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 Posted: Thu Oct 30, 2025 10:15 am
Start Date: Starts with Event: Opens whether I say so or not
End Date: 12/22/25 23:59 EST Closes whether I say so or not
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Posted: Mon Nov 10, 2025 6:54 pm
Rules: This will count as one of your December 2025 Freebie pets.
You can only win one pet from this raffle.
You can only win one freebie soquili and one freebie Familiar during the event.
You may co-own a Soquili prize, but the prize will count as both your and your co-owner's Soquili freebie for the event.
You may gift a specific person your prize, but the prize will count as both your and the other person's Soquili or Familiar freebie for the event.
You can only win one prize from this game.
Proxies are not allowed for this game, sorry!
Late entries will not be accepted. No exceptions!
Fill out the entry form in its entirety. Please don't forget to put your username!
Please list all your preferences in order. If your list is incomplete, we will assume you do not want the remaining pets and will re-roll you.
Do not put 'any' or 'whatever is left'. If a pet isn't explicitly listed, we will assume you do not want it.
Proxies are not permitted for this raffle.
You may edit your preference list as much as you want until closing time!
Do not reserve posts! There is no reason to, as there are no restrictions on editing your preference list.
Share a recipe that you think would entice the above. An extra ticket will be granted if you also cook the recipe. It could be eggnog, stuffing, roast ham, tea cakes, etc. Whatever you fancy. A recipe to fit a festive feast.
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Posted: Mon Nov 10, 2025 6:54 pm
Entry Code: [align=center][size=18][b][color=darkred]A recipie fit for a king or queen[/color][/b][/size][/align]
[size=11][b]Username:[/b] (Please do not leave this blank!)
[b]Preferences:[/b] (Please list all preferences from most to least wanted.)
[b]My festive recipie[/b]
[b]For an Extra Ticket: (image of your recipie cooked by you) [/b][img]URLHERE[/img]
[/size] You won a Soquili or Familiar elsewhere..? Use one of the following or both if applicable. [size=18][color=#darkorange][b]No Soquili for me![/b][/color][/size]
[code][size=18][color=#darkorange][b]No Familiar for me![/b][/color][/size]
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Posted: Mon Nov 10, 2025 6:54 pm
List Page 1
Aria Starstone
LOLTERGEIST (no preferences left)
dawns_aura (Won a familiar freebie)
Kaya Wolf Moon
o-Elixir-o (won a soquili freebie)
Nori Ishida (won a soquili freebie)
Natelie
White Neko Chan
ToniCourtel
ToniCourtel (extra ticket awarded)
ramenli (Won a soquili freebie)
Page 2
USS_Galactica
Lunadriel
Seleena
Keantha (Won a soquili freebie)
ATh e a r t (Won a soquili freebie)
ATh e a r t [extra ticket awarded]
Niyaru Delacroix
sage_the_vampirc_angel (Won a soquili freebie)
Rita Zyon (won a soquili freebie)
Avid_RPer18
AislingJuno (won a soquili freebie)
AislingJuno [Extra ticket awarded]
Nayci
Mewsings of An Angel (won a soquili freebie)
NymiiNym
Lavenadel (won a soquili freebie)
Page 3
Moire Frost (won a soquili freebie)
Moire Frost [extra ticket awarded]
Nuclear Noxi
Summer Raaven (won a soquili freebie)
tefla (won familiar freebie)
LydaLynn
Nyx Queen of Darkness (won a soquili freebie)
Juliette06
Juliette06 [extra ticket awarded]
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Posted: Mon Nov 10, 2025 6:54 pm
Example:A recipie fit for a king or queen Username: AstoriaFallen
Preferences: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10
My festive recipie
Sugarplum Jam Thumbprint Cookies
Serves: 2.5 dozen
Ingredients
1¾ cups/ 224 grams all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup/ 171 grams unsalted butter, softened
⅔ cup/ 134 grams caster sugar
1 large egg
1 teaspoon vanilla extract
sugar plum jam, or jam of your choice
Instructions
Preheat the oven to 350/180°.
Line baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking powder, and salt.
Using a stand mixer, or a handheld mixer with a large bowl, beat the butter and sugar together until light and fluffy. This takes about 5 minutes.
Add half the flour mixture to the butter mixture. Mix until mostly incorporated. Then add the second half of the flour mixture and mix until just incorporated.
Using your hands, or an ice cream scoop, make 1 inches balls of dough.
Place the balls of dough 2 inches apart on the baking sheet. These cookies spread A LOT!!
Use your thumb, or the back of a spoon, to make an indentation in the center of the cookies.
Spoon a dollop of jam into the indentation you just made. I didn't measure the amount of jam I used but think somewhere between ½-3/4 teaspoon.
Bake for 13-15 minutes, or until the edges are just golden. Turn the baking sheet halfway through baking to ensure the cookies come out baked evenly.
Let them cool then eat with a cup of tea.
For an Extra Ticket: (image of the recipe cooked by you-should have your name and date in the photo, unlike mine which has those two things missing- it's so it's proof you made it)
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Posted: Sat Dec 13, 2025 3:14 pm
A recipie fit for a king or queen Username: Aria Starstone
Preferences: 4, 9, 5, 10, 2, 1, 3, A, C, B, 6, 8, 7
My festive recipie
Best Chocolate Cake I've Ever Made:
1 3/4 cup Flour
1 3/4 cup Sugar
3/4 cup Cocoa high quality
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1/2 cup Oil canola or coconut oil
2 Eggs
1 cup Buttermilk
1 1/2 teaspoons Vanilla
1 cup Hot Water
Chocolate Buttercream:
1 1/2 cups Butter softened
1 cup Cocoa
5 cups Powdered Sugar
1/3 cup Cream Half n Half or Milk
1. Preheat oven to 350 degrees.
2. In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.
3. In mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together. The batter will be liquidy but that’s a good thing — it will create a moist cake.
4. Spray two 9-inch cake pans with non-stick cooking spray. You can also use three 8-inch cake pans for this recipe. Pour batter evenly into each pan. Bake at 22-27 minutes. Place toothpick or cake tester in the center of the cake to check if it comes out clean.
5. Let cool before frosting.
To make Chocolate Buttercream:
1. In mixing bowl, cream together Butter, Cocoa, Powdered Sugar, and Cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once the cake has cooled and has been removed from pans, frost each layer with frosting.
2. Top with chocolate shavings, chocolate chips, sprinkles, M & M’s or whatever your heart desires.
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Posted: Sat Dec 13, 2025 4:03 pm
A recipie fit for a king or queen Username: lolternative
Preferences: 10
My festive recipie Peppermint Bark
Ingredients:
1 x block milk chocolate baker's chocolate
1 x block white chocolate baker's chocolate
Peppermint candies or candy canes
Method:
- Crush your peppermint candies of choice using a food processor or by bashing with a rolling pin.
- Bring a pot of water to a low simmer.
- Place a heat safe bowl on top of the pot of water to create a double boiler.
- Break up milk chocolate into bowl and allow to melt, stirring to help as needed.
- Pour chocolate into a tray and tap so it flattens out.
- Melt white chocolate
- Sprinkle peppermint candy pieces on top of white chocolate
- Place in fridge to set
- Once set, break into pieces
I LOVE PEPPERMINT BARK emotion_omnomnom
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Posted: Sat Dec 13, 2025 6:08 pm
A recipie fit for a king or queen Username: dawns_aura
Preferences: 9,5,2,10,3,4
My festive recipie
Sour Cream and Raisin Pie
Ingredients
1 ½ cups Raisins
1 teaspoon Vanilla Extract
¾ cup Light Brown Sugar
½ teaspoon Cinnamon
¼ teaspoon Cloves , ground
¼ teaspoon Kosher Salt
1 cup Sour Cream
3 Eggs , lightly beaten
1 teaspoon Lemon Juice , freshly squeezed
9 ” Pastry (pie) Shell
Instructions
*Preheat the oven to 350 degrees. Bring a kettle of water to a boil.
*Place the raisins and vanilla in a small bowl. Pour the boiling water just over the top of the raisins. Allow to sit for 10-15 minutes.
*Place pie shell in the heated oven and cook for 10 minutes.
*In a large bowl whisk together the brown sugar, cinnamon, cloves, salt, sour cream, eggs, and lemon juice, until fully combined.
*Drain the raisins and combine with the pie filling, mixing with a large spoon to incorporate.
*Spoon the filling into the pre-baked pie crust.
*Place the pie on a baking sheet, and into the oven.
*Bake for 35-40 minutes until the pie begins to brown slightly. Note: the pie filling will puff up above the pie crust while baking but will settle into a perfect custard when cooled.
*Allow pie to cool on a cooling rack until room temperature.
*Serve at room temperature or chilled. If desired, add whipped cream prior to serving.
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Posted: Sat Dec 13, 2025 6:54 pm
A recipie fit for a king or queen Username: Kaya Wolf Moon
Preferences: 10, 2, 9, 5, 4, 1, 3, 6, 8, 7, re-roll
My festive recipie
Caramel Apple Cider Cookies
Ingredients:
1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box Alpine Spiced Apple Cider Instant Original Drink Mix, using all 10 packets
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 14 oz. bag Kraft Caramels
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- Line cookie sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, and cinnamon in a bowl and set aside.
- Using a mixer, cream together butter, sugar, salt, and all 10 packets of apple cider drink mix powder, mixing until light and fluffy.
- Beat in eggs one at a time.
- Add vanilla and mix well.
- Gradually add flour mixture to wet ingredients, mixing until just combined.
- Refrigerate for an hour.
- When you're ready to bake, unwrap caramels.
- Scoop out cookie dough ball about the size of a tablespoon.
- Flatten the ball of dough slightly in the palm of your hand.
- Press the caramel into the center of the dough and seal the dough around it, covering it completely.
- Place on cookie sheets 2 inches apart.
- Bake 12-14 minutes or until very lightly brown around edges.
- Once the cookies are done, slide the parchment paper directly onto the counter.
- Allow cookies to partially cool on the parchment.
- When cookies are cool enough to be firm but still slightly warm, carefully twist them off and allow to finish cooling upside down on the parchment paper. Note: If they stick too much to the parchment paper, put them in the freezer for a few minutes and they'll pop right off.
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Posted: Sun Dec 14, 2025 11:57 am
A recipie fit for a king or queen Username: o-Elixir-o
Preferences: 10, 2, 5, 4, 1, 9, 3, A, C, B
My festive recipie Eggnog Espresso Martini with Rum
1 ounce dark spiced rum (or bourbon or vodka)
1 ounce kahlua
1 ounce espresso or cold brew
3–4 ounces eggnog, depending on the size of your cocktail glass
1/4 teaspoon vanilla extract
Pinch of salt
Dash of cinnamon or nutmeg
Instructions
Add all ingredients to a cocktail shaker with ice and shake vigorously until frothy and well chilled – for 15-30 seconds. Strain into a glass and top with more cinnamon or nutmeg, and a coffee bean or two if desired.
This recipe could also be prepared the same way and served on the rocks.
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Posted: Mon Dec 15, 2025 1:26 pm
A recipie fit for a king or queen Username: Nori Ishida
Preferences: 10, 1, 3, 7, 8, 4, 5, 2, 9, A, B, C
My festive recipie
White Chocolate Cranberry Cookies
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 24
Yield: 2 dozen cookies
Ingredients
½ cup packed brown sugar
½ cup white sugar
½ cup unsalted butter, softened
1 large egg
1 tablespoon brandy
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 cup dried cranberries
¾ cup white chocolate chips
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
Beat brown sugar, white sugar, and butter with an electric mixer in a large bowl until creamy. Add egg and brandy and beat until incorporated.
Combine flour and baking soda in a separate bowl. Stir flour mixture into the butter mixture until just combined. Fold in cranberries and white chocolate chips.
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through; cookies will still appear slightly doughy.
Remove from the oven and let cool briefly on the cookie sheets before transferring to wire racks to cool completely.
Cook’s Note
You can use vanilla extract instead of brandy if preferred and white chocolate chunks instead of chips for larger pieces of melted chocolate.
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Posted: Mon Dec 15, 2025 2:16 pm
A recipie fit for a king or queen Username: Natelie
Preferences: 10, 6, 5, 4, 7, 8, 2, c, a, b
My festive recipie
Pan-Banging Confetti Cookies
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/4 cup (50 g.) packed light brown sugar
3/4 tsp. kosher salt
1 1/2 cups (300 g.) granulated sugar, divided
1 large egg, room temperature
1 large egg yolk, room temperature
2 tsp. pure vanilla extract
1/2 tsp. baking soda
2 1/2 cups (300 g.) all-purpose flour
1/2 cup plus 2 Tbsp. holiday sprinkles
Directions
Step 1
Arrange a rack in center of oven; preheat to 350°. In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, salt, and 1 1/4 c. (250 g.) granulated sugar until light and creamy, 1 to 2 minutes. Add egg, egg yolk, and vanilla and beat, scraping down bowl with a spatula, until just combined. Add baking soda and beat until incorporated.
Step 2
Reduce mixer speed to low and add f lour. Beat until only a few streaks of flour remain. Add sprinkles and fold with a spatula until incorporated.
Step 3
Place remaining 1/4 c. (50 g.) granulated sugar in a small shallow bowl. Using a 1/4-c. scoop or measuring cup, scoop dough and roll between your palms into balls. Roll 4 balls in granulated sugar and arrange on a parchment-lined baking sheet, spacing as far apart as possible. Let remaining dough balls sit at room temperature until ready to bake.
Step 4
Bake cookies 7 minutes. Open oven door, lift sheet 2" from rack, and bang pan 3 times on rack. Rotate pan 180°, return to rack, and close oven door. Continue to bake cookies 2 minutes more, then repeat banging and rotation process. Repeat 1 to 2 times more until cookies are golden brown on edges and bottom. (Cookies will have baked a total of 11 to 13 minutes.)
Step 5
Transfer cookies to a wire rack and let cool. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.
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Posted: Mon Dec 15, 2025 2:43 pm
A recipie fit for a king or queen Username: White Neko Chan
Preferences: 6, 10, 4, C, B, A, 7, 8, 2
My festive recipie
Ingredients
3 cups (415g) all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
3 tablespoons sugar, divided
1 cup warm whole milk, about 100°F
2 teaspoons active dry yeast
1 large egg
3 tablespoons butter, melted
1 1/2 to 2 quarts vegetable oil
3 cups powdered sugar
Special Equipment
Stand mixer
Method
Start the dough:
In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, salt, and 2 tablespoons of sugar.
Bloom the yeast:
In a 4 cup measuring glass or medium bowl, combine the warm milk (it should be about 100°F), remaining tablespoon of sugar, and yeast, and allow it to sit until foamy, about 5 minutes.
Make the dough:
Beat the egg into the foamy milk mixture and add the mixture to the mixing bowl of flour. Mix by hand or using the paddle attachment with your stand mixer set to low or medium low, until you get a wet dough with shaggy dry bits throughout. This can take anywhere from 30 seconds to 1 1/2 minutes depending on how you’re mixing.
Swap out the paddle attachment for the dough hook. Add the melted butter. Set the mixer to medium-low until the butter is incorporated, about 1 minute.
Knead the dough:
Turn the mixer up to medium or medium-high (depending on the size and weight of your mixer) and knead on the hook for about 6 minutes. The dough should be tacky to the touch but not so wet that you can’t handle it.
Shape the dough and let it rise:
Shape the dough into a ball and place it in a greased bowl. Cover with plastic and allow it to rise until doubled in size, 1 to 2 hours depending on the temperature of the room.
Set up your frying and dusting stations:
Fill a large 4-quart pot with a few inches of vegetable oil (about 2 quarts). Set a cooling rack over a baking sheet and place it next to the pot of oil along with tongs.
Sift 3 cups of powdered sugar into a medium-sized mixing bowl and set next to the rack and a sheet pan.
Cut the dough and heat the oil:
Once the dough has risen, turn it out onto a floured surface and roll it out into an oblong shape (about 10 inches by 14 inches and 1/4 inch thick). Cut the dough into 16 rough rectangles and cover with a flour-dusted tea towel to rest while you heat the oil.
Fry the beignets:
Heat the frying oil to 325°F. Fry the beignets in batches until golden, about 1 1/2 to 2 minutes per side.
Drain and coat the beignets in sugar:
Use your tongs or a frying spider to lift the beignets out of the frying oil and place them on the baking rack.
Let some of the fat drain off for about a minute before covering in powdered sugar. You want to coat them with sugar while the beignets are still hot, but not straight out of the fryer dripping in oil. Drop the drained beignets into the bowl with the powdered sugar. Turn to coat. Repeat with the remaining beignets.
Serve:
Serve warm with another generous dusting of powdered sugar and hot coffee on the side.
This is something I grew up eating in Louisiana. Here is a tip; NEVER BREATHE IN WHEN YOU TAKE A BITE!! The powdered sugar will make you cough. Lol! Syrup with Peanut butter as a dip also is optional. <3
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Posted: Mon Dec 15, 2025 4:13 pm
A recipie fit for a king or queen Username: ToniCourtel
Preferences: 10, 9, 5, 4, 2, A, C, B, Reroll
My festive recipie Ghirardelli Knock Off Brownies
1 cup granulated sugar
⅔ cup Ghirardelli unsweetened cocoa powder
½ cup all-purpose flour
½ teaspoon salt
1 cup- 1 bag Ghirardelli semi-sweet chocolate chips (preference)
½ cup vegetable oil (or melted butter)
2 large eggs
2 teaspoons vanilla extract
Optional: Swap half of chocolate chips for peanut butter chips... OR crumble in peppermint in the form of crushed candy canes
Instructions
Preheat the oven to 325°F. Set out an 8X8 inch baking dish and lightly spray with non-cooking spray.
Set out a large mixing bowl. Combine the granulated sugar, Ghirardelli unsweetened cocoa powder, flour, and salt. Whisk well. Then stir in the semi-sweet, chocolate chips.
In a separate bowl, whisk in the vegetable oil, eggs, and vanilla extract. Pour into the batter and mix to combine.
Spread the batter evenly in the prepared pan. Bake for 25-30 minutes, until the edges are crisp and the center is slightly puffed. Cool before cutting.
(Note: I barely let them cook, I like them fudgey and gooey under ice cream)
For an Extra Ticket:
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Posted: Mon Dec 15, 2025 7:26 pm
No Soquili for me!A recipie fit for a king or queen Username: ramenli
Preferences: C, A, B, reroll
My festive recipie
Scandinavian Almond Bars
Almond Bars
▢ 1 ¾ cup (218 g) all-purpose flour
▢ 2 teaspoons baking powder
▢ ¼ teaspoon salt
▢ ½ cup (113 g or 1 stick) unsalted butter, room temperature
▢ 1 cup (200 g) granulated sugar
▢ 1 large egg, room temperature
▢ ½ teaspoon almond extract
▢ 2 tablespoons whole milk, (low-fat works too)
▢ ½ cup sliced almonds
Icing
▢ 1 cup (120 g) powdered sugar, sifted
▢ ¼ teaspoon almond extract, or 1/2 teaspoon vanilla
▢ 1-2 tablespoons whole milk for drizzle consistency, (low-fat works too)
Instructions
Preheat oven to 325℉. Line baking sheets with parchment paper and set aside.
In a large bowl, whisk together flour, baking powder, and salt in. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat together butter and sugar until fluffy, about 2 minutes. Add egg and almond extract, and mix until incorporated, scraping down sides of the bowl when necessary. Gradually add in the flour mixture and beat well.
Divide dough into quarters and form each into a 12-inch log. Place two logs 4-5 inches apart on parchment paper. Using a rolling pin, flatten log until 3 inches wide (making a 12-inch by 3-inch rectangle). It doesn't have to be perfect.
Brush the two dough rectangles with milk. Sprinkle with almonds and bake at 325℉ for 12 to 14 minutes or until edges are lightly browned. Repeat with remaining two logs.
While the bars are baking, prepare the icing. Whisk together the powdered sugar, almond extract and 1 tablespoon of milk. Add more milk, 1 tablespoon at a time until you reach a drizzle consistency.
While the bars are still warm, cut diagonally into one inch strips and drizzle with icing. Let icing harden before serving.
For an Extra Ticket: (image of your recipie cooked by you) We make these every year but not yet!
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