An Interview with Sara Dobie Bauer, author of “Forever Dead”
I’m hosting my friend Sara Dobie Bauer on my blog today. She just released her short story “Forever Dead” on Amazon. Read on to find out more!
– What’s the summary of “Forever Dead?”
Even centuries didn’t prepare Dario for Zach Mede and a love that took his vampire heart by storm. But loving a mortal holds dangers of its own. A mortal can be murdered … and murderers are everywhere.
– What’s the story behind this story?
I’ve loved reading about vampires since Interview with the Vampire in sixth grade. BBC Sherlock fan fiction got me into gay erotica. (If you don’t know, don’t ask. It’s addicting.) I woke one morning with an image: what if a vampire attack turned into a furniture-breaking sex romp and eventually … love?
I’m also terrified of losing the man I love, my husband Jake. FOREVER DEAD forces you to deal with this question: What would you do differently if you knew the person you loved was about to die?
Read MoreSunday Quote is now 35
Read More“If one is lucky, a solitary fantasy can totally transform a million realities.” ~Maya Angelou
Bready or Not: Snickerdoodle Krispy Treats
Good ol’ Rice Krispie Treats are a standard from my childhood. I used to think it was an amazing twist to get the cocoa version. But this? Oh, people. My husband took these to work and was informed that these were “better than crack.” I take that as pretty high praise.
I found the original recipe because it was labeled as Churro Crispy Treats. For me, though, churros are very much a texture thing and the name didn’t fit. They seem more Snickerdoodle-like to me. They are soooo chewy and delicious.
The recipe is very straightforward. Use any brand of cinnamon crisp cereal. Add marshmallows. Add more awesomeness. Heck, I heated everything in the microwave. Make sure you sprinkle some coarse salt and turbinado sugar on top, too. It adds an extra oomph.
Modified from Brown Butter Churro Crispy Treats at The Law Student’s Wife.
Bready or Not: Snickerdoodle Krispy Treats
Ingredients
- 6 Tablespoons unsalted butter
- 1 Tablespoon brown sugar
- 1 Tablespoon cinnamon
- 1/2 teaspoon pure vanilla extract
- 10 ounces miniature marshmallows 1 bag
- 1/4 teaspoon kosher salt
- 6 cups cinnamon rice squares like Cinnamon Chex or Cascadian Farms Cinnamon Crunch
- more kosher salt or pretzel salt plus turbinado sugar for the top
Instructions
- Coat an 8-inch square pan with butter or non-stick spray. Stage the sugar, cinnamon, and vanilla, and marshmallows so they are ready to add quickly.
- This can be made in the microwave or on the stovetop. Either method: on low, gradual heat, melt the butter in a large container.
- Once the butter is melted, remove from heat and stir in the brown sugar, cinnamon and vanilla. Add marshmallows and stir to melt. The hot butter should melt the marshmallows, but if needed give it an extra zap in the microwave or briefly heat on low on the stovetop. Stir until no white streaks remain.
- Remove from heat again, if needed. Add in the cinnamon cereal and 1/4 teaspoon salt. As soon as everything is coated, pour it into the prepared pan. Quickly spread it to the corners and evenly press it down. Sprinkle more coarse salt and turbinado sugar on top.
- Let the pan cool for at least 15 minutes before slicing and serving.
OM NOM NOM!
Sunday Quote’s Mom loves Louis L’Amour
Read More“One day I was speeding along at the typewriter, and my daughter – who was a child at the time – asked me, “Daddy, why are you writing so fast?” And I replied, “Because I want to see how the story turns out!”
~Louis L’Amour
Bready or Not: Philly Biscoff Fluffernutter Cookies
A while back I shared my recipe for Biscoff Fluffernutter Bars. I couldn’t help but ponder ways to mix up the recipe. What if I did a cookie version? What would I use for a base recipe? This put me in mind of my Philly Chippers recipe. So, as though summoning Captain Planet, I combined elements to create something awesome.
The Philadelphia cream cheese in the mix creates a lush cookie dough. These are soft and dense in the best kind of way. The addition of Biscoff spread adds a touch of mildness. Mind you, you could also use nut butter instead (which is what Fluffernutter is all about, really).
I chopped up chocolate bars instead of using my usual chips here. The effect was awesome. Oozing pools of chocolate, people!
The marshmallows create pockets of sweetness. It’s a different kind of sweet than the richness of the dough, so it creates these complex layers of OMG. I ended up with about 40 cookies using a tablespoon scoop.
A Bready or Not original recipe combining my Philly Chippers recipe and Biscoff Fluffernutter Bars.
Bready or Not: Philly Biscoff Fluffnutter Cookies
Ingredients
- 1 cup butter two cubes, softened
- 8 oz cream cheese softened
- 1/3 cup Biscoff spread
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 2 tsp cream of tartar
- 1 tsp baking powder
- 1/2 tsp salt
- 7 ounces chocolate chopped (about two bars)
- 2 cups mini marshmallows about 1/2 bag
Instructions
- Preheat oven to 350.
- Cream together the butter, cream cheese, Biscoff spread, and sugars. Add the egg and vanilla and mix well. Sift dry ingredients together and slowly incorporate them with the wet ingredients. Add the chocolate and marshmallows and incorporate.
- Use a tablespoon scoop or tablespoon to drop dough onto the cookie sheet. Bake for 10-12 minutes. Leave them on the cookie sheet for a few minutes before moving to a rack to cool.
OM NOM NOM.
