Erica R. Stinson's Blog, page 10
June 19, 2015
This Week's Recipe from "Gourmet Goddess"
Remember those delectable Blueberry Muffins that Daphne likes to keep on the kitchen counter 'just to have in the house'? Me too! I love blueberries and so will you with this recipe. I am actually growing blueberries in my own garden at the moment, so I can guarantee you that I will definitely be making these muffins! Don't forget the pics!(recipe courtesy of http://eatingrichly.com)
Blueberry Muffins with Crumb Toppingmakes 6 large muffinsIngredientsMuffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
about 1/3 cup milk
1 1/2 cups fresh blueberries
Topping:
2 TBS white sugar
2 TBS brown sugar
3 TBS cup all-purpose flour
3 TBS butter, cubed and softened
1 teaspoon ground cinnamonInstructionsPreheat the oven to 400 degrees. Grease a muffin tin or line with muffin cups.Mix the muffin dry ingredients (flour, sugar, salt, baking powder) in a large bowl. In a glass measuring cup, pour in the 1/3 cup oil. Add an egg and then pour in enough milk to make a full cup of liquid ingredients.Pour liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.Approximate cost/serving: Picking your own blueberries is much more affordable than buying them in the store, ours were $2 a pound, and the muffins ended up costing under $2 for all six, so around 30 cents each.Vegetarian: Of course there’s no meat in these, if you want to make vegan blueberry muffins I’ve heard you can replace the egg with vinegar.
Blueberry Muffins with Crumb Toppingmakes 6 large muffinsIngredientsMuffins:1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
about 1/3 cup milk
1 1/2 cups fresh blueberries
Topping:
2 TBS white sugar
2 TBS brown sugar
3 TBS cup all-purpose flour
3 TBS butter, cubed and softened
1 teaspoon ground cinnamonInstructionsPreheat the oven to 400 degrees. Grease a muffin tin or line with muffin cups.Mix the muffin dry ingredients (flour, sugar, salt, baking powder) in a large bowl. In a glass measuring cup, pour in the 1/3 cup oil. Add an egg and then pour in enough milk to make a full cup of liquid ingredients.Pour liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.Approximate cost/serving: Picking your own blueberries is much more affordable than buying them in the store, ours were $2 a pound, and the muffins ended up costing under $2 for all six, so around 30 cents each.Vegetarian: Of course there’s no meat in these, if you want to make vegan blueberry muffins I’ve heard you can replace the egg with vinegar.
June 12, 2015
This Week's Recipe from "Gourmet Goddess"
How did those meatloaves come out? My mouth is still watering from all the pictures I got from my followers. Good job! Brent has been on my mind this week, and we know how he feels about Daphne's 'buttery, bacon-cheesy things"(as he calls them) So I give you the recipe for "Petit Quiche Lorraine"(Baby Quiche Lorraine)(recipe courtesy of Real Housemoms) Enjoy and don't forget to post your pics!
Baby Quiche Lorraine
PrintPrep time10 minsCook time30 minsTotal time40 minsThese Baby Quiche Lorraine are so good that it's hard to not eat them before they make it to the plate!Author: Aubrey CotaRecipe type: AppetizerServes: 12Ingredients2- 9 inch pre-made, unbaked pie crusts½ cup crispy bacon crumbles½ cup finely shredded Swiss Cheese4 whole eggs½ cup milk2 oz. cream cheese, melted½ tsp salt½ tsp ground mustard⅛ tsp pepper⅛ tsp nutmegInstructionspreheat oven to 350 degreesusing a 2 inch biscuit cutter cut out 24 circles from the pie crust doughspray a mini muffin tin with cooking sprayplace a circle of dough in each muffin cup to that it covers the bottom and sides of the cupbake for 5 minuteswhile the pie crusts pre-bake whisk together eggs, milk, salt, mustard, pepper, and nutmegremove the cups from the oven and, using a fork poke holes in the bottom of each cup if it bubbled upplace a few crumbles in each cup and then top with a bit of cheesemix the melted cream cheese into the egg mixture and pour a tbsp of mixture into each pastry cup over the bacon and cheeseplace the muffin tin on top of a baking sheet (in case of spillage)bake for 25 to 30 minutes or until crust is golden and eggs are cooked throughallow to cool for 2-3 minutes and then run a thin knife around the edge of each cupinvert the baking sheet on the top of the muffin tin and flipthe baby quiche should be left on the baking sheetserve warm or room temperatureNotesThis recipe serves 12 people 2 baby quiche each.
Baby Quiche Lorraine
PrintPrep time10 minsCook time30 minsTotal time40 minsThese Baby Quiche Lorraine are so good that it's hard to not eat them before they make it to the plate!Author: Aubrey CotaRecipe type: AppetizerServes: 12Ingredients2- 9 inch pre-made, unbaked pie crusts½ cup crispy bacon crumbles½ cup finely shredded Swiss Cheese4 whole eggs½ cup milk2 oz. cream cheese, melted½ tsp salt½ tsp ground mustard⅛ tsp pepper⅛ tsp nutmegInstructionspreheat oven to 350 degreesusing a 2 inch biscuit cutter cut out 24 circles from the pie crust doughspray a mini muffin tin with cooking sprayplace a circle of dough in each muffin cup to that it covers the bottom and sides of the cupbake for 5 minuteswhile the pie crusts pre-bake whisk together eggs, milk, salt, mustard, pepper, and nutmegremove the cups from the oven and, using a fork poke holes in the bottom of each cup if it bubbled upplace a few crumbles in each cup and then top with a bit of cheesemix the melted cream cheese into the egg mixture and pour a tbsp of mixture into each pastry cup over the bacon and cheeseplace the muffin tin on top of a baking sheet (in case of spillage)bake for 25 to 30 minutes or until crust is golden and eggs are cooked throughallow to cool for 2-3 minutes and then run a thin knife around the edge of each cupinvert the baking sheet on the top of the muffin tin and flipthe baby quiche should be left on the baking sheetserve warm or room temperatureNotesThis recipe serves 12 people 2 baby quiche each.
June 5, 2015
"Gourmet Goddess" Recipes
So, for those of you who have read "Survival Tactics" you know that our main character, Daphne, loves to cook. "On her behalf", I will be featuring weekly treats, nibbles and yummies for your eating pleasure! I think we should start with her famous meatloaf(recipe courtesy of simplyrecipes.com) . Here's the recipe! Try it and let me know how you make out! I wanna see pictures too! Don't be shy!
Classic Meatloaf
Larger photoTraditional meatloaf recipe with the delicious twist of using Italian pork sausage in addition to ground beef. Also includes onion, celery, garlic, egg, parsley, and bread crumbs.Italian sausage makes a difference in this recipe! We use a combination of spicy and sweet, but it you only have one, choose sweet Italian sausage. If you don't have access to spicy ground pork or Italian sausage, mix in a half teaspoon each of fennel seeds, Italian seasoning, and hot sauce into regular ground pork.Prep time: 20 minutesCook time: 1 hour, 10 minutesYield: Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.INGREDIENTS2 Tbsp unsalted butter1 cup of finely chopped onion1 celery rib, finely chopped1 carrot, finely chopped1/2 cup of finely chopped green onion, including the green onion greens3 cloves garlic, minced (about 1 Tbsp)2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)1/2 teaspoon freshly ground black pepper2 teaspoons Worcestershire sauce2/3 cup ketchup, divided 1/3 and 1/31 1/2 pounds of ground beef (chuck)3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)1 cup fresh bread crumbs (take a couple slices of fresh bread and pulse in a blender until you have crumbs)2 large eggs, beaten slightly1/3 cup minced fresh parsley leavesMETHOD1 Preheat oven to 350° F, with a rack in the middle of the oven.2 Melt the butter in a large, thick-bottomed skillet, on medium heat. When the butter starts to foam, add the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for 5 minutes. Cover the pan and cook for another 5 minutes, until the carrots are tender, stirring every so often. Sprinkle with salt and pepper. Add the Worcestershire sauce and one-third cup of ketchup. Cook for another minute and remove from heat to cool.3 Once the vegetables have cooled to the touch, place them in a large bowl with the ground beef, Italian sausage, eggs, breadcrumbs and parsley. Use your (very clean) hands to mix them together until everything is evenly distributed.
4 Place the meatloaf mixture into a loaf pan (either 4x8 or 5x9) and press to make compact in the pan. Or you can form a free-standing loaf onto a rimmed baking pan. Cover the meatloaf mixture with the rest of the ketchup.5 Bake for 1 hour at 350°F, or until a meat thermometer inserted into the center of the meatloaf reads 155°F. Remove from oven and let sit for 10 minutes. Then use a metal spatula to gently lift the meatloaf out of the loaf pan to a serving plate.Make thick slices to serve. The meatloaf makes great leftovers, just chill and reheat. Slices are good in sandwiches as well.
Read more: http://www.simplyrecipes.com/recipes/classic_meatloaf/#ixzz3cEFOcPe9
Classic Meatloaf
Larger photoTraditional meatloaf recipe with the delicious twist of using Italian pork sausage in addition to ground beef. Also includes onion, celery, garlic, egg, parsley, and bread crumbs.Italian sausage makes a difference in this recipe! We use a combination of spicy and sweet, but it you only have one, choose sweet Italian sausage. If you don't have access to spicy ground pork or Italian sausage, mix in a half teaspoon each of fennel seeds, Italian seasoning, and hot sauce into regular ground pork.Prep time: 20 minutesCook time: 1 hour, 10 minutesYield: Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.INGREDIENTS2 Tbsp unsalted butter1 cup of finely chopped onion1 celery rib, finely chopped1 carrot, finely chopped1/2 cup of finely chopped green onion, including the green onion greens3 cloves garlic, minced (about 1 Tbsp)2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)1/2 teaspoon freshly ground black pepper2 teaspoons Worcestershire sauce2/3 cup ketchup, divided 1/3 and 1/31 1/2 pounds of ground beef (chuck)3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)1 cup fresh bread crumbs (take a couple slices of fresh bread and pulse in a blender until you have crumbs)2 large eggs, beaten slightly1/3 cup minced fresh parsley leavesMETHOD1 Preheat oven to 350° F, with a rack in the middle of the oven.2 Melt the butter in a large, thick-bottomed skillet, on medium heat. When the butter starts to foam, add the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for 5 minutes. Cover the pan and cook for another 5 minutes, until the carrots are tender, stirring every so often. Sprinkle with salt and pepper. Add the Worcestershire sauce and one-third cup of ketchup. Cook for another minute and remove from heat to cool.3 Once the vegetables have cooled to the touch, place them in a large bowl with the ground beef, Italian sausage, eggs, breadcrumbs and parsley. Use your (very clean) hands to mix them together until everything is evenly distributed.4 Place the meatloaf mixture into a loaf pan (either 4x8 or 5x9) and press to make compact in the pan. Or you can form a free-standing loaf onto a rimmed baking pan. Cover the meatloaf mixture with the rest of the ketchup.5 Bake for 1 hour at 350°F, or until a meat thermometer inserted into the center of the meatloaf reads 155°F. Remove from oven and let sit for 10 minutes. Then use a metal spatula to gently lift the meatloaf out of the loaf pan to a serving plate.Make thick slices to serve. The meatloaf makes great leftovers, just chill and reheat. Slices are good in sandwiches as well.
Read more: http://www.simplyrecipes.com/recipes/classic_meatloaf/#ixzz3cEFOcPe9
May 28, 2015
New Lower Price on "Survival Tactics"
The digital copy of "Survival Tactics" is now on sale for a new lower price! Just $4.99 exclusively at Amazon http://tinyurl.com/p4kpx5v #goodreads#amazon #kdpselect #amazonprime #ebook#suspensebook #thrillerbook #stoptheviolence#nomore #enough
May 19, 2015
Smashwords Sale! Now through May 31st!
This just in! "Survival Tactics" eBook on sale now through to May 31st at 30% off! Don't miss it! Click here and use coupon code: QL54Z at http://www.smashwords.com/books/view/... #savings #gooddeals #getitnow #discountebook
May 9, 2015
Reviews Needed
Survival Tactics has done great in sales, and in an effort to further our distribution and marketing I would really like to hear from my readers. As I am trying to get my book out there, a lot of the marketing places won't bother unless there are a fair number of 4 and 5 star reviews on Amazon/Goodreads/B&N/etc. Please take a moment to rate and review the book if you enjoyed reading about Daphne.(you can do this on as many sites as you want - copy and paste for ease!) If you haven't read it yet, then I urge you to please do so! Half of the book is written from a male point of view as we follow Brent, who is an enormous part of Daphne's life. I thank you again for your interest in Survival Tactics and I look forward to seeing those reviews soon!
May 3, 2015
"10 Ladies Reading" Book Club Meeting
Just want to give a warm thank you to the "10 Ladies Reading" Book Club for having me at their club meeting this afternoon! It was truly a pleasure meeting you all and I hope that you will keep in touch. Thanks again!
Book Club Meeting
Just want to give a warm thank you to the "10 Ladies Reading" Book Club for having me at their club meeting this afternoon! It was truly a pleasure meeting you all and I hope that you will keep in touch. Thanks again!
April 29, 2015
Love Should Not Hurt
Women, as well as men, are victims of domestic violence on a daily basis. If you or someone you know is a victim of domestic abuse you can get help. Visit the National Domestic Abuse Hotline 24/7/365 to learn more and to get help.
http://www.thehotline.org
http://www.thehotline.org
April 23, 2015
Survival Tactics is Getting Some Rave Reviews!
Got a couple of five star ratings(yippie!:-)) and people are reading through the story of Daphne and getting to know the characters. If you haven't had a chance to pick it up yet, what's stopping you? Survival Tactics is available at most online retailers in digital format and the trade-paperback can be ordered directly from the publisher at https://www.createspace.com/4210301
