Baked Alaska: A Culinary Mystery by Josi A. Kilpack

     An Alaskan cruise is the setting for amateur detective Sadie Hoffmillers latest adventure. Sadie plans to spend time relaxing with her two grown children, Breanna and Shawn, and her boyfriend, Pete, while enjoying the luxury and cuisine of an elegant cruise ship and helping to plan her daughters upcoming wedding. But even as the crew prepares to leave port, Sadie has suspicions about the voyage ahead and the relationship between her normally easygoing son and a mysterious female passenger he obviously knows but refuses to discuss.

     When the woman is discovered unconscious during the second night at sea, Sadies apprehension escalates. Over the last few years, Sadie has developed an extreme dislike for secrets and it would seem her son is keeping one from her.

     Includes eight new mouthwatering recipes, tested and approved by the official bakers of Sadies Virtual Test Kitchen.  (-synopsis)

     Sadie Hoffmiller is a mother of two adult children who likes to do a little detective work on the side.  She decides to take a cruise with her children and her boyfriend, Pete, so that they can get to know each other better.  Unfortunately the cruise starts off with Sadie finding an unconscious woman on the ship's deck. 

     From there Shawn, her son, tells her about a secret he's been keeping from her that threatens to jeopardize their close relationship.  Her daughter is struggling to plan a wedding but her mother-in-law wants to turn the small wedding into an over the top affair.  Put that together with Pete wanting to get married and Sadie is getting more then she bargained for in this mystery!

     I like how strong and determined Sadie is as a main character.  She wants what's best for her children and while she's protective, she also knows when to back off.  I do think she's a little too nosy for her own good and she pries into the lives of some of the on board passengers to the point that they end up screaming at her!

     The neat thing about this book is that there is more than one mystery to solve.  Several different things are going on during the cruise and Sadie and Pete both have a hand in figuring out all of them.  Pete tends to take the more direct route by speaking with the head of security and getting in touch with his contacts while Sadie likes to do the digging around herself.  The pair compliment each other wonderfully and it's fun to see how well they get along.

    I will say that this mystery kept me guessing until the end.  There were a lot of minor characters to keep track of and some of them ended up playing major roles in the end.  The book closes with all the mysteries being solved and a new romance budding.  It's a fun read for cozy mystery lovers!

     An added bonus to the book is that there are several different recipes included in this book.  As an avid cook this was one of my favorite things about the book.   I liked how the author had the characters talk about a food item and then she ended the chapter with a recipe. 

I give this book 4 out of 5 stars.

Banana Nutella Muffins

     As many of my readers know I buy bananas several times a month and make sure I buy more then we can eat.  I do this so that I have a reason to make banana bread or banana muffins for my breakfast.  Even though I love my banana bread, sometimes it needs to jazzed up.

     In the past I've made banana chocolate chip muffins which were rather tasty.  I've made banana muffins with caramel glaze.  I've even made banana nut muffins with a chocolate frosting on top.  As I looked through my pantry my glaze landed on a jar of Nutella.  I quickly decided that Nutella would be delicious with my banana muffins.

     I whipped up a batch of banana muffins and poured them in to muffin cups.  I then melted the Nutella and swirled it into the muffins.  They ended up being awesome!  Soft muffins packed with banana flavor and sweet chocolatey Nutella.  These were not only perfect for breakfast but they were great as a snack on the go!

Banana Nutella Muffins (a Hezzi-D original)
1 3/4 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
4 T. butter, melted
4 oz. unsweetened applesauce
1/2 c. sugar
1/4 c. brown sugar
2 eggs
3 bananas
1/4 c. Nutella

1.  Preheat the oven to 350 degrees.  Line a muffin tin with 12 cupcake liners.

2.  In a medium bowl combine the flour, baking powder, baking soda, salt, and cinnamon.

3.  In a large bowl beat the butter, sugars, and eggs together.  Add in the applesauce and mix well.

4.  Slowly add the flour mixture to the sugar mixture and stir well.  Add in the bananas and mix until well combined.

5.  Pour the batter into the prepared muffin tin filling about 2/3 of the way full.

6.  Place the Nutella in small bowl and microwave 30 seconds.  Place a few small dots on top of each muffin then swirl with a butter knife.

7.  Bake for 20-25 minutes or until a toothpick comes out clean.  Remove from the oven and cool on a wire rack.  

  This post linked to:
Foodie Friday,  Foodtastic Friday, Foodie Friends Friday, 

Hummingbird Cake #BundtaMonth

     Last month was the first month of participating in the #BundtaMonth group.  I'm so glad I joined because I have several Bundt pans that I rarely use and making Bundt cakes is easy and delicious!   This month the theme was Tropical March.  Thinking of tropical my mind immediately goes to pineapple.  Thinking of pineapple led me right to Hummingbird Cake.

     I first learned of Hummingbird cake 2 or 3 years ago.  I saw a picture of one and was drooling as I hit the button to take me to the recipe.  When I saw that it consisted of pineapple, bananas, and nuts I was immediately sold.  So for this challenge I went back to the decadent Hummingbird Cake.

     I whipped this cake up on a Sunday.  It came out moist and flavorful.  I then took it a step farther and drizzled it with cream cheese frosting and a sprinkle of pecans.  I took it into work the next day and it was gone within the hour.  I also had 6 people come and find me for the recipe.  While people often tell me they like my baking, this was a new record for the amount of people wanting the recipe.

Hummingbird Cake (adapted from Southern Living, February 2012)
For the Cake:
1 c. chopped pecans
1 1/2 c. flour
1 1/2 c. Bob's Red Mill graham flour
2 c. sugar
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 eggs, beaten
3 bananas, mashed
12 oz. crushed pineapple in juice
1/2 c. vegetable oil
1 t. vanilla

For the Glaze:
4 oz. cream cheese
2 c. powdered sugar
1 t. vanilla
2 T. milk

1.  Preheat the oven to 350 degrees.  Prepare your Bundt pan by spraying it with cooking spray and then lightly dusting with flour.

2.  In a large bowl combine the flours, sugar, baking soda, cinnamon, and salt.  Mix well.

3.  Stir the eggs, bananas, pineapple, oil, and vanilla into the flour mixture.  Mix until the ingredients are just combined.  Fold in half the pecans.

4.  Pour the batter into the prepared Bundt pan.  Bake for 1 hour or until the top is golden brown and a toothpick inserted into the center comes out clean.

5.  Cool the cake on a wire rack for 10 minutes.  Flip the pan over and remove the cake.  Cool for at least 1 hour.

6.  To make the glaze combine the cream cheese, powdered sugar, vanilla, and milk in a food processor.  Process until well mixed.

7.  Pour the glaze over top of the cake and sprinkle with remaining pecans.

Take a look at all of the other amazing tropical Bundt Cakes from this month!
Bananas Foster Bundt by Anita from Hungry Couple
Blue Hawaiian Bundt Cake by Tara from Noshing With The Nolands
Chocolate Bundt With Coconut Cream Cheese Filling by Karen from In The Kitchen With KP Chocolate Coconut Bundt Cake by Kim from Cravings Of A Lunatic
Coconut and Rum Tea Cake by Anuradha from Baker Street
Coconut Banana Bundt Cake with Rum Glaze by Lora from Cake Duchess
Coconut Bundt Cake by Holly from A Baker’s House
Coconut Lime Bundt Cake by Kate from Food Babbles
Hummingbird Bundt Cake by Heather from Hezzi D’s Books and Cooks
Hummingbird Bundt Cake by Jennie from The Messy Baker Blog
Lime Glazed Bundt Cake by Carrie from Poet In The Pantry
Mini Pineapple Bundt Cakes with White Chocolate Ganache by Alice from Hip Foodie Mom
Pina Colada Bundt Cake by Renee from Magnolia Days
Pineapple Bundt with Kuih Tat Filling by Stacy from Food Lust People Love
Vanilla Orange Bundt Cake with a Hint of Coconut by Laura from The Spiced Life Very Vanilla Bundt Bake by Dorothy from Shockingly Delicious
White Chocolate Guava Cake by Kim from Ninja Baking


Here's how you can be a part of Bundt-a-Month!
- Simple rule: Use any tropical fruit - and bake us a Bundt for March
- Post it before March 31, 2013.
- Use the #BundtAMonth hashtag in your title
- Add your entry to the Linky tool below
- Link back to Lora and Anuradha's announcement posts.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

Link to BundtaMonth on Facebook - http://www.facebook.com/BundtaMonth

Link to BundtaMonth on Pinterest -
https://pinterest.com/bakerstreet/bundtamonth/

This post linked to: 
Thursday Treasures,  Tasty Thursday, Fantastic Thursdays, Full Plate Thursday,

Stir Fry Thai Beef with Rice

     I am all baked out.  Yes, you heard correctly, after a long weekend of baking I don't think I can bake anymore.  This past weekend I made 3 dozen large muffins, 2 dozen pumpkin blondies, 2 dozen decorated vegan sugar cookies, and 4 dozen regular decorated sugar cookies.  I really enjoyed making everything but all the baking and decorating is surprisingly exhausting.  In fact did you know that the average person burns between 100-130 calories an hour when actively cooking?  I must have burned a good 600 calories this weekend while I was baking!

    After a full weekend of baking I wasn't really in the mood for cooking dinner either.  I wanted something that I could make in under 30 minutes that was good and semi-healthy.  I found a recipe for stir fried Thai beef that I had printed out over a month ago and forgot about.  I promptly whisked together the marinade ingredients, tossed in the beef, and got working on chopping up the remaining ingredients.

     The flavors in this beef dish were phenomenal!  It was slightly sweet, a little bit salty, with just a bit of heat.  The peppers added color to the dish and I put it all over top of fluffy jasmine rice.  This was a flavorful and easy to make meal.

Stir Fry Thai Beef with Rice  (adapted from Cooks Illustrated)
3/4 t. ground coriander
1/4 t. white pepper
1 T. brown sugar
1 T. soy sauce
1 T. fish sauce
2 lb. blade steak, trimmed and cut into 1/4 inch thick strips
For the stir fry:
2 T. fish sauce
2 T. rice vinegar
2 T. water
1 T. brown sugar
1 T. Asian chili garlic sauce
1 T. soy sauce
3 garlic cloves, minced
2 T. vegetable oil
3 jalapeno chilies, seeded and chopped
3 shallots, peeled, trimmed, and sliced
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 c. cilantro, chopped

1.  Combine the coriander, white pepper, brown sugar, soy sauce, and fish sauce in a gallon sized zip top bag.  Add the beef, toss to coat, and refrigerate for 15 minutes.

2.  In a small bowl combine the fish sauce, vinegar, water, brown sugar, chili garlic sauce, and soy sauce.  Mix and set aside.

3.  In another small bowl combine the garlic and 1 teaspoon of oil.  Set aside.

4.  Heat the remaining oil in a skillet over medium high heat.  Add in half the beef, cooking without stirring for 2-3 minutes per side or until browned.  Remove from skillet and brown the other half of the meat.

5.  Add the chilies, shallots, red peppers, and green peppers to the same skillet the beef was cooked in.  Cook for 3-4 minutes or until the vegetables just begin to soften.  Push the pepper mixture to the sides of the skillet.

6.  Add the garlic and oil mixture to the center of the skillet, mashing with a spoon, for 30 seconds.  Combine the pepper and garlic mixtures in the skillet.  Add the fish sauce mixture to the skillet and increase the heat to high.  Cook for 2-3 minutes.

7.  Return the beef and any juices to the skillet.  Toss well to combine.  Stir in half of the cilantro.

8.  Serve over top of rice.  Sprinkle with remaining cilantro.

This post linked to: 
Thursday Treasures, 

Cookie Butter Cups (using Biscoff Spread)

     I've never really understood the appeal of peanut butter cups.  It could be that I don't eat peanut butter but I'm not sure that's quite it.  I just didn't understand what was so great about a chocolate cup filled with peanut butter...until now.

     Enter Biscoff Spread.  Have you tried this before?  I've heard about it for quite some time but I only recently found it in my local market.  I made sure there weren't any nuts in it and after reading the ingredients I was pretty excited to try it.  It's basically a butter made out of Biscoff cookies.  Biscoff cookies are filled with spices and are delicious.

     When I took the lid off of the Biscoff spread I was a little worried because it looked just like peanut butter.  I grabbed a spoon and took a bite.  It was so incredibly good!  As soon as I realized I loved this cookie butter I wanted to make something with it.  I didn't have a lot in the house but I did have what I thought I needed to make Cookie Butter Cups.

     I made these Cookie Butter Cups with just three ingredients.  They were so good.  The milk chocolate paired so nicely with the sweet and spiced cookie butter.  They look exactly like peanut butter cups but don't be fooled-it's all cookie butter in there!

Cookie Butter Cups (a Hezzi-D original)
12 oz. milk chocolate
1 c. Biscoff spread
3 T. honey

1.  Heat the chocolate in a double boiler until it is melted.

2.  Pour a tablespoon spoon of chocolate into each candy cup mold.  Using the back of a spoon move the chocolate around so that the bottom and sides of each cup are covered in chocolate.  After you do this with each mold bang the entire mold on the table several times to get out any air bubbles.

3.  In a small bowl combine the Biscoff spread and honey.  Mix well.

4.  Roll the Biscoff mixture into small balls.  Flatten the balls and place in the middle of each chocolate cup taking care that they do not touch the sides of the mold.
 
5.  Pour chocolate over top of the Biscoff filling, covering it.  Bang the mold on the table again to get out air bubbles.

6.  Place the mold in the refrigerator for 15 minutes.  Remove, turn upside down, and pop out the Cookie Butter Cups.

7.  Store in an air tight container for up to 2 weeks.

*Makes 16 Cookie Butter Cups      

This post linked to:
Trick or Treat Tuesdays, Two Cup Tuesday, Tempt My Tummy Tuesday,

Eggplant Bolognese: Meatless Monday

     Have I mentioned lately that I hate the cold weather?  I have such a hard time when the temperature goes under 50 degrees.  My hands and feet are like ice-just ask my husband.  To warm up I like to make hearty meals such as soups, pastas, and casseroles.  Many times the warm, comforting meals are full of fat and calories so I look for recipes I can adapt and make healthier.

     One thing I like to do is make meatless meals that seem as though they have meat in them but they really don't.  This eggplant bolognese is like that.  It's a hearty sauce poured over top of pasta that doesn't leave me wishing for meat.  A combination of eggplant, mushrooms, and tomatoes make the base of the sauce.  Then red wine and vegetable broth are added for flavor.  It's a great cold weather meal and it makes plenty so you can make it for a crowd or you can eat it all week long!

Eggplant Bolognese (adapted from Around the Table: Loving Food in RI)
1 c. dry red wine
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1 medium eggplant, peeled and chopped
8 oz. mushrooms, chopped
1 T. fresh rosemary, chopped
1 T. fresh oregano, chopped
6 oz. tomato paste
2 large tomatoes, diced
1 (28 oz) can crushed tomatoes
1 1/2 c. vegetable broth
1 t. black pepper
1/2 c. low fat milk
1 lb. pasta, cooked and drained

1.  Bring the red wine to a simmer in a large sauce pot over medium heat.  Add in the onion, carrots, celery, and garlic.  Cook, stirring frequently, for 10 minutes.

2.  Add in the eggplant, mushrooms, rosemary, and oregano and cook for 10 more minutes, stirring occasionally.

3.  Stir in the tomato paste and cook for 1 minute, stirring constantly.

4.  Add in the tomatoes, vegetable broth, and pepper.  Bring to a boil.  Reduce heat to low and simmer for 30 minutes, stirring occasionally.

5.  Remove from heat and stir in milk.

6.  Serve over cooked pasta.

Carrot Cake with Cream Cheese Frosting #SundaySupper

    My dad retired last month.  I still can't believe that he is no longer working.  He is incredibly active but so far he seems to be keeping busy in his retirement.  The weekend after he retired we through a surprise retirement party for him.

    My mom had the idea to make him 3 cakes, one for each of his hobbies.  I thought that was a great idea a readily agreed.  The only problem was that the cakes took a lot of time and I worked everyday the week before the party.  I managed to make the carrot cake Thursday night but when I went to remove them from the pans one turned out beautifully and the other broke into pieces.  I was incredibly upset and was even contemplating buying a cake mix for the next day.

     Thankfully I had a 2 hour delay Friday morning so I was able to get up early and make the cake.  When I got home from work I frosted it and decorated it.  It turns out that the carrot cake was the favorite at my dad's party.  Everyone loved the fruit, nuts, and carrots that filled this cake.  It was full of flavor and it looked pretty good too.

      This week our theme for #SundaySupper is Cheese, Cake, and Cheesecake so I couldn't wait to share this cake with the group.  We were able to share cheese dishes, cakes, or cheesecake!  What a wonderful combination of foods.

Carrot Cake (adapted from Dorie Greenspan's Baking:  From My Home to Yours)
For the Cake:
2 c. flour
2 t. baking powder
2 t. baking soda
2 t. ground cinnamon
1 t. nutmeg
1 t. salt
2 c. grated carrots
1 c. coarsely chopped walnuts
1/2 c.  shredded coconut
1/2 c. raisins
2 c. sugar
1/2 c. vegetable oil
1/2 c. butter
4 eggs

For the Frosting:
8 oz. cream cheese, softened
1 stick butter, softened
3 1/2 c. powdered sugar
1 T. vanilla 

1.  Preheat the oven to 325 degrees.  Butter two 10" round cake pans and flour the insides.

2.  In a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  In a medium bowl combine the carrots, nuts, coconut, and raisins.

3.  In the bowl of a stand mixer beat the sugar, butter, and oil together on medium speed.  Add the eggs one at a time and continue to beat until the batter is smooth.

4.  Reduce to mixed speed to low and add in the flour mixture, mixing until just combined.  Remove the bowl from the bowl and fold in the carrots, nuts, coconut, and raisins. 

5.  Bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean.  Place on a cooling rack and let cool for 5 minutes.  Run a knife around the sides of the cakes and unmold them.

6.  Invert the cakes and remove them from the pans.  Invert and cool to room temperature.

7.  To make the frosting combine the cream cheese and butter together in the bowl of a stand mixer.  Beat until smooth.  Gradually add the sugar and beat until the frosting is smooth.  Beat in the vanilla.

8.  To assemble the cake put one layer on a cardboard cake round.  Spread frosting on top of the cake then place the second layer on top.  Frost the sides and the top of the cake with the remaining frosting.  Top with chopped nuts or coconut if desired.

Make sure you check out what the other #SundaySupper members are cooking up this week!

Cheese –

• Garlic and Goat by Supper for a Steal
• Quick and Easy Homemade Cottage Cheese by The Meltaways
• Homemade Velveeta Cheese by Juanitas Cocina
• Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
• Irish Cheese Soufflés by girlichef
• Paneer Tikka Masala by Kimchi Mom
• Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by The Girl in the Little Red Kitchen
• Ricotta Croquettes by Basic N Delicious
• Cheeseburger Soup by Dinners Dishes and Desserts
• Cherry Blossom Crescents by The Ninja Baker
• Saag Paneer! Golden Roasted Ricotta In Savory Spinach Sauce by Sue’s Nutrition Buzz
• Sourdough Cheese Crackers by Curious Cuisiniere
• Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes & Kale Chips
• Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
• Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With KP
• Baked Mozzarella Sticks by Mama’s Blissful Bites
• Paneer Indian Cottage Cheese Pancake by Masala Herb
• Crepes with Strawberry Mascarpone Cream Filling by Soni’s Food
• Roasted Pears with Pecorino by Happy Baking Days
• Pan-Fried Halloumi Cheese Salad by The Catholic Foodie
• Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands

Cakes –

• Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
• Sour Cream Chocolate Chip Cake by Gourmet Drizzles
• Dairyfree Ice Cream Cake by Galactosemia in PDX
• KitKat Chocolate Cake by The Urban Mrs.
• Old Fashioned Caramel Cake by There and Back Again
• Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
• Flourless Chocolate Bean Cake by Vintage Kitchen
• Dense Chocolate Cherry Cake by What Smells So Good?
• Tequila Lime Cupcakes by Mama Mommy Mom
• Almond Polenta Cake by Shockingly Delicious
• Salmon Cakes by Family Foodie
• Banana Split Bundt Cake with Chocolate Glaze by NeighborFood

& Cheesecakes

• Kit Kat Cheesecake Brownies by Chocolate Moosey
• Reese’s Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
• Nutella Cheesecake Brownies by The Foodie Army Wife
• Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
• Grasshopper Cheesecake Bars by That Skinny Chick Can Bake
• Chocolate Covered Cherry Cheesecake by Magnolia Days
• Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey and Maurene
• Mocha Cheesecake by The Lovely Pantry
• Lime Cheesecake Bites by Peanut Butter and Peppers
• No-Bake Banana Sundae Cheesecake by The Messy Baker
• Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
• Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
• Cheesecake au Baileys by Baker Street
• Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
• Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
• Chocolate Cheesecake Bites by Mom, What’s For Dinner?

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes!  Our weekly chat starts at 7:00 pm EST!

Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat. 

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7PM Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us! 

Orangeberry Book Tours – Doing Max Vinyl by Frederick Lee Brooke

Doing Max Vinyl by Frederick Lee Brooke

Earth first. Okay, maybe second. Third? She’ll KILL you!

 Max Vinyl’s type of success story can only happen in America. Rising from humble beginnings, he has reached the height of the computer recycling racket. Problem is, he’s using Lake Michigan as his own personal profit center. Even that wouldn’t have been a problem if his environmentalist girlfriend Tris hadn’t found out his dirty secret. And while Max is devastated by his love crashing down around him, he’s about to learn that the rage of a woman scorned packs far more firepower and potential for destruction than he had ever imagined. 

 Iraq War veteran Annie Ogden has spent three tormented months living in a cabin alone trying to re-discover her purpose in life. When two of Max’s thugs threaten Annie’s sister, she is dragged into his corrupt world in an unwitting alliance with the environmentalist, Tris. Which is really lousy news for Max. Will he hold up under the coordinated attacks of two furious women? As things spin completely out of control and complications mount, it’s all Max can do to stay one step ahead until it’s all he can do to stay alive! 

 A farce full of hysterics and chicanery, Frederick Lee Brooke’s first installment of the Annie Ogden mysteries is an incisive examination of corporate lunacy, greed and modern disconnection. Having received multiple four and five-star reviews on Amazon, Doing Max Vinyl: An Annie Ogden Mystery is loaded with razor-sharp dialogue, ingenious plotting and so much fun it should be illegal! 

 What readers are saying 

 From Reviews on Amazon and Goodreads “I have read a great many Indie books recently and every once in a while you find a true gem. DOING MAX VINYL is one of those gems.”

 “Read this book–you won’t be disappointed. BTW, I may just add Annie Ogden to my five-top-people-to-have-lunch-with list!”

 “I particularly enjoyed two of the male characters, Ike and Tranny, a couple of ex-cons that work for Max Vinyl. The way that they fought like an old married couple as they dealt with the plot’s unexpected twists had me in stitches throughout the book.” 

 “Like Hiassen, who writes from an abiding affection for South Florida, Brooke’s satire of reckless polluting is rooted in a love and knowledge of Chicago and Lake Michigan.”

 “Annie Ogden, a war veteran home after 3 tours of duty in Iraq, is trying to find her place in life. A self-sufficient, strong willed woman, she takes matters into her own hands to see justice achieved. The topic of returning veterans and their struggle to fit back into society is handled in a genuine, unique and passionate way.”

 Discover why Doing Max Vinyl (An Annie Ogden Mystery) currently ranks #1 on Goodreads Best Mysteries/Thrillers/Suspense Novels of 2011!

 Buy Now @ Amazon 

 Genre – Mystery & Thriller / Horror

 Rating – PG13 

 More details about the author 

 Connect with Frederick Lee Brooke on Facebook &Twitter 

 Website http://www.frederickleebrooke.com/

Thing 1 & Thing 2 Cupcakes for Dr. Seuss's Birthday

     One of my favorite author's growing up was always Dr. Seuss.  I loved the nonsense rhymes and the rhythms in his books.  They were easy for me to follow and to read at a young age.  Now that I am a special education teacher I enjoy sharing his books with my students because they find them funny, can predict the rhymes, and they are easy to read.  Many of my students who struggle with reading are able to read his books.

     March 2 is Dr. Seuss's and usually this is the day we celebrate Read Across America.  However, because Read Across America is part of the National Education Associations push to read to children, this year it will be on Friday, March 1 so we can celebrate the event in school.  Many of the teachers in our school make Dr. Seuss and Cat in the Hat crafts, read books by Dr. Seuss, and just promote reading in general.

     Since I love both baking and reading I decided to combine them into a fun day for my own students.  We will be reading two of my favorite Dr. Seuss books,  The Cat in the Hat and One Fish, Two Fish, Red Fish, Blue Fish.  While reading my students will be enjoying Thing 1 and Thing 2 cupcakes along with Pink Ink Drink.  I know they are going to love the cupcakes!

     Do you need some more information on Read Across America?  You can visit Dr. Seuss's Seussville Page or the NEA's Read Across America page.  Either way, make sure you pick up a book and read with your child tonight!

Thing 1 and Thing 2 Cupcakes  (idea from Confections of a Foodie Bride.  Cupcakes adapted from Betty Crocker's Big Book of Cupcakes)
For the cupcakes:
2 1/4 c. flour
1 t. baking soda
1 t. baking powder
3 T. cocoa powder
1 t. salt
1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
1 t. Americolor Soft Gel Paste in Red (or 2 T. of regular red food coloring)
2 t. vanilla
1 c. buttermilk
1 T. white vinegar

For the frosting:
2 sticks butter
3 c. powdered sugar
1 t. meringue powder
1 t. vanilla

For decorating:
Red cupcake liners
Blue cotton Candy
Thing 1 Thing 2 tags     

1.  Preheat the oven to 350 degrees.  Place red cupcake liners in 24 muffin cups.

2.  In a small bowl combine the flour, cocoa powder, salt, baking soda, and baking powder.

3.  In a large mixing bowl beat the butter and sugar until fluffy.  Add in the eggs one at a time beating after each addition.
 
4.  Stir in the food coloring and vanilla.

5.  Mix in 1/3 of the flour mixture and then 1/2 of the buttermilk, stirring well until combined.  Then mix in half of the remaining flour.

6.  Stir in the remaining milk and then remaining flour, mixing until just blended.  Beat in the vinegar.

7.  Divide the batter evenly among muffin cups, filling each 2/3 of the way full.

8.  Bake for 20-24 minutes or until a toothpick inserted into the center comes out clean.  Remove from oven and cool on a wire rack.

9.  Print the Thing 1 and Thing 2 labels and stick them to the cooled cupcakes.  I used double sided tape to do this.

10.  To make the frosting beat the butter with a hand mixer on medium speed until smooth.  Add in the vanilla and meringue powder.  Add in the powdered sugar a half cup at a time until the frosting is smooth and at desired consistency.

11.  Spread a layer of frosting on top of each cupcake.

12.  Just before serving fluff pieces of cotton candy and gently press down onto the cupcakes creating hair.

**Do not add the cotton candy until you are ready to serve these cupcakes!  It will melt onto the cupcakes.  I timed it and my cupcakes were good for just over 30 minutes before the cotton candy started to melt. **

This post linked to:
Foodie Friday, Foodtastic Friday, Foodie Friends Friday, Shine on Friday,

Beef and Broccoli Bowl

      Have I mentioned before that I love cooking magazines?  I do.  Every month I get Cooking Light, Taste of Home, Bon Appetit, Vegetarian Times, Saveur, and Cooking delivered to my door.  That's in addition to magazines I pick up when I'm standing in line at the grocery store.  I can't help it, I love beautiful photographs of food and amazing recipes.

      When I first get a cooking magazine I flip through the pages to see if any of the pictures catch my eye.  If they do I take a look at the recipe and decide if it's something I want to make.  Then I toss the magazine in my magazine basket to look at on the weekend.

       This month when I opened up my Cooking Light my eyes immediately fell on the Beef and Broccoli Bowl.  The funny thing is, I wouldn't have guessed that's what it was from the picture.  In the picture the food is on a white plate.  There is brown beef, green broccoli, and orange carrots.  The colors are beautiful and vibrant.

       I changed the recipe just a bit when I made it the very next night.  I switched out the carrots for a bright red pepper.  I also added in some garlic.  Frank and I both ended up really enjoying this dish.  It was bright, colorful, and had a nice flavor to it as well.  It wasn't full of soy sauce as so many Asian recipes are.  There was some soy sauce but there was also hoisin, sesame oil, and seasoning.  I found it to be light but filling.

Beef and Broccoli Bowl (adapted from Cooking Light October 2012)
2 c. cooked jasime rice
1/4 c. lower sodium soy sauce
1 T. cornstarch
1 T. hoisin sauce
1 (12 oz) boneless sirloin steak, cut into thin strips
2 t. vegetable oil
3 garlic cloves
2 c. broccoli florets
1 c. red onion, thinly sliced
1 c. red pepper, chopped
2/3 c. water
2 t. sesame oil
1 t. black pepper
1/4 c. green onions, sliced

1.  In a medium bowl combine the soy sauce, cornstarch, and hoisin.  Mix well and add the strips of beef.  Toss to coat.

2.  Heat a large skillet over medium high heat.  Add the vegetable oil to the pan and swirl to coat.

3.  Remove the beef from the marinade and add to the pan (reserve marinade for later).  Cook for 3-5 minutes or until the beef has just browned.  Remove from the pan and place in a bowl.

4.  In the same skillet add the garlic, broccoli, onion, red pepper, water, and sesame oil.  Cook for 5 minutes or until the broccoli is just becoming tender.  Add the reserved marinade to the pan and bring to a boil.  Cook for 1 minute.

5.  Return the beef and any collected juices to the pan.  Cook for an additional minute.

6.  Serve over top of jasmine rice and sprinkle with green onions.

Herbed Flatbread Crisps for Daring Bakers

     Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!

      I was so excited to get started on this challenge.  I've been wanting to making flatbread crisps for a while now and this was the perfect time to experiment with them.  The recipe was easy to make and I ended up topping the flatbreads with a variety of different herbs and seasonings.

     I made salt, rosemary, and thyme ones, Hawaiian red salt and pepper ones, marjoram, salt, and rosemary ones, and garlic, salt, and oregano ones.  My favorites were the garlic, salt, and oregano, as well as the salt, rosemary, and thyme ones.  The flatbreads were crisp in the middle and softer on the ends.

      My husband enjoyed his with a few slices of cheese while I ate mine with roasted red hummus.  We both also enjoyed the flatbread crisps plain.  This was a great challenge and I'm so glad I got to make this recipe!

 Herbed Flatbread Crisps (from Martha Stewart)
1 c. warm water (110 degrees)
1 t. active dry yeast
3 c. flour
3 T. extra virgin olive oil
coarse salt
1 t. sugar
Toppings (sea salt, black pepper, rosemary, thyme, marjoram, garlic, or oregano)
1 egg
1 T. water


1.  Put the water in a medium bowl and sprinkle the yeast on top.  Let it stand for 5 minutes or until it is foamy.

2.  Stir in the flour, oil, 2 teaspoons of salt, and the sugar.  Stir until a dough forms.

3.  Turn the dough out onto a floured surface and knead until it is smooth, about 2 minutes.  Add flour if the dough is sticky.

4.  Oil a medium bowl then place the dough in, turning once to coat both sides.  Cover with plastic wrap and let stand in a warm place for 1-2 hours or until it doubles in size.

5.  Preheat the oven to 350 degrees.  Cover 2 baking sheets with parchment paper.

6.  Turn the dough onto a lightly floured surface and divide it into 16 pieces.  Roll out each piece to a 4 x 10 inch rectangle.  Place on the baking sheet.

7.  Beat the egg along with the water in a small bowl.  Brush the egg wash on each flatbread and then sprinkle with salt and any combination of herbs.

8.  Bake for 18-22 minutes, rotating halfway through baking, until the crisp are golden brown.

9.  Remove from the baking pan to a wire rack and cool completely.

**Store in an air tight container for up to 1 month.**

This post linked to:
Back For Seconds, Wonderful Food Wednesday, Cast Party Wednesday,

Guest Post by Tina Martin, author of Secrets on Lake Drive

Today, we have guest blogger, Tina Martin, sharing her novel, Secrets On Lake Drive.

What is Secrets On Lake Drive about? Secrets On Lake Drive is the page-turning story of Monica Smith and Sean Beauvais - two people who are seemingly rivals but they may be just what the other needs to have a happy, meaningful and successful life. It's a novel based on the secrets each person carries, and in the end, those secrets may hold them together or drive them further apart, forever. 

Sean Beauvais' lifestyle is influenced by Haitian culture - the music, art and food. He shares a Haitian drink with the woman of his affection. When I was researching for the novel, I wanted to find a drink that sounded absolutely delicious and I came across one called Haitian Kremas. Want to give it a try? Here are the ingredients:

1/2 gallon of milk

2 cans of evaporated milk

4 cans of sweetened condensed milk

1 can of cream of coconut

1 tsp of vanilla extract

1 tsp almond extract

1 tsp cinnamon

1 tsp grated nutmeg

1 lime, zest and juice

1/5 80 proof rum

Directions:

1. Boil the milk with the cinnamon and let it cool.

2. Add the cream of coconut.

3. Add the nutmeg, almond extract and lime juice and zest.

4. Add the evaporated and condensed milk.

5. Add the vanilla extract and rum.

Doesn't it just sound yummy! Now go grab a glass, pour yourself a drink and curl up to Secrets On Lake Drive, available in paperback, Kindle and Nook.

Book Trailer:

 

 Tina Martin is the author of Secrets On Lake Drive, Another Man's Treasure, The Baby Daddy Interviews and the forthcoming, Accidental Deception. She lives in Charlotte, NC with her husband and two young children. Read more about her and check out her novels at www.tinamartin.net.

Spin the Plate by Donna Anastasi

Spin the Plate Excerpt

Today we have an excerpt from Spin the Plate, by Donna Anastasi, currently on tour with Walker Author Tours. Here Jo and Francis have their first conversation. Enjoy, and don't forget to pick up your copy of Spin the Plate!

When Jo emerged from the train, she noticed the little man followed at her heels, taking three steps to her two. She headed for the park, moving at a brisk pace. She was secretly thankful for his company, welcoming any distraction. Jo was not at all sure she could handle another episode.

He peppered her with rapid-fire questions. “Where do you work? Have you always lived in the city? Do you like empanadas?”

She mostly ignored him, except for occasionally punctuating the conversation with, “You are a crazy @#$%^.”

When they approached Ink Angels, the man’s mouth puckered and his eyes widen in surprise. It was a common reaction. Jo didn’t wear any visible tattoos, and people seemed to expect all tattoo artists to be covered in ink, like the ones from the reality TV shows. Arriving at the shop’s threshold, Jo wordlessly grasped the door handle.

“Oh, you work here,” he said, and then practically shouted, “Wait!” She hesitated long enough for him to blurt out, “Can I take you to dinner?” In the pause that followed he added, “You gotta eat.”

Maybe it was his small size, or maybe it was something in his eyes, but this man, yes man invoked none of the usual feelings of fury. She tried to muster her normal contempt, but couldn’t seem to forget how he’d brought her through a tough morning. He’d distracted her by trailing after her, and his off-beat chatter had warded off the episode invading the edges of her mind. She was having trouble shaking off lingering feelings of relief and gratitude.

Jo tried staring him down. He had no trouble gazing directly back into her eyes. His look was amused on the surface, but underneath she sensed a grave seriousness, the look she’d often seen in abandoned house pets, a look of desperate longing. She felt like he was seeing straight into her soul. Part of her wanted to turn away from him, but she felt paralyzed. Staring back at him was like looking into the eyes of a street kid or a stray dog. In him there was no guile. And in that moment she felt compassion.

Even so, Jo was shocked to hear herself accept his offer, “What the @#$%^. Meet me outside after work on Saturday.” She disappeared through the door without saying a time.

Jo was inside the shop for nearly a full minute before she was released from the man’s spell. She immediately regretted accepting his dinner invitation. She opened the shop door and scanned the faces and backs of people walking in both directions. But he was gone. Jo closed the door thinking there was no possibility that this dinner date was going to happen, and then she put it out of her mind completely.

To buy Spin the Plate on Amazon visit:   http://www.amazon.com/Spin-the-Plate-ebook/dp/B005F6SNA8/ref=tmm_kin_title_1?ie=UTF8&m=AG56TWVU5XWC2&qid=1312802358&sr=8-2