated ginger for a spicy touch.
Blend Until Smooth: Mash everything together until smooth
Serve: Pour the juice into a glass over ice if desired. Stir gently. Garnish, and serve.
Crystal Springs Juice
Ingredients
1 faerie apple, cored and sliced
1 ripe pear, cored and sliced
½ cucumber, peeled and sliced
2 onze lemon juice
1 onze honey (optional, to taste)
8 onze cold water or sparkling water
Ice cubes (optional, for extra chill)
Fresh basil or cucumber slice, for garnish
Directions
Prepare the Fruits and Veggie: Combine the apple, pear, cucumber, lemon juice, and honey.
Blend: Add cold water (or sparkling water for a fizzy version) and blend until smooth.
Serve: Pour the juice into a glass over ice, if desired, for a chilled, refreshing drink. Garnish, ans serve.
Moogle’s Milk & Honey
Ingredients
8 onze buffalo milk
2 onze honey
½ onze vanilla extract
A pinch of cinnamon
A small pinch of nutmeg
A few drops of almond extract
Whipped cream or marshmallows, for topping
Directions
Heat the Milk: In a small saucepan, gently heat the milk over low to medium heat, stirring occasionally to prevent it from burning. Once it’s warmed through, but not boiling, remove from heat.
Add Sweetness & Flavor: Stir in the honey, vanilla extract, and any optional spices (cinnamon, nutmeg, or almond extract). Mix until well combined.
Serve: Pour the milk and honey mixture into a cozy mug. For an extra indulgent touch, top with whipped cream or a few marshmallows. Garnish, and serve.
Moogle’s Dream Shot
Ingredients
4 onze buffalo milk
1 onze honey
¼ onze vanilla extract
A pinch of cinnamon (optional)
Directions
Heat the Milk: In a small saucepan, warm the milk over low heat until it’s just steaming, but not boiling.
Add Sweetness: Stir in the honey and vanilla extract, mixing until well dissolved.
Serve: Pour into a small shot glass or espresso cup. Garnish, and serve.
Eorzean Starfall Cocoa
Ingredients
8 onze buffalo milk
4 onze cocoa powder
2 onze palm sugar
1 onze vanilla bean extract
2-3 small squares of dark chocolate
Whipped cream, for topping
A pinch of cinnamon or nutmeg
Directions
Heat the Milk: In a small saucepan, heat the milk over medium heat until warm, but not boiling.
Mix the Cocoa: Whisk in the cocoa powder and sugar, stirring until fully dissolved. If using dark chocolate, add the squares and stir until melted.
Add Vanilla: Stir in the vanilla extract for a hint of sweetness.
Serve: Pour the cocoa into a mug, then top with a generous swirl of whipped cream.
Optional Garnish: Sprinkle a small pinch of cinnamon or nutmeg on top for an extra cozy touch.
Eorzean Ember Mocha
Ingredients
8 onze hot brewed coffee
4 onze cocoa powder
1 onze palm sugar
¼ onze cayenne pepper
A small dash of cinnamon
Whipped cream, for topping
Directions
Prepare the Coffee: Brew your coffee or espresso to your liking.
Mix the Cocoa: In a small cup, combine the cocoa powder, sugar, cayenne pepper, and cinnamon. Stir in the hot coffee until everything is well mixed.
Serve: Pour into a mug and top with whipped cream.
Baking with Moogles (pictures)
relationships.
Gazardiel elwood.
Lilia and Gazardiel share a deep, enduring love, their bond growing stronger with each passing day. Once master and apprentice, their connection has flourished into something far more profound. Now engaged to bond, they support and inspire one another, finding comfort and understanding in each other’s presence. Gaz is Lilia’s steady foundation, while she is his warmth and light. Together, they navigate life’s challenges with unwavering devotion, their love built on trust, respect, and the quiet certainty that they are meant to be.
Pippin.
Pippin is Lilia’s loyal and loving best friend, a two-year-old blue-spotted corgi with an endless supply of energy and affection. Always by her side, he’s both a steadfast companion and a source of comfort on even the hardest days. He wears a blue bandana embroidered with an Eorzean “P,” a small but cherished detail that marks him as hers. Playful, intelligent, and fiercely devoted, Pippin is more than just a pet— he’s family, bringing joy and warmth to Lilia’s life with every wag of his tail.
Sami Evandrel.
Sami is Lilia’s mother, a seasoned apothecary and the proud owner of The Gilded Petal, a well-known potions shoppe in Gridania. A Keeper of the Moon with an aged yet graceful face, white hair, and piercing green eyes, she carries herself with the quiet confidence of someone who has spent a lifetime honing her craft. Though often busy with her work, Sami has always cared deeply for her children in her own reserved way. Practical and wise, she taught Lilia the foundations of magic and alchemy, instilling in her both knowledge and resilience. Their relationship is one of mutual respect, though at times marked by the distance that life has placed between them.
Caius Evandrel.
Caius is Lilia’s older brother, just three summers her senior, yet the two have always been inseparable— two peas in a pod, as they like to say. Sharing the same hair and eye color, their bond goes beyond appearances; he has been her confidant, protector, and partner in mischief since childhood. Caius is a traveler, studying the advancements of technology across Eorzea, his curiosity leading him to places Lilia can only dream of. Though his work often keeps him away, their connection remains strong, filled with letters, shared memories, and an unspoken understanding that no matter the distance, they will always have each other.
Isolde Evandrel.
Isolde is the eldest of the Evandrel siblings, now 29 summers old, and has always been the shining star of the family. Gifted and driven, she excelled in nearly everything she set her mind to, her natural talent setting her apart from an early age. But with success came ego, and the seven-year gap between her and Lilia only widened the distance between them. While never particularly close, there is no bad blood— just two vastly different paths that never truly intertwined. Now a battlefield medic, Isolde dedicates herself to aiding soldiers her sharp mind and steady hands making her an invaluable asset on the front lines.