Showing posts with label Daryl Wood Gerber. Show all posts
Showing posts with label Daryl Wood Gerber. Show all posts

Sunday, April 30, 2017

Welcome our guest Hannah Dennison + book #giveaway!

Buy Link


British transplant Hannah Dennison is the author of The Vicky Hill Mysteries (Constable Crime) and The Honeychurch Hall Mysteries (Minotaur), both set in the wilds of the Devonshire countryside. Hannah originally moved to Los Angeles to pursue screenwriting. She has been an obituary reporter, antique dealer, private jet flight attendant and Hollywood story analyst. Hannah has served on numerous judging committees for Mystery Writers of America and is currently serving on the MWA board for 2016-2018. 



Now living in Portland, Oregon with her husband and two insane Vizsla dogs, Hannah’s heart remains in England. She is a passionate supporter of the Society for the Protection of Ancient Buildings, the Historic Houses Association, and the National Trust. She enjoys all country pursuits, movies, theater and seriously good chocolate. 





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Don't miss Hannah's giveaway below!


Lemon Drizzle Cake (Without The Drizzle)


It’s great to be back at Mystery Lover's Kitchen once again. 

I hope your readers will enjoy the recipe for my quintessentially English Lemon Drizzle Cake—although the moment my American husband spied it cooling in the kitchen he asked, “Where is the frosting?”  He has a good point. If you make this cake the traditional old-fashioned way, there is no frosting. But of course you can always sprinkle it with confectioners sugar (we call it “Icing Sugar” in the UK) or even whip up some sugar, butter and a tiny bit of milk to make a buttercream frosting if that’s what suits your fancy.

I picked Lemon Drizzle Cake in honor of Jane Wynne, who owns Dundridge Stables in Harberton, Devon. That’s the setting for Iris Stanford’s carriage house that is featured in The Honeychurch Hall Mysteries. Jane invited me to tea and baked the most delicious Lemon Drizzle Cake, and I’ve never forgotten it.


I have to say however, that the recipe here comes from Warren Williams, a fellow Brit whose fabulous technique ensures that the lemon syrup soaks into the cake itself, which is why this one really does not need any frosting. Yum!



Ingredients for the cake
6oz self-raising flour (it really is available in the USA if you look)
1 level tsp. of baking powder
6oz of softened butter
6oz of caster sugar (i.e. superfine, not powdered)
3 medium eggs
2 tbsp. of semi-skimmed milk
The finely grated rind of 3 lemons—must be finely grated

Ingredients for the Lemon syrup
The juice of 3 lemons, strained
4oz of caster sugar (i.e. superfine, not powdered)

Method
Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth. I cheated and used my Cuisinart.

 Spoon the mixture into a greased and base-lined 2lb loaf tin. You really want to line it with parchment paper otherwise the cake can stick to the bottom and it will be hard to get out.

Bake in a pre-heated oven at 180C or 350F for 1 hour or until cooked. You’ll know when it’s done when the cake seems to come away from the sides of the tin.

Keep the cake in the tin to cool whilst you make the syrup. Basically you’re just going to gently warm the lemon juice and sugar in a saucepan until the sugar has dissolved.

Next, use a skewer to pierce the top of the cake (still in the loaf tin) with deep holes. Pour the warm syrup over whilst the cake is still warm. Let it cool in the tin. This helps keep the syrup in the cake until it has all cooled down.

Turn out onto a wire tray.

When completely cool, slice and serve.

I had planned on garnishing my effort but the moment my back was turned … my husband cut a slice.

Enjoy!



Remember to line the pan with parchment paper.


GIVEAWAY

I am offering  a trade paperback of DEADLY DESIRES AT HONEYCHURCH HALL, 
the first Honeychurch Hall mystery, to one commenter. Leave your email so I can get in touch!  And tell me, do you enjoy history or mysteries set in historical places?


Learn more about Hannah on her website, and follow her on all her social media places!


Links:


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Wednesday, April 26, 2017

Gluten-free Peanut Butter Dog Biscuits #recipe from @DarylWoodGerber



With a treat for his pals!

From Daryl aka Avery:

Sparky has been having a few, um, disorders, and I simply had to figure out why. He's a sensitive little guy. Quite highstrung. Was it going to the groomer? Nope. He loves it there. They don't give any unwarranted treats. Going to play time? Nope, loves it there, too, and comes home exhausted. No treats I hadn't authorized there, either.

Our vet had already put him on WD kibble for "diabetic" dogs just because the food was specifically for dogs with sensitive stomachs. That was fine, but Sparky wasn't enamored with the food. It was just "there" if he had to eat. I added chopped turkey or chopped beef and he liked that.

But then the problem started.

I reviewed the treats I was giving him. He's never had any problem with Iams Puppy biscuits, so I ruled those out. He has the occasional treat of peanut butter on a chew bone or antler. No problem.

It had to be the chopped turkey or beef.

I tried removing that and offering cooked yams. Yech. Not a chance. I tried a few other "human" foods. Nope. He wanted nothing to do with them. He wanted meat!

So I read up on sensitive dogs and realized that he really needed to "chew" his food, so I switched his "meat" to stew beef that I cook and cut into Sparky-sized chunks, and voila, new dog. No problems whatsoever. Yay!

In the meantime, I decided to make gluten-free dog biscuits, just in case the Iams or the WD were the issue because of the gluten in them.  His human mom eats gluten-free; maybe he needed to be like me. LOL 

I found this easy recipe. He likes them so much, but he's willing to share with his buddies.

I hope your four-legged pet will like them, too!

GLUTEN-FREE PEANUT BUTTER DOG BISCUITS

1 1/4 cups sweet rice flour
1/2 teaspoon baking powder
1/2 cup natural peanut butter
1/2 cup water
1 tablespoon honey
1 egg white

Preheat oven to 350 degrees F.

In a large bowl, mix all the ingredients.  This will be a stiff dough. It’s okay. Roll it into a ball.

Set the ball on a baking sheet covered with parchment paper. Pat down.  Cover with another sheet of parchment paper and roll dough to about 1/2” thickness.  Remove upper parchment paper and work the dough around the edges to seal any “frayed” edges.

If you want, you can cut this with cookie cutters into cute shapes. Nice for giving as gifts to other friendly doggies.

Being lazy, I simply made the rectangle, cut it into approximate square, and moved the squares apart on the sheet. The cookies do not spread. 

Bake for 20 minutes. Remove from oven and let cool.


Make the dough

Roll it out.

Parchment paper really helps.

Nice and smooth, about 1/2 inch thick.

Cut into squares. You can probably use cookie cutters.

Squares are easy.

These don't spread.

Nice and crunchy. Keep airtight.

COMING SOON...

DAY OF SECRETS
my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Here's the link for the e-book 
pre-order special price of $0.99



Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.


A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.











GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.









FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.










GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order









Sunday, April 23, 2017

It's a Strawberry kind of day + giveaway





From Daryl aka Avery:

Well, this is just a "because" recipe today.

Because it's Strawberry Season.

Because it's a Strawberry kind of day.

Because we can always eat Strawberry Shortcake.

And...

Because you probably need to READ, I'm giving away a choice of any of my published books. See the giveaway below!!

So here you go. A simple strawberry recipe and giveaway. For a simple Sunday.

Enjoy!



sweet biscuits
Gluten-free version
(makes 8-9 biscuits)

½ cup butter, very cold
2 cups gluten-free flour
1/2 teaspoon xanthan gum
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg, beaten
2/3 cup milk
1 teaspoon cider vinegar
1 teaspoon vanilla extract

(*For regular biscuits, substitute out the gluten-free flour and omit the xanthan gum)

Preheat the oven to 400°F. Line baking sheet with parchment paper.

Cut the butter into small pieces.  Put back in refrigerator to keep cold.

In a food processor, mix together the flour, sugar, baking powder, baking soda, and salt.

Add in the butter and pulse until mixture is crumbly and resembles a coarse meal.

In a separate bowl, lightly beat the egg.  Blend in the buttermilk and vanilla.  Add the dry ingredients.  Stir quickly until just combined.

This is a really WET dough.  Using a quarter-cup scoop, turn out 9 biscuits onto the baking sheet lined with parchment paper.  Using the bottom of a beverage glass dipped in flour, press down the mounds into round circles. (Don’t make them too flat or they won’t rise well. I’m sure regular flour users will have no problem getting the biscuits to rise!)

Bake for 10 to 12 minutes, until golden brown.

Let cool completely before splitting in half for Strawberry Shortcake (recipe below). Best served the first day.

FOR STRAWBERRY SHORTCAKE
(serves 4)

4 biscuits (using recipe above)
2 cups strawberries, rinsed and sliced
2 teaspoons sugar
Heavy cream or whipped cream

Slice the biscuits in half. Set on 4 plates.

Place ¼ cup strawberries on the bottom half of each biscuit. Set the other half of the biscuit on top. Place ¼ cup more strawberries around the biscuit. Drizzle with heavy cream or top with whipped cream.






DON'T PRESS TOO FLAT! THESE ARE A TAD TOO FLAT.












 Giveaway! 

You can win a choice of any of my published books.  
Tell me if you're doing anything fun today!  
Leave an email in case you win so I can contact you.


By the way, my new suspense, DAY OF SECRETS, is available for e-book preorders on Amazon and Kobo for 99 cents!   It comes out May 5th.


Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.



A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.











GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.









FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.










GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order