Two friends eating and drinking their way through Gold –Book 5 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR THE SERIES

Recipes for food and cocktails mentioned in this episode:

Cranberry White Chocolate Blondies

Ingredients:

• ½ cup (1 stick) unsalted butter, melted
• 1 cup brown sugar (lightly packed)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup dried cranberries (I like to soak my dried cranberries, I used cranberry juice cocktail tonight because I had it for the mule but whatever
• ½ cup white chocolate chips

Instructions:

Prep: Preheat oven to 350°F (175°C). Grease or line an 8x8 baking pan with parchment.

Mix wet ingredients: In a bowl, whisk butter and brown sugar until smooth. Beat in egg and vanilla.

Add dry ingredients: Stir in flour, baking powder, and salt until just combined.

Fold in mix-ins: Add cranberries and white chocolate chips.

Bake: Spread batter evenly into the pan. Bake 20–25 minutes, until golden and set.

Cool & cut: Let cool fully before slicing into squares.

Wine/Cocktail Pairing: Malina’s Winter Mule (a C&C original)

Ingredients:

2 oz vodka (because subtlety is dead, much like Malina’spatience)

½ oz cranberry juice (blood, guilt, and sass, shaken together)
½ oz lime juice (that acidic edge that cuts through her ‘queen mode’)

Top with ginger beer (for the bite — she’s not here to coddle anyone)

Garnish with sugared cranberries or a lime wheel (because even a Cold Queen likes a little sparkle)

Flavor commentary:

This drink is crisp, tart, and packs a kick — the kind of mule that doesn’t just buck you off, it builds a whole damn ice wall around your city while doing it.

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Two friends eating and drinking their way through Gold –Book 5 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR THE SERIES

Recipes for food and cocktails mentioned in this episode:

Hoe Cakes

Ingredients:

• 2 cups self-rising cornmeal
• 1 large egg
• 2 tablespoons butter, melted
• ¼ cup vegetable oil
• 1 ⅓ cups whole milk or buttermilk
• ¼ cup oil or bacon grease (for frying)
• 1 tablespoon butter (for frying)

Instructions:

1. In a large mixing bowl, whisk together the cornmeal, egg, melted butter, vegetable oil, and milk until fully combined.
2. Heat oil or bacon grease along with the butter in a large skillet over medium heat.
3. Using a large spoon or ice cream scoop, add about 2 tablespoons of batter per hoe cake to the skillet.
4. Cook for 1–2 minutes per side, or until golden brown with crispy edges.
5. Remove from the skillet and place on a paper towel–lined plate. Serve immediately.

Wine/Cocktail Pairing: The Golden Revolution (a C&C original)

Ingredients:

2 oz bourbon (still our rebel backbone)

1 oz lemon juice

¾ oz honey syrup (equal parts honey + hot water, stirred until smooth)

½ oz ginger liqueur (or swap for ginger beer if you want it lighter)

Directions:

Shake with ice, strain into a coupe or rocks glass, and garnish with a lemon twist.

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Two friends eating and drinking their way through Gold –Book 5 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR THE SERIES

Recipes for food and cocktails mentioned in this episode:

Crockpot Potato Soup

Ingredients:

• 5 large russet potatoes peeled and diced Or 30 oz bag of diced hashbrowns (I like the O’Brien ones)
• 1 small onion diced
• 4 cups chicken broth
• 4 tablespoons butter
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup heavy cream
• ⅓ cup sour cream
• 1 tablespoon xanthan gum or cornstarch (I prefer cornstarch)

Directions:

Add the potatoes, diced onions, chicken broth, seasonings, and butter to your slow cooker or Dutch oven for the stovetop

In the crockpot cook on low 4 to 6 hours, or on high 3-4 hours or on the stovetop around 15-20 minutes or until the potatoes are soft.

For the crockpot:

1. About 30-60 minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the Xanthan gum together. This will get thick.
2. Stir into the soup.
3. Cook the soup on high for 20 to 30 minutes until the soup thickens slightly.

For the stovetop:

1. About 5-10 minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the Xanthan gum together. This will get thick.
2. Stir into the soup.
3. Cook the soup on high for 5-10 minutes until the soup thickens slightly.

Wine/Cocktail Pairing: The Broken Winged Bird (a C&C original)

Ingredients:

• 2 oz gold rum
• 1 oz blackberry liqueur (like Chambord or crème de mûre)
• ¾ oz fresh lemon juice
• Ginger beer, to top
• Ice

Directions:

1. Fill a shaker with ice. Add gold rum, blackberry liqueur, and lemon juice.
2. Shake until chilled, then strain into a tall glass over fresh ice.
3. Top with ginger beer and give it a gentle stir.
4. Garnish with a lemon twist (or, if you’re feeling dramatic, a feather-shaped stir stick).

So pour one out clink your glass, and let’s get into it!

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Bonus Episode!

Normally we’re two friends eating and drinking their waythrough fantasy books, theories, wingspans and more! But today, we are starting to talk about another book series called Assistant to the Villain AND we have bonus guests, Tori and Emily from Spilling Wine and Spoilers!

Recipes for food and cocktails mentioned in this episode:

Dark Chocolate Dagger Bark

Ingredients:

• 12 oz semi-sweet chocolate (good quality bars or chips, 60–70% cocoa)
• 4 oz white chocolate (for swirling)
• ½ cup dried or freeze-dried red fruit (strawberries, cranberries, cherries, or raspberries)
• ¼ cup slivered almonds or pistachios (optional, for crunch)
• Sea salt flakes (for a villainous bite)
  

Instructions:

Line a baking sheet with parchment paper.
Melt the chocolates:
Place the dark chocolate in a microwave-safe bowl, heat in 30-second bursts, stirring in between, until smooth. Do the same for the white chocolate in a separate bowl.
Spread the base:
Pour the melted dark chocolate onto the parchment and spread into a ¼-inch thick rectangle.
Swirl for drama:
Drizzle the melted white chocolate over the dark in thin streaks. Use a toothpick or butter knife to swirl patterns — think jagged, dagger-like lines.
Add the wicked toppings:
Scatter dried red fruit across the top (for that “bloodied dagger” aesthetic). Sprinkle nuts if using and finish with a pinch of flaky sea salt.
Set & break:
Chill in the fridge for 30 minutes until firm. Break into sharp, uneven shards (the more dagger-like, the better).

Wine/Cocktail Pairing: Thievery Sauvignon Blanc

Description: It’s a Sauvignon Blanc from California —really light, crisp, and easy to drink. You get a little citrus, a little tropical fruit, and it goes down way too smooth. Basically, it’s the kind of wine that sneaks up on you — just like Evie’s questionable life choices.

The label says “some things are worth stealing,” which… yeah, that’s absolutely the Villain’s entire personality in one sentence. Sweet, charming, mildly concerning.

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Two friends eating and drinking their way through Gold–Book 5 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

Golden Puff Cakes

Ingredients:

For the pastry(choux dough):

½ cup (1 stick) unsalted butter

1 cup water

¼ tsp salt

1 cup all-purpose flour

4 large eggs

For the filling:

1 cup heavy whipping cream

2 tbsp powdered sugar

1 tsp vanilla extract (or almond, if you want a more courtly flavor)

For finishing(optional but very on-theme):

Honey drizzle

Powdered sugar dusting

Edible gold shimmer or flakes

Directions:

Make the pastry:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine butter, water, and salt. Bring to a boil.

Add flour all at once and stir vigorously until the mixture pulls away from the sides and forms a ball.

Remove from heat and let cool for 5 minutes.

Beat in eggs one at a time, mixing well after each until smooth and glossy.

Bake the puffs:

Drop rounded tablespoon scoops of dough onto the baking sheet, spacing them a couple inches apart.

Bake 20–25 minutes, until golden brown and puffed. Do not open the oven early, or they’ll collapse!

Remove and cool completely.

Whip the filling:

Beat cream, sugar, and vanilla until stiff peaks form.

Assemble the puffcakes:

Slice puffs in half or poke a small hole in the side.

Pipe or spoon cream inside.

Finish with flair:

Dust with powdered sugar.

Drizzle with honey in thin golden ribbons.

Sprinkle edible gold shimmer for Auren’s touch.

Wine/Cocktail Pairing: Where the Land Ends Reserve Blend

This full-bodied, complex wine is like an adventurousjourney with bold notes of blackberry, fig, and tobacco weaving together in perfect harmony. Decant to reveal its rich, structured layers, and savor the dry elegance that pairs beautifully with BBQ, ribs, and cured meats. This winepromises to be a great beginning for your wine-sipping adventure.
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Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

Fire-Kissed S’mores Dip

Quick Version:

In a small bakingdish:

• Layer chocolate chips
• Top with marshmallows (I like the mini ones for this)
• Bake at 400 for approximately 8 minutes or until toasted

Eat with graham crackers, vanilla wafers, the cookie of your choice or even with a spoon because you’ve earned it!

Wine/Cocktail Pairing: The Rot Royale

A dark blackberry and elderflower champagne cocktail

Ingredients:

1. 1 oz crème de mûre (or muddled blackberries)
2. 2. 0.5 oz St. Germain (elderflower liqueur)
3. Top with chilled prosecco or dry sparkling wine
4. Optional: splash of lemon juice to cut the sweetness

Garnish with a blackberry and a dried flower petal (because we're classy chaos)
It’s dark, floral, a little sweet, a little sharp—just likeAuren’s new vibe. It looks harmless until you drink it and suddenly feel like razing a kingdom to the ground with nothing but your trauma and glitter. 10/10, would sip while sentencing my enemies to magical oblivion.

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Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

“Golden Rage” Salted Caramel Lava Mug Cake

Ingredients:

• 4 tbsp all-purpose flour
• 2 tbsp brown sugar
• 1 tbsp cocoa powder (optional, for chocolate heat)
• ¼ tsp baking powder
• Pinch of salt
• 3 tbsp milk (any kind)
• 1 tbsp vegetable oil or melted butter
• 1 tbsp salted caramel sauce (store-bought or homemade)

Optional: splash of vanilla, dash of cinnamon, or pinch of cayenne (for that extra bite)

Directions:

1. In a mug, mix the flour, sugar, cocoa (if using), baking powder, and salt.
2. Add milk and butter. Stir until smooth. Drop the caramel sauce into the center and gently press it down (don’t mix it in! Let it become the molten heart).
3. Microwave for about 1 minute (start checking at 50 seconds—don’t let it dry out).
4. Let cool for a moment (it’s LAVA, after all).

Wine/Cocktail Pairing: The Reip in the Veil

A dark, moody gin-based cocktail with hints of floral andcitrus, swirling with shimmer.

Ingredients:

2 oz Empress 1908 Indigo Gin (naturally purple)
0.75 oz elderflower liqueur (St. Germain)
0.5 oz fresh lemon juice
0.5 oz lavender simple syrup
Edible glitter or shimmer dust (optional but fabulous)
Garnish: lemon twist or dried lavender sprig
Instructions:
Shake with ice, strain into a coupe glass, add shimmer, stir, and whisper “I’ll find you in every life” as you sip.

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Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

Easy Beer Bread

Ingredients:

• 1 12 oz bottle or can of beer
• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 4 tablespoons (½ stick) butter melted

Directions:

1. In a large bowl, whisk together the flour, baking powder, salt and sugar. Make a well in the center and pour the beer into the well. Stir until combined. Pour mixture into a greased 9x5 loaf plan.
2. Pour the melted butter over the top and spread it so it covers the whole surface.
3. Bake at 375 for 30-45 minutes.

If you want, you can add cheese or bacon to this or other seasonings to change the flavor. You can also substitute lemon lime soda or seltzer water for the beer.

Wine/Cocktail Pairing: Cupcake Red Velvet

Smooth, a little indulgent, and full of spicysecrets—just like our favorite gilded girl and her walking paradox of a fae king. With notes of blackberry, mocha, and dark cherry, it’s basically what Rissa tastes when she drinks Osrik’s terrible camp wine and pretends she doesn’t want to climb him like a tree.

It’s deceptively sweet with a little edge, kind of like whispering, “You’re the worst bad mistake I’m glad I never made,” while making direct eye contact.

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