We’re always told “don’t judge a book by its cover.” Welp, we are ignoring this advice and going for it. A lot of work goes into cover design and drawing people in, so what happens when we just let it happen? Can a cover help us pick a great read or does it end up being a case of bait and switch? Let’s find out!
What We are Eating and Drinking
Funny story. Kyrie and Cori got their wires crossed, and both made tea for today’s episode. What’s even more funny? They made the EXACT same tea. In their monthly tea subscription from Potions Bakery and Tea Shop, they received a Champagne Raspberry White Tea that is supposed to be tasty as an iced tea. Listen to hear as they compare notes in their iced tea taste off. Heather is busy rebranding her store name, but it’s the same great tea and treats. The monthly subscription is a great deal and easy way to sample some different teas. Best of all, you don’t have to live in Flagstaff to participate! She will mail out your goodies.
That tasty nom nom you are drooling over is a mixed berry coffee cake, so there’s a bit of a theme going on here. When Cori first started learning to cook, she liked to impulse buy cooking magazines from the grocery checkout. This is a Better Homes and Garden publication from 1997, and she still has a few favorite recipes she makes. This is one of them. Added bonus – this is a low fat recipe. See below for full recipe.
What We Are Reading
First up is Kyrie’s pick, The Binding by Bridget Collins. Published early in 2019, this book is a bit hard to categorize, but you could say it is magical realism or fantasy. At its heart, it’s a timeless tale of falling in love with the wrong person and an allegory about the dangers of trying to remove or repress memories of hard experiences.
We are coming to the end of Season 3 with the next episode. Make sure to listen in to hear about some exciting new format changes. We will be wrapping up with a discussion of all our remaining books: Becoming by Michelle Obama, The Hazel Wood by Melissa Albert and Erotic Stories for Punjabi Widows by Balli Kaur Jaswal.
Berry Coffee Cake Recipe
- The recipe calls for red raspberries, but I just used a mix of berries I needed to use up.
- I probably added a bit of extra flour and reduced sugar and leavening for high altitude, but I can’t remember.
1 ¼ cups AP flour
½ cup granulated sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
⅛ teaspoon salt
1 beaten egg
⅔ cup buttermilk
½ teaspoon vanilla
3 Tablespoons neutral flavored oil
1 cup of fresh or frozen berries
2 Tablespoons brown sugar
1 Tablespoon AP flour
¼ teaspoon cinnamon
2 teaspoon butter
- Lightly grease and flour a 9 inch round baking pan. Preheat oven to 350.
- In large mixing bowl, stir together dry ingredients (flour, sugar, baking powder, baking soda, salt, and cinnamon).
- In small mixing bowl, stir together wet ingredients (egg, buttermilk, oil and vanilla).
- Add wet ingredients to dry. Stir until just moistened.
- Pour batter into pan and sprinkle berries on top.
- Combine crumble topping ingredients. Add butter last and make into coarse crumbs. Sprinkle over top of berries.
- Bake for 30 – 35 minutes or until a tester comes out clean.
- Cool 10 minutes on rack
- Loosen edges from pan and remove (I used a springform pan to make this step easier).