KidLit Confections: Cilantro Lime Cookies vs. Dark Chocolate Raspberry Cookies (aka: We Need Diverse Books)

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

Ah, January. That time when we collectively resolve to change everything about ourselves in order to fit the mold we think everyone else wants us to cram ourselves into. Isn't it magical?  wonderful??  absolutely terrifying?

Ugh!! Stop. This isn't a post about my New Year's Resolutions. Because I don't believe goals should wait until January 1st to begin. We can set new goals and look forward to achieving new milestones every single day. Give yourself a year to work on them, if you want, but who says that year has to start on January 1st? (The US government starts their fiscal year in October. Who says you can't start your goal-setting year in May? Or February? Or September?)    Goals are better than Resolutions. Goals give us something to work toward. Resolutions are all about the things we're trying to get away from. And I'd rather embrace the good and build on my strengths than focus on the negative, which has never worked for me anyway.  I said so, and this is my blog, so I get to make the rules!

I've been thinking about this post for weeks. Trying to come up with the perfect words to share my new project. But trying to find the perfect words has kept me from moving forward, so I'm just jumping in!!

Presenting: #KidLitConfections

New (and sometimes previously-shared, but often recently-revised) recipes for delicious cookies, pies, and other desserts (as well as some savory treats, if I feel like it!!) paired with the book(s) I'm reading these days and why I love them. Featuring super-cute artwork by my artist husband, Philip Bartles

For this inaugural #KidLitConfections post, I wanted to find the perfect books to highlight to really kick this off right. But the more I thought about the books I've read recently...and the books I've read not-so-recently...and the books that touched my soul so deeply that they helped to shape me into the person I am today... I realized that there really isn't a "perfect" book (or even a group of books) to kick things off with. (But I do have a growing list of book recommendations on my bookshop.org lists, if you're looking for something fabulous to read!)

Because the most wonderful thing about dessert is that there are so many different kinds (even if you narrow it down to just one category of desserts--like my favorite, cookies). You can find examples to fit almost every flavor preference...and if it doesn't exist yet, the perfect recipe can be created! Chances are, everyone you know has a favorite dessert. And chances are also pretty high that many of the people you know have a different favorite than you. But when we share our favorite treats with each other, we not only grow closer in those shared experiences, but we get a little taste (quite literally) of what makes the other person who they are.

That's also the most wonderful thing about books. There are stories about so many different experiences. Tales from every culture and point of view. And when we share those perspectives with each other through our books and stories, we get a little taste (metaphorically speaking) of what makes "them" special. (Because as much as we want to pretend we can ignore an "us vs. them" mindset, those who are honest with ourselves will admit that we cannot help but see those who are unfamiliar as "them" or "other.") And if the books that contain these "other" stories aren't published yet (perhaps YOUR experience is one that is missing from the big picture!), there is always room on the bookshelf for more. Sadly, the world sometimes fights against the need for these books, but make no mistake: we need all of the stories. Because all voices matter. All experiences matter. All people matter. Even you. Even me. Even "them."

We need these diverse books, just as much as we need diversity in our dessert menu. Not just because you would personally miss them if the world didn't have your favorite chocolate chip cookies. Or gingerbread. Or flan. Not just because people (especially children!) need to be able to see themselves represented in the books they find on the library shelves. This variety is also important because desserts are a fun way to explore new flavors, and because books are an essential way to discover new outlooks. You might miss out on a new favorite treat if you never get to experience the sweet nuttiness of baklava or the syrupy, creamy decadence of gulab jamun. And you might miss a connection with that neighbor who seems a little different or fail to appreciate the beauty of your best friend's cultural celebrations if you never have a chance to explore the world through their perspectives. 

You might, like me, discover something new about yourself. I was in my 40s before I discovered, though reading things written by autistic authors (and then going through testing and consultation with first a therapist and then a psychiatrist for confirmation--although I absolutely believe self-diagnosis is perfectly valid for neurodivergence) that I am autistic too. And as soon as I discovered that I was autistic, so many things in my life just clicked into place. Suddenly, the world made sense in a way it never had. But I would never have even looked if I didn't have the opportunity to explore the world through a voice I thought would be completely separate and "other" from my own.

You might, like so many others, discover that the "other" voices you're experiencing in the stories you read truly are different and unique from your own perspective. (Not every story is yours, and that's okay!) But in stepping into that POV for a moment, until you hit "The End" and close the book, you may discover that the "other" you dreaded, or even detested, is not so different from you after all. You may discover common ground that allows you to form deep and lasting friendships. And they might be able to understand you better as well.

Not every story is for every person. You may pick up a book and discover by the end of chapter one that it simply isn't for you. That's okay. Put it back on the shelf for the person who needs it. But it's important to keep sampling new and different things from time to time. And to make space on the shelf for those stories that haven't yet been told (or that aren't told enough)! Because ultimately, our stories are the only things we have that can truly bring us together.

With that in mind, today I'm sharing two different cookie recipes. Both were recipe requests from the same person.** If you would like a printable PDF version of these recipes, there is a link to an index for all #KidLitConfections recipes at the bottom of this page. The current password for printing is WeNeedDiverseBooks

The first recipe, Cilantro & Lime Cookies, was very difficult for me to create because I'm one of those people for whom cilantro tastes like soap. So I couldn't (and frankly didn't want to) taste test these. But with a bit of trial-and-error, and a LOT of willing taste-test volunteers who love cilantro, I was able to create a recipe that was universally declared a winner by every cilantro-loving taste-tester in my sample group. I can't attest to the deliciousness of these cookies. They simply aren't designed for me.

The second recipe, Dark Chocolate Raspberry Cookies, quickly became one of my favorite cookies ever. It tastes like luxury and decadence, with a hint of nostalgia. (My dad used to get chocolate raspberry sticks for Christmas every year, and he would always share them with me while we sat and talked about the Very Important things going on in my life.) For me, this is the perfect combination for the ultimate dessert. But for my youngest daughter, they are disgusting. She hates the flavors of chocolate and fruit combined. These cookies are simply not designed for her.

You might love one and hate the other. You might think one is meh and love the other. You might love or hate both varieties. But wouldn't it be sad if we only had desserts that fit my criteria for the best treats? Or if my daughter's taste preferences ruled it all? One of us (and likely many of you) would always feel left out. We need diverse desserts. We need diverse books. We need each other.

Cilantro & Lime Cookies

You will need:

1 bunch cilantro (about 2 oz)

½ c. olive oil

3 eggs

¼ c. lime juice

½ c. butter

2 c. sugar

8 packets true lime crystalized lime

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 Tbsp. cornstarch

2-2 ¼ c. fine cornmeal

2-2 ½ c. gluten-free all-purpose flour (Bob’s Redmill 1-to-1 is my favorite)

Gold sugar sprinkles

Instructions:

Remove and discard cilantro stems. Wash leaves and pat dry on a folded, clean cotton towel.

In a blender, blend together cilantro leaves, olive oil, and eggs on high speed for about 45 seconds to a minute, until smooth. Add lime juice and True Lime crystalized lime powder. Blend for 30-45 seconds. Set aside.

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

Stir in 2 c. each of cornmeal and flour. If mixture is too sticky, gradually stir in up to ¼ c. extra cornmeal and ½ c. additional flour.

Roll into 1-inch balls. Dip into gold sugar sprinkles and flatten each slightly. Place on parchment-lined baking sheet about 2 inches apart and bake* at 350 degrees Fahrenheit for 10-12 minutes. Makes about 6 dozen cookies.

Dark Chocolate & Raspberry Cookies

 1 ½ c. butter

1 ½ c. sugar

4 eggs

4 Tbsp. tapioca starch

2 tsp. baking powder

1 tsp. salt

1 c. freeze-dried raspberry powder

1 c. cocoa powder

3 ½ c. gluten-free all-purpose flour (Bob’s Redmill 1-to-1 is my favorite)

6 oz. mini chocolate chips

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

Stir in raspberry powder and cocoa powder. Mix until thoroughly combined.

Mix in 3 c. flour. If mixture is too sticky, gradually stir in up to ½ c. additional flour.

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

Bake at 350 degrees Fahrenheit for 8-10 minutes. Let cool about 5 minutes on tray before removing to a wire rack to cool completely.

Makes about 6 dozen cookies.

*If desired, you can freeze the extra cookie dough. Roll dough balls, dip in sprinkles, and flatten slightly. 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! 

**I have a "cookie challenge" for missionaries from The Church of Jesus Christ of Latter Day Saints.  If they write to me--a hand-written letter sent to me in the mail--and tell me about a small daily miracle--something beautiful and uplifting that they have seen or experienced, they can request any kind of cookie they'd like, and I will create the recipe if it doesn't already exist (or simply make the cookies if it's an already established variety--I've had a few requests for plain chocolate chip) and send back a letter of my own with a sampling of their requested cookies. (I started with friends, family, and missionaries who have served in the areas where I've lived, and I allow them to share my address with their friends and family as well, so now I even get letters from missionaries I've never met, some of which are connected to me by three or four degrees of separation! I also have extended this same challenge a few times to a few other friends--mostly other KidLit writers and illustrators I've met through conferences and other events.) I think it would be fun to open up the challenge with a wider scope and see where and what kind of letters I could receive...but I haven't been able to figure out how to do so without sharing my address with the whole world or investing in a PO box (which is currently outside my budget)...

Printable PDF Recipes

Book Review: CUPCAKE COUSINS by Kate Hannigan

CUPCAKE COUSINS by fellow OneFour KidLit author, Kate Hannigan, is an adorably fun middle grade novel, perfect for summer reading.

Amazon | Barnes & Noble | Books a Million | Goodreads | Kobo

Every summer, nine-year-old cousins Willow and Delia look forward to their vacation at Lake Michigan with their families: a whole week of catching fireflies, picking peaches in the orchards and boogie boarding in the lake together. But the best part is that they always get to take over the kitchen to cook up mouthwatering treats for everyone.

This year, the family vacation will be extra special, because Aunt Rosie is getting married, and everyone will be a part of the big day. Unfortunately, she wants Willow and Delia to wear ugly, pink dresses and be flower girls for the ceremony. And they're much too old for that. But if they can show everyone how amazing their cooking skills are, they're sure to convince Aunt Rosie to put them in charge of the wedding reception refreshments instead, right?

Willow and Delia are best friends who are nothing alike but perfectly matched. Willow is a big dreamer, great at coming up with fabulous and adventurous ideas. Delia is a planner who can find practical ways to make Willow's schemes happen. But even Willow's big ideas and Delia's logical plans might not be enough to overcome exploding blenders and a cranky new head chef.

I loved getting to know these adorable cupcake cousins. (They remind me so much of myself and my cousin/best friend, when we were younger!) And the recipes sprinkled throughout the story ... Yum!

Portabella Mini Pizza Recipe

Everyone loves pizza, right? A few months ago, I shared my recipe for pizza in the Crock Pot, which is absolutely delicious (and easier than you might think). We also love to have make-your-own mini pizzas for dinner when we're enjoying family movie night. When you make them yourself, pizzas are much more economical and healthier than delivery (and they usually taste better too)! And I'll share more of my favorite mini pizza recipes soon, I promise. But the last time I made mini pizzas, I started thinking about all of my friends on gluten-free diets. They deserve delicious movie-night treats too, right?

Presenting Portabella Mini Pizza!

For one pizza, you will need:

1 large portabella mushroom

1-2 Tbsp. cornmeal

1-2 Tbsp. pizza sauce (leftover spaghetti sauce works great!)

1/4 c. shredded mozzarella

Toppings of your choice (I used 1/4 red bell pepper, the mushroom stem, chopped, and 2 artichoke hearts)
Italian seasoning

Remove stem from mushroom and set aside. Wash mushroom cap and stem, and dry thoroughly. (It's best if you let it drain on some paper towels for an hour or two - these mushrooms can hold a lot of water, and no one likes a soggy pizza.) 

Preheat oven to 375 degrees Fahrenheit. Sprinkle 1/2 of the cornmeal on a baking sheet, and place mushroom (stem side up) on cornmeal. Sprinkle remaining cornmeal on top of mushroom cap. (This will help absorb the natural moisture of the mushroom.)

Spread pizza sauce on the mushroom "crust."

Sprinkle with 1/2 the shredded mozzarella.

Add toppings as desired, and top with remaining cheese and a dash of Italian seasoning.

Bake for 10-15 minutes, until cheese is melted and bubbly. Slice and serve.

*Note: For a Vegan version of this recipe, use a cheese substitute instead of mozzarella.

Crock Pot Gourmet: Cinnamon Rolls

It's getting to be summer time here in New Mexico, and I don't like turning on the oven (& heating up the house) any more than absolutely necessary, so I try to come up with alternatives for our favorite baked goods when warm weather hits. But sometimes, only the real thing will do, so when my daughter asked for Cinnamon Rolls for breakfast today, I thought I'd experiment a bit to see if I could bake them in my crock pot instead. (The answer is yes, I could!)

 

(If desired, you can finish these Cinnamon Rolls with your favorite glaze or cream cheese frosting, but I prefer my rolls unfrosted, because I don't care for massive amounts of sugar in the morning.)

 

 

First, I made a batch of my super-delicious and easy Cinnamon Roll Dough and divided it in half.

A scale makes it easy to divide dough exactly in half, but you can eyeball it if you don't have a scale. (Each half batch of dough weighed about 1 lb. 14 oz.) - You can also cut the ingredients for the recipe in half, if you're only making one batch of cinnamon rolls.

 

For one batch of Crock Pot Cinnamon Rolls, you will need:

1/2 batch Cinnamon Roll Dough

2 Tbsp. butter, softened (for vegan diets, use margarine instead)

1/4 c. sugar

1 tsp. cinnamon

(optional): raisins, nuts, chocolate chips, craisins... whatever you like in your cinnamon rolls!

 

Sprinkle flour on clean, dry table.

 

Roll the dough ball in the flour to coat.

 

Roll out the dough into a large oval, about 1 cm thick.

 

(approximately 1/4 inch)

 

If you keep your butter in the fridge, like I do, you'll want to soften it slightly. Microwave on high (in a GLASS bowl or cup - plastic will melt) for 5-15 seconds.

You don't want to let it melt, just soften it until it spreads easily.

 

Spread butter on the dough. (For a lower-fat version, simply spray with a thin layer of non-stick cooking spray instead of spreading butter or margarine.)

 

In a small bowl, mix cinnamon and sugar together.

 

Sprinkle over dough, leaving about 1/2 inch on one long edge free of sugar.

 

If desired, sprinkle with a handful or two of raisins (or your favorite fillings).

 

Roll into a long cylinder, starting on edge opposite the unsugared edge.

 

Press slightly to seal dough together. Place, seam-side down on cutting surface.

 

Slice roll at approximately 1-inch intervals.

 

To prepare your crock pot for baking, roll a long piece of foil into a snake, and coil loosely in the bottom of your Crock Pot, shaping it to fill the space as fully as possible. Remove from crock.

 

Cut another piece of foil, slightly larger than your Crock Pot. Place the foil sheet over the top of Crock Pot, and place foil spiral on top of it.

 

Press down into the crock pot, to fill the bottom of the crock.

 

 

Fold edges in, around the spiral.

 

Flip foil disc over, so smooth side is facing up. 

Spray with non-stick cooking spray.

 

Arrange cinnamon rolls on foil.

 

Cook on High for about 2 or 2 1/2 hours.

Make sure to keep lid of Crock Pot slightly askew, so steam can escape, or you'll have a sticky, doughy mess when you're done.

 

Because the Crock Pot heats more slowly and gently than the oven, you don't need to let the rolls rise before turning on the Crock Pot. Simply put them in and turn it on. They plump up beautifully!

 

For comparison, this time, I made a second batch of rolls with the other half of the dough, baked in the oven (on a greased cookie sheet at 350 degrees Fahrenheit for about 20 minutes). The texture of the finished rolls was nearly identical... although I did get distracted right at the end of the cooking time for the Crock Pot batch and forgot to turn it off. I ended up with slightly burnt edges on the Crock Pot Cinnamon Rolls, but they were still delicious! I'll definitely make these again!

Update: A word of caution!! Make sure to take the cinnamon rolls OUT of the Crock Pot as soon as they are finished baking. For the cakes I've made, I've generally turned off the Crock Pot and let the cake cool in the crock before removing it, but because the cinnamon rolls are bread-based, they have less moisture than a cake to begin with. After baking my first batch, I left them in the Crock Pot to keep warm until my husband came home from work. And by the time he came home, about an hour and a half later, the rolls had dried out considerably. They were still tasty, but they were no longer fluffy and soft, as cinnamon rolls should be. It's and easily-solved problem. Simply remove the rolls to cool on a wire rack, or serve immediately while warm.

Of course, if you forget and leave the rolls in the Crock Pot until they're all dried out, like I did with half of the batch, all is not lost. Simply use them to make French Toast Casserole! It was so good!! :)

Super-Secret Recipe #1: Chocolate Orange Cookies

Calling all Super-Secret Recipe Testers!

For those of you who have already expressed an interest in helping me test my super-secret recipes, thank you so much! (If you indicated an interest in testing dessert recipes, you probably already got an email about this.) For those of you who don't know what I'm talking about, read this post.

My first super-secret recipe that needs testing is:

Chocolate Orange Cookies!

(Click the link and enter the password I've given you to access the recipe.) Please remember that this recipe is TOP-SECRET! Do Not Share it with ANYONE, without express, written permission from me! However, you may share the COOKIES you make from the recipe with anyone you'd like. The more taste-testers you have, in fact, the better.

Crock Pot Gourmet: Vegan Rice Pudding

I apologize for the silence on my blog recently. I've been battling the annual holiday flu (my family jokes that I'm allergic to fun, because I always get sick on vacation and every time we plan fun family time), and I've been crazy busy trying to get ready for Christmas. I saw a great blog post on Andrea Hanna's blog with a suggestion to post simple pictures of the things we love about this Christmas season instead of writing long blog posts during this busy time. I thought this was a great idea, and I planned to do that too, but between the illness and the busyness (baking cookies, making 100 homemade ornaments for my church women's organization, making presents for family and friends), I didn't have time to sit at my computer to post even the pictures. I'm going to be offline for a few more days, as I promised to spend the Christmas weekend with my family and I won't be turning my computer on. I planned to write a few blog posts in advance and schedule them to post, but it appears that pre-scheduling blog posts doesn't work for me (don't know what I'm doing wrong, but my trial runs never actually posted...), so I'll leave you with this super simple Crock Pot recipe, and I'll see you all next week.

This rice pudding is super simple and yummy. It's a perfect recipe for tossing into the Crock Pot before you go to bed on Christmas Eve for a quick and easy breakfast Christmas morning. And it's gluten-free and vegan, for all of my friends who need special dietary considerations!!

For a printable version of this recipe, click here.

First, gather your ingredients:

2 c. white rice (uncooked)
1 c. raisins
1/3 c. sugar
1 tsp. salt
3/4 c. coconut milk powder
1 Tbsp. cinnamon
1 Tbsp. vanilla extract
6 c. water

Pour the rice into the bottom of a greased 2 1/2 or 3 - quart Crock Pot.

Add raisins, salt, sugar and coconut milk powder.

Add cinnamon (or if you are allergic to cinnamon, leave this spice out. You can either substitute nutmeg and allspice - 1 tsp. each - or leave it out entirely.)

Stir all dry ingredients together.

Add 6 c. water (the cinnamon has a tendency to float to the top - this is okay). This makes a very creamy rice pudding. If you prefer, you can reduce the water to 4 or 5 cups.

Cook on low for 4 to 6 hours.

 (If you want the spices to fully incorporate into the pudding, rather than forming a pretty decorative crust on top, you can stir the rice after about 2 hours.)

Serve warm or cold, according to taste!

Next week, I'll have a delicious cheese enchilada recipe for you!! :)

Book Review: Little Kitchen: 40 Delicious and Simple Things That Children Can Really Make

With the kids home from school for the summer, you might be looking for a way to keep them busy. LITTLE KITCHEN: 40 DELICIOUS AND SIMPLE THINGS THAT CHILDREN CAN REALLY MAKE by Sabrina Parrini is a perfect cookbook for summertime, when things are a little less rushed and you have more time to experiment together in the kitchen.

Parrini has compiled a collection of delicious recipes for real food, not just simple snacks constructed from ready-made items, as most cookbooks for children have.  Inside, you’ll find recipes for minestrone, potato croquettes, meatballs, crunchy chicken fingers, perfect potato gnocchi, sticky rosewater dumplings, mini chocolate soufflés, shortbreads, and more.  The recipes are truly delicious, and children learn real cooking skills with real ingredients.  Parrini also includes 2 introductory letters, one written to the children and one to parents, as well as a “safety first” section and a rundown of the kind of ingredients and equipment needed for the recipes in the book.  (I recommend you read these introductory letters with your child, as they contain great advice for using the book. Don't be tempted to skip the introduction and move straight to the recipes.)

The recipes were well-written, with clear instructions that the child could easily follow.  The potentially dangerous steps in each recipe are flagged with the phrase “Ask a grown-up” to remind young children and parents alike of the importance of adult supervision.   This is not, however, a beginner’s cookbook.  While nothing is too difficult for a child to handle (with appropriate adult help), the recipes aren’t necessarily what I would call “simple.”  Parrini warns, in her introductory letter to parents, that you should “plan to cook when you have plenty of time,” and she isn’t joking.  Most of these recipes take at least an hour to prepare, in addition to cooking time, so cooking with children takes patience.  (This is what makes it an ideal cookbook for summer time. We tried a few recipes on school nights, and it made for late nights and grumpy mornings, but in the summertime, you don't have such time constraints!)

The time commitment for these recipes is much more than most cooking-with-kids cookbooks. However, in the end, the kids learn real skills in the kitchen and are better prepared to tackle real recipes on their own as they grow. It's a great way to learn together and a great activity to fill those summer days when kids say "I'm bored. I have nothing to do."