Showing posts with label mystery. Show all posts
Showing posts with label mystery. Show all posts

Wednesday, March 22, 2017

Kid-Friendly Easter Egg Breakfast Popsicles from author @DarylWoodGerber



I know it's not yet Easter, but it's coming, and I already have a planned post for that week, so when I saw these on Pinterest, I thought uh-oh, I should make these instead.

But then I thought, why not share them early?  So what if they look like Easter eggs? They would be good to eat any time of the year.  In fact, I think you could easily make them in a muffin tin of even a popsicle maker.  They're frozen.

The Pinterest link for the recipe drove me to an English site. The measurements were, um, a little off for me, so I had to play with them. It was the portion for yogurt that stymied me. The photos on that site are gorgeous, however, so go feast your eyes!  Here's the LINK  

The measurements below are what I used specifically for 6 servings.

According to my taste testers, who were under the age of 10, these were delicious, and by the way, "Could you send the recipe to Mom like right now???"  

When I dropped the boys off later that day, they even remarked on them, and it had been hours since they had eaten them, so I think they are definitely a hit.

Best of all, they are nutritious!  Yay.

Enjoy.


EASTER EGG BREAKFAST POPSICLES
(makes 6)

Ingredients:
    1 cup yogurt (I used Yoplait Greek 100 protein-style)
    ¼ cup blueberries
    ¼ cup granola

Equipment:
Egg silicone mold or muffin cups
*I bought both on Amazon. 


Note: For a really healthy treat, natural or Greek yogurt is perfect because it doesn’t have any added sugar. Dairy free yogurt alternatives such as soya yogurt should also work for this recipe.


To make:

Place a dollop of yogurt into each egg of your silicone mold. Each should be about 1/3 full. Add a few blueberries.  (I had some in the freezer. They worked fine!) Then insert bits of granola into each egg. 






Place a lollipop stick into each egg – at the fat end of the egg - laying it down as flat as possible.

Now add more yogurt. It's messy. I used a paper towel to clean up around each egg.


Place the mold in the freezer and freeze for at least 2 hours or overnight, until the eggs are frozen through.  

Once frozen, pop out of the molds, leave the popsicles on a plate at room temperature for a couple of minutes to soften a little, then serve immediately. 




Note: I popped them out and put them back in a freezer bag. I attempted to put a cake pop wrapper around a couple but they were simply too small to get the twists tied EASILY. I thought they would be pretty in cellophane bags when serving for dessert. If you can find a slightly larger bag than those, perfect! Maybe even tie with ribbon.  Put them back in the freezer until ready to serve.




Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

*
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.


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





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Sunday, March 19, 2017

Dead Over Heels: An Aurora Teagarden Mystery #sleuthers @hallmarkchannel

Tonight all the cooks in our kitchen will be busy watching DEAD OVER HEELS: An Aurora Teagarden Mystery by Charlaine Harris on the Hallmark Channel! Her True Blood series was wildly successful on HBO, now Aurora Teagarden is appearing in Hallmark movies. And we're thrilled and honored to have her in our kitchen today!


CHARLAINE: I know how lucky I’ve been to have such good experiences with having my work adapted to the small screen. After the first time (“True Blood”), which was a huge learning curve, my expectations became more realistic, and I learned to enjoy what before me, rather than having a peek through rose-covered glasses. Or camera lenses.

Of course, Hallmark is the direct opposite of HBO, and it’s been a very different project for me. I was terrified when “True Blood” came on the air. Now I am much calmer, and I understand it’s not personal if people don’t care for the filmed version; or if people like the television show better than the books. Viewers come to sit in front of their television sets with different expectations, just as readers open a new book with some preconceived notions about what they’re going to find.

What you won’t find is a duplicate of the book. Even very faithful adaptations  (“Game of Thrones” for example) veer away from the writer’s timeline for all kinds of considerations that don’t matter at all to the writer.

I have enjoyed watching the Hallmark productions because I find in many ways, they’re very true to the Aurora Teagarden books. I have a very soft spot in my heart for Aurora, my first series protagonist, and I always will. It’s been a joy writing two more books about her life and mystery-solving.

I know a lot of people (like me!) enjoy having a snack while they’re watching their favorite show, and maybe enjoying a little social media at the same time. So here’s a favorite recipe of mine, given to me by Anne Veach many years ago. It’s the hint of curry that gives this great dip its distinction. Just serve it with your favorite cracker (Ritz Crackers, the classic, are a favorite here).

ChaCha Chicken

1 8-oz. package cream cheese
1 c mayonnaise
2 t curry powder
1 t salt
6 cups chopped chicken
1 8-oz. can crushed pineapple, drained
2/3 c sweetened dried cranberries
1 c salted almond slivers

Whisk together cream cheese and next three ingredients. Stir in chicken (I minced mine in the food processor), pineapple, and cranberries. Spoon into a plastic wrap-lined round cake pan; cover and chill at least 8 hours. Invert and remove wrap. Gently press chopped almonds onto sides of salad, a step I forgot for the shower!


And here’s a sneak peek at the new cover for October’s Aurora book, SLEEP LIKE A BABY. I hope you enjoy it; it’s been so much fun to get back to my writing roots with conventional mysteries.


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Enjoy the show!

Thanks so very much for visiting Charlaine! We'll be tweeting throughout the movie--and there will be prizes! Will you join the fun?  Today, Sunday March19 9est/8c! #SLEUTHERS 

And leave your email in a comment to be included in a giveaway for a $25 Visa gift certificate to celebrate the movie, the blog, the author! Hooray!

Wednesday, March 15, 2017

Egg white omelet w/Canadian bacon #recipe from author @DarylWoodGerber



From Daryl aka Avery:

A few weeks ago I went shopping with a girlfriend who loves to cook—she's very inventive, a world traveler—and we wound up at Penzey's Spices. Now I normally buy Penzey's online, but at the shop I not only found all the Penzey's I normally purchased, but also a bunch of new ones to try. The names are so adorable!  Like Tuscan Sunset and Sunny Paris.



The new ones were in little jars so I could take a risk because they were more economical. Spices have become really costly, have you noticed?  My one peeve is that because they're so little,  they keep falling off my shelf. I have a pull-out shelf with little bars on the sides. Tall spices do just fine, but the little ones... Harrumph! Got to fix this. Maybe rethink where I put my spices, except I'm so used to the pull-out shelves.

Anyway, feeling inventive after my purchase, I decided to make an omelet the other day. I had eggs in the refrigerator plus Canadian bacon left over after making the tasty Eggs Benedict (for a recipe in my new French Bistro Mystery, A DEADLY ÉCLAIR - I shared a picture of that recipe a few weeks ago) ... and I thought what better time to try out new spices than with an egg white omelet.

Supposedly egg whites are better for you. Or are they? I didn't really check until after making this omelet...

From a website called TruthAboutAbs, I found this on yolks...just for your (and my) edification:  The yolks contain so many B-vitamins, trace minerals, vitamin A, folate, choline, lutein, and other powerful nutrients....(read more on the link above)

So if this site is to be believed, then yolks are good to eat. You decide.  I like the flavor of a full egg.  I often crack 2 eggs plus 1 egg white so I get more protein and it doesn't take away from the "yolk" flavor.

But, for those of you determined to stick with only egg whites, here you go. The spices made a world of difference to me, as did all the goodies I added. This was YUM!  A perfect pairing, and it kept me full through the entire day until dinner. Yay!

Egg White Omelet with Canadian Bacon
(serves 1)

3 egg whites
1 teaspoon Penzey’s Sunny Paris (or herb of your choice)
½ teaspoon salt, if desired
½ teaspoon ground pepper, if desired
2 slices Canadian bacon
2 chives, chopped
¼ cup Mozzarella cheese, cubed
½ cup cooked spinach*
1 teaspoon butter

In a small mixing bowl, whisk egg whites, herbs, salt, and pepper.

On a chopping board, dice Canadian bacon, chives, and Mozzarella cheese.


In a skillet, over medium-high heat melt the butter. When sizzling hot, pour in the eggs.  Let them set for about 30 seconds, then tilt the skillet and let the eggs run around the pan. Lift the omelet with a spatula so the raw eggs can run under the cooked eggs. This takes about a minute.

Turn heat to medium-low.

Now sprinkle the Canadian bacon, chives, cheese, and spinach* all over the eggs. Using a spatula, lift the edges of one half of the omelet and fold it over the rest of the omelet.


Let the omelet sit for about 1 minute to melt the cheese. Slide the omelet onto a plate. Serve hot.

*If you don’t want spinach, try cooked chopped broccoli or kale or any green vegetable of your liking.




AHA!  ORDER RESTORED. DID THIS LAST NIGHT AND AM SO HAPPY. CLEAN DRAWERS. NOTHING FALLING ON FLOOR.





Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

*
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.


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





Wednesday, March 8, 2017

Apple Blueberry Coffee Cake + book #giveaway from author @DarylWoodGerber




I'm offering a book #giveaway below just because... Because you guys are so sweet! See details below...

So I think many of you know I adore coffee cake. I really like a sweet in the morning when I'm writing. Right around 10:30, my internal clock seems to go off, and I have a craving. I think there's something about sugar that gives me a boost. Yes, I know we shouldn't eat that much sugar, but my body seems to do fine with it. So far. Lucky me! 

Anyway, a few weeks ago, I wanted to make something that would use what was in my refrigerator: apples and blueberries. I just had too many of both in my fruit drawer and wondered how they might go together. I'd already frozen blueberries from the week before, so I had plenty of those on hand for the future. 

Honestly, I couldn't figure anything out in my feeble brain, so I went searching on the Internet and found what looked like a delicious recipe on a food blog.  That must be how many of our fans have found us, right? Searching for something and LANDING on MLK?

Well, on A Latte Food, I found this recipe. The one on the site uses regular flour. It's not gluten-free, and since, alas, I must eat gluten-free, I always need to tweak. By the way, the photos on this blog are beautiful. I learned a lot about setting up a shot from the writer. Kudos! So, all in all, it was a great learning experience.

I've now made this coffee cake three times since I first discovered the recipe.  Yes, in less than a month. Each time...so delicious! I now have my go-to coffee cake. How cool is that?

By the way, I found it interesting that the sugar went in with the dry ingredients. Usually sugar goes with the wet. It certainly didn't make a difference, which just goes to show why "dump" cakes work!  (Most of them, anyway.) I know, I know - chemistry matters, but isn't it interesting?


APPLE BLUEBERRY COFFEE CAKE 
Gluten-free version
Serves 6-8

Cake:
1 1/2 cups gluten-free flour (1 cup sweet rice flour, 3/8 cup tapioca flour, 2 tablespoons whey flour)
1/2 teaspoon xanthan gum
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 tablespoon lemon zest
1/4 cup oil
1 egg
1 teaspoon vanilla extract
1/2 cup milk          
3/4 cup chopped apples (peeled) (whatever you have on hand is fine, however the firmer the better)
1/2 cup blueberries

Topping:
1/2 cup brown sugar
2 tablespoons gluten-free flour
2 teaspoons cinnamon
2 tablespoons melted butter
           
Icing Drizzle:
3/4 cup powdered sugar
1 tablespoon milk

Preheat oven to 375 degrees and either grease or line a 9" circular cake pan or an 8x8 square baking pan with parchment paper. (First time, I used a circular cake pan and it was hard to get it out. On my second try, I used a 9” inch spring-form pan. Loved it. On my third try, I used a square baking pan and that came out easily, too. On all, I used parchment paper!)

In a small bowl, mix together gluten-free flour, xanthan gum, sugar, baking powder, salt, cinnamon, allspice, and lemon zest.



In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, and milk.


Add the dry ingredients to the egg mixture.  Do not over mix.

Once combined, fold in chopped apples and blueberries. Pour into your pan and set aside.



In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan.  



Bake for 25 minutes or until your cake tester comes out clean.


While the cake is cooling, make the icing by stirring together the powdered sugar and milk. Drizzle over the top of the coffee cake.


Serve warm, or cool. Enjoy!

Really yummy. Mine had a darker interior than the one on the food website.

The lemon zest really makes it shine!!!



Made another time without icing. Delicious and not as sweet!
GIVEAWAY
I'm offering a book giveaway today -- any one of my cozy mysteries or an e-book of my suspense -- to one commenter. Simply tell me what your favorite breakfast treat is. Remember to include your email (cryptically, if necessary) so I can contact you if you win! Thanks for being fans. We at MLK love you!

PS Are you signed up for my newsletter? I've got some important news coming out in the next couple of weeks. Don't miss out! Sign up here

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

*
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.


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