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I love creme brulee, but I didn’t think I could make it at home because it was so delicate…and fancy. But when I saw this recipe on therecipecritic.com, I thought maybe I could do it. Nothing ventured, nothing gained, right? I’m so glad I did! It was absolutely delicious and totally doable. I’ve added a couple notes to the instructions to make it foolproof for you.

The next time you’d like to have a yummy, impressive dessert, try this!

Easy Creme Brulee (and no, it’s not an oxymoron!)

INGREDIENTS  

• 2 cups heavy cream
• 4 egg yolks
• 1/3 cup granulated sugar (1/4 if you prefer less sweet)
• 1 teaspoon vanilla
• 1/4 cup granulated sugar for topping

What tools you’ll need:

• Glass measuring cup, large
• small pot
• rectangular glass casserole dish
• 4 ramekins
• small torch or broiler

INSTRUCTIONS 

• Preheat the oven to 325 degrees.
• In a small pot, heat cream over medium heat until hot but not boiling — small bubbles will appear just along the edge of the pot.
• Meanwhile, whisk together egg yolks, 1/3 cup sugar, and vanilla — I like to do this in a large glass measuring cup for easy pouring! Note: if you don’t have a glass measuring cup, a bowl will do. Just be careful when pouring into ramekins.
• When the cream is hot, add it to the egg yolk mixture a little at a time, whisking well after each addition. Why? Because if you add it all at once, you’ll have scrambled eggs! I added a very little bit and stirred like crazy before adding more.
• Pour into 4, 7-8 ounce ramekins, (wider and shallower is better if you have them). I purchased my ramekins at Target, but you can find them lots of places, even grocery stores.
• Place filled ramekins in a rectangular baking dish. You’re going to fill the baking dish with hot water until it comes 3/4 of the way up the sides of the ramekins. Be careful not to get any water in the custard! This is called a hot water bath.
• Bake at 325 degrees F for 30-45 minutes. This will depend on how deep the custard is! (Smaller ramekins, deeper custard = longer bake time) The top will appear set but underneath it will still jiggle.
• Very carefully take the ramekins out of the hot water so they don’t continue to cook.
• Cool to room temperature and then refrigerate for at least 2 hours until chilled. (You can wrap and refrigerate up to 3 days).
• Sprinkle each custard with 1 tablespoon granulated sugar and torch or broil just until caramelized. My husband used a larger torch that he uses for meat, and it was torch overdo, in my opinion. But either way, whether using a culinary torch or broiling in the oven, it doesn’t take long before the top hardens.

Let me know what you think!

This is a quick and easy sweet treat. Not your run-of-the-mill snack, haystacks bring back lots of memories.

Why haystacks? Besides being one of my favorites, and being almost foolproof to make, the name reminds me of jumping on haystacks at my grandpa’s farm.

And it’s in keeping with my novel, which is set on a turn-of-the-century farm in Texas.

Here’s the recipe:

Leave me a comment if you make these goodies! I hope you love them as much as I do.

Some people must have silence to work, and others need noise.

I’m somewhere in between. Every day noise distracts me, but when I listen to music, I’m focused.

Music makes me happy.

That’s no surprise to those who’ve studied the effects of music on the brain. So I guess I shouldn’t be surprised that I’m a better writer when I’m listening to music. Music inspires me.

When I’m writing, I listen to music which transports me back to 1895 small-town Texas. Not the songs of that time period. I think that would drive me crazy! The music in my ears has more to do with tone than historical accuracy.

I listen to music that creates a mood. A good story communicates the emotions of the characters. We readers want to feel their joy, sorrow, stress, and humor. But layering in those emotions can be tricky. That’s where music comes in.

I created a playlist of songs that help me as I write. These songs may have no meaning for anyone else, but to me, the emotions and images that flood me when I hear these songs inspire me to take my scenes a little deeper. I’ve categorized the songs by the mood they foster. Try some of them out and see if you have the same take on the music.

Why a playlist? 

These songs set the mood for certain scenes. My songs are mostly country/folk, but some are love songs, some are full of angst, some make me cry (Go Rest High on That Mountain is such a tearjerker!). When I go back to add flavor to scenes, if I’m listening to angsty songs, I’m able to make the scene more tender. 

But so far, I haven’t found anything to inspire funny words. If you have suggestions, send them my way. But as it stands, when I’m writing something humorous, the music’s off. 

Are these my favorite songs? Not necessarily, although I have several that are standard on my playlists, like Jericho, Sweet By and By, Stand Up, and Say Something. Each song makes me think or feel a certain way:

Jericho, for the spiritual struggle between good and evil

Sweet By and By, for its lullaby-like quality and love of family

Stand Up, an anthem for courage during hard times

Say Something, calling out injustice

My favorite these days: You’ll Never Leave Harlan Alive, written by Darrell Scott. Nothing compares to the YouTube of Chris Stapleton, Morgane Stapleton, and Patty Loveless performed at the recent CMA awards. There’s such a heightened emotion while they sing, proven by the CMA audience, who are compelled to stand while watching. There’s this raw, gritty, and tender quality to the storytelling as Chris Stapleton and Patty Loveless sing about hard times in their home state of Kentucky. I can’t relate to the time, the situation, or the place…but when I watch the video, her Kentucky is mine. Her ancestors and their challenges are mine, as well. Her music makes the story personal. Check it out here. Even she is moved by the magic of the moment, mouthing “Wow!” to Chris Stapleton at the conclusion.

What Patty Loveless and Chris Stapleton brought to this story, I want to bring to mine. We have different modes of communication, but the same purpose—to move people.

If you’d like to know how to story can to be, go to it here.

What kind of music moves you? Leave me a comment, I’d love to know.

Christmas at the Wells’ house means good food. Here are my three favorites! Try them and let me know what you think. Happy Christmas Cooking!


Green Chili Cheese Casserole
(Gingerbread and all the Trimmings Cookbook, Waxahachie, TX)

5 eggs, slightly beaten
¼ cup flour (GF: 1-to-1 Flour)
¼ teaspoon baking powder
½ teaspoon salt
10-oz cottage cheese
½ pound cheddar cheese, grated
1 stick butter, softened
1 small can chopped green chilies

Mix all ingredients. Pour into 8-inch square pan or small rectangular casserole dish. Bake at 350 degrees for 40-45 minutes. Cut in squares to serve. Serves 6.

A Wells family favorite!



Strawberry Bread
(Gingerbread and all the Trimmings Cookbook, Waxahachie, TX)
(Make this gluten-free by using 1-to-1 flour)

3 cups sifted flour
1 teaspoon soda
1 teaspoon salt
1 tablespoon cinnamon
2 cups sugar
4 eggs, beaten
1 teaspoon vanilla
1 ¼ cups vegetable oil
2 cups strawberries, sliced (I use frozen)
1 ¼ cups chopped pecans

Preheat oven to 350 degrees. Sift dry ingredients together in a big mixing bowl. In a separate bowl, mix eggs, vanilla, oil, strawberries, and nuts. Add to the dry ingredients, stirring just enough to moisten. Pour into 2 greased, standard-size loaf pans. Bake for 1 hour, and test with a toothpick or knife to make sure it’s done (toothpick/knife should come out clean). Let the loaves cool 5 minutes before removing from pans. When cool enough, slice generously and top with butter for a wonderful treat. Makes 2 loaves.

Bacon-wrapped Chicken Breasts
The secret to a stress-free Christmas Eve dinner!
(Victorian Sampler Cookbook, Eureka Springs, AR)

1 can dried beef (this comes in a tiny glass container, usually located in the canned meat section)
1 package bacon, regular sliced (not thick sliced)
6 chicken breasts (usually mine are frozen, but I’m sure fresh is fine)
2 Cream of Mushroom soup (I’m sensitive to MSG, so I use Pacific brand)
1 16 oz sour cream
2 cups rice, prepare according to directions on package

Place chipped beef in bottom of large casserole dish. Wrap each chicken breast with one or two slices of bacon. Place on top of beef. Mix soup and sour cream, then pour on top of chicken and beef. Cover and bake at 275 degrees for 2 ½ to 3 hours, or until fork tender. Serve over rice.
Because the oven is at a low temperature, I put it in before Christmas Eve service, and it’s done when we get home. Super easy!

I am always ready for Thanksgiving. It’s a great excuse to halt everything and gather with loved ones. This year I’m thanking the Lord for my family, my friends, and for His daily provision.

But I won’t lie, Thanksgiving cooking is a little stressful. I mean, come on. The sheer number of fancy side dishes boggles the mind and totally messes with the diet. But when else will we have an excuse to cook/consume such rich, fancy foods?

At my house, everybody brings a dish (or three) to add to the table. As the hostess this year, I’m not sure what I will prepare, besides the turkey and cornbread dressing (a staple in any Southerner’s celebration). We mostly have the same menu every year:

• Turkey
• Dressing
• Macaroni and Cheese
• Mashed potatoes
• Green Bean Casserole
• Broccoli Rice Casserole
• Sweet Potato Casserole
• Squash Casserole (see any themes here?)
• Rolls
• Relishes, such as pickles, olives, pickled okra (Southern), and hot mix if you are a proper Wells
• Cranberry sauce (jellied, from a can; it’s not Thanksgiving if the cranberry sauce isn’t served in uniform slices)
• Salad of some sort; a guilt offering
• Pies: pumpkin, gluten-free apple, and any other delightful flavor
• Etc.

Surely I have left out some scrumptious delicacy. But this is enough to form a picture in your mind of rich food overflowing counters and tabletops.

While I am so thankful for the bounty of food, I’m triple thankful for the simple act of gathering. Because who doesn’t remember that not so long ago, in-person celebrations wreaked havoc, physically, mentally, or emotionally? I’m so thankful for hugs, for clasped hands around the table, and for having my people in close proximity.

What are you thankful for this year?

Happy Thanksgiving!