Bready or Not Guest Recipe from Author Wendy Nikel: Continuum Coffee Cupcakes
Today I welcome Wendy Nikel! Her novella The Continuum came out on Tuesday from World Weaver Press. Find out all about all the cool time-traveling twists in her new book, and grab a recipe for some cupcakes that are out of this world!
Elise Morley is an expert on the past who’s about to get a crash course in the future.
For years, Elise has been donning corsets, sneaking into castles, and lying through her teeth to enforce the Place in Time Travel Agency’s ten essential rules of time travel. Someone has to ensure that travel to the past isn’t abused, and most days she welcomes the challenge of tracking down and retrieving clients who have run into trouble on their historical vacations.
But when a dangerous secret organization kidnaps her and coerces her into jumping to the future on a high-stakes assignment, she’s got more to worry about than just the time-space continuum. For the first time ever, she’s the one out-of-date, out of place, and quickly running out of time.
January 23 marks the release day for my first book: a time travel novella entitled THE CONTINUUM. And what better way to celebrate a new book than with cupcakes?
My main character, Elise, is a professional time traveler and — like me — a big fan of coffee, so I knew I wanted something rich and delicious. Plus, I’d been seeing galaxy-swirl treats here and there online and wanted to give this colorful, space-themed frosting a shot. What I ended up with was a death-by-chocolate cupcake, filled with mocha pudding and swirling buttercream frosting.
THE CUPCAKES:
THE FILLING:
THE FROSTING:
Bready or Not Guest: The Continuum Coffee Cupcakes by Wendy Nikel
Ingredients
Cupcakes
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoon baking powder
- 3/4 cup cocoa powder
- 1/8 teaspoon salt
- 1 1/2 cup white sugar
- 3 Tablespoons melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup chocolate chips
Filling
- Chocolate instant pudding
- 2 cups milk
- 1 teaspoon coffee extract
Frosting
- 4 cup powdered sugar
- 1 cup butter
- 1-2 Tablespoons milk
- Gel food coloring
- Sprinkles
Instructions
- Preheat oven to 350 degrees F.
- Sift together flour, baking soda, baking powder, cocoa, salt, and sugar.
- In separate bowl, mix melted butter, eggs, and vanilla.
- Alternate adding the flour mixture and 1 cup milk into the butter & egg mixture until well blended. Add chocolate chips.
- Fill cupcake liners half full and bake for 15-17 minutes. Let cool.
- Make instant pudding according to directions. Add 1 tsp coffee extract.
- Fill pastry bag with pudding and place a filling tip on the end. Stick the filling tip into the center of each cupcake at a 90 degree angle and squeeze in the filling until you can see the top crust bulge.
- Drop a bit of each color of food coloring into a bowl. Use a new paintbrush to "paint" the insides of the pastry bag or decorator with the food coloring.
- After the inside is painted, add the frosting. Using a star tip, apply frosting in a swirling motion. Add sprinkles, and enjoy!
THE CONTINUUM out NOW
paperback via World Weaver Press $8.99 (regular $9.99)
eBook via iTunes
eBook via Barnes & Noble
eBook via Amazon
eBook via Kobo
Wendy Nikel is a speculative fiction author whose short stories have appeared in Fantastic Stories of the Imagination, Daily Science Fiction, AE Sci-Fi, Nature: Futures, and various anthologies and e-zines. She is a member of SFWA and Codex Writers Group and is a managing editor at Flash Fiction Online.
Read MoreBready or Not Guest: Spencer Ellsworth with Un-Ruinable Gluten Free Brownies
I’m happy to welcome Spencer Ellsworth with a Bready or Not guest post! His debut novel is out today. I was lucky enough to read A Red Peace a few months ago, and blurbed it: “This is space opera candy!” Seriously, if you love space opera, GET THIS. It’s fresh and fun, mixing up cozy tropes in fantastic new ways.
Which is pretty much what Spencer does with this recipe today, too. He shares a recipe for gluten-free brownies that look absolutely delicious. I bet they’d be perfect to eat in accompaniment with a brand new space opera novel…
I’m Spencer, and I have two big things in common with Beth: we both like to write a good swashbuckling adventure (here’s mine) and we both like to bake.
Unlike Beth, I have celiac disease, which means, although I bake all the time, I use gluten-free flours. I was diagnosed way back in the dark ages of 1985. I did all of elementary school in the 1980s gluten free. Let us all turn and salute my mother, who had to bake “special cupcakes” every time someone else in the class had a birthday and brought in gluten cupcakes.
*Salutes Mom*
Ahem.
Celiac disease is, like Crohn’s, arthritis and lupus, an autoimmune disease. Our immune systems, upon consumption of gluten, attack and inflame our intestinal lining, preventing the absorption of any food. Because autoimmune disease is on a spectrum, people often have reactions to gluten that are tricky to diagnose without an endoscopy or colonoscopy.
There are two great lies about gluten-free food
1) you can just substitute GF flour mix in most recipes
2) gluten-free food just doesn’t taste as good
1 isn’t true because different proteins act differently in different grains. Gluten-free flours are not sticky like wheat. You don’t need to knead any gluten-free bread product; you just need to mix the dough and let it rise. You may find certain GF flours, like sorghum or millet or brown rice, less palatable than wheat. But most celiacs can find a preferred flour mix.
This picture shows plain rice flour (the fine-textured flour), a gluten-free mix, and a gluten-free pancake mix (the one with dark specks).
However, that leads me to…
2 isn’t true because there are a LOT of celiacs out there making a LOT of amazing food. But you do have to do some baking on your own. The best gluten-free food is made at home, with patience. Commercial kitchens can’t take the time and ingredients necessary.
So if you’re new to GF baking, here’s an un-ruinable recipe to start. Peruse Gluten-Free & More (formerly known as Living Without) for anything else you need, or just contact me through my website.
Un-Ruinable Gluten Free Brownies
These are totally un-ruinable because they can be made with just about any gluten-free flour, flour mix, or pancake mix. They will have a slightly different consistency depending on the flour, but they work with anything from plain rice flour to Pamela’s pancake mix.
Your celiac friends will appreciate the attempt to make real brownies, rather than those flourless peanut butter cookies or rice krispie treats we ALWAYS get.
Make sure to clean ALL your work surfaces very well first. All counters and bowls should be scrubbed clear of any trace of gluten. Use non-porous materials like Teflon or glass. Make sure they are scrubbed completely clean of every last scrap of anything that ever contained gluten. (Even better, use the excuse to treat yourself to a new dish and new mixing bowl.)
4 eggs
1 cup sugar (add more to taste, especially if not using chocolate chips)
1 tsp vanilla extract
2/3 cup cocoa powder (I much prefer the darker, richer Ghiradelli’s over the chalky Hershey’s)
1/2 cup butter, margarine or coconut oil
1/2 mushy avocado (this is weird, but it makes the whole endeavor much fluffier)
1 cup of any gluten-free flour, baking mix or pancake mix
2 tsp baking powder (if not already included in your mix)
Chocolate chips & nuts to taste
Set oven to 350.
Beat the eggs with the sugar and avocados.
Melt the butter or oil in a saucepan or microwave-safe dish, and add the cocoa powder and beat until smooth.
Allow the butter/cocoa powder mix to cool a bit, then mix into eggs, sugar and avocado.
Mix your flour in with the rest. Add baking powder if you simply have a basic flour mix.
Pour into a greased baking dish and bake for 30-40 minutes on 350.
Bready or Not Guest: Spencer Ellsworth's Un-Ruinable Gluten Free Brownies
Ingredients
- 4 eggs
- 1 cup white sugar add more to taste, especially if not using chocolate chips
- 1 tsp vanilla extract
- 2/3 cup cocoa powder I much prefer the darker, richer Ghiradelli’s over the chalky Hershey’s
- 1/2 cup butter or margarine or coconut oil
- 1/2 mushy avocado this is weird, but it makes the whole endeavor much fluffier
- 1 cup of any gluten-free flour or baking mix or pancake mix
- 2 tsp baking powder if not already included in your mix
- Chocolate chips & nuts to taste
Instructions
- Set oven to 350.
- Beat the eggs with the sugar and avocado.
- Melt the butter or oil in a saucepan or microwave-safe dish, and add the cocoa powder and beat until smooth.
- Allow the butter/cocoa powder mix to cool a bit, then mix into eggs, sugar and avocado.
- Mix your flour in with the rest. Add baking powder if you simply have a basic flour mix.
- Pour into a greased baking dish and bake for 30-40 minutes on 350.
Amazon | Barnes & Noble | Kobo
A Red Peace, first in Spencer Ellsworth’s Starfire trilogy, is an action-packed space opera in a universe where the oppressed half-Jorian crosses have risen up to supplant humanity and dominate the galaxy.
Half-human star navigator Jaqi, working the edges of human-settled space on contract to whoever will hire her, stumbles into possession of an artifact that the leader of the Rebellion wants desperately enough to send his personal guard after. An interstellar empire and the fate of the remnant of humanity hang in the balance.
Spencer Ellsworth has written a classic space opera, with space battles between giant bugs, sun-sized spiders, planets of cyborgs and a heroine with enough grit to bring down the galaxy’s newest warlord.
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Bready or Not Guest Pat Esden with Old Fashioned Blueberry Cake
I’m happy to welcome Pat Esden to Bready or Not again. You might recall she visited last year to share a recipe for Popovers as she celebrated the release of her first book, A Hold On Me. Today she shares a quintessential Maine recipe for Blueberry Cake! Her second book, Beyond Your Touch, is a new adult paranormal romance that came out August 30th. We’ll start things off with an interview to learn about her Dark Heart series.
You sent a lovely blueberry recipe. YUM. Can you explain how this ties into your books’ world?
Both A HOLD ON ME (Dark Heart book #1) and BEYOND YOUR TOUCH (Dark Heart book #2) are for the most part set on the Maine seacoast, a prime area for both commercial and wild blueberries. The main character, Annie Freemont, and her family often have blueberry muffins for breakfast. The cake recipe I’m going to share is something they’d have at teatime for sure.
Also Annie’s love interest, Chase, is a blueberry fanatic. He was born in Maine, but was kidnapped as a child and raised in the djinn realm until he escaped in his late teens. During his years of captivity, Chase often went hungry. As a result, having edible berries growing right outside his cottage is not only a tasty treat for him, it’s also emotionally comforting. In reality, he’s a bit of a blueberry glutton.
You do a great job of capturing the new adult voices in A Hold on Me and Beyond Your Touch. Do you have advice for other writers who are working on voice in new adult fiction?
New adult is a category of fiction where the main character and point of view are a person or persons between the age of nineteen and twenty-six. It’s not a novel written through the eyes and sensibilities of someone looking back on that stage of their life. It’s that sensibility that is most vital to remember when you’re writing new adult. The motivations and choices of people in that age range will vary, but they are not the same as a younger teenager who has less life experience in general or an older person who has more experience. It’s important for a writer to put themselves in the mindset of being that age and to look at each choice and reaction the character(s) make to be sure they are appropriate for a new adult.
What has been your greatest challenge in working on your Dark Heart series?
The Dark Heart series consists of three novels. The biggest challenge for me has been swapping between books during the various editing and marketing stages. For example: in the middle of drafting book 3, I received notes from my editor on book 2. I had to put book 3 aside for a month to do edits on book 2. Once book 2 was turned in, I went back to book 3. But I had to swap again and focus on book 1 when it was released. LOL. It’s crazy making!
Thanks again!
Thank you as well. I love visiting.
Old Fashion Blueberry Cake
Ingredients:
2 eggs separated
1 cup sugar
1/2 cup shortening
1/4 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cup flour
1 teaspoon baking powder
1/2 cup milk
1-1/2 cups fresh blueberries
Beat 2 egg whites until stiff, and set aside.
Cream together shortening, vanilla, sugar, and two egg yolks.
Sift flour and baking powder together. Add to cream mixture alternating with milk.
Fold in egg whites and blue berries.
Pour into 9” pan (greased and floured) and sprinkle top lightly with sugar.
Bake at 350 degrees for 50 minutes.
This is a traditional New England dense desert or breakfast cake. Just a touch lighter than pound cake. No frosting needed.
BEYOND YOUR TOUCH (book #2 Dark Heart series) was released August 30th
She wants more than he can promise.
His desires could lead to betrayal.
But without each other, neither can survive the dangers ahead.
Annie Freemont knows this isn’t the right time to get involved with a man like Chase. After years of distrust, she’s finally drawing close to her estranged family, and he’s an employee on their estate in Maine. Though she never intended to stay on the estate for long, her father’s illness and the mysteries surrounding her family made leaving impossible. And now with the newfound hope of rescuing her long-missing mother, Annie’s determined to be involved with the family’s plans one way or another.
If only she could keep her mind off Chase and focus on the impending rescue. But there’s something about the enigmatic Chase that she can’t resist. And she’s not the only woman. Annie fears a seductive stranger who is key to safely freeing her mother is also obsessed with him. As plans transform into action and time for a treacherous journey into a strange world draws near, every move Annie makes will test the one bond she’s trusted with her secrets, her desires—and her heart.
PAT ESDEN is an antique-dealing florist by trade. She’s also a member of Science Fiction and Fantasy Writers of America, Romance Writers of America, and the League of Vermont Writers. Her short stories have appeared in a number of publications, including Orson Scott Card’s Intergalactic Medicine Show, the Mythopoeic Society’s Mythic Circle literary magazine, and George H. Scither’s anthology Cat Tales.
Her new adult paranormal novels, A HOLD ON ME (book #1 in the Dark Heart series) and BEYOND YOUR TOUCH (book #2 Dark Heart series) are available from Kensington book. REACH FOR YOU (book #3 Dark Heart series) will be released in 2017.
#SFWAPro
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Bready or Not Guest: Stacey Berg with Homemade Beer
I’m happy to welcome author Stacey Berg to Bready or Not! Her novel Dissension was released by Harper Voyager Impulse in March. She’s here today to share a beer recipe that directly connects to her book.
Fermentate for the Future
My novel Dissension is set in a world where the Church exploits genetic technology to lead the remnants of humanity as they struggle for survival in the last inhabited city. The population is beginning to recover, and although life still isn’t easy, people make do and even flourish. And while their food remains quite simple, they’re human, so they do have beer. It’s known in the book as “fermentate.” I enjoy home-brewing, so naturally when Beth invited me to do a Bready or Not guest post, the first thing I thought of was a beer recipe. After all, beer is liquid bread!
Here’s my recipe for “Future Fermentate” (an India Pale Ale, because they keep well in the heat.)
Equipment you’ll need:
A big pot
Two 6 gallon buckets (food grade, please!) with a hole in the lids..
a rubber stopper that fits in the hole, with a hole drilled in the stopper
airlock
siphon with an attachable bottling cane
thermometer
bottle capper
sanitizer
You can get fancy with a hydrometer to check your specific gravity, but I never bother. Eventually you’ll need some bottles and caps too. Fortunately those are easy to come by—just drink some beer.
Your local home brewing store will be happy to put a kit together for you, and they’re easy to find online too. A decent one will set you back $50-$100, but it will last forever.
Ingredients :
If you tell your home brewing store you’re making an IPA they’ll know what to give you.
7 lb light malt extract
2 lbs two-row pale malt
1/2 lb cara-pils malt
1/2 lb medium crystal malt
(Get these crushed together and put in a steeping bag at the shop)
1-1/2 cup brown sugar
1 package Burton water salts (optional)
1 oz Bullion or Target hops
1 oz Northern Brewer or Wye Challenger hops
1 oz Kent Golding hops, divided in half
Ale yeast (I like the liquid kind best)
Brewing Day: the process is pretty straightforward but takes a couple of hours. It goes better if you drink some beer while you’re doing it.
- Heat 1 gallon of water until steaming (about 155-170 F). Put in the bag of crushed grains and steep 20 min off heat.
- While your grains are steeping, sanitize your bucket and other equipment according to the instructions on the iodophor.
- Rinse the steeped grain bag with another 1 gallon of water, remove the bag from the liquid, add 1 c. brown sugar and the water salts if you’re using them, and bring the liquid to a boil.
- Turn off the heat and add the malt extract. Stir until all the extract is dissolved in the water, then bring back to a boil for 10 minutes.
- Add 1 oz Bullion or Target hops, and boil 40 minutes.
- Add 1 oz Northern Brewer or Wye Challenger hops and boil 10 more minutes.
- Turn off heat and add 1/2 oz Kent Golding hops.
- Let the liquid (this is called “wort” at this stage) cool until it’s under 100 F (hotter will kill the yeast). You can set it in an icebath in your sink to make this step faster.
- Pour the wort into the sanitized plastic bucket and add cold tap water to make a total volume of 5 gallons.
- Add the yeast and give a good swirl to mix it in.
- Attach the sanitized lid with the stopper in the hole and insert the sanitized airlock into the stopper. Fill the airlock halfway (I use vodka but water is fine).
- Put the bucket somewhere it can sit out of the way for a week, ideally at not-too-warm room temp. Spare-room bathtubs work great. You should see the airlock start to bubble by 12-24 hours as the yeast goes to work and the beer starts fermenting.
- The bubbling should stop in less than a week. You have a choice here: either go straight to bottling, or preferably, use a sanitized siphon to “rack” the beer into a second sanitized 5 gallon container. Leave the gunky stuff in the bottom of the first bucket. Add 1/2 oz Kent Golding hops into the second container (if you aren’t using a seconday container, throw these hops in after step 10 instead).(If you didn’t read the recipe ahead and it’s too late, don’t worry. Drink some beer). You might or might not see more bubbling in the airlock for a few days. You can leave the beer in the second container for a few weeks.
To bottle your beer:
- Sanitize the siphon and two cases of bottles.
- Dissolve 1/2 cup brown sugar into a cup of boiling water.
- Siphon the beer into a sanitized 5 gallon container
- Add the dissolved brown sugar and stir well.
- Connect the sanitized bottling cane to the siphon and start bottling. Leave an inch or two of headspace in each bottle.
- Cap the bottles.
- Let the beer age for at least a week at room temp (3-4 weeks is better).
- Refrigerate, and enjoy!
For four hundred years, the Church has led the remnants of humanity as they struggle for survival in the last inhabited city. Echo Hunter 367 is exactly what the Church created her to be: loyal, obedient, lethal. A clone who shouldn’t care about anything but her duty. Who shouldn’t be able to.
When rebellious citizens challenge the Church’s authority, it is Echo’s duty to hunt them down before civil war can tumble the city back into the dark. But Echo hides a deadly secret: doubt. And when Echo’s mission leads her to Lia, a rebel leader who has a secret of her own, Echo is forced to face that doubt. For Lia holds the key to the city’s survival, and Echo must choose between the woman she loves and the purpose she was born to fulfill.
Amazon | Barnes & Noble | Harper Collins
About Stacey:
Stacey Berg is a medical researcher who writes speculative fiction. Her work as a physician-scientist provides the inspiration for many of her stories. She lives with her wife in Houston and is a member of the Writers’ League of Texas. When she’s not writing, she practices kung fu and runs half marathons. She is represented by Mary C. Moore of Kimberley Cameron & Associates. You can visit her at www.staceyberg.com.
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Bready or Not Guest Lawrence M. Schoen with Cold Porridge for Anthropomorphic Elephants
I’m happy to welcome Lawrence M. Schoen as the final Bready or Not guest for 2015! Lawrence is a good friend, a Klingon linguist, and is about ready to burst in joy because his novel is out from Tor this week. Barsk features anthropomorphic elephants in space. How cool is that? Lawrence, quite appropriately, is here today with a recipe that may be enjoyed by such wayfaring pachyderms.
Cold Porridge suitable for Anthropomorphic Elephants
There’s not a lot of cooking going on in my novel, Barsk: The Elephants’ Graveyard. There’s a fair amount of eating, but since the main characters are anthropomorphic elephants living in a rainforest, most of what they eat is in a raw state — leaves, assorted grains and grasses, fresh and dried fruit.
In an earlier draft of the novel, I had a scene where Jorl, my protagonist, is visiting another planet, one inhabited by several different species/races of uplifted animals but which hasn’t seen an elephant in a millennium. In that scene, Jorl’s doing a signing at a bookstore and a helpful clerk brings him a large mug and a tureen of vanilla cocoa he can presumably refill it from. To the horror of everyone around him, Jorl dips his trunk directly in the tureen and empties it in one go. I miss this scene and I’m hoping to find a home for it one day. More importantly for this blog, I thought I had invented the idea of blending vanilla in with hot chocolate (which I had been doing for years by adding vanilla extract). Imagine my surprise when I saw you could buy this as a pre-packaged flavor.
But in terms of an actual recipe from the book, let’s talk about “cold porridge.” The first anthropomorphic elephant we meet in the book is Rüsul, and he’s on a raft on the ocean sailing off to his death. Along with the fruit and grasses included in his provisions, there’s mention of grain for making cold porridge. It’s worth noting that it’s almost always raining on Barsk, which is why a hot meal is complicated (not that making a fire on a raft would be a good idea even if it were easier). There are many variations on this, depending on what fruits you want to use, whether or not you choose to go with yogurt or coconut milk, and so on. Here’s the one I personally like best:
Ingredients:
1/2 cup of rolled oats
1 cup unsweetened coconut milk
1 sliced and chopped banana
1 pinch of salt
2 tablespoons unsweetened dried coconut
1 tablespoon sliced almonds
1/4 teaspoon vanilla extract
Instructions:
Blend everything — except the banana! —together. Ideally, you want to put this into a sealed container and shake it furiously. Add the banana bits and repeat the blending/shaking. Then put the whole thing in the refrigerator overnight. By morning, it will have all set, and you’ll have a delicious cold porridge to start your day or in case any anthropomorphic elephants happen by.
Lawrence M. Schoen holds a Ph.D. in cognitive psychology, has been nominated for the Campbell, Hugo, and Nebula awards, is a world authority on the Klingon language, operates the small press Paper Golem, and is a practicing hypnotherapist specializing in authors’ issues.
His previous science fiction includes many light and humorous adventures of a space-faring stage hypnotist and his alien animal companion. His most recent book, Barsk, takes a very different tone, exploring issues of prophecy, intolerance, friendship, conspiracy, and loyalty, and redefines the continua between life and death. He lives near Philadelphia, Pennsylvania with his wife and their dog
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Bready or Not Guest: Bryan Thomas Schmidt with Pizza Loaf
I’m happy to welcome Bryan Thomas Schmidt to Bready or Not today! I have come to know him well as an editor–he’s editing two Baen anthologies that’ll include my work–but he is foremost a writer. His novel The Worker Prince was just released by WordFire Press. Find out all about his science fiction novel, and continue reading the post to find his traditional family recipe for a quick ‘n easy Pizza Loaf.
WordFire Press proudly presents the debut novel of Hugo-nominated editor Bryan Thomas Schmidt, which received Honorable Mention on Paul Goat Allen’s Year’s Best Science Fiction Releases of 2011 at BarnesandNoble.com, alongside books by Ben Bova, Robert J. Sawyer, Jack Campbell, Ernest Cline and more.
What if everything you thought you knew about yourself and the world turned out to be wrong? Freshly graduated from the prestigious Borali Military Academy, Davi Rhii, Prince of the Boralian people discovers a secret that calls into question everything he knew about himself. His quest to rediscover himself brings him into conflict with his friends and family, calling into question his cultural values and assumptions, and putting in jeopardy all he’s worked for his whole life. One thing’s for sure: he’s going to have to make decisions that will change his life forever… Welcome to the book that captures the feel of the original Star Wars like no other—engaging characters, entertaining banter, non-stop action, Moses meets Star Wars… The Worker Prince.
PIZZA LOAF by Glenda Schmidt
Ingredients:
1 1 lb loaf of French bread or 4 long Italian rolls
Softened butter or margarine (optional)
3/4 lb Ground Beef
1/2 cup Grated Parmesan Cheese
1/2 tsp Oregano
1 tsp Salt (optional)
1/8 tsp Pepper
1 1/2 tbsp Minced Onion (real onion preferred)
1 1.2 6 oz cans Tomato Paste
1/4 cup Black or Green Olives, sliced (optional)
2 Ripe Tomatoes, thinly sliced (optional)
8 slices Processed Cheese (your choice)
Cut French bread or rolls in half lengthwise and spread butter or margarine across the exposed inside.
Combine beef, Parmesan cheese, seasonings, minced onion, olives and tomato paste in mixing bowl.
Spread mixture on insides of the bread or rolls with a knife so it is evenly distributed.
If freezing for later use, cut into serving size, approximately 1/2 roll each and wrap individually in aluminum foil for best results then freeze. (When ready to use, defrost 1 1/2 hours in wrap before continuing.)
To cook, place unwrapped loaves on cookie sheet or flat pan, meat side up, top with tomato slices (if desired).
Bake at 250 degrees for 20 minutes.
Remove from oven and top with processed cheese slices.
Return to oven for 5 minutes until cheese is melted.
Your kids and the kid in you will love it.
Bryan Thomas Schmidt is an author and Hugo-nominated editor of adult and children’s speculative fiction. His debut novel, The Worker Prince received Honorable Mention on Barnes & Noble Book Club’s Year’s Best Science Fiction Releases. His short stories have appeared in magazines, anthologies and online. As book editor he is the main editor for Kevin J. Anderson and Rebecca Moesta’s WordFire Press where he has edited books by such luminaries as Alan Dean Foster, Tracy Hickman, Frank Herbert, Mike Resnick, Jean Rabe and more. He was also the first editor on Andy Weir’s bestseller The Martian. His anthologies as editor include Shattered Shields with co-editor Jennifer Brozek, Mission: Tomorrow, Galactic Games and Little Green Men–Attack! (forthcoming) all for Baen, Space Battles: Full Throttle Space Tales #6, Beyond The Sun and Raygun Chronicles: Space Opera For a New Age. He is also coediting anthologies with Larry Correia and Jonathan Maberry set in their New York Times Bestselling Monster Hunter and Joe Ledger universes.
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