Guest Author Breakfast with Yona Zeldis McDonough, author of "TWO OF A KIND"

Good morning, writers!

Today at the BB B&B, guest author Yona Zeldis McDonough is sharing with us her favorite breakfast recipe :) 

"Breakfast: multigrain English muffin with cottage cheese
and apricot butter + sliced bananas."

"The apricot butter comes from a farm in Ohio
though I bought it at a farm strand in the Hudson Valley."

"Coffee is cafe latte made in my Nespresso coffee maker."

Enjoy!!!

:)

Breakfast & Giveaway with Best-Selling Author Michelle Cruz Rosado :)

Breakfast is served! Author Michelle Rosado's favorite smoothie!

Good morning, writers!

Yesterday we had special guest author Michelle Rosado talk with us about her book PURSUING YOUR DESTINY. It was a pleasure to interview Michelle and as a thank you for being our featured guest author this week, she is giving away a SIGNED COPY of her book, so be sure to enter to win :)

Today at the BB Writers Retreat, she's serving up for us her favorite breakfast smoothie recipe!

To make it vegan, Michelle skips the yogurt and adds a dash of almonds and flax seed.

Strawberry Spinach Smoothies

Ingredients:
1 cup mango juice (Orange Juice also works well)
1/2 cup yogurt
1/2 lb  fresh or frozen strawberries, halved or quartered
1/2 lb fresh or frozen blueberries
1 banana
1 cup packed fresh spinach
Drizzle of honey (about 1 Tbsp)

How to:
1. Add the liquid ingredients first: 1 cup mango (or orange) juice, 1/2 cup yogurt.
2. Add in the 1/2 lb strawberries, 1/2 lb blueberries, 1 banana (broken into a few sections). Blend until smooth.
3. Add in the 1 cup fresh spinach and drizzle with honey to taste. Blend until smooth and serve to the folks eagerly waiting in line.

Recipe from Natasha's Kitchen.

"Frittata" - author Gale Deitch's favorite breakfast recipe :)

photo credit: www.greenbasket.me

Good morning, writers!

Today at the BB B&B, guest author Gale Deitch is sharing with us her favorite breakfast recipe :)

"One of my favorite dishes to make - and this works for breakfast or dinner - is a Frittata," says Gale Deitch, author of A FINE FIX. "[It's] an incredibly versatile dish based on the ingredients you have available in your refrigerator, whether you are a vegetarian or a meat eater."

Frittata

• Preheat oven to 375 degrees.
  
• In a large oven-safe sauté pan, heat a tablespoon of olive oil and a tablespoon of butter.
   
• Add to the pan a small onion, chopped, and a medium potato, cubed. If you are a meat eater, also add and saute cubed ham or chopped bacon until browned.
   
• When the potato begins to get tender and the onion is golden and translucent, add vegetables such as sliced mushrooms, quarter rounds of zucchini, cubed green or red peppers, whatever you have on hand, and sauté until tender. Salt and pepper to taste.
   
• Scramble 8 eggs and pour into the pan over the veggie/meat mixture.
   
• Turn the burner down to medium while the eggs begin to set. This may take a few minutes.
   
• Put pan into oven so eggs continue to set.
   
• Sprinkle top with shredded cheddar cheese (or your cheese of choice).
   
• Turn the oven to a low broil until top browns slightly.
   
• Remove from oven (Use an oven mitt—the handle is hot!) and cut the Frittata into 6 or 8 pie-shaped slices.

Enjoy!

:)

"Soft Boiled Eggs", Guest Author's M.L. Doyle's Favorite Breakfast Recipe

Good morning, writers!

Today at the B&B, featured guest author M.L Doyle is sharing her favorite breakfast recipe :)

"I’m a very basic cook," says author M.L. Doyle. "[I] usually fix myself the typical bacon and eggs, sometimes do a potato hash. My favorite breakfast is what I used to eat at B&B's when I lived in Germany. They always had a big selection of meats and breads but the really good ones had soft boiled eggs. I loved putting the egg in the little cup, opening the top and finding that soft, warm egg on the inside. Delicious!"

Soft Boiled Eggs


Ingredients:

• 4 large eggs
• 1 teaspoon salt
• 6 cups water

Directions:

1. Bring the water to a rapid boil.
2. add salt and keep it at a rapid boil.
3. Prick the bottom (wider end) of the egg with an egg pricker
4. Immerse in the boiling water and boil for exactly 5 minutes.
5. Dash in cold water, crack & enjoy.

recipe from Food.com

Signed Book Giveaway! "MY ONE SQUARE INCH OF ALASKA", by Sharon Short

It's giveaway time!

Sharon Short was our wonderful featured guest author this week, telling all about her love for the craft of writing as well as her new novel My One Square Inch of Alaska. 

And she'd like to give away a signed copy today!

There are 3 ways to enter this giveaway by 11/9/13 midnight tonight:

• Comment here on this blog post
• Comment on yesterday's breakfast recipe post or
• Comment on Thursday's interview post 

And yes, you can comment multiple times, increasing your chances to win. It is a wonderful book. I enjoyed it.

And having Sharon Short as a guest here at the BB Writers Retreat this week was equally as wonderful. Thank you, Sharon!

:)

"Sour Cream Coffee Cake", Guest Author Sharon Short's Favorite Breakfast Recipe :)

photo curtsey of McCormick

Good morning, writers!

Today at the B&B, guest author Sharon Short is sharing with us her favorite breakfast recipe :)

Sour Cream Coffee Cake

Ingredients:
For cake:
1/2 cup margarine
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces sour cream
1 teaspoon vanilla extract

For struesel:
1/3 cup brown sugar
1/2 cup chopped walnuts OR pecans
1 tablespoon cinnamon

For glaze:
3/4 cup powdered sugar
1 tablespoon water
1/2 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F.  Butter or treat with baking spray a baking pan (9 x 9, or round cake pan). In small bowl, mix ingredients for stuesel; set aside.

In medium bowl, mix together dry ingredients. In larger bowl, cream together butter and sugar. Add eggs.  Mix in half of the dry ingredients. Mix in half of the sour cream. Mix in the rest of the dry ingredients, and then mix in the rest of the sour cream. Mix in vanilla extract.

Pour batter in greased pan. Spread struesel on top and swirl into batter lightly.

Bake 40-45 minutes.

Meanwhile, prepare glaze by mixing ingredients. (It helps to then transfer glaze into a zip lock baggy; you can snip a corner of the baggy to then pipe on the glaze when you're ready.)

After the coffee cake has cooled a bit, swirl on the glaze.

NOTE: my family loves this for breakfast on Thanksgiving and Christmas mornings. For Christmas, I even have a tree shaped cake tin I use to bake this coffee cake. Sometimes I make it just for fun throughout the year. Enjoy!

-- 
Sharon Short
Author of MY ONE SQUARE INCH OF ALASKA (Penguin Plume)
Literary Life columnist, Dayton Daily News
Web and blog: www.sharonshort.com
Facebook: www.facebook.com/SharonShortAuthor
Twitter: @SharonGShort