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!

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And be sure to checkout tonights recipe: Hansel Crumb Cake & Little Red Cape's  Nightcap

Ingredients:
Crumb Topping

• 1 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, melted
• 2 and 1/2 cups all-purpose flour 

Cake

• 2 and 1/2 cups all-purpose flour 
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 cup full-fat sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• optional: confectioners’ sugar for topping

Instructions:

1. Preheat the oven to 350°F and grease a 9×13-inch baking pan and set aside.
2. 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.
3. 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 ingredients
   until smooth. Do not over-mix. The batter will be thick and sticky.
4. 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.
5. 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 Nightcap
   In a shaker:
   Gently muddle raspberries and fresh basil

• 2 oz orange flavored vodka
• 1 oz lemon juice
• 3/4 oz simple syrup
• 2-3 dashes of lemon bitters

1. Shake with ice.
   Strain & serve in a chilled cocktail glass.
   Garnish with raspberries and Wolf’s blood, I mean, edible flowers