Little♥Hyuts: 2012-05-20

Saturday, May 26, 2012

A Busy Bee Weekend!

Hey all!

This weekend is the 116th Camp Opening for my little church

at Harmony Grove.

Full of baking, books, family and fresh air!

Every year there is a bake off for corn bread, chili and brownies.

Of course I entered the brownie contest ^^

I couldn't help sharing some sweets with everyone,

so I wanted to share them with you as well!

I chose to make Blonde Toffee and White Chocolate Brownies.

For those of you that don't know, blonde brownies are made with no cocoa or chocolate. Instead, they have a brown sugar, vanilla or butterscotch base. I think of them more like a thick, chewy cookie :]

I tend to prefer Blonde to Chocolate. Both have infinite possibilities when it comes to mix-ins/toppings but, I feel that often a chocolate base is a bit heavy and overpowering.

Just for fun, Brownie Trivia!

Fudgy brownie recipes use very little flour and often use no leavening.

Brownies with a more cake-like texture generally use baking powder or soda and have more flour than their fudge-like sibling

Adding an extra egg will give your brownies a chewier consistency.
Unlike cakes, it is okay to leave brownies a little gooey in the center when you remove them from the oven.
The first brownie made was not actually a brownie at all. It was a tasty treat sweetened with molasses that we now know as a blondie.
The world’s largest brownie was made in 2001. It weighed in at 3,000 lbs. and was made with 750 lbs. of chocolate chips, 500 lbs. of butter, 850 lbs of sugar, 500 lbs. of flour and 3,500 eggs!

My Contest Recipe!

Yield: 24 brownies

Temp: 350

Time: 25-20 mins.

Ingredients:

11/2C all-purpose flour

2tsp baking powder

1/2tsp salt

1/2C(1 stick) butter, softened

1C Baker's sugar

1/2C brown sugar, packed

2 large eggs

1tsp vanilla extract (you may choose to use caramel ect.)

1/2C heath brand toffee bits

6oz white chocolate chips

Process:

Preheat your oven to 350.

Lightly grease a 13x9 baking pan and set aside (I always use Crisco)

In medium bowl, whisk together flour, baking powder and salt. Set aside.

In large bowl, cream together butter and both sugars.

Add the eggs and extract of your choice and beat until fluffy.

Slowly blend in flour mixture.

Fold in white chocolate chips and toffee bits.

Spread the batter into your prepared pan.

Bake for 25-30 mins. Cool before cutting. (brownies tend to cook to done as they cool)

I have another day at the camp tomorrow, and here's where the books come in!

We have this great little bookstore on the grounds that sells some really neat stuff.

From books to jewelry, but mostly books ^^

Tomorrow I will spend my time volunteering in the bookstore!

I just love it! All my favorite things in one :]

Hopefully I will be able to post a picture of my winning ribbon

from the bake off too!

*HUGS*

Thursday, May 24, 2012

Author Interview: Astrid Yrigollen

ASTRID YRIGOLLEN

"Dreams are Written."

Astrid Yrigollen was born in the Bay Area of Northern California. She currently lives in Marin County, California. Aside from reading and writing she enjoys the beach, her pets and learning new languages. Astrid also likes to sew for her Japanese dolls known as Super Dollfies. Her gallery of dolly dresses can be seen at her sister site Grave Designs. She also co-chairs with her husband for CCBJD.org. Astrid is the author of several children's books including The Mysterious Pootkins, which she wrote and illustrated herself.

She has now published a wonderful young adult novel, The Mosswoods, that is available on both Amazon and Barnes and Noble.

The Mosswoods

Poppy Mosswood, like most 17 year olds, wants to lead a normal life. However, the Mosswood family is anything but normal. For in the forest they have sworn to protect, dwell wondrous creatures and dangerous beings. Beings that would love nothing more than to overthrow all of mankind. Ruthless billionaire Preston Buckthorn moves to town planning to marry Poppy to his son Brad. Brad wastes no time trying to win her heart but his love is warped by the taint that runs in his blood.

As Poppy is taken in by Brad's charms the appearance of a handsome stranger from the forest awakens her heart even though it is forbidden by both their worlds. From his long dark green hair to his piercing eyes, Ashtel is beautiful and powerful. He feels the danger that has emerged to threaten both of their worlds.
Torn between pledging herself as a Keeper or trying to grasp normality, Poppy is unaware of the true identity of Preston Buckthorn and that his sinister plan includes much more then just owning Mosswood forest.

I would like to thank Astrid for taking the time to answer some questions about her book! She is such a busy bee these days. Her and I met randomly through the game Bakery Story and have since become friends. She had posted that she needed reviews for her new Young Adult novel and I went and downloaded it right away. I really enjoyed reading The Mosswoods and I want to be able to share it with others too!

Q: What is your genre/target audience and why?

A: My target audience would be teens, young adults. I have always been a voracious reader but I remember particularly enjoying reading when I was a teen and used books as a form of escape from my less then ideal childhood. In this way, I hope I can give back to others who may be experiencing difficult times in their lives.

Q: Did you always want to be an author?

A: Yes, ever since 6th grade.

Q: Is The Mosswoods something you have been working on for awhile?

A: The editing part of it, not the story part of it. And I know its still rough in some places!

Q: How did you come up with the concept for your story? What were your major inspirations?

A: Dreams. I actually dreamt the part where Brad and his friends go into the forest and have to make their way though the herd of swine, then encounter the Boarman. I dreamt that I was the one on Watty though. I have some pretty crazy dreams and when I wake up I analyze them to see if I was influenced by anything I read or saw. If I find that the influence was minimal or it was just something weird from my subconscious I will use that as a nucleus for a story, then build around it.

Q: Are any of your characters represented by people in your life?

A;Yes ,in the story Watty is Poppy's faithful furry friend. I had two dogs Bela a Border Terrier ( named after Bela Lugosi ) and Suki a Rodesian Ridge Back/Pitbull mix ( which means Affection in Japanese) that passed away 4 years ago from old age. They were my best friends and I miss them still. There are aspects of Ashtel that were taken from my husband. His patience and protective nature to name two qualities.

Q: What was the biggest challenge you had while writing?

A: Spoiler Alert! Writing the romance part where Poppy and Ashtel finally get together! So I did it as a sort of narrative but I am hearing from many people that they want me to expand on that particular area of the story. So in the sequel I am doing some back tracking to that spot in the story which hopefully will please the readers that want more romance between Poppy and Ashtel.

Q:I know you are writing the sequel to Mosswoods. Are there any other works in have in store?

A: Yes, other than the sequel which is titled, The Uprising, I have a compilation coming out later this month. I am just getting the cover work finished. I cant really say its for children though. I don't know who its for really. People who like strange little stories I guess. I also have a Japanese love story of sorts in the works. That one is taking a lot of researching and language learning!

Q: What is your favorite book?

A; At first I was going to say I have to many to name but then I realized I do have a book in my library that I have read over and over. It is Jane Eyre by Charlotte Bronte. I own a few different copies of the book , have read it over 30 times in the last 25 years and have seen every American and British version that I can.

What I Thought:

I have previously reviewed this book on my blog, but I have found there is always more to say!
I recommend this story for anyone who loves getting lost in a wonderful fantasy world. Astrid is correct in saying that books are a way to escape and Mosswood forest is the perfect place to get lost in. Well, if you don't mind the occasional confrontation with strange ancient beasts!
She has created characters that are not easily forgotten. This book has a great balance of action, mystery and romance. It is fun and easy to read. I can not wait to follow up with the sequel!

Please visit the author's site, HERE, to find out more about The Mosswoods and her other works.

Lemon Curd Bars

I am a HUGE fan of tea. I drink tea with every meal along with a cup before bed. My favorite teas are ones I blend myself. I especially like finding baked goods that compliment my tea to well... a tee. ^^

These lemon curd bars certainly do just that. They are sweet and tangy and perfect beside a cup of black spice tea! Lemon Curd can be found at specialty and health food stores such as Sprout's. You can also choose to make your own. Unfortunately, it was easier for me to buy it premade and in a jar this time around.

Here's What You Do:

(Yield: 2 dozen)

Ingredients:

1C Butter softened

1C Baker's sugar

2C All purpose flour

1/2 Tsp Baking Soda

1/2 Tsp Hazelnut extract (You may choose to use vanilla or another extract of choice, or none at all!)

1 Jar (10oz) Lemon Curd

2/3C Flaked coconut (I buy mine from the barrel in Sprout's)

Process:

In a large bowl cream the butter and sugar until light and fluffy.

Combine flour and baking soda and gradually add to the creamed mixture.

Mix well.

Set aside 1C of the mixture for topping. Press the remaining amount into a prepared 13x9 baking dish.

Bake at 350 for 12-15 mins or until edges are lightly browned. Cool for 10 mins.

Spread lemon curd over the crust.

In a small bowl combine the reserved topping with coconut.

Sprinkle over lemon curd.

Bake for 18-22 mins (I did 20) or until golden brown.

Cool completely on a wire rack before cutting into bars.

ENJOY!

Sunday, May 20, 2012

Rhubarb Berry Crumble

Rhubarb is typically grown for its stalks. It is stewed with sugar or used in pies and desserts, but it can also be put into savory dishes or pickled.

Originally it was referred to as a vegetable. However, in the late 1940's Rhubarb became reclassified as a fruit.

The leaves of the plant are poisonous and the roots are used medicinally in some cultures.

To me Rhubarb was that weird word we used to whisper in drama class when we needed to look like we were having a conversation.

Now it is one of my favorite things during spring season! It has such a unique flavor and makes wonderful tartlets, pies and crumbles. I typically like to mix the Rhubarb with other berries and cover it with a sweet crumble top. That is exactly what I did today after church, and boy did it turn out yummy!

What You Do:

Yield: 9 servings

Prep time - 15mins Total time - 45mins

Ingredients:

3-4 stalks fresh Rhubarb cut into 1cm pieces (color of the stalks does not affect taste. Green ones are a little more robust in flavor. a nice pink to red color is preferred for presentation purposes only)

2c sliced fresh strawberries

1 carton fresh blackberries

1/8c granulated sugar

1tbs ground ginger

1tsp cinnamon

1tbs lemon juice

1c Baker's sugar

1/2c light brown sugar, packed

4oz. butter (one stick) softened

1/2 c all purpose flour

1/4c pastry flour

1tsp cinnamon

Process:

Preheat your oven to 400.

Prepare a glass baking pan by lightly spraying it with cooking spray.

Slice your Rhubarb and strawberries into 1cm size pieces.

Place them in a bowl along with the blackberries or other berries of your choice.

Add the sugar and lemon juice and toss the berries.

Put the berries into your baking dish and sprinkle the cinnamon and ginger over them.

Set aside.

In a large mixing bowl combine both sugars and flours. Mix until combined.

Now soften your butter and cut it into chunks.

Mix with a pastry cutter (or fork) until it forms a crumbly mixture

*I added a handful of fresh baking oats here*

Cover the berries evenly with the crumble.

Bake in oven for 30-35 minutes or until the top is brown and crispy.

ENJOY!

I serve my crumbles with heavy cream but ice cream works just as well!