recipes

KNR, p. 126 “75 Second Mookies”

 

I’ll admit it. I’ve got a sweet tooth. That’s not a secret, but the doc says I should drop ten pounds and that means cutting back on calories. No more eating a dozen cookies in one evening, or having two of those amazing chocolaty chocolate muffins for breakfast, or several of the Vegetarian Detective’s super brownies at one sitting. I could have gotten away with extra helpings of everything before I got sidelined from my very active job, but no more.

 

We plan a pretty balanced menu, with lots of fruits and veggies, but it’s the extra potatoes and slices of pie that do me in. Exercise burns some of it off, but pushing away from the table is the best diet plan out there.

 

The Doc and Sheila and I came up with a way to help me lose the weight and it’s mostly about reducing the desserts. She promised not to bake batches of three dozen cookies/muffins at a time and I promised not to hound her or sneak out to the bakery. The Doc admitted that I might feel deprived if I gave up dessert completely, so the new plan could include a daily ‘something’ for my sweet tooth – just not five daily ‘somethings.’ He hinted that fruit between meals might change my cravings, but I’m hedging my bets on that.

 

So, here’s what Sheila came up with: single serving cookies. That way, there won’t be yummy leftovers calling me from the kitchen, tempting me. She tells me the idea has been around for a long time, but she never had a reason to try it before.

 

I call them mookies, because to me they’re like a cross between a cookie and a muffin. So simple to make, not a lot of cleanup involved and I can make one myself. All you need is a microwave and a few ingredients and in less than ten minutes of prep and cooking time, you’ve got a dessert. 

 

Chocolate Chip Mookie

 

 

 

 

 

 

 

 

Ingredients for Chocolate Chip Mookie

1 Tablespoon butter or margarine

2 Tablespoons brown sugar

1/8 teaspoon Mexican vanilla extract

pinch sea salt

1 egg yolk

4 Tablespoons King Arthur’s cake flour

2 Tablespoons Ghirardelli semi-sweet chocolate chips

 

 

Pumpkin Mookie

 

 

 

 

 

 

 

 

 

 

Ingredients for Pumpkin Mookie

1 ½ Tablespoons butter or margarine

2 Tablespoons light brown sugar

1/8 teaspoon Mexican vanilla extract

pinch sea salt

1 egg yolk

1 ½ Tablespoons organic pumpkin puree

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

4 Tablespoons King Arthur’s cake flour

2 Tablespoons Ghirardelli semi-sweet chocolate chips

(Topping is frozen vanilla yogurt and a sprinkle of cinnamon)

 

 

Double Chocolate Mookie

 

 

 

 

 

 

 

 

 

Ingredients for Double Chocolate Mookie

1 Tablespoon butter or margarine

2 Tablespoons brown sugar

1/8 teaspoon Mexican vanilla extract

pinch sea salt

1 teaspoon Ghirardelli unsweetened cocoa powder

1 egg yolk

4 Tablespoons King Arthur’s cake flour

2 Tablespoons Ghirardelli semi-sweet chocolate chips

 

 

Preparation for all varieties

Use a medium sized glass or ceramic mixing bowl.

Melt the butter for 20 seconds in the microwave. (Doesn’t have to be completely melted)

Add all ingredients for the chosen mookie to the melted butter.

Mix thoroughly using a fork.

Transfer mookie dough to a ramekin or other cup-sized glass or ceramic dish.

Place in microwave and cook for one minute + 15 seconds (75 seconds).

Serve immediately in the ramekin.

The ramekin will be hot, so handle with care.

 

 

 

 

*Photos by Patti Phillips

 

 

 

KN, p. 132 “Fan Favorites – 2014”

 

I’ve said it before and it’s still true: Kerrian’s Notebook followers are a great bunch. A few of the readers mentioned that some of the posts in 2014 were ‘ripped from the headlines.’ Truth is often stranger than fiction, so while Kerrian is a fictional character, the posts are based in solid fact. As I say in my upcoming novel, “Murder is messy,” and it’s sometimes just plain weird. But, even a Homicide Detective cooks, goes on an occasional trip, and works with other law enforcement officers, so the fan faves were an interesting mix.

 

Below is the list of the most frequently read new posts on Kerrian’s Notebook in 2014.

Click on each title to take you to that page.  🙂

 

10.  “How many bodies at the yard sale?” (p.122) – Based on a visit to the 2014 Writers’ Police Academy.

 

 

9.  “Death by Elevator” (p.105) – Based on my real-life experience in April, 2014.

 

8.  “50 More Ways to Die an Unnatural Death” (p.111) – The #1 vote getter was so popular that I wrote another list and it made the top 10 as well.  🙂

 

7.  “Cemetery at the Golf Course” (p.116) –  Yup, this one is true.

 

 

6.  “Officer needs assistance!” (p.117) Photos taken at the re-enactment of a high-risk stop.

 

5.  “75 Second Mookies” (p.126) – Created, taste tested and eaten by us.  🙂

 

4.  “Chocolaty Chocolate Banana Muffins” (p.96) – Created, taste tested and eaten by us  🙂

 

 

3.  “What does a firefighter wear?” (p.119) Info about uniforms and videos of heat resistance testing. Photos taken during the 2014 Writers’ Police Academy.

 

 

 

 

2.  “What does a sheriff do?” (p.115) tells the difference between a Sheriff and a Police Chief, as explained to me by an active duty Chief.

 

…and the most frequently read new post on www.kerriansnotebook.com in 2014 was:

 

1. “100 Ways to Die an Unnatural Death” (p.100) Written in honor of the 100th Kerrian’s Notebook post.  There were LOTS of writers that checked out the two unnatural death lists, used some of the ideas in their own writing and even contributed suggestions. Readers sent me some wickedly funny emails and some of those ideas are in #8!

 

Thanks to all of you, readership almost doubled in 2014. It was a phenomenal year!

 

Here’s to a great 2015, with fewer real-life homicides, more crimes solved and always, more amazing mysteries/suspense/thrillers to read.

 

 

*Photos by Patti Phillips

KN, p. 128 “Thanksgiving is a time to…”

 

Chestnut-Sausage Stuffing

 

Pumpkin Mookie

 

 

 

 

 

 

We love to celebrate Thanksgiving in the USA. We travel for hours by train, bus, car, and plane to spend the day with relatives and friends. We Skype, jam the phone lines and cell towers with calls to people we won’t get to see in person that day. We buy exotic foods we’ve never eaten before, and try out new recipes to dress up the green beans.

 

Food shopping becomes an event to be feared. Will the store have enough cranberries/pie crusts/sweet potatoes?  Will they have a big enough/small enough turkey? Did we leave anything off the list that we’ve been adding to for days? We load the grocery carts as if we’re stocking up for the entire neighborhood for a month and are willing to stand in line, even if at any other time, we would not have the patience to do so.

 

For some, Thanksgiving is a time to eat out and avoid the challenge of roasting the bird. For others, it’s the highlight of cooking for the year – who can forget Aunt Edith’s food extravaganza for fifty cousins and assorted strangers in 2009? I have no idea what some of that food was and I stuck to the stuff I recognized.

 

On Wednesday evening, Sheila and I will help our church deliver cooked turkeys and the trimmings to needy families in the area. The next day, the Kerrian household will celebrate Thanksgiving with a sit down dinner, including the chestnut-sausage stuffing and pumpkin mookies. There will be eight of us this year. Yup, just eight. All the kids are grown, with families of their own and obligations of their own with their own in-laws and we don’t try to gather the crowd that day. Then, on Friday and Saturday, we plan to make the rounds at houses of other branches of the family, eat leftover turkey, hug the new babies, and have a slice of pie.

 

Thanksgiving is a time to say thanks for:

  • Family
  • Friends
  • Good health
  • Enough food to eat
  • Enough money to pay the bills
  • Heat
  • The freedoms we enjoy
  • The fabulous Kerrian’s Notebook community that now stretches to four continents. We are so grateful to have been able to share the stories with you during the past seven years and hope to share more in the future.

 

 Happy Thanksgiving to one and all!

 

 

*Photos and recipes by Patti Phillips

 

 

   

 

 

 

 

 

 

 

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