guest recipe

Bready or Not Guest Recipe from Author Wendy Nikel: The Grandmother Paradox Cherry Cupcakes

Posted by on Jul 10, 2018 in Blog, Bready or Not, cake, chocolate, guest recipe, healthier | 0 comments

Today I welcome Wendy Nikel! Her novella The Grandmother Paradox is out TODAY from World Weaver Press. This is the sequel to The Continuum. I’ve read both, and I can testify they are fun, fast reads that reminded me of old favorite shows like Quantum Leap and Sliders. Find out more about her new release below, and grab a recipe for some cupcakes that are loaded with cocoa and cherries!

When Dr. Wells, the head of the Place in Time Travel Agency, learns that someone’s trying to track down the ancestors of his star employee, there are few people he can turn to without revealing her secrets. But who better to jump down the timeline and rescue Elise from being snuffed out of existence generations before she’s born than the very person whose life she saved a hundred years in the future?

But Juliette Argent isn’t an easy woman to protect. The assistant to a traveling magician, she’s bold, fearless, and has a fascination with time travel, of all things. Can the former secret agent Chandler, with his knowledge of what’s to come, keep her safe from harm and keep his purpose there a secret? Or will his presence there only entangle the timeline more?


THE GRANDMOTHER PARADOX Cherry Cupcakes
by Wendy Nikel

Today is release day for THE GRANDMOTHER PARADOX, the second time travel novella in the Place in Time series. Which means, once again, it’s time to celebrate with cupcakes!
In this novella, which can be read as a sequel or as a standalone story, Chandler – a man from our present who’s been living in the future – is sent back to the year 1893 to protect the great-great-grandmother of the woman who saved his life. There, he joins up with a traveling magic show touring Michigan before heading down to the Chicago World’s Fair.

One of the many wonderful things that Michigan is known for is its cherries, which made cherry cupcakes an easy choice for this book’s recipe. Substituting fats like butter and oils with fruit in baking also makes for a healthier cake, which is something I’ve had to keep in mind since I’m still recovering from having my gallbladder removed. Fortunately, I happen to have a cherry tree in my backyard filled with sweet cherries just ripe for the picking.


THE CUPCAKES:

 

 

 

 

 

 

 

Bready or Not Guest Recipe: THE GRANDMOTHER PARADOX Cherry Cupcakes by Wendy Nikel

One of the many wonderful things that Michigan is known for is its cherries, which made cherry cupcakes an easy choice for this recipe inspired by Wendy Nikel’s novella The Grandmother Paradox. Substituting fats like butter and oils with fruit makes for a healthier cupcake.

  • Cupcake Ingredients:
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg whites
  • 1 Tablespoon vanilla extract
  • 1/4 cup honey
  • 1/4 cup white sugar
  • 1/4 cup applesauce
  • 1/4 cup buttermilk
  • 1 cup cherries (pitted & pureed)
  • Frosting ingredients:
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1-2 Tablespoons milk
  • 1 pkg cherry-flavored instant gelatin mix

Preheat oven to 325 degrees F

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

In separate bowl, mix egg whites and vanilla.

Add honey, sugar, applesauce, and buttermilk.

Gradually add the dry mixture into the egg and milk mixture until well blended.

Add cherries

Fill cupcake liners half full and bake for 22-25 minutes. Let cool.

After cupcakes are cool, frost.

Sprinkle gelatin mix on the top and enjoy!

 

THE CONTINUUM (book #1) out NOW
paperback via World Weaver Press $9.99
eBook via iTunes
eBook via Barnes & Noble
eBook via Amazon
eBook via Kobo

THE GRANDMOTHER PARADOX (book #2) out TODAY
paperback via World Weaver Press $8.95
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.

Read More

Bready or Not Guest: Author Dan Koboldt with Gooey Butter Cake Cookies

Posted by on Feb 13, 2018 in Blog, Bready or Not, cake mix, cookies, guest recipe | Comments Off on Bready or Not Guest: Author Dan Koboldt with Gooey Butter Cake Cookies

I’m happy to welcome friend and fellow author Dan Koboldt! The third book in his fantastic Gateways to Alissia series is out today, and Dan is here to celebrate in proper Bready or Not fashion: with COOKIES. But first, a bit about The World Awakening:

Quinn Bradley has learned to use the magic of another world. And that world is in danger.

Having decided to betray CASE Global, he can finally reveal his origins to the Enclave and warn them about the company’s imminent invasion. Even if it means alienating Jillaine…and allying with someone he’s always considered his adversary.

But war makes for strange bedfellows, and uniting Alissians against such a powerful enemy will require ancient enmities–as well as more recent antagonisms–to be set aside. The future of their pristine world depends on it.

As Quinn searches for a way to turn the tide, his former CASE Global squad-mates face difficult decisions of their own. For some, it’s a matter of what they’re willing to do to get home. For others, it’s deciding whether they want to go home at all.

Continuing the exciting adventures from The Rogue Retrieval and The Island Deception, The World Awakening is the spellbinding conclusion to the Gateways to Alissia fantasy series from Dan Koboldt.


I grew up in St. Louis, a place that specializes in delicious food and drink that’s not necessarily good for you. It’s home, for example, to Anheuser-Busch, the makers of Budweiser. When a new employee starts at Anheuser-Busch, they receive another local specialty as a welcome gift: a gooey butter cake. This delicious concoction is exactly what it sounds like. It has an almost pie-like consistency, however, so it’s not very portable. The solution to that problem is today’s recipe, gooey butter cake cookies.

These are easy to make and require only six ingredients. They taste like yellow butter cake. You really can’t go wrong.

Ingredients:
1/2 cup butter, softened
1 (8 ounce) package cream cheese
1 egg
1/4 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
1/4 cup confectioners’ sugar

Preheat oven to 175 degrees Celsisus. For you non-scientists, that’s 350 degrees Fahrenheit. In a medium bowl, cream together the butter and cream cheese. Once that’s consistent, blend in the egg and vanilla. Then, add cake mix, and continue mixing/stirring until it’s smooth and well blended.

Optional pro tip: chill the dough for 30 minutes, which will make the next step much easier.

Pour the powdered sugar into a separate shallow bowl. You’ll use this to coat the doughballs before you lay them on the cookie sheet.

Roll the dough into 1-inch balls. I like to use a cookie dough scooper for this part, but you can also use a spoon. Optional pro tip: spray whatever you use with non-stick spray before you start.

Drop each into the powdered sugar to form a light coating. This can be a little messy if you didn’t chill the dough. Once you get some powdered sugar on them, the doughballs are easier to handle. Place sugar-coated balls at least an inch apart on a greased cookie sheet.

Bake for 11-13 minutes, until the edges begin to turn brown. Let them cool for a few minutes before you transfer them.

These cookies keep remarkably well in an airtight container. Enjoy them with a good book!

Author Bio

Dan Koboldt is a genetics researcher and fantasy/science fiction author from the Midwest. He is the author of the Gateway to Alissia series (Harper Voyager) about a Las Vegas magician who infiltrates a medieval world. He is currently editing Putting the Science in Fiction, (Writers Digest), a reference for writers slated for release in Fall 2018.

By day, Dan is a genetics researcher at a major children’s hospital. He has co-authored more than 70 publications in Nature, Science, The New England Journal of Medicine, and other scientific journals. He lives with his wife, daughter, and twin boys in Ohio.

Find out more about Dan’s books:
The World Awakening

The Rogue Retrieval (book 1)

The Island Deception (book 2)

About the series

Dan on Twitter

 

Bready or Not Guest: Gooey Butter Cake Cookies By Dan Koboldt

Easy and delicious cookies made with yellow cake mix. Find out more about Dan’s fantasy books at http://dankoboldt.com/.

  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 (18.25 ounce) package yellow cake mix
  • 1/4 cup confectioners' sugar

Preheat oven to 175 degrees Celsisus. For you non-scientists, that’s 350 degrees Fahrenheit. In a medium bowl, cream together the butter and cream cheese. Once that’s consistent, blend in the egg and vanilla. Then, add cake mix, and continue mixing/stirring until it's smooth and well blended.

Optional pro tip: chill the dough for 30 minutes, which will make the next step much easier.

Pour the powdered sugar into a separate shallow bowl. You’ll use this to coat the doughballs before you lay them on the cookie sheet.

Roll the dough into 1-inch balls. I like to use a cookie dough scooper for this part, but you can also use a spoon. Optional pro tip: spray whatever you use with non-stick spray before you start.

Drop each into the powdered sugar to form a light coating. This can be a little messy if you didn’t chill the dough. Once you get some powdered sugar on them, the doughballs are easier to handle. Place sugar-coated balls at least an inch apart on a greased cookie sheet.

Bake for 11-13 minutes, until the edges begin to turn brown. Let them cool for a few minutes before you transfer them.

These cookies keep remarkably well in an airtight container. Enjoy them with a good book!

Read More

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.

Read More

Bready or Not Guest: Spencer Ellsworth with Un-Ruinable Gluten Free Brownies

Posted by on Aug 22, 2017 in Blog, Bready or Not, brownies, chocolate, gluten-free, guest, guest recipe, healthier | Comments Off on Bready or Not Guest: Spencer Ellsworth with Un-Ruinable Gluten Free Brownies

I’m happy to welcome Spencer Ellsworth with a Bready or Not guest post! His debut novel is out today. I was lucky enough to read A Red Peace a few months ago, and blurbed it: “This is space opera candy!” Seriously, if you love space opera, GET THIS. It’s fresh and fun, mixing up cozy tropes in fantastic new ways.

Which is pretty much what Spencer does with this recipe today, too. He shares a recipe for gluten-free brownies that look absolutely delicious. I bet they’d be perfect to eat in accompaniment with a brand new space opera novel…


I’m Spencer, and I have two big things in common with Beth: we both like to write a good swashbuckling adventure (here’s mine) and we both like to bake.

Unlike Beth, I have celiac disease, which means, although I bake all the time, I use gluten-free flours. I was diagnosed way back in the dark ages of 1985. I did all of elementary school in the 1980s gluten free. Let us all turn and salute my mother, who had to bake “special cupcakes” every time someone else in the class had a birthday and brought in gluten cupcakes.

*Salutes Mom*

Ahem.

Celiac disease is, like Crohn’s, arthritis and lupus, an autoimmune disease. Our immune systems, upon consumption of gluten, attack and inflame our intestinal lining, preventing the absorption of any food. Because autoimmune disease is on a spectrum, people often have reactions to gluten that are tricky to diagnose without an endoscopy or colonoscopy.

There are two great lies about gluten-free food

1) you can just substitute GF flour mix in most recipes

2) gluten-free food just doesn’t taste as good

1 isn’t true because different proteins act differently in different grains. Gluten-free flours are not sticky like wheat. You don’t need to knead any gluten-free bread product; you just need to mix the dough and let it rise. You may find certain GF flours, like sorghum or millet or brown rice, less palatable than wheat. But most celiacs can find a preferred flour mix.

Un-Ruinable Gluten Free Brownies

This picture shows plain rice flour (the fine-textured flour), a gluten-free mix, and a gluten-free pancake mix (the one with dark specks).

However, that leads me to…

2 isn’t true because there are a LOT of celiacs out there making a LOT of amazing food. But you do have to do some baking on your own. The best gluten-free food is made at home, with patience. Commercial kitchens can’t take the time and ingredients necessary.

So if you’re new to GF baking, here’s an un-ruinable recipe to start. Peruse Gluten-Free & More (formerly known as Living Without) for anything else you need, or just contact me through my website.

Un-Ruinable Gluten Free Brownies

 

Un-Ruinable Gluten Free Brownies

These are totally un-ruinable because they can be made with just about any gluten-free flour, flour mix, or pancake mix. They will have a slightly different consistency depending on the flour, but they work with anything from plain rice flour to Pamela’s pancake mix.

Your celiac friends will appreciate the attempt to make real brownies, rather than those flourless peanut butter cookies or rice krispie treats we ALWAYS get.

Make sure to clean ALL your work surfaces very well first. All counters and bowls should be scrubbed clear of any trace of gluten. Use non-porous materials like Teflon or glass. Make sure they are scrubbed completely clean of every last scrap of anything that ever contained gluten. (Even better, use the excuse to treat yourself to a new dish and new mixing bowl.)

4 eggs
1 cup sugar (add more to taste, especially if not using chocolate chips)
1 tsp vanilla extract
2/3 cup cocoa powder (I much prefer the darker, richer Ghiradelli’s over the chalky Hershey’s)
1/2 cup butter, margarine or coconut oil
1/2 mushy avocado (this is weird, but it makes the whole endeavor much fluffier)
1 cup of any gluten-free flour, baking mix or pancake mix
2 tsp baking powder (if not already included in your mix)
Chocolate chips & nuts to taste

Set oven to 350.

Beat the eggs with the sugar and avocados.
Un-Ruinable Gluten Free Brownies

Melt the butter or oil in a saucepan or microwave-safe dish, and add the cocoa powder and beat until smooth.

Un-Ruinable Gluten Free Brownies

Allow the butter/cocoa powder mix to cool a bit, then mix into eggs, sugar and avocado.

Mix your flour in with the rest. Add baking powder if you simply have a basic flour mix.

Pour into a greased baking dish and bake for 30-40 minutes on 350.

Un-Ruinable Gluten Free Brownies

Un-Ruinable Gluten Free Brownies

Bready or Not Guest: Spencer Ellsworth's Un-Ruinable Gluten Free Brownies

Un-Ruinable Gluten Free Brownies

These are totally un-ruinable because they can be made with just about any gluten-free flour, flour mix, or pancake mix. They will have a slightly different consistency depending on the flour, but they work with anything from plain rice flour to Pamela’s pancake mix.

Your celiac friends will appreciate the attempt to make real brownies, rather than those flourless peanut butter cookies or rice krispie treats we ALWAYS get.

Make sure to clean ALL your work surfaces very well first. All counters and bowls should be scrubbed clear of any trace of gluten. Use non-porous materials like Teflon or glass. Make sure they are scrubbed completely clean of every last scrap of anything that ever contained gluten. (Even better, use the excuse to treat yourself to a new dish and new mixing bowl.)

  • 4 eggs
  • 1 cup sugar (add more to taste, especially if not using chocolate chips)
  • 1 tsp vanilla extract
  • 2/3 cup cocoa powder (I much prefer the darker, richer Ghiradelli’s over the chalky Hershey’s)
  • 1/2 cup butter, margarine or coconut oil
  • 1/2 mushy avocado (this is weird, but it makes the whole endeavor much fluffier)
  • 1 cup of any gluten-free flour, baking mix or pancake mix
  • 2 tsp baking powder (if not already included in your mix)
  • Chocolate chips & nuts to taste

Set oven to 350.

Beat the eggs with the sugar and avocado.

Melt the butter or oil in a saucepan or microwave-safe dish, and add the cocoa powder and beat until smooth.

Allow the butter/cocoa powder mix to cool a bit, then mix into eggs, sugar and avocado.

Mix your flour in with the rest. Add baking powder if you simply have a basic flour mix.

Pour into a greased baking dish and bake for 30-40 minutes on 350.

 


Red Peace

Amazon | Barnes & Noble | Kobo

Spencer Elsworth’s Site

A Red Peace, first in Spencer Ellsworth’s Starfire trilogy, is an action-packed space opera in a universe where the oppressed half-Jorian crosses have risen up to supplant humanity and dominate the galaxy.

Half-human star navigator Jaqi, working the edges of human-settled space on contract to whoever will hire her, stumbles into possession of an artifact that the leader of the Rebellion wants desperately enough to send his personal guard after. An interstellar empire and the fate of the remnant of humanity hang in the balance.

Spencer Ellsworth has written a classic space opera, with space battles between giant bugs, sun-sized spiders, planets of cyborgs and a heroine with enough grit to bring down the galaxy’s newest warlord.

A Red PeaceSave

Save

Save

Read More

Bready or Not Guest Pat Esden with Old Fashioned Blueberry Cake

Posted by on Sep 12, 2016 in Blog, blueberry, Bready or Not, breakfast, cake, guest recipe, others books | Comments Off on Bready or Not Guest Pat Esden with Old Fashioned Blueberry Cake

I’m happy to welcome Pat Esden to Bready or Not again. You might recall she visited last year to share a recipe for Popovers as she celebrated the release of her first book, A Hold On Me. Today she shares a quintessential Maine recipe for Blueberry Cake! Her second book, Beyond Your Touch, is a new adult paranormal romance that came out August 30th. We’ll start things off with an interview to learn about her Dark Heart series.

BeyondYourTouch

You sent a lovely blueberry recipe. YUM. Can you explain how this ties into your books’ world?

Both A HOLD ON ME (Dark Heart book #1) and BEYOND YOUR TOUCH (Dark Heart book #2) are for the most part set on the Maine seacoast, a prime area for both commercial and wild blueberries. The main character, Annie Freemont, and her family often have blueberry muffins for breakfast. The cake recipe I’m going to share is something they’d have at teatime for sure.

Also Annie’s love interest, Chase, is a blueberry fanatic. He was born in Maine, but was kidnapped as a child and raised in the djinn realm until he escaped in his late teens. During his years of captivity, Chase often went hungry. As a result, having edible berries growing right outside his cottage is not only a tasty treat for him, it’s also emotionally comforting. In reality, he’s a bit of a blueberry glutton.

You do a great job of capturing the new adult voices in A Hold on Me and Beyond Your Touch. Do you have advice for other writers who are working on voice in new adult fiction?

New adult is a category of fiction where the main character and point of view are a person or persons between the age of nineteen and twenty-six. It’s not a novel written through the eyes and sensibilities of someone looking back on that stage of their life. It’s that sensibility that is most vital to remember when you’re writing new adult. The motivations and choices of people in that age range will vary, but they are not the same as a younger teenager who has less life experience in general or an older person who has more experience. It’s important for a writer to put themselves in the mindset of being that age and to look at each choice and reaction the character(s) make to be sure they are appropriate for a new adult.

What has been your greatest challenge in working on your Dark Heart series?

The Dark Heart series consists of three novels. The biggest challenge for me has been swapping between books during the various editing and marketing stages. For example: in the middle of drafting book 3, I received notes from my editor on book 2. I had to put book 3 aside for a month to do edits on book 2. Once book 2 was turned in, I went back to book 3. But I had to swap again and focus on book 1 when it was released. LOL. It’s crazy making!

Thanks again!

Thank you as well. I love visiting.


 

Blueberry Article_sm

Old Fashion Blueberry Cake

Ingredients:
2 eggs separated
1 cup sugar
1/2 cup shortening
1/4 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cup flour
1 teaspoon baking powder
1/2 cup milk
1-1/2 cups fresh blueberries

Beat 2 egg whites until stiff, and set aside.
Cream together shortening, vanilla, sugar, and two egg yolks.
Sift flour and baking powder together. Add to cream mixture alternating with milk.
Fold in egg whites and blue berries.

Pour into 9” pan (greased and floured) and sprinkle top lightly with sugar.

Bake at 350 degrees for 50 minutes.

This is a traditional New England dense desert or breakfast cake. Just a touch lighter than pound cake. No frosting needed.


 

BEYOND YOUR TOUCH (book #2 Dark Heart series) was released August 30th

She wants more than he can promise.
His desires could lead to betrayal.
But without each other, neither can survive the dangers ahead.

Annie Freemont knows this isn’t the right time to get involved with a man like Chase. After years of distrust, she’s finally drawing close to her estranged family, and he’s an employee on their estate in Maine. Though she never intended to stay on the estate for long, her father’s illness and the mysteries surrounding her family made leaving impossible. And now with the newfound hope of rescuing her long-missing mother, Annie’s determined to be involved with the family’s plans one way or another.

If only she could keep her mind off Chase and focus on the impending rescue. But there’s something about the enigmatic Chase that she can’t resist. And she’s not the only woman. Annie fears a seductive stranger who is key to safely freeing her mother is also obsessed with him. As plans transform into action and time for a treacherous journey into a strange world draws near, every move Annie makes will test the one bond she’s trusted with her secrets, her desires—and her heart.

Amazon BN BAM Indiebound

Target Hudson Booksellers


 

PAT ESDEN is an antique-dealing florist by trade. She’s also a member of Science Fiction and Fantasy Writers of America, Romance Writers of America, and the League of Vermont Writers. Her short stories have appeared in a number of publications, including Orson Scott Card’s Intergalactic Medicine Show, the Mythopoeic Society’s Mythic Circle literary magazine, and George H. Scither’s anthology Cat Tales.

Her new adult paranormal novels, A HOLD ON ME (book #1 in the Dark Heart series) and BEYOND YOUR TOUCH (book #2 Dark Heart series) are available from Kensington book. REACH FOR YOU (book #3 Dark Heart series) will be released in 2017.

Website

Goodreads

Facebook

Twitter

Blog

Pinterest

#SFWAPro

 

Read More

Bready or Not Guest: Stacey Berg with Homemade Beer

Posted by on Apr 15, 2016 in alcohol, Blog, Bready or Not, guest recipe | Comments Off on Bready or Not Guest: Stacey Berg with Homemade Beer

I’m happy to welcome author Stacey Berg to Bready or Not! Her novel Dissension was released by Harper Voyager Impulse in March. She’s here today to share a beer recipe that directly connects to her book.

Fermentate for the Future

My novel Dissension is set in a world where the Church exploits genetic technology to lead the remnants of humanity as they struggle for survival in the last inhabited city. The population is beginning to recover, and although life still isn’t easy, people make do and even flourish.  And while their food remains quite simple, they’re human, so they do have beer. It’s known in the book as “fermentate.” I enjoy home-brewing, so naturally when Beth invited me to do a Bready or Not guest post, the first thing I thought of was a beer recipe. After all, beer is liquid bread!

Here’s my recipe for “Future Fermentate” (an India Pale Ale, because they keep well in the heat.)

Equipment you’ll need:Beer bottle

A big pot

Two 6 gallon buckets (food grade, please!) with a hole in the lids..

a rubber stopper that fits in the hole, with a hole drilled in the stopper

airlock

siphon with an attachable bottling cane

thermometer

bottle capper

sanitizer

 

You can get fancy with a hydrometer to check your specific gravity, but I never bother. Eventually you’ll need some bottles and caps too. Fortunately those are easy to come by—just drink some beer.

 

Your local home brewing store will be happy to put a kit together for you, and they’re easy to find online too. A decent one will set you back $50-$100, but it will last forever.

 

Ingredients :

If you tell your home brewing store you’re making an IPA they’ll know what to give you.

 

7 lb light malt extract

2 lbs two-row pale malt

1/2 lb cara-pils malt

1/2 lb medium crystal malt

(Get these crushed together and put in a steeping bag at the shop)

 

1-1/2 cup brown sugar

1 package Burton water salts (optional)

 

1 oz Bullion or Target hops

1 oz Northern Brewer or Wye Challenger hops

1 oz Kent Golding hops, divided in half

 

Ale yeast (I like the liquid kind best)

 

Brewing Day: the process is pretty straightforward but takes a couple of hours. It goes better if you drink some beer while you’re doing it.

  1. Heat 1 gallon of water until steaming (about 155-170 F). Put in the bag of crushed grains and steep 20 min off heat.
  1. While your grains are steeping, sanitize your bucket and other equipment according to the instructions on the iodophor.
  1. Rinse the steeped grain bag with another 1 gallon of water, remove the bag from the liquid, add 1 c. brown sugar and the water salts if you’re using them, and bring the liquid to a boil.
  1. Turn off the heat and add the malt extract. Stir until all the extract is dissolved in the water, then bring back to a boil for 10 minutes.Making beer_sm
  1. Add 1 oz Bullion or Target hops, and boil 40 minutes.
  1. Add 1 oz Northern Brewer or Wye Challenger hops and boil 10 more minutes.
  1. Turn off heat and add 1/2 oz Kent Golding hops.
  1. Let the liquid (this is called “wort” at this stage) cool until it’s under 100 F (hotter will kill the yeast). You can set it in an icebath in your sink to make this step faster.
  1. Pour the wort into the sanitized plastic bucket and add cold tap water to make a total volume of 5 gallons.
  1. Add the yeast and give a good swirl to mix it in.
  1. Attach the sanitized lid with the stopper in the hole and insert the sanitized airlock into the stopper. Fill the airlock halfway (I use vodka but water is fine).
  1. Put the bucket somewhere it can sit out of the way for a week, ideally at not-too-warm room temp. Spare-room bathtubs work great. You should see the airlock start to bubble by 12-24 hours as the yeast goes to work and the beer starts fermenting.
  1. The bubbling should stop in less than a week. You have a choice here: either go straight to bottling, or preferably, use a sanitized siphon to “rack” the beer into a second sanitized 5 gallon container. Leave the gunky stuff in the bottom of the first bucket. Add 1/2 oz Kent Golding hops into the second container (if you aren’t using a seconday container, throw these hops in after step 10 instead).(If you didn’t read the recipe ahead and it’s too late, don’t worry. Drink some beer). You might or might not see more bubbling in the airlock for a few days. You can leave the beer in the second container for a few weeks.

 

To bottle your beer:

  1. Sanitize the siphon and two cases of bottles.
  2. Dissolve 1/2 cup brown sugar into a cup of boiling water.
  3. Siphon the beer into a sanitized 5 gallon container
  4. Add the dissolved brown sugar and stir well.
  5. Connect the sanitized bottling cane to the siphon and start bottling. Leave an inch or two of headspace in each bottle.
  6. Cap the bottles.
  7. Let the beer age for at least a week at room temp (3-4 weeks is better).
  8. Refrigerate, and enjoy!

 

 

dissension

 

For four hundred years, the Church has led the remnants of humanity as they struggle for survival in the last inhabited city. Echo Hunter 367 is exactly what the Church created her to be: loyal, obedient, lethal. A clone who shouldn’t care about anything but her duty. Who shouldn’t be able to.

When rebellious citizens challenge the Church’s authority, it is Echo’s duty to hunt them down before civil war can tumble the city back into the dark. But Echo hides a deadly secret: doubt. And when Echo’s mission leads her to Lia, a rebel leader who has a secret of her own, Echo is forced to face that doubt. For Lia holds the key to the city’s survival, and Echo must choose between the woman she loves and the purpose she was born to fulfill.

Amazon | Barnes & Noble | Harper Collins


 

Stacey Berg

About Stacey:

Stacey Berg is a medical researcher who writes speculative fiction. Her work as a physician-scientist provides the inspiration for many of her stories. She lives with her wife in Houston and is a member of the Writers’ League of Texas. When she’s not writing, she practices kung fu and runs half marathons. She is represented by Mary C. Moore of Kimberley Cameron & Associates. You can visit her at www.staceyberg.com.

 

 

Read More