Flower Fairies and Flights of Fancy: KidLit Confections Lavender Chamomile Sugar Cookies

I have a whole pile of books and recipes to share for #KidLitConfections (I started writing this one in the beginning of June!!), and the longer I go between posts, the more my brain tells me I have to have the most amazing, flawless, awe-inspiring posts ever to make up for my long absence. But that's silly. Y'all are here for delicious recipes, great books, and possibly a story or two from my life. I'm pretty sure you're not going to string me up by my toenails if I don't wow you with a long, eloquent blog post on top of it all!!

I'm trying something new (again--we'll see how long this one lasts!!) and giving myself a template for the KidLit Confections posts, so I can copy/paste the relevant information into a set format and hopefully not get overwhelmed and go silent again when the things I want to say are so much more than I have time to write and share. And as always, I reserve the right to change my mind tomorrow if this doesn't actually work for me the way I want it to, but as for now... Here goes!

The Book:

FAIRY DOOR DIARIES: ELIZA AND THE FLOWER FAIRIES by Megan McDonald and Lenny Wen

Description from the Publisher:

From the beloved author of the Judy Moody and Stink series comes the first in a sparkling series of chapter books about a girl whose love for magic and fairy folk takes her on enchanting adventures. Imagine a door.

A teeny-tiny fairy door.
Now imagine it is magic.
Open the door.

To some, the low door in Eliza’s bedroom might look like an ordinary entrance to a crawl space under the stairs. But to a believer like Eliza of the Elves, it’s the door to the Land of UnderStair, a secret hideout all her own. In that crawl space, festooned with twinkling lights, Eliza keeps her favorite book, her collections of precious items, her stuffed animals, and her new diary. And in that crawl space is another door, a teeny-tiny one that can transport Eliza to a world of tangerine sun and lemon-pudding sky, a place where flower fairies perch on every bloom and a new flower springs up whenever you pick one. But in a far corner of that world, Eliza tries to pick a strangely beautiful flower—“Nooooo!” cries her friend Poppy—and things soon go terribly awry. Can a brave, wilting Poppy rescue Eliza from beyond the hedgerow before the Demon Wind steals all the flower fairies’ scents, leaving the snapdragons with no snap?

In this launch of a new series, Megan McDonald brings her well-honed flair for wordplay to delicious villains like the witches Wolfsbane and Belladonna as she follows a child with a big imagination to a different fairy realm in each book. Lenny Wen’s delightful, richly colored artwork brings Eliza’s world to life with fanciful details sure to have readers creating their own cozy retreats—and visiting magical lands beyond the door.

My Thoughts:

Megan McDonald is a very well-known author with lots of books... and I realized as I sat down to write this post that I hadn't read any of her books prior to FAIRY DOOR DIARIES! Now I have a growing TBR pile, with so many more books to explore, because I'm certain I will enjoy many more of her books.

This is such a fun story, and I can't wait to dive further into this series! I have only listened to the audiobook version, so I can only imagine (based on the beautiful cover) that Lenny Wen's illustrations are probably fabulous throughout the entire book (and the full series!) ... But the narration by Stephanie Willing was so spot-on that I didn't really miss the artwork (although of course now I need to go get my hands on a physical copy of the book and take a look)!

The story gave me the same vibes as the early-2000s PBS kids show, Dragon Tales that my children were obsessed with when they were young. I am certain my almost-5-year-old granddaughter is going to love this story as much as her dad loved that show, and I can't wait to share it with her the next time I visit!

The Recipe:

I created this cookie recipe for Tegan Mecham, who served as a missionary here in the Baltimore area. She's truly one of the sweetest people I know, and when she asked me to create a cookie that reflected her personality, this was the result. A cookie that is both comforting and a bit unexpected and exciting.

I chose this floral-infused cookie recipe to pair with FAIRY DOOR DIARIES: ELIZA AND THE FLOWER FAIRIES for fairly obvious reasons. What better cookie to celebrate flower fairies than one that literally contains flowers in the dough? Also I recently learned that chamomile isn't just a tea for calming you down at bedtime. It's a flower related to a daisy, which is one of my favorite flowers! 

"Tea"gan Cookies

 Lavender Chamomile Sugar Cookies:

2 c. butter

2 c. sugar

6 eggs

4 teabags Bigelow Lavender Chamomile Tea

2 tsp. salt

3 tsp. tapioca starch

1 Tbsp. vanilla extract

7 c. gluten-free all-purpose flour

 

Lavender Fudge Topping:

3 c. sugar

¼ c. butter

1 c. powdered milk

1 c. + 2 Tbsp. water

¼ c. cocoa powder

1 (10 oz.) pkg mini marshmallows

2 (12 oz.) pkg semi-sweet chocolate chips

½ tsp. lavender extract

2 tsp. vanilla extract

In a large bowl, cream together butter and sugar. Cut open teabags and pour contents into butter mixture. Add eggs, salt, tapioca starch, vanilla, and ½ c. of the flour. Mix until combined, then turn speed up to high and beat until light and fluffy (at least 3-5 minutes). Then stir in remaining 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 ¼ 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. Spread cookies in a single layer on parchment paper to prepare for fudge topping.

To Make Fudge Topping: Put marshmallows and chocolate chips into a large metal or glass mixing bowl. (NOT plastic!) 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 extracts. Mix thoroughly.

Working quickly, while fudge is still warm, drop generous dallops 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, inspired by Tegan Mecham, pairs well with FAIRY DOOR DIARIES: ELIZA AND THE FLOWER FAIRIES by Megan McDonald and Lenny Wen.

Printable PDF Recipes

Mindful Moments: KidLit Confections Watermelon Lime Sugar Cookies

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

Sometimes, I get so busy that I can't actually finish anything on my daily to-do list. I jump from one urgent task to another, trying to fit it all in before the clock tells me it's time to go to bed ... and at the end of the day, I have a million half-finished or barely-started projects to add to tomorrow's already-full to-do list.

Sometimes, I'm waiting for an exciting or important event, and I can't do anything else because my whole brain is caught up in the waiting, waiting, waiting...

Sometimes, when the moment finally arrives, it whizzes by in such a flurry of excitement and laughter and joy that the whole thing is over and done before I've managed to fully stop and appreciate that it's here. 

I recently read a cute picture book that captures this stretchy nature of time perfectly. It's not only a joyful celebration of living in the moment, but the back matter has practical advice on how to be mindful in those moments. To slow down and savor TODAY. This is definitely a book I need on my home library shelves, and I definitely recommend it!

The book, TODAY by Gabi Snyder and Stephanie Graegin, follows a child through their countdown to vacation, the long drive to Grandpa's house, and the fun summer reunion with cousins, aunts, and uncles. One line mentioned eating watermelon, which is one of my favorite summertime activities, and I thought my Watermelon Lime Sugar Cookies would be a great #KidLitConfections recipe to pair with the book.
 

Description (from the publisher):

This welcoming and joyful picture book reminds us that every moment can hold many surprises and to look for the wonder in every day.

Today may seem long before leaving for a summer vacation or short during the time away. The moments that make up the day are filled with surprises, joy, fun, and memories. This book guides young readers to keep their eyes and ears open so the day doesn’t slip by.

My Thoughts:

"Today stretches long..." This book about the way time stretches and shrinks, and sometimes stands still, is a great way to talk to kids (& adults!!--I needed this just as much as my kiddos!!) about being patient (while waiting for something exciting to happen), being present (in those moments that seem to rush by way too fast), and holding onto those precious memories to relive them again and again after *today* has passed.
Beyond the main text, a story that celebrates a fun summer family vacation where the child gets to visit their grandpa and cousins, the back matter with tips on being mindful and calming anxiety as you appreciate the here-and-now is extremely informative and helpful!

Stephanie Graegin's illustrations are warm and inviting, evoking a perfect summer day and the joy of family reunions.

The Recipe:

Watermelon Lime Sugar Cookies

 

1 c. butter

1 ½ c. sugar

1 (3 oz.) box lime Jello

2 (.15 oz.) packets watermelon Kool-Aid

1 tsp. baking soda

1 tsp. salt

½ c. warm water

4 c. gluten-free all-purpose flour

Cream butter and sugar together.

Add Jello, Kool-Aid, baking soda, salt, and warm water. Mix on low speed until all ingredients are incorporated, then increase to high speed. Beat until light and fluffy (3-5 minutes).

Stir in flour, and mix until well-combined.

Drop by 1-inch cookie scoop onto parchment-lined cookie sheet, about 2 inches apart. Press balls with the bottom of a glass cup (or other flat, round surface) to flatten to about ½ inch thick.

Bake* 9-11 minutes at 375 degrees Fahrenheit, until bottoms are slightly browned.

Let cool about 5 minutes on tray before removing to a wire rack to cool completely.

Makes about 5 dozen cookies.

*Optional: Bake a few cookies & freeze the extra cookie dough. Roll dough balls and flatten as directed. Place cookies on parchment-lined baking sheet (no space necessary) and freeze for 2-4 hours. 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, initially requested by Elder Dahle (who served in the Maryland Baltimore LDS mission in 2023) pairs well with TODAY by Gabi Snyder and Stephanie Graegin.

Printable PDF Recipes

On Being Brave: KidLit Confections Brookies

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

I recently read a cute, little picture book, PEG GETS PLUCKY by Jo Renfro. This is such a cute story about a very relatable feeling. Peg wants to go on an adventure with her friends, but soon gets overwhelmed with doubt and discouragement. I know this feeling all too well (and I'm sure you do too)! It's so easy to get scared and overwhelmed by the adventures that once felt so exciting! But like Peg, we can stop and take stock of all that we have already accomplished, and then the adventures (challenges) become less scary than we originally thought.

The illustrations are bright and vibrant, making this an easy favorite to share with my favorite little reading partners. (My grandkids--especially my youngest, who hasn't started learning to read yet--love books that they can "read" for themselves through the pictures in between times when I can sit and read with them.)

Description

"It's foo far! I'm too tired! I'm too smaaaaaallll!"

Peg the chick is bold and ready for adventure. But when she sets off on a hike with the other barnyard animals, she is quickly overwhelmed. Adventures are hard! "I can't do it!" Peg declares. Or can she?

In this follow-up to Jo Renfro's story Peg Gets Crackin', Peg follows in the footsteps of every kid who has ever gone on a hike--or a walk around the block. With a hilarious storytelling voice and adorable illustrations, Peg Gets Plucky is perfect for any kid who's wondered if they have what it takes to keep going on an adventure.

When I was trying to come up with the perfect cookie to pair with this adorable, adventurous chick, I knew I needed something that pairs a comforting, bright, familiar flavor with something that might be a little dark (but not too scary)! I thought about these Brookies, which were originally created in response to a request from my friend, Lizzie Christensen. 

Two flavors (chocolate chip cookie and brownie) merged together to create something a little bit more adventurous than just your regular, run-of-the-mill dessert. They may look a little overwhelming to put together, and there are a lot of steps to this recipe, but just like Peg, you can do more than you might think you're capable of. Let's get plucky and dive right in!

 Brookies

Chocolate Chip Cookie Layer:

1 c. butter

¾ c. brown sugar

2 eggs

1 tsp. baking soda

½ tsp. salt

½ Tbsp. vanilla extract

2 tsp. tapioca starch

2 c. gluten-free all-purpose flour

6 oz. semi-sweet chocolate chips

 

Brownie Layer:

½ c. oil

¾ c. sugar

2 eggs

1 tsp. salt

1 tsp. baking powder

1 Tbsp. vanilla extract

¾ c. cocoa powder

½ c. gluten-free all-purpose flour

Make the chocolate chip cookie dough:

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

Stir in remaining flour, one cup at a time, just until combined. Then, mix in chocolate chips.

Chill for 15-20 minutes—not too long! While cookie dough chills, preheat the oven to 350 degrees Fahrenheit and then …

Make the brownie layer:

In a large bowl, whisk together everything but the cocoa powder and flour until light and foamy.

Whisk in cocoa powder until thoroughly combined, then add flour.

Scoop cookie dough with a 1-inch cookie scoop onto parchment-lined baking sheet, about 2 inches apart. Top each cookie with an equal-sized scoop of brownie batter.

Bake* at 350 degrees Fahrenheit for 12 minutes. Let cool on baking tray for about 5 minutes, then transfer to a wire rack to cool completely.

*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 15-16 minutes.

This recipe, inspired by Lizzie Christensen, pairs well with PEG GETS PLUCKY by Jo Renfro.

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.

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