Since I have all of the time in the world now (no more school, forever!)... I decided that I would try to read 52 books this year. The most books I have read in one year is 36. This was a challenge that I did not think I could meet, at several points throughout the year.
I would go from reading 5 books in one weekend, to reading zero books in 5 weeks. It was a constant forcing myself to read, but also feeling a bit stressed about meeting my goal. At times, I began to feel like reading was a job, which I most definitely did not like, because I love reading! At some point in early October, I finally caught up to and surpassed the amount of books that I should have read at that time, according to the Goodreads Reading Challenge tracker.
So, what did I read? Did I complete the challenge? See below!
1. You Learn by Living: Eleven Keys for a More Fulfilling Life by Eleanor Roosevelt
2. The Dreamer by E.J. Mellow
3. The Murder at the Vicarage by Agatha Christie
4. Modern Tea: A Fresh Look at an Ancient Beverage by Lisa Boalt Richardson
5. Neanderthal Seeks Human: A Smart Romance by Penny Reid
6. Modern Lovers by Emma Straub
7. A Curious Beginning by Deanna Raybourn
8. The Hooker and the Hermit by L.H. Cosway and Penny Reid
9. The Player and the Pixie by L.H. Cosway and Penny Reid
10. Against the Tide by Elizabeth Camden
11. The Mothers by Brit Bennett
12. Neanderthal Marries Human: A Smarter Romance by Penny Reid
13. Friends Without Benefits by Penny Reid
14. Rancher's Refuge by Linda Goodnight
15. Rebel of the Sands by Alwyn Hamilton
16. Love Hacked by Penny Reid
17. Beauty and the Mustache by Penny Reid
18. Frommer's EasyGuide to Iceland
19. Jar City by Arnaldur Indridason
20. Independent People by Halldor Laxness
21. No One Can Pronounce My Name by Rakesh Satyal
22. Happily Ever Ninja by Penny Reid
23. Dating-ish by Penny Reid
24. The Animal Under the Fur by E.J. Mellow
25. Attraction: Elements of Chemistry by Penny Reid
26. Heat: Elements of Chemistry by Penny Reid
27. Capture: Elements of Chemistry by Penny Reid
28. Cinder by Marissa Meyer
29. The Lightning Thief by Rick Riordan
30. The Selection by Kiera Cass
31. Lock and Key by Sarah Dessen
32. Someone Like You by Sarah Dessen
33. Sarah's Key by Tataina de Rosnay
34. Bear in Mind by Penny Reid
35. The Elite by Kiera Cass
36. The One by Kiera Cass
37. Of Mice and Men by John Steinbeck
38. The Great Gatsby by F. Scott Fitzgerald
39. A Study in Scarlet by Sir Arthur Conan Doyle
40. A Sheetcake Named Desire by Jacklyn Brady
41. Alex, Approximately by Jenn Bennett
42. Paper Princess by Erin Watt
43. Everything, Everything by Nicola Yoon
44. Love and Gelato byJenna Evans Welch
45. The Cuckoo's Calling by Robert Galbraith
46. Six of Hearts by L.H. Cosway
47. Dark Matter by Blake Crouch
48. Nobody Looks Good in Leather Pants by Penny Reid
49. Tapping the Billionaire by Max Monroe
50. Eleanor and Park by Rainbow Rowell
51. Scarlet by Marissa Meyer
52. Yiddish Wisdom: Humor and Heart from the Old Country by Christopher Silas Neal
Though I own these books, I suggest your local library or borrowing from a friend... unless you want to have your very own library, like I do!
Sunday, December 31, 2017
Monday, October 9, 2017
Bon Appetit Desserts: Chocolate Decadence
Decadent is an understatement. This cake is almost pure chocolate!
This cake comes together quite quickly. It is sure to impress your co-workers... or anyone for that matter.
Chocolate Decadence
Although the pan is buttered and floured to prevent sticking, the cake itself is flourless. The decadence comes from a generous dose of bittersweet chocolate and butter, accented with Grand Marnier, Cognac (or Brandy), and espresso powder. 12 servings
1 pound bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
10 tablespoons (1-1/4 sticks) unsalted butter
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon Cognac or brandy
1 tablespoon instant espresso powder or coffee powder
6 large eggs
3/4 cup sugar
Lightly sweetened whipped cream
Fresh raspberries
Preheat oven to 350ºF. Butter and flour 9-inch-diameter springform pan with 2-3/4-inch-high sides. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Remove from heat. Whisk in Grand Marnier, Cognac, and espresso powder. Cool to lukewarm.
Using electric mixer, beat eggs and sugar in large bowl until tripled in volume, about 5 minutes. Fold 1/4 of beaten egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs still attached, about 45 minutes. Cool cake in pan on rack (cake will sink as it cools). Run knife around pan sides to loosen cake. Release pan sides.
DO AHEAD: Can be made 1 day ahead. Cover and let stand still at room temperature.
Cut cake into wedges. Serve with whipped cream and berries.
This cake comes together quite quickly. It is sure to impress your co-workers... or anyone for that matter.
Chocolate Decadence
Although the pan is buttered and floured to prevent sticking, the cake itself is flourless. The decadence comes from a generous dose of bittersweet chocolate and butter, accented with Grand Marnier, Cognac (or Brandy), and espresso powder. 12 servings
1 pound bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
10 tablespoons (1-1/4 sticks) unsalted butter
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon Cognac or brandy
1 tablespoon instant espresso powder or coffee powder
6 large eggs
3/4 cup sugar
Lightly sweetened whipped cream
Fresh raspberries
Preheat oven to 350ºF. Butter and flour 9-inch-diameter springform pan with 2-3/4-inch-high sides. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Remove from heat. Whisk in Grand Marnier, Cognac, and espresso powder. Cool to lukewarm.
Using electric mixer, beat eggs and sugar in large bowl until tripled in volume, about 5 minutes. Fold 1/4 of beaten egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs still attached, about 45 minutes. Cool cake in pan on rack (cake will sink as it cools). Run knife around pan sides to loosen cake. Release pan sides.
DO AHEAD: Can be made 1 day ahead. Cover and let stand still at room temperature.
Cut cake into wedges. Serve with whipped cream and berries.
Thursday, July 6, 2017
Bon Appetit Desserts: Tarte au Sucre
Hello! Here is a new Bon Appetit Desserts Cookbook recipe for you all. About time!
I am just starting to get back in to the groove of things. I've got to tell you, living that grad school life for two years really took a lot out of me. I hope that I can get back into baking, for reals this time.
I got pink slipped at my school this year, but luckily, I was hired at a new school about two weeks after the school year ended. So, I'll have funds still coming in... baking supplies will still be able to be purchased. Hooray!
About this tarte au sucre. My friend Rachelle loved it. Loved. It. I however, am not a huge fan of eggs or custards. As in, I do not eat them. I did try the tarte, it has good flavor, but I could not get over the texture of the custard. So, if you love eggs and you love custards, this dessert is for you. If you do not, I'd say skip it.
Tarte au Sucre
Similar to a rustic coffee cake, this Belgian classic is a light and fluffy yeast-risen treat with a custardy brown sugar topping. Often served with fresh berries as dessert, the tart is also lovely for brunch or as an afternoon snack with coffee or tea. 10 to 12 servings.
1-1/2 cups unbleached all purpose flour
1/4 cup sugar
2 teaspoons active dry yeast
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
6 Tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup whole milk
3 large egg yolks
2 large eggs
2/3 cup heavy whipping cream
2/3 cup (packed) dark brown sugar, divided
Butter and flour 9-inch-diameter springform pan with 2-3/4-inch high sides. Mix flour, 1/4 cup sugar, yeast, lemon peel, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. (I do not have a food processor... I just mixed with my hands.) Add milk and egg yolks; using on/off turns, blend until soft dough forms. (I just used a wooden spoon.) Using wet fingertips, press dough over bottom and 1 inch up sides of prepared pan. Cover tightly with plastic and let rise in warm draft-free area until light and puffy (dough will not double in volume), about 2 hours.
Preheat oven to 400ºF. Whisk whole eggs and cream in small bowl to blend. Sprinkle 1/3 cup brown sugar over bottom of tart. Pour cream mixture over. Sprinkle with remaining 1/3 cup brown sugar. Bake until dough puffs and browns and filling browns in spots, about 25 minutes. Transfer to rack. Cut around pan sides to loosen tart. Release pan sides. Cool 30 minutes. Serve warm or at room temperature.
I am just starting to get back in to the groove of things. I've got to tell you, living that grad school life for two years really took a lot out of me. I hope that I can get back into baking, for reals this time.
I got pink slipped at my school this year, but luckily, I was hired at a new school about two weeks after the school year ended. So, I'll have funds still coming in... baking supplies will still be able to be purchased. Hooray!
About this tarte au sucre. My friend Rachelle loved it. Loved. It. I however, am not a huge fan of eggs or custards. As in, I do not eat them. I did try the tarte, it has good flavor, but I could not get over the texture of the custard. So, if you love eggs and you love custards, this dessert is for you. If you do not, I'd say skip it.
Tarte au Sucre
Similar to a rustic coffee cake, this Belgian classic is a light and fluffy yeast-risen treat with a custardy brown sugar topping. Often served with fresh berries as dessert, the tart is also lovely for brunch or as an afternoon snack with coffee or tea. 10 to 12 servings.
1-1/2 cups unbleached all purpose flour
1/4 cup sugar
2 teaspoons active dry yeast
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
6 Tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup whole milk
3 large egg yolks
2 large eggs
2/3 cup heavy whipping cream
2/3 cup (packed) dark brown sugar, divided
Butter and flour 9-inch-diameter springform pan with 2-3/4-inch high sides. Mix flour, 1/4 cup sugar, yeast, lemon peel, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. (I do not have a food processor... I just mixed with my hands.) Add milk and egg yolks; using on/off turns, blend until soft dough forms. (I just used a wooden spoon.) Using wet fingertips, press dough over bottom and 1 inch up sides of prepared pan. Cover tightly with plastic and let rise in warm draft-free area until light and puffy (dough will not double in volume), about 2 hours.
Preheat oven to 400ºF. Whisk whole eggs and cream in small bowl to blend. Sprinkle 1/3 cup brown sugar over bottom of tart. Pour cream mixture over. Sprinkle with remaining 1/3 cup brown sugar. Bake until dough puffs and browns and filling browns in spots, about 25 minutes. Transfer to rack. Cut around pan sides to loosen tart. Release pan sides. Cool 30 minutes. Serve warm or at room temperature.
Thursday, June 15, 2017
Bon Appetit Desserts: Year Three
Wow... well, as you can see, I did not get much Bon Appetit baking accomplished over the last year. In fact, I didn't even update a few of the recipes. So, I am going to get to that, right now! Who could have guessed that it would take three years to get through the first year of recipes that I had planned. Thirteen still to go!
1. Plum-Blueberry Upside-Down Cake
2. Walnut-Orange Cake
3. Cinnamon-Sugar Plum Cake
4. Raspberry Cake with Marsala, Creme Fraiche, and Raspberries
Sunday, April 9, 2017
Earl Grey Cake and Chai Tea Cupcakes
This weekend I had family and friends over to celebrate the fact that I got my MA degree.
I made some tea flavored treats and they were both big hits!
Earl Grey tea is one of my all time favorites and this cake is good, but I have got to give 1st place to the chai tea cupcakes, they are so flavorful. I think I could eat one everyday!
Earl Grey Cake + Honey Buttercream Frosting From : Hey Modest Marce
1 teaspoon stash brand loose leaf earl grey double bergamot tea
(I used Earl Grey Strong from Teapigs)
1 cup whole milk
1 cup unsalted butter, softened
1-1/2 cup raw sugar (turbinado)
3 eggs
1 teaspoon pure vanilla extract
1/4 cup vegetable oil
2-1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon stash loose leaf earl grey double bergamot tea, finely ground
For the buttercream frosting
1 pound unsalted butter, room temperature
1/3 cup raw honey
3 cups icing sugar, or to taste
1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 325º F.
2. In a saucepan over low heat add the milk and loose leaf tea. Let simmer for five minutes to infuse tea into the milk. Do not let the mixture come to a boil. Remove from heat and let cool to room temperature. Strain out tea.
3. In the bowl of a stand mixer fitted with the paddle attachment cream cutter and sugar.
4. Add the eggs one at a time, followed by the vanilla extract and oil. Mix until light and fluffy.
5. In a separate bowl sift the flour, baking powder, salt and finely ground tea. Gradually add to stand mixer at low speed.
6. Once flour is JUST combined into the wet ingredients. add infused milk.
7. Evenly distribute batter amongst two greased 8-inch round cake pans.
8. Bake each layer for about 18-20 minutes, or until a toothpick inserted comes out clean. (I had to bake my cakes for 40 minutes.)
9. Let cakes cool completely before frosting.
For the frosting
Add butter, honey, icing sugar (confectioner's/powdered sugar), and vanilla in the bowl of a stand mixer and whip until light and fluffy, about 8 to 10 minutes.
Frost as desired!
Chai Tea Cupcakes From: Lady Behind the Curtain
For the cupcakes
1/2 cup butter, softened
1 large egg
2 large egg yolks
1/2 cup brewed vanilla chai tea (such as Bigelow brand) * two vanilla chai tea bags, see directions below
1-1/2 cups all purpose four
1-1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1-1/2 teaspoons vanilla extract
For the Chai Butter Frosting
3/4 cup butter, softened
1/2 teaspoon cardamom
1/4 teaspoon ground cinnamon
pinch of ground ginger
pinch of ground cloves
seeds from 1 vanilla bean (I left this out and frosting was still delicious!)
4 cups confectioners' sugar
2 Tablespoons reserved brewed vanilla chai tea
Instructions for the Cupcakes
1. Allow butter, egg, and egg yolks to stand at room temperature for 30 minutes.
2. Line muffin cups with cupcake liners.
3. Preheat oven to 350º F.
4. Brew tea by adding 1 cup of hot water to a mug with 2 vanilla chai tea bags.
5. Set aside.
6. In a medium bowl, stir together the flour, baking powder, and salt.
7. In a large mixing bowl beat butter on high until creamy.
8. Add sugar and beat until well combined and fluffy.
9. Add egg, egg yolks, and vanilla... beat until combined.
10. Alternate the 1/2 cup of brewed vanilla chai tea (reserving the rest for the frosting) and flour mixture, beating on low after each addition just until combined.
11. Fill cupcake liners to 3/4 full.
12. Smooth out batter in cups.
13. Bake 20 minute or until toothpick inserted in centers comes out clean.
14. Cool cupcakes in muffin cups on wire rack for 5 minutes.
15. Remove and cool completely on wire rack.
16. For Crunchy Chai Topping: **See recipe below
Spoon chai sugar into bowl
Melt butter in a small bowl
Brush melted butter on tops of cooled cupcakes
Dip the tops into the chai sugar
17. For the Chai Butter Frosting:
Cream together the butter, cardamom, cinnamon, ginger, clover, and seeds from 1 vanilla bean.
Add the sugar and cream until well combined.
Add brewed vanilla chai tea 1 tablespoon at a time until the frosting reaches piping consistency.
Pipe on cupcakes.
Crunchy Chai Tea Topping
1 cup sugar
2 teaspoons ground cardamom
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 ground black pepper
1 vanilla bean split lengthwise and seeds scraped and reserved
Instructions for Chai Tea Topping
1. Large jar or bowl, combine the sugar, cardamom, cinnamon, ginger, cloves, pepper, vanilla bean and seeds.
2. Cover and place in a cool dry place for at least a week or up to 6 months.
3. Discard vanilla bean.
4. Divide sugar mixture into small jars.
I made some tea flavored treats and they were both big hits!
Earl Grey tea is one of my all time favorites and this cake is good, but I have got to give 1st place to the chai tea cupcakes, they are so flavorful. I think I could eat one everyday!
My mom and I made the rosettes in my school's colors.
Earl Grey Cake + Honey Buttercream Frosting From : Hey Modest Marce
1 teaspoon stash brand loose leaf earl grey double bergamot tea
(I used Earl Grey Strong from Teapigs)
1 cup whole milk
1 cup unsalted butter, softened
1-1/2 cup raw sugar (turbinado)
3 eggs
1 teaspoon pure vanilla extract
1/4 cup vegetable oil
2-1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon stash loose leaf earl grey double bergamot tea, finely ground
For the buttercream frosting
1 pound unsalted butter, room temperature
1/3 cup raw honey
3 cups icing sugar, or to taste
1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 325º F.
2. In a saucepan over low heat add the milk and loose leaf tea. Let simmer for five minutes to infuse tea into the milk. Do not let the mixture come to a boil. Remove from heat and let cool to room temperature. Strain out tea.
3. In the bowl of a stand mixer fitted with the paddle attachment cream cutter and sugar.
4. Add the eggs one at a time, followed by the vanilla extract and oil. Mix until light and fluffy.
5. In a separate bowl sift the flour, baking powder, salt and finely ground tea. Gradually add to stand mixer at low speed.
6. Once flour is JUST combined into the wet ingredients. add infused milk.
7. Evenly distribute batter amongst two greased 8-inch round cake pans.
8. Bake each layer for about 18-20 minutes, or until a toothpick inserted comes out clean. (I had to bake my cakes for 40 minutes.)
9. Let cakes cool completely before frosting.
For the frosting
Add butter, honey, icing sugar (confectioner's/powdered sugar), and vanilla in the bowl of a stand mixer and whip until light and fluffy, about 8 to 10 minutes.
Frost as desired!
I made these graduation cap cake toppers, too.
Chai Tea Cupcakes From: Lady Behind the Curtain
For the cupcakes
1/2 cup butter, softened
1 large egg
2 large egg yolks
1/2 cup brewed vanilla chai tea (such as Bigelow brand) * two vanilla chai tea bags, see directions below
1-1/2 cups all purpose four
1-1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1-1/2 teaspoons vanilla extract
For the Chai Butter Frosting
3/4 cup butter, softened
1/2 teaspoon cardamom
1/4 teaspoon ground cinnamon
pinch of ground ginger
pinch of ground cloves
seeds from 1 vanilla bean (I left this out and frosting was still delicious!)
4 cups confectioners' sugar
2 Tablespoons reserved brewed vanilla chai tea
Instructions for the Cupcakes
1. Allow butter, egg, and egg yolks to stand at room temperature for 30 minutes.
2. Line muffin cups with cupcake liners.
3. Preheat oven to 350º F.
4. Brew tea by adding 1 cup of hot water to a mug with 2 vanilla chai tea bags.
5. Set aside.
6. In a medium bowl, stir together the flour, baking powder, and salt.
7. In a large mixing bowl beat butter on high until creamy.
8. Add sugar and beat until well combined and fluffy.
9. Add egg, egg yolks, and vanilla... beat until combined.
10. Alternate the 1/2 cup of brewed vanilla chai tea (reserving the rest for the frosting) and flour mixture, beating on low after each addition just until combined.
11. Fill cupcake liners to 3/4 full.
12. Smooth out batter in cups.
13. Bake 20 minute or until toothpick inserted in centers comes out clean.
14. Cool cupcakes in muffin cups on wire rack for 5 minutes.
15. Remove and cool completely on wire rack.
16. For Crunchy Chai Topping: **See recipe below
Spoon chai sugar into bowl
Melt butter in a small bowl
Brush melted butter on tops of cooled cupcakes
Dip the tops into the chai sugar
17. For the Chai Butter Frosting:
Cream together the butter, cardamom, cinnamon, ginger, clover, and seeds from 1 vanilla bean.
Add the sugar and cream until well combined.
Add brewed vanilla chai tea 1 tablespoon at a time until the frosting reaches piping consistency.
Pipe on cupcakes.
Crunchy Chai Tea Topping
1 cup sugar
2 teaspoons ground cardamom
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 ground black pepper
1 vanilla bean split lengthwise and seeds scraped and reserved
Instructions for Chai Tea Topping
1. Large jar or bowl, combine the sugar, cardamom, cinnamon, ginger, cloves, pepper, vanilla bean and seeds.
2. Cover and place in a cool dry place for at least a week or up to 6 months.
3. Discard vanilla bean.
4. Divide sugar mixture into small jars.
Saturday, February 4, 2017
Review: Neanderthal Seeks Human
Neanderthal Seeks Human by Penny ReidMy rating: 5 of 5 stars
In December 2016 I had just learned about Penny Reid, at a book signing that my friend took me to. Now, I've read the first three books of her Winston brother series and Neanderthal Seeks Human! I love Penny. I'm so glad she is alive, that she is so funny, and that she has chosen to write books that are also so funny and make me laugh!
Neanderthal Seeks Human
Janie. What a nerd! I love her. Every bit of her. Except her being scared of the commitment with a good guy... only because I see this quality in myself. The feeling of being inadequate. Why would someone want to date ME? I'm just me, nothing special. It's scary. I understand her perfectly well.
This book is a wonderful example of how we are not perfect. We all have quirks and eccentricities that make us who we are. We also have things in our past, big or small that contribute to our personality and character.
AND we all have a family member that we'd quite like to forget! Am I right?!
I enjoyed this book from the beginning. I've got to be honest, Penny has a way of getting me to laugh out loud in all of her books. Neanderthal was no different.
When you get to this part, I hope you laughed as much as I did:
"I
Clobber.
"am going"
Clobber.
"-to fuck-"
Clobber.
"-you up-"
Clobber.
"-bitch!"
This seems quite out of context, but trust me, it's funny!
Over all, I like that Janie and Quinn are two people who have stuff to work through and perhaps that is why I enjoy Penny's books so much. The people seem real. They seem like me or a friend. They go through things that real people go through.
Give this book a try. It's a good and fun read! Then promptly go and read all of Penny's other books!
View all my reviews
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