Fellow writers, in these pandemically, financially-challenging times, here–courtesy of BookBub–is your ticket to a writers conference and you can keep your bunny slippers on the whole time. [Hey, guy-writers, I’m not judging…]
The word cloud above supplies most of the topics. Check it out and run the sessions in the background while you’re baking writer’s block brownies for your self-selected ‘intermission’. Don’t forget the Italian roast, though I know some writers from the great state of Virginia prefer tea. ;-]
Sweet potato bread pudding, to be specific, inspired by an episode of George Hirsch Lifestyle
I had leftover monkey bread/pull apart from a local bakery–the parts lacking anything resembling sweet, syrupy, or nutty [i.e. the dry stuff that should have been drenched, but wasn’t. Okay, so I’m a hard-nose when it comes to unhealthy, but oh-so-good pastries.]
And I figured it would be a great springboard for a bread pudding.
Anyway, I steamed the sweet potatoes and worked in plenty of vanilla, cinnamon, and brown sugar. The resulting mash sat peacefully in the fridge for a couple of days and this morning mixed well with the sweetened custard, then the bread, chopped pecans, and rehydrated cranberries.
I can’t seem to track down the exact recipe, sorry. So, bakers, just mix it all together and keep an eye on it. At 350 degrees, the pudding–about 2.5 inches high– took about 70 minutes–foil-covered for the first 40 minutes, then crisping up the rest of the time.
L. convinced me that the sweet potatoes made this a health food. Worked for me.
Anxiety lurks around every corner.
War ain’t great.
Ditto nuclear devastation.
**And painful alliteration? The worst.
But that all pales compared to…
cinnamon rolls without the ooze.
And there it sat, taunting me…Do I have enough cinnamon/sugar/butter goo coursing through my folds and crevices? Or am I just a lifeless, arid mass of flour and yeast?
Taunt away, dough boy! I’m ready for you!
Thank you, Ree Drummond. [And thank you foodie friend, L.O., for the recommendation.]
To quote the Food Network star: “It really should be called ‘Brown Sugar Sauce’.”
Not one to quibble over semantics, I share with you, The Pioneer Woman’s Easy Caramel Sauce.
• 1 cup Brown Sugar
• 1/2 stick Butter (4 Tablespoons)
• 1/2 cup Half-and-half Or cream (Cream will make it thicker.)
• 1 Tablespoon Vanilla
• Pinch Of Salt
— Mix everything in over medium heat. Whisk gently for about six minutes.
— Stop when you’ve reached a desired thickness.
— Serve warm or cold.
I’ll be mixing in cinnamon to a portion of the remaining sauce before reheating.
I may well add a little maple syrup to another portion.
Well, gee, how about some pre-reduced brandy or amaretto to another portion?
Conclusion: Whether it’s straight or doctored caramel, dry, disappointing cinnamon rolls are now a thing of the past.
Two other relevant photos:
Lest you think I’m leaving without another little morsel on writing…
Okay, I admit it…on my DVR, I still have 40 minutes of Hallmark’s A Happy and Friends Yule Log. Gotta say, it’s nice to watch cavorting puppies and kittens to break from the daily chaos and mayhem…and I’m just talking about my latest forays in the kitchen. Such as…
Recipe at bottom of post
2. Could someone please tell me where the TV remote is? I know, I know, one of you out there is going to snark that I’d track it better if I didn’t mindlessly pop it in my pocket and drop it off, say, in the garage.
3. Iknow, I know…snark is a noun. Language snobs notwithstanding, it works just as well as a verb.