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Sunday Quote pronounces the month half done

Posted by on Oct 15, 2017 in Blog, Quote | 0 comments

“The person, be it gentleman or lady, who has not pleasure in a good novel, must be intolerably stupid.”
~ Jane Austen, Northanger Abbey

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Bready or Not: Pumpkin Pucks

Posted by on Oct 11, 2017 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier, main dish, muffin, pumpkin | 0 comments

I continue to revisit old favorite pumpkin recipes to incorporate more experience and better photography. This week’s recipe is for Pumpkin Pucks.

Bready or Not: Pumpkin Pucks

These happen to be gluten-free and paleo, if you follow those diets. More to my needs, they are high-protein, avoid processed flours, and are DELICIOUS.

Bready or Not: Pumpkin Pucks

They are rather like mini pumpkin pie custards with a slightly nutty taste. Do note that this can be made with whole wheat and/or all-purpose flour, if you don’t care about it being gluten-free… but I by far prefer the taste with almond flour.

Bready or Not: Pumpkin Pucks

I have also used different nut butters. Almond butter tastes the strongest–in a very good way–though cashew butter was fantastic, too.

Once, I only had 3/4 cup of pumpkin, so I made up for the difference with applesauce. I found no major difference in taste or texture.

Bready or Not: Pumpkin Pucks

I find that two of these make for a delicious breakfast. The size makes them very kid-friendly. I have kept them in the fridge for upwards of a week. Also, these are fantastic to freeze. Just be sure to remove the muffin cup liners and use waxed paper between layers.

Bready or Not: Pumpkin Pucks

You can alter the flavor with different toppings, too. Mini chocolate chips are my favorite! Pepitas and dried cranberries work well, too; note that the cranberries are tart but mellow after time in the fridge.

Bready or Not: Pumpkin Pucks

Enjoy this healthy recipe, and be warned that next week takes a decidedly sugary turn with a recipe for Pumpkin Roll!

Modified from Paleo Parents.

Bready or Not: Pumpkin Pucks

Bready or Not: Pumpkin Pucks

This delicious recipe makes a kind of gluten free, paleo-friendly dense pumpkin custard in a muffin pan. Store these in the fridge for upward of a week; they can also be frozen, with the muffin liners removed, and kept between waxed paper.

  • 1 cup pumpkin puree [canned, NOT organic]
  • 1 cup almond or other nut butter
  • 1/4 cup honey
  • 2 Tbsp maple syrup
  • 2 eggs, room temperature
  • 1/3 cup almond flour [or wheat or all-purpose flour]
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • Topping choice: 1/3 cup mini chocolate chips, OR chopped nuts or pepitas, or dried cranberries

Place muffin cup liners in pan, then spray the insides with nonstick spray. Preheat oven at 350-degrees.

If your almond butter is very stiff, measure it out, place in a microwave-safe bowl, then zap it for 15 seconds or so to soften it. Mix pumpkin puree and the almond butter together.

Add honey and maple syrup. Beat in eggs one at a time. Add the dry ingredients until everything is just combined.

Fill the muffin cups to 3/4 full; a tablespoon scoop makes this easy, as it's almost exactly 2 tablespoons to fill the cups. Top with mini chocolate chips or nuts or cranberries, if desired.

Bake at 350-degrees for about 20 minutes. Pumpkin pucks will not rise much. The tops of some may start to crack. Remove them from pan and allow to cool, then store in fridge.

OM NOM NOM!

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Author David Walton: The Importance of Food When Telling a Story

Posted by on Oct 9, 2017 in Blog, guest | 0 comments

I’m delighted to have author David Walton as a guest! His new book The Genius Plague came out last week, and as you might guess with a glance at the cover, mushrooms–and other foods– play important roles in the plot…

 

The Importance of Food When Telling a Story

Genius PlagueEveryone eats.  To some people, food is central to their experience of family or national culture, a thing to be cherished and enjoyed.  To others, food is a sterile necessity.  How and what a person eats can tell us a lot about them.  When creating a character in a novel, then, it’s important to get the food right.  In one sense, it’s who they are.

In my newest novel, THE GENIUS PLAGUE, a South American fungus takes center stage.  That means a lot of the novel takes place in Brazil, with main characters who grew up there.  For me, that meant not just researching Brazilian food, but also talking with a native of Brazil to understand what food meant to him, and translating those feelings to my character.  Brazilian flavors include a mix of indigenous and Portuguese influences, mostly involving beans and rice.  In fact, beans and rice is such a common part of everyday life that the phrase “beans and rice” is a Brazilian expression meaning common or ordinary.

When one character goes to his parents’ home and his father cooks shrimp bobó, the delicious flavor means a lot more to him than just a good taste.  It’s comfort food that brings back memories of childhood experiences and better times.  Times when he and his brother weren’t on opposite sides of a bitter argument.  Times when his father wasn’t dying.  When he shovels a third helping onto his plate, it’s more than just food he’s eating: it’s memories and nostalgia and hope.

Another character is a mycologist–someone who studies mushrooms.  When he and a woman he barely knows are stranded deep in the Amazon, food isn’t a matter of taste or culture — it’s only his knowledge of what mushrooms are safe that allows them to survive.  I personally love to eat mushrooms, but I’m the only one in my family who does.  Which means a lot of mushrooms being passed over to my plate!  The mushrooms in the story, however, are not entirely safe, as it turns out…

Food is an essential part of who we are, both to stay alive and to form relationships and cultures.  If you are a writer, be sure to think about the food your characters are eating and what it means to them.  If you’re a reader, a story may not tempt your taste buds or fill your stomach, but I hope you’ll notice how food can enhance the flavor of our books, even as you are devouring them.

Look for THE GENIUS PLAGUE online or at your local bookstore!

Amazon Barnes and Noble | BAM | IndieBound | Powells
David Walton is the author of the international bestseller SUPERPOSITION and its sequel SUPERSYMMETRY. His novel TERMINAL MIND won the 2008 Philip K. Dick Award for the best SF paperback published in the United States for that year. He lives near Philadelphia with his wife and seven children.
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Sunday Quote sends early Thanksgiving wishes to Canadian friends

Posted by on Oct 8, 2017 in Blog, Quote | 0 comments

“I know I was writing stories when I was five. I don’t remember what I did before that. Just loafed, I suppose.”
~ P.G. Wodehouse

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Bready or Not: Pumpkin Snickerdoodles

Posted by on Oct 4, 2017 in Blog, Bready or Not, cookies, pumpkin | 0 comments

It’s pumpkin time! That’s right, the annual traditional continues. Through November 1st, each Wednesday will feature a new pumpkin recipe! This week: Pumpkin Snickerdoodles.

Bready or Not: Pumpkin Snickerdoodles

Not all of these recipes will be totally new, though. I revisited several of my old favorite pumpkin recipes that I first shared on Live Journal.

Bready or Not: Pumpkin Snickerdoodles

I had to start out with Pumpkin Snickerdoodles because, well, SNICKERDOODLES. Snickerdoodles are a year-round theme on here!

Bready or Not: Pumpkin Snickerdoodles

These cookies are snickerdoodles foremost, too. The pumpkin flavor is pretty mild, but its presence is undeniable, as these cookies are vivid orange.

Bready or Not: Pumpkin Snickerdoodles

Pumpkin goes so perfectly well with cinnamon and sugar. Quite simply, these cookies embody autumn in appearance, flavor, and smell.

Be sure to return next week when I share one of my personal favorite seasonal breakfast recipes: Pumpkin Pucks! They are gluten-free, sugar-free, and amazing.

Bready or Not: Pumpkin Snickerdoodles

Bready or Not: Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles only feature 3/4 cup of pumpkin puree, but they are vivid orange. The primary flavor is all Snickerdoodle–cream of tartar and cinnamon–with the pumpkin very much there but mild. [Note that I recommend avoiding canned organic pumpkin puree here, as it tends to be watery.]

  • Dough
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/2 cups white sugar
  • 2 sticks unsalted butter, softened
  • 1 large egg, room temperature
  • 3/4 cup pumpkin puree
  • Topping
  • 1/4 cup white sugar
  • 2 tablespoons ground cinnamon

Preheat oven to 375-degrees. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice; set aside.

In a large bowl, cream the butter and the 1 1/2 cups white sugar until light and fluffy. Add the egg, then the pumpkin puree. Add the dry ingredients last, scraping down the bowl as needed.

Combine the two topping ingredients in a small bowl. Using a tablespoon, form dough into a ball and roll in the sugar and cinnamon. Space out the dough balls on the cookie sheet so that they have room to spread.

Bake for 8 to 10 minutes, until edges are set; since the cookies are tinted orange, it will be harder to judge doneness, but Snickerdoodles always finish cooking outside of the oven. Cool the cookies on baking sheet about 10 to 15 minutes before moving to rack.

OM NOM NOM!

 

Bready or Not: Pumpkin Snickerdoodles

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DEEP ROOTS Clockwork Dagger collection 99-cent sale

Posted by on Oct 2, 2017 in Blog, clockwork dagger shorts | 0 comments

Deep RootsThis was a nice surprise to stumble upon! The ebook of my Clockwork Dagger collection Deep Roots is on sale for the very 1st time. For 99 cents, you can get my Nebula-nominated novella “Wings of Sorrow and Bone” along with short stories “Deepest Poison” and “Final Flight.”

I have no idea how long this will last, so buy while the price is low!

For my information on each work, check out my Clockwork Dagger Stories page.

#SFWAPro

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