Hezzi-D's Books and Cooks

Snickerdoodles with Almond Flour (gluten free) + a Bob's Red Mill Givewaway!

2013-05-17T06:08:00.000-04:00

A few weeks ago I received a box in the mail from Bob's Red Mill. I've been having a great time baking with the products that they sent. I've made Gluten Free Vanilla Cupcakes, Jalapeno Cheddar Blue Corn Muffins, and this week I made Snickerdoodles with Almond Flour!

As promised this week I'll be giving away a Bob's Red Mill gift package containing Almond Flour, Blue Cornmeal, and Gluten Free Vanilla Cake Mix! See below for details on how to enter this giveaway.

Anyhow, back to the snickerdoodle cookies. When I first received my package from Bob's Red Mill I was going to make macarons with the almond flour but I've made those before and wanted to try something different. I've been baking more gluten free but generally I use a blend of gluten free flours. This time I wanted to try a cookie with all almond flour.

I've never baked with all almond flour before but I do know that baked goods with almond flour are more crumbly then those with regular flour. I found that they baked up puffier then regular cookies and while they did crumble, if I let them cool on the cookie sheet for several minutes they stayed in one piece when I transferred them to a wire cooling rack. They have a different texture to them then regular chocolate chip cookies but they ended up tasting great and I was able to share them with my gluten free friends!

Snickerdoodles with Almond Flour (Gluten Free) (adapted from Meaningful Eats)
1/2 c. butter
1/4 c. applesauce
1/2 c. sugar
1/4 c. brown sugar
2 t. vanilla
2 eggs
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. cream of tartar
3 c. Bob's Red Mill almond flour
For the topping:
1/4 c. sugar
2 t. cinnamon

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2. In a large bowl cream together the butter, applesauce, sugar, and brown sugar. Mix well. Add in the vanilla and eggs, mixing until incorporated.

3. In a medium bowl combine the baking soda, salt, cinnamon, cream of tartar, and almond flour. Add to the butter mixture and mix well.

4. In a small bowl combine the sugar and cinnamon.

5. Roll the dough into 1 inch balls and roll in the cinnamon sugar mixture. Place on the cookie sheets 3 inches apart. Bake for 11-13 minutes or until golden brown. Remove from oven and cool for 2-3 minutes before moving the cookies to a wire rack to cool.

a Rafflecopter giveaway

Roasted Tomato Soup

2013-05-16T06:17:00.001-04:00

My classroom at school is cold. I'm not talking about it being a little bit chilly, it's downright cold. I wear a hoodie over top of my dress clothes everyday and most of my students bring a coat when they come to my classroom. I've complained about it numerous times but the custodian has assured me there is nothing he can do. Most classrooms in the school have a thermostat they are able to control. My thermostat has a lock box on it. Why? I have no idea.

Since it's so cold in my room, typically from October until April, I always want something hot for lunch. Even though it's May now, the past few days have still been cold. Some days I just bring in a Lean Cuisine and other days I bring leftovers to heat up. While those warm me up, nothing warms me up like a piping hot bowl of soup.

I've made numerous types of soup this year to take with me to work. The one kind I've never made is tomato soup. I think it's because every third Friday the cafeteria sells grilled cheese and tomato soup and I just have that for lunch. I thought that was good enough but then I thought about the amount of sodium that must be in the school cafeteria's soup and I wanted to make my own.

I was skeptical of how well I'd like it because in all honesty, I don't really like tomatoes all that much. The good thing about this recipe is that the tomatoes are roasted in the oven before they are put into the soup. It gives the soup and wonderful roasted flavor. Both my husband and I enjoyed this soup. I like that cream or half and half is added to make it a bit creamy at the end. It was hearty enough to eat with some crackers or pita for lunch at work.

Roasted Tomato Soup (adapted from Spoonful)
3 c. cherry tomatoes
1 T. olive oil
1 t. salt
1/2 t. black pepper
1 T. butter
4 garlic cloves, minced
1 medium onion, chopped
2 (15 oz.) cans of diced tomatoes
4 c. vegetable broth
1/2 t. thyme
1/2 t. rosemary
1 c. fat free half and half

1. Preheat the oven to 400 degrees.

2. On a baking sheet combine the cherry tomatoes, olive oil, salt and pepper. Toss the ingredients to coat evenly and spread them out in a single layer. Roast for 30-40 minutes or until the are shriveled with brown spots on them.

3. In a large pot heat the butter. Add the garlic and onions and saute for 5 minutes. Add in the canned tomatoes, vegetable broth, thyme, rosemary, and the roasted tomatoes.

4. Bring the soup to a boil then reduce the heat to a simmer. Simmer for 30-40 minutes.

5. Pour the soup into a food processor and puree until smooth. Return the soup to the pot and add the half and half. Increase the heat to medium low and heat for an additional 5 minutes.

6. Serve hot with grilled cheese sandwiches or crackers.

Cooking with Extreme Measures: A Guest Post by Rachel Carrington

2013-05-15T06:09:00.002-04:00

Cooking with Extreme Measures

A Guest Post by Rachel Carrington

I love to cook almost as much as I love to write. I don't always get to connect the two, but when I wrote Extreme Measures, my latest suspense novel, a cooking scene with the hero at the helm fit in nicely. Not only did showcasing Matt's cooking skills help move the story along, it helped provide the background of the characters without including an information dump. And since I love eggs and omelets, so did Matt and Erin. Now here's the bacon omelet that Matt made in Chapter Two. Hope you enjoy it as much as I do!

Bacon Omelet with Sautéed Mushrooms and Onions

4 eggs beaten lightly

3 slices of crisp bacon

Two tablespoons of milk (or cream)

A dash of Mrs. Dash

Half a cup of diced mushrooms

1/3 cup diced onions

Teaspoon of olive oil

In small skillet, combine olive oil and onions. Cook for approximately three minutes. Add mushrooms and cook until they brown. Time varies, but it's usually about another three minutes.

In a larger skillet, add eggs, milk, and a dash of Mrs. Dash and cook over medium heat until the edges of the omelet start to bubble. Sprinkle bacon in the center and, using a spatula, fold the mixture in half and slide to the center of the pan. Lightly brown the omelet on each side, pressing gently on the outer edges to seal the bacon in.

Slide the omelet onto a plate and top with the sauté mixture. Enjoy!

P.S. For the absolute best omelet-making techniques, this is the go-to website: http://www.artofmanliness.com/2012/01/31/lets-get-cracking-how-to-make-an-omelet/

About Extreme Measures

Four years ago Erin’s life changed drastically. Her drug-addicted brother killed her parents, and her marriage disintegrated. Her husband, Matt, an FBI agent, had done his duty when he’d arrested Stuart, but she’d been too caught up in her own grief to allow him to help her move through the shadows of pain.

Now Matt is back, but it isn’t to attempt reconciliation. Her brother has escaped from Attica, and Erin is his next target. Matt will stop Stuart by any means necessary. But Stuart is a desperate man, and desperate men will do anything to get what they want.

Thrown together by treacherous circumstances, Matt and Erin fight a battle to stay alive and possibly figure out how to put the pieces of their destroyed lives back together again.

Available now from Amazon.com, All Romance eBooks, and Barnes and Noble. Coming soon in audiobook!

About Me

I started writing years ago, and my first attempt was a contemporary romance that will never see the light of day. I think I may even have thrown it away by now. It was absolutely horrific as I knew nothing about well…anything to do with writing.

After that, I started writing fantasy romances about wizards and wizards, and once those took off, I segued to paranormal romances (hello, vampires and ghosts) and romantic suspense. I also write articles for various magazines, including The Writer’s Journal, Writer’s Magazine, Writer’s Weekly, Writing for Dollars, Absolute Write, and Funds for Writers.

I’m fortunate to make my home in historical Charleston, South Carolina. Beautiful city. Beautiful people. When I’m not writing, I love to read, create videos, keep Target in business, play visitor in my city, and drink lots of coffee.

You can find me all over the internet, but here are just a few of the places:

My website: www.dawnrachel.com

Twitter@rcarrington2004

Facebook: rachelcarringtonwrites

Pinterest: rcarrington2004

Goodreads: rcarrington2004

Wattpad: http://wattpad.com/RachelCarrington

Zha Jiang Mein (Chinese Bolognese)

2013-05-14T06:23:00.000-04:00

     Why does it have to be so cold? I'm tired of the cold weather, it's May for crying out loud! I'm a sunny summer girl and am looking forward to a break into the summer. When it is cold and dreary outside I come home from work, get right into my pajamas, and curl up under a blanket. I would stay like that all night if I didn't have to cook dinner.

      Surprisingly our kitchen is one of the colder rooms in our house. I'm not sure why but until I get the oven or stove top on it's a bit chilly in the kitchen so the less time I spend in there prepping ingredients for dinner the better.

     This Chinese bolognese is a great recipe because it combines tofu and ground pork into a delicious and hearty dinner. It was ready in less than 20 minutes which was a bonus as well. The flavors are very different from anything I've had before but both my husband and I agree it was wonderful.

Zha Jiang Mein (Chinese Bolognese) (adapted from Doughseedough)
1 lb. Chinese noodles (I actually used Thai noodles)
1/2 lb. ground pork
1/2 large onion, chopped
4 garlic cloves, minced
1/2 c. hoison sauce
1/4 c. soy sauce
2 T. black bean sauce

1 lb. extra firm tofu, cubed
1 c. broccoli
1 T. rice wine vinegar
1/2 t. red pepper flakes

1. Cook the noodles according to the package directions. Drain and keep warm.

2. Heat a large saute pan over medium high heat. Add the ground pork and cook for 5 minutes or until it is beginning to brown.

3. Add in the onions and garlic and cook for 3-4 additional minutes.

4. Reduce the heat to medium and add the hoison, soy sauce, black bean sauce, rice wine vinegar, and red pepper flakes. Stir well to combine.

5. Mix in the tofu and broccoli and saute for 5-6 minutes or until they are cooked.

6. Add the noodles to the pan and toss to combine. Serve hot.

Pick Your Plum Giveaway!

2013-05-13T06:52:00.000-04:00

Have you heard of Pick Your Plum? You can find great deals at their site every day! They have a lot of supplies for all sorts of hobbies and interest.

Check them out, I know you will LOVE all their fabulous products ;)

But wait, there's something I know you will love the most: A GIVEAWAY!!

I’ve teamed up with an awesome group of bloggers to bring you a $75 Pick Your Plum box Giveaway! This amazing box is full of crafting, fashion, baking, and home decor swag! We know you are excited about this giveaway, but before giving you more details about it, I want you all to meet the lovely group of bloggers who came up with this.

Julie @ Confessions of a Cooking Diva

Cassie @ Southeast by Midwest

Katie @ Clarks Condensed

Tammy @ Yours and Mine ARE Ours

Melissa @ Dancing For Food

Rachel @ {I Love} My Disorganized Life

Mariely @ Sensational Creations

Jessica @ Jessie Kay Graphics and Design

Brenna @ Life After Laundry

Heather @ Hezzi-D's Books and Cooks

Take a look at what you could get in the Pick Your Plum box!!

Don't miss the chance of getting awesome products from Pick Your Plum! Enter the Rafflecopter below.

Open to legal residents of USA and Canada, who are 18 years or older.

a Rafflecopter giveaway

Thanks so much for entering! Good luck!! ;)

For those who want an image where each square links back to the individual person's blog use this coding:

Stacked Enchilada Casserole: The Secret Recipe Club

2013-05-13T00:00:00.000-04:00

Last month I had to sit out from The Secret Recipe Club because we were moving to our new house and most of my cooking gear was packed and ready to go. I was sad that I missed a month but now I'm back and ready to go! I'm so happy that I received Miz Helen's blog, Miz Helen's Country Cottage! I've been following her blog for about 2 years now and I love her delicious recipes and her Thursday Linky Party.

I had a really hard time choosing a recipe to make because I already had so many of her great recipes pinned! A few that I thought about making were the Green Chili Burger, Rocky Road Fudge, and the Pomegranate Chocolate Cookies. However, since Cinco de Mayo was last week, the recipe I chose to make was the Stacked Enchilada Casserole.

I liked the idea that this casserole had all the flavors of a typical enchilada but it was stacked instead of rolled which it much faster to make. We really enjoyed the stacked version of this Mexican dish. The spices in the ground beef were delicious and really made this dish.

Stacked Enchilada Casserole (adapted from Miz Helen's Country Kitchen)
1 lb. lean ground beef
1 yellow onion, chopped
4 garlic cloves, minced
10 corn tortillas
4 Roma Tomatoes, chopped
2 (15 oz) cans Red enchilada sauce
2 c. cheddar cheese, shredded
1 t. chili powder
1 t. cumin
1 t. salt
1 t. pepper
1 c. salsa
1 c. sour cream
2 c. lettuce, chopped

1. Preheat the oven to 400 degrees.

2. Heat a large skillet over medium heat. Add in the ground beef, onion, and garlic cloves and sauce for 5-7 minutes or until the beef is cooked through. Drain off any grease.

3. Stir the chili powder, cumin, salt, and pepper into the ground beef mixture.

4. Pour half a can of enchilada sauce into the bottom of a 9 x 13 pan. Place 5 tortillas on top of the sauce. Top with the other half can of enchilada sauce.

5. Spread the ground beef on top of the tortillas. Sprinkle with the tomatoes and half of the cheese.

6. Top with remaining tortillas. Pour the remaining can of enchilada sauce over top of the tortillas. Top with remaining cheese.

7. Bake for 20-25 minutes or until cheese is melted and bubbling. Remove from oven and allow to cool for 5 minutes.

8. Cut into pieces and top with lettuce, salsa, and sour cream.

Crepes #SundaySupper

2013-05-12T06:00:00.000-04:00

Happy Mother's Day! I am super excited to be hosting this week's #SundaySupper event! Could there be a better way to honor my mother then to be hosting #SundaySupper? I don't think so! Especially since Sunday Supper was always a time my family came together with my mom making a home cooked meal and my family talking about our week. It was a time none of us ever missed, no swimming or soccer practices, and just time with the family.

What is #SundaySupper? It's a mission started by my new friend Isabel of Family Foodie. Her mission is to bring families around the dinner table to share meals and time together every week. Each week our amazing #SundaySupper group shares a new theme, and this week it's Mother's Day!

I had a hard time deciding what to make this week. I wanted to make something that my mom really loves but many of those recipes are already on my blog. I went through some of my recipe books and couldn't find anything. I then started looking through my recipe card boxes and as I was flipping through I spotted it. My recipe for crepes.

A little background on these crepes. I took Home Economics cooking classes for several years in junior high and high school and loved it. I used many of the recipes at home to cook for my family. This crepe recipe came from my 10th grade Home Ec. class and it was one of my mom's favorites. In fact, she still asks me to make crepes for her every once in a while and this recipe is from more then 15 years ago!

I didn't change the crepe recipe at all. Why change something that works? I did change the filling though. As a teenager I always filled the crepes with pie filling and then topped them with Cool Whip. This time I used my homemade peach jam filling, topped it off with vanilla Cool Whip, and then sprinkled them with berries. While my mother wasn't here when I made them, I can't wait to make them for her the next time I'm home! I know she's going to love them, especially with my homemade jam.

Crepes (recipe from my 10th grade Home Economics teacher at North Hills High School)
1 1/2 c. flour
1 T. sugar
1/2 t. baking powder
1/2 t. salt
2 c. low fat milk
2 T. butter, melted
1 t. vanilla
2 eggs

For the filling and toppings:
3/4 c. homemade peach jam
1 c. fresh blueberries
1 c. vanilla Cool Whip

1. In a large bowl combine the flour, sugar, baking powder, and salt.

2. Stir in the milk, butter, vanilla, and eggs. Beat for 1 minute or until smooth.

3. Heat an 8 inch skillet over medium heat. Spray with cooking spray.

4. To make each crepe, pour 1/4 cup of batter into the skillet and immediately rotate the skillet until a thin layer of the batter covers the bottom.

5. Cook until bubbles begin to form and the outer edges turn golden brown. Flip the crepe over and continue cooking on the other side until it is brown as well. Remove from the pan and place on a plate.

6. Repeat with remaining crepes, placing a sheet of waxed paper in between each crepe when stacking.

7. When ready to eat, spread 1-2 tablespoons of jam on one side of the crepe. Roll up the crepe, place on a plate, spoon Cool Whip on top of the crepe, and sprinkle with blueberries. Enjoy!

Make sure you take a look at what all the other #SundaySupper participants are sharing for Mother's Day!

Mother's Day Brunch:

Blueberry Coffee Cake from Peanut Butter and Peppers
Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
Crepes from Hezzi-D's Books and Cooks
Hot N Sweet Mango Chutney from Sue's Nutrition Buzz
Lemon Glazed Raspberry Scones from Juanita's Cocina
Quiche Lorraine from Supper for a Steal
Seafood Quiche from The Girl in the Little Red Kitchen
Strawberry Rhubarb Compote from Noshing with the Nolands
Sweet French Breakfast Crepes from Curious Cuisiniere
Vidalia Onion Quiche from Comfy Cuisine

Mother's Day Entrees:

Cod with Stewed Tomatoes from Cindy's Recipes and Writings
Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
Lemon Risotto from Healthy. Delicious.
Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
Pork dumpling (Shumai) from The Urban Mrs.

Mother's Day Sides:

Spaetzle from Magnolia Days

Mother's Day Desserts and Drinks:

Caramel Apple Cinnamon Rolls from Gotta Get Baked
Chocolate Kahlua Cream Pie from Ruffles & Truffles
Espresso Brownies from What Smells So Good?
Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
Fresh Fig and Walnut Pie from Vintage Kitchen
Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream from Neighborfood
Lavender Shortbread Cookies from girlichef
Lemon Meringue Pie from Pies and Plots
Lemon Petit Fours from Home Cooking Memories
Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
Milky Way Brownies from That Skinny Chick Can Bake
Mini Coconut Pies from La Cocina de Leslie
Mini Strawberry and Cheese Pies from Basic N Delicious
Mom's Apple Crisp from Cravings of a Lunatic
Mom's Texas Sheetcake from Daily Dish Recipes
Raspberry and Hazlenut Friands from Happy Baking Days
Semolina Balls (Suji Laddoo) from Soni's Food
Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet

Don't forget to join the #SundaySupper chat on Twitter today to celebrate Mother's Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a special $100 discount available tonight only on the full conference pass if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper. We hope to see you there!

Jalapeno Cheddar Blue Corn Muffins

2013-05-10T06:16:00.000-04:00

You may remember that I received a package in the mail from Bob's Red Mill with several of their products. Last week I used the Gluten Free Vanilla Cake mix to make Gluten Free Vanilla Cupcakes. This week I wanted to try the Blue Cornmeal. I initially thought about making blue corn tortilla chips but in the end I decided on Jalapeno Cheddar Blue Corn Muffins.

Last week was Cinco de Mayo and I made stacked enchiladas for dinner and needed a side dish to go along with them. I went to make cornbread muffins when I spotted the package of blue cornmeal in the cupboard. I quickly switched to making blue corn muffins. When I was in the refrigerator I saw the jalapenos and ended up making jalapeno cheddar blue corn muffins.

These muffins were really good but very different from the baking mixes I normally make my cornbread from. I'd say these are the authentic cornmeal muffins and they were delicious. The blue color was bright and unusual but I also thought it made them fun. They were slightly spicy from the jalapenos, cheesy from the cheddar, and had a great texture from the cornmeal.

Don't forget to stop by again next Friday to see my final recipe made from Bob's Red Mill products along with a chance to win a box of their products!

Jalapeno Cheddar Blue Corn Muffins (adapted from Betty Crocker)
1 1/4 c. Bob's Red Mill Blue Cornmeal
1 c. all purpose flour
1/4 c. vegetable oil
1 t. baking powder
1 t. sugar
1 t. salt
1/2 t. baking soda
1 c. milk
1/3 c. shredded cheddar cheese
2 jalapenos, seeded and diced
2 eggs

1. Preheat the oven to 425 degrees. Spray a muffin tin with cooking spray.

2. In a large bowl combine the cornmeal, flour, vegetable oil, baking powder, sugar, salt, and baking soda. Mix well.

3. Pour in the milk and mix until smooth. Add in the cheese and jalapenos and mix well. Stir in the eggs.

4. Pour the muffin mixture into the prepared muffin cups, filling them 3/4 of the way full.

5. Bake for 20 minutes or until golden brown. Remove from the pan and serve warm.

Disclaimer: I received a package of Bob's Red Mill products from the company but all opinions are my own.

Mother's Day #SundaySupper Preview!

2013-05-09T05:34:00.000-04:00

This weekend we'll all be celebrating the amazing women that brought us into the world and the incredible women who took care of us growing up. Mother's Day is this Sunday and #SundaySupper is celebrating with fabulous Mother's Day recipes!

I've been a part of this wonderful group for over a year now and I'm happy to finally be hosting a #SundaySupper! I want to give you a sneak peek at what everyone is making for the weekend. I hope you'll come back on Sunday and see these delicious recipes!

Mom and I in Ottawa

Here's a sneak peek of what the #SundaySupper group is cooking for Mother's Day:

Mother's Day Brunch:

Blueberry Coffee Cake from Peanut Butter and Peppers
Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
Crepes from Hezzi-D's Books and Cooks
Hot N Sweet Mango Chutney from Sue's Nutrition Buzz
Lemon Glazed Raspberry Scones from Juanita's Cocina
Quiche Lorraine from Supper for a Steal
Seafood Quiche from The Girl in the Little Red Kitchen
Simple Gluten-Free Buckwheat Buttermilk Waffles from Buffy and George
Strawberry Rhubarb Compote from Noshing with the Nolands
Sweet French Breakfast Crepes from Curious Cuisiniere
Vidalia Onion Quiche from Comfy Cuisine

Mother's Day Entrees:

Cod with Stewed Tomatoes from Cindy's Recipes and Writings
Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
Lemon Risotto from Healthy. Delicious.
Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
Pork dumpling (Shumai) from The Urban Mrs.

Mother's Day Starters and Sides:

Crab Bread Pudding from Kimchi MOM
Cream of Asparagus Soup from Mama's Blissful Bites
Spaetzle from Magnolia Days
Spring Orzo Pasta Salad from The Messy Baker
Vegetable Tart from Sustainable Dad

Mother's Day Desserts:

Bailey's Caramel Apple Lava Dumplings from Gourmet Drizzles
Blackberry Cobbler from Country Girl in the Village
Caramel Apple Cinnamon Rolls from Gotta Get Baked
Chocolate Kahlua Cream Pie from Ruffles & Truffles
Espresso Brownies from What Smells So Good?
Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
Fresh Fig and Walnut Pie from Vintage Kitchen
Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream from Neighborfood
Lavender Shortbread Cookies from girlichef
Lemon Meringue Pie from Pies and Plots
Lemon Petit Fours from Home Cooking Memories
Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
Milky Way Brownies from That Skinny Chick Can Bake
Mini Coconut Pies from La Cocina de Leslie
Mini Strawberry and Cheese Pies from Basic N Delicious
Mom's Apple Crisp from Cravings of a Lunatic
Mom's Texas Sheetcake from Daily Dish Recipes
Mum's Strawberry Cake from My Cute Bride
Pastel Imposible (Impossible Cake) from The Foodie Patootie
Raspberry and Hazlenut Friands from Happy Baking Days
Semolina Balls (Suji Laddoo) from Soni's Food
Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet

Join the #SundaySupper conversation on Twitter on Sunday, May 12th to celebrate Mother's day! We’ll tweet throughout the day and share recipes that celebrate mom. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Chipotle Teriyaki Pork Chops #WeekdaySupper

2013-05-09T05:26:00.001-04:00

Busy, busy, busy! It seems like lately I haven't had a moment to sit down and relax either at home or at work. So by the time dinner rolls around the last thing I want to do is spend hours cooking in the kitchen. I find that many of the quick meals I find are high in both fat and calories. That's why I love being part of #WeekdaySupper! Everyone shares recipes that are quick, easy, and perfect for weeknight cooking.

I found this recipe for Chipotle Teriyaki pork chops that combined Mexican and Asian flavors. It sounded amazing. I made a few adjustments, left off the cheese, and it came together as a healthy and delicious meal. The sauce on the pork in bursting with flavors of citrus, chitpotle, and soy. I served it over top of brown rice along with sauteed spinach and kale. The entire meal was under 400 calories and both Frank and I enjoyed it.

Chipotle Teriyaki Pork Chops (adapted from Taste of Home)
1/4 c. lime juice
1/4 c. orange juice
2 T. soy sauce
1 T. teriyaki sauce
1 chipotle pepper in adobo sauce, minced
2 garlic cloves, minced
1/2 t. ground ginger
1 t. sugar
1 T. ground ancho pepper
1/2 t. chili powder
1 t. salt
1/2 t. oregano
1 t. pepper
1/2 t. cumin
1 T. olive oil
4 boneless pork chops (4 oz. each)

1. In a small bowl combine the lime juice, orange juice, soy sauce, teriyaki sauce, chipotle pepper, garlic cloves, ginger, and sugar.

2. In another small bowl combine the ancho pepper, chili powder, salt, oregano, pepper, and cumin. Rub the spice mixture on both sides of the pork chops.

3. Heat the olive oil in a large skillet over medium high heat. Add the pork chops to the pan and pour a spoonful of sauce over top of each one. Cook for 4-5 minutes then flip the chops over. Pour another spoonful of sauce over top of each pork chop.

4. Continue cooking for 4-5 minutes, spooning additional sauce over the pork chops as needed, until the are cooked through.

5. Serve with rice.

Don't forget to check out the other quick and easy #WeekdaySupper meals for this week!
Monday – Hip Foodie Mom – Kimchi Veggie Rice Bowl
Tuesday – Cindy’s Recipes and Writings – Lentil Stew
Wednesday – Gourmet Drizzles – Tarte Flambée- A Simple and Delicious French Pizza
Thursday – Hezzi-D’s Books and Cooks – Chipotle Teriyaki Pork Chops
Friday – Kimchi MOM – Curried Sauteed Shrimp with Coconut Milk

Lemon Berry Bundt Cake #Bundtamonth

2013-05-08T06:48:00.000-04:00

This month has been super busy so I decided to kill two birds with one stone with this month's Bundt cake. We have a berrilicious theme this month for #bundt-a-month. 14 gorgeous cakes using berries in every form will be inspiration enough for you to bake with us this month. Since I also had a luncheon at school last week and was asked to make a dessert so I made the Bundt for the luncheon and am using it for this month's Bundt.

     As soon as I heard the theme I wanted to do a lemon and berry Bundt cake. I ended up using blueberries, strawberries, raspberries, and blackberries. I added lemon yogurt to the Bundt cake and topped it off with a lemon glaze.

      I was sad when it came out of the pan because pieces of the top stuck to the pan. Then when I went to cut it the cake started crumbling. I was already having a rough night so I just put it under my cake dome and went to bed. In the morning I put the lemon glaze on it and managed to cut the cake into slices. To make it look even prettier, I filled the center whole with strawberries. It seemed to work out just fine and the staff at my school really enjoyed it. This is the perfect spring or summer dessert.

Lemon Berry Bundt Cake (adapted from Julia's Album)
2 1/2 c. flour
2 t. baking powder
1 t. salt
1/2 t. nutmeg
1 c. butter (2 sticks), softened
1 c. sugar
3/4 c. brown sugar
3 eggs
1 T. lemon juice
1 t. vanilla
1/3 c. milk
1/2 c. lemon yogurt
3 c. mixed berries, fresh or frozen (I used strawberries, blackberries, blueberries, and raspberries)

For the glaze:
2 c. powdered sugar
2 T. lemon juice
1 T. butter
1 t. vanilla

1. Preheat the oven to 350 degrees. Spray a Bundt pan with cooking spray then lightly coat with flour. Set aside.

2. In a medium bowl combine the flour, baking powder, salt, and nutmeg. Mix well then set aside.

3. In a large bowl combine the butter, sugars, and lemon juice. Mix well for several minutes.

4. Add in the eggs and vanilla and continue beating until well incorporated.

5. Add a third of the flour mixture, then the milk and stir well. Add in another third of the flour mixture followed by the lemon yogurt and mix well. Add in the remaining flour mixture and mix until just combined.

6. Use a spatula and fold in the berries. Pour into prepared Bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

7. Remove from oven and cool on a wire rack for 10 minutes. Run a knife around the edges and remove the cake from the pan. Cool completely on a wire rack.

8. In a medium bowl whisk all of the glaze ingredients until well combined. Drizzle over top of cooled cake. Serve with fresh berries.

Here ís how you can be a part of Bundt-a-Month:

• Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May

• Post it before May 31, 2013

• Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Cherry Bundt)

• Add your entry to the Linky tool below

• Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Blueberry Banana Bundt by Veronica at My Catholic Kitchen
Blueberry Buttermilk Cake by Lora at Cake Duchess
Blueberry Coconut Bundt by Jennie at The Messy Baker Blog
Blueberry Cream Cheese Bundt Cake by Anuradha atBaker Street
Blueberry Orange Baby Bundts by Anne at From My Sweet Heart
Lemon Berry Bundt Cake by Heather at Hezzi D's Books and Cooks
Lemon Berry Bundt by Holly at A Baker's House
Lemon Raspberry Bundlets by Kate at Food Babbles
Lemon Rhubarb Bundt Cake with Blueberries by Laura at The Spiced Life
Lemon Blueberry Yogurt Bundt Cake by Karen at In the Kitchen With KP
Orange Blueberry Yogurt Bundt Cake by Renee at Magnolia Days
Raspberry Wine Chocolate Bundt Cake by Paula at Vintage Kitchen
Strawberry and Orange Bundt Cake by Alice at Hip Foodie Mom
Strawberry Sweetheart by Kim at Ninja Baking
Very Berry Streusel Bundt by Anita at Hungry Couple

Dead Peasants: A Thriller by Larry D. Thompson

2013-05-08T06:43:00.000-04:00

Jack Bryant, exhausted after a high-profile career as a lawyer, takes an early retirement in Fort Worth, Texas, where he plans to kick back, relax, and watch his son play football at TCU. But then an elderly widow shows up with a check for life insurance benefits and that is suspiciously made payable to her dead husband’s employer, Jack can’t turn down her pleas for help and files a civil suit to collect the benefits rightfully due the widow. A chain of events that can’t be stopped thrusts Jack into a vortex of killings, and he and his new love interest find themselves targets of a murderer.

Gripping, engaging, and written with the authority that only a seasoned lawyer could possess, Dead Peasants is a legal thriller that will stun and surprise you. (synopsis)

      Jack Bryant is a wealthy man who has made a successful career as a plaintiff attorney. He's been a lawyer long enough to have learning the tricks of his trade and he makes a large sum getting settlements from big corporations. The book opens with Jack working on a big case against a refinery where there was an explosion and lives were lost. He ends up winning this huge case, and turning a large profit for himself, and immediately declares he's retiring.

      Retirement for Jack means moving back to Fort Worth to watch his son play football for TCU. He moves into an expensive house and becomes friends with Colby Stripling, the beautiful real estate agent. Life seems to be going great but Jack soon becomes bored. Since he is set for life he decided to start a pro bono legal practice in a poorer section of town. Things begin to go down hill when he picks up an insurance case that just doesn't sit right with him.

      This is a fast paced legal thriller that kept me reading until the very end. I wanted to know what was going to happen and couldn't get there quick enough. I felt that the characters were realistic and the courtroom drama was enough to satisfy my craving but not so much that I was bored. I was able to gather some of the clues in the book but I didn't know where the story was going until it ended. At that point all of the clues came together and the story had a believable ending.

I give this book 4 out of 5 stars.

About the author:

Larry D. Thompson is a veteran trial lawyer and has drawn on decades of experience in the courtroom to produce riveting legal thrillers. Dead Peasants is is third After graduating from the University of Texas School of Law, Thompson founded the Houston trial firm where he still serves as managing partner. The proud father of three grown children, he lives and works in Texas but spends his summers in Colorado, where he crafts his novels and hikes the mountains surrounding Vail. His greatest inspiration came from Thomas Thompson, his brother, who wrote many best-selling true-crime books and novels.

Apple Rings

2013-05-07T06:26:00.001-04:00

     When I was a kid we used to go to places with salad bars and buffets. Man did I love those places. We didn't go often but it was always a treat to be able to pick what I wanted to eat. One thing I can remember always picking off the salad bar were these deep red apple rings that tasted like cinnamon. I had never had anything like them before and I choose them every time we went.

      Fast forward 20 years and when I was looking through my Ball Blue Book I came across a recipe for apple rings. It used red food coloring and sounded like to rings I had loved as a kid. I knew I had to make them!

      The entire house smelled with cinnamon and spices while the rings were cooking. The recipe is so simple and the apples don't require peeling so it was much simpler then many of my other apple recipes. As I was placing the apples into the jar I left a few out for me to try. They were so good! The apples are soft, sweet, and filled with spices. I'm going to let them sit in the sweet syrup for few weeks before I open them but I can't wait to try them!

Apple Rings (from Ball's Blue Book Guide to Preserving)
10 pounds apples
3 T. lemon juice
4 c. sugar
4 c. water
red food coloring
4 cinnamon sticks
1 T. whole cloves

1. Wash and core the apples, do not peel then. Slice the apples crosswise into 1/4 inch rings. Place them in a bowl with the lemon juice and cover with water to prevent browning.

2. Meanwhile, combine the sugar and water in a large saucepot. Place the cloves and cinnamon sticks in a spice bag and drop it in the syrup mixture. Add in a few drops of red food coloring. Bring the syrup to a boil and boil for 5 minutes. Remove from heat.

3. Drain the apple rings from the lemon juice mixture and place in the syrup. Let stand for 10 minutes.

4. Begin preparing a boiling water canner along with 6 pint sized jars.

5. Put the apple rings and syrup back on the heat and bring to a boil. Reduce heat and simmer for 30 minutes. Remove the apple rings from the syrup and allow to cool.

6. Return the syrup to a boil.

7. Pack the cooled apple rings loosely into the pint jars. Pour the hot syrup over top of the, leaving 1/2 inch of headspace. Remove any air bubbles and adjust the two piece cap.

8. Place the jars in the boiling water canner, cover, and boil for 15 minutes. Remove the canner from the heat, remove lid, and allow to sit for 5 minutes.

9. Remove the jars from the water and allow them to cool for 12 hours. Check the seal and store for up to 1 year.

Mother's Day Brunch Round Up

2013-05-06T06:43:00.000-04:00

This coming weekend is Mother's Day! How do you celebrate the day? Often times my brother and I like to take my mom out to brunch or prepare a meal for her. This year we celebrated this past weekend since I was home and wouldn't be seeing her on Mother's Day.

I love my mom and am glad that I talk to her on the phone almost every day. It's nice that we are both special education teachers so we often bounce ideas off one another. We are also both big bargain shoppers and share weekly deals. My mom is always there when I need her to be and I couldn't ask for a better mom!

Though I'm not spending this weekend with my mom I wanted to share my favorite brunch recipes for this special day. I've also included brunch recipes and craft ideas for Mother's Day from some of my favorite bloggers! I'm sure you'll find everything you need to have a fabulous brunch!

Baked Apple Cider Donuts

Fruit and Yogurt Parfaits with Homemade Granola

Overnight French Toast

Breakfast Crostata

Savory Brunch Recipes:
Ham and Cheese Grits Casserole from The Kitchen is My Playground

Sausage Crescent Roll Breakfast Ring from Clarks Condensed

Breakfast Enchiladas from Julie's Eats and Treats

Breakfast Scramble from Melissa's Cuisine

Open Faced Caprese Egg Scramble from Happy Food, Healthy Life

Sweet Brunch Recipes:

5 Ingredient Chocolate chip Muffins from Organized Island

Make Ahead Cinnamon French Toast from Whatcha Makin' Now?

Chocolate Crepes with Orange Creme from Jazzy Gourmet Cooking Studio

Mocha Coffee Cake from Crazy for Crust

Strawberry Cheesecake Waffles from Frugal Foodie Mama

Mini Brownie Fruit Pizzas from Inside BruCrew Life

Make Ahead Honey Vanilla Parfaits from Mom on Time Out

Cinnamon French Toast Bake from What's Cooking, Love?

Baked Strawberry French Toast from Dieter's Downfall

French Toast Casserole from Chocolate, Chocolate, and More

Mother’s Day Craft and Present Ideas:
Colorful Paper Flowers by Mom on Time Out

Meringue Roses from Shugary Sweets

Photo Flowers from Will Cook for Smiles

Handmade Decorative Soaps from Suzy's Artsy Craftsy Sitcom

Couldn't find the recipe you were looking for? Are you hosting Mother's Day dinner instead of brunch? Make sure you stop back on Sunday when I host my very first #SundaySupper! Our theme is Mother's Day and there's sure to be many amazing recipes!

The Living End: A Memoir of Forgetting and Forgiving by Robert Leleux

2013-05-05T21:00:00.001-04:00

This is a Sponsored post written by me on behalf of The Living End A Family Story. All opinions are 100% mine.

It is...a Different Kind of Alzheimer's Story: A Story of a Family that Found Happiness and Peace Amidst the Pain

Robert Leleux’s grandmother JoAnn was a steel magnolia, an elegant and devastatingly witty woman: quick-tongued, generous in her affections, but sometimes oddly indifferent to the emotions of those who most needed her. When JoAnn began exhibiting signs of Alzheimer’s, she’d been estranged from her daughter, Robert’s mother Jessica, for decades. As her disease progressed, JoAnn lost most of her memories, but she also forgot her old wounds and anger. She became a happy, gentler person who was finally able to reach out to her daughter in what became a strangely life-affirming experience, an unexpected blessing that gave a divided family a second chance.

Buy it Now at Barnes and Noble

Read More About the Author Robert Leleux

Have an Alzheimer's Story to Share? Feel free to click on the link and share your own stories of Alzheimer's.

Want to know what other people are saying about this book?

"In a wonderfully engaging heart-of-the-matter voice, Robert Leleux chronicles his chic Texas grandmother's descent into the gloom of Alzheimer's. He is circumspect in recording the many indignities the disease brings and equally faithful to praise the joys of a happy marriage, of good wigs and zinger punch lines. Leleux's writing is as bright and elegant as one of his grandmother's hats, his love of family and faith in their enduring strength a rare and refreshing thing."

- Janis Owens, Author of The Schooling of Claybird Catts, My Brother Michael, & The Cracker Kitchen

“Not many people are able to find a silver lining in Alzheimer's, and few writers are gifted enough to make you see it and believe it. Leleux relates his family's story with love, humor, and hope.”

-- Margo Howard, "Dear Margo" columnist

Enchiladas with Red Chili Sauce #SundaySupper

2013-05-05T07:00:00.000-04:00

Happy Cinco de Mayo! It's time for a Mexican Fiesta this week for #SundaySupper and I can't wait to see what everyone is bringing. I am a huge Mexican food fan and generally cook Mexican at least once a week.

     In my younger days I would go out with friends on Cinco de Mayo and we would drink margaritas, eat chips with white cheese dip, and share platters of burritos, enchiladas, and quesadillas. Now that I'm older I still like to make a Mexican meal on Cinco de Mayo, and I even like to make my own margaritas, but now we stay at home and celebrate.

   I wasn't sure what I wanted to make this week because there are so many great dishes that I've made in the past. A few of my favorites are Beef and Vegetables Enchiladas, Chicken Tamale Pie, and White Chicken Enchiladas.

     This week I wanted to share these delicious Enchiladas with Red Chili sauce. They are stuffed full with chicken, cilantro, jalapenos, and cheese. The sauce is spiced with chili powder, cumin, salt, and pepper. I love how saucy and delicious they are. These enchiladas are a bit spicy so we cooled them off with margaritas on the rocks. Happy Cinco de Mayo!

Enchiladas with Red Chili Sauce (adapted from What's Cookin, Chicago?)
1 T. olive oil
1 onion, finely chopped
1 bell pepper, chopped (I used half green, half red)
4 garlic cloves, minced
2 T. chili powder
1 t. corriander
1 T. cumin
1 t. salt
1 t. black pepper
1 lb. chicken breasts, cut into 1 inch pieces
1 (16 oz) can tomato sauce
1/2 c. fresh cilantro, chopped
1 (5 oz) can diced green chilies
1 jalapeno, seeded and minced
2 c. shredded cheddar cheese
2 T. lime juice
8 tortillas

For the toppings:
1/2 c. cheddar cheese
1/2 c. sour cream
1 avocado, diced
2 limes, quartered

1. Preheat the oven to 350 degrees.

2. Heat the oil in a large skillet. over medium-high heat. Add in the onion and peppers and cook for about 5 minutes.

3. Add in the garlic, chili powder, coriander, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.

4. Stir in tomato sauce and 1/2 cup of water. Reduce heat to a simmer and cook for 6-7 minutes.

5. Meanwhile, heat the chicken breast pieces in a large skillet for 5-7 minutes or until it is no longer pink in the center. Spoon a half cup of the sauce mixture into the ground beef and mix well.

6. Remove the chicken from heat and stir in 1 cup of cheddar cheese, green chilies, jalapenos, cilantro, and lime juice.

7. Divide the chicken mixture between the tortillas, then fold in the sides and roll up. Place seam side down in a 9 x 13 baking dish. Pour the sauce over top of the enchiladas and sprinkle with remaining cheddar cheese.

8. Bake for 20 minutes. Remove from oven a serve with cheese, sour cream, avocado, and a lime wedge.

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Chipotle Roasted Chickpeas from Home Cooking Memories
Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
Elote (Mexican Grilled Corn) from Magnolia Days
Esquites or Mexican Corn Salad from Kimchi Mom
Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
Guacamole Rice from Foxes Love Lemons
Healthy Mexican Ceviche from Mama’s Blissful Bites
Loaded Cheesy Nachos from Gotta Get Baked
Lobster Guacamole from I Run For Wine
Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

Barbacoa Beef from The Urban Mrs.
Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
Chicken Fajita Feta-ccine from Chocolate Moosey
Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
Chicken Mole Potato Skins from Noshing with the Nolands
Corona Beer-Battered Fish Tacos from Pescetarian Journal
Duck Carnitas from The Girl in the Little Red Kitchen
Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
Fish Tacos with Lime Salsa from Curious Cuisiniere
Japanese Mexican Tacos from Ninja Baking
Lightened Up Taco Salad from Kudos Kitchen
Mexican Pizza with Chipotle Orange Sauce from Family Foodie
Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
Pork Carnitas from From the Bookshelf
Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
Roasted Poblano and Corn Lasagna from Juanita’s Cocina
Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
Slow Cooked Carne Asadas from Peanut Butter and Peppers
Soft Shell Tacos from That Skinny Chick Can Bake
Spicy Shredded Beef Chimichangas from Supper for a Steal
Spicy Steak Fajitas from Cravings of a Lunatic
Stuffed Poblano Peppers from Country Girl in the Village
Tequila Lime Chicken from No One Likes Crumbley Cookies
Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
Tofu Tacos from Hip Foodie Mom
Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

Dairy-free Flan from The Not So Cheesy Kitchen
Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
Fried Ice Cream for a Crowd from Growing Up Gabel
Luxuriously Healthy Chocolate Frosting from What Smells So Good?
Mexican Brownies from Cindy’s Recipes and Writings
Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

Fresh & Fruity Sangria from Webicurean
Fruity Aguas Frescas from The Foodie Patootie
Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
Margarona from The Messy Baker
Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

Join the #SundaySupper conversation on Twitter today to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a $100 discount available on the full conference pass today if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper. *Note the code is only valid during the chat time frame.

What to Do With Hydroponics (Indoor Gardening)

2013-05-04T09:39:00.000-04:00

What to Do With Hydroponics

Beginning your road with hydroponics meaning know what kind of inline fan you will need for your endeavor. If you find yourself on a budget, there are plenty of grow boxes available at TheLaShop.com. Although it is very important to find cheap supplies for hydroponics (so that you don’t break the bank), it is very possible to keep everything quality while still at a lower price. LA shop has been known for making products not only cheaper, but easier to purchase as well. Reviewers have mentioned products being fifty dollars cheaper than other rival sites, and customer service was always great.

Hydroponics is a great hobby to start up, and can even be a business in a small town. Growing your plants indoors enables you to not have to worry about the weather constantly and will allow you to not deal with any natural disasters such as floods and thunderstorms that could ruin a whole season. All the products available have been through testing so that they are ensured to help you and be efficient for your garden.

One of the things that LA shop Hydroponics is known for actually is their customer service. If any product arrives damaged or dysfunctional, they are more than happy to help with no hassle! Not many companies are like that nowadays so the customers are very appreciative. If you want to give hydroponics a try, start at your library and take out a few books so you can learn what really goes into it! It is a very rewarding experience and is an easy way to maintain your plants. Although starting out in hydroponics may seem confusing, after you get it all set up you are able to maintain you garden quite easily.

This is a sponsored post written on behalf of The LA Shop.

Daynight by Megan Thomason plus Cinnamon Roll Pancakes Recipe

2013-05-04T06:57:00.000-04:00

On Tour with Prism Book Tours...

It's time to leave Earth and cross over to the other side... it's not as far away as you think!!

daynight
by Megan Thomason
Paperback, 324 pages
Published November 26th 2012 by Creatspace

Meet The Second Chance Institute (SCI): Earth’s benevolent non-profit by day, Thera’s totalitarian regime by night. Their motto: Because Everyone Deserves a Second Chance™. Reality: the SCI subjects Second Chancers to strict controls and politically motivated science experiments like Cleaving—forced lifetime union between two people who have sex. Punishment for disobeying SCI edicts? Immediate Exile or death.

Meet Kira Donovan. Fiercely loyal, overly optimistic, and ensnared by the promise of a full-ride college scholarship, Kira signs the SCI Recruit contract to escape memories of a tragedy that left her boyfriend and friends dead.

Meet Blake Sundry. Bitter about being raised in Exile and his mother’s death, Blake’s been trained to infiltrate and destroy the SCI. Current barrier to success? His Recruit partner—Miss Goody Two Shoes Kira Donovan.

Meet Ethan Darcton. Born with a defective heart and resulting inferiority complex, Ethan’s forced to do his SCI elite family’s bidding. Cleave-worthy Kira Donovan catches his eye, but the presiding powers give defect-free Blake Sundry first dibs.

Thera. It's a place on Earth where the oceans are and the climate is unbearably hot in the daytime, so everything is reversed... so every new day begins in the evening and ends in the morning. The people have breakfast for dinner and dinner for breakfast.

When Kira first arrives, she has some trouble adjusting to whole idea of "breakfast for dinner". The awkwardness is enhanced when she's teamed up with Blake and they have a shared kitchen space. What exactly do you make when you are having breakfast for dinner every single day?

That's the question I asked myself. Once a month we do breakfast for dinner and generally it consists of pancakes, hash browns, bacon, and fruit salad. It's enough to be filling and we do occasionally switch the bacon to sausage or pancakes to waffles.

I wanted to share a pancake recipe that I think Kira and Blake would both really enjoy and one that would help Kira adjust to life in Thera. These cinnamon roll pancakes not only taste amazing, but they are super cute as well. Made with regular pancake batter, a cinnamon swirl is added to the pancakes right before they are flipped. A sugared drizzle can be added but I prefer plain old syrup on mine. So the next time you are looking for a great pancake recipe to have for dinner, give these a try!

Cinnamon Roll Pancakes(adapted from No. 2 Pencil)

For the pancakes:

1 c. flour

3 T. sugar

2 t. baking powder

1/2 salt

1/3 c. sour cream

3/4 c. low fat milk

4 T. butter, melted

1 egg

For the cinnamon sugar swirl:

4 T. butter, melted

1/3 c. light brown sugar

1 t. cinnamon

1 t. sea salt

1. In small bowl combine the butter, brown sugar, cinnamon, and salt for the swirl. Mix well and put in a zip top baggie. Set aside.

2. In a medium bowl combine the flour, sugar, baking powder, and salt.

3. In a large bowl combine the sour cream, milk, butter, and egg. Pour the flour mixture into the milk mixture and stir well.

4. Heat a large skillet over medium heat. Spray it with cooking spray. Pour 1/4 cup of batter into the pan in two places. Cook for 2-3 minutes.

5. Snip the end off the zip top baggie and make a swirl in each pancake. Let the pancake cook until browned on the edges then flip it over. Cook for 2-3 minutes or until browned. Remove from pan and top with syrup, powdered sugar, or sugared glaze.

Megan Thomason lives in paradise aka San Diego, CA with her husband and five children. A former software manager, Megan vastly prefers writing twisted tales to business, product, and marketing plans. When she isn't typing away on her laptop, she's reading books on her phone—over 600 in the last year—or attending to the needs of her family. Megan’s fluent in sarcasm, could potentially benefit from a 12-step program for road rage, struggles with a Hot Tamales addiction, loves world travel & fast cars and hates paperwork & being an insomniac. Daynight is Megan's first published novel, but fourth written one.

Find & Follow:

Goodreads

Blog

Facebook

Twitter

daynight Second Chances Giveaway:

Choose what you enter to win wisely. Your stay on Thera may be extended indefinitely.

Highlighting a different giveaway every daynight of the Tour... International Winners will receive a $25 Amazon Gift Certificate and US Winners may choose $25 GC in lieu of Prize Package.

US only. International winners will receive $25 Amazon gift certificate. US winners can opt to receive $25 Amazon gift certificate in lieu of any prize package.Open only to those who can legally enter. Winning Entry will be verified prior to prize being awarded. No purchase necessary. You must be 18 or older to enter or have your parent enter for you. The winner will be chosen by Rafflecopter and announced on Rafflecopter and Grand Finale posts as well as emailed and the winner will have 48 hours to respond or a new winner will be chosen. This giveaway is in no way associated with Facebook, Twitter, Rafflecopter or any other entity unless otherwise specified. The number of eligible entries received determines the odds of winning. Giveaway was organized by Burgandy Ice @ Colorimetry and Prism Book Tours and sponsored by Megan Thomason. VOID WHERE PROHIBITED BY LAW.

a Rafflecopter giveaway

Become an SCI Recruit
The Second Chance Institute (daynight's Dystopia)

April 22 - Launch!
- My Seryniti - Review
- Little Library Muse
23 - Tressa's Wishful Endings
- Buckeye Girl Reads - Teaser
- Marked by Books - Review
- Red Headed Bookworm

Welcome to Thera!
Building Thera

24 - Coffee Books and Me
Stressed Rach
Snuggling on the Sofa - Review
25 - Christy's Cozy Corner - Teaser
- All Fantasy Words - Review

Kira * Blake * Ethan
Character Backgrounds & Posters

26 - Susie Q-Pons and Giveaways - Review
- My Passion for Books - Review; Ethan
- Paranormal opinion - Blake
- The Cozy Reading Corner - Kira
- Book, Books, the Magical Fruit - Teaser
- Bookaroo-Ju - Teaser
27 - Bookworm Lisa - The Characters
- Getting Your Read On - Review

Cleaving
daynight's Controversy of "Cleaving"

28 - Fantastical World of Wonders - Review
- Pause Time
- A Backwards Story
- Beck Valley Books
29 - I Am a Reader, Not a Writer - Teaser
- Books Mystify - Review
- Mel's Shelves - Review

Vacation on Earth!
Escapism

30 - The Broke Book Bank - Review

- Letters to the Cosmos - Review

- Arriane Cruz

- Candace's Book Blog

May 1 - Life of a YA Girl - Review

- Fuonlyknew - Teaser

- Jack's Junk Drawer - Review

Risking Exile
Dystopian Survival 101

2 - A Tiffyfit's Reading Corner - Review
- Lovin' Los Libros - Review
- Paulette's Papers
- Becky's Barmy Book Blog
3 - Backing Books - Teaser
- Book Snob - Review
4 - Hezzi-D's Books and Cooks
- Living a Goddess Life - Review; Recipe

Clean Slate Complex

5 - Mortality Bites
- The Book Eater
- Deco My Heart - Review
6 - Passion and Life - Teaser
- The Reading Diaries - Review
7 - Grand Finale Blast!!

Gluten Free Vanilla Cupcakes #BobsRedMill #GlutenFree

2013-05-03T06:11:00.004-04:00

A few weeks ago I received a box in the mail from Bob's Red Mill. I couldn't wait to open up the box because I love using these products! Why? Because Bob's Red Mill handles all aspects of the production process in-house, starting with processing, washing and inspecting the grain, and ending with shipping the finished product to your door. How many companies can say that?

I'm sure you've seen me using the graham flour in a lot of my recipes lately. I'm not sure what it is about that flour but I've been loving it in my baked goods. A few of my recent favorites are Bananas Foster Muffins, Cherry Filled Bundt Cake,and Banana Raspberry Muffins.

Anyhow, in my box of goodies were a package of Almond Flour, Blue Cornmeal, and Gluten Free Vanilla Cake Mix. This week I'm sharing the recipe for the Gluten Free Vanilla Cupcakes and the next two Friday's I'll be sharing recipes for each of the other ingredients. Don't forget to stop by and check them out because on the last Friday I'll be giving away a Bob's Red Mill gift package with the same ingredients I received!

I often bake gluten free because many of the people in my life are eating gluten free. I've had a hard time finding ingredients to bake with that are gluten free and taste good. I was really hoping that Bob's Red Mill Gluten Free Vanilla Cake Mix tasted great so that I could keep a package in my pantry for whenever we have guests that eat gluten free.

I decided to try the mix on the most honest people I know...my students. I mixed up the cake mix according to the directions, adding a bit extra vanilla, and made them into cupcakes. I frosted them with a simple gluten free frosting and served them to my students. They loved them and so did I! I could honestly not tell them were gluten free and the mix was super easy to use! I'll be keeping a package or two of this mix in my pantry from now on.

Gluten Free Vanilla Cupcakes (using Bob's Red Mill Gluten Free Vanilla Cake Mix)
1 package Bob's Red Mill Gluten Free Vanilla Cake Mix
3 eggs
1/2 c. vegetable oil
1/2 c. water
1 T. vanilla

For the frosting:
1 stick butter
1 T. vanilla
3-4 c. powdered sugar
3-4 T. milk
Duncan Hines Flavor Creations Packets (optional)

1. Preheat the oven to 350 degrees. Line 18 muffin cups with paper liners.

2. In a bowl beat the eggs for 30 seconds. Add in the vegetable oil and water and mix well.

3. Add in the cake mix and stir well for 1 minute. Stir in the vanilla.

4. Divide the cupcake batter between the cupcake cups. Bake for 22-24 minutes.

5. Remove from the oven and cool completely on a wire rack.

6. In a large bowl combine the butter and vanilla. Beat with a hand mixer on medium speed for 1 minute or until smooth. Add in 2 cups of powdered sugar and beat until smooth.

7. Alternate adding in the remaining powdered sugar and milk, mixing on medium speed in between additions, until desired frosting consistency is reached.

8. If desired, divide the frosting into 3 bowls. Add the Flavor Creations packets to each bowl. Pipe the frosting onto the cupcakes and enjoy!

9. To decorate: I kept one bowl vanilla, made one Pink Lemonade, and the last bowl White Chocolate Raspberry. I then decorated the vanilla ones with gluten free sprinkles, the pink lemonade ones with a straw, and the raspberry ones with a single blueberry.

Disclaimer: I received a package of Bob's Red Mill products from the company but all opinions are my own.
This post linked to:
Foodie Friends Friday, Shine on Fridays, The Country Cook,

Black Eyed Pea Hummus with Sun-dried Tomatoes

2013-05-02T06:21:00.001-04:00

Do you ever look in your pantry and wonder why in the world you bought something? I've been thinking that a lot lately. I recently decided to clean out the pantry and I found 3 boxes of Stove Top Stuffing, a can of black eyed peas, a can of cheddar cheese soup, and several single serve bags of chips. I didn't really know what to do with most of it but I also didn't want to throw it away.

Staring at the can of black eyed peas I wondered how they would taste in place of the chickpeas in hummus. Feeling I had nothing to lose I went ahead and made a batch of hummus. It was decent but I felt it was missing something. Looking through the pantry I found some sun-dried tomatoes. Thinking they might pair well with the hummus I chopped up a few and added them in. It was perfect.

The hummus was smooth and full of flavor from the garlic, lemon juice, spices, and sun-dried tomatoes. I usually eat my hummus with pita bread but I thought this version went well with tortilla chips. If you don't like sun-dried tomatoes, either eliminate them completely or substitute some roasted red peppers instead.

Black Eyed Pea Hummus with Sun-dried Tomatoes (a Hezzi-D original)
1 (15 oz) can black eyed peas
3 T. tahini
2 T. lemon juice
3 garlic cloves, minced
1/4 c. sun-dried tomatoes, chopped
2 T. olive oil
1 t. cumin
1 t. paprika
1/2 t. salt
1 t. black pepper
1/8 t. cayenne pepper

1. Place all of the ingredients in a food processor. Process until smooth.

2. Taste the hummus and adjust the salt and pepper if needed. If hummus is too thick add in a few teaspoons of olive oil.

3. Serve with pita bread, crackers, or tortilla chips.

Red Pepper Sauce over Chicken

2013-05-01T06:26:00.001-04:00

This has been a lazy week for me. I've had time to relax, catch up on some reading, and find some new recipes. I've done a lot of cooking and have really enjoyed some time just chilling. I have even been making more relaxed, simple dinner this week. Last night we had chicken with red pepper sauce.

I put some simple seasonings on the chicken breast and sauteed it in a pan. The red pepper sauce is made from a combination of red peppers, seasonings, white wine, and chicken broth. The color really pops against the chicken. The sauce is slightly spicy and a little bit sweet. It's delicious and perfect with a side of vegetables.

Red Pepper Sauce over Chicken (adapted from Tasty Trials)
2 T. olive oil, divided
3 c. chopped assorted red peppers (I used 2 red bell peppers and 2 red poblano peppers)
2 T. chopped shallot
2 garlic cloves, minced
1 t. cumin
1/2 t. red pepper
1/2 t. black pepper
1/2 t. salt
2/3 c. chicken broth
1/4 c. dry white wine
1 lb. chicken breasts
1 t. paprika
1 t. salt
1 t. black pepper
1 t. oregano

1. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Saute the shallots for 2-3 minutes. Add in the garlic and saute for an additional 30 seconds.

2. Add in the chopped peppers and saute for 5 minutes. Stir in the spices, chicken broth, and white wine. Bring to a simmer and cook for 15 minutes.

3. Meanwhile, sprinkle the chicken breasts with paprika, salt, pepper, and oregano. Heat the remaining olive oil in a skillet over medium heat.

4. Cook the chicken breasts for 5-7 minutes per side or until they are cooked through.

5. Pour the cooked pepper mixture into a food processor and process until almost smooth.

6. Place the chicken on a plate and spoon red pepper sauce over top.

Spring Fling Giveaway Hop!

2013-04-30T06:26:00.000-04:00

It's spring and since we recently just moved I've been doing my best to clean out the closets and my book shelves. Thankfully Kathy from I am a Reader, Not a Writer is hosting a Spring Fling Giveaway Hop! My spring cleaning is your gain because I'm giving away a box of books! One winner in the United States (sorry, this giveaway is not for my international readers) will win the entire box of books.

Included in the box are the books:

A SIGNED copy of The Inn at Rose Harbor by Debbie Macomber
A Gangster's Garden by Marc Cortez
The Loved and the Lost by Lory S. Kaufman
Shopaholic & Baby by Sophie Kinsella
The Immortal Rules by Julie Kagawa
Fix-It and Forget-It Cookbook

a Rafflecopter giveaway
Check out all the other blogs involved in the Spring Fling Giveaway Hop!

Cajun Pork and Peppers Fettuccine Alfredo #WeekdaySupper

2013-04-29T06:05:00.001-04:00

I'm a menu planner. This has only been the case for the past two years but it has made my life so much easier! Every Saturday I sit down and look through my saved recipes on Pinterest, look through recipes I've clipped from my cooking magazines, and choose a few favorites. Then I go through my pantry and refrigerator looking at what I have and write down the ingredients that I don't have. I go grocery shopping on Sundays and the rest of the week is easy. I know what I need to defrost ahead of time and when I get home from work I'm not rushing around trying to figure out what to make.

This past week was no exception. I had my menu plan written, my grocery shopping finished, and then I saw THIS recipe. I don't know if it was the bright colors, the delicious seasonings, or the gorgeous picture but I had to make it. I looked in the freezer and found some pork chops then looked in the refrigerator and found some peppers. I set the pork in the refrigerator to defrost and two days later I bumped another pasta off the menu and we had this for dinner. This is a quick and easy recipe and I'm happy to be sharing it for #WeeknightSupper as it's perfect to make after a hard day at work.

This dish was as delicious as it looked. The sauce is creamy and slightly spicy. The peppers add bright colors and the pork add protein to the dish. We ended up sprinkling extra Cajun seasoning on top of the pasta for an added kick.

Cajun Pork and Peppers Fettuccine Alfredo (adapted from So Tasty, So Yummy)
3/4 lb. boneless pork chops, cut into chunks
1 T. Cajun seasoning, divided
1 T. olive oil
1/2 onion, diced
1 bell pepper, sliced (I used half a green pepper and half a red pepper)
2 garlic cloves, minced
1 T. tomato paste
1/4 c. white wine
2 T. cornstarch
1 c. chicken broth
1 c. fat free half and half
1 t. black pepper
1/4 t. red pepper flakes
1/4 c. grated Parmesan cheese
12 oz. whole wheat pasta

1. Place the pork chunks in a large bag. Sprinkle in 2 teaspoons of Cajun into the bag and shake to coat.

2. Heat 1 tablespoon of olive oil in a large skillet. Add the pork and saute until browned. Pour the pork into a bowl and return the skillet to the heat.

3. Heat the remaining olive oil in the skillet and add the onion and peppers. Saute for 3-4 minutes. Add the garlic and cook for 30 seconds.

4. Meanwhile, cook the pasta according to the package directions. Drain and keep warm.

5. Pour the wine into the pan with the vegetables to de-glaze it.

6. In a medium bowl whisk together the cornstarch, chicken broth, and half and half. Add the mixture to the vegetables and stir. Bring to a boil then reduce heat to a simmer. Continue cooking for 5 minutes.

7. Remove the skillet from the heat and stir in the black pepper, red pepper flakes, grated Parmesan, and pasta. Toss to coat the pasta. Serve hot.

Be sure to check out the other awesome #WeeknightSupper meals this week!
Monday - Hezzi-D’s Books and Cooks - Cajun Pork and Peppers Fettuccine Alfredo
Tuesday - Supper For A Steal - Jerk Shrimp Tacos with Mango Salsa
Wednesday - Happy Baking Days - Risotto Primavera
Thursday - Small Wallet, Big Appetite - Southwestern Crock Pot Baked Sweet Potatoes
Friday - Growing Up Gabel - Grilled Chicken Gyros with Tzatiki Cucumber Sauce

Naan #SundaySupper

2013-04-28T06:30:00.000-04:00

Notice anything different about my blog today? After almost 3 years of going under the blog address http://hezzi-dsbooksandcooks.blogspot.com I've switched over to my own .com! Make sure you update my blog address in your reader as the new address is www.hezzi-dsbooksandcooks.com. I'm super excited to share my new domain with you! Speaking of new things, what until you see what I have for you this week for #SundaySupper.

For the past two years I've made a list of things I wanted to accomplish during the year. Since I'm 32 this year my list consisted of 32 items, many of them cooking related. So when I found out the theme for #SundaySupper this week was to tackle something new in the kitchen I really wanted to knock something off my list.

I decided on Naan because I've seen several delicious looking recipes recently plus I heard someone talking about Naan pizza and just knew I had to try it! This is an easy bread to make because it only rises once and then is cooked in a skillet. I wasn't sure about the skillet method but it made the Naan golden brown and delicious.

It reminded me of flatbread and I think it would be great to use for a sandwich or wrap. We really enjoyed it as a base for a pizza. It was sturdy enough to hold them topping and was perfect for dinner. I'm so glad I tried this recipe. It's much easier and faster to make then many other breads and it's so versatile I know I'll be making this recipe a lot in the future!

Naan (slightly adapted from So Tasty, So Yummy)
2 t. dry active yeast
1 t. sugar
1/2 c. warm water
1/4 c. vegetable oil
1/3 c. plain Greek yogurt
1 egg
2 3/4 c. flour
1 t. salt
1/2 t. black pepper

1. In a large bowl combine the yeast, sugar, and water. Stir to dissolve then let sit for 5 minutes.

2. Stir in the oil, yogurt, and egg. Mix well.

3. Slowly mix in the flour, a half cup at a time, along with the salt and pepper. Mix until the dough comes together and then remove from the bowl and knead for 5 minutes.

4. Return the dough to the bowl and cover with a towel. Allow the dough to rise for 1 hour, or until it doubles in size.

5. After the dough has risen, flatten it out and cut it into 8 pieces. Shape each piece into a ball. Roll each ball into a 1/4 inch thick pancake shape that is 6 inches in diameter.

6. Spray a large skillet with nonstick cooking spray. Heat over medium heat. Place the dough in the skillet and cook until the under side is golden brown and bubbles begin forming. Flip the dough and cook until the other side is golden brown as well.

7. Repeat with remaining dough.

Naan Pizza (a Hezzi-D original)
4 pieces Naan
1/2 c. marinara sauce
3/4 c. mozzarella cheese, shredded
1/2 c. pepperoni

1. Preheat the oven to 400 degrees.

2. Spread 2 tablespoons of sauce on each piece of Naan. Top with 3 tablespoons of cheese and pepperoni.

3. Place on a baking sheet. Bake for 10 minutes or until cheese is melted. Serve hot.

These are the dishes that our contributors have been dying to declare victory over.

New Expeditions (Sides, Starters & Staples)
Homemade Corn Tortillas from Pescetarian Journal
Easy Oven Polenta from Shockingly Delicious
Homemade Spiced Flour Tortillas from Chocolate Moosey
Naan from Hezzi-D’s Books and Cooks
Homemade Tofu from Kimchi MOM
Indian Moong Beans from Magnolia Days
Baked Lemon Coconut Risotto from Soni’s Food
Homemade Peanut Butter from Home Cooking Memories
Homemade Ricotta Cheese from Webicurean
Portuguese Chorizo Bread from Family Foodie
Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons
Grilled Asian Snap Peas and Peppers from Neighborfood

Grand Quests (Main Dishes)
Traditional Pork Tamales from Gourmet Drizzles
Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
Rice Burger from The Urban Mrs.
Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
Miso-Glazed Salmon from The Foodie Patootie
Penne with Mustard and Chives from My Other City By The Bay
Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
Spanish Baked Scallops from Momma’s Meals
Black Beans and Cheese Empanadas from Basic N Delicious
Pork Dim Sum from Small Wallet, Big Appetite
Venison Steak Gyros from Curious Cuisiniere
Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
Vegetarian Hortobagyi Pancakes from Happy Baking Days
Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)
Vegan Chocolate Mousse from The Not So Cheesy Kitchen
Zebra Cake from That Skinny Chick Can Bake
Multilayer Bars from What Smells So Good?
Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
Homemade Vanilla Marshmallows from Vintage Kitchen
Strawberry Raspberry Fruit Leather from Juanita’s Cocina
Making Macarons – FAIL! from girlichef
Macaroons from Noshing With The Nolands
Fresh Strawberry Frozen Yogurt from The Messy Baker
Bircher Muesli from Peanut Butter and Peppers
Hello Kitty Rice Krispies from The Ninja Baker
Homemade Cinnamon Rolls from In The Kitchen With KP
Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
Ombre Mini Cakes from Daily Dish Recipes
Chocolate Dipped Madeleines from Big Bear’s Wife

Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Crispy Peppermint Fudge Bites (Gluten Free): What's Baking?

2013-04-27T07:51:00.000-04:00

A few months ago I met a wonderful woman named Annelies at Mixed Conference. She was super sweet and we got to talking about food before I realized she was at the conference as one of the sponsors. She was there representing Attune Foods which I will admit I had never heard of before the conference. I tried their organic cereal at the conference and it was really good! They also have a line of gluten free cereals that tasted great as well.

As soon as I got home from the conference I went to my local store and found that they carried the Erewhon Crispy Brown Rice Gluten Free Cereal. I bought a box in hopes of making a holiday treat with it. My husband found the box and tried a bowl one evening and was impressed by how good it tasted.

   I ended up making several delicious holiday recipes with Attune Foods cereals and we enjoyed them so much I've been making treats on and off with them throughout the year. When I found out that Amanda, from Our Italian Kitchen, wanted our What's Baking theme to be bite sized treats I immediately wanted to make a gluten free treat to take to work. When trying to come up with a good bite sized recipe I found myself thinking of chocolate and peppermint. I combined the two, along with the cereal, into a delicious fudge bite. I love how they turned out. The chocolate is firm but melts in your mouth and has just a hint of peppermint flavor. The rice cereal adds a nice crunch to the fudge. It's the perfect gluten free treat.

Crispy Peppermint Fudge Bites (Gluten Free) (a Hezzi-D original)
1 (12 oz) bag Wilton chocolate melts
1 (12 oz) bag Hershey's semi-sweet chocolate chips
2 (14 oz) cans Nestle Carnation Sweetened Condensed Milk
1 t. vanilla extract
1 t. peppermint extract
1 c. Erewhon Crispy Brown Rice Gluten Free Cereal

1. Line 2 mini muffin tins with paper liners. Set aside.

2. In a large saucepan combine the chocolate melts, chocolate chips, and sweetened condensed milk. Cook over medium-low heat, stirring frequently, until the mixture is smooth.

3. Remove the chocolate from the heat and stir in the vanilla and peppermint. Add in the rice cereal and mix well.

4. Using a tablespoon place a scoop of the fudge into each paper line mini muffin cup.

5.   Refrigerate for at least 4 hours. The fudge will keep for several weeks in the refrigerator.