Sunday, December 31, 2017

Happy New Year's Eve! Hope you guys have a safe and fun one! It's been an interesting year, that's for sure. Here's hoping the new year will be better!


Friday, December 15, 2017

Finicky Friday - Reindeer Bait

Reindeer Bait

3 c. corn chex
2 c. wheat chex
2 c. mini pretzels
2 c. mini marshmallows
1 c. red and green M&Ms
20 oz. white chocolate
Red and green sprinkles, for garnish

In a large bowl, mix together Corn Chex, Wheat Chex, pretzels, mini marshmallows, and M&Ms.
Melt white chocolate and pour over mixture. Stir until fully coated.
Transfer mixture to a parchment-lined baking sheet or dish and top with sprinkles, then refrigerate until firm, 1 hour.

Break up into bite-size pieces and serve.

Tuesday, December 12, 2017

Dragon's Hoard audiobook has released!

Audio buy link:


To be loved by a dragon is to be treasured.

100 years ago, werewolf alpha Montgomery took a risk driven by desperation - he borrowed money from the ancient dragon Warwick Ehecatl, putting up the pack lands as collateral. Now the debt is due, and dragons don't forget - or forgive. Warwick demands Montgomery's son, Avery, and three businesses as compensation. As an omega, Avery knows he is basically useless to his pack, so he might as well agree. He soon has second thoughts, though. Warwick is fearsome, and he's free to do as he likes with Avery.

Warwick knows his race's reputation, and he even admits some of it is deserved. But he'd rather cut off his tail than let his innocent mate's light go out. It won't be easy, but buried deep, there's something between them worth safeguarding.

Friday, December 8, 2017

Finicky Friday - Candy Cane-Kahlua Hot Chocolate

Candy Cane-Kahlua Hot Chocolate
1/2 c. whole milk
1/2 c. heavy cream
1 candy cane
*3 tbsp. sipping chocolate
1/4 tsp. pure vanilla extract
1 1/2 oz. Kahlua
whipped cream
candy canes

In a saucepan over low heat, warm whole milk and heavy cream.
Add 1 candy cane and stir until melted.
Stir in sipping chocolate and vanilla extract.
Remove from heat, stir in Kahlua, and pour into glass.

Garnish with whipped cream and candy canes.


*Most people use the terms "hot chocolate" and "hot cocoa" interchangeably. They're both hot and chocolatey, so they're the same, right? Well, not exactly. We've all tried classic hot cocoa. We can probably all agree that it's quick and easy to make, and that it's warming on cold winter days. We can probably also argue about whether or not it's better with mini-marshmallows, whipped cream or a candy cane.

However, things get stickier than spilled cocoa as soon as we try to hash out what hot cocoa actually is and isn't. Technically speaking, hot cocoa and hot chocolate are two very different beverages. Hot cocoa comes from a powder, while hot chocolate is (once again, technically speaking) what many call "drinking chocolate" or "sipping chocolate". It's made from chopped bits of chocolate or small chocolate pellets that are melted (slowly and painstakingly) and then blended with milk, cream and/or water. True hot chocolate tends to be much denser and richer than its powdery relative.

Interestingly enough, some Americans are repulsed by this more European beverage because it is so rich. However, I think this has more to do with American ideas of beverage sizes. Europeans tend to drink hot chocolate in small mugs or demitasse cups, while Americans are accustomed to oversized mugs for their hot drinks.

Friday, December 1, 2017

Finicky Friday - Snowball Cookies

Snowball Cookies


1 c. all-purpose flour
1 1/2 c. walnuts, finely chopped
1/4 c. sugar
pinch of salt
1 tsp. vanilla extract
1/2 c. softened butter, chopped
2 c. powdered sugar


Preheat oven to 350°F and line a large cookie sheet with parchment. In a large bowl, mix flour, walnuts, sugar, salt, and vanilla. Add butter and, using your hands, combine everything until mixture resembles a coarse meal.
Form dough into small balls and place on prepared cookie sheet. 
Bake 15 minutes. When they’re still warm but cool enough to touch, roll cookies in powdered sugar.

Set aside on a rack to cool completely. When cool, dust again in powdered sugar.