The Drama Of Once Upon A Time - Fairytales Part 2

In this continuation of our fairytale series, Kristin and Drew delve into the darker, more dramatic side of two beloved stories: Little Red Riding Hood (originally known as Little Red Cap) and Hansel and Gretel. In this episode, they explore the popular versions of these tales that we've all grown up with, but also uncover the historic, and sometimes gruesome origins.Just when you thought it was safe to send your child out into the woods with baked goods, Kristin and Drew remind you that someones gonna die in this bitch. This episode is a must-listen for anyone who loves fairytales with a side of drama!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipe: Hansel Crumb Cake & Little Red Cape's  NightcapIngredients:Crumb Topping1 cup packed light or dark brown sugar1/2 cup granulated sugar1 Tablespoon ground cinnamon1/2 teaspoon salt1 cup unsalted butter, melted2 and 1/2 cups all-purpose flour Cake2 and 1/2 cups all-purpose flour 1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt3/4 cup unsalted butter1 cup granulated sugar3 large eggs, at room temperature1 cup full-fat sour cream, at room temperature2 teaspoons pure vanilla extractoptional: confectioners’ sugar for toppingInstructions:Preheat the oven to 350°F and grease a 9×13-inch baking pan and set aside.Crumb Topping: In a medium bowl combine: granulated and brown sugars, cinnamon. Stir in the melted butter. Using a fork, gently mix in the flour. Do not over-mix, you want large crumbles. Set aside.Cake:  Whisk the flour, baking soda, baking powder, and salt together. Set aside. Using a handheld or stand mixer (with a paddle attachment), beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl,as needed. Add the eggs, sour cream, and vanilla to the mix. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl. With the mixer on low speed, mix in the dry ingredientsuntil smooth. Do not over-mix. The batter will be thick and sticky.Spread the batter evenly into the greased baking pan. Top with crumb topping. Press the crumb topping tightly down into the cake using the back of a spoon or a spatula. The topping needs to stick to the cake.Bake for 45-55 minutes. The cake is done when a toothpick inserted in the center comes out clean. If topping starts to brown, cover loosely with foil.Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners’ sugar before slicing and serving.Little Red Cap’s NightcapIn a shaker:Gently muddle raspberries and fresh basil2 oz orange flavored vodka1 oz lemon juice3/4 oz simple syrup2-3 dashes of lemon bittersShake with ice.Strain & serve in a chilled cocktail glass.Garnish with raspberries and Wolf’s blood, I mean, edible flowers