Showing posts with label GIRL ON THE RUN. Show all posts
Showing posts with label GIRL ON THE RUN. Show all posts

Wednesday, April 12, 2017

Carrot Strawberry Bundt Cake for #Easter #recipe from @DarylWoodGerber






Perfect for a book club event!


It's Easter week!!


From Daryl aka Avery:

For those who celebrate Easter, happy pre-Easter. May you find a recipe on our blog that suits your fancy. 

For those who don't celebrate Easter, happy Spring.  And may you ALSO find a recipe that pleases you. Let's face it, food is food. Enjoy!

So...I had a small party and I always serve veggie platters, and I had lots of little carrots left over and thought, aha, I know what I'll make for Easter week. I also had some strawberries that weren't quite at their peak. You know what I mean...hard but sweet. I went searching for a carrot cake with strawberries on the Internet and found...

A strawberry carrot cake made in a Bundt pan. It was made using regular flour. I tweaked it to make it gluten-free, but for those of you who can eat gluten, feel free to swap out the gluten-free flour for regular flour and OMIT the xanthan gum.

As for the Bundt pan...my fellow MLK'ers were recently discussing the value of a Bundt cake pan and whether you really need one to make a cake. Many people simply use a tube pan. I like the shapes of a Bundt pan, plus I think the cake has more room to "breathe" when cooking. But that's just me. See,  I ADORE my Bundt cake pan. I've had it for years. It's stoneware from Pampered Chef. I attended a party one time and helped out the hostess by buying a number of items - that I still use! My chopper. My pizza round bakeware. And my Bundt pan. It cooks so evenly.

But now to the nitty gritty. When making this cake, which was not hard, I was not very excited about the way the photograph for the icing turned out. Honestly, it looks sort of weird. It tasted terrific!  But  for "beauty sake" I might leave the chopped strawberries out of it in the future, you know?

No matter how you make it, enjoy! 



Strawberry Carrot Gluten-free Bundt Cake


2 1/2 c. gluten-free flour
1 1/4 c. packed brown sugar
1 c. finely shredded carrots
1/2 c. vegetable oil
1/2 c. low-fat plain yogurt (*or sour cream) (*or ¼ cup milk + ¼ cup cream cheese – you might want to pre-mix this to get out lumps)
1/3 c. water
1/2 c. chopped pecans (if desired)
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
2 eggs
*
1 c. finely chopped strawberries
*
Strawberry Cream Cheese Glaze


Heat oven to 350 degrees. Grease Bundt cake pan.

In a large bowl, beat gluten-free flour, brown sugar, carrots, oil, yogurt OR sour cream, water, pecans (if desired), baking powder, cinnamon, nutmeg, baking soda, salt, xanthan gum, and eggs, on low speed for 45 seconds, scraping bowl constantly.

Then beat on medium speed another minute, occasionally scraping bowl.

Fold in strawberries.

Pour the mixture into the Bundt pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10-15 minutes. Run a knife around the rim and the center of the Bundt pan. Turn the Bundt cake upside down and remove cake from pan. Cool completely on a wire rack, at least 1 hour.

Meanwhile, prepare strawberry cream cheese glaze.

STRAWBERRY CREAM CHEESE GLAZE:
2 oz. cream cheese, softened
1-2 tbsp. mashed strawberries
1/2 tsp. vanilla
3/4 c. confectioners' sugar
1 tsp. milk, if needed

Beat all ingredients except sugar in small bowl on low speed until blended. Gradually beat in sugar until well blended.  If needed, add 1 teaspoon milk to thin.

Spoon onto cake. Serve. Wrap any uneaten cake with plastic and refrigerate.



*NOT OVERLY SWEET.
























Perfect for a book club event!

A couple of weeks ago, I also shared a delicious little treat for kids (or adults) that are in the shapes of Easter eggs. Here's the link for Breakfast Yogurt Popsicles (made with protein yogurt, blueberries, and granola!) LINK
FOLLOW THE LINK FOR THE RECIPE.


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


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.




















Wednesday, April 5, 2017

Mandel Bread #recipe from author @DarylWoodGerber




Have you ever had a recipe where you know one ingredient wasn’t right?  I received this recipe from my mother-in-law—a wonderful and kind woman—and I never made it because she always did. It was hers and hers alone.

After she passed away, my stepdaughter tried to make it and it just didn’t turn out right. She couldn't figure out what went wrong.

So this year, as memories and family are so important to me, I decided  to make a batch, even though I wouldn’t be able to eat them. (I did not make these gluten-free, though I have consulted my favorite gluten-free biscotti recipe, found in Cookbook Nook #1, FINAL SENTENCE, to make sure of measurements.)

It turns out on the typewritten recipe from my mother-in-law, the oil amount was ¾ cup. Well, that just couldn’t be. I kept looking at my biscotti recipe and comparing to this one and decided the oil had to be a typo.  I changed it to ¼ cup oil and that worked like a dream.

These are delicious and keep well. Enjoy one of my mother-in-law’s best kept secrets!

PS  My niece, who makes these all the time, swears that 3/4 cup is the right amount and you have to bake the cookies longer, so I'll leave it up to you, but these turned out great with the recipe "adjustment" of 1/4 cup oil below!

By the way, I learned something this week that I didn't know, being a Gentile girl (aka shiksa) - this is not a Passover recipe. That would require using Matzoh. But this is great any OTHER time of the year.



Mandel Bread

3 eggs
1 cup granulated sugar
¼ cup vegetable oil
1 ½ teaspoon baking powder
3 cups sifted flour
1 teaspoon lemon juice
1 cup blanched almonds chopped

Preheat oven to 350 degrees.

In a large bowl, beat eggs and sugar, then slowly add the oil.

Add baking powder, flour, lemon juice and nuts. Beat until smooth.


Divide the dough into three parts. Set on greased cookie sheet.

These were plenty "moist" when forming. I oiled my hands to make it easier.

IMPORTANT:  WITH OILED HANDS, shape each part into a loaf.

Bake for 30 to 35 minutes, until light brown. Remove from oven and slice while hot, then turn each slice on its side and bake for 5 to 10 minutes more.






Let cool completely. Keep in airtight cookie tin.

FOR THOSE WHO NEED TO EAT GLUTEN-FREE, I WOULD BET YOU COULD SUB OUT THE FLOUR WITH GF FLOUR AND ADD 1 TEASPOON OF XANTHAN GUM.  *  I'll try it next year!
That's what I did with the GF biscotti recipe I mentioned above.

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


COMING SOON

DAY OF SECRETS
my new stand-alone suspense











Wednesday, March 29, 2017

Luscious easy French custard #recipe + #giveaway from author @DarylWoodGerber


It's here. At least the cover is!
 The first French Bistro Mystery!!  
A DEADLY ÉCLAIR.
The books comes out November 2017!! 
You can pre-order on your choice of sites 
(indie, Amazon, B&N, etc. 
via my website links HERE
BUT the ebook pre-order isn't up yet. 
Not sure why... scratching head...  
I'll give a shout out when it is!


From Daryl aka Avery:

This is the first book in the FRENCH BISTRO MYSTERIES, featuring Mimi Rousseau, who owns a French bistro and the neighboring bed-and-breakfast, set in Napa Valley. (More below...)

Do you see the darling SCOUNDREL, a gray and white mouser, on the cover? You can't miss the éclairs! The artist is the same artist who painted my Cheese Shop and Cookbook Nook covers. Am I lucky or what?!

If you leave a comment at the end of the post, 
I'll be giving away a pretty wine-themed tea towel to celebrate the cover reveal!

So I was testing recipes for  A DEADLY ÉCLAIR...yes, I test recipes...and I made a delicious gluten-free éclair. Yes, gluten-free. The recipe will be in the book.

Anyway, I was making the custard for the inside of the éclair, and it took a couple of tries. One was the "easy" fast way (okay, the cheater's way) of making custard. Then I made it the authentic (cooked) way. Both were delicious. The authentic way recipe will be in the book.  :)

Today, I'm sharing the easy one because this turned out so good, and I had so much left over that I poured it into dessert ramekins and served to family. They loved it.

Here's a snippet about A DEADLY ÉCLAIR:

It’s always been Mimi Rousseau’s dream to open her own bistro, but it seems beyond her grasp since she’s been chased back home to Nouvelle Vie in Napa Valley by her late husband’s tremendous debt. Until her best friend Jorianne James introduces her to entrepreneur Bryan Baker who invests in promising prospects. Now, working the bistro and inn until she’s able to pay it off and call it her own, Mimi is throwing the inn’s first wedding ever.

The wedding will be the talk of the town, as famous talk show host Angelica Edmonton, daughter of Bryan’s half-brother, Edison, has chosen the inn as her perfect venue. Anxious, Mimi is sure things are going to turn south, especially when Edison gets drunk and rowdy at the rehearsal dinner, but by the evening, things begin to look up again. That is until morning rolls around, and Bryan is found dead with an éclair stuffed in his mouth. And the fingers point at Mimi, whose entire loan is forgiven in the event Bryan died.


Now it’s up to Mimi to clear her name and get to the bottom of things before the killer turns up the heat again.


EASY VANILLA CUSTARD

 (Serves 4-8, depending on dessert dish size)

5-ounce box instant vanilla pudding (make sure it’s gluten-free)
2 1/2 cups milk
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon gluten-free vanilla extract

In a small bowl, make vanilla pudding by combining pudding mix and milk. Let it firm up in the refrigerator for about 5 minutes.

Place heavy whipping cream in stand mixer (or a regular bowl, which is what I did) and whip it at medium-high speed until soft peaks form. This takes about 2-3 minutes. Don’t over whip or it will turn into butter.

Mix in powdered sugar and vanilla with the whipped cream.  Now fold in the chilled vanilla pudding.

That’s it!

Pour into 4- or 6-ounce ramekins or dessert dishes. Cover with plastic wrap. Chill.


This keeps for about 4-5 days.



Make pudding
Whip cream, just to a small peak

Pour into ramekins

Serve!

Giveaway

I'm giving away this darling wine-themed tea towel to one commenter. 
So answer me this...do you tell your friends and family 
to buy books you've read? 
Or to look for those books at a library or bookstore? 
You all know that word of mouth is one of the best ways 
to get the news out about a release, right? 
Leave your email so I can contact you if you win!


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