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Sunday Quote digs into post-con laundry

Posted by on May 27, 2018 in Blog, Quote | 0 comments

“I am irritated by my own writing. I am like a violinist whose ear is true, but whose fingers refuse to reproduce precisely the sound he hears within.”
~Gustave Flaubert

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Phoenix Comic Fest 2018

Posted by on May 24, 2018 in Blog, public speaking | 0 comments

Phoenix Comic Fest logo 2018

 

Phoenix Comic Fest begins today! Here’s a re-post of all the relevant info. My full schedule can be found on their site and is also in their app. I’ll be posting pictures and info on Twitter and Facebook throughout the event.

Friday
12:00 pm
Magic Systems in literature :: North 126C

3:00 pm
Gods and Faiths in Fiction :: North 125AB

4:30 pm
Signing – Sam Sykes, Beth Cato, Aprilynne Pike, Jon Skovron, Myke Cole :: North 124AB

8:00 pm to 11:30 pm
Drinks with Authors :: North 120CD
Join authors and other creators for a glass or two in an informal setting. We’ll have door prizes, giveaways and raffles to support Kids Need To Read. Cost is $10 to attend.

Saturday
10:30 am
Bigger Isn’t Better- Short Stories :: North 125AB

12:00 pm
Signing – Beth Cato, Rae Carson, Amy Lukavics :: North 124AB

#SFWAPro

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Bready or Not: Maple Pound Cake

Posted by on May 23, 2018 in Blog, Bready or Not, breakfast, bundt, cake, maple | 0 comments

This bundt cake tastes just like a fluffy pancake with maple syrup. I am dead serious.

Bready or Not: Maple Pound Cake

On this date, my 18th anniversary, I celebrate by sharing this amazing not-a-pancake-but-tastes-like-pancake cake. It’ll blow your mind.

Bready or Not: Maple Pound Cake

The original recipe was from King Arthur Flour, but I turned it into a poke cake because I didn’t want all the glaze on the outside. I wanted to infuse it. I wanted the dough to marinate in glorious maple.

Bready or Not: Maple Pound Cake

If you love maple, this is your new favorite pound cake.

Bready or Not: Maple Pound Cake

This would be great for breakfast if you need to feed a crowd. Bake this up the day before, and slice this up in the morning. No fussing over individual pancakes! Just eat more cake!

Bready or Not: Maple Pound Cake

Plus, no worries about leftovers. Bundt cakes like this are awesome because you can cut them into slices, freeze them up waxed paper, then transfer them to a freezer bag or container. Thaw them to eat, or zap them in the microwave straight from the freezer.

Bready or Not: Maple Pound Cake

In case it didn’t come across, you should know that this cake is awesome. You should make it.

Modified from King Arthur Flour.

Bready or Not: Maple Pound Cake

Bready or Not: Maple Pound Cake

This easy-to-make bundt cake tastes just like pancakes slathered in maple syrup! It’s perfect for breakfast or dessert. Bake it the day before, and conveniently feed a crowd for breakfast.

  • Cake
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2/3 cup light brown sugar, packed
  • 2 large eggs
  • 1/2 cup real maple syrup
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple flavor
  • Glaze
  • 2 Tablespoons unsalted butter
  • 1/4 cup real maple syrup
  • 1/4 cup water

Preheat oven at 350-degrees. Grease a 9-or-10-cup bundt pan.

In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.

In a big mixing bowl, beat together the butter and brown sugar until light and fluffy. Add eggs one at a time, scraping sides of bowl in between. Pour in the maple syrup.

Mix in half the flour mixture. Then stir in the sour cream, vanilla, and maple flavor. Add the rest of the flour mix, until everything is just combined.

Pour into the prepared pan. Bake for 45 to 50 minutes, until a cake tester inserted into the middle comes out clean. Let cool on rack for 10 minutes, then invert the cake onto the rack. Don't wash the pan! Set it aside for now.

After an hour and a half--or longer--begin making the glaze. In a medium saucepan, combine all three glaze ingredients. Bring it a rapid boil, then reduce to a simmer for 5 to 8 minutes, until it thickens to a syrupy consistency. Remove pan from heat.

Carefully invert the cooled cake into the pan again. Use a chopstick or skewer to stab all over the cake. Slowly spoon or pour about half the glaze into the holes and edges. Let it rest a few minutes. Invert the cake again onto the cake pan base or a storage plate. Again, stab the top of the cake to create holes, then spoon the rest of the glaze on. Can also use a basting brush to cover the exterior of the cake and sweep up any drippings.

Store cake covered at room temperature. Slices can also be frozen.

OM NOM NOM!

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Elevengeddon + Phoenix Comic Fest

Posted by on May 22, 2018 in Blog, public speaking | 0 comments

This is a busy week for me! Events kick off tomorrow with Elevengeddon at Poisoned Pen in Scottsdale at 7pm. Note that I am not listed on the site but unless I come down with plague, I will be there! PLEASE bring books/buy books. I’ll have cookies~.

I’ll also be carrying (cookies) at Phoenix Comic Fest, the con once known as Phoenix Comic Con. My schedule is fairly light this year, which is kind of refreshing, honestly. I hope to attend some panels I’m not sitting on. My full schedule can be found on their site and is also in their app.

Friday
12:00 pm
Magic Systems in literature :: North 126C

3:00 pm
Gods and Faiths in Fiction :: North 125AB

4:30 pm
Signing – Sam Sykes, Beth Cato, Aprilynne Pike, Jon Skovron, Myke Cole :: North 124AB

8:00 pm to 11:30 pm
Drinks with Authors :: North 120CD
Join authors and other creators for a glass or two in an informal setting. We’ll have door prizes, giveaways and raffles to support Kids Need To Read. Cost is $10 to attend.

Saturday
10:30 am
Bigger Isn’t Better- Short Stories :: North 125AB

(note that I’ll likely be doing a quick dash for lunch before the signing, so if I’m late, that’s why)
12:00 pm
Signing – Beth Cato, Rae Carson, Amy Lukavics :: North 124AB

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Sunday Quote has Phoenix Comic Fest this week!

Posted by on May 20, 2018 in Blog, Quote | 0 comments

“The true alchemists do not change lead into gold; they change the world into words.”
~ William H. Gass, A Temple of Texts

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Bready or Not: Maple-Glazed Cinnamon Chip Bars

Posted by on May 16, 2018 in Blog, blondies, Bready or Not, cookies, maple | 0 comments

Most of the sweet treats I make go with my husband to his work. These Maple-Glazed Cinnamon Chip Bars left everyone there dazzled and amazed.

Bready or Not: Maple-Glazed Cinnamon Chip Bars

I confess, they turned out even better than I anticipated, too, though I knew from the start they combine many of my favorite things: soft and chewy blondie bars, cinnamon chips, more cinnamon and sugar on top, and a touch of maple glaze.

Bready or Not: Maple-Glazed Cinnamon Chip Bars

I actually debated whether or not the glaze was necessary. Would it be too sweet?

Bready or Not: Maple-Glazed Cinnamon Chip Bars

I soon found out that no, the glaze was not too sweet. It adds just a little extra oomph to complement the existing sweetness in the bars.

The bars travel keep and travel well, too. I kept them chilled in the fridge–I live near Phoenix, after all, my kitchen tends to be warm year-round–in sealed containers, with waxed paper between stacked layers. We found the bars were amazing after three days, but it’s kind of a miracle they lasted even that long.

Bready or Not: Maple-Glazed Cinnamon Chip Bars

These things are GOOD. Really good. Even by Bready or Not standards.

Modified from Taste of Home 13×9 Holiday Special Issue, 2015.

Bready or Not: Maple-Glazed Cinnamon Chip Bars

Bready or Not: Maple-Glazed Cinnamon Chip Bars

These stunning bars are a cinnamon-lovers dream, sweet but not too sweet. This is an easy dessert that will stun people.

  • Bars
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup cinnamon baking chips
  • Topping
  • 1 Tablespoon white sugar
  • 1 teaspoon cinnamon
  • Glaze
  • 1/2 cup confectioners' sugar
  • 3 Tablespoons maple syrup
  • 1/2 teaspoon vanilla extract

Preheat oven at 350-degrees. Line a 13x9 baking pan with aluminum foil and apply nonstick spray.

In a large bowl, cream together butter and brown sugar, followed by the eggs and vanilla.

In a separate bowl, sift together flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture. Fold in the cinnamon chips.

Spread batter in the pan. Combine the topping ingredients and sprinkle them all across the top of the batter.

Bake for 20 to 25 minutes, until golden brown and the middle passes the toothpick test. Cool completely in pan on a wire rack.

To make the glaze, combine all three ingredients in a small bowl until smooth in texture. Drizzle over top of bars and let set for fifteen minutes.

Use foil to lift contents onto cutting board. Slice into bars. Store in an airtight container between layers of wax paper, either at room temperature or refrigerated.

OM NOM NOM!

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