The healing god food used in emergencies, when demigods are seriously hurt. Ambrosia will cure almost any injury, although too much can make a demigod feverish and kills mortals. At Camp Half-Blood ambrosia comes in squares in sealed bags. On Mount Olympus you can buy it on a stick.
–Excerpt from The Ultimate Guide, explaining ambrosia
(Sort of a combo cream cheese square and Blondie recipe)
- 1 cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 2 eggs
- 1 ½ tbps lemon juice
- 1 tbsp flour
- 3 1/2 cups confectioners’ sugar
- 1/2 cup brown sugar
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 1/2 cups butterscotch, semisweet chocolate, peanut butter, or white chocolate chips, optional – I think butterscotch works best though.
- Preheat the oven to 375 degrees F.
- Grease and flour a baking dish.
- Melt butter in a bowl, mix together cream cheese, 2 eggs, lemon juice, sugar and vanilla, pour in butter.
- In another bowl, whisk the flour, baking soda, and salt together. Add the flour mixture a bit at a time to the other mixture and mix until smooth.
- Fold in the chips, as desired.
- Spoon batter into baking dish. Bake for about 15 minutes at 375F, reduce to 300F and bake for about another 20-25 minutes, until a toothpick can be removed cleanly.
- Cool completely and cut into squares.
“Don’t strain yourself,” Grover said. “Here.” He helped me hold my glass and put the straw to my lips.
I recoiled at the taste, because I was expecting apple juice. It wasn’t that at all. It was chocolate-chip cookies. Liquid cookies. And not just any cookies—my mom’s homemade blue chocolate-chip cookies, buttery and hot, with the chips still melting. Drinking it, my whole body felt warm and good, full of energy. My grief didn’t go away, but I felt as if my mom had just brushed her hand against my cheek, given me a cookie the way she used to when I was small, and told me everything was going to be okay.
-The Lightning Thief, Rick Riordan
Percy Jackson’s Liquid Chocolate Chip Cookies
- 1 1/2 tablespoon butter
- 2 tablespoons flour
- 1/4 tsp cornstarch
- 1 ½ cups milk
- 3-4 tablespoons sugar, to taste
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- pinch of salt
- 3-4 tablespoons chocolate chips (or basically what you desire really)
- Blue food coloring
- Melt butter in a saucepan on medium-low heat. Stir in flour and allow to cook for 3-5 minutes.
- Whisk in the rest of the ingredients, save the the chips, and add the food dye last, until desired coloring. Stirring as you add.
- Bring to a low boil and cook for 10-15 minutes, stirring frequently.
- Remove from stove when consistency is as desired (will thicken when cooled).
- When completely cooled, stir in the chocolate chips.
I hope you guys enjoyed this recipe! Let me know if you try it out, and if your enjoying this feature in general/have any requests!