Alicia Nyblade

Visually impaired author, actress, and playwright. Wiccan witch. Inspired by Poe, Victor Hugo, and all classic tales that stand up for the outcasts and call for egalitarianism. Creates historical fiction, sc-fi fantasy, and has written a stage play of Hugo's "The Man Who Laughs".

[alicianyblade]

I've been on the hunt for another pumpkin bread recipe since the one I've become known for in my family is strictly a Thanksgiving treat. Well, I found one, from one of my favorite online cooks: The man, the myth, the legend himself, Chef John.

He shared this recipe recently for not just pumpkin bread, but CHOCOLATE CHIP PUMPKIN BREAD! Um, yes, please. The original recipe also features pumpkin seeds, which I didn't add both because I didn't have any and I don't like crunchy things messing up the otherwise-fluffy vibe of breads, cakes, muffins, etc. But whatever you add, like Chef John says, "I really do hope you give this a try soon. And as always, enjoy!"

CHEF JOHN'S CHOCOLATE CHIP PUMPKIN BREAD

1 3/4 cups flour

1 1/4 t. salt

1 t. baking soda

1/4 t. cloves

1/4 t. nutmeg

1/2 t. ginger

1 1/2 t. cinnamon

1 15 oz. can pumpkin puree

1/2 cup white sugar

3/4 cup light brown sugar

1/2 cup vegetable oil

2 T. milk

2 large eggs

1/2 cup semi-sweet chocolate chips (optional)

1/4 cup pumpkin seeds (optional)

Preheat the oven to 350 degrees F (180 C). Butter a loaf pan.

In a bowl, combine the dry ingredients and set aside.

In another bowl, combine the pumpkin, sugars, vegetable oil, milk, and eggs. Fold in the dry ingredients until incorporated. Fold in the chocolate chips and/or pumpkin seeds.

Pour the batter into your prepared pan and tap it a few times on the counter to bring up any large air bubbles.

Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Let the loaf rest in the pan for about 45 minutes, then turn it out onto a wire rack. Let it finish cooling completely before slicing and serving.

[alicianyblade]

I made my go-to strata to bring to my grandma's birthday lunch! This is another recipe from Joy Philbin and, like all her others, it's simple to make and is YUMMY! Seriously, this was the first strata recipe I ever tried when I found it several years ago and I've never bothered with any other. You can't go wrong with the combination of bacon, cheese, and spinach! I've said it before and I'll say it again: Mrs. Philbin needs to come out with a cookbook!

JOY PHILBIN'S BACON, EGG, AND CHEESE STRATA

For the Filling:

1 10 oz. box chopped frozen spinach, thawed and squeezed dry

1/2 lb. thick bacon, cooked and crumbled

1 small yellow onion, chopped

1 t. minced garlic (optional)*

1/4 t. black pepper

1/2 t. salt

A pinch of nutmeg

8 cups cubed Italian or Ciabatta bread

2 cups shredded sharp cheddar cheese

For the Egg Mixture:

12 eggs

1/2 t. black pepper

1 t. salt

2 1/2 cups milk or half-and-half

2 T. Dijon mustard

*Both Joy and I leave out the garlic if we're making this for breakfast, as neither of us like garlic in the morning, but we'll throw it in if the strata is being served for brunch, lunch, or dinner.

In a skillet, sauté the onion until translucent, about four minutes. Add the spinach, garlic if using, and sauté over low heat. Stir in the salt, pepper, nutmeg, and crumbled bacon. Remove the skillet from the heat.

In a bowl, whisk together the eggs, salt and pepper, milk or half-and-half, and Dijon mustard. Set aside.

Butter a 9X13 Pyrex dish. Layer half of the bread cubes into it, followed by half of the cheese and half of the bacon-spinach mixture. Repeat with remaining ingredients. Pour the egg mixture evenly over the strata. Cover the dish with foil and place in the fridge for at least two hours and up to overnight.

Preheat the oven to 350 degrees F.

Bake the strata uncovered for 45 minutes to an hour or until the top is golden brown and the egg mixture is set. Start checking at the 45-minute mark to make sure it’s cooked. Let the strata rest for 10 minutes before slicing and serving.

[alicianyblade]

Tomorrow’s breakfast for St. Paddy’s Day: Irish soda bread with orange zest and dried cranberries. Recipe from Frannie Loves Food. @frannielovesfood #FeedingCreatively #StPaddysDay #StPatricksDay #IrishBaking #IrishSodaBread #CranberryOrangeIrishSodaBread #FrannieLovesFood https://www.instagram.com/p/Cp4EW-Buggx/?igshid=NGJjMDIxMWI=

[alicianyblade]

Here I am with one of my favorite actors, Howard McGillin. The top picture is from July 2009 after I had just seen him as the Phantom in “The Phantom of the Opera” and he was kind enough to invite me back stage to chat for a bit. The bottom picture is us last night after Mom (@lizbethmary) and I saw him in “Parade”. “Of course I remember you,” he said with a smile when I reintroduced myself. “How sweet of you to wait out in the rain!” I absolutely love this man! Such an amazing talent and a wonderful human being! Love you, Howard! #HowardMcGillin #HowardMcGillinFans #ThePhantomOfTheOpera #ParadeMusical https://www.instagram.com/p/CpqYsnxAObT/?igshid=NGJjMDIxMWI=

[alicianyblade]

My breakfast this morning at Old John’s Diner: Challah zFrench toast, bacon, and coffee. So yummy! But when can you expect from a diner that’s been around since the ‘50s? Classic! #NewYork #NewYorkEats #1950sDiners #ClassicDiner #ClassicAmericanFood #ChallahFrenchToast #OldJohnsLuncheonette (at Old Johns Luncheonette) https://www.instagram.com/p/Cpn4aAfgD9S/?igshid=NGJjMDIxMWI=

[alicianyblade]

Our trip to The Broadway Museum! Such a fun afternoon! #NewYork #TheatreKid #TheatreFan #TheatreMajor #Actress #Playwright #Broadway #TheBroadwayMuseum https://www.instagram.com/p/Cpn3SXmgw5G/?igshid=NGJjMDIxMWI=

[alicianyblade]

At “The Golden Girls” pop-up restaurant in New York! Being a big fan of the show, this was so much fun! There are set replicas all around, perfect for pictures, and the menu is made up of show references. Mom (@lizbethmary) had Sophia’s lasagna and garlic bread and I had the Cuban sandwich with Edgar Allan Poe-tatoes (French fries). #TheGoldenGirls #GoldenGirlsPopUpRestaurant #GoldenGirlsFans #NYCEats #ThankYouForBeingAFriend https://www.instagram.com/p/Cpl6FLyolCe/?igshid=NGJjMDIxMWI=

[alicianyblade]

Last night, Mom (@lizbethmary) and I had dinner at Patsy’s, an Italian restaurant that’s been in the city since 1944, is still owned and run by the original family, and was a favorite of Ol’ Blue Eyes himself, Frank Sinatra. We met the owner, Sal, who is gracious enough to tell us stories, all about Sinatra and his friends, who used to come here, and how modern celebrities still come here because they knew it was one of his favorite places. Sal also showed us the private room where Sinatra used to eat! It was so amazing! Such a lovely evening! Thank you, Sal! NewYorkEats #classicitalianrestaurant #Patsys #FrankSinatra #FrankSinatraFans (at Patsy's Italian Restaurant) https://www.instagram.com/p/Cpk7aUFA-l5/?igshid=NGJjMDIxMWI=

[alicianyblade]

Mom (@lizbethmary) and I just saw “The Phantom of The Opera” on Broadway for the last time. It was amazing, and featured @carltonmoe as Piangi. The whole cast was wonderful! So many thoughts and emotions. I’ve loved this story since high school. Read the Gaston Leroux novel, watched all the films—the Phantom today, Ben Crawford, even had some Lon Chaney in him during the final lair scene. I first saw it on Broadway when I was 18; Howard McGillin was the Phantom at the time. This is a wonderful story. I always feel for the misunderstood outcast, and Erik, the Phantom, is no exception. Sad to see it leave Broadway, but I’m sure this musical will be back soon. And who knows, maybe I’ll take this as a sign to dust off my own adaptation, “Erik”, that’s been shelved for years. I love you, “Phantom”! #Broadway #ThePhantomOfTheOpera #PhantomOnBroadway #Phantom35thAnniversay https://www.instagram.com/p/Cpi9HKkggmM/?igshid=NGJjMDIxMWI=

[alicianyblade]

This year's Imbolc dessert: Cheesecake with hot raspberry sauce. And this isn't any ordinary cheesecake. The recipe comes from a TikToker named murped and rather than the traditional graham crackers, its crust is made with NILLA WAFERS! Cheesecake is one of my favorite desserts and this one is absolutely delicious! I'll definitely be making it again and again, especially with the raspberry sauce, which murped says it's "illegal" to eat the cake without. And he's right: It takes it to a whole other level. Happy Imbolc and/or St. Brigid's Day, everyone! Blessed be! Nilla Wafer Cheesecake For the Crust: 1 box Nilla Wafers 1/4 cup melted butter For the Filling: 8 oz. cream cheese, softened A dash of salt 1/2 cup sugar 2 eggs 1 t. vanilla 2 t. lemon juice For the Topping: 1 cup sour cream 1/2 cup sugar 1 t. vanilla 1 t. lemon juice Preheat the oven to 325 degrees F. Grease a 9-inch pie plate. To make the crust, crush the Nilla wafers into a fine powder. Pour in the melted butter and mix to combine. Using a fork, press this mixture into your pie plate and shape it well to create a sturdy crust. Set aside. To make the filling, combine all the ingredients until smooth and pour it into the crust. Bake for 25-30 minutes or until the filling is no longer watery. Take the cake out of the oven and set it aside while you prepare the topping. For the topping, combine all ingredients until smooth. Spoon it over the cake, spreading it out evenly, then return to the oven for another 10 minutes. Let the cheesecake cool to room temperature, then place in the fridge for a few hours until it’s completely chilled. Serve with hot raspberry sauce. #FeedingCreatively #KitchenWitch #WheelOfTheYear #WiccanHolidays #Wicca #CelticPaganism #Imbolc #ImbolcRecipes #EasyCheesecakeRecipe #NillaWaferCheesecake #BrigidCelticGoddess #CatholicHolidays #ChristianHolidays #StBrigidsDay #StBrigidsDayRecipes #IrishSaints #StBrigidOfKildare https://www.instagram.com/p/CoTiL7gLDL4/?igshid=NGJjMDIxMWI=

[alicianyblade]

I present to you tonight's dinner, a new recipe, one of THE most delicious things to come out of my kitchen: Tomato-braised Italian pork chops! Seriously, this was incredible. It was so easy to put together, and it tasted like a million bucks. This is one of those "You don't feel like cooking on a Sunday but still need Sunday dinner" recipes. Your family's gonna think you cooked all day, but all you did was season up a couple of cans of crushed tomatoes, layer that sauce in a baking dish with pork chops, and pop it in the oven. It's THAT simple. And if you're not into pork, just switch the chops out for some chicken breasts. No matter what meat you use, I hope you enjoy this if you try it. Tomato-Braised Italian Pork Chops 2 28 oz. cans crushed tomatoes Salt and pepper, to taste Basil, to taste Oregano, to taste Red pepper flakes, to taste Minced garlic, to taste 5-6 boneless thick-cut pork chops Cooked egg noodles, for serving Preheat the oven to 375 degrees F. Grease a 9X13 casserole dish. Pour the tomatoes into a bowl. Fill one of the cans halfway with water and add it in. Add the seasonings and garlic and mix to combine. Line the bottom of your baking dish with a thin layer of sauce. Arrange the pork chops in the dish, then pour over the rest of the sauce so they’re submerged. Cover the dish with foil and braise in the oven for three hours. Let rest for 15-20 minutes. Serve over egg noodles. #FeedingCreatively #TomatoBraisedItalianPorkChops #EasyItalianDishes #SundayDinner #EasySundayDinner #PorkChopRecipes #DinnerForCompany #EasySpecialOccasionSuppers https://www.instagram.com/p/Cnvjs7Jr8Lb/?igshid=NGJjMDIxMWI=

[alicianyblade]

New Year’s Day breakfast: Cherry crepes! (at Sunshine Pancake House) https://www.instagram.com/p/Cm4sCadS_e4/?igshid=NGJjMDIxMWI=

[alicianyblade]

Last night's Yule dinner: Homemade brisket, mashed potatoes, and Yorkshire puddings! The brisket I made for Yule last year. The recipe is from Binging with Babish and is inspired by the brisket featured on the TV show, "The Marvelous Mrs. Maisel". It was just as yummy this year! The Yorkshire pudding recipe comes from John Kirkwood, a retired chef from the northeast of England in the U.K. If you haven't seen him, look him up on YouTube. His channel is like if Winne the Pooh had a cooking show and it's adorable. And these Yorkshire puddings were so easy to make, even for someone like me who'd never done so before and was nervous to try working with the hot fat. Traditionally, these are made with beef drippings, but you could use vegetable oil as a substitute, which is what I did and they were absolutely delicious! I hope everyone else who celebrated had a lovely Yule! Blessed winter solstice! The Brisket Recipe: https://www.bingingwithbabish.com/recipes/maisel-brisket The Yorkshire Puddings Recipe: https://www.youtube.com/watch?v=U0QE23PB8LE #Yule #Yule2022 #WinterSolstice2022 #WiccanHolidays #PaganHolidays #WheelOfTheYear #KitchenWitch #YuleDinner #BrisketRecipe #TheMarvelousMrsMaisel #BingingWithBabishRecipes #YorkshirePuddingsRecipe #JohnKirkwood #JohnKirkwoodRecipes https://www.instagram.com/p/Cme7QayyCEk/?igshid=NGJjMDIxMWI=

[alicianyblade]

December 13th is the feast day of St. Lucia of Syracuse, patron saint of the blind, who was said to maintain her sight after losing her eyes. Some say they were taken as part of her martyrdom torture. Others say that Lucia, wanting to remain single and serve the less fortunate, gouged them out herself and gave them to the man she was once engaged to as a parting gift because he found them so beautiful. In Sweden, St. Lucia is portrayed by young girls in white dresses with red sashes and candle crowns worn on the head head. She's also honored with these, St. Lucia buns! The recipe I used is from "Kirsten's Cookbook: A Peek at Dining in the Past with Meals You Can Prepare Today" from The American Girls' Collection. Kirsten Larson and her family moved from Sweden to Minnesota in the 1840s. I didn't read her series as a kid, but I did when I was older and started to get into my Swedish heritage. Happy St. Lucia Day, everyone! May she, the lady of light who saw without her eyes, remind you that wisdom and vision come from within. Blessed be. )O( #Yule #YuleTreats #StLuciaOfSyracuse #StLuciaDay #SwedishBaking #StLuciaBuns #SaffronBuns #SwedishHeritage #SwedishChristmasTraditions #Blindness #BlindHistoricalFigures #KitchenWitch #KitchenWitchery #WheelOfTheYear #TheAmericanGirlsCollection #ArchivedAmericanGirlsSeries #KirstenLarson #KirstensCookbook https://www.instagram.com/p/CmH5D7KvCSp/?igshid=NGJjMDIxMWI=

[alicianyblade]

Today, Dec. 12th, is the birthday of one of my favorite singers: Ol' Blue Eyes himself, Frank Sinatra! So to celebrate I made, according to several Internet posts, his spaghetti and meatballs recipe! I followed the recipe exactly as Frank himself would have made it. The only difference is I baked my meatballs (425 degrees F. for 15 minutes) instead of pan-frying them. I know, I know, the traditional way is to pan-fry, but I always bake my meatballs, whether it's for pasta like this or Swedish meatballs. It's less of a mess, you know they're all cooked through, they finish at the same time, etc. Potential meatball-cooking-blasphemy aside, this recipe was absolutely delicious! The sauce comes together relatively quickly, simmering for only an hour (as opposed to other sauces that take all day), and leaves your house smelling amazing. And it leaves just enough time to down a few glasses of wine, as I'm sure Blue Eyes would approve of. Cheers and happy birthday, Frank! We love you! Frank Sinatra's Spaghetti and Meatballs Recipe: https://www.allcreated.com/frank-sinatras-spaghetti-and-meatballs/ #FeedingCreatively #PastaNight #SinatraFans #FrankSinatra #FrankSinattasBirthday #EasySpaghetti #RecipesOfTheStars #SinatrasSpaghettiAndMeatballs https://www.instagram.com/p/CmGLm2Vu7lx/?igshid=NGJjMDIxMWI=

[alicianyblade]

Trying another Old Hollywood recipe! It first appeared in “It Came From the Kitchen: Monstrously Delicious Celebrity Recipes from 'Dracula', 'Frankenstein', 'The Wolf Man', Assorted Aliens and Beyond!” by Geoff Isaac and Gordon Reid (2006). The recipe is from Evelyn Ankers, who played Gwen in the 1941 classic "The Wolf Man", and it's for a big pot of warm, yummy oatmeal flavored with peanut butter and coconut. Enjoy!

[alicianyblade]

Mom usually does the apple pies at Thanksgiving, but this year, I volunteered and I'm so proud of how it turned out! This recipe comes courtesy of the man, the myth, the legend himself, Chef John from FoodWishes,com. I've only made apple pie a few times--like I said, Mom usually does it--but Chef John's, by far, is one of the most delicious I've ever had. I first made it for Yule last year and it was so yummy I had to make it again this holiday season. Enjoy! Chef John's Apple Pie 6-8 apples, depending on their size (2 Fuji, 2 Braeburn or Pink Lady, 2 Granny Smith) The juice of half a lemon 1 cup white sugar, plus more for sprinkling A very tiny pinch of salt 1/8 t. nutmeg 1/2 t, cinnamon 3 T. cornstarch 2 T. butter, cut into pieces 1 egg, beaten Pie crust Preheat the oven to 375 degrees F. Line a baking sheet with foil and set aside. Grease a 9-inch pie dish and set aside. Peel and slice the apples. Place them in a bowl and toss with the lemon juice. Add the sugar, salt, nutmeg, and cinnamon and mix well. When the sugar's dissolved and the apples look wet, mix in the cornstarch. Set aside, Line your pie dish with the bottom crust. Pour in the filling, packing it in well. Pour over any remaining juices from the bowl and dot the filling with butter. Place on the top crust, tucking its edges down into the bottom crust. To seal, roll the bottom crust's edges over the top crust and press. Cut vents in the center of the pie. Place the pie on your prepared baking sheet. Brush with beaten egg and sprinkle nicely with sugar. Bake for one hour, checking at the 55 minute mark, until the crust is golden brown and juices are bubbling. Transfer to a wire rack to cool. #FeedingCreatively #Thanksgiving2022 #ThanksgivingBaking #HolidayBaking #FoodWishesFans #FoodWishesRecipes #ChefJohn #ChefJohnsApplePie #ClassicApplePieRecipe https://www.instagram.com/p/ClU1GTnJDi1/?igshid=NGJjMDIxMWI=