Sunday Quote is ready for winter
Read More“I believe that all the best faculties of a mature human being exist in the child, and that if these faculties are encouraged in youth they will act well and wisely in the adult, but if they are repressed and denied in the child they will stunt and cripple the adult personality. And finally, I believe that one of the most deeply human, and humane, of these faculties is the power of imagination.”
~ Ursula K. Le Guin
Four Months Until ROAR OF SKY is Out–and I Need Help!
Four months from today, Roar of Sky will be released. As you likely know, Amazon is (for better or worse) the biggest bookseller in the world, and reviews and ratings on there matter. The higher those numbers, the more that Amazon’s algorithms will favor the books.
That’s where you, my awesome readers, can be a huge help. Breath of Earth and Call of Fire need more ratings and reviews on Amazon. Have you read one or both? Are they in your to-read pile–and can you get to them soon? My hope is that in the next month, by July 23rd:
Breath of Earth will reach at least 50 reviews
Call of Fire will reach at least 20 reviews
Please note that I’m not asking for 5-star reviews. I want honest feedback from people who have read the books. Judge them as you will. If you share your reviews on Facebook or Twitter, tag me, and maybe I can share them in turn!
Thank you!
#SFWAPRo
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Bready or Not: High Fiber Muffins
These High Fiber Muffins are a delicious way to start your day!
When I was challenged to make high-fiber muffins, this turned out to be more of a challenge than I anticipated. I wanted them to be delicious but to include ingredients I already had in the kitchen.
In other words, I didn’t want to order some fancy high fiber mix-ins that I would never use again.
I found a good base recipe from King Arthur Flour and set to work modifying it. Instead of Hi-Maize Fiber, I tried almond flour. I switched in white whole-wheat flour instead of all-purpose flour.
When the topping portion of the recipe made way, way too much, I tested out reduced amounts in my next attempt. I judged how well the muffins held up after being frozen for weeks.
The end result in a higher-fiber muffin recipe that’s light, cakey and delicious.
Note that the muffin tops will get soggy after about two days at room temperature. Make them last a lot longer by freezing them! Remove the paper liners and set muffins on waxed paper to freeze, then store them in a gallon bag or other freezer-safe container.
Modified from King Arthur Flour.
Bready or Not: High Fiber Muffins
Ingredients
Muffins:
- 1 1/2 cups white whole wheat flour
- 2/3 cup white sugar
- 3/4 cup almond flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Tablespoon King Arthur Flour Cake Enhancer optional
- 1/3 cup milk or half & half
- 3/4 cup full-fat Greek vanilla yogurt a single serving size; could also use fruit-flavored kind
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter half stick, melted
- 1 cup golden raisins or other dried fruit
Topping:
- 2 Tablespoons white whole wheat flour
- 2 Tablespoons white sugar
- 1/4 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 3 Tablespoons unsalted butter softened
Instructions
- Preheat oven at 400-degrees. Place muffin liners in pan and apply nonstick spray.
- In a big bowl, whisk together the flour, sugar, almond flour, baking powder, salt, and cake enhancer (if using). Mix in the milk, yogurt, eggs, and vanilla, followed by the melted butter. Stir in the dried fruit until just distributed.
- Using a muffin scoop or heaping spoonfuls, fill muffin cups until mostly full.
- Combine topping ingredients. Spoon onto the top of each muffin and lightly press in with fingertips.
- Bake muffins for 16 to 18 minutes, until lightly domed and center muffin passes the toothpick test. Immediately remove them from the pan to cool on a rack.
- Store in a sealed container at room temperature for up to two days; after that, tops will start to get soggy, though muffins will still taste good. To freeze, remove paper liners and place on a wax-paper lined pan in freezer. Then place in gallon freezer bag or plastic container to store in freezer up to several weeks.
- OM NOM NOM!
Sunday Quote agrees with Lloyd Alexander
Read More“Fantasy is hardly an escape from reality. It’s a way of understanding it.”
~ Lloyd Alexander
Bready or Not: No-Bake Peanut Butter Pretzel Fudge
These easy-to-make No-Bake Peanut Butter Pretzel Fudge pieces are basically like homemade candy bar bites.
They are a fantastic combination of savory, salty, sweet, and crunchy. They have it all going on.
Plus, you don’t even have to turn on the oven–just a food processor, microwave, and maybe a stand mixer. The fridge does all the lengthy work.
These went over so well at my husband’s work that a guy immediately logged onto my website via his phone to try to find the recipe. Uh, sorry, dude. There is quite a lead time between the initial baking/making and the online post.
However, by his enthusiasm, maybe he’ll find this post is worth the long wait.
Modified from America’s Test Kitchen, Christmas Cookies 2013.
Bready or Not: No-Bake Peanut Butter Pretzel Fudge
Ingredients
Fudge:
- 5 ounces thin pretzel sticks 2 cups, divided, broken into pieces
- 12 Tablespoons unsalted butter melted
- 1 1/2 cups creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups confectioners' sugar
Chocolate Ganache:
- 3 Tablespoons unsalted butter
- 3 1/2 ounces bittersweet chocolate chips or semi-sweet chocolate chips
- 1 Tablespoon light corn syrup
Instructions
- Line an 8x8 or 9x9-inch pan with aluminum foil and apply nonstick spray.
- In a food processor, process 1 cup of broken pretzels until finely ground. Stir together the pretzel crumbs and melted butter in a large mixing bowl and let sit to cool a few minutes.
- Add peanut butter, vanilla extract, and salt to the butter mixture, and mix until the peanut butter is smooth. Slowly mix in the confectioners' sugar until it all comes together. Add the additional 1 cup of pretzel sticks and stir to combine.
- Transfer the mix to the prepared pan and spread into an even layer. Cover surface directly with plastic wrap or waxed paper and smooth out more, then stash in fridge for 30 minutes.
- Microwave the three ganache ingredients at 50% power, stirring often, until melted and smooth. This will total about 1 minute or so. Let cool slightly.
- Remove plastic cover from atop the fudge and use an uneven spatula to spread ganache on top.
- Chill pan for about 4 hours. Use the foil sling to lift contents from pan and onto a cutting board to parcel into bars.
- Keeps well in fridge for days in a sealed container.
- OM NOM NOM!
