Crockpot Monday: Banana Bread

Posted by Katrina Roets at 9:36 AM

Monday, June 27, 2016

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Directions:

After mixing up your batter, pour it into a prepared loaf pan. If you have a round crockpot and not an oval one, pick a round cake pan that fits snugly inside the stoneware. Prop your lid open just a tad to let some steam out. I used a chopstick (no idea how to use them, but they’re handy!)

Cook on high for 4 hours, or until an inserted knife comes out clean. Carefully remove the hot pan from the stoneware and let cool.


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Book Review: The Wurst of Lucky Peach

Posted by Katrina Roets at 9:30 AM

Friday, June 24, 2016


The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado.

Lucky Peach presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that’s traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo.

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We all know my weakness for awesome cookbooks and summer is officially here, so I thought a book about sausages would be perfect! Well, I was right and I was wrong. This book, while advertised as a cookbook, isn't a cookbook. In fact, it only has about 40 recipes. The book is far more about the history and types of sausage. Unfortunately, it feels like it's suffering from a bit of an identity crisis.

So, while a disappointment as a full fledged cookbook, this book is still fantastic. Honestly, it's worth it just to read the rants about ketchup and mustard. If you're interested in learning about types of sausage, the geography of sausage, or even read short travelogues done by people traveling for sausage, this full of personality book might be for you. If you're looking for a cookbook, give this one a pass and keep your eyes open for a book stuffed with sausage recipes. Stuffed..get it?

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I received a copy of this book for the purpose of this review. All thoughts, comments, and opinions are my own.

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Cover Reveal: Under the Full Moon

Posted by Katrina Roets at 3:42 PM

Monday, June 20, 2016

Cover Reveal

Under the Full Moon For months, gruesome murders have gone unexplained near a rural English tavern in the woods. The deaths have been primal, and on the eve of the latest corpse discovery, a stranger enters town. Desperate to earn the trust of the patrons that same evening, he insists that he knows what beast has tortured the small community, and he knows how to stop it before it kills again. Not everyone is convinced, and when another person goes missing, unlikely alliances are forged to end the nightmare under the full moon. Add on Goodreads

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head shot boom
 Mike Zimmerman is a graduate of Oakland University in Rochester Michigan where he studied History, Political Science, and Social Studies. He is a published author in Renaissance Magazine and likes to write both fiction and nonfiction in his spare time. Mike Zimmerman has also published a full-length, historical fiction novel titled "Dracula's Apprentice." Follow his website




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Crockpot Monday: Apple Oatmeal

Posted by Katrina Roets at 9:34 AM

Ingredients:

1 cup of rolled oats
2 cups of milk
2 tablespoons of brown sugar
1 tablespoon of vanilla
pinch of salt
1 chopped apple


Directions:

Add oats, chopped apple and milk to your crockpot. Mix in brown sugar, vanilla, and a pinch of salt.
Cover and cook on high for 1-2 hours or low for 2-3. Garnish with some cinnamon for a bit of extra yummy.



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Crockpot Monday: Baked Oatmeal

Posted by Katrina Roets at 9:31 AM

Monday, June 13, 2016

Ingredients:

3 cups rolled oats (not instant or quick oats)
1/2 cup brown sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
2 Tablespoons flax meal (optional)
1 cup milk
2 eggs
2 teaspoons vanilla
1/4 cup butter, melted
3/4 cup dried fruit

Directions:

Mix all the ingredients together in the crockpot. Stir well with a spoon. You want to make sure the baking powder gets dispersed evenly.

Cover and cook on low for 3-5 hours, checking every so often. This is done when the edges are brown and are beginning to crust, and the center is set. An inserted knife should come out clean.

Let it sit in the cooling crockpot for at least an hour before attempting to cut. The longer you let it sit, the more set and brownie-like the pieces will be.


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Book Review: America's Best Breakfasts

Posted by Katrina Roets at 8:41 AM

Friday, June 10, 2016

Rise and dine! If there’s one meal of the day to get passionate about—no matter where you’re from in this great land—it’s breakfast with all the fixings. Featuring down-home diners, iconic establishments, and the newest local hot spots, America’s Best Breakfasts is a celebration of two of this nation’s honored traditions: hitting the open road and enjoying an endless variety of breakfasts. Even without a road trip, you can re-create favorites that will satisfy any time of day:

Shrimp and Grits, Hominy Grill, Charleston
Croque Monsieur Sandwiches, Tartine, San Francisco
Kimchi Pancakes, Sunshine Tavern, Portland
Filipino Steak with Garlic Fried Rice, Uncle Mike’s, Chicago
Cannoli French Toast, Café Lift, Philadelphia
Brioche Cinnamon Buns, Honey Bee, Oxford
Morning Glory Muffins, Panther Coffee, Miami

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Another week, another cookbook! I just know y'all are shocked to the core! Okay, but who doesn't love breakfast? I go through periods when all I want is breakfast three meals a day...eggs, french toast, bagels, cereal...you name it, it's breakfast all the time! So when an entire cookbook about breakfast and the breakfasts done in yummy restaurants came up in my list, how could I possibly have said no?

Let's start with the things that I loved.  The pages were that lovely glossy finish which makes it easy for slightly messy cooks to carefully wipe down without destroying your book. This is almost a must in cookbooks for me so I was thrilled to see it. The photography in this book is absolutely gorgeous and really helps to make this cookbook a gem in the kitchen. I love that the recipes are clearly laid out and for the most part, ingredients are easily attainable. When you have recipes from some higher end restaurants, that can be a problem.

Now..for what I don't like about this book. To be blunt, it skips most of the country. I did a quick count on the map that's at the front of the book and only 20 states are represented, 21 if you count Washington D.C. This disappoints me. I'd have much rather seen something a bit more all encompassing than 8 recipes from the state of Florida. Surely people in Michigan or Arizona or some of the remaining states know how to throw together an awesome breakfast!

All in all, this is a great cookbook, just don't expect it to be a true representation of our culinary country!


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I received a copy of this book for the purpose of this review. All thoughts, comments, and opinions are my own and not influenced by my total lack of juice yet this morning. ;)

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Crockpot Monday: Apple Coffee Cake

Posted by Katrina Roets at 9:26 AM

Monday, June 6, 2016

Ingredients:

Cake:
cooking spray
2 cups Bisquick mix 2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter, melted
2 apples, peeled, cored, diced (green is best, but feel free to use any you have on hand)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 egg

Crumb topping:
1/4 cup Bisquick
1/4 cup brown sugar
2 Tablespoons butter, softened
1/4 cup chopped nuts (optional)

Directions:

Spray your crockpot with cooking spray and set aside. In a mixing bowl, combine all the ingredients for your coffee cake. Stir with a rubber spatula--no need to break out the mixer. The batter will be thick and lumpy. Pour into your prepared stoneware insert.

In a small bowl, combine the ingredients for the crumb topping and sprinkle evenly on top of the batter. Cover and cook on high for 2 to 3 hours, or until the cake browns and pulls away from the sides. Uncover the cooker and cook on high for another 30 minutes, or until an inserted toothpick comes out clean.



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