Goodreads Giveaways for Clockwork Crown & Call of Fire
I wanted to finish off the year by giving away some sequels! I’m running Goodreads giveaways for Clockwork Crown and Call of Fire through December 26th. Please enter, and spread the word to friends who might be interested!
Also, don’t forget that ebooks of Clockwork Crown are on sale this month! $1.99 at Amazon, Barnes & Noble, Kobo, iTunes, and Google Play.
Goodreads Book Giveaway
The Clockwork Crown
by Beth Cato
Giveaway ends December 26, 2017.
See the giveaway details
at Goodreads.
Goodreads Book Giveaway
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Read MoreSunday Quote isn’t ready for December
Read More“Books are a uniquely portable magic.”
~ Stephen King, On Writing: A Memoir of the Craft
B&N SFF Blog loved my new collection!
Wow, this was an incredible surprise this week: the Barnes & Noble SFF Blog reviewed Red Dust and Dancing Horses and Other Stories, and they had some pretty nice things to say!
There is no feeling quite like reading a Beth Cato story, and it’s time more people experienced the sensation. The ones found in Red Dust and Dancing Horses would be a great place to start; they are intense, heartfelt epics in miniature, often focusing on the relationships and people at the heart of broader, more overtly magical events.
They discuss many stories and what they enjoyed about them, and wrap up everything with this lovely note.
In short, the stories in Red Dust and Dancing Horses are intense, sincere, and unusual, revealing their creator as a truly versatile talent, spanning fantasy, science fiction, horror, and all the subgenres in between. At the very least, it’s the rare book that will make you cry while reading about a fight between giant robots.
Well, dang. I’ll happily take that kind of feedback.
You can buy the book in paperback or ebook at Barnes & Noble, request it through your local indie store, or snag it at Amazon.
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Read MoreCLOCKWORK CROWN on sale for $1.99
Happy holidays indeed–The Clockwork Crown, the 2nd book in my Clockwork Dagger duology, is on sale for $1.99! Buy it for yourself, or give it as a gift. The prices is good across all major ebook retailers:
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Read MoreBready or Not Original: Peppermint Oreo Truffle Brownies
If you’ve ever had Oreo Truffles–those luscious bon-bons of pulverized Oreo encased in chocolate–you’ll love my original take, which is a heck of a lot easier and prettier, too.
The original Oreo Truffles always irritate me because I can never get a nice, smooth chocolate covering on the balls. You’ll see what I mean next month when I feature a different take on such truffles.
Therefore, I removed the balls from the equation. This recipe has a brownie base, topped with an Oreo-cream cheese mix, then topped with a ganache. Oreo crumbs and peppermint bits give it a showy finish.
No dipping balls in chocolate for an hour. No mess everywhere. This recipe is easy-peasy.
Plus, the cut-up bars will keep for as long as a week if they are sealed in the fridge. That makes them convenient to make-ahead for holiday gatherings… and lets you finish them off at your leisure afterward.
You can use a number of different kinds of Oreos here, too. Mint Oreos are great, but regular Oreos are fine if you add some extra peppermint extract. You can use all-chocolate kinds of Oreos–even the new Thin Oreo version–but I don’t advise using Double Stuf. You do want a lot of cookie crumbs.
Bready or Not Original: Peppermint Oreo Truffle Brownies
Ingredients
brownie base
- 1 cup unsalted butter 2 sticks, softened
- 2 cups white sugar
- 4 eggs room temperature
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 tsp salt
- 1/2 cup unsweetened cocoa sifted
- 1/2 tsp espresso powder optional but awesome
- 1 1/3 cups all-purpose flour
Oreo layer
- 1 package Cool Mint Oreos* or Peppermint Oreos
- 8 ounces cream cheese 1 block, softened
topping
- 10 - 12 ounces chocolate chips mint, semi-sweet, dark, or milk; add more peppermint extract if desired
- 1/4 cup crushed peppermint bits
Instructions
- Preheat oven at 350-degrees. Line a 9x13 pan with aluminum foil and coat with nonstick spray or butter well.
- In a mixing bowl, cream together the butter and sugar. Add eggs, followed by the two extracts, salt, cocoa, and flour. Don't overbeat.
- Pour batter into the prepared pan. Bake for 22 to 27 minutes. Cool completely.
- While the brownies are cooling, make the Oreo truffle layer. Crush Oreos in a food processor or by putting them in a sealed gallon bag and smashing them with a rolling pin until rendered to crumbs.
- Reserve 1/4 cup of Oreo crumbs for topping. Place the rest of the crumbs in a large bowl, and use a big spoon to mash the Oreos into the softened cream cheese until the color is consistently black.
- Smooth the Oreo-cream cheese mix atop the cooled brownies, using an offset spatula to get right to the edges.
- To finish off the truffles, melt the chocolate either on the stovetop or in the microwave, and pour it over the Oreo layer. Smooth it out evenly. Immediately top with the reserved Oreo crumbs and peppermint bits.
- Refrigerate until set, about 15 to 20 minutes. If it's too soft, and it will smear when cut; too hard, and it will crack. Use the foil to lift the brownies onto a cutting board, then slice into bars.
- Store in a sealed container in the fridge, with waxed paper between the stacked layers. Keeps for at least a week.
- OM NOM NOM!
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