If you love quick and easy dump cakes, let me introduce you to one that is full of pumpkin goodness.
Last year I went through a stack of old issues of Betty Crocker magazine. I sliced out recipes that looked promising. This was one of them.
I was amazed at how easy this recipe was. It literally came together in the time it took for the oven to preheat. The flavors and texture are amazing: you have a cakey base topped with spicy pumpkin custard, with a nutty-crunchy layer atop.
Plus, you can cover it with plastic wrap and keep it in the fridge for days! It tastes even better after a day or two. The spices meld with everything.
My husband took this cake to work. He returned with an empty dish. The guys raved about it.
If you like pumpkin, if you like cake, this is the way to start your fall off right.Read More
I’m happy to share the cover for my Clockwork Dagger novella, Wings of Sorrow and Bone!
Release date: November 10th 2015
Available for preorder everywhere!
What’s it about? Well, it takes place a few months after Clockwork Crown…
After being rescued by Octavia Leander from the slums of Caskentia, Rivka Stout is adjusting to her new life in Tamarania. But it’s hard for a blossoming machinist like herself to fit in with proper society, and she’d much rather be tinkering with her tools than at a hoity-toity party any day.
When Rivka stumbles into a laboratory run by the powerful Balthazar Cody, she also discovers a sinister plot involving chimera gremlins and the violent Arena game Warriors. The innocent creatures will end up hurt, or worse, if Rivka doesn’t find a way to stop Mr. Cody. And to do that means she will have to rely on some unexpected new friends.
“Keep reading. It’s one of the most marvelous adventures that anyone can have.”
When you need maple goodness whipped up quickly with no baking involved, here’s your go-to recipe: Maple Nut Butter No-Bakes.
I had PB & Co Mighty Maple Peanut Butter, so I went with that to add some maple oomph. You can use various nut butters here, but avoid the natural kind where the oil separates. That would make these too dry and probably make it turn out weird.
I made these because I needed to create goodies on a quick timeline, so I put them in the fridge straight away, chilled them for an hour and a half, then sliced them. The bars crumbled some, I think because I didn’t chill them long enough. They were still mostly intact, though, and tasted fabulous.
Therefore, I highly recommend these get to cool down at room temp and then have a few more hours in the fridge, just to solidify things and make the end result a little prettier.
The taste is what matters most, though. If you love maple, you must make these bars. It’s maple candy. Sweet, chewy, maple candy. With autumn nigh, these are perfect to whip out for any of the forthcoming holidays!
Modified from Maple Almond No-Bakes at Lovely Little Kitchen.
I was pleasantly surprised yesterday to find that my name was listed on Ellen Datlow’s full recommended list from Best Horror of the Year Volume Seven. She singled out my poem “Bird Girl” from Niteblade Magazine issue 27.
I find this especially meaningful because Niteblade’s most recent issue was their last. It’s wonderful to see the magazine garnering recognition like this.Read More