Peanut Butter Chocolate Crunch Gluten-free cookie #recipe #book giveaway

From Daryl aka Avery:

Thanks to all of you, INHERIT THE WORD hit the national bestseller lists! Whee. My editor is very pleased.


This past weekend, I did a book signing at the fabulous Mysterious Galaxy bookstore in Redondo Beach.

[I know this isn't a great picture, but it shows how roomy yet inviting the store is.]













I adore talking to people at a store. The in-person contact is so special. We don't just chat about books and characters and writing and marketing but life in general. For a writer who spends most of her days in front of a computer, that's a joy!

Look at this great sign found on the end of a bookcase. It made me laugh out loud!

Everyone who works at the store is so great! Knowledgeable.  [Pre-photo] Nice set up. See the cheese and chocolate on the table back right? Say cheese!

Two fans won books or a mug of chocolate from the raffle I offered!

Moving on...

Last week's winner of the Cheese Shop/Cookbook Nook 

giveaway is:

CYN 209! 

Congratulations!!!  I'll be contacting you to find out which book you wish. 

I'll be having another giveaway this week, too, so chime in below... 

It's fun to celebrate!!

As I stated above, Inherit the Word has been out for a week. I truly appreciate any of you who might have written a review or shared the title with a friend!! Word of mouth seems to be the best way to sell a book.

Throughout the book (and the Cookbook Nook series, for that matter), Katie, the chef at the Nook Café, prepares snacks and taste-test treats for the customers to enjoy. It's a lure to bring them from the cookbook shop into the café. Jenna happens to be a big fan of Katie's cookies. This particular selection Katie makes for a friend who needs to eat gluten-free. Katie says these cookies are "almost" like a protein bar in texture. If you don't need to make them gluten-free, simple swap out the flour for regular flour and omit the xanthan gum!

Peanut Butter Chocolate Crunch Cookie Ala Katie

Gluten-free

(Yield: 12-16 cookies)

1/2 cup (4 ounces) unsalted butter, at room temperature

1/4 cup granulated sugar

1/2 cup light brown sugar, firmly packed

2 large egg

3/4 cup smooth peanut butter

1 teaspoon vanillin

2 tablespoons water

1 cup gluten-free flour

1/2 teaspoon xanthan gum

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups crispy rice cereal (such as Rice Krispies or Rice Chex)

1/2 cup semi-sweet or dark chocolate chips

Heat oven to 375°F.

Mix the butter and sugars in a large bowl. Add the eggs, peanut butter, 2 tablespoons of water, and vanillin and beat on medium for one minute.

In a separate bowl, mix the gluten-free flour, xanthan gum, baking soda, and salt. Add the flour mixture to the butter mixture, and mix on low speed.

Fold in the rice cereal and chocolate chips. Note: If you use chex-style cereal, crush them slightly in a plastic bag.

Line a 13 x 9 pan with parchment paper. Press the dough onto the parchment paper.

Bake until golden brown, about 12-15 minutes. Let cool for 15 minutes and then cut into bars or squares.

Note: These can be made as individual cookies. Using a spoon, put out scoops of dough about an inch or two apart on a cookie sheet. Press with a fork to flatten. Cook for 12 minutes, until golden brown. Let stand for 5 minutes before removing with a spatula.


For the book giveaway this week, leave a comment with your email included. If you tweet or share on Facebook, tell me in your comment and you'll be entered TWICE. 

I'll give you your choice of one of the Cheese Shop mysteries, including the latest DAYS OF WINE AND ROQUEFORT, or a copy of FINAL SENTENCE, the 1st in the Cookbook Nook mysteries. I'll announce the winner next week. Good luck!

******************

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Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
                        order here

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