Sunday Quote is now 37
Read More“Substitute ‘damn’ every time you’re inclined to write ‘very;’ your editor will delete it and the writing will be just as it should be.”
~Mark Twain
COVER REVEAL: Red Dust & Dancing Horses & Other Stories
It’s my 37th birthday, and I am sharing something awesome with the world: the cover of my short story and poetry collection, out this November from Fairwood Press!
The artist is Kazuhiko Nakamura. The collection will include several of my steampunk horse stories, so this cover is absolutely perfect. Look for a full table of contents and preorder links in the coming months!
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Bready or Not: Five-Minute Spicy Mexican Fudge
I am here today to preach about fudge inclusiveness as I share a recipe for Five Minute Spicy Mexican Fudge.
I do not sneer at some fudges as being “better” or “real.” To me, it does not matter if the fudge is produced on stove top with a candy thermometer, or with a jar of marshmallow cream, or melted in the microwave.
When it comes to fudge, what matters is this:
Does the fudge taste good? Is the texture pleasing to the palate? Does it make me mutter, “Calories be darned to heck,” and reach for another piece?
That is the criteria by which fudge should be judged.
That said, I present to you a fudge that is zapped in the microwave and assembled all of five minutes. Let it set in the fridge for a few hours, and ta-da! You have a fudge that will keep well for days. It also holds up well at room temperature if you’re serving it at a party.
The Mexican spice element comes from cinnamon and cayenne pepper. I used the minimal amount of pepper, 1/8 teaspoon, which provides complexity but absolutely no discernible heat. Tweak the scorch level to your personal taste. Do, however, sprinkle coarse salt to add some lovely contrast.
Originally featured at the Holy Taco Church. Recipe adapted from Wine and Glue.
Bready or Not: Five-Minute Spicy Mexican Fudge
Ingredients
- 3 cups milk chocolate chips about a bag and a half
- 14 ounce sweetened condensed milk can
- 1 tsp vanilla extract
- 1 tsp cinnamon Mexican cinnamon preferred
- 1/8 - 3/4 tsp cayenne pepper
- kosher salt or coarse sea salt
Instructions
- Line an 8 or 9-inch square pan with aluminum foil or parchment paper. Lightly grease it.
- Use a microwave or sauce pan to melt together the chocolate and sweetened condensed milk. If you're using the microwave, use short bursts of 20-30 seconds and stir well between each.
- Once the chocolate mix is smooth, pour in the vanilla extract, cinnamon, and cayenne pepper. (Note that 1/8 teaspoon provides a little flavor, not much heat, so add cayenne and taste to adjust to desired heat level.)
- Immediately pour the fudge into the prepared pan. Smooth out to edges and sprinkle salt all over the top. Let set in fridge at least four hours before cutting. Keeps in covered dish in fridge for upwards of a week.
- OM NOM NOM!
Sunday Quote summons Steinbeck again
Read More“I’ll get the book done if I just set one day’s work in front of the last day’s work. That’s the way it comes out. And that’s the only way it does.”
~John Steinbeck
The Impulse Buy Newsletter – And a Forthcoming Giveaway!
My fellow Harper Voyager Impulse author Liana Brooks runs a great newsletter called Impulse Buy. Every Tuesday, she highlights books that are on sale for under $5. This month, it features a giveaway of Chuck Wendig’s novel Invasive. Next month… I’ll be giving away a Kindle copy of the second book in my Clockwork Dagger duology, Clockwork Crown!
Sign up for Impulse Buy over here. Good luck!
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