The reviews are coming! And a Pumpkin Sausage Cornbread recipe too!

Are you folks ready?  Are you?

I know this blog isn't too busy, but I'm about to change all that.

I love collecting recipes, and I both admire and respect the bloggers who find and make those awesome recipes, and take the pics for their blogs.

But that's just not me.  I don't do that.  In the end sum of it, I'm a writer who can cook and loves recipes.  But I think I've finally found my niche in the food and cooking blogging world.

*** Cookbook reviews ***

ebooks to be more specific.  I have a kindle paperwhite, and amazon account, and a kindle for pc app, plus I can easily do pdfs as well.  I have a ton of free cookbooks that I've snagged off of Amazon, and I'm going to start reviewing them here in my blog.

So here's my opening cookbook review lineup:

Mastering Indo-Pak Cooking:  A must-have guide for every kitchen by Asim Iftikhar

http://www.amazon.com/MASTERING-INDO-PAK-COOKING-MUST-HAVE-KITCHEN-ebook/dp/B00JDJA3DI

The Sriracha Vegan Cookbook: 36 Sriracha Hot Sauce Recipes by Martha Drummond

http://www.amazon.com/Sriracha-Vegan-Cookbook-Sauce-Recipes-ebook/dp/B00I8UWK7U/

So be looking for those.  In the meantime, I'll close with a recipe from an author friend of mine, Kris Austen Radcliffe.

Pumpkin sausage cornbread

1 package of Bob's Red Mill gluten-free cornbread mix
1 14oz can pumpkin
1-2 spicy sausages, your choice (we used Kentucky Bourbon)
1/2-1 tablespoon red pepper flakes

Follow the package directions, except substitute the pumpkin for the oil.  Bake in a preheated 12" cast iron skillet.  Make sure to generously grease with butter.

Pumpkin cornbread with Kentucky Bourbon Sausage, served with chicken and green beans for dinner and with poached eggs for breakfast.

Her hubby, Peter M Radcliffe says -- The breakfast was poaching eggs and wilting a little spinach, then plopping it on top of the cornbread. About as easy as it gets.

Special Valentine's Day Treat - Elegant Chocolate Covered Strawberries

Valentine's Day is coming up soon, and here's a super simple special valentine treat to make and share with your special someone or your family or for a party.  

New feature! Recipes from Grandmother's Kitchen -- Chocolate Ginger Hazelnut Cake

Hey everyone!  I've found a neat website that doesn't mind if I share their recipes in my blog.  The website is -- http://grandmotherskitchen.org/ -- So on to the recipe --

Chocolate Ginger Hazelnut Cake

Ingredients

Cake
1/4 cup butter
1/3 cup molasses
1/2 cup brown sugar
1 cup all purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
2/3 cup milk
1 egg, beaten
4 Tablespoons dark chocolate, chopped fine
Icing1/4 cup butter, at room temperature
1 1/2 cups confectioners sugar
1/3 cup cocoa powder
1 teaspoons vanilla
2 Tablespoons milk
Garnish
1/2 cup hazelnuts, chopped

Directions

1. Preheat oven to 350 degrees F. Grease a 9x9 inch square baking dish.
2. Put butter, sugar and molasses into a medium pot and stir over low heat until butter has melted. Turn off heat once butter has melted and stir in chocolate.
3. Add flour, spices and baking soda to pot, and stir well.
4. Add milk, egg and stir until smooth.
5. Pour into pan. Bake 45-50 minutes, until tester inserted in middle comes out clean. Let cool completely.
6. To make the frosting. In a medium bowl, cream the butter, confectioners sugar, and cocoa. Beat in vanilla, 2 Tbsp milk. If icing is to thick add more milk 1 teaspoon at a time.
7. Spread icing over cake and garnish with hazelnuts to serve.

Original Chocolate Ginger Hazelnut Cake Recipe found at Grandmothers Kitchen Recipes.