I'm a sucker for time-travel stories and alternate timelines... and today's #KidLitConfections book is one of the best I've read in a long time! It's definitely on my "read it again soon" list!
It's not often that I have my stuff together well enough to post one of these on a book's release date, but I had the privilege to read an advance copy of the book a few months ago, and I immediately knew which recipe I wanted to pair it with. And when I was trying to decide last week which of the books on my backlog of #KidLitConfections possible pairings I wanted to write about next, I saw that this one was releasing today, so it jumped right to the front of the line!
The Book:
Description from the Publisher:
My Thoughts:
This book gave the same vibes as the TV show Loki, with the same struggle to fix the timeline against the wishes of a powerful organization intent on bending the timeline to suit its own purposes. But I definitely not dismiss it as simply “Loki, but with dragons.“
There’s a strong thread of familial love and obligation, and what it means to be a part of a family, both the small immediate family you’re born into and the larger extended family or community you exist in. How far would you go to save a sister no one even remembers? Is it worth putting your own existence in jeopardy?
It’s a very well-written story, with fresh twists on the time travel and “coworkers to something more” tropes that I love so much. Highly recommend to anyone who enjoys fantasy and alternate realities, with a touch of “soul mates” and destiny thrown in.
The Recipe:
Cheesecake Stroopwafel Cookies
Waffle Cookie Wafer:
3 eggs
¼ c. sugar
¼ c. canola oil
2 Tbsp. vanilla extract
¼ tsp. baking soda
½ tsp. cream of tartar
1 c. gluten-free all-purpose flour
Cheesecake Filling:
1 (8 oz.) pkg. cream cheese
1 egg
2 Tbsp. sugar
1 Tbsp. lemon juice
Caramel:
1 lb. brown sugar
1 c. corn syrup
1 stick (1/2 c.) butter
1 (15 oz) can sweetened condensed milk
Make Cookie Wafers:
Whisk
together eggs & sugar. Beat in oil, vanilla, soda, and cream of tartar.
Stir in flour, just until fully incorporated. Drop batter in 1-tsp. dallops
onto an electric waffle cone maker.* Bake 2-3 minutes. Remove to a wire rack to
cool completely. Set aside. (Makes approximately 60 wafers—enough for about 2 ½ dozen
cookies)
Make Cheesecake Filling:
Mix together
until creamy. Drop with 1-tsp. dallops about 1-2 inches apart onto
parchment-lined cookie sheet. Bake at 350 degrees Fahrenheit for 12 minutes. Cool
to room temperature, then chill in the fridge until ready to assemble. (Makes about 4 dozen cheesecake discs—extras
can be frozen)
Prepare Caramel:
In a heavy
pot over medium heat, melt together sugar and corn syrup, stirring constantly,
until it comes to a boil. Boil 1 minute. Remove from heat and stir in butter,
then milk. Return to medium heat and bring back to a boil. Boil 2 minutes,
stirring constantly. (Makes
enough for several batches.)
Assembling the Cookies:
Spoon a dollop of caramel onto one wafer. Place a cheesecake piece on top
of the warm caramel. Add a second wafer on top of that, pressing down just
slightly so that the caramel sticks all of the layers together. (If the
cheesecake piece covers all of the caramel, you may need to add a little bit of
caramel on top to stick the layers together – but don’t go overboard, or you’ll
end up with a sticky, too-sweet mess! Store in an airtight container in the
fridge or freezer.
This
recipe pairs well with I'LL
FIND YOU WHERE THE TIMELINE ENDS by Kylie
Lee Baker
Printable PDF Recipes
*If you don’t have a waffle cone maker, you can cook the wafers on a cast-iron griddle, pressing them flat with a hot cast-iron skillet with a greased bottom. (Please forgive the shaky footage below... I was trying to film with one hand while working with a hot cast-iron skillet as a makeshift press in the other hand. (My regular phone stand didn't work to record from this angle.)
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