Take a Listen
A few years ago, I published a story called “La Rosa Still in Bloom” in the Sidekicks & Minions issue of Crossed Genres; it’s a different sort of post-apocalyptic tale, with an older, disabled Latina heroine who used to be a vigilante hero on the streets of Los Angeles. I’m delighted to announce that the story is now available in audio and print over at Comets and Criminals. The reader is Catherine Smith, and she does a wonderful job.
This is actually the first in a series of podcasts that will be available in the next while. I have works forthcoming in Toasted Cake, Cast of Wonders, and Escape Pod!
Read MoreSunday Quote thinks about potatoes?
“Forget grammar and think about potatoes.”
~Gertrude Stein
(Yes, a real quote. Have fun interpreting this one.)
Read MoreHello, August
It’s August. That means I can now say my book is coming out next month.
[Gif dedicated to my friend Sara.]
Last weekend we did a family trip to visit my in-laws in Arkansas. Good times were had. Possum Pie was eaten. There was frolicking in Little Rock and Eureka Springs. Critter was inducted into the world of Geo-caching. I made a little progress on my sequel revisions, and fully dived into work upon our return home. Have I mentioned recently how much I love this book? Well, I love this book. The Clockwork Crown is fun to read and it’s fun to edit.
In short story news, “Degrees of Starvation” was published at Every Day Fiction. The FAE anthology is also now available from Amazon and Barnes & Noble as well as directly from World Weaver Press.
With a month and a half until The Clockwork Dagger‘s book release, expect a lot more talk on that subject. Blog tours and giveaways and glee beyond human comprehension, and CAKE! That’s right, September’s Bready or Not features will be all about cake.
I’m just a wee bit excited, and not just about cake.
Bready or Not: Biscoff Fluffernutter Bars
Air conditioning is what makes Phoenix habitable, but even that has limits. We keep our air set at 82-degrees. This keeps us comfortable but is still not quite cool enough for some stuff in our kitchen.
The chocolate chips in my pantry go soft. Miniature candy bars, stockpiled from holiday clearance sales, goes outright melty. Marshmallows and caramels begin to fossilize. I keep some things in the fridge but I can’t get all of it in there.
This means I obviously need to start baking and use up the stuff while it’s still good.
Traditional fluffernutter bars use peanut butter. You can certainly do that here–or use any nut butter–but I used my good ol’ Biscoff spread because, as you all know, I’m obsessed with the stuff. It makes everything taste like cookie dough. What’s not to love? I also used half a bag of mini marshmallows (you’ll find out what I did with the other half in another recipe) and a bag of chocolate chips.
You know what’s cool about using marshmallows in a recipe like this? CAVERNS. It creates pockets of invisible sweetness. Look! See?
My husband took this to work and it was, um, popular. The whole 9×13 pan’s worth of bars just kinda vanished and he had recipe requests.
I don’t believe in secret recipes. Share the love. If that love happens to involve chocolate, Biscoff spread, and marshmallows, all the better.
Recipe greatly adapted from Back for Seconds.
Bready or Not: Biscoff Fluffernutter Bars
Ingredients
- 1 cup unsalted butter softened
- 3/4 cups creamy Biscoff spread or nut butter
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 2 eggs room temperature
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 2 cups chocolate chips
- 5 ounces mini marshmallows half bag
Instructions
- Preheat oven to 350-degrees. Prepare a 9x13 pan with aluminum foil or parchment and apply nonstick spray.
- In a mixing bowl, cream together the butter, Biscoff spread (or nut butter), and sugars. Add the eggs and blend in, followed by all of the dry ingredients. Gently fold in marshmallows and chocolate chips. It'll be thick.
- Spread the dough into the pan and even out. Bake for 20 to 25 minutes, or until lightly browned on the edges. The center will jiggle slightly from the marshmallows but it will set after it cools.
- Cool completely and cut into squares. Store in a tightly sealed container.
OM NOM NOM.
