Posts made in January, 2018

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

Posted by on Jan 31, 2018 in apples, Blog, Bready or Not, breakfast | Comments Off on Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

Let’s finish up the breakfast theme with a glorious Brown-Butter Apple-Cardamom Dutch Baby.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

When I say ‘I’m cooking a Dutch baby,’ I can’t help but marvel at how lewd it sounds. I expect the FBI to come knocking.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

I didn’t name the dish, but I can state with certainty that no babies are harmed in the making of this recipe. (Well, not in MY house. You watch your kids around that stove!)

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

It’s been a while since I posted my more basic Dutch baby recipe. This new version has even more oomph since it includes brown butter and an apple.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

A Dutch baby is a fabulous way to whip up a fast breakfast for a couple people. Everyone can ooh and ahh at how it looks when it comes out of the oven… and sigh at how it deflates as soon as it’s cut.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

But that’s okay. A deflated Dutch baby is still absolutely delicious. (Go away, FBI!)

Modified from Martha Stewart Magazine.

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

Bready or Not: Brown-Butter Apple-Cardamom Dutch Baby

This delicious Dutch baby is a great way to feed a small group! Use a high-powered blender to mix the batter (eggs through vanilla extract on the list), and this comes together even faster.

  • 4 Tablespoons unsalted butter
  • 1/3 cup white sugar
  • 1/4 teaspoon cardamom
  • 3 large eggs, room temperature
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2/3 cup milk, half & half, or almond milk
  • 1/2 teaspoon pure vanilla extract
  • 1 medium apple (Granny Smith or Gala work well), cored, peeled, sliced into thin wedges

Place butter in a saucepan; a light-bottomed pan makes it easier to prevent overcooking. Heat on medium, swirling occasionally to distribute the butter. Butter will begin to foam, and the color will change from lemony to golden to brown. At that point, it should emit a nutty aroma. That means it's done! Immediately remove from heat and pour butter into a bowl to cool.

Preheat oven at 450-degrees and place a 10-inch cast iron skillet to heat up as well.

In a bowl, stir together the sugar and cardamom.

In a large bowl, beat the eggs on medium-high until they are pale and frothy. Add the flour, salt, milk, vanilla, and a heaping tablespoon of the cardamom-sugar. Beat everything until it's smooth, though expect the batter to be thin.

Using a potholder, pull the skillet from the oven. Pour in the brown butter and apple slices, stirring a few times to coat the fruit and pan. Spread the apple pieces into a fairly even layer across the bottom and pour the batter over it. Immediately return skillet to oven.

Bake for 18 to 22 minutes, until the Dutch Baby is puffed and golden. Sprinkle a couple more tablespoons of the cardamom-sugar on top. Serve immediately.

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Sunday Quote doesn’t adapt well

Posted by on Jan 28, 2018 in Blog, Quote | Comments Off on Sunday Quote doesn’t adapt well

“When you write, you want fame, fortune and personal satisfaction. You want to write what you want to write and feel it’s good, and you want this to go on for hundreds of years. You’re not likely ever to get all these things, and you’re not likely to give up writing and commit suicide if you don’t, but that is — and should be — your goal. Anything else is kind of piddling.”
~ Dashiell Hammett

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Bready or Not Guest Recipe from Author Wendy Nikel: Continuum Coffee Cupcakes

Posted by on Jan 25, 2018 in Blog, Bready or Not, cake, chocolate, guest recipe, muffin | Comments Off on Bready or Not Guest Recipe from Author Wendy Nikel: Continuum Coffee Cupcakes

Today I welcome Wendy Nikel! Her novella The Continuum came out on Tuesday from World Weaver Press. Find out all about all the cool time-traveling twists in her new book, and grab a recipe for some cupcakes that are out of this world!

Elise Morley is an expert on the past who’s about to get a crash course in the future.

For years, Elise has been donning corsets, sneaking into castles, and lying through her teeth to enforce the Place in Time Travel Agency’s ten essential rules of time travel. Someone has to ensure that travel to the past isn’t abused, and most days she welcomes the challenge of tracking down and retrieving clients who have run into trouble on their historical vacations.

But when a dangerous secret organization kidnaps her and coerces her into jumping to the future on a high-stakes assignment, she’s got more to worry about than just the time-space continuum. For the first time ever, she’s the one out-of-date, out of place, and quickly running out of time.


January 23 marks the release day for my first book: a time travel novella entitled THE CONTINUUM. And what better way to celebrate a new book than with cupcakes?

My main character, Elise, is a professional time traveler and — like me — a big fan of coffee, so I knew I wanted something rich and delicious. Plus, I’d been seeing galaxy-swirl treats here and there online and wanted to give this colorful, space-themed frosting a shot. What I ended up with was a death-by-chocolate cupcake, filled with mocha pudding and swirling buttercream frosting.


THE CUPCAKES:

THE FILLING:

THE FROSTING:

 

Bready or Not Guest: The Continuum Coffee Cupcakes by Wendy Nikel

A death-by-chocolate cupcake with galaxy-swirled frosting, inspired by THE CONTINUUM by Wendy Nikel

  • Cupcakes
  • 1 1/4 cup flour
  • 1/4 teaspoon baking soda
  • 2 teaspoon baking powder
  • 3/4 cup cocoa powder
  • 1/8 teaspoon salt
  • 1 1/2 cup white sugar
  • 3 Tablespoons melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup chocolate chips
  • Filling
  • Chocolate instant pudding
  • 2 cups milk
  • 1 teaspoon coffee extract
  • Frosting
  • 4 cup powdered sugar
  • 1 cup butter
  • 1-2 Tablespoons milk
  • Gel food coloring
  • Sprinkles

Preheat oven to 350 degrees F.

Sift together flour, baking soda, baking powder, cocoa, salt, and sugar.

In separate bowl, mix melted butter, eggs, and vanilla.

Alternate adding the flour mixture and 1 cup milk into the butter & egg mixture until well blended. Add chocolate chips.

Fill cupcake liners half full and bake for 15-17 minutes. Let cool.

Make instant pudding according to directions. Add 1 tsp coffee extract.

Fill pastry bag with pudding and place a filling tip on the end. Stick the filling tip into the center of each cupcake at a 90 degree angle and squeeze in the filling until you can see the top crust bulge.

Drop a bit of each color of food coloring into a bowl. Use a new paintbrush to "paint" the insides of the pastry bag or decorator with the food coloring.

After the inside is painted, add the frosting. Using a star tip, apply frosting in a swirling motion. Add sprinkles, and enjoy!

 

THE CONTINUUM out NOW
paperback via World Weaver Press $8.99 (regular $9.99)
eBook via iTunes
eBook via Barnes & Noble
eBook via Amazon
eBook via Kobo


Wendy Nikel is a speculative fiction author whose short stories have appeared in Fantastic Stories of the ImaginationDaily Science FictionAE Sci-FiNature: Futures, and various anthologies and e-zines. She is a member of SFWA and Codex Writers Group and is a managing editor at Flash Fiction Online.

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Bready or Not: Lemon Crumb Mini Muffins (potluck-sized)

Posted by on Jan 24, 2018 in Blog, Bready or Not, breakfast, lemon, muffin | Comments Off on Bready or Not: Lemon Crumb Mini Muffins (potluck-sized)

I found a lemon muffin recipe and thought, hey, I’ll rewrite this to be original and I’ll do mini muffins instead!

Bready or Not: Lemon Crumb Mini Muffins

Um. Yeah. The original recipe made a couple dozen muffins. My version? 113.

Bready or Not: Lemon Crumb Mini Muffins

I swear, I felt like I had created a Bowl of Holding. There was so much batter. So very, very much batter.

Bready or Not: Lemon Crumb Mini Muffins

The good news? My efforts were not in vain. The muffins were delicious. They were lemony and light, like puffs of flavor, the perfect remedy to the doldrums of winter.

Bready or Not: Lemon Crumb Mini Muffins

The recipe itself is pretty straightforward. Grease your mini muffin pans well (make SURE you have two pans to bake at once) and don’t overfill them. A touch of crumb topping makes them prettier and extra yummy.

Bready or Not: Lemon Crumb Mini Muffins

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Bready or Not: Lemon Crumb Mini Muffins (potluck-sized)

Bready or Not: Lemon Crumb Mini Muffins

If you need to make a lot of delicious lemony mini muffins, this is the recipe for you! This recipe makes about 113 little muffins. The use of two mini muffin pans that fit side-by-side in the oven is essential here, or you’ll be baking these muffins until the end of time.

  • Crumb topping:
  • 1 1/4 cups all-purpose flour
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • Mini muffins:
  • 4 eggs, room temperature
  • 2 cups white sugar
  • 1 cup vegetable oil
  • zest of 1 large lemon
  • juice from 1 large lemon
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 16-ounce (2 cups) container sour cream
  • 4 cups all-purpose flour

Preheat oven at 375-degrees. Prepare two mini muffin pans with a heavy dose of nonstick spray.

Combine the topping ingredients with a fork. Set aside.

In a very large bowl, mix the eggs until they are thick and frothy. Add the sugar and oil, and beat until they become creamy. Add the lemon zest and juice, both extracts, baking soda, and salt.

At this point, if you are using an electric mixer, you likely need to switch to a big spoon because of the sheer amounts involved. Add the sour cream and flour, pouring in small increments of each to gradually combine everything. Make sure to scrape the bottom of the bowl. The batter might be somewhat lumpy.

Use a teaspoon scoop to add batter to each muffin cup. Do NOT fill over 3/4 of each cup--these will grow in the oven! Use a spoon to add crumb topping to the tops.

Bake for 11 to 12 minutes, until muffins in the middle pass the toothpick test. Let them cool about 10 minutes, then use something like a chopstick to pry out each muffin to set on a cooling rack.

Heavily apply nonstick spray to both pans again, then repeat the process. Using two pans, this will take three batches to bake.

Store muffins in airtight containers at room temperature. They can also be frozen for weeks.

OM NOM NOM!

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New Story at DSF and a Special Poem at Skiffy and Fanty

Posted by on Jan 22, 2018 in anthology:poem, anthology:story, Blog | Comments Off on New Story at DSF and a Special Poem at Skiffy and Fanty

The year has started of with some pretty cool things. First of all, Daily Science Fiction posted a new post-apocalyptic story of mine. “The Library is Open” is about libraries, and more.

The awesome site and podcast Skiffy and Fanty just debuted a new website, and to celebrate, they invited back many of their past contributors to take part in a month of joy. I wrote up a post that evolved into a poem… a very special, personal poem about my Porom, and loss, and love. Yeah, yeah, leave it to me to take the subject of joy and create something that makes people cry.

Porom with books

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