Sunday Quote prepares for a quest
Read More“There are three rules for writing a novel. Unfortunately, no one knows what they are.” ~ Somerset Maugham
Thursday Updates
– My poem “Suddenly, a Unicorn” is up at Grievous Angel. Scroll down to find it.
– It’s always a bit intimidating when a friend reads your book. Will they like it?! Fortunately, my friend Sara Dobie Bauer did enjoy The Clockwork Dagger and wrote an amazing review. She also interviewed me a few days ago.
– I’ve been pestering my writer-friends about where they bought their book plates or how they handled the whole issue. See, book plates are a nifty way to sign books at a distance. Instead of shipping the entire book, I sign an adhesive label, mail it, and the person can stick it inside their copy of the book. I decided to buy a customized stamp from Tiny Prints so I could use it for book plates, in-person signings, and most anything else. My pretty stamp arrived today!
I’ll post about book plates again after the novel comes out so that any interested folks can send me their address.
Read MoreBready or Not: Maple Truffles
Every time I make truffles, I always end up raving to my husband, “I HATE MAKING TRUFFLES.”
The chocolate is always so slow to melt. I usually end up burning myself in some small way. My truffles never look as pretty as other truffles I see online (yes, I’m judging myself by my truffle beauty, dangit).
However, I always end up making truffles again because my husband’s co-workers go absolutely bonkers for them. They are referred to as “Mrs. Cato’s Balls.” Yeah. Go ahead and snicker.
The standard home truffle uses Oreos. This is my unique version, done using maple creme cookies. You could also substitute Golden Oreos and add more maple flavor.
Everything is better with maple.
Bready or Not: Maple Truffles
Ingredients
A Bready or Not Original Recipe
- 8 ounces cream cheese 1 block
- 1 package of maple creme cookies or substitute Golden Oreos, and add more maple flavor
- 3/4 teaspoon maple flavor
- 11 ounces white chocolate or white candy melts
Instructions
- Bring cream cheese to room temperature, or place unwrapped block in a bowl and zap in microwave until softened, about 20 seconds.
- Pulverize the cookies. Use a blender to rend them to crumbs, or put cookies in a gallon zipper bag and crush them with a rolling pin.
- In a large bowl, combine soft cream cheese and crumbs. Begin to mix together, add maple flavor, then mix until completely combined and fully beige. Arrange a shelf in your freezer that will fit a mid-size cookie sheet; line the cookie sheet with wax paper. Use a tablespoon or teaspoon scoop or a spoon to form truffles, then use hands to compress the balls more. Set them all on the wax paper, then place in freezer for at least 30 minutes.
- Choose your method of melting the chocolate: the microwave or a double boiler. The latter has the advantage of keeping the chocolate warm. Carefully dip the cookie balls into the chocolate to completely cover. Let set. Often it's best to do a second coat.
With any leftover chocolate, use a spoon to form lumps on the wax paper, and add nuts, candies, etc, or dip crackers or fruit from your kitchen.
Keep truffles stored in fridge; they will stay good for weeks.
OM NOM NOM.
Two-fer-Tuesday
I’m over at Sara Dobie Bauer’s site with an interview all about The Clockwork Dagger. She’ll have a review of the book up on Thursday! Eep!
You can also find me at J. Kathleen Cheney’s blog where I discuss the joys of grammatical goofs.
On that subject, Weird Al’s new video has brought me much happiness on a morning where my allergies are doing unkind things to my body. Thanks for the distraction, Al. <3
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