Still $1.99
The ebook sale for The Clockwork Dagger is ongoing through Christmas! It’s for $1.99 at:
In other news this week, I have a new story published at Perihelion SF: “A Mother’s Touch,” a story of medical advancement, dragons, and death with dignity.
I’m also over at Rhonda Parrish’s blog with a very true cat Christmas tale.
If you’re looking for more recipes for this week, I might be able to help. Not only do I have a lot here on my site, but on Pinterest I have over 6,000 pins, many of those being recipes. That includes a board of my Bready or Not recipes, a collection on non-baked desserts, and a full repertoire of sweets that require glorious, glorious maple. Plenty of om-nom-noms to be had.
Read MoreSunday Quote extends Happy Hanukkah and Merry Christmas wishes
Read More“First, find out what your hero wants, then just follow him!” ~Ray Bradbury
Bready or Not: Mint Chocolate Chip Bars
You want something chewy, minty, and luscious? Here’s your new favorite cookie bar.
I used mint chocolate chips from King Arthur Flour here but you can substitute any kind of mint chocolate chips you get from the grocery store. I do love the seasonal colors of these particular chocolate chips!
[The bars, right before baking.]
These bars are kind of amazing. They are EASY. They look like they are more work-intensive than they are. The results really impressed me because they are so chewy, even the side pieces. The mint flavor is definitely there but it doesn’t knock you upside the head; if you want it heavier, add an extra splash of extract. Another note: after a day, the mint flavor in the bars gets even stronger.
You’ll definitely want to chill this before you slice into bars. I store them in the fridge after that because I live in Arizona, but these might be okay at room temp for you folks who actually experience winter.
My husband loves mint chocolate. These bars have his full endorsement.
Modified from Recipe Girl.
Bready or Not: Mint Chocolate Chip Bars
Ingredients
Chocolate Layer:
- 2 cups semi-sweet chocolate chips or milk chocolate chips
- 14 oz sweetened condensed milk
- 1 teaspoon peppermint extract
Cookie Dough:
- 1 cup unsalted butter 2 sticks, room temperature
- 1 cup light brown sugar packed
- 1/2 cup white sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup oats quick-cooking or old-fashioned rolled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups mint chocolate chips
Instructions
Mint chocolate filling:
- Place semi-sweet and/or milk chocolate chips and condensed milk in a small saucepan. Heat on low, stirring often, until everything has melted and the mix has thickened. Remove it from the burner and pour in the peppermint extract and stir. Let the pot cool until about room temperature.
The cookie dough:
- Preheat oven to 350 degrees. Prep a 9x13-inch pan with parchment paper (the combination aluminum foil/parchment paper works well here) and lightly butter or use nonstick spray. Have paper overhang the sides for easy lifting later.
- Place the butter and sugars in a large bowl. Mix until smooth and creamy. Add the eggs and vanilla.
- In a separate bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda and salt. Mix with the butter mixture. Add mint chocolate chips last.
- Place about half the cookie dough in the prepared pan. It will be sticky, but drop it in dollops and smooth it to the edge as best you can. With a solid layer on the bottom, now dollop the cooled chocolate from the saucepan. Use an offset spatula to smooth it to the edges. Plop the rest of the cookie dough on top and don't worry if some chocolate shows through. The dough will ooze out and even as it bakes.
- Bake until lightly browned, about 20 to 25 minutes. Set aside to cool for a few hours, then place in fridge to completely set. Cut into bars. Store in sealed container in fridge or on counter.
OM NOM NOM!
Virtual Cookie Exchange Blog Hop: Chewy Cardamom Cookies
I saw a retweet on Twitter earlier this month about a cookie exchange blog hop. Despite my deadlines and stress, I couldn’t help but perk up in interest. COOKIES! BLOG HOP! This is so my sort of thing.
The Blog Hop originated with Linda Poitevin and I was tagged by Debra Vega, who shared a tasty looking recipe for Pumpkin Peanut Butter Chocolate Chip Cookies.
I had a tough time deciding on what cookie recipe to share, but I decided on one of my old favorites: Chewy Cardamom Cookies.
This recipe makes chewy, spicy pillows. They are the perfect cookie leading right into Christmas. They smell divine, and the taste is just as amazing!
The rules of the blog hop ask participants to tag four authors in turn, but you won’t be smote for tagging more or less (… or will you?). In any case, I tag Dawn Bonanno and Pam Wallace! Their cookie posts are due in a week, 12/23.
Bonus Bready or Not: Chewy Cardamom Cookies
Ingredients
- 1/4 cup unsalted butter melted
- 1/2 cup shortening
- 1 cup brown sugar packed
- 1 teaspoon baking soda
- 1 1/2 teaspoons cardamom
- 1 teaspoon teaspoon ground cinnamon heaping
- 1/4 cup molasses [could try substituting honey]
- 1 egg room temperature
- 2 1/4 cups flour
- 1/4 cup sugar
- 1/2 teaspoon cardamom
Instructions
- Preheat oven to 375 degrees. In a mixing bowl, blend the butter and shortening until creamy. Add in the brown sugar, baking soda, cardamom, and cinnamon.
- Add the molasses and egg, and once that's combined, slowly mix in the flour.
- Using a teaspoon scoop or spoon, shape dough into small balls and roll in the cardamom and sugar.
- Bake cookies for about 10 minutes or until edges are set and tops are slightly cracked. They will be pillowy--if too much so, flatten the next batch with a spatula or glass, if you wish.
Makes about 45 cookies, teaspoon-size.
OM NOM NOM.
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