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“Be daring, take on anything. Don’t labor over little cameo works in which every word is to be perfect. Technique holds a reader from sentence to sentence, but only content will stay in his mind.” ~Joyce Carol Oates
I will always think of October 17th as earthquake day.
1989. I was nine, at home in Hanford. I was watching the 5 o’clock news on KSEE 24 out of Fresno with my mom and brother. We felt the earth move. We all looked at the hanging lamps; their sway confirmed that an earthquake had indeed occurred. When the news resumed after commercials, Bob Long and the other broadcaster mentioned they had felt something, too. The breaking news quickly shifted to San Francisco.
Today the news is all on Ebola and war and lots of other scary things. A new year, a new fear.
Moving on to more pleasant things…
J. Kathleen Cheney did a great interview with Jeremy Brett on the Science Fiction and Fantasy Archive at Texas A&M. This is of particular interest to me because I now have two earlier editorial drafts of The Clockwork Dagger at the Texas A&M archive. You can actually go into the Cushing Library and view my materials. As a library geek, this pleases me to no end.
My story “Hatchlings” can be read at Daily Science Fiction. It’s about the cruelty of children and the benefits of pet monsters. This one was inspired by Pokemon.
Also, I have a guest blog and excerpt from The Clockwork Dagger up at Coffee Time Romance.Read More
Confession: I’m classifying this as a fall recipe because of the maple, but I make these all year long.
I know, I know. If you’ve been following me for any length of time, you know how I love maple. I like to make my own breakfast food, too.
Larabars are found in the energy bar section of retailers. They are delicious but are also awfully expensive–if you’re lucky, you might get a bar for a buck on sale. Me? I’m cheap. I make my own versions. I have a chocolate chip cookie dough recipe that I really need to share at some point, but today is about the maple variety that I created on my own.
To make any homemade Larabar facsimile, you really need two base ingredients: dates and nuts. You switch out the nuts to your taste or based on sales, then change out seasonings to make things fresh and tasty. With the maple flavor, I like using a combo of cashews and pecans, but I’ve also done all cashews. Feel free to do almonds, peanuts, or whatever else you have handy, or combine them all!
I usually make these into a ball shape using my tablespoon scoop, but this time around I made bars. They are a bit more photogenic, I think. And man, do they taste good.
I could accurately name these Salted Browned Butter Candy-Stuffed Chocolate Chip Cookie Cups but that’s a royal pain to even type out, much less say.
These are what I made for my book release at Changing Hands. My book has almost been out a month (!!!) so I figure it was about time I shared this recipe, as promised.
I wanted something cookie-like but more durable so that I could make it a few weeks ahead and freeze in a gallon freezer bag.
I thought, hey! Mini muffin pan cookies would be great! I already had a few such recipes pinned, so I combined them to create something new.
It was important to me that the candy be inside the cup. Since my event was in September in Arizona, I already knew I’d need to transport food in a cooler. Even so, I didn’t want lots of chocolate on the surface where it could melt.
In my first attempt at this recipe, I used the tablespoon amount called for in one of the base recipes. They baked into these overflowing mushroom shapes. Taste-wise, the combo worked, but they were HUGE.
Therefore, I knew on my next attempt that I wanted to use about a teaspoon of dough for each cup. That’s enough for it to gently round, not overflow.
I also added corn starch to the recipe, which is what I use in my Soft Batch-like recipe. I prefer cookies chewy rather than crispy, and these would get crispy fast.
Stuff these cups with whatever you want. I used Rolos and mini Milky Ways. Any bite size chocolate candy would work, or caramels or Snak Sak Oreos. Go crazy. Go delicious.