|From the pantry, the stuff of magic|
I've been lucky enough over the years to find a wonderful group of critique partners. We call ourselves the "Lit Girls," and there's a whole lot of talent in the group. This weekend, we're getting away, staging an informal writing retreat--retreating from day jobs, kids (for some), spouses, laundry, telephones, TV, and all the distractions of daily life--so we can spend some quality time with our laptops.
Frankly, I can't wait. I've got a lot to do!
I recently signed a contract for a new series, and I have another story that's been trying to find its way out of my brain and onto paper. This weekend is going to be pure heaven. I'm so excited to dig into these characters and spend 48 hours of uninterrupted time in their heads. Seriously, heaven.
enchilada bake and these easy-peasy Mexican chocolate brownies.
I apologize for the lack of a picture of the finished product. I'm taking the fixin's for the brownies on the road so they'll be hot and gooey when we dig into them. But I've made these little devils in the past, and I promise they're killer: a jolt of sugar, chocolate, and caffeine, perfect for a marathon writing session.
Have fun in the kitchen, friends, and I'll report back (with pictures!) from the writing retreat when I post again (in two weeks).
Mexican Chocolate Brownies
1 box brownie mix (I prefer Duncan Hines Dark Chocolate, but whatever floats you duck)
1 tsp. cinnamon
1 1/2 tsp. vanilla (again, I love a good double vanilla, to really amp up the flavor)
1 Tbs. instant coffee
1/3 c. water*
1/3 c. oil*
* These are the ingredients in the instructions on the box. If your mix says to use something different, then do so!
Mix the instant coffee powder in the water until dissolved. Mix the cinnamon into the brownie mix and then add the wet ingredients. Bake according to package instructions.
Additional add-ins: you can also add about 1/2 a tsp. of ancho chili powder and/or a half cup of toasted pecan pieces. Extra yum!