Dreams and Deliciousness: KidLit Confections Gooey Butter Cookies

Sometimes, when I tell people about my #KidLitConfections, they think that a book has to be about food, or at least somewhat food-related to inspire a book-themed confection. If you've been here for a while, you'll know this simply isn't true. But sometimes I read a deliciously funny story that is about food, and these can be even more challenging to pair with a perfect recipe!

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

Today's book felt like it should have included a recipe (or two) for the mouthwatering creations that the main character bakes in the story, but unfortunately it didn't. (At least, the advance reader copy I had didn't include a recipe--please correct me if the full version does!!) But I did verify that the recipes referenced in the story are actual recipes that exist in real-life, and rather than trying to create a recipe that is already very likely quite delicious, I am pairing this book with a cookie that gives the same vibes as the winning recipe in the story. 

The Book:

GABBY TORRES IS THE BEST WINNER EVER by Angela Dominguez

Description from the Publisher:

In the second book in the Gabby Torres graphic novel series, nine-year-old Gabby discovers the true meaning of winning when she enters a baking contest, perfect for fans of THE CUPCAKE DIARIES and DORY FANTASMAGORY.

Gabby has a new idea: now that she’s finally learned how to not burn her cookies, she will become the best baker the world has ever seen!

The local grocery store's baking competition is the perfect opportunity to show everyone what she’s made of… winner material!

All she needs to do is buy books for research and baking supplies... and more baking supplies... and more baking supplies... oh dear.

What will happen when her money, and her parents’ patience, runs out?

This heartwarming series is written and illustrated by Angela Dominguez, the New York Times bestselling illustrator who created the beloved Stella Díaz series. Gabby Torres is tenacious, bold, relatable, and hilarious, reminiscent of favorite characters like Junie B. Jones, Clementine, and Ramona Quimby.

My Thoughts:

Gabby‘s best friends, Priya and Kat, win competitions (Kat for bouldering and Priya for an essay she wrote)… And Gabby wants to win something too! But what?

When she sees a poster advertising a kids’ baking competition, she’s determined to win that! But even though she’s already a good baker, coming up with the perfect, winning recipe is hard. Especially when recipe after recipe ends in disaster in the kitchen!

I’m a sucker for baking-related storylines, especially when there’s a contest involved! (I really wished the recipe for Gabby‘s sugar cream pie had been included in the back of the book… But it’s probably a recipe that exists somewhere. So I will just Google it.)

I loved Gabby spunk and determination. (She reminds me of a young me—we even have the same hobbies: reading and baking delicious desserts!) And the illustrations were simple and adorable. I think this is a series that will resonate with fans of Tara Daman’s “All Four Stars” series, with whimsical and fun illustrations reminiscent of Jeff Benton’s “Dear Dumb Diary” series.

The Recipe:

This was another of my cookies created for a missionary who wrote me a letter. I've never met Kami Lewis in person, but she heard about my promise to send cookies to missionaries who write to me about the daily miracles they see. She decided to try it out and wrote me a beautiful letter and requested cookies based on the flavor of Bluebell Gooey Butter Cake ice cream. Talk about a challenge!! First of all, I can't get the Bluebell brand of ice cream here... and even if I could, I wouldn't be able to eat it in order to figure out the flavor of this particular variety. (I checked the ingredients online, and it contains palm kernel oil, which I'm allergic to.) So I had to find some of my own spunk and determination and figure out another plan! 

In my research, I discovered that the Bluebell Gooey Butter Cake ice cream is based on the famous dessert from St. Louis. Which I had never heard of before, but I found several recipes for! So my first step was to bake a Gooey Butter Cake. Or two. 

I had to try a couple of different recipes to make sure I knew what the flavor was supposed to be (because who knows which recipe the ice cream used to base their flavor around?) 

And once I had a good idea of both the flavor and texture, it was time to translate it into cookie form. Which was an adventure in itself, resulting in many, many failed attempts before I figured out the secret. If Gabby's parents had seen my kitchen, they likely wouldn't have allowed me to keep trying! 

Luckily, my family knows that sometimes even the failed baking attempts that come out of my cookie kitchen can be delicious, even if they don't look good. They love sampling my mistakes!

These Gooey Butter Cookies are addictive, and they have quickly become a family favorite. (My mom, who always insists that gluten-free baking will never be as good as "the real thing," even asked me to make a batch for her for Christmas!)  

After writing and sharing my review for GABBY TORRES IS THE BEST WINNER EVER, I did, in fact, Google to find a recipe for Sugar Cream Pie, and I haven't made one yet, but it looks like it could be the pie version of the original cake version of this cookie! 

Gooey Butter Cookies

Butter Cookies:

2 c. butter

2 c. sugar

2 eggs

1 tsp. salt

2 Tbsp. vanilla extract

4 c. gluten-free all-purpose flour

Gooey Butter Topping:

¼ c. light corn syrup

1 Tbsp. water

2 tsp. vanilla extract

¾ c. butter

1 ¼ c. powdered sugar

½ tsp. salt

1 egg

¾ c. gluten-free all-purpose flour

Make the butter cookie dough: Cream together butter and sugar. Add eggs, salt, and vanilla, and mix slowly until fully combined, then increase mixer speed to high and beat until light and fluffy, approximately 3-5 minutes.

Stir in flour, 1 cup at a time, just to combine. Cover bowl and place in the fridge to chill while you mix up the topping.

Make the gooey butter topping: In a glass measuring cup, microwave butter 10-20 seconds at a time until half-melted. Remove from microwave and stir to finish melting (butter should be melted, but not hot—if it gets too hot, let it cool for a bit before proceeding). Pour into large mixing bowl. Add corn syrup, water, vanilla, salt, sugar, and egg. Gradually beat in gluten-free flour and mix well.

Scoop dough into 1-inch balls. Place each ball into a paper or silicone cupcake liner on a large baking sheet (Don’t skip this step! The cupcake liners keep the gooey filling from spilling out on the tray before the cookies have time to set properly.) Press the back of a round teaspoon measuring spoon into the center of each to create a space for the filling. Scoop about a teaspoon of filling into the center of each cookie. Chill for 30 minutes to an hour in the refrigerator.

Bake* at 400 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: After chilling, bake just a few cookies & freeze the extras for 2-4 hours. Once frozen, transfer cookie dough (in cupcake liners) 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 GABBY TORRES IS THE BEST WINNER EVER by Angela Dominguez.

Printable PDF Recipes

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

Pals and Pumpkin Spice: KidLit Confections Pumpkin Spice Teacakes

Happy almost Thanksgiving, all! I was going to share another pie recipe with you this week, because Thanksgiving always makes me want all the pies, but then I read this adorable picture book and had an idea for the perfect cookie to pair it with, so I had to pivot!

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

I won a copy of this book through the #SeasonsOfKidLit Halloween giveaway, and it is so adorable! The perfect holiday read-aloud for the little ones at your Thanksgiving feast. (And maybe not just the little ones. When it arrived in the mail, my grandson was in the middle of his nap, and I didn't want to wait so I read it to my husband. He enjoyed it just as much as the grandson did!)

The Book:

PUMPKIN DAY FOR BOO AND BELLE by Laura Sassi and Farah Shah

Description from the Publisher:

Join Boo and Belle for a heartwarming autumn adventure filled with friendship, thanksgiving, and a dash of misunderstanding!

When Boo's invitation to Belle's Annual Pumpkin Tea is swept away by the wind, things don't go quite as planned. But will these two dear friends let a little lost mail spoil their time together? Or will they find a way to weather the storm and come together in the spirit of forgiveness and thankfulness?

In this delightful, rhyming tale, Pumpkin Day for Boo and Belle brings the cozy wonders of fall to life, with adorable forest animals navigating life's little challenges. As Boo and Belle work through their differences, they discover the importance of empathy, understanding, gratitude, and the power of friendship.

My Thoughts:

When Boo doesn't show up for her Annual Pumpkin Tea, Belle assumes he's running late. Or maybe he forgot... Or maybe he's just not her friend after all???

Meanwhile, when Boo doesn't receive his invitation to Belle's Pumpkin Tea, he wonders why she forgot about him. Maybe she was just pretending to be his friend??

I can absolutely relate to the anxiety that comes from miscommunications like this. "Was my invitation lost in the mail, or did my friend decide not to invite me?" "Is my friend ignoring me on purpose, or do they have something else going on that I'm not aware of?" We've all likely experienced something like this from time to time. And it's easy to point out, when we're snuggled on the couch with our favorite mug full of tea (or hot cocoa) and a cozy blanket across our laps, that the characters in [insert your favorite holiday rom-com here] would have solved the conflict immediately if they just had a conversation. But in real life, those conversations can be so difficult to start! "What if it's NOT a misunderstanding after all? What if I discover that my friend doesn't want to be friends anymore?" The anxiety is practically universal, and it doesn't have an age limit. 

This book is a great way to open the conversation with the little ones in our lives, to talk about the ways we might approach our friends when the inevitable conflicts and misunderstandings arise. And what better way to reconnect with friends than over a nice cup of tea and a plate full of cookies?

The Recipe:

This recipe is based on the Russian Teacakes recipe I learned from my mother-in-law when I got married. I have made lots of different cookies in this style over the years: a crisp, bite-sized cookie coated in powdered sugar that melts in your mouth. (The most popular of all my variations is the Lemon Snowball Cookie that all my friends ask for at Christmastime.) 

Reading this book about Boo and Belle's annual Pumpkin Tea made me want to reconnect with all the friends I haven't seen in far too long. And fall is the season for Pumpkin Spice Everything... (Did you know that most "pumpkin spice" goodies don't actually contain any pumpkin? Just the spices that are so closely connected with pumpkin desserts!) These little teacakes with their spiced sugar coating won't be mistaken for snowballs, like their predecessors, but they're so delicious, they're likely to disappear just as fast as a pile of melting snowballs!

Pumpkin Spice Teacakes

Walnut Teacake Cookies:

2 c. butter

1 c. powdered sugar

1 tsp. salt

4 tsp. vanilla extract

4 ½ c. gluten-free all-purpose flour

2 c. chopped walnuts

Pumpkin Spice Sugar Coating:

2 c. powdered sugar

2 Tbsp. cinnamon

1 tsp. ground allspice

1 tsp. ground nutmeg

 

Cream together butter and sugar, mixing at high speed for 2-3 minutes.

Add vanilla and salt. Mix on low speed until combined. Slowly increase speed to high, and beat until light and fluffy.

Mix in flour until thoroughly combined, then stir in chopped walnuts.

Scoop into ½-inch balls with a small cookie scoop. Place on parchment-lined cookie sheet. (Cookies won’t spread, so you can place them quite close together, as long as they aren’t touching—I can fit about 8 dozen at a time on my large baking sheet!)

Chill in the fridge for about 30 minutes (up to overnight, if desired).

Preheat oven to 400 degrees Fahrenheit. Bake cookies for 10-12 minutes, until cookies are set but not browned. Cool for 5-10 minutes on baking sheet.

Meanwhile, in a gallon-sized zip-top bag, combine powdered sugar and spices for coating. Transfer cookies carefully to the bag and zip it closed, then carefully shake to coat cookies with sugar mixture.

Makes about 16 dozen bite-sized cookies.

*Optional: Bake a few cookies & freeze the extra cookie dough. Prepare and scoop cookies as directed onto parchment-lined baking sheet (no space necessary) and freeze for 2-4 hours. 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. Then, cool and coat with the pumpkin spice powdered sugar mixture as directed for freshly-baked cookies anytime you want!

This recipe pairs well with PUMPKIN DAY FOR BOO AND BELLE by Laura Sassi and Farah Shah.

 

Printable PDF Recipes

Fibs and Family: KidLit Confections Apple Walnut Pie

I'm generally known as "The Cookie Queen," and most of the #KidLitConfections I share are cookies. But when November rolls around, my thoughts turn to pie and all of the delicious variations of this "easy as..." dessert! 

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

Today's book isn't a new release, but it's one I only discovered recently. (Isn't it lovely the way books don't expire? We can pick up a book that's several years old and enjoy it just as much as one that came out yesterday!) 

The Book:

THE 14 FIBS OF GREGORY K. by Greg Pincus

Description from the Publisher:

Failing math but great at writing, Gregory finds the poetry (and humor) in what's hard.

Gregory K is the middle child in a family of mathematical geniuses. But if he claimed to love math? Well, he'd be fibbing. What he really wants most is to go to Author Camp. But to get his parents' permission he's going to have to pass his math class, which has a probability of 0. THAT much he can understand! To make matters worse, he's been playing fast and loose with the truth: "I LOVE math" he tells his parents. "I've entered a citywide math contest!" he tells his teacher. "We're going to author camp!" he tells his best friend, Kelly. And now, somehow, he's going to have to make good on his promises.Hilariously it's the "Fibonacci Sequence" -- a famous mathematical formula! -- that comes to the rescue, inspiring Gregory to create a whole new form of poem: the Fib! Maybe Fibs will save the day, and help Gregory find his way back to the truth. For every kid who equates math with torture but wants his own way to shine, here's a novel that is way more than the sum of its parts.

My Thoughts:

I relate to Gregory K. in so many ways! I love language and writing, I'm a huge fan of a delicious apple pie, and I also used to tell myself I wasn't very good at math (until one of my math genius friends pointed out how many complicated equations I can do in my head whenever I'm figuring out a recipe)! Math is a subject that a lot of us love to hate (even when we're better at it than we think we are), and I love the way this story explores the fun side to our favorite "worst subject." I'm also a big fan of word play, so the play on words with "Fib" representing the complicated web of lies Gregory K. gets himself tangled up in, as well as the super-fun mathematical poetry he discovers ... well, that made this book a winner in my opinion!

The Recipe:

My great grandmother's apple pie recipe was a coveted family secret. She brought it to all the family gatherings, and for years all the aunts, uncles, and cousins asked her for the recipe, but she wouldn't spill. Then, my mom married my dad, and for some reason, Great-Grandma Wells decided that Mom was the one worthy to receive the recipe. (Probably because Mom was the kind of person who, every time she brought the pie to a family gathering, would proudly say "Thank you, it's Grandma's recipe" to anyone who complimented her. She respected the origins of the pie and gave credit where it was due.)

When I read  THE 14 FIBS OF GREGORY K. by Greg Pincus and saw the subplot wherein Gregory K's best friend's mom making the best apple pie ever, I immediately thought about Great-Grandma Wells, and my mom, and the amazing apple pie recipe that even people who didn't usually care for apple pie would line up to get a slice of.

The Apple Walnut Pie featured here isn't quite Grandma's recipe, because that's not mine to share. But this one is close, with just a bit of a spin to make it my own. And don't worry, it has been thoroughly taste-tested and given an enthusiastic thumbs-up from my test audience.

 Apple Walnut Pie

 2 (9-inch) pie crusts*

3-4 lbs. apples, cored & sliced

¼ c. butter

¼ c. sugar

1 Tbsp. cinnamon

6 Tbsp. instant tapioca**

2 ½ c. walnut halves & pieces

Roll out one pie crust and place carefully in a 9-inch deep-dish pie plate, making sure the edges overlap the rim evenly. Keep the other crust covered, so it won’t dry out, and set aside for now. Stir together cinnamon and sugar in a small bowl. (Optional: Transfer to a jar with a sprinkles lid, if desired, for easy application of the cinnamon sugar to the pie as you’re building it.)

Sprinkle the bottom of the pie crust with a generous layer of cinnamon sugar. Then add apple slices in a spiraling layer to fully cover the bottom of the pie crust in the dish (about 3 apples worth of slices per layer).

Sprinkle with 2 Tbsp. instant tapioca and approximately ¼ of the cinnamon sugar mixture. Dot with 1 Tbsp. butter, cut into small pieces. Then spread 1/3 of the walnut over it all.

Repeat layers (apples, tapioca, cinnamon sugar, butter, and walnuts) 2 more times.

Add another layer of apples, cinnamon sugar and butter. Carefully spread top crust evenly over the top of the pie, making sure to match up the edges of the top and bottom crusts.

Crimp the edges together, then use a sharp knife to cut a fun design into the center of the top crust to vent steam. Sprinkle with cinnamon sugar.

Bake at 400 degrees Fahrenheit for approximately 15 minutes, then reduce heat to 350 degrees and continue to bake for 45 more minutes, without opening the door. Let cool a bit, then serve & enjoy either on its own or with a scoop of vanilla or caramel ice cream.

Serves 8.

* For an easy pie crust recipe, see my blog post for my Super-Simple Strawberry Cream Pie Recipe. When I need a gluten-free crust, my favorite is Chef Alina’s Gluten-Free Foolproof Cream Cheese Pie Crust (not my recipe, but quite delicious!)

**NOTE: This is not instant tapioca pudding—don’t go looking for Jell-o brand—but instant tapioca pearls, like you would use to make homemade tapioca pudding. A popular brand is Minute Tapioca (same brand/logo as Minute Rice)

This recipe pairs well with THE 14 FIBS OF GREGORY K. by Greg Pincus

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