Th Reading Lair

Posts Tagged ‘Reading Recipes’

  • A Happy Roundup of Bookishness {plus a recipe}

    Friday, May 10th, 2013


     Firstly, let me say a MILLIONTRILLION thanks for the sweet congrats regarding my bookish contract. I feel thoroughly spoiled by all your smiles and lovely encouragement. :0)

    Secondly, I’ve been playing catch up on life this past week (ooh, I’ve also been reading the Iron Fey series - okay, that ice prince boy? um, WOW), and came upon a few items in the online book world that made me happy. So I thought we could enjoy them together (feel free to clickety click the blue links)!! Did anyone else see these?

    Number 1.

    The ENDER’S GAME Movie Trailer!!!!

    OH. DEAR. MOTHER. I held my breath the entire way through. And then had to watch it again. Best sci-fi book ever, and I Can. Not. Wait. for the movie.

     Number 2:

    The Adorable Danielle Smith is in Writer’s Digest!

    Most of you probably know Danielle, but if you don’t – you should rush to her blog. Now. Just do it. Because not only is Danielle a beautiful person inside and out, she’s a lovely friend and a fabulous book blogger {at “There’s a Book”}. And she’s recently become an Assistant Agent at Foreward Literary!! I’m so EXCITED for her!!!!!

    Number 3:

    “The OCD of Picking a Bookby CUDDLEBUGGERY

    Heheheheh… SO good, and in my case, so true. Admit it – you do it too!! ;0)

    Number 4:

    Last but not least, I give you cookies!

    And not just any cookies – these are P-NUT BUTTER SNICKERDOODLE COOKIES!! Child #2′s been making them lately, and I’m completely in looooove with their tasty-ness. *sigh*

    peanut butter snickerdoodle cookie recipe

    A Recipe for P-nut Butter Snickerdoodle Cookies

    1. ¾ cup butter (room temp)
    2. ¾ cup packed brown sugar
    3. ¾ cup granulated sugar
    4. ¾ cup smooth peanut butter
    5. 1 egg
    6. 1 tsp vanilla
    7. 1 & ¾ cups all-purpose flour
    8. pinch of salt
    9. ½ tsp baking soda
    10. Cinnamon Sugar: 3 Tab sugar + 1 ½ tsp cinnamon

    Preheat oven to 350. In a large bowl, beat together butter and both sugars until creamy. Add peanut butter, egg and vanilla, beating til well blended. Mix in flour, salt, and baking soda. Shape dough into 1-3/4 inch balls and roll them in the cinnamon sugar mixture. Place 2 inches apart on ungreased baking sheets and bake 10 to 12 minutes, or until puffy and lightly golden. Cool a few minutes on pan before removing to a rack. Then go ahead and eat them. Eat them ALL.


    Sooooo??? What’d I miss?!

    Any bookish news to add? :0)


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    Posted in Genre Savvy, Reading Recipes, Uncategorized | 7 Comments »

  • A Recipe for White Chocolate Dipped Snickerdoodles

    Friday, February 1st, 2013

    Well preciouses,

    What better way to follow up last week’s squealy, romancy, fairytale photos (seriously — isn’t Sarah FABULOUS?) than with a food love post? Because, as you know, food and romancy things are synonymous with bliss in my world, and I’m thinking perhaps Valentine’s month is the perfect time to bequeath you with my very favoritest cookie ever: Snickerdoodles. (Which may or may not be considered The Edward Cullen of the cookie world – in the sense that, they’re all glittery and sparkly, but not everyone likes them.)

    Buuuuut these aren’t just any Snickerdoodles. These are chewy, melt-in-your-mouth, glorious White Chocolate Dipped Snickerdoodles.

    And I promise you’ll adore them. :0)

    chewy snickerdoodles recipe

    A Recipe for White Chocolate Dipped Snickerdoodles

    1. 1 cup butter (room temp)
    2. 1 & 1/3 cups sugar
    3. 2 eggs
    4. 3 cups flour
    5. 1 & 1/2 tsp cream of tartar
    6. 1 tsp baking soda
    7. Pinch of salt
    8. Cinnamon Sugar: 3 Tab sugar plus 1 1/2 tsp cinnamon
    9. 12 oz. white chocolate (I use Almond Bark)

    Cream the butter and sugar, then beat in the eggs until everything’s all fluffy and happy. Add the flour, cream of tartar, baking soda, and salt, and mix til blended. Then roll into 1 inch balls and coat each in the cinnamon-sugar. Stand back and admire how pretty and sparkly they look before baking on an ungreased cookie sheet at 375 degrees. After about 10 minutes they should be all puffed up and crackly on top, but still pale. The key with these Snickerdoodles is to keep them moist and chewy by not over-baking them. Remove from the pan as soon as you pull them from the oven and allow to cool completely. Melt the white chocolate in a saucepan over low heat (or in the microwave like me, cuz I’m lazy), then dip each cookie halfway in the white chocolate before setting aside on parchment paper to cool and harden. You’ll probably want to store them in the freezer. Or…… could be like me and shove them in your face until you look around and realize everyone’s staring at you because you’re not sharing.

    Your choice.

     chewy snickerdoodles recipe

    And speaking of sharing…how’s your week been?


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    Posted in Reading Recipes, Twilight | 16 Comments »

  • Adventure Pics (Plus a Recipe for Disneyland’s White Chocolate Chip Raspberry Cookies)

    Wednesday, December 5th, 2012


    So? What did I miss while I was gone? Any bookish / awkward / or otherwise nerdy news I need to know about? Oh c’mon, you know you’ve got some! You MUST dish! Pleeeeeeease????????

    And in return, I’ll bestow upon your lovely self a **reeeeeeeecipe** (she says in her sing-song voice). It’s a knock-off of THE Disneyland cookie. You know, the uber famous White Chocolate Raspberry Cookie. If you’ve not tried it, OH MY GOSH I swear I will make you some and bring them to your house and shove them at you and then watch and smile as you eat every last one. Because they’re that amazing. (In fact, I love them so much, Jay Asher once sent me a pic of himself purchasing one. Just to taunt me.)

    But firstly?

    I bore you with photos of my vacation.

    Because I can (she says with a small *mwahahahaha* chuckle).

    Here goes:
    First we got super sick.

    Ugh, right?

    NOT something we need a photo of.

    But then? Then we got better. And took long walks in the rain.

    walking path

    And jumped in lots of puddles.

    Rain boots photo

    Followed by a day trip to Disneyland.

    Where we flew a rocket ship.

    Disneyland's Buzz Lightyear

    Then we killed Zurg.

    Disneyland's Zurg

    Before being chased by bloodthirsty abominable snowmen through the Matterhorn.


    Followed by a whimsical visit to Sleeping Beauty’s castle…

    Which was obviously too whimsical for Wolverine, since he felt the need to sneak up and scare the blazes out of Middle Child.

    frighten and laugh

    And of course we had to visit Tarzan’s tree house! We wants to live in it, preciouses.

    Disneyland Tree Fort

    That’s where we saw the incoming pirate ship.

    Disneyland Pirate Ship

    After a harrowing escape We fought them off like ninja warriors and ran away like little girls and found our way to Main Street.

    Disneyland Christmas Lights

    Where we sat and watched the castle light up with magic.


    While the fireworks ignited.


    We *might’ve* kissed.

    Kissing photos

     Before coming home to sleep.

    And the next morning…

    We started the search for my favorite Disneyland cookie recipe. (Good gracious WHY I’ve not done this before I don’t know.)

    We found an AMAZING version!!!

    At MY BAKER LADY’S blog (clickety-click the link):

    Disneyland’s White Chocolate Raspberry Cookie Recipe

    Disneyland dessert, Baby shower cookies

    Yes. YUMMY.

    Disneyland desserts

    Quick word to the nerd: They’re best served cold. ;0)


    Back to my original question.

    WHAT DID I MISS??? And how ARE you???

    Sleeping Beauty, The End


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    Posted in Reading Recipes, Uncategorized | 13 Comments »

  • A Recipe for Autumn Cupcakes (gluten free, cane-sugar free) Plus the Hansel & Gretel Trailer

    Wednesday, October 24th, 2012

    I have autumn food for you, preciouses. Or should I say autumn **CUPCAKES**!!!! (Which make for really amazing breakfast muffins, by the way. But let’s just mainly focus on the **CUPCAKES** part.)

    Also, I have Hansel for you to look at.

    You’re welcome.

     Annnnd yeah…this pic is obviously not of Hansel, but we’ll get to him.

    Firstly though…

    Shortly after my 5 Cupcakes Recipe post, I was flittering my way around the food interverse looking for a cupcake recipe that was both super yummy and super-doable for my food-sensitive friends and family. As luck would have it, I stumbled across this Carrot Cake Recipe from Elana’s Pantry. I tweaked it just a tad (cuz I can’t seem to leave good enough alone) and fell completely in love with it.

    Which…kind of shocked me. 

    Because if you’re anything like me, you see the words “gluten free, cane-sugar free, and dairy free” and wonder what kind of sick hell someone came up with and is now trying to market as “food.”


    Surprisingly…this is not hell. So gosh-dangit, you will eat your healthy cupcakes and you will like them.

    Here’s the recipe :0).

    Autumn Cupcakes (gluten, cane sugar & dairy free)

    1. 1 ½ cups almond meal (Elana’s recipe calls for blanched almond flour, but I used almond meal out of necessity, which I think is a no-no but it worked)
    2. ½ tsp baking soda
    3. ½ tsp salt
    4. ¾ tsp cinnamon
    5. ¼ tsp nutmeg
    6. ¼ cup agave nectar
    7. 2 tablespoons grapeseed oil
    8. 3 eggs
    9. 1 tsp almond extract
    10. 1 ½ cups grated carrots
    11. ½ cup chopped pecans
    12. ¾ cup raisins
    13. Next time I think I’ll add a bit of shredded coconut

    Directions: Fire up the ol’ oven to 325. Combine the dry ingredients, then set aside. In another bowl, blend the agave, grapeseed oil, eggs, and almond extract. Add in the carrots, pecans, and raisins (and coconut if desired). Combine the wet and dry ingredients, then drop spoonfuls of the sludge into paper-lined cupcake tins until 2/3 – 3/4 full. Bake for 15-20 minutes.

    And while those are baking, you should probably take a break and feast your eyes on this Hansel and Gretel movie trailer (thank you, Meg).  Although I suspect you’ll probably mainly be feasting your eyes on Hansel, cuz, honestly, who ever thought of the little candy boy as being a hottie? And check out Gretel being all awesomesauce with her fighting skills and weapons.

    January 11, you can’t come soon enough.


    Ahem. Now that we’re all good and happy about THAT…let’s get back to our food glory. Okay, so as mentioned above, these carrot cake cups of goodness actually make for INCREDIBLE breakfast muffins. Buuuuut if you decide to make them into cupcakes…well, then you’re living as nature and God truly intended.

    Because frosting makes everything better.

    The frosting recipe I used for these babies is basically a meringue (so it pretty much tastes like eating marshmallow *yum*). I found it over at Simply Gluten Free although maybe there’s something wrong with my cooking skills (are we surprised? no) because, as is, the frosting was the tiniest bit runny. So I plopped said runny frosting on the cupcakes and stuck them under the broiler for 4 minutes. Then added ANOTHER scoop of frosting and placed them back under the broiler until they were all nice and toasty. Annnnnd VIOLA!

    We had cupcake joy.

    And just in case you’re wondering, yes, these taste even BETTER the second day. So save a few. ;0)

    All right then, before you run off all giddy and fangirly… *waves hand in front of you while using Jedi mind control*  You should leave us a comment.

    Today’s topic choices being……….

    *raises hands to sky and throws head back* ***MWAHAHAHA***

    1. What fairytale-ish movie are you MOST looking forward to seeing in the near-ish future? (And no you can’t count The Hobbit, preciouses, cuz we already know it’d win hands-down. Plus it’s real and therefore doesn’t qualify as a fairytale.)
    2. If you could be a fairytale creature, which one would you be?
    3. What is THE worst Halloween costume you’ve ever worn? (And yes, I still own my whoopee cushion costume, so no snarky remarks on that one).

    So pick a topic and let’s dish it out, preciouses. Reeeeeady???


    And for other autumn deliciousness I sometimes rabidly drool over: A Recipe for Man Soup, Autumn Apple Bread, and Butternut Squash Stew.


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    Posted in Reading Recipes | 10 Comments »

  • 5 Cookbooks for the Booknerd (Plus a Couscous /Quinoa Salad Recipe)

    Wednesday, September 5th, 2012


    You need these cookbooks for your kitchen shelf.

    As do I.

    THE NARNIA COOKBOOK (via Goodreads)

    For teatime with Mr. Tumnus.


    As well as this REGIONAL COOKING FROM MIDDLE EARTH (via Amazon), for those days spent slaving over the fires for an unruly bunch of orcs.


    The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory--More Than 150 Magical Recipes for Wizards and Non-Wizards Alike

     To celebrate the year’s start-of-term feast you’ll definitely need THE UNOFFICIAL HARRY POTTER COOKBOOK (via Goodreads).


    Lord Peter Wimseys Cookbook

     And good gracious, let’s not forget THE LORD PETER WIMSEY COOKBOOK (via Goodreads) in honor of the dashingly sexy Lord Peter Wimsey. (Let’s all take a moment to sigh, shall we?)


    Wookiee Cookies: A Star Wars Cookbook

    And WOOKIEE COOKIES (via Amazon). Which is just…beyond amazing.

    I want it.


    And since we’re on the topic of cooking…it occurs to me that I owe you a recipe. :0)

    Couscous (or Quinoa — your choice) Summer Salad

    A few months ago I was running late for a lunch date with my Word DIVA writing group to which I was supposed to bring a salad. I ended up cooking a pot of quinoa and tossing in a bunch of ingredients before the thing had hardly cooled. As it turned out, I kind of loved it, and I’ve been making it ever since. Sometimes I use Israeli couscous in place of the quinoa (as I did this week — which is why you get that pretty picture above). The only main difference is that I usually add sliced kale to the quinoa while it’s still warm, but I don’t use it in the couscous. (Don’t ask me why — it’s just the whole cooking-by-the-seat-of-my-ridiculous-pants thing I do. So if there’s anything about this recipe that feels a bit random to you, or you find you’d like to change around at all – have at it.) :0)

    Okay, here goes…

    First, cook the Israeli couscous or quinoa according to the directions, adding in a dash of garlic salt to the water (I use a box from Trader Joe’s so…brown it in oil, add water, blah, blah, blah… You’ll want to make around 3 cups cooked, give or take). Once the quinoa’s finished cooking, toss in about a 1/2 to 3/4 cup of sliced kale and stir to soften the leaves while the quinoa’s still hot. For couscous, just skip the kale and move on to the next step.

    When mostly cooled, add in:

    1. 1/2 cup (pressed down) chopped cilantro
    2. 1/3 – 1/2 cup feta cheese
    3. 1/2 green onion sliced thin
    4. 1 tomato chopped small
    5. 1/2 cucumber chopped small
    6. And although I didn’t add black beans this time around, I think they’re a yummy addition, so…toss some in if you’re inclined

    For the dressing, mix together: 

    1. 1/3 to 1/2 cup olive oil
    2. 1 tsp apple cider vinegar
    3. 2 ½ tsp. cumin
    4. Dash nutmeg
    5. 1/4 tsp garlic salt
    6. 1/8 tsp pepper
    7. Also, sometimes I add a tiny bit of agave syrup if I’m in the mood for a slightly sweeter flavor so…there’s that

    You might use a different amount of salad dressing depending on whether you’re using couscous or quinoa, so I suggest mixing the dressing altogether and then adding slowly until you’re happy with the taste and moisture level.

    And there you have it. Go at it, my lovelies. But first you should tell the rest of us how the week is treating you. Anything awesome or disturbingly awkward or super fabulously annoying we should know about?


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    Posted in Reading Recipes, Uncategorized | 18 Comments »

  • You Like Cupcakes, Yes? 5 Recipes of Goodness

    Thursday, August 9th, 2012

    So ever since my Joss Whedon Cupcake Campaign post a few weeks ago, I’ve had this zombie-level need for cupcakes. With lots of frosting. Seriously, like GOBS of frosting. (Because as any 4-year-old will tell you, the frosting is the best part.) And since work has just calmed down, what better way to bring on the reading / writing / cleaning-my-embarrassingly-dirty-house goodness than with cupcakes?

    Hence I dub this weekend **BAKING WEEKEND**.

    Oh…and did I mention it’s Wolverine’s birthday on Saturday?    <— Let’s just all take a moment of silence for the handsome man, shall we?


    Okay, we can now commence with the birthday singing. And while you’re busy singing (and wondering just exactly HOW OLD he’s turning), I’ve got some cupcake recipes to share for this month’s Reading Recipes. The first one, I’m not counting as an actual recipe though because, well, you just add water. It’s my laziest baking thing ever. But it’s honestly one of my favorites. In the entire universe. It makes these:

    Yum, yes?

    And are you ready for it?     

    Don’t hate me because it’s truly so lazy, okay?

    You simply take this (or any other angel food cake mix):

    Add water. Mix. Bake.

    And here’s the tricky part —>  You cover the cupcakes with this Fluffy White Frosting (yes it HAS to be THIS type of frosting in order to be awesomely delicious and taste like marshmallows). And I just realized this post now looks like a Betty Crocker add. Sheesh. I swear it’s not – they’re just super yummy! ;0) 


    The result is these sweet babies:

    Easy and fabulous melt-in-your-mouth cupcakes.

    And for some REAL cupcake recipes that require actual effort on the part of us reading / baking-type people…well, I’ve put together the below list. I’ve not actually tried any of them, but I WILL over the next few weeks when I’m searching for sustenance to eat while reading. Probably in this order:

    1. Gluten Free, Sugar Free Cinnamon Apple Cupcakes (from Simply Gluten-Free)

    Everything about these has me intrigued (including her gorgeous photos).


    2. Butterbeer Cupcakes (from Pastry Affair)

    Good heavens I need these like Harry needs his friends.


    3. Peach Cupcakes with Peach Buttercream (from Cathlin Cooks)

    Like summer in the form of a cupcake. I could make these with the giant peaches we picked last week.


    4. Zucchini Cupcakes (from Taste of Home)

    I heart anything zucchini. That is all we need know.


    And finally…Caramel Macchiato Cupcakes (from My Buttery Fingers)

    Might. Be. The. Best. Invention. Ever. Mmm…



    How about YOU, preciouses? What are you reading or eating or generally up to as we head toward this fine birthday weekend?



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    Posted in Reading Recipes, Uncategorized | 17 Comments »

  • 7 Summerlicious Ice Cream Recipes

    Wednesday, June 27th, 2012

    Summer has officially arrived in California! She’s all pretty, and warm, and ripening the fields for morning berry picking and the afternoons for hanging out beside the pool. I like to stretch out on the hot cement and trace the airplane patterns overhead while the kids splash around in the cool water.

    And just when the heat becomes unbearable, the evening breezes kick in and you can watch from your Adirondack chair as the fog rolls over the hilltops while you pretend to read that book you’ve been meaning to get to for forever because it’s seriously supposed to be the “best summer read of the year.” And I really am meaning to get to that book. I swear. It’s just that I keep getting distracted by cravings for summerish things…like homemade ice cream.

    Which is why we made it last night, and why I googled a bazillion different recipes for future craving reference and made a list of the ones that looked the yummiest. You can take a peek and see what you think. Just clickety-click the blue links. And then come back and tell me which summer read you’re working on…

    **And if you’re currently in Colorado with all the wildfires raging, my heart goes out to you along with my prayers. If I could, I’d mail you ice cream. And a hug. And a giant force-field of safety.

    Here goes:

    1. Fresh Strawberry Ice Cream (via Former Chef)

    Strawberry ice cream evokes in me the mood for picnics on pretty sheets beneath oak trees, and reading books by L. M. Montgomery, Charlotte Bronte, and M. M. Kaye.


    2. Salted Caramel & Candied Bacon Ice Cream (via Spoon Fork Bacon)

    Bacon? This ice cream has Dorothy Sayers’ hero Lord Peter Death Bredon Wimsey written all over it. Knowing him, he’d eat it in the bath. With his tea. Like the old British hottie that he is.


    3. Thai Basil Vegan Ice Cream (via Conscious Kitchen)

    The perfect ice cream for indulging in Marissa Meyer’s fabulous sci-fi/dystopian novel “Cinder.” Or even a little Mrs. Pollifax from Dorothy Gilman. (Of course, one would need to wear an awesomely flamboyant old lady hat to round out the experience.)


    4. Guinness Ice Cream with Chocolate-Covered Pretzels (via Food & Wine)

    And this is the ice cream we made last night. (Note: There are no chocolate-covered pretzels in the pic because I ate them all. :0)) We changed the recipe slightly by adding a few extra ounces of Guinness (to use it up) and a touch of cinnamon (simply because I thought it’d blend flavors nicely, and it did). Obviously, the alcohol burns off, leaving a subtle malty flavor, which is mild and homey. Also, we used agave nectar in place of cane sugar. Later on, we tossed crumbled choc chip cookies on the leftovers. I think it’s similar to what I always imagined Harry Potter’s butterbeer tasting like (if it was more buttery and minus the cinnamon).

    6. Peach & Toasted Pecan Ice Cream (via Southern Living)

    Everything about this makes me want to reread Maggie Stiefvater’s “The Scorpio Races” (for the sweet simplicity of it). Or “The Help,” or “James and the Giant Peach,” or “The Secret Life of Bees.”


    And finally, from my friend Cathe’s blog:

    7. Vegan Chocolate-Chai Ice Cream (via Cathe’s Kitchen)


    So there you have it, preciouses! Don’t forget to leave a comment telling us what book you’re on, or supposed to be on, or wish you were on.  Happy warm summer reading and eating!!!


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    Posted in Reading Recipes, Uncategorized | 15 Comments »

  • 6 Fun Flavored Popcorn Recipes (for snacking while reading)

    Wednesday, May 23rd, 2012

    I was on Pinterest the other night, getting distracted by all the Pretty Shinys (you know, those things that make you go, “Ooh look! Pretty! Shiny!”) and came across a wonderous looking popcorn recipe.  So of course I quickly ran into the kitchen to make a giant mess and some inspired popped goodness. At midnight.

    Here’s the thing I adore about popcorn. IT’S THE PERFECT READING SNACK!

    Like this:

    S’mores Caramel Popcorn (via Your Home Based Mom)

    Seriously, can you think of a better food to shove your face into while reading? It’s not like you have to look away from your lovely/suspenseful/crazy good book to poke your food with a fork or make sure you’re not smearing crumbs everywhere. You just grab a few pieces and shove them in your face, grab and shove, grab and shove. Also, chew.  No interruptions.

    Am I right?            <—-“Yes,” you say. You see my genius reasoning for adoring such a snack.

    I usually make my popcorn from scratch by sprinkling the kernels into a pot with a little olive oil and lots of garlic salt. Once they’re all popped and smelling garlicky, I top them with melted butter and parmesan cheese. But after seeing these popcorn pics, I want to try them ALL. Today.

    Clickety-click the links for the recipes, but first you should leave a comment telling us how YOU prefer your popcorn. Do you have a secret recipe for us? *she asks in a hopeful voice* Or is there another reading snack you can’t live without???

    Birthday Cake Batter Popcorn (via Tasty Kitchen)

    I think we can all agree that everything is better with sprinkles. And cake.

    . . .

    Stovetop Popcorn with Coconut Oil (via Seemingly Greek)

    I’m in love with anything cooked in coconut oil. That is all we need know. So. Good.

    . . .

    Spicy Caramel Bacon Popcorn (via A Cozy Kitchen)

     BAAAAACON!!! My husband would call this “man popcorn.” I just call it “Brilliance.”

    . . .

    Olive Oil & Rosemary Popcorn (via Alaska From Scratch)

     Rosemary. Good heavens I need to try this.

    . . .

    And last but far from least:

    Cookies and Cream Popcorn (via Sweet Tooth)

     I’m pretty sure after eating this I could speed read through my book. That or keel over from sugar shock. Cookies & Cream, I heart you.

    ;0)  Enjoy!

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    Posted in Reading Recipes, Uncategorized | 15 Comments »

  • Which HUNGER GAMES Character Are You? (plus a crazy-good recipe)

    Wednesday, March 21st, 2012

    Tomorrow is HUNGER GAMESSSSSSSS!!! *toots horn and tosses glitter and cupcakes and baby unicorns around the room*

    Of course I’m going to stand in line for the midnight showing (tickets acquired, thank you my lovely Sarah Kathleen) with all the crazies. I was thinking of going as Haymitch since I’m old and sometimes grouchy when I’m up late, plus I like to throw things at people. Which means I’d be the awesomely fun person in line launching an arsenal of bread and meds at the Katniss look-a-likes. (Hmm…there’s possibility in this plan.)


    Alas, I cannot be Haymitch. I just took this HUNGER GAMES character quiz and, apparently, I am Cinna! (How very cool of me, I know. He was always my favorite. Even after he…you know—SPOILER CENSORED FOR THOSE WHO’VE NOT FINISHED THE SERIES—)

    So now I have to rethink my plans, because for as awesome as Cinna is, how does one “be him” in a movie line? Does one walk around fixing the braids of the Katniss look-a-likes and trying to rip off their leg hair and measure them for clothing sizes? Uh, no thanks. This…I will have to think on.

    In the meantime, I command you to rush over and take this quiz so we can see which HUNGER GAMES’ Character YOU ARE. Here’s the link:

    HUNGER GAMES CHARACTER QUIZ <—and no cheating


    As for the rest of you, Preciouses, I offer a pie recipe. An insanely good one that’s even better when you realize what’s in it. Or rather what’s NOT in it. It’s everything my kids (dairy-allergic) can eat, and what I (sugar-sensitive) prefer. The super sweet Vickie Motter introduced me to this amazing chocolaty pie (from Chocolate-Covered Katie’s healthy dessert blog), and now I have a slight addiction to it. (Read that as I have a serious addiction to it.) She also introduced me to this homemade, cane sugar-free, three-ingredient chocolate, which I used to make the pie (it gives a tasty coconut flavor). So if I need some sort of chocolate addiction intervention in the next few weeks, you’ll know who to blame. And while you’re at it, check out Vickie’s agenty blog space and book reviews. You’ll like her.

    No cane sugar. No dairy. No gluten if you prefer (which I don’t, so I made mine with crust :0)). But you’d never know it was missing any of those. I swear. Oh, and per Vickie’s suggestion—let the pie refrigerate for 12 hours for best flavor. I tried a slice around six hours and then after 12 just to see what she meant, and I completely agree. After 12, the tofu had absorbed the flavor all the way. Also, I added a bit more agave than the recipe calls for and used almond milk for the non-dairy milk. So…yeah. Have at it:



     ultimate chocolate pie photo



    pie crust photo



    ultimate chocolate pie




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    Posted in Games, Genre Savvy, Reading Recipes | 18 Comments »

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