[REVIEW] [RECIPE] Veins

Upon meeting Lawrence C. Connelly, one instantly realizes that the life he breathes into his characters flows through him. Of course, I met him before I got a chance to read any of his pieces. Since he guest lectured for my writer's group, we got to hear him tell a story off the top of his head. I expected great things from this novel. My expectations were exceeded.

This novel carries us through time to see the connection between the characters, the past, the present, and even hints of the future. They cannot exist without each other and some cannot live because of each other. While the main characters basically stalk each other through coal country, something else stalks all of them. To find out what, you'll just have to read it. To find out why, you'll have to read the next couple of novels in the series. (I want to start reading the second one immediately, but I have a different book slated for this final week.)

Coconut Coal Mine Cookies

Honestly, I chose this name for these cookies so they would tie into the novel. I found this recipe this month and figured I should use it to my advantage. Of course, you know I altered the original recipe for my own devious reasons. When you get out of rehab for the nanaimo bars, you can go into rehab for these babies. (I may have a coconut problem.)

2 1/2 c semisweet chocolate chips
1/2 c packed brown sugar
1/4 c butter, softened
2 eggs, beaten
1 tsp vanilla extract
1/2 c flour
1/4 tsp baking powder
1 1/2 c coconut
Rolos, unwrapped

1. Preheat oven to 350 degrees
2. Microwave 2 cups semisweet chocolate chips for 3 to 5 minutes. Allow to cool slightly.
3. Add brown sugar, butter, eggs, and vanilla. Beat until smooth.
4. Add flour and baking powder to the chocolate mixture and stir until combined.
5. Add coconut and remaining 1/2 cup chocolate chips.
6. Scoop out half of dough into 1 tsp round balls.
7. Press Rolo into each cookie ball.
8. Scoop out rest of dough in 1 tsp round balls to cover the first balls and Rolos.
9. Bake for 12-15 minutes.
10. Allow to cool a little, so you don't burn your tongue.
11. As always, have fun in rehab.

[REVIEW] [RECIPE] Harry Potter and the Prisoner of Azkaban

Week three brings the third book in a series: Harry Potter and the Prisoner of Azkaban. I've seen most of the movies a few times, yet I somehow haven't read all of the books. (Clearly, I should work on time management.) I usually enjoy the book more than the movie because authors have a few more senses to work with than a director. While we see and hear what happens in the movie, we dig deeper with tastes, aromas, and feelings.

With carefully woven words, J. K. Rowling takes us through a delightful journey back to Hogwarts. We start with another peek into why living in a dormitory would appeal to him even if an ancient castle and magic wands weren't involved. Harry deepens his friendship with Ron and Hermione despite disagreements as they share fears from mundane grades to magical threats. New teachers challenge their minds and magical skill. Other friendships and enmities continue to grow and progress.

Much of the excitement stems from travels to places such as Hogsmeade, where Harry and his friends partake of a variety of treats. To my disappointment, none of the mentioned treats claimed to be cookies. I did a little research, decided most people thought a butter cookie was good enough, gave into my inner laziness and smushed together a few recipes to develop this concoction:

Butterbeer Cookie Sandwiches

These cookies are so decadent that you'll feel like you had to sneak out to Hogsmeade to get them and it was totally worth it.

Cookie Ingredients:
1 stick butter, softened
1/4 c shortening
2 eggs (I used extra large to make super soft cookies.)
1/2 tsp vanilla extract
1 box golden butter cake mix

Filling Ingredients:
4 tbsp butter, softened
1/4 c butterscotch ice cream topping
3-3 3/4 c powdered sugar
4-5 tbsp milk

1. Preheat oven to 350 degrees.
2. Cream together stick of butter and shortening until fluffy.
3. Add eggs, one at a time.
4. Add vanilla extract until combined.
5. Mix in cake mix until fully incorporated.
6. Scoop out cookies onto ungreased cookie sheet.  (I made 32 smaller cookies.)
7. Bake for 8-10 minutes until middles are set.
8. Allow to cool.
9. When cookies have had a chance to cool, beat remaining 4 tablespoons of butter until creamy.
10. Add ice cream topping and beat until uniform in color.
11. Add powdered sugar and milk, alternating until a fluffy frosting forms. My frosting ended up being a shade darker than the cookies.
12. Spread half of the cookies with filling and make sandwiches using the remaining cookies.
13. Place in fridge to let filling set and keep the cookies fresh.
14. Eat and enter the castle via a secret passage...if you dare.

[REVIEW] [RECIPE] Shadow's Son

I read Shadow's Son by Jon Sprunk for week two. This book has been hiding from me for a couple of years now, so I was pleased to uncover it when I went scouting for spooky books to read this month.

I actually met the author before I knew about the book. He visited the local Borders for a book signing and the leader of my writer's group encouraged us to come out and support a local author. I figured why not buy the book since I could get it autographed and brag to my friends that I knew him when...

Anyway, I bought the book and carefully placed it on my bookshelf to be read when I finished the book I was already reading. It was probably one of the "Wheel of Time" books, which means I had forgotten about my new acquisition when I reached the last page. When I remembered and went looking for it, it wasn't where I expected it to be. (Due to my lack of bookshelves, it somehow got squeezed between some books on French and other various languages.)

Now that you have a brief history of my disorganization, let's talk about the book. I shall try to avoid spoilers, but here goes:

The main character of this book, Caim, wraps himself in shadows of mystery to fulfill his job as an assassin. Other mysteries surround him that pull him in contradictory directions. He shifts between the shadows and the sunlight, I'll say to be cryptic and semi-poetic. True to my expectations, the book unveils worlds of intrigue. Despite being an outcast, low-born, and solitary, Caim proves to be central to many plots being woven by the people around him. Of course, his presence seems to bring lots of turmoil, which means lots of heart-racing action and plot twists to keep you reading...

The good news? The next two books in the series, Shadow's Lure and Shadow's Master, are already available (on Amazon), so you'll miss out on the annoying wait for answers if you buy all three of them at once. Or you can just start with the first one...

In the meantime, get in the mood to learn about the shadow's son by making something delicious:

Double Chocolate Shadow Cookies

(I found this recipe in a Better Homes and Gardens magazine. These cookies are very similar to Thin Mints but not as crunchy. If you don't like mint in your chocolate, you can leave out the peppermint extract. You can also do half a batch with and half without, but you'll probably want to do the plain batch first and then add half the peppermint  extract suggested by the recipe since peppermint has great strength. I'd also sprinkle some crushed up peppermint candies over the mint ones to help tell them apart.)

Cookie:
1 c butter, softened
1 c sugar
1/2 c unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
1 tsp vanilla
2 1/2 c flour

Shadow coating:
4 c semisweet chocolate chips (use 2 fresh, unopened bags)
1/4 c shortening
1/2 tsp peppermint extract

1. Beat butter until creamy.
2. Add sugar and blend together.
3. Add cocoa, baking powder, and salt. Mix until well-blended.
4. Add egg and stir until combined.
5. Add vanilla and mix.
6. Add flour slowly until combined. (I used my Kitchen Aid mixer, but if you are using a hand mixer, you may want to incorporate the last 1/2 cup by hand.)
7. Divide dough in half. Roll each half into a log and wrap in cling wrap or wax paper.
8. Let chill in refrigerator until firm enough to slice (at least an hour).
9. When ready to bake cookies, preheat oven to 375 degrees.
10. Unwrap chilled dough and slice into 1/4 inch disks. Place disks about an inch apart on ungreased cookie sheet.
11. Bake 6 to 8 minutes. Edges should be firm.
12. Allow to cool on wire rack.
13. Open the bags of chocolate and resist the urge to eat them. Pour into microwavable bowl. Add shortening.
14. Microwave for 30 seconds. Stir.
15. Repeat until chips are melted and smooth.
16. Add extract if desired and stir in completely.
17. Dip cookies into melted chocolate, gently scraping excess chocolate. You just want a thin coat.
18. Place coated cookies on a cookie sheet covered in wax paper. (Sprinkle peppermint candy pieces over the mint ones if desired.)
19. Place cookie sheets in fridge to allow coating to harden.
20. When coating has hardened, store in airtight container between layers of wax paper (if you and your lucky friends or family members don't devour them immediately).

[REVIEW] [RECIPE] Bones to Ashes

For the first book of the cookie bookie, I selected Bones to Ashes by Kathy Reichs. With "bones" in the title, I figured it passed the requirements for an October read. Luckily, a major theme of the book centered around a "ghost" from Temperance's past returning to reveal secrets.

Having read a few other books in this series, I was prepared for a completely different character than the one seen on Fox's Bones. If you choose to read the novels, treat them like an alternate universe. The literary Temperance possesses more warmth than our favorite television forensic anthropologist. Completely different characters surround her, particularly since she works in Quebec part of the year. This novel centers around numerous bodies that find their way to her attention. Though they are not all connected, some of the less-emphasized cases lead to information that solves the major case.

Since I majored in French (big shocking reveal), I also found amusement in reading through the lengthy bits of French she throws into her novels and then comparing them to the definitions and explanations that follow. She also shares information she came across during her research that sounds a little like history class but ultimately leads to a well-developed story. I don't want to say more since spoilers irritate me when I am about to embark on reading a mystery novel, so I shall move on to what's truly important:

Cookies!

As I started reading this novel, my mind reminded me of a delicious cookie bar I made once upon a time. These bars hail from Canada though not Quebec itself and they are quite addictive, so I figured I would go ahead and spoil myself. You should spoil yourself, too, but don't blame me when you end up in rehab.

NANAIMO BARS

Bottom Layer:
1/2 cup unsalted butter, room temperature
1/4 cup granulated white sugar
1/3 cup unsweetened cocoa powder
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup sweetened or unsweetened coconut (shredded or flaked)
1/2 cup walnuts or pecans

Middle Layer:
1/4 cup unsalted butter, room temperature
2 - 3 tablespoons milk or cream
2 tablespoons vanilla pudding powder
1/2 teaspoon vanilla extract
2 cups powdered sugar

Top Layer:
4 ounces semisweet chocolate
1 tablespoon unsalted butter

Bottom Layer
1. Grease 9X9 inch baking dish.
2. Process coconut and walnuts or pecans in food processor until they are coarsely chopped. Mix with graham cracker crumbs. (If you are starting with whole graham crackers, this is a convenient way to crush them, too, but you might want to measure as you crush so you don't end up with too much dry concoction.)
3. Melt butter over low heat. When melted, add sugar and cocoa powder. Mix until combined.
4. Slowly whisk in egg until the mixture begins to thicken, 1 to 2 minutes. It is important to give the egg time to cook since these are no bake cookie bars.
5. Add vanilla and stir.
6. Add graham cracker mixture and stir until combined.
7. Press into the bottom of pan.

Middle Layer
8. Beat butter until smooth and creamy.
9. Beat in milk, pudding powder, vanilla extract, and powdered sugar until combined.
10. If the mixture remains too thick to spread, add a little more milk.
11. Spread over the bottom layer.
12. Let chill for 30 minutes.

Top Layer
13. Heat chocolate and butter in microwave safe dish for 30 seconds. Stir. Heat another 30 seconds if necessary. (If you use chocolate chips, use an unopened bag. Chips from an opened bag can have moisture in them that makes them uncooperative.)
14. Spread over the middle layer.
15. Chill for about 10 minutes.
16. Cut into small delicious squares.
17. Eat.
18. Enjoy.
19. Share with friends so you'll have someone to party with in rehab.