Toad in the Hole

Every time I read the name of this I laugh. It's such a weird name, and frankly doesn't sound very appetizing - but woah! After trying this Toad in the Hole recipe, I really think I've fallen in love with British cooking. I know some people only think of Black Pudding for British food which I must say still grosses me out. But I digress…

I made a very simple, and easy meal for four people to share with this Toad in the Hole, and don't forget you can always add your own twist! I cook with so much whiskey by now, everyone must be assuming that I have some sort of whiskey addiction. (It's just so damn good though!)

Toad in the Hole

• Flour (1 Cup, and 1 Teaspoon)
• Egg
• Milk (200mL)
• Plain Pork Sausages (4-5)
• Vegetable Oil (1 Tablespoon)
• Onion (Diced)
• Butter (2 Tablespoon)
• Brown Sugar (1 Teaspoon)
• Worcestershire Sauce (1 Tablespoon)
• Beef Stock (1/2 Cup)
• Irish Whiskey (1/2 Cup)

Instructions

• Preheat the oven to 350 Degrees Fahrenheit.
• Mix in a large bowl the cup of Flour, Egg, and Milk until the batter has no more lumps.
• Place the Sausages into a glass pan and drizzle the Vegetable Oil over all of the Sausages mixing them well. Place into the oven and roast for 15 minutes.
• Carefully pull out the pan from the oven, and pour the batter over all of the Sausages. Place this back into the oven and bake for 40 more minutes. 
• In the meantime sauté the Onion, Butter, and Brown Sugar for five minutes.
• Add in the tablespoon of Flour, Worcestershire Sauce, Beef Stock, and Whiskey - bring to a boil, simmer, and reduce. 
• Plate, Drizzle the Sauce, and Enjoy!

Not The Prettiest Plating, but Delicious!

This is quite a yummy dish, and the bread, sausage, and whiskey sauce go so well together. 

Death by Whiskey? Well I'll Partake Anyway!

There's nothing like a book with a lot of drinking involved. I never truly understand the undertakings of British writing and how they always seemingly include liquor in their writings. (Granted I've only read a few British books, so I can only make a generalization.) I just find there always appears to be an alcohol beverage involved in more than a few individuals refreshment choices. (I say drink on to that!)

I still am not quite sure what I'll be cooking up tomorrow, but you can be guaranteed that it will be whiskey oriented! I honestly am thinking of possibly Toad in the Hole. It was a dish I had wanted to make in March for my old blog, but I never ended up having the time for it. It is more of a homey dish, and I personally am looking forward to it!

I'm going to leave you all with one quote from And Then There Were None:

"He thought: Best of an island is once you get there - you can't go any farther … you've come to the end of things.
He knew, suddenly, that he didn't want to leave the island." (Christie, Ch. 5).

Yorkshire Pudding and Roasted Steak

This is my first true blue British meal I've ever had! I've always wondered what a Yorkshire Pudding was ever since I first started reading Harry Potter. After all, those books are just brimming with different British delicacies. (None of which I've had before.)
I loved these perfect little puffs of pastry. (They soak up gravy so well!) This is also another one of those meals that is great for two individuals and one more day of leftovers. Plus it's only four simple ingredients to make the Yorkshire Pudding!

Yorkshire Pudding with Roasted Steak

For the Pudding:

• Eggs (4 Large)
• Flour (1/3 Cup + 1/2 Cup)
• Milk (1/3 Cup + 1/2 Cup)
• Vegetable Oil (2 Tablespoons Per Muffin Tin)

For the Roast:

• Steak (1/2 Pound, Thick Cut)
• Sweet Potato (1, Thinly Sliced)
• Vegetable Oil (To Coat Potatoes)
• Brown Gravy (A Recipe, or Cheap Packet - Don't Judge)

Instructions

• Preheat oven to 385 Degrees Fahrenheit.
• In a medium sized bowl mix together the Eggs, Milk, and Flour. Make sure there are no lumps within the mix. Don't worry that the mixture seems runny - it's fine!

Runny Mixture - It's All Good!

• Drizzle two tablespoons of Vegetable oil into each muffin spot. Place this pan in the oven (without batter in it) and let it heat for five minutes.
• Pull out the tin, and carefully pour the batter inside the tins. Put back in the oven for 25 minutes. (Don't worry that they look flat! They'll puff up!)
• Pull out the Yorkshire Puddings once they've turned a nice golden brown.

Puffing Up!

• Put your steak on a roasting pan, with the sweet potatoes and roast for 15 minutes on one side.
• Flip the steak and roast for another 15 minutes. (Or until done). 

• Plate, pour some gravy over everything, and enjoy!

This was a really good meal, and honestly it would be truly amiss without the gravy. I know a lot of people would probably cringe that I used cheap mix gravy, but sometimes it just works. (Sometimes I'm just that lazy!) Anyway, I'll catch ya'll on Thursday!

Perhaps A Wee Bit British Now

I have no idea what it is about 'fanciful' dialect, however I must say that I do love myself a book with that same type of dialogue for characters. It's seemingly so proper and I must admit I'm a sucker for the British talk. (Or a Scotsman's!)

I feel that I shall be making a lot of more fancy foods, or just small things that pair well with the more fanciful attitudes dictated from the characters.
I know thus far they all seem to love their brandy (or the men do). The woman seem to have a certain rigidity about them as well, especially Miss Brent. Nevertheless expect to be bamboozled with English flair cooking for the next month!

I feel like another dainty meal is in order, or maybe a more classy affair on a traditionally sloppy American dish… I'm not quite sure what, but perhaps a Yorkshire Pudding…?

Stay tuned tomorrow to find out!

Caramelized Onions in White Balsamic Glaz

There are some things that you can make on such a short notice, and sometimes those things are almost needed to make a simple thing have that needed flavor. These little onions are one of those things. I love to drape them onto my cheese and crackers, and Ricky decided they would go well on top of a steak.

I don't have much else to say about these, but I will say if you're a cheese plate fan like my family is - then you must try these.

Caramelized Onions in White Balsamic Glaze

      

• Red Onion (1, Halved and Thinly Sliced)
• White Balsamic Vinegar (1 1/2 Cups)
• Butter (1 Tablespoon)

Instructions

• In a medium-sized frying pan, take the Butter and Onion - sautéing for 5 minutes.
• Add in the White Balsamic Vinegar and reduce for 20 minutes. (Or just until the Onion is tender.)

• Put in a bowl, and pair with a cheese plate or meat. Enjoy!

Yum!

These little onions paired very well with just an oven roasted steak, and even just paired with a cheese plate they're delicious. You may have to get used to the tang, however once you do these are a fun easy little thing to add to any meal.

You Know What The Best Cooking Is? Leftovers.

Okay so maybe leftovers aren't the best "cooking" per se, however they shan't be wasted! (Not in this house!) The other reason I'm "making" leftovers tomorrow is because of the simple fact that I have made a lot of food this past week, and quite frankly I need to eat some before it goes bad. I also feel it's pointless (and expensive) constantly going to the grocery store when I already have perfect meals pre made at home. (It's also convenient for hectic days!)

I do believe a cheese plate may be in order tomorrow, and a homemade sauce would go well for something of that sort. I just don't feel justified making a large meal when my fridge is already full. Not to mention it would suit the little guests so far on Soldier Island in  And Then There Were None.

I want to state that thus far this Agatha Christie novel has held up much better than I had expected, and I do very much like the characters so far. It's amazing the differences in authors and how they choose to develop (or not develop) characters in books. Christie has thus far managed to give each character an exceedingly decent development for us to all relate to, and without forcing it.
The one thing I find funny is how much this particular book is starting to remind me of the board game and movie Clue. (Oh yes, it's true!)

I guess I'll be enjoying this novel a bit more too because I can relate it to that childhood game, and come on, who doesn't remember playing Clue as a child? If you can't just picture reading something like this:

Homemade Three Cheese Ravioli

Perfect Kitty Paw Print
Hazards of Cooking with a Cat in the Kitchen

Okay, okay, I'm normally not one to brag - until now that is! This was hands down my best dish, better than best. I can't believe I pulled these perfect little pillows of pasta into something so delicious with only ten ingredients. Yes ten ingredients!
I think one of the things I find that annoys me sometimes when I'm researching recipes, or how to make something, everyone always has that one piece of equipment you would never normally own. (Or plain and simple can't afford.) I do not have a pasta machine, nor do I have a stand mixer, and I certainly don't believe you can only make "good raviolis" utilizing said tools.
Therefore I bring you my recipe, wherein you don't need expensive tools to make a perfect ravioli.

Homemade Three Cheese Ravioli

• Pasta Sauce (2 Cups)

Dough

• Flour (3 Cups)
• Eggs (2)
• Olive Oil (1/4 Cup, I used a Rosemary Infused Olive Oil)
• Water (1/2 Cup)
• Salt (1/2 Teaspoon)

Three Cheese Filling

• Ricotta Cheese (15 Ounces)
• Aged Cheddar Cheese (1/2 Cup, Shredded)
• Aged Parmesan Cheese (1/2 Cup, Shredded)
• Eggs (2)
• Salt (1/2 Teaspoon)
• Pepper (1/2 Teaspoon)

Instructions

• In a large bowl mix together from the dough ingredients the Eggs, Olive Oil, Water, and Salt. Slowly add the Flour one cup at a time. Mix until it forms a well formed dough ball.
• Set aside for 10 minutes, and in the meantime mix together all of the three cheese filling ingredients in a medium-sized bowl.
• Lightly flour a working surface and roll out the dough as thin as possible (without it becoming flimsy). 
• Using a regular drinking glass cut out circles around the dough. (Almost like a cookie cutter.)
• Place a small tablespoon of the three cheese filling in the center of each circle, and fold in half. Use a small amount of water to seal the edges and take a fork to the edge to help hold the ravioli's filling inside.

• Boil a large pot of water, and drop the ravioli's in for approximately 5 minutes. (Don't overcook the pasta!)
• Strain the pasta gently, place back in a pan with the sauce and heat for about 2 minutes.
• Plate and Enjoy!

These were amazing, and I really truly believe everyone should attempt to make their own ravioli. If nothing for the fun of it. I think it's really amazing what you can do with such a small amount of ingredients, and if you don't include the salt, pepper, and water then in all honesty this is a seven ingredient dish!

Make a whole batch, eat half and freeze the rest - the perfect way to enjoy this dish again down the road. 

Stay tuned for tomorrow's pre-cook post, but in the meantime - Tell me, has anyone else ever made their own homemade pasta? Any tips or tricks you'd like to share?

"Ten Little 'Ingredients' Went Out To Dine"

Tomorrow night I decided to take the rhyme from the book and use the first part for my recipe's inspiration. I also wanted to do what I always do (I.E. being cheap) and using whatever has been in my fridge for a bit and needs to be used. Some call it frugal I call it wise!

This little nursery rhyme is our first introduction to And Then There Were None, and I mean to use it right off the bat in my first recipe which will be a homemade cheese ravioli. I plan on using ten ingredients or less - including the dough to make it. I think it'll turn out wonderful, and honestly there's so many amazing things you can do with a small amount of ingredients. I personally think sometimes people doubt the "less is more" concept, but I firmly believe in it. Tomorrow I'm putting it to the test quite literally though, and I hope the truth will be in the dough! (Oh I'm so full of cheesy jokes this evening…)

Stay tuned for tomorrow evenings meal!

Book Intro: And Then There Were None, by Agatha Christie

I've never read a mystery novel before, and I couldn't help but start with an Agatha Christie novel. After all, she's supposed to be the Queen of Mystery.
I'd be lying to you all though if I didn't mention the real reason I decided on an Agatha Christie novel… It's all because of this little show right here. -->
After all the character Jessica Fletcher lives in "Cabot Cove, Maine". (How could I resist.)

Now I know the show Murder, She Wrote is actually based on the Miss Marple books by Agatha Christie, however I wanted to start with another well-known book by her. This is how I ended up choosing And Then There Were None.

And Then There Were None

By

Agatha Christie

"Ten people, each with something to hide and something to fear, are invited to a lonely mansion on Indian Island by a host who, surprisingly, fails to appear. On the island they are cut off from everything but each other and the inescapable shadows of their own past lives. One by one, the guests share the darkest secrets of their wicked pasts. And one by one, they die…"

Intriguing to say the least. I'm excited to read this book, and I hope you guys will scope it out. Heck at the end of the day I just leave you with this (cause I'm sure it'll happen within the first 20 pages).

Book Review of The Clearing, by Thomas Rydder

I've finally finished The Clearing this month, and I must say it was a good little read. I wouldn't put it at the top of thriller writing, but it Thomas Rydder has great potential moving forward in his career.

I also want to mention how great it was to cook for this book, and that's because it opened my tastebuds to some truly good American food. (A rarity since most is based off other countries.)

I also enjoyed the change of pace that this book delivered for me - it's way off what I normally read.

The Clearing
by Thomas Rydder
(Thriller)

         This was a nice reprieve from the previous book I read, and it was also a quick one. Thomas Rydder’s The Clearing is a story that is centralized on a small Pennsylvanian town’s problem in which werewolves are the culprits. Rydder focuses the majority of the book on Sheriff Frank Cutlip’s expeditions trying to repress the werewolf killings. 

         The four most prominent characters in this book are Frank Cutlip, Adam Cutlip, Beth and the werewolves. I found that some of the characters fell a bit short of fully developing, however there was still enough development to make them worthwhile. Frank Cutlip I found endearing because he reminded me of a true old-fashioned gentleman. (A rarity nowadays if I can be so blunt.) It really showed through too because of his interactions with other individuals throughout the book, which Rydder truly showed how much he was true to character. I was a tad disappointed in how Beth was sort of tossed aside from any further development, and instead reverted from strong to dependent upon Frank. In some circumstances I can understand the reasoning, but not when Rydder spent the beginning part of the book on her independence. I suppose though that the feature of the werewolves had much to do with her growing dependency. 

         In focusing on the werewolves the way Rydder did, he gave them depth without taking too much space. In a way I’m glad they were more of an object than characters when mentioned, and yet their obvious desires were clearly portrayed without being overly done. I especially love the way Rydder tied Adam Cutlip into the revolutions from himself to that of victim, and from there his character established itself well. 

         There are however some flaws in the ways that Rydder wrote The Clearing, he had moments that shone through in some passages - however in others he fell short. I find that he started this book with the intention of following Beth and then became more interested in Frank Cutlip, therefore following him without properly trying to create more of a link. Granted he did try, but I would’ve appreciated a further effort on his part to show more development between the two characters first. 

         In the end The Clearing was written well, it could’ve done with a few changes before it hit the shelves however it was a great read for the season. To be honest it reminded me of a crossbreed between Michael Crichton’s Jurassic Park and Stephen King’s Cujo. (Never quite a bad thing.) This is a book that I’m glad I read, and I’ll be likely to read it again on a blustery fall day. 

My rating: 3.5 out of 5 Stars.

I hope you all give this book a chance! It's worth the time to read, and it truly is a fun one as well.

Sauerbraten (Sour Roast)

Sometimes a picture is worth a thousand words, and I will say there's nothing better than some nicely cut meat to make one's mouth water. Unless you're a vegetarian - then you're shit out of luck on this meal. (Sorry about that!)

I bought the lovely piece of beef you see there on the right from the local supermarket here in Old Orchard Beach, and I love when I get the fresh cuts!

Sauerbraten (Sour Roast)

• Chuck Roast Meat (2 to 3 Pounds)
• Sweet Potato (1 Large One, Sliced Thinly)
• Green Pepper (1/2, Chopped)
• Red Onion (1/2, Quartered)
• Carrot (1, Chopped)
• Red Cabbage (Wedged)
• Garlic (2 Cloves, Sliced in Thirds)
• White Balsamic Vinegar (2 1/2 Cups)
• Water (2 Cups)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• Pour the Water into the crock-pot first, and add in all of the ingredients except for the Red Cabbage. Cook on low for 8 hours.
• During the last half hour, place the wedges of Red Cabbage into the crock pot, and cook for another 30 minutes.
• Plate and Enjoy!

This was (to be honest) really good! I've never had German food, and I've never really been a fan of cabbage - but it all works so well together! After having it with the white balsamic vinegar, I want to say you really cannot use another type of vinegar - it just won't work… I think a wine vinegar would work, but at least with the balsamic it has that undertone of sweet to it. Anything more sour and this dish would've went from good and well flavored to disgusting. 

I think the deciding factor is that my dad liked it - hell he usually hates sour food and cabbage! That's the stuff that tells me if he likes it or not - or he's just being nice. (Thanks Papa!)

I'm not sure if my sister's had this yet in Germany, but I'd love to find out and see if it's similar!

I'm finished with The Clearing, and I'll be seeing ya'll tomorrow for my book review!

Back To "Deutsch" Roots Tomorrow

As the very last meal why wouldn't you want to go back to the roots? American food would never be here without all of the unique influences we have from our own personal heritages. The individuals from The Clearing may be from Pennsylvania, however Pennsylvania has a large heritage from German settlers.

I also wanted to make a German meal in honor of some of the food my sister is eating now that she's living in Germany! (Love you seeeeeester!)

I decided that some Sauerbraten (Sour Roast) was precisely what this book needs for it's ending. Just a hint of sour, and a whole hunk of meat! When I cook tomorrow it's going to be another crock-pot dish, perfect for those long work days! This is something that individuals eat in Germany quite often, and it's something new to me which shall be exciting as I generally do not eat German food. (It's not exactly common fare here in Maine.) I am looking forward to trying it though! Hopefully you can all join in tomorrow after it slow-roasts for 8 hours!

Werewolf and Fall Wedding Cake - Perfect for a Howl-o-ween Wedding!

Let me first start off by saying this, I am not an especially skilled cake decorator. That doesn't mean though that I cannot bake (excusing the apricot disasters) because this recipe is so delightfully easy and tasty.

I have a few helpful pointers though to give ya'll before you start and make the same mistake I did! (We do not want sagging cakes!)


Rule Number 1: Do not use a SPONGE cake as a stacking cake… Unless you like sagging cakes like a Floridian sinkhole…
Rule Number 2: Let the cakes cool before you frost them! Trust me on this…
Rule Number 3: Even if you mess up decorating, realize you just made a tasty treat! (Even if it looks like you just threw stuff on a platter.)

This is a two part recipe! First is the cake, and then a simple vanilla buttercream frosting.

Sponge Cake

• Eggs (4)
• Sugar (2 Cups)
• Vanilla Extract (1 Teaspoon)
• Whole Milk (1 Cup)
• Butter (1/4 Cup)
• Flour (2 Cups)
• Baking Powder (2 Teaspoons)
• Salt (1/4 Teaspoon)

Instructions

• Take the Eggs and beat them vigorously for 5 minutes, add in the Sugar and Vanilla and beat again for another 5 minutes.
• Add in the Flour, Baking Powder, and Salt mixing well.
• In the meantime heat the Milk and Butter in a small saucepan until they are well combined. Add this mix back into the rest of the batter mixing well.
• Grease two 8 inch pans (or whatever sized ones you want) and pour cake into them only half way. 
• Preheat oven to 325 Degrees Fahrenheit, and bake until a knife inserted in the middle comes out clean. 
• Let cool for 10 minutes and flip out onto a surface. Set aside.

Vanilla Buttercream Frosting

• Powdered Sugar (3 Cups)
• Butter (1 Cup)
• Vanilla Extract (1 Teaspoon)
• Whipping Cream (2 Tablespoons)

Instructions

• Mix together the Powdered Sugar and Butter until well combined, and finish mixing the rest of the ingredients in too.
• If the mixture is too thick add some more Whipping Cream, if the mixture is too wet add some more Powdered Sugar.

Since I'm not very good at explaining this, and since I'm not a Vlogger as well - I'll just include this on how to ice a cake!

In all honesty I think my cake looks like no one knew what they were doing, but hey I'm still including in because why not! Plus it's going to make you feel better when you may be thinking, "Wow my cake kinda looks like shit!"
I think no matter what though, it's about how it tastes, and I assure you this is a really yummy recipe!

So without further pointless ramblings: Here's my cake!

A Little Messy, But Still Festive!!

I'd love to see other's cake pictures, and if you're a beginner like me have no shame in what yours looks like! Sheesh I even blogged about how bad my pastry attempt was - and I could've lied. 

Tune back in for tomorrow's pre-cook post!

A Wedding Without Cake? I Think Not!

Who here loves cake? I know I do, and I certainly believe weddings deserve cakes. It may be a wedding that only those in The Clearing may be attending, but I still want a piece!

A girl can be spoiled numerous times over this week, and I find cake is in the program… Ricky would most definitely want some cake tomorrow as well after the small (large) disagreement we got into tonight - what says sorry better than a home baked cake?

I don't have a quote from The Clearing like I do with a lot of other pre-cook posts that I do, and to be honest not many fit. I can say though that I believe Beth and Frank's development from neighbors to life partners was a huge development. I find that the wedding they had probably brought a lot of happiness back into their small Pennsylvanian town, and it was much needed after what happened to all of them. 

A wedding cake was traditionally believed to bring good luck to the guests of the bride and groom - and believe me these poor folks need a little bit of that in their lives. I figured heck why not join in and celebrate their wedding myself? (I could use a bit of luck now too!)

Thus, I shall be making a wedding cake tomorrow (albeit a small one). 

Tune on in for that festive cake day!

Slow-Cooked Country Ribs in a Whiskey Glaze

Source: Edinburgh Whiskey Blog

Whiskey, it's what I love. Really really love, and it's something I enjoy cooking with. Plus there's nothing better than drinking and eating Irish Whiskey. I will say that there are some very lovely spiced notes that come out of your food when you utilize Irish Whiskey over something like a Tennessee/Kentucky Whiskey. (Just because it says Tennessee Whiskey, doesn't mean it's true whiskey.)

If you read my post yesterday, you'll know I decided to make these slow-cooked ribs in honor of the men in The Clearing. (If you didn't before, you do now!) I feel that if they had made this dish in Pennsylvania they would've used an American brand of whiskey/bourbon. I encourage you all to use a whiskey that you prefer! (I'm just a whiskey snob, and don't like bourbon-whiskey's!)

I hope you all try this out, and let me know what special touches you decided to add into this dish!

Slow-Cooked Country Ribs in a Whiskey Glaze

Main

• Country Style Ribs (2 Pounds)
• Barbecue Sauce (2 Tablespoons)
• Irish Whiskey (1/2 Cup, I used Jameson)
• Apple (1/2, Thinly Sliced)

Glaze

• Water (1/3 Cup)
• Irish Whiskey (1/4 Cup, Jameson)
• Flour (1 Tablespoon)
• Butter (1 Tablespoon)
• Ketchup (1 Tablespoon)
• Worcestershire Sauce (2 Tablespoons)
• Brown Sugar (2 Tablespoons)

Instructions

• Place everything but the Apples from the main ingredients into your crockpot and set to low. Cook this around 6 to 7 hours.
• Remove the Ribs from the crock pot, and carefully trim any excess fat. Place these on a greased baking sheet and set aside.
• In a small saucepan, take all of the glaze ingredients and bring to a boil, reduce to a simmer for 5 minutes, and pour over the Ribs.
• Preheat oven to 350 Degrees Fahrenheit, lay the thin Apple slices on top of the ribs, and place into the oven.
• Bake for 4 minutes (as they're already cooked), swap to a low broil for one minute, and they will be perfectly heated through.
• Plate and Enjoy!

All I have to say is yum… 

Catch ya'll back here on Saturday. I have something special brewing in my menu-mind for Sunday!

Tomorrow Is Another Crock Pot Special: Country Style Ribs

I love working from home, it's perfect, and nothing beats it when it's raining like this! 

I feel like this week has sped by, and I can't believe tomorrow is Friday already, for some reason I keep thinking it's Wednesday. However it doesn't change the fact that it's Thursday, and tomorrow I have a lovely meal for you guys: Slow-Cooked Country Style Ribs with a Whiskey Barbecue Sauce!

I love whiskey, anyone who knows me knows that, and I love to cook with it as much as I do drinking it. I love how the flavor works with certain types of meat. (Pork and Ham especially). I needed a dish with whiskey for tomorrow, as the men in The Clearing were drinking it as if they're hopes depended on it.

"Looking after him, David swirled the last of his drink around. 'I have a feeling our troubles are far from over.'" (Rydder 183).

I hope you all check in tomorrow for the next meal! 

Springerle

I had an amazing little Columbus Day trip, and I really hope a lot of you got to enjoy the wonderful weekend. I know there are some of you out there that unfortunately had some bad weather out there in your forecasts, but it'll soon be over!

Ricky and I did a mini Tour De Maine from Old Orchard Beach to Bar Harbor, to Augusta our State Capitol - and it was beautiful out. We weren't feeling like making a large dinner, and therefore we decided yesterday the best thing to make would be a very small batch of biscuit-cookies. That's when I came up with the idea of some Springerle. These are actually more of a German biscuit than a cookie, however they do have more of a sweet flavor, and are something that would go well with a coffee.
Some of you may wonder why I chose a German biscuit, however Springerle is something that is popular in Pennsylvania as well because of their original Germanic descent. (Remember they changed deutsch to Dutch!)
I will point out that I didn't make the Springerle's to look anything like the real things, unfortunately I just don't have those types of molds to make the biscuit-cookies… I also realized a key error in the way I made them which I'll explain after. (I'm not making myself seem like a great baker I've realized…)

Springerle

• Egg (1)
• Sugar (1/2 Cup)
• Flour (1 Cup)
• Baking Powder (1/4 Tablespoon)
• Vanilla or Anise Extract (1/4 Teaspoon)

Instructions

• In a large bowl, whisk the Egg and Sugar for ten minutes (or until frothy).
• Add in the Flour, Baking Powder, and Vanilla and mix until the ingredients are all into one dough ball.
• Preheat oven to 300 Degrees Fahrenheit.
• Let the dough sit for 15 Minutes covered before you do anything*.
• Lightly flour your work surface and roll the dough out into a thin sheet. Press out small cookies and put on a well greased cookie sheet.**
• Plate and Enjoy!

*Traditionally you let the dough sit for one full hour or even a day. 

**I had a hard time rolling the dough, gave up, and just did small tablespoon sized drops onto the cookie sheet.

These may not look so pretty but they are actually quite delicious. Ricky also thought these would be great dipped in a very light frosting or glaze, maybe something I can do for a Christmas gift pack?

Anyway, I'm going to go and eat a late dinner! (Now that I've had dessert first!)

Catch back up with you all on Thursday!

I'm Feeling Like Sweets Tomorrow...

I'm making something sweet again for tomorrow, and it's because I feel like everyone in the book deserves it after the stuff they've been through. (Honestly!)

"The men bowed their heads. The crickets and tree frogs providing a melodic background to the group's prayers." (Rydder 178).

I'm not going to spoil a lot of what's happened up till now, but clearly nothing well for this small town of simple folk. 

Just like I did for Beth's sentiment, and now I'm choosing this again for the men.

I would write a little bit more, but I'm with my boyfriend enjoying a Columbus Day getaway in Bar Harbor!

Vegetarian Lasagna

I'm going to start this post by saying this: I'm freaking out about this Ebola Virus thing. I mean literally… I was heading upstairs to post this at around 5:30PM but then the news came on. We all know that's practically in the horror category anyway, but then it really hit home when they said someone might have Ebola now in Massachusetts. Now I'm already paranoid about disease, or infections as it is - add that one step closer to my little town and I'm about ready to join the Doomsday Preppers! (I mean seriously, I want my own Bug Out Bag!) So my 5:30 post is now a 7:00 post because I just researched how you can contract Ebola for the past hour… You know, on the brighter side of things though, I made a simple and delicious vegetarian lasagna tonight.

My mom who complains lately about how I never, not even once cooked for her and my father when I lived with them will now get to enjoy that lasagna tomorrow - as she's cat sitting.

Cat-Sitting This Sexy Lady

So for all of you who need an easy meal some night to cook, and or maybe you just want someone to stop pestering you to cook for them. Or hey maybe you really just need a favor (or a cat-sitter) offer up a little bit of vegetarian lasagna as a simple, "do this please!" 

No but really, I love you mom! Hehe and I know how much you love our girl Bella the Biter. 

Vegetarian Lasagna

• Lasagna Pasta (1/2 Box)
• Marinara Sauce (20 Ounce Jar)
• Pesto Sauce (5 Tablespoons)
• Onion (1/2, Diced)
• Red Pepper (1/2, Diced)
• Parmesan Cheese (5 Tablespoons)
• Ricotta Cheese (1/2 Cup)

Instructions

• In a large pot, boil the Lasagna Pasta till al dente. Strain and set aside.
• Place a coating of the Marinara on the bottom of a casserole dish, one tablespoon of the Pesto, some Onion, and Red Pepper. 
• Layer two slices of Pasta on top of the sauce (more if needed), and cover with small amounts of all of the ingredients.
• Keep layering in this way until you cannot stack anymore pasta in the dish, cover the last layer with Marinara and Pesto and a bit of Parmesan. 
• Preheat oven to 400 Degrees Fahrenheit, and bake until the cheese is just a little golden brown on top. 
• Plate and Enjoy

This is pretty tasty, and I personally love the simplicity of this dish. Sometimes I like just throwing together a meal as opposed to dedicating lots of time for it, and this just so happens to be one of those nights!

See you all tomorrow for my other pre-cook post!

Sometime's I'm A Sucker for Italian - That's For Tomorrow's Menu

I know I know, most books nowadays feature romance somewhere in it's midst. Sometimes it's overdone, and other times it's honestly realistic and perfectly balanced into the rest of the plot. Thus far in The Clearing I will give Rydder credit where it's due. The romance that's been blossoming between Beth and Sheriff Frank Cutlip is realistic, and not overly focused on - but it adds a much needed offsite focus from the action of the plot.
I don't remember how far along it was that lasagna was mentioned in the book, but for some reason the following passage reminded me of it.

"Frank stood and crossed over to the hat rack, strapping on his gun belt and pulling on his uniform hat. 'You know,' he said, sweeping Beth up in his arms, 'you have a pretty smart mouth, for a teeny tiny professor type.'" (Rydder 159).

Oh I know it's so cheesy, and it's certainly not everyone cares for in books and that's okay! I personally like it, and this particular passage reminded me of the first time when the Sheriff and Beth started delving from just being neighborly to a potential date (even though they never made it to dinner). On that particular time though they were out for lasagna, and I figured why not make it this time?

Plus who else thinks of this for romance mixed with Italian food?

Pennsylvanian Beef Pot Pie

Now I know I said this wouldn't be your traditional pot pie! Most of us think of the pastry covered chicken pot pies, or pork pies. This however is how the Pennsylvanian Amish did their pot pie. 

Pennsylvanian Beef Pot Pie

• Hamburger (1 Pound, Made Into Small Meatballs)
• Onion (1/2, Chopped)
• Celery (1 Stalk, Chopped)
• Carrot (Chopped)
• Potatoes (2, Chopped)
• Butter (1 Tablespoon)
• Garlic Powder (1 Teaspoon)
• Water (3 Cups)
• Chicken or Beef Bouillon Cubes (3 of them)
• Egg Noodles (2 Cups)

Instructions

• Bake Meatballs at 450 degrees Fahrenheit till 90% cooked in the middle. (Approximately 10 Minutes)
• In the meantime sauté the Carrots, Celery, Onion, and Potatoes with the Butter in a large saucepan for around 5 minutes.
• Add in the Water, Bouillon Cubes, and Garlic Powder and bring to a rolling boil. Reduce to a simmer. 
• Remove the Meatballs from the oven and add to the stew. 
• Add the Eggs Noodles last and let soak up most of the broth. 
• Plate and enjoy!

The Heart Was Coincidental!

It's definitely more remnant of a stew than what we would truly think of as a pot pie, however i immensely enjoyed this because it was different. In addition to that I got to use up all of the stuff I had in my fridge hat was about to go bad. (You know how I love not wasting stuff!)

I think it definitely would've been fun to use homemade noodles, however when I finally was able to start cooking this dish tonight it was already 6:30PM and to be frank I just didn't have it in me. (Especially when egg noodles were in my cabinet.)

I think what I'm noticing most about the Pennsylvanian food that I've been cooking is the whole "waste not" mentality behind it. I mean the Amish are more or less self sustainers, and compared to when I was cooking my indian and french food - most of the ingredients for my dishes from The Clearing have all been things readily grown in the area. Heck most of it we grow here in Maine! I love that the most because I want to be more self sufficient in regards to my food, and I believe that it's entirely feasible even with 0.10 of an acre of land! (You know if you're really, really trying.)

I hope you all tune in tomorrow for my next pre-cook post! 

Tomorrow I'm Making the Pennsylvanian Version of Pot Pie

Hey everyone, today's an actual early post! (Shocking I know!)

I actually finished a lot of my household chores a little early today, and therefore got the chance to hit up my computer before 7 for once!
I will say though that sometimes it's so funny raking leaves in the backyard, once I get one pile the wind blows as many leaves down as I just raked up. Point being I gave that chore up as something Ricky and I will deal with once at least 50% of the leaves are down. As gorgeous as the trees are surrounding our yard, I will say ouch for us on the amount of leaves we'll be raking… (We have three trees at least 50+ years old.)

I am now 75% of the way through The Clearing, and I'm not entirely decided on what I'm reading next -  all I know is that I'll be reading some sort of murder-mystery novel. I'm tempted right now by two very different ones. (I won't mention them yet.) If anyone has some great suggestions for me to read, or would like to recommend a book I'd appreciate it! Just send me an email or leave a comment!

Moving on to the rest of this post though, because after all it does have a point (it's not just about my house chores). I want to mention how I'll be making a pot pie tomorrow for The Clearing. I'm going to first give you an excerpt as to why I chose to make a Pennsylvanian Pot Pie.

"Frank looked at each man, examining their expressions and judging their fear. It was a Friday morning, and the posse was meeting at his office to work out their strategy for the following night. … … The rest held expressions showing everything from resignation to relief." (Rydder 156-157).

I'm not sure why I chose specifically a Pennsylvanian Pot Pie for this excerpt, but I think a lot of it has to do with the good ol' community feeling that a lot of small towns have when they get together and have the traditional baked bean suppers at churches. (Or at least that's what they do here in Maine.)
In addition to that Maine also has a very strong hunting tradition. Annually we hold every year (in some towns) an Opening Day Breakfast for Hunter's.
Since the men following Sheriff Cutlip are going hunting I kind of pictured an idyllic meal that would be found (at least in Pennsylvania) in some of those types of events. Granted hunting werewolves doesn't bring about the same camaraderie - but it's something right?

So tune back in tomorrow for a Pennsylvanian Pot Pie, which you shouldn't think is going to be like the ones with the pastry crusts on top, I assure you it's entirely different. So just tune back in tomorrow to see what makes a Pennsylvanian Pot Pie not quite like the ones we automatically think of!

Apple Dumplings

These dumplings were freaking delicious. Hands down, I swear to god - apple pie has nothing on these little dumplings.

I want to suggest two things prior to making these - buy yourself a darn good apple corer! (Or else you'll want to shoot yourself.)
Definitely have wax paper, if you don't you'll want to hang yourself. This is not a suicide note, but a recipe for success!
Speaking of success, let me introduce you to my Pennsylvanian Amish Apple Dumplings!

Apple Dumplings

Dough

• Flour (3 Cups)
• Shortening (1 Cup)
• Cold Water (2/3 Cup)

Filling

• Apples (8, Cored and Peeled)
• Butter (8 Teaspoons)
• Cinnamon-Sugar (9 Teaspoons)

Sauce

• Brown Sugar (1 and 1/2 Cups, Packed)
• Water (1 Cup)
• Butter (1/2 Cup, Cubed)

Instructions

• In a large bowl, combine all of the dough ingredients, and mix until it starts to form a ball.
• Divide the dough into eight pieces, cover in saran wrap, and refrigerate for 30 minutes.
• Preheat oven to 350 Degrees Fahrenheit.
• Roll each portion of dough between two pieces of wax paper until they reach an approximate square shape of 7 inches in diameter.
• Place an Apple on each pastry square, add a teaspoon of Butter, and a teaspoon of Cinnamon-Sugar to the core. 
• Gently bring up the pastry corners to the center, pinching at the top. (If you don't have enough dough to cover the core, don't worry about it!)
• Take a 13 inch by 9 inch baking dish and grease with shortening, and place the finished Apple Dumpling into the pan. Sprinkle these with any remaining Cinnamon-Sugar.
• In a large saucepan, combine all of the sauce ingredients. Bring this to a boil while stirring constantly, and immediately remove from heat.
• Carefully pour the sauce over the Apple Dumplings, and put this in the oven baking for 50 minutes (or until the tops turn golden brown).

I can't even begin to truly explain how much I love these dumplings… I think everyone should give these a shot because (like I said) it makes apple pie seem mundane. I'm just saying…

I also want to suggest some vanilla ice-cream, as I'm sure it would've been delicious in the center of my dumpling... (I didn't have any dammit!)

So for all of those individuals out there that are wondering what the heck to do with all your fresh picked apples - make these glorious little dumplings. They are a real honest-to-god treat that I wouldn't mind having again tonight.

Catch you all Thursday with another pre-cook post for The Clearing. (I'm going back for seconds now!)

Apple Dumplings To Be Baked Tomorrow!

Hey everyone! I said I was going to post a little earlier, and voila!

I want to say how ironic it is that currently as I'm typing right now I have a gorgeous (almost) full moon outside my window right now on one side, and a still setting sun on the other. I hope that Wednesday this week will be a little clear out so I can look at the full lunar eclipse this month (a Hunter's Moon). I mean how perfect - a werewolf novel and a Hunter's Moon.
On Wednesday is my reading day as well, and honestly it coincides perfectly where I left off in The Clearing (it also is why I'm baking Apple Dumplings).

"As the Bronco wheeled out of the drive, Beth wrapped her arms about her chest. … … Besides, the doors and windows would all be locked. With a resolute step, Beth entered the house, made her calls, and settled in to wait." (Rydder 117).

Clearly the suspense is getting at me, because on the one hand I want to say, "Oh god Beth you idiot!"
However on the other hand I want to say, "I wish I was as brave to do the same, and I totally get the reasoning Beth."
I mean this passage may not make much sense to those who haven't read the book yet, but I'm sure you can read between the lines. (If not, read the book!)
I bet some of you may also be wondering why Apple Dumplings for this passage? I will tell you for the same reason I love eating sweets for scary movies - something freshly baked and sweet offsets the fear we may have of what's out there. If I was going to be staying in that house by myself - I'd be baking something delicious to bide away the time.
I'm also excited to bake these Apple Dumplings because they're supposedly a mix of Pennsylvanian Amish food, which I think will be delicious! (Just like the Chicken Corn Soup.)

I hope you all check back in tomorrow! If any of you have some freshly picked apples and you're sick of making a standard apple pie then check out my Apple Dumplings tomorrow for possibly a new tradition.

PS: Hope you all cheer on for my Seahawks tonight versus the Redskins!

Werewolf Burgers!

Hey hey everyone! Yet again I'm just continuing my late posts. (It's been too darn nice to blog inside!)
Today I raked leaves after I got out of work, and I had my very first birds eat at my bird feeder after almost 6 months! I had two finches, a male and female cardinal, and two chickadees! Needless to say I'm quite excited to get more birds, I pretty much stared transfixed at them for quite some time.
Ricky and I have been trying to get more birds because we love to hear them in the morning, and instead we have a small squirrel family that steals most of the bird food. (They ripped the whole suet out of a container once.) In essence - late post because I got distracted like a cat.
Moving on though, here are the burgers I made!

Werewolf Burgers

Main:

• Hamburger Meat (1 Pound)
• Rye Bread (6 Slices, Toasted)
• Swiss Cheese (3 Slices)
• Sauerkraut (3 Tablespoons, Divided by Burgers)
• Pub Style Mustard (3 Tablespoons, Divided by Burgers)

Instructions

• Take the Hamburger Meat and fix into relatively large burger patties. (Enough to generally fit the bread size.)
• Cook these until they are medium-rare (or more if desired). Add the Sauerkraut and the Swiss Cheese on top during the last few minutes.
• Spread the Pub Style Mustard on one slice of Rye Bread per Hamburger. 
• Place the Hamburger on top of the Rye Bread and voila!
• Plate and Enjoy

I know it may not seem much different than the Pennsylvanian Dutch Sandwich, however it's a burger and it tastes delicious! I've never had a burger with sauerkraut before - and I'm not disappointed.

The reason why I made these like this is because they're a little more rare than I normally eat them, however Adam in The Clearing is starting to crave rare (raw) meat, and he specifically asks for burgers.

I thought that these were a perfect dinner, and it also allowed me to clean out some more food from my fridge that I wasn't sure what to do with (aka sauerkraut).

Tomorrow I'll be telling you all about what else I'm making, and you'll catch a little more insight into Beth the character that started to shed light on the whole werewolf saga in her small town in Pennsylvania!

Sunday Is A Hamburger Night - Easy Cooking For Football!

Sorry for the late post! Gosh I'm getting bad about that… The problem is though I sometimes don't pre-blog things so that I can just have them scheduled to post like I did two weeks ago.
Tonight I was late posting because right after I got out of work Ricky and I went to the Biddeford Eagles club for a charity event. (Which was freakin' fantastic!)

I had a bunch of cake tonight at the event… So it's a good thing this isn't a true cooking post because I don't think I'd have it in me!

"What was wrong with him? He had never eaten a rare hamburger in his life, and certainly not a bloody one. And the dreams - they had been going on since his arrival, and were now even more detailed. He nodded off, the bleating of the terrified deer still in his ears." (Rydder 87).

Nothing beats wanting to cook than a man - possibly a vicious werewolf - talking about rare, and bloody hamburgers. So I figure, hey Football Sunday is like a man holiday (or a woMAN day), so why not make some bloody hamburgers as well to tame the savage beast of Fantasy Football Monsters!!! Don't worry though, they'll still be Pennsylvanian Dutch!

Check back on in tomorrow for a Werewolf Burger Day!