Sunday 12 October 2014

Happy (Canadian) Thanksgiving!


Dear readers,
In my neck of the woods (Montreal, Canada) it's Thanksgiving! I have so many things to be grateful for. Most recently (and a big reason of why I haven't checked in lately) is because we just sold our first property! I am grateful that the process wasn't too long and arduous, and thrilled that we now have the chance to find a new place to make our home. However, I am most grateful that I was able to spend the day with family, even my cheeky brother who came in from out of town. To satisfy his sweet tooth, I knew just the recipe to pull out of my arsenal (read: Pinterest board) - Pumpkin Bark!


This simple, decadent and quick recipes are from the folks over at Minimalist Baker. The recipe is so divine, that I really didn't feel the need to change any little thing! I will make two suggestions though: one, I lined my baking sheet with aluminum foil to make "bark removal" easier and mess-free; two, after sprinkling on toppings, I pressed them in well so they were less likely to fall off.

This recipe makes a perfect dessert or hostess gift, just in time for thanksgiving! Find the recipe here, over at Minimalist Baker. Enjoy!

P.S. call me crazy, but with the red, white and green toppings, they look like Christmas bark! I think I may re-invent these with gingerbread spices for the holiday season... yum!



Sunday 7 September 2014

Home-Made Granola Bars

This is one recipe you'll keep and come back to again and again. I should know - I've made it over a dozen times, and each time it comes out a little different, all depending on what ingredients I have on hand. That's the beauty of it, you raid you pantry and use whatever you have on hand to make delicious, healthy snack bars. 

Homemade Granola Bars - Customize your recipe! | WhiskCraft Blog

Homemade Granola Bars

Ingredients
3 cups oats
3 cups "mix"
1 can unsweetened, low fat condensed milk
EVOO (extra virgin olive oil)

The "Mix" can be anything your heart desires: 
Homemade Granola Bars - Customize your recipe! | WhiskCraft Blog
Raid your pantry & end up with delicious, healthy granola bars!
-Dried fruits/nuts
-Seeds
-Chocolate chips
-Cocoa 
-Peanut/almond butter (if you use this as an ingredient, omit the EVOO in the main recipe)
The "mix" should total 3 cups, but I often use 1/2 cup and 1/4 cup measures to incorporate a large variety of ingredients.

For the bars pictured, I used 1 cup of chocolate chips mixed with peanut butter chips, 1 cup total of nuts/seeds: ground flax seeds, pumpkin seeds, and chopped almonds, 1/2 cup of craisins, 1/4 cup of coacoa powder and 1/4 cup of peanut butter. Because the peanut butter is oily and sticky, I omitted the EVOO this time around.

  1. Preheat oven to 325°
  2. Cover large cookie sheet with parchment paper
  3. Combine oats, mix, and condensed milk. Fill up the can of condensed milk 1/2 full with EVOO and pour it into mix (omit if using peanut butter as part of your mix). 
  4. Turn mix onto cookie sheet covered with parchment. 
  5. Bake for 20-25 minutes, until the edges are golden. 
  6. Let stand for 5 minutes
  7. Cut into bars with a pizza cutter
  8. Store in an airtight container in the fridge for about a week (can last a few days out of the fridge). 

Enjoy, and have fun coming up with all the possibilities!
A special thanks to my aunt Kim and cousin Gen for sharing this recipe with me :)
Homemade Granola Bars - Customize your recipe! | WhiskCraft Blog
If you use cocoa as part of your mix, your bars will have a chocolate brown hue

Monday 1 September 2014

Zaza's Banana Bread (Vegan Version)

A few weeks ago, I was at a family party and I was chatting with my Grandmother's sister, reminiscing about "Zaza" as we fondly called her. We were talking about my latest new recipe, and I exclaimed what a fantastic baker Zaza was. Her sister unabashedly corrected me, saying, "no, your Zaza wasn't that great of a baker..." But simultaneously, we both agreed that her most memorable recipe was her Banana Bread.

Some families pass on heirloom furniture, others china plates. My family seems to pass on recipes. My grandfather's mother, Gran, passed on a real English shortbread recipe, and I left my father's family with a true Swedish recipe for Pepparkakor (both recipes to follow at a later date). Zaza, who we lost just last year, left her legacy of Banana Bread.


It is a simple, no-fuss recipe, with just a few easy tricks that make it out-of-this-world delicious. It is perfect to bring as a "comfort food" to a friend that needs it. It also freezes very well so it can be prepared in double batches, with one loaf saved for later. I served it at my "midnight table" at my wedding, so we could have a little memory of Zaza there. 

Enjoy this recipe that is very dear to my heart - bake it with love!

Below is my adapted vegan version of the recipe from my grandmother. For the original version of this recipe, click here.

Zaza's Banana Bread - Vegan Version

These are the kind of bananas that you're looking for!
1/3 cup of organic virgin coconut oil
2/3 cup sugar
2 "vegan eggs" (recipe below)
1 1/3 cups all-purpose or nutri flour
2 3/4 tsp baking powder
1/2 tsp salt
1 cup ripe, brown bananas (about 3) 

Tip: the bananas make this recipe. The best kind are those you'd turn up your nose at if offered as a snack: browned, bruised bananas. If you have any, pop them in the freezer. Once you've collected three, you're ready to make a batch of this ooey-gooey banana bread. To defrost your bananas, use my trick found here

  1. Preheat oven to 350°
  2. In your stand mixer, beat coconut oil until creamy and glossy (about 2 min on electric beater). 
  3. Gradually add sugar, beating until light and fluffy after each addition.
  4. Add "vegan eggs" and beat until thick: 
  5. Coconut oil + "vegan eggs" should look like this.
  6. In a large bowl, Sift dry ingredients (DO NOT skip this step!)
  7. In a small bowl or measuring cup, give the bananas a good mash.  
  8. Alternately add dry ingredients with mashed bananas - about 3 additions of each. Blend thoroughly. 
  9. If adding chocolate chips or nuts (see below) do so now. 
  10. Grease bottom ONLY of a loaf pan with coconut oil (23.5x13.3x6.99cm / 9.25x5.25x2.75in loaf pan recommended). 
  11. Turn batter into pan.
  12. Bake 60-70 min at 350° until inserted toothpick comes out clean (top of loaf will crack).
  13. Let bread partly cool for 5 minutes, then turn onto wire cooling rack. Flip so that the top of the loaf is facing up. 
  14. Serve warm with butter, or refrigerate for easier cutting.

Vegan Eggs:
Voila! Egg-like consistency!
For each "vegan egg" in this recipe (i.e. make 2 for a single recipe), you'll need:
- 1 tbsp flax seed
- 3 tbsp water
  1. Grind your flax seed. I used my coffee grinder for 2 tbsp at a time
  2. Option 1: simmer flax seed in water until you get an egg-like consistency
  3. Option 2: Add ground flax seed and water to a microwave-safe dish, microwave on high for 30 seconds at a time, stirring until you get the egg-like consistency: 

Variations:
Chocolate chip (my favorite!): add one cup+ of  vegan chocolate chips after bananas. Stir well.
Adding nuts/raisins: add 1/2 cup coarsley chopped nuts/raisins after bananas. Alternately, sprinkle 1.4 cup chopped nuts on top of loaf just prior to baking. 


Freezing your loaf:
Wrap whole loaf in a layer of plastic wrap, covering well. Wrap with a layer of aluminium foil, then a final layer of plastic wrap, pulling the layers tightly together. Freeze 6 months + if it's well-wrapped (but I doubt it will last that long in your freezer). 

Vegan version of the recipe, just prior to baking: you get some extra goodness with the flaxseed "eggs" in there. 

Zaza's Banana Bread (Two Ways)

A few weeks ago, I was at a family party and I was chatting with my Grandmother's sister, reminiscing about "Zaza" as we fondly called her. We were talking about my latest new recipe, and I exclaimed what a fantastic baker Zaza was. Her sister unabashedly corrected me, saying, "no, your Zaza wasn't that great of a baker..." But simultaneously, we both agreed that her most memorable recipe was her Banana Bread.

Some families pass on heirloom furniture, others china plates. My family seems to pass on recipes. My grandfather's mother, Gran, passed on a real English shortbread recipe, and I left my father's family with a true Swedish recipe for Pepparkakor (both recipes to follow at a later date). Zaza, who we lost just last year, left her legacy of Banana Bread.


It is a simple, no-fuss recipe, with just a few easy tricks that make it out-of-this-world delicious. It is perfect to bring as a "comfort food" to a friend that needs it. It also freezes very well so it can be prepared in double batches, with one loaf saved for later. I served it at my "midnight table" at my wedding, so we could have a little memory of Zaza there. 

Enjoy this recipe that is very dear to my heart - bake it with love!

Below is the "standard" recipe from my grandmother. For a my adapted vegan version of this recipe, click here.

Zaza's Banana Bread

These are the kind of bananas that you're looking for!
1/3 cup of shortening or margarine
2/3 cup sugar
2 eggs, slightly beaten
1 1/3 cups all-purpose flour
2 3/4 tsp baking powder
1/2 tsp salt
1 cup ripe, brown bananas (about 3) 

Tip: the bananas make this recipe. The best kind are those you'd turn up your nose at if offered as a snack: browned, bruised bananas. If you have any, pop them in the freezer. Once you've collected three, you're ready to make a batch of this ooey-gooey banana bread. To defrost your bananas, use my trick found here



  1. Preheat oven to 350°
  2. In your stand mixer, beat shortening/margarine until creamy and glossy (about 2 min on electric beater). 
  3. Mash bananas well with a fork so
    that you don't get a lumpy loaf!
  4. Gradually add sugar, beating until light and fluffy after each addition.
  5. Add eggs and beat until thick and lemon in color
  6. In a large bowl, Sift dry ingredients (DO NOT skip this step!)
  7. In a small bowl or measuring cup, mash bananas: 
  8. Alternately add dry ingredients with bananas - about 3 additions of each. Blend thoroughly. 
  9. Grease bottom ONLY of a loaf pan (23.5x13.3x6.99cm / 9.25x5.25x2.75in loaf pan recommended). 
  10. Turn batter into pan.
  11. Bake 60-70 min at 350° until inserted toothpick comes out clean (top of loaf will crack).
  12. Let bread partly cool for 5 minutes, then turn onto wire cooling rack. Flip so that the top of the loaf is facing up. 
  13. Serve warm with butter, or refrigerate for easier cutting.

Variations:
Chocolate chip (my favorite!): add one cup+ of  chocolate chips after bananas. Stir well.
Christmas loaf: add one cup mixed candied fruits after bananas. Stir well. 
Adding nuts/raisins: add 1/2 cup coarsley chopped nuts/raisins after bananas. Alternately, sprinkle 1.4 cup chopped nuts on top of loaf just prior to baking. 

Freezing your loaf:
Wrap whole loaf in a layer of plastic wrap, covering well. Wrap with a layer of aluminium foil, then a final layer of plastic wrap, pulling the layers tightly together. Freeze 6 months + if it's well-wrapped (but I doubt it will last that long in your freezer). 

The recipe I originally printed out in high school: tired and full of crumbs! 

Saturday 30 August 2014

Happy International Bacon Day!

I have a little confession to make: this is the first time I've bought bacon! Growing up, we only ever ate bacon on Christmas morning, so it was a once-a-year treat. As funny as this recipe sounds (bacon JAM?!?), it is the same: a delicious, sweet-and-savoury treat! Bonus: the man in your life will RAVE about it. I've made it in honor of International Bacon Day, unofficially celebrated the Saturday before every Labor Day.

I found this recipe on Martha Stewart and adapted it ever so slightly (modified a few ingredients and cut out the need for a food processor - because who wants to clean up bacon bits from their food processor? Not me, anyway).

The recipe is perfect as a snack on top of baguette, or pair it with a sharp or soft cheese (like Brie) and serve as a decadent appetizer. I'm planning on making this ahead if time and serving it at our annual Christmas Eve party!

Bacon Jam | Whiskcraft Blog
This sweet-and-savory jam can be stored for a few weeks, refrigerated in an air-tight container... if it lasts that long!

Jack Daniel's Bacon Jam 

1 package (about 500g) bacon
2 cups finely chopped shallots 
1 large clove fresh garlic (use locally-grown or organic garlic for best results)
1 tsp chili powder
1/2 tsp ground ginger 
1/2 tsp powdered mustard
1/2 cup Jack Daniel's whiskey
1/4 cup maple syrup (I used Quebec Medium maple syrup)
1/3 cup apple cider vinegar
1/3 cup brown sugar

  1. Cut bacon crosswise into approximately 1-inch strips. Don't worry too much about them being bite-sized, we'll cut them again later. 
  2. Spread bacon in a single layer in your non-stick pan. Cook over medium heat until browned, but not very crispy. Transfer to a plate lined with paper towel to drain. Clean pan and return to heat, repeating this step until all bacon is browned and drained. Before cleaning the pan from the last batch, reserve 1 tbsp fat in the pan.Bacon Jam | WhiskCraft Blog
  3. As in the photo above, shallots should be very finely chopped. Add them to the pan with 1 tbsp fat and the garlic. Cook over medium heat until translucent. Add spices (chili powder, ginger, mustard), stir and continue cooking.
  4. While ingredients are cooking, take reserved bacon and mince it finely into bite-sized pieces. Since the bacon is cooked, it will be much easier to cut finely: Bacon Jam | WhiskCraft Blog
  5. Increase heat to high, add Jack Daniel's and maple syrup. Bring to a slow boil, then reduce heat. Add apple cider vinegar and brown sugar, stirring to incorporate. 
  6. With heat on low, add reserved finely-chopped bacon and simmer until reduced to a jam-like consistency. For me, this happened almost immediately.
Maple, whiskey and apple flavors combine deliciously in this recipe!
Transfer jam into an airtight container (I used my favorite - the Mason jar - photo above) and refrigerate for at least an hour. Martha notes that it can be stored for up to 4 weeks, mine lasted a mere 2 days!

For a quick appetizer, spread over prepared baguette crisps:
Bacon Jam | WhiskCraft BlogBacon Jam | WhiskCraft Blog

Enjoy with your family this long weekend!!
Stephanie


Saturday 23 August 2014

Anniversary-Worthy Pancake Brunch


Hubby and I are off on a little 3-day retreat to celebrate our first wedding anniversary (hey, we lasted longer than some Kardashians, right? Hmm perhaps not the best comparison...) This morning, my plan was to make us a decadent pancake brunch in our ski-resort condo (read: limited kitchen tools available!) I had brought up pancake mix to keep things easy - just add water - along with big juicy strawberries, blueberries, and chocolate chips. Pancakes are a treat for us, so we always indulge in real Maple Syrup... The one ingredient that I forgot! Rather than spend a small fortune on "liquid gold" in the resort's General Store, I changed things up with a twist on our usual recipe... And the results were divine! 

Follow the recipe below for a brunch worthy of any special occasion - with limited resources - and enjoy with your loved ones!

Anniversary-Worthy Pancakes

  • Pancake mix or your favorite pancake recipe, prepared
  • Approx. 1 cup of Chocolate chips
  • 1 carton of strawberries
  • 1-2 pints blueberries

  1. Pour pancake batter onto a greased, non-stick skillet. Immediately after pouring on, add a small handful of chocolate chips (enough to your heart's desire!) once the edges bubble and bottom is cooked, flip only once - cook until golden brown.
  2. Once pancake is ready, flip so that the "top" (read: prettier) side is facing up on a plate
  3. Continue preparing pancakes and stacking on the storing plate.
  4. While you are cooking the pancakes, prepare your berries:  Wash your blueberries. Wash, hull, and halve your strawberries.
  5. Remove the most ripe strawberries from the bunch, and put them into a microwave-safe bowl or small Tupperware. Use a fork to mash them very finely.
  6. Once pancakes are all ready, prep your toppings: microwave "strawberry mash" for 30 seconds, stir, and heat for another 30 seconds. Alternatively, you can heat the mash in the same pan as pancakes were prepared in, on a low setting until warmed. 
  7. For an even more decadent addition, heat a handful or two of chocolate chips with a small pad of butter for 15-30 seconds in the microwave. Stir thoroughly, and repeat as needed. Heat slowly and carefully until runny. DO not over-heat, otherwise you will burn the chocolate. Another way (my preferred method for melting chocolate for drizzling) can be found here.

Create your brunch confection:
Stack pancakes on serving plate, spreading a thin layer of butter on each.
Anniversary-Worthy Pancake Brunch | WhiskCraft Blog

On top of your stack spoon half of your "strawberry mash" 
Anniversary-Worthy Pancake Brunch | WhiskCraft Blog

On top of this, arrange blueberries and strawberries with love, drizzle with chocolate, and voila! Enjoy with a warm cup of coffee and a kiss to your loved one. 

Saturday 16 August 2014

Sweet with Heat Summer Tea

Somewhere, somewhere, I have caught a terrible summer cold. Monday my throat was the Sahara, and by Tuesday morning, I felt like I had swallowed a couple of razor blades. I rarely get sick - but this cold knocked me off my feet: coughing, sneezing, sinus congestion, the works.

So for the past week, I haven't craved coffee, but instead, a soothing tea. One of my friends recommended these ingredients as beneficial for a sore throat (thank you Rosemary!) and it's now my go-to drink this week. I omitted the fresh ginger that she recommended, but feel free to add it should you desire. It sounds a little less than appetizing, but I guarantee that a few sips in, your throat will thank you!

Sweet with Heat Summer Tea - for colds
3 tsp honey (I used Canada no. 1 organic)
3 tsp lemon juice (fresh squeezed always preferred, but refrigerated will do)
1 pinch of cayenne pepper (2 if you're feeling adventurous!)
Sweet with Heat Summer Tea - for colds | WhiskCraft Blog
Doesn't it look like a gorgeous lemon drop?

Add all ingredients to your mug, pour boiling water overtop, and stir well. The cayenne may settle out, so keep the spoon at hand, or you'll have a little "surprise ending." 

Enjoy - rest, with lots of fluids and comfort foods ("feed a cold, starve a fever", right?)

Stephanie 

Sunday 10 August 2014

Iced Coffee 2.0

If you read yesterday's post on Instant-Gratification Iced Coffee, here is your follow-up!

If you followed the recipe, you should have approximately three trays of gorgeous little coffee ice cubes:


  1. Pour 1/4 cup+ of milk or cream into 2 mason jars
  2. Fill mason jars to the rim with coffee ice cubes (you'll use up about 1 tray of ice cubes)
  3. Pour hot brewed coffee over top
  4. For an extra treat, stir in agave syrup or chocolate syrup (I chose Hershey's Chocolate Syrup). Stir well, otherwise you'll find all the chocolate at the bottom - unless you like that kind of thing!

Enjoy on this lazy Sunday!

-Stephanie 

Saturday 9 August 2014

Instant-Gratification Hazelnut Iced Coffee

I did something very rare today - I skipped my morning coffee altogether to get to an early appointment. By 12:30, I was craving a little caffeine, so another rare occurrence... I went through a Tim Horton's drive-thru and picked up lunch for hubby and I. Two jalapeno-cream-cheese bagels and two large iced capps (with milk) later, I was still longing for a real coffee... but the weather was just too warm for a hot brew. So I jumped on Pinterest in search of some iced coffees... and most involved coffee ice cubes. Since I wanted the coffee now (and not tomorrow) I got to work on my own "quick and dirty" iced coffee recipe.

Side note: I began drinking coffee during a high school trip to Europe when I was sixteen. When I returned home and requested a coffee, my mom had not issue with it, but when I reached for the sugar, I got the look.
"If you're going to drink coffee in this house, you learn to drink it without sugar, or not at all."
Tough? Yes - my mom had a reputation. She was also in the fitness industry, so it was her business to be healthy and in shape, so ours was a "healthy eating" household. In hindsight, I'm glad that she nipped sugar drink dependency in the bud, because I've not craved them since. Don't get me wrong - I supremely enjoy a Mocha Frapp from the biggest coffee house around - but I enjoy them as a "dessert-like" treat, not an everyday routine.

On to the coffee!

Instant-Gratification Hazelnut Iced Coffee (without Instant coffee)... 

  1. Brew 12 cups of strong coffee (I used 14 heaping scoops of grinds, plus 1 tsp cinnamon on top of the grinds for flavor) or 4 cups if you don't want leftovers (see step #7)
  2. In 2 mason jars, pour approx. 1/4 cup milk (I used 3% which I had leftover from a dessert recipe) 
  3. While coffee is brewing, heat the milk in the mason jar (I microwaved on HI for 30 seconds). It may seem counter-intuitive to heat the milk for iced coffee, but without the heat, the milk won't froth well.
  4. Once heated, froth the milk for 30 seconds.  
    Instant-Gratification Hazelnut Iced Coffee - WhiskCraft Blog
    Milk on the right has been warmed and frothed - it's worth the extra two steps!

  5. Once milk is frothy and coffee is brewed, add one shot of hazelnut liqueur (I used Frangelico, something like Bailey's would also work well) 
    Instant-Gratification Hazelnut Iced Coffee - WhiskCraft Blog
    Frothy milk, a touch of liqueur, this coffee is going places!

  6. Add as much ice as you'd like (I filled half the jar) and slowly pour the hot coffee over top. Add a straw and enjoy!!
  7. With the leftover coffee, make those coffee ice cubes for next time!
Instant-Gratification Hazelnut Iced Coffee - WhiskCraft Blog
The final product: hazelnut iced coffee perfect for a hot summer's day
(without busting the calorie bank!)

The result is a coffee that's cool, not-too-sweet and not-too-creamy or heavy for a hot afternoon.

Cheers!
-Stephanie 

P.S. A good friend of mine road-tested several milk frothers before settling on one, and I bought it for myself with her recommendation (she's an Italian who is pretty serious about her coffee...) I find it quicker to use than the whisk-type. It's called a Smart Cafe, and my Canadian friends - I bought it at Linen Chest (of all places...) 

Saturday 2 August 2014

One: Choose Fear

One Saturday, as I sat with a good friend (the Social Media Fairy Godmother) she said two words that really stuck with me: choose fear.

We were sitting at my kitchen table, eating what I consider to be the best Italian pastries in Montreal, and we had just been talking about the direction we were each taking in life. She stopped me and asked why I wasn't jumping into a new challenge, and when she heard my weak reply, she simply said "choose fear."

She then went on to show me a great Ted Talk by Chris Cummins (side note - I really, really love Ted
Talks...) and the message really spoke to me. As the
Choose Fear - Ted Talk by Chris Cumminstitle suggests, it's about pushing yourself outside of your comfort zone - because this is the place where you learn. This is something that I've always believed in, but I really needed a reminder (or a gentle kick in the butt...)
I have a wonderful job, but I am ready for a new challenge, be it a new project, a lateral move, or even a step up - but I had grown frustrated by what I perceived as a lack of opportunity. I love to cook, bake, knit, and be creative, and I had promised myself that I'd start a blog this year - but I hadn't "made the time." So here was my "godmother" friend, telling me to shake my butt. To look around, and to see the opportunities where I could grow.

So here I am - I started off staring at a blank screen, anxious at how I might fill it. Now, there are a few words, and a snippet of who I am. I'm still nervous by the "newness" of it all, but I am happy - the hardest part of any new challenge is to begin, and so I have!

Before I go, I'll tell you a little bit about myself and the blog that I envision.
  • I am a true Type-A personality. I make lists,  I color-code and I love having "a place for everything, and everything in it's place" (however, I recognize that having perfect order and control is not always reality). I research things before I do them (How to write a blog... How to write a first blog post... you get the idea). 
  • I always thought of myself as scientific vs. creative. I have a bachelor's in Animal Biology and a master's in Biotechnology (they were fun, difficult, and intriguing programs, and I am thrilled that I had the opportunity to pursue them) but about 3 years ago, a mentor came up to me at work and described me as creative. I was shocked, as I was in a regulatory position at the time, which I consider to be one of the least creative jobs out there... but he saw something in me that I hadn't really been attune to. It turns out that you can be both creative and scientific, without cheating one or the other! 
  • I enjoy being happy, sharing positive things, and being optimistic. I think that happiness breeds happiness, and likewise, negativity breeds a "doom and gloom" attitude. As such, I promise to keep this a mainly happy space - if I don't, you can call me on it!
  • I've had a love of baking since I was a young teenager. I asked for only cooking tools for my sixteenth birthday (and received beautiful mixing bowls, measuring cups and tools from my grandmother...) I created themed birthday cakes every year for my two younger brothers on their birthdays. Once I was in university, I learned to knit, and fell in love with that too. When we prepared for our wedding, I also loved paper-crafting and DIYing. 
As the title hints, this blog will focus mainly on cooking, baking, and crafting - things I love to do during my down time. The "witchcraft" play on words pays homage to my great-grandmother, who was apparently so accurate when reading tarot cards, that she predicted many family events (like the fact that my aunt would meet and marry a "tall, dark and handsome" man). I think that the women in our family have a little bit of her premonition in each of us. 

I hope that if you've made it this far, you'll enjoy the posts as much as I love writing them (no matter how much I fear it at first). 

Keep in touch or leave a words of encouragement in the comments - and thanks for reading!

-Stephanie at WhiskCraft