Retellings, Connections, and Cookies: KidLit Confections Gluten-Free Berger Cookies

What was your favorite book/story when you were a child? 

I bet you immediately thought of at least one. Because books are magical. Especially for children, who are just learning to navigate this great big world! (Cookies are also magical, which is why I like to pair the books I love with delicious cookie--and other dessert--recipes. You can find a link to the whole list of #KidLitConfections recipes, including printable PDFs, at the bottom of this post.)

Books and stories are powerful because they help us to relate to the world in so many ways. When we relate to the characters on the page, we feel seen and validated. For those who might feel "othered" in the real world, finding themselves in the pages of a favorite book can make their world a little less lonely. And connecting with a character in a book can help us understand things about ourselves that we may not have realized. (It wasn't until I read WE CAN'T KEEP MEETING LIKE THIS by Rachel Lynn Solomon and fully seeing myself in the main character, as she explained the way my brain worked better than I ever have, that I realized I might have OCD. My primary care doctor agreed with my suspicions, and now I'm in the process of finding a psychologist so that I can get proper medication and treatment for something I used to be sure I didn't have!) 

And when we don't personally identify with the characters on the page, something even more magical happens: We're able to expand our worlds and connect with people, cultures, and traditions we might not otherwise have the opportunity to explore. The more we read diverse books, the better equipped we are to relate to those around us. Our worlds become larger and the people in it are brought closer. 

Books are magical. Our favorite stories never grow old. And the best thing about KidLit is that stories can be retold in so many ways! There's always a new "What if?" twist to explore, and there will never be a shortage of wonder in the world as long as there are children who imagine new possibilities. Some of my favorite fractured fairy tales and retellings include:

HELP WANTED, MUST LOVE BOOKS by Janet Sumner Johnson and Courtney Dawson

Shailey loves bedtime, especially reading with her dad. But her dad starts a new job, and it gets in the way of their bedtime routine. So Shailey takes action! She fires her dad, posts a Help Wanted sign, and starts interviews immediately. She is thrilled when her favorite characters from fairytales line up to apply. But Sleeping Beauty can't stay awake, the Gingerbread Man steals her book, and Snow White brings along her whole team. Shailey is running out of options. Is bedtime ruined forever?

IT'S NOT HANSEL AND GRETEL by Josh Funk and Edwardian Taylor

Hansel and Gretel will not listen to their storyteller. For one thing, who leaves a trail of bread crumbs lying around, when there are people starving? Not Hansel, that's for sure! And that sweet old lady who lives in a house made of cookies and candy? There's no way she's an evil witch! As for Gretel, well, she's about to set the record straight--after all, who says the story can't be called Gretel and Hansel? It's time for these wacky siblings to take their fairy tale into their own hands. So sit back and enjoy the gingerbread!

With laugh-out-loud dialogue and bold, playful art (including hidden search-and-find fairy-tale creatures), this Hansel and Gretel retelling will have kids giggling right up to the delicious ending!

SLEEPING UGLY by Jane Yolen and Diane Stanley

A clever twist on Sleeping Beauty for emergent readers.

Princess Miserella is very beautiful outside, but inside she's the meanest, wickedest princess around. Plain Jane, on the other hand, has a face to match her name but a sweet and loving nature that earns her three wishes from a fairy. Miserella's horrible manners make the fairy so angry that her magic throws them all into a deep sleep.

Will the handsome prince kiss the right girl?

And of course, THE PRINCESS AND THE FROGS, by Veronica Bartles and Sara Palacios

Once upon a time there was a princess named Cassandra who had everything she could ever wish for...except a pet frog to be her best friend.

So when the Royal Pet Handler finds her the perfect little green frog with bumpy brown spots, Cassandra couldn't be happier. Until she gives her friend a good-night kiss and--WHOOSH!--he turns into a prince!

But princes aren't pets. Cassandra wants a frog!

Soon her castle is overflowing with princes, and if Cassandra doesn't find a way to fix the situation, her overcrowded castle might burst at the seams--and she may never have a frog of her own.

There are far too many to mention, but I have more recommendations on my Fairy Tale Retellings list on bookshop.org -- and I'm always adding to the list!

If you've read this blog or connected with me on social media, it will come as no surprise that I think of cookies in much the same way as these lovely fractured fairy tales. There's always a new, magical twist on an old favorite recipe that we can explore. 

Last week, in the Tuesday night #KidLitChat on Bluesky, I shared the recipe for my take on the Baltimore favorite: Berger Cookies. I created and posted my version of the recipe a few years ago, before I was exclusively creating gluten-free cookie recipes. When someone in the #KidLitChat mentioned that they would need to look for a gluten-free version of the recipe, I realized I'd never updated this one. So here it is! The "Fractured Fairy Tale" version of Berger Cookies: now gluten-free for those who need it.

Re-imagined “Berger” Cookies

1 ½ c. butter

1 c. sugar

3 eggs

2 tsp. baking powder

1 tsp. salt

3 Tbsp. tapioca starch

1 ½ Tbsp. vanilla extract

5 c. gluten-free all-purpose flour

Fudge Topping:
3 c. sugar
1/4 c. butter*
1 c. dry milk
1 c. + 2 Tbsp. water
1/4 c. cocoa powder (optional)
2 (12 oz.) pkg semi-sweet chocolate chips
5 c. mini marshmallows
2 tsp. vanilla extract

In a large bowl, cream together butter and sugar. Add eggs, baking powder, salt, tapioca starch, and vanilla. Mix until combined, then turn speed up to high and beat until light and fluffy (at least 3-5 minutes). Then stir in flour, one cup at a time, just until combined.

Scoop into 1-inch balls. Place on parchment-lined baking sheet about 2 inches apart, and press with the bottom of a cup or glass jar lightly to flatten each cookie to approximately ½ inch thick. Chill* for 20 minutes to 1 hour.

Bake at 400 degrees Fahrenheit for 8 minutes. Transfer to a wire rack to cool completely.

Fudge Topping: Put marshmallows and chocolate chips into a large metal or glass mixing bowl. (NOT plastic—it will melt!) Make sure your mixer is plugged in, with the wire whisk attachment ready to go. Measure the vanilla extract into a small bowl, so it will be ready when needed.

In a large pan, stir together sugar, butter, powdered milk, cocoa powder and water over medium heat until it reaches a full rolling boil, stirring constantly. Continue to stir constantly, while allowing the mixture to boil for EXACTLY 5 minutes.

Remove from heat immediately. Pour over chocolate and marshmallows in mixing bowl. Immediately begin mixing with your electric mixer, until both chocolate chips and marshmallows have completely melted, and chocolate is smooth. Add vanilla and mix thoroughly.

Working quickly, while fudge is still warm, drop generous spoonfuls over the top of each cookie. Allow the cookies to cool completely, then store in an airtight container, with waxed paper between layers.

*Optional: Freeze 2-4 hours or overnight. Once frozen, transfer cookie dough to a large freezer bag and return to your freezer. You can bake straight from frozen at 350 degrees Fahrenheit for 12-14 minutes. Continue with fudge topping after baking.

This recipe pairs well with any fractured fairy tale or retelling.

Printable PDF Recipes

A Glitch in the System: KidLit Confections Broken Chip Desserts - part 1 & 2!

I don't usually read dystopian novels these days. (For reasons that are pretty obvious to anyone who knows me and reasons I don't feel like getting into for anyone else--feel free to read back over past blog posts if you need context.) But I recently read the Tracker Series by Jamie Krakover anyway. And I loved it! This gave me similar vibes to watching the movie The Net with my dad, back when I was in high school and most folks didn't yet have home internet connections. 

My kids laugh at that movie these days because all of the "cutting edge" (for the '90s) technology is so far in the past that it's hard for them to imagine a world where it was uncommon. But for those of us going through the advances as they were happening, it was far too easy to imagine a world where online connections might bring us the kind of convenience--and maybe even the dangers--Sandra Bullock experienced in the movie. Back in the '90s, when the internet was still barely accessed by the public, the movie was as much fantasy as thriller. (I mean, come on... could someone really use that new internet technology stuff to steal someone's identity?? How realistic could that be?) But my dad was a computer genius. He knew a lot more about the capabilities of our tech than most folks. He knew how powerful--even dangerous--it could be. So watching the movie with him added an extra element of "Yikes!" to my viewing experience. 

Reading the Tracker series put me right back into that feeling. I really identified with Kaya (whose dad was much like mine!) And because my dad was also the one who taught me to fearlessly experiment with flavors in my cooking (I still think about the chocolate-covered Triscuits we used to make at Christmastime...too bad there's not a gluten-free substitute for a cracker where the only real ingredient is whole wheat!!), I knew I had to come up with a unique KidLit Confections recipe for it! And so I bring you my Broken Chip series of desserts: part 1 and part 2 (because a book with a great sequel deserves a dessert with a great sequel, right?) I was originally planning to post the first recipe last week and the sequel today (to celebrate the release of AUTHORITY, the second book in the series), but life doesn't always go according to plan. So instead you get two for the price of one! (A link to the index of all #KidLitConfections recipes, including printable PDFs, is at the bottom of this post.)

Tracker220

When everyone has a brain-interfacing tracking chip, one glitch threatens the entire network. Kaya Weiss is that glitch.

Through thoughts and blinks, Kaya can access anyone or anything on the tracker network. But the authorities monitor everything—where Kaya goes, who she talks to, and what she searches. And without the ability to turn it off, Kaya and her family can’t observe a tech-free Shabbat. To fix the glitch, the authorities slice into her skull to reset her tracker, leaving Kaya to question more than the system’s invasion into her faith.

Kaya won’t be a lab rat again.

Evading the authorities requires some serious tech skills the rogue underground Ghosts can offer. But Kaya’s not sure she can trust them—even if their top tech wiz, Bailen, has interest in her running deeper than her bum tracker. Kaya must decide if gaining freedom is worth losing her tracker’s infinite knowledge—because to take down the tracker network, she must betray the only tech she’s ever known. 

And because this book centers around a glitching--or broken--tracker chip, I had to create a chip-centric cookie! This recipe features dark chocolate chips (because semi-sweet isn't quite intense enough to capture the right vibe here) and a coating of crushed potato chips for a surprising, salty crunch.

Broken Chip Cookies

2 c. butter

2 c. brown sugar

4 eggs

2 tsp. baking soda

1 tsp. salt

2 tsp. tapioca starch

1 Tbsp. vanilla extract

4 ½ c. gluten-free all-purpose flour

10 oz. dark chocolate chips

5-6 oz. potato chips, crushed

In a large bowl, cream together butter and sugar. Add eggs, baking soda, salt, tapioca starch, and vanilla. Mix until combined, then turn speed up to high and beat until light and fluffy (at least 3-5 minutes).

Mix in flour, one cup at a time, just until combined. Stir in dark chocolate chips.

Scoop into 1-inch balls. Roll each ball into potato chip crumbs, then place on parchment-lined baking sheet about 2 inches apart, and press lightly to flatten each cookie slightly.

Bake* at 375 degrees Fahrenheit for 9 minutes. Let cool about 5 minutes on tray before removing to a wire rack to cool completely.

Makes about 6 dozen cookies – but be sure to set aside approximately 2 ½ dozen to use in the sequel recipe: Broken Chip Cheesecakes!

*Optional: Bake a few cookies & freeze the extra cookie dough. Roll dough balls and flatten slightly. Place cookies on parchment-lined baking sheet (no space necessary) and freeze for 2-4 hours or overnight. Once frozen, transfer cookie dough to a large freezer bag and return to your freezer. You can bake straight from frozen at 350 degrees Fahrenheit for 12-14 minutes. Freshly-baked cookies anytime you want!

This recipe pairs well with the YA novel TRACKER220 by Jamie Krakover or its sequel AUTHORITY.

I was lucky enough to read an advance copy of the second book in the series (AUTHORITY) and I loved it maybe even more than I did the first book! 

Authority

Her glitch destroyed their system… or so she thought.

It’s been six months since Kaya, Bailen, and the Ghosts leveraged her glitch to destroy the tracker network. With it came the eradication of the authorities and an end to Rufus Scurry’s secret plans to mind control the world. While Kaya appreciates her recovered sense of privacy and newfound connection to Judaism, millions believe life is worse without trackers.

As the Ghosts deploy old technology to fill the void, people around Kaya begin acting strangely—doing things they don’t have control over. Some, like her ex-boyfriend Harlow, are losing time altogether.

When Kaya receives a threat from an unknown user on her deactivated tracker, she seeks to uncover who is behind it and how they are using the old network. But more people are falling victim to the mind control every day, sending Kaya scrambling to end the loophole before she loses everyone she loves to the technology she’s learned to live without. 

I've been waiting for months to talk about it with everyone, and now that time is finally here!! Because today (20 August 2024) is the release day!! I wanted to have this blog post ready to publish first thing this morning, but since I didn't get the first part posted last week, I spent all day trying to figure out how to tie the two posts together. 

And then I realized I was just overcomplicating things, as I often do. Simply, I loved this book. I was excited to play with the recipe I had created for TRACKER220 and develop it into a more advanced, slightly elevated recipe that still played with the same flavors as the first, with a little more depth and nuance. This one uses the finished Broken Chip Cookies as a crust for a chocolate chip cheesecake that features semi-sweet mini chips--because as they work through the issues and discover ways to work together to fight back against a corrupt system, things are maybe not quite so dark in this second book of the series.

Broken Chip Cheesecakes

1 lb. (2 8-oz. pkgs) cream cheese

3 eggs

¼ c. Greek yogurt

1 Tbsp. lemon juice

1 Tbsp. lime juice

½ Tbsp. vanilla extract

¼ c. sugar

½ c. powdered sugar

½ c. semi-sweet mini chocolate chips

30 Broken Chip Cookies

1 oz. potato chips, crushed

Set aside 2 Tbsp. from the chocolate chips to use later.

In a large bowl, beat cream cheese until soft. Add eggs, yogurt, lemon and lime juices, vanilla, and sugars. Mix until combined, then turn speed up to high and beat until smooth, creamy, and slightly fluffy (at least 5 minutes).

Fold in mini chocolate chips (NOT the 2 Tbsp. you reserved earlier!)

Place 1 cookie each into the bottoms of cupcake liners or silicone cookie molds. (If using silicone molds or cupcake liners, make sure to place them on a cookie sheet first—these are difficult to move once filled!) Divide cheesecake batter evenly.

Makes 30 mini cheesecakes.

Bake at 375 degrees Fahrenheit for 35-45 minutes. Let cool about 15 minutes before moving to the fridge to cool completely.

*These cheesecakes freeze nicely for future use. Once fully chilled, transfer to airtight containers or freezer bags and freeze for dessert emergencies or special treats when you need them. They last several months in the freezer (in theory—we always eat them up long before that happens!)

This recipe pairs well with the YA novel TRACKER220 by Jamie Krakover or its sequel AUTHORITY.

Printable PDF Recipes

A Sip of Summer: KidLitConfections Raspberry Lemonade Cookies

 

(The recipe, including a link to the index of printable PDF files, can be found at the bottom of this post.)

It's been uncomfortably hot here lately, with excessive heat warnings nearly every single day for the past week or so. So I guess we can safely say it's definitely summertime!

And for most of us, summertime has a definite flavor. The salty sea air at the beach, the smokiness of foods cooked on the backyard grill, and the sweet tang of lemonade. It's a time to let your hair down, relax, and make lasting memories. A time to flirt with endless possibilities, seek new adventures, and maybe even find a bit of romance.

The book I most recently devoured had all of the great summertime flavors and feelings, with a heavy dose of one of my favorite questions: "What if?"

Going Bicoastal
by Dahlia Adler

A queer Sliding Doors YA rom-com in which a girl must choose between summer in NYC with her dad (and the girl she's always wanted) or LA with her estranged mom (and the guy she never saw coming).

Natalya Fox has twenty-four hours to make the biggest choice of her life: stay home in NYC for the summer with her dad (and finally screw up the courage to talk to the girl she's been crushing on), or spend it with her basically estranged mom in LA, knowing this is the best chance she has to fix their relationship, if she even wants to. (Does she even want to?)

How's a girl supposed to choose???

She can't, and so both summers play out in alternating timelines - one in which Natalya explores the city, tries to repair things with her mom, works on figuring out her future, and goes for the girl she's always wanted. And one in which Natalya explores the city, tries to repair things with her mom, works on figuring out her future, and goes for the guy she never saw coming.

Natalya loves her fruit-flavored lemonades, so my Raspberry Lemonade Cookies are a perfect pairing for this fun rom-com, where you get to choose your own happily-ever-after! 

I love that Natalya's happy ending includes more than just a fun summer romance with the boy (or girl) of her dreams. Her relationships with her parents and her friends are just as important. Because life is so much more complex than just a simple summer fling. Relationships (romantic or otherwise) shape who we are long after the initial excitement of a new flirtation fades. 

That summer romance might be the beginning of a lasting love. Or it might just be the spark that helps you to learn something about yourself that you never knew--something that shapes your character long after the spark fades.

The friends we've known since childhood and those we've only just met each play significant roles in our lives as they share bits of themselves and encourage us to do the same. And whether they'll be with us for only one summer or for many years to come, each one is important in this moment.

And our relationships with family: parents, grandparents, siblings, and "found family," who can sometimes be even closer than those blood relations, build the very core of our identities with every interaction or missed connection. 

Life is complex. It's sometimes messy and complicated, but the rewards can be so sweet. Likewise, these cookies are a bit more complicated than my usual quick-and-easy #KidLitConfections recipes. You'll need to take the time to zest and juice a few lemons, and you may need to order freeze-dried raspberry powder (not a usual pantry staple for most folks), but the blast of flavor is worth it. So bake up a batch. Grab a copy of GOING BICOASTAL, and enjoy the flavors of summer!

Raspberry Lemonade Cookies

 

2 c. sugar

2 c. butter

2 tsp. baking soda

1 tsp. salt

3 lemons

6 Tbsp. dehydrated raspberry powder**

¼ c. tapioca starch

4 c. gluten-free all-purpose flour

Zest 3 lemons into a medium-sized glass bowl, then squeeze the juice of all three lemons into the bowl. Add tapioca starch and whisk together. Microwave 30 seconds. Remove and whisk again to smooth out mixture. Microwave another 30-45 seconds, whisking every 15 seconds, until you have a pudding-like consistency.

In a large bowl, cream together butter and sugar. Add baking powder, salt, lemon mixture, and raspberry powder. Mix until combined, then turn speed up to high and beat until light and fluffy (at least 3-5 minutes).

Stir in flour, one cup at a time, just to combine.

Scoop into 1-inch balls. Place on parchment-lined baking sheet about 2 inches apart, and press to flatten each cookie slightly.

Bake* at 375 degrees Fahrenheit for 9 minutes. Let cool about 5 minutes on tray before removing to a wire rack to cool completely.

Makes about 6 dozen cookies. 

*Optional: Bake a few cookies & freeze the extra cookie dough. Roll dough balls and flatten slightly. Place cookies on parchment-lined baking sheet (no space necessary) and freeze for 2-4 hours or overnight. Once frozen, transfer cookie dough to a large freezer bag and return to your freezer. You can bake straight from frozen at 350 degrees Fahrenheit for 12-14 minutes. Freshly-baked cookies anytime you want!

**I love the KOYAH Organic Whole-Berry Raspberry Powder, which you can find on Amazon (here) or direct from the KOYAH website (here), because the only ingredient is organic, freeze-dried raspberries. There are lots of brands available in a simple Google search, but I haven't tried any others, so I can't vouch for them. If you do try another one (that is only raspberries--no other ingredients) and love it, please leave a comment to let me know!

Note: This recipe is egg-free for those with allergies, but it does have dairy in the butter. If you need a vegan cookie, you may try your favorite butter substitute, but you may need to tweak the flour amounts to get the right consistency with your dough, depending on which oleo you choose.

Printable PDF Recipes

Family, Friends and Fireflies: KidLit Confections Morir Soñando Cookies

(The recipe, including a link to the index of printable PDF files, can be found at the bottom of this post.)

This blog post was originally shared on 24 June 2020-- I have updated it slightly to make this recipe an official part of my #KidLitConfections series!

In last week's #KidLitChat on bluesky.social.com, the conversation was all about staying organized and keeping current. As always, when the topic of organization comes up, I start feeling guilty about all of the ways I'm NOT organized in a neurotypical kind of way. They** say it takes 21 days to form a habit, but my neurospicy brain doesn't work that way. As soon as I form a "habit" (when I've been doing something regularly enough that it becomes a part of my routine that I don't have to think about), I forget that it's a thing and I have to start all over again. Even remembering to feed myself regularly isn't a given (as those of you who participate in #KidLitChat may have already noticed)! So I tend to get down on myself when I realize it's been a while since I posted. And I periodically consider deleting the blog part of my website to eliminate the stress of trying to remember to post regularly.

But I never do, because I love sharing bits of myself with you in this informal story form. Especially when I get to talk about KidLit, connections, and recipes.

Yes, I have an "about me" page on my website. But to really know about me, you have to know about my brain tumor. And the way I get unbelievably excited about little things. And my absolute love of books, with all the ways they help me make sense of my world. And the way I can make a surprisingly delicious cookie out of literally everything.* 

And the way my friends and family are my entire world.

So this post has a little bit of all of the things that make me love being here.

A book:

If you haven't yet read GHOST SQUAD by Claribel Ortega, you should really rectify this situation immediately. It's amazing!

Shortly before Halloween, Lucely and her best friend, Syd, cast a spell that accidentally awakens malicious spirits, wreaking havoc throughout St. Augustine. Together, they must join forces with Syd's witch grandmother, Babette, and her tubby tabby, Chunk, to fight the haunting head-on and reverse the curse to save the town and Lucely's firefly spirits before it's too late. 

This is a REALLY fun book with lots of laugh-out-loud moments, two best friends who are the absolute definition of "friendship goals," and an adorable cat that probably everyone who reads it wants to adopt in real life. But more than that, it's a book about family, both biological and the family we find along the way. And it's about those connections that last forever. Even beyond the grave. 

Lucely's fireflies felt so familiar to me in so many ways. I don't often get a chance to see and chat with my deceased ancestors, but I know they are there for me, lifting and helping me when I need their strength. Like when my Grandpa came to sit with me through my radiation treatments. And whether you believe in those beyond-the-grave connections or not, I think we can all agree that our families shape who we are and how we see the world. I'm so glad that I got to be a part of Lucely's world for a little while!

A connection (or two):

Claribel Ortega is one of the sweetest, fiercest human beings I have ever met. She is quite vocal in her support of her friends. She's not shy about standing up for what's right, even when I know it's really difficult for her to do sometimes. And she's really good at reminding me that I'm worthwhile. I count myself lucky that I got to know her before she was famous! (She reminds me a lot of Syd, Lucely's amazingly fierce, sweet, and funny best friend in GHOST SQUAD.)

Side note: Since I originally wrote this post nearly 4 years ago, Clairbel has written several other books, and you should go check out her entire collection!--The third book in her Witchlings series comes out in October of 2024!

I fell in love with the GHOST SQUAD story when she mentioned it just briefly way back when we first met all those years ago. (I'm not even sure if she had started writing it yet, or if she was just still playing with the idea.) So of course I had to get a copy as soon as it was available. I dove into the story full of expectations. Which character would I love the most? Would I fall in love with Chunk, as so many of the lucky folks who got to read advance copies did? Would I identify with Lucely? Or Syd? (For the record, Tia Milagros is my favorite!) I didn't expect my favorite part of the book to happen in the first chapter. But when Lucely sat down to a breakfast that included pitchers of fresh juice and morir soñando, I literally squealed with delight!

I didn't grow up with the amazingness that is morir soñando on my breakfast table. I didn't know what it was until a few years ago, when Hermana Ward, one of the missionaries for the Church of Jesus Christ of Latter Day Saints, who was in the Maryland Baltimore Mission back in 2016/17 (and another one of my favorite humans) gave me a cookie challenge: "There's an amazing Dominican drink called morir soñando that literally translates as 'to die dreaming.' Can you make that drink in cookie form?"

Well, first I had to get to know the drink. And oh my goodness! Yum!! If you haven't had this on your tastebuds, you absolutely need to fix that situation now. 

Go ahead. 

I'll wait. 

See what I mean? It's fantabulous, isn't it???

So I knew the cookies representing the drink had to be flippin' phenomenal, or they would never live up to the hype. (And if you would like to access the printable PDF with this recipe, here is your reminder that the link is at the bottom of this post, and the password you'll need to access the PDF from the #KidLitConfections Recipe Index page is: WeNeedDiverseBooks)

Most of the recipes I create are all about simplicity. For this one, I pulled out all the stops. It's a bit more complex, and definitely a special-occasion treat, but literally every single person who has ever tried these cookies has fallen in love with them. (One of my friends even asked if she could lick the plate when they were all eaten!) -- And all these years later, in 2024, these are still one of the best cookies I have ever made.

So... in honor of two of my favorite humans, and one of my favorite Middle Grade books, I present to you...

A recipe:

Morir Soñando Cookies

Orange Cookie 

1 c. butter

1 c. sugar

2 eggs

¾ c. thawed orange juice concentrate

2 tsp. baking soda

½ tsp. salt

1 tsp. orange extract (opt.)

¼ c. cornstarch

4 c. Bob’s Red Mill 1-to-1 GF flour

Cream butter and sugar together. 

Add eggs, orange juice, soda, salt, cornstarch, and orange extract, as desired. 

Beat until light and fluffy (approximately 5 minutes on high). 

Stir in flour, just until fully incorporated. 

Drop by teaspoon-sized scoops (I use a small cookie scoop to make sure they're all the same size, but you can just use a spoon, if you want) onto parchment-lined baking sheet. Bake 9-10 minutes at 350 degrees Fahrenheit.

Vanilla Buttercream

½ c. butter

½ tsp. vanilla

1 c. powdered sugar

Whip all ingredients together in a medium-sized mixing bowl, until light and fluffy. Frost cookies.

Orange Glaze

¾ c. thawed orange juice concentrate

¼ c. butter, cut into pieces

Boil orange juice concentrate down to ¼ c. syrup.

Beat in butter (I use a rubber spatula and beat it in by hand, but you can use a mixer if you like). 

Chill slightly. (15-20 minutes--just enough so that it won't melt the frosting) Then, drizzle over frosted cookies. 

Serve right away, or place back on the parchment-lined cookie sheet and freeze for later. (I actually love these right out of the freezer. They're soft enough that they can be eaten frozen, and one of my friends described them as a "Creamsicle on Crack.")

Printable PDF Recipes

**I still don't know who "they" are, but "they" also say it takes 8 weeks ... or 10 weeks ... or 66 days ... or a few months to form a habit ... there are lots of different time frames given as hard-and-fast-facts on this topic. Because everyone who claims to know all about the best way to form habits seems to be absolutely confident that their method and time frame is THE way to do it. None of them really seem to take the neurospicy brain chemistry into account.

*disclaimer: I haven't actually yet tried literally everything in my cookie-making adventures, because there are about a zillion ingredients in the world ... but I have managed to succeed so far in every challenge that I have been given. And I've been given a lot of challenges over the years!! So I'm gonna claim that "literally" and wear it with pride.

Book Club Treats: Jane Austen Edition

As you know, I almost exclusively read KidLit. But every once in a while, someone hands me a book written for grown-ups that I thoroughly enjoy. ONCE PERSUADED, TWICE SHY by Melodie Edwards is a modern retelling of Jane Austen's PERSUASION, and it's every bit as fun as the original (which will always hold a special place in my heart as my first Austen novel). It follows the original plot almost beat-for-beat, in the most fun ways, and I felt like I was revisiting an old friend. Now we've both grown up a bit, so the relationship is not exactly like it used to be, but all of the best parts are still there. This is my favorite kind of retelling!

From the publisher:

This modern reimagining of Persuasion is full of witty banter, romantic angst, and compelling characters as it captures the heart of the classic Jane Austen novel.

 When Anne Elliott broke up with Ben Wentworth, it seemed like the right thing to do . . . but now, eight years later, she’s not so sure.

In her scenic hometown of Niagara-on-the-Lake, Anne is comfortable focusing on her successful career: filling her late mother’s shoes as town councilor and executive director of her theater company. She certainly keeps busy as the all-around wrangler of eccentric locals, self-centered family members, elaborate festivals, and the occasional attacking goose. But the more she tries to convince herself that her life is fine as is, the more it all feels like a show—and not nearly as good as the ones put on by her theater company. She’s the always responsible Anne, always taken for granted and cleaning up after other people, and the memories of happier times with Ben Wentworth still haunt her.

So when the nearby Kellynch Winery is bought by Ben’s aunt and uncle, Anne’s world is set ablaze as her old flame crashes back into her life—and it’s clear he hasn’t forgiven her for breaking his heart. A joint project between the winery and Anne’s theater forces both Ben and Anne to confront their complicated history, and as they spend more time together, Anne can’t help but wonder if there might be hope for their future after all.

 

I read this book in one sitting, and immediately thought of a cookie to go with it! It's not exactly a #KidLitConfections recipe, because this isn't KidLit... but grown-ups need treats for their book clubs too, right? So how about #BookClubTreats for this (and any possible future grown-up books I may want to share)? 

Anne Elliott doesn't drink (something we have in common), but she does have one exception: on occasion when it's cold outside, she likes a hot, buttered rum. (This is not something we have in common, as I've never tried real rum. Or any alcohol.) However, I do love the taste of buttered rum candies, and I sometimes (often) sneak rum flavoring into some of my desserts. I think Anne would love my Buttered Rum Snowball Cookies!

Buttered Rum Snowball Cookies

2 c. butter

1 ½ c. powdered sugar, divided

1 tsp. salt

2 Tbsp. rum flavoring

5 c. gluten-free all-purpose flour blend (I like Bob's Red Mill 1 to 1)

Cream butter and 3/4 c. powdered sugar together. Add salt and flavoring. Beat until light and fluffy. 

Stir in flour, just until mixed. 

Chill 20 minutes to an hour (not too long, or the cookie dough will be difficult to scoop). 

Scoop dough into 1/2-inch balls, place on a parchment-lined baking sheet, then chill again 2-4 hours in the fridge or at least 30 minutes in the freezer. (Don't skip this step, or your cookies will be flat!) 

Bake at 350 degrees Fahrenheit for 8-10 minutes, until bottoms are just lightly golden brown. 

Cool slightly, then transfer to a large ziploc bag with remaining powdered sugar. Seal, and shake gently to coat.

p.s. I had the privilege of reading this book in advance, and I had this blog post planned months in advance of its February 27th release ... and then I forgot to schedule it to actually post on the release date! Oops! I'm late to the party, but hopefully the cookies will be bribe enough to forgive my lapse?

Easy as Pie: KidLit Confections Chocolate Walnut Pie

(The recipes, including a link to the index of printable PDF files, can be found at the bottom of this post.)

Why do we say something is "easy as pie" when most bakers would argue that pies are definitely not one of the easiest things to make? Some people spend their whole lives trying to perfect their pie crust recipes, arguably the most difficult part of making a pie. Cutting the fat into the flour to just the right consistency. Adding the water and mixing just enough to bind it without making it tough... pie crust is in some ways the epitome of baking science, and most bakers will tell you that pie is one of the most difficult things you can make.

I was lucky. My mom taught me a pie crust recipe when I was just learning how to bake that had so many shortcuts and tricks...one that, if you followed the steps correctly, resulted in the most flaky and beautiful pie crust--one that got gobbled up by everyone who tasted my mom's apple pie.* I grew up thinking that "easy as pie" made sense, because as far as I knew, pie was probably the easiest dessert you could make! I had no idea how privileged I was. It wasn't until I grew up and took some cooking classes (and watched a LOT of the Food Network) that I realized the "right" way to make a pie crust was both much more difficult and (if I'm being honest) often less delicious than the "cheater" pie crust I was used to. 

Still, once I learned how to do things the "right" way, I couldn't help feeling like an imposter. Here, I was doing something that I thought was easy, and I got the results I wanted...but I did it "wrong." How could I honestly call myself a good baker, if I didn't even know how to do things right? (Turns out, most of the things I'm best at baking or cooking, I do "wrong." I would totally be kicked off of Master Chef in the first round, because I don't know any of those proper techniques--but I would possibly rock a show like Cutthroat Kitchen, where they take away the tools/ingredients for doing things properly and make you figure out how to make a dish without them...)

And it will surprise no one at this point that this contemplation of my favorite easy/not easy dessert reminds me of books and writing and the things we tell ourselves when we're trying to figure out how to live our best lives. 

A couple of weeks ago, in #KidLitChat, a group of us were discussing favorite writing craft books and systems for moving forward on a work in progress. I admitted that I don't really read books about how to write. I've tried. So many times. Because it's the first question people always ask when you get a group of writers together: "What are your favorite books on the craft of writing?" That's when I always pull myself off to the fringes of the crowd and hope that no one notices that I'm not saying anything. Because as soon as I start reading a craft book, my stubborn "you can't tell me what to do!" personality digs in its heels, and I don't want to write at all. Suddenly, this thing that brings me joy and passion like no other feels like homework. And I don't want to do it. 

BUT a library full of books is a master class in immersive, hands-on story creation. If you give me a stack of picture books, I will absolutely devour them over and over again, analyzing every word and phrase--what is said, what isn't, and why?--poring over the pictures and watching how the text and illustrations play off of each other... Or give me a stack of middle grade novels, and I'll analyze the character interactions and plot pacing. I'll dive so deep into the story that it's sometimes nearly impossible to extract myself again when I reach the end. And then I'll go back and study the ways that this author made that unloveable main character feel so very relatable. Or or that author painted a setting so real I could smell the cookies baking in the oven...

It's not that I'm not learning the craft. I'm not writing "cheater" stories any more than my pie crust (or chocolate mousse, or cookies, or ... pretty much everything I cook) is "wrong." It's just a different way of doing things. Because we all have different ways of doing things. And just because someone (or even a LOT of someones) does it another way ... that doesn't mean your way is the wrong way. My neurodivergent brain needs to try things out and see how they work. My best friend's neurotypical brain loves to have a set system to use as her scaffolding. Neither approach (to writing, or to life) is bad. 

And honestly, aren't we glad that there are so many different ways to make a pie?

On that note, some of my favorite recent reads mention pies and cooking--and being courageous. (Bonus: each of these books includes one or more recipes!!)

 And if you would like to access the printable PDF with this recipe, here is your reminder that the link is at the bottom of this post, and the password you'll need to access the PDF from the #KidLitConfections Recipe Index page is: WeNeedDiverseBooks

Fatima Tate Takes the Cake
by Khadijah VanBrakle

Fatima Tate wants to be a baker AND enjoy some innocent flirting with her hot friend Raheem--but her strict Muslim parents would never approve of either...

Seventeen-year-old Fatima Tate, aspiring baker (100% against her conservative parents' wishes), leads a pretty normal life in Albuquerque: long drives with BFF Zaynab, weekly services at the mosque, big family parties, soup kitchen volunteering (the best way to perfect her flaky dough recipe!), stressing about college...

But everything changes when she meets a charming university student named Raheem. Knowing the 'rents would FREAK, Fatima keeps their burgeoning relationship a secret... and then, one day, her parents and his parents decide to arrange their marriage. Amazing! True serendipity! 

Except it's not amazing. As soon as the ring is on Fatima's finger, Raheem's charm transforms into control and manipulation. Fatima knows she has to call the whole thing off, but Raheem doesn't like to lose. He threatens to reveal their premarital sexual history and destroy her and her family's reputation in their tight-knit Muslim community.

Fatima must find the inner strength to blaze her own trail by owning her body, her choices, and her future. Combining the frank authenticity of Elizabeth Acevedo and the complex social dynamics of Ibi Zoboi, FATIMA TATE TAKES THE CAKE is a powerful coming-of-age story that gives a much-needed voice to young Black Muslim women.

Pie in the Sky
by Remy Lai

A poignant, laugh-out-loud illustrated middle-grade novel about an eleven-year-old boy's immigration experience, his annoying little brother, and their cake-baking hijinks! Perfect for fans of Raina Telgemeier and Gene Luen Yang!

When Jingwen moves to a new country, he feels like he's landed on Mars. School is torture, making friends is impossible since he doesn't speak English, and he's often stuck looking after his (extremely irritating) little brother, Yanghao.

To distract himself from the loneliness, Jingwen daydreams about making all the cakes on the menu of Pie in the Sky, the bakery his father had planned to open before he unexpectedly passed away. The only problem is his mother has laid down one major rule: the brothers are not to use the oven while she's at work. As Jingwen and Yanghao bake elaborate cakes, they'll have to cook up elaborate excuses to keep the cake making a secret from Mama.

In her hilarious, moving middle-grade debut, Remy Lai delivers a scrumptious combination of vibrant graphic art and pitch-perfect writing that will appeal to fans of Shannon Hale and LeUyen Pham's Real Friends, Kelly Yang's Front Desk, and Jerry Craft's New Kid.

A Junior Library Guild selection!

Porcupine's Pie
by Laura Renauld and Jennie Poh

Already a Thanksgiving classic, Porcupine's Pie is a heartwarming story about embracing thankfulness and generosity when things don't go as planned.

Porcupine can't wait to share Fall Feast with her woodland friends, so when everyone she greets is unable to bake their specialty due to a missing ingredient, Porcupine generously offers staples from her pantry. When Porcupine discovers that she, too, is missing a key ingredient, the friends all work together to create a new Fall Feast tradition. Porcupine's Pie will inspire children ages 4-8 to act generously. A recipe for "friendship pie" can be found at the end of the book.

Chocolate Walnut Pie

 

1 unbaked pie crust

1 c. dark corn syrup

1 c. sugar

2 Tbsp. butter, softened (NOT melted)

3 eggs

2 tsp. vanilla extract

2 c. chopped walnuts

semi-sweet chocolate chips

Preheat your oven to 425 degrees Fahrenheit.

Roll out pie crust and place into a 9-inch pie pan. Flute the edges. Sprinkle a layer of chocolate chips into the crust, just enough to cover the bottom. (It doesn’t have to completely fill the crust, and it should be no more than a single layer of chocolate chips—too many will make it difficult to cut the cooled pie!) Set aside.

In a large mixing bowl, combine corn syrup, sugar, softened butter, eggs, and vanilla extract.

Stir in chopped walnuts to completely coat all pieces. Pour carefully over the top of the chocolate chips in the prepared pie crust. Place on a baking sheet (to catch any filling that might bubble over during the baking process), and carefully transfer to the preheated oven.

Bake at 425 degrees Fahrenheit for 10 minutes. Then (without opening the oven), reduce heat to 350 degrees Fahrenheit and bake for an additional 45 to 55 minutes, until a knife inserted ¾ of the way between the edge and center of the pie comes out clean.

Serve with whipped cream or your favorite vanilla-based ice cream. (I like pralines and cream for that extra dose of nutty goodness with my pie!) 

Printable PDF Recipes