NOW READING: The Stand

Guys, I did it! I finally finished Stephen King's The Stand. All 1200 pages. And I loved it. All 1200 pages.

Gotta love a book with a side of cookies

It took months - probably 3 months. But, it was absolutely worth it. I highly recommend the book. The character are engaging, and plentiful. Some I loved, some I hated, some I feared, some I rooted for. Some surprised me - good and bad.

I naively thought the book would largely be about the Captain Trips outbreak itself - and I'll say that (hopefully without too many spoilers) I was (gladly) wrong. Though post-apocalyptic literature typically isn't my thing (I just can't bring myself to read/see the Hunger Games), but I loved this one. I think because it breaks from the typical mode of delivery at least in my mind.

My biggest disappointment in the book is Frannie's character development. She goes from a fiercely independent young woman (a character I always look for and typically love in books) to one who is dependent (maybe even co-dependent, though I won't say to whom). Very disappointing.

But, as I feel any good book (especially Stephen King), there's a balance. While Frannie's development was disappointing, Stu and Larry's was pleasantly surprising. Also, Kojak is my favorite (I may name my next dog this. Followed by Glen Bateman.

Read it. Read it now, and always be looking over your shoulder for The Walking Man.

20-Minute Donut Holes from Scratch

Donut balls. That's what Boyfriend calls them. Doughnut balls? (Also, can we all please agree on a spelling for donut?) I think it's ridiculous, Boyfriend says its more accurate. This is pretty much us to a T.

Whatever they are, they're delicious. And learning not to be afraid of deep frying was perhaps one of my greatest/worst discoveries. Not quite the 15 minutes that the title claims, but I would say 20 minutes – and that’s good enough for me. Technically they're cheater donuts because they're made from biscuit dough, but that kind of cheat is A-OK by me.

I split these in half and rolled one group in cinnamon sugar and the other in powdered sugar after removing them from the oil. To my surprise, even though it was easier to coat them in cinnamon sugar, it was so much better with powdered sugar on top. When a warm doughnut is rolled in powdered sugar, it turns into an ooey, gooey, marvelous glaze - no assembly necessary.

After a good sampling with the home audience, I gave some to Boyfriend with a ridiculously cheesy handmade note (Doughnut know what I'd do without you). Who enjoyed them to say the least.

This recipe is lightly adapted from Cooking Classy

Ingredients:

1 1/4 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4 c. milk
1/4 c. buttermilk

1 tsp. vanilla extract
3 Tbsp. melted butter
2 c. vegetable oil, for frying

+ sugar, powdered sugar or cinnamon sugar for rolling/shaking in

Directions:

1. Mix dry ingredients. Add in milk, buttermilk, vanilla and melted butter and stir until combined.
2. Heat oil for a few minutes in a deep saucepan (be sure it's at least 1-1/2 to 2 inches deep) over medium heat until above 200 F (if you have a candy thermometer)
3. Roll dough into 1 inch balls and fry in oil until golden brown, then rotate and brown the other side.
4. Remove and dry briefly on a paper towel. Roll donut holes in topping or place in a bag with topping and shake.

There's nothing like a homemade doughnut quick at your finger tips.

A clean up tip:

• Let oil cool while you enjoy the donuts. Unlike bacon grease, vegetable or canola oil won't solidify at room temperature. Poor leftover oil into an empty soda can or water bottle and place (carefully) in the trash can.

S'mores Dip

Smores are one of those things that SCREAM summer to me. THEY SCREAM it. I love them so much like any normal functioning human being. But you know when you can't have smores? In January. When it's snowing. Enter the quick fix.

A couple of months ago, I hosted a game night with lots of appetizers. But, who wants to stop in the middle of a rousing game to go tend to dessert? This was the perfect fix. I put the chocolate and marshmallows in the cast iron skillet ahead of time and then quick popped it under the broiler for a few minutes and served with some graham crackers.

Perfecto. Game on.

Ingredients:
Chocolate Chips
Marshmallows
Graham Crackers

Directions:

1. Cover the bottom of a cast iron pan with 1/2 to 1 inch of chocolate chips. Top chocolate with a layer of marshmallows cut in 1/2
2. Place under broiler for about 5 minutes, but keep a close eye on it
3. Serve with graham crackers

Sausage, Egg and Pancake Breakfast Muffins

I love these breakfast muffins. There's something about a hand-held breakfast that seems so fun and convenient. Also, I love the sweet and savory combination. Love it. A while ago, I made this version with canadian bacon, and decided to switch it up (ok, we didn't have canadian bacon in the house). Boyfriend came over when I made these and he really liked them, which is always the seal of approval for me.

Ingredients:
4 slices of sausage, crumbled
5 eggs
1 c. all purpose flour
1/2 c. yellow cornmeal
2 Tbsp. sugar
2 1/2 tsp. baking powder
1 c. milk
1/4 c. vegetable oil
1/2 c. shredded cheddar cheese
Maple syrup

Directions:

1. Preheat oven to 400. Cook sausage in large skillet until it's brown and cooked through. In a small bowl lightly beat 3 eggs, 2 Tbsp. water and a dash of salt and pepper. Cook eggs in a hot skillet over medium heat without stirring until eggs begin to set on the bottom and around edges. With a spatula, lift and fold for uncooked portion to flow underneath. Cook until set but still moist. Transfer to bowl and set aside.
2. Brush twelve muffin cups with cooking spray. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. Combine milk, oil and remaining two eggs in a separate bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups.
3. Place a few sausage crumbles on each muffin. Bake 15 to 17 minutes or until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen; remove from pans. Serve with syrup. Serves 6.