Especially if You're Invisible: KidLit Confections Ghost Puff Cookies

Sometimes, no matter what you do, the world makes you feel invisible. And that's not fun!

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

This year, I joined Julie Hedlund's 12x12 Picture Book Challenge to immerse myself more in the world of picture books as I work on jumpstarting my author career. As part of this community, I've discovered so many fun picture books! This is one that really touched my heart. Because I, like Gilbert, know what it feels like to be invisible.

The Book:

GILBERT AND THE GHOST by Heather Pierce Stigall and Jess Mason

Description from the Publisher:

The ghost at 632 Savannah Street is real . . . right?

Gilbert often feels invisible, just like the ghost living at 632 Savannah Street. Despite his family's disbelief, Gilbert leaves gifts for the ghost: a friendship bracelet, a plate of cookies, even a drawing with a note. When each disappears one by one, Gilbert finds that believing and friendship are worth the effort.

​For kids who might often feel unseen, Gilbert and the Ghost is a ghostly tale of overcoming obstacles and finding friendship in mysterious places. Gothic, whimsical illustrations make this picture book perfect for spooky season, while its earnest themes make it worth a read all year round.

My Thoughts:

Gilbert knows how hard it is to make friends. Especially when you're invisible. Like the ghost at 632 Savannah Street. So he makes it his mission to become friends with the ghost, even when no one else believes that the ghost is real.

This book is beautifully illustrated, with a story that will resonate with anyone who has ever felt invisible. I know I have definitely felt that way far more often than I want to admit... and I often wished I had someone like Gilbert who could see me. And I love the way that, in reaching out to the ghost at 632 Savannah Street, Gilbert finds a way to be seen himself. I highly recommend this story!

The Recipe:

This recipe was inspired by a trio of ghosts that helped me through a very difficult time in my life. These cookies were a nod to the "phantoms" in the Netflix TV show Julie and the Phantoms (from 2020), and particularly the line Reggie says: "We're less than nobody. We have no bodies!" - Because the show hit at a time when I was feeling like less than nobody, but it helped me to realize that even when I was invisible, I could be a positive force in the world. The cookies are maple-flavored because I always associate warm, comforting flavors like maple with fall, and that's when I originally watched Julie and the Phantoms. It's also the season GILBERT AND THE GHOST is set in, so that makes these extra-perfect to pair with the book. (And yes, I know we're sort of past the fall season now, with snow falling and Christmas bells ringing, but it's not technically winter yet, so this still counts as a fall confection!)

It might feel difficult to reach out to others, especially if you're feeling invisible. But even an invisible somebody has the potential to make the world a bit sweeter. That's the message I see in this book, with Gilbert's selfless service toward a ghost he's never met, simply because he knows what it's like to have trouble making friends. Especially when you're invisible. So what better cookies to pair with this book than a delicious maple cookie that "has no body" like this one? The little "ghost" marshmallows melt away in the baking process, leaving a hollow cookie puff with a little something extra sweet inside. 

Fall Phantoms Cookies

2 c. maple syrup (reduced to 1 ½ c.)

2 c. butter

½ c. cornstarch

3 eggs

2 tsp. baking soda

1 tsp. salt

2 tsp. vanilla extract

5 c. gluten-free all-purpose flour

Mini marshmallows (aka “ghosts”)

Reduce the maple syrup: Pour 2 c. maple syrup into a 2-quart or larger glass measuring bowl. (You need the extra room—don’t be tempted to use a smaller bowl!) Heat on high in the microwave to reduce the liquid. The timing will vary based on your microwave. Start with 3 minutes, but don't take your eyes off it for a second! Stop & stir every time it starts to bubble up, so it won't boil over! Once the syrup starts boiling, you will have to stop it more and more frequently to stir down the bubbles, until it starts to thicken. (Once some of the liquid has boiled off, it will bubble up less.) -- Keep heating on high, 30 seconds at a time, until the syrup has reduced to 1 1/2 c. (You can also reduce the syrup by heating on the stove, stirring constantly so it won't burn or boil over, but that's more finicky and has more of a risk of burning the syrup.)

Stir in cold butter, until it's thoroughly combined. Chill in the refrigerator approximately 2 hours, until butter/syrup is slightly solidified, but not hard.

Transfer to large mixing bowl and beat in cornstarch, eggs, soda, and salt. Stir in flour. Then cover and chill overnight.

Scoop dough into 1/2-inch balls. Flatten each ball into a disc and place a mini marshmallow in the center. Fold the edges up around the marshmallow and pinch together to seal. Roll slightly in your hands to even out the dough, then place on a parchment-lined baking sheet.

 Bake at 375F for 8-9 minutes, until slightly browned on the bottom. Cool for a few minutes on the tray, then remove to a wire rack to cool completely..

Makes about 16 dozen bite-sized cookies.

*Most of my cookie recipes can be portioned and frozen for easy baking later, but these need to thaw completely before baking, and they might not puff up as expected if cooked from frozen dough (though they will still be delicious)!

This recipe pairs well with GILBERT AND THE GHOST by Heather Pierce Stigall and Jess Mason.

Printable PDF Recipes

Sorting Sweets: KidLit Confections Peanut Butter Chocolate Mousse Pie

Sometimes I read a book and know exactly which recipe from my existing archives will pair perfectly as a #KidLitConfections treat. Sometimes, I create recipes specifically for the books I want to share. And sometimes, like this week, I only find the right recipe after systematically sorting through all of the recipes I have in my stash, trying each one to see if it fits until I find the right pairing...

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

When I got the opportunity to read an advance copy of this book, I literally jumped at the chance! The artwork is adorable, the concept is cute, and anyone who knows me could tell you that I'm a huge fan of puns, so a book called CATerwaul about a group of precocious kittens caterwauling about Grandma's upcoming move was right up my alley!

The Book:

CATERWAUL by Ann Marie Stephens and Jenn Harney

Description from the Publisher:

Math-loving kittens help Grandma pack up her belongings for her move to the Catskill Mountains in this playful picture book that demonstrates the key math concept of sorting.

Nine chaotic kittens are tasked with helping Grandma sort and pack her belongings before the moving van arrives. But they don’t want to see her go, and besides, there’s so much fun stuff to look through! When the moving van pulls up, the kittens can’t help CATerwauling until Grandma helps them sort their feelings and realize that although she may be leaving her house, she’ll always be there for her family. . . . 

Author Ann Marie Stephens draws upon more than 30 years of teaching experience to ensure that readers absorb math while having fun in the adventure-filled A CATastrophe Tale series. Jenn Harney’s energetic illustrations hilariously capture the antics of these enthusiastic kittens.

Each book in the A CATastrophe Tale series includes helpful back matter, which shows readers that, just like the kittens, they use mathematical skills in their everyday lives. Additional titles in the series include CATastrophe!: A Story of Patterns, CATawampus!: A Story of Shapes, and sCATtered!: A Story of Estimation.

My Thoughts:

I always thought I wasn't very good at math. I would point to the amount of time it took me to work out an equation in math class, and the way my brain never wanted to process the answers the same way my teacher taught us to get there... And I would simply sigh and say "I'm just not good at this!" But put me in a kitchen with the task of adapting a recipe to feed a larger (or smaller) crowd than the original specified and with four different ingredient substitutions to accommodate food allergies or dietary preferences (or simply the fact that my budget wouldn't allow for the expensive specialty ingredients required...) and suddenly I could work complex equations in my head to get the recipe proportions just right. Eventually, I realized that I wasn't bad at math. I simply wasn't very good at focusing on the math that didn't feel relevant to my life! I love the way this book introduces an essential mathematical concept in a way that makes it easy and accessible, so young readers can see that yes, they are good at math, even if it's not the kind of math they usually think about!

Beyond the exploration of sorting, this story hits a familiar note that will resonate with almost all readers, at one point or another. The kittens are sad because Grandma is moving to a new house. But they like this house, with it's familiar walls and floors and memories. They don't want her to go! 

Change can be so difficult, at any age. It's easy to focus on the things you'll be leaving behind, and all the things you'll miss. But sorting through those sad feelings to find and focus on the things that will stay the same is so helpful! 

The Recipe:

I'm a huge fan of salty/sweet flavor combinations, and peanut butter is practically made to go with chocolate. So when I made the gluten-free version of my 3.1415926 Ultimate Pie a while ago and I had extra chocolate crusts to play with, I had to try a peanut butter chocolate cream pie, even if I didn't have a book to pair it with yet!

When I first started searching through my recipe files to find the perfect #KidLitConfections creation to pair with this adorable book, I initially thought I'd go with one of my cookie recipes. Perhaps one that has several different variations to the recipe, so I could play on the idea that the cookies could be sorted into subsets by variety... But I also wanted something that leaned heavily toward the category of "comfort food" to reflect the way the kittens find comfort in their sweet memories with Grandma. And the more I looked, the more I kept thinking about the old Reese's Peanut Butter Cups commercials where someone accidentally gets their chocolate into someone else's peanut butter and they discover that the two categories of flavor/texture go perfectly together... So I ultimately came back to this pie, with its layers that can be sorted into three separate flavors (vanilla for the whipped cream, dark chocolate for the chocolate mousse and the crust, and peanut butter for the second mousse) or into two textures (crispy, flaky crust and soft, fluffy cream).

Peanut Butter & Chocolate Mousse Pie

GF Chocolate Crust*:

1 c. butter, softened

1 (8 oz.) block cream cheese, softened

¼ c. heavy cream

¼ c. sugar

1 tsp. salt

3 c. gluten-free, all-purpose flour

¼ c. cocoa powder

 

Peanut Butter Mousse Layer:

1 c. heavy whipping cream

¼ c. powdered sugar

½ tsp. vanilla bean paste

½ tsp. salt

1/3 c. peanut butter

Chocolate Mousse Layer:

1 1/2 c. heavy whipping cream

2 Tbsp. powdered sugar

2-4 Tbsp. cocoa powder

½ tsp. salt

1 tsp. vanilla bean paste

 

Whipped Cream Layer:

1 c. heavy whipping cream

¼ c. powdered sugar

½ tsp. vanilla bean paste

½ tsp. salt

First, make the crust*: In a large mixing bowl, mix together butter, cream cheese, and heavy cream on low speed until smooth. Add sugar and salt. Mix thoroughly. Stir in flour and cocoa powder, until the dough is combined well enough to hold together in a soft ball. Divide the dough into four evenly sized pieces. Shape each piece into a disk that is approximately 1-inch thick, smoothing the edges. Wrap each disc with plastic wrap and refrigerate for 30 minutes to firm up the dough.

Prepare the crust: Place 1 disc of crust dough between 2 large sheets of waxed paper. (Save the other crusts for future desserts!) Roll into a thin circle, approximately 1 ¼” larger all around than your pie tin. Transfer dough to your pie tin and crimp the edges all around. Prick the bottom of the dough all around with a fork, then bake at 400 degrees Fahrenheit for 15 minutes. Set aside to cool.

Peanut Butter Mousse Layer: Whip the cream, powdered sugar, vanilla bean paste, and salt together in a large mixing bowl until stiff peaks form. In a glass measuring cup, melt peanut butter in the microwave, stirring after every 15 seconds or so until it’s pourable but not hot. Carefully drizzle it over the whipped cream. Fold in gently, just to incorporate. Spread evenly in cooled pie crust.

Chocolate Mousse Layer: In large mixing bowl, stir together all ingredients. Whip with wire whisk attachment on your mixer, until stiff peaks form. Gently spoon mousse over peanut butter mousse layer and spread evenly.

Whipped Cream Topping: In a large, clean mixing bowl, whip together heavy cream, vanilla and sugar until soft peaks form. Gently spread over chocolate mousse layer.

Chill 2-3 hours or overnight, until ready to serve.

Serves 8.

*This Gluten Free Chocolate Pie Crust recipe (adapted from Chef Alina’s Gluten-Free Foolproof Cream Cheese Pie Crust) makes 4 crusts, but you’ll only use 1 for this pie. The extra crusts can be refrigerated for up to four days. Or wrap well and freeze for up to three months. When ready to use your dough, remove from the freezer and let it thaw overnight in the fridge. Then, remove from the fridge and let it rest for 15 minutes or so at room temperature before you roll it out, so it’s not too stiff.

Note: Pie can be frozen (whole or by the slice) in an airtight container. Simply remove from the freezer to thaw in the refrigerator for a couple of hours before serving.

This recipe pairs well with CATERWAUL by Ann Marie Stephens and Jenn Harney

Printable PDF Recipes