Author Archives: Virginia Wright

About Virginia Wright

VIRGINIA WRIGHT (born Virginia Brown) is an American multi-genre best-selling author, award-winning illustrator, and nature photographer born and raised in Maine. As an artist, the cover Wright designed for Steampunk Alice by Dennis Higgins won the AUTHORSdb Gold Award (2014). She won the AUTHORSdb Silver Award (2016) from Timothy the Christmas Mouse Coloring Book. Crying Bear ranked #1 Amazon Best Seller in Children's Bear Books (2016). Buzzzzzzzz What Honeybees Do, ranked #1 Amazon Best Seller in three categories (2016). Buzzzzzzzz What Honeybees Do is the AUTHORSdb Cover Contest Bronze Award winner (2018), in the Education category. Ayuh, Another Downeast Cookbook ranked #2 Hot New Release Best-Selling in New England Cooking, Food & Wine (2018). As a multi-genre writer, Virginia's WIP is currently a romance novella. Besides writing, in her pastime, when she isn't spending time with her husband, Virginia is a foodie and restaurant reviewer. She enjoys sifting through old recipes and photographing everything she cooks and eats. She is also a nature photographer and a mixed media artist; she gets her ideas for her illustrations through inspiration that she gathers from the nature that surrounds her, which is ever-present in her designs.

Desserts | Cookies | Flourless Peanut Butter-Chocolate Chunk Cookies by Virginia Wright

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Recipe: Flourless Peanut Butter-Chocolate Chunk Cookies 

Summary: For those of us out there who want a peanut butter chocolate chunk cookie 

but want or need to watch our wheat intake. This flourless cookie is a delicious alternative for chocolate chip peanut butter cookie recipes except (without) the flour. I’m a cookie person; love a cookie hot out of the oven with a cup of coffee. This has become the cookie of choice in our home! It’s delicious and easy to make, plus flourless. 

Inside_Cookie2

Ingredients

  • 2 tsp. pure vanilla
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1-cup creamy peanut butter
  • 1 tsp. baking powder
  • 1/8 tsp. sea salt
  • 1-cup chocolate chunks (or chocolate chips)
  • 3/4-cup walnuts or pecans, chopped (optional)
  • 1/2 cup raw crystallized sugar to roll cookie balls in (optional)

Instructions

  1. Mix all ingredients in order given. Refrigerate dough for thirty minutes for easier flatten_cookie3handling. Roll dough into balls; dip all sides in raw sugar (optional).
  2. Line a baking sheet with parchment paper.
  3. Place balls on a cookie sheet and flatten with the tines of a fork.
  4. Bake at 350 degrees for 10-12 minutes.
  5. Take cookies out of the oven and place the whole cookie sheet on cooling rack and let cookies cool on baking sheet for ten minutes–this prevents crumbling. Then remove to wire rack. Store in an airtight container.

Cooking note: When I first started making these cookies I rolled the cookie ball Pressed Cookies1in crystallized sugar–just like my grandmother used to do with her peanut butter cookies–however, since then, while the grandchildren prefer the extra sugar…I do not. My tastes have changed, and I have learned to cut back on my sugar intake. In addition to this, for all those who do not know me, it is my preference to buy all ingredients “Organic” where I can.  If I can’t find organic chocolate chunks, I buy organic chocolate chips. Baking powder is not an item I have found in our local organic stores, however, I do buy it aluminum-free. I use sea salt as well. All other ingredients organic as well.

Enjoy this flourless peanut butter chocolate chunk recipe! 

-Virginia Wright

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

 

YouTube Video:

HOW LONG TO KEEP COOKIES IN OVEN TIP:  https://www.youtube.com/watch?v=2i94YWFTCiM&feature=youtu.be

Author FB Page: http://www.facebook.com/virginiabrownwright

Buy Recipes From Maine Cookbook by Virginia Wright 

© 2012 Virginia Wright. All Rights Reserved Worldwide.

Recipe | Cake | Wicked Good Whoopie Pies

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Whoopie Pie

Wicked Good Whoopie Pies

Summary: Ayuh, Another Good Old Fashioned Recipe…Whoopie Pies, are one of my family’s favorite desserts, one that they ALWAYS ask me to bake whenever we all get together! Whoopie Pies are easy to make, just time consuming– so set aside a whole afternoon for making this Old Fashioned New England Treat!

Ingredients

  • 1 1/2 c. butter
  • 3 c. w. granulated sugar
  • 6 eggs
  • 1 c. dark baking cocoa
  • 7 c. +/- unbleached all purpose flour
  • 3 tsp. baking powder
  • 3 tsp. baking soda
  • 2 tbsp. pure vanilla
  • 3 c. milk – 3 tbsp.
  • 1 1/2 tsp. salt (optional)

Baking Whoopie Pies

Baking Whoopie Pies

Milk – Filling #1:

  • 6 c. powdered (confectioner’s) sugar
  • 3 sticks butter
  • 3 tsp. pure vanilla extract
  • 1/4 – 1 c. milk (depends on desired consistency)

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Egg Whites – Filling #2

  • 3 sticks butter
  • 6 c. powdered (confectioner’s) sugar
  • 6 egg whites
  • 6 tsp. pure vanilla extract
  • Pinch of salt

Instructions

  1. In large mixing bowl cream butter, sugar and eggs

    Testing Whoopie Pies

    Testing Whoopie Pies

  2. . In separate bowl mix cocoa, flour, baking powder, and baking soda.
  3. Add flour mixture two cups at time. After each flour addition add 1 cup of milk. Batter will be thick.
  4. Line a baking sheet with Parchment paper and spoon a heaping tbsp. of batter on the baking sheet, spacing your whoopie pie batter 2 inches apart.
  5. Bake in preheated 375 F degree oven for ten minutes.
  6. Test Whoopie Pie with wooden toothpick in the center, if it comes out clean– it’s probably done.
  7. Take out of oven and let cool on baking sheet before removing to cooling rack.
  8.  Frost one side of a whoopie and put cover on.
  9.  Wrap in wax paper, then plastic wrap or put in a sandwich bag.

 Milk – Filling #1 Instructions:

  1. In a large bowl, beat butter, sugar, and milk; stir in the vanilla extract and continue mixing until well blended.

Egg Whites -Filling #2 Instructions:

  1. In a large bowl, beat butter, sugar, salt, and egg whites; stir in the vanilla extract and continue mixing until well blended.

Cooking time: 10 minute(s)

My rating 5 stars:  ★★★★★ 1 review(s)

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-Virginia Wright

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Facebook: http://www.facebook.com/virginiabrownwright

© 2012 Virginia Wright. All Rights Reserved Worldwide.

Recipe| Cake| Dark Red Velvet Cake

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Dark Red Velvet Cake for Valentine’s Day

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Dark Red Velvet Cake – Chocolate Cake Recipe

ChocolateCake3

Recipe: Dark Red Velvet Cake

Summary: This Red Velvet Cake Recipe lends itself well to using at Valentine’s Day.  Simply buy your cupcake papers, (I bought cupcake papers with red hearts on them), and fill 3/4 of the way. Frost with your favorite cream cheese icing recipe!

Ingredients

  • 1 tbsp. baking soda
  • 2- 1/2 cups all purpose flour
  • 2 tbsp. baking cocoa
  • 1 ½ cups sugar
  • 1 tsp. salt
  • 2 ounces red food coloring
  • ½ cup butter, softened
  • 2/3 cup buttermilk
  • 2 eggs
  • 1/3 cup sweet milk, (regular milk)
  • 2 tbsp. apple cider vinegar

Instructions

  1. Combine cocoa, flour, sugar, salt, food coloring and vanilla with butter.
  2. Beat in buttermilk; add eggs beaten with the sweet milk. Mix ingredients well with an electric mixer.
  3. Add vinegar and baking soda, stir thoroughly.
  4. Place in two greased and floured cake pans or cupcake papers.
  5. Bake at 325 approximately 25-30 minutes, or until cake tests done.
  6. Cool and frost with cream cheese icing.
  7. Top with chocolate chips and/or chopped walnuts.

Preparation time: 20 minute(s)

Cooking time: 25-30 minutes(s)

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 1 review(s)

Good Luck with your recipe! Visit often, to see what we are cooking up next!
-Virginia Wright

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Cookbook $5.95 @Amazon 

© 2012 Virginia Wright. All Rights Reserved Worldwide.

Condiments | Honey Topping Recipe

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Honey Topping Recipe

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Cream Cheese Frosting

This is a simple recipe that you can make with your kids. Who doesn’t love carrot cake? If you don’t, you’ll miss out. However, for those who do, the next time you make Carrot cake try this simple recipe for a delectable topping. There are advantages of having beekeeping as a hobby — the HONEY. My book, “Buzzzzzzzz What Honeybees Do,” is an educational, non-fiction honeybee – beekeeping primer, for children and adults. If you would like to test the waters and see an abbreviated version of my book, Buzzzzzzzz is available on Kindle in eBook for only $2.99. I will tell you that the eBook version does not read the same in all eReaders. Enjoy your recipe!

1 PACKAGE NEUFCHÂTEL CHEESE
1/3 CUP PURE HONEY
1 TSP. PURE VANILLA ( MEXICAN VANILLA IN RECIPES IS MY FAV!)

Mix ingredients together, and voila! This simple, but tasty topping is all ready for your carrot cake, and is great on top of fresh-made cinnamon rolls. If you would like more topping, just double the recipe.

NOTE: When you can, buy honey from a local beekeeper. Some manufacturers, so I am told, sell a honey blend (honey mixed with corn syrup.) They do this– to stretch the honey. If you buy locally, from a local beekeeper, chances are you will get PURE HONEY. You have every right to ask… get only the best!

Check out this recipe: SPICY HONEY BUTTER RECIPE

Virginia’s Cookbook:

Ayuh, Another Downeast Cookbook: Recipes From Maine is chock-full of unique and delicious Game recipes for the wildlife food enthusiast. The recipes include everything from bear to raccoon, clams and lobster, chowders, sauces, and wild goosegrass greens. These recipes are brought to you from Registered Maine Guides of The Maine Professional Guides Association, members of Maine Lobstermen’s Association, as well as Bangor Daily News columnist, and TV personality, Bud Leavitt. I have deliberately left the inevitable imperfections that occurred when reproducing the original manuscript, (which was initially compiled 35 years ago) as I feel, this adds to the charm of the cookbook. I hope that you too will embrace its authenticity and that you and your family will enjoy these recipes for many generations to come. Enjoy! -Virginia Wright

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© 2012 -2020 Virginia Wright. All Rights Reserved Worldwide | Home

Condiment | Spicy Honey Butter Recipe

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Spicy Honey Butter Recipe

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Spicy Honey Butter

Spicy Honey Butter

Summary: This is a delicious, quick and easy honey butter recipe with a dash of spice.

 Ingredients

  • 1 cup softened, butter or non-hydrogenated margarine
  • 1/2 cup pure honey, more or less–
  • 1/4 cup sifted, confectioner’s sugar
  • 1/8 tsp pure or Mexican vanilla
  • 1/2 tsp Korintje cinnamon or (add just a dash of your favorite cinnamon, to your taste)

Instructions

  1. Place all ingredients in a bowl and blend until fluffy, for about half a minute. Voila! This is a delicious, quick and easy honey butter recipe with a dash of spice. The whole family can enjoy this spicy butter on their hot, fresh, and out of the oven biscuits. Store covered, in the refrigerator.

RC: VW © Virginia Wright

Preparation time:

Cooking time:

My rating 5 stars:  ★★★★★ 1 review(s)

Good Luck with your recipe! Visit often, to see what we are cooking up next!
-Virginia Wright

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Facebook: http://www.facebook.com/virginiabrownwright

© 2012 Virginia Wright. All Rights Reserved Worldwide.