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Hi, all! Long time no Wordsmith Wednesday, eh? There's lots of life that's been happening, but I am so, so pleased to be back this week to tell you about a course that I just finished. As in, I finished it less than an hour ago. It was the Write a Novel course put together by Russell Nohelty of The Complete Creative.

As someone who has read a lot of novels, has proofread/edited quite a few novels, and has even helped write a couple of novels, I wasn't sure if this was the course for me, but when I was asked if I'd be willing to beta it, I couldn't find one good reason to say no. It turns out that I'm very glad that I said yes.

Russell's course is broken down into 7 modules with each module having multiple videos covering different subtopics within each one. I loved this format because it allowed me to take the course over multiple days, stopping and starting where I needed to. The videos ranged from about 5 minutes to 20 minutes. For those of us with crazy lives, this is such a fantastic way to be able to learn without feeling as if you're missing out on something.

At the end of the course, Russell provides multiple resource downloads, including an outline one that I can guarantee that I'm going to find insanely valuable as I continue to write the final book in The Tether Saga.

Now, like any true review, let's break it down...

The Good:
I love the multiple video format. Like I said above, it makes it so easy to watch whenever you can steal a few minutes from your day. On top of that, Russell breaks everything down in a clear, concise manner. Every time I had a question, he answered it in the video before I even had a chance to jot it down to ask him later about. I came away feeling as if I had really learned and to me, that's the true value in something like this.

The Bad:
Russell covers a lot of material in this course, including his entire process, editing/finding an editor, but the one thing that he didn't mention and that I think would be a valuable addition would be a segment regarding covers. Perhaps where to find covers and things of that nature.

The Summary:
I believe that Russell is launching this course at an insanely reasonable $47. For that price, you get over 2 hours of instructional video and honestly, outside of the editor module (which I didn't need since that's one of my many hats that I wear), there wasn't a single video/module that I didn't get something from. I honestly believe that this is a course that any writer can gain some valuable knowledge and insight from. My suggestion? This is a great course to get a lot of knowledge as well as a feeling for his other, more expensive courses. Go sign up now!

To check out this fantastic course, just click the words sign up now.

Edit: I just found out from Russell that this course is FREE until March 15th when the price will go up to the $47 that I mentioned earlier. Do NOT miss out on this opportunity!

More Edit: Since I wrote this, Russell has added sections on book formatting, covers, and blurbs!





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How much do you love that new logo for #CrockpotMonday ? I'm in love with it. I'm not going to lie. It's going to take a while before I'm not like oooh, look at that! But, you aren't here to hear about my awesome logo. You're here for a new recipe so here you go!

White Fish with Pesto:

Ingredients:
1 to 2 pounds of white fish (sole, halibut, etc)
Bottled pesto (or make your own!)
Shredded Parmesan cheese
Aluminum foil

Directions:

Spread out a layer of foil on the counter top. Put a piece of fish on it. Cover it with a spoonful of pesto. Sprinkle on some shredded Parmesan. Fold over the foil to create a little packet. Put the packet into your crockpot. Continue to layer in foil packets until you run out of fish.

Cover and cook on LOW for 3-4 hours. The fish is done when it is fully white and flakes nicely with a fork.

Enjoy with your favorite veggie and maybe a side of rice!





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Peanut Butter Cup Cake:

Ingredients:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter
1/2 cup milk
1 Tablespoon canola oil
1 teaspoon vanilla extract
3 Tablespoons unsweetened cocoa powder
1 cup boiling water

Directions:

Coat your crockpot well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt. In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.

Spread this mixture into the bottom of your slow cooker.

In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water. Pour this evenly over the peanut butter batter in your cooker.

Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.





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Mmm....brownies. Let's face it, there is little on this planet as delicious as a warm brownie with a glass of cold milk. I dream of brownies sometimes. Add in peanut butter? Heaven.

Peanut Butter Brownies:

Ingredients:
5 Tablespoons butter
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1 cup peanut butter
1/4 teaspoon baking powder
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

Directions: 

Spray the inside of your crockpot with cooking spray. Mix all ingredients in a bowl and pour into crockpot. Prop open the lid of the crockpot with a chopstick or wooden spoon.

Cook on high for 90 minutes. Check for doneness. These can sometimes take longer than planned.



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I'm still dreaming of a balmy Spring and a mild Summer. What? A girl can dream, can't she? Speaking of warmer months, don't peaches scream Summer? I know that fresh ones are near impossible to find this time of year, so if you can't find any, hold onto this one and with any luck, they'll be back in your local produce section soon!

Peach Compote:

Ingredients:
3 to 4 fresh peaches (I used 3 large ones)
1/3 cup brown sugar
1/4 cup brandy
2 Tablespoons butter
1/2 teaspoon ground cinnamon
1 teaspoon vanilla

Directions: 

Use your 1.5 quart crockpot for this recipe.

Wash and slice your peaches. Put them into your crockpot. Cover with the brown sugar, brandy, the 2T of butter, and the cinnamon and vanilla.

Cover and cook for about 90 minutes to 2 hours.

Serve over vanilla ice cream.
* I haven't tried it, but this recipe may turn out just as well using frozen peach slices that you've allowed to thaw.






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Oh my gosh, guys...Is it Spring yet? I am being the biggest whiner about winter since the cold and snow hit. We still have at least 6 weeks to go and it feels like 6 months. I can hear my children now..."Mom, don't you think you're being a little bit dramatic?" It's true I am...but I'm still posting a recipe that makes me think of warm, tropical climates this week!

Key Lime Pie:

Ingredients:

Crust:
1 cup graham cracker crumbs
3 Tablespoons salted butter, melted
2 Tablespoons brown sugar
1/2 teaspoon lime zest

Filling:
2 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lime juice (about 5 limes)
2 Tablespoons fresh lemon juice (about 1 1/2 lemons)

To put into the crockpot:
1 cup warm water

Directions:

Use a 6-quart slow cooker with an inserted 1.5-quart oven-safe casserole dish. You’ll be creating a water bath for your pie to cook in.

Spray your dish with cooking spray. In a plastic bag, smash up the graham crackers to make crumbs. Mix the crumbs with the butter, brown sugar, and lime zest. Press the crust mixture into the bottom of the casserole dish.
 
In a large mixing bowl, use a handheld mixer or a stand mixer to whip the egg yolks, condensed milk, lime juice, and lemon juice together until it's frothy. Pour this evenly over the top of the graham cracker crumbs.

Pour 1 cup of warm water into the bottom of your slow cooker insert, then carefully lower in the baking dish, being careful not to splash water into your pie.

Cover and cook on high for 2 to 3 hours, or until the pie is no longer shiny on the edges and the center has set.

Refrigerate for at least 4 hours (preferably overnight) before serving. If you'd like, you can add a layer of whipped cream on top.




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