Baking With Boos

Welcome back Boo Crew! In season 2 episode 9, we’re kicking off this hot month with a nice, cooling appetizer. Asian cucumber salad is what Bree has made for us today. Healthy, easy to make and delightfully cool and crisp in this hot weather. As for our story, I’m covering the Parisian Sweeney Todd! Did you realize that the musical movie starring Johnny Depp and Helena Bonham Carter was based off of a legend that took place in Paris in the 1800’s? Get ready for gore! As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & TikTok and send us your favorite recipes or scary stories at [email protected]! And if you’re enjoying the pod, don’t forget to rate/review and leave us some love! Catch ya next week!

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Asian cucumber salad

https://rasamalaysia.com/asian-cucumber-salad/

Story links

https://www.solosophie.com/affaire-de-la-rue-des-marmousets/

Welcome back Boo Crew! In this week’s episode, Bree made some S’more Brownies. It’s ok to start drooling. Finishing up BBQ month with our devilish dessert option sure to leave your sweet tooth satisfied. As we’re relishing the remaining crumbs of dessert, I regale us with the true story behind the 2021 movie The Conjuring, The Devil Made Me Do It. Get ready to meet Arne and learn why this was one of the Warren’s most disturbing paranormal experiences. All this and more! As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & TikTok and send us your favorite recipes or scary stories at [email protected]! And if you’re enjoying the pod, don’t forget to rate/review and leave us some love! Catch ya next week!

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S’more Brownies

https://giadzy.com/recipes/smores-brownies/

Welcome back Boo Crew! In this week’s episode we’re finally to our BBQ main course, Shrimp Kabobs with a spicy mango salsa. First off, let me be clear and say this was my first time ever buying shrimp and holy hell, learn from my mistakes. Pro tip: the higher the shrimp count, the smaller the shrimp. For kabobs, you want some decent sized shrimp, so buy a lower per bag count if you’re buying from the freezer section. Anywho! I sautéed these shrimp in some EVOO with some minced garlic, S&P, and some red chili flakes for a few minutes on each side, then popped them on some skewers. I alternated between shrimp and bits of chopped bell pepper. Once assembled I put them back in the pan to chat the peppers and drizzled some honey on the skewers. For the salsa, I combined chopped mango, two small cored jalapeños, some purple onion and some chopped tomatoes into my food processor with some lime juice and a touch of EVOO and some S&P. Processed until I got the desired consistency then plated it next to my shrimp kabobs and garnished the plate with some lime wedge. A bit of work, but so worth it! As for our story, Bree is covering the Satanic Temple. What do you know about it? Can you separate fact from falsehoods? Tune in to find out some cool information that may surprise you!

As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & TikTok and send us your favorite recipes or scary stories at [email protected]! And if you’re enjoying the pod, don’t forget to rate/review and leave us some love! Catch ya next week!

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Shrimp Kabobs

Fresh or frozen (thawed) shrimp

EVOO to drizzle

Seasonings to taste:

S&P, red pepper flakes, minced garlic

Fry in an oiled skillet for a few minutes in each side. Assemble skewers, fry one more minute each side to char bell peppers/onions, and add a drizzle of honey for a little sweetness.

Spicy Mango Salsa

1 chopped mango

2-3 of preferred tomatoes

1 purple onion

1 habanero or 2-3 jalapeños, cored

Lime/lemon juice to taste

1 tsp EVOO

S&P is desired

Process until desired consistency is achieved. Plate and serve!

Story links

https://thesatanictemple.com/

Welcome back Boo Crew! In this week’s episode we’re finally to our BBQ main course, Shrimp Kabobs with a spicy mango salsa. First off, let me be clear and say this was my first time ever buying shrimp and holy hell, learn from my mistakes. Pro tip: the higher the shrimp count, the smaller the shrimp. For kabobs, you want some decent sized shrimp, so buy a lower per bag count if you’re buying from the freezer section. Anywho! I sautéed these shrimp in some EVOO with some minced garlic, S&P, and some red chili flakes for a few minutes on each side, then popped them on some skewers. I alternated between shrimp and bits of chopped bell pepper. Once assembled I put them back in the pan to chat the peppers and drizzled some honey on the skewers. For the salsa, I combined chopped mango, two small cored jalapeños, some purple onion and some chopped tomatoes into my food processor with some lime juice and a touch of EVOO and some S&P. Processed until I got the desired consistency then plated it next to my shrimp kabobs and garnished the plate with some lime wedge. A bit of work, but so worth it! As for our story, Bree is covering the Satanic Temple. What do you know about it? Can you separate fact from falsehoods? Tune in to find out some cool information that may surprise you!

As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & TikTok and send us your favorite recipes or scary stories at [email protected]! And if you’re enjoying the pod, don’t forget to rate/review and leave us some love! Catch ya next week!

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IG- @bakingwithboos

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Shrimp Kabobs

Fresh or frozen (thawed) shrimp

EVOO to drizzle

Seasonings to taste:

S&P, red pepper flakes, minced garlic

Fry in an oiled skillet for a few minutes in each side. Assemble skewers, fry one more minute each side to char bell peppers/onions, and add a drizzle of honey for a little sweetness.

Spicy Mango Salsa

1 chopped mango

2-3 of preferred tomatoes

1 purple onion

1 habanero or 2-3 jalapeños, cored

Lime/lemon juice to taste

1 tsp EVOO

S&P is desired

Process until desired consistency is achieved. Plate and serve!

Story links

https://thesatanictemple.com/

Welcome back, Boo Crew! In this week’s episode we’re keeping our BBQ theme going with some Pineapple Rice made by Bree. The perfect blend of sweet and savory. 10/10 would recommend according to my husband, who has requested she makes more sometime solely for him. Rice, pineapple, bell peppers, cashews and a blend of seasonings come together to create a filling, well rounded party dish. This one’s a definite winner, and an amazing alternative to typical BBQ food fare. Get it while is hot! As for our story, I may have made a bit of an oops, so we’re getting a refresher of the Burg Eltz Castle that Bree covered in season 1! That’s episode 34 in case you wanna check that one out. We did learn some new info in this episode as well though. As we said in our opener folks, ‘ensuing hilarity’.

As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & TikTok and send us your favorite recipes or scary stories at [email protected]! And if you’re enjoying the pod, don’t forget to rate/review and leave us some love! Catch ya next week!

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Pineapple Rice

https://veganheaven.org/recipe/easy-pineapple-fried-rice-recipe-vegan/

Story links

https://darktourists.com/visiting-eltz-castle-burg-eltz-wierschem-germany/

https://www.google.com/amp/s/www.cntraveler.com/gallery/haunted-castles-around-the-world/amp

https://en.m.wikipedia.org/wiki/Eltz_Castle

Welcome back, Boo Crew! In this week’s episode we’re kicking things off with some Shaved Asparagus Salad made by moi. The theme of this month’s menu is Backyard BBQ (but healthier). Starting off strong with this fresh, simple salad that’s gluten free and full of flavor. A few minutes of prep time and you’ve got yourself an easy dish to bring to a summer cookout. As for our story, Bree is telling us about Santa Compaña. “The Santa Compaña ("Holy Company") is a deep-rooted mythical belief in rural northwest of Iberia: Galicia, Asturias (Spain) and Northern Portugal. It is the Iberian version of the pan-European mythical motif known as the Wild Hunt.”- Wikipedia. So think, procession of the dead. It’s about to be a good one y’all. As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & TikTok and send us your favorite recipes or scary stories at [email protected]! And if you’re enjoying the pod, don’t forget to rate/review and leave us some love! Catch ya next week!

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Shaved Asparagus Salad

https://www.bettycrocker.com/recipes/gluten-free-shaved-asparagus-salad/adfa7a33-06f2-46fc-bce9-6a32b6dd1e65

Story links

https://en.wikipedia.org/wiki/Santa_Compa%C3%B1a

https://www.ancient-origins.net/history-ancient-traditions/santa-compa-procession-souls-spreads-fear-through-villages-iberia-007417

Welcome back, Boo Crew! In this week’s episode we’re kicking things off with some Shaved Asparagus Salad made by moi. The theme of this month’s menu is Backyard BBQ (but healthier). Starting off strong with this fresh, simple salad that’s gluten free and full of flavor. A few minutes of prep time and you’ve got yourself an easy dish to bring to a summer cookout. As for our story, Bree is telling us about Santa Compaña. “The Santa Compaña ("Holy Company") is a deep-rooted mythical belief in rural northwest of Iberia: Galicia, Asturias (Spain) and Northern Portugal. It is the Iberian version of the pan-European mythical motif known as the Wild Hunt.”- Wikipedia. So think, procession of the dead. It’s about to be a good one y’all. As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & TikTok and send us your favorite recipes or scary stories at [email protected]! And if you’re enjoying the pod, don’t forget to rate/review and leave us some love! Catch ya next week!

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Shaved Asparagus Salad

https://www.bettycrocker.com/recipes/gluten-free-shaved-asparagus-salad/adfa7a33-06f2-46fc-bce9-6a32b6dd1e65

Story links

https://en.wikipedia.org/wiki/Santa_Compa%C3%B1a

https://www.ancient-origins.net/history-ancient-traditions/santa-compa-procession-souls-spreads-fear-through-villages-iberia-007417

Welcome back Boo Crew! In this week’s episode, Bree and I tell some of the smaller stories that caught our eye and I made some GF Coconut Macaroons. These are awesome because they’re only a few ingredients, and super easy to throw together for a healthy sweet snack! All this and more! As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & TikTok and send us your favorite recipes or scary stories at [email protected]! And if you’re enjoying the pod, don’t forget to rate/review and leave us some love! Catch ya next week!

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Coconut macaroons

https://ketomillenial.com/keto-coconut-macaroons/

Welcome back Boo Crew! This week we’re finally finishing up with the savory aspect of our feast, with the delicious Smashed Tomatoes and Parsnip Bacon on top of the savory cauliflower bread I made the other week; such a wholesome, filling and healthy sandwich. As for the spooky part of the episode, we’re still hanging out in L.A. but this time we’re checking out the life of Charlie Chaplin. It seems Mr. Chaplin had quite a few issues with hauntings. From his home, to luxury apartments he rented out. All this and more for episode 3! As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & TT and send us your favorite recipes or scary stories at [email protected]! And if you’re enjoying the pod, don’t forget to rate/review and leave us some love! Catch ya next week!

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Food links

https://www.mydarlingvegan.com/homemade-vegan-bacon-strips/

Story links

https://www.californiahauntedhouses.com/real-haunt/charlie-chaplin-studios--jim-henson-studio.html

https://en.m.wikipedia.org/wiki/Charlie_Chaplin

Welcome back Boo Crew! For our second episode of the season, Bree is taking us to Beaverdam, Virginia to visit the stories of the Scotchtown Plantation. Just wait until you hear some of the spooky occurrences coming out of that place! As for our food, I made some Savory Cauliflower Bread. This is a good option if you’re trying to get in more veggies or if you need to eat low carb/GF. It’s fairly simple to make and tastes surprisingly delicious. It’s the rosemary y’all. All this and more! As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & TikTok and send us your favorite recipes or scary stories at [email protected]! And if you’re enjoying the pod, don’t forget to rate/review and leave us some love! Catch ya next week!

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Cauliflower Bread

https://tasty.co/recipe/gluten-free-cauliflower-bread

Story links

https://en.m.wikipedia.org/wiki/John_Chiswell

https://occult-world.com/scotchtown-house/

https://www.onlyinyourstate.com/virginia/scotchtown-ghost-story-va/

https://preservationvirginia.org/historic-sites/patrick-henrys-scotchtown/