BOOK ANNOUNCEMENT: Cheddar Luck Next Time, a cozy mystery!
I’m thrilled to announce the forthcoming release of my first cozy mystery, Cheddar Luck Next Time, published by Datura! It’ll be released in Spring 2025. The book features an autistic heroine with a special interest in cheese, a grumpy orange cat, and lots of murder and intrigue!
If you review books and/or host authors on your podcast or site, you can already request the book right from Datura! Do that here.
Bready or Not Original: Nutella-Swirled Blondies
These Nutella-Swirled Blondies are quick to make and delicious, making it a fantastic go-to recipe when you need to make a moderately-sized batch of goodies without a lot of fuss.
The amount of Nutella called for here is 12 ounces. You can use more than that, if you want, but don’t use less or it’ll be challenging to spread the layer to the edges.
Look for this base recipe used again in the coming months, too. I first experimented with this format using a fresh cranberry filling, but I won’t share that version until the timing is more seasonal. A Nutella filling has no such restrictions.
Bready or Not Original: Nutella-Swirled Blondies
Equipment
- 13×9 pan
- aluminum foil
- nonstick spray
- uneven spatula
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 1/4 cups white sugar
- 1 1/4 cups brown sugar packed
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 12 ounces Nutella or similar hazelnut spread
Instructions
- Preheat oven to 350-degrees. Line 13×9 pan with wide aluminum foil and apply nonstick spray or butter.
- In a small bowl, mix together the flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat together the butter, both sugars, and vanilla to create a smooth batter. Beat in eggs, one at a time, followed by the flour mixture. Dollop about 2/3 of the dough in the pan; dough will be sticky, making it tricky to even out without smearing away the nonstick coating.
- Spread Nutella on top and to the edges. Add dollops of remaining dough. Use a knife to swirl layers together.
- Bake until evenly golden brown and set in the middle, 28 to 32 minutes. Cool completely at room temperature or chill before cutting. Blondies keep for up to 3 days in a room temperature sealed container.
OM NOM NOM!
Bready or Not Original: Sparkling Chocolate Cookies
These Sparkling Chocolate Cookies are loaded with flavor and sweetness, and they are outright pretty. Look!
The chocolate flavor here is from cocoa in the dough along with a whole bag of chocolate chunks. I like Aldi’s dark chocolate chunks, but use whatever you can find.
It’s important to note that these cookies don’t keep well. They will go hard after a day. Therefore, bake them up and serve them promptly.
Bready or Not Original: Sparkling Chocolate Cookies
Equipment
- parchment paper
- cookie scoop
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder sifted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 cup unsalted butter (1 stick) room temperature
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 bag chopped dark chocolate
- 1/2 cup turbinado sugar for topping
Instructions
- Preheat oven at 325 degrees. Line a baking sheet with parchment paper.
- In a small bowl, sift together flour, cocoa, cinnamon, salt, and baking soda.
- In a mixing bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla. Gradually add the dry ingredients until just incorporated. Fold in the chocolate. Measure the turbinado sugar into a another small bowl.
- Use a cookie scoop or spoon to shape dough. Roll each round in turbinado sugar. Place spaced out on cookie sheet.
- Bake for 9 to 11 minutes, until set. Let rest on baking sheet for 5 minutes before transitioning to a cooling rack.
- Store in a sealed container. Cookies are best eaten within a day.
OM NOM NOM!
Bready or Not Original: Maple Syrup Pie
Do you feel a change in the seasons coming? Or simply want to manifest one? I had to create a psychological autumn and winter when I lived in Arizona, and maple flavor was a big part of that. If you’re in need of some cool weather vibes about now, too, maybe this Maple Syrup Pie will help!
The recipe is pretty straightforward. The most involved process is parbaking the crust, that is, baking the raw dough to form a golden shell that won’t become a soggy mess once it has a wet filling.
The filling itself comes together quickly in a blender. Mine puffed a LOT in the oven and then dropped down again once the pie cooled.
This is a great pie to make for a treat any time of year, but it would be especially nice for Thanksgiving or at a holiday celebration.
Bready or Not Original: Maple Syrup Pie
Equipment
- baking pan
- aluminum foil or parchment paper
- pie weights
- blender
Ingredients
- 1/4 cup all-purpose flour plus more for work surface
- raw pie dough for one crust or store-bought pie crust
- 1 1/4 cups dark maple syrup
- 1/2 cup unsalted butter (1 stick) melted
- 1/2 cup heavy cream room temperature
- 1/2 cup brown sugar packed
- 3 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- canned whipped topping or Cool Whip for top
Instructions
- Place oven racks at the middle and bottom positions. Preheat oven at 375 degrees.
- If working with unshaped pie dough, use some flour on a clean surface to roll out dough to 12 inches. Place it in a 9-inch pie plate and shape to fit, crimping the crust at the rim. Prick the bottom of the crust all over with a fork. Freeze crust for 20 minutes.
- Set out a baking sheet. Line with aluminum foil.
- Line the crust with foil or parchment paper. Fill interior with pie weights, pressing in to make sure there are no gaps along the sides.
- Set pie crust on baking sheet. Bake it on bottom rack for 20 minutes. Carefully use foil or parchment to lift out pie weights onto another baking sheet or a large bowl. Bake crust again until the edges are golden brown and the bottom is dry, 5 to 10 minutes.
- Set the crust to cool on a rack while continuing to make the filling.
- Reduce oven temperature to 350.
- In a blender, place the flour, maple syrup, butter, heavy cream, brown sugar, eggs, vanilla, and salt. Blend on high until the contents are smooth. Pour into pie crust.
- Bake on middle rack in oven for 40 to 50 minutes; the filling should be puffed with only a slight jiggle in the middle. Cool on a rack.
- Store at room temperature, covered with foil. Serve with a dollop of whipped cream or Cool Whip on top. Keeps for at least 4 days.
OM NOM NOM!
A THOUSAND RECIPES FOR REVENGE, published in Turkish!
I’m happy to announce that A Thousand Recipes for Revenge was released in Turkish this week by publisher Artemis Yayınları. The translated title is İntikam İçin Binlerce Tarif. This is my first novel translated into another language, and I’m thrilled! More information can be found in Turkish here.
Image from the publisher’s Instagram.
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