Marie Bostwick's Blog, page 5
December 2, 2024
2024 Holiday Reading Recommendations from a Hallmark-Adapted Author
A cup of cocoa, a cozy fire, and a riveting read. If that’s your formula for a perfect Christmas, you’re my kind of people. Scroll down for my list of 2024 Holiday Reading Recommendations!
Books – The Perfect Gift for Everyone, Including YourselfMy Christmas shopping was wrapped up a full week before Thanksgiving.
I know, know. But before you decide to hate me forever, let me explain.
The reason I was able to get such a jump on my holiday gift buying is that I did almost all my shopping in one place – my local bookstore. With some expert guidance and suggestions from the booksellers, I found thoughtful, unique, affordable gifts for almost everyone on my list. Two hours and two shopping bags later, I was heading home and ready to wrap.
However, not all of the books in my bags were for people on my Christmas list. I picked up a few for myself too. There’s no better way to banish the winter blahs and get yourself into the spirit of the season than diving into a heartwarming Christmas story.
If that sounds like just what you need right now, check out my 2024 Holiday Reading Recommendations below.
Some titles are a little older, some are hot off the presses. But there’s something here for everyone, and every book on the list is a winner.
2024 Holiday Reading Recommendations – Books with More than Just RomanceDon’t get me wrong, I love a Christmas romance as much as the next Hallmark junkie (in fact, one of my books was adapted into a Hallmark movie several years ago!). And we’ll definitely get to some of those in a minute.
But my favorite holiday reads are books that include a little something extra – found family or family reconciliations, characters who find a way forward, an armchair journey to another country or time. Those are the books I’m talking about in this first section of my 2024 Holiday Reading Recommendations.
A couple of months back, one of my friends said, “I can’t believe you’ve never read anything by Jenny Colgan. She’s right up your alley.” Boy, was my friend right!
Set in a Scottish bookshop and peopled with flawed but basically good-hearted who need each other, and a fresh start, The Christmas Bookshop is one of the best Christmas books I’ve read in a long, long while. It’s the delicious kind of book that you hate to see end. Fortunately, there’s a sequel – Midnight at the Christmas Bookshop. I bought it even before I finished reading this first book.
Laid off from her department store job, Carmen has perilously little cash and few options. The prospect of spending Christmas with her perfect sister Sofia, in Sofia’s perfect house with her perfect children and her perfectly ordered yuppie life does not appeal.
Frankly, Sofia doesn’t exactly want her prickly sister Carmen there either. But Sofia has yet another baby on the way, a mother desperate to see her daughters get along, and a client who needs help revitalizing his shabby old bookshop. So Carmen moves in and takes the job.
Thrown rather suddenly into the inner workings of Mr. McCredie’s ancient bookshop on the picturesque streets of historic Edinburgh, Carmen is intrigued despite herself. The store is dusty and disorganized but undeniably charming. Can she breathe some new life into it in time for Christmas shopping? What will happen when a famous and charismatic author takes a sudden interest in the bookshop—and Carmen? And will the Christmas spirit be enough to help heal her fractured family?
Stories with multi-generational casts of characters always pique my interest. This story of two women connected by a magical dress – one who can’t quite find her way in life and another who is reaching the end of it – kept me turning pages. It also found me reaching for a tissue now and then, but in the best possible way. If you’re looking for a Christmas story with all the feels, this is it.
When Meg Julliard must return to her hometown of Chicago to manage her late father’s apartment building, she thinks her dreams of making it in the fashion business are over. Add in her father’s eclectic roster of tenants who all need Meg’s attention (ASAP!), a host of building-related disasters, and a handsome handyman she keeps embarrassing herself in front of, and this has all the makings for the worst Christmas she’s ever had.
Ellie Wade, one of the building’s longtime residents, is also not feeling the Christmas Joy this year. She is preparing to move into a nursing home (reluctantly), and is in the process of sorting through her belongings to downsize. Every corner of her apartment holds memories, some good, some bad. But there’s one dress she hesitates to pack up as it represents both the best and worst night of her life.
Ellie and Meg strike up an unlikely friendship and the story of Ellie’s dress comes out. Ellie gifts the gorgeous dress to Meg, hoping that it will bring her more luck, on the condition that she wear it to the building’s Christmas party.
The dress magically fits, and while it eventually leads to the best night of Meg’s life, it also acts as inspiration for Meg to follow a life-long dream of her own, a dream that will help save the crumbling Parkview West, and restore it to its former glory, and keep it as a safe home for all of the current tenants.
The dress and the magic of the holiday season help both Meg and Ellie find their own happy endings.
If you loved watching The Crown as much as I did, this 1950’s 1950s-era Christmas story is for you. Though young Queen Elizabeth and Prince Phillip make some meaningful cameo appearances, it’s really a tale of a lovely, slow-growing attraction that leads to love between two people employed in her Majesty’s service, who meet Christmas after Christmas at Sandringham Castle. The royal historical setting is icing on the cake of a deliciously satisfying love story, and makes a perfect addition to my 2024 Holiday Reading Recommendations.
December 1952. While the young Queen Elizabeth II finds her feet as the new monarch, she must also find the right words to continue the tradition of her late father’s Christmas Day radio broadcast. But even traditions must evolve with the times, and the queen faces a postwar Britain hungry for change.
As preparations begin for the royal Christmas at Sandringham House in Norfolk, old friends—Jack Devereux and Olive Carter—are unexpectedly reunited by the occasion. Olive, a single mother and aspiring reporter at the BBC, leaps at the opportunity to cover the holiday celebration, but even a chance encounter with the queen doesn’t go as planned and Olive wonders if she will ever be taken seriously.
Jack, a recently widowed chef, reluctantly takes up a new role in the royal kitchens at Sandringham. Lacking in purpose and direction, Jack has abandoned his dream to have his own restaurant, but his talents are soon noticed and while he might not believe in himself, others do, and a chance encounter with an old friend helps to reignite the spark of his passion and ambition. As Jack and Olive’s paths continue to cross over the following five Christmases, they grow ever closer. Yet Olive carries the burden of a heavy secret that threatens to destroy everything.
Christmas Day, December 1957. As the nation eagerly awaits the Queen’s first televised Christmas speech, there is one final gift for the Christmas season to deliver…
2024 Holiday Reading Recommendations – Sweet Christmas RomancesEvery year, just as the leaves begin to turn, bookstores are awash with a flood of Christmas romances. And for good reason! Readers just can’t seem to get enough of them.
But with so many sweet, heartfelt holiday romances on the shelves, deciding which books to take home with you can be tough. Though romances on my holiday reading list are far from exhaustive, here are a few that I highly recommend.
The Merry Matchmaker by Sheila RobertsHoliday romances by Sheila Roberts are an automatic buy for me. Her hilarious, heartwarming stories always make me smile, even on my Grinchiest days. This tale of a meddling matchmaker was inspired by Jane Austen’s classic, Emma. Publisher’s Weekly gave it a starred review and I think they were on the money. This sweet Christmas romance is a sheer delight.
Frankie Lane knows what’s best for just about everyone but herself. Her divorced sister, Stef, who is too young to give up on love; her shy employee, Elinor; and her daughter, Natalie, who works in Frankie’s shop, Holiday Happiness, and really needs to start her own business selling the delectable chocolates she makes at home; even her best friend, Viola, who is trying to renovate her old Victorian. Frankie knows she could help all of them, if they’d just let her—and if all of her help didn’t end in utter disaster.
Then there’s Mitch Howard, the owner of the local hardware store. They’ve been friends ever since Frankie opened her store, nine years earlier. He got her through the nightmare when she lost her husband in a freak accident, and he’s her favorite shoulder to cry on. He’s been divorced for years, and it’s such a waste of man! Mitch is the fittest, finest man Frankie knows. He’s easygoing, wise and kindhearted. Mitch needs someone. And she’s determined to help him find that someone—whether he likes it or not.
Author Debbie Macomber, sometimes known as the Queen of Christmas, is back! This sweet, clean holiday story features everything readers love in a Debbie romance – heroines and heroes in need of a fresh start, a Christmassy-as-can-be small-town setting, topped with a big dollop of love and hope. It’s a can’t-miss recipe for a delicious holiday romance.
Hailey Morgan’s life has always revolved around music. She once had big dreams of becoming a professional songwriter, but the reality of life has led her to working as an assistant high school band teacher in Portland. As the holidays approach, Hailey dreads the annual tradition of spending Christmas with her family and dodging her mother’s meddling questions about her love life.
When Hailey’s close friend offers her the use of her family’s empty cabin for a rejuvenating solo holiday retreat, Hailey finally decides to do something to make herself happy. However, her arrival in the small town of Podunk, Oregon, is anything but peaceful when she discovers the cabin has been invaded by several wild animals. Luckily, Jay, the son of the town’s main store proprietor—and an incredibly handsome and charming former musician to boot—is more than willing to help.
Soon Hailey and Jay are nearly inseparable, chopping down and decorating a Christmas tree, sipping hot cocoa in front of a cozy fire, and best of all, playing music together. Jay’s positive feedback and encouragement inspire Hailey to believe she might succeed as a songwriter after all. But even in her snow-dusted oasis, family holiday drama still finds Hailey, interrupting and threatening her newfound peace and confidence. Meanwhile revelations from Jay present complications of their own. Suddenly her Christmas paradise has become a winter storm and Hailey must weather through the challenges to stand up for herself and embrace the holiday spirit.
Mary Kay Andrews brings the funny in this delightful story about a woman who heads to the Big Apple to sell trees from her family farm during the holidays. Despite the big city setting, encounters with neighbors give the book a sweet, hometown vibe. The story and romance include plenty of twists and turns, and the interactions between Kerry and her cranky big brother made me smile.
When fall rolls around, it’s time for Kerry Tolliver to leave her family’s Christmas tree farm in the mountains of North Carolina for the wilds of New York City to help her gruff older brother & his dog, Queenie, sell the trees at the family stand on a corner in Greenwich Village. Sharing a tiny vintage camper and experiencing Manhattan for the first time, Kerry’s ready to try to carve out a new corner for herself.
In the weeks leading into Christmas, Kerry quickly becomes close with the charming neighbors who live near their stand. When an elderly neighbor goes missing, Kerry will need to combine her country know-how with her newly acquired New York knowledge to protect the new friends she’s come to think of as family,
And complicating everything is Patrick, a single dad raising his adorable, dragon-loving son Austin on this quirky block. Kerry and Patrick’s chemistry is undeniable, but what chance does this holiday romance really have?
2024 Holiday Reading Recommendations – A Grab Bag of Great BooksThere are so many terrific books to read at Christmastime, and not all of them fit neatly into a particular genre or category.
Here are a couple of “extra” titles that I highly recommend.
To me, Christmas is about more than presents, decorations, and cookies. Reading a new advent devotional every year wreath helps me make space for the sacred during the holiday season. I’m only just starting this one, but the idea of devotions inspired by Christmas carols was appealing to me and I’m enjoying it so far.
The Carols of Christmas is a heart-warming devotional inspired by some of the most beloved Christmas carols of all time. Inside, you’ll enjoy a fresh glimpse of some of the same joyful and nostalgic melodies you sing every year now set to personal reflections in this 28-day devotional journey.
The carols include “O Holy Night”, “I Heard the Bells on Christmas Day”, “O Little Town of Bethlehem”, and “Hark the Herald Angels Sing.” You’ll also discover intriguing stories and thought-provoking details like who wrote the carol; what was going on in their life that perhaps inspired the hymn; and how has God used this hymn throughout time.
The book is divided into four weeks of daily devotions, perfect for celebrating Advent or Christmas. Each week you begin by reading the history of the carol, followed by six daily devotions that reflect on a verse from the hymn along with a Scripture reflection. Traditionally, Advent begins on the fourth Sunday before Christmas, but the devotions are undated, allowing you to start at any time.
This book is pretty region-specific. But if you’ve lived in or visited Maine, or know someone who lives there, this thoughtful collection of stories, remembrances, and poems might be just what you’re looking for. I enjoyed reading it after my recent trip to Maine, and then passed it on as a gift to a family member who lives there.
When many people think of Christmas, they dream of snow-covered pine trees and a small cabin warmed by the wood fire on a cold December day.
Since Maine was founded, people have written stories about the joys of Christmas in the state. In times of hardship and in times of wealth, Maine and her people have always put the value of Christmas in time shared with family and friends, connections with the natural world, rich traditions, and warm wood stoves.
In a collection featuring essays, stories, and poetry, All is Calm is a look at the lives of Mainers during the holidays from the mid-1800s, to the Great Depression, to modern day. Spanning nearly 200 years, these stories show that while Christmas traditions and trends may be changing, the warmth, gratitude, and humility of the Maine spirit is evergreen.
Though I haven’t actually started reading this addition to my 2024 Holiday Reading Recommendations yet, a true story of Christmas kindness shown to a grieving family seems like just what I need right now. Because wouldn’t it be nice to know that the Christmas spirit is something that can happen in real life, and not just in novels?
After the unexpected death of her husband, Joanne Huist Smith had no idea how she would keep herself together and be strong for her three children–especially with the holiday season approaching. But 12 days before Christmas, presents begin appearing on her doorstep with notes from their “True Friends.” As the Smiths came together to solve the mystery of who the gifts were from, they began to thaw out from their grief and come together again as a family. This true story about the power of random acts of kindness will warm the heart, a beautiful reminder of the miracles of Christmas and the gift of family during the holiday season.
November 25, 2024
Sweet Potato Biscuits with Cheese and Thyme
Savory and buttery with a subtle sweetness, these tender and flaky Sweet Potato Biscuits with Cheese make any meal special. Freeze the dough for fresh-baked biscuits any day of the week!
Sweet Potato Biscuits with Cheese And Thyme – For Holidays or Every DayThough I’m not hosting our family Thanksgiving this year, I will be throwing a neighborhood party just before Christmas. So, I’ve been creating and auditioning some recipes for the big bash this week. These yummy Sweet Potato Biscuits with Cheese have most definitely made the cut!
The rich, buttery flavor, brightened with the taste of fresh thyme, makes them a winner for parties and holiday gatherings. I’m planning to serve them as mini-sandwiches, with a slice of ham and a touch of honey mustard.
But they’re also a great way to add a special touch to a weeknight dinner. Freezing the dough ahead of time makes it easy to have freshly baked biscuits any day of the week.
Of course, a batch of fresh-from-the-oven biscuits served warm with butter would be a delicious accompaniment for any holiday meal.
And since these sweet potato biscuits are really easy to make – and make ahead – you’ve still got time to mix some up before the big day!
What Do You Need to Make Sweet Potato Cheese Biscuits?
Given the amount of space that grocery stores devote to refrigerated biscuits, I’m guessing that a lot of people think biscuits must be hard to bake from scratch. In truth, they’re really pretty easy.
Most basic biscuit recipes require just five ingredients, including…
FlourButterButtermilk or milkBaking SodaSaltMy Sweet Potato and Cheese Biscuits require all of the above, plus a couple of extras. Are they a little more work? Sure. But, honestly, not much. And they kick the flavor of these sweet and savory biscuits to heavenly heights.
Here are the extras…
Mashed sweet potatoGrated Parmesan CheeseFresh thymeEight simple ingredients! That’s all you’ll need to make flaky, fabulous Sweet Potato and Cheese Biscuits.
Well, that and a couple of baking tips.
How To Make Sweet Potato Cheese Biscuits – Love and Cold ButterOf course, the love part almost goes without saying. But the other key to making really great biscuits starts with cold butter.
And I mean, really cold.
When very small, very cold bits of butter hit a very hot oven, it takes them just a little bit longer to melt inside the dough. That leaves some tiny little pockets of air and that makes the biscuit texture flakey and extra delish.
I actually keep some butter in the freezer to use for baking. I’ll set it on the counter to thaw just a little while I’m mixing up the dry ingredients. Then I cut it into small chunks before adding it to the flour mixture, to speed the mixing process.
Cutting the butter into the flour is the only part that takes a little time. You need to cut the butter into very little bits, no larger than a small pea, working quickly so the butter doesn’t melt.
Using a pastry cutter, like this one, definitely makes the job faster and easier. But in a pinch, you can also use two table knives to cut crossways through the butter.
Once the butter is cut into tiny pieces, you’ll stir wet ingredients together, then add them to the flour and butter mixture.
My recipe calls for mashed sweet potato, but yams can work just as well. A large, oven-roasted sweet potato will give you about a cut of mashed potato.
The other wet ingredient is buttermilk. Buttermilk gives the biscuits a subtle, deliciously tangy flavor. If you don’t have any on hand, you can easily make your own.
Just add one tablespoon of lemon juice or white vinegar to a measuring cup, then fill the measuring cup with whole milk. Let it sit five minutes before adding it to the recipe, so the acid has a chance to work into the milk.
You’ll stir the wet ingredients into the dry, creating a loose and shaggy dough. Next, you’ll turn the out onto a floured surface and use your hands to work it into a more even and firm ball of dough.
The last step before baking is to roll the dough out to about an inch thickness before cutting out your biscuits. Easy!
All you have to do now is bake them…or not.
Sweet Potato Biscuits With Cheese – Freeze Now to Bake LaterEspecially during the holidays, I am all about recipes that can be made ahead of time, including these sweet potato and cheese biscuits.
If you’d want to make the dough now but bake them later, line a rimmed baking sheet with parchment paper and place the cutout biscuit dough on the sheet. Make sure that the biscuits aren’t touching.
Place the baking sheet in the freezer for two hours, until the uncooked biscuits are frozen through. Frozen biscuits can be stored in a plastic zipper bag in the freezer for up to three months.
When you’re ready to enjoy them, take as many biscuits as you want out of the bag and bake according to the recipe instructions. You don’t need to thaw before baking but note that frozen biscuits will need an extra four to five minutes of baking time.
Print
Sweet Potato Biscuits with Cheese and Thyme Author: Marie Bostwick 
Yield: Makes 36 two-inch biscuits (unbaked biscuits can be frozen for later use [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients 3 cups flour, plus extra for rolling dough1 T baking powder½ tsp Kosher salt¾ cup very cold unsalted butter, cut into small pieces2 T fresh thyme leaves½ cup grated Parmesan cheese (can sub Pecorino)1 cup cooked, mashed sweet potato (can sub yams)1 cup buttermilk (can sub whole milk with 1 T lemon juice or white vinegar, let sit for 5 min before adding to recipe) Cook Mode Prevent your screen from going dark Instructions Preheat oven to 425 degrees. Line a baking sheet with parchment.Place flour, baking powder and salt into a medium sized mixing bowl and whisk to combine.Add butter, thyme, and grated cheese to the bowl. Cut the butter into very small, pebble-sizes bits using a pastry cutter or two knives.In a separate, smaller mixing bowl, whisk mashed sweet potato and buttermilk together until smooth, then pour into the prepared flour. Using a spatula, mix the wet and dry ingredients together to form a loose, shaggy dough.Turn the dough out onto a floured surface. Form the dough into a loose ball with your hands, then use a rolling pin to roll the dough into a one-inch thick rectangle. Dip a biscuit cutter into flour to prevent sticking, then cut out the biscuits and place on the baking sheet, leaving two inches between them.Place baking sheet in the preheated oven and bake for 16 minutes, until biscuits are golden brown.Unbaked biscuits can be placed on a parchment lined baking sheet and for frozen two hours, then placed in a plastic freezer bag and stored for up to 3 months. Frozen biscuits will need an extra 4-5 minutes of baking time. 
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2024 Thanksgiving Recipes Roundup
Will you be feeding a crowd? A couple? Or something in between? No matter how many or few will be joining your feast, my 2024 Thanksgiving Recipes Roundup is loaded with delicious inspiration!
Prepare For A Scrumptious Holiday – Best Thanksgiving Recipe RoundUp 2024Like a lot of families, ours takes turns hosting holiday gatherings. This year, the baton (or turkey baster?) is being passed to my niece. So, we don’t have to bring a thing but our appetites and a dish to share. (I’ll probably bring my homemade cranberry gelatin mold.)
If it was our turn to host the festivities, I would already be collecting recipes and making menus this week. Because I know that so many of you are doing just that, I thought I’d share a roundup of some of my very favorite Thanksgiving recipes. (You’re welcome!)
Some of these recipes are mine. Some were created by my favorite food bloggers. All of them are tried, true, tested, and oh-so-delicious!
Whether you’re making a feast for a cast of thousands or a cozy dinner for two, you’ll find tons of inspiration for a scrumptious and extra-special Thanksgiving celebration.
Let’s get to it!
2024 Thanksgiving Recipes Roundup – AppetizersTiming can be tricky when preparing and serving a Thanksgiving feast. So it’s always a good idea to have appetizers on hand for hungry guests, just in case the bird takes longer to roast than you thought.
This roasted delicata squash and burrata is my go-to appetizer for holiday gatherings. The sweetness of roasted squash paired with creamy burrata, a drizzle of balsamic reduction, and a sprinkle of pomegranate is a little bite of heaven.
If you’re feeding many mouths, you can’t go wrong with a charcuterie board. Nobody does boards better than food blogger and cookbook author Sandy Coughlin. You’ll find endless inspiration for epic charcuterie boards on her website, including this gorgeous Thanksgiving cheese board.
Image courtesy of Reluctant Entertainer
Gougeres, the classic French cheese puffs, are great for gatherings of any size. They’re super delish, and super easy to make ahead. My recipe includes instructions for freezing the dough, so you can bake them fresh when guests arrive, making as few or as many as you need in the moment.
Turkey is the star of the show at Thanksgiving. Worries about making sure yours is moist and full of flavor (or not!) can make cooks break into a cold sweat. This post from the Pioneer Woman walks you through the process, ensuring that this year’s bird will be the best ever!
Image courtesy of The Pioneer Woman
Not everybody wants or needs to cook a twenty-pound turkey. If your Thanksgiving celebration includes three, two, or just you, take a look at my oven-roasted turkey breast recipe. A savory rub of fresh herbs and garlic makes it juicy and flavorful, for a small-scale Thanksgiving that’s big on flavor.
A really great turkey deserves a really great dressing. Not to brag, but I’m kind of famous for mine. Since I published this recipe back in 2020, I’ve gotten so many emails from readers who write to say it’s the best they’ve ever had. If you’re looking for a moist, flavorful, all-around terrific turkey dressing, look no further.
Okay, true confession time. Though I’m a pretty fair hand in the kitchen, making gravy has never been my forte. And I know I’m not the only one. Expert food blogger Lori Lange, aka Recipe Girl, had the same problem. Or did, until she came across an easy and foolproof recipe for easy gravy you can make ahead. This is the best way to make perfect gravy every time.
Image courtesy of Recipe Girl
2024 Thanksgiving Recipes Roundup – Super Special SidesI know a lot of people who are way more excited about the Thanksgiving side dishes than they are about the turkey. Gotta say, the mixture of fall greens, roasted sweet potatoes, avocados, feta, pepitas, and more in this gorgeous salad from the Love & Lemons blog makes me think they have a point.
Image courtesy of Love and Lemons
Tender crisp green beans in a fabulous bacon sauce with a fried shallot topping. In short, the farthest thing from that gloppy canned mushroom soup mess we all grew up eating. My husband doesn’t normally care for green beans, but he loves this green bean casserole from the Reluctant Entertainer.
Image courtesy of The Reluctant Entertainer
A Thanksgiving table without mashed potatoes would be a little sad, possibly even just wrong. This mashed potato casserole from A Mindful Mom is delicious, creamy, and downright decadent. Being able to make it ahead of time makes me love it even more!
Image courtesy of a Mindful Mom
Speaking of decadent, if you’ve decided to embrace the holiday in all its full-fat fabulousness (after all, it’s only one day) these incredible cheddar biscuits from Sally’s Baking Addiction are well…incredible.
Image courtesy of Sally’s Baking Addiction
Desserts, A Sweet Finish to A Memorable MealThree years ago, I came up with this “fix it and forget it” recipe for Slow Cooker Pumpkin Bread Pudding. It’s been a family favorite ever since. It’s got all the savory sweetness of pumpkin pie but with way less fuss.
Cranberry and apple is a can’t-miss flavor combo, especially during the holidays. The filling for this mouthwatering Cranberry and Apple Tart is tart, sweet, and all around terrific. The rustic crust is flaky, tender, and really easy to make.
Check out my recipe for Poached Pears with Marsala, if you’re trying to eat healthy during the holidays – or even if you’re not. This light, elegant, absolutely delicious dessert tastes as good as it looks and is sure to impress your guests.
November 11, 2024
Homemade Holiday Cranberry Gelatin Mold
Sweet, tart, and refreshing, my recipe for a homemade holiday cranberry gelatin mold is perfect for holiday celebrations and get-togethers. A nostalgic, made-from-scratch dessert or side dish that tastes as good as it looks!
Homemade Holiday Cranberry Gelatin Mold – Modern Take on A 60’s TrendWhen I was growing up, gelatin molds were definitely a thing, as was Jello in general.
I have to say, I was never all that crazy about Jello. Yes, it was sweet, jiggly, and fun to eat, but it didn’t taste all that great. Even as a kid, I could taste the difference between artificial flavors and, well…actual flavors.
However, made-from-scratch gelatin molds with real fruit and fruit juice were a different story. They were tasty, pretty, and kind of special. Sadly, they fell out of fashion somewhere along the way.
I’ve found myself thinking about the old school gelatin molds lately. The fact that my next novel, The Book Club for Troublesome Women, is set in 1963 may have something to do with it. (I am deeply into nostalgic recipes just now.) Whatever the reason, I think gelatin molds are due for a comeback.
Because made from scratch gelatin molds really can be tasty, pretty, and yes – kind of special.
My Holiday Cranberry Gelatin Mold features a beautiful, ruby red layer of homemade, tart-sweet cranberry and orange flavored gelatin, plus a delicious ambrosia-like layer with fruit, nuts, and whipped cream. It’s a wonderful side salad or light dessert for Thanksgiving or Christmas dinner, or to bring to a holiday potluck.
If you haven’t made a gelatin mold in a while – or ever – you might be a little intimidated. But believe me, making this Homemade Holiday Cranberry Gelatin Mold is easier than you might think.
All you need is a little time, plus the right tools and ingredients.
What Do You Need to Make A Homemade Holiday Cranberry Gelatin Mold?
Most of the tools you’ll need are pretty standard – bowls, measuring cups, a pot. But there is one crucial piece of equipment that you might not have on hand – the mold.
It’s been a while since I made a gelatin mold, so I popped on Amazon to look for a decorative mold. Lots of sharp points and small areas can be the kiss of death when you’re trying to get gelatin to unmold. You want a pretty decoration but with gentle curves.
Yes, it’s got some sharper points but they’re at the bottom, and I was able to loosen the edges a little before unmolding. The top part is just gentle curves.
A silicone mold like this can be easier to use because it’s flexible and will pull away from the gelatin more easily. Silicone molds can also be used for most cake baking. This one is oven-safe up to 446 degrees.
But if you’ve already got a 10-cup capacity mold or bundt pan, that should work too.
Making A Holiday Cranberry Gelatin Mold – Layers, Time, And A Trick or TwoDifferent colored layers are part of what makes a gelatin mold so pretty to look at. There’s nothing difficult about the process, but getting those layers requires a couple of steps and a bit of time.
However, the first thing you need to do is prepare the mold.
Spray it lightly with a neutral-flavored cooking spray, then wipe with a paper towel or napkin to remove excess residue or oil. If you don’t have cooking spray, you can put a little oil onto a paper towel and grease the mold very lightly.
Next, you’ll make the gelatin layers, which need to be prepared and chilled separately, starting with the plain gelatin layer.
The first step is to mix cranberry sauce and orange juice until it’s perfectly smooth. A quick mix with an immersion blender or hand mixer will do the trick. After that, you’ll sprinkle the gelatin powder on top of the cranberry/orange mixture. Let it sit and “bloom” for at least a minute before adding the hot water and stirring well to dissolve the gelatin. Pour the gelatin into the mold and place in the refrigerator to chill.
The gelatin for the second layer, made with the whole berry cranberry sauce, will go into a separate bowl to thicken and chill. After three hours, you’ll fold in the whipped topping, fruit, and nuts. Adding those other ingredients to the gelatin after it thickens will keep them from sinking to the bottom.
Next, you’ll gently spoon that ambrosia-like gelatin into the mold, on top of the first layer. You’ll use a spatula to smooth it into an even layer before putting the mold back into the refrigerator.
Leave the mold in for at least another three hours before unmolding. If you’ve got time, you can even leave it to chill overnight.
The more time you give the gelatin to set up, the easier it will be to unmold.
How to Unmold Your Holiday Cranberry GelatinBefore attempting to unmold your gelatin, fill a big bowl or pot with very hot tap water. Lower the mold carefully into the hot water for about five seconds. (Be careful not to let any hot water spill over the rim.) That’ll make it easier for gelatin to release from the mold.
If you’re using a silicone mold, you can gently pull the top edges away from the gelatin to loosen it. Run a knife carefully around the top edge if you’re using a metal mold. You don’t need to go in very deep.
Finally, place a plate or platter on the top of the mold, and quickly turn both the plate and mold over, inverting the mold onto the plate. Carefully lift the mold from the gelatin.
Don’t worry if it doesn’t slide out right away. Just give it a gentle shake to coax the gelatin to release from the mold. If it doesn’t work the first time, don’t panic, and don’t force it. Just give the mold another gentle shake. Remember, gravity is on your side here.
Unless you’re serving it right away, cover the unmolded gelatin with plastic wrap and keep it in the fridge until ready to serve. It’ll keep covered in the refrigerator for three to four days.
Print Homemade Holiday Cranberry Gelatin Mold Author: Marie Bostwick Yield: 10-12 servings [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients 2 15oz cans jellied cranberry sauce1 15oz can whole berry cranberry sauce4 envelopes (4 T) unflavored gelatin powder (Knox brand)2 cups no pulp orange juice (divided)2 cups water (divided)½ cup pecans, roughly chopped1 small can mandarin oranges, drained2 cups whipped topping (Cool Whip) Cook Mode Prevent your screen from going dark Instructions Spray 10 cup mold lightly with cooking spray, wipe any excess or residue off with paper towel.In medium bowl, mix 2 cans jellied cranberry sauce with 1 cup orange juice until very smooth. (Can use an immersion or hand mixer) Sprinkle 3 envelopes gelatin on top, allowing to sit for at least one minute. Heat 2 cups water on stove until just boiling. Pour hot water into cranberry and gelatin, stir for 1-2 minutes until gelatin is dissolved.Pour cranberry gelatin into prepared mold and place in refrigerator.In small bowl, mix 1 can whole cranberry sauce together with half cup orange juice until fairly smooth (the berries will still be whole). Sprinkle one envelope of gelatin on top, allow to sit for at least one minute. Heat remaining half cup orange juice on stove until just boiling. Pour hot juice into bowl and stir for 1-2 minutes, until gelatin is dissolved. Place bowl in refrigerator.After three hours, remove small bowl from refrigerator. Fold pecans, mandarin oranges, and whipped topping into thickened gelatin until ingredients are well distributed and the color of the gelatin cream is evenly pink.Gently spoon gelatin cream into the mold on top of the somewhat firm first layer of gelatin, using a spatula to smooth into an even layer. Put the mold back into the refrigerator to chill for another 3 hours or overnight.Fill a large bowl with hot water. Remove the mold from the refrigerator. Lower it into the bowl of hot water for about 5 seconds to help loosen the gelatin from the side of the mold. Place a plate over the top of the mold, and quickly invert mold onto plate. Lift mold carefully to release the gelatin from the mold.Store gelatin covered in refrigerator until ready to serve. Covered gelatin will keep in fridge for 3 to 4 days. Did you make this recipe? Tag @mariebostwick on Instagram and hashtag it #fiercelymarie
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data.comment || ! data.comment.content ) {return;}const commentForm = document.querySelector( '#commentform' );if ( ! commentForm ) {return;}const commentBox = commentForm.querySelector( '[name=comment]' );if ( ! commentBox || commentBox.value ) {return;}// Add comment details for editing.commentBox.innerHTML = data.comment.content;if ( data.comment.name ) {commentForm.querySelector( '[name=author]' ).value = data.comment.name;commentForm.querySelector( '[name=email]' ).value = data.comment.email;}},maybeResetTooltip( recipeCardElement, data, rating ) {if ( this.savingRating === rating ) {this.resetTooltip( recipeCardElement, data );}},resetTooltip( recipeCardElement, data ) {window.TastyRecipes.staticTooltip.destroy();this.savingRating = false;// Reset the default rating.const cardRatingContainer = recipeCardElement.querySelector( '.tasty-recipes-ratings-buttons' );if ( cardRatingContainer ) {this.defaultRating = ( data && data.average ) ? data.average.toFixed(1) : cardRatingContainer.dataset.trDefaultRating;cardRatingContainer.dataset.trDefaultRating = this.defaultRating;this.resetSelectedStar( cardRatingContainer, data );}},resetSelectedStar( cardRatingContainer ) {const selectedRatingElement = cardRatingContainer.querySelector( '[data-rating="' + Math.ceil( this.defaultRating ) + '"]' );if ( selectedRatingElement ) {selectedRatingElement.querySelector( '[data-tr-clip]' ).dataset.trClip = this.currentRatingPercentage;selectedRatingElement.parentNode.dataset.trChecked = 1;}const previousSelectedElement= cardRatingContainer.querySelector( '[data-tr-checked]' );if ( previousSelectedElement ) {const currentSelectedRating = previousSelectedElement.querySelector('[data-rating]');if ( currentSelectedRating !== selectedRatingElement ) {delete previousSelectedElement.dataset.trChecked;}}},backwardCompFormRatingPosition() {const ratingsButtons = document.querySelector( '#respond .tasty-recipes-ratings-buttons, #tasty-recipes-comment-rating .tasty-recipes-ratings-buttons' );if ( ! 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Make Ahead Chewy Molasses Cookies
With warming spices and rich, caramel sweetness, these Chewy, Make Ahead Molasses Cookies are a family favorite. The make ahead cookie dough is a lifesaver for busy bakers – especially during the holidays!
Make Ahead Chewy Molasses Cookies – More Flavor, Less StressNot so long ago, if someone asked somebody else how they were, the standard response was, “Fine.”
Today, the answer to that same question is usually, “Busy!”
Busyness is just a fact of life these days. That’s not all bad. I like the feeling that comes with doing what needs to be done and crossing things off my list.
But something I have learned over the years is that being busy can cross the line to being stressed pretty easily. Planning ahead is the best way to keep on the right side of that line.
Last month, I knew that I’d need to spend a few days visiting bookstores to deliver advanced copies of my next novel, The Book Club for Troublesome Women. I also knew that I wanted to bring some cookies along with the books. (Insider tip for debut authors – booksellers love baked goods!)
But I didn’t know when copies would arrive, or what my schedule would look like once they did. So, there was no way to know how many stores I could visit on any particular day, or how many cookies I might need to bake.
My solution was to make and freeze the dough ahead of time. That way, I could quickly bake as many fresh cookies as I needed when the time came.
And that’s just what I did.
Those chewy, delicious molasses cookies were a big hit with booksellers. Making them ahead of time made a potentially busy time a lot less stressful for me.
Having some ready-to-bake treats on hand is never a bad idea. And with crazy busy holidays around the corner, there’s no better time to mix a batch of these spicy, chewy, utterly delicious make ahead molasses cookies!
Chewy Make Ahead Molasses Cookies – Great For Holidays Or Any DayMolasses cookies have always been one of my favorites. They’re a fan favorite all year round, but they’re especially nice during the holidays.
With plenty of warming spices like cinnamon, ginger, and allspice, they taste a bit like gingerbread but with a soft and chewy texture. The molasses adds sweetness and depth, giving these yummy cookies a rich, almost caramelly flavor.
In addition to being super delicious, these chewy molasses cookies are super easy to make – and to make ahead!
If you’ve made drop cookies such as chocolate chip, peanut butter, or oatmeal in the past, the process will be familiar.
All you’ll need to do is mix the dry ingredients in a separate bowl and them aside. Then you’ll cream the butter and sugars together with a stand mixer or handheld mixer before adding the wet ingredients. After that, you’ll incorporate the dry ingredients into the mixing bowl in batches, creating a thick and fairly stiff dough.
Simple and probably familiar, yes?
But the extra step that happens next is a little different, and the thing that makes these delicious, chewy make ahead molasses cookies perfect for busy bakers.
Chewy Make Ahead Molasses Cookies – Chilling, Storing, And BakingMost drop cookies go right from the mixing bowl to the oven. Molasses cookies need to be chilled for at least a couple of hours before baking. Otherwise, they spread too much.
That extra chilling time can be an issue if you’re in a hurry, but it’s perfect if you’re looking for a good cookie to make ahead of time.
Because all you need to do is extend that chilling time in the fridge from a few hours to a few days. If you decide to freeze the dough, it will keep up to three months.
If you want to make the cookies within a week, simply wrap them tightly in plastic wrap and store them in the refrigerator until you’re ready to bake. I like to divide my dough into 12-ounce portions, which will make about a dozen cookies. Then I shape them into discs before wrapping them.
If I’m freezing the dough, I place the wrapped discs in a plastic zipper bag. That helps protect the dough from freezer burn. When you’re ready to bake, just leave the dough to thaw on the counter for about thirty minutes before handling.
Before baking, you’ll roll the dough into balls with your hands and then roll them in sugar. I actually use a kitchen scale to make sure my cookies weigh about an ounce and are uniform in size. However, a cookie scoop, tablespoon, or just eyeballing it works too.
The baked molasses cookies will stay fresh for 3-4 days if stored in an airtight container.
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Make Ahead Chewy Molasses Cookies Author: Marie Bostwick Yield: Makes approximately 40 cookies [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients 3 cups flour3 tsp baking soda2 tsp ground ginger2 tsp ground cinnamon1 tsp ground allspice (can sub ½ tsp cloves)1 tsp salt1 cup butter, softened2/3 cup granulated sugar (plus extra for rolling)2/3 cup brown sugar1/3 cup unsulphured molasses2 eggs1 tsp vanilla extract Cook Mode Prevent your screen from going dark Instructions If baking that day, preheat oven to 350 degrees and spray baking sheet lightly with cooking spray or line with parchment. If making dough ahead of time, skip this step until ready to bake.Place flour, baking soda, ginger, cinnamon, allspice, and salt in a medium-sized bowl. Stir to distribute evenly and set aside.Place soften butter in bowl of stand mixer (can also use large bowl with hand mixer) and beat at medium high speed with white and brown sugars for 2-3 minutes, until smooth and fluffy. Add molasses, eggs, and vanilla to the bowl, beating until smooth.Add the dry ingredients to the wet ingredients in three batches, beating until smooth after each addition.If baking cookies that day, cover the mixing bowl with plastic wrap and chill in the refrigerator for 2 to 4 hours, before moving on to steps 6 & 7. If making ahead, divide dough into three portions and flatten into disc and wrap tightly with plastic wrap. Wrapped dough will keep in the refrigerator for up to a week, or placed into plastic zipper bags and stored in the freezer for up to three months. (Frozen dough should thaw 30 minutes.)Roll cookie dough into one-ounce balls (about the size of a walnut), then roll in granulated sugar.Place balls onto a prepared baking sheet, leaving space between, and bake in preheated oven for 10-12 minutes. Remove cookies from oven and allow them to cool. Did you make this recipe? Tag @mariebostwick on Instagram and hashtag it #fiercelymarie
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Healthy and Nourishing Chicken Coconut Curry Soup
This healthy and nourishing Chicken Coconut Curry Soup is packed with good-for-you ingredients! Lower in salt and calories but bursting with flavor, this delicious soup is a great option for a healthy lunch or dinner.
It’s Time for A Healthy and Nourishing Chicken Coconut Curry SoupAfter returning home from a recent trip, I zipped to the grocery store to replenish our empty refrigerator. Knowing that I wouldn’t have time to do much cooking for a couple of days, I bought some chicken coconut curry soup from the market’s hot bar.
My husband and I thought it was really tasty, so I decided to try making it myself at home. A quick peruse of online recipes gave me plenty of options. However, a lot of those recipes contained way more calories than I wanted to spend on a cup of soup.
And so, I set out to make my own version, a Healthy and Nourishing Chicken Coconut Curry soup that skimps on calories but not on healthy ingredients or flavor.
This soup was my lunch pretty much every day last week. I liked it so much that I’m planning on making it again this week. It’s that good!
Ingredients and Subs for Your Healthy and Nourishing Chicken Coconut Curry Soup
Plenty of healthy ingredients, plus spices and aromatics to kick the flavor is key for making a Healthy and Nourishing soup without sacrificing on taste. But let’s dig a little deeper.
Protein OptionsLean chicken breast is my go-to protein for light and healthy soups, and that’s what I used. But you could also substitute chicken thighs, tofu, or shrimp. Even firm fleshed fish such as salmon, cod, or halibut could be good here, just remember to add it at the very end and simmer until just cooked.
If you’d like to make this a vegetarian soup, go with the tofu and replace the chicken broth with vegetarian vegetable broth.
VegetablesWhat really makes this soup is the amount and variety of vegetables. I used lots of onion, carrots, celery, and bell pepper, plus a whole bunch of cilantro. Increasing the veggies not only ups the nutrition in this lighter chicken coconut curry soup, but it also makes the dish very filling and satisfying.
If there’s something on my list you don’t care for, just substitute for an equal amount of a vegetable you do like. Green beans, bok choy, water chestnuts, or mushrooms could work well here. And if you don’t like cilantro, try using about a cup of well-chopped basil.
Make sure to dice or chop the veggies into very small pieces, and cut the carrots into small matchsticks. This takes a little extra time but ensures you’ll get a variety of veggies in every bite.
Spices and aromatics are important for any soup. I leaned into Thai flavors by frying slices of garlic and stem ginger in the olive oil I would later use to cook the veggies.
Naturally, curry plays a big role in this soup. But the choices of spice blends and heat are almost endless, so the curry you use is a matter of personal taste.
I started with one tablespoon of Thai-style red curry paste, then gave it a taste. The heat level was just right – I wouldn’t have wanted it any spicier. However, I wanted more curry flavor. And so, rather than more of the spicy paste, I added mild ground curry powder.
That did the trick for me, but your palate may be different. Whatever curry you use, I recommend starting with a little, and then tasting to see if you want to add something more or different.
Sodium is an issue for me, so I used Coconut Secret coconut aminos for my soup. It gives a nice savory, umami with a minimal amount of sodium. However, you can substitute soy sauce for the coconut aminos. Finishing the soup bit a little rice vinegar enhances the flavor and brings in a subtle hint of acidity.
Coconut Milk
Using a modest amount of light coconut milk gives this soup a wonderful flavor a richness without adding tons of calories and fat. I actually like it better than full-fat coconut milk. The Healthy and Nourishing version keeps the other flavors from being buried under an avalanche of coconut.
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Healthy and Nourishing Chicken Coconut Curry Soup Author: Marie Bostwick Yield: Makes 8 cups [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients 1 large garlic clove, peeled and sliced1 inch stem ginger, peeled and sliced2 T olive oil12 oz chicken breast, cut into small, bite-sized pieces½ onion, small diced fine2 large carrots, sliced into matchsticks4 stalks celery, thinly sliced1 red bell pepper, small diced1 small bunch cilantro, chopped4 cups chicken broth1 can fat free coconut milk1 T Thai Red curry paste plus 1 T mild curry powder (See post for thoughts about spice levels)2 T coconut aminos (or 1 T soy sauce)1 T rice vinegar Cook Mode Prevent your screen from going dark Instructions Heat olive oil over medium-high heat in a heavy bottomed pot. Add sliced garlic and stem ginger to oil, fry until the garlic begins to turn brown. Remove garlic and ginger from oil with slotted spoon.Sprinkle the diced chicken lightly with salt and pepper. Add onion and seasoned chicken to the pot. Cook and stir until onion is translucent and the chicken pieces are cooked on all sides.Add the all the remaining vegetables to the pot, as well as the broth, light coconut milk, curry paste and powder, coconut aminos and rice vinegar. Turn up the heat to bring the liquid to a boil, then turn it down again and let the soup simmer for 10-15 minutes.Taste and adjust seasons if necessary before serving. Did you make this recipe? Tag @mariebostwick on Instagram and hashtag it #fiercelymarie
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Marie’s Fall Reading List 2024
When mornings are frosty and the leaves turn, there’s nothing as cozy as curling up in your favorite chair with a deliciously engaging novel. Read on to explore my Fall Reading List 2024.
My Fall Reading List 2024: So Many Books, So Little TimeOne of my long-running fantasies is to have unlimited time for reading. I’m sure a lot of bibliophiles out there share my dream.
However, living in the real world means making choices about how to spend my time. Figuring out which books to read in the time I have can be a challenge. There are just so many to choose from, especially this year. The fall 2024 crop of books seems especially plentiful and tempting.
While I certainly haven’t had time to crack open all the season’s new novels, getting a chance to read early copies of upcoming releases is one of the perks of my job. That means I’ve had a chance to read quite a number of fall books well before publication.
And since recommendations from other readers is my primary method for deciding what to read next, I thought I’d share some of what’s on my fall reading list 2024.
Oh, how I loved this book! Not only is it one of my favorite books of the fall, it’s one of my favorite books for all of 2024. Told in a fun, fast-paced, cinematic style, this 1958 story of two rival starlets who must join forces when a dead body appears on the set is a mystery, an international caper, and a buddy book rolled into one delightful, page-turning package. This is the best brand of escapist fiction, penned by a duo of incredibly skillful writers. I just adored it!
Summer, 1958. Vivienne Rhodes thinks she’s finally landed her break playing Helen of Troy in Apex Pictures’ big-budget epic, A Thousand Ships, an anticipated blockbuster meant to resurrect the failing studio. Naturally, she’s devastated when she arrives on the remote Italian island of Tavalli and finds herself cast as the secondary character, Cassandra—while her nemesis, the fiancé-stealing Lottie Lawrence, America’s supposed “sweetheart,” is playing the lead role instead.
The tension on set, though, turns deadly when the ladies discover that members of the crew are using the production as a front for something decidedly illegal—and that they are willing to kill to keep their dealings under wraps. When the two women find themselves on the run and holding key evidence, Vivienne and Lottie frantically agree to work together to deliver the proof to Interpol, hoping to protect both their lives and their careers.
Staying one step ahead of corrupt cops and looming mobsters, the archrivals flee across the seas. Their journey leads them into Monaco’s casinos, Grace Kelly’s palace, on a road trip through the Alps—even onto another film set, before a final showdown back on Tavalli, where the lives of the entire cast and crew hang in the balance. Vivienne and Lottie finally have the chance to be real heroines—to save the day, the film, maybe even each other—but only if they can first figure out how to share the spotlight.
If you’re in need of a good laugh (and who isn’t these days), this is the perfect book for you. The main character, Jodi, is a hilarious nearly seventy-year-old podiatrist whose sharp-witted observations and inner monologues had me laughing out loud. But beyond the humor, it was refreshing to read a book whose central character is a woman of a certain age. And as a grandmother myself, the journey Jodi takes find her own path, weighing the pull of family against all she still wants to achieve, definitely struck a chord.
For Jodi Wexler, a Florida doctor with a flourishing practice, only one thing’s missing: the chance to spend more time getting to know her eight-year-old granddaughter, Macallan.
When Jodi’s restauranteur daughter asks her to watch Macallan in the Berkshires while she takes care of some business out of town, Jodi can’t say yes fast enough. Neither Jodi’s podiatric patients nor her just-fired, suddenly retired husband can keep her away. But when Jodi arrives, she discovers she’s not the only grandma at Lisa’s house. Lisa’s mother-in-law, Di—a hard-nosed real estate agent—has moved into the house. What’s more, there’s Grannie Annie, the twenty-seven-year-old girlfriend of Lisa’s oddball father-in-law. They’re not the only surprises. Lisa’s marriage is faltering even as her new restaurant is taking off.
As the competition for Macallan’s attention among the three “grandmas” increases, Lisa drops a bomb about her life that changes everything. Under pressure, and determined to help her daughter, Jodi must choose her next step. Her decision surprises everyone—Jodi, most of all.
Though the flood of WW2 novels has slowed to a trickle recently, a few terrific books set in that era are still being released. This is one of them. The book opens with a dramatic and pivotal scene from the past of the main character, Emma, and got me immediately invested in her story. The problems she faces as a single mom, the community that forms around her, and the mystery of the disappearing books kept me there. For an avid reader like me, the fact that this is a book about books was icing on the cake.
In Nottingham, England, widow Emma Taylor finds herself in desperate need of a job. She and her beloved daughter Olivia have always managed just fine on their own, but with the legal restrictions prohibiting widows with children from most employment opportunities, she’s left with only one option: persuading the manageress at Boots’ Booklover’s Library to take a chance on her with a job.
When the threat of war in England becomes a reality, Olivia must be evacuated to the countryside. In the wake of being separated from her daughter, Emma seeks solace in the unlikely friendships she forms with her neighbors and coworkers, and a renewed sense of purpose through the recommendations she provides to the library’s quirky regulars. But the job doesn’t come without its difficulties. Books are mysteriously misshelved and disappearing and the work at the lending library forces her to confront the memories of her late father and the bookstore they once owned together before a terrible accident.
As the Blitz intensifies in Nottingham and Emma fights to reunite with her daughter, she must learn to depend on her community and the power of literature more than ever to find hope in the darkest of times.
Lovers of Southern literary will adore Kimberly Brock’s latest. The writing is lyrical and lovely, and the Cumberland Island setting is so vivid that I could practically see myself walking alongside the characters, eavesdropping on their conversations. A fateful night in 1932, a once-in-a-century storm, and a legend that might turn out true is the backdrop for a riveting dual timeline tale with twists and turns that kept me guessing, and turning pages. This is a story to savor, and to get deliciously swept up in, and a perfect fit for my Fall Reading List 2024.
1932. Cumberland Island off the coast of Southern Georgia is a strange place to encounter the opulence of the Gilded Age, but the last vestiges of the famed philanthropic Carnegie family still take up brief seasonal residence in their grand mansions there. This year’s party at Plum Orchard is a lively group: young men from some of America’s finest families who come to experience the area’s hunting beside a local guide, a beautiful debutante expecting to be engaged by the week’s end, and a promising female artist who believes she has meaningful ties to her wealthy hosts. But when temptations arise and passions flare, an evening of revelry and storytelling goes horribly awry. Lives are both lost and ruined.
1959. Reclusive painter Cleo Woodbine has lived alone for decades on Kingdom Come, a tiny strip of land once occupied by the servants for the great houses on nearby Cumberland. When she is visited by the man who saved her life nearly thirty years earlier, a tempest is unleashed as the stories of the past gather and begin to regain their strength. Frances Flood is a folklorist come to Cumberland Island seeking the source of a legend—and also information about her mother, who was among the guests at a long-ago hunting party. Audrey Howell, briefly a newlywed and now newly widowed, is running a local inn. When she develops an eerie double exposure photograph, some believe she’s raised a ghost—someone who hasn’t been seen since that fateful night in 1932.
Southern mythology and personal reckoning collide in this sweeping story inspired by the little-known history of Cumberland Island when a once-in-a-century storm threatens the natural landscape. Two timelines and the perspectives of three women intersect where a folktale meets the truth to reveal what Cumberland Island has hidden all along.
October 13, 2024
Scratch Slow Cooker Baked Beans: A Holiday Potluck Recipe
When days turn cool, my hearty and satisfying Slow Cooker Baked Beans from Scratch hit the spot – whether for dinner, a potluck, or party. Tender beans cooked for hours with smokey bacon, onions, and peppers in a savory sauce of tomato, molasses, and mustard. SO good! And so easy!
Slow Cooker Baked Beans From Scratch – Recreating A Family RecipeOne of the highlights of my childhood was my godparent’s annual greens gathering party.
Every November, a dozen families would arrive at my godparent’s Oregon home in pickups and Jeeps. They’d drive into the mountains to cut Christmas trees and holiday greenery, then reconvene at the house for the mother of all potlucks.
The party lasted all day. People brought so much great food you could barely see the table. I remember mountains of meatballs, whole baked hams, and endless salads and sides. For dessert, there were cakes, pies, cookies, and Murphy McFarland’s justifiably famous tarts.
But the dish I looked forward to most was my godmother’s baked beans. They were fantastic!
Smokey, rich, and just slightly sweet. Those tender, cooked-for-house beans tasted like home, family, and love.
My godmother passed away before I was old enough to be really interested in cooking, so I never asked for the recipe. But when the holidays approach, I always start thinking about that party and Gale’s phenomenal baked beans.
This year was just the same. So I went into the kitchen to see if I could replicate the recipe.
I’m not sure that my Slow Cooker Baked Beans from Scratch taste exactly the same as my godmother’s, but they’re pretty darned close.
Which means they’re really, really good.
When I was a kid, slow cookers were more about convenience than taste. Fix it and forget it recipes made life easier for working women. But those 70’s era crock pot meals tasted like food from a middle school cafeteria and left under warmers for way too long.
My godmother’s baked beans were made from scratch, with dry beans that had been soaked, then simmered for hours and hours on the stove. I’m sure that was part of why they tasted so great.
I just don’t have that kind of time. Fortunately, home chefs have learned a lot about slow cooking since I was a kid.
Pre-cooking some ingredients before putting them in the crock and kicking the flavors up a few notches makes slow cooker baked beans from scratch that are just as delicious as my godmother’s. And much easier to make.
Baked beans from scratch are great to serve at big gatherings, pot lucks, or holiday parties. The recipe makes enough to feed a crowd! But if don’t worry if you’re not feeding a crowd. After cooking and cooling, you can store them in the freezer in a plastic freezer bag for three to six months.
Slow Cooker Baked Beans From Scratch – Let’s Talk BeansOnce the ingredients go into the crock, you can walk away and let the slow cooker do its magic. But preparing the ingredients, starting with the beans, does take some time. So be sure to plan accordingly.
My recipe for Slow Cooker Baked Beans from scratch calls for dried navy beans. If you’ve used dried beans before, you probably know all about how to soak them before cooking and have your own favorite method for doing so.
If you’ve never used dried beans before, you might be wondering why you should bother.
To start with, dried beans are much more affordable than canned. I also think the taste and texture are better than canned. Those are the two biggies in my book, but there are other reasons too. This article from Huff Post goes into more detail.
Using dried beans in your recipes isn’t difficult, but you do have to soak them before cooking.
Some people simply rinse and sort the beans, cover them with about three inches of water, and leave them to sit for 10-12 hours or overnight.
Others use the quick boil and soak method. Again, you’ll cover the beans with three inches of water in a pot, bring them to a full boil for a minute, and then let them soak for an hour.
My preferred method is to cover the beans in brine with water, three tablespoons of kosher salt, and two teaspoons of baking soda, and let them then soak overnight. Even older beans will cook up tender with this method. Also, the baking soda makes the beans less gassy. (Be sure to drain and rinse the beans to remove the salt before cooking.)
But, hey! You do you! Soak your beans in any way that works for you.
How To Make Slow Cooker Baked Beans From Scratch
Once the beans are ready, the rest of this recipe is easy. However, you will need to do a little precooking before you can toss everything in the slow cooker.
Bacon is part of what gives these baked beans such a rich, delicious, slightly smokey flavor. But the bacon does need to be cooked beforehand.
Slice the bacon crossways into ½-inch wide lardons, and cook them over medium-high heat. You’re not going to cook it for long, just until the bacon starts to look translucent and release some grease.
Then you’ll add the chopped onion and green pepper to the pan. Cook the veggies in the bacon grease for three to five minutes, until the onion is softened and translucent.
After that, all you’ll do is put the beans, bacon, vegetables, and other ingredients in the slow cooker, give them a stir, and the slow cooker do the rest.
The smell is going to be amazing! And in a few hours, you’ll have a huge pot of delicious, made-from-scratch baked beans that taste like home, family, and – most importantly – love.
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Slow Cooker Baked Beans from Scratch: A Potluck Recipe Author: Marie Bostwick Yield: 12-18 servings [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients 1 lb dry navy beans, pre-soaked (see post for methods)1 medium yellow onion, roughly chopped1 green pepper, seeded and roughly chopped8 oz thick cut bacon, sliced lengthwise into half-inch piece3 T molasses3 T brown sugar2 T yellow mustard2 cups tomato sauce1 T tomato paste1 cup water1 tsp Kosher salt½ tsp ground pepper Cook Mode Prevent your screen from going dark Instructions Pre-soak the beans according to your preferred method (see post for suggestions). Some methods require overnight soaking, so plan accordingly.Cook the bacon in a heavy bottomed skillet over medium-high heat until it begins to soften and let off some grease. Add the onions and peppers to the skillet. Cook, stirring frequently, for 3-5 minutes, until the onion is soft and translucent.Place the drained beans, bacon, cooked vegetables, and remaining ingredients in the slow cooker. Stir to combine. Cook on low setting for 6-8 hours.Extra baked beans can be cooled completely and stored in a plastic zipper container in the freezer for three to six months. Did you make this recipe? Tag @mariebostwick on Instagram and hashtag it #fiercelymarie
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Pumpkin Morning Glory Muffins: A Fall Pastry
Get your day off to a great start with my Pumpkin Morning Glory Muffins! Pumpkin, carrot, apple, nuts, coconut, dried cherries, and fragrant spices. The flavors of fall in a muffin that’s just sweet enough.
Pumpkin Morning Glory Muffins – A Glorious Way To Start A Glorious DayIt’s no secret that muffins are one of my favorite things to bake.
After all, this is the blog that first introduced the world to Miracle Muffins.
That was over four years ago but thousands of people still come to check them out every month. The Pineapple Orange Muffins I shared more a few months ago aren’t quite as famous, but they’re really good too.
But I don’t just love to bake muffins. I love to eat them too. One of my favorites is a bakery and coffee house classic – morning glory muffins.
They’re loaded with all kinds of goodies, including carrots, coconut, apples, and walnuts or pecans. And because so many of the ingredients have a touch of sweetness, morning glory muffins don’t use much sugar compared to other varieties.
So not only are they delicious and just sweet enough, they’re filling enough for breakfast on the go. Give me a morning glory muffin and a latte and I’m good to go until lunch.
Another of my favorite muffins – especially in the fall – is pumpkin. I normally bake them a few times in the autumn and often make extra to keep in the freezer for breakfasts and snacks.
Last week, I was getting ready to do exactly that when I had an idea. Why not combine two of my favorite kinds of muffins to make an even better variety?
The result was these Pumpkin Morning Glory Muffins.
They’re really, really good. And a truly glorious way to start your day.
How To Make Pumpkin Morning Glory MuffinsOne of the reasons I like baking muffins is that they’re practically foolproof. Even someone with minimal baking experience should have no trouble making them.
It’s the same story for these Pumpkin Morning Glory Muffins.
You’ll start by mixing the dry ingredients together in a big bowl. As you’ll see in the instructions, I actually mix the dry ingredients in three stages. That’s just to make sure that they all get distributed evenly.
Then you’ll whisk the wet ingredients together in a separate bowl before pouring them into the dry. After mixing up the batter, you’ll fill the muffin tins and bake in a preheated oven for around twenty minutes.
That’s it!
Like I said, pumpkin morning glory muffins are all but fool proof. But I do have a couple of tips to help guarantee success.
Pumpkin Morning Glory Muffins – Tips And Subs
The recipe calls for shredded apple. If the apple shreds end up being very juicy, squeeze a little of the liquid out before adding it to the batter. The apple doesn’t need to be bone dry, just not wringing wet.
Coconut is a favorite of mine. If you don’t share that opinion, feel free to replace it with an equal amount of shredded apple.
Make sure that you blend the pumpkin and eggs together before adding in the melted butter. That way, should your butter be a little warmer than you realized, you won’t accidentally end up with scrambled eggs.
This recipe makes a generous amount of batter. It’s enough for 12 super-sized muffins or 18 large muffins. If that seems like too much, don’t worry! Pumpkin morning glory muffins can be stored in the freezer for up to 3 months. I like to make extra just for that purpose.
To freeze, make sure the muffins are completely cool, then wrap invidiually in plastic wrap and store them inside a plastic zipper bag. Allow frozen muffins to thaw on the counter before eating, or just heat them up in the microwave.
Bursting with the best flavors of fall and just sweet enough – pumpkin morning glory muffins are terrific for a quick breakfast, mid-morning treat, or evening snack. Though you can certainly enjoy them warm from the oven, I think the flavor is better once they cool. But, warm or cold, they’re still terrific!
Bake a batch this week!
Print Pumpkin Morning Glory Muffins Author: Marie Bostwick Yield: 12-18 large muffins [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients 1.75 cups flour1 tsp baking soda1 T pumpkin pie spice2 tsp cinnamon½ tsp salt½ cup white sugar½ cup brown sugar2 cups shredded carrot1 cup shredded apple (if apple is very juicy, squeeze out some of the liquid)½ cup chopped walnuts (can sub pecans)½ cup shredded sweetened coconut½ cup dried cherries (can sub raisins or cranberries)1 15 oz pumpkin puree (just pumpkin, not pumpkin pie filling)2 large eggs1 tsp vanilla½ cup butter, melted Cook Mode Prevent your screen from going dark Instructions Preheat oven to 375 degrees. Spray a muffin tin or line with cupcake papers.In large mixing bowl, stir together flour, baking soda, pumpkin pie spice, cinnamon, and salt. Add brown and white sugar and stir again. Add carrot, apple, walnuts, coconut, and dried cherries. Stir thoroughly to evenly distribute ingredients. Set aside.In a smaller bowl, whisk pumpkin, eggs, and vanilla together. Pour melted butter into pumpkin mixture and whisk thoroughly until smooth and well combined.Pour wet ingredients into the dry ingredients. Use a rubber spatula to mix until ingredients are just combined. Do not overmix.Fill the muffin tins with the batter (about ¾ full if you want to make 18 large muffins, completely full if you want 12 extra-large muffins).Place the tin in the middle rack of the of the preheated oven. Bake for 21-24 minutes (depending on how full you filled the tins), or until a toothpick inserted the middle of the muffin comes out clean.Remove tin from oven and muffins from tin. Muffins will stay fresh in an airtight container for up to 3 days. Muffins thoroughly cooled and wrapped with plastic wrap can be stored in the freezer for up to 3 months. Did you make this recipe? Tag @mariebostwick on Instagram and hashtag it #fiercelymarie
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ratingsButtons ) {return;}const ratingsButtonsStyles = window.getComputedStyle(ratingsButtons);if ( ! ratingsButtonsStyles.display.includes( 'flex' ) ) {ratingsButtons.style.direction = 'rtl';}if ( typeof tastyRecipesRating !== 'undefined' ) {// Select the rating that was previously selected in admin.ratingsButtons.querySelector( '.tasty-recipes-rating[value="' + tastyRecipesRating + '"]' ).checked = true;}const ratingSpans = ratingsButtons.querySelectorAll( '.tasty-recipes-rating' );for (const ratingSpan of ratingSpans) {ratingSpan.addEventListener( 'click', event => {if ( ratingSpan === event.target ) {return;}ratingSpan.previousElementSibling.click();} );}}};(function(callback) {if (document.readyState !== "loading") {callback();} else {window.addEventListener( 'load', callback );}})(() => {window.TastyRecipes.ratings.init( window.trCommon ? window.trCommon.minRating : 4 );});September 29, 2024
Acorn Squash with Sausage and Corn Stuffing: Fall Recipes
Sweet, tender baked squash with a savory sausage, corn, apple, and herb filling. Acorn Squash with Sausage and Corn Stuffing is a satisfying one-dish dinner bursting with the best flavors of fall.
Remembering A Childhood Favorite – Acorn Squash With Sausage And Corn StuffingMost people have memories of a favorite childhood dish or two. My mom’s corn and sausage casserole is one of mine. Basically, it was a sort of meatloaf made with bulk sausage and canned corn and topped with copious amounts of ketchup.
It might not sound very good but it was. And by that, I mean that it tasted good. Whether it was good for us was a different issue.
Though I no longer eat giant portions of sausage, I remember Mom’s casserole fondly and with a certain nostalgia. It was a heavy, hearty dish that she reserved for fall and winter meals. When mornings get crisp and fall mums show up at the garden center, I always find myself thinking about it. This year too.
While standing by the kitchen window last week, watching a shower of golden yellow leaves dance in the wind before drifting down to the lawn, I found myself remembering Mom’s casserole.
Wouldn’t it be nice if I could create a lighter and healthier version of that hearty, satisfying fall dish?
When I spotted a huge pile of locally grown acorn squash at the market later that day, I realized I could.
Let me be clear, I don’t believe in “good” or “bad” foods. However, once your metabolism slows down and you add a cardiologist to your list of doctors, eating lots of sausage is probably not a great idea.
But that doesn’t mean you have to banish it entirely.
Using a modest amount of sausage, upping the ratio of corn, and adding chopped apple, onion, and herbs gave me all the savory flavor of my mom’s old recipe. In fact, it might even taste a little better than her version. (Don’t tell Mom.)
The sausage has so much flavor that you really don’t need much of it. And those nice, tart chunks of apple, sweet onion, and bits of fresh rosemary add a lot. Stuffing the whole mixture into a baked acorn squash boat is the icing on a yummy cake.
A spoonful of sweet and tender baked squash along with some of savory sausage stuffing is a little bite of heaven.
The fact that acorn squash with sausage and corn stuffing is a one-dish dinner and super easy to prepare makes it even better.
Mix-Ins and SubstitutionsI’ve used bread as a binder but you can replace it with rice for a gluten free version. The sweet tart taste of a Granny Smith apple is terrific with the sausage and fresh herbs, and definitely my first choice. But you can use another apple variety if you’d like.
Fresh corn sliced from the cob is my preference, but canned or frozen corn can be substituted. I used a tomato paste in my recipe. However, if you’d rather use ketchup, that’ll work just fine.
My husband doesn’t care for spicy foods, so I used sweet sausage. If you like spicier dishes, feel free to use a hot variety of ground sausage. Rosemary is a perennial favorite in my kitchen, but fresh thyme or sage would also be a good choice.
As you can see, there’s plenty of room for interpretation here. Don’t be afraid to change things up to suit your family’s tastes.
How to Make Stuffed Acorn SquashAs I said, my mom’s recipe was basically like a meatloaf. So is the sausage stuffing that fills the middle of the baked acorn squash boats.
It’s important that you cook the onion on the stovetop before you add stuffing mixture. If you don’t the onion will be a little to firm and taste a bit sharp. Once you’ve done that, you really just moosh all the stuffing ingredients together in a bowl before stuffing it into the hollowed out squash.
My preferred method of mooshing (yep, that’s an industry term) is to mix everything with my hands. You can use a spoon if you prefer, but using your hands is quicker. It also makes it easier to ensure that the ingredients are evenly distributed.
Of course, you need to prep the squash before filling. Acorn squash are large and the uncooked flesh is very firm flesh. Use a big, well-sharpened chef’s knife to cut the squash in half lengthwise.
Next, you’ll scoop out the seeds and any stringy membranes. Rub the yellow orange interior flesh with a little olive oil, then sprinkle with a bit of salt and pepper.
This recipe makes a generous amount of stuffing. Once the indentation in the squash is full, heap on the remaining sausage stuffing, pressing it into a dome shape.
Even in a fairly hot oven, acorn squash takes a long time to bake thoroughly. To keep the stuffing from burning on top, you may want to tent it with some foil halfway through baking. (I forgot to do this but I won’t next time. However, it still tasted great.)
My husband had never tasted my mom’s sausage casserole, but boy did he love the stuffed acorn squash that it inspired! He went on and on about how good it was, and I have to agree.
This updated version of a recipe inspired by a beloved fall comfort food is a new favorite in our family. I bet your family will like it just as much as we did.
Give it a try soon!
Print
Acorn Squash with Sausage and Corn Stuffing: Fall Recipes Author: Marie Bostwick Yield: 2 servings [image error] Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients 1 acorn squash, cut lengthwise with any seeds and strings removed½ medium yellow onion, roughly chopped½ lb sweet Italian bulk sausage (can sub hot sausage)3/4 cup fresh corn kernels (can sub canned or frozen)1 cup dry bread cubes, about ½ inch cubes (sub rice for a gluten free version)2 T tomato paste mixed with 1 T water (can sub 3 T ketchup)½ Granny Smith apple, chopped1.5 tsp minced rosemary (can sub thyme or sage)Olive oilKosher saltPepperParsley for garnish – optional Cook Mode Prevent your screen from going dark Instructions Preheat oven to 400 degreesRub the yellow orange flesh of the cut and seeded squash with a little olive oil. Sprinkle lightly with Kosher salt and fresh ground pepper. Set aside.Cook the chopped onion on the stovetop in about 2 tsp of olive oil for about 4 to 5 minutes, until it is soft and translucent.Place the cooked onion, bulk sausage, corn kernels, bread cubes, tomato paste, water, chopped apple, rosemary, ½ tsp kosher salt, and ¼ tsp fresh ground pepper in a medium sized mixing bowl. Mix all the ingredients together using your hands or a spoon, making sure they are well combined and evenly distributed.Place the prepared squash halves in a casserole dish or rimmed baking pan. Stuff the center of each squash with half of the sausage and corn mixture, pressing it into a dome shape.Put the stuffed squash into the preheated oven a middle rack and cook for 50 to 60 minutes, until the flesh of the squash pierces easily with a fork. Halfway through the baking time, tent some foil over the sausage stuffing to prevent the top from burning.Remove pan from oven. Allow the stuffed squash to cool for 3-5 minutes. Garnish with parsley if desired and serve. Did you make this recipe? Tag @mariebostwick on Instagram and hashtag it #fiercelymarie
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