Reviewer's Bookshelf: "More Than Words Can Say" by Karen Witemeyer

Book Summary (Goodreads)...After fulfilling a pledge to a dying friend, Zacharias Hamilton is finally free. No family entanglements. No disappointing those around him. Just the quiet bachelor existence he's always craved. Until fate snatches his freedom away when the baker of his favorite breakfast bun is railroaded by the city council. Despite not wanting to get involved, he can't turn a blind eye to her predicament . . . or her adorable dimples.

Abigail Kemp needs a man's name on her bakery's deed. A marriage of convenience seems the best solution . . . if it involves a man she can control. That person definitely isn't the stoic lumberman who oozes silent confidence whenever he enters her shop. Control Zacharias Hamilton? She can't even control her pulse when she's around him.
When vows are spoken, Abigail's troubles should be over. Yet threats to the bakery worsen, and darker dangers hound her sister. Can she put ever more trust in Zach without losing her dreams of independence?

My thoughts...This book is the second in a series, but could be read as a stand alone novel. Reading the first book, "More Than Meets the Eye," will, however, provide some good background for Zach's character and honestly is a great read so...bonus! I've been a Karen Witemeyer fan for a LONG time, and one reason is that every book feels like a new, sweet surprise. I love the dialogue she creates between the characters, the way she weaves in a faith aspect without it feeling forced, and romantic tension that's real! In this book, there's obviously going to be some tension if two people, who are basically strangers, get married and start living together in the same house. I'm glad the author didn't skirt around that but addressed it throughout the novel...which led to some fun scenes between the two main characters. Loved it! 
     I also loved the hero, Zacharias. The protector in him, even though he initially resisted a commitment to Abigail, won out. He wasn't afraid to stand up to those who mistreated her and stepped into his role in the story quite well. Abigail was a very likable character. Sweet, kind hearted, and "curvy" were some of the words I would use to describe her. I liked the connection she had with Zach in the story. My only wish for curvy girls in all the novels I read is for there to occasionally be one that is proud and confident in her curviness and not always feeling self conscious because of it. In real life, many girls who are not slim feel like they're not attractive enough to have a handsome guy like them (like Abigail did). I would love to see a heroine who may not fit the mold with her body type and have confidence that goes through the roof ; ). Personal preferences aside, I still loved this story and couldn't put it down. I would certainly recommend it!
     Karen Witemeyer was so gracious to be my very first author spotlight....way back in 2012! It's hard to believe it's been that long ago. In the interview I asked Karen what one of her favorite recipes was. Click here to find out! : )

**I received a free copy of this book from the publisher, via NetGalley, in order to give an honest review, which I did.**

Reviewer's Bookshelf: "A Bound Heart" by Laura Frantz

Book Summary (Amazon): Though Magnus MacLeish and Lark MacDougall grew up on the same castle grounds, Magnus is now laird of the great house and the Isle of Kerrera. Lark is but the keeper of his bees and the woman he is hoping will provide a tincture that might help his ailing wife conceive and bear him an heir. But when his wife dies suddenly, Magnus and Lark find themselves caught up in a whirlwind of accusations, expelled from their beloved island, and sold as indentured servants across the Atlantic. Yet even when all hope seems dashed against the rocky coastline of the Virginia colony, it may be that in this New World the two of them could make a new beginning--together.

My thoughts... The first time I saw the cover of this novel I was drawn in. What a beautiful image of the main character, Lark, and the place where this epic tale begins. I can picture in my mind the cliff's edge where Lark lived with her Granny on the Isle of Kerrera in Scotland. It definitely makes me wish I could go there myself. The amazing amount of detail put into this novel breathes life into its characters and settings as we are taken on a journey that begins in Scotland, moves on board a ship to colonial Virginia, and even to the Caribbean Islands. The sights, sounds and smells come alive and create a feast for the senses. 

The novel definitely stays true to its genre of historical Christian fiction, including the Christian faith of the characters (without being "preachy"). The hardships of life in Scotland and the reality of how lives can be turned upside down because of deception and bribery are not sugar coated. Even as they were forced upon a ship bound for America, Lark and Magnus came face to face with human depravity. The horrors of slavery and life on a colonial plantation, as well as a sugar plantation in the Caribbean Islands, were written realistically, but not in overwhelming graphic detail. While there was much hardship, the strong bond between many of the characters offered support, care, and the will to press on. In several instances, Lark was approached by men who wanted to court her, and accepting them could've made her life easier. In each situation, Lark sought God's guidance and made sure that whoever she accepted would share her faith. I also loved the bond between Magnus and Lark. They grew up together on the Isle of Kerrera, and developed a dedicated friendship in their early years. That deep friendship continued throughout the novel, as they both wanted what was best for the other, which is a true depiction of Biblical love. You will delight in the journey you'll take with Lark and Magnus! Devotion, faith, endurance, and love are all beautifully depicted in this novel. I highly recommend it!

Personal takeaway...We can trust God with our deepest fears, greatest losses, and need for love. He is faithful to walk with us through all of these.

I LOVE this fun cookie cutter and recipe that came with my copy of A Bound Heart! Can't wait to try it out! 

**I received a complimentary copy of this novel from the publisher via NetGalley in order to share my honest opinion, which I did.**

Reviewer's Bookshelf: "A Worthy Pursuit" by Karen Witemeyer

Book summary (from Goodreads): Stone Hammond is the best tracker in Texas. He never comes home empty-handed. So when a wealthy railroad investor hires him to find his abducted granddaughter, Stone eagerly accepts.

Charlotte Atherton, former headmistress of Sullivan’s Academy for Exceptional Youths, will do anything to keep her charges safe, especially the little girl entrusted to her care after her mother’s death. Charlotte promised Lily’s mother she’d keep the girl away from her unscrupulous grandfather, and nothing will stop Charlotte from fulfilling that pledge. Not even the handsome bounty hunter with surprisingly honest eyes who comes looking for them.

When the teacher he’s after produces documentation that shows she’s the little girl’s legal guardian, Stone must reevaluate everything he’s been led to believe. Is Miss Atherton villain or victim? She acts more like a loving mother than an abductress, and the children in her care clearly adore her. Should Stone break his perfect record?

Then a new danger threatens, and Charlotte is forced to trust the man sent to destroy her. Stone becomes determined to protect what he once sought to tear apart. Besides, he’s ready to start a new pursuit: winning Charlotte’s heart.

My thoughts....
Another great story by Karen Witemeyer!  This story, for me, is special because of the great contrasts that are throughout the novel, but is made even better by the common desires of our two main characters.  

The cover has a whimsical feel to it, like several other covers of Witemeyer's books, and there are some fun moments in the story.  But I took away even more from the more serious aspects of the novel.  Charlotte and Stone have suffered in their past, which causes them both to have emotional walls built up.  Although both have been wounded, they are also resilient, showing courage in different ways.  Charlotte isn't afraid to stand up to Stone, even though he could physically overpower her.  Stone is taken back by this prim, yet strong little woman who doesn't seem to be afraid of him.  

Stone shows up in Charlotte's life as basically a bounty hunter, believing he's serving justice and doing right by bringing her in.  But as he gets to know her, sees how she loves the young children she's basically adopted, he realizes there is more to the story than he was told.  Stone is hard and tough, Charlotte is prim and proper, but these two opposites find common ground in their mutual desire to have true justice served.  I loved watching the progression of their firmly constructed emotional walls being torn down.  Stone lives up to his name as he is a rock for Charlotte physically and emotionally, but Charlotte was able to break through and get to the soft parts of Stone's hardened heart.  Good stuff!

And last, but not least, I loved the children in the story!  They were each given amazing talents and gifts and those gifts each played a part in the story.  Charlotte loved each child for who they were but she also encouraged their giftedness and helped develop it.  As a gifted person herself, Charlotte was able to rediscover her own love of her special gift through the people she loved in the story.  I appreciated that aspect of the novel just as much as the romantic parts.  

I always recommend Karen Witemeyer's books because they are all excellent!  I have written several reviews of her books and Karen was also the first author I interviewed on my blog!  Go here to read it and even find out what one of Karen's favorite recipes is! : )

*I received a copy of this book from the publisher in order to give an unbiased review, which I did.*

Novel Recipes

I really do enjoy a good recipe.  Whether it be through talking with a friend about a family favorite or reading about it in a blog or magazine, I'm all about jotting down something new to try.  In recent years, I've encountered an especially fun way to learn about a new recipe...through a novel. 

Have you ever read a book and the story keeps coming back to a character's famous recipe? Or a delicious dish that they like to prepare for family and friends?  Honestly, that piques my interest.  With a detailed description, that dish can perk up my senses and make me want to try some--a much different response than just reading something from a recipe book.  When I have tried one out, it did not disappoint!  And I felt almost like I got into the book even more than I did when I read it (ok...I'm not crazy...I just like food and books : )).

As I was reading A Beauty So Rare, there were several scenes that included one of the heroine's signature recipes that she called a "savory custard"...known to many of us as a quiche.  The book's author, Tamera Alexander, shared this tasty recipe with some of her readers and I wanted to share it with you!

Doesn't that look delish?!

Eleanor Braddock’s Savory Custard 
(or Ham and Cheddar Quiche)
From the novel A Beauty So Rare 
by Tamera Alexander
www.TameraAlexander.com

Most people think quiche originated in France. Not so. It’s originally a German dish and people referred to them as "savory custards" in the 19th century. Which is accurate since the egg-based mixture forms a luscious-like custard as it bakes.

In my novel, A Beauty So Rare, the second standalone novel in the Belmont Mansion series, the heroine, Eleanor Braddock, is "a cook with a dream." But her dreams don’t quite turn out like she thinks they will. However, her savories always do! 

I hope you enjoy this recipe (or "receipt" as recipes were called in the 1800s) from A Beauty So Rare. For more about A Beauty So Rare and for recipes from all my novels, visit www.TameraAlexander.com.

Ingredients
1 old-fashioned unbaked pie crust (recipe below)
1 large onion, diced (or sliced if you like larger pieces of onion in your savory)
2 tablespoons butter
1 pound cooked ham diced into cubes (if using bacon, use 8 slices, fried chewy, not too crisp)
8 large eggs
1-1/2 cups heavy cream or half-and-half
1/2 teaspoon salt and pepper, or to taste (I always go heavier on the pepper, personal preference)
1 3/4 cups sharp cheddar cheese, grated

Instructions
Sauté onion in the butter in a skillet over medium-low heat for about 10 to 15 minutes, stirring occasionally, until the onion is golden brown. Set aside to cool.
Chop the ham into bite-sized pieces (or fry your bacon until chewy, then chop). Set aside to cool. Preheat the oven to 400 degrees. Roll out pie crust and press into a deep dish pie plate. A medium-sized iron skillet works wonderfully for making a savory custard (and is what Eleanor used). The crust comes out divine. I just happened to use a pie plate this time.
Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, ham (or bacon), and cheese. Pour the mixture into the pie crust. Cover the pie plate (or skillet) lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. QUICK BAKING TIPS: The quiche may still seem a little loose when you first remove it from the oven, but it will firm up nicely once removed from the heat. Also, watch that lovely crust so the edges don’t get overly brown. I use a silicone pie crust shield if that starts to happen. Those are a fabulous invention (but foil crimped around the edges works just as well).
Remove from the oven and allow the savory custard to rest for 10 to 15 minutes before diving in. It’s so good, and just like Eleanor Braddock would make. It’s also delicious left over and warmed up the next day.

Eleanor Braddock’s Old-Fashioned Pie Crust
(makes two large crusts)
From the novel A Beauty So Rare 
by Tamera Alexander
www.TameraAlexander.com

This is a wonderful crust that I’ve been using for years. Eleanor would likely have used lard in place of Crisco (since lard was cheaper than butter in her day), and you may too, if you prefer. Yes, lard is still available on most grocery shelves, although I’m pretty sure I just felt you shudder! 

This pie crust "freezes beautifully " as they say in Steel Magnolias (instructions on freezing below), so even though I may need only one pie crust at the moment, I always use this recipe and make a second, and freeze it for later. Makes that next pie (or savory custard) go twice as fast!

1 ½ cups Crisco (or lard)
3 cups all-purpose flour
1 egg
5 tablespoons ice water 
1 tablespoon white vinegar
1 teaspoon salt

In a large bowl, using a pastry cutter (or two knives will do the job), gradually work the Crisco into the flour for 3 to 4 minutes until it resembles coarse meal. In a smaller bowl, whip the egg and then pour it into the flour/shortening mixture. Add 5 tablespoons of ice-cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir gently until all ingredients are blended well.
Halve the dough. Form 2 evenly-sized balls of dough and place each into large sealable plastic bags. Using a rolling pin, slightly flatten each to about 1/2 inch thickness to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you’re using the crusts immediately, it’s still a good idea to let them chill in the freezer for about 15- 20 minutes. They’ll be much easier to work with.) 
When you’re ready to roll the dough for your crust, remove from the freezer and allow to thaw for 15 minutes (if it’s frozen). On a well-floured surface, roll the dough, starting at the center and working your way out. Sprinkle flour over the top of the dough if it’s too moist. If the dough starts to stick to the countertop, use a metal spatula and gently scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie plate (or iron skillet).
Using a spatula, carefully lift the dough from the surface of the counter into the pie pan. (I sometimes fold my well-floured dough in half and then "unfold" it onto iron skillet. Or you can lop it over your rolling pin. That works well, too.) Gently press the dough against the sides of the pan or skillet, getting it all tucked in. Then crimp the edges in whatever way you prefer. And now, you’re ready for that yummy savory custard filling above, or maybe for a fruit pie.

I look forward to trying this out myself!  If this dish sounds good to you...you may like to try the shortbread cookie recipe : ).

Eleanor Braddock's Shortbread

(from the novel "A Beauty So Rare")

3/4 cup butter at room temp (1 1/2 sticks)
1/2 cup powdered sugar*
1/3 tsp vanilla
1 1/2 cups flour (sifted)

Preheat oven to 325 degrees, then spray a smaller (8-9 inch) cast-iron skillet very lightly with non-stick cooking spray. You don't need that much spray. Trust me, the butter in the recipe will take care of that.

Cream the butter until light and fluffy. Add the powdered sugar, then the vanilla. Next, work in the flour. You can either mix the flour in with an electric mixer, or you can get into the 1860s way of doing things and knead the dough on an unfloured surface until it's nice and smooth. Press the dough into the iron skillet (or you can use a pretty shortbread pan too). Bake for 30-35 minutes until golden brown. Cool for about 10-15 minutes then flip the pan over onto a wooden cutting board. Cut the shortbread into pieces while still warm. It "sets up" as it cools. Or serve it warm. Serves 10-12. And it really does. This stuff is rich and delicious. Hope you enjoy. 

*Did you know that in 1851, Oliver Chase (of NECCO Wafer fame) developed a mill for powdering sugar which he used in his candy making process? But if a cook wanted powdered sugar back then, refined loaf sugar was pounded into a fine powder in a mortar and pestle. So much easier today, huh?

**If you make this recipe (or if you’ve read A Beauty So Rare), I’d love to hear from you. You can write me through my website at http://www.tameraalexander.com/contact.html.**

If you'd like to see several more recipes that are from Tamera's books (all of them look delicious!) you can click here.

I also had to throw in a link to one of my favorite cookie recipes.  It's from a novel called Hattaras Girl by Alice Wisler.  I posted it on this blog a while back but here is where you can find the Bailey House lemon cookie recipe.

Are you hungry now?! : )

Eating Eggless...with a recipe!

A few weeks ago I took my youngest guy to get allergy tested.  He's had long bouts of ecsema (sp?) along with ear and sinus issues.  Honestly, he had started getting better so I thought maybe the testing wasn't necessary.  I really don't like to put them through medical procedures if it isn't necessary.  But after talking with my husband about it, we decided it would be good to know if he had any issues.  I'm SO glad we did!

 

The results: little man is highly allergic to eggs!  He's also allergic to dogs and cats as well as peanuts.  That was just round one of testing.  There may be more before it's over with.  But eggs?  I had no idea.  I bake with eggs, I'm sure some of his medicines or shots had egg derivatives in them...I've even given him scrambled eggs!  Thankfully he never cared for them, so I didn't really fix them for him very often.  So I've been on a mission to figure out how to adapt.  Pinterest has been VERY helpful!

 

 

 

There are plenty of other charts and things that are available, but so far I've just been using 1/3 cup of unsweetened applesauce as a substitute for 1 egg.  It's worked great!  I've used it in muffins, pancakes, and my zucchini bread recipe.  Here is a recipe I have tried recently that is healthy and delicious.  A friend of mine made it for us while we were visiting her and we all loved it!  I believe she told me she adapted it from Joy the Baker's recipe.  I'll put the original recipe and in parenthesis I'll put my adaptations.

 

Oatmeal Blueberry Applesauce Muffins

Makes 12-15 muffins

Ingredients:

1 1/4 cups whole wheat flour (I used King Arthur's White Wheat)

1 1/4 cups oats

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1 cup unsweetened applesauce

1/2 cup low-fat buttermilk (I didn't have any, so I just used regular milk)

1/2 cup firmly packed brown sugar

2 Tbsp canola oil (I used coconut oil)

1 large egg, lightly beaten (I used another 1/3 cup of applesauce)

3/4 cup blueberries (fresh or frozen....I used fresh)

 

Instructions:

Preheat oven to 375 degrees.  Line a 12 cup muffin tin with papers or spray with nonstick cooking spray.  Or you could grease and flour the muffin pan.  In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.  In a medium bowl combine applesauce, buttermilk, sugar, oil and egg (or substitute).  Make a well in dry ingredients and add applesauce mixture.  Stir until just moist.  Fold in blueberries.  Fill muffin cups 2/3 full.  Bake for 16-18 minutes.

 

These muffins are hearty and not overly sweet.  The blueberries add little bursts of flavor.  No one said anything about them not being sweet enough...in fact, they were gone within 24 hours!  Hope you enjoy!

 



Delicious zucchini bread

The first time I ordered zucchini for our organic produce box, I wasn't 100% sure what to do with it.  I'd never cooked it before.  I'm not a big squash fan, so I didn't want to cook it that way.  I like the stir-fried zucchini at the Japanese restaurants, so I thought that might work.  Then I ran across this recipe for zucchini bread.  Hello!  It's delicious!  I also go ahead and shred all of my zucchini at once and store the leftovers in the fridge and use it for other things.  Last time I threw about a handful of the shredded zucchini in my spaghetti sauce.  No one knew and they all ate it up : ).  This time I think I'm going to add some to my ground beef that I'm cooking to put in some wonton wrappers I have.  We'll see how that turns out ; ).  And now...the recipe.

Zucchini bread

3 cups all-purpose flour (I used 2 cups of King Arthur's white wheat and 1 cup of Swan's Down)

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 tsp ground cinnamon

3 eggs (I used some fresh eggs that friends gave us)

1 cup vegetable oil (I used coconut oil)

2 1/4 cups white sugar (I used my unrefined cane sugar with no GMOs)

3 tsp vanilla (I used pure)

2 cups grated zucchini (I used organic)

1 cup chopped walnuts (I didn't even put these in)

Directions:

1. Grease and flour 2 8x4 inch pans.  Preheat oven to 325.

2. Sift flour, salt, baking powder, soda, and cinnamon in a bowl.  (my version of sifting is stirring it with a fork...lol)

3.  Beat eggs, oil, vanilla, and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into pans.

4.  Bake 40-60 min (mine has to go for about 60), or until center comes out clean.  Cool on rack or pan for 20 min.

Enjoy!

Thank you Better Homes and Gardens!

It was time for me to cook a good meal.  We've been living off of sandwiches and other simple fare, which there's nothing wrong with that...we just needed a good, hearty meal.  I had also defrosted some chicken and  ground turkey, so I had a few options.  I think the fam was tired of spaghetti, so I thought...what about chicken pot pie?  

The problem: me and chicken pot pie haven't had a good relationship.  Just when I think I'm going to have a great turn-out...something is not right.  I think a big problem is that I try to go rogue and not use a recipe.  Another bad idea.  I'm just a recipe girl.  I can't help it.  I am trying to work on my cooking instincts...I mean I watch enough Food Network that I should know how to prepare just about anything.  That theory is not quite playing out just yet.  

So I pick up my handy Better Homes and Gardens Cookbook.  It was one thing I wanted from the time I was little and saw my Mom always using it. "Chicken Potpies" was right there on pg. 406.  I gave it a shot.  I also made a homemade pie crust from the same cookbook.  I don't usually keep already-made crusts on hand, but I do always have flour, coconut oil (which can substitute for shortening), and other ingredients.  The results: I was so excited because I think this is the best potpie I've ever made!

Chicken potpies (I just did one, but you can make several small ones with this recipe)

from: Better Homes and Gardens Cookbook

1 10 oz package of frozen peas and carrots (I used the frozen mixed veggies)

1/2 cup chopped onion (1 medium)

1/2 cup chopped fresh mushrooms (I didn't use these)

1/4 cup margarine or butter (I think I used more like a tablespoon)

1/3 cup all-purpose flour

1/2 tsp. salt

1/2 tsp dried sage, marjoram, or thyme, crushed (my sage looked kind of weird to me, so I didn't use any extra spice.  I did add 1 large chopped garlic clove, though)

1/8 tsp pepper

2 cups chicken broth (I used some that I had left over from cooking a chicken a little while back)

3/4 cup milk

3 cups cubed cooked chicken or turkey (I cooked a small pack of organic chicken tenders...so it wasn't a full 3 cups)

1/4 cup snipped fresh parsley (no...didn't have this one, either)

1/4 cup diced pimiento (?--if that's pimento...yuck!  Didn't add that! : ))

1. Prepare pastry.  Set aside.  Cook frozen veggies according to package. (I'll put the pastry recipe I used after this recipe)

2.  In a saucepan cook onion and mushrooms in margarine or butter till tender. (right before I added the flour I put my garlic in a cooked it for about a minute)  Stir in flour, salt, sage, marjoram, or thyme and pepper.  Add chicken broth and milk all at once.  Cook and stir till thickened and bubbly. (this takes a little while) Stir in drained veggies, chicken, or turkey, parsley, and pimiento; cook till bubbly.

3.  Pour mixture into six 10 oz casseroles (or use a 2 qt rectangular baking dish. (I used a regular pyrex pie dish)

4. (the following is directions for the individual pies) Roll pastry into a 15x10 in rectangle.  Cut into six 5-inch circles and place atop the 10 oz casseroles. (or roll into a 13x9 in rectangle and place it over the rectangular dish) Flute edges of pastry and cut slits in the top for steam to escape.  Bake in a 450 degree oven for 12 to 15 minutes or till pastry is golden brown.  Makes 6 servings.

Yum!  I think ours would've been even tastier with some spices, but it was still very good.  And one of the things that made it so good was the flaky crust!  I did a double-crust pie.

Pastry for Double-Crust Pie

2 cups all purpose flour (I used King Arthur's white-wheat)

2/3 cup shortening (I used coconut oil in its solid form!)

6 to 7 tablespoons of cold water

1/2 tsp salt

1.  Stir together flour and salt. Using a pastry blender (my pastry blender was a fork : )), cut in shortening till pieces are pea-size.

2.  Sprinkle 1 tablespoon at a time of the water over part of the mixture; gently toss with a fork.  Push moistened dough to side of bowl.  Repeat, using 1 tbsp water at a time, till all the dough is moistened. Divide in half.  Form each half into a ball.

3.  On lightly floured surface, flatten 1 dough ball.  Roll from center to edges into 12 in. circle.

4.  To transfer pastry, wrap it around the rolling pin (aka--large glass), unroll into a 9 in. pie plate.  Ease pastry into pie plate, being careful not to stretch pastry.  Transfer filling to pasty-lined pie plate.  Trim pastry even with rim of pie plate.

5.  Roll remaining dough into a circle about 12 inches in diameter.  Cut slits to allow steam to escape.  Place remaining pastry on filling, trim 1/2 in beyond the edge of plate.  Fold top pastry under bottom pastry.Crimp edge as desired.  Bake as directed in individual recipes.  Makes 8 servings.

This crust turned out light and almost flaky.  It was really good!  I love using coconut oil!  

We also made a cake tonight with my little chef, Isaac.  It was fun...and it turned out good!  I'm waiting right now for it to cool so I can ice it.  And my icing...I did Wilton's buttercream....but I substituted coconut oil for the shortening!  There was a slight difference in taste...and I didn't use as much powdered sugar...but it was still very good!  

Hope you enjoy!

Author Melanie Dickerson on writing, faith, and a recipe!

Melanie Dickerson is the author of The Healer's Apprentice and The Merchant's Daughter, both Christy Award finalists, winner of The National Reader's Choice Award for 2010's Best First Book, and winner of the 2012 Carol Award in Young Adult fiction.  Her newest book, The Fairest Beauty, is a retelling of the fairytale "Snow White and the Seven Dwarfs". She earned her bachelor's degree in special education from The University of Alabama. She has taught children with special needs in Georgia and Tennessee, and English to adults in Germany and Ukraine. Now she spends her time writing and taking care of her husband and two daughters near Huntsville, Alabama.

In 2012 I had the joy and privilege of meeting Melanie while she was visiting Atlanta (yes, I was pregnant : )).  It is really amazing to me that I have been able meet and connect with such a wonderful author!  When I read Melanie's first book, "The Healer's Apprentice," I loved the storyline and the connection she made with a classic fairytale and the Christian faith.  At the end of the book there was an email address in which you could send a message to the author.  I immediately wrote her and told her how much I enjoyed her book and how I was interested in writing.  A month or so later, I had an email in my inbox...from Melanie!  She encouraged me in my writing endeavors and has since offered me so much help, encouragement, and advice.  I honestly would not have gotten very far without her mentorship.  When I asked her if I could feature her and her books on my blog, she graciously agreed!  I hope you enjoy getting to know Melanie.  I would definitely encourage you to pick up her books.  They are considered Young Adult, so even your teens will enjoy her tales of love, adventure, and faith.

1. When did you know that you wanted to be a writer?

I wanted to be a writer when I was in about the 7th grade, and I wrote two novels while I was still in high school. I quit writing completely when I started college, but I started writing again about 15 years later. I instantly fell in love with it again.

2. What was the first step you took to begin your writing career?
Ten years ago I took a writing course. I had not written any fiction for about 15 years.

3. If you could give a piece of advice to an aspiring writer, what would it be?
I would say, never give up. Keep writing and learning and submitting your work.

4. Tell us about the books you've had published, particularly your most recent.
I have three books out now. The third is The Fairest Beauty, a retelling of the Snow White and the Seven Dwarfs fairy tale. It is a romance and a historical, set in Medieval Europe, and I give the “prince” a lot more of a role in this story than he had in the Disney version. (Here is the trailer)


5. What inspired you to write retellings of our favorite fairy tales?
I was watching the Disney version of Sleeping Beauty with my daughter one day and thought it would be cool to take the basic premise of the story and flesh it out and make it more realistic, and set in a realistic Medieval setting. It was so much fun, I decided I would do a whole series of fairy tale retellings.

6. How has your faith in God affected the stories you write?
My faith in God is the defining aspect of my life and my thinking, so it’s virtually impossible to write from my heart, which I strive to do, and not include God in the story. God is a big part of any Christian’s story, and since my characters are Christian, He is a big part of their lives. God is the instigator of positive motives and attitudes, and the instigator for change when something needs to be changed.

7. What is your favorite recipe?
That’s a hard question, since I like to cook. Here is a country style salsa recipe that I love. Wonderful with tortilla chips.

Purple Hull Pea Salsa
1 can Bush’s Purple Hull Peas, drained
1 can corn, drained
2 cans diced tomatoes (one of them basil, garlic, oregano flavored)
8 oz. Italian dressing (I use the Good Seasons packets)
Chopped onion to taste
Chopped jalapeno to taste (I didn’t use any)
Tortilla chips

Mix all ingredients together and marinate in refrigerator for at least 1 ½ hours.

8. Where can readers find you on the internet?
I am on facebook at https://www.facebook.com/MelanieDickersonBooks and my website is www.MelanieDickerson.com.

Thank you so much, Melanie!  And readers....never hesitate to give an author encouragement for their hard work!  If a story inspires you, ministers to you, or motivates you in some way, I know that most authors would love to hear about it.  I have definitely been blessed by the books Melanie and other Christian fiction authors have written, as well as having personal interactions with them. 

Happy reading!

Doughnut Love...with a recipe : )

We went to the lake for a few days last weekend and spent some time with my bestie and her family.  It was great fun.  One thing I noticed, though, was that my kids went crazy to try and have some of those powdered  white doughnuts.  You know what I'm talking about.  All of our minds are picturing that little bag with the piles of powdered sugar doughnuts inside.  Well, I don't buy those.  I know what would happen.  We would all go into a sugared doughnut feeding frenzy.  But don't worry.  I'm not going to act like I've never bought them before.  Or Krispy Kremes...oh, yeah, I've never bought those ; ).  So we're all doughnut fans but in my quest to be healthy I've stopped buying a lot of that stuff.  I guess this weekend made me realize how much my kids did like doughnuts and that it would be fun to try and find a healthy doughnut alternative.  I've seen plenty of Pinterest ideas, but haven't even attempted.  Honestly it kind of intimidates me.  

Yesterday we did a trip to Kroger (which doesn't happen but every couple of weeks because the nearest one is about 40 minutes away).  I found lots of organic goodies on "Manager's Special".  I love that orange sticker.  : )  One of the things I found was this little treat....and in my mind this is a splurge, even if it is marked down.  An older lady who was browsing the discount aisle too totally convinced me that as a mother of small children, I just had to get this.  Let's just say it was in my buggy before our conversation ended : ).

Last night I was browsing the little recipe book that came with it and the first recipe looked VERY doable...especially since I just found organic sour cream on Manager's Special (yay!).  

Sour Cream Donuts (from the Babycakes recipe book)

Ingredients:

1 1/3 cups all-purpose flour (I used King Arthur's white wheat)

1/3 cup sugar (I used my 100% real cane sugar...no GMOs)

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup vegetable oil (I used coconut oil)

1/4 cup sour cream (I used the organic stuff!)

1 egg (organic also)

1 teaspoon vanilla (pure)

Directions:

(this is specifically for the doughnut maker, so I'm not sure how to do it without one)

1. Combine dry ingredients in a mixing bowl.

2. In separate bowl whisk together remaining ingredients, except glaze or topping.  Pour liquid ingredients into dry ingredients.  Using a mixer on medium speed, blend until smooth.

3.  Fill each cooking reservoir with about 2 TBS of batter.

4.  Bake about 4 to 5 minutes or until a toothpick inserted into donut comes out clean.

5. Glaze or coat with powdered sugar or cinnamon-sugar, as desired.

And here they are!

Honestly, they are delish just by themselves, but I still added a tiny sprinkle of cinnamon and a little brown sugar to them.  The kids and I have been munching.  This baked doughnut is very exciting to me...a decent alternative to the fried or totally sugar covered kind.  If any of you have any good doughnut recipes...I'd love to hear them!

I just had to include this picture, too : ).  My son is a Thomas train-a-holic.  He loves to set up his tracks everywhere...and I mean everywhere...in the house.  They are on the kitchen counter, in front of the tv, on the dining room table.  And this kid is fast.  He had this set up in less than 5 minutes while I was trying to cook the doughnuts.  I can't complain too much, though, because he was sharing with his little brother and keeping him entertained, too.

A new food adventure!  Let the doughnut making begin! : )

Going Organic (with a recipe!)

So my whole baby step thing...still going!  I have setbacks every now and then (like today: two weddings in one day and I didn't resist the food/wedding cake...yikes!).  But I am making some significant strides...and God is definitely providing every step of the way. 

This week was my first week in coordinating an organic produce co-op type thing in our community.  A few weeks ago I went to a health presentation and the man who owns the farm came and showed us some of his produce.  He even gave us a bunch of carrots as a gift.  I was sold!  The carrots were delicious....and the fact that they were pesticide free and organic were a huge plus.  Around this time I also read this article from 100 Days of Real Food's blog about what to buy organic.  We were eating all of the "dirty dozen" fruits and veggies on a weekly basis.  I really wanted to find a way to get good produce at a decent price.  All the pieces fell in together and suddenly I'm getting together orders for organic produce from others in our community.  By Thursday our orders were delivered.  Look what I got...

Now that I have all of these beautiful fruits and veggies....I've got to start eating them!  Let the chopping, boiling, stir-frying, dicing, and cooking begin!  I don't want any of this to go to waste.  I was looking through an "All Recipes" magazine that came in the mail the other day and they had a comparison of a "healthier" version of carrot cake versus the traditional.  I had some beautiful organic carrots, so I thought...yum..carrot cake!  But I decided to take the healthy version from the magazine and tweak it a little.  What came out is delicious!  It was so good, that I didn't even make the cream cheese icing to go on top...we have just been devouring it without any of the sugary icing.  Yes!  I felt victory with this cake.  Naturally, I needed to share.  I'll put the original and in parenthesis I'll put what I did.

Healthier Carrot Cake III (from allrecipes.com/healthy-carrotcake)

*4 eggs (I used farm fresh..not from the store)

*3/4 cup vegetable oil (I used coconut oil)

*1 1/2 cups white sugar (I used my 100% real cane sugar that I think is unprocessed...no GMOs)

*2 teaspoons vanilla extract (I used the "pure")

*2 cups whole wheat pastry flour (I used 1 cup of King Arthur's white wheat flour and 1 cup of Swan's Down flour...I was a little hesitant to use all white wheat because I was afraid of it being too dense...but I think it would be ok next time)

*2 teaspoons baking soda

*2 teaspoons baking powder (aluminum free)

*1/2 teaspoon salt

*2 teaspoons ground cinnamon

*3 cups grated carrots (organic)

1 cup chopped pecans (I didn't even put these in)

For frosting (I didn't even use it, but you might want to):

*1/4 cup butter, softened

*1 (8 oz) package Neufchatel cheese, softened

*2 cups confectioners' sugar (this was the reason I didn't do the icing...I didn't have any on hand...blessing in disguise?)

*1 teaspoon vanilla extract

*1 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F.  Grease and flour a 9x13 in pan (I used my bundt pan...so it was kind of like a carrot cake pound cake...mmmmm)

2. In a bowl, beat together eggs, oil, white sugar, and 2 tsp vanilla.  Mix in flour, baking soda, baking powder, salt, and cinnamon.  Stir in carrots. Fold in pecans.  Pour into prepared pan.

3.  Bake in the preheated oven for 40 to 50 min (I think I did right around 50), or until toothpick inserted comes out clean.  Let cool in pan for 10 minutes, then turn out onto a wire rack (I turned it right on to my cake holder) and cool completely.

4. To make frosting: In a medium bowl, combine butter, Neufchatel cheese, confectioners' sugar, and 1 tsp vanilla.  Beat until the mixture is smooth and creamy.  Stir in chopped pecans.  Frost the cooled cake.

It's so yummy!  I would take a picture, but it's almost gone!  lol  I hope all of you are experiencing God's goodness in a special way.  He really does care about all the details of our lives.  He does answer prayer.  He is faithful.  God bless!

Making Granny Proud: my strawberry freezer jam experiment

On Monday of this week I learned that the strawberry patch we went to before was lowering their prices to get some ripe berries picked.  So...at the last minute the kids and I went out to the strawberry fields.  A few friends joined us and we had a great time driving out to the Montezuma countryside.  The weather was a little on the cool side, but it was so nice to be outdoors.  The kids helped me pick a little, but they mostly had fun just running around, playing on the seesaws, and eating some of the delicious strawberry ice cream.  Days like that are the ones I want to take slow...freeze in time.  Soak it in.

I ended up picking about 5 lbs of strawberries that day and my plan was to try to make some strawberry freezer jam.  I had heard that it was a little less complicated than jelly (no jar or lid boiling).  It took me a while to start cutting my fruit up, but by Tuesday I knew I had to get down to business if it was going to happen.  So after I had lunch cooking, I got busy!

I was able to use some recycled jelly jars...which was great!  Another great thing was that my berries are pesticide, fungicide, and herbicide free.  So I know that this will be better option for us.  Here is the recipe I used:

Strawberry Freezer Jam

4 cups crushed fresh strawberries (I had trouble crushing mine by hand, so I put them in the blender....so they were really mushy.  I left a few unblended, so that helped chunk it up a little.)

2 1/2 cups sugar (the recipe called for 3 cups, but I only had 2 1/2...so that's all I used.  My jam is definitely sweet enough!)

1 (1.75 oz) package of dry pectin (I used the SureJell that you can do less sugar with...I think it's a pink package in the jello section)

3/4 cup water

*I also squeezed the juice of one lemon in there...just because I thought it would give it some extra flavor.  I think it worked because I can kind of taste the nice lemon flavor in there...but not too much so it's not too sour.  It's optional, though, and not on the original recipe.*

Mix berries with sugar and let them stand for 10 min.  Stir pectin in water in small saucepan.  Bring to a boil over med-high heat.  (and keep stirring it...I stopped for a minute and it started trying to stick) Boil 1 minute.  Stir the boiling water/pectin into the berries.  Let it stand for 3 min. before pouring it into containers.  Place tops on containers and leave 24 hours.  Place in freezer until ready to use.

I just took my jar with the small amount out a few minutes ago to taste.  I made a piece of toast.  My jam was kind of like a frozen slushy.  I'm not sure if I'm supposed to take it out and refridgerate it when I'm ready to use it or not.  I guess I'll figure that out : ).  But it was still good a little cold.  The warm toast helped "melt" it a little. 

My Granny is the ultimate jelly maker.  She has even gone out into the woods by her house, picked wild grapes and made jelly out of it!  Amazing!  She's done some jelly making tutorials with me before, but I've always been a little intimidated to try it myself.  This was a good first step!  I'm going to try and take her a little sample of my strawberry jam this weekend for Mother's Day...I hope I make her proud. : )

Bread Baking

I've had several friends cross my path lately who are doing some serious bread baking.  Grinding their own wheat, using their freshly ground flour to form bread dough, then letting it rise and eventually baking it.  There was definitely a time when I thought these people were a little on the extreme side.  Why bake bread when you can just pick up a loaf at the grocery store?  Why go through all of that effort..and who can afford a wheat grinder?! 

  I have tried to just use wheat flour and bake my own bread.  Most of the time it ends up coming out really dense and everyone tastes it and then wants nothing to do with it. So it didn't take much for me to give up.  I've mentioned my desire to start moving towards some healthier alternatives.  With that desire has come repeated encounters with my bread baking friends.  I am convinced.  I want to be one of them.  I want to be a part of the bread baking community.  But I'm not there yet.  

I'm trusting God with some things right now.  If He wants me to include bread baking into my health journey, I'm all for it.  The trusting Him part comes with some serious provision.  I'm going to trust Him to provide the tools I need to do this or that He'll provide someone I can buy bread from.  As of right now we're still buying store bread, but I'm very ready to make a change.  It's killing me to wait and be patient for God to do what needs to be done.  I'm very much a take charge type.  But I think God is going to use bread to teach me more than one lesson.

A few weeks ago, after I had already been contemplating this bread thing, an old college roommate and I got back in touch and she was telling me all about how their family has been on a health journey the past 3 years.  She said that she had started baking her own bread, cutting sugar out of their diet, etc.  She and her family were passing through a nearby town, so we decided to meet up.  We had a great time and she was kind enough to bring me a loaf of her homebread and some delicious cookies that she made without traditional sugar.  My family LOVED both!  So much so that I wrote my friend and asked for her bread recipe.  If I start bread baking, this is the recipe I'm going to use.  It's delicious.  I asked her if I could share the recipe on here.  She said sure...so here it is!  Bread bakers enjoy! : )

Bread recipe (from Jamie Schroer)

Ingredients:

1 cup hard red wheat grains + 1 cup hard white wheat grains + 1 cup Kamut (all ground in grain mill)

1 1/2 cups water

 2 tsp Redmond real salt,

1/3 cup extra virgin olive oil

1/3 cup clover honey

 1 1/2 tbsp Instaferm yeast

Directions:

They go through preheating, kneading, rise 1, kneading, rise 2 (in a bread machine).  Then I divide the dough and put it on pan or in loaf pans to rise a third time. Bake at 350 for 32 min. This recipe is derived from the Breadbeckers basic dough recipe; tweaked and simplified.

Please keep me in your prayers as I wait for direction on baking bread myself!  : )  One thing I have seen over and over again on this journey is that God keeps providing and putting healthy options in our path. He is good! God bless!

Throwing lunch together

Y'all...right after I posted about Janet's Planet, my family...all but me...had a really rough virus.  I don't think our family has ever experienced my husband, my oldest son, and my daughter all sick on the same night.  Our littlest son had it the day before.  So I had a couple of days of almost no sleep and the kind of clean up that no mom ever wishes on anyone.  Needless to say, that weekend was pretty much wiped out and starting last Monday, little guy started not feeling well again and ran a fever for almost 3 days.  He hasn't been sleeping well, either. 

Eating has been in survival mode.  I haven't even been able to do my major grocery trip during these two weeks (I try to do one big trip every two weeks and stock up).  I had a quick run through with all three kids and wasn't able to even get our normal produce.  PB and J's, ham sandwiches, cereal, and me trying to throw together meals with the things I had in the pantry is how it's been.  BUT...I have been using our soy-free peanut butter, our nitrate and nitrite free ham, our "Simply Truth" chicken, and I even made a whole wheat, homemade chicken pot pie crust the other day...I'm just going to call it "rustic" and leave it at that.  It was edible.  I think Joe and I were so hungry, we didn't complain and just polished it off over the course of a few days.  The kids had to be practically forced to take a bite.  I have added a few things that were not as good for us, and trip to KFC to satisfy my chicken craving (I know...not good), but I think given the circumstances we've done fairly well. 

Yesterday I was trying to come up with something new to do with some chicken I had thawed.  I thought, "Hey, I'll use those wonton wrappers I have left over!"  I made my chicken, cut up and cooked in a pan with some olive oil, onion, and garlic.  Then I added some sour cream and shredded cheddar cheese and stirred it all up in a bowl.  Filling ready, I started putting my wonton wrappers in my mini muffin pan.  Well, towards the end of the stack, I noticed some lovely white mold.  Yay.  Lunch plans destroyed.  Now what was I going to do with this filling?!  I racked my brain to try and think of something.  I thought...tacos.  Just do tacos.  We were lacking an essential taco element...tortillas.  So I bust out my handy recipe book that I knew had a whole wheat, homemade tortilla recipe in it that I used when I was in Thailand.  It was a little work, and it did involve Crisco, but the overall result was tasty!  If you want a Crisco free recipe, here is a link to my blog post about healthy eating...complete with a link to 100 Days of Real Food's whole wheat tortilla recipe.  I love 100 Days' recipes, but I don't always have some of the equipment they use...I have a hand mixer and a blender so I have to get creative on these "fancy" recipes (lol).  Here is the recipe I used:

Homemade Tortillas

2 cups flour (I used King Arthur's white wheat)

3 tbsp shortening (this is where the Crisco comes in)

1 tsp salt

3/4 cup water (add it last)

Directions:

Mix first three ingredients together.  Make and indentation about the size of an egg and put water in.  Work in gradually (I did it with my hands).  After this, I tried to pinch off about a small handful of the dough and roll it as best I could into a ball.  Then put it on a floured surface and rolled it out as thin as I could.  Cook about 1 min. in a pan per side.  No oil.

I think I made about 6 or 7 with this recipe.  One looked just like a real tortilla.  The others were a little thick.  I think the thinner you can get it, the better.  But all of them were tasty and hearty.  I put our leftovers in a sealed container in the fridge and we reheated them the next day and finished them off.

If you're interested in my original wonton idea, here is the link to that.  Those things are SO good, easy, and you can basically adapt it to whatever you like. 

Happy eating!

And a blessed Easter to all of you!  We will be celebrating the risen Jesus that day!  God bless~