5 Books That Made Me Hungry + Cake!

Top Five Books That Made Me Hungry: 

This post was inspired by The Broke and The Bookish's Top Ten Tuesday Prompt.

5. Six of Crows and Crooked Kingdom by Leigh Bardugo

Because they understand. Waffles > Pancakes. Also Nina's cookie stash. They all just love food so much.





4. Winter (The Lunar Chronicles) by Marissa Meyer

You know those apple candies? Every single time I read about them, my mouth starts to water. Every. Single. Time




3. Scorpio Races by Maggie Stiefvater

You have no idea how much I want a November Cake right now. And a Sean Kendrick, please. Anybody know where I can get one of those?





2.The Gallagher Girl Series by Ally Carter

You've got mint chocolate chip flavored paper for a start (in case you need to eat it). But also, Waffle Love. Apple jokes. Gelato. A french cook who is known for his creme brulee. (yum) You've also got coke, corn dogs, cotton candy and junior mints mentions through the series. And! Every single book has M&Ms in it. It's like a nice little Easter egg to look for.





1. Any Redwall book by Brian Jacques

There is so much food in these books. So. Much. Food. (Especially in any book involving the hares.)

Literal CAKE 

This cake is delicious and actually inspired one of the cakes in Capes, Coffee Shops & Cake, my NaNoWriMo Project. In the book, Lily's mom makes a Greek coffee cake (secret family recipe and all that) that Kace is madly in love with. And for all her baking skills and hours spent in the kitchen, she cannot manage to recreate it.



Vasilopita
(Raspberry-Yogurt Variation)

3/4 cup blanched, slivered almonds
1/3 cup light brown sugar
1 tablespoon honey
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon anise seed
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
6 eggs
2 teaspoons lemon juice
1 teaspoon vanilla
1 cup yogurt
1 cup raspberries

• Preheat oven to 350 degrees. Butter a 9-inch round cake pan and a 4-inch round cake pan.
   
•   Combine almonds, brown sugar and honey in a small bowl and set aside. (Make sure you do not mix up the sugar amount with the honey amount. It doesn't end well)
   
• Mix flour, baking powder, baking soda, and anise seed in a medium mixing bowl.
   
• Cream butter and granulated sugar. Add eggs one at a time, beating after each addition. Stir in lemon juice and vanilla
   
• Add flour mixture to the butter mixture, alternating with yogurt and mix well.
   
• Divide one third of almond mixture between the two pans, scattering it in an even coating along the bottom. (Obviously: more in the big one, less in the small one, you crazy)
   Sprinkle a handful of raspberries in there too, but make sure you save some.
   
• Fill the smaller pan two thirds full and then pour half of the remaining mixture in the larger pan. (That would be the 9-inch one)
   
• Bake both pans (and the batter therein) for 20 minutes. Then you take them out...and you remember that remaining batter, the remaining almonds and the raspberries? Sprinkle the almonds and raspberries on top of the half baked cake and pour the remaining batter on.
  
• Bake for another 20-25 minutes or until a knife inserted in the center comes out clean. (That's right. Stab your beautiful cake a few times)
   
• Let cool, remove from pans, stick little cake (upside down) on top of big cake (Also upside down. That way the yummy toppings you put on before you poured the first batter on on top) .............and then eat it. (If you have any remaining almond mixture, sprinkle it on top)

-MK