This is a place for all sorts of community-contributed things, like fanart, custom music, games, recipes, custom minis, and really anything of that nature!

Custom Ponies

windrose.jpg Windrose mini by Rising-Chaos
013.JPG Winter-Solstice mini by Rising-Chaos


Rising-Chaos Theme: Failed Ambitions, Rising Chaos by Crescent

We're All Heroes: Hemlock's Theme *WIP* by Crescent

Whistlestop's Theme by Nocturne


These ponies are willing to lend their skills and help realize an idea of yours. Just ask one of them on the MUSH! Remember that skills and styles may vary.



Fluttershy - For samples of her work, see her portfolio, her (Rated R) webcomic, or MLP:RiM Season 2, 3, 4 Editions.


Random foodstuffs snacks and goodies from the ponies around the harbor.

Harbor Seafoam Mint Chocolate Cupcakes
Contributed By: Moonshine
1 3/4 cups all-purpose flour, 1 1/4 cups sugar, 2 teaspoons baking powder,1/2 teaspoon salt, 3/4cup vegetable oil, 3/4 cup milk, 3 eggs, 1 1/2 teaspoons vanilla, 4oz mint chocolate chips (or chopped Andes Mints), 4oz milk chocolate chips, 1 conttainer (16oz) Chocolate Frosting, Rainbow Sprinkles (For that 'Dash' of color)
  1. Preheat oven to 350degrees F. Line standart 2 1/2inch muffin cups wth paper baking cups.
  2. Combine flour, sugar, baking powder and salt in a large bowl. Add oil, milk, eggs and vanilla; beat with an electric mixer at medium speed 2 minutes or until well blended.
  3. Stir in chocolate until well blended. Spoon batter into prepared muffin cups, filling three-fourths full.
  4. Bake 25 to 30 minutes untill toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks for 10 minutes. Remove to Racks; cool completely
  5. Spread frosting over cupcakes. Decorate with sprinkles. (makes 20 cupcakes.)//
Heart-Stopping Rusty Bucket Tavern Bread (also known as Crack Bread)
One loaf of french bread (cut lengthwise; if you have access to the roasted garlic bread from Costco, use that), 1 lb monterey jack cheese (shredded), 1/2 C of Salted Butter, 1/2 C of mayonnaise, 3-4 green onions (chopped), heaping tablespoon of minced garlic
  1. Preheat oven to 325degrees F. Line a baking sheet with foil, making a lip if it doesn't already have one. Arrange the bread halves innards-up so you can spread the goodies on it later.
  2. Melt the butter in a small saucepan on medium heat, and add in the garlic to heat until fragrant.
  3. Pour the butter and garlic mixture over both halves of the bread, spreading with a pastry brush if necessary.
  4. In a medium bowl, mix the cheese, onion, and mayo until thoroughly combined. If you like olives, consider adding some chopped olives (about a 1/2 C or so).
  5. Spread the cheese mixture on each half of the bread. It will be pretty thick. This is what makes it awesome.
  6. Pop it in the oven uncovered and bake for 25 minutes.
  7. Once it's out, let it sit for 10 minutes before slicing and eating. Beware: it will be gone quicker than you think!
Carmel Chocolate Iced Mocha
Contributed By: Moonshine
OOooh Coffee! Ok everypony and gryphie's too! here's your fix of something zippy!, here's the ingredients: Your favorite coffee maker! your favorite coffee type, though keep it non flavored and regular and about half as full as you'd usually fill your filter. (double filter), and you're gonna need ice too! 1half cup of caramel, 1half cup Chocolate Sauce, and a good bit of whipped cream (reddi-whip), spray-on or dolloped. Maraschino Cherries too. 1 cup of Milk, Fancy thick straw
  1. Fill your coffee decanter with about a cup of ice and fill the water tank only half as full as normally.
  2. mix the chocolate and caramel sauce together with the milk.
  3. pour the choco-caramel-milk sauce into the decanter with the ice.
  4. brew coffee as normal letting the fresh hot coffee mix with the choco-caramel-milk-ice combo.
  5. Get your serving glasses ready, it makes about two reasonable sized cups of mocha. To prepare your glasses. pour caramel at the bottom so there is a skin at the bottom, and to be fancy, pour the caramel around the sides of the glass in a nifty spiral pattern. (greater sugar consistency)
  6. Remove from heat asap, the ice will chill down and melt a little bit right off the bat, but the dilution is accounted for. Spray a little dollop of whipped cream in the bottom, and pour a little bit of the mocha mix atop that.
  7. Stir to get a creamy froth, then pour in the rest of the mocha mix to just about a half inch from the top of the glass. Top with ample reddi-whip whipped cream, and lastly…
  8. drop a cherry on top!
  9. Enjoy!
Orange Cream Summer Dream Soda Shake
Contributed By: Moonshine
As seen on: cookin-up-trouble
Ingredients: 1 can of Orange Juice Concentrate, a 1 liter bottle of soda water, 2 teaspoons of vanilla extract, Orange Zest, a cup of sugar, one can of Reddi-whip, some straws, and a miniature mandarin orange(sometimes called cutie-pies). small silicon candy molds
  1. Take a portion of the Orange Juice=OJ and mix it into the cup of sugar until there's a nice tint of orange to the sugar.
  2. Place the OJ-Sugar mixture into the small candy molds and FIRMLY press place in the refrigerator for about an hour.
  3. Place the Orange juice concentrate into a mixing container and pour soda water, and vanilla extract into the used OJ can, mix well.
  4. Pour the Vanilla Extract/Soda water into the mixing container with the OJ concentrate measuring out enough soda water to replace the normal water content on the packaging's instructions.
  5. Mix thoroughly till frothy, and pour into tall glasses leaving about an inch till the top of the glass.
  6. add ample amounts of reddi-whip to the top inch of the glass making a mountain of whipped cream, and then add the orange zest to the top of the whipped cream
  7. Remove the candy molds from the refrigerator, and CAREFULLY remove the molded sugar bits from the candy mold. Gently place the OJ-Sugar candies atop the whipped cream mountain.
  8. Add a slice of that miniature orange to the top to make things pop
  9. Serve around, should make around four decent mugs, to share with friends!
  10. Cheers!