Erica R. Stinson's Blog, page 9

New and Improved Cover for "Survival Tactics"

I am very happy with the new cover for "Survival Tactics". It's bold, and I feel that it just grabs you. I am planning a cover for "Swept Away" which should be released within the next few weeks or so. It's a novella that precedes "Survival Tactics".  I am also doing a layout for my next novel that is being released this winter and I will announce it within the next month or so.

This Week's Recipe From "Gourmet Goddess"

Nothing is more delicious than tender, fluffy doughnuts on a lazy weekend morning. These doughnuts can be dredged in sugar, eaten plain or with a yummy chocolate glaze(which is how Daphne likes them best!) Try them for yourself and see. Don't forget to post your pics, and I'll put them up on my Facebook page for "Survival Tactics" (recipe courtesy of RedStar Yeast)

Print5.0 from 3 reviewsDoughnutsA delicious homemade treat, these yeast-raised doughnuts are worth the time and effort!Yield: 24 doughnutsIngredientsDough½ cup milk¼ cup water¼ cup vegetable Oil1 egg, room temperature1 tsp Salt¼ cup sugar3 cups bread flour2¼ tsp Red Star Active Dry Yeast
Glaze1 cup sifted powdered sugar2 TBSP boiling water¼ tsp vanillaInstructionsThis recipe is featured at Doughmesstic.
BREAD MACHINE METHODHave liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. After dough cycle is complete, continue with Shaping, Rising and Frying instructions below. See our Bread Machine section for more helpful tips and information.
MIXER METHODSCombine yeast, 1 cup flour, and other dry ingredients. Combine milk, water and oil; heat to 120°-130°F.
Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with Shaping, Risisng and Frying instructions below.
Stand Mixer Method: Combine dry mixture and liquid ingredients, except egg, in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with Shaping, Rising and Frying instructions below.
Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with Shaping, Rising and Frying instructions below.
SHAPING, RISING AND FRYINGTurn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 parts. On lightly floured surface, roll each half into a 12 x 6 -inch rectangle. Cut with 2 ½ -inch doughnut cutter. Place on lightly floured cookie sheets. Cover; let rise until indentation remains after touching. In large heavy pot, heat 4 inches of vegetable oil to 400°F. Fry doughnuts a few at a time, turning once, until golden brown. Drain on absorbent paper towels. Glaze or shake in a paper sack with sugar.
Make Glaze: In small bowl, combine all ingredients and blend until smooth. Dip warm doughnuts into glaze. Place on racks until glaze hardens.

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

"Swept Away" Novella Coming Soon!

I am currently at work on a short story that is a bonus novella about Daphne's life right before she left Charlottesville, Virginia behind and how she and Evan got together. It will be on CreateSpace and Amazon for $0.99. If you've already read "Survival Tactics" then this will give you a deeper insight of the story's origin. Why not give "Swept Away" a chance and get to know Daphne Edwards a bit better before you read "Survival Tactics"? I will announce the actual release date very soon, so be sure to stay tuned and sign up for email alerts at my website to be made aware of when my next novel will be out!

This Week's Recipe From "Gourmet Goddess"

Nothing tastes better than Daphne's scratch pancakes. You can try this delicious recipe(courtesy of King Arthur Flour) just in time for the weekend. Enjoy!

Simply Perfect PancakesAT A GLANCEPREP10 mins.BAKE20 mins.TOTAL45 mins.YIELD1 dozen large (4 1/2") pancakes Malt, rather than sugar, is what sweetens most food-service (i.e., restaurant/hotel) pancake mixes. For that typical "diner" taste, try malt in your pancakes instead of sugar.2 large eggs1 1/4 cups milk3 tablespoons melted butter or vegetable oil1 1/2 cups King Arthur Unbleached All-Purpose Flour3/4 teaspoon salt2 teaspoons baking powder2 tablespoons sugar OR 1/4 cup malted milk powder*Use 1 cup milk if you're baking under hot, humid conditions, or if you're going to let the batter rest longer than 15 minutes. Use up to 1 1/4 cups milk in cold, dry conditions.Directions1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.4. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.5. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.Yield: 1 dozen large (4 1/2") pancakesTips from our bakersTo make waffles, substitute 2 tablespoons melted butter or vegetable oil for 2 tablespoons of the milk. Cook waffles as directed with your waffle iron. Hint - if you try to open the iron and it doesn't open easily, the waffle isn't done yet.For a whole grain breakfast treat, replace 1/2 cup of the all-purpose flour with 1/2 cup of ground oats.A grated apple mixed into the batter will keep the pancakes moist longer if you need to cook them ahead and bring them to the table all at onceFor blueberry pancakes, sprinkle fresh or thawed frozen blueberries over the batter after you pour it on the griddle. Mixing frozen blueberries into the batter before scooping will turn it blue and streaky.

This Week's Recipe From "Gourmet Goddess"

Mindy sure knows how to make a cake, doesn't she? And like Brent, Daphne can't resist this delicious chocolate cake with fluffy white, vanilla buttercream. Sounds like a plan! Don't forget the tall glass of ice cold milk and don't forget to post your pics! (recipe courtesy of Robyn Stone - Add a Pinch)



CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM FROSTING RECIPE
PRINTPREP TIME10 minsCOOK TIME15 minsTOTAL TIME25 minsGet this easy recipe for Chocolate Cupcakes with Vanilla Buttercream Frosting.Author: Robyn Stone | Add a PinchServes: 12INGREDIENTSChocolate Cupcakes1 cup all-purpose flour1 cup granulated sugar½ cup cocoa1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt½ teaspoon espresso powder½ cup milk¼ cup vegetable oil1 egg½ teaspoon vanilla½ cup boiling water1/2 Vanilla Buttercream Frosting RecipeINSTRUCTIONSPreheat oven to 325º F.Place cupcake liners in muffin tin. Spray lightly with cooking spray.Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.Evenly distribute cake batter. Each cupcake liner should be about ¾ths full.Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.Remove from the oven and allow the cupcakes to cool completely.Prepare Buttercream Frosting according to instructions.

This Week's Recipe From "Gourmet Goddess"

Remember that stunning seafood dish that Daphne made for Brent's party? I do too! Why not try your hand at an easy to make Seafood Paella? I hope it turns out as good as it looks. And as always, don't forget to post pics!(recipe courtesy of The Mediterranean Dish)


EASY SEAFOOD PAELLA RECIPE
PREP TIME20 minsCOOK TIME40 minsTOTAL TIME1 hourAuthor: The Mediterranean DishRecipe type: EntreeCuisine: MediterraneanServes: 4INGREDIENTS4 lobster tailsWater3 tbsp olive oil1 large yellow onion, chopped2 cups Spanish rice or short grain rice, soaked in water for 15 minutes and then drained4 garlic cloves, chopped2 large pinches of Spanish saffron threads soaked in ½ cup water1 tsp paprika½ tsp cayenne pepper½ tsp aloppo pepper flakesSalt2 large Roma tomatoes, finely chopped6 oz French green beans1 lb prawns or large shrimp or your choice, peeled and deveined¼ cup chopped fresh parsleyINSTRUCTIONSIn a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn heat off. Remove the lobster tails with a pair or tongs. Do not discard the lobster cooking water. When lobster is cool enough to handle, remove the shell and cut into large chunks.In a large cast iron skillet, heat 3 tbsp olive oil. Turn heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover and cook on low heat for 20 minutes.Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10-15 minutes until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.Serve the paella hot with your favorite white wine.NOTESDepending on the kind of rice you use, you may or not need to soak it in water before cooking. I have found soaking my rice in water for 15 minutes or so (until you are able to easily break a grain of rice between your thumb and index finger) helps speed the cooking process. When you do this, you naturally use less cooking water.

This Week's Recipe From "Gourmet Goddess"!

Remember that stunning seafood dish that Daphne made for Brent's party? I do too! Why not try your hand at an easy to make Seafood Paella? I hope it turns out as good as it looks. And as always, don't forget to post pics!(recipe courtesy of The Mediterranean Dish)


EASY SEAFOOD PAELLA RECIPE
PREP TIME20 minsCOOK TIME40 minsTOTAL TIME1 hourAuthor: The Mediterranean DishRecipe type: EntreeCuisine: MediterraneanServes: 4INGREDIENTS4 lobster tailsWater3 tbsp olive oil1 large yellow onion, chopped2 cups Spanish rice or short grain rice, soaked in water for 15 minutes and then drained4 garlic cloves, chopped2 large pinches of Spanish saffron threads soaked in ½ cup water1 tsp paprika½ tsp cayenne pepper½ tsp aloppo pepper flakesSalt2 large Roma tomatoes, finely chopped6 oz French green beans1 lb prawns or large shrimp or your choice, peeled and deveined¼ cup chopped fresh parsleyINSTRUCTIONSIn a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn heat off. Remove the lobster tails with a pair or tongs. Do not discard the lobster cooking water. When lobster is cool enough to handle, remove the shell and cut into large chunks.In a large cast iron skillet, heat 3 tbsp olive oil. Turn heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover and cook on low heat for 20 minutes.Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10-15 minutes until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.Serve the paella hot with your favorite white wine.NOTESDepending on the kind of rice you use, you may or not need to soak it in water before cooking. I have found soaking my rice in water for 15 minutes or so (until you are able to easily break a grain of rice between your thumb and index finger) helps speed the cooking process. When you do this, you naturally use less cooking water.

Kindle Countdown Is Almost Over! Don't Delay!

Just a few more days before the kindle countdown is over, so get your copy of Survival Tactics The Novel now for just $2.99 until July 4, 2015. Don't miss this great deal!

http://www.amazon.com/Survival-Tactic...

This Week's Recipe From "Gourmet Goddess"

Daphne makes a mean dish of lasagna. Just ask Phil! You can try it too. Here's a recipe for a classic lasagna(courtesy of Great Grub, Delicious Treats  ) Enjoy! And don't forget to post your pics!

CLASSIC LASAGNA PRINTPREP TIME45 minsCOOK TIME1 hourTOTAL TIME1 hour 45 mins Author: TerriRecipe type: Main MealsCuisine: ItalianServes: 8-10INGREDIENTS2 lbs ground beef1 medium onion, chopped3 cloves garlic, chopped1 Tbsp olive oil2 15 oz cans tomato sauce1 15 oz can water1 12 oz can tomato paste1 tsp oregano1 tsp basil8 to 12 oz mozzarella cheese, grated16 oz cottage cheese, small curd, (or ricotta cheese)½ cup grated parmesan cheeseSalt and Pepper1 16 oz box lasagna pastaINSTRUCTIONSPreheat oven to 350°F.In a large pan, add olive oil, chopped onions and garlic. Saute until onions are soft and translucent.Add ground beef and cook until completely browned, drain fat. Return to pan.Add tomato sauce, tomato paste, water, oregano, basil, salt and pepper.Bring to a boil over medium heat, reduce heat to low, cover and cook for approximately 15-20 minutes.Cook pasta according to package directions, rinse and set aside (I usually add a tsp of oil to the water so the pasta doesn’t stick to each other).In a 14 x 11½ x 2¼ baking dish, or two smaller size baking dishes, put a small amount of meat mixture in the bottom of dish. Spread around.Add lasagna noodles (approximately 5-6, and they will overlap onto each other).Next, spoon half of the cottage cheese on top of the pasta and spread covering the pasta.Spoon meat mixture on top of cottage cheese.Sprinkle with parmesan cheese.Next add ⅓ of the mozzarella cheese.Repeat with another layer of pasta, cottage cheese, meat mixture, parmesan cheese, mozzarella cheese.Final layer is pasta, topped with remaining meat mixture and remaining mozzarella cheese.Cover with foil and cook for approximately 1 hour.Serve with salad and garlic bread.

Kindle Countdown Deal!

We have a Kindle Countdown deal on Amazon that is going to be in effect from June 27th - July 4th, just in time for the holiday weekend! "Survival Tactics" will be 40% off of the normal price, so you can get it for just $2.99! Act fast because this deal will be gone before you know it!

http://www.amazon.com/Survival-Tactic...