Showing posts with label Bakeshop Mysteries. Show all posts
Showing posts with label Bakeshop Mysteries. Show all posts

Sunday, June 4, 2017

Ellie Alexander's Asian Noodle Salad, and a #bookgiveaway!

LESLIE BUDEWITZ: We LOVE Sundays, when other authors visit the Kitchen to share their tales and recipes. Today's guest, Ellie Alexander, has a new Bakeshop Mystery coming out later this month, and she's celebrating with a recipe and a giveaway! Leave a comment below for a chance to win a signed copy of A Crime of Passion Fruit AND some tropical baking treats!  

ELLIE ALEXANDER: Thanks so much for having me on today! Here in the Pacific Northwest the sun is finally out after a record-breaking winter of rain, rain, and more rain. I spent many water-logged months dreaming of sandy beaches, salty blue waters, and tropical recipes for the latest culinary adventure in the Bakeshop Mysteries, A Crime of Passion Fruit. In this book, Jules is setting sail for a week in the Caribbean where she’ll be whipping up mango tarts, pineapple flambés, and dainty citrus cakes. I’m thrilled to get share her recipe for Asian Noodle Salad. This pasta is easy to make and perfect for a summer picnic or dining al fresco in your backyard. Three cheers for summer and the return of the sun!


Asian Noodle Salad

For the salad:
8 ounces of spaghetti—boiled and cooled
½ of purple cabbage—chopped
½ of Napa cabbage--chopped
2 cups of bean sprouts
1 8 oz. bag of fine-cut carrots
1 bunch of cilantro—chopped
2 cups peanuts
2 cups of diced chicken breast, cooked and cooled

For the sauce: 
¼ cup sesame oil
½ cup peanut oil
¼ cup soy sauce
¼ cup teriyaki sauce
½ cup of rice wine vinegar
¼ cup brown sugar
2 cloves of garlic--chopped

Start a pot of water boiling for the pasta. 



In a separate pan, add a healthy glug of sesame oil. If you want to add a little heat to the chicken I recommend using spicy sesame oil. Then add thinly sliced chicken breasts to the pan and sauté on both sides for five minutes or until the chicken is cooked through. Set aside to cool. 

Once water has come to a boil, add spaghetti and cook to al dente. I use veggie pasta to sneak in another serving of vegetables, but any spaghetti will work.



Next halve the heads of cabbage and chop. Add to a large mixing bowl. If you can find julienned carrots, simply pop open the bag and add to cabbage. If your local grocery store doesn’t sell the carrots pre-sliced, then simply grate or finely chop whole carrots. Add in bean sprouts and chopped cilantro. Note—I use the same cutting board for the chopping process. Everything is going to end up tossed together so there’s no need to clean as you go. 


Mix veggies together with cooled chicken, peanuts, and noodles.


In a separate bowl, begin making the sauce. First dice two cloves of garlic. Next whisk in oils, teriyaki sauce, vinegar, and brown sugar.




Pour over the salad and stir with tongs. Top with chopped cilantro, peanuts, and a quarter of a lime.



Serve cold.

Leave a comment below for a chance to win a signed copy of A Crime of Passion Fruit, along with some tropical baking treats. (US addresses only, please.) Contest open through Monday, June 5

Ellie Alexander writes the Bakeshop Mystery series for St. Martin’s Press, set in the Shakespearean town of Ashland, Oregon and featuring a romantic, artisan pastry chef, Juliet Montague Capshaw.
Ellie is a Pacific Northwest native who spends ample time testing pastry recipes in her home kitchen or at one of the many famed coffeehouses nearby. When she’s not coated in flour, you’ll find her outside exploring hiking trails and trying to burn off calories consumed in the name of research.

You can find her online at her websiteon Facebook, Twitter, or Instagram.  


Sunday, July 10, 2016

Ellie Alexander's Molasses Chocolate Crinkles

We are so happy to welcome Ellie Alexander, whose new book, Caught Bread Handed (the fourth in her Bakeshop Mystery series), has just been released. Since she comes bearing cookies--with chocolate, no less--we're glad to have her here!


Thanks so much for having me on today! I’m excited to share a favorite family recipe for Molasses Chocolate Crinkles. My mom used to make these for after school treats when I was growing up and I love getting to continue the tradition with my family now. Not to mention the heavenly smell of ginger, cinnamon, and cloves filling my kitchen. 




Baking is always a nice respite from my own head, especially when I’m working on a new book. Often I’ll take a break in the afternoon and spend a couple of hours in the kitchen testing recipes. I can totally lose myself in the process of baking, and sometimes I have the best insights on characters or plot points when I’m up to my elbows in dough. However I don’t always have a ton of time between writing, hurrying to pick up my kiddo at school, and trying to get dinner on the table. One of the best things about these cookies is that they are quick and easy to bake. You can whip them out in the same amount of time it takes to make a batch of chocolate chip cookies, but these have a sweet and spicy taste thanks to the molasses and healthy amounts of chocolate chips which make them feel like an extra special treat.

I mean what’s not to love about molasses and chocolate? It’s like combining two of my favorite cookies in one! Plus, I promise that your kitchen will smell divine when you slide a batch of these beauties into the oven.

I hope you’ll give the recipe a try. Post a comment below with your favorite easy bake. Be sure to include your email as one lucky commenter will receive a signed copy of Caught Bread Handed plus an assortment of sweet teas and gourmet lemonade.

Happy reading and baking!

Ellie


Molasses Chocolate Crinkles

Ingredients:



2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon nutmeg
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
1 package chocolate chips
1/2 cup granulated sugar in extra bowl


Directions:

Cream butter, sugar and molasses together. Add egg. Then slowly incorporate dry ingredients and spices. 



Once batter is firm add chocolate chips and chill in the refrigerator for one hour. 




Spoon batter into 1-inch balls and bake for 15 minutes at 350 degrees.




Immediately roll in granulated sugar when cookies are hot from the oven.






Ellie Alexander is a Pacific Northwest native who spends ample time testing pastry recipes in her home kitchen or at one of the many famed coffeehouses nearby. When she’s not coated in flour, you’ll find her outside exploring hiking trails and trying to burn off calories consumed in the name of research.

You can find her online at:

Facebook: https://www.facebook.com/elliealexanderauthor/

Twitter: https://twitter.com/BakeshopMystery

Instagram: https://www.instagram.com/ellie_alexander/




About Caught Bread Handed

Welcome to Torte―a friendly, small-town family bake shop where the oven is heating up as high as the body count…

Jules Capshaw is still chewing over her husband Carlos’s return to Ashland, Oregon. Could there be too many cooks in the kitchen? Whatever is stirring between those two will have to wait. Despite the Oregon Shakespeare Festival being dark for the winter, the bakeshop is bustling, the dough is rolling, and there’s no rest for the weary…especially when murder is thrown into the mix.

When Mindy Nolan, the owner of a new restaurant in town, turns up dead, the batter at hand thickens. Jules knows that there was bad blood between Mindy and others in town, and tracking down the killer could prove to be an unwelcome treat. And to top it all off, there’s Carlos, who is pleading―with those delicious dark eyes and sexy Spanish accent―for Jules to take him back. Is home where the heart is or will she make a fresh start…and risk getting burned?