Addy’s Sweet Potato Pudding – An American Girl Recipe

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Addys Sweet Potato Pudding - An American Girl Recipe

When I was a little girl reading the American Girl books, a lot of the foods in the books captured my imagination, but none more than this sweet potato pudding. In Addy’s Surprise, Addy and her Momma are preparing for their first Christmas in Philadelphia. This story is really very sweet, though also heart wrenching, with lots of lessons about family and helping those less fortunate. Since Addy’s father, brother, and sister are all still being held as slaves, it’s just Addy and Momma for Christmas. This sweet potato pudding gives her comfort, since it is her Poppa’s favorite.

When I was a kid, reading about sweet potato pudding was a mystery to me. I didn’t think I knew what sweet potatoes were (I actually did, as we had them every Thanksgiving. Since we called them “yams” in our family, I didn’t know they were the same thing), but the way it’s described in the book sounded scrumptious.

I used to constantly browse the American Girl doll catalog as well, and one of the accessories you could buy for Addy was a sweet potato pudding kit. It came with a recipe and even a little doll-sized cast iron skillet to make it in. So cute! It made my desire to make sweet potato pudding even stronger.

Needless to say, finally making this pudding after decades of pining after it was a magical experience. To me, this sweet potato pudding is perfect in every way. The brown sugar adds a lovely flavor, and the edges of the pudding get delightfully chewy as it cooks. I used this recipe from, tweaking it a bit for my own taste preferences.

Addy’s Sweet Potato Pudding Recipe


  • 4 large sweet potatoes
  • 2 eggs
  • 1 cup brown sugar, packed
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 2 tsp. lemon juice
  • 1/4 tsp. ginger
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt


  1. Use a sharp knife to slash a few holes in the skins of the sweet potatoes. This will allow the steam to escape as they cook so that they don’t explode in the oven.
  2. Bake the sweet potatoes on a baking sheet at 425 degrees F for 45 minutes.
  3. Allow the sweet potatoes to cool, then peel their skins off. You should be able to do this by hand.
  4. Mash the sweet potatoes in a bowl, and stir in the remaining ingredients.
  5. Pour the pudding into a baking dish or pie plate (you may need to use 2 dishes).
  6. Bake at 350 degrees F for 30 minutes.


Autumn Harvest Breakfast Bread – A Redwall Recipe

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Autumn Harvest Breakfast Bread - A Redwall Recipe

The inhabitants of Mossflower Country are very in tune with the seasons. They count their lives in seasons instead of years, and they cook and eat seasonally as well. The gardens and orchards of Redwall Abbey provide much of the food they need, and it’s up to the Friar to turn this bounty of nature into a delicious meal.

I think of the Redwall gardens in autumn practically bursting with a plentiful harvest, and I recalled that the inhabitants of Redwall often enjoy seasonal breads with their breakfast. So, I set out to make a breakfast bread perfect for the autumn season. I started with this pumpkin bread recipe from Betty Crocker, added a few of my favorite autumn flavors, and reduced the sugar a bit to make it more suitable for breakfast.

I am sure the creatures of Redwall would have added some chopped nuts to this bread, but I left them out since I personally don’t like nut bread. But if you like them, it would make this autumn harvest breakfast bread heartier and more authentic.

Enjoy this bread with a warm cup of herbal tea for a truly comforting breakfast.


Autumn Harvest Breakfast Bread – A Redwall Recipe



  1. In a large bowl, combine the pumpkin puree, sugar, maple syrup, applesauce, vanilla, and eggs.
  2. Add the rest of the ingredients, and stir until just combined and no clumps remain.
  3. Divide the batter into two greased loaf pans.
  4. Bake at 350 degrees F for just under an hour (start checking at around 50 minutes). If the middle is not done yet, but the top is getting too dark, cover it with aluminum foil to prevent it from burning while it finishes cooking.
  5. Allow to cool before serving.

The White Witch’s Hot Drink – A Narnia Recipe

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White Witch's Hot Drink - A Narnia Recipe

Edmund felt much better as he began to sip the hot drink. It was something he had never tasted before, very sweet and foamy and creamy, and it warmed him right down to his toes.

The Chronicles of Narnia: The Lion, the Witch and the Wardrobe


This month, everyone at Fandom Foodies is celebrating #Witchtober, in which we create recipes inspired by our favorite fiction witches. Though she’s not really a typical “Halloween-style” witch, my favorite fiction witch is The White Witch from The Chronicles of Narnia. She is beautiful, powerful, and totally evil.

In The Lion, the Witch and the Wardrobe, there is an iconic scene in which Edmund encounters The White Witch on his first trip to Narnia. Trying to trick him into trusting her, she offers him something hot to drink to warm him up. In the movie adaptation, this drink is hot chocolate, but I like the idea in the book that this is a totally new and different drink. It seems more enchanting that way.

While reading the description of the drink quoted above, I tried to create a hot drink that met all those qualities. Sweet=sugar, of course. Foamy and creamy=milk. When I read that it “warmed him right down to his toes,” I thought of warm spices like cinnamon. So, combining all those elements, I came up with a recipe for hot spiced milk.

This drink was definitely, sweet, foamy, creamy, warming, and delicious! Even before I drank it, it filled the room with a wonderful aroma. I could definitely see myself using this drink to warm up in the middle of a snow storm. Enjoy, and happy #Witchtober!




  1. Combine all ingredients in a saucepan on the stove.
  2. Heat on medium, stirring frequently, until the mixture is foamy.
  3. Pour into a mug and enjoy.

Gaffer’s Mince and Tater Hash – A Lord of the Rings Recipe

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…in the matter of ‘roots’, especially potatoes, the Gaffer was recognized as the leading authority by all in the neighborhood (including himself).

The Lord of the Rings, The Fellowship of the Ring

The Gaffer's Mince and Tater Hash - A Lord of the Rings Recipe

Over at Fandom Foodies, we’ve been discussing all things Hobbit this month, especially as it concerns food. In talking about different foods found in Middle Earth, a member of the group mentioned the cooking mechanic in the Lord of the Rings Online game, and gave us this link to a list of all the foods you can make in LOTRO. I’ve never played this game, but I loved having a resource for foods and basic recipes that the people of Middle Earth might cook and eat, and I plan on referring to it frequently for cooking inspiration!

One of the dishes on this list that stood out to me was “Mince and Taters,” which is made of leeks, beef, carrot, taters, and herbs. Since this is a rather rustic dish, and since it has several root vegetables in it, I thought it might be something that the ol’ Gaffer would cook up. This is basic Shire fare at its very best, and it’s incredibly simple to make.

Fandom Foodies is hosted this month by Bryton Taylor of In Literature. We’ll be linking up Hobbit and Lord of the Rings recipes all month!

Gaffer's Mince and Tater Hash - A Lord of the Rings Recipe


  • 1 lb. ground beef
  • 1 leek sliced
  • 2 carrots diced
  • 3 large potatoes peeled and diced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 Tbsp. dried parsley
  • 1/2 Tbsp. dried basil


  1. Brown the ground beef in a large pan on the stove.

  2. Transfer the cooked beef to a bowl. Set aside.

  3. Add the veggies to the pan, and cook until tender, about 10 minutes, stirring occasionally.

  4. Return the ground beef to the pan, and add seasonings. Cook until heated through, stirring occasionally.


Raspberry Cordial – A Redwall Recipe

At Redwall Abbey, whenever the creatures gather together for a feast (which is quite often!), they offer a variety of drinks. Many of these drinks, like October ale, are alcoholic and therefore not enjoyed by everyone. I wanted to recreate one of the nonalcoholic drinks offered so that it could be enjoyed by all! All the dibbuns (the children) at Redwall Abbey love raspberry cordial, and can be seen drinking it in almost all of the Redwall books.

Raspberry Cordial - A Redwall Recipe

I had never had raspberry cordial until now, but I can see why the dibbuns like it so! It is sweet and fruity, but quite rich, so a little bit goes a long way. Follow this recipe for raspberry cordial to bring a little nonalcoholic cheer to your next gathering.

Raspberry Cordial - A Redwall Recipe


  • 1 pint raspberries
  • 1/2 cup sugar
  • 6 cups water


  1. Place the raspberries and sugar into a sauce pan, and heat over medium heat, stirring occasionally.

  2. As the berries cook, crush them a bit to help release the juices.

  3. Once the raspberry mixture appears thick and bubbly (about 5 minutes), remove it from the stove.

  4. Pour the raspberry mixture through a fine strainer into a pitcher, crushing the berries against the strainer to release all the juices. The strainer should remove all the seeds and excess pulp.

  5. Add 6 cups of water to the pitcher, and stir well.

  6. Chill the cordial in the refrigerator for several hours, and stir once more before serving.

Ent Draught – A Lord of the Rings Recipe

Ent Draught - A Lord of the Rings Recipe

As Merry and Pippin found out, the ent draught is a powerful beverage. There are several different versions, each infused with a different type of magic. Some are light and refreshing, and others are deep and nourishing.

While I have no ent magic at my disposal, I created a drink that might be the closest thing a human being can get to an ent draught without entering Middle Earth. Peppermint tea gives a leafy green color and refreshing taste to invigorate the mind, and real maple syrup gives it a little something “tree-ish” while making the draught sweet to the taste.

This ent draught is simple in its ingredients, but the amount of flavoring added is entirely up to your tastes. If you want a stronger, more fortifying draught, steep the tea longer and add a little more maple syrup. For a more refreshing taste, go light on the flavoring. Always serve the ent draught cold, however. This is how it feels and tastes when it is fresh from the springs.

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Ent Draught - A Lord of the Rings Recipe


  • 2 cups water
  • 2 peppermint tea bags
  • 3 Tbsp. real maple syrup


  1. Heat the water in a kettle.

  2. Steep the tea bags in the hot water for about 5 minutes.

  3. Remove the tea bags, and stir in the maple syrup.

  4. Refrigerate in a closed glass container for several hours.

Food ‘N Flix August Round-Up – Secondhand Lions Recipes

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This month it was my privilege to host Food ‘N Flix, an online movie club where we watch different movies and cook food inspired by those films. I chose the movie Secondhand Lions, because it is one of my favorite movies of all time, and I loved all the recipes everyone came up with! In this post, you’ll find a round-up of all the recipes. Enjoy!

Colleen from Faith, Hope, Love & Luck Survive Despite A Whiskered Accomplice made these wonderfully unique Jalapeño and Peach Cornbread Dinner Donuts. She says, “In my mind, it’s the kind of food a bunch of crazy and adventurous old uncles would let you eat for dinner.”

Deb at Kahakai Kitchen was inspired by all the corn in the movie, too, with her Moroccan Corn Chowder. She “wanted to make a corn chowder as a nod to all that corn…And I wanted to add some Moroccan ingredients and flavors to change it up from the many corn chowders and corn soups.”

Heather from All Roads Lead to the Kitchen shared a great Homemade Creamed Corn recipe with us. She says that when the uncles were “…left with an awful lot of corn. It was actually kind of glorious. That corn was the inspiration for my recipe this month.”


Most people were inspired by the corn in the movie, and it’s no wonder, but Debra at Eliot’s Eats gave us a delicious recipe for authentic Moroccan Sand Cookies. She says, “I definitely wanted to do something a bit different for this round and I was more inspired from the Moroccan flashbacks…I finally settled on “Sand Cookies”, a version of  Moroccan Ghoriba Cookies.”

Amy from Amy’s Cooking Adventures joined in with a yummy recipe for Puppy Chow (or Lion Chow if you prefer!) “The uncles order a lion for some hunting, but inadvertently purchase a sickly ex-circus lion.  Walter convinces them to let him nurse the lion back to health and more antics ensue. Including a purchase of a large quantity of “Purina Lion Chow”. And that ended up being my recipe inspiration! Puppy chow = lion chow.”

Camilla from Culinary Adventures with Camilla was inspired by Jasmine, the love of Hub’s life, with The Jasmine McCann. She says, “Inspired by Hub and Jasmine’s romance, I knew that I wanted to use fresh jasmine blossoms. I asked all my local gardening gals and found a blooming bush. Though true love never dies, the jasmine bush does. I picked just a few sprigs.”

Evelyne from CulturEatz was also inspired by Morocco with her Moroccan Corn Chickpea Salad. She says, “My recipe inspiration came from the old stories of times past spent in North Africa, probably mostly Morocco.”

Wendy from A Day in the Life on the Farm shared a family favorite recipe for Corn Casserole. She says, “I had to go with corn though.  Those poor guys were eating corn until it came out of their ears.”

And finally, the recipe I made for Secondhand Lions was Moroccan Couscous. I of course included some corn in the recipe, too!

moroccan couscous recipe

I had so much fun hosting this month, and I hope you had fun following along! Eliot’s Eats will be hosting Food ‘N Flix for September, and the chosen film is To Kill A Mockingbird, a classic!


Salamandastron Forge Scones – A Redwall Recipe

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“Nothing like Salamandastron Forge Scones. They’ll put some iron into your muscles, young un.”

The Sable Quean


Salamandastron Forge Scones - A Redwall Recipe

Miles from Redwall, beyond Mossflower Wood, lies the formidable mountain Salamandastron. The Badger Lords who reign at Salamandastron are fierce and strong, but they are also good and kind. The forges of the mountain aid in the creation of great weapons, and, on occasion, great scones.

A Salamandastron Forge Scone is a “rough-looking chunk of pastry, with nuts baked into it.” Though rough in appearance, these scones are warm, sweet, and filling. Served with jam, clotted cream, or just plain butter, the scones complement any tea-time spread nicely.

Since the Badger Lords do not share their recipe for Salamandastron Forge Scones, I had to make do with adapting this cinnamon almond scone recipe into the rougher-looking pastries we’re going for.

Salamandastron Forge Scones


  • 2 cups flour
  • 4 Tbsp. brown sugar
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 cup butter cold, cut into small cubes
  • 3/4 cup milk
  • 1/2 tsp. almond extract
  • 1/4 cup almonds slivered or sliced
  • cinnamon sugar
  • extra almonds


  1. Combine the flour, brown sugar, baking powder, cinnamon, and salt, into a large bowl, and mix well.

  2. Add the cold butter to the dry mixture, and use your fingers to squish the butter pieces into the dry mixture, continuing until the mixture resembles a crumbly dough.

  3. Add the milk, vanilla, and almonds and mix until just incorporated.

  4. Turn out the dough onto a well-floured surface, and pat it down into a rough circle.

  5. Sprinkle the cinnamon sugar and extra almonds on top, again patting down so that the toppings stick to the dough.

  6. Grab rough chunks of the dough, about the size of your palm, and place them on a baking sheet lined with a silicone baking mat or parchment paper.

  7. Bake the scones at 400 degrees F for 15 minutes.

Bilbo’s Sponge Cake – A Lord of the Rings Recipe

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“We’re all right! I’ve just found some sponge cake.”

The Lord of the Rings: The Fellowship of the Ring

Bilbos Sponge Cake - A Lord of the Rings Recipe

I’ve watched The Fellowship of the Ring so many times I’ve lost count. I can practically recite the whole thing beginning to end, but something magical happened when I watched it for the first time with my “foodie glasses.” I decided to turn on the subtitles just to make sure I didn’t miss any food references, and boy am I glad I did!

When Gandalf arrives at Bag End in the beginning of the movie, Bilbo bustles off to gather food for tea time. While Gandalf looks around the house at the maps and different things, Bilbo is in the background muttering about what to fix for Gandalf. Out of the dozens and dozens of times I’ve watched this movie, I’ve not paid any attention to what Bilbo is actually saying because it’s so muffled and not the focus of the scene. But with the subtitles on, I was able to see all the good food Bilbo is muttering about.

Most of the food is the same as what’s listed in The Hobbit book during the “Unexpected Party,” such as chicken and pickles and apple tart. But then, Bilbo speaks the little line quoted at the top of this post. Sponge cake! I thought that sounded lovely, so I set out to recreate what I thought the sponge cake Bilbo found would have been like, since we never actually see it on screen.

Lord of the Rings Sponge Cake

I researched English sponge cake (since the food in Middle Earth is so close to English food…I wonder why! 😉 ) and found all sorts of recipes for Victoria sponge cake. This is a traditional tea-time English sponge cake that became popular in Victorian times, hence the name. The cake always has jam sandwiched in the middle, and more recently it usually also has whipped cream inside, though that part is optional.

I adapted this “Victoria sandwich” recipe, and the resulting cake was so scrumptious, I could hardly believe it. So, do yourself a favor and serve Bilbo’s sponge cake at your next tea party.

Bilbo's Sponge Cake - A Lord of the Rings Recipe


  • 4 eggs
  • 1 1/2 cups powdered sugar
  • 1 3/4 cups flour
  • 1 cup butter
  • 1/4 tsp. salt
  • 3 1/2 tsp. baking powder
  • 1 cup strawberry jam
  • 1 cup whipped cream optional
  • extra powdered sugar for dusting


  1. Mix together the eggs, powdered sugar, flour, butter, salt, and baking powder until smooth.

  2. Grease a 9-inch round cake pan well, and distribute the cake batter dough evenly in the pan.

  3. Bake the cake at 350 degrees F for 25 minutes, or until the top is golden brown.

  4. Turn the cake out onto a wire rack to cool.

  5. When the cake is completely cool, use a serrated knife to slice the cake in half horizontally.

  6. Take the top layer off of the cake, and spread the jam evenly across the bottom layer.

  7. Distribute the whipped cream evenly across the jam, and replace the top layer of the cake, sandwiching the jam and whipped cream in the middle.

  8. Dust the top of the cake with powdered sugar before serving. I like to use a powdered sugar shaker to make it quick and easy.

Recipe Notes

Once again, the whipped cream is optional, but I think it adds something special to the cake.

Moroccan Couscous Recipe – Inspired by Secondhand Lions

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moroccan couscous recipe

As you may have read in my previous post, I am hosting Food N’ Flix this month! The film I chose is Secondhand Lions, and I am so excited to see what kinds of recipes everyone creates inspired by one of my favorite movies.

As I was thinking about what to cook after watching the movie, I was inspired by the flashback scenes to Morocco. These scenes are some of the most exciting and exotic in the movie, and I love how food can transport us to places where we might never step food in person. I don’t know much about Moroccan food, but I do love the Morocco pavilion at EPCOT, and I started thinking about the food at the restaurants there. I remembered a yummy couscous salad they serve there, and I decided to recreate that recipe, with a little bit of a twist.

I modified this bell pepper couscous recipe, and to make it a bit more reminiscent of the movie, I added corn! I know that makes this dish not very authentic, but I felt like I couldn’t very well make a recipe inspired by Secondhand Lions without including corn. “Corn, corn, corn…Nothin’ but corn.”

The best part about this couscous recipe is that you can eat it hot or cold!

moroccan couscous recipe
5 from 1 vote

Moroccan Couscous Recipe - Inspired by Secondhand Lions


  • 2 Tbsp. olive oil
  • 2 cloves garlic minced
  • 2 1/2 cups water
  • 1 tsp. onion powder
  • 2 bell peppers diced
  • 1/2 cup frozen corn kernals
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. oregano dried
  • 2 cups couscous
  • lemon slices


  1. Heat the olive oil in a pot on medium heat.

  2. Add the minced garlic, and cook it in the oil for about 2 minutes.

  3. Add the water, bell peppers, corn, onion powder, salt and pepper, and oregano to the pot, and boil for 5 minutes.

  4. Add the couscous, cover the pot, take it off the heat, and let it sit for 5 minutes.

  5. Fluff with a fork, and garnish with lemon slices.

  6. Serve hot or cold, and squeeze the juice from the lemon slices on top of the couscous before eating.